| 3s | What's up FoodTubers! Mister Oliver here! |
| 6s | Today we are cooking scrambled eggs, in three different ways. |
| 9s | The English, the French and the American way. |
| 15s | Scrambled eggs, so delicious! |
| 20s | The egg is the most delicious and cheap form of protein. |
| 27s | They have loads of micro nutrients. |
| 29s | |
| 32s | |
| 33s | We go onto a medium heat. |
| 36s | I am using two eggs per person. |
| 40s | |
| 46s | |
| 48s | One request: I hate battery eggs. Minimum for me are barn eggs. |
| 54s | Or better: free range eggs. |
| 58s | |
| 59s | Start with a knob of butter. |
| 63s | |
| 64s | |
| 66s | To move the eggs around I use a spatula, like this. |
| 72s | I am going to move it around. |
| 75s | Very quickly it is setting. |
| 77s | You can see those little cooked curds and the raw egg. |
| 81s | |
| 82s | Every five seconds, I'll give it a little move around. |
| 87s | Some people put milk in, some people put cream in. |
| 90s | If you cook it right, you don't need that. |
| 93s | |
| 95s | |
| 97s | And it is continuing to cook. |
| 98s | I put it to one corner of the pan. |
| 103s | So it is not going to overcook. |
| 106s | |
| 108s | You can put butter on your toast. |
| 110s | But we have a nice knob of butter already on the scrambled eggs. |
| 114s | On we go with our English style scrambled eggs. |
| 121s | You can see it's medium curds. |
| 126s | |
| 128s | It is still soft in texture. |
| 130s | |
| 132s | Soft, gorgeous, delicate. |
| 134s | |
| 137s | Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Ouf? Ouve? |
| 144s | Anyway, French style eggs. |
| 145s | You season four free-range eggs. |
| 149s | |
| 150s | We have got an inch of boiling water. |
| 152s | We are cooking it au bain-marie, a water bath. |
| 157s | Eggs cook at a very low temperature. |
| 161s | |
| 185s | Okay, curds beginning to form, here and here. |
| 193s | Now it is time to put a few knobs of butter in. |
| 196s | I am going from a whisk. I am going to use a spatula. |
| 201s | You start to see a more delicate curd. |
| 206s | |
| 208s | |
| 210s | Very different to the English. |
| 213s | |
| 215s | |
| 221s | French style eggs. They are delicious. |
| 224s | Finally, FoodTubers, the American style eggs. |
| 233s | |
| 235s | Put a little salt into our four eggs. |
| 238s | We are using a frying pan. |
| 240s | |
| 243s | |
| 244s | |
| 246s | |
| 248s | As it sets, I'm bringing in these sheets. |
| 253s | You get this folded gorgeous eggs. |
| 260s | See these beautiful sheet. |
| 262s | Just as the French and the English: it must cook gently. |
| 271s | There is something delicate about this. |
| 276s | You can see the shiny parts where it's just cooking. |
| 279s | |
| 282s | |
| 283s | Scrambled, American style eggs. So tasty. |
| 288s | The French, English and American all have the same. |
| 290s | Eggs, pinch of salt and butter. |
| 293s | But the method to cook has changed the texture and the taste. |
| 300s | The English, the French and the American, are just the tip of the iceberg. |
| 303s | There are hundreds of countries. |
| 305s | How do you cook your eggs? |
| 307s | |
| 308s | That's what Food Tube is about. Bye! |
