The proof is in the eggs. Okay. The proof is in the fertilization of the… See when a mommy loves a daddy or another mommy– Why do you always Or multiple daddies– talk about that stuff? Love comes in many forms. Love comes in many forms. Okay. Always! Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Do the egg gods reign fiery vengeance upon you and your family, or are they just arbitrary myths peddled from chef to chef, just waiting to be busted? To find out, we’ve assembled a highly trained team of serious culinary professionals to put them to the test. This is Myth Munchers! Twerk team! Okay. Yeah, we’re doing it now. Make it rain. Do you like that? Make it rain. Do you like that? Kitcheneers,today we are busting egg myths! But guess what, Josh? What’s that? Before we dive into your twisted mind, I’ve got an announcement to make. I have a podcast coming out. Another podcast! Another one! What the world needed! It is aptly named “Trevor Talks Too Much” because, guess what? I have the gift of not being able to shut up. At least I think it’s a gift. But I’m gonna be talking to some of your favorite influencers, TikTokers, streamers, YouTubers, content creators, pretty much anyone you think is cool, and I think is cool too. So make sure you go follow on Apple and Spotify, and just be ready to listen to me not shut up. All right, sounds good. Egg myths! Trevor, I’m very proud of you, I’m excited for your podcast. Thank you. First up, crew members and how likely they are to defenestrate me. Keep your friends close, keep your enemies closer. Nicole, you’re coming at the top 97.3%. That is such a good selfie. You simply… Wow, you look gorgeous! Is that golden hour? No, I got my makeup done for something. Don’t worry about it. Oh my god! You simply have the most to gain from throwing me out of a window, so I kinda got you at the top. Why’d you use such a good picture of Nicole and then this picture of me? Well that’s my favorite picture of you, Trevor. 51% is what I call the Oedipus coefficient. It’s kind of like a father-son thing, I think you’re likely to kill me. V! What the heck? You simply lack the upper body strength. We took one CrossFit class together, I saw you on the rowing machine, you really seemed to struggle, What? So I’m just saying you couldn’t do it. There’s me in a window, come at me if you want to try. That’s false. I open all of Nicole’s jars. It is true. You do. You do. That’s true. Egg myths! What do you know about scrambled eggs? They’re eggs. That is absolutely true. It is the ovum of a… I almost said a cow. It is the ovum of a chicken. So, first myth we got, we got salt before versus salt in the pan. Every single chef when they’re making scrambled eggs is like, don’t add salt before you put it in the pan, because then it draws out the moisture, it makes them… I say hockey! Bull hockey! I don’t think it’s true, but we’re gonna test it out. Second up, butter versus olive oil versus bacon fat. Lot of bacon fat fetishization out there, people think that’s the best way to cook eggs. I don’t believe that. Then we got olive oil. Is it healthier? I don’t know. My shirt is simply too tight. I’m not actually a health person. It’s really tight. It’s honestly, to nip that in the bud, I should not have worn this. Next up, everyone says you gotta add milk to your scrambled eggs and make them fluffy. I don’t believe in that, I think it’s false. Why would milk make them fluffy? I don’t know, we’re about to find out. We got milk versus heavy cream versus just none at all. And then we got hot pan versus cold pan. This is what I call the Gordon Ramsay fallacy. He’s out there making scrambled Hollandaise sauce calling them Good one! Got him! Got him! Get out of here, Gordon. But, we’re gonna test the hot pan versus cold pan method, see what yields the greatest scrambled eggs. Are you ready? Write down what you think is going to be the best eggs. eggs I love eggs! You’re pronouncing it wrong, it’s pronounced eggs. Okay, I love eggs. It’s called May I offer you an egg in this trying time? Nicole, how do you like your eggs, fried or scrambled? Fertilized. No, don’t say that. It’s dirty! Okay. Who sang that song? Flynt Flossy. Great guy. Look up. What? Flynt Flossy stuff holds up on YouTube. He’s the greatest creator of our generation. Flynt Flossy, got it. Okay, Nicole, we’re talking about salting beforehand versus salting in the pan. Yeah. What do you do with your eggs? I cook my eggs and then I put them on the plate, and then I salt them. Utter blasphemy! that is the most disgusting thing I’ve ever heard. Why? You’re crunching through salt on the plate, that’s terrible. Crunching through salt? I hate that. It’s a textural– Do not salt your food posthumously, I disagree with that. No, false. Wait. This is why we’ve never worked together on Myth Munchers before. Yeah, that’s why– We’re like oil and water, we don’t mix. The reason people say to not add salt beforehand, is that they say it gets watery and tough, and they’re actually– I agree. I think it leeches, and I think it makes the proteins in the egg solidify and harden when actually you want a very soft, custardy enjoyable egg dish, which scrambled eggs can be. Disagree entire… Well, the science makes sense. Okay? Because salt does actually help proteins bind. So that does happen. I don’t know. But we’re about to see. The proof is in the pudding. The proof is in the eggs. The proof is in the fertilization of, see when a mommy loves a daddy or another mommy Why do you always or multiple daddies talk about that stuff? Love comes in many forms! Love comes in many forms! Always! I’m going to add a pinch of salt. We’re going between like a quarter and a half teaspoon right there. And I’m gonna whisk this up. We’re gonna let it sit for about a minute because, you know, sometimes you whisk up the eggs A whole minute. sometimes you’re whisking up your eggs, you got to go check Twitter as soon as you whisk your eggs. Beside you got to go do a number two. You know, I don’t know your life. I never do that. Really? Do you ever eat breakfast on the toilet? No! So let’s crank these pans to medium. Okay. We’re going to go medium here. We’re gonna let the pans heat up. We’re going to add one tablespoon of butter. We just need a constant on this. There’s a lot to talk about with butter and pan heat and all that, but we’re going to go like normal Denny’s styles scrambled right here? Sure. I’m going to follow your lead because I feel like there’s a bunch of ways to make a good scrambled egg, but I’m going to just kind of take your lead– What’s your favorite scrambled eggs you ever had? My own. Actually, that’s not true. My dad. My dad makes really good eggs. Dads make the best eggs. My dad is very good at making eggs. Yeah. My dad used to make just like the brownest omelets. I don’t.. Yeah. You know, and they were great though, brown dad omelets. Yeah. That’s a delectable pre. The brownness of an egg is honestly really enjoyable, but only if a father makes it. It’s true. If like a teen makes it, get out of here. Yeah. No, teens can’t make brown eggs. Teens… It’s gotta be soft and custardy. Dads, yellow you have license to brown the hell out of those. You’re trying your best. It’s actually deadbeat dad brown eggs. I don’t know. Those are the best. I don’t know what those taste like. My dad was a constant in my life. Yeah. He rocks. Do you like my dad? Yeah. Morris is the best, dude. You know my dad literally my dad was like, “What’s Josh doing this weekend?” I’m like, “I don’t know.” He’s like, “Do you wanna tell him to come over for dinner?” I’m like– Does he want to watch football with me? I’m like, I think I shouldn’t hang out with him that much because like he’s my boss. Stop getting in the way of me and your dad’s friendship. I know, I’m sorry. He like really likes you though. All right. We got medium heat. This has been salted for about a minute and a half. You’re going to add salt in the pan. Yeah. I’m gonna try salt Okay. in the pan. Okay. So let’s pour them in. Okay. This is three eggs whisked for exactly 18 seconds, with a whisk not a fork because I’m opposed to that. And I’ll just move them around. Go from the inside out. Let the curds develop. I like to let the curds develop for like a second and then I turn it off. And then I kind of play them while they’re still a tiny bit. Do you know what I do? I go high heat and I just let it set. And then I go swirl! Swirl! Swirl! Swirl! So you cook them hard and fast like you’re at Denny’s? Yeah. You’re a hard, fast egg cooker. I like to go somewhere medium. I like to linger a little bit. I think my eggs should take about like 90 seconds in the pan. Interesting. These are coming together pretty quick. Why are yours cooking faster? Because the salt helps the protein set this. It’s why you salt before. It’s a good method. It works. Yeah. So my heads are almost set. So I’m just going to take a pinch. Give me my salt. My eggs are perfect. Oh god, get the salt! Okay. Thank you. Thank you. My eggs are perfect. I’m playing them up, tiny bit wet right here. That’s what I want. Boom! Perfectly little, scrambled eggs! Perfect little, scramby egg plate. Mine looks perfect too, you know? Yeah, they’re the same level of doneness. So there’s no running and hiding from here right now. Wow, they’re like twins. Should we… We should get kids at the same time so we can like raise them together. That’d be really nice. It’d be so cool. Do you have an extra fork? What? Do you have like an extra fork– I thought you were going to ask me if I have a timetable. Oh, we could talk about that in the next time we’re on camera. I don’t wanna talk about it right now. I’m just saying it’d be cool. Which one are we trying first? Let’s try salt. Let’s try salted. Dang, they like kind of feel a little tough to… This is how I make my eggs. This is exactly how I make my eggs at home. I eat a lot of eggs. I’m not going to lie. They are delicious. They are delicious scrambled eggs. I feel like I am at a Ramada Inn right now. And I have three sausage links, two bacon strips, maybe like a strawberry, like half a strawberry– a Dannon yogurt in an individual box of corn pops and a lot of eggs! A lukewarm milk, baby! That is a good egg. I’m proud of you. That’s a good egg. Okay, let’s note the texture difference though. These literally feel softer to actually cut into. Eat it in whip, which one’s better? Tell me which one’s better. Damn, do I gotta change my whole egg technique? Yeah, I know. I think the way that the like specifically the Kosher salt kind of like lays on the exit heat allows the crystalline compound to kind of go into the– There’s like enough steam and moisture for the salt almost dissolves into it. This is genuinely tougher. Yeah, it is. And I’ve read a lot of things that supposedly debunk this myth, right? That say that like these aren’t more watery. I would say these are a little wetter. They definitely have a little bit more wetness to them. There’s truly an identical cook on them. It is. So looks like salt in the pan won. I’m screwed this episode. I’m going to wear the Kirsten Dunst cap. Which means that we need to tell V and Trevor. What’s that? Is that the new singular banana phone? Yeah. I’m gonna text on the phone. Shut up. T9? Yeah. That’s cool. I’m checking Tumblr. You have Tumblr? It’s just for fanfic. What kind of fanfic? Just like Powerpuff Girls, but not weird. It’s SFW Powerpuff Girls. Oh, okay. Most. Did you get a text? Oh, is that what that was? Did you get a text? I think you got a text. Oh, Trevor, Look at my new phone! Oh, you got the new banana phone. Yeah, it’s better than the iPhone. Is that the eight or the nine? It might be a 15. Looks like it’s a salt in the pan. Salt in the pan. That’s a nice phone. It’s a nice message from Nicole and Josh. All right, let’s get these burners on and get the pans heating. Okay. I think they did it on like medium heat. So we’re going to do it on medium heat. Let the paint heat up for a bit and then get our fats in there. I’m excited. So, we’re testing what the best fat is to cook your eggs in. We’ve got bacon fat over here and then we’ve got olive oil and then we’ve got butter, which is our constant. So we’re going to see if butter is really the best. We can probably go ahead and get those fats in there. Get them melting. Okay, cool. I’m going to get a spoonful of bacon fat. I’m just going to use my finger. Oh, wow. How do you normally make your eggs, Trevor? I never make scrambled eggs. I’m actually like scared. You never make scrambled eggs? There’s just so much to lose with scrambled eggs. How? Because if you screw them up, they’re really bad. If you screw them up. Like, I like making my eggs… I’m a big over medium guy, and if I cook them a little bit light, then they’re a little bit over easy, which I like. And if I cook them a little bit dark, they’re a little bit more fried, which I like. So we’ve got all of our fats heated. Are you ready to pour some eggs in? Yeah, I’m ready when you are. You’ve got two spatulas over there. We gotta– Yeah, I do. We gotta cook three different pans of eggs. I’m ready for both. So I’m going to pour these two in. You’re ready? Yeah, I’m ready. Let’s do it to it. Yeah. Very good. Very good. All right. And let’s just give them a stir. I didn’t get those. I’m ambidextrous once in a while when it comes to eggs. Yeah. It’s very good. You eat a lot of eggs, V. You eat more eggs, I think, than anyone that I know. I’ll come into the kitchen and be like, “Oh! Like we just got eggs like two days ago. “Where’d they all go?” And V is like, “Oh, I made some breakfast sandwiches.”– You act like Josh doesn’t eat the other half of eggs in there. Okay. It’s you and Josh, you eat so many eggs. And Nicole. I eat the least eggs out of everyone in the kitchen. So I have the least to lose here. Let me sneak in some salt here. And we gotta make sure– And I get a little bit of salt or pinch. Good Love. Give it one final little stir. Okay, I think my eggs are almost ready. I think mine are too. Okay. Wait, you didn’t salt mine. I’m sorry, it’s ’cause I’m just I’m focusing on my one pan. No you can’t do that. You gotta help me. Okay. Look, we’re getting a little see we’re getting a little toasty now. Okay. That’s a little ugly. Can you fix that? Yeah, let me get it on the plate. I gotta make sure I don’t burn the eggs. I didn’t want to use the… This is a terrible spot for the plate. Who designed this counter? There we go. Who put these plates here? Trevor, turn all the burners off, please. Yes. All right. We’re going to start with the butter. Okay. This is our constant. So this is what we did in the first step. This is what most people use, I think. This is definitely what I use. I used to use olive oil, but then I turned to a butter person when I started working here. I mean it’s a good place scrambled eggs. Yeah, it is. It reminds me of just being at a nice dinner with my family. Let’s try Olive oil. I don’t really use oil as much when I make eggs cause I feel like it makes them wetter. I don’t know. Wetter? I like my eggs wet but I don’t know about oily. Ew, I hate that! Yeah, that– That’s such an inferior flavor. It kind of just makes it tougher. And I liked the fluffiness of these a lot better. Yeah, and I don’t know why. It’s just that having no butter flavor in your eggs makes them like not enjoyable. No, it just kind of just makes it depressing. I don’t like that at all. Like that’s not even supposed to be option. All right, bacon fat. This is my first time trying bacon fat with my eggs. I’m going to be real honest, I’m a big fan of that. You are? I think cause I love bacon and I don’t eat a lot of bacon just cause I get away from it. Surprisingly I’m a Turkey bacon fan, but– It does add some good bacon flavor. I mean it’s bacon fat. So, obviously, I just don’t know if that’s what I want in my eggs though. No, I would want my eggs separate from the meat. Like I wouldn’t, I don’t like mixing that flavor together. Meghan if you’re eating bacon with breakfast then you like if you’re eating bacon and eggs, why do you need more bacon flavor in your eggs? Right, I think butter might be the winner. It’s just a classic good flavor. Okay, we got to let Josh and Nicole know. Should we send him a Meggie message? Yeah, we should. What’s the answer? What Trevor and V find out? Oh, it’s a Meggie message. It’s a Meggie message. Oh, we got a Maggiegram. You should’ve told me it was a Meggiegram. Yeah, it’s a Meggiegram. There it is. What is it? Okay, butter! Butter won. Butter! Butter won. That makes sense. The bacon fat is a little bit overrated. All right. So we got to test out milk, first heavy cream versus just none of that, just the eggs. Yeah. What do you think is going to happen? Are you– Heavy cream! No, come on! I’m a heavy cream girl. If I’m eating eggs, I want to taste the eggs. All right? What’d you guys used to call me? The milk– Cream lady! Cream lady! Cream lady! There you go! I’m the cream lady. I call you a butter face. People say Nicole’s so pretty, and I say, yeah, butter face doesn’t define her cause she’s also a wife, a good coworker, and a good standing member of the Jewish community in Los Angeles? No, we were like totally going to say like, “Oh, Meggie butter face whatever” now it’s on me. Flipped it! Yeah, but I made it positive. That’s good stuff. That’s just clean fun everybody. Butter face is a compliment. It is. Butter face isn’t a fighter. People choose to be body positive, I’m universally body negative. We’re all gross as hell. Can you do mine? Yeah. Okay. So we’re turning these pans onto medium Oh god, it smells like gas in here! That’s not good. We’re on medium heat. Nicole, I’m going to add this milk. I’m always reaching over to hot burners. This rules dude. Yeah, be careful. It turns down to medium. All right. So I’m adding whole milk. People say that this makes a fluffier scrambled egg. I don’t know if I need my scrambled eggs, extra fluffy. Okay, we have to whisk for 18 seconds. You know what I mean? One Mississippi two Mississippi two Mississippi three Mississippi three Mississippi four Mississippi four Mississippi five Mississippi five Mississippi six Mississippi six Mississippi You’re flat seven Mississippi seven Mississippi eight Mississippi eight Mississippi 950 nine Mississippi nine Mississippi 10 Mississippi 10 Mississippi 11 Mississippi 11 Mississippi 12 Mississippi 12 Mississippi 13 Mississippi 13 Mississippi 14 Mississippi 14 Mississippi 15 Mississippi 15 Mississippi 17 Mississippi 16 Mississippi Oh! I skipped one. I don’t know. All right. Add butter. But, are all these pans are these hot? Yeah. I would say so. Okay, cool. I’m going with the buttermilk. Do I have to cook two? Am I cooking two? I can cook two. I’m ambidextrous. Actually. My brother’s ambidextrous, but he’s more left-handed but he calls himself ambidextrous because he wants to be like unique. God, Nicole– I see you Saul. Do you have any more stories about your brother’s ambidexterity? Yeah, my family rocks. One, two, three go. Oh– Have seen any difference right here? I mean the creamy one looks super creamy. It’s like literally just a it’s a color grade of just like more pale to less pale down here. I have no idea how this is going to turn out. When I grew up, it was like, I thought my mom was just adding milk to the scrambled eggs and like stretch out the budget– Yeah, I’m sure that’s a thing. That’s a thing, like you’ll get more volume. I just don’t know if that will taste better. Help! What do you mean help? No, I can’t do it all alone. Here, I’ll shake the pan. I need your assistance. Okay. Oh, look at that dexterity. All right, salt. Okay. Okay. salt Can I have it? salt Salt Thank you. Two more minutes on these eggs. Did I say two more minutes? I got like one second. I don’t know, time. What kind of game are you playing? I really struggle with time. I struggle with perception. Okay. Turn off. Oh. What do you want to start with? Go ahead and have the cream first. Who gave me the baby fork? That makes no sense. Okay, let’s go normal. Go normally. All right, let’s try the normal scramby eggs. That’s a great plate of eggs. Oh my God. Give me a pint of ketchup along with them eggs, and I’m a happy man. They’re so good. It tastes like eggs. Get into the whole milk. Really ambidextrous right now. They’re not fluffier, they’re just milky. You just milked your eggs. It’s all you’ve done. Is it a more enjoyable eating experience? It’s fluffier, but I don’t think it’s a more enjoyable eating experience. Huh! That’s where I’m coming from. Okay, now heavy cream. Do you like that? I’m no longer in a Ramada Inn. I’m at the Four Seasons, baby. Do you like it though? I really like it. Because you do get the extra dairy flavor. You get the extra fat. And to me that, like, I think if you do this, you do have to add more salt to it. But it tastes so much better. Are we calling heavy cream? If we call heavy cream, it’s definitely like– That’s a political statement– Yeah, I know. And I think at this point in my life and my career, I’m ready to make those kinds of statements and like stand by what I really believe in because at this point, like I just need to do that. Nicole for Congress 2022! Heavy cream in your eggs! Yeah! How do we tell them? I think we need a whole grassroots campaign and like an advisor. Okay, who do you want to hire? Oh my god, the guy from Veep, Dan. Dan is hot. You have a favorite? You have a favorite? Okay. Or the guy from Licorice Pizza. I haven’t seen it. Hey, we just got a robocall asking if we would pledge our support to Nicole for Congress. Yeah! Yeah! That means heavy cream one. Oh. Yeah. All right. All right. So we got heavy cream whisked up with the eggs, now we’re doing hot pan versus cold pan . Cold pan is the big like Gordon Ramsay method. He does a lot of other stuff. He puts a lot of crème fraîche in there, like you have crème fraîche on hand. Get out of here yet classist wank. So I’m going to put… Give me some butter. Give me some butter. Put the butter. Say please. I don’t like to show gratitude. So we’re going to put the butter in there. We’re going to put the eggs in a cold pan and we’re going to scramby it all together. Uh-oh! Oh! Hotdog. If you thought I was infallible and perfect and never make mistakes. So now I’m going to turn this on to medium heat. Let that go. You want to heat that pan up get some butter go on there? Sure. Absolutely. And then I’m going to add salt to this cause we found out adding salt later leads to more tendered, more delicious eggs. More things happen, yes. And now we just kind of sit here. I’m bad at cooking eggs. Trevor is bad at cooking eggs? I don’t like cooking scrambled eggs. Why? I don’t know. I just don’t like it. V is like the first thing V did when she got from the kitchen, like we never even like met her in person walk in and she’s like cooking eggs in here. That’s not true. I feel like that’s what happened. So the butter is naturally going to melt. They say that cold pan creates like smaller curds, gives you a more custardy egg. And I don’t know. I just don’t have the patience to do this. All I know is no matter what we find out in any of this, I’m not changing how I make scrambled eggs at home. Why would you want a more custardy egg? I want the custards custardy and I want my eggs eggsie. I agree with that, man. You want your eggs eggsie? So like eggy? Eggy? Eggsie. No that’s eggy is that character from that movie. No, it’s not eggy, it’s Meggie. Oh, Meggie! And butter face doesn’t define her. I met Meggie’s parents when I skateboarded to her house. She’s a daughter. Those are her grandparents. You know nothing about her? You know nothing about Meggie, Josh. Oh, no way! Yeah, I met her parents. They were going to the van Gogh exhibit. Wow, cool. Hi mom and dad. These are almost done. They’re nice. God, why do I suck so bad? Take them off, the heat’s getting a little bit hot. We have some nice small curds. V, just throw an elbow into my ribs, and I’m elbowing you. That’s the rule of court. Call your own fouls. No, I actually don’t. I really don’t want to cook scrambled eggs cause I don’t– That’s fine honey. I’m enjoying this. We have some nice small curds in this one. I’m going to ladle it out individually. I’ll eat those. I’ll slurp the ones off the counter. Hey V, can I have some salt? Thanks. Yes, you may. Don’t mind me. Ow! Dude, can you turn the burner off? It’s burning me Yeah, I got. No, nevermind. I don’t want to do it. I’m okay. Got you. All right, cold pan eggs are done. Look at them. They look like eggs. Don’t. What are you doing? Okay. Did you eat at a egg Josh? Yeah, but I’m not– Why didn’t you wait for us? with my hands out of the pan. Don’t think about what you’re eating. I’m not, I never do. I never do. I eat like a duck. All right, which one you gonna try first? Well, you already tried the one– about I don’t remember it. I literally… there’s so many times I put food in my mouth and I don’t remember doing it. Here you go. Thank you. You’re welcome. Okay. So cold pan and say smaller curds creates like a nice, more tenderer egg. Tenderer egg. That’s pretty tender. It’s burnt my throat. That is a tender egg. Ooh! You’ve gotta chew, V. You gotta chew your food. I didn’t even chew it. I swallowed it. Yo, never underestimate the power of a good egg. That’s a very good egg. This is the happiest I’ve ever been in life. I wouldn’t say that. I’m sorry for you. That egg’s in my throat. I liked the curd structure of that egg. I tell you what? I like that. I’ll tell you what?– Thank you. Bowl of eggs, this is hot pan. Hot pan, butter was melted. I think I’m just better at cooking eggs. Like no offense. Do you see any difference in like the curd structure or– Yes, mine is like the one that I made was definitely a little bit softer. It goes down the gut a little bit easier. This one has a nice chew, which I think, you know, there’s merit there. I think it’s literally because you’re getting more heat over a longer period of time with the cold pan method, right? Like you’re almost bringing it up. Whereas this, you can almost see the eggs harden and fast and keep them nice and wet when you put them into a hot pan. Yeah. Yeah. Right? Wow. Well, I think we got our answers, folks. I’m going to put my hand over the one that I think– I’m still eating. We all got a high cholesterol. One, two, three P. Ooh, I got egg on my arm. Excuse me. That might have been my egg.– Alright, Myth Munchers. That means our perfect scrambled egg is salted in the pan, you cook it in butter, you add a little dash of heavy cream to make your weekend Four Seasons’ eggs. And then you put it in a hot pan. Now, let us tally the scores and see what we have all procured, weird word. Trevor, what’d you do? My name is Trevor and I believe that it will be salt in pan butter, milk and hot pan. And also you should listen to my podcast, “Trevor Talks Too Much” when it comes out on Apple Podcasts and Spotify. I got three out of four. I missed milk, but I think that’s pretty good for never eating scrambled eggs. That’s pretty good. Trevor’s a scrambled egg Virgin, but not in other aspects of life. As we learned– No, I like never as in, I don’t usually eat them. I have eaten them before though. Yeah, totally, like with your girlfriend in Canada who totally exists. All right, Nicole. How many did you get right? Hi, my name is Nicole. And for this episode, I wrote salt in pan, butter, heavy cream, and a hot pan cause I love to make scrambled eggs. I got four out of four! No! Nicole with the clean sweep! I know what I’m doing. She’s a champion! But her winning doesn’t define her because she’s also a wife and an upstanding member of the Jewish community. V! Hi, my name is V, and me and eggs are like this! My prediction is salt before, butter, milk, hot pan. This is not avocado. I got two. That’s not bad. You know why I don’t think that’s bad? My name is Josh. My lifetime egg count is well over 3000. I guess salt before, butter, no milk, hot pan. I also only got two. I think we tried as hard as we possibly could.– We wrote the same thing. We both drew. You look like a three-year-old drew an avocado. That’s pretty solid. It’s a squishy opened egg. Trevor and I drew the same egg. All right. So, let’s cue up the digital scoreboard making more work for our editors. We didn’t discuss that before the episode. To see the cumulative tally and who has to wear the Kirsten Dunst cap. We got Trevor and Nicole at the top of the leaderboard at a cumulative of five out of eight. V and I are at four out of eight. Technically, at the bottom but also technically in second place, which is a silver metal, which if you do that in slalom skiing, you get on a Wheaties box in Bulgaria. Smalom skiing? Slalom skiing. Slalom skiing Slalom skiing Dude, you’re hitting the yoinky sploinky– Everyone, hit the yoinky sploinky! Yoinky sploinky! You can’t see me. All right, stop. What did we really learned today? We learned a lot about egg cookery? Sure. We learned about the proteins binding. What we really learned is that if you eat six eggs in a day, you will feel pretty sick. And we’re honestly trying to get out of here because like we’ve been burping a lot. And the fart corner is getting pretty saturated. We also learned that the eggs are the real friends that we made along the way, and that Nicole is running for Congress whether we want her to or not. More YouTubers is in government, that’s what I always say. Thanks so much for stopping by. Make sure you click that bell to subscribe and get notifications. It’s honestly a really big help for us. Listen to Trevor’s podcast. It’s pretty cool, “TT Too M”. M! M! I don’t know– I talk too much. That’s a good M. And also find us on TikTok and Instagram. We’re @mythicalkitchen. We make a lot of fun, wacky stuff. Or if you don’t like wacky stuff, we don’t do that at all. Just subscribe, just follow us. We need the attention. It’s what we thrive on, that and also eggs. I literally can’t feel your heartbeat. Yeah, there’s just too much chest muscle. Also, we learned that I need bigger shirts. Thanks brother! Hey you, cook up your own feast while wearing the Mythical Kitchen apron, available now at mythical.com.