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.