Gordon Ramsay Scrambled Eggs (foolproof!) (2024)

I am totally hooked on Gordon Ramsay scrambled eggs. Creamy, silky, custardy, perfectly cooked every time in just 3 minutes. He absolutely nailed the technique.

I thought I knew how to make scrambled eggs. Nope. There is no comparison. Make them once and you will be a convert.

If you like your eggs dry and on the rubbery side, this recipe is not for you. No judging 🙂

We’ll be sticking to a few simple ingredients for this recipe, but as always, you can- jazz them up and adapt them to your preferences.

What to expect

The technique is very simple. All you need is a non-stick skillet and a rubber spatula, not a whisk.

You will be stirring, not whisking. You will not be mixing anything with your eggs before or during cooking. And you will not be cooking them over low heat.

You will have to pay attention for the full 3 minutes, but I promise you will be rewarded with the best scrambled eggs ever. No watery, rubbery eggs. Breakfast is on the table in 5-6 minutes (with toast).

No special equipment is needed. Just one pan on the stovetop.

It’s easy to scale the recipe for 2, 4, 6 eggs or more. See the recipe notes.

Best part? The eggs have the most wonderful light, creamy, silky texture. Wickedly good.

5 from 22 votes

• ▢ 6 fresh eggs cold
• ▢ 1 tablespoon sour cream – optional (or crème fraîche or cold butter)
• ▢ kosher or sea salt, black pepper
• ▢ 2 tablespoons finely chopped chives

• If you are serving the eggs on toast, start your toast now.

• START EGGS: Crack 6 eggs into a deep saucepan or nonstick skillet (cast-iron is fine). Add 1 tablespoon butter. Turn heat on stove to medium-high heat. Start stirring the eggs with a rubber spatula (not a whisk).

• 3-MINUTE COOK: In about a minute, while stirring continuously, the eggs will start forming curls. Be sure to scrape the bottom of the pan as you go. Remove pan from heat for 10 seconds. Keep stirring. Place pan back on heat for 30 seconds. Keep stirring. Repeat – off heat 10 seconds, on heat 30 seconds – until eggs are almost cooked.

  Cook for a total of 3 minutes or a few extra seconds if you like your eggs more done. Don't overcook. (You may need a bit less time with fewer eggs and more time with more eggs). Remove pan from heat. Eggs will still look slightly wet, but they will finish cooking in the pan off the heat.

• FINISH: Add chives, sour cream (if using) and sprinkle lightly with salt and pepper. Slide eggs onto toast if you like and serve. Garnish with extra chives.

1. Substitute for chives: finely chopped green onions or fresh herbs like dill, tarragon, parsley or thyme.
2. Garnish and sides:
   • Sauté veggies before you cook the eggs or in a separate pan e.g. diced onions, mushrooms, peppers. Set them aside and mix them in at the end (or spoon over eggs).
   • Chef Ramsay likes to sauté whole mushrooms and vine tomatoes to serve with the eggs. He does this in a separate pan.
   • Other sides: English muffins, thick slice of sourdough bread (Ramsay’s choice), bacon, sausage, ham, fresh fruit, berries, yogurt, salsa, cherry tomatoes and avocado slices.
   • Garnish eggs with extra chives, parsley or freshly grated Parmesan cheese.
3. Ingredients for different serving sizes:
   • 2 eggs – 1 teaspoon butter – 1 teaspoon sour cream – 2 teaspoons chives – 1/4 teaspoon kosher salt or less (for one person)
   • 4 eggs – 2 teaspoons butter – 2 teaspoons sour cream – 4 teaspoons chives – 1/2 teaspoon salt or less (for 2 people).
4. Make ahead: These eggs are best eaten fresh, straight from the skillet. If they have cooled while you’re waiting for late risers or your bread to toast, warm them for 20-30 seconds in the microwave on medium heat

Nutrition values are estimates and include 2 eggs per serving with a small dab of sour cream.