The best scrambled eggs

So simple, but so good.

As any good chef will tell you, being able to turn out good scrambled eggs is a sign of a good cook. Delia Smith wrote an entire book on cooking eggs after all. This is a straight up rip of Gordon Ramsay’s scrambled eggs. IMO, soft curd eggs (that means soft loose eggs) are delicious. If you’re a bit squeamish about “undercooked” eggs, just remember they aren’t actually undercooked. If you’ll eat a medium rare steak, this is no different. Be bold., try new things.

The original video is on YouTube, but this is a lightly tweaked version for keto. I recommend you try this in its most basic form first, then add other flavours to it, like chives, garlic powder, chilli, etc. The key with this recipe it to stir it constantly, and take it off the heat a few times. Follow that and the worst you’ll do is overcook it slightly. Serve it with some nice crispy bacon, because you can!

For this recipe, you won’t use a frying pan, or a whisk. These are no ordinary scrambled eggs. Get yourself a small saucepan and a spatula and get cracking!

The best scrambled eggs

Yeah, you heard me.
Prep Time1 min
Cook Time5 mins
Course: Breakfast
Cuisine: French
Keyword: breakfast, eggs
Servings: 1
Calories: 400kcal
Cost: 50p


  • A saucepan (yes, not a frying pan)
  • A spatula


  • 3 eggs
  • 1 tbsp butter (or oil for veggies/vegan)
  • salt
  • pepper
  • 10 ml double cream 2 teaspoons will do.


  • Crack your eggs into the saucepan whole. Do not scramble them.
  • Drop in the butter.
  • Place the pan on a medium heat and stir the eggs constantly with the spatula.
  • When the eggs start to thicken up slightly, remove them from the heat for a minute or so, but continue stirring, then place them back on the heat.
  • Repeat this step twice.
  • Before you put the eggs back on the heat for the third time, add the cream and stir well.
  • Keep stirring the eggs and taking them off/returning them to the heat until you get the desired consistency.
  • Add the salt and pepper and serve!