No need to worry. He is hurrying and cooking while talking. His microphone is very close to his face which accentuates his breathing. Wasn't it a well- done descriptive video? Excellently done with great details. Thank you!
I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.
No, but now I know why my husband's scrambled eggs have become so unpalatable of late; he has the heat too high. Glad I found this. These are going to make a nice light dinner next weekend.
I just made this for my wife and I this morning. It is freaking yummy! The trickiest part for me was cooking the toast. I decided to remove the garlic once it had turned brown. Once I got the temperature for that the toast cooks pretty quick. The eggs were actually a lot easier. Just keep it on a low heat and don't be afraid to move that pan off. You'll know when it's right cuz it'll be steaming just a little bit. This guy's been up on the internet for years and I've been dying to try it. Definitely worth doing
Yeah, I agree completely. This is just not something you learn in a book. Having the visuals at the important parts, like the texture you are seeking and that spatula trick really needs the visuals.
Why are you all so mean? The chef is probably just nervous about being filmed. He didn't get here without effort, that's obvious because no one becomes a chef without effort, so don't underestimate his abilities. It's true that making scrambled eggs is something "basic" and most people know how to do it, but it's not like this was the only thing he knew how to cook. Plus, he's sharing techniques he has learned in hopes of helping others become better at simple things like making eggs for breakfast. There's no need to be a smartass with hateful comments.
Scrambled eggs might be basic, but not very many people know how to make them properly. Never browned, always a creamy texture, most people over cook their scrambled eggs, hense his steady reference to rubbery eggs.
5 лет назад+28
These are the style of creamed eggs I had last week in Dourdan, France, and they were amazing! You have not lived if you have not had them! Great video!
I've never heard the WHY of clarified butter before, and I've seen a lot of cooking videos in my time. Great teacher. I like how he's teaching aspiring chefs how to make use of unused things for something else. Making use of everything is a key part of the restaurant business. “We have the technology” to lift up the pan. Great teacher!
The cream is in a liquid state when it is incorporated in the eggs. Clarifying the butter ...as he stated ... gets the milk solids out of fat component of the butter so that it can get hotter without burning the milk solds ... this is just a chemistry lab at work with food. Science is everywhere ❤!
Chef DJ diary for last 20 years; daily entry ;" just added some more cheese/ just added some more cream." slurp slurp. Chef DJ ( D.J. was for "Don't Jump- or take any form of exercise") had a special technique for putting out fires in previous job - he just lay down on them.
What is it about people who think they can share personal information about someone else without permission. Why do people (mainly women) have the need to tell everything they know. Do they think that is impressive.
I watched this and appreciate the detail. I lived in Nice, France for 3 years, travelled to Paris constantly and love their food....its a wonderful thing to be so meticulous. As an untrained chef, but one who watches these shows, I learned here how to "fry" the bread like the French but as a southern American, I cringed at all that oil....something we get accused of "overdoing" here in the south...frying EVERYTHING. I immediately thought of english muffins, toasting them to "perfection" with a tiny tad of butter and doing the eggs just the same using the gruyere cheese (will save some for my mac/cheese), and the chive/tomato is a must. I must TRY the toast as it must be divine....a French "comfort food".? I use the exact same pan to do my eggs (for one) and how I wish I could study under this man. Kudos. God bless.
I tried the recipe. The small amount of mustard is not loud or apparent. The mustard offsets the egg yolk flavor which I am not fond of. The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious! Best egg recipe ever!
So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening. When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ? Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨🍳 🥚 🧂 🍴
@@Vesperlyndy it`s not the breathing alone that is not healthy ... the amount of fat in this dish is worrying. Nevertheless this is a very instructive video ... if you like to eat this way
I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.
The video was made to attract potential students. But all the schools in the USA have closed after the government cracked down on for-profit schools' predatory practices. (And although they used the "Le Cordon Bleu" name, they were only loosely affiliated with the original school in France.)
@@seikibrian8641 ....and she (Julia Child) also cooked,baked,pan-fried,sauteed,etc.,with real BUTTER! No cheap veggie oil/s or margarine/s! Anything can be delicious & healthy if prepped & eaten in moderation! :-)
@@1genevieve2 Well, she used vegetable oils (olive oil, peanut oil, etc.) and vegetable shortening when they were appropriate, but yes, she loved butter, and not "that OTHER spread" as she derisively called margarine.
This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave
He was an instructor at my culinary school. This is just how he naturally is. Chef DJ's a really nice guy who loves cooking and teaching and I really only have nice things to say about him ☺️
Okay I will have to try this. Combining the fried bread with the eggs etc. I can imagine how the various textures and flavors make each of the individual traits stand out by the intimate comparisons of them being combined so closely together. The american version: mopping your sunny side up eggs off the plate with your limp toast. Oh yeah i forgot, it is illegal in america's to not thoroughly cook the yolks all the way through.. Lol.
@@JoelBrothers a Ferrari is only a car, caviar is only fish eggs. If you don't think there is a difference between this an runny eggs and cheese, then you've managed to incrementally simplify your life a bit further in to the mundane. Congratulations.
Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.
I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future. I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu
@@smokenot87 They each stand on their own merits. None of the ones I've mentioned use cheese like this one. I think my favorite was Chef Marco's because his low and slow method creates a unique texture for the eggs. They're absolutely marvelous.
He is definitely a master with the language, a very enjoyable master so that we can enjoy the enjoyabl language used to describe "the process" or the "texture"
Or the concoction and how it will ultimately look good on the palette! Geez... it is eggs, bread, cheese and some fat milk! I would love to hear George Carlin talk about this on stage.
@@williamcervetti1455 I enjoyed that enjoyable language while he was actually describing what some may say was the perfect representation of describing that very process. *4.9 pages left* fml....
Thank you for this wonderful video and demonstrating how to work with an overheated pan and the technique of stirring the eggs. Such an artistic display and sense of detail. Inspiring. I just made this and it was lovely. Thank you for the instruction and inspiration.
Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!
@@zwierzynieckaj1017 hi! Yes, organic butter costs more. I find organic ingredients to taste better overall and to be more healthier. I use President brand butter from France that I purchase from my local Publix supermarket. Cheers!
Syed Rehan Fida I mean... it’s not really a technique so much as it is common sense. Just place the knife down as you’re holding it so you pick it up the same without having to fiddle. It’s not like it’s a safety thing.
hardfugoo sure it’s a safety thing. Reach to grab the chopped food on the cutting board and hit your hand on the knife. Would you rather hit the spine or the blade? As sharp as I keep my knives I would want to hit the spline side.
I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan. You're warming them through while melting and incorporating the cheese, slowly. WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time. Enjoy.
Hi I am Sankalita from India...Thankyou for sharing this recipe. Will definitely try this at home. Love your way of teaching ...every step is so much details. Thankyou
This chef gives a great explanation of the “hows and whys” of a dish. (I don’t mind the breathing-reminded me of my father, and Dad was an excellent cook. )
*FIRST* time I've watched this chef, & first time I've seen this egg dish. I love how he explains every step, & his diction is nearly perfect! I am going to make a point to either try this recipe myself, OR, order it at a restaurant whenever I'm able to get out of this lockdown.
Compared to your diction? Listen closer. 3:29... crispy oil? LOL At 4:24 he says I'm just going to pull that off our paper towels as he puts them on his paper towels. I'm not picking on him, he's a chef not a politician. No D, I'm picking on you! LOL love, Indy Steve
I’m going to try this. My husband loves cheese with eggs. But this would be a great extra for a special breakfast. I enjoyed watching your techniques. Thank you for sharing the video.
firm up the eggs a little. We aren't used to runny snot eggs, and all that extra moisture will make the person think the eggs aren't done. Texture accounts for a lot when you are used to having them completely different.
Thank you so much for this wonderful and beautiful presentation. In my kitchen all of my eggs are put through a fine sieve or colander. I will fry the bread in clarified butter; More delicious than oil. And there is a rule in my kitchen that even cherry tomatoes get skinned. I'll be trying this the next Sunday. Thank you Chef!
I've been doing the milk/cream in mine since my grandmother, a professional cook, taught us when we were in elementary school but I've never done them with Dijon mustard. Other than the tomatoes it looks tasty. Will be trying it and experimenting with different cheeses.
Some people cannot stand anyone who makes even the smallest mistake. For they themselves consider their own total perfection as a way to chastise others. Their lives are made miserable because no one likes them. He who is without sin cast the first stone.
This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.
I made these for my wife and I this morning. Followed his directions to a tee, and this dish was absolutely delicious! I will definitely make this again.
"We have the technology" 😂😂😂 He is hilarious, dicing chives into rings and using crispy oil... Awesome. All joking aside, I am going to recreate this dish. 🤓🥳
I make these eggs just about every Sunday. They are definitely a favorite around here. I use toasted multigrain sourdough instead of toast points for a little more of a rustic feel, but otherwise, it's the same.
@@VirtualHolocaust They're cooked. They just have a textural consistency similar to oatmeal. I cook my eggs like that all the time. If it's not for you preferentially, that's fine. But understand master chefs will tell you those eggs are cooked, and you won't get sick from it.
I don’t comment often but I want to say how much I appreciate this channel. I am a good home chef and I want to step up my game. I would love to be a professional celebrity chef one day. Thank you LeCordon Bleu for these videos, they are very informative and easy to follow for beginners and they even teach people who know how to cook tips and tricks. Ignore the hate but understand where it’s coming from (with the sound quality) andante try to fix it. I have noticed a lot of people like the sound of the cooking process, the cutting, sizzling, etc but they aren’t fond of excessive background noise. I’m not complaining but I see why some are. I’m just thankful for the opportunity to learn from this brilliant chef
Pretty awesome... I was looking for this recipe since I had this once in the breakfast spread of Hilton Hotel 🏨. I made this immediately after watching the full video, and it turned out exactly the same. The expert tip to cook on a low flame with butter was the key. Thank you chef for sharing this wonderful secret. You made my day 😄👍
Not just butter, but clarified butter...I've known about it forever thanks to my mom, but this man explained the function thereof. I'm glad you enjoyed it, I'm looking forward to making it as well. I came to this video because I had never heard of these eggs before.
Nana Ann, I've made them before just came back as I misplaced his instructions I had saved. These are great for dinner or brunch. Oh and easy to make. We all have these ingredients at home but I have left the tomato out :)
@@ellamone9998 Ooooh eeeeeh, you're making me hungry & I still haven't gone shopping for ingredients. Personally, I'd probably enjoy an accompaniment of cherry or grape tomatoes easy, but my husband puts them into the same class as broccoli...untouchable, hehe, so I understand how you feel.
Why has RUclips been recommending this creamed egg video for the last three weeks? No matter what I watch this creamed egg video has been stalking me relentlessly.
Yep, I got that as well! I was thinking it was because I tend to enjoy watching cooking videos, especially Food Wishes. I notice that YT is aware of what you want to watch, and presents more of it.
0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...
What a lovely dish [I chimed in again 12-mins. later]. This could even be served for ones dinner, accompanied by fresh sautéed asparagus. I am going to have to make this. Looks wonderful.
This is not a french recipe ! it looks like the chive omelet I make when I'm too lazy to cook in the evening ! :) (bread in oil with garlic: never seen that in France! ) :)
@@sylviebernet843 Thankyou, its no french anything its scramled eggs with cheese and couple green onion on top, my 5 yr old is preparing one right now (and he's never seen the video)c'est un garcon intelligent
@@sylviebernet843 i LIVE in France - never heard of such a dish and certainly never seen it in any restaurant. Also i would call that dish death on a plate. Especially that deep fried bread. 🤢
Well thank you chef! I don't think I've ever tried eggs that "wet" before, and normally prefer them a bit more stable, but I'm going try with those toast points and see if I don't mind it. UPDATE !! This came out terrific, and my wife was so happy with it she wants me to make it again. I completely enjoyed this, the toast stayed crisp throughout, flavors were great, and I'm a new fan of creamy style French egg dish.
@@Emiliapocalypse Yeah, good luck with it...the trick is the low heat, and keeping it moving until that consistency is reached...I hope you get it just right. I really enjoyed it.
Well, I think you did not do a bad job. Your knowledge of the whole dish is good and you presented it in a nice way. The video is called French Creamed Eggs and that is what it is. It is just a simple dish but well explained. Good job
I made it this morning but used fresh grated San Joaquin Gold cheese, it's pretty close to Gruyère. I also did not have any Dijon BUT did have some spicy deli mustard, it was really good. The eggs were light & fluffy, the mustard gave it a little tartness which was different and the cheese made them creamy and flavorful. I have added half & half as well as grated cheese before, had never heard of using Dijon mustard. I also applied his approach of cooking at the lower heat like he did. The part of this recipe that intrigued me was the fried toast, olive oil & garlic, WOW! Although I did not do the toast, I am going to try this later by itself, just to see how the flavor is, could be my new favorite way to make garlic bread.
I agree with the chefs proposition that “… it is enjoyable to enjoy food.” So enjoy his enjoyment of making enjoyable food that can be enjoyed when eaten.
Seen today, prepared today, delicious! You Sir, are really an Original! Skilled, obviously a nice guy, willing to share his knowledge! Thank you very much!
I made this yesterday. Very tasty but mine didn't look as nice as his. Do like his technique. Next time I will emulsify the mustard and cream together and then add that to the eggs. Also my very expensive pan is a pos.
Thank you. I learned that this is a very enjoyable dish that is very enjoyable to enjoy, and also that the molten lava that comes out of the ground is called magnum.
@@Dipp182 All people are complaining! It's amazing how the world has become after all princesses and princes have grown up! Respect that there are people who do not kiss the earth you are going on, and people who are tired of the snowflakes are constantly demanding that everyone in the world agree with you. Egoist Generation! He breathes as he does and is not going to change it for the snowflakes!
@@Dipp182 i mean, he's a big boy. so yes. that's the price you pay for being a chef. you get to taste incredible food and sometimes enjoy it too much. everything takes a toll.
"It's very enjoyable to enjoy the food." What a quote
I enjoy when something is enjoyable to enjoy
perfect.. no flash.,,, no stupid music.. just quality from start to finish
Well, he''s got the hat, so i trust him
If only comments had been disabled.
No need to worry. He is hurrying and cooking while talking. His microphone is very close to his face which accentuates his breathing. Wasn't it a well- done descriptive video? Excellently done with great details.
Thank you!
FRENCH BASQUE here...
Adore you AND these eggs!
They and the garlic toast points were 😋 YUMMY
I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.
Thanks Michael. Well said. Some people on here are just plain mean!
No, but now I know why my husband's scrambled eggs have become so unpalatable of late; he has the heat too high. Glad I found this. These are going to make a nice light dinner next weekend.
Different animal? U mean as in the eggs from the chickens or the cream from the cows?
I would suppose that creamed eggs are important to someone. Perhaps a priest or nobleman.
croutons calcined with egg shells would also be animal a la french?
That is the CLEANEST, MOST ORDERLY KITCHEN I have EVER SEEN!!!!!!!🤯
This chef is the right balance between science and passion.
and breathing
I just made this for my wife and I this morning. It is freaking yummy! The trickiest part for me was cooking the toast. I decided to remove the garlic once it had turned brown. Once I got the temperature for that the toast cooks pretty quick. The eggs were actually a lot easier. Just keep it on a low heat and don't be afraid to move that pan off. You'll know when it's right cuz it'll be steaming just a little bit. This guy's been up on the internet for years and I've been dying to try it. Definitely worth doing
I enjoy this type of technique videos, because they show you how to cook; not how to follow a recipe.
I learned lots including that ghee has a higher burning temperature point.Now i can choose to use butter or clarified butter (ghee)
Yeah, I agree completely. This is just not something you learn in a book. Having the visuals at the important parts, like the texture you are seeking and that spatula trick really needs the visuals.
Dirty bastard didn't even wash his hands after handling eggs.
Why are you all so mean? The chef is probably just nervous about being filmed. He didn't get here without effort, that's obvious because no one becomes a chef without effort, so don't underestimate his abilities. It's true that making scrambled eggs is something "basic" and most people know how to do it, but it's not like this was the only thing he knew how to cook. Plus, he's sharing techniques he has learned in hopes of helping others become better at simple things like making eggs for breakfast. There's no need to be a smartass with hateful comments.
Andrea Reyes paper chefs and inexperienced line cooks like this one do.
The chef is overweight, hence panting. There's really nothing else to say other than it's really annoying.
he is very much close with microphone
Who is making jokes? I would love to take some instruction from this chef.
Scrambled eggs might be basic, but not very many people know how to make them properly. Never browned, always a creamy texture, most people over cook their scrambled eggs, hense his steady reference to rubbery eggs.
These are the style of creamed eggs I had last week in Dourdan, France, and they were amazing! You have not lived if you have not had them! Great video!
Thank you, I'm gonna give these a shot; just really runny & cheesy scrambled eggs, but delicious..I add a lil sour cream though;)
I've never heard the WHY of clarified butter before, and I've seen a lot of cooking videos in my time. Great teacher. I like how he's teaching aspiring chefs how to make use of unused things for something else. Making use of everything is a key part of the restaurant business. “We have the technology” to lift up the pan.
Great teacher!
Most chefs don’t bother explaining why they use clarified butter, although Chef Jean Pierre has explained why.
the other reasonfor clarified butter is it tastes 100x more delicious
I was scratching my head too since he proceeded to mix in eggs with cream which is flush with milk solids.
Martha Stewart explained it many times
The cream is in a liquid state when it is incorporated in the eggs. Clarifying the butter ...as he stated ... gets the milk solids out of fat component of the butter so that it can get hotter without burning the milk solds ... this is just a chemistry lab at work with food. Science is everywhere ❤!
You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude
You can see he has difficulty breathing due to being obese.
Do you think the cholesterol might have something to do with his breathing and the butter is using
@@manuelorozco3870 do you think the THC might have something to do with your paranoid schizophrenia
@@manuelorozco3870 he's got a med alert bracelet - most likely asthma or COPD.
Chefs don't eat every meal they make, you know that right?
I never trust a skinny chef.
He is a professional. Nice job chef, thank you.
ruclips.net/video/sMG1nlQi5bg/видео.html ,,...
HEH I had Chef DJ when I went to culinary school in Portland OR- actually a pretty good dude. He was a firefighter before he went the chef route.
puts out fire when chef jacket catches on fire in fact every chef should be a fireman dont you think
Chef DJ diary for last 20 years; daily entry ;" just added some more cheese/ just added some more cream." slurp slurp. Chef DJ ( D.J. was for "Don't Jump- or take any form of exercise") had a special technique for putting out fires in previous job - he just lay down on them.
What is it about people who think they can share personal information about someone else without permission. Why do people (mainly women) have the need to tell everything they know. Do they think that is impressive.
Covfefe wow. Speechless. I guess you have a valid point.
@@covfefe5156 WUT? That he was a fire fighter? Sheesh touchy much? Probably noted in his CV anyway.
Lived and worked in the south of France for over 20 years. Never seen or heard of this dish. I am a chef !
This was a pleasure to watch. Chef is so well-organized, careful, and skilled.
he is breathing so heavy it’s gross
I know you don't often see chefs with all their ingredients laid out in tiny bowls when they're being recorded.
This guy was one of my instructors in culinary school. He's awesome 😎
@@rwbmaat I think he has health issues.
I never even noticed his breathing! Great chef. Thank you. I enjoyed this video.
I did
Hey we look almost similar
Try baby buds or some oil from pharmacy
I watched this and appreciate the detail. I lived in Nice, France for 3 years, travelled to Paris constantly and love their food....its a wonderful thing to be so meticulous. As an untrained chef, but one who watches these shows, I learned here how to "fry" the bread like the French but as a southern American, I cringed at all that oil....something we get accused of "overdoing" here in the south...frying EVERYTHING. I immediately thought of english muffins, toasting them to "perfection" with a tiny tad of butter and doing the eggs just the same using the gruyere cheese (will save some for my mac/cheese), and the chive/tomato is a must. I must TRY the toast as it must be divine....a French "comfort food".? I use the exact same pan to do my eggs (for one) and how I wish I could study under this man. Kudos. God bless.
Fry them in lard
@@user-rn3rn6nl3h I agree! No vegetable oil or canola oil or soybean oil! Lard or butter or coconut oil.
Oĺ
@@MegaMagicdog
I tried the recipe. The small amount of mustard is not loud or apparent.
The mustard offsets the egg yolk flavor which I am not fond of.
The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious!
Best egg recipe ever!
Nice vid sir, gonna try this method. You were clearly spoken and gave great direction, I really appreciate your time to make this video.
“It’s very enjoyable to enjoy the food”
-some guy
'I just want a little bit of air' 😳
Senior quote.
Also him : "mhfffmnhfffmmhhffmmhff"
Sounds like a Frank Burns from M*A*S*H. It’s nice to be nice to the nice.
I went to the comment just to look for this
First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread
Peter Scrafton hes one of the best
Chris penis
I have all these simple ingredients love to cook..im going to try this
So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening.
When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ?
Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨🍳 🥚 🧂 🍴
I can hear the chef literally breathing life into the meal
Yeah the breathing is concerning honestly
Really! All i heard was him struggling to breath. He needs to do something about his weight or he wont be around much longer
yeah :( that breathing is not healthy...
Yes he sounds seriously asthmatic?
@@Vesperlyndy it`s not the breathing alone that is not healthy ... the amount of fat in this dish is worrying. Nevertheless this is a very instructive video ... if you like to eat this way
Haha when he was talking about keeping the eggs cooking at the right temperature-- "We have the technology"
Great video, thanks Chef.
I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.
I cant wait to try this. Chef made it look easy. You can see the eggs are nothing like scrambled.
stop trolling the man, he has made this video to try and be helpful
The video was made to attract potential students. But all the schools in the USA have closed after the government cracked down on for-profit schools' predatory practices. (And although they used the "Le Cordon Bleu" name, they were only loosely affiliated with the original school in France.)
onefoot7 eat raw eggs with organic fresh corn if u r that concerned about ur health
@@seikibrian8641 ....and she (Julia Child) also cooked,baked,pan-fried,sauteed,etc.,with real BUTTER! No cheap veggie oil/s or margarine/s! Anything can be delicious & healthy if prepped & eaten in moderation! :-)
@@1genevieve2 Well, she used vegetable oils (olive oil, peanut oil, etc.) and vegetable shortening when they were appropriate, but yes, she loved butter, and not "that OTHER spread" as she derisively called margarine.
Lovely dish and technique.
I am worried about his breathing
Siviwe Xakaza im about to comment from his breathing.. hahahaha
He goin to have a stroke
Siviwe Xakaza well this ain't a fitness video now
@@haroldsalmo1298 same
The mike is badly positioned.
This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave
He was an instructor at my culinary school. This is just how he naturally is. Chef DJ's a really nice guy who loves cooking and teaching and I really only have nice things to say about him ☺️
Excellent Chef
Subscribed due to the chef's good attitude; he's cooking for the right reasons
Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.
Only if you like runny scrambled eggs and cheese, because that's all this is.
This 'chef' didn't even know that he should pre-heat stainless pans before cooking. An absolute charlatan, fake and imposter
Okay I will have to try this. Combining the fried bread with the eggs etc. I can imagine how the various textures and flavors make each of the individual traits stand out by the intimate comparisons of them being combined so closely together.
The american version: mopping your sunny side up eggs off the plate with your limp toast. Oh yeah i forgot, it is illegal in america's to not thoroughly cook the yolks all the way through.. Lol.
@@rupertholborn9258 of course he did pre-heat the pans, so I suspect you didn't actually watch this.
@@JoelBrothers a Ferrari is only a car, caviar is only fish eggs. If you don't think there is a difference between this an runny eggs and cheese, then you've managed to incrementally simplify your life a bit further in to the mundane. Congratulations.
11:54 "Sometimes things in the kitchen work on accident". Love that one!
Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.
He still lacks basic (high-school) chemical understanding
@@nickrwidmer So do I apparently. The creamed eggs were delicious.
@@nickrwidmer What did he get wrong?
I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future.
I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu
As a person that loves the recipe from Gordon, are any of the others you mentioned superior?
@@smokenot87 They each stand on their own merits. None of the ones I've mentioned use cheese like this one. I think my favorite was Chef Marco's because his low and slow method creates a unique texture for the eggs. They're absolutely marvelous.
It's so funny coming across this comment as this is basically what I've done all morning
**Must be 5 pages double spaced**
"It's very enjoyable, to enjoy the food"
I thought I was being fucked with til I minimized, and saw the poster.
He is definitely a master with the language, a very enjoyable master so that we can enjoy the enjoyabl language used to describe "the process" or the "texture"
Or the concoction and how it will ultimately look good on the palette! Geez... it is eggs, bread, cheese and some fat milk! I would love to hear George Carlin talk about this on stage.
@@williamcervetti1455 I enjoyed that enjoyable language while he was actually describing what some may say was the perfect representation of describing that very process.
*4.9 pages left*
fml....
Thank you for this wonderful video and demonstrating how to work with an overheated pan and the technique of stirring the eggs. Such an artistic display and sense of detail. Inspiring. I just made this and it was lovely. Thank you for the instruction and inspiration.
Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!
Obesity will strike hard on your family if you do that.
what's the difference between butter and organic butter? Except for the cost ofcourse
@@tcwinegarden8766 your mom's booties i see
@@zwierzynieckaj1017 hi! Yes, organic butter costs more. I find organic ingredients to taste better overall and to be more healthier. I use President brand butter from France that I purchase from my local Publix supermarket. Cheers!
I fuccs wit dis
Notice the discipline he has... knife placed on back of cutting board, knife edge always away from him. Yep, a great chef starts with great practices.
Thank you so much for pointing that out. I did not know that technique before, will definitely work on practicing that.
Syed Rehan Fida I mean... it’s not really a technique so much as it is common sense. Just place the knife down as you’re holding it so you pick it up the same without having to fiddle. It’s not like it’s a safety thing.
@@hardfugoo1 Well I do not cook (very rarely), so I did not know how to use the knife well. Just being thankful for the tip provided by the guy.
hardfugoo sure it’s a safety thing. Reach to grab the chopped food on the cutting board and hit your hand on the knife. Would you rather hit the spine or the blade? As sharp as I keep my knives I would want to hit the spline side.
An ability to breath whilst moving minimally is the first give away he rarely cooks.
I make myself cream eggs once in a while... They are delicious, but VERY rich and filling! I love fresh tomatoes with my cream eggs too.
I had chef DJ for 3 classes at LCB Portland, I swear he got maybe 4 hours of sleep. Hopefully he is rested up and doing well!
Oh is that this guy?
You were fortunate. He comes across as detailed in teaching and skills.
Did you seriously pay for classes from a place pretending to be the cordon bleu?
deathtodavidcameron we were all young and naive once
@@spencer3432 sure but thats a major fuck up I hope you got some better training somewhere else and have a good career despite it
Gosh! I am nowhere near this man's skill level, but he explained it so well! I am tempted to try it! Thanks so much!
@michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂
I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan.
You're warming them through while melting and incorporating the cheese, slowly.
WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time.
Enjoy.
@@andregreen8040
Geez Friend, these are
CREAMED EGGS not Scrambled,
pay attention !
@@PoM-MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!
@@PoM-MoM oooh ! Let’s see. Scrambled eggs with cream.
Haute Cuisine at it finest. Please !
It's either a bad microphone placement or they're making this guy run marathons in between scenes.
I always add cream to my scrambled eggs and my daughter loves them. Thank you.
I watch this very program about 2 a year...love how he used his talents to tell us what to expect..
Hi I am Sankalita from India...Thankyou for sharing this recipe. Will definitely try this at home. Love your way of teaching ...every step is so much details. Thankyou
This chef gives a great explanation of the “hows and whys” of a dish.
(I don’t mind the breathing-reminded me of my father, and Dad was an excellent cook. )
We are worried about his breathing because he may have some underlying health problem!!!
@@jamieblackwell2324 Yes, this! ^ Though I don't think it's 'may.'
*FIRST* time I've watched this chef, & first time I've seen this egg dish. I love how he explains every step, & his diction is nearly perfect! I am going to make a point to either try this recipe myself, OR, order it at a restaurant whenever I'm able to get out of this lockdown.
Its scrambled egg wtf
This isn’t just scrambled eggs.
@@harrypouncey9218 Down here in the hill country, we be callin' them thar scrambled eggs, wha da hell. Just teasing, like his technic.
Compared to your diction? Listen closer. 3:29... crispy oil? LOL At 4:24 he says I'm just going to pull that off our paper towels as he puts them on his paper towels. I'm not picking on him, he's a chef not a politician. No D, I'm picking on you! LOL love, Indy Steve
@@stevenbryant4718
Ah. Funny.
But, keep in mind, I am only speaking about the way in which he pronounces words. Not the words themselves. 🤣
I’m going to try this. My husband loves cheese with eggs. But this would be a great extra for a special breakfast. I enjoyed watching your techniques. Thank you for sharing the video.
firm up the eggs a little. We aren't used to runny snot eggs, and all that extra moisture will make the person think the eggs aren't done. Texture accounts for a lot when you are used to having them completely different.
Thank you so much for this wonderful and beautiful presentation.
In my kitchen all of my eggs are put through a fine sieve or colander.
I will fry the bread in clarified butter; More delicious than oil.
And there is a rule in my kitchen that even cherry tomatoes get skinned.
I'll be trying this the next Sunday.
Thank you Chef!
I've dropped a few eggs into a pan from time to time, but here I've learned a few new techniques. Thanks for uploading.
Thank you for your time, effort, and professionalism in passing on this knowledge
I've been doing the milk/cream in mine since my grandmother, a professional cook, taught us when we were in elementary school but I've never done them with Dijon mustard. Other than the tomatoes it looks tasty. Will be trying it and experimenting with different cheeses.
Cheese soufflé is delicious with mustard.
I am from Mississippi. Creamed eggs to us was boiled eggs sliced up in white gravy. We ate it over biscuits. I loved it.
This is a great video! Thank you for walking us thru this technique.
I will absolutely try this tomorrow.
It is not his breathing it is poor microphone position. This French creamed eggs recipe. Top of the line chef!
The Bald Chef: Grow some hair, Chromedome!
@@busterbiloxi3833 What possesses you to put other people down? One day you may be bald too.
@@busterbiloxi3833 He wears it well.
No, he says very clearly at 12:05 that it's Vench-style, not French.
Some people cannot stand anyone who makes even the smallest mistake. For they themselves consider their own total perfection as a way to chastise others. Their lives are made miserable because no one likes them. He who is without sin cast the first stone.
Awesome dish and so yummy! Thank you for sharing you are a very good speaker and chef...
I made eggs this way several times. Delish. When I have half n half. I always liked my eggs just done and moist. Thank you Chef.
"It is enjoyable to enjoy the food" quote of the century...
This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.
The southern version is scrambled eggs and gravy over toast..😊
Hello 👋 Grandma
How are you doing today??
My gramma did it with poached eggs with white sauce or boiled eggs cut up in white sauce. I miss her so much
I made these for my wife and I this morning. Followed his directions to a tee, and this dish was absolutely delicious! I will definitely make this again.
I would not recommend that on a weekly basis unless you want to fall off of a chair on both sides at the same time.
Fantastic! I think I’ll try this recipe!❤❤❤Thanks so much for sharing!🙏👍
"We have the technology" 😂😂😂 He is hilarious, dicing chives into rings and using crispy oil... Awesome. All joking aside, I am going to recreate this dish. 🤓🥳
Definitely in possession of THAT teacher humour.
I make these eggs just about every Sunday. They are definitely a favorite around here. I use toasted multigrain sourdough instead of toast points for a little more of a rustic feel, but otherwise, it's the same.
Sourdough is a MUST particularly hungover
Hate sourdough.
@@bonniesharky6738 Thanks for sharing. Lol
the eggs look way under done. are they actually under done or do they just look like that.
@@VirtualHolocaust They're cooked. They just have a textural consistency similar to oatmeal. I cook my eggs like that all the time.
If it's not for you preferentially, that's fine. But understand master chefs will tell you those eggs are cooked, and you won't get sick from it.
I don’t comment often but I want to say how much I appreciate this channel. I am a good home chef and I want to step up my game. I would love to be a professional celebrity chef one day. Thank you LeCordon Bleu for these videos, they are very informative and easy to follow for beginners and they even teach people who know how to cook tips and tricks. Ignore the hate but understand where it’s coming from (with the sound quality) andante try to fix it. I have noticed a lot of people like the sound of the cooking process, the cutting, sizzling, etc but they aren’t fond of excessive background noise. I’m not complaining but I see why some are. I’m just thankful for the opportunity to learn from this brilliant chef
Beautifully done, chef. What Id give for your kitchen set up and organization.
Pretty awesome... I was looking for this recipe since I had this once in the breakfast spread of Hilton Hotel 🏨. I made this immediately after watching the full video, and it turned out exactly the same. The expert tip to cook on a low flame with butter was the key. Thank you chef for sharing this wonderful secret. You made my day 😄👍
Lol
Not just butter, but clarified butter...I've known about it forever thanks to my mom, but this man explained the function thereof. I'm glad you enjoyed it, I'm looking forward to making it as well. I came to this video because I had never heard of these eggs before.
Nana Ann, I've made them before just came back as I misplaced his instructions I had saved. These are great for dinner or brunch. Oh and easy to make. We all have these ingredients at home but I have left the tomato out :)
@@ellamone9998 Ooooh eeeeeh, you're making me hungry & I still haven't gone shopping for ingredients. Personally, I'd probably enjoy an accompaniment of cherry or grape tomatoes easy, but my husband puts them into the same class as broccoli...untouchable, hehe, so I understand how you feel.
Nsbil where nd in which hilton?
Thank you Chef. I learned several things and appreciate you taking time to video this dish for those of us that want to learn.
me too! moi aussi!
Seems like a good dude.
Wonderful video. Is there anything better than learning to make French creamed eggs from a le cordon bleu chef. I also love the toast points.
Pretty sure this chefs blood pressure is thru the roof! His breathing for stirring eggs was like me running a marathon.
😳🤣
We all die.
All I could hear was his breathing and I usually don't notice people's heavy breathing. Yikes! I hear trouble ahead for him.
I've never met a chef that didn't have high blood pressure.
Has a medical bracelet on. Likely has a medical condition like diabetes or heart disease. Could be why his breathing is so pronounced.
Why has RUclips been recommending this creamed egg video for the last three weeks? No matter what I watch this creamed egg video has been stalking me relentlessly.
Yep, I got that as well! I was thinking it was because I tend to enjoy watching cooking videos, especially Food Wishes. I notice that YT is aware of what you want to watch, and presents more of it.
Tanuki I think creamed eggs were briefly low-key trending on social media so RUclips ended up with feeding back traffic to these videos.
Chickens coming home to roost
Tanuki same!! Wtf?
Yea, I've been seeing it too and finally watched. Glad I did because I'm gonna make this.
Just for those that might have missed it, it’s very enjoyable to enjoy the food.
0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...
Yes, that is funny.
i enjoyed enjoying your comment it was enjoyable
Happy happy Joy Joy 😂
3:28 "that crispy oil"
What a lovely dish [I chimed in again 12-mins. later]. This could even be served for ones dinner, accompanied by fresh sautéed asparagus. I am going to have to make this. Looks wonderful.
Or pancakes even!
Nicely explained, simple and easy to follow.
Would love to take a cooking class from Chef !
This is not a french recipe ! it looks like the chive omelet I make when I'm too lazy to cook in the evening ! :) (bread in oil with garlic: never seen that in France! )
:)
Ya no kidding it was easy to follow, its scrambled eggs wit cheese lol
@@sylviebernet843 Thankyou, its no french anything its scramled eggs with cheese and couple green onion on top, my 5 yr old is preparing one right now (and he's never seen the video)c'est un garcon intelligent
@@mikekoz6351 A future "Cordon bleu" 😉 ( Sorry, I was misled by the title of the video)
@@sylviebernet843 i LIVE in France - never heard of such a dish and certainly never seen it in any restaurant. Also i would call that dish death on a plate. Especially that deep fried bread. 🤢
Well thank you chef! I don't think I've ever tried eggs that "wet" before, and normally prefer them a bit more stable, but I'm going try with those toast points and see if I don't mind it. UPDATE !! This came out terrific, and my wife was so happy with it she wants me to make it again. I completely enjoyed this, the toast stayed crisp throughout, flavors were great, and I'm a new fan of creamy style French egg dish.
Yum!! Definitely going to try my hand at this, thanks for the review! :)
@@Emiliapocalypse Yeah, good luck with it...the trick is the low heat, and keeping it moving until that consistency is reached...I hope you get it just right. I really enjoyed it.
Congratulations on your discovery. :) Cooking eggs to dry generally limits the flavors. it is very common in Europe to leave eggs quite wet.
This is the best chef i ever seen. His appearance is showing skills and intelligence. Nothing more, nothing less to say
"We have that technology.."
*lifts the pan off the heat* :)
12:14 subtitles on.. thank me later 😂😂😂
Hahaha thanks
😂
🙄...😳...😯...😐...😑...🤭...🤦🏽♂️...🙈...🙊...😂...🤣...🤷🏽♂️
Awesome lol
Lmaoooo
Ima get me some chives, gruyere and grape tomatoes and give this a try. Looks delish!
Get creme fraiche
bet you still ain't done it
Who's Ima?
Thank you for this great recipe.Beautifully explained inspite of what appeared to me a bit of breathlessness.Wish you good health.
I just made this dish exactly as chef said. It was delicious!
Same for me
I invented this dish years ago, its just eggs cheese onions lol I think most ppl have cooked this.
PS mine would be better cuz he salted it all wrong
@@mikekoz6351 oh dedinitly, thats why he is cooking and you are commenting
Did you breathe as hard as this guy afterwards?
@@theflanman1986 Hey the dude whisked eggs without a whisk, he used a fork....thats a workout and a half🏋
I will be trying this recipe/ technique this weekend looks is delicious
Well, I think you did not do a bad job. Your knowledge of the whole dish is good and you presented it in a nice way. The video is called French Creamed Eggs and that is what it is. It is just a simple dish but well explained. Good job
charley truckstopper ...SIMPLE??? ALL THOSE STEPS @ EXACTLY THE RIGHT TIME/TEMP IS NOT SIMPLE!!
Great tutorial and my mouth is literally watering. Looks amazing.
" We are going to fry in that that "Crispy" oil." Wonderfull stuff, however the end result is excellent, ( I have made It) and he is a great Chef.
I just made this (without the toast points and tomatoes) and it is delicious!
You can also add some smoked salmon-great with french style eggs
I made it this morning but used fresh grated San Joaquin Gold cheese, it's pretty close to Gruyère. I also did not have any Dijon BUT did have some spicy deli mustard, it was really good. The eggs were light & fluffy, the mustard gave it a little tartness which was different and the cheese made them creamy and flavorful.
I have added half & half as well as grated cheese before, had never heard of using Dijon mustard. I also applied his approach of cooking at the lower heat like he did.
The part of this recipe that intrigued me was the fried toast, olive oil & garlic, WOW!
Although I did not do the toast, I am going to try this later by itself, just to see how the flavor is, could be my new favorite way to make garlic bread.
Chef is so good he drops a tomato and dish still looks great
hahahahahah epic
I agree with the chefs proposition that “… it is enjoyable to enjoy food.” So enjoy his enjoyment of making enjoyable food that can be enjoyed when eaten.
I’m a cardiologist and I love you!
Seen today, prepared today, delicious! You Sir, are really an Original! Skilled, obviously a nice guy, willing to share his knowledge! Thank you very much!
I had this guy as an instructor in culinary school. He's super talented and a very nice guy
I made this yesterday. Very tasty but mine didn't look as nice as his. Do like his technique. Next time I will emulsify the mustard and cream together and then add that to the eggs. Also my very expensive pan is a pos.
@@tylerosborne4980 I envy you, lol!
@@cynthiakeller5954 Pans are a crap shoot. One of the best egg pans I ever had was a cheapo from Ikea.
@@christopherhelton6999 Lucky you, got a deal of a great pan! My made in France pan was well over $100 and burns everything no matter the heat.
Looks great. Next time I feel like getting up at 2am to have this ready by 9am, I'll give it a try!
Thank you. I learned that this is a very enjoyable dish that is very enjoyable to enjoy, and also that the molten lava that comes out of the ground is called magnum.
A+ This chef is terrific. He loves what he is doing and it show. He is an excellent teacher. I look forward to more of him and his recipes.
And his heavy breathing?
@@Dipp182
All people are complaining! It's amazing how the world has become after all princesses and princes have grown up! Respect that there are people who do not kiss the earth you are going on, and people who are tired of the snowflakes are constantly demanding that everyone in the world agree with you. Egoist Generation! He breathes as he does and is not going to change it for the snowflakes!
I can see from the tummy
Nice try, Chef D.J. Wendeborn
@@Dipp182 i mean, he's a big boy. so yes. that's the price you pay for being a chef. you get to taste incredible food and sometimes enjoy it too much. everything takes a toll.
I've been a gourmet chef for 33 years. I approve of this chef.
I'm hungry and I approve.
Covid Carl ~ How can you tell if the eggs are cooked?
Disgusting
@@jaysky2000 they are wet but not runny.
@@covidcarl6132 Thanks for responding!
Thank you Chef for a detailed step by step explanation. Love and Respect.
The process of explaining is amazing