Posted on 01/25/2021 8:56:57 AM PST by mylife
Scrambled eggs might be a simple dish but it can be surprisingly hard to get right. Everyone wants a fluffy texture and to avoid the eggs going too rubbery. And one chef says the key is his secret ingredient – mayonnaise. Food scientist Alton Brown says the condiment gives the dish a creamier and more delicious texture.
(Excerpt) Read more at metro.co.uk ...
Add a little milk or vanilla extract and you get the same result.
Been using a little bit of mayo mixed in the scrambled eggs before cooking for a few decades at least. Can’t remember where we heard about it. Not such a secret I guess.
I add about 1 Tbs. of biscuit mix — gives it more body or something. I don’t actually know if “body” is a legit term in cooking. Unless we’re going with Texas Chainsaw Massacre, in which case a body would be important.
Vanilla? why not use OJ?
I use margarita pink salt which is basically the same stuff. It does taste a little different from iodized table salt or kosher salt. It's not terrifically expensive. I'm still running off the same 10 lb container I bought 4 years ago, it's about 1 third full now.
I think I've written several tributes to fusion cooking, which mostly a highfalutin term to describe the elevation of making do with what you have on hand into cuisine...Many Thai and Pakistani meat dishes are great as tacos, heheh. Navaho fry bread can substitute for naan very nicely, and vice versa. Should we ever get over lockdown and I can visit the rez again I'm planning to introduce tandoor ovens to my friends.
:)
“He could be a professional chef”
Yep, but then it’s work...HARD work! LOL
Yes, it is HARD WORK, and the food critics (ie. customers) don’t appreciate the HARD WORK that chefs put into their meals.
We use Creame Fraiche and follow the Gordon Ramsey YouTube video method. Makes the best scrambled eggs. Its like sour cream but has much higher fat content
What? no F bombs?
Yeah I’ve been in customer service a couple of times....1st thing I learned is you can’t please some people. And in the restaurant biz some just complain to get a discount or free meal.
None in the video. Besides tge Creame Fraiche he has you move the pan on and off the burner while you stir constantly. My wife and I watch a lot of Food TV and he had that as a challenge on Hells Kitchen and they mentioned his scrambled eggs on other shows. We thought he was blowing smoke so we watched the YouTube vid and tried it. We’ve been following his method ever since. Full fat sour cream is something like 18% fat Creame Fraiche is 33% and doesnt break down as fast which is why the French use it in sauces. The only problem is if you use to much and the eggs can taste a bit buttery. Full fat Greek yogurt would work to but it would add the yogurt tang
I had never had Feta so I bought a small container just to try it. Opened it and tasted it and it was so good I eventually nibbled it all up.
I add a dash of water, scramble the eggs and it really makes a difference in texture, nice and fluffy. When I clicked on the article, I was expecting to see the surprising ingredient to be water. I’ll use water, but even less, when doing an omelet because the water will affect its “flip-ability.”
Wow - that’s surprising. I’ve almost eliminated my issues this way.
Two or three things - do you roll the eggs on the hard counter? This helps tear the shells away from the whites.
Also - you might experiment with how long you leave them in the ice water. I may have overestimated the time I let them sit. As I think about it, the shorter time would allow the shells and eggs to be more different temperatures and separate more easily. Try one right away and see what happens.
OH - I forgot. I usually peel them under running water, too.
If you want to try a steam cooker, it’s quicker and less messy... I use a “Dash” brand.
Good luck, and Bon Apetit!
Mayo and Harissa (Condiment) comes in a tube - get the one from France. Great scrambled eggs...
I’ve tried steaming them. I usually don’t roll them, as that seems to start the white splitting as often as not (perhaps a lighter touch would help). Running water — sometimes, not always.
Anyway, thanks to you and everyone else who helped highjack a perfectly good scrambled-egg thread. Eggs are good, m’kay?
Harissa (Condiment) comes in a tube - get the one from France.
I bet the French get theirs from the North of Africa.
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