Thanks to Helix Sleep for sponsoring! Visit https://helixsleep.com/ragusea to take advantage of their Cyber Monday Sale Extended and get 20% off site-wide!
Thanks to Helix Sleep for sponsoring! Visit https://helixsleep.com/ragusea to take advantage of their Cyber Monday Sale Extended and get 20% off site-wide!
i guess i've always been cooking my eggs french style for the past few years. I didnt know it was french, just kind of arrived on this method, i love it.
I don't think there's any better way to enjoy eggs on toast, EXCEPT for the American toad-in-a-hole, because… childhood. Which I do realize is something completely different in the EU.
PSA: euro scrambled eggs are ice cream. Add cream. Constant stirring to add some air and avoid any lumps from forming. The only difference is hot versus cold. If you switched the chiller in an ice cream maker with a heating element you could use one to make euro scrambled eggs (fun video idea?)
I make mine somewhere in-between…. medium heat so I get a nice size fluffy scramble. I don't like the super high heat like your first method, and I don't like the custard versions.
Hey Ragusea! I just started taking a med that makes me “allergic” to alcohol (more precisely it gives me an alcohol intolerance) called Antabuse. The unfortunate thing about it is that I can no longer use wine in my cooking, so RIP to my “secret” ingredient. I also can’t have vinegar or soy sauce anymore 🙁
Those French-style eggs look ever so much better on the bread. No way could I eat that without some sort of firmer texture to counter their supersoft nature.
In eastern ends of continental Europe this thing would be considered undercooked. Most people i know here prefer something halfway between Adam's high heat overcooked dry eggs and French "baby food" eggs. Most probably due to typical family sizes, scrambled eggs in some households were rarely made with fewer than 8 eggs at once, giving them that uneven, mostly runny form.
I love them. Low and slow. Lots of butter and lots of black pepper and stop the heat early and let it coagulate with residual heat. They take a little while, but are divine!
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Thanks to Helix Sleep for sponsoring! Visit https://helixsleep.com/ragusea to take advantage of their Cyber Monday Sale Extended and get 20% off site-wide!
Dude it takes like 5 seconds to hand wash a rubber spatula what're you doing putting it in the dishwasher? 😂
Shouldn't you be quite careful getting a non-stick that hot?
I hate that you leave so much leftover egg in the bowl LMAO
i guess i've always been cooking my eggs french style for the past few years. I didnt know it was french, just kind of arrived on this method, i love it.
I don't think there's any better way to enjoy eggs on toast, EXCEPT for the American toad-in-a-hole, because… childhood. Which I do realize is something completely different in the EU.
Adam's looking buffer. Got my gender envy going
PSA: euro scrambled eggs are ice cream. Add cream. Constant stirring to add some air and avoid any lumps from forming. The only difference is hot versus cold. If you switched the chiller in an ice cream maker with a heating element you could use one to make euro scrambled eggs (fun video idea?)
I make mine somewhere in-between…. medium heat so I get a nice size fluffy scramble. I don't like the super high heat like your first method, and I don't like the custard versions.
He's got that Chris-chan "The Classic" on if you're colorblind
No cream or milk needed
Still too runny
Interesting to see that you prefer high heat for eggs. I always prefer medium-low heat.
I just don't enjoy this man's style.
thanks to the other videos in the Raguse-verse i know who MPW is.
7:11 Adam proceeds to twist the knife in Europe's back by calling sourdough bread "toast".
That’s a real nice shirt Adam
I'm sure you used the back burner for shot framing, but it looked like you have smaller burners up front, which will put out less heat.
Hope the YTP guy sees this.
i hate that shit, gotta be honest
Hey Ragusea! I just started taking a med that makes me “allergic” to alcohol (more precisely it gives me an alcohol intolerance) called Antabuse. The unfortunate thing about it is that I can no longer use wine in my cooking, so RIP to my “secret” ingredient. I also can’t have vinegar or soy sauce anymore 🙁
That shirt is hysterical!
Those French-style eggs look ever so much better on the bread. No way could I eat that without some sort of firmer texture to counter their supersoft nature.
as a southerner, him calling those eggs fluffy kinda killed me on the inside. man needs some proper southern comfort
In eastern ends of continental Europe this thing would be considered undercooked.
Most people i know here prefer something halfway between Adam's high heat overcooked dry eggs and French "baby food" eggs. Most probably due to typical family sizes, scrambled eggs in some households were rarely made with fewer than 8 eggs at once, giving them that uneven, mostly runny form.
I love them. Low and slow. Lots of butter and lots of black pepper and stop the heat early and let it coagulate with residual heat.
They take a little while, but are divine!
Rely on the salt in the butter 300g to a dozen pre beaten eggs