Gordon Ramsay's 'secret' to perfect scrambled eggs - and essential pan rule

20 February 2024 , 06:00

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Gordon Ramsay has shared his egg expertise in a tell-all video (Image: Getty)

There's nothing like starting your day with some delicious scrambled egg - it's nutritious, filling and delicious.

The breakfast statple tastes delightful alone or with accompaniments such as bacon, sausages, mushrooms, or tomatoes. But sometimes they can come out of the pan too sloppy or rubbery. If there is anyone to trust when it comes to cooking it's Gordon Ramsay and he has come up with the "perfect" scrambled eggs recipe.

"The secret here is the working, when you go on and off the heat and stopping the eggs from over cooking," the celebrity chef and father-of-six said, showing how he controls the heat by removing the pan from the heat at certain stages. This helps you achieve the perfect consistency.

Sharing his recipe with pan brand HexClad Cookware, Gordon said: "The secret of any good scrambled egg is stopping the eggs from overcooking. We never whisk our eggs before we cook them as it turns the whole thing grainy."

To replicate his go-to method, Gordon says you need six cold eggs, 15 grams of butter, salt and pepper, chives, and crème fraîche.

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The chef puts six eggs into a saucepan before adding butter. He then gets a spatula at the ready and instructs people to "start stirring" the eggs. The most important part is to keep stirring the mixture for 60 seconds on the heat, before taking it off the hob for 30 seconds.

Gordon serves his scrambled eggs on white bread with a side of mushrooms and tomatoes (HexClad Cookware)

Gordon said you should "clean down the side of the pan" with the spatula, and he said the secret is to "fold everything" together, putting the eggs on and off the heat and folding them.

The chef then explained: "I turn the gas down, and then we whisk", warning that you should do it quickly. He added: "To stop them from overcooking, add a touch of creme fraiche, fold that in, and now is the moment I start to season my eggs."

He then added salt to finish, before proudly showing off his "light and fluffy" eggs.

Step-by-step method

1. Crack six cold eggs into a deep saucepan
2. Add the butter to the pan
3. Put the pan on high heat
4. Stir the eggs and butter continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan
5. After 30 seconds, take the pan off the heat but keep stirring
6. After about 10 seconds, put back on the heat - repeat for three minutes
7. In the final minute, season the eggs lightly
8. For extra creamy texture, stir in one tsp of crème fraîche.
9. Plate and garnish with chopped chives
10. Serve and enjoy!

Have you tried the recipe? Share your thoughts in the comments below.

Lucy Marshall