#shorts #eggs #acooknamedmatt
why eggs might always be better at
restaurants why do I have eggs and a
food processor right here whipping your
eggs is going to make the scramble so
much better I uh can’t tell you how many
times I’ve made scrambled eggs all I can
tell you is brunch why you should whip
your scrambled eggs we’re adding little
air bubbles into our eggs so it’s going
to have like a fluffy luxurious texture
this something you can only achieve with
a food
processor aged sharp white cheddar it’s
just going to get crumbled up into the
food processor then the addition of
butter all right check this out kji uh
little overview yeah look at this now we
have this is a wh whipped
cheese tossing in the eggs so now we’re
off the heat these are so easy to do
this like look at that silky that is a
beautiful looking scramble
28 Comments
Hey Matt… How r u dear??❤
🥚
👎
Lol, I just ate, and now I'm hungry again😂
Whisk hard…whisk long!
I think id lose my mind being on eggs at a brunch restaurant 💀
Ay que guapo
how is it better in resteruant when u just made it at home
You can add air to eggs with just a whisk and enough determination. Do this with your NONDOMINANT hand or suffer society awkward muscle growth.
Why is your bread so perfectly flat
Damn bro it's been a year since you showed up on my feed! Welcome back
Dude… you are beautiful asf…
…..is anyone else so distracted by that handsome face that he could be quisinart ing kittens and i wouldnt notice.😊❤
I need to est
Eat*
I just creamed.
And here i was assuming the answer was the same as it was for steaks just more butter…lots and lots of butter
Yeeeeee naaaah….nobody robo coupes 20 liters of egg mix for a weekend brunch service. You say fuck brunch like an fng
Because they really care about food, For many, food is a necessary evil!
Off course not on my watch! I do love cooking! Cheers Chef Matt from the Netherlands chef Sander! 🍝🥵🧑🏻🍳🫶🔪💪👍
Hi
I feel like resturaunt eggs are always worse
Matt is a dirty and rude man!
Talking about whipping it out and cursing….
Flaky salt!
your pan wasn't hot enough to receive those eggs
You look like markiplier if he was a chef
Matt. I don't have a food processor but I have a blender. I'm assuming the same effect happens. Would I be right to assume that or am I the ass in assume?
Ah yes let’s just waste time with the food processor
yeah that's really cost like 50 bucks
I actually achieve this with a milk frothing wand. Overdo it and I have a base for a souffle omellette