This soft scrambled egg recipe is from Gordon Ramsey. It’s a pile of pillowy soft eggs best served on toast. When topped with Special Sauce it’s the perfect breakfast, lunch or dinner. Also delicious finished with just salt, any hot sauce, and/or sliced avocado. A majority of my meals during graduate school consisted of these scramby eggs + toast.
Laura
- 3 slices bread or English muffins
- 6 cold eggs
- 2-3 tablespoons butter or olive oil
- salt and pepper
- Optional: sour cream or crème fraîche
- White Center Special Sauce or hot sauce of your choice
Note: This serves 3, but for other serving sizes use a 2-to-1 eggs-to-butter ratio.
Put bread in toaster to toast. Crack 6 cold eggs into a deep saucepan (nonstick is best). Add butter. Put pan on medium heat. Stir continuously with a rubber spatula (don’t whisk) making sure to scrape the bottom of the pan.
After 30 seconds, take pan off the heat. Keep stirring. After about 10 seconds, return pan to heat. Repeat for 3 minutes, removing from heat when the eggs are still a bit loose – they will continue to cook.
Season with salt and pepper. For extra creamy texture, stir in 1 teaspoon of sour cream or crème fraîche.
Scoop onto toast, top with a bit more salt or hot sauce of your choice.
Spencer Family Cookbook 