In Sweden we heat up the sauna to a high temp and then crack the egg above our mouth. As it falls down it will cook and will be perfect as it reaches your mouth. True story.
@Lisa Gordon says this (about salt) but it's obviously bullshit. Salt does dry out things and makes food release water but your eggs can turn out watery either way so it doesn't really matter, when you add the salt.
I saw this video about 2 months ago and have made the French style ever since then. It takes 90% attention and about 20 minutes time on a low heat (stirring almost constantly), but the eggs come out so creamy and so delicious it's worth the effort. (I try to follow Jamie's directions as close as possible). I usually serve them on toast, a side of bacon and then sauté small tomatoes and mushrooms in olive oil and just salt and pepper...it's become my wife's favorite breakfast.
Jamie, I think you're the first English chef (or French trained US chef) I've seen make American-style scrambled eggs without mocking them and calling them terrible, so thanks for that.
1:29 - "some people put milk in, some people put cream in. If you cook it right you don't need any of that" - was that a stab at Gordon Ramsay's scrambled eggs?
I noticed another stab at Ramsay from Oliver as well as this one. Go watch Gordon's mayonnaise video, then watch Jamie's. Jamie definitely throwing some shade towards Gordon. They've had a rivalry for a long time now, I believe.
Been cooking eggs the American way all my life and didn't even realise it till watching this! Really nice when you add pepper to them while cooking as well.. Some cherry tomatoes on the side and fried mushrooms go nicely with it..
The cherry tomatoes with eggs are fricken' delicious either fried with olive oil or plain raw I definitely recommend trying them. I need to fry the mushrooms though.
That’s alright, I’m American and I’ve never seen anyone use butter to make scrambled eggs 🤷🏼♀️ like, we add butter if we’re frying it or turning it into an omelet, that’s it.
The Slavic way: 1. Replace the eggs with vodka 2. Instead of salt, put in more vodka 3. Skip the cooking part, use the free time to open a jar of pickles to go with your vodka 4. Don't bother making toast. Instead drink some more vodka.
I don't know if this is the way we do it in all of Denmark or just in my family, but we don't whisk the eggs first, we crack them directly onto the frying pan, just as if we were making sunny side up eggs, and then we just stir it around a little with our spatula until it is cooked, and then season with salt and pepper. It's not runny or moist in any way, and we eat it by putting it on a piece of rye bread :)
THIS SOUNDS DELICIOUS! in Venezuela we never eat eggs without sofrito, so we have two big types moist sofrito that after adding the eggs results in small granules and somewhat dry sofrito resulting in medium to large lumps of egg (my family's preference). And we don't eat them raw either.
I just tried a new method this morning: 1. Heat pan with olive oil. 2. Add finely chopped green pepper, red pepper, onions, and jalapenos for some heat. Sweat them down. 3. Add the beaten eggs. 4. Add finely chopped bacon bits, onion powder, and cracked black pepper. 5. Let cook until eggs begin to form chunks and mix together with spatula. 6. When done, add to plate/toast and salt for taste. Honestly was the best scrambled eggs I've ever had. Didn't even seem to miss the mushrooms which I would have added if I had any on hand.
Gordon doesn't put cream in it though, he puts a knob of butter and then finishes off with some creme fraiche to cool the eggs down, i did it his way this morning and it was honestly the best eggs i have ever had in my life by far.
+Alessandra Ahrel I do like the French way. Nearly drove my husband crazy trying to perfect them. To me they are almost like the American deviled egg in texture and taste. The look can be a turn off. But I hate scrambled eggs that bounce.
Same here although I had heard of it I don't think it's often done even professionally as it requires to much time overall and equipment. Also Matthew and Caroline, you can shove those frogs and snails where the light doesn't shine.
Jamie Oliver is directly responsible for my culinary pursuits. Watching him as a kid showed him how easy and cool cooking could be and from then on I've been searching for more and more ways to bring good and healthy food to my table for my family.
All my life I have made the English version because I am English but today I made the American version and my God why have I not done this before AMERICAN FOOD IS AMAAAZZZZIIINNGGGGG
+Ice Ade LOL nah yo. The way he does it is great, but a lot of the American-ish breakfast diners over here in Cali overcook their eggs so it ends up pretty dry and rubbery in texture :') When done right it definitely is great though, gotta give the English and French styled eggs a try :)
Gordon uses creme fraiche Jamie: If you cook it right, you don't need any of that. Jamie puts salt in at the beginning Gordon: If you do that, it breaks down the eggs and turns it into something watery.
I've a seen lot of cooks on TH-cam say that Gordon's aversion to salting the eggs is wrong. Salting the eggs before beating them, even leaving them a bit, (apparently) 'denatures' them which results in silkier sheets or curds. Gordon says the salt makes the egg proteins contract, making them expel water. But, I'm pretty sure that's just from cooking them at too high a heat. I make french scrambled eggs by salting them, beating them incredibly thin and emulsifying butter in on medium low heat until it's like a just-broken custard. It takes about 15 minutes in total, but their seriously the best eggs I've ever had.
@@Atom1990-m2j Wow. That’s a really interesting insight. I think I may need to do some more research now. Will take a look at doing them the way you suggested! Awesome. People having a convo about eggs: the joys in life.
Didn't know i cooked american style scrambled eggs till now..always thought it was standard..might try that french style tho looks bangin wonder if there's really a difference
That's probably because you think American is the centre of the universe, like those people who think Americans don't have an accent, when in fact every nation has a specific dialect and accent
My favorite breakfast: soft scrambled eggs with a slice of a fresh picked, big, red, juicy tomato from the garden (served on the side) - both sprinkled with fresh parsley. I can hardly wait until my tomatoes are ready this summer. :)))
Grow a tomato plant in your living room window and have fresh vine ripened tomatoes all winter long, I did it and they taste actually better than my garden tomatoes
50 Ducks In A Hot Tub Oh, don't you know I would....haha, but my only south facing window gets my Kaffir Lime Tree every winter. I have to bring that rascal inside and it is huge (not an easy task).
When I watched this video I remembered how in the early 2000s my sisters and I used to wake up early on Saturdays in order to watch Oliver's Twist on German TV. In one episode he made scrambled eggs and it looked sooo delicious and we were sooo hungry that we got some cereals from the kitchen because we just couldn't wait for our parents to wake up. So much nostalgia... Best times!
I really appreciate that you encourage people to go free range. Even in all your recipe books you state that the eggs must be free range. I know it's also because they do actually taste a lot better (the eggs in a battery hens egg with have a pale and distasteful yolk as they get no greens in their diet), but I as someone who rescues ex bats do love to see you encourage freerange. Battery farms are just awful places.
Lunarbs Jamie Oliver Not sure how labeling is done or how law dictates where you're from, but in the states, its mostly a marketing ploy to get more money out of you. Free ranged ≠ better treated or better for you. Free ranged is just as bad as battery farms. To qualify as free ranged, the chickens cannot be caged, have access to outdoors (with no specification on how large the outdoor space is), and unregulated feed (usually a feeding system). Don't get me started on this whole vegetarian organic raised BS. People think chickens are herbivores, when in fact they're omnivores. If you leave a chicken to be a chicken (such as pastured raised chickens) They will eat grasses, forage for berries, and hunt for insects. Takepart has a good photo on what each label mean: www.takepart.com/article/2014/04/03/understanding-egg-labels?cmpid=foodinc-fb Use your discretion, but if you want what chickens/chicken egg are supposed to taste like, then go with pastured raised.
darkdracofire It's sad that the USA do that =/ It's kinda false advertising really u.u. Well I know mine are well looked after because I own the actual farm so we get the eggs from them ^^; We let them roam for miles in free space with lots of greens to eat. I just did some quick research and it seems the European Union has some rules into this as well: -hens have continuous daytime access to open-air runs, except in the case of temporary restrictions imposed by veterinary authorities -the open-air runs to which hens have access is mainly covered with vegetation and not used for other purposes except for orchards, woodland and livestock grazing if the latter is authorised by the competent authorities -the open-air runs must at least satisfy the conditions specified in Article 4(1)(3)(b)(ii) of Directive 1999/74/EC whereby the maximum stocking density is not greater than 2500 hens per hectare of ground available to the hens or one hen per 4m2 at all times and the runs are not extending beyond a radius of 150 m from the nearest pophole of the building; an extension of up to 350 m from the nearest pophole of the building is permissible provided that a sufficient number of shelters and drinking troughs within the meaning of that provision are evenly distributed throughout the whole open-air run with at least four shelters per hectare
Lunarbs Welcome to the U.S. Where food industry controls the food policies and uses obfuscation to mislead the consumer. It doesn't help that healthy non processed food comes at a premium. I mean, why eat healthy, when my cheapest option for time and money comes from Mcdonald's. I can buy a burger for $1.00 and only spend a few minutes waiting in the drive through. (Not something I do personally, you to give you an idea.) There is also other factors, such as, not ever learning how to cook or being raised solely on "cheap" foods. It seems that I was one of the few of my generation that learned how to cook and that my mother was able to see through the lies that the food industry was feeding us.
I just put the eggs in a hot pan with butter and I start scrambling the whites, leaving the yolks intact. When the whites are almost done, I break the yolks and let it finish cooking, scrambling it all together. Greetings from Galicia, Spain! :D
We cook the eggs American style in Norway. But the ultimate scrambled eggs experience you get in Sweden, especially at hotels. Trust me, Swedes know their food!
Englisch style: Beat 2 eggs per person. Butter in pan, salt, egg mixture into the pan. Stire around with spatula. Once it is setting, remove from gas. Scoop it to a corner once it's pretty much cooked. Serve on toast. Quite moist. French style: Beat with salt and cook over boiling water bath. Keep beating once in a while. 6 mins later, curd is about to form; put butter in and stir, gentle curd is formed. Serve. American style: Butter in frying pan, beaten egg mixture in, let delicate sheets of egg layer form underneath, and fold them around. Once the sheets have formed around with some moist mixture between the sheets, serve.
+Tristan Dumantay Once you go from American to English, you'll never go back. As a result, it's a huge pain in the ass to cook scrambled eggs in the morning, but the result is so fuckin' good it's worth it.
+CalculyticCuber That's more of an opinion. I can't separate the idea that I'm eating custard when eggs aren't curdled. I'll take an omelette over scrambled any day. Toss my eggs in, lazily mix it on the pan. Throw leftovers/cheese/anything I can find on it. Leave it and do whatever for 2 minutes. Come back flip over and a delicious meal just cooked itself. I think it's good to change it every day though. Think people just enjoy the different styles because the one they grew up with got boring haha.
Welcome to quarantine. Everyone now has the time for that 😂😂 I'm all honesty, though, I've made them a couple times and they're DELICIOUS. Impossibly creamy and smooth. Amazing breakfast.
The Escoffier method. It makes lovely creamy scrambled eggs if you're patient and can wait for them. The only problem is that once the curd starts setting, it will set on the glass bowl quickly if you're not watching over them, and will wreck the effect you're trying to create. I learnt that lesson - several times - many years ago. I now make them in a pan instead, and keep stirring vigorously all of the time. Then, when they're three-quarters set, take the pan off the heat, add butter or cream very quickly, and then keep stirring until you've got lovely, soft, creamy eggs. But it's interesting watching how pro chefs do it.
I'm asian and I've always loved these kind of eggs: Crack an egg into a shallow ramekin, put it in the steamer until the egg white sets (leaving the egg yolk a bit, just a bit runny). Splash the tiniest amount of soy sauce and serve warm. Tastes delish. (Not sure if it's authentic or not, but I like them!)
These look so good, but being from the southern part of the USA, we tend to overcook scrambled. Unfortunately, we do get used to the texture, and it's a struggle to try different styles especially if they don't look cremated. It's my goal to perfect and prefer these over the other. You taught me to perfect a roast chicken among other things, so I'm giving it a try.
Just made scrambled eggs for me and my two brothers ( american style), they loved it! I also added black pepper on top so it got more flavour. Keep up the good work Jamie!
In Poland we usually don't whisk eggs before, we do it softly on a pan with a spatula. Then you can still see whites and yolks on your plate. It's really nice to look at that because it looks soooo aesthetical and fresh! You should try it once! :)
If you cook the "American-style" eggs correctly, you hear a bald eagle's screech in the background. It takes many years to perfect the scrambled eggs, but you'll definitely hear the eagle once you've mastered it.
TFW no, I average about 2 eggs a day, and I probably eat them more than the average American, so I believe 275 eggs a year for the average American is accurate.
From soth africa..loooovve your program...i cook eggs the american way +ALWAYS use organic..u are AWESUM jamie..been watching since naked chef..my hubby loved your cooking..xx
What can i say but that i am an absolute fan of your shows on tv and never miss them. I love the practical approach and the fact that you show how not to waste food by creating interesting recipes from the left overs too...i try to do the same and teach my children to try it too...thank you!
American style is definitely the best way and honestly even when I was in the UK that's how most restaurants make it. Actual pieces of scrambeled egg you can pick up with a fork is better. If you constantly stir your eggs while they're cooking they'll just end up like a sort of messy, unstructured savory pudding that has to be poured on your toast and eaten with a spoon.
Cal Roy-Brenneis I'm pretty tired of this "egg-elitism". Watch any recipe with eggs and there's always people who say that if the egg isn't runny, it's "overcooked". No. No it is not. If a cook is fried to a solid state, it's fried. Fried scrambled eggs. Not overcooked, not bad cooking - a matter of preference in _taste_
Canada, has the best scrambled eggs. I'm not going to just brag on how we have the best, I'll make it so that you could have the best too! Here's the recipe: |--------------------------------------------------------------------------------------------------------------------------| -4 large eggs | Ingrediants | -3 tbs of butter -1 slice of bread (personal preference) |--------------------------------------------------------------------------------------------------------------------------| -1 large mixing bowl | Tools | -1 whisk |--------------------------------------------------------------------------------------------------------------------------| -Take 4 eggs out of the fridge. | Cooking | -Throw them away -Put the butter back in the fridge. -Put the Bread back into the pantry. -Make poutine -Eat your poutine. *(If you don't know what poutine is, Google it. Your mouth will water)* |--------------------------------------------------------------------------------------------------------------------------|
I like to make scrambled eggs occasionally. For me, it's a convenience food, so I make it closer to the British or American method. I don't like large curds, though. It's constant stirring at low-medium heat. I do serve it while still wet. But by the time they are on the toast, the eggs are almost entirely cooked to the point of 95% dry-ness. I don't like it to be too runny, just wett-ish. Here's the thing: Learn the techniques. Then, make it your way. It's your egg.
Here in India, we do it the American - British style with medium sized pieces, and once cooked a lil oil, a few chopped green chillies and fresh coriander to garnish.
In India, we use lots of onions in scrambled eggs (not highly cooked) and that's why they are the best in the world. Scrambled eggs without onions is for cavemen.
Jason Grace Lel no... As an experienced indian traveler, I can confidently say we have onions, tomatoes, garlic, chillies and god knows what else with some overcooked egg. Oh and lots of salt and pepper, sometimes paprika...
***** As long as it's digestable it's quite nice, and actually if it's to be taken literally, isn't scrambled eggs just eggs that was scrambled (not in one piece) and there isn't any particular description about it? I do mine with salt, white pepper (for some stronger kick) and diced smoked ham (not direct translation, in Germany we call them Schinken Wurfel).. I like it a little bit more on the well-done side, so quite though and not too "watery"..
When I have really fresh eggs, my favorite is country scramble. Somehow they just taste more eggy. Get the pan hot, crack the eggs into it. let the whites start to congeal then break the yolks and start moving it all around the pan and pull them out before they're fully cooked. Salt and pepper, YUM! truffle salt is even better.
I’ve seen the French style cooked with a bit of Dijon mustard scrambled into the eggs and the same slow method but in a non stick fry pan. You use the tip of a rubber spatula stirring constantly over very low heat until it comes to that creamy texture. 😋
In India, we take eggs and add salt black pepper red chilli powder turmeric powder green chillies 2 large onions ginger garlic coriander leaves curry leaves may be some tomatoes And wonder what could evolve out of this primordial soup.
same, the Australian method seems to be a blend of the English and American styles. I throw in a bit of Italian influence by adding oregano to my eggs during prep, and some shaved parmesan or sharp cheddar right at the end.
I'm in the states, but I make English style scrambled eggs. They're delish with some fresh herbs mixed in at the end of cooking & a bit of freshly grated smoked cheese. Yum!
I have been making more or less American Style all my life. But, I first read about French Style in Alex's book. Didn't look too hard, and I had all the ingredients at hand! Only took 10 minutes, start to finish... Wish that the eating lasted longer than the prep. Just for grins I omitted salt and butter- WOW! I NEVER would have thought that such flavor and creaminess could come from plain eggs! Some hints: Eggs left out the night before on the counter will cook up a little faster. Use a rubber spatula- helps to scrape down the sides as you cook. At the end, use a bit of the cooking water to warm a serving bowl. Again, TRY them first without any other stuff! You can always add Ketchup as needed!
For the longest time I made my eggs the American way. I recently began the English way as I love the texture and the taste. At the end, however, to stop the cooking I add about 1/2 tablespoon of creme fraiche and fold that into the eggs.
american scrambld eggs are typically more cooked than that and are not creamy at all. Which is why we put salt, pepper and ketchup on them. However I prefer over hard eggs.
The American way is the way I've always had them, and I'm English. Its the same way my Mother did them, and her Mum, they were Irish. Its the same way my Dad did them and his family were Welsh. Also Jamies eggs were undercooked.
i fry bacon to the point when its crispy and then i put scrambled eggs, when eggs mix with bacon grease its delicious,fresh tomato goes great with that.
My Jewish friend loves creme cheese melted into hospital eggs, he has diced black olives, and makes great egg sandwivhes.he does eat ham.. but I love his alternate choices. makes great breakfast buffets for families... (I'm drawn to waffles and pancakes...no butter only true maple syrup. -high calorie, no real food content [calories, sugar, fats...but once in a while.. it's great!
I make eggs 3-4 times per week, so I've tried them a few ways. I've done all three ways here (I like the French style least, by my wife loves them that way). Another way I prepare them is to scramble 3-4 eggs: butter in the pan; pour a very thin layer; just as it sets, roll it and push to the edge; pour another very thin layer; as it sets, add some shredded or crumbled cheese & roll with the previous layer; another layer, maybe add some ground pepper or cayenne; keep going until I'm out of egg. cut in half - 1 piece only my wife's plate, one on mine. toast on the side with butter and pepper jelly. yummy!
furiousajp Well, if I've breakfast with at least one new person per year since I awoke to consciousness, I would have a sense of how a few dozen americans prefer their eggs, and that's a pretty low mark to hit.
WorldWeezy That's some serious trolling. I looked the thread up and down for something that could be construed as a claim about majorities, can only conclude that you enjoy the word "logic", and not the concept.
Apsis Motion Pictures WorldWeezy World, You're an idiot - If Apsis had said ALL Americans. I guess I would understand but seriously, he's eaten with dozens = 24 Atleast 24/24 = He would think majority atleast
-Knob of butter in -Eggs in -Alternate on and off the heat while stiring constantly -Tablespoon of creme fraiche plus some chopped chives -Season at the end (salt&pepper) Sorry gotta keep with Ramsays way on this one... Beaten every restaurant or hotel breakfast eggs I've had so far!
+1. i cook them similar to ramsay if i'm doing it on toast. (why are all of these on toast? last i saw "american" scrambled eggs are generally separately served in restaurants and homestyle)
Here in Ireland we don't have eggs.....just potatoes....lots and lots of potatoes, sometimes we pretend they're eggs but it's really depressing.....
But how do you make a potato omelette then?
Is there really no eggs? :( I feel bad now.. But life's still aight there right?
+Mark Alonzo Yambot Well besides the famines and foreign occupations these past couple century's everything's.......aight I suppose
I hate it when I go to crack an egg and mashed potato comes out :(
ahahah :D
In Sweden we heat up the sauna to a high temp and then crack the egg above our mouth. As it falls down it will cook and will be perfect as it reaches your mouth. True story.
Oskar Fors yup
Oskar Fors Ew gross. I can't eat eggs without first being seasoned with lemon zest and paprika.
Oskar Fors this is true. i was the sauna
This is fucking hilarious lol
+jo alice I like the way you think
Haha, everyone that has seen Gordon's video is screaming when he put in the salt at the beginning
yuppp 😂😂😂
Is this something like the Devon vs Cornwall feud? Devon: Cream first, then jam. Cornwall: No. Jam first ijit! (Yank here.)
@Lisa wrong. Gordon puts salt in last because otherwise the salt would make the eggs watery and the texture less perfect.
Yeah because sadly people can't think for themselves and only repeat what their chef god says.
@Lisa Gordon says this (about salt) but it's obviously bullshit. Salt does dry out things and makes food release water but your eggs can turn out watery either way so it doesn't really matter, when you add the salt.
I saw this video about 2 months ago and have made the French style ever since then. It takes 90% attention and about 20 minutes time on a low heat (stirring almost constantly), but the eggs come out so creamy and so delicious it's worth the effort. (I try to follow Jamie's directions as close as possible). I usually serve them on toast, a side of bacon and then sauté small tomatoes and mushrooms in olive oil and just salt and pepper...it's become my wife's favorite breakfast.
It´s wonderful, tried the french way of making it by Marco Pierre White, it´s different than Oliver´s you should try it
Sounds like your wife is a blessed woman! 👍
do you also juggle some eggs in between like Jamie while it cooks?
It's not exactly photogenic but I believe you
2 eggs per person. Cracks 4, serves in a single toast. lol
He actually puts half on
0:41
Yea I say that everytime I cook eggs for myself too.
damn i eat 20 eggs at once
I have 4 eggs scrambled on 2 toast
start off with an omelette then if you break it go to plan b and head for scrambled
Just done this 😂
I do that hahah
That’s how I do my scrambled eggs.
I’ve done this 😂😂 thankfully I’ve gotten better at omelettes
😂😂😂😂 me all the time
Jamie, I think you're the first English chef (or French trained US chef) I've seen make American-style scrambled eggs without mocking them and calling them terrible, so thanks for that.
In germany we scream at the eggs actually, that makes the egg cook and gives a little german aggressive taste to it. You should try this for real
So esse ich meine Eier am liebsten.
lmao
Hahahhaahah lol 😂
Blitzkrieging your eggs for when youre late to work
@@alexpayne2662, this method ONLY works in France. but if you try it in russia the eggs will blitz you back
1:29 - "some people put milk in, some people put cream in. If you cook it right you don't need any of that" - was that a stab at Gordon Ramsay's scrambled eggs?
well, there are never a 100% right recipe, there are only recipe you like the most :P
Liz Lee If milk makes your eggs rubbery you're overcooking your eggs
I noticed another stab at Ramsay from Oliver as well as this one. Go watch Gordon's mayonnaise video, then watch Jamie's. Jamie definitely throwing some shade towards Gordon. They've had a rivalry for a long time now, I believe.
Milk does not turn your eggs rubbery when scrambled
Kenny Tee gordan always over complicates SHIT other chefs use milk or cream too don't nobody wants gordon runny ass EGGS
Jamie: seasons the raw eggs
Gordon: *TRIGGERED*
"If you season the eggs now, the eggs will split."
Jireh Choo I get this 🤣
But it can make them fluffier in the end
They are two totally different cooking styles. Gordon is fine dining while Jamie is comfort food
I saw Gordon’s video about this 😂
@@Dgc-vz2bv same sadly I'm learning to cook on TH-cam videos
Been cooking eggs the American way all my life and didn't even realise it till watching this! Really nice when you add pepper to them while cooking as well.. Some cherry tomatoes on the side and fried mushrooms go nicely with it..
GOLF MANIA Seen that one too, bloody delicious as well!
The cherry tomatoes with eggs are fricken' delicious either fried with olive oil or plain raw I definitely recommend trying them. I need to fry the mushrooms though.
I've always called that an omelette... scrambled eggs are more.... scrambled I guess.
Simon Vance
You haven't been cooking eggs the American way all of your life. American eggs are cooked a lot more and aren't runny. But this way is good too. :)
I skipped the French part because:
- it was long
- I am French
- I have never seen any French person cooking eggs like this in my life.
I'm not surprised, You French ladies are used to things that are short... 🙄
The technique is french i guess, au bain marie doesn't sound english to me
That’s alright, I’m American and I’ve never seen anyone use butter to make scrambled eggs 🤷🏼♀️ like, we add butter if we’re frying it or turning it into an omelet, that’s it.
@@putinusername le bain marie is a French technique but it is often used to melt something like chocolate but not to cook eggs
@@inesb3781 i guess you could use the techniquei for hollandaise, wich requires eggs
The Slavic way:
1. Replace the eggs with vodka
2. Instead of salt, put in more vodka
3. Skip the cooking part, use the free time to open a jar of pickles to go with your vodka
4. Don't bother making toast. Instead drink some more vodka.
Trying too hard
Nice. Sounds like my kinda eggs...
That's rubbish. I'm slavic, and I don't drink alcohol at all.
Life of Boris...
LMFAO! 🤣 🤣
I don't know if this is the way we do it in all of Denmark or just in my family, but we don't whisk the eggs first, we crack them directly onto the frying pan, just as if we were making sunny side up eggs, and then we just stir it around a little with our spatula until it is cooked, and then season with salt and pepper. It's not runny or moist in any way, and we eat it by putting it on a piece of rye bread :)
THIS SOUNDS DELICIOUS! in Venezuela we never eat eggs without sofrito, so we have two big types moist sofrito that after adding the eggs results in small granules and somewhat dry sofrito resulting in medium to large lumps of egg (my family's preference). And we don't eat them raw either.
+CinnamonCari *raw nor runny
I am Russian and that's exactly how we do it!
+Joakim Nørby Houmøller we eat it by what.. WHAT
+3V14NV4RU putting it on a piece of rye bread :)
I just tried a new method this morning:
1. Heat pan with olive oil.
2. Add finely chopped green pepper, red pepper, onions, and jalapenos for some heat. Sweat them down.
3. Add the beaten eggs.
4. Add finely chopped bacon bits, onion powder, and cracked black pepper.
5. Let cook until eggs begin to form chunks and mix together with spatula.
6. When done, add to plate/toast and salt for taste.
Honestly was the best scrambled eggs I've ever had. Didn't even seem to miss the mushrooms which I would have added if I had any on hand.
Just did french version for the 1st time and it's delicious and texture is amazing
African way
Crack open the egg on the ground wait 3-4 seconds and done
You man arazonian
Thug life
😆😆😆😆
You must be African to have that inside info.
that's Australian way
😂
1) Smash the egg on the pan with the shells remaining and add two glugs of olive oil
2) Overcook it
3) Done
Beautiful imagery 😁
I tried this one and don't recommend.
Mega Bucks 😂😂😂😂😂
😂😂😂😂😭😭😭
"....some ppl put cream in...you cook it right you don't need any of that" lmao throwing shade after Gordon
Kareem Spence Gordon is the greater chef
haha noticed that jab at gordon.
Stephen Chapman . . . charlitan ! lol
lol so many people tried cooking the two recipes and they preferred gordon's
Gordon doesn't put cream in it though, he puts a knob of butter and then finishes off with some creme fraiche to cool the eggs down, i did it his way this morning and it was honestly the best eggs i have ever had in my life by far.
Tried to make a Hollondaise sauce, accidentally made French scrambled eggs LMAO
Am I the only one who prefers the french way? it is creamy and delicious... even better if you put creme fraiche.
+Alessandra Ahrel I do like the French way. Nearly drove my husband crazy trying to perfect them. To me they are almost like the American deviled egg in texture and taste. The look can be a turn off. But I hate scrambled eggs that bounce.
The French version I have to really be in the mood for. Also have to have some nice bread on hand. My go to is the american version.
+Alessandra Ahrel Same here...
+Alessandra Ahrel But the french way looks like diarrhea
***** Yes
As a french Guy, i've Never Seen scrambled eggs cooked with a bain marie ahah, maybe i'm not french enough? Gonna get my baguette, i'll be back
Dont forget your frogs too
and your snails
Been in France 20 years too never seem it this way lol.
thomas Lexcellent I’m actually French and I have never seen them either
Same here although I had heard of it I don't think it's often done even professionally as it requires to much time overall and equipment.
Also Matthew and Caroline, you can shove those frogs and snails where the light doesn't shine.
God bless America! My favorite way of making scrambles eggs.
@ChumpChange it’s not always like that.
Same in Australia
I do it the "American" way, and I'm not American either
Funny story: my roommate is a veteran so when I make scrambled eggs there's an American flag in the kitchen
I admit that is the best, but nonstick pans are toxic
Jamie Oliver is directly responsible for my culinary pursuits. Watching him as a kid showed him how easy and cool cooking could be and from then on I've been searching for more and more ways to bring good and healthy food to my table for my family.
I love that he makes it so simple. I make my omelets and oven potatoes using his recipe at lest twice a week, and they always turn out amazing
just don't watch his videos of fried rice, thai green curry, ramen, and butter chicken
All my life I have made the English version because I am English but today I made the American version and my God why have I not done this before AMERICAN FOOD IS AMAAAZZZZIIINNGGGGG
+Ice Ade LOL nah yo. The way he does it is great, but a lot of the American-ish breakfast diners over here in Cali overcook their eggs so it ends up pretty dry and rubbery in texture :') When done right it definitely is great though, gotta give the English and French styled eggs a try :)
***** sure will give them a try
***** cool :)
+Halo3123 The way some places cook scrambled eggs they do come out dry.
+Ice Ade I'm American, I always make my eggs scrambled or boiled, can't wait to try the English and French style.
What I love about Jamie Oliver is I've made scrambled eggs a million times, but I still learnt something here! Always useful tips.
I like it soviet russia style, where the egg scrambles you
Hahahaha
😂😂😂
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Ahh fellow comrade, let us both stop and praise the glorious Soviet Union
my scramble eggs now our scrambled eggs
Gordon uses creme fraiche
Jamie: If you cook it right, you don't need any of that.
Jamie puts salt in at the beginning
Gordon: If you do that, it breaks down the eggs and turns it into something watery.
I thought I was the only one who recognised 😂
.... im with gordon
@@jeffmitchell5244 Personally, I’ll add the salt later on in cooking and add no creme fraîche.
I've a seen lot of cooks on TH-cam say that Gordon's aversion to salting the eggs is wrong. Salting the eggs before beating them, even leaving them a bit, (apparently) 'denatures' them which results in silkier sheets or curds. Gordon says the salt makes the egg proteins contract, making them expel water. But, I'm pretty sure that's just from cooking them at too high a heat. I make french scrambled eggs by salting them, beating them incredibly thin and emulsifying butter in on medium low heat until it's like a just-broken custard. It takes about 15 minutes in total, but their seriously the best eggs I've ever had.
@@Atom1990-m2j Wow. That’s a really interesting insight. I think I may need to do some more research now. Will take a look at doing them the way you suggested! Awesome. People having a convo about eggs: the joys in life.
Scrambled eggs with tomatoes, goes perfectly with a bowl of fluffy rice ---- this is almost always the first ever dish a Chinese kid learns to cook.
all food goes well with rice. It's fact i my opinion
i still don't understand why western do not add rice in their dish
omg, when I was living in Asia my Chinese friends would make that dish for me. Was incredible.
@@HapPawhere yep, agreed. In Brazil, rice and black beans with all the liquid on is always favored for us.
Xiaoli Tang YES eggs with tomato and stir fry potatoes are the basics
In Greece we use olive oil instead of butter, we season the eggs and cook them fully. i find that better
in Greece you do everything ass backwards
+John Lombardo following the same logic, I guess that where you live you don't have manners?
I happen to be greek ..kira mou
giati, amfivalis oti e elatha ine ena matso skata????
Olive oil with eggs??? Hmm never tried that before, gonna give that a shot
I do a mix of english and american style. I use a frying pan and stir the eggs with a spatula.
HouseMDaddict badass
HouseMDaddict I think most Americans do.
+Garry Perkins i use a rubber spatula that has no gaps? lol
In Russia, we just eat the whole chicken before the egg pops out.
What...? But in America, you eat egg and in Russia. Egg eat you?
‘We’? You don’t sound very Russian, Mr Garcia!
You're not Russian, are you?
Didn't know i cooked american style scrambled eggs till now..always thought it was standard..might try that french style tho looks bangin wonder if there's really a difference
Mix it up and find your fave style of eggs!
I've tried all 3 and my favourite is the French style, as I like my eggs creamy. Personal preference
Mike Klein l
That's probably because you think American is the centre of the universe, like those people who think Americans don't have an accent, when in fact every nation has a specific dialect and accent
MolotowCocktail24 It wasn't an insult, but the fact he thought the American version was the standard just backs up my point
step 1. crack the egg
step 2. beat the egg
step 3. add salt and beat the egg
step 4. cook the egg
step 5. eat the egg
Shifty49 is that eggish hate speech?
8. Repeat
9. Die...
...I'm probably gonna regret this though, sorry about that ^^' oh and... Who likes cats?! 😹
If you don't want your eggs grey season at the end
10 Wipe
My favorite breakfast: soft scrambled eggs with a slice of a fresh picked, big, red, juicy tomato from the garden (served on the side) - both sprinkled with fresh parsley. I can hardly wait until my tomatoes are ready this summer. :)))
DELISH!
Grow a tomato plant in your living room window and have fresh vine ripened tomatoes all winter long, I did it and they taste actually better than my garden tomatoes
50 Ducks In A Hot Tub Oh, don't you know I would....haha, but my only south facing window gets my Kaffir Lime Tree every winter. I have to bring that rascal inside and it is huge (not an easy task).
When I watched this video I remembered how in the early 2000s my sisters and I used to wake up early on Saturdays in order to watch Oliver's Twist on German TV. In one episode he made scrambled eggs and it looked sooo delicious and we were sooo hungry that we got some cereals from the kitchen because we just couldn't wait for our parents to wake up. So much nostalgia... Best times!
Some people use milk, some people use cream,
I use WD-40
Epic Tien hahaaha!
O gawd
I use weed for seasoning
Weak, i used lava or paint
Stops it sticking
I really appreciate that you encourage people to go free range. Even in all your recipe books you state that the eggs must be free range. I know it's also because they do actually taste a lot better (the eggs in a battery hens egg with have a pale and distasteful yolk as they get no greens in their diet), but I as someone who rescues ex bats do love to see you encourage freerange. Battery farms are just awful places.
Lunarbs Jamie Oliver Not sure how labeling is done or how law dictates where you're from, but in the states, its mostly a marketing ploy to get more money out of you. Free ranged ≠ better treated or better for you. Free ranged is just as bad as battery farms. To qualify as free ranged, the chickens cannot be caged, have access to outdoors (with no specification on how large the outdoor space is), and unregulated feed (usually a feeding system). Don't get me started on this whole vegetarian organic raised BS. People think chickens are herbivores, when in fact they're omnivores. If you leave a chicken to be a chicken (such as pastured raised chickens) They will eat grasses, forage for berries, and hunt for insects.
Takepart has a good photo on what each label mean: www.takepart.com/article/2014/04/03/understanding-egg-labels?cmpid=foodinc-fb Use your discretion, but if you want what chickens/chicken egg are supposed to taste like, then go with pastured raised.
darkdracofire It's sad that the USA do that =/ It's kinda false advertising really u.u.
Well I know mine are well looked after because I own the actual farm so we get the eggs from them ^^; We let them roam for miles in free space with lots of greens to eat.
I just did some quick research and it seems the European Union has some rules into this as well:
-hens have continuous daytime access to open-air runs, except in the case of temporary restrictions imposed by veterinary authorities
-the open-air runs to which hens have access is mainly covered with vegetation and not used for other purposes except for orchards, woodland and livestock grazing if the latter is authorised by the competent authorities
-the open-air runs must at least satisfy the conditions specified in Article 4(1)(3)(b)(ii) of Directive 1999/74/EC whereby the maximum stocking density is not greater than 2500 hens per hectare of ground available to the hens or one hen per 4m2 at all times and the runs are not extending beyond a radius of 150 m from the nearest pophole of the building; an extension of up to 350 m from the nearest pophole of the building is permissible provided that a sufficient number of shelters and drinking troughs within the meaning of that provision are evenly distributed throughout the whole open-air run with at least four shelters per hectare
Lunarbs Welcome to the U.S. Where food industry controls the food policies and uses obfuscation to mislead the consumer. It doesn't help that healthy non processed food comes at a premium. I mean, why eat healthy, when my cheapest option for time and money comes from Mcdonald's. I can buy a burger for $1.00 and only spend a few minutes waiting in the drive through. (Not something I do personally, you to give you an idea.) There is also other factors, such as, not ever learning how to cook or being raised solely on "cheap" foods. It seems that I was one of the few of my generation that learned how to cook and that my mother was able to see through the lies that the food industry was feeding us.
ah dude im sorry =/ I hope things sort out, we all need fresh food in our diet, your government should be wanting to promote healthy eating u-u
When I’m old enough to move out of my parents’ house, scrambled eggs will be my weekday breakfast.
TheGamingAsian Do your parents not let you cook?
John King hes saying that cuz its cheap and easy for when you move out
TheGamingAsian same
same, and lunch and dinner
im frickin digustin
I just put the eggs in a hot pan with butter and I start scrambling the whites, leaving the yolks intact. When the whites are almost done, I break the yolks and let it finish cooking, scrambling it all together. Greetings from Galicia, Spain! :D
Interesting
As an American I would argue that "American" style scrambled eggs should be cooked a little more than that.
Yes I agree. His American eggs was under cooked like English were.
Remember, eggs will still have residual heat and carry on cooking after they've been plated. They will firm up after a couple of minutes.
As a north american* , you should realize you guys have no culinary and chill
I agree with Andrew F. Nelsen. And as a human, I don't like shitting my guts out because of salmonella!
redwhitentrue thats because us north americans don't have our eggs under control. In japan they have a method of making eggs without the salmonella.
in the netherlands we just crack the egg open and put it in our mouth! no pan or butter needed.
hahahaha lol
really? :O
+CinnamonCari yes its healthy, just be careful with the small pieces of the shell
+Diana Karoyan it can also cause salmonella poisoning..
+Dibya Rana Depends on where you live. I don't know about the netherlands, but where I live it is no problem to eat raw eggs.
I fry a little onion, or a half if its big, then add the eggs with salt, pepper and done. Enjoy!
Delish!
Jamie being anti-battery hens shows that he is a good hearted man and truly cares about animal welfare. Such an underrated and wonderful chef.
We cook the eggs American style in Norway. But the ultimate scrambled eggs experience you get in Sweden, especially at hotels. Trust me, Swedes know their food!
Thank you!
My dads restaurant has gotten a price for the best breakfast! :)
That's why in any city in the world you'll always find a Swedish restaurant right?
We sure do know our eggs!
Yep, every time i visit sweden i eat scrambled eggs :P
Englisch style: Beat 2 eggs per person. Butter in pan, salt, egg mixture into the pan. Stire around with spatula. Once it is setting, remove from gas. Scoop it to a corner once it's pretty much cooked. Serve on toast. Quite moist.
French style: Beat with salt and cook over boiling water bath. Keep beating once in a while. 6 mins later, curd is about to form; put butter in and stir, gentle curd is formed. Serve.
American style: Butter in frying pan, beaten egg mixture in, let delicate sheets of egg layer form underneath, and fold them around. Once the sheets have formed around with some moist mixture between the sheets, serve.
+notrecyborg because when i get back to this recipe i can use it without watching the vid all over again lol
+habibiahk the french style looks like vomit american and english style all the way
NightCrow i dont usually like american food, but the 'murican style here looks more entertaining xD
is American food even a thing?
NightCrow wow, BURN (Y)
I love the american diner scrambled eggs, but im very curious about the english styled eggs!
+Tristan Dumantay Most delicious with some grated cheddar cheese added while cooking. :-)
+Tristan Dumantay
Once you go from American to English, you'll never go back.
As a result, it's a huge pain in the ass to cook scrambled eggs in the morning, but the result is so fuckin' good it's worth it.
+CalculyticCuber That's more of an opinion. I can't separate the idea that I'm eating custard when eggs aren't curdled. I'll take an omelette over scrambled any day. Toss my eggs in, lazily mix it on the pan. Throw leftovers/cheese/anything I can find on it. Leave it and do whatever for 2 minutes. Come back flip over and a delicious meal just cooked itself. I think it's good to change it every day though. Think people just enjoy the different styles because the one they grew up with got boring haha.
+CalculyticCuber. Are you kiwi
not much difference mate
Made French style this morning for my wife and daughter. They loved it!
French method: Ain't nobody got time for dat
Fine dine maybe
Welcome to quarantine. Everyone now has the time for that 😂😂
I'm all honesty, though, I've made them a couple times and they're DELICIOUS. Impossibly creamy and smooth. Amazing breakfast.
@@sth02 sounds good, looks terrible
Me! I love French style scrambled eggs! 😋
The Escoffier method. It makes lovely creamy scrambled eggs if you're patient and can wait for them. The only problem is that once the curd starts setting, it will set on the glass bowl quickly if you're not watching over them, and will wreck the effect you're trying to create. I learnt that lesson - several times - many years ago. I now make them in a pan instead, and keep stirring vigorously all of the time. Then, when they're three-quarters set, take the pan off the heat, add butter or cream very quickly, and then keep stirring until you've got lovely, soft, creamy eggs. But it's interesting watching how pro chefs do it.
I'm asian and I've always loved these kind of eggs: Crack an egg into a shallow ramekin, put it in the steamer until the egg white sets (leaving the egg yolk a bit, just a bit runny). Splash the tiniest amount of soy sauce and serve warm. Tastes delish. (Not sure if it's authentic or not, but I like them!)
Well I know I won't be asking for scrambled eggs in a restaurant when I visit France.
Ikr? More like salted egg pudding that also literally resembles puke
+Joey Kaan laughed damn hard :D
Same
i will
why not they look delish
These look so good, but being from the southern part of the USA, we tend to overcook scrambled. Unfortunately, we do get used to the texture, and it's a struggle to try different styles especially if they don't look cremated. It's my goal to perfect and prefer these over the other. You taught me to perfect a roast chicken among other things, so I'm giving it a try.
Just made scrambled eggs for me and my two brothers ( american style), they loved it! I also added black pepper on top so it got more flavour. Keep up the good work Jamie!
ME TOO GREAT
In Poland we usually don't whisk eggs before, we do it softly on a pan with a spatula. Then you can still see whites and yolks on your plate. It's really nice to look at that because it looks soooo aesthetical and fresh! You should try it once! :)
We do the same here in Perú!
That's just a fried egg......
If you cook the "American-style" eggs correctly, you hear a bald eagle's screech in the background. It takes many years to perfect the scrambled eggs, but you'll definitely hear the eagle once you've mastered it.
Talon Stephensen don’t forget 5 people shooting shotguns while shouting “FREEDOM” in the background
It's 2 am and youtube decides to show me how to make scramble eggs. Guess I'm making scramble eggs now.
“The average person in the US consumes more than 275 eggs”
A year?
A month?!
A day?!?
A lifetime?!?!
Claudia Ivy a meal probably
I believe a year. I average 2 a day myself.
the1trueporkchop so a year is 137.5 days?
TFW no, I average about 2 eggs a day, and I probably eat them more than the average American, so I believe 275 eggs a year for the average American is accurate.
A day. 75 for breakfast and then 100 each for lunch and dinner.
Here in the Netherlands we do it the English way but with a frying pan.
Also in Bulgaria! :)
so it's the american way
The french versions look like the English/American versions after you chewed them and spat them back out lol.
😂😂Yeah.... And its luxurious according to jamie.
But we add liquid cream in it at the end... and yes it looks like someone puked on your toast 😁
Mélodie CARTON does it taste just as good the second time around? 😀
Yeah to be honest it looked unappetizing to me
Bahaha you just feel bad and your trying to blame the bloody Americans for your rotten cooking!!. lol You do cook right?!!. Bahaha your hilarious.
From soth africa..loooovve your program...i cook eggs the american way +ALWAYS use organic..u are AWESUM jamie..been watching since naked chef..my hubby loved your cooking..xx
Who else just cracks the eggs in the pan and has no real method?
Your eggs taste like shit.
I don't believe that eggs can taste like shit. They can taste amazing but, most eggs taste good.
L me, too lazy to even try
the only eggs i've ever made is fried and boiled frick
just going wild with the spatula .... and then overcooking them... yeah do that all the time
Multi-National egg loving, nice vid
What can i say but that i am an absolute fan of your shows on tv and never miss them. I love the practical approach and the fact that you show how not to waste food by creating interesting recipes from the left overs too...i try to do the same and teach my children to try it too...thank you!
American style is definitely the best way and honestly even when I was in the UK that's how most restaurants make it. Actual pieces of scrambeled egg you can pick up with a fork is better. If you constantly stir your eggs while they're cooking they'll just end up like a sort of messy, unstructured savory pudding that has to be poured on your toast and eaten with a spoon.
I live in England, and American style is also my favorite way to have scrambled eggs.
I'm French and omg that looked like yellow cow shit
+Meemed Mania naasssstyyyyy
Lol
I'm french too and no way do we do bain marie, we do it mostly american style. Il dit n'importe quoi!!! :)
I was gonna watch this video but saw this comment first lmfao and therefore I'm not watching it 😂
LOL
Americans cook their eggs ALL the way lol. Love you Jamie.
You mean overcook
Jayandme 21 how can u say that? every person cooks their eggs different that's just stereotyping americans
Cal Roy-Brenneis I'm pretty tired of this "egg-elitism". Watch any recipe with eggs and there's always people who say that if the egg isn't runny, it's "overcooked".
No. No it is not. If a cook is fried to a solid state, it's fried. Fried scrambled eggs. Not overcooked, not bad cooking - a matter of preference in _taste_
Cal Roy-Brenneis no dumbass cooked all the way. Your brain is the only thing overcooked.
Calm down my friend, i've never seen anybody get so worked up about eggs
Canada, has the best scrambled eggs. I'm not going to just brag on how we have the best, I'll make it so that you could have the best too! Here's the recipe:
|--------------------------------------------------------------------------------------------------------------------------|
-4 large eggs | Ingrediants |
-3 tbs of butter
-1 slice of bread (personal preference)
|--------------------------------------------------------------------------------------------------------------------------|
-1 large mixing bowl | Tools |
-1 whisk
|--------------------------------------------------------------------------------------------------------------------------|
-Take 4 eggs out of the fridge. | Cooking |
-Throw them away
-Put the butter back in the fridge.
-Put the Bread back into the pantry.
-Make poutine
-Eat your poutine. *(If you don't know what poutine is, Google it. Your mouth will water)*
|--------------------------------------------------------------------------------------------------------------------------|
Dangit i was getting hyped!
tony nguyen xD
+Wolfik LK That was funny!! Well done. And I LOVE Poutine. Who doesn't?
+Wolfik LK What about a scrambled egg poutine?
Dan Cormier No.
when i was a kid this was the first food i learnt how to make thanks to this video
I like to make scrambled eggs occasionally. For me, it's a convenience food, so I make it closer to the British or American method. I don't like large curds, though. It's constant stirring at low-medium heat. I do serve it while still wet. But by the time they are on the toast, the eggs are almost entirely cooked to the point of 95% dry-ness. I don't like it to be too runny, just wett-ish. Here's the thing: Learn the techniques. Then, make it your way. It's your egg.
Hah i like my eggs without curds too.If you want to get less you could mash/beat the eggs while they're still sorta runny and there will be less curds
My egg and my egg only
it's not your egg, it's the chicken's, which we robbed them of
Here in India, we do it the American - British style with medium sized pieces, and once cooked a lil oil, a few chopped green chillies and fresh coriander to garnish.
No onions? Suprise
sounds better
In India, we use lots of onions in scrambled eggs (not highly cooked) and that's why they are the best in the world. Scrambled eggs without onions is for cavemen.
lockhrt999 actually i dont like onions in my scrambled egg guess im a caveman lol
Jason Grace Lel no...
As an experienced indian traveler, I can confidently say we have onions, tomatoes, garlic, chillies and god knows what else with some overcooked egg. Oh and lots of salt and pepper, sometimes paprika...
Mix in a bit of cheese, some spring onions and diced red pepper, oh and some black pepper too (I add tons because I love it). Try it, is gorgeous.
So an omelette...
***** If that's the case, it's a pretty shitty omelette, since it's scrambled and not a single sheet.
leowtyx or scrambled eggs, since it's eggs that are scrambled.
***** As long as it's digestable it's quite nice, and actually if it's to be taken literally, isn't scrambled eggs just eggs that was scrambled (not in one piece) and there isn't any particular description about it?
I do mine with salt, white pepper (for some stronger kick) and diced smoked ham (not direct translation, in Germany we call them Schinken Wurfel).. I like it a little bit more on the well-done side, so quite though and not too "watery"..
Alvin Laurentius adding a little cheese makes it springy and not watery at all (unless you use milk as some ppl do)
When I have really fresh eggs, my favorite is country scramble. Somehow they just taste more eggy. Get the pan hot, crack the eggs into it. let the whites start to congeal then break the yolks and start moving it all around the pan and pull them out before they're fully cooked. Salt and pepper, YUM! truffle salt is even better.
I’ve seen the French style cooked with a bit of Dijon mustard scrambled into the eggs and the same slow method but in a non stick fry pan. You use the tip of a rubber spatula stirring constantly over very low heat until it comes to that creamy texture. 😋
In India, we have our own version of scrambled egg called as Egg Burji. It has onions, tomatoes and lot of good stuff. It's really delicious.
that's called a omelette
Its an omelette bro
@@kyrabel__ no it's not lmao how about googling stuff before commenting
@@Muza1616 no it's not, Google a picture.
@@rexlongfellow lol triggered ppl
THANKYOU for this just made it now for my son after watching benji on itdjudyslife :)
I came here because of Benji too! lol
did he have his pants on?
sabah shah
In India, we take eggs and add
salt
black pepper
red chilli powder
turmeric powder
green chillies
2 large onions
ginger
garlic
coriander leaves
curry leaves
may be some tomatoes
And wonder what could evolve out of this primordial soup.
I'm Australian and do it the "American" way except I add a touch of milk and season it afterwards.
It's better to season it after
same, the Australian method seems to be a blend of the English and American styles. I throw in a bit of Italian influence by adding oregano to my eggs during prep, and some shaved parmesan or sharp cheddar right at the end.
IglooDweller I'm american. this is exactly what I do
IglooDweller same here and im from Norway
IglooDweller i am also Australian but i do the English way
I'm in the states, but I make English style scrambled eggs. They're delish with some fresh herbs mixed in at the end of cooking & a bit of freshly grated smoked cheese. Yum!
ugh! smoked cheese...so bloody good!
mmmHHHmmm :)
My Babies..
Rocky The Rooster lol
More like your period
Lmao
Rocky The Rooster I’m hoping you didn’t make that account just for this video
erub i hope he did shits genius
I have been making more or less American Style all my life. But, I first read about French Style in Alex's book. Didn't look too hard, and I had all the ingredients at hand!
Only took 10 minutes, start to finish... Wish that the eating lasted longer than the prep.
Just for grins I omitted salt and butter- WOW! I NEVER would have thought that such flavor and creaminess could come from plain eggs!
Some hints: Eggs left out the night before on the counter will cook up a little faster.
Use a rubber spatula- helps to scrape down the sides as you cook.
At the end, use a bit of the cooking water to warm a serving bowl.
Again, TRY them first without any other stuff! You can always add Ketchup as needed!
For the longest time I made my eggs the American way. I recently began the English way as I love the texture and the taste. At the end, however, to stop the cooking I add about 1/2 tablespoon of creme fraiche and fold that into the eggs.
american scrambld eggs are typically more cooked than that and are not creamy at all. Which is why we put salt, pepper and ketchup on them. However I prefer over hard eggs.
Yes I saw his video. And though it sounded bad I still tried it and it was great. Gives the eggs a richer, thicker flavor.
The American way is the way I've always had them, and I'm English. Its the same way my Mother did them, and her Mum, they were Irish. Its the same way my Dad did them and his family were Welsh. Also Jamies eggs were undercooked.
No it's how he makes it
Im the opposite , im american, but have always had mine the english way
Badassgamer
Yes but he's saying that this is the traditional way all Brits have scrambled egg.
zunn66 I'm american too and I have my scrambled eggs the way he says the english have them. I've never had folded eggs.
So you are american?.
i fry bacon to the point when its crispy and then i put scrambled eggs, when eggs mix with bacon grease its delicious,fresh tomato goes great with that.
Yup...bacon is supposed to be crispy. If it's not crispy, you didn't cook it long enough.
sritger I make my bacon so it has a butter like state it melts in your mouth
Mladen Dretar omg I'm trying that one day
I just tried out the French way of scrambled eggs and it was DE-LICIOUS!!!! Never had anything like this before. Thanks!
Eggs + salt + butter + onions + little chill(just flavour) + slow cooking = love.
The French eggs look like Mac n cheese
My Jewish friend loves creme cheese melted into hospital eggs, he has diced black olives, and makes great egg sandwivhes.he does eat ham.. but I love his alternate choices. makes great breakfast buffets for families... (I'm drawn to waffles and pancakes...no butter only true maple syrup. -high calorie, no real food content [calories, sugar, fats...but once in a while.. it's great!
Thanks, now I'm hungry.
Tack Solider without the mac 😂
Serve it on Mac n' Cheese!!!
Looks like diarrhea
My style of cooking eggs is burning it to a coal
Agree
lol
press it to make diamond.
ft pm haha 😂😂
i cook it on low heat so it doesn't overcook
Now I know my son cooked scrambled eggs English style and me American style. Thanks for sharing.
4:40 he called it shitty..
Hobo Van Camp yeah nigga a heard that too
I didn't realize at first but when I read this comment I went back and looked, I laughed so loud.
Oh, yeah!)))
sheety
Dany AL most of the time if someone says the same comment as you, its a high chance they never saw yours to begin with.
I looooove scrambled eggs! In Spain we do it very similar to the American style but we use our most amazing treasure: olive oil.
Two Eggs per person for two persons. 2x2=5
#CookingLogic
(~_~;)
and on ONE toast
+BestOfGermany67 I think its an edditing mitake
+BestOfGermany67 which is the mistake?
they showed him breaking 5 eggs(probably showed one twice from a different angle)
I make eggs 3-4 times per week, so I've tried them a few ways. I've done all three ways here (I like the French style least, by my wife loves them that way). Another way I prepare them is to scramble 3-4 eggs: butter in the pan; pour a very thin layer; just as it sets, roll it and push to the edge; pour another very thin layer; as it sets, add some shredded or crumbled cheese & roll with the previous layer; another layer, maybe add some ground pepper or cayenne; keep going until I'm out of egg. cut in half - 1 piece only my wife's plate, one on mine. toast on the side with butter and pepper jelly. yummy!
Where's the pepper!
Mike Castillo WHERE'S THE LAMB SAUCE?!?!
red pepper of course!
Black pepper, please!
Pepper? PEPPER U DON'T HAVE TO ADD ANY PEPPER
pepper and salt is usually all I use to season unless a recipe calls for other herbs and spices
My wife is Irish she adds cheese and grilled onion
based
Jaqen H'ghar the profile pic search has started again
No potato?
Grilled onions add flavour
Nice
who came here after watching Gordon Ramsy's scrambled eggs recipe?
How did you know?!?!?!
Yes
Ns Khan i am here i watched hum lol
Ns Khan me
I did am I'm triggered because Gordon said not to add salt at the start
Definitely the English way, love my scrambled eggs cooked. Thx for sharing the differences. Each has their preference. 🥚
I don't know any Americans that like their scrambled eggs that soft.
Somehow, I doubt you've asked any more than five Americans how they like their scrambled eggs.
furiousajp Well, if I've breakfast with at least one new person per year since I awoke to consciousness, I would have a sense of how a few dozen americans prefer their eggs, and that's a pretty low mark to hit.
WorldWeezy That's some serious trolling. I looked the thread up and down for something that could be construed as a claim about majorities, can only conclude that you enjoy the word "logic", and not the concept.
WorldWeezy lol.
Apsis Motion Pictures WorldWeezy
World, You're an idiot - If Apsis had said ALL Americans.
I guess I would understand but seriously, he's eaten with dozens = 24 Atleast
24/24 = He would think majority atleast
-Knob of butter in
-Eggs in
-Alternate on and off the heat while stiring constantly
-Tablespoon of creme fraiche plus some chopped chives
-Season at the end (salt&pepper)
Sorry gotta keep with Ramsays way on this one...
Beaten every restaurant or hotel breakfast eggs I've had so far!
+1. i cook them similar to ramsay if i'm doing it on toast. (why are all of these on toast? last i saw "american" scrambled eggs are generally separately served in restaurants and homestyle)
i get the feeling that the french do not cook it the french way.
Probably not lol
Try it this way, it's from the Basque country : th-cam.com/video/1qfC9CMzbN8/w-d-xo.html
We don't...
No we don’t, i just did it the american way...
Phowing traditional English scrambled eggs are the best
the vast majority of people who eat scrambled eggs like them rubbery and overcooked. if there is any moisture in them, they find it revolting.
Who tf do you hear that