Anthony Bourdain: The best way to cook scrambled eggs
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- čas přidán 22. 11. 2016
- "Appetites" author Anthony Bourdain thinks scrambling eggs should be a simple process. Here he describes the process to making the perfect scrambled eggs.
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Funny that the scrambled eggs you green screen behind him at the end are the exact opposite of what he's describing as the desired result.
dooder you can use forks on professional non-stick pans. It's only on cheap home teflon pans that you cannot use them.
All non stick pans have a longer life if you avoid metal tools, ceramic as well as teflon. Cheaper pans become ruined more quickly, but they all last way longer when you don't use forks or similar.
Obviously, the desire results are different for each person.
Adam Ragusea if you could do a scrambled egg video I’d lose my mind
You should do a cooking eggs video adam
I like how the picture behind him at the end is exactly the type of eggs he said he didn't like.
It isn’t though are you blind?
I agree, it was small bits of egg. Not what he described.
Lol
@@DanBlabbers lol no it wasn't he specifically said you dont want small bits of egg broken up.
He said they should be fluffy. The ones they are showing don't look very fluffy to me
I miss this dude. He was so real. R.I.P my brother.
At least we still have Asia Argento🤪
@@badlaamaurukehu 👎👎👎
News flash. You didn’t know him to miss hin
R.I.P.... the culinary world will dearly miss you..
Except for the numerous great chefs that he lambasted due to envy. Short order cooks get no respect.
So true we miss him
@@matsmith5937 ummm no, he will be missed, just not by hateful ppl like yourself :)
"You don't want tiny little bits of egg as your final product."
Shows picture of tiny little bits of egg as final product...
A rare genius talent. I miss the hell out if Tony. Wish there were more like him!
I miss Anthony with his stark unhappiness in your face, no apologies.
1:31 get your goddamn metal utensil out of my motherfucking teflon pan.
Marauder1981 lmao good one
What Doth Life stainless steel for the win
Aluminum Ion pans you filthy casuals....
What Doth Life no no the Teflon is just Flavors!
Teflon? Aluminum Ion? Black iron skillet.. anything else is uncivilized.
Funny the pictures eggs in the pan behind AB is exactly the opposite of what he described. Those are shit over-cooked prison eggs.
+cato Actually, I thought the eggs in that picture looked a lot like buttered popcorn....not good!
I think its because he's giving a description in an interview and someone else is putting together the video after the fact using stock clips
Fanboys 😂
Anthony Bourdains Parts Unknown was one of my favorite shows to watch
This is exactly the way I taught myself to do scrambled eggs and even my mom told me I do them better than her. :) As he said, don't beat them to death, season with salt and pepper and cook in them in butter. That's all scrambled eggs need.
But wait to add the salt till they're done. Salts makes them runny while cooking.
@@ryanleblanc6817 Must not have much of an effect because mine end up fluffy and moist.
RIP Tony. I miss this man more than most “celebrities.” He did good for our world.
tony died???
@@Wyndex He was found hanging in a hotel back in like 2016. It was either suicide or accidental death by auto asphyxiation.
@@Wyndex Yeah, dude committed suicide a few years back. Tragic.
@@chef423 what you mean
@@ryanleblanc6817 how tf do you accidentaly hang yourself
Dude, thanks for so many entertaining shows!! I love your passion for great food.
He was so well informed, as well as being honest, a quality lacking in media personalities. Such a shame he had to leave us so soon.
Damn literally just watched this vid a few days ago. RIP
Rest in Peace Anthony Burdain We Love Youu!💚😭😭
Great video. Thanks Chef Bourdain. Thanks for your presence in this world.
Damn
Love this man and everything he has done. Great job anthony! You have inspired, even with the simple things in life 👌👍 rest in peace brotha
You love EVERYTHING he has done? Including taking his own life?
In his last few days, he texted his ex wife that he hated his fans, just so you know...
@@billymacktexasdetective5827 Shut up.
i miss this man, watching him on no reservations eating the wildest shit was always a good time.
"Eating the wildest shit" LOL LOL LOL LOL LOL LOL. God bless his soul.
R.I.P. Anthony Bourdain 😔
As in life, the simpler the better. Keep it to the basics. May he Rest in Peace.
What's better than hearing a chef talk about a recipe? Seeing him demonstrate it.
Gone but not forgotten 😢
Just like you Speedwagon
Miss you, Tony. Thanks for all you have done.
I love eggs. And this man got me excited to love eggs even more than I already did, which I never thought possible. Im excited also that my method to making eggs is similar to his, with a couple of exceptions. May a beautiful soul rest in peace.
The absolute best scrambled eggs I've ever had in my life were made by my late father. He'd mix 1/2/&1/2 cream with eggs that had been beaten, use a small pot on the stove on a pretty low heat...and stir them constantly. His repertoire of dishes was extremely tiny...but he could prepare scrambled eggs to perfection.
Funny I saw this. I just saw Gordon Ramsey do this EXACT same thing. Perhaps it’s more French style or something but damn if it is good. Different than stiff cursed eggs tho. Great on toast with some pan roasted veggies
@@vin9976 Scramble on buttered toasted bread...this is the way. *nods*
Misses him so much... such a gentle an precious person.
I learned to make them with sauteed cabbage and onions and garlic from my mom. So yummy!
Yes... don't over-complicate simple scrambled eggs. No milk, no cream, no caviar, no additional olive oil... I love it that he says we aren't making quiche!!! Love it. Perfect.
Additional? I'm portuguese and butter in scrambled eggs is kinda weird. Olive oil is what we use to not let it stick to the pan.
Always wanted to meet you Anthony. Never will. Will always remembers your tips brother.
Lots of love and respect Anthony Bourdain
some real 2nd rate content. Instead of watching him cook we get to watch archive footage combined with him talking in a studio. Just so they could churn out multiple videos without much setup or studio time.
Ever since doing them the Ramsey way, I'm never looking back. Them shits delicious.
HATE! Ramsey's way, its the french way, i want scrambled eggs, not creamy custard.....but hey personal preference yo, tis all good :)
The Ramsay way is good, but it gives me the shits.
I dont like it that way either, mine are soft and buttery but not almost lumpy pudding like the way the french/ramsey enjoy it.
The BEST!!!
Ramsey makes everything into a big stupid rock concert... I don't think its better, I think its a hassle.
Great advice Sir!!!!!! RIP Mr. Bourdain!!!!!!
I fully agree on not adding milk/cream to scrambled eggs. Egg is way better when it's just EGG
Would have been a better video if he actually cooked his scrambled eggs in front of us so we can actually see what he's talking about lol
I don't think I've ever actually seen him cook anything. He just seems to get paid to go around eating things and talking about them.
Troy Brophy He actually graduated from the Culinary Institute of America and was a professional chef for many years before venturing into world-travel and eating shows =)
Yeah, I was being somewhat sarcastic, although I've personally never watched any of the shows where he does any cooking.
Troy Brophy He has done some cooking in some of the CNN segments that he has with Anderson Cooper. You can easily search for it on youtube. But yes, his shows are mainly about food and travel, and less about actual cooking. =) And sorry, I've been told that I'm not good at detecting sarcasm in its written form. ;)
Naomi Nguyen he doesn't like Anthony due to the donald effect
i know i am late but
R.I.P
Anthony Bourdain.
We Will Miss You.
What a man of integrity, who was willing to listen to the people of Gaza when nobody else would. ❤
Great advice.
I think (0:39) comes down to personal preference. I personally like my eggs perfectly blended, and the idea of having evenly distributed whites and yellows is not for me. It's almost like two different flavors constantly competing for your taste buds' attention. So, the 'homogeneous yellow mix' as he describes it is actually perfect for me. I do agree with his other tips though.
nothing worse than snotty white parts in the scrambled egg
"People find a way to over complicate them and screw them up."
He's talking about Gordon Ramsey.
And yet Ramsay is the best chef in the world.
Nope, he's talking about Heston Blumenthal
Ramsey’s scrambled eggs recipe is now how most chefs cooks their eggs 🥚 🍳 (British way) Ridiculously light, a fluffy & fluorescent texture lightly seasoned at the end finished with chives & creme fraiche. Americans like their eggs overcooked (it’s subjective) Try it ?
@@theoutlaw5806 naw, we just don't like them gay
@@dubsbarry9963
But your Gay ? So it makes perfect sense ?
Gay eggs, Gay man ?
(Not that I’m homophobic at all !)
But each to their own Baz eh ? Just the way you like em ? The eggs I mean.......
Great tip on the figure 8 technique!
Awesome video
I'm sorry about your troubles Anthony. Rest in peace.
i understand english perfectly but i find myself reading the subtitles
R.I.P and thanks for sticking to classics... this is a no-fuss classic way to make a great scrambled egg!
Anthony Bourdain: my hero here on CZcams when it comes to cook really good scrambled eggs and that`s all you have to know for making good scambled eggs on you own, it`s all no rocket science, it`s only "all about the egg" and nothing more.
For me it`s only a love relationship, because that's exactly how my mother taught me as a child and I never made scrambled eggs any other way and everyone always enjoyed it.
Sometimes I also fry some small pieces of raw ham, sliced mushrooms and a small chopped onion in an etxra pan, which everyone can then add over the scrambled eggs according to their own taste. I mostly serve scrambled eggs on lightly pan-fried bread slices.
Most scrambled eggs I see here on CZcams are too muddy and pale for my liking, they always look like they are only half finished to me.
I've only ever seen scrambled eggs that look like this at breakfast buffets in hotels for mass tourism or in fast-food restaurants, so always where everything has to go quickly, but never in my local breakfast cafes or in people's homes when I was invited.
gee hope the final photo ain't the egg he's describing... more like egg bits
its litteraly the opposite of what he described
could not agree more about not adding milk or cream.
The best ones I've ever tried was in Rodopi mountain -Bulgaria. Traditionally made with home made red pepper and some herbs. Simple and absolutly stunning dish !!!
What a perfect show! In honor of a great man, I just did a portrait painting of him....😍😍😍
R.I.P.❤
Is that a tan or was he fried in olive oil until golden brown?
abe frohman HOLY SHIT, IT'S ABE FROMAN. THE SAUSAGE KING OF CHICAGO!!
it’s very sad to lose someone like Anthony.😔😔😔.
you're my favorite food/travel, insightful person in this fucked world btw!
You cook eggs the way you like them, Simple as that.
I like to eat them cooked still inside the chicken. Simple as that.
RIP, legend!
He sounds on the brink of tears here.
my favorite way to scramble eggs is to crack them right into the hot butter,
and then stir them so you get definite bits of white and yolk,
cook them so they are barely still wet, season them at the table.
A free-range egg also makes a world of difference. The darker the yolk the more flavor the egg. The French have perfected egg cooking in my opinion.
Yolk color is more about feed and freshness than anything.
Scrambled eggs is the only thing my Dad could cook, when he was drunk
Tony was knowledgeable, cool, distinguished, and objective with a clever sense of humor; irreplaceable even by Mark Wiens (sarcasm intended) RIP
I've said this before and I'll say it again. The man was brilliant. We lost a Great Soul when we lost him.
Gordon Ramsay has left the chat.
Haha!
so basically put the egg in the pan and scramble it? Holy shit we've been doing it wrong.
stay tuned, next week Bourdain's video will be on toast.
stop pretending that cooking egg is some god given ability. you could oversimplify cooking a steak as well by saying its just putting it onto a grill. Making GOOD scrambled eggs is something that you need to be shown by someone who actually knows their shit, and is sometimes the mark of a good chef.
BodyRights that's the way Anthony likes it. he likes it simple. nothing wrong with that. And k sorta agree with him
Scrambled eggs are about technique, if you mix them just right they come out fluffy and soft, if you over mix or over cook them even a little they turn hard and lumpy. Alot of people (like martha stuart types) tend to try and add fair trade, locally sourced, vegan Parmesan and grass fed, organic Malaysian tofu and shit like that and they massivly over complicated a simple dish. I used to do that but when i started doing them like the french and english chefs they turned out much better.
Like Tony said, it's a simple dish but it can just as easily get ruined by either overlooking basic technique or by overcomplicated additions.
I finally learned to make proper scrambled eggs from him since i have been doing it all wrong all these while. *embarrassed* You will be missed!
Two of my greatest loves in one video. AB and 🥚
Love you Tony B. From the heart.
What's the best heat settings?
hot but not too terribly hot lol
There is no perfect heat setting with each you'd have different outcome.
Medium to medium low... you can use higher when feeling confident with it,
biggest sacrilege IMHO is overcooking a silly scrambled eggs.
Also over stirring it, you can only do that if you intend to have smooth paste.
This is a simple dish that can be very hard to do exceptionally well
because it requires full attention and control of every second that happens in the pan.
As low as possible. Eggs hate agressive heat. It takes far more time, but the end result is worth it.
I'd argue, if you use very low heat it's difficult to set eggs evenly.
Like a really aggressive medium heat? Or maybe a super normal setting? How about a really, really hot low heat?
Yes, Anthony, like with most things, people find a way to complicate it and screw it up.
Love Anthony. Also, while it's not the same method as described here, there's a simple and lovely way that one of the brothers cooks eggs in the last five and half minutes of the movie, Big Night. It's a great scene.
LOL that last pic was totally not what he meant. Yet thank you Bourdain for reassuring me that my favorite way of making eggs is one of the best ways. I've always loved eggs simple with butter, gently but perfectly battered on low heat.
it wouldve been nice to have him just quickly make some eggs so we could see what he means with the final texture and what not
When doing scrambled eggs on another show he put mushrooms and creme fraiche in so don't focus too much on this bare bones approach.
Same here.❤️
Still watching him in 2023. RIP.
he looks …different… what is it… morphing into a tanned Ron Perlman
I prefer the French style. Stirred vigorously and not overcooked. Comes out creamy and delicious. The vast majority of American scrambled eggs are overcooked with big, dry curds.
I prefer my cooks not dead
I prefer my eggs not to be nasty french mush. French style is for France, and babies
This is how I learned to cook scrambled eggs for my family when I was a young teenager except that I used chop sticks to whisk the eggs in the pan rather than fold it with a spatula. However, now that I'm an adult, I find there are other methods that are better because they turn out less rubbery and I actually like my eggs a bit runny even when scrambled. I think putting it in the hot pan is what makes them that way (though that's how Julia Child did it to make French style omelettes as she put them in a hot pan and cooked it for like a few seconds while pulling the pan to force the shape). Gordon Ramsey's recipe is my favorite, but when I don't have creme fraiche I just do it Jamie Olivers way (English or American) because it's essentially the same method except Jamie whisks and seasons it before putting into the pan while Gordon doesn't. I prefer to not whisk it beforehand. As for seasoning, I know people swear the pros and cons of both, but I don't really notice a difference except I can taste the seasoning better if I do it after.
"Like most simple things ppl have a tendency to complicate them and screw them up"
AKA Life.
RIP Anthony
Hear that Ramsay...this isn't a fucking Quiche.
"People find a way to over-complicate and screw them up," *cough* gordon ramsay *cough*
his method is really good, especially if you add a bit of parmeggiano style cheese;)
Gordon's method is actually quite simple so long as you exercise the technique and timing properly. What's complicated about eggs, butter, cream, chives, and S&P? Even the food he prefers to serve the eggs with is remarkably simple: sourdough toast, vine tomatoes, and flat cap mushrooms.
I mix Chinese and Japanese preparations. Very low beating of egg, add mirin, bit of soy, sugar, salt. Lots of HOT oil and basically fry the thing for 30 seconds. Comes out crispy yet wet, savory, and sweet all at the same time :) I’ll have to try it with butter too
Just him talking about scrambled eggs makes me feel good. RIP Tony
What's with the subtitles? Speaking pretty clearly.
deztroyer76 it's for some people who don't speak obama
Rafaellm ok l Artiga Ain't dat da truf.
I'm guessing this is meant to be posted on facebook, where it plays without sound by default. This way people are still drawn to watch it.
deztroyer76 maybe deaf people want to learn too...
Franklin Blankenship Then they can turn on closed captioning for the hearing impaired.
RIP
I love him!
I miss him so much!
Soft scrambled only pls
Amocoru Martha Stewart Snoop
Absolutely. Or that's what they taught me in chef's school. This way is too fried. I think it's a North American thing, not European.
funkyalfonso It is. You have to order soft scrambled in the US or they overcook them into a rubbery mess. The second I tried English style there was no turning back. Amazing.
Love the creamy French version...or I should say European. My wife has to have hers hard as a drum. I hear so many people say "you are going to get salmonella" the danger is the shell not in the egg itself.
cooking eggs to the point where they begin to get warm then REMOVEING from heat basically brings them to the 'danger' zone of food temperature (especially dairy/poultry)... I.E. soft scrambled eggs essentially does this! The chances of getting sick from raw eggs is less than luke warm patially cooked eggs... you are awakening any pathogen to the point of comfortable temperature then proceeding to consume... yall are playing roulette with your belly!
Am I the only one who is watching this after his death?
Rest in peace Anthony. May God surround you with love, and the
angels surround you with their joyful music, so you can be happy.
He never believed in God, had no kind of religious upbringing, for which he said, he was always grateful to his parents. So, nice, hopeful thoughts, but doubtful.
@@markcollins2666 I hope he is in Peace though no matter if he believed or not. Kate Spade a fashion designer also committed suicide like Bourdain.......so sad. Peace to all.
Best scrambled eggs I've ever eaten was at a military convention. Absolutely everything that was served was the best food made from scratch. I think they brought in special cooks for that event. It was amazing.
Step 1) call Gordon Ramsay to cook it for you.
Step 2) eat
Why not actually scramble a couple eggs your way insted of talking about it?
madcamdisease because he cant do it anymore
Legend 🙏🏼
I once cooked an omelette for a friend of mine and she liked the fact that she could see this ripple of white and yellow pattern. And she was a much more experienced cook than I would ever be. But I like to add some sliced green onion beside salt. The simpler the tastier.
Looks like they pulled him out of a sweatbox he'd been kept in for two weeks.
In my humble opinion Anthony's method is good but definitely requires great eggs. And frankly, if I've got a great farm fresh grain fed egg, I think Over Medium is the way I'll go. Super Market eggs are what is most generally available to me. As such, they need a different approach. I beat my eggs with a little splash of low fat milk (cream goes too far as you'll see later). Like Anthony I start with a hot pan (and prepare them the same) but lower the heat right away so that I slow down the cook. This, and the milk, keeps the eggs moist without having to leave them partly under cooked (some people demand that). Just before the eggs are finished I turn off the heat and toss in a light amount of good grated cheddar cheese (for two or three eggs maybe what you can hold with the tips your fingers. It's not to make cheesy eggs, but to be more subtle and support the eggs flavor). It's important to turn off the heat and let the eggs melt the cheese as they finish cooking or the cheese will be stingy (bad). Softly fold the eggs around the cheese until it basically disappears into the eggs. Season to taste and enjoy.
L. Scott Music
I agree with your method wholeheartedly
He taught me how to make scrambled eggs, mine were horrible until I watched this. I will miss his straight forward approach to everything
i love Tony! i used No Reservations s4 as my itinerary. Flew 26 hrs for a damn stuffed muscle in Istanbul.... twas worth it! 👍