A great, easier summer recipe from Gordon Ramsay is his Scrambled Eggs with Smoked Salmon and Chives – simple, fast, and perfect for brunch or a light summer meal.
Gordon Ramsay’s scrambled eggs are iconic – not just because of how they taste, but because of how they’re made. If you love scrambled eggs in the morning, you're in for a treat.
Unlike the quick-and-dry diner-style scrambled egg you might be used to, this method delivers a luxuriously creamy texture that’s more custard than curds.
Gordon Ramsay's Scrambled Eggs with Smoked Salmon and Chives
Gordon Ramsay cooks this egg recipe for Christmas, but I actually think it is the perfect summer lunch recipe – or breakfast if you are an early bird.
Ingredients
- (Serves 2):
- 6 large eggs
- 1 tablespoon unsalted butter (plus more for toast, if desired)
- Salt and freshly ground black pepper, to taste
- 2 slices smoked salmon
- 1 tablespoon chopped fresh chives
- 1 teaspoon crème fraîche (optional)
- 2 slices bread, toasted (optional)
Method
- 1. Start in a cold pan:
- Crack the eggs directly into a cold nonstick saucepan. Add the butter. (Gordon Ramsay uses the HexClad Hybrid Fry Pan)
- 2. Cook low and slow:
- Place the pan over medium heat. Use a rubber spatula to stir the eggs continuously, scraping the bottom of the pan as you go. (I recommend the OXO Good Grips spatula from Amazon). As they begin to thicken, remove the pan from the heat, continue stirring for a few seconds, then return it to the heat.
- Alternate on and off the heat to keep the texture soft and creamy.
- 3. Finish and season:
- When the eggs are just set but still creamy and slightly runny, take the pan off the heat for good. Stir in salt, pepper, and chopped chives. If using, fold in the crème fraîche for extra richness. Tip: Avoid salting the eggs at the beginning – it can make them watery.
- 4. Serve:
- Spoon the eggs onto warm toast, if desired, and top with smoked salmon.
- Garnish with more chives to taste.
To ensure your eggs remain as perfect as Gordon's, keep stirring them. Instead of letting the eggs sit and firm up, he stirs them constantly with a spatula. This ensures even cooking and keeps them velvety.
Another tip straight from the celebrity chef is to keep the pan moving. By moving the pan on and off the heat, you control the temperature manually, which prevents overcooking and creates that signature silky consistency.
The final tip I swear by. Use plenty of butter instead of milk. Butter isn’t just for flavor – it acts as a rich emulsifier, helping the eggs stay smooth and moist.
