Now, here comes the fun part! Heat your non-stick pan over medium-low heat and add the butter. As it melts, you want to keep an eye on it—it should foam but not brown.
Once the butter is melted, pour in your whisked eggs. Here’s where Ramsay’s technique shines: he advocates for a gentle stirring method.
Using your spatula, stir the eggs continuously, pushing them from the edges to the center of the pan. This constant movement is crucial to achieving that creamy consistency.
Ramsay advises against cooking the eggs too quickly; patience is key! When the eggs are just shy of your desired doneness, remove them from the heat. They’ll continue to cook slightly from residual heat.
