French-style scrambled eggs (do I like them)
video description
Date: 2025-12-12
Related videos
Comments and reviews: 20
sonasty7106
Hey adam, if you are getting weird smells from the silicone in a dishwasher. I've picked up some tips for best practices that technology connections has mentioned in some of his videos that are a huge help. I break the dishwasher tablets and throw the smaller bit into the water resivoir in the bottom. Sometimes I use pre wash detergent, that is meant to spill out right away instead. I also purge the pipes of cold water and let the sink run as hot as I can get it, before starting the machine. Also, rinse aid makes a big difference. Bonus tip, I have a crumbled ball of foil in the silverware rack. It takes up more space but seems to make the silverware shinier (I may stop this practice as aluminum has been found to link to dementia/alzheimers. If I notice a film developing on the kitchenware despite these practices, that is usually an indicator that I should really clean the strainer basket.
Also huge thanks for that fireplace video. Changes the way I give advice to people online for the better, and learned that I don't need to open a window to run a fire that it is safe for me to run it with the glass doors closed with my unique setup (tested and verified. Now super warm.
reply
Hey adam, if you are getting weird smells from the silicone in a dishwasher. I've picked up some tips for best practices that technology connections has mentioned in some of his videos that are a huge help. I break the dishwasher tablets and throw the smaller bit into the water resivoir in the bottom. Sometimes I use pre wash detergent, that is meant to spill out right away instead. I also purge the pipes of cold water and let the sink run as hot as I can get it, before starting the machine. Also, rinse aid makes a big difference. Bonus tip, I have a crumbled ball of foil in the silverware rack. It takes up more space but seems to make the silverware shinier (I may stop this practice as aluminum has been found to link to dementia/alzheimers. If I notice a film developing on the kitchenware despite these practices, that is usually an indicator that I should really clean the strainer basket.
Also huge thanks for that fireplace video. Changes the way I give advice to people online for the better, and learned that I don't need to open a window to run a fire that it is safe for me to run it with the glass doors closed with my unique setup (tested and verified. Now super warm.
reply
avastonewood172
My go to scrambled eggs are the balance between those two recipes. I presalt them because denaturing the proteins makes it easier to whisk them into oblivion, and that's the only difference I've noticed. I chop and dry the chives (since they include dirt from my garden and so I have to wash them) while waiting for this to happen. A good amount of butter cause I am not worried about my cholesterol, start it on low heat and whisk until the butter is just melted. Then, increase the heat to medium and slowly scrape and fold to make big curds that are suspended in a creamy buttery sauce. I take them off while they are relatively liquidy cause I like them that way. Top with the chives. Best of both worlds. It's not so textureless that it's a bit much on its own, but it's still rich and decadent because of the wild amount of butter.
You should try Cantonese style scrambled eggs next.
reply
My go to scrambled eggs are the balance between those two recipes. I presalt them because denaturing the proteins makes it easier to whisk them into oblivion, and that's the only difference I've noticed. I chop and dry the chives (since they include dirt from my garden and so I have to wash them) while waiting for this to happen. A good amount of butter cause I am not worried about my cholesterol, start it on low heat and whisk until the butter is just melted. Then, increase the heat to medium and slowly scrape and fold to make big curds that are suspended in a creamy buttery sauce. I take them off while they are relatively liquidy cause I like them that way. Top with the chives. Best of both worlds. It's not so textureless that it's a bit much on its own, but it's still rich and decadent because of the wild amount of butter.
You should try Cantonese style scrambled eggs next.
reply
jmp8802
I like these eggs, this is how I usually cook them even as an American, but I remember watching an old old episode of America's Test Kitchen where they were making french cream eggs and also American style and at the end of the segment Christopher Campbell and whomever the chef was were sitting around eating the amercian style scrambled eggs because they just liked them better. The french cream eggs remind me of a dish I would make as a kid where you would take hot hard boiled eggs and mash them with butter and eat them on toast, which is very good but peeling hot hard boiled eggs sucks, with the soft french eggs you get the same flavors without burning your fingers
reply
I like these eggs, this is how I usually cook them even as an American, but I remember watching an old old episode of America's Test Kitchen where they were making french cream eggs and also American style and at the end of the segment Christopher Campbell and whomever the chef was were sitting around eating the amercian style scrambled eggs because they just liked them better. The french cream eggs remind me of a dish I would make as a kid where you would take hot hard boiled eggs and mash them with butter and eat them on toast, which is very good but peeling hot hard boiled eggs sucks, with the soft french eggs you get the same flavors without burning your fingers
reply
AdvancePlays
I'll do scrambled eggs a few ways, if I do this french style I cook them a good bit firmer than you did but still that finer texture, and if I do them diner style I'll take them off a good bit before you did, which in the end makes them even less distinct lol.
But 9 times out of 10, and don't knock it til you try it, I microwave them. They get really hot at the edge of the bowl, enough to steam and puff up, while the middle just gets a bit warm. At that point mix it all together to break it up and spread the heat, and all the remaining liquid cooks up. Just as good as any I've ever tried elsewhere or made myself in a pan.
reply
I'll do scrambled eggs a few ways, if I do this french style I cook them a good bit firmer than you did but still that finer texture, and if I do them diner style I'll take them off a good bit before you did, which in the end makes them even less distinct lol.
But 9 times out of 10, and don't knock it til you try it, I microwave them. They get really hot at the edge of the bowl, enough to steam and puff up, while the middle just gets a bit warm. At that point mix it all together to break it up and spread the heat, and all the remaining liquid cooks up. Just as good as any I've ever tried elsewhere or made myself in a pan.
reply
AnneTeefah
Somewhere in-between American style and French style is where i live.
On the topic of adding milk vs cream vs water vs nothing, i once did a blind taste test among employess back in the day when i was running a little cafe. The eggs with a splash of water were favored overwhelmingly in terms of both taste and texture. This was with eggs cooked quickly on a hot flat top and folded for breakfast sandwiches and we didn't test it for any other type of scrambled egg preparation. But i was quite surprised that the water eggs won, and so overwhelmingly
reply
Somewhere in-between American style and French style is where i live.
On the topic of adding milk vs cream vs water vs nothing, i once did a blind taste test among employess back in the day when i was running a little cafe. The eggs with a splash of water were favored overwhelmingly in terms of both taste and texture. This was with eggs cooked quickly on a hot flat top and folded for breakfast sandwiches and we didn't test it for any other type of scrambled egg preparation. But i was quite surprised that the water eggs won, and so overwhelmingly
reply
aragusea
Adam, you're a sane person and I as a German and therefore central european asure you that you are making scrambled eggs the perfectly normal way any person here would do.
That gloopy nonsense of undercooked eggs that glibbers down from your bread and that you need a spoon for to eat was somehow popularized on the internet by famous british tv chefs, of all nations, and since then I'm trying to fight the opinion that this is what scrambled eggs should look like. Because no one I know of would want to eat this glibbery stuff, bah!
reply
Adam, you're a sane person and I as a German and therefore central european asure you that you are making scrambled eggs the perfectly normal way any person here would do.
That gloopy nonsense of undercooked eggs that glibbers down from your bread and that you need a spoon for to eat was somehow popularized on the internet by famous british tv chefs, of all nations, and since then I'm trying to fight the opinion that this is what scrambled eggs should look like. Because no one I know of would want to eat this glibbery stuff, bah!
reply
Tsinglung17
Personally I am on the side that French-style scrambled eggs is over hyped thanks to Gorden Ramsey (just like a lot of other things from him. It's only nice when served in the restaurant because I am not doing the cooking. At home, it takes too much time to prepare, especially for a breakfast. Also by the time it's done, other food would be cold already. For me the perfect scrambled egg is the Mcdonald's Breakfast scrambled egg, doesn't take too much time to cook, good soft-to-solid ration, but still silky and smooth
reply
Personally I am on the side that French-style scrambled eggs is over hyped thanks to Gorden Ramsey (just like a lot of other things from him. It's only nice when served in the restaurant because I am not doing the cooking. At home, it takes too much time to prepare, especially for a breakfast. Also by the time it's done, other food would be cold already. For me the perfect scrambled egg is the Mcdonald's Breakfast scrambled egg, doesn't take too much time to cook, good soft-to-solid ration, but still silky and smooth
reply
kelaEQ2
You can get a lower temperature on a gas stove by using the smallest burner. It is possible looking at your stove that the biggest burner with its central tiny burner might be a combo boil/simmer burner basically it is both your hottest and coldest. If not I am kind of surprised you don't have a Simmer burner on your stove. It is a burner so small that even at its highest setting it would take hours to bring a large pot of water to a boil, depending on surface area of the pot, do to heat loss from the pot.
reply
You can get a lower temperature on a gas stove by using the smallest burner. It is possible looking at your stove that the biggest burner with its central tiny burner might be a combo boil/simmer burner basically it is both your hottest and coldest. If not I am kind of surprised you don't have a Simmer burner on your stove. It is a burner so small that even at its highest setting it would take hours to bring a large pot of water to a boil, depending on surface area of the pot, do to heat loss from the pot.
reply
Jenny_Digital
When I was very poor, I had a simple electric cooker that had great big steps between settings. With that cooker you definitely had to keep moving the pan off and on to get fine control. I have a much nicer cooker now, the first time I ever bought one new in fact and this problem has gone away.
My first cooker was gained by swapping a crate of beer for it so I wasn’t expecting much.
oh, and thanks to you I’ve really gained a taste for cooking which has been very helpful to my life.
reply
When I was very poor, I had a simple electric cooker that had great big steps between settings. With that cooker you definitely had to keep moving the pan off and on to get fine control. I have a much nicer cooker now, the first time I ever bought one new in fact and this problem has gone away.
My first cooker was gained by swapping a crate of beer for it so I wasn’t expecting much.
oh, and thanks to you I’ve really gained a taste for cooking which has been very helpful to my life.
reply
nagi603
Please don't say French is the European. We each have our own take on it. Hungarian is more like the US one, buuuut uses oil or fat from the meats, is significantly wetter, 1 pinch of salt per egg, without milk, but usually with sweet (and/or strong) paprika slices and your choice of sausage, bacon or ham. These usually baked for a bit before the egg. The local paprika is a lot wetter than the bell pepper. Compared to the French, much less homogenous. That does not look interesting for long for me.
reply
Please don't say French is the European. We each have our own take on it. Hungarian is more like the US one, buuuut uses oil or fat from the meats, is significantly wetter, 1 pinch of salt per egg, without milk, but usually with sweet (and/or strong) paprika slices and your choice of sausage, bacon or ham. These usually baked for a bit before the egg. The local paprika is a lot wetter than the bell pepper. Compared to the French, much less homogenous. That does not look interesting for long for me.
reply
MenkoDany
If your dishwasher leaves a flavour on your utensils, you either need to WASH your dishwasher (clean the mesh, then 1x normal cycle with vinegar in a cup right side up scrub it, or you can buy stuff for this, or stop using powder with fragrance. Also you do know you're supposed to use the powder and the pre-wash too The pods are awful, they're worse at cleaning AND for the environment AND they leave microplastics on your dishes
reply
If your dishwasher leaves a flavour on your utensils, you either need to WASH your dishwasher (clean the mesh, then 1x normal cycle with vinegar in a cup right side up scrub it, or you can buy stuff for this, or stop using powder with fragrance. Also you do know you're supposed to use the powder and the pre-wash too The pods are awful, they're worse at cleaning AND for the environment AND they leave microplastics on your dishes
reply
chargv
I came to see you failing at making french-style scrambled eggs (it's more creamy, with less little curds, I'm leaving mesmerized by your made-up theory that you like your scrambled eggs expanded and fluffed by the water vapor instilled by a very hot pan. Man, we are cooked! This tendency of making-up things and teaching/passing the knowledge forward is absolutly out of hands! It's spreading like AI fake videos!
reply
I came to see you failing at making french-style scrambled eggs (it's more creamy, with less little curds, I'm leaving mesmerized by your made-up theory that you like your scrambled eggs expanded and fluffed by the water vapor instilled by a very hot pan. Man, we are cooked! This tendency of making-up things and teaching/passing the knowledge forward is absolutly out of hands! It's spreading like AI fake videos!
reply
Thingybob300
Do as you did in the video, but with A LOT more butter, like 3x the amount, and ditch the cream. Add the salt beforehand (it doesn't matter, along with a bit of black pepper and a little bit of cayenne pepper (don't go too crazy, and you'll have something a lot more enjoyable. I like them cooked just a touch more than the video. They should be spreadable but they should hold their shape more or less.
reply
Do as you did in the video, but with A LOT more butter, like 3x the amount, and ditch the cream. Add the salt beforehand (it doesn't matter, along with a bit of black pepper and a little bit of cayenne pepper (don't go too crazy, and you'll have something a lot more enjoyable. I like them cooked just a touch more than the video. They should be spreadable but they should hold their shape more or less.
reply
davidwiddick
I prefer my scrambled eggs somewhere between your American scramble and the French scramble. MY favourite method is Bob Mortimer’s (the comedian) the he demonstrated on Mortimer & Whitehouse: Gone Fishing. Basically put your eggs in a cold pan along with a chunk (chunk not knob) of cold butter and apply low heat and begin to stir. Eventually the eggs emulsify into the butter. Delicious.
reply
I prefer my scrambled eggs somewhere between your American scramble and the French scramble. MY favourite method is Bob Mortimer’s (the comedian) the he demonstrated on Mortimer & Whitehouse: Gone Fishing. Basically put your eggs in a cold pan along with a chunk (chunk not knob) of cold butter and apply low heat and begin to stir. Eventually the eggs emulsify into the butter. Delicious.
reply
Alewort
What I like in a scrambled egg really gives a scrambled rather than an homogeneous appearance. Don't mix up the eggs as in an omelette, just pour them into the pan and start frying like any other fried egg. Let a good bit of white develop before scrambling everything together for a motley mix of white and yellow. Finish to the doneness you enjoy, I like a bit less cooked and moist.
reply
What I like in a scrambled egg really gives a scrambled rather than an homogeneous appearance. Don't mix up the eggs as in an omelette, just pour them into the pan and start frying like any other fried egg. Let a good bit of white develop before scrambling everything together for a motley mix of white and yellow. Finish to the doneness you enjoy, I like a bit less cooked and moist.
reply
ajc5869
America’s Test Kitchen has a great technique for this. There’s no butter or cream (not that those are bad) and then you gently cook, even more gently than this method. You crush any curds that form and slowlyyyyy they cook and they become these beautifully light yet soupy (good) scrambled eggs. Pretty different than what Adam is doing here, it’s a really nice in between.
reply
America’s Test Kitchen has a great technique for this. There’s no butter or cream (not that those are bad) and then you gently cook, even more gently than this method. You crush any curds that form and slowlyyyyy they cook and they become these beautifully light yet soupy (good) scrambled eggs. Pretty different than what Adam is doing here, it’s a really nice in between.
reply
aragusea
Being a snob about food is absolute nonsense. Food is not art. Unlike art, everybody makes food, and everybody eats. It's nonsence to make food seemingly less accessible by putting all those kinds of roadblocks in form of strict rules for how to prepare or enjoy food. If I like my steak charred, it doesn't make me any difference whatsoever that Ramsey likes it rare.
reply
Being a snob about food is absolute nonsense. Food is not art. Unlike art, everybody makes food, and everybody eats. It's nonsence to make food seemingly less accessible by putting all those kinds of roadblocks in form of strict rules for how to prepare or enjoy food. If I like my steak charred, it doesn't make me any difference whatsoever that Ramsey likes it rare.
reply
calmeilles
Prepping breakfast for an hotel restaurant I was taught to make scrambled in a bain marie. You don't have to constantly stir, just give it a whirl when you happen to go past. Takes 1520 minutes for the curds to come together. These days I only do this if I have a large houseful of guests to cook breakfast for, but it does make the best eggs in my view.
reply
Prepping breakfast for an hotel restaurant I was taught to make scrambled in a bain marie. You don't have to constantly stir, just give it a whirl when you happen to go past. Takes 1520 minutes for the curds to come together. These days I only do this if I have a large houseful of guests to cook breakfast for, but it does make the best eggs in my view.
reply
aragusea
44 year old spaniard here. I have lived 1 year in Sweden, 1 in Scotland, and currently on my 10th in Belgium. For me, scrambled eggs are a broken omelette. I have traveled quite a lot in my life for both work and pleasure, and the first time I encountered these european style scrambled eggs was literally 2 weeks ago in a hotel in Naha (Okinawa, Japan.
reply
44 year old spaniard here. I have lived 1 year in Sweden, 1 in Scotland, and currently on my 10th in Belgium. For me, scrambled eggs are a broken omelette. I have traveled quite a lot in my life for both work and pleasure, and the first time I encountered these european style scrambled eggs was literally 2 weeks ago in a hotel in Naha (Okinawa, Japan.
reply
sleezy5914
As I understand it the creme fresh going in at the end is to eliminate as much of the carry over cooking as possible. It is a little more tricky though because you are adding something that changes the texture at the end. So, you have to get the eggs perfect and really get a feel for the best texture for them to be at before adding the creme fresh.
reply
As I understand it the creme fresh going in at the end is to eliminate as much of the carry over cooking as possible. It is a little more tricky though because you are adding something that changes the texture at the end. So, you have to get the eggs perfect and really get a feel for the best texture for them to be at before adding the creme fresh.
reply
Add a review, comment
Other channel videos
