It's not the hardest thing to cook. But, it is a decent way of gauging someone's time management and basic technical skills. It's really easy to overcook eggs and the average person likely cooks/eats overcooked eggs when preparing them at home. Basically, it's a simple trick to see where your cook or chef stands and if they really know what they're doing.
ive seen multiple chefs say that if they were interviewing chefs...they'd ask them to cook eggs...so yeah...a simple egg decides the career and even fate of chefs!
@@hakdispatch yeah and i guess it's for those reasons multiple chefs will say they'll get someone to cook eggs for them to see if they'd be willing to hire them...
"Normal" scrambled eggs in the Philippines is basically overcooked omelet that got chopped up 🤣🤣🤣 Ever since I was able to try soft runny scrambled eggs I never went back to how the rest of my family prepared them, and now I might get known for that one guy who likes "hilaw" eggs. Each one to his own I guess, and whenever I make scrambled eggs for my fam I tend to overcook them on purpose... egg is egg I guess. Love the vid 😊
So true! I mean I didn't know what omelet was when I was a child not knowing the "scrambled" egg my family cooks (until now) looks omelet. And until now, i still cannot perfect a scrambled egg (fluffy and soft) 😅
I tried yours and I absolutely loved it!! I usually over complicate mine by adding cream, créme fraice and cheese. I normally don’t like pepper in my scrambled eggs but these were so good!
The secret to the 'bounce' of Heston's eggs is the milk. Milk makes the eggs firmer, and water makes them fluffier. I use a bit of both which gives them more loft/height. I also beat a lot of air into them with a fork, slowing down the rolling beating as they get more air to trap even more. I do omelettes the same way based off an old James Beard technique I learned years ago.
I tried Ramsay's a while ago and it became my favorite. I loved the texture because it's so creamy. You lose a bit if you don't use the creme fresh and chives, but if you want creamy scrambled eggs with minimal prep and done fast, this is the way to go. Problem is it sticks to even the most non-stick pans.
@@pixelpuppy I use a medium heat 6-ish maybe, about as much butter as Ramsey does, on the heat for about 30 seconds, off the heat for about thirty seconds, pulling the egg from the bottom, until a porridge like consistency, add creme fraiche, chives salt and pepper, stir it all in. Scrape it out onto buttered toast. That's what works for me, anyway.
That’s what I do, because it tastes better that way. I’m not about to eat something that looks like it’s only been half cooked. I’d be better off just making custard in that case. 😂😂😂😂
@@sandrafraser7015 I mean I like something between traditional scrambled eggs and Gordon's one cause then it feels like egg spread on a toast and it is soo good.
Gordon's scrambled egg is so creamy even without that creme thingy, just eggs and butter. What makes it creamy is the way of cooking, tho its a bit of a workout every morning. Eat it with any bread toast and tomatoes and its perfect.
i like the fact you stated there's "no wrong way to make scrambled eggs". it boils down to how you like them. i don't mind them runny, but I prefer them a lil thinker/grumpy than runny with a side of bacon and hot cup of coffee ☕️
Gordon Ramsey scrambled eggs are so easy and stress free.. I don't know what everyone is talking about. thank you for the recipe Gordon, I can make them and eat within 8 minutes. on and off the heat, just listen to the man, it works
@@lostindisorder you sound like someone who is so lazy they get take out 5 days a week and think ketchup is spicy cus to enjoy microwaved eggs shows your palette in itself
@@jaredharding8252 really? Sorry you think that I guess? I don’t waste my time on eggs is all, last time I had it was when I was a kid. (20 odd years+). Was only describing a method that is "easy and stress free", sorry to offend your highness. Also: You know what they say about assumptions and projection et el. Classic case. From memory, at least microwave eggs at least didn’t look like runny slop. But yes, my pallete probably is ruined, not from "spicy tomato sauce", I prefer a decent homemade veg phaal myself.
I just smack an egg into a pan and scramble it, its faster and stress free as well and in my opinion doesnt feel weird in the mouth (I tried Gordon's ramsey and it felt like I had some weird porridge in my mouth)
I made Gordon's for a while, and I use to make scrambled like you, then I did this and trust me, try it! Start off in the bowl with tablespoon of real mayo, two tablespoons of water, whisk, then add 4 eggs, whisk. In pan med heat tablespoon and half butter, when it starts to bubble add eggs, soft spatula follow your same cooking process, just when you took them out though, turn off heat, keep on cooktop, add half cup sharp extra old cheddar ( I like Dubliner) grated fine, salt, pepper, (fine herbs)-optional. Fold till cheese disapears, because of cheese you get the soft layers and the residual heat doesn't effect texture. The mayo gives it this creamy bounce, and nice flavor and mouth feel. Give it a try!
If you wanna make Gordon Ramsey style eggs, but don’t have his ingredients, Use butter, a little heavy cream and a dash of cream cheese. It tastes the exact same lol
Is it really that big of a difference to be worth all the extra time and effort? If so, is it flavor or texture that is improved with the bain-marie? I have to assume that you could top them with the browned butter and sherry vinegar no matter which way you cook them so I’m asking about the difference that is solely due to the method.
@@arthritisankle I don't always bother with the sherry vinegar (as I usually forget) and the video I saw of Heston doing it didn't even show the beurre noisette (to give it it's proper name). To me, not only is it more creamy, I also find the flavour more intense due to the slower cooking time and not being on the direct heat.
@@phillyphilly1076 pretty much. Its cultured but its less "sour" and its thicker. Its also stable when u cook with it. Sour cream usually breaks once it gets to a certain temperature, creme fraîche won't.
@@phillyphilly1076 It can be hard to find in the states sometimes depending on where you live / shop. There are quite a few videos that show you how to make it at home. Chef John on Food Wishes actually has a recipe that works great and is very easy to follow. I've done it myself like a half dozen times and it always turns out great. It's like 2 ingredients that are very easy to find. Here's the link ruclips.net/video/Z-635txQuig/видео.html
I love that you choose the hard way to plate the scrambled egg: pan on left hand, spatula on right hand, 'pour' the egg towards left side of the pan...
THANK YOU for the video! I actually did your version of the scrambled eggs but incorporated the melted butter and vinegar from Heston Bluementhal's method and it was AMAZEBALLS. Btw, I didn't have any sherry vinegar BUT I used sushi vinegar as I googled that rice vinegar is a suitable substitute and it worked super well!
My son gave me the idea to season our scrambled eggs with curry powder. Eggs, about a quarter part cream, little bit of salt (or none if I had made bacon in the same pan before that), little bit of powdery white pepper, little bit of curry powder and whisk everything for a short time in a pot. Put everything in the pan with some butter (or none, if there's enough bacon) let it set, stirr it around, let it set, stirr it around, until it is how you like it. We like ours not runny, but still glistening with moisture and with medium sized globs. Also tastes great on buttered bread with some tomatoes on the side.
His recipe takes 3-4 minutes. I wouldn't say that's a lot of time spent. But yes, I agree. I just don't like creme fraiche, so I put heavy cream in the eggs at the very beginning while beating them instead. I also let it cook for an extra 20-30 seconds depending on the heat of the pan to fluff them up just a touch more than he does. Perfection, IMO.
His pronunciation of creme fraiche is very accurate, but it feels a little put-on and Giada-ish to me. I learned French when I was a teenager and lived in France for 3 years, but when I'm speaking to Americans I still tend to pronounce French words using American phonemes. Something like "croissant", I won't say it in a precisely French way (with the fricative R and the dropped T), but rather something like "kwa-sont". Not quite the awful American "krussant", but I'm still using sounds familiar to Americans while adhering to the overall spirit of the French pronunciation. It's the best way I've found to respect the original French words without being overly conspicuous and begging for people to question an aggressively Francophone pronunciation in the middle of an otherwise unremarkable American English sentence.
Gotta love how he says “Beurre noisette” a couple times and by the end refers to it as “burnt butter” Hahaha. Good video dude! I pretty much do my eggs the same way as yours, I think of it as a lazy Gordon method.!
i’m 20, made scrambled eggs the same way since forever. After this i am quite literally making the best eggs ive ever had. thank you for improving my breakfast
I typically make my eggs more in the Gordon Ramsey style, on top of toast or English muffins. But yours look really luxurious. They actually seem more difficult to get perfect than the two versions you highlight here. Heston’s eggs are quite easy to make. They’re just unnecessarily time consuming.
my wife and I watched that ramsey video a few minutes before Erwan's and when Erwan said, "watching Gordon Ramsey make scrambled eggs stresses me out" she laughed so hard. she's like, "right? No kidding!" kept waiting for the F bomb
I think your recipe and mine are nearly identical. I begin with two average-sized eggs and mix them with a small amount of milk. I mix that up and set it aside. I take a non-stick pan and drop in enough butter, which when melted covers the surface. I then carefully place the egg mixture into the pan. The next part takes a bit of skill but not so much as a little. Never letting go of the skillet's handle, and using it to lift off the stove, I use a spatula to ensure that all of the eggs are lightly cooked and kept moving around so that no portion is overcooking or undercooked. This part goes fast, so you have to keep on your toes. The key is taking the pan off the stove as seems necessary and mixing the egg around to a thinness/thickness you desire. I don't like my scrambled eggs "runny" but I do enjoy them soft, fluffy and textured.
I once read somewhere that for everyone their favourite way to eat scrambled eggs is the way they were fed when they were kids. For me i'm one of very few people who do not like their eggs "mixed" before cooking, i actually really like to feel separate textures of yolk and white, so i actually just crack eggs into pan and gently stir them in the pan.
when I made scrambled eggs growing up, it never occurred to me just how much butter and salt other people use. I'd literally use 1/2 tablespoon of butter for my eggs and a tiny pinch of salt. I look online and people are using like 3-4 tablespoons of butter and 2+ pinches of salt for the same quantity of egg.
I use Gordon's cooking method but tweak the recipe just a little. I don't like creme fraiche or sour cream, so I don't add that at the end. Instead, I add in 2-3tbsp of heavy cream at the beginning while beating the eggs in the pan. Lastly, I let it cook for an extra 20 seconds or so just so it firms up a touch more, and to me it's the perfect balance of fluffy and slightly runny more like yours. I don't understand why so many people get flustered with Gordon's technique here, though. It's just stirring and taking the pan off and on the heat. Mine are done within 3-4 minutes start to finish.
Im a young girl that got interested in cooking and my first ever thing i cooked was scrambled eggs. And now i keep cooking them i tried watching scramble eggs vids to improve and seeing these amazing chefs cooking so differently makes me think eggs are so hard to cook 🤣😂
Heston is a Nero Wolfe recipe... in his book he said that 20 minutes were needed. He used a double boiler also. The story was about a baby that was left on the steps of rich widow...called The Father hunt. Wolfe was a eclectic gourmet detective who raised orchids
Thank you for sharing this culinary experiment with us. Have you tried cooking the eggs your way, and finish with the beurre noisette, and sherry vinegar?
I've done the Gordon Ramsay scrambled eggs and they were the best scrambled eggs I've ever had in my life. It's a once in a while thing though as it's a bit of work just for eggs and breakfast every day.
75% burner heat, a healthy amount of good evoo in the pan, salt and peppered, thoroughly whisked eggs, into the preheated pan and stirred rapidly for 1.5 minutes, then off the hot burner, then covered and held for up to 10ish minutes. Works everytime
If your eggs need hot dogs, you either don’t appreciate the flavor of eggs, or your sodium level is fucked. Last thing eggs need is a fucking got dog lol.......
Erwan for the win! I tried Gordon Ramsay's method before and found the texture too dense and 'soupy'. I like how your recipe maintains the curds and is not stressful to make :)
My husband cooks scrambled eggs like Erwan! And we'll definitely stick to cooking it the simpler way😅 the other two may look tasty but it feels like mushy in texture, not my thing also😁
That is NOT how Gordon Ramsay makes scrambled eggs, that's literally how he says he HATES scrambled eggs to be made. Gordon linesy scrambled eggs barely even scrambled at all, he wants to be able to see the separation between white and yellow.
I agree to stick to the simplest of things Erwan! Life’s too complicated as it is....plus I only make these eggs for my 2 teens. I don’t think they’d appreciate all the “extras” 😂
Tip: If you want to impress your date after dumping a plate of sickly looking scrambled egg in front of (she/he/it) and they ask what the hell is that? You say, in an exaggerated Italian accent whilst kissing your fingers... "Uova strapazzate". (Italian for scrambled egg)
I can't stand runny scrambled eggs, the texture makes me want to gag. I cook them until they're just barely dry, not overcooked. Just butter, salt & pepper for additions.
OMG! Finally a filipino cook who gave importance to scrambled eggs.. im thrilled that he did his version which is very similar to mine.. although mine has an extra ingredient which is mayonaise, especially if you use kewpie.. for gordon's if you dont have the creme fraiche yoghurt does the trick too.. and erwan did the best advice for scrambled eggs, or for cooking in general.. good quality butter..
Celebrity chefs make themselves a bigger deal then they are. Personally, I’ve been to one of Gordon’s restaurants, the food wasn’t too good. The f*ck it up to stand out and it annoys me so much.
Or, just maybe, they like their scrambled eggs differently than you do. Gatekeeping scrambled eggs makes it clear that your own egos are getting out of control.
@@donepearce there is no one way to make scrambled eggs, you absolute ninny. Gordon and Heston's methods are fantastic and so is my mums. you're the one with a hurt ego.
I'm interested in trying all of these, but basically what my son will eat consists of these steps: 1) beat eggs 2) scramble in heated pan with butter 3) serve with toast 4) consume as rapidly as possible It's been working that way since we introduced eggs, and he's 15 now.
I thought these would be done with ingredients I already had. Unfortunately I'll have to stay with the poor man's scrambled eggs. I think yours looks better than the other 2 anyway.
I just imagine these chefs sitting in their kitchens one morning asking themselves "how can I make scrambled eggs more time consuming?"
hahaha
ahahahaha🤣😂
🤣🤣🤣
More expensive*
They replace the time consuming with delicious- XDDDD
“Watching Gordon Ramsay make scrambled egg stresses me out”
- i feel the same! Lol
it's a mood
HAHAHHA
Come on you donkey!
....watching Gordon Ramsey doing ANYTHING....
@@featrmedia This is what you are responsible for ruclips.net/video/4KnThuKaAVY/видео.html
The texture of Gordons' eggs are meant to top sourdough toast
it's so good in a sandwich. Use american cheese and it holds it together perfectly
It’s meant to go in my mouth
@@foxfire1112 no don’t use plastic cheese, cheddar would be better to use
@@lucas.s017 cheddar is ass sorry
@@pickle7433 I love cheddar cheese 🥺😢
I tried gordons recipe, i actually died of flavor it was so tasty holy shit
'Coz of Gordon and Masterchef, I started to think that egg is the hardest thing to cook
🤣
right????
Especially, that one test where they need to cook 10 perfect sunny side eggs 😂
It's not the hardest thing to cook. But, it is a decent way of gauging someone's time management and basic technical skills. It's really easy to overcook eggs and the average person likely cooks/eats overcooked eggs when preparing them at home. Basically, it's a simple trick to see where your cook or chef stands and if they really know what they're doing.
ive seen multiple chefs say that if they were interviewing chefs...they'd ask them to cook eggs...so yeah...a simple egg decides the career and even fate of chefs!
@@hakdispatch yeah and i guess it's for those reasons multiple chefs will say they'll get someone to cook eggs for them to see if they'd be willing to hire them...
"Normal" scrambled eggs in the Philippines is basically overcooked omelet that got chopped up 🤣🤣🤣 Ever since I was able to try soft runny scrambled eggs I never went back to how the rest of my family prepared them, and now I might get known for that one guy who likes "hilaw" eggs. Each one to his own I guess, and whenever I make scrambled eggs for my fam I tend to overcook them on purpose... egg is egg I guess. Love the vid 😊
I mean, runny eggs are BOMB in my opinion. When I actually learned how to make poached eggs, it has made a way to how I make my breakfast.
So true! I mean I didn't know what omelet was when I was a child not knowing the "scrambled" egg my family cooks (until now) looks omelet. And until now, i still cannot perfect a scrambled egg (fluffy and soft) 😅
@@lorahnel LMAO same I thought it was called scrambled cuz you "scrambled" it in the bowl.. and not scramble it as it's cooking in the pan 😆
"hilaw eggs" MA'AM I--
Legit same na same
I tried yours and I absolutely loved it!!
I usually over complicate mine by adding cream, créme fraice and cheese. I normally don’t like pepper in my scrambled eggs but these were so good!
The secret to the 'bounce' of Heston's eggs is the milk. Milk makes the eggs firmer, and water makes them fluffier. I use a bit of both which gives them more loft/height. I also beat a lot of air into them with a fork, slowing down the rolling beating as they get more air to trap even more. I do omelettes the same way based off an old James Beard technique I learned years ago.
Yup.Water is what I use. Not a big fan of milk, but I might use some cream if I have any on hand.
I tried Ramsay's a while ago and it became my favorite. I loved the texture because it's so creamy. You lose a bit if you don't use the creme fresh and chives, but if you want creamy scrambled eggs with minimal prep and done fast, this is the way to go. Problem is it sticks to even the most non-stick pans.
Me too. French style
That's odd, perhaps you're not stirring enough. I use the same method in a regular pan without the non-stick and I don't get any stick.
@@Phillthy59 what heat setting do you use? how much oil? do you do the on the heat off the heat method that Ramsay uses? I need to know the secret
@@pixelpuppy I use a medium heat 6-ish maybe, about as much butter as Ramsey does, on the heat for about 30 seconds, off the heat for about thirty seconds, pulling the egg from the bottom, until a porridge like consistency, add creme fraiche, chives salt and pepper, stir it all in. Scrape it out onto buttered toast.
That's what works for me, anyway.
@@Phillthy59 hmmm except for the creme fresh, that's what I do too. maybe that's what makes the difference!
I tried Gordon’s method but I let it sit in the pan a bit longer to get better texture. It was really good.
That’s what I do, because it tastes better that way. I’m not about to eat something that looks like it’s only been half cooked. I’d be better off just making custard in that case. 😂😂😂😂
@@sandrafraser7015 I mean I like something between traditional scrambled eggs and Gordon's one cause then it feels like egg spread on a toast and it is soo good.
Gordon's scrambled egg is so creamy even without that creme thingy, just eggs and butter. What makes it creamy is the way of cooking, tho its a bit of a workout every morning. Eat it with any bread toast and tomatoes and its perfect.
It's also perfect with flour tortillas!
Cringe
i think he does put creme freche as well...
"Nikolaj"
Goat cheese on the mix on top of sourdough is so damn good lol
I've made Ramsay's version and it is fantastic. During the week no, but on the weekend when I have time I do enjoy eggs prepared this way.
I enjoy Gordon’s way. Haven’t went back to my old way.
you can checkout this Simple Scrambled Egg Recipe. this is so delicios! : ruclips.net/video/0ypcFSTYG0U/видео.html&pbjreload=101
@@foodlovers9604 no
Same here
@@foodlovers9604 I don't mean to be rude, but your eggs look very overcooked. Almost like chopped chicken breast?
@@aavalos7760 I agree, that's not what I call scrambled eggs.
i like the fact you stated there's "no wrong way to make scrambled eggs". it boils down to how you like them.
i don't mind them runny, but I prefer them a lil thinker/grumpy than runny with a side of bacon and hot cup of coffee ☕️
The way Erwan makes scrambled eggs is the same as how my mom taught me how to cook it. Just the right amount of fluffy and runny. 😊
That is delicious! Runny eggs are amazing!
Its shit
Big Blumenthal fan here but Erwan's was the winner for me. I prefer big curds rather than gloop too. Perfection.
Gordon Ramsey scrambled eggs are so easy and stress free.. I don't know what everyone is talking about. thank you for the recipe Gordon, I can make them and eat within 8 minutes. on and off the heat, just listen to the man, it works
@jaredharding....ohhh.... Kayyy.... we're sorry....
Beaten eggs in the microwave with a splash of milk for a couple of mins max, pausing to beat every 10 - 20 secs is so much quicker/less stressful xD
@@lostindisorder you sound like someone who is so lazy they get take out 5 days a week and think ketchup is spicy cus to enjoy microwaved eggs shows your palette in itself
@@jaredharding8252 really? Sorry you think that I guess? I don’t waste my time on eggs is all, last time I had it was when I was a kid. (20 odd years+). Was only describing a method that is "easy and stress free", sorry to offend your highness.
Also: You know what they say about assumptions and projection et el. Classic case.
From memory, at least microwave eggs at least didn’t look like runny slop. But yes, my pallete probably is ruined, not from "spicy tomato sauce", I prefer a decent homemade veg phaal myself.
I just smack an egg into a pan and scramble it, its faster and stress free as well and in my opinion doesnt feel weird in the mouth (I tried Gordon's ramsey and it felt like I had some weird porridge in my mouth)
finally attempted Gordon Ramsay's take yesterday morning and I guess it turned out great. RUclips recommending me this is no accident
I made Gordon's for a while, and I use to make scrambled like you, then I did this and trust me, try it! Start off in the bowl with tablespoon of real mayo, two tablespoons of water, whisk, then add 4 eggs, whisk. In pan med heat tablespoon and half butter, when it starts to bubble add eggs, soft spatula follow your same cooking process, just when you took them out though, turn off heat, keep on cooktop, add half cup sharp extra old cheddar ( I like Dubliner) grated fine, salt, pepper, (fine herbs)-optional. Fold till cheese disapears, because of cheese you get the soft layers and the residual heat doesn't effect texture. The mayo gives it this creamy bounce, and nice flavor and mouth feel. Give it a try!
If you wanna make Gordon Ramsey style eggs, but don’t have his ingredients, Use butter, a little heavy cream and a dash of cream cheese. It tastes the exact same lol
Chives and verme freche are optional. Can’t believe you don’t have salt and pepper and egg :p
@@JcBravo8 They’re talking about the Verme freche.
@@kickinitwithsimone4234 I know that was the joke.
@@heatherherrington4557 that’s so true. Let’s keep it a secret though😂
Every since I tried Heston's bain-marie style a few years ago, I've never done them any other way.
Is it really that big of a difference to be worth all the extra time and effort? If so, is it flavor or texture that is improved with the bain-marie? I have to assume that you could top them with the browned butter and sherry vinegar no matter which way you cook them so I’m asking about the difference that is solely due to the method.
@@arthritisankle I don't always bother with the sherry vinegar (as I usually forget) and the video I saw of Heston doing it didn't even show the beurre noisette (to give it it's proper name). To me, not only is it more creamy, I also find the flavour more intense due to the slower cooking time and not being on the direct heat.
Cream butter and milk... with a tiny bit of egg to hold it together. No thanks
do heston perfect crispy roast chicken in 24 hours if you can
The way he says, "crème fraîche" had me cracking up. He says it almost exactly like my very German grandmother...😂😂😂
What is that? Is it a sour cream?
@@phillyphilly1076 pretty much. Its cultured but its less "sour" and its thicker. Its also stable when u cook with it. Sour cream usually breaks once it gets to a certain temperature, creme fraîche won't.
@@roshif-tv9xd okay thank you! I am going to try this way of cooking eggs. I just gotta find cream fraiche
@@phillyphilly1076 It can be hard to find in the states sometimes depending on where you live / shop. There are quite a few videos that show you how to make it at home. Chef John on Food Wishes actually has a recipe that works great and is very easy to follow. I've done it myself like a half dozen times and it always turns out great. It's like 2 ingredients that are very easy to find. Here's the link ruclips.net/video/Z-635txQuig/видео.html
I love that you choose the hard way to plate the scrambled egg: pan on left hand, spatula on right hand, 'pour' the egg towards left side of the pan...
There's something to be said about the humble, day to day scrambled eggs, these masters' interpretations notwithstanding.
Gordon Ramsay's - it's a workout
Heston's- patience required
Erwan's- simple but versatile 👌👌👌
Erwan's - FUCKING RAWWWWWW
And then you have Marco Pierre White's method, which is basically waiting for the egg to curdle by itself at room temperature.
@@Gemmabeta lmao yes that’s a perfect way to describe
THANK YOU for the video! I actually did your version of the scrambled eggs but incorporated the melted butter and vinegar from Heston Bluementhal's method and it was AMAZEBALLS. Btw, I didn't have any sherry vinegar BUT I used sushi vinegar as I googled that rice vinegar is a suitable substitute and it worked super well!
I made all three recipes. Yours was my favorite.
Guess this is my life, up at 3am, literally starving because I ate basically nothing today
me rn
Sad😭😭
Ah shit, I'm here at 2am
In Korea, we make scrambled eggs only when we failed to make fried eggs... 🥲
Once we fail to flip it over, just break and twirl it 🤣
Same in India 😂
same in Japan as well
@@unknownsample4801 .... welll.... at LEAST y'all ADMIT it....
you can checkout this Simple Scrambled Egg Recipe. this is so delicios! : ruclips.net/video/0ypcFSTYG0U/видео.html&pbjreload=101
Absolutely no one:
Erwan: cReMe fraiche
He's French what can you expect lmao
My son gave me the idea to season our scrambled eggs with curry powder.
Eggs, about a quarter part cream, little bit of salt (or none if I had made bacon in the same pan before that), little bit of powdery white pepper, little bit of curry powder and whisk everything for a short time in a pot. Put everything in the pan with some butter (or none, if there's enough bacon) let it set, stirr it around, let it set, stirr it around, until it is how you like it. We like ours not runny, but still glistening with moisture and with medium sized globs. Also tastes great on buttered bread with some tomatoes on the side.
Gordon’s recipe is unironically the best way to eat scrambled eggs. Worth the time cooking every time….
His recipe takes 3-4 minutes. I wouldn't say that's a lot of time spent. But yes, I agree. I just don't like creme fraiche, so I put heavy cream in the eggs at the very beginning while beating them instead. I also let it cook for an extra 20-30 seconds depending on the heat of the pan to fluff them up just a touch more than he does. Perfection, IMO.
Why would it be "ironic"? Something has to be able to be ironic in order to be "unironic." That's another buzzword people need to stop using.
"now add ghoaghmnamhneshh"
Hahaha I thought the same...kremmfresgghhjh
His pronunciation is on point tho
that’s how we say it in French-speaking countries :)
@@Manro78 Yep, idk where he is from, but as a French, I was surprised how well he pronounces French words. This was on point.
His pronunciation of creme fraiche is very accurate, but it feels a little put-on and Giada-ish to me. I learned French when I was a teenager and lived in France for 3 years, but when I'm speaking to Americans I still tend to pronounce French words using American phonemes. Something like "croissant", I won't say it in a precisely French way (with the fricative R and the dropped T), but rather something like "kwa-sont". Not quite the awful American "krussant", but I'm still using sounds familiar to Americans while adhering to the overall spirit of the French pronunciation. It's the best way I've found to respect the original French words without being overly conspicuous and begging for people to question an aggressively Francophone pronunciation in the middle of an otherwise unremarkable American English sentence.
Gotta love how he says “Beurre noisette” a couple times and by the end refers to it as “burnt butter”
Hahaha.
Good video dude! I pretty much do my eggs the same way as yours, I think of it as a lazy Gordon method.!
Haha!
I’m late to the party but I’m grateful the RUclips gods served up your channel and this video in particular. I’m a new fan!
Ramsay: I'll make a hollandaise.
Oops f---ks the up sauce.
Ramsay: scrambled eggs. Voila.
🤦♂️🤦♂️🤦♂️
i’m 20, made scrambled eggs the same way since forever. After this i am quite literally making the best eggs ive ever had. thank you for improving my breakfast
Had a break because im stress of modules then this pop up, yaaas eggs and erwan🥰🥰 hope you notice me for inspiration and motivation🥺🥰🥰
egg ni Erwan
🅱️EGONE 🅱️HOT
@@brokeindio5072 Your name says you're a 12 yrs old
I tried your methods and it worked! Thank you
i enjoy my scrambled eggs rubbery, because i like to chew them and i don't know i like the rubbery texture that every chef hates :D
Fiend!
Reinventing the wheel..and making it square
I typically make my eggs more in the Gordon Ramsey style, on top of toast or English muffins. But yours look really luxurious. They actually seem more difficult to get perfect than the two versions you highlight here. Heston’s eggs are quite easy to make. They’re just unnecessarily time consuming.
Ramsay*
Good to see someone give some love to Heston Blumenthal
OMG this video is so perfect because im on a low carb diet and im looking for videos on how to make different recipes of eggs.
the last part though, "would I do all of them again? Probably not. I'd probably stick to mine"
Me too, lmao
my wife and I watched that ramsey video a few minutes before Erwan's and when Erwan said, "watching Gordon Ramsey make scrambled eggs stresses me out"
she laughed so hard. she's like, "right? No kidding!" kept waiting for the F bomb
I think your recipe and mine are nearly identical. I begin with two average-sized eggs and mix them with a small amount of milk. I mix that up and set it aside. I take a non-stick pan and drop in enough butter, which when melted covers the surface. I then carefully place the egg mixture into the pan. The next part takes a bit of skill but not so much as a little. Never letting go of the skillet's handle, and using it to lift off the stove, I use a spatula to ensure that all of the eggs are lightly cooked and kept moving around so that no portion is overcooking or undercooked. This part goes fast, so you have to keep on your toes. The key is taking the pan off the stove as seems necessary and mixing the egg around to a thinness/thickness you desire. I don't like my scrambled eggs "runny" but I do enjoy them soft, fluffy and textured.
When Erwan tastes the egg from the spatula. My mind: "Oh my that's so me!!!!" 😂😂😂
omg! really? its so you talaga? my gaWd
so no one is going to talk about the way he says creme fresh?
he says it the right way! It's french words. & it's spelled creme fraiche!
He says it properly.
No reason to. It’s the correct way.
I once read somewhere that for everyone their favourite way to eat scrambled eggs is the way they were fed when they were kids.
For me i'm one of very few people who do not like their eggs "mixed" before cooking, i actually really like to feel separate textures of yolk and white, so i actually just crack eggs into pan and gently stir them in the pan.
"No wrong way of cooking eggs" ABSOLUTELY! ❤️
the truth!
Cook it for a week. Incinerated, there you go.
I agree with you. Having a little bit of textures and layers to the runny egg, makes it better for me.
I bounced when i saw this dude wearing a beanie in the kitchen.
I stuck around until he pronounced creme fraiche. Can’t handle it haha
....WAIT.... he's wearing a BEANIE..?!?
when I made scrambled eggs growing up, it never occurred to me just how much butter and salt other people use. I'd literally use 1/2 tablespoon of butter for my eggs and a tiny pinch of salt. I look online and people are using like 3-4 tablespoons of butter and 2+ pinches of salt for the same quantity of egg.
"Still nice and wet, which I really like." - Same Erwan, same.
I use Gordon's cooking method but tweak the recipe just a little. I don't like creme fraiche or sour cream, so I don't add that at the end. Instead, I add in 2-3tbsp of heavy cream at the beginning while beating the eggs in the pan. Lastly, I let it cook for an extra 20 seconds or so just so it firms up a touch more, and to me it's the perfect balance of fluffy and slightly runny more like yours. I don't understand why so many people get flustered with Gordon's technique here, though. It's just stirring and taking the pan off and on the heat. Mine are done within 3-4 minutes start to finish.
omgomg im so early :((( i love eggs!! (side note i also love rebel thank u for making it aaaaa)
Im a young girl that got interested in cooking and my first ever thing i cooked was scrambled eggs. And now i keep cooking them i tried watching scramble eggs vids to improve and seeing these amazing chefs cooking so differently makes me think eggs are so hard to cook 🤣😂
Ramsey’s are best when layered atop lightly toasted classic sourdough.
OK this is your first clips and I'm already scratching my head trying to think of how breakfast is the most personal thing a person does
I was half expecting you to sound "breathless" while making Ramsey's recipe.
Heston is a Nero Wolfe recipe... in his book he said that 20 minutes were needed. He used a double boiler also. The story was about a baby that was left on the steps of rich widow...called The Father hunt. Wolfe was a eclectic gourmet detective who raised orchids
Thank you for sharing this culinary experiment with us. Have you tried cooking the eggs your way, and finish with the beurre noisette, and sherry vinegar?
I've done the Gordon Ramsay scrambled eggs and they were the best scrambled eggs I've ever had in my life. It's a once in a while thing though as it's a bit of work just for eggs and breakfast every day.
I will try your style tomorrow because it's the simplest of the three. And i believe it tastes good too!. More power!
“I’d probably just stick to mine” 😂😂😂 same here!
Yours is just a runny omelette...'Nuff said!
I’m with you. I like the folded texture. Your eggs look the best for me by a mile.
4:30 squad where y'all at?
75% burner heat, a healthy amount of good evoo in the pan, salt and peppered, thoroughly whisked eggs, into the preheated pan and stirred rapidly for 1.5 minutes, then off the hot burner, then covered and held for up to 10ish minutes.
Works everytime
Instruction Unclear: I made a bland omelette.
LOL
Great video, thanks for the comparison!
Looks yummy! But my all time fave is scrambled eggs with lots of onions, tomatoes and chopped hotdogs. Noypi style. 😁
If your eggs need hot dogs, you either don’t appreciate the flavor of eggs, or your sodium level is fucked.
Last thing eggs need is a fucking got dog lol.......
@@nickstergiou5172 Oi let him enjoy hid food ^^
both menue are looking mouth watering
Erwan for the win! I tried Gordon Ramsay's method before and found the texture too dense and 'soupy'. I like how your recipe maintains the curds and is not stressful to make :)
You done it wrong bud.
Kenji Lopez Alt’s recipe is the best and easiest scrambled egg recipe out there.
My husband cooks scrambled eggs like Erwan! And we'll definitely stick to cooking it the simpler way😅 the other two may look tasty but it feels like mushy in texture, not my thing also😁
That is NOT how Gordon Ramsay makes scrambled eggs, that's literally how he says he HATES scrambled eggs to be made.
Gordon linesy scrambled eggs barely even scrambled at all, he wants to be able to see the separation between white and yellow.
I was taught the Ramsey way only with scallions.
Strong forearm? Try making enough for 14! I got an ostrich egg. One and done.
It makes me wonder what ostrich egg taste like!
@@thejmax just like chicken eggs. Nobody knew until after brunch.
Thank you so much!! great video!!
I agree to stick to the simplest of things Erwan! Life’s too complicated as it is....plus I only make these eggs for my 2 teens. I don’t think they’d appreciate all the “extras” 😂
I love your channel!
Tip: If you want to impress your date after dumping a plate of sickly looking scrambled egg in front of (she/he/it) and they ask what the hell is that? You say, in an exaggerated Italian accent whilst kissing your fingers...
"Uova strapazzate". (Italian for scrambled egg)
I came to youtube to find heston’s recipe (i’m a huge fan too) but decided i liked your’s better! Thanku for the comparison!
Tried it and i LOVED it!! Ur way is now my way ❤️❤️
I can't stand runny scrambled eggs, the texture makes me want to gag. I cook them until they're just barely dry, not overcooked. Just butter, salt & pepper for additions.
LOL same!
Agreed! All three of these look very disgusting to me, like I'd gag if I tried to eat them.
OMG! Finally a filipino cook who gave importance to scrambled eggs.. im thrilled that he did his version which is very similar to mine.. although mine has an extra ingredient which is mayonaise, especially if you use kewpie.. for gordon's if you dont have the creme fraiche yoghurt does the trick too.. and erwan did the best advice for scrambled eggs, or for cooking in general.. good quality butter..
NO MSG??!! HAAIIYAAAAA!!!!!
Ohh.. wrong channel!!
Looks good Erwan!!
I have this really cool way of doing it.
I crack my eggs and whisk them up.
Then I Put them in a pan and move them around until they’re done.
OMG! You’ve cracked the code! Seriously...I’ve been cooking scrambled eggs for 40 years and this is how you do it.
No contest, you win. Every time a "celebrity chef" makes something he has to do something that will f*ck it up. Ego always wins for those people.
Celebrity chefs make themselves a bigger deal then they are. Personally, I’ve been to one of Gordon’s restaurants, the food wasn’t too good. The f*ck it up to stand out and it annoys me so much.
Or, just maybe, they like their scrambled eggs differently than you do. Gatekeeping scrambled eggs makes it clear that your own egos are getting out of control.
@@aprilbennett4161 when you tell people how to make scrambled eggs you need to make scrambled eggs and not something else.
@@donepearce there is no one way to make scrambled eggs, you absolute ninny. Gordon and Heston's methods are fantastic and so is my mums. you're the one with a hurt ego.
@@snkrpura I'm not convinced you know the meaning of the word ego
Your method sounds the best to me.
Watching Gordon Ramsey stresses me out. Period!
I'm interested in trying all of these, but basically what my son will eat consists of these steps:
1) beat eggs
2) scramble in heated pan with butter
3) serve with toast
4) consume as rapidly as possible
It's been working that way since we introduced eggs, and he's 15 now.
The real hard part is choosing sausage or bacon with your eggs.
That's why I don't choose. I just have both.
I truly appreciate the work you put into this video, but I really enjoy my simple eggs
2:38
3:18
4:38
Khrrlem frrecsh
Honestly, I like your version the most.
I thought these would be done with ingredients I already had. Unfortunately I'll have to stay with the poor man's scrambled eggs. I think yours looks better than the other 2 anyway.
This helped man my mother didn’t pick up the phone so just followed your guide
"I like layers and big folds" :))))
I like big folds and I cannot lie
Great video. My favorite scrambled eggs are Alton Brown style. The texture is perfect every time.
i like how my filo mum makes them, over cooked with parsley.
Yeah ya do them how you like em