Scrambled eggs can be a versatile dish for breakfast, lunch, or dinner, but they often turn out tasteless, watery, or soggy. Many home cooks add milk or cream, but celebrity chef Gordon Ramsay has a different approach: crème fraîche.
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Ramsay's scrambled egg recipe, popular worldwide, uses crème fraîche instead of milk or single cream. This ingredient, available in most UK supermarkets, adds richness and creaminess.
The technique is simple: use a deep saucepan and a rubber spatula. Fresh, good-quality eggs are recommended, and note that eggs continue to cook after being removed from heat.
Recipe and Method
Ingredients: six cold eggs, 15g butter, salt and pepper, one tsp crème fraîche, and a handful of chopped chives.
Crack the eggs into a deep saucepan and add butter (two-to-one ratio of eggs to butter for smaller batches). Place on high heat and stir continuously with a rubber spatula—do not whisk, and scrape the bottom of the pan. After 30 seconds, remove from heat, stir for 10 seconds, then return to heat. Repeat for three minutes. In the final minute, season and add crème fraîche. Serve topped with chives.
