Posted on 04/17/2021 1:32:39 PM PDT by be-baw
Scrambled eggs are just one of those foods. You know, the type that seem simple enough in theory, and yet have somehow generated many tutorials, hacks, and recipes — each only slightly tweaked from the last but still garnering their own loyal following. Perhaps Chrissy Teigen’s recipe is your holy grail, or you swear by Anthony Bourdain’s. Well, I’m sorry to tell you that there’s a new contender in town: J. Kenji López-Alt’s viral recipe that promises the fluffiest, creamiest scrambled eggs with the help of one unexpected ingredient. Maybe it’s time to reconsider your favourite?
The American chef’s secret trick? Adding starch. In an article for the New York Times, López-Alt explains that he stumbled upon this hack by way of Mandy Lee, a Vancouver-based Taiwanese food blogger who runs the website Lady & Pups. Cooking for her sick puppy, Lee found that adding cornstarch to her eggs allowed them to remain silky and soft. Multiple experiments with starch were able to replicate this result, even when the eggs were cooked over high heat.
In fact, the use of starch to enhance egg recipes is not entirely a new phenomenon. It is a common ingredient used in Chinese cooking to keep omelettes fluffy on the outside while crispy on the outside.
But how does this figure into your morning scrambled eggs? López-Alt claims that applying this technique speeds up cooking time, writing that, “it takes on new life when combined with Mr. Boulud’s cold cubed butter and my own modest evaporation method of gauging proper pan temperature...now even my weekday morning eggs can be as velvety and tender as I’d like.”
Without further ado, here’s López-Alt’s recipe.
What you’ll need: two teaspoons of starch (potato, tapioca or cornstarch will do), four tablespoons of cold unsalted butter (cut into quarter inch cubes), four eggs and a pinch of salt.
He then adds the starch to one and a half tablespoons of water to form a slurry. He adds half the butter cubes, eggs and salt to this slurry and whisks it till it’s combined and frothy.
To properly gauge the heat of the pan, he adds a little water — roughly a tablespoon — to it. The water helps to regulate the heat of the pan, and once it’s almost fully evaporated, that’s a sign that your pan is at the right temperature, just above 100 degrees celsius or 212 degrees fahrenheit.
In the pan, melt the remaining butter until it is almost fully melted, which should take about 10 seconds. Take caution to ensure the butter doesn’t brown. Add the egg mixture to the melted butter, and using a spatula, push and fold the eggs. Do so until they just slightly underdone compared to how you usually take your eggs, because the remaining heat will continue cooking them. It should only take about a minute or two, depending on your preferred doneness. Et voilà — scrambled eggs!
It sounds simple enough doesn’t it? And it looks delectable too — López-Alt pairs his luscious eggs with two slices of toasted bread. A perfect breakfast. Why not give it a try? You can thank us later.
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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