Master Eggs
If you can cook eggs well, you can cook. Scrambled, fried, poached, and boiled — each teaches a different fundamental: heat control, timing, and knowing when to leave food alone. Gordon Ramsay considers scrambled eggs a litmus test for any chef.
Ramsay's signature method. Low and slow, creamy, transformative.
Scrambled: low heat, constant gentle stirring, remove from heat BEFORE they look done. Residual heat finishes them. Most people overcook scrambled eggs by 2 minutes.
Fried: medium heat, butter or oil, and DON'T TOUCH IT until the white is set and the edges are crispy. Baste with the hot fat for a set top.
Poached: fresh eggs (old eggs spread in the water). Gentle simmer, NOT a rolling boil. A splash of vinegar helps the white coagulate.
Boiled: start in cold water for even cooking. 6 min for soft, 8 for medium, 10 for hard (from rolling boil). Ice bath immediately to stop cooking.
SCRAMBLED: Crack 3 eggs into a cold pan with a knob of butter. Set to low heat
Stir constantly with a spatula, scraping the bottom. Take on and off the heat
Remove when still slightly underdone and glossy. Season. They'll finish on the plate
FRIED: Medium heat, butter in pan until foaming. Crack egg in gently
Leave untouched until white is set. Tilt pan and spoon hot butter over the yolk
POACHED: Simmer water with a splash of vinegar. Create a gentle whirlpool
Crack a fresh egg into the centre. Cook 3-4 minutes. Lift with a slotted spoon
BOILED: Eggs in pan, cover with cold water. Bring to boil, start timer. Ice bath when done
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