The Three Things Culinary Schools Should Teach You: Scrambled Eggs
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- Опубліковано 10 тра 2024
- Scrambled eggs-one of the first dishes most people learn how to make. Heat up a pan, add some fat, and add beaten eggs. Simple, right? Well, yes and no. While it may be one of the easiest to make, it’s also easy to mess up. Cook the eggs for too long or at too high a temperature and you end up with a rubbery, weepy scramble. Add in the fact that you can achieve a wide variety of textures, and the dish doesn’t seem very simple at all. ChefSteps co-founder and executive director Grant Crilly shows you how time, temperature, and agitation can produce wildly different variations on scrambled eggs, and he offers a few key lessons on how to make the perfect scrambled eggs, whatever “perfect” means to you.
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Recipe:
Precision Scrambled Eggs: chfstps.co/4cv6JLZ
[Time codes]
0:00 - How to make any scrambled eggs
0:30 - How does cook time affect your scrambled eggs?
2:40 - How to make soft-scrambled eggs
3:58 - How does agitation affect your scrambled eggs?
5:12 - How to make diner-style scrambled eggs
6:43 - How does temperature affect your scrambled eggs
9:23 - How to make “reverse” scrambled eggs
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the saturation on this video is wild
Eggs look glow in the dark
Don’t worry, they fired the intern.
Hahaha... your comment was the first up. And yeah, Coldplay would be proud :'D
"This one looks like it got shot of the cloaca, high-speed", many thanks my dude, laughed for way too long at that XD
Best video I have seen on eggs, excellent video, my style of process and thinking. Although the reverse scramble, you taught me a trick to add the cream at the end, which I think I will do shortly but adding stracciatella (the inside of a creamy burrata ball)/// thanks, now out bed to make this! thanks for starting my day with something yummy to make!
Great fun to watch.....I have my own technique (super soft) but it was interesting to see the whole time/temp variation effects. Good one Chef Grant.
Absolutely great info! Thanks for helping me up my scramble game!!!
The reverse scramble is almost exactly what my grandmother used to do back on the farm, except she agitated them more in the skillet so they were a bit more homogenous. I do them like that but hold back an egg yolk and muddle it with the dairy, and add that after taking the skillet off the heat, mixing it through, cover and let it sit in the skillet for a minute while i finish everything else up.
That’s sounds like a good technique for some nice creamy eggs.
First one looked very nice. Cream scrambled is great. Thank you for sharing mate
Love the scientific approach 😊
Eggcellent video, thank you. Chef Steps Rocks 👍🏻👍🏻👍🏻
Take a shot for every time Grant says scrambled eggs
3 things I remember from Alton Brown - 1 tablespoon of milk per egg, cook on medium-low heat, and remove while still slightly wet.
I like the "reverse" method the best. Personally, I don't do any scrambling before cracking the eggs directly to the pan, take them off the heat when the yolks are still a bit runny. No cream.
Any chance y'all know the link to that type of bowl they mixed the eggs in at 1:21?
"Shot out of the cloaca high-speed." Whew, man.
😂
I take 8 minutes to do it super soft and creamy. Add some melting cheese, done when it's the consistency of a thick sauce, served in a ramekin. I use it as a dip.
That control freak looks like a new model… version 2? 👀
New Control Freak Home model is coming out shortly. Has exactly the same heating elements and power as the pro version
@@bostonbesteats364thank you! Good to know.
I just bought the pro model a few months ago. It makes cooking so much more logical to me.
Chefsteps dudes having a talk with the chicken "weneedeggs". No wonder eggs were being shot off😂
I was literally thinking about making eggs too
My favorite style of scrambled egg is from Hong Kong. Just look up Lucas Sin's Hong Kong Egg Sandwiches recipe on UA-cam, because it's a god send. I do a Japanese riff on mine by using dashi powder as the main seasoning. I also use sesame oil instead of neutral oil for additional flavor. It's amazing on rice.
How much milk and starch should you add if cooking a 20 pound case of liquid eggs in a tilt skillet?
❤❤😮😮❤❤😊😊❤❤ thanks for your ideas and lessons learned
How do I make the folded eggs from McDonald's? Love those.
"got shot of the cloaca" line caught me so off guard
I like soft scrambled best, I add butter to pan, add butter to beaten eggs with cream, add shredded cheddar then pan, at 45 seconds cheese not fully melted, final stir out of pan, onto plate to finish, add chives🥲. Think we all have been distracted cuz eggs do fast that we went over, but admit it we ate it anyway 🤣😂, no ketchup 🧟
You didn't do the Extremely high temp short time scrambled egg(my favorite)
Love sous vide scrambled eggs!
Nice dog 😅
❤❤❤
The soft one is over-cooked. There should be almost no discernible curd.
I may be lame, but I prefer the eggs cooked longer. I don't like the raw egg wet feel. I'd rather them be spongy. Maybe it's just because I grew up with them made this way.
mmmm... nice )
Do you know they have Pink eggs now out of chickens ??? It is like Easter all year round but their not hard boiled !!! Love this video I scramble the eggs most of the time !!!
Disappointed you didn’t do the “Gordon Ramsay” scrambled eggs. Man those are good.
Grant, sorry, you made a mistake at 10.04. Egg yolk cook and coagulate at a higher temperature than the white. Best.
That's what I thought. That's why sunny side up eggs can have fully cooked whites but runny yolks. I've never seen a yolk fully cooked before the whites.
UK: egg
US: ayyg
Only some American accents. Most still say eh-g and not ay-g
That precise induction burner is $1500. 😂 I'll pass.
It is a new home version launching with Us at ChefSteps. $1,299.00 for nonmembers $999.00 for our Studio Pass members.
@@kylhaselbauer6783 😂😂😂😂
weird you didn't try one from a cold pan. for sure my fav outcome
I feel like scrambled eggs are too varied to confine to a short-form video tbh. Of course time temp tech is a good way to break it down, but there's so much to go into that this video feels more like a teaser or quick tips rather than something that truly gets to the core of scrambled eggs.
I'd break it down into a few main things:
Curd structure - do you like your curds thick or thin? do you want many curds or few? the former touches on the frequency of agitation, while the latter touches on how much total agitation.
Texture - do you like your eggs soft or firm? browned or no? loose or tight? these touch on total cooking time, pan temperature, and agitation-time-temperature ratio respectively.
Mixture - do you like richer or lighter? airy or no? homogenous or mosaic? these touch on yolk-white ratio, mixing equipment, and mixing time/technique respectively
Variation - if you're adding extra things into your eggs, how moist is it? what colour is it and will it spread? will it over or undercook? etc. this touches on a whole other range of things that affects how your scramble cooks.
Can you please put in Celsius subtitles for the rest of the world?
There is no rest of the world, there is only 'MURICA!
"ayg"
Fahrenheit? Is this cooking for the middle ages?
freedom units > other units
Chef step come back
Add msg
Love the video, but someone needs to tell Grant how to pronounce the word egg.
First!
The camera or editing has made everything look awful🤢
Ekkk cornstarch in eggs
Huge fan but i feel like this was a lazy video. The diner style eggs and the non agitated one was disappointing. Also the time in temp is not realistic for regular stove top. Induction cooking is much quicker rendering most of this video useless to most of us. I wouldve been much more interested to see a sous vide scrambled egg 👀
how you gonna say induction is unapproachable but then ask for sous vide
Mmm lazy video? Im going to guess youve sous vide alot in your time. Honestly the sous vide is the lazy way and very uninteresting. Developing skills to be a chef at the level grant is will take you with your intelligence level a few life times but i wish you good luck in your induction journey.
How are you going to agitate in a Sous vide? I think the curd formation and semisolid nature is what makes scrambled eggs so good. At most you could get the French style soft scramble with sous vide ?
I don’t think it’s a lazy video, I do like the format for presenting lots of ideas. As for induction- they are the future and a lot of people have them. Also nick at CS did a sous vide eggs video a little while ago which is pretty good.
Low effort comment
Did you set the saturation slider to "radioactive"? And what's the point of demonstrating a temperature controlled technique that is useless to 99% of your viewers who don't own this fancy gadget?
Because they are Breville, and they are solely in business to sell Breville appliances. Do you not understand the point of 99% of videos on UA-cam?
All these eggs 👎. Disappointing.
I’ve never seen a stove that lets you dial in a numeric temperature (℉ nor ℃). It’s always Low-High or 1-10). How accurate is that? Especially since the device in the video is induction (which produces a magnetic field and not heat). Is it using a sensor to read the pan temperature? What brand of device is it? Just got a new induction stove and it’s the 1-10 kind, but now I want to upgrade if this is really a thing.
It's a new product on the CS website. While more subtle than a lot of such videos, this video kind of served as an ad.
It's the breville control freak... It's very accurate, and it has a probe attachment so that you can have it maintain heat based on the food in the pan.
@@JoshuaVogel79 JOSHUA. Miss you buddy
I have one from Rommelsbacher, there are quite a few induction cookers that have a temperature probe included that allow that sort of thing. Very useful!