I only eat scrambled eggs. I find runny yolks repulsive but that's just me. I make pretty good scrambled eggs and I knew about adding cream and soda water but I didn't know about leaving the eggs sit for 15 minutes in the salt and adding chunks of cold butter. A upgrade for sure much more creamy and fluffier. I think I have reached the pinnacle of scrambled eggs thanks to Chef Jean Pierre. Besides he's a hoot to watch and listen too he's like the absent minded chef.

I like mine yolks runny and my scrambled eggs more dry than his. I do leave the eggs to rest with salt and chives in it plus pepper and splash of milk. Sometimes add hot sauce and garlic powder. Cheese sometimes goes in with raw eggs just before cooking low, as omelette, or topped just before removing from heat. No pics of my scrambled eggs, because it's just scrambled eggs. Here's my favorite way to use bread, eggs, cheese, butter, chives, and S&P.

I'll have to try his technique, it sure looks good.
I scramble mine with chopped onion and sliced jalapeno, and atablespoon or two of grated parmesan

Franchise-dependent I’m sure, but the scrambled eggs at my local Denny’s are utter perfection. At least in the morning. They know me there. And Denny’s hash browns are unbeatable – fit for a king.

quote:

Originally posted by Pipe Smoker:
Franchise-dependent I’m sure, but the scrambled eggs at my local Denny’s are utter perfection. At least in the morning. They know me there. And Denny’s hash browns are unbeatable – fit for a king.

Nothing wrong with Denny's if they cook to you're liking. I'm fortunate we have two old school diners in town who turn out a killer breakfast. It's hard to pick between the two but one you can sit at the counter and watch this old gal run the griddle. She is a master and I'm mesmerized watching her handle eight or more separate breakfast orders at one time and not even break a sweat. Their hash browns are from fresh grated potatoes and they pile them high on your plate.

The other is a more traditional diner not quite as old school but independently owned. You can't see the griddle but what comes off of it is superb. If I had a complaint it would be they serve your eggs folded. Like a omelet but nothing inside but still perfectly creamy and firm at the same time.

First time I cooked scrambled eggs for my wife (she loves scrambled eggs) was the first time she realized she would never cook them again if she had anything to say about it.

So here’s my down snd dirty - i cook them IAW Alton Brown (though i use heavy whipping cream).

Room temp eggs and taking the pan off the heat soon enough are the key.

quote:

Originally posted by LS1 GTO:
First time I cooked scrambled eggs for my wife (she loves scrambled eggs) was the first time she realized she would never cook them again if she had anything to say about it.

So here’s my down snd dirty - i cook them IAW Alton Brown (though i use heavy whipping cream).

Room temp eggs and taking the pan off the heat soon enough are the key.

A link to the Alton Brown recipe please.

Waffle House.

Scrambled w/cheese.

It took me forever to identify the cheese singles they used, but I have them- Kraft Deli Deluxe.

I like Swiss in my scrambled eggs.

I want to try this Swirled Egg, or Tornado Egg, method. I think it looks really cool.

This is a Korean dish and they use rice. I have never tried rice with my eggs. I think I'll just try making the Swirled Eggs and putting that over a toasted buttered English Muffin.

Most people do not heat the pan properly when making scrambled eggs, my wife is one of them. I always put the pan on the burner while I’m getting everything together and it should be hot enough that that butter sizzles and almost browns. I learned in culinary school and still use the same method to this day: hot pan, stirring eggs quickly until just cooked then heat off and out of the pan before they overcook into rubber.

Needs more shredded cheese added before cooking.

I think those tornado eggs are harder to make then it looks. That's why they call the guy a omelet master. I don't mind some cheese in my eggs but I only do it at home when I can grate my own from a block of cheese. Most restaurants use the preshredded bag stuff which to me is flavorless and contains some anti caking agents to keep it from clumping together in the bag and it also keeps it from melting properly.

I tend to buy the more expensive cheeses you find in the deli. You can buy in much smaller blocks and a larger variety then the more commercial stuff you find in the cheese aisle. The deli block stuff seems to have a longer life if you store it properly and waste is minimal. Not to mention the flavor is far and away better. I will confess to keeping Velveeta singles around for when I do a grilled cheese sammy to go along with my 'mater soup!

Some use baking powder...not this chef though... https://www.youtube.com/watch?v=bqKq0bQHnZU

quote:

Originally posted by lastmanstanding:
I think those tornado eggs are harder to make then it looks. That's why they call the guy a omelet master.

That's basically the Korean's take on Omurice(omelette rice), a Japanese dish.


The swirl is a nice presentation, but doesn't affect the taste. As long as the omelette is fluffy and semi-runny, then it's a winner for me.

I learned how to make perfect scrambled eggs by watching Anthony Bordain make them on one of his shows. He was a kooky dude but he was also a great chef.

I like Chef Jean’s method and will give it a try!

quote:

Originally posted by Genorogers:

quote:

Originally posted by LS1 GTO:
First time I cooked scrambled eggs for my wife (she loves scrambled eggs) was the first time she realized she would never cook them again if she had anything to say about it.

So here’s my down snd dirty - i cook them IAW Alton Brown (though i use heavy whipping cream).

Room temp eggs and taking the pan off the heat soon enough are the key.

A link to the Alton Brown recipe please.

It’s not the recipe, it’s the method and, I cannot find it uploaded (it’s from Good Eats).

Looks like Jean Pierre picked-up on what Gordon Ramsey put out 10-years ago, which got the home cooking world chatting... despite it being a long-time technique in France. Regardless of method, heat control is key to any egg cooking over flame.....not too hot.

This is a variation I like doing, it uses corn starch (Chinese trick) which helps give the eggs a silky texture while thickening the liquids.

This is the reference Kenji gives:
MAGIC 15-SECONDS CREAMY SCRAMBLED EGGS

This is a Cantonese method, which has a lot of Western influence by virtue of Hong Kong & Macau, the spatula technique is the main difference which gives it the layered/ribbon appearance.


Ethan Cheblowski give an Alton Brown view of scrambled egg making

I been using Gordon Ramsey's technique with great results.

I have tried the swirled or tornado eggs, it is not as easy as it looks.