Perfect Scrambled Eggs


This week I was on a mission to learn how to make the perfect scrambled eggs. Yes… this is what I do for fun in my free time, I know it’s disturbing. But the good news is I’m the weirdo who went 12 eggs deep to find you the perfect method of making creamy french style eggs and now you won’t have to!
I read one method from the book Salt Fat Acid Heat (this is one of my all-time favorite cookbooks if you want to learn how to cook and I mean really understand the chemistry behind cooking this is the book for you) but as much as I wanted them to teach me what’s what in the scrambled egg department they did not turn out to be my Sensei when it comes to French-style scrambled eggs. Desperately wanting to prove myself wrong, I tried their version two times. To be honest, I was not keen on the texture and the eggs themselves. They had way too much butter (and if I’m saying they had to much butter you know it must be true) I tried a few others off the internet claiming to be the best.
But the winner was none other than Gordon Ramsay, I was shocked! The man is always talking about eggs like they are gold… well now I know why. His technique for making eggs is like no other, really! They are creamy rich and you don’t want the heaping pile on your plate to ever end.
How to cook eggs like Chef Ramsay

Perfect Scrambled Eggs
Equipment
- small stainless steel sauce pan
- rubber spatula
- toaster or an oven
Ingredients
- 4 eggs I recommend pasture raised
- 3 tbsp butter I recommend Kerry Gold
- 1 tbsp creme fraiche you can use sour cream (just don't tell Chef I said so)
- salt to taste
- chives
- ciabatta bread if eating on toast see notes for details
Instructions
- In a cold saucepan in 3 eggs and add 3 tbs butter
- Turn burner on high heat. Place pan on heat, using a rubber spatula stir constantly for 30 seconds.
- Take off the heat and stir for another 30 seconds.
- Return to heat for 30 seconds, still stirring constantly.
- Repeat for a total of 3 minutes of cook time.
- Add the creme fraiche and cook for one more minute.
- Plate immediately and top with chopped chives
Notes
