How does Gordon Ramsay make a perfect omelet?

He uses low heat, constant stirring, and gentle folding to create a soft, slightly runny French-style omelette—creamy inside with no browning.

What does Gordon Ramsay put in his eggs?

Just eggs, salt, pepper, and butter—sometimes a touch of cream or herbs like chives. He lets the eggs speak for themselves.

How do restaurants make omelettes so fluffy?

They often beat the eggs well, cook on lower heat, and stir gently to form soft curds. Some also add a splash of cream or milk.

What is the trick to a perfect omelette?

Keep the heat low, stir constantly, and stop cooking before the eggs fully set. Fold while still slightly soft and serve immediately.

Gordon Ramsay Omelette: 5 Easy Tips For Perfect Eggs

Name: Gordon Ramsay Omelette Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: French
Ingredients: 3 large eggs; 1 tbsp unsalted butter; 1 tbsp heavy cream (optional, for extra richness); Salt and black pepper, to taste; 1 tbsp chopped fresh chives or parsley (optional); Grated cheese (cheddar, Gruyère, or Parmesan); Sautéed onions or mushrooms; Diced ham or smoked salmon; Spinach or cherry tomatoes

Gordon Ramsay Omelette Recipe

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Learn how to make the famous Gordon Ramsay Omelette—a tender, silky French-style omelet that’s slightly runny inside, folded without browning, and packed with rich, buttery flavor. Using gentle heat and constant motion, this quick 10-minute breakfast delivers a restaurant-worthy result with minimal effort. Perfect for busy mornings or indulgent brunches.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving
Category: Breakfast
Method: Pan-frying
Cuisine: French

Ingredients

Scale

3 large eggs
1 tbsp unsalted butter
1 tbsp heavy cream (optional, for extra richness)
Salt and black pepper, to taste
1 tbsp chopped fresh chives or parsley (optional)

Optional Fillings:

Grated cheese (cheddar, Gruyère, or Parmesan)
Sautéed onions or mushrooms
Diced ham or smoked salmon
Spinach or cherry tomatoes

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Instructions

Whisk the Eggs: Crack 3 eggs into a mixing bowl. Whisk gently—just enough to combine yolks and whites. Add salt and pepper to taste. For a richer texture, stir in 1 tbsp of heavy cream.
Heat the Pan: Place a nonstick skillet over low to medium-low heat. Add butter and let it melt without browning.
Cook the Eggs: Pour in the eggs and stir continuously using a spatula. Shake the pan gently while stirring, allowing the eggs to cook evenly without setting too fast.
Let Them Set: When the eggs are mostly set but still slightly creamy, stop stirring. Add any fillings now.
Fold the Omelette: Carefully fold the omelet in half or thirds. Let it sit for a few seconds if needed, just until the bottom firms slightly.
Plate and Serve: Slide the omelet onto a warm plate. Garnish with fresh herbs. Serve immediately with toast, greens, or smoked salmon.

Notes

For the best results, use fresh eggs and cook over low heat.
Overcooking will dry the omelette—remove it from heat while still slightly soft.
This omelet is best served immediately and doesn’t reheat well.

Find it online: https://cookingwithramsay.com/gordon-ramsay-omelette/