6 Ways To Make Scrambled Eggs: Tested & Explained | Bon Appétit
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way as he chooses his all-around favorite way to scramble.
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0:00 Introduction
0:32 Gordon Ramsay's Soft Scramble
3:13 Cornstarch Scramble
4:37 Daniel Patterson's Poached Egg Scramble
6:25 Alton Brown's High to Low Scrambled Eggs
7:46 BA's Best Low and Slow (3 Ways)
9:22 Deli Style
10:44 Ranking Harold's Top 3 Methods
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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.
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
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.
Comparing these various highly debated methods is a nice way to go about the basics.
I love this guy. He's in the middle of BA's polished, upscale presentation just like "y'know, f*ck em"
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.
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 ;]
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’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.
Maaaan we really need Harold in the test kitchen interacting with everyone else working on recipe videos with them
Harold is my favorite chef on BA hands down. I could watch an entire channel with just him.
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
“Do it man. Just have fun. As long it tastes good you know your gonna be alright”
-Harold
Hes awesome. I think him and the sommelier guy are my two fave people on BA right now!
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
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.
Yo this dude is the man. Love his confident, knowledgeable, easy style. Bronx vs everyone, bady.
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.
the more i learned about the poached version, the worse it got.
Incredible video, Harold was dope
Harold is raw. I absolutely love this dude.
His whole demeanor is a breath of fresh NY air.
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
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.
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
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 love how he presents these!
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.
I dig his vibe. He kept it 💯, and the video was done really well.
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
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!
Love how this Chef is taking different versions of Scrambled Eggs!!!
I didn't know they are so many ways to eat scramble! Thank you for the valuable information!👍😊
I just made myself some of number 6 this morning. They worked for me.
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.
Educative. Great video . Love the chef and his style .
This was an awesome video. Its not often I feel inspired to cook after watching one of these.
I love scrambled eggs so much
Born for it.
Congratulations!
I can't like this enough. Thank you BA !
Chef Villarosa is my new favorite chef to watch
Harold knocks it out of the park again. I'd watch this guy make toast.
A fun and useful comparison. Thanks!
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 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.
Awesome. This is the definitive scrambled egg vid AND very entertaining.
Love this! More Harold
He is so good. ♥️ his explanations.
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
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.
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 freaking loved this video. Love his personality.
I love this guy. Can we see more of him?
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!
" ... there is no love, so it is healthier." 🤣
He right tho lol
i like this guy, more of him please
Couldn’t have posted this twenty minutes ago when i cooked breakfast? 😩
no
There's still tomorrow...😊
Soft scramble with Kerry Gold butter and chives is the way to go
I love this chef! Thanks for the pro tips!
Like him, I grew up on the New York version. VERY QUICK and EASY!!!
I like soft, custard curds also. Few truffles shaved. I mix the creme fraiche while whipping eggs, then cook low and slow.
Awesome video! I have always wanted to know the difference between adding or not adding milk! And the cornstarch method….wow!
love these types of videos.
Great demonstration!!
"using temperature as the main base for his cooking process" lmaoo
Really liked this video! Thanks for the info, Harold. :)
This man just got you a new subscriber. 👍🏽
I just love.a sow cooked, wet, fine curd scramble. Scrambled eggs are awesome
Great comparison video.
This was awesome!! Thank you!!
Great video, thank you
Get this guy in the test kitchen!!!
It’s nice to have my method, ‘the deli’ method. Given a name and vindication as an authentic way to cook eggs
"There's no flavor, there's no love, so it is healthier." 😭
This was fun and helpful ! Thanks😻
Best dude on the channel right now.
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
Love Harold!!!!
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.
Been cooking Gordon’s eggs for awhile now. I love it. My wife hates it. Nice video.
You should do a video comparing your top three choices against Cantonese eggs. They’re my favorite scramble due to their flavor and fluffiness.
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.
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.
More videos with him 👌🏾
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
Yo is Harold gonna be a permanent addition?? Cuz if he is!? That's Dope!!
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.
#6 my grandma made them this way, called them smoothed eggs! The best
Harold said everything gone be alright. I believe him.
we love uncle Harold!!
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.
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
Really like Harold!
I have started making scrambled eggs using Marco pierre white's recipe and they turn out delicious every single time
Scrambled eggs are my favorite way of eating eggs, I just learned new ways to do it!! 🤯
You know what they say, [BEEP]'em! I love this guy!
That silicone spatula is the target one i think. Really nice spatula tbh