going to be posting long form videos EVERY WEEK starting today 😤 they're only gonna get better from here but make sure to show some love on the vid and let me know what you wanna see next ❤
Yeah, no kidding. Years ago I made his Chili con Carne from In Search of Perfection. Best thing I ever made, by a good margin. But it took 3 days to make, several shopping trips, some mailorders... I will never make it again. But I learned a lot from it.
@@loganliszt4769 I feel as though Michael was trying to maintain consistency between them by including only chives, eggs and dairy. Either that or he didn't have sherry vin handy. I only keep apple cider vin, red wine vin, white wine vin, and 6 varieties of balsamic around.
Thank you for posting this, have been making Gordon eggs for a while, am going to try incorporating some of the techniques of the other two and hopefully making an amalgamation of the best bits of each.
When I cooking say spaghetti. How or when do I use butter for this? Keeping in mind the ground beef has to be browned using vegetable oil as butter will burn using the same method
@@alanw2687 not sure if you are serious or not... just in case... say you make any authentic italian recipe: ragu bolognese. Cook every thing with olive oil and when your sauce is done, add 25g of butter and still before mixing with your pasta. 😜
Rule of thumb: don’t use salted butter ever unless it calls for it. You can always add your own salt but idk how many times I’ve made super salty food because I used lots of SALTED butter. But yes butter makes things better.
Just wanted to point out that ramsay's method is intended to save time. The bane marie simply gives you a longer grace period to scrape the curds before they get too thick/stiff. With perfect technique, it should yield the same results in a third of the cook time (obviously easier said than done).
Thanks - I just went through four comment threads with people blindly commenting on 'better texture this' and 'I prefer this method' that. They're all intended to have the exact same texture; some people just don't have the skill and attentiveness to do it Keller's or Gordon's way, so the bain marie makes the consistency easier to achieve.
If you take and combine your favorite techniques from each of them you would have the best eggs ever. Like the chives from Gordon, the straining of the eggs like Keller and the overall approach of Blumenthal.
It's crazy they're over glorifying three styles of custard and try to call it scrambled eggs I don't get it none of the three are scrambled eggs they're just glorified custards put on a piece of bread 🍞 because all of them are not scrambled eggs 🥚 there's no dairy in scrambled eggs either
@@thezodiacguru-fl3eqThat’s ridiculous. So only your dry plain eggs can be called scrambled eggs? Nope. I have never had scrambled eggs without milk, and I’ve never followed a chef’s recipe. Just because they don’t throw plain eggs into a pan, doesn’t mean they’re not scrambled eggs.
@@krma4352 I live paycheck to paycheck and I could make some of the best food you've ever tasted. It's not a matter of how much money one spends so much as it is how they use their ingredients and their knowledge and skill. For example, one of the most decadent desserts I've had is a vanilla panna cotta with candied orange zest and orange syrup. I made it myself out of cream, vanilla, gelatin packet(s) and some sugar and oranges. I also added some canning citric acid for tang. All inexpensive ingredients; a serving costs less than the same volume of store-bought ice cream.
No one ever mentions a technique I read about and have been using for years to get rich, luscious, creamy scrambled eggs, and that’s to add an extra yolk (per 1 or 2 whole eggs), preferably beaten and added just at the very end or if I’m lazy, I add it at the beginning. I can’t wait to try Heston Blumenthal’s adding an extra yolk, straining the eggs a la Thomas Keller before mixing in the dairy and seasonings, and serving it on beaches toast with brown butter and chives.
Heston’s way but with the Sherry Vinegar, may take longer but also requires the least attention so can get on with other things and perfect for big gatherings/portions sizes
I do the thomas keller. The egg consistency is amazing once strained. I don’t think I will do any other way now. So much easier to control the consistency as they cook. ❤ add cayenne pepper and some butter and they are fantastic.
I've combined the methods. Take the milk, butter and a touch of double cream (no salt added) from HB and cook it in a pan on a very low heat, alla TK. Add the touch of creme fresh, salt and chives at the end alla GR. Job done.
I prefer the home cook method to these fussy French approaches. Non stick pan, medium heat, 3 eggs well beaten in a bowl with salt, hot foaming butter in the pan, fold the egg back into the center once it sets, throw the eggs back into the bowl you beat them in when cooked to desired consistency, fresh cracked black pepper over the top, scallion greens or chives if you have em. Serve with hot sauce or ketchup, toast and/or potatoes.
I use to melt the butter on high heat in a pan and then turn the heat to low. While butter is melting I whisk the eggs with salt, black or white pepper AND the shives and a teaspoon of water for each egg. When butter dont "talk" anymore I put the eggs into the pan and stear together as in the video. Think this way gives a better taste, flavor and consistence than most restaurants. Offcourse served on toasted white bread (with no kind of sugar what so ever in the recipe) spreaded with butter, as that sweet taste from the sugar destoy the taste of allmost every dish with salt in it.
Thomas Keller had me on his side from the first moment Michael said "he strains his beaten eggs" - so do I, and there's a very good reason. eggs have one white stringy part each, and this part is called the chalazae. if you don't strain this out, depending on the dish, it will not mix into the rest of the beaten eggs, develop the texture of chewing gum during cooking, and be very unhappily & distinctly present in the end product. the worst offending example is a souffle or souffle pancake/souffle cheesecake that is made with eggs that are not strained. there will be a tough stringy cooked chalazae in every other bite that you can't stand to swallow. go to the dollar store, buy a fine mesh strainer, and strain your eggs. also, add a little heavy cream (skip the milk as it just dilutes the flavor, unless you're using the bain marie method then whole milk + cream are essential) to the eggs before you cook them, and cook them on low heat for a long time. add more cold butter or creme fraiche at the end. serving on sweet brioche is also a great idea, as it balances the savory egg flavor. I don't hate the concept of a brown butter at the end either, but I have to say that I really like the taste and sensibility of Thomas Keller - makes me want to hop on a flight to try his restaurant.
I've gotta try heston blumenthal's but honestly I'm not sure if super silky really appeals to me. I like the fact gordon ramsay's has a bit more texture, and not whisking before cooking must be intentional - feels like he was going for a different thing. So I think ramsay's vs the other is more about what you're going for, and the real competition is keller vs blumenthal if you want a super creamy smooth scramble
I agree. I don't want my scrambled eggs to be "creamy" or "almost like a custard." I prefer a little more substance. With that said, it is nice to see the variety of methods presented in this video. It allows us all to experiment with each of them and come up with our own recipe. First thing I'm going to try is Gordon's approach to cooking the eggs, topped with Blumenthal's brown butter and Keller's parsley. Bacon and toast on the side.
It's amazing how an echo chamber can be consistently incorrect. THe three styles of egg are all *supposed* to be custardy. The execution by this youtuber was poor, so only Heston's came out remotely as intended, which *is* a function of the technique and the lower heat conduction by the bain marie. Gordon always says you want the smallest egg curd size possible, and Keller's method is roughly the same.
@@christopherkarr1872 Idk about the other two but Gordon Ramsay doesn't appear to be going for "custardy". I've watched three of his scrambled egg videos and he never says that. Fluffy and creamy is how he describes his eggs.
@@epona9166 In fairness, Gordo's method gets you an extremely custardy egg with good texture and color (at least the MasterChef tutorial version). That said, in that tutorial he left them a bit too liquid-ey (likely on purpose, for dramatic effect). I think he doesn't like comparing it to custard because the eggs aren't meant to be sweet, and 'custardy' isn't a word. Honestly, the variations in doneness in his tutorials gives me pause. He's an excellent restaurateur, and perhaps a great *head chef*, but his consistency needs some work, as does his food science knowledge (as his grilled cheese recipe shows). Besides, the salt may denature the e proteins *if overcooked*, but the pepper will only release its flavor throughout the mix during the cooking process. His method is decidedly inferior.
From my experience the saucepan for Gordo makes a huge difference because you can quickly scrape all the egg off the bottom and sides without spilling shit all over the stove
Also I think because of the smaller surface area of the saucepan, as you scrape up the bottom layers to the top, it gives them time to cool off and not continue cooking as it does in a wider pan when they're all spread out and in contact with the pan.
Scrambled eggs are simple, the only points of care are no salt until its cooked, butter and to undercook them as they continue to cook with residual heat. How much you stir will determine the texture, If they are going to sit for any time before serving than finish with either cold hard butter or cream/crème fraiche to temper the mix (i.e reduce the heat) to lower the residual heat and slow/halt the cooking process. You don't need to bother about the on the heat/off the heat deal, just lower the flame (see marco's scrambled eggs, which ironically are closer to what gordon is trying to achieve) Heston's method of using a bain marie is great if you are doing larger amounts. The brown butter is just for taste, as are chives, parsley or sliced smoked salmon. Lower heat is better, but unless you are going for michelin stars, you can get 90% the same product by 'under cooking' them. (Again, how much you stir determines the texture, stir more often is you want a smoother, custardy egg, less if you prefer a bit more structure in them. Again, never add salt until the end, the salt breaks down the eggs, causing them to break, leaving dried eggs in a pool of liquid. As with most things in cooking, specific technique isn't nearly as important as understanding the product and process.
Thank you! I. Glad I read the comments as you’ve saved me the effort of explaining the cooking process a La Harold McGee. As you say, the extras are just for taste, the key is preventing overcooking and salting at th3 end. Sadly a few of my local cafes serve up what I can only describe as ‘chopped omelette’
When I want to spend a little time to give myself luxurious scrambled eggs, I also cook them using a double boiler. This makes them have a velvety texture that's amazing.
So, I'm pretty well hooked on eggs these days. Have been for a while now XD I've got a few tricks with scrambled eggs that I've come across. One is from a brunch I had at a local seafood restaurant, which was called a salmon scramble. I loved it so much that I essentially reverse-engineered it. I'll beat my eggs with some heavy cream and minced fresh dill, in prep, I'll get some cream cheese softened up (usually just by scraping it into dollops with a fork to warm a little while I do the rest), and I'll grab some cold smoked salmon, cut up fairly finely. Then, I'll melt some butter in a pan on fairly low heat, and add the eggs in, stirring constantly. When the eggs are starting to come together, I'll add most of the cream cheese, stirring until it is all set. Then, I'll take the eggs off of the heat entirely, add in the last of the cream cheese, mix that through, and then finally add in the salmon, when there's just enough heat left in the system to warm it without really cooking it. It comes out amazingly well, and I've taken to buying packs of cold smoked salmon, pre-dicing the whole thing, and then just keeping it in a jar in the fridge, along with a pack of fresh dill. I'll usually serve it on some lightly toasted shokupan with butter that I get from a local bakery. The other thing I've taken to doing with my eggs is beating them with the heavy cream, as before, but also adding in some toasted sesame seed oil, and some really nice soy sauce. I'll also slice up a green onion (usually an entire one's worth), separating the whites from the greens. I'll add the whites to the eggs, mixing them in to cook a little with the egg, and I'll garnish with the greens after it is off the heat. I'll even (often) use cream cheese in this preparation as well, much like the previous one. I came up with this one day when my wife made some homemade crab rangoons, and I wanted to round them out with some eggs to make more of a meal of it while staying true to the flavors already present in the meal. I've continued to make those kinds of eggs ever since. I've even been known to combine the two methods to pretty outstanding effect. I've really been enjoying preparing my eggs this way, and I've even been... kind of dissatisfied with the 'loaded' scrambled eggs that I used to make (with diced bacon, ground sausage, cheddar, and whatnot). But, at the end of the day, the one of these three that is probably closest to how I make my own eggs at home is Thomas Keller. I don't strain mine, but I do whisk them separately from the pan, and I cook them at a low temperature, stirring constantly. Even the cream cheese serves a lot of the same function as the creme fraiche (though, I should really get some of that and try it out).
2 cups heavy whipping cream plus 1TBSP buttermilk plus 12hrs on the counter equals creme fraiche. Another option - though not as silky - is greek yogurt; a bit more tangy and lower in fat. My favorite deviation from these recipes is to add in some grated or microplaned cheese (depending on their meltiness) near the end of cooking and before the addition of the cold dairy (creme fraiche, cream cheese or yogurt).
Apart from the browned butter additions Heston's method is just the classical way of doing it, Albert Roux said he would only do it that way and if you didn't have time, just boil an egg
I'm with Gordon on this one. Time is valuable. I'd rather have excellent scrambled eggs every day than mind blowing scrambled eggs once a month. That being said, I'll be trying out the Heston recipe as soon as I can book time for it.
I have done all three styles and they taste similar to me. What I read or noticed was also that the different styles; French vs British vs American. I like French and British styles. The French is quite runny which the bain marie is great for... but it takes so long I just cook it in a pan so I just do the ramsay style! I should try brioche bread though! :)
I actually use a combination of all three and just adjust based on mood. Variations on scrambled eggs and omelettes are nearly endless. Once you understand the basic concepts for each you should be experimenting based on what you have available.
Funny I’d prefer Ramsays sourdough & Kellers parsley 😂 I’m not huge on browned butter on my eggs tho tbh so I’m all for Kellers method overall just with sourdough
I prefer my scrambled eggs with a little more texture and bite. The creamy styles aren't really for me. I've tried Gordons; it was simply underwhelming. I mix everything in a separate bowl at the beginning, just eggs, a little water, and salt and pepper. One spoon of water per egg is enough, it gives them a little more time in the pan. Stir over the pan on medium heat the entire time, then pour it into a serving bowl. No need for creme fresh, but you can add a little on the top after serving.
Keller is the winner. The straining eggs it's also really useful when making french omelets. It's a trick a learned from the omurice video in Japan. The Blumenthal method reminds me of the modernist carbonara, where you are basically making a savory zabaione more than a scrumble egg
Carbonara should NEVER have a "scrumble" egg texture. It should be creamy and smooth with a residual moisture. (You don't put cream or milk in carbonara, either.)
Chef Jean-Pierre is worth a look too, although not a Michelin Star chef, his credentials and style are impressive. I use his scrambled egg recipe continuously, have tried others too.
it's all about heat and control. if you can replicate any of these you're doing really well. if in doubt lower the heat and take your time but if you master it you'll impress family and friends. gorgon alters his recipe from putting chives into the eggs to sprinkling them on top but. it can be argued that putting it in the eggs makes for a more even distribution but it's up to you. if anyone is looking for another trick shot with this try adding some gorgonzola or other blue cheese to taste. btw a heavy bottom pot is usually better for this stuff because it retains heat and continues to cook the eggs without direct heat goal being to keep the eggs at the temperature point of denaturing the protein structure and therefor cooking them. that point is between 60-70c stirring them vigorously while within this range makes them creamy as apposed to having larger chunks. remember to scrape the bottom well because that egg is cooked. it's important to recognize the point at where the eggs are fully cooked meaning all of the proteins have been denatured because if you continue the eggs will start to shrink and lose water and that's bad. if you're wondering about a good consistency point greek yogurt is a about right (in my opinion) but make it to your taste. yo, if you do decide to use a pan try a small one out first with a couple of eggs but get ready to keep taking it on and off the heat a bunch more. thinner bottom means faster heat loss. oh and new to newish non stick is the way to go, it will make life easier. in a nut shell if you have a lot of egg stuck to the bottom and you keep trying to scrape it off you'll get unevenly cooked eggs with hard chunks through it and there's less egg for you. shit i just wrote an essay.
Great video. I have only done the Ramsay recipe because of the single pan and easy cleanup. Also, the taste has me satisfied for the amount of time it takes. One addition that has helped take these into a new territory: a generous helping of shaved parm or pecorino romano. It adds a salty/umami component that makes the eggs more interesting. That said, I’ll give these other recipes a shot soon. Thanks for sharing!
Yes! A little bit of cheese of almost any type makes the eggs "Pop"! But not too much! I like to mix in a 'sprinkle' at the very end, right before serving. So just melted, but still separate.
Loved the video! Made all three myself and agree Heston's is both best and most complicated. However, didn't like Keller's so much. Gets a bit too smooth, prefer some variation in the texture - and the brioche is too sweet for me. So would go with Heston's once in a while, Gordon's for everyday meals.
The reason why they use a double boiler to cook the eggs because it holds it at a constant temperature the whole time. dont have to worry about the pan heating up. whatever temp the steam is at (100 C) is what the eventual heat of the pan will be assuming perfect heat transfer. If you want to take it up a notch, you can toast some milk powder in a pan, and then mix it into your scrambled eggs. the toasted milk powder is the milk solids you get when browning butter.
???, a double boilers only holds to 100C at sea level. Better to state it holds temperature of boiling water at a given altitude. Second the double boiler acts as a pressure cookers so it is slightly above the boiling point temperature. How far above depends on how well sealed the double boiler is to reach its final temperature. Water a boiling is not the same temperature as the steam molecule is more energetic than the liquid. By enlarge your most important factors to determine the temperature are the altitude and the seal between the the vessels.
@@terrygerhart1485 Mate, water cannot get to a temperature above its boiling point. If it did not have nucleation you would not have steam in the first place. If you are using it like a pressure vessel you are just asking for trouble.
I am not a fan of Gordon Ramsay’s eggs but I love the slow cooked eggs by Marco Pierre White. The creamy texture of these eggs make me want to get up in the morning. I will certainly try the recipes of Keller and Blumenthal. Great video.
I'd be trying Blumenthal's recipe but strain the eggs first. I've also heard he's used vinegar with some egg recipes, something I've experimented with from time to time. You don't need much and it can have a transformative effect on the flavour.
I couldn't agree more about the vinegar, Like i dont need vinegar to make poached eggs but i add it anyway because i love the flavour, too much definitely tightens the egg too much so i have added a splash at the end before.
I like the idea of adding vinegar ever so slightly to the eggs! The flavor combo of a bit of acidity combined with egg in Asian dishes sometimes overlaps and it's always pleasing.
The third egg recipe was made by my grandma since I was a little boy and she still makes them today (she`s 83 years old). Imagine the skill and knowledge she knows about cooking everything you can imagine, and she did this before those chefs were even born!
As a single parent I do not foresee Heston's being time favourite for me. Everyone has their own home life so that can differ between people. Thomas Keller's recipe looks delicious to be fair, however (I am a home cook, not a professional) I thought seasoning with salt on raw egg's breaks down the protein structure before you cook it? Gordon's is simply basic and everyone could do it easily. Personally I would try Thomas Keller's, it's time friendly, looks good and will have to try it out! I have made Gordon's and it is pretty solid to be fair.
Let me give you another recipe that might be good for a time constrained parent with minions to feed. If you look at the Chinese Cooking demystified channel you will see their Hong Kong eggs, that recipe is awesome and flavourful and not too tricky. However, I use a much simpler variant that still tastes similar to what you find in Hong Kong. Break between 3 and 5 eggs (depending on ultimate serving size) into a bowl. Shave, grate or cut some fully salted butter (preferably cultured if you have) into the bowl, about third of a teaspoons worth per egg. Whip well with fork/whisk and let rest a few mins, bring a pan (non stick, steel, iron whatever you prefer. Clean though; no previous cooking residue ) up to medium high heat. Whip the eggs again (try and get some foam), put a small amount of oil (or strained bacon fat) in pan. Poor in the eggs. Wait around 15 seconds and start doing the long folding draws through the pan like on the Chinese Cooking demystified, do them again and flip etc more frequently after that. Wait until almost all cooked but not all cooked (should be much less than a minute in total) and then tip them back in the same bowl. The tiny amount of raw egg in the bottom of the bowl will get heated enough from the cooked eggs and after a minute of resting you should filp them in the bowl and they will be glossy. All up this can be done in 5-10 minutes, or you can prep the eggs early and then just cook fast when needed. The salted butter seasons the eggs so only need a bit of cracked pepper over the top if you prefer. My kids absolutely love Dad's Hong Kong eggs by themselves or stacked into egg, egg and ham, or egg and bacon sandwhiches.
Very interesting! I've inadvertently stumbled on a combo of those 3👨🍳 recipes with a twist. Shallot🧈 lightly sautéed, 🥚🥚🧂pep🍼 wiped add to shallots on lowest possible heat, at the last moment grated🧀 & chives. Plant it on top of rye toast 😋
Ive only ever had Ramsay's version (made myself). Didnt know the other two, prior to this video. Judging from ingredients used, I could tell the others would be tastier. However, seeing Blumenthal's method of cooking already had me convinced he won, over the others. I can only imagine the texture, until I try it myself. But, the brown butter?! Thats a wrap, fam. The idea of it already blew my mind. Cant wait to try this for myself! Outside of taste, its basically choosing what youd make as an everyday dish, vs a dish you want to impress your loved ones with on rare occasions.
Thomas Keller is famous for straining things. I'm a culinarian, I heard a long time ago that he strains his stocks multiple times, I've heard 5 times, 9 times, even more. Different numbers. Most interesting, he doesn't allow his cooks to use a ladle to push the liquid through, or even tap the strainers (chinois) which is pretty common. He only allows swirling to bring the liquid through.
To be fair, all of these methods can produce pretty identical eggs that you probably wouldn't recognise in blind tasting (assuming you used the same amounts of additional ingredients). I personally don't like creme fraiche in scrambled eggs, in my opinion it makes them way too sour and it overpowers their taste. Just eggs, salt, fair amount of high quality butter and going relatively slow will do the magic.
The Roux Brothers use the bain marie method as well. Also, according to J. Kenji López-Alt, Daniel Bouloud uses cold butter, which he learned as a young chef in Lyon.
Gordon's method is by far the best for a production kitchen. Heston's is the best for reliable creamy texture. Keller's is somewhere in the middle. Sourdough is the best choice of bread; it complements the richness of the eggs. Truth be told, the texture should have been much more consistent on the eggs, despite the cooking differences. This is a matter of the cook's skill and attentiveness, which determines the curd size and finishing point.
@charlied904 Totally agree. Brioche is a beautiful bread which can have nutty and rich flavors, but is easily overpowered by oily or rich components, such as eggs made of 25-50% butter and cheese.
This reminds me, I need to try again to make a french omelette! I haven't gotten it set enough that it doesn't crack. I've made the Ramsey eggs before as well, super tasty! perhaps I'll try the Keller eggs next! (im not patient enough for the Blumenthal eggs lol)
I had one for my dinner….. I’ve had a flu like illness and wanted something light. Just keep it moving, stirring, and tilt the pan, flip and fold. No browning on the exterior, just set but creamy interior. The best video I’ve found on cooking a proper French omlet is by the legendary Jacques Pépin, on RUclips.
@@tornagawn That's a great instructional; for more insight, there's also the newer video featuring Jacques on Alex French Guy Cooking's youtube channel.
You're right about the taste, but Burford Brown eggs are NEVER fresh as sold in any shop (we're Waitrose customers, for our particular convenience). BBs have great yolks, but the whites are too liquid. This doesn't matter too much with scramble or omelette mixes, but for poached and fried eggs, they are distinctly lacking in tightness. Irritatingly, strangely, we find the best eggs are those sold by our local Lidl stores (Hampshire, England). And they are half the price of BBs in Waitrose. Tesco eggs are uniformly awful.
I'm going to have to try these, I like the french versions better normally. The low heat and constant stirring is a game changer compared to all of the eggs I've had growing up in America, no offense to my home country but they can't cook eggs once you've had eggs from somewhere that is good. I only eat eggs at home now following the french methods and adding a teaspoon of boursin almost at end.
Thomas Keller wins with me no matter what because going back to childhood I have never wanted to see little (or big) clumps of white in my finished scrambled eggs. So, I love the idea of straining the eggs (instead of whisking them like crazy!). I also drizzle a bit of brown butter on my eggs once in a while!
Slightly oiled stainless steel pan on high (Induction cooktop) drop the salted butter into the hot pan and immediately reduce the heat to 5. The butter will brown but not burn in a few minutes. When the butter looks ready whisk your eggs like crazy and drop them into the pan still on 5, where they will cook fairly quickly to your desired doneness. No cream or extra butter but these are great scrambled eggs.
I also feel that Gordon's recipe is for the masses, I'm sure he would do it very differently if he was making it in restaurant, those 3 chefs though, so hard to compare they're all so fantastic
You ought to try Mandy Lee's 15-Second Scrambled Eggs - excluding the very short prep time, these scrambled eggs really do take only 15 seconds. Anyone can make them without having to attend culinary school. And they beat all three of your chefs' scrambled eggs for creaminess and simplicity by literally hundreds of seconds! She serves them with the most amazing Mushroom Cream, and toast for dipping into, not being spread upon. The recipe is on RUclips as well as all over the internet. Mandy Lee is the author of The Art of Escapism Cooking. She doesn't suck all the air out of the room like Gordon Ramsey or fuss with prepping a myriad of ingredients to end up with a minuscule amount of food on the plate like Thomas Keller. And even Heston Blumenthal could learn a thing or two from her. Her fusion recipes are unlike any you've ever seen, and their uniqueness is a breath of fresh air.
I think I prefer Ramsey eggs for taste, but cooking wise I prefer Keller eggs. The lower heat, and the 'baby sitting' is my preferred style of cooking. Which is why I love making porridge and risotto as well. and certain mac and cheese recipes. Foods where you let alone for some time aren't my thing.
All looks good I think the 3rd looks best if you have the time. Could you do a video on best way to cook Chips as in fish & chips not French fries or potato chips
And here is the winner scrambled eggs.... 5 eggs (crack 4 and 1 white into a bowl) keep a yolk back add a sprinkle of salt and a dash of cream into the mixture and whisk (let the mixture sit for a minute before straining) 1 knob of butter into the pan from cold, put it on the lowest firing setting possible and wait for it to start melting before the butter melts and you've still got a bit of solid butter in there, add 1 more knob of butter and your eggs instantly after again keep it on the lowest setting and continuously stir, bringing the egg off the bottom and sides of the pan when the eggs are 75% complete, turn off the heat immediately and add the remaining yolk and stir fast (the yolk will cook in the heat of the eggs and also bring the temp down so the eggs don't cook too quickly in it's residual heat) at this point you should of stuck your brown butter on as you turned off your 75% cooked eggs so it's ready the time you have finished putting your eggs on the plate or toast top your eggs with the brown butter and finish with cress! not chives or chervil, you want cress! Doing this recipe is quick, easy and results are phenomenal ;) you're welcome....... oh and the Gordan Ramsay recipe was a DIY at home one, in the professional world he would do them as Thomas Keller does his with the only difference being salting at the end and not before to produce a fluffier egg as when it thins out you lose the natural fluffiness.
To stop the eggs from over-cooking, only add about 85% of the egg mixture to the skillet and when the eggs are done to your liking, fold in the remaining 15% of the egg mixture with salt and pepper. Not everyone has creme fraiche in their fridge.
Now do the ''Polish Grandma'' Scrambled Eggs 1. First you cook some onions & sasuage on pan with butter (but do not brown the onions, just make them that they are not spicy anymore and they are soft) 2. Then add the Eggs. (most of the times, whisk them in a bowl and instantly add pepper & salt - i personally like to add garlic powder as well - then pour them to the pan and scramble them with onions and sasuage.)
I agree with the assessment on Heston. I had a period of time in which I was making it quite frequently, but I eventually stopped because it was just taking too long. Now I make scrambled eggs more like Marco Pierre White - very low and slow, and I actually don't use milk.
It's gonna sound weird I know but next time you make scrambled eggs try some cottage cheese in them. My grandma made em like that for as kids. Delicious, cook off a little of the liquid in the cottage cheese 1st and then add your eggs. Hope ya try it
MPW - now there's a chef. Heston Blumenthal is an incredible food experimenter and Keller is so accomplished I can't even imagine. Gordon? He's pretty okay, I guess.
I'm Scottish and I use my grannies recipe. Crack your eggs into a bowl and add as much milk as you want season with Salt/pepper to taste knob of butter into a pot (not a pan) and pour in the mixture medium heat and keep stirring. I add cheese whichever one takes my fancy and keep going till all the water has evaporated. Toast your bread again it's up to you. BTW I hate soggy eggs.
I just use eggs and cream salt and pepper and wisk and Cook in browned butter, as I do the browned butter, I do a few flakes of red pepper too cause it takes the harshness away and brings their flavor out. I also get onions and poblano peppers and cut in dice and put on cookie pan to freeze then out in a baggie. Sometimes make an omelette with them.
Instead of glass, which is a very poor heat conductor, consider using an aluminium bowl, and your scrambled eggs will be ready in half the time. Grating Parmigiano Reggiano with truffle shavings (or just truffle oil) will elevate the dish to other heights. Anyway, Heston's mix can also be cooked directly in the pan and you get, very nearly, the same result as bain-marie. Enjoy.
Did you see Michael's final results? Clearly he can't be trusted to constantly stir and manage his heat. The bain marie (including glass) helps to slow heat conduction with the intention of getting a smaller egg curd; if Michael had been attentive, the texture of all three egg dishes would be roughly the same.
Funny I’ve always made Blumenthal’s eggs using a frying pan on low put on whatever toast or wrap is handy with an added sprinkle of salt and sprinkle of cheese if needed 😂
going to be posting long form videos EVERY WEEK starting today 😤 they're only gonna get better from here but make sure to show some love on the vid and let me know what you wanna see next ❤
I lovere the restaurant
nice
That's great.
brown butter is nothing but tup or ghee lol. Indians have been doing this for ages
French toast bro! First time viewer just described! I pray you have much success! Happy Thanksgiving
Blumenthal's recipes are always a fuss but they taste really really good. His fries recipe is very good but involves quite a few phases.
Yeah, no kidding. Years ago I made his Chili con Carne from In Search of Perfection. Best thing I ever made, by a good margin. But it took 3 days to make, several shopping trips, some mailorders... I will never make it again. But I learned a lot from it.
Triple cooked fries are the gold standard
HIs triple fried chips are simply incomparable
@@loganliszt4769 I feel as though Michael was trying to maintain consistency between them by including only chives, eggs and dairy. Either that or he didn't have sherry vin handy. I only keep apple cider vin, red wine vin, white wine vin, and 6 varieties of balsamic around.
Blumenthal's fish and chips - the family thought the vodka strange (they expected beer) until they ate it all up.
I had breakfast at my local IHOP last Sunday. I watched the chef in the kitchen contemplating which one of these recipes to use.
😂😂😂
I'm going to request Heston Blumenthal's next time I notice the chef at IHOP trying to decide.
😂😂😂
They don't contemplate they just do eggs, salt and pepper.
The three versions that come out of their kitchen are underdone, correct and overdone.
💀
Thank you for posting this, have been making Gordon eggs for a while, am going to try incorporating some of the techniques of the other two and hopefully making an amalgamation of the best bits of each.
Rule of thumb: more butter makes things taste better.
You are welcome
When I cooking say spaghetti. How or when do I use butter for this? Keeping in mind the ground beef has to be browned using vegetable oil as butter will burn using the same method
@@alanw2687 not sure if you are serious or not... just in case... say you make any authentic italian recipe: ragu bolognese. Cook every thing with olive oil and when your sauce is done, add 25g of butter and still before mixing with your pasta. 😜
Rule of thumb: don’t use salted butter ever unless it calls for it. You can always add your own salt but idk how many times I’ve made super salty food because I used lots of SALTED butter. But yes butter makes things better.
When I worked in fine dining, it was shocking how much butter we used during service.
gordon: a knob of butter
keller: i like straining
heston: yum buter
Just wanted to point out that ramsay's method is intended to save time. The bane marie simply gives you a longer grace period to scrape the curds before they get too thick/stiff. With perfect technique, it should yield the same results in a third of the cook time (obviously easier said than done).
Thanks - I just went through four comment threads with people blindly commenting on 'better texture this' and 'I prefer this method' that. They're all intended to have the exact same texture; some people just don't have the skill and attentiveness to do it Keller's or Gordon's way, so the bain marie makes the consistency easier to achieve.
These longer videos are fantastic! Would love to see more!
comin right up 😤
@Michael Ligier LETS GOOO!!!
Same here! @ligier more long-form please!
If you take and combine your favorite techniques from each of them you would have the best eggs ever. Like the chives from Gordon, the straining of the eggs like Keller and the overall approach of Blumenthal.
I just tried this instead of chives I used brown butter but it was amazing, incredibly creamy and very rich with flavour
GENIUS
It's crazy they're over glorifying three styles of custard and try to call it scrambled eggs I don't get it none of the three are scrambled eggs they're just glorified custards put on a piece of bread 🍞 because all of them are not scrambled eggs 🥚 there's no dairy in scrambled eggs either
L@@thezodiacguru-fl3eq
@@thezodiacguru-fl3eqThat’s ridiculous. So only your dry plain eggs can be called scrambled eggs? Nope. I have never had scrambled eggs without milk, and I’ve never followed a chef’s recipe. Just because they don’t throw plain eggs into a pan, doesn’t mean they’re not scrambled eggs.
Heston Blumental uses the classic French technique to make scrambled eggs, namely using a Bain-marie method of not cooking the eggs on direct heat.
You missed the sherry vinegar in Heston's version - it truly elevates the dish to new heights.
That's disappointing.
@@loganliszt4769y’all some weird folk. got too much money
@@krma4352sherry vinegar eggs and butter are not expensive
@@krma4352 I live paycheck to paycheck and I could make some of the best food you've ever tasted. It's not a matter of how much money one spends so much as it is how they use their ingredients and their knowledge and skill. For example, one of the most decadent desserts I've had is a vanilla panna cotta with candied orange zest and orange syrup. I made it myself out of cream, vanilla, gelatin packet(s) and some sugar and oranges. I also added some canning citric acid for tang. All inexpensive ingredients; a serving costs less than the same volume of store-bought ice cream.
And Gordon didn't use that pan but a pot
Thought I was crazy for straining the eggs, so glad Keller does it too. It really makes a difference, and I love making it
No one ever mentions a technique I read about and have been using for years to get rich, luscious, creamy scrambled eggs, and that’s to add an extra yolk (per 1 or 2 whole eggs), preferably beaten and added just at the very end or if I’m lazy, I add it at the beginning. I can’t wait to try Heston Blumenthal’s adding an extra yolk, straining the eggs a la Thomas Keller before mixing in the dairy and seasonings, and serving it on beaches toast with brown butter and chives.
Do the eggs run risk of being raw?
i’ve done all 3 before too. Heston is the one i make most freq but i do gordon’s with smoked salmon when im in a rush
Heston’s way but with the Sherry Vinegar, may take longer but also requires the least attention so can get on with other things and perfect for big gatherings/portions sizes
Really enjoy the long format videos, hope to see more!
you’re gonna be getting a new one every week now 😤
@@ligier :pog:
I do the thomas keller. The egg consistency is amazing once strained. I don’t think I will do any other way now. So much easier to control the consistency as they cook. ❤ add cayenne pepper and some butter and they are fantastic.
I've combined the methods. Take the milk, butter and a touch of double cream (no salt added) from HB and cook it in a pan on a very low heat, alla TK. Add the touch of creme fresh, salt and chives at the end alla GR. Job done.
I prefer the home cook method to these fussy French approaches. Non stick pan, medium heat, 3 eggs well beaten in a bowl with salt, hot foaming butter in the pan, fold the egg back into the center once it sets, throw the eggs back into the bowl you beat them in when cooked to desired consistency, fresh cracked black pepper over the top, scallion greens or chives if you have em. Serve with hot sauce or ketchup, toast and/or potatoes.
The chives adds so much flavor to the eggs, that's why I like Gordon's the most
I so agree with you!!
@@joyalord3811 .. But can he make a Cheese Toasted Sandwich. !!!
I use to melt the butter on high heat in a pan and then turn the heat to low. While butter is melting I whisk the eggs with salt, black or white pepper AND the shives and a teaspoon of water for each egg.
When butter dont "talk" anymore I put the eggs into the pan and stear together as in the video.
Think this way gives a better taste, flavor and consistence than most restaurants.
Offcourse served on toasted white bread (with no kind of sugar what so ever in the recipe) spreaded with butter, as that sweet taste from the sugar destoy the taste of allmost every dish with salt in it.
Gordon advises using a saucepan rather than a frying pan so not 100% accurate
Why. I work in many diners, that's how we do it
@@raymondlin8728because thats the ramsay recipe. not your truck stop eggs.
@@rat_king2801😂😂
@@rat_king2801bro is mad over eggs
Gordon doesn’t run a Diner😂
Thomas Keller had me on his side from the first moment Michael said "he strains his beaten eggs" - so do I, and there's a very good reason. eggs have one white stringy part each, and this part is called the chalazae. if you don't strain this out, depending on the dish, it will not mix into the rest of the beaten eggs, develop the texture of chewing gum during cooking, and be very unhappily & distinctly present in the end product. the worst offending example is a souffle or souffle pancake/souffle cheesecake that is made with eggs that are not strained. there will be a tough stringy cooked chalazae in every other bite that you can't stand to swallow.
go to the dollar store, buy a fine mesh strainer, and strain your eggs. also, add a little heavy cream (skip the milk as it just dilutes the flavor, unless you're using the bain marie method then whole milk + cream are essential) to the eggs before you cook them, and cook them on low heat for a long time. add more cold butter or creme fraiche at the end. serving on sweet brioche is also a great idea, as it balances the savory egg flavor. I don't hate the concept of a brown butter at the end either, but I have to say that I really like the taste and sensibility of Thomas Keller - makes me want to hop on a flight to try his restaurant.
I've gotta try heston blumenthal's but honestly I'm not sure if super silky really appeals to me. I like the fact gordon ramsay's has a bit more texture, and not whisking before cooking must be intentional - feels like he was going for a different thing.
So I think ramsay's vs the other is more about what you're going for, and the real competition is keller vs blumenthal if you want a super creamy smooth scramble
I agree. I don't want my scrambled eggs to be "creamy" or "almost like a custard." I prefer a little more substance. With that said, it is nice to see the variety of methods presented in this video. It allows us all to experiment with each of them and come up with our own recipe. First thing I'm going to try is Gordon's approach to cooking the eggs, topped with Blumenthal's brown butter and Keller's parsley. Bacon and toast on the side.
I agree too.
It's amazing how an echo chamber can be consistently incorrect. THe three styles of egg are all *supposed* to be custardy. The execution by this youtuber was poor, so only Heston's came out remotely as intended, which *is* a function of the technique and the lower heat conduction by the bain marie. Gordon always says you want the smallest egg curd size possible, and Keller's method is roughly the same.
@@christopherkarr1872 Idk about the other two but Gordon Ramsay doesn't appear to be going for "custardy". I've watched three of his scrambled egg videos and he never says that. Fluffy and creamy is how he describes his eggs.
@@epona9166 In fairness, Gordo's method gets you an extremely custardy egg with good texture and color (at least the MasterChef tutorial version). That said, in that tutorial he left them a bit too liquid-ey (likely on purpose, for dramatic effect). I think he doesn't like comparing it to custard because the eggs aren't meant to be sweet, and 'custardy' isn't a word. Honestly, the variations in doneness in his tutorials gives me pause. He's an excellent restaurateur, and perhaps a great *head chef*, but his consistency needs some work, as does his food science knowledge (as his grilled cheese recipe shows). Besides, the salt may denature the e proteins *if overcooked*, but the pepper will only release its flavor throughout the mix during the cooking process. His method is decidedly inferior.
From my experience the saucepan for Gordo makes a huge difference because you can quickly scrape all the egg off the bottom and sides without spilling shit all over the stove
I made them today. They were delicious but yeah… I spilled a bit over the stove.
Also I think because of the smaller surface area of the saucepan, as you scrape up the bottom layers to the top, it gives them time to cool off and not continue cooking as it does in a wider pan when they're all spread out and in contact with the pan.
It makes the eggs thicker (top to bottom) due to the smaller surface area hence making them cook slower as well
Thanks for doing the investigative work. Imma try all three. Hehe
Scrambled eggs are simple, the only points of care are no salt until its cooked, butter and to undercook them as they continue to cook with residual heat. How much you stir will determine the texture, If they are going to sit for any time before serving than finish with either cold hard butter or cream/crème fraiche to temper the mix (i.e reduce the heat) to lower the residual heat and slow/halt the cooking process. You don't need to bother about the on the heat/off the heat deal, just lower the flame (see marco's scrambled eggs, which ironically are closer to what gordon is trying to achieve)
Heston's method of using a bain marie is great if you are doing larger amounts. The brown butter is just for taste, as are chives, parsley or sliced smoked salmon.
Lower heat is better, but unless you are going for michelin stars, you can get 90% the same product by 'under cooking' them. (Again, how much you stir determines the texture, stir more often is you want a smoother, custardy egg, less if you prefer a bit more structure in them. Again, never add salt until the end, the salt breaks down the eggs, causing them to break, leaving dried eggs in a pool of liquid.
As with most things in cooking, specific technique isn't nearly as important as understanding the product and process.
Thank you! I. Glad I read the comments as you’ve saved me the effort of explaining the cooking process a La Harold McGee.
As you say, the extras are just for taste, the key is preventing overcooking and salting at th3 end.
Sadly a few of my local cafes serve up what I can only describe as ‘chopped omelette’
Excellent post .
When I want to spend a little time to give myself luxurious scrambled eggs, I also cook them using a double boiler. This makes them have a velvety texture that's amazing.
So, I'm pretty well hooked on eggs these days. Have been for a while now XD I've got a few tricks with scrambled eggs that I've come across. One is from a brunch I had at a local seafood restaurant, which was called a salmon scramble. I loved it so much that I essentially reverse-engineered it. I'll beat my eggs with some heavy cream and minced fresh dill, in prep, I'll get some cream cheese softened up (usually just by scraping it into dollops with a fork to warm a little while I do the rest), and I'll grab some cold smoked salmon, cut up fairly finely. Then, I'll melt some butter in a pan on fairly low heat, and add the eggs in, stirring constantly. When the eggs are starting to come together, I'll add most of the cream cheese, stirring until it is all set. Then, I'll take the eggs off of the heat entirely, add in the last of the cream cheese, mix that through, and then finally add in the salmon, when there's just enough heat left in the system to warm it without really cooking it. It comes out amazingly well, and I've taken to buying packs of cold smoked salmon, pre-dicing the whole thing, and then just keeping it in a jar in the fridge, along with a pack of fresh dill. I'll usually serve it on some lightly toasted shokupan with butter that I get from a local bakery.
The other thing I've taken to doing with my eggs is beating them with the heavy cream, as before, but also adding in some toasted sesame seed oil, and some really nice soy sauce. I'll also slice up a green onion (usually an entire one's worth), separating the whites from the greens. I'll add the whites to the eggs, mixing them in to cook a little with the egg, and I'll garnish with the greens after it is off the heat. I'll even (often) use cream cheese in this preparation as well, much like the previous one. I came up with this one day when my wife made some homemade crab rangoons, and I wanted to round them out with some eggs to make more of a meal of it while staying true to the flavors already present in the meal. I've continued to make those kinds of eggs ever since.
I've even been known to combine the two methods to pretty outstanding effect. I've really been enjoying preparing my eggs this way, and I've even been... kind of dissatisfied with the 'loaded' scrambled eggs that I used to make (with diced bacon, ground sausage, cheddar, and whatnot).
But, at the end of the day, the one of these three that is probably closest to how I make my own eggs at home is Thomas Keller. I don't strain mine, but I do whisk them separately from the pan, and I cook them at a low temperature, stirring constantly. Even the cream cheese serves a lot of the same function as the creme fraiche (though, I should really get some of that and try it out).
Just going to comment to save this
2 cups heavy whipping cream plus 1TBSP buttermilk plus 12hrs on the counter equals creme fraiche. Another option - though not as silky - is greek yogurt; a bit more tangy and lower in fat. My favorite deviation from these recipes is to add in some grated or microplaned cheese (depending on their meltiness) near the end of cooking and before the addition of the cold dairy (creme fraiche, cream cheese or yogurt).
Apart from the browned butter additions Heston's method is just the classical way of doing it, Albert Roux said he would only do it that way and if you didn't have time, just boil an egg
ITS FELT LIKE YEARS SINCE THE LAST LONG VIDEO FINALLY
Great vid tho man might make them eggs for me tomorrow morning ngl
I'm with Gordon on this one. Time is valuable. I'd rather have excellent scrambled eggs every day than mind blowing scrambled eggs once a month. That being said, I'll be trying out the Heston recipe as soon as I can book time for it.
I have done all three styles and they taste similar to me. What I read or noticed was also that the different styles; French vs British vs American. I like French and British styles. The French is quite runny which the bain marie is great for... but it takes so long I just cook it in a pan so I just do the ramsay style! I should try brioche bread though! :)
I actually use a combination of all three and just adjust based on mood. Variations on scrambled eggs and omelettes are nearly endless. Once you understand the basic concepts for each you should be experimenting based on what you have available.
Exceptional video! love your high quality content.
Chives from Gordon's, brioche and flaky salt from Thomas', brown butter from Heston's. There, fixed it.
Funny I’d prefer Ramsays sourdough & Kellers parsley 😂 I’m not huge on browned butter on my eggs tho tbh so I’m all for Kellers method overall just with sourdough
I prefer my scrambled eggs with a little more texture and bite. The creamy styles aren't really for me. I've tried Gordons; it was simply underwhelming. I mix everything in a separate bowl at the beginning, just eggs, a little water, and salt and pepper. One spoon of water per egg is enough, it gives them a little more time in the pan. Stir over the pan on medium heat the entire time, then pour it into a serving bowl. No need for creme fresh, but you can add a little on the top after serving.
Gordon’s scrambled eggs have changed my life!!! I’ll take the 10 minutes to make a dish!! 👍👍👍
.. But can he make a Cheese Toasted Sandwich. !!!
Keller is the winner. The straining eggs it's also really useful when making french omelets. It's a trick a learned from the omurice video in Japan. The Blumenthal method reminds me of the modernist carbonara, where you are basically making a savory zabaione more than a scrumble egg
Carbonara should NEVER have a "scrumble" egg texture. It should be creamy and smooth with a residual moisture. (You don't put cream or milk in carbonara, either.)
modernist carbonara or 100% fullproof safe carbonara ;) ??
Blumenthal's eggs are superior, but not as practical to make regularly at home. Made it once and loved it, but probably won't do it again.
Chef Jean-Pierre is worth a look too, although not a Michelin Star chef, his credentials and style are impressive. I use his scrambled egg recipe continuously, have tried others too.
as chef Jean Pierre says ... don't forget to butter the toast ;)
He's hands down my favorite chef, because he's not just a chef, he's a great teacher and entertainer.
Love this especially when u said “oof” with pleasure when eating the eggs cos it sounded like “ouef” 😂
it's all about heat and control. if you can replicate any of these you're doing really well. if in doubt lower the heat and take your time but if you master it you'll impress family and friends.
gorgon alters his recipe from putting chives into the eggs to sprinkling them on top but. it can be argued that putting it in the eggs makes for a more even distribution but it's up to you.
if anyone is looking for another trick shot with this try adding some gorgonzola or other blue cheese to taste.
btw a heavy bottom pot is usually better for this stuff because it retains heat and continues to cook the eggs without direct heat goal being to keep the eggs at the temperature point of denaturing the protein structure and therefor cooking them. that point is between 60-70c stirring them vigorously while within this range makes them creamy as apposed to having larger chunks. remember to scrape the bottom well because that egg is cooked. it's important to recognize the point at where the eggs are fully cooked meaning all of the proteins have been denatured because if you continue the eggs will start to shrink and lose water and that's bad. if you're wondering about a good consistency point greek yogurt is a about right (in my opinion) but make it to your taste.
yo, if you do decide to use a pan try a small one out first with a couple of eggs but get ready to keep taking it on and off the heat a bunch more. thinner bottom means faster heat loss. oh and new to newish non stick is the way to go, it will make life easier. in a nut shell if you have a lot of egg stuck to the bottom and you keep trying to scrape it off you'll get unevenly cooked eggs with hard chunks through it and there's less egg for you.
shit i just wrote an essay.
You should definitely try making Cantonese style scrambled eggs
Do they add dog to the mixture 😜
@@BlowinFree Unfortunately no, but they do add Asian-level perfectionism! 😄
Canto egg style is the best
Great video. I have only done the Ramsay recipe because of the single pan and easy cleanup. Also, the taste has me satisfied for the amount of time it takes. One addition that has helped take these into a new territory: a generous helping of shaved parm or pecorino romano. It adds a salty/umami component that makes the eggs more interesting.
That said, I’ll give these other recipes a shot soon. Thanks for sharing!
Wow, I'm going to have to try the parm next time!
Yes! A little bit of cheese of almost any type makes the eggs "Pop"!
But not too much!
I like to mix in a 'sprinkle' at the very end, right before serving. So just melted, but still separate.
Blumenthal’s recipes always take the longest to make, but they’re more than worth it when you try them
Loved the video! Made all three myself and agree Heston's is both best and most complicated. However, didn't like Keller's so much. Gets a bit too smooth, prefer some variation in the texture - and the brioche is too sweet for me.
So would go with Heston's once in a while, Gordon's for everyday meals.
Heston uses the classic French method of using a Bain-marie making scrambled eggs. I use that method and add grated truffles. Once in while!
The reason why they use a double boiler to cook the eggs because it holds it at a constant temperature the whole time. dont have to worry about the pan heating up. whatever temp the steam is at (100 C) is what the eventual heat of the pan will be assuming perfect heat transfer. If you want to take it up a notch, you can toast some milk powder in a pan, and then mix it into your scrambled eggs. the toasted milk powder is the milk solids you get when browning butter.
???, a double boilers only holds to 100C at sea level. Better to state it holds temperature of boiling water at a given altitude. Second the double boiler acts as a pressure cookers so it is slightly above the boiling point temperature. How far above depends on how well sealed the double boiler is to reach its final temperature. Water a boiling is not the same temperature as the steam molecule is more energetic than the liquid. By enlarge your most important factors to determine the temperature are the altitude and the seal between the the vessels.
@@terrygerhart1485 Mate, water cannot get to a temperature above its boiling point. If it did not have nucleation you would not have steam in the first place. If you are using it like a pressure vessel you are just asking for trouble.
what can i substitute for creme fraiche?
Heston also added sherry vinegar at the end along with the brown butter
I am not a fan of Gordon Ramsay’s eggs but I love the slow cooked eggs by Marco Pierre White. The creamy texture of these eggs make me want to get up in the morning. I will certainly try the recipes of Keller and Blumenthal. Great video.
I'd be trying Blumenthal's recipe but strain the eggs first. I've also heard he's used vinegar with some egg recipes, something I've experimented with from time to time. You don't need much and it can have a transformative effect on the flavour.
I couldn't agree more about the vinegar, Like i dont need vinegar to make poached eggs but i add it anyway because i love the flavour, too much definitely tightens the egg too much so i have added a splash at the end before.
I like the idea of adding vinegar ever so slightly to the eggs! The flavor combo of a bit of acidity combined with egg in Asian dishes sometimes overlaps and it's always pleasing.
Even just a few drops of apple cider vinegar folded in after gives some punch.
Let the salt dissolve in the beaten eggs before cooking, wait around 10-15 min.
The third egg recipe was made by my grandma since I was a little boy and she still makes them today (she`s 83 years old). Imagine the skill and knowledge she knows about cooking everything you can imagine, and she did this before those chefs were even born!
I am a 66 yr old woman who makes them this way but haven't used the brown butter. Anything with butter is great!
As a single parent I do not foresee Heston's being time favourite for me. Everyone has their own home life so that can differ between people. Thomas Keller's recipe looks delicious to be fair, however (I am a home cook, not a professional) I thought seasoning with salt on raw egg's breaks down the protein structure before you cook it? Gordon's is simply basic and everyone could do it easily.
Personally I would try Thomas Keller's, it's time friendly, looks good and will have to try it out! I have made Gordon's and it is pretty solid to be fair.
Let me give you another recipe that might be good for a time constrained parent with minions to feed. If you look at the Chinese Cooking demystified channel you will see their Hong Kong eggs, that recipe is awesome and flavourful and not too tricky. However, I use a much simpler variant that still tastes similar to what you find in Hong Kong.
Break between 3 and 5 eggs (depending on ultimate serving size) into a bowl. Shave, grate or cut some fully salted butter (preferably cultured if you have) into the bowl, about third of a teaspoons worth per egg. Whip well with fork/whisk and let rest a few mins, bring a pan (non stick, steel, iron whatever you prefer. Clean though; no previous cooking residue ) up to medium high heat. Whip the eggs again (try and get some foam), put a small amount of oil (or strained bacon fat) in pan. Poor in the eggs. Wait around 15 seconds and start doing the long folding draws through the pan like on the Chinese Cooking demystified, do them again and flip etc more frequently after that. Wait until almost all cooked but not all cooked (should be much less than a minute in total) and then tip them back in the same bowl.
The tiny amount of raw egg in the bottom of the bowl will get heated enough from the cooked eggs and after a minute of resting you should filp them in the bowl and they will be glossy.
All up this can be done in 5-10 minutes, or you can prep the eggs early and then just cook fast when needed. The salted butter seasons the eggs so only need a bit of cracked pepper over the top if you prefer.
My kids absolutely love Dad's Hong Kong eggs by themselves or stacked into egg, egg and ham, or egg and bacon sandwhiches.
My grandpa used to cook eggs on a double boiler. Always loved his eggs the most. More than anything still to this day
Thank you,going to try Heston’s recipe.👍
Very interesting! I've inadvertently stumbled on a combo of those 3👨🍳 recipes with a twist. Shallot🧈 lightly sautéed, 🥚🥚🧂pep🍼 wiped add to shallots on lowest possible heat, at the last moment grated🧀 & chives. Plant it on top of rye toast 😋
Heston Blumenthal more towards creamy french style
Ramsay's is the most practical to make at home, anyway.
Thank you very much.
Very appreciated content. Suscribed!!
Idk about other countries but in Ireland we always put butter and milk in our scrambled eggs... I'm literally never gonna strain my eggs though 😂
I'm Canadian and I always put butter and milk in my scrambled eggs. My gran was English and Grandad was Irish so maybe that explains why.
I'm Swiss and so do we
I really enjoyed this video Michael, very interesting!
Shame you couldn’t find someone to setup a blind taste test of the eggs alone.
You forgot the Sherry vinegar at the end on Blumenthal's eggs
Ive only ever had Ramsay's version (made myself). Didnt know the other two, prior to this video. Judging from ingredients used, I could tell the others would be tastier. However, seeing Blumenthal's method of cooking already had me convinced he won, over the others. I can only imagine the texture, until I try it myself. But, the brown butter?! Thats a wrap, fam. The idea of it already blew my mind. Cant wait to try this for myself!
Outside of taste, its basically choosing what youd make as an everyday dish, vs a dish you want to impress your loved ones with on rare occasions.
I was taught the bain Marie method 50 years ago, before Heston was born. His beurrre noisette drizzle is an interesting addition.
Thomas Keller is famous for straining things. I'm a culinarian, I heard a long time ago that he strains his stocks multiple times, I've heard 5 times, 9 times, even more. Different numbers. Most interesting, he doesn't allow his cooks to use a ladle to push the liquid through, or even tap the strainers (chinois) which is pretty common. He only allows swirling to bring the liquid through.
I love the over the top reaction for some goddamn eggs
The Blumenthal eggs were FANTASTIC...the beurre noisette takes it to another level.
I found this because of my dad, and now I’m interested in these scrambled eggs.
didnt realise how much i wanted this video haha
boutta start cookin like a 3 michelin star chef for breakfast
where did you get that amazing violin cover of "die hoelle rache" from the magic flute? I can't find a cover without a singer
you missed the mark on the GR eggs. His eggs are not lumpy and more like a custard. cook longer and less heat.
great video, thank you!
To be fair, all of these methods can produce pretty identical eggs that you probably wouldn't recognise in blind tasting (assuming you used the same amounts of additional ingredients). I personally don't like creme fraiche in scrambled eggs, in my opinion it makes them way too sour and it overpowers their taste. Just eggs, salt, fair amount of high quality butter and going relatively slow will do the magic.
Nice! Now we need this for omelettes. A lot more technique involved.
The Roux Brothers use the bain marie method as well. Also, according to J. Kenji López-Alt, Daniel Bouloud uses cold butter, which he learned as a young chef in Lyon.
Gordon's method is by far the best for a production kitchen. Heston's is the best for reliable creamy texture. Keller's is somewhere in the middle. Sourdough is the best choice of bread; it complements the richness of the eggs. Truth be told, the texture should have been much more consistent on the eggs, despite the cooking differences. This is a matter of the cook's skill and attentiveness, which determines the curd size and finishing point.
Brioche is great but it can get soggy pretty quickly with eggs like that so sourdough will maintain integrity and crunch better
@charlied904 Totally agree. Brioche is a beautiful bread which can have nutty and rich flavors, but is easily overpowered by oily or rich components, such as eggs made of 25-50% butter and cheese.
This reminds me, I need to try again to make a french omelette! I haven't gotten it set enough that it doesn't crack. I've made the Ramsey eggs before as well, super tasty! perhaps I'll try the Keller eggs next! (im not patient enough for the Blumenthal eggs lol)
I had one for my dinner….. I’ve had a flu like illness and wanted something light.
Just keep it moving, stirring, and tilt the pan, flip and fold. No browning on the exterior, just set but creamy interior.
The best video I’ve found on cooking a proper French omlet is by the legendary Jacques Pépin, on RUclips.
@@tornagawn That's a great instructional; for more insight, there's also the newer video featuring Jacques on Alex French Guy Cooking's youtube channel.
ruclips.net/video/P9QnMKLTfjc/видео.html&ab_channel=ChefJean-Pierre
Using a rich dark yolk egg like a burford brown will deliver a much greater taste impact than the relative differences across these three methods!!
You're right about the taste, but Burford Brown eggs are NEVER fresh as sold in any shop (we're Waitrose customers, for our particular convenience). BBs have great yolks, but the whites are too liquid. This doesn't matter too much with scramble or omelette mixes, but for poached and fried eggs, they are distinctly lacking in tightness.
Irritatingly, strangely, we find the best eggs are those sold by our local Lidl stores (Hampshire, England). And they are half the price of BBs in Waitrose. Tesco eggs are uniformly awful.
I'm going to have to try these, I like the french versions better normally. The low heat and constant stirring is a game changer compared to all of the eggs I've had growing up in America, no offense to my home country but they can't cook eggs once you've had eggs from somewhere that is good. I only eat eggs at home now following the french methods and adding a teaspoon of boursin almost at end.
Thomas Keller wins with me no matter what because going back to childhood I have never wanted to see little (or big) clumps of white in my finished scrambled eggs. So, I love the idea of straining the eggs (instead of whisking them like crazy!). I also drizzle a bit of brown butter on my eggs once in a while!
Slightly oiled stainless steel pan on high (Induction cooktop) drop the salted butter into the hot pan and immediately reduce the heat to 5. The butter will brown but not burn in a few minutes. When the butter looks ready whisk your eggs like crazy and drop them into the pan still on 5, where they will cook fairly quickly to your desired doneness. No cream or extra butter but these are great scrambled eggs.
I also feel that Gordon's recipe is for the masses, I'm sure he would do it very differently if he was making it in restaurant, those 3 chefs though, so hard to compare they're all so fantastic
Salt at the beginning is a sure way to make the eggs tough. Which is fine if you like a rubbery texture. Some people do
Scrambled eggs and omelettes are the perfect chef interview for a job
When you're dealing with eggs , Jacques Pepin is number one.
Agreed. 👍🏻
You ought to try Mandy Lee's 15-Second Scrambled Eggs - excluding the very short prep time, these scrambled eggs really do take only 15 seconds. Anyone can make them without having to attend culinary school. And they beat all three of your chefs' scrambled eggs for creaminess and simplicity by literally hundreds of seconds!
She serves them with the most amazing Mushroom Cream, and toast for dipping into, not being spread upon. The recipe is on RUclips as well as all over the internet.
Mandy Lee is the author of The Art of Escapism Cooking. She doesn't suck all the air out of the room like Gordon Ramsey or fuss with prepping a myriad of ingredients to end up with a minuscule amount of food on the plate like Thomas Keller. And even Heston Blumenthal could learn a thing or two from her.
Her fusion recipes are unlike any you've ever seen, and their uniqueness is a breath of fresh air.
So Thomas Keller's eggs with the brown butter topping from Blumenthal's eggs sounds like a nice combination.
I think I prefer Ramsey eggs for taste, but cooking wise I prefer Keller eggs. The lower heat, and the 'baby sitting' is my preferred style of cooking. Which is why I love making porridge and risotto as well. and certain mac and cheese recipes.
Foods where you let alone for some time aren't my thing.
All looks good I think the 3rd looks best if you have the time.
Could you do a video on best way to cook Chips as in fish & chips not French fries or potato chips
And here is the winner scrambled eggs....
5 eggs (crack 4 and 1 white into a bowl) keep a yolk back
add a sprinkle of salt and a dash of cream into the mixture and whisk (let the mixture sit for a minute before straining)
1 knob of butter into the pan from cold, put it on the lowest firing setting possible and wait for it to start melting
before the butter melts and you've still got a bit of solid butter in there, add 1 more knob of butter and your eggs instantly after
again keep it on the lowest setting and continuously stir, bringing the egg off the bottom and sides of the pan
when the eggs are 75% complete, turn off the heat immediately and add the remaining yolk and stir fast
(the yolk will cook in the heat of the eggs and also bring the temp down so the eggs don't cook too quickly in it's residual heat)
at this point you should of stuck your brown butter on as you turned off your 75% cooked eggs so it's ready the time you have finished putting your eggs on the plate or toast
top your eggs with the brown butter and finish with cress! not chives or chervil, you want cress!
Doing this recipe is quick, easy and results are phenomenal ;) you're welcome....... oh and the Gordan Ramsay recipe was a DIY at home one, in the professional world he would do them as Thomas Keller does his with the only difference being salting at the end and not before to produce a fluffier egg as when it thins out you lose the natural fluffiness.
This person eggs.
What is creme fresh never heard of it or seen it at my supermarket
Sour cream
To stop the eggs from over-cooking, only add about 85% of the egg mixture to the skillet and when the eggs are done to your liking, fold in the remaining 15% of the egg mixture with salt and pepper. Not everyone has creme fraiche in their fridge.
Now do the ''Polish Grandma'' Scrambled Eggs
1. First you cook some onions & sasuage on pan with butter (but do not brown the onions, just make them that they are not spicy anymore and they are soft)
2. Then add the Eggs. (most of the times, whisk them in a bowl and instantly add pepper & salt - i personally like to add garlic powder as well - then pour them to the pan and scramble them with onions and sasuage.)
I agree with the assessment on Heston. I had a period of time in which I was making it quite frequently, but I eventually stopped because it was just taking too long. Now I make scrambled eggs more like Marco Pierre White - very low and slow, and I actually don't use milk.
It's gonna sound weird I know but next time you make scrambled eggs try some cottage cheese in them. My grandma made em like that for as kids. Delicious, cook off a little of the liquid in the cottage cheese 1st and then add your eggs. Hope ya try it
MPW - now there's a chef. Heston Blumenthal is an incredible food experimenter and Keller is so accomplished I can't even imagine. Gordon? He's pretty okay, I guess.
I'm Scottish and I use my grannies recipe. Crack your eggs into a bowl and add as much milk as you want season with Salt/pepper to taste knob of butter into a pot (not a pan) and pour in the mixture medium heat and keep stirring. I add cheese whichever one takes my fancy and keep going till all the water has evaporated. Toast your bread again it's up to you. BTW I hate soggy eggs.
I just use eggs and cream salt and pepper and wisk and Cook in browned butter, as I do the browned butter, I do a few flakes of red pepper too cause it takes the harshness away and brings their flavor out. I also get onions and poblano peppers and cut in dice and put on cookie pan to freeze then out in a baggie. Sometimes make an omelette with them.
Instead of glass, which is a very poor heat conductor, consider using an aluminium bowl, and your scrambled eggs will be ready in half the time. Grating Parmigiano Reggiano with truffle shavings (or just truffle oil) will elevate the dish to other heights. Anyway, Heston's mix can also be cooked directly in the pan and you get, very nearly, the same result as bain-marie. Enjoy.
Did you see Michael's final results? Clearly he can't be trusted to constantly stir and manage his heat. The bain marie (including glass) helps to slow heat conduction with the intention of getting a smaller egg curd; if Michael had been attentive, the texture of all three egg dishes would be roughly the same.
Funny I’ve always made Blumenthal’s eggs using a frying pan on low put on whatever toast or wrap is handy with an added sprinkle of salt and sprinkle of cheese if needed 😂
Didn’t even need to wait for the taste test to know Blumenthats would taste the best.