I’ve never been a fan of eggs and have gone to great lengths to avoid eating them, but after trying Gordon Ramsey’s scrambled eggs, I’ve finally found a way to enjoy them
For as long as I can remember, eggs have always been a source of disgust for me.
Despite being comfortable using them in baking, the idea of consuming boiled or fried eggs was never appealing to me.
However, this didn’t deter me from trying. As a teen, I experimented with various egg-cooking methods, hoping to find one that would allow me to enjoy them without having to mask their taste with excessive amount of salt and pepper.
When I stopped eating meat at 16, I saw it as an opportunity to go vegan just so I could avoid eggs. But nearly ten years later, due to health issues, I had to reintroduce animal products into my diet and decided to give eggs another shot.
Initially, it was a struggle, especially when I had to turn down a fried egg my boyfriend made for breakfast, claiming it tasted ‘too eggy’. But then we started experimenting with scrambled eggs, which marked the first time I genuinely enjoyed eating eggs.
In October 2024, my boyfriend and I went on a cruise where I tasted the fluffiest scrambled eggs ever. Since then, I’ve been on a quest to replicate those delicious eggs, and with some help from celebrity chef Gordon Ramsay, I finally succeeded.
Gordon Ramsay’s scrambled eggs recipe with one unusual ingredient
My boyfriend stumbled upon a YouTube video where Gordon reveals his secret recipe to making the perfect scrambled eggs. Despite seeming too good to be true, we decided to give it a try and were left astounded.
Gordon begins by cracking six eggs into a pan with a dollop of butter (we opted for 4 eggs as it was just the two of us) before initiating the scrambling process.
The trick here is to alternate between on and off the heat, preventing the eggs from cooking too quickly. Once they start to scramble and you’ve achieved your desired creaminess, the secret ingredient – a spoonful of crème fraiche – is added to the egg mixture.
This not only enhances its creaminess but also prevents overcooking. This is also when you season the eggs with salt and pepper.
We served our eggs on toast and I was convinced from the first bite that this will be my go-to method for cooking eggs from now on.
Although our eggs may appear slightly too runny (I take responsibility for adding a tad too much crème fraiche), they tasted like they were straight out of a five-star breakfast menu.
They were perfectly creamy, well-cooked, and simple enough for us to want to recreate. So, if you’re an egg sceptic like me, these are definitely worth a shot.