The celebrity chef’s recipe promises perfect scrambled eggs every time (Image: Getty)
The iconic chef is known for his impressive skills when it comes to decadent and luxurious meals.
However, every great cook has to master the basics first – luckily, he’s also not shied away from showing budding culinary experts how to tackle these.
For example, the very basic dish of scrambled might seem like a no-brainer when you want a quick breakfast or lunch option.
But by taking a couple of extra steps and adding one surprise like Gordon Ramsay does, you can really elevate this dish and make it taste so much creamier and fluffier.
The simple yet effective method takes just a few minutes to carry out, but you’ll be left with restaurant-quality eggs – and fans say they’ll ‘never’ eat them any differently again.
Gordon Ramsay’s scrambled egg hack makes them ‘perfectly fluffy’ (Image: Getty)
A video which shows Gordon making his eggs has gone viral recently, with hundreds in the comments praising how delicious they look.
And it really couldn’t be simpler to do. All you need is a couple of eggs, which you’ll crack into a cold pan – there’s no need to whisk them up beforehand.
Gordon said: “The secret to any good scrambled eggs is stopping the eggs from overcooking. We never whisk our eggs before we cook them. It turns the whole thing grainy.”
Don’t miss… [UPDATE]
Place the pan on to the stove and add a few knobs of butter before turning on the heat. Then, take a spatula and start stirring.
Gordon added: “The most important part here is breaking up those eggs.”
Once they’ve been cooking for around one minute, take the pan off the heat and continue stirring for 30 seconds, before popping it back on the heat – but turn the gas right down this time.
A few more seconds of stirring and the eggs should be almost done, so take them off the heat once more. Add a spoonful of creme fraiche, which Gordon says will prevent them from overcooking, and fold it in.
Gordon explained that the creme fraiche cools the eggs slightly when there is still heat in the pan, making them ‘light and fluffy’.
He then seasoned with salt and pepper before chopping up some chives and stirring them through the eggs for that ‘nice onion flavour’.
Stirring the eggs again, he added: “Look, they just sit there nicely. There’s no water, the colour is incredible.
“When you make scrambled eggs like this in a stunning non-stick pan, there’s no waste.”