3 Ways to Cook Scrambled Eggs (English, French, and American Style)
ID: 14a20551...
Chef Jamie Oliver demonstrates three different methods to make perfect scrambled eggs: English-style (cooked in a saucepan for medium curds), French-style (cooked over a bain-marie for rich, velvety curds), and American-style (folded in a pan for beautiful, delicate sheets).
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🍳 Cooking Flow
English Style: Cook whisked eggs with butter in a saucepan, stirring with a spatula until medium curds form. → French Style: Slow-cook whisked eggs over a bain-marie while whisking continuously, then stir in butter for fine curds. → American Style: Pour eggs into a buttered pan and gently fold from the edges inward to form layered sheets.
Cooking Steps
Brief Cooking Order
English Style: Cook whisked eggs with butter in a saucepan, stirring with a spatula until medium curds form. → French Style: Slow-cook whisked eggs over a bain-marie while whisking continuously, then stir in butter for fine curds. → American Style: Pour eggs into a buttered pan and gently fold from the edges inward to form layered sheets.
Introduction
Chef Jamie Oliver demonstrates three different methods to make perfect scrambled eggs: English-style (cooked in a saucepan for medium curds), French-style (cooked over a bain-marie for rich, velvety curds), and American-style (folded in a pan for beautiful, delicate sheets).
Step 1
[English Style] Whisk 2 eggs in a bowl with a pinch of salt. Melt a knob of butter in a saucepan over medium heat, pour in the eggs, and stir continuously with a spatula.
Step 2
Cook until medium curds form while still retaining some moisture, then spoon over a piece of toasted bread.
Step 3
[French Style] Whisk 2 eggs in a glass bowl. Set the bowl over a saucepan with about 1 inch of boiling water (bain-marie).
Step 4
Whisk the eggs continuously over the water bath. As fine curds begin to form, stir in a few knobs of butter to melt, producing a super delicate, luxurious texture, then serve on toast.
Step 5
[American Style] Whisk 2 eggs with a pinch of salt. Melt a knob of butter in a non-stick frying pan.
Ingredients List
Important Notes
You do not need to add milk or cream if you cook the eggs correctly.
The French-style requires patience and constant whisking over indirect heat.
For American-style, do not scramble vigorously; gently fold to preserve the sheet-like layers.
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