Watch the texture — you’re aiming for custard-like consistency with some moisture still present.
Step 5: Remove from heat at just the right moment
When eggs are just a little less done than your preferred level (still slightly wet / shining), take the pan off the heat.
Let residual heat finish the cooking.
You can add a small knob of butter or a splash of cream at this point (optional) to enrich and gently finish the texture. Gordon Ramsay’s technique suggests adding something cold (cream or butter) off-heat to halt overcooking.
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Step 6: Season, garnish, and serve immediately
Taste and adjust salt / pepper as needed.
Serve immediately — scrambled eggs degrade quickly in texture, so don’t let them sit long.
4. Variations & Enhancements
Once you master the base version, you can experiment. Here are a variety of tweaks and styles:
a) Rich / Creamy / “Decadent” Scramble
Use cream, crème fraîche, or mascarpone added off heat (at the end) to enrich the texture without overcooking.
Some chefs add crème fraîche at the final stage to “cool” and smooth out the scramble.
Extra butter can be folded in at end for indulgent richness.
b) Fluffier / Lighter Scramble
Add a small amount of water (like ½ to 1 teaspoon per egg) — as it turns to steam during cooking, it helps expand the curds. (This is a trick some chefs use.)
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Whisk more vigorously (but not to overdo it) to incorporate more air.
Keep heat low and stir often.
c) Herb or Savory Add-ins
Fold in fresh herbs toward the end (chives, parsley, basil)
Add cooked vegetables (onions, peppers, mushrooms), diced ham or smoked salmon — but pre-cook those first; then gently fold them in near the end so eggs remain tender.
Parmesan or feta cheese can be folded in at end for extra flavor.
d) “Soft / Silky” Style (Restaurant-style)
Many restaurants aim for a very loose, silky, creamy scramble — near custardity. To get that:
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