Totally. The folded one was a messy omelette, but I bet it tasted nice. The French one seemed too creamy without any substance, like high fat sick in your mouth. Traditional looked good to me, although I usually add a splash of milk to Olsen things up
Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons. 1: Quick cooking time (15-20 Seconds) 2: Visually Larger Portion with same quantity of eggs. 3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again. 4: Visually adds texture to something that would otherwise be plain. 5: The high heat adds a little rise, giving a lighter fluffier egg. 6: For customers it can be something new and innovative. For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!
The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs. Folding in sour cream or some chèvre near the 75% stage works amazingly as well.
You can't cook French food in the US because is not French eggs, is not french milk and so on. Just because the product is so different than in France you cannot call French food. French food are made in France with French product. Sorry.😅
The reason why you add any kind of diary product is cos the proteins and fats contained in milk act as a deterrent for egg protein denaturation. What basically happens in poor words, is that your diary product will rise the temperature at which the eggs coagulate (and form "lumps"), and this isn't related to "when" you add milk (or butter or cream). Remember that (still in poor words) when proteins coagulate they tend to squeeze the water out of their structure, and this will happen no matter what once you reach around 82C or above since you would require an extreme amount of diary fats/proteins to rise the egg coagulation temp beyond that threshold. In the video they failed at cooking proper french style scrambled eggs, overcooking the product which came out lumpy, weirdly curdled and watery.
You are absolutely right. From my experience, eggs, milk and cream will behave differently whether they’re very fresh, or old but edible. Whisked eggs are almost pointless, unless you incorporate grainy cheese in it.
For silky soft scrambled eggs: few drops of water, not cream although those are good. Adding a few drops of water to scrambled eggs affects the protein strands by creating steam during cooking, which helps achieve a softer and fluffier texture. Here's how it works: Dilution: The water slightly dilutes the proteins in the egg, reducing the risk of over-coagulation. This makes the scrambled eggs less rubbery. Steam Formation: As the eggs cook, the added water turns to steam, introducing tiny air pockets into the mixture. These air pockets lighten the eggs' texture, making them fluffier. Temperature Moderation: Water absorbs heat as it turns to steam, slowing the cooking process slightly and providing a more gentle, even cook. This prevents the proteins from tightening too quickly or unevenly. In short, the water interacts indirectly with the protein strands by creating an environment that promotes gentler coagulation and a more tender result. 😮
@ it does and as a retired chef of 35 years I always used milk/h&h but when I discovered water by accident I never went back. It has a bit of more tender texture with water imo.
I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference. I have eggs every day and never get bored of them 🧡
This is so incredibly true about eggs. Depending on how you cook them they come out so differently, but at the same time it's hard to make inedible, so even when the scrambled eggs aren't perfect, they are still pretty good, so it's hard to truly get tired of "eggs" if you just keep making it differently.
Thank you, I was thinking about scrambled egg methods yesterday. Didn't know that the fold was a meme. I started folding my eggs at home recently. Little whole milk, fold, lid on, off the heat. Fluffs up lovely. I'm usually putting it on toast with a thing (say smoked salmon, or charcuterie). It is part of the way to an omelette, but differently fluffy. Like you say, it depends on what you serve it with. That little bit more structure works well for me when biting into toast. Great demonstration.
My mother taught me the folded scrambled egg method. When I did my first cooking class and did it that way, my (western) instructor told me I did it wrong and didn't bother grading me. I didn't know at the time there were different methods. I didn't pursue a chef career after that. I didn't want to be told how to cook. I still cook, just in my own kitchen and my own style.
That's why is important to take advice only from people you're 100% sure they care about you. Also it's never too late to start a career. If you have a particular skill naturally, will be a lot easier to compensate for lost time. God bless
I’ve been taught to slow wisk French egg and do it over steam (glass bowl over a pan of water). It produces very smooth egg without any lumps whatsoever. Almost like a cream cheese but made of egg. I personally love it.
I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. But I have also seen low heat using a double boiler with a slow whisk to produce the same effect more consistently, although with a longer cook time (and some still some fat added at the end to stop cooking). It's like he didn't listen or understand when he was taught and now conflates the methods.
YUCK to the "french" eggs and the entire cooking technique of CONSTANT shaking and whisking. Both the others are great! As usual the French are whack at pretty much everything they do except Smoking and Surrendering which they are PROFESSIONAL at doing!! Congrats I guess....
The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.
I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.
heard that one called "frambled", like "fried" and "scrambled" put together; taste-wise it's pretty much like over easy eggs broken up, solid whites covered in liquid yolk "sauce". haven't quite nailed that one myself yet but i like it
yeah it's also very popular technique and many people prefer that texture. in my country probably the most common technique is similar, just putting eggs directly on the pan and relatively slowly start mixing everything. the result is white & yellow mixture, with slightly different texture to what you're describing.
why don't you remove the yolk and make an egg white omelet, then add the yolk back at the end? sounds like a pain in the ass to not break the yolk while cooking the whites
@@suzipam1234 The multiple audio sources aren't normalized. There is background noise of the kitchen, which the chef is constantly elevating his voice to drown out which causes volume peaking. His increased volume results in a reduction of enunciation and clarity. On top of that, his natural accent is imprecise and his diction is slurred. Turn on the AI CC if you require further demonstration. But more importantly, my eggs have improved noticeably.
@@suzipam1234 I have no idea what he said at then, or how he ranked them. I think the mushy whisked ones lost, but he said something about having one with a "fryer or something." I have no idea what a fryer is (in this context), or which one he was pointing to.
I understood him, but I do have trouble with some heavier English accents. I was in London for work, and was listening to three men carry on a conversation. I could understand two of them, but whatever the third one said was a complete mystery to me. The other two understood him perfectly.
@@88KeysIdaho is English a second language to you? why are you complaining you can't understand if you don't speak English. If you don't understand a colloquial term like fryer then look it up. Its not hard.
I cook very well…although not “professionally trained”…the thing about watching chefs do their stuff is that they don’t have to clean the dishes. It’s a game changer.
This video has rocked my world in more ways than one. My grandmother taught me the "new viral technique" 30 years ago. I'm only now learning how to make scrambled eggs like everyone else 🤣. I thought the scrambled happened in the bowl before it hits the pan, not in the pan. Another thing that rocked my world, I learned from a cook book long ago that French Style scrambled eggs used water instead of milk or cream. The water helps the yolks to thin out, so you can cook them quickly. When you scrambled eggs and milk with a wisk in a pan and called it French style, I was dumb founded. When I make French scrambled eggs I put them in a 12" stainless steel fry pan and spread them out. I don't really need to do a swirl, I just pinch the sides in to let the runny bits hit the pan, or I might make a hole in the middle if they don't want to run to the sides. Either way, I'm done in about 2 minutes bc the eggs cook quickly in the 12" pan. It's my go to approach whenever I'm running late and need to get out the door. Thanks for the video
My method, which I swear by, is a bit of a combination of all three. The starting mixture includes some cream, and it ends up looking a bit like a cross between the “traditional” (as you call it) and the French, but the method involves gently folding it during cooking, rather than stirring vigorously. You end up with a a nice texture of small irregular lumps of set egg in a rich, creamy semi-set glaze.
martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.
I would have said the French technique is where the eggs are done in a bain marine. I first had these on a ferry to Roscoffe on my first trip to France. They were so good that I wanted to tell the chef how much I had enjoyed them(It was my first real experience of French food that I hadn't cooked). It turned out the chef was from Southhampton!
Sometimes I do this method if I'm making them for the whole family, but I do cooking them a bit more than your should for the french tradition. It just makes it easy for everyone to get them at the same time and it's hard to ruin them.
I prefer the French style, but I use a spatula the entire time. I use more butter, cook it on a lower heat, and add the creme near the end. I also don’t don’t whisk the eggs before cooking. They get mixed as I go.
My grandmother has been doing the folded method for as long as I can remember. Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.
the good thing about the "folded" approach is that you can cook it super quick on very high heat, without drying out the eggs. it literally takes seconds. never knew it was famous on ttiktok, but it's pretty old technique, probably coming from Japan/Korea/China where it's used for ages.
Believe it or not, I spent the COVID-19 lockdown learning to cook eggs from different chefs’ RUclips videos. I’ve tried all of the above, and the basic scrambled egg works best for me.
I am a chef working in a cafe and I have used both method #1 & #3. Both techiques were used over my career. There are many RUclips videos on this topic but to varying success. One can service perfectly scramble eggs in 60 seconds under high heat, most importantly it is scalable so young and inexperience supporting staff can achieve the same consistent result repeatedly. #3 technique is also called tornado eggs. TBH...Hong Kong Scrambled Eggs - - 黄埔炒蛋 is the No.1 choice. Just need a tablespoon of cornstarch slurry to technique #3 will give excellent result every time.
I do the folding method because I use a cast iron. The heat retention of the pan lets the liquid egg cook quickly when the cooked egg is moved out of the way.
Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.
I just want to say that over my lifetime I have learned to cook techniques and learned from friends to make exquisite plates of food. Learning how to combine foods with temperature, herbs and the science. Today, because of YT, people can make the same dishes without a thought on how it came about. I wonder if they really appreciate it?
in France we usually start with a cold pan and ad butter at the end to stop cooking and make the eggs shiny, that s how we use to do at least in fine bistrot style restaurant that I ve worked for
US here, but yes your method is what I was taught as French. I don't think he understood why low heat and a double boiler are sometimes used - he just molested an egg for 10 minutes until it was slimy and gritty. I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. Only the first egg quick/easy egg was even close to cooked correctly.
the way I do whisked eggs is using really low heat and whisking constantly so you get something closer to a custard, finish while it’s still fairly liquid, and spoon on toast to get some contrasting texture top with say anchovy+tabasco+lime or bacon bits+pepper+parsley for a more classic flavor combo
Yeah, the whisked eggs on toast is the way to go. I'll toast a bagel with some butter and use that as the base, finish the eggs with sour cream and top with chives. Definitely not an every morning thing, but it's pretty nice.
@@sanyr80 yeah it’s more of a leisurely Sunday breakfast, takes a good 10 minutes at least to come together I think trying to do them quickly as they did here just gets you the worst of both worlds, lumpy snot that is too wet to eat on its own
Dont put cream in the french method. Keep it plain. Slow temperature control with a lot of movement. You want the eggs to thicken, not fry. Salt and pepper afterwards. Best scrambled eggs in my opinion.
The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!
Thought the same thing as soon as I saw how it was made, I make mine mostly like the first method but the great thing about eggs is there are so many ways to make them.
I've made all 3 well - The French, I've made most velvety, the classic works well and the tornado has the nicest texture variation. The omurice omelette pocket is the one I haven't managed to repeatably reproduce and I think it's the hardest of the 4 techniques I can classify as scrambled egg variations. I have to give an honourable mention though to Dad who I credit with dumping a tablespoon of sage and onion stuffing (box) and elevating the scrambled eggs back in the 70s! Absolute genius!
The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good
Theres a “country scramble” popular in American south. Crack eggs into foamy butter and whisk in the pan on medium low. It leaves flecks of white and yolks as well as uniform scramble. ❤
Recently I prefer the method where you add a bit of milky slurry plus small cubes of cold butter into the eggs- it allows me to have soft set eggs without the “raw snot” that is pretty much unavoidable if you want soft curds. I first saw this technique when doing a tomato & egg stir fry and adapted it to plain eggs. I think the french guy has also posted a video on this recently
@@elibrod9981creme fraiche is good but very expensive in Greece where I live so I never use it, I sometimes add sour cream (which I also have to source from foreign shops)
The third one is an omelette, no? Classic method for me, maybe with a bit more butter 🙂 Personally, I find the texture and colour of the French-style unappetising. Good vid 👍
I love mine for every reason, from time to taste to texture. I crack whatever eggs I want into the buttered pan, and as soon as the egg white cooks at the very bottom, I break the yolks and gently stir and fold until desired consistency. I love the marbled look. I don't find it lazy. I find it doing it right. For me. No milk creme salt or pepper (I add later). I've learned I have different ideas of what I want all the time.
Scrambled eggs are incredibly personal, I like mine soft and wet, my wife prefers them almost like popcorn, well cooked. The second, French, version is closest to what I prefer and the way I make them, only I use a little milk rather than cream, and a bit more butter, and the eggs are seasoned at the beaten uncooked stage and finished with just a little fresh black pepper....
Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking. I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍
I always add a dairy element to my eggs before scrambling. Whether it’s milk or cream, sometimes even a bit of cheese. Usually a little shredded cheddar I grate from a block (no cornstarch that way) or a good old slice of American; usually only if I’m doing 5 or 6 eggs, otherwise the slice overwhelms just 2 or 3 eggs. As for the scrambling, never used a whisk before. Just a silicone spatula mostly. Let the egg set and stir and repeat. I absolutely detest eggs that are still wet or overcooked (dry). I was also taught that the quicker you cook the eggs the more tender they will be. A medium-high heat with butter. One of my uncles would let the butter brown before adding the eggs and scrambling them. They come out brown instead of yellow. Kinda trippy the first time I tried them, lol. A nice nutty flavor, though.
I ran an omelet station at the Ritz Carlton Kapalua for ten years on and off, and I've seen and cooked eggs/ omelet's and eggs everywhich way there is. I've been retired for a spell and this video really brought back memories. This Chef is so Cool, and personally agree with both chefs not really digging the whisked or as he stated, French style eggs. Anyways loved the video, let's see what else he's got. 🎸❤️
The best scrambled eggs I ever had were in Italy. The chef mixed 2 or 3 eggs with a tiny amount of salt (tiny because they cause the eggs to release a lot of water, pepper, parsley, and some heavy cream. Mix & pour into a nonstick pan coated with a little butter and olive oil. Let it sit for a few minutes on medium low heat. When the eggs slide in the pan, then start folding. NO whisking. Keep folding until desired doneness. Fantastic!!
I'm for No3 fold method. It's identical to the way Jill Dupliex (Australian chef/food writer) taught me and Bill Grainger (Australian breakfast chef) taught her. Curds and ribbons of creamy yoke still runny in places but mostly set firm. Garnish with parsley or cheddar and fresh baked rolls. The other two, my grandmother would have made. You still can't beat really fresh eggs, low heat, salt and patience.
One knob of butter at the start. Then silicon spatula. Then at the end, take off the heat, add a couple more knobs of butter. That brings down the temperature and stops the cooking. You control the temp by taking the pan on and off the heat, as the spatula moves the cooked egg out of the way. That gives you the right cross between the folded and the traditional Completely agree the whisked isn't right for a breakfast.
my favorite way to do scrambled eggs is a nice soft scramble. knobs of cold butter in the eggs and really working the eggs with a spatula on and off the heat. spoonful of creme fraiche at the end. basically the way gordon ramsay does it except i fully beat my eggs first so the scramble is nice and homogenous without any bits of white.
I like my scrambled eggs in a complete different technique: start with making fried eggs in oil or butter, try not to rip the yolks, low-medium heat until the white is finished, then rip it apart and also the yolks, season, let the yolks finish and then go up with heat until it starts a little bit browning, then add milk/cream, gently scramble, not too much. Result is a scrambled eggs where white and yellow is diffentiated, adding extra texture, having 2 components normally whisked. I love it!
The "folded" method is how I was taught to make eggs and its what I've been teaching my kids. I actually like browned eggs, and this method allows you to have browned curds and runny eggs. Love it.
He overcooked every single one imho, but especially the whisked one. Hard to blame him though, he makes however many eggs a day for british customers.. Can't imagine many are asking for a nice moist custardy soft scramble, they like 'em rubbery
I'm no chef but I have been making scramble eggs for more than 10 years, and tried to perfect them over time. For the "french" eggs, this technique can be done better i'd say. Gordon Ramsays "famous" eggs are the french style, he doesn't whisk them with cream but instead uses cold creme fraiche at the end to cool down the eggs. This doesn't make them "curdled" and makes sure that they don't overcook in the pan. Also, you don't need to whisk them but stirring them constantly to prevent them from setting. If you want to make the "normal" eggs, the first option, you should add COLD butter at the end of the cook to prevent them from overcooking. All of these three sets of eggs looks a bit overdone honestly, but at least the folded one tries to get texture at the cost of flavour.
I have a method that is very interesting. I use an immersion blender and tip the blender to allow air to get into the eggs and the mass of eggs becomes almost double in size and when you cook them, they are quite fluffy! Really really delicious method. I don't know if anybody else has tried that, but it's definitely good! I like it better than just plain scrambled eggs.
My mom always made her scramble in more of a folded way when i was growing up, and I absolutely love it - make a big pan full at least one morning every weekend for my partner and I. Cut it into pieces just the right size for a fresh baked roll or toasted sourdough with nothing other than butter on and I'm at home 🫠 The "actual" scramble, I can enjoy as a side when paired with something like crumbly bacon but I do prefer the folded by far most of the time because the egg is the star of a breakfast or brunch to me any day of the week
I've been doing the folded technique for years and years. Nobody taught me, it just made sense. I had no idea it was considered new or "viral".... It's eggs, they've already been cooked every way possible a thousand times over.
Same here !. I've been folding my eggs for 40 years because I couldn't make an omelette the way I saw chefs on telly make them , so to me , the viral method is an omelette. I add grated cheese then fold onto a plate ! I make scrambled eggs by warming milk in a saucepan , adding whole eggs and gently stirring until they fluff up ..simples !
I love country eggs. My mother made them. You melt the butter and then you drop the eggs whole without into the warm butter and you allow them to begin to set then you slowly stir and fold them. What you get is a beautiful contrast between flecks of solid egg whites and yolk with eggs that are mixed together in between. You take them out when they’re still tender.
Love your videos, but the French style, I don't think you did it correctly. But you've worked in France, so I won't deny that's how you made it there, but what you made doesn't look nearly as good as it can be, how some French dudes take their scrambled eggs. M. White's method online is how they should be made: cooked super slow; you add the cream nearer the end to cool it down so it cooks for longer; and there are supposed to be almost no curds in it, so it's like a think sauce. Well, that's how I cook my "French style scrambled eggs". Maybe "French style" isn't about the technique, but more about the extra butter and cream (which you did), so what I am saying is if you had a different technique you might prefer them more. (I just fucking look French scrambled eggs, at least the way I make them, so no hate intended, just wanted to share my thoughts.)
I'm a bit of a scrambled egg savant ! Out of those three examples, my preference is the folded. However, you should never season until you have finished cooking, especially salt as it makes the water come out of the egg. Now, this will be controversial, I microwave my scrambled eggs on full power, firstly I use a lot of Flora buttery, like a heaped table spoon of it , a splash of milk & two medium eggs & I beat & cook the mixture in an empty Flora spread container. 30 seconds at a time, 1st round, stir, 2nd round, stir, 3rd round only needs 15 seconds, less if you like your eggs to still be wet. This produces a folded type texture that is firm but not hard or bitty.
I am a Home cook. I love to make scrambled eggs for my family and I do it the way you did it in number one. Butter ,scrambled eggs…, Low heat, low and slow. Always produces the best eggs! no burnt or no brown eggs. and it doesn’t have that egg smell like sulfur..
The first eggs were not dry. Also, all eggs “curdle” when cooked. So calling the second plate “curdled scrambled eggs” is a redundant phrase. The correct phrase is French-style Scramble. And as for the third plate, the well known figure 8 method is similar to the method used for the third plate. It is often taught in culinary school and Anthony Bourdain was a fan of the figure 8 method. Just because you watch bingeing with babish videos doesn’t mean you are anywhere on the skill level to criticize high level chefs. Humble yourself because you have got a lot to learn.
@@kollingraham1353And do tell us more about yourself because you best be a multiple star/rosette anointed chef to talk down to people like that. Little tip it isn't fucking humble to condescendingly tell people how unhumble they are. 🙄
The folded method is how everyone I know in the us makes eggs at home. Beat your eggs with a little milk or cream then cook them in butter, on MEDIUM HEAT, pulling the cooked egg from one side of the pan to the other until done!
I was taught the folded method for both omelettes and scrambled eggs. With the scrambled you add a little cream and two nobs of butter. Because of the high heat they are light and fluffy and also much easier to serve on toast without falling off.
Basil - I scrabble as normal and after a while stop breaking it up, but allow it to set up a bit, not all the way like folded but turn over sections to just where its still moist and not runny. And dried basil firmly crushed in my finger lightly sprinkled part way through as well. Salt and pepper I add during my mixing.
The folded egg is something I have been doing for years but I actually fold over some of the parts .. if you use a little more butter .. as you fold you trap pockets of butter in the folds so when you eat you sometimes come across a really rich buttery part..
what’s the brand of non stick pan you’re using? We home cooks are being bombarded with bad expensive stuff. Really curious which ones you’re using in professional kitchens. Thanks!
I sometimes do the French whisked style. I add a slice or two of diced American cheese when the egg goes in the pan, and it fully incorporates into every bit of egg , becoming more like a cheese sauce than some scrambled egg with cheese melted on top. Fantastic on toast!
I’ve seen a few pro chefs try and recreate folded eggs, and they all seem to get the concept wrong and start with whisked eggs. The technique that I use, is 3 whole eggs into skillet on lowest temp possible. Take spatalluh and break the yolks gently (don’t mix just let them ooze). Wait for thin white layer to appear on bottom of pan through the rest of translucent mix, and then fold that white layer on top causing least disruption to rest of mix. Repeat as each white layer forms. Gradually the split yolks will mix into the white layers making the end product appear white and orange marbled. No chalky yolk bits…it will be mixed, but you should still see the separate colours at end. It takes a long time. 10 minutes or more but is absolutely worth it.
I add milk to my scrambled eggs but I cook it the same as you did the first/traditional egg set. Gotta say though if I could do it right I would love to do "folded eggs"
I do my scrambled eggs in a bain marie (double boiler). Slower method, but a lot more forgiving if you are distracted by toast or other stuff. Add butter, cream (or milk or crème fraîche depending on mood), and season. Experiment on timing of seasoning and addition of other stuff. It all depends on what works for you.
the third one looks nice. i tend to add salt when beating the eggs, then leave the salted egg mixture in the bowl for a few minutes because salt can improve the texture of the eggs the longer the eggs are salted; as the proteins in the egg yolks heat up, salt acts like a buffer and prevents them from binding too firmly, resulting in a moister, more delicate curd. water is being squeezed out when the proteins bind together, resulting in a drier scrambled egg.
Hmm, everyone else says that letting the eggs sit with salt in them makes the texture worse. Are you sure you're not getting good results by applying very good technique from a poor starting point, rather than ok technique from a good starting point? I'd suggest salting just before cooking, cook them as normal and see if you like the results better or not.
I have salted beaten eggs before cooking and the results were not good. There was a lot of loose liquid, not bound in the egg and the actual curds were very dry. For me, this is a mistake.
I do the folded egg but with cast iron on induction... takes 45 seconds and is incredible... similar for omlettes, smoking hot.. tiny litte bit of butter just to coat the pan..bang, fold onto plate, no need to turn the omlette, just fold over and directly onto the plate, it finishes cooking through with the residual heat. for me high temperature and speed is everything, the longer you are cooking egges the worse the texture and flavour becomes in my opinion. Other advantage is no mess, just a quick wipe of the pan and it's ready to go for the next one. Just eggs of course.. no milk or cream required, have to be super fresh, direct from farm because all the shops I tried evidently put the eggs out when they are already weeks old ( in Germany ).
Down south in the states we do a variation of the French version. Not sure if it's Cajun style but my mom's Cajun and that's how she taught me. About a tablespoon or two of whole milk in three eggs. Wisk in the bowl and scramble the traditional way without all that wisky air getting in while you're cooking. Texture is way better than the French version of wisking during cooking IMHO.
I cook my eggs using the folding technique, but I use the spatula to cut the eggs into smaller pieces when they are close to finished. I try not to scrap the bottom of the pan, but leave a layer of butter as long as possible.
I'm in a Txxzz nursingwarehouse. I have trouble swallowing most things. No teeth, a MS confuses my throat(it wants to inhale mashed potatoes instead of swallowing 🤷🏽♀️ I'd soft-scrambled eggs for years, 2-3 minutes gently stirring, so the whites are still wet and shiny and it's all loose and soft. Very easy to swallow! But too often they get vats of pre-mixed eggs, and that doesn't work at all🥺🤷🏽♀️
I dunno what you lot are on about, I *love* the French method! Whisking to get some air in there, to make them lighter and fluffier. Perfection! For me it's French no. 1, "normal" close behind for no. 2, folded a more distant no. 3.
I do a combo, fold first then scramble. We add water to our eggs, about 2oz per flat and hit it with a stick blender, scrambled and omelets come out fluffy.. Think the key is get them out of the pan a little wet.
Low-med heat, butter in pan, spatula, cheese , don't ever let the eggs stick, constantly move the egg (NO WHISKING) Eggs come out like pure silk, fully cooked, cooked nearly 3 times as long as hard scrambled but eggs come out tasting like velvety soft and creamy without being runny or raw
I do a combination of French ingredients and folding. I couldn't understand all that action for the classic and French cooking of the eggs. It felt like you hated the eggs! 😂 My mom taught folded method to me as a kid. I'm 55 yo. 😊
The "Folder Technique" is what I like to call "I tried to make an omelette but fucked it up, so now I'm having scrambled eggs instead"
omelet without the performance pressure
he actually missed the folded technique...
Hilarious 👍
Totally. The folded one was a messy omelette, but I bet it tasted nice. The French one seemed too creamy without any substance, like high fat sick in your mouth. Traditional looked good to me, although I usually add a splash of milk to Olsen things up
very that. but if u watch some chefs do it it turns into this amazing flower it's kinda fierce
Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons.
1: Quick cooking time (15-20 Seconds)
2: Visually Larger Portion with same quantity of eggs.
3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again.
4: Visually adds texture to something that would otherwise be plain.
5: The high heat adds a little rise, giving a lighter fluffier egg.
6: For customers it can be something new and innovative.
For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!
The folded/spiral egg definitely looks better on the plate!
Spiral eggs are a scourge of modernity for me, but to each their own
I swear every cafe in NZ does scrambled like the spiral
I've never cooked it and I'm curious about 1 thing. Would there be uncoocked eggs on top of it? Or is so little that gets cooked anyway?
Akl?
I got a strange amount of enjoyment watching scrambled egg being cooked 3 different ways 😊
It’s sort of mesmerizing… Like watching water come to a boil.
The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs.
Folding in sour cream or some chèvre near the 75% stage works amazingly as well.
You can't cook French food in the US because is not French eggs, is not french milk and so on. Just because the product is so different than in France you cannot call French food. French food are made in France with French product. Sorry.😅
Just like the Germans did, we can all do whatever we want with anything French.
The reason why you add any kind of diary product is cos the proteins and fats contained in milk act as a deterrent for egg protein denaturation. What basically happens in poor words, is that your diary product will rise the temperature at which the eggs coagulate (and form "lumps"), and this isn't related to "when" you add milk (or butter or cream). Remember that (still in poor words) when proteins coagulate they tend to squeeze the water out of their structure, and this will happen no matter what once you reach around 82C or above since you would require an extreme amount of diary fats/proteins to rise the egg coagulation temp beyond that threshold. In the video they failed at cooking proper french style scrambled eggs, overcooking the product which came out lumpy, weirdly curdled and watery.
@@ericbarthelemy190You SHOULD be sorry.
You are absolutely right. From my experience, eggs, milk and cream will behave differently whether they’re very fresh, or old but edible. Whisked eggs are almost pointless, unless you incorporate grainy cheese in it.
For silky soft scrambled eggs: few drops of water, not cream although those are good. Adding a few drops of water to scrambled eggs affects the protein strands by creating steam during cooking, which helps achieve a softer and fluffier texture. Here's how it works:
Dilution: The water slightly dilutes the proteins in the egg, reducing the risk of over-coagulation. This makes the scrambled eggs less rubbery.
Steam Formation: As the eggs cook, the added water turns to steam, introducing tiny air pockets into the mixture. These air pockets lighten the eggs' texture, making them fluffier.
Temperature Moderation: Water absorbs heat as it turns to steam, slowing the cooking process slightly and providing a more gentle, even cook. This prevents the proteins from tightening too quickly or unevenly.
In short, the water interacts indirectly with the protein strands by creating an environment that promotes gentler coagulation and a more tender result.
😮
When do you add the water?
@ when beating the eggs. Honestly just a tablespoon or less makes a difference. Light and fluffy
@@Pepperboy555does the same work if you use milk instead of water?
@ it does and as a retired chef of 35 years I always used milk/h&h but when I discovered water by accident I never went back. It has a bit of more tender texture with water imo.
So interesting! Do you use butter in a pan? Medium heat on the hob with some butter is what I usually do. My husband uses the microwave lol
I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference.
I have eggs every day and never get bored of them 🧡
This is so incredibly true about eggs. Depending on how you cook them they come out so differently, but at the same time it's hard to make inedible, so even when the scrambled eggs aren't perfect, they are still pretty good, so it's hard to truly get tired of "eggs" if you just keep making it differently.
Thank you, I was thinking about scrambled egg methods yesterday. Didn't know that the fold was a meme. I started folding my eggs at home recently. Little whole milk, fold, lid on, off the heat. Fluffs up lovely. I'm usually putting it on toast with a thing (say smoked salmon, or charcuterie). It is part of the way to an omelette, but differently fluffy. Like you say, it depends on what you serve it with. That little bit more structure works well for me when biting into toast. Great demonstration.
My mother taught me the folded scrambled egg method. When I did my first cooking class and did it that way, my (western) instructor told me I did it wrong and didn't bother grading me. I didn't know at the time there were different methods. I didn't pursue a chef career after that. I didn't want to be told how to cook. I still cook, just in my own kitchen and my own style.
Good for you!
This is how I want to live my life.
Congratulations you're now a role model for me
Do you narrow you eyes and look into the distance while minor chords play in the background alot? 🤔
That's why is important to take advice only from people you're 100% sure they care about you. Also it's never too late to start a career. If you have a particular skill naturally, will be a lot easier to compensate for lost time.
God bless
Nothing wrong with western teachers. This seems like you're trying to take a swipe at them. You're just different. Not better.
@@ironmantooltime poignant.
I’ve been taught to slow wisk French egg and do it over steam (glass bowl over a pan of water). It produces very smooth egg without any lumps whatsoever. Almost like a cream cheese but made of egg. I personally love it.
I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. But I have also seen low heat using a double boiler with a slow whisk to produce the same effect more consistently, although with a longer cook time (and some still some fat added at the end to stop cooking). It's like he didn't listen or understand when he was taught and now conflates the methods.
YUCK to the "french" eggs and the entire cooking technique of CONSTANT shaking and whisking. Both the others are great! As usual the French are whack at pretty much everything they do except Smoking and Surrendering which they are PROFESSIONAL at doing!! Congrats I guess....
That’s how I make mine…more time consuming but it makes the most velvety scrambled eggs.
(If you own a good cappuccino maker, cooking the eggs with the steam wand is excellent,
what did i just watch, it was dreadful. over cooked and over wisked yuck
The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.
Potato starch and rice flour fascinate me.
@@faithsrvtrip8768 Gives the eggs a bit of a "mochi" chewy texture (in a good way).
A touch of pancake batter will do the trick as well.
I thought the starch in the Japanese omelettes was to change texture, and make the eggs go further
Woah very interesting i will try that
@@jamesbridges7750
I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.
sounds like you're over-handling them.
heard that one called "frambled", like "fried" and "scrambled" put together; taste-wise it's pretty much like over easy eggs broken up, solid whites covered in liquid yolk "sauce".
haven't quite nailed that one myself yet but i like it
I'd rather get a life!
yeah it's also very popular technique and many people prefer that texture. in my country probably the most common technique is similar, just putting eggs directly on the pan and relatively slowly start mixing everything. the result is white & yellow mixture, with slightly different texture to what you're describing.
why don't you remove the yolk and make an egg white omelet, then add the yolk back at the end? sounds like a pain in the ass to not break the yolk while cooking the whites
Literally can't understand a thing you said, but I learn by observation and this is the best video I have ever seen to improve my eggs.
Why can’t you understand?
@@suzipam1234 The multiple audio sources aren't normalized. There is background noise of the kitchen, which the chef is constantly elevating his voice to drown out which causes volume peaking. His increased volume results in a reduction of enunciation and clarity. On top of that, his natural accent is imprecise and his diction is slurred. Turn on the AI CC if you require further demonstration.
But more importantly, my eggs have improved noticeably.
@@suzipam1234 I have no idea what he said at then, or how he ranked them. I think the mushy whisked ones lost, but he said something about having one with a "fryer or something." I have no idea what a fryer is (in this context), or which one he was pointing to.
I understood him, but I do have trouble with some heavier English accents. I was in London for work, and was listening to three men carry on a conversation. I could understand two of them, but whatever the third one said was a complete mystery to me. The other two understood him perfectly.
@@88KeysIdaho is English a second language to you? why are you complaining you can't understand if you don't speak English. If you don't understand a colloquial term like fryer then look it up. Its not hard.
I cook very well…although not “professionally trained”…the thing about watching chefs do their stuff is that they don’t have to clean the dishes. It’s a game changer.
Maybe not NOW they don't, but I bet you $20 every professional chef has washed more dishes in their time than we have.
This video has rocked my world in more ways than one. My grandmother taught me the "new viral technique" 30 years ago. I'm only now learning how to make scrambled eggs like everyone else 🤣. I thought the scrambled happened in the bowl before it hits the pan, not in the pan.
Another thing that rocked my world, I learned from a cook book long ago that French Style scrambled eggs used water instead of milk or cream. The water helps the yolks to thin out, so you can cook them quickly. When you scrambled eggs and milk with a wisk in a pan and called it French style, I was dumb founded.
When I make French scrambled eggs I put them in a 12" stainless steel fry pan and spread them out. I don't really need to do a swirl, I just pinch the sides in to let the runny bits hit the pan, or I might make a hole in the middle if they don't want to run to the sides. Either way, I'm done in about 2 minutes bc the eggs cook quickly in the 12" pan. It's my go to approach whenever I'm running late and need to get out the door.
Thanks for the video
Shoveling a bowl of seasoned cheese scrambled eggs into my mouth, standing over a sink in the dish pit, during a morning shift is bliss.
My method, which I swear by, is a bit of a combination of all three. The starting mixture includes some cream, and it ends up looking a bit like a cross between the “traditional” (as you call it) and the French, but the method involves gently folding it during cooking, rather than stirring vigorously. You end up with a a nice texture of small irregular lumps of set egg in a rich, creamy semi-set glaze.
Yep, same here. I looked at all three and thought "meh, where's that silky smooth creamy texture?"
Me too! with fresh basil and parsley yummy!
martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.
I would have said the French technique is where the eggs are done in a bain marine. I first had these on a ferry to Roscoffe on my first trip to France. They were so good that I wanted to tell the chef how much I had enjoyed them(It was my first real experience of French food that I hadn't cooked). It turned out the chef was from Southhampton!
Sometimes I do this method if I'm making them for the whole family, but I do cooking them a bit more than your should for the french tradition. It just makes it easy for everyone to get them at the same time and it's hard to ruin them.
I prefer the French style, but I use a spatula the entire time. I use more butter, cook it on a lower heat, and add the creme near the end. I also don’t don’t whisk the eggs before cooking. They get mixed as I go.
My grandmother has been doing the folded method for as long as I can remember.
Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.
Beautiful ❤ I love the folded method
the good thing about the "folded" approach is that you can cook it super quick on very high heat, without drying out the eggs. it literally takes seconds. never knew it was famous on ttiktok, but it's pretty old technique, probably coming from Japan/Korea/China where it's used for ages.
I find it works better at a moderate heat, but perhaps I prefer mine more consistently cooked a little less wet than most.
Believe it or not, I spent the COVID-19 lockdown learning to cook eggs from different chefs’ RUclips videos.
I’ve tried all of the above, and the basic scrambled egg works best for me.
Eggs, touch of milk, saltine crackers, mix. Let me know.
Wait, did you say you spent a year indoors cooking an egg?
@@TimTheMusicMan That, sir, is correct. I egged, slept, and then egged again. 365 times.
@@mjolnircarlssen4211 👍👍👍
@@mjolnircarlssen4211 And failed to make a better egg.
I am a chef working in a cafe and I have used both method #1 & #3. Both techiques were used over my career. There are many RUclips videos on this topic but to varying success. One can service perfectly scramble eggs in 60 seconds under high heat, most importantly it is scalable so young and inexperience supporting staff can achieve the same consistent result repeatedly. #3 technique is also called tornado eggs. TBH...Hong Kong Scrambled Eggs - - 黄埔炒蛋 is the No.1 choice. Just need a tablespoon of cornstarch slurry to technique #3 will give excellent result every time.
I already know my fav: slow and low French style with a lil cheese on top! Happy cooking and cheers ;)
I do the folding method because I use a cast iron. The heat retention of the pan lets the liquid egg cook quickly when the cooked egg is moved out of the way.
I've always made mine the third way! Perfection!
Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.
I love the folded technique ones most. Great videos chef! Keep em coming!
I just want to say that over my lifetime I have learned to cook techniques and learned from friends to make exquisite plates of food. Learning how to combine foods with temperature, herbs and the science. Today, because of YT, people can make the same dishes without a thought on how it came about. I wonder if they really appreciate it?
in France we usually start with a cold pan and ad butter at the end to stop cooking and make the eggs shiny, that s how we use to do at least in fine bistrot style restaurant that I ve worked for
English people trying to tell anybody about food is a joke
US here, but yes your method is what I was taught as French. I don't think he understood why low heat and a double boiler are sometimes used - he just molested an egg for 10 minutes until it was slimy and gritty. I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. Only the first egg quick/easy egg was even close to cooked correctly.
@@MplsIRR UK ex-chef here, I concur.
I learned from my grandma nearly 50 years ago, it's a combination of the folded technique and the ingredients of the French. Best of both worlds.
the way I do whisked eggs is using really low heat and whisking constantly so you get something closer to a custard, finish while it’s still fairly liquid, and spoon on toast to get some contrasting texture
top with say anchovy+tabasco+lime or bacon bits+pepper+parsley for a more classic flavor combo
Yeah, the whisked eggs on toast is the way to go. I'll toast a bagel with some butter and use that as the base, finish the eggs with sour cream and top with chives. Definitely not an every morning thing, but it's pretty nice.
@@sanyr80 yeah it’s more of a leisurely Sunday breakfast, takes a good 10 minutes at least to come together
I think trying to do them quickly as they did here just gets you the worst of both worlds, lumpy snot that is too wet to eat on its own
Yes, that's it. Not what these guys did. The approximated French-style eggs, poorly, and then criticized the concept when it was bad.
Dont put cream in the french method. Keep it plain.
Slow temperature control with a lot of movement. You want the eggs to thicken, not fry.
Salt and pepper afterwards. Best scrambled eggs in my opinion.
The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!
Thought the same thing as soon as I saw how it was made, I make mine mostly like the first method but the great thing about eggs is there are so many ways to make them.
Seems like a lot of oil
I've made all 3 well - The French, I've made most velvety, the classic works well and the tornado has the nicest texture variation. The omurice omelette pocket is the one I haven't managed to repeatably reproduce and I think it's the hardest of the 4 techniques I can classify as scrambled egg variations.
I have to give an honourable mention though to Dad who I credit with dumping a tablespoon of sage and onion stuffing (box) and elevating the scrambled eggs back in the 70s! Absolute genius!
The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good
Theres a “country scramble” popular in American south. Crack eggs into foamy butter and whisk in the pan on medium low. It leaves flecks of white and yolks as well as uniform scramble. ❤
Recently I prefer the method where you add a bit of milky slurry plus small cubes of cold butter into the eggs- it allows me to have soft set eggs without the “raw snot” that is pretty much unavoidable if you want soft curds. I first saw this technique when doing a tomato & egg stir fry and adapted it to plain eggs. I think the french guy has also posted a video on this recently
I like how I know exactly who you mean by “the French guy”
(the french guy) is alex if enyone wants to go find the video just type alex eggs
@@zechkurien3031same 😂
Gordon “cools it down “ with some creme fraiche. It’s divine
@@elibrod9981creme fraiche is good but very expensive in Greece where I live so I never use it, I sometimes add sour cream (which I also have to source from foreign shops)
What camera or other technology are you using to films these? This POV is so cool and has so much information to show.
The third one is an omelette, no? Classic method for me, maybe with a bit more butter 🙂 Personally, I find the texture and colour of the French-style unappetising. Good vid 👍
Is folded rrally scrambled, isn't it just folded?
I love mine for every reason, from time to taste to texture.
I crack whatever eggs I want into the buttered pan, and as soon as the egg white cooks at the very bottom, I break the yolks and gently stir and fold until desired consistency. I love the marbled look. I don't find it lazy. I find it doing it right. For me. No milk creme salt or pepper (I add later). I've learned I have different ideas of what I want all the time.
Can’t beat the classic. Heston’s water bath tekkers is also top notch but slow, especially slathered in beurre noisette to finish
That folded scrambled egg looks amazing! I'll try to make that tomorrow. Thanks for the video! 👍
Scrambled eggs are incredibly personal, I like mine soft and wet, my wife prefers them almost like popcorn, well cooked. The second, French, version is closest to what I prefer and the way I make them, only I use a little milk rather than cream, and a bit more butter, and the eggs are seasoned at the beaten uncooked stage and finished with just a little fresh black pepper....
Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking.
I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍
I always add a dairy element to my eggs before scrambling. Whether it’s milk or cream, sometimes even a bit of cheese. Usually a little shredded cheddar I grate from a block (no cornstarch that way) or a good old slice of American; usually only if I’m doing 5 or 6 eggs, otherwise the slice overwhelms just 2 or 3 eggs. As for the scrambling, never used a whisk before. Just a silicone spatula mostly. Let the egg set and stir and repeat. I absolutely detest eggs that are still wet or overcooked (dry). I was also taught that the quicker you cook the eggs the more tender they will be. A medium-high heat with butter. One of my uncles would let the butter brown before adding the eggs and scrambling them. They come out brown instead of yellow. Kinda trippy the first time I tried them, lol. A nice nutty flavor, though.
I ran an omelet station at the Ritz Carlton Kapalua for
ten years on and off, and I've seen and cooked eggs/ omelet's and eggs everywhich way there is. I've been retired for a spell and this video really brought back memories. This Chef is so Cool, and personally agree with both chefs not really digging the whisked or as he stated, French style eggs. Anyways loved the video, let's see what else he's got. 🎸❤️
The French one is great if you get it right but it's too hard to do every morning 😅. The classic one is where it's at tbh.
The best scrambled eggs I ever had were in Italy. The chef mixed 2 or 3 eggs with a tiny amount of salt (tiny because they cause the eggs to release a lot of water, pepper, parsley, and some heavy cream. Mix & pour into a nonstick pan coated with a little butter and olive oil. Let it sit for a few minutes on medium low heat. When the eggs slide in the pan, then start folding. NO whisking. Keep folding until desired doneness. Fantastic!!
I always liked the French style.
I'm for No3 fold method. It's identical to the way Jill Dupliex (Australian chef/food writer) taught me and Bill Grainger (Australian breakfast chef) taught her.
Curds and ribbons of creamy yoke still runny in places but mostly set firm. Garnish with parsley or cheddar and fresh baked rolls. The other two, my grandmother would have made. You still can't beat really fresh eggs, low heat, salt and patience.
literally checked your account for a scrambled eggs video today for lunch 😂 guess I'll have it for dinner as well today lol
One knob of butter at the start. Then silicon spatula. Then at the end, take off the heat, add a couple more knobs of butter. That brings down the temperature and stops the cooking.
You control the temp by taking the pan on and off the heat, as the spatula moves the cooked egg out of the way. That gives you the right cross between the folded and the traditional
Completely agree the whisked isn't right for a breakfast.
my favorite way to do scrambled eggs is a nice soft scramble. knobs of cold butter in the eggs and really working the eggs with a spatula on and off the heat. spoonful of creme fraiche at the end. basically the way gordon ramsay does it except i fully beat my eggs first so the scramble is nice and homogenous without any bits of white.
I like my scrambled eggs in a complete different technique: start with making fried eggs in oil or butter, try not to rip the yolks, low-medium heat until the white is finished, then rip it apart and also the yolks, season, let the yolks finish and then go up with heat until it starts a little bit browning, then add milk/cream, gently scramble, not too much. Result is a scrambled eggs where white and yellow is diffentiated, adding extra texture, having 2 components normally whisked. I love it!
The "folded" method is how I was taught to make eggs and its what I've been teaching my kids. I actually like browned eggs, and this method allows you to have browned curds and runny eggs. Love it.
Thanks for sharing guys! 🙂😋😎❤
I feel he overcooked the classic scrambled eggs
He overcooked every single one imho, but especially the whisked one. Hard to blame him though, he makes however many eggs a day for british customers.. Can't imagine many are asking for a nice moist custardy soft scramble, they like 'em rubbery
Ewww, you both enjoy some nasty textures! 😅
I'm no chef but I have been making scramble eggs for more than 10 years, and tried to perfect them over time. For the "french" eggs, this technique can be done better i'd say. Gordon Ramsays "famous" eggs are the french style, he doesn't whisk them with cream but instead uses cold creme fraiche at the end to cool down the eggs. This doesn't make them "curdled" and makes sure that they don't overcook in the pan. Also, you don't need to whisk them but stirring them constantly to prevent them from setting.
If you want to make the "normal" eggs, the first option, you should add COLD butter at the end of the cook to prevent them from overcooking.
All of these three sets of eggs looks a bit overdone honestly, but at least the folded one tries to get texture at the cost of flavour.
0:25 sigh. No - no milk and cream - just butter and lots of stirring / whisking.
Using a proper whisker makes a difference over a spoon I’ve found.
@@sicilianr1try a wooden fork like Delia says.
I have a method that is very interesting. I use an immersion blender and tip the blender to allow air to get into the eggs and the mass of eggs becomes almost double in size and when you cook them, they are quite fluffy! Really really delicious method. I don't know if anybody else has tried that, but it's definitely good! I like it better than just plain scrambled eggs.
My mom always made her scramble in more of a folded way when i was growing up, and I absolutely love it - make a big pan full at least one morning every weekend for my partner and I.
Cut it into pieces just the right size for a fresh baked roll or toasted sourdough with nothing other than butter on and I'm at home 🫠
The "actual" scramble, I can enjoy as a side when paired with something like crumbly bacon but I do prefer the folded by far most of the time because the egg is the star of a breakfast or brunch to me any day of the week
viral is viral for a reason! looks the best, and relatively easier to make too. win win!!
I've been doing the folded technique for years and years. Nobody taught me, it just made sense. I had no idea it was considered new or "viral".... It's eggs, they've already been cooked every way possible a thousand times over.
Same here !. I've been folding my eggs for 40 years because I couldn't make an omelette the way I saw chefs on telly make them , so to me , the viral method is an omelette. I add grated cheese then fold onto a plate ! I make scrambled eggs by warming milk in a saucepan , adding whole eggs and gently stirring until they fluff up ..simples !
I love country eggs. My mother made them. You melt the butter and then you drop the eggs whole without into the warm butter and you allow them to begin to set then you slowly stir and fold them. What you get is a beautiful contrast between flecks of solid egg whites and yolk with eggs that are mixed together in between. You take them out when they’re still tender.
Love your videos, but the French style, I don't think you did it correctly. But you've worked in France, so I won't deny that's how you made it there, but what you made doesn't look nearly as good as it can be, how some French dudes take their scrambled eggs. M. White's method online is how they should be made: cooked super slow; you add the cream nearer the end to cool it down so it cooks for longer; and there are supposed to be almost no curds in it, so it's like a think sauce. Well, that's how I cook my "French style scrambled eggs". Maybe "French style" isn't about the technique, but more about the extra butter and cream (which you did), so what I am saying is if you had a different technique you might prefer them more. (I just fucking look French scrambled eggs, at least the way I make them, so no hate intended, just wanted to share my thoughts.)
my dad don't use a pan but a bain Marie (pot water pot) for extra slow cooking and it is the way :p
Nice, that's how Blumenthal does it and with brown butter
I'm a bit of a scrambled egg savant ! Out of those three examples, my preference is the folded.
However, you should never season until you have finished cooking, especially salt as it makes the water come out of the egg.
Now, this will be controversial, I microwave my scrambled eggs on full power, firstly I use a lot of Flora buttery, like a heaped table spoon of it , a splash of milk & two medium eggs & I beat & cook the mixture in an empty Flora spread container.
30 seconds at a time, 1st round, stir, 2nd round, stir, 3rd round only needs 15 seconds, less if you like your eggs to still be wet.
This produces a folded type texture that is firm but not hard or bitty.
not everything needs to be made like a chef it's freaking scrambled eggs
I have a industrial size kitchen. I dont turn it on because i think Gordo is going to come around the corner yelling on how to light it
I am a Home cook. I love to make scrambled eggs for my family and I do it the way you did it in number one. Butter ,scrambled eggs…, Low heat, low and slow. Always produces the best eggs! no burnt or no brown eggs. and it doesn’t have that egg smell like sulfur..
dry scrambled eggs, curdled scrabbled eggs, not scrambled eggs
The first eggs were not dry. Also, all eggs “curdle” when cooked. So calling the second plate “curdled scrambled eggs” is a redundant phrase. The correct phrase is French-style Scramble. And as for the third plate, the well known figure 8 method is similar to the method used for the third plate. It is often taught in culinary school and Anthony Bourdain was a fan of the figure 8 method.
Just because you watch bingeing with babish videos doesn’t mean you are anywhere on the skill level to criticize high level chefs. Humble yourself because you have got a lot to learn.
@@kollingraham1353burn
Folded or scrambled for me
@@kollingraham1353And do tell us more about yourself because you best be a multiple star/rosette anointed chef to talk down to people like that. Little tip it isn't fucking humble to condescendingly tell people how unhumble they are. 🙄
@@Paulstrickland01lmao the guy talking down to people about pesto has no right to act like this.
The folded method is how everyone I know in the us makes eggs at home. Beat your eggs with a little milk or cream then cook them in butter, on MEDIUM HEAT, pulling the cooked egg from one side of the pan to the other until done!
3rd one not just an omelette?
What kind of pans are those? The brand and the material? I'm seeing them in a lot of professional cooking videos. Hard anodized?
The French are weird.
Brexit 😂
@@tigransmhitarjans985 It was great, wasn't it!
@@SacClass650 Farage forever))
@@SacClass650 freaking Polish plumbers and French chefs))
That folded one looks nice. Eggs are one of the few things I have to eat right now, so I think I'll go make my own.
I was taught the folded method for both omelettes and scrambled eggs. With the scrambled you add a little cream and two nobs of butter. Because of the high heat they are light and fluffy and also much easier to serve on toast without falling off.
Basil - I scrabble as normal and after a while stop breaking it up, but allow it to set up a bit, not all the way like folded but turn over sections to just where its still moist and not runny. And dried basil firmly crushed in my finger lightly sprinkled part way through as well. Salt and pepper I add during my mixing.
Off to Fallow on Saturday! Sooooo excited
The folded egg is something I have been doing for years but I actually fold over some of the parts .. if you use a little more butter .. as you fold you trap pockets of butter in the folds so when you eat you sometimes come across a really rich buttery part..
what’s the brand of non stick pan you’re using? We home cooks are being bombarded with bad expensive stuff. Really curious which ones you’re using in professional kitchens. Thanks!
I sometimes do the French whisked style. I add a slice or two of diced American cheese when the egg goes in the pan, and it fully incorporates into every bit of egg , becoming more like a cheese sauce than some scrambled egg with cheese melted on top. Fantastic on toast!
I’ve seen a few pro chefs try and recreate folded eggs, and they all seem to get the concept wrong and start with whisked eggs.
The technique that I use, is 3 whole eggs into skillet on lowest temp possible. Take spatalluh and break the yolks gently (don’t mix just let them ooze). Wait for thin white layer to appear on bottom of pan through the rest of translucent mix, and then fold that white layer on top causing least disruption to rest of mix. Repeat as each white layer forms. Gradually the split yolks will mix into the white layers making the end product appear white and orange marbled. No chalky yolk bits…it will be mixed, but you should still see the separate colours at end.
It takes a long time. 10 minutes or more but is absolutely worth it.
I add milk to my scrambled eggs but I cook it the same as you did the first/traditional egg set. Gotta say though if I could do it right I would love to do "folded eggs"
I do my scrambled eggs in a bain marie (double boiler). Slower method, but a lot more forgiving if you are distracted by toast or other stuff. Add butter, cream (or milk or crème fraîche depending on mood), and season. Experiment on timing of seasoning and addition of other stuff. It all depends on what works for you.
the third one looks nice. i tend to add salt when beating the eggs, then leave the salted egg mixture in the bowl for a few minutes because salt can improve the texture of the eggs the longer the eggs are salted; as the proteins in the egg yolks heat up, salt acts like a buffer and prevents them from binding too firmly, resulting in a moister, more delicate curd. water is being squeezed out when the proteins bind together, resulting in a drier scrambled egg.
Hmm, everyone else says that letting the eggs sit with salt in them makes the texture worse. Are you sure you're not getting good results by applying very good technique from a poor starting point, rather than ok technique from a good starting point? I'd suggest salting just before cooking, cook them as normal and see if you like the results better or not.
I have salted beaten eggs before cooking and the results were not good. There was a lot of loose liquid, not bound in the egg and the actual curds were very dry. For me, this is a mistake.
I do the folded egg but with cast iron on induction... takes 45 seconds and is incredible... similar for omlettes, smoking hot.. tiny litte bit of butter just to coat the pan..bang, fold onto plate, no need to turn the omlette, just fold over and directly onto the plate, it finishes cooking through with the residual heat. for me high temperature and speed is everything, the longer you are cooking egges the worse the texture and flavour becomes in my opinion. Other advantage is no mess, just a quick wipe of the pan and it's ready to go for the next one. Just eggs of course.. no milk or cream required, have to be super fresh, direct from farm because all the shops I tried evidently put the eggs out when they are already weeks old ( in Germany ).
Down south in the states we do a variation of the French version. Not sure if it's Cajun style but my mom's Cajun and that's how she taught me. About a tablespoon or two of whole milk in three eggs. Wisk in the bowl and scramble the traditional way without all that wisky air getting in while you're cooking. Texture is way better than the French version of wisking during cooking IMHO.
Great lesson, thanks!
The folded one came to super snappy-like, I like that in a morning dish.
Hey Fallow! Where can I buy a spatula like that? Thanks!
look for a good quality maryse spatula
Be sure to search for "maryse spatula". Not only "maryse".
Thank you so much!!@@FallowLondon
I cook my eggs using the folding technique, but I use the spatula to cut the eggs into smaller pieces when they are close to finished. I try not to scrap the bottom of the pan, but leave a layer of butter as long as possible.
Great job! I prefer the French style with a touch of gruyere and chives.
I have always used the 'fold'. It seems to produce the fluffiest/omelette-type scramble.
I'm in a Txxzz nursingwarehouse. I have trouble swallowing most things. No teeth, a MS confuses my throat(it wants to inhale mashed potatoes instead of swallowing 🤷🏽♀️
I'd soft-scrambled eggs for years, 2-3 minutes gently stirring, so the whites are still wet and shiny and it's all loose and soft. Very easy to swallow! But too often they get vats of pre-mixed eggs, and that doesn't work at all🥺🤷🏽♀️
I dunno what you lot are on about, I *love* the French method! Whisking to get some air in there, to make them lighter and fluffier. Perfection!
For me it's French no. 1, "normal" close behind for no. 2, folded a more distant no. 3.
I do a combo, fold first then scramble. We add water to our eggs, about 2oz per flat and hit it with a stick blender, scrambled and omelets come out fluffy.. Think the key is get them out of the pan a little wet.
Low-med heat, butter in pan, spatula, cheese , don't ever let the eggs stick, constantly move the egg (NO WHISKING)
Eggs come out like pure silk, fully cooked, cooked nearly 3 times as long as hard scrambled but eggs come out tasting like velvety soft and creamy without being runny or raw
Cheese? assume yer American?
I do a combination of French ingredients and folding. I couldn't understand all that action for the classic and French cooking of the eggs. It felt like you hated the eggs! 😂 My mom taught folded method to me as a kid. I'm 55 yo. 😊
French style with cream cheese towards the end to keep it very moist ... goes very well on a toast or bagel etc. The bread will soak up the liquid. 😊