Have you tried this hugely popular recipe yet? Chef Gordon Ramsey’s masterful on/off technique is the key to getting soft, fluffly scrambled eggs with delicious flavor! Over 50 to 60 million people have raved about it!
Looking at them, you might think these are undercooked; they are not!
Because of the calories, we don’t eat them all time this way, but when you feel like a splurge, give this a try and see what everyone is raving about! Never rubbery, never overcooked! SO delicious!
The technique of scrambling on and off the heat is what this is all about!
Use a rubber spatula to scramble and do some vigorous stirring! Stir a few minutes in the beginning on the heat. Then take the pan off the heat, and continue stirring a minute. There is still plenty of heat in the pan, so it is still cooking.
Do this on/off process several times until you see the eggs coming together. Gordon says salt and pepper the eggs at the end, off the heat. Salting the beginning makes eggs watery. Stir in the creme fraiche, off the heat, and there you have it!
Crème fraiche is hard to find in the US, so just use sour cream. You can also use cream cheese. I have used both and they are great! If I had a choice in my refrigerator, I’d go with the cream cheese. It is just a little richer. Greek yogurt can also be used. Crème fraiche has more fat in it than sour cream.
One day recently Bill had no idea I was trying this recipe. The first time I made these he said, “These scrambled eggs are so good! What did you do?” Ha-ha!
I have seen many videos and pictures of people making Gordon Ramsey’s Scrambled Eggs. I have seen Gordon Ramsey make them, with variations. My favorite is a video of Glen making them in Glen and Friends Cooking. He got me to finally try it! I love the way he explains it!
You can see either Glen or Gordon or many other people making it on YouTube.
You can also check out how I make it in my slideshow below.
Gordon Ramsey’s Scrambled Eggs
- 6 eggs cold
- 6 tablespoons butter ( I use about 3 or 4 tablespoons)
- 4 tablespoons crème fraiche (I use sour cream or cream cheese)
- Salt and pepper to taste
- Chives chopped
- Crack cold eggs into a cold medium-sized pot.
- Add in the butter.
- Turn the heat to a medium high and stir the eggs and butter with a rubber or silicone spatula. Stir constantly for about 30 seconds, then remove the pan from the heat and stir constantly for another 30 seconds.
- Repeat this on and off technique for about the next 3 minutes, continually stirring until the eggs start to thicken just a bit.
- When they are thickened, but still soft, stir in the salt and pepper.
- Remove from the heat and stir in the crème fraiche.
- Garnish with chopped chives.