All non stick pans have a longer life if you avoid metal tools, ceramic as well as teflon. Cheaper pans become ruined more quickly, but they all last way longer when you don't use forks or similar.
Anthony Bourdain: my hero here on UA-cam when it comes to cook really good scrambled eggs and that`s all you have to know for making good scambled eggs on you own, it`s all no rocket science, it`s only "all about the egg" and nothing more. For me it`s only a love relationship, because that's exactly how my mother taught me as a child and I never made scrambled eggs any other way and everyone always enjoyed it. Sometimes I also fry some small pieces of raw ham, sliced mushrooms and a small chopped onion in an etxra pan, which everyone can then add over the scrambled eggs according to their own taste. I mostly serve scrambled eggs on lightly pan-fried bread slices. Most scrambled eggs I see here on UA-cam are too muddy and pale for my liking, they always look like they are only half finished to me. I've only ever seen scrambled eggs that look like this at breakfast buffets in hotels for mass tourism or in fast-food restaurants, so always where everything has to go quickly, but never in my local breakfast cafes or in people's homes when I was invited.
This is exactly the way I taught myself to do scrambled eggs and even my mom told me I do them better than her. :) As he said, don't beat them to death, season with salt and pepper and cook in them in butter. That's all scrambled eggs need.
@@ryanleblanc6817 You want to ensure the eggs are seasoned all the way through. If you add the salt to the raw, lightly beaten eggs JUST before cooking, the salt doesn't have time to break down the protein.
There are lots and lots of people just like him. They just aren’t driven to be popular and even if they are they aren’t as lucky as bordain was. (99% of fame is luck. Talent is as common as hen’s beaks)
@@carpballetExactly! What makes (or breaks anybody) 1. Luck 2. Timing 3. Association 4. Information 5. Decisions made for you 6. Decisions you're left to make
Yes... don't over-complicate simple scrambled eggs. No milk, no cream, no caviar, no additional olive oil... I love it that he says we aren't making quiche!!! Love it. Perfect.
The absolute best scrambled eggs I've ever had in my life were made by my late father. He'd mix 1/2/&1/2 cream with eggs that had been beaten, use a small pot on the stove on a pretty low heat...and stir them constantly. His repertoire of dishes was extremely tiny...but he could prepare scrambled eggs to perfection.
Funny I saw this. I just saw Gordon Ramsey do this EXACT same thing. Perhaps it’s more French style or something but damn if it is good. Different than stiff cursed eggs tho. Great on toast with some pan roasted veggies
@@vin9976 No disrespect to Anthony Bourdaine, but your dad and Gordon Ramsey's technique of adding small chunks of cold butter along with the cream and eggs into a low heat pan produces better results. (It's time consuming, so maybe restaurant breakfast and brunch chefs would rather go for speed...)
They're really completely different things. The soft style that Ramsay popularized is completely legit and one of my favorites, but it's not for every application. If I'm making waffles or pancakes and want scrambled egg on the side (i.e., as a standalone dish without toast or toppings), I'm doing what AB suggests. Neither is objectively better or worse, just totally different things that aren't even trying to be similar.
Troy Brophy He actually graduated from the Culinary Institute of America and was a professional chef for many years before venturing into world-travel and eating shows =)
Troy Brophy He has done some cooking in some of the CNN segments that he has with Anderson Cooper. You can easily search for it on youtube. But yes, his shows are mainly about food and travel, and less about actual cooking. =) And sorry, I've been told that I'm not good at detecting sarcasm in its written form. ;)
Scrambled eggs, slowly cooked with just butter, on top of toasted sourdough bread, is the food of the gods. Do it right, with love and attention, and you have the perfect breakfast for little money.
I think (0:39) comes down to personal preference. I personally like my eggs perfectly blended, and the idea of having evenly distributed whites and yellows is not for me. It's almost like two different flavors constantly competing for your taste buds' attention. So, the 'homogeneous yellow mix' as he describes it is actually perfect for me. I do agree with his other tips though.
I love eggs. And this man got me excited to love eggs even more than I already did, which I never thought possible. Im excited also that my method to making eggs is similar to his, with a couple of exceptions. May a beautiful soul rest in peace.
some real 2nd rate content. Instead of watching him cook we get to watch archive footage combined with him talking in a studio. Just so they could churn out multiple videos without much setup or studio time.
I always thought this... scrambled egg (fluffy) = low heat, keep moving the egg around, only add basic ingredients (if any) omelette = high heat, cook each side well like a pancake, go crazy with the ingredients
Anthony said he was "careful NOT to over-beat the eggs." But at 0:34 the eggs have been beat so vigorously that they've whipped air in. You don't want those air bubbles. That's not the Anthony way.
You love EVERYTHING he has done? Including taking his own life? In his last few days, he texted his ex wife that he hated his fans, just so you know...
Ramsey’s scrambled eggs recipe is now how most chefs cooks their eggs 🥚 🍳 (British way) Ridiculously light, a fluffy & fluorescent texture lightly seasoned at the end finished with chives & creme fraiche. Americans like their eggs overcooked (it’s subjective) Try it ?
@@dubsbarry9963 But your Gay ? So it makes perfect sense ? Gay eggs, Gay man ? (Not that I’m homophobic at all !) But each to their own Baz eh ? Just the way you like em ? The eggs I mean.......
Rip Mr. Bourdain. Mental health is a big issue in today’s day and age you can’t let depression consume you as much as you might want to sit caked up in your room you must fight through and find the purpose that you were given because everyone has a purpose believe me… the same god that built the beautiful mountains and waterfalls also meticulously constructed you!
I mix Chinese and Japanese preparations. Very low beating of egg, add mirin, bit of soy, sugar, salt. Lots of HOT oil and basically fry the thing for 30 seconds. Comes out crispy yet wet, savory, and sweet all at the same time :) I’ll have to try it with butter too
I once cooked an omelette for a friend of mine and she liked the fact that she could see this ripple of white and yellow pattern. And she was a much more experienced cook than I would ever be. But I like to add some sliced green onion beside salt. The simpler the tastier.
I don't eat simple carbs or sugar anymore, and my carbs are way down. So my morning eggs are important. I'm going to give this scrambled egg approach a try.Thanks, whoever put this video out and this guy was great.
My method is to blend a dozen eggs together in a bowl and pour them over four ounces of melted, salted Kerrygold butter. I cook over medium heat, stirring almost constantly, until the eggs take on the consistency of a wet custard, then cut the heat and let the internal heat cook them some more until I serve. They end up being the richest, most moist scrambled eggs you’ll ever eat. Add more salt, pepper, hot sauce or whatever to taste. After figuring this out on my own through a year of daily experimentation, I learned that this is the method Julia Child describes in her 1960s-era cookbook before natural saturated fats became a thing to be wrongly feared.
I prefer the French style. Stirred vigorously and not overcooked. Comes out creamy and delicious. The vast majority of American scrambled eggs are overcooked with big, dry curds.
I always eat my eggs softly scrambled; I went to a new breakfast restaurant with my son, and asked for my eggs softly scrambled; the waitress said she never heard of that but ok; so about three weeks later, I went again, and asked for softly scrambled eggs; the waitress (different) placed my order; the cook came out and asked why I call the eggs softly scrambled rather than wet; that's what they are, I said; he said he's never heard of softly scrambled eggs, but he likes the term; and he made the best softly scrambled eggs outside of my own kitchen.
8 років тому+3
1:57 Funny, that picture in the background is how scrambled eggs should never look. They should be slightly CREAMY.
The best ones I've ever tried was in Rodopi mountain -Bulgaria. Traditionally made with home made red pepper and some herbs. Simple and absolutly stunning dish !!!
stop pretending that cooking egg is some god given ability. you could oversimplify cooking a steak as well by saying its just putting it onto a grill. Making GOOD scrambled eggs is something that you need to be shown by someone who actually knows their shit, and is sometimes the mark of a good chef.
Scrambled eggs are about technique, if you mix them just right they come out fluffy and soft, if you over mix or over cook them even a little they turn hard and lumpy. Alot of people (like martha stuart types) tend to try and add fair trade, locally sourced, vegan Parmesan and grass fed, organic Malaysian tofu and shit like that and they massivly over complicated a simple dish. I used to do that but when i started doing them like the french and english chefs they turned out much better.
He never believed in God, had no kind of religious upbringing, for which he said, he was always grateful to his parents. So, nice, hopeful thoughts, but doubtful.
@@markcollins2666 I hope he is in Peace though no matter if he believed or not. Kate Spade a fashion designer also committed suicide like Bourdain.......so sad. Peace to all.
I skip the intermediate vessel and just add eggs, milk, and seasonings then whisk to mix in a hot pan and fold the eggs til they cook. Less clean up and super delicious! 🥚🍳👩🍳 💐
LOL that last pic was totally not what he meant. Yet thank you Bourdain for reassuring me that my favorite way of making eggs is one of the best ways. I've always loved eggs simple with butter, gently but perfectly battered on low heat.
funkyalfonso It is. You have to order soft scrambled in the US or they overcook them into a rubbery mess. The second I tried English style there was no turning back. Amazing.
Love the creamy French version...or I should say European. My wife has to have hers hard as a drum. I hear so many people say "you are going to get salmonella" the danger is the shell not in the egg itself.
cooking eggs to the point where they begin to get warm then REMOVEING from heat basically brings them to the 'danger' zone of food temperature (especially dairy/poultry)... I.E. soft scrambled eggs essentially does this! The chances of getting sick from raw eggs is less than luke warm patially cooked eggs... you are awakening any pathogen to the point of comfortable temperature then proceeding to consume... yall are playing roulette with your belly!
There is no perfect heat setting with each you'd have different outcome. Medium to medium low... you can use higher when feeling confident with it, biggest sacrilege IMHO is overcooking a silly scrambled eggs. Also over stirring it, you can only do that if you intend to have smooth paste. This is a simple dish that can be very hard to do exceptionally well because it requires full attention and control of every second that happens in the pan.
Gordon's method is actually quite simple so long as you exercise the technique and timing properly. What's complicated about eggs, butter, cream, chives, and S&P? Even the food he prefers to serve the eggs with is remarkably simple: sourdough toast, vine tomatoes, and flat cap mushrooms.
Love Anthony. Also, while it's not the same method as described here, there's a simple and lovely way that one of the brothers cooks eggs in the last five and half minutes of the movie, Big Night. It's a great scene.
At 0:22 "I crack my eggs on a flat surface." Amongst the most ridiculous suggestions from modern chefs. I use the blade of a cleaver, and it is 99.99% no shells in the bowl. Crack the damn eggs any way you please!!!!!!!
my favorite way to scramble eggs is to crack them right into the hot butter, and then stir them so you get definite bits of white and yolk, cook them so they are barely still wet, season them at the table.
In my humble opinion Anthony's method is good but definitely requires great eggs. And frankly, if I've got a great farm fresh grain fed egg, I think Over Medium is the way I'll go. Super Market eggs are what is most generally available to me. As such, they need a different approach. I beat my eggs with a little splash of low fat milk (cream goes too far as you'll see later). Like Anthony I start with a hot pan (and prepare them the same) but lower the heat right away so that I slow down the cook. This, and the milk, keeps the eggs moist without having to leave them partly under cooked (some people demand that). Just before the eggs are finished I turn off the heat and toss in a light amount of good grated cheddar cheese (for two or three eggs maybe what you can hold with the tips your fingers. It's not to make cheesy eggs, but to be more subtle and support the eggs flavor). It's important to turn off the heat and let the eggs melt the cheese as they finish cooking or the cheese will be stingy (bad). Softly fold the eggs around the cheese until it basically disappears into the eggs. Season to taste and enjoy.
Funny that the scrambled eggs you green screen behind him at the end are the exact opposite of what he's describing as the desired result.
dooder you can use forks on professional non-stick pans. It's only on cheap home teflon pans that you cannot use them.
All non stick pans have a longer life if you avoid metal tools, ceramic as well as teflon. Cheaper pans become ruined more quickly, but they all last way longer when you don't use forks or similar.
Obviously, the desire results are different for each person.
Adam Ragusea if you could do a scrambled egg video I’d lose my mind
You should do a cooking eggs video adam
I like how the picture behind him at the end is exactly the type of eggs he said he didn't like.
It isn’t though are you blind?
I agree, it was small bits of egg. Not what he described.
Lol
@@DanBlabbers lol no it wasn't he specifically said you dont want small bits of egg broken up.
He said they should be fluffy. The ones they are showing don't look very fluffy to me
I miss this dude. He was so real. R.I.P my brother.
At least we still have Asia Argento🤪
@@badlaamaurukehu 👎👎👎
News flash. You didn’t know him to miss hin
The first time I saw him on tv I knew he was special. I miss him very much too because he was my favorite.
Scramble them in bacon grease. Even better than in butter.
"You don't want tiny little bits of egg as your final product."
Shows picture of tiny little bits of egg as final product...
Anthony Bourdain: my hero here on UA-cam when it comes to cook really good scrambled eggs and that`s all you have to know for making good scambled eggs on you own, it`s all no rocket science, it`s only "all about the egg" and nothing more.
For me it`s only a love relationship, because that's exactly how my mother taught me as a child and I never made scrambled eggs any other way and everyone always enjoyed it.
Sometimes I also fry some small pieces of raw ham, sliced mushrooms and a small chopped onion in an etxra pan, which everyone can then add over the scrambled eggs according to their own taste. I mostly serve scrambled eggs on lightly pan-fried bread slices.
Most scrambled eggs I see here on UA-cam are too muddy and pale for my liking, they always look like they are only half finished to me.
I've only ever seen scrambled eggs that look like this at breakfast buffets in hotels for mass tourism or in fast-food restaurants, so always where everything has to go quickly, but never in my local breakfast cafes or in people's homes when I was invited.
This is exactly the way I taught myself to do scrambled eggs and even my mom told me I do them better than her. :) As he said, don't beat them to death, season with salt and pepper and cook in them in butter. That's all scrambled eggs need.
But wait to add the salt till they're done. Salts makes them runny while cooking.
@@ryanleblanc6817 Must not have much of an effect because mine end up fluffy and moist.
@@ryanleblanc6817 You want to ensure the eggs are seasoned all the way through. If you add the salt to the raw, lightly beaten eggs JUST before cooking, the salt doesn't have time to break down the protein.
R.I.P.... the culinary world will dearly miss you..
Except for the numerous great chefs that he lambasted due to envy. Short order cooks get no respect.
So true we miss him
@@matsmith5937 ummm no, he will be missed, just not by hateful ppl like yourself :)
Funny the pictures eggs in the pan behind AB is exactly the opposite of what he described. Those are shit over-cooked prison eggs.
+cato Actually, I thought the eggs in that picture looked a lot like buttered popcorn....not good!
I think its because he's giving a description in an interview and someone else is putting together the video after the fact using stock clips
Fanboys 😂
Two of my greatest loves in one video. AB and 🥚
The man is right. No need for that metal fork in a non-stick / coated pan at 1:32 tho..
Anthony Bourdains Parts Unknown was one of my favorite shows to watch
A rare genius talent. I miss the hell out if Tony. Wish there were more like him!
There are lots and lots of people just like him. They just aren’t driven to be popular and even if they are they aren’t as lucky as bordain was. (99% of fame is luck. Talent is as common as hen’s beaks)
@@carpballetExactly! What makes (or breaks anybody)
1. Luck
2. Timing
3. Association
4. Information
5. Decisions made for you
6. Decisions you're left to make
He was so well informed, as well as being honest, a quality lacking in media personalities. Such a shame he had to leave us so soon.
Yes... don't over-complicate simple scrambled eggs. No milk, no cream, no caviar, no additional olive oil... I love it that he says we aren't making quiche!!! Love it. Perfect.
Additional? I'm portuguese and butter in scrambled eggs is kinda weird. Olive oil is what we use to not let it stick to the pan.
As in life, the simpler the better. Keep it to the basics. May he Rest in Peace.
I miss Anthony with his stark unhappiness in your face, no apologies.
Miss this guys so much hopefully Mr Bourdain you’re finally at peace
The absolute best scrambled eggs I've ever had in my life were made by my late father. He'd mix 1/2/&1/2 cream with eggs that had been beaten, use a small pot on the stove on a pretty low heat...and stir them constantly. His repertoire of dishes was extremely tiny...but he could prepare scrambled eggs to perfection.
Funny I saw this. I just saw Gordon Ramsey do this EXACT same thing. Perhaps it’s more French style or something but damn if it is good. Different than stiff cursed eggs tho. Great on toast with some pan roasted veggies
@@vin9976 Scramble on buttered toasted bread...this is the way. *nods*
@@vin9976 No disrespect to Anthony Bourdaine, but your dad and Gordon Ramsey's technique of adding small chunks of cold butter along with the cream and eggs into a low heat pan produces better results. (It's time consuming, so maybe restaurant breakfast and brunch chefs would rather go for speed...)
They're really completely different things. The soft style that Ramsay popularized is completely legit and one of my favorites, but it's not for every application. If I'm making waffles or pancakes and want scrambled egg on the side (i.e., as a standalone dish without toast or toppings), I'm doing what AB suggests. Neither is objectively better or worse, just totally different things that aren't even trying to be similar.
Dude, thanks for so many entertaining shows!! I love your passion for great food.
RIP Tony. I miss this man more than most “celebrities.” He did good for our world.
tony died???
@@Wyndex He was found hanging in a hotel back in like 2016. It was either suicide or accidental death by auto asphyxiation.
@@Wyndex Yeah, dude committed suicide a few years back. Tragic.
@@NUNYABIZNNAAAZZZ what you mean
@@ryanleblanc6817 how tf do you accidentaly hang yourself
Would have been a better video if he actually cooked his scrambled eggs in front of us so we can actually see what he's talking about lol
I don't think I've ever actually seen him cook anything. He just seems to get paid to go around eating things and talking about them.
Troy Brophy He actually graduated from the Culinary Institute of America and was a professional chef for many years before venturing into world-travel and eating shows =)
Yeah, I was being somewhat sarcastic, although I've personally never watched any of the shows where he does any cooking.
Troy Brophy He has done some cooking in some of the CNN segments that he has with Anderson Cooper. You can easily search for it on youtube. But yes, his shows are mainly about food and travel, and less about actual cooking. =) And sorry, I've been told that I'm not good at detecting sarcasm in its written form. ;)
Naomi Nguyen he doesn't like Anthony due to the donald effect
Scrambled eggs, slowly cooked with just butter, on top of toasted sourdough bread, is the food of the gods. Do it right, with love and attention, and you have the perfect breakfast for little money.
I think (0:39) comes down to personal preference. I personally like my eggs perfectly blended, and the idea of having evenly distributed whites and yellows is not for me. It's almost like two different flavors constantly competing for your taste buds' attention. So, the 'homogeneous yellow mix' as he describes it is actually perfect for me. I do agree with his other tips though.
nothing worse than snotty white parts in the scrambled egg
I agree.
What's better than hearing a chef talk about a recipe? Seeing him demonstrate it.
1:31 get your goddamn metal utensil out of my motherfucking teflon pan.
Marauder1981 lmao good one
What Doth Life stainless steel for the win
Aluminum Ion pans you filthy casuals....
What Doth Life no no the Teflon is just Flavors!
Teflon? Aluminum Ion? Black iron skillet.. anything else is uncivilized.
The way he describes the end result actually makes wanna make it right now lol
I love eggs. And this man got me excited to love eggs even more than I already did, which I never thought possible. Im excited also that my method to making eggs is similar to his, with a couple of exceptions. May a beautiful soul rest in peace.
Miss you, Tony. Thanks for all you have done.
Rest in Peace Anthony Burdain We Love Youu!💚😭😭
some real 2nd rate content. Instead of watching him cook we get to watch archive footage combined with him talking in a studio. Just so they could churn out multiple videos without much setup or studio time.
Damn literally just watched this vid a few days ago. RIP
I always thought this...
scrambled egg (fluffy) = low heat, keep moving the egg around, only add basic ingredients (if any)
omelette = high heat, cook each side well like a pancake, go crazy with the ingredients
i miss this man, watching him on no reservations eating the wildest shit was always a good time.
"Eating the wildest shit" LOL LOL LOL LOL LOL LOL. God bless his soul.
He sounds on the brink of tears here.
Always wanted to meet you Anthony. Never will. Will always remembers your tips brother.
I learned to make them with sauteed cabbage and onions and garlic from my mom. So yummy!
R.I.P. Anthony Bourdain 😔
Anthony said he was "careful NOT to over-beat the eggs." But at 0:34 the eggs have been beat so vigorously that they've whipped air in. You don't want those air bubbles. That's not the Anthony way.
Love this man and everything he has done. Great job anthony! You have inspired, even with the simple things in life 👌👍 rest in peace brotha
You love EVERYTHING he has done? Including taking his own life?
In his last few days, he texted his ex wife that he hated his fans, just so you know...
@@billymacktexasdetective5827 Shut up.
@@billymacktexasdetective5827 He also ridiculed food television and ended up judging cooking shows. Hypocrite.
"I beat them but be careful not to over beat them" Best parenting advice ever 😂
Gone but not forgotten 😢
Just like you Speedwagon
Who?
He is 100% right about making scrambled eggs......RIP Tony
Ever since doing them the Ramsey way, I'm never looking back. Them shits delicious.
HATE! Ramsey's way, its the french way, i want scrambled eggs, not creamy custard.....but hey personal preference yo, tis all good :)
The Ramsay way is good, but it gives me the shits.
I dont like it that way either, mine are soft and buttery but not almost lumpy pudding like the way the french/ramsey enjoy it.
The BEST!!!
Ramsey makes everything into a big stupid rock concert... I don't think its better, I think its a hassle.
Lots of love and respect Anthony Bourdain
"People find a way to over complicate them and screw them up."
He's talking about Gordon Ramsey.
And yet Ramsay is the best chef in the world.
Nope, he's talking about Heston Blumenthal
Ramsey’s scrambled eggs recipe is now how most chefs cooks their eggs 🥚 🍳 (British way) Ridiculously light, a fluffy & fluorescent texture lightly seasoned at the end finished with chives & creme fraiche. Americans like their eggs overcooked (it’s subjective) Try it ?
@@theoutlaw5806 naw, we just don't like them gay
@@dubsbarry9963
But your Gay ? So it makes perfect sense ?
Gay eggs, Gay man ?
(Not that I’m homophobic at all !)
But each to their own Baz eh ? Just the way you like em ? The eggs I mean.......
This is the way. You don’t need to add creamy stuff or anything to eggs. Pan, butter, salt, pepper. That’s all that is necessary.
I'm sorry about your troubles Anthony. Rest in peace.
Still watching him in 2023. RIP.
i know i am late but
R.I.P
Anthony Bourdain.
We Will Miss You.
I fully agree on not adding milk/cream to scrambled eggs. Egg is way better when it's just EGG
Great video. Thanks Chef Bourdain. Thanks for your presence in this world.
Damn
Rip Mr. Bourdain. Mental health is a big issue in today’s day and age you can’t let depression consume you as much as you might want to sit caked up in your room you must fight through and find the purpose that you were given because everyone has a purpose believe me… the same god that built the beautiful mountains and waterfalls also meticulously constructed you!
What a man of integrity, who was willing to listen to the people of Gaza when nobody else would. ❤
Great advice Sir!!!!!! RIP Mr. Bourdain!!!!!!
Is that a tan or was he fried in olive oil until golden brown?
R.I.P and thanks for sticking to classics... this is a no-fuss classic way to make a great scrambled egg!
i understand english perfectly but i find myself reading the subtitles
What a perfect show! In honor of a great man, I just did a portrait painting of him....😍😍😍
You cook eggs the way you like them, Simple as that.
I like to eat them cooked still inside the chicken. Simple as that.
I really liked this man and I miss him.
could not agree more about not adding milk or cream.
I mix Chinese and Japanese preparations. Very low beating of egg, add mirin, bit of soy, sugar, salt. Lots of HOT oil and basically fry the thing for 30 seconds. Comes out crispy yet wet, savory, and sweet all at the same time :) I’ll have to try it with butter too
Yes, Anthony, like with most things, people find a way to complicate it and screw it up.
Tony was knowledgeable, cool, distinguished, and objective with a clever sense of humor; irreplaceable even by Mark Wiens (sarcasm intended) RIP
gee hope the final photo ain't the egg he's describing... more like egg bits
its litteraly the opposite of what he described
I once cooked an omelette for a friend of mine and she liked the fact that she could see this ripple of white and yellow pattern. And she was a much more experienced cook than I would ever be. But I like to add some sliced green onion beside salt. The simpler the tastier.
R.I.P.❤
I don't eat simple carbs or sugar anymore, and my carbs are way down. So my morning eggs are important. I'm going to give this scrambled egg approach a try.Thanks, whoever put this video out and this guy was great.
A free-range egg also makes a world of difference. The darker the yolk the more flavor the egg. The French have perfected egg cooking in my opinion.
Yolk color is more about feed and freshness than anything.
My method is to blend a dozen eggs together in a bowl and pour them over four ounces of melted, salted Kerrygold butter. I cook over medium heat, stirring almost constantly, until the eggs take on the consistency of a wet custard, then cut the heat and let the internal heat cook them some more until I serve. They end up being the richest, most moist scrambled eggs you’ll ever eat. Add more salt, pepper, hot sauce or whatever to taste. After figuring this out on my own through a year of daily experimentation, I learned that this is the method Julia Child describes in her 1960s-era cookbook before natural saturated fats became a thing to be wrongly feared.
Scrambled eggs is the only thing my Dad could cook, when he was drunk
I miss him 😢
I prefer the French style. Stirred vigorously and not overcooked. Comes out creamy and delicious. The vast majority of American scrambled eggs are overcooked with big, dry curds.
I prefer my cooks not dead
I prefer my eggs not to be nasty french mush. French style is for France, and babies
I always eat my eggs softly scrambled; I went to a new breakfast restaurant with my son, and asked for my eggs softly scrambled; the waitress said she never heard of that but ok; so about three weeks later, I went again, and asked for softly scrambled eggs; the waitress (different) placed my order; the cook came out and asked why I call the eggs softly scrambled rather than wet; that's what they are, I said; he said he's never heard of softly scrambled eggs, but he likes the term; and he made the best softly scrambled eggs outside of my own kitchen.
1:57
Funny, that picture in the background is how scrambled eggs should never look. They should be slightly CREAMY.
The best ones I've ever tried was in Rodopi mountain -Bulgaria. Traditionally made with home made red pepper and some herbs. Simple and absolutly stunning dish !!!
he looks …different… what is it… morphing into a tanned Ron Perlman
it’s very sad to lose someone like Anthony.😔😔😔.
RIP, legend!
I use a steel fork in a teflon pan for added texture and flavor.
so basically put the egg in the pan and scramble it? Holy shit we've been doing it wrong.
stay tuned, next week Bourdain's video will be on toast.
stop pretending that cooking egg is some god given ability. you could oversimplify cooking a steak as well by saying its just putting it onto a grill. Making GOOD scrambled eggs is something that you need to be shown by someone who actually knows their shit, and is sometimes the mark of a good chef.
BodyRights that's the way Anthony likes it. he likes it simple. nothing wrong with that. And k sorta agree with him
Scrambled eggs are about technique, if you mix them just right they come out fluffy and soft, if you over mix or over cook them even a little they turn hard and lumpy. Alot of people (like martha stuart types) tend to try and add fair trade, locally sourced, vegan Parmesan and grass fed, organic Malaysian tofu and shit like that and they massivly over complicated a simple dish. I used to do that but when i started doing them like the french and english chefs they turned out much better.
Like Tony said, it's a simple dish but it can just as easily get ruined by either overlooking basic technique or by overcomplicated additions.
He taught me how to make scrambled eggs, mine were horrible until I watched this. I will miss his straight forward approach to everything
Rest in peace Anthony. May God surround you with love, and the
angels surround you with their joyful music, so you can be happy.
He never believed in God, had no kind of religious upbringing, for which he said, he was always grateful to his parents. So, nice, hopeful thoughts, but doubtful.
@@markcollins2666 I hope he is in Peace though no matter if he believed or not. Kate Spade a fashion designer also committed suicide like Bourdain.......so sad. Peace to all.
I skip the intermediate vessel and just add eggs, milk, and seasonings then whisk to mix in a hot pan and fold the eggs til they cook. Less clean up and super delicious! 🥚🍳👩🍳 💐
When doing scrambled eggs on another show he put mushrooms and creme fraiche in so don't focus too much on this bare bones approach.
LOL that last pic was totally not what he meant. Yet thank you Bourdain for reassuring me that my favorite way of making eggs is one of the best ways. I've always loved eggs simple with butter, gently but perfectly battered on low heat.
Gordon Ramsay has left the chat.
Haha!
LEGEND
Soft scrambled only pls
Amocoru Martha Stewart Snoop
Absolutely. Or that's what they taught me in chef's school. This way is too fried. I think it's a North American thing, not European.
funkyalfonso It is. You have to order soft scrambled in the US or they overcook them into a rubbery mess. The second I tried English style there was no turning back. Amazing.
Love the creamy French version...or I should say European. My wife has to have hers hard as a drum. I hear so many people say "you are going to get salmonella" the danger is the shell not in the egg itself.
cooking eggs to the point where they begin to get warm then REMOVEING from heat basically brings them to the 'danger' zone of food temperature (especially dairy/poultry)... I.E. soft scrambled eggs essentially does this! The chances of getting sick from raw eggs is less than luke warm patially cooked eggs... you are awakening any pathogen to the point of comfortable temperature then proceeding to consume... yall are playing roulette with your belly!
A little bit of milk or half and half right at the end is an easy way to get some richness without detracting from the egg.
What's the best heat settings?
hot but not too terribly hot lol
There is no perfect heat setting with each you'd have different outcome.
Medium to medium low... you can use higher when feeling confident with it,
biggest sacrilege IMHO is overcooking a silly scrambled eggs.
Also over stirring it, you can only do that if you intend to have smooth paste.
This is a simple dish that can be very hard to do exceptionally well
because it requires full attention and control of every second that happens in the pan.
As low as possible. Eggs hate agressive heat. It takes far more time, but the end result is worth it.
I'd argue, if you use very low heat it's difficult to set eggs evenly.
Like a really aggressive medium heat? Or maybe a super normal setting? How about a really, really hot low heat?
They're best with a bit of sour cream added to the mix. I learnt that from Ralphie in the Sopranos.
Same! Bourdain does it in another video; surprised he doesn't mention it here
"People find a way to over-complicate and screw them up," *cough* gordon ramsay *cough*
his method is really good, especially if you add a bit of parmeggiano style cheese;)
Gordon's method is actually quite simple so long as you exercise the technique and timing properly. What's complicated about eggs, butter, cream, chives, and S&P? Even the food he prefers to serve the eggs with is remarkably simple: sourdough toast, vine tomatoes, and flat cap mushrooms.
Love Anthony. Also, while it's not the same method as described here, there's a simple and lovely way that one of the brothers cooks eggs in the last five and half minutes of the movie, Big Night. It's a great scene.
At 0:22 "I crack my eggs on a flat surface." Amongst the most ridiculous suggestions from modern chefs. I use the blade of a cleaver, and it is 99.99% no shells in the bowl. Crack the damn eggs any way you please!!!!!!!
my favorite way to scramble eggs is to crack them right into the hot butter,
and then stir them so you get definite bits of white and yolk,
cook them so they are barely still wet, season them at the table.
it wouldve been nice to have him just quickly make some eggs so we could see what he means with the final texture and what not
You are still educating me even after your death, cuz. Gaia and our love of opiates, forever bring friends together.
In my humble opinion Anthony's method is good but definitely requires great eggs. And frankly, if I've got a great farm fresh grain fed egg, I think Over Medium is the way I'll go. Super Market eggs are what is most generally available to me. As such, they need a different approach. I beat my eggs with a little splash of low fat milk (cream goes too far as you'll see later). Like Anthony I start with a hot pan (and prepare them the same) but lower the heat right away so that I slow down the cook. This, and the milk, keeps the eggs moist without having to leave them partly under cooked (some people demand that). Just before the eggs are finished I turn off the heat and toss in a light amount of good grated cheddar cheese (for two or three eggs maybe what you can hold with the tips your fingers. It's not to make cheesy eggs, but to be more subtle and support the eggs flavor). It's important to turn off the heat and let the eggs melt the cheese as they finish cooking or the cheese will be stingy (bad). Softly fold the eggs around the cheese until it basically disappears into the eggs. Season to taste and enjoy.
L. Scott Music
I agree with your method wholeheartedly
Great tip on the figure 8 technique!