A lot of chefs say they can judge someone's skills by how they make scrambled eggs. I've seen Wolfgang Puck, Marco Pierre White, Gordon Ramsey, Jacques Pepin... etc etc etc talk about it. It's great to see your take on it, because I think you could take any of these guys in a heavyweight title fight.
JP is so funny! He reminds me of a 1940's imigrant; the sayings he uses. The faces he makes; even the items he always forgets! He is hysterical. He makes me laugh so hard! I love the way he laughs at his mistakes. I love this Chef Jean Peirre ( JP)
One of my favorite things about Chef JP is he's not afraid to show he's not perfect which makes it much more enjoyable to watch him versus some others I watch. Thanks Chef for not making me feel like a complete goof in the kitchen!
I agree! Sometimes when I'm cooking, I imagine I'm in a cooking show, and one time my beautiful lobster pot pie with puff pastry top in an individual ramekin slid off the fancy serving plate and splattered all over my kitchen cupboard! I thought, I'd keep that in the video! haha! I scooped it up and plopped it back in the ramekin (that sloppy one was mine, the "nice" one went to my son!) By the time I'd put the pies on the table and gone back to the kitchen to clean up the mess I'd made, I found my dogs had already "cleaned" it up, and were licking their lips! That would've been great in a video!
I love the old school nature of your videos. It reminds me of the 90s era cooking show I grew up with. I also appreciate how you leave imperfections in there...whether you're mispeaking, making a plate crappy, or searching for the sneaky toast that you forgot to butter, it's a far more human way to cook. I hate watching cooking videos and everything is just too perfect.
I love your videos sooooo much. And you are honest enough to admit you forgot to butter the toast. But not insist on a re-take. That is what makes you so good. Plus your teaching technique is absolutely spot on. You tell your viewers everything whereas other chefs don't. Maybe they want to keep some things to themselves so they have the upper hand. You have certainly taught me loads of things as a chef ! Thank you so much
Haha, I’ve been making scrambled eggs for over 50 years and wow, now I know I never knew how to make scrambled eggs, and my family is French. C’est magnifique, merci beaucoup monsieur Chef!
These are THE ULTIMATE scrambled eggs !!! (even if you don't use cream or bubbly water). The salt (and waiting 15 minutes) and the extra butter, and low heat will produce such creamy and flavorful eggs, you'll never go back to anything else. THANK YOU SO MUCH dear chef! Your scrambled eggs taste like HEAVEN on a plate.
Oh my god. I made them just now. These are the best eggs I’ve ever tasted in my life, and I JUST MADE THEM!!!! I’m soooo excited right now. This video just changed the rest of my eggs, for the rest of my life! Thank you Chef!!
Chef Jean-Pierre has done it again. I tried making scrambled eggs this morning - his way. THIS is how to make scrambled eggs. From among all the restaurants, homes, making it myself - whatever, I have never had scrambled eggs anywhere near as fantastic as Chef Jean-Pierre's recipe. My only regret is having discovered Chef-Jean Pierre within the past year instead of long ago when I could have been enjoying his recipes for years. However, I've found him now and have been trying many of his recipes and methods - and every one of them have been so good that "excellent" is not a word sufficient to describe them. Once again, thank you Chef Jean-Pierre and I hope everybody will try making scrambled eggs this way. The only trouble is anywhere else you have them, other than making your own, won't measure up.
I'd pour the seltzer from the bottle just before cooking the egg. Letting it sit in the little bowl for 15 minutes would make it go flat. Might as well use tap water in that case.
I love the no retake policy! You could easily have edited with another take, but chose not to. That is what makes this channel so authentic. Thank-you Chef, and crew!
This is how my mother taught me to make scrambled eggs, except that she didn’t add carbonated water. I am so looking forward to using the addition of “bubble water” to my next scrambled eggs. Thank you Chef for the recipes. I love your videos❣️
@@suave-rider -- I doubt it. I'm sure it's used for a reason. It's carbonated with CO2 so it's like beer in that sense so the carbonation would last a while
I would have listened to you tell stories for 15 minutes after you added the salt to the eggs. You are a lovely human being, Chef Jean-Pierre and an incredibly talented chef. Thank you so much.
The camera crew never gets enough love, they must be drooling while watching Chef cook. Keep up the great work everyone involved. ❤️🧡💛💚💙💜❤️🧡💛💚💙💜❤️🧡💛💚💙💜❤️
You are my favorite on here. I am in a motorized wheelchair but I adore cooking and my kitchen is set up to please even the pickiest. I adore you and your videos make me smile as well as encourage me to keep loving good food. Thank you for sharing.! Mingo County West Virginia. We raise cattle, hogs and horses and chickens and Peking ducks.
I never thought I would crack up so much watching an amazing chef give his presentation. Jean-Pierre is up there with the best of the stand-up comedians. I laughed at this episode as much as I laughed at Robin Williams' Mrs. Doubtfire kitchen scene. 😂
I took your advice and made it "your way" this morning for Easter brunch, salt, cream and sparkling water, everything, and it was AMAZING! Big hit with the guests, thanks Chef!
Video was great with a humorous tone!! Language was simple to understand. Only great people can make it sound simple. Keep making more videos Chef Jean-Pierre.
We love you Chef Jean-Pierre. My wife and I truly enjoy all you videos. You have made our kitchen and food prep FUN! Always the best with you. Rick and Nanette Mansberger East Lansing Michigan
This was the very first recipe of Jean-Pierre's that I tried and OMG I've never in my life experienced anything more delicious! I love you Jean-Pierre and watched all of your videos and you've got me cooking again after many years. I can't thank you enough! At the end of each video I shout "I Love You Jean-Pierre!", which cracks up everyone within ear shot. God Bless You My Friend!
I'd listen to 15 minutes of your stories any day of the week chef. Your production team needs to give you more time, like the early vids in the old kitchen. Dissolving the salt, and the soda water, was a wow moment, never ever heard of those in my life. Thanks Chef, god bless, and keep up the good work.
Once again, Chef Jean Pierre makes a normally mundane dish look fun to make. I cannot get over how down to earth he is with his love of food. I am glad to be one of his friends on here.
this is my exact recipe for scrambled eggs.... I do the french method with the butter and cream and serve them on toast garnished with white cheddar and chives. only difference is the extra yolk and the truffle oil but they're amazing! I really don't like truffle unless it's shaved on some fresh tagliatelle or something like that.
As someone that absolutely abhorred the appearance of this style of eggs and desperately wanted to not like them, I finally tried this style of scrambled eggs. I didn’t have fancy spices, freshly chopped chives, no cream at the ready or anything. Just good old salt, pepper and butter and this was by far one of the most delicious, simple scrambled eggs I have ever tasted. Normally with the overcooked eggs I used to make, you mostly tasted whites. With this, it was creamy, you tasted all the yolk and seasoning. This was absolutely delicious and I will never go back. I’ve simply been doing scrambled eggs wrong for all these years. To all naysayers that want to hate it by appearance, I urge you to give it a try.
I discovered Chef JP at Christmas last year and my first recipe with him was egg nog. Now eggs again! I will be investing in some truffle oil and Evian and make these eggs ‘tout suite’. Adding the salt first and letting the eggs rest is completely new to me. Also adding the cold chunks of butter to the raw egg and letting it melt as it cooks is genius. I’ve been melting my butter in the pan first and no matter how low I try to keep it it tends to burn. Chef has the same warm and zany energy as a male Julia Child and he’s very endearing. I am completely self taught cook and can get intimidated in the kitchen because I really don’t know what I’m doing. But Chef makes cooking seem fun and I want to be more like him.
There is a scale of flavour that we viewers can measure without tasting it! 1: Chef tastes it and says "okay going good" 2: Chef tastes it with a small smile but says "needs more salt" 3: Tastes it and theres a smile "This is nice but needs more salt" 4: Tastes and big smile with frantic hand and finger movement "wow this is amazing now it just needs "X" ingredient" (mostly butter :D ) 5: Tastes it and has a huge smile with frantic hand and finger movement AND eyes roll back and head is thrown a bit back "MAMMA MIA THIS IS DELICIOUS"
Every one can make a scrambled egg but the 15 mins wait time could make a difference. I didn’t know about it until I found out this video. Thank you Chef for sharing. I’m your subscriber now.
I know it's a cliche but I've never left a comment on anyone's RUclips before. But your scrambled eggs video compelled me to write. Like many people I adore eggs and I'm always eager to learn a better way to prepare them. But your video on scrambled eggs surpassed all the other chefs and gurus that I have listened to in the past. I not only enjoy the techniques you teach but also enjoy knowing the basic science behind your cooking. I'm an oral surgeon by training but I have a heart of a chef. My children tell me that my ideal retirement job should be working as a short order cook... and I agree. I pray that you have good health and happiness to continue doing your videos as long as you want to do them. I certainly am a subscriber for life. Thank you chef.
Same, my favorite so far was cooking prime rib. I did mine on a smoker but followed the same technique for temps and it was beautiful. An amazing Christmas meal.
Thank you again Chef Jean-Pierre. I did try it "your way" this morning , and the eggs were delicious! I loved serving it over toast as I'm a big fan of the breakfast sandwich but hadn't attempted one with scrambled eggs before! I already shared to FB world. Thank you for the education, humor and grace which you show in your videos.
Why I'm here... I Iike the spirit, the happiness and warm feelings that chef Jean-Pierre produces every time I watch him. I don't cook everything you show, chef but get a positive mood when I watch you cooking and speaking. You send us a good energy, wishing you a good health and happiness! 🥰👌❤️
Definitely my favourite Chef ! Even my 4 month old daughter enjoys watching his cooking shows. He has good energy and his food looks fantastic! He also gives away tips and tricks to make the food stand out from the rest. You are in our hearts, Chef JP ! Thank you for the cooking !
Ur the only chef that makes them exactly the way I like them, every other chef makes them sloppy + is off putting. Thank u 4 showing me the proper way x x
This is - hands down - one of the best channels on YT in general, and THE best cooking channel! I've tied a few of his dishes, and while I am no Chef Jean-Pierre, I have definitely upped my game in the kitchen. And BTW, Chef, we all would have happily listened to you talk for 15 minutes while the eggs chilled ;)
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My wife is Thai and she made the best eggs I have ever had in my life this morning . She cuts some corriander up and mixes it in with the eggs and also mixes a bit of sesame oil, Himalayan salt and black pepper. Then she doesn't scramble it but she puts it in a big bowl and steams it. It has to be the best eggs ever. We have that with minced pork and avacado for breakfast.
Too much fun watching this video, do it nice, really really nice, a little bit of bubble water, do it however you want to do it. You cheered me up today.
I have never ever ever forgotten to butter my toast - 50 years + I actually prefer my Scrambled Eggs dryer but the rest of the family like it just the way you make it.
Even jus the basics are cool to see done in these videos, but when you show people how to do more with less, it helps the most. This'll help me for years to come friend :)
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Scrambled eggs are my favourite egg dish. As a huge fan of Chef JP, I decided to follow this recipe. Much to my delight this is the very best scrambled egg dish I have ever tasted. It elevates scrambled eggs to a new dimension. Absolutely loved the final touch of drizzling white truffle infused olive oil on the cooked eggs. The taste is absolutely sensational. Yet again thank you so much Chef JP you are definitely one of a kind. Your mate from Down Under.
As a real person, I'm a big fan of cursing when things dont go right in the kitchen. A+ for the recipe, made it this afternoon. Scrambled eggs with French influence... the best. Pretty much any eggs the French do are superior: the omelets, oeufs cocette, creamed scrambled eggs, steamed fried eggs. So good!
I love this chef! He makes mistakes and swears in the kitchen like the rest of us. I’ll have to try this variation on scrambled eggs, but it’s a fine line between his constant stirring style and overcooked “McDonalds” style crumbled scrambled eggs.
I just want to say thank you so much Chef Jean-Pierre! I made this recipe for my family and I and we all absolutely love it! This is definitely the best scrambled eggs recipe I’ve ever had in my life👏
I love the explanation about the salting of the eggs before cooking. There is so much debate out there about how to make such a simple dish as scrambled eggs. I look forward to trying your method, chef! I have some truffle salt I think I'll use at the start.
I made this today. Without a doubt the best scrambled eggs I have ever tasted. Low and slow cooking. The chives. The cheddar. Light and fluffy eggs. Superb. I even remembered to do the salt 15 minutes before. :-) Thank you.
I've made scrambled eggs for years. Always melt the butter in the skillet prior to adding the eggs. Heavy cream with some green onions and a little garlic...Tasty! Absolutely, the real butter is what creates the rich egg flavor. I will have to try the sparkling water to the mix.👍
If you are interested, I make my scrambled eggs by carnalizing onions in a dab of bacon grease (sometimes add a Jalapeño or 2) then add some garlic just before pouring in eggs. For the eggs I salt and pepper then add a spoon or two of yogurt or sour cream. Placed in pan I keep stirring until they start to harden then I add some jalapeño infused Palmetto Cheese (Brand Name), made in the Palmetto state, South Carolina. Sometimes I add sausage or Bacon too. Palmetto cheese is a brand of pimento cheese and the best I have ever had. Also I have so far made your key lime pie several times, spaghetti and meatballs, sloppy joes and a few others, ALL have disappeared right before me and my families eyes. Really really good, thanks my friend for sharing!
I tried it! I didn't have truffle oil or chives, so it might get better, but it was DELICIOUS!! Thanks for the lesson. You're a wonderful instructor. (Of course, the French teach us that everything can be better with more butter!)
You are amazing, Chef JP! You make me look forward to Mondays and Thursdays for your videos. I was actually craving some scrambled eggs so now I've got some sitting in salt while I watch your video. Thank you for teaching us how to cook without pressure, and helping me feel like I CAN do this. Never stop. Please. Edit: I came back to say, after making scrambled eggs your way, Chef JP and eating them, they were the best #@#!#$ eggs I'd ever had! Thank you! And also, many thanks to your crew for putting this out for the world to see and learn.
Chef Jean-Pierre, I just tried this for this morning's breakfast, and it was fantastic! I was never a big fan of scrambled eggs, however, using the soda water and cream, it came out so fluffy. This will be the only way I cook scrambled eggs from now on. Thanks again!!
Chef Jean-Pierre takes the simplest of dishes to new heights! Even if we don't want cheese or truffle oil, the chives and the butter and the culinary method can be replicated by amateurs like me. Bravo!
I am 75 years old and have been cooking all my life. I'm a retired librarian and university library administrator. What amazes me is the extent to which Chef Jean-Pierre's presentation validates what I already know. I feel like I am in a conversation with him where we can compare systems, to coin a phrase. I feel like Chef J-P is helping me to become a better cook on my terms: because I want to, not because I have to.
I can't remember where I heard or read it that said seasoning too early isn;t good for scrambled eggs, I have done it anyway a few times and the eggs were fine, however, I never let the salt blend in for 15 minutes. I trust you and will try this tomorrow morning for breakfast. Thank you Chef - good instruction, as always
It’s one of those things that different chefs take sides on. I’ve done it both ways at home to try to determine who’s opinion is “right” - and honestly with good quality eggs, I can taste zero discernible difference.
@@carajentzen5049 I agree, I have done both and there both equally as good. I think the only thing that could occur if not cooked correctly is scrambled eggs with a grey tint to them. This is typically due to putting salt immediately before cooking the eggs.
I like his honesty, pointing out his own mistake at the end with the second piece of toast instead of trying to be Mr Perfect and covering up the little fluflaw.
I'm always trying to elevate my eggs, will try your way very soon, since I just made classic creamed eggs, french style, [with gruyere cheese]. Waiting for a fantastic french bread recipie, like french baguette or something like simple breakfast croissants. Please let us know a typical french breakfast spread! Thank you, you are a great teacher.
In my opinion when you say this is how I do it, that's how I do it. It's never failed me yet chef. You are the professional, and your posts are gold to a single guy, what a resource. Thank you, Sir!
Jean-Pierre you are a wonderful source of information and very much an artist in your own right. I love to learn about many topics and U-TUBE has introduced me more or less to the culinary arts. Each chef or cook seems to have their own wealth of information to bring to the table. I am glad that you have chosen this vehicle to channel to us some of your valuable information that you have acquired through the years and I hope you continue to share so unselfishly.
Great video chef. I've got some Tasmanian black truffle oil, it's a but more pungent than the white truffle oil and a little bit goes a long way, but I love it on scrambled eggs. Some toasted sour dough, topped with buttery, silky scrambled eggs, some fresh chopped chives from my garden, cracked black pepper, a sprinkling of fleur de sel and a few drops of Tasmanian black truffle oil. So easy to make breakfast at home that tastes like you're in a five star hotel.
I made these eggs this morning. I couldn't believe the difference!!! I didn't have bubble water so I used champagne apple cider and I made sides of avacado, sunflower sprouts, and bacon.
I have not put white truffle oil on my eggs in years and you just reminded me how much I like that and I also like them with chives. Now I have never in any restaurant had a chef tell me to let the eggs sit like this so that the protein binds with the salt. I'm going to do this tomorrow and I bet they will be the best scrambled eggs I've ever made. Thank you so much
Imagine an 8.5 minute video to show you how to PROPERLY make scrambled egg! I learned so much from Chef Jean-Pierre on how to take this so called "simple" dish to another level. I put a dollop of sour cream in mine instead of soda water.
One of those 'easy' dishes people seem to just as easily screw up. Chef gives you all the secrets to do it right and, done right, these eggs are one of the gold bars in cooking. Best things in life are simple.
Merci Chef . « c’est mon omelette » j’ai ajouté de l’herbe de Provence mélange le tout. Voilà! Servie sur croissants bien chauds . Un bon petit déjeuner merci une fois de plus
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
A lot of chefs say they can judge someone's skills by how they make scrambled eggs. I've seen Wolfgang Puck, Marco Pierre White, Gordon Ramsey, Jacques Pepin... etc etc etc talk about it. It's great to see your take on it, because I think you could take any of these guys in a heavyweight title fight.
Or an iron chef fight 😂
Don't mess with Chef JP! He's already won the title:-)
I heard it was how you cooked an omelette but eggs will do 🥚😁
@@markdziadulewicz6160 you are correct... it IS an omelet. That other guy just got confused, that's all.
@@markdziadulewicz6160 eggaxtly
The zoom in on the hidden toast at the end was priceless. Thumbs up to the editing team!
That was wonderful.
JP is so funny! He reminds me of a 1940's imigrant; the sayings he uses. The faces he makes; even the items he always forgets! He is hysterical. He makes me laugh so hard! I love the way he laughs at his mistakes. I love this Chef Jean Peirre ( JP)
JP shows to make mistakes especially with the tiara 😂
I’m try his type of scrambled eggs
I laughed so loudly at the hidden toast!
Timestamp?
One of my favorite things about Chef JP is he's not afraid to show he's not perfect which makes it much more enjoyable to watch him versus some others I watch. Thanks Chef for not making me feel like a complete goof in the kitchen!
FACTS
I love JP. I think some of the best chefs are those that can teach you how to recover from mistakes, and he is that!
I agree! Sometimes when I'm cooking, I imagine I'm in a cooking show, and one time my beautiful lobster pot pie with puff pastry top in an individual ramekin slid off the fancy serving plate and splattered all over my kitchen cupboard! I thought, I'd keep that in the video! haha! I scooped it up and plopped it back in the ramekin (that sloppy one was mine, the "nice" one went to my son!) By the time I'd put the pies on the table and gone back to the kitchen to clean up the mess I'd made, I found my dogs had already "cleaned" it up, and were licking their lips! That would've been great in a video!
That and the quacking duck sound to edit out the cusswords is hilarious.
I came for the scrambled egg, I stayed for the warmth and genuineness of Mr chef. Thank you😊
Thank you I hope you enjoyed the video and also I hope you subscribed 😊👍
The honesty, humor, and conversation on this channel are quickly making this my favorite cooking channel. Possibly my favorite RUclips channel period.
Thank you 🙏
Yes…and that he’s not ‘perfect’ as in “where’s the other toast” and “ I forgot to spread the butter on the toast” 😂
Me too
"Oh baby"! Chef Jean-Pierre is fantastique!
@@ChefJeanPierre Are you S#itcanned? I've seen ALOT of your videos and you just seem drunk. Julia Child would be proud.
I love the quacks when he makes a mistake. Chef is so professional and meticulous. That’s why he makes scrambled eggs look elegant.
Or "egelant😬
I love how real your show is! No retakes. The bloopers are incorporated into each episode and it makes watching these episodes especially enjoyable.
I love how real he is. Been watching the show throughout the week
I love the old school nature of your videos. It reminds me of the 90s era cooking show I grew up with. I also appreciate how you leave imperfections in there...whether you're mispeaking, making a plate crappy, or searching for the sneaky toast that you forgot to butter, it's a far more human way to cook. I hate watching cooking videos and everything is just too perfect.
Glad you like the old school vibe! 🙏❤️
Food chemistry is important and I was unaware of the 15 minute wait time and its significance. Thank you chef!
I love your videos sooooo much. And you are honest enough to admit you forgot to butter the toast. But not insist on a re-take. That is what makes you so good. Plus your teaching technique is absolutely spot on. You tell your viewers everything whereas other chefs don't. Maybe they want to keep some things to themselves so they have the upper hand. You have certainly taught me loads of things as a chef ! Thank you so much
Haha, I’ve been making scrambled eggs for over 50 years and wow, now I know I never knew how to make scrambled eggs, and my family is French. C’est magnifique, merci beaucoup monsieur Chef!
It's just impossible not to love this guy. He's incredibly cool.
I don't love him. So it's possible.
He is full of bullshit ...
@@Frip36 Haters dont love
@@lightworker4512 he must have messed his eggs up lol
Isn’t he the best ? I wondered why he didn’t butter the toast 🤔 I bet they were great any way. I know Chef loves his butter, so do I. 😉
These are THE ULTIMATE scrambled eggs !!! (even if you don't use cream or bubbly water). The salt (and waiting 15 minutes) and the extra butter, and low heat will produce such creamy and flavorful eggs, you'll never go back to anything else. THANK YOU SO MUCH dear chef! Your scrambled eggs taste like HEAVEN on a plate.
bovine fecal matter.
I mix a little whole milk in it - nice 'n fluffy.
@@nassermj7671 'ana muafiq
Heaven on a plate must be better than fleas on a Camel - anyone know for sure?
❤
Oh my god. I made them just now. These are the best eggs I’ve ever tasted in my life, and I JUST MADE THEM!!!! I’m soooo excited right now. This video just changed the rest of my eggs, for the rest of my life! Thank you Chef!!
I love how natural you are in everything you do Chef. And the way you forget things. Beautiful to watch!!!!!
Chef Jean-Pierre has done it again. I tried making scrambled eggs this morning - his way. THIS is how to make scrambled eggs. From among all the restaurants, homes, making it myself - whatever, I have never had scrambled eggs anywhere near as fantastic as Chef Jean-Pierre's recipe. My only regret is having discovered Chef-Jean Pierre within the past year instead of long ago when I could have been enjoying his recipes for years. However, I've found him now and have been trying many of his recipes and methods - and every one of them have been so good that "excellent" is not a word sufficient to describe them. Once again, thank you Chef Jean-Pierre and I hope everybody will try making scrambled eggs this way. The only trouble is anywhere else you have them, other than making your own, won't measure up.
Thank you for the kind words. I am glad I was able to teach you a couple of new tricks in the kitchen. God bless you and merry Christmas!!!❤️
Chef JP - my copy of Sunshine Cuisine arrived a few days ago, we sincerely appreciate you sharing 50 years of knowledge with us then and now
Sunshine Cuisine (and the PBS show) was my intro to Chef JP back in the early 90’s. It’s still one of my favorite cookbooks; I use it all the time!
I would actually love 15mins of stories from Chef Jean-Pierre
Oh, he does episodes where he answers questions tell stories
Adding the extra yoke and cream for richness is a masterful move. Oh, and the seltzer is a level all it's own. Thanks for the tips.
I don't know if you make egg fried rice but it's recommended to add the extra yolk as well.
I'd pour the seltzer from the bottle just before cooking the egg. Letting it sit in the little bowl for 15 minutes would make it go flat. Might as well use tap water in that case.
Yolk.
@@seikibrian8641 Good observation!
@@seikibrian8641 I was thinking the same thing.
I made this recipe for myself and my wife this morning. The truffle oil puts this recipe over the top. Job well done Chef.
We love you Chef. I will definitely try this but without truffle oil. 😂😂🤣🤣💜💜🙏🙏👏👏🤩🤩😍😍
👍👍👍😊
I love the no retake policy! You could easily have edited with another take, but chose not to. That is what makes this channel so authentic. Thank-you Chef, and crew!
YES! ♥️♥️♥️♥️
This is how my mother taught me to make scrambled eggs, except that she didn’t add carbonated water. I am so looking forward to using the addition of “bubble water” to my next scrambled eggs. Thank you Chef for the recipes. I love your videos❣️
the irony of using bubble water is the minute you stir it the bubbles go.
@@suave-rider -- I doubt it. I'm sure it's used for a reason. It's carbonated with CO2 so it's like beer in that sense so the carbonation would last a while
I would have listened to you tell stories for 15 minutes after you added the salt to the eggs. You are a lovely human being, Chef Jean-Pierre and an incredibly talented chef. Thank you so much.
@hello there, how are you doing this blessed day?
The camera crew never gets enough love, they must be drooling while watching Chef cook. Keep up the great work everyone involved. ❤️🧡💛💚💙💜❤️🧡💛💚💙💜❤️🧡💛💚💙💜❤️
You are my favorite on here. I am in a motorized wheelchair but I adore cooking and my kitchen is set up to please even the pickiest. I adore you and your videos make me smile as well as encourage me to keep loving good food. Thank you for sharing.! Mingo County West Virginia. We raise cattle, hogs and horses and chickens and Peking ducks.
My husband is the usual "egg scrambler" and now he knows how to do it correctly! 😄 Thank you--again!! 🙏God bless.
Chef, you are such a joy! Love the cameraman has your back!! ☺
I never thought I would crack up so much watching an amazing chef give his presentation. Jean-Pierre is up there with the best of the stand-up comedians. I laughed at this episode as much as I laughed at Robin Williams' Mrs. Doubtfire kitchen scene. 😂
When his/her bra caught on fire??
I knew there were secrets to great scrambled eggs, but I didn't know anyone who knew them. Thanks again for the information. You're the best. 👍💞
Beautiful, Chef Jean-Pierre. You make a simple dish of scrambled eggs into an art form.
I took your advice and made it "your way" this morning for Easter brunch, salt, cream and sparkling water, everything, and it was AMAZING! Big hit with the guests, thanks Chef!
I’m a dude what kind of cream he used or you would you tell I’m learning to cook.
@@aliciacaldera3175 i suspect it's processed cooking cream, not the slightly sour one but I might be wrong.
When I started cooking I was into Gordon Ramsay but this channel has become my go to now, can't go wrong with any of these
Video was great with a humorous tone!! Language was simple to understand. Only great people can make it sound simple. Keep making more videos Chef Jean-Pierre.
We love you Chef Jean-Pierre. My wife and I truly enjoy all you videos. You have made our kitchen and food prep FUN!
Always the best with you.
Rick and Nanette Mansberger East Lansing Michigan
This was the very first recipe of Jean-Pierre's that I tried and OMG I've never in my life experienced anything more delicious! I love you Jean-Pierre and watched all of your videos and you've got me cooking again after many years. I can't thank you enough! At the end of each video I shout "I Love You Jean-Pierre!", which cracks up everyone within ear shot. God Bless You My Friend!
I'd listen to 15 minutes of your stories any day of the week chef. Your production team needs to give you more time, like the early vids in the old kitchen. Dissolving the salt, and the soda water, was a wow moment, never ever heard of those in my life. Thanks Chef, god bless, and keep up the good work.
Once again, Chef Jean Pierre makes a normally mundane dish look fun to make. I cannot get over how down to earth he is with his love of food. I am glad to be one of his friends on here.
Just for the recorded I’m happy to wait 15min so I can hear 15 min of Chef JPs stories 😊
this is my exact recipe for scrambled eggs.... I do the french method with the butter and cream and serve them on toast garnished with white cheddar and chives. only difference is the extra yolk and the truffle oil but they're amazing! I really don't like truffle unless it's shaved on some fresh tagliatelle or something like that.
👍👍👍❤️
As someone that absolutely abhorred the appearance of this style of eggs and desperately wanted to not like them, I finally tried this style of scrambled eggs.
I didn’t have fancy spices, freshly chopped chives, no cream at the ready or anything. Just good old salt, pepper and butter and this was by far one of the most delicious, simple scrambled eggs I have ever tasted.
Normally with the overcooked eggs I used to make, you mostly tasted whites. With this, it was creamy, you tasted all the yolk and seasoning.
This was absolutely delicious and I will never go back. I’ve simply been doing scrambled eggs wrong for all these years.
To all naysayers that want to hate it by appearance, I urge you to give it a try.
I discovered Chef JP at Christmas last year and my first recipe with him was egg nog. Now eggs again! I will be investing in some truffle oil and Evian and make these eggs ‘tout suite’. Adding the salt first and letting the eggs rest is completely new to me. Also adding the cold chunks of butter to the raw egg and letting it melt as it cooks is genius. I’ve been melting my butter in the pan first and no matter how low I try to keep it it tends to burn. Chef has the same warm and zany energy as a male Julia Child and he’s very endearing. I am completely self taught cook and can get intimidated in the kitchen because I really don’t know what I’m doing. But Chef makes cooking seem fun and I want to be more like him.
There is a scale of flavour that we viewers can measure without tasting it!
1: Chef tastes it and says "okay going good"
2: Chef tastes it with a small smile but says "needs more salt"
3: Tastes it and theres a smile "This is nice but needs more salt"
4: Tastes and big smile with frantic hand and finger movement "wow this is amazing now it just needs "X" ingredient" (mostly butter :D )
5: Tastes it and has a huge smile with frantic hand and finger movement AND eyes roll back and head is thrown a bit back "MAMMA MIA THIS IS DELICIOUS"
🙏🙏🙏👍😊
@@ChefJeanPierre Been watching you since your channel rebooted! Havent missed a single one yet :D Keep up the great work chef!!
🤔, ...yep, a complete list.
🤣👍
It's important to ✔️ all the boxes. 😂
Seriously though,who wouldn't like this show. ❤️
@@ChefJeanPierre I laffed "where's the toast?" as the camera zooms in.
@@robertakerman3570 I did the same thing.....CJP has a great film crew ! ! ! !
Every one can make a scrambled egg but the 15 mins wait time could make a difference. I didn’t know about it until I found out this video. Thank you Chef for sharing. I’m your subscriber now.
I know it's a cliche but I've never left a comment on anyone's RUclips before. But your scrambled eggs video compelled me to write. Like many people I adore eggs and I'm always eager to learn a better way to prepare them. But your video on scrambled eggs surpassed all the other chefs and gurus that I have listened to in the past. I not only enjoy the techniques you teach but also enjoy knowing the basic science behind your cooking. I'm an oral surgeon by training but I have a heart of a chef. My children tell me that my ideal retirement job should be working as a short order cook... and I agree. I pray that you have good health and happiness to continue doing your videos as long as you want to do them. I certainly am a subscriber for life. Thank you chef.
I am always so excited when a new video comes out! I have learned so much from this channel, absolutely amazing work!!
Quoted your comment! Thanks!
seconded, with an addition that its also entertaining
@@osgeld oh yeah, chef Jean-Pierre is awesome!
Same, my favorite so far was cooking prime rib. I did mine on a smoker but followed the same technique for temps and it was beautiful. An amazing Christmas meal.
Thank you again Chef Jean-Pierre. I did try it "your way" this morning , and the eggs were delicious! I loved serving it over toast as I'm a big fan of the breakfast sandwich but hadn't attempted one with scrambled eggs before! I already shared to FB world. Thank you for the education, humor and grace which you show in your videos.
Sometimes simplicity and technique are the best ingredients thank you chef for your take on the best breakfast scrambled eggs
Why I'm here... I Iike the spirit, the happiness and warm feelings that chef Jean-Pierre produces every time I watch him. I don't cook everything you show, chef but get a positive mood when I watch you cooking and speaking. You send us a good energy, wishing you a good health and happiness! 🥰👌❤️
🙏❤️ You are too kind!
This must’ve been the best scrambled eggs I’ve ever tried and tasted your video opened my eyes, and I saw that I always overcook them in a little bit
Chef JP, I didn't think I could enjoy cooking food -- and eating it -- any more that I could...until I found you on RUclips! Thanks, Chef!
Thank you chef, you inspire us! So many lives are made better from your teaching.
I'm definitely trying this tomorrow! No bubbly water but I will pick some up next grocery trip! Thank you Chef and God bless you and your family!
Definitely my favourite Chef ! Even my 4 month old daughter enjoys watching his cooking shows. He has good energy and his food looks fantastic! He also gives away tips and tricks to make the food stand out from the rest. You are in our hearts, Chef JP ! Thank you for the cooking !
Ur the only chef that makes them exactly the way I like them, every other chef makes them sloppy + is off putting. Thank u 4 showing me the proper way x x
You are so welcome! 😊
I can't get over how delicious this is, Chef. Tried it on Sunday and been making it every day! Delicious!!!! Thank you for sharing with us!
Don't eat this every day. Try to get some variety. Fry 'em every other day.
This is - hands down - one of the best channels on YT in general, and THE best cooking channel! I've tied a few of his dishes, and while I am no Chef Jean-Pierre, I have definitely upped my game in the kitchen.
And BTW, Chef, we all would have happily listened to you talk for 15 minutes while the eggs chilled ;)
Yes this is dynamite! Check out French cooking academy, he's really excellent also.
If you haven’t tried his “Onyo” soup and bacon wrapped meatloaf….DO!!!!!
It's so natural, that even the mistakes looks great, best chef ever...
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@@pascalfrancisco8795 thanks for the info. Found her website and it was really impressive
My wife is Thai and she made the best eggs I have ever had in my life this morning . She cuts some corriander up and mixes it in with the eggs and also mixes a bit of sesame oil, Himalayan salt and black pepper. Then she doesn't scramble it but she puts it in a big bowl and steams it. It has to be the best eggs ever.
We have that with minced pork and avacado for breakfast.
You had minced pork for breakfast? wow, hearty meal for sure...
@@FranciscoSmirsley Yes. High fat, low carb so it doesn't make you feel stuffed but makes you feel content for most of the day.
Old school charm, humor and very informative. A real gift from above. Thank you.
Thank you for the kind words! 🙏❤️
Too much fun watching this video, do it nice, really really nice, a little bit of bubble water, do it however you want to do it. You cheered me up today.
You and butter are my emotional support! 😎
Chef J-P will make Sunday morning even better. Thanks again for your fantastic instruction.
You are awesome, funny, and I look forward to each and everyone of your videos. Thank you for you time and doing each one of them.
I have never ever ever forgotten to butter my toast - 50 years + I actually prefer my Scrambled Eggs dryer but the rest of the family like it just the way you make it.
I planted chives in my herb garden 20 years ago and they're still going strong !!
Even jus the basics are cool to see done in these videos, but when you show people how to do more with less, it helps the most.
This'll help me for years to come friend :)
*Trading is one of the easiest way to earn good money but it need a lot of time to analyze the trend of the market and make the right decision according to that trend. I`ve learnt a lot investing with Sherry Alfie Trading ,she trade purely on trade fundamentals to help mitigate risk .you can also learn too once you trade with her amazing platform and thank me later..*
@@tomasa-m5643 *To succeed in trading, you must review and consider the dynamics of your trading asset before investing. Analysis based on research is vital*
Wow, this timing is amazing. I am going to make scrambled eggs for my whole family on my birthday which is on easter. It's like you read my mind chef.
*Trading is one of the easiest way to earn good money but it need a lot of time to analyze the trend of the market and make the right decision according to that trend. I`ve learnt a lot investing with Sherry Alfie Trading ,she trade purely on trade fundamentals to help mitigate risk .you can also learn too once you trade with her amazing platform and thank me later..*
@@pascalfrancisco8795 thanks for the info. Found her website and it was really impressive
Scrambled eggs are my favourite egg dish. As a huge fan of Chef JP, I decided to follow this recipe. Much to my delight this is the very best scrambled egg dish I have ever tasted. It elevates scrambled eggs to a new dimension. Absolutely loved the final touch of drizzling white truffle infused olive oil on the cooked eggs. The taste is absolutely sensational. Yet again thank you so much Chef JP you are definitely one of a kind. Your mate from Down Under.
Dearest God….. what a treat it would be too meet this man. Brilliant Chef. Clearly a generous human being.
Loved the ending "I forgot to do that". That's as real as it gets.
As a real person, I'm a big fan of cursing when things dont go right in the kitchen. A+ for the recipe, made it this afternoon. Scrambled eggs with French influence... the best. Pretty much any eggs the French do are superior: the omelets, oeufs cocette, creamed scrambled eggs, steamed fried eggs. So good!
🦆🦆 I thought the bubbly 🍾 was going to be Don Perringon. I will definitely try this. Looks great. Thanks
I love this chef!
He makes mistakes and swears in the kitchen like the rest of us.
I’ll have to try this variation on scrambled eggs, but it’s a fine line between his constant stirring style and overcooked “McDonalds” style crumbled scrambled eggs.
Hello Chef Jean your such a Joy to watch. Your eyes light up when you cook and share your Love for Cooking. God Bless you
I just want to say thank you so much Chef Jean-Pierre! I made this recipe for my family and I and we all absolutely love it! This is definitely the best scrambled eggs recipe I’ve ever had in my life👏
I love the explanation about the salting of the eggs before cooking. There is so much debate out there about how to make such a simple dish as scrambled eggs. I look forward to trying your method, chef! I have some truffle salt I think I'll use at the start.
I made this today. Without a doubt the best scrambled eggs I have ever tasted. Low and slow cooking. The chives. The cheddar. Light and fluffy eggs. Superb. I even remembered to do the salt 15 minutes before. :-) Thank you.
But did you remember the butter?😁
You have two things that makes you special, one your personality and second your cooking skills 👌
I've made scrambled eggs for years. Always melt the butter in the skillet prior to adding the eggs. Heavy cream with some green onions and a little garlic...Tasty! Absolutely, the real butter is what creates the rich egg flavor.
I will have to try the sparkling water to the mix.👍
If you are interested, I make my scrambled eggs by carnalizing onions in a dab of bacon grease (sometimes add a Jalapeño or 2) then add some garlic just before pouring in eggs. For the eggs I salt and pepper then add a spoon or two of yogurt or sour cream. Placed in pan I keep stirring until they start to harden then I add some jalapeño infused Palmetto Cheese (Brand Name), made in the Palmetto state, South Carolina. Sometimes I add sausage or Bacon too. Palmetto cheese is a brand of pimento cheese and the best I have ever had. Also I have so far made your key lime pie several times, spaghetti and meatballs, sloppy joes and a few others, ALL have disappeared right before me and my families eyes. Really really good, thanks my friend for sharing!
I tried it! I didn't have truffle oil or chives, so it might get better, but it was DELICIOUS!! Thanks for the lesson. You're a wonderful instructor. (Of course, the French teach us that everything can be better with more butter!)
You are amazing, Chef JP! You make me look forward to Mondays and Thursdays for your videos. I was actually craving some scrambled eggs so now I've got some sitting in salt while I watch your video. Thank you for teaching us how to cook without pressure, and helping me feel like I CAN do this. Never stop. Please.
Edit: I came back to say, after making scrambled eggs your way, Chef JP and eating them, they were the best #@#!#$ eggs I'd ever had! Thank you!
And also, many thanks to your crew for putting this out for the world to see and learn.
Chef Jean-Pierre, I just tried this for this morning's breakfast, and it was fantastic! I was never a big fan of scrambled eggs, however, using the soda water and cream, it came out so fluffy. This will be the only way I cook scrambled eggs from now on. Thanks again!!
👏👏👏😊
Chef Jean-Pierre takes the simplest of dishes to new heights! Even if we don't want cheese or truffle oil, the chives and the butter and the culinary method can be replicated by amateurs like me. Bravo!
I am 75 years old and have been cooking all my life. I'm a retired librarian and university library administrator. What amazes me is the extent to which Chef Jean-Pierre's presentation validates what I already know. I feel like I am in a conversation with him where we can compare systems, to coin a phrase. I feel like Chef J-P is helping me to become a better cook on my terms: because I want to, not because I have to.
I can't remember where I heard or read it that said seasoning too early isn;t good for scrambled eggs, I have done it anyway a few times and the eggs were fine, however, I never let the salt blend in for 15 minutes. I trust you and will try this tomorrow morning for breakfast. Thank you Chef - good instruction, as always
I think that was Gordon Ramsay who said that
It’s one of those things that different chefs take sides on. I’ve done it both ways at home to try to determine who’s opinion is “right” - and honestly with good quality eggs, I can taste zero discernible difference.
@@carajentzen5049 I agree, I have done both and there both equally as good. I think the only thing that could occur if not cooked correctly is scrambled eggs with a grey tint to them. This is typically due to putting salt immediately before cooking the eggs.
Many generations before Ramsay have said it. I heard salting toughens the eggs. (Long before Gordon was born.) ;-)
I like his honesty, pointing out his own mistake at the end with the second piece of toast instead of trying to be Mr Perfect and covering up the little fluflaw.
I'm always trying to elevate my eggs, will try your way very soon, since I just made classic creamed eggs, french style, [with gruyere cheese]. Waiting for a fantastic french bread recipie, like french baguette or something like simple breakfast croissants. Please let us know a typical french breakfast spread! Thank you, you are a great teacher.
I finally tried this today and SUCCESS!!!!!!!!!! Excellent results. Very small curds, very creamy and just wonderful texture. Thank you for sharing!
In my opinion when you say this is how I do it, that's how I do it. It's never failed me yet chef. You are the professional, and your posts are gold to a single guy, what a resource. Thank you, Sir!
Jean-Pierre you are a wonderful source of information and very much an artist in your own right. I love to learn about many topics and U-TUBE has introduced me more or less to the culinary arts. Each chef or cook seems to have their own wealth of information to bring to the table. I am glad that you have chosen this vehicle to channel to us some of your valuable information that you have acquired through the years and I hope you continue to share so unselfishly.
Thank you Evelyn, it is comment like yours that motivate us to keep producing great content!😊
I never heard of using bubble water before and I can't wait to try it.
Tomorrow morning sounds perfect !
Great video chef. I've got some Tasmanian black truffle oil, it's a but more pungent than the white truffle oil and a little bit goes a long way, but I love it on scrambled eggs. Some toasted sour dough, topped with buttery, silky scrambled eggs, some fresh chopped chives from my garden, cracked black pepper, a sprinkling of fleur de sel and a few drops of Tasmanian black truffle oil. So easy to make breakfast at home that tastes like you're in a five star hotel.
I made these eggs this morning. I couldn't believe the difference!!! I didn't have bubble water so I used champagne apple cider and I made sides of avacado, sunflower sprouts, and bacon.
I have not put white truffle oil on my eggs in years and you just reminded me how much I like that and I also like them with chives. Now I have never in any restaurant had a chef tell me to let the eggs sit like this so that the protein binds with the salt. I'm going to do this tomorrow and I bet they will be the best scrambled eggs I've ever made. Thank you so much
Imagine an 8.5 minute video to show you how to PROPERLY make scrambled egg! I learned so much from Chef Jean-Pierre on how to take this so called "simple" dish to another level. I put a dollop of sour cream in mine instead of soda water.
Thank you for this channel, all the foods you cook, the tips & tricks and your humor. I absolutely love this channel. Thank you
Not fair chef, you are going to make me have those scrambled eggs for lunch :-). They look amazing! Grazie.
One of those 'easy' dishes people seem to just as easily screw up. Chef gives you all the secrets to do it right and, done right, these eggs are one of the gold bars in cooking. Best things in life are simple.
Merci Chef . « c’est mon omelette » j’ai ajouté de l’herbe de Provence mélange le tout. Voilà! Servie sur croissants bien chauds . Un bon petit déjeuner merci une fois de plus
Now that’s a breakfast !!!👍😊