Gordon Ramsay demonstrated his foolproof recipe for fluffy, airy scrambled eggs on Good Morning America, and it turns out his now-not-so-secret method includes quite a few steps.

Start by cracking your eggs directly into a cold pan instead of whisking them beforehand in a bowl. The chef suggests not seasoning uncooked eggs, as it turns them runny and grey.

Add cold butter to the pan with the eggs, and whisk it all on medium-low heat, not allowing the eggs to sit and overcook. Take the pan on and off the heat to prevent overheating.

Keep stirring as the mixture begins to set. The constant stirring and low heat will break up the eggs, creating a scramble of silky, fluffy eggs rather than a pile of large chunks.

Right before the eggs are fully done, fold in a dollop of cold crème fraiche, sour cream, or heavy whipping cream so they stop cooking further and develop a creamy, fluffy texture.

Once cooked, season the eggs with some salt and pepper. Ramsay also suggests adding sea urchins and chopped chives to create an extra creamy texture and add a rich umami flavor.