Hi Emmy! Some people really like ketchup with their eggs. I like the pure egg taste. To me they are so delicious just as they are, but I think each person should eat their food in whichever way they most enjoy. :-)
Just wondering: do you film multiple videos in one day, then edit them later? Or just one at a time? Have you ever done a "making of..." or "behind the scenes" video showing how you do these videos?
This is very intriguing. I saw the video from Xiaoyang Cuisine, and I wondered what it would taste like! Thanks for doing a taste test. She has such creative recipes. For the scrambled eggs, I suspect they have a different texture due to the vinegar. This undoubtedly helps the eggs stay together in the water, but it changes the texture to a more spongy quality. If it were me, I'd take a gamble on cooking them in a smaller amount of water, without vinegar, and see how it goes. Some people use vinegar when poaching eggs because it helps the egg hold together better in the boiling water, but it changes the texture and flavor of the egg, so I never use it. There are various other ways to achieve the same effect for poached eggs without using vinegar, and then you can have the lovely, pure poached egg at the end which is magnificent! Thanks for your great videos!
I just learned you can cook a good hard boiled egg in an air fryer with no water. Try 250-270 degrees at 15 minutes from a cold start, or less for a softer egg. Much easier than boiling in water and no clean up.
@WhyUsername? It's a convection oven. They have been around long before some marketing wankers came up with a tricky new name for them and convinced you that they are healthy fryers.
Thank you for showing this recipe! I always made my scrambled eggs this way for my grandma for years because she can’t handle oils due to IBS. Whenever I told people about substituting oil with water, people thought I was crazy or weird.
Best scrambled eggs I had was in a hotel. I asked the, how on earth they made them like that. Something like half a pint of double cream for every 6 eggs, basically a heart attack on a plate…….but it was the most luscious scrambled eggs I have ever had in 50+ years.
Oh go on - live a little! Have them once a year and then eat only celery and lettuce the next day! ONCE in 50+ years is FAR FAR too infrequently if they were that good!
eggs, butter and heavy cream are not the culprits of heart attacks. It's the sugar cereal, the biscuits, the canola/corn/soy oil, the toast, jam, juice.... all the inflammatory, insulin requiring foods that contribute to heart attacks
This is almost like poaching an egg in a boiling water bath, complete with the vinegar. Dad, who learned this from his father, poached eggs all the time, made me scrambled eggs this way as well, but used half-n-half when whisking the eggs. It's still something I do to this day, and now my daughter says I make the best scrambled eggs. So this simple thing is passed down one more generation.
@@richardvinsen2385 Nope. 1990's. They just used a big stainless steel pan to cook them then toss them in the steam bath to keep it warm. But when you are a teen and starving after a 2 hour bus ride even those eggs and a helping of grits really helps.
I put water in my eggs before I scramble them... this same exact thing happens when they are done. the water separates out. it makes them nice and fluffy.
I tried this today and it came out great! I never would have thought of this but it’s super easy and makes cleaning the pan way easier. The eggs do end up with a bit of liquid on them but they’re nice and fluffy and the water makes them hot all the way through and they don’t cook off really fast like eggs often do. I’ll definitely be doing this again!
I was wondering whether or not they would taste like the eggs you get at a hotel breakfast. I think they reconstitute them with water as well. I will have to try this one too. Thanks for always being so wonderful and creating such great content for us beautiful lovelies❤️!! Almost to 3 million Subs….YEEEEE!!! 🤩
Generally the scrambled eggs that are served in most hotel buffet breakfasts come already cooked in a bag. The bag is reheated probably by steaming it. I’ve tried them and don’t care for them. Very bland.
My grandma's best friend was Dutch. I knew her for my entire life until she passed away. I started cleaning house for her when I was 17 & she was 80. (She lived to be 92) She also cooked her eggs in water. She used a really small pot & would sometimes flavor her water with different herbs, she would strain the flavored water before adding the eggs. My favourite was the Dill flavor! She would often insist I eat before I cleaned. I miss her unusual foods and sweetness.
How crazy is it that I was just thinking yesterday afternoon, "I need to look up a recipe for really fluffy scrambled eggs for this weekend". Good looking out! 😁
I used to work in the hotel industry, and those eggs remind me of the eggs they have during breakfast. I wonder if the pre-cooking is similar 🤔 All we had to do was heat them up 🤷🏾♀️
By adding water mix with the egg, that is the reason why it tastes more fluffy than the usual; however, it lack the smell from pan frying especially if you use butter instead of oil.
I've done this. I've also used (like half a small block of) Bouillon to do this. I generally spread the eggs on a plate so the water evaporates evenly.
I don't know if I missed it, but did you taste the sauce by itself? I'm curious what other things can the sauce be used on from your opinion, can it stand alone in an open sandwich? Thanks Emmy🥰
I use water sometimes when I scramble eggs. They way I do it doesn’t require that much water. I use maybe 2 oz or so. That way you don’t have to drain excess water. You can always more water if you need to once they start to scramble
To me, cooking scrambled eggs in water is pretty much no different than poaching an egg...you just scramble it before pouring it in the water. Gonna try that tomorrow that way for breakfast. ^^ Edit. someone beat me to this comment, lol xD But yes, whisk the water when boiling and a bit of olive oil in the center, pour the eggs into the whirlpool and watch the magic begin!!! Although I'm REALLY partial to a good scamble w/cheese!
I hate eggs but I’ve been trying to find a way I like them (none so far) BUT adding cottage cheese to your scrambled eggs has been the best. And soo much protein.
Have you tried a souffle fried egg where you separate the egg white and whip it? Here's the recipe if interested: th-cam.com/video/AolD8XoadC4/w-d-xo.html
I don't like most eggy dishes, the one I can do is Spanish omelette aka tortilla, with the eggs fully set and some hot sauce with it to disguise the sulfur-y smell
As a kid I'd microwave scrambled eggs. If you whisk them with milk they stay very fluffy and the eggs puff up in the microwave with lots of little air bubbles. There's residual moisture to drain off that looks identical to these water scrambled eggs but there's less cleanup because you can do it all in one bowl. It comes out in an omelette essentially, that you can chop into smaller pieces or you can make it a little more like normal scrambled eggs by stopping to stir occasionally.
My favorite way to make scrambled eggs is Cantonese style scrambled eggs. I love that egg custard yolky velvety taste. There is a video on how to make it if anyone is curious
These are Water Fried eggs... When a real chef used to get his pleats in his "Chef hat", Water fried eggs is pretty deep into the list. Its tricky, but honestly delicious style. Cant believe you havent done this yet emmy, I see your videos for many, many years. made in Japan !
I never would have thought of this but it’s super easy and makes cleaning the pan way easier. The eggs are nice and fluffy and the water makes them hot all the way through and they don’t cook off really fast like eggs often do. Bonus: I raise my own chickens!! OMG!! 😊 Going to try the mayo and/or the cream next from your suggestions below.
This reminds me of when I cook scrambled eggs in the microwave in hot water. It comes out spongy, steaming, and moist and is done in under a minute. It's done before the toast I'm putting it on is.
Not much different than cooking scrambled eggs the right way, that is to say the French way, no salt, add water instead of milk. Cook slowly. Season after cooking.
My mom has always added water to the bowl of stirred up eggs before pouring them into the pan. This keeps them fluffy without needing to drain extra water.
My favorite scrambled eggs I've ever made used a tablespoon of mayo and half a tablespoon of water. They were so moist, light, and fluffy. You could not taste the mayo at all and they were absolutely delicious and the perfect texture. That's the only way I make them anymore.
My daughter has chronic pancreatitis. When she's recovering from an attack she can't eat ANY fat whatsoever. She's basically stuck with broth and ice pops. Egg whites cooked like this would work great with the broth and get her some much needed protein. I'm going to try it! Thanks
... so ... basically egg foo young. The salt in the egg breaks down certain parts of the proteins helping the raw beaten egg be a bit more watery - a good thing when mixing egg with flower batters. Because the protein molecules attach to the salt molecules, the salt then leaches this part of the egg white into the boiling water which is why the water starts looking cloudy. The result is that as the egg begins to polymerize it does so in a more grainy texture - the more salt, the more pebbly the texture. Even when cooking in an oiled pan, salt should really only be added to eggs after cooked, but if you must, sprinkle salt over the eggs in the pan only when they begin to solidify. In fact, most people tend to scramble their eggs in a rush over too high of a heat causing their eggs to turn out rubbery and "bruised".
Want light and fluffy eggs quick? So easy your kids can do it themselves. Crack eggs in a microwave safe bowl, add some milk, salt pepper , mix then pop in the microwave and boom!
I worked at the Hi-Ho restaurant in Roseburg, Oregon in 1971. We make amazing omelets. Pour approximately 1/4" inch of oil into a small egg pan (the kind with rounded sides) and heat on a gas stove. As soon as the oil begins to smoke, slowly pour in 3 eggs foamed up in a blender. As you pour, gently shake the pan by pushing and pulling the handle (not sideways). If you do it right, the foamed-up eggs will build up and become as round as the pan and about 2 inches thick, and it will stay like that, not collapse. Then you add omelet stuff - cheese, bacon bits, or whatever on top, slide onto a plate and fold over in one move. If would be fun if you could make a video showing how this is done. I suppose you could try adding the omelet stuff into the eggs before pouring into the pan - that never occured to me until now.
Mom taught me to use a small amount of water in eggs and on bottom of pan instead of oil or butter for a perfect omelet..( can't burn) and is soufflé fluffy and all the ingredients are heated perfectly...😁that was over 40 years ago moms polish ..
I thought for a second you were making a _soffrito_ , then it took a turn into a completely different culinary direction... 😁 Celery/carrots/onion is the basis of many many Italian and French sauces. It just works. I've always suspected the nitrates in celery help give the meat a more savory taste.
Mirepoix in French cooking -- the heart of provincial French foods. I live in New Orleans the Cajun/Creole trinity is celery/bell peppers/onion -- so delicious!
Id try it just for the sauce, Im not a fan of plain scrambled eggs, they need cheese imo, microwaving works pretty well but I prefer the old low and slow method that gives large creamy curds, very low like cooking over 2 tealight candles in a non stick pan with lots of ghee
It's almost like they tried aiming for poached eggs with this recipe, but got overzealous with dropping the eggs into the water, and made a mess but still ate it anyway... :P
To be honest Emmy I’ve been using the same recipe sorta, I mix water with the eggs instead of putting in the water in the pot and i get the same outcome
Great! And the timing is perfect! I’ve been watching other videos lately of the same thing to see what ideas I can take away. And also trying to perfect a method of getting just the right consistency for my own scrambled eggs. Thanks for this!
Ketchup and eggs. Friends or foes?
Best friends :)
friends for sure
Hi Emmy! Some people really like ketchup with their eggs. I like the pure egg taste. To me they are so delicious just as they are, but I think each person should eat their food in whichever way they most enjoy. :-)
Totally friends!
My fav is fresh salsa - oh my goodness it’s so so good.
Just wondering: do you film multiple videos in one day, then edit them later? Or just one at a time? Have you ever done a "making of..." or "behind the scenes" video showing how you do these videos?
Woot! 69th like
She preps for videos months and even a year ahead, sometimes. Especially when it has to do with fermentation, germination, and dry aging.
This is very intriguing. I saw the video from Xiaoyang Cuisine, and I wondered what it would taste like! Thanks for doing a taste test. She has such creative recipes. For the scrambled eggs, I suspect they have a different texture due to the vinegar. This undoubtedly helps the eggs stay together in the water, but it changes the texture to a more spongy quality. If it were me, I'd take a gamble on cooking them in a smaller amount of water, without vinegar, and see how it goes. Some people use vinegar when poaching eggs because it helps the egg hold together better in the boiling water, but it changes the texture and flavor of the egg, so I never use it. There are various other ways to achieve the same effect for poached eggs without using vinegar, and then you can have the lovely, pure poached egg at the end which is magnificent! Thanks for your great videos!
Your voice is so soothing 😊
I prefer my eggs buttery instead of spongy but I'm totally trying the sauce! Maybe just over rice by itself
I just learned you can cook a good hard boiled egg in an air fryer with no water. Try 250-270 degrees at 15 minutes from a cold start, or less for a softer egg. Much easier than boiling in water and no clean up.
"Air fryer" LOL silly rabbit. Does it use "indirect heat"? ROFL Do you put Kosher salt on it because it is "less salty"? OMFG durr.
@@ipissed what
Do they peel nicely
@@ipissed why do you speak like an ai trying to sound trendy
@WhyUsername? It's a convection oven. They have been around long before some marketing wankers came up with a tricky new name for them and convinced you that they are healthy fryers.
Thank you for showing this recipe! I always made my scrambled eggs this way for my grandma for years because she can’t handle oils due to IBS. Whenever I told people about substituting oil with water, people thought I was crazy or weird.
Best scrambled eggs I had was in a hotel. I asked the, how on earth they made them like that. Something like half a pint of double cream for every 6 eggs, basically a heart attack on a plate…….but it was the most luscious scrambled eggs I have ever had in 50+ years.
Don’t forget lots of butter lol
@@candied.crabapples lol yes, that too.
Oh go on - live a little! Have them once a year and then eat only celery and lettuce the next day! ONCE in 50+ years is FAR FAR too infrequently if they were that good!
@@andersonomo597 I agree…but I was there for a week and had them every day for 5 days……..
eggs, butter and heavy cream are not the culprits of heart attacks. It's the sugar cereal, the biscuits, the canola/corn/soy oil, the toast, jam, juice.... all the inflammatory, insulin requiring foods that contribute to heart attacks
This is almost like poaching an egg in a boiling water bath, complete with the vinegar. Dad, who learned this from his father, poached eggs all the time, made me scrambled eggs this way as well, but used half-n-half when whisking the eggs. It's still something I do to this day, and now my daughter says I make the best scrambled eggs. So this simple thing is passed down one more generation.
Was just about to type something similar
Reminds me of how they cook eggs for breakfast at schools (or did in the 90's).. Sure they were fluffy but bland, tasteless and watery.
@@SilvaDreams the 1890s?
@@richardvinsen2385 Nope. 1990's. They just used a big stainless steel pan to cook them then toss them in the steam bath to keep it warm. But when you are a teen and starving after a 2 hour bus ride even those eggs and a helping of grits really helps.
Try using heavy whipping cream and you’ll never go back to half and half.
I put water in my eggs before I scramble them... this same exact thing happens when they are done. the water separates out. it makes them nice and fluffy.
me too
I tried this today and it came out great! I never would have thought of this but it’s super easy and makes cleaning the pan way easier. The eggs do end up with a bit of liquid on them but they’re nice and fluffy and the water makes them hot all the way through and they don’t cook off really fast like eggs often do. I’ll definitely be doing this again!
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
I was wondering whether or not they would taste like the eggs you get at a hotel breakfast. I think they reconstitute them with water as well. I will have to try this one too. Thanks for always being so wonderful and creating such great content for us beautiful lovelies❤️!! Almost to 3 million Subs….YEEEEE!!! 🤩
I was wondering how they compared to eggs that are steamed with a milk steamer.
@@amyschneidhorst1384 That’s a really good question. I wonder as well 🤔
Generally the scrambled eggs that are served in most hotel buffet breakfasts come already cooked in a bag. The bag is reheated probably by steaming it. I’ve tried them and don’t care for them. Very bland.
Bag eggs. Not too bad if not overcooked.
Ugh, hotel eggs are garbage 🗑 😒 😑
WOW! When you say "Very finely chopped" carrots and celery you REALLY mean it! Those things look like tiny pieces of confetti or Nerds candy!
My grandma's best friend was Dutch. I knew her for my entire life until she passed away. I started cleaning house for her when I was 17 & she was 80. (She lived to be 92) She also cooked her eggs in water. She used a really small pot & would sometimes flavor her water with different herbs, she would strain the flavored water before adding the eggs. My favourite was the Dill flavor! She would often insist I eat before I cleaned. I miss her unusual foods and sweetness.
Thank you for the consistent cheer!
Especially welcome today!
How crazy is it that I was just thinking yesterday afternoon, "I need to look up a recipe for really fluffy scrambled eggs for this weekend". Good looking out! 😁
I love your videos! I always find out about something I didn't know!
Yay!!!
@@emmymade Aww you are the best ❤🥰
I wish I had more time to cook but I love all your recipes and mellow nature :)
I used to work in the hotel industry, and those eggs remind me of the eggs they have during breakfast. I wonder if the pre-cooking is similar 🤔 All we had to do was heat them up 🤷🏾♀️
Back when i ate eggs I always added water to eggs I cooked in the microwave, keeps them from getting rubbery.
Is it time for breakfast? I can see how the eggs and sauce would be delicious. Thanks Emmy ❣️
By adding water mix with the egg, that is the reason why it tastes more fluffy than the usual; however, it lack the smell from pan frying especially if you use butter instead of oil.
I never thought of eating salad with chopsticks until I was an adult and saw a coworker doing it. GAME. CHANGED. * head explodes *
My kiddo discovered eating popcorn with chopsticks the other night. No buttery fingers. 🤩
I personally prefer wet eggs, but this looks so perfect!
I saw these on Xiaoying, too--I'm soooo glad you tried this. Now I know what to expect and I'm totally making them--that sauce looks so yummy!
I've done this. I've also used (like half a small block of) Bouillon to do this. I generally spread the eggs on a plate so the water evaporates evenly.
Your videos calm my anxiety. Thank you for that, I love your videos!
I always add a splash of water to sunny side eggs to finish cooking the top, but this is different. May give it a try!
Wouldn't that make it an over-easy egg?
If you add enough just to cover the bottom, the eggs won’t stick.
I had to make scrambled eggs after watching your video! Butter, salt on low heat. Yummy 🤤
Very unique idea!!!!! Have you tried campbelled eggs?????
What's that
I have not, do tell!
@@emmymade you will need to try- it’s any “cream of” campbells soup mixed with eggs- it’s a vintage recipe- I made a video of it
@@emmymade th-cam.com/video/WRq8ChYD4uE/w-d-xo.html here are the details
I don't know if I missed it, but did you taste the sauce by itself? I'm curious what other things can the sauce be used on from your opinion, can it stand alone in an open sandwich? Thanks Emmy🥰
I use milk, adds a really nice creaminess to the eggs
I use water sometimes when I scramble eggs. They way I do it doesn’t require that much water. I use maybe 2 oz or so. That way you don’t have to drain excess water. You can always more water if you need to once they start to scramble
I like t put the eggs in a cold pan and use a silicone spatula to fold / pull strings through the eggs at low heat.
Best tip ever! Those of us watching cholesterol can now enjoy eggs without guilt! (Much guilt, I still add a little cheese!)
U can flavor the water too, with stock or sesame oil , pepper, wine, milk, just about anything!
Vegetable stock instead of water gives the eggs a ton of flavor and I go hard on the cracked black pepper. Thanks for the video.
Hey Emmy could you please see if its possible to get coconut whipped cream from dehydrated coconut milk?
To me, cooking scrambled eggs in water is pretty much no different than poaching an egg...you just scramble it before pouring it in the water.
Gonna try that tomorrow that way for breakfast. ^^
Edit. someone beat me to this comment, lol xD
But yes, whisk the water when boiling and a bit of olive oil in the center, pour the eggs into the whirlpool and watch the magic begin!!!
Although I'm REALLY partial to a good scamble w/cheese!
I hate eggs but I’ve been trying to find a way I like them (none so far) BUT adding cottage cheese to your scrambled eggs has been the best. And soo much protein.
Have you tried a souffle fried egg where you separate the egg white and whip it? Here's the recipe if interested: th-cam.com/video/AolD8XoadC4/w-d-xo.html
I don't like most eggy dishes, the one I can do is Spanish omelette aka tortilla, with the eggs fully set and some hot sauce with it to disguise the sulfur-y smell
@@orientalmoons Isn't the sulfur-y smell only from the yolk?
@@SmartyPoohBear nope, it's a reaction between sulfur in the white and iron in the yolk.
Add milk with eggs, whip with an hand held electric mixer til foamy. For extremely fluffy eggs
As a kid I'd microwave scrambled eggs. If you whisk them with milk they stay very fluffy and the eggs puff up in the microwave with lots of little air bubbles. There's residual moisture to drain off that looks identical to these water scrambled eggs but there's less cleanup because you can do it all in one bowl.
It comes out in an omelette essentially, that you can chop into smaller pieces or you can make it a little more like normal scrambled eggs by stopping to stir occasionally.
Pretty cool. Your essentially steaming the eggs in a skillet instead of a steamer
The vinegar helps set the eggs, not take smells out. . My mum puts some in the water before poaching them.
My favorite way to make scrambled eggs is Cantonese style scrambled eggs. I love that egg custard yolky velvety taste. There is a video on how to make it if anyone is curious
These are Water Fried eggs... When a real chef used to get his pleats in his "Chef hat", Water fried eggs is pretty deep into the list. Its tricky, but honestly delicious style. Cant believe you havent done this yet emmy, I see your videos for many, many years. made in Japan !
I never would have thought of this but it’s super easy and makes cleaning the pan way easier. The eggs are nice and fluffy and the water makes them hot all the way through and they don’t cook off really fast like eggs often do. Bonus: I raise my own chickens!! OMG!! 😊 Going to try the mayo and/or the cream next from your suggestions below.
This reminds me of when I cook scrambled eggs in the microwave in hot water. It comes out spongy, steaming, and moist and is done in under a minute. It's done before the toast I'm putting it on is.
Love watching you cook. You always bring out a smile after a rough day. Thank you
Not much different than cooking scrambled eggs the right way, that is to say the French way, no salt, add water instead of milk. Cook slowly. Season after cooking.
Hi Emmy!! Big fan! Thanks for making vids. We love them and your positive energy. Hope you have a great day
I think it looks
Delicious
My mom has always added water to the bowl of stirred up eggs before pouring them into the pan. This keeps them fluffy without needing to drain extra water.
Is it time for breakfast? I can see how the eggs and sauce would be delicious. Thanks Emmy ❣️
Looks great 👍 with an easy clean finish. I think I would add a simple butter or garlic sauce. But thanks
I really love a savory breakfast of egg usually over easy rice and crunchy chilies garlic
My favorite scrambled eggs I've ever made used a tablespoon of mayo and half a tablespoon of water. They were so moist, light, and fluffy. You could not taste the mayo at all and they were absolutely delicious and the perfect texture. That's the only way I make them anymore.
Oh my god. The eggs with the sauce looked so good my mouth watered🤤
That sauce !!
I've never made eggs this way, but will definitely try. Thank you for sharing!! 😊👍
My daughter has chronic pancreatitis. When she's recovering from an attack she can't eat ANY fat whatsoever. She's basically stuck with broth and ice pops. Egg whites cooked like this would work great with the broth and get her some much needed protein. I'm going to try it! Thanks
This is like a scrambled version of poached eggs. 🍳🥚💛
... so ... basically egg foo young.
The salt in the egg breaks down certain parts of the proteins helping the raw beaten egg be a bit more watery - a good thing when mixing egg with flower batters. Because the protein molecules attach to the salt molecules, the salt then leaches this part of the egg white into the boiling water which is why the water starts looking cloudy. The result is that as the egg begins to polymerize it does so in a more grainy texture - the more salt, the more pebbly the texture. Even when cooking in an oiled pan, salt should really only be added to eggs after cooked, but if you must, sprinkle salt over the eggs in the pan only when they begin to solidify. In fact, most people tend to scramble their eggs in a rush over too high of a heat causing their eggs to turn out rubbery and "bruised".
*drools after seeing the sauce on top*
convenient and good,, thank you
Way to make for a great birthday! Thanks for uploading, Emmy!
You're welcome and Happy Birthday!
@@emmymade omg, thank you so much!
@@emmymade You really have made my day! So much love from SoCal❤❤❤
Want light and fluffy eggs quick? So easy your kids can do it themselves. Crack eggs in a microwave safe bowl, add some milk, salt pepper , mix then pop in the microwave and boom!
I worked at the Hi-Ho restaurant in Roseburg, Oregon in 1971. We make amazing omelets. Pour approximately 1/4" inch of oil into a small egg pan (the kind with rounded sides) and heat on a gas stove. As soon as the oil begins to smoke, slowly pour in 3 eggs foamed up in a blender. As you pour, gently shake the pan by pushing and pulling the handle (not sideways). If you do it right, the foamed-up eggs will build up and become as round as the pan and about 2 inches thick, and it will stay like that, not collapse. Then you add omelet stuff - cheese, bacon bits, or whatever on top, slide onto a plate and fold over in one move. If would be fun if you could make a video showing how this is done. I suppose you could try adding the omelet stuff into the eggs before pouring into the pan - that never occured to me until now.
Awesome, got to try for sure!
Mom taught me to use a small amount of water in eggs and on bottom of pan instead of oil or butter for a perfect omelet..( can't burn) and is soufflé fluffy and all the ingredients are heated perfectly...😁that was over 40 years ago moms polish ..
I thought for a second you were making a _soffrito_ , then it took a turn into a completely different culinary direction... 😁 Celery/carrots/onion is the basis of many many Italian and French sauces. It just works. I've always suspected the nitrates in celery help give the meat a more savory taste.
Mirepoix in French cooking -- the heart of provincial French foods. I live in New Orleans the Cajun/Creole trinity is celery/bell peppers/onion -- so delicious!
Just saw an ad about Toyota with you on Spotify 😁👍👍 destiny to watch this video
Noice.😊
What Emmy is trying to say is… mmm fluffy but watery. Sauce can save this.
Thank you, Emmy you are a good escape from current reality.
Hmmm. The potato/cornstarch trick for making fluffy, creamy eggs that I learned from you have been my go-to scrambled eggs.
1 egg, 1 teaspoon corn starch. 1 tablespoon water=fluffy eggs
Poached scrambled eggs! That’s brilliant! Why on earth wouldn’t it work? Thanks!
Id try it just for the sauce, Im not a fan of plain scrambled eggs, they need cheese imo, microwaving works pretty well but I prefer the old low and slow method that gives large creamy curds, very low like cooking over 2 tealight candles in a non stick pan with lots of ghee
Yesss
My mom does the same thing with milk and no vinegar, Yummy stuff.
Add a splash of milk to scrambling eggs makes them fluffy
Your videos make my day! 🥰
Aww...I'm so glad. 😊
❣️
I can remember my grandmother always adding water to her scrambled eggs and they were always the best and fluffiest!
We always add milk in my family, but I've found water works just as well
Very nice video, amazing recipe emmy.. uniq ❤️thanks for sharing, have a nice day 🥰
Every pleat in a chef’s hat (toque blanche) represents a different way to cook an egg!!!
I never seen eggs being cooked like this before. It’s quite interesting ❤️
I think I’ll stick to making them with butter in a pan. The smell of eggs in a broth makes me gag. So seeing them cooked in water.. no thank you 😄
In European hotels scrambled eggs always look like this at breakfast, in those huge trays, so I'm guessing this is how they do it x
It's almost like they tried aiming for poached eggs with this recipe, but got overzealous with dropping the eggs into the water, and made a mess but still ate it anyway... :P
This is a great cooking scrambled eggs and water is great for someone who cannot use oil. Some people omit oil out of their diet for health reasons
I love Xiaoying cuisine, please make the banana stuck in a bitter gourd and taste test it for us!
I ain’t having no eggs without a full block of butter Emmy I don’t know about you guys 😂🤤 not too bad tho!
i tried whisking mayo into eggs and it was so moist.
Sounds very much like the eggs are just a vehicle for the sauce. The sauce would be just as good on rice or noodles.
Is it time for breakfast?
When I make scrambled eggs, I mix a little milk in them before I cook them. I never considered water before
I've been watching your shows for 10 years now. Wow! Tempus fugit.
You always teach me new things!
She does the most interesting things!
Thank you!
To be honest Emmy I’ve been using the same recipe sorta, I mix water with the eggs instead of putting in the water in the pot and i get the same outcome
Should you do the vinegar anytime with eggs or just this recipe? Just interesting and I’d never heard of it
Great! And the timing is perfect! I’ve been watching other videos lately of the same thing to see what ideas I can take away. And also trying to perfect a method of getting just the right consistency for my own scrambled eggs. Thanks for this!