BA should lean more into these kind of videos again. I get people want personality/entertainment, but its been a while since I've really felt educated and/or inspired to cook something by their old stand-by shows. this guys got good vibes but the substance comes first and that's what i like about him (the success of the wine guy i think follows a similar path)
It's somewhat more showmanship and the novelty factor now. I can't blame them, they no longer have the natural charm of the test kitchen with chefs interacting. But as someone still learning to scramble eggs, this hit the spot.
Chef Harold is one of the best additions to the channel - love him. Always entertaining, always great food, and something about his voice is pretty soothing!
I'm so happy to see so many positive comments for Harold. I've liked all of his videos I've seen, and people seemed focused on how different he was or how he didn't fit BA. Keep him around guys, he brings an awesome dynamic to the team! Tell him we want to see him too!
I’ve been growing increasingly frustrated with my usual method of cooking scrambled eggs- but I didn’t know which of the millions of other methods to try. I was so excited by this video that I tried out Alton’s method tonight and they’re BOMB. Would love to see this as a recurring series!!!
Combine Brown's method with the corn starch one, and boom, some of the best eggs you've ever tasted, I throw some shredded cheddar, and my girlfriends always are ready soon after to eat something else if you know what I mean ;]
I think it would have been much better if he put the cooked eggs into a strainer to let the water drain and salted the eggs and the water. Sounds to me that's the fix for his issues. I think this might be a great way to make a lot of eggs at once with no added fat.
@@robertp457 that's what I was thinking, that and probably add more salt to the water bc wouldn't it be the same concept of salting the water before adding pasta?
Its not that stupid, like he said the biggest issue here is that it can be watery and bland, but its healthy. And for the bland part you can allways add flavour when you wisk your eggs. Also its not a monstrosity, this way of cooking eggs exist, in asian dishes, they use eggs in a similar way, in soups or noodle, they wisk the eggs and then poor it in the soup, creating something like that, foils of egg
Im glad he was able to say that hes never done something before and had nothing crazy to say. He was willing to try something else and admit that it was great
Agreed, I love the Ramsay method on toast for weekend breakfasts. On weekends I tend to just do what my family calls "dippy" or sunny side up eggs since they're quick and easy and I really like slightly softer eggs.
Salting TOWARDS the end is the best way. While it's still somewhat runny, add the salt and pepper. The eggs doen't lose any color and the seasoning still gets evenly mixed in. Happy middle ground that I've found works the best.
i love harold, really down to earth, dude is talented and funny, and with the comment about saving money on milk i know he grew up like i did, i really hope to see more content with him!
I've adapted about three of these versions into one for my perfect scramble- crack the eggs into a cold pan with butter, season, scramble in the pain over highish heat and lower, emulsify the butter in by stirring frequently until the end when you let some of the curds get bigger. I like my eggs a little on the wet side so I finish them quickly. Super quick way to do them, less dishes, easy and tasty.
Honestly, I tried Gordon Ramsey’s version on a whim once and it was so good! I no longer make scrambled eggs any other way. People request it at my house, I do cook them a little more because my mom doesn’t like it as loose, but still creamy and amazing.
I really like the technique of the Ramsay method but when I make it I never use creme fresh. The smooth curd is so good imo. Throw some cheddar cheese in there and it's perfect for regular breakfast
Definitely best scrambled eggs video by far! Representing New York City! Will definitely be trying out all different ways to scramble my eggs.Thank you!
Instead of adding milk to your eggs use heavy cream, about a tablespoon to 3 eggs, much less water than milk and more flavor for the creamiest scrambled eggs. Best thing I've tried.
I’ve been doing my scrambled eggs Gordon’s way for probably 15-16 years now and it’s definitely my favourite. Amazing on a toasted bagel with some smoked salmon
I never knew deli style was the name for cooking eggs that way. I do that sometimes when I want a bit of drippy egg flavor in my scrambled eggs, letting the yolks cook a bit longer before breaking them up
I have been using Martha Stewart recipe/method for 20 years and it has never failed me. But I am curious to try the cornstarch method and Alton Browns too! Thanks for the video!
I’ve been using the cornstarch method since I saw it several months ago on the Chinese cooking demystified channel, but I don’t use nearly this much! Maybe half a teaspoon per egg at most, A teaspoon of water per egg and a drop or two of fish sauce and they’re phenomenal!
Thanks for sharing Your experience and knowledge, of course every people have different taste, but You show them there are at least 6 different ways and not just did the french classic way.
Doesn't Alton have a new version where he heats the pan in the oven so that it's ludicrously hot and the eggs only stay in the pan like 30 seconds or something? I was hoping he would do that one, I've never tried it
I have like 10 ways that I make scrambled eggs, depending on the application. I make scrambled eggs differently depending on if it’s going in a tortilla, or on a biscuit, vs as a solo side dish. One trick that I do that really kicks it up a bit, is make them with Alton’s high 2 lo style (my personal fav), but melt a small tbsp of butter in a side bowl, melt it, and baste the finished eggs with some melted butter. It really adds a new dimension to the eggs. Works best with omelette though.
I've migrated to the same high heat strategy over the years. I like using a small pan and having it hot enough to make the eggs bubble trapping air in it. I throw a chunk of butter in, and once the pan is coated, but before all the butter melts, throw the eggs in. I don't really time it, but I probably only cook it a minute or less. Be sure you have a plate ready, it only takes a few seconds for the eggs to overcook if you aren't ready. My only issue, is that I like doing it with a minimum of three eggs, so I have enough depth to capture the air as it bubbles. Really enjoyed this video though and it matches my opinions on a lot of the egg recipes.
#2 seems very very similar to Kenji Lopez-Alt's "Really Good Scrambled Eggs" recipe. Kenji gives credit to a woman who discovered the cornstarch trick in his video, but the combination of corn starch slurry + butter in the eggs before cooking + water in pan while it preheats seems way too similar to Kenji's recipe to not credit him in some way. Just my 2 cents!
I love Kenji, but Chinese Cooking Demystified also used cornstarch for their (traditional?) Cantonese scrambled eggs. So I doubt whoever Kenji was referring to came up with using cornstarch.
While Harold mentioning a lot of 'big' chef name plus location here and there, he (or BA team) didn't even give a single credit about the so-called-thickening-agent. But, yeah, maybe BA have a strict guideline about mentioning fellow creator.
Truly, sincerely, and deeply appreciate this video... spent most of my 50+ years cooking eggs way too overcooked. But would someone PLEASE teach this man the difference between curds and curdle?
Deli style was one of the first styles of cooking scrambled eggs. Never knew I have been doing a mostly NY thing for most of my life. Thought it was done widely.
Love this! I have añother recipe and that is scramble the eggs in a bowl, add a little mayo to raw scramble (optional) add a good pinch of bicarb of soda, scramble again. Cook in pan with a dash of olive oil and butter. Yum. The Persian way is to cook forst some diced green pepper and maybe a little chilli with some chopped tomatoes,þhen when sizzling add eggs. (I personally like to whisk the eggs first in a separate bowl as I'm not to keen on those floating whites..I like my eggs yellow and well-mixed). However this dish is usually served with sliced pickles (Gerkins) a few cucumber and sliced tomatoes and the famous Persian flat bread! This dish will keep you going all day! Love your recipes!
My favorite: Butter, milk not necessary but 1-2 tbsp is good if you want it, medium heat until the eggs start to cook and then low-med heat until done to desired wetness, stirring constantly, salt after (because I like getting little pockets of salt, makes it exciting). Easy, quicker and more practical than low and slow for most people who don't have 15 minutes to cook eggs lol but pretty much the same result, just a bit quicker because you start with higher heat
For the swirled/poached eggs, put the finished eggs in the strainer for a few seconds, and let the water drain out. I've a French recipe for scrambled eggs that requires 45 minutes. These don't seem too labour intensive compared to that one!
@@CalvinLimuel Oh, there is no double boiler for either. For the 45 min recipe, it's a simple cast iron skillet, eggs, butter, technique, and time. Lots. Of. Time. But they >are< some damn good scrambled eggs.
This is great, thanks! I've been doing the low and slow method but with oil instead of butter and cream instead of milk. It's good! And if I want it in a sandwich I just don't fold it as much, everything else is the same
I cook mine in butter at high heat the whole time, it makes brown butter and that nutty taste, really fluffy, brown bits and still a bit runny in the center of the large curds
I do Alton's method but with a wok, oil, and higher heat... you get lovely large curds that are fluffly and still just creamy in the center, no browned egg, but no wetness either... but best of all it all happens in seconds!
Cooking scrambled eggs on high heat yields tough curds, so I used to do low and slow but switched to the high to low method years ago and never looked back. It's super-fast, and because you switch to low heat, or even off-heat before the eggs firm up, they don't get tough. I think with a little practice you get just as much control as you do with the low and slow method and similar results, but in under half the time. If I have it, I like to use a little cream instead of milk.
I came into this expecting a lot of the ways I've seen in a lot of videos, like gordan's and alton's, but I didn't expect the deli style, which is how I love to do, to be in. That made me feel like I'm not ruining my eggs, because I love the creamyness with all the white marbling into the eggs. It's very comfy to me. :3c
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I really appreciate that he differentiates between his personal preferences vs. how objectively good he thinks the recipe is.
Well said.
Yes
Was gonna say the same, I love the "I" rating and the overall rating.
Deli style for me.
Like how this Chef tells reasons why and respects preference!!
BA should lean more into these kind of videos again. I get people want personality/entertainment, but its been a while since I've really felt educated and/or inspired to cook something by their old stand-by shows. this guys got good vibes but the substance comes first and that's what i like about him (the success of the wine guy i think follows a similar path)
I agree. I used to cook BA recipes all the time after watching the videos. Everything they do now is too over the top
It's somewhat more showmanship and the novelty factor now. I can't blame them, they no longer have the natural charm of the test kitchen with chefs interacting. But as someone still learning to scramble eggs, this hit the spot.
Chef Harold is one of the best additions to the channel - love him. Always entertaining, always great food, and something about his voice is pretty soothing!
Yes! His voice is so soothing, I thought I was the only one who thought this.
I'm so happy to see so many positive comments for Harold. I've liked all of his videos I've seen, and people seemed focused on how different he was or how he didn't fit BA. Keep him around guys, he brings an awesome dynamic to the team! Tell him we want to see him too!
how could anyone hate this gem
literally every single video of him in it, almost every comment is positive for him, I've actually never seen a negative comment about him
This is my 1st time seeing Chef Harold and like his style!!
This guy gives a "real" vibe about him.
Comparing these various highly debated methods is a nice way to go about the basics.
I’ve been growing increasingly frustrated with my usual method of cooking scrambled eggs- but I didn’t know which of the millions of other methods to try. I was so excited by this video that I tried out Alton’s method tonight and they’re BOMB. Would love to see this as a recurring series!!!
Combine Brown's method with the corn starch one, and boom, some of the best eggs you've ever tasted, I throw some shredded cheddar, and my girlfriends always are ready soon after to eat something else if you know what I mean ;]
Harold is my favorite chef on BA hands down. I could watch an entire channel with just him.
Harold genuinely tried to hold back on the ''Poached Egg Scramble' monstrosity.
Some things do not need to be reinvented.
I think it would have been much better if he put the cooked eggs into a strainer to let the water drain and salted the eggs and the water. Sounds to me that's the fix for his issues. I think this might be a great way to make a lot of eggs at once with no added fat.
I'm glad he was honest... I was thinking the same as what he said. I'm sure the technique is a favorite for some...
@@robertp457 that's what I was thinking, that and probably add more salt to the water bc wouldn't it be the same concept of salting the water before adding pasta?
Its not that stupid, like he said the biggest issue here is that it can be watery and bland, but its healthy.
And for the bland part you can allways add flavour when you wisk your eggs.
Also its not a monstrosity, this way of cooking eggs exist, in asian dishes, they use eggs in a similar way, in soups or noodle, they wisk the eggs and then poor it in the soup, creating something like that, foils of egg
Im glad he was able to say that hes never done something before and had nothing crazy to say. He was willing to try something else and admit that it was great
I think the Ramsay style is more supposed to be used like a topping for toast, but I'm always about that milk with salt ahead version myself.
yeah i like to make it with toast it's great. by itself tho i don't like the texture
it is supposed to be served on toast and it is good but that's more of weekend breakfast to me. Alton Brown's method is my go to.
Agreed, I love the Ramsay method on toast for weekend breakfasts. On weekends I tend to just do what my family calls "dippy" or sunny side up eggs since they're quick and easy and I really like slightly softer eggs.
@@maij32 why weekend? It takes like 2 mins
@@yerda5464 Because the Alton Brown method takes 30 seconds. During the week I try to save as much time as possible.
Yo this dude is the man. Love his confident, knowledgeable, easy style. Bronx vs everyone, bady.
Hes awesome. I think him and the sommelier guy are my two fave people on BA right now!
This dude is a trip. I had to double take what channel I was watching. Bon Appétit?? I want to see more of this guy
I love this guy. He's in the middle of BA's polished, upscale presentation just like "y'know, f*ck em"
I’m glad to see a chef finally admitting salting before is better!
Kenji Lopez Alt has spoken at length about it and the science behind why you should. That man knows eggs.
@@rawdog1999 all praise Kenji!
Oh no my great tasting eggs have become 0.5% more grey!!
You can salt it after, but you'd need to use a finer salt, and you need to hit it while it's still hot.
Salting TOWARDS the end is the best way. While it's still somewhat runny, add the salt and pepper. The eggs doen't lose any color and the seasoning still gets evenly mixed in. Happy middle ground that I've found works the best.
i love harold, really down to earth, dude is talented and funny, and with the comment about saving money on milk i know he grew up like i did, i really hope to see more content with him!
I loved that too. He's a real human with a real history. Authenticity is everything.
First video I’ve watched with Harold and I love his candor. Seems like an easy dude to hang with versus someone who feels less relatable.
I've adapted about three of these versions into one for my perfect scramble- crack the eggs into a cold pan with butter, season, scramble in the pain over highish heat and lower, emulsify the butter in by stirring frequently until the end when you let some of the curds get bigger. I like my eggs a little on the wet side so I finish them quickly. Super quick way to do them, less dishes, easy and tasty.
Honestly, I tried Gordon Ramsey’s version on a whim once and it was so good! I no longer make scrambled eggs any other way. People request it at my house, I do cook them a little more because my mom doesn’t like it as loose, but still creamy and amazing.
I really like the technique of the Ramsay method but when I make it I never use creme fresh. The smooth curd is so good imo. Throw some cheddar cheese in there and it's perfect for regular breakfast
Agreed, Gordon's way is the only way I make scrambled eggs now
Try Kerry Gold butter and chives!
I dislike Gordon, but his eggs are the best
i hate that ive been making eggs that way since i watched gordon make it smh lol
try it with brown butter and a little sherry/balsamic vinegar. makes it sooo good
Happy to see Kenji's cornstarch method doing well.
Every time I see something new but amazing it’s turns out to be a Kenji thing. That man is something else.
Glad they decided to cite their source for that method 😅
Kenji admitted he saw it on Chinese cooking demystified and they’ve been doing it in China that way for a long time.
@@anastasiarene3130 Ya - that's my bad - his method is based on/inspired by/a modification of, more traditional methods!
@@anastasiarene3130 appreciate the added context
The great thing about scrambled eggs is that you can tailor it to how you are feeling at the time, it's such a versatile recipe
Maaaan we really need Harold in the test kitchen interacting with everyone else working on recipe videos with them
Harold is raw. I absolutely love this dude.
Definitely best scrambled eggs video by far! Representing New York City! Will definitely be trying out all different ways to scramble my eggs.Thank you!
Instead of adding milk to your eggs use heavy cream, about a tablespoon to 3 eggs, much less water than milk and more flavor for the creamiest scrambled eggs. Best thing I've tried.
Love how this Chef is taking different versions of Scrambled Eggs!!!
“Do it man. Just have fun. As long it tastes good you know your gonna be alright”
-Harold
I’ve been doing my scrambled eggs Gordon’s way for probably 15-16 years now and it’s definitely my favourite. Amazing on a toasted bagel with some smoked salmon
the more i learned about the poached version, the worse it got.
Incredible video, Harold was dope
I dig his vibe. He kept it 💯, and the video was done really well.
I never knew deli style was the name for cooking eggs that way. I do that sometimes when I want a bit of drippy egg flavor in my scrambled eggs, letting the yolks cook a bit longer before breaking them up
Tried 3 of them and I agree with your final choice! Yum
I have been using Martha Stewart recipe/method for 20 years and it has never failed me. But I am curious to try the cornstarch method and Alton Browns too! Thanks for the video!
I like the cornstarch method he tried and really liked. Must try it. Thankyou chef Harold.
Harold needs more screen time! NYC to the fullest - smart, real, and talented.
I love how he presents these!
I can't like this enough. Thank you BA !
His whole demeanor is a breath of fresh NY air.
I’ve been using the cornstarch method since I saw it several months ago on the Chinese cooking demystified channel, but I don’t use nearly this much! Maybe half a teaspoon per egg at most, A teaspoon of water per egg and a drop or two of fish sauce and they’re phenomenal!
Fish sauce in eggs is a game changer.
Need to try this just to compare. The fish sauce is interesting.
I love scrambled eggs so much
Thanks for sharing Your experience and knowledge, of course every people have different taste, but You show them there are at least 6 different ways and not just did the french classic way.
It’s nice to have my method, ‘the deli’ method. Given a name and vindication as an authentic way to cook eggs
Alton Brown ain’t never lied.
Doesn't Alton have a new version where he heats the pan in the oven so that it's ludicrously hot and the eggs only stay in the pan like 30 seconds or something? I was hoping he would do that one, I've never tried it
0:32
"We're gonna do it his, which is crazy, all right? We're gonna enjoy this"
LOL first 30 sec and he slay it
Chef Villarosa is my new favorite chef to watch
Harold knocks it out of the park again. I'd watch this guy make toast.
Great comparison video.
I love the cornstarch method! Mixing the ingredients takes about as long as the low and slow method, but the heat is higher so they cook faster.
I just made myself some of number 6 this morning. They worked for me.
Soft scramble with Kerry Gold butter and chives is the way to go
I have like 10 ways that I make scrambled eggs, depending on the application. I make scrambled eggs differently depending on if it’s going in a tortilla, or on a biscuit, vs as a solo side dish. One trick that I do that really kicks it up a bit, is make them with Alton’s high 2 lo style (my personal fav), but melt a small tbsp of butter in a side bowl, melt it, and baste the finished eggs with some melted butter. It really adds a new dimension to the eggs. Works best with omelette though.
Awesome. This is the definitive scrambled egg vid AND very entertaining.
Like him, I grew up on the New York version. VERY QUICK and EASY!!!
Great video, thank you
Just subbed to the channel for my man. I tune in to this channel every once in a while but spectacular job Man. Instant sub
I like soft, custard curds also. Few truffles shaved. I mix the creme fraiche while whipping eggs, then cook low and slow.
I've migrated to the same high heat strategy over the years. I like using a small pan and having it hot enough to make the eggs bubble trapping air in it. I throw a chunk of butter in, and once the pan is coated, but before all the butter melts, throw the eggs in. I don't really time it, but I probably only cook it a minute or less. Be sure you have a plate ready, it only takes a few seconds for the eggs to overcook if you aren't ready. My only issue, is that I like doing it with a minimum of three eggs, so I have enough depth to capture the air as it bubbles.
Really enjoyed this video though and it matches my opinions on a lot of the egg recipes.
The last way is how mi abuela made them for me as a kid. Loved it that way. I do that every once an awhile when I don’t wanna scramble into a bowl.
My late parents boiled up some fresh garden peas then chucked into eggs. It was beautiful with a little salt.
Couldn’t have posted this twenty minutes ago when i cooked breakfast? 😩
no
There's still tomorrow...😊
#2 seems very very similar to Kenji Lopez-Alt's "Really Good Scrambled Eggs" recipe. Kenji gives credit to a woman who discovered the cornstarch trick in his video, but the combination of corn starch slurry + butter in the eggs before cooking + water in pan while it preheats seems way too similar to Kenji's recipe to not credit him in some way. Just my 2 cents!
Exactly what I thought - I feel like that method is synonymous with Kenji
I love Kenji, but Chinese Cooking Demystified also used cornstarch for their (traditional?) Cantonese scrambled eggs. So I doubt whoever Kenji was referring to came up with using cornstarch.
While Harold mentioning a lot of 'big' chef name plus location here and there, he (or BA team) didn't even give a single credit about the so-called-thickening-agent.
But, yeah, maybe BA have a strict guideline about mentioning fellow creator.
I just love.a sow cooked, wet, fine curd scramble. Scrambled eggs are awesome
Truly, sincerely, and deeply appreciate this video... spent most of my 50+ years cooking eggs way too overcooked.
But would someone PLEASE teach this man the difference between curds and curdle?
First, I need more Harold.
Second, it just occured to me that I've only done deli style 😂 didn't realize other people didn't just crack into the pan
" ... there is no love, so it is healthier." 🤣
He right tho lol
Born for it.
Congratulations!
Think I'm gonna go cook me some eggs! Thankyou!
I use butter, no milk, salt and pepper before and cook low and slow. That’s my favorite!
I love this guy. Can we see more of him?
i like this guy, more of him please
I didn't know they are so many ways to eat scramble! Thank you for the valuable information!👍😊
That silicone spatula is the target one i think. Really nice spatula tbh
Deli style was one of the first styles of cooking scrambled eggs. Never knew I have been doing a mostly NY thing for most of my life. Thought it was done widely.
It is..nothing about it is unique to NY
I cook it like that because I am depressed and want to die, and it takes the least effort.
Awesome video! I have always wanted to know the difference between adding or not adding milk! And the cornstarch method….wow!
Get this guy in the test kitchen!!!
Love this! I have añother recipe and that is scramble the eggs in a bowl, add a little mayo to raw scramble (optional) add a good pinch of bicarb of soda, scramble again.
Cook in pan with a dash of olive oil and butter. Yum.
The Persian way is to cook forst some diced green pepper and maybe a little chilli with some chopped tomatoes,þhen when sizzling add eggs. (I personally like to whisk the eggs first in a separate bowl as I'm not to keen on those floating whites..I like my eggs yellow and well-mixed). However this dish is usually served with sliced pickles (Gerkins) a few cucumber and sliced tomatoes and the famous Persian flat bread! This dish will keep you going all day!
Love your recipes!
Sorry for typos
Educative. Great video . Love the chef and his style .
My favorite: Butter, milk not necessary but 1-2 tbsp is good if you want it, medium heat until the eggs start to cook and then low-med heat until done to desired wetness, stirring constantly, salt after (because I like getting little pockets of salt, makes it exciting). Easy, quicker and more practical than low and slow for most people who don't have 15 minutes to cook eggs lol but pretty much the same result, just a bit quicker because you start with higher heat
For the swirled/poached eggs, put the finished eggs in the strainer for a few seconds, and let the water drain out. I've a French recipe for scrambled eggs that requires 45 minutes. These don't seem too labour intensive compared to that one!
At least 37 minutes of that must be sitting outside the chicken coop with your coffee waiting for the hens to lay some eggs.
no sane person cooks scrambled eggs on a double boiler haha
@@CalvinLimuel Oh, there is no double boiler for either. For the 45 min recipe, it's a simple cast iron skillet, eggs, butter, technique, and time. Lots. Of. Time. But they >are< some damn good scrambled eggs.
Love this! More Harold
Just tried the GR method. Best scrambled eggs I’ve ever had. One change: I use a pinch of truffle salt.
This is great, thanks! I've been doing the low and slow method but with oil instead of butter and cream instead of milk. It's good! And if I want it in a sandwich I just don't fold it as much, everything else is the same
I have started making scrambled eggs using Marco pierre white's recipe and they turn out delicious every single time
Been cooking Gordon’s eggs for awhile now. I love it. My wife hates it. Nice video.
I cook mine in butter at high heat the whole time, it makes brown butter and that nutty taste, really fluffy, brown bits and still a bit runny in the center of the large curds
I do Alton's method but with a wok, oil, and higher heat... you get lovely large curds that are fluffly and still just creamy in the center, no browned egg, but no wetness either... but best of all it all happens in seconds!
Cooking scrambled eggs on high heat yields tough curds, so I used to do low and slow but switched to the high to low method years ago and never looked back. It's super-fast, and because you switch to low heat, or even off-heat before the eggs firm up, they don't get tough. I think with a little practice you get just as much control as you do with the low and slow method and similar results, but in under half the time. If I have it, I like to use a little cream instead of milk.
Excellent video...can't get over "curdles" though.
I had to shut it down. Drove me absolutely insane.
Harold said everything gone be alright. I believe him.
Best dude on the channel right now.
I freaking loved this video. Love his personality.
Yo is Harold gonna be a permanent addition?? Cuz if he is!? That's Dope!!
This man just got you a new subscriber. 👍🏽
Scrambled eggs are my favorite way of eating eggs, I just learned new ways to do it!! 🤯
Finally someone who cracks the eggs in the pan!! why waste a bowl?
That poached scrambled sure MUST be healthier... Because you're gonna take one bite and scrape the rest of it into the trash
LOL yes!!!
You should do a video comparing your top three choices against Cantonese eggs. They’re my favorite scramble due to their flavor and fluffiness.
I came into this expecting a lot of the ways I've seen in a lot of videos, like gordan's and alton's, but I didn't expect the deli style, which is how I love to do, to be in. That made me feel like I'm not ruining my eggs, because I love the creamyness with all the white marbling into the eggs. It's very comfy to me. :3c
I do it like that sometimes but never knew it was called deli style 😂😂😂
A fun and useful comparison. Thanks!
love these types of videos.