Lukas Dean’s

Easy

Soft Scrambled Eggs

Silky, custard-soft eggs in five minutes, with a pan trick that keeps them from going rubbery.

Star Kitchen. Method drawn from Gordon Ramsay (Restaurant Gordon Ramsay, London). Written in our own words and measurements. Not affiliated with or endorsed by the chef or restaurant. See the Star Kitchen book.

The short version. Start the eggs and butter cold in a pan, stir constantly with a spatula, lift the pan off the heat for a few seconds every half minute, finish with a spoonful of crème fraîche off the heat, and season only at the end.

Why it works. Constant motion makes tiny soft curds. Breaking the heat stops the eggs from tightening. Salting last keeps them from turning watery.

  • Prep 2 min
  • Cook 4 min
  • Makes 2 servings

Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.

Ingredients

Eggs

  • 4 eggs (cold, straight from the fridge)
  • 1 tbsp butter
  • 1 tbsp crème fraîche (sour cream works)
  • chives (snipped, for the top)
  • salt and black pepper (added at the very end)

Directions

  1. Crack the eggs into a cold, deep saucepan and add the butter. Do not whisk them and do not season them yet.
  2. Set the pan over medium-high heat and stir constantly with a rubber spatula, scraping the whole base of the pan.
  3. After about 30 seconds, lift the pan off the heat and keep stirring for about 10 seconds. Put it back on the heat. Repeat this on-and-off rhythm for about 3 minutes in total.
  4. When the eggs are creamy and softly set but still glossy, take the pan off the heat and stir in the crème fraîche.
  5. Season with salt and pepper, top with chives, and serve at once on warm buttered toast. The eggs keep cooking in the pan, so plate them right away.

Tips

  • A rubber spatula, not a whisk, is the whole point: you are pushing soft curds, not beating the eggs.
  • Like them looser? Take the pan off the heat a little sooner.

Technique guides

Questions

Why do you salt eggs at the end?

Salt draws water out of eggs, which can make them watery and grey if it goes in early. Seasoning at the end keeps them creamy.

These eggs are cooked softly. If you are cooking for anyone pregnant, elderly, very young or ill, use pasteurized eggs or cook them firm. Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.

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