Go back and watch him scrape a spatula of scrambled egg off the bottom of the pan, plenty stuck, and it’s because he didn’t follow the recipe. Add eggs to the butter (after melted and to temp)
Before I even read the replies I guarantee there’s a Literal Larry about the amount and someone doing a “well actually” the eggs did stick to the pan. $5 against me being wrong?
Buddy, grandma taught us to cook by tasting for flavor and texture. If she didn't like it, she didn't serve it and made something different. That wasn't often. Cooking from scratch is great.
Wife: "Honey why is there a fire in the middle of the kitchen" Me:. "I only cook scrambled eggs the way they did in the 18th century for wonderful flavor".
It’s videos like this that remind me why I decided to major in history at the University of Georgia. You exude such joy about these topics. It’s refreshing as we live in a world where everyone seems to harp on what went wrong or imperfect in history. It may not be your goal, but you are truly inspiring the next generation of historians to follow their passion and enjoy the lessons left from previous generations.
My dude I couldn't agree with you more. I just found this channel 2 days ago and its humbled me. We'll never know where were going unless we know where we came from.
People focus on the bad parts of our history and condemn our ancestors for things they did in their time that we wouldn't do today, but never on the good parts of history and how much we can learn from our ancestors. If we don't learn from them we're bound to make the same mistakes that they did
Most likely on a handheld device that receives "magic" moving pictures through the air. If you had said it they probably would have burned you at the stake as a witch.
I had someone similar (same energy) teach me history when I went to rawls byrd in Williamsburg va, cant remember his name but I remember him takin the time to put on period dress and put on a play almost when he was teaching about the colonial era, probably the main reason I loved history so much
He looked so happy when he sat down next to the fire with his eggs. That’s a man who truly appreciates life for what it is, and he takes nothing for granted.
My great granny made her eggs just like this. I loved to spend the night with her when I was little so she could make me breakfast. She had a little cast iron skillet on a hob and she stirred and stirred and stirred until they were perfect golden little blobs floating in butter, then she would always ask me if I wanted some egg gravy on my toast.
@@JoyDavidson google, my friend: Egg Gravy Recipe directions • Heat milk · Beat eggs, flour and a little salt. · When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs. Then pour and stir the tempered egg-flour mixture into the milk.Cook until thick.Pour over toast or bread.
@@john-ic5pz Read the original comment, my friend. If you use more butter than eggs, you get a sort of crumbly egg gravy that's great on toast. It's salty, savoury, and quick to make. It's not white sauce based like the recipe you found
I love the concept of this show and I find it interesting, but John Townsend is what keeps me coming back. He seems so kind, and so enthusiastic charismatic. He reminds me of all my favorite teachers growing up. The perfect show for UA-cam.
Decided to try this for breakfast today before lunch all I was missing was the nutmeg. Half way through eating i realized this is how my late grandmother made her eggs.
He would, however, point out that the butter should have been put in the pan, and the eggs added whole after the butter is half melted and the pan coated. He would also have been telling Jon to move the pan on the fire and off the fire while stirring constantly.
Your channel is one of the most wholesome things in the entire internet to me, really John, it warms my heart knowing people like you make the content that you do.
Bless your pronunciation of Edinburgh, Jon. Love scrambled eggs but never tried putting nutmeg in them. Will definitely try that out. Thank you for bringing us all this wonderful history content!
It most likely called for it... I'm german, and I have *never* in my life known someone who *doesn't* add Nutmeg to eggs, scrambled, fried or boiled. And mostly, we won't add pepper, too! But this isn't the first time I realise that, at least in the small place I call home, we still cook exactly like other parts of the world did 250 years ago... except we rarely use an open fire. 😉
Power went out, no problem, I made breakfast like this, but on my BBQ. Don’t have a fireplace anymore, but I got a little hibachi and cast iron skillets and Dutch oven. Thanks, Townsends, your videos come in handy again and again. Folks need to know what to do when the power goes out. That’s one of the reasons why I started cooking as part of my interpretation over thirty years ago. Love your videos! 👍👍
For me I was pondering is Sauron Morgoth and all 9 nazgul could fight Anikin Vader Palpatine Windu and yoda then youtube wants me to see eggs but with a deadly amount of butter
@@alumlovescake Hmm, hard to gauge valar power against the force. Morgoth was wounded pretty badly against fingolfin and he was just an elf. Depends on whether Sauron had the ring I suppose. Palpatine would be the only issue tbh. Unless you're including EU feats for the others.
@@NeoDustyNigga Not compared to a lot of things we eat in the modern world. Processed food, sugar, overly preserved foods, etc. Eggs are one of the healthiest foods on the planet, butter isn't even that bad for you, just has saturated fat. Dietary cholesterol doesn't necessarily mean bad blood cholesterol. All depends on the person, and their genetics/medical history. I eat 6 eggs a day, and better LDL/HDL then you I'd wager. Get check up every 6 months, still going strong. Depends on the person.
Those statements don't contradict each other. Butter and eggs are great for you. The dummy at whatever heart health association that said saturated fat is bad for you died of a heart attack. Don't listen to those people.
@@ImNotJoshPotter that's a pretty ad-hominem style attack. Debunk their points don't talk about them personally. I'm sure any humans will make mistakes but you're not going to be able to Discount an entire field of science because one dude might have been wrong and had a heart attack.
@@1GamersRewind Jesus, just do your research. This is established science. Saturated fat should be about 80% of your calorie intake. Pubmed is your friend. Alternatively, check out WhatI'veLearned YT channel for a good intro to real nutrition science ( as opposed to the Zogchow propaganda pushed by international corporations intent on slowly killing us).
@@ImNotJoshPotter Edit: in hindsight, whoops, yeah yall are right, this was probably just split into multiple meals or used to serve multiple people :p Original comment: For most people the number of calories would make them vomit for hours 8 eggs (roughly) add up to 800 calories and the quarter pound of butter is about another 800 Eating 1600 calories of almost entirely protein and fat isn't that healthy by today's standards, although yes those nutrients are important to have in moderation Although it's rational for people in the 18th century and before to consume that much in one sitting on account of all the labor and how they usually just ate 2 hearty meals a day.
Things were very different back in time but I love scrambled eggs. Myself, I add pepper, onions, garlic powder, cheese and a touch of milk for fluffiness and taste. Yummy. You also did a great job per that receipt.
I love extra butter in my scrambled eggs as a chef and a history buff this channel is perfect for me keep posting my man we love you here in England keep it coming!!!
Love that he has kept the history of cooking at its finest. He researches his ideas and shows the public they way of eating in colonial times. I’m a history buff so this just fascinates me. Keep up the good work fine lad.
Quite honestly I prefer the taste of jalapeno to the taste of cayenne. My favorite, though, is chipotle. Not the restaurant, but the smoked dried jalapeno pepper. My sister says I put it in everything. I guess that's my nutmeg.
Oh yeah, English used to have all nouns capitalized. Wonder what happened to that Edit: I was interested so I googled it and it turns out that someone had also tried googling it and failed when they opened The Cambridge Encyclopedia of the English Language by David Crystal and found this excerpt - “Hart recommended his readers to use a capital letter at the beginning of every sentence, proper name, and important common noun. By the 17th century, the practice had extended to titles (Sir, Lady), forms of address (Father, Mistris), and personified nouns (Nature). Emphasized words and phrases would also attract a capital. By the beginning of the 18th century, the influence of Continental books had caused this practice to be extended still further (e.g. to the names of the branches of knowledge), and it was not long before some writers began using a capital for any noun that they felt to be important. Books appeared in which all or most nouns were given an initial capital (as is done systematically in modern German) - perhaps for aesthetic reasons, or perhaps because printers were uncertain about which nouns to capitalize, and so capitalized them all. The fashion was at its height in the later 17th century, and continued into the 18th. The manuscripts of Butler, Traherne, Swift, and Pope are full of initial capitals. However, the later 18th-century grammarians were not amused by this apparent lack of discipline in the written language. In their view, the proliferation of capitals was unnecessary, and causing the loss of a useful potential distinction. Their rules brought a dramatic reduction in the types of noun permitted to take a capital letter.” - So... it does seem true that this discretionary capitalization of common nouns was of 17th and 18th century flair and not from our Germanic past. And yeah quarantine is going well
If you read a letter or a manifesto from a whack-a-doodle they Capitalize Every Word because Their Message is VERY! IMPORTANT!! And tiresome to work through. Less capitals is more calming.
I like to crack the eggs in the pot and then mix them up while they cook. Saves a bowl and a whisk and you get a difference in color. Love the channel.
@@brownie3454 No you need something sweet, olive oil is too delicate. Human flesh tastes like pork but with a heavy dose of a very bitter taste, like licking coffee grounds. Sweet levels off the bitter of human meat. Savory would also work, hollindaise sauce would couple well with it.
@@marymills3581 i feel like even if it isnt just eating old recipes all day and its alot of physical work, it still would be much better than a modern work environment and its social pressures. Just a bunch of guys chopping wood and making old timey foods now thats a good time.
@@spitfiremanlizerd And it is a superb flavor source to this day. I love butter. The lightly salted one is the best. But using it in cooking is almost like using cheat codes in a video game.
Actually, it’s the toast, cereal, fruit and other carb/sugar based foods and fruits we’ve been taught to eat since the sugar industry paid for a hoax study 50 years ago that cause the problem. Fat doesn’t cause health problems and weight gain. Carbohydrates and sugar do. Pancakes or waffles and syrup or a bowl of cereal is the worst thing you can do to yourself to start the day. In fact, they wouldn’t have eaten before they went to work. We didn’t begin the tradition of breaking the fast before work until Mr Kellogg announced that breakfast was the most important meal of the day when he was trying to create a market for his new cornflakes cereal (corn products are extremely high in sugar). These people probably would have gotten up and gone to work and not eaten anything until closer to midday until Mr Kellogg invented the marketing phrase that changed the way we eat. And how much you work has nothing to do with it. All the studies show that exercise has very little impact on weight gain/loss. We also know now that a calorie deficit or excess has little to no effect because the brain adjusts the metabolic rate based on how much fuel you’re giving it. Cut your calories in half and you will feel run down with no energy to work or exercise. That’s why those diets never work for long. That’s why all but one of the Greatest Loser contestants gained their weight back. What your calories are comprised of is everything. Eating that much butter is actually what kept them thinner.
@@lavafixer8477 those of us who have learned how this really works know that studies have long shown that the effect of exercise on weight loss is negligible - to the tune of about .05% BMI (one half of one percent). There are too many experts out there trying to explain that the dogma you’re preaching is not only obsolete, it’s dead wrong. Calorie deficits will result in the body lowering the metabolic rate to respond to the lower fuel levels. That’s also been studied. If you want to lose fat you cannot eat a steady diet of carbohydrates. Carbohydrates interrupt the fat burning process when insulin is secreted to dispose of the the excess blood glucose. If you keep a constant level of insulin circulating, you cannot burn fat. Period. You will only burn the carbs you are taking in. Further, the high carb, low fat diet our nation has preached the last 40-50 years is causing all kinds of metabolic disease, driving our health care spending sky high (about $2.5 trillion annually).
@@FunkyyB you weren’t eating healthy keto then. You were doing what we call “dirty keto”. Healthy keto does incorporate a lot of cruciferous vegetables. And you absolutely must study olive oils because much of what is on the shelf branded as olive oil, ISN’T. And any product marketed as “keto” I would run from. Healthy keto is actually not a diet heavy in meat/protein, because if you get too much protein, your body will convert it into glucose. What I know about a fruit and carb diet is that you WILL develop a fatty liver and drive the creation of other diseases that you may not realize until 20-30 years down the road. They have LONG known that the primary driver of heart disease is the insulin response to glucose, which was exactly why the sugar industry paid for a hoax study in the 1960s to point the finger at fat and cholesterol instead. One of those researchers was appointed head of the USDA, and our low fat high carb food pyramid was born. Now we know for a fact that saturated fat and cholesterol have zero impact on cardiovascular disease and LDL is actually PROTECTIVE against stroke. All those carbs turn to glucose in the blood, which is the primary fuel of cancer. When insulin is present, the liver stops converting fat stores into ketones. Ketones are the only way the body can burn fat.
Coming soon to the "Arches of Gold" in the village square- "Buttered Eggs McToast"! Just trot your mare to the side window of the cabin, have your coins or barter items ready...
Everybody is losing their minds being stuck in the house all day meanwhile he’s probably just kicking back in his cabin eating some scrambled eggs he cooked by the fire and just enjoying life. I like this and definitely gotta try this recipe. Thanks man!
I really have no idea what all this talk of “stuck in the house” is all about. The COVID thing hasn’t affected me one bit, other than having to navigate the germophobes in public. I just go about my business.
Kicking back, huh? What about tending to his cows and chickens, and churning that butter? A lot of work goes into that handful of ingredients. Worthwhile payoff though.
"You cant cook them fast, thats a bad thing." Me, sweats as eggs are cooking on high bc im impatient: ah yes ofc only an uncultured swine would do as such-
The type of wood can make a huge difference too, especially if the food comes into direct contact with smoke or flames. Generally avoid softwoods with alot of pitch.
We still use wood to heat, so we do a lot of cooking on the heating stove. It does give a different flavor to the food. I think it’s because we use hardwoods for heat, mainly hickory.
Well reminds me of breakfast my grandmother made fried streaks of lean after frying pat dry batter and fry again bread from scratch, strong coffee or black tea, plenty of butter and either molasses or honey, with home made preserves. Heaven,!!!! Your channel brings back memories my grandmother passed in 1963 age 89 years . Thanke right kindly young sir
Yiu most likely wouldn't have had a choice anyway. People would have had to have eaten this, simply because they would have had all of theae ingredients, or been able to get them easily. They grew the grain to make flour. They'd have had chickens, a cow or a goat for milk and butter Salt is gotten from evaporating salt water, or you can get it from rockz (I don't how to do the latter, or where it comes from though). There is massive misconception that people living in the medieval period had unhealthy diets, yet many of them lived past 80 years old, whilst still working on a farm. Less than 1% of the population could do that now.
Bethany Lade I’ve tried to get my kids to eat breakfast for dinner since they were little, they act like it’s the most disgusting thing they’ve ever heard...they don’t know what they’re missing!
This channel is my newest obsession. Such wholesome content and No matter what dish and or topic is at hand I'm glued to the video till the very end. Truly a one of a kind channel here.
I really love how Mr. Townsend is very enthusiastic about everything he discovers and then cooks! It´s really refreshing to see someone to love what they are doing, not just for clicks or the like!
Butter is a super food. A meal of eggs and butter will allow you to hard for hours and also be healthy. Also you can only get a better meal if you eat meat.
@@LinoOliveira92 Hell yeah. I never see enough people singing the praises of butter and other saturated fats. I love them, especially butter. They do so much in the way of cognitive health, cholesterol regulation, and satiety. Honestly disappointed in how little a 1/4 pound of butter actually looks like. This isn't really too far off from how I prepare my own family breakfast, haha.
Jon upon a recommendation you made in the past, I am using Kerrygold pure Irish butter, the closest you can come to 18th century butter in today's time.
We occasionally churn our own butter, from both store bought cream and fresh off the farm cream (it was easier to get when I was a kid, we were dairy farmers). I have never tried Kerry Gold (I'm too cheap to pay that much for butter!), but I don't see how it is any closer to 18th century butter than any other on the market. In fact, since Kerry Gold is unsalted, that makes it different from 18th century butter, which was almost always salted as a way of preservation. When cream was abundant, they would make a lot of butter and salt it very heavily so it would not spoil. When it came time to use that buttter, it would be washed in clean, cold water until the excess salt was washed away.
@@buttonvalley Jon had mentioned Kerrygold Pure Irish Butter in a video he made a few years back and said it was the closest to 18th century style butter on the modern market, it does come in a salted version, I just bought some today. Its well worth the price, its so good you could just eat the butter by its self!
You made some very good points in this video. Utensils for instance. I never would have thought about it except you brought it up. Great video. Best channel on the internet.
except for your heart :D but as someone said, life in those time was probably generally healthier in terms of heart health as people were not as sedentary
@@AnimatedStoriesWorldwide Fool. The french practically live off butter, cheese, cured meats and have a significantly lower rate of heart disease than the US. Carbs are the culprit.
Thank you for getting me through quarantine. Lol I'm watching these way into the night. I love the realistic exploring of history, it's endlessly fascinating!!
I am one that LOVES CHEESY eggs - but I tried this same version of eggs ( whisking the eggs placing them in the pan (on the stove…) and adding the cream and butter (not as much…) AND THOUGHT THE SAME THING. It was just like you said! Delicious!!
The eggs 200 yrs ago were from chickens that foraged for their food, with some food scraps that were shared with dogs, cats, and hogs. Nothing wasted. The yokes would have been dark yellow orange and very thick. The wights are also thick and it takes quite a bit to make it blends thoroughly. When you break the yoke it dose not run as a river, but slowly flows as lava. Try that recipe with farm free range chickens. One more point, flavor wise, it is like a low grade chocolate to a fine Belgium chocolate. In winter, when most food was chicken feed my eggs were not as luxurious. They need Vegetable and high protein food. Plant protein cannot be digested by chickens. Meat, bugs, reptiles and they love mice Is the best and natural source.
That little addition about mice makes a lot of sense we had free-range chickens when I grew up and their eggs were fantastic we never bought farm eggs until we moved and I never were the same. We always wondered why we never had mice in the hay barn where the aggressive banties like to nest or hide during the rain or anywhere near the horse stalls nothing the only problem we had was the tack room which was sealed off from the chickens and then my dad said no leave the door open let them go in and out which of course made us kids have to scrape their poop off the wood which friend upset us cuz it made us have more work he never explained that they were eating the mice. Now I have not had mice in my home I live in the woods but their army and mice believe me lovely little field mice even had one that was close to the door until lightning hit the door my front step is metal and unfortunately it electrocuted him I found him laying out in the yard Dead one day and I came back after a thunder and lightning storm felt so bad. But I have small Chipmunks and extremely small squirrels that are about the size of chipmunks they are California striped squirrel very rare but our property was never bulldozed like others to have the building built so it was left to The Wilds and we've never changed much of it other than to make sure that the trees are well watered and that debris is cleaned up so that it's a bit more fire safe and we don't allow bushes to grow but we put out water for the animals can birds eat so when year I noticed it was a bad winter bet on one side of a piece of building that I have that's a little shed there were the Chipmunks and on the other side where the mice. And then I noticed that somebody was running on into the Mouse tunnel from the squirrel tunnel and then back again. Couldn't figure that out and then I bought an audible book an old one I need explained Chipmunks will allow mice to Winter with them in their Burrows in separate angles off of the main corridor and so the mouse is happy Mama and Papa have their babies and they all snuggle down for a winter's nap but chip monkey winter has been long and guess the need for a bit of protein and all the seeds that they have collected just don't quite cut it not even those wonderful black sunflower seeds. So chipmunk goes down the road to Mouse house and proceeds to have a bit of dinner. Yep Chipmunks think ahead not just in preserving seeds for The Long Winter but they even herd animals! Now that takes some forward-thinking and intelligence wouldn't you think.
Sounds a lot like duck eggs. My mum lives next to a farm so she gets duck eggs from them and uses them in place of chicken eggs. They've got this really dark orange and rich yolk, the whole thing is so much "meatier" for lack of a better term, like it's got some heft to it, chicken eggs seem so light and lacking in comparison. So if you have the chance to buy duck eggs, go for it, try them out. I've always wanted to try cooking something like a cake or cookies with duck eggs. Would probably make them a lot nicer. They have more fat in them though, so I guess you'd need to reduce the amount of butter to maintain the same consistency. But yeah
The color of yolks depends upon what you feed the chicken. However, the quality and freshness of farm eggs are amazing. We've raised chickens for years, and the quality of their eggs does make a difference in recipes.
I've never had this kind of eggs you speak of and suddenly I'm not sure I can buy grocery store eggs I think once I buy Farm eggs they'll be no going back
I think they did not make a mistake, here in Holland we sometimes first put the eggs in the pan and then whisk it. We call it: 'roerei'. It literally means scrambled eggs.
you are right... he actually made a North American style egg in the video. The recipe reads to me a bit like Gordon Ramsay's famed scrambled eggs, which is a more european style, stirring until you have a custardy style eggs, using lots of butter to ensure a rich creamy texture.
They will stick to your pan that way. If you melt the butter and swirl it in your heated pan then add the stirred eggs, they will not stick and be wasted
If I may recommend a scrambled egg dish from a somewhat later time: Ham & eggs Wensleydale. The recipe can be found in the book DINING WITH SHERLOCK HOLMES by Julia Carlson Rosenblatt & Frederic H. Sonnenschmidt. I highly recommend it to anybody who's interested in historical cooking.Finding actual Wensleydale cheese can be difficult in the US, but it's worth the effort. I'm doing the eggs described in this video as soon as I can break quarantine to hit the market.
jon this is a small thing that might not get mentioned often but whoever works your cameras does an excellent job. great cinematography on your videos!
Breakfast as we know it today is a relatively recent thing... until about the late 18th century, breakfast for most people consisted of leftovers from the previous night's supper -- maybe some bread and ale. There is a recipe I came across for eggs roasted in ashes...
Depends on time of year. They didn’t have hybrid laying hens or scientific feed. Chickens ate what they found, people could keep a few of them around, eggs were a delicacy. Cured meat, stale bread, onions, turnips... foods for poor working people back when.
Depends on time of year. They didn’t have hybrid laying hens or scientific feed. Chickens ate what they found, people could keep a few of them around, eggs were a delicacy. Cured meat, stale bread, onions, turnips... foods for poor working people back when.
Ever since my dad started making scrambled eggs healthy when I was a kid I haven’t really liked them. I need to go back to my grandma’s where she uses straight bacon grease to cook breakfast 😂
Lol I do the same thing for eggs and to cook leaner meats using brisket etc tallow. Trimmed after cooking/resting the brisket and if possible combined with the drippings. Flavored fat is good.
I always save my bacon grease to cook eggs, nothing like frying up some hog then frying up some eggs top a slice of wheat bread with 2 strips of bacon and an egg on top and you got yourself a nice bfast
When we moved to Scotland I was shocked to see restaurants serve scrambled eggs ON toast, and not WITH toast like in the U.S. Now from this cookbook I see this is a very old custom:)
I'm in New Zealand (lots of Scots immigrants in 19th C) I can't imagine why you would have eggs beside toast. Everything tastes better on toast - like lamb mince on toast, marmite, vegemite, homemade jam, baked beans and poached eggs..
Its pretty much french style scramble eggs. Add chives and try on an everything bagel with a small drizzle of olive oil on the top. You wont regret it.
“The eggs didn’t stick in the pan, AT ALL!”
The 9 lbs. of butter: “You’re welcome.”
😂😂😂
lbs...... little butter sticks?
😂😂
Go back and watch him scrape a spatula of scrambled egg off the bottom of the pan, plenty stuck, and it’s because he didn’t follow the recipe. Add eggs to the butter (after melted and to temp)
Before I even read the replies I guarantee there’s a Literal Larry about the amount and someone doing a “well actually” the eggs did stick to the pan. $5 against me being wrong?
“1755 scrambled eggs” that’s a lot of eggs for one breakfast
@@DavidHowe-nv1nb this is humor
😂thanks for laughter magikarp and david howe
I'm sure that was intended for a family, not a single person. lol
I mean, when I was a lad I ate 4 dozen eggs every morning to help me get large.
People burned alot more cslories back then since everything was more labor intensive
cant believe this is free, this easily wouldve been something you caught me watching every morning on PBS like 18 years ago when I was a kid
God I know, the fact this is free just blows my mind. UA-cam is a blessing
PBS was free. UA-cam sells you.
i only just realized this but youre right
@@SimonWoodburyForget Movies, cable TV, Netflix, Hulu, any other streaming service? You have to pay one way or another for quality content.
Buddy, grandma taught us to cook by tasting for flavor and texture. If she didn't like it, she didn't serve it and made something different. That wasn't often. Cooking from scratch is great.
DO NOT watch this man cook after you go to bed. You feel like you’re starving till morning!! 🤤
I will only watch his videos if I am already eating food, otherwise the hunger is unbearable 😅
@@apictureoffunction I usually do the same thing. I also watch Binging with Babish and Gordon Ramsay. Their food looks so good.
@@Adamantine117 the streudel from inglorious basterds looked incredible. That and the steak eggs from twister
At least scrambled eggs craving is easy to quench
"Peter . . . It's making me watch"
It’s almost 3in the morning and I’m watching a guy make a breakfast from the mid 1700’s
....life is going good rn
Doing the same thing right now mate. Hope you're doing well a day later!
Weird, I'm watching it around the same time... 3 am youtube will guide people to this video I guess
Me too!
Same!!
Depressions rough
Make sure you use enough butter - there's no margarine for error.
LOVE IT!!
Hehe perfect 😄
You've a salted me with your pun.
Margarine is disgusting and terrible for you... that crap shouldn't even exist.
😂😂😂
Wife: "Honey why is there a fire in the middle of the kitchen"
Me:. "I only cook scrambled eggs the way they did in the 18th century for wonderful flavor".
If the eggs were worth the divorce, I support you.
The judge: “in addition to alimony, you must completely remodel the kitchen you built a fire in, and provide the recipe for scrambled eggs you used.”
NUTMEG
Internet Entity oh just awful!
😂
It’s videos like this that remind me why I decided to major in history at the University of Georgia. You exude such joy about these topics. It’s refreshing as we live in a world where everyone seems to harp on what went wrong or imperfect in history. It may not be your goal, but you are truly inspiring the next generation of historians to follow their passion and enjoy the lessons left from previous generations.
My dude I couldn't agree with you more. I just found this channel 2 days ago and its humbled me. We'll never know where were going unless we know where we came from.
People focus on the bad parts of our history and condemn our ancestors for things they did in their time that we wouldn't do today, but never on the good parts of history and how much we can learn from our ancestors. If we don't learn from them we're bound to make the same mistakes that they did
me too...I minored in history for both my undergrad...and masters...I adore history and this is one of my fav channels...
Go dawgs
i think people should focus on the bad and the good, doesn't have to be one or the other...
No way they could have known that over 250 years later, their recipe would be shown to over a million viewers worldwide. So neat.
Most likely on a handheld device that receives "magic" moving pictures through the air. If you had said it they probably would have burned you at the stake as a witch.
The Hound or just thought you were crazy
We would have for sure been lynched had we talked about Apple or android devices back then.
Oh they knew
Nah they did
This guy is the middle-school history teacher we all never knew we needed.
Amen
That's for sure
You laugh. I’m using his stuff when I get my own classroom next school year.
Middle school culinary teacher*
Imagine if we had culinary class in middle school I would show up every day so happy to be alive
I had someone similar (same energy) teach me history when I went to rawls byrd in Williamsburg va, cant remember his name but I remember him takin the time to put on period dress and put on a play almost when he was teaching about the colonial era, probably the main reason I loved history so much
He looked so happy when he sat down next to the fire with his eggs. That’s a man who truly appreciates life for what it is, and he takes nothing for granted.
Right on!
Ok
What
Everybody takes things for granted.
Ur annoying
My great granny made her eggs just like this. I loved to spend the night with her when I was little so she could make me breakfast. She had a little cast iron skillet on a hob and she stirred and stirred and stirred until they were perfect golden little blobs floating in butter, then she would always ask me if I wanted some egg gravy on my toast.
Egg gravy? Was that the remnants of the butter/eggs?
@@JoyDavidson google, my friend:
Egg Gravy Recipe
directions
• Heat milk
· Beat eggs, flour and a little salt.
· When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
Then pour and stir the tempered egg-flour mixture into the milk.Cook until thick.Pour over toast or bread.
@@john-ic5pz Read the original comment, my friend. If you use more butter than eggs, you get a sort of crumbly egg gravy that's great on toast. It's salty, savoury, and quick to make. It's not white sauce based like the recipe you found
@@bubblegumplastic so it's melted hot butter with eggs? Sounds pretty good actually.
I love how happy this fella is. He’s such a nice break from the normal doom and gloom.
We're all fcked
@George Jungle slavery was not in every states back then too
Youd be happy too if you were a millionaire :P
@George Jungle oh stop. You understand that slavery was on the way out
He's insane.
I love how he’s so enthusiastic about everything he does he’s just living his best life
Swear dude stoned asf
He's living somebody's best life.
@@psychologicalsigma9917 he has a life, he just enjoys 18th century history more than most people do.
He's enjoys it!
@@psychologicalsigma9917 he's like doing historical cookery reenactments, and he get to that everyday, so, he's living his best life alright.
john: “maybe you’ll see why I chose this particular recipe”
me: NUTMEG
john: “nutmeg.”
Hehe you said NUT
John be trippin balls
Yup, that's exactly what I said.
Nugnugmeg.
Nutmeg is good on egg custard and eggnog.
I wonder why he chose this particular recipe.
- Reads the ingredients -
Ah yes. The nutmeg....
😊
This man is super excited about making normal food in old school methods. Gotta love it.
Doing everything old school is always somehow better for food.
@@horaciogonzalez4070 Don't fix what IS NOT BROKEN.
Sis really said normal
Thanks captain obvious!
For a minute there I was worried that this would be a Nutmeg free episode.
Good one! 😃
Right?!?!
@TheSeductiveArts This is an educational show. We both learned something today.
Nah, as soon as he said we might be able to work out why he chose this one, I said out loud "nutmeg"
🙂
@Flashy Paws I mean, ain't nothing wrong with that. I'd drink that much nog daily if I could afford it. But I'm keeping the nutmeg out of my eggs.
Day 10 of quarantine: watching some guy make eggs like Fred Flinstone
Bruh I knowwww right. I love him tho I just found him ahaha
I'm literally watching this and Flintstones viva rockvegas
D M -.....😆......
I like this guy, great way to present, reallly passionate and he looks like the dad from the 70s show but friendly :D
This whole channel is a jewel.
I love the concept of this show and I find it interesting, but John Townsend is what keeps me coming back. He seems so kind, and so enthusiastic charismatic. He reminds me of all my favorite teachers growing up. The perfect show for UA-cam.
When i 1st saw this channel.. wasn't in a good mental state.. worked for me as therapy..! 🤗
Decided to try this for breakfast today before lunch all I was missing was the nutmeg. Half way through eating i realized this is how my late grandmother made her eggs.
gave ye a good but sad memory eh?
"Add quarter pound of butter"
*Gordon Ramsay Approves*
Gordon ramsay does indeed have butter as the main additive to scrambled eggs. Not milk
Paula Deen would have put a half a pound
They churned alot of butter in those days.
He would, however, point out that the butter should have been put in the pan, and the eggs added whole after the butter is half melted and the pan coated. He would also have been telling Jon to move the pan on the fire and off the fire while stirring constantly.
So would the Two Fat Ladies!
This dude’s passion for what he does gives me hope in life
Joseph Castellanos you gotta find your calling. Then call to the people !
doncha just have to LOVE this guy. lol
The butter and the constant mixing is what gives the consistency of cheese included. It’s amazing
I never knew how empty my life was until I saw that hearth toaster
yo then he SPUN IT AROUND. I LOST MY MIND!
Virgin nerd
@@sergioblanco6321 ok chad
It works on a grill, too, if you don’t have a fireplace
And here's us in the 1960's toasting over the coals with long handled forks. Yikes! We were such heathens!
This channel is relaxing. You’re like Bilbo Baggins crossed with Mr. Rogers
Dash of Alton brown from good eats
Canadian here...I would say more of a fred penner than mr. Roger's. No disrespect to Mr. Roger's of course.
So ... Half Fictional and Half Non-Fictional Person?
Rip Ian Holm
I'd think Bilbo crossed with Bob Ross, really.
"The secret ingredient is usually butter, in obscene amounts." -David Cain, 88 Important Truths I've Learned About Life
The coca cola secret recipe is butter
TVRigby _dried_ flaky butter that you *sniff*
Semen
8 eggs and a 1/4 lb of butter? That ain't enough to feed Gaston, step it up.
NOBODY EATS LIKE GASTON!!
That's an 8th of a stick per egg. Although thick slices, it's not far off from what you would receive at your average diner.
One dozen eggs to grow large. Two dozen eggs for size of a barge.
@@bandofmountainsBut they wouldn't also add whole cream... This is RIDICULOUSLY fatty.
@@Cooe. yes they would. I work in food and beverage management.
Your channel is one of the most wholesome things in the entire internet to me, really John, it warms my heart knowing people like you make the content that you do.
For any French viewers, that’s a _Royale_ of butter.
Nice
Check out the big brains on Brad!!
Uriah Siner most people wouldn’t get that reference lol
@@mikeoxlong483 right? I'm surprised that many seemed to
Mike Oxlong is that from pulp fiction?
The crunch at the first bite says it all, perfectly toasted bread goes a long way with scrambled eggs.
And can help a traveller on a long way too 😉
I like my toast pretty soft so it kinda melts in my mouth
@@peabrain6872fitting
@@MiguelTyson die
Bless your pronunciation of Edinburgh, Jon. Love scrambled eggs but never tried putting nutmeg in them. Will definitely try that out. Thank you for bringing us all this wonderful history content!
works for eggnog! why not 😊
INSANE swag this guy has. My grandmother loves him
even grandma can peep his drip
For real 2 seconds in he exits the cabin with a fierce pose and smile on his face
But just remember that this guy ain't pedo. Your grandma doesn't stand a chance.
*Loved him in 1792*
This guy's enthusiasm is beautiful and appreciated
1:58 “maybe you will see why I chose this particular one”
Me- I’m going guess there is nutmeg in it!
But did the recipe REALLY call for Nutmeg, or did John just sneak it in there?
It most likely called for it...
I'm german, and I have *never* in my life known someone who *doesn't* add Nutmeg to eggs, scrambled, fried or boiled.
And mostly, we won't add pepper, too!
But this isn't the first time I realise that, at least in the small place I call home, we still cook exactly like other parts of the world did 250 years ago... except we rarely use an open fire. 😉
Tejas Rob it can be read when he shows the page, so yeah, it called for it.
@@_JoyceArt It was just a joke.
hes onto the memes lads
Power went out, no problem, I made breakfast like this, but on my BBQ. Don’t have a fireplace anymore, but I got a little hibachi and cast iron skillets and Dutch oven. Thanks, Townsends, your videos come in handy again and again. Folks need to know what to do when the power goes out. That’s one of the reasons why I started cooking as part of my interpretation over thirty years ago. Love your videos! 👍👍
As long as natural gas keeps being delivered my gas range will be able to be lit with a match sitting on the edge of the burner when I turn it on.
Ensign: can we dock at iceland for some jam and sausage?
Captain: no we have food at the colonies
Food at the colonies:
😆🤣🤣🤣
This comment is underrated asf 😭
I don't understand.
@@MooseCall
It's a meme
Nice
Me watching Dark souls videos.
UA-cam: HAVE YOU SEEN THIS GUY COOK BUTTERED EGGS FROM 1775 THO?
Praise the su.... I mean praise the 18th century cooking
Omfg same
If only I could be so grossly incandescent as these eggs.
For me I was pondering is Sauron Morgoth and all 9 nazgul could fight Anikin Vader Palpatine Windu and yoda then youtube wants me to see eggs but with a deadly amount of butter
@@alumlovescake Hmm, hard to gauge valar power against the force. Morgoth was wounded pretty badly against fingolfin and he was just an elf. Depends on whether Sauron had the ring I suppose. Palpatine would be the only issue tbh. Unless you're including EU feats for the others.
Uncultured swines: people were starving in the past
The past: 8 eggs and a quarter pound of butter for breakfast.
Actually not that bad for you 🤤
Some people starved some ate very well same as now.
The Voice of Reason -Yep!
@@RepublicOfGrowth Thats actually awful for you lmao
@@NeoDustyNigga
Not compared to a lot of things we eat in the modern world. Processed food, sugar, overly preserved foods, etc. Eggs are one of the healthiest foods on the planet, butter isn't even that bad for you, just has saturated fat. Dietary cholesterol doesn't necessarily mean bad blood cholesterol. All depends on the person, and their genetics/medical history. I eat 6 eggs a day, and better LDL/HDL then you I'd wager. Get check up every 6 months, still going strong.
Depends on the person.
This guy is passionate, great show looking forward to seeing them all now
3am night before exams
UA-cam: Here mate 1755 scrambled eggs
Elias_ Gyros UA-cam owns your time.
No more exams bro
This happens too often
@@EricTheRed98 this one killed me
Your joy at such simple parts of history is very contagious.
Hideous rat
modern people: mcdonalds is unhealthy people didnt eat like this in the past
1755 people: 8 eggs and a quarter pound of butter my lord
Those statements don't contradict each other. Butter and eggs are great for you. The dummy at whatever heart health association that said saturated fat is bad for you died of a heart attack. Don't listen to those people.
@@ImNotJoshPotter that's a pretty ad-hominem style attack. Debunk their points don't talk about them personally. I'm sure any humans will make mistakes but you're not going to be able to Discount an entire field of science because one dude might have been wrong and had a heart attack.
@@1GamersRewind Jesus, just do your research. This is established science. Saturated fat should be about 80% of your calorie intake. Pubmed is your friend. Alternatively, check out WhatI'veLearned YT channel for a good intro to real nutrition science ( as opposed to the Zogchow propaganda pushed by international corporations intent on slowly killing us).
@@ImNotJoshPotter Edit: in hindsight, whoops, yeah yall are right, this was probably just split into multiple meals or used to serve multiple people :p
Original comment:
For most people the number of calories would make them vomit for hours
8 eggs (roughly) add up to 800 calories and the quarter pound of butter is about another 800
Eating 1600 calories of almost entirely protein and fat isn't that healthy by today's standards, although yes those nutrients are important to have in moderation
Although it's rational for people in the 18th century and before to consume that much in one sitting on account of all the labor and how they usually just ate 2 hearty meals a day.
saturated fat is bad when you eat a lot of it tho
Things were very different back in time but I love scrambled eggs. Myself, I add pepper, onions, garlic powder, cheese and a touch of milk for fluffiness and taste. Yummy. You
also did a great job per that receipt.
😆 sounds like an omelette!
I love extra butter in my scrambled eggs as a chef and a history buff this channel is perfect for me keep posting my man we love you here in England keep it coming!!!
Butter makes even cardboard taste good!
I love learning about history and English cooking. Modern History TV talks about that sort of thing too like, what did knights/peasants eat etc...
Karen K Bacon, butter and cardboard breakfast sandwiches?
@@mikebeacom4883 Bacon AND butter? Yup!
That and milk
Love that he has kept the history of cooking at its finest. He researches his ideas and shows the public they way of eating in colonial times. I’m a history buff so this just fascinates me. Keep up the good work fine lad.
It's definitely interesting to watch and realize the old origins of favorite recipes.
Yeah this is really interesting to watch.
Hey beautiful.
@@Gr3ggyBoy66. no, she won't breed with you
I can’t wait for the Townsends and Food Wishes crossover that features a recipe with both Nutmeg AND Cayenne
And Gordon Ramsay with the butter cream and constant moving.
OMG I thought the same thing when he read out the ingredients. :)
Greatest crossover ever.
After all Chef John is the Jackie Chan of Cayenne.
Quite honestly I prefer the taste of jalapeno to the taste of cayenne. My favorite, though, is chipotle. Not the restaurant, but the smoked dried jalapeno pepper. My sister says I put it in everything. I guess that's my nutmeg.
These historical cooking videos are some of the most wholesome things on UA-cam. I love them!
i love how hes so happy about the eggs
I mean, right, they're Eggs! Happiness is a choice as much as it is happenstance.
I'm in love with that little toaster. It looks so nice.
Oh yeah, English used to have all nouns capitalized. Wonder what happened to that
Edit: I was interested so I googled it and it turns out that someone had also tried googling it and failed when they opened The Cambridge Encyclopedia of the English Language by David Crystal and found this excerpt
-
“Hart recommended his readers to use a capital letter at the beginning of every sentence, proper name, and important common noun. By the 17th century, the practice had extended to titles (Sir, Lady), forms of address (Father, Mistris), and personified nouns (Nature). Emphasized words and phrases would also attract a capital. By the beginning of the 18th century, the influence of Continental books had caused this practice to be extended still further (e.g. to the names of the branches of knowledge), and it was not long before some writers began using a capital for any noun that they felt to be important. Books appeared in which all or most nouns were given an initial capital (as is done systematically in modern German) - perhaps for aesthetic reasons, or perhaps because printers were uncertain about which nouns to capitalize, and so capitalized them all.
The fashion was at its height in the later 17th century, and continued into the 18th. The manuscripts of Butler, Traherne, Swift, and Pope are full of initial capitals. However, the later 18th-century grammarians were not amused by this apparent lack of discipline in the written language. In their view, the proliferation of capitals was unnecessary, and causing the loss of a useful potential distinction. Their rules brought a dramatic reduction in the types of noun permitted to take a capital letter.”
-
So... it does seem true that this discretionary capitalization of common nouns was of 17th and 18th century flair and not from our Germanic past. And yeah quarantine is going well
Which when I think of it. It's technically right when all noun has capital because it's the name of the thing you know what I say.
If you read a letter or a manifesto from a whack-a-doodle they Capitalize Every Word because Their Message is VERY! IMPORTANT!!
And tiresome to work through. Less capitals is more calming.
Huh. Today I learned. Thanks. :)
In German they still capitalize proper nouns.
Most productive. Kudos.
I like to crack the eggs in the pot and then mix them up while they cook. Saves a bowl and a whisk and you get a difference in color. Love the channel.
Me too! Stirred eggs - they’re my favorite.
Julia Child famously said, “With enough butter, anything is good.”
DISCLAIMER: This does *NOT* work with human flesh.
@@brownie3454 have you tried?
@@gemstonegynoid7475 avocado oil is the way to go
I read this in her shrill obnoxious voice and got angry.
@@brownie3454 No you need something sweet, olive oil is too delicate. Human flesh tastes like pork but with a heavy dose of a very bitter taste, like licking coffee grounds. Sweet levels off the bitter of human meat. Savory would also work, hollindaise sauce would couple well with it.
Bruh he's happy af, I wanna feel that too
The joys of the simple life..
Prob cuz he eats healthy and gets regular amount of exercise
God teaches us to enjoy the simple pleasures of life :)
@@vertigq5126 amen
Simplicity trumps complication any day.
This guy is seriously just living his best life. And I'm so jealous of it. Kinda wanna do the same. 😭
there's a surprising number of living museum and historical reenactment type places that you can work at if you look around. I say go for it lol
@@marymills3581 i feel like even if it isnt just eating old recipes all day and its alot of physical work, it still would be much better than a modern work environment and its social pressures. Just a bunch of guys chopping wood and making old timey foods now thats a good time.
live your own epic life, not his
Buy some eggs and butter.
You, too, can make this recipe at home.
Oh, the irony, learning about my own country's cuisine from an American! Thank you for such a lovely video.
I bet they taste good.
But to be honest: you can make anything taste decent with enough butter and cream 😄
@@spitfiremanlizerd
And it is a superb flavor source to this day.
I love butter. The lightly salted one is the best.
But using it in cooking is almost like using cheat codes in a video game.
If you can still see the food -- THERE'S NOT ENOUGH BUTTER!
Y'golonac Most people today have ABSOLUTELY NO IDEA, how hard people worked back then, and how many calories they burned in a day.
David Derfus
My dainty hands are chafing just thinking about it
My favorite thing to make is clogged arteries
using that much butter makes sense when youre trying to just eat a piece of toast and then go work outside for 14 hours
Actually, it’s the toast, cereal, fruit and other carb/sugar based foods and fruits we’ve been taught to eat since the sugar industry paid for a hoax study 50 years ago that cause the problem.
Fat doesn’t cause health problems and weight gain. Carbohydrates and sugar do. Pancakes or waffles and syrup or a bowl of cereal is the worst thing you can do to yourself to start the day.
In fact, they wouldn’t have eaten before they went to work. We didn’t begin the tradition of breaking the fast before work until Mr Kellogg announced that breakfast was the most important meal of the day when he was trying to create a market for his new cornflakes cereal (corn products are extremely high in sugar). These people probably would have gotten up and gone to work and not eaten anything until closer to midday until Mr Kellogg invented the marketing phrase that changed the way we eat.
And how much you work has nothing to do with it. All the studies show that exercise has very little impact on weight gain/loss.
We also know now that a calorie deficit or excess has little to no effect because the brain adjusts the metabolic rate based on how much fuel you’re giving it. Cut your calories in half and you will feel run down with no energy to work or exercise. That’s why those diets never work for long. That’s why all but one of the Greatest Loser contestants gained their weight back.
What your calories are comprised of is everything. Eating that much butter is actually what kept them thinner.
@@tannertuner exercise and calorie deficits have significant effect on weight loss or gain bro, ion know wtf you’re saying
@@lavafixer8477 those of us who have learned how this really works know that studies have long shown that the effect of exercise on weight loss is negligible - to the tune of about .05% BMI (one half of one percent). There are too many experts out there trying to explain that the dogma you’re preaching is not only obsolete, it’s dead wrong.
Calorie deficits will result in the body lowering the metabolic rate to respond to the lower fuel levels. That’s also been studied.
If you want to lose fat you cannot eat a steady diet of carbohydrates. Carbohydrates interrupt the fat burning process when insulin is secreted to dispose of the the excess blood glucose. If you keep a constant level of insulin circulating, you cannot burn fat. Period. You will only burn the carbs you are taking in.
Further, the high carb, low fat diet our nation has preached the last 40-50 years is causing all kinds of metabolic disease, driving our health care spending sky high (about $2.5 trillion annually).
@@FunkyyB you weren’t eating healthy keto then. You were doing what we call “dirty keto”.
Healthy keto does incorporate a lot of cruciferous vegetables. And you absolutely must study olive oils because much of what is on the shelf branded as olive oil, ISN’T. And any product marketed as “keto” I would run from. Healthy keto is actually not a diet heavy in meat/protein, because if you get too much protein, your body will convert it into glucose.
What I know about a fruit and carb diet is that you WILL develop a fatty liver and drive the creation of other diseases that you may not realize until 20-30 years down the road.
They have LONG known that the primary driver of heart disease is the insulin response to glucose, which was exactly why the sugar industry paid for a hoax study in the 1960s to point the finger at fat and cholesterol instead. One of those researchers was appointed head of the USDA, and our low fat high carb food pyramid was born.
Now we know for a fact that saturated fat and cholesterol have zero impact on cardiovascular disease and LDL is actually PROTECTIVE against stroke.
All those carbs turn to glucose in the blood, which is the primary fuel of cancer. When insulin is present, the liver stops converting fat stores into ketones. Ketones are the only way the body can burn fat.
@@tannertuner exercise speeds up your metabolism bro
Just wondering if John's family ever sees him anymore, or if he's moved into his cabin full time. :)
Bruce Tidwell he moved them in lol
@@billyanderson321 LOL!!!
Everything is going to taste great when it's loaded with butter and cream.
Healthy too without seed oil and tons of sugar.
Me:
UA-cam: you wanna watch a video about 250 year old eggs?
Me: sure
LMAO! 🤣
The rest of us also agreed 🤪
The algorithm KNOWS
😂😂😂
😂😂😂
Coming soon to the "Arches of Gold" in the village square- "Buttered Eggs McToast"! Just trot your mare to the side window of the cabin, have your coins or barter items ready...
Hark! Oh, goodly Gilded Arches of yore, how you nourish thee.
This dude knows how to enjoy life, he looks so purely happy. Very wholesome content
Heroin does this too
@@adamfox1669 speaking from experience?
It's always a joy how excited he is about food and history.
Everybody is losing their minds being stuck in the house all day meanwhile he’s probably just kicking back in his cabin eating some scrambled eggs he cooked by the fire and just enjoying life. I like this and definitely gotta try this recipe. Thanks man!
I haven't left the house or encountered another person (save for the mailman) in 5 weeks and it's amazing. I would live like this forever if I could.
@@xjohnny1000 try it without electricity and internet tho
I really have no idea what all this talk of “stuck in the house” is all about. The COVID thing hasn’t affected me one bit, other than having to navigate the germophobes in public. I just go about my business.
Beware the eye in the sky
Kicking back, huh? What about tending to his cows and chickens, and churning that butter? A lot of work goes into that handful of ingredients. Worthwhile payoff though.
"You cant cook them fast, thats a bad thing."
Me, sweats as eggs are cooking on high bc im impatient: ah yes ofc only an uncultured swine would do as such-
I was thinking the exact same thing! I didn’t even know eggs were supposed to be cooked slow. How uncultured am I?
Gordon Ramsay cooks eggs on high heat and it only take 1 minute.
Only thing that matters is don't let them brown. Brown=bitter
Lit Commentaries yeah unless you’re going for that “browned” egg flavor like a savage
The one who abbreviates simple words
During the blizzard of 93 my parents hadcto cook with our wood stove and amazing how much flaver the fire adds to your food and changes it completely
The type of wood can make a huge difference too, especially if the food comes into direct contact with smoke or flames. Generally avoid softwoods with alot of pitch.
We still use wood to heat, so we do a lot of cooking on the heating stove. It does give a different flavor to the food. I think it’s because we use hardwoods for heat, mainly hickory.
Blizzard of '93. Good times 😄
lmao
I lived in Maryland during the blizzard. So much snow, it was wonderful
I don't know what it is, but this guy just make me feel better. I don't know it's like some sort of simple, calm, authentic goodness he gives
Day 15 of quarantine, I've gone through 3 century's worth of cook books
And 30 pounds of butter
*centuries
If only you knew that there were still 11 months left.
Well reminds me of breakfast my grandmother made fried streaks of lean after frying pat dry batter and fry again bread from scratch, strong coffee or black tea, plenty of butter and either molasses or honey, with home made preserves. Heaven,!!!! Your channel brings back memories my grandmother passed in 1963 age 89 years . Thanke right kindly young sir
sounds like the breakfast of champions
Fried streaks of lean? What does this mean im interested in trying it!
What are streaks of lean?
Just gonna leave this here in case anyone wants to fill anyone in on what "steaks of lean" are. Lol
Perhaps they meant fried steaks of lean (meat that is) 🤷🏻♀️
Mr Townsend,
I appreciate what you do so much. Your videos make me feel happy and peaceful.
Thank you very much for your great work.
I like how even he couldn’t hold a laugh when mentioning there’s going to be nutmeg in this recipe.
After a few years of watching this channel I can tell you that I would exclusively live off of scrambled eggs if I was alive 250 years ago.
Yiu most likely wouldn't have had a choice anyway.
People would have had to have eaten this, simply because they would have had all of theae ingredients, or been able to get them easily.
They grew the grain to make flour.
They'd have had chickens, a cow or a goat for milk and butter
Salt is gotten from evaporating salt water, or you can get it from rockz (I don't how to do the latter, or where it comes from though).
There is massive misconception that people living in the medieval period had unhealthy diets, yet many of them lived past 80 years old, whilst still working on a farm.
Less than 1% of the population could do that now.
@@666m111 look at the inhabitants of the blue zones
@@666m111 good luck on getting that salt bud
I think you'd get pretty bored of it soon enough though.
Me: Watching Marilyn Manson music videos.
*Looks at recommended videos*
"Guy makes scrambles eggs like they did in 1755."
Me: 👁👄👁
Local Guide and you are welcome here too! ☺️💕
mood af since im also a mansonite
That’s exactly where I came from
Weird I came from sweet dreams guitar riffs too
Literally was just watching personal jesus 😂
I think I’ll have breakfast for dinner now.
Always a solid plan.
Made me hungry watching
Bethany Lade I’ve tried to get my kids to eat breakfast for dinner since they were little, they act like it’s the most disgusting thing they’ve ever heard...they don’t know what they’re missing!
Try the recipe from Gordon Ramsey!
@@WhatTheHellRachelle tell them they're adopted....
This channel is my newest obsession. Such wholesome content and No matter what dish and or topic is at hand I'm glued to the video till the very end. Truly a one of a kind channel here.
I really love how Mr. Townsend is very enthusiastic about everything he discovers and then cooks!
It´s really refreshing to see someone to love what they are doing, not just for clicks or the like!
Honestly this is one of my favorite new channels it combines two of my favorite passions, History and Cooking.
This is more like eating scrambled butter with a bit of egg in it lol
Butter is a super food. A meal of eggs and butter will allow you to hard for hours and also be healthy. Also you can only get a better meal if you eat meat.
Work*
@@LinoOliveira92 Hell yeah. I never see enough people singing the praises of butter and other saturated fats. I love them, especially butter. They do so much in the way of cognitive health, cholesterol regulation, and satiety. Honestly disappointed in how little a 1/4 pound of butter actually looks like. This isn't really too far off from how I prepare my own family breakfast, haha.
@@laylam9948 he made a half recipe so should have been 1/2 a stick. It looks like he used less than that. Maybe only 2 or 3 tbsp.
A half stick of butter is one 8th of a pound.
"wait, this recipe has nutmeg? chuck, get the camera"
The way it sounded you better have some teeth to eat that toast.
I bet the roof of his mouth looks like a cheese grater
😳😂😂😂😂😂
That was my thought too. Just a hearty piece of toast
That's what real bread is like, in Europe this is still what we eat, Americans are the ones eating crappy soft sugary bread
GoulouMalouku brioche? French is European yes?
I swear "A New and Easy Method for Cookery" is a title you could see on shelves today. Amazing that its an 18th century cookbook.
For them it would be new and easy
I mean yeah they spoke English back then too..
Jon upon a recommendation you made in the past, I am using Kerrygold pure Irish butter, the closest you can come to 18th century butter in today's time.
Excellent butter indeed.
Me as well. Bit pricier than the cheap stuff, but well worth the investment!
We occasionally churn our own butter, from both store bought cream and fresh off the farm cream (it was easier to get when I was a kid, we were dairy farmers). I have never tried Kerry Gold (I'm too cheap to pay that much for butter!), but I don't see how it is any closer to 18th century butter than any other on the market. In fact, since Kerry Gold is unsalted, that makes it different from 18th century butter, which was almost always salted as a way of preservation. When cream was abundant, they would make a lot of butter and salt it very heavily so it would not spoil. When it came time to use that buttter, it would be washed in clean, cold water until the excess salt was washed away.
@@buttonvalley Jon had mentioned Kerrygold Pure Irish Butter in a video he made a few years back and said it was the closest to 18th century style butter on the modern market, it does come in a salted version, I just bought some today. Its well worth the price, its so good you could just eat the butter by its self!
Meijer in NW Ohio carries Greenfield's grass-fed Irish butter. I like it even better than kerrygold and it's a little bit less expensive.
You made some very good points in this video. Utensils for instance. I never would have thought about it except you brought it up. Great video. Best channel on the internet.
"Massive quantity of butter so they've got to be good!" The more butter the better for about everything!
except for your heart :D but as someone said, life in those time was probably generally healthier in terms of heart health as people were not as sedentary
Paula?
@@AnimatedStoriesWorldwide butter is still better for your heart than butter alternatives.
@@AnimatedStoriesWorldwide Fool. The french practically live off butter, cheese, cured meats and have a significantly lower rate of heart disease than the US. Carbs are the culprit.
@@VVesIey Was about to say it, good fats are good for you, so don't skimp olive oil or good butter.
As a fellow Hoosier and a lover of history, I adore you’re show. Hope to see more of it! Please keep going!
Thank you for getting me through quarantine. Lol I'm watching these way into the night. I love the realistic exploring of history, it's endlessly fascinating!!
I am one that LOVES CHEESY eggs - but I tried this same version of eggs ( whisking the eggs placing them in the pan (on the stove…) and adding the cream and butter (not as much…) AND THOUGHT THE SAME THING. It was just like you said! Delicious!!
The eggs 200 yrs ago were from chickens that foraged for their food, with some food scraps that were shared with dogs, cats, and hogs. Nothing wasted. The yokes would have been dark yellow orange and very thick. The wights are also thick and it takes quite a bit to make it blends thoroughly. When you break the yoke it dose not run as a river, but slowly flows as lava. Try that recipe with farm free range chickens. One more point, flavor wise, it is like a low grade chocolate to a fine Belgium chocolate.
In winter, when most food was chicken feed my eggs were not as luxurious. They need Vegetable and high protein food. Plant protein cannot be digested by chickens. Meat, bugs, reptiles and they love mice Is the best and natural source.
That little addition about mice makes a lot of sense we had free-range chickens when I grew up and their eggs were fantastic we never bought farm eggs until we moved and I never were the same. We always wondered why we never had mice in the hay barn where the aggressive banties like to nest or hide during the rain or anywhere near the horse stalls nothing the only problem we had was the tack room which was sealed off from the chickens and then my dad said no leave the door open let them go in and out which of course made us kids have to scrape their poop off the wood which friend upset us cuz it made us have more work he never explained that they were eating the mice. Now I have not had mice in my home I live in the woods but their army and mice believe me lovely little field mice even had one that was close to the door until lightning hit the door my front step is metal and unfortunately it electrocuted him I found him laying out in the yard Dead one day and I came back after a thunder and lightning storm felt so bad. But I have small Chipmunks and extremely small squirrels that are about the size of chipmunks they are California striped squirrel very rare but our property was never bulldozed like others to have the building built so it was left to The Wilds and we've never changed much of it other than to make sure that the trees are well watered and that debris is cleaned up so that it's a bit more fire safe and we don't allow bushes to grow but we put out water for the animals can birds eat so when year I noticed it was a bad winter bet on one side of a piece of building that I have that's a little shed there were the Chipmunks and on the other side where the mice. And then I noticed that somebody was running on into the Mouse tunnel from the squirrel tunnel and then back again. Couldn't figure that out and then I bought an audible book an old one I need explained Chipmunks will allow mice to Winter with them in their Burrows in separate angles off of the main corridor and so the mouse is happy Mama and Papa have their babies and they all snuggle down for a winter's nap but chip monkey winter has been long and guess the need for a bit of protein and all the seeds that they have collected just don't quite cut it not even those wonderful black sunflower seeds. So chipmunk goes down the road to Mouse house and proceeds to have a bit of dinner. Yep Chipmunks think ahead not just in preserving seeds for The Long Winter but they even herd animals! Now that takes some forward-thinking and intelligence wouldn't you think.
Sounds a lot like duck eggs. My mum lives next to a farm so she gets duck eggs from them and uses them in place of chicken eggs. They've got this really dark orange and rich yolk, the whole thing is so much "meatier" for lack of a better term, like it's got some heft to it, chicken eggs seem so light and lacking in comparison. So if you have the chance to buy duck eggs, go for it, try them out. I've always wanted to try cooking something like a cake or cookies with duck eggs. Would probably make them a lot nicer. They have more fat in them though, so I guess you'd need to reduce the amount of butter to maintain the same consistency. But yeah
The color of yolks depends upon what you feed the chicken. However, the quality and freshness of farm eggs are amazing. We've raised chickens for years, and the quality of their eggs does make a difference in recipes.
I've never had this kind of eggs you speak of and suddenly I'm not sure I can buy grocery store eggs I think once I buy Farm eggs they'll be no going back
@@valiantsfelinesmccarty6678 Very cool!!
I think they did not make a mistake, here in Holland we sometimes first put the eggs in the pan and then whisk it. We call it: 'roerei'. It literally means scrambled eggs.
you are right... he actually made a North American style egg in the video. The recipe reads to me a bit like Gordon Ramsay's famed scrambled eggs, which is a more european style, stirring until you have a custardy style eggs, using lots of butter to ensure a rich creamy texture.
I saw a similar method for French style scrambled eggs where they "dotted" the eggs with butter and whisked it in over a low heat
Agree, that is how Gordon Ramsey does it. And adds salt after so as not to liquify the egg white.
I love the smooth European style, especially on toast. I've never tried it with the cream though, I may have to do that next time.
They will stick to your pan that way. If you melt the butter and swirl it in your heated pan then add the stirred eggs, they will not stick and be wasted
If I may recommend a scrambled egg dish from a somewhat later time: Ham & eggs Wensleydale. The recipe can be found in the book DINING WITH SHERLOCK HOLMES by Julia Carlson Rosenblatt & Frederic H. Sonnenschmidt. I highly recommend it to anybody who's interested in historical cooking.Finding actual Wensleydale cheese can be difficult in the US, but it's worth the effort.
I'm doing the eggs described in this video as soon as I can break quarantine to hit the market.
Nice to know, thanks for the recommendation.
jon this is a small thing that might not get mentioned often but whoever works your cameras does an excellent job. great cinematography on your videos!
I came here for the Nutmeg. I was not disappointed.
Then I got to have the almost Paula Deen levels of butter... it became heaven.
Breakfast as we know it today is a relatively recent thing... until about the late 18th century, breakfast for most people consisted of leftovers from the previous night's supper -- maybe some bread and ale. There is a recipe I came across for eggs roasted in ashes...
If there were no leftovers, eggs might be cooked because it's so quick. Or eggs might be used to stretch those leftovers.
Depends on time of year. They didn’t have hybrid laying hens or scientific feed. Chickens ate what they found, people could keep a few of them around, eggs were a delicacy. Cured meat, stale bread, onions, turnips... foods for poor working people back when.
Depends on time of year. They didn’t have hybrid laying hens or scientific feed. Chickens ate what they found, people could keep a few of them around, eggs were a delicacy. Cured meat, stale bread, onions, turnips... foods for poor working people back when.
Probably where buble and squeek came from using the left overs,posting from wales✌️
7:15
Maybe the most satisfying, film-worthy crunch sound you'll ever hear!
It made my hair stand up
Thats how my forearm sound when I snapped it in half while skateboarding
@@r14522666309847 Oh, good gawwwd man!!! 🤣
Just close your eyes and...
Aaaaaahhh
"were making the mother of all omelettes"
-Sen Armstrong
Ever since my dad started making scrambled eggs healthy when I was a kid I haven’t really liked them. I need to go back to my grandma’s where she uses straight bacon grease to cook breakfast 😂
Lol I do the same thing for eggs and to cook leaner meats using brisket etc tallow. Trimmed after cooking/resting the brisket and if possible combined with the drippings. Flavored fat is good.
@French Jesus ARE YOU SINGLE send pics. I have an egg for you
I still savor bacon grease to do stuff, it is wonderful.
I always save my bacon grease to cook eggs, nothing like frying up some hog then frying up some eggs top a slice of wheat bread with 2 strips of bacon and an egg on top and you got yourself a nice bfast
Oh it’s amazing and I’ve considered it, but it’s just not good for anything besides keto which I’ve tried and don’t recommend 😂
When we moved to Scotland I was shocked to see restaurants serve scrambled eggs ON toast, and not WITH toast like in the U.S. Now from this cookbook I see this is a very old custom:)
I'm in the UK and scrambled eggs on toast is my favourite breakfast, ever since I was a little girl.
I'm in New Zealand (lots of Scots immigrants in 19th C) I can't imagine why you would have eggs beside toast. Everything tastes better on toast - like lamb mince on toast, marmite, vegemite, homemade jam, baked beans and poached eggs..
Eggs not on toast are called.... cold.
zane G so maybe it’s just me:) I think next time I’m in a restaurant for breakfast I will try the eggs on toast and pick it up and eat it like that.
I'm American and do fried, scrambled, or poached eggs on toast all the time (with butter, of course).
Me: * Watching Sabaton & Amon Amarth videos*
My recommendations: Townsend Videos
Its pretty much french style scramble eggs. Add chives and try on an everything bagel with a small drizzle of olive oil on the top. You wont regret it.