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How to Make French Toast & Scrambled Eggs : Finish Scrambled Eggs

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Uploaded by on Nov 14, 2007

Watch an expert chef finish making scrambled eggs for breakfast in this free egg recipes cooking video.

Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: EV studios

Category:

Howto & Style

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License:

Standard YouTube License

  • likes, 38 dislikes

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Top Comments

  • Real chefs add water th their eggs, not milk. Eggs are mostly water so by adding + H20 you make them fluffier; more volume. Milk tends to break the egg down, so does salt which is why we don't add milk and we season towards the end. You should not season your eggs at the beginning. Dude, that's a cake spatula!

  • wheres the french toast?

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All Comments (137)

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  • later i'll show u "How to Make Scrambled your own Eggs".

  • @aldexreyes yea ok dont give me lectures if you cant even spell

  • @shakar92 Yeah, water. 

  • @aldexreyes

    no real chefs DON'T USE WATER in their fucking eggs .. it's a waste of time .. i got 1 year left to becoming a chef and as i said i worked with alot of peaple before ..

    you ever heard of emulsion? and do NOT try to google it, cause i wanna hear it from the genius brain of cooking skills you claim to have! come on jackass, share with me MR. fucking H2O !! ... pff water in eggs, thats like adding water into a Bearnaise sauce .. you're ridiculous -.-!

  • @aldexreyes wow you really are a dumbass, he was arguing to you about the water not the milk he said he knows milk breaks down the egg. scrable that, dip shit.

  • @shakar92

    Hey bimbo, I don't care where you've worked or who told you. Milk contains salt and salt breaks down the egg. That's why you season them towards the end. I agree about the butter; add enough and it will make even leather taste good. The trick of the trade is good ol' H20. Scramble that, dip shit !

  • @aldexreyes

    you are soooo naive!

    milk breaks down the egg and makes them burn, but water? that's just making the eggs thinner instead of adding them flavour and smoothness.

    scrambled eggs should have a smooth, creamy texture, not firm and goo-like texture!!!!! , thats why it's called "scrambled eggs".

    and you only get the smooth and creamy texture with butter!

    and please i worked with many professional chefs and head chefs, and some of them had up to 25 years of experience so don't lie to me.

  • how much times dose he use the word egg and nice and dairy

  • french toast?

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