I love the confidence Sohla shows in me. “But you’re not gonna let that happen, you’ll whisk it properly” like yes Sohla I’ll do it just for you. Thank you so much 🥺🥺🥺
Food52, Can you include information bubbles when Sohla mentions culinary techniques or French dishes? It would be very helpful and educational. This helps to highlight Sohla's culinary knowledge. :)
Sohla, I'm 55 years old and I have never seen eggs like this. I have to try them, it's just too new to me NOT to try. Thanks for sharing this, I love new things to eat!! XOXO
@@MM-rz2rk OP: "why didn't BA have Sohla be center stage before she quit" You: "Sohla quit" Ummmm. Yeah? That's why the original poster lamented BA missing their opportunity to win with Sohla before she got the fuck out of there. No one has (or will) suggest (or imply) she go back to BA. Slow down.
Hi, what is the name of the pan you used to cook the eggs in. And where did you purchase it? I know that you stated All-Clad sauté. Please help. Thank you! Your video was excellent. ☺️
Now that good to know for I too can't afford the fancy version but your poor man's version I can. I know what we're having this Sunday for brunch. Thanks for sharing. ⚘
I'm going to make these and mix in a hint of cheesy grits and bacon... I've often wanted eggs and grits together and didn't quite nail the texture. Now I know why... this is the recipe I need! If it's successful I'll tag Food 52 in my post! 🥰
Finally feel justified in drizzling maple syrup on my eggs at a breakfast restaurant. Have been doing it since I was a kid and everyone else has always thought it was weird. Thanks, Sohla!
Sohla I love your energy and charming way you teach me and your recipes are very creative. I'm 72 years young and have taken up cooking and can now do more and better meals. Thanks to you and Erin I find it quite enjoyable how you both share your expertise and teach with such incredible skills that though I might commit an error I just replay the episode and learn what not to do. 😂
Is is the texture of it that makes you think this? It is for me. Gorden Ramsey video of his scrambled eggs makes me almost gag. But then i have not tried them. The whole issue with the texture came from my lovely older brothers who told me that the one part of egg is the baby chic's eye and for years i could not touch eggs. And when i cook them they are like rubber so i know the chic is dead. lol
@@nancydeis7121 They're certainly not undercooked. Compare the thickness of the mixture is when she starts whisking to when she finishes whisking. What's happening is that the addition of the butter and the crème fraîche along with the egg yolks means you get a fine emulsion between the waters and the fats; the constant whisking causes the egg particles in emulsion to stay very, very small, which makes the texture creamy. As the mixture heats, fats heat up, the egg solids cook, and some of the water in the eggs cooks away, which makes the mixture thicken but stay fluid; the liquidity doesn't come from undercooking the eggs. Also, your older brothers were lying: unfertilized eggs are not and never will be chicks, and believe me, if you had a fertilized egg, you would know. Unfertilized eggs aren't any more "alive" than any other meat, fruit or vegetables you eat; they're all made up of cells; a chicken egg just happens to be a cell that is large enough that you can see it. And if your older brothers pointed out a blood spot in an egg, those are caused by small ruptures in ovarian vessels that sometimes happen as chickens lay, or small bits of tissue that are caught up in the egg laying process. Not a baby chick.
@@AlexanderRoederer Thank you so much for taking the time to reply to me. I know they are cooked but it is the texture that messes with me. I have never tried them this way, i may like them. My brothers were jerks. When it comes to the red spot, are they ok to cook with? I was told they are not and to throw them away. Is that true or do you know? Again thank you so much.
Love this new kitchen. Love how Sohla makes impeccable and fancy meals that are so easily achievable at home. She's so damn fancy and humble. Love her.
Food52 - - - Thank you sooooooo much for including some of the exquisite chefs from bon apitite into your channel (smart move, as I'm SURE that it's working out for you really well!). ab was my favorite food channel and I was literally teary eyed when their unfair wages came to light. I really understood why they collapsed and thought it was only right but desperately hoped there would be a way to still keep up with my favorite cooks!! Thanks for making it possible! 😄🦪🌶️🥞🍕🌮🥘🍛🍲😘 🥰!
My aunt would love these. Might have to make them for her when i visit this weekend - someone else mentioned it's nice being vaccinated - yes! Driving 3-4hours, having lunch outside, then driving home made for a very long day for a very short visit!
@@defaultuser1447 oh yea completely forgot about NYT videos, those have been great too. The History Channel her last video they were taking a break to work on/come up with new videos. The girl needed a vacation! lol
My slow Sunday breakfast for the exgf was similar scrambled eggs but on pumpernickel toast with smoked salmon and chives. And to everyone wanting to try this recipe, let your eggs come to room temp, and this video might be a bit longer that the actual cook time. It is a really fast recipe!
Thank you, I made these today after watching the video earlier this week! So wonderful, it may have taken me a couple tries but the end turned out great. I love some of the other suggestions in the comments too on how to vary them.
I cooked the eggs using the All Clad Prep and Cook, to let it whisk the eggs while they cooked. Creamy and tasty. Thanks for the idea on the bread too!
We publish a new episode of Off-Script with Sohla every month - check it out and be sure to subscribe so you’ll know when we have new eps yo: ruclips.net/p/PLucz12o2JWvX3Adyzh5STO1_IPCEUkunv Thanks for watching, Paul!
Voorzorg maatregel: Zet de steel van je pan aan de rechterkant of linkerkant zodat het niet uitsteekt van het fornuis. Als je hand er tegen aankomt kan het voor ongelukken of onnodig werk zorgen. Heerlijk gerecht 🥰🥰 maar denk vooral aan de veiligheid in de keuken Groetjes vanuit Suriname 🇸🇷🇸🇷🙋♀️🙋♀️🙋♀️
Love Sohla!!! 😍 I track down all her videos! Those eggs look amazing. I’ve owned AllClad D3 pans for years. They are the only pans I use. They still look new, even with constant use...beautiful and indestructible!
You know what I realized? Sohla is to cooking and food what Hardware Unboxed is to computers and technology! I'm sorry if it may sound weird but I'm into both cooking and computer videos here on RUclips so I know a lot of RUclipsrs between both categories.
Hello from the California coast! We see you, Florida. From one Orange County to another... we are twinning with great weather and being a vacation destination. Cali is also experiencing droves of people moving to Florida so that is also another reason to say 👋
I got my first all clad. My staple pot that I use ALL THE TIME is a 3 qt saucepan. I have destroyed plenty of Cuisinart 3 qt pans, so splurged on all clad. My favorite thing about my favorite pot is to grab it with one hand, drain or take things to the sink. The all clad is a bit heavy for me to be able to do this. My carpal tunnel syndrome can't handle it.
I love the confidence Sohla shows in me. “But you’re not gonna let that happen, you’ll whisk it properly” like yes Sohla I’ll do it just for you. Thank you so much 🥺🥺🥺
Food52, Can you include information bubbles when Sohla mentions culinary techniques or French dishes? It would be very helpful and educational. This helps to highlight Sohla's culinary knowledge. :)
Thanks so much for this idea, Thao! We do our best to provide extra info where we can and will be sure to keep this feedback in mind. Appreciate it!
Sohla, I'm 55 years old and I have never seen eggs like this. I have to try them, it's just too new to me NOT to try. Thanks for sharing this, I love new things to eat!! XOXO
Hope you love them, Melanie!!
I absolutely love sohla and how calmly she teaches us everything. The best!
Honestly, how did they not have Sohla in the limelight back at BA? She's super on camera and her creations look so scrumptious. Sohla is a star.
She is my favorite person making cooking content on the internet tied with Melissa Clark.
They played themselves 🤣
she quit
why would she want to go back to ba after the drama?
@@MM-rz2rk
OP: "why didn't BA have Sohla be center stage before she quit"
You: "Sohla quit"
Ummmm. Yeah? That's why the original poster lamented BA missing their opportunity to win with Sohla before she got the fuck out of there.
No one has (or will) suggest (or imply) she go back to BA. Slow down.
She needs more formats. Longer shows, etc.
She's amazing. BA screwed up in so many ways. Go, Sohla!
The color coordination in this video was so satisfying 👌🏼
Hi, what is the name of the pan you used to cook the eggs in. And where did you purchase it? I know that you stated All-Clad sauté. Please help. Thank you! Your video was excellent. ☺️
I made the poor person version of this (lumpfish roe, non fancy maple syrup, grocery store white bread) and it was DELICIOUS.
Now that good to know for I too can't afford the fancy version but your poor man's version I can. I know what we're having this Sunday for brunch. Thanks for sharing. ⚘
I'm going to make these and mix in a hint of cheesy grits and bacon... I've often wanted eggs and grits together and didn't quite nail the texture. Now I know why... this is the recipe I need! If it's successful I'll tag Food 52 in my post! 🥰
Yes please !! The creamy eggs wouldn't disrupt the texture of the grits. That's a great idea !
You definitely sound like a Southerner.
Hell yeah, this sounds delicious.
Finally feel justified in drizzling maple syrup on my eggs at a breakfast restaurant. Have been doing it since I was a kid and everyone else has always thought it was weird. Thanks, Sohla!
It's the best, right?
Canadians: 👀
You like that, you'd want to go to a Cabane a Sucre.
Try honey and shaved cheddar chees on top with the egg.
Or pineapple jam and cream cheese with egg.
Both are marvellous...
Sohla I love your energy and charming way you teach me and your recipes are very creative. I'm 72 years young and have taken up cooking and can now do more and better meals. Thanks to you and Erin I find it quite enjoyable how you both share your expertise and teach with such incredible skills that though I might commit an error I just replay the episode and learn what not to do. 😂
As someone who has washed dishes in a french restaurant, I can say the saucier pans were always in high demand.
As someone who eats a lot of eggs, I can definitely say those are undercooked.
@@loginnamejon she literally spoke about undercooked AND soft eggs.. be quiet lol
Is is the texture of it that makes you think this? It is for me. Gorden Ramsey video of his scrambled eggs makes me almost gag.
But then i have not tried them. The whole issue with the texture came from my lovely older brothers who told me that the one part of egg is the baby chic's eye and for years i could not touch eggs. And when i cook them they are like rubber so i know the chic is dead. lol
@@nancydeis7121 They're certainly not undercooked. Compare the thickness of the mixture is when she starts whisking to when she finishes whisking. What's happening is that the addition of the butter and the crème fraîche along with the egg yolks means you get a fine emulsion between the waters and the fats; the constant whisking causes the egg particles in emulsion to stay very, very small, which makes the texture creamy. As the mixture heats, fats heat up, the egg solids cook, and some of the water in the eggs cooks away, which makes the mixture thicken but stay fluid; the liquidity doesn't come from undercooking the eggs.
Also, your older brothers were lying: unfertilized eggs are not and never will be chicks, and believe me, if you had a fertilized egg, you would know. Unfertilized eggs aren't any more "alive" than any other meat, fruit or vegetables you eat; they're all made up of cells; a chicken egg just happens to be a cell that is large enough that you can see it.
And if your older brothers pointed out a blood spot in an egg, those are caused by small ruptures in ovarian vessels that sometimes happen as chickens lay, or small bits of tissue that are caught up in the egg laying process. Not a baby chick.
@@AlexanderRoederer Thank you so much for taking the time to reply to me. I know they are cooked but it is the texture that messes with me. I have never tried them this way, i may like them. My brothers were jerks. When it comes to the red spot, are they ok to cook with? I was told they are not and to throw them away. Is that true or do you know? Again thank you so much.
Sohla IS so GOOD !! Love watching her !
Sohla your voice is so calming it brings my heart rate down ♥️ I could listen to your videos in my kitchen forever and never get tired of them!
I wish she'd do a segment on all her pots/pans and the pros and cons of them. I drool over them EVERY time she's on air.
Sohla’s approach to teaching the home cook is perfection. Appreciate her food content so much ☺️
Thanks Sohla for debunking the salt and eggs myth! I had been so conflicted watching different cooking videos
Love this new kitchen. Love how Sohla makes impeccable and fancy meals that are so easily achievable at home. She's so damn fancy and humble. Love her.
These look fantastic and I adore Sohla.
I also dreamed of owning all-clad pans when i was a kid 😂
Life goals 😁
Lol when she said that I literally laughed out loud. Those were "fancy, matching pans" when I was a kid - such goals.
Food52 - - - Thank you sooooooo much for including some of the exquisite chefs from bon apitite into your channel (smart move, as I'm SURE that it's working out for you really well!). ab was my favorite food channel and I was literally teary eyed when their unfair wages came to light. I really understood why they collapsed and thought it was only right but desperately hoped there would be a way to still keep up with my favorite cooks!! Thanks for making it possible! 😄🦪🌶️🥞🍕🌮🥘🍛🍲😘 🥰!
This is great. We are actually learning something in this video. Thank you All Clad for sponsoring this video.
I am so here for anything and everything Sohla! I wish I could see content from her every day of the week.
I'm really intrigued by this technique. I've made soft scrambled eggs a few times and I've never been satisfied with the results.
Hope you'll give it a try, Neal!
Best way to end rough day, new video on Food52 with Sohla. Her video are the best.
Glad to hear that this episode brightened your day a bit yesterday. Thank you so much for watching!
My aunt would love these. Might have to make them for her when i visit this weekend - someone else mentioned it's nice being vaccinated - yes! Driving 3-4hours, having lunch outside, then driving home made for a very long day for a very short visit!
I can't stop being amazed at Sohla's work
I love how you made those eggs and the addition of the toast to dip it with makes it perfect, Sohla.
So glad you like the recipe, Sidney!
I was just thinking about how much I missed sohla!!! This looks so good and quick too!
I love Sohla. She's the absolute best
Yes she is back I missed her and been looking for her
She also does some stuff with babish...
@@mrmoloch4033 love that guy too.
She on History Channel too! Girl making the rounds and killin all over youtube! 🤟 Is there really to much Sohla? lol
@@mrmoloch4033 She hasn't done anything over there in a while. Several with NYT Cooking (frequently featuring Ham).
@@defaultuser1447 oh yea completely forgot about NYT videos, those have been great too. The History Channel her last video they were taking a break to work on/come up with new videos. The girl needed a vacation! lol
My slow Sunday breakfast for the exgf was similar scrambled eggs but on pumpernickel toast with smoked salmon and chives.
And to everyone wanting to try this recipe, let your eggs come to room temp, and this video might be a bit longer that the actual cook time.
It is a really fast recipe!
Omg!! I just made scrambled eggs like this, so quick and easy, super delicious!! Thanks for the new technique for cooking eggs Sohla!!
So happy to see you at Food52!!! Big fan!
Well Spoken . I appreciate all nuances you mention in this recipe
All-Clad pans are my dream kitchen gear - while eggs are not my jam, those pans certainly are!!
this looks INCREDIBLE, love Sohla your food is always so creative and delicious
This looks and sounds amazing.
Also 'butter' said 25 times or ~twice a minute so it had to be good 💜
Sohla came colour-coordinated! We love to see it!
Love this recipe bc how doable and easy it is!! Gonna make this on Sunday!!
I love the Sohla videos! Keepum coming
need to try these. but also, the final dish is resembling of Sohla's outfit. Idk if that was intentional or not, but loved it! More Sohla, please!
Thank you, I made these today after watching the video earlier this week! So wonderful, it may have taken me a couple tries but the end turned out great. I love some of the other suggestions in the comments too on how to vary them.
I cooked the eggs using the All Clad Prep and Cook, to let it whisk the eggs while they cooked. Creamy and tasty. Thanks for the idea on the bread too!
I wait for MONTHS for a new Sohla recipe. Thanks for this. If I'm ever doing a brunch for guests, this is what I will do.
We publish a new episode of Off-Script with Sohla every month - check it out and be sure to subscribe so you’ll know when we have new eps yo: ruclips.net/p/PLucz12o2JWvX3Adyzh5STO1_IPCEUkunv Thanks for watching, Paul!
I'm loving the shirt matching the eggs and roe.
I love that Sohla dressed to match her dish! 🧡💛
Fun for family weekend. Thanks!
I have never wanted to eat something more in my life! This just looks perfect!
We hope you'll make it and let us know what you think!
Wow! I've never seen eggs cooked like that before. It's weird but that's what I'll be having for dinner tonight! Thanks Sohla!!!
"This meal is all about butter; it's just a way to eat butter." Love Sohla and her passion for amazing food, lol.
Recipe: How much butter do you like in your eggs?
Sohla: Yes
Voorzorg maatregel:
Zet de steel van je pan aan de rechterkant of linkerkant zodat het niet uitsteekt van het fornuis. Als je hand er tegen aankomt kan het voor ongelukken of onnodig werk zorgen.
Heerlijk gerecht 🥰🥰 maar denk vooral aan de veiligheid in de keuken
Groetjes vanuit Suriname 🇸🇷🇸🇷🙋♀️🙋♀️🙋♀️
ive had this recipe bookmarked for so long waiting to buy a saucier and 🤤🤤🤤🤤 SO WORTH THE WAIT! delicious!!
Sohla is so talented!
Love you Sohla!! Continued success.
The dip/scoop made my heart race!
oh i am REALLY liking the consistency of those eggs!! gonna have to try this one weekend when I'm not feeling too lazy lol
Wow I've never seen eggs made this way!! Looks delicious 🤩
Love Sohla!!! 😍 I track down all her videos! Those eggs look amazing. I’ve owned AllClad D3 pans for years. They are the only pans I use. They still look new, even with constant use...beautiful and indestructible!
Sohla is so stunning! Her energy is amazing 💕
Sohla means thumbs up. Love watching her cook. She explains all the things.
This looks absolutely decadent !💓
It is a decadent glow-up of McD's McGriddle with a Filet-O-Fish.🤣 I find McGriddles inedible, and this recipe is the way it ought to be. 💫
Scrambled Eggs and Maple Syrup was my favorite combo growing up! My family thought I was weird, but seriously such a great way to eat eggs!
This looks absolutely amazing. I can't even really imagine how it tastes.
i've made eggs similar to this and they are DIVINE. totally worth trying!
These eggs actually look amazing
Sohla is such a a breath of sunshine , also with the orange and yellow
I love your energy!! from test kitchen to now.
Love you Sohla! You are so fun to watch
Yummm you made these eggs look so delicious 🤤
thaaaank you all clad! literally buying some pans rn
Sohla is goals 👩🏾🍳
Sohla is the queen of the internet.
You knew you got this before you started 😉! Great video 😊
I love everything Sohla
I don’t even like eggs but I still watched this in it’s entirety.
That's Sohla for ya
I tried making this kind of soft curd like eggs several times and I hated them every instance... always a pleasure watching sohla cook tho :)
lol i just don't like eggs so i probably wouldn't be partial to them either
As a fan of eggs, I much prefer to scramble my eggs gently, having nice large curds, not overcooked. I actually also seldom salt them at all.
I am, however, intrigued by placing the salmon/trout eggs atop at the end.... I'd do that!!
7:43 I've also used cream cheese and found it works super well
I have GOT to try this!
You know what I realized? Sohla is to cooking and food what Hardware Unboxed is to computers and technology! I'm sorry if it may sound weird but I'm into both cooking and computer videos here on RUclips so I know a lot of RUclipsrs between both categories.
I was use different eggs on top of the scrambled because I don't like the juices in the orange roe... masago would be my go to!
I briefly thought you meant that you would top the scrambled eggs with another style of chicken eggs
This looks so fancy omg, I’m gonna do this tomorrow
Sohla!!!! Dope!!
shots in begining looks so good i thought i was watching and before vid
Best commercial ever.
Can’t wait to add all clad to my collection
Gooood afternoon from central Florida! Hope everyone has a great day!
Hello from the California coast! We see you, Florida. From one Orange County to another... we are twinning with great weather and being a vacation destination. Cali is also experiencing droves of people moving to Florida so that is also another reason to say 👋
I had been missing Sohla!
My mom and I always put maple syrup on our omelets, such an iconic combo!
Yum! Couldn't agree more :).
I just couldn’t believe my eyes when I saw you on worst cooks. You should be on more food shows. Ur awesome and I do learn a lot from you.
I didn't realize this was an all clad ad at first and got very confused by the story about always wanting an all clad pan
Sohla is one of the best.
Very interesting! Will def try it
gorgeous kitchen!!!
This looks amazing! Yum!!
Sohla you better get them All Clad Coins 👏👏👏
i don't even like eggs but watching this made me hungry
I got my first all clad. My staple pot that I use ALL THE TIME is a 3 qt saucepan. I have destroyed plenty of Cuisinart 3 qt pans, so splurged on all clad. My favorite thing about my favorite pot is to grab it with one hand, drain or take things to the sink. The all clad is a bit heavy for me to be able to do this. My carpal tunnel syndrome can't handle it.
Sohla Rocks!
Marie Antoinette; Qu'ils mangent de la brioche.
Sohla; Brings out the eggs.