How To Make Perfect Scrambled Eggs – 3 ways | Jamie Oliver

Scrambled eggs can be hard to get right so Jamie’s done a little video to give you a helping hand. There’s three variations on this simple dish – English, French and American. All different. All tasty. Which one is your favourite?

What’s your best tips for making scrambled eggs Food Tubers? Is there is a method from your own country you’d love to share? Let us know in the comments box below.

Thanks to our fine friends at for the fabulous eggs in this video.

Did you find the hidden Easter egg link in this video? Turn on your annotations and take a closer look…

Links from the video:
Jamie Oliver – How to Make Perfect Porridge |
French Cooking Guy – 15 Amazing Facts about Eggs |

Music | Brightlight City | Charm Offensive, Escape

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40 thoughts on “How To Make Perfect Scrambled Eggs – 3 ways | Jamie Oliver”

  1. Hello. I prefer to prepare egg-white separate – lets say medium/well done first and then add the yolk, short stir and off the heat – straight on the toast…

  2. Whip the eggs in a bowl with a fork for several minutes with a dab of milk. They will be well aerated. Put them in a medium hot skillet. This will be hotter than Jamie's. When the bottom forms on the eggs, pull this up to the top and let the liquid level leak to form a new bottom. Place the cooked eggs on top of the liquid. Don't let the eggs brown or overcook, but this will all come together very quickly. Flip the omelette as many times as you need to to help dry up the liquid to your liking. You will have very fluffy eggs that need to be oversalted and or cheesed. 1/2 tsp of Sambal garlic chili paste will change your life forever.

  3. For me, scrambled eggs should be always done on butter with spring onion. I don't get why don't people do it with onion. It brings good base, freshness and kick to the food. Yes, without it, they are silky, smooth, great, but bit boring. But that is just IMHO.

    P.S. Just read some guy describing indian style in comments. Gotta try it tomorow.

    P.P.S. When traveling, I am always pissed when at dinner in hotel they can't do them properly. Always so dry, so baked, not silky, not runny at all. But as I read the comments, some people aparently like it that way. Humans, you are a strange kind…

  4. Guys if you have the chance to have a mentor to learn how to be a perfecional cook. Would your mentor be him or Chef Gordon? Or anyone else u could say in the comments

  5. This is gross. Makes me want to stop eating eggs.
    Especially the French "diarrhea" egg.
    No pre-salting, a dash of milk, scramble your eggs with a fork, toss in a lighly buttered pan, and fold gently when you see it start to form – continue until it's not glossy and liquidy (not dried out or burnt). A good supply of fresh ground pepper and a dash of salt and it's gold.
    So glad I didn't grow up in France or England. The amount of liquid and those textures make me want to gag. I'd like to actually bite into my food, not mush.

    Bonus tip:
    If you're a "crazy" southerner like me, try taking a biscuit and layering scrambled eggs, grits, and bacon on top (I guess cheese if you please). The grits are a great glue to keep it together and it's close to the most ultimate tasty breakfast sandwich you could ask for. Haven't seen it anywhere else. I invented it as a kid – who oddly enough always hates her food touching on a plate.

  6. Um, I'm American, from the PNW — and we do NOT make scrambled eggs that wet or "gentle". That is considered undercooked.

  7. In a Belgian restaurant, the part of Belgium where they speak French, I asked for my eggs really well done. "So dry, that you would be ashamed to serve it" were my specific instructions. They came totally wet. So I sent them back. They got back to me almost totally wet. So I sent them back again with the specific question to dry them so completely that they would think they should be thrown away. Got them a bit wet. Gave up and ate the dirty things. Never do eggs where they speak French!

  8. Jamie: "some people put milk in, some people put cream in. If you cook it right, you won't need any of that."
    Gordon: "I like to put in creme fresh"

  9. I've been making my scrambled eggs "American way" allllll the time without knowing that it's called "American way." LOL My curiosity brought me here!

  10. One question, I've seen him in some videos letting the spatula rest in some hot cookware and I'm wondering, isn't the spatula melting or even particles of it mixing in the food?
    Is it made of some heat resistant element? I've from relatives using silicone brush to wipe a hot toaster.

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