How to Cook Creamy Scrambled Eggs

How to Cook Creamy Scrambled Eggs

I’ve never been a scrambled eggs fanatic.  My only experiences with them were those fake, spongy, “eggs” you get from any fast food place that sells breakfast and the brown, dried out, overcooked eggs I had grown up with at home.  Instead, my favorite breakfast has always been the common 3-4 eggs cooked over-easy, a few pieces of toast, and an ungodly amount of thick-cut bacon.

That is until I discovered Gordon Ramsay’s scrambled eggs method.  His method makes the creamiest and most delicious scrambled eggs I’ve ever had the damn pleasure of eating.  Why have I been wronged by scrambled eggs for so long and only now exposed to the most delicious of breakfast foods?

Chef Ramsay’s scrambled eggs recipe is simple and will most certainly impress any significant other or hungry friends.  It takes no more than 10 minutes to prepare and is very different than other methods.  For instance – we will no longer ever whisk the eggs.  Nor will we add milk.  Condiments go in after the eggs have been cooked, not before.  Finally, crème fraîche is the secret ingredient that jumps into the pan at the end to give the eggs a creamy, fluffy texture and slightly tangy taste.  The end result is mouth-watering.

Gordon Ramsay’s Scrambled Eggs

Ingredients (1 serving)

  1. 2-3 fresh eggs
  2. Small knob of butter
  3. Kosher salt and fresh ground pepper
  4. 1 tsp crème fraîche
  5. (Optional) fresh chopped chives
  6. (Optional) sourdough bread for toast


  1. Add enough butter to pan to cover the bottom.
  2. Crack open the eggs into the pan over medium-low heat.
  3. Let egg white set for about 20 seconds.
  4. Begin constantly stirring eggs with a rubber spatula or wooden spoon.
  5. Shift from heat to no heat regularly pulling the pan away from the stove to prevent overcooking.
  6. When eggs have clumped and are no longer liquid, season with salt and pepper to taste.
  7. Remove pan from stove a few seconds before eggs have cooked entirely (should be about 6-9 minutes in).
  8. Add crème fraîche and chopped chives and fold into eggs.
  9. Put on sourdough toast and eat some creamy scrambled eggs.

As the crème fraîche is added in, the eggs halt their cooking process.  I don’t always add chives, but I do always garnish the top with some smoked Spanish paprika which gives a smoky aroma to my creamy scrambled eggs on toast.  I didn’t mention already having thick-cut bacon on top of the toast because that should already be assumed as part of any breakfast.

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6 years ago

Will try this tomorrow. Tempting recipe. Great blog/website, pal!