Serve world-class eggs from the comfort of your own home with this creative—and easy—recipe for Gordon Ramsay’s Scrambled Eggs
Even for the simplest of foods, the technique can make a world of difference. Want proof? Just take a bite of these perfect scrambled eggs modeled off a recipe from award-winning chef Gordon Ramsay. His slow-cook method gives the eggs a fluffy texture, and the butter and crème fraîche combine for decadent creaminess.
I have to give Ramsay major props for this recipe. It’s hard to innovate on an ancient dish; a 14th-century Italian cookbook included a recipe for scrambled eggs. But Ramsay manages to create a fresh way to make a morning staple. One component of the technique is to stir the eggs—and not whisk them. Another is his on-off method of cooking (see the recipe for the details!).
These scrambled eggs will be the star of the breakfast, but you still might want to add some delicious Cottage Cheese Pancakes or Hash Brown Waffles. Have some fun with it and serve breakfast for dinner, along with this Paleo Banana Bread for dessert.
What is Crème fraîche?
The European equivalent of sour cream, crème fraîche has a higher fat content, which means it’s less likely to curdle. It adds a rich taste and depth of flavor to any dish. It’s also thicker than sour cream and provides a smooth texture for dips, soups, and sauces. You can usually find it in the dairy aisle of your grocery store.
INGREDIENTS
- 6 cold eggs
- 1 tbsp butter
- salt and pepper
- crème fraîche
- chives
INSTRUCTIONS
- Start with a small pot and crack in the 6 cold eggs. Add in the butter then place the pot on high heat.
- Stir continuously with a rubber spatula, make sure not to whisk it but keep stirring and scraping down the bottom and sides. After 30 seconds, take the pan off the heat. Keep stirring. Then about 10 seconds, put back on the heat. Repeat for 3 minutes.
- As you see the eggs are almost done add in a dollop of creme fraiche and a pinch of salt and pepper and give it a stir.
Tips and Tricks to Make Perfect Scrambled Eggs
- Using a thin pan can help reduce browning.
- Don’t be tempted to use a whisk: a rubber spatula is a critical part of the technique for this recipe.
- To prevent watery eggs, add your seasonings at the end (not while cooking)
FAQs
If you don’t have any crème fraîche, you can use plain Greek yogurt or heavy cream.
Sure! You can sauté vegetables or toss in some freshly grated Parmesan cheese. But make sure to add them after you cook the eggs.
Add a bit of sour cream or cold butter at the end of the three minutes. This stops the cooking process and helps prevent overcooked eggs – and makes for some deliciously creamy scrambled eggs.
Some people prefer cage-free, farm-fresh, or even brown eggs, but any eggs will work in this recipe.
Serving Suggestions
You can eat these scrambled eggs on their own, or make a breakfast sandwich with sourdough bread, an English muffin, or a tortilla.
Make Ahead and Storage
Unfortunately, this is a dish best served straight from the skillet. If you need to warm them up just a bit, you can put them in the microwave for 20-30 seconds on medium heat, but I don’t recommend storing this one. Don’t worry, these are so delicious, you likely won’t have leftovers anyway!
Ingredients
- 6 cold eggs
- 1 Tbsp butter
- salt and pepper
- crème fraîche
- chives
Instructions
- Start with a small pot and crack in the 6 cold eggs. Add in the butter then place the pot on high heat.
- Stir continuously with a rubber spatula, make sure not to whisk it but keep stirring and scraping down the bottom and sides. After 30 seconds, take the pan off the heat. Keep stirring. Then about 10 seconds, put back on the heat. Repeat for 3 minutes.
- As you see the eggs are almost done add in a dollop of creme fraiche and a pinch of salt and pepper and give it a stir.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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