Why Gordon Ramsay Takes The Pan Off The Burner When Cooking Eggs

There are many ways to cook eggs — 101 ways to be exact. One of the most recognizable and simple yet delicious forms of the humble egg is the scrambled egg.

Scrambled eggs are a breakfast staple that dates back to ancient Rome. The dish eventually spread throughout Europe, according to Bon Appetit, and it wasn't until the Industrial Revolution that eggs became a popular breakfast, opening the door to the fluffy concoction many across the world wake up to today.

While scrambled eggs may seem straightforward, slight alterations in ingredients and cooking methods will make scrambled eggs a standout. If you're feeling fancy, culinary experts add more ingredients. Ina Garten, widely known as the Barefoot Contessa, adds half-and-half to her eggs. The "Hell's Kitchen" chef himself, Gordon Ramsay, however, suggests elevating the dish with one simple technique that will result in rich and creamy scrambled eggs while preventing them from overcooking.

Normally, it seems like Gordon Ramsay would want anyone to bring the heat when in the kitchen, especially if it's his kitchen. But for this breakfast staple, Ramsay suggests cooking the eggs with minimal heat to achieve scrambled perfection.

The "MasterChef" judge recommends cooking the eggs on and off the stove (via The Daily). The perfect scrambled eggs begin with three eggs, and Ramsay warns against whisking the eggs beforehand. Once the eggs are in the pan, proceed to whisk and periodically cook the eggs on and off the burner on what he calls "generous" heat.

Ramsay's "MasterChef" cooking demonstration gives specifics. Alternate cooking on and off the burner for 30 seconds. As the eggs start to thicken and take shape, take the eggs off the stove permanently. The residual heat from the pan will continue to cook the egg. Voila! Following this easy trick will result in Ramsay-approved scrambled eggs.

The British chef and restaurateur offers another tip to achieve scrambled eggs perfection. In addition to pulling the eggs off the burner periodically when cooking, continually stirring the eggs will help them cook evenly, according to his MasterClass tutorial.

Ramsay also warns against salting the eggs too early in order to prevent them from becoming watery. And to make the scrambled eggs even creamier, his Masterclass tutorial advises you add cold butter, sour cream, or creme fraîche to the eggs after taking them off the stove completely.

To elevate scrambled eggs to restaurant-quality perfection, Ramsay has a list of ingredients you can add. A simple garnish, like chives, can enhance or "lift the flavor" of the eggs. If you're feeling ambitious, try pairing them with salmon or with a side of sautéed mushrooms and tomatoes (via The Daily). But simply loading the scrambled eggs onto a slice of sourdough bread gets a Ramsay seal of approval.