Perfect Scrambled Eggs

Gordon Ramsay’s famously creamy, soft-curd scrambled eggs cooked slowly off and on the heat with a finish of crème fraîche.

Ingredients

• 6 large eggs, cold
• 1 tablespoon unsalted butter
• 1 tablespoon crème fraîche (or sour cream)
• 1 tablespoon chives, finely chopped
• Sea salt and freshly ground black pepper
• Buttered toast, to serve

Directions

1. Crack the eggs into a cold saucepan (do not season yet) and add the butter.
2. Place over medium heat and stir continuously with a spatula, scraping the bottom and sides as the curds begin to form.
3. Every 30 seconds, lift the pan off the heat for about 10 seconds, keep stirring, then return it to the heat. Repeat to keep the curds soft and small.
4. When the eggs are almost set but still glossy and loose, remove from the heat (they will continue cooking). Stir in the crème fraîche to stop the cooking and keep them creamy.
5. Season with salt and pepper and fold in the chives. Spoon immediately over hot buttered toast and serve at once.

Notes

Based on Gordon Ramsay’s signature scrambled eggs technique.