About MasterClass:
MasterClass is the streaming platform where anyone can learn from the world’s best. With an annual membership, subscribers get unlimited access to instructors and classes across a wide range of subjects. Stream thousands of lessons anywhere, anytime, on mobile, desktop, and TV.
• Subscribe: https://mstr.cl/30SH1wj
• TikTok: https://www.tiktok.com/@masterclass
• Instagram: https://www.instagram.com/masterclass
• Twitter: https://www.twitter.com/masterclass
• Facebook: https://www.facebook.com/masterclassofficial
#MasterClass #shorts
48 Comments
This is just an option to try for a little more refinement from time to time. Doesn't have to be the go-to on every occasion. I make scrambled eggs a lot, and rarely go through these additional steps and techniques. But now that I know them, it's fun to give it a go from time to time – tastes amazing and different, and stretches some culinary muscles I don't always use!
Prententious, unhealthy, and runny. I simply don’t understand this “Michelin star” method of “scrambling eggs”. It’s just runny creamed eggs and it’s not for me. YMMV.
I added gouda with truffles to this recipe. Gosh, it was great.
It's like mashed potatoes. I do this same approach but stir slowly to get big curds. To each his own.
I got to cook it more than that man
This is butter with eggs 😅
Should try cooking them🥰
Nasty looks like baby food
Those eggs like dead in colour
clearly a man who does not do his own dishes. just saying
What kind of cream?
I am a kid
Whisk, strainer, bowl, another bowl, pan, plate, and spoon. You could eliminate four of these. This is why people don't cook. 7 things to wash for eggs?!?? McDonalds is a 5 minute drive.
That’s not how you make scrambled eggs chef
That will be $1754
Glad his cooking is far, far better than his French. Lol.
That is how my dad cooks scrambled eggs. He’d add the last yolk to the scrambled eggs, to make it more eggy, without overcooking it. Soft and buttery. Yummy.
YOU SIR ARE A TREASURE !!!👏🏼👏🏼👏🏼💐💐💐♥️♥️♥️
“Only a fool would rush scrambled eggs.” – MPW
Oh for eff's sake.
What kind of cream?
A little more butter and more butter and more butter 🧈
Only a fool rush scrambled eggs
Sounds like Saul Goodman
better call scrambled eggs
obviously, Thomas Keller is a master. I wouldn't think of criticizing him. But, the classic French way would be to cook scrambled eggs with a bain-marie (double boiler…putting that bowl over a pan that has a bit of simmering water). Cooks the eggs slower and allows you to get the curds even smaller. Personally, I like a bit larger curds in my eggs (better texture imo).
The F is silent.
Green onion would be better than parsley plus do scrambled eggs in a double boiler if you like them with this texture.
With metal flavour
I make them almost exactly the same way! My recipe is still better. But it’s nice to know my cooking can go toe to toe with a world class chef.
Ridiculous putting scrambled eggs through a strainer to “get rid of particles.” This is so pompous
miracle
1/2 a stick butter, what's not to like?
Gordon be like 👀
Im sorry, that looks terrible. Like egg soup.
Your scrambled eggs are better than gordaon ramsey
MPW does it better
What if I don't like slimy, undercooked eggs?
Thomas is my favorite chef to watch. So easy to follow
How is nobody talking about how this recipe is almost the same as Gordon Ramsay’s 😮
I've done all the big guys' screggies and they all have something good to offer. But I have valvular replacement in the post, so Marco & Heston have to take a back seat.
Saludos de mi venezuela gracias chef
Bruh that's half a stick of butter in there
No.
Place the eggs under microscope i think you'll see steel particles
Eggs and butter…. It’s food…. He didn’t build a house
been cooking for 12 years and i watched 2 thomas keller shorts and learned 2 new tips 1. before adding butter to something you’re searing on a hot pan add a touch of oil to bring the heat down a bit to not burn the butter 2. put eggs through a strainer to help it dissolve and mix better and catch any missed egg shells
“If you have to take your pan off the stove, you’re lacking understanding in temperature”