Every Way to Scramble Eggs

Summary

This video explores various techniques for scrambling eggs, from classic French soft scrambles to innovative methods like microwave and bag-cooked eggs. Each style is tested, including American diner-style, Greek praasada, Ethiopian Enkala Furer, and Chinese stir-fried tomato eggs, showcasing diverse textures and flavors. The video offers both traditional and modern takes on scrambled eggs, emphasizing their versatility. With humor and practical tips, the Flavor Boys guide viewers through 20 different scrambled egg techniques, highlighting the global appeal of this breakfast staple. Ultimately, the Greek scrambled eggs stood out as the favorite, praised for their freshness and simplicity.

Takeaways

• 😀 Soft scrambled eggs are cooked at the lowest heat possible, resulting in a creamy, soft texture, perfect for delicate dishes like toast with eggs.
• 😀 Medium scrambled eggs are cooked on low to medium heat, creating a creamy texture with slightly larger lumps, a common choice for breakfast spots.
• 😀 American diner-style hard scrambled eggs are cooked on medium heat with less stirring, forming larger chunks and fully cooked eggs.
• 😀 The folded or wavy egg technique involves stirring in straight lines to create folds, producing a soft yet distinct texture.
• 😀 The classic French whisked scrambled eggs use low heat and require constant stirring to achieve a fine, creamy texture.
• 😀 Cold pan scrambled eggs, popularized by Gordon Ramsay, are cooked in a cold pan with cold butter, offering a rich and buttery flavor.
• 😀 Hot pan flash scrambled eggs are cooked quickly in a preheated pan with oil, giving a crisp texture and slightly caramelized flavor.
• 😀 Bénédictine-style scrambled eggs are cooked gently over a bain-marie, resulting in a soft, airy texture that is delicate and light.
• 😀 Scrambled eggs in a bag, cooked sous-vide in a water bath, create an unstructured, soft texture but may lack flavor and consistency.
• 😀 Healthier scrambled eggs made from just egg whites are lower in fat but are considered less flavorful and have a less enjoyable texture.

Q & A

What is the technique used for making soft scrambled eggs?

The technique for making soft scrambled eggs involves cooking the eggs over very low heat while constantly stirring. The eggs should remain soft, creamy, and slightly wet, with a delicate texture. The pan is then removed from the heat to allow the residual heat to finish cooking them.

How does the medium scrambled egg differ from the soft scrambled version?

The medium scrambled egg is cooked over a low to medium heat, which results in a slightly firmer texture with larger egg lumps compared to the soft scrambled egg. It’s a more traditional style, often seen in breakfast restaurants, and has a creamy yet slightly more textured consistency.

What is the key characteristic of American diner-style hard scrambled eggs?

American diner-style hard scrambled eggs are cooked over medium heat with less stirring, allowing the eggs to form larger chunks. The result is a fully cooked, tender scrambled egg with noticeable chunks, making it suitable for breakfast sandwiches or as a hearty meal.

What is the method for preparing folded or wavy scrambled eggs?

For folded scrambled eggs, also known as wavy eggs, the technique involves cooking the eggs on low heat with butter and using a straight-line motion around the eggs to create folds and waves. The eggs are allowed to set slightly before being removed from the heat for a soft, creamy texture.

How is the French-style whisked scrambled egg different from other types?

French-style whisked scrambled eggs are made by cooking the eggs in a cold pan with butter, allowing them to cook slowly over low heat. The eggs are stirred constantly to create a fine, smooth texture, but they are cooked to a medium firmness compared to the ultra-soft scrambled eggs.

What makes the cold pan scrambled egg unique?

Cold pan scrambled eggs involve placing the eggs and butter into a cold pan, then heating the pan gradually. This method results in a creamier, buttery texture, with the eggs being cooked more gently than with traditional scrambling methods.

What is the hot pan flash technique, and what effect does it have on the eggs?

The hot pan flash method involves cooking the eggs in a preheated pan with oil for a very short time—around 20 seconds. This results in a faster, more intense cooking process, which often produces a stronger caramelized flavor, but can also lead to a slightly burnt taste.

How does the bain-marie technique affect scrambled eggs?

The bain-marie technique involves gently cooking the eggs over indirect heat using a water bath. This slow, consistent method creates extremely soft, airy scrambled eggs with a delicate texture, making it an ideal approach for achieving a light, refined scramble.

What is the scrambled egg in a bag method, and how does it compare to traditional methods?

The scrambled egg in a bag method involves sealing the eggs in a plastic bag and cooking them in a water bath at 75°C for 15 minutes, shaking them every 5 minutes. While this technique is more time-consuming and results in an inconsistent texture, it creates an extremely soft, yet somewhat underwhelming scramble.

What are the main differences between scrambled egg whites and regular scrambled eggs?

Scrambled egg whites are made using only egg whites and often cooked with oil instead of butter for a healthier option. The texture is less creamy and lacks the richness of traditional scrambled eggs. While they’re a low-fat option, they are often considered less enjoyable due to the lack of flavor and texture compared to full scrambled eggs.

How does deep-frying scrambled eggs differ from other methods?

Deep-frying scrambled eggs involves cooking the eggs in hot oil at around 175°C, resulting in a crispy, greasy texture. Although the eggs have a unique look and taste, they are overly oily and not recommended for regular consumption.

What are the main benefits of using Chef Mike (the microwave) for scrambled eggs?

Using Chef Mike, or the microwave, for scrambled eggs is a quick and convenient method that requires minimal cleaning. Eggs are cooked in a microwave-safe container with a little butter, stirred in between cooking intervals. While the texture may not be perfect, this method is fast and easy for busy mornings.

What makes the Greek scrambled eggs (Sascara) stand out?

Greek scrambled eggs (Sascara) are notable for their use of fresh ingredients like feta, oregano, and tomatoes, creating a flavorful, fresh-tasting scramble. The dish is light, healthy, and lacks the richness of butter or cream, relying on the freshness of vegetables and the olive oil for flavor.

How does Ethiopian scrambled eggs differ from other regional styles?

Ethiopian scrambled eggs are prepared using spiced clarified butter (ghee), shellots, green jalapenos, and fresh tomatoes, creating a unique flavor profile. The dish is often paired with teff bread, offering a spicy, savory flavor with a delicate texture, making it distinctly different from other scrambled egg styles.

What makes Nigerian egg stew unique?

Nigerian egg stew is made by blending tomatoes, red pepper, and scotch bonnet chili into a puree, which is then cooked with onions and garlic. The eggs are added to this rich, spiced sauce and seasoned with curry powder and paprika, creating a flavorful and slightly spicy dish often served with rice or bread.

What makes the Chinese-style tomato stir-fry scrambled eggs stand out?

Chinese-style tomato stir-fry scrambled eggs are made with a combination of sesame oil, garlic, green onion, and tomatoes. The eggs are cooked to a medium consistency, then combined with a tomato-soy sauce mix, creating a flavorful, sweet, and savory dish with a rich umami taste. The addition of sesame oil gives it a distinct aroma.

What is the special twist in the New York-style scrambled eggs?

New York-style scrambled eggs are made with a touch of double cream and ricotta cheese. This gives the eggs a rich, creamy texture, while the chili flakes add a subtle heat. The final dish is finished with a drizzle of olive oil, giving it a deliciously creamy, peppery flavor.