The One Ingredient For the Best-Ever Scrambled Eggs, According to Gordon Ramsay

Scrambled eggs are a breakfast staple that usually don't need much help other than some salt, pepper and butter . That said, I love a good breakfast remix, especially if it comes from a trusted source. Leave it to famed celebrity chef Gordon Ramsay to elevate scrambled eggs with just one ingredient: crème fraiche .

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What is Crème Fraîche?

Crème fraîche (pronounced “krem fresh” and French for “fresh cream”) is a common condiment in French recipes. The thick, high-fat dairy product is similar to sour cream in flavor and texture. Crème fraîche can be used in sweet and savory recipes. Two quick examples: adding a creamy tang to a soup or dolloping on desserts. What’s great about cooking with crème fraîche is that it won't curdle as easily as heavy cream can.

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If you’re unable to find this ingredient at your local grocery store, common crème fraîche substitutes are sour cream , plain Greek yogurt or mascarpone . For a DIY recipe, combine 2 cups of heavy cream and 2 tablespoons of buttermilk in a glass jar at room temperature until it thickens (but no longer than 24 hours to avoid spoilage).

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How to Make Gordon Ramsay’s Scrambled Eggs

To make this recipe from Gordon Ramsay , you’ll need eggs, butter, salt, pepper, crème fraîche and fresh chives. This makes 2–3 servings.

In a cold skillet or deep saucepan, crack in 6 whole cold eggs. Next, add 1 tablespoon of cold, cubed butter. If you want to make a smaller batch, Ramsay suggests a 2-to-1 egg-to-butter ratio.

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Ramsay uses a unique heat on, heat off method to cook his eggs. He begins by heating the pan on high with the eggs and butter. Using the spatula, break up the eggs and stir them continuously to combine them with the melting butter. After about 20–30 seconds, remove the pan from the heat and keep stirring. After 10 seconds, return the pan to the heat. Repeat this heat on-and-off technique three times.

When the eggs are cooked, season them and add the crème fraîche. If you want to add a cheffy touch, top the eggs with chopped fresh chives.

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What I Thought of Gordon Ramsay’s Scrambled Eggs

While Gordon Ramsay 's method takes a bit more attention, I can understand why alternating the pan over high heat can result in fluffier eggs. This carryover cooking technique uses the trapped heat to finish cooking the eggs even when you remove the pan from the heat.

With the richness of the butter and the freshness of the chives, this is a recipe that should be tried at least once. I can already imagine these eggs with a side of thick-sliced bacon , berries and rye toast. Yum!

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