It’s a two-for-one clip—proof that celebri-chef Gordon Ramsey isn’t just a TV-addled scream machine, and a four-minute demonstration of how to make rich, fluffy scrambled eggs on a non-rushed morning.
Ramsay points out two bits of egg-cooking kitchen science worth noting:
- Don’t salt or whisk the eggs before they get into your pan.
- Give them a break from the heat once they get going, so they can combine and avoid drying out.
Whether or not you use Ramsay suggested additions of butter and crème fraîche to create a richer, smoother egg to drop onto oil-drizzled sourdough, his egg technique is worth a quick study. The star of Hell’s Kitchen (both the instructional British and vein-bulging U.S. versions) says he tests out every fresh-faced chef in his kitchens by having them make scrambled eggs, and we tend to believe him.