Jacques Pépin's Classic Scrambled Eggs | American Masters: At Home with Jacques Pépin | PBS — Transcript

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1. 0:08- Hi, I'm Chef Jacques Pépin
2. 0:11and this is "American Masters At Home".
3. 0:14I want to show you how to make scrambled eggs.
4. 0:16Scrambled eggs my way or the classic way.
5. 0:20I'm doing a little bit of a garnish here.
6. 0:22You don't have to,
7. 0:23or you can have all kinds of other things.
8. 0:25You know, I have a couple of mushroom
9. 0:29and a third of a cup of diced tomato
10. 0:33that I had around, so.
11. 0:37I could saute that other garnish
12. 0:41to fill on top and eggs, I have five eggs, six eggs here.
13. 0:45Make sure you break your egg on something flat like this,
14. 0:50rather than on something pointed like this,
15. 0:52because it bring the shell inside
16. 0:54and produce bacteria very often and often break the yolk.
17. 0:57So here I have salt, pepper.
18. 1:01I think I'm gonna put some, a bit of chive in there,
19. 1:06tap them to be here,
20. 1:10and with a fork.
21. 1:11Now you don't want to turn this gently
22. 1:14in the middle because it's like a wet mop.
23. 1:16You gotta go from one side to the other side
24. 1:18to really break the white.
25. 1:26To really break the white like that.
26. 1:34So that I don't have any long string.
27. 1:37Okay.
28. 1:38Here is my tomato in there.
29. 1:40Dash of salt.
30. 1:42I sautee for a minute, 30 seconds.
31. 1:45And that basically it all the garnish.
32. 1:50Now your egg, you cook, you would do that
33. 1:52at the last moment, not ahead.
34. 1:56And I like to have a sturdy pan like that to do my eggs.
35. 2:01A good tablespoon of butter.
36. 2:04The idea here is that you want to keep
37. 2:07the creamiest possible eggs.
38. 2:09So what I do, I'm going to keep a little bit of,
39. 2:14like two tablespoon,
40. 2:16a couple of tablespoons of this to add
41. 2:20to it at the end to stop the cooking.
42. 2:22I also may add a tablespoon of cream to do that.
43. 2:26So this is the classic way of doing the scrambled eggs.
44. 2:31I have a nice pan here because that pan
45. 2:34doesn't really have any corner like that.
46. 2:36Otherwise you really have to go in the corner here.
47. 2:39With this one being this way, like a ball.
48. 2:46And now I will start with this.
49. 2:50Sometimes people do it classic way in a double boiler
50. 2:56to go slowly in the double boiler.
51. 2:57And it fine too.
52. 2:59But I prefer to do it directly on the heat like that.
53. 3:02If I feel that the heat goes too far, I pull it out.
54. 3:07Clearly a classic French omelet.
55. 3:09We try to have the curl of the egg,
56. 3:11very, very smooth also.
57. 3:13As I say, if I feel that it's going a bit fast like that,
58. 3:16I remove it from the heat, continue mixing it.
59. 3:19It's going to be ready soon.
60. 3:22As soon that I see the bottom of the pan like this,
61. 3:26because there is a lot of heat in that plan
62. 3:27which will continue cooking.
63. 3:28So I will stop it here.
64. 3:32And that's one.
65. 3:34I add a little bit of the egg leftover,
66. 3:39which will cook in there and cool off my mixture
67. 3:43and maybe a tablespoon of cream too.
68. 3:51Remember that.
69. 3:52Yeah, that part will keep the heat quite a lot.
70. 3:57And that basically it.
71. 3:59So you serve that sometime
72. 4:01in that bread casing, but usually.
73. 4:08It's a nice portion of egg that my wife
74. 4:10would love egg like this.
75. 4:14Little of this.
76. 4:16Little bit of my garnish in the center of it here.
77. 4:31"oeufs brouillés a la tomate"
78. 4:33I hope you enjoyed it.
79. 4:35Happy cooking.