@Man Man well its good you understand, because it made so much sense to me when i wrote it, but looking back it confuses me.. Like why do i even have so many likes.
@The alien in your backyard .... Uh- I wasn't even thinking about him being Hispanic... You're the real racist because your mind automatically thought about that.. Quit projecting.
vid: you know the secret to perfect eggs? me, having newly purchased a small non-stick pan specifically for eggs: is it the pan? vid: it's the pan me: damn right it is
Made a scrambled egg using my own pan, failed since it's too big and wide. Made one when i went over to my friend apartment, bigger than mine but the bottom is smaller and it turned out great.
When I was really into weightlifting and powerlifting I became aware of a term called Broscience. Broscience is that piece of inaccurate yet widely accepted fact that gets passed on from bro to bro in the locker rooms or in front of the dumbbell mirror at the gym. You know, classics like "toning", 12 meals a day, "you gotta drink amino acids bro" and "deep squats are bad for your knees". Usually it's some guy who heard it from another guy who was "huuge" and that was all the merits a broscientist cared about. As I've gotten more into cooking I've noticed that it kind of applies to cooking as well. That's why I enjoy this channel. It's no nonsense and embraces simplicity.
having grown up in a cafe with my former athlete mother, I've become the go to guy in my friend group for food tips and exercise advise hearing this broscience stuff at the gym from my friends is always a disappointment, especially when it takes just a few minutes online to fact check things they hold in their minds as an unarguable reality this channel is honestly a great respite during a long day - it's so great to just make a small meal or even just a cup of tea and sit down to watch one of these short vids :D
I've found a few nuggets of wisdom in broscience, actually, but yeah, by and large it's just total bullshit that sounds good, and it permeates gym culture worse than any other I've seen, perhaps because the right advice is often counter intuitive, so whatever retarded ritual "the huge dude" does is accepted as doctrine. Don't think I'm defending it - for every piece of broscience that's correct that I've heard (correct but not correct for the right reasons) there's at least 10 that are just bullshit and conjecture
@@nikodonnell3852 Deep squats are not bad for your knees, in fact it's better for your knees if your hip goes below parallel to your knees*. If you don't have the mobility to go "ass to grass" don't go ass to grass, but squatting deep, as long as your form is good, isn't bad for your knees, it's good for them. *going below parallel allows your entire leg and hips to work together, instead of just putting all the strain on your quads (the front of your thigh) and it's anchorpoints in the front of the knee joint. There's also a thing called the stretch reflex which happens when you go below parallel, which allows your hamstrings to work harder, which equalizers the tension around the knee joint as it's anchor points are in the back of the knee. The whole thing is worth reading up on if you have the energy after this whole rant.
@@endoktv1 Who cares about the effort someone puts into a video? No one. This guy makes content people want to watch, unlike "other people". That's all there is to it.
Michael Smazal totally! Everyone is complaining about how simple this is but honestly I never knew a lower cooking heat was better. Most cooking you tubers asume we know the basics so they make more and more complicated things. the average person losses interest fast because they are/could never make it themselves.
that raised my eyebrow after this autoplayed from the Crispy Potato video that autoplayed from Kenji's crispy potato video with the same recipe three years earlier...
@@larrysmith2638 there's no correlation between food sources of cholesterol and hearth disease, as long as your diet is not hypercaloric or high in processed sugars and meats. You can check out the reaserch; biggest sample size data was conducted in the 80s/90s in Israel on almost 10000 people
@@Sam-sf8by the internet has so few people with actual brain cells, so give yourself a pat on the back for upping the collective intelligence a few points.
3:32 I literally thought, for the longest time growing up, that I hated scrambled eggs. They were dry, flavorless, and just all around gross. Nope, turns out my mom just has a tendency to cook them for longer than I enjoy them, so now that I'm old enough to cook my own food (14) consistently, and I have a choice in what I eat and I can alter some foods to my liking, I make them quite often for breakfast and I love them. I prefer slightly moist as opposed to completely dry.
@@endoktv1 I think most of his target audience would consider him a top notch producer. His videos are clear, educational, funny but not tryhard and most importantly: they don't take so much of your time. Also if you don't like his videos or his format why don't you go watch something else? (If you're into food, cooking and relating tinkering I'd reccomend Alex French Guy Cooking of whom you might have heard)
My great grandfather was a Royal Chef. My grandpa taught me how to scramble eggs. You’re the first person who actually knows how to scramble eggs like an old, stuffy British Chef. 👍🏽
@@Ihold8stars So? What kind of logic is that? Bitterlee said NOTHING about a video, only "You're the first person who actually knows how to scramble eggs... etc." Which is an untrue statement as written
Vietnamese style scramble: 4 eggs 1 teaspoon fish sauce 1 teaspoon brown sugar (or palm sugar if you can get it) pepper to taste finely chopped green onions to garnish. Beat eggs with fish sauce, sugar and pepper. In a 12 inch skillet, heat to medium, melt a pat of butter. Pour eggs in, allowing them to form a thin layer on the bottom of pan, let cook for 30 seconds. Fold the eggs (does not have to be perfect) let the raw egg flow to recover the bottom of the pan and let cook for thirty seconds. Repeat once. Flip the egg and turn off the burner, allow it to cook with the residual heat for 15-30 seconds. Serve with onion garnish. Scrambled eggs come out perfect every time.
His videos are so to-the-point. It's awesome. I feel like he's actually teaching me how to cook instead of being the commercial on the food channel like most cooking shows.
Chefs can't feel in their hands. Believe me, my mom is a chef and I once watched her take a metal pan out of the oven with her bare hands because there "wasnt enough time to search for the oven mitt"
Since the pan is so small, there would be less residual heat after taking is off the stove, so it’ll cool down faster which is why he can touch it that soon afterwards
When you said “Gordon Ramsay can slog my hog” I immediately hit like and subscribe and now I’m looking for wedding rings for the two of us even though I’m gay
"Creme fraiche" may sound fancy, but it's basically sour cream. I make eggs more or less the same as the video describes, and off-heat I stir in a spoonful of sour cream and some chives. *chef's kiss*. Love the videos!
That's what I used when I tried Gordon Ramsey's method for the first time. And honestly? It stops the eggs from cooking (the reason he uses creme fraiche) and tastes good. Other than that, the main takeaway from this video and Ramsey's? A good scramble egg comes about because you are constantly moving the egg!
@@CutiePie-xx8tg I think I used it once when it was what I had. Eggs turned out fine, I do think you need to be careful with portions: use just enough that you can mix in order to stop the eggs from cooking.
Wow it feels so good to hear someone else say this. As much as I love Gordon he says some real bullshit. I tried salting my eggs after cooking, literally no difference. Also he had prisoners attempt to cook him eggs, and he claimed one guy's eggs came out watery because he "overcooked" them... like what?
I always interpreted those egg pans in the middle of grocery isles as ridiculously niche products specifically for round sunny sides just to learn today that a reduced pan area would actually help the scrambled eggs too smh
idk why I like your channel so much I'm in culinary school and I already know most of the stuff you talk about but you're just so good at talking about it
@Stop the BS You're saying exactly what I said, you're making this huge thing about a fucking joke, besides, Gordon says worse shit about every person he meets, somebody joking about him shouldn't be so bad
I think that there's some truth to both sides here. Yes, corporations are responsible for most of the dumping and pollution issues, but at the same time, there's another issue. One person won't break the Earth, but the mindset of disposable consumption en masse is a major cause of this. James Hoffman discusses this in terms of cheap home espresso machines. The mindset behind the choice when whole societies do them is the danger
i have just one suggestion for you, and it's something i just recently discovered myself: instead of water, add a small amount of soy sauce and/or a thin tomato based sauce to the eggs DIRECTLY before you put them in the pan. scramble as usual. it works like adding water, but with more flavor :~) i like to mix soy sauce and pasta sauce 1:2 in a small container, then add garlic salt, onion powder, and black pepper. the whole mixture should only be 1-2 tablespoons. i keep it separate until the very last second to prevent protein tomfoolery, and i let the pan get a little extra hot before i pour. please give it a try and let me know what you think :~)
Dude your sub count has jumped by a few thousand every time I've come back to your videos the past few days. It looks like the algorithm is finally doing you right
You are my hero! First mention I've heard of Tapatio on a food video. Ever. Great job!!!! (Seriously, I've been blown away by the lack of fluff and focus on the food!)
I don't think Gordon Ramsay ever claims creme fraiche is the secret to eggs he just uses it to stop the cooking by lowering the temperature. If anything he says the secret is constantly stirring, which is what you're doing
I love Gordon but on one show hes confused as to how he could possibly fit a restaurant burger in his mouth and proceeds to try a fork and knife, on another show he makes a burger just as big or bigger and its just perfect, I understand its a show and hes basically depicted as a dick for the ratings boost, but Im more miffed like its a plothole in the “Ramsay series”. Really nice guy tho, formed a coalition against illegal shark harvesting.
@@broodypie2216 he is an amazing guy, but his cooking stuff is all an act. He knows his shit yeah but he is super elitist about it and he is hypocritical all the time for drama. He shits on people for using white truffle oil, but there is a chef who is a judge on master chef with a famous recipe that uses white truffle oil. (Heston blumenthal) while i can respect him, and i know all the contestants that work with him LOVE him privately, something feels kinda dishonest with him.
@@broodypie2216 I actually remember both episodes. The burger he made had of been like 10 inches high lol..probably bigger than the one he mocked Oh I remember the episode. The cowboy burger with the owners who hated the chefs burger and gordon actually liked the chefs burger
Here's my recipe for those who don't want the dishes: Crack 2 eggs directly into small nonstick pan. Mix with plastic chop sticks Cook the eggs, add salt and pepper as desired Once done, take the pan to your table where you have a heatproof mat eat the eggs out of the pan using the chopsticks. Dishes: 1 pair of chop sticks, 1 pan
@@purpletape6594 it means that soft-scrambled eggs in a breakfast burrito will be too messy because it will leak a lot! so hard-scrambled eggs would be better suited for a breakfast burrito :)
1:51 "The average life expectancy of a non-skillet is comparable to a newborn fruit fly with SIDS" I'm sitting in a maternity outpatient clinic and my coworkers are asking why I won't stop laughing.
I just heard about you channel and love you videos. My partner then told me you won a James Beard Award . I done know how to find what it was for and she cant remember. Im just do curious at this point i had to ask you. i hope you keep putting out simeple kitchen tips for people like me who love cooking, but sometimes dont know what im doing and need a good fix. thanks for what you do man.
Let me tell you how proud I was when you went through this tutorial and my eggs are made almost the exact same way, all the way down to the tiny pan and rubber spatula
For some reason this video unlocked a hidden memory for me. My grandma made a breakfast borrito before school (5th grade) one day, and I put it in my backpack. I forgot about it and 2 days later she found it and didn't really say anything. She never made me one again. Kinda funny thinking back
There's probably a word or phrase for it somewhere (likely in another language), where the shell is more firm than the filling so instead of cutting through all the layers; the sturdier outer layer pinches & pushes the filling out of the back end.
new fan of the channel! i gotta say though, the only "scientific-sounding nerd with a long hyphenated name" i know of (kenji) is all about putting the salt in the eggs early; he might have even been where i learned that trick from, how it's actually _better_
@@nikosfilipino I'm Italian and I 100% COMPLETELY agree with you. It's obnoxious and ridiculous. Everyone has their own way of cooking things and we should all embrace each other's ways
@@Ena48145 As a fellow Italian I absolutely agree. I think we just get pissed off when people say they are doing an "Italian" recipe and then they make some abomination
Ochikeron showed me to mix my yolks with mayonnaise. I love, it the emulsified eggs in the mayo make the end result really creamy and soft. plus, if you're using kewpie, japanese mayo, umami from the msg and the tanginess from the rice vinegar are just primo a plus yum yum yum. its my favorite way to eat them
I like eggs that were made on a cooktop griddle, so I emulate that using a cast iron griddle pan (no depth). I like to tilt the pan and drag the solid curd carefully away from the running egg and create layers of nice thin curds. I also very much like using a tamagoyaki omlette pan and rolling the thin layers of egg up to make a japanese style of rolled omlette. Takes no more or less time, though it takes some practice learning how to start the first fold nicely. Sometimes if I made fried rice the night before I fill the layers of rolls up with it (OMG Good!!!)
Gordon Ramsay never says creme fraiche is the secret-- he says the secret is in the cooking method. He uses creme fraiche to cool the eggs before they get overcooked because of the remaining heat in the pan, which is what you did my dude.
No wonder my scrambled eggs suck. I usually let the pan get screaming hot, throw the eggs in there and stir 😬. I’ll try this lower heat method tomorrow.
He uses a big pan too. 🙅♀️ th-cam.com/video/8KdNi9JvESg/w-d-xo.html Don't let this "I can throw away $10 on a tiny skillet every 3 months because I'm a famous TH-camr" piece of shit lord over you anymore!
Mate African mums too with eggs/meat in general! I can't believe there was a time in my life where I thought it was perfectly decent to eat an egg so overboiled it came with a grey-rimmed dusty yolk
@@egonlol its prominent but its nothing like the beauty community. Slowly but surely we're getting there but its not there yet. Also, if you want to see a girl in a school bus make homemade donuts pls subscribe (: I'm trying to hit 50 before my bday in Jan. Thank you!!!!
“The average lifespan of a non stick skillet is comparable to a newborn fruit fly with sids” That statement had me rolling. You’ve got a new subscriber! 😁
You can also get a small cast-iron egg pan. It'll last forever, is fairly cheap, can be used to bake big cookies, and doesn't involve the risks of flaking non-stick in your food or unrecyclable garbage being thrown into a landfill.
I don't know I can get into the pre-seasoned eggs camp. Sorry man, it just feels like the pepper changes the color and absorbs it the pepper flavor in the egg pillows. I just prefer the tongue to get spiked on the outside with those flecks.
100% with you apart from throwing away the frypan, bro that's wasteful AF, think about the children! Get a good stainless steel pan and keep it for 50 years!
Binging with babish is like my husband, and this guy is like the gardener I'm having an affair with and that we'll eventually elope
The way he scrambled the eggs were very sensual too
Desperate housewives reference haha?
@Man Man well its good you understand, because it made so much sense to me when i wrote it, but looking back it confuses me..
Like why do i even have so many likes.
@The alien in your backyard chill lol
@The alien in your backyard .... Uh-
I wasn't even thinking about him being Hispanic... You're the real racist because your mind automatically thought about that.. Quit projecting.
vid: you know the secret to perfect eggs?
me, having newly purchased a small non-stick pan specifically for eggs: is it the pan?
vid: it's the pan
me: damn right it is
wholesome
I bought one because of this video, it's worth it
i love this lmao
I didn’t buy a pan but I started cooking my scrambled eggs in the smallest sauce pot we own and holy fuck they’re great every single time.
Made a scrambled egg using my own pan, failed since it's too big and wide. Made one when i went over to my friend apartment, bigger than mine but the bottom is smaller and it turned out great.
When I was really into weightlifting and powerlifting I became aware of a term called Broscience.
Broscience is that piece of inaccurate yet widely accepted fact that gets passed on from bro to bro in the locker rooms or in front of the dumbbell mirror at the gym. You know, classics like "toning", 12 meals a day, "you gotta drink amino acids bro" and "deep squats are bad for your knees". Usually it's some guy who heard it from another guy who was "huuge" and that was all the merits a broscientist cared about.
As I've gotten more into cooking I've noticed that it kind of applies to cooking as well. That's why I enjoy this channel. It's no nonsense and embraces simplicity.
having grown up in a cafe with my former athlete mother, I've become the go to guy in my friend group for food tips and exercise advise
hearing this broscience stuff at the gym from my friends is always a disappointment, especially when it takes just a few minutes online to fact check things they hold in their minds as an unarguable reality
this channel is honestly a great respite during a long day - it's so great to just make a small meal or even just a cup of tea and sit down to watch one of these short vids :D
I've found a few nuggets of wisdom in broscience, actually, but yeah, by and large it's just total bullshit that sounds good, and it permeates gym culture worse than any other I've seen, perhaps because the right advice is often counter intuitive, so whatever retarded ritual "the huge dude" does is accepted as doctrine.
Don't think I'm defending it - for every piece of broscience that's correct that I've heard (correct but not correct for the right reasons) there's at least 10 that are just bullshit and conjecture
Are deep squats not bad for your knees? I get told I go too low
@@nikodonnell3852 Deep squats are not bad for your knees, in fact it's better for your knees if your hip goes below parallel to your knees*. If you don't have the mobility to go "ass to grass" don't go ass to grass, but squatting deep, as long as your form is good, isn't bad for your knees, it's good for them.
*going below parallel allows your entire leg and hips to work together, instead of just putting all the strain on your quads (the front of your thigh) and it's anchorpoints in the front of the knee joint. There's also a thing called the stretch reflex which happens when you go below parallel, which allows your hamstrings to work harder, which equalizers the tension around the knee joint as it's anchor points are in the back of the knee. The whole thing is worth reading up on if you have the energy after this whole rant.
old wives tales
I like this guy! Anyone who tells Gordon Ramsay to "slob his hog" is someone I want to hang out with.
Put a wig on and he might slob yours
....is he gay...?
@@universeofopulence No he's married to his camera woman
@@nottheonlysinner Might still be bi
@@carmen42069 He could be, but that doesn't really matter now. He's married to a woman lol.
"Puts two eggs with salt and pepper in a pan like anyone else"
People in the comments:
Dude you are amazing
Too much salt with this comment lol
It's true but I hope everyone just take it with a grain of salt
It's because so many people make it way more complicated than it needs to be, including Gordon Ramsay
@@endoktv1 Who cares about the effort someone puts into a video? No one. This guy makes content people want to watch, unlike "other people". That's all there is to it.
Its true though
This is the kind of cooking show we never knew we all needed
Michael Smazal totally! Everyone is complaining about how simple this is but honestly I never knew a lower cooking heat was better. Most cooking you tubers asume we know the basics so they make more and more complicated things. the average person losses interest fast because they are/could never make it themselves.
amen
0:15 "Scientific sounding nerds with long hyphenated names"
Pretty brave of you to throw shade at Kenji like that lmao
came here to say that
Especially when kenji actually does agree that salting eggs before cooking them is good
@@tucutaca2010 huge point in his cookbook, unmissable if you're a food lab fan
Kenji the type of guy to appreciate the dig
that raised my eyebrow after this autoplayed from the Crispy Potato video that autoplayed from Kenji's crispy potato video with the same recipe three years earlier...
hey my brother was a newborn fruit fly with SIDS and he died immediatly
I'm so sorry to hear that, but you got a heckin good story out of it
Jim Gaffigan?
Burke So you're a fruit fly.👍😁
my condolences, my friend
Uh
How to make scrambled eggs
Step one, purchase worlds tinyest frying pan.
Or eat 6 eggs at a time. I'm good with that. My cardiologist has a different opinion.
And tiny whisk
@@larrysmith2638 there's no correlation between food sources of cholesterol and hearth disease, as long as your diet is not hypercaloric or high in processed sugars and meats. You can check out the reaserch; biggest sample size data was conducted in the 80s/90s in Israel on almost 10000 people
@@Sam-sf8by the internet has so few people with actual brain cells, so give yourself a pat on the back for upping the collective intelligence a few points.
@@Sam-sf8by
This.
3:32 I literally thought, for the longest time growing up, that I hated scrambled eggs. They were dry, flavorless, and just all around gross. Nope, turns out my mom just has a tendency to cook them for longer than I enjoy them, so now that I'm old enough to cook my own food (14) consistently, and I have a choice in what I eat and I can alter some foods to my liking, I make them quite often for breakfast and I love them. I prefer slightly moist as opposed to completely dry.
i feel like this guy will go big sometime soon
@@endoktv1 I think most of his target audience would consider him a top notch producer. His videos are clear, educational, funny but not tryhard and most importantly: they don't take so much of your time. Also if you don't like his videos or his format why don't you go watch something else? (If you're into food, cooking and relating tinkering I'd reccomend Alex French Guy Cooking of whom you might have heard)
@@endoktv1 its not about all that. i just like this guy
@@endoktv1 There is somethin unique here. He makes cooking fun. He reminds you of a dad that loves cooking and making jokes.
@@endoktv1 it's his personality.. I'm not watching for the food
@@endoktv1 because his videos are short and to the point, which is a very interesting quality on TH-cam these days.
My great grandfather was a Royal Chef. My grandpa taught me how to scramble eggs. You’re the first person who actually knows how to scramble eggs like an old, stuffy British Chef. 👍🏽
Does that mean he knows it before your great grandfather?
@@fitrianhidayat No, he's saying that the guy in the video is the first guy OP has seen make scrambled eggs just like how OP's great grandpa did it.
First person based on what timeline? I know many people who know how to properly scramble eggs, including myself
@@happyfreeky but you didn't make a video now did you... 😂
@@Ihold8stars So? What kind of logic is that? Bitterlee said NOTHING about a video, only "You're the first person who actually knows how to scramble eggs... etc." Which is an untrue statement as written
The leakage is...... Uncontainable. This is your year shaquille
Lol this was no one’s year
There was a Gordon Ramsay master class ad before your video.
Yep can confirm
The TH-cam algorithm seems to be very simplistic. It just recognizes some key words and shows ads based on that I think.
I got it for Thomas Keller’s class.
I got Trump's kid that looks like he's wearing a skin mask
This was made infinitely better by seeing a Gordon Ramsay ad right before you told him to slob your hog
Vietnamese style scramble:
4 eggs
1 teaspoon fish sauce
1 teaspoon brown sugar (or palm sugar if you can get it)
pepper to taste
finely chopped green onions to garnish.
Beat eggs with fish sauce, sugar and pepper.
In a 12 inch skillet, heat to medium, melt a pat of butter.
Pour eggs in, allowing them to form a thin layer on the bottom of pan, let cook for 30 seconds.
Fold the eggs (does not have to be perfect) let the raw egg flow to recover the bottom of the pan and let cook for thirty seconds. Repeat once.
Flip the egg and turn off the burner, allow it to cook with the residual heat for 15-30 seconds.
Serve with onion garnish.
Scrambled eggs come out perfect every time.
Been doing this but add lime juice too.
I’ll need to try this.
@NA NA as Jesse mentioned, add a little (half teaspoon) lime juice too, it really enhances the flavour
His videos are so to-the-point. It's awesome. I feel like he's actually teaching me how to cook instead of being the commercial on the food channel like most cooking shows.
4:00.
Did he just hold the pan with his bare hands
○_°
Chefs can't feel in their hands. Believe me, my mom is a chef and I once watched her take a metal pan out of the oven with her bare hands because there "wasnt enough time to search for the oven mitt"
They don't have pain receptors in their hands lol
@@beverage7335 wait...ur mom was a chef and she didn't had the mitts ready to go?
Edit: your mom IS*
Since the pan is so small, there would be less residual heat after taking is off the stove, so it’ll cool down faster which is why he can touch it that soon afterwards
Gordon Ramsey's scrambled eggs are so delicious not because he uses cremé fraiche but because he yells at them. They are delicious out of fear.
😂😆
When you said “Gordon Ramsay can slog my hog” I immediately hit like and subscribe and now I’m looking for wedding rings for the two of us even though I’m gay
"Creme fraiche" may sound fancy, but it's basically sour cream. I make eggs more or less the same as the video describes, and off-heat I stir in a spoonful of sour cream and some chives. *chef's kiss*. Love the videos!
Peter Lommen that’s what I was thinking...and sour cream (just like mayonnaise) should be a staple in any good chef’s kitchen
That's what I used when I tried Gordon Ramsey's method for the first time. And honestly? It stops the eggs from cooking (the reason he uses creme fraiche) and tastes good.
Other than that, the main takeaway from this video and Ramsey's? A good scramble egg comes about because you are constantly moving the egg!
Can I use heavy cream?
@@CutiePie-xx8tg I think I used it once when it was what I had. Eggs turned out fine, I do think you need to be careful with portions: use just enough that you can mix in order to stop the eggs from cooking.
mbanks79 thanks!
Wow it feels so good to hear someone else say this. As much as I love Gordon he says some real bullshit. I tried salting my eggs after cooking, literally no difference. Also he had prisoners attempt to cook him eggs, and he claimed one guy's eggs came out watery because he "overcooked" them... like what?
the reason why you would salt the eggs after is if your using flaky salt for texture
slob my hog is now going to be a phrase i use regularly.
I always interpreted those egg pans in the middle of grocery isles as ridiculously niche products specifically for round sunny sides just to learn today that a reduced pan area would actually help the scrambled eggs too smh
Man I love how eloquently you speak; clear, colorful and funny. Keep up the good shit ma man
idk why I like your channel so much I'm in culinary school and I already know most of the stuff you talk about but you're just so good at talking about it
According to the circumference of my ball, this guy is criminally undersubsribed
RUhere4the TRIGGERING Hows that?
@RUhere4the TRIGGERING You sound triggered, pussy.
@Stop the BS "Full of bs" *only points out 1 nitpicky thing*
Bruh
@Stop the BS You're saying exactly what I said, you're making this huge thing about a fucking joke, besides, Gordon says worse shit about every person he meets, somebody joking about him shouldn't be so bad
Keep doing this man! I'm really just commenting so your shit just shows up more on the front page
Same
A true youtube hero
I love your videos! You have a great way of giving ppl the confidence to cook something nice!
TH-cam served you to me today. I think you are the NakeyJakey of food.
i love this guy, he doesn't fuck around with bs intros or anything. always straight to the point. much appreciated man
This guy is single handedly destroying the planet with his disposable teflon pan habit. Perfect eggs though. 🌈🍄🐛🦋🥰
Yes, its him! Not the huge corporations, its the individual cooking some eggs!!
@@Kevin-vn2ww
Yeah fuck that guy and his worlds tiniest frying pan. I wonder how many cow burps that one pan is worth.
@@ToveriJuri 5
I think that there's some truth to both sides here. Yes, corporations are responsible for most of the dumping and pollution issues, but at the same time, there's another issue. One person won't break the Earth, but the mindset of disposable consumption en masse is a major cause of this. James Hoffman discusses this in terms of cheap home espresso machines. The mindset behind the choice when whole societies do them is the danger
Trueeee
i have just one suggestion for you, and it's something i just recently discovered myself: instead of water, add a small amount of soy sauce and/or a thin tomato based sauce to the eggs DIRECTLY before you put them in the pan. scramble as usual. it works like adding water, but with more flavor :~)
i like to mix soy sauce and pasta sauce 1:2 in a small container, then add garlic salt, onion powder, and black pepper. the whole mixture should only be 1-2 tablespoons. i keep it separate until the very last second to prevent protein tomfoolery, and i let the pan get a little extra hot before i pour.
please give it a try and let me know what you think :~)
Dude your sub count has jumped by a few thousand every time I've come back to your videos the past few days. It looks like the algorithm is finally doing you right
You are my hero! First mention I've heard of Tapatio on a food video. Ever. Great job!!!! (Seriously, I've been blown away by the lack of fluff and focus on the food!)
"Gordon Ramsay can slob my knob"
Subbed.
I love how funny, yet informative your videos are!
I don't think Gordon Ramsay ever claims creme fraiche is the secret to eggs he just uses it to stop the cooking by lowering the temperature. If anything he says the secret is constantly stirring, which is what you're doing
Ice - Chill Out and Play Games ikr😂
I love Gordon but on one show hes confused as to how he could possibly fit a restaurant burger in his mouth and proceeds to try a fork and knife, on another show he makes a burger just as big or bigger and its just perfect, I understand its a show and hes basically depicted as a dick for the ratings boost, but Im more miffed like its a plothole in the “Ramsay series”. Really nice guy tho, formed a coalition against illegal shark harvesting.
@@broodypie2216 he is an amazing guy, but his cooking stuff is all an act. He knows his shit yeah but he is super elitist about it and he is hypocritical all the time for drama.
He shits on people for using white truffle oil, but there is a chef who is a judge on master chef with a famous recipe that uses white truffle oil. (Heston blumenthal) while i can respect him, and i know all the contestants that work with him LOVE him privately, something feels kinda dishonest with him.
@@broodypie2216 I actually remember both episodes. The burger he made had of been like 10 inches high lol..probably bigger than the one he mocked
Oh I remember the episode. The cowboy burger with the owners who hated the chefs burger and gordon actually liked the chefs burger
Yeah, well, Ramsay is a coked out shithead anyway, so there's that.
I had a Masterclass ad with Gordon Ramsay in it before this video... oh the irony
Damn, I hardly ever laugh out loud while watching a video, but the delivery on that SIDS joke was top notch.
Just saw the video about Brussels Sprouts and moved on to some of your others. I enjoy the content man. Keep up the good work! I'm subbed =)
Ditto. Started with the brussel sprouts and subbed. Now I am here. Agreed, good work.
same here
holy crap me too
Me too!!
Me too. I looked for Digg in food and landed on his channel. Haha.
this video influenced me to finally get that tiny cast iron that has been in my shopping cart for 2 years. my scrambles have been banging ever since.
Here's my recipe for those who don't want the dishes:
Crack 2 eggs directly into small nonstick pan.
Mix with plastic chop sticks
Cook the eggs, add salt and pepper as desired
Once done, take the pan to your table where you have a heatproof mat
eat the eggs out of the pan using the chopsticks.
Dishes: 1 pair of chop sticks, 1 pan
"The Leakage. Is. Un-Containable."
please explain the joke to me, I don't get it :D
@@purpletape6594 it means that soft-scrambled eggs in a breakfast burrito will be too messy because it will leak a lot! so hard-scrambled eggs would be better suited for a breakfast burrito :)
Careful. You're getting within range of my favorite chef AB.
Dude I can't get over how dope your cooking show is
I’m so glad I’ve come across your videos I love you stuff so far keep it up man
gordons masterclass ad ran before this video right now. divine :D
1:51 "The average life expectancy of a non-skillet is comparable to a newborn fruit fly with SIDS" I'm sitting in a maternity outpatient clinic and my coworkers are asking why I won't stop laughing.
My sister died of SIDS and that joke had me laughing hard.
I love the way you speak and your humor is so entertaining. Makes your content 10x more interesting
Dude, I love all your videos. Keep it up! You’re attitude is awesome 👏🏻
Subbed because you told gordon to slob. Also the fruit fly with sids bit.
I just heard about you channel and love you videos. My partner then told me you won a James Beard Award . I done know how to find what it was for and she cant remember. Im just do curious at this point i had to ask you. i hope you keep putting out simeple kitchen tips for people like me who love cooking, but sometimes dont know what im doing and need a good fix. thanks for what you do man.
Just watched three of your vids back to back. Good content, keep it up!
Let me tell you how proud I was when you went through this tutorial and my eggs are made almost the exact same way, all the way down to the tiny pan and rubber spatula
I can relate to non-stick and it having the life span of "a newborn fruit fly with SIDS".
Sometimes I wish you'd been in my gastronomy program at BU.
OK, I just tried this method and it is really, really good. Probably the most tender scrambled eggs I've had. Congratulations on a new subscriber!
Dude I love your videos! I've recently gotten into cooking and your vids have been great!
This guy needs more views
I love that you're that only comment on the Why do we cut the ends off of ham video.
For some reason this video unlocked a hidden memory for me. My grandma made a breakfast borrito before school (5th grade) one day, and I put it in my backpack. I forgot about it and 2 days later she found it and didn't really say anything. She never made me one again. Kinda funny thinking back
I love that Ramsey’s cooking Masterclass pays to be on this video
...And then literally right after the video a Gordon Ramsay Masterclass commercial came on...🤔
The breakfast burrito with soft scrambled is totally true. I've discovered this on my own.
Same
There's probably a word or phrase for it somewhere (likely in another language), where the shell is more firm than the filling so instead of cutting through all the layers; the sturdier outer layer pinches & pushes the filling out of the back end.
new fan of the channel!
i gotta say though, the only "scientific-sounding nerd with a long hyphenated name" i know of (kenji) is all about putting the salt in the eggs early; he might have even been where i learned that trick from, how it's actually _better_
Thank you for blessing me with the ability to finally cook scrambled eggs evenly
My wife likes her eggs dry, with a little bit of carmelization.
It's like pizza: the best one for you is the one you like the most. My Italian friends disagree. Idgaf. :P
Italians are the most stubborn foodies I've ever met in my life.
@@nikosfilipino no kidding
@@nikosfilipino I'm Italian and I 100% COMPLETELY agree with you. It's obnoxious and ridiculous. Everyone has their own way of cooking things and we should all embrace each other's ways
@@Ena48145 As a fellow Italian I absolutely agree. I think we just get pissed off when people say they are doing an "Italian" recipe and then they make some abomination
Ochikeron showed me to mix my yolks with mayonnaise. I love, it the emulsified eggs in the mayo make the end result really creamy and soft. plus, if you're using kewpie, japanese mayo, umami from the msg and the tanginess from the rice vinegar are just primo a plus yum yum yum. its my favorite way to eat them
I like eggs that were made on a cooktop griddle, so I emulate that using a cast iron griddle pan (no depth). I like to tilt the pan and drag the solid curd carefully away from the running egg and create layers of nice thin curds. I also very much like using a tamagoyaki omlette pan and rolling the thin layers of egg up to make a japanese style of rolled omlette. Takes no more or less time, though it takes some practice learning how to start the first fold nicely. Sometimes if I made fried rice the night before I fill the layers of rolls up with it (OMG Good!!!)
@Internet Shaquille You sir, make quality content.
Nice and all to try to slay dragons... but Ramsey's scrambled egg guidelines are great.
Wouldn't even know where to buy creme fresh. Your videos are awesome for beginners and moderately experience people who just want to cook.
Damn dude your videos are great, I really can see you getting 297 thousand youtube subscribers one day
inshallah
".. Encourage the formation of small Kurds." 🌍
Gordon Ramsay never says creme fraiche is the secret-- he says the secret is in the cooking method. He uses creme fraiche to cool the eggs before they get overcooked because of the remaining heat in the pan, which is what you did my dude.
lolling at daily harvest ad being on your vid after you shaded them i love it
I literally just started watching this channel and right out of the the gate he comes after my guy kenji 😭😂
He actually came out with a scrambled eggs video 3 months ago where he talked about the salt thing and how it wasn’t true lol
Yooo he’s preaching about silicone to scrap the bowl for that $$ V A L U E $$
@NA NA nah nah, not like that buddy
You're like an amazing cook that realizes TH-cam and the internet exsite
No wonder my scrambled eggs suck. I usually let the pan get screaming hot, throw the eggs in there and stir 😬. I’ll try this lower heat method tomorrow.
I got a Gordon Ramsay masterclass ad before this video 😂
He is well spoken, I can see him successfully picking up girls talking about scrambled eggs 😎🥚
Whoa. I just made the best eggs of my life in like three minutes. Thanks!!
I really enjoy how clean and clinical his kitchen is!
I can pinpoint the exact frame I fell in love with your channel.
Thanks! I actually was using your scrambling technique without knowing it. But I was using a big pan. Thanks for the advice!
I claim nothing. It is the scramble of the people.
He uses a big pan too. 🙅♀️ th-cam.com/video/8KdNi9JvESg/w-d-xo.html Don't let this "I can throw away $10 on a tiny skillet every 3 months because I'm a famous TH-camr" piece of shit lord over you anymore!
@@CoryTheSimmons but those weren't scrambled eggs...
Beautiful intro. You're a true scholar.
this is the first cooking video I've ever seen validate my hard-scramble preference and i appreciate that
Literally this is the second video that I've watched and I already love this guy!
Oh shit he called out Kenji!
Hispanic moms cool the shit out eggs aka hard dry scrambled
I was looking for this comment. My mother in law says my eggs are always undercooked 🙃.
Im glad you did cuz I was looking for it too
Mate African mums too with eggs/meat in general! I can't believe there was a time in my life where I thought it was perfectly decent to eat an egg so overboiled it came with a grey-rimmed dusty yolk
Lmao so true!! Rubber like texture 😅
Indians too bruh😂
pro tip sour cream is indistinguishable from creme fraiche once it's in a bunch of friggin eggs
this guy is going to make cooking very prominent in the yt community
Ya no kidding. I hope I can be a part of the growth since I'm just cooking everything in my skoolie lol
djay T-b cooking is already very prominent on youtube, have you ever heard of babish
@@egonlol yea but i'm talking this guy has what it takes to be even bigger than that
@@egonlol its prominent but its nothing like the beauty community. Slowly but surely we're getting there but its not there yet. Also, if you want to see a girl in a school bus make homemade donuts pls subscribe (: I'm trying to hit 50 before my bday in Jan. Thank you!!!!
“The average lifespan of a non stick skillet is comparable to a newborn fruit fly with sids” That statement had me rolling. You’ve got a new subscriber! 😁
Honestly this video is the best unintentional advertisement for ASU I've ever seen
You can also get a small cast-iron egg pan. It'll last forever, is fairly cheap, can be used to bake big cookies, and doesn't involve the risks of flaking non-stick in your food or unrecyclable garbage being thrown into a landfill.
I don't know I can get into the pre-seasoned eggs camp. Sorry man, it just feels like the pepper changes the color and absorbs it the pepper flavor in the egg pillows. I just prefer the tongue to get spiked on the outside with those flecks.
100% with you apart from throwing away the frypan, bro that's wasteful AF, think about the children! Get a good stainless steel pan and keep it for 50 years!