Gordon Ramsay Scrambled Eggs
- 6 eggs
- 15 g butter
- 1 tsp crème fraîche
- some chives
- 1 rubber spatula
Crack 6 cold eggs into a deep saucepan.
Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.
Put the pan on high heat.
Stir continuously with a rubber spatula
After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche.
Plate and garnish with chopped chives.