Scrambled Eggs - Gordon Ramsay and American Style 

Scrambled eggs - Gordon Ramsay and American Style! Both these recipe make soft, creamy and fluffy scrambled eggs but one has large curds and the other has small curds. Read on to learn about both methods!

If you like your eggs spicy, why not try Chilli Scrambled Eggs, The BEST Masala Omelette, Menemen with Feta - Turkish Scrambled Eggs or Egg Bhurji Recipe. Or for a cheesy version, try Scrambled Eggs with Cheese.

Scrambled eggs - Gordon Ramsay and American Style

How people like their scrambled eggs is very much down to personal taste.

I like soft, rich, fluffy, tender scrambled eggs with small curds and some chives scattered over the top.

Scrambled Eggs make for a super easy, delicious breakfast that is ready to eat in 5 minutes. I generally always start my mornings with eggs.

I struggle to have anything cold in the morning so there is always an Egg of come sort in the morning on our breakfast table. 

Scrambled eggs can be made with just eggs and seasoning and then cooked in a pan with some fat - butter or oil.

However eggs are super adaptable and there are many additions that can be added such as milk, cream, sour cream, creme fraiche, cheese.

Are Scrambled Eggs Healthy?

Yes scrambled eggs are healthy. Both the recipes below are healthy. You can omit the milk/creme fraiche to lower the calories or use less butter/oil. 

Scrambled Eggs Recipe Ingredients

You need basic ingredients for this recipe but here are somethings to keep in mind:

Eggs

Use the best you can find. Good organic, free range eggs will work well.  I LOVE St Ewe Eggs and Clarence Court Eggs. They are more flavourful, vibrant and all round delicious. 

Butter or Oil

Either of these work but butter adds more flavour.

Salt and Pepper

To balance and flavour the Eggs.

Chives

Add a mid onion/garlic flavour that can’t be replicated with anything else.

Milk or Creme Fraiche

If you are making American style scrambled eggs, whisk milk into the eggs beforehand.

If using creme fraiche, stir in a little at the end to add creaminess and to stop the eggs from cooking further.

How to make them 

There are 2 main methods I use when making scrambled eggs. One that requires a lot of stirring and one that requires very little stirring.

American

The eggs are whisked in a bowl  with seasoning (sometimes with milk and sometimes without) and added to a hot pan over low heat with melted/hot fat.

They are then left undisturbed till they begin to coagulate, and set at the edges.

The heat is turned down and the eggs are scooped towards the middle of the pan as they set, to create large curds.

I use a rubber spatula to swirl and sweep the eggs across the bottom of the pan occasionally as they set.

The eggs are usually slightly undercooked when removed from heat since the eggs will continue to set. The process is 2 - 3 minutes long.

Gordons Eggs (British style)

As you might expect, there is a lot more movement required with Gordon's eggs (these are my favourite scrambled eggs ever and we make them all the time).

In this recipe, we add butter and eggs to a pot and cook over medium high heat. I use medium low heat for ease.

We stir them continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.

After 30 seconds, we take the pan off the heating continue to stir. After about 10 seconds, we place the pot back on the heat and repeat this for 3 minutes.

In the last minute, we season the eggs lightly and stir in 1 tsp of crème fraîche. Then we sprinkle over chives.

Scrambled Eggs Serving Suggestions

Serve on their own.

Serve on toast - your favourite kind.

Served as part of an English breakfast.

Serve as part of a breakfast burrito/tacos.

Add a sprinkling of cheese.

Add some chilli flakes.

Stir in some Feta.

Stir in some veg towards the end.

Tips for making the BEST Scrambled Eggs

Use a nonstick pan

I would highly recommend a non stick pan. It makes life a lot easier. 

Use a silicone spatula

The flexibility of a rubber spatula helps to stir and sweep the eggs gently.

Medium low Heat

I use medium low heat for both types of scrambled eggs.

Gordon suggests using high heat to make his version of eggs.

I use a medium low heat because whilst high heat is ok to begin with, I find that the more that the eggs set, the more I need to keep moving them back and forth (Every day I’m shuffling.. sorry), from the stove  and off which might be entertaining to watch but it is difficult to manage when also making toast etc.  

Stir, swirl and Sweep

I like super creamy, fluffy scrambled eggs with wither large curds or small.

In order to get the texture correct, I use a rubber spatula to swirl the eggs and gently sweep to create large curds or stir more rapidly when wanting smaller curds.

Stop cooking when they look set

Eggs continue to cook off the heat. They should look slightly runny in places and set in other places.

Remove the pan from the heat and leave for a few seconds before emptying onto a plate/toast.

More Breakfast Egg Recipes:

Spinach and Eggs

Turkish poached eggs in yogurt - Cilbir

Braised Eggs and Butterbean Shakshuka

Egg, Mushroom, Potato and Spinach Hash

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