What's up FoodTubers! Mister Oliver here!
Today we are cooking scrambled eggs, in three different ways.
The English, the French and the American way.
Scrambled eggs, so delicious!
The egg is the most delicious and cheap form of protein.
They have loads of micro nutrients.
They are quick to cook.
English scrambled eggs.
We go onto a medium heat.
I am using two eggs per person.
I make this for two.
Whiks up those eggs.
One request: I hate battery eggs. Minimum for me are barn eggs.
Or better: free range eggs.
Let's do it.
Start with a knob of butter.
With a little salt.
In we go.
To move the eggs around I use a spatula, like this.
I am going to move it around.
Very quickly it is setting.
You can see those little cooked curds and the raw egg.
I leave it.
Every five seconds, I'll give it a little move around.
Some people put milk in, some people put cream in.
If you cook it right, you don't need that.
This is cooked.
The pan is still warm.
And it is continuing to cook.
I put it to one corner of the pan.
So it is not going to overcook.
I get my toast.
You can put butter on your toast.
But we have a nice knob of butter already on the scrambled eggs.
On we go with our English style scrambled eggs.
You can see it's medium curds.
Beautiful!
It is still soft in texture.
English eggs done.
Soft, gorgeous, delicate.
Next, French style.
Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Ouf? Ouve?
Anyway, French style eggs.
You season four free-range eggs.
Whip it up.
We have got an inch of boiling water.
We are cooking it au bain-marie, a water bath.
Eggs cook at a very low temperature.
It takes a while.
Okay, curds beginning to form, here and here.
Now it is time to put a few knobs of butter in.
I am going from a whisk. I am going to use a spatula.
You start to see a more delicate curd.
We're in a good place.
On we go.
Very different to the English.
When you eat it...
It is very fine.
French style eggs. They are delicious.
Finally, FoodTubers, the American style eggs.
We start off the same.
Put a little salt into our four eggs.
We are using a frying pan.
A knob of butter.
Let it bubbling away.
In with the eggs.
It starts to set.
As it sets, I'm bringing in these sheets.
You get this folded gorgeous eggs.
See these beautiful sheet.
Just as the French and the English: it must cook gently.
There is something delicate about this.
You can see the shiny parts where it's just cooking.
And the cooked parts.
Look at that.
Scrambled, American style eggs. So tasty.
The French, English and American all have the same.
Eggs, pinch of salt and butter.
But the method to cook has changed the texture and the taste.
The English, the French and the American, are just the tip of the iceberg.
There are hundreds of countries.
How do you cook your eggs?
Let us know.
That's what Food Tube is about. Bye!