I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.
No, but now I know why my husband's scrambled eggs have become so unpalatable of late; he has the heat too high. Glad I found this. These are going to make a nice light dinner next weekend.
0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...
Yeah, I agree completely. This is just not something you learn in a book. Having the visuals at the important parts, like the texture you are seeking and that spatula trick really needs the visuals.
@@Vesperlyndy it`s not the breathing alone that is not healthy ... the amount of fat in this dish is worrying. Nevertheless this is a very instructive video ... if you like to eat this way
I've never heard the WHY of clarified butter before, and I've seen a lot of cooking videos in my time. Great teacher. I like how he's teaching aspiring chefs how to make use of unused things for something else. Making use of everything is a key part of the restaurant business. “We have the technology” to lift up the pan. Great teacher!
The cream is in a liquid state when it is incorporated in the eggs. Clarifying the butter ...as he stated ... gets the milk solids out of fat component of the butter so that it can get hotter without burning the milk solds ... this is just a chemistry lab at work with food. Science is everywhere ❤!
This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave
He was an instructor at my culinary school. This is just how he naturally is. Chef DJ's a really nice guy who loves cooking and teaching and I really only have nice things to say about him ☺️
Why are you all so mean? The chef is probably just nervous about being filmed. He didn't get here without effort, that's obvious because no one becomes a chef without effort, so don't underestimate his abilities. It's true that making scrambled eggs is something "basic" and most people know how to do it, but it's not like this was the only thing he knew how to cook. Plus, he's sharing techniques he has learned in hopes of helping others become better at simple things like making eggs for breakfast. There's no need to be a smartass with hateful comments.
Scrambled eggs might be basic, but not very many people know how to make them properly. Never browned, always a creamy texture, most people over cook their scrambled eggs, hense his steady reference to rubbery eggs.
He is definitely a master with the language, a very enjoyable master so that we can enjoy the enjoyabl language used to describe "the process" or the "texture"
Or the concoction and how it will ultimately look good on the palette! Geez... it is eggs, bread, cheese and some fat milk! I would love to hear George Carlin talk about this on stage.
@@williamcervetti1455 I enjoyed that enjoyable language while he was actually describing what some may say was the perfect representation of describing that very process. *4.9 pages left* fml....
The video was made to attract potential students. But all the schools in the USA have closed after the government cracked down on for-profit schools' predatory practices. (And although they used the "Le Cordon Bleu" name, they were only loosely affiliated with the original school in France.)
@@seikibrian8641 ....and she (Julia Child) also cooked,baked,pan-fried,sauteed,etc.,with real BUTTER! No cheap veggie oil/s or margarine/s! Anything can be delicious & healthy if prepped & eaten in moderation! :-)
@@1genevieve2 Well, she used vegetable oils (olive oil, peanut oil, etc.) and vegetable shortening when they were appropriate, but yes, she loved butter, and not "that OTHER spread" as she derisively called margarine.
I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.
Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.
I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future. I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu
@@smokenot87 They each stand on their own merits. None of the ones I've mentioned use cheese like this one. I think my favorite was Chef Marco's because his low and slow method creates a unique texture for the eggs. They're absolutely marvelous.
Chef DJ diary for last 20 years; daily entry ;" just added some more cheese/ just added some more cream." slurp slurp. Chef DJ ( D.J. was for "Don't Jump- or take any form of exercise") had a special technique for putting out fires in previous job - he just lay down on them.
What is it about people who think they can share personal information about someone else without permission. Why do people (mainly women) have the need to tell everything they know. Do they think that is impressive.
Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!
@@zwierzynieckaj1017 hi! Yes, organic butter costs more. I find organic ingredients to taste better overall and to be more healthier. I use President brand butter from France that I purchase from my local Publix supermarket. Cheers!
"We have the technology" 😂😂😂 He is hilarious, dicing chives into rings and using crispy oil... Awesome. All joking aside, I am going to recreate this dish. 🤓🥳
I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan. You're warming them through while melting and incorporating the cheese, slowly. WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time. Enjoy.
Why has TH-cam been recommending this creamed egg video for the last three weeks? No matter what I watch this creamed egg video has been stalking me relentlessly.
Yep, I got that as well! I was thinking it was because I tend to enjoy watching cooking videos, especially Food Wishes. I notice that YT is aware of what you want to watch, and presents more of it.
I tried the recipe. The small amount of mustard is not loud or apparent. The mustard offsets the egg yolk flavor which I am not fond of. The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious! Best egg recipe ever!
This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.
I made these for my wife and I this morning. Followed his directions to a tee, and this dish was absolutely delicious! I will definitely make this again.
These are the style of creamed eggs I had last week in Dourdan, France, and they were amazing! You have not lived if you have not had them! Great video!
Thank you for this wonderful video and demonstrating how to work with an overheated pan and the technique of stirring the eggs. Such an artistic display and sense of detail. Inspiring. I just made this and it was lovely. Thank you for the instruction and inspiration.
Okay I will have to try this. Combining the fried bread with the eggs etc. I can imagine how the various textures and flavors make each of the individual traits stand out by the intimate comparisons of them being combined so closely together. The american version: mopping your sunny side up eggs off the plate with your limp toast. Oh yeah i forgot, it is illegal in america's to not thoroughly cook the yolks all the way through.. Lol.
@@JoelBrothers a Ferrari is only a car, caviar is only fish eggs. If you don't think there is a difference between this an runny eggs and cheese, then you've managed to incrementally simplify your life a bit further in to the mundane. Congratulations.
I agree with the chefs proposition that “… it is enjoyable to enjoy food.” So enjoy his enjoyment of making enjoyable food that can be enjoyed when eaten.
So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening. When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ? Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨🍳 🥚 🧂 🍴
Some people cannot stand anyone who makes even the smallest mistake. For they themselves consider their own total perfection as a way to chastise others. Their lives are made miserable because no one likes them. He who is without sin cast the first stone.
That was so fun to watch! I've never heard of that dish and it looks wonderful! I am an egg lover, any way you want to fix them! I'm sometimes unsure of my culinary skills, but I so want to try this dish! Thank you for sharing.
Thank you so much for this wonderful and beautiful presentation. In my kitchen all of my eggs are put through a fine sieve or colander. I will fry the bread in clarified butter; More delicious than oil. And there is a rule in my kitchen that even cherry tomatoes get skinned. I'll be trying this the next Sunday. Thank you Chef!
I watched this and appreciate the detail. I lived in Nice, France for 3 years, travelled to Paris constantly and love their food....its a wonderful thing to be so meticulous. As an untrained chef, but one who watches these shows, I learned here how to "fry" the bread like the French but as a southern American, I cringed at all that oil....something we get accused of "overdoing" here in the south...frying EVERYTHING. I immediately thought of english muffins, toasting them to "perfection" with a tiny tad of butter and doing the eggs just the same using the gruyere cheese (will save some for my mac/cheese), and the chive/tomato is a must. I must TRY the toast as it must be divine....a French "comfort food".? I use the exact same pan to do my eggs (for one) and how I wish I could study under this man. Kudos. God bless.
Four is the number of death. Leftover stuff like that is why we have dogs, ha-ha. Also odd number look more attractive. Three or five objects on display look better than four or six.
No need to worry. He is hurrying and cooking while talking. His microphone is very close to his face which accentuates his breathing. Wasn't it a well- done descriptive video? Excellently done with great details. Thank you!
Syed Rehan Fida I mean... it’s not really a technique so much as it is common sense. Just place the knife down as you’re holding it so you pick it up the same without having to fiddle. It’s not like it’s a safety thing.
hardfugoo sure it’s a safety thing. Reach to grab the chopped food on the cutting board and hit your hand on the knife. Would you rather hit the spine or the blade? As sharp as I keep my knives I would want to hit the spline side.
God, this is SO much better than some of the other videos where there is no narration. You know, the ones where the cook " presents" what they are doing like some sort of magician.
H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.
I enjoyed this talking video. But some Asian style videos, no talking, no music, just the noise of cooking, and the subtitles, are extraordinary. May not all, but some. Give it a try !
“Eh, this is why the French enjoy it so much, it is very eh, enjoyable to enjoy the food”. Your “enrich your vocabulary” class you’ve been following is paying off sir!
Very well explained without any condescension. A simple dish that my father used to make, but Israeli style with grated tomatoes instead of cheese and cream. The texture is lovely.
“It’s very enjoyable to enjoy the food”
-some guy
'I just want a little bit of air' 😳
Senior quote.
Also him : "mhfffmnhfffmmhhffmmhff"
Sounds like a Frank Burns from M*A*S*H. It’s nice to be nice to the nice.
I went to the comment just to look for this
I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.
Thanks Michael. Well said. Some people on here are just plain mean!
No, but now I know why my husband's scrambled eggs have become so unpalatable of late; he has the heat too high. Glad I found this. These are going to make a nice light dinner next weekend.
Different animal? U mean as in the eggs from the chickens or the cream from the cows?
I would suppose that creamed eggs are important to someone. Perhaps a priest or nobleman.
croutons calcined with egg shells would also be animal a la french?
0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...
Yes, that is funny.
i enjoyed enjoying your comment it was enjoyable
Happy happy Joy Joy 😂
3:28 "that crispy oil"
FRENCH BASQUE here...
Adore you AND these eggs!
They and the garlic toast points were 😋 YUMMY
I enjoy this type of technique videos, because they show you how to cook; not how to follow a recipe.
I learned lots including that ghee has a higher burning temperature point.Now i can choose to use butter or clarified butter (ghee)
Yeah, I agree completely. This is just not something you learn in a book. Having the visuals at the important parts, like the texture you are seeking and that spatula trick really needs the visuals.
Dirty bastard didn't even wash his hands after handling eggs.
I can hear the chef literally breathing life into the meal
Yeah the breathing is concerning honestly
Really! All i heard was him struggling to breath. He needs to do something about his weight or he wont be around much longer
yeah :( that breathing is not healthy...
Yes he sounds seriously asthmatic?
@@Vesperlyndy it`s not the breathing alone that is not healthy ... the amount of fat in this dish is worrying. Nevertheless this is a very instructive video ... if you like to eat this way
I've never heard the WHY of clarified butter before, and I've seen a lot of cooking videos in my time. Great teacher. I like how he's teaching aspiring chefs how to make use of unused things for something else. Making use of everything is a key part of the restaurant business. “We have the technology” to lift up the pan.
Great teacher!
Most chefs don’t bother explaining why they use clarified butter, although Chef Jean Pierre has explained why.
the other reasonfor clarified butter is it tastes 100x more delicious
I was scratching my head too since he proceeded to mix in eggs with cream which is flush with milk solids.
Martha Stewart explained it many times
The cream is in a liquid state when it is incorporated in the eggs. Clarifying the butter ...as he stated ... gets the milk solids out of fat component of the butter so that it can get hotter without burning the milk solds ... this is just a chemistry lab at work with food. Science is everywhere ❤!
This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave
He was an instructor at my culinary school. This is just how he naturally is. Chef DJ's a really nice guy who loves cooking and teaching and I really only have nice things to say about him ☺️
Excellent Chef
Why are you all so mean? The chef is probably just nervous about being filmed. He didn't get here without effort, that's obvious because no one becomes a chef without effort, so don't underestimate his abilities. It's true that making scrambled eggs is something "basic" and most people know how to do it, but it's not like this was the only thing he knew how to cook. Plus, he's sharing techniques he has learned in hopes of helping others become better at simple things like making eggs for breakfast. There's no need to be a smartass with hateful comments.
Andrea Reyes paper chefs and inexperienced line cooks like this one do.
The chef is overweight, hence panting. There's really nothing else to say other than it's really annoying.
he is very much close with microphone
Who is making jokes? I would love to take some instruction from this chef.
Scrambled eggs might be basic, but not very many people know how to make them properly. Never browned, always a creamy texture, most people over cook their scrambled eggs, hense his steady reference to rubbery eggs.
**Must be 5 pages double spaced**
"It's very enjoyable, to enjoy the food"
I thought I was being fucked with til I minimized, and saw the poster.
He is definitely a master with the language, a very enjoyable master so that we can enjoy the enjoyabl language used to describe "the process" or the "texture"
Or the concoction and how it will ultimately look good on the palette! Geez... it is eggs, bread, cheese and some fat milk! I would love to hear George Carlin talk about this on stage.
@@williamcervetti1455 I enjoyed that enjoyable language while he was actually describing what some may say was the perfect representation of describing that very process.
*4.9 pages left*
fml....
Thank you Chef !!! Well explained and great presentation. And it’s delicious 👏👏👏
Great tutorial and my mouth is literally watering. Looks amazing.
stop trolling the man, he has made this video to try and be helpful
The video was made to attract potential students. But all the schools in the USA have closed after the government cracked down on for-profit schools' predatory practices. (And although they used the "Le Cordon Bleu" name, they were only loosely affiliated with the original school in France.)
onefoot7 eat raw eggs with organic fresh corn if u r that concerned about ur health
@@seikibrian8641 ....and she (Julia Child) also cooked,baked,pan-fried,sauteed,etc.,with real BUTTER! No cheap veggie oil/s or margarine/s! Anything can be delicious & healthy if prepped & eaten in moderation! :-)
@@1genevieve2 Well, she used vegetable oils (olive oil, peanut oil, etc.) and vegetable shortening when they were appropriate, but yes, she loved butter, and not "that OTHER spread" as she derisively called margarine.
Lovely dish and technique.
He is a professional. Nice job chef, thank you.
th-cam.com/video/sMG1nlQi5bg/w-d-xo.html ,,...
I really love how you passionately detail each and every step
I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.
This chef is the right balance between science and passion.
You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude
You can see he has difficulty breathing due to being obese.
Do you think the cholesterol might have something to do with his breathing and the butter is using
@@manuelorozco3870 do you think the THC might have something to do with your paranoid schizophrenia
@@manuelorozco3870 he's got a med alert bracelet - most likely asthma or COPD.
Chefs don't eat every meal they make, you know that right?
I never trust a skinny chef.
Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.
He still lacks basic (high-school) chemical understanding
so Johnny Depp PERSECUTES Amber Heard’s fans come and see!
@@nickwidmer6108 So do I apparently. The creamed eggs were delicious.
@@nickwidmer6108 What did he get wrong?
I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future.
I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu
As a person that loves the recipe from Gordon, are any of the others you mentioned superior?
@@smokenot87 They each stand on their own merits. None of the ones I've mentioned use cheese like this one. I think my favorite was Chef Marco's because his low and slow method creates a unique texture for the eggs. They're absolutely marvelous.
It's so funny coming across this comment as this is basically what I've done all morning
12:14 subtitles on.. thank me later 😂😂😂
Hahaha thanks
😂
🙄...😳...😯...😐...😑...🤭...🤦🏽♂️...🙈...🙊...😂...🤣...🤷🏽♂️
Awesome lol
Lmaoooo
HEH I had Chef DJ when I went to culinary school in Portland OR- actually a pretty good dude. He was a firefighter before he went the chef route.
puts out fire when chef jacket catches on fire in fact every chef should be a fireman dont you think
Chef DJ diary for last 20 years; daily entry ;" just added some more cheese/ just added some more cream." slurp slurp. Chef DJ ( D.J. was for "Don't Jump- or take any form of exercise") had a special technique for putting out fires in previous job - he just lay down on them.
What is it about people who think they can share personal information about someone else without permission. Why do people (mainly women) have the need to tell everything they know. Do they think that is impressive.
Covfefe wow. Speechless. I guess you have a valid point.
@@covfefe5156 WUT? That he was a fire fighter? Sheesh touchy much? Probably noted in his CV anyway.
So relaxing watching and listening to this chef, and eggs look amazing yum 😋
Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!
Obesity will strike hard on your family if you do that.
what's the difference between butter and organic butter? Except for the cost ofcourse
@@tcwinegarden8766 your mom's booties i see
@@zwierzynieckaj1017 hi! Yes, organic butter costs more. I find organic ingredients to taste better overall and to be more healthier. I use President brand butter from France that I purchase from my local Publix supermarket. Cheers!
I fuccs wit dis
"We have the technology" 😂😂😂 He is hilarious, dicing chives into rings and using crispy oil... Awesome. All joking aside, I am going to recreate this dish. 🤓🥳
Definitely in possession of THAT teacher humour.
"We have that technology.."
*lifts the pan off the heat* :)
Looks delicious and beautiful. You are a wonderful teacher!
Gosh! I am nowhere near this man's skill level, but he explained it so well! I am tempted to try it! Thanks so much!
@michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂
I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan.
You're warming them through while melting and incorporating the cheese, slowly.
WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time.
Enjoy.
@@andregreen8040
Geez Friend, these are
CREAMED EGGS not Scrambled,
pay attention !
@@PoM-MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!
@@PoM-MoM oooh ! Let’s see. Scrambled eggs with cream.
Haute Cuisine at it finest. Please !
I am worried about his breathing
Siviwe Xakaza im about to comment from his breathing.. hahahaha
He goin to have a stroke
Siviwe Xakaza well this ain't a fitness video now
@@haroldsalmo1298 same
The mike is badly positioned.
11:54 "Sometimes things in the kitchen work on accident". Love that one!
Thank you! Had this wonderful style eggs in Belgium and loved them. Now I can properly make them at home 😊
@Hello there, how are you doing this blessed day?
I really enjoyed the detailed instructions with casual presentation. Well done
Why has TH-cam been recommending this creamed egg video for the last three weeks? No matter what I watch this creamed egg video has been stalking me relentlessly.
Yep, I got that as well! I was thinking it was because I tend to enjoy watching cooking videos, especially Food Wishes. I notice that YT is aware of what you want to watch, and presents more of it.
Tanuki I think creamed eggs were briefly low-key trending on social media so TH-cam ended up with feeding back traffic to these videos.
Chickens coming home to roost
Tanuki same!! Wtf?
Yea, I've been seeing it too and finally watched. Glad I did because I'm gonna make this.
Haha when he was talking about keeping the eggs cooking at the right temperature-- "We have the technology"
Great video, thanks Chef.
I tried the recipe. The small amount of mustard is not loud or apparent.
The mustard offsets the egg yolk flavor which I am not fond of.
The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious!
Best egg recipe ever!
This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.
The southern version is scrambled eggs and gravy over toast..😊
Hello 👋 Grandma
How are you doing today??
Pretty sure this chefs blood pressure is thru the roof! His breathing for stirring eggs was like me running a marathon.
😳🤣
We all die.
All I could hear was his breathing and I usually don't notice people's heavy breathing. Yikes! I hear trouble ahead for him.
I've never met a chef that didn't have high blood pressure.
Has a medical bracelet on. Likely has a medical condition like diabetes or heart disease. Could be why his breathing is so pronounced.
I never even noticed his breathing! Great chef. Thank you. I enjoyed this video.
I did
Hey we look almost similar
Try baby buds or some oil from pharmacy
The process of explaining is amazing
I made these for my wife and I this morning. Followed his directions to a tee, and this dish was absolutely delicious! I will definitely make this again.
I would not recommend that on a weekly basis unless you want to fall off of a chair on both sides at the same time.
This was a pleasure to watch. Chef is so well-organized, careful, and skilled.
he is breathing so heavy it’s gross
I know you don't often see chefs with all their ingredients laid out in tiny bowls when they're being recorded.
This guy was one of my instructors in culinary school. He's awesome 😎
@@rwbmaat I think he has health issues.
First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread
Peter Scrafton hes one of the best
Chris penis
Wonderful presentation of this recipe. Trying it tomorrow a.m.
Great recipe. Patiently explained. Thank you.
These are the style of creamed eggs I had last week in Dourdan, France, and they were amazing! You have not lived if you have not had them! Great video!
Thank you, I'm gonna give these a shot; just really runny & cheesy scrambled eggs, but delicious..I add a lil sour cream though;)
He’s breathing like he just moved a 9 foot grand piano up 5 flights of stairs...
Thats how chefs were in 2013
Mike D That's a good one!!! Must be all the rich French cooking.😂😂
Thats the booze most cooks are alcoholics ...
That’s what everyone sounds like when working with a poorly positioned mic.
Mike D lmao that’s terrible..
Beautifully done, chef. What Id give for your kitchen set up and organization.
Wonderful recipe. Thank you!
Seems like a good dude.
Thank you for this wonderful video and demonstrating how to work with an overheated pan and the technique of stirring the eggs. Such an artistic display and sense of detail. Inspiring. I just made this and it was lovely. Thank you for the instruction and inspiration.
Thanks Chef, looking forward to preparing this
I have all these simple ingredients love to cook..im going to try this
So I just watched Darth Vader make eggs for 12 minutes.
Heaby breather darth vader
MOST FEARLESS lol
"Eggs, you are my sons."....."NOOOOOooooooo!"
@@rsb410-bob ...lol
MOST FEARLESS lmao
Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.
Only if you like runny scrambled eggs and cheese, because that's all this is.
This 'chef' didn't even know that he should pre-heat stainless pans before cooking. An absolute charlatan, fake and imposter
Okay I will have to try this. Combining the fried bread with the eggs etc. I can imagine how the various textures and flavors make each of the individual traits stand out by the intimate comparisons of them being combined so closely together.
The american version: mopping your sunny side up eggs off the plate with your limp toast. Oh yeah i forgot, it is illegal in america's to not thoroughly cook the yolks all the way through.. Lol.
@@rupertholborn9258 of course he did pre-heat the pans, so I suspect you didn't actually watch this.
@@JoelBrothers a Ferrari is only a car, caviar is only fish eggs. If you don't think there is a difference between this an runny eggs and cheese, then you've managed to incrementally simplify your life a bit further in to the mundane. Congratulations.
I agree with the chefs proposition that “… it is enjoyable to enjoy food.” So enjoy his enjoyment of making enjoyable food that can be enjoyed when eaten.
A nice presentation....chef Moreau
This is a great video! Thank you for walking us thru this technique.
I will absolutely try this tomorrow.
"It is very enjoyable to enjoy the food. And that's what makes food enjoyable". He's a very joyful person☺️
Yummy ! I've got to try this. Thanks, well presented and simple to follow and understand. Thanks
Fabulous presentation, Chef.
So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening.
When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ?
Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨🍳 🥚 🧂 🍴
It is not his breathing it is poor microphone position. This French creamed eggs recipe. Top of the line chef!
The Bald Chef: Grow some hair, Chromedome!
@@busterbiloxi3833 What possesses you to put other people down? One day you may be bald too.
@@busterbiloxi3833 He wears it well.
No, he says very clearly at 12:05 that it's Vench-style, not French.
Some people cannot stand anyone who makes even the smallest mistake. For they themselves consider their own total perfection as a way to chastise others. Their lives are made miserable because no one likes them. He who is without sin cast the first stone.
That was so fun to watch! I've never heard of that dish and it looks wonderful! I am an egg lover, any way you want to fix them! I'm sometimes unsure of my culinary skills, but I so want to try this dish! Thank you for sharing.
Looks really yum! Thanks for the recipe😋😋😋
Awesome dish and so yummy! Thank you for sharing you are a very good speaker and chef...
Nice vid sir, gonna try this method. You were clearly spoken and gave great direction, I really appreciate your time to make this video.
Thank you so much for this wonderful and beautiful presentation.
In my kitchen all of my eggs are put through a fine sieve or colander.
I will fry the bread in clarified butter; More delicious than oil.
And there is a rule in my kitchen that even cherry tomatoes get skinned.
I'll be trying this the next Sunday.
Thank you Chef!
Love this chef!
Would work for him in a heart beat.
I watched this and appreciate the detail. I lived in Nice, France for 3 years, travelled to Paris constantly and love their food....its a wonderful thing to be so meticulous. As an untrained chef, but one who watches these shows, I learned here how to "fry" the bread like the French but as a southern American, I cringed at all that oil....something we get accused of "overdoing" here in the south...frying EVERYTHING. I immediately thought of english muffins, toasting them to "perfection" with a tiny tad of butter and doing the eggs just the same using the gruyere cheese (will save some for my mac/cheese), and the chive/tomato is a must. I must TRY the toast as it must be divine....a French "comfort food".? I use the exact same pan to do my eggs (for one) and how I wish I could study under this man. Kudos. God bless.
Fry them in lard
@@user-rn3rn6nl3h I agree! No vegetable oil or canola oil or soybean oil! Lard or butter or coconut oil.
The fourth slice of toast would have been perfectly acceptable in the dish.
I was horrified when he said he didn't need the 4th point.
Jade True, but he had no room in the pan.
Four is the number of death. Leftover stuff like that is why we have dogs, ha-ha. Also odd number look more attractive. Three or five objects on display look better than four or six.
fourth one was for his homies. That's trip og shit
Oldest Japanese trick in the book, never plate an odd number.
So nice to see and listen to a real pro commenting on all aspects of what he is doing.
It is enjoyable to enjoy the food. I agree.
I had chef DJ for 3 classes at LCB Portland, I swear he got maybe 4 hours of sleep. Hopefully he is rested up and doing well!
Oh is that this guy?
You were fortunate. He comes across as detailed in teaching and skills.
Did you seriously pay for classes from a place pretending to be the cordon bleu?
deathtodavidcameron we were all young and naive once
@@spencer3432 sure but thats a major fuck up I hope you got some better training somewhere else and have a good career despite it
"This is why the French enjoy it so much--it is very enjoyable to enjoy the food." ~Chef D.J. Wendeborn
He said this while I was reading it lol
What a great walk through of this dish, thank you very much
No need to worry. He is hurrying and cooking while talking. His microphone is very close to his face which accentuates his breathing. Wasn't it a well- done descriptive video? Excellently done with great details.
Thank you!
Just for those that might have missed it, it’s very enjoyable to enjoy the food.
I watch this very program about 2 a year...love how he used his talents to tell us what to expect..
Great instructions :) Thank you for sharing your knowledge.
I like this chef his teaching is calming enough that you can absorb and make it again without any problems.
Hello,how're you doing.?
Thank you chef, great presentation & very informative.
Notice the discipline he has... knife placed on back of cutting board, knife edge always away from him. Yep, a great chef starts with great practices.
Thank you so much for pointing that out. I did not know that technique before, will definitely work on practicing that.
Syed Rehan Fida I mean... it’s not really a technique so much as it is common sense. Just place the knife down as you’re holding it so you pick it up the same without having to fiddle. It’s not like it’s a safety thing.
@@hardfugoo1 Well I do not cook (very rarely), so I did not know how to use the knife well. Just being thankful for the tip provided by the guy.
hardfugoo sure it’s a safety thing. Reach to grab the chopped food on the cutting board and hit your hand on the knife. Would you rather hit the spine or the blade? As sharp as I keep my knives I would want to hit the spline side.
An ability to breath whilst moving minimally is the first give away he rarely cooks.
This is the best chef i ever seen. His appearance is showing skills and intelligence. Nothing more, nothing less to say
God, this is SO much better than some of the other videos where there is no narration. You know, the ones where the cook " presents" what they are doing like some sort of magician.
H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.
I enjoyed this talking video. But some Asian style videos, no talking, no music, just the noise of cooking, and the subtitles, are extraordinary. May not all, but some. Give it a try !
Great video, can't wait to try! Thank you for creating!
“Eh, this is why the French enjoy it so much, it is very eh, enjoyable to enjoy the food”. Your “enrich your vocabulary” class you’ve been following is paying off sir!
The floor here is made of floor
I enjoyed this comment.
I was going to make almost the same comment lol
perfect.. no flash.,,, no stupid music.. just quality from start to finish
Very well explained without any condescension. A simple dish that my father used to make, but Israeli style with grated tomatoes instead of cheese and cream. The texture is lovely.
Oh wow, that sounds incredible!
Thank you for your time, effort, and professionalism in passing on this knowledge
Chef is so good he drops a tomato and dish still looks great
hahahahahah epic
That was beautiful, Chef.
👍👍
Love this guy! Thank you sir.
Thank you Chef for a detailed step by step explanation. Love and Respect.
Love Chef DJ. He has so much passion. I even remember him teaching this to us. Still cook this for my wfe
Marvelous presentation, LCB👍
Looks so amazing! Glad to be here!
Have a great week ahead Friend 🥰
Keep up the magnificent work!
Lived and worked in the south of France for over 20 years. Never seen or heard of this dish. I am a chef !
I cant wait to try this. Chef made it look easy. You can see the eggs are nothing like scrambled.
The French really enjoy these eggs because it's so enjoyable to enjoy them, and I enjoy cooking them so that they can be enjoyed.
I enjoyed your enjoyable comment about enjoying enjoyment. Enjoy!
Your an excellent teacher!
GORGEOUS!!!!