Gordon Ramsay Style Soft Scrambled Eggs
A rich, creamy, and velvet-textured scrambled egg dish prepared using the signature hot-and-cold saucepan method.
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Ingredients
- 6 pieces Large cold eggs
- 30 grams Unsalted butter, cold
- 1 tablespoon Crème fraîche
- 1 tablespoon Fresh chives, finely chopped
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper, freshly ground
- 2 slices Sourdough bread, thick slices
- 1 teaspoon Olive oil(optional)
- 4 small Vine-ripened tomatoes(optional)
- 2 large Flat-cap mushrooms(optional)
Instructions
- 1
Crack the cold eggs into a deep saucepan without whisking them first, and add the knob of cold butter.
- 2
Place the pan on high heat and stir continuously with a rubber spatula, ensuring you scrape the bottom and sides of the pan.
- 3
After 30 seconds, remove the pan from the heat while continuing to stir to prevent the eggs from overcooking.
- 4
Return the pan to the heat for 30 seconds, then remove again; repeat this 'on and off' process 3 to 4 times until the eggs are creamy and thick.
- 5
Just before the eggs are finished, lightly toast the sourdough bread and season the eggs with salt and pepper.
- 6
Fold in the cold crème fraîche to stop the cooking process and add a rich, velvety finish.
- 7
Stir in the chopped chives and immediately spoon the eggs over the toasted sourdough.
- 8
Serve immediately, optionally garnished with grilled tomatoes or mushrooms for a full breakfast.
Nutrition per Serving
420
Calories
24g
Protein
22g
Carbs
28g
Fat
2g
Fiber
3g
Sugar
680mg
Sodium
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