Greetings Gastronauts! This is Keef Cooks, I'm Keef and today I'm going to show you how
to do scrambled eggs, 3 different ways.
[ MUSIC ]
Probably more than a month ago I got a request from Ross Hudson, asking me to demonstrate
how you make scrambled eggs in a microwave and in the conventional way. And then try
and decide which is better. I like a challenge, I'm sorry you had to wait so long. But also
I'm going to do a third way, I'm going to do it sous vide, which on the face of it looks
ridiculous - it takes more than half an hour, as opposed to 2 minutes for the microwave
version. But we'll see, it might be, like, 10 times better tasting, you never know! Anyway,
scrambled eggs 3 ways, let's do it!
OK, I'm going to do the microwave one first because I'm hungry and it's the quickest one.
So, you need a bowl, a whisk, 2 eggs, couple of tablespoons of milk and salt and pepper.
And we just break the eggs into the bowl. Add the milk and whisk it.
Now there's a bit of controversy about seasoning eggs, as in, if you put the salt in too soon, it will draw
out the liquid and you'll get runny, not very nice, scrambled egg. So I'm going to put the
seasoning in near the end. Right, that's all mixed, so that goes in the microwave for 45
seconds on full power. OK, you see it's kind of beginning to set. Not much. So just give
that a stir, break up these bits and give it another 45 seconds. OK, that's a bit weird,
but I suppose you could call that a kind of scrambled egg. It's not very scrambled. So
now I'm going to put a pinch of salt in there, and some black pepper. I guess at this point
if you wanted to get fancy you could add cheese or smoked salmon or any of those wonderful
things. And I'm just going to pop that back in for another 15 seconds.
Right, microwaved scrambled eggs on hot buttered toast. I've got to say it doesn't look massively
appetising, but taste will tell. Yeah, kind of scrambled egg, not sensational.
Now for the conventional scrambled egg, I've got 2 eggs, 2 tablespoons of milk, a knob
of butter, a pinch of salt and a sprinkling of ground black pepper. So, same drill as
for microwaving. Just break the eggs into a bowl and whisk in the milk. And again, no
salt or seasoning till the end. I'm just going to melt the knob of butter in a frying pan
on medium heat, and pop the egg and milk mixture in. And when it starts to solidify, just pull
the curds across the pan. You don't want to be stirring it and whipping it actually. I'm
going to take that off the heat for a little bit - it'll continue cooking from residual
heat in the pan. Now back on the heat, and just break up these curds a bit. Off the heat
again. Now we're nearly done, so we can chuck some salt in there now. And a bit of pepper,
one last drag around, get your toast on, and we're done.
OK, now the taste test. Yeah, that's proper scrambled egg. I think I prefer it to the
microwave one. It's definitely got a different texture.
Right, so the third method of doing scrambled eggs, sous vide. And so I've got 2 eggs, 2
tablespoons of milk, salt, pepper, a bowl and a bag and a whisk. And over there off
camera, a sous vide machine. So I'm going to - usual drill - break the eggs into the
bowl. Add the milk. And beat them up. Now I've been doing a bit of research on the salt
addition issue and a very trusted source seriouseats.com say it doesn't make a blind bit of difference.
So I'm putting the salt in now. I won't put the pepper in now, I'll put that in at the end
So I've got my wonderful Anova Precision Cooker Tee Em Immersion Circulator Sous Vide Machine
[ TAKES BREATH ] heating to 75 degrees Celcius. And it's nearly there so I'm going to put
the egg and milk mixture into a bag. If you're not a cheapskate and your using a vacuum pack
thingie - actually I don't think this would work with one of those because you need to
agitate it a couple of times during cooking. OK, nearly there. 74.7. Oh that was interesting
.9, .7, .6, beepbeepbeep. Anyway that's close enough. So we put the bag of eggs in. Squeeze
out the air and zip it shut. And now that needs to cook for half an hour in total - 30
minutes, but every 10 minutes or so you need to take it out and just give it a squeeze.
So, that was 10 minutes, let's give a little squeeze. Ow that's hot! And pop it back in
for another 10 minutes. Yeah, ooh, 75 degrees, that's hot! OK, another 10 minutes, and time
for a second agitation. I'm a bit worried about this because it doesn't actually seem
to be setting, but we shall see. OK, back in, another 10 minutes. OK, here it is, more
scrambled egg. Ah dear. I'll be glad when this is over so I can go back to bacon butties!
So, tip it out onto your toast. To be perfectly honest, I had a go at this yesterday, and
I thought there was a bit too much milk in there, so I've only used 1 tablespoon in this
one. But, here's the thing - it tastes fantastic! The curds are deliciously soft and creamy,
and really, I've never been a massive fan of scrambled eggs, but I am now, if they're
done like this. Sous vide, brilliant!
OK, so the results are in. The microwave one was very quick, quite easy, but I didn't really
like the taste or texture of it. The conventional way was also quite quick, but pretty fiddly,
you've got to pay attention to what you're doing, although the taste is a little bit
better than the microwave one. But way out in front for many reasons was the sous vide
one. It tasted great, the texture was fantastic, and it's actually really easy to do. The only
downside is, it takes half an hour - 32 minutes - but, y'know, get up half an hour earlier,
and you can have sous vide scrambled eggs for your breakfast. How cool is that?
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