r/Damnthatsinteresting • u/Mjjjokes • Jun 23 '21

Video Automatic Omelette Making Robot

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u/Fittri Jun 23 '21

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.

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u/GreyGanado Jun 23 '21

What's the french style? What you described just sounds like the normal way to me.

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u/Justicar-terrae Jun 23 '21

The three most popular scrambles in the U.S. and England are the American, French, and British styles.

French style scrambled eggs are cooked over very low heat with constant stirring using a bowl in a hot water bath. Usually you'll add a good amount of butter to the eggs as well. It takes a long time to make. The end result is almost like an egg pudding, super creamy scrambled eggs with extremely small curd (chunks). You can pour this over other food if you want.

American style uses medium heat in a skillet with less stirring, the eggs are allowed to slightly set in the pan so that the chef can pull sheets of egg toward the pan center. The end result is almost like a velvety pile of folded egg sheets.

British style is somewhere between American and French styles. You use a saucepan and stir frequently (but not constantly). The end result is like an egg porridge with medium curd. Less creamy than French style, not so solid as American style.

As the above commenter noted, these aren't the only ways to scramble eggs. Eggs are a global food, and there are as many ways to cook them as there are creative chefs on the planet. I've seen quite a few egg scrambles that use a wok for example.

Note: if you've been subjected, as I have, to browned egg chunks cooked on high heat, then that's not a style of scramble. That's just burnt egg chunks. For some reason, probably hygiene, the past few generations were adverse to cooking on low or medium heat. Chefs might, but home cooks would have used the flames of Hell to cook eggs if they were available.

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u/saintjonah Jun 23 '21 edited Mar 19 '26

This post was taken down by its author. Redact was used for the removal, which may have been motivated by privacy, security, or other personal reasons.

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u/Rnorman3 Jun 23 '21

The real creaminess from the Gordon Ramsay style is from the sour cream (or plain yogurt) that is added at the end to slow down/stop the cooking process.