Gordon Ramsay's Transformative Way to Scramble Eggs

Updated on 9/6/2019 at 7:15 AM

POPSUGAR Photography | Anna Monette Roberts

Yes, there are a million different scrambled eggs techniques out there, but Gordon Ramsay's will be your full-stop method. While at a press event to promote his game with Glu Mobile, I asked chef Ramsay to go through the proper way to scramble eggs. His unique method has a heartwarming tale:

"After training in London, I wanted to become French, so I went to the birthplace of all cuisine. I remember seeing this amazing dish with scrambled eggs and sea urchin. I tasted the sea urchin through the scrambled eggs . . . and they topped it with caviar. I thought it was wild. I had never put sea urchin in scrambled eggs. The texture was just incredible. It made it so much creamier. What was more accessible to the average person at home making scrambled eggs — I knew that was crème fraiche. I perfected that craft in France making scrambled eggs to order, standing in Guy Savoy's restaurant behind the line as a 22-year-old."

But crème fraiche isn't the only thing that makes these scrambled eggs different from the rest. It's cooked in a pot! The eggs aren't seasoned from the start! Most of the cooking is done off the flame! Are you baffled yet? Me too, which is why I had to try the method out for myself. So where to begin? Start by watching Gordon's YouTube video. He shared a hilarious story about it:

"I think there's about 15 million people online who have [watched] that scrambled eggs video. And it transforms the way you eat eggs. Incredible. It's a kind of rich, sumptuous way to eat scrambled eggs even for dinner, even with all the steps. It's just delicious on sourdough bread. My video, with 15 million downloads on YouTube, I burn the f*cking toast. I'm not so far down my backside. I make mistakes. I just start again. It's funny. I'm so into my scrambled eggs, focusing away. Fire alarm is going off and I burn my toast."

Like Gordon, my first attempt didn't go off hitch-free. I'm unfortunately going to need a few more practices to end up with perfectly custardy, voluminous eggs like Gordon, but what I did make was truly exceptional and unlike any scrambled eggs I've ever had before. I can't wait to keep on practicing, and neither will you once you've memorized the steps.

3 Eggs Into a Pan (or Pot) With a Large Pat of Butter

Chef Ramsay explains, "Really important — never season before you start cooking them. Salt literally dilutes the albumen of the eggs and also can turn them grey. I start of by cracking the eggs, never whisking them beforehand either. It's sort of taking the energy out of the eggs. Into a pan, crack three eggs with a lot of butter."

Stir Gently With a Rubber Spatula Over a "Generous Heat"

I put my pot over medium-high heat and, as Gordon instructed, began to "gently stir." As for the timing, "It goes on the heat for 2 minutes. It comes off and continues cooking." In the video, Gordon goes back and forth between the heat every 20 seconds or so, so that's what I did! Pull the eggs off of the flame and onto a flat surface and continue stirring. The residual heat from the pan cooks the eggs.

Eggs Begin to Look Velvety

There's no need to whisk those eggs beforehand — look how luscious they become.

Curds Begin to Form

According to Gordon, "Cooking scrambled eggs for me is about slowing down the process. Naturally, because you can speed up the process, it ends up overcooking too quickly." Don't we all know the woes of dry, rubbery scrambled eggs!

Season 2/3 of the Way In

When you've gone off and on the heat 4 to 5 times and the eggs now resemble very soft curds, take them off the heat! Now, it's time for the salt and pepper. Gordon explains, "When it's 2/3 the way cooked, start to season them." I used a generous pinch of salt and freshly ground pepper.

Now, For the Secret Ingredient

In addition to salt and pepper, Gordon Ramsay's recipe calls for "a teaspoon of crème fraiche to slow the temperature down." Don't miss this step. This completes the magic of the dish.

Stir Until the Eggs Finish Coming Together

Finish it with some chives or other fresh fines herbes, if you so desire. Maybe even some smoked salmon. Alternatively, you want to get the taste of uni, Gordon recommends, "I’ve done crème fraiche and chopped seaweed in scrambled eggs, and its been the closest thing to sea urchin."

Serve on Top of Toast

Lastly, serve the eggs over toast! I think my eggs turned out a tad bit runny (I think I seasoned my eggs just a little too early and stirred a little too vigorously), but that didn't make them any less delicious. It's hard to even describe the flavor or the texture. Unlike normal scrambled eggs, there isn't a rubbery texture or sulfuric smell or taste. These just melt in your mouth like the richest, butteriest mashed potatoes you've ever encountered. Yes, it's perfectly acceptable to scrape the plate clean.