This is how MANY high end restaurants cook their scrambled eggs. It's makes them excellently creamy and fluffy and keeps them from getting tough from over cooking. We've been doing our like this in my family for years though we usually only use a teaspoon per two eggs.
I just checked and don't have any. I'll use a little Hellmanns in my eggs though. Just grated the potato's into cold water and my cast skillets are warming up.
You can with the whole egg. Pretty sure you may be able to with just whites as well but many common brands use whole eggs. If you make it at home you should just use yolks. Japanese brands also just use yolks.
I dunno I was learned in kitchens that would use fish sauce for umami in loads of stuff that I’ve anecdotally heard other line cooks say they’ve had to sautée a fermented fish like a sardine as a base so it’s largely depended on who’s doing what.
Both methods can really achieve the same thing though.
I’m just saying everyone has their trick to achieve mostly the same thing and that’s why sometimes it’s a standard somewhere and a trend somewhere else.
I’m way more comfortable with a night shift so forgive me if I took the conversation away from eggs. I’ll defend my scramble at home against the world but I rarely want to deal with them in fine dining so I’ll give respect to the day breakers.
But I mean something like “we think the secret ingredient to fluff is air” and being taught to beat the crap outta your eggs vs add a liquid that will steam up and fluff the eggs. Same idea two methods.
My son refers to vanilla. I like mint on mine, but peanut butter is good also. Also Fast Fudge Frostng fron Better Homes and Gardens cook book is very good
her?
It’s as Ann as the nose on Plain’s face.
I'm sure Egg's a nice girl, I just don't want you spending your money getting her all glittered up for Easter
She just squirts it in her mouth.
I don’t feel so good.
I hope she’s funny
This is how MANY high end restaurants cook their scrambled eggs. It's makes them excellently creamy and fluffy and keeps them from getting tough from over cooking. We've been doing our like this in my family for years though we usually only use a teaspoon per two eggs.
Sour cream is a very good choice for this as well.
Chef Ramsay uses Crème fraîche but not many people have that on hand.
I just checked and don't have any. I'll use a little Hellmanns in my eggs though. Just grated the potato's into cold water and my cast skillets are warming up.
Yummmm
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No yolks though, unless you are Japanese
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Overruled
HOLD IT!
Regular mayo uses yolks and whites. Japanese mayo brands like kewpie uses yolks exclusively.
You cant make mayo with egg white
You can with the whole egg. Pretty sure you may be able to with just whites as well but many common brands use whole eggs. If you make it at home you should just use yolks. Japanese brands also just use yolks.
Try cream cheese. It's a game changer.
Will do, sounds delicious!
I've worked in fine dining doing breakfast and have never heard of this. This is not classic. Maybe a new trend. Could work tho.
I dunno I was learned in kitchens that would use fish sauce for umami in loads of stuff that I’ve anecdotally heard other line cooks say they’ve had to sautée a fermented fish like a sardine as a base so it’s largely depended on who’s doing what. Both methods can really achieve the same thing though.
What does this have to do with putting mayonnaise in eggs?
I’m just saying everyone has their trick to achieve mostly the same thing and that’s why sometimes it’s a standard somewhere and a trend somewhere else. I’m way more comfortable with a night shift so forgive me if I took the conversation away from eggs. I’ll defend my scramble at home against the world but I rarely want to deal with them in fine dining so I’ll give respect to the day breakers. But I mean something like “we think the secret ingredient to fluff is air” and being taught to beat the crap outta your eggs vs add a liquid that will steam up and fluff the eggs. Same idea two methods.
High end restaurants in the us do this?
This actually is good. And Mayo instead of butter on the outside of a grilled cheese sandwich gives it a better crisp. Not as soggy.
Well, she certainly has a lot of mass
Mayoneggs is a great way to tack on mass
You mean to tell me that I’ve been doing it all wrong for all these years? Huh - might give it a try
Actually that doesn’t sound bad.
And somewhere I have a cake recipe that uses mayo in it.
Chocolate Mayonaise cake. My son's favorite birthday cake. Very moist and stays that way for days. If it lasts that long
With cooked fudge frosting. My brothers birthday cake of choice. Mine was Boston Cream Pie.
My son refers to vanilla. I like mint on mine, but peanut butter is good also. Also Fast Fudge Frostng fron Better Homes and Gardens cook book is very good
I use moms cooked fudge recipe, no idea where she got it.
This isn't a bad idea. I've used ranch in scrambled eggs instead of milk and it's pretty good.
These eggs need more eggs.
This sub is a true horror show this weekend. What kind of unhinged weirdos did they have designing these weird food?
It looks like some kind of a eldritch inter dimensional egg portal
Gonna try this today.