Gordon Ramsay prefers to cook his eggs in a pot, without whisking them first. He recommends breaking the eggs down within the pot using a spatula. Furthermore, to avoid overcooking and having the eggs become too firm, he takes them off of the heat to stir them, then puts them back on the heat to continue cooking. Then, back off the eat, add a teaspoon of cold crème fraîche, mix, and serve.