Alright, everybody settle down. Thank you. Alright, this is still sort of a test, test now the equipment and camera as you’re adjusting.
Today, we’re making scrambled eggs. This is from my sister ‘Lanina’. Most people make very rubbery overcooked scrambled eggs. I’m going to show you how to make the custard style. So, I’ve got a couple of eggs, couple of small chunks of butter, some fresh chives I snipped off and a little bit of salt and pepper. So, we’re going to add just half the butter okay about a teaspoon in a warm pan. Alright me my heat is on low. And I’m just going to kind of get that scrolling around and melty. And just before it’s all melt, I’m going to add my two eggs. Now, you’re maybe thinking why I didn’t beat the egg. You don’t need to. If you want beautiful like custardy just wonderful scrambled eggs, do it like this.
So, your heat’s on low. You’re going to pop those yolks with your silicone special. And now, I’m not a scientist but if you’re not using a heat proof, one of those cheaper specialist, it’s not going to be good. So, use your silicone heat proof rubber specialty, any style would do. I really like this kind here. It’s very sturdy. And on low flame, you’re just going to keep stirring those eggs and they will mix up in the pan so you don’t have to scramble ahead of time.
Also, important key factor, I’m picking it up and off the heat and raising and lowering the pan that controlled heat. Eventhough the heats on low medium low, I still can pick it up because I think it’s getting too hot. You don’t want to cook scrambled eggs too fast otherwise they coagulate and that’s what forces the water out of the protein strands and that’s when you get the runny watery scrambled eggs with chunks of hard egg and liquid.
So, what we’re trying to do is make this beautiful custard. See, it starts to steam now and I’m getting close .So, I’m going to add my chives. And again, there’s a difference between runny and custardy because I’m looking for custardy. So, there we go. So now, at this point, I’m going to finish in the classic—method the heats off. There are still some heat in that pan so eventhough maybe they were little soft I know that heat in the pan is going to finish it to the perfect consistency that I want. So, that little bit of cold butter at the end and other maybe ½ a teaspoon to a teaspoon of butter at the end, that’s really what makes it creamy. Now, you had your salt and pepper so if you add your salt and pepper at the beginning which most people do that’s what’s kind of impose the water out of the egg and makes it kind of weird. So, there’s my beautiful custardy egg and here’s my really just don’t know how to use that equipment yet. I blocked the money shot. The money shot was a beautiful custardy eggs going on a toast, totally blocked by the pan. So, embarrassing but anyway, I’ll figure this stuff out I promise and that’s it.
Now, there’s no butter on this toss so we get it zoom in close up the toss, practicing zooming, here we go. See the eggs are still buttery and rich I don’t need the extra butter on the toast. So try that, make that, go to the site get all the details and as always enjoy.
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