We usually make fried eggs the French way, which is called a mirror egg, but in case you want a regular fried egg here’s the best way to go:
How Gordon Ramsay Makes Fried Eggs
It’s no surprise that Gordon Ramsay knows his way around the kitchen. His approach to fried eggs is built on two simple techniques: generous use of butter and constant movement of the pan.
To start, add oil and a hefty pat of butter to a skillet. Ramsay prefers a carbon-steel pan, but a good nonstick works just as well. Once the butter begins to bubble vigorously, crack the eggs into the pan and season them. Ramsay opts for salt, pepper, and chili flakes. I usually stick to salt and plenty of pepper, saving the heat for a spoonful of chili crisp later.
As the butter foams, expect some splattering—this is not a mess-free method. This is also where the magic happens. Take the pan off the heat and use a gentle circular wrist motion to swirl the eggs around continuously.
It’s a bit of an arm workout, but the effort pays off. The hot butter washes over the whites, cooking them evenly into bubbly perfection while glazing the yolks with rich flavor. Because the fat coats the entire egg, every bite tastes luxuriously buttery.
Once the whites are fully set, return the pan to the burner. Ramsay finishes his eggs with a splash of sriracha and Worcestershire sauce. They’re excellent over buttered toast—savory with just a hint of spice. I tend to finish mine with chili crisp for extra crunch and umami.
However you choose to top them, Ramsay’s butter-swirl method is well worth trying. It might just change how you make fried eggs forever.
