- [Man] We are Sorted, a group of mates from London,
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughing)
We've got chefs, we've got normals,
(bleep)
and a whole world of stuff
for you to explore but everything we do starts with you.
(upbeat music)
- Hello, welcome to fridge cam.
I'm Jamie, and this is Ben.
- And it's breakfast time.
(powerful music)
- In front of us are three different types of scrambled egg.
Each one comes from a different country's style
and each one has different flavors attached to it.
- We are gonna show you how to make each and every one
and then compare them at the end
to see which are our favorites.
But J, do you wanna kick this off?
- Why don't you come home to England, boys?
Yes, I am making the quintessential
English-style scrambled eggs to be served
with a stiff upper lip, a strong cup of tea,
and a tendency to ignore all of our problems
and hope that they go away without having
to say anything to anybody.
To make this, I will need
asparagus, oil, cheddar cheese, eggs, cream,
butter, sourdough, a splash of Worcestershire sauce,
and to keep it speedy, just like all the recipes
in this video, I'm gonna be using this.
(upbeat music)
I'm gonna get things started with my asparagus.
Cut off the tails, rub them in olive oil, salt and pepper
in a bowl, chuck them into a really hot griddle,
and leave them to char for three or four minutes
turning frequently.
(upbeat music)
Whilst they char off over there,
I'm gonna use a fine grating disk on my food processor
over here to speed up grating some cheese.
(upbeat music)
I'm gonna leave my cheese on the side.
I'll come back to that just as my eggs are cooked.
Now, when it comes to scrambled eggs,
there are hundreds of ways,
that might be an exaggeration,
dozens of, there are many ways that you could cook
scrambled eggs, but doesn't get easier than this.
I'm gonna crack six eggs into a medium pan,
add some butter, add some cream,
add a lovely little sprinkle of black pepper,
then I'm gonna put that pan up to a medium heat,
keep it on the heat for 30 seconds and take it off
for 30 seconds, giving a bit of a stir,
then back on the heat for 30 seconds,
giving it a bit of a stir, then back off the heat
for 30 seconds until your eggs are cooked.
The reason for doing this is it means that you are able
to control the temperature of your pan and your eggs
so you don't over or under cook them.
Simple but smart.
The last step is to add my cheese in
so it smells nicely and then serve up
with a slice of sourdough, eggs, asparagus,
a splash of Worcestershire sauce,
just a little bit of grated cheese on the top,
just for garnish.
(upbeat music)
Aha!
- Mmm. - You are very welcome.
- Sounds good, but I propose we go bigger and better,
and there's only one place on the planet that can do that,
and that's America.
Hello, America!
Now, I'm fortunate to have been in you many times
and I've enjoyed every single one of those times.
And I don't wanna put our relationship in danger
with this, my American scrambled eggs recipe.
I am English.
This is my interpretation,
and I just ask you to be kind when you judge it.
And here's what I'm gonna use.
A red pepper, onion, oil, eggs, streaky bacon,
and sourdough bread.
Very first thing I'm going to do is fry my streaky bacon
off in a pan with some oil.
Whilst that crisps up, I'm going to slice some onion
and red pepper with a thin slicing disk.
(upbeat music)
Easy.
Meanwhile, my bacon has crisped up really nicely.
Now, I want it a little bit crispier
than I'd usually have it because I'm gonna blitz it
into a crumb and scatter it on my scrambled eggs later.
But I'm just gonna transfer this across to some paper towels
to drain off, and I'm gonna use
this amazing, tasting bacon-y oil to fry off
or saute my onions and red peppers on a really high heat.
That's gonna need four or five minutes
so in the meantime, I can crack some eggs.
And once my onions and peppers are all jammy and soft,
I chuck in the egg mixture.
And then it's important just to keep stirring that.
You might notice that there has been no additional cheese
or cream, so this is actually dairy free.
Give that a season with salt and pepper.
Once they're cooked through, take them off the heat.
I've wiped out my food processor,
and I'm gonna blitz up my bacon with the knife blade.
And then a sprinkle of my bacon crumb, oh yeah.
(upbeat music)
- [Both] Ah!
- I see, I see, but--
How about something a bit more decadent, en France?
- Ugh.
(laughing)
- My version is French style, so a much looser
almost custard like consistency.
It uses very similar ingredients, I'm gonna need six eggs,
some butter, and I'm gonna serve it with a herby
creme fraiche with dill and tarragon, and some caviar.
Now, you get that really soft, custard-y, silky consistency
by cooking it very slowly, so not over direct heat.
Not in a pan, a frying pan or a saucepan,
but in a bowl over a pan of steaming water,
and you're gonna cook it very slowly.
All six eggs with a pinch of salt and pepper,
stirring occasionally.
Adding into those eggs, so that it gently melts in
as the eggs warm up, some butter.
Good scrambled eggs like this needs a bit of patience
'cause you don't want to cook it too quickly.
Yes, there's about a couple centimeters of water
in the bottom, yes, it's steaming, but the bowl itself
should never get really too hot.
Now, you're just gonna keep it moving, and that bath of egg
slowly warms up, but you're stirring it every so often.
Whilst Jamie had asparagus and Mike had onion, pepper,
and bacon mix, I'm going some fresh herbs,
dill and tarragon.
Blitz that with a knife blade into creme fraiche,
so creme fraiche has a slight tartness,
but obviously the creaminess
as well which will ooze into the eggs once it's done.
Now, that's almost certainly more creme fraiche than we're
gonna need for this portion of scrambled eggs, but keep it.
It keeps for a few days, and you've got it to throw
in so many other things, it's awesome as a salad dressing,
toss it through fish for a really quick
almost fish pie sauce, or through pasta.
For consistency, so we can compare the eggs at the table,
same as the other two, two slices of sourdough bread.
Personal thing, but if I'm ever making scrambled eggs
for a large group, I often use this method.
It takes a bit longer, but you can do a big bowl
of scrambled eggs, enough for everyone,
and you can keep control of it, you don't risk
overcooking it because it's such a gentle heat.
And that's what you're looking for.
Something almost custard like.
(elegant music)
- Ah! - Mais oui?
- I mean, usually we cook them before they arrive
at the table, but I'm guessing there's gonna some magic
blow torch that turns it into scrambled eggs.
- I think he's dissing your consistency.
- Well, we'll come to that, but you...
Cut that into chunks, I want a chunk of yours.
- [All] Cheers!
- To me, that is everything scrambled eggs should be.
- The tang of Worcestershire, but the richness
of cream, butter, and cheese, it's...
It's lovely.
- The Worcestershire sauce definitely adds a layer.
- Now, I'm certainly biased because I guess
this is the style of eggs I always grew up on,
that kind of consistency of it being quite loose,
chunks of eggs, so it's not all completely smooth.
And I think, therefore, it's always gonna have
a soft spot in my heart.
- Talking of textures,
let's try something completely different.
I'm excited for this!
- Cheers! - Cheers.
- Howdy.
What I like about that is that the sweetness from the onion
is the game changer for me, and the red pepper actually,
but that onion just gives you something.
And that's why you have to get it super jammy
because you're getting all your sweetness from there.
- It's almost a hash without the potatoes.
- Yeah, that's exactly it.
- Because it's got the onions, and the peppers,
and the bacon that that's...
- [Mike] It is a hash.
- There's so much more going on.
- What you don't have is any of the dairy,
so it's a lot drier, it's not as loose,
but with all the bacon fat from when you fried off
in that pan, the bacon fat gives it that kind of--
- It takes on all of that flavor, doesn't it?
- [Ben] Yeah.
- [Jaime] How are you gonna portion that up?
- Same way, so it should be like custard.
- [All] Cheers!
- Oh, that is smooth.
There's a big kick of dill in there, isn't it?
- That isn't as buttery as I thought it would be.
I thought that'd be over the top excessive
and make me feel a bit, no, it's the way it's cooked
'cause it doesn't have the cream that Jamie's has.
It actually has less butter than Jamie's, or, no, possibly
the same, but then it hasn't got the cheese either.
So it's actually more about how you cook the egg.
It's not as rich as it looks.
- The caviar actually really works 'cause it's salty.
- Yeah, it is, isn't it?
- It seasons that actually.
All right, J, favorite and a thought?
(groans)
- I prefer my eggs slightly less loose than that.
I feel like they need a bit more structure to them,
so I'm erring towards my eggs.
But I do love the additional flavor.
I feel like if you merged these two,
you'd have my ideal breakfast.
- I err towards that, but that's because they're English.
That's how I've had it since I was a wee nipper.
This is fantastic because I just think it's got
so much flavor going on,.
That, well, it's nuts.
And I'm glad I ate it, and it was really interesting.
Would I choose to make it?
I'm not sure.
- I'm gonna come with you, I think the texture of these two
I'd put on par, I don't think I'd go to the extra time
of the slow cook over the bain-marie unless
I was doing a big batch, and then you've got more control.
If I'm cooking for a lot, I always do this.
If I'm cooking at home for me, it's that one.
And the flavor of the Lea & Perrins
with the asparagus and the cheddar, spot on.
- Well, you've heard our opinions,
now it's time to hear your opinions.
Let us know down below how you would approach your country's
scrambled eggs, and also give this video a like
because we want to get it to all corners of the globe,
so we can have lots of international scrambled eggs.
- Three deece scrambled eggs.
- As if one wasn't un oeuf.
- It's not a Sunday, man, keep it in your pants.
- If you like these kind of videos,
make sure you give them a like, and we'll see you
every Wednesday, every Sunday at 4:00 p.m.
Cheerio!
(laughing)
- [Host] As we've mentioned, we don't just make
top quality YouTube videos.
- [Man] No.
- [Host] We've built the Sorted club where we use
the best things we've learned to create stuff
that's hopefully interesting and useful
to other food lovers.
Check it out if you're interested.
Thank you for watching, and we'll see you in a few days.
(beep)
- I'm then gonna put that pan (stuttering).