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Scrambled eggs are a simple breakfast classic but despite their popularity, they’re deceptively difficult to make. The perfect scramble should be rich and creamy with a kick of salt and a fluffy texture.
However, so frequently scrambled eggs are served over cooked, rubbery and bright yellow – nothing close to how luxurious they should be. In my constant search to perfect my scrambled eggs, I came across Gordon Ramsay’s recipe which calls for one added ingredient that will really step up the game. He also uses a different method than I have seen, which involves cooking the eggs starting in a cold saucepan.
I tried this recipe and cooked some for myself and my partner, and they were easily the most delicious eggs I have ever cooked or eaten. They’re perfectly buttery and savoury and the texture was sublime – plus, they were super simple to make.
If you want to try this recipe for yourself, here’s what you’ll need.
Ingredients
- Six fresh cold eggs
- 15g butter
- Creme fraiche
- Salt and pepper
- Chives (optional, I didn’t have any so I omitted them)
