Michelin-Starred Chef Reveals A Surprising Secret To His Scrambled Eggs | HuffPost
Saw this link and I am passing it along..
Saw this link and I am passing it along..
I saw this video a while ago and made a mental note to try it out of curiosity. As CD said, the lack of butter or bacon fat will make a difference. I don't think a drizzle of olive oil will make the difference.
Still gonna try it though.
I have a non-stick skillet that I use only for eggs and the occasional crepes. It couldn't be easier to clean - stuff just wipes right out.Anything that will keep me from having to clean up the mess that's called a pan after I've scrambled some eggs. I'm going to try it tomorrow morning and if it works, that's how eggs are gonna be done till I get a non-stick pan to cook them in.
After today's mess, it certainly couldn't get any worse.
Edit: in the video, why is she straining her eggs before she whips them? I've never seen that before.
Anything that will keep me from having to clean up the mess that's called a pan after I've scrambled some eggs. I'm going to try it tomorrow morning and if it works, that's how eggs are gonna be done till I get a non-stick pan to cook them in.
After today's mess, it certainly couldn't get any worse.
Edit: in the video, why is she straining her eggs before she whips them? I've never seen that before.
Anything that will keep me from having to clean up the mess that's called a pan after I've scrambled some eggs. I'm going to try it tomorrow morning and if it works, that's how eggs are gonna be done till I get a non-stick pan to cook them in.
After today's mess, it certainly couldn't get any worse.
Edit: in the video, why is she straining her eggs before she whips them? I've never seen that before.
Buy a cheap-o nonstick egg pan, stat!
OK, first experiment over! I can report that eggs do indeed scramble in boiling water but - and this is a big but (bigger than mine even) - you'd better have the eggs at room temperature before adding them to boiling water.
As anyone who has cooked and/or taken a chemistry class knows, adding something cold to boiling water lowers the temp and sometimes stop the water from boiling. Having both cooked (as in I should know better) and taken a chem class (OK, it was back in 1982), I have to admit I do lack a lot of common sense.
...As anyone who has cooked and/or taken a chemistry class knows, adding something cold to boiling water lowers the temp and sometimes stop the water from boiling...
Question I don't know the answer to.
If using an Induction cooktop, and the water is at a boil, will it get back to that boil quicker ( when adding something cold to it) than a conventional cooktop?
Ive never worked with Induction appliances, so Im just curious about this.
This is true. However, you can lessen the impact of this phenomenon but boiling a larger quantity of water. Not sure if it's worth it for a couple of scrambled eggs.
It's not. Plus if I heat the pan to high heat. my eggs get done faster than the water gets boiling. It was the largest pot I had and it was filled with a lot of water. Maybe one of these days I'll just amble on down and get a non-stick pan.