No not really Only if youre an american or a human that lives unhealthy i promise you if you live healthy that much butter will make you feel sick. Same with meat If youre used to it you will love it every day But if youre not used to it because you actually watch at your meals You dosnt will like meat anymore as much. Unfortunely american have only unhealthy food most of the times thats why most americans eat like that. try to open a restaurant with that cooking style in europe and you will shut it down in 2 month.
You know there is a happy halfway compromise solution. It is kinda hard to achieve, but I have done it multiple times. I cut the fat in half, and stir it for a little longer. Do it and thank me later it is really good.
It depends on a person’s taste. For me i love runny eggs a lot so i definitely prefer making them like that but others might like dry eggs so lets not judge each other for what we like.
If you are lazy like me just cook on medium-low, premelt the butter and just continuously mix, it comes out the exact same way without all the on and off again bullshit.
The reason for the on and off is so you can be preparing other things like the toast at the same time. Eggs prepared this way get cold quick, especially if you add the cream at the end to prevent overcooking, so everything else needs to be hot and ready by the time you're finished. Plus, taking it off the heat regularly is a good way to be checking whether you've reached a good consistency that will be able to finish cooking itself over the next few seconds.
In an interview Gordon Ramsay did with his oldest son, Jack. Jack complained about how Gordon made eggs. That he would like to eat his eggs with a fork like his friends. 😂
@@ShakTMT Yeah, I know what soup is. But we often use it as a culinary term for creations that contain an overabundance of moisture. I can't believe I have to actually explain that to somebody.
It’s a very French style of making scrambled eggs. I didn’t know Gordon Ramsay did it as well, but that’s something I learned when I lived in Paris and it never left me since.😊
A tu vraiment habite en Paris? Ou cest a dire que t'as passe un vacance de trois semaines la bas et tu dise mtnt a toutes les autres ricains que t'as habite en Paris 😂😂😂
I've actually made eggs in this style before. Absolutely devine. My parents always made dry ass eggs, but i made softer eggs on day and changed my life.
@@WhipLash42o Ah and youre the one to decide that? Guess what if its tasty to you you can cook. Actually people like you who only cook after recipes and the " right way " cant cook Cause you dont change the meal to the way you like it No you cook it like its shown to you. Meaning you just use a formular and not what you like.
@@sonicartzldesignerclan5763I recently tried modifying a cake recipe to make my own little invention and somehow the cake came out a color that was a cross between purple, gray, and green. Most disturbing looking cake ever lol. Don't use homemade raspberry syrup in a cake- just use a compote or something because putting that syrup into the cake made it into an abomination that barely even tasted of raspberries LOL. I had to brush the leftover syrup on it to get any actual raspberry flavor. Although it turned out it was sort of a happy accident because the cake became incredibly moist after the syrup brush so I guess now I have a recipe for a very moist raspberry cake
I just take 4 large eggs, crack them into a cup, add some salt and pepper, whisk them with just a fork and pour them into a nonstick pan on low heat and stir it constantly with a spatula. I like to add a small amount of shredded cheese sometimes, and I take the eggs off just around the moment they're no longer liquidy. I'm not an egg expert, but I like the way they taste when I make them.
The cream definitely adds to the eggs, even if it is a little goofy at the end. But instead of moving on and off the heat, go until they're almost done to liking and then add the cream and even cheese if you like.
@@romishafranksIt depends entirely on preference, some people do like them like this and others like them a few seconds longer or even a whole two minutes longer. Personally I like all the variations of cooked eggs so long as they aren't burnt or dry, they are all good
Since i discovered Gordon's scrambled eggs I make only this way, but on lower heat and much much longer. It's pure yellow and creamy, but not soupy like here. Try it guys out.
You don't have to, just cook it on medium or medium low heat and take it off the heat slightly before it seems like it's fully cooked. It'll come out just like this
So strange…I can eat eggs sunny side up, poached, over easy and over medium, but if you put runny scrambled eggs in front of me I gag. Something is clearly wrong with me. 🤷🏻♀️😂
It doesn't actually have a snotty texture. It's more like the texture of a cream or custard. It's not slimy since technically all of it is cooked despite being runny.
Gordon didn't invent this. You can also use the same method to make a french omelet. Near the end, just let it sit when you tilt the pan and the eggs aren't runny. Add your topping and fold. You still get that richness if you don't like runny eggs.
@TheMark21-sz6uw I'm not saying you can't eat your scrambled eggs with a spoon or a straw if you want. I am saying that I won't. If that triggers you, that's a you problem.
It is not Gordon’s ‘super secret technique’. It is a French technique. Gordon is classically trained. He just makes ‘cream style eggs’, a French dish. He did not invent the take it off the heat’ thing.
I cook it a bit more because the cottage cheese consistency just turns me off. That being said, when made to my specific tastes is has been the best scrambled I've had.
Anything’s good when u put that much butter in it
Facts 🍑
No not really
Only if youre an american or a human that lives unhealthy
i promise you if you live healthy that much butter will make you feel sick.
Same with meat
If youre used to it you will love it every day
But if youre not used to it because you actually watch at your meals
You dosnt will like meat anymore as much.
Unfortunely american have only unhealthy food most of the times thats why most americans eat like that.
try to open a restaurant with that cooking style in europe and you will shut it down in 2 month.
Yes, butter with eggs, my favorite
Exactly, leave it to a chef to take some healthy and make it unhealthy
its all about moderation... too much butter is disgusting. if he put even half that it would still be delicious
Hmm...rubber eggs, or egg sauce. I choose neither
over-easy for the win 🔥
I choose omelet
FRIED EGGS!
You know there is a happy halfway compromise solution. It is kinda hard to achieve, but I have done it multiple times. I cut the fat in half, and stir it for a little longer. Do it and thank me later it is really good.
It’s easy to go in the middle. You just have to keep scrambling and pay attention to the smell and consistency
I’ma just take your word for it 😅
There better than your dads eggs, no one in your family can cook
Your loss...
@@billballinger5622Bro took it personally😭💀🙏
@@billballinger5622being salty ain't gonna make your cooking any better, you gotta use actual SALT
@@VjamiBH Word. Who even gets like that over someone else’s preference of eggs? People are weird af 😂
You can do this and cook them past snot. They are quite good.
Yup, my wife calls the ones in the video snot-eggs, too. Just cook them a bit more and they are fantastic.
most folks do be over cooking eggs, but lumpy egg sauce is not the way
Right. I don't want dry, rubbery eggs, but I also don't want eggs that run off my spoon, and chives don't go in scrambled eggs.
Dumbasd
@@ericriffel8954bruh what don’t knock it before you try it
It depends on a person’s taste. For me i love runny eggs a lot so i definitely prefer making them like that but others might like dry eggs so lets not judge each other for what we like.
@@ericriffel8954 chives dont go on scrambled eggs? man u wild
If you are lazy like me just cook on medium-low, premelt the butter and just continuously mix, it comes out the exact same way without all the on and off again bullshit.
my step mom used to cook everything on med to med low, all her food sucked.
@@possiblyinsane6995 your mum sounds as silly as people who cook everything on high
Yep, exactly. Eggs are not hard anyways, ppl on the other hand 🙄😂
The reason for the on and off is so you can be preparing other things like the toast at the same time. Eggs prepared this way get cold quick, especially if you add the cream at the end to prevent overcooking, so everything else needs to be hot and ready by the time you're finished. Plus, taking it off the heat regularly is a good way to be checking whether you've reached a good consistency that will be able to finish cooking itself over the next few seconds.
@@innertuber4049 absolute nonsense and pure cope.
naw man those eggs aint cooking
They’re amazing but he made these a little too raw
@StephandTimTravel1 Those are actually perfectly safe to eat, believe it or not.
@@An-yp3gd yeah man i actually thin-
*goblin runs past*
holy shit what was that
@@rowanbcapr 👁👁
They're not raw, fool.
No thanks, I like my eggs in a solid state of matter
Same
That's exactly why we can't be together.
you're missing out 😂
@@sodium7127 on gagging lol? /hj
Type of guy to get scared when he sees pink in a steak 🤡
It's runny because of the cream and butter genius
In an interview Gordon Ramsay did with his oldest son, Jack. Jack complained about how Gordon made eggs. That he would like to eat his eggs with a fork like his friends. 😂
I don’t like soupy eggs 😢
They aren't really soupy, it is really the melted butter that makes them that way
It's more soft than soupy.
They're soupy....
@@buckcheep soup is a liquid. Liquid wont sit on toast and spread like that. Nothing like a soup, more looks like a puree
@@ShakTMT Yeah, I know what soup is. But we often use it as a culinary term for creations that contain an overabundance of moisture.
I can't believe I have to actually explain that to somebody.
Scrambled egg smoothie on toast. 😆
It’s a very French style of making scrambled eggs. I didn’t know Gordon Ramsay did it as well, but that’s something I learned when I lived in Paris and it never left me since.😊
A tu vraiment habite en Paris? Ou cest a dire que t'as passe un vacance de trois semaines la bas et tu dise mtnt a toutes les autres ricains que t'as habite en Paris 😂😂😂
@@nektarios5291
Non j’y ai habitué 8 mois. J’ai fais Sciences Po en échange. et je ne suis pas Ricain.
@@TheLostPropheciesWhoa? So is the short form of American in France/ Europe, Rican? That’s the short for Puerto Ricans in America.
ENGLISH PLEASE! we aren't in PARIS... english only in this comment section
@@billballinger5622 Amerigolem moment
Dude put 400 calories of butter in those eggs lol.
Gordon*
@@SalSanchez-dy6cn What lol?
@@genzcurmudgeon8037 Gordon*
no Gordon
It goes straight to his cheeks
As Gordon Ramsay himself would say this: "IT'S RAW"
I've actually made eggs in this style before. Absolutely devine. My parents always made dry ass eggs, but i made softer eggs on day and changed my life.
My mom made rubbery eggs and my dad liked well done meat glad I broke the cycle
In Morgan Freeman's voice: "the eggs were not done"
LMAO
I let Andy eat mine.
He was on to ABSOLUTELY NOTHING!!!
Hes on to something wym
True
Yeah this is a texture issue for me. It looks like slop.
I’m amazed if Ramsay could serve up a dish..looks like that.
If you're tired of dry, rubbery eggs literally take the pan off the heat. I don't get how people don't realize it's cooking too long.
But scrambled eggs are good with a brown color to em
A lot of people can't actually cook bud. At least certainly not as well as they THINK they can.
@@WhipLash42o Ah and youre the one to decide that?
Guess what if its tasty to you you can cook.
Actually people like you who only cook after recipes and the " right way " cant cook
Cause you dont change the meal to the way you like it
No you cook it like its shown to you.
Meaning you just use a formular and not what you like.
@@sonicartzldesignerclan5763I recently tried modifying a cake recipe to make my own little invention and somehow the cake came out a color that was a cross between purple, gray, and green. Most disturbing looking cake ever lol. Don't use homemade raspberry syrup in a cake- just use a compote or something because putting that syrup into the cake made it into an abomination that barely even tasted of raspberries LOL. I had to brush the leftover syrup on it to get any actual raspberry flavor.
Although it turned out it was sort of a happy accident because the cake became incredibly moist after the syrup brush so I guess now I have a recipe for a very moist raspberry cake
@@catpoke9557 id still eat it
I just take 4 large eggs, crack them into a cup, add some salt and pepper, whisk them with just a fork and pour them into a nonstick pan on low heat and stir it constantly with a spatula. I like to add a small amount of shredded cheese sometimes, and I take the eggs off just around the moment they're no longer liquidy. I'm not an egg expert, but I like the way they taste when I make them.
The cream definitely adds to the eggs, even if it is a little goofy at the end. But instead of moving on and off the heat, go until they're almost done to liking and then add the cream and even cheese if you like.
My hubby loves when I make these. You needed another 60 seconds my dude
No they look pretty bang on, it's the French way of making them.
I was thinking the same.
@@joeallen3388 no, this guy didn't do it right. There's a difference.
@@romishafranksIt depends entirely on preference, some people do like them like this and others like them a few seconds longer or even a whole two minutes longer. Personally I like all the variations of cooked eggs so long as they aren't burnt or dry, they are all good
@@catpoke9557 you obviously don't know how to cook and can't tell the difference.
I love rubbery eggs
These eggs are so raw that if you wait long enough a chick will come out
Since i discovered Gordon's scrambled eggs I make only this way, but on lower heat and much much longer. It's pure yellow and creamy, but not soupy like here. Try it guys out.
Well Gordon actually cooks his eggs
My high ass at 2am is not gonna be focused enough to keep moving it on and off heat
You don't have to, just cook it on medium or medium low heat and take it off the heat slightly before it seems like it's fully cooked. It'll come out just like this
He say stop over cooking yall egg, not cooking enough is better.🤣
So strange…I can eat eggs sunny side up, poached, over easy and over medium, but if you put runny scrambled eggs in front of me I gag. Something is clearly wrong with me. 🤷🏻♀️😂
No you're okay, something is definitely wrong with the eggs
Same
Yeah you should really get some help this sounds very serious.
As someone who has actually try scrambled eggs this way, I can agree they are really good
I don't have the patience, but I'll take your word for it
This is how I make eggs but damn creme fraiche and chives sounds devine
My man is glazing
My bum is about to blow up just looking at it.😂
“Lord Ramsay” 😭
He's right about constantly moving them around and not ever letting the pan get too hot but I would definitely want them more done.
"If you need to move your pan off the heat, then your pan is too hot" Marco Pierre White
You can get the same effect without removing it from the heat if you're careful and time it well
When did he become a lord?
Excuse me, waiter, there are eggs in my butter
Perfection sir!
I think Ramsey learnt it from his Master
Sunny side up but scramble version 😂😂😂
Reminds me of a French omelette in a way. Like the inside of one, how it’s really creamy with the chives
i feel like puking just seeing the amount of butter there is 💀
No thanks I’ll take my rubbery eggs he’ll I’d rather have burnt eggs than that snot!
It doesn't actually have a snotty texture. It's more like the texture of a cream or custard. It's not slimy since technically all of it is cooked despite being runny.
"If you take your scrambled eggs off the heat, then you lack understanding in temperature" - Marco Pierre White
Gordon didn't invent this. You can also use the same method to make a french omelet. Near the end, just let it sit when you tilt the pan and the eggs aren't runny. Add your topping and fold. You still get that richness if you don't like runny eggs.
A bit of Parmesan and its A+++
Gordon puts butter on his lamb before slaughtering it
there's still a slight chance a chick might walk off that slice of bread
But how many time do you do the 30 second method lol
This isn’t really Ramsay’s technique, this is just the French technique
Bro said Bugher..
I'm not eating runny, raw eggs
You eat your steak well done I presume?
@TheMark21-sz6uw
Nope, medium rare, but I draw the line at having to eat scrambled eggs with a straw.
@@jackofalltrades64 These eggs are not raw... It's like saying a medium steak is raw.
@TheMark21-sz6uw I'm not saying you can't eat your scrambled eggs with a spoon or a straw if you want.
I am saying that I won't.
If that triggers you, that's a you problem.
@@jackofalltrades64 "I'm not eating runny, raw eggs" Yeah eat what you want, but these are not raw, not even close.
I thought it was egg topped pizza from the thumbnail..I was wrong.
I've made them and they are really good, but they are very different from traditional scrambled eggs. I like both ways
just FYI you can add some potato starch and get moist eggs without the time-consuming part
"It's not a race. It's about the eggs and only the eggs. Don't rush it. Only a fool would rush scrambled eggs.”
Ah yes, slime on my bread.
I’m that Boogie when it comes to eggs
His British boys
I prefer mine over cooked. I'm not sure I like the look of those eggs but the ingredients say I might like it.
I like to sub the creme fraiche for goat cheese. Adds a great flavor but keeps the texture of the creamy eggs
I tried this it tasted vaguely like foiled mayonnaise
Its fucking RAW!
the eggs are still squawking
"Baah" 👍💀
At 15 when i started cooking it was like intuiton to me to add butter and cream to my eggs, been doing it that way ever since.
I use this method but I cook it more
Have cooked it myself, and damn its nice 👍
I should start putting eggs into a cold pan
few knobs of BA-AH
"Done"
Creamy french style is great. Too many people out there used to dog food.
They definitely look viral
"Mooom, how much longer until breakfast is ready? DX"
"In a second, son. I just need to keep moving the pan and- OH NO! we don't have any chives!"
These aren't scrambled.... They are RAW!
This is how you are supposed to make eggs.
Scrambled soft, with butter
It’s fkn Raw
I'll do it my way
WELL HOW IS RARE STEAK RAW BUT NOT THIS LITERAL EGG SAUCE?!
This is true… I made it for my husband when we got married and he never want it any other way lol 😂
Id send that slop back
I’ve never heard him say start with a cold pan. Also even Gordon would say those eggs aren’t done.
I've made those since I was 5! 😂
FYI it works better if you melt the butter fully and use sour cream with some actual cream
It is not Gordon’s ‘super secret technique’. It is a French technique. Gordon is classically trained. He just makes ‘cream style eggs’, a French dish. He did not invent the take it off the heat’ thing.
I have accidentally made this a few times minus the chives and crème fraîche
If you’re tired of dry, rubbery eggs, take them off the heat sooner 😂
It's not cooked enough. If it looks like vomit, it's probably a fail.
Egg soup 😂 I’ll take the rubber eggs
Gordon's way is 👌
Add a croissant & smoked salmon (with chives) = ultimate
Damn that sounds so good
Its not Gordons recipe, its how they make it in France
You can eat this scrambled egg by a straw
cream in eggs on low-medium head and plenty of seasoning. That's all you need.
Gordon...I love you as a chef but those eggs are raw 😂😂
I cook it a bit more because the cottage cheese consistency just turns me off. That being said, when made to my specific tastes is has been the best scrambled I've had.
Not enough hot sauce
"Chop up some fresh chives to make it healthy"
Bro after that much butter there is no way this is gonna be healthy 😂
Super secret technique is to put 1kg butter