[Pro/chef] Soft scrambled eggs I made yesterday were lookin ideal
[Pro/chef] Soft scrambled eggs I made yesterday were lookin ideal
by DField118
28 Comments
Lord_Dizzie
They look perfect!
agarwaen117
Little fines herbes and Parmesan, 🤌
truethatson
Dayam yeah nailed it
CHRISKVAS
I think eggs have to be the most subjective food. I would put those back in the pan for myself until they don’t look so wet.
SiskoWithoutAGoatee
I would kill these. Soft scramble is my go-to preferred style of scrambled eggs (along with the French style).
I think so many people grew up with the diner-style eggs that are cooked to almost being dry, and that’s what we end up preferring. But, I can distinctly remember every now and then getting eggs like this and it being a revelation.
Outrageous_Engine_45
Those are excellent
MagazineDelicious151
Looks like they were outstanding
Ghork13
Too wet for my taste id send these back
BeebleBoxn
The best kind for Biscuits and Gravy
VaguelyArtistic
Just like my mom made 😭.
great_divider
These look delicious
chibinoi
I love soft scrambled style, particularly the French style.
Mortars2020
My mouth gushed looking at this. Mmmmm, just needs some flaky salt and chives.
Adi_San
Alternate heat and cold to get that texture
Arinoch
As someone who just made scrambled eggs that look nothing like this, I am both jealous and shamed.
Rectal_tension
Ex breakfast line cook here. I’ve cooked multi hundred thousands of eggs. These eggs are perfect. I hate going out to breakfast and getting butchered hard scrambled eggs. (Also burnt around the edges “Over Easy” eggs.
pk_
Slow and low, always get compliments
LogicNYC
I would like to see a video of OP making scrambled eggs
DField118
The funny thing is these are for my breakfast burrito so my guests can’t even see em. Thanks for the positive feedback ♥️
D-BO_816
Have a lady that sends hers back almost every brunch service if she can’t drink it through a straw.
Thinyser
As an amateur chef this isn’t what I learned as a soft scramble, this is an incomplete medium scramble where most of the egg is fully set (though not hard set) while some is still runny.
In a proper soft scramble you don’t have layers/ribbons of mostly set egg curds coated in uncooked egg as we have here. In a soft scramble you use very low and controlled heat and you continually and rapidly stir the eggs, moving them on and off the heat as needed so that the mass of eggs in your pan all reach the same temp at the same time (if the egg is setting up against your pan before you can stir it away you pan is too hot) and begin to barely “set” all at once, then you remove from the heat, aggressively stir in more room temp butter (to make sure they stop cooking AND keep them creamy) and plate.
They should not be like regular scrambled eggs at all, and there should be no fully solidified egg curds, it should be one mass of egg that is almost the same texture throughout, and that texture is somewhere between a very thick but creamy custard and a medium scrambled egg.
TheBlackestIrelia
god i hate wet eggs lol. Looking like the eggs from a can they serve at buffets that taste like water.
pressurepoint13
For many years I didn’t even know I liked my eggs like this.
Grew up with my mom’s scrambled eggs which were cooked through. And to this day I’ll still destroy an entire plate because they still taste EXACTLY the same as when I was 8 and loading up on protein for the coming 12 hour marathon of Saturday morning cartoons/video games 🤣
My dad worked long hours so some weekends he’d take us out for breakfast before leaving for the day. The Bob Evan’s nearby would cook their eggs like this and I would never touch them bc to my primitive child brain they weren’t fully cooked and would be slimy. But one day they came out looking much more cooked/dry so I took a big bite not realizing that bc of the way they were folded the inside was creamy/soft 😳
thedjas
Looks great – recipe please?
1998TG
I love soft scrambled eggs. Did you use Creme Fraiche for it? Or just the eggs & temperature control?
RitsuFromDC-
I don’t mean to be insulting, but why is it suddenly popular to not fully cook scrambled eggs?
Buttercupia
Oof I know what I’m having for lunch now.
Doesntmatter1237
Man I cannot get behind a soft scramble, I want those things fully solid and turning brown😂 to each their own though
28 Comments
They look perfect!
Little fines herbes and Parmesan, 🤌
Dayam yeah nailed it
I think eggs have to be the most subjective food. I would put those back in the pan for myself until they don’t look so wet.
I would kill these. Soft scramble is my go-to preferred style of scrambled eggs (along with the French style).
I think so many people grew up with the diner-style eggs that are cooked to almost being dry, and that’s what we end up preferring. But, I can distinctly remember every now and then getting eggs like this and it being a revelation.
Those are excellent
Looks like they were outstanding
Too wet for my taste id send these back
The best kind for Biscuits and Gravy
Just like my mom made 😭.
These look delicious
I love soft scrambled style, particularly the French style.
My mouth gushed looking at this. Mmmmm, just needs some flaky salt and chives.
Alternate heat and cold to get that texture
As someone who just made scrambled eggs that look nothing like this, I am both jealous and shamed.
Ex breakfast line cook here. I’ve cooked multi hundred thousands of eggs. These eggs are perfect. I hate going out to breakfast and getting butchered hard scrambled eggs. (Also burnt around the edges “Over Easy” eggs.
Slow and low, always get compliments
I would like to see a video of OP making scrambled eggs
The funny thing is these are for my breakfast burrito so my guests can’t even see em. Thanks for the positive feedback ♥️
Have a lady that sends hers back almost every brunch service if she can’t drink it through a straw.
As an amateur chef this isn’t what I learned as a soft scramble, this is an incomplete medium scramble where most of the egg is fully set (though not hard set) while some is still runny.
In a proper soft scramble you don’t have layers/ribbons of mostly set egg curds coated in uncooked egg as we have here. In a soft scramble you use very low and controlled heat and you continually and rapidly stir the eggs, moving them on and off the heat as needed so that the mass of eggs in your pan all reach the same temp at the same time (if the egg is setting up against your pan before you can stir it away you pan is too hot) and begin to barely “set” all at once, then you remove from the heat, aggressively stir in more room temp butter (to make sure they stop cooking AND keep them creamy) and plate.
They should not be like regular scrambled eggs at all, and there should be no fully solidified egg curds, it should be one mass of egg that is almost the same texture throughout, and that texture is somewhere between a very thick but creamy custard and a medium scrambled egg.
god i hate wet eggs lol. Looking like the eggs from a can they serve at buffets that taste like water.
For many years I didn’t even know I liked my eggs like this.
Grew up with my mom’s scrambled eggs which were cooked through. And to this day I’ll still destroy an entire plate because they still taste EXACTLY the same as when I was 8 and loading up on protein for the coming 12 hour marathon of Saturday morning cartoons/video games 🤣
My dad worked long hours so some weekends he’d take us out for breakfast before leaving for the day. The Bob Evan’s nearby would cook their eggs like this and I would never touch them bc to my primitive child brain they weren’t fully cooked and would be slimy. But one day they came out looking much more cooked/dry so I took a big bite not realizing that bc of the way they were folded the inside was creamy/soft 😳
Looks great – recipe please?
I love soft scrambled eggs. Did you use Creme Fraiche for it? Or just the eggs & temperature control?
I don’t mean to be insulting, but why is it suddenly popular to not fully cook scrambled eggs?
Oof I know what I’m having for lunch now.
Man I cannot get behind a soft scramble, I want those things fully solid and turning brown😂 to each their own though