Who likes Scrambled Eggs?
- Thread starter Mr. Potter
- Start date
I like America's test kitchen recipe. It adds an extra yolk for every 4 eggs. It's seasoned with salt, pepper, a little cream, and is cooked in a very small pan with butter.
I started adding a little cottage cheese and wisking them into the eggs. It makes them fluffy and light and just adds a slight cheese flavor.
Cool video. I started poking around YouTube and found some other similar recipe videos by them. They all look great. I'm far from being even an average chef but they make the processes look pretty easy.
Agreed, as much as I like butter, I prefer my eggs to be cooked in bacon drippings. I have a little custom made crock in my fridge for bacon drippings. Bacon drippings are also good spread on hot toast. The better quality the bacon, the better quality the drippings.
Nutritionally, bacon grease, other than the higher sodium content is equivalent to butter. Neither is healthy, but one has a better image.
As a self-trained chef and a consummate food aficionado, I love the egg. It is an absolute marvel. Figure out the egg and you're a real chef. Fumble around with the egg and you're 99.9% of all cooks in the world. It is the pinnacle of amazingness.
Eggs are also a superfood, so add them to your diet and enjoy the benefits of their high nutritional value.
I've finally mastered the French omelette. It's taken 50 years, but I finally nailed it.
For scrambled eggs, I use something along the lines of Alton Brown's newest approach -- for every three eggs, one tablespoon of harissa and one tablespoon of mayonnaise beaten into the eggs until all of the whites disappear. Then cook over medium heat, stirring and mostly folding to combine, and taking it off the heat when it's just underdone. Remember, if it's done in the pan, it's overdone on the plate. Serve with toast and coffee for breakfast or with salad and white wine for dinner.
Eggs are also a superfood, so add them to your diet and enjoy the benefits of their high nutritional value.
I've finally mastered the French omelette. It's taken 50 years, but I finally nailed it.
For scrambled eggs, I use something along the lines of Alton Brown's newest approach -- for every three eggs, one tablespoon of harissa and one tablespoon of mayonnaise beaten into the eggs until all of the whites disappear. Then cook over medium heat, stirring and mostly folding to combine, and taking it off the heat when it's just underdone. Remember, if it's done in the pan, it's overdone on the plate. Serve with toast and coffee for breakfast or with salad and white wine for dinner.
Yes, and you can see their importance in the best food cultures in the world (like France and Japan). Eggs aren't just a breakfast thing there - they're an all day thing. I still can't do a proper French omelette but to be honest, prefer fried eggs to scrambled. I do have an excellent Eggs Benedict technique perfected and it's as good or better than any I've had anywhere.
Probably my favorite food dish in the world is omurice. A bucket list item for me is to eat here...
I use the “Rachel Ray” approach…uses only eggs and butter. Best I have had after lots of experimenting. Key is the wife prefers scrambled eggs this way…so that cinches it.
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I saw something on the internet about perfecting scrambled eggs. Not the recipe/ingrediants, but the technique. Whisk the eggs completely until no clear whites can be seen. Set the burner to medium low heat and don't disturb the eggs until the edges of the egg start to solidify. Then with a rubber spatula, fold the eggs as opposed to violently scramble. It works great. Too much agitation makes the eggs grainy and high heat makes them dry. I pull the eggs when the outside is still a little wet and they firm up on my plate.
As for the recipe, I cook with bacon fat or real butter, salt and pepper whisked with the eggs , sometimes with chili powder or another "seasoning".
As for the recipe, I cook with bacon fat or real butter, salt and pepper whisked with the eggs , sometimes with chili powder or another "seasoning".
The guy most serious chefs look up to when it comes to 'what is the best version of X?' is Kenji Lopez-Alt. And of course, he has an awesome scrambled eggs recipe/technique...
J. Kenji Lopez-Alt’s Scrambled Egg Method Is Like Nothing I’ve Tried Before
It's a true miracle.
www.thekitchn.com
What I make are definately soft scrambled, but the difference is not stirring until the edges start to solidify. Then you ensure large soft curds. I've only made them for my wife, in laws, and the guys at hunting camp, so no marriage proposals (already married when I learned the technique). My scrambled eggs are better than anything I've ever had.The guy most serious chefs look up to when it comes to 'what is the best version of X?' is Kenji Lopez-Alt. And of course, he has an awesome scrambled eggs recipe/technique...
J. Kenji Lopez-Alt’s Scrambled Egg Method Is Like Nothing I’ve Tried Before
It's a true miracle.
I've never heard of Kenji Lopez-Alt, but will check out more of his content.
I just saw your guy is at Serious Eats. That is my go to for virtually anything... smoking, curing, sous vide, etc.The guy most serious chefs look up to when it comes to 'what is the best version of X?' is Kenji Lopez-Alt. And of course, he has an awesome scrambled eggs recipe/technique...
J. Kenji Lopez-Alt’s Scrambled Egg Method Is Like Nothing I’ve Tried Before
It's a true miracle.
He's a 'the science of food' guy (believe he went to MIT). Talks about things like why salt is important to cooking egs and why (what happens when they interact and how that produces flavor). Interesting dude - buying his 'all wok' cookbook soon!
Sounds like Alton Brown, who I like a lot. America's Test Kitchen is great too. I want to know why something works so I can apply the principle, not just follow the recipe.
Kenji was a part of ATK early on; he's no longer there though.
Did that guy just grab some raw chicken with his bare hands, put the container back in the fridge with those bare hands, and proceed with handling his implements and ingredients with them as well? My wife would go Will Smith crazy if she saw me do that.
Use the bacon drippings to make a grilled cheese sometime. Nice change. And, throw a slice or 6 of bacon in your sandwich.
OL
First legit job was at a diner starting when I was 14 and I got pretty cooking eggs. The big flat top helps. A LOT. However, I spent too many years putting up with customers expansive definitions of what they considered to be over easy, over medium, soft boiled, etc. that in my personal realm, I still stick to usually just scrambled. I have only recently learned to appreciate poached eggs again.
One tip that the diner days taught me for over easy eggs is to put a dome over the eggs and it will cook over easy without having to flip it. Depending on the temperature of the flame, you can also do over medium this way as well. For home, I recommend using a non-stick pan with a glass lid so you can keep an eye on the egg while the top side is cooking.
Mayonnaise on the outside of bread is a great hack.
I have this silicone container for bacon grease. Love it!
Don't know if Mr. Potter can eat a pork derivative.
My son ln law is Jewish but does enjoy ribs, bbq and loin on occasion.
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