Scrambled eggs are a breakfast staple, but achieving that perfectly creamy, fluffy texture can be tricky. Celebrity chef Gordon Ramsay has shared a simple trick that transforms the dish in just three minutes, using an unexpected ingredient for a richer finish.
According to food experts at Feast and Merriment, the recipe requires no special equipment—just a different cooking process. Ramsay recommends starting with cold eggs in a deep saucepan, adding butter in a two-to-one ratio of eggs to butter for smaller portions.
Place the pan over high heat and stir constantly with a rubber spatula, scraping the bottom. After 30 seconds, lift the pan off the heat for 10 seconds while stirring, then return it. Repeat this process for about three minutes, seasoning sparingly in the final minute to maintain freshness.
For an even creamier finish, fold in one teaspoon of crème fraîche. Once the eggs reach a soft scramble, slide them onto a plate and garnish with chopped chives. This method yields restaurant-quality eggs at home with minimal effort.
