How to make Perfect Scrambled Eggs, according to science.
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- Опубліковано 27 кві 2024
- Everybody touts the 'best' or 'perfect' scrambled eggs without actually describing the science behind that. That changes in this video. By understanding the 4 cooking variables you can make perfect scrambled eggs at home according to your preference.
Inspired from @ProHomeCooks chicken teriyaki video: • Why Every Cook Should ...
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📚 Videos & Sources mentioned:
- On Food & Cooking by Harold McGee: amzn.to/3n9NFdn
- The Food Lab by J. Kenji Lopez Alt: www.kenjilopezalt.com/
- Serious Eats Scrambled Egg: www.seriouseats.com/how-to-ma...
- Cantonese Style Scrambled Egg: • Cantonese style Scramb...
- Jamie Oliver Scrambled Egg video: • How To Make Perfect Sc...
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0:00 The Scrambled Egg Variables
0:37 The defining characteristics of eggs
2:01 How do egg temperature, heat, and agitation work?
6:04 5 key takeaways
6:42 What do added ingredients do?
8:42 Soft scrambled eggs
9:47 French scrambled eggs
10:55 Cantonese scrambled eggs
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MISC. DETAILS
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from
Step one: rent an Air BnB with no clutter or even furniture and film your video there.
This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.
Sounds like something ChefSteps would do 🤣
Scrambology.
You’d be better off putting the scrambled eggs in a plastic bag and cook in a water bath like you usually do with sous vide. Straight eggs would be too viscous to be circulated and cooked properly by the sous vide.
Grant ChefSteps: "Let me turn on the Joule first."
Ethan is carving out his special niche in the foodtube industry, which is super scientific cooking, love it!!!!
Absolutely, love Ethan. If you want scientific cooking videos definitely check out Adam Ragusea as well!
Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home.
Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺
Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!
As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.
I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds
Proof that you can have a healthy, tasty and dignified meal for a student's budget and prep time.
Yeeep. My go-to breakfast is rice, eggs (fried), avocado, then furikake sprinkled on top.
respect the Yang Wenli pfp🤝🤝
@@AaronAMVs
You rich bastard with that avocado. ;)
@@anti-ethniccleansing465 depends where you’re from! In some places you can get avocados cheaper than you can get instant ramen!
Not here though. An avocado is like $3 O_O
Ethan, you should do the same video for omelettes. Appreciate the level of effort and care you bring to each video.
When I first started cooking, many, many years ago, on applying for a job in a restaurant you quite often got asked to do one of two things for the chef. Cook scrambled eggs, or an omelette, soon learn to be very good at both. Very simple, and very easy to get wrong. :)
I love a high heat soft scramble. Big, tender curds mixed with some runny egg that finishes cooking on the plate
Yes! Completely agree. Med-high heat, constant stirring and remove just before they’re done. Results in tender, moist eggs with medium sized curds.
@@septemberlondon lol I think y’all are talking about 2 different styles!! He said big curds so you don’t mix a lot for that and you said medium with lot of stirring, just both like a little runny
In Poland, we don't usually whisk eggs before frying. We pour them with whole yolks into slightly heated butter, stir the whites alone until they don't set, and finally mix everything together. Highly recommended.
Im halfway there, i crack them into the melted butter pan then scramble the whole thing after like 5-10 seconds
Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!
Sounds to me like you need some Dan-O's
Potassium chloride
Hmm, sounds like an interesting research project!
MSG+lower NaCL and higher Potassium Chloride salts (for your peace of mind).
To elaborate, the topic is heavily investigated, and the actual effect of NaCl (or rather its degree) is still heavily debated/or rather hard to generalize.
Unless eating an excessive amount of NaCl, its decrease in your diet generally doesn't significantly alter your blood pressure, and certainly not a significant factor in that. Though that is a somewhat case-to-case thing, because blood pressure alteration based on NaCl consumption varies significantly among individuals. So if you only consumed a moderate amount of salt prior, then reducing the intake most likely won't affect significantly your blood pressure (though it may).
Cutting out salt from your cooked dishes generally doesn't really make sense, because most of your salt intake will generally come from pre-salted processed food, so cutting those out would make an actual difference, not leaving salt out of your scrambled eggs. If you don't consume any processed food, then cutting your already low/moderate NaCl consumption likely won't do much. Rather then under salting your cooked foods, eat more vegetables, don't eat any processed and pre-seasoned food (chips, canned foods, cup-noodles, any processed meat like ham, bacon, cookies etc.) and consume only a moderate amount of cheese and cook everything yourself from base ingredients.
Cholesterol consumption is somewhat similar, though it is closer to an actual false common knowledge. Besides old and heavily biased studies' findings, it is now generally accepted in the scientific community based on research, that dietary cholesterol has little to no effect on your actual cholesterol level/metabolism. That is of course generally, because there are health disorders where dietary cholesterol plays a big role, this is not generally the case, unlike in salt consumption where its effect simply varies greatly in the population but excessive intakes clearly have significant blood pressure increasing effect in everybody (just to a varying degree).
@@fenrirr22 Because this is such a controversial area, it would be better if you cites some of your sources, or at least some resources you trust (and why).
@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼
1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good"
Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!
Yep when you don't use a bunch of butter or cream you definitely need to pay attention to the cooking process much more!
And you pretty much double the calories, considering that butter is something like 700 kcals/100g meanwhile an egg is 75 kcals
@@marcellkovacs5452 That's another one of my problems with it. You take a low cal and healthy breakfast and turn it into a super high calorie one. If I'm going to being eating that much fat there's things other than scrambled eggs I'm gonna be eating first lol.
ok sure cream (and butter) is cheating but, like, have you tried keto.
I’ve never felt or looked better and like a life of buttery eggs and creamy sauce over my steak and veg is truly a wonderful life. Like even at the expense of only being allowed croissants or pasta or cake like once a month
viva la fats and proteins yo!
Ethan how you feel about the extra fat calories being wasted on eggs is how I feel about bread: Like if i’m gonna eat carbs don’t give me a mediocre bun, overcooked pasta, sugar coated sugar, stodgy rice etc. No I will only cheat for the flakiest croissant, daintiest petit four, or ripest peach. Or like right now the pre-bender room service pizza after 3 weeks of chaos 😹
But I’m happy to make the french eggs everyday so 🤷♀️
Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.
i can't believe how much this channel has grown in just a year. i found this channel back in august of last year when it had 170k or so and now has tripled that a year on. you deserve all the growth man, the effort you put in every video is insane.
You're doing people who are interested in getting a bit deeper with their cooking a tremendous favor. Glad I found your channel. Thank you for this!
awesome breakdown man, you've easily become one of my favorite food content creators in recent years
can't wait to see you continue to blow up Ethan!
The tittle should be "the comprehensive guide to scrambled egg" to be honest
comprehensive guide to
@@georgsimpson3378 thanks for the correction, English isnt my native language
CLICKBAIT
but i think your title is better
or perhaps: "How to get Salmonella Poisoning"
I love listening to the science behind and watching how you do a scrambled egg and slightly different from us British:)
I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!
The depth of details and visuals knocked it out of the park for this one!
I love your videos, and specifically the style/focus of them. Its really interesting learning about the science/techniques of cooking and the 'how' and 'why'. I also really like how you cite books and other famous chefs. That way I can get their knowledge from you! Much love
When I was a kid we would make what we called "soft boiled eggs", which was basically hard boiled eggs with a little moistness left in the yolks, mashed with butter and spread on toast. I loved it. A few years back i realized I could get the same effect by not overcooking scrambled eggs. It didn't need all the butter. Eggs are very inexpensive. I've never bought the giant flats of eggs, these are surely the cheapest way to buy eggs, but my grocery store sells 18 eggs for around 2 bucks. Even when I buy fresh eggs from a farm or something it comes out to about a quarter an egg. Soft scramble on toast is truly a simple cheap dish that is very satisfying, probably the very best flavor/price ratio of any food.
So good. I've always loved soft boiled eggs.
The best is when the yolk is cooked to the viscosity of maple syrup and you can dip bacon and toast in it, and the white is fully set but only so much so that you can tear it without it just cleaving like rubber. That is perfection.
Buying eggs super cheap indicates that they are from battery caged hens (as cruel as it gets). I’m poor myself, but I spend the extra money to support better practices (which would be pasture raised eggs).
Even “cage-free” eggs are quite cruel. Pasture raised is the way to go. I can’t look at myself in the mirror otherwise.
@@davidbeddoe6670
But how to achieve such perfection? I always struggle with making soft boiled eggs lol.
To me, soft boiled eggs means the yolks are outright runny. Kind of like sunny-side up except as a boiled (or steamed) egg. There's also medium cooked eggs, like the upper middle row on the chart of boiled eggs in the video.
I spent about 20 years trying to figure out why, occasionally, I'd get amazing creamy perfect-tasting eggs at restaurants and couldn't replicate them at home. Eggs I cooked, and from most restaurants, seemed to come with this odd off-flavor I can't quite put my finger on. What I discovered, by accident, was that adding salt to the egg before cooking doesn't just change the texture, it also has a big impact on the flavor. I had been dutifully adding salt to my eggs "because it improves texture" for years, never thinking it'd have such an impact on flavor. My solution was to add plain whisked eggs to a medium temp pan with a pad of butter, pull together the medium curds I prefer, and then right as the eggs are almost done and the curds are still wet, hit it with a pinch of salt, toss, and plate.
you probably just added too much salt at the beginning, too much salt brings out some of the water from the eggs because of reverse osmosis
Same. But I use Olive oil instead of butter. Its soo good
Yeah I learned that lesson too about not adding salt until just before the end. 👍🏼
Love the scientific approach you take towards these videos. It legitimately helps me with the ins and outs of cooking overall
that intro with the egg catch was smooth AF!
Your videos are so well edited and made, bravo. Thank you!
You have helped me so much in the kitchen by giving me the equation.
Thank you bro, from one guy to another. With the knowledge you’ve given me I’ve plugged and played different things in the kitchen based off the purpose of the ingredient rather the recipe. It’s all about the “why.”
You’re the man!!
This video is so balanced and informative, it's easily the best video on the topic I've seen.
I'm always fascinated by the intersection of cooking and science! great stuff here
I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth
Same I've always liked my eggs cooked extremely high heat and fast, not to the point of drying out, literally on the burner for about 60-120 seconds
Love the comprehensiveness packed into 12 minutes!
Eggshellent
Great guide! Different eggs for different uses and what I'm feeling for that day
Finally - an easy, strait forward way of making the ‘French Style’ form of scrambled eggs. Just tried out the technique and had great success. Thank you!
Honestly man you make some of the best videos on UA-cam. I love that you combine science with cooking and it is fun to watch and always entertaining! Gotta go make some eggs now!
I've been making eggs for my wife every morning since the beginning of the pandemic, you have summarized all my observations in a simple video. thank you! that was great for me to break my process and improve it.
As someone who just craves knowledge about cooking, baking, or anything in the kitchen really, I greatly appreciate these videos. Truly informative and fun to take into practice.
Scrambled eggs are in my top three favorite foods yet I can't seem to make them as well as other people do, even after 50 years of cooking! Now I know why! I wish I had learned all of this decades ago! Even when I visited Paris in '88, a chef made them just like you show in the "French method", but I was really after the large curd as you show in the first method. They wanted to serve me an omelet but I wanted simple scrambled eggs. Now I realize there's nothing 'simple' about it -- until you learn what's in this video.
Some of the highest quality informative videos on UA-cam!
Ethan, I tried these techniques for breakfast today and my world-view has changed. Awesome video!
Yes Ethan! I have missed this type of video from you! Keep it up, very informative! 😊❤️
i absolutely love your channel man, inspiring me to make better food with easy recipes
If mine ever come out too dry, I toss some chia seeds in there to soak up the water and add some yogurt or creme fraiche. Maybe not enough to flavor it, but just enough to re-introduce a bit of cream.
But I also like eggs just about every way, so I'm always just winging it.
An incredible and insightful video. I make scrambled eggs at least three times a week and this is the best video I've seen on the subject. thank you!
i was about 24 years old when i started to eat scrambled eggs, It was on a hotel breakfast, and i decided to just try it, and never regretted it.
Dude get out of my head!
I literally woke up 5 minutes ago and I'm CRAVING scrambled eggs, and what video is staring me right in the face when I pick up my phone? THIS ONE!
Ethan is a psychic confirmed!
😆😂🤣
Absolutely brilliant! Thanks.
I really appreciate how you give credit to other cooks on youtube and in books where you learned things.
3 minutes in, and I think this will renew my interest in scrambled eggs, having tried a lot of ways to make them and after watching dozens and dozens of videos. "Chapeau bas !" (which is a french for "hats off to you Sir")
Quick update : tried this morning, I didn't have a glass bowl so i used a small, thin metal one and most probably had the water boiling too furiously, so I had to really lower the heat. While i didn't get a perfect result, it was already way silkier than what I used to get, with just 2 eggs and a pinch of salt. No butter needed so it's a bit healthier :)
And since eggs keep sticking on my pans, but NOT on the bowl i used, it makes for a quicker cleanup after I'm done. I'll get a glass bowl keep honing this skill, thanks again !
I made type 1 eggs (gently cooked over low heat) last night for dinner. They were the best, fluffiest, most eggy tasting scrambled eggs I've ever made in my life. Thank you, Ethan.
i love cooking scrambled eggs in a screaming hot wok (with vegetable oil) only salt in the eggs, agitate and flip them quickly until almost done, about 45 seconds for 4 eggs. then top with green onion, lime juice and homemade chili oil. So good. There's a little bit of brown crust here and there from the initial drop into the hot pan. So delicious and extremely fast. Must go make some now.....
Your method sounds similar to mine, and if you think your eggs are good with vegetable oil, try using bacon grease!! Yum!! Use a hot pan (9.5 out of 10 setting on my electric stove), a teaspoon or so of bacon grease, 3 eggs with Kosher salt and cracked black pepper whipped in, and they should sizzle when poured into the pan. Stir quickly, kind of folding the cooked into the middle to allow the liquid to hit the hot surface more often. Not only is this quick, it has a great mouth feel and is delicious!!! (And no nasty runny eggs like shown in this video).
Just when I'm camping and want to make some simple yet mad scrambled egg for brekky in few hours, this legend posts just the right stuff. thanks mate. 🤙
Excellent and very insightful
For really soft fluffy eggs, use a cocktail shaker with the strainer spring and shake it up right before cooking.
Thanks for the primer; I know what I'm making this weekend!
Commenting so the algorithm knows - this is outstanding content
Great tutorial and thanks to you I just made the best scrambled eggs of my life. Covering the physics and chemistry really helped me understand how to make soft, moist, scrambled eggs. So a big THANK YOU!!!
This is the video I've always wanted. Thank you!
Such a good video. One of your best Ethan.
Lol why do I like these videos so much. I'm trying the French style next, thank you Ethan 👍🏻
This video motivated me to try making french style eggs this morning, it honestly was the best eggs I've ever had!
Awesome video, I needed this information to get the most
nutrition by cooking at low temperatures.
Man, this is top quality content that people pay money for to learn, yet you share it with us for free. Thanks a lot man..✋🏼😸
Also the ones I've been making so far before watching your video is the French Style.. I learn it from Gordon Ramsay.. Everytime I make it, my siblings always asks for more 😂
Great video! I love the quality and amount of info you've cramped in. Thumbs up.
Great video! I make the French style without the water, just work the curd constantly and maintain the pan temp by going off and on heat frequently. Best style imo but they take a while to make
Me personally i love my scrambled eggs to be cooked to where i can use a fork to pick them up and eat
i cant tell if you're genuine or throwing shade💀💀
@@azurecerulean1279 oh look someone likes what I don't.
Rubbaaaas
He put so much effort into the video.
But I agree with you. It's a lazy form of cooking.
@@papiezguwniak 🤨🤨
I'll be honest. Like most I still find the eggs my grandma used to make the best and always keep trying to emulate them, though without the most success.
The preparation was interesting in that the cooktop changes it massively. Best with a cast iron electric cooktop.
Butter white onion until it's translucent on low heat.
Turn the heat off, add the unwhisked and start stirring, but only the whites. Once those set a bit incorporate stirring the yolks.
Best served on sourdough with Central european sweet mustard and butter.
Fantastic as always Ethan... thank you. Lots of variations to try. I like heating a knob of butter in a hot pan and putting 5/6 cherry tomatoes, halved and face down to give some tomato juice and flavour into the pan. I don't leave them long just so the face onto the pan has started to cook and release juice then I take them out to serve alongside the finished scrambled egg. Take the pan off the heat and crack and agitate my eggs straight into the pan using the residual heat with a sprinkle of salt. Better to agitate eggs in a separate bowl but this saves on washing, just a frying pan ;-) A sliced fresh red chilli goes nicely too and the colour looks lovely too alongside the eggs ;-)
Wonderful video, and I love the idea of edding water!
A wonderfully useful video. Greatly appreciated.
The actual most interesting and informative video I have ever seen in my life.
tolles Rezept! Vielen Dank!
My favorite scrambled eggs combine goat cheese toward the end of curdling and topped with chives. Great video!
About time I subbed I think, I've watched and learned from so many of these videos
I watched your video a few nights ago and today decided to give your method a try and I must say I was amazed at how delicious the eggs were when cooked like this. I want my eggs done like this from now on! Great video!
Made the soft scramble version in the morning today, with some toasted bread, and honestly can't stop thinking about it. So great, and creamy
I learn so much from your channel. I can’t wait to test your preferred method out!
Best egg video I ever watched. Kudos to you Ethan. :)
I love the shoutout to chinese cooking demystified. I've made several of their dishes and I can say for certain that their food slaps
Amazing video as always
No one else takes the time to explain things like you do. The 🐐
I whisk eggs with a dollop of milk and some pepper. I add to a non-stick pan over a narrow heat source ie the smallest gas burner or electric element on the stove. That allows me to control the heat applied to the eggs, moving them with a small spatula. Turn the heat off before they're done so residual heat finishes the cooking. I get lovely medium-large curds every time.
I occasionally add a quarter teaspoon of a vegetable-based stock powder to the whisk mixture.
My preference is something similar to the ingredients of the first with the quick cooking of the last. I do not enjoy eggs cooked the other way at all.
Just before I left home my mother gave me two pieces of advice on how to scramble eggs, and I have followed that simple advice to this day.
1. If you are cooking for others, make sure that they are at the table before you start to cook the eggs.
2. Serve just before you think that they are ready, they will be as you intend when they reach the table.
Plesse, more of this kind of videos!
thank you, professor Ethan
Fantastic video, thanks so much!
Fantastic. Thank you very much.
Hey Ethan, love all your vids but i found this one especially sick! I watch a lot of cooking vids but no one makes them as comprehensive as you do while citing all their sources, which I really appreciate!
this is the best cooking channel on youtube
This just explained why I thought I hated scrambled eggs. Thank you. This changes everything
I used to cook French scrabbled eggs directly over looow heat, Taking about 30 minutes, they are always wonderful.
The Chinese style is great too!
In order to finally make French style scrambled eggs, I poured the egg mixture straight into the pot. I kept the heat on low, whisked vigorously and pulled the pot off and back on the heat every ten seconds. If it doesn't enough, I would hold the pot at an angle and let the heat concentrate on one end where the mixture moved to. Once tiny curds started to form, I turned off the heat and continued whisking until it stopped steaming. The result was a bright creamy texture that was almost like sauce.
*It was the most amazing egg recipe I or any restaurant ever made!*
Great video!
My preferred way to make scrambled eggs is to bring them up to room temperature, (if I have time), crack them into a large bowl add some 33% heavy cream, (or 18%, if that's all I have). Heat a non-stick pan, whip the eggs & cream, maybe a touch of salt, melt lots of butter in pan and add the eggs. I use a hot pan, and keep them moving the whole time, scraping and folding until they are firm, but not dried out. Dump quickly onto a warmed plate.
Too many places just overcook the eggs. You have to remember that the eggs continue to cook for a bit after you remove them while you are plating them and putting them on the table. Remove them from the pan a little bit before you think they are done. It's really amazing how an extra 30 seconds or so can completely change the flavor of the eggs.
I like the science going into this.
Scallions are essential!!!!
Outstanding video
I tried adding some corn starch and vinegar to my eggs along with the usual milk, salt, pepper, and msg. Actually the best scrambled eggs I’ve ever had. Didn’t need any hot sauce or cheese whatsoever. Thank you!!!
Exellent! I learned a lot.
Really like the engineering like approach -being a total electronics nerd I always keep track of the process variables while cooking, and it works, always consistent results ;-) even for the Chinese kitchen