Every Way Julia Child Cooks an Egg (with some chaos)

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At the end of season 1 episode 10 of Julia and Jacques Cooking at Home, there is a bit where Julia cracks open an ostrich egg with a meat mallet and Jacques tries scrambling it in a paella pan as they sign off. "We'll probably be here for the next show still cooking this egg. Bon appetit!"

I really liked this format of focusing on technique for cooking one thing. Dunno if she has a bunch of different recipes for things other than eggs, but this seems like a winning formula.

I once set out learning to make a french omelette by making them every morning for breakfast. It took me 30 days before I got a perfect one.

One thing that could explain the time difference is the fact that in France eggs aren't kept in the fridge.

Jamie - Fellow Canadian here. When I was taking Grade 12 French (nearly 50 years ago), our teacher made each of us students make a French omelet "aux fines herbes" in class (while speaking French, of course, to describe what we were doing). That lady saw a lot of bad cooks try to make eggs. The secret she imparted to us was that the fork should not touch the surface of the pan -- that way you don't disturb the egg coalescing on the bottom. It just moves through the egg on the top. That way, you don't get scrambled eggs, it takes barely a minute, and you get something that looks like an omelet. Perhaps it is also why chefs don't destroy the non-stick pan they use. Love from BC ❤

I love how you credit the construction workers as contributors to your show. You have a great sense of humor.

My oven is old and has a broiler drawer that's separate from the oven itself. I think that is the distinction Julia is trying to make between oven and broiler.

Jacques is my hero. Came here in 1959 with nothing, after a whole young chef career in France. 65 years later, he's still going and saved your omelet day. It don't get any better than him.

French soft scrambled on a crunchy piece of toast is fantastic.

The star of the show? The bread... No joke for me almost no matter how the egg is cooked, it's required to have a good slice of bread.

I don't even cook... and yet I'm here for every single video

The shirred egg would be preferable if you needed to make a batch all at once, as poached eggs you need to do one at a time. Depending on the holes in your muffin tin you could make six or twelve at once.

Jamie, I want to say that today is the most informative day for me learning how to cook eggs according to Julia. Never a dull moment, Thank you

America's Test Kitchen did an episode of all the ways to boil and egg and get a good peel. Their method is almost the same as the one you used, except you don't prick a hole in the egg or put it back into the hot water. Start in cold water, bring to a boil, cover take off the heat for 15 minutes. Immediately put into ice water when finished to stop the cooking process and shrink the white from the shell. I've been using this method for years and unless I've got some old eggs, it works perfectly every time.

I'm convinced that TV chefs treat non-stick as disposable, I know coatings are better than they used to be but there's no way Jacque isn't scratching the finish going at it with a metal fork like that. A silicone spatula works completely fine!

🎵 Hey baby, I hear the blues a-callin', Tossed salad and scrambled eggs Oh My Mercy And maybe I seem a bit confused, Yeah maybe, but I got you pegged! Ha, Ha, Ha, Ha! But I don't know what to do with those tossed salads and scrambled eggs. They're callin' again. Good night, Anti-Chef 🎵

I wonder if the times are off because Julia is working with kitchen level stoves and burners, who run WAY hotter than home versions.

One egg pun is good, because one egg is an œuf.

Here for the chaos tbh and also to see if there is any unused utensil left after the video 😂 let’s go