why scrambled eggs ALWAYS taste better at michelin restaurants
Вставка
- Опубліковано 11 чер 2024
- hey ! Subscribe and Hit The Bell, It really helps me out :)
Full Recipes on discord 😌 : / discord
0:00 the secret to michelin star scrambled eggs
1:04 why you should whip your eggs
1:23 why do egg yolks have different colors?
1:55 how to make whipped cheese
3:00 what is the best bread for egg toast
4:57 best way to cook scrambled eggs
6:20 the final result: michelin star eggs
#eggs #acooknamedmatt #michelinstar #food #cooking
Here's the tip nobody ever tells you: keep a dedicated egg pan that *never, ever sees soap of any kind.* You simply rinse it in hot water and wipe it out with either paper towels (best) or a fresh-out-da-laundry dish rag. The only things that should ever go in that pan are scrambled eggs and butter. I've had this confirmed by multiple cooks and chefs. I have such a pan, and I can make restaurant level scrambled eggs in it.
Why? Simple. Eggs have a very delicate flavor, and you can never _completely_ get the soap residue out of a nonstick pan, which is what you want to use for scrambled eggs. That mere hint of soap residue is just enough to alter the flavor of the eggs. So if you want to make, say, a Denver omelet, cook the fillings in another pan, pour the eggs into your egg pan and then place the fillings on top of the eggs and fold them over.
Defiantly makes a difference. Worked at a high end breakfast/brunch spot and would use an immersion blender for our scrambled eggs and omelets
Yessir
That's what I use.
I use an immersion blender.and cook low and slow. Mixing constantly.
Excellent video.
Omg I am fasting today and I am sooo wanted this. Tomorrow 👍👍
I haven't eaten at a restaurant since the 90s tbh. It was a Fritanga and I got a churrasco. Oh, and I once went to a Peruano place with this like green spaghetti dish...fire.
But yeah, these videos fascinate me bc my dad worked in the industry for decades and based on his stories, I decided I never want someone else to handle my food ever again 😂
More $$ = More hands haha
Noticeably orange yolks come from plants carotenoids in the chickens diet. You see this in chickens that were raised in a free range situation. Not a "letter of the law" free range, but as in actually letting the chickens roam and be free to eat a variety of foods. This will be more common in the summer months because there are usually more plants to be eaten. Of course that will vary region to region because local climate, plant variety, etc.
So typically an orange yolk is a sign of the chicken meeting a minimum threshold for life quality while being pasture raised. The likely reason that Uwajimaya eggs you get specifically feed their chickens chili flake is to mimic the healthy signs of a good free range chicken. Basically, a healthier version of food coloring. It's the world we live in.
Ohhh wow
@@acooknamedMattindeed interesting feed into your video. Love your production Matt. You’re an explorer
I scramble them for awhile, until it’s saturated with bubbles, and make it on extremely low heat. Minimal mixing, for a silky smooth bite. This is just next level, I thought I mastered it but still so much to learn. Looks fantastic.. Thank you for teaching us!!
Air in the eggs is great. Some of the best eggs I ever had were from a cafe in the lower east side that would use the steamer on the exspresso machine. They would put the eggs in the milk jug and steam them for 30 seconds. The eggs would come out so delicate and fluffy.
Will give a try tomorrow. Great work!!! Intriguing.
Just tried it, looks amazing
Your videos are excellent. Currently in culinary school and the extra tips are invaluable. Thank you!
I'll definitely revisit this when I have 3 hours to make breakfast and clean dishes
I use a 2 cup measuring cup and an immersion blender. I put a tablespoon of cream or creme fraiche in as well.
Then cook low and slow mixing constantly with a spatula. So maybe an extra 2 minutes and no additional dishes.
Just found your channel, and I am really enjoying the content! Well done!
❤️
This is a must try.
I need to get a $400 knife first to cut the bread, my Shuns just won’t suffice, but after that I am for sure making these, whipped cheese is mandatory
That knife is probably almost a thousand dollars just guessing. But yes.. imperative for slicing lol
More egg variation videos please! I fell in love with fluffy soft scrambled eggs when I got my wisdom teeth out last December and it's one of the few things I could eat.
Matt, What a beautiful video. That would be great for dinner also for people that dont mind breakfast for dinner. Thank You!
Love breakfast for dinner
Cooking brunch/ breakfast in a restaurant is the absolute worsssttt 🤠
And now I'm STARVING!!!! OMG, that looks delicious 😋 😍
Great video. Where's the pan from? Cheers!
I'm always looking for ways to improve my scrambled eggs. I do it very much like your video I do add a step. I fork scramble the eggs first and strain them to remove the chalaza, then I process them through the food processor. It's a little fussy but I don't like the appearance or the texture of the chalaza.
I love the bread recommendation and the whipped cheese/butter. Both of which I'll try.
What pan is that? It looks amazing
New Subby, here. Love your YT channel / love its content. Long story, short: Always include related recipes in related YT posts. Always. TY.
Also, this is my first whipped cheese butter. Now I'm thinking of all the different kinds of cheese to do this with. Just smear it on a piece of toast!
Love your work. Subscribed! Maybe do the cheese first then the eggs. They can leach out the cheesy goodness from the blender. A cafe I worked at we blended something like 40 eggs per batch. I dont remember the number exactly, with 600 ml of cream, and used this base for many things.
i was surprised he did not put in a heavy cream, or at least milk, when processing it. i know some people think it's controversial to add. i use a vitamix with aero container and add cream then use a microfine grater for cheddar cheese. can't wait to try this though
Turns breakfast into a serious cardiac event😂
Why does Matt cooking taste better? 😂 sending love and appreciation, brah!
Haha
I don't know man, I've never been to a Michelin star restaurant but the scramble eggs i get from the auntie at my favorite hawker stall is life changing. 😂
Chili flake is a bit of a hack way of doing it. The real way is protein. The higher the protein, the more orange the egg yolk.
Hi Matt, love the content as always but I am wondering Did you salt your eggs?
Yea i just left it outta the edit
@acooknamedMatt legend, thank you Sir, wasn't sure if the cheese was salty enough. Will for sure be using this one.
Just to note: it's not what hens are fed that creates the color differences in the yolks. Hens have slight DNA variations that cause it. But hens that are fed hot peppers (hens cannot taste capsaicin) will produce eggs with a bit if a heat kick. Great video Bruh! Thanks for this tip. Tried it this morning, and worked like a charm!
Hey Matt try topping your eggs with some Truffle Oil it's an amazing taste with those dehydrated Scallions
I’ll give cooking the eggs that way a try on Sunday. I’ll be having them with asparagus though because it’s the English asparagus season right now.
Yum
is the whipped cheese the salt in the dish? Notice you didn't season the eggs.
I just watched your Grilled Cheese Video,... I often put creamy French Style Scrambles on top of a Grilled Cheese for my Granddaughter & she eats it with knife & fork. Done that for her for like 12 years.
im sure its tough to cook for the film and the edit and I know that makes it all so much more complicated than just cooking but for those at home that pan was probably hotter than you want it. its why he took it off the heat so fast, curds were forming and drying out faster than he could stir basically. vid still looked awesome but if you aren't gonna refilm at least tell the people at home what you did wrong so they wont do it too XD.
When you finish eating your breakfast and washing all the dishes it will be time for lunch.
I wonder if this would work well with Goat cheese. Changed my life when I had goat cheese and eggs for the first time
First and foremost: this looks phenomenal, I'll definitely be making it myself, and you now have a new subscriber.
That being said, I'm sure it was only because of the challenges associated with cooking while filming a video, but that leftover egg in the food processor (spatula would have got that out!), as well as the spillover egg out of the pan broke my cheapskate soul of a fatty heart! I was like, "that's a few extra bites of deliciousness we just lost there!"
Doing the same, I basically grew up on scrambled eggs and was sick of them and were always overcooked. Prefered fried eggs after that. After a few decades wanted to try scrambled eggs done right and that’s how I stumbled on to Matt’s channel. Watched another dozen videos and decided to subscribe as well, not a decision I make lightly. Cheers.
I no longer eat Bread or Mayo but Mayo on my toast under the eggs was my thing.
What goes in the egg mix? Salt? Pepper? Cream?
I love my eggs basted on top of home made corned beef hash. I also like orange matzah frittata with orange marmalade.
did you not salt the eggs at any point?
thanks
How many ounces of cheese to the 8 tablespoons of butter?
Hi, nice video. Can you make a video about egg benedict?
Time for me to update my video on eggs benny ! Yes
Awesome vid! But I always wonder why chefs HATE the brunch shift! I remember from watching Bourdain back in the day he would always rag on brunch.
please tell me the make and model of knife you're using. I've been searching for a nice carbon steel knife, and all I can find are random questionable consumer results.
I'm sure that's awesome tasting but man that's a lot of work for scrambled eggs.
Any seasoning ??
Wow - so glad I found your channel. I feel like I am in the kitchen with you - terrific videography and production, and amazing food. Thank you.
I definitely like the attitude and language.
Paying $28 for an egg dish always make them taste better
The other reason to not crack eggs like that is because bits of shell might well fall in.
Missing a dash of heavy cream in the eggs
Yeah blending the eggs is a great technique. It took years of making scrambled eggs for me to sort of learn that on my own. Big kudos to you for also pointing out that this is but one of many different, viable ways to make scrambled eggs depending on the purpose. Too many recipe videos try to make it seem like there's just one "true" way to do it and other ways are like..."alternative" ways when the truth is that they're all alternative ways with distinct purposes. This sort of creamy, restaraunt style is great but it's definitely not for every use.
Thanks for sharing
@@acooknamedMatt Your channel's quickly becoming one of my favorites! Thank you for all the work.
My daughter and I have been watching videos on soft scrambled. Due to the language, she can't watch this one. Looks like a great recipe though, and we'll try it.
Sourdough toast with eggs🔥
Yup
Fun fact, chilly doesn't affect birds like it does humans, it isn't hot for them at all
Eggs from "free range" chickens that eat worms, larvae, insects also have orangey yolks
I'd like to see your ideas on sunny side ups
I haven't watched yet but I'm going to guess copious amounts of butter haha
Just made it but i used 36 months parmesan, incredibly delicious holy F.. Nothing i´d do in the morning tho because it just takes too much time, Breakfeast for Dinner tho... fucking incredible.
Breaky for dinner is the bestb
Everyone hates brunch 😂 and the key is butter ❤
New idea for a shirt " fuck brunch" lol
Lol
Carlos Sainz cooking vibes
Its anything with beta carotene in it which will make them darker. Cheapest plants you can get with higher beta carotene will the job id making eggs darker. Nutritionally, hens being outside and eating things they really thrive on makes the eggs higher and healthier -- nutritionally. Chickens like to eat animals the most like mealworms, worms. That is their natural preference and THAT makes them healthier.
Cool burned toast bro.
Well, this is the first of your videos I've seen. It was morning. I had eggs, butter, aged cheddar, bread and scallions that I re-grew in a plastic bucket. And I was hungry. Delicious and big thumbs up, but one request. Please don't make a video about robbing a convenience store.
Bro has twice the subscribers as the O.G. Alton Brown!
Culinary student, morning after graduation.
Buck Frunch!
Not being facetious, I genuinely wanna know if you aren't supposed to season your eggs or if I just missed when you did?
I accidentally cut it on the edit ughh. Sorry
why does mac and cheese taste better at restaurants
Ok
Fat, lots of it
Have the same issue, I’ve tried the roux method, sodium citrate, baked, stovetop, the best cheese money can buy. All failed. I’m stumped on what should be a simple dish. Now, I’ve had some horrible Mac and cheese at restaurants, soggy overcooked pasta is terrible. But I have had some gloriously good as well. I’m just not there yet, cheers.
4x more butter, there yah go@@jamesstein5087
They add a copious amount of butter that you would fear mimicking
11/10
Just checking…the butter/cheddar mix is only used on the toast? I didn’t notice any being put into the eggs. Totally cool, just wondering. Scrambled eggs and toast are total bros, can’t eat one without the other!
Hold the burnt toast...no stars for you.
you don’t season the eggs?
Maybe because there’s about a tonne of butter in the dish
Oops i cut out the part where i added salt lol. Yea i did
no, you make them with butter, and add a touch of cream to them. I'm not cleaning a goddamn whole food processor for no reason. cook in butter, and towards the end, add a little cream.
When to salt??
I salt after cooking. I feel the eggs break down too much if I salt while the eggs are still liquid
Gordon ramsey, heston blumental style for me. Whisk/beaten eggs until airy and homegenous, low and slow with lots of butter, franticly whisking the entiry time.
Yeah, it is a lot of work but they do come out better than yours looked.
Cuz they always add MSG to everything.
I don’t “feed” my chickens chilis, they just run loose eating bugs & plants like my flowers, strawberries, tater onions and gochujang peppers and everything else they can get their beaks on. 😤 😔
Why water taste better at restaurants
Comes from the Antarctic glaciers that were blessed by elves
I don't like fluffy eggs. I like eggs minimally beaten and then cooked hot and fast in olive oil. Nice firm eggs.
You don’t need to keep saying fuck fuck every time to sound fucking cool.🎉
Fuck
Skip the bread and you would have a decent dish.
Eggs looked amazing. The bread: way too thick, just because I think anything made with white flour should be limited in your diet -- it makes me gain weight too easily. A lot of bread = unhealthy calories, imo.
who tf orders scrambled eggas at a michelin star restaurant ?
Your body build looks good.... ❤
Why does tiramisu always taste better at resturants?
Mmm
Why does Mac and cheese taste better at restaurants (Day 1)
Good one I’ll do that
💥Mike Drop💥
You cook great., but do you really need to cuss? You want more viewers.
They suck at Dennys bro
Really? Breakfast for 1 person this way= 20 min preparation + 1/2 hour cleanup.
Took me 3 minutes:)
Please don’t say on heat off heat, stir. Fuck brunch though. Agreed. And Mother’s Day “buffet” is coming.
Also. Just buy brown, pasture raised eggs for a dark orange yolk. Winning. Kill it king
Conclusion: you win…but I’ve always thought aerated eggs are better and all tips say to not do that. Also. what kind of knife is that ?
scrambled eggs suck at almost every restaurant.
That’s unfortunate for ya
I disagree when you aerate egg you rob them of their flavor. I like them scrambled easy with just a pinch of salt. Apologies to my mother I don't care for french omelets or souffle. The eggs should be moist, if they are dry on the outside then they are rubbery on the inside. If you have to add spice it's because you are hiding that you destroyed the flavor of the eggs.
Hey says: "This isn't going to be a video of putting a bunch of extravagant shit to make it restaurant or Michelin restaurant eggs". Trust me, this IS a video of putting a bunch of extravagant shit to make it restaurant or Michelin restaurant eggs. The only thing that is NOT restaurant or Michelin restaurant like is how sloppy he is. From dropping the first slice of toast, or burning the one he used, or spilling the eggs in the frying pan or the egg falling off the toast after he slices it.
You ain’t never worked in a Michelin restaurant…….. you worked at palace . Be humble & stop lyin to your crowd
Am I gay? Prove me wrong.
Wasn't expecting the swearing
Welcome
@@acooknamedMatt oops I unsubscribed
@@murranz thank fuck
@@tomwaitsfornoone1182 fuck that fucking fuck this aint kindergarten