Make Gordon Ramsay’s Perfect Scrambled Eggs Recipe (With Video)

Chef Ramsay’s method for cooking perfect scrambled eggs takes just four minutes.

• For tender scrambled eggs, you want to cook them gently, since high heat can turn scrambled eggs rubbery.
• Rather than cook scrambled eggs slowly over low heat, Chef Ramsay cooks his eggs over medium heat, pulling the pan off the heat as soon as the curds start to thicken, and allowing the eggs to continue to cook off the heat source for 20 seconds before returning to medium heat for 90 seconds.
  

Scrambled eggs are one dish where you don’t want to salt ahead of time.

• Adding salt to raw scrambled eggs can cause them to break down before you start the cooking process.
• Wait until you’ve removed the eggs from the heat for the final time before adding a sprinkle of coarse sea salt or kosher salt.

Follow these tips to ensure perfect scrambled eggs, every time.

1. 1. Don’t whisk eggs before cooking them. Instead, crack eggs straight into the pan (and save yourself washing a dish).
2. 2. Once the eggs are in the pan, stir constantly so that the eggs will cook evenly.
3. 3. To stop stop eggs from overcooking, add a small spoonful of something cold—such as sour cream, butter, or heavy whipping cream—to the eggs once you’ve taken them off the heat. Bonus: they’ll be extra creamy.

Scrambled eggs are delicious on their own, but to make it a meal, serve:

• On a croissant with smoked salmon
• On buttered, toasted brioche or sourdough bread
• Topped with fresh herbs, such as freshly snipped chives
• In a warm tortilla with a spoonful of tomatillo salsa
• With a side of sautéd tomatoes and mushrooms

Watch Gordon Ramsay make scrambled eggs.

1. Crack and add eggs into nonstick skillet or saucepan. Do not beat eggs or season yet. Add butter and place pan over medium heat.

2. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides. Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.

3. Add in 1 sea urchin tongue, and stir, chopping it up slightly with the spatula. Fold in chives, crème fraiche, salt and pepper, folding in to incorporate. Taste for seasoning and adjust if necessary. Remove from heat.

4. Place one sea urchin tongue at the bottom of each plate. Divide eggs evenly and top with remaining tongues. Shave white truffle over each dish and serve immediately. If you don’t have access to white truffle, a small drizzle of truffle oil would be a great substitute.