Chef: I would like you, Celeste. Why don't you break a couple of eggs in there and then we will do a scramble with that and then why don't you come down here with me. Yeah, make sure you don't get any shell in there. Good job, good job.

On the next one, okay, we are going to get these lib and we are going to start just with some very simple eggs like scrambled and oh boy, that sounded like a messy one.

Child: Yup, it was.

Child 2: How many eggs do you want me to scramble?

Chef: Just two please.

Child 2: Okay.

Chef: And then grab a fork out of that left drawer over there and you are going to whisk it up. You too whisk it up. Okay, that's all I need, that's all I need.

Child: This?

Chef: Yup, okay. So what we are going to do--.

Child: I wish I could break some more eggs.

Chef: You will do in some moment. I will get these pans heated up,so you have a little bit of butter on the bottom. Why don't you wash your hands and we will come back.

Child: It is fun.

Chef: It is fun, isn't it? Let's throw these away though, we can't leave them up. We don't need to dirty your hands too.

Child 3: Sorry.

Chef: That's all right.

Child 3: Let's just just dip our hands and clean them this time.

Chef: Okay, let's do that, together. Here you go. We are going to wait until our pan heats up and then we are going to take turns. So the first one, let us do.

Child: Is this good?

chef: Perfect! So that is for the scrambled egg, so that has a little bit of milk in it and that just helps give that little bit of flavor and then once she is done, come on over here, Celeste, with that. I have a little bit of butter, so you melt it in here but this is an open flame, so I want you to pour that in there and you can pour it all. Good job.

Child: Inwards swipe.

Chef: You are going to use the same bowl that she has and store your eggs in there and whisk those up. Here is your spatula since this is a nonstick pan. And what you want to do is, this is for scrambled eggs, so you just simply keep moving it around. Good job and you are going to whisk, so you want to keep it on low and just move it right underneath the surface. That way it doesn't, it doesn't.

I want you to crack an egg and let's see if this will be easier for you.

Child 2: Hey, it's turning white.

Chef: Yeah. I want you to crack just one egg in there for me and make sure that the yoke stays hold, don't break the yoke. Yup, put your fingers in there and just kind of pull it open, nice and gentle. Good job! Good job and good job again .

Child 3: Time to turn it?

Child: Yeah, it's turning, kind of a different yellow.

Chef: Yup, that's from the yoke and the white, it is all mixing together, harder scramble going. I am just going to put in a little bit of salt in there. Good and then.

Child: Well, it's just good enough.

Chef: Yes, it is, you will be ready.