We Tried to Find the Perfect Scrambled Egg Technique (How to Make it at Home)

Jack is on a quest to discover the ultimate method for creating the perfect scrambled egg. In this egg-citing video, he takes inspiration from three distinct approaches: a viral TikTok recipe, a trusted British method, and a classic French technique from the legendary Alain Ducasse.

Join Jack on this culinary journey as he explores the art of scrambling eggs. You'll witness his step-by-step experimentation with these three methods, each promising a unique twist on achieving that silky, runny and tender egg.

First, he delves into the viral TikTok recipe that's been making waves across social media. Will puts this unconventional method to the test, sharing his honest take on whether it lives up to the hype.

Next, he dives into the Food Network's tried-and-true recipe, known for its reliability and delicious results. Will showcases the step-by-step process, giving you insights into how the pros achieve scrambled egg perfection.

Lastly, Jack pays homage to the culinary master, Alain Ducasse, by attempting a classic French scrambling technique. This timeless method is renowned for its elegance and sophistication.

Whether you're a food enthusiast or a budding chef, this video is packed with valuable insights and practical knowledge. Jack's journey to find the ultimate poached egg will inspire you to experiment in your own kitchen and find your preferred method for egg-cellent results.

So, get ready to embark on this egg-citing adventure with Will, as he cracks the secrets to the perfect scrambled egg using TikTok, Food Network, and classic French techniques. Hit that play button and get ready to elevate your breakfast game! Don't forget to like, comment, and subscribe for more culinary inspiration and cooking tips.

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

[tradingelk]

The "Folder Technique" is what I like to call "I tried to make an omelette but fucked it up, so now I'm having scrambled eggs instead"

[Food_by_Ben]

Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons.
1: Quick cooking time (15-20 Seconds)
2: Visually Larger Portion with same quantity of eggs.
3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again.
4: Visually adds texture to something that would otherwise be plain.
5: The high heat adds a little rise, giving a lighter fluffier egg.
6: For customers it can be something new and innovative.

For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!

[AyTee]

My mother taught me the folded scrambled egg method. When I did my first cooking class and did it that way, my (western) instructor told me I did it wrong and didn't bother grading me. I didn't know at the time there were different methods. I didn't pursue a chef career after that. I didn't want to be told how to cook. I still cook, just in my own kitchen and my own style.

[foltan]

I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference.
I have eggs every day and never get bored of them 🧡

[nocct]

The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.

[henriktudborg]

My grandmother has been doing the folded method for as long as I can remember.
Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.

[kevinsanders]

The small curd French scramble is really only good on some toasted crusty bread. And I use sour cream myself, and starting with cold butter in the liquid egg, so the butter melts slowly and incorporates better. And I don't use a whisk, that just looked weird. Silicone spatula for me mate

[AlBrownComedy]

The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs.

Folding in sour cream or some chèvre near the 75% stage works amazingly as well.

[MeverNind]

I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.

[pd]

The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!

[ra-voky]

martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.

[JennyDarukat]

My mom always made her scramble in more of a folded way when i was growing up, and I absolutely love it - make a big pan full at least one morning every weekend for my partner and I.

Cut it into pieces just the right size for a fresh baked roll or toasted sourdough with nothing other than butter on and I'm at home 🫠

The "actual" scramble, I can enjoy as a side when paired with something like crumbly bacon but I do prefer the folded by far most of the time because the egg is the star of a breakfast or brunch to me any day of the week

[swissoricantcg]

Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.

[fingerprince_]

The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good

[faithsrvtrip]

I already know my fav: slow and low French style with a lil cheese on top! Happy cooking and cheers ;)

[jackharvey]

Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking.

I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍

[xibalbaNOW]

Can’t beat the classic. Heston’s water bath tekkers is also top notch but slow, especially slathered in beurre noisette to finish

[Saturdaykids]

Shoveling a bowl of seasoned cheese scrambled eggs into my mouth, standing over a sink in the dish pit, during a morning shift is bliss.

[danielvousden]

One thing i've learnt, recently, is to make a cream reduction, then put your eggs in to scramble. This lends a super fluffy and light edge while giving it a rich and satisfying taste.

The interesting thing is that there are so many more ways to do it than just these three. You can let the eggs form whole, then scramble them as the whites start to show. You can separate the whites, whip them, and then re-incorporate the egg yolks... the list is endless if you're willing to do it!

[NealAndrews]

The third one is an omelette, no? Classic method for me, maybe with a bit more butter 🙂 Personally, I find the texture and colour of the French-style unappetising. Good vid 👍