- Hi, I'm Chef Jacques Pépin
and this is "American
Masters At Home".
I want to show you how
to make scrambled eggs.
Scrambled eggs my way
or the classic way.
I'm doing a little
bit of a garnish here.
You don't have to,
or you can have all
kinds of other things.
You know, I have a
couple of mushroom
and a third of a
cup of diced tomato
that I had around, so.
I could saute that other garnish
to fill on top and eggs, I
have five eggs, six eggs here.
Make sure you break your egg
on something flat like this,
rather than on something
pointed like this,
because it bring
the shell inside
and produce bacteria very
often and often break the yolk.
So here I have salt, pepper.
I think I'm gonna put some,
a bit of chive in there,
tap them to be here,
and with a fork.
Now you don't want
to turn this gently
in the middle because
it's like a wet mop.
You gotta go from one
side to the other side
to really break the white.
To really break the
white like that.
So that I don't have
any long string.
Okay.
Here is my tomato in there.
Dash of salt.
I sautee for a
minute, 30 seconds.
And that basically
it all the garnish.
Now your egg, you
cook, you would do that
at the last moment, not ahead.
And I like to have a sturdy
pan like that to do my eggs.
A good tablespoon of butter.
The idea here is
that you want to keep
the creamiest possible eggs.
So what I do, I'm going
to keep a little bit of,
like two tablespoon,
a couple of tablespoons
of this to add
to it at the end to
stop the cooking.
I also may add a tablespoon
of cream to do that.
So this is the classic way
of doing the scrambled eggs.
I have a nice pan
here because that pan
doesn't really have
any corner like that.
Otherwise you really have
to go in the corner here.
With this one being
this way, like a ball.
And now I will start with this.
Sometimes people do it
classic way in a double boiler
to go slowly in
the double boiler.
And it fine too.
But I prefer to do it directly
on the heat like that.
If I feel that the heat
goes too far, I pull it out.
Clearly a classic French omelet.
We try to have the
curl of the egg,
very, very smooth also.
As I say, if I feel that it's
going a bit fast like that,
I remove it from the
heat, continue mixing it.
It's going to be ready soon.
As soon that I see the
bottom of the pan like this,
because there is a lot
of heat in that plan
which will continue cooking.
So I will stop it here.
And that's one.
I add a little bit
of the egg leftover,
which will cook in there
and cool off my mixture
and maybe a tablespoon
of cream too.
Remember that.
Yeah, that part will keep
the heat quite a lot.
And that basically it.
So you serve that sometime
in that bread
casing, but usually.
It's a nice portion
of egg that my wife
would love egg like this.
Little of this.
Little bit of my garnish
in the center of it here.
"oeufs brouillés a la tomate"
I hope you enjoyed it.
Happy cooking.
