Gordon Ramsay’s Scrambled Eggs

Ramsay states that six eggs are required, in addition to butter, chives, crème fraîche, and spice. He initiates the process by placing six eggs in a saucepan with butter, whisking them for 60 seconds over heat before, importantly, removing them from the burner for 30 seconds.

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Ingredients:

• 6 cold eggs

• 15g butter

• Salt and pepper

• Chives

• Creme fraiche

Method:

1. Crack six cold eggs into a deep saucepan.

2. Add the butter to the pan.

3. Put the pan on high heat.

4. Stir the eggs and butter continuously with a rubber spatula – don’t whisk – making sure to scrape the bottom of the pan.

5. After 30 seconds, take the pan off the heat but keep stirring.

6. After about 10 seconds, put back on the heat – repeat for three minutes.

7. In the final minute, season the eggs lightly.

8. For extra creamy texture, stir in one tsp of crème fraîche.

9. Plate and garnish with chopped chives, then enjoy.