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Gordon Ramsay’s Scrambled Eggs Will Change Your Life

Gordon Ramsay’s Scrambled Eggs Will Change Your Life
Angelo Coppola

In my home, these eggs are lovingly referred to as “Dad Eggs.” I’ve never hidden the fact that I learned this technique from Gordon Ramsay’s popular YouTube video…but I seem to get the credit for them, anyway. And now that I think about it…maybe my family refers to them less lovingly as “Dad, eggs!” A command, not a noun. An order from Amy and the girls, who all love these (except my 9-year old). Such is my lot.

I invite you to try these eggs for yourself, but I must warn you that this is perhaps too quick a path to enlightenment. You will awaken parts of your mind without meditation, without years of philosophical tail-chasing, and without psychotherapy or even psychedelic plants. Be sure that you are ready for this. If not, this may help: Tibetan Book of the Dead.

Your scrambled eggs can be bland, over-cooked, and rubberized, or they can be this:

Now, if you think you can skip the crème fraîche — the good news is that this probably isn’t the first time you’ve been wrong today and nor will it likely be the last, softening the blow.

Pay close attention to the methods and the results in the video. You have to do the same things you see Gordon doing, if you want the same results.

  • Again, do not skip the crème fraîche – this is a fermented dairy product, so some of you may not be able to use this. The only substitute that comes to mind is perhaps coconut creme. I have never tried this, however, and I can’t stand behind it as a recommendation.
  • Don’t stop stirring and do not overheat – the idea here is to create a small curd with your stirring and to cook the eggs slowly, allowing for that creamy, velvety result. So keep stirring and remove from heat as soon as you sense that the eggs are beginning to cook too quickly.
  • Obviously, skip the bread – if you don’t eat gluten and you avoid wheat products including sour dough, you can still get the full effect of this dish. I like my scrambled eggs over potatoes. If you’re still avoiding starch, serve over bacon and enjoy.

And now, on this Saturday morning, this blog post has whet my appetite for some Dad Eggs! First, I have to hop on my bicycle and make a quick trip to Trader Joe’s or Sprouts for the crème fraîche.

Riding with Lucy

As of this writing, nearly 3 million people have already viewed Gordon Ramsay’s instructional scrambled eggs recipe video. Are you one of them? Has this in fact changed everything for you with regards to scrambled eggs? 5 out of 6 people in my house love these eggs…but do 17% of you find them repulsive?


All right, I’ve been to the store and back, and I’ve been to the promised land and back after enjoying one astonishingly delicious plate of eggs.  I thought I’d share the picture with you folks:

Gordon Ramsay Scrambled Egg Recipe

So, why the glass plate on a white plate? We moved to glass plates a while back, because they were a little smaller, and we just prefer using glass for our food.  However, in pictures you really need that white plate for contrast. So this is my compromise.

And, by the way, here’s what Lucy Namaste thought of the ride home from Trader Joe’s. 🙂

Lucy Namaste asleep

  • The wheat bread is poison. Make coconut almond bread instead, and use a wooden spoon instead of a plastic spatula. And don’t forget the BACON.

  • That recipe looks terrific! I didn’t quite catch the name of the herbs he was using, though. I wonder if somebody can list the name of them.

    • Hi, Juan. He used chives, which are similar to a mild green onion.

  • Gaby Mora

    I’ll give this method a go, although I must say 100% of people I’ve cooked eggs for have loved them 🙂 BTW, now that you’ve referenced the Tibetan Book of the Dead I’m an even bigger fan of Latest in Paleo.

    • I fully did not realize I had a scrambled egg problem until I took one bite of these. 🙂 Re: TBotD, it’s always fun to cross pollinate some of my other interests into the Paleo world.

      • Made them the other day (used double cream instead of creme fraiche), they were very close to absolute perfection!

  • Though I’ve never used creme fraiche, I found greek yogurt to be a pretty good alternative.

    • This is the closest alternative I’ve tried. If you get a chance to try some creme fraiche, give it a shot.

  • Try adding a dash of turmeric to your scrambled eggs – makes them look more appealing I think, particularly if the yolks I’ve used were a little pale to start with.

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  • Thank you for recommending this! I’ve been thinking about getting Lucy a seat, because as she gets bigger, I think the front-facing carrier I’m using is getting less comfortable. The kangaroo looks great, as does the iBert.

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  • I make eggs all the time. My wife would not touch my eggs, saying I over cooked them, and made them like rubber. So after your article I gave this recipe a try and I have not cooked them the old way since. I can’t find the crème fraîche but even without that, these eggs are awesome, and I can finally make my wife a breakfast she will eat.

    • Very cool. Before writing the article, I didn’t know crème fraîche was so hard to come by. Lots of people are reporting a close approximation with plain Greek yogurt. I’ve tried it with yogurt and thought it was pretty good, but not quite the same.

      • killkillagain

        Crème fraîche Recipe: 2 cups Heavy Cream

        1-2 Tbsp Buttermilk(or 1/2 cup sour cream)
        1.Mix in non reactive container(some people like to heat the cream and buttermilk to tepid to jump start the process but it’s not necessary).

        2.Leave out (preferably in a warm area) for 12-36 hr
        3.Give a good whisk and refrigerate for at least 4 hr
        4.Serve with almost anything

        Don’t worry about the leaving it out, the good bacteria in the buttermilk will overpower anything bad that tries to form. Thats all creme fraiche is, a cultured cream. It can be heated to a boil without curdling, so try it in soup!

        This is very easy guys, please let everyone know!

    • yoyorobbo

      Not sure if it’s a good paleo substitute or not (just started listening to the podcast (on ep3 now – got a ways to go, eh? – LOL), so feel free to correct me if need be… but, I used a splash of half&half in mine just now, in place of the creme fraiche, as I too did not have any in my fridge (yet). Worked wonderfully, IMO.

      I typically *have* used half&half when I’ve made scrambled eggs in the past, as it adds a little fluffiness to them, or so it seems. But I am totally enlightened by this post and video. I have NEVER in my life made such amazing scrambled eggs as I just did. It must be all about the continuous stirring, and the on-heat/off-heat ritual. I’ll do this from now on, forever and ever, world without end. Thanks so much, Angelo!

      • Haha! Awesome! Isn’t it crazy that with something as simple and as basic as scrambled eggs, there can still be something to learn? How many “unknown unknowns” are we living with every day? Unknown. 🙂

        I hope you try the creme fraiche…it really adds an amazing flavor. Sour cream and Greek Yogurt are probably the closest substitutes. Non-dairy folks are telling me coconut milk works, too. But I can’t bring myself to use anything but cf.

        • yoyorobbo

          Yes, crazy but cool! I just did a quick google/shooping check for CF nearby, but nothing popped up. I bet a certain shop right down the road sells it, though. I’ll have to check.

          One thing that did result from my search was this:

          What do you think?

          Oh, and thanks for such a speedy reply to my first comment. That speaks tons to your dedication to your readers/listeners/subscribers. I’m sure it’s not easy with so much material, but I appreciate it.

          • That’s really cool! I bet it works like a champ, as long as you are using good quality ingredients to begin with. I definitely want to try this. Thanks for the comment!

  • Hi, Roland. Yes. I’ve done as much as a dozen eggs at once. Just beware, you will be stirring for 20 minutes straight. 🙂

  • karameez

    Hey Angelo, I’ve now made ‘dad eggs’ several times and they’re already immensely popular in our home. Just one thing… the pot is so hard to clean properly after breakfast! My mom recommended I boil water in it afterwards, which did help, but still it’s quite a bit of work. The remaining thin egg layer seems to be almost fused onto the stainless steel! Got any advice that works for you? Thanks.

    • How interesting. We haven’t had that issue at all. We also use a medium stainless steel pot.

      • Egg proteins harden up upon heat (Obvious, no?) so sticking to cold water may be a good idea.

    • yoyorobbo

      I had the same issue, karameez. Nothing ever as bad as if I’ve left the eggs *on*-heat for any long period of time, though. I was tempted to use some spray (PAM – uh-oh?), or a little olive oil, in the pot before adding the eggs, but I showed great restraint.

      My cleanup on the pot, was some very hot water, and a drop of dish soap. Then just a quick bit of working the spatula around the pot seemed to loosen it all up here.

      Maybe that would work?

    • september4

      Hiya! Soak the pan (after it cooled a bit) in cold water and leave it for 15-20 minutes. Then scrub gently with a brush or scrubber and it will come up super easy. I’ve used this technique on stuck on eggs, burned food, etc.. Also, not related, but deglazing helps to clean the pan too. 🙂

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  • I’ve always been happy with my scrambled eggs but if Gordon (and you and all these other people) say this is better, then I guess I should try it! 😀

  • Steven Rigatti

    I find it deeply ironic that someone so concerned about health would ride a bike with a child in a Bjorn with neither of you sporting a helmet. Why not have a cigarette too?

    • Or maybe we take off the helmet for pictures? It’s very easy to ask questions here before jumping to conclusions. We’ve since moved on to this device: I think it’s a bit more comfortable for her on longer rides, but the safety isn’t much improved over the front-facing carrier, if at all.

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  • Allen Bennett

    Any idea what his definition is of “generous heat”? I havean induction cooktop which goes from 100 degrees on up in five degree increments. Right now, I’m using a stainless steel non-stick frying pan, but (once increase my strength so that I feel comfortable enough no to drop it) I intend to use my cast iron skillet.

    • You might be over thinking it a bit. Apply whatever amount of heat you normally apply to something that calls for ‘high heat.’ As soon as you can feel and see the eggs thickening or sticking a bit to the bottom of the pan, remove the pan from the heat and continue to mix. Once it feels like the heat in the pan is no longer enough to continue cooking the eggs, place the pan back on the heat. Just go back and forth until they are done.

      On a scale of heat from 1 to 10, I’d use a 10 on an iron skillet and probably a 7 on a non-stick coated pan. Enjoy!