It's 2024. Why are you still rushing your scrambled eggs like a fool? Be patient. Invest time.

It's 2024. Why are you still rushing your scrambled eggs like a fool?

Be patient. Invest time. When you eat it, you'll taste the difference.

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  1. 3 weeks ago
    Anonymous

    I tried his recipe and it it’s brilliant. Never again will I rush my scramble

    • 3 weeks ago
      Anonymous

      It's extraordinary. And there was no real recipe, it was all your choice.

      • 3 weeks ago
        Anonymous

        frick me I can hear him, the prick

      • 3 weeks ago
        Anonymous

        Marco, you and I both know that's all the decisions that have brought me here has never been my choice.

  2. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      >knorr
      How Australians pronounce "no".

      • 3 weeks ago
        Anonymous

        yeah knorr

      • 3 weeks ago
        Anonymous

        Nah. Naw is more typically some American region. It's in Goofy's speech pattern.

      • 3 weeks ago
        Anonymous

        Like door

    • 3 weeks ago
      Anonymous

      >claims he doesn't want his eggs to have babyfood consistency
      >proceeds to cook chunky babyfood consistency eggs
      ???
      Call me queer, but I like a nice marbled fried scrambled egg. Crispy on the outside, charred edges, and soft interior.

      It just works.

  3. 3 weeks ago
    Anonymous

    [...]

    >if I wanted to chef up and egg I sure as frick wouldn't be scrambling it
    Why not? It's delicious and there isn't many ways to "chef up" eggs. A french omlette is probably the only more advanced method and poaching doesn't provide that much taste

    • 3 weeks ago
      Anonymous

      I feel the same as anon. If I care and have the time, I'm making them over easy. Scrambled is for when I just need to stuff eggs in my face, or when I'm cooking for a lot of people.

  4. 3 weeks ago
    Anonymous

    [...]

    I feel the same as anon. If I care and have the time, I'm making them over easy. Scrambled is for when I just need to stuff eggs in my face, or when I'm cooking for a lot of people.

    You only think this because all you've eaten is dry, rubbery tasteless scrambled eggs. Take time to cook them properly and you'll realize why they were invented.

  5. 3 weeks ago
    Anonymous

    [...]

    okay, then name them.

    I feel the same as anon. If I care and have the time, I'm making them over easy. Scrambled is for when I just need to stuff eggs in my face, or when I'm cooking for a lot of people.

    Fried eggs are even easier though? We're talking about french style scrambled eggs, what Marco's recipe follows, where the eggs are constantly stirred on a low heat.

  6. 3 weeks ago
    Anonymous

    Who did it better?

    • 3 weeks ago
      Anonymous

      Gordon is always taking his pan off the stove because he's lacking understanding in temperature. He should have questioned why he was doing what he was doing.

      • 3 weeks ago
        Anonymous

        French omelettes are cooked at high heat. I think he's trying to do the same thing with the scambled eggies

        • 3 weeks ago
          Anonymous

          I think it's more that he's showing home cooks how to get very gentle cooking on the average gas stove, where the lowest frame is still pretty hot. See in Marco's video he's talking about controlling the heat, but he's using a French top where you have a gradual range of temperatures from the outside in.

      • 3 weeks ago
        Anonymous

        You have him down.

    • 3 weeks ago
      Anonymous

      I'll say Marco did it better just because Gordon is such a bogged up sellout!

      • 3 weeks ago
        Anonymous

        Gordo also feigns excitement and it's exhausting. It's like when a parent plays peek-a-boo with a baby and acts surprised constantly. Marco just fricking goes to kitchen, cooks in kitchen, explains some portion of what he's doing, and the rest is up to you or not he literally couldn't give a shit

        • 3 weeks ago
          Anonymous

          Gordon doesn't do the weird excited spastic thing as much anymore, he's taken to stealing mannerisms from more popular tiktok cooks hoping to get more views instead

          • 3 weeks ago
            Anonymous

            ugh, gross.

            • 3 weeks ago
              Anonymous

              It's genuinely pathetic, I wish I had made it up entirely

        • 3 weeks ago
          Anonymous

          >Gordo also feigns excitement
          it's called cocaine bro

        • 3 weeks ago
          Anonymous

          There's some interview out there where he says that Gordon's always had that hectic quality about him, even in the Harvey days.

      • 3 weeks ago
        Anonymous

        Marco famously sold out to Knorr, anon. It's alright, the only ones that aren't sellouts is because they haven't had a good enough offer, let them take the money when they can.

    • 3 weeks ago
      Anonymous

      soupy scrambled eggs are fricking gay

    • 3 weeks ago
      Anonymous

      >semi-liquid slop
      I will stick to my coagulated chunks with bacon cubes inbetween, tywm.

    • 3 weeks ago
      Anonymous

      Extraordinay!

  7. 3 weeks ago
    Anonymous

    [...]

    Your ignorance would be amusing if it wasn't so fricking appalling. Do you even know who Marco Pierre White is? He studied under the best French chefs in the world, and he knows a thing or two about a thing or two.

    • 3 weeks ago
      Anonymous

      Give it a rest bro. The fact you mentioned a way to cook eggs and this jumps to eggs at a hotel shows he's a person who doesn't cook. It's the same when people argue about cooking steak and then talk about restaurants—they don't cook

  8. 3 weeks ago
    Anonymous

    His 1-hour rabbit soup recipe is baffling and makes me wonder if he has had a stroke or something.

    • 3 weeks ago
      Anonymous

      >what is editing
      What's so baffling about it?

      • 3 weeks ago
        Anonymous

        Rabbit is extremely lean and requires at least a couple of hours of cooking to be tender.

        • 3 weeks ago
          Anonymous

          Even boiling in soup?

          • 3 weeks ago
            Anonymous

            It would probably be edible but nowhere near as good as if it was slow cooked.
            I think he was just tired and grumpy. He said at the start he doesnt like spending time cooking at home.

          • 3 weeks ago
            Anonymous

            A good soup takes a couple of hours to cook.

  9. 3 weeks ago
    Anonymous

    [...]

    Making an unfilled omelette is faster than scrambled eggs. If you don't like scrambled eggs you're wasting time making them.

  10. 3 weeks ago
    Anonymous

    My favorite type of scrambled eggs are these large, firm curds that you can pierce and pick up with a fork.
    I've had them done ramsay-style, soft and creamy with chives, cheese or creme fraiche, on buttered toast, perhaps with a light smear of marmite or rubbed down with a garlic clove. It's delectable, transformative.
    But for me, nine mornings out of ten I want just simply seasoned, fast-cooked, firm egg chunks that I can eat on the road with disposable chopsticks.

    • 3 weeks ago
      Anonymous

      this but im a neet so i can eat them wherever i want, whenever i want

  11. 3 weeks ago
    Anonymous

    why come white people so desperately want no flavor or color on they eggs?

    • 3 weeks ago
      Anonymous

      oh anon aren't you a gem

    • 3 weeks ago
      Anonymous

      I'm white and have quite the hot sauce collection

      • 3 weeks ago
        Anonymous

        quieres hacer mi novio?

      • 3 weeks ago
        Anonymous

        Go back.

  12. 3 weeks ago
    Anonymous

    I like this dude. Hard to explain. Even if youre not a cook, you still feel captivated by him.
    He has a particular personality. Clearly he left the herd and created himself in a different way.

    Better to have these type of dudes as e-dads, than gurus, intelectualls and psychologists, who never made something worthwhile with their lives, other than preaching theories made by others like themselves.

    • 3 weeks ago
      Anonymous

      I think you're overstating things a bit but in any case I agree

    • 3 weeks ago
      Anonymous

      >you still feel captivated by him.
      >you
      you need to quit thinking in projection.

    • 3 weeks ago
      Anonymous

      gurus build stables of industry leaders, anon.

  13. 3 weeks ago
    Anonymous

    only weirdos cook scrambled eggs fast.
    low and slow.
    supposed to be fluffy nuggets of egg.

    • 3 weeks ago
      Anonymous

      >scrambled eggs
      >nuggets
      You over cook them

    • 3 weeks ago
      Anonymous

      >fluffy nuggets
      but fast cooking just to doneness gives you that texture.
      Slow cooking gives you soupy mush.

  14. 3 weeks ago
    Anonymous

    proper scrambled egges take like one minute. add sour cream and green onions and they'll taste better.

  15. 3 weeks ago
    Anonymous

    I have all the time in the world since my stove takes 15 minutes to heat up a pan

  16. 3 weeks ago
    Anonymous

    if you don't drink eggs raw, you're a low T limpwristed gayGOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOT

  17. 3 weeks ago
    Anonymous

    >thin small sausages, cut in small pieces
    >throw in pan with a little olive oil, high heat, mush them a bit if you like
    >4-5 eggs add them at the same time or it's ruined
    >scramble that shit until it's almost ready, drop to medium high
    >tomato paste, a healthy amount for a normal sized man such as (You)
    >S&P
    >I like to add a lil War&Peace sauce but I do that to everything I cook
    >feta cheese in small chucks
    >keep moving it around and smashing it all (gently), when the cheese has melted it's ready. Leave it a bit longer if you mind it having liquids
    I eat it by putting small amounts on bread like it's a spread -I prefer corn bread- and it's fricking delicious. Just be aware that while I treat it as a spread it acts nothing like it so expect chunks to execute incredible acrobatic feats off your bread and make everything a mess.

    • 3 weeks ago
      Anonymous

      2 eggs scrambled in bacon grease with no seasoning
      delicious

  18. 3 weeks ago
    Anonymous

    I add a good amount of cream and do them on relatively high heat. Remove from heat when they're nearly cooked and let the residual heat finish it.
    Fast and way better texture than the uncooked puke texture pro chefs seem to like. I'd rather over cook than under cook eggs any day.

  19. 3 weeks ago
    Anonymous

    If I want something better I make my eggs a different way. Scrambled eggs are good specifically because I can just cook them hot and scramble them hard and they'll be done in about one minute.

  20. 3 weeks ago
    Anonymous

    I gotta be at work in 5mins but ok chef

  21. 3 weeks ago
    Anonymous

    Mushy eggs are nasty. Never let a TV chef make you breakfast. Luke warm yellow paste goo. No thanks.

    • 3 weeks ago
      Anonymous

      >TV chef

      Fricking moron

  22. 3 weeks ago
    Anonymous

    The secret to any good scrambled egg dish is to season with Knorr Rich Beef Stock Pot™ for flavor and meatiness, which salt simply can't give you. Sometimes I even like to add two or three stock pots, but that's my choice.

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