Gordon Ramsay has shared his recipe for perfect scrambled eggs, emphasising the importance of controlling heat to avoid overcooking. In a video with HexClad Cookware, the celebrity chef explained that the key is to constantly move the pan on and off the hob.
“The secret here is the working, when you go on and off the heat and stopping the eggs from over cooking,” Ramsay said. He advised against whisking the eggs before cooking, as this can make them grainy. Instead, he recommends placing six cold eggs and 15 grams of butter directly into a saucepan.
Ramsay instructs cooks to stir the mixture for 60 seconds on the heat, then remove it for 30 seconds, repeating this process. “Clean down the side of the pan with the spatula,” he said, adding that the secret is to “fold everything” together. After turning down the gas, he quickly whisks the eggs and adds a touch of crème fraîche to stop them from cooking further, seasoning with salt at the end.
The chef serves his “light and fluffy” scrambled eggs on white bread with mushrooms and tomatoes. His method aims to achieve a creamy consistency without the eggs becoming sloppy or rubbery.
