Sublime Scrambled Eggs by Gordon Ramsay Recipe - Food.com (2024)

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Community Pick

Submitted by diner524

"Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you’ll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique."

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Ready In:
10mins

Ingredients:
6
Serves:

3

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ingredients

  • 6 large eggs
  • 3 tablespoons butter, diced (ice-cold)
  • 2 tablespoons creme fraiche
  • freshly ground sea salt and pepper (you can use regular salt if you need to)
  • 3 chives, snipped (substitute with green onion if necessary)
  • 3 slices , rustic bread to serve (such aspain Polaà ne)

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directions

  • Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  • As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
  • Meanwhile, toast the bread. He used sourdough bread.
  • Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

Questions & Replies

Sublime Scrambled Eggs by Gordon Ramsay Recipe - Food.com (13)

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  1. just a correction that will probably speed up the recipe: Gordon Ramsay specifically says to use "generous heat", hence the need to bring the eggs off- and on the heat. the video is well worth watching, as he burns the toast and gets dirty. he also calls for less creme fraiche. https://www.youtube.com/watch?v=PUP7U5vTMM0

    fooder

  2. My DH is the self appointed king of scrambled egg (probably because it's the only thing that he can actually cook!!).<br/>He wrinkled his nose up when he noticed that the pan was cold and that I was beating the eggs before adding them to the pan...these do take more time than your regular scrambled eggs BUT it really is well worth the wait, and even DH had to admit that the famously foul mouthed chef does know what he's doing and that these eggs REALLY are quite gorgeous!

    Noo8820

  3. Update. Made again and they were fantastic once more. The cold pan start is just so so easy. Wow. Sublime is right. Had lots of great types of scrambled eggs but this technique and the creme fraiche make them so so much better from most yet probably the easiest i have made. Well worth getting free range eggs for too.

    MarraMamba

  4. Really very nice (and sublime). I made this exactly as directed, but did not use a rustic bread - just served them on a plate. They were so delicate, yet tasty. I have already made this two days in a row! Thanks for sharing this treat.

    See Also
    Recipes That Use Up A Lot of Eggs (Bonus Pudding Recipe!)

    JackieOhNo!

  5. The end result was lovely creamy with just a hint of tartiness from the light sour cream (used as I had no creme fraiche). I scaled this back for 1 serve and it was 10 minutes before the tiny cubes of butter had even melted and after another 5 had not started to thicken (think my lowest setting may be too low) so up the heat a smidgeon and started getting it to thicken and set and just kept putting it down to the lowest and then back up again for about another 8 minutes and popped on the wholegrain/wholemeal bread and 2 minutes later all came together for a delicious breakfast. Thank you diner524 for a gourmet breakfast experience, made for Went To Market.

    I'mPat

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Tweaks

  1. Delicious scrambled eggs. Mine took quite a bit longer to cook though. I used low fat sour cream instead of creme fraiche. Thanks for sharing!

    breezermom

  2. The creme fraiche at the end sounds awesome, but these eggs are still delicious if you don't have it.

    Jason T.

RECIPE SUBMITTED BY

diner524

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Sublime Scrambled Eggs by Gordon Ramsay Recipe - Food.com (2024)

FAQs

Sublime Scrambled Eggs by Gordon Ramsay Recipe - Food.com? ›

In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.

Tell Me More ›
What cream does Gordon Ramsay use in his eggs? ›

In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.

Find Out More ›
How to make Dolly Parton scrambled eggs? ›

Dolly Parton Scrambled Eggs

"When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!" "So put a little ice water in that, it'll fluff them up for you," she added.

Discover More Details ›
What does Gordon Ramsay add to scrambled eggs? ›

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

Learn More ›
What does adding cream to scrambled eggs do? ›

Stirring in cream immediately lowers the temperature of the eggs, so you can plate them without overcooking. While cream gives the eggs a sweet richness, you can also finish them with other cool ingredients.

Get More Info ›
What seasoning makes scrambled eggs taste better? ›

Salt and Pepper

Specifically, salt suppresses bitter tastes to help bring out the eggs' natural taste, while pepper adds a pop of outside spice. You can switch up your eggs' flavor by using different types of pepper. While black and white pepper come from the same plant, they have slightly different tastes.

Get More Info ›
Why are IHOP scrambled eggs so good? ›

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Read The Full Story ›
Why do chefs add water to scrambled eggs? ›

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

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Should you cook scrambled eggs fast or slow? ›

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

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What makes fluffier scrambled eggs water or milk? ›

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

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Why are restaurant scrambled eggs so fluffy? ›

"By adding water to eggs, you're preventing the proteins from binding too quickly," she explained. "The water creates steam when heated, and the result is a fluffier texture." Eat This, Not That! adds that the steam actually helps the eggs cook more evenly.

Learn More Now ›
What kind of cream does Gordon Ramsay use? ›

The first thing Ramsay adds to his eggs is a cool dollop of crème fraîche to stop the cooking process.

Learn More Now ›
Why use crème fraîche in eggs? ›

Scrambled eggs can be a difficult breakfast staple to master, but according to celebrity chef Bobby Flay, you can avoid a rubbery or dry texture by using crème fraîche, a dairy product similar to sour cream. With this specialty ingredient and a few other tips, Flay's recipe is supposed to yield amazing, silky eggs.

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