We Tried to Find the Perfect Scrambled Egg Technique (How to Make it at Home)
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- Опубліковано 10 січ 2024
- Jack is on a quest to discover the ultimate method for creating the perfect scrambled egg. In this egg-citing video, he takes inspiration from three distinct approaches: a viral TikTok recipe, a trusted British method, and a classic French technique from the legendary Alain Ducasse.
Join Jack on this culinary journey as he explores the art of scrambling eggs. You'll witness his step-by-step experimentation with these three methods, each promising a unique twist on achieving that silky, runny and tender egg.
First, he delves into the viral TikTok recipe that's been making waves across social media. Will puts this unconventional method to the test, sharing his honest take on whether it lives up to the hype.
Next, he dives into the Food Network's tried-and-true recipe, known for its reliability and delicious results. Will showcases the step-by-step process, giving you insights into how the pros achieve scrambled egg perfection.
Lastly, Jack pays homage to the culinary master, Alain Ducasse, by attempting a classic French scrambling technique. This timeless method is renowned for its elegance and sophistication.
Whether you're a food enthusiast or a budding chef, this video is packed with valuable insights and practical knowledge. Jack's journey to find the ultimate poached egg will inspire you to experiment in your own kitchen and find your preferred method for egg-cellent results.
So, get ready to embark on this egg-citing adventure with Will, as he cracks the secrets to the perfect scrambled egg using TikTok, Food Network, and classic French techniques. Hit that play button and get ready to elevate your breakfast game! Don't forget to like, comment, and subscribe for more culinary inspiration and cooking tips.
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Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons.
1: Quick cooking time (15-20 Seconds)
2: Visually Larger Portion with same quantity of eggs.
3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again.
4: Visually adds texture to something that would otherwise be plain.
5: The high heat adds a little rise, giving a lighter fluffier egg.
6: For customers it can be something new and innovative.
For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!
The folded/spiral egg definitely looks better on the plate!
Spiral eggs are a scourge of modernity for me, but to each their own
I swear every cafe in NZ does scrambled like the spiral
I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference.
I have eggs every day and never get bored of them 🧡
My mother taught me the folded scrambled egg method. When I did my first cooking class and did it that way, my (western) instructor told me I did it wrong and didn't bother grading me. I didn't know at the time there were different methods. I didn't pursue a chef career after that. I didn't want to be told how to cook. I still cook, just in my own kitchen and my own style.
My grandmother has been doing the folded method for as long as I can remember.
Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.
The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.
Potato starch and rice flour fascinate me.
martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.
The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs.
Folding in sour cream or some chèvre near the 75% stage works amazingly as well.
You can't cook French food in the US because is not French eggs, is not french milk and so on. Just because the product is so different than in France you cannot call French food. French food are made in France with French product. Sorry.😅
Just like the Germans did, we can all do whatever we want with anything French.
The reason why you add any kind of diary product is cos the proteins and fats contained in milk act as a deterrent for egg protein denaturation. What basically happens in poor words, is that your diary product will rise the temperature at which the eggs coagulate (and form "lumps"), and this isn't related to "when" you add milk (or butter or cream). Remember that (still in poor words) when proteins coagulate they tend to squeeze the water out of their structure, and this will happen no matter what once you reach around 82C or above since you would require an extreme amount of diary fats/proteins to rise the egg coagulation temp beyond that threshold. In the video they failed at cooking proper french style scrambled eggs, overcooking the product which came out lumpy, weirdly curdled and watery.
@@ericbarthelemy190You SHOULD be sorry.
You are absolutely right. From my experience, eggs, milk and cream will behave differently whether they’re very fresh, or old but edible. Whisked eggs are almost pointless, unless you incorporate grainy cheese in it.
Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.
I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.
The small curd French scramble is really only good on some toasted crusty bread. And I use sour cream myself, and starting with cold butter in the liquid egg, so the butter melts slowly and incorporates better. And I don't use a whisk, that just looked weird. Silicone spatula for me mate
Agreed!
Or creme fraiche
@@elibrod9981 yes, if you have access. I don't, but I think I'd probably use sour cream anyway. The creamy sour note brings a lot to the party.
@@kevinsanders200 In NYC even ordinary supermarkets carry it. There is a Vermont company that started making it, aside of the imported ones. You could try mixing the sour cream with a bit of heavy cream to imitate the taste. I also like to add some grated Gruyere at the very end some chives
@@elibrod9981 It's been a staple in Sweden for many decades, probably since the 70s. You can even find it (For a shit load more money obv) at gas stations that sell basics.
Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking.
I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍
Thanks for sharing guys! 🙂😋😎❤
The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!
Thought the same thing as soon as I saw how it was made, I make mine mostly like the first method but the great thing about eggs is there are so many ways to make them.
The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good
I already know my fav: slow and low French style with a lil cheese on top! Happy cooking and cheers ;)
I love the folded technique ones most. Great videos chef! Keep em coming!
My mom always made her scramble in more of a folded way when i was growing up, and I absolutely love it - make a big pan full at least one morning every weekend for my partner and I.
Cut it into pieces just the right size for a fresh baked roll or toasted sourdough with nothing other than butter on and I'm at home 🫠
The "actual" scramble, I can enjoy as a side when paired with something like crumbly bacon but I do prefer the folded by far most of the time because the egg is the star of a breakfast or brunch to me any day of the week
the way I do whisked eggs is using really low heat and whisking constantly so you get something closer to a custard, finish while it’s still fairly liquid, and spoon on toast to get some contrasting texture
top with say anchovy+tabasco+lime or bacon bits+pepper+parsley for a more classic flavor combo
Yeah, the whisked eggs on toast is the way to go. I'll toast a bagel with some butter and use that as the base, finish the eggs with sour cream and top with chives. Definitely not an every morning thing, but it's pretty nice.
@@sanyr80 yeah it’s more of a leisurely Sunday breakfast, takes a good 10 minutes at least to come together
I think trying to do them quickly as they did here just gets you the worst of both worlds, lumpy snot that is too wet to eat on its own
What camera or other technology are you using to films these? This POV is so cool and has so much information to show.
Can’t beat the classic. Heston’s water bath tekkers is also top notch but slow, especially slathered in beurre noisette to finish
3rd one not just an omelette?
I always liked the French style.
Great job! I prefer the French style with a touch of gruyere and chives.
I would have said the French technique is where the eggs are done in a bain marine. I first had these on a ferry to Roscoffe on my first trip to France. They were so good that I wanted to tell the chef how much I had enjoyed them(It was my first real experience of French food that I hadn't cooked). It turned out the chef was from Southhampton!
The third one is an omelette, no? Classic method for me, maybe with a bit more butter 🙂 Personally, I find the texture and colour of the French-style unappetising. Good vid 👍
Need more cooking POVs, at least weekly
Lovely!
One thing i've learnt, recently, is to make a cream reduction, then put your eggs in to scramble. This lends a super fluffy and light edge while giving it a rich and satisfying taste.
The interesting thing is that there are so many more ways to do it than just these three. You can let the eggs form whole, then scramble them as the whites start to show. You can separate the whites, whip them, and then re-incorporate the egg yolks... the list is endless if you're willing to do it!
You add cream not just for flavour but to help stop the egg from cooking further. You added the cream too early. Also, if you don't like the texture using the whisk, then don't use the whisk.
The French one is great if you get it right but it's too hard to do every morning 😅. The classic one is where it's at tbh.
Hey chef, something I like to do when I go to nice restaurants in the USA is bring a pack of beers for the staff to put in their kitchen in the back. Next I’m back in London and stop by would y’all be okay if I drop a pack of beer for yall too?
Shoveling a bowl of seasoned cheese scrambled eggs into my mouth, standing over a sink in the dish pit, during a morning shift is bliss.
what’s the brand of non stick pan you’re using? We home cooks are being bombarded with bad expensive stuff. Really curious which ones you’re using in professional kitchens. Thanks!
in France we usually start with a cold pan and ad butter at the end to stop cooking and make the eggs shiny, that s how we use to do at least in fine bistrot style restaurant that I ve worked for
Method three was the Whanpao style of Cantonese cooking. Cantonese scrambled eggs get much more seasoning and are classically cooked in lard.
literally checked your account for a scrambled eggs video today for lunch 😂 guess I'll have it for dinner as well today lol
I use all 3 of those techniques depending on what I'm serving with them... The first one as itself with bacon or sausage links and pancakes, the second if I'm serving them on toast, and the third I use for breakfast burritos
From America didn’t know folded eggs were from somewhere specific I’ve always made them that way just always seemed like the best way to get the most out of the egg tilt the pan and let the uncooked portion move to the pan while you move away what’s already cooked add sprinkle of cheese (smoked gouda is the best or pepper jack ) & salt and pepper
I don’t care how many restaurants you’ve been to; to me, nothing beats a classic diner folded flat top scrambled eggs.
Jacques Pepin does the Folded version in a video...
I NOW only do folded..😊
Ever since learning Marco Pierre whites slow scrambled eggs technique I’ve never had a reason to go with the “French whisked” eggs anymore. Slow and low for me and comes out super creamy❤
Scrambled eggs are incredibly personal, I like mine soft and wet, my wife prefers them almost like popcorn, well cooked. The second, French, version is closest to what I prefer and the way I make them, only I use a little milk rather than cream, and a bit more butter, and the eggs are seasoned at the beaten uncooked stage and finished with just a little fresh black pepper....
That last technique is the only way my family has ever made scrambled eggs. But Flip it over at the end for a few seconds so it's not runny. Mmm mmm good!
i do the french way but no whisk. just scrapethe pan like normal. Basically classic style but in a pot and a little cream added. They come out rich and creamy but not all rough
Folded egg is my favorite, best of both worlds.
the third one looks nice. i tend to add salt when beating the eggs, then leave the salted egg mixture in the bowl for a few minutes because salt can improve the texture of the eggs the longer the eggs are salted; as the proteins in the egg yolks heat up, salt acts like a buffer and prevents them from binding too firmly, resulting in a moister, more delicate curd. water is being squeezed out when the proteins bind together, resulting in a drier scrambled egg.
Hmm, everyone else says that letting the eggs sit with salt in them makes the texture worse. Are you sure you're not getting good results by applying very good technique from a poor starting point, rather than ok technique from a good starting point? I'd suggest salting just before cooking, cook them as normal and see if you like the results better or not.
I have salted beaten eggs before cooking and the results were not good. There was a lot of loose liquid, not bound in the egg and the actual curds were very dry. For me, this is a mistake.
sieve the eggs first and slowly agitate them in the pan, not attacking it to much, also adding brown butter at the end. thats my favourite way.
Tamagoyaki is how I have been cooking my eggs the last few years. I seen it on pbs, or nhk. Bought a pan, tried it, great. Technically an omelet, but who doesn't like toppings? Especially introduced layer by layer. And it looks cool, not just a pile of curd.
The folded (viral) is more like an American-style scrambled eggs. Here the eggs might even be browned slightly. They don't get stirred much until the curds start to set, often over a higher heat.
I like to crack my eggs in and literally scramble them. Bits of yolky bits throughout are lush
Recently I prefer the method where you add a bit of milky slurry plus small cubes of cold butter into the eggs- it allows me to have soft set eggs without the “raw snot” that is pretty much unavoidable if you want soft curds. I first saw this technique when doing a tomato & egg stir fry and adapted it to plain eggs. I think the french guy has also posted a video on this recently
I like how I know exactly who you mean by “the French guy”
(the french guy) is alex if enyone wants to go find the video just type alex eggs
@@zechkurien3031same 😂
Gordon “cools it down “ with some creme fraiche. It’s divine
@@elibrod9981creme fraiche is good but very expensive in Greece where I live so I never use it, I sometimes add sour cream (which I also have to source from foreign shops)
Would have been interested to see you do the gordon technique as its one of the most viewed videos on UA-cam
Method 1 with a lower heat and a bit more butter = the best between 1 & 2 in my view!
Trust me, lowest heat, add beaten eggs to small saucepan, and paddle gently makes perfect scrambled eggs (although it can take a while). Don't overcook, you should be able to pour the finished egg. Add butter at the start if you wish, but they're rich and creamy without, they just need seasoning.
Delicious on toasted sourdough with some sautéed wild mushrooms 😋
Another one tontry is my dads methos where he srarted with a couple knobs of butter anheated it slowy until the curda start to form. Then wait till about a little over half the eggs are set then let it finish with out moving it. The finished product has layers of all different doneness. Firm on the bottom to slightly creamy on top.
HOnestly, the Gordon Ramsay way is the way to go. On for 30 seconds, then off. One for 30 seconds, then off. Mix a bit of milk, cream, or creme fraiche at the end, done. It's so good.
Gordon Ramsay would never use milk or cream and even rolled his eyes when it was mentioned in his recent video. He always uses creme fraiche and says if you don't have that, use sour cream.
@@vakeesan fair enough. I've used all 3, and honestly, milk or cream also works, at least for me. But yeah, creme fraiche I like the most.
Try scrambled egg from Mumbai or Kolhapur Maharashtra India - called as egg burji - it's out of this world
for me its for sure overcooked max 70° C (sure a lot will have hesitation but is so good) and i add in the end parmesan or just butter or cream is also fine to stop cooking process. and much prefered over omlette etc.
and i start doing semi brown butter in the pan add that to the egg mixture and then in the warm casserole.
and yess as @kevinsander200 said a spatula prefered outa wood.
Damn that's a lot of butter! I use just about one of those cubes 😂
The last one is like a lazy version of a tornado omelet
Glad to know im doing it the best way :)
Now you just need to put nutmeg and chives on it 😬
Scrambled Eggs are kinda like Mashed Potato - the more butter you have in them, the better they taste. 😂
Low heat, French-chef levels of butter, add chives, serve on the wetter side = 🤤🏆🥇
That was pertinent
I use the fold method but when I saw Gordon Ramsey do it he really blends it highspeed and puts a lot of air into the eggs first. The butter in the pan needs to be nice and bubbly before adding the eggs
I like all 3 versions depending on what i feel like on the day
Do Heston's version. Over a bain marie for 25 minutes. Easily the best version (although much more difficult to do in a restaurant context I realise). first one is way overcooked. looked like rubber.
I'm an Aussie. I add a splash of milk and do something between the first and third. And occasionally add a few bits of smoked salmon and fresh dill 😋
Skip the milk next time but do everything else like you would normally. I was taught the same way (with milk) and leaving it out was a game changer. Milk only dilutes the flavour.
my favorite way to do scrambled eggs is a nice soft scramble. knobs of cold butter in the eggs and really working the eggs with a spatula on and off the heat. spoonful of creme fraiche at the end. basically the way gordon ramsay does it except i fully beat my eggs first so the scramble is nice and homogenous without any bits of white.
In asia most people prefer deep frying an omelet. Just compress out the oil after cooking. Pair it with a sandwich and youll get one of the best breakfast there is.
He went to France to work as a chef at the age of 16? Wow, respect
Heston’s scrambled eggs over a Bain Marie should also be in the running.
I think you need to put the runny whisked eggs on toast, not just eat them as is. Folded egg is nice on a sandwich or breakfast taco. Classic scrambled eggs are the classic for a reason. I like all 3 methods at different times.
Add 1tbls of milk per egg, salt and some butter- mix, add to a buttered pan and leave a tablespoon but wet. Thats the best way to make scrambled eggs!!
Would love to see some vegan/vegetarian dishes. Love the channel bois!
The "viral" technique is basically how I've always made omelettes, I don't really get the fuss.
3rd one is the easy version for the korean tornado omlet
Hey Fallow! Where can I buy a spatula like that? Thanks!
look for a good quality maryse spatula
Be sure to search for "maryse spatula". Not only "maryse".
Thank you so much!!@@FallowLondon
I think the problem with british chefs, if there is one, is that they are too caught up in french technique. Sometimes simple will blow your mind. Should have checked out the Eggslut method as part your research for this. In all though, cool video!
The "Folder Technique" is what I like to call "I tried to make an omelette but fucked it up, so now I'm having scrambled eggs instead"
I like the Gordon Ramsay one (or whoever came up with it) with a bit of creme fraiche or sour cream. To me it makes it taste a bit fresh.
bruh, i have been cooking the French scramble (with a dash of milk or cream) for the past 5 years in my restaurant and never heard any complain...
Best way to do scrambled eggs. Effort = flavour!!!
They probably fucked it up. French scrambled eggs are delicious and fluffy.
I do classic with buerre noisette on top
The folded egg looks like a simplified Cantonese style of scrambled egg
In case any one was wondering, the perfect omelette is made with 2 eggs not 3. Amateurs often add milk for density, this is a mistake
I like 3 because I like to have it runny on the inside. And I don't feel full on two eggs 😂
Mate, ‘perfect omelette’-for which demographic? An 85 year old, sedentary husk of a human?
@@Broquito you sir have missed the cultural reference. Google my comment and see what comes up 👍
In case you were wondering, the reason the omelettes in this video look terrible is that he's making scrambled egg.
4) The "Gordon Ramsay" method: it's your standard #1, with the change being a dollop of creme fraiche at the end. People miss the point, it's not about the creme fraiche, you can substitute mascarpone, sour cream, mexican or south american crema, cream cheese, etc. The point is that the addition of the cold creme fraiche stops the eggs cooking at EXACTLY the point the chef wishes, they won't carry over even when plated. On a molecular level, it stops the protein chains from continuing to combine and stops the liquid from turning to solid.
There is a German saying: you can never spoil a dish with cream and butter.
Of course the Brits are known for their culinary expertise worldwide. But the French method, without the Whisk and no milk. Just a little bit of sour cream and butter and keeping the eggs on the wetter side because they continue to cook long after you take them off the heat
Love your videos, but the French style, I don't think you did it correctly. But you've worked in France, so I won't deny that's how you made it there, but what you made doesn't look nearly as good as it can be, how some French dudes take their scrambled eggs. M. White's method online is how they should be made: cooked super slow; you add the cream nearer the end to cool it down so it cooks for longer; and there are supposed to be almost no curds in it, so it's like a think sauce. Well, that's how I cook my "French style scrambled eggs". Maybe "French style" isn't about the technique, but more about the extra butter and cream (which you did), so what I am saying is if you had a different technique you might prefer them more. (I just fucking look French scrambled eggs, at least the way I make them, so no hate intended, just wanted to share my thoughts.)
the folded egg viral suppose look like a rose and looks nice when you plated
I've always used a bit of milk or cream but not the massive amount he used and then the folded method more or less.
Runny yolk is the best but if I'm scrambling the eggs I'll just make a french style omelette
Folded for me. 😊
For me it needs to be high gloss, wet and still firm enough to not fall off the fork. But only barely.
Best one is French one
🙌🏽🥚
Make them like you like them best. Don't want to eat my eggs with a spoon.
My first job was in a 5* hotel and nearly every chef I met there did scrambled eggs differently. The only guy who consistently got them spot on was a French waiter and that’s how I I’ve done mine ever since. I always thought that was the French method but the one in this vid looks nasty.
Basically the same as “traditional” here but when it gets to that runny porridge look that’s when I add a dollop of cream or creme fraiche, stir through and after few secs take off the heat and let sit, there should be enough heat in the pan still to fine tune the consistency. Absolutely no whisking, I swear by my wooden fork😄
Put a pan on heat. Drop in butter or oil. Crack as many eggs you want directly into pan. Stir that shit around until its cooked enough for you while adding a bit of salt and whatever. Dump it on a plate. Total cooking time 4 minutes. Total dishes used 4.
The best eggs are always your eggs
I would say mine are between traditional and folded
❤❤❤