Chef Lena Tries 12 Of The Weirdest Scrambled Egg Recipes To Find The Perfect One

Chef Lena Tries 12 Of The Weirdest Scrambled Egg Recipes To Find The Perfect One

– There’s a whole world
out there of scrambled eggs that I never knew existed. Woo, that’s fun! So, today I’m going to start by trying a ton of different recipes. Pretty incredible. Orange juice. Whoa. Egg facial. I don’t like this at all. I might have to return to that one. And then tomorrow I’m
going to try to develop my own, perfect scrambled egg recipe. The most popular
scrambled egg recipe video on YouTube is our friend, Gordon Ramsay’s. And I’m going to cook with him live, because he goes really fast, and I would just rather have
him there holding my hand than not. 35 million views. – [Gordon] Start off with three eggs. – Off the heat? – [Gordon] Eggs in the pan. Nice knob of butter. – I don’t know what a
knob I’m going to guess somewhere around there. – [Gordon] You can’t stop stirring. – Can’t stop stirring. Okay, I’m going to do his thing, take it off the heat, stir it. At some point he burns his toast and he’s like, oh (bleep). And he just takes it out
and throws it. (laughs) – Is that my toast burning? Oh, shit. – He’s just cooking so
much faster than I am. I don’t think my heat’s generous enough. They do look nice and soft. Very velvety. They also have creme fraiche in them, which is not an everyday
ingredient, for me at least. This is a very active way to cook eggs. It’s not, like, throw some eggs in a pan, while you brew your coffee kind of recipe. My arms getting tired. And eyeball, like, a half tablespoon. Pop it in. It’s almost like a porridge, it’s just totally smooth. Salt. Pep. – [Gordon] I’m going to put a little touch of chives in there. – A touch of chives. – [Gordon] It just makes
it a little bit more sexy. – He says it makes it sexy. I love that he says that. That is a very aggressively
soft scrambled egg. Very, very, like, delicate. They are super jiggly. It’s on the brink of too soft for me, but it’s pretty good though. I love the chives, super sexy. There were some cool techniques in this but I think this is a
little bit too intense for an everyday scrambled egg. Recipe number two. I’m going to give this one a shot that includes baking powder. It’s says it’s the secret ingredient to really fluffy eggs. I’m skeptical but I’m excited to try. This one also includes milk, which I don’t really add
to my scrambled eggs, so I’m interested to
see how that turns out. And the recipe says I
need to let these eggs stand at room temperature
for five to seven minutes. I assume that’s because the baking powder needs a chance to activate. So, I’m just gonna let it do its thing. (upbeat music) They’re very fluffy. They’ve got a little bit of
a rubbery bounce to them. I don’t taste the baking
soda, which is good, And by soda I mean powder, sorry. – I dragged Makinze away
from a very important task to try these. There’s a strange secret ingredient. – Decent amount of pepper but I obviously don’t think that’s it. – What do you think of the texture? I just wanna tell you. Can I tell you the secret ingredient? – One more try. – It’s not a flavor. – They’re pretty normal. – It is baking powder. – Whoa. – [Lena] They say that it’ll
make them extra fluffy. – I don’t think it’s any
fluffier than a normal, properly scrambled egg. – Yeah, thank you.
– Oh, cool. Thanks. – I appreciate it. Two down, I have, like,
a hundred more to go. We are trying our third recipe, which is with corn starch. They claim that the added corn starch makes scrambled eggs
really, really creamy. Very curious. Corn starch is kind of a
crazy thing to cook with. Oh, (bleep), I did it wrong. Well, let’s just see what happens. I was suppose to whisk the
corn starch into the milk. You know what, I think
this is just gonna be fine the way it is. And this recipe calls for a
tablespoon of butter per egg. That’s a lot of butter. I think I might not actually go that crazy because there’s absolutely no way I would want to make eggs
with that much butter for breakfast every single morning. And this recipe says heat it over high heat until hot, then we’ll add our butter, then we’ll add our eggs. Then we’ll wait three seconds. Then we’ll take it off
the heat and stir it, and count to 12. I kind of like that method, just letting the pan heat up and then they’re pretty much done. I don’t like this at all. I can really taste the corn starch, but it’s giving me, like,
a little bit of a pancake, or popover type of flavor. I don’t like it. Well, we’re onto the next one, and this one has probably
the craziest ingredient that I’ve seen, orange juice. – [Man] Say what? – This is going in our scrambled eggs along with sour cream and milk. Very curious, don’t know how I feel about it. A tablespoon each of orange
juice, milk, and sour cream. I can smell the OJ. Keeping an open mind. My perfect egg definitely doesn’t
have any brown bits on it. I really don’t wanna like these. What if I’m like, yup,
this is my new thing, putting orange juice into eggs? Weird. I can taste the orange juice. It’s not disgusting but I wouldn’t really say it compliments the flavor of the egg. I don’t think I’ll be taking
to my complete recipe, but the sour cream, maybe. It’s really nice. This next recipe is pretty nuts. I don’t know why I never
thought to do this before, but we’re going to be
poaching our scrambled eggs. I’ve got about four inches of water boiling in a saucepan, and I have a lid for it too because when we poach them
we’re actually gonna cover them. It takes water longer to
boil when there’s salt in it, so I like to wait for the
water to come up to a boil and then I add the salt. Doing that same vortex method that some people like to
use when poaching eggs. And now we’re going to pour in our eggs. Ooh! Whoa, it’s so weird looking. Okay, I’ve gotta cover it. Count to 20. One Mississippi, two Mississippi, three. 20! Okay. Let’s see what’s going on in here. Whoa. Just gonna slowly and gently. Egg facial! They honestly look pretty normal. Oh, sad. Oh, there we go. Give these guys a nudge. They look kinda beautiful actually. They look very smooth. They’re obviously not super fluffy. The recipe says you can
drizzle them with olive oil, which I think sounds kinda nice. I’m actually going to do that. Whoa. That tastes really, really, really crazy. It reminds me of something
and it’s not a scrambled egg. I’ve never tasted an egg that
tasted so little like an egg, but I think I’m realizing that a lot of the flavors that I
associate with scrambled eggs doesn’t actually come from
the egg but the butter, because this really tastes different. I don’t think they’re
quite what I’m looking for in a classic scramble. It’s also a bit of a hassle. Slowing down, y’all. I don’t want to eat anymore
eggs today but I have to. Egg number six. This round we’re trying browned butter. Alright, so we’re starting to brown. I’d say these babies can go in. Ooh, that’s fun! Wow. Cool. Mm. It’s kinda like the best
version of a diner egg. I feel like I need to mull it over more, but I really like the brown butter. Alright, so it’s day two. Today I chose to wear my Gudetama pin. You guys should really
look him up on YouTube, he’s amazing. – [Children] Gudetama! (egg speaking in a foreign language) – [Man] (speaking in a foreign
language) Scrambled egg. – I’m hoping he will help me see the light towards scrambled egg greatness. And I have a few more tests I wanna do but I’m feeling a lot closer. I’m going to make four batches of eggs, one with sour cream,
one with Greek yogurt, one with cream cheese, and then just a control one that’s just plain old eggs. I’m going to add all these
additions after the eggs have been scrambled, because I feel like the
fat takes on a different characteristic when you cook it. I want them to maintain
all of their creaminess and flavor as they are now. Onto the next one. Okay, cool. Sour cream! You can already kinda see, they did lighten up a
bit with that addition. And the Greek yogurt. This is 2% yogurt and
it has a lot less fat than both the sour cream that we added and the cream cheese. So, I’m skeptical if it’ll
give us the creaminess we want. They’re definitely creamy. Last, but certainly not
least, cream cheese. Not the easiest method though. I may have to figure out
a better way to do that. I have a feeling these
might be a little bit heavy but probably really good. I will start with the classic. It’s standard. I’ve eaten them a million times. Sour cream. Really nice texture. You don’t get the sourness that much, which is kinda nice. It still tastes a lot like egg. Greek yogurt. It’s got like a goat cheesy vibe to it. It’s definitely a little
bit cheesy, which is nice. I might have to return to that one. And cream cheese. Mm, very similar to the
Greek yogurt actually. I think these two are my favorite. I think cream cheese eggs on the daily seems like a little bit
of an intense thing to do but maybe less. Greek yogurt. I’m not just saying this
because I want Greek yogurt to be the best, but I really feel like you
can taste the eggs better with the Greek yogurt than
you can with the cream cheese. Cream cheese does make eggs
taste really (bleep) amazing, but it’s a little bit
heavy for what I want for my everyday. I’m going to stick with the Greek yogurt, which I’m pretty excited about. But, that said, if you wanna
put cream cheese in your eggs, like, highly recommend,
it’s really delicious. I’m gonna do two more tests. I wanna see if it matters
if I add it at the beginning or at the end, so, my first round of
tests I’m going to whisk the yogurt in with my eggs. Last time I did a teaspoon per egg, and I thought that was pretty nice I’m gonna stick with that. It definitely seems easier, I’m just worried it’s
gonna be less creamy. But, only one way to find out and that’s to cook and
eat more scrambled eggs. That was pretty easy to
integrate, which is nice. I think I will wait to do the chives also until the end,
like my friend, Gordon. I would be glad if it
didn’t make a difference because I think I’d
rather whisky it in first, it’s just easier. Adding the yog. The one thing that I do like about that is you get these little pockets of yogurt which end up tasting kinda cheesy, which is nice if you’re
into that kind of thing. Wow, look at the difference in color. It’s so much lighter. So, I’ll try these first mixed in. It’s nice, it’s good. Yeah, they taste identical. So, that’s good, that means we can just
mix it in in the beginning and that’s easy. I feel like we might be there. But I’m going to do one more round to make sure it’s all copacetic. (upbeat electronic music) This is the 15th scrambled
egg I’ve made in this episode, and I’m happy to say the last round. Yeah! We got there. At least for me these eggs are perfect. They’re fluffy, creamy, you can make them with
stuff that’s probably already in your fridge,
which is really nice. They also have some
similarities to Gordon Ramsay’s, which we all loved. I hope you guys try them
and I hope you like them. Please let me know in the comments below if you have any tips or
tricks to good scrambled eggs. And don’t forget to subscribe. (upbeat music)

100 thoughts on “Chef Lena Tries 12 Of The Weirdest Scrambled Egg Recipes To Find The Perfect One”

  1. Instead of chives, try adding caraway seeds. Scramble on low heat in the most flavorful olive oil you can get. It helps to let the caraway seeds soak in the eggs and sour cream for a little bit to bring out the flavor before cooking.

    Truly delicious.

  2. Maybe you should listen to the recipe if you added the amount of butter it said to add to the one with corn startch maybe it would have tasted good

  3. She isn't a real chef is she? The first thing they teach you in culinary school is how to cook an egg. Her heat is too high, smashing the eggs, and wtf.. idk what else to say

  4. I love almost commenting something like her laptop being on the fucking stove, then I scroll down and see infinite laptop comments.

  5. Can you come up with George Constanzas (Seinfeld) Lobster scrambled eggs? Season 5 Episode 21
    "The Hamptons"
    Might be fun to see how they turned out.😃🤷‍♂️

  6. I swear, 1/4 of the comments are ACTUALLY about the eggs & how yummy they look plus the odd ingredients. They other 3/4 comments are " DO YOU SEE THE LAPTOP NEAR THE FLAME, ELECTRONIC ABUSE, HOLY HELL I AM TRIGGERED.'' hahahaha PLEASE correct me if I'm wrong lmaoooo

  7. Ever since I watched this video, I've personally experienced that Greek Yogurt + Eggs = Amazing. Thanks for the inspiration!!! Much Love!!!

  8. Whisk eggs with a little milk, salt, pepper. Cook in 1 tbs of butter and add one slice per every 3 eggs of regular American sandwich cheese into the eggs and stir frequently while cooking.

  9. I use mayo and milk then the salt and pepper after they are cooked. And I do the thing where i let them heat until slightly set and then turn off the heat and then let them finish in cooking with the residue heat

  10. People in the comments are losing their shit because she isn't following the recipes, but can we not just all get along and enjoy the fact she cooked tons of eggs and enjoyed some? I'm sure this video was just a "hey let's try this" instead of "this is the correct way to do it". It's all based on preference.

  11. Adding salt to water changes the specific gravity of the water, and increases its boiling point. That's one MAJOR reason to salt the water.

  12. I make scrambs like Ramsay. Finish with a dairy fat – creme fraiche, cream cheese, chevre or butter. Cook a tad longer if you want the eggs firmer. No harm done.

  13. the way to make really fluffy eggs is to use lots of eggs at one time with a bit of milk, having tons of eggs in the pan creates those big fluffy scrambled eggs , if you use to little they wont be able to contain as much air and volume. Then once they are done add butter to silken them , (pre-cook heat up your fresh peppercorns(mixed peppercorn is best) to waken them up , grind them, then add along with salt to the eggs. Thats one of the best ways ive had scrambled eggs in my life

  14. Separate your eggs. Eggs at room temperature, not straight out of the 'fridge.
    Beat the whites with a bit of either bicarb soda or cream of tartar until about halfway between soft and hard peaks.
    Mix heavy cream into the yolks, but don't overbeat them.
    Fold yolks into whites and let sit for a short while.
    Cook until your desired level.
    Eat with crispy bacon and well-buttered toast.

  15. I like my scrambled eggs WAY looser than how she makes these. The egg shouldn't sizzle like that when it hits the pan.

  16. Choose a lower, or more gradual cooking temperature, and your scrambled eggs will be fluffier and more enjoyable. Reminds me of preparing a basic gentle French Omelet with freshly prepared Asparagus, a pleasing subtle combination.

  17. "I really don't want to like these."
    Then why are you even making this video about trying new recipes?
    …not to mention you don't follow half the recipes because you don't feel like it.

  18. Everybody is talking about the laptop, but I honestly couldn't stand the "lite" or "diet" bias she had throughout the entire video.

    First she is complaining about she couldn't eat another bite of eggs after taking a bite from 5 recipes. Then it was constantly looking down on the amount of butter, the cream cheese, the obvious bias towards a low-fat greek yogurt, and the numerous times she disqualified something simply because it would be too "intense" for an everyday breakfast.

    Nowhere in the title does it say this is a quest to find the best low-calorie daily egg recipe. Even with her bias it sounded like the best tasting recipe would have been with browned butter and cream cheese. The best scrambled egg recipe doesn't use 2% low-fat greek yogurt in a million years.

  19. " Too intense " x1000 time. Closed minded, not following the recipes then complaining because she already have her mind set on what she wants. Instead of being useful to the viewers. The laptop 💻 🔥 🙄

  20. @12:00 she said they taste the same but she’s cleaned the plate of one and not the other….so definitely mix in after they are scrambled.

  21. Cream of Tarter is what I heard years ago for fluffy eggs. I tried it but couldn't see the difference.

  22. Isn't it the milk that makes them fluffy and the baking powder that makes them rubbery – yuck that did not sound good at all

  23. More butter, that dollop is way to small! Lol! For 3 Eggs you need at least 3 table spoons….or close to half a stick.. anyway… Also, Creamy baby swiss cheese mixed in to those scrambled eggs is killa.. like 2-3 wedges for 3 cooked eggs. Always salt and peppa at the end and you'll slap yo french mamma.. My french boyfriend taught me these skills and I have to say these are things that I was missing from my life.. American scrambled eggs are over/dead/fine-to!

  24. I'm disappointed she didn't end up incorporating the browned butter idea – she could easily have let it cool down a bit before adding her eggs into it, so that it wasn't at as hot a temperature and crisping the eggs as much.

  25. Everyone’s complaining about the cornstarch eggs not being right. Fucking boohoo. She messed up and didn’t want to redo it and she didn’t want more butter. Stop fucking crying over it

  26. Gordons Scrambled eggs are the french you said almost porridge… a B&B breakfast provider (who could only make expanding foam version of scrambled eggs in the microwave!!) I developed this almost fool proof version:
    Get the pan as hot as possible while whisking the eggs in a separate bowl (room temp eggs)
    throw in a large nob of butter (1-2oz)
    Take the pan OFF the heat and add the eggs
    Stir/whisk until mostly done but still some liquid egg (it will keep cooking while you assemble the plates)
    Add salt n pepper to YOUR taste at the table 🙂

  27. The cornstarch one would have been better had she used the appropriate amount of butter. Think roux.


  28. It's pretty hard to f*ck up Ramsey's recipe; it's all about babying the egg a little bit and then dosing it with some yummy creme fresh at the end. I make his recipe all the time because the eggs are so tender– hers are defs undercooked. Gross.

  29. The one I used to use and the eggs did taste amazing was over a Bain Marie. So pot of water thats bowling, a non stick metal pan that I coated in butter, you'll need a cloth to hold it and stream might shoot out so be careful. Mix about 4/5 eggs – this technic doesn't seem to leave much egg left I found – just slowly push it around the bowl and let the heat from underneath cook it – it will take a while 10 minutes at least. You'll end up with very creamy to early and it will be more liquid them cream.

  30. mix heavy cream with the eggs and whip it, comes out very fluffy, fry in butter of course 😀 makes great omelets too

  31. No kidding. It actually looks as if she has designed the perfect scrambled egg!

    Worlds apart from Ramsey's horrendous creature that looks like he fed scrambled eggs back to the hen who then proceeded to puke them onto a plate.

  32. I like scrambled eggs with cream cheese and tomatoes! 😋
    I also like them with thin strips of fried bologna! And I put ketchup on top! But that doesn’t fit into this video.

  33. What a dumb bitch cool to the recipe no one cares if your skinny self doesn’t want more butter make the recipes how they are

  34. My fav… olive oil heat lil butter chopped onion bell pepper mushroom cook till carmelized eggs if I feeling it a dash of milk or a splash of just water salt pepper cook till your like turn heat off sprinkle cheddar cheese on top cover with lid just till melted done. Kinda like a omelet just with scramble. I also do ham green onion cheese scramble. Yum eggs

  35. I gave my first dislike to this clip. The concept was very interesting but her approach was awful. There was always in each attempt something not done correctly. I think she lacked knowledge or expertise in the methods applied, which led to a very random testing.

  36. Can you get someone else to do this? It feels like this woman just wants to get through the video quickly and doesn't actually care about the "egg research" also don't like her various comments about how it's too much butter/it's too heavy to eat everyday.

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