You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from
I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds
@@anti-ethniccleansing465 depends where you’re from! In some places you can get avocados cheaper than you can get instant ramen! Not here though. An avocado is like $3 O_O
Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home. Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺
Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!
As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.
Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!
MSG+lower NaCL and higher Potassium Chloride salts (for your peace of mind). To elaborate, the topic is heavily investigated, and the actual effect of NaCl (or rather its degree) is still heavily debated/or rather hard to generalize. Unless eating an excessive amount of NaCl, its decrease in your diet generally doesn't significantly alter your blood pressure, and certainly not a significant factor in that. Though that is a somewhat case-to-case thing, because blood pressure alteration based on NaCl consumption varies significantly among individuals. So if you only consumed a moderate amount of salt prior, then reducing the intake most likely won't affect significantly your blood pressure (though it may). Cutting out salt from your cooked dishes generally doesn't really make sense, because most of your salt intake will generally come from pre-salted processed food, so cutting those out would make an actual difference, not leaving salt out of your scrambled eggs. If you don't consume any processed food, then cutting your already low/moderate NaCl consumption likely won't do much. Rather then under salting your cooked foods, eat more vegetables, don't eat any processed and pre-seasoned food (chips, canned foods, cup-noodles, any processed meat like ham, bacon, cookies etc.) and consume only a moderate amount of cheese and cook everything yourself from base ingredients. Cholesterol consumption is somewhat similar, though it is closer to an actual false common knowledge. Besides old and heavily biased studies' findings, it is now generally accepted in the scientific community based on research, that dietary cholesterol has little to no effect on your actual cholesterol level/metabolism. That is of course generally, because there are health disorders where dietary cholesterol plays a big role, this is not generally the case, unlike in salt consumption where its effect simply varies greatly in the population but excessive intakes clearly have significant blood pressure increasing effect in everybody (just to a varying degree).
@@fenrirr22 Because this is such a controversial area, it would be better if you cites some of your sources, or at least some resources you trust (and why).
This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.
You’d be better off putting the scrambled eggs in a plastic bag and cook in a water bath like you usually do with sous vide. Straight eggs would be too viscous to be circulated and cooked properly by the sous vide.
@@septemberlondon lol I think y’all are talking about 2 different styles!! He said big curds so you don’t mix a lot for that and you said medium with lot of stirring, just both like a little runny
I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth
@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼
In Poland, we don't usually whisk eggs before frying. We pour them with whole yolks into slightly heated butter, stir the whites alone until they don't set, and finally mix everything together. Highly recommended.
1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good" Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!
@@marcellkovacs5452 That's another one of my problems with it. You take a low cal and healthy breakfast and turn it into a super high calorie one. If I'm going to being eating that much fat there's things other than scrambled eggs I'm gonna be eating first lol.
ok sure cream (and butter) is cheating but, like, have you tried keto. I’ve never felt or looked better and like a life of buttery eggs and creamy sauce over my steak and veg is truly a wonderful life. Like even at the expense of only being allowed croissants or pasta or cake like once a month viva la fats and proteins yo!
Ethan how you feel about the extra fat calories being wasted on eggs is how I feel about bread: Like if i’m gonna eat carbs don’t give me a mediocre bun, overcooked pasta, sugar coated sugar, stodgy rice etc. No I will only cheat for the flakiest croissant, daintiest petit four, or ripest peach. Or like right now the pre-bender room service pizza after 3 weeks of chaos 😹 But I’m happy to make the french eggs everyday so 🤷♀️
I spent about 20 years trying to figure out why, occasionally, I'd get amazing creamy perfect-tasting eggs at restaurants and couldn't replicate them at home. Eggs I cooked, and from most restaurants, seemed to come with this odd off-flavor I can't quite put my finger on. What I discovered, by accident, was that adding salt to the egg before cooking doesn't just change the texture, it also has a big impact on the flavor. I had been dutifully adding salt to my eggs "because it improves texture" for years, never thinking it'd have such an impact on flavor. My solution was to add plain whisked eggs to a medium temp pan with a pad of butter, pull together the medium curds I prefer, and then right as the eggs are almost done and the curds are still wet, hit it with a pinch of salt, toss, and plate.
When I first started cooking, many, many years ago, on applying for a job in a restaurant you quite often got asked to do one of two things for the chef. Cook scrambled eggs, or an omelette, soon learn to be very good at both. Very simple, and very easy to get wrong. :)
i can't believe how much this channel has grown in just a year. i found this channel back in august of last year when it had 170k or so and now has tripled that a year on. you deserve all the growth man, the effort you put in every video is insane.
When I was a kid we would make what we called "soft boiled eggs", which was basically hard boiled eggs with a little moistness left in the yolks, mashed with butter and spread on toast. I loved it. A few years back i realized I could get the same effect by not overcooking scrambled eggs. It didn't need all the butter. Eggs are very inexpensive. I've never bought the giant flats of eggs, these are surely the cheapest way to buy eggs, but my grocery store sells 18 eggs for around 2 bucks. Even when I buy fresh eggs from a farm or something it comes out to about a quarter an egg. Soft scramble on toast is truly a simple cheap dish that is very satisfying, probably the very best flavor/price ratio of any food.
The best is when the yolk is cooked to the viscosity of maple syrup and you can dip bacon and toast in it, and the white is fully set but only so much so that you can tear it without it just cleaving like rubber. That is perfection.
Buying eggs super cheap indicates that they are from battery caged hens (as cruel as it gets). I’m poor myself, but I spend the extra money to support better practices (which would be pasture raised eggs). Even “cage-free” eggs are quite cruel. Pasture raised is the way to go. I can’t look at myself in the mirror otherwise.
To me, soft boiled eggs means the yolks are outright runny. Kind of like sunny-side up except as a boiled (or steamed) egg. There's also medium cooked eggs, like the upper middle row on the chart of boiled eggs in the video.
Thank you for this video. It has taught me so many things I still had questions about. All the other videos online seem to only function as a recipe but give no history to explain why the egg is cooked in that manner and they certainly fail to mention that there is a different way of cooking the scramble eggs. Back in about 2012 I started my journey into cooking and it began with wanting to cook eggs. Growing up I did not have a good teacher in the kitchen and my food was always burnt and a childhood filled with burnt scrambled eggs had always troubled me. When I started watching TH-cam videos on the topic I had no idea how versatile and difficult an ingredient an egg actually is. First egg I learned to cook properly was a poached egg. Since I heard so many people lamenting over this style I figured the others would be easy. Then Scrambled Eggs... with the different variations based on regions, it took me a year just to figure out that there is a cultural difference. Thank you for this video again. These fundamentals open so many doors for future cooks I will do and I'm excited for my next batch of scrambled eggs.
I made type 1 eggs (gently cooked over low heat) last night for dinner. They were the best, fluffiest, most eggy tasting scrambled eggs I've ever made in my life. Thank you, Ethan.
Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.
Just when I'm camping and want to make some simple yet mad scrambled egg for brekky in few hours, this legend posts just the right stuff. thanks mate. 🤙
3 minutes in, and I think this will renew my interest in scrambled eggs, having tried a lot of ways to make them and after watching dozens and dozens of videos. "Chapeau bas !" (which is a french for "hats off to you Sir")
Quick update : tried this morning, I didn't have a glass bowl so i used a small, thin metal one and most probably had the water boiling too furiously, so I had to really lower the heat. While i didn't get a perfect result, it was already way silkier than what I used to get, with just 2 eggs and a pinch of salt. No butter needed so it's a bit healthier :) And since eggs keep sticking on my pans, but NOT on the bowl i used, it makes for a quicker cleanup after I'm done. I'll get a glass bowl keep honing this skill, thanks again !
If mine ever come out too dry, I toss some chia seeds in there to soak up the water and add some yogurt or creme fraiche. Maybe not enough to flavor it, but just enough to re-introduce a bit of cream. But I also like eggs just about every way, so I'm always just winging it.
I've been making eggs for my wife every morning since the beginning of the pandemic, you have summarized all my observations in a simple video. thank you! that was great for me to break my process and improve it.
I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!
Scrambled eggs are in my top three favorite foods yet I can't seem to make them as well as other people do, even after 50 years of cooking! Now I know why! I wish I had learned all of this decades ago! Even when I visited Paris in '88, a chef made them just like you show in the "French method", but I was really after the large curd as you show in the first method. They wanted to serve me an omelet but I wanted simple scrambled eggs. Now I realize there's nothing 'simple' about it -- until you learn what's in this video.
i love cooking scrambled eggs in a screaming hot wok (with vegetable oil) only salt in the eggs, agitate and flip them quickly until almost done, about 45 seconds for 4 eggs. then top with green onion, lime juice and homemade chili oil. So good. There's a little bit of brown crust here and there from the initial drop into the hot pan. So delicious and extremely fast. Must go make some now.....
Your method sounds similar to mine, and if you think your eggs are good with vegetable oil, try using bacon grease!! Yum!! Use a hot pan (9.5 out of 10 setting on my electric stove), a teaspoon or so of bacon grease, 3 eggs with Kosher salt and cracked black pepper whipped in, and they should sizzle when poured into the pan. Stir quickly, kind of folding the cooked into the middle to allow the liquid to hit the hot surface more often. Not only is this quick, it has a great mouth feel and is delicious!!! (And no nasty runny eggs like shown in this video).
I'll be honest. Like most I still find the eggs my grandma used to make the best and always keep trying to emulate them, though without the most success. The preparation was interesting in that the cooktop changes it massively. Best with a cast iron electric cooktop. Butter white onion until it's translucent on low heat. Turn the heat off, add the unwhisked and start stirring, but only the whites. Once those set a bit incorporate stirring the yolks. Best served on sourdough with Central european sweet mustard and butter.
My preference is something similar to the ingredients of the first with the quick cooking of the last. I do not enjoy eggs cooked the other way at all. Just before I left home my mother gave me two pieces of advice on how to scramble eggs, and I have followed that simple advice to this day. 1. If you are cooking for others, make sure that they are at the table before you start to cook the eggs. 2. Serve just before you think that they are ready, they will be as you intend when they reach the table.
In order to finally make French style scrambled eggs, I poured the egg mixture straight into the pot. I kept the heat on low, whisked vigorously and pulled the pot off and back on the heat every ten seconds. If it doesn't enough, I would hold the pot at an angle and let the heat concentrate on one end where the mixture moved to. Once tiny curds started to form, I turned off the heat and continued whisking until it stopped steaming. The result was a bright creamy texture that was almost like sauce. *It was the most amazing egg recipe I or any restaurant ever made!*
As someone who just craves knowledge about cooking, baking, or anything in the kitchen really, I greatly appreciate these videos. Truly informative and fun to take into practice.
Finally - an easy, strait forward way of making the ‘French Style’ form of scrambled eggs. Just tried out the technique and had great success. Thank you!
Great video! My preferred way to make scrambled eggs is to bring them up to room temperature, (if I have time), crack them into a large bowl add some 33% heavy cream, (or 18%, if that's all I have). Heat a non-stick pan, whip the eggs & cream, maybe a touch of salt, melt lots of butter in pan and add the eggs. I use a hot pan, and keep them moving the whole time, scraping and folding until they are firm, but not dried out. Dump quickly onto a warmed plate.
I whisk eggs with a dollop of milk and some pepper. I add to a non-stick pan over a narrow heat source ie the smallest gas burner or electric element on the stove. That allows me to control the heat applied to the eggs, moving them with a small spatula. Turn the heat off before they're done so residual heat finishes the cooking. I get lovely medium-large curds every time. I occasionally add a quarter teaspoon of a vegetable-based stock powder to the whisk mixture.
I tried adding some corn starch and vinegar to my eggs along with the usual milk, salt, pepper, and msg. Actually the best scrambled eggs I’ve ever had. Didn’t need any hot sauce or cheese whatsoever. Thank you!!!
Too many places just overcook the eggs. You have to remember that the eggs continue to cook for a bit after you remove them while you are plating them and putting them on the table. Remove them from the pan a little bit before you think they are done. It's really amazing how an extra 30 seconds or so can completely change the flavor of the eggs.
I've watched a lot of videos about scrambled eggs, and I find that the way I make them is not usually shown: I will crack the eggs into a heated buttered/oiled pan, and I will scramble the whites first, and only when they are set, I will break the yolks and cook them with the whites. Leaves the eggs a bit runny but also curdy, also giving it a nice marbled color. Don't know why, but that's how I've learned to cook it from my mom. Not sure which culture makes this kinds of eggs. I love soft boiled eggs, so this type of scramble is my favorite (but I'll eat any type of scrambled eggs if offered. I love eggs.).
I watched a chef's video that said for scrambled eggs, the only thing that should be added is 1/2 an egg shell of water per egg. They're quite good! I also learned of Thai fried eggs. Scramble the egg with no additives and cook in a HOT pan that has quite a bit of oil in it. It cooks fast. If the oil is hot enough, it really doesn't absorb much. Coconut oil is recommended for a few reasons
I have always cooked bacon, poured some of the grease out of the pan and then crack the eggs in the pan doing a scramble while they are solidifying. I learned from this video that I am chronically overcooking my eggs, but I love the visual of the distinct white and yellow together with some pepper on top.
I always get perplexed by the fact that I am in the minority when it comes to scrambled eggs... I prefer big, fluffy pieces that are yellow with a bit of browning. And its even weirder that people seems to think that slight browning is burnt... black is burnt, not brown! brown like a nice pancake! mix two eggs, heat up a pan to medium high, let the egg mixture sit a bit, stir a bit, take it off when you start getting brown spots, presto, perfection! ...this is also why I get so dissapointed by scrambled eggs at a resturant or hotel, pale with no browning, moist and runny, and zero flavor.
Gross. Like plastic. The seasoning and technique is where the flavor comes in. While with solid protein, browning means flavor, eggs are a liquid protein, browning is completely unnecessary and uncalled for.
For scrambled eggs I rely on Jaques Pepin - cold pan start, eggs and butter in at the same time, stirring under low and slow - i put in the eggs whole and scramble as I mix
I'm just here to scramble to perfection, bc I'm monogamous w the BEST breakfast ever: 1. OVER-toast a raisin cinnamon bagel (using the "bagel" mode). 2. Saute: White Onion + Mushroom + Green Peppers "til aromatic" (w plenty butter) 3. On LOW temp, add in 3 whisked eggs, scrambled to your exact preference. 3. Microwave some Rosarita Refried beans: ~33 seconds DONE. It's freaking MAGICAL!!
You have helped me so much in the kitchen by giving me the equation. Thank you bro, from one guy to another. With the knowledge you’ve given me I’ve plugged and played different things in the kitchen based off the purpose of the ingredient rather the recipe. It’s all about the “why.” You’re the man!!
Dude get out of my head! I literally woke up 5 minutes ago and I'm CRAVING scrambled eggs, and what video is staring me right in the face when I pick up my phone? THIS ONE! Ethan is a psychic confirmed! 😆😂🤣
1. Use a Non stick sauce pan not a frying pan to reduce sufface area and stop it cooking to quickly. Heat pan on a mid heat . ( No butter needed) 2. Mix eggs roughly in a bowl with fork, not a whisk and a pinch of smoked salt ( Add pepper after ) 3. Tip eggs in the pan and stir slowly around the sides and then acrross the center allowing it to develop texture but not catch or so fast that it turns to a poridge consistency. 4. When it is still glistening serve it on to the plate not the toast or bread as they will go soggy Job done : )
Honestly man you make some of the best videos on TH-cam. I love that you combine science with cooking and it is fun to watch and always entertaining! Gotta go make some eggs now!
I learned over the years from watching Gordon Ramsay and Jacque Pepin how I like my scrambled eggs. I like relatively small curds, I cook them over medium-low heat with a big chunk of butter (maybe a tablespoon or 2 I don't measure), and I like to stir them very often with a rubber spatula in order to make sure that no big curds are formed. I like them to be similar in texture to almost a custard. Add in as hefty a handful of grated cheese as you like and voila you have some outstanding scrambled eggs that are literally prepped and cooked in 5 minutes flat.
Fantastic as always Ethan... thank you. Lots of variations to try. I like heating a knob of butter in a hot pan and putting 5/6 cherry tomatoes, halved and face down to give some tomato juice and flavour into the pan. I don't leave them long just so the face onto the pan has started to cook and release juice then I take them out to serve alongside the finished scrambled egg. Take the pan off the heat and crack and agitate my eggs straight into the pan using the residual heat with a sprinkle of salt. Better to agitate eggs in a separate bowl but this saves on washing, just a frying pan ;-) A sliced fresh red chilli goes nicely too and the colour looks lovely too alongside the eggs ;-)
I have been making the version (2) from your video for about a year now, and i just use a frying pan and some butter, it takes time, and you defidently have to control the temprature, but easily doeble in 10 min or less.
I love the principle/theory based teaching. Following this video I made the best scrambled eggs I've ever made. Being on a cut, it's great info hour how to make creamy soft eggs with only a little margarine salt and pepper
Recently been undergoing building works and been without a kitchen for 9 weeks now. I’ve learned how to make absolutely banging scrambled eggs in a microwave. With smoked salmon on toast, the Saturday breakfast of kings.
Thanks! You answered questions I've had about temp, ingredients, then results. I may not decide on the Best scrambled eggs, but I'm sure I found the Best video on the subject!
The way I like to make them is heat the pan to medium high, with butter in it. When the pan is nice and hot I drop my eggs in and immediately turn off the heat. Then start scrambling, and when curds just begin to show, I hit it with heavy cream and salt and keep scrambling. Then serve it with scallions or chives and some black pepper on top.
I wanna know what your thoughts on Indian style scrambled eggs, ie, egg bhurji, where you may actually WANT a fairly dry and kinda crumbly texture at the end, and also there is so much added flavour in everything else(ie the onions, tomatoes, chilli, masala powders).
I use like finger size slice of butter throw it in cold pan. Turn on low heat and whisk the eggs and tablespoon of milk together with salt to you liking in separate bowl, then pour it into pan and stir more frequently as the cook on eggs goes on. When I am close to finish I turn the heat off completely. Takes me over 10 minutes for sure I just eyeball heat with gas burner.
I like putting the eggs in whole, stirring off the bottom but not bursting the yolks until about halfway through. It creates a kind of "chunky" scrambled egg but the colour stays way brighter cause the yolk cooks last. Like a soft-boiled egg but scrambled.
I like to add milk to control the temperature and i scramble the parts in stages, whatever yolks i broke get scrambled first, then when some of the yolks firm up, scramble part of those, then scramble again when mostly firmed. I keep adding milk until im done then chop up the curds, spread around to dial in the moisture i want then season.
I love this video - I like how it's not just, "Oh here are my perfect scrambled eggs," or even "Here are my perfect scrambled eggs AND WHY." It's "here's the GENERAL why/how" - do with this information what is good to you. I can only imagine this video took a LOT of research and testing. The only thing I would have liked would be that for each recipe at the end, you explain as you're going through how each decision you make factors into the result. I think that would have solidified my understanding of the theory much better. But I understand the video can only have so much going on. Likewise, obviously you can't give an example of every single variation and how it results, because there are so many variables, and controlling for them perfectly is also quite difficult.
I personally make eggs similar to your first batch. I learned it watching a Jacque Pepin video years ago. If I remember right he said they were a more country french style. Thanks for the vid!
I like to stir a lot and add a tiny bit of milk and a *VERY* small drip of oil and a little bit of salt toward very end of the cooking time. It gives me tasty, small, moist curds with a crumbly consistency (good for even dispersal in a breakfast burrito which his my favorite use of scrambled eggs). No butter, no water, but I regulate temp by taking the pan off the burner as it's cooking as needed to cook it juuust right without drying out.
THANK YOU for recognizing and showcasing that different cultures and cuisines have a different definition of what “perfect” is. As an Asian I constantly hear how the Eastern way of cooking is wrong. And Western Chefs are glorified by it. Eastern food is minimize down to “take out” where as if you go to a 4 star restaurant it’s always a French or Italian restaurant.
People in the comments knocking the french style eggs - don't knock them until you've tried them! They are really good. I think I was put off at first because I equated the texture to meaning they were raw and not cooked properly but they totally are and taste creamy with no cream added.
I think the type of stove really matter when making scrambled eggs, its way easier on an induction stove due the temperature. electric and gas stove gets really hot even on low heat
Man, this is top quality content that people pay money for to learn, yet you share it with us for free. Thanks a lot man..✋🏼😸 Also the ones I've been making so far before watching your video is the French Style.. I learn it from Gordon Ramsay.. Everytime I make it, my siblings always asks for more 😂
Ethan, great videos as always! Love your content. I appreciate your blend of healthy choices + good cooking. With my eye on health, I have always thought that MSG was purely bad. I don't know why really. I think just a reputation thing that has stuck around over the years. I see you using MSG a lot. Could you demystify that for us? Maybe could be a video with a bunch of other common ingredients like "enriched bleached flour" , cornstarch/syrup, whatever else. I find myself looking for alternatives to every recipe and wondering if I am just wasting my time and mental health!
Great video! I make the French style without the water, just work the curd constantly and maintain the pan temp by going off and on heat frequently. Best style imo but they take a while to make
I watched your video a few nights ago and today decided to give your method a try and I must say I was amazed at how delicious the eggs were when cooked like this. I want my eggs done like this from now on! Great video!
I love your videos, and specifically the style/focus of them. Its really interesting learning about the science/techniques of cooking and the 'how' and 'why'. I also really like how you cite books and other famous chefs. That way I can get their knowledge from you! Much love
Taste so much better when cook on a flat griddle. Then you can get huge fluffy curds and avoid that slimy texture you sometimes get with undercooked scrambled eggs. I just spread them out thin over the entire flat griddle then sprinkle salt and pepper and done. Easy clean up too!
You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from
Step one: rent an Air BnB with no clutter or even furniture and film your video there.
I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds
Proof that you can have a healthy, tasty and dignified meal for a student's budget and prep time.
Yeeep. My go-to breakfast is rice, eggs (fried), avocado, then furikake sprinkled on top.
respect the Yang Wenli pfp🤝🤝
@@AaronAMVs
You rich bastard with that avocado. ;)
@@anti-ethniccleansing465 depends where you’re from! In some places you can get avocados cheaper than you can get instant ramen!
Not here though. An avocado is like $3 O_O
Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home.
Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺
Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!
As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.
Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!
Sounds to me like you need some Dan-O's
Potassium chloride
Hmm, sounds like an interesting research project!
MSG+lower NaCL and higher Potassium Chloride salts (for your peace of mind).
To elaborate, the topic is heavily investigated, and the actual effect of NaCl (or rather its degree) is still heavily debated/or rather hard to generalize.
Unless eating an excessive amount of NaCl, its decrease in your diet generally doesn't significantly alter your blood pressure, and certainly not a significant factor in that. Though that is a somewhat case-to-case thing, because blood pressure alteration based on NaCl consumption varies significantly among individuals. So if you only consumed a moderate amount of salt prior, then reducing the intake most likely won't affect significantly your blood pressure (though it may).
Cutting out salt from your cooked dishes generally doesn't really make sense, because most of your salt intake will generally come from pre-salted processed food, so cutting those out would make an actual difference, not leaving salt out of your scrambled eggs. If you don't consume any processed food, then cutting your already low/moderate NaCl consumption likely won't do much. Rather then under salting your cooked foods, eat more vegetables, don't eat any processed and pre-seasoned food (chips, canned foods, cup-noodles, any processed meat like ham, bacon, cookies etc.) and consume only a moderate amount of cheese and cook everything yourself from base ingredients.
Cholesterol consumption is somewhat similar, though it is closer to an actual false common knowledge. Besides old and heavily biased studies' findings, it is now generally accepted in the scientific community based on research, that dietary cholesterol has little to no effect on your actual cholesterol level/metabolism. That is of course generally, because there are health disorders where dietary cholesterol plays a big role, this is not generally the case, unlike in salt consumption where its effect simply varies greatly in the population but excessive intakes clearly have significant blood pressure increasing effect in everybody (just to a varying degree).
@@fenrirr22 Because this is such a controversial area, it would be better if you cites some of your sources, or at least some resources you trust (and why).
This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.
Sounds like something ChefSteps would do 🤣
Scrambology.
You’d be better off putting the scrambled eggs in a plastic bag and cook in a water bath like you usually do with sous vide. Straight eggs would be too viscous to be circulated and cooked properly by the sous vide.
Grant ChefSteps: "Let me turn on the Joule first."
I love a high heat soft scramble. Big, tender curds mixed with some runny egg that finishes cooking on the plate
Yes! Completely agree. Med-high heat, constant stirring and remove just before they’re done. Results in tender, moist eggs with medium sized curds.
@@septemberlondon lol I think y’all are talking about 2 different styles!! He said big curds so you don’t mix a lot for that and you said medium with lot of stirring, just both like a little runny
I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth
Same I've always liked my eggs cooked extremely high heat and fast, not to the point of drying out, literally on the burner for about 60-120 seconds
Ethan is carving out his special niche in the foodtube industry, which is super scientific cooking, love it!!!!
Absolutely, love Ethan. If you want scientific cooking videos definitely check out Adam Ragusea as well!
@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼
In Poland, we don't usually whisk eggs before frying. We pour them with whole yolks into slightly heated butter, stir the whites alone until they don't set, and finally mix everything together. Highly recommended.
Im halfway there, i crack them into the melted butter pan then scramble the whole thing after like 5-10 seconds
1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good"
Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!
Yep when you don't use a bunch of butter or cream you definitely need to pay attention to the cooking process much more!
And you pretty much double the calories, considering that butter is something like 700 kcals/100g meanwhile an egg is 75 kcals
@@marcellkovacs5452 That's another one of my problems with it. You take a low cal and healthy breakfast and turn it into a super high calorie one. If I'm going to being eating that much fat there's things other than scrambled eggs I'm gonna be eating first lol.
ok sure cream (and butter) is cheating but, like, have you tried keto.
I’ve never felt or looked better and like a life of buttery eggs and creamy sauce over my steak and veg is truly a wonderful life. Like even at the expense of only being allowed croissants or pasta or cake like once a month
viva la fats and proteins yo!
Ethan how you feel about the extra fat calories being wasted on eggs is how I feel about bread: Like if i’m gonna eat carbs don’t give me a mediocre bun, overcooked pasta, sugar coated sugar, stodgy rice etc. No I will only cheat for the flakiest croissant, daintiest petit four, or ripest peach. Or like right now the pre-bender room service pizza after 3 weeks of chaos 😹
But I’m happy to make the french eggs everyday so 🤷♀️
I spent about 20 years trying to figure out why, occasionally, I'd get amazing creamy perfect-tasting eggs at restaurants and couldn't replicate them at home. Eggs I cooked, and from most restaurants, seemed to come with this odd off-flavor I can't quite put my finger on. What I discovered, by accident, was that adding salt to the egg before cooking doesn't just change the texture, it also has a big impact on the flavor. I had been dutifully adding salt to my eggs "because it improves texture" for years, never thinking it'd have such an impact on flavor. My solution was to add plain whisked eggs to a medium temp pan with a pad of butter, pull together the medium curds I prefer, and then right as the eggs are almost done and the curds are still wet, hit it with a pinch of salt, toss, and plate.
you probably just added too much salt at the beginning, too much salt brings out some of the water from the eggs because of reverse osmosis
Same. But I use Olive oil instead of butter. Its soo good
Yeah I learned that lesson too about not adding salt until just before the end. 👍🏼
Ethan, you should do the same video for omelettes. Appreciate the level of effort and care you bring to each video.
When I first started cooking, many, many years ago, on applying for a job in a restaurant you quite often got asked to do one of two things for the chef. Cook scrambled eggs, or an omelette, soon learn to be very good at both. Very simple, and very easy to get wrong. :)
i can't believe how much this channel has grown in just a year. i found this channel back in august of last year when it had 170k or so and now has tripled that a year on. you deserve all the growth man, the effort you put in every video is insane.
When I was a kid we would make what we called "soft boiled eggs", which was basically hard boiled eggs with a little moistness left in the yolks, mashed with butter and spread on toast. I loved it. A few years back i realized I could get the same effect by not overcooking scrambled eggs. It didn't need all the butter. Eggs are very inexpensive. I've never bought the giant flats of eggs, these are surely the cheapest way to buy eggs, but my grocery store sells 18 eggs for around 2 bucks. Even when I buy fresh eggs from a farm or something it comes out to about a quarter an egg. Soft scramble on toast is truly a simple cheap dish that is very satisfying, probably the very best flavor/price ratio of any food.
So good. I've always loved soft boiled eggs.
The best is when the yolk is cooked to the viscosity of maple syrup and you can dip bacon and toast in it, and the white is fully set but only so much so that you can tear it without it just cleaving like rubber. That is perfection.
Buying eggs super cheap indicates that they are from battery caged hens (as cruel as it gets). I’m poor myself, but I spend the extra money to support better practices (which would be pasture raised eggs).
Even “cage-free” eggs are quite cruel. Pasture raised is the way to go. I can’t look at myself in the mirror otherwise.
@@davidbeddoe6670
But how to achieve such perfection? I always struggle with making soft boiled eggs lol.
To me, soft boiled eggs means the yolks are outright runny. Kind of like sunny-side up except as a boiled (or steamed) egg. There's also medium cooked eggs, like the upper middle row on the chart of boiled eggs in the video.
Thank you for this video. It has taught me so many things I still had questions about. All the other videos online seem to only function as a recipe but give no history to explain why the egg is cooked in that manner and they certainly fail to mention that there is a different way of cooking the scramble eggs.
Back in about 2012 I started my journey into cooking and it began with wanting to cook eggs. Growing up I did not have a good teacher in the kitchen and my food was always burnt and a childhood filled with burnt scrambled eggs had always troubled me. When I started watching TH-cam videos on the topic I had no idea how versatile and difficult an ingredient an egg actually is. First egg I learned to cook properly was a poached egg. Since I heard so many people lamenting over this style I figured the others would be easy. Then Scrambled Eggs... with the different variations based on regions, it took me a year just to figure out that there is a cultural difference. Thank you for this video again. These fundamentals open so many doors for future cooks I will do and I'm excited for my next batch of scrambled eggs.
I made type 1 eggs (gently cooked over low heat) last night for dinner. They were the best, fluffiest, most eggy tasting scrambled eggs I've ever made in my life. Thank you, Ethan.
You're doing people who are interested in getting a bit deeper with their cooking a tremendous favor. Glad I found your channel. Thank you for this!
Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.
I really appreciate how you give credit to other cooks on youtube and in books where you learned things.
Just when I'm camping and want to make some simple yet mad scrambled egg for brekky in few hours, this legend posts just the right stuff. thanks mate. 🤙
Me personally i love my scrambled eggs to be cooked to where i can use a fork to pick them up and eat
i cant tell if you're genuine or throwing shade💀💀
@@azurecerulean1279 oh look someone likes what I don't.
Rubbaaaas
He put so much effort into the video.
But I agree with you. It's a lazy form of cooking.
@@papiezguwniak 🤨🤨
3 minutes in, and I think this will renew my interest in scrambled eggs, having tried a lot of ways to make them and after watching dozens and dozens of videos. "Chapeau bas !" (which is a french for "hats off to you Sir")
Quick update : tried this morning, I didn't have a glass bowl so i used a small, thin metal one and most probably had the water boiling too furiously, so I had to really lower the heat. While i didn't get a perfect result, it was already way silkier than what I used to get, with just 2 eggs and a pinch of salt. No butter needed so it's a bit healthier :)
And since eggs keep sticking on my pans, but NOT on the bowl i used, it makes for a quicker cleanup after I'm done. I'll get a glass bowl keep honing this skill, thanks again !
If mine ever come out too dry, I toss some chia seeds in there to soak up the water and add some yogurt or creme fraiche. Maybe not enough to flavor it, but just enough to re-introduce a bit of cream.
But I also like eggs just about every way, so I'm always just winging it.
I've been making eggs for my wife every morning since the beginning of the pandemic, you have summarized all my observations in a simple video. thank you! that was great for me to break my process and improve it.
I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!
The depth of details and visuals knocked it out of the park for this one!
Scrambled eggs are in my top three favorite foods yet I can't seem to make them as well as other people do, even after 50 years of cooking! Now I know why! I wish I had learned all of this decades ago! Even when I visited Paris in '88, a chef made them just like you show in the "French method", but I was really after the large curd as you show in the first method. They wanted to serve me an omelet but I wanted simple scrambled eggs. Now I realize there's nothing 'simple' about it -- until you learn what's in this video.
i love cooking scrambled eggs in a screaming hot wok (with vegetable oil) only salt in the eggs, agitate and flip them quickly until almost done, about 45 seconds for 4 eggs. then top with green onion, lime juice and homemade chili oil. So good. There's a little bit of brown crust here and there from the initial drop into the hot pan. So delicious and extremely fast. Must go make some now.....
Your method sounds similar to mine, and if you think your eggs are good with vegetable oil, try using bacon grease!! Yum!! Use a hot pan (9.5 out of 10 setting on my electric stove), a teaspoon or so of bacon grease, 3 eggs with Kosher salt and cracked black pepper whipped in, and they should sizzle when poured into the pan. Stir quickly, kind of folding the cooked into the middle to allow the liquid to hit the hot surface more often. Not only is this quick, it has a great mouth feel and is delicious!!! (And no nasty runny eggs like shown in this video).
I'll be honest. Like most I still find the eggs my grandma used to make the best and always keep trying to emulate them, though without the most success.
The preparation was interesting in that the cooktop changes it massively. Best with a cast iron electric cooktop.
Butter white onion until it's translucent on low heat.
Turn the heat off, add the unwhisked and start stirring, but only the whites. Once those set a bit incorporate stirring the yolks.
Best served on sourdough with Central european sweet mustard and butter.
My preference is something similar to the ingredients of the first with the quick cooking of the last. I do not enjoy eggs cooked the other way at all.
Just before I left home my mother gave me two pieces of advice on how to scramble eggs, and I have followed that simple advice to this day.
1. If you are cooking for others, make sure that they are at the table before you start to cook the eggs.
2. Serve just before you think that they are ready, they will be as you intend when they reach the table.
In order to finally make French style scrambled eggs, I poured the egg mixture straight into the pot. I kept the heat on low, whisked vigorously and pulled the pot off and back on the heat every ten seconds. If it doesn't enough, I would hold the pot at an angle and let the heat concentrate on one end where the mixture moved to. Once tiny curds started to form, I turned off the heat and continued whisking until it stopped steaming. The result was a bright creamy texture that was almost like sauce.
*It was the most amazing egg recipe I or any restaurant ever made!*
As someone who just craves knowledge about cooking, baking, or anything in the kitchen really, I greatly appreciate these videos. Truly informative and fun to take into practice.
Finally - an easy, strait forward way of making the ‘French Style’ form of scrambled eggs. Just tried out the technique and had great success. Thank you!
For really soft fluffy eggs, use a cocktail shaker with the strainer spring and shake it up right before cooking.
i was about 24 years old when i started to eat scrambled eggs, It was on a hotel breakfast, and i decided to just try it, and never regretted it.
Great video!
My preferred way to make scrambled eggs is to bring them up to room temperature, (if I have time), crack them into a large bowl add some 33% heavy cream, (or 18%, if that's all I have). Heat a non-stick pan, whip the eggs & cream, maybe a touch of salt, melt lots of butter in pan and add the eggs. I use a hot pan, and keep them moving the whole time, scraping and folding until they are firm, but not dried out. Dump quickly onto a warmed plate.
I whisk eggs with a dollop of milk and some pepper. I add to a non-stick pan over a narrow heat source ie the smallest gas burner or electric element on the stove. That allows me to control the heat applied to the eggs, moving them with a small spatula. Turn the heat off before they're done so residual heat finishes the cooking. I get lovely medium-large curds every time.
I occasionally add a quarter teaspoon of a vegetable-based stock powder to the whisk mixture.
This just explained why I thought I hated scrambled eggs. Thank you. This changes everything
I tried adding some corn starch and vinegar to my eggs along with the usual milk, salt, pepper, and msg. Actually the best scrambled eggs I’ve ever had. Didn’t need any hot sauce or cheese whatsoever. Thank you!!!
I love the shoutout to chinese cooking demystified. I've made several of their dishes and I can say for certain that their food slaps
Eggshellent
Too many places just overcook the eggs. You have to remember that the eggs continue to cook for a bit after you remove them while you are plating them and putting them on the table. Remove them from the pan a little bit before you think they are done. It's really amazing how an extra 30 seconds or so can completely change the flavor of the eggs.
I'm always fascinated by the intersection of cooking and science! great stuff here
I used to cook French scrabbled eggs directly over looow heat, Taking about 30 minutes, they are always wonderful.
The Chinese style is great too!
I've watched a lot of videos about scrambled eggs, and I find that the way I make them is not usually shown: I will crack the eggs into a heated buttered/oiled pan, and I will scramble the whites first, and only when they are set, I will break the yolks and cook them with the whites. Leaves the eggs a bit runny but also curdy, also giving it a nice marbled color. Don't know why, but that's how I've learned to cook it from my mom. Not sure which culture makes this kinds of eggs. I love soft boiled eggs, so this type of scramble is my favorite (but I'll eat any type of scrambled eggs if offered. I love eggs.).
Love the scientific approach you take towards these videos. It legitimately helps me with the ins and outs of cooking overall
I watched a chef's video that said for scrambled eggs, the only thing that should be added is 1/2 an egg shell of water per egg. They're quite good! I also learned of Thai fried eggs. Scramble the egg with no additives and cook in a HOT pan that has quite a bit of oil in it. It cooks fast. If the oil is hot enough, it really doesn't absorb much. Coconut oil is recommended for a few reasons
This video is so balanced and informative, it's easily the best video on the topic I've seen.
I have always cooked bacon, poured some of the grease out of the pan and then crack the eggs in the pan doing a scramble while they are solidifying. I learned from this video that I am chronically overcooking my eggs, but I love the visual of the distinct white and yellow together with some pepper on top.
Ethan, I tried these techniques for breakfast today and my world-view has changed. Awesome video!
No one else takes the time to explain things like you do. The 🐐
I always get perplexed by the fact that I am in the minority when it comes to scrambled eggs... I prefer big, fluffy pieces that are yellow with a bit of browning. And its even weirder that people seems to think that slight browning is burnt... black is burnt, not brown! brown like a nice pancake!
mix two eggs, heat up a pan to medium high, let the egg mixture sit a bit, stir a bit, take it off when you start getting brown spots, presto, perfection!
...this is also why I get so dissapointed by scrambled eggs at a resturant or hotel, pale with no browning, moist and runny, and zero flavor.
If for some reason I have to eat eggs outside my home, I always tell people to damn near burn them. I hate runny eggs.
Same thing, runny scrambled eggs or sold boiled eggs taste gross.
@@sir_abhishek so you have to find them out in nature if your going to boil them or steal them or something?
i'm with you here, love some browning on the eggs.
Gross. Like plastic. The seasoning and technique is where the flavor comes in. While with solid protein, browning means flavor, eggs are a liquid protein, browning is completely unnecessary and uncalled for.
For scrambled eggs I rely on Jaques Pepin - cold pan start, eggs and butter in at the same time, stirring under low and slow - i put in the eggs whole and scramble as I mix
I'm just here to scramble to perfection, bc I'm monogamous w the BEST breakfast ever:
1. OVER-toast a raisin cinnamon bagel (using the "bagel" mode).
2. Saute: White Onion + Mushroom + Green Peppers "til aromatic" (w plenty butter)
3. On LOW temp, add in 3 whisked eggs, scrambled to your exact preference.
3. Microwave some Rosarita Refried beans: ~33 seconds
DONE. It's freaking MAGICAL!!
Commenting so the algorithm knows - this is outstanding content
You have helped me so much in the kitchen by giving me the equation.
Thank you bro, from one guy to another. With the knowledge you’ve given me I’ve plugged and played different things in the kitchen based off the purpose of the ingredient rather the recipe. It’s all about the “why.”
You’re the man!!
My favorite scrambled eggs combine goat cheese toward the end of curdling and topped with chives. Great video!
Dude get out of my head!
I literally woke up 5 minutes ago and I'm CRAVING scrambled eggs, and what video is staring me right in the face when I pick up my phone? THIS ONE!
Ethan is a psychic confirmed!
😆😂🤣
The tittle should be "the comprehensive guide to scrambled egg" to be honest
comprehensive guide to
@@georgsimpson3378 thanks for the correction, English isnt my native language
CLICKBAIT
but i think your title is better
or perhaps: "How to get Salmonella Poisoning"
I love listening to the science behind and watching how you do a scrambled egg and slightly different from us British:)
I like to use a scoop of greek yogurt in my eggs in place of milk/cream/water. Plus a pinch of salt. Excellence on a plate.
awesome breakdown man, you've easily become one of my favorite food content creators in recent years
can't wait to see you continue to blow up Ethan!
1. Use a Non stick sauce pan not a frying pan to reduce sufface area and stop it cooking to quickly. Heat pan on a mid heat . ( No butter needed)
2. Mix eggs roughly in a bowl with fork, not a whisk and a pinch of smoked salt ( Add pepper after )
3. Tip eggs in the pan and stir slowly around the sides and then acrross the center allowing it to develop texture but not catch or so fast that it turns to a poridge consistency.
4. When it is still glistening serve it on to the plate not the toast or bread as they will go soggy
Job done : )
Honestly man you make some of the best videos on TH-cam. I love that you combine science with cooking and it is fun to watch and always entertaining! Gotta go make some eggs now!
I learned over the years from watching Gordon Ramsay and Jacque Pepin how I like my scrambled eggs. I like relatively small curds, I cook them over medium-low heat with a big chunk of butter (maybe a tablespoon or 2 I don't measure), and I like to stir them very often with a rubber spatula in order to make sure that no big curds are formed. I like them to be similar in texture to almost a custard. Add in as hefty a handful of grated cheese as you like and voila you have some outstanding scrambled eggs that are literally prepped and cooked in 5 minutes flat.
Fantastic as always Ethan... thank you. Lots of variations to try. I like heating a knob of butter in a hot pan and putting 5/6 cherry tomatoes, halved and face down to give some tomato juice and flavour into the pan. I don't leave them long just so the face onto the pan has started to cook and release juice then I take them out to serve alongside the finished scrambled egg. Take the pan off the heat and crack and agitate my eggs straight into the pan using the residual heat with a sprinkle of salt. Better to agitate eggs in a separate bowl but this saves on washing, just a frying pan ;-) A sliced fresh red chilli goes nicely too and the colour looks lovely too alongside the eggs ;-)
I have been making the version (2) from your video for about a year now, and i just use a frying pan and some butter, it takes time, and you defidently have to control the temprature, but easily doeble in 10 min or less.
I love the principle/theory based teaching. Following this video I made the best scrambled eggs I've ever made. Being on a cut, it's great info hour how to make creamy soft eggs with only a little margarine salt and pepper
Recently been undergoing building works and been without a kitchen for 9 weeks now. I’ve learned how to make absolutely banging scrambled eggs in a microwave. With smoked salmon on toast, the Saturday breakfast of kings.
Thanks! You answered questions I've had about temp, ingredients, then results. I may not decide on the Best scrambled eggs, but I'm sure I found the Best video on the subject!
The way I like to make them is heat the pan to medium high, with butter in it. When the pan is nice and hot I drop my eggs in and immediately turn off the heat. Then start scrambling, and when curds just begin to show, I hit it with heavy cream and salt and keep scrambling. Then serve it with scallions or chives and some black pepper on top.
Made the soft scramble version in the morning today, with some toasted bread, and honestly can't stop thinking about it. So great, and creamy
I wanna know what your thoughts on Indian style scrambled eggs, ie, egg bhurji, where you may actually WANT a fairly dry and kinda crumbly texture at the end, and also there is so much added flavour in everything else(ie the onions, tomatoes, chilli, masala powders).
I think in most cases, and especially food, perfect is very personalized to your tastes.
I use like finger size slice of butter throw it in cold pan. Turn on low heat and whisk the eggs and tablespoon of milk together with salt to you liking in separate bowl, then pour it into pan and stir more frequently as the cook on eggs goes on. When I am close to finish I turn the heat off completely. Takes me over 10 minutes for sure I just eyeball heat with gas burner.
this is the best cooking channel on youtube
I like putting the eggs in whole, stirring off the bottom but not bursting the yolks until about halfway through. It creates a kind of "chunky" scrambled egg but the colour stays way brighter cause the yolk cooks last. Like a soft-boiled egg but scrambled.
I like to add milk to control the temperature and i scramble the parts in stages, whatever yolks i broke get scrambled first, then when some of the yolks firm up, scramble part of those, then scramble again when mostly firmed. I keep adding milk until im done then chop up the curds, spread around to dial in the moisture i want then season.
I love this video - I like how it's not just, "Oh here are my perfect scrambled eggs," or even "Here are my perfect scrambled eggs AND WHY." It's "here's the GENERAL why/how" - do with this information what is good to you. I can only imagine this video took a LOT of research and testing.
The only thing I would have liked would be that for each recipe at the end, you explain as you're going through how each decision you make factors into the result. I think that would have solidified my understanding of the theory much better. But I understand the video can only have so much going on. Likewise, obviously you can't give an example of every single variation and how it results, because there are so many variables, and controlling for them perfectly is also quite difficult.
I personally make eggs similar to your first batch. I learned it watching a Jacque Pepin video years ago. If I remember right he said they were a more country french style. Thanks for the vid!
I like to stir a lot and add a tiny bit of milk and a *VERY* small drip of oil and a little bit of salt toward very end of the cooking time. It gives me tasty, small, moist curds with a crumbly consistency (good for even dispersal in a breakfast burrito which his my favorite use of scrambled eggs). No butter, no water, but I regulate temp by taking the pan off the burner as it's cooking as needed to cook it juuust right without drying out.
THANK YOU for recognizing and showcasing that different cultures and cuisines have a different definition of what “perfect” is. As an Asian I constantly hear how the Eastern way of cooking is wrong. And Western Chefs are glorified by it. Eastern food is minimize down to “take out” where as if you go to a 4 star restaurant it’s always a French or Italian restaurant.
I feel like there are plenty of Eastern themed starred restaurants, lol.
People in the comments knocking the french style eggs - don't knock them until you've tried them! They are really good. I think I was put off at first because I equated the texture to meaning they were raw and not cooked properly but they totally are and taste creamy with no cream added.
As a student taking biochemistry, the protein binding and unfolding explanation was great!
Love the comprehensiveness packed into 12 minutes!
I think the type of stove really matter when making scrambled eggs, its way easier on an induction stove due the temperature. electric and gas stove gets really hot even on low heat
This video motivated me to try making french style eggs this morning, it honestly was the best eggs I've ever had!
Man, this is top quality content that people pay money for to learn, yet you share it with us for free. Thanks a lot man..✋🏼😸
Also the ones I've been making so far before watching your video is the French Style.. I learn it from Gordon Ramsay.. Everytime I make it, my siblings always asks for more 😂
Can make French style eggs by cooking the eggs in a small sauce pan working them like a risotto moving the pan on and off the heat.
Ethan, great videos as always! Love your content.
I appreciate your blend of healthy choices + good cooking.
With my eye on health, I have always thought that MSG was purely bad. I don't know why really. I think just a reputation thing that has stuck around over the years.
I see you using MSG a lot. Could you demystify that for us?
Maybe could be a video with a bunch of other common ingredients like "enriched bleached flour" , cornstarch/syrup, whatever else.
I find myself looking for alternatives to every recipe and wondering if I am just wasting my time and mental health!
Some of the highest quality informative videos on TH-cam!
Great video! I make the French style without the water, just work the curd constantly and maintain the pan temp by going off and on heat frequently. Best style imo but they take a while to make
I love adding cottage cheese to my egg mixture since its both fat and salt. Makes french style very easy!
I watched your video a few nights ago and today decided to give your method a try and I must say I was amazed at how delicious the eggs were when cooked like this. I want my eggs done like this from now on! Great video!
I add a slice of American cheese to 2 scrabbled eggs at the beginning, it makes the perfect emulsion but isn’t too cheesy
I love your videos, and specifically the style/focus of them. Its really interesting learning about the science/techniques of cooking and the 'how' and 'why'. I also really like how you cite books and other famous chefs. That way I can get their knowledge from you! Much love
An incredible and insightful video. I make scrambled eggs at least three times a week and this is the best video I've seen on the subject. thank you!
Taste so much better when cook on a flat griddle. Then you can get huge fluffy curds and avoid that slimy texture you sometimes get with undercooked scrambled eggs. I just spread them out thin over the entire flat griddle then sprinkle salt and pepper and done. Easy clean up too!