Elegance With Eggs | The French Chef Season 2 | Julia Child
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- เผยแพร่เมื่อ 1 ก.ย. 2022
- Julia Child demonstrates how the modest breakfast egg can take you to lunch and dinner in fancy French dress.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Anyone who grew up in the 60s gets why these recipes were elegant. Julia was exotic, I loved watching her cook. Most of us ate simple foods and she taught there was more....
Yes indeed. She made French cooking, or cuisine accessible to us mere mortals
I can be pretty sure my grandmother never saw this. Salt and pepper were the only seasonings used lol.
She's just such a delight. Even just watching her mess around with eggs is endlessly charming.
Always the professional, she just ignores the fighting going on behind the scenes at 8:51 and keeps talking over the yelling and door slamming.🤣
That nonsense went on for a while; she never missed a beat.
God bless her. She was certainly an amazing woman who truly left no note unsung. 🙏❤
what a legend. she really was larger than life.
Yes. 6 ft 2.
A true Giant and Pioneer. She inspires me every show. I'm 61 and love cooking.
50 years ago and still ideas that can still be new to you with eggs. She is timeless.🙄
same thing with music. can be 100 years old but new to you and you experience it like it just came out
I might try some of these ideas
The house I have inherited has the same muffin pans, cooking glass pretty much everything she is using..this house was like walking back into the 40s and 50s..and I also have left it this way...
Still learning at 70!! Thank you Julia!!
"When she talks about the tomato sauce, you can see how significant the arrival of color TV was. Something so simple for us."
Julia Child was my childhood crush. Such beauty and elegance.
Julia's was an American Legend that we still treasure and enjoy eating today . ❤❤❤
blessings on 'GBH for keeping the tales, and making them availble for those of us who are Juliaphiles!
Le Saint du Cuisine! Brava Julia, mon chere!
I'm binging on Julia.....great way to spend my time
Great show,one of PBS's first hits back in 1963,50 years later it is still with us ever since.
She epitomised the passion for cooking. I have watched and learned for 40 years. Watching back on these episodes I laugh often at some of the old methods, and the technology of the dat … but I STILL lean something new every time.
What a wonderful lady! Timeless, charming, incredibly skillful … and yet, so down to earth and generous to share her wisdom.
I have by way of the motivation in this video come up with no less than 21 different toppings for these delightful eggs. Julia just opened my mind to the treasure trove of thinking through this and allow my creativity to flow through with those flavors that I already love so much and top them over these soft eggs. Thank you so very much! ❤
Ever try scrambled eggs with salsa? Good stuff.
Just don't use diced tomatoes, apparently.
All the time. With cheese, refried beans, guacamole and sour cream. And a few jalapeños for good measure. Yum!
Yes, but I heat the salsa and drain the liquid. I love to roast chilis and put them chopped with cheese into the filling. YUM.I make a really good charred homemade salsa.
I just Love the moment she talks about Fanny Cradock! Two amazing women that teach you how to Cook with real facts and tips!! ❤❤
"Everything... EVERY SINGLE THING is in the booklet."
I agree. Two wonderful TV cooks who were marvelous.
I wonder if they ever met. I'd love to been there.
Her enthusiasm is contagious! She makes you feel like you can try these techniques and have success!
$2.50 for a nice carbon steel omelet pan! I wish 😆She is still informative and delightful.
Absolutely wonderful, i almost passed on this episode. That would have been a huge mistake.
She never disappoints. A true national treasure.
She was AMAZING!
Julia was an artiste extraordinaire. 🥚 🥚 🥚 🥚 🥚 🥚 🥚 🥚
Love watching Julia!
Her book is part of my collection 📚
Here too!! I love reading cookbooks, getting ideas, and
then waking up remembering them!! Bon Appetit
@@lawriefoster5587 how many do you have? What is the oldest? Thank you
@ curt caudle..
I have about 15 running feet of
them...famous restaurants, chefs,
junior league, Philadelphia Orchestra, etc. Oldest one is
Lowneys Cookbook from 1921.
Not a first
@@lawriefoster5587 🌹🌹so much thanks for responding, l have a book from Vincent Price, A Treasury of Great Recipes one of my favorites. My oldest is a Encyclopedia of Cooking 1941.
She makes it look so easy. I am so grateful to her for all these videos and her fabulous cookbooks.
I used to LOVE watching her about 50 years ago when I was just a kid, still do. That cooking competition show on TV now called "The Julia Child Challenge" is simply a joy to watch. Not only to see the contestants try to recreate 1 of the world's best chefs ever recipes, knowing that a younger generation has been exposed to such an artist but also, the winner will go to Paris and study at Le Cordon Bleu as Julia did!
Omelet perfection
I had never heard of shirred eggs before. I am definitely going to try this! I have found i really like making omelets in this fashion way easier and less cleanup.
These “omelets” seem like my scrambled eggs??
How wonderful to enjoy the incomparable, lovely Julia Child ❤️! What a rare gem of a human being was she! Thank you for sharing her again! ❤️
Julia Child was a class by itself! Elegances in her dishes were her forte, simple dishes cooked on a grand scale!
This was a life saver for me to learn the right way to cook eggs. I learned a lot of basics from this series
Pioneer!
Julia knew that people wanted cooking shows they could relate to... and she was so right. But there's one thing that modern cooking shows have learned in the intervening years... we want to see the chef eat some of the foods! I wanted her to take a bite of eggs so bad...
Exquisite ♥️♥️♥️
Comparing Julia’s omelets in this episode to the ones she demonstrated in her 1980s show, you can see how she kept improving her technique. On the other hand, as ugly as the omelet is here, the basics are correct and I have no doubt it would have tasted great.
Although I appreciate a French omelette, my favorite way to make an omelette is to separate the eggs, beat the whites until they’re almost like meringue, then beat the yolks until they’re creamy, fold them together and then put them in the pan to cook.
It’s so fluffy! Add some cheese and whatever toppings you like. Then fold it in half. You have to cook it slower than the French omelettes though. In order to let the inside cook a little.
They make them like this at many Waffle Houses. I know, not haute cuisine, but they make a wicked omelette!
I have done like that, but that is a whole different kind of omelet. She is demonstrating the basic French omelet which is a simpler method.
❤❤❤❤❤
I just make egg over English muffin, this is amazing.
Oh wow I've mastered the egg. Boiled I put an inch of water and bring. It to a boil. Then put the eggs in and cover. In usually go 8 minutes periodically turning the heat on simmer to keep the temperature maintained.
We need her life story by Meryl Streep when that movie Julie Julia aired i used to skip the scenes with that younger actress so I can see Meryl Streep ones about the real Julia we need her autobiography
The thing that surprises me is she uses and electric stove.
a consequence of filming on a sound stage; easier / cheaper than gas
Julia was into electric before electric became popular!
@15:22 carbon steel omelette pan for $2.50
Fun: Gordon Ramsay vs Julia Child. Epic Rap Battles of History: th-cam.com/video/99-n42Xb6NQ/w-d-xo.html
it's kind of interesting how she can make eggs!
☺️🇫🇷💕🇺🇦
12:50 " put the eggs under a red hot broiler as close as you can get them and every one or two minutes check on them $@&?*.... I mean every five or six seconds!.. Priceless.
Are these *all* fresh unrefidgerated eggs -- or refridgerated eggs? Makes a *big* difference in the cooking times whether they're refidgerated or fresh and unrefridgerated eggs.
Is that a Formica countertop? She places her hot pans directly on it?
Lol I know!!! Formica was the thing back then...
Julia was known to have a few "accidents" on live tv, which made her show even more entertaining. The bits that Dan Aykroyd, Robin Williams, and Dana Carvey did where their bra caught on fire or things "happened" were all inspired by this lovely woman. She was the original.
למה אין תרגום
Swiss cheese has the French taste.
Overhead, she mixes the eggs with her left hand. Facing the camera, she uses her right hand.
I love watching her but I just need my eggs cooked more
Just turned in. To make my omelets light and fluffy, I add just a pinch of baking soda, so many different omelets, I love mushrooms,and peppers I saute an add with a white cheese. If I have left over homemade mushroom soup that has white wine added to it, I take a cup of soup, bring to a boil, an add a rue of corn starch to thicken to a sauce, and drizzle over the omelet. Soo good. Edit: Wonder what she would think of egg prices today?
This would be the perfect intro to a horror movie
If we all ate like this, we might also, like Julia, die tragically young: at age 92!
Oeufs poches, I make them for Sunday brunch. I top them with pepper, salt, paprika, fresh cilantro and chopped ham. I don't like parsley too much.
These videos should be coloured !!
* that should have been "tapes"
Love Julia but not this particularly
Unlike all other JC topics this is so dated. Induction cooktop with stainless pan lined with parchment is much more forgiving, responsive, and satisfying.
Notice that there is no browning on her omelettes. Overcooked eggs taste bad., especially overcooked brown-bottomed frittatas. Omelettes are not just scrambled eggs. Much more delicate and can be filled, as she demonstrated. I wish she had demonstrated the French traditional way of cooking scrambled eggs. They are cooked slowly on low heat or 14 or 15 minutes of constant stirring. The consistency in the end is more like a thick soup than the horrid mess of overcooked clumpy eggs we make here in the USA.
The two plain omelettes were more like scrambled eggs..... strange.
Definitely scrambled eggs
8:56 lol. Eggs benny good but it is pretty boring now and 60 years ago.
A souffle would have been elegant, nothing in this video is really elegant...
Who says it needs to be elegant?! I don't think you know much about cooking.
@@baritonebynight The title of the video is "Elegance with eggs" I guess you overlooked that and just went with a cheap insult, bravo...
To each his own. I think these recipes are elegantl.
Those little ramekins or souffle dish are elegant.
I grew up watching her cook. I rarely had eggs for any meal, and most of us in those days thought TV dinners were exotic. Julia showed us things that we never heard of. Life in the 60s for kids did not include cable tv cooking shows, we were not jaded like todays kids.
oooooooh julias cracking her eggs incorrectly
good eye!
Women have always been the best and original chefs/cooks of the world. 💯🍳🔥🥣🫕🔪🫖🍯🍾🏺The problem being, often times they have been written out of history. You never hear a guy say, "I grew up on my Dad's cooking". When I was a kid, on the rare occasion Mom was away for an entire day or more, that was a real treat as Dad would take us to McDonalds and pizza take out was also on the menu if enough meals had to be "cooked" by him.