How to make Perfect Scrambled Eggs, according to science.

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Everybody touts the 'best' or 'perfect' scrambled eggs without actually describing the science behind that. That changes in this video. By understanding the 4 cooking variables you can make perfect scrambled eggs at home according to your preference.
Inspired from @ProHomeCooks chicken teriyaki video: • Why Every Cook Should ...
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📚 Videos & Sources mentioned:
- On Food & Cooking by Harold McGee: amzn.to/3n9NFdn
- The Food Lab by J. Kenji Lopez Alt: www.kenjilopezalt.com/
- Serious Eats Scrambled Egg: www.seriouseats.com/how-to-ma...
- Cantonese Style Scrambled Egg: • Cantonese style Scramb...
- Jamie Oliver Scrambled Egg video: • How To Make Perfect Sc...
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0:00 The Scrambled Egg Variables
0:37 The defining characteristics of eggs
2:01 How do egg temperature, heat, and agitation work?
6:04 5 key takeaways
6:42 What do added ingredients do?
8:42 Soft scrambled eggs
9:47 French scrambled eggs
10:55 Cantonese scrambled eggs
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MISC. DETAILS
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

Опубликовано:

9 июн 2024

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Комментарии : 838

@DoctorRapper 2 года назад

You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from

@jeffdixon847 9 месяцев назад

Step one: rent an Air BnB with no clutter or even furniture and film your video there.

@4.0.4 2 года назад

This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.

@marilynmunroe5646 2 года назад

Sounds like something ChefSteps would do 🤣

@mamasnoopy4692 2 года назад

Scrambology.

@logmegadeth72 2 года назад

You’d be better off putting the scrambled eggs in a plastic bag and cook in a water bath like you usually do with sous vide. Straight eggs would be too viscous to be circulated and cooked properly by the sous vide.

@wiratamadean5994 2 года назад

Grant ChefSteps: "Let me turn on the Joule first."

@joesinclair9731 2 года назад

Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home. Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺

@serpenttao Год назад

Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!

@StrawberryDreemurr 2 года назад

As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.

@Ash_Wen-li 2 года назад

I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds

@4.0.4 2 года назад

Proof that you can have a healthy, tasty and dignified meal for a student's budget and prep time.

@AaronAMVs 2 года назад

Yeeep. My go-to breakfast is rice, eggs (fried), avocado, then furikake sprinkled on top.

@mariogarciaperez7211 2 года назад

respect the Yang Wenli pfp🤝🤝

@anti-ethniccleansing465 2 года назад

@@AaronAMVs You rich bastard with that avocado. ;)

@theouthousepoet 2 года назад

@@anti-ethniccleansing465 depends where you’re from! In some places you can get avocados cheaper than you can get instant ramen! Not here though. An avocado is like $3 O_O

@Bandoolero 2 года назад

Ethan is carving out his special niche in the foodtube industry, which is super scientific cooking, love it!!!!

@Flydroi 2 года назад

Absolutely, love Ethan. If you want scientific cooking videos definitely check out Adam Ragusea as well!

@mybuddychad 2 года назад

@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼

@notusneo 2 года назад

The tittle should be "the comprehensive guide to scrambled egg" to be honest

@georgsimpson3378 2 года назад

comprehensive guide to

@notusneo 2 года назад

@@georgsimpson3378 thanks for the correction, English isnt my native language

@cy_ 2 года назад

CLICKBAIT but i think your title is better

@DiscoLizzard 2 года назад

or perhaps: "How to get Salmonella Poisoning"

@Amandafusion1 2 года назад

I love listening to the science behind and watching how you do a scrambled egg and slightly different from us British:)

@thegentlemandrummer8753 2 года назад

Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!

@firulice7000 2 года назад

Sounds to me like you need some Dan-O's

@mitchellanderson9324 2 года назад

Potassium chloride

@EthanChlebowski 2 года назад

Hmm, sounds like an interesting research project!

@fenrirr22 2 года назад

MSG+lower NaCL and higher Potassium Chloride salts (for your peace of mind). To elaborate, the topic is heavily investigated, and the actual effect of NaCl (or rather its degree) is still heavily debated/or rather hard to generalize. Unless eating an excessive amount of NaCl, its decrease in your diet generally doesn't significantly alter your blood pressure, and certainly not a significant factor in that. Though that is a somewhat case-to-case thing, because blood pressure alteration based on NaCl consumption varies significantly among individuals. So if you only consumed a moderate amount of salt prior, then reducing the intake most likely won't affect significantly your blood pressure (though it may). Cutting out salt from your cooked dishes generally doesn't really make sense, because most of your salt intake will generally come from pre-salted processed food, so cutting those out would make an actual difference, not leaving salt out of your scrambled eggs. If you don't consume any processed food, then cutting your already low/moderate NaCl consumption likely won't do much. Rather then under salting your cooked foods, eat more vegetables, don't eat any processed and pre-seasoned food (chips, canned foods, cup-noodles, any processed meat like ham, bacon, cookies etc.) and consume only a moderate amount of cheese and cook everything yourself from base ingredients. Cholesterol consumption is somewhat similar, though it is closer to an actual false common knowledge. Besides old and heavily biased studies' findings, it is now generally accepted in the scientific community based on research, that dietary cholesterol has little to no effect on your actual cholesterol level/metabolism. That is of course generally, because there are health disorders where dietary cholesterol plays a big role, this is not generally the case, unlike in salt consumption where its effect simply varies greatly in the population but excessive intakes clearly have significant blood pressure increasing effect in everybody (just to a varying degree).

@fbkintanar 2 года назад

@@fenrirr22 Because this is such a controversial area, it would be better if you cites some of your sources, or at least some resources you trust (and why).

@jamienash5263 2 года назад

I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth

@b1thearchitect401 2 года назад

Same I've always liked my eggs cooked extremely high heat and fast, not to the point of drying out, literally on the burner for about 60-120 seconds

@Hack0128 2 года назад

Ethan, you should do the same video for omelettes. Appreciate the level of effort and care you bring to each video.

@STeALtHsVidz Год назад

When I first started cooking, many, many years ago, on applying for a job in a restaurant you quite often got asked to do one of two things for the chef. Cook scrambled eggs, or an omelette, soon learn to be very good at both. Very simple, and very easy to get wrong. :)

@syd2248 2 года назад

I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!

@Samst0n 2 года назад

I love a high heat soft scramble. Big, tender curds mixed with some runny egg that finishes cooking on the plate

@septemberlondon 2 года назад

Yes! Completely agree. Med-high heat, constant stirring and remove just before they’re done. Results in tender, moist eggs with medium sized curds.

@lsuronak1992 2 года назад

@@septemberlondon lol I think y’all are talking about 2 different styles!! He said big curds so you don’t mix a lot for that and you said medium with lot of stirring, just both like a little runny

@jakegraham7692 2 года назад

Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.

@c4mj0n35 2 года назад

Me personally i love my scrambled eggs to be cooked to where i can use a fork to pick them up and eat

@azurecerulean1279 2 года назад

i cant tell if you're genuine or throwing shade💀💀

@papiezguwniak 2 года назад

@@azurecerulean1279 oh look someone likes what I don't.

@LogLab 2 года назад

Rubbaaaas

@jermainekngdom3154 2 года назад

He put so much effort into the video. But I agree with you. It's a lazy form of cooking.

@azurecerulean1279 2 года назад

@@papiezguwniak 🤨🤨

@fearny 2 года назад

i can't believe how much this channel has grown in just a year. i found this channel back in august of last year when it had 170k or so and now has tripled that a year on. you deserve all the growth man, the effort you put in every video is insane.

@brettmoore6781 2 года назад

I really appreciate how you give credit to other cooks on youtube and in books where you learned things.

@r34ct4 2 года назад

Eggshellent

@whatfor5 2 года назад

I spent about 20 years trying to figure out why, occasionally, I'd get amazing creamy perfect-tasting eggs at restaurants and couldn't replicate them at home. Eggs I cooked, and from most restaurants, seemed to come with this odd off-flavor I can't quite put my finger on. What I discovered, by accident, was that adding salt to the egg before cooking doesn't just change the texture, it also has a big impact on the flavor. I had been dutifully adding salt to my eggs "because it improves texture" for years, never thinking it'd have such an impact on flavor. My solution was to add plain whisked eggs to a medium temp pan with a pad of butter, pull together the medium curds I prefer, and then right as the eggs are almost done and the curds are still wet, hit it with a pinch of salt, toss, and plate.

@stinkmonger 2 года назад

you probably just added too much salt at the beginning, too much salt brings out some of the water from the eggs because of reverse osmosis

@MRaxefax 2 года назад

Same. But I use Olive oil instead of butter. Its soo good

@StillOnTrack 2 года назад

Yeah I learned that lesson too about not adding salt until just before the end. 👍🏼

@stephaniedodt2389 2 года назад

You're doing people who are interested in getting a bit deeper with their cooking a tremendous favor. Glad I found your channel. Thank you for this!

@gooral9438 2 года назад

In Poland, we don't usually whisk eggs before frying. We pour them with whole yolks into slightly heated butter, stir the whites alone until they don't set, and finally mix everything together. Highly recommended.

@Darklion39 Год назад

Im halfway there, i crack them into the melted butter pan then scramble the whole thing after like 5-10 seconds

@brentkeanu 2 года назад

awesome breakdown man, you've easily become one of my favorite food content creators in recent years can't wait to see you continue to blow up Ethan!

@shiolei 2 года назад

The depth of details and visuals knocked it out of the park for this one!

@UltimateCatalyst 2 года назад

1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good" Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!

@EthanChlebowski 2 года назад

Yep when you don't use a bunch of butter or cream you definitely need to pay attention to the cooking process much more!

@marcellkovacs5452 2 года назад

And you pretty much double the calories, considering that butter is something like 700 kcals/100g meanwhile an egg is 75 kcals

@EthanChlebowski 2 года назад

@@marcellkovacs5452 That's another one of my problems with it. You take a low cal and healthy breakfast and turn it into a super high calorie one. If I'm going to being eating that much fat there's things other than scrambled eggs I'm gonna be eating first lol.

@yay-cat 2 года назад

ok sure cream (and butter) is cheating but, like, have you tried keto. I’ve never felt or looked better and like a life of buttery eggs and creamy sauce over my steak and veg is truly a wonderful life. Like even at the expense of only being allowed croissants or pasta or cake like once a month viva la fats and proteins yo!

@yay-cat 2 года назад

Ethan how you feel about the extra fat calories being wasted on eggs is how I feel about bread: Like if i’m gonna eat carbs don’t give me a mediocre bun, overcooked pasta, sugar coated sugar, stodgy rice etc. No I will only cheat for the flakiest croissant, daintiest petit four, or ripest peach. Or like right now the pre-bender room service pizza after 3 weeks of chaos 😹 But I’m happy to make the french eggs everyday so 🤷‍♀️

@MrWalksindarkness 2 года назад

When I was a kid we would make what we called "soft boiled eggs", which was basically hard boiled eggs with a little moistness left in the yolks, mashed with butter and spread on toast. I loved it. A few years back i realized I could get the same effect by not overcooking scrambled eggs. It didn't need all the butter. Eggs are very inexpensive. I've never bought the giant flats of eggs, these are surely the cheapest way to buy eggs, but my grocery store sells 18 eggs for around 2 bucks. Even when I buy fresh eggs from a farm or something it comes out to about a quarter an egg. Soft scramble on toast is truly a simple cheap dish that is very satisfying, probably the very best flavor/price ratio of any food.

@itheuserfirst3186 2 года назад

So good. I've always loved soft boiled eggs.

@davidbeddoe6670 2 года назад

The best is when the yolk is cooked to the viscosity of maple syrup and you can dip bacon and toast in it, and the white is fully set but only so much so that you can tear it without it just cleaving like rubber. That is perfection.

@anti-ethniccleansing465 2 года назад

Buying eggs super cheap indicates that they are from battery caged hens (as cruel as it gets). I’m poor myself, but I spend the extra money to support better practices (which would be pasture raised eggs). Even “cage-free” eggs are quite cruel. Pasture raised is the way to go. I can’t look at myself in the mirror otherwise.

@anti-ethniccleansing465 2 года назад

@@davidbeddoe6670 But how to achieve such perfection? I always struggle with making soft boiled eggs lol.

@mindstalk 10 месяцев назад

To me, soft boiled eggs means the yolks are outright runny. Kind of like sunny-side up except as a boiled (or steamed) egg. There's also medium cooked eggs, like the upper middle row on the chart of boiled eggs in the video.

@isaac5amuel 2 года назад

Just when I'm camping and want to make some simple yet mad scrambled egg for brekky in few hours, this legend posts just the right stuff. thanks mate. 🤙

@LucasUrchell 2 года назад

I love your videos, and specifically the style/focus of them. Its really interesting learning about the science/techniques of cooking and the 'how' and 'why'. I also really like how you cite books and other famous chefs. That way I can get their knowledge from you! Much love

@ClarkKyle 2 года назад

You have helped me so much in the kitchen by giving me the equation. Thank you bro, from one guy to another. With the knowledge you’ve given me I’ve plugged and played different things in the kitchen based off the purpose of the ingredient rather the recipe. It’s all about the “why.” You’re the man!!

@utprez Год назад

I'm always fascinated by the intersection of cooking and science! great stuff here

@devincruson7701 2 года назад

Love the scientific approach you take towards these videos. It legitimately helps me with the ins and outs of cooking overall

@jamescalvert5263 2 года назад

Honestly man you make some of the best videos on RU-vid. I love that you combine science with cooking and it is fun to watch and always entertaining! Gotta go make some eggs now!

@ando8746 2 года назад

This video is so balanced and informative, it's easily the best video on the topic I've seen.

@vpena 2 года назад

I've been making eggs for my wife every morning since the beginning of the pandemic, you have summarized all my observations in a simple video. thank you! that was great for me to break my process and improve it.

@itamarlatin930 2 года назад

Finally - an easy, strait forward way of making the ‘French Style’ form of scrambled eggs. Just tried out the technique and had great success. Thank you!

@azimuth4850 2 года назад

Love the comprehensiveness packed into 12 minutes!

@Olibelus 2 года назад

Your videos are so well edited and made, bravo. Thank you!

@HappyTwoBe 2 года назад

As someone who just craves knowledge about cooking, baking, or anything in the kitchen really, I greatly appreciate these videos. Truly informative and fun to take into practice.

@matthewupton6092 9 месяцев назад

Great video! I love the quality and amount of info you've cramped in. Thumbs up.

@blmebro9940 2 года назад

Some of the highest quality informative videos on RU-vid!

@anthonyb1761 2 года назад

i absolutely love your channel man, inspiring me to make better food with easy recipes

@hschwarzwalder 2 года назад

Ethan, I tried these techniques for breakfast today and my world-view has changed. Awesome video!

@SonShani 2 года назад

3 minutes in, and I think this will renew my interest in scrambled eggs, having tried a lot of ways to make them and after watching dozens and dozens of videos. "Chapeau bas !" (which is a french for "hats off to you Sir")

@SonShani 2 года назад

Quick update : tried this morning, I didn't have a glass bowl so i used a small, thin metal one and most probably had the water boiling too furiously, so I had to really lower the heat. While i didn't get a perfect result, it was already way silkier than what I used to get, with just 2 eggs and a pinch of salt. No butter needed so it's a bit healthier :) And since eggs keep sticking on my pans, but NOT on the bowl i used, it makes for a quicker cleanup after I'm done. I'll get a glass bowl keep honing this skill, thanks again !

@timkarlsson1750 Год назад

i was about 24 years old when i started to eat scrambled eggs, It was on a hotel breakfast, and i decided to just try it, and never regretted it.

@andrewhooper7603 2 года назад

If mine ever come out too dry, I toss some chia seeds in there to soak up the water and add some yogurt or creme fraiche. Maybe not enough to flavor it, but just enough to re-introduce a bit of cream. But I also like eggs just about every way, so I'm always just winging it.

@donabeywardena679 2 года назад

Commenting so the algorithm knows - this is outstanding content

@priayief 2 года назад

Absolutely brilliant! Thanks.

@IaMaPh1991 2 года назад

Dude get out of my head! I literally woke up 5 minutes ago and I'm CRAVING scrambled eggs, and what video is staring me right in the face when I pick up my phone? THIS ONE! Ethan is a psychic confirmed! 😆😂🤣

@chn3141 2 года назад

Great guide! Different eggs for different uses and what I'm feeling for that day

@rkh0911 2 года назад

Yes Ethan! I have missed this type of video from you! Keep it up, very informative! 😊❤️

@GuntherRommel 2 года назад

I made type 1 eggs (gently cooked over low heat) last night for dinner. They were the best, fluffiest, most eggy tasting scrambled eggs I've ever made in my life. Thank you, Ethan.

@edwardpereira8430 2 года назад

An incredible and insightful video. I make scrambled eggs at least three times a week and this is the best video I've seen on the subject. thank you!

@zacharygrieco8768 2 года назад

This is the video I've always wanted. Thank you!

@dondep Год назад

Scrambled eggs are in my top three favorite foods yet I can't seem to make them as well as other people do, even after 50 years of cooking! Now I know why! I wish I had learned all of this decades ago! Even when I visited Paris in '88, a chef made them just like you show in the "French method", but I was really after the large curd as you show in the first method. They wanted to serve me an omelet but I wanted simple scrambled eggs. Now I realize there's nothing 'simple' about it -- until you learn what's in this video.

@sheajohnson6310 2 года назад

Such a good video. One of your best Ethan.

@luminarywisp5025 2 года назад

The actual most interesting and informative video I have ever seen in my life.

@4xdblack 2 года назад

I love the shoutout to chinese cooking demystified. I've made several of their dishes and I can say for certain that their food slaps

@veneto7210 Год назад

Best egg video I ever watched. Kudos to you Ethan. :)

@ricardopareja4021 2 года назад

No one else takes the time to explain things like you do. The 🐐

@sabbir002 2 года назад

that intro with the egg catch was smooth AF!

@Bert-og9rk 2 года назад

This video motivated me to try making french style eggs this morning, it honestly was the best eggs I've ever had!

@YamiOni 2 года назад

Thanks for the primer; I know what I'm making this weekend!

@Heretic1373 2 года назад

A wonderfully useful video. Greatly appreciated.

@Isabel_fit 2 года назад

I learn so much from your channel. I can’t wait to test your preferred method out!

@MrSashok99 2 года назад

Wonderful video, and I love the idea of edding water!

@Bill-wp4tw 3 месяца назад

Awesome video, I needed this information to get the most nutrition by cooking at low temperatures.

@jamie3529gq 2 года назад

i love cooking scrambled eggs in a screaming hot wok (with vegetable oil) only salt in the eggs, agitate and flip them quickly until almost done, about 45 seconds for 4 eggs. then top with green onion, lime juice and homemade chili oil. So good. There's a little bit of brown crust here and there from the initial drop into the hot pan. So delicious and extremely fast. Must go make some now.....

@88KeysIdaho 2 года назад

Your method sounds similar to mine, and if you think your eggs are good with vegetable oil, try using bacon grease!! Yum!! Use a hot pan (9.5 out of 10 setting on my electric stove), a teaspoon or so of bacon grease, 3 eggs with Kosher salt and cracked black pepper whipped in, and they should sizzle when poured into the pan. Stir quickly, kind of folding the cooked into the middle to allow the liquid to hit the hot surface more often. Not only is this quick, it has a great mouth feel and is delicious!!! (And no nasty runny eggs like shown in this video).

@KingSKuLLY7 2 года назад

Man, this is top quality content that people pay money for to learn, yet you share it with us for free. Thanks a lot man..✋🏼😸 Also the ones I've been making so far before watching your video is the French Style.. I learn it from Gordon Ramsay.. Everytime I make it, my siblings always asks for more 😂

@Mox3712 2 года назад

I watched your video a few nights ago and today decided to give your method a try and I must say I was amazed at how delicious the eggs were when cooked like this. I want my eggs done like this from now on! Great video!

@Dogflamingo 2 года назад

Made the soft scramble version in the morning today, with some toasted bread, and honestly can't stop thinking about it. So great, and creamy

@TheLittleHomestead 2 года назад

Great tutorial and thanks to you I just made the best scrambled eggs of my life. Covering the physics and chemistry really helped me understand how to make soft, moist, scrambled eggs. So a big THANK YOU!!!

@Cunnysmythe Год назад

About time I subbed I think, I've watched and learned from so many of these videos

@Y45HV1N 2 года назад

this is the best cooking channel on youtube

@wisesage3289 3 месяца назад

Fantastic. Thank you very much.

@1050cc 2 года назад

Fantastic as always Ethan... thank you. Lots of variations to try. I like heating a knob of butter in a hot pan and putting 5/6 cherry tomatoes, halved and face down to give some tomato juice and flavour into the pan. I don't leave them long just so the face onto the pan has started to cook and release juice then I take them out to serve alongside the finished scrambled egg. Take the pan off the heat and crack and agitate my eggs straight into the pan using the residual heat with a sprinkle of salt. Better to agitate eggs in a separate bowl but this saves on washing, just a frying pan ;-) A sliced fresh red chilli goes nicely too and the colour looks lovely too alongside the eggs ;-)

@sadlittlebikerack 2 года назад

Excellent and very insightful

@edmundflett474 2 года назад

Fantastic video, thanks so much!

@gianhaller5986 2 года назад

Amazing video as always

@fu2133 2 года назад

Lol why do I like these videos so much. I'm trying the French style next, thank you Ethan 👍🏻

@TheRealWilliamWhite 2 года назад

For really soft fluffy eggs, use a cocktail shaker with the strainer spring and shake it up right before cooking.

@Zuhausekochen 2 года назад

tolles Rezept! Vielen Dank!

@Krdn570 2 года назад

Hey Ethan, love all your vids but i found this one especially sick! I watch a lot of cooking vids but no one makes them as comprehensive as you do while citing all their sources, which I really appreciate!

@matthewsevers5862 2 года назад

Great video! I make the French style without the water, just work the curd constantly and maintain the pan temp by going off and on heat frequently. Best style imo but they take a while to make

@alexisericson241 2 года назад

This just explained why I thought I hated scrambled eggs. Thank you. This changes everything

@Orangie2008 2 года назад

My favorite scrambled eggs combine goat cheese toward the end of curdling and topped with chives. Great video!

@blackledhawk1801 2 года назад

thank you, professor Ethan

@Piery83_ 2 года назад

Plesse, more of this kind of videos!

@leonstevens1382 Год назад

I like the science going into this.

@Jsdmv1 2 года назад

Exellent! I learned a lot.

@dartfamily3409 2 года назад

I think in most cases, and especially food, perfect is very personalized to your tastes.

@porkstamina 2 года назад

For some reason I love eggs over-easy with a runny yolk, but something about really wet scrambled eggs puts me off.

@gokuss15 2 года назад

Same, I think it’s because eating uncooked egg white is gross and in a scrambled egg you can’t tell what’s white and what’s yolk.

@Charlie-yv3ib 2 года назад

Probably because it looks slimy for lack of a better word

@Charlie-yv3ib 2 года назад

@@gokuss15 this is what I never understand about sunny side up eggs- there’s uncooked white there and that’s nastyy

@clxwncrxwn 2 года назад

@@Charlie-yv3ib to solve that issue I put a lid* over them and wait for a minute to just see the surface lightly cook, then remove from heat and serve It’s funny I learnt that from MGS4 ha!

@IzraillGaming 2 года назад

@@Charlie-yv3ib A properly prepared sunny side up egg doesn't have uncooked white only uncooked yolk. What you had there was an unfinished fried egg.

@dansklrvids7303 2 года назад

Outstanding video

@adambroussard8192 2 года назад

This video is incredible

@BeckeyGirard 2 года назад

I just can't eat wet or in my opinion (snotty) eggs. They have to be fully cooked but Not dry. Any suggestions?

@davidi3127 2 года назад

I'd argue that you haven't had good french style eggs prepared for you. Undercooked eggs are not good. But "wet" scrambled eggs in the french style over toast are fully cooked. You people don't know what you're missing out on.

@deedeethedog05 2 года назад

@@davidi3127 nah, I don't like them either and I've had them tons of times. It's a texture thing and I can't get past it.

@BeckeyGirard 2 года назад

@@davidi3127 We people? I'm only 1 PERSON and texture is something that is either a turn on or a turn off. Warm wet eggs are definitely in the off position, not debatable. I would like Fully cooked but, not dried out scrambled eggs. Can YOU make a constructive suggestion on how to do that? Thanking you in advance for your reply.

@anayelisoria37 2 года назад

Come for the food, stay for the science. Love it.

@michaelboyars7534 2 года назад

It's a shame this video only has 200k views it needs 10 times that!!!

@wildca1x1 2 года назад

I'll be honest. Like most I still find the eggs my grandma used to make the best and always keep trying to emulate them, though without the most success. The preparation was interesting in that the cooktop changes it massively. Best with a cast iron electric cooktop. Butter white onion until it's translucent on low heat. Turn the heat off, add the unwhisked and start stirring, but only the whites. Once those set a bit incorporate stirring the yolks. Best served on sourdough with Central european sweet mustard and butter.

@opallise2605 Год назад

I personally make eggs similar to your first batch. I learned it watching a Jacque Pepin video years ago. If I remember right he said they were a more country french style. Thanks for the vid!