Mark Peel on Julia Child and How to Scramble Eggs

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[crycrycry16]

its still scrambled eggs

[mdhofstee]

yes and the way he did is correct, how many times have you eaten scrambled eggs that sit in a pool of water. Until I learned from Alton Brown many of times. All I did with my prevous comment is just point out a few things that most would not noticed. A lot of chefs do not talk about the finer details once they get good because they assume you see it. Cooking is in an art and its all in the details when you get up to thier levels.

[crycrycry16]

its scrambled eggs

[lillyclown]

omg i love french style eggs, you know you don't even need the cheese cause the butter and cream make it taste like creamy cheese

[mdhofstee]

There is several things I noticed that was not dicussed by Mark here. First salt, use kosher salt not table salt. Second the eggs, see how they are sitting out on the table not in a fridge. French do not keep their eggs cold they leave out at room temperature. Next see the pan, its not non-stick or some other style of pan but a small cast iron that will retain the heat in once its heated after the food gets placed into it. Lastly eggs are served slightly running so they will finish on the plate

[crchulo10]

WOW MAN im a skater and i tend to wake up early i use to just scramble the eggs with Pam and no cheese i followed every aspect u said and it was GREAT THE BEST EGGS I HAVE EVER HAD THANK YOU