Gordon Ramsay’s Perfect Fried Eggs are the epitome of a perfectly executed breakfast classic. With crispy edges, a runny yolk, and cooked whites, Ramsay’s method involves basting the eggs in butter to ensure they’re cooked to perfection, while adding a touch of spice and umami with Sriracha and Worcestershire sauce. This technique takes just a few minutes and elevates the humble fried egg to gourmet status. Whether you're looking for the ultimate breakfast or a simple, flavorful dish, these eggs will impress you every time.
Why Everyone Will Love This Recipe
What makes Gordon Ramsay’s fried eggs so irresistible is the combination of rich flavor, texture, and seasoning. The use of both oil and butter helps create perfectly cooked eggs with crispy edges and a velvety, runny yolk. The Sriracha adds heat, while the Worcestershire sauce adds a deep umami richness that pairs beautifully with the eggs. It's a simple, quick dish that’s anything but basic, making it a perfect addition to any breakfast or brunch.
What Are Gordon Ramsay’s Perfect Fried Eggs?
Gordon Ramsay’s fried eggs are cooked in a mix of oil and butter, ensuring that the eggs have both crispy edges and a perfectly cooked center. He uses a swirling motion with a spatula or spoon to baste the eggs in the foaming butter, which helps cook the whites while leaving the yolk runny. Once the eggs are perfectly cooked, Ramsay finishes them off with a drizzle of spicy Sriracha and savory Worcestershire sauce. The result is a fried egg with rich, savory depth and a balance of heat and flavor.
Cooking Tips
- Use both oil and butter: The oil prevents the butter from burning at high heat, allowing you to get crispy edges while still maintaining the rich flavor of the butter.
- Swirl the pan: To achieve that perfectly cooked egg with crispy edges and a runny yolk, gently swirl the pan as the butter foams. This ensures the egg whites cook evenly without flipping the eggs.
- Season early: Season the eggs as soon as you add them to the pan, which helps the flavors stick. Salt, pepper, and red pepper flakes are a must.
- Use the right pan: A non-stick skillet works best for this recipe, making it easier to slide the eggs around without sticking.
Frequently Asked Questions
Can I make this recipe without Worcestershire sauce?
Yes! If you don’t have Worcestershire sauce, you can use soy sauce or tamari for a similar umami kick, or simply skip it for a simpler flavor profile. However, Worcestershire sauce adds a depth of flavor that enhances the egg's richness.
Can I use a different type of hot sauce instead of Sriracha?
While Sriracha is a fan favorite for its garlic and chili base, you can use any hot sauce you prefer. Tabasco, chili garlic sauce, or even a homemade hot sauce will work just fine.
How do I get the perfect runny yolk?
To get a perfectly runny yolk, cook the eggs over medium heat and avoid overcooking. As the butter foams, gently swirl the pan so the butter basts the whites. Keep an eye on the eggs, and once the whites are fully set but the yolk is still soft, remove them from the heat.
Can I use a non-stick pan?
Yes! A non-stick skillet works best for this recipe because it allows you to cook the eggs without worrying about them sticking. The smooth surface also helps you swirl the eggs around easily while basting them with butter.
How can I store leftovers?
Fried eggs are best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat them gently in a skillet on low heat, basting with a little butter to bring back the crispy edges.
How to Store
Since fried eggs are best enjoyed fresh, they’re not ideal for storing long-term. However, if you have leftovers, place them in an airtight container and refrigerate for up to 1 day. Reheat gently in a non-stick skillet over low heat, adding a small pat of butter to bring back some of the crispiness.
How to Freeze
Fried eggs do not freeze well due to their texture, but you can freeze scrambled eggs or other egg dishes. It’s best to enjoy fried eggs immediately after cooking for the freshest texture and flavor.
Ingredients
For the Eggs:
- 2 tablespoons neutral oil (such as peanut or canola)
- 1 ½ tablespoons unsalted butter, cut into small pieces
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon cayenne pepper, or to taste (optional)
For the Toppings:
- Sriracha hot sauce, to taste
- Worcestershire sauce, to taste
Step-by-Step Instructions
- Heat the pan: Add the oil to a non-stick skillet over medium heat. Allow the oil to heat thoroughly before adding the butter.
- Add the eggs: Once the butter has melted and started to foam, crack the eggs gently into the pan. Season with salt, pepper, and cayenne pepper.
- Baste the eggs: Gently slide a spatula under the edges of the eggs and begin swirling the pan so the foaming butter basts the whites. Continue swirling for about 1-2 minutes to cook the whites and keep the yolk runny.
- Finish with toppings: Drizzle the eggs with Sriracha and Worcestershire sauce while they’re still in the pan. Allow the eggs to cook until the whites are fully set but the yolk remains runny.
- Serve: Remove the eggs from the pan and serve immediately with your desired toppings. Enjoy hot!
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