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Scrambled Eggs by Gordon Ramsay

Based on a cooking at home video by Gordon Ramsay
Prep Time1 minute
Cook Time9 minutes
Course: Breakfast
Keyword: Eggs
Servings: 2
Author: Edwin Voskamp

Equipment

  • Small saucepan

Ingredients

  • 6 ea large eggs
  • 3 tbsp butter unsalted, cut into chunks
  • 1 tbsp chives finely minced
  • 1 tbsp crème fraîche
  • 1 pinch koshering salt
  • 1 pinch black pepper fresh ground
  • 1 pinch coarse sea salt

Instructions

  • Cut butter into chunks.
  • Crack the eggs into a small saucepan. 
    Add butter pieces and heat slowly under medium-low heat. 
    Stir continuously with a spatula until eggs are fully incorporated and butter begins to melt.
  • Remove off the heat for a moment and continue to stir, gently turning and flipping over the curds. Return to heat again turning and flipping the curds. (Remove the pot from the burner, stir them off the heat for about 20 seconds, and put them back on the heat for another 30 seconds.)
    It is important not to rush this step, the eggs are cooking slowly through this process. Turning them over ensures that there are no hot spots and the result is evenly cooked, glossy eggs.
    This process should take about 5-7 minutes.
  • Once eggs are no longer runny, but not dry (glossy but distinct mounds of egg are visible), turn off the heat. 
    Fold in crème fraîche and chives.
  • Spoon onto toasted wholegrain bread and finish with a sprinkle of sea salt.