6 Ways To Make Scrambled Eggs: Tested & Explained | Bon Appétit
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- čas přidán 19. 06. 2024
- Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way as he chooses his all-around favorite way to scramble.
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0:00 Introduction
0:32 Gordon Ramsay's Soft Scramble
3:13 Cornstarch Scramble
4:37 Daniel Patterson's Poached Egg Scramble
6:25 Alton Brown's High to Low Scrambled Eggs
7:46 BA's Best Low and Slow (3 Ways)
9:22 Deli Style
10:44 Ranking Harold's Top 3 Methods
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I really appreciate that he differentiates between his personal preferences vs. how objectively good he thinks the recipe is.
Well said.
Yes
Was gonna say the same, I love the "I" rating and the overall rating.
Deli style for me.
Like how this Chef tells reasons why and respects preference!!
BA should lean more into these kind of videos again. I get people want personality/entertainment, but its been a while since I've really felt educated and/or inspired to cook something by their old stand-by shows. this guys got good vibes but the substance comes first and that's what i like about him (the success of the wine guy i think follows a similar path)
I agree. I used to cook BA recipes all the time after watching the videos. Everything they do now is too over the top
It's somewhat more showmanship and the novelty factor now. I can't blame them, they no longer have the natural charm of the test kitchen with chefs interacting. But as someone still learning to scramble eggs, this hit the spot.
Harold genuinely tried to hold back on the ''Poached Egg Scramble' monstrosity.
Some things do not need to be reinvented.
I think it would have been much better if he put the cooked eggs into a strainer to let the water drain and salted the eggs and the water. Sounds to me that's the fix for his issues. I think this might be a great way to make a lot of eggs at once with no added fat.
I'm glad he was honest... I was thinking the same as what he said. I'm sure the technique is a favorite for some...
@@robertp457 that's what I was thinking, that and probably add more salt to the water bc wouldn't it be the same concept of salting the water before adding pasta?
Its not that stupid, like he said the biggest issue here is that it can be watery and bland, but its healthy.
And for the bland part you can allways add flavour when you wisk your eggs.
Also its not a monstrosity, this way of cooking eggs exist, in asian dishes, they use eggs in a similar way, in soups or noodle, they wisk the eggs and then poor it in the soup, creating something like that, foils of egg
Chef Harold is one of the best additions to the channel - love him. Always entertaining, always great food, and something about his voice is pretty soothing!
Yes! His voice is so soothing, I thought I was the only one who thought this.
I love this guy. He's in the middle of BA's polished, upscale presentation just like "y'know, f*ck em"
I'm so happy to see so many positive comments for Harold. I've liked all of his videos I've seen, and people seemed focused on how different he was or how he didn't fit BA. Keep him around guys, he brings an awesome dynamic to the team! Tell him we want to see him too!
how could anyone hate this gem
literally every single video of him in it, almost every comment is positive for him, I've actually never seen a negative comment about him
This is my 1st time seeing Chef Harold and like his style!!
This guy gives a "real" vibe about him.
I’ve been growing increasingly frustrated with my usual method of cooking scrambled eggs- but I didn’t know which of the millions of other methods to try. I was so excited by this video that I tried out Alton’s method tonight and they’re BOMB. Would love to see this as a recurring series!!!
Combine Brown's method with the corn starch one, and boom, some of the best eggs you've ever tasted, I throw some shredded cheddar, and my girlfriends always are ready soon after to eat something else if you know what I mean ;]
Comparing these various highly debated methods is a nice way to go about the basics.
Instead of adding milk to your eggs use heavy cream, about a tablespoon to 3 eggs, much less water than milk and more flavor for the creamiest scrambled eggs. Best thing I've tried.
I’m glad to see a chef finally admitting salting before is better!
Kenji Lopez Alt has spoken at length about it and the science behind why you should. That man knows eggs.
@@rawdog1999 all praise Kenji!
Oh no my great tasting eggs have become 0.5% more grey!!
You can salt it after, but you'd need to use a finer salt, and you need to hit it while it's still hot.
Salting TOWARDS the end is the best way. While it's still somewhat runny, add the salt and pepper. The eggs doen't lose any color and the seasoning still gets evenly mixed in. Happy middle ground that I've found works the best.
I think the Ramsay style is more supposed to be used like a topping for toast, but I'm always about that milk with salt ahead version myself.
yeah i like to make it with toast it's great. by itself tho i don't like the texture
it is supposed to be served on toast and it is good but that's more of weekend breakfast to me. Alton Brown's method is my go to.
Agreed, I love the Ramsay method on toast for weekend breakfasts. On weekends I tend to just do what my family calls "dippy" or sunny side up eggs since they're quick and easy and I really like slightly softer eggs.
@@maij32 why weekend? It takes like 2 mins
@@yerda5464 Because the Alton Brown method takes 30 seconds. During the week I try to save as much time as possible.
“Do it man. Just have fun. As long it tastes good you know your gonna be alright”
-Harold
Harold is my favorite chef on BA hands down. I could watch an entire channel with just him.
Im glad he was able to say that hes never done something before and had nothing crazy to say. He was willing to try something else and admit that it was great
Happy to see Kenji's cornstarch method doing well.
Every time I see something new but amazing it’s turns out to be a Kenji thing. That man is something else.
Glad they decided to cite their source for that method 😅
Kenji admitted he saw it on Chinese cooking demystified and they’ve been doing it in China that way for a long time.
@@anastasiarene3130 Ya - that's my bad - his method is based on/inspired by/a modification of, more traditional methods!
@@anastasiarene3130 appreciate the added context
I really like the technique of the Ramsay method but when I make it I never use creme fresh. The smooth curd is so good imo. Throw some cheddar cheese in there and it's perfect for regular breakfast
Agreed, Gordon's way is the only way I make scrambled eggs now
Try Kerry Gold butter and chives!
I dislike Gordon, but his eggs are the best
i hate that ive been making eggs that way since i watched gordon make it smh lol
try it with brown butter and a little sherry/balsamic vinegar. makes it sooo good
Maaaan we really need Harold in the test kitchen interacting with everyone else working on recipe videos with them
This dude is a trip. I had to double take what channel I was watching. Bon Appétit?? I want to see more of this guy
Alton Brown ain’t never lied.
Doesn't Alton have a new version where he heats the pan in the oven so that it's ludicrously hot and the eggs only stay in the pan like 30 seconds or something? I was hoping he would do that one, I've never tried it
0:32
"We're gonna do it his, which is crazy, all right? We're gonna enjoy this"
LOL first 30 sec and he slay it
the more i learned about the poached version, the worse it got.
Incredible video, Harold was dope
i love harold, really down to earth, dude is talented and funny, and with the comment about saving money on milk i know he grew up like i did, i really hope to see more content with him!
I loved that too. He's a real human with a real history. Authenticity is everything.
I've adapted about three of these versions into one for my perfect scramble- crack the eggs into a cold pan with butter, season, scramble in the pain over highish heat and lower, emulsify the butter in by stirring frequently until the end when you let some of the curds get bigger. I like my eggs a little on the wet side so I finish them quickly. Super quick way to do them, less dishes, easy and tasty.
Hes awesome. I think him and the sommelier guy are my two fave people on BA right now!
His whole demeanor is a breath of fresh NY air.
First video I’ve watched with Harold and I love his candor. Seems like an easy dude to hang with versus someone who feels less relatable.
Honestly, I tried Gordon Ramsey’s version on a whim once and it was so good! I no longer make scrambled eggs any other way. People request it at my house, I do cook them a little more because my mom doesn’t like it as loose, but still creamy and amazing.
Yo this dude is the man. Love his confident, knowledgeable, easy style. Bronx vs everyone, bady.
Educative. Great video . Love the chef and his style .
I like the cornstarch method he tried and really liked. Must try it. Thankyou chef Harold.
Definitely best scrambled eggs video by far! Representing New York City! Will definitely be trying out all different ways to scramble my eggs.Thank you!
I dig his vibe. He kept it 💯, and the video was done really well.
I love how he presents these!
A fun and useful comparison. Thanks!
Love this! More Harold
Tried 3 of them and I agree with your final choice! Yum
Couldn’t have posted this twenty minutes ago when i cooked breakfast? 😩
no
There's still tomorrow...😊
That poached scrambled sure MUST be healthier... Because you're gonna take one bite and scrape the rest of it into the trash
LOL yes!!!
The great thing about scrambled eggs is that you can tailor it to how you are feeling at the time, it's such a versatile recipe
Harold is raw. I absolutely love this dude.
Born for it.
Congratulations!
I can't like this enough. Thank you BA !
I have been using Martha Stewart recipe/method for 20 years and it has never failed me. But I am curious to try the cornstarch method and Alton Browns too! Thanks for the video!
This was an awesome video. Its not often I feel inspired to cook after watching one of these.
Great video, thank you
I didn't know they are so many ways to eat scramble! Thank you for the valuable information!👍😊
Awesome. This is the definitive scrambled egg vid AND very entertaining.
Great demonstration!!
Just subbed to the channel for my man. I tune in to this channel every once in a while but spectacular job Man. Instant sub
love these types of videos.
I’ve been doing my scrambled eggs Gordon’s way for probably 15-16 years now and it’s definitely my favourite. Amazing on a toasted bagel with some smoked salmon
I love scrambled eggs so much
I freaking loved this video. Love his personality.
I just made myself some of number 6 this morning. They worked for me.
Awesome video! I have always wanted to know the difference between adding or not adding milk! And the cornstarch method….wow!
I love the cornstarch method! Mixing the ingredients takes about as long as the low and slow method, but the heat is higher so they cook faster.
He is so good. ♥️ his explanations.
This was awesome!! Thank you!!
"using temperature as the main base for his cooking process" lmaoo
Love how this Chef is taking different versions of Scrambled Eggs!!!
Really liked this video! Thanks for the info, Harold. :)
I love this chef! Thanks for the pro tips!
Great comparison video.
This was fun and helpful ! Thanks😻
I love this guy. Can we see more of him?
I like soft, custard curds also. Few truffles shaved. I mix the creme fraiche while whipping eggs, then cook low and slow.
Chef Villarosa is my new favorite chef to watch
"There's no flavor, there's no love, so it is healthier." 😭
i like this guy, more of him please
Great video.
I never knew deli style was the name for cooking eggs that way. I do that sometimes when I want a bit of drippy egg flavor in my scrambled eggs, letting the yolks cook a bit longer before breaking them up
Harold needs more screen time! NYC to the fullest - smart, real, and talented.
Thanks for sharing Your experience and knowledge, of course every people have different taste, but You show them there are at least 6 different ways and not just did the french classic way.
Harold knocks it out of the park again. I'd watch this guy make toast.
This man just got you a new subscriber. 👍🏽
this video was fire
I have like 10 ways that I make scrambled eggs, depending on the application. I make scrambled eggs differently depending on if it’s going in a tortilla, or on a biscuit, vs as a solo side dish. One trick that I do that really kicks it up a bit, is make them with Alton’s high 2 lo style (my personal fav), but melt a small tbsp of butter in a side bowl, melt it, and baste the finished eggs with some melted butter. It really adds a new dimension to the eggs. Works best with omelette though.
" ... there is no love, so it is healthier." 🤣
He right tho lol
This is great, thanks! I've been doing the low and slow method but with oil instead of butter and cream instead of milk. It's good! And if I want it in a sandwich I just don't fold it as much, everything else is the same
Love Harold!!!!
It’s nice to have my method, ‘the deli’ method. Given a name and vindication as an authentic way to cook eggs
Like him, I grew up on the New York version. VERY QUICK and EASY!!!
Really like Harold!
I just love.a sow cooked, wet, fine curd scramble. Scrambled eggs are awesome
I've migrated to the same high heat strategy over the years. I like using a small pan and having it hot enough to make the eggs bubble trapping air in it. I throw a chunk of butter in, and once the pan is coated, but before all the butter melts, throw the eggs in. I don't really time it, but I probably only cook it a minute or less. Be sure you have a plate ready, it only takes a few seconds for the eggs to overcook if you aren't ready. My only issue, is that I like doing it with a minimum of three eggs, so I have enough depth to capture the air as it bubbles.
Really enjoyed this video though and it matches my opinions on a lot of the egg recipes.
Why give Gordon credit for the first eggs but not give Kenji credit for the second??
#2 seems very very similar to Kenji Lopez-Alt's "Really Good Scrambled Eggs" recipe. Kenji gives credit to a woman who discovered the cornstarch trick in his video, but the combination of corn starch slurry + butter in the eggs before cooking + water in pan while it preheats seems way too similar to Kenji's recipe to not credit him in some way. Just my 2 cents!
Exactly what I thought - I feel like that method is synonymous with Kenji
I love Kenji, but Chinese Cooking Demystified also used cornstarch for their (traditional?) Cantonese scrambled eggs. So I doubt whoever Kenji was referring to came up with using cornstarch.
While Harold mentioning a lot of 'big' chef name plus location here and there, he (or BA team) didn't even give a single credit about the so-called-thickening-agent.
But, yeah, maybe BA have a strict guideline about mentioning fellow creator.
Im learning!
we love uncle Harold!!
Love this! I have añother recipe and that is scramble the eggs in a bowl, add a little mayo to raw scramble (optional) add a good pinch of bicarb of soda, scramble again.
Cook in pan with a dash of olive oil and butter. Yum.
The Persian way is to cook forst some diced green pepper and maybe a little chilli with some chopped tomatoes,þhen when sizzling add eggs. (I personally like to whisk the eggs first in a separate bowl as I'm not to keen on those floating whites..I like my eggs yellow and well-mixed). However this dish is usually served with sliced pickles (Gerkins) a few cucumber and sliced tomatoes and the famous Persian flat bread! This dish will keep you going all day!
Love your recipes!
Sorry for typos
Get this guy in the test kitchen!!!
Soft scramble with Kerry Gold butter and chives is the way to go
You know what they say, [BEEP]'em! I love this guy!
very good
First, I need more Harold.
Second, it just occured to me that I've only done deli style 😂 didn't realize other people didn't just crack into the pan
Awesome video, there's one other way that I swear by if I have time for it: eggs au bain marie Heston Blumenthal's way. Perfect for Sunday breakfast 👌
Will definitely try the cornstarch method though.
The moment i saw Heston's name, I already knew this was gonna be overcomplicated and time consuming xd. No hate on Heston, he's great nonetheless
Scrambled eggs are my favorite way of eating eggs, I just learned new ways to do it!! 🤯
More videos with him 👌🏾
I came into this expecting a lot of the ways I've seen in a lot of videos, like gordan's and alton's, but I didn't expect the deli style, which is how I love to do, to be in. That made me feel like I'm not ruining my eggs, because I love the creamyness with all the white marbling into the eggs. It's very comfy to me. :3c
I do it like that sometimes but never knew it was called deli style 😂😂😂
Been cooking Gordon’s eggs for awhile now. I love it. My wife hates it. Nice video.
I cook mine in butter at high heat the whole time, it makes brown butter and that nutty taste, really fluffy, brown bits and still a bit runny in the center of the large curds