14 Chefs From 14 Countries Make Scrambled Eggs

[upbeat music]

You're about to see- 14 chefs-

From 14 different country-

[All] Make scramble eggs.

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So the dish we're making today is called anda bhurji.

And funnily, the word bhurji means a scramble.

Everyone has a different version of how they make it.

I'm just gonna be showing you my version

of making anda bhurji.

And when the pan's heating up, I'm gonna go in with my ghee.

We always cook with ghee.

It has a very high smoking point.

So I can get this really hot, it's not gonna burn,

and it's just got a very nice mouth feel.

And when something's cooked in ghee,

you can actually taste the ghee.

I'm gonna go in with my green chilies.

I like my on double cheese, really spicy.

I'm gonna go straight in with my onions.

The better masala that you build,

the more flavorful your anda bhurji is gonna taste.

Add some ginger-garlic paste.

Onions, ginger, and garlic,

those are the trinity of Indian cooking.

So that now that I have the rawness taken out,

I'm gonna add a little bit of turmeric,

some red chili powder.

I want that nice red color in the bhurji.

The spices start to toast in the ghee.

And when that's done,

you'll see that the oil starts releasing itself

back from the onions.

I'm gonna add some tomatoes.

The acid in the tomatoes, we glaze the pan.

This is the color I like.

Spices are nice and toasted.

The tomatoes are not completely cooked off.

Crack the eggs directly into the pan.

This is not like French scrambled eggs

where they have to be like a certain runny custard.

This is all about convenience.

I see that the eggs are almost set

and it's gonna be a great time for me to add the salt.

My eggs are getting this nice caramelization.

I have a little chaat masala,

which is made with dried mango powder, really tangy.

Any other dish that comes from India,

I have to finish this off with cilantro.

These are like Indian style bread rolls, pav.

Toast it off in some ghee.

Gonna rip some of that pav.

Soft and spicy scrambled eggs with these buttery pavs

and can be had at any time of the day.

So French scrambled eggs.

I think it's a very good technique.

It's gonna make your eggs like very soft and creamy.

This technique I did learn in a Michelin star restaurant.

Put some butter, a lot of butter actually.

We're gonna break our eggs.

You don't wanna have any white pot or yellow pot.

We're gonna add a little bit black pepper, sea salt.

We don't want the butter to get any colors.

Now, we introduce our eggs and that's gonna go very fast.

And that's, it's like a little sautoir.

You can see that the size flares out

so your spatula or your whisk

can go in any corners of the pan.

So what I'm trying to do is to not have

big chunk of cooked eggs

because that's what's gonna make it hard.

And when I get the consistency that I want,

I'm gonna switch it to a whisk

and break them down even more.

Start to get tiny dry in the middle

and that's where you wanna stop.

We're gonna stop the cooking with some creme fresh.

It's gonna make it smoother

and bring a little acidities,

which is gonna be good for the balance.

And you can see how creamy and soft they are.

And chive is not just for the color.

They're really gonna bring a little flavor

that very enjoyable with the eggs.

I like to serve it with a sourdough,

put a lot of butter on it.

And voila.

[gentle music]

Really good.

I'm very happy.

In my personal experience,

scrambled eggs, the most American way is bacon and eggs

with a little bit of toast and some coffee.

I just love a diner moment.

So any excuse to kind of bring that back.

Butter is, for me,

the only thing we're scrambling our eggs in.

It may not be healthier, but it is tastier.

A little bit of milk is a little bit better than water

for making a fluffier egg.

So I like my eggs a little bit on the softer side.

Just as it's starting to cook on the edges,

just like to push it toward the center and just to watch it.

I don't really like a lot of color

on my scrambled eggs personally.

This process takes maybe two minutes.

If they cook any longer, they're gonna start getting drier.

I like a simple breakfast.

It reminds me of the classic American diner experience.

The only thing I don't have is an older lady

with soft eyes just basically asking

if you want to top off for your coffee.

Well seasoned, light, fluffy.

This combination of bacon and eggs,

a little bit of coffee, a little bit of toast,

always makes me feel like

everything's gonna be right with the world.

Today, we are gonna be making omelet frites.

It's scrambled eggs with cumin fries.

This is my favorite dish for breakfast in Algeria.

I'm gonna add some butter, salt.

The key to make the best scrambled eggs

is to keep scrambling.

The air bubbles make the eggs like super soft.

So I am gonna add my french fries first.

I cut them super thin

and they become almost like souffle of fries.

So what's really important is to keep scrambling your eggs

in a lower temperature so the eggs get steamed up.

Really do love eggs like super scrambled.

I'm going to add the fries now with the cumin.

They're very essential spice for Algerian.

Parsley.

In Algeria, you can't go anywhere without harissa mayo.

The omelet frites.

Voila.

Hmm, potato is super soft.

I can taste the cumin and I can go for another bite.

So today, I'll be making gyeran-jjim.

Gyeran means egg and jjim means steamed.

I have a bain-marie here.

It's just purely just to put all the ingredients

and then mix it all together.

Anchovy stock, salty shrimp, egg.

You wanna make sure it is completely blend.

Now, I need to warm it up inside a bigger bain-marie.

I wanna make sure it's hot.

If the egg mixture is too cold

and you put in a pot to get the steamed egg,

it's not gonna puff it up.

When you can see like a egg is cooking on the side,

it's usually ready.

We actually cook it in this ceramic bowl called ttukbaegi.

And this holds heat very well.

You wanna kind of scrape it,

you wanna make sure it's not burning,

and then it's gonna start to trap the steam inside

and it's gonna start going up.

Oh, it's coming up.

Oh, it's expanding.

Now, I'm gonna garnish it first with the sesame oil.

I'll have seaweed powder, black pepper,

and scallion on top.

When you kind of move it, it jiggles.

It's very soft

and the scallion really bring that flavor even more

along with the sesame oil and seaweed powder.

So good, you must try it.

I'm making scrambled egg from Nigeria.

Some people call it egg sauce.

I'm really not a fan of it,

but I'm gonna make it the right way.

Mine probably is actually going to be presentable and good.

So first, I start with oil,

then I had the onions, habanero, it has to be spicy.

And I had the shredded tomatoes, red bell pepper.

I want everything to simmer together.

Smell is amazing, right?

This is very well done egg.

Let's see what I've done.

Hmm, it's very good.

This is egg sauce with class.

Forgive me if I have to say that, but it's really very good.

So this scrambled egg with tomato dish is quintessential

to Chinese home cooking.

In Chinese, the tomatoes are translated

to foreign eggplant or western red persimmon.

So I have some extra large eggs.

I'm going to add white pepper and some cooking wine.

The cooking wine will remove the eggy smell.

You don't have to whisk them perfectly.

Sometimes some people like to see

a little bit of white in the dish.

So we heat up the wok first and then add the oil.

A really nice seasoned wok is non-stick.

I'm going to push the eggs around just a little bit

to fry the bottom side.

I'll take the eggs out.

When the bottom side set, the top side is almost set

because the remaining heat will keep cooking it.

I have the heat on medium low

and I'm going to add the white part of the scallion

and some fine chopped garlic.

Stir until you can smell the fragrance.

And I'm going to add some finely chopped tomatoes

to make a tomato sauce.

So this looks pretty good

and I'm going to add some big chunks of tomatoes.

When the tomato chunks are slightly softened,

I'm going to add some salt, lots of sugar, some MSG,

add the eggs back in.

And then we are gonna add some scallions

and then a little bit of sesame oil.

So traditionally, we actually use a rice bowl as our plate.

We will pick up the food and then rest on the rice bowl.

Hmm, it's sweet and slightly tangy

and also savory.

The eggs are soft, but not too mushy.

It's soaked with the tomato sauce.

It's just like very satisfying.

So comforting.

My scramble egg dish is called soboro gohan.

Soboro means crumbles.

It's a rice dish with eggs that's seasoned

and another half is a seasoned ground chicken.

I have a mixture here

with the egg, milk, sake, and also sugar.

This is considered as a Western dish

because I'm using butter and milk and eggs,

but still Japanese heart.

Once butter is melt, just pour out entire liquid.

So technique here is to make a soft,

textured scrambled egg as possible.

Light low heat.

I start to see little curdles.

Sometimes you have to take it off from heat

to make sure you retain the silky texture

to make sure I'm gonna have a small crumbles

as much as possible.

So ground chicken.

Season with the ginger, soy, mirin, sugar,

and touch of vinegar.

Put the garnishes on top and done.

Looks good.

Hmm, the sweetness, saltiness, and also umami from chicken,

and also like a soft feel of egg.

I really like this one.

So the dish that I'm making today,

we call in Brazil farofa de ovos mexidos.

Scrambled egg farofa

we have as a side dish for like the Brazilian barbecue.

I'm gonna put the butter.

When it start melting, I'm gonna add my onions,

garlic, sautee a little bit

until it change the color.

The fun about this dish

is you can use like different toppings.

Okay, you can use bacon.

You can add colored greens.

You can use, I don't know, a lot of onions or even banana.

I beat my eggs, add salt.

And then I'm gonna add my eggs to the onion

and to the garlic that I sauteed here.

I don't want it to get dried really quick

because I wanna add my roasted cassava flour

when it's still a little bit creamy.

So if you don't know what's cassava,

it's the same as a yuca.

It is a very traditional like South American ingredient.

Also in Brazil, we use it a lot.

We don't need to cook it more.

It's roasted already.

Black pepper.

Now, it's the time to play the farofa.

I'm using here the most iconic Brazilian cut of beef

called picanha.

It is a big part of the cow, top sirloin,

and there's a lot of flavor.

Little bit of scallion.

Now we have the Brazilian colors, yellow and green.

So a little piece of the meat.

Farofa, that's how we eat it.

Hmm, it's like Brazilian barbecue.

I am making the telur padang, the fried egg.

You can get this dish from street stalls in Indonesia.

Medium heat, a lot of oil 'cause we are gonna deep fry it.

Pinch of garlic powder, a little bit of chicken bouillon.

This gives a little bit of MSG cake.

Asian shallots is very different with French shallots.

Scallions, and then the star.

Sliced chili, sprinkle of salt.

You wanna get like little bubbly

for it to get crispy on the pan.

I'm looking for slightly crispy texture.

I'm trying to put the hot oil on the top

so it's get evenly cooked.

Oh, look at that.

In Indonesia, we have the terms.

If you don't eat it with rice, you haven't eaten anything.

There you go.

This is sweet soy sauce

that's actually invented in Indonesia.

Chinese trader brought soy sauce

and Indonesia is a source of palm sugar and all the spices.

Hmm.

Oh yeah, absolutely delicious.

What makes a scrambled eggs Georgian

is how you cook it with ghee

because scrambled eggs in Georgian called ghee butter

or erbo kvertskhi, and it's seasoned with fresh herbs

or dried spices.

Here we already have chopped tomatoes.

We take a little bit of this mixture of herbs,

fresh cilantro, baby parsley,

dill, and opal basil.

Probably a spoonful of onions, salt.

This is traditional Georgian sauce for summertime.

Use a spoonful of ghee.

Ghee gives a different flavor than the butter

and ghee predates refrigeration era.

It's safe to keep for a few months

because it doesn't have milk solids, it's clarified butter.

Summertime, this used to be my lunch a lot.

You can see the little toasted edges and you just add eggs.

Overall, texture should be very delicate and very soft.

So we sprinkled it a little bit with fresh herbs.

For proper Georgian sauce,

you must have the sauce in the sauce boat.

You may use the spoon,

but it needs to be in the right vessel.

And any Georgian meal, you have to serve with bread.

And bread also doubles for dinner knife

that you can use to push the food onto your pork.

These eggs taste like summer with farm fresh goodness.

Delicious.

Today, I gonna make huevos pericos.

This is our everyday breakfast.

Usually, in Colombia, we use cacerolas where,

are made with aluminum.

But why do you want to stick your eggs

if you have non-stick pan?

Melt some butter people use olive oil or even lard,

but I like butter.

When our butter melts, I'm gonna put some of these onions.

I also gonna put some scallions, the white part.

So now, we're gonna put the tomatoes

and we wanna make what we call sofrito.

Salt, and then I'm gonna put some pepper.

So now is the time to add our eggs.

Why we call them huevos pericos

is because it have the colors of the carrot.

It is green, yellow, and red.

Back home, people eat this eggs super, super dry.

But I like my huevos soft, creamy.

It's just like keep moving it

and then keep the temperature not that high.

So I gonna use arepa paisa, a corn bread.

In Colombia, we have so many different kinds of arepas,

but this one is the one that I call the Colombian canvas.

You can put anything on top of them

and it's a beautiful snack.

So I'm gonna put this avocado that I have.

Blow torch, cilantro, and some scallion greens.

And that's my huevos pericos.

Hmm, it's really hard to explain

because it's such a simple dish.

It just some eggs with sofrito, but it tastes like home.

Crunchiness of the arepa, the softness of the egg.

It's comfort food.

So this is an absolute staple

of Turkish breakfast called menemen.

It's a very simple dish of tomatoes and eggs.

A restaurant that serves breakfast serves this.

If they don't, they're not Turkish.

Okay, you want medium heat, some olive oil.

Okay, there is a controversy in Turkey.

Some people say no onion in menemen,

some people say no peppers, some people say only tomatoes.

Just to make everyone happy, I'm gonna put all of it.

I like a little bit of spice in my menemen.

So I'm gonna put a little bit of crushed pepper

and I love oregano.

Seasoning my eggs, I'm gonna put a little bit of salt.

Okay, now you wanna keep stirring.

Perfect Texture.

It's not too dry, but it's not too wet either.

This would be made communally just like this

and you would eat with the bread.

It's gonna be a big bite.

The most interesting thing about this dish to me

is that it doesn't taste like tomatoes or eggs.

It tastes like menemen.

Scrambled eggs and kielbasa is a Ukrainian breakfast dish.

So you have to eat well before the day starts.

Sprinkle some oil.

Here we have kielbasa,

so it has pork, little bit beef and garlic.

It's the most famous Ukrainian sausage.

We often eat it on a sandwich or even soups.

We pour eggs over the kielbasa and just try to scramble it.

In Ukraine, we usually eat eggs on the well done side.

To make this Ukrainian, we can use dill.

I usually have it in my freezer.

I use it almost in every dish.

[gentle music]

Tastes like home.

Hmm.

It's good. Amazing.

Tastes like best eggs in the world. [chuckles]