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Creamy scrambled eggs on sourdough toast on white plate

Viral Scrambled Eggs (Gordon Ramsay Style)

Ultra-creamy scrambled eggs made with the on-and-off-heat technique, finished with crème fraîche and chives on sourdough toast.
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Ingredients Method Notes

Ingredients
  

  • - 6 large eggs
  • - 2 tablespoons butter cold and cubed
  • - 1 tablespoon crème fraîche or sour cream
  • - 1 tablespoon fresh chives finely chopped
  • - 2 slices sourdough bread toasted
  • - Flaky salt and cracked black pepper to taste

Method
 

  1. **Crack.** Add eggs and cold cubed butter into a cold saucepan. Do not whisk first. Place over medium heat.
  2. **Stir.** Stir immediately with a spatula, breaking yolks. After 30 seconds on heat, pull pan off the burner.
  3. **Alternate.** Move pan on and off heat every 15 to 20 seconds, stirring constantly. Total cook time is about 3 minutes.
  4. **Finish.** When eggs are still slightly underdone, pull off heat. Stir in crème fraîche. Season with salt and pepper.
  5. **Serve.** Pile onto toasted sourdough. Top with chives and cracked pepper.

Notes

- Start with a cold pan. This is the key to creamy curds.
- Never stop stirring. Constant movement creates the small, soft texture.
- Pull eggs off heat while they still look wet. They keep cooking on the plate.