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So helpful to learn the tiny details, the subtle techniques that usually don’t make it into written recipes. Just saw a video from Jacques Pépin on how to poach an egg, which was equally enlightening.When someone says, “oh, he can’t cook, he can’t even boil an egg”, they don’t understand that boiling an egg correctly isn’t that easy; how big is it, how old, was if free range, how do you want the yolk to be cooked ?Now I’m off to cook creamed eggs for breakfast, and yes, the bread WILL be deep-fried ! 👨🍳 🥚 🧂 🍴
Thank you Chef DJ! I made this dish 5 minutes after watching your presentation and it was wonderful. Excellent instructions, your passion for food and cooking is inspiring.
@Nick Widmer So do I apparently. The creamed eggs were delicious.
so Johnny Depp PERSECUTES Amber Heard’s fans come and see!
He still lacks basic (high-school) chemical understanding
These eggs looks so delicious. Chef did a wonderful job explaining every aspect of this.
@kullikellot soi moron
@kullikellot soi WTF was that jibberish ?
is it if have i have heat 😎 Cool😎 Mut😎 Cool😎 Mut heat wave micro stoven oven closet in kitchen aspect of 16" and is very food making of it.so is i can of making this chief master handyman batman lol xmg wassup goooood bye man 😎 Cool😎 Mut😎 Cool😎 Mut
Chef, thank you for this great recipe. I just made it for my family and the absolutely Loved it! The only thing that I did differently was to use organic butter in the pan to make the toast instead of the olive oil. They want me to make this recipe every day! Much appreciation to you!
@Zwierzyniecka J hi! Yes, organic butter costs more. I find organic ingredients to taste better overall and to be more healthier. I use President brand butter from France that I purchase from my local Publix supermarket. Cheers!
@TC Winegarden your mom's booties i see
what's the difference between butter and organic butter? Except for the cost ofcourse
Obesity will strike hard on your family if you do that.
Thank you Chef for a detailed step by step explanation. Love and Respect.
This seems like a satisfying delicious dish. Much different than my mother used to make. She always made her creamed eggs when I was sick. She made fluffy scrambled eggs in a seasoned white sauce over buttered toast. It was so comforting to me.
Hello 👋 GrandmaHow are you doing today??
The southern version is scrambled eggs and gravy over toast..😊
I really liked the way he explained why he was doing certain things like when the garlic gets too dark it will turn the flavour bitter. I cannot cook for the life of me and this is exactly the kind of instruction I can learn from.
Awesome video and lesson. Thanks for taking the time to teach me how to cook an amazing dish for breakfast! My wife will love it!
I love this interpretation of creamed eggs. I've gone on a bender with different egg recipes and have looked at Gordon's eggs, Marco's eggs, Jaques Pepin, Chef Jean Pierre, and now this one. I like a lot of these techniques and will incorporate it in to how I make my own in the future.I know this is an older account, and most traffic will be people like myself, but thank you for this recipe Chef DJ, and LeCordon Bleu
Pretty awesome... I was looking for this recipe since I had this once in the breakfast spread of Hilton Hotel 🏨. I made this immediately after watching the full video, and it turned out exactly the same. The expert tip to cook on a low flame with butter was the key. Thank you chef for sharing this wonderful secret. You made my day 😄👍
Nana Ann, the Dijon really gives it the umpha pa lol. Just cook very slowly and you can use french stick bread if like. Hope it turns out for you because sometimes if it goes wrong the 1st time I don't give it a second go :) Doing some Asian shopping in the morning here...
Nsbil where nd in which hilton?
@Ella Mone Ooooh eeeeeh, you're making me hungry & I still haven't gone shopping for ingredients. Personally, I'd probably enjoy an accompaniment of cherry or grape tomatoes easy, but my husband puts them into the same class as broccoli...untouchable, hehe, so I understand how you feel.
Nana Ann, I've made them before just came back as I misplaced his instructions I had saved. These are great for dinner or brunch. Oh and easy to make. We all have these ingredients at home but I have left the tomato out :)
Not just butter, but clarified butter...I've known about it forever thanks to my mom, but this man explained the function thereof. I'm glad you enjoyed it, I'm looking forward to making it as well. I came to this video because I had never heard of these eggs before.
I love all the stuff about keeping the offcuts and oil for other uses. Very important to consider when making some of the recipes you see on this site, or in fancy cook books. Recipes can seem wasteful, but can really just be giving you future ingredients, like the croutons and the oil. Or the offcuts of veges can go into a stock for future use. Good stuff. These eggs look incredible. Will try this, with my own twists.
Except people who are not Chefs are unable to devote 8 hrs+ a day to ensuring 100% utilization.
After cutting the crust off, one could then still cook them in the oil with the "fried toast points" , making garlic infused croutons right away.
Very inspiring dish, and very inspiring chef. Taking something simple and making it elegant. I typically have breakfast duties during the holidays, and I will try this. Thank you so much!
Thank you so much for this wonderful and beautiful presentation. In my kitchen all of my eggs are put through a fine sieve or colander. I will fry the bread in clarified butter; More delicious than oil. And there is a rule in my kitchen that even cherry tomatoes get skinned. I'll be trying this the next Sunday. Thank you Chef!
I made these for my wife and I this morning. Followed his directions to a tee, and this dish was absolutely delicious! I will definitely make this again.
I would not recommend that on a weekly basis unless you want to fall off of a chair on both sides at the same time.
Nicely explained, simple and easy to follow.Would love to take a cooking class from Chef !
@Bambina Forever Olive oil is omega 3. It’s healthy. ☺️
@Sylvie Bernet i LIVE in France - never heard of such a dish and certainly never seen it in any restaurant. Also i would call that dish death on a plate. Especially that deep fried bread. 🤢
@Mike koz A future "Cordon bleu" 😉 ( Sorry, I was misled by the title of the video)
@Sylvie Bernet Thankyou, its no french anything its scramled eggs with cheese and couple green onion on top, my 5 yr old is preparing one right now (and he's never seen the video)c'est un garcon intelligent
Great tutorial and my mouth is literally watering. Looks amazing.
Awesome! It looks delicious! Will try it for my next meal! Never knew to turn the heat down so much for eggs. 😅
I've never heard the WHY of clarified butter before, and I've seen a lot of cooking videos in my time. Great teacher. I like how he's teaching aspiring chefs how to unused things for something else. Making use of everything is a key part of the restaurant business. “We have the technology” to lift up the pan.Great teacher!
Thank you Chef !!! Well explained and great presentation. And it’s delicious 👏👏👏
You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude
@Nancy Fahey Or a non-diabetic one.
@Manuel Orozco Yes, I think he has health issues because of a diet high in saturated fats. It seems obvious. Quite concerning.
@Mr. 10 Dollars Could be from inhaling stuff that does be in the air in kitchens. Majority of chefs are also smokers and both can cause COPD. Also yeah,being obese wouldn't help but he wasn't exactly walking or running so I'd doubt it's from that.
@probegtdriver I'm not sure if you're replying to me as you didn't tag me, but your reply makes no sense to any other comment so I'll safely assume its me. However, you'd more then likely be dead, a smack of a pot or a knife in the head tends to do that so you wouldn't really be doing much if you were dead.
That would be the last thing he did for a long time, standing on his own two feet. After such an action, you would need a crowbar to get me away from him. Supervisor and stress in the professional kitchen or not.
Thank you! Had this wonderful style eggs in Belgium and loved them. Now I can properly make them at home 😊
Thank you Chef! This was an extremely satisfying experience. Your presentation was so relaxed. Thank you again for posting this.
I like how you explain everything so simply and easy to understand! You have a new subscriber!
I can absolutely appreciate your talent and passion for your profession. I sometimes wonder why I did not go to culinary school, instead of the path I did take. Your dish of French creamed eggs seems to be executed perfectly, but wow, I need my eggs a lot firmer than that, but not browned at all, somewhere in the middle from this consistency and overcooked/browned. 😀
Although I agree and like a firmer texture as well, I will say that the eggs are actually well cooked in this dish. The cream and the cheese make them seem like a loose cooked egg. But yeah, I like a bit more bite to my eggs as well lol
I too like my eggs cooked a little more !This was a Beautiful Presentation ...
@stavros333 If he loses weight, will you learn how to punctuate?
You've got to lose weight your breathing in the microphone you're not even having much physical activity and yet you're breathing shows too much fat in your arteries please for the sake of all of us heal yourself
Everybody has their preference with eggs. No shame. If it's delicious to you and your loved ones, that's all that counts!
I will add to all the commenters that he very specifically was making French Creamed Eggs (thus the title). He was NOT making scrambled eggs, which are a different animal in French cuisine. Can also be delicious, but that is not this. He did a beautiful job describing the process and the techniques involved. The audio quality wasn't perfect, but it doesn't change the fact that he knew exactly what he was doing and explained it very well.
Olive oil, butter, cream, cheese, garlic....anything will taste good
Hello fan Thanks for watching congratulations 🎊 🎊you won a (catering item)Cheerfully send a message above to acknowledge your prize 🎁👆👆⤴️
@Gigmaster me too, I call them scrambled soft.
rofl, typical angst from people who cannot culinary.. news flash, the french killed thier royalty, thier food is peasant /country food, thats it. just in a different language, an a process.."American Chef". .. just shows they are not actual chefs..smdh, there aught to be an asterisk
@Pete “their scrambled eggs not there”
That was so fun to watch! I've never heard of that dish and it looks wonderful! I am an egg lover, any way you want to fix them! I'm sometimes unsure of my culinary skills, but I so want to try this dish! Thank you for sharing.
Thank you chef for explaining each part of the preparation and execution of this dish. I'm not a great fan of eggs, but you word it do that everybody understand. I have worked in a 5* hotel kitchen and would have loved to be under your instruction. What a wonderful man. I think that I am in love. 😉😊
I guess women really love a man who tells them what to do
You're not a big fan of eggs
I tried the recipe. The small amount of mustard is not loud or apparent. The mustard offsets the egg yolk flavor which I am not fond of.The first time I made the recipe. I really enjoyed everything about the dish. This morning I added a pinch of dill weed and that was delicious!Best egg recipe ever!
Gosh! I am nowhere near this man's skill level, but he explained it so well! I am tempted to try it! Thanks so much!
@PoM MoM oooh ! Let’s see. Scrambled eggs with cream. Haute Cuisine at it finest. Please !
@PoM MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!
@Andre Green Geez Friend, these are CREAMED EGGS not Scrambled, pay attention !
I made this and just remember gently stir the eggs but with full strokes (using high heat rubber spatula) around the WARMED Teflon pan. You're warming them through while melting and incorporating the cheese, slowly.WHOLE FOODS sells jar of GHEE aka clarified butter, keeps a long time in the fridge... if you need to save time.Enjoy.
@michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂
This Chef is a pro, you can tell because he is explaining every process and has a very good teaching method along with knowledge on how and why things behave
I can hear the chef literally breathing life into the meal
He runs to work. That's why he's out of breath.
Allergies, Allergies can make nasal membranes swell and make it difficult to breathe through the nose and mouth breathing (no choice) and talking is what you are hearing. He has other videos in months before and after with none of what you commented on. He started his own company in 2019... a great chef and a great instructor.
Eating eggs, oil, purified butter, cheese, heavy cream may sound delicious but don’t forget high cholesterol and blocking of cardiac arteries and hence difficulties in BREATHING
Wow, talk about trolls losing track of the whole point of this video. AND being really rude. Whatever happened to the old saying "if you don't have anything nice to say......" His health isn't anymore of your business as yours is to everyone else on here.
@Maggie Blyth thats a pretty nasty way to put it
nice one, definitly gonna make this for my kids, they love everything with egg in it. Great video, thanks!!!
Thank you for your time, effort, and professionalism in passing on this knowledge
So relaxing watching and listening to this chef, and eggs look amazing yum 😋
I'm not a cook, but I enjoy food, and have a question: Since clarified butter removes tasty milk solids to avoid burning at the lower smoke point, why not just cook in an oil with a high smoke point that won't add bad flavor, like avocado oil, and then possibly finish with butter (if that won't add too much fat, since the cheese also adds that)? Also, can you cook these with an electric frying pan to resolve the coagulation issue?
Wow! This French, Creamed Eggs dish looks mouthwateringly delicious! TYSM, Chef, for the terrific tutorial! I’m hoping to manage to use this video to make that dish here, @ home. Got my fingers crossed 🤞!
Appreciate Chef, your preparation is simple but excellent 👌👍, Regards , going to try in my Kitchen !
I've been doing the milk/cream in mine since my grandmother, a professional cook, taught us when we were in elementary school but I've never done them with Dijon mustard. Other than the tomatoes it looks tasty. Will be trying it and experimenting with different cheeses.
Cheese soufflé is delicious with mustard.
I once worked in a five star hotel with a Chef who specialized in Louisiana Cuisine. I wasn't one of the cooks but I picked up some delicious recipes. One of the neatest things I learned was to save the tops and bottoms of all the vegetables, even celery leaves! Then put them in water to make a rue for soups or Gumbo. Great way to not waste anything. My favorite recipe that I memorized was how to make Creamed Spinach that was served with Eggs Sardu ( please forgive the spelling, it's been many years ago).
Beautiful preparation chef! Maybe I missed it but did you salt the toasts after coming out of the oil? If not, why not? Eggs looked perfect despite them starting hot and you did an amazing job of explaining how to adjust. Thank you!
No because he salted literally everything else.
Chef, thank you for posting. I really want to learn this way of cooking eggs.
He seems like an excellent teacher. The way he broke it down would make this easy for almost anyone to try.And it turned out great!On a side note, I find his labored breathing very concerning. I doubt he'll see this, or that this will get back to him at all, but if by chance it does and it hasn't been looked at already, please get it checked out. I would hate to see anything happen due to an undiagnosed issue. Thank you for the recipe, it looks amazing!
Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.
@S S try and do 100 of those in 1-2 hrs and let us know how you did.
yeah, which shows you anyone can cook!!!!
I wouldn't call this a masterpiece. It s basically scrabbled eggs on fried toast with way too much fat added to it
To runny for me couldn’t eat it that way sorry but pretty dish
@Mike koz bahahaha your delusion is funny
Looks delicious and beautiful. You are a wonderful teacher!
Hi I am Sankalita from India...Thankyou for sharing this recipe. Will definitely try this at home. Love your way of teaching ...every step is so much details. Thankyou
Thanks Chef really learnt a lot from this video ☺️
0:10 "This is why the French enjoy it so much. It is very enjoyable to enjoy the food." For some reason this really got me and I'm dying laughing right now...
i enjoyed enjoying your comment it was enjoyable
Yes, that is funny.
Thank you Chef. I learned several things and appreciate you taking time to video this dish for those of us that want to learn.
me too! moi aussi!
I really love how you passionately detail each and every step
Thank you! I am going to try and imitate your cooking of those eggs. Strangely how easy everything looks when in the hands of an expert. I think getting everything ready first helps, normally I am looking in the back of my spice cupboard, going frantically through every bottle while some food and not finding the one I want, while something on the stove burns to a frazzle.
What a great walk through of this dish, thank you very much
Looks really yum! Thanks for the recipe😋😋😋
Looks delicious. This is the consistency I try for, even with everyday scrambled eggs served over plain old buttered toast.
@powerslide000 As you are French, what is the name for "creamed eggs" in french please?And how do you prepare the "brouillé/scrambled ' eggs.I can't see the difference personally.
@717379 I am french! She is correct and not correct at the same time, there is a difference in the preparation. You could also call them creamed scrambled eggs in english. She was making no distinction on the method.
@powerslide000 She is correct actually. "Scrambled" eggs are called "brouillés" in French. There is no such thing as "creamed" eggs in France (that's an American dish).The way scrambled eggs are cooked in good french restaurants is very slowly, with added cream at the end: this makes them "creamy" and not "creamed".This chef made scrambled eggs.
@Sylvie Payette Oeuf brouilles are scrambled eggs and not creamed eggs, I guess the explanation of the went over your head
@Steve McLaughlin so good
Looks absolutely wonderful! I would be happy to be served these. I’m guessing that the naysayers are those that are now calling french fries “freedom fries.”
Wonderful presentation of this recipe. Trying it tomorrow a.m.
Beautiful dish! Thank you 😊
Great instructions :) Thank you for sharing your knowledge.
I make these eggs just about every Sunday. They are definitely a favorite around here. I use toasted multigrain sourdough instead of toast points for a little more of a rustic feel, but otherwise, it's the same.
I hoped someone would make reference to this - glad you did and will do the same!
@VirtualHolocaust Try making it. I used to think like you, but I tried this recipe (actually used Jacque Pepin’s recipe) and it is simply amazing. Only way I want to eat eggs now.
I've always made French omelets, now I gotta try this!!!
@Stone Media just looks gross ya know. just eat oatmeal i dont get it.
@VirtualHolocaust They're cooked. They just have a textural consistency similar to oatmeal. I cook my eggs like that all the time.If it's not for you preferentially, that's fine. But understand master chefs will tell you those eggs are cooked, and you won't get sick from it.
That looks delicious! Can you use a different cheese? And, how do you clarify butter ?
Thank you for this great recipe.Beautifully explained inspite of what appeared to me a bit of breathlessness.Wish you good health.
I made them, two days in a row. Best eggs I ever had
Yummy ! I've got to try this. Thanks, well presented and simple to follow and understand. Thanks
Awesome! Thank you for the professional presentation. I look forward to your other videos. You are truly a Master Chef! I enjoyed the explanation of the importance of the correct temperatures. Will be trying this within the hour. I wish I had the Gruyere Cheese you were using. A+++ video.
That does look very tasty 😍
That looks so good! I want to make it for breakfast tomorrow. Has anyone else noticed this was published in 2013?? Yet there are lots of current comments. Good food never goes out of style~
Marvelous presentation, LCB👍Looks so amazing! Glad to be here!Have a great week ahead Friend 🥰Keep up the magnificent work!
i'm French and never had these eggs, i think my grand-mere would have made them, i will try them in the near future. Mr Chef, i like the way you explain and present the recipe with details that add to understanding how to prepare better- i really wished you didn't like to eat good food so much- you sound like you are out of breath the whole time and it breaks my heart to hear it- please take care of your heart more than you like to eat , it would be all too sad to loose you sooner than necessary !!! Bon appetit !! et merci !!
This is a great video! Thank you for walking us thru this technique.I will absolutely try this tomorrow.
You make me hungry just watching this video you’re that good. You seem to be very knowledgeable in the kitchen I was wondering if you would be able to show us all how to make garlic infused olive oil that is shelf stable?
What a great instructor! Easy to listen to and follow 👌
Looks amazing, sounds great 👍
Looks so scrumptious 😋
Funny, you cook much like I do! Also I just recently learned I am half French. Never knew my father's background. 👻 Cheese makes everything taste better! 😋
Personally I love eggs that are rubbery 😄😄😄 however, maybe with the cheese added it would be delicious.. thank you for your sharing… 😃
11:54 "Sometimes things in the kitchen work on accident". Love that one!
God, this is SO much better than some of the other videos where there is no narration. You know, the ones where the cook " presents" what they are doing like some sort of magician.
I enjoyed this talking video. But some Asian style videos, no talking, no music, just the noise of cooking, and the subtitles, are extraordinary. May not all, but some. Give it a try !
H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.
First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread
Peter Scrafton hes one of the best
Yum yum! My mouth is watering!😋😋😋 Thank you Chef!!❤️
That looked delicious!! Thank You.
Explain step by step clearly, thank you! You have a new subscriber
Thanks Chef, my scrambled eggs on toast will never be the same again!
*FIRST* time I've watched this chef, & first time I've seen this egg dish. I love how he explains every step, & his diction is nearly perfect! I am going to make a point to either try this recipe myself, OR, order it at a restaurant whenever I'm able to get out of this lockdown.
@Harry Pouncey Only a dumb Republican would think like him - everything is black or white, with no grey area.
-Johnny Depp PERSECUTES Amber Heard’s fans come and see!
Yeah amazes me All I do is crack the egg right into the skillet and cook it soft scramble there I hate adding milk or cream to my eggs taste gross to me and I don't like that texture but the fact that they make this a whole big deal and video is ridiculous to me They teach you basic cooking skills in middle school
@Gwen S perhaps dumb people do though
Nice for kindergarten class but intelligent people don't need to be spoken down to in order to cook.
I know what we are going to have this weekend :) I can't wait to give these a try.
Oh shucks, no wonder it was so delicious -- the cream and the cheese! I got to enjoy this dish at Mont St. Michel in France, thinking it was dairy-free😆. It was an unforgettable dish, 26 years ago.If it weren't for the cheese, I could try to replicate it using coconut cream; the plant-based hard cheeses don't quite measure up.
Delish. I can no longer eat cheese due to le salt. Delicious to imagine in my palate 💖💝💖
One of the best instructive videos I have seen for something as temperamental as eggs.
I watched this and appreciate the detail. I lived in Nice, France for 3 years, travelled to Paris constantly and love their food....its a wonderful thing to be so meticulous. As an untrained chef, but one who watches these shows, I learned here how to "fry" the bread like the French but as a southern American, I cringed at all that oil....something we get accused of "overdoing" here in the south...frying EVERYTHING. I immediately thought of english muffins, toasting them to "perfection" with a tiny tad of butter and doing the eggs just the same using the gruyere cheese (will save some for my mac/cheese), and the chive/tomato is a must. I must TRY the toast as it must be divine....a French "comfort food".? I use the exact same pan to do my eggs (for one) and how I wish I could study under this man. Kudos. God bless.
@Will I am I agree! No vegetable oil or canola oil or soybean oil! Lard or butter or coconut oil.
Fry them in lard
That looks sooo good, and the chef explained the process really well. But….. the amount of fat on there is just so very unbelievable 😂 Eggs cooked with liquid fat (cream) and aged fat (cheese) on melted fat (butter) served on bread deep fried in, you guessed it, fat 😂
At last, someone who is able to see what I see - a meal with a very high fat content. Really quite shocking. His breathing sounds really bad. Not surprising - a lifetime consumption of meals like this.
I make a dish similar to this, but with sliced boiled eggs, cream and whatever cheeses I have. I usually also add fresh spinach to it. I will probably incorporate some of these techniques and ingredients into my dish and maybe even try the eggs this way too. I will definitely give the toast points a go. Thank you.
So a completely different dish then?
So egg salad.
I would not be able to eat this because of the high fat content, but I love the looks of this. I really enjoyed watching the video.
Haha I actually found that out myself! If you can 'hear' the egg as it hits the pan, the heat is too high. To properly cook eggs, there shouldn't be much-if-any 'hiss,' give the egg time, and in the end there shouldn't be any crunchy bits on it.I'm rather hyped, I wanna try making French creamed eggs someday! The toast bit? I might not do that, but I'd like to try the eggs themselves. Though I imagine the crunchiness of the toast with the creaminess of the eggs would be an interesting contrast. I just hope I don't under-do them, and well, this is my own perspective and preferences, but hopefully the eggs won't feel to me to be too 'wet' or 'goopy.' That might be my description of them if I don't like the consistency, but well that may be an issue with my own personal preferences rather than the dish itself, assuming I make it properly.Man, these chef videos, love 'em! Reminds me of the one I saw of the fellow chopping the 'oh-nioh' lol The onion. Cut it in half, keep the root end intact or whatever it's called, the fuzzy bit, perfectly cut in half, and then cut along the length of the onion FROM that bit, but without cutting the bit itself. Slice-slice-slice, one side to the other keeping with the lines of the 'oh-nioh,' and then flip it 90 degrees to then start chopping from the bottom towards the bit. I chop ALL my onions that way, with nice small pieces, and I love it. Absolutely love it. I include onion in a lot more of my dishes now, and I find that those TINY pieces of onion really add to the sauce in a homemade pizza. Sprinkle it on the sauce, then add the other toppings, and the small pieces of onion cook nicely with the sauce as the pizza cooks in the oven. Stunning.Awesome vid! And I love the Bob Ross style 'happy accident' with the tomato. I agree, looks charming down there at the base of the chives. I'm not really one for 'presentation,' I'm more one for practicality than aesthetics, but the dish turned out dandy. Can only imagine how delicious it is. Food is most certainly one of the finer things in life, and it's beautiful how it brings people together.
The process of explaining is amazing
Very well explained without any condescension. A simple dish that my father used to make, but Israeli style with grated tomatoes instead of cheese and cream. The texture is lovely.
Oh wow, that sounds incredible!
It looks delicious!
I ve been wisking with milk and microwaving then smothering with saracha - I think I'll give this a go! The garlic fried points sound delicious! I had this once in a French hotel for breakfast and never understood how it was so different from what I was getting. I always remember my mum's scrambled eggs being better than anything I have produced - mum used to serve them with anchovies. It's bed time here but I feel getting up and trying this!
lol The Italian approach: what's proper is the way Mama or Nona did it. Love it.
You lost me at microwaving.
This looks delicious. Thank you for the detailed video. I'm going to try it this weekend.
Looks 😋 😋 😋 yummy. I'm going to try this. Thank you for sharing!!!
"It is very enjoyable to enjoy the food." well said!
I watch this by accident. And I was absolutely mesmerized. I think I will search out more videos by this chef…
I've always wanted to know the secret to this, as I fall foul of 'rubbery'. Thank you for the excellent demonstration. I know where I've been going wrong now.
Hello,how're you doing.?