We're gonna go à la English way, à la the French way and the American way.

我們會走英式、法式和美式的路線。

Beautiful scrambled eggs, so delicious. The chicken egg is the most delicious and

美麗的炒蛋，十分可口。雞蛋美味無比，而且是地球上最容易

cheap form of brilliant protein on the planet, fact. They have loads of micronutrients and

取得的高品質蛋白質來源。他們富含微量元素，

they're so quick to cook. So, English scrambled eggs. We're gonna go onto a medium heat.

而且可以快速上桌。首先，英式炒蛋。我們先開中火。

I am gonna go two eggs per person. I'm gonna do it for two. So just whisk those eggs up.

一人份有兩顆蛋，我會煮兩人份。先攪拌均勻。

Now, one little request - I hate battery eggs, so minimum for me, standard eggs, is barn eggs.

一個小要求，我絕不用籠飼雞蛋。我的最低標準是用圈養雞蛋。

And of course free range and free range organic is the way to go. So, let's do it.

當然，能夠使用走地雞蛋或有機雞蛋是最好的。我們來動手作吧！

I'm gonna go in with a nice knob of butter. Straight in, just with a little salt. In we go.

先下一小塊奶油，接著幾搓鹽，直接灑下去

And for me, the perfect thing to move the eggs around is a little spatula like this.

我個人覺得攪拌蛋液的好幫手，是像這樣的鍋鏟。

So I'm just gonna move it around and very quickly you can see it setting around the base.

就這樣去推它，然後很快地，你會看到蛋逐漸成型。

You can see these little cooked curds and the raw egg. So I'm just gonna leave it.

現在還是半生半熟，所以再等一會兒。

Every sort of five seconds I'll give it a little move around. You don't want it to catch too much.

我每五秒左右就會去稍微推一次，這樣才不會沾鍋。

Some people put milk in, some people put cream in. If you cook it right, you don't need any of that.

有些人會加牛奶或是鮮奶油。如果你用對方式煮，這兩種都不用加。

This is cooked now but you gotta remember that this pan is still warm

現在蛋全熟了，可是要記得．這時候鍋還是熱的，

and they're gonna continue to cook. so all I do is, when I get to the stage, I just put

它還在持續加熱。所以到這個階段，

it to one corner of the pan and that way it's not gonna kind of overcook anymore. I get my toast.

我就會把蛋推到鍋邊，這樣才不會過熟。我有準備吐司。

You can butter your toast but remember we've got a nice knob of butter already on our scrambled eggs.

你可以在吐司上塗奶油，可是別忘了蛋裡面已經有奶油。

So on we go with our lovely, beautiful English style scrambled eggs.

出爐！精緻的英式炒蛋。

You can see it's medium curds, still with moisture around. Mmm completely beautiful, but also

你可以看到半凝固的蛋，還有點溼潤。非常漂亮，

still soft in texture. So, English eggs done. Soft, gorgeous, delicate. Next, French style.

而且質地柔軟。英式炒蛋達成。軟嫩、迷人、細緻。接下，法式炒蛋。

Bonjour, je m'appelle Jamie. J'aime le oeuf. Oeuf? Oeuf? Oeuf? Anyway, French style eggs.

日安，我叫做傑米。我熱愛炒蛋，擔？膽？旦？隨便啦！總之是法式炒蛋。

You lightly season four free-range eggs. We whip it up and see here we've got about

簡單調味四顆走地雞蛋。攪拌一下，然後我們這裡有

an inch of boiling water. And we're gonna cook this over a bain-marie, a water bath okay?

煮沸的水。我們會把蛋放進雙層蒸鍋，隔水加熱。

Now, here's the thing, eggs cook at a very low temperature and it takes a while.

重點來了，蛋得低溫烹煮，所以要等一會兒。

Ok, so now you can see there are kind of curds beginning to form, you can see 'em on the end of here just about.

你可以看到有些地方已經凝固了。

And now is a good time to put a few knobs of butter in there. So I'm gonna

現在就是加入幾小塊奶油的好時機。

go from a whisk now and I'm gonna use a little spatula and you're gonna start to see a more

我現在要用鍋鏟攪拌一下，你可以看到越來越多

gentle, delicate curd coming out. So look, there we go. We're in a good place.

蛋液的凝固。看到沒，整體看起來還不錯。

On we go and very, very different to the English. When you eat it, it's very, very fine.

起鍋囉！跟英式炒蛋長得很不一樣。超級、超級好吃，

It's very luxurious. So there you go guys, French style eggs. They are delicious. And finally

簡直是高級享受。所以這就是法式炒蛋，十分美味。最後，

Food Tubers we're gonna finish with the American style eggs. Ok, so we're gonna start off the same.

饕客們，我們要做美式炒蛋。剛開始都是一樣的步驟，

Put a little salt into our four eggs. We're gonna use a frying pan. Go in with a

在蛋液裡加入一點鹽。我們會使用煎鍋，加一小塊

knob of butter. Let's get that bubbling away. We're gonna go in with the eggs.

奶油下去，讓它冒泡。把蛋液倒下去。

You'll see it starts to set and as it starts to set I'm bringing in these beautiful sheets.

你會看到它漸漸成形，這時我會去推它，讓它產生美麗的皺摺。

And you get this kind of roulade, folded gorgeous diner eggs. See these beautiful sheets happening guys.

最後成品就像在餐館看到的蛋捲一般，層次分明。看到這些美麗的皺摺沒？

The same rules apply to the French and the English; you want it to be gentle cooking

同樣的方法可以用在法式跟英式的炒蛋上，當你輕柔的烹煮，

so it's a joy. So we're looking good guys. Last but not least, there's something quite

過程是非常愉悅的。看起來真不錯。最後，這裡有個

delicate but substantial about this and you can see the shiny parts where it's just cooking,

重要的細節，你可以看到蛋還沒全熟的地方金黃閃耀，

there's cooked parts that are delicate and sheety. Look at that. Scrambled, American style eggs.

煮熟的地方則層層分明。看過來，美式炒蛋，上桌啦！

So tasty! Now all of these styles; French, English and American, they've all

好吃！ 這些法式、英式、美式的炒蛋，他們都

had the same eggs, same pinch of salt, same amount of butter but the method that we've

使用一樣的雞蛋、鹽和奶油份量一致，但是烹煮的方式

used to cook them has completely, not only, changed the texture and the look but the taste.

非常不同，所以煮出來的質地、外觀和味道也不一樣。

So we've done the English, the French and the American, that's just the tip of the iceberg.

我們今天做了英式、法式，和美式炒蛋，其實不只這些呢！

There's hundreds of countries from all around the world so how do you cook your eggs?

不同的國家有不同的烹煮方式，那你是怎麼烹煮蛋的呢？

Let us know, we love it. That's what Food Tube is all about. Take care guys, bye!

歡迎與我們分享！這就是 Food Tube 的精神所在。我們下回再見！