Creamy Scrambled Eggs
These creamy scrambled eggs use Gordon Ramsay's signature low-heat method with cold butter and a touch of mayonnaise to achieve a silky, velvety texture that outperforms standard scrambling techniques.
-0:00
These creamy scrambled eggs use Gordon Ramsay's signature low-heat method with cold butter and a touch of mayonnaise to achieve a silky, velvety texture that outperforms standard scrambling techniques.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Crack the eggs directly into a cold, non-stick saucepan. Add the cold butter.
Place the pan over medium heat and begin stirring continuously with a rubber or wooden spatula, breaking up the yolks as you go.
After about 30 seconds on the heat, remove the pan from the heat and continue to stir for about 10 seconds. This prevents the eggs from overcooking.
Repeat this process of cooking on the heat for 30 seconds and stirring off the heat for 10 seconds, about 3-4 times, until the eggs are creamy and have thickened but are still soft.
Take the pan off the heat for the final time and stir in the mayonnaise to stop the cooking process and add extra creaminess.
Season with salt and freshly ground black pepper to taste. Stir one last time.
Serve immediately, optionally over toast and garnished with chives.
Best eaten immediately. Leftover scrambled eggs can be refrigerated up to 2 days and reheated gently in a low-heat pan with a splash of cream, though texture will not match fresh preparation.
Mayonnaise contains emulsifiers that create a creamier, more luxurious texture while preventing the eggs from overcooking and becoming rubbery.
Scrambled eggs are best served immediately after cooking. However, you can prep ingredients in advance and cook them fresh when ready.
Use low to medium-low heat throughout cooking. This slow method prevents the eggs from setting too quickly and ensures a creamy consistency.
Remove from heat when the eggs still look slightly underdone and glossy—residual heat will continue cooking them to a creamy finish.
Yes, use 4 eggs per 2 servings and increase butter and mayonnaise proportionally, though cooking time may increase slightly with larger batches.
Borscht Recipe - Easy 40-minute Russian Beet Soup
40 min
Banana Cold Foam
10 min
Roast Chicken with Creamy Leek and Bacon Sauce
85 min
Greek Potato Salad
45 min
Ground Beef and Vegetable Skillet
30 min
Best Fondant Potatoes Recipe (Melting Potatoes)
35 min
Caputo Gluten Free Sourdough Bread
305 min
No Bake Tres Leches Parfait | Sweets & Desserts
90 min
