Come on, come on.

來吧，來吧

30 episodes in.

已播放 30 集。

Right, welcome to Scrambled, where I'm cooking my favourite breakfast dish, you know that, is scrambled eggs.

好了，歡迎收看 "炒蛋"，在這裡我將烹飪我最喜歡的早餐菜餚，你知道的，那就是炒蛋。

And today I'm cooking with a quadruple threat, because not only is she an actress, a singer, a producer, and rumour has it, a talented chef.

今天，我要和一位四重身份的人一起烹飪，因為她不僅是一位演員、歌手、製片人，據說還是一位才華橫溢的廚師。

Please welcome the amazing Selena Gomez.

有請神奇的塞萊娜-戈麥斯。

Hello.

你好

Thanks for having me.

謝謝你邀請我。

Right, you ready?

準備好了嗎？

Yes.

是的。

Season three, four?

第三季、第四季？

Three.

三個

Three. Go back to the beginning.

三回到開頭。

No, I'm four.

不，我才四歲。

But how good have you become?

但你變得有多好？

I've been decent.

我一直很體面。

I would say I've gotten a little better, but I'm nowhere near your status, chef.

我想說我已經好了一些，但還遠遠達不到你的境界，大廚。

I hope not. I'll be out of a job.

希望不會我會失業的。

Breakfast, what's your favourite thing to eat at breakfast?

早餐，你最喜歡吃什麼？

It depends.

這要看情況。

I like a nice, you know, breakfast sandwich, or a little, like, taco, burrito.

我喜歡美味的早餐三明治，或者小卷餅。

Right.

對

I remember being on my arse at the age of 22 in the middle of Paris, and I learned to make the most amazing scrambled egg.

我記得 22 歲那年，我一屁股坐在巴黎市中心，學會了做最美味的炒雞蛋。

Really?

真的嗎？

So I'm going to elevate this thing into a sort of scrambled egg, turkey, beautiful bun.

所以我要把這東西昇華成一種炒雞蛋、火雞肉和漂亮的麵包。

Okay.

好的

And it's like a breakfast, but sometimes I have it for lunch as well.

它就像早餐，但有時我也把它當午餐吃。

All right.

好吧

How do you make your scrambled eggs?

您是如何製作炒雞蛋的？

Please don't mention Mike.

請不要提及邁克。

No.

不

No, good.

不，很好。

No, not at all.

不，完全沒有。

No, because last time I asked somebody that, they said they stick in the microwave for two minutes.

沒有，因為上次我問別人時，他們說要放在微波爐里加熱兩分鐘。

No.

不

You can do that?

你能做到嗎？

No, no, please don't.

不，不，請不要

Don't do that. Don't do that. Okay.

不要那樣做別這樣好吧 別這樣 Okay.

How do you make your scrambled eggs?

您是如何製作炒雞蛋的？

What eggs?

什麼雞蛋？

Well, a little butter, and kind of just spin it around.

嗯，加一點黃油，然後轉一圈。

Sometimes I add milk.

有時我會加入牛奶。

Butter.

黃油

Okay.

好的

Sorry.

對不起。

No milk.

沒有牛奶

Okay, you're going to do the eggs.

好了，你來做雞蛋。

Okay.

好的

So always crack the eggs on a flat surface.

是以，一定要在平整的表面上敲雞蛋。

Okay.

好的

Okay?

好嗎？

Everyone goes on the corner, which then puts the shell inside.

每個人都站到牆角，然後把貝殼放進去。

Right.

對

So flat and open up, and in.

如此平坦，如此開闊，如此融入。

There you go.

這就對了。

Good.

很好。

So let's start off with, let's go six eggs.

那我們就從六個雞蛋開始吧。

Okay.

好的

Please.

請。

And we're not going to season them either, okay?

我們也不會給他們調味，好嗎？

Yep.

是的。

And I'll tell you why.

我來告訴你為什麼。

Because it turns the eggs gray, and there's nothing worse than gray scrambled eggs, right?

因為它會讓雞蛋變灰，而沒有什麼比灰炒雞蛋更糟糕的了，不是嗎？

Ew.

Ew.

That's so gross.

太噁心了

So I finish work sometimes, nine, ten o'clock at night, and this is the perfect, what happened?

我有時會在晚上九、十點鐘下班，這是最完美的時刻，發生了什麼？

I got a little in.

我進去了一點。

Shell.

外殼

Did you just say shit?

你剛才說的是屁話嗎？

Oh, sorry.

哦，對不起。

Shoot.

拍攝。

Please.

請。

We're live.

我們正在直播。

No swearing.

不說髒話

Good.

很好。

Go-to favorite snack on the road, what would it be?

路上最喜歡的零食是什麼？

Probably a chicken salad.

可能是雞肉沙拉。

Chicken salad.

雞肉沙拉

Yes.

是的。

And working those crazy hours, right?

瘋狂地工作，對嗎？

Yes.

是的。

What don't you like eating?

你不喜歡吃什麼？

I definitely have a hard time with greens.

我對綠色蔬菜絕對不感冒。

Yeah.

是啊

I need to be better with that.

我需要在這方面做得更好。

Yeah.

是啊

What about you?

你呢？

Do you know, chefs don't really get a chance to eat properly, because we graze.

你知道嗎，廚師們其實沒有機會好好吃飯，因為我們在吃草。

No.

不

And so what we do is like, sort of eat five times a day, but small bits.

所以我們的做法是，一天吃五次，但都是少量的。

Okay.

好的

And any chef would be lying, saying that we eat dinner before we cook dinner, because that's just BS.

任何廚師說我們先吃晚飯再做晚飯都是騙人的，因為那根本就是胡說八道。

No.

不

Okay.

好的

So, you know, you have to stay nimble, right?

所以，你必須保持靈活，對嗎？

You have to taste, and you have to perfect, and so if you go into it not hungry, your food becomes lazy.

你必須品嚐，你必須完美，所以如果你不餓，你的食物就會變得懶惰。

Interesting.

有意思

So we never eat before we cook.

所以，我們做飯前從來不吃東西。

I'm always hungry when I cook.

我做飯的時候總是很餓。

That's for you.

這是給你的。

Thank you.

謝謝。

Right.

對

Eggs in there.

雞蛋在裡面

So now, about four nice little knobs of butter.

現在，大約有四塊不錯的小黃油。

Okay.

好的

And to stop the eggs from overcooking, we're going to throw in a little touch of creme fraiche.

為了防止雞蛋煮得太熟，我們還要加一點奶油酸奶酪。

Really?

真的嗎？

So it just gives that little, it gives it a little bit of tartness, but more importantly, it sort of, it stops it from becoming too creamy.

所以，它只是給了一點，給了它一點點酸味，但更重要的是，它可以防止它變得太奶油。

So if you can't get creme fraiche, it's sour cream.

是以，如果買不到奶油，那就用酸奶油。

Very similar, but just a little touch richer.

非常相似，只是更豐富一些。

I love sour cream.

我愛酸奶油。

Two more little knobs of butter.

再來兩小節黃油。

Oh, okay.

哦，好吧

Okay, and then we're going to go on the stove.

好的，然後我們要去爐子上。

Now, we're going to bring up the heat, okay, and then we're going to come on and off.

現在，我們要把暖氣升起來，好嗎，然後開開關關。

So come over.

那就過來吧

Okay.

好的

Please.

請。

Now, onto the stove.

現在，到爐子上去。

Okay.

好的

There we go.

好了

Now, we'll just get that stirring there.

現在，我們要把它攪拌均勻。

And so what we're doing now is give that a little stir.

是以，我們現在要做的就是給它一點刺激。

Okay.

好的

And as it starts to cook, we're going to come back off the heat, and I'll explain why in a minute.

開始煮的時候，我們要把火關小，一會兒我會解釋原因。

Okay.

好的

So give that a little stir.

所以，要稍微攪拌一下。

Got it.

知道了

Buns, nicely toasted.

烤好的麵包

That way, they don't get soggy.

這樣就不會弄溼了。

And no one toasts the top part as well.

沒有人把上半部分也烤了。

I don't know why, but it's a bit of a sort of a chef thing where we toast both sides of the bun.

我不知道為什麼，但這有點像廚師的做法，我們把麵包的兩面都烤一下。

That means we can layer it up and stack it, okay?

這意味著我們可以把它疊起來，好嗎？

Yes.

是的。

I do not like when scrambled eggs are burnt.

我不喜歡炒雞蛋焦了。

No, nothing worse.

不，沒有更糟的了。

They're going to go on, and they can just cool down nicely on top.

他們會繼續下去，而且可以在上面很好地冷卻下來。

It's a nice, light brioche bun, okay?

這是個又香又輕的麵包，好嗎？

Okay.

好的

So there we go.

就這樣吧。

I suppose after any gig, you're too hyped to sit down and eat properly because the excitement's constant, right?

我想在任何一場演出之後，你都會因為興奮而無法坐下來好好吃飯，對嗎？

Oh, yeah.

哦，是的

My adrenaline is through the roof.

我的腎上腺素飆升

And so what's the go-to naughty snack?

那麼，淘氣的零食是什麼呢？

What's the one thing that you sort of sometimes...

你有時會...

Jack-in-the-box.

Jack-in-the-box.

Do you even know what that is?

你知道那是什麼嗎？

I get two tacos, two egg rolls, curly fries, and a chicken sandwich.

我買了兩個玉米餅、兩個蛋卷、卷薯條和一個雞肉三明治。

Do you know what mine is?

你知道我的是什麼嗎？

What?

什麼？

That In-N-Out.

那個In-N-Out

In-N-Out?

In-N-Out？

In-N-Out.

In-N-Out.

Honestly, that drives me.

老實說，這是我的動力。

It's pretty great.

非常棒

Honestly, once I went in there, and I was so freaking hungry,

老實說，有一次我去那裡，肚子餓得要命、

I actually ran around and drove around and came around twice.

實際上，我跑了一圈又一圈，開了兩圈又一圈。

Can you believe that?

你能相信嗎？

What?

什麼？

I know, I know, I know, I know.

我知道，我知道，我知道，我知道。

I do that when I'm drunk.

我喝醉了就會這樣。

There you go.

這就對了。

There you go.

這就對了。

Now turkey bacon in, same pan.

現在將火雞培根放入同一平底鍋中。

Now let me show you a little trick with here now.

現在，讓我在這裡教你一個小把戲。

You can leave that in.

你可以把它留在裡面。

Oh.

哦。

Yeah, unlock.

是的，解鎖。

So the secret here is you clean that pan, and it's a non-stick pan, okay?

所以祕訣就是把平底鍋洗乾淨 它是不粘鍋，明白嗎？

So all you do is just wipe that back round.

所以你要做的就是把它擦乾淨。

And as they start thickening up, this is where we take it off now, and it continues cooking because the heat in the pan is going to literally continue cooking.

當它們開始變濃稠時，我們就可以把它拿下來，繼續烹飪，因為鍋裡的熱量會繼續烹飪。

So round.

這麼圓。

So I always go sort of one minute on, 30 seconds off, okay?

所以我總是開一分鐘，關三十秒，好嗎？

Wow.

哇

So I'm back on the stove again now?

所以我現在又回到爐子上了？

Yeah.

是啊

Good.

很好。

That's so neat.

真漂亮

Favorite country after touring, acting, where would you say one of the most beautiful countries you visited?

旅遊、表演之後最喜歡的國家，您認為您去過的最美麗的國家是哪裡？

Oh, man.

天啊

You know, I actually love Oslo.

要知道，我其實很喜歡奧斯陸。

Oslo.

奧斯陸。

Randomly.

隨機。

I had one of the most amazing nights, and the crowd was incredible.

我度過了一個最美妙的夜晚，觀眾們也非常熱情。

Obviously, I love the UK.

顯然，我喜歡英國。

Yeah, but...

是的，但是...

But that's like a given, I think.

但我想，這也是必然的。

Yeah, I mean, do you not find the UK wild, though, in terms of the amount of support you've got there?

是的，我的意思是，就你在英國獲得的支持而言，你不覺得英國很狂野嗎？

Yeah.

是啊

Which is incredible.

這太不可思議了。

When we're cooking a turkey sort of pate, stroke, burger, it needs color.

當我們烹飪火雞肉餡餅、中風、漢堡時，它需要顏色。

And everyone gets a little bit nervous about putting color on there.

每個人在上色時都會有點緊張。

So I start with a little bit of olive oil, and then finish with butter.

是以，我先用一點橄欖油，最後再用黃油。

Do I take this off?

我要把這個摘下來嗎？

Back off again now.

現在再退回去。

And then we scrape around again.

然後我們再四處搜刮。

There you go.

這就對了。

And I quite like it when it's nice and big and chunky like that.

我很喜歡它又大又厚的樣子。

Yeah?

是嗎？

So it doesn't go too bitty.

這樣就不會太小了。

Got it.

知道了

So now it's coming together lovely.

所以，現在它變得越來越可愛了。

See how vibrant that color is?

看到這顏色有多鮮豔了嗎？

Beautiful.

真漂亮

So clean all the way down, and continue scraping.

所以要一直往下清理，然後繼續刮。

And now I'm going to bring over the salt and pepper, okay?

現在我要把鹽和胡椒拿過來，好嗎？

Okay.

好的

So give them a little season.

所以，給他們一點時間吧。

Now, there's something quite unique about Oslo, though, isn't there, in a way, that everything's just so clean there?

奧斯陸有其獨特之處，不是嗎？ 從某種意義上說，那裡的一切都如此乾淨整潔。

Yeah.

是啊

Do you not think?

你不覺得嗎？

It's so beautiful.

太美了

So beautiful.

太美了

It really is.

確實如此。

What's one of your favorite places?

您最喜歡的地方是哪裡？

Paris.

巴黎

I lived there for three years, so one of the most romantic cities anywhere in the world.

我在那裡生活了三年，是以那裡是世界上最浪漫的城市之一。

Oh, I love that.

哦，我喜歡。

From a chef's point of view.

從廚師的角度來看。

I've got a dialogue.

我有一段對話。

Oh.

哦。

Tablespoon of creme fraiche.

一湯匙奶油乳酪。

Wow.

哇

Whip that in.

用鞭子抽進去

And then from there,

然後從那裡

I want you to come and just slice these chives, and I'll show you why.

我想讓你來切這些韭菜，我會告訴你為什麼。

So bunch them up.

那就把它們捆起來。

Yep.

是的。

Good.

很好。

And then take that over to your, over to your bench.

然後把它拿到你的長椅上。

I can sit there and literally rest.

我可以坐在那裡休息。

Right.

對

It's so fun.

太有趣了

So you can see how fluffy that is now, can't you?

所以，你現在可以看到它有多蓬鬆了吧？

It's so, it looks delicious.

它看起來很美味。

And that beautiful creme fraiche at the end just stops that from becoming a little bit too rich.

而最後的奶油乳酪則可以防止它變得過於濃郁。

Amazing.

太神奇了

Now, from there, bunch up those chives.

現在，從這裡開始，把韭菜束起來。

Yep.

是的。

Okay.

好吧

And then just hold the knife and let the knife do the work and just slice down all the way through.

然後握住刀子，讓刀子來切，一直切下去。

Watch the fingers.

小心手指

One in front, two behind.

一個在前，兩個在後。

This knuckle protects them.

這個指關節可以保護它們。

Remember what I showed you last time around?

還記得我上次給你們看的東西嗎？

Yes.

是的。

Don't screw this up.

別搞砸了

Okay.

好的

Please.

請。

You need those fingers.

你需要那些手指

No pressure, thanks.

沒有壓力，謝謝。

You need those fingers.

你需要那些手指

Chefs, over the last three or four years, have done lots of collaborations in terms of exciting pop-ups.

在過去的三四年裡，廚師們在令人興奮的臨時活動方面進行了大量合作。

Yes.

是的。

From an artist's point of view, what's been your favorite collaboration?

從藝術家的角度來看，你最喜歡的合作是什麼？

Because you've done so many beautiful collabs.

因為你做了這麼多漂亮的合作。

Oh, you know, that's one of the best parts.

哦，你知道，這是最好的部分之一。

I have to say, working with Coldplay was a huge bucket list moment.

我不得不說，與酷玩樂隊合作是我人生中的一個重要時刻。

Yes.