Selena Gomez Makes A Breakfast Burger with Gordon Ramsay

Feel free to not call me a good chef as well. 30 episodes in. Right, welcome to Scrambled, where I'm cooking my favorite breakfast dish, you know that, is scrambled eggs. And today I'm cooking with a quadruple threat, because not only is she an actress, a singer, a producer, and rumor has it, a talented chef. Please welcome the amazing Selena Gomez. Thanks for having me. Right, you ready? Yes. Season three, four? Three. Go back to the beginning. Now I'm at four. But how good have you become? I've been decent. I would say I've gotten a little better, but I'm nowhere near your status, chef. I hope not. I'll be out of a job. Breakfast. What's your favorite thing to eat in breakfast? It depends. I like a nice, you know, breakfast sandwich, or a little, like, taco, burrito. I remember being on my ass at the age of 22 in the middle of Paris, and I learned to make the most amazing scrambled egg. Really? So I'm going to elevate this thing into a sort of scrambled egg, turkey, beautiful bun. OK. And it's like a breakfast, but sometimes I have it for lunch as well. All right. How do you make your scrambled eggs? Please don't mention Mike. No. No, good. No, not at all. No, because last time I asked somebody that, they said they stick in the microwave for two minutes. No. You can do that? No, no. Please don't. Don't do that. OK. How do you make your scrambled eggs? Well, a little butter, and kind of just spin it around. Sometimes I add milk. Sorry. No milk. OK, you're going to do the eggs. OK. So always crack the eggs on a flat surface. OK. Everyone goes on the corner, which then puts the shell inside. So flat, and open up, and in. There you go. Good. So let's start off with, let's go six eggs. OK. Please. And we're not going to season them either, OK? Yep. I'll tell you why. Because it turns the eggs gray, and there's nothing worse than gray scrambled eggs, right? Ew, that's so gross. So I finish work sometimes 9, 10 o'clock at night. And this is the perfect, what happened? I got a little in. Shell. Did you just say ----? Oh, sorry. Please, we're live. No swears. Go-to favorite snack on the road, what would it be? Probably a chicken salad. Chicken salad. Yes. And working those crazy hours, right? Yes. What don't you like eating? I definitely have a hard time with greens. Yeah. I need to be better with that. Yeah. What about you? Do you know, chefs don't really get a chance to eat properly, because we graze. No. And so what we do is, like, sort of eat five times a day, but small bits. And any chef would be lying, saying that we eat dinner before we cook dinner, because that's just BS. No, OK. You know, you have to stay nimble, right? Yep. And so you have to taste, and you have to perfect. And so if you go into it not hungry, your food becomes lazy. Interesting. So we never eat before we cook. I'm always hungry when I cook. That's for you. Thank you. Right. Eggs in there. So now, about four nice little knobs of butter. OK. And to stop the eggs from overcooking, we're going to throw in a little touch of creme fraiche. Really? So it just gives it a little bit of tartness. But more importantly, it sort of, it stops it from becoming too creamy. So if you can't get creme fraiche, it's sour cream. Very similar, but just a little touch richer. I love sour cream. Two more little knobs of butter. Oh, OK. OK. And then we're going to go on the stove. Now, we're going to bring up the heat. OK. And then we're going to come on and off. So come over. All right. Please. Now, onto the stove. OK. There we go. Now, we'll just get that stirring there. And so what we're doing now is give that a little stir. OK. And as it starts to cook, we're going to come back off the heat, and I'll explain why in a minute. OK. So give that a little stir. Got it. Buns, nicely toasted. That way, they don't get soggy. And no one toasts the top part as well. I don't know why, but it's a bit of a sort of a chef thing where we toast both sides of the bun. That means we can layer it up and stack it, OK? Yes. I do not like when scrambled eggs are burnt. No, nothing worse. They're going to go on, and they can just cool down nicely on top. It's a nice, light brioche bun, OK? OK. So there we go. I suppose after any gig, you're too hyped to sit down and eat properly, because the excitement is constant, right? My adrenaline is through the roof. And so what's the go-to naughty snack? What's the one thing that you sort of sometimes... Jack-in-the-box. Do you even know what that is? I get two tacos, two egg rolls, curly fries, and a chicken sandwich. Do you know what mine is? What? That In-N-Out. In-N-Out? In-N-Out. Honestly, that drives me. It's pretty great. Honestly, once I went in there, and I was so freaking hungry, I actually ran around and drove around and came around twice. Can you believe that? I know, I know, I know. I do that when I'm drunk. There you go. Now turkey bacon in, same pan. Now let me show you a little trick with here now. So you can leave that in. Yeah, unlock. So the secret here is you clean that pan, and it's a non-stick pan, okay? So all you do is just wipe that back round. And as they start thickening up, this is where we take it off now, and it continues cooking, because the heat in the pan is going to literally continue cooking. So round. So I always go sort of one minute on, 30 seconds off, okay? Wow. So I'm back on the stove again now. Yeah. Good. That's so neat. Favorite country after touring, acting, where would you say one of the most beautiful countries you visited? Oh, man. You know, I actually love Oslo. Oslo. Randomly. I had one of the most amazing nights, and the crowd was incredible. Obviously, I love the UK. Yeah. But that's like a given, I think. Yeah, I mean, do you not find the UK wild, though, in terms of the amount of support you've got there? Yeah. Which is incredible. When we're cooking a turkey sort of pate stroke burger, it needs color. And everyone gets a little bit nervous about putting color on there. So I start with a little bit of olive oil, and then finish with butter. Do I take this off? Back off again now. And then we scrape around again. There you go. And I quite like it when it's nice and big and chunky like that. Yeah. So it doesn't go too bitty. Got it. So now it's coming together lovely. See how vibrant that color is? So clean all the way down and continue scraping. And now I'm going to bring over the salt and pepper, OK? OK. So give them a little season. Now, there's something quite unique about Oslo, though, isn't there, in a way that everything's just so clean there? Yeah. Do you not think? It's so beautiful. So beautiful. It really is. What's one of your favorite places? Paris. I lived there for three years. So one of the most romantic cities anywhere in the world. Oh, I love that. From a chef's point of view. I've got a dialogue. Tablespoon of creme fraiche. Wow. Whip that in. And then from there, I want you to come and just slice these chives. And I'll show you why. So bunch them up. Yeah. That's nice. Good. And then take that over to your bench. I can sit there and literally rest. Right. So you can see how fluffy that is now, can't you? It's so, it looks delicious. And that beautiful creme fraiche at the end just stops that from becoming a little bit too rich. Amazing. Now, from there, bunch up those chives. Yeah. Okay. And then just hold the knife and let the knife do the work and just slice down all the way through. Watch the fingers. One in front, two behind. This knuckle protects them. Remember what I showed you last time around? Yes. Don't screw this up. Okay. Please. You need those fingers. Thanks. You need those fingers. Chefs over the last three or four years have done lots of collaborations in terms of exciting pop-ups. Yes. From an artist's point of view, what's been your favorite collaboration? Because you've done so many beautiful collabs. Oh, you know, that's one of the best parts. I have to say, working with Coldplay was a huge bucket list moment. And I've been a fan of, obviously, Chris's for so long. Exactly. And they're lovely. So that was really great. Yeah. And then in terms of the one you did with Charlie Proof. Yeah. How cool was that? That's fun. Right. Give that a little mix in. Yeah. And then again, we don't put it in the bun and then all of a sudden start seasoning. We sort of season everything now. Oh, that doesn't make sense. So that's lovely. Nice. Good? Yeah, it's lovely. Yeah. Delicious. A little touch of fresh pepper. Okay. So this is a delicious scrambled egg. Everyone thinks scrambled eggs can only be eaten for breakfast, which is absolute rubbish. In Paris, I had scrambled eggs for breakfast, lunch, and dinner. For dinner, we'd go for beautiful wild mushrooms, sautéed with scrambled eggs. Oh, I love mushrooms. And then for lunch, a little bit of uni, sea urchin. I'm looking at that out there. Sea urchin inside that scrambled egg now will just lift that thing to oblivion. Really? On a different level. So cool. Different level. So we're going to layer. Yes. Okay. That's beautifully done. There's your base and there's mine. Now, I always think about the build out. Okay. How do we build this thing? Yes. How do we create excitement? The first thing we're going to do is get a little touch of chipotle mayonnaise. Chipotle mayonnaise? Is that what you said? That's it. Okay. And just literally there. That's going to give a little bit of heat on there. Okay. Yep. Now from there, take your avocado. Okay. And then just literally, watch your fingers, all the way through. Okay. And then you just twist. It just releases the stone. And then, very carefully, get your knife and just crisscross. Don't go all the way through. Okay. Just one way. Turn it around. Through. And just be very, very careful with the point of that knife. Right. I'm not going to mess up. Just nice and carefully. Okay. I'll explain why the crisscrossing. From there, a little touch of lime inside. A nice little season. And all we've done then is you've literally just cut up and chopped up your avocado. So it comes out. You sit that on the bottom. So we don't need to take it and crush it. You've chopped it up. And look, it's a really nice way of getting chopped avocado on your breakfast bun. So freaking good. Now, from there. I feel like I'm not doing a bad job. That's good. A little season of lime. That stops it from discoloring. Good. There you go. And then you scrape out your spoon onto the base. You can see why I toasted the bun to begin with. Yeah. And now from there, I take my bib lettuce and I'll just go over that now. And then from there, push that down. Good. Great, great. Little bib lettuce on top. Now my turkey is yours. Thank you. You can see where I'm going now. Because it's like this amazing meal. Please tell me there's cheese involved. There is, right at the very end. Okay. Oh, that looks so good. Just let that cascade down. Nothing wrong with that. Now, take that lovely layer of cheddar cheese on top. Oh, right here. That's it on top. And then finally, one more little spoon of that beautiful mayonnaise. Okay, good. On, and then a little touch of rocket for some pepper. And now through, and then from there, stick goes in. Shut up. Okay, push that down. Now, I like everything oozing out. Oh, it looks so good. And then just from there, I go down. I let the knife do the work. Wow. Another stick on that side. The most beautiful. Wow. Beautiful breakfast bun. One there. Slice down the middle. And have a look at that magic. Oh my gosh. This is so freaking cool. Oh, wait. That's it. Saw. Sorry. Saw. Like I showed you last time. I know. How could you forget that so quickly? I did. And there we go. The most amazing, delicious breakfast bun. Looks so good. Oh yeah. Holy ----. This is so good. The chipotle mayonnaise. Girl. Sorry. Ever thought about getting your own TV series? This is so good. So freaking easy. I know you can do that, right? Yeah. Promise you that's your go-to scrambled egg? I promise you I'm going to make this tomorrow morning. Light, fluffy. Delicious. Well done. Thanks so much for watching Scrambled. And don't forget to catch Selena and Chef with yours truly on HBO Max. And don't forget to leave a comment on whose breakfast burger you prefer. Girl, you're getting good. Me and mine might be good. Good job. I would actually legit make this, I think. Good job. Awesome. Really good job. Legend. We forgot the turkey bacon in London.