1 00:00:03,490 --> 00:00:06,150 What's up FoodTubers! Mister Oliver here! 2 00:00:06,190 --> 00:00:09,590 Today we are cooking scrambled eggs, in three different ways. 3 00:00:09,780 --> 00:00:14,759 The English, the French and the American way. 4 00:00:15,049 --> 00:00:17,809 Scrambled eggs, so delicious! 5 00:00:20,499 --> 00:00:26,699 The egg is the most delicious and cheap form of protein. 6 00:00:27,210 --> 00:00:29,840 They have loads of micro nutrients. 7 00:00:29,990 --> 00:00:32,040 They are quick to cook. 8 00:00:32,150 --> 00:00:33,670 English scrambled eggs. 9 00:00:33,760 --> 00:00:35,880 We go onto a medium heat. 10 00:00:36,080 --> 00:00:39,420 I am using two eggs per person. 11 00:00:40,860 --> 00:00:44,490 I make this for two. 12 00:00:46,300 --> 00:00:48,230 Whiks up those eggs. 13 00:00:48,680 --> 00:00:54,540 One request: I hate battery eggs. Minimum for me are barn eggs. 14 00:00:54,710 --> 00:00:58,370 Or better: free range eggs. 15 00:00:58,480 --> 00:00:59,410 Let's do it. 16 00:00:59,610 --> 00:01:02,380 Start with a knob of butter. 17 00:01:03,390 --> 00:01:04,680 With a little salt. 18 00:01:04,930 --> 00:01:05,890 In we go. 19 00:01:06,700 --> 00:01:12,159 To move the eggs around I use a spatula, like this. 20 00:01:12,159 --> 00:01:15,210 I am going to move it around. 21 00:01:15,310 --> 00:01:17,180 Very quickly it is setting. 22 00:01:17,880 --> 00:01:21,500 You can see those little cooked curds and the raw egg. 23 00:01:21,500 --> 00:01:22,600 I leave it. 24 00:01:22,670 --> 00:01:27,049 Every five seconds, I'll give it a little move around. 25 00:01:27,689 --> 00:01:30,830 Some people put milk in, some people put cream in. 26 00:01:30,830 --> 00:01:32,770 If you cook it right, you don't need that. 27 00:01:33,650 --> 00:01:35,130 This is cooked. 28 00:01:35,240 --> 00:01:37,170 The pan is still warm. 29 00:01:37,250 --> 00:01:38,610 And it is continuing to cook. 30 00:01:38,880 --> 00:01:43,540 I put it to one corner of the pan. 31 00:01:43,560 --> 00:01:46,470 So it is not going to overcook. 32 00:01:46,760 --> 00:01:47,980 I get my toast. 33 00:01:48,320 --> 00:01:49,920 You can put butter on your toast. 34 00:01:50,010 --> 00:01:54,180 But we have a nice knob of butter already on the scrambled eggs. 35 00:01:54,480 --> 00:01:59,700 On we go with our English style scrambled eggs. 36 00:02:01,020 --> 00:02:04,110 You can see it's medium curds. 37 00:02:06,850 --> 00:02:07,980 Beautiful! 38 00:02:08,320 --> 00:02:10,680 It is still soft in texture. 39 00:02:10,850 --> 00:02:12,705 English eggs done. 40 00:02:12,765 --> 00:02:14,792 Soft, gorgeous, delicate. 41 00:02:14,922 --> 00:02:16,650 Next, French style. 42 00:02:17,120 --> 00:02:23,750 Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Ouf? Ouve? 43 00:02:24,020 --> 00:02:25,340 Anyway, French style eggs. 44 00:02:25,590 --> 00:02:29,040 You season four free-range eggs. 45 00:02:29,090 --> 00:02:30,190 Whip it up. 46 00:02:30,290 --> 00:02:32,570 We have got an inch of boiling water. 47 00:02:32,570 --> 00:02:37,260 We are cooking it au bain-marie, a water bath. 48 00:02:37,260 --> 00:02:41,410 Eggs cook at a very low temperature. 49 00:02:41,730 --> 00:02:43,640 It takes a while. 50 00:03:05,850 --> 00:03:12,500 Okay, curds beginning to form, here and here. 51 00:03:13,420 --> 00:03:16,750 Now it is time to put a few knobs of butter in. 52 00:03:16,870 --> 00:03:21,020 I am going from a whisk. I am going to use a spatula. 53 00:03:21,160 --> 00:03:24,560 You start to see a more delicate curd. 54 00:03:26,110 --> 00:03:27,470 We're in a good place. 55 00:03:28,010 --> 00:03:28,999 On we go. 56 00:03:30,679 --> 00:03:33,239 Very different to the English. 57 00:03:33,469 --> 00:03:34,939 When you eat it... 58 00:03:35,964 --> 00:03:38,524 It is very fine. 59 00:03:41,049 --> 00:03:44,170 French style eggs. They are delicious. 60 00:03:44,590 --> 00:03:50,130 Finally, FoodTubers, the American style eggs. 61 00:03:53,300 --> 00:03:55,300 We start off the same. 62 00:03:55,449 --> 00:03:58,720 Put a little salt into our four eggs. 63 00:03:58,780 --> 00:04:00,330 We are using a frying pan. 64 00:04:00,440 --> 00:04:02,350 A knob of butter. 65 00:04:03,010 --> 00:04:04,300 Let it bubbling away. 66 00:04:04,400 --> 00:04:05,910 In with the eggs. 67 00:04:06,740 --> 00:04:07,970 It starts to set. 68 00:04:08,780 --> 00:04:13,130 As it sets, I'm bringing in these sheets. 69 00:04:13,230 --> 00:04:20,189 You get this folded gorgeous eggs. 70 00:04:20,199 --> 00:04:21,999 See these beautiful sheet. 71 00:04:22,199 --> 00:04:26,849 Just as the French and the English: it must cook gently. 72 00:04:31,869 --> 00:04:36,390 There is something delicate about this. 73 00:04:36,410 --> 00:04:39,219 You can see the shiny parts where it's just cooking. 74 00:04:39,219 --> 00:04:41,759 And the cooked parts. 75 00:04:42,029 --> 00:04:43,029 Look at that. 76 00:04:43,899 --> 00:04:48,029 Scrambled, American style eggs. So tasty. 77 00:04:48,389 --> 00:04:50,579 The French, English and American all have the same. 78 00:04:50,639 --> 00:04:53,659 Eggs, pinch of salt and butter. 79 00:04:53,659 --> 00:04:59,649 But the method to cook has changed the texture and the taste. 80 00:05:00,480 --> 00:05:03,669 The English, the French and the American, are just the tip of the iceberg. 81 00:05:03,669 --> 00:05:05,729 There are hundreds of countries. 82 00:05:05,729 --> 00:05:07,179 How do you cook your eggs? 83 00:05:07,239 --> 00:05:08,839 Let us know. 84 00:05:08,853 --> 00:05:12,583 That's what Food Tube is about. Bye!