I know what you’re thinking: Do I really need a recipe and techniques for scrambled eggs? If you just want a plate of scrambled eggs, no. But if you want creamy, yummy, perfect scrambled eggs, then yes. Yes, you do.
Thanks to my husband Tom who found this recipe online, I get to eat these golden, custardy morsels for brekkie on a regular basis. Two years ago, he was on a mission to search the Net for the best scrambled eggs recipe; and by golly, he found it!!!
Here you go!
Gordon Ramsay’s Scrambled Eggs
3 tbsp. butter, cold and cubed
1 tablespoon crème fraîche/heavy cream
fresh ground black pepper
chopped fresh chives or spring onions for garnish
English muffins, toasted
Serves 2 people.
Step 1: Break eggs into a pan and add the cubed butter.
Step 2: Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Repeat for 3 minutes.
Step 3: Remove from heat when eggs are clumpy, but soft.
Step 4: Season with salt and freshly ground black pepper and garnish with chopped chives.
Step 5 (optional): Roast or sauté some fresh tomatoes and button mushrooms (and bacon too!)
Serve the creamy scrambled eggs on top of toasted English muffins.
Watch Chef Gordon Ramsay make the perfect scrambled eggs and find out how easy it is (2-minute vid only):
3 Techniques In Making The Perfect Scrambled Eggs:
1. Use cold eggs
2. Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.
After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes. DO. NOT. OVERCOOK IT.
3. Add the heavy cream and seasoning at the very end.