Gordon Ramsay's Creamy Scrambled Eggs Recipe - TheFoodXP (2024)

FAQs

Should you put milk or cream in scrambled eggs? ›

Don't add milk or cream.

It changes both the taste and the texture of the eggs. The extra liquid will leave you with runny watery scrambled eggs (NOT creamy), which may even cause you to overcook them, which then would make them rubbery. (Ick!) Plus, the milk dilutes the creaminess of this dish.

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

Stirring in cream immediately lowers the temperature of the eggs, so you can plate them without overcooking. While cream gives the eggs a sweet richness, you can also finish them with other cool ingredients.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they're still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes.

Chef Ramsay's scrambled egg recipe proves that technique matters in even the most basic recipes. His method of slowly cooking the eggs over intervals of high heat gave the eggs a supremely fluffy texture, and the butter combined with the dollop of creme fraiche gave them the perfect amount of indulgent creaminess.

The first thing Ramsay adds to his eggs is a cool dollop of crème fraîche to stop the cooking process.

Ramsay's scrambled-egg recipe is well-known and loved by many. Luckily, it also calls for a short list of ingredients: eggs, salt, pepper, butter, chives, and crème fraîche, a thick soured cream that can add a buttery flavor to food.

What does Dolly Parton put in her scrambled eggs? ›

Dolly Parton told Insider that she makes her husband a Southern breakfast every weekend. Parton said she always adds some ice water to her pan of scrambled eggs.

Our fave country crooner has revealed that she has an easy hack for getting her scrambled eggs to fluff up to perfection, and it's something everyone can try out at home. In an interview with Insider, Dolly let slip that she uses a couple of drops of ice cold water while her eggs are cooking to get them just right.

One secret ingredient to make scrambled eggs extra fluffy is adding a small amount of milk or cream to the beaten eggs before cooking. The milk or cream adds moisture and helps create air pockets, resulting in a lighter and fluffier texture.

Rather than cook scrambled eggs slowly over low heat, Chef Ramsay cooks his eggs over medium heat, pulling the pan off the heat as soon as the curds start to thicken, and allowing the eggs to continue to cook off the heat source for 20 seconds before returning to medium heat for 90 seconds.

Applying too much heat

A lot of people crank the heat and cook quickly, which produces dry, stiff eggs. Syhabout suggests going low and slow instead, with the burner kept somewhere between low and medium. A good way to test for temperature is to put pad of butter in a cold pan on the burner.