Celebrity chef Gordon Ramsay has a straightforward one-ingredient upgrade for scrambled eggs that adds richness and creaminess: crème fraiche. This simple addition can transform a dish that often turns out bland or watery.
How to make Gordon Ramsay's scrambled eggs
The recipe uses six cold eggs, 15g of butter, salt, pepper, one teaspoon of crème fraiche, and a handful of chopped chives. The method involves a deep saucepan and a rubber spatula.
Start by cracking the cold eggs into the pan and adding the butter. Place the pan on high heat and stir continuously with the spatula, scraping the bottom. After 30 seconds, remove the pan from the heat, stir for 10 seconds, then return to the heat. Repeat this process for three minutes.
During the final minute, season the eggs and stir in the crème fraiche. Plate the eggs and top with chopped chives. The crème fraiche adds a creamy texture without the need for milk or cream.
Gordon Ramsay's technique ensures the eggs are cooked gently, preventing them from becoming overcooked or watery. Using fresh, good-quality eggs is also recommended.
