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There are myriad methods for making rich and silky scrambled eggs, but Gordon Ramsay’s technique differs wildly from the classic approaches.<\/p>\n
The chef discussed his unique process during a 2017 episode of Masterchef that saw him cook before a room of competitors.<\/p>\n
\u201cThe secret behind any great scrambled eggs is to make sure you do not overcook it,” Ramsay explained, cracking six cold eggs and three small nobs of butter into a saucepan before bringing the pan to the heat.<\/p>\n
\u201cStart cooking the eggs very gently,\u201d he advised while mixing the eggs with a spatula. \u201cEvery time I stir, I\u2019m cleaning the bottom of the pan.\u201d<\/p>\n
The golden rule here is to keep the pan on the heat for roughly thirty seconds before removing it for the same amount of time.<\/p>\n
\u201c[It] slows down the cooking process [and] stops the eggs from overcooking,” explained Ramsay. “You need to be very careful, if you\u2019ve overcooked it you\u2019ll see the scrambled eggs go very watery.”<\/p>\n
Don’t miss… <\/strong> \u201cIt\u2019s really important that you go on and off throughout the whole three minutes,\u201d he added while placing the pan back on the stove.<\/p>\n All seasoning has to happen right at the very end of the process according to Ramsay, as salt can break down the egg and make it watery if introduced too early on.<\/p>\n Salt isn’t the only thing to add to the dish at the very end, however.<\/p>\n \u201cHere is where it goes to a completely different level; take a teaspoon of creme fraiche. That gives a really nice creamy texture. More importantly, it stops [the eggs] from overcooking,” noted the chef.<\/p>\n \u201cCome to serve you want to see nice and light, fluffy scrambled eggs [that are] a little bit creamy. They\u2019re scrambled eggs to die for. Finally, finish with a little smidgen of chopped chives.”<\/p>\n The comment section of the clip was filled with approving remarks from viewers who had seemingly put the method to the test.<\/p>\n One viewer wrote: “To everyone who is hesitant to try this because they are \u201ctoo runny\u201d just cook them a little longer until they\u2019re a consistency you\u2019re happy with.<\/p>\n \u201cThey\u2019re still amazeballs when \u2018overcooked\u2019 by Ramsay\u2019s standards. I seriously won\u2019t cook scrambled eggs another way now that I\u2019ve tried this.\u201d<\/p>\n \u201cFor the first time in my life I made eggs this way and my God they were phenomenal! So smooth and delicious,\u201d wrote another viewer.<\/p>\n
Jamie Oliver shares how to make ‘perfect’ scrambled eggs – ‘beautiful’ and easy[INFORMER] <\/strong>
Cooking tip makes ‘the creamiest’ scrambled eggs without milk, cream or butter[INSIGHT ] <\/strong>
Professional chef recipe for \u2018the perfect plate\u2019 of scrambled eggs[INFORMER ] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Gordon-Ramsay-5034682.jpg?r=1698352895817\")
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