Scrambled Eggs is a dish that is deceptively easy. However, what is easy to make is also easy to screw up. There have been countless moments in my life where I have been given terrible, dry scrambled eggs. This is how to make a proper British Scrambled Egg based on Gordon Ramsay’s Recipe. I know there are many ways to make scrambled eggs but this is my favourite way!

Ingredients

• 3 Eggs
• A teaspoon of Crème Fraiche
• Salt
• Pepper
• Butter

Instructions

1. Pour your eggs into a non-stick skillet unbeaten. You do not want to beat your eggs before cooking as you are unnecessarily breaking it down.
2. Insert a generous helping of butter to increase the velvety texture to the eggs.
3. Turn on the heat and start stirring everything up. Eggs are very simple to cook but hard to master as they cook rather quickly. Thus, you’d want to take your pan on and off the heat frequently. When the pan is off heat, due to the low temperature eggs cook at, the egg is still cooking. You wouldn’t want to overcook the egg, making it dry. You also wouldn’t want to undercook it and make it a runny mess. The idea is that you want to cook it until you see some thickness in the egg but you do not want to make it too dry. For a visual reference, you can use the image above.
4. After you deem the egg cooked, turn of the flame and add Crème Fraiche and seasonings. Then, stir and plate it. The reason behind only adding seasonings towards the end of the cooking is because if you add it before cooking, the eggs leave behind a grey watery substance and you’d want to avoid that.
5. Serve the eggs with toast, mushrooms or dried cherry tomatoes. A few flakes of parmesan would also go great on top!