Gordon Ramsay's Secret Ingredient That Takes Scrambled Eggs to New Heights

This clever, straightforward technique ensures they never turn out mushy or overdone each time.

I'll be honest; one of my favorite quick meals when I'm short on time is scrambled eggs And it’s not limited to just breakfast. This meal comes together swiftly, provides great satisfaction, and allows for plenty of customization. Scramble your eggs with some salt and pepper, or spice things up with a splash of soy sauce and a hint of MSG instead! To enhance the scramble, mix in some baby portobellos or spinach.

However, what I find challenging isn’t the taste of scrambled eggs but achieving the right texture. My vision is of smooth, creamy scrambled eggs because nobody enjoys them when they turn out dry and tough—imagine biting into something akin to dry tofu. As Gordon Ramsay puts it, on a YouTube video "The key aspect of preparing perfect scrambled eggs is to prevent them from cooking too much," he would concur.

Nowadays, when I'm looking for some great cooking hacks, I often think to myself, "What would Gordon Ramsay do?" My kid really loves watching 'MasterChef Junior,' so we frequently discuss him around the house. Definitely, this famous cook should know how to make super smooth scrambled eggs, and sure enough, he has just the technique you'd expect!

A extensive exploration of the Internet exposed Ramsay’s simple, though somewhat gourmet, single-ingredient enhancement for achieving velvety, flawlessly prepared scrambled eggs: Add crème fraîche.

What Is Crème Fraîche?

Crème fraîche is a French essential, commonly known as European sour cream. I have spotted it at my nearby Fred Meyer, Costco, and even some Asian supermarkets.

Crème fraîche has a high fat content and offers a slightly nutty and tart taste. Due to its elevated fat levels, it doesn’t curdle when exposed to heat, which makes it an adaptable component for enhancing the richness and creaminess of different recipes such as scrambled eggs.

How to Prepare Gordon Ramsay’s Scrambled Eggs

This is how Gordon prepares his dish: He fries eggs with butter in a saucepan, constantly mixing the ingredients using a versatile spatula, much like preparing a risotto. "Handle it just as you would a risotto. Don’t cease stirring."

He continuously stirs, takes the saucepan off the heat, continues stirring, puts it back on the heat, and repeats these steps until the eggs reach a thick consistency. Finally, he takes the saucepan away from the heat and swiftly adds a piece of chilled crème fraîche to stop the cooking process and enhance the texture with additional smoothness and richness.

The outcome is silky, smooth scrambled eggs. The leftover warmth from the saucepan will keep the eggs at serving temperature without overcooking them.

What Should You Do If You Don’t Have Crème Fraiche?

If you can't get your hands on crème fraîche, don't worry. You can substitute it with Greek yogurt or sour cream instead. Softened cream cheese will also do the trick since the main idea is incorporating something cold, creamy, and rich that won't split when heated.

Lastly, sprinkle some chopped chives or scallions just before serving to enhance the taste and add a vibrant touch. My preferred method to savor these flawlessly prepared scrambled eggs is atop milk bread toast or alongside steamed white rice topped with a bit of chili crisp. Delicious!

Read the initial article on Simply Recipes .