🔥 Four Ways To Prepare Scrambled Eggs | Cooking Skills

I'm Hannah and I'm a level 1 chef hi I'm

Gabrielle and I'm a level 2 chef hi I'm

Pollock and I'm a chef at the Institute

of Culinary Education my scrambled eggs

recipe is very simple it's always the

same every time that's always very good

we are going to add in a little bit of

Asian flavor into these scrambled eggs

and serve them up a little bit

differently than your traditional

breakfast style scrambled eggs my

scrambled eggs has a very unique

technique where the eggs never hit a pan

you actually cook them in a roll pool of

water you should be making your

scrambled eggs like this because you'll

never go back to a pan ever again so

first step is to get the eggs in a bowl

get them mixed up and so I'll take an

egg I'll use the side of the bowl to

crack it all right if eclis like to

crack eggs on not quite so spin of a rim

the thinner it is it may puncture the

egg shell a little bit more and leave

more a little bit let's and stuff so

I'll actually like to really crack mine

on the corner of like a stove or even

the pan itself give it a good whack so

it definitely cracks through all the way

and then just peel it open of course I

did just get a shell in the bowl I'm

like hyper afraid of Salmonella and I'm

making eggs after I wash my hands like

15 times I'm pretty relaxed with getting

my shells out I have my hands wash them

very sanitary I like to break the yolk

stirs you really want to beat the heck

out of them so that a lot of the egg

white disappears because that's what's

gonna make the eggs really creamy and

fluffy and delicious we are gonna take

the scrambled eggs and put them right

back in the shell so in order to get a

clean cut you need a little device it's

called the egg topper and you're gonna

hold it pull up the lever and what that

does is it's gonna create a crease right

around the egg

and then with the sharp paring knife

just kind of work your way around and

get a clean cut and before we could use

the egg shell we have to sterilize it so

I just have some boiling water drop that

shell in there usually I make about two

eggs per person so let's say this is for

breakfast for two you know I mean you

add in the water you can add a pinch of

salt some people really don't like

adding salt into their eggs before they

cook because they say it dehydrates it

and a little Gorge of pepper my first

ingredient is my mirin which is a sweet

rice wine it's going to really nicely

tie together my swing to my ginger and

then I have just a little bit of soy I

really want to add in the soy now rather

than later so that it's nice and uniform

throughout my eggs my last ingredient is

going to be my fresh ginger it has such

a nice delicious pungent flavor so you

really don't need a lot of it my rule of

thumb is to go out in for about 30

seconds maybe tilt the bowl a little bit

get that whipping a circular motion it's

been five minutes my egg shells have

sterilized now we have two perfectly

sterilized egg shells that's gonna be

the vessel for our scrambled eggs I tend

to make more cheese than I need just in

case you can never go wrong with cheese

unless you're lactose intolerant

I'm gonna make a cucumber salad with a

little honey and rice vinegar I have my

Persian cucumbers which are the little

baby cucumbers so next step is to get

the bacon started I like when the bacon

goes on and there's like already that

sizzle well I should have waited like a

minute longer and I'm just laying them

vertically next to each other so I'm

just gonna like very quickly chop the

very end off then I'm going to take my

mandolin rather than individually

chopping all of these cucumbers and it

makes a really nice and uniform think

about the mandolin as you have to be

really really careful with your hands

and your fingers so be careful kids

bacon smells so good now I'm gonna go

ahead and add in my rice vinegar and my

honey I'm just going to combine it until

the honey is pretty much totally

dissolved in the vinegar they're gonna

have this little bit of a pungent acidic

flavor add a little bit of salt just to

kind of tie it all together while that's


sort of prep some of my chives that's

gonna add a bright green color and a

little bit of extra shine party so now

we're gonna make the cream topping for

the eggs we wanted us to hold my lemon

and then to that Renaud some creme

fraiche creme fraiche has a little bit

of Tang and we're gonna mix this with

the whipped cream season with a little

salt next I'm gonna whip my heavy cream

I want to start with cold creams so that

you want to make sure it doesn't

separate when you're whipping it and go

for soft peaks it's a decadent dish so

you need your workout watched bacon

never cooks I think that's the thing one

of my other toppings that I want to add

are some fresh scallions I think they

taste great on anything a little pop of

flavor pop of color we got some popping

bacon yummy the careful flying oil I

feel like every time I eat eggs I get

injured there's some sesame in a dry pan

and you know let it do its thing and

then it gets this nice golden color and

it adds a nice little crunch nuttiness

to the dish all right so I've got my

bacon done I'm gonna go ahead and put it

on some paper towel just let some of the

grease dry off there for beautiful bacon

slices now I'm gonna add one more

ingredient to this and that's vodka I'm

just not trying to be fancy there is a

purpose for this the vodka helps

stabilize the cream mixture plus there's

caviar in the dish I need vodka take the

creme fraiche and you want to gently

fold it into the whipped cream because

you just spent all that time adding air

so you don't want to deflate your cream

a little Cayenne because why not I'm

gonna put it into a pastry bag this

makes it easier to pipe the cream

mixture on top of the eggs finally we're

at the eggs the main event we're gonna

drop little square butter on the pan I'm

going to add in key rather than butter

tying in again more of the Asian theme

and while that's cooking I'm just gonna

mix up my eggs a little more sometimes

they're like the salt and the pepper can

separate a little and want to be like

really together when we start scrambling

you don't make too much of a sizzle

sound I feel like every time I pour the

eggs in it's like actively sizzling it's

burns the secret in my opinion two great

scrambled eggs

cooking them low and slow they cook so

quickly you don't want to overdo it too

quickly here they're gonna dry out and

grouse eggs cook really fast and you

don't want to overcook them so I would

rather have a lower heat for longer than

just fry the crap out of them

once it kind of sets around the edges a

little bit I'm gonna start pulling it in

so that the egg kind of fills in all the

places where it's already cooked ooh I

can smell the ginger I really break them

up a lot instead of just having through

an omelet like egg flipped over I want

to make sure that I'm not overcooking

them because they're gonna do the rest

of their job as I plate them you don't

want a rapid boil you do want a very

gentle boil you're gonna take the back

of a spatula and just clockwise create a

whirlpool once I take the scrambled egg

mixture and put it with the hot water

those pockets of air are just gonna

expand and the egg size is getting a

bowl lid count to 20 I'm gonna go ahead

and grab my cheddar cheese mix that in a

little bit let that melt

I just love cheese so much I'm gonna add

a little bit more but that's totally

your preference these are starting to

look really good starting smell really

good I feel like we're almost there

you can smell the key you can smell the

mirin you can smell the soy everything

is actually already kind of incorporated

when you get to the end just put it

through a strainer they're just so soft

and airy

that's a fastest granbull egg you'll

ever make so for my side I have a toast

I do like two eggs a person so I put

about half on this plate we're gonna

sprinkle a few of the chives over that

go ahead and grab my bacon slices I'm

actually going to be serving mine with

some white rice it's adding a little bit

more than just your typical breakfast

toast so I'm just gonna go ahead and put

this right on top of my rice I'm going

to give my cucumbers one more stir and

then I'm just going to go ahead and

sprinkle a few on top sprinkle my

scallions on last but not least my

toasted sesame you take a little of that

fluffy scrambled eggs

some finishing salt this will give it a

nice texture and it's a milder salt a

little bit of olive oil our cream

mixture the decadent part a little bit

of chives and last but not least because

you know every day is special and here

are my scrambled eggs and here are my

scrambled eggs and the is your fancy

everyday scrambled egg


okay moment of truth let's see how this

went let's go for it


that's exactly like they taste every

single time which I love very consistent

they're like that friend it's always

gonna pick up the phone it has a lot of

great balance you have salty you have a

tiny bit of sweetness you have the

ginger in the cucumber and a crunchiness

so really happy the eggs are the

heaviest part of this dish and then when

they hit the cream you get a burst of

citrus and then the saltiness from the

caviar and then a little pop of chive

this is perfection

eggs are one of the most versatile and

functional ingredients in any dish

whether it's an addition or a main

ingredient let's see how each of our

chef's scrambled bears Hannah took four

eggs and cracked them directly into our

Bowl and used a fork to mix together

with a little water be careful when you

do this since you might crack part of

the shell into your eggs the shell is a

complex of calcium carbonate deposited

in a protein matrix which is harmless

I've eaten but not digestible it happens

to the best of us water creates steam

making very tender scrambled eggs but

it's not necessary if your eggs are

cooked correctly she added salt during

egg preparation which isn't recommended

since salt is a coagulant you can make

your eggs less tender it's better to add

salt just tired eating your eggs she has

brown eggs which are no different from

white eggs when it comes to structure

and functionality brown eggs simply come

from red hens while white eggs come from

white hens Gabriele used a whisk to mix

her eggs a whisk adds more air than the

fork that Hannah used because of its

structure due to its special design

forks can mix ingredients thoroughly but

a whisk is designed to create a more


sure as the whisk moves through the bowl

the viscosity of egg whites in

particular helps them to cling to the

tines of the whisk allowing the protein

structure to trap more air creating a

lighter fluffier egg Pollock was very

careful to use fresh eggs my eggs are

fresh one indicator of freshness is the

thickness of the albumin or egg white

the thicker it is the fresh of the egg

due to the presence of a protein called

oval newson which degrades and becomes

thinner as the egg ages she kept her

shells intact for later service but

sterilized them by boiling to reduce the

levels of potential pathogens such as

Salmonella or Campylobacter jejuni

Hannah and Gabrielle both used nonstick

pan to scramble their eggs Hannah used

whole melted butter which includes the

milk solids while Gabrielle used ghee

which has the milk solids removed he can

get hotter than whole butter yet won't

burn with the butter alternative in

regular butter both slowly cooked their

eggs over medium heat and used a spatula

to stir Hannah had some marbling when

she initially mixed her eggs which means

the egg whites and the yolks were not

completely blended you don't want to

over mix it'll be just like two cups

since they coagulate at different

temperatures she may have some uneven

cooking in her eggs coagulation at lower

temperatures yields a soft tender egg so

medium heat works very well here the

approximate temperature of coagulation

of whole eggs is 176 degrees Gabrielle

added mirin ginger and soy prior to

cooking the soy will raise the

temperature of coagulation and season

the eggs along with a complex blend of

mirin which is a low alcohol high sugar

rice wine and ginger imparting an acidic

sweet salty and slight spiciness to the

eggs Pollock poached her eggs very

quickly only 20 seconds funny this is so

interesting and unusual just being in

water prevents burning and crust

formation and keeping the water below

boiling point keeps the egg from being

torn apart by turbulence because she

left the lid on her eggs she created a

closed steaming vessel which heated the

eggs from the top and the bottom making

eggs that were extremely tender Hannah

went classic with cheddar cheese and her

eggs and a side of bacon and toast

additions like cheese may raise the

coagulation temperature of eggs because

added fat has the impact of increasing

the heat stability of egg proteins as

cheese can't fit in the bowl so I'll


she used a toaster which is a radiant

heat source that crisps and Browns the

bread and served them with butter as an

extra step she added chives which are

bright green with a hint of raw onion

flavor from the compound

Alison Gabriele served her soft

scrambled eggs over white rice which is

a starchy and satiating complement to

the high-protein eggs she made she

topped her eggs with sesame seeds which

are nutty in flavor and add a subtle

crunch to her dish she served her eggs

and rice with a side of crunchy sweet

and sour pickled cucumbers sliced

perfectly thin giving her dish an added

depth of flavor

Pollock carefully spooned her soft

scrambled eggs back into the sterilized

egg shell which makes a beautiful

presentation and she topped it with

olive oil which adds a layer of richness

she also made an indulgent whipped cream

by blending creme fraiche which is a

fermented high-fat dairy item with heavy

cream and Meyer lemon zest Meyer lemons

from California are large juicy and

sweeter than other varieties of lemons

she used vodka and cayenne pepper to

flavor this cream the vodka may look

like water but it's mostly alcohol so it

doesn't hydrate the other molecules in

this complex emulsion

the vodka also breaks down fat and

prevents it from separating the cayenne

pepper adds heat and color to the cream

both in caviar is salt-cured Roe it's

expensive and decadent with a wonderful


Maldon salt is English sea salt

it's flaked so it adds crunch as well as

a very pure salt taste and the perfect

way to finish her scrambled eggs whether

you're making breakfast brunch or dinner

eggs offer many possibilities each of

our chefs took a different take on this

staple dish with three very different

but delicious outcomes