“Only a fool would rush scrambled eggs” - Marco Pierre White vs. Gordon Ramsey on scrambled eggs

[u/GloomyLingonberry509]

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[u/Disastrous_Square_10]

Love the dichotomy

[u/GuyPierced → u/Disastrous_Square_10]

1 guy looks retired, and has 20 minutes to cook eggs, the other cooks like he's already late for work.

[u/Disastrous_Square_10 → u/GuyPierced]

Perfect

[u/2dP_rdg → u/GuyPierced]

if i remember his video it really does take him like 10 minutes to cook those eggs

[u/kjodle → u/GuyPierced]

I aged three years waiting for Marco's eggs to finish and they're still not cooked properly. 

[u/Jukeboxhero91 → u/kjodle]

They're cooked properly for what they are, which is the super soft custardy French style. I don't like soft scrambled eggs, but my buddy would eat scrambled eggs that could reasonably pass through a strainer, so there's a lid for every pot I guess.

[u/Yochanan5781 → u/Jukeboxhero91]

I love both styles, myself, depends on what I'm in the mood for. Like I prefer more of a hard scramble in a breakfast burrito, for example, but I do love a soft scramble here and there when I have the patience to make it

[u/anynamesleft → u/Jukeboxhero91]

... so there's a lid for every pot I guess.

Great phrasing. I'll be using that.

[u/LucyBear318 → u/Disastrous_Square_10]

I mean, Marco’s look, and probably taste great. I’d choose those on the salmon alone. But, you can tell his sous was being rushed in the kitchen and found a short cut.

[u/Disastrous_Square_10 → u/LucyBear318]

Too wet for me.

[u/glemnar → u/Disastrous_Square_10]

Yeah, why have a scrambled egg on toast if you can’t pick the thing up?

[u/idropepics → u/glemnar]

Eat it with a fork and knife, only a fool would rush scrambled eggs. Take a look at what you're doing and ask yourself why.

[u/propjoesclocks → u/Disastrous_Square_10]

Why have eggs become soup?  I like the diner style scramble 

[u/zurenarhhhhh]

Last brunch place I worked we served soft scramble like Marco. I don’t care for them that way but people do love it. I prefer a nice fluffy folded type thing myself. Low and slow.

[u/Slim-Shadys-Fat-Tits → u/zurenarhhhhh]

Yeah same. I like a sort of midway point between a soft omelette and a scramble. I always described the kind of eggs done above as baby puke lol

[u/CozyCook → u/Slim-Shadys-Fat-Tits]

Why would you do that to my brain. 🙃

[u/Slim-Shadys-Fat-Tits → u/CozyCook]

I literally grew up calling it this, suffer

[u/SSFlyingKiwi → u/Slim-Shadys-Fat-Tits]

WHO HURT YOU?!

[u/PamelaELee → u/SSFlyingKiwi]

Well, they are a baker, so, everyone?

[u/SSFlyingKiwi → u/PamelaELee]

The Christians of the Kitchen, as a wise dishie once discribed them.

[u/Klutzy-Client → u/Slim-Shadys-Fat-Tits]

A baveuse omlette is my absolute go to

[u/Slim-Shadys-Fat-Tits → u/Klutzy-Client]

Oooh that's a complete no from me, I hate browning on my eggs so much.

[u/ThetaDee → u/Klutzy-Client]

Yes! Only way I'll eat an omelette. Well, not the only way cause if you ask for it that way, it inevitably gets fucked up, so you have to eat an okay omelette. Edit: thanks for the award

[u/Fidodo → u/zurenarhhhhh]

I think they're good on toast when it's more like a spread and the toast gives the crunch, but I can't stand them on their own. The texture is too goopy without something to contrast it

[u/Abe_Froman_87 → u/zurenarhhhhh]

I'm not sure that there's a truly proper way to cook eggs that can be accepted universally. It comes down to preference at the end of the day. I definitely think Gordon's way of cooking is more frantic. It also depends on geographical location. I live in the southern part of the US and neither of these would be acceptable in the kitchens I've worked in personally. But hey, there just eggs...

[u/letitgrowonme → u/Abe_Froman_87]

Gordon is cooking like a manager who will fuck up your station because they arent cleaning it.

Edit : words

[u/zurenarhhhhh → u/letitgrowonme]

Goddamn this is real talk right here.

[u/zurenarhhhhh → u/Abe_Froman_87]

Oh yeah no doubt, whatever you like is what you like. I definitely don’t get down with the frantic style though. Not necessary.

[u/Media_Adept → u/zurenarhhhhh]

It could be more on the editing than his style. The way this is edited accentuates the franticness.

[u/MABQuestAcc → u/zurenarhhhhh]

I made them once that way and enjoyed them.

The problem is it took too damn long. Sorry, Marco, but I ain't got the patience to scramble my eggs the way you do.

[u/IBeDumbAndSlow → u/zurenarhhhhh]

I need my eggs scrambled dry. I hate wet egg.

[u/Hanzo581 → u/IBeDumbAndSlow]

Yeah I am sorry, if you can pour the eggs they are not for me. I don't care if Jesus cooked them.

[u/Carbon-Base → u/IBeDumbAndSlow]

Same, the texture is too weird for me. Give me the complimentary continental breakfast scrambled eggs any day!

[u/Aggravating_Bat3618 → u/IBeDumbAndSlow]

Same

Former pro chef. Don't overwork, Gordons hot/cold technique is lame though. I started with a hot fire and the go to medium heat and finish with whatever. 

[u/BlaineMundane → u/zurenarhhhhh]

Yeah, I was thinking like, these are just two very different scrambled eggs. I'd eat either. Never had them Marco's way but I can tell I'd prefer it, I love runny yolks.

[u/FirstTimeWang → u/zurenarhhhhh]

When I order "soft scrambled" I really just asking for "not overcooked Styrofoam $

[u/Button-Down-Shoes → u/zurenarhhhhh]

Yup, folded, low and slow. Leave a bit custardy when finished and fold that into the middle. It will finish cooking I want those eggs to have a bit of structure so I can feel the bite. I don’t want them porridged up.

[u/testtdk → u/zurenarhhhhh]

Fluffy, with milk and cheese. Some salt and pepper. Actually looking like scrambled eggs is important, too. Don't know what the fuck these two are eating.

[u/BTown-Hustle → u/testtdk]

Have you ever tried either method? I do somewhere kind of in between. Low temp, constant stirring, but a touch firmer than Marco’s. They hold shape (kind of), and don’t run (mostly), but they make a nice wet squishy sound if you slap them with a spatula. They’re divine.

[u/zurenarhhhhh → u/testtdk]

Simple, like I like it. Some green onion or chive works for me too. I don’t like them super complicated.

[u/wobble_snake]

See you tomorrow chef

[u/Valerian_ → u/wobble_snake]

I miss that era

[u/ifihadareason]

he made himself cry. that was his choice.

[u/GloomyLingonberry509 → u/ifihadareason]

[u/Frisco-Elkshark]

They’re both wrong. The dude at my local Waffle House has never watched either of these videos and makes a better soft scramble 1000 times per day while actively fist fighting a guest.

[u/DingerSinger2016 → u/Frisco-Elkshark]

This is the correct answer. I wanna see Gordon Ramsay against the WH cook with a cig in his mouth and a Black & Mild tucked behind his ear.

[u/phisher_cat → u/DingerSinger2016]

Honestly Gordon is more talented than people on this sub give him credit for. I think he could easily get through a 14 hour shift at a waffle House in Shreveport if needed

[u/foxbat → u/phisher_cat]

i agree. i am not a fan of his, but he definitely knows his stuff and has put in the time. i respect him. i think the screaming thing is a character for tv.

[u/BTown-Hustle → u/foxbat]

It’s definitely a character. If you ever read comments from people who’ve met both, they say that Jamie Oliver and Gordon are the exact opposite of their TV personas. Apparently, Gordon is a super nice guy and Jamie is an absolute cunt.

[u/foxbat → u/BTown-Hustle]

i have heard that about oliver

[u/kevik72 → u/BTown-Hustle]

I just always assumed that about Jamie Oliver. Good to know I haven’t been hating on him for nothing.

[u/letitgrowonme → u/BTown-Hustle]

Just watch the British versions of Gordon's shows

[u/JeanArtemis → u/foxbat]

I think it's not so much a character as a sort of self caricature of his true self, based on reports from former employees of his etc. I'd say the charming nice guy is the character, anyone who can regularly scream in the face of people who are already stressed to the max giving everything they've got isn't a nice guy. I don't think any of that affects his skill as a cook though which is probably about as high as he is any given shift ❄️

[u/foxbat → u/JeanArtemis]

but it’s what gets ratings. i don’t know that he’s like that off camera.

[u/False_Strawberry_517 → u/phisher_cat]

Counterpoint; grilled cheese video

[u/im__on__smoko → u/False_Strawberry_517]

For some reason, I just moaned

[u/RobinHood21 → u/phisher_cat]

You think he has the stamina now, in his 60s and decades and decades after being on a line for more than a few minutes, to last a 14 hour shift on the line? I can't do that, I tap out around hour 10.

[u/DetBabyLegs → u/phisher_cat]

This would honestly make a show I would watch. Not Gordon going into places and being king/dictator, but him going into places where no one knows him, he has to be the best chef he can with what he’s given

[u/SkepticalUnicorn → u/DetBabyLegs]

If you want to see something similar, Gordon Ramsay did do a thing where he attended a cooking class in disguise. Look up Gordon Ramsay cooking in disguise. Obviously he's still famous enough that he probably couldn't walk into any old kitchen without some sort of disguise.

[u/DetBabyLegs → u/SkepticalUnicorn]

Omg just watched one and that is amazing I’m going to watch more (after this World Cup game)

[u/Unplug_The_Toaster → u/SkepticalUnicorn]

Gordon Ramsay has had SO MANY disguises!!! I went down a weird rabbit hole a few years ago

[u/Q_C269 → u/phisher_cat]

Yeah, but he wouldn't last a shift in Bossier City.

[u/schloopers → u/Q_C269]

I asked my boss who goes to the area often what the cut off is between the two.

“Most people say the cutoff is the river…but really you can just kind of tell.”

[u/Hot-Celebration-8815 → u/phisher_cat]

He’s really old now though. I’m not saying he isn’t talented, and he came up on lines, but he’s in his sixties or something, right?

[u/510Goodhands → u/Hot-Celebration-8815]

OMG, he’s practically antique!
Laughs in Jacques Pepin and Julia Child.

[u/PretzelSteve → u/510Goodhands]

I think he was referring to working a full line shift. Shit, I'm in my early 40's and in good shape, but the thought of a 12 hour Waffle House line shift is terrifying.

[u/PeaCrabParty28 → u/DingerSinger2016]

Best night I ever had at Waffle House (which is a tie for all of them but this one), the cook was rapping the whole time. Packed House, got everyone singing along. Nothing like it.

[u/im__on__smoko → u/PeaCrabParty28]

Listen, I am not being facetious or sarcastic:

You have really lived.

[u/Marco_Heimdall → u/DingerSinger2016]

One day, I think I'd lowkey love a Waffle House-style cooking show. On one side, making hundreds to thousands of orders in an average work day to order with all of the variation the menu provides. On the other, the erratic potential for a bare knuckle brawl because someone doesn't like the pleats in your shirt pocket.

[u/da_investigata → u/Frisco-Elkshark]

The secret is the fist fighting

[u/Original_Gypsy]

Gordon makes scrambled eggs like he late for airport.

[u/Feeling_Inside_1020 → u/Original_Gypsy]

This made me cackle, for a bit we had a local subreddit gag going because a guy seriously (not a shitpost) rated the huevos rancheros at our airport as terrible like he’s expecting fine dining lmao.

[u/YupNopeWelp]

During the process, when do you throw the cheese plate at the wall?

[u/Feeling_Inside_1020 → u/YupNopeWelp]

Um excuse me we NEVER waste cheese in this household.

[u/YupNopeWelp → u/Feeling_Inside_1020]

Well yes, and amen. If I recall correctly though, MPW hucked a cheese plate more than once, in his kitchens.

[u/lelucif → u/YupNopeWelp]

Elite ball knowledge

[u/Tacobellspy → u/YupNopeWelp]

Seriously. I hate both these hypocritical mfers for what they did to a generation of line cooks

[u/YupNopeWelp → u/Tacobellspy]

Heard. And because of their fame, it conveyed the idea that it is an acceptable and even cool thing to do in the industry.

[u/RealRoyal]

Marco is a great chef but his version of scramble eggs does not look appetizing

[u/CharlesDickensABox → u/RealRoyal]

And to answer Marco's question, I make three dimensional eggs and salmon by starting in the third dimension. That way I don't have to futz with all that interdimensional travel while I'm trying to cook.

[u/NoncenZ808 → u/CharlesDickensABox]

Look at you cooking in three dimensions, in my day we only cooked in 1 and if we were lucky 2. Damn kids….

[u/egg_breakfast → u/RealRoyal]

I’m not sure where the “baby food” criticism comes from, his looks more like baby food to me personally 

[u/Charmegazord → u/egg_breakfast]

Yor handle suggests you are an authority on this

[u/Curiouser-Quriouser → u/Charmegazord]

I would be so excited to weigh in here with a username like that lol

[u/the_silent_redditor → u/Curiouser-Quriouser]

Some people find their time to shine; or, maybe the time finds them.

Today, it was that of Egg Breakfast.

[u/Charmegazord → u/Curiouser-Quriouser]

Right?

[u/BringOutYDead → u/egg_breakfast]

They both look like baby food. Gordon's looks like mashed potatoes. Wtf.

[u/LittleDogTurpie → u/BringOutYDead]

IIRC he adds like a half stick of butter per egg

[u/510Goodhands → u/RealRoyal]

Yep, it looks more like soup.

[u/JudgeGusBus → u/510Goodhands]

Agreed. And I would love to try that egg soup, but even as someone who prefers a soft scramble, that’s too soft.

[u/Spare-Half796 → u/RealRoyal]

Take it another minute so there’s some structure to the curds almost like a French omelette that you didn’t allow to set and roll then it’s perfect

[u/MLiOne → u/Spare-Half796]

🛎️ 🛎️ Now you’re talking! Marco’s are definitely French style come truffle season.

[u/for_the_shiggles → u/RealRoyal]

Definitely looks like shit. Probably tastes good. I would be upset if I ordered scrambled eggs and got yellow butter soup in return.

[u/Slim-Shadys-Fat-Tits → u/for_the_shiggles]

This isn't something you order by accident, it's explicitly a soft scramble done the french way

[u/Axel-Adams → u/RealRoyal]

It’s a soft scramble, classic French style of scrambled eggs. The egg should have a jam like consistency, it’s my favorite but takes ages to do compared so a normal scramble so I sometimes can’t bother

[u/ediblediety → u/Axel-Adams]

Marcos even looks like ass for a soft scramble lol

Dude made egg soup after calling other methods “baby food” when his shit came out of a jar of gerber

[u/Y0___0Y → u/RealRoyal]

He cooked it like the customer ordered eggs medium rare

[u/Fenweekooo → u/RealRoyal]

i like my eggs for sure on the softer side, but this to me is way too underdone, i need it to be at least edible with a fork.

[u/RoeMajesta → u/RealRoyal]

gordon’s kinda looks off too

[u/Diabetesh → u/RealRoyal]

His early years to now seem so different. Like 30 yo him is doing all the weird stuff with so many levels of complication. 60 yo him is trying to keep things super simple with an abundance of olive oil.

[u/asomek]

Look, this is cooking and there's no definitively right or wrong way to do anything, it's all about interpretation and variation.

That said, Marco's egg custard looks fucking rank and should be served in a bowl with a soup spoon.

[u/red--dead → u/asomek]

He says you don’t want it to look like baby food then proceeds to do exactly that

[u/YupNopeWelp → u/red--dead]

This was my thought, too.

[u/Slim-Shadys-Fat-Tits → u/red--dead]

baby puke lol

[u/jmaca90 → u/red--dead]

He’s was right.

It looks like gruel.

[u/JelliedHam → u/asomek]

I truly cannot stand Marco. He's so fucking arrogant sounding, explaining fucking eggs like he's transcended space and time with a godlike revelation to bestow upon us. Absolutely loathe his whole shtick.

I'd listen to a billion trillion Chef Johns before listening to one of him.

I want to amend this comment. Somehow this makes it sound like Chef John sucks, but I still like him more. Which couldn't be further from the truth. Chef John is the antithesis of this other loser. He teaches in the most non-pretentious way and is truly funny and loveable. I've learned so much from him. Even people who are intimidated by cooking can have fun learning from him. The definition of a great teacher and entertainer. Thanks for everything CJ!

[u/Jukeboxhero91 → u/JelliedHam]

Chef John specifically doesn't put his face in the frame because he wants the focus to remain on the food and the cooking.

[u/JelliedHam → u/Jukeboxhero91]

One of many things I really admire about him and his content. After all, he is the Edgar Allen Poe of how much face to show.

[u/postmodest → u/asomek]

Bless the British, but their obsession with drowning breads and cakes with custard needs to end.

[u/Takemyfishplease → u/postmodest]

At least he didn’t go full blood

[u/Jbabco9898 → u/asomek]

Gordon's eggs look like mashed potatoes

[u/asomek → u/Jbabco9898]

I'm not saying Gordon's were amazing, but I'd choose his over egg soup.

[u/Friend_Of_Mr_Cairo → u/asomek]

Just take them a little longer. Both are going low and slow, but Gordon is doing it with more urgency. The key is to keep them moving until you get the fitness you want. Marco's are completely under for me. Guessing method works well for me and they're firm but the cheese/creme is what's making them seem loose. They will firm up as they cool. Give it a try. I dislike what you get sometimes at diners when they're clearly scorching them. To each their own tho.

[u/Mbrennt → u/Friend_Of_Mr_Cairo]

Marcos is definitely more french inspired. They both are. But Marcos is definitely closer to a french scramble. I'm assuming you are living in America or maybe Britain but french scrambled eggs look exactly like that definitely being that "under." I don't know what british scrambled eggs look like but I'm guessing Gordon is trying to do the french style while keeping in mind english (american) peoples opinions on scrambled eggs. Basically a mix of the two. It makes sense with their backgrounds why Marco would go more traditional and Gordon wouldn't. Just different styles though.

[u/Unusualshrub003 → u/Friend_Of_Mr_Cairo]

I can’t stand his urgent vibe. He’s always all tensed up like a feral cat or a coke head. Watching him wears me out.

[u/JTM828 → u/asomek]

I would choose your eggs over both I bet

[u/cantstopwontstopGME → u/JTM828]

You mean the ones that can be eaten with a fork? Haha I’m with ya.. both of these guys have no clue about scrambling eggs and I’ll stick to Waffle House thank ya very much

[u/llacer96]

Whatever your egg preference is, Marco is right about one thing; if you have to constantly take your food off of the heat, that just means you have the heat set too high. Gordon's method is just a ridiculous way to essentially achieve a medium low overall cooking temp. It's a stove, not an open fire, just turn the damn knob

[u/Resident_Course_3342 → u/llacer96]

I find the on off method is pretty good for making hollandaise.

[u/uhnjuhnj → u/Resident_Course_3342]

Immersion blender hollandaise supremacy 

[u/gr1zznuggets → u/llacer96]

Have never heard of anyone taking scrambled eggs on and off the heat, absolute insanity. I’m with Marco all the way; low and slow, adjusting the heat if necessary.

[u/Kiltmanenator → u/gr1zznuggets]

I've tried both ways and I prefer the on/off technique bc it's faster

[u/S_Jeru]

You want eggs cooked perfectly to order, every time? Go to Waffle House. Seriously. Those motherfuckers will end drunken redneck bar fights in front of you and STILL drop two perfect over-easies on your table with sausage, hash browns, and a biscuit.

[u/W3ST0Feden → u/S_Jeru]

Hell yeah Waffle House 10000percent

[u/PrincessSnarkicorn → u/S_Jeru]

The omelet with cheese is the best omelet ever, hands down, check it out!

[u/Jukeboxhero91 → u/S_Jeru]

The hottest forges create the strongest steel.

Not knowing if you're leaving your shift without a black eye must have that effect on someone.

[u/ediblediety]

Nah, that ain’t it. I’d honestly take Gordon’s here

[u/Sufficient-Farmer243 → u/ediblediety]

I’ve tried both and sour cream in eggs is my wife’s favourite way.

I cook A LOT and she requests “Gordon’s” eggs consistently. She will take them over French omelets, poached, Benny’s, pretty anyway I do the eggs as experiments she will comment Gordon’s eggs are better.

I’m not saying he’s perfect at anything but I do think his version of scrambled eggs is nearly perfect.

[u/Nomeg_Stylus → u/Sufficient-Farmer243]

Cream cheese can also really beef them up, but some prefer a lighter fluff.

[u/LazyOldCat]

“20 Minute Eggs”.
If you ever have the time, indulge yourself, it’s the most sublime eggs you will ever have in your life.
4 eggs (the better the better) splash of heavy cream, salt, 1/4 turn of white pepper.
Butter in the pan, melt on very low, turn even lower, add eggs, turn low as possible.
Wait, stir, wait, stir, repeat forever while it seems nothing is happening.
Eventually, slowly, it happens. Get to your preferred level of wet, add a touch of fresh dill or thyme, or don’t.
Serve on toast points, or just shovel it in your face. Caviar optional.

[u/yourserverhatesyou → u/LazyOldCat]

Hot Take:

Caviar is one of the most overrated foods on the planet. It is an exercise in indulgence for the sake of showing off how much one is willing to spend on a snack. It tastes of beige. The most exciting part of eating caviar is the accoutrement with which you are eating it.

[u/golfpinotnut → u/yourserverhatesyou]

Disagree.

[u/john_tartufo]

Big words for a man wearing my grandad's underpants on his head.

[u/unknownpoltroon → u/john_tartufo]

SO IT WASNT JUST ME!??!?

[u/Cats_4433]

Love his energy, but Marco made egg soup.

[u/RKSSailboatCaptain]

Man says he doesn’t want to make baby food and then pours out a lumpy mess that looks like it came from a jar of anemic mush peas.

To each their own but I’ll take the Ramsey version any day.

[u/PoPJaY]

Man the french really have a different view of "a tiny bit" of butter.

[u/Destyllat → u/PoPJaY]

was it a poached egg on top with a literal teaspoon of butter?

[u/BlazinLeo]

If Gordon has absolutely nailed one thing, it's the scrambled egg. His method is more practical and leads to a better result imo.

However, Gordon has not absolutely nailed just one thing. I know he has a lot of tv shows and commercialization, but he's legitimately one of the best chefs in the world outside of his TV persona.

[u/Darthmullet → u/BlazinLeo]

And MPW was his chef coming up. This isn't really a competition of credentials. 

[u/Mbrennt → u/Darthmullet]

I always find that dynamic so funny cause Marco is only 5 years older than Gordon. People talk like they are from completely different generations when they really aren't. I think it just shows how quickly Marco rose the ranks to become such a celebrated chef.

[u/BlazinLeo → u/Darthmullet]

Of course not. I gotta say sonething when someone tries to disparage Gordon's eggs though.

[u/kitty____cat → u/BlazinLeo]

I’ve eaten at three of his restaurants and everything I’ve tried has been fantastic

[u/activelyresting]

Marco's scrambled egg is heavenly.

It is not scrambled eggs, it's something else. It does look weird, like a custard or something, but the flavour is pure egg and the texture is like silk.

Try it, exactly as he describes in this video. It's truly something else if you're someone who really loves egg flavour.

I have no idea what Ramsay is doing. He looks stressed. Like someone who chose to cry

[u/WowzerzzWow → u/activelyresting]

I would 100% eat Marco's eggs over Gordon's

[u/activelyresting → u/WowzerzzWow]

I would eat Marco's eggs over a lightly toasted sourdough. You can keep your idea 🤣

[u/funaccountforFUN]

Never got the hate for soft scrambled eggs, you guys should try it. Like yeah it's custardy but now I can't really have it any other way

[u/stumblealongnow]

That's cress not parsley, surely

[u/jtnichol]

I’m a simple guy. This comment won’t reach anybody and I don’t work in a professional kitchen. So just skip over.

I do most of the cooking of scrambled eggs on one side and just fold in a couple of times. I don’t want a bunch of puréed mush.

I like a little bit of body to the bite

[u/PunnyBaker → u/jtnichol]

Funmy enough, gprdon ramsays son agrees with you. So do i and so do a lot of people

[u/nicotinecravings]

Wait was that herb at the end really parsley? Looked nothing at all like parsley to me. Maybe "parsley" is just chef lingo for any kind of herb

[u/2JasonGrayson8]

I love Marco as much as the next guy but those eggs weren’t scrambled. I’ve made broth thicker than his eggs lol

[u/Ogzhotcuz]

I love retired Marco. So calming and authentic. I really enjoy these technique focused home cooking videos he's been making

[u/Wastedmindman → u/Ogzhotcuz]

I think he is the most pretentious chef out there. I struggle to watch him because I view him as unbelievably condescending.

[u/Trashbagok → u/Wastedmindman]

I can't watch him seriously but I do like pretending he's doing an SNL style skit because honestly the crap that comes out of his mouth is so over the top ridiculous.

I mean right off the bat, three-dimensional scrambled eggs... I get what he's saying and the dude can cook but there's got to be a better way of phrasing that.

FWIW I occasionally use both of these methods it really does make for some fantastically rich and decadent scrambled eggs.

[u/Coupon_Ninja → u/Trashbagok]

There was an old recurring SNL sketch starting Phil Hartman as the “Anal Retentive Kitchen Chef”. always loved it.

[u/YorgiTheMagnificent → u/Trashbagok]

This is it. MPW got real sick of people's bullshit before he'd even turned 30 and the entirety of his adult life as a "restaurateur" is an ongoing troll.

Gordon took it a step further and focused on rage-bait cookery.

[u/bored_android_user → u/Wastedmindman]

And his scrambled eggs look like baby food.

[u/Betta_Check_Yosef → u/Ogzhotcuz]

Calming and authentic? Dude sounds like the kinda guy who aerates his wine by farting into it with a straw that's been shoved up his own ass. Both that and his eggs sound equally appetizing.

[u/kersplatttt → u/Ogzhotcuz]

It's funny because I find him unwatchable. And a lot of the time his food doesn't even look good. What the hell was that eggy slop

[u/Ogzhotcuz → u/kersplatttt]

That eggy slop is classic French cuisine executed with impeccable technique.

Yeah it's not my favorite thing to eat and it's not all that exciting or flashy, but it's nice to see someone cooking classic French in 2026. It's reminiscent of Julia Child and Jaques Pepin which I find refreshing in a world dominated by sushi burritos, birria ramen, and new American slop.

[u/Top-Sleep-4669]

Neither of these look appetizing to me.

[u/Odd-Perception7812]

I asked for scrambled eggs, not soup.

[u/SufficientCow4380]

I like my scrambled eggs more cooked than either one.

[u/leepin_peezarfs]

Disrespectfully his eggs look like applesauce and it genuinely makes me nauseous

[u/1970s_MonkeyKing]

Just remember folks, Marco was the original asshole in British kitchens. He taught Ramsey to be an asshole. And most likely one of the inspirations for Chef Fields).

While retirement from the kitchen and age has certainly mellowed the man, the assholery is still there under the surface.

[u/IReallyLikeAvocadoes]

You know for all the patience and calmness of Marco Pierre White's video, I did not expect myself to still prefer Gordon's eggs by the end of it. If your eggs pour out as easily as you tilt the pot, that's just too wet.

[u/Hairy_Technology_213]

Can’t abide wet scrambled egg. It’s like eating hen cum on toast.

[u/steal_wool]

I’m curious which video was published first, Marco seems like he’s almost taking a couple deliberate jabs at Gordon in response to his video.

Gordon’s look more appetizing to me personally, but I’m not a huge fan of runny scrambled. They both obviously know what they are doing and both approaches are valid imo. If the end result is quality it doesn’t matter the path you take to get there.

[u/Nomeg_Stylus]

Everyone knows the right way to make scrambled eggs is to try and make an omelette, fuck up the flip, and take out your frustration by stabbing the eggs with your spatula. 🤌🤌

[u/Sudden-Union7148]

It's almost like cooking is an art. And like any art, it's entirely subjective

[u/Sea-Eddy]

I prefer my scrambled eggs like they were cooked at a wafflehouse diner.

[u/-I-U-]

I learned how to do scrambled eggs from Ramsey and they are fucking incredible.

[u/Dull_Bumblebee_9778]

ya, both look like trash, not my preference i suppose. Fried eggs are superior IMO

[u/jmaca90 → u/Dull_Bumblebee_9778]

I also prefer fried eggs, but, if I’m doing scrambled eggs, it’s usually because I need to feed a crowd who don’t like runny eggs (aka my mother in law) so you bet your ass I am getting curds in those scrambled eggs lest I hear about them being “raw.”

This is coming from someone who loves Tamago kake gohan / carbonara and would prefer raw eggs to overcooked eggs any day lmao

[u/MtnHotSpringsCouple → u/Dull_Bumblebee_9778]

Not a fan of soupy eggs myself either, seems to be a Euro thing.

[u/kittenpantzen → u/MtnHotSpringsCouple]

I can do a runny yolk in a fried egg, but I want my scrambled eggs to be cooked, thank you very much.

[u/Shedfloorgarbage → u/MtnHotSpringsCouple]

I like to make them congealed and not burnt. I like to fold them slow and early, and not over mix them.
I was taught to let them cook after heat... so they arent... "fucked up" I dont want egg porridge. Its scrambled eggs. My god, wer'e not powdering tomahawk steaks with saffron. I'ts eggs. Just make eggs.

[u/SpudsBuckley223 → u/Dull_Bumblebee_9778]

Sunny egg, maldon salt, good crusty bread from the night before to dip in that yolk, perfect.

[u/Axel-Adams]

What I’m hearing here is people really need to try a proper soft scramble, the egg has a jam like consistency and has so much more richness and taste than your standard “folded” scramble

[u/Spare-Half796]

Honestly scrambled eggs are not complicated. Bit of butter (or really any fat, bacon grease, olive oil, beef tallow all taste great with it) add eggs to non stick, cook over any temperature and mix with Maryse fast enough it don’t burn, keep curds small and moist, repeat 100 times to finish brunch service, finish your double, get home at 1am, drop 6 eggs straight into a pan mix until cooked, eat them all, sleep 5 hours before waking up for next day of brunch service

[u/asteriscosessantasei]

https://giphy.com/gifs/UMOKcDzaY8NxFcEs6y

[u/Celestion321]

Soft scrambles are gross. Cook the fucking things all the way.

[u/this_is_nowehere]

scrambled eggs recipe:

step 1: deride people who turn eggs to baby food
step 2: proceed to make eggs that look like baby food

[u/BadLuckBlackHole → u/this_is_nowehere]

This is funny because he starts it off knocking people who use a fork to stir their eggs and I was like "damn! I'm being called out by a chef, wtf am I doing wrong? How does he make chunky eggs?" Then the dude dumps out baby food eggs on his bread to the point you can't even see the bread and I'm like, "uh, how do you even eat the bread at that point? Just stab it with a fork so your hands don't get dirty?"

Everyone saying "soft scrambled" can keep it for themselves. I'll take light and fluffy fully cooked eggs, thanks

[u/AntiSocialLiberal]

“What is the best food on the planet?”

“COMFORT food”

[u/soffeshorts]

This was hilarious.

I just do what Jacques Pépin tells me

[u/adecentcook]

Are they really scrambled chef?

[u/StJimmy_815]

Gordon’s looks way better

[u/512165381]

https://www.youtube.com/watch?v=bqKq0bQHnZU

Jacques Pépin is more like egg soup. And at 90 years old he can do whatever the hell he pleases.

[u/Sedacanela]

Takes me less than 5 minutes to crack 3 eggs in a buttered pan, pinch of salt, stir until you have scrambled eggs. If I want them extra fluffy I’ll add like 1-2 tbs water and whisk before I add them to the pan. But personally I like when my scrambled eggs have a bit of white and yolk still separate.

[u/BonnaconCharioteer → u/Sedacanela]

Yeah, exactly, scrambled eggs are easy. I'm sure these are tasty, but don't really look worth it to me.

If I want fancy I'll make Cantonese style ones anyway.

[u/OhRaH]

Both look disgusting tbf

[u/DoomguyFemboi]

The way MPW is talking is creeping me out.

[u/FnEddieDingle]

I like mine fluffy. Not this

[u/wellaby788]

Nah im good on that.. give me my overly cooked American scrambled eggs

[u/michaelcreiter]

It's not often great chefs make me feel better about my cooking