Gordon Ramsay’s ‘secret’ to perfect scrambled eggs – and essential pan rule

There’s nothing like starting your day with some delicious scrambled egg – it’s nutritious, filling and delicious.

The breakfast statple tastes delightful alone or with accompaniments such as bacon, sausages, mushrooms, or tomatoes. But sometimes they can come out of the pan too sloppy or rubbery. If there is anyone to trust when it comes to cooking it’s Gordon Ramsay and he has come up with the “perfect” scrambled eggs recipe.

“The secret here is the working, when you go on and off the heat and stopping the eggs from over cooking,” the celebrity chef and father-of-six said, showing how he controls the heat by removing the pan from the heat at certain stages. This helps you achieve the perfect consistency.

Sharing his recipe with pan brand HexClad Cookware, Gordon said: “The secret of any good scrambled egg is stopping the eggs from overcooking. We never whisk our eggs before we cook them as it turns the whole thing grainy.”

To replicate his go-to method, Gordon says you need six cold eggs, 15 grams of butter, salt and pepper, chives, and crème fraîche.

The chef puts six eggs into a saucepan before adding butter. He then gets a spatula at the ready and instructs people to “start stirring” the eggs. The most important part is to keep stirring the mixture for 60 seconds on the heat, before taking it off the hob for 30 seconds.

Gordon serves his scrambled eggs on white bread with a side of mushrooms and tomatoes
Gordon serves his scrambled eggs on white bread with a side of mushrooms and tomatoes ( Image: HexClad Cookware)
Gordon said you should “clean down the side of the pan” with the spatula, and he said the secret is to “fold everything” together, putting the eggs on and off the heat and folding them.