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What up Food Tubers! Ok, Mr. Oliver here. Today, we're gonna cook scrambled eggs three ways.
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We're gonna go à la English way, à la the French way and the American way.
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Beautiful scrambled eggs, so delicious. The chicken egg is the most delicious and
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cheap form of brilliant protein on the planet, fact. They have loads of micronutrients and
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they're so quick to cook. So, English scrambled eggs. We're gonna go onto a medium heat.
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I am gonna go two eggs per person. I'm gonna do it for two. So just whisk those eggs up.
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Now, one little request - I hate battery eggs, so minimum for me, standard eggs, is barn eggs.
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And of course free range and free range organic is the way to go. So, let's do it.
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I'm gonna go in with a nice knob of butter. Straight in, just with a little salt. In we go.
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And for me, the perfect thing to move the eggs around is a little spatula like this.
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So I'm just gonna move it around and very quickly you can see it setting around the base.
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You can see these little cooked curds and the raw egg. So I'm just gonna leave it.
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Every sort of five seconds I'll give it a little move around. You don't want it to catch too much.
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Some people put milk in, some people put cream in. If you cook it right, you don't need any of that.
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This is cooked now but you gotta remember that this pan is still warm
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and they're gonna continue to cook. so all I do is, when I get to the stage, I just put
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it to one corner of the pan and that way it's not gonna kind of overcook anymore. I get my toast.
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You can butter your toast but remember we've got a nice knob of butter already on our scrambled eggs.
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So on we go with our lovely, beautiful English style scrambled eggs.
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You can see it's medium curds, still with moisture around. Mmm completely beautiful, but also
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still soft in texture. So, English eggs done. Soft, gorgeous, delicate. Next, French style.
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Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Oeuf? Oeuf? Anyway, French style eggs.
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You lightly season four free-range eggs. We whip it up and see here we've got about
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an inch of boiling water. And we're gonna cook this over a bain-marie, a water bath okay?
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Now, here's the thing, eggs cook at a very low temperature and it takes a while.
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Ok, so now you can see there are kind of curds beginning to form, you can see 'em on the end of here just about.
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And now is a good time to put a few knobs of butter in there. So I'm gonna
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go from a whisk now and I'm gonna use a little spatula and you're gonna start to see a more
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gentle, delicate curd coming out. So look, there we go. We're in a good place.
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On we go and very, very different to the English. When you eat it, it's very, very fine.
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It's very luxurious. So there you go guys, French style eggs. They are delicious. And finally
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Food Tubers we're gonna finish with the American style eggs. Ok, so we're gonna start off the same.
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Put a little salt into our four eggs. We're gonna use a frying pan. Go in with a
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knob of butter. Let's get that bubbling away. We're gonna go in with the eggs.
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You'll see it starts to set and as it starts to set I'm bringing in these beautiful sheets.
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And you get this kind of roulade, folded gorgeous diner eggs. See these beautiful sheets happening guys.
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The same rules apply to the French and the English; you want it to be gentle cooking
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so it's a joy. So we're looking good guys. Last but not least, there's something quite
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delicate but substantial about this and you can see the shiny parts where it's just cooking,
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there's cooked parts that are delicate and sheety. Look at that. Scrambled, American style eggs.
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So tasty! Now all of these styles; French, English and American, they've all
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had the same eggs, same pinch of salt, same amount of butter but the method that we've
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used to cook them has completely, not only, changed the texture and the look but the taste.
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So we've done the English, the French and the American, that's just the tip of the iceberg.
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There's hundreds of countries from all around the world so how do you cook your eggs?
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Let us know, we love it. That's what Food Tube is all about. Take care guys, bye!