Hello friends welcome back! I'm thinking
for the next few Saturdays I'm gonna have a little bit of fun. I'm going to
do the top recipes in each genre on YouTube. So to start off I'm going to
do chef Gordon Ramsay's scrambled eggs recipe. This is a recipe that there are probably
four or five - that I've found so far - different versions of this recipe that
he's done on YouTube. The biggest one has 33 million views, and then it kind of
goes down from there the next one has 11 million views, and then there's one with
four million views. So each one is kind of basically the same; but it's
interesting because he gives conflicting information in each of the videos which
makes you sort of wonder... like how do you actually make it? So I'm going to try to
piece it together. So first in three eggs, cold pan on the countertop. Next in three,
he says knobs of butter, always with the knob of butter, and it kind of looks like
about a tablespoon of butter per egg. So that's three tablespoons of butter. 3
eggs cold pan, now we put that on the heat and we start to stir. Now this is
where some of the conflicting information between videos comes in. In
most of the videos he says don't stir the eggs until you put them in the pan
and then only stir them once they're in the pan with the butter. In another video
he very clearly whisks the eggs together first, and then puts them into the pan.
And in most cases he says a cold pan but in the one where he's beating the eggs
together with a fork, he throws those into a hot pan, like a screaming hot pan.
So I'm gonna go with the with the information that he gives in most of the
videos which is: cold pan, cold egg, cold butter, don't start stirring until you
put it on the heat. One video he says low heat, one video he says medium heat, in
another video he says high heat. I'm gonna go somewhere in the middle and
just keep stirring. Now in all of the videos he does say to
use a rubber or silicone spatula to stir and scrape the egg off the bottom of the
pan. You can see the butter is almost melted at this point, just a little bit
in there and they're starting to thicken up already. Now if you're like me you
probably grew up eating scrambled eggs that were rubbery, probably rubbery with
a little bit of water running out one side. That's that's because they were
overcooked, and because they were seasoned too early. Put the salt in and
it breaks everything down. So I'm at the point now where I can see the eggs
starting to come together, so you pull it off the heat and you keep stirring.
You stir it off the bottom and you stir it, and you stir it, and you stir it, and
then you put it back on the heat. Chef Ramsay does this delicate dance
over and over and over again. Since this is the first time I've ever done
eggs this way, I've eaten eggs it been cooked this way,
but I don't do it at home for myself, I'm not really sure how often to
pull it off and put it back on. I'm sure some people would know but I don't. I'll
pull it off again, so I don't know if the camera can pick that up but you can just
start to see the egg coming together in there, clumping together, getting thick.
Give it another stir and of course even though I've taken it off the heat this
pan is still holding quite a bit of heat. So it's gently heating into the egg, and
then we'll put it back on the heat. So I know people are going to ask what's
your cooktop set to? Mine is set to six which is completely meaningless, unless
you have exactly this induction cooktop, and this stainless steel copper lined
pan. My setting doesn't matter sort of medium-high, is the best information that I can give
you. And you just keep stirring and stirring. On the heat it's thickening up a
little bit so I pull it off the heat. Keep stirring and put it back on, I guess
so I'm gonna say that's just about done. So I'm going to take that off the heat,
keep stirring, and this is the point where you season it. Salt and pepper
right at the very end, cracking some pepper. Keep stirring, there's still heat in the
bottom of this pan so it's continuing to cook. And this is where we put in the
creme fraiche, and we stir that in as well. The idea is that the creme
fraiche should be cold from the fridge, and it will stop the eggs from cooking.
But it's also gonna add a really nice creamy texture to the eggs, as well as an
acidic tang I would imagine. Great now because there's so much butter and
there's creme fraiche this leads to the number one comment on this video that
they're not cooked. "Those eggs are raw ". If what you're accustomed to is buffet
style steam table scrambled eggs or really overcooked kind of rubbery
scrambled eggs, these are gonna look like they are undercooked, not cooked, "raw". But
I assure you they are fully cooked. They just seem really creamy because of all
of the butter and creme fraiche. That really does change the texture and also
the method of cooking the method of cooking definitely changes the texture.
So what do they taste like? If my Mom had made scrambled eggs like
this, I would have loved scrambled eggs! They are really good. Now probably 50 or
60 million people have watched Gordon Ramsay make these scrambled eggs, and
most people have said that they're absolute crap. If I could get all of
those people who commented that these are terrible
scrambled eggs, to try them I think they might change their mind. But it is all
down to what you grew up with, and if you're not accustomed to that creamy
texture you might not like it. You might not be able to get your head around the
idea that you think they're raw, or undercooked. I assure you they aren't undercooked.
Please give this a try. Thanks for stopping by see you again soon! Glen Makes Gordon Ramsay's Scrambled eggs.
