Gordon Ramsay's secret to perfect scrambled eggs revealed
Most of us make scrambled eggs in the usual way. We crack eggs onto a very hot frying pan, add our favourite ingredients, and in a moment, we have a ready dish. Although this method is quick, it often results in dry, overcooked scrambled eggs that lack taste. Gordon Ramsay demonstrates that it can be done differently.
Scrambled eggs seem to be 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 it's the method of preparation that determines the final effect. The foundation of Ramsay's scrambled eggs is fresh ingredients and 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 achieve the right consistency.
Then, we begin to slowly heat the pan. We use a 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 worth taking short breaks during cooking. Removing the pan from the heat for a few seconds, and then reheating, allows for full control over the degree of egg firming.
Cream is the key to success
When the eggs are almost ready but still slightly liquid, it's time to add the cream. It's this addition that stops the firming 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 taste and texture, so it's worth waiting until the scrambled eggs are almost ready.
Seasoning at the end of preparation allows for better control of the final effect. The dish is worth completing with chopped chives, which add freshness and visually enhance the dish.
