To everyone saying the eggs are undercooked -- they're not. There are 2 separate processes that happen when you expose an egg to heat. One is that it cooks (the chemical structure changes, mostly the proteins undergo denaturation) and the other is that water content boils off and leaves the eggs. In other words, the eggs both cook and dry out. Most people are used to seeing these 2 processes happen together so they associate dry eggs with cooked eggs and wet eggs with uncooked eggs. This is false. By controlling the heat (putting the pot on and off the stove, or just cooking in a controlled heat keeping the temp under boiling point) you *can* cook the eggs without losing the water because water boils at 100C and the eggs cook at around 50C. That being said, every person is entitled to eat what they like even if others deem it overcooked, undercooked, whatever.
Tried and it’s the truth!! Best method for delicious creamy scrambled eggs. I use a variety of cheeses. If I go with a hard cheese, I finely shred it so it melts and incorporates faster.
Those eggs are pretty egg-celent 😉 but in all seriousness, these eggs are so yummy and perfect with Swiss or any cheese! I personally enjoy this dish in a sandwich.
Some people like the striation. I would prefer powdered "mashed" potatoes vs chunky homemade from scratch. I prefer my scrambled eggs not to be similar to instant mashed potatoes. Eggs vs potatoes
I've tried this method before. It's good. Michel Roux Jnr has a slightly different take on scrambled eggs and deliberately slowly breaks the yolks after the cooking has commenced in the pan. I recommend trying Heston Blumenthals super faffy - but fun! - bain marie method with addition of beurre noisette at the end. Michel Roux Jnr actually asks new cooks to make scrambled eggs as an assessment as its a good way to understand their cooking style. So many different ways to make them.
@@sanguinetales Are you seriously trying to tell me Crème Friache isn’t fresh fucking cream? It’s literally made of cream, and it literally means FRESH CREAM.
Keep up the practice on cutting those chives, make sure u use a sharp knife, choke up a bit on the blade for more control and make swift slicing motions instead of chopping down hard and bruising the herb, and even cuts will come with time and practice
I have sensory issues with anything gelatinous or in this case runny/uncooked eggs. If someone handed me this, I'd vomit without even taking a bite. (I gagged just looking at it in the beginning. 😅) BUT sounds like everyone loves em. Good for you guys! Enjoy ❤️
Yes, I hate the runny egg. & you guys are KILLING me with the onslaught of scrambled eggs shorts, usually inspired by Ramsay and then completely knocking him off. Give this **** a rest already. This like video no. 1000.
U know what I’ve noticed …all Libras Geminis Aquarius saggitarius Leos and Aries like there eggs more cooked while virgos Taurus Capricorn cancer Pisces and Scorpio like their eggs more loose and runny
If a beginner go by these steps. If your burner is gas flame, set between medium to medium high heat. If electric, the use medium high heat. Keep the sauce pan off the heat. You can beat the eggs in the sauce pan or separate bowl and add milk if you prefer it more fluffy. Preferably use 3 eggs and add a tbsp of butter. Have this all put in the sauce pan and then put the pan on the burner. It's okay to let it sit for about 10 seconds or so before stirring vigorously with a simple spatula. Keep stirring with the spatula while moving the pan from the heat to off the heat and then back on the heat. Keep repeating this. Once you start to smell the aroma of well cooked scrambled eggs, then serve based on your preference. If you like it more runny then serve almost immediately. If you like it more rubbery, then cook it for a few more seconds on direct heat - no more than 10 to 15 seconds.
Believe me they're cooked and delicious. It requires time and stiring. My love was just crazy as I made it for the 1. time and wanted only this for breakfast. Cheers.
Gordan's "don't salt your eggs until done" has been debunked at this point; check out work from Kenji Lopez Alt on this, or Daniel Gritzer with Serious Eats.
Someone made eggs for me last week like this & as soon as i put them in my mouth i literally gagged 🤢. It's not the taste, it's the consistency. Certain things just gross me out. Now i love poached eggs so figure that one out. 🤷♀️
For this style of scramble egg it actual better to add some salt and seasoning before frying. Breaking down the eggs liquefying first makes it more creamier. So ignore Gordon Ramsey on this one.
I like to add unsweetened greek yogurt to my scrambled eggs instead of cream and top with some finely shredded sharp cheddar cheese when plating but otherwise I follow this method
I am not picky and generally like eggs. I even make amazing scrambled eggs. I use Ramsay’s recipe and changed a couple of things. However for some reason scrambled eggs are gross to me and I don’t know why. I just don’t enjoy them and it makes me sad because it’s probably the easiest way to enjoy a healthy breakfast :(
In America we call this under cooked . I also a problem w the non stick and plastic scraper. I imagine there are contaminants and micro plastics consumed in the dish . Cast iron butter and salt . 👍🏻
In America you should just have a broader mind and not assume everything is only 'correct' one way. Your dry eggs are objectively and scientifically blander, and if you ever branched out and tried something different you might realise that it's actually a tasty way to do eggs; however in the US you are legally obliged to pointlessly wash all the protective membrane off your eggs and don't vaccinate them, so I guess you've grown up thinking that eggs *must* be cooked to death or you'll die. The fact is, slowly cooking eggs pasteurises them, and all of your mayonnaise contains a form of this 'under cooked' egg that people are happy enough to eat, and which is fridge stable for weeks.
@@Ansanity I think that's true too, the benchmark for steak doneness was also once determined by how grey the meat was. We now accept medium-rare and even rare as 'done' without scoffing about how raw it is. Most people turning their nose up at soft scrambled eggs won't even have tried them to understand how much of a difference it makes to the flavour
To everyone saying the eggs are undercooked -- they're not. There are 2 separate processes that happen when you expose an egg to heat. One is that it cooks (the chemical structure changes, mostly the proteins undergo denaturation) and the other is that water content boils off and leaves the eggs. In other words, the eggs both cook and dry out. Most people are used to seeing these 2 processes happen together so they associate dry eggs with cooked eggs and wet eggs with uncooked eggs. This is false. By controlling the heat (putting the pot on and off the stove, or just cooking in a controlled heat keeping the temp under boiling point) you *can* cook the eggs without losing the water because water boils at 100C and the eggs cook at around 50C.
That being said, every person is entitled to eat what they like even if others deem it overcooked, undercooked, whatever.
But like you we can all comment 😜
Nobody needs an essay on how to cook a fuckin egg... Cook the fucker how ever ya like... Its simple...
Blah blah
i aint reading allat 🙏
Just wanna add that water evaporates at 50C too, just not as fast.
Excellent n very unique, style of egg scrambled. 👍
I’m weird and HATE wet or runny egg. So I cook mine till it’s super super dry 😅👍👌
Dont feel alone. Those look like vomit eggs to me.
@@JV8901 exactly. I can’t stand my eggs moist. Why? Idk. Just doesn’t seem cooked to me. Even if it technically is🤷♂️
Yeah i don't like gooey eggs either. Don't worry just cause it's gordan.... Look at his grilled cheese vid
Yeah looks like cold toddler vomit.
that toast looks like my baby cousin spit up on it
Tried and it’s the truth!! Best method for delicious creamy scrambled eggs. I use a variety of cheeses. If I go with a hard cheese, I finely shred it so it melts and incorporates faster.
He uses crème fraîche which is much more acidic. It's different
He used cream for his scrambled eggs in the Christmas special recipe
He has said before that sour cream would also suffice I believe. However most places have crème fraîche in the deli section
The butter gin give you a heart attack 😂
@@maxgurrala7248 man.. if that's all it take to have a heart attack, then have one
Those eggs are pretty egg-celent 😉 but in all seriousness, these eggs are so yummy and perfect with Swiss or any cheese! I personally enjoy this dish in a sandwich.
Gxhxdhhwr rigoler toi😮😮😮😮😮😮😮
Tried it without cream and it was still amazing!
It's so good!!
I don't use cream anymore either. I'd rather have more butter if anything. If you cook it slowly enough there's no need to seize the cooking process
Perfect, I m ur fan
This was so informative! 😊
Lol I like how Gordan style eggs are just French style scrambled eggs 😂 makes sense since that's where he trained
Pergh steady bohhhhh
Looks absolutely amazing! 😊
I made these eggs and they were kinda good
maddie is gorgeous 💞😭
Ahh those looks so yummy! your such a great chef!
You wish lol
Really?? That's just Gordon Ramseys recipe
What beating 3 eggs with a bit of butter on the stove me 10 year old can knock up better grub 😂😂😂🤣🤣🤣🤣🤣
@@DaletopladLeeThat's not true, 10 year olds don't know shit.
Too gooey for me!
Good recipe girl
Wow looks so good
Looks like yummy eggs! Very fun
That's how i make my eggs. I remember Gordon Ramsay said that's the french style making scrambled eggs.
Waiting for garlic content😍
Can’t stand runny, soupy, or gravy-like eggs. Just a bit fluffier with added butters and garlic.
👌👌👌
Looks RAWW
It looks amazing 🤩
I follow his way too🎉
I can absolutely belive these are delicious, looking at the amount of butter and cream for three eggs. But sometimes, that's what it takes.
ua-cam.com/video/UXtrScuC30E/v-deo.htmlsi=iFDeLmmbVvagUBtZ
Its supposed to be for 6 eggs😂
Daaaamn girl.
Aww, amazing!
You can do this same thing but cook it a little bit longer and you’ll get fluffy consistency instead of wet. I make mine like this
Their made specifically this way.
Hers are undercooked
ua-cam.com/video/UXtrScuC30E/v-deo.htmlsi=iFDeLmmbVvagUBtZ
Btw try blending your eggs with a bit of cream until there are no striations so it comes out even smoother. Tips from fine dining restos
Some people like the striation. I would prefer powdered "mashed" potatoes vs chunky homemade from scratch. I prefer my scrambled eggs not to be similar to instant mashed potatoes. Eggs vs potatoes
Hi Maddie 👋🏻 also nice scramble over there 😉
Yes! Season after
Top
I've tried this method before. It's good. Michel Roux Jnr has a slightly different take on scrambled eggs and deliberately slowly breaks the yolks after the cooking has commenced in the pan.
I recommend trying Heston Blumenthals super faffy - but fun! - bain marie method with addition of beurre noisette at the end.
Michel Roux Jnr actually asks new cooks to make scrambled eggs as an assessment as its a good way to understand their cooking style. So many different ways to make them.
Mmmmmm midnight snack.
Way too slimy! Needs to be cooked more!!
Hi hy maddy 😊
Sarap scramble eggs 🥚 butang sa slice bread 🥪 Team Ruby
This method is actually great, and you can just cook them a bit longer if you don't like runny
Damn that look fckn insane 💪
Gordon uses Crème Fraîche and chives...
Crème Fraiche is fresh cream
@@reapergu6316
Smartass, huh?? Heavy cream is not Crème Fraîche. Fermentation is required.
@reapergu6316 no its not wise guy it's closer to sour cream, but softer and tangier, less watery and more fat.
@@sanguinetales Haha. Fresh Cream is literally the translation in English. It’s different then Sour cream
@@sanguinetales Are you seriously trying to tell me Crème Friache isn’t fresh fucking cream? It’s literally made of cream, and it literally means FRESH CREAM.
I’m trying this for sure
Looks amazing. I’ve been subscribed since 1k subs and seeing your journey has been so incredible. You’re doing amazing ❤❤
Aw thank you for being here!!
Mental illness flag detected opinion rejected
I’m calling Gordon Ramsay 🎶
- LEE MARK
Makene sehat ko guano ni bohh, kemah demo buak scaramble eggg ,tapi kawe lagi prefer hok scramble egg america biaso ,
1. Egg
2. Pepper
3. Salt,
Done
instructions unclear: when do i get my eggcelent hat?
Next time try the "Marco Pierre White" way it's pretty similar but more slowly and buttery my favorite way!
Oooh yes!
Quick recap of the difference?
Heavy cream and butter in a recipe that doesnt need anything at all, gotta love americans
Hi Maddie❤ sooo delicious 😋 your scrambled eggs👍🏻
Oh what I live in Sydney 😂
Keep up the practice on cutting those chives, make sure u use a sharp knife, choke up a bit on the blade for more control and make swift slicing motions instead of chopping down hard and bruising the herb, and even cuts will come with time and practice
Sour cream is better than heavy cream.
You can also add the butter halfway
Gordon Ramsay uses crème fraise
ua-cam.com/video/UXtrScuC30E/v-deo.htmlsi=iFDeLmmbVvagUBtZ
For me this is raw tasting.
Those look absolutely delicious and delightful thank you very
If you want to make the best scrambled eggs, you make Thomas Kellers scrambled eggs.
I have sensory issues with anything gelatinous or in this case runny/uncooked eggs. If someone handed me this, I'd vomit without even taking a bite. (I gagged just looking at it in the beginning. 😅) BUT sounds like everyone loves em. Good for you guys! Enjoy ❤️
🤔
My sister is exactly like that too!
They’re good but you should avoid them
My Daughter is like this also. It’s a texture issue.
that's okay eggs can be done so many ways. t
Beautiful
I got a short of Gordon Ramsey under this one😂
More like scrambled butter with a bit of egg
The eggs a f-ing RAW!!! Lol
She doesn’t cook them enough they look awful😂
ua-cam.com/video/UXtrScuC30E/v-deo.htmlsi=iFDeLmmbVvagUBtZ
If you need to take pot of the heat, your pot is simply too hot - Marco Pierre white
He uses creme fraiche not cream
Nobody cares.
@@muzafarkhokhar1939 care for u to answer to my reply. Nobody is u
@@muzafarkhokhar1939 I care. So you’re wrong
@@Mizushimeee nope , the most similar thing to creme is sour cream . U won't get the acidity compared to cream . Thicken sure , but not acidity
Which is “Fresh Cream” in French
This may be the best scrambled eggs described by Gordon Ramsey but I prefer my food to be "cooked" properly.
Those are "cooked"
Gordon Loves raw food😂
If by “‘cooked’ properly” you mean “dried out,” then sure.
As someone whose lactose ill skip the whipping cream lol
he didnt say heavy cream he said creme fresh
Sorry Gordon Ramsey but I think the name should be changed to creamed eggs lol
Hers are drastically undercooked and over creamed compared to his
ua-cam.com/video/UXtrScuC30E/v-deo.htmlsi=iFDeLmmbVvagUBtZ
Marco Pierre White made the same kind of eggs without all the back and forth
Yes, I hate the runny egg. & you guys are KILLING me with the onslaught of scrambled eggs shorts, usually inspired by Ramsay and then completely knocking him off. Give this **** a rest already. This like video no. 1000.
ngl these were the most scrumptious and delicious eggs i ever ate.
... the Cantonese method is the best scrambled eggs ...
That will give me the runs
its creme fraiche not heavy cream which is why these were runny
Naw that's raww
Nope
Perfect egg sauce 😅😬
Yeah you messed it up. You should've added half that butter lmao.
Those eggs look pretty watery without the salt at the beginning. American eggs are the only way to go
U know what I’ve noticed …all Libras Geminis Aquarius saggitarius Leos and Aries like there eggs more cooked while virgos Taurus Capricorn cancer Pisces and Scorpio like their eggs more loose and runny
I remember I tried making this once and failed 😢 the eggs just weren’t cooking for some reason. I’ll try again.
If a beginner go by these steps. If your burner is gas flame, set between medium to medium high heat. If electric, the use medium high heat. Keep the sauce pan off the heat. You can beat the eggs in the sauce pan or separate bowl and add milk if you prefer it more fluffy. Preferably use 3 eggs and add a tbsp of butter. Have this all put in the sauce pan and then put the pan on the burner. It's okay to let it sit for about 10 seconds or so before stirring vigorously with a simple spatula. Keep stirring with the spatula while moving the pan from the heat to off the heat and then back on the heat. Keep repeating this. Once you start to smell the aroma of well cooked scrambled eggs, then serve based on your preference. If you like it more runny then serve almost immediately. If you like it more rubbery, then cook it for a few more seconds on direct heat - no more than 10 to 15 seconds.
gordan scrambled egg is basically hollandaise sauce
His scrambled eggs look pretty raw
Believe me they're cooked and delicious. It requires time and stiring. My love was just crazy as I made it for the 1. time and wanted only this for breakfast. Cheers.
Not as fancy but I find mustard has a similar effect to cream/creme fraiche and a similar texture
Eggselent 💀🤓
Gordan's "don't salt your eggs until done" has been debunked at this point; check out work from Kenji Lopez Alt on this, or Daniel Gritzer with Serious Eats.
I once scrambled them with a fork instead of a spatula, and the result was a paste. 😂
No beef, but cream and butter in your scrambled eggs is fine.
No ima cook those eggs much more😊
Egg ore keyangey ni bohh, heavy cream pun dok tahu nok beli manno hahahha
Someone made eggs for me last week like this & as soon as i put them in my mouth i literally gagged 🤢. It's not the taste, it's the consistency. Certain things just gross me out. Now i love poached eggs so figure that one out. 🤷♀️
Hi Maddie 😊😊
For this style of scramble egg it actual better to add some salt and seasoning before frying. Breaking down the eggs liquefying first makes it more creamier. So ignore Gordon Ramsey on this one.
Btw they taste like cream cheese
I like to add unsweetened greek yogurt to my scrambled eggs instead of cream and top with some finely shredded sharp cheddar cheese when plating but otherwise I follow this method
Is it nonstick pot?
You can also turn down the heat so you don't have to go off and on it... Just watch your eggs...if it's curddling fast that means it's too hot
I am not picky and generally like eggs. I even make amazing scrambled eggs. I use Ramsay’s recipe and changed a couple of things. However for some reason scrambled eggs are gross to me and I don’t know why. I just don’t enjoy them and it makes me sad because it’s probably the easiest way to enjoy a healthy breakfast :(
Absolutely revolting!!
The cream part is alittle crazy but I like the method 😊
In America we call this under cooked . I also a problem w the non stick and plastic scraper. I imagine there are contaminants and micro plastics consumed in the dish . Cast iron butter and salt . 👍🏻
In America you should just have a broader mind and not assume everything is only 'correct' one way. Your dry eggs are objectively and scientifically blander, and if you ever branched out and tried something different you might realise that it's actually a tasty way to do eggs; however in the US you are legally obliged to pointlessly wash all the protective membrane off your eggs and don't vaccinate them, so I guess you've grown up thinking that eggs *must* be cooked to death or you'll die. The fact is, slowly cooking eggs pasteurises them, and all of your mayonnaise contains a form of this 'under cooked' egg that people are happy enough to eat, and which is fridge stable for weeks.
It’s not undercooked, scrambled eggs are usually overcooked and that is being misconceived as cooked
@@Ansanity I think that's true too, the benchmark for steak doneness was also once determined by how grey the meat was. We now accept medium-rare and even rare as 'done' without scoffing about how raw it is. Most people turning their nose up at soft scrambled eggs won't even have tried them to understand how much of a difference it makes to the flavour
grow up
do you like cold eggs and food poisining..
Try Marco Pierre White's method for scrambled eggs. He's the one under whom Ramsay trained.