Carla Makes Eggs Four Ways: Poached, Fried, Scrambled & Omelette'd | From the Test Kitchen 

"into le crack, I put le chives!" lol she's definitely a mom

This is why I come to this channel. I had no idea I was giving the wrong specifications for my eggs when at restaurants. From now on when I'm prompted "how would you like your eggs?" I will reply: "Shiny AF"

i watch brad if i want something lighthearted and silly, i watch claire if i want something interesting and informative, and i watch carla because she reminds me of my own mom trying to teach me how to fend for myself, lmao, love this channel

How would you like your eggs, sir? Me: Shiny AF with some le chives in le crack please.

"That's like eggs ten or eleven ways. So all the ways" Amiel: Hold my egg

“It’s shiny AF” lmao she’s so cute

"Into le crack, I put le chives." 😂 👍

She is so delicate with her ingredients. It's like she is bringing it to life. Beautiful eggs, what an excellent chef.

Into le crack, I put le chives! I literally cracked up laughing. But yeah. Good job~

That fried egg with the oil and crispy brown edges is EXACTLY how I love my fried eggs, especially with white rice and a Vietnamese style fried pork chop. As for scrambled, I do a variation of Ramsey's style (I skip the cream) where I cook it in a pot with a big dollop of butter and stir it on the heat and don't salt and pepper it until after I take it off the heat. As for poached, the first time I tried, I was using Julia Child's recipe which called for vinegar, and I'm glad Carla found the vinegar to be useless unless you put so much in that your egg will get that taste. When I want to do the "French" omelette, and I don't wanna get fancy, I do what Julia Child does. High heat with butter, put the whisked eggs on the pan and do the pulling the pan towards you method to get the egg to naturally shake itself in an Omelette form. Takes like 10 seconds.

in 1975 I bought " The Art of French Cooking" and to this day I still use Julia's Omelet technic. Always works. I love that y'all make mistakes, as we all do. helps us to keep trying.

I don't eat eggs... I just want Carla in my life. She makes me want to be a better person. I love you Carla... where ever you are!

I'm loving the recent Carla content!! ♡ you, Carla!

I can promise if you use garlic butter to start your omelette you will change lives

I thought I hated eggs until Carla came into my life. 😍 That perfect fried egg. 🤤

asian loved their crispy eggs , we let our eggs swim in a wok of oil until it brown but the yolk still runny and my family traditionally serve them with mix of fried garlic,sweet soy sauce and chillies. yum

Everyone in the BA test kitchen seems like a lot of fun to be around. I am not in the food industry, but I wanna work in your kitchen just to hang out with everyone.

wow i love her. i want her to invite me over for wine but also adopt me

"Into *le crack* we put, *le chives* and no one knows" hahaha

That fried egg technique worked BEAUTIFULLY for me- thank you!!

For the fried egg... If you want butter flavor, use ghee/clarified butter. It's got a higher smoke point than any of the olive oils.

"we're being gentle to ourselves, we're being gentle to the egg......" Lifestyle Guru Carla!

the amount of times she had to do poached eggs literally proved how hard she said they werent

She’s really adorable, honestly she’s been growing on me. Love you Carla!!! You make me smile!!!

I made a poached egg! I feel so accomplished! It's all thanks to you, Carla!

“We’re being gentle to our selves” as she adds a half of stick of butter to the pan

After much experimentation my opinion is that manchego is the best cheese for scrambled eggs. Sharp cheddar comes in a close second.

This video is not for Gordon Ramsay fans lol

Carla has my favorite attitude in the kitchen, don’t get me wrong everyone is awesome too but I love her.

this made me realize that I’ve never had someone teach me to make scrambled eggs before lol

Carla, my QUEEN! Back at it again slaying our lives

Finally someone who does fried sun side up egg the RIGHT WAY! I hate when people make it and the white is not crispy and yolk has translucent slime in it. Like no. The scrambled though I like making it golden aswell and the omelette, Im weird 😂👏🏻 it has to be well done for me and the poached and the hard boiled eggs are a no ..... cause they are cooked.

just watched this and made some poached eggs! Not perfect, but definitely poached! Thank you!

"into le crack, I put le chives" - master class right there. Love it!

Thanks for the tips Carla! I just looked up this video to make myself an omelette, even if I wasn't born in France... I completed it with "le spinach"!

the french laugh when she successfully flipped it over i died laughing

Carla is an eggcellent cook :)

i see carla i click

You can 100% fry eggs with butter without burning them. I do it everyday. BUT a non-stick pan is important if you're doing it that way

As a speaker of both English and French, listening to Carla mix it both while explaining stuff is nice :) she is awesomely adorable 🥰 ( I developed an allergy against eggs so it’s all sad feelings about my favorite food giving me trouble but watching her make eggs put a smile on my face)

Kinda disappointed that there wasn't the hold the pan at an angle and tap the handle with the other hand it as the omelette rolls itself technique used.

lowkey feel like mom recipes are the best tbh

Nice to see you guys show the failed attempts :)

I love this channel so much! Watching these amazing chefs mess up and discover new things about food makes me feel so much braver in the kitchen! 💛

I love how honest they are about not killing it on the first try.

Why am I even watching this? I'm allergic to eggs 😂

Carla is awesome!!!!! That seems to be a common theme among the test kitchen staff

Is Carla HowToBasic?

Thank you Carla! After nearly 20 years of avoiding making poached eggs because of some rather disastrous results when I was starting university, I took the plunge again following your method. And... success! OK, well, the first one was a bit wonky, but the second one was darn near perfect. Love your clear instructions, they totally worked, and now I have the joy of being able to do this for myself. Poached eggs are my favourite!

All the different ways you can make eggs with makes it feel so much than just "eggs." Thank you!

Shes like that one teacher thats also your friends mom and omg i love her

"baveuse" does not mean "dog drool" (that would be "bave de chien"). It means "drooly".

Eggs have been my biggest pregnancy craving so far 😂

3:14 Me: Damn. That’s a lot. “It’s going to seem like a lot...” Me: Oh...

i love how there's always someone random behind when they're recording its so FUNNY

Thank you for being human. This video is pure joy. 😃❤️

Day: 22 of physical distancing: “I’m going to make eggs 4 ways for breakfast”

I think my favorite tool for eggs are chopsticks They're perfect for whisking the eggs as well as cooking the eggs using them you can get a super soft and creamy curd

Carla, you inspire me every day! This definitely eased my eggs to order anxiety and helped my brunch shift go smoothly. What apron are you wearing?

2 eggs per person? I usually have 6😂

YES. YES THANK YOU for not putting milk in your eggs omg

Dang, I was born in France but I still don't think I should be attempting that omelette. Someone might get hurt... (And "baveuse" just means "drooly", there's no dog involved... xD)

I may hate eating eggs (I dunno, it's a texture thing or deep seated existential horror, whatever) but I still think that poached egg looked delicious.

My 9 yr old son LOVES your videos and eggs. He tried the poached eggs technique and it came out beautiful!

I have been watch many BA videos lately and find myself increasingly enamored of Carla! Fun and clear explanations and instructions. Eggs can be easy-peasy and quick with a little know-how, but humblest of ingredients is always ready to humble you too. Luckily they come in packs of 12 and are pretty cheap. Break some eggs people!

The amount of fat they put into all of the pans in the BA kitchen wrecks my calorie counter

Baveuse means drooling not dog drool.

"9:29" Thant sentence made me like her even more.

i watch the video because i love Carla's warmth.. she is such fun and down to earth.

Thanks for sharing! She's funny and I like that these videos doesn't try to be overly perfect, but just honest and practical. It makes me feel that I can do the recipes, even if I'm not a professional cook.

I want so badly to like runny scrambled eggs and omelets... but I will NEVER understand how anyone likes eggs that spectacularly under-cooked. I know it's the "right" way to do it, but if you're beating eggs they should be COOKED. "Dog drool"????? Neither the name, the texture, nor the presentation are in any way appetizing.

Carla is the best, the funniest, the finest, the classiest. She needs more face time. Carla 2020

I love Claire and Carla!

Fantastic video. Carla has a great personality, is so fun, and is informative without being overly serious. I especially loved the simple poached egg method using no vinegar. I'm also going to get a cheap squeeze bottle for my olive oil (no more slippery oil running down the side of my big bottle). I'm still going to add a teaspoon or so of water to my scrambled eggs (as other chefs recommend) to add fluffiness. Well done.

“It’s shiny af” 😂😂 you have to love her

i see that cholula on the side waiting to be put on some eggs. i knew i liked you.

Anyone knows what she used for the greens? Looks yummy

French omelet tastes fantastic with low fat cottage cheese as a filling. You don't need expensive cheese to enjoy this omelet.

Wow you guys are really cool not pretentious not stuck-up self-righteous or condescending just straight-up having fun doing what you love w honesty integrity and deliciousness!!!!!!

carla you are awesome, your humor and easy way of doing things makes me want to try everything you cook and loose all fear in the kitchen , plus i love that you explain everything and give a reason for it. we love you !

Team crack-eggs-on-table has another member!

Finally! A chef that likes crunchy eggs! That doesnt think its the 'wrong' way 😃😃😃

Thank u so much. So many say vinegar! Im glad u corrected that!

I like Carla. She seems real chill. And she's a mom.

Baveuse doesn't mean Dog drool it just means drooling 😉

Love Carla!

"into le crack, I put le chives!" me: *laughing hysterically* boyfriend: how old are you???

This video is eggcelent ;)

I feel like it's impossible to be in a bad mood while watching Carla. She has such a pleasant, cheery presence. Make more videos with her!

I love that Carla leaves in the cracked omelette because isnt that how most omelettes come out anyway. I run around the house showing everyone the pan if I get it to flip over without the inside seeping out of the folded part. A good nonstick pan is a godsend in these cases but timing and a good ear all play a role. I love the realness.

She should have spoken about why she used a strainer on the poached egg.

*Into le crack* *I put le chives* Well there's a new way to try in the bedroom

Am I a heathen for liking to fry eggs in butter, or sometimes just in themselves?

Also I must add, that your directions are very simple and straightforward and easy to follow I'm definitely a subscriber and I don't even usually subscribe to anything

I truly had no idea how happy this video would make me.

She didn't say it, but unlike the scrambled eggs, a classic French omelette requires quite high heat. The entire thing should be cooked in around 60 seconds.

More from this nice woman!!!

This lady looks like the female version of Po's(Kung Fu Panda) goose father.

I found 4 med or 3 large eggs, beaten, salted, and left to sit for 10 mins, before heating them on on low heat (less than 100°C) for 5 mins with constant stirring, then cranking the heat up and vigorously stiring, makes the perfect omlette for me. The low heat slow stir makes it very creamy, and the higher heat fast stir finishes it up. Its not a complicated technique and it makes amazingly creamy scrambled eggs.

My mother used to always make me poached eggs and it really is easy once you get the technique and timing down. A beautiful runny yoke soaking into a slice of toast perfectly balancing its self on the line between crunchy and delicate. Amazing texture and maginificient yet simple flavor.