Gordon Ramsay recommends crème fraîche for richer scrambled eggs

Celebrity chef Gordon Ramsay has shared a simple upgrade for scrambled eggs that adds richness without using milk or single cream. His recipe calls for six cold eggs, butter, salt, pepper, one teaspoon of crème fraîche and a handful of chopped chives. The method involves cooking the eggs over high heat in a deep saucepan, stirring constantly with a rubber spatula, briefly removing the pan from the heat, and repeating the cycle for about three minutes before seasoning and serving.

A separate food‑blog guide provides a milk‑free approach to creamy scrambled eggs, suggesting alternative liquids such as water, chicken or vegetable broth, or a tiny amount of cream cheese to achieve the desired texture when milk is omitted.