Gordon Ramsay's Perfect Scrambled Eggs
Ultra-creamy, fluffy scrambled eggs cooked low and slow with cold butter and finished with a spoonful of sour cream.
Equipment
Ingredients
Main
egg
3 piece
butter (cold)
15 g
sour cream
15 g
salt
1 pinch
black pepper
1 pinch
chives (diced)
5 g
bread (toasted, buttered)
1 slice
Instructions
Prepare the pan
Crack eggs into a cold, high-sided pan.
Add butter and begin cooking
Add cold butter and start mixing eggs over medium-high heat.
Alternate heat off and on
Remove from heat when warming, continue mixing, then return to heat. Repeat for about 3 minutes.
Finish with sour cream and seasoning
Remove from heat, add salt, pepper, and sour cream. Mix until well combined.
Plate and serve
Immediately serve on buttered toast and garnish with diced chives.
Original recipe
Storage
Best eaten immediately; reheating may make eggs rubbery.
Notes
• Gordon Ramsay's signature low-and-off heat technique creates exceptionally creamy scrambled eggs.
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