Scrambled eggs are a simple delight in the morning kitchen, what breakfast isn’t complete without a plate of those fluffy pillows?

Most of us have probably made them before, what is there to it? Grab a couple of eggs, whisk them with a fork, throw them in the pan and then you have breakfast, right? But looks can often be deceiving! While scrambled eggs are a basic dish, there’s still plenty of room for disaster. Mistakes can be made, and just as quickly can you turn your eggs into a rubbery, unappetizing meal.

What it boils down to is technique. The perfect scrambled eggs come from not overcooking, overworking, or overseasoning them.

Fortunately, Gordon Ramsay has the answers. His eggs not only taste great, but his process is also as simple as it gets. Forget everything you know about making scrambled eggs and adopt his method and you’ll be singing every morning.

Here are the ingredients you’ll need for Ramsay’s perfect eggs (complete with some accompaniments):

• 6 cherry tomatoes on the vine
• 2 large mushrooms
• Olive oil
• Sourdough bread
• 6 cold eggs
• Butter
• Salt and Pepper
• Crème fraîche
• Chives

Here’s his delightful preparation method:

Get a large skillet and warm it over low heat with a splash of olive oil. Put your mushrooms in, flat side down, and add the cherry tomatoes into the pan, uncut. Meanwhile, slice some fresh sourdough bread and throw it in the toaster.

Onto the eggs! This is where everything changes. Crack your cold eggs directly into a cold saucepan with a pat of butter. Don’t season them at this stage, just let them do their thing. Now, put your pan on the stove and turn the heat onto high. At the same time, start to vigorously mix your eggs with a rubber spatula. Make sure you’re scraping the sides as well.

Once your eggs are mixed, take the pan off of the heat, stir it a few more turns, then put it back onto the heat. Alternate back and forth to avoid overcooking the eggs.

Once curds form, remove the eggs to a cold burner and dress them with salt and pepper, crème fraîche and chives.

Serve the eggs on a plate with the tomatoes, mushrooms, and toasted sourdough. And voila! You have yourself a decadent breakfast. Soft, custardy, indulgent eggs that are suitable for any time and just as easy to pull together.

Have you made this recipe before? How do your scrambled eggs turn out?

Check out this wonderful method for yourself in the videos below!

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Sources: Sweet & Savory, YouTube/Watch the Daily