Specifically, Ramsay starts by cracking six eggs into a deep sauce pan over high heat, before adding three pads of butter and stirring the eggs continuously with a rubber spatula to ensure none sticks to the bottom of the pan. So far, there's nothing too crazy about the process, but things get interesting after 30 seconds of stirring, when he takes the egg mixture off the heat and continues stirring it on the countertop for about 10 seconds.
"That slows down the cooking process and stops the eggs from overcooking," he says. "So you need to be very careful."
Ramsay says to repeat this step -- stirring the eggs on the heat, stirring the eggs off the heat -- for three minutes. As the eggs come together in the final minute, he proceeds to prep a plate with toast, grilled tomatoes, and grilled mushrooms before lightly seasoning the eggs with black pepper and salt right in the pan. Then things get interesting again. Right after the seasoning and a bit more stirring, Ramsay mixes in a teaspoon of crème fraîche, which he claims will add a creamy texture to the eggs and further prevent them from overcooking. After that, the scramble is ready to be be plated, and he adds chopped chives on top as final touch. Four-letter expletives, oddly enough, are not part of the recipe.