Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order -madein.cc/0724-antichef
@StephenCameron
2 ай бұрын
I once set out learning to make a french omelette by making them every morning for breakfast. It took me *30 days* before I got a perfect one.
@StephenCameron
2 ай бұрын
Your heat is too high, the eggs are coagulating on the bottom of the pan instantly. You gotta watch Jacques Pepin do it (watch many times) to learn the technique: kzitem.info/news/bejne/wI2Ym3eoo2tian4
@Odacamilla
2 ай бұрын
Same. And it was only NEARLY there
@xpinkrainx
2 ай бұрын
I’m realizing every day I really spent my time in 2020 completely wrong.
@mrouschkateer
2 ай бұрын
@@xpinkrainx Seriously! Why did we waste our time on sourdough when we could have been mastering French omelettes?
@ConstantlyDamaged
2 ай бұрын
@@StephenCameron Absolutely this. Took about a month, too, and finally got lovely and pale rolled omelets with creamy center. It's amazing, really, you'd think they have cheese in them from how soft and melty it feels.
@steveolson4123
2 ай бұрын
At the end of season 1 episode 10 of Julia and Jacques Cooking at Home, there is a bit where Julia cracks open an ostrich egg with a meat mallet and Jacques tries scrambling it in a paella pan as they sign off. "We'll probably be here for the next show still cooking this egg. Bon appetit!"
@wolvie1618
2 ай бұрын
That is pretty funny lol
@ConstantlyDamaged
2 ай бұрын
Not sure about ostrich, but emu eggs can be treated as 6 large chicken eggs for cooking. You'd need a large pan to cook a 6 egg rolled omelet, though.
@RocketNinjaSlap
2 ай бұрын
@@ConstantlyDamagedan ostritch egg is equivalent to 24 chicken eggs, or four emu eggs
@ConstantlyDamaged
2 ай бұрын
@@RocketNinjaSlap Heck!
@calliopewoods5882
2 ай бұрын
I really liked this format of focusing on technique for cooking one thing. Dunno if she has a bunch of different recipes for things other than eggs, but this seems like a winning formula.
@dannysvanity
2 ай бұрын
we can def get a potato one for sure
@Marielm1
2 ай бұрын
In the before times (when Julia was cooking) the broiler was below the oven, in the place where drawer that is most often storage now resides.
@dontjudgemycuriosity
8 күн бұрын
I’ve watched all of those fun “every way to cook an egg” “every way to cook a potato” etc videos and they’re great but love this focus on a chef and using some dishes we don’t see often anymore.
@OCFHS
2 ай бұрын
One thing that could explain the time difference is the fact that in France eggs aren't kept in the fridge.
@michellenipper8567
2 ай бұрын
Came here looking for this, you beat me to it! 😊
@debrascott8775
2 ай бұрын
Fresh eggs, never washed, can be kept on the counter and they DO make the best scrambled eggs
@CRneu
2 ай бұрын
@@debrascott8775 yeah. store bought eggs dont fluff or retain flavor like farm fresh eggs. it sucks how inferior so much american grocery store food is.
@tessie7e777
2 ай бұрын
@@CRneuyup, which is why I weep when my farmers market vendor is out of eggs! They have the richest orangest yolks. The taste is amazing!
@CactusThorn
2 ай бұрын
@@tessie7e777you are joking, correct? 😂😂😂
@Wheelman1966
2 ай бұрын
I love how you credit the construction workers as contributors to your show. You have a great sense of humor.
@sstrudeau
2 ай бұрын
Yes, I love how the city is a character on this channel. It’s more real and less antiseptic the way a perfect studio would be.
@elizabethfletcher3530
2 ай бұрын
Jamie - Fellow Canadian here. When I was taking Grade 12 French (nearly 50 years ago), our teacher made each of us students make a French omelet "aux fines herbes" in class (while speaking French, of course, to describe what we were doing). That lady saw a lot of bad cooks try to make eggs. The secret she imparted to us was that the fork should not touch the surface of the pan -- that way you don't disturb the egg coalescing on the bottom. It just moves through the egg on the top. That way, you don't get scrambled eggs, it takes barely a minute, and you get something that looks like an omelet. Perhaps it is also why chefs don't destroy the non-stick pan they use. Love from BC ❤
@Junkinsally
2 ай бұрын
This is very true! If you watch Jacque he’s rapidly stirring the top of eggs, then occasionally will lift the edges and fold in.
@josephdavid3081
2 ай бұрын
My oven is old and has a broiler drawer that's separate from the oven itself. I think that is the distinction Julia is trying to make between oven and broiler.
@NikolaHoward
2 ай бұрын
In the UK, and I'd guess in France at the time Julie was cooking, we had "eye level grills (broiler)" that were at the top of the all-in-one-piece gas gooker and so totally separate from the gas oven at the bottom of the unit, the hob being in the middle. Very easy to use, and I'd say that NOTHING makes cheese on toast like the eye-level grill 🙂
@alexandresobreiramartins9461
2 ай бұрын
She probably means a salamander, like in a restaurant.
@josephdavid3081
2 ай бұрын
@@alexandresobreiramartins9461 Her cookbooks, especially the early ones, were hyperfocused on making French cooking accessible to the mid-20th century American home cook. It used to be extremely common for ovens in the US to have broiler drawers that were separate from the oven itself and this is still common outside of the US today. I have only ever been in one home kitchen with a salamander. Lucky them. 😆
@josephdavid3081
2 ай бұрын
@@NikolaHoward That would be amazing, especially for what we in the US would call a grilled cheese sandwich. Sadly, the ones I have seen here in the States have a drawer that's BELOW the oven, near the floor. You'd have to do yoga poses to see into it while your toasty was cooking...
@melenatorr
2 ай бұрын
@@josephdavid3081 Which is exactly what our mom and we did!
@Malvekazar767
2 ай бұрын
The star of the show? The bread... No joke for me almost no matter how the egg is cooked, it's required to have a good slice of bread.
@brt5273
2 ай бұрын
Agreed and that's where I really like the butter, browned from toasting. I think less butter in the eggs makes them lighter and fluffier.
@darkqueennyannya159
2 ай бұрын
Same for me!
@algini12
2 ай бұрын
Jacques is my hero. Came here in 1959 with nothing, after a whole young chef career in France. 65 years later, he's still going and saved your omelet day. It don't get any better than him.
@bobandkelly
2 ай бұрын
He's just such a lovely man
@rebeccamiller7595
2 ай бұрын
I don't even cook... and yet I'm here for every single video
@lavenderwyvern
2 ай бұрын
How do you eat?
@esmeraldagreengate4354
2 ай бұрын
@@lavenderwyvern not cheaply would be my guess lol
@Sisterfifi
2 ай бұрын
The shirred egg would be preferable if you needed to make a batch all at once, as poached eggs you need to do one at a time. Depending on the holes in your muffin tin you could make six or twelve at once.
@antichef
2 ай бұрын
Ohh very true!!!
@egyptiansushi
2 ай бұрын
Restaurants make a huge shallow pot of poached eggs all at once - it's a wonder!
@occultnightingale1106
2 ай бұрын
@@egyptiansushi That would require home cooks to have a huge, shallow pot in which to poach so many eggs, which is less than feasible. However, what's totally feasible is cooking a whole bunch of poached eggs the day before they're needed, then reheating them in some hot water right before serving.
@brt5273
2 ай бұрын
Shirred eggs can be really gopd too. Like lot's of things, it just takes some practice to get them to come out to your liking.
@YumiShiraishi
2 ай бұрын
@@antichefI’m betting the recipe for shirred eggs was designed for electric ovens in mind as that was what was the norm in 80+ percent of normal American households the time of publication of the cookbook.
@erraticbear5898
2 ай бұрын
French soft scrambled on a crunchy piece of toast is fantastic.
@lhzook
2 ай бұрын
Oooo lala!
@sarajerde8280
2 ай бұрын
I do that basically every morning. it takes me like 20 minutes to make breakfast and I have no shame in that 😂
@peglamphier4745
2 ай бұрын
With good bread!
@darkqueennyannya159
2 ай бұрын
That's my favorite
@RhondaThorne12
2 ай бұрын
Jamie, I want to say that today is the most informative day for me learning how to cook eggs according to Julia. Never a dull moment, Thank you
@Djm8520
2 ай бұрын
🎵 Hey baby, I hear the blues a-callin', Tossed salad and scrambled eggs Oh My Mercy And maybe I seem a bit confused, Yeah maybe, but I got you pegged! Ha, Ha, Ha, Ha! But I don't know what to do with those tossed salads and scrambled eggs. They're callin' again. Good night, Anti-Chef 🎵
@StormWarningMom
2 ай бұрын
Ahh, good times... Frasier reference 👍
@lkh511981
2 ай бұрын
I'm convinced that TV chefs treat non-stick as disposable, I know coatings are better than they used to be but there's no way Jacque isn't scratching the finish going at it with a metal fork like that. A silicone spatula works completely fine!
@lilbatz
2 ай бұрын
Jacque beats the hell out of his omelette. There is no way his non stick isn’t covered in gouges. Also he never skimps on the butter, which helps the omelette not stick.
@harvestmoon_autumnsky
2 ай бұрын
I've found the absolute best tool to scramble eggs are chopsticks. Far superior to a fork or whisk.
@chefsword1
2 ай бұрын
I’m a Chef and non-stick pans would never last in a restaurant. You could be super careful cooking with them but a dishwasher with a steel scrubby would destroy them.
@mayraeg2629
2 ай бұрын
@chefsword1 having just got off my shift, we have to have non-stick to cook our eggs. If your dish people are using steel scrubbies on those, than that's an issue that needs and can be fixed. Literally talk to them. The boss has to spend money to fix it, so get the boss to say something if need be. It's really not that hard
@carolmelancon
2 ай бұрын
Not just TV chefs. ATK taught me years ago that non-stick pans have a short life-span, even if you are careful with them, and that you should buy reasonably priced models and replace them every couple of years.
@sushreeshashwata
2 ай бұрын
Here for the chaos tbh and also to see if there is any unused utensil left after the video 😂 let’s go
@SeekerKC
2 ай бұрын
I'm definitely a "potato chips on my sandwich" kind of girl, & thinking that they would take an egg salad sandwich to the next level, I confidently committed. I couldn't eat it! The chips almost exactly mimicked the feel of egg shells, & my teeth simply refused to chew. I actually have no idea how it tasted. 🤷♀
@Ursaminor31
2 ай бұрын
Horrific indeed
@nollix
Ай бұрын
Sounds like autism.
@FishareFriendsNotFood972
2 ай бұрын
I wonder if the times are off because Julia is working with kitchen level stoves and burners, who run WAY hotter than home versions.
@rachelhahn4461
2 ай бұрын
Another factor that I don’t know if it was accounted for - French eggs aren’t pasteurized making them shelf stable. Room temp vs American cold eggs has an effect on temp and duration of cooking
@CRneu
2 ай бұрын
@@rachelhahn4461 what eggs are pasteurized? American eggs are just washed, I don't believe they're pasteurized.... Egg products(eggs outside of their shell) are pasteurized, but whole eggs are not.
@drkissinger1
2 ай бұрын
It's funny because initially I'd heard that her temperatures were too high because of increased modern oven efficiency, but I found that when I especially tried to bake things at her temperatures (especially a creme caramel flan or getting milk to soak into rice for a ris imperatrice), I had to either wait a fortnight or boost the temperature by 25 degrees.
@kira-chan9676
2 ай бұрын
@@rachelhahn4461 Idk about France but in Germany they are also technically shelf stable but most of us still put them in the fridge 😅.
@KaitouKaiju
2 ай бұрын
@@CRneu Some eggs are in fact pasteurized in the US even though they are not required to be
@ksqwerty1
2 ай бұрын
You know, doing an episode on different approaches to scrambled eggs from different chefs would be an interesting episode!
@RobinBaich
2 ай бұрын
I make what Julia calls "The perfect HB egg" by putting the eggs in a pan of cold water, bring it to a boil, turn off the heat and cover the pan for 10 minutes. Easy peasy perfect HB egg.
@gamergirl209
2 ай бұрын
That is exactly how my mom taught me to make eggs. Helps if the eggs aren't perfectly fresh because the eggs will dehydrate from the shell porosity, giving a bigger gap between the egg and shell for peeling, but otherwise it's exactly the same!
@gamergirl209
2 ай бұрын
Same. My mom taught me that as a kid 😊
@hollystiener16
2 ай бұрын
That is how Kevin O'Leary makes them and he is very passionate about it. I will have to try!
@nandee4057
2 ай бұрын
I laughed out loud when you were banging your wrist on the pan. It was only after I saw Jacques make it that I understood why!🤣😂
@wendyetherington7493
2 ай бұрын
Funny fact, the GA Egg Board that Julia mentions in the book, is a real thing to this day! They produce many of the commercially available eggs in the US. A friend of mine is a CPA for the Board. Great video, Jamie! You can never max out your egg skills!
@Odontecete
2 ай бұрын
America's Test Kitchen did an episode of all the ways to boil and egg and get a good peel. Their method is almost the same as the one you used, except you don't prick a hole in the egg or put it back into the hot water. Start in cold water, bring to a boil, cover take off the heat for 15 minutes. Immediately put into ice water when finished to stop the cooking process and shrink the white from the shell. I've been using this method for years and unless I've got some old eggs, it works perfectly every time.
@CRneu
2 ай бұрын
I don't bother with starting from cold water. For me the key was always to immediately dunk the eggs in an ice bath. That step seems to be what separates the white from the shell. Give them a lil time to cool off.
@cathywithac
2 ай бұрын
This is the method I was taught in grade 7 home economics class. Foolproof and works every time.
@harvestmoon_autumnsky
2 ай бұрын
I remember this episode. My mom thought I was crazy when I showed her. She's is convinced you have to use boiling water for 11 minutes. Green every single time
@brt5273
2 ай бұрын
@@harvestmoon_autumnskyAh the boiled eggs of my childhood😂
@kellylandis3492
2 ай бұрын
I do 10 minutes after boiling and they are juuuust set. Start with fridge cold eggs and cold water just to cover the eggs.
@cathywithac
2 ай бұрын
I made Oeufs en Cocotte for lunch today. I added sautéed onions, feta and cream cheese under the heavy cream and eggs. 12 minutes in the air fryer is perfect.
@davidkahnt2632
2 ай бұрын
One egg pun is good, because one egg is an œuf.
@kaitjetoch
2 ай бұрын
That's good 😂
@natalieking2497
2 ай бұрын
And the hard working chickens of New York are exhausted but honoured by the process. Egg recipes always sound really simple, but it does make sense texture plays a role in how seasoning hits on the tongue. Thanks!
@NikolaHoward
2 ай бұрын
In the UK, and I'd guess in France at the time Julie was cooking, we had "eye level grills (broiler)" that were at the top of the all-in-one-piece gas cooker and so totally separate from the gas oven at the bottom of the unit, the hob being in the middle. (If you want to Google, check "Parkinson Cowan classic gas cooker" and use the images selection) Very easy to use, as it is all very visual and easy access, and I'd say that NOTHING makes cheese on toast like the eye-level grill 🙂
@Art930
2 ай бұрын
Nicola - I lived I London in the late 60's and that's exactly what I had. It was fabulously versatile for all sorts of dishes and I still miss it.
@RogerS1978
2 ай бұрын
Agreed, the oven version just doesn't work as well as the good old separate
@Seishae
2 ай бұрын
I’ve been trying to master the French rolled omelette for years. You’re on the right track with the plastic fork, I keep every plastic fork we get from takeout in a drawer just to use for omelettes. You can get a smoother exterior by treating the frying pan like a mold and slightly pressing the eggs down with a spatula right after they set, then just take your time with the rolling since once you take it off the heat it’s not gonna cook much more.
@laurenceandre7460
2 ай бұрын
The oeufs mollets are worth a try ! It's my favorite way for eggs : half way between hb eggs and runny. For salads it's perfect because the yolk will mix with the dressing and coat every thing.
@tessie7e777
2 ай бұрын
The scrambled egg hack that I enjoy using for creamy, yet fluffy results is to coat the pan with butter, and then, once the eggs begin congealing, I add about a tablespoon more of butter, cut up into tiny pieces and just stir, stir, stir.
@ww6156
2 ай бұрын
I cook eggs in a steamer, 7 and a half min for soft boiled, 8min for hard and they peel great too
@NouriaDiallo
2 ай бұрын
The muffin tin is what's messing your œuf miroir: it's a sort of sunny side up with a finishing under the broiler to set the yolk's membrane. It should be flat in a wide pan and not packed up too thick to cook...
@lilbatz
2 ай бұрын
It shouldn’t look like a hockey puck.
@andrewscott2893
2 ай бұрын
Came here to say, I've never known of shirred eggs being turned out. They're meant to be cooked and served in a shallow flat dish, so they're œufs sur le plat. Like, Pizza Hut personal pan pizza-style delicious eggs.
@mwmac
2 ай бұрын
Jamie, for the oeufs en cocotte you need to have the simmering water come half way up the ramekin. Julia's recipe calls for a ramekin about 1.5 inches high with .75 inches of simmering water.
@Ursaminor31
2 ай бұрын
Yes the Bain Marie Employed was inappropriate for this method
@gbc6422
2 ай бұрын
I discovered your channel just a few days ago and very much appreciate the way you present your passion for what you’re doing. Thank you .
@danielsantiagourtado3430
2 ай бұрын
Always love chaos and eggs! You're the Best! 🥚🥚🥚🥚
@silentben
2 ай бұрын
I know you're following Julia's methods, so no critique, but there is a better way to poach. Crack the egg into a mesh strainer - that lets any of the white that's too thin to stay with the egg to pour through. That strained egg will poach without the vinegar (which imparts flavor) or the whirlpool. So much easier.
@nancymcdermott880
2 ай бұрын
Kenji taught me this!
@KaitouKaiju
2 ай бұрын
What do you do with the wasted white?
@littledagi
2 ай бұрын
@@KaitouKaiju There's just a tiniest bit of it, actually so no qualms about tossing it. Maybe a half to a teaspoon of egg-white water at best.
@earlchapman8729
2 ай бұрын
I’ve done this many times and it works like a charm.
@loveydovey802
2 ай бұрын
I love Julia's egg shows. So glad you're doing eggs this morning.
@browneyedcarney
2 ай бұрын
I'm very egg-cited this morning! 🎉 I've tried many times to make poached eggs in water, but have never been successful.😢 I learned to use a capful of vinegar from Martha Stewart, but still I'd end up with thin ghostlike strands of eggwhite mess 😅 and a firm yoke. It all came together (literally) after watching this video! I simmered the water, set the timer, added the vinegar, created the vortex, added the egg gently, gathered the whites and then I LEFT - IT - ALONE! 😊 The vortex and just letting the eggs be, are the key. Perfectly done poached eggs for Sunday brunch! Thanks, Jamie!! 👏
@harvestmoon_autumnsky
2 ай бұрын
Jamie: Eggs are boring. They're so easy. Me: Laughs in 40 years of watching food TV Jamie: struggles repeatedly Me: Every chef says the hardest thing to make is the perfect omelet. It's the best indicator of a chef's expertise.
@princessmariposa828
2 ай бұрын
👀
@Torsion
2 ай бұрын
I have watched a TON of cooking shows. One of the chefs was talking about how he tests new hires for his restaurants. "I just ask them to make me a [insert type] egg. Eggs are quick, complicated, and so easy to mess up, that it let's me know everything I need to know about their cooking skills almost immediately." That has been stuck in my head for YEARS! Everyone has their own version of what "the perfect ______ egg" is, and has so many tiny variables that can completely alter flavor/texture for better/worse.
@mynameisfriday118
2 ай бұрын
Look up Chef John's method for soft & hard boiled eggs. Never failed me
@pinkhope84
2 ай бұрын
Love him
@WinstonSmithGPT
2 ай бұрын
You are the Tuareg of your hard boiled egg.
@nollix
Ай бұрын
His voice is unbearably annoying.
@littlestcorginuff8029
2 ай бұрын
It’s really great to see people learning how to cook and I’m glad you filmed it to take us on your culinary journey.
@georgeattig8088
2 ай бұрын
To Jaime’s credit, I prefer his style of scrambled eggs over Julia’s, which end up looking like something I find when my cat has an upset stomach 🫢. The student has now surpassed the master 🎉
@andilongmeadowfarm
2 ай бұрын
I was going to say "Watch Jacques" This is how I learned to make a French omelette . Great job, Jamie. Love the whole focus on one food, and different recipe formats.
@diamondstud322
2 ай бұрын
The thing is that all sorts of things can effect cooking eggs (and other things), from the oven you use to the altitude. In high elevation (even in Denver, but definitely if you are high in the Rocky Mountains) you have to experiment like you did in today’s video to find what will get you the results you want. It was a fun episode just watching you cook eggs.
@bigdogbill8988
29 күн бұрын
I’ve been watching your videos hit or miss for a while.. thank you for your incredible effort.. showing mistakes, but showing awesome victories as well! Bon appetit!
@kanatx
25 күн бұрын
Thanks so much for your incredibly entertaining and entertaining content. You never disappoint!! I've been following you for several years, but today, when I encouraged my husband to follow your escapades, I realized I had never gone all the way to the beginning of your video journey (i.e., green pancakes). You were genius then, and you're genius now. Looking forward to following you for years to come!😊
@user-xw7dd7yp5l
2 ай бұрын
You should've used a spatula to do your omelette. The trick is to have a really hot pan, enough eggs (3-4) and to shake and stir at the same time. It's a sequence of movements that have to be done really fast, but not difficult really. It also depends a lot on pan and stove. I used to make french omelettes for several hours everyday when I was a chef.
@crystalrowan
2 ай бұрын
I was thinking the same thing - that his Charlie Brown spatula would have made the rolling part so much easier.
@daisy9910
2 ай бұрын
This was one of your most fun videos. I love it when you tackle Julia.
@Maakzz
2 ай бұрын
For the poached eggs, the best technique I found is to keep the water at a very light shimmer (The best is to bring your water to a boil and then lower the temp until you're left with a light shimmer. This will ensure that the water temp won't climb mid poaching.) and add white vinegar like this, but the key is to use a fine mesh strainer to get rid of the very liquid part of the egg white. Once that's done, you can drop the egg in the water without having to make a whirlpool. This will give you a perfect poached egg without all the random filaments, and allows you to poach more than one egg at the time, unlike the whirlpool technique. Enjoy!
@crystalrowan
2 ай бұрын
Oh man, getting the water to the right simmer level and keeping it there is SO HARD on an electric range top (which is what I unfortunately have). They take forever to heat up and then they tend to get way too hot and then take forever to adjust downward).
@brt5273
2 ай бұрын
Agreed! That strained tip is life changing!
@deniseheins2133
2 ай бұрын
I've tried most of these and I'll just stick with my eggs over easy fried in bacon grease and sprinkled with Maldon finishing salt and an embarrassing amount of pepper 😆 This is a special treat, we only have breakfast about every 6 weeks.
@dontjudgemycuriosity
8 күн бұрын
Omg I was watching your omelette attempts (after spending an annoying amount of time learning from the Jacques Pepin video myself) yelling at my screen going, “Turn the heat way down! Smaller pan! More butter!” You got the latter two, now turn the heat down to half that and you’ll make it much easier on yourself! Amazing video, loved it
@spritelink
2 ай бұрын
I now follow Kenji Lopez-Alt’s method of adding salt to the eggs when you whisk them and then letting them sit for 15 minutes before you cook them. Makes deliciously soft and creamy scrambled eggs and omelettes.
@Ser_Lefty
2 ай бұрын
It was actually shocking how much better they hold the moisture when you salt them beforehand. Definitely something I've stared to do every time since seeing that video.
@carolmelancon
2 ай бұрын
Yes! Jacques' video is the best. I was going to recommend it; then I heard his voice in the background during your last attempt and knew you'd already found it.
@acrobertsrt
2 ай бұрын
I pressure cook my HB for 4 min then turn pressure cooker off and wait for 4 min before pressure release. Place eggs in cold water and peel eggs perfectly without hang ups.
@KNPrince
2 ай бұрын
Jamie... Regarding the omelets.. I too, watched Julia's video on this subject.. it took me a few attempts but once I got the knack of the wrist action and also using the right kind of frying pan.. I was amazed at how good the "folded" or "rolled" type were.. melting a bit of butter over them just before serving.. makes for a divine breakfast, brunch or light dinner... Of course, the "add in's" are almost endless and can go as far as your imagination can take them... Was a real joy watching you make them with Julia's technique!
@KassFireborn
2 ай бұрын
Excellent job soldiering through the construction.
@sarahwatts7152
2 ай бұрын
Love the little Jaques cameo during the omelette, he's like the internet's cooking grandpa
@MatuzaMortgages
2 ай бұрын
I like mine mixed with whole milk. I saute green onions in butter, eggs mixed with milk and parmesan. Then when onions are soft add eggs andcook. The best
@SandyDiVa
2 ай бұрын
17:19 omg this might be my grandpop’s “squishy eggs”! I WILL try this. YESSSSSS 22:10 THAT looks like the squishy eggs from childhood! You’d think that the years of me trying it could replicate it, but i couldn’t. I never ever thought to add raw egg when the other eggs were starting to form. THANK YOU, Jamie (and Julia) 🙏🏻💕
@danielsantiagourtado3430
2 ай бұрын
You always CRACK me up! Expeted more egg puns but loved the vixeo
@karenpolansky9097
2 ай бұрын
I was saying “watch Jacque Pepin”, and then you did! His technique though does not use a fork in the pan,(as far as I remember). Rather, he shakes the pan until the egg forms soft fluffy curds. I stir mine with a small silicone spatula. Then, he angles the pan to roll the omelette and transfers it onto the plate. Bon chance! ❤️❤️
@macsarcule
2 ай бұрын
When I really got into Julia, probably 20 years ago, one of the first things I learned to make was the French omelette. I went through a dozen eggs that day trying to make a one egg French omelette. I don’t have any advice other than a single egg is good to start learning with as each additional egg makes the technique harder. But once you have it, it will be muscle memory. You’ll be able to make them at will and very quickly. The shirred egg works great under a toaster oven broiler and slowly basted that way will give you something special that’s different from simply a poached egg. Great video! 🙂✨
@michellebressette2210
Ай бұрын
Julia's hard-boiled egg recipe has been my go-to since that book came out.
@perri-annewilson9853
2 ай бұрын
Gotta say I was egg-specting more puns. Missed opportunity!
@antichef
2 ай бұрын
they are all on the cutting room floor... believe it or not, there is such a thing as too many
@VeginMatt
2 ай бұрын
@@antichef omeletting this slide, but it was one shell of an episode
@sama5867
2 ай бұрын
my favorite is when you said "oeuf" to make it sound like you were like "yikes" but really you were saying egg in French
@iman.a.t
2 ай бұрын
We need a blooper video of the puns
@BnFGProductions
2 ай бұрын
@@sama5867 Why do the French only have one egg for breakfast? Because it’s un œuf
@sweettthings
2 ай бұрын
My perfect HB recipe I think I got from Martha Stewart? Eggs in cold water, bring to boil, immediately remove from heat and let sit in the hot water for ten minutes. Then drain, add cold water and let set until eggs are cool enough to handle, then drain or partially drain, shake the pan around until the egg shells are broken and then finish removing shells under the water. Mine always peel perfectly and never have green yolks.
@joysgirl
2 ай бұрын
The shirred egg may come in handy if you're needing a lot of eggs "poached" at the same time.
@mathurm100
2 ай бұрын
the scrambled eggs... oooooo you did that perfect the FIRST time. that's how i do mine, no added cream, no added water. just butter to the creamy custard form with small curd. i schmear that on toast and its perfect. compared to the fluffy hotel pan fake eggs or overcooked large curd garbage most people are used to its amazing.
@denisebennett3144
2 ай бұрын
From someone who doesn’t like to eat eggs at all, I totally enjoyed your video.
@rosemcbride1813
2 ай бұрын
You share your journey so well. It is a real treat to travel along.
@SebaRolaMusic
2 ай бұрын
Well done for crediting the great Jaques Pepin (best said in the finest faux French accent you can muster) for his outerwordly ability to make a French omelette. Loved your gusto in this superb episode. Truly eggsellent. There, I said it.
@theaychgee
2 ай бұрын
The last one on the scramble was great. You want some where more done than the first two and a slight bit less than the firm ones. Great job! that was one of the hardest parts for lots of people back when I was in culinary school! Omelet looked pretty good too. I love watching these videos and seeing how your skills progress as we get more and more videos. Good job!
@donnahotelling4062
2 ай бұрын
I was literally thinking, When is he going to tempt a French Omelette? I haven’t seen the video but yay!
@mathurm100
2 ай бұрын
ive effed up my share of French omelets, i'll offer this tip. lowest heat you can put on the pan. once butter is melted add eggs. whisk (non stick safe whisk) for a loong time until small curds start to form. once the curds start to firm up, spread them out over the pan and give them a few seconds to firm up (maybe off heat). once they start to set, do the roll to the corner of the pan, then roll from the corner over the rest of the egg mass. then tip on a plate the way you did. perfection. Kenji has a good video on it too.
@rsoubiea
2 ай бұрын
We started watching the Bear last week. We’re on season two now. I like it! ❤
@Larryissa2943
2 ай бұрын
I would have absolutely gotten the egg ick after eating all those eggs 😂
@kikkirow
2 ай бұрын
Props to you for so many attempts on the omelette!
@bethdoublekickchick8007
2 ай бұрын
My sister doesn't like eggs but enjoys watching videos and cooking shows about cooking eggs, it's a good enough reason to make a video about eggs in my book 😊
@jamieblondin7020
2 ай бұрын
Been watching your channel for a couple of years. The Hundred-foot Journey will inspire the best omelet but also fun to watch. Good movie. From Jamie to Jamie. Keep up the good work!
@peterkiernan-mccarthy3013
2 ай бұрын
Another great video. It’s amazing how you can create so many different things from something as simple as an egg. It’s also shows how when something is that simple you have no where to hide if it’s not right 😅 Julia’s scrambled eggs recipes is for the French method which is all soft and runny and a very different texture to other methods. Jamie Oliver has a great video where he does three different version - the British, American and French way 😮
@donnaparks5815
2 ай бұрын
Love your channel! I remember doing this with Julia’s omelette method! I feel like I want to laugh or maybe cry. But The omelette I finally made was absolutely better than any I had made before .
@error_404-x6y
2 ай бұрын
Egg experimentation. I could watch this all day. Best episode!
@abracadaverous
2 ай бұрын
With the low-and-slow scrambled eggs, you can actually keep cooking for a really long time with those. It usually takes me about 9-10 minutes to make "jammy scrams" with two eggs. The eggs will eventually become completely set, but still creamy and custardy. Also a lot easier to keep on your fork.
@leviathanx0815
2 ай бұрын
Personally I do make my omelettes over low heat instead of medium or high heat. I like the resulting texture more and it's less stressful.. (well, and I make my eggs in an enamel pan, which gets too fricking hot quickly).. Those eggs in a ramekin kinda got me that Chawanmushi dish back in my mind. It's a Japanese steamed egg dish; pretty tasty and fairly simple to make. Kinda want to make it again now very soon-ish, after this egg video... Also, the whole egg session reminded me of my last family visit..I probably had around 40 (±) eggs in two weeks due to a dish a really like and everyone made it for me or bought it almost daily for dinner..
@RoscoeWasHere
2 ай бұрын
Whoa man, I remember watching you make poached eggs years ago!! What a throwback.
@bdluejay
2 ай бұрын
when i have the time and patience, i loooove french scrambled eggs on toast, theyre divine
@lindagiorgio6058
2 ай бұрын
I was glad to see that you switched to a smaller pan on that last omelette. I always make soft scrambled eggs, but those were all a bit too soft for me. Love your show, can't wait to see what you make next week.
@yeshuagunther4819
2 ай бұрын
This channel is my favourite safe space among the world of short form doomscrolling content. Thanks for all the work that goes into both the cooking and production. ❤
@joesandven
2 ай бұрын
HB eggs in instant pot are the bomb. 4 min under pressure, rapid pressure release, ice water bath until cool. super easy to peel and no dark ring.
@TalysAlankil
2 ай бұрын
watching the pépin video was a great addition to this, because his country style omelet is the one i grew up on (and tbh we generally don't even fold it at all lol)
@FishareFriendsNotFood972
2 ай бұрын
4:30 "It's been around a year now, it's getting pretty serious, we're ALMOST exclusive." LOL, that is the type of sentence that has driven almost every single woman dating men crazy at one point or another. 🤣
@lennypearl
2 ай бұрын
Hi Jamie! When will you do the recipes from ‘Two Fat Ladies’? I’d love to see your take on their récipes 😊
@HeatherLandon227
2 ай бұрын
Even I've tried the French Omlette.. mainly just for fun lol. I did manage to get it creamy. 😋🥚
@nancymcdermott880
2 ай бұрын
Wonderful Jamie!! You could try an egg episode again, in the future, and maybe try Kenjis techniques. Keep up the excellent work!!
@MadameX_
2 ай бұрын
I have made a French omelette successfully a few times. It’s not easy! Fun video, thx!
@Sunjoy1
2 ай бұрын
Omgoodness...get a Dash egg cooker for the BEST HB eggs 😂 TY..loved the Egg episode 😊
@amandavhb1630
2 ай бұрын
I love my dash egg cooker!!!
@karenseeley6174
2 ай бұрын
"A little bit of fussing" = I'm never gonna do that.
@pegm5937
2 ай бұрын
Ahhhhhhh Wednesdays with Jamie!!!! My day just got 47 times better!❤
@tereasia
2 ай бұрын
Oh, ya know, I do make omelets with cooking chopsticks sometimes. Maybe they’d work better than forks
@johnboyd7158
2 ай бұрын
Thanks to your show, I now have a set of Made In carbon steel pans. They are fantastic and I use them a lot.
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