Honestly, I hated scrambled eggs until I tried these. Most scrambled eggs are rubbery, liquidy, or both (I mean, how is that even possible?). Then, about a year ago, my dad started making Gordon Ramsey’s scrambled eggs. I tried them and was completely hooked. These eggs are fluffy, creamy, and easy-as-can-be!
I know. When you see ‘Gordon Ramsey’ you probably think of fancy-schmacy scrambled eggs that are cooked sous vide or something. “Gordon Ramsey… really? Do you have to get that fancy?”. I originally thought the same thing. But trust me here — somehow Gordon Ramsey managed to create scrambled eggs that are wayyyy easier to cook than most, and 10x tastier too. Our recipe has gone through some changes from experience, so that they’re even simpler to make and just as tasty. Its so easy and flexible that you could barely call it a recipe… but then I wouldn’t get to share it with you guys and spread the scrambled egg love.
You start off by cracking the eggs directly into a small pot off the heat, preferably non-stick. No pre-cracking and whisking necessary! Add salt, then throw in a couple of tablespoons of butter – we typically use 1 tablespoon for every three eggs, but you can reduce it for a healthier version, or increase it if you want extra-rich eggs.
Now comes the fun part: Turn the stove onto medium heat, and stir vigorously with a spatula, making sure to homogenize the yolk and white as much as possible. If the eggs seem to be forming curds too quickly, take the pot off the heat (still stirring) for about 10 seconds, then return it to the stove.
Continue to do this for 4-5 minutes, until the eggs have formed curds, like so:
Then add in a dollop greek yogurt or sour cream – this will cool down the eggs so that they don’t overcook (a common scrambled egg struggle). At this point you can stir in chopped chives, cheese, or whatever else suits your fancy.
Then serve and enjoy!
Perfect Scrambled Eggs
- 6 eggs
- 2 tbs butter
- salt, to taste -pepper, to taste
- 1 tbs yogurt or sour cream
- chives, chopped (optional)
- Crack 6 eggs into a small nonstick pot or deep sauce pan.
- Add 2 tablespoons of butter and season with salt and pepper. (For smaller batches, use a 3-to-1 eggs-to-butter ratio.)
- Put the pan on medium heat.
- Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.
- If the eggs seem to be forming curds too fast, remove from heat, continuing to stir, then return after 10 seconds.
- When the eggs have formed curds and are cooked to your desired amount, stir in 1 tbs of yogurt or sour cream, and any other desired mix-ins.
- serve over sourdough bread or enjoy alone.