Michelin Star Scrambled Eggs
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- čas přidán 1. 06. 2024
- #scrambledeggs #eggs #michelinstar
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This is Heston Blumenthal's recipe!
• The Perfect Scrambled Egg
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MY BAD EVERYONE
This is Heston Blumenthal's recipe!
Id love to know where you got that miniature pot
Marco said in his scrambled eggs video that anyone who needs to take the pan off lacks an understanding of temperature. My man Marco roasted gordon so subtly
lmao the slighttt
Nearly impossible on electrical burners because the temperature fluctuations
@@austinmackey4053 cook with firee
@@jetjaguar5200 sadly, it’s not practical in all parts of the world. In my area, having a gas stove is reserved for the rich.
@@barnold23 I thought we were supposed to use electricity not fossil fuels. tO sToP a ClImAtE eMeRgEnCyYYYyY
I love the electric stove. As someone who is stuck with one of those beasts, it's finally nice to see a food dude I respect without a gas stove. Nice to know you can put out quality food with below-average heat control.
Ragusea Adam dislikes gas in favour of electric...
@@georgsimpson3378 I'll Check him out.
As anyone with any experience says, “the equipment makes the chef!” oh wait…
@@georgsimpson3378 he's one of my favorite food youtubers there's something about his videos that are greate
@@Rompstirdg he’s great at teaching, pretty sure he’s a former professor .
the french diet is actually relatively healthy, a typical french meal would be something like this paired with a enough salad greens to fill you up instead of bread. they eat small portions of very indulgent things and large amounts of greens and grains.
So how do the french get their protein in if they cook all their protein with buttloads of butter?
@@HO1ySh33t it is likely a bit low in protein overall but they do have dishes involving whole chickens or ducks
Don’t they eat tons of bread
The French are getting fatter, obesity doubling every ten years.
@@silvermediastudio everyone is getting fatter. Its an ongoing problem of the modern world. Humans are evolutionarily designed to be food seeking, as we typically lead very active lifestyles. Our activity levels are dropping while access to hyper palletable food is increasing.
I just cooked this after a good few beers and I have to say - it was very, very good. I cooked it a bit longer than the video so it was semi lumpy which i think is how most people like it. Not hard or dry, just a bit more cooked than the custard in the video. I have to say that I didn't think the burnt butter added any flavour but the touch of balsamic elevated eggs to next level.
im with you on that -- the super runny eggs just feel undercooked to me. im gonna try this brown butter and vinegar thing though -- but i only have balsamic
good reminder for the balamic!
This types of videos are the best cause they make you realize that you can choose.. traditional way or try something new, different way to cook, but same results.. keep it up man!! Great video!
So excited to see long form videos from you! Get that brioche, Kai!
The gentle scramble is my favorite, but haven't tried the accoutrements you've added. Will give it a shot!
I love these longer videos
Made this today. It’s incredible. I didn’t know food can bring so much pleasure!
Cantonese style Scrambled eggs are my favorite by far but when I want this I use fresh cilantro for freshness and get my acid from a couple pickled jalapeños, not traditional by any sense but it’s sure tasty
oh yes, probably my favorite too, i do love dem big curds
cilantro and eggs baby!
More of these longer videos !!! Please!
Thanks man! Can't wait to make this
Quality vid!!
gives me some ideas to try to improve the scrambled mess at home
Love the videos keep on making em
This is how my mom taught me to make scrambled eggs like 10 years ago and now I realize she was onto something lol, Knowing how to cook good eggs is just a good life skill imo.
This looks so great but I''m a pleb man that custard style just isn't for me
Love a nice thick pillowy scrabble
Im with ya fam.
Throw in a couple fistfuls of cheese...sheeeesh
@@SenpaiKai9000 only youtuber of this caliber to like their own comments, that's powerful tbh
@@methyod what does liking ur own comment mean...wait..that you liked it?? Oh shit that's revolutionary
Looks better than your soufflés
Not that I could do any better mind you.
@@SenpaiKai9000 plz stop saying sheesh.... plz
You forgot the knorr stock cubes!! Im sure Marco’s recipe contains multiple stock cubes.
Creamy scrambled or super soft have never enticed me. I've tried it, and the texture about turns my stomach. Even the thought. I prefer a solid scramble, but not over cooked. Solid throughout
Same thing with me. Any sliminess and I instantly gag from the texture.
@@Wot50202 im with you i have to cook them. I've sent back eggs in restaurants before.
The shorts are really nice, but these lengths of videos are awesome bud.
“Three and haif” that group x reference killed me 😂
That grin when he says man's is Gordon Ramsay's daddy! 🤣
😳 absolutely amazing……. Thanks
Love how he says this is such a luxurious dish you need to share with someone then proceeds to eat the entire plate.
What a fun video! Subbed!
Love the reality plus skills! 👍❤️💪
The fact he tested the shoe in a pan makes it legit 👍🏽
Toast points is hilarious and brilliant
Here in Brazil we need to toast the eggs a little more, but it looks great. Thanks for sharing.
Ever since I saw the soft scramble video I've made it with spinach on the toast (if available), topped with eggs, then pickled red onions & peppers, finished with a tiny hit of Sriracha mayo. It's so good
This sounds bomb 😫
I make mine like this but with the addition of heavy cream and about a minute or so more well done. Sometimes I mix in some cheese toward the end of the cooking process like Pecorino Romano or some nice shredded cheddar (just a bit brings some nice flavor and really helps those tiny curds bind together. You gotta whip it up really well to break the strings of melted cheese apart and fully incorporate it). Never tried the browned butter though I gotta give that a try. I usually toast some sourdough in a pan with some butter and drizzle on some balsamic vinegar and then top with the eggs and it really comes together. Honestly, a great move I recently tried was instead of salting the eggs while they're raw, sprinkle on some maldon salt once they are finished. The mouth feels are so pronounced. That extra dimension of random tiny crunches that contrasts the silky eggs and chewy sourdough is just so good.
I don't watch cooking videos. I'm not sure why YT started recommending you, but after just a couple videos I can already feel like I'm getting passionate to cook my next meal (or just eggs).
I guess I need to subscribe too. Nice vids!
This must have been the coolest ad I've ever seen... you're onto something
i really love eating my eggs with fresh tomatoes on the side, cuts through the richness perfectly
That was sick dude!
For me? I just try sone onions, chillies, ginger and garlic paste with some roasted tomato slices salt and pepper ofc and put soy sauce and a tad of fish sauce (I like the smell) and add bacon and eggs. Finish with a bit of seaweed flakes and coriander. Anyone who gonna try it , this taste good with sphaggeti or on top of a instant noodles or just plain sourdough.
Isn't that just a scrambled omelette?
@@Drummer1000George I forgot to tel you to stir it till the egg is creamy and serve it.
hot damn!! you going for 3.5 stars?!!!?
@@SenpaiKai9000 I'm all bout them Scrambled eggs, fewnowutimin.
Looking good bro. I see you getting in shape.
You the goat bro. Love from Chicago
o my gosh the organic kirkland tortilla chips and rice cooker in the background at the end is making my day lol
"Marco Pierre White, who's basically Gordon Ramsey's daddy"
Oh god, if someone said that to Gordon, hell and fury would be rained down upon that poor person. Haha
ED: typo
but wasn't gordon marco's apprentice
Anything but furry
@@thomas-be3hy yup, even had a friendship going.
Then Gordon showed up to Marco's wedding with a camera crew, which Marco had tried to keep secret from the press.
Some other episodes had happened after that including one unfortunate one at "The Fat Duck," where they both visited the restaurant at the same time.
It's described in Marco's book "The Devil in the Kitchen" if you're interested in learning more about it.
@@user-tt1zq7ws2e oh boi, what a typo can lead to.
@@joakimleed4047 cool to know, i bet the book is full of crazy stories.
def wanna try this. reminds me of making hollandaise sauce
Former chef here (worked in Michelin star restaurant for a bit). Have to say, I personally hate runny scrambled eggs. Grosses me out in the same way as some uncooked white beside the yolk on a fried egg.
Chef Pierre is Ramsey’s Daddy!!!!!!!!
Hahahah such classicness.
Marco is the OG, my favorite chef
I love this guy
You should try adding some paprika to the butter. I saw it in Turkish breakfast where they put paprika butter on their egg and it was the best thing ever.
Butter is a cheat code in all dishes
Finally . congratulations on a sponsorship bro
like the vid, fun content good looking dogs, killer six pack. thanks for the tip. my fav scramble is French style but today i did it with the brown butter.. great change, not my favorite. but definitely good
Our boy gettin sponsored, you love to see it
You are so refreshing, man. Please don't change. None of the crap about, "I'm too good for electric". If you can't cook on electric, you can't cook! Love it! Also, love the dogs!
Did you ever tried Cantonese style scrambled egg? Personally my favorite way to eat eggs😊 btw love your content greetings from 🇩🇪
Me too! The texture is untouchable.
Extra Bat COVID for the spicy flavor? Yum yum!
@@silvermediastudiook racisf
Funny, cooks good and handsome! Got my subscription.
The cantonese scrambled eg
g is my fav.
ugh that thumbnail looked soooooo good
ik im nearly a year late to this, but i tried the brown butter and vinegar on an omelette, and bro that was the best omelette ive ever made in my life. thx for this super sick idea
Best scrambled eggs I've made were done using the double boiler method. Steamed slowly over simmering water.
I used to eat them like this, I made them for my mom one time and she really didn't like them because she thought they weren't cooked properly. I cooked them for like 10-15 minutes while stirring, my sore arm was proof they were cooked.
Looks like the "perfect scrambled eggs" Gordon Ramsey made. It looks off-putting as an American to see the scrambled eggs cooked that runny but you can't diss it til you try it I'm sure it's really good.
super soft scrambled eggs aren’t for everyone, honestly it’s not my absolute favorite way to eat eggs because it feels like there’s no point eating it without some toast or something. a soft scramble is nice but it lives and dies by being able to have it with toast
@@rexhasta same! it's amazing every once in a while. i like my big cheesy curds of eggs
@@SenpaiKai9000 have you seen the style of Cantonese scrambled eggs where they basically fold the egg on top of itself over and over? it’s a nice balance of big curds and having it not be super dry, Chinese Cooking Demystified made a video about it
It's not for everyone! But I think it's fun to experiment or at least try it. Even just trying out taking those bigger pillows style eggs off the heat while they're still a little glossy, since the cooking continues onto the plate. I think sometimes the taste is richer. Even if at the end of the day I prefer the texture of very thoroughly cooked scrambled eggs 97% of the time lol
IT'S F#$KING RAWWWWW!!
That tiny pan is so adorable
Pls do more videos like this bro
I actually always mix the eggs super vigorously so there are no white's left. I also like to grate some nutmeg on top..
Feckin be your dogs, excellent video, sooo got a new subscriber
The brown butter is such a G move.
we need more long videos!
That pull up the shirt belly slap. *chefs kiss* 👌
I gained 10 pounds just watching this! 😂 The puppies are SO cute!
I appreciate your work done and most will love it but I have to say I really prefer if it's not that creamy and when you have to bite some more.
Heston is a goat in cooking !
i used to make them with brown butter but im the new kitchen im working in the head chef hates the sweetness it adds to it. the sherry vinegar on top is a great touch to tie in the sweetness while also cutting through the richness like you said. gonna try and sway her tomorrow
Much preferred this way rather than rubbery overcooked solid scarmbled eggs.
@Senpai Kai, good Japanese Dashi goes very well with eggs! It makes them so good trust me
What gives it the Michelin edge? Just more butter and the vinegar?
I've made my own buttermilk and creme fraiche, so I'll still be using that.
Adding Chinese cooking wine some green onions to eggs is really good
I make it always as a snack with my rice
I learnt the recipe from a Chinese yt channel
It fits my taste palette
Wow, I never knew about these pans. That's the perfect size for eggs! I'm going to order a cast-iron version. I hope you gave your pooch a healthy treat (no chives) for watching you eat all that by yourself ;)
My kind of people!! Looking out for the 🐕 🐕 🐕 !! Dog people are awesome!!
Tennessee?!! I love your videos & I’m a TN native 🥰
Standard prerequisite to making eggs...smooch the dog. Can't start without that!
Made this with truffle salt and some truffle oil along with the butter… I’m in heaven now
what a legend
I actually remember accidentally forgetting to put oil in the pan so I put butter in after and it was the best. Didn't realize that was the right way to do it
Omg that’s legit the way I make my eggs minus the brown butter. Didnt realize I was so ~fancy~
Glad I found your channel. I love my dogs too…
You don’t need so much butter to make good scrambled eggs. The key is not overcooking the eggs. That’s it.
Honestly, I would pay $45 for that because it would be made by someone who practices scrambling eggs often enough that they don’t burn and they’re the perfect texture. I can barely make them before they come out rubbery. And I also just don’t feel like practicing enough that I could eventually make them good. Lol
yum
People get so mad when I make 2 things. Grilled cheese and scrambled eggs! I cook them for so long and people aren’t used to those things taking 30 min lol
Marco melts the butter in the pan first before adding the eggs, and he steers very slowly
I use butter salt, pepper and milk and whip until fluffy and they taste nice. A slice of smoked salmon and toasted soda bread 🍞
If you use salt at the end I guarantee that the liquid in the lesser cooked parts of the egg will adhere better to the more cooked parts, creating a tighter, yet even more luscious and creamy sauce. try it side by side
Is it Marco or Heston Blumenthal? In any case, good job, great channel. Cheers from Switzerland.
It's Heston's! i got it twisted lol
On a good note, this makes a good egg sauce for those who like creamy eggs with anything! (I’m more of a firm scrambled egg portion akin to omelette.)
Thomas Keller does a great version as well but I love this.
Just saw the Onion cutting Vid, now this one and decided to give a sub. Would You be willing to show us folk the seemingly super easy yet extra difficult art of stir-fry?
Try spreading some goat cheese on the toast for that acidity as well! Definitely going to try this one though
That food looks really good!
Boi getting sponsors now Sheeeeshhhhhh
Need me one of those rectangle pans
Brown butter makes everything better. My favorite way to prepare broccoli is steamed then pit brown butter and salt on top.
Lols that Patricks reference 😂😂
haha i wonder how many other people will catch that 5:30