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
I can hear the chef literally breathing life into the meal
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. 😉
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.
@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 !
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.
He still lacks basic (high-school) chemical understanding
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!
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
These eggs looks so delicious. Chef did a wonderful job explaining every aspect of this.
@kullikellot soi WTF was that jibberish ?
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
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.
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.
Thank you Chef for a detailed step by step explanation. Love and Respect.
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!
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!
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.
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.
Except people who are not Chefs are unable to devote 8 hrs+ a day to ensuring 100% utilization.
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.
First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread
Peter Scrafton hes one of the best
Great tutorial and my mouth is literally watering. Looks amazing.
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. 😉😊
I guess women really love a man who tells them what to do
You're not a big fan of eggs
Thank you Chef !!! Well explained and great presentation. And it’s delicious 👏👏👏
Subscribed due to the chef's good attitude; he's cooking for the right reasons
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.
@Gigmaster me too, I call them scrambled soft.
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
@Pete “their scrambled eggs not there”
I would love to make it myself
I’m just here for all the fake people faking that they’re experienced chefs. Ya’ll work at McDonalds.
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...
Thank you! Had this wonderful style eggs in Belgium and loved them. Now I can properly make them at home 😊
I like how you explain everything so simply and easy to understand! You have a new subscriber!
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!
@PoM MoM oooh ! Let’s see. Scrambled eggs with cream. Haute Cuisine at it finest. Please !
@PoM MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!
@Andre Green Geez Friend, these are CREAMED EGGS not Scrambled, pay attention !
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.
@michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂
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 😄👍
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...
Nsbil where nd in which hilton?
@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.
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 :)
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.
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 🤞!
11:54 "Sometimes things in the kitchen work on accident". Love that one!
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
Thank you for your time, effort, and professionalism in passing on this knowledge
Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.
@S S try and do 100 of those in 1-2 hrs and let us know how you did.
yeah, which shows you anyone can cook!!!!
I wouldn't call this a masterpiece. It s basically scrabbled eggs on fried toast with way too much fat added to it
To runny for me couldn’t eat it that way sorry but pretty dish
@Mike koz bahahaha your delusion is funny
Yummy ! I've got to try this. Thanks, well presented and simple to follow and understand. Thanks
So relaxing watching and listening to this chef, and eggs look amazing yum 😋
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. 😀
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
I too like my eggs cooked a little more ! This was a Beautiful Presentation ...
@stavros333 If he loses weight, will you learn how to punctuate?
Everybody has their preference with eggs. No shame. If it's delicious to you and your loved ones, that's all that counts!
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!
No because he salted literally everything else.
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).
Looks delicious and beautiful. You are a wonderful teacher!
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.
I really love how you passionately detail each and every step
That does look very tasty 😍
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.
H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.
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!
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~
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.”
Appreciate Chef, your preparation is simple but excellent 👌👍, Regards , going to try in my Kitchen !
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!!!
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!
Thank you Chef. I learned several things and appreciate you taking time to video this dish for those of us that want to learn.
me too! moi aussi!
Looks 😋 😋 😋 yummy. I'm going to try this. Thank you for sharing!!!
Chef, thank you for posting. I really want to learn this way of cooking eggs.
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
I think it's delicious, I think he's a great chef, but don't tell me it's a beautiful dish 🤣
You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude
@Nancy Fahey Or a non-diabetic one.
@Manuel Orozco Yes, I think he has health issues because of a diet high in saturated fats. It seems obvious. Quite concerning.
@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.
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.
What a great instructor! Easy to listen to and follow 👌
Looks so scrumptious 😋
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 !!
That looks delicious! Can you use a different cheese? And, how do you clarify butter ?
*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.
-Johnny Depp PERSECUTES Amber Heard’s fans come and see!
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
@Gwen S perhaps dumb people do though
Nice for kindergarten class but intelligent people don't need to be spoken down to in order to cook.
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?
Looks amazing, sounds great 👍
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.
Oh wow, that sounds incredible!
Beautiful dish! Thank you 😊
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.
Great instructions :) Thank you for sharing your knowledge.
Thank you for this great recipe.Beautifully explained inspite of what appeared to me a bit of breathlessness.Wish you good health.
Marvelous presentation, LCB👍 Looks so amazing! Glad to be here! Have a great week ahead Friend 🥰 Keep up the magnificent work!
I made them, two days in a row. Best eggs I ever had
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 ! 👨🍳 🥚 🧂 🍴
Yum yum! My mouth is watering!😋😋😋 Thank you Chef!!❤️
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! 😋
Thanks Chef, my scrambled eggs on toast will never be the same again!
I know what we are going to have this weekend :) I can't wait to give these a try.
Great recipe, first time I see it being done. Thank You.
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.
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!
lol The Italian approach: what's proper is the way Mama or Nona did it. Love it.
You lost me at microwaving.
"It's very enjoyable to enjoy the food" Spoken like a true chef.
Looks delicious. This is the consistency I try for, even with everyday scrambled eggs served over plain old buttered toast.
@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.
@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.
@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.
@Sylvie Payette Oeuf brouilles are scrambled eggs and not creamed eggs, I guess the explanation of the went over your head
@Steve McLaughlin so good
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.
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.
One of the best instructive videos I have seen for something as temperamental as eggs.
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 😂
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.
This is a great video! Thank you for walking us thru this technique. I will absolutely try this tomorrow.
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?
That looked delicious!! Thank You.
Thank you….I must try this! I SO want to take some cooking classes to take my skills to the next level….
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.
This looks delicious. Thank you for the detailed video. I'm going to try it this weekend.
Explain step by step clearly, thank you! You have a new subscriber
The process of explaining is amazing
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!
This was so great and chef is an exceptional instructor.
Personally I love eggs that are rubbery 😄😄😄 however, maybe with the cheese added it would be delicious.. thank you for your sharing… 😃
I love how you calmly solved the little problem of the too hot pan!
Delicious! Well done chef, you’ve made me hungry 😋
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.
This was a pleasure to watch. Chef is so well-organized, careful, and skilled.
@Jonathan I think he has health issues.
This guy was one of my instructors in culinary school. He's awesome 😎
I know you don't often see chefs with all their ingredients laid out in tiny bowls when they're being recorded.
he is breathing so heavy it’s gross
Wonderful presentation of this recipe. Trying it tomorrow a.m.
I watch this by accident. And I was absolutely mesmerized. I think I will search out more videos by this chef…
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.
@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.
@Nancy Cersonsky - It's brilliant detail on this simple process. A+ stuff.
@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.
@Nancy Cersonsky I’m talking about the video production and instruction, not the cooking itself.
This is classic French cooking which is classical and unchanged
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.
Nice vid sir, gonna try this method. You were clearly spoken and gave great direction, I really appreciate your time to make this video.
"It is very enjoyable to enjoy the food." well said!
Delish. I can no longer eat cheese due to le salt. Delicious to imagine in my palate 💖💝💖