5 from 12 votes
Gordon Ramsay Scrambled Eggs
Gordon Ramsay Scrambled Eggs use cold eggs cooked gently in butter with constant folding and stirring to create soft, creamy curds. The eggs are repeatedly removed from and returned to heat to control cooking temperature, resulting in tender eggs with a slightly wet texture. Yogurt is added at the end to enrich the eggs, which are seasoned simply and can be garnished with fresh herbs.
Prep Time
5 mins
Cook Time
3 mins
Servings:
4
people
Calories:
136 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 6 egg cold
- 1 big tablespoon butter (15-20 g)
- 1 tablespoon yogurt
- salt to taste
- black pepper to taste
- herbs for garnish, if desired
Instructions
- Crack the eggs into a deep saucepan. Add the knob of butter. Turn the heat onto medium high.
- Using a rubber spatula, stir constantly, by folding the eggs and constantly scraping the bottom. Don't whisk.
- After 30 seconds on the heat, remove the pan from the heat and continue stirring for 10 seconds. Place back on the heat for another 30 seconds, then remove from heat and stir for another 10 seconds or so. Keep repeating for about 3 minutes, or until eggs are soft and wet but cooked through.
- Remove from the heat and stir in the yogurt, then season with salt and pepper. Garnish with chopped chives, fresh thyme, or green onion if desired and serve immediately.
Cup of Yum
Notes
- This recipe is adapted from Gordon Ramsay's technique emphasizing gentle cooking and continuous stirring for creamy texture.
- Cook eggs in small increments off and on the heat to avoid overcooking and achieve soft curds.
- Adding yogurt at the end enriches the eggs, but use moderation to maintain texture.
Nutrition Information
Calories
136kcal
(7%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 136
% Daily Value*
| Calories | 136kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.