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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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