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  • French cooking way.

  • Basically, this is Alex.

  • So this week I am in Berlin, Germany.

  • As I am attending, a YouTube even called you two crates of semi loads of super interesting people conference.

  • And I thought that would be the perfect excuse not to make a video of this week.

  • I'm not making excuses.

  • I mean, I have no time.

  • I don't have my ex and I don't have one myself.

  • The problem is, I don't like excuses that so I thought, Let's make something simple.

  • Let's just do a video.

  • Let's just let's just not settle with this statue school.

  • I do have something with me that should be helpful in this situation.

  • My as always, I will post a link a description, box it down below.

  • If you want to get it.

  • I need the first run already.

  • So I thought, Let's just make the second recipe.

  • You've bean doing it all wrong.

  • Scrambled eggs.

  • I can always go to a supermarket to get the things I need.

  • I mean, food wise cooking situation.

  • The heat situation is a bit more problematic.

  • I've got water, which is slightly tepid.

  • I need to figure out something else.

  • Also I've got no dishes, no vessels, no cooking.

  • Where whatsoever?

  • Glass.

  • I guess it's gonna be a challenge, but honestly, what video in my journal isn't because they sell scrambled eggs here on the rooftop of duty worms thing, but I would just be too simple.

  • Okay?

  • Life is not about simplicity.

  • I guess not.

  • The guy at the reception told me that there's a supermarket nearby.

  • It's called a big guy, and technically, they should have all I need, which is not difficult because they just exit with game.

  • If I got everything in terms of ingredients still lacking a stove, though, which is not so much of a problem, to be honest, because I thought of us of a decent that relatives have been using and abusing those Eric cricketers in the past, they can do so much more than what you think they can.

  • My initial ideas to make a double bill you're using the cattle and the glass.

  • Nothing is safe and find a way to make it most stable because at the moment started Pappas, and it sucks as tight as possible so that we can benefit from the steam coming from the capital itself.

  • And you know what, guys?

  • As surprising as it may sound things looking good, I'm gonna crank up the heat and just see how it goes.

  • We've got something moving.

  • So So what?

  • It's heating up.

  • Let me just state something I'm using a letter for face power, for.

  • The thing is, I do enjoy doing stupid.

  • But most importantly, it's just to make you think outside the box.

  • It's just to just prove you wrong that that you don't need fancy equipment's just to make good cuisine.

  • You can make good cuisine everywhere.

  • I think it's ready.

  • Yeah, good steam going on like a religious moment.

  • I'm a chef, Okay?

  • You've bean doing it all wrong.

  • Scrambled eggs.

  • That's That's a bold, cocky statement.

  • I've noticed that people could the eggs on too high heat.

  • They don't stir the mixture enough.

  • They tend to overcook the The goal, obviously, is to cook the egg, but not to overcook them.

  • I am losing much steam from this, but I can only feel like the texture thickening the thickening.

  • It's happening.

  • Ah, man, the e.

  • I forget the better.

  • What a terrible Frenchman I make.

  • But I don't think that's so much of a problem.

  • Let me let me Let me just explain.

  • You see, the addition of cold butter is meant to add, like a degree of smoothness.

  • But most importantly, it's there to just stop the cooking process, which I think I could replicate with a bit of cold water.

  • I think it's happening.

  • I think there are more than ready.

  • I'm gonna play those in a clean glass.

  • I'm gonna keep the pepper for finishing that.

  • I'm gonna use the sort to season my dish.

  • And, of course, because it's a dish on the smooth and, you know, rich side.

  • I'm gonna do tiny leaves off basis just to bring that extra kick off.

  • Freshness.

  • Super creamy texture really smooth.

  • You don't feel the lumps.

  • I mean, you see the lumps, but you don't feel them.

  • The reason is the eggs are not overcooked, so they are not firm enough for you to really no sense them on your tongue.

  • Probably a tad over seasoned, but it's always better than just under seasoned pension kickoff.

  • Black Pepper.

  • You need a burst off freshness.

  • In my book, I mentioned Salman Roller, Beautiful the best with the little town of juices and that seawater taste.

  • To be honest, like basically, is just as amazing, very fresh and citrusy.

  • Flavor is just bringing the dish to the next level.

  • What sits about Bob, Bob, Bob, Bob A way.

  • I am very glad that the whole experience is a resounding success.

  • I'm just, you know, annoyed by the fact that my room is now a massive mess.

  • But anyway, we did it.

  • I literally just landed in Alex.

  • This is the end of my trip, I guess.

  • A note at the end of this it is that I hope you enjoy this precipitous.

  • It's a simple recipe, but there is something to learn.

  • If you already own the book them, I genuinely hope that you are enjoying it.

  • And if you do, then please consider living a review of on Amazon and less people Click subscribe every week.

  • You know, it's always about the food.

  • It's always about the food, but it's about, you know, getting new smarter in the kitchen.

French cooking way.

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あなたは、このようなゲームをプレイするために必要なものは何ですか? (We Should All Make Scrambled Eggs Like This…)

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    林宜悉 に公開 2021 年 01 月 14 日
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