How to Make French Creamed Eggs

Give your eggs a twist and make French Creamed Eggs.
Brought to you by the Chefs of Le Cordon Bleu.
Visit Le Cordon Bleu at www.chefs.edu

Пікірлер: 8 651

  • M M M
    M M MАй бұрын

    I can hear the chef literally breathing life into the meal

  • Na Da

    Na Da

    Күн бұрын

    To y'all lard hating negative talking need to go eat homemade whipped cream and gain a pound individuals... Eh take some of my chocolate too why dontcha. Make a pimple smile sometimes aight. 😉

  • Na Da

    Na Da

    Күн бұрын

    Yes! I love it! Reminding me of my dad right now.... you can hear just how good his recipe done "this/his" way will be, if you listen. Funny.

  • Kitcat Meowpurr

    Kitcat Meowpurr

    Күн бұрын

    @bart van capellen well it is a French recipe, the French use a lot of butter, cream, milk and eggs in many if their dishes. An American vlogger moved to France and she explained the French lifestyle and why they don't gain weight even though they eat a lot of dairy, fried foods, red meat, bread, pastries and wine. She said the eat snall portions, and a variety of foods not a lot of one thing the way Americans do (like a huge plate of spaghetti, a large burger and unlimited fries, and too many frozen snack foods, the French don't eat). She also said that the most French people do walk a lot more than Americans do. I also noticed that Europeans don't usually eat alone nor do they eat while watching tv. Eating in front of other people helps to reduce stress therefore you will eat LESS. Also, eating while watching tv will cause you to eat more. The American culture has so many built in bad habits that lead to physical and mental disorders years later. The food most people gorge on while watching sports is ridiculous. On so many levels America is a MESS !

  • kyle Allin
    kyle AllinАй бұрын

    Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.

  • Nick Widmer

    Nick Widmer

    19 күн бұрын

    He still lacks basic (high-school) chemical understanding

  • Artistram3d1
    Artistram3d1Ай бұрын

    Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!

  • William Thaddius
    William Thaddius2 күн бұрын

    I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future. I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu

  • Mr. YouAintGotNoSense
    Mr. YouAintGotNoSenseАй бұрын

    These eggs looks so delicious. Chef did a wonderful job explaining every aspect of this.

  • Andre Green

    Andre Green

    Ай бұрын

    @kullikellot soi WTF was that jibberish ?

  • kullikellot soi

    kullikellot soi

    Ай бұрын

    is it if have i have heat 😎 Cool 😎 Mut😎 Cool 😎 Mut heat wave micro stoven oven closet in kitchen aspect of 16" and is very food making of it. so is i can of making this chief master handyman batman lol xmg wassup goooood bye man 😎 Cool 😎 Mut😎 Cool 😎 Mut

  • Angharad Swansea
    Angharad SwanseaАй бұрын

    I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.

  • Gramma Jo
    Gramma Jo10 күн бұрын

    This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.

  • Raaj
    RaajАй бұрын

    Thank you Chef for a detailed step by step explanation. Love and Respect.

  • Lynn McBride
    Lynn McBride24 күн бұрын

    Very inspiring dish, and very inspiring chef. Taking something simple and making it elegant. I typically have breakfast duties during the holidays, and I will try this. Thank you so much!

  • Wateringman
    WateringmanКүн бұрын

    Thank you so much for this wonderful and beautiful presentation. In my kitchen all of my eggs are put through a fine sieve or colander. I will fry the bread in clarified butter; More delicious than oil. And there is a rule in my kitchen that even cherry tomatoes get skinned. I'll be trying this the next Sunday. Thank you Chef!

  • Helen Sammann
    Helen Sammann9 күн бұрын

    That was so fun to watch! I've never heard of that dish and it looks wonderful! I am an egg lover, any way you want to fix them! I'm sometimes unsure of my culinary skills, but I so want to try this dish! Thank you for sharing.

  • Fredd Marshall
    Fredd MarshallАй бұрын

    I love all the stuff about keeping the offcuts and oil for other uses. Very important to consider when making some of the recipes you see on this site, or in fancy cook books. Recipes can seem wasteful, but can really just be giving you future ingredients, like the croutons and the oil. Or the offcuts of veges can go into a stock for future use. Good stuff. These eggs look incredible. Will try this, with my own twists.

  • Anthony Drake

    Anthony Drake

    Ай бұрын

    Except people who are not Chefs are unable to devote 8 hrs+ a day to ensuring 100% utilization.

  • T T O M O

    T T O M O

    Ай бұрын

    After cutting the crust off, one could then still cook them in the oil with the "fried toast points" , making garlic infused croutons right away.

  • Peter Scrafton
    Peter Scrafton3 жыл бұрын

    First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread

  • Elizabeth Dorchester

    Elizabeth Dorchester

    3 жыл бұрын

    Peter Scrafton hes one of the best

  • Brenda
    BrendaАй бұрын

    Great tutorial and my mouth is literally watering. Looks amazing.

  • Donetta Mckenzie
    Donetta MckenzieАй бұрын

    Thank you chef for explaining each part of the preparation and execution of this dish. I'm not a great fan of eggs, but you word it do that everybody understand. I have worked in a 5* hotel kitchen and would have loved to be under your instruction. What a wonderful man. I think that I am in love. 😉😊

  • alizcool1

    alizcool1

    18 күн бұрын

    I guess women really love a man who tells them what to do

  • Alain Portant

    Alain Portant

    Ай бұрын

    You're not a big fan of eggs

  • Bogdana V
    Bogdana VАй бұрын

    Thank you Chef !!! Well explained and great presentation. And it’s delicious 👏👏👏

  • anthropic android
    anthropic androidАй бұрын

    Subscribed due to the chef's good attitude; he's cooking for the right reasons

  • Michael Ellis
    Michael Ellis3 жыл бұрын

    I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.

  • Mike Bumgardner

    Mike Bumgardner

    3 күн бұрын

    @Gigmaster me too, I call them scrambled soft.

  • Donald Berton

    Donald Berton

    4 күн бұрын

    rofl, typical angst from people who cannot culinary.. news flash, the french killed thier royalty, thier food is peasant /country food, thats it. just in a different language, an a process.."American Chef". .. just shows they are not actual chefs..smdh, there aught to be an asterisk

  • L K

    L K

    4 күн бұрын

    @Pete “their scrambled eggs not there”

  • Blaize Gottman

    Blaize Gottman

    6 күн бұрын

    I would love to make it myself

  • opwave79

    opwave79

    7 күн бұрын

    I’m just here for all the fake people faking that they’re experienced chefs. Ya’ll work at McDonalds.

  • Pickle Jam
    Pickle JamАй бұрын

    0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...

  • Jenny McKinney
    Jenny McKinneyАй бұрын

    Thank you! Had this wonderful style eggs in Belgium and loved them. Now I can properly make them at home 😊

  • USA 4EVER
    USA 4EVERАй бұрын

    I like how you explain everything so simply and easy to understand! You have a new subscriber!

  • michael salazar
    michael salazarАй бұрын

    Gosh! I am nowhere near this man's skill level, but he explained it so well! I am tempted to try it! Thanks so much!

  • Andre Green

    Andre Green

    Ай бұрын

    @PoM MoM oooh ! Let’s see. Scrambled eggs with cream. Haute Cuisine at it finest. Please !

  • michael salazar

    michael salazar

    Ай бұрын

    @PoM MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!

  • PoM MoM

    PoM MoM

    Ай бұрын

    @Andre Green Geez Friend, these are CREAMED EGGS not Scrambled, pay attention !

  • PoM MoM

    PoM MoM

    Ай бұрын

    I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan. You're warming them through while melting and incorporating the cheese, slowly. WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time. Enjoy.

  • Andre Green

    Andre Green

    Ай бұрын

    @michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂

  • Nabil Shaikh
    Nabil Shaikh4 жыл бұрын

    Pretty awesome... I was looking for this recipe since I had this once in the breakfast spread of Hilton Hotel 🏨. I made this immediately after watching the full video, and it turned out exactly the same. The expert tip to cook on a low flame with butter was the key. Thank you chef for sharing this wonderful secret. You made my day 😄👍

  • Ella Mone

    Ella Mone

    3 жыл бұрын

    Nana Ann, the Dijon really gives it the umpha pa lol. Just cook very slowly and you can use french stick bread if like. Hope it turns out for you because sometimes if it goes wrong the 1st time I don't give it a second go :) Doing some Asian shopping in the morning here...

  • oppsy dippsy panda

    oppsy dippsy panda

    3 жыл бұрын

    Nsbil where nd in which hilton?

  • Nana Ann

    Nana Ann

    3 жыл бұрын

    @Ella Mone Ooooh eeeeeh, you're making me hungry & I still haven't gone shopping for ingredients. Personally, I'd probably enjoy an accompaniment of cherry or grape tomatoes easy, but my husband puts them into the same class as broccoli...untouchable, hehe, so I understand how you feel.

  • Ella Mone

    Ella Mone

    3 жыл бұрын

    Nana Ann, I've made them before just came back as I misplaced his instructions I had saved. These are great for dinner or brunch. Oh and easy to make. We all have these ingredients at home but I have left the tomato out :)

  • Nana Ann

    Nana Ann

    3 жыл бұрын

    Not just butter, but clarified butter...I've known about it forever thanks to my mom, but this man explained the function thereof. I'm glad you enjoyed it, I'm looking forward to making it as well. I came to this video because I had never heard of these eggs before.

  • Traekas7!
    Traekas7!Ай бұрын

    Wow! This French, Creamed Eggs dish looks mouthwateringly delicious! TYSM, Chef, for the terrific tutorial! I’m hoping to manage to use this video to make that dish here, @ home. Got my fingers crossed 🤞!

  • Kristoffer Karlsson
    Kristoffer KarlssonАй бұрын

    11:54 "Sometimes things in the kitchen work on accident". Love that one!

  • lucky lock
    lucky lock23 күн бұрын

    This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave

  • theeyethatchanges
    theeyethatchangesАй бұрын

    Thank you for your time, effort, and professionalism in passing on this knowledge

  • Paul H
    Paul H2 жыл бұрын

    Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.

  • my mouse at my food

    my mouse at my food

    7 күн бұрын

    @S S try and do 100 of those in 1-2 hrs and let us know how you did.

  • S S

    S S

    9 күн бұрын

    yeah, which shows you anyone can cook!!!!

  • my mouse at my food

    my mouse at my food

    9 күн бұрын

    I wouldn't call this a masterpiece. It s basically scrabbled eggs on fried toast with way too much fat added to it

  • Betty Bridges

    Betty Bridges

    9 күн бұрын

    To runny for me couldn’t eat it that way sorry but pretty dish

  • Wayne Halliday

    Wayne Halliday

    11 күн бұрын

    @Mike koz bahahaha your delusion is funny

  • Philippe deRepentigny
    Philippe deRepentigny29 күн бұрын

    Yummy ! I've got to try this. Thanks, well presented and simple to follow and understand. Thanks

  • S KH
    S KHАй бұрын

    So relaxing watching and listening to this chef, and eggs look amazing yum 😋

  • Country Cluckers
    Country CluckersАй бұрын

    I can absolutely appreciate your talent and passion for your profession. I sometimes wonder why I did not go to culinary school, instead of the path I did take. Your dish of French creamed eggs seems to be executed perfectly, but wow, I need my eggs a lot firmer than that, but not browned at all, somewhere in the middle from this consistency and overcooked/browned. 😀

  • jaynbob42

    jaynbob42

    19 күн бұрын

    Although I agree and like a firmer texture as well, I will say that the eggs are actually well cooked in this dish. The cream and the cheese make them seem like a loose cooked egg. But yeah, I like a bit more bite to my eggs as well lol

  • Vera Saucedo

    Vera Saucedo

    Ай бұрын

    I too like my eggs cooked a little more ! This was a Beautiful Presentation ...

  • Christopher Helton

    Christopher Helton

    Ай бұрын

    @stavros333 If he loses weight, will you learn how to punctuate?

  • Christopher Helton

    Christopher Helton

    Ай бұрын

    Everybody has their preference with eggs. No shame. If it's delicious to you and your loved ones, that's all that counts!

  • Todd Lash
    Todd LashАй бұрын

    Beautiful preparation chef! Maybe I missed it but did you salt the toasts after coming out of the oil? If not, why not? Eggs looked perfect despite them starting hot and you did an amazing job of explaining how to adjust. Thank you!

  • Ryan D

    Ryan D

    Ай бұрын

    No because he salted literally everything else.

  • Hazel Kagey
    Hazel KageyАй бұрын

    I once worked in a five star hotel with a Chef who specialized in Louisiana Cuisine. I wasn't one of the cooks but I picked up some delicious recipes. One of the neatest things I learned was to save the tops and bottoms of all the vegetables, even celery leaves! Then put them in water to make a rue for soups or Gumbo. Great way to not waste anything. My favorite recipe that I memorized was how to make Creamed Spinach that was served with Eggs Sardu ( please forgive the spelling, it's been many years ago).

  • Tish Lowe
    Tish LoweАй бұрын

    Looks delicious and beautiful. You are a wonderful teacher!

  • Queenievenus Pluto
    Queenievenus PlutoАй бұрын

    Thank you! I am going to try and imitate your cooking of those eggs. Strangely how easy everything looks when in the hands of an expert. I think getting everything ready first helps, normally I am looking in the back of my spice cupboard, going frantically through every bottle while some food and not finding the one I want, while something on the stove burns to a frazzle.

  • alphiu
    alphiu24 күн бұрын

    I really love how you passionately detail each and every step

  • Brad Bull
    Brad BullКүн бұрын

    That does look very tasty 😍

  • H Wiley
    H WileyАй бұрын

    God, this is SO much better than some of the other videos where there is no narration. You know, the ones where the cook " presents" what they are doing like some sort of magician.

  • wyzemann

    wyzemann

    6 күн бұрын

    H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.

  • Vallrie Sweeney
    Vallrie Sweeney10 күн бұрын

    I tried the recipe. The small amount of mustard is not loud or apparent. The mustard offsets the egg yolk flavor which I am not fond of. The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious! Best egg recipe ever!

  • Afontanez7
    Afontanez7Ай бұрын

    That looks so good! I want to make it for breakfast tomorrow. Has anyone else noticed this was published in 2013?? Yet there are lots of current comments. Good food never goes out of style~

  • Guy Koppi
    Guy Koppi17 күн бұрын

    Looks absolutely wonderful! I would be happy to be served these. I’m guessing that the naysayers are those that are now calling french fries “freedom fries.”

  • Sunil Tiwari
    Sunil Tiwari17 күн бұрын

    Appreciate Chef, your preparation is simple but excellent 👌👍, Regards , going to try in my Kitchen !

  • YouDon't KnowMe
    YouDon't KnowMe4 күн бұрын

    I remember being in the hospital and they brought my breakfast late one morning. I took the cover off and was immediately disappointed because it looked like gross, runny eggs. Then I remembered seeing a video about these types of eggs and I couldn't help but try it. They were cold and they looked so runny and to this DAY I have not forgot about them!!! FANTASTIC!!! In the HOSPITAL!!!

  • Kisha
    KishaАй бұрын

    He seems like an excellent teacher. The way he broke it down would make this easy for almost anyone to try. And it turned out great! On a side note, I find his labored breathing very concerning. I doubt he'll see this, or that this will get back to him at all, but if by chance it does and it hasn't been looked at already, please get it checked out. I would hate to see anything happen due to an undiagnosed issue. Thank you for the recipe, it looks amazing!

  • Will Braswell
    Will Braswell4 жыл бұрын

    Thank you Chef. I learned several things and appreciate you taking time to video this dish for those of us that want to learn.

  • THE NINJACAT

    THE NINJACAT

    4 жыл бұрын

    me too! moi aussi!

  • River flow 818
    River flow 818Ай бұрын

    Looks 😋 😋 😋 yummy. I'm going to try this. Thank you for sharing!!!

  • Ila x
    Ila x9 күн бұрын

    Chef, thank you for posting. I really want to learn this way of cooking eggs.

  • Sankalita Banerjee
    Sankalita BanerjeeАй бұрын

    Hi I am Sankalita from India...Thankyou for sharing this recipe. Will definitely try this at home. Love your way of teaching ...every step is so much details. Thankyou

  • Gianluca
    Gianluca3 күн бұрын

    I think it's delicious, I think he's a great chef, but don't tell me it's a beautiful dish 🤣

  • Rand0mTV
    Rand0mTV2 жыл бұрын

    You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude

  • stephenwade

    stephenwade

    7 күн бұрын

    @Nancy Fahey Or a non-diabetic one.

  • Leo29

    Leo29

    12 күн бұрын

    @Manuel Orozco Yes, I think he has health issues because of a diet high in saturated fats. It seems obvious. Quite concerning.

  • I'm A Happy Camper

    I'm A Happy Camper

    21 күн бұрын

    @Mr. 10 Dollars Could be from inhaling stuff that does be in the air in kitchens. Majority of chefs are also smokers and both can cause COPD. Also yeah,being obese wouldn't help but he wasn't exactly walking or running so I'd doubt it's from that.

  • probegtdriver

    probegtdriver

    21 күн бұрын

    That would be the last thing he did for a long time, standing on his own two feet. After such an action, you would need a crowbar to get me away from him. Supervisor and stress in the professional kitchen or not.

  • Daniel Furlong
    Daniel FurlongАй бұрын

    What a great instructor! Easy to listen to and follow 👌

  • Christina Logan
    Christina LoganАй бұрын

    Looks so scrumptious 😋

  • Anoushka Armstrong
    Anoushka ArmstrongАй бұрын

    i'm French and never had these eggs, i think my grand-mere would have made them, i will try them in the near future. Mr Chef, i like the way you explain and present the recipe with details that add to understanding how to prepare better- i really wished you didn't like to eat good food so much- you sound like you are out of breath the whole time and it breaks my heart to hear it- please take care of your heart more than you like to eat , it would be all too sad to loose you sooner than necessary !!! Bon appetit !! et merci !!

  • Sandra Phillips
    Sandra Phillips15 күн бұрын

    That looks delicious! Can you use a different cheese? And, how do you clarify butter ?

  • D Hoosier
    D Hoosier2 жыл бұрын

    *FIRST* time I've watched this chef, & first time I've seen this egg dish. I love how he explains every step, & his diction is nearly perfect! I am going to make a point to either try this recipe myself, OR, order it at a restaurant whenever I'm able to get out of this lockdown.

  • Asshats Love Johnny Depp!! Johnny Depp Es Racista!!

    Asshats Love Johnny Depp!! Johnny Depp Es Racista!!

    27 күн бұрын

    -Johnny Depp PERSECUTES Amber Heard’s fans come and see!

  • cuteypie102

    cuteypie102

    Ай бұрын

    Yeah amazes me All I do is crack the egg right into the skillet and cook it soft scramble there I hate adding milk or cream to my eggs taste gross to me and I don't like that texture but the fact that they make this a whole big deal and video is ridiculous to me They teach you basic cooking skills in middle school

  • Ralph Clark

    Ralph Clark

    Ай бұрын

    @Gwen S perhaps dumb people do though

  • Gwen S

    Gwen S

    Ай бұрын

    Nice for kindergarten class but intelligent people don't need to be spoken down to in order to cook.

  • reta strong
    reta strongАй бұрын

    You make me hungry just watching this video you’re that good. You seem to be very knowledgeable in the kitchen I was wondering if you would be able to show us all how to make garlic infused olive oil that is shelf stable?

  • Saul to Paul
    Saul to PaulАй бұрын

    Looks amazing, sounds great 👍

  • Outings For Old Ladies Who Aren't Dead Yet
    Outings For Old Ladies Who Aren't Dead YetАй бұрын

    Very well explained without any condescension. A simple dish that my father used to make, but Israeli style with grated tomatoes instead of cheese and cream. The texture is lovely.

  • Christopher Helton

    Christopher Helton

    Ай бұрын

    Oh wow, that sounds incredible!

  • Snow White
    Snow White5 күн бұрын

    Beautiful dish! Thank you 😊

  • Richard Davis
    Richard Davis3 жыл бұрын

    Awesome! Thank you for the professional presentation. I look forward to your other videos. You are truly a Master Chef! I enjoyed the explanation of the importance of the correct temperatures. Will be trying this within the hour. I wish I had the Gruyere Cheese you were using. A+++ video.

  • Angela Kelley
    Angela Kelley16 күн бұрын

    Great instructions :) Thank you for sharing your knowledge.

  • A Roy
    A Roy14 күн бұрын

    Thank you for this great recipe.Beautifully explained inspite of what appeared to me a bit of breathlessness.Wish you good health.

  • Gulliver's Covers
    Gulliver's Covers3 күн бұрын

    Marvelous presentation, LCB👍 Looks so amazing! Glad to be here! Have a great week ahead Friend 🥰 Keep up the magnificent work!

  • scarlet poppyfield
    scarlet poppyfieldАй бұрын

    I made them, two days in a row. Best eggs I ever had

  • Mark Adderley
    Mark Adderley2 жыл бұрын

    So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening. When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ? Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨‍🍳 🥚 🧂 🍴

  • Precious Girl
    Precious Girl9 күн бұрын

    Yum yum! My mouth is watering!😋😋😋 Thank you Chef!!❤️

  • My Haunted Life
    My Haunted Life23 күн бұрын

    Funny, you cook much like I do! Also I just recently learned I am half French. Never knew my father's background. 👻 Cheese makes everything taste better! 😋

  • British Scorpion
    British ScorpionАй бұрын

    Thanks Chef, my scrambled eggs on toast will never be the same again!

  • Ana R
    Ana RАй бұрын

    I know what we are going to have this weekend :) I can't wait to give these a try.

  • Ana Maria Prado
    Ana Maria PradoАй бұрын

    Great recipe, first time I see it being done. Thank You.

  • bouncedancer
    bouncedancer19 күн бұрын

    Oh shucks, no wonder it was so delicious -- the cream and the cheese! I got to enjoy this dish at Mont St. Michel in France, thinking it was dairy-free😆. It was an unforgettable dish, 26 years ago. If it weren't for the cheese, I could try to replicate it using coconut cream; the plant-based hard cheeses don't quite measure up.

  • Family-account Email
    Family-account EmailАй бұрын

    I ve been wisking with milk and microwaving then smothering with saracha - I think I'll give this a go! The garlic fried points sound delicious! I had this once in a French hotel for breakfast and never understood how it was so different from what I was getting. I always remember my mum's scrambled eggs being better than anything I have produced - mum used to serve them with anchovies. It's bed time here but I feel getting up and trying this!

  • Christopher Helton

    Christopher Helton

    Ай бұрын

    lol The Italian approach: what's proper is the way Mama or Nona did it. Love it.

  • Kathleen5429

    Kathleen5429

    Ай бұрын

    You lost me at microwaving.

  • Jason Everett
    Jason EverettАй бұрын

    "It's very enjoyable to enjoy the food" Spoken like a true chef.

  • BawStop Dat
    BawStop DatАй бұрын

    Looks delicious. This is the consistency I try for, even with everyday scrambled eggs served over plain old buttered toast.

  • 717379

    717379

    Ай бұрын

    @powerslide000 As you are French, what is the name for "creamed eggs" in french please? And how do you prepare the "brouillé/scrambled ' eggs. I can't see the difference personally.

  • powerslide000

    powerslide000

    Ай бұрын

    @717379 I am french! She is correct and not correct at the same time, there is a difference in the preparation. You could also call them creamed scrambled eggs in english. She was making no distinction on the method.

  • 717379

    717379

    Ай бұрын

    @powerslide000 She is correct actually. "Scrambled" eggs are called "brouillés" in French. There is no such thing as "creamed" eggs in France (that's an American dish). The way scrambled eggs are cooked in good french restaurants is very slowly, with added cream at the end: this makes them "creamy" and not "creamed". This chef made scrambled eggs.

  • powerslide000

    powerslide000

    Ай бұрын

    @Sylvie Payette Oeuf brouilles are scrambled eggs and not creamed eggs, I guess the explanation of the went over your head

  • lulu in hollywood

    lulu in hollywood

    Ай бұрын

    @Steve McLaughlin so good

  • Norman McCollum
    Norman McCollumАй бұрын

    Haha I actually found that out myself! If you can 'hear' the egg as it hits the pan, the heat is too high. To properly cook eggs, there shouldn't be much-if-any 'hiss,' give the egg time, and in the end there shouldn't be any crunchy bits on it. I'm rather hyped, I wanna try making French creamed eggs someday! The toast bit? I might not do that, but I'd like to try the eggs themselves. Though I imagine the crunchiness of the toast with the creaminess of the eggs would be an interesting contrast. I just hope I don't under-do them, and well, this is my own perspective and preferences, but hopefully the eggs won't feel to me to be too 'wet' or 'goopy.' That might be my description of them if I don't like the consistency, but well that may be an issue with my own personal preferences rather than the dish itself, assuming I make it properly. Man, these chef videos, love 'em! Reminds me of the one I saw of the fellow chopping the 'oh-nioh' lol The onion. Cut it in half, keep the root end intact or whatever it's called, the fuzzy bit, perfectly cut in half, and then cut along the length of the onion FROM that bit, but without cutting the bit itself. Slice-slice-slice, one side to the other keeping with the lines of the 'oh-nioh,' and then flip it 90 degrees to then start chopping from the bottom towards the bit. I chop ALL my onions that way, with nice small pieces, and I love it. Absolutely love it. I include onion in a lot more of my dishes now, and I find that those TINY pieces of onion really add to the sauce in a homemade pizza. Sprinkle it on the sauce, then add the other toppings, and the small pieces of onion cook nicely with the sauce as the pizza cooks in the oven. Stunning. Awesome vid! And I love the Bob Ross style 'happy accident' with the tomato. I agree, looks charming down there at the base of the chives. I'm not really one for 'presentation,' I'm more one for practicality than aesthetics, but the dish turned out dandy. Can only imagine how delicious it is. Food is most certainly one of the finer things in life, and it's beautiful how it brings people together.

  • Bonnie R
    Bonnie RАй бұрын

    I was just thinking how I wanted to go back to French style cuisine and it's like KZread read my mind and recommended this excellent channel. I cannot wait to get back to this fine way of preparing food.

  • Chad Mower
    Chad MowerАй бұрын

    One of the best instructive videos I have seen for something as temperamental as eggs.

  • RADIN SYAH
    RADIN SYAH18 күн бұрын

    That looks sooo good, and the chef explained the process really well. But….. the amount of fat on there is just so very unbelievable 😂 Eggs cooked with liquid fat (cream) and aged fat (cheese) on melted fat (butter) served on bread deep fried in, you guessed it, fat 😂

  • Leo29

    Leo29

    12 күн бұрын

    At last, someone who is able to see what I see - a meal with a very high fat content. Really quite shocking. His breathing sounds really bad. Not surprising - a lifetime consumption of meals like this.

  • millerjoan
    millerjoan3 жыл бұрын

    This is a great video! Thank you for walking us thru this technique. I will absolutely try this tomorrow.

  • Kristin Meyer
    Kristin MeyerАй бұрын

    I'm not a cook, but I enjoy food, and have a question: Since clarified butter removes tasty milk solids to avoid burning at the lower smoke point, why not just cook in an oil with a high smoke point that won't add bad flavor, like avocado oil, and then possibly finish with butter (if that won't add too much fat, since the cheese also adds that)? Also, can you cook these with an electric frying pan to resolve the coagulation issue?

  • SexyScrambles  Clanton
    SexyScrambles Clanton 14 күн бұрын

    That looked delicious!! Thank You.

  • Wendy Denney
    Wendy DenneyКүн бұрын

    Thank you….I must try this! I SO want to take some cooking classes to take my skills to the next level….

  • John W
    John WАй бұрын

    Obviously talented man and a great instructive video , thank you. Noticed a lot of breathing sounds as he worked. I've had similar which is probably an age thing. Maybe just a microphone issue but hope Chef is in good health.

  • Dune137
    Dune1372 жыл бұрын

    This looks delicious. Thank you for the detailed video. I'm going to try it this weekend.

  • Lee Sandra
    Lee SandraАй бұрын

    Explain step by step clearly, thank you! You have a new subscriber

  • Shounak Indulkar
    Shounak Indulkar7 күн бұрын

    The process of explaining is amazing

  • theamazingsamurai
    theamazingsamuraiАй бұрын

    I just made these, eating them now. Holy crap these are PERFECT. I have finally unlocked the secret to perfect, fluffy scrambled eggs. Thank you!

  • Xronosabre
    XronosabreАй бұрын

    This was so great and chef is an exceptional instructor.

  • Violet Strike
    Violet StrikeАй бұрын

    Personally I love eggs that are rubbery 😄😄😄 however, maybe with the cheese added it would be delicious.. thank you for your sharing… 😃

  • Siobhan Crawford
    Siobhan CrawfordАй бұрын

    I love how you calmly solved the little problem of the too hot pan!

  • CeeSea Seventy2
    CeeSea Seventy2Ай бұрын

    Delicious! Well done chef, you’ve made me hungry 😋

  • Big Brother is a SOB
    Big Brother is a SOB23 күн бұрын

    Mmmm ... The "Heavy Cream" is the key ingredient. When I make my down and dirty quick version of this - which is scrambled eggs ( not this recipe he is doing), I always use cream, and for the cheese I use finely grated Vermont White Cheddar. For the toast, I will occasionally use Melba toast.

  • Evelyn Edeen
    Evelyn EdeenАй бұрын

    This was a pleasure to watch. Chef is so well-organized, careful, and skilled.

  • Leo29

    Leo29

    12 күн бұрын

    @Jonathan I think he has health issues.

  • Tyler Osborne

    Tyler Osborne

    Ай бұрын

    This guy was one of my instructors in culinary school. He's awesome 😎

  • Charlie Kane

    Charlie Kane

    Ай бұрын

    I know you don't often see chefs with all their ingredients laid out in tiny bowls when they're being recorded.

  • Jonathan

    Jonathan

    Ай бұрын

    he is breathing so heavy it’s gross

  • Sadie Girl
    Sadie GirlАй бұрын

    Wonderful presentation of this recipe. Trying it tomorrow a.m.

  • Judith Goodwin
    Judith Goodwin4 күн бұрын

    I watch this by accident. And I was absolutely mesmerized. I think I will search out more videos by this chef…

  • Grant Kirtz
    Grant KirtzАй бұрын

    I bet this guy was one of the best of his time, but it's crazy to see how far video food instruction has come in the last decade.

  • Grant Kirtz

    Grant Kirtz

    Ай бұрын

    @John Smith I certainly disagree. Good, modern, long-form productions show more detail and delve much deeper. It seems likely that you haven’t seen any of such.

  • John Smith

    John Smith

    Ай бұрын

    @Nancy Cersonsky - It's brilliant detail on this simple process. A+ stuff.

  • John Smith

    John Smith

    Ай бұрын

    @Grant Kirtz - The video instruction & production is A+ top class, and I was a chef and a photographer. This man is very detailed in the fine points of the cooking that most new presentations lack. If it's too slow for you, you are a poor learner who can simply use the -> key to skip along and keep yourself infotained.

  • Grant Kirtz

    Grant Kirtz

    Ай бұрын

    @Nancy Cersonsky I’m talking about the video production and instruction, not the cooking itself.

  • Nancy Cersonsky

    Nancy Cersonsky

    Ай бұрын

    This is classic French cooking which is classical and unchanged

  • Robert Thomson
    Robert Thomson15 күн бұрын

    I agree with the chefs proposition that “… it is enjoyable to enjoy food.” So enjoy his enjoyment of making enjoyable food that can be enjoyed when eaten.

  • Rich Felon
    Rich Felon3 жыл бұрын

    Nice vid sir, gonna try this method. You were clearly spoken and gave great direction, I really appreciate your time to make this video.

  • life's journey
    life's journeyАй бұрын

    "It is very enjoyable to enjoy the food." well said!

  • schellstarr
    schellstarr21 күн бұрын

    Delish. I can no longer eat cheese due to le salt. Delicious to imagine in my palate 💖💝💖

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