@@Freeflier1978 it is a preference if their justification is "I prefer it this way" but most of them will try to convince one way is the right way by bullshiting some science on you just because this is what they've been taught in school.
@@a33m3a "bullshiting some science on you just because this is what they've been taught in school." Bullshitting some science? Sounds like you have a fairly unscientific worldview there but maybe that was just an odd choice of words. Problem with scientific explanations to why cooking in certain ways is supposed to yield a certain result is that there are so many other steps to cooking which can cancel out the beneficial effect of doing something in a particular way, and that isn't always explained or even considered in these scientific explanations. That doesn't mean they are wrong, they are just incomplete, because it's a complex procedure with many different little variables.
@@viljamtheninja Bro what are you even talking about? He’s right a lot of chefs will make claim some scientific for using certain techniques rather than just saying it is their preference. It does mean they are wrong when their claims are proven false.
@@viljamtheninja What on Earth? How is that a "fairly unscientific worldview" to criticize chefs who use science INCORRECTLY to make false claims about cooking. What are you smoking chief? If the explanation is incomplete, that's bad enough, but half the time pro chefs say things that are absolutely untrue. Like searing meat at a high temperature "seals in the juices," or using oil AND butter together will average out the smoke point.
Let me start by saying I don’t like scrambled eggs. Followed your instructions and OMG! I love scrambled eggs now. My new favorite food. Thanks for sharing.
i hate forced ads you cant skip but i always watch ads when the ppl i follow put them in their channels. also love this guy. he cooks great food and makes it ez to follow and replicate. keep on brother!
I love these kind of test videos. I’ve always salted before cooking. It never really occurred to me to add it in any other time. I do finish my scrambled eggs with cream cheese though instead of butter. I’ll have to give butter a try and see how that is.
Needless to say I LOVE your videos and have try many of them with great success!!! Question.... have you ever tried adding a little Soy Sauce instead of salt into the eggs??
I always season the butter (cracked black pepper and sea salt) in the pan right before adding the eggs. Gives the best results and you can cook off the raw edge of the pepper just a tad
The well done eggs thing is so true! I've worked breakfast for a couple years now and people don't trust eggs. But more often than not, shell eggs are pasteurized -- whipped eggs are blended with citric acid (to keep it fresh) if you buy bagged or boxed. I make my own whipped eggs from a box of egg flats with just water, and 6 oz ladle to approximate ~3 eggs. Beautiful eggs! On the line I end up using high heat let my pan heat up with butter in it -- add my eggs and move it fast like a risotto. Get it to fine curds. I let it sit a little bit more with low/no heat and move it a tiny amount and get it to that american scrambled style. Takes me a good ~50 seconds max, sometimes less depending on how many tickets I have hanging lol
I’m the third type of egg scrambler lol. I use to put salt and pepper while cooking. But now I don’t put anything, literally the butter alone to me gives it a great taste. This of course if my personal preference :)
I like them creamy, I started Gordon Ramsay’s method and have basically kept at it ever since. I mean honestly, it feels weird to even call all these different methods and results “Scrambled Eggs” in the first place, like some people’s idea of scrambled eggs is just a smushed up omelette and on the other spectrum it’s just french style creamed eggs.
Agreed that it feels weird; it's the same with cheesecake. In New York, cheesecake is dense, and creamy with a thin biscuit base. In Ireland, the crust can be thick with 3 C's. In Japan, cheesecakes are crust-less jiggly clouds in your mouth. What's the deal with the lack of specificity eh?
@@ace1262 In this specific case I think it’s more related to how every cuisine created their own version of cheesecake, instead of a type of scramble that more resemble an omelette
@@yaqubebased1961 “fake salting” is not a thing… This is scrambled eggs, not pasta, you can salt just fine after most of the cooking is done. Which is the other part of it, you don’t season AFTER cooking, you season near the end of the cooking, as in you season them once the scrambled eggs start to become creamy. The seasoning is still being added during the cooking.
Nice video. I used to salt during cooking until Kenji Lopez-Alt did it before. I tried it and liked it so I've been doing it before cooking since. But I'm also one of those people that like almost burnt eggs. I don't like runny eggs.
Good video but we’re they all the same temp and time? Doing them all at the same time would have been a better comparison but I trust your results well enough
I have a couple of cartons of farm fresh eggs in my fridge, which I've never had before, and this was perfect timing, as I was going to use a few for scrambled eggs!
@@DJ-nn6vg Well, I mean I got them for free so I don't really mind but I've never known if there was a difference or not in taste. Didn't have time so didn't end up making them, but I am for lunch today so I'll report back later.
@@DJ-nn6vg My family used to take care of a dozen chickens. Those eggs were darker and much more flavorful than any eggs I had ever had from a store. Not to mention they were almost twice the size lol. Nothing like an egg still being warm when you first crack it open in the morning.
Americans love butter, so understandably this method is for the masses. For me, I never use butter when cooking scrambled eggs. Olive oil is my preferred grease agent. I like to add salt once the egg is in the pan (I use cast iron). I actually use everything seasoning these days more than salt
Instead of butter. I use avocado oil before you even pour the salted beaten eggs in. Cook on low heat until they are cooked. Nice fluffy eggs that don't need any extra salt afterwards. I do give a nice dusting of pepper, because why not! I used to pepper while scrambling, but noticed how the pepper takes over the flavor of the eggs. Fresh cracked pepper after they are plated is way better in my opinion.
Mineral seasonings can be added before, organic seasonings like pepper, herbs, roots, etc. Should be added fresh at the end (unless you have to incorporate them like a meatball for example, or you're intentionally trying to cook them like blackened chicken) the flavor is much better. Fresh ground pepper degrades quickly after its cracked and other spices change their taste when heated, unless the spice is smoked or roasted.
I love salting before cooking. There is a saying that it messes up the protein structure.... but it is tastier for me to salt them.... or maybe i am used to it.
I almost never order scrambled eggs when dining out, because so few short order cooks know the difference between scrambled eggs and a plain omelet. You cook 'em the way I like 'em.
OK - I'm taking this as the final word on the subject. I've been reading way too many articles and watching way too many videos on when to add salt to scrambled eggs. I'm appalled at how many prominent chefs have conflicting beliefs. The great (arsehole) Gordon Ramsay says NOT to salt before cooking. Rather than take his word for it, I tried both ways at home on my own. You agree with me, so that makes your brilliant!
Growing up, my mom or dad (whom ever was making the scrambled eggs on any given morning) - would always whip in a little half & half, or whole milk along with the salt and pepper. Their scrambled eggs were always delicious. However when I was grown & raising my own family I didn’t find the addition of the milk or half and half to be necessary as they were still delicious. Cheers!
I cook mine on medium heat with only avacado oil in the pan and then salt and pepper after and they always come out perfect. You get that perfect sheen everytime
I make my eggs like Kenji Lopez which is that i make a slurry with water and cornstarch and whisk my eggs with the slurry and add salt. The cornstarch slurry makes the eggs softer and also if you overcook them a bit they will stay moist (yes i said moist cry about it) its a great method. I preheat my pan over medium heat with a bit of water, when the water tottaly evaporates that means that my pan is the perfect temprature.
It’s called the Hexclad stainless steel hybrid pan. Non-stick surface in the divots, and hexagon steel pattern raised - so you don’t scratch up the non-stick surface. Costco sells it, as well as Hexclad’s own website.
I mean I don’t know anything about all of the protein breaking stuff, but as a basic idea, if you salt it before making it you will season them better cause the salt has a chance to go everywhere whilst if you salt them when they are (half) done it will not spread as evenly. Works for pretty much everything imo
Just made Gordon Ramsay/Jacques Pepin style creamy scrambled eggs for the first time yesterday. Today I get this video. They were... OK. But someone's watching me. I will probably stick with the style of scrambled eggs Stephen does. that's pretty much my go-to. I'll salt in advance, now, though.
The people who say that salting before scrambling eggs “tightens them up” or “makes them gray” are just speaking bs out of their ass to sound smart *cough cough* Gordon Ramsey *cough cough*. The salt actually helps break down the proteins it the eggs so it doesn’t get too hard and rubbery. Once you’ve seasoned them before, you can do anything from a soft to hard scramble and have a better, more tender, and more evenly seasoned egg. So don’t be scared to season before scrambling my friends. Love ya ❤️. P.S. see J. Kenji Lopez Alt’s side by side tests for more information.
I guess Gordan Ramsay exaggerated with the "salting before" thing like a scare tactic that it would ruin eggs in general, but rather it's more like a preference and it depends on what you're going for. Salting before doesn't cut it for his eggs because he's going for a creamy like silky texture with all that creme fraiche, so the textured aspect isn't ideal. But if you're going for diner style eggs like this, that texture could be appealing. So just because it doesn't suits Gordon's "preference" doesn't mean he's right.
I like how the full quote noted that it's not the most important part of cooking it. Edit: Also wonder if cooking style would change the salt test results.
I'm no chef but if you didn't use butter the difference would be much more noticeable. If you just use a cooking spray so the eggs don't stick to the pan, adding salt too soon will dry the eggs out. Not using butter/cream/milk and adding slat and pepper just before the eggs are done cooking will give you fantastic scrambled eggs that aren't dry every time. But there's hundreds of ways of making them so to each their own.
finnaly someone who does this fking video. Hate people who thing that putting salt 2 min before cooking is gonna to make the eggs trash bro just season your eggs however you want
low and slow with butter added while cooking... unreal stuff. never even thought about the salt thing. i think i usually crack some in while they’re cooking. i’m gonna test out some of these ~methods~
Those looked a smidgen undercooked to me. But I normally eat my eggs fried over-medium, so I don't wear the yolk when I scarf down my sausage and egg sammich.
Whisking an egg or two with salt for a French omelette, I find drives out water (breaks down the egg) - adding the salt just about when done, I find is the way to go. I never eat or make scrambled eggs that way... I like mine creamy.
I believe salting the eggs in advance and letting them sit on the counter for a period of time, may water down the flavor. Salting in advance and proceeding to cooking them right away, is the way to go. Very good episode Steve, it is a way to really know what finer ways to prepare a dish.
You left out the highly touted option of putting the salt into the scrambled eggs 15 minutes before cooking. That's supposedly allows them to have the maximum effect. I know I know I don't want to have to wait 15 minutes before I start cooking my scrambled eggs either, unless it's on the weekend and I have plenty of time.
Love these types of tests. Many prominent chefs will discuss conflicting methods of cooking. It's nice to debunk these types of things.
It's called a personal preference
@@Freeflier1978 it is a preference if their justification is "I prefer it this way" but most of them will try to convince one way is the right way by bullshiting some science on you just because this is what they've been taught in school.
@@a33m3a "bullshiting some science on you just because this is what they've been taught in school."
Bullshitting some science? Sounds like you have a fairly unscientific worldview there but maybe that was just an odd choice of words. Problem with scientific explanations to why cooking in certain ways is supposed to yield a certain result is that there are so many other steps to cooking which can cancel out the beneficial effect of doing something in a particular way, and that isn't always explained or even considered in these scientific explanations. That doesn't mean they are wrong, they are just incomplete, because it's a complex procedure with many different little variables.
@@viljamtheninja Bro what are you even talking about? He’s right a lot of chefs will make claim some scientific for using certain techniques rather than just saying it is their preference. It does mean they are wrong when their claims are proven false.
@@viljamtheninja What on Earth? How is that a "fairly unscientific worldview" to criticize chefs who use science INCORRECTLY to make false claims about cooking. What are you smoking chief? If the explanation is incomplete, that's bad enough, but half the time pro chefs say things that are absolutely untrue. Like searing meat at a high temperature "seals in the juices," or using oil AND butter together will average out the smoke point.
J. Kenzi López-Alt just released a video about tips when making scrambled eggs, including salting it before
He also mentioned Mandy Lee and her blog Lady and pups. She's really something else. Wrote a terrific cookbook I couldn't resist.
That’s exactly what I was about to comment. I also followed his other recommendations and my eggs were delicious.
Yess
Love Kenji
Jacques Pepin also salts before...
Adam Ragusea just mentioned this in a recent video too, that salting before was better
Let me start by saying I don’t like scrambled eggs. Followed your instructions and OMG! I love scrambled eggs now. My new favorite food. Thanks for sharing.
i hate forced ads you cant skip but i always watch ads when the ppl i follow put them in their channels. also love this guy. he cooks great food and makes it ez to follow and replicate. keep on brother!
Would you ever make a what I eat in a week video?
Vouch
I love these kind of test videos. I’ve always salted before cooking. It never really occurred to me to add it in any other time. I do finish my scrambled eggs with cream cheese though instead of butter. I’ll have to give butter a try and see how that is.
ooooh yes. cream cheese. I'd like that. Thanks!
Dude thank you for this video. I’ve always wondered what the truth was and I was just too lazy to find out myself.
I do #1...but I also add a healthy pinch (1/2 a tsp) of baking powder, which makes them fluffy 😊
I’ve always cooked my eggs “pre salted” , but I also add a pinch of pepper with the salt before cooking 🤷♂️
you’re awesome. you’ve got great ideas - please keep sharing them.
Thank you for the demonstration. It explains a lot showing the result. Most cooking videos told us to add salt but don't explain why.
Wow, that's brilliant! I can tell you're truly an unbiased scientist because you changed your method after your observations.
Super demo. Exactly the kind of useful info we've been looking for...keep it up...
Weelll now... I had not thought about tossing in a knob of butter during heat-off final fold stage... but, YUM❣️
Very informative no BS approach to the video. Nice job.
Needless to say I LOVE your videos and have try many of them with great success!!! Question.... have you ever tried adding a little Soy Sauce instead of salt into the eggs??
simple, straightforward; good!
I have always wondered this! Thanks for experimenting!
Love this video! I hope you make some more test videos in the future
I always salt and freshly grind pepper BEFORE cooking. My taste buds confirm your findings ;)
Finally! Been asking this question myself
I always season the butter (cracked black pepper and sea salt) in the pan right before adding the eggs. Gives the best results and you can cook off the raw edge of the pepper just a tad
Love you lol I’m now going to feed myself some
Scrambled Eggs 🍳 thanks 😊
Its great that u went over this
3:40 UV light is the KILLER of Vitamins, so the fact that the bottle is clear gives me concern about the quality of these “ vitamins “ 🙄
The well done eggs thing is so true! I've worked breakfast for a couple years now and people don't trust eggs. But more often than not, shell eggs are pasteurized -- whipped eggs are blended with citric acid (to keep it fresh) if you buy bagged or boxed. I make my own whipped eggs from a box of egg flats with just water, and 6 oz ladle to approximate ~3 eggs.
Beautiful eggs! On the line I end up using high heat let my pan heat up with butter in it -- add my eggs and move it fast like a risotto. Get it to fine curds. I let it sit a little bit more with low/no heat and move it a tiny amount and get it to that american scrambled style. Takes me a good ~50 seconds max, sometimes less depending on how many tickets I have hanging lol
I’m the third type of egg scrambler lol. I use to put salt and pepper while cooking. But now I don’t put anything, literally the butter alone to me gives it a great taste. This of course if my personal preference :)
I like them creamy, I started Gordon Ramsay’s method and have basically kept at it ever since. I mean honestly, it feels weird to even call all these different methods and results “Scrambled Eggs” in the first place, like some people’s idea of scrambled eggs is just a smushed up omelette and on the other spectrum it’s just french style creamed eggs.
Agreed that it feels weird; it's the same with cheesecake. In New York, cheesecake is dense, and creamy with a thin biscuit base. In Ireland, the crust can be thick with 3 C's. In Japan, cheesecakes are crust-less jiggly clouds in your mouth. What's the deal with the lack of specificity eh?
@@ace1262 In this specific case I think it’s more related to how every cuisine created their own version of cheesecake, instead of a type of scramble that more resemble an omelette
Gordon salts them after cooking, which is, as the guy said, fake salting and doesn't taste the same
@@yaqubebased1961 “fake salting” is not a thing… This is scrambled eggs, not pasta, you can salt just fine after most of the cooking is done. Which is the other part of it, you don’t season AFTER cooking, you season near the end of the cooking, as in you season them once the scrambled eggs start to become creamy. The seasoning is still being added during the cooking.
Thanks for the video! I'd find it helpful if you could include the actual temperature of your pan. It would be a great starting point.
The million dollar question! Great video 😊
Nice video. I used to salt during cooking until Kenji Lopez-Alt did it before. I tried it and liked it so I've been doing it before cooking since.
But I'm also one of those people that like almost burnt eggs. I don't like runny eggs.
It's not burnt. It's browned.
Browned egg gang.
How tf... Overcooking egg is fucking DISGUSTING and should be PUNISHED
@@AhmadIzzJ IMO the crispiness is better than brown. Brown can give the eggs a gray color.
@@dask7428 IMO runny egg is disgusting lol. From my point of view the Jedi are evil.
Good video but we’re they all the same temp and time? Doing them all at the same time would have been a better comparison but I trust your results well enough
I have a couple of cartons of farm fresh eggs in my fridge, which I've never had before, and this was perfect timing, as I was going to use a few for scrambled eggs!
Blind taste test them against the cheapest store bought eggs you can find. There is no difference.
@@DJ-nn6vg there is one tho
@@DJ-nn6vg and even if there was not any difference, i prefer to buy my fresh farm eggs and support my local farmer :)
@@DJ-nn6vg Well, I mean I got them for free so I don't really mind but I've never known if there was a difference or not in taste. Didn't have time so didn't end up making them, but I am for lunch today so I'll report back later.
@@DJ-nn6vg My family used to take care of a dozen chickens. Those eggs were darker and much more flavorful than any eggs I had ever had from a store. Not to mention they were almost twice the size lol. Nothing like an egg still being warm when you first crack it open in the morning.
Americans love butter, so understandably this method is for the masses. For me, I never use butter when cooking scrambled eggs. Olive oil is my preferred grease agent. I like to add salt once the egg is in the pan (I use cast iron). I actually use everything seasoning these days more than salt
Instead of butter. I use avocado oil before you even pour the salted beaten eggs in. Cook on low heat until they are cooked. Nice fluffy eggs that don't need any extra salt afterwards. I do give a nice dusting of pepper, because why not! I used to pepper while scrambling, but noticed how the pepper takes over the flavor of the eggs. Fresh cracked pepper after they are plated is way better in my opinion.
Moist toward wet, Kosher salt early, butter late. Done. Granddaughter wants 'Poppy's eggs. Take it from there. 👍👍
Mineral seasonings can be added before, organic seasonings like pepper, herbs, roots, etc. Should be added fresh at the end (unless you have to incorporate them like a meatball for example, or you're intentionally trying to cook them like blackened chicken) the flavor is much better. Fresh ground pepper degrades quickly after its cracked and other spices change their taste when heated, unless the spice is smoked or roasted.
I need to ask, are you using salted or unsalted butter?
Never heard of tender eggs but ok, we are evolving!
Hoping we get some good taco recipes as we head into spring/summer.
I love salting before cooking. There is a saying that it messes up the protein structure.... but it is tastier for me to salt them.... or maybe i am used to it.
same.
Did you use salted or unsalted butter??
I almost never order scrambled eggs when dining out, because so few short order cooks know the difference between scrambled eggs and a plain omelet. You cook 'em the way I like 'em.
Do you always put your eggs in the bowl you're going to use? Seems like a point for cross contamination
It’s helpful; to see these results. My question. Is do you use salted or unsalted butter?
►►such a great explanation!! Easy, simple and precise!! THANK YOU for sharing this!! I appreciate!! ►►
OK - I'm taking this as the final word on the subject. I've been reading way too many articles and watching way too many videos on when to add salt to scrambled eggs. I'm appalled at how many prominent chefs have conflicting beliefs. The great (arsehole) Gordon Ramsay says NOT to salt before cooking. Rather than take his word for it, I tried both ways at home on my own. You agree with me, so that makes your brilliant!
Growing up, my mom or dad (whom ever was making the scrambled eggs on any given morning) - would always whip in a little half & half, or whole milk along with the salt and pepper. Their scrambled eggs were always delicious. However when I was grown & raising my own family I didn’t find the addition of the milk or half and half to be necessary as they were still delicious. Cheers!
Why did the egg cross the road?
To get to the Shell station!
dad joke squad!
@Open Mike Its quite stupid joke, but needed to make it. Was waiting on the SHELLf for a while xD
🤣
Just made these . BEST.EGGS.EVER.🎉
I cook mine on medium heat with only avacado oil in the pan and then salt and pepper after and they always come out perfect. You get that perfect sheen everytime
Yes but cooking them with olive oil instead of butter gives them a different taste, butter tastes better in my opinion
Along with the pinch of salt, I add a tiny dusting of garlic powder and a quick dash of white pepper. No one ever complains......
Actually sounds quite delish!
@@deborahmayberry1568 try it sometime!
I make my eggs like Kenji Lopez which is that i make a slurry with water and cornstarch and whisk my eggs with the slurry and add salt. The cornstarch slurry makes the eggs softer and also if you overcook them a bit they will stay moist (yes i said moist cry about it) its a great method. I preheat my pan over medium heat with a bit of water, when the water tottaly evaporates that means that my pan is the perfect temprature.
You recited the video he posted recently basically verbatim
@@beclops And?😂
I salt before... and I use lots of butter. I love eggs!
Did you use unsalted butter? Both butter applications were cold?
Great vid!
I tried the first receipt and it was fucking 🔥!!! I had them last night and this morning!!! Flawless!!! Thank you for posting!!!
Yes, but are you using salted butter?
Yes it does! Every time you break an egg add a pinch of salt! It makes them #eggZ as opposed to just #eggs
ayy got the play button love your channel mate
Did you use unsalted butter?
What model / brand is that pan? Looks great
It’s called the Hexclad stainless steel hybrid pan. Non-stick surface in the divots, and hexagon steel pattern raised - so you don’t scratch up the non-stick surface. Costco sells it, as well as Hexclad’s own website.
@@deborahmayberry1568 Thank you!
I mean I don’t know anything about all of the protein breaking stuff, but as a basic idea, if you salt it before making it you will season them better cause the salt has a chance to go everywhere whilst if you salt them when they are (half) done it will not spread as evenly.
Works for pretty much everything imo
I salt them immediately after dropping them in the pan. Always turns out great
So glad you did this video. I was just debating this with my roommate 😂
I'll only have my eggs on the slightly well done side (a little brown) when I'm making a western omelet.
Sweet pan, what's the name brand?
Curious tho, how well the salt spreads evenly in the raw yoke since it’s so sort of non liquidy. More gooey.
Just made Gordon Ramsay/Jacques Pepin style creamy scrambled eggs for the first time yesterday. Today I get this video. They were... OK. But someone's watching me.
I will probably stick with the style of scrambled eggs Stephen does. that's pretty much my go-to. I'll salt in advance, now, though.
The people who say that salting before scrambling eggs “tightens them up” or “makes them gray” are just speaking bs out of their ass to sound smart *cough cough* Gordon Ramsey *cough cough*. The salt actually helps break down the proteins it the eggs so it doesn’t get too hard and rubbery. Once you’ve seasoned them before, you can do anything from a soft to hard scramble and have a better, more tender, and more evenly seasoned egg. So don’t be scared to season before scrambling my friends. Love ya ❤️. P.S. see J. Kenji Lopez Alt’s side by side tests for more information.
Is the butter salted?
I just gobbled down a plate of scrambled eggs thanks to this video 🤣
I guess Gordan Ramsay exaggerated with the "salting before" thing like a scare tactic that it would ruin eggs in general, but rather it's more like a preference and it depends on what you're going for. Salting before doesn't cut it for his eggs because he's going for a creamy like silky texture with all that creme fraiche, so the textured aspect isn't ideal. But if you're going for diner style eggs like this, that texture could be appealing. So just because it doesn't suits Gordon's "preference" doesn't mean he's right.
Can u explain what u mean by salting food after as "fake salting"??
I like how the full quote noted that it's not the most important part of cooking it.
Edit: Also wonder if cooking style would change the salt test results.
If Kenji Lopez-Alt says it doesn't, it doesn't.
Markus exact thoughts 😂😂😂
Any chef that claims their way is the best way, is only stating an opinion.
@@Freeflier1978 No, you can test some things.
@@Freeflier1978 He doesn't, though.
The headline of his "best scrambled eggs" article wasn't written by him.
Like a boss
kenji just made a video for this too!!! i guess it's egg week hahaha
Was juuuuuuust watching some other videos and making some vodka penne right now!
Doesn't your butter have salt so the one with no salt actually still has salt from the butter?
i whisk the eggs with a little bit of milk. makes them fluffier
I'm no chef but if you didn't use butter the difference would be much more noticeable. If you just use a cooking spray so the eggs don't stick to the pan, adding salt too soon will dry the eggs out. Not using butter/cream/milk and adding slat and pepper just before the eggs are done cooking will give you fantastic scrambled eggs that aren't dry every time. But there's hundreds of ways of making them so to each their own.
finnaly someone who does this fking video.
Hate people who thing that putting salt 2 min before cooking is gonna to make the eggs trash bro just season your eggs however you want
This guy could fry socks and I’d watch LOL. Lovvvee him❤️
low and slow with butter added while cooking... unreal stuff. never even thought about the salt thing. i think i usually crack some in while they’re cooking. i’m gonna test out some of these ~methods~
Curious about adding milk to eggs (I guess for a fluffy or creamy texture) vs no milk (thinking it makes the egg tougher)?
I don't know about fluffy but my eggs are creamy enough with just butter
Those looked a smidgen undercooked to me. But I normally eat my eggs fried over-medium, so I don't wear the yolk when I scarf down my sausage and egg sammich.
Interesting. I salt right after I put the eggs in the pan, just the way I was brought up.
Appreciate you doing this! I have always salted before cooking, but people got on me about it, so I did wonder if there was any truth to it.
Me who likes having high blood pressure salts before and after.
This way of testing is gives you results that depend too strongly from the differences in cooking of the individual portions
Whisking an egg or two with salt for a French omelette, I find drives out water (breaks down the egg) - adding the salt just about when done, I find is the way to go. I never eat or make scrambled eggs that way... I like mine creamy.
I believe salting the eggs in advance and letting them sit on the counter for a period of time, may water down the flavor. Salting in advance and proceeding to cooking them right away, is the way to go. Very good episode Steve, it is a way to really know what finer ways to prepare a dish.
You left out the highly touted option of putting the salt into the scrambled eggs 15 minutes before cooking. That's supposedly allows them to have the maximum effect. I know I know I don't want to have to wait 15 minutes before I start cooking my scrambled eggs either, unless it's on the weekend and I have plenty of time.
My dream is to open a food truck one day. Could you make a video about yours? Love the vids
Did that note on the middle batch say salted DORING?
I don't add salt if cooking eggs in butter, not neccessary
What's the science behind it either way?
He's shilling multi-vitamins and probably fuckin shops at whole foods so he couldn't pass a grade school science pop quiz never mind answer that lol
That’s me… dead eggs… buttery dry xtra xtra well done… lots of black pepper… oh and ketchup and buttered toast. Done…
I always season before cooking.
J. Kenji Lopez just talked about salting his eggs prior to cooking too.
I have to disagree with you sir. I salt fried eggs after they are done cooking. Why? Samin Nostrat’s advice