- [Man] We are Sorted, a
group of mates from London, exploring the newest and
best in the world of food whilst trying to have a
few laughs along the way. (laughing) We've got chefs, we've got normals, (bleep) and a whole world of stuff for you to explore but
everything we do starts with you. (upbeat music) - Hello, welcome to fridge cam. I'm Jamie, and this is Ben. - And it's breakfast time. (powerful music) - In front of us are three
different types of scrambled egg. Each one comes from a
different country's style and each one has different
flavors attached to it. - We are gonna show you how
to make each and every one and then compare them at the end to see which are our favorites. But J, do you wanna kick this off? - Why don't you come
home to England, boys? Yes, I am making the quintessential English-style scrambled eggs to be served with a stiff upper lip,
a strong cup of tea, and a tendency to ignore
all of our problems and hope that they go away without having to say anything to anybody. To make this, I will need asparagus, oil, cheddar
cheese, eggs, cream, butter, sourdough, a splash
of Worcestershire sauce, and to keep it speedy,
just like all the recipes in this video, I'm gonna be using this. (upbeat music) I'm gonna get things
started with my asparagus. Cut off the tails, rub them
in olive oil, salt and pepper in a bowl, chuck them
into a really hot griddle, and leave them to char
for three or four minutes turning frequently. (upbeat music) Whilst they char off over there, I'm gonna use a fine grating
disk on my food processor over here to speed up grating some cheese. (upbeat music) I'm gonna leave my cheese on the side. I'll come back to that
just as my eggs are cooked. Now, when it comes to scrambled eggs, there are hundreds of ways, that might be an exaggeration, dozens of, there are many
ways that you could cook scrambled eggs, but doesn't
get easier than this. I'm gonna crack six
eggs into a medium pan, add some butter, add some cream, add a lovely little
sprinkle of black pepper, then I'm gonna put that
pan up to a medium heat, keep it on the heat for
30 seconds and take it off for 30 seconds, giving a bit of a stir, then back on the heat for 30 seconds, giving it a bit of a stir,
then back off the heat for 30 seconds until your eggs are cooked. The reason for doing this is
it means that you are able to control the temperature
of your pan and your eggs so you don't over or under cook them. Simple but smart. The last step is to add my cheese in so it smells nicely and then serve up with a slice of sourdough,
eggs, asparagus, a splash of Worcestershire sauce, just a little bit of
grated cheese on the top, just for garnish. (upbeat music) Aha! - Mmm.
- You are very welcome. - Sounds good, but I propose
we go bigger and better, and there's only one place on
the planet that can do that, and that's America. Hello, America! Now, I'm fortunate to have
been in you many times and I've enjoyed every
single one of those times. And I don't wanna put our
relationship in danger with this, my American
scrambled eggs recipe. I am English. This is my interpretation, and I just ask you to be
kind when you judge it. And here's what I'm gonna use. A red pepper, onion,
oil, eggs, streaky bacon, and sourdough bread. Very first thing I'm going
to do is fry my streaky bacon off in a pan with some oil. Whilst that crisps up, I'm
going to slice some onion and red pepper with a thin slicing disk. (upbeat music) Easy. Meanwhile, my bacon has
crisped up really nicely. Now, I want it a little bit crispier than I'd usually have it
because I'm gonna blitz it into a crumb and scatter it
on my scrambled eggs later. But I'm just gonna transfer
this across to some paper towels to drain off, and I'm gonna use this amazing, tasting
bacon-y oil to fry off or saute my onions and red
peppers on a really high heat. That's gonna need four or five minutes so in the meantime, I can crack some eggs. And once my onions and peppers
are all jammy and soft, I chuck in the egg mixture. And then it's important
just to keep stirring that. You might notice that there
has been no additional cheese or cream, so this is actually dairy free. Give that a season with salt and pepper. Once they're cooked through,
take them off the heat. I've wiped out my food processor, and I'm gonna blitz up my
bacon with the knife blade. And then a sprinkle of
my bacon crumb, oh yeah. (upbeat music) - [Both] Ah! - I see, I see, but-- How about something a bit
more decadent, en France? - Ugh. (laughing) - My version is French
style, so a much looser almost custard like consistency. It uses very similar ingredients,
I'm gonna need six eggs, some butter, and I'm gonna
serve it with a herby creme fraiche with dill and
tarragon, and some caviar. Now, you get that really soft,
custard-y, silky consistency by cooking it very slowly,
so not over direct heat. Not in a pan, a frying pan or a saucepan, but in a bowl over a
pan of steaming water, and you're gonna cook it very slowly. All six eggs with a
pinch of salt and pepper, stirring occasionally. Adding into those eggs,
so that it gently melts in as the eggs warm up, some butter. Good scrambled eggs like
this needs a bit of patience 'cause you don't want
to cook it too quickly. Yes, there's about a
couple centimeters of water in the bottom, yes, it's
steaming, but the bowl itself should never get really too hot. Now, you're just gonna keep it
moving, and that bath of egg slowly warms up, but you're
stirring it every so often. Whilst Jamie had asparagus
and Mike had onion, pepper, and bacon mix, I'm going some fresh herbs, dill and tarragon. Blitz that with a knife
blade into creme fraiche, so creme fraiche has a slight tartness, but obviously the creaminess as well which will ooze into
the eggs once it's done. Now, that's almost certainly
more creme fraiche than we're gonna need for this portion of
scrambled eggs, but keep it. It keeps for a few days,
and you've got it to throw in so many other things, it's
awesome as a salad dressing, toss it through fish for a really quick almost fish pie sauce, or through pasta. For consistency, so we can
compare the eggs at the table, same as the other two, two
slices of sourdough bread. Personal thing, but if I'm
ever making scrambled eggs for a large group, I
often use this method. It takes a bit longer,
but you can do a big bowl of scrambled eggs, enough for everyone, and you can keep control
of it, you don't risk overcooking it because
it's such a gentle heat. And that's what you're looking for. Something almost custard like. (elegant music) - Ah!
- Mais oui? - I mean, usually we cook
them before they arrive at the table, but I'm guessing
there's gonna some magic blow torch that turns
it into scrambled eggs. - I think he's dissing your consistency. - Well, we'll come to that, but you... Cut that into chunks, I
want a chunk of yours. - [All] Cheers! - To me, that is everything
scrambled eggs should be. - The tang of Worcestershire,
but the richness of cream, butter, and cheese, it's... It's lovely. - The Worcestershire sauce
definitely adds a layer. - Now, I'm certainly
biased because I guess this is the style of
eggs I always grew up on, that kind of consistency
of it being quite loose, chunks of eggs, so it's
not all completely smooth. And I think, therefore,
it's always gonna have a soft spot in my heart. - Talking of textures, let's try something completely different. I'm excited for this! - Cheers!
- Cheers. - Howdy. What I like about that is that
the sweetness from the onion is the game changer for me,
and the red pepper actually, but that onion just gives you something. And that's why you have
to get it super jammy because you're getting all
your sweetness from there. - It's almost a hash without the potatoes. - Yeah, that's exactly it. - Because it's got the
onions, and the peppers, and the bacon that that's... - [Mike] It is a hash. - There's so much more going on. - What you don't have is any of the dairy, so it's a lot drier, it's not as loose, but with all the bacon fat
from when you fried off in that pan, the bacon fat
gives it that kind of-- - It takes on all of
that flavor, doesn't it? - [Ben] Yeah. - [Jaime] How are you
gonna portion that up? - Same way, so it should be like custard. - [All] Cheers! - Oh, that is smooth. There's a big kick of
dill in there, isn't it? - That isn't as buttery
as I thought it would be. I thought that'd be over the top excessive and make me feel a bit, no,
it's the way it's cooked 'cause it doesn't have the
cream that Jamie's has. It actually has less butter
than Jamie's, or, no, possibly the same, but then it hasn't
got the cheese either. So it's actually more
about how you cook the egg. It's not as rich as it looks. - The caviar actually really
works 'cause it's salty. - Yeah, it is, isn't it? - It seasons that actually. All right, J, favorite and a thought? (groans) - I prefer my eggs slightly
less loose than that. I feel like they need a
bit more structure to them, so I'm erring towards my eggs. But I do love the additional flavor. I feel like if you merged these two, you'd have my ideal breakfast. - I err towards that, but
that's because they're English. That's how I've had it
since I was a wee nipper. This is fantastic because
I just think it's got so much flavor going on,. That, well, it's nuts. And I'm glad I ate it, and
it was really interesting. Would I choose to make it? I'm not sure. - I'm gonna come with you, I
think the texture of these two I'd put on par, I don't think
I'd go to the extra time of the slow cook over
the bain-marie unless I was doing a big batch, and
then you've got more control. If I'm cooking for a
lot, I always do this. If I'm cooking at home
for me, it's that one. And the flavor of the Lea & Perrins with the asparagus and
the cheddar, spot on. - Well, you've heard our opinions, now it's time to hear your opinions. Let us know down below how you
would approach your country's scrambled eggs, and also
give this video a like because we want to get it
to all corners of the globe, so we can have lots of
international scrambled eggs. - Three deece scrambled eggs. - As if one wasn't un oeuf. - It's not a Sunday, man,
keep it in your pants. - If you like these kind of videos, make sure you give them
a like, and we'll see you every Wednesday, every Sunday at 4:00 p.m. Cheerio! (laughing) - [Host] As we've mentioned,
we don't just make top quality YouTube videos. - [Man] No. - [Host] We've built the
Sorted club where we use the best things we've
learned to create stuff that's hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching, and
we'll see you in a few days. (beep) - I'm then gonna put
that pan (stuttering).
