Air in the eggs is great. Some of the best eggs I ever had were from a cafe in the lower east side that would use the steamer on the exspresso machine. They would put the eggs in the milk jug and steam them for 30 seconds. The eggs would come out so delicate and fluffy.

Defiantly makes a difference. Worked at a high end breakfast/brunch spot and would use an immersion blender for our scrambled eggs and omelets

Noticeably orange yolks come from plants carotenoids in the chickens diet. You see this in chickens that were raised in a free range situation. Not a "letter of the law" free range, but as in actually letting the chickens roam and be free to eat a variety of foods. This will be more common in the summer months because there are usually more plants to be eaten. Of course that will vary region to region because local climate, plant variety, etc. So typically an orange yolk is a sign of the chicken meeting a minimum threshold for life quality while being pasture raised. The likely reason that Uwajimaya eggs you get specifically feed their chickens chili flake is to mimic the healthy signs of a good free range chicken. Basically, a healthier version of food coloring. It's the world we live in.

I scramble them for awhile, until it’s saturated with bubbles, and make it on extremely low heat. Minimal mixing, for a silky smooth bite. This is just next level, I thought I mastered it but still so much to learn. Looks fantastic.. Thank you for teaching us!!

I use an immersion blender.and cook low and slow. Mixing constantly. Excellent video.

Will give a try tomorrow. Great work!!! Intriguing.

Here's the tip nobody ever tells you: keep a dedicated egg pan that *never, ever sees soap of any kind.* You simply rinse it in hot water and wipe it out with either paper towels (best) or a fresh-out-da-laundry dish rag. The only things that should ever go in that pan are scrambled eggs and butter. I've had this confirmed by multiple cooks and chefs. I have such a pan, and I can make restaurant level scrambled eggs in it. Why? Simple. Eggs have a very delicate flavor, and you can never _completely_ get the soap residue out of a nonstick pan, which is what you want to use for scrambled eggs. That mere hint of soap residue is just enough to alter the flavor of the eggs. So if you want to make, say, a Denver omelet, cook the fillings in another pan, pour the eggs into your egg pan and then place the fillings on top of the eggs and fold them over.

Just tried it, looks amazing

I haven't eaten at a restaurant since the 90s tbh. It was a Fritanga and I got a churrasco. Oh, and I once went to a Peruano place with this like green spaghetti dish...fire. But yeah, these videos fascinate me bc my dad worked in the industry for decades and based on his stories, I decided I never want someone else to handle my food ever again 😂

Just found your channel, and I am really enjoying the content! Well done!

Learned a few tips to up my kitchen game. Thanks!

Your videos are excellent. Currently in culinary school and the extra tips are invaluable. Thank you!

Omg I am fasting today and I am sooo wanted this. Tomorrow 👍👍

This is a must try. I need to get a $400 knife first to cut the bread, my Shuns just won’t suffice, but after that I am for sure making these, whipped cheese is mandatory

More egg variation videos please! I fell in love with fluffy soft scrambled eggs when I got my wisdom teeth out last December and it's one of the few things I could eat.

What pan is that? It looks amazing

And now I'm STARVING!!!! OMG, that looks delicious 😋 😍

I'm always looking for ways to improve my scrambled eggs. I do it very much like your video I do add a step. I fork scramble the eggs first and strain them to remove the chalaza, then I process them through the food processor. It's a little fussy but I don't like the appearance or the texture of the chalaza. I love the bread recommendation and the whipped cheese/butter. Both of which I'll try.

Cooking brunch/ breakfast in a restaurant is the absolute worsssttt 🤠

Great video. Where's the pan from? Cheers!

I'll definitely revisit this when I have 3 hours to make breakfast and clean dishes

Matt, What a beautiful video. That would be great for dinner also for people that dont mind breakfast for dinner. Thank You!

New Subby, here. Love your YT channel / love its content. Long story, short: Always include related recipes in related YT posts. Always. TY.

Just to note: it's not what hens are fed that creates the color differences in the yolks. Hens have slight DNA variations that cause it. But hens that are fed hot peppers (hens cannot taste capsaicin) will produce eggs with a bit if a heat kick. Great video Bruh! Thanks for this tip. Tried it this morning, and worked like a charm!

Why does Matt cooking taste better? 😂 sending love and appreciation, brah!

Love your work. Subscribed! Maybe do the cheese first then the eggs. They can leach out the cheesy goodness from the blender. A cafe I worked at we blended something like 40 eggs per batch. I dont remember the number exactly, with 600 ml of cream, and used this base for many things.

In addition to the hens diet, the freshness of the egg will affect the yolk color. Fresh eggs have darker almost orange yolks, as the egg gets older the yolk becomes a brighter yellow.

Turns breakfast into a serious cardiac event😂

I don't know man, I've never been to a Michelin star restaurant but the scramble eggs i get from the auntie at my favorite hawker stall is life changing. 😂

Also, this is my first whipped cheese butter. Now I'm thinking of all the different kinds of cheese to do this with. Just smear it on a piece of toast!

Any seasoning ??

I’ll give cooking the eggs that way a try on Sunday. I’ll be having them with asparagus though because it’s the English asparagus season right now.

Hey Matt try topping your eggs with some Truffle Oil it's an amazing taste with those dehydrated Scallions

Hi, nice video. Can you make a video about egg benedict?

im sure its tough to cook for the film and the edit and I know that makes it all so much more complicated than just cooking but for those at home that pan was probably hotter than you want it. its why he took it off the heat so fast, curds were forming and drying out faster than he could stir basically. vid still looked awesome but if you aren't gonna refilm at least tell the people at home what you did wrong so they wont do it too XD.

Hi Matt, love the content as always but I am wondering Did you salt your eggs?

I just watched your Grilled Cheese Video,... I often put creamy French Style Scrambles on top of a Grilled Cheese for my Granddaughter & she eats it with knife & fork. Done that for her for like 12 years.

I wonder if this would work well with Goat cheese. Changed my life when I had goat cheese and eggs for the first time

What pan do you use?

did you not salt the eggs at any point? thanks

When you finish eating your breakfast and washing all the dishes it will be time for lunch.

I love my eggs basted on top of home made corned beef hash. I also like orange matzah frittata with orange marmalade.

Yeah blending the eggs is a great technique. It took years of making scrambled eggs for me to sort of learn that on my own. Big kudos to you for also pointing out that this is but one of many different, viable ways to make scrambled eggs depending on the purpose. Too many recipe videos try to make it seem like there's just one "true" way to do it and other ways are like..."alternative" ways when the truth is that they're all alternative ways with distinct purposes. This sort of creamy, restaraunt style is great but it's definitely not for every use.

Awesome vid! But I always wonder why chefs HATE the brunch shift! I remember from watching Bourdain back in the day he would always rag on brunch.

How many ounces of cheese to the 8 tablespoons of butter?

What goes in the egg mix? Salt? Pepper? Cream?

Hi Matt! Where can I find the right recipe? I looked on discord but I didn't find it...

Chili flake is a bit of a hack way of doing it. The real way is protein. The higher the protein, the more orange the egg yolk.

First and foremost: this looks phenomenal, I'll definitely be making it myself, and you now have a new subscriber. That being said, I'm sure it was only because of the challenges associated with cooking while filming a video, but that leftover egg in the food processor (spatula would have got that out!), as well as the spillover egg out of the pan broke my cheapskate soul of a fatty heart! I was like, "that's a few extra bites of deliciousness we just lost there!"

is the whipped cheese the salt in the dish? Notice you didn't season the eggs.

My daughter and I have been watching videos on soft scrambled. Due to the language, she can't watch this one. Looks like a great recipe though, and we'll try it.

I haven't watched yet but I'm going to guess copious amounts of butter haha

Just made it but i used 36 months parmesan, incredibly delicious holy F.. Nothing i´d do in the morning tho because it just takes too much time, Breakfeast for Dinner tho... fucking incredible.

The other reason to not crack eggs like that is because bits of shell might well fall in.

Paying $28 for an egg dish always make them taste better

Eggs from "free range" chickens that eat worms, larvae, insects also have orangey yolks I'd like to see your ideas on sunny side ups

My wife and daughters give me a hard time about how much I beat the eggs with a fork but, love to eat my scrambled eggs. American cheese FTW!

Sourdough toast with eggs🔥

Missing a dash of heavy cream in the eggs

I no longer eat Bread or Mayo but Mayo on my toast under the eggs was my thing.

please tell me the make and model of knife you're using. I've been searching for a nice carbon steel knife, and all I can find are random questionable consumer results.

Everyone hates brunch 😂 and the key is butter ❤

I'm sure that's awesome tasting but man that's a lot of work for scrambled eggs.

Fun fact, chilly doesn't affect birds like it does humans, it isn't hot for them at all

11/10

I use a wire whip, not a blender for the eggs - "old school"

A blender? When/why would I ever do this? Eggs, butter, salt, eat.

Wow - so glad I found your channel. I feel like I am in the kitchen with you - terrific videography and production, and amazing food. Thank you.

Cool burned toast bro.

Carlos Sainz cooking vibes

When to salt??

why does mac and cheese taste better at restaurants

I definitely like the attitude and language.

Bro has twice the subscribers as the O.G. Alton Brown!

What is that beautiful knife? I mujst have!

Not being facetious, I genuinely wanna know if you aren't supposed to season your eggs or if I just missed when you did?

New idea for a shirt " fuck brunch" lol

Its anything with beta carotene in it which will make them darker. Cheapest plants you can get with higher beta carotene will the job id making eggs darker. Nutritionally, hens being outside and eating things they really thrive on makes the eggs higher and healthier -- nutritionally. Chickens like to eat animals the most like mealworms, worms. That is their natural preference and THAT makes them healthier.

Culinary student, morning after graduation.

Well, this is the first of your videos I've seen. It was morning. I had eggs, butter, aged cheddar, bread and scallions that I re-grew in a plastic bucket. And I was hungry. Delicious and big thumbs up, but one request. Please don't make a video about robbing a convenience store.

Buck Frunch!

Just checking…the butter/cheddar mix is only used on the toast? I didn’t notice any being put into the eggs. Totally cool, just wondering. Scrambled eggs and toast are total bros, can’t eat one without the other!

you don’t season the eggs?

“Fuck brunch”. Yes. Fuck brunch.

Gordon ramsey, heston blumental style for me. Whisk/beaten eggs until airy and homegenous, low and slow with lots of butter, franticly whisking the entiry time. Yeah, it is a lot of work but they do come out better than yours looked.

"F%#%@" brunch!" You know he’s a professional chef. Why they all seem to hate brunch is a mystery to me, but it seems to be true. My son is a professional chef; he hates it too, but is unable or unwilling to explain why.

Why water taste better at restaurants

Hold the burnt toast...no stars for you.

Cuz they always add MSG to everything.

You cook great., but do you really need to cuss? You want more viewers.

Your body build looks good.... ❤

Eggs looked amazing. The bread: way too thick, just because I think anything made with white flour should be limited in your diet -- it makes me gain weight too easily. A lot of bread = unhealthy calories, imo.

Why does tiramisu always taste better at resturants?

I don’t “feed” my chickens chilis, they just run loose eating bugs & plants like my flowers, strawberries, tater onions and gochujang peppers and everything else they can get their beaks on. 😤 😔

who tf orders scrambled eggas at a michelin star restaurant ?

I don't like fluffy eggs. I like eggs minimally beaten and then cooked hot and fast in olive oil. Nice firm eggs.

Why does Mac and cheese taste better at restaurants (Day 1)

You don’t need to keep saying fuck fuck every time to sound fucking cool.🎉

Skip the bread and you would have a decent dish.

💥Mike Drop💥