Tips For Making The Perfect Scrambled Eggs | Chef Jean-Pierre

Well, hello there friends. Another fantastic video today. I'm going to show you how to make the perfect scrambled eggs. You're going to love it, I promise you. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned, we're going to make them right now together. Well, hello there friends. Certainly a very simple recipe. It's scrambled eggs. You would think, oh, let's just do it really quick. We're going to do it really quick, but let's do it nice. There's a few rules we got to follow, friends. They're very simple. We just got to follow them. So, what I like to do to make my scrambled eggs richer, I like to put an extra yolk. So I got three whole eggs and one yolk. I am now going to put the salt. And I'm going to wait. I'm going to put the salt in it. And I'm going to wait about 15 minutes. And I'm going to beat them really, really nice. Okay. And I'm going to wait 15 minutes before I cook the egg. Don't worry, I'm not going to give you 15 minutes of stories. We're going to come back in a split. But we're going to wait 15 minutes. And why do we wait? What happens is, first of all, put in more salt. First of all, the salt crystal needs to dissolve. That's number one. They need to dissolve. Okay, and it's going to take a little while to do it. It's not just to put them in. All of a sudden, they're going to be dissolved, right? And what happens is the salt crystals, the salt, when it dissolves, it prevents the protein from the yolk. When the egg cooks, the protein coagulates. And when they coagulate, they get together and they push the moisture. So that's when you have dry scrambled eggs. Every time you cook an egg, if you do it too fast, the moisture is going to come out. So the salt helps prevent that from happening to an extent. Okay, now we still have to cook it slowly. And what we're going to do, we're going to put a little cream and we're going to put a little extra butter. Guess what? More butter. Yes, we're going to put butter in there. And both of those are going to help also cooking the eggs slower because the butter cooks it and makes it go slower. It cools it, if you will. And it makes it cook slower, more fluffy, more rich. A little bit of cream. You can skip it if you want, but I'm telling you the ultimate, right? So a little cream, a little butter. And guess what? Yes, we're going to put a little bit of bubble water. And it's the same principle. The bubble is going to help us create fluffiness. I use it in my butter for my fish. I use it in my butter for many different things. And the bubble water, so Perrier, Pellegrino, whatever bubble water you want to use, soda water, it'll be perfect. So we're going to wait 15 minutes, friends. And then we're going to make the perfect scrambled eggs. I'm going to show you how to do it. I'm going to do it on toast. All right? So we'll be back just like this in a few seconds. All right, friends. 15 minutes. So you know what you do? You're going to do scrambled eggs, right? The first thing you do, put your salt in the egg. Go do your thing. Whatever you got to do. If you have to leave it there a half hour, no problem. I'd rather you do it more than not enough. All right? So if you notice, the egg is a little yellower. Yellower. It gets darker, right? So we're going to put the cream. Remember, this is not, this is my recipe. So if you don't like the cream, don't put the cream, okay? The eggs, make sure the egg is cold. Or the butter. Butter, right? And then the water. The bubble water. It's going to create more fluffiness. You try it my way one time. I promise you, you'll love it. We got the butter hot already. I got it about 250 right now. My pan. I don't want it to be too hot, no? Between 225 and 250. Now, remember what's going to happen, friends. The minute we put them in, they're immediately going to start to cook, right? Because 250, they're immediately going to start. So a lot of people do very, very, very slowly. And they like big curd. I don't like big curd. I think it dries it out more. But it's a matter of opinion, okay? So do however you want to do it, okay? This is your scrambled eggs. So we're going to increase the heat just a little bit. I don't want it to be too hot. I want it to be like medium heat. And the idea is to constantly mix, friends. And what's going to happen is the butter is going to melt. The butter is going to make more creamy. The butter is making the milk protein cook. The egg protein to cook much slower so they're not going to dry out. So you're going to have a very, very fluffy scrambled eggs. And you know what I'm going to do at the end, friends? I'm going to put a little bit of white truffle oil. There's a lot of controversy out there on the Internet. People say white truffle oil is fake. That's because they buy not good quality truffle oil. A real good truffle oil is real white truffle that I infuse with an extra virgin olive oil or a grapeseed oil that has very little flavor. And then it's steeped in so the white truffle are in contact with the oil for a certain amount of time to flavor it. And then they remove them. So when you buy a good quality truffle oil, friends, first you're going to pay a little bit extra because it's expensive. And that's it. Look at the egg, friends. That's it. Turn the heat off. Turn the heat off. And make sure you refrigerate it to finish the truffle oil. See, look. See, look how beautiful that is. Now, what I like to do, I like to serve it on the toast. Serve it however you want, friends. So I got this beautiful Italian bread right there. I just took out of the toaster. And look how beautiful that is. Look at this, friends. Look at this. We're going to put it right there on the toast. Gorgeous. Well, on the toast. Hello. I want it to be on the toast, but somehow it got in there. It got out of the toast. So let me put it back in there. And now, of course, the plate is crappy looking. Okay. Yeah, I hate that crappy looking plate. You see, it's beautiful. It's beautiful. It's nice and fluffy. You see, it's gorgeous. So here's what I do at the last minute, friends. First of all, I'm going to change. I'm going to change plates because I don't like the crappy plate. Right. And this, I'll eat in a minute. Let me tell you what I do. One more thing I do, right. I like to take a little bit of cheddar, cheddar cheese, just at the last second when it's still beautiful and hot. Just a touch of cheddar. You don't have to put the cheese. That's what I like. Okay. And then I put a little bit of onion flavor by putting beautiful, freshly chopped chives. Chives is the most delicate of all the onion flavor. It's very delicate. Just the steam of a dish. And then at the last minute, then I take a little bit of my truffle oil and put it right on there. And then one more thing, because I always forget something. This time I'm going to try not to. We're going to put a little bit of fresh black pepper on top of it. So, my friends, I'm going to get a fork. I got to try. I hope you try it. Really, really simple to make. As you can see, look how beautiful they are. They're moist, they're tender. They're going to be like melting in my mouth. See? Mmm. Oh, baby. And the flavor, the aroma of this amazing truffle oil. Remember. Mmm. Oh. Mmm. It's a little hot, but it's delicious. Add a little cheese. And remember, refrigerate this when you get it, my friends. Okay? Fantastic. I hope I didn't forget anything. Oh, yeah, I forgot something. Normally, I put bread on the toast. Bread. I put butter on the toast. I had it right there, ready to go, and I didn't do it. So, make sure you do that, friends. Where's the other toast? I had another toast somewhere. I don't know what happened to it. It doesn't matter. Normally, I take the toast and I spread it with butter, and then I put the egg on top of it. I forgot to do that. Don't forget to do it. I hope you enjoyed the video, friends. Subscribe to the channel and ring that bell. Thanks for watching. You guys have been fantastic. And I'll see you in the next couple of days with another fantastic video. Thanks for watching. Bye.