WEBVTT 00:00:03.490 --> 00:00:06.150 What's up FoodTubers! Mister Oliver here! 00:00:06.190 --> 00:00:09.590 Today we are cooking scrambled eggs, in three different ways. 00:00:09.780 --> 00:00:14.759 The English, the French and the American way. 00:00:15.049 --> 00:00:17.809 Scrambled eggs, so delicious! 00:00:20.499 --> 00:00:26.699 The egg is the most delicious and cheap form of protein. 00:00:27.210 --> 00:00:29.840 They have loads of micro nutrients. 00:00:29.990 --> 00:00:32.040 They are quick to cook. 00:00:32.150 --> 00:00:33.670 English scrambled eggs. 00:00:33.760 --> 00:00:35.880 We go onto a medium heat. 00:00:36.080 --> 00:00:39.420 I am using two eggs per person. 00:00:40.860 --> 00:00:44.490 I make this for two. 00:00:46.300 --> 00:00:48.230 Whiks up those eggs. 00:00:48.680 --> 00:00:54.540 One request: I hate battery eggs. Minimum for me are barn eggs. 00:00:54.710 --> 00:00:58.370 Or better: free range eggs. 00:00:58.480 --> 00:00:59.410 Let's do it. 00:00:59.610 --> 00:01:02.380 Start with a knob of butter. 00:01:03.390 --> 00:01:04.680 With a little salt. 00:01:04.930 --> 00:01:05.890 In we go. 00:01:06.700 --> 00:01:12.159 To move the eggs around I use a spatula, like this. 00:01:12.159 --> 00:01:15.210 I am going to move it around. 00:01:15.310 --> 00:01:17.180 Very quickly it is setting. 00:01:17.880 --> 00:01:21.500 You can see those little cooked curds and the raw egg. 00:01:21.500 --> 00:01:22.600 I leave it. 00:01:22.670 --> 00:01:27.049 Every five seconds, I'll give it a little move around. 00:01:27.689 --> 00:01:30.830 Some people put milk in, some people put cream in. 00:01:30.830 --> 00:01:32.770 If you cook it right, you don't need that. 00:01:33.650 --> 00:01:35.130 This is cooked. 00:01:35.240 --> 00:01:37.170 The pan is still warm. 00:01:37.250 --> 00:01:38.610 And it is continuing to cook. 00:01:38.880 --> 00:01:43.540 I put it to one corner of the pan. 00:01:43.560 --> 00:01:46.470 So it is not going to overcook. 00:01:46.760 --> 00:01:47.980 I get my toast. 00:01:48.320 --> 00:01:49.920 You can put butter on your toast. 00:01:50.010 --> 00:01:54.180 But we have a nice knob of butter already on the scrambled eggs. 00:01:54.480 --> 00:01:59.700 On we go with our English style scrambled eggs. 00:02:01.020 --> 00:02:04.110 You can see it's medium curds. 00:02:06.850 --> 00:02:07.980 Beautiful! 00:02:08.320 --> 00:02:10.680 It is still soft in texture. 00:02:10.850 --> 00:02:12.705 English eggs done. 00:02:12.765 --> 00:02:14.792 Soft, gorgeous, delicate. 00:02:14.922 --> 00:02:16.650 Next, French style. 00:02:17.120 --> 00:02:23.750 Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Ouf? Ouve? 00:02:24.020 --> 00:02:25.340 Anyway, French style eggs. 00:02:25.590 --> 00:02:29.040 You season four free-range eggs. 00:02:29.090 --> 00:02:30.190 Whip it up. 00:02:30.290 --> 00:02:32.570 We have got an inch of boiling water. 00:02:32.570 --> 00:02:37.260 We are cooking it au bain-marie, a water bath. 00:02:37.260 --> 00:02:41.410 Eggs cook at a very low temperature. 00:02:41.730 --> 00:02:43.640 It takes a while. 00:03:05.850 --> 00:03:12.500 Okay, curds beginning to form, here and here. 00:03:13.420 --> 00:03:16.750 Now it is time to put a few knobs of butter in. 00:03:16.870 --> 00:03:21.020 I am going from a whisk. I am going to use a spatula. 00:03:21.160 --> 00:03:24.560 You start to see a more delicate curd. 00:03:26.110 --> 00:03:27.470 We're in a good place. 00:03:28.010 --> 00:03:28.999 On we go. 00:03:30.679 --> 00:03:33.239 Very different to the English. 00:03:33.469 --> 00:03:34.939 When you eat it... 00:03:35.964 --> 00:03:38.524 It is very fine. 00:03:41.049 --> 00:03:44.170 French style eggs. They are delicious. 00:03:44.590 --> 00:03:50.130 Finally, FoodTubers, the American style eggs. 00:03:53.300 --> 00:03:55.300 We start off the same. 00:03:55.449 --> 00:03:58.720 Put a little salt into our four eggs. 00:03:58.780 --> 00:04:00.330 We are using a frying pan. 00:04:00.440 --> 00:04:02.350 A knob of butter. 00:04:03.010 --> 00:04:04.300 Let it bubbling away. 00:04:04.400 --> 00:04:05.910 In with the eggs. 00:04:06.740 --> 00:04:07.970 It starts to set. 00:04:08.780 --> 00:04:13.130 As it sets, I'm bringing in these sheets. 00:04:13.230 --> 00:04:20.189 You get this folded gorgeous eggs. 00:04:20.199 --> 00:04:21.999 See these beautiful sheet. 00:04:22.199 --> 00:04:26.849 Just as the French and the English: it must cook gently. 00:04:31.869 --> 00:04:36.390 There is something delicate about this. 00:04:36.410 --> 00:04:39.219 You can see the shiny parts where it's just cooking. 00:04:39.219 --> 00:04:41.759 And the cooked parts. 00:04:42.029 --> 00:04:43.029 Look at that. 00:04:43.899 --> 00:04:48.029 Scrambled, American style eggs. So tasty. 00:04:48.389 --> 00:04:50.579 The French, English and American all have the same. 00:04:50.639 --> 00:04:53.659 Eggs, pinch of salt and butter. 00:04:53.659 --> 00:04:59.649 But the method to cook has changed the texture and the taste. 00:05:00.480 --> 00:05:03.669 The English, the French and the American, are just the tip of the iceberg. 00:05:03.669 --> 00:05:05.729 There are hundreds of countries. 00:05:05.729 --> 00:05:07.179 How do you cook your eggs? 00:05:07.239 --> 00:05:08.839 Let us know. 00:05:08.853 --> 00:05:12.583 That's what Food Tube is about. Bye!