Image Source: POPSUGAR Photography / Anna Monette Roberts
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."
3 Eggs Into a Pan (or Pot) With a Large Pat of Butter
Image Source: POPSUGAR Photography / Anna Monette Roberts
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."
1 / 9
Stir Gently With a Rubber Spatula Over a "Generous Heat"
Image Source: POPSUGAR Photography / Anna Monette Roberts
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.
2 / 9
Eggs Begin to Look Velvety
Image Source: POPSUGAR Photography / Anna Monette Roberts
There's no need to whisk those eggs beforehand — look how luscious they become.
3 / 9
Curds Begin to Form
Image Source: POPSUGAR Photography / Anna Monette Roberts
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!
4 / 9
Season 2/3 of the Way In
Image Source: POPSUGAR Photography / Anna Monette Roberts
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.
5 / 9
Now, For the Secret Ingredient
Image Source: POPSUGAR Photography / Anna Monette Roberts
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.
6 / 9
Stir Until the Eggs Finish Coming Together
Image Source: POPSUGAR Photography / Anna Monette Roberts
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."
7 / 9
Serve on Top of Toast
Image Source: POPSUGAR Photography / Anna Monette Roberts
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.
8 / 9
Image Source: POPSUGAR Photography / Anna Monette Roberts