Scrambled Eggs Gordon Ramsay Style

Here is a “shot-by-shot” breakdown of my video of the Gordon Ramsay style eggs that I cooked a few weeks ago.

Gordon Ramsay Style Eggs

I start with eggs – I like free range, farm fresh eggs bought from a farmer. I refuse to pay the silly price that grocery stores demand for free range, farm fresh eggs so I cut the grocery store out of the action and buy from a farmer. Easy to do on my way up to my cabin. Not as easy in the city.

Gordon Ramsay Style Eggs

First, I use a good quality non-stick frying pan. Sure I love my cast iron frying pans but for doing eggs, I like a very good quality non-stick for doing eggs.

I get the pan hot on a medium heat and melt a dollop of butter in that pan.

Gordon Ramsay Style Eggs

Once the butter is melted, I crack the eggs into that pan. When doing scrambled eggs, for two people, I use three eggs, four people, I use four eggs.

Gordon Ramsay Style Eggs

Get the eggs stirred up. Let them cook a bit. And THEN lift the pan of cooking eggs off the heat and keep stirring. I lift the pan off the heat until I hear the sizzling slow to a stop.

After a short while (30 seconds-ish) I put the pan back on the heat.

Gordon Ramsay Style Eggs

Then, I add a dollop of sour cream. Sure, Gordon Ramsay uses crème fraîche . I’ve actually never known anyone who has crème fraîche  in their home kitchen. So I use sour cream. In the picture above I have a heavily loaded teaspoon of sour cream in place of crème fraîche.

Gordon Ramsay Style Eggs

I get the eggs and sour cream mixed together and get it cooking again.

Gordon Ramsay Style Eggs

I typically lift the pan off the heat once more to slow the cooking before I let the cooking complete. The drier you want the eggs to be, the longer you need to let them cook. I prefer creamier scrambled eggs.

That’s basically it. Scrambled eggs Gordon Ramsay style.

 

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