Gordon Ramsay’s Scrambled Egg Recipe

Do you guys remember when McDonald’s used to have scrambled eggs for breakfast? They’d come in one of those flip top styrofoam containers and the eggs would be rubbery and usually cold. When I was a kid, strange as this may sound, those eggs were my breakfast of choice on the rare occasion we had McDonald’s for breakfast.

The eggs weren’t good, and I know that now, but to my young, undiscerning palate, they were eggs and eggs equalled deliciousness. I still love eggs, but scrambling wasn’t a preferred method until Mike made me scrambled eggs one day.

He came across a video of Gordon Ramsay making eggs and he gave it a go. The result was creamy, rich and delicate. Ramsay’s egg cooking method is on the heat, off the heat, on the heat, off the heat. Eggs can overcook in an instant, so constantly moving the eggs around and moving them on and off the heat ensures that the eggs won’t turn rubbery.

I know everyone has their own way of making scrambled eggs and I’m pretty sure by now you’ve found your way of cooking your perfect scrambled eggs, but give this a try, you might surprise yourself!

Gordon Ramsay’s Scrambled Egg Recipe adapted from Lifehacker

3 eggs
1.5 tablespoons of butter, cut into small pieces
sea salt and fresh ground pepper
thinly sliced green onion
2 slices of bread

Break the eggs into a cold saucepan and place on medium low heat. Add the butter and stir. Stir constantly, like making a risotto. As the eggs start to set a bit, remove the pan from the heat and keep stirring. Keep moving the eggs between the heat and off the heat until the eggs almost hold their shape. They eggs will be quite tender. Toast the bread. When the eggs are done, season, stir in the green onions and put on top of the toast and enjoy immediately.

12 Comments add yours

  1. My boyfriend was also the first one to make eggs like this for me! He referred to it as french-style scrambled eggs and they are sooooo good.

  2. My boyfriend makes these for me all the time, he says it’s the only way he’ll make scrambled eggs from now on!

  3. Oh yes, I have seen that video of GR and I felt so tired after watching him work those eggs. Haha! But your scrambled eggs look lovely and I should really give this a go. ;)

  4. McD’s no longer has scrambled eggs for breakfast?!

    Their Big Breakfast was always a special treat growing up. Although these days I treat the Big Breakfast the same way I do old cartoon shows: avoid them as to not ruin the nostalgic magic.

  5. Michel Roux has a recipe like this in his Eggs book… it all depends on what you like in your eggs really.. but when you cook it this way.. the curds form and make a light and fluffy tasting egg.. its a bit more work, but its well worth it instead of eating the silly putty kind that we had growing up :)

  6. I don’t really eat eggs often but I’d totally eat these! I’m definitely going to try this method.

  7. i kinda feel like if you put that much butter in your eggs it doesn’t matter how you cook them. They cant help but turn out tastier than usual. Is the technique making a difference here?

    I haven’t made “regular” scrambled eggs with butter, so I can’t really answer this question. But I will say that the texture of these eggs is different from other scrambled eggs I’ve eaten.

    steph on August 13th, 2010 at 11:43 am
  8. Thanks for this recipe! The eggs were so good! Soft and light and fluffy. Definitely something I never really thought of when I thought of scrambled eggs.

  9. Try finishing the eggs with some freshly grated pecorino and a drizzle of white truffle oil. Will change your life

  10. Just so no one worries McDonalds does still have scambled eggs. At least in New Mexico they do. Going to try this method though. Sounds delicious.

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