The secret behind a fantastic batch of scrambled eggs is to not overcook the eggs, according to Gordon Ramsay—and just about every other chef who has plated a creamy, decadent scramble. But on a recent episode of MasterChef, Ramsay demonstrated a scrambled eggs technique: He vigorously stirred the eggs while putting them on the heat and then taking them back off, repeatedly. This routine cools the eggs so they don't overcook into a rubbery mush.

If done right—and this was a MasterChef challenge, so don't feel bad if you screw up several cartons of eggs before you get it down—you'll end up with "nice, light, fluffy scrambled eggs," Ramsay said.

Per his MasterChef lesson, here's how to churn out a scramble "to die for."

1. Crack 6 cold eggs into a deep sauce pan.

2. Add 3 small pats of butter. (For smaller batches, use a 2-to-1 eggs-to-butter ratio.)

3. Put the pan on high heat.

4. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.

5. After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.

6. In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche.

7. Plate and garnish with chopped chives.

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From: Esquire US