Gordon Ramsay's Transformative Way to Scramble Eggs

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."

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.

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

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!

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.

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."