Tap to unmute

How to Make French Creamed Eggs

Bagikan
Sematkan
  • Dipublikasikan tanggal 26 Jun 2013
  • Give your eggs a twist and make French Creamed Eggs.
    Brought to you by the Chefs of Le Cordon Bleu.
    Visit Le Cordon Bleu at www.chefs.edu

Komentar • 8 770

  • Mark Adderley
    Mark Adderley 3 tahun yang lalu +15

    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 ! 👨‍🍳 🥚 🧂 🍴

  • kyle Allin
    kyle Allin 2 bulan yang lalu +81

    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.

    • kyle Allin
      kyle Allin 21 hari yang lalu +1

      @Nick Widmer So do I apparently. The creamed eggs were delicious.

    • The Amber Heard Playlist!!
      The Amber Heard Playlist!! 2 bulan yang lalu

      so Johnny Depp PERSECUTES Amber Heard’s fans come and see!

    • Nick Widmer
      Nick Widmer 2 bulan yang lalu

      He still lacks basic (high-school) chemical understanding

  • Mr. YouAintGotNoSense
    Mr. YouAintGotNoSense 3 bulan yang lalu +142

    These eggs looks so delicious. Chef did a wonderful job explaining every aspect of this.

    • jimajams
      jimajams 2 bulan yang lalu +1

      @kullikellot soi moron

    • Andre Green
      Andre Green 2 bulan yang lalu +5

      @kullikellot soi WTF was that jibberish ?

    • Marianne
      Marianne 2 bulan yang lalu

      Weirdo.

    • kullikellot soi
      kullikellot soi 3 bulan yang lalu

      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

  • Artistram3d1
    Artistram3d1 2 bulan yang lalu +58

    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!

    • Artistram3d1
      Artistram3d1 6 hari yang lalu

      @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!

    • Zwierzyniecka J
      Zwierzyniecka J 6 hari yang lalu

      @TC Winegarden your mom's booties i see

    • Zwierzyniecka J
      Zwierzyniecka J Bulan Yang lalu +1

      what's the difference between butter and organic butter? Except for the cost ofcourse

    • HeXa Krak
      HeXa Krak Bulan Yang lalu

      Obesity will strike hard on your family if you do that.

  • Raaj
    Raaj 3 bulan yang lalu +28

    Thank you Chef for a detailed step by step explanation. Love and Respect.

  • Gramma Jo
    Gramma Jo 2 bulan yang lalu +11

    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.

    • Jayden Ronnie
      Jayden Ronnie Bulan Yang lalu

      Hello 👋 Grandma
      How are you doing today??

    • kyaggitater
      kyaggitater Bulan Yang lalu

      The southern version is scrambled eggs and gravy over toast..😊

  • Angharad Swansea
    Angharad Swansea 2 bulan yang lalu +11

    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.

  • Michael Pitre
    Michael Pitre 19 hari yang lalu

    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!

  • William Thaddius
    William Thaddius Bulan Yang lalu +5

    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

  • Nabil Shaikh
    Nabil Shaikh 4 tahun yang lalu +92

    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 😄👍

    • Ella Mone
      Ella Mone 3 tahun yang lalu +1

      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...

    • oppsy dippsy panda
      oppsy dippsy panda 3 tahun yang lalu

      Nsbil where nd in which hilton?

    • Nana Ann
      Nana Ann 3 tahun yang lalu

      @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.

    • Ella Mone
      Ella Mone 3 tahun yang lalu +1

      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 :)

    • Nana Ann
      Nana Ann 3 tahun yang lalu +1

      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.

  • Fredd Marshall
    Fredd Marshall 3 bulan yang lalu +22

    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.

    • Anthony Drake
      Anthony Drake 3 bulan yang lalu +1

      Except people who are not Chefs are unable to devote 8 hrs+ a day to ensuring 100% utilization.

    • T T O M O
      T T O M O 3 bulan yang lalu +3

      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.

  • Lynn McBride
    Lynn McBride 2 bulan yang lalu +12

    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!

  • Wateringman
    Wateringman Bulan Yang lalu

    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!

  • Patriot 1776
    Patriot 1776 Bulan Yang lalu +3

    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.

    • HeXa Krak
      HeXa Krak Bulan Yang lalu

      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.

  • Maria Harrison
    Maria Harrison 3 bulan yang lalu +73

    Nicely explained, simple and easy to follow.
    Would love to take a cooking class from Chef !

    • Roxana Frias
      Roxana Frias 2 bulan yang lalu

      Me too

    • Ship Of Glory
      Ship Of Glory 3 bulan yang lalu +1

      @Bambina Forever Olive oil is omega 3. It’s healthy. ☺️

    • Bambina Forever
      Bambina Forever 3 bulan yang lalu +2

      @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. 🤢

    • Sylvie Bernet
      Sylvie Bernet 3 bulan yang lalu

      @Mike koz A future "Cordon bleu" 😉 ( Sorry, I was misled by the title of the video)

    • Mike koz
      Mike koz 3 bulan yang lalu +1

      @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

  • Brenda
    Brenda 3 bulan yang lalu +9

    Great tutorial and my mouth is literally watering. Looks amazing.

  • drannoc100
    drannoc100 4 hari yang lalu

    Awesome! It looks delicious! Will try it for my next meal! Never knew to turn the heat down so much for eggs. 😅

  • Starry Dynamo
    Starry Dynamo 6 hari yang lalu

    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!

  • Bogdana V
    Bogdana V 2 bulan yang lalu +3

    Thank you Chef !!! Well explained and great presentation. And it’s delicious 👏👏👏

  • Rand0mTV
    Rand0mTV 2 tahun yang lalu +208

    You can see that he really just enjoys doing this...And even makes some jokes, seems like a really wholesome dude

    • stephenwade
      stephenwade Bulan Yang lalu

      @Nancy Fahey Or a non-diabetic one.

    • Leo29
      Leo29 2 bulan yang lalu

      @Manuel Orozco Yes, I think he has health issues because of a diet high in saturated fats. It seems obvious. Quite concerning.

    • I'm A Happy Camper
      I'm A Happy Camper 2 bulan yang lalu

      @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.

    • I'm A Happy Camper
      I'm A Happy Camper 2 bulan yang lalu

      @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.

    • probegtdriver
      probegtdriver 2 bulan yang lalu

      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.

  • Jenny McKinney
    Jenny McKinney 2 bulan yang lalu +5

    Thank you! Had this wonderful style eggs in Belgium and loved them. Now I can properly make them at home 😊

  • Johnny Caffeine
    Johnny Caffeine Bulan Yang lalu +1

    Thank you Chef! This was an extremely satisfying experience. Your presentation was so relaxed. Thank you again for posting this.

  • USA 4EVER
    USA 4EVER 3 bulan yang lalu +14

    I like how you explain everything so simply and easy to understand! You have a new subscriber!

  • Country Cluckers
    Country Cluckers 3 bulan yang lalu +11

    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. 😀

    • jaynbob42
      jaynbob42 2 bulan yang lalu +1

      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

    • Vera Saucedo
      Vera Saucedo 2 bulan yang lalu

      I too like my eggs cooked a little more !
      This was a Beautiful Presentation ...

    • Christopher Helton
      Christopher Helton 3 bulan yang lalu +1

      @stavros333 If he loses weight, will you learn how to punctuate?

    • stavros333
      stavros333 3 bulan yang lalu

      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

    • Christopher Helton
      Christopher Helton 3 bulan yang lalu +1

      Everybody has their preference with eggs. No shame. If it's delicious to you and your loved ones, that's all that counts!

  • Michael Ellis
    Michael Ellis 3 tahun yang lalu +1396

    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.

    • Snehajit Roy
      Snehajit Roy Bulan Yang lalu +1

      Olive oil, butter, cream, cheese, garlic....anything will taste good

    • ANI christian
      ANI christian Bulan Yang lalu

      Hello fan Thanks for watching congratulations 🎊 🎊you won a (catering item)Cheerfully send a message above to acknowledge your prize 🎁👆👆⤴️

    • Mike Bumgardner
      Mike Bumgardner Bulan Yang lalu

      @Gigmaster me too, I call them scrambled soft.

    • Donald Berton
      Donald Berton Bulan Yang lalu

      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

    • L K
      L K Bulan Yang lalu

      @Pete “their scrambled eggs not there”

  • Helen Sammann
    Helen Sammann 2 bulan yang lalu +1

    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.

  • Donetta Mckenzie
    Donetta Mckenzie 3 bulan yang lalu +16

    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. 😉😊

    • alizcool1
      alizcool1 2 bulan yang lalu

      I guess women really love a man who tells them what to do

    • Alain Portant
      Alain Portant 2 bulan yang lalu

      You're not a big fan of eggs

  • Vallrie Sweeney
    Vallrie Sweeney 2 bulan yang lalu +2

    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!

  • michael salazar
    michael salazar 3 bulan yang lalu +12

    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!

    • Andre Green
      Andre Green 2 bulan yang lalu +1

      @PoM MoM oooh ! Let’s see. Scrambled eggs with cream.
      Haute Cuisine at it finest. Please !

    • michael salazar
      michael salazar 2 bulan yang lalu

      @PoM MoM Thank you for telling me dear lady. Have great day and a wonderful labor day weekend!

    • PoM MoM
      PoM MoM 2 bulan yang lalu

      @Andre Green
      Geez Friend, these are
      CREAMED EGGS not Scrambled,
      pay attention !

    • PoM MoM
      PoM MoM 2 bulan yang lalu +1

      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.

    • Andre Green
      Andre Green 2 bulan yang lalu +2

      @michael salazar You can’t make scrambled eggs ? 😂😂😂😂😂😂

  • lucky lock
    lucky lock 2 bulan yang lalu +56

    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

  • M M M
    M M M 3 bulan yang lalu +173

    I can hear the chef literally breathing life into the meal

    • JRG
      JRG 4 hari yang lalu

      He runs to work. That's why he's out of breath.

    • Waz Keating
      Waz Keating 20 hari yang lalu

      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.

    • A K
      A K 20 hari yang lalu

      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

    • Nancy Brostrom
      Nancy Brostrom 23 hari yang lalu

      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.

    • Jayden Berdat
      Jayden Berdat Bulan Yang lalu

      @Maggie Blyth thats a pretty nasty way to put it

  • Lanting Farming
    Lanting Farming Bulan Yang lalu

    nice one, definitly gonna make this for my kids, they love everything with egg in it. Great video, thanks!!!

  • theeyethatchanges
    theeyethatchanges 3 bulan yang lalu +6

    Thank you for your time, effort, and professionalism in passing on this knowledge

  • S KH
    S KH 3 bulan yang lalu +3

    So relaxing watching and listening to this chef, and eggs look amazing yum 😋

  • Kristin Meyer
    Kristin Meyer 3 bulan yang lalu

    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?

  • Traekas7!
    Traekas7! 2 bulan yang lalu +6

    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 🤞!

  • Sunil Tiwari
    Sunil Tiwari 2 bulan yang lalu

    Appreciate Chef, your preparation is simple but excellent 👌👍, Regards , going to try in my Kitchen !

  • DoNot Need
    DoNot Need 3 tahun yang lalu +12

    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.

    • BigHenFor
      BigHenFor 3 tahun yang lalu +1

      Cheese soufflé is delicious with mustard.

  • Hazel Kagey
    Hazel Kagey 3 bulan yang lalu +2

    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).

  • Todd Lash
    Todd Lash 3 bulan yang lalu +2

    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!

    • Ryan D
      Ryan D 3 bulan yang lalu +1

      No because he salted literally everything else.

  • Ila x
    Ila x 2 bulan yang lalu

    Chef, thank you for posting. I really want to learn this way of cooking eggs.

  • Kisha
    Kisha 3 bulan yang lalu +2

    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!

  • Paul H
    Paul H 2 tahun yang lalu +185

    Just goes to show that it is all about technique. This man took a few basic ingredients and made a masterpiece.

    • Md Kyle
      Md Kyle Bulan Yang lalu

      @S S try and do 100 of those in 1-2 hrs and let us know how you did.

    • S S
      S S 2 bulan yang lalu

      yeah, which shows you anyone can cook!!!!

    • Md Kyle
      Md Kyle 2 bulan yang lalu

      I wouldn't call this a masterpiece. It s basically scrabbled eggs on fried toast with way too much fat added to it

    • Betty Bridges
      Betty Bridges 2 bulan yang lalu

      To runny for me couldn’t eat it that way sorry but pretty dish

    • Wayne Halliday
      Wayne Halliday 2 bulan yang lalu

      @Mike koz bahahaha your delusion is funny

  • Tish Lowe
    Tish Lowe 3 bulan yang lalu +3

    Looks delicious and beautiful. You are a wonderful teacher!

  • Sankalita Banerjee
    Sankalita Banerjee 2 bulan yang lalu +1

    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

  • Michael Ezekiel
    Michael Ezekiel Bulan Yang lalu

    Thanks Chef really learnt a lot from this video ☺️

  • Pickle Jam
    Pickle Jam 2 bulan yang lalu +35

    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...

  • Will Braswell
    Will Braswell 5 tahun yang lalu +59

    Thank you Chef. I learned several things and appreciate you taking time to video this dish for those of us that want to learn.

  • alphiu
    alphiu 2 bulan yang lalu +1

    I really love how you passionately detail each and every step

  • Queenievenus Pluto
    Queenievenus Pluto 3 bulan yang lalu +1

    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.

  • Waz Keating
    Waz Keating 20 hari yang lalu

    What a great walk through of this dish, thank you very much

  • Suman P. Nair
    Suman P. Nair Bulan Yang lalu

    Looks really yum! Thanks for the recipe😋😋😋

  • BawStop Dat
    BawStop Dat 3 bulan yang lalu +149

    Looks delicious. This is the consistency I try for, even with everyday scrambled eggs served over plain old buttered toast.

    • 717379
      717379 3 bulan yang lalu

      @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.

    • powerslide000
      powerslide000 3 bulan yang lalu

      @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.

    • 717379
      717379 3 bulan yang lalu +1

      @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.

    • powerslide000
      powerslide000 3 bulan yang lalu +1

      @Sylvie Payette Oeuf brouilles are scrambled eggs and not creamed eggs, I guess the explanation of the went over your head

    • lulu in hollywood
      lulu in hollywood 3 bulan yang lalu

      @Steve McLaughlin so good

  • Guy Koppi
    Guy Koppi 2 bulan yang lalu

    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.”

  • Sadie Girl
    Sadie Girl 3 bulan yang lalu +2

    Wonderful presentation of this recipe. Trying it tomorrow a.m.

  • Snow White
    Snow White Bulan Yang lalu

    Beautiful dish! Thank you 😊

  • Angela Kelley
    Angela Kelley 2 bulan yang lalu

    Great instructions :) Thank you for sharing your knowledge.

  • Kevin
    Kevin 2 tahun yang lalu +69

    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.

    • timelakeripples
      timelakeripples 3 bulan yang lalu +1

      I hoped someone would make reference to this - glad you did and will do the same!

    • Army4Runner
      Army4Runner 3 bulan yang lalu +1

      @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.

    • Chuck Shultz
      Chuck Shultz 3 bulan yang lalu +1

      I've always made French omelets, now I gotta try this!!!

    • VirtualHolocaust
      VirtualHolocaust 3 bulan yang lalu +1

      @Stone Media just looks gross ya know. just eat oatmeal i dont get it.

    • Stone Media
      Stone Media 3 bulan yang lalu +3

      @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.

  • Sandra Phillips
    Sandra Phillips 2 bulan yang lalu

    That looks delicious! Can you use a different cheese? And, how do you clarify butter ?

  • A Roy
    A Roy 2 bulan yang lalu

    Thank you for this great recipe.Beautifully explained inspite of what appeared to me a bit of breathlessness.Wish you good health.

  • scarlet poppyfield
    scarlet poppyfield 3 bulan yang lalu +1

    I made them, two days in a row. Best eggs I ever had

  • Philippe deRepentigny
    Philippe deRepentigny 2 bulan yang lalu

    Yummy ! I've got to try this. Thanks, well presented and simple to follow and understand. Thanks

  • Richard Davis
    Richard Davis 3 tahun yang lalu +26

    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.

  • Brad Bull
    Brad Bull Bulan Yang lalu

    That does look very tasty 😍

  • Afontanez7
    Afontanez7 3 bulan yang lalu +1

    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~

  • Gulliver's Covers
    Gulliver's Covers Bulan Yang lalu +1

    Marvelous presentation, LCB👍
    Looks so amazing! Glad to be here!
    Have a great week ahead Friend 🥰
    Keep up the magnificent work!

  • Anoushka Armstrong
    Anoushka Armstrong 3 bulan yang lalu +1

    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 !!

  • millerjoan
    millerjoan 3 tahun yang lalu +30

    This is a great video! Thank you for walking us thru this technique.
    I will absolutely try this tomorrow.

  • reta strong
    reta strong 3 bulan yang lalu

    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?

  • Daniel Furlong
    Daniel Furlong 3 bulan yang lalu

    What a great instructor! Easy to listen to and follow 👌

  • Saul to Paul
    Saul to Paul 3 bulan yang lalu

    Looks amazing, sounds great 👍

  • Christina Logan
    Christina Logan 3 bulan yang lalu

    Looks so scrumptious 😋

  • My Haunted Life
    My Haunted Life 2 bulan yang lalu +1

    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! 😋

  • Violet Strike
    Violet Strike 3 bulan yang lalu +1

    Personally I love eggs that are rubbery 😄😄😄 however, maybe with the cheese added it would be delicious.. thank you for your sharing… 😃

  • Kristoffer Karlsson
    Kristoffer Karlsson 3 bulan yang lalu +8

    11:54 "Sometimes things in the kitchen work on accident". Love that one!

  • H Wiley
    H Wiley 3 bulan yang lalu +15

    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.

    • enn 1922
      enn 1922 Bulan Yang lalu

      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 !

    • wyzemann
      wyzemann Bulan Yang lalu +1

      H. Wiley Many of those uploads are from individuals who are NOT native English speakers. Nonetheless, they almost all have something interesting to contribute.

  • Peter Scrafton
    Peter Scrafton 3 tahun yang lalu +93

    First class! He is an excellent and easy teacher; and I could feel the texture of those eggs on that crisp fried bread

  • Precious Girl
    Precious Girl 2 bulan yang lalu +5

    Yum yum! My mouth is watering!😋😋😋 Thank you Chef!!❤️

  • SexyScrambles  Clanton
    SexyScrambles Clanton  2 bulan yang lalu

    That looked delicious!! Thank You.

  • Lee Sandra
    Lee Sandra 3 bulan yang lalu

    Explain step by step clearly, thank you! You have a new subscriber

  • British Scorpion
    British Scorpion 3 bulan yang lalu

    Thanks Chef, my scrambled eggs on toast will never be the same again!

  • D Hoosier
    D Hoosier 2 tahun yang lalu +357

    *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.

    • stephenwade
      stephenwade Bulan Yang lalu

      @Harry Pouncey Only a dumb Republican would think like him - everything is black or white, with no grey area.

    • Asshats Love Johnny Depp!! Johnny Depp Es Racista!!
      Asshats Love Johnny Depp!! Johnny Depp Es Racista!! 2 bulan yang lalu

      -Johnny Depp PERSECUTES Amber Heard’s fans come and see!

    • cuteypie102
      cuteypie102 3 bulan yang lalu

      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

    • Ralph Clark
      Ralph Clark 3 bulan yang lalu

      @Gwen S perhaps dumb people do though

    • Gwen S
      Gwen S 3 bulan yang lalu

      Nice for kindergarten class but intelligent people don't need to be spoken down to in order to cook.

  • Ana R
    Ana R 3 bulan yang lalu

    I know what we are going to have this weekend :) I can't wait to give these a try.

  • bouncedancer
    bouncedancer 2 bulan yang lalu

    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.

  • schellstarr
    schellstarr 2 bulan yang lalu

    Delish. I can no longer eat cheese due to le salt. Delicious to imagine in my palate 💖💝💖

  • Chad Mower
    Chad Mower 3 bulan yang lalu +2

    One of the best instructive videos I have seen for something as temperamental as eggs.

  • Mr. Mark
    Mr. Mark 3 tahun yang lalu +19

    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.

    • MegaMagicdog
      MegaMagicdog 3 bulan yang lalu

      @Will I am I agree! No vegetable oil or canola oil or soybean oil! Lard or butter or coconut oil.

    • Will I am
      Will I am 3 bulan yang lalu +1

      Fry them in lard

  • RADIN SYAH
    RADIN SYAH 2 bulan yang lalu +1

    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 😂

    • Leo29
      Leo29 2 bulan yang lalu

      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.

  • iansutube
    iansutube 3 bulan yang lalu +4

    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.

    • Nathan Ball
      Nathan Ball 2 bulan yang lalu +1

      So a completely different dish then?

    • Jordan
      Jordan 3 bulan yang lalu +1

      So egg salad.

  • Sue Basko
    Sue Basko 3 bulan yang lalu

    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.

  • Norman McCollum
    Norman McCollum 3 bulan yang lalu

    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.

  • Shounak Indulkar
    Shounak Indulkar Bulan Yang lalu +1

    The process of explaining is amazing

  • Outings For Old Ladies Who Aren't Dead Yet

    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.

  • Ben
    Ben 3 bulan yang lalu

    It looks delicious!

  • Family-account Email
    Family-account Email 3 bulan yang lalu +1

    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!

    • Christopher Helton
      Christopher Helton 3 bulan yang lalu

      lol The Italian approach: what's proper is the way Mama or Nona did it. Love it.

    • Kathleen5429
      Kathleen5429 3 bulan yang lalu

      You lost me at microwaving.

  • Dune137
    Dune137 3 tahun yang lalu +23

    This looks delicious. Thank you for the detailed video. I'm going to try it this weekend.

  • River flow 818
    River flow 818 3 bulan yang lalu

    Looks 😋 😋 😋 yummy. I'm going to try this. Thank you for sharing!!!

  • life's journey
    life's journey 3 bulan yang lalu +2

    "It is very enjoyable to enjoy the food." well said!

  • Judith Goodwin
    Judith Goodwin Bulan Yang lalu

    I watch this by accident. And I was absolutely mesmerized. I think I will search out more videos by this chef…

  • Sara Dyer
    Sara Dyer 3 bulan yang lalu +3

    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.