Testing Gordon Ramsay’s scrambled egg recipe


Katie Silver, Senior, Ladue Horton Watkins High School

I tried what can only be described as the most stressful scrambled eggs recipe of all time: Gordon Ramsay’s scrambled eggs. As I watched his tutorial on how to cook them: on the stove, off the stove, back once again, I could only think of one thing… is it worth all of the effort? It was.

With a consistency that was none-too-like the typical scrambled eggs found in an American breakfast, the recipe didn’t just call for your typical ingredients, like eggs, milk, salt and pepper. Instead, a trip to the store was absolutely needed for a container of crème fraîche and another not-as-far trip was needed to my backyard for a handful of chives.

Despite the strangeness to me, I found that the consistency of the eggs wasn’t as obscure as I expected, nor was the idea of it a “Gordon Original.” Instead, it appeared to be the French method with a “creamy” instead of “clumpy” approach.

In all honesty, I probably overcooked the eggs in what I’m sure Ramsay would call something of a “complete blasphemy” with probably a few other non-too-kind words. Despite this, they were delicious, and even transformed into what my mom called, “Probably the best eggs I’ve ever had.”

The recipe is as follows:


Bread of choosing

3 eggs

½ tbsp. butter (Although if this confuses you it’s around 7 grams or half a tbsp.)

½ tsp. crème fraîche

Salt and pepper to taste

As many chives on top as desired (I recommend a lot)


1. Put bread in the toaster and start to cook eggs while toast is toasting..

2. Cut chives and place them off to the side.

3. The egg process typically takes around 3 minutes on a high heat, and has to be done quickly. First, take a deep saucepan and turn your stove onto a high heat. Crack all of your eggs directly into the pan, and place knobs of butter in, making sure to stir continuously. Stir for 30 seconds while on the heat, and then take it off, making sure to stir continuously even when it is off the heat.

4. Continue this off-and-on process until your eggs seem to thicken a little bit. You don’t want them to thicken too much though, as the end result is creamy, not in chunks.

5. Once slightly thicker, stir in the crème fraîche. When it reaches your desired consistency, season to taste with salt and pepper and plate on top of toast with your cut up chives.

Ta da! You’ve now made Gordon Ramsay’s scrambled eggs. Hopefully he wouldn’t call any of us “buffoons” for the attempt.