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.
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 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?
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.
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.
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.
I make these every day now. I don't put butter in, I should try that. I love them! thanks for this tip. A bit hard to clean off the wand, takes a bit of scrubbing.
For an even softer texture you can stop steaming pretty much the moment you notice the mixture stops swirling. For me that was just after it hit 74°C (165°F), so it's perfectly safe. It's well above the coagulation temperature of egg white and yolk, so the mix will continue setting after you stop steaming - you might just want to give it a quick stir as soon as you stop, to make sure there are no cold/hot spots. I go for a dollop of Greek-style yoghurt rather than the butter, since most of the time I find that quite rich enough.
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
the small cafe near my work used to do this and top it with various different options in a little cardboard takeaway container, it never recovered after COVID Lockdown here in the UK, i miss it!
Just tried this with the exact same machine! Works great but definitely need to use some water to wipe off the steam wand. Tastes pretty fantastic. I do think that if done regularly one should make sure their steam wand stays clean
When cleaning my steam wand, I like to use hot water (from the hot water spout) in a milk jug and add a drop of dish soap. Dunk the steam wand into the jug and start the steam. Cleans it within seconds!
My old man used to do "scrambled eggs" this way at our cafe from the late 90s to early 2010's before we renovated and actually started making scrambled eggs proper.
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.
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. ✨✨
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.
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!
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.
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. :)
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.
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 tried the eggs today. Best damn eggs I had in my life. I made my own mix but slap of butter on and then steamed it. Egg intake definitely going through the roof.
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.
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. 🤷♀️
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.
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.
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.
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.
@@robadr13 when I was a kid my mom taught me some easy safe meals to make when I came home for lunch when she had to be at work one of them was a simple microwaved egg in a couple, maybe chop some onions or peppers, stir them with an egg in a cup and just microwave, I forget how long now, and it comes out in the shape of the cup, then you could eat it between bread with some ketchup, I didn't like hot sauce back then but I'd probably use hot sauce now instead of ketchup
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
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, someone on espresso subreddit (on Dec 13) accidentally forgot to flush out the acidic descaling solution inside the machine while steaming their milk and it turned into cheese. Seemed to turn into cheese real quick. Perhaps that's some "hack" you can try next with your machine :)
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
You respect the wand. It urks me to even do breve
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.
that sounds amazing
Thank's for the idea, I might consider that when opening my cafe here in Japan.
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
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 is being held hostage by Big Egg
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.
The new studio/kitchen just looks so damn good! Great lightning, decor, nice camera work. Very impressive!
Earlier this year I was backpacking trough Colombia and because of your video I stoppped in salamina. Lovely cafe, lovely town, lovely region!
This guy is travelling backwards in time.
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.
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!
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
Tried this today and it was phenomenal! My life is changed forever.
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?
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
Ive been losing weight and cutting down on alcohol, so im inspired to see your results. Good stuff mate
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
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.
It’s amazing how you’re still making great informative videos after all these years bro. Thank you.
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.
I make these every day now. I don't put butter in, I should try that. I love them! thanks for this tip. A bit hard to clean off the wand, takes a bit of scrubbing.
We made "espresso eggs" like this at the Two Bit Rush in 1974 in Bloomington, Indiana. Very tasty, light, easy, quick, nutritious, and fun.
For an even softer texture you can stop steaming pretty much the moment you notice the mixture stops swirling. For me that was just after it hit 74°C (165°F), so it's perfectly safe. It's well above the coagulation temperature of egg white and yolk, so the mix will continue setting after you stop steaming - you might just want to give it a quick stir as soon as you stop, to make sure there are no cold/hot spots. I go for a dollop of Greek-style yoghurt rather than the butter, since most of the time I find that quite rich enough.
RIP to your salt cellar 😔
The lighting and camera in your new space is really good, now. Almost sitcom-like ! Very nice.
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.
the small cafe near my work used to do this and top it with various different options in a little cardboard takeaway container, it never recovered after COVID Lockdown here in the UK, i miss it!
Damn Kenji! Looking good man
My mom did this at our bakery in the late 80’s in Calistoga. Best eggs ever!
I tried making these today. Absolute game-changer!
I miss the go-pros but this new style is so beautiful! As beautiful as your food and your smile :)
Thank you very much for bringing this great idea to UA-cam.
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.
Will try it on the espresso machine in my office, when nobody is watching. ❤
Just tried this with the exact same machine! Works great but definitely need to use some water to wipe off the steam wand. Tastes pretty fantastic. I do think that if done regularly one should make sure their steam wand stays clean
When cleaning my steam wand, I like to use hot water (from the hot water spout) in a milk jug and add a drop of dish soap. Dunk the steam wand into the jug and start the steam. Cleans it within seconds!
My old man used to do "scrambled eggs" this way at our cafe from the late 90s to early 2010's before we renovated and actually started making scrambled eggs proper.
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.
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. ✨✨
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
@@nicknish Just Bob on Alberta also does their eggs this way
Kenji, you’re a mad man! And I love it😂 I can’t wait to try this.
great video! does it matter when you inject air like it does for milk?
I've seen this occasionally in the Seattle area since the 1990's for breakfast sandwiches and burritos at coffee stands.
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!
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.
Just wondering - did you crack these eggs on a flat surface, on the edge of a bowl, or by hitting two eggs together?
An interesting experiment might be mixing in a bit of milk with some tapioca starch, as ladyandpups does with her scambled egg recipe.
Well, at least we now know what you're doing with all of the eggs that you cracked in the last video!
:))
What a coincidence, just watched James Hoffman's video about this last night!
Hi, Kenji, It might be an interesting experiment to try your perfect scrambled eggs recipe with corn starch with this method.
Kenji you've really made it now that the onion wrote an article about you. Congrats!
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 just tried this for breakfast, great little technique that will definitely be used! Some hot sauce on top and they're good to go!
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.
Cafe across the road from railway station in Glasgow, Scotland, was making them like this back in 1984!
love the lelit machine, sorry to ask but what grinder do you use? two worlds collide...
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.
That looks great! I have some dashi concentrate that I might try adding when I make this.
This would be a good way to utilize the steam from an instant pot. Just need a rod to redirect it.
The thumbnails on this video definitely generated a "oh god, what is happening?!" look from my face.
I tried the eggs today.
Best damn eggs I had in my life. I made my own mix but slap of butter on and then steamed it. Egg intake definitely going through the roof.
I'm going to try this, looks so good
Surely there is a cost effective way to replicate such results, because it is impressive. I’m sure science has an answer.
Atlas Cafe in SF has been doing this for years, but they will still put it on an English muffin or croissant after.
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.
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.
When I read the title, I thought "This is unhinged." 10 minutes later and I suddenly know what I'm making for breakfast tomorrow...
Finally a methodology I beat you too Kenji! This method works folks and makes some super creamy eggs.
Excited for these videos!
*eggcited
I don’t know if the place still exists, but in Reno in the 80s Deux Gros Nez made their eggs this way
Cafe pergolese in Santa cruz CA did this in the 80's
Zanzibar's in Des Moines serves their eggs cooked with the steam wand - very hard scrambled egg, but still very good
It reminds me of Vietnamese egg coffee. You should also try Egg Latte/Cappuccino next.
I just watched a video of James Hoffmann watching a video of you using an espresso steam wand years back on eggs
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
Would cheese be possible mixing in this?
Sir what kind of milk do you want with that… I WANT EGG, WHOLE EGG
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.
First saw this technique at a Vancouver Kino Cafe on Cambie Street in the late 80's.
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 have the same machine (Lelit Bianca V3). I just might have to give this a try sometime...
You are amazing Kenji!!!
I thought of this just yesterday, wondering whether it would be possible / make an interesting texture. Nize!
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.
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.
@@robadr13 when I was a kid my mom taught me some easy safe meals to make when I came home for lunch when she had to be at work one of them was a simple microwaved egg in a couple, maybe chop some onions or peppers, stir them with an egg in a cup and just microwave, I forget how long now, and it comes out in the shape of the cup, then you could eat it between bread with some ketchup, I didn't like hot sauce back then but I'd probably use hot sauce now instead of ketchup
Well Kenji you’re an odd fellow, but I must admit; you steam a good egg.
El café El Polo also makes the steamed bread in a similar way. Had Kenji tried this as well?
Everybody be so creative!!!
I've been to Buvette and had the steamed eggs they were very good
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.
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.
can you fill the tank with oil and make hollandaise?
looks somewhat similar to microwaved eggs in a mug. Do they taste any different?
I’m jealous of your espresso machine 😅 That’s a nice one
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, someone on espresso subreddit (on Dec 13) accidentally forgot to flush out the acidic descaling solution inside the machine while steaming their milk and it turned into cheese. Seemed to turn into cheese real quick. Perhaps that's some "hack" you can try next with your machine :)
I like this eggsperiment , will do it tomorrow 😅
I saw them do this at a restaurant in Barcelona and thought they were nuts
How did you confuse eggs and nuts? ;)
is the mug not hot when you palm it under the wand like that?