My take-aways - you confirmed why Julia Child will be forever revered in the kitchen, you confirmed my belief in the Ramsay method for scrambled eggs, you once again confirmed “everything’s better with bacon!”, and you do a pretty awesome impression of Julia. I think I’ll have Gordon Ramsay eggs made with bacon grease today. 👍🏻👍🏻👍🏻👍🏻 THANKS, CHRIS!
The way my mother-in-law made eggs was, eggs, butter, sour cream, dill weed, salt, light pepper, Julia Child method. I still make them this way today. 😋
Cooking eggs extra slow on low heat keeps them tender. The higher the heat, the more tough the eggs will be. Something to do with the chemistry of the egg itself. It you use a really low, low heat and take the time then pan scrambled eggs will be almost as tender as Bain-Marie
2KrazyKetos have a mayo video where they suggest half butter and half bacon grease (how I make it, now)... so that mayo and maybe a little water, with a whisk, while being careful with the heat (...Col Mustard, with a frying pan, in the kitchen...)
My go to for creamy scrambled for those who like teh creeeammy smooooooth scrambles (and are fine with dairy): 3 eggs, 2 tbsp of sour cream, 1/2 cup of shredded mozz cheese (whole), salt and pepper, top with basil if you want, whisk and stir in low medium heat.
Morning Chris !!! Yep I am 69 and I have always added a tbl of water to each egg to scramble and that is it except seasoning . I also add a water to raw hamburger when making hamburgers it makes them soft and delish
ATK did a segment a while back about when to salt scrambled eggs &, coincidentally, they put out a YT Short just yesterday called, "When Should You Salt Eggs?" Their verdict: BEFORE, for the reasons you found. They mentioned famous chefs recommending after, but explained that the opposite occurred & the science behind it. Check it out. I've loved Julia's & Gordon's recipes for years - like you, learned a lot from them. I wonder if Gordon's method would be even better with the salt in before (and bacon grease, lol). 🤔 And, a Big Thanks to you two for all your time & hard work in making such an informative experiment! I greatly appreciate it! 💜
I do a dozen at a time, just whisk well with a little water, then keep pushing the cooked eggs to the center of the pan until they are mostly done, cover pan take off heat and add cheese or just salt pepper. Always fluffy, creamy and delicious!
I scramble my eggs in a bowl, add 1/4 Tablespoons heavy cream per egg...place butter, 2 teaspoons per egg into fry pan places fry pan placed on low temp, use spatula to slightly move eggs around pan..never add salt to eggs before they are cooked or it will toughen them..cook until your desired preference of doneless..i like them just barley cooked..they are soft and tender..add seasonings after it is cooked..
So interesting!! I noticed that my method wasn't there. I crack the number of eggs I want into the pan with lots of melted butter. Then I stir the whites only around. Once they start getting done, I break the yolks and stir into the white mixture. I stir around for just a moment and eat a very light plate of scrambled eggs. Delish! 😋
Exactly what I’ve been doing for 40+ years, except during the past few years I’ve been using duck eggs instead of chicken. The whites basically need a little head start, and less so with duck eggs.
I appreciate Happy Eggs for their affordability and excellent quality, and I've noticed the yolks are a vibrant orange too. Previously, I purchased eggs from Vital Farms, but found them to be quite pricey. I believe Happy Eggs may offer superior quality even without the certified organic pasture-raised label.
@@meatdog is too. So glad we have chickens. It's our first year. I love them & their very delicious eggs!!! 😊 My husband & son want us to get more & start to sell them to friends (who keep asking if we have enough to sell 😉).
Ash I am with you, bacon grease is the way to go with eggs. 😊. I use a milk and egg mixture to coat meat before coating and frying I microwave the left over milk and egg mixture for my picky eating foster dog. She loves her scrambled eggs.
Aww, you weren’t at my Publix LOL! Woulda been a trip to see you filming! Also, we (Publix) have chuck rolls on sale until Tuesday night for $4.99/lb - I ordered one and am super excited!! What a fun and useful comparison - thanks for taking the time to do and share this :) Your #9 has always been my go-to, but I’ll definitely be trying some of the other ones, especially the late yolk version …. My apartment came with microwave. I promptly unplugged it and put my toaster oven there, so won’t be trying that one!
I make burnt butter flavoured scrambled eggs under a medium high flame. I slowly dribble the egg into the pan and watch it sizzle. Then all I do is swirl the mixture quickly w/ a spatula (it pulls the egg) and scoop it out onto a hot plate.
I’ve been eating Asian Egg Pudding lately, (Steak and Butter Gal recipe I think) adding a splash of sesame oil and soy sauce once it’s in my bowl. This was a fun video Chris!
I like the larger "curds" better because they retain the heat rather than having small ones that cool off quicker. I've always heard low and slow on the heat, so I'll have to give maier baine a try... thank you Chris!!
My “cheat meal” is eggs scrambled in butter with cream cheese chunks added in the middle of cooking and then I shred up Colby Jack (or cheddar jack) and melt that in….
Fantastic video! I was about to cook some eggs, so I waited to watch this and opted to try the Gordon method, using a mix of bacon and butter. I also stirred in Greek yogurt at the end, followed by salt and pepper. I must say, they were delicious. I left them creamier than I usually would when using cream, and although I typically smother them in cheese, I found these enjoyable even without it.
I really enjoyed this one, Chris. I eat scrambled eggs every day. Not long ago, by accident, I made them with browned butter. After that, it's been my go to. And I concur, Julia Childs is still one of my all-time favorites. And Gordon Ramsay's version !! I'll be trying tomorrow. Thanks
My grandma always made her scrambled eggs with a little water and she also cooked them more like an omelet, not totally but they were one piece at the end. Loved them! This was fun!!! Thank you!
My go to scrambled egg recipe... Whisk together 6 eggs, salt, pepper, 1 table spoon MCT oil, 1 table spoon milk. Heat pan with 3 table spoons of butter (margarine need not apply). Introduce eggs when butter just begins to brown.
Sometimes if I've just finished frying a lot of bacon, I'll scramble some eggs (just whisked with salt and pepper first) in the leftover grease. Thing is, it's often enough grease that the eggs are practically submerged and get sort of deep-fried. Stir steadily until the egg is looks like it's mostly firmed up, then out they go. I don't recommend it for anyone who isn't on carnivore and needing the extra fat anyway, but it's a unique and delicious way to make them. Aside from that, I generally just do them in a similar amount of butter as here, but adding twice as much more butter (in smaller pieces) halfway through cooking, and pull them out when there is still just a bit of runniness to the eggs.
Yes, folding the eggs toward the center, but cooked lightly so the curds are floating in a creamy cover. Variation, swirl them at the center, pulling the edges in so you end up with a creamy, eggy pyramid of egg in the center.
Good vid, thks. Funny thing is you did them 12 different ways and still did not cook them the way I do :). I am BBBE lifestyle by the way. I use bacon grease, bring it up to temp. Then crack the eggs into the pan without breaking yolks. Let whites get most the way cooked then break yolks and stir. Try to leave them creamy. I don't do well with under cooked whites but yolks I have not problems. Also the less the yolk is cooked the more nutrients that stay good.
I always tell people, the best thing about eggs is that you can prepare them so many ways, and it’s like a different meal depending on how it’s prepared.
J. Kenji Alt Lopez has a technique where you make slurry of milk and potato starch to scramble the eggs with and also add cold cubed butter to the egg mixture before cooking. Also, I don’t remember where I saw this, but another technique is add salt to the eggs and whisk, then let the eggs sit for 15 minutes. Then add water or cream and scramble eggs over low heat in greased pan. The salt denatures the protein strands so the eggs aren’t tough.
Great video Chris. One way my grandma used to scramble eggs was of course with bacon fat but she'd put water plus salt, black pepper, and a pinch of baking powder and let the eggs rest after whisking then she'd cook them in the cadt iron skillet. They came out perfectly seasoned and fluffy.
I do mine low and slow, constantly stirring. Then add a 1/2 tablespoon salted butter at end. Very much like your final 1 & 2 ....I suppose for ash the final garnish could be bit bacon grease. I'll try that next time I have some handy. Thank you for the tutorial. I once showed a hotel staff member how to cook eggs like Gordon, and I ended up cooking eggs for 5 other people in the breakfast room. I took it as a compliment.
That was a pretty amazing list of options! I tried some of those options and was pretty put off by some of them. I'll have to try Julia's and Ramsy's methods. I think some of my problems is that I'm a bit impatient and use too high of a heat setting.
This was a fun one! but… were all the finished egg sample room temp? In other words, cold? Wonder if tasting them warm, right out of the pan would make any difference? BTW… I am typing this as I sit and eat 3 scrambled eggs, cooked in half butter and half bacon fat with 1 T heavy cream and salt beaten in before cooking via the Gordon Ramsey, on/off, method 😁. Delicious!
If these little experiment videos are to continue, won't be long before you REALLY start reminding me of Ethan Chlebowski, which coming from me will always be a compliment. I think Julia Child's method will end up being my favorite since it seems to be the best balance (IMO) between flavor/texture and ease of preparation, which has always been important to me since, much as I like double-boiler eggs, I'm never in a million years going to all that effort just to make eggs for myself on a whim (Ramsay's method is a little better, but I'd probably just get frustrated having to repeatedly take the pan on and off the heat... XD). Julia Child's gives me something close enough to that kinda texture while also being far simpler since you're still just scrambling eggs in a fairly normal way. I remember J Kenji Lopez Alt having a scrambled egg method that actually involved cutting the butter into small cubes and mixing them into the eggs before cooking, and I remember those being really good too. If ever you decide to try the method yourself, would be interested in knowing your thoughts!
Thanks for this comparison. After watching the vid, I will try the Gordon Ramsay basic method, with a three egg scramble. Keeping one yolk aside to add later. With a little water in the mix, and seasoned with salt before cooking. Cooked with bacon grease and butter 50/50. I will add the separate yolk at the end to stop the cooking and keep the scramble very moist. I'll try this tomorrow... FWIW, my mother would add milk (not water or cream) to the mix, salt early, white pepper after, and always use a wisk to stir.
There was awhile years ago when I first went Keto where I was making scrambled eggs via the method shown in the 18th century recreating channel Townsends, this involved lots of butter... probably more per egg than you used then starting to cook the scrambled eggs and then adding lots of cream, again probably more cream per egg than you used. Now he is a bit partial to nutmeg but even without the nutmeg these were some pretty good scrambled eggs. On the bain-marie part. One carnivore mentioned that eating while travelling you had to find ways to cook in a motel room that doesn't even have a kitchenette, the most you will have is a microwave and an electric kettle. What she settled on was boiling eggs in the kettle as the go too but how good could you perhaps make scrambled eggs using two metal bowls and water boiled from a kettle and pack a jar of bacon grease?
You inspired me to elevate Gordon's scrambled egg recipe. I began with some leftover tri-tip, cubed and heated in a pan with bacon fat. Then, I sprinkled in extra sharp cheddar cheese until it began to bubble. Next, I mixed in three eggs with a few dashes of Tapatio hot sauce, stirring as you suggested, until it thickened. Finally, I added more extra sharp cheddar instead of sour cream to halt the cooking process. The result was amazing-you have to try it!
I love these videos of "kitchen basics", like to one of the chicken, is great to have new recipes, but is very useful to know the basics of simple recipes
My #1 favorite way to cook my scrambled eggs (we cook probably half dozen to a dozen at a time) is in the oven (with a little mayo added). #2 is in the air fryer! Soooooo good, quick and easy!
I separate the whites and hand whip them to soft peaks, then fold in the yolks, spices, cheese, and peppers. When they cook on medium low, with occasional moving with the spatula, cook until almost done, then remove. Same if you don't beat them. They shouldn't have any brown pieces. Cook on medium low and remove from heat and plate while still glossy but set. They cook another minute or so by retained heat. This way, whatever you do, they are moist and fluffy, not rubbery. And use plenty of butter. If you're doing it right, you won't hit the burn or brown butter point of 250°F.
My dad makes the best scrambled eggs in the world! His secret is to stop cooking them and actually remove the pan from heat when they are barely cooked and let the residual heat finish cooking them. He also adds some water to them before cooking and cook them in bacon grease (obviously!). I have not figured this process out myself but hope to at some point!
I am not sure if this method has been mentioned or not but I add a splash of water and I cut up a pat of butter into small pieces and work it through my eggs. Then I cook low and slow as my Aunt Ruth taught me. As I stir I lift the pan off the burner, kind of like Ramsey. They are so creamy, buttery, and fluffy.
Yes, a need to know! After doing Keto a lot, I have cream cheese & grated mozzarella in my fridge...so I use a little of both depending on how many people im cooking for. AND, COOK THEM SCRAMBLED IN THE MICROWAVE stirring frequently & used a lower setting like 50%. I was raised with my Mother, now 92 making her famous Cottage Eggs, yes full fat cottage cheese 1 T per egg & bacon fat 1 T to the whole pan. ❤️ Now a days I even 1/8 t tumeric to scrambled eggs with a little grated cheddar for vibrant yellow eggs with a healthy kick. I've heard a little soy sauce then sweet chili oil or chili crisp too...i love that taste but inflammatory for me. My kids would enjoy as Pho fanatics!
When we were children my brothers and I would beg our mom for her scrambled cheese eggs. She put eggs, milk, butter and cheese in a double boiler and stirred them a lot. Generous portions of butter and cheese. Not your normal eggs. A very different texture but we loved them. When I make them for people they are amazed.(With nonstick pans I don't need to use a double boiler)
How much would it change it if the eggs were eaten immediately after cooking. I don't like any eggs if not eaten right off the stove fresh. You're an amazing chef... thanks for all your amazing recipes 😋
Thank you! I’m the same. All the eggs were at room temp by the time we tasted so they congealed slightly and weren’t as silky. They would just be nicer if eaten immediately. 😊👍🏼
Loved this egg kitchen experiment. I have always used raw butter and bacon grease to scramble my eggs. If you haven’t used raw butter, you have to try it, because it tastes so much better than pasteurized.
I don't separate my white and yolk. I put it all in the pan between low and medium heat. So I slow stir the whites to cook. Before the whites are fully cooked I start popping the yolks then cook before too dry. They are yummy and very creamy
Great fun! Thank you. My mum was extremely fussy about her scrambled eggs. Bain Marie was her go to but she would also cook them using a fork and do the Gordon Ramsey type of method keeping the mixture moving. She used to use a little milk and butter. These days I use a little cream diluted with water. Love black pepper cracked over the top once cooked.
I've been making my scrambled eggs with a bit of my "secret scrambled egg ingredient" (it's actually a failed bacon grease & butter mayo experiment). Pan at medium heat. Beat the eggs in a bowl. 1-2 tbsp of "The Secret Ingredient" and heat till melted. Eggs in. Scramble consistently until slightly runny. Serve it in the same bowl as the beaten egg(s). It's quite good.
Great taste test! My dad used to make his scrambled eggs and bacon by adding a little milk to the eggs, then cook the eggs and precooked bacon in a very buttery water. Serve in a bowl with the butter juice. There are delicious. You can leave out the bacon. ❤
The balance I like is 1 tablespoon water per large egg, 1/8 teaspoon salt. Mix well, cook in nonstick pan. I used to cook it in the microwave when I made breakfast every morning. The result is the same. I like large curds, the sauce-like ones taste raw to me.
I've been removing 75% of the whites and a splash of hwc for 8 or 9 eggs, local farm eggs. I keep hearing that whites are inflammatory, and I just like the taste. I use tallow (Wife's not a fan, so butter on the weekends) Get it medium hot and just go for it.. if I'm careful and alternate heat and no heat, they get fluffier. I'm not picky, but the tallow and a little browning underneath adds a great flavor. (I sometimes let it sit a bit like an omelet and then scramble it up and add some shredded cheese)
The secret is heavy cream. Don't use milk or water. Salt, pepper, and heavy cream ! And use free-range eggs. Of course you can leave the pepper out. It's also extremely important to whip a lot of air into the eggs and heavy cream before putting them into the pan with butter. You should see a lot of air bubbles in the eggs before putting them in the pan. Once in the pan, let them sit for a few seconds to start setting, then use a soft spatula to start moving the eggs around. Don't let them get brown or dry. Just keep turning them over to make sure they don't look like there is a layer of liquid on them.
Wow! This video was very eye opening & have learned a lot from your in depth ultimate scrambled egg experience! Thank you! This is my egg protein week so The bain marie & Gordon Ramsey methods will be implemented for sure! Geri
Ugh! Weren’t they cold? Can’t imagine trying this myself. 😂 Glad you don’t mind cold scrambled eggs. Lots of fun though. Re: cream in the eggs. My experience says that’s good when making quiche, but not scrambled eggs.
Cool taste test! I used to add water and then switched to cream along the way, thinking it would be creamier. HA! But now I am going back to water for my easy standard scrambled eggs, which I add s&p to before cooking in bacon grease and a lil ghee or butter. 😋 And now I may try adding the water etc as above and then cooling in the oven to elevate it a lil more when cooking bigger batches. Thank for that new idea! I have also used my fav EVOO Ascolano from Wild Groves in CA. The flavor is so delish that I now understand why some people sip their EVOO. 😳👍🏻 And of course Julia Child is a win for me. Love her cooking methods and ideas. I *might* try Gordon Ramsey’s method but that would be for when I have time along with the Bain-marie method . Both would be fun to try but I might not be skilled enough to get them right. Thanks Chris and Ash for this fun video! ~kim
One of my favorite videos you’ve done, because I love all of the comparisons, with so many details on what you both honestly thought. Loved when Ash said, “They kinda taste like nothing.” Hahaha. I won’t be making those….😜
I ate so many eggs as a baby that my grandfather coined me as eggy and that name stuck till I'm 58 so far lol thanks for testing out all the techniques for eggs. I really appreciate it.❤
23:15 My favorite is to take 2 egg whites, 1 egg yoke, milk, Lawry's seasoning, and pepper. I don't love a heavy taste of a yolk or too runny. Cooked with all the butter you want!!
This was such a fun, creative video! You inspired me to try new methods and taught me a lot. Thanks for teaching me! Hope you and Ash have a great day.
My and hubby's recent favorite eggs are akin to "country scrambled", but with extras. I call it a messy omelette. I cook chopped onions in butter til transluscent, then crack 3 eggs on top, and distribute yolks around somewhat evenly. Add salt and pepper. Continue cooking til nearly done, and sprinkle grated cheese on top, with perhaps some chopped cooked bacon or other cooked, chopped meat. With spatula, pull eggs into a rough circle and fold one side over the other, cook a bit and roll to other side to finish cookng. Top with chopped fresh hot peppers or fresh herbs if desired. The onions become caramelized in the process. Yummy!
I learned to make an omelet in the microwave in the early 80’s. 1.5 minutes per egg on 70% power with glass bowl sprayed with Pam. It would blow up like a balloon then deflate and stick to the bowl so you had to run a fork around the sides to scoop out the dry rubber disc but it was made tolerable to me as a teenager late for the school bus with mayo on white sandwich bread.
Amazing video! Thank you for doing such a great job with the comparisons and the taste test and really your detailed descriptions of everything. Very helpful.
The "late egg" where you keep the yolks back... I can't believe I never thought of that before. Holy cow I have to try that! Like the benefit of fried sunny side up but with the convenience of being able to act like a neandrathal while cooking.
So interesting! I also was disappointed by cream! I love having a few different ways of making really good scrambled eggs to introduce some variety as well! Will definitely try the Ramsay orJulia method, as well as the water method when I'm in a hurry!
The water egg is Martha Stuart's way too 🤭 I don't use a microwave anymore, but I used to microwave on high with milk and get fluffy, puffy eggs when pulled out before the egg begins to flatten.
I use a tiny bit of liquid sweet cream coffee creamer (sugar free), instead of creme fraiche. It's already in my house for my coffee. Yes, I know, it's not carnivore, but it has been my one vice.
The only thing you need to know is to whisk the eggs with salt and then cook in a pan with a *whisk* constantly stirring. Finishing with melting a pat of butter over it is the final touch. You didn't have to do the boiling water, it was the whisk that made the difference. I just happened to discover this method out of being too lazy to get out a spatula and stirring with the same whisk I scrambled the eggs with and I'm never going back
Free Range are good most of the time, pasture raised are better. A lot of your best scrambled egg starts with the flavor in your yolk. Chickens allowed to eat bugs and worms make the best eggs. I also make mine with butter and a little cream cheese. Very creamy.
@@ChrisCookingNashville Of course! I understand but I would have loved to pair the raw reaction with the actual method. That was a lot of work but such a great payoff for those of us watching. Definitely tweaking how I make eggs now!
I was waiting for that moment, when at the end of the video, you tacked on a couple more minutes showing Ash eating the bain-marie cook method, but with bacon grease. Oh well, next time.
Chef Jean-Pierre has the best scrambled eggs method. TLDR; wisk with salt, water & butter, let stand for 15 minutes to give time for the salt to fully dissolve; this helps with the texture.
