You will never beat eggs entirely. Small tip I've learnd from other vid is to strain them with fine siew. It will separete the white goo. Other than that good job. I like line little les done but its matter of individual preference so...
Thanks for watching, and for the thoughtful comment! As you can see, many people just say, "Wrong!" but you can see that personal preference plays a part. I love the strainer idea--must try that next time!
Far from perfect. Those eggs are way overcooked and you did not scramble the egg log enough, hence the white spots (if you don't mix long enough the chalazae don't incorporate and you are just better off removing it at that point). TLDR; This is the antithesis of a perfectly scrambled egg.
Thanks for your feedback! I always appreciate hearing different perspectives on cooking techniques. You're right that thoroughly mixing is key to a uniform scramble - I'll keep an eye on that next time. In this case, I was aiming for a slightly firmer texture, but I understand that preferences vary. How do you do your scrambled eggs? I'd love to hear your tips, and maybe I can try them out in a future video!
@@ExploreMakeGrow Take your eggs and crack them in the cold pan (don't whisk them first, do it all in the pan/pot) and add in 2-4 tablespoons of butter. Over medium-low heat whisk/scramble (thoroughly) them as they cook, removing from the burner ocassionally for a few seconds then putting it back on (you repeat that process a few times). Just keep taking off/putting on the heat and stirring until you reach your desired consistency (they are done when they are still slightly wet and glistening). You can also throw in a teaspoon of sour cream or crème fraîche (fresh cream) when it's about 3/4 of the way done and finish cooking as per usual. Add seasonings when its all done, I like salt, pepper and onion powder.
Sounds delicious! So you do them 'low and slow' it seems. Thanks! I'm going to try to make another video with your method. Unfortunately, I can't remove the word 'perfect' from this video, but at least I learned a lot about using that word, so I probably won't use it again. 😀
You will never beat eggs entirely. Small tip I've learnd from other vid is to strain them with fine siew. It will separete the white goo. Other than that good job. I like line little les done but its matter of individual preference so...
Thanks for watching, and for the thoughtful comment! As you can see, many people just say, "Wrong!" but you can see that personal preference plays a part. I love the strainer idea--must try that next time!
A dash of full fat milk makes the best scrambled eggs , and those are a tad over done . Gotta have white pepper too Irishman style 😋
So many variations! I'm not fond of milk in my eggs, but many people do like it. I also like mine a little more done--I will even brown them a little.
Far from perfect. Those eggs are way overcooked and you did not scramble the egg log enough, hence the white spots (if you don't mix long enough the chalazae don't incorporate and you are just better off removing it at that point).
TLDR; This is the antithesis of a perfectly scrambled egg.
Thanks for your feedback! I always appreciate hearing different perspectives on cooking techniques. You're right that thoroughly mixing is key to a uniform scramble - I'll keep an eye on that next time. In this case, I was aiming for a slightly firmer texture, but I understand that preferences vary. How do you do your scrambled eggs? I'd love to hear your tips, and maybe I can try them out in a future video!
@@ExploreMakeGrow Take your eggs and crack them in the cold pan (don't whisk them first, do it all in the pan/pot) and add in 2-4 tablespoons of butter. Over medium-low heat whisk/scramble (thoroughly) them as they cook, removing from the burner ocassionally for a few seconds then putting it back on (you repeat that process a few times). Just keep taking off/putting on the heat and stirring until you reach your desired consistency (they are done when they are still slightly wet and glistening). You can also throw in a teaspoon of sour cream or crème fraîche (fresh cream) when it's about 3/4 of the way done and finish cooking as per usual. Add seasonings when its all done, I like salt, pepper and onion powder.
Sounds delicious! So you do them 'low and slow' it seems. Thanks! I'm going to try to make another video with your method. Unfortunately, I can't remove the word 'perfect' from this video, but at least I learned a lot about using that word, so I probably won't use it again. 😀
I zoned out when I saw the bowl, it broke my head, but I like it
Thanks!
Over done.
I like mine a little more done. There really isn't one 'perfect' because everyone has preferences. Gotta call it something!
Overcooked and add pepper white or black next time
I like mine a little more done, and I don't like pepper in my scrambled eggs. But everyone should make them the way they like them.
Shouldn't season eggs before u cook them, it thins them out
Only if you use salt, which is weird why put salt on eggs? Just use actual flavor and it's fine.
@@NSAhitLIST "actual flavor" ? What like other seasonings?
I haven't noticed that, and I add it first so it mixes throughout the eggs. I might do a side-by-side comparison at some point and see how it goes!