Pro Chef Reacts.. To Jamie Oliver MAKING PERFECT Scrambled EGGS?

Let's see Jamie Oliver MAKING HIS PERFECT Scrambled Eggs! I'll share my insights on what makes these recipes great or where they could improve. Whether you're a beginner or a pro in the kitchen, you'll pick up some tips to make your Scrambled Eggs even better!

#jamieoliver #scrambledegg #breakfast

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[belva-gaming]

The moment that did it for me is when you critique his French. Him absolutely butchering French was hurting so much, but you just saying "What are you doing???" was just perfect.

[kevwwong]

Have to give Mr. Olive Oil credit here. He kept this very simple, showed the different techniques, and we got educated here. We also learned that, under no circumstances, should Jamie speak French, but outside of that, I would eat any of those eggs.

And Chef James, you were spot on - those were the nicest diner-style eggs you will ever see.

[gangulyratul]

I like how Chef Makinson slowly realises the power of the orange shirt.

Watching his videos since he first came out, big change 😂

[susaasuzz_]

I clicked so fast when I saw Jamie Oliver in the title lol

[oClock]

Jamie has given more love to those eggs than he’s given love to a lasagna.

[jaszicus]

Jamie Oliver " Bonjower, je swee un con " Yes you are Jamie, in more ways than one...

[IJN-ii]

I love your critiques. Polite and professional. Love your attention to details. ❤

[HeWhoSlayethCain]

I'm very much an American Diner style scrambled egg lover, nothing against slightly runny eggs, but i just prefer solid egg curds. Throw in some diced bell pepper and ham, sprinkle cheese on top and add some hot sauce....perfect.

[bmo]

1 is untoasted, 2 is untoasted rye, 3 is what my local diner things toasted is on a blt. 5 is about right for the toast 4 is good enough and 6 is better if you want a heavier or more watery spread on it. 7 is edible, mostly, 8 isn't, and 9 is what I got in my stocking at Christmas.

[marifewolfe]

I like the way chef Makinson explained professionally how the ingredients works in a certain foods you will cook.

[fanofintelligence]

Heard somewhere that if your eggs look "done" in the pan then they will be over cooked on the plate. Guess that would be the point of the cream. Personally, American style eggs. Cast iron pan super hot, egg beaten before going in the pan. A little bit of butter in the pan, then egg. And about 30 seconds later (because the pan is so hot) egg is on the plate. The child likes how quickly they get food! 😂❤

[yellingintothewind]

Adding cream in advance also works, as it acts as an emulsifier, in addition to adding moisture. This lets you cook the eggs to a slightly higher endpoint before you let carryover finish them, without them ending up dry. Alex, that French engineer-turned-cook, explored the technique a while ago in great depth. Would be suitable fodder for you to review.

[DrFrankLondon]

I always make my scrambled eggs with the English method, but closer in texture to the French. Off and on the fire, butter, very little salt, adding a bit of cooking cream and cheese towards the end, so they end up quite runny, but with a fab delicious texture and flavour if I may say so myself. If I make them later in the day, I may add a bit of finely chopped chives as well, just to give the eggs an extra dimension. So from my POV, I make the perfect scambled eggs, which may not be further from the truth. 😅

[EatCarbs]

When this video started I had to go make some bacon and eggs. 😉 I actually have a nonstick egg pan that I only use for eggs. Cast iron is great and all.. but I use mine for hashbrowns or home fries and frying meat. Gotta have bacon with mine. I use a lot of black pepper in my eggs as well.. Thanks for the video

[RandomInternetProfile]

I usually remove my eggs from the heat and let the pan temp continue to cook them. They get transferred to my plate immediately when they're done, so never worry about them over cooking. I grew up with a little milk being added while scrambling them before they cook. Always thought it made them fluffier

[XBluDiamondX]

Being American, I obviously like the American way lol. Anyway, I never used a cast iron to make scrambled eggs, but I do use a carbon steel pan for it. Works quite well for me.

[mhmghb]

The nice thing about a cast iron skillet is it can supplement the baseball batt as a defensive weapon. The bloody things are not light weight at all. I recently picked one up and seasoned it, works quite well and is worth the effort. Good video James!

[KikiYushima]

I do diner-style eggs when I make my scrambled eggs... I just don't like the soft, curdy eggs because I'm used to the hard, dry diner-style ones.

[alvinhokokonn]

in addition, local farm eggs suitable for half boiled eggs and it's delicious for morning breakfast with bread^^

[Trontasia]

Well I've been using the words 'restaurant-style' since the early 00's. I saw how someone made 'restaurant-style' scrambled eggs, at some public place downtown. They were using two metal rectangular spatulas and folding the eggs around - that's how they got the restaurant-style scrambled eggs. Tried folding eggs around at home and ended up with the same results.