Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks
seperating and whisking whites make it fluffier. In In Glasgow Scotland, we do it your way too..normally. This way it looked like more for yer money! lol just made it with crispy bacon and toast for lunch! It as lovely!
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls. These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them. At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.
These eggs look so delicious. I will probably be trying these in the morning for breakfast. Great video and wonderful presentation. So thank you so much for yet another way to fix eggs.
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
shout out Plano, TX. i am cantonese, my parents are from Canton. i have NEVER heard or seen scramble egg like this or know that it's a "Cantonese" scramble egg. i am confused and hungry now.
I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
Egg whites hold the whipped-in air. Egg yolks - not so much. Much of this air is retained when the yolks and whites are re-combined, so fluffier eggs result.
I have been using the spatula technique to gently move the cooked portions of egg aside and let the liquid parts flow onto the hot pan, as in this video. It produces fluffy clouds of cooked eggs, no matter what you add to them. Why people insist on chopping the cooking eggs into baby sized pieces is beyond comprehension...unless you are feeding a baby!
I like cracking the eggs on a flat surface. I also like seasoning before cooking as you did. Further a like fat in the eggs prior to cooking as well. Sesame oil is a wonderful consideration. Well done. Thank you.
@falling_banana: Watch Chinese Cooking Demystified's video "Cantonese style Scrambled Eggs (黄埔炒蛋)" and read the comments. You'll see it's life changing for almost everyone who tried it.
I do similar, except once I beat the whites, I add the yolks back in, however I do not beat the yolks. Pour in pan and fold whites around the yolks until done to taste. YMMMM! Best of both worlds fluffy whites and either runny yolks, or break them up a bit to get yellow chunks of yolk. And I add red onion as well.
Hi bobelliott Why does adding a corn starch slurry to a scrambled egg recipe make any sense? The eggs will firm up all by themselves (it is an albumin thing!). Ask Alton Brown to explain it in more detail. Happy Holidays!
The way I like to do scrambled eggs is by first cracking the eggs straight in the pan. Keep the yolks whole and start moving the whites around as they congeal. Once most of the whites are set, start breaking the yolks and mixing them in with the rest. After you do this, the eggs should be done in 10-20 seconds. This is the best way I found to have cooked whites and runny yolks.
Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
Enjoy
I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks
Ого...я тоже также делаю с белыми грибами)))
Speak for yourself, white boy.
seperating and whisking whites make it fluffier. In In Glasgow Scotland, we do it your way too..normally. This way it looked like more for yer money! lol just made it with crispy bacon and toast for lunch! It as lovely!
oho
What’s this “we” nonsense? You mean you. Different places do different things especially in Cali!
We do scrambled eggs by this method in Hungary We never fry both side, because it becomes too dry. This is the best procedure as you did!
I make scrambled eggs this way also, minus the white pepper and sugar. My omelettes and frittatas are cooked on both sides. All are delicious!
Thank you, I'm glad you liked it
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
What was the point in separating the yolk from the white if you were going to mix it both together with the seasonings anyway?
That's how you do it when you want to look like you know more that your audience.
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls.
These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
By whisking the egg whites separately, it helps make the scrambled eggs creamier and more fluffy.
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them.
At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
Nice music walaw
Lovely and therapeutic to watch. Thank you for sharing.💐
Thank you, I'm glad you liked it
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
this is what I used to eat almost every day when I lived in Baja.
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
This looks so delicious
That's an Omelet in the West. Looks good.
an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.
@@katsu-graphics5634 It's more like an Omelet, it certainly is not Western scrambled eggs.
@@jonrend Looks good but definitely cooked like an omelette
These eggs look so delicious. I will probably be trying these in the morning for breakfast. Great video and wonderful presentation. So thank you so much for yet another way to fix eggs.
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
Thank you, I'm glad you liked it
thank you from Texas
shout out Plano, TX. i am cantonese, my parents are from Canton. i have NEVER heard or seen scramble egg like this or know that it's a "Cantonese" scramble egg. i am confused and hungry now.
I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
I would also like to know why...
So Would I, I think they made a mistake, maybe yes the whites should've been whipped, Also the sugar is not going to be exactly lovely.
First thing I wondered, too, upon seeing the recombination.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
John from Scotland love the video and the product .
Long live the Scots. SCOTLAND FOREVER
I just tried your egg recipe , wow , they are really delicious, this is my new way to cook them from now on, thank you
I cook mine the same way, but without cornstarch. It's not necessary, nor is separation of the eggs.
i thought the same thing. Why the separation? just to put them back together?
Egg whites hold the whipped-in air. Egg yolks - not so much.
Much of this air is retained when the yolks and whites are re-combined, so fluffier eggs result.
@@sheilathailand1903 That's because YOU ARENT COOKING CANTONESE STYLE!! Which is why they labelled their video CANTONESE EGG RECIPE!!! 👍
@@jimkasserman4276 like she said..."her favorite way..." not yours
Looks more omelette than scrambled. I don't separate the yolk but I insist on butter. You've made me hungry now
La même omelette avec du sucre naturel pour le dessert, le goûter... un vrai délice aussi ;-)
I have been using the spatula technique to gently move the cooked portions of egg aside and let the liquid parts flow onto the hot pan, as in this video. It produces fluffy clouds of cooked eggs, no matter what you add to them. Why people insist on chopping the cooking eggs into baby sized pieces is beyond comprehension...unless you are feeding a baby!
Fantastic presentation & looks so good. I will be definitely trying this way to make eggs. Thank you from Western Colorado...
Denver here!❤
You separated the yolks and the white to mix them together again. Great!!
Well, she beat the whites first which makes a difference in any recipe. Couldn't resist the urge to comment without thinking first could you.
Perfect! 多謝! I am from Czech Republic.
Thank you Czech Republic
A Nobel prize contender. Add corn starch to eggs.
Thank you so much for sharing this recipe. I am following your step by step guide. ❤️❤️
Super 👏 it's very tasty 😋 Welcome to my channel 🎉😍
Looks very good thansk for sharing 😊
Thank you
Thank you for yor cooking. From Colombia 🇨🇴❤
Welcome, I'm glad to see you ❤️
Thank you from Turkey/Antalya
Greetings, I will try this recipe for breakfast tomorrow... Warm greetings from Saudi Arabia👋
Bakersfield California USA we'll try this recipe in the morning
Bon appetit
This is fantastic....looks delicious
Thanks
Watching from Johannesburg South Africa...thanks for sharing and enriching our cooking styles🌺
Thank you for your simple & delicious recipe. I'm spoiled now and will only eat scrambled eggs this way.
I like cracking the eggs on a flat surface. I also like seasoning before cooking as you did. Further a like fat in the eggs prior to cooking as well. Sesame oil is a wonderful consideration. Well done. Thank you.
Thank you, I'm glad you liked it
This is such a simple yet tasty and nutritious recipe! thank you for sharing
Good morning this was the best cooking tips that i have ever seen thank you from San Diego,California
Welcome !
I bet those scrambled eggs taste good with the sesame oil.
So good! I like them 😊
Beautiful! Victoria British Columbia, 🇨🇦❤️
I'm from Missouri, USA
Welcome, I'm glad to see you
Looks delicious. Thank you!
Thank you!
I am watching this from Vienna, Austria.
I'm from Paraguay , South América
Welcome, I'm glad to see you
Just curious: What's the reason for separating the egg whites and the yolks when you're mixing them all together at the next step?
:)
To get those air bubbles for fluffiness. You do the same sort of thing for some cakes.
You can get the bubbles beating the whole egg
It's a way to make an already slow and boring video 56 seconds longer!
@@einars1934 HAHAHAHAHAHA
Thank you from Sonoma County, CA
Welcome, I'm glad to see you
Yummmmm yes please 😊😊😊😊😊
Looks good
Welcome, I'm glad to see you
It looks delicious. Nice recipe, friend.
😍👍🎉
T.O.P. ! ! !
👍🥰👍
thanks for inspiration & recipe
Beautiful, FL USA
thank you
Great music!!
❤love it❤
Thank you so much!
i didn't know we had a special way to make scrambled egg
@falling_banana: Watch Chinese Cooking Demystified's video "Cantonese style Scrambled Eggs (黄埔炒蛋)" and read the comments. You'll see it's life changing for almost everyone who tried it.
Very Nice ☺
Welcome, I'm glad to see you
I loved it !!! I am from São Paulo, Brazil...
Welcome, I'm glad to see you
Most outstanding!!!!
I do similar, except once I beat the whites, I add the yolks back in, however I do not beat the yolks. Pour in pan and fold whites around the yolks until done to taste. YMMMM! Best of both worlds fluffy whites and either runny yolks, or break them up a bit to get yellow chunks of yolk. And I add red onion as well.
i will definitely try this
👍
Sounds good. All the best from Herten, Germany
Welcome, I'm glad to see you
Dankeschön für das leckere Rezept. Grüße aus Deutschland
Danke ! Willkommen Deutschland
Eggcellent! Worth the couple extra steps. Maryland USA
This woman, in addition to making delicious eggs, has beautiful hands.
Watching from Los Angeles.
Thank you. Looks very testy.👍🏻🙋🏻♂️☘️
Just tried it, it's pretty good
From New Zealand
That's awesome! New Zealand is such a beautiful country 👍😍
beautiful eggs
Welcome, I'm glad to see you
I'm from São Paulo, Brazil. Thanks for the video
Welcome, I'm glad to see you
I am watching from the USA Atlantic City New Jersey. Thanks
Greetings from Long Island New York! 😊
Looks nice 😊 perth australia
Very similar methodology to the American way of scrambling eggs. I'll give this a try but will also add grated parmesan cheese!!😁😁🇬🇧
Eggs Hong Kong style 👌
Cheese and a little pico de gallo...yummmmm
Good morning 👋 what a beautiful and delicious recipe you made there 😋🤤👍
Thank you so much
Nice! I' m from Buenos Aires 🇦🇷
Welcome
Watching from Far North Queensland, Australia.
I am Manzar and watching from Rawalpindi city, Pakistan. 😊
Interesting! I' try it. Greetings from Greece.
Perfect ❤
Looks good 👍 I'm gonna try it with those ingredients 😁😁
I never thought of corn starch before but it makes sense.
Hi bobelliott Why does adding a corn starch slurry to a scrambled egg recipe make any sense? The eggs will firm up all by themselves (it is an albumin thing!). Ask Alton Brown to explain it in more detail. Happy Holidays!
Hi and Gday from sunny Queensland Australia , top vid this one , thank you cheers
thank you very much, I am very pleased, I will be glad to hear the rating of my other videos
I’ve always found cracking eggs on a flat surface to be the superior method to cracking them on the bowl.
Julia Child and Jacque Peppin always advocated this.
I'm from Brazil.
Welcome Brazil
Canada🇨🇦❤️
Welcome, glad to see you on my channel
New Jersey, USA here
Welcome, I'm glad to see you
Yyyyyyyyummmm!
From Paris; France, the result of this recipe looks more like an omelette than "oeufs brouillés" !!!
The way I like to do scrambled eggs is by first cracking the eggs straight in the pan. Keep the yolks whole and start moving the whites around as they congeal. Once most of the whites are set, start breaking the yolks and mixing them in with the rest. After you do this, the eggs should be done in 10-20 seconds. This is the best way I found to have cooked whites and runny yolks.
Excellent! and thank you.
I’d take those over Gordon Ramsay’s in a heartbeat
😋😸👍🏽 desde Bogotá Colombia, muchas gracias.
Famous 😊
Why separate egg yolk from egg white; mix the white, later combine the yolk, then mix them all again... Why not just mix them all together at once?
I had the same question....didn't seem to make much sense - just an extra step.
@@urbanurchin5930 the difference is caused by the beaten egg white. The air in the bubbles make the fluffiness!
Lo mismo iba a preguntar yo. Separarlos y después juntarlos. It doesn't makes sense... !!
Whites hold air better than yolks or compl eggs.
Result: fluffier eggs.
I ADORE READING & eating eggs
How are you ?
Excellent et simple. Bravissima.
thank you 😍
By whipping the whites separately you add loft to the finished product folks. 😊
absolutely right! Thank you 🌸
I'm going to try this.