Gordon Ramsay's Slow-Stirred Scrambled Eggs

Name: Gordon Ramsay's Slow-Stirred Scrambled Eggs
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2 servings
Ingredients: 4 fresh cold eggs; 30g high-quality cold unsalted butter (cut into cubes); 1 tbsp cold crème fraîche (or sour cream); 1 bunch of fresh chives, finely chopped; 1 slice of thick artisan sourdough bread; 1/2 tsp flaky sea salt; Freshly cracked black pepper to taste

This is Gordon Ramsay's signature scrambled egg technique: slow-stirred off and on high heat in a saucepan with cold butter, finished with cold crème fraîche and chives for a rich, velvety, custard-like texture. Highly celebrated across his MasterClass and YouTube tutorials with over 40 million views, this method is Ramsay's personal standard for breakfast excellence, relying on strict heat modulation rather than high speed.

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Recipe report: Gordon Ramsay's Slow-Stirred Scrambled Eggs

:) quick
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  (   egg )
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prep       5 min
cook       6 min
total      11 min
servings   2
protein    18 g
pantry     90/100

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Ingredients

4 fresh cold eggs
30g high-quality cold unsalted butter (cut into cubes)
1 tbsp cold crème fraîche (or sour cream)
1 bunch of fresh chives, finely chopped
1 slice of thick artisan sourdough bread
1/2 tsp flaky sea salt
Freshly cracked black pepper to taste

Steps

Crack 4 cold eggs directly into a cold, heavy-bottomed saucepan. Add half of the cubed cold butter. Do not season yet.
Place the saucepan over high heat. Stir continuously with a rubber spatula, scraping the bottom and sides to prevent sticking.
After 30 seconds, pull the pan off the heat entirely while continuing to stir. Let the residual pan heat cook the eggs for 30 seconds.
Return to high heat for 30 seconds, then pull off heat for 30 seconds. Repeat this on-and-off sequence 3-4 times.
Pop the sourdough bread into a toaster to brown while cooking the eggs.
Just before the eggs set completely (while still custard-like and soft), fold in the cold crème fraîche to drop the pan temperature and stop cooking.
Remove from heat, season with salt and black pepper, fold in the chopped fresh chives, and serve immediately piled high on hot buttered sourdough toast.