Gordon Ramsay Demonstrates How To Make The Perfect Scrambled Eggs | Season 8 Ep. 5 | MASTERCHEF

now it scrambled eggs first of all obviously I didn't just show you how to grow a tomato and the mushroom that's pretty obvious but the secret behind any great scrambled egg is to make sure you do not overcook it now start off with cold eggs straight in to the pan take your butter three small knobs of butter from there on the stove you bring the gas up high and then start cooking the eggs very gently every time I stir I'm cleaning the bottom of the pan if we were just season the eggs now they would go gray so 30 seconds on back off that slows down the cooking process stops the eggs from overcooking so you need to be very careful back on if you've ever cooked it you'll see the scrambled eggs go really watery so it's really important that you go on and off on and off throughout the whole three minutes so they're just under thicken up now come back off the heat now we've cooled it down back on to the heat again now take your toast for tomatoes and then your mushrooms back off the heat and working with it all the time it's now starting to come together just see the texture now goes back on lightly seasoned really important right at the very end and keeps the eggs nice and fresh but here's where it goes to a completely different level take a teaspoon of creme fraiche goes in that gives a really nice creamy texture more importantly it stops them from overcooking now come to serve wanna see nice light fluffy scrambled eggs a little bit creamy but scrambled eggs the diaper and then finally finish the little smidgen of chopped chives on the top and let them sprinkle and that's our MasterChef perfects scrambled eggs [Applause] [Music] you

Channel: MasterChef On FOX

Views: 12,284,631

Rating: 4.872582 out of 5

Keywords: Gordon Ramsay, Christina Tossi, Wolfgang Puck, Masterchef, White Apron, challenges, food, cooking, cuisine, competition, chef, celebrity, dining, challenge, recipe, cooking show, Gordon Ramsay Lobster, Lobster Demo, Master, Iron Chef, Cooking reality show, Cooking TV Show, Television show, Reality TV, FOX BROADCASTING, contestants, Whitney-Bray, Hell's Kitchen, Season 8, Episode 5, Feeding the Lifeguards, Demonstrates, How To Make The Perfect Scrambled Eggs, ordinary breakfast, extraordinary

Id: eLkgILAkqVI

Length: 2min 10sec (130 seconds)

Published: Wed Jun 28 2017

Reddit Comments

[u/timewarp]

There isn't a single proper way to cook scrambled eggs. What's demonstrated here is French scrambled eggs, which produces a soft, creamy, almost custard-like scrambled egg. While I think this style is pretty great, not everybody will enjoy it or be accustomed to it. Some people prefer something a little more toothsome and less soft.

To get scrambled eggs like that, start by heating up a skillet over medium-high heat. While that's heating up, crack your eggs into a bowl (they cook fast, so you don't really want to crack them into the pan one at a time unless you're really quick about it). Once the pan is thoroughly heated, add your butter and let it just melt completely. Add the eggs from the bowl into the pan along with some salt and pepper, and immediately break the yolks and start lightly scrambling them in the pan. The eggs will begin to cook pretty much immediately, and will be completely done cooking in 30-60 seconds, tops. They will have a large curd, reminiscent of your classic diner-style scrambled eggs and they won't be tough or dry at all due to the short cook time.

[u/hippo_canoe]

As many have already said, that is his well informed opinion about scrambled eggs. But, it's just his opinion. I far and away prefer the Alton Brown method as demonstrated here.

[u/ourannual]

I cook scrambled eggs this way all the time for myself but have prepared them for others a few times and they found them too soft/runny - lots of people prefer hard-cooked scrambled eggs. Sad but true.

[u/Oreoloveboss]

This is for french style scrambled eggs, if you wan't to know the proper way to cook American style eggs, beat the eggs up, butter on pan that is preheated (say 5/10 for heat), pour the eggs in then follow this video:

https://youtu.be/OHv-Hi-1VFs?t=23

Basically when the eggs touching the pan start to cook you pull them to the middle, start with from 4 sides in a cross shape. Then liquid egg will go down where they were, and continue the process. After each cross shape, wait 5-10 seconds or so before starting over or the eggs will be too creamy. It's a delicate balance to get it just right.

However unlike the video I don't add cream, I also wait until they're about halfway through cooking before adding salt+pepper.

One final tip, take them out just before they look done, because they'll continue cooking on the plate for 30 seconds or so after.

[u/conanomatic]

I hate to break it to all of you, and even disagree with a Michelin starred chef, but this is simply not the end all be all of eggs

There are two ways that people like eggs, fluffy, or dense. His way creates dense eggs that some may enjoy, though he calls them fluffy simply because they're well cooked. He also says that you should break the egg into the pan, because doing so before hand and salting them then breaks down the egg-this is true but the implication of that is actually that the egg proteins actually tighten so the eggs are less runny and therefore better, so you should do it.

To make dense eggs you stir it around a lot and add extra dairy, the stirring gives an escape to the air that would get incorporated into eggs, and adding the dairy which is in and off itself already dense does so as well.

To make fluffy eggs you basically just don't stir them after whisking them in a bowl and just fold it around a bit like an omellette.

The principal of not leaving the eggs on the heat and not adding pepper to the end are important, but other than that he is actually just incorrect.

He goes much more in depth in this video: https://youtu.be/PUP7U5vTMM0 and that is what I'm referring to

[u/[deleted]]

nah

[u/Se7enLC]

1. Start by trying to cook eggs in any other style.
2. Fuck it up.
3. Scramble that mess. Good enough.

[u/starmastery]

That looks disgusting.

[u/Tehlaserw0lf]

EMSK the real trouble with cooking is overthinking it. Scrambled eggs are a pretty good example of this.

When learning how to cook professionally, there’s a LOT of practice and repetition. The more comfortable you get with a dish the easier it is to make. Cooks also have the luxury of not being culpable for product they waste (as long as it’s not too much) and can simply start a dish over if it doesn’t come out right. Home cooks have to buy things as they go, which makes the fear of messing up almost crippling. It’s much more disappoint to admit to your family that you fucked up dinner for everyone, yet in a restaurant, you can simply dump or eat the dish, and start again.

The key to cooking is to realize that the knife, pan, and heating element are tools, and won’t bite you. Get in there, grip the handles, and get some oil splatter on your forearms. Cut your fingers chopping onions, and burn your hands taking a hot pan out of the oven. Overcome the fear.

As far as scrambled eggs, it’s literally as easy as cracking eggs into a container, getting the mixture homogenous by stirring, getting some fat in the pan, and cooking over a lowish heat until the curds form and the eggs come together. It really is that simple.