Posted on 04/17/2021 1:32:39 PM PDT by be-baw
You need a life if you cannot make simple scrambled eggs.
But found it to be great for potato wedges.
Usually turn them into a western.
Here is Anthony Bourdain’s recipe. From
https://www.countryliving.com/food-drinks/a42079/anthony-bourdain-perfect-scrambled-eggs/
Scrambled eggs might seem like a simple dish, but there’s a lot of debate about how to make them the right way.
Top chef Anthony Bourdain is here to settle this breakfast dispute, once and for all. In a recent video for Tech Insider, the culinary king shared his simple secrets for making the perfect scrambled eggs.
First, you need four simple ingredients: eggs, butter, salt, and pepper. He emphasizes that the eggs must be very fresh—because after all, they’re the star of the show here.
Heat up a pan so it’s hot, but “not too terribly hot”. Then crack your eggs on a flat surface and deposit them into a bowl or cup. Next, beat the eggs with a fork—being careful not to over-beat them—to achieve a “ripple of white and yellow throughout.” Add salt and pepper, but nothing else—no water, no milk, and no cream. “It’s about the egg,” he says in the video. “You’re not making a quiche here.”
Immediately after mixing the eggs, deposit them into the preheated pan with plenty of hot, foaming butter. Anthony emphasizes that you shouldn’t let the eggs sit before cooking them. Let them “form up a little bit” in the pan before pushing them around in a figure-eight pattern. This folding technique helps achieve fluffy eggs with a favorable texture (and none of those little broken bits).
“Like a lot of really good, simple things, more often then not, people find a way to overcomplicate them and screw them up,” says Bourdain. So remember: It’s breakfast, not brain surgery.
:: adds half the butter cubes, eggs and salt to this slurry and whisks it till it’s combined and frothy. ::
It calls for cold butter.
Whisking until frothy will take about 20 minutes.
Ain’t nobody got time for that!
Takes less time to drive to waffle house.
The only way to make a decent omelet is mix 4 eggs, a diced hot pepper and some green pepper. Cook with diced slice of bacon.
Nah, I’ll stick to butter and low and slow, thanks.
Ima try this right now.
Fry Bacon remove bacon add wisked eggs to same pan cook eat and enjoy
Here is Gordon Ramsay’s recipe. From Gordon Ramsay’s Kitchen:
https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/
INGREDIENTS
6 cold eggs
15g butter
Salt and pepper
Crème fraîche
Chives
COOKING INSTRUCTIONS
Crack 6 cold eggs into a deep saucepan.
Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.
Put the pan on high heat.
Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.
After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
You’d think but with very few exceptions I have yet to come across a restaurant that has grasped the concept.
Will this work in my microwave?
me too!
Try it it does much for appearance zero for taste
Alton Brown’s recipe from Food Netwoe
https://www.foodnetwork.com/recipes/alton-brown/perfect-scrambled-eggs-recipe-2107541
COOKING INSTRUCTIONS
Crack 6 cold eggs into a deep saucepan.
Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.
Put the pan on high heat.
Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.
After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
But I don’t like fluffy or creamy scrambled eggs. I stir just enough to mix the yolk and egg-white a bit, let it cook through and then eat. It’s just an egg...
yea plus you may get shot or robbed, depending on which I 95 on/off ramp yer at
“Whisking until frothy will take about 20 minutes.”
No way. Did you think he does it with frozen butter? No just butter from the fridge.
My secret ingredient...one heaping tablespoon of Mayo with two extra large eggs. Whip the eggs and Mayo up well (aerating the mixture). Keep the mixture moving in the pan, and remove from heat when they start to solidify and serve.
“Cooking scrambled eggs just isn’t that complicated.”
Exactly. Pseudo-intellectuals think they, and only they, have the secrets to the world simple tasks. They’re not very bright if scrambled eggs are a puzzle.
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