The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101
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- Опубликовано: 14 май 2024
- Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs "Frank style"-silky, creamy, and out of this world.
Learn more with Chef Frank on his RUclips Channel ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Mike Imhoff
Editor: Jason Malizia
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Marisa DeMarini
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Hey baby I hear the blues a-callin' tossed salads and scrambled eggs
0:30 Chapter One: Beating The Eggs
0:56 Chapter Two: Cooking The Eggs
2:26 Chapter Three: Plating
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Just tried this method and …. I’m never going back to rubber egg land. Oh what a wonderful silky mind blowing experience. Who knew a little bit of technique could change the way I eat eggs for the rest of my life
Chef Frank is such an exellent teacher, I'd love to see more of him teaching the basics of cooking on the channel 😊
Nah, I rather see him create really complicated recipes that are beyond the limits of my imagination
He is an instructor for cooking school
He has his own channel
@@fauxz3782 Yep, it’s called Proto Cooks with Chef Frank
Im oil and how dare frank hope the eggs burn
I started watching this channel because of Frank, and he’s my favorite chef overall. Food always looks immaculate, recipes are simple, and he’s chill lol. I been watching him for around three years now, and he’s still the goat to me 😂😂 LET’S HEAR IT FOR FRANKKKKKK!!!!
This video gave me the idea to use a silicone spatula instead of the normal stainless steel one i normally use to cook my eggs this morning. Even tho i have a stainless steel pan. It made a huge different thank you so much ❤
I add my cold butter in small cubes to my eggs half way through the cooking process and by the time they are close to done I still have some small bits not completely melted so it helps them to not overcook!
Always a pleasure to see Chef Frank!!!
Just made my own version of silky creamy scrambled eggs!! I Love this Channel so much and chef frank is a master, thank you chef!!
Mmmm, butter. A Kenji trick: add a small pinch (not a handful) of salt while whisking then let sit for 10-15 minutes. (They will change color slightly) He explains the chemistry behind it. My touch is to add a tablespoon or so of heavy cream toward the end of whisking. Pepper or chopped parsley to serve.
This is ÈXACTLY how I cook my butter as well. Big ol chunks nicely seasoned, silky and with a pinch of beaten egg... Yummy!! 😄
Why do people moan about butter so much when it is clearly the best thing ever invented?
@@chrismlone moan...?? Clearly you didn't read my YUMMY...😂
Fore real
lol, just watched 2 of his vids, this one and fried eggs, and the boy just loads everything up with butter. Doesn't it taste great! Tastes of butter bro. I love butter, but this guys gonna have a heart attack.
i think you should take the scrambled eggs off the heat as soon as you see the liquid turn into solid. means here just a bit earlier.
thank u very much chef Frank. I tried it today and it was amazing!
Chef Frank, I made scramble eggs just as you instructed, they were so creamy, tasty eggs. I will always make scramble eggs this way. Thanks!
This was super helpful. I’ve been struggling making scrambled eggs my whole life.
I love it, I make my eggs exactly like this, including the finishing butter. Another great video.
Fantastic, fun and simple recipe. This works like a champ every time and I no longer overcook eggs....
Yup. Tried cooking them this way and they're delicious!
This rocks! Butter at the end, priceless.
I made my scrambled eggs the way you prepare yours, and they were delicious!
That's almost exactly how I make my scrambled eggs. The one thing I learned is to set the eggs out for 15 minutes before whisking them. That's an excellent tip and I can't wait to try it!
Do you refrigerate then?
Eggcellent*
They don’t need to be in the fridge!
@@johnmc3862 in the US eggs are "washed" and because of that need to be refrigerated
If you whisk them they are whisked eggs, not scrambled eggs.
I pride myself on my scrambled eggs that always (usually) turn out perfect, but I really want to try adding butter to them after cooking next time like you have done here. YUM! Thanks for the video!
Try French style. Totally different technique and time consuming, but worth it.
Same here. Never heard of that before this. Sounds yummy.
First time in my life, 64 years, that I've made perfect scrambled eggs. Thank you Frank I wish I had found this video a long time ago
What I like about his video is that it is simple and straight to the point. I am tired of internet "simple" recipes having 50 ingredients. Eggs, butter, salt, pepper...*chefs kiss*
@@DarkRaven40011 he also explains the pitfalls of using or adding other things eg. oil, or make them differently
Ditto
Just remember to stop them cooking before they're ready and carry on stirring in the pot as they will continue to cook with the residual heat.
if they're still too runny you can always cook them on a bit more but if they're rubbery, they're rubbery!
This is exactly how i make mine! Love em!
This is exactly how I make scrambled eggs, even down to the little bit of black pepper. On a slice of sourdough toast with a black coffee...heaven
Sourdough is a must!!
My fav is French .
You had me until coffee. Too bitter. No matter the bean, no matter the roast, no matter how much cream or sugar...
Nothing but bitterness. No other flavor at all. Bitterness wipes out absolutely every other taste.
Can't argue with perfection!
The guy that doesn't like coffee can't be American.
They came out great mate! Ty!
Thank you Frank great video and love the personality.
I add the salt and pepper to the eggs before they go in the pan. I also put a few little bit's of butter into the eggs before they hit the pan so they melt in during the cook.
The eggs came out wonderfully. Thanks for the advice.
These are the best eggs I’ve ever made! I’ll never use another recipe thank you so much!🎉🎉🎉🎉🎉
Adopted this method to make my breakfast sandwiches, fantastic.
Butter with some eggs added. Delicious!
Love your classes.
Yum. But I add a little bit of milk to mine when mixing. My grandmother did that.
Turns out this is how I make scrambled eggs after figuring it out myself but your video is validation 😂
"Eggs can take under a minute to cook" not mine, I be standing there like a Frenchman, furiously scrambling the eggs over the tiniest flame possible, for like 10 minutes. They come out deliciously soft though. I like how everyone does scrambled eggs differently, adds different spices, mixes in different stuff. I like mine with thinly diced onions, bacon, and a shitload of random spice mixes.
10 minutes over a small flame. 🤔 I’ll try that next time.
@@MyBlackandRedCZ I agree that outcome works a lot better - low flame, slowly mixing - then as it comes together, on and off the flame while stirring faster and more vigorously - they seem to come out fluffier, eggier, and have enough moisture/texture that is appealing.
@@MyBlackandRedCZ depending on how long wet you let them, they come out more like a very runny sandwich spread than what most people call a scrambled egg -- which is exactly what I like. Super soft and runny, almost like a thin pudding. The most concentrated egg flavor I've ever tasted.
I'm completely with you. Low and slow.
That's the way to get the eggiest flavor, for sure :)
Eating these as we speak. Probably the best scrambled eggs I've ever had.
Recien acabo de hacer esta receta y esta riquisimo! la manteca marca la diferencia
Def trying this. Thanks.
excellent tutorial
It had been a while since id cooked scrambled eggs. More or less followed this to a T.
Best scrambled eggs I've made 👍
About halfway through the short cooking process, sprinkle on a little parmagiano reggiano cheese. Unbelievable combination with the butter.
I cooker Scrambled Eggs for the first time last night before coming to watch this. I used butter and constantly stirred them quick-like until they were fine and creamy, then took them off the burner and mized in some Salt, Pepper, and Garlic Salt and stirred them some more. I garnished thrm with some Frank's RedHot Buffalo.
They were the best eggs I had ever eaten in my life.
Believe in the power of Real Butter, guys. Believe in the power.
It’s perfect I tried it and wow!!!!!
Producers at Epicurious must’ve really had some bad egg-speriences to call in Chef Proto for this nice little diddy 👍
wjうぃ
Scrambled egg perfection! Using this cooking method I like to add just a bit of cheddar cheese and a few drops of hot sauce at the end, then on the side, skillet potatoes, bacon or cured ham, and a slice of toast or a biscuit for a meal that'll last all, and I mean all, morning long.
just how i do my eggs! perfect!
Nailed it!
Now do a french omlette!
I have seen a few of his videos, this guy loves butter
Looks delicious
Finally! A person who cracks the eggs on a FLAT SURFACE! 🥚🥚🥚🍳👏🏾🤗💗
This is exactly how I cook my eggs. It's perfect
This is the best scrambled egg video on youtube
Love those plates
I love scrambled eggs ❤. These look like they would taste delicious!
28 years of marriage and my wife & I cook our scrambled eggs separately -- I do mine similar to yours (I will now adapt mine to yours as I've missed a point or two) and she obliterates any semblance of delicious farm raised eggs (we raise our own). There's no convincing her otherwise. 😁
How do you raise eggs, sir?
That is a shame. My wife, my son and I are totally into these type of eggs.
My sister, your wife's type and there is NO convincing her.
@@rickyanthonypick them up and put them over your head, now you have raised them.
Love always!
I love all the cooking ideas and seeing it executed so nicely.
But all that butter? 😅
In a world full of dissapointment, it was great to watch this, follow the instructions, and get The Best Scrambled Eggs I've Ever Made....
Just tried this it was nice
Frank and his love for butter.
Really wish epi would drop the Frank videos on Mondays...it just makes the whole week better❤
I like to add garlic powder, onion powder, pepper, and salt to the beaten eggs before cooking. Nothing too extreme, just enough of each to level up the flavor a bit. And definitely use butter in the pan. If I add any other seasonings after cooking, it's just a bit more pepper.
That said, I don't tend to scramble eggs as much as cook them over-medium these days.
I add a dime size bit of Sriracha for about 3 eggs. It's amazing
garlic smothers the egg flavor completely
@@uncle-pete Yeah, if you use too much if it. I just do a little bit; not enough to mask every other flavor.
@@CP-bw8ix Not a fan of flavor, then?
Thanks Chef
Never heard of putting butter on the eggs after they're cooked. Gotta try that in the morning, lol.
My method is very similar, but I like to use high heat and keep the eggs moving in the pan so that they don't brown. I reduce the heat as they get close to being done.
I put freshly cracked 4 color pepper on my eggs.
I have been making my eggs like that for decades, except mine are better because I do not add pepper. But thank you Chef Frank for showing me how you do it, and they do look delicious.
Frank's eggs are my eggs. I do all of that, except... I add a dab of sour cream and a dash of dill at the end instead of more butter. 👌
Ooo, that sounds yummy! 😋
Its crazy how many different ways there are to make scrambled eggs.
Dash of milk during whisking and add cheese at the end. Perfection.
So doing this! I don't like overcooked scrambled eggs. But I add a lot of pepper
I believe that that folding way ( curd like effect ) is the oriental way to do scrambled egg. Its how I started to do them
Definitely nice way to do them
i love Frank
Nice eggs ❤
This recipe is pretty similar to my dear friend Bill Granger's Angel's Breath scrambled eggs. Just add 1/3rd cup of cream for every 2 eggs used, a bit of salt and pepper, beat altogether then cook them the same way Frank cooked his. Rest In Love Bill.
I like the fact i don't have to keep my eggs in a fridge, as my country isn't stupid enough to literally wash off the protective layer that keeps them fresh!
Your country is probably stupid in a lot of other ways though.
Love those eggs
I eat eggs alot, thank you for the video.
Nooo waay!! I loove fluffy, puffy eggs!! I add milk or crème fraiche….you should try it😉
I like to make egg creps layered with cheese. Yum
What type of nonstick pan are you using or recommend.
best ever
put on my butter toast
This is exactly how I cook scrambled eggs. I never understood the fetish some chefs have for slowly cooking eggs over 5-10 minutes, until you get something that's almost like a custard. The myth is that high heat makes tough eggs. Bah! Cook at a moderately high heat, quickly, and the eggs never have a chance to get tough since they're only on heat for a minute or two. I like mine a little less wet than Frank does, so I would finish off-heat for another 20 seconds or so, letting the residual heat of the pan firm them up just a bit more.
Yummy 😊 😋
We do same but also lioke, at times, to add Xtra ingredient to enhnhance like shredded cheese, cottage cheese, cream, crushed bacon, ham, olives, etc. - to coplement we pick bagles, english muffins, etc.
if you want the best scrambled eggs, dont rush them like in the video. use a very low temp. when you fast cook them, you'll get watery scrambled eggs. take your time. mine take about 8 to 10 minutes to make on very low heat. for toppings, i add feta, or smoked salmon, or a nice herb crusted potato hash.
Scrambled soft is great & all...but I still love my fluffy, pillowy eggs... occasionally I spend a little more time and do french scrambled, which have the most luxurious texture & flavor...but sometimes my patience doesn't allow it.. 😂
We use some slight smoked paprika sprinkle to spice it up. Try it!
That intro!!!!! 😂
2 eggs plus 2 egg yolk. Very tasty.
Finally i can make something for my wife. Wish me luck
How did it go? 🍳👨🍳🙂
I love my eggs with Tabasco!
I'll take fluffy or crispy eggs made in bacon grease every day of the week, and twice on Sunday.
Some fancy restaurants add heavy cream to the eggs to give added richness
The bowl you mix in i always lay the cooked egg in to cook the remaining egg in bowl.
This looks like the same oxo pan I have. Not too expensive but better than most.
1:30: Chef Frank controls the salt🤣 (if you know, you know!)
2:03: big silky curds, please
Chef Frank is my hero, thats how much butter I’m trying to use. I think I secretly love butter, it’s okay cause chef Frank does too
My experience, the tricky part of eggs is the speed of cooking, and the carryover heat. When I master both of these, my eggs are excellent. I've always gone for fluffy scrambled eggs, because I didn't know there was anything different.
If you want the absolute creamiest, search for Jacques Pepin's scrambled eggs. Frank's version is much faster and simpler, though.
I use a fork to beat my eggs, but I stopped cooking with so much butter in my mid twenties. I’m not a “super healthy eater”, but I cut back on butter and salt.
I use EVOO instead of butter when cooking. With scrambled eggs/omelette I might mix a little milk or sour cream. It gives them flavor and gets them fluffy.
But, just eggs with some fresh pepper and a little salt taste great. The trick to any of this is to not overcook the eggs.
🐓🥚🍳
Thank You.
My eggs never look like that, not sure what I'm doing wrong. Maybe the oil I do into the pan before butter? I'm new to cast-iron and I read in the beginning it needs more oil. x)
Too much oil possibly. Probably overcooking them.
I have perfectly seasoned cast iron that need no oil but will not cook eggs in them. It leaves an awful taste.
So maybe it is your cast iron.