Marco v Gordon: who makes better scrambled eggs?

[@BigSpud]

How do you like your eggs (in the morning 🎶) ?

[@CarlMWalker]

Just tried Marco’s version there and got fantastic results. I had no cream mind you but made up for it with butter. Got a lovely, soft, custardy but firm egg on toast. Might have to be my way of cooking them now!

[@BigSpud]

Well done for experimenting! I question how much work the cream is doing - it's like a teaspoonful which he says is halting the cooking process.

[@CarlMWalker]

@ Well I’ve always used a splash of milk in my eggs (though didn’t for this due to the already wet consistency) and i’m not sure why other than “that’s how I was shown”.

[@BigSpud]

@@CarlMWalker the addition of milk in scrambled eggs is a post-war thing. Eggs were scarce and milk helps them go further. The downside is... you dilute the egg flavour.

[@CarlMWalker]

@ That makes sense then having learned it from my Grandparents.

[@fayedunaway8]

I haven't tried Gordon's method yet but i did try Marco's and it was bloody amazing. The eggs tasted different and better than most eggs. It was indescribable. And i didn't use a lot of butter. Albert Roux did a similar method on his show and Marco trained under him so perhaps that's where he found it. It's the kind of method you can try in every two months but can't do daily. You'll get tired and eventually cry unless you're a professional chef or a monk. I say that because the first time i did it, it was fun and worth the time. The second time i ended up with tears in my eyes because of how long it took. Also can you tell me where is that interview of Gordon where he talks about Marco?

[@BigSpud]

I believe Marco's technique is fairly classically French so could've learned it anywhere, but yes probably from the Roux brothers. The Gordon interview is part of his MasterClass cooking course. As well as recipes he does a brief autobiography.

[@fayedunaway8]

@@BigSpud thank you

[@robinhooduk8255]

gordons eggs are a saturday morning treat, marcos eggs are a christmas morning treat.

[@BigSpud]

I think 9-10 mins is an OK time to wait for breakfast any day.

[@NicholasGhers]

Marco in his old age is all about reflection and wisdom.

[@BigSpud]

And plenty of it.

[@barkspawn]

Great video! Definitely deserves more views. Can't say I've ever been much of a fan of Marco, his personality really rubs me up the wrong way, I just can't get behind someone who has massive portraits of themselves plastered all over their own restaurants.

[@BigSpud]

What a nice thing to say. I respect his methods more than I do the man!

[@NATIK001]

I've always gone for something much like the method Marco used here, slowly cooking the eggs give by far the best result in my opinion. However Gordon's method is probably far better if you want to make several batches or larger amounts of scrambled eggs.

[@BigSpud]

Excellent point, I hadn't thought about dealing with large numbers.

[@youngyoungmcgurn5088]

I regularly make MPW's version since I tried it for the first time. It has more character, if you weeel - not to say GR's isn't good, though. I find nowadays that differing techniques cater for the different moods I might be in at the time. If I'm in the mood for something a bit richer and indulgent, GR's is good, and MPW's is more for when I want variation in texture and flavour.

[@BigSpud]

That's a really accurate summary. I always have a little sprout of chives around just for eggs now, though.

[@CarlMWalker]

Marco's look lovely. As someone who has grown up with microwaved rubbery eggs, the creaminess of both is still a little offputting to me, but if I was going to try either I'd try Marco's.

[@BigSpud]

"It's your choice." Just keep cooking them until they are where you want them. You will still get the benefit of the technique as you haven't driven off all the moisture.

[@SuperDancingdonkey]

A third technique to use low temp is a water bath, classic French eggs.

[@BigSpud]

Yes Heston prefers a bain marie or sous vide.

[@SuperDancingdonkey]

To mimic Marco, I had to not only use the lowest setting on the stove, I had to also use an insulated (non stick) pan to lower the temp even more. I think your use of a steel non insulated pan made you not quite get the slowness of his technique.

[@DarkHelixia]

It's more likely that you're lacking understanding in heat. It's that simple.

[@robinhooduk8255]

use copper pan, its that simple, but its your choice, if its too hard get a takeaway.

[@BigSpud]

Great tip!

[@mitchf.4450]

Using a double boiler might be the easiest way to do it

[@BigSpud]

Yes that would definitely work. Heston Blumenthal recommends this method.

[@tigerrick]

Great video. Very interesting. I'm happy with my method though. I beat the eggs before the pan. Low temp. Little bit of spread or butter, keep them moving, take them off just before they look set.

[@BigSpud]

The idea is similar to Gordon's really. Though I was surprised just _how_ different Marco's was. Worth trying once if you have a lazy Sunday.

[@Adam_Garratt]

I'm not a big fan of the softer creamier eggs. I like American style, with big fat set curds. But I am really fussy when it comes to eggs as it is, I rarely order a fried egg anywhere because the slightest bit of clear egg snot and i'm done 🤣

[@BigSpud]

I prefer a more well done egg too. As Marco says, it's your choice. Thanks for watching Ad.

[@dobbygfred8452]

1 Gordons, 2 Marco's, 3 diet day to avoid Gary's attempts.

[@BigSpud]

Yeah one thing they all have in common is a load of butter.

[@tomschmatzhagen990]

After may tries of all sorts, Marco's is the best and easiest!

[@BigSpud]

Indeed!

[@guitarplayer30001]

apparently marco was going to be on one of gordons shows, a uk one i believe, there was a news item about it, but i think the appearance never happened. that said, they do seem to be friendlier these days.

[@BigSpud]

Would've been The F Word surely? Marco could have fitted into that.

[@guitarplayer30001]

@@BigSpud no, it was the newer one that had an american version come out shortly before, levels or something. the name, i see now, next level chef. the only articles i could ever find were hyping it, none about the absence or if marco was actually due to be on, etc.

[@guitarplayer30001]

further, it seems to have been the basis anyway of the apparent feud to have dissolved, i think it was before marco was spotted at gordons burger establishment and also on gordons instagram

[@littlesmallworld123]

Great video! I particularly dislike Marco's video on his style, though. "Turn them into baby food" then proceeds to pour out sloppy, egg baby food. You seemed to cook it properly here!

[@BigSpud]

Yeah it does contradict. As I said I prefer a little more bite.

[@danielgreenleaf]

Excellent 👍

[@BigSpud]

Thanks!

[@ethan5305]

Marco's meme subculture is inarguably better and for that reason I'm gonna have to go with his.

[@BigSpud]

It's your choice.

[@ethan5305]

@BigSpud When did you secretly add the Knorr stock pod™ to it?

[@Nameless-lk8ld]

That’s AMAZING! Thanks for the comparison. I was wondering if the eggs would taste different 😊

[@BigSpud]

Thanks for the idea for the video! I enjoyed comparing their methods and there was a definite taste/texture difference.

[@bigbozzjerry1321]

They dont do their eggs like that

[@BigSpud]

Okay.

[@Nameless-lk8ld]

And you know this because…..you know them personally? 😂😂😂

[@SuperDancingdonkey]

I think gordan is an alpha, but Marco is a bit more complex. He is more of a delta or zeta male. He can be whatever he needs to be. Gordon is ADHD and classic alpha.

[@BigSpud]

I wonder what Pierre Koffmann is.

[@sadclownjoin5021]

What does that even mean

[@bigbozzjerry1321]

@@SuperDancingdonkey ”alpha” ”delta” ”zeta” u are so media brainfkd

[@xierotron]

Marcos are way better

[@BigSpud]

Agree!