the saturation on this video is wild

@cuckoobrain7999

Ай бұрын

Eggs look glow in the dark

@ehtikhet

Ай бұрын

Don’t worry, they fired the intern.

@Shadoufang

29 күн бұрын

Hahaha... your comment was the first up. And yeah, Coldplay would be proud :'D

"This one looks like it got shot of the cloaca, high-speed", many thanks my dude, laughed for way too long at that XD

Best video I have seen on eggs, excellent video, my style of process and thinking. Although the reverse scramble, you taught me a trick to add the cream at the end, which I think I will do shortly but adding stracciatella (the inside of a creamy burrata ball)/// thanks, now out bed to make this! thanks for starting my day with something yummy to make!

Great fun to watch.....I have my own technique (super soft) but it was interesting to see the whole time/temp variation effects. Good one Chef Grant.

The reverse scramble is almost exactly what my grandmother used to do back on the farm, except she agitated them more in the skillet so they were a bit more homogenous. I do them like that but hold back an egg yolk and muddle it with the dairy, and add that after taking the skillet off the heat, mixing it through, cover and let it sit in the skillet for a minute while i finish everything else up.

@fordhouse8b

Ай бұрын

That’s sounds like a good technique for some nice creamy eggs.

First one looked very nice. Cream scrambled is great. Thank you for sharing mate

Absolutely great info! Thanks for helping me up my scramble game!!!

Love the scientific approach 😊

Eggcellent video, thank you. Chef Steps Rocks 👍🏻👍🏻👍🏻

Any chance y'all know the link to that type of bowl they mixed the eggs in at 1:21?

I like the "reverse" method the best. Personally, I don't do any scrambling before cracking the eggs directly to the pan, take them off the heat when the yolks are still a bit runny. No cream.

Take a shot for every time Grant says scrambled eggs

3 things I remember from Alton Brown - 1 tablespoon of milk per egg, cook on medium-low heat, and remove while still slightly wet.

"Shot out of the cloaca high-speed." Whew, man.

@brt5273

Ай бұрын

😂

That control freak looks like a new model… version 2? 👀

@bostonbesteats364

Ай бұрын

New Control Freak Home model is coming out shortly. Has exactly the same heating elements and power as the pro version

@realrasher

Ай бұрын

@@bostonbesteats364thank you! Good to know. I just bought the pro model a few months ago. It makes cooking so much more logical to me.

I take 8 minutes to do it super soft and creamy. Add some melting cheese, done when it's the consistency of a thick sauce, served in a ramekin. I use it as a dip.

My favorite style of scrambled egg is from Hong Kong. Just look up Lucas Sin's Hong Kong Egg Sandwiches recipe on KZread, because it's a god send. I do a Japanese riff on mine by using dashi powder as the main seasoning. I also use sesame oil instead of neutral oil for additional flavor. It's amazing on rice.

I was literally thinking about making eggs too

❤❤😮😮❤❤😊😊❤❤ thanks for your ideas and lessons learned

Chefsteps dudes having a talk with the chicken "weneedeggs". No wonder eggs were being shot off😂

How much milk and starch should you add if cooking a 20 pound case of liquid eggs in a tilt skillet?

How do I make the folded eggs from McDonald's? Love those.

I like soft scrambled best, I add butter to pan, add butter to beaten eggs with cream, add shredded cheddar then pan, at 45 seconds cheese not fully melted, final stir out of pan, onto plate to finish, add chives🥲. Think we all have been distracted cuz eggs do fast that we went over, but admit it we ate it anyway 🤣😂, no ketchup 🧟

❤❤❤

Love sous vide scrambled eggs!

"got shot of the cloaca" line caught me so off guard

Nice dog 😅

mmmm... nice )

You didn't do the Extremely high temp short time scrambled egg(my favorite)

Disappointed you didn’t do the “Gordon Ramsay” scrambled eggs. Man those are good.

Do you know they have Pink eggs now out of chickens ??? It is like Easter all year round but their not hard boiled !!! Love this video I scramble the eggs most of the time !!!

The soft one is over-cooked. There should be almost no discernible curd.

UK: egg US: ayyg

@GaviLazan

Ай бұрын

Only some American accents. Most still say eh-g and not ay-g

I may be lame, but I prefer the eggs cooked longer. I don't like the raw egg wet feel. I'd rather them be spongy. Maybe it's just because I grew up with them made this way.

weird you didn't try one from a cold pan. for sure my fav outcome

Grant, sorry, you made a mistake at 10.04. Egg yolk cook and coagulate at a higher temperature than the white. Best.

@JohnVC

Ай бұрын

That's what I thought. That's why sunny side up eggs can have fully cooked whites but runny yolks. I've never seen a yolk fully cooked before the whites.

That precise induction burner is $1500. 😂 I'll pass.

@kylhaselbauer6783

Ай бұрын

It is a new home version launching with Us at ChefSteps. $1,299.00 for nonmembers $999.00 for our Studio Pass members.

@sirveyer

Ай бұрын

@@kylhaselbauer6783 😂😂😂😂

I feel like scrambled eggs are too varied to confine to a short-form video tbh. Of course time temp tech is a good way to break it down, but there's so much to go into that this video feels more like a teaser or quick tips rather than something that truly gets to the core of scrambled eggs. I'd break it down into a few main things: Curd structure - do you like your curds thick or thin? do you want many curds or few? the former touches on the frequency of agitation, while the latter touches on how much total agitation. Texture - do you like your eggs soft or firm? browned or no? loose or tight? these touch on total cooking time, pan temperature, and agitation-time-temperature ratio respectively. Mixture - do you like richer or lighter? airy or no? homogenous or mosaic? these touch on yolk-white ratio, mixing equipment, and mixing time/technique respectively Variation - if you're adding extra things into your eggs, how moist is it? what colour is it and will it spread? will it over or undercook? etc. this touches on a whole other range of things that affects how your scramble cooks.

Can you please put in Celsius subtitles for the rest of the world?

@HemantKumar-ot3er

Ай бұрын

There is no rest of the world, there is only 'MURICA!

"ayg"

Fahrenheit? Is this cooking for the middle ages?

@Rogerfvieira

Ай бұрын

freedom units > other units

Chef step come back

Add msg

The camera or editing has made everything look awful🤢

Love the video, but someone needs to tell Grant how to pronounce the word egg.

Ekkk cornstarch in eggs

All these eggs 👎. Disappointing.

First!

Huge fan but i feel like this was a lazy video. The diner style eggs and the non agitated one was disappointing. Also the time in temp is not realistic for regular stove top. Induction cooking is much quicker rendering most of this video useless to most of us. I wouldve been much more interested to see a sous vide scrambled egg 👀

@williamcraig8268

Ай бұрын

how you gonna say induction is unapproachable but then ask for sous vide

@randomthings45

Ай бұрын

Mmm lazy video? Im going to guess youve sous vide alot in your time. Honestly the sous vide is the lazy way and very uninteresting. Developing skills to be a chef at the level grant is will take you with your intelligence level a few life times but i wish you good luck in your induction journey.

@jolee2987

Ай бұрын

How are you going to agitate in a Sous vide? I think the curd formation and semisolid nature is what makes scrambled eggs so good. At most you could get the French style soft scramble with sous vide ?

@satanismybrother

Ай бұрын

I don’t think it’s a lazy video, I do like the format for presenting lots of ideas. As for induction- they are the future and a lot of people have them. Also nick at CS did a sous vide eggs video a little while ago which is pretty good.

@bostonbesteats364

Ай бұрын

Low effort comment

Did you set the saturation slider to "radioactive"? And what's the point of demonstrating a temperature controlled technique that is useless to 99% of your viewers who don't own this fancy gadget?

@bostonbesteats364

Ай бұрын

Because they are Breville, and they are solely in business to sell Breville appliances. Do you not understand the point of 99% of videos on KZread?

I’ve never seen a stove that lets you dial in a numeric temperature (℉ nor ℃). It’s always Low-High or 1-10). How accurate is that? Especially since the device in the video is induction (which produces a magnetic field and not heat). Is it using a sensor to read the pan temperature? What brand of device is it? Just got a new induction stove and it’s the 1-10 kind, but now I want to upgrade if this is really a thing.

@SamDunham

Ай бұрын

It's a new product on the CS website. While more subtle than a lot of such videos, this video kind of served as an ad.

@JoshuaVogel79

Ай бұрын

It's the breville control freak... It's very accurate, and it has a probe attachment so that you can have it maintain heat based on the food in the pan.

@kylhaselbauer6783

Ай бұрын

@@JoshuaVogel79 JOSHUA. Miss you buddy

@RobochristPenisaur

Ай бұрын

I have one from Rommelsbacher, there are quite a few induction cookers that have a temperature probe included that allow that sort of thing. Very useful!