My dad used to make tofu scramble when I was a kid and he used a spice packet from health food store. Was my favorite breakfast. The company that made those packets went under and we kinda stopped eating that dish. Glad you guys are bringing it back
th-cam.com/video/-XGyf5bpOdg/w-d-xo.html. The guy eating in the blue sweater is from fat duck as well. He comes out on the in search of perfection series. Lots of the techniques here are similar to hestons
@@guapodel yessir, that's chris young; he started chefsteps with grant (who also worked at the fat duck). now we just need kyle connaughton and jocky petrie to come visit and we can have an 'in search of' crossover!
1. That's how I like my eggs. 2. Those look like how my son makes them. Also, Otto seems like a gentle giant. Appropriate for how he likes his eggs. 3. Nick - Love this, any reason why you used the Control Freak vs Joule for the method? 4. I am super curious about these - will make them this weekend and report back. Also Matt - I almost didn't recognize you from the Apple pie days! 5. My son who eats #2 would probably like this method even more - I will be encouraging him to make them this way. Thanks! I also would probably like them this way, so... there's that. I appreciate that the salsa looks more like chile crisp than salsa, which is the superior egg topping. Another fantastic informational/educational video. Thanks guys!
@@fordhouse8b Yep, that was my guess, just was curious overall. I need to get one, but the pricepoint would probably make my husband's head explode. While this information could be useful one day - I'll keep him whole for the moment.
@@fordhouse8b This. Plus the cheap one my father bought me causes a high pitch tone. I'm sure this would do the same because it has to dow ith the pot, but I tell myself it wouldn't to try and justify my lust for it. Honestly, now that I'm not doing made to order food or people and/or food blogging/photography, I have less need for one. I prefer my jet engine gas burner for the perfect stir fry.
@@rachel.the.riveter If I ever live anywhere with a backyard, one of my wishes would be to have true wok burner as the centerpiece of my outdoor kitchen.
I always learn one or more techniques/tips when watching your vids. Thanks! Adding the cream after most of the scrambling, cubed butter, and the bain marie method (have never tried it with scrambled eggs) -- great!
Awesome stuff. I don't make scrambled eggs at home because that's just too many eggs in one sitting, but there's a cafe that made scrambled eggs I kept coming back for their simple croissant and scramble eggs. None of the ways in the video made the scrambled egg like that, but Otto's method is the closest. I finally looked up and found BA's Best Soft Scrambled Eggs by Dawn Perry that looks just like it. It's ribbony with a yellow glaze on top.
I appreciate the tofu scramble being in here. As Matthew pointed out it can’t be overcooked which makes it useful even for non vegans. An example would be in meal prepping breakfast burritos for a grab and go option that can be eaten hot or cold. A home cook looking to feed several people at once might also prefer to serve a large portion of tofu scramble family style prepared ahead of time than have to cook for each person individually. It’s just another tool at your disposal
The tofu one looked dry- maybe mix some soft tofu in towards the end? Also, turmeric tastes so bitter. I think maybe light sauce with nutritional yeast between the chunks of tofu just to make it less punishment and more pleasure
Growing up in the tropics I never found turmeric to be bitter, but this was because we used fresh turmeric (not concentrated). Most of the time in western recipes turmeric powder is used (concentrated) and I always found these recipes have a bitter taste. I'd say pull it back by a lot.
Great video, eggs is one of the best ingredients ever I think … I cook eggs so often I’ve already tried methods similar to those presented here … and I really like all the different ways, although my go to method is Grant’s or Kyl’s mainly for simplicity …
The best looking scramble I've seen is surprisingly Marco Pierre White's scrambled eggs toast video, mostly pure eggs with just a touch of butter in the beginning and cold cream to stop the cooking at the end very slowly stirred on very low heat, looks absolutely elegant and sublime
So I've worked in many kitchens before and the best scramble eggs is made by using cold water... sounds weird ... but the eggs become more fluffier ...way better texture than when using milk or cream...
I use the first method but I like a little diced onion and that diced garlic that comes in a small jar with oil. sometimes I'll fry an over easy egg to bust the yolk and mix it all together with toast. hot sauce or salsa is mandatory for me.
My favorite thing to do with scrambled eggs is hold the salt until the eggs are done, then sprinkle on top. It's the only food I eat this way, for some reason the unseasoned egg with salty surface tastes incredible to me. Nice techniques though, will have to try a few. 🍳
I usually make scrambled egg with sweet soy sauce and hot sauce. Additional spring onion and birds eye chili thinly sliced. For the texture nearly dry (asian style)
@@biosnake20 the way otto does it is actually super oldschool afaik. Theres a roux brothers video, or used to be, from the 80s or 90s where they did the same thing
Great video! I love doing my scrabbled eggs with cream, salt and pepper whipped in a ripping hot pan with butter and folding them so they can get a little brown almost like a quiche. I use to HATE eggs until I figured out how I like them. Only problem is I never order eggs because I’m so picky.
I have my opinion about Gordon Ramsay. But i have to admit that since i saw his way of doing it, i always did them his way since. I mean you cannot watch a scrambled eggs video on TH-cam without Gordon being mentioned.
So it's really 4 eggs recipe plus a tofu recipe instead of 5... Personally I don't like frying eggs with a cold pan and finish with a dirty pan. I like butter in a hot pan and finish with a clean pan.
Does anyone else feel like this was a low-key ad for the Breville PolyScience induction cooker that was prominently featured for no reason? Or am I too cynical?
We are part of Breville so of course, we will use their products. However, we use the control freak in most of our videos because we are cooking on a table in the middle of the room, not on the stove in the corner.
This would be a cool series. You guys should do this for other foods.
My dad used to make tofu scramble when I was a kid and he used a spice packet from health food store. Was my favorite breakfast. The company that made those packets went under and we kinda stopped eating that dish. Glad you guys are bringing it back
I love a good tofu scramble! Breakfast goals for today!
Otto is a Heston Blumenthal OG, great to see him!
Otto is a legend and my method of choice
Lol i wasnt the only one who thought this. I vaguely remembered him from the heston tv show many years ago. Hope Otto is doing well!
th-cam.com/video/-XGyf5bpOdg/w-d-xo.html. The guy eating in the blue sweater is from fat duck as well. He comes out on the in search of perfection series. Lots of the techniques here are similar to hestons
@@guapodel yessir, that's chris young; he started chefsteps with grant (who also worked at the fat duck). now we just need kyle connaughton and jocky petrie to come visit and we can have an 'in search of' crossover!
Thank you. @ottoromer76
Ever since I learned the Gordon Ramsay scramble, I've been a creamy convert. The sous vide method looks very interesting.
Just watch Marco White's technique.
1. That's how I like my eggs.
2. Those look like how my son makes them. Also, Otto seems like a gentle giant. Appropriate for how he likes his eggs.
3. Nick - Love this, any reason why you used the Control Freak vs Joule for the method?
4. I am super curious about these - will make them this weekend and report back. Also Matt - I almost didn't recognize you from the Apple pie days!
5. My son who eats #2 would probably like this method even more - I will be encouraging him to make them this way. Thanks! I also would probably like them this way, so... there's that. I appreciate that the salsa looks more like chile crisp than salsa, which is the superior egg topping.
Another fantastic informational/educational video. Thanks guys!
As to why he used the Control Freak instead of Joule, they are both manufactured by Breville, the company which owns Chef Steps.
@@fordhouse8b Yep, that was my guess, just was curious overall. I need to get one, but the pricepoint would probably make my husband's head explode. While this information could be useful one day - I'll keep him whole for the moment.
@@rachel.the.riveter Yeah, that thing is ridiculously expensive. As a chef, I would love to have one, just to play around with.
@@fordhouse8b This. Plus the cheap one my father bought me causes a high pitch tone. I'm sure this would do the same because it has to dow ith the pot, but I tell myself it wouldn't to try and justify my lust for it.
Honestly, now that I'm not doing made to order food or people and/or food blogging/photography, I have less need for one. I prefer my jet engine gas burner for the perfect stir fry.
@@rachel.the.riveter If I ever live anywhere with a backyard, one of my wishes would be to have true wok burner as the centerpiece of my outdoor kitchen.
WHAAAAAAAAT I didn’t know that Otto Romer works at Chefsteps! I can still remember him from the show “cooking with heston”!
I always learn one or more techniques/tips when watching your vids. Thanks! Adding the cream after most of the scrambling, cubed butter, and the bain marie method (have never tried it with scrambled eggs) -- great!
I love that you guys got Otto, since he used to work with Heston Blumenthal
Really enjoying working with these guys. They are amazing!!!!
Nice
Awesome stuff. I don't make scrambled eggs at home because that's just too many eggs in one sitting, but there's a cafe that made scrambled eggs I kept coming back for their simple croissant and scramble eggs. None of the ways in the video made the scrambled egg like that, but Otto's method is the closest. I finally looked up and found BA's Best Soft Scrambled Eggs by Dawn Perry that looks just like it. It's ribbony with a yellow glaze on top.
Start a whole series and Playlist for 5 chefs 5 ways this would be cool for a lot of different foods.
I appreciate the tofu scramble being in here. As Matthew pointed out it can’t be overcooked which makes it useful even for non vegans. An example would be in meal prepping breakfast burritos for a grab and go option that can be eaten hot or cold. A home cook looking to feed several people at once might also prefer to serve a large portion of tofu scramble family style prepared ahead of time than have to cook for each person individually.
It’s just another tool at your disposal
You can't make scrambled eggs for lots of people? A standard wok could probably do 15 portions of scrambled eggs if you looked after it properly.
Incredible. I know kenji Lopez said cornstarch can help keep the texture as well.
Either way, I’ll try all of these
you guys ..chefs..are awesome thanks for the techniques
Last one is my fav. Thank you
Hahaha, the chef doing the tofu scramble looks like he's the life of the party
He certainly doesn't seem as energetic as the other chefs.. but I'm sure he's a hoot at parties 🎉🎊 in a low key, understated kind of way.
If you ate tofu you’d be miserable too.
Good content idea! I agree, this would be a nice content series
the temperature controlled one was really interesting. The one pan at the end is the go to though! nice!
The second dude has such nice energy and made the best eggs imo 💖
Otto is outstanding. How have I not seen this man yet?
Thank you
The tofu one looked dry- maybe mix some soft tofu in towards the end? Also, turmeric tastes so bitter. I think maybe light sauce with nutritional yeast between the chunks of tofu just to make it less punishment and more pleasure
Growing up in the tropics I never found turmeric to be bitter, but this was because we used fresh turmeric (not concentrated). Most of the time in western recipes turmeric powder is used (concentrated) and I always found these recipes have a bitter taste. I'd say pull it back by a lot.
that last technique was money, for taste and convenience. Felt like I was making a roux but it's done much quicker!
Love this format! The inclusion of a plant based alternative is something that's seriously lacking on TH-cam. Thanks :D
Otto's recipe is the best!!
I think you are adapting the Bon apetit concept with all the background busy kitchen testing and stuff, and I think it is smart
Great video, eggs is one of the best ingredients ever I think … I cook eggs so often I’ve already tried methods similar to those presented here … and I really like all the different ways, although my go to method is Grant’s or Kyl’s mainly for simplicity …
More of the guys please!
Good to see Otto Romer! Hesten days were awesome.
Number 5 is probably my go to.
For the first recipe, I would steep some tarragon in the cream beforehand to provide some nice extra flavoring.
i back grant's method for eating just eggs.
i love nick's method for having eggs with toast.
The best looking scramble I've seen is surprisingly Marco Pierre White's scrambled eggs toast video, mostly pure eggs with just a touch of butter in the beginning and cold cream to stop the cooking at the end very slowly stirred on very low heat, looks absolutely elegant and sublime
So I've worked in many kitchens before and the best scramble eggs is made by using cold water... sounds weird ... but the eggs become more fluffier ...way better texture than when using milk or cream...
Woah! Otto looks so different from when I last saw him on Heston Blumenthal's show.
Awesome insights! Who’da thought? 5 ways! 🍳
Otto from The Fat Duck team is with you guys now! Awesome! Watched him with Heston on a few of his shows!
Thank you @ottoromer76
this is amazing
Yeah... that last guy. Winner.
One pan yep my go to!
Otto!! Haven't seen him in ages. Old "resident big guy" for Heston 🤣
Love this!
I use the first method but I like a little diced onion and that diced garlic that comes in a small jar with oil. sometimes I'll fry an over easy egg to bust the yolk and mix it all together with toast. hot sauce or salsa is mandatory for me.
I used method similar to Otto’s after jaw surgery.. so silky smooth I could still eat it with my jaw wired shut
What cheeses would you recommend or not recommend for scrambled eggs? Sharp mild American cheese Swiss cheese or?
My favorite thing to do with scrambled eggs is hold the salt until the eggs are done, then sprinkle on top. It's the only food I eat this way, for some reason the unseasoned egg with salty surface tastes incredible to me. Nice techniques though, will have to try a few. 🍳
i know exactly what you mean.
i feel the same way about certain meat dishes.
The tofu scramble was amazing 😻
yeah, dry as sawdust :)
@@bartoszdoega3804 you’re a carnivore, aren’t you!? 😄
I usually make scrambled egg with sweet soy sauce and hot sauce. Additional spring onion and birds eye chili thinly sliced. For the texture nearly dry (asian style)
A lot of Vietnamese people use the French seasoning sauce with their eggs. I did this for 30 years thinking it was a Vietnamese sauce.
love to see Otto!
Last time i saw him was when he was the HUMAN press in hestons steak video :)
hahaha I remember that. @ottoromer76
Kyl is my guy. The best way possible.
Otto (Heston's) method is my favourite
Slow fire room temp just beautful bitter chives sea salt pepper slowwwwwww 👍👍 chef adam nyc chef 👨🍳 breakfast brunch expert
Kyle is my guy. That’s the best way.
1st & 5th!
The 5th one is what my technique hehehe
Tofu scramble is great , way better for breakfast burritos
These all look great. Definitely giving me a try
Is that Otto, who used to work at Fat Duck??
Yeah I was surprised to see him. The egg recipe he uses is also a version of Hestons egg recipe that is also up on TH-cam.
@@biosnake20 the way otto does it is actually super oldschool afaik. Theres a roux brothers video, or used to be, from the 80s or 90s where they did the same thing
It is me. I left The Fat Duck after 17 years and now part of the Breville family @ottoromer76
By any chance did Otto worked with Heston Blumenthal? I think I’ve seen him in a couple of his shows.
I did
I would like a foolproof technique for French omlette!!
The first one looked really nice. The last version is an utter nightmare when it comes to clean the pan.
#2 is how I like mine, if I am in a hurry then I do it like #5 but with cream rather than milk
Those actually all looked very good minus the one that didnt have real eggs in it.
Great video! I love doing my scrabbled eggs with cream, salt and pepper whipped in a ripping hot pan with butter and folding them so they can get a little brown almost like a quiche. I use to HATE eggs until I figured out how I like them. Only problem is I never order eggs because I’m so picky.
I have my opinion about Gordon Ramsay. But i have to admit that since i saw his way of doing it, i always did them his way since.
I mean you cannot watch a scrambled eggs video on TH-cam without Gordon being mentioned.
I liked the second one put I will add butter and chives before digging😬
Do I know Otto from Heston Blumenthal cooking? :D
Cool',
i like soft eggs too!
to omit eggs(superfood) for tofu is so insane....eggs don't harm chicken's they lay them regardless. anyway great video as always
I like my eggs to be actual eggs. Not "mimic the taste of eggs".
2 = Heston
5 = Gordon
can you guys do a tutorial on how to get a date with Graham
Chef please tell easiest way to brown onions.
Kyl loves adding salsa… Kyl proceeds to top eggs with chili crisp aka, Asian salsa.
#2 all day
The First guy was the best... then the last guy is Second best
The tofu recipe is interesting
Can you make Food from My Hero Academia?
dudes steps :)
I just like to break 50 or 60 eggs into a big dutch oven and then just stick Joule in there.
Where's🧑🍳 Gordon Ramsey ⁉️
They all look good but I have a question the plastic bag scrambled egg in the water bath what's the water temperature ???👍👨🍳🎅🚌
176 °F / 80 °C x four minutes, pinch bag a few times, cook 4 min more, then pinch and gently shake.
it's not chefsteps without somebody doing boil in the bag food
I know it is considered a sin by many baristas, but… steam wand puffy scrambled eggs with salt, pepper and butter
I've never heard of this, but I'm instantly intrigued.
@@alexreinking search it on TH-cam, James Hoffman has a good video on it, and apparently it’s a popular and somewhat famous dish around Mexico.
@@JohnSmith-zq4td That is the most unacceptable I've seen all month. Thank you
In your video on air fryer you did not tell how to make food more crispy
does adding salt not bleed the egg of water prior to cooking?
no, opposite makes it creamier and hold more water, gordon ramsay is an unaware liar, don't trust his words.
@@simontja Thank you
The first one was more like scrambled omelette lol
Extra virgin olive oil is where it’s at
So it's really 4 eggs recipe plus a tofu recipe instead of 5...
Personally I don't like frying eggs with a cold pan and finish with a dirty pan.
I like butter in a hot pan and finish with a clean pan.
Uh. Am i wrong or was this Lao Gan Ma and not Salsa at the very end?
Does anyone else feel like this was a low-key ad for the Breville PolyScience induction cooker that was prominently featured for no reason? Or am I too cynical?
It was. That's why they used the probe instead of joule for the precision recipe.
That's also why Otto was there, he works with breville now
We are part of Breville so of course, we will use their products. However, we use the control freak in most of our videos because we are cooking on a table in the middle of the room, not on the stove in the corner.
6:36 Tofu Skip. You're welcome.
In a world without women…
To make the best scamble eggs is to first: claim the scramble eggs people makes looks like baby food
Second: proceed to make baby food.
-mr white
Can we do a video on how to cook eggs without burning them on the bottom of the pan. That's the most annoying thing to clean up.
Maybe just don't let it burn?
@@HM13895 more of a science question....is it the sugar, protein, or other molecular process at "ripping hot" temps?
@@TraumaChaplain If your eggs are burning it means your pan is too hot. You should be able to see and smell this happening before it does
Just for your info: The Isi Nitro charger thing is pronounced "easy" germans just thought it would be funny to name it that
6:55
My man said eat sulfur instead of eggs..
Team Kyl
0:48 there’s a joke there somewhere… 🤔
1st & 5th is pretty much the same result ...
#2