Espresso repair tech here: Worst case scenario is only going to be a damaged the steam wand/valve. Most steam wands have an anti syphon valve inside of them that protects against back flow of milk into the boiler. If it can protect against siphoning milk, it can absolutely protect against a more viscous solution
@@ekcs3941 No, the pressure in a steam wand is too high, as mentioned in the video. Like Kenji did, you can always purge the wand after making the eggs to be sure there's no egg residue.
I’ve done this for decades after a local cafe did it. They mostly cooked them and then added some herbed cream cheese and stirred them. They then served in a sliced open croissant. Delicious.
Bunch of cafes in the 2000s tried this to add “brunch” to their menus without building out a kitchen. Ran into the issue of customers wanting eggs other than steamed and not being able to accommodate. Also it tied up the wand for much more profitable drinks.
Excellent new technique! Thank you, Kenji. I have the same machine as you (Lelit Bianco), and I tried this today with the two-hole tip. Worked great! I even stirred-in some shredded cheese and chopped, cooked bacon. Super easy and delicious. You're right that the finishing point is obvious. They're not done, not done, not done ... then DONE! (Oh, and I have zero concerns about "backflow". If folks are worked-up about it, they can just buy a second 2-hole steam nozzle, one for milk and one for eggs. Easy-peasy.
Kenji you have taught me so much over the years. Thank you for your guidance for the home cook. Please, please, please make a video about your "Best Chili Ever" recipe. I've made it and it deserves a video of its own.
Lol when those last set eggs come out onto the plate and Kenji chops it up, it reminds me so much of the Simpsons episode where Bart puts a marshmallow in his hot cocoa and it sucks it all up and fills the cup.
Saw this video while making my morning espresso, so tried it on a whim. Went great, but a couple lessons learned. The eggs don’t swirl like milk, so it’s hard for them to adequately mix using milk frothing techniques. I did 3 eggs, and my línea micra steam setting was at 2. In retrospect, I should have done 2 eggs and set the steam to 1. My eggs were really cooked where my wand spits out steam, but a little undercooked at the bottom under the eggs. Alternatively, I could have agitated it with the steam wand directly. I was touching the side of the cup to check for temp because it felt like nothing was happening. Then magically the eggs set and I had to quickly shut everything off. So checking for temp from the side like you would milk was misleading.
I was visiting family when this posted. I tried it this morning now that I'm home. This may be my new method for 'scrambled' eggs. Perfect consistency for me. I want to try some mix ins. Clean up was less fussy than I thought it would be too.
I bet this would work with a (liquid-heavy) New York cheesecake type of custard mixture, too. Instead of Basque 'burnt' cheesecake, it could be Seattle Steam-Coddled Cheesecake?
They weren't as custard-y, but my favorite coffeeshop 25 years ago used to scramble eggs for breakfast sandwiches with their espresso wand. I miss that place.
should mention the bianca has a double walled steam wand, on cheaper machines where the wand is hot to the touch , id imagine cleaning is a bit more annoying
A longstanding cafe and kitchen out of downtown Portland, Anna Bannanas, also does scrambled eggs using an espresso steamer! I tried them back in 2019, and still fondly remember them. Recommended if you're in the area.
I bet bottled concentrated hon/men-tsuyu would work great, if you don’t wanna add excess water/dashi/broth/liquid… or maybe even just hondashi powder. ✨✨
I have breakfast at Buvette in NYC one morning every time in NYC. Love that place. The eggs are unique, and it's got a really cool vibe, although it's gotten much busier in the last few years.
There are espresso places in the San Diego area that scramble eggs with a steam wand. Espresso drinks and scrambled eggs. One in Encinitas was in an old train station.
this reminds me of when I'm usually late for something in the morning and microwave eggs in a cup with some butter, it's very similar to this although not as creamy lol
They used to do this to make an egg sandwich at a Connecticut muffin I used to go to in Kensington Brooklyn until the health department shut it down... The sandwich making, not the store itself which I think is still in business
When I do egg whites it sorta looks like this. I add dried herbs/mushroom powder etc. With or without oil, the bowl is a bit of a pain to wash with the egg stuck to it. 🤷♀️
Mildred's in Kansas City (both locations) does the eggs for their wraps and sandwiches this way. They're amazing. Get the jalapeno cornbread as a substitute for your bread on the sandwich!
I've been doing scrambled eggs in the microwave recently - 2 eggs, some milk, and butter in a porcelain bowl; nuke for 30 seconds, stir, and then nuke for progressively shorter periods stirring each time. It generally takes about 2.5 minutes total, the texture is great, nothing sticks, and there is no pan to clean.
Love that houseboat kitchen. And while the San Francisco Bay Area misses Kenji, Seattle looks good on him! Looks ten years younger and 15 lbs lighter. :)
Shout out to City Bakery in Bloomington, IN who was doing this back in 2008 when I was studying music there! They had some tupperware containers with a hole in the lid to accommodate the steam wand, which really cut down on the mess.
We made "espresso eggs" like this at the Two Bit Rush in 1974 in Bloomington, Indiana. The coffee shop was in Dunkirk Square and we, too, used Tupperware at the time.
Kenji 5 years ago: "These eggs alone might make me buy an espresso machine" Kenji once he sets up a kitchen that he has to himself: drops $3k on a dual boiler espresso machine with flow profiling just to steam eggs
I would never try this with my current espresso machine but if I ever upgrade it and happen have a spare lying around... I might have to give it a shot
Who got you that fantastic Hedley and Bennett apron?? I laughed when I finally saw the embroidery, hee!! I hadn't heard about her but happened upon her and Brad Leone cooking tacos in LA at their warehouse. Too funny.
Since you're fascinated with the steamed egg, could you make the omelet over rice, where it is slit down the middle and it just pours out over the entire dish? I can NOT remember the name, but it looks fabulous AND delicious!
I saw I think Alton Brown(although it could have been another FoodTV host) do this many years ago, like pre-UA-cam age and he said this was the best way to do scrambled eggs.
Back in the late 90s/early 2000s, there was a cafe in Los Angeles that used to do this for their breakfast sandwiches. No idea if they're even still there, but I used to eat there all the time. Edit: I think it may have been Perfect Donuts in North Hollywood, not sure.
My concern is not the cleanliness but any lingering eggy smell on the wand. But it's nothing a tiny bit of dish soap couldn't handle. I'll try this for sure.
Kenji, do you ever use liquid eggs from the store? I tried them one time and I thought they made amazing scrambled eggs. My guess was that they incorporated water into the eggs. I don't know if they just added water or there was some way they added water and kept them from separating but for some reason they came out great. Any ideas? Wondering if they have some similarities to what you are doing here.
This is giving me flashbacks to those universally panned rolled egg makers, but now someone's telling me "But we fixed it! You just need an $900 machine to make it!"
Finally an affordable way to make eggs
@@cancan-wc9kx not the joke I’m here for but the joke we deserve
This was my first thought but in a much more palatable phrase.
All you need is a $3000 espresso machine...!
😅😅😅
I discovered the most affordable way, I only discovered it this year, all you do is become allergic to eggs and now it costs $0
Espresso repair tech here:
Worst case scenario is only going to be a damaged the steam wand/valve. Most steam wands have an anti syphon valve inside of them that protects against back flow of milk into the boiler. If it can protect against siphoning milk, it can absolutely protect against a more viscous solution
@@danielstorll4537 but would some egg liquid cake into the inside of the steam wand because you have to dip it in first then turn it on?
@@ekcs3941 No, the pressure in a steam wand is too high, as mentioned in the video. Like Kenji did, you can always purge the wand after making the eggs to be sure there's no egg residue.
viscous solution you say? 🤔
@@danielstorll4537 great feedback
Steamed eggs? At this part of your kitchen? Localized entirely within this cup?
@@dimmadome2631 may I see it?
@@mmavcanuck no.
In this economy?
Gotta love Steamed Eggs & Hams
in this house?
during this life?
in this universe?
ok
I’ve done this for decades after a local cafe did it. They mostly cooked them and then added some herbed cream cheese and stirred them. They then served in a sliced open croissant. Delicious.
Kenji is being held hostage by Big Egg
Bunch of cafes in the 2000s tried this to add “brunch” to their menus without building out a kitchen. Ran into the issue of customers wanting eggs other than steamed and not being able to accommodate. Also it tied up the wand for much more profitable drinks.
Somebody summon James Hoffmann
He actually covered this already and advised against it due to the issue of backflow and cleanup.
"cappuccino machine" -martha stewart
“Oh, Martha!”
@@alejandracartwright8923 "Martha-Martha-Martha!" - Jan Brady on the episode where she hurts her tongue.
@ferrerror he covered Kenji's video from years ago where Kenji was at the Cafe he mentioned in this video. It was cool to see the 2 world's collide.
Earlier this year I was backpacking trough Colombia and because of your video I stoppped in salamina. Lovely cafe, lovely town, lovely region!
Excellent new technique! Thank you, Kenji. I have the same machine as you (Lelit Bianco), and I tried this today with the two-hole tip. Worked great! I even stirred-in some shredded cheese and chopped, cooked bacon. Super easy and delicious. You're right that the finishing point is obvious. They're not done, not done, not done ... then DONE! (Oh, and I have zero concerns about "backflow". If folks are worked-up about it, they can just buy a second 2-hole steam nozzle, one for milk and one for eggs. Easy-peasy.
The new studio/kitchen just looks so damn good! Great lightning, decor, nice camera work. Very impressive!
You look great man! Congrats on getting fit!
Thanks, it’s been a journey!
@@JKenjiLopezAlt those veins are popping ouuutttt
@@JKenjiLopezAlt post your fitness regimen! please
Kenji teach us how you did it!
@@JKenjiLopezAlt Congrats! You are truly an inspiration!
Kenji you have taught me so much over the years. Thank you for your guidance for the home cook. Please, please, please make a video about your "Best Chili Ever" recipe. I've made it and it deserves a video of its own.
I've just used his quick chili recipe and made the paste separately it rules
Tried this today and it was phenomenal! My life is changed forever.
Lol when those last set eggs come out onto the plate and Kenji chops it up, it reminds me so much of the Simpsons episode where Bart puts a marshmallow in his hot cocoa and it sucks it all up and fills the cup.
Season 7 episode 11, came out on the 17th Dec 1995.
@@kazaral 🗣 neeeeeeeeeeeeeeeerrrrrrrd
@@kazaral WELCOME THRILLHO
Ive been losing weight and cutting down on alcohol, so im inspired to see your results. Good stuff mate
Saw this video while making my morning espresso, so tried it on a whim.
Went great, but a couple lessons learned.
The eggs don’t swirl like milk, so it’s hard for them to adequately mix using milk frothing techniques. I did 3 eggs, and my línea micra steam setting was at 2. In retrospect, I should have done 2 eggs and set the steam to 1. My eggs were really cooked where my wand spits out steam, but a little undercooked at the bottom under the eggs. Alternatively, I could have agitated it with the steam wand directly.
I was touching the side of the cup to check for temp because it felt like nothing was happening. Then magically the eggs set and I had to quickly shut everything off. So checking for temp from the side like you would milk was misleading.
I was visiting family when this posted. I tried it this morning now that I'm home. This may be my new method for 'scrambled' eggs.
Perfect consistency for me.
I want to try some mix ins.
Clean up was less fussy than I thought it would be too.
RIP to your salt cellar 😔
We made "espresso eggs" like this at the Two Bit Rush in 1974 in Bloomington, Indiana. Very tasty, light, easy, quick, nutritious, and fun.
Funny how everyone is worried about this damaging the machine and yet the one in the cafe looks like it’s never been cleaned and is working just fine
I bet this would work with a (liquid-heavy) New York cheesecake type of custard mixture, too. Instead of Basque 'burnt' cheesecake, it could be Seattle Steam-Coddled Cheesecake?
They weren't as custard-y, but my favorite coffeeshop 25 years ago used to scramble eggs for breakfast sandwiches with their espresso wand. I miss that place.
Thank you very much for bringing this great idea to UA-cam.
should mention the bianca has a double walled steam wand, on cheaper machines where the wand is hot to the touch , id imagine cleaning is a bit more annoying
I miss the POV videos. I hope he does those again in the future.
Damn Kenji! Looking good man
Will try it on the espresso machine in my office, when nobody is watching. ❤
A longstanding cafe and kitchen out of downtown Portland, Anna Bannanas, also does scrambled eggs using an espresso steamer! I tried them back in 2019, and still fondly remember them. Recommended if you're in the area.
@@ExterminatorElite thanks for the rec! I don’t own an espresso machine but would love to try this out
The lighting and camera in your new space is really good, now. Almost sitcom-like ! Very nice.
Well, at least we now know what you're doing with all of the eggs that you cracked in the last video!
:))
I miss the go-pros but this new style is so beautiful! As beautiful as your food and your smile :)
Hi, Kenji, It might be an interesting experiment to try your perfect scrambled eggs recipe with corn starch with this method.
What a coincidence, just watched James Hoffman's video about this last night!
I bet bottled concentrated hon/men-tsuyu would work great, if you don’t wanna add excess water/dashi/broth/liquid… or maybe even just hondashi powder. ✨✨
An interesting experiment might be mixing in a bit of milk with some tapioca starch, as ladyandpups does with her scambled egg recipe.
The thumbnails on this video definitely generated a "oh god, what is happening?!" look from my face.
I have breakfast at Buvette in NYC one morning every time in NYC. Love that place. The eggs are unique, and it's got a really cool vibe, although it's gotten much busier in the last few years.
Kenji, you’re a mad man! And I love it😂 I can’t wait to try this.
Usually Kenji’s videos are an instant like for me, but I gotta say I hesitated for this one
edit: The end result looks delicious tho!!
Seems like an absolute nightmare to clean too.
@@anderudp you can just steam water with soap to clean it
I think if the machine is PURELY for eggs then theres no problem :) and the machines are fairly easy to clean with soap and water haha
You can watch me clean it three times in the video. It’s as easy as cleaning milk proteins, if not easier.
@@JKenjiLopezAlt Washing the cloth you cleaned it with will not be easier to wash than washing a cloth used to clean milk proteins.
There are espresso places in the San Diego area that scramble eggs with a steam wand. Espresso drinks and scrambled eggs. One in Encinitas was in an old train station.
Any idea what any of them are called?
@@Cyrribrae I think it was Pannikin, but I haven’t been there in a long time.
I saw them do this at a restaurant in Barcelona and thought they were nuts
I just tried this for breakfast, great little technique that will definitely be used! Some hot sauce on top and they're good to go!
I just watched a video of James Hoffmann watching a video of you using an espresso steam wand years back on eggs
Love the idea of me making my eggs on my Pavoni - gonna try it tomorrow! thank you as always for the free quality content
@@fluffmallow1159 don't ruin your pavoni!
@@scottburlington6645 do you think this would ruin it? Doesn't seem that different to milk to me
You were so preoccupied with whether or not you could you didn't stop to think if you should
😆
this reminds me of when I'm usually late for something in the morning and microwave eggs in a cup with some butter, it's very similar to this although not as creamy lol
I microwave egg whites in a flat bowl with dried chives or dill. I might stir in a spoon of cream cheese. Quick/easy/tasty.
Finally a methodology I beat you too Kenji! This method works folks and makes some super creamy eggs.
Cafe across the road from railway station in Glasgow, Scotland, was making them like this back in 1984!
This would be a good way to utilize the steam from an instant pot. Just need a rod to redirect it.
They used to do this to make an egg sandwich at a Connecticut muffin I used to go to in Kensington Brooklyn until the health department shut it down... The sandwich making, not the store itself which I think is still in business
Some might worry about salmonella in the wand.
You are amazing Kenji!!!
When I read the title, I thought "This is unhinged." 10 minutes later and I suddenly know what I'm making for breakfast tomorrow...
this is what it looks like when i microwave my eggs in 7 second intervals whipping it each time. I quite like em that way :D
When I do egg whites it sorta looks like this. I add dried herbs/mushroom powder etc. With or without oil, the bowl is a bit of a pain to wash with the egg stuck to it. 🤷♀️
@@cheshirecat7132 I use plastic bowls for eggs and that tends to work pretty well
Mildred's in Kansas City (both locations) does the eggs for their wraps and sandwiches this way. They're amazing. Get the jalapeno cornbread as a substitute for your bread on the sandwich!
I've been doing scrambled eggs in the microwave recently - 2 eggs, some milk, and butter in a porcelain bowl; nuke for 30 seconds, stir, and then nuke for progressively shorter periods stirring each time. It generally takes about 2.5 minutes total, the texture is great, nothing sticks, and there is no pan to clean.
It reminds me of Vietnamese egg coffee. You should also try Egg Latte/Cappuccino next.
minced pork and garlic/shallots (fried) in with the mushroom and kombu is going to be bomb!
so i'm going to go out and buy a $300 espresso machine to cook eggs with, this seems very economical way of cooking eggs
That looks great! I have some dashi concentrate that I might try adding when I make this.
Love that houseboat kitchen. And while the San Francisco Bay Area misses Kenji, Seattle looks good on him! Looks ten years younger and 15 lbs lighter. :)
I have the same machine (Lelit Bianca V3). I just might have to give this a try sometime...
eggsperiment
Kenji rarely disappoints.
i only just now, saw the "I am Kenjough" on the apron lol
Shout out to City Bakery in Bloomington, IN who was doing this back in 2008 when I was studying music there!
They had some tupperware containers with a hole in the lid to accommodate the steam wand, which really cut down on the mess.
Oh dang I had no idea they were doing that back then, I should've checked it out! Looks like they're closed now and replaced by BBC
We made "espresso eggs" like this at the Two Bit Rush in 1974 in Bloomington, Indiana. The coffee shop was in Dunkirk Square and we, too, used Tupperware at the time.
I thought of this just yesterday, wondering whether it would be possible / make an interesting texture. Nize!
great video! does it matter when you inject air like it does for milk?
I don’t know if the place still exists, but in Reno in the 80s Deux Gros Nez made their eggs this way
Kenji 5 years ago: "These eggs alone might make me buy an espresso machine"
Kenji once he sets up a kitchen that he has to himself: drops $3k on a dual boiler espresso machine with flow profiling just to steam eggs
I would never try this with my current espresso machine but if I ever upgrade it and happen have a spare lying around... I might have to give it a shot
Zanzibar's in Des Moines serves their eggs cooked with the steam wand - very hard scrambled egg, but still very good
I like this eggsperiment , will do it tomorrow 😅
I’m jealous of your espresso machine 😅 That’s a nice one
Who got you that fantastic Hedley and Bennett apron?? I laughed when I finally saw the embroidery, hee!! I hadn't heard about her but happened upon her and Brad Leone cooking tacos in LA at their warehouse. Too funny.
I haven't watched Kenji in a while, he SHRUNK
can you fill the tank with oil and make hollandaise?
Finally a way to make eggs that sounds like summoning the devil
Egg mug evolution. I microwave egg in a butter lined coffee mug everyday. CHeese and hotsauce too.
Since you're fascinated with the steamed egg, could you make the omelet over rice, where it is slit down the middle and it just pours out over the entire dish?
I can NOT remember the name, but it looks fabulous AND delicious!
@@tahursh637 omurice is the name I believe!
@@KevinHesp it is yes
It's basically a french omelette on top of fried rice, highly recommend you watch his video on french omelettes and apply that technique.
I saw I think Alton Brown(although it could have been another FoodTV host) do this many years ago, like pre-UA-cam age and he said this was the best way to do scrambled eggs.
love the lelit machine, sorry to ask but what grinder do you use? two worlds collide...
Just wondering - did you crack these eggs on a flat surface, on the edge of a bowl, or by hitting two eggs together?
Back in the late 90s/early 2000s, there was a cafe in Los Angeles that used to do this for their breakfast sandwiches. No idea if they're even still there, but I used to eat there all the time.
Edit: I think it may have been Perfect Donuts in North Hollywood, not sure.
Kenji adds another pleat to his chef hat today
Excited for these videos!
*eggcited
My concern is not the cleanliness but any lingering eggy smell on the wand. But it's nothing a tiny bit of dish soap couldn't handle. I'll try this for sure.
I keep staring at the wand!!
I've been to Buvette and had the steamed eggs they were very good
We started at late night smashed cheeseburger - how did we end up here?
😹
There was a cafe in Santa Cruz, CA in the 1980s that made eggs this way!
Jeez... who do I see here? Congratulations! Happy to see you again! Now we now what you have been doing! You can clearly see a lifestyle change.
where’s the late night pov cooking videos, those used to be my favorite.
Kenji, do you ever use liquid eggs from the store? I tried them one time and I thought they made amazing scrambled eggs. My guess was that they incorporated water into the eggs. I don't know if they just added water or there was some way they added water and kept them from separating but for some reason they came out great. Any ideas? Wondering if they have some similarities to what you are doing here.
Definitely an upgrade on the microwaved "cup-egg"
you used this same method to make the espresso wand sandwich?
My jaw dropped when he poured the egg onto the plate
I’m wondering if one could bake a mug cake using this method? That’s a complete breakfast - espresso, eggs, and cake. :)
Try a vanilla custard! If i had an espresso machine id try myself
This is giving me flashbacks to those universally panned rolled egg makers, but now someone's telling me "But we fixed it! You just need an $900 machine to make it!"
Those didn't use steam, it was just heat
Looking amazing Kenji.
Oof, sanitizing that bad boy after 😭😭😭🤣