4 Levels of Scrambled Eggs: Amateur to Food Scientist | Epicurious

I'm Hannah and I'm a level 1 chef hi I'm Gabrielle and I'm a level 2 chef hi I'm Pollock and I'm a chef at the Institute of Culinary Education my

scrambled

eggs

recipe is very simple it's always the same every time that's always very good , we'll add some Asian flavor to these

scrambled

eggs

and serve them a little differently than traditional breakfast-style scrambled eggs. My scrambled eggs have a unique technique where the eggs never reach a pan, you actually cook them in a puddle of water. You should make your scrambled eggs like this because you'll never go back to a frying pan again, so the first step is to place the eggs in a bowl and mix them together. above, then I'll take an egg, I'll use the side of the bowl to crack it, okay, if eclis like to crack eggs on an edge that's not as rotating, the thinner it is, it can puncture the egg shell a little bit. more and leave more a little bit, come on and stuff, so I would really like to crack mine on the corner of a stove or even the pan itself, give it a good whack so it definitely cracks completely and then just peel it. opened, of course, I just put a shell in the container.

I'm really afraid of Salmonella and I'm making eggs after washing my hands like 15 times. I'm pretty relaxed about removing the shells. I have to wash my hands. very hygienic. I like to break the yolks. You really want to beat them so that a lot of the egg white is gone because that's what will make the eggs really creamy and fluffy and delicious. We'll take the scrambled eggs and put them in. Put them back in the shell, so to get a clean cut you need a little device called an egg topper and you're going to hold it, you're going to lift the lever up and what that's going to do is create a crease right around the egg and then with the knife of sharp peeling just go ahead and get a clean cut and before we can use the egg shell we have to sterilize it so I just have some boiling water and I drop that shell in there I usually do about two eggs per person, so let's say this is for breakfast for two, you know?

I mean, you add water, you can add a pinch of salt. Some people really don't like adding salt to their eggs before cooking because they say it dehydrates them a bit. Gorge of pepper my first ingredient is my mirin, which is a sweet rice wine, it's going to pair my swing really well with my ginger and then I have just a little bit of soy. I really want to add the soy now and not later so it's nice and even throughout my eggs, my last ingredient will be my fresh ginger, it has a nice nice spicy flavor so you really don't need much, my rule of thumb is leave it for about 30 seconds. maybe tilt the bowl a little bit, get the whisking done in a circular motion, five minutes have passed, my eggshells have been sterilized now we have two perfectly sterilized eggshells that will be the container for our scrambled eggs.

I tend to make more cheese than I need just in case You can never go wrong with cheese unless you are lactose intolerant. I'm going to make a cucumber salad with a little honey and rice vinegar. I have my Persian cucumbers, which are the small cucumbers, so the next step is to start with the bacon. like when the bacon sets and there's already that sizzle, well I should have waited a minute longer and I'm just placing them vertically next to each other so I'm going to very quickly cut off the end and then I'm going to take my mandolin instead of individually slicing all of these cucumbers and it makes a really nice and even thought on the mandoline as you have to be very careful with your hands and fingers so be careful kids the bacon smells so good now.

I'm going to go ahead and add my rice vinegar and my honey. I will simply combine them until the honey is almost completely dissolved in the vinegar. They will have a slightly spicy sour taste. Add a little. of salt just to bring it all together as it cooks, I prepare some of my chives which will add a bright green color and a little extra shine to the party, so now we're going to make the cream topping for the eggs that we wanted. Let's hold my lemon and then that Renaud some fresh cream. The fresh cream has a little Tang and we're going to mix this with the whipped cream and season with a little salt.

Then I'll whip my heavy cream. I want to start. with cold creams so you want to make sure it doesn't separate when you beat it and look for soft peaks, it's a decadent dish so you need to exercise, watch that the bacon never cooks. I think that's one of my other ingredients that I want to add some fresh chives. I think they taste great with anything. A touch of flavor. A touch of color. We have some delicious bacon. The flying oil care. I feel like every time I eat eggs I hurt myself. There is a little dried sesame. skillet and you know, let it do its thing and then it turns into this nice golden color and adds a nice crunchy nutty flavor to the dish, so I've got my bacon ready.

I'm going to go ahead and put it on some paper. towel just let a little grease dry there for beautiful slices of bacon. Now I'm going to add one more ingredient to this and that is vodka. I'm just not trying to be fancy. There is a purpose for this. The vodka helps stabilize the cream mixture. Plus, there is caviar on the plate. I need vodka, take the creme fraiche and you want to gently fold it into the whipped cream because you spent all that time adding air so you don't want to deflate the cayenne cream a little bit because why not me?

I'm going to put it in a piping bag, this makes it easier to pipe the cream mixture on top of the eggs finally we're on to the eggs, the main event we're going to drop some square butter into the pan that I'm going to add. key instead of butter, bringing more of the Asian theme back together and while it's cooking, I'll just mix my eggs a little bit more, sometimes they're like the salt and pepper can separate a little bit and want to really be together. When we start stirring you don't make much of a sizzle.

I feel like every time I pour in the eggs it's like an active sizzle, it burns the secret, in my opinion two great scrambled eggs cooked low and slow, they cook so quickly. I don't want to overdo it too quickly here, they will dry out and the grouse eggs will cook very quickly and you don't want to overcook them, so I prefer to have a lower heat for longer than just frying them once. it settles a little around the edges. I'm going to start pulling it in so the egg fills all the places where it's already cooked ooh, I can smell the ginger.

I actually break them a lot instead of just having them. through an omelet like a flipped egg I want to make sure I don't overcook them because they will do the rest of their job while I plate them. You don't want a quick boil. If you want a very gentle boil. I'm going to take the back of a spatula and going clockwise I'm going to create a swirl. Once you take the scrambled egg mixture and put it in with the hot water, those air pockets will simply expand and the size of the egg will increase. The lid of the bowl counts to 20.

I'm going to go ahead and take my cheddar cheese mixture which in a little bit I'm going to let it melt. I love cheese so much. I'm going to add a little more, but that's totally your preference. These are starting to look really good, starting to smell really good. I feel like we're almost there, you can smell the key, you can smell the mirin, you can smell the soy, it's actually all incorporated when you get to the end, just run it through a sieve, they're so soft and airy. That's the fastest Granbull egg you'll ever make, so I have toast on my side.

I like two eggs per person, so I put about half on this plate. Let's sprinkle a little chives on top. Go ahead and grab my bacon slices. In fact, I'm going to serve mine with some white rice. It's adding a little more than your typical breakfast toast, so I'm going to go ahead and put this right on top of the rice that I'm going to give you. My cucumbers stir one more time and then I'm going to go ahead and sprinkle some on top. Sprinkle my scallions last but not least, my toasted sesame seeds. Have some of those fluffy scrambled eggs.

A little salt to finish. This will give it a nice flavor. texture and it is softer salt a little bit of olive oil our cream mixture the decadent part a little bit of chives and last but not least because you know that every day is special and here are my scrambled eggs and here are my scrambled eggs and he's your fancy everyday scrambled eggs, okay moment of truth, let's see how it went, let's go for it, it's exactly how they taste every time, which I love, very consistent, they're like that friend, will always lift the phone, it has a lot of great things.

To balance, you've got saltiness, you've got a little bit of sweetness, you've got ginger in the cucumber and a hint of crunch, so really happy, the eggs are the heaviest part of this dish and then when they hit the cream you get a burst of citrus and then the salty taste. of caviar and then a little chives, this is perfection, eggs are one of the most versatile and functional ingredients in any dish, whether as a complement or as a main ingredient, let's see how each of our chef Hannah's scrambled bears He took four eggs and broke them. directly into our bowl and used a fork to mix with a little water.

Be careful when doing this as you could break some of the shell on the eggs. The shell is a complex of calcium carbonate deposited in a protein matrix that is harmless. We have eaten but it is not digestible, it happens to all of us. Water creates steam and makes scrambled eggs very tender, but it is not necessary if the eggs are cooked correctly. She added salt during egg preparation, which is not recommended since salt is a coagulant she can make. less tender eggs it is better to add salt just tired of eating your eggs she has brown eggs that do not differ from white eggs in structure and functionality the brown eggs simply come from red hens while the white eggs come from white hens Gabriele used a whisk to Mix your eggs with a whisk adds more air than the fork Hannah used because of its special design.

Forks can mix ingredients well, but a whisk is designed to create a smoother viscosity as the whisk moves through the bowl. the whites in particular help them adhere to the prongs of the beater allowing the protein structure to trap more air creating a lighter, fluffier egg Pollock was very careful when using fresh eggs my eggs are fresh one indicator of freshness is the thickness of the albumen or egg white the thicker the fresh egg is due to the presence of a protein called newson oval which breaks down and becomes thinner as the egg ages. He kept their shells intact for later serving, but sterilized them by boiling to reduce

levels

of potential pathogens such as Salmonella or Campylobacter jejuni.

Hannah and Gabrielle used a non-stick pan to scramble their eggs. Hannah used melted whole butter that included the milk solids, while Gabrielle used ghee that had the milk solids removed. It can get hotter than whole butter but doesn't burn with the butter alternative in regular butter, they both slowly cooked the eggs over medium heat and used a spatula to stir. Hannah had some marbling when she initially mixed the eggs, meaning the whites and yolks weren't completely mixed, you don't want to overmix them. They will be like two cups, since they coagulate at different temperatures. Eggs may cook unevenly.

Coagulation at lower temperatures produces a soft, tender egg, so medium heat works great here. The approximate coagulation temperature for whole eggs is 176 degrees Gabrielle. Adding mirin, ginger, and soy before cooking the soy will increase the coagulation temperature and season the eggs along with a complex mixture of mirin, which is a low-alcohol, high-sugar rice wine, and ginger, which It will impart a sour, sweet, salty and slightly spicy flavor to the eggs. Pollock poached his eggs very quickly, only 20 seconds, it's funny, this is very interesting and unusual. Just being in water prevents it from burning and crusting, and keeping the water below boiling point prevents turbulence from tearing the egg because it left the lid on the eggs it created. a closed steaming container that heated the eggs from above and below, making the eggs extremely tender.

Hannah went classic with cheddar cheese and her eggs and a side of bacon and toasted additions like cheese can raise the coagulation temperature of the eggs because the added fat has the impact of increasing the thermal stability of the egg proteins, as that the cheese doesn't fit in the bowl, so he simply used a toaster which is a source of radiant heat that browns and browns the bread and served them with butter as an extra step. She added chives that are bright green with a hint of raw onion flavor from the compound.Alison Gabriele served her soft scrambled eggs over white rice, which is a starchy and filling complement to the protein-rich eggs she prepared and topped her eggs with sesame seeds that are nutty and added a subtle crunch to her dish, she served eggs and rice with a side of crispy sweet and sour pickled cucumbers sliced ​​perfectly thin, which gave her dish a greater depth of flavor.

Pollock carefully placed her soft scrambled eggs back into the sterilized egg. shell which makes a beautiful presentation and topped it with olive oil which adds a layer of richness. He also made a delicious whipped cream by mixing creme fraiche, which is a high-fat fermented dairy product, with heavy cream and Meyer lemon zest. California Meyer Lemons. They are large, juicy and sweeter than other varieties of lemons. She used vodka and cayenne pepper to flavor this cream. Vodka may look like water, but it is primarily alcohol, so it does not hydrate the other molecules in this complex emulsion.

Vodka also breaks down fat and prevents it from separating. Cayenne pepper adds heat and color to the cream, both in the Caviar is salt-cured roe, it is expensive and decadent with a wonderful flavor. Maldon salt is English sea salt, it's flake so it adds crunchy texture too. As a very pure salty flavor and the perfect way to finish your scrambled eggs, whether you are preparing breakfast, brunch or dinner, eggs offer many possibilities, each of our chefs adopted a different version of this basic dish with three very different but delicious results.