Sublime Scrambled Eggs by Gordon Ramsay

READY IN: 10mins
Recipe by diner524

Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you’ll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique.

Top Review by fooder

just a correction that will probably speed up the recipe: Gordon Ramsay specifically says to use "generous heat", hence the need to bring the eggs off- and on the heat. the video is well worth watching, as he burns the toast and gets dirty. he also calls for less creme fraiche. https://www.youtube.com/watch?v=PUP7U5vTMM0

Ingredients Nutrition

  • 6 large eggs
  • 3 tablespoons butter, diced (ice-cold)
  • 2 tablespoons creme fraiche
  • freshly ground sea salt and pepper (you can use regular salt if you need to)
  • 3 chives, snipped (substitute with green onion if necessary)
  • 3 slices , rustic bread to serve (such aspain Polaà ne)

Directions

  1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  2. As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
  3. Meanwhile, toast the bread. He used sourdough bread.
  4. Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

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