Despite scrambled eggs being one of the easiest dishes to make, there’s a lot of disagreement about what the “perfect” scrambled egg dish looks like.

But since Gordon Ramsey demonstrated his own recipe to The Daily in 2011, over 39 million people have watched him make his version, which is served over toast with a side of tomato and mushroom (in a properly British fashion).

So is there more to whipping some eggs and pouring them into a pan?

Not necessarily, unless you want gourmet scrambled eggs.

But while plenty of people have pointed out that they look a wee bit runny, Ramsay’s cooking prowess speaks for itself, so it seems worth a try.

If you want to follow the recipe exactly, gather these ingredients:

• 6(ish) cherry tomatoes (on the vine)
• 2 large mushrooms
• sourdough bread
• eggs
• creme fraiche
• chives
• salt and pepper
• butter
• olive oil

Here’s what you need to do:

Step 1: Add a drizzle of olive oil to a pan and put it on low heat.

Step 2: Prep the sides by putting your two large mushrooms, flat side down, into the pan along with the tomatoes, still on the vine. Add a pinch of salt to the mushrooms.

Step 3: Grab a slice of sourdough bread and put it in the toaster. But wait until your eggs are underway before you begin to toast it so you don’t burn the bread.

Step 4: Crack three eggs into a separate pot (yes, instead of a pan – at least if you’re following along exactly) and add a tablespoon (or two) of butter as well.

Then place the pot over medium-high heat and begin to work the ingredients together with a spatula. Do not add seasoning at this point.

Ramsay describes the amount of stirring and attention to the type you’d give a good risotto, so you’ll have your eyes on the eggs nearly the whole time they cook.

Step 5: Once the eggs thicken, take the pot off the heat, but continue to stir (and yes, they look very runny at this point). You’ll then put it back on the burner and remove it again 3-4 more times, stirring all along.

In this video version of the recipe from Master Chef, he gives more detail about how the “on and off” method keeps you from overcooking your eggs.

This is probably the most effort you’ll put into something as seemingly simple as scrambled eggs!

Step 6: Take the pot off the heat for good and stir in half a tablespoon of creme fraiche. This will cool off the eggs to stop them from cooking.

Step 7: Add some salt and pepper and some finely chopped chives (this, according to Ramsay, makes them a little more “sexy”) to the eggs in the pot. Fold all the ingredients together.

Now you’re ready to plate your dish!

Step 8: Grab a plate and set down your warm toast. Then put your seared mushrooms on the side along with your vine of tomatoes (keeping them on the vine makes them easier to lift out of the pan and gently set onto the plate).

Step 9: Drizzle a bit of olive oil over your veggies and prepare to add your eggs.

Step 10: Pour your eggs over the toast and you’re done!

The texture of the eggs isn’t what we’re used to seeing, but the addition of the butter and creme fraiche no doubt makes them delicious!

If you want to try the recipe for yourself, you can find the full video instructions below!

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Source: WatchTheDaily via YouTube, MasterChef On FOX via YouTube