Creamy Scrambled Eggs
GR
Inspired by Gordon RamsayMy Thermomix reimagining of their scrambled eggs
My Thermomix take on Gordon Ramsay's famously soft, creamy scrambled eggs.
Ramsay's trick is low heat and pulling the eggs while they're still glossy. The Thermomix's gentle 90°C and butterfly whisk make them silky every time.
Ingredients
- 🥚6 eggs
- 🧈30 g butter
- 🥄1 tbsp crème fraîche
- 🧂1 pinch salt
- 🫑Black pepper
- 🥄Chives, to serve
- 🌾Sourdough, to serve
Thermomix method
- Insert the butterfly whisk. Add the eggs and butter to the mixing bowl. Cook 7 min / 90°C / speed 2, watching closely — stop the moment they're softly set and still glossy.
- Add the crème fraîche, salt and pepper. Mix 15 sec / speed 2 — this stops the cooking and keeps them silky.
- Serve straight away on hot sourdough, scattered with chives.
Aly's tips
- Pull them while slightly loose — the residual heat finishes them.
- The low 90°C is the secret to creamy, never rubbery, eggs.
Questions
Why cook eggs at only 90°C?
Gentle heat keeps the curds soft and creamy instead of dry and rubbery.
Do I need the butterfly?
Yes — it folds the eggs slowly so they stay silky.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Gordon Ramsay's scrambled eggs. Not affiliated with, authorised by or endorsed by Gordon Ramsay or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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