Agree. also no salt and or pepper to finish? Little bit of salt and a little little white pepper is my go to. Plus some chives can be great. Then cover it in tomato sauce 👍🙂..... Just kidding 🤣
The moment that did it for me is when you critique his French. Him absolutely butchering French was hurting so much, but you just saying "What are you doing???" was just perfect.
Have to give Mr. Olive Oil credit here. He kept this very simple, showed the different techniques, and we got educated here. We also learned that, under no circumstances, should Jamie speak French, but outside of that, I would eat any of those eggs. And Chef James, you were spot on - those were the nicest diner-style eggs you will ever see.
Yep, hes getting more and more critical of even small differences to his own way of cooking. James - dont go too far down the criticism = youtube views and thus ad revenue please. Don't lose yourself to ratings.
I'm very much an American Diner style scrambled egg lover, nothing against slightly runny eggs, but i just prefer solid egg curds. Throw in some diced bell pepper and ham, sprinkle cheese on top and add some hot sauce....perfect.
Heard somewhere that if your eggs look "done" in the pan then they will be over cooked on the plate. Guess that would be the point of the cream. Personally, American style eggs. Cast iron pan super hot, egg beaten before going in the pan. A little bit of butter in the pan, then egg. And about 30 seconds later (because the pan is so hot) egg is on the plate. The child likes how quickly they get food! 😂❤
The Cream is supposed to stop the eggs from cooking (Thats why Gordon uses Creme fresh aka Sour cream) But also sometimes Milk or cream is added before the eggs are cooked to add Volume to the eggs so there is more
I always make my scrambled eggs with the English method, but closer in texture to the French. Off and on the fire, butter, very little salt, adding a bit of cooking cream and cheese towards the end, so they end up quite runny, but with a fab delicious texture and flavour if I may say so myself. If I make them later in the day, I may add a bit of finely chopped chives as well, just to give the eggs an extra dimension. So from my POV, I make the perfect scambled eggs, which may not be further from the truth. 😅
Being American, I obviously like the American way lol. Anyway, I never used a cast iron to make scrambled eggs, but I do use a carbon steel pan for it. Works quite well for me.
There's not much food I like American style, but when it comes to scrambled eggs, I have to agree with you guys. This is the common way scrambled eggs are made in Norway, or at least the way my mom taught me.
1 is untoasted, 2 is untoasted rye, 3 is what my local diner things toasted is on a blt. 5 is about right for the toast 4 is good enough and 6 is better if you want a heavier or more watery spread on it. 7 is edible, mostly, 8 isn't, and 9 is what I got in my stocking at Christmas.
The nice thing about a cast iron skillet is it can supplement the baseball batt as a defensive weapon. The bloody things are not light weight at all. I recently picked one up and seasoned it, works quite well and is worth the effort. Good video James!
When this video started I had to go make some bacon and eggs. 😉 I actually have a nonstick egg pan that I only use for eggs. Cast iron is great and all.. but I use mine for hashbrowns or home fries and frying meat. Gotta have bacon with mine. I use a lot of black pepper in my eggs as well.. Thanks for the video
I typically do too, mainly because I don't always have much time in the morning before work and it's just faster. But when I do have time I'll do English style and I always season with a little paprika.
I prefer scrambled omelets because I generally use cheep eggs. I just don't like the flavor of plain eggs. I think chefs over complicate simple foods to cook. Plus I use the 8 dollar frying pans from Walmart that need to be replaced every 6 months along with my 8 dollar coffee pot
I don't see the problem with that. Some people don't like having that liquidity. Example - Guy Fieri is somewhat infamous for being squeamish about even a little bit of runniness in his eggs.
I love dry, bouncing scrambled egg. As I got older, I do now appreciate other wetter styles. Not sure I would chose the French style though but I would eat it if served. Progress.. of sorts.
I really enjoy your videos, Chef James. Your expertise and knowledge are evident. While your critiques of Jamie Oliver are interesting, I would love to see more of your own recipes and techniques. It would be fantastic if you could showcase your culinary skills through step-by-step tutorials. Your viewers, including myself, would greatly benefit from your expertise.
Where my Cantonese style scrambled eggs at? I heavily season mine. Butter, light soy sauce, MSG, garlic, ginger, Chinese five spice, chilli flakes, Sichuan peppercorn chilli powder, white pepper, a dash of rice vinegar, cheese, and toasted sesame seeds. Pop it on some buttered toast, add some chilli oil with fermented soy beans. If I don't have the chilli oil, I add diced pickled jalepenos when cooking and add Sriracha sauce. Can't beat eggs and toast! Cheap, quick, easy, and versatile!
Well I've been using the words 'restaurant-style' since the early 00's. I saw how someone made 'restaurant-style' scrambled eggs, at some public place downtown. They were using two metal rectangular spatulas and folding the eggs around - that's how they got the restaurant-style scrambled eggs. Tried folding eggs around at home and ended up with the same results.
I grew up in the US and have cooked here for decades. Yeah, those were the nicest looking diner eggs ever. I did try the British way and ended up loving it. Very delicate. I am going to try the French way after I move. Great video.
Thanks James for choosing this particular video to which to react. And thanks for the tip about how/why/what to add at the end! As an American, who's first experience with cooking was scrambled eggs, I've made them the American and English ways, so I'm going to have to work on the French method, considering I scramble in all sorts of peppers, onion, bacon, and cheesy stuffs.
i love cream bcs first of all it lightens the eggs smell and taste, it doesnt feel that heavy with cream especially if you make for more than 2 person. it also makes it smoother and lighter in texture, and brighter in color. And always service at least with chopped chives for freshness preferably with some sauteed mushrooms.
Great video as always, James! You're right, I live in a place where there are many farms and the eggs taste better, and the yolk of many of them has a more orange color than yellow.
I usually remove my eggs from the heat and let the pan temp continue to cook them. They get transferred to my plate immediately when they're done, so never worry about them over cooking. I grew up with a little milk being added while scrambling them before they cook. Always thought it made them fluffier
When my mom (I help her at times) or me makes scrambled eggs we usually put a small splash of either water (yes I know Jamie's favorite thing for cooked rice) or some of our raw goat milk (it's safe to drink/cook with) then whisk it in a big bowl w/ a bit of salt fresh ground black pepper garlic & onion powder but it comes out like cloud looking when cooked but we do cook some cut up beef or turkey sausage in them as well Now the eggs Jamie's uses yes free range & "barn" eggs are good due to the diet of wild grainsgrass/bugs the hens eat like my hens but we spoil them w/some veggie scraps (peel/root ends/etc) loose hay grass clippings & bugs I get from my garden (plant harming bugs like horn worm/potato bug/etc) which changes the color of the whites & yolks along with making the shells harder than factory eggs therefore healthier in the end
Whenever I'm living and working in the UK, I always buy the most expensive pack of half dozen eggs I can each week from Tescos and they are fabulously tasty and a very dark orange colour!
Medium heat, preheated nonstick pan, lite coating of pam on the pan and spatula, and maybe a little Kerry Gold butter. 4 unbeaten eggs and a little grated parm, gentle stir shortly after added to the pan. I transfer to and from heat while I gently stir, I remove from heat and plate when the eggs are no longer runny but not dry.
We made our hollandaise using an emulsion method back in the day. We'd get butter melting and put everything else in a hotel pan. Once the butter was melted we would use an immersion blender to keep everything moving while we slowly, VERY slowly, added the melted butter in. It was very down and dirty, super easy for the sauce to break if you weren't patient with the butter!
Hey Chef! Cast iron skillet, non-stick pan, flat grill, whatever. A little butter, somtimes a little milk, whisk, and cook as done as you like. Yep, a drier version of diner style but we have other scrambles. He always over explains texture and flavor. Like that time his crappy green curry was "tropical". 😂 Seriously, there are some amazing places here that have some good scrambles, but I am a sucker for omelettes instead. 😋
This is one of Jamie's better videos in my opinion, one I saw years ago. I tried each of his methods, and enjoyed the different results. As I grew up in the USA, I have always cooked my eggs American style, and mostly still do. I like to make them wetter some times, and dryer other times. It depends on how and with what I am serving them. I really like the creaminess of the French style, but rarely want to take the time to prepare them that way, not when I can go from pan to plate in 30 seconds in a hot cast iron pan. I am about 50/50 on whether I add milk or cream to the eggs, but I have never heard of adding such after cooking the eggs. I have always added them to the uncooked eggs.
I haven’t seen Gordon Ramseys method, but my favorite way is also to scramble in the pan, I like to gently scramble the whites until they’re almost cooked while leaving the yolks whole until the last minute, then quickly blend the yolks into the whites and turn it out as quickly as possible. This maintains the flavor of the soft-cooked yolk and is super moist and tender.
Chef James, I prefer my scrambled eggs well-done and somewhat golden brown with spring onions and bits of dried chill flakes in them. 😋😋😋😋🤤🤤🤤I don’t like runny scrambled eggs.
@@ChefJamesMakinson And yet, even with supposedly different recipes, Jammy's eggs al end up looking the same. 😂 Here, in Burma, we like a bit of browning with our eggs. They cooked like the Americans, but the results are more fragrant.
I love that book, I'll read it for fun as it basically a puzzle. You find something then have fun trying to backtace all the steps through it, jumping all over the place.
Instead of cream or milk, I double butter. Butter in the beginning brought up to temp, then a small knob of cold butter at the end. Adds the creaminess and a wonderful buttery flavor.
If you're gonna use the "pull" method when cooking "American style" scramble eggs, you need to tilt your pan to get the uncooked/runny egg to have contact with the pan (kinda like if you were prepping to make an omelette) . That way the it will cook more evenly. I don't know anyone in America that does that personally, but it's still good advice. Also, I use a carbon steel pan when I cook my eggs.
I used to make it the way most do when they would overcook it a bit but now i do it the English way (Gordon Ramsay really tbh) and his way is the best. Great texture and it tastes great.
That's interesting... What you say about adding the cream at the end makes sense, but this is the first time I've ever heard that. I grew up being taught that the milk or cream goes in in the initial scrambling stage before it even hits the pan so in regards to how I was taught vs what I've learned myself through trial and error, Jamie is actually correct, you don't need to put in milk or cream to get the same or close enough to the same results. And the milk in during scramble method was even taught to me in high school foods class not just my parents so I think it's more common than you're giving Jamie credit for.
I've done the bain marie version a few times in the past when I've had the time and wanted the luxurous version, but from a Heston Blumenthal video from 12+ years ago. He whisks a little cream into the eggs, then he takes them off the steam towards the end adds a splash of sherry vinegar and a little beurre noisette.
He did a good job of making these eggs. It’s good to see him succeeding at something. I do disagree with Chef James saying a lot of Americans use a cast iron for eggs. We use non stick or stainless steel.
Cream at the end is an excellent tip, thank you I'll try it. Even perfectly scrambled eggs continue to cook for several minutes after they're plated and I hate the puddle of water that results.
Eh, I just boil them. Soft boiled eggs, brown toast on the side, learned to love it in the UK, and my favorite now. Super easy, put the eggs in with the water, bring it to a boil, turn off the heat, and let it sit there, with toast on the side. I figure that if you’re not going to make an omelet, why bother. I have a non stick pan that is ONLY for omelets. And I think I know what tomorrow’s dinner will be. Thanks for the critique! I always learn a lot from you.
I really like using a cast iron skillet for scrambled eggs. Put some butter in the skillet, get the eggs in, scramble in pan. By the time the toast ist buttered the eggs are cooked perfectly. Scrambling in the skillet makes fewer utensils dirty.
WOW! I live just down the road from Loew's Ventana Canyon Resort. What a small world. As for US diner-style scrambled eggs, butter is not used and they are cooked hard on a hot cooktop, just as Chef James says. Moisture would be a no-no. The eggs are hard and dry. It goes with the crazy crunchy bacon. And thanks for the cream tip when making eggs for a group. I make the toast half way through the eggs and leave it in the toaster to stay warm until the eggs are 95% done. Toast goes down, eggs go on and the whole lot then goes into my hungry piehole!!!
And then there's one way my mom makes eggs, which is still one of my favorite dishes from her recipe binder: Sunday Scrambled Eggs 1 doz. eggs 1/2 c. milk 1/4 c. flour 1 t. baking powder 1/2 t. salt 1/2 t. garlic salt 1/8 t. pepper 1/3 lb bacon, diced. Fry diced bacon in large skillet until brown. Drain off the grease. In blender mix the rest of ingredients and blend until foamy. Put 2 T. bacon grease back into the pan and pour in the egg mixture.. Stir and cook until the eggs are set. Serve 4 to 5 depending on how big the appetites are.
I like to take my eggs, start them off like they are going to be plain sunny side up eggs, then right when the bottom gets cooked to quickly break them up so you get little bits of just white, just yolk and then a little mixed together. Give it just a little variation in texture throughout. Started out by me screwing up a batch of over easy eggs, then finding out I liked them that way best if I'm not going for a runny yolk.
These eggs are actually pretty good! Very Unexpected from Mr Chilli Jammy (Get it? Jamie = Jammy) Olive oil over here... Love your videos though james! Keep up the good work. Still waiting on the Afghani Chicken!
I've always known you add milk to "extend" the eggs. It helps make more without adding another egg. Due to that, we always added milk or heavy cream at the very start when whisking.
Hi, Chef James. I love watching your videos and how you explain what the chef is doing. I remember you mentioning you're from England, but you sound like you have a German accent. Are you German? Also, how old are you? You mentioned you've been a chef for over two decades, but you look so young!
My current go to method is a mix the American style and some Cantonese egg dish style. Whisk your eggs. Add splash of milk to cornstarch to make a little slurry. Mix that in with the eggs. Into the pan. Once a part of the egg is cooked scoop it up and stack it onto another part. Tilt the pan to fill the space with uncooked egg. Repeat until you have a stack of eggs on one side of the pan and the eggs no longer run freely enough to fill the space. It'll be pretty moist, but the corn starch thickens it up enough that the texture feels pleasant instead of undercooked, lol
We can buy heritage eggs at 75 cents each vs 25 cents for commodity. Big difference. I like French style, I stop the cooking by adding a tablespoon of room temperature eggs, or better yet, an egg yolk! For an added treat, top with slivers of smoked salmon. No dry scrambled eggs for me. Nice video.
At breakfast hour we did poor in eggs into a GN tray. Added cream, pepper and salt too. Then steam in a Rational. When hearing the bell we took a whisk to scramble the eggs. All went well this way.
Scrambled eggs is one of the few things I'm always confident about making. I always add a good bit of cheese, and it usually turns out pretty good. No need for ketchup, but a little hot sauce is always welcome. Add in an English muffin (grilled on a portable electric grill, because I don't like how crunchy a toaster makes them) and some air fried bacon, and I make a breakfast sandwich I'm actually kind proud of.
how to make the finest scrambled eggs. especially good for cold cuts / smoked eel / fish sandwich work 40 minutes (30 minutes in the oven) 6 eggs 2 deciliters of milk - or cream 0.5 teaspoon of salt pepper - white to avoid black dots butter or oil for brushing 1. Turn on the oven at 175 degrees conventional top and bottom heat. 2. Grease a mold with oil or melted butter. It can, for example, be a pâté form with space for approx. 6 deciliters. 3. Beat 6 eggs, 2 deciliters of cream / milk, 0.5 teaspoon of salt and white pepper well together. 4. Strain it into the mold and cover it with tin foil. Poke holes in the tinfoil. 5. Place the mold in a dish of water so that your eggs are baked in a water bath. Bake it on the middle rack in the oven for half an hour. 6. Let it cool after it comes out of the oven and put it in the fridge until it needs to be sliced and served.
Eggs are so versatile, not to mention it's easy to make them, hard to mess up. I once made scrambled eggs for my mother the Marco Pierre way - slowly cook, mix them in the pan. Could tell it was a success, because she wanted that one more.
My Gran was a wizard in the kitchen otherwise, but she made the worst omelettes. She added milk in the beginning and (I think) that made the omelette go a bit sweet. I started liking eggs once I began making them myself and dropped the milk. Scrambled eggs on rye bread is a delight!
great depression era cooking. ... the milk is an additive to make it go further. *blood omelets were also a thing the milk in the eggs can roll your gut if you have to take a school bus
A good video from Jamie! He covers the basic differences of the 3 styles really well. Good critique from James (not excessively bashing ol Jamie for the hell of it). Re scrambled egg styles, I typically pick one of English (Jamie style), English (Gordon style) or US. I must try French some time...
Diner eggs are usually a hard scramble due to being high heat, quick time, and usually done on a flat top or a separate pan in either clarified butter, animal fat, or some sort of oil or shortening.
Did you know you can do the same thing with a microwave? I do it all the time and people still can't figure out how I manage. It's easy. 1 30 second burst to make the initial egg form, chop it up with a forks and stir it in, add cheese or cream, then short 5 second bursts and a stir until you almost get your desired texture. Take them out and plate them. They will finish cooking as they are plated, so stopping right before your desired texture is important. If you want to add pepper, garlic, bacon, sausage, etc. then put it in with the cream or cheese. Times will be longer the more eggs you are using.
The way I make mine is I don't whisk them beforehand. I do it in the pan, after the egg whites already cooked a bit, so they remain a bit separated from the yolks. Somebody told me that's called marbled eggs, but I don't know. But a lot of people do it that way here in Poland. I don't add creme to mine. If I'm only making a small amount for myself and I keep the heat low instead of rushing it, they turn out perfect and creamy and don't overcook, so I see no need to forcibly stop the cooking.
I was traveling Africa for a while. I just saw this video now. 6:39 not bad not bad ... sounds uncle roger to my ears ... ? thank you as always really informative as well as entertaining reviews.
I've attempted Gordon's style eggs at least once but it's not a fast process, which is why I usually opt for the "faster" (US) way. Though, the point about adding the cream last sounds like a good point and I should try it.
British style but I generally add a drop of milk. I'll try it the way you suggested as it makes perfect sense. TBH though if I'm short on time I'll use the microwave.
TBF to Jamie, this video was about cooking eggs, not necessarily making the best, most tasty eggs ever (YEEEAHA!). So he did a good job explaining the differences in the style.
Love the callback to Dino D'Acampo. He reminds you of the things that matter in life. "If my grandmother had wheels, she would be a bike," - but at least she wouldn't be Jamie Oliver.
I'll do the English way mostly but rather than add cream or milk at the end I just take the eggs off the heat a little earlier and continue to stir for short while. Also a good time to add some cheese if you are up for it.
It's nice to hear stories about James' family and growing up. The picture of his dad was cool. Did you, James, ever have long hair? My older son would let his grow till the middle of his back. His brother wou 5:31 ld have his cut as soon as it would start getting curls, very short hairstyle. I love Gino! The interaction and the giggles with the other two were priceless.
Good review Chef! Have you seen any of the Wok with Tak videos where he makes a scramlet? I think he has a few good videos on it including the basic how-to video. They cook quickly so it seems like a fun and fast way to make and eat a healthy meal with little time.
I sorta do the English way, but I do it low and slow and work the eggs more aswell as adding butter, cream,white pepper and salt. It ends up more like a combination of the English and French way.
@@ChefJamesMakinson black widows have been my biggest problem recently! Yet there was a time I lived more west an scorpions were very scary! Think chickens helped some though. Lol
As an American, most of my peers find it odd that I use cast iron for cooking. Granted I use it almost exclusively for stovetop cooking, I don't own any "non-stick" cookware. But yeah, I'd say that method is pretty close to the one I use at home. When I cooked in restaurants yeah, we just cracked a couple of eggs into a skillet and cooked them off as fast as we could and called them done.
Thank you James for this video :-) Love the way you analyse and share different techniques in all your videos. Being an asian living in France over 17 years, and having seen multiple prochef reacts on Jamie Huile d'Olives... I feel he is MADE for CRITICS, on the fact that he doesn't not respect neither the culture nor the research that a professional chef should do before he define or "create" a version of his own of any stuffs......
@@ChefJamesMakinson Lyon, THE best city of great great food :) I've NEVER had a bad café/restorant there. I'm lilloise, we have great beer and cheese!!
I like Jamie's American scrambled eggs. Didn't realize he makes these much like i do - large curds, served still moist, using the spatula to shape the eggs. No rush. The few times i add milk or sour cream, this is mixed in at the beginning. It would be very little. One only needs to realize when to take the skillet off the heat to keep them moist! As even here in America, American style can be hit or miss at diners (they should never be cooked as quickly as James states!) i tend to reserve them for cooking in my own kitchen. It's those large curds i crave! No desire to dry them out, either. (Occasionally, near the end, i add in some home-shredded meltable cheese I don't want that to go homogeneous into the eggs). Agreed with James, don't burn any toast should you use that. I personally prefer toasted English muffins. PS: i won't eat the French style, so i don't care to learn how to make them.
Most people don't always have cream or creme fraiche in the fridge most of the time. But they often have eggs. So unless thye go out and buy some specifically, and then have loads left over, probably without plans to use it, they'll just use eggs. Milk would be far more likely. Personally i don't use it, i just add some salt, black pepper and chives as i grow them all the time.
I have other responses I've typed up but I specifically want to post this first: When you're not well practiced at juggling toss *toward* the center not *from* the center. Waterfall instead of fountain. Tossing toward the center tends to reduce errors, tossing from the center amplifies errors.
Last video from my old house! I hope all of you enjoy this video! be sure to see Jamie making Mac & cheese! ua-cam.com/video/lA2Dx4nAXow/v-deo.html
Agree.
also no salt and or pepper to finish?
Little bit of salt and a little little white pepper is my go to. Plus some chives can be great.
Then cover it in tomato sauce 👍🙂..... Just kidding 🤣
Mate you should see Australian scrambled eggs. It's got onion, tomato, garlic, and whatever else you want to put in it.
Home cooking 101 mum style lol
Can you share the Amazon link for the cook book.
Thank you😊
The moment that did it for me is when you critique his French. Him absolutely butchering French was hurting so much, but you just saying "What are you doing???" was just perfect.
😂😂
Then 1 minute later "bayn marie" lol
Made me cringe. It's like people saying "Omelette du fromage" unironically.
well his English is horrible!
@@JellOwned Or all of King of the Hill in Quebec french, right? :P
Have to give Mr. Olive Oil credit here. He kept this very simple, showed the different techniques, and we got educated here. We also learned that, under no circumstances, should Jamie speak French, but outside of that, I would eat any of those eggs.
And Chef James, you were spot on - those were the nicest diner-style eggs you will ever see.
He did very good with this video and I prefer to see that with his videos
Jamie has given more love to those eggs than he’s given love to a lasagna.
Aint that the truth!
I was half expecting him to add mango chutney or some other nonsense.
@@applelover98 Probably tofu.
@@applelover98 or worse, mango chutney’s older brother, chili jam! 💀
@@nowjustanother Only if he uses a cheese grater
I like how Chef Makinson slowly realises the power of the orange shirt.
Watching his videos since he first came out, big change 😂
🤣
Yep, hes getting more and more critical of even small differences to his own way of cooking. James - dont go too far down the criticism = youtube views and thus ad revenue please. Don't lose yourself to ratings.
Worked for Uncle Roger.
@@nodefour Oh stop it.
@@nodefour Sometimes you've just gotta take your leg down from chair.
I clicked so fast when I saw Jamie Oliver in the title lol
I'm very much an American Diner style scrambled egg lover, nothing against slightly runny eggs, but i just prefer solid egg curds. Throw in some diced bell pepper and ham, sprinkle cheese on top and add some hot sauce....perfect.
That sounds nice (minus the ham for me). I also prefer more solid to runny.
Basically how I cook it.
@@HeWhoSlayethCain Thanks, now I'm hungry!
@@HeWhoSlayethCain absolutely. If I want a runny egg I'll get it sunny side up or over easy.
@@The_hungry_tourist Ya welcome.
Heard somewhere that if your eggs look "done" in the pan then they will be over cooked on the plate. Guess that would be the point of the cream. Personally, American style eggs. Cast iron pan super hot, egg beaten before going in the pan. A little bit of butter in the pan, then egg. And about 30 seconds later (because the pan is so hot) egg is on the plate. The child likes how quickly they get food! 😂❤
The Cream is supposed to stop the eggs from cooking (Thats why Gordon uses Creme fresh aka Sour cream) But also sometimes Milk or cream is added before the eggs are cooked to add Volume to the eggs so there is more
wait, you actually use cast iron for eggs?? lol
Why.
@@jamesbyrd3740I use the same pan I cook my bacon in. Use the bacon drippings for the eggs after.
@@user-neo71665 Mmmmm, bacon fat.... As Sam The cooking Guy has on one of his shirts "Fat is Flavor", bacon is the best flavor, even over butter.
I love your critiques. Polite and professional. Love your attention to details. ❤
Thank you so much!
@@ChefJamesMakinson ❤️
I always make my scrambled eggs with the English method, but closer in texture to the French. Off and on the fire, butter, very little salt, adding a bit of cooking cream and cheese towards the end, so they end up quite runny, but with a fab delicious texture and flavour if I may say so myself. If I make them later in the day, I may add a bit of finely chopped chives as well, just to give the eggs an extra dimension. So from my POV, I make the perfect scambled eggs, which may not be further from the truth. 😅
Doesn’t sound bad what type of cheese are you adding???
"...cooking cream..."? What sort of cream is cooking cream?
Jamie Oliver " Bonjower, je swee un con " Yes you are Jamie, in more ways than one...
I like the way chef Makinson explained professionally how the ingredients works in a certain foods you will cook.
I appreciate that!
Viewer discretion advised. This video contains crimes against humanity.
Hahaha 🤣 and chickens 🐔
I feel it was the most non food crime video Jamie did, he can make some European food, his usual fails are food from other continents.
Honestly, the only crime here was the burnt toast. Quite unlike the Jamie we know😂
@@ar_greyheart471 Not burnt, bread Maillard.
@@magnushhogberg ok, close to burnt then
Being American, I obviously like the American way lol. Anyway, I never used a cast iron to make scrambled eggs, but I do use a carbon steel pan for it. Works quite well for me.
There's not much food I like American style, but when it comes to scrambled eggs, I have to agree with you guys. This is the common way scrambled eggs are made in Norway, or at least the way my mom taught me.
1 is untoasted, 2 is untoasted rye, 3 is what my local diner things toasted is on a blt. 5 is about right for the toast 4 is good enough and 6 is better if you want a heavier or more watery spread on it. 7 is edible, mostly, 8 isn't, and 9 is what I got in my stocking at Christmas.
The nice thing about a cast iron skillet is it can supplement the baseball batt as a defensive weapon. The bloody things are not light weight at all. I recently picked one up and seasoned it, works quite well and is worth the effort. Good video James!
That toast is perfectly cooked. You must be one of those people that say toast but actually mean warm bread. 😂😂
I actually thought the first slice looked about right
When this video started I had to go make some bacon and eggs. 😉 I actually have a nonstick egg pan that I only use for eggs. Cast iron is great and all.. but I use mine for hashbrowns or home fries and frying meat. Gotta have bacon with mine. I use a lot of black pepper in my eggs as well.. Thanks for the video
I do diner-style eggs when I make my scrambled eggs... I just don't like the soft, curdy eggs because I'm used to the hard, dry diner-style ones.
I typically do too, mainly because I don't always have much time in the morning before work and it's just faster. But when I do have time I'll do English style and I always season with a little paprika.
I prefer scrambled omelets because I generally use cheep eggs. I just don't like the flavor of plain eggs.
I think chefs over complicate simple foods to cook.
Plus I use the 8 dollar frying pans from Walmart that need to be replaced every 6 months along with my 8 dollar coffee pot
I like eggs to resemble rubber. I don't like eggs that look or feel like liquid.
I don't see the problem with that. Some people don't like having that liquidity. Example - Guy Fieri is somewhat infamous for being squeamish about even a little bit of runniness in his eggs.
I love dry, bouncing scrambled egg. As I got older, I do now appreciate other wetter styles. Not sure I would chose the French style though but I would eat it if served. Progress.. of sorts.
I really enjoy your videos, Chef James. Your expertise and knowledge are evident. While your critiques of Jamie Oliver are interesting, I would love to see more of your own recipes and techniques. It would be fantastic if you could showcase your culinary skills through step-by-step tutorials. Your viewers, including myself, would greatly benefit from your expertise.
English and American eggs from Jamie looked yummy without adding the cream.
I agree. Well cooked eggs just on toast don't need anything more most of the time.
@@nodefour Toads?
@@EquisBeta haha yep the problem with eggs on toads it that your meal hops away before you get chance to eat it 🤣
@@nodefour Hate when that happens.
in addition, local farm eggs suitable for half boiled eggs and it's delicious for morning breakfast with bread^^
Would love to see more videos of Chef James cooking recipes!
Will do!!
Where my Cantonese style scrambled eggs at?
I heavily season mine. Butter, light soy sauce, MSG, garlic, ginger, Chinese five spice, chilli flakes, Sichuan peppercorn chilli powder, white pepper, a dash of rice vinegar, cheese, and toasted sesame seeds. Pop it on some buttered toast, add some chilli oil with fermented soy beans. If I don't have the chilli oil, I add diced pickled jalepenos when cooking and add Sriracha sauce.
Can't beat eggs and toast! Cheap, quick, easy, and versatile!
Jeez I'm just trying to fuel myself before work
Well I've been using the words 'restaurant-style' since the early 00's. I saw how someone made 'restaurant-style' scrambled eggs, at some public place downtown. They were using two metal rectangular spatulas and folding the eggs around - that's how they got the restaurant-style scrambled eggs. Tried folding eggs around at home and ended up with the same results.
I grew up in the US and have cooked here for decades. Yeah, those were the nicest looking diner eggs ever. I did try the British way and ended up loving it. Very delicate. I am going to try the French way after I move. Great video.
Thanks James for choosing this particular video to which to react. And thanks for the tip about how/why/what to add at the end!
As an American, who's first experience with cooking was scrambled eggs, I've made them the American and English ways, so I'm going to have to work on the French method, considering I scramble in all sorts of peppers, onion, bacon, and cheesy stuffs.
i love cream bcs first of all it lightens the eggs smell and taste, it doesnt feel that heavy with cream especially if you make for more than 2 person. it also makes it smoother and lighter in texture, and brighter in color. And always service at least with chopped chives for freshness preferably with some sauteed mushrooms.
Great video as always, James! You're right, I live in a place where there are many farms and the eggs taste better, and the yolk of many of them has a more orange color than yellow.
Thank you! yeah I miss getting them the store bought are not the same
I usually remove my eggs from the heat and let the pan temp continue to cook them. They get transferred to my plate immediately when they're done, so never worry about them over cooking. I grew up with a little milk being added while scrambling them before they cook. Always thought it made them fluffier
Nice video :) I like the first style out of the three.. but would melt in some mature cheddar.
When my mom (I help her at times) or me makes scrambled eggs we usually put a small splash of either water (yes I know Jamie's favorite thing for cooked rice) or some of our raw goat milk (it's safe to drink/cook with) then whisk it in a big bowl w/ a bit of salt fresh ground black pepper garlic & onion powder but it comes out like cloud looking when cooked but we do cook some cut up beef or turkey sausage in them as well
Now the eggs Jamie's uses yes free range & "barn" eggs are good due to the diet of wild grainsgrass/bugs the hens eat like my hens but we spoil them w/some veggie scraps (peel/root ends/etc) loose hay grass clippings & bugs I get from my garden (plant harming bugs like horn worm/potato bug/etc) which changes the color of the whites & yolks along with making the shells harder than factory eggs therefore healthier in the end
Whenever I'm living and working in the UK, I always buy the most expensive pack of half dozen eggs I can each week from Tescos and they are fabulously tasty and a very dark orange colour!
Yes Chef! Great review, I'd love to see you make these 3 types of scrambled egg, that'd be an awesome video! 🙂😋
Medium heat, preheated nonstick pan, lite coating of pam on the pan and spatula, and maybe a little Kerry Gold butter. 4 unbeaten eggs and a little grated parm, gentle stir shortly after added to the pan. I transfer to and from heat while I gently stir, I remove from heat and plate when the eggs are no longer runny but not dry.
We made our hollandaise using an emulsion method back in the day. We'd get butter melting and put everything else in a hotel pan. Once the butter was melted we would use an immersion blender to keep everything moving while we slowly, VERY slowly, added the melted butter in. It was very down and dirty, super easy for the sauce to break if you weren't patient with the butter!
Hey Chef! Cast iron skillet, non-stick pan, flat grill, whatever. A little butter, somtimes a little milk, whisk, and cook as done as you like. Yep, a drier version of diner style but we have other scrambles. He always over explains texture and flavor. Like that time his crappy green curry was "tropical". 😂
Seriously, there are some amazing places here that have some good scrambles, but I am a sucker for omelettes instead. 😋
This is one of Jamie's better videos in my opinion, one I saw years ago. I tried each of his methods, and enjoyed the different results. As I grew up in the USA, I have always cooked my eggs American style, and mostly still do. I like to make them wetter some times, and dryer other times. It depends on how and with what I am serving them. I really like the creaminess of the French style, but rarely want to take the time to prepare them that way, not when I can go from pan to plate in 30 seconds in a hot cast iron pan. I am about 50/50 on whether I add milk or cream to the eggs, but I have never heard of adding such after cooking the eggs. I have always added them to the uncooked eggs.
I haven’t seen Gordon Ramseys method, but my favorite way is also to scramble in the pan, I like to gently scramble the whites until they’re almost cooked while leaving the yolks whole until the last minute, then quickly blend the yolks into the whites and turn it out as quickly as possible. This maintains the flavor of the soft-cooked yolk and is super moist and tender.
Chef James, I prefer my scrambled eggs well-done and somewhat golden brown with spring onions and bits of dried chill flakes in them. 😋😋😋😋🤤🤤🤤I don’t like runny scrambled eggs.
@@markshen3280 that sounds more like an omelette than scrambled eggs.
"30, 40 different ways of cooking scrambled eggs"
I... wouldn't trust Jammy Olive Oil with it...
There are more than a hundred ways of cooking eggs haha
@@ChefJamesMakinson And yet, even with supposedly different recipes, Jammy's eggs al end up looking the same. 😂
Here, in Burma, we like a bit of browning with our eggs. They cooked like the Americans, but the results are more fragrant.
@@blargvlarg1390im in the Americas and I also like a little browning. That French style pablum just does not look appetizing to me…
There's actually an English cookbook on that from the Seventies! I know because I've seen the poster! 😅@@ChefJamesMakinson
I love that book, I'll read it for fun as it basically a puzzle. You find something then have fun trying to backtace all the steps through it, jumping all over the place.
I love eggs every which way but I didn't know about the cream timing! nice!
Instead of cream or milk, I double butter. Butter in the beginning brought up to temp, then a small knob of cold butter at the end. Adds the creaminess and a wonderful buttery flavor.
If you're gonna use the "pull" method when cooking "American style" scramble eggs, you need to tilt your pan to get the uncooked/runny egg to have contact with the pan (kinda like if you were prepping to make an omelette) . That way the it will cook more evenly. I don't know anyone in America that does that personally, but it's still good advice. Also, I use a carbon steel pan when I cook my eggs.
Handsome squidward (Judgmental Volturi expression vibes too) on the side judging Jamie is the perfect thumbnail for this video *chef kiss*
I used to make it the way most do when they would overcook it a bit but now i do it the English way (Gordon Ramsay really tbh) and his way is the best. Great texture and it tastes great.
That's interesting... What you say about adding the cream at the end makes sense, but this is the first time I've ever heard that. I grew up being taught that the milk or cream goes in in the initial scrambling stage before it even hits the pan so in regards to how I was taught vs what I've learned myself through trial and error, Jamie is actually correct, you don't need to put in milk or cream to get the same or close enough to the same results.
And the milk in during scramble method was even taught to me in high school foods class not just my parents so I think it's more common than you're giving Jamie credit for.
I was also taught to put milk in until recently when I asked myself why I was putting milk in it. I stopped and it is much tastier without.
I've done the bain marie version a few times in the past when I've had the time and wanted the luxurous version, but from a Heston Blumenthal video from 12+ years ago. He whisks a little cream into the eggs, then he takes them off the steam towards the end adds a splash of sherry vinegar and a little beurre noisette.
This maybe one of jamie Oliver's good recipe that i have seen in your channel so far.
😂
a 1/3rd of a stick of butter in a non-stick pan will do it...
though the English and French versions are definitely undercooked.
He did a good job of making these eggs. It’s good to see him succeeding at something. I do disagree with Chef James saying a lot of Americans use a cast iron for eggs. We use non stick or stainless steel.
cast iron is common 😉
Cream at the end is an excellent tip, thank you I'll try it. Even perfectly scrambled eggs continue to cook for several minutes after they're plated and I hate the puddle of water that results.
Eh, I just boil them. Soft boiled eggs, brown toast on the side, learned to love it in the UK, and my favorite now. Super easy, put the eggs in with the water, bring it to a boil, turn off the heat, and let it sit there, with toast on the side. I figure that if you’re not going to make an omelet, why bother.
I have a non stick pan that is ONLY for omelets. And I think I know what tomorrow’s dinner will be.
Thanks for the critique! I always learn a lot from you.
Well done, Chef! I very much enjoyed the review. Keep up the great work!
Much appreciated! :)
I really like using a cast iron skillet for scrambled eggs. Put some butter in the skillet, get the eggs in, scramble in pan. By the time the toast ist buttered the eggs are cooked perfectly. Scrambling in the skillet makes fewer utensils dirty.
WOW! I live just down the road from Loew's Ventana Canyon Resort. What a small world. As for US diner-style scrambled eggs, butter is not used and they are cooked hard on a hot cooktop, just as Chef James says. Moisture would be a no-no. The eggs are hard and dry. It goes with the crazy crunchy bacon. And thanks for the cream tip when making eggs for a group. I make the toast half way through the eggs and leave it in the toaster to stay warm until the eggs are 95% done. Toast goes down, eggs go on and the whole lot then goes into my hungry piehole!!!
really?! haha yes it is! I haven't' been there since 2001
It would be amazing to see a compilation video or series of all the egg methods listed in le Repertoire de la Cuisine.😊
That would be wonderful to see.
maybe! :) there is more then 100 ways in that book many I have never when seen haha
And then there's one way my mom makes eggs, which is still one of my favorite dishes from her recipe binder:
Sunday Scrambled Eggs
1 doz. eggs
1/2 c. milk
1/4 c. flour
1 t. baking powder
1/2 t. salt
1/2 t. garlic salt
1/8 t. pepper
1/3 lb bacon, diced.
Fry diced bacon in large skillet until brown. Drain off the
grease. In blender mix the rest of ingredients and blend
until foamy. Put 2 T. bacon grease back into the pan and
pour in the egg mixture.. Stir and cook until the eggs are
set. Serve 4 to 5 depending on how big the appetites are.
I like to take my eggs, start them off like they are going to be plain sunny side up eggs, then right when the bottom gets cooked to quickly break them up so you get little bits of just white, just yolk and then a little mixed together. Give it just a little variation in texture throughout.
Started out by me screwing up a batch of over easy eggs, then finding out I liked them that way best if I'm not going for a runny yolk.
These eggs are actually pretty good! Very Unexpected from Mr Chilli Jammy (Get it? Jamie = Jammy) Olive oil over here... Love your videos though james! Keep up the good work. Still waiting on the Afghani Chicken!
Glad you like them!
I've always known you add milk to "extend" the eggs. It helps make more without adding another egg. Due to that, we always added milk or heavy cream at the very start when whisking.
Hi, Chef James. I love watching your videos and how you explain what the chef is doing. I remember you mentioning you're from England, but you sound like you have a German accent. Are you German? Also, how old are you? You mentioned you've been a chef for over two decades, but you look so young!
I'm American my father was from England and I started cooking at 14 and I'm 35 now haha
@@ChefJamesMakinson thank you for answering my questions
In the U.S., I don’t usually use the cast iron for eggs, just because the clean up is usually more annoying. I like it for a lot of meats though
My current go to method is a mix the American style and some Cantonese egg dish style.
Whisk your eggs.
Add splash of milk to cornstarch to make a little slurry.
Mix that in with the eggs.
Into the pan.
Once a part of the egg is cooked scoop it up and stack it onto another part.
Tilt the pan to fill the space with uncooked egg.
Repeat until you have a stack of eggs on one side of the pan and the eggs no longer run freely enough to fill the space.
It'll be pretty moist, but the corn starch thickens it up enough that the texture feels pleasant instead of undercooked, lol
Wow, that's the first time in years I've seen him nail a recipe and make something I would actually eat. Would eat all 3 of them.
We can buy heritage eggs at 75 cents each vs 25 cents for commodity. Big difference. I like French style, I stop the cooking by adding a tablespoon of room temperature eggs, or better yet, an egg yolk! For an added treat, top with slivers of smoked salmon. No dry scrambled eggs for me. Nice video.
At breakfast hour we did poor in eggs into a GN tray. Added cream, pepper and salt too. Then steam in a Rational. When hearing the bell we took a whisk to scramble the eggs. All went well this way.
Scrambled eggs is one of the few things I'm always confident about making. I always add a good bit of cheese, and it usually turns out pretty good. No need for ketchup, but a little hot sauce is always welcome. Add in an English muffin (grilled on a portable electric grill, because I don't like how crunchy a toaster makes them) and some air fried bacon, and I make a breakfast sandwich I'm actually kind proud of.
how to make the finest scrambled eggs. especially good for cold cuts / smoked eel / fish sandwich
work 40 minutes (30 minutes in the oven)
6 eggs
2 deciliters of milk - or cream
0.5 teaspoon of salt
pepper - white to avoid black dots
butter or oil for brushing
1. Turn on the oven at 175 degrees conventional top and bottom heat.
2. Grease a mold with oil or melted butter. It can, for example, be a pâté form with space for approx. 6 deciliters.
3. Beat 6 eggs, 2 deciliters of cream / milk, 0.5 teaspoon of salt and white pepper well together.
4. Strain it into the mold and cover it with tin foil. Poke holes in the tinfoil.
5. Place the mold in a dish of water so that your eggs are baked in a water bath. Bake it on the middle rack in the oven for half an hour.
6. Let it cool after it comes out of the oven and put it in the fridge until it needs to be sliced and served.
Eggs are so versatile, not to mention it's easy to make them, hard to mess up. I once made scrambled eggs for my mother the Marco Pierre way - slowly cook, mix them in the pan. Could tell it was a success, because she wanted that one more.
yes they are and I love that about them!
My Gran was a wizard in the kitchen otherwise, but she made the worst omelettes. She added milk in the beginning and (I think) that made the omelette go a bit sweet.
I started liking eggs once I began making them myself and dropped the milk.
Scrambled eggs on rye bread is a delight!
great depression era cooking. ... the milk is an additive to make it go further.
*blood omelets were also a thing
the milk in the eggs can roll your gut if you have to take a school bus
A good video from Jamie! He covers the basic differences of the 3 styles really well. Good critique from James (not excessively bashing ol Jamie for the hell of it). Re scrambled egg styles, I typically pick one of English (Jamie style), English (Gordon style) or US. I must try French some time...
Thank you! I don't want to be mean he did pretty good but I wish he made a few more styles as egg are cheap and easy
Diner eggs are usually a hard scramble due to being high heat, quick time, and usually done on a flat top or a separate pan in either clarified butter, animal fat, or some sort of oil or shortening.
i usually preheat my pan to max, turn off the heat, put in the whisked eggs, let the bottom catch some color and scramble afterwards.
Sheet man! 😂 Thanks for sharing this with us. Hope you're feeling better soon.
Appreciate it!
Did you know you can do the same thing with a microwave? I do it all the time and people still can't figure out how I manage. It's easy. 1 30 second burst to make the initial egg form, chop it up with a forks and stir it in, add cheese or cream, then short 5 second bursts and a stir until you almost get your desired texture. Take them out and plate them. They will finish cooking as they are plated, so stopping right before your desired texture is important. If you want to add pepper, garlic, bacon, sausage, etc. then put it in with the cream or cheese. Times will be longer the more eggs you are using.
I don't use the microwave to make eggs
The way I make mine is I don't whisk them beforehand. I do it in the pan, after the egg whites already cooked a bit, so they remain a bit separated from the yolks. Somebody told me that's called marbled eggs, but I don't know. But a lot of people do it that way here in Poland. I don't add creme to mine. If I'm only making a small amount for myself and I keep the heat low instead of rushing it, they turn out perfect and creamy and don't overcook, so I see no need to forcibly stop the cooking.
I was traveling Africa for a while. I just saw this video now. 6:39 not bad not bad ... sounds uncle roger to my ears ... ? thank you as always really informative as well as entertaining reviews.
Great Gino insert!
I've attempted Gordon's style eggs at least once but it's not a fast process, which is why I usually opt for the "faster" (US) way. Though, the point about adding the cream last sounds like a good point and I should try it.
I put it in the pan direct. I love organic eggs.
British style but I generally add a drop of milk. I'll try it the way you suggested as it makes perfect sense. TBH though if I'm short on time I'll use the microwave.
TBF to Jamie, this video was about cooking eggs, not necessarily making the best, most tasty eggs ever (YEEEAHA!). So he did a good job explaining the differences in the style.
Great video I do low heat English way
Love the callback to Dino D'Acampo. He reminds you of the things that matter in life. "If my grandmother had wheels, she would be a bike," - but at least she wouldn't be Jamie Oliver.
🤣🤣🤣
The "not bad Jamie" sounded just like our favourite fuuuiiyooo guy😂
I think some people add milk or cream as a way to increase the servings- kind of like adding breadcrumbs to hamburger
I'll do the English way mostly but rather than add cream or milk at the end I just take the eggs off the heat a little earlier and continue to stir for short while. Also a good time to add some cheese if you are up for it.
It's nice to hear stories about James' family and growing up. The picture of his dad was cool. Did you, James, ever have long hair? My older son would let his grow till the middle of his back. His brother wou 5:31 ld have his cut as soon as it would start getting curls, very short hairstyle. I love Gino! The interaction and the giggles with the other two were priceless.
no never long, it was too hot in AZ growing up
the 6th or 7th piece of toast on the chart is just perfect if you ask me
Good review Chef! Have you seen any of the Wok with Tak videos where he makes a scramlet? I think he has a few good videos on it including the basic how-to video. They cook quickly so it seems like a fun and fast way to make and eat a healthy meal with little time.
no I haven't
I sorta do the English way, but I do it low and slow and work the eggs more aswell as adding butter, cream,white pepper and salt. It ends up more like a combination of the English and French way.
Ahhhh! I live in Tucson! An work right down the road from there! How cool is that! Well for me. Lol.
very cool! I miss Tucson but not the scorpions haha
@@ChefJamesMakinson black widows have been my biggest problem recently! Yet there was a time I lived more west an scorpions were very scary! Think chickens helped some though. Lol
6:48 Ok now you're just flexing🥲🥲🥲🥲🥲🥲🥲
As an American, most of my peers find it odd that I use cast iron for cooking. Granted I use it almost exclusively for stovetop cooking, I don't own any "non-stick" cookware. But yeah, I'd say that method is pretty close to the one I use at home. When I cooked in restaurants yeah, we just cracked a couple of eggs into a skillet and cooked them off as fast as we could and called them done.
Thank you James for this video :-) Love the way you analyse and share different techniques in all your videos.
Being an asian living in France over 17 years, and having seen multiple prochef reacts on Jamie Huile d'Olives...
I feel he is MADE for CRITICS, on the fact that he doesn't not respect neither the culture nor the research that a professional chef should do before he define or "create" a version of his own of any stuffs......
Thank you! really? I used to live in Lyon, miss the food! :)
@@ChefJamesMakinson Lyon, THE best city of great great food :) I've NEVER had a bad café/restorant there. I'm lilloise, we have great beer and cheese!!
I like Jamie's American scrambled eggs. Didn't realize he makes these much like i do - large curds, served still moist, using the spatula to shape the eggs. No rush.
The few times i add milk or sour cream, this is mixed in at the beginning. It would be very little. One only needs to realize when to take the skillet off the heat to keep them moist!
As even here in America, American style can be hit or miss at diners (they should never be cooked as quickly as James states!) i tend to reserve them for cooking in my own kitchen. It's those large curds i crave! No desire to dry them out, either.
(Occasionally, near the end, i add in some home-shredded meltable cheese
I don't want that to go homogeneous into the eggs).
Agreed with James, don't burn any toast should you use that. I personally prefer toasted English muffins.
PS: i won't eat the French style, so i don't care to learn how to make them.
I add cottage cheese to mine. Adds creaminess and extra protein 👍💪🥚🍳
Most people don't always have cream or creme fraiche in the fridge most of the time. But they often have eggs. So unless thye go out and buy some specifically, and then have loads left over, probably without plans to use it, they'll just use eggs. Milk would be far more likely. Personally i don't use it, i just add some salt, black pepper and chives as i grow them all the time.
I have other responses I've typed up but I specifically want to post this first:
When you're not well practiced at juggling toss *toward* the center not *from* the center. Waterfall instead of fountain. Tossing toward the center tends to reduce errors, tossing from the center amplifies errors.