Creamy scrambled eggs: Gordon Ramsay's recipe

For the perfect scrambled eggs, forget everything you've ever learned about this simple dish – after trying Gordon Ramsay's foolproof technique, you'll never make scrambled eggs any other way again.

Ramsay doesn't use any special equipment or ingredients – he just cooks the eggs differently. Crack the eggs into a saucepan, add the butter, turn on the heat, and stir constantly. Your scrambled eggs will be fluffy, silky, and smooth. And your taste buds will be delighted.

Ramsay emphasises the importance of moving the pot on and off the flame three or four times during the cooking process. He says that leaving your saucepan on the heat will make the eggs overcooked while removing it will keep the custardy and silky texture.

This recipe is also different in that the seasoning comes at the last minute – salt draws water out of eggs, causing them to turn grey and watery. Seasoning last prevents this from happening.

How to make Gordon Ramsay’s scrambled eggs

Ingredients

6 eggs
15g butter
Salt and pepper
Crème fraîche
Chives

Method

In a deep saucepan, crack 6 cold eggs. To make smaller batches, use a 2-to-1 eggs-to-butter ratio.

Put the pan on high heat and add the butter.

Stir and turn the eggs constantly with a rubber spatula until they start to thicken, scraping down the bottom of the pan as you go.

After 30 seconds, take the pan off the heat but keep stirring. Put the heat back on after about 10 seconds. Keep repeating this process for 3 minutes.

Remove the eggs from the heat at the last minute and season lightly with salt and pepper. For an extra creamy texture, stir in 1 tbsp of crème fraîche (sour cream).

Serve with chopped chives as a garnish.

Tips & tricks

The simplicity of scrambled eggs makes this dish delicious on its own, but for a complete meal, here are a few ideas we think you'll love. You can enjoy them:

• On a croissant with smoked salmon
• On toasted, buttered brioche or sourdough bread
• On a warm tortilla, with a spoonful of tomatillo salsa
• With sautéd tomatoes and mushrooms
• With fresh herbs

Below are a few tips to make soft scrambled eggs and take your breakfast to the next level:

• Instead of cooking scrambled eggs over low heat, Ramsay cooks them over medium-high heat, removing the pan from the heat as soon as the curds begin to thicken, and continuing to cook the eggs off the heat source for about 10 seconds before returning the pan to medium heat for 3 minutes.
• You don't want to salt scrambled eggs ahead of time – adding salt to raw scrambled eggs can cause them to break down before you start the cooking process. You should wait until the eggs have been removed from the heat for the final time before adding a sprinkle of coarse sea salt or kosher salt.
• To prevent eggs from overcooking, mix them with something cold – such as sour cream, butter, or heavy whipping cream – after removing them from the heat. As a bonus, they’ll be super creamy.

This article was last updated on 03/04/2025.