Scrambled eggs can often turn out bland and watery, but celebrity chef Gordon Ramsay has a signature recipe that avoids these pitfalls. Instead of using milk or single cream, Ramsay incorporates crème fraiche for a rich and creamy result.
This ingredient is easily found in most UK supermarkets and is the key to elevating the dish. The recipe also emphasizes technique: a deep saucepan and a rubber spatula are essential, and the pan is repeatedly taken on and off the heat while stirring continuously.
The Secret Ingredient and Technique
Ramsay's method involves cracking cold eggs into a deep saucepan, adding butter in a two-to-one ratio of eggs to butter. The pan is placed over high heat, and the mixture is stirred constantly with a rubber spatula, scraping the bottom. After 30 seconds, the pan is removed from the heat, stirred for 10 seconds, then returned to the heat. This process is repeated for three minutes.
During the final minute, the eggs are seasoned with salt and pepper, and a teaspoon of crème fraiche is added for creaminess. The eggs are then plated and topped with chopped chives.
Important Tips
As with any scrambled egg recipe, using fresh, high-quality eggs is crucial. The eggs will continue to cook from the residual heat of the pan after it is removed from the hob, so they should be slightly underdone when taken off the heat.
