Gordon Ramsay’s Extra-Easy Tip for Scrambled Eggs

updated Aug 30, 2022
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Gordon Ramsay and a plate of scrambled eggs
Credit: Featureflash Photo Agency/Shutterstock/Kelli Foster

I know scrambled eggs are an easy dish to throw together, but here’s the thing: I am so not a morning person. Breakfast is a very low priority. So it used to feel like the intense whisking and extra dishes involved were more trouble than they were worth. Plus, they always turned out a bit drier than I like.

Imagine my surprise when I found a Gordon Ramsay trick that not only makes scrambled eggs taste better, but also makes the process simpler! I tried it a couple of years ago, and now I happily make scrambled eggs all the time. Here’s how you do it.  

First, throw everything you know about making scrambled eggs out the window. This technique doesn’t involve a whisk. Instead you’ll crack the eggs directly into a cold cold saucepan with about half a tablespoon of butter.

FYI, the amount of butter you use will change depending on how many eggs you use. I only ever make about two or three eggs, so I don’t use much butter. 

Put the pan onto the stove and mix the eggs quickly with a rubber spatula as you bring it up to high heat. Make sure to scrape the sides clean as you go. Once you have an even mixture, take the pan off the stove, stir it for a few turns, then put it back onto the heat. Going back and forth like this allows you to cook the eggs over high heat without overcooking them. 

Once curds start to form, turn off the heat and move the pan to a cold burner. The eggs will continue to cook, so you want to move quickly. Add salt, pepper, chives, and just a touch of crème fraîche to cool it down. The crème fraîche and butter make the eggs rich and creamy, while the chives add color and flavor. Pour the mixture over a thick, toasted piece of country-style sourdough bread; that rustic texture of the bread is a great counterpoint to the soft, custardy eggs.

Ramsay likes to serve scrambled eggs with seared tomatoes and mushrooms, which he starts to cook beforehand and takes out when the eggs are done. They pair really well with the eggs, but I usually save that for a Sunday morning when I have more time. In fact, the dish can be quite an indulgent affair; it’s the closest thing I can get to brunch while still wearing my pajamas. 

If I’m not in an indulgent mood, I simply make the eggs with butter, salt, and pepper, and put it on toast. It’s a delicious breakfast I can get on the table in about five minutes — no joke. Once I’m done eating, the only dishes I have to wash are a relatively clean saucepan (no stuck-on egg!), a spatula, and a plate. You really can’t get much better than that.