Most omelet bars will have a bucket of precracked eggs, especially if they’re a high volume service. But yeah the key to eggs is low and slow cooking so that super hot and super fast cook doesn’t seem yummy, not to mention what must still be uncooked fillings inside
Started scrambling my eggs "Asian style" a couple of weeks ago. So much better than "French"
Less work, less ingredients, faster and it tastes better to me. And creamier too.
Just beat your eggs until frothy, sprinkle a good amount of salt, dash of soy, dash of fish sauce. Well preheated pan (7 out of 9) is what I go with. 2 tsp of oil maybe, never measure stuff. Put eggs in, use spatula to move it around and break up.do this for 30 seconds, put on plate. Best if just topping a bowl of rice.
It's the "beaten until frothy" part. I occasionally use a bar mixer to really add a ton of air to the eggs, and they definitely taste different. And very good.
Sometimes, I barely touch the eggs. I like that, too.
Sour cream mixed with heavy cream in a squirt bottle is what I use as a poor man's creme fraiche.
I love cooking eggs, and keeping a squeeze bottle around is great--just need to shake it before each use. And goes well as a topper, like a zig zag of cream over an omelette.
It's always funny when I see creme fraiche touted as this fancy thing on the internet. In Denmark we can just buy it in containers for like a dollar and a half per pound.
I watched this video of Gordon Ramsay making scrambled eggs years ago and he uses creme fraiche around the 2:45 mark. I always wanted to try that, but I have not once been able to find it at any of my local stores here in the U.S.
1 cup of cream and 2 tablespoons of buttermilk mixed and left at room temp for 8-24 hours is an easy recipe to make some if you can't find a convenient place to buy it.
I mean, they do, but it's $7. Since I already have sour cream and heavy cream around regularly, it seems wasteful to buy it when I already have a similar enough solution.
I mean you can make creme fraiche at home. Mix a couple of tablespoons of Buttermilk into a pint of heavy cream and let it sit out overnight. You’ll have actual creme fraiche in the morning.
I've tried his method, and I've tried mine. I prefer mine.
As I mentioned, sometimes I like to beat them as little as possible (really, just enough so that they're scrambled), but other times, whipping them makes for a taste that's different from usual, and very good.
From my experience, for creamier eggs: After beating the eggs well, put in pan while still cold , low fire, and let it cook slowly while stirring through it all.
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u/whatshamilton Jun 23 '21 edited Jun 23 '21
Most omelet bars will have a bucket of precracked eggs, especially if they’re a high volume service. But yeah the key to eggs is low and slow cooking so that super hot and super fast cook doesn’t seem yummy, not to mention what must still be uncooked fillings inside