Це відео не доступне.
Перепрошуємо.
Should I Add Liquid to My Eggs? How to Make the Perfect Scrambled Eggs!
Вставка
- Опубліковано 20 гру 2022
- Should I add liquid to my eggs? That's a question I've wondered about a lot since I've gotten so many comments about adding milk to scrambled eggs or adding water to eggs. So many people say that adding liquid to scrambled eggs makes them fluffier or moister, so I decided to test it out in this video for perfect griddle scrambled eggs.
I started with 4 different bowls, each with 2 eggs. Then, I added 1 tablespoon of water to one of the bowls, 1 tablespoon of milk to another, and 1 tablespoon of heavy cream to another bowl. For the last bowl, I didn't add any liquid to the eggs, but instead I used a bit more butter when I put the scrambled eggs on the griddle.
What were the results? How do you get the best griddle eggs? Should you add liquid to eggs before cooking them? Watch to find out!
@BlackstoneGriddles #griddlecooking #blackstone #griddlenation #scrambledegg #eggs #breakfast
Join this channel to get access to perks:
/ @theflattopking
Please email neal@theflattopking.com for business inquiries.
FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Theflattopking.com
Snake River Farms American Wagyu Beef
snakeriverfarms.pxf.io/k0ZNnN
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
amzn.to/32Klckn
My Infrared Laser Thermometer
amzn.to/3nfP9Co
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
amzn.to/3xkvCp1
KitchenAid Artisan Series 5 Quart
amzn.to/46VFiqW
Breville Smart Oven Air Fryer Pro
amzn.to/494LqPm
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
theflattopking.com
Sure Shot Sid’s Gunpowder Seasoning
amzn.to/3B2Fq9M
Cavender's All Purpose Greek Seasoning
amzn.to/3quyUUp
PIT BOSS Bold Burger Rub
amzn.to/3RY4x4e
PIT BOSS Southwest BBQ Rub
amzn.to/3eHtG58
PIT BOSS Lonestar Beef Brisket Rub
amzn.to/3L8hVk4
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
bit.ly/3yOMlmj
Heath Riles BBQ Sweet BBQ Rub Seasoning
bit.ly/3lgRroo
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
amzn.to/3FpwcqF
HENCKELS Four Stars 7in Filet Knife
amzn.to/3S7W2Hf
HENCKELS Four Star Utility Knife
amzn.to/3S8gpnM
VICTORINOX 6in BONING KNIFE
amzn.to/45zT9Cl
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
amzn.to/3NRaAHE
Meat Press Stainless Steel
amzn.to/3puAyW3
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
amzn.to/3tP2cBW
Squirt Bottles
amzn.to/3f0gSUF
Melting Dome and Resting Rack
amzn.to/35iRmEI d
Bench Scraper
amzn.to/3jBVA2r
My Favorite Flat Top Grill Spatulas
amzn.to/2S0eFQy (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
amzn.to/3xk5xX3 (For reading internal temp of meat)
Earlywood Wood Spatulas
amzn.to/3yvm0Jt (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
amzn.to/3IEQP2e (Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
amzn.to/3arvq0w
Weber Griddle Insert --
amzn.to/45Ig5iJ
Weber 28in Griddle --
amzn.to/408qB1I
Weber Genesis S-435 -
amzn.to/3QqqBGW
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
amzn.to/3tP1LaI
Black Disposable Gloves
amzn.to/3S924Ym
Weber Burger Press
amzn.to/3Mbx8mq
Charcoal Chimney
amzn.to/3FqKM1h
OXO Good Grips Silicone Pot Holder
amzn.to/470QfaQ
______________________________________
Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
Newbie here and so happy I saw this video. I haven't used my griddle as the back yard is a construction zone... but the first meal I plan on doing is breakfast. I have eggs every morning. I mix one egg, either water or milk, a little butter and egg whites then beat until I see plenty of bubbles. The more bubbles the more fluffy I found through trial and error. So the only change I will need to how I cook my scrambled eggs on my new flat top, is frying them in butter on the griddle in addition to the butter in my egg mixture.
Very informative episode Brotha! Great tips for the Christmas breakfast I got coming up, as we talked about! Cheers Y’all 👊🏼😎🤙🏼
Absolutely bud....
Makes a lot of sense, you taught me some stuff. Thank you for sharing
Thanks Scott
Great video Neal!! I have always cooked scrambled eggs without the addition of any liquids whether it be in a pan or on the griddle. The key element to The Griddle is definitely keeping the temperature low like you mentioned, if the butter Burns then it's too hot. Keep up the great work brotha!
thanks bud...
Dang, that avocado egg toast looks awesome! Perfect eggs👍 I’m with you on that seasoning too. I finally picked some up recently, and love it!
its so simple but addicting....they make hamburger buns with em...maybe something in the future
Another fantasic video! And i didn`t get caught licking the screen!☺
You got MY vote Neal & Amy! How you do yours is exactly like how i`ve always made mine. BUTTER IS KING!
I`ve never used anything BUT good ole tasty butter. Been makin them scrammin`eggs that way for MANY MANY decades.
I`ve tried many other ways, i`ve always came back to cookin them with butter, and low heat. Works every time, much fluffier, and MORE delicious.
Yes sir....thanks bud
Love the idea of the goats cheese. I have been a big fan of putting cotija in mine lately. Adds a nice funk and +1 on no liquid
I will have to try that..i like that type..
They say you eat with your eyes first. . . and the buttered (no liquid) eggs looked the most appealing to me so no surprise they tasted the best to you and your wife. Thanks again for your terrific content. Keep 'em' coming!!!
Thanks for the support.
excellent video. The key the world over is to whip the eggs in a bowl before cooking and butter is king. Love this video.
Thanks
Finally, well enough to get back on here. COVID with flu hit the homestead hard and lasted for several weeks for my bride and I. Could not even begin to watch a video or a huge headache blasted in. As to eggs, my kids like the butter and milk combo, NEVER water. When making an omelet, then no milk but the butter landing pad is a must. Again, your teaching of the temp is spot on, best eggs come off the griddle when you watch the temp in the 325 range. Great to watch you guys again. Merry Christmas to all!
Hey sorry to hear that...hope all is better now....Merry Christmas bud
Great comparison video. You like yours the same as I do. With butter, that's the only way I cook my scrambles. Hope you guys have a great Christmas 🎄 🎅
Thanks for watching bud...Merry Christmas to you was well
I took your advice after watching this video and butter is not only the way to go, but your technique is great!!
TY....appreciate that
OUTSTANDING
Thanks David
Another great vid. Yeah, I used to use milk or heavy cream but, changed up to butter years ago. Big difference. Keep it up, big dog.
👊🍻
Nice to see the blackstone back in the mix
thanks bud...
I have a smoker and Malcom Reed of How to BBQ Right is my go-to guy for smoking. I have a Camp Chief flat top coming next week and Neal and Amy of Flat Top King are my new best friends and my go-to for Griddling. Thanks for all you do!!
Thanks bud...I am a big fan of Malcolm...hes a good dude...we dabble in smoking and grilling some...thats actually my passion...
I’ve always added heavy cream in my scrambled eggs in a cast iron skillet using Kerrygold butter or bacon grease and use a spatula to push the eggs. Never chop! Always fluffy and delicious! Nice comparison Neal! Blizzard warning here starting Friday at 0700. Ugh! Stay safe and warm brother! Merry Christmas!
Yes sir...just got in...the low was 6 degrees today and just got out the weather for the day...I could feel it in my lungs
@@TheFlatTopKing be safe!
You had me at moist! I love the avocado, too! (And Valentina) So for my scrambled eggs, I'm a cream & butter guy. Something I'll add to your instructions if I may is HOW you mix them. When I use a fork vs when I use a proper wire whisk makes a notable difference! A good wire whisking just before cooking aerates them, and that adds to fluffy and light scrambled eggs. It's got Lisa's seal of approval, so I'm sticking with it!
OMG, you said MOIST! LOL I agree!
@@michaels4883 First off, NEAL said moist... I only reiterated his words🤣🤣But an excellent yolk showdown!
Im a cream and butter guy also. I scramble mine on the griddle instead of a bowl. I like that it leaves a bit of white and yoke unmixed, oh and some diced green onions.
I’ve always put a tiny bit of milk in my scrambled eggs and throw in butter to cook it in
I agree with you on the eggs and butter. I generally cook 1 doz with 1 stick of butter. I am interested in the recipe for the meatloaf you mentioned. I have been cooking for 45 years and have found very few worth much. I would love to have a really great one.
I know I am crazy but I dont remember mentioning meatloaf...what in the world did I say, ahahhha
@@TheFlatTopKing I believe your cousin made it. I responded to the wrong video, it was the family coming over . Your made fried potatoes and cornbread.
You might consider trying the Kent Rollins method, where for each pair of eggs, he puts a tablespoon of Duke's Mayonnaise and a tablespoon of heavy whipping cream into the bowl, whisks that smooth, then cracks the eggs into it and scrambles them, before cooking in a bit of oil and a tablespoon of butter, because the mayo is fat just like the butter is. I haven't tried it, but my father is a mayo addict so I'm a tad mayo traumatized.
I don't put anything in mine these days, but I don't see how you're cooking scrambled eggs so quickly at those low temps. I scramble a dozen eggs in a single batch for our family, and when I tried to scramble them at 325 it took like 7-10 minutes probably. If I scramble them at 375 it takes about the same length of time you're showing here and seems to do pretty well if I stay on top of them.
Well two things to remember. 2 eggs cook a lot faster of course. I think its the size of the griddle surface that helps...Noticed the shifting of the side of the griddle....the eggs run so thin that the heat really penetrates them fast...I just told my wife that I would rather cook 4 to 6 at a time vs a big batch on the griddle...just easier to maintain on the griddle
Like! Thanks.
“I think it overcooked it too.” Amen. First 4.
I agree with most everything you've pointed out. What I would like to add, from my humble experience, is *how* the eggs are cooked is more important - well, at least once you get past thinking you have to add water, cream, etc. Butter, or oil, is all you need. Notice on your last batch (12:15) how you moved the egg. All you really want to accomplish is to present the uncooked egg to the surface and get the cooked portions up and away from the heat. The longer the egg is on the heat the tougher it becomes. Same with salt - if you like it add it afterward, otherwise it absorbs the moisture and toughens the proteins. If I see someone salt my steak before or while it's on the grille we're gonna have words and they probably won't have a lot of letters. LOL
haahah great insight Carl.
Your close to my breakfast which is two eggs scrambled, two slices deli style American cheese diced for easier melting and a small handful of diced onions cooked to a creamy texture and served on white toasted bread as a sandwich.
I can see that...
Good test I don't know what is the best way it looks to me that butter is the best however you cook your eggs a little too loose but like you mentioned it is up to the individual person keep it up king you do a good job even your elf works.
Thanks bud....
I cook my scrambled eggs basically just like you. S & P before going in butter on the griddle. The griddle is usually off at this point after cooking the other items. We had some guests a while back. Made eggs both mornings they were here. They raved about them the first morning and wanted my secret the next. I thought they were the easy the way. LOL
ahhahaah great minds Bobby Great minds
I do my scrambled eggs like the last one (no liquid), but I do add some more butter about 3/4 way through. Makes it extra moist and buttery.
I like that idea..thanks
I'm with you on this. Butter. However, I use far more butter than you did.
Right on! Glad you did this. Butter (or bacon fat!), heat, technique is where it's at. Fed 3 guys in nautical seas eggs and toast with much butter cause thats all that was left. Got rave reviews. (1 guy got sick. But it's like the "Lumberjack Song": 'and we call that guy "Sally"). 😉😄
haahhahhaha always that one guy
This is our scrambled preference for the two of us: Four eggs, big Tbsp of Kewpie Japanese mayo, SPG and cook over low to medium heat with butter in a good non-stick pan (we prefer Made In) using the folding method you prefer. For an upgrade, add self-grated Monterey Jack and medium Cheddar. Fluffy, flavorful and not overcooked.
sounds legit to me...im down
I have tried all those ways. My favorite way is the water with a bit more butter then you did for just the butter one. The thing I see is alot of people just over cook them. Also with my preference is whisk them for about a minute then very low temp and content stirring. If a large chunk forms it's to high of temp. It's the french stile of making a scrambled eggs. It just can't be beat for very light and fluffy.
Very interesting...
I didn't think about saying it before but I don't only make them that way. I still do it just the extra butter way most of the time with the higher heat just because it takes so long the other way lol.
Fun fact: The reason people started adding liquid to eggs was just to make *more* eggs. It was a cheap way to feed more people.
The best way to make scrambled eggs is EXACTLY the way he made them. Low heat - fold the eggs - and use a fat like butter or bacon grease ;) and DON'T overcook them. Pull them off when they are slightly runny and let the heat from the eggs finish cooking them.
buddy thats music to my ears...thanks for that
Great video! I don’t add any liquids. Just butter in the skillet.
Yes.....thank you
The liquid in eggs has nothing to do with their fluffiness. If you want fluffy eggs, beat them until extremely frothy. Then, when cooking, gently turn on themselves. The frothy air creates the fluffiness and the gentle turning keeps the air in the eggs making them fluffy. You are correct, so not chop or beat them when cooking.
This. Exactly!⬆️
Yeah I wasnt sold on the idea of adding liquid and that makes it fluffy...still the comments are saying they still add water milk etc..even after doing it...thats why sometimes we do things like this to help bring light to ideas
Butter, PI-YAHHHHH, or Cajun Two Step “Fire” for me but that’s my South Louisiana blood! Great video and like your method of pulling instead of chopping.
I haven’t tried the cajun two step. Is that stale cracker
@@TheFlatTopKing yes.
My grandma used to cook her eggs in just a little butter and then top them with butter just off the pan while hot and let that butter melt over the eggs. So delicious
sounds good to me...
The big egg debate. Lol I saw Brett and Adam talk about this a while back and stopped using milk in my eggs for quite a while, but went back to it again. Most definitely don’t play with the eggs while you’re cooking them. I’m going to try to take away the milk again and add more butter And see if I like it that way. Excellent comparison, video brother.
Hey quite of alot of comments have come back talking about mayo....i will try it this week. The only thing I can think of is the fat in mayo acts like butter....have you tried it
@@TheFlatTopKing I will definitely try this. My wife will kill me but for The Flat Top King, I’m in!! 🍻🎄
Neal, agree with the pulling method, but I do add a drizzle of heavy cream, probably about the same amount of butter as you, and the secret ingredient about a tablespoon of mayo! I also salt and pepper them before they go on the flattop and that's all folks! And dang, don't overcook!
Man I have to say...Mayo all of sudden has been popping up...i have never heard of it...maybe the idea is because the fat is the same as butter and thats why it works...I will have to try it out...thanks Brody
On the stovetop, I melt 3 tsp of butter and scramble my eggs on LOWWWWW. Constantly stirring, close to 10 minutes sometimes, till they set up.....I heard it is a French method. I'm with you, BUTTER!!!
Absolutely...you are almost creating hollandaise scramble eggs...Definitely a skill to it
Depends on my mood really. I do scramble many different ways.
One of my favorites is on buttered toast. Whip your eggs, add to a buttered sauce pan. With a whisk keep the eggs moving, do not let up until they are the creamy consistency you want. You will need to go on and off the heat until done.
This morning was onion and mini sweet peppers. Sauté onion and peppers in butter or bacon fat. Add your eggs and cook until desired doneness. Mighty good.
yeah i tend to sway more that way..we scramble often but almost always with something in it vegetable wise
Sounds like the French method.
@@jcalpha2717
If I remember correctly, I learned from Gordon Ramsey. The eggs are very different. Silky smooth if you do not over cook.
I add a shot of water to mine. My theory is the water evaporates and aerates the eggs with no residue left behind like milk would leave. A little neutral oil and some butter. Good to go!
For what it's worth, here's my experience. First, I got the rich flavor covered with all sorts of fats! I add cream to my egg mixture, upwards to a 1/4 cup, and then fry/scramble/fold in melted butter and bacon fat! I also learned in cast iron that just pushing the eggs around makes them fluffier. It makes them look like those wrinkle dogs too! And never overcook the eggs!
Finally, when I season my egg mix before cooking, the salt, pepper and garlic granules seem to sink to the bottom before I'm ready to cook, so they come out last from the bowl and into the pan! So, last Sunday, I thought I'd get clever and fix that by holding off the seasonings until they hit the griddle which worked fine except for one thing. Since everything was going so fast, I FORGOT TO SEASON THE DARNED EGGS! They still turned out great!
Ahhahahaha. Yeah the eggs cook fast for sure. I completely understand that
To get good results you should be at the eggs until they mix completely or until small bubbles form at the top.. then scramble in butter. These other tricks are done by people who can't cook
Regarding the use of butter, freeze one ounce of butter then chop it into small bits. Add all the frozen bits of butter to the egg mixture and immediately pour the mixture onto the griddle or into a pan. Cook the eggs to the desired level of doneness. You will find them to be smooth and silky in texture and flavor.
hey great tip...what about grating the frozen butter to make smaller pieces
I just sent you a package with some seasoning that goes incredibly well with eggs. I believe it's at your P.O. box now. I've never tried everything bagel seasoning with eggs. I'll have to try it. Thanks for the suggestion.
I will have to check...when did you send it...
@The Flat Top King about a week ago. Tracking said it’s ready for pickup.
@@cvernon6147 going today
@@cvernon6147 when did it arrive. We will have to go Saturday because the weather
@@TheFlatTopKing It got there a few days ago I think.
I've never added water to eggs for fluffyness. I guess the main reason is to prevent eggs sticking to the cooking surface, especially when making omelets. And more butter is always more better! 👍🏻😎😉
hey bud....i was just thinking the other day I haven’t heard from ya...I agree..butter all the way
Couldn't agree more on adding goat cheese. Trader Joe's has a blueberry goat cheese that's good on sweet potatoes.
oooohhhh right down are alley
Love the family oriented channel. But can we have taste eval with kids or at least what they preferred
OOOHHHH they are the worst taste testers...hahaha they are incredibly simple people with baby tastebuds....makes no sense to me
I'd say a sailor who worked in the galley would probably know how to fix eggs. Could say I've used creme to make something I liked. I'm not consistent with eggs. I did finally kill fixing a burrito out of desperation once. The sweet creme if anything melded with the heat. Cooked good too.
miss those days....fair wind and following seas
I bet
Great video. You make eggs my way! They ain’t broke. Don’t fix em!
great minds think alike...
A dozen eggs and half a stick of butter in the vitamix blender set on zoom. Fluffy goodness.
ill try it....agree with the idea
Could you do the comparison using the same butter in each? And all not chopped.
Years ago there was a guy who traveled around as the rep for the Egg Board. He would do cooking shows at local TV stations and County Fairs etc. He always said add a little water to make the steam to add fluffiness but never milk or cream. YMMV
WOW....crazy interesting with the results so far...the opinions are all over the board...how do you make em
Merry Christmas to you all.
Same to you Don...
I use Ramsay's method when doing scrambled eggs on the stovetop (2/1 ratio eggs to butter pats, cooked over high but going on/off the heat, stirring/scraping constantly).
Can't see a good way to adapt this to the griddle, but definitely butter only for me.
Yeah butter for sure...i just found absolutely no difference at all except butter
I salt before and only add butter, cook them soft too. We have grown up in North America with over cooked scrambled eggs.
I think alot of things have gone sidetracked....well done meats because of.....
like you said. But I'm going to say it more technical. The way you cook them, not what you add to them, makes them appear, feel fluffier. They have the same weight / mass. Moist big curds are going to feel and look fluffier than small curds. Butter is deffinately the go to, although, I prefer Ghee, that liguid gold.
Perfectly said....amazing how many people still say after watching that the liquid matters..
I grew up thinking scrambled eggs were made with milk. I have since do the butter and just the egg. I believe my mother added milk to stretch out the servings, there were 8 of us kids.
NOW that is completely understandable...
I always add a bit of milk, S & P, sorted👍👍👍😎🏴
Maybe ill give the butter a go👍👍😃🏴😎
My griddle is 4 days old. Cooked 3 times so far. Just cooked scrambled eggs, no liquid, butter on griddle. The butter DID brown a bit. I "think" I was about 320-335. My eggs were good, a bit greasy...maybe too much butter? Also, they looked dirty. Am I not cleaning my flat top well enough? Was it the butter? My eggs don't do that in a skillet if the butter is browning. Any help is appreciated!
This test is imperfect because your eggs were handled on the grill a lot less than the other eggs and the other eggs got drier as they got colder since you made them first.
Regardless....adding liquid doesn't matter...makes them spread better...but does not help make fluffy...
@@TheFlatTopKing I agree. Oddly chefs constantly whisk the eggs when cooked in a pan to make them fluffier but it doesn’t seem to work the same on the griddle.
I'm looking to get a good electric griddle for a fair price for inside winter cooking. Today was -3F for a high with a -38F windchill, no way I'm cooking outside......anyway just looking, and maybe (if you have one) some tips and differences there might be.
I personally dont have any experience with any...sorry....you could join our Griddle Group on FB and ask the questions to get some feedback from the ones who might have it
Cornstarch slurry (any starch should do) and lots of butter is how my grandmother taught us to make scrabbled eggs. Add any liquid you want to the slurry, but it's far and away the best way to keep your eggs moist and tender.
that is officially the first comment and the first I have ever heard of that...interesting no doubt...thanks
@@TheFlatTopKing
Hard to believe you never heard of this, I have been told this by every cook I have worked with.
My griddle is more level than yours is today. Eggs stay where placed.
@@shermanhofacker4428 been around a while. Liquids ok but corn starch or starch slurry…. I just haven’t. Weird. Wonder if it ls regional
@@TheFlatTopKing
Check this out, it's a curd method but looks good. I serve them over a stack of tater cakes, surrounded by gravy (bechamel sauce)!
ua-cam.com/video/1uXi8BE7Wo0/v-deo.html
I always add a little bit of milk to my scrambled eggs to break up all the membranes and even though when I we are camping, I do them on the grill and they come out perfect
Awesome Francis...
Mom always added milk. I don't. I always add butter. I also chop scrambled eggs because I prefer them more done. Salt and pepper before cooking.
Butter is the way...fat and cream all in one
I like to add sour cream to scrambled eggs to add some flavor, and fluffiness.
I use sour cream. Richer than just water or nothing. My fat is bacon or sausage grease.
I used it before...like the tang
I whisk the butter with the eggs
Not pulling? Actually pushing?
How did you make them in the Navy. There is No right way or wrong way. I have always added a little regular milk
our eggs were all ready liquid...if we cracked we just cracked, whipped and scrambled...we did not add any liquid...
@@TheFlatTopKing thank you so much for your reply
I've always said that if you add any liquid to eggs, they are scrambled..if you don't, they are just stirred eggs.. I always just stir my eggs..the only time to add milk is when making French toast..imo
good point..
interesting...i usually add butter and milk...maybe ill try the no milk method...my sunday morning go to is scrambled eggs and fried potatoes
love the combo..some are saying mayo....
I usually add milk to my scrambled eggs to make them go further
YES low heat and don't over cook and if you can take your eggs out of the ice box let them warm up they cook so much better
good point on the temp...
I have actually made scrambled eggs all those ways minus the goat cheese, even though I would try goat cheese as I love cheese. Butter without a doubt is the the way to go, at least to me. Now as far as the sandwich, well I love avocado's, scrambled eggs and toast so it works for me. I actually love eggs done just about every way, well except Green eggs and ham. Not sure why anyone would like Green eggs and ham.
ahahahahahh thats funny...imagine telling someone to come over for green eggs and ham....just to hear their reaction
Adding the liquid is all to the one that is cooking the eggs. But what you do is to show all of us that you can cook anything a different way. But I did like what you added to the last one, not the goat cheese.
Absolutely...Thats my whole goal...thanks bud
Jean Pierre vids chef 50 plus years won't steer you wrong !
My method is essentially identical to yours, on the griddle or in the pan. I do think I probably froth them just a tad more, and I usually have 1/2-3/4 tablespoon of butter. My wife absolutely loves my eggs, but then she’ll try to make them with Pam or just a 1/2 teaspoon of butter, and the beat them up in the pan, and wonder why they don’t turn out. You’ve got to be patient with eggs, froth them, butter them, and fold them…never beat or chop in the pan yuck😢
spot on brother..
🎼Do a dollop, do do a dollop.🎼
My griddle is not level but I use it to my advantage. Put on the bacon, grease follows gravity to the front, put eggs in bacon grease. Eggcellent. 😁
Sounds great to me...
I'm just an Ole country girl, I use bacon grease for eggs...on special occasions. Most of the time it's just butter, no water, no milk.
Country or not… I’m down with that. Bacon grease for the win.
I will typically cook the bacon first then use bacon grease for my eggs
aint nothing wrong with that
How about Baking Powder and butter to them ???
I haven't heard that...what the idea with baking powder
@@TheFlatTopKing the baking powder just a bit, makes the scrambled eggs fluffy ... Try different amounts and see what you like.
I mix a spoonful of cottage cheese into my scrambled eggs
i can handle that...we do it some
Add a dash of milk. It will make them fluffy
Well we are told that but.....we didnt think so
Technically, aren't butter and heavy cream similar? If you beat cream enough it turns to butter, so shouldn't the mouthfeel be similar?
in theory....absolutely...but you try it...i didnt think the same...
I add a “tad” of bacon grease to my butter, then add the eggs. My wife swears by my scrambled eggs. Give it a try! 👍
ooohh yeah no doubt...thats like southern gospel when making bacon..
@@TheFlatTopKing I figured I was “preaching to the choir”. 😂👍
I think the taste testing committee needs to be a blind, unbiased committee!!! Bring the neighbors over for Sunday Brunch and execute an honest, blind taste testing session!! 🙂
hahhhahaha True,...
a little Mayo and butter is the way to go for the richest eggs. I thought Mayo was a crazy add to eggs but just try it some time.
i have hears that and still have not tried it.....i have to for sure
I have done all of those except butter. Guess what is for breakfast tomorrow.
ahahahah let me know what ya think
@@TheFlatTopKing That is pretty good, I have made it twice now the first time with way too much butter. A few more times to figure the butter amount out and it will be great.
Add half and half...no questions about it
seems like a lot of questions after trying different kinds...not sure about it
The proof of the (cooking) is in the EATING!
True words
What your Regular job.
I run a bread delivery service
Now I am hungry for eggs
ahhaahahha
Mayo!! Mayo so make the eggs fluffy!
OOOHHHH thats about the 5th person so say so....i have not personally tried it..Maybe the mayo is made from fat, butter is made from fat so the idea could be the same...i will try it out
Good video. I do not chop.
Perfect...just slide along
Water? No. Who wants watered down eggs? I used to add milk to mine, but then I got a clue. Someone suggested butter and oil was the way to do it. I ignored them completely. For years I have made my scrambled eggs in a cast iron skillet or on the griddle with just butter. My wife loved them. If it ain't broke, don't fix it. One thing my mother did was to mix in a touch of mayonnaise - on the plate, not during cooking. We loved them this way when we were growing up. The first time I made scrambled eggs for my wife, I suggested this to her. She was skeptical. I said Just try it. I'll wait. If you don't like it, you can have mine and I'll eat yours. So she tried it. She refused to eat her scrambled eggs any other way after that. It has to be Hellmans though, that's very important. Whatever you do, do not use Miracle Whip!
haahhha awesome James...we are Hellman's fans as well..
@@TheFlatTopKing try it. You won't be disappointed.
@@jamesmetzler2031 I will
Saw it somewhere women during the world war 2 era added milk or water just to make them go further
thanks bud...interesting on how some still say water adds steam and that means fluffy...so far its all over the board with comments
Try mixing in a dab of ranch dressing in your eggs.
Interesting idea...i can see why...mayo based with herbs....like it thanks
Clarified butter and bacon grease for eggs. I strain my bacon grease into a mason jar through one of those $5 permanent coffee filters you buy at the grocery store. 🤠🤘
yeah thats a good one as well
@@TheFlatTopKing maybe some Birria Tacos in the future?
If you're looking for good scramble eggs Marco pierre white is the teacher you want.