Come on, come on.

30 episodes in.

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

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.

Please welcome the amazing Selena Gomez.

Hello.

Thanks for having me.

Right, you ready?

Yes.

Season three, four?

Three.

Three. Go back to the beginning.

No, I'm four.

But how good have you become?

I've been decent.

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

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

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

It depends.

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

Right.

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.

Really?

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

Okay.

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

All right.

How do you make your scrambled eggs?

Please don't mention Mike.

No.

No, good.

No, not at all.

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

No.

You can do that?

No, no, please don't.

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

How do you make your scrambled eggs?

What eggs?

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

Sometimes I add milk.

Butter.

Okay.

Sorry.

No milk.

Okay, you're going to do the eggs.

Okay.

So always crack the eggs on a flat surface.

Okay.

Okay?

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

Right.

So flat and open up, and in.

There you go.

Good.

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

Okay.

Please.

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

Yep.

And I'll tell you why.

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

Ew.

That's so gross.

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

I got a little in.

Shell.

Did you just say shit?

Oh, sorry.

Shoot.

Please.

We're live.

No swearing.

Good.

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

Probably a chicken salad.

Chicken salad.

Yes.

And working those crazy hours, right?

Yes.

What don't you like eating?

I definitely have a hard time with greens.

Yeah.

I need to be better with that.

Yeah.

What about you?

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

No.

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

Okay.

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

No.

Okay.

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

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

Interesting.

So we never eat before we cook.

I'm always hungry when I cook.

That's for you.

Thank you.

Right.

Eggs in there.

So now, about four nice little knobs of butter.

Okay.

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

Really?

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.

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

Very similar, but just a little touch richer.

I love sour cream.

Two more little knobs of butter.

Oh, okay.

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

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

So come over.

Okay.

Please.

Now, onto the stove.

Okay.

There we go.

Now, we'll just get that stirring there.

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

Okay.

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

Okay.

So give that a little stir.

Got it.

Buns, nicely toasted.

That way, they don't get soggy.

And no one toasts the top part as well.

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.

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

Yes.

I do not like when scrambled eggs are burnt.

No, nothing worse.

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

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

Okay.

So there we go.

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

Oh, yeah.

My adrenaline is through the roof.

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

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

Jack-in-the-box.

Do you even know what that is?

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

Do you know what mine is?

What?

That In-N-Out.

In-N-Out?

In-N-Out.

Honestly, that drives me.

It's pretty great.

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

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

Can you believe that?

What?

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

I do that when I'm drunk.

There you go.

There you go.

Now turkey bacon in, same pan.

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

You can leave that in.

Oh.

Yeah, unlock.

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

So all you do is just wipe that back round.

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.

So round.

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

Wow.

So I'm back on the stove again now?

Yeah.

Good.

That's so neat.

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

Oh, man.

You know, I actually love Oslo.

Oslo.

Randomly.

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

Obviously, I love the UK.

Yeah, but...

But that's like a given, I think.

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

Yeah.

Which is incredible.

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

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

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

Do I take this off?

Back off again now.

And then we scrape around again.

There you go.

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

Yeah?

So it doesn't go too bitty.

Got it.

So now it's coming together lovely.

See how vibrant that color is?

Beautiful.

So clean all the way down, and continue scraping.

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

Okay.

So give them a little season.

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

Yeah.

Do you not think?

It's so beautiful.

So beautiful.

It really is.

What's one of your favorite places?

Paris.

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

Oh, I love that.

From a chef's point of view.

I've got a dialogue.

Oh.

Tablespoon of creme fraiche.

Wow.

Whip that in.

And then from there,

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

So bunch them up.

Yep.

Good.

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

I can sit there and literally rest.

Right.

It's so fun.

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

It's so, it looks delicious.

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

Amazing.

Now, from there, bunch up those chives.

Yep.

Okay.

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

Watch the fingers.

One in front, two behind.

This knuckle protects them.

Remember what I showed you last time around?

Yes.

Don't screw this up.

Okay.

Please.

You need those fingers.

No pressure, thanks.

You need those fingers.

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

Yes.

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

Because you've done so many beautiful collabs.

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

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

Yes.

And I've been a fan of, obviously, Chris's for so long.

Exactly.

And they're lovely, so that was really great.

Yep.

And then, in terms of the one you did with Charlie Proof?

Yeah.

How cool.

How cool was that?

That's fun.

Right, give that a little mix in.