Every Way Julia Child Cooks an Egg (with some chaos)

All the various ways Julia Child cooks an egg from Mastering the Art of French Cooking... and HB eggs from The Way to Cook.

00:00 Welcome to the Egg-A-Thon!
01:36 Oeufs en Cocotte
05:35 Shirred Egg
08:20 Poached Eggs
11:31 Perfect Hard-Boiled Eggs
16:06 Scrambled Eggs
23:08 Omelettes... (the finale)

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Ingredients:
lots o' eggs
butter
cream
herbs

(i might and probably will post more detail later...)

[calliopewoods]

I really liked this format of focusing on technique for cooking one thing. Dunno if she has a bunch of different recipes for things other than eggs, but this seems like a winning formula.

[steveolson]

At the end of season 1 episode 10 of Julia and Jacques Cooking at Home, there is a bit where Julia cracks open an ostrich egg with a meat mallet and Jacques tries scrambling it in a paella pan as they sign off.
"We'll probably be here for the next show still cooking this egg. Bon appetit!"

[StephenCameron]

I once set out learning to make a french omelette by making them every morning for breakfast. It took me *30 days* before I got a perfect one.

[Wheelman]

I love how you credit the construction workers as contributors to your show. You have a great sense of humor.

[elizabethfletcher]

Jamie - Fellow Canadian here. When I was taking Grade 12 French (nearly 50 years ago), our teacher made each of us students make a French omelet "aux fines herbes" in class (while speaking French, of course, to describe what we were doing). That lady saw a lot of bad cooks try to make eggs. The secret she imparted to us was that the fork should not touch the surface of the pan -- that way you don't disturb the egg coalescing on the bottom. It just moves through the egg on the top. That way, you don't get scrambled eggs, it takes barely a minute, and you get something that looks like an omelet. Perhaps it is also why chefs don't destroy the non-stick pan they use. Love from BC ❤

[algini]

Jacques is my hero. Came here in 1959 with nothing, after a whole young chef career in France. 65 years later, he's still going and saved your omelet day. It don't get any better than him.

[OCFHS]

One thing that could explain the time difference is the fact that in France eggs aren't kept in the fridge.

[josephdavid]

My oven is old and has a broiler drawer that's separate from the oven itself. I think that is the distinction Julia is trying to make between oven and broiler.

[Malvekazar]

The star of the show? The bread... No joke for me almost no matter how the egg is cooked, it's required to have a good slice of bread.

[RhondaThorne]

Jamie, I want to say that today is the most informative day for me learning how to cook eggs according to Julia. Never a dull moment, Thank you

[Sisterfifi]

The shirred egg would be preferable if you needed to make a batch all at once, as poached eggs you need to do one at a time. Depending on the holes in your muffin tin you could make six or twelve at once.

[erraticbear]

French soft scrambled on a crunchy piece of toast is fantastic.

[rebeccamiller]

I don't even cook... and yet I'm here for every single video

[lkh]

I'm convinced that TV chefs treat non-stick as disposable, I know coatings are better than they used to be but there's no way Jacque isn't scratching the finish going at it with a metal fork like that. A silicone spatula works completely fine!

[Djm]

🎵 Hey baby, I hear the blues a-callin',
Tossed salad and scrambled eggs
Oh My
Mercy
And maybe I seem a bit confused,
Yeah maybe, but I got you pegged!
Ha, Ha, Ha, Ha!
But I don't know what to do with those tossed salads and scrambled eggs.
They're callin' again.
Good night, Anti-Chef 🎵

[ksqwerty]

You know, doing an episode on different approaches to scrambled eggs from different chefs would be an interesting episode!

[natalieking]

And the hard working chickens of New York are exhausted but honoured by the process. Egg recipes always sound really simple, but it does make sense texture plays a role in how seasoning hits on the tongue. Thanks!

[littlestcorginuff]

It’s really great to see people learning how to cook and I’m glad you filmed it to take us on your culinary journey.

[wendyetherington]

Funny fact, the GA Egg Board that Julia mentions in the book, is a real thing to this day! They produce many of the commercially available eggs in the US. A friend of mine is a CPA for the Board. Great video, Jamie! You can never max out your egg skills!

[NikolaHoward]

In the UK, and I'd guess in France at the time Julie was cooking, we had "eye level grills (broiler)" that were at the top of the all-in-one-piece gas cooker and so totally separate from the gas oven at the bottom of the unit, the hob being in the middle. (If you want to Google, check "Parkinson Cowan classic gas cooker" and use the images selection)

Very easy to use, as it is all very visual and easy access, and I'd say that NOTHING makes cheese on toast like the eye-level grill 🙂