Gordon Ramsay Scrambled Eggs Recipe

Gordon Ramsay Scrambled Eggs Recipe

This easy and creamy scrambled eggs recipe is perfect for a quick, delicious breakfast. With just a few simple ingredients like eggs, butter, and a pinch of salt, you can enjoy soft, custardy eggs on hot, buttered toast. It’s a versatile dish, and you can adjust the seasoning to your taste for a truly satisfying meal!

Ingredients Needed:

  • 4 eggs
  • 30ml milk
  • 1/4 tsp salt
  • 2 grinds black pepper
  • 15g butter (or margarine or oil)

For serving:

  • 4 slices bread, toasted & slathered with butter

How To Make Scrambled Eggs Recipe?

  1. Whisk the Eggs: In a bowl, whisk together 4 eggs, 2 tbsp (30ml) milk, 1/4 tsp (1.5g) salt, and 2 grinds of black pepper until fully combined.
  2. Melt the Butter: Heat 15g (1 tbsp) butter in a non-stick skillet (about 25cm / 10 inches) or a well-seasoned cast iron pan over medium heat.
  3. Cook the Eggs: Once the butter has melted, pour the egg mixture into the pan. Wait about 5 seconds, then start gently pushing the eggs around the pan with a rubber spatula in long strokes to allow the raw egg to cook. After 30 seconds, incorporate a folding motion to help cook the eggs evenly.
  4. Finish Cooking: Continue cooking for about 60 seconds until the eggs form soft, custardy folds and no raw egg remains on the edges. Remove from heat when still slightly undercooked for a creamy texture.
  5. Final Folding: Gently fold the eggs for an additional 10 seconds to finish cooking with the residual heat from the pan.
  6. Serve: Slide the scrambled eggs onto hot, toasted, buttered bread. Sprinkle with extra black pepper and garnish with a sprig of curly parsley, if desired. Serve immediately.
Gordon Ramsay Scrambled Eggs Recipe
Gordon Ramsay Scrambled Eggs Recipe

Recipe Tips:

  • Use Fresh Eggs: Fresh eggs make the eggs creamier and fluffier.
  • Control the Heat: Cook on medium heat, not high, to avoid burning the eggs.
  • Don’t Overmix: Mix the eggs gently. Overmixing makes them firm.
  • Take Off the Heat Early: Remove the eggs when they’re still a little undercooked. They’ll finish cooking in the pan.
  • Adjust the Seasoning: Taste the eggs after cooking and add more salt or pepper if needed.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the scrambled eggs cool to room temperature, then place them in an airtight container in the fridge for up to 1 day.
  • Reheat: Reheat the eggs gently in a pan on low heat. Stir often to keep them soft, and add butter if needed.

Nutrition Facts:

  • Calories: 154 kcal
  • Total Fat: 16.2 g
  • Saturated Fat: 6.2 g
  • Cholesterol: 373 mg
  • Sodium: 142 mg
  • Potassium: 126 mg
  • Total Carbohydrate: 2.1 g
  • Dietary Fiber: 0 g
  • Sugars: 1.6 g
  • Protein: 13.8 g

Gordon Ramsay Scrambled Eggs Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: minutesTotal time: 10 minutesServings:1 servingsCalories:154 kcal Best Season:Suitable throughout the year

Description

This easy and creamy scrambled eggs recipe is perfect for a quick, delicious breakfast. With just a few simple ingredients like eggs, butter, and a pinch of salt, you can enjoy soft, custardy eggs on hot, buttered toast. It’s a versatile dish, and you can adjust the seasoning to your taste for a truly satisfying meal!

Ingredients

  • For serving:

Instructions

  1. Whisk the Eggs: In a bowl, whisk together 4 eggs, 2 tbsp (30ml) milk, 1/4 tsp (1.5g) salt, and 2 grinds of black pepper until fully combined.
  2. Melt the Butter: Heat 15g (1 tbsp) butter in a non-stick skillet (about 25cm / 10 inches) or a well-seasoned cast iron pan over medium heat.
  3. Cook the Eggs: Once the butter has melted, pour the egg mixture into the pan. Wait about 5 seconds, then start gently pushing the eggs around the pan with a rubber spatula in long strokes to allow the raw egg to cook. After 30 seconds, incorporate a folding motion to help cook the eggs evenly.
  4. Finish Cooking: Continue cooking for about 60 seconds until the eggs form soft, custardy folds and no raw egg remains on the edges. Remove from heat when still slightly undercooked for a creamy texture.
  5. Final Folding: Gently fold the eggs for an additional 10 seconds to finish cooking with the residual heat from the pan.
  6. Serve: Slide the scrambled eggs onto hot, toasted, buttered bread. Sprinkle with extra black pepper and garnish with a sprig of curly parsley, if desired. Serve immediately.

Notes

  • Use Fresh Eggs: Fresh eggs make the eggs creamier and fluffier.
  • Control the Heat: Cook on medium heat, not high, to avoid burning the eggs.
  • Don’t Overmix: Mix the eggs gently. Overmixing makes them firm.
  • Take Off the Heat Early: Remove the eggs when they’re still a little undercooked. They’ll finish cooking in the pan.
  • Adjust the Seasoning: Taste the eggs after cooking and add more salt or pepper if needed.
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