Marco Pierre is a that point where he mastered cooking and is now trying to fuse himself with the egg to a higher lifeform. A truly mindblowing experience!
Not at all. You ever been to an American Diner where they are serving up scrambled eggs at a SHTF rate? They use a flat top. You can't do pan on/ pan off for six orders of eggs at once.
@@leo.girardi Thank you! Southern US diners push out hella amounts of Scrambled Egg. No time for this pan on pan off shit. Beat those eggs in a cup and pour it the flat top. Once it's good and fluffy they're ready.
I tried cooking MPW's method of eggs and it genuinely was the best scrambled eggs I've ever tasted EVER! Just a bit of butter in the pan, slowly cooked, a drop of lemon juice, salt and parsley at the end... It tasted just as good as some delicate fish, just a creamier texture. Hands down way better than the fast method but takes patience!
You can see what Gordon meant when he described Marco's cooking skills that he could put food on a plate like Picasso. Marco's scrambled eggs looks freaking elegant to the eye.
The captions are crazy for this. Real caption from the first 20 seconds- "Some people like ciggarettes. Whisper with a f***. And turn it into baby food."
@@howthewestwaswon2831 If you cook (or lack thereof) scrambled eggs like that, nobody is getting near that shit let alone eat. European undercooked scrambled eggs are disgusting.
My technique is a little different. I start off usually trying to make a different egg dish like an omelette. I mess it up and then they’re scrambled. And there ya go, all the steps you need to make the most beautiful scrambled eggs.
@@SowiniBushido it's both just fucking soup. Scrambled eggs shouldn't be able to flow off the bread. Should have the consistency of jello or grated cheese.
@Powertampa I get what you mean. Not really "soup," but Marco did cook it like a creamy dressing. While Gordon cooked it like how we would normally think scramble egg to be. Me though? I just use chopsticks, man, and scramble the f out of it 😂
Marco...the true teacher and master...not rushed, controlled and calm. His ingredients highlights the bread, egg, salmon, parsley (and butter)...not cream, etc...beautifully presented as well
@@danielhughes2014 because it was literally so important that the toast be absolutely completely flawless and perfect that he went to the expense of employing an entire person to do nothing but sit there and stare at toasting bread all night. That’s giving straddling the line between insanity and genius a completely new dimension. He probably also made his pastry chef count every single blueberry in every single muffin to ensure they all had the exact same number in each muffin
@@storyofv1710 That's literally what he did. He practically lived at Harveys, and IIRC it was something like 16 hour days for 6 days, and a day off for everyone to get lit, then early breakfast and back at it. Kitchen industry is stressy af, but Jesus that dude was a force of nature and I imagine he was horrfying everyone to his levels of perfection.
I dont think ive ever loved another man that I've never met more than Marco, and for more than just his cooking. His philosophy, his demeanor, everything about him in my eyes is admirable.
@@ppstorm_ you know what's really cringe? having a name like "pee pee storm" and being a depressed and moody brat instead of scrolling along when they see something they dislike
And he'd do it by talking to it, and explaining why it would be best for it to unscramble. The egg, which only just now became aware, ponders the words of this Mozart of cooking. They speak for what feels like centuries about life. About the spirit of mankind. About justice. About love. And then, after what was actually only a few seconds, the egg unscrambles and even reassembles the yolk and egg shell.
Sidenote, scientists have "uncooked" the white of a fried egg by shaking it just right to the coagulated mess of denatured proteins unravel. And what's more, they did it with sound waves at just the right frequency that resonate with the fundamental frequency of the protein. This is a good thing, because bent up proteins clumping together causes dementia, so knowing how to unscramble these clumps could lead to in-invasive treatments for dementia and Alzheimers within the short to near future.
@@freakfreak786 It is a french style of scrambled eggs. Its not what most people would expect if they ordered scrambled eggs. However it is actually really nice.
MPW He proved to have deciphered perfection Perfection is hidden in simplicity in the mastery of control, as well as elegance, an art of life that every human being should aspire to have.
@@gokuvegeta7770 if you watch this and CANT see Marco as the master of his craft while giving the most subtle, but deeply profound bits of insight, I can't help you bro. I cant make it any more obvious without dumbing it down to such pitiful standards that it really would be a waste of both of our time
Either way of making scrambled eggs is all up to preference. You can add cream to your scrambled eggs to make them turn out less yellow in color, and give the eggs more creamy flavour, or just don't use cream with eggs. Make it however you want really.
Gordon is like a technically perfect machine that knows how to do it right every time. Marco is like the guy who programmed the machine and understands _why_ he’s doing it that way.
dude if he programmed it then he sucks at coding, there is no comparison between the two dishes , l mean you can eat trash if you want but thats kinda your opinion you know?
my favourite part is when marco says " if youhave to take your pan off the stove, then you're lacking an understanding in temperature" and then gordon just whips the pan on and off all the damn time
Hes cooking like he is in a restaurant where there simply isnt that much time to fickle around with it. Marco cooks because he simply loves to cook. Ramsay is cooking like its his job.
@@WillisAmaklook I love Gordon as much as the next guy and of course he is one of the most talented chefs in the world. But Marco Pierre White trained Gordon and made him who he is today to Gordon's own admission. That comparison was 100% correct. I'm sure when Gordon is at home, he cooks them differently but he is cooking exactly like a line cook/chef at a restaurant or hotel does in this video, whereas Marco is literally in his home kitchen making eggs.
@@dylandalrymple It is a preference. They have both reached greater heights than the other in different ways. It isn't a competition. I like my eggs like Gordon and don't feel like moving the pan on and off is any effort. My wife agrees. My mom likes her scrambled eggs brown. (we can both agree she is insane)
I’ve done both of these recipes and they’re both great. It’s really up to you if you prefer a more creamy scrambled egg or if you prefer to have individual texture. Even with the crème fresh it’s still lumpy but nice if you enjoy the taste of egg more than toast.
Tbf, I mastered Gordons way of making scrambled egg and now I refuse to do it any other way. Its simple, creamy, soft texture and tastes of egg. We all had poorly made overbuttered and rubbery scrambled egg before, im here to tell you both Gordons and Marcos ways are better but Gordons is simpler and easier to accomplish yourself 😂
Thats the gamble of being to confident then using to low heat. Relizing your time does not matter speach isnt holding and serve uncooked eggs like a pile if snot with unconditional pride... and parsly or was it. Who cares pay up.
When people go on about Gordon being a world class chef, I refer them to his scrambled egg video, where he burns the toast and serves up transport cafe scrambled eggs.
@@wishie8474 you watch to much tv , he is nowhere near a world class chef , he is a tv producing ex succesfull cook ....who got a michelin star on 1 of the 21 places he had , and today noone of his places have a michellin star ....and he is not working in any of them ....so i guess you can mybe call him the best cooking tv producer .....
@@pizzabagerenmujaffa8123 he used to have 16 but the main reason he lost 9 was because, as you said, he wasn't there in the restaurants everyday, therefore the dishes were inconsistent. ¯\_(ツ)_/¯ why you blaming him LOL
Marco's method looks better. The slower pace makes certain nothing is over cooked and makes for a large window in which to decide how firm you like them. Marco's method could result in eggs like Gordon's but Gordon's method could not produce eggs like Marco's.
Marco is showing how to execute it Gordon’s showing how to kill it. I know worked for them both marco Pierre white is the godfather. And he knows en oeuf is enuff as the Frenchman said to the Yorkshire man. Gordon is a great chef. Marco forgot more than Gordon has known. Fact people
@@johnnieforbes1618 Bull fucking shit. Did you see the state of Marco's scrambled eggs? Those are not eggs... That's literal pure liquified vomit! No scrambled eggs should be that liquified! That's just literal hogwash and even if you charge it at $1, I would not have paid for that. Eggs should still have its structure and scrambled eggs as it's name is called, it should be scrambled and still retain its structure, not turn it into soup. You sure you worked for Marco?
imagine being a qualified chef, spending years to learn how too cook. You get a job to work in a high class restaurant, and your only job is to toast bread.
I always found Gordon's on-off the heat method more useful since I have an electric stove. I can't change the heat as easily because it takes longer for the pan/stovetop to cool and heat back up again, so it's easier to take it off the heat and put it back on.
Marco loses for shit talking at the beginning, talking about people serving babyfood, and then that comes out. What the actual fuck does he think babies eat if not that premium looking Gerbers he threw on that toast
@@aidenharper6013 Do you serve hot food on hot plates? Restaurants do - if they care enough. This means that the eggs are still cooking on the heat from that plate, and will have firmed up significantly by the time the get to the customer. Go look at the full BBC Maestro video that's here on CZcams. He explains that very point.
What a great video. All comments are so funny. Why do I feel like eating Gordon’s dish but if paying a lot of money at a restaurant would prefer Marco’s version.
Pierre shows the three elements of the dish and how it compliments to each other when you actually eat it... The bread is toasted Providing the crunch, The egg for creamyness, Salmon for juicy and tenderness,... Thats how you prefer a dish, The moment you eat it, you'll distinguise the uniquness of each flavor.. Great Chef has a way of introducing each ingredient to their dish, they dont mix it together the same way like baby food.
That's a very British way of thinking imo. Where they don't ever like to combine flavors, a lot of other cultures with very fine food do the opposite, flavors are meant to meld and combine to something more without losing their personality entirely. See Hispanic or Latin cooking, funny enough both have roots in heavy poverty being an innovator. Cheap cuts of meat cooked the right way to bring the right texture and superior flavor, powerful vegetables and herbs used in the right proportions to elevate the dish, delicate cheeses used as a backbone and various manners of bread, tortillas, arepas, gorditas! Dare we even speak of Italian food? Really the mother of all foods that inspired the French who inspired the world to cook higher end. Italian food is a combination of flavors well balanced but something more than their individual parts. There's nothing wrong with the high end British way at all, but it's not the only path to high quality food. And before someone calls me broke, I pay 100+ dollars per person regularly out to eat during any given year. I live near a city center and I have all kinds of high end food and restaurants at my finger tips! Hell this Valentines I'm going somewhere and a dish on the menu is 106 dollars.
You really have to give it to Marco. He lives in a huge country home with a massive yard for hunting and raising animals. So many chefs work themselves to death and it's quite sad, but Marco had that strength to say 'enough' and enjoy his retirement like a chad
@@dominicsanchez2972 I doubt Knorr was this huge boom of cash. sure it paid well, but marco prob makes most of his money on TV show appearances, cookbooks, and other sponsorships. I mean, he obviously made a good chunk of change before Knorr, but that definitely helped! lol
@@dominicsanchez2972 He owns loads of restaurants that bring him tons of passive income, and he does all this television appearances. The Knorr partnership is probably a drop in the bucket as far as his money he has coming in
@@american_psycho1147 yes of course, I’m very familiar with all that. It’s just a joke! He was hustling Knorr like is life depended on it, but it really didn’t. It’s just a little sarcasm
I love how different their cooking philosopy is especially when they both already reach their own perfection in every cooking but both have very different method one feels like a lifestyle the other feels like a challenge of passion
"You can see how creamy the egg have becoming without cream, and that is because we are not rushing them" *Cut to Gordon "Half the table spoon of cream fresh" *Cut to Marco "Only a fool would rush scrambled eggs"
Marco is the Master Oogway in kitchen, who has transcended everything, accepting it as it is and achieved inner peace while Gordon is the Shifu who chases perfection, greatness and professionalism in his food, perfecting his techniques like a machine trying to reach apex. Not doing so might make him restless, I think 😬
My auntie who cooked for over 70 years once said this: 'Food is never bad, so stop asking what to do to make it good. Start asking what it is you're doing, that makes it bad.'
A lot of Marco v Gordon going on in the threads. I taught myself cooking over lockdown and I must have tried to make nearly every dish. I'm a huge fan of both and I think I can sum it up in a nutshell. Marco taught me how to cook. Gordon inspired me with recipes and variety. Like this video. Methodwise Marco is absolutely right. Don't rush eggs. The flavour profile is incredible. Now for Gordon, chives in eggs is absolute elite. Also other good examples are Marcos Bolognese and Lamb chops. Both far better than Gordon's (process wise). Methodology I'd always stick with Marco. Spices, tweaks and ideas always Gordon. He's travelled the world and learnt many cuisines. Honorable mention; Jamie Oliver. Whilst not a "proper chef" I do take inspiration on how to make dishes healthier and the ideas he has for kids is fantastic. People shouldn't limit themselves to one chef etc. Learn as much as you can from wherever you can and see what works for you. Broadens your horizons and expands your palate. Happy cooking.
Edit: I haven't got a couple of weeks spare to try one of Heston Blumenthals recipes haha 😂😂😂 If you know you know.... If you don't then here it is. Nearly every single method/recipe processes can easily take a day or so because of many many steps involved. Not ideal for a home cook with a young hungry family 😂
For his part, Gordon takes the more pragmatic approach, crafting his breakfast with the sort of slapdash focus and energy of a slightly-mad scientist or an artificer. He takes culinary art and breaks it down into a clear, logical formula that anyone can understand at a fundamental level. Marco, on the other hand, is a poet, a painter, a philosopher. His methods are more esoteric - inscrutable even. Indeed, there may not even be a method at all; perhaps intuition alone is what guides him. Is he even cooking, really? Or is it that the meal is simply birthing itself into existence using his hands, the only hands capable of delivering it? Such are the questions we are left to ponder at the sight of such artistry, for Chef Marco doesn't just serve up food - he serves up food for thought as well. Anyway, I'm hungry and high af. Imma go eat.
What’s the philosophy here? Taking 10 minutes to cook something that tastes and feels exactly the same in your mouth if cooked in two minutes is mental masturbation.
The trick with a Knorr cube is to ease it ever so gently (not all at once) into warm slowly poured water while you purse your lips to release the full flavour.
Two very different styles that I appreciate and they both really reflect where each of the chef's are at in life. Ramsay's version seems to be more of the fast-paced-restaurant style, maybe for someone trying to get a delicious breakfast in before work or make a quick breakfast on the weekend. MPW's approach seems more like the a retiree who is in no rush because he doesn't need to be. Take time to make and enjoy your food. Like a wise grand-dad making an extra special breakfast for a child.
Marco is waaay above Ramsay and if you had bothered to even check out one of the many many youtube vids out there of Marco in his restaurant, you can see that this is in general how calm he is. a bit more fire and intensity for when in his restaurant but still calm and composed as opposite to Ramsay ...
@@lillerosin2915 Yes, I have "bothered to even". I've seen quite a few videos of Marco as I'm a fan of both chefs. I wasn't speaking to their talent level. I was referring to the pacing of the two videos. I'm not sure what your comment is getting at.
Gordon.- "Cook the egg".
Marco.- "Be the egg."
Fuck it. Have my upvote
The movie Menu: "There is no egg."
BMA
No Don't be the Egg!!!
Love it!!! X
Think like the egg
My GF: you’ve been in the kitchen for an hour, where the hell’s breakfast?
Me: only a fool would rush scrambled eggs
😂
lol🤣
😂😂😂
Hahaha
هههههههههههههههههههههههههههههههههههههههههههههههههههههه😂😂💔
Marco Pierre is a that point where he mastered cooking and is now trying to fuse himself with the egg to a higher lifeform. A truly mindblowing experience!
LMAAAOOOO😂😂😂 nah he already fused with Stockpot a while ago to be a mythical creature.
HAHAHAHA
Marco delivered a perfect plate of runny salmonella. Gordon delivered something edible.
😂😂
He took an hour to deliver the same product that was in his pot within the first 30 seconds… 🤦♂️
I love that when Marco was asked if he made Ramsay cry his response was basically, "That was his decision to cry. He made that decision" lmao.
Chad
LOL
dudes ROCK
czcams.com/users/shortsncvtWa_D0UU?si=So8qo-4IdKOOXc-X
If it had of been you Marco would have made you piss your pants.
Gordon is teaching us on how to prepare a scrambled egg for restaurant, while Marco is teaching us on how to cook scrambled egg for the afterlife.
This is gold 😂
Not at all. You ever been to an American Diner where they are serving up scrambled eggs at a SHTF rate? They use a flat top. You can't do pan on/ pan off for six orders of eggs at once.
🤣🤣☠️☠️
@@leo.girardi Thank you! Southern US diners push out hella amounts of Scrambled Egg. No time for this pan on pan off shit. Beat those eggs in a cup and pour it the flat top. Once it's good and fluffy they're ready.
Epic. And it’s fascinating that Ramsay trained under White in his formative years. It’s like their approach to cooking is totally different.
Gordon is busy cooking, Marco is graduating with a degree in philosophy
🤣 💀
Lmao no lie though Gordon was Marco's pragmatic pupil.
@@cuban-being3087 the abuse he gave Ramsay 😮😮😮
bro love your thinking
busy burning toast yea IoI
I tried cooking MPW's method of eggs and it genuinely was the best scrambled eggs I've ever tasted EVER! Just a bit of butter in the pan, slowly cooked, a drop of lemon juice, salt and parsley at the end... It tasted just as good as some delicate fish, just a creamier texture. Hands down way better than the fast method but takes patience!
And last but not least, keep remind that only a fool would rush scrambled egg
Yeah, if you're adding fat and salt to something, it tends to taste better. I don't think that has anything to do with how fast you cook them, though.
How many stockpots did you use?
How long did it take to cook?
@@BobGymlan You think those are eggs?
Love how Marco simply takes his time and enjoys what he loves.
And he enjoys making Gordon cry like a female dog.
@@The13thRoninWrong !
He didn't made gordon cry, Gordon made himself cry. It was his decision to cry.
Is it just me or Marco got the perfect voice to narrate a nature documentary?
🤣
He's like Anthony Hopkins or Richard Burton
he could shoot and cook every animal he sees and still be less of a cunt than twattenborough imo
David Attenborough for sure 👍
So true
Snoop Dog is better
Marco is half chef, half philosopher.
Dude figured out the meaning of life while staring at a frying pan.
🤣
That was until he first laid eyes on a stockpot. That’s when it all changed for Marco.
Marco piede is slower and he talks more and works less
𝐄𝐱𝐚𝐜𝐭𝐥𝐲 🤭🤭
Can’t get past his greasy unkempt hair
You can see what Gordon meant when he described Marco's cooking skills that he could put food on a plate like Picasso. Marco's scrambled eggs looks freaking elegant to the eye.
I don't want runny "scrambled "eggs.
Those were some of the nastiest looking scrambled eggs I've EVER seen. They literally looked like cream corn
ngl it kinda looks like fancy puke
they are incredibly delicious as well, i cook them like that at home every day and they never get old. it’s like mayonnaise but better
@@analuiza.mp4disgusting
The captions are crazy for this.
Real caption from the first 20 seconds- "Some people like ciggarettes. Whisper with a f***. And turn it into baby food."
Ahahah, true
**slop*slop*slop**
Gordon is like your typical drill sergeant, while Marco is like that war veteran who spend the rest of his life painting 😂🤣
So Gordon is the young Bob Ross while Marco is the old Bob Ross
@@brad_hensil when you say young you might be referring to the younger bob ross, when you say old you might be referring to the younger bob ross.
Very clever comment
If you knew how Marco was back in the day you wouldn't be saying that.
@@nyoom7495yes he would. Back in the day he was a tough fkr and now he's calm. 🤔 exactly what he said
It's like Gordon's just had ten cups of coffee while Marco's just had a giant doobie while meditating with a zen monk.
Marco's eggs would be the consistency after I'd had about 10 coffees. He was saying you don't want baby food, then produces baby food.
@@SwitchyTM I think Marco is awesome... But I was thinking the exact same thing when he poured the eggs.
I think you're confusing cocaine for coffee
Hi
It's like Gordon just had ten cups of coffee and one cup of cocaine, while Marco's just had a knorr cube.
Some people like to whisk their egg with a fork and turn it into baby food, i don't.
Proceeds to turn it into baby food
Nah fr those eggs were ass
I was looking for this comment
I guess you have never cooked any eggs then :D
@@howthewestwaswon2831 If you cook (or lack thereof) scrambled eggs like that, nobody is getting near that shit let alone eat. European undercooked scrambled eggs are disgusting.
@@whitegoodman7465 another one lacking mental capacity to follow the thought of a thread.
My technique is a little different. I start off usually trying to make a different egg dish like an omelette. I mess it up and then they’re scrambled. And there ya go, all the steps you need to make the most beautiful scrambled eggs.
Gordon: 'straightforward, clear and quick'
Marco: 'teaches philosophy'
gordons are just bad
He's there to inspire you.
@@golfbo9762k0bn and Marcos Look like liquified shit
@@RoqueM1 If your liquefied shit has a bright yellow color, I'd suggest a colonoscopy
@@shizuru7915 🤣💀
This was hilarious. Only a fool would rush scrambled eggs. Cuts to Gordon moving at a mile a minute 😂
"I didn't make Gordon cry, he made himself cry. He chose to cry."
Yet it still comes out slightly better. Though still just egg soup in the end, disgusting.
@@Powertampawe arent looking at the same video here if u think its slightly different. Both have completely dif textures and flavors in the end result
@@SowiniBushido it's both just fucking soup. Scrambled eggs shouldn't be able to flow off the bread. Should have the consistency of jello or grated cheese.
@Powertampa I get what you mean. Not really "soup," but Marco did cook it like a creamy dressing. While Gordon cooked it like how we would normally think scramble egg to be. Me though? I just use chopsticks, man, and scramble the f out of it 😂
Marco...the true teacher and master...not rushed, controlled and calm. His ingredients highlights the bread, egg, salmon, parsley (and butter)...not cream, etc...beautifully presented as well
I can't necessarily agree about the teaching bit. He taught Gordon.
how dafuq do you enjoy a watery egg breakfast?
@@lebronjamesharden3958 perhaps i wouldnt drown my bread in all of the egg, but a bit on the bread just enough to cover it seems like it would work
@@lebronjamesharden3958spoken like a true person who lives in the slums
@@mewsterx3679has nothing to do with class you, it has everything to do with preference, alot of people just dont like watery eggs pretty simple
Marco has mellowed out a lot since he was younger. He is so nice to listen to and watch.
"Before I retired, I employed a chef just to toast the brioche. That was his job." You cannot be more intense than this guy is.
why is that intense?
@@danielhughes2014 because it was literally so important that the toast be absolutely completely flawless and perfect that he went to the expense of employing an entire person to do nothing but sit there and stare at toasting bread all night. That’s giving straddling the line between insanity and genius a completely new dimension.
He probably also made his pastry chef count every single blueberry in every single muffin to ensure they all had the exact same number in each muffin
@@adamseidel9780 blueberrys are important and should be treated as such
@@mr.blueberry5138 do you have any idea how long that’s going to take?
@@adamseidel9780 put one in each muffin
Gordon Ramsay is like cooking at 7 am before work.
Marco Pierre White is like cooking at 3am after a night out
@@storyofv1710 That's literally what he did. He practically lived at Harveys, and IIRC it was something like 16 hour days for 6 days, and a day off for everyone to get lit, then early breakfast and back at it. Kitchen industry is stressy af, but Jesus that dude was a force of nature and I imagine he was horrfying everyone to his levels of perfection.
You take the extra time, attention to detail on those meals. You were waiting for it all night haha
Well I know what one I'd prefer
@@THEjoelivingstonethat last part of your comment made me laugh
😂😂😂
I just want to say thanks for the video, honestly I love food videos and the whole chef rivalry hahah thanks bro
They aren't rivals Ramsey apprenticed under Marco
I like marco's vibe, but the eggs gordons way are creamy and much less like "Baby food" as he described it, than his.
I think in both cases they turned out like baby food by stirring them too much.
Gordon is teaching us how to make scramble eggs while Marco there is teaching us defense against the dark arts
That made me laugh out loud at work bro! Kneeslapper 😂
this is hilarious it made me laugh out loud in the middle of the night hahahahaha
I honestly burst out laughing
Expelliarmus marco!!
🤣
“Only a fool would rush scrambled eggs” gets me every time
Only a fool would meet scrambled eggs in an open field....
Only a sith deals in rushed scrambled eggs....
He is the sith
@@Losrandir 😂😂😂😂 , only a fool would meet 300 Spartans in a narrow passage
Is there a t-shirt? That needs a t-shirt. I need a t-shirt with that quote.
Gordon : *running from IRS*
Marco : *pay taxes regularly*
Does Gordon owe taxes?
@@sirthicc1908 the way he cook, probably
I dont think ive ever loved another man that I've never met more than Marco, and for more than just his cooking. His philosophy, his demeanor, everything about him in my eyes is admirable.
"I did not tell him to rush the scrambled eggs.
It was his choice."
- Marco P. White
He made himself cry….
Hahaha
He's so pretentious. Gordons dish is quick and tasteful. Nothing too fancy. But Marco has a few screws loose to serve that to anyone.
@@dirt_xo Not really. Have you seen any of his other cooking shows? The guy is a cooking purist and his at home meals are pretty down to earth.
@@dirt_xo are you implying that he's more pretentious than Gordon? Interesting..
Gordon is master shifu
Marco is master oogway
Best comparison out if all of these in here
Master Oogway who might throw a pan after your head if you make the same mistake thrice
Marco: ahhh, monkey🐒🤣🤣
Ever seen that scene where Marco doesn't want to be filmed and threatingly says "you don't know what I am"?
Your not wrong.... I mean Gordon trained under Marco
This was so beautiful to watch. I would love to have seen them do this in side by side kitchens lol
I just stumbled on to this absolutely hilarious 😂
Gordon's scramble egg :
+10 Agility +5 Defence +20 Attacks
Marco's scramble egg :
+10 Wisdom +5 intelligent +20 Magic
Funniest 100 like comment ever
I love that you put this into food buff terms, bravo sir
cringe
@@ppstorm_ you know what's really cringe? having a name like "pee pee storm" and being a depressed and moody brat instead of scrolling along when they see something they dislike
@@drewbles22 u mad?
Lol the cut from Ramsay burning his toast under pressure to just Marco staring off into space was funny
This comment was funny 😅
Who is Marco
@@robertbailey7329 Marco is the first Englishman to hold 3 Michelin stars, Gordon worked for him
@@robertbailey7329 the founder of modern cuisine
"Did my best protege really just burn his toast?"
Chef: What is my purpose?
Marco: You toast the brioche and the sourdough.
Chef: Oh-my-god.
Yeah, welcome to the club pal.
@@notgarybrownhey man, the world is a really small place isn't ut?
Brilliant edit
I seriously believe that Marco can unscramble an egg. He is that good.
And he'd do it by talking to it, and explaining why it would be best for it to unscramble. The egg, which only just now became aware, ponders the words of this Mozart of cooking. They speak for what feels like centuries about life. About the spirit of mankind. About justice. About love. And then, after what was actually only a few seconds, the egg unscrambles and even reassembles the yolk and egg shell.
He didn't make that egg scramble. It was the egg's choice to scramble.
He just spread some baby food on bread and decorated it with parsley while talking a bunch of nonsense
Sidenote, scientists have "uncooked" the white of a fried egg by shaking it just right to the coagulated mess of denatured proteins unravel. And what's more, they did it with sound waves at just the right frequency that resonate with the fundamental frequency of the protein. This is a good thing, because bent up proteins clumping together causes dementia, so knowing how to unscramble these clumps could lead to in-invasive treatments for dementia and Alzheimers within the short to near future.
@@kennylux Hahahah, perfect.
Marco Pierre: “I don’t like to make my eggs like baby food” *proceeds to make eggs that look like baby food*
I was honestly expecting for Marco's to turn out better because he didn't rush it but... Yeah, I'm not eating that.
@@CopiousDoinksLLC ikr, looked like undercooked baby vomit
@@freakfreak786 It is a french style of scrambled eggs. Its not what most people would expect if they ordered scrambled eggs. However it is actually really nice.
Exactly what I was saying too lol
@Hempflakes
That is exactly what i was thinking. Looks like vomit on toast
MPW He proved to have deciphered perfection
Perfection is hidden in simplicity in the mastery of control, as well as elegance, an art of life that every human being should aspire to have.
MPW's scrambled eggs and just the plating, is simply art.
Now let's see Paul Allen's scrambled eggs
That yellow coloring the tasteful thickness of the eggs oh my God they don't even have cream
What about Hestons egg
Something wrong Robert? you're sweating....
Hahaha brilliant!!!
omg the thickness of theeeeauuum.
Gordon Ramsey is teaching us an easy breakfast while Marco is teaching us a life lesson
Chef White: "If you run from your problems, it'll just make more problems."
Chef Ramsay: *Rushes* "Fuck is my toast burning?"
what life lesson did he teach us
@@itshammertime5036 when did Ramsey run he did not rush he left them in the toaster to long
@@gokuvegeta7770 not to rush things and take it slow
@@gokuvegeta7770 if you watch this and CANT see Marco as the master of his craft while giving the most subtle, but deeply profound bits of insight, I can't help you bro. I cant make it any more obvious without dumbing it down to such pitiful standards that it really would be a waste of both of our time
Either way of making scrambled eggs is all up to preference. You can add cream to your scrambled eggs to make them turn out less yellow in color, and give the eggs more creamy flavour, or just don't use cream with eggs. Make it however you want really.
Naw Marco is king
"Question why you're doing what you're doing" is such a good advice
Gordon is like a technically perfect machine that knows how to do it right every time.
Marco is like the guy who programmed the machine and understands _why_ he’s doing it that way.
And he did exactly that! He programmed the machine.
dude if he programmed it then he sucks at coding, there is no comparison between the two dishes , l mean you can eat trash if you want but thats kinda your opinion you know?
@@babeharris8736 You must have been super popular in high school
@@babeharris8736 perhaps the machine needs a firmware update!
No, my point was that Ramsey learnt from Marco, he was an apprentice to him.
"Gordon is like a technically perfect machine that knows how to do it right every time."
>burns the toast
nice comparison, but i think part of marco's video is missing.
at what point do we add the knorr stock pot?
Chef: How would you like your eggs?
Marco: "Snotted"
U WOT M8
Only a fool would leave a comment like this.
Gordon is a soldier, Marco is a philosopher.
Gordon is Alcibiades, Marco is Socrates
Him being named Marco is just the tip of the iceberg
And Joe is the lunatic at this point
I guess that's where Chef's usually end up as as they get older
From cadet, to soldier and then, into a philosopher. That or Guy Fiery
Not a more perfect analogy
my favourite part is when marco says " if youhave to take your pan off the stove, then you're lacking an understanding in temperature" and then gordon just whips the pan on and off all the damn time
Hes cooking like he is in a restaurant where there simply isnt that much time to fickle around with it. Marco cooks because he simply loves to cook. Ramsay is cooking like its his job.
@@jurajsintaj6644No, Marco cooks like an Instagram girl in her 20s...
Gordon Cooks with passion. He cooks like someones grandm
@@WillisAmaklook I love Gordon as much as the next guy and of course he is one of the most talented chefs in the world. But Marco Pierre White trained Gordon and made him who he is today to Gordon's own admission. That comparison was 100% correct. I'm sure when Gordon is at home, he cooks them differently but he is cooking exactly like a line cook/chef at a restaurant or hotel does in this video, whereas Marco is literally in his home kitchen making eggs.
@@dylandalrymple It is a preference. They have both reached greater heights than the other in different ways. It isn't a competition. I like my eggs like Gordon and don't feel like moving the pan on and off is any effort. My wife agrees. My mom likes her scrambled eggs brown. (we can both agree she is insane)
@@jurajsintaj6644
Gordon worked under MPW in the kitchen
I’ve done both of these recipes and they’re both great.
It’s really up to you if you prefer a more creamy scrambled egg or if you prefer to have individual texture. Even with the crème fresh it’s still lumpy but nice if you enjoy the taste of egg more than toast.
Bro the captions are wild😂😂
How do you put "Senior Toaster" on a resume
"Worked for Marco Pierre White"
@@tearjerker3581 fair enough!
@@tearjerker3581 i didn't make him toast the brioche
It was his choice to toast
You don't
Before I watched the video I read that as Señor Toaster
One chef calms me down and the other raises my blood pressure 😂😂
@@Resokas ur saying that like that's even relevant, they're both so good that doesn't matter
I’m not gonna judge but pls tell us which one is which?
@@sarangcemut i think they're both the same, marco litterally taught gordon
@@itsluckzy2023 to think macdonalds is the same as Glarosh says enough lol
@@99Plastics what?
Tbf, I mastered Gordons way of making scrambled egg and now I refuse to do it any other way. Its simple, creamy, soft texture and tastes of egg. We all had poorly made overbuttered and rubbery scrambled egg before, im here to tell you both Gordons and Marcos ways are better but Gordons is simpler and easier to accomplish yourself 😂
I’m even further away from knowing how to make scrambled eggs. Yet somehow I am closer than I have ever been.
Perfection.
Perfectly balanced. As all things should be
Question why you're doing what you're doing.
You honestly need to ask the most existential question of them all:
Which came first? You or the egg?
@@chriskoschik391 it’s your choice really
😂🤣
Marco Pierre: “Scrambled eggs shouldn’t have the consistency of baby food”
Also Marco Pierre: *Somehow makes the eggs even more mushy than Gordon*
They thicken as they settle, I've made them that way they're good
@@3RST-GAMING No.
Thats the gamble of being to confident then using to low heat. Relizing your time does not matter speach isnt holding and serve uncooked eggs like a pile if snot with unconditional pride... and parsly or was it. Who cares pay up.
Looks undercooked but it tastes much better than dried out "fluffy eggs". Some people even use a bain-marie to ensure they don't over cook the eggs.
@@rjmunt taste i personal. But that is not a well made scramble. Its undercoocked. He just got tired of waiting and served it anyway.
The closed captions make this video better
Turn on captions, its amazing.
Marco: *gently whispering about making perfect toast*
Gordon: “Shit, is that my toast burning?”
When people go on about Gordon being a world class chef, I refer them to his scrambled egg video, where he burns the toast and serves up transport cafe scrambled eggs.
@@lazer2365 well, he is a world class chef LOL
@@wishie8474 you watch to much tv , he is nowhere near a world class chef , he is a tv producing ex succesfull cook ....who got a michelin star on 1 of the 21 places he had , and today noone of his places have a michellin star ....and he is not working in any of them ....so i guess you can mybe call him the best cooking tv producer .....
@@pizzabagerenmujaffa8123 he has 7 michelin stars to date lol
@@pizzabagerenmujaffa8123 he used to have 16 but the main reason he lost 9 was because, as you said, he wasn't there in the restaurants everyday, therefore the dishes were inconsistent. ¯\_(ツ)_/¯ why you blaming him LOL
I would pay to watch Marco make a peanut butter and jelly sandwich. He is amazing.
Jajajaja
Only if he narrates it. That’s half the fun of these videos. The man can say anything and i will laugh
I don't believe they make Knorr peanut stock pots.
@@TheDsgfdssd man, we're joking around, lighten up lol. This guy is actually one of my cooking idols.
@@jaketrentsjaketrents lol
Marco's method looks better. The slower pace makes certain nothing is over cooked and makes for a large window in which to decide how firm you like them. Marco's method could result in eggs like Gordon's but Gordon's method could not produce eggs like Marco's.
Seeing Marco's eggs at the end was magical, I don't think I could cook like that after following his instructions for years
Gordon is teaching you how to cook eggs in a restaurant. Marco is teaching how you should cook them at home for yourself.
Marco is showing how it's done in heaven
@@tomepajmakoski9095 with a diaper on his head, no less!
Marco is showing how to execute it Gordon’s showing how to kill it. I know worked for them both marco Pierre white is the godfather. And he knows en oeuf is enuff as the Frenchman said to the Yorkshire man. Gordon is a great chef. Marco forgot more than Gordon has known. Fact people
@@johnnieforbes1618 Fact? BOLLOCKS!
@@johnnieforbes1618 Bull fucking shit.
Did you see the state of Marco's scrambled eggs? Those are not eggs... That's literal pure liquified vomit! No scrambled eggs should be that liquified! That's just literal hogwash and even if you charge it at $1, I would not have paid for that.
Eggs should still have its structure and scrambled eggs as it's name is called, it should be scrambled and still retain its structure, not turn it into soup.
You sure you worked for Marco?
imagine being a qualified chef, spending years to learn how too cook. You get a job to work in a high class restaurant, and your only job is to toast bread.
for Marco Pierre White tho
I would sweep the crumbs from the toaster for Chef White just to be in the same kitchen!!
Only the humble can learn from the greatness of others.
Say “your only job is to toast bread” with the respect it deserves boy!
- Marco Pierre White …
Easiest job in the kitchen, get a pay check. Whose really winning?
Thats a message for life so called experts in anything have different opinions and no one is an expert
I always found Gordon's on-off the heat method more useful since I have an electric stove. I can't change the heat as easily because it takes longer for the pan/stovetop to cool and heat back up again, so it's easier to take it off the heat and put it back on.
I find it funny that Marco is a terrifying presence in the kitchen yet he’s basically doing ASMR here, speaking as softly and gently as possible
He has to speak quietly here because yelling would create too much heat for the eggs.
Hannible
His breakdown of the dish at the end literally gave me goosebumps it was fantastic
maybe he knew none of us could try a bite, so he beat gordon with the right acting
@@DrkWhiteWolf idk why your comment doesn't have more likes
Two different maistros with similar end results. Fascinating!!!
Marco: “I did not beat Gordon at the scrambled egg battle. It was Gordon’s choice to lose”
I wouldn't say Marco "won", just different styles. I actually think Gordon's looked more appetizing...
Marco loses for shit talking at the beginning, talking about people serving babyfood, and then that comes out. What the actual fuck does he think babies eat if not that premium looking Gerbers he threw on that toast
@WEEWOO I'm sure it was delicious baby food though lol
I guess some people never eat raw eggs :))))
@@aidenharper6013 Do you serve hot food on hot plates? Restaurants do - if they care enough. This means that the eggs are still cooking on the heat from that plate, and will have firmed up significantly by the time the get to the customer. Go look at the full BBC Maestro video that's here on CZcams. He explains that very point.
Marcos level of intimidation is off scale. What and absolute super jerk he must have been to endure and work with
Watching this is the definition of two people cooking the same thing but making two separate dishes.
"Before I retired, I employed a chef, just to toast the brioche, and the sourdough, that was his job, it was his choice."
"He burned the toast, so it was his choice to cry."
@@tearjerker3581 "I didn't force her" czcams.com/video/8IQJNwvtkmg/video.html
@@thomasandrewdryland437 there really is NO recipe
@@tmthysmth82 No. There is a recipe but it's his choice.
What’s with marco and knoor rich beef stock?
Marco: "Only a fool will rush scramble eggs".
G.R: stirring and moving the pot on/off the stove like a madman
Only a genius would undercook it like a 5 year old.
@@SJ-fg7ww it's literally fully cooked, just not dried out. Bet you eat well done steak too
@@bigfootsburneraccount9160 In your reality that's probably just a plate full of blood, without the steak.
@@SJ-fg7ww what are you talking about? I eat medium rare steak, it is a steak.
@@SJ-fg7ww you’re a fool if you like your steak as dead as hell🤦♂️🤦♂️🤦♂️
No flavour no love
What a great video. All comments are so funny. Why do I feel like eating Gordon’s dish but if paying a lot of money at a restaurant would prefer Marco’s version.
First, I was for Pierre but as the video progress reached its more advanced stages, I switched allegiance.
Gordon is teaching us to cook scarmbled eggs for a good breakfast, Marco is teaching us to cook scrambled eggs for the last supper
Well said
thats deep...wow
By that you mean from the salmonella you’re going to die from for eating raw eggs.
when did he say that? i wanna watch it
@@akshay.in.ception he didn't say it, he made us feel it in our souls.
I love that in the culinary world there's many different ways to cook one simple dish & every chef has their own desired way of cooking it
You're absolutely right. I for example blend it, drink it, then go for a run...
yea. I like mine mixed with water and frozen
my style is chucking stuff at the stove and seeing what sticks in the pan
@@JTST1234 🤣👌
Racist
I'd pick my scrambled eggs over both of those
Pierre shows the three elements of the dish and how it compliments to each other when you actually eat it... The bread is toasted Providing the crunch, The egg for creamyness, Salmon for juicy and tenderness,... Thats how you prefer a dish, The moment you eat it, you'll distinguise the uniquness of each flavor.. Great Chef has a way of introducing each ingredient to their dish, they dont mix it together the same way like baby food.
That's a very British way of thinking imo. Where they don't ever like to combine flavors, a lot of other cultures with very fine food do the opposite, flavors are meant to meld and combine to something more without losing their personality entirely. See Hispanic or Latin cooking, funny enough both have roots in heavy poverty being an innovator. Cheap cuts of meat cooked the right way to bring the right texture and superior flavor, powerful vegetables and herbs used in the right proportions to elevate the dish, delicate cheeses used as a backbone and various manners of bread, tortillas, arepas, gorditas! Dare we even speak of Italian food? Really the mother of all foods that inspired the French who inspired the world to cook higher end. Italian food is a combination of flavors well balanced but something more than their individual parts. There's nothing wrong with the high end British way at all, but it's not the only path to high quality food. And before someone calls me broke, I pay 100+ dollars per person regularly out to eat during any given year. I live near a city center and I have all kinds of high end food and restaurants at my finger tips! Hell this Valentines I'm going somewhere and a dish on the menu is 106 dollars.
@@aerrae5608Marco is one of the most well respected chefs ever he knows what he’s talking about
@@rommelthedesertfox3089 And so do other chefs.
@@aerrae5608 I never said they didn’t but ur acting like Marco dosent kno what he’s talking about
@@rommelthedesertfox3089 It wasn't Marco that said that, it was the guy in the comments I replied to.
You really have to give it to Marco. He lives in a huge country home with a massive yard for hunting and raising animals. So many chefs work themselves to death and it's quite sad, but Marco had that strength to say 'enough' and enjoy his retirement like a chad
He was able to get out of the game all thanks to Knorr lol.
@@dominicsanchez2972 I doubt Knorr was this huge boom of cash. sure it paid well, but marco prob makes most of his money on TV show appearances, cookbooks, and other sponsorships. I mean, he obviously made a good chunk of change before Knorr, but that definitely helped! lol
He also said fuck you to Michelin.
@@dominicsanchez2972 He owns loads of restaurants that bring him tons of passive income, and he does all this television appearances. The Knorr partnership is probably a drop in the bucket as far as his money he has coming in
@@american_psycho1147 yes of course, I’m very familiar with all that. It’s just a joke! He was hustling Knorr like is life depended on it, but it really didn’t. It’s just a little sarcasm
I love how different their cooking philosopy is especially when they both already reach their own perfection in every cooking but both have very different method one feels like a lifestyle the other feels like a challenge of passion
gordon is making the perfect scrambled egg by textbook
marco is making the scrambled eggs marco wants to eat
What I love is that Marco clearly points out what Gordon is doing without even seeing it. Gordon's pan is too hot, hence why he has to stir so much.
Well but Gordon is afterall a student of Marco
@@umeshmistry2295 Yeah sensei is on another level😂😂😂
Like how one is good at cooking and the other is just his student who made it big by having a big personality and less skill.
"You can see how creamy the egg have becoming without cream, and that is because we are not rushing them"
*Cut to Gordon
"Half the table spoon of cream fresh"
*Cut to Marco
"Only a fool would rush scrambled eggs"
Lol
Came for the scrambled eggs.
Left with a complete philosophy.
Marco is the Master Oogway in kitchen, who has transcended everything, accepting it as it is and achieved inner peace while Gordon is the Shifu who chases perfection, greatness and professionalism in his food, perfecting his techniques like a machine trying to reach apex. Not doing so might make him restless, I think 😬
This is soo accurate
agree that is the difference bt master shifu and master turtle
And Who Is Po?
very apt comparison
@@madkilla707 He/she is yet to come but I sense the Dragon Warrior among us :D
Marco just turned scrambled eggs into a meal that looks like I cannot afford 😂
Marco told you "the secret to scrambled eggs" in such a whisper it literally was a secret! 🤭
U can't afford toast with puked up egg? :0
You can’t afford baby food?
If Marco prepared it, i can not afford it.
He's preparing breakfast for a rich man in his home, or his wife. Gordon is stuck on morning rush hour in a restaurant a couple notch above McD's.
I suspect that Marco taught Gordon to take the pan off the heat and back just to screw with his scrambled egg for life.
“Let’s take some toast and toast it…” And that’s from Marco - one of the best chefs - what hope do we have? Classic!🤣
My auntie who cooked for over 70 years once said this: 'Food is never bad, so stop asking what to do to make it good. Start asking what it is you're doing, that makes it bad.'
Reminds me of a good quote that I don't remember the source of: "The first step to solving a problem is acknowledging that there is one."
That is so true
Was your Auntie The Sphinx?
@@ABlokeCalledDaz My auntie is still alive.
@@GodlessReason good to know
I’ve got to say. I’ve cooked them both ways. Marcos method took a bit longer, but they are absolutely incredible cooked like this.
I agree. Doing it fast over high heat is a coinflip for me, easy to screw up
Only a fool would rush scrambled eggs.
A lot of Marco v Gordon going on in the threads.
I taught myself cooking over lockdown and I must have tried to make nearly every dish. I'm a huge fan of both and I think I can sum it up in a nutshell.
Marco taught me how to cook. Gordon inspired me with recipes and variety.
Like this video. Methodwise Marco is absolutely right. Don't rush eggs. The flavour profile is incredible. Now for Gordon, chives in eggs is absolute elite.
Also other good examples are Marcos Bolognese and Lamb chops. Both far better than Gordon's (process wise).
Methodology I'd always stick with Marco. Spices, tweaks and ideas always Gordon. He's travelled the world and learnt many cuisines.
Honorable mention; Jamie Oliver. Whilst not a "proper chef" I do take inspiration on how to make dishes healthier and the ideas he has for kids is fantastic.
People shouldn't limit themselves to one chef etc. Learn as much as you can from wherever you can and see what works for you. Broadens your horizons and expands your palate.
Happy cooking.
Edit: I haven't got a couple of weeks spare to try one of Heston Blumenthals recipes haha 😂😂😂
If you know you know....
If you don't then here it is. Nearly every single method/recipe processes can easily take a day or so because of many many steps involved. Not ideal for a home cook with a young hungry family 😂
@@smartsquirrel1 "People shouldn't limit themselves to one chef" THIS, THIS IS CORRECT
I really think, everyone have their own way of eggs so is best to find out what type and texture you really like!!
Gordon perfected the skill of cooking. Marco perfected the art behind that skill.
I swear Marco watched Gordons video RIGHT before filming this, omg why is he wearing a diaper on his head 😂 I love Marco so much.
The diaper is his choice. Like the stock pots
Marco's not wearing a diaper, the diaper's wearing Marco. That was the diaper's choice.
He has kind of long hair, it was probably to hold it back, I gotta do the same thing when I cook.
Love your channel keep up the work!
@@cormaclalor 😂😂😂few people will get it
For his part, Gordon takes the more pragmatic approach, crafting his breakfast with the sort of slapdash focus and energy of a slightly-mad scientist or an artificer. He takes culinary art and breaks it down into a clear, logical formula that anyone can understand at a fundamental level.
Marco, on the other hand, is a poet, a painter, a philosopher. His methods are more esoteric - inscrutable even. Indeed, there may not even be a method at all; perhaps intuition alone is what guides him. Is he even cooking, really? Or is it that the meal is simply birthing itself into existence using his hands, the only hands capable of delivering it? Such are the questions we are left to ponder at the sight of such artistry, for Chef Marco doesn't just serve up food - he serves up food for thought as well.
Anyway, I'm hungry and high af. Imma go eat.
1:53
This deserves a LOT more likes
Bravo! This was an amazing read!
Hi how are you
Damn that should be a passage in the two te Ching by lao tzu
I mean... I don't want egg soup. I also don't want egg porridge.
I ordered scrambled eggs
🤣😂🤣😂🤣😂LOVE IT !!! which one is the bigger piss taker? !!
I like how Marco is directly going against how Gordon does it. 😂
They still end up very very similar. Marco's eggs are quite runny and Gordon's are a bit more solidified. - AND Gordon added creme fraiche
Gordon: Making eggs on Meth
Marco: Making eggs on Ketamine
@@John-X so underrated
@@thomasayrton5738 definitely
@@John-Xas someone who used to love Ketamine, I approve of this comment.
Marco doesn’t just teach you to cook he makes it a philosophy and a life lesson
Marco's philosophy is called Knorrstockpotology
@@danender5555 When life hits you real hard, just use Knorr stockpot/cubes, you choice
@@danender5555 remember that one is usually never enough
What’s the philosophy here? Taking 10 minutes to cook something that tastes and feels exactly the same in your mouth if cooked in two minutes is mental masturbation.
The trick with a Knorr cube is to ease it ever so gently (not all at once) into warm slowly poured water while you purse your lips to release the full flavour.
What I would give to spend the weekend eating food cooked by Marco......can you imagine that level of brilliance served on a plate......
Watching Marco cook in his own kitchen is like watching a General known for being ruthless tending to his garden post retirement
Two very different styles that I appreciate and they both really reflect where each of the chef's are at in life. Ramsay's version seems to be more of the fast-paced-restaurant style, maybe for someone trying to get a delicious breakfast in before work or make a quick breakfast on the weekend. MPW's approach seems more like the a retiree who is in no rush because he doesn't need to be. Take time to make and enjoy your food. Like a wise grand-dad making an extra special breakfast for a child.
They approach different routes for sure but that rush will eventually affect the taste of the food
Marco is waaay above Ramsay and if you had bothered to even check out one of the many many youtube vids out there of Marco in his restaurant, you can see that this is in general how calm he is. a bit more fire and intensity for when in his restaurant but still calm and composed as opposite to Ramsay ...
@@lillerosin2915 Yes, I have "bothered to even". I've seen quite a few videos of Marco as I'm a fan of both chefs. I wasn't speaking to their talent level. I was referring to the pacing of the two videos. I'm not sure what your comment is getting at.
@@lillerosin2915 oh come off it lmao
@@lillerosin2915 his scrambled eggs look like dog vomit.