Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs

People often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight.

The most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish.

Another common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid. 

So now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own!


  • 6 cold eggs
  • 15 gms butter
  • Salt and pepper to taste
  • Crème fraîche
  • Chives


  • Crack 6 cold eggs into a deep saucepan.
  • Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio.
  • Put the pan on high heat.
  • Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.
  • After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
  • At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche.
  • Plate and garnish with chopped chives.