Description
Gordon Ramsay’s scrambled eggs elevate breakfast with creamy, luxurious perfection. Chefs and home cooks can master this silky technique for restaurant-quality eggs that melt in your mouth.
Ingredients
Scale
- 3 large eggs
- 1 tbsp (15 ml) unsalted butter
- 1 tbsp (15 ml) crème fraîche
- Salt to taste
- Pepper to taste
- 1 tbsp (15 ml) chopped chives
Instructions
- Egg Preparation: Crack eggs into a mixing bowl and whisk vigorously until achieving a smooth, uniform golden mixture with fully integrated yolks and whites.
- Butter Foundation: Melt butter in a non-stick skillet over low heat, ensuring a comprehensive coating across the pan’s surface for optimal egg preparation.
- Egg Cooking Technique: Gently pour whisked eggs into the warm skillet, using a rubber spatula to create soft, delicate curds through consistent, slow folding motions that prevent burning or sticking.
- Creamy Enhancement: When eggs approach a near-set consistency with a subtle sheen, incorporate crème fraîche by folding carefully to develop a luxuriously silky and light texture.
- Seasoning and Finishing: Sprinkle sea salt and freshly ground black pepper to elevate flavor profile, then immediately transfer to a warm plate, garnishing with finely chopped chives for a vibrant, aromatic touch.
Notes
- Manage Heat Carefully: Low and slow is the key to achieving creamy, soft scrambled eggs without turning them rubbery or dry.
- Whisk with Purpose: Blend eggs thoroughly before cooking to create a uniform color and texture that ensures even cooking.
- Keep Stirring Gently: Constant, slow movement prevents sticking and helps develop delicate, soft curds instead of tough, overcooked eggs.
- Finish with Finesse: Adding crème fraîche at the last moment creates a luxurious, silky texture that elevates the entire dish from ordinary to extraordinary.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 550 mg