Ingredients (Serves 2)

Large eggs

6

Unsalted butter

4 tbsp (yes, really)

Double cream (or heavy cream)

2 tbsp

Fresh chives, finely chopped

1 tbsp

Salt and freshly ground black pepper

To taste

Optional: Cracked black pepper, truffle oil, or grated Parmesan

For extra luxury


✅ Pro Tip: Use the freshest eggs you can find — they taste richer and cook more evenly.


🔥 Step-by-Step: How to Make Them Like Gordon

Step 1: Prep Your Pan

Use a non-stick skillet or sauté pan

Crack the eggs into a large bowl

Add cream, a pinch of salt, and a few grinds of pepper

Whisk gently — just enough to blend (don’t whip air in)

Step 2: Cook Low and Slow

Place the pan over low heat

Add 2 tablespoons of butter and let it melt slowly

Pour in the egg mixture

Now comes the magic:


Stir constantly with a rubber spatula, folding the eggs from the edges into the center. 


Don’t stop.

Don’t rush.

Just stir.


Step 3: Add More Butter (Yes, Really)

After 1–2 minutes, when the eggs start to thicken, add the remaining 2 tablespoons of butter, a little at a time

Keep stirring — the butter melts into the eggs, making them incredibly rich and creamy

This is the Ramsay secret:


Butter isn’t just for flavor — it’s the texture transformer. 


Step 4: Remove Before They’re “Done”

After 3–5 minutes, the eggs will look soft, glossy, and slightly underdone

Take them off the heat — they’ll continue to cook from residual heat

They should look like warm custard, not dry curds.


Step 5: Finish and Serve

Stir in chopped chives

Taste and adjust seasoning

Serve immediately on warm plates

Optional upgrades:


A drizzle of truffle oil

A sprinkle of Parmesan

Toasted sourdough or crusty bread on the side

No ketchup.

No toast dunking.

Just pure, luxurious egg.


🧑‍🍳 Pro Tips for Perfect Ramsay-Style Eggs

Use low heat

Prevents scrambling and browning

Stir constantly

Creates small, creamy curds

Add butter at the end

Boosts silkiness without breaking the eggs

Don’t overcook

They firm up off the heat

Serve immediately

Texture is best when fresh


Also, never use a fork — a silicone spatula gives you better control.


🍽️ Final Thoughts: Sometimes the Best Cooking Isn’t Fast — It’s Slow

We treat scrambled eggs like a 2-minute meal.

Whisk. Cook. Eat.


But Gordon Ramsay reminds us:


The simplest dishes deserve the most care. 


This version takes 5 minutes longer than your usual scramble.


But it tastes like 500% more.


So next time you’re making breakfast — even in your pajamas — don’t rush.


Turn down the heat.

Grab the butter.

Stir like you mean it.


Because sometimes, the difference between “just eggs” and “oh my god, these eggs”…


Isn’t in the ingredients.


It’s in the stir.


And once you try this?


You’ll never scramble the same way again.