How to make Perfect Scrambled Eggs, according to science.

You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from

This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.

Me personally i love my scrambled eggs to be cooked to where i can use a fork to pick them up and eat

Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home. Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺

I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds

Ethan is carving out his special niche in the foodtube industry, which is super scientific cooking, love it!!!!

Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!

Ethan, you should do the same video for omelettes. Appreciate the level of effort and care you bring to each video.

As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.

I love a high heat soft scramble. Big, tender curds mixed with some runny egg that finishes cooking on the plate

Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!

1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good" Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!

I really appreciate how you give credit to other cooks on youtube and in books where you learned things.

@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼

I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth

Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.

I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!

The depth of details and visuals knocked it out of the park for this one!

You're doing people who are interested in getting a bit deeper with their cooking a tremendous favor. Glad I found your channel. Thank you for this!

awesome breakdown man, you've easily become one of my favorite food content creators in recent years can't wait to see you continue to blow up Ethan!