Scrambled eggs are one of the simplest things we can make in the kitchen and are always a treat to have for breakfast. Most of us have probably made these before—all you need to do is get a few eggs, scramble them up with a whisk or a fork, throw them in a pan and voila, you’re done, right? Although making a basic scrambled egg is something anyone can do, there’s still plenty of mistakes you can make, mistakes like overcooking the eggs, overworking the eggs or over-seasoning them. Fortunately, professional chefs have taken all the guesswork out of the process for us.
With no further ado, here is Gordon Ramsay’s recipe for absolutely perfect scrambled eggs (complete with some sides as well).
Here’s what you need:
- 6 cherry tomatoes (on vine)
- 2 large mushrooms
- sourdough bread
- eggs
- creme fraiche
- chives
- salt and pepper
- butter
- olive oil
Here’s what you do:
1. First, get a pan on low heat and throw in a little olive oil. Next, put in your two large mushrooms flat side down along with your six cherry tomatoes that are still on the vine. Next, slice a thick piece of sourdough bread and throw it in the toaster. Ideally, these can cook on low in the background as you prepare your eggs!
2. In another pan or pot, get three eggs and crack them directly in the pan. Do not salt them at this stage! Throw in a tablespoon or two of butter and begin to work the butter and eggs together with a spatula over medium-high heat, constantly working the ingredients together.
3. As Ramsay says, treat your eggs like a risotto. Keep working them the whole time and don’t let them stick to the surfaces or edges. Once the eggs start getting thick, take the pot off the heat and stir it again. After that, put it back on the heat and repeat this process three to four times.
4. Once you’ve done this a few times, take the pot off the heat and add half a tablespoon of creme fraiche and stir it in. Add some salt and pepper and some finely chopped chives as well. Fold all the ingredients in and the eggs are done!
5. Finally, take your tomatoes and mushrooms out of the other pan as well as your finished toast. Load them all onto a plate and carefully drop your eggs onto your toast!
If you’ve tried this recipe yourself, what did you think? Do you have your own method for making creamy scrambled eggs? Tell us in the comments below.
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