There are probably 100 reasons to love or hate Gordon Ramsay. He’s relentless, foul-mouthed, demands perfection and is not afraid to unleash his vicious temper on anyone around him. He is also a philanthropist, an incredible businessman, a huge proponent of responsible farming and animal husbandry (if you’ve never watched his documentary “Shark Bait”, you should). Most notably, he’s a seven-starred Michelin chef.
I have been a big Gordon Ramsay fan for a long time. Not only for the reasons above, but because he can take something as simple as scrambled eggs and make them eggstraordinary (okay, bad pun). Several years ago, Chef Ramsay released a video on YouTube demonstrating his technique for making “to die for” scrambled eggs. He teaches this same method on Season 8 of MasterChef and includes a similar method in Lesson 7 of his MasterClass.
I know what you’re thinking – how much better can scrambled eggs be? I asked myself the same thing before trying Chef Ramsay’s method and I can say whole-heartedly that these scrambled eggs will change your life. You will never make scrambled eggs the same way again.
Here is how to make Gordon Ramsay’s scrambled eggs:
- Crack 6 cold eggs into a deep, non-stick sauce pan. You will want to make sure it is a non-stick sauce pan; I chose not to listen to this instruction and lost one of my favorite sauce pans as a result.
- Add 3 small pats of unsalted butter to the pan (it is about a 2:1 eggs-to-butter ratio)- emphasis on the unsalted. You don’t want to season your eggs at all until the very end. Adding salt too early causes the eggs to break down, become watery and turn gray.
- Put the pan on medium-high heat.
- Stir continuously with a rubber spatula for 30 seconds. Using a rubber spatula versus a whisk allows you to scrap the bottom of the pan and maximize the yield from your eggs.
- After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat this for 3-4 minutes.
- In the last minutes, stir in 1 tsp of crème fraîche and season lightly with salt and pepper. If you don’t have crème fraîche, it’s not the end of the world, but it does give the eggs an extra creamy texture, taking them to the next level. I buy Riviera Crème Fraîche Petit Pods from The Italian Centre. Click here to find where to buy them near you.
- Plate and garnish with chopped chives.
Once you get the hang of this technique, it should take you about 10 minutes from start to finish. Click here to check out the YouTube video, and you can see the process first hand. For more information on Gordon Ramsay’s MasterClass click here.