Chef Frank is such an exellent teacher, I'd love to see more of him teaching the basics of cooking on the channel 😊

@mechadoggy

Жыл бұрын

Nah, I rather see him create really complicated recipes that are beyond the limits of my imagination

@aiko9393

Жыл бұрын

He is an instructor for cooking school

@fauxz3782

Жыл бұрын

He has his own channel

@mechadoggy

Жыл бұрын

@@fauxz3782 Yep, it’s called Proto Cooks with Chef Frank

@anthonyg2889

11 ай бұрын

Im oil and how dare frank hope the eggs burn

Just tried this method and …. I’m never going back to rubber egg land. Oh what a wonderful silky mind blowing experience. Who knew a little bit of technique could change the way I eat eggs for the rest of my life

I started watching this channel because of Frank, and he’s my favorite chef overall. Food always looks immaculate, recipes are simple, and he’s chill lol. I been watching him for around three years now, and he’s still the goat to me 😂😂 LET’S HEAR IT FOR FRANKKKKKK!!!!

This video gave me the idea to use a silicone spatula instead of the normal stainless steel one i normally use to cook my eggs this morning. Even tho i have a stainless steel pan. It made a huge different thank you so much ❤

Always a pleasure to see Chef Frank!!!

This is ÈXACTLY how I cook my butter as well. Big ol chunks nicely seasoned, silky and with a pinch of beaten egg... Yummy!! 😄

@chrismlone

7 ай бұрын

Why do people moan about butter so much when it is clearly the best thing ever invented?

@willstuart4504

7 ай бұрын

@@chrismlone moan...?? Clearly you didn't read my YUMMY...😂

@AUGUSTALLEN28

6 ай бұрын

Fore real

@d.Cog420

6 ай бұрын

lol, just watched 2 of his vids, this one and fried eggs, and the boy just loads everything up with butter. Doesn't it taste great! Tastes of butter bro. I love butter, but this guys gonna have a heart attack.

@MrSeibling

4 ай бұрын

i think you should take the scrambled eggs off the heat as soon as you see the liquid turn into solid. means here just a bit earlier.

Chef Frank, I made scramble eggs just as you instructed, they were so creamy, tasty eggs. I will always make scramble eggs this way. Thanks!

Just made my own version of silky creamy scrambled eggs!! I Love this Channel so much and chef frank is a master, thank you chef!!

I add my cold butter in small cubes to my eggs half way through the cooking process and by the time they are close to done I still have some small bits not completely melted so it helps them to not overcook!

This rocks! Butter at the end, priceless.

Yup. Tried cooking them this way and they're delicious!

I made my scrambled eggs the way you prepare yours, and they were delicious!

thank u very much chef Frank. I tried it today and it was amazing!

This was super helpful. I’ve been struggling making scrambled eggs my whole life.

They came out great mate! Ty!

Mmmm, butter. A Kenji trick: add a small pinch (not a handful) of salt while whisking then let sit for 10-15 minutes. (They will change color slightly) He explains the chemistry behind it. My touch is to add a tablespoon or so of heavy cream toward the end of whisking. Pepper or chopped parsley to serve.

Fantastic, fun and simple recipe. This works like a champ every time and I no longer overcook eggs....

I love it, I make my eggs exactly like this, including the finishing butter. Another great video.

I pride myself on my scrambled eggs that always (usually) turn out perfect, but I really want to try adding butter to them after cooking next time like you have done here. YUM! Thanks for the video!

@XXXX-lv2hc

10 ай бұрын

Try French style. Totally different technique and time consuming, but worth it.

@srvntlilly

9 ай бұрын

Same here. Never heard of that before this. Sounds yummy.

This is exactly how i make mine! Love em!

Thank you Frank great video and love the personality.

The eggs came out wonderfully. Thanks for the advice.

Love your classes.

First time in my life, 64 years, that I've made perfect scrambled eggs. Thank you Frank I wish I had found this video a long time ago

@DarkRaven40011

9 ай бұрын

What I like about his video is that it is simple and straight to the point. I am tired of internet "simple" recipes having 50 ingredients. Eggs, butter, salt, pepper...*chefs kiss*

@uncle-pete

8 ай бұрын

@@DarkRaven40011 he also explains the pitfalls of using or adding other things eg. oil, or make them differently

@Skashoon

3 ай бұрын

Ditto

@fabianmckenna8197

27 күн бұрын

Just remember to stop them cooking before they're ready and carry on stirring in the pot as they will continue to cook with the residual heat. if they're still too runny you can always cook them on a bit more but if they're rubbery, they're rubbery!

Butter with some eggs added. Delicious!

Yum. But I add a little bit of milk to mine when mixing. My grandmother did that.

Def trying this. Thanks.

Recien acabo de hacer esta receta y esta riquisimo! la manteca marca la diferencia

Producers at Epicurious must’ve really had some bad egg-speriences to call in Chef Proto for this nice little diddy 👍

@noraratp

Жыл бұрын

wjうぃ

Adopted this method to make my breakfast sandwiches, fantastic.

These are the best eggs I’ve ever made! I’ll never use another recipe thank you so much!🎉🎉🎉🎉🎉

Looks delicious

That's almost exactly how I make my scrambled eggs. The one thing I learned is to set the eggs out for 15 minutes before whisking them. That's an excellent tip and I can't wait to try it!

@mico77720

Жыл бұрын

Do you refrigerate then?

@ns-sj7gi

Жыл бұрын

Eggcellent*

@johnmc3862

8 ай бұрын

They don’t need to be in the fridge!

@adriansolis5362

8 ай бұрын

@@johnmc3862 in the US eggs are "washed" and because of that need to be refrigerated

@MrApproveds

5 ай бұрын

If you whisk them they are whisked eggs, not scrambled eggs.

excellent tutorial

Love those plates

It’s perfect I tried it and wow!!!!!

I add the salt and pepper to the eggs before they go in the pan. I also put a few little bit's of butter into the eggs before they hit the pan so they melt in during the cook.

Turns out this is how I make scrambled eggs after figuring it out myself but your video is validation 😂

This is exactly how I make scrambled eggs, even down to the little bit of black pepper. On a slice of sourdough toast with a black coffee...heaven

@thegonz9

10 ай бұрын

Sourdough is a must!!

@stormyweather8798

6 ай бұрын

My fav is French .

@DoremiFasolatido1979

5 ай бұрын

You had me until coffee. Too bitter. No matter the bean, no matter the roast, no matter how much cream or sugar... Nothing but bitterness. No other flavor at all. Bitterness wipes out absolutely every other taste.

@user-qe1qt7pk8m

Ай бұрын

Can't argue with perfection! The guy that doesn't like coffee can't be American.

Just tried this it was nice

Nailed it!

just how i do my eggs! perfect!

Love always!

Eating these as we speak. Probably the best scrambled eggs I've ever had.

Thanks Chef

It had been a while since id cooked scrambled eggs. More or less followed this to a T. Best scrambled eggs I've made 👍

I love all the cooking ideas and seeing it executed so nicely. But all that butter? 😅

I like to add garlic powder, onion powder, pepper, and salt to the beaten eggs before cooking. Nothing too extreme, just enough of each to level up the flavor a bit. And definitely use butter in the pan. If I add any other seasonings after cooking, it's just a bit more pepper. That said, I don't tend to scramble eggs as much as cook them over-medium these days.

@DeyTookOurJobs

9 ай бұрын

I add a dime size bit of Sriracha for about 3 eggs. It's amazing

@uncle-pete

8 ай бұрын

garlic smothers the egg flavor completely

@canman87

8 ай бұрын

@@uncle-pete Yeah, if you use too much if it. I just do a little bit; not enough to mask every other flavor.

@canman87

6 ай бұрын

@@CP-bw8ix Not a fan of flavor, then?

Now do a french omlette!

"Eggs can take under a minute to cook" not mine, I be standing there like a Frenchman, furiously scrambling the eggs over the tiniest flame possible, for like 10 minutes. They come out deliciously soft though. I like how everyone does scrambled eggs differently, adds different spices, mixes in different stuff. I like mine with thinly diced onions, bacon, and a shitload of random spice mixes.

@MyBlackandRedCZ

Жыл бұрын

10 minutes over a small flame. 🤔 I’ll try that next time.

@TheCattyKid

Жыл бұрын

@@MyBlackandRedCZ I agree that outcome works a lot better - low flame, slowly mixing - then as it comes together, on and off the flame while stirring faster and more vigorously - they seem to come out fluffier, eggier, and have enough moisture/texture that is appealing.

@seaofseeof

Жыл бұрын

@@MyBlackandRedCZ depending on how long wet you let them, they come out more like a very runny sandwich spread than what most people call a scrambled egg -- which is exactly what I like. Super soft and runny, almost like a thin pudding. The most concentrated egg flavor I've ever tasted.

@bugsygoo

Жыл бұрын

I'm completely with you. Low and slow.

@jmsaltzman

Жыл бұрын

That's the way to get the eggiest flavor, for sure :)

This is the best scrambled egg video on youtube

Frank and his love for butter.

I love scrambled eggs ❤. These look like they would taste delicious!

Really wish epi would drop the Frank videos on Mondays...it just makes the whole week better❤

I have seen a few of his videos, this guy loves butter

This is exactly how I cook my eggs. It's perfect

I cooker Scrambled Eggs for the first time last night before coming to watch this. I used butter and constantly stirred them quick-like until they were fine and creamy, then took them off the burner and mized in some Salt, Pepper, and Garlic Salt and stirred them some more. I garnished thrm with some Frank's RedHot Buffalo. They were the best eggs I had ever eaten in my life. Believe in the power of Real Butter, guys. Believe in the power.

In a world full of dissapointment, it was great to watch this, follow the instructions, and get The Best Scrambled Eggs I've Ever Made....

Frank's eggs are my eggs. I do all of that, except... I add a dab of sour cream and a dash of dill at the end instead of more butter. 👌

@srvntlilly

9 ай бұрын

Ooo, that sounds yummy! 😋

About halfway through the short cooking process, sprinkle on a little parmagiano reggiano cheese. Unbelievable combination with the butter.

Scrambled egg perfection! Using this cooking method I like to add just a bit of cheddar cheese and a few drops of hot sauce at the end, then on the side, skillet potatoes, bacon or cured ham, and a slice of toast or a biscuit for a meal that'll last all, and I mean all, morning long.

28 years of marriage and my wife & I cook our scrambled eggs separately -- I do mine similar to yours (I will now adapt mine to yours as I've missed a point or two) and she obliterates any semblance of delicious farm raised eggs (we raise our own). There's no convincing her otherwise. 😁

@rickyanthony

9 ай бұрын

How do you raise eggs, sir?

@judsonkr

7 ай бұрын

That is a shame. My wife, my son and I are totally into these type of eggs. My sister, your wife's type and there is NO convincing her.

@cmet8280

6 ай бұрын

​@@rickyanthonypick them up and put them over your head, now you have raised them.

Finally! A person who cracks the eggs on a FLAT SURFACE! 🥚🥚🥚🍳👏🏾🤗💗

Never heard of putting butter on the eggs after they're cooked. Gotta try that in the morning, lol.

best ever put on my butter toast

Yummy 😊 😋

i love Frank

Love those eggs

Nice eggs ❤

I eat eggs alot, thank you for the video.

Dash of milk during whisking and add cheese at the end. Perfection.

My method is very similar, but I like to use high heat and keep the eggs moving in the pan so that they don't brown. I reduce the heat as they get close to being done. I put freshly cracked 4 color pepper on my eggs.

I like the fact i don't have to keep my eggs in a fridge, as my country isn't stupid enough to literally wash off the protective layer that keeps them fresh!

@judsonkr

7 ай бұрын

Your country is probably stupid in a lot of other ways though.

This is exactly how I cook scrambled eggs. I never understood the fetish some chefs have for slowly cooking eggs over 5-10 minutes, until you get something that's almost like a custard. The myth is that high heat makes tough eggs. Bah! Cook at a moderately high heat, quickly, and the eggs never have a chance to get tough since they're only on heat for a minute or two. I like mine a little less wet than Frank does, so I would finish off-heat for another 20 seconds or so, letting the residual heat of the pan firm them up just a bit more.

Finally i can make something for my wife. Wish me luck

@sarahinsf

3 ай бұрын

How did it go? 🍳👨‍🍳🙂

Its crazy how many different ways there are to make scrambled eggs.

What type of nonstick pan are you using or recommend.

Scrambled soft is great & all...but I still love my fluffy, pillowy eggs... occasionally I spend a little more time and do french scrambled, which have the most luxurious texture & flavor...but sometimes my patience doesn't allow it.. 😂

I believe that that folding way ( curd like effect ) is the oriental way to do scrambled egg. Its how I started to do them Definitely nice way to do them

So doing this! I don't like overcooked scrambled eggs. But I add a lot of pepper

I have been making my eggs like that for decades, except mine are better because I do not add pepper. But thank you Chef Frank for showing me how you do it, and they do look delicious.

My eggs never look like that, not sure what I'm doing wrong. Maybe the oil I do into the pan before butter? I'm new to cast-iron and I read in the beginning it needs more oil. x)

@judsonkr

7 ай бұрын

Too much oil possibly. Probably overcooking them. I have perfectly seasoned cast iron that need no oil but will not cook eggs in them. It leaves an awful taste. So maybe it is your cast iron.

Nooo waay!! I loove fluffy, puffy eggs!! I add milk or crème fraiche….you should try it😉

i AGREE

That intro!!!!! 😂

2 eggs plus 2 egg yolk. Very tasty.

The bowl you mix in i always lay the cooked egg in to cook the remaining egg in bowl.

Thank You.

I like to make egg creps layered with cheese. Yum

I’m chef Frank and my secret to perfect scrambled eggs is butter, timing, and more butter.

This recipe is pretty similar to my dear friend Bill Granger's Angel's Breath scrambled eggs. Just add 1/3rd cup of cream for every 2 eggs used, a bit of salt and pepper, beat altogether then cook them the same way Frank cooked his. Rest In Love Bill.

We do same but also lioke, at times, to add Xtra ingredient to enhnhance like shredded cheese, cottage cheese, cream, crushed bacon, ham, olives, etc. - to coplement we pick bagles, english muffins, etc.

I'll take fluffy or crispy eggs made in bacon grease every day of the week, and twice on Sunday.

We use some slight smoked paprika sprinkle to spice it up. Try it!

I use a fork to beat my eggs, but I stopped cooking with so much butter in my mid twenties. I’m not a “super healthy eater”, but I cut back on butter and salt. I use EVOO instead of butter when cooking. With scrambled eggs/omelette I might mix a little milk or sour cream. It gives them flavor and gets them fluffy. But, just eggs with some fresh pepper and a little salt taste great. The trick to any of this is to not overcook the eggs. 🐓🥚🍳

My experience, the tricky part of eggs is the speed of cooking, and the carryover heat. When I master both of these, my eggs are excellent. I've always gone for fluffy scrambled eggs, because I didn't know there was anything different.

@cristianroth8524

10 ай бұрын

If you want the absolute creamiest, search for Jacques Pepin's scrambled eggs. Frank's version is much faster and simpler, though.

Some fancy restaurants add heavy cream to the eggs to give added richness

1:30: Chef Frank controls the salt🤣 (if you know, you know!) 2:03: big silky curds, please

I cook mine identically down to butter on top, except that I season with salt and pepper mixed in at the end and and then a light sprinkle of pepper after

@jchomedog2887

10 ай бұрын

Yes! Salt and pepper should always go on at the last second. It’s easier to control the flavor that way and it melts into the hot eggs without ruining the seasoning or diluting it nor ruining the curd of the eggs. Salt breaks down the protein in the eggs if you add it before cooking. The only exception to this rule is if you’re going to bake something, in which case you really have pay attention to the planning of how you compose your ingredients to make sure they stay intact and preserve the flavor and texture of the dish.

Chef Frank is my hero, thats how much butter I’m trying to use. I think I secretly love butter, it’s okay cause chef Frank does too