WEBVTT - MINI: Jack's scrambled Eggs

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<v Speaker 1>Christ Yeah, welcome friends to the Christian O'Connell's show podcast.

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<v Speaker 2>Jackie Boy, how was your weekend? We're going to do

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<v Speaker 2>six word weekend right now. Will you tell us about

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<v Speaker 2>the story what happened to you this weekend? And six

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<v Speaker 2>words for me?

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<v Speaker 3>I was trying to make the perfect scramble eggs. I'm

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<v Speaker 3>not much of a cook at home, but I try

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<v Speaker 3>give it a go. And I had Gordy on my

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<v Speaker 3>own last week and I made him some terribly dry, scratchy,

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<v Speaker 3>burnt scrambled eggs that he didn't want.

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<v Speaker 1>Awful when they get real dry, it's the worst.

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<v Speaker 2>When they move as one, it's just a mountain of

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<v Speaker 2>dry ca and jial glue to make.

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<v Speaker 1>A good egg.

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<v Speaker 4>No, So that's why I said it's.

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<v Speaker 2>A fine art scrambled eggs, because people have all various

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<v Speaker 2>cheats about what's put in them.

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<v Speaker 3>So this week what I did yesterday morning, I was

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<v Speaker 3>doing I said I'm going to do scrambled eggs again.

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<v Speaker 3>This time I'm going to get it right, and actually

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<v Speaker 3>googled how to make the perfect scrambled eggs, of which

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<v Speaker 3>there are many various ways to do it, some people

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<v Speaker 3>saying low heat, some people saying high heat.

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<v Speaker 2>Crack the eggs into the cold oil, and then warm

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<v Speaker 2>up the pan with the order and eggs together.

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<v Speaker 3>Everybody had a different method, and but I came across

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<v Speaker 3>one video that said make the fluffiest scrambled eggs you've

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<v Speaker 3>ever made. I thought, this is what I mean because

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<v Speaker 3>last week they were so dry and crunchy. Fluffy is perfect.

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<v Speaker 2>It's an't the eggs have got xmell when they get dry,

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<v Speaker 2>That's what I've thought. Now they've got flaky old skin,

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<v Speaker 2>haven't they.

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<v Speaker 3>So what I had to do was sieve, drain them

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<v Speaker 3>through the sieve the eggs the eggs. Yeah, so you

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<v Speaker 3>first you beat them up just with a fork, and

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<v Speaker 3>then the couple of jabs but want too then you

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<v Speaker 3>then you sive them through and then you put them

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<v Speaker 3>in the pan. I didn't really know that there was

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<v Speaker 3>a difference between the cake sifter. The flower sifter and

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<v Speaker 3>the sieve. Wow, to me, they look like two things

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<v Speaker 3>that lets like the.

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<v Speaker 2>Old The one for cakes is like a fencing mask.

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<v Speaker 2>That's that's the only way I would that's the one

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<v Speaker 2>fencing the other ones for pasta.

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<v Speaker 4>And the cakes.

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<v Speaker 3>If we have has three layers of sifting as well.

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<v Speaker 3>So it's eggs like three face fencing masks on to

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<v Speaker 3>of each other.

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<v Speaker 1>It's a high level one.

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<v Speaker 4>And then it's got that.

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<v Speaker 3>You know, the handle has a squeegee on it, and

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<v Speaker 3>to move everything through, I pour my whisked up eggs

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<v Speaker 3>through the cake siftem What happened.

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<v Speaker 4>Very very slowly.

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<v Speaker 1>It's still dripping.

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<v Speaker 3>Now started to come out of the bottom. Even when

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<v Speaker 3>I'm pulling the handles, it's not room for them.

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<v Speaker 1>To get through. They're not yes, it acing sugar.

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<v Speaker 4>Eventually, after five.

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<v Speaker 1>Pearl Gordon, he's going up. Suddenly he's twenty one.

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<v Speaker 3>I've drained a thimblesful of egg whites, but all the

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<v Speaker 3>yoki parts are still stuck in the cake sifter. I

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<v Speaker 3>couldn't even have to be thrown away. I couldn't even

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<v Speaker 3>wash it because even spraying it with water, what it's

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<v Speaker 3>all like.

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<v Speaker 1>It stuck in it was too gloopy. It's part of

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<v Speaker 1>the fencing masks.

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<v Speaker 3>I went out outside to the hose. Beau has got

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<v Speaker 3>more pressure than the kitchen to try to spray the

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<v Speaker 3>egg yolks through, and I just couldn't get it through

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<v Speaker 3>all three layers.

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<v Speaker 2>And then he loved to be one of your neighbors

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<v Speaker 2>as a miracles, even getting the garden hose out. Is

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<v Speaker 2>he going to do some guarding their flowers? Sift bloody hipsters.

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<v Speaker 4>In the God he got about a mouthful of eggs.

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<v Speaker 1>Scrambled.

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<v Speaker 4>It was very fluffy. They work, very.

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<v Speaker 2>Fluffy miniature and the tiny, tiny tiny ones and the

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<v Speaker 2>moose boosh eggs.

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<v Speaker 1>Patsy, do you love scrambled eggs?

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<v Speaker 2>Oh?

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<v Speaker 4>I love? And you know what. I don't know what

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<v Speaker 4>he does, that's not my business. But the love God

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<v Speaker 4>does a beautiful one.

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<v Speaker 1>I don't know how he does it, but it's magnificating

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<v Speaker 1>them for.

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<v Speaker 2>Sarah and I every Saturday morning. That's that's the silence

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<v Speaker 2>wile weekend. I put great parmesan as well. I do

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<v Speaker 2>medium heat, but I put in crem fresh.

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<v Speaker 3>Oh my goodness, that's posh crem fresh.

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<v Speaker 2>I was interviewing someone before and like a British movie

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<v Speaker 2>director when I was in the seventies, and he was

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<v Speaker 2>going on and on the interviews going nowhere.

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<v Speaker 1>They suddenly went a fan. Sinatra came to stay with

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<v Speaker 1>me once a time. Frank Sinatra came stay with you.

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<v Speaker 2>He goes, yeah, and the highlight he made scrambled eggs every.

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<v Speaker 1>Sunday, right, it's a treat. Okay.

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<v Speaker 2>So I found out that Frank Sinatra uses fresh.

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<v Speaker 1>It is the only thing I got from a very boring,

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<v Speaker 1>awful into was Frank Sinatra's eggs. That's what I felt, bramblash.

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<v Speaker 4>What I found on mine is everybody has a different method.

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<v Speaker 5>Some people in something but yogurt, but yogurt, some but

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<v Speaker 5>sour cream, fresh herbs, soilanthra, cilantra, and I.

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<v Speaker 1>Start saying that word as well.

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<v Speaker 2>I bet you there's people listen right now who think

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<v Speaker 2>they've got the definitive cheat for scrambled eggs, because it's

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<v Speaker 2>like going into a shower in a hotel, where one

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<v Speaker 2>millimeters between hot and.

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<v Speaker 1>Cold can burn your face off or freeze you.

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<v Speaker 2>Scrambled egs going to go, These are brilliant two seconds

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<v Speaker 2>on thesa crap.

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<v Speaker 3>You week, and then you open your eyes again, it's,

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<v Speaker 3>oh my god, the shriveled mess.

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<v Speaker 2>So if anyone's got any tried and tested cheeks for

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<v Speaker 2>scrambled eggs, I think I'll be spending the rest of

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<v Speaker 2>my life trying to perfect scrambled eggs.

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<v Speaker 1>The Christian O Connells Show Podcast