Ramsay begins with six cold eggs cracked into a deep saucepan, followed by three small knobs of butter.
He said it is important to maintain gentle heat and constant motion. Using a rubber spatula, he stirs the mixture continuously while alternating the pan on and off high heat. This process of 30 seconds on, then 10 seconds off is repeated over about three minutes.
“The trick is to bring the gas up high and then start cooking the eggs very gently,” Ramsay said in a cooking demonstration. “Every time I stir, I’m cleaning the bottom of the pan.”
Only once the eggs are just beginning to set does he add a small pinch of salt and pepper to keep the flavour fresh.
Then comes the secret step.
Off the heat, Ramsay stirred in a teaspoon of creme fraiche, a rich and slightly tangy dairy product that cools the eggs slightly and creates a luxuriously creamy consistency.
“Take a teaspoon of crème fraîche,” Ramsay said.
“Nice light, fluffy scrambled eggs, a little bit creamy. The little smidgen of chopped chives, that’s how a master chef perfects scrambled eggs.”
To finish, he garnishes the dish with finely chopped chives, which add a touch of colour and a fresh, onion-like note.
The result is soft, silky scrambled eggs with just the right amount of richness, worlds away from the dry versions many people settle for.
Ramsay’s method, which involves gentle heat, constant attention, and the simple but effective addition of creme fraiche, proves that you don’t need complicated ingredients or techniques to create restaurant-quality scrambled eggs.