Gordon Ramsay's Scrambled Eggs

"There's eggs and then there's eggs. This recipe comes from world famous chef, Gordon Ramsey. The first time I made this I realised what scambled eggs could be!"
Gordon Ramsay's Scrambled Eggs created by Jonathan Melendez
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  • Break eggs into a pan and add the cubed butter.
  • Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche. Return to heat stirring in crème fraiche.
  • Remove from heat when eggs are clumpy, but soft.
  • Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

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  1. viccsgr
    what keeps the eggs from not sticking to the pan? says nothing about greasing the pan first. please explain.
  2. Mary Jo Y.
    I saw Chef Ramsey make the scrambled eggs on his MasterChef show and it looked like he worked up quite a sweat. He got good results, but I guess everyone has his own favorite method. I whip up a couple of eggs in a small mixing bowl, add a little salt and a lot of pepper and then at least two Tablespoons of heavy cream. Mix well and start out in a cool skillet over medium heat. Gently fold egg curds toward middle of skillet and let egg flow and curds form until in a minute or so you have soft scrambled eggs. Sour cream, chives, etc. are nice additions, but really not necessary. Delicious and no sweat.
  3. B J.1297
    I made it using sour cream and it was great. I just made a jar of Creme fraiche from scratch (It was easy to do) and I'll be trying it out again with it.
  4. diana c.
    I learned this method from one of the Fortnum & Mason tearoom chefs. It makes the creamiest, silky scrambled eggs. Doesn't necessarily make for easy clean-up since the butter is incorporated into the eggs.
  5. Jonathan Melendez
    I've never made eggs like this, but this is not my go to recipe! I usually scramble them in a bowl and then add to the pan, but that's just dirtying more dishes. This is the way to go!


I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=http://i114.photobucket.com/albums/n242/justemma/beetle-1.jpg> <br> <br> <br><img src=http://i114.photobucket.com/albums/n242/justemma/darwinfish.png>
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