Mastering breakfast: Gordon Ramsay's secret to perfect scrambled eggs
Most of us prepare scrambled eggs in the typical way. We crack eggs onto a very hot frying pan, add our favourite ingredients, and in a moment, we have a finished dish. Although it's a quick method, it often results in dry, overcooked scrambled eggs without much flavour. Gordon Ramsay demonstrates that it can be done differently.
Scrambled eggs are considered one of the simplest breakfast dishes. However, what is a quick meal prepared in a rush for many can become a true culinary masterpiece for others. Just take a look at Gordon Ramsay's recipe, which has transformed this ordinary dish into something that can impress even the most discerning palates.
The secret lies in the details
Eggs are the obvious ingredient, but the method of preparation determines the final outcome. The foundation of Ramsay's scrambled eggs is fresh ingredients and a precise technique. You won't find milk or fancy additions here. The key elements are three: butter, cream, and the right temperature. These give the scrambled eggs a creamy, velvety texture.
The process starts by placing butter and cracking whole eggs onto a cold frying pan. Ramsay doesn't use a bowl or a whisk—everything happens directly in the pan. This allows the whites and yolks to combine gradually, which helps in achieving the right consistency.
Then we begin to slowly heat the pan, using low or medium heat. While cooking, the eggs should be stirred constantly, preferably with a silicone spatula. This prevents sticking and allows the eggs to cook evenly.
It's beneficial to take short breaks during cooking. Removing the pan from the heat for a few seconds, and then reheating, lets you have full control over how firm the eggs become.
Cream is the key to success
When the eggs are almost ready but still slightly liquid, it's time to add the cream. This addition halts the cooking process and gives the dish exceptional lightness. Just one tablespoon. The scrambled eggs then become delicate and almost melt in your mouth.
Ramsay emphasizes that salt and pepper are best added at the very end. If we season the eggs too early, it can affect their flavour and texture, so it's best to wait until the scrambled eggs are nearly finished.
Seasoning at the end of preparation allows for better control over the final outcome. It's worth topping the dish with chopped chives, which add freshness and visually brighten the dish.
