Gordon Ramsay’s Scrambled Egg Tip: Add Cold, Creamy ‘This’ at the End
Creatrip Team
a month ago
If your scrambled eggs often turn dry, world-renowned chef Gordon Ramsay says heat control matters—but one simple trick makes the biggest difference: fold in cold crème fraîche (a rich European-style sour cream) at the end. Cook eggs slowly over low heat, stirring like risotto, briefly removing the pan from the heat as they thicken. After taking the pan off the stove, stir in a spoonful of chilled crème fraîche to halt carryover cooking and add silky creaminess. If you don’t have crème fraîche, other cold, high-fat, heat-stable options—Greek yogurt, sour cream, or softened cream cheese—work well. Finish with chopped scallions or parsley and serve on toast or even over hot rice with a splash of soy sauce for a Korean twist.
