In this case it says 4 tablespoons of butter for four eggs, and 2 teaspoons of starch and in the darkness bind them.I'm not opposed to the idea, it's just this popped up on a new Mozilla tab so I know it was paid to be there. I guess it doesn't really matter, I'm going to die from other shit I've been exposed to sooner than I expected, but if I can extend a year or two that would be swell.Also, do you all normally use a TBSP of butter per egg? I have maybe used 1/4 that... but I'm not opposed to the idea at all. Sounds delish actually.Thoughts on starch adding to eggs?
unnecessary, changes the texture of the eggs, changes the cook profile of the eggs, changes how it reacts to oils and water, changes how sauce (or even something like ketchup) interacts with it, and changes the taste perception of the end productultimately, food blogs are worthless 99.99% of the time
>>21946180Thank you for validating my already held opinion. Eggs, especially scrambled can be as creamy or hard as you want by just using heat or not using heat. Although I think I have definitely been under utilizing butter in my case. Are you Ninjas using a tablespoon per egg?
>>21946168disable all Mozilla pozz shit in the settings bro. Remember their CEO is a Google plant. She doesn't actually wanna compete with daddy.Also, fucking ew
>>21946168>Thoughts on starch adding to eggs?Gordon Ramsay is rolling over in his mansion
>>21946204K, I'll legit look how to do this. I'm using Nightly and it fucking updates all the time. I think I'm immune to psyops but sometimes the headlines grab my attention.
>>21946168also add some vodka and hot sauce to it the eggs spice it up
>>21946168generally speaking, you are not using enough butter for eggs. yes, a tablespoon per egg is good. I go 3 for 3 and it always comes out great, I eat them on dry toast to help balance it a bit.my old roommate would put that much, 1/4 tbsp per egg, then wonder why his shit would stick, tear, and look awful.and I just keep telling and telling and telling him, BUTTER LUBRICATES THE FUCKING PAN. USE MORE and the stupid fat fuck would never listen
>>21946168>Thoughts on starch adding to eggs?Unnecessary. Scrambled eggs is best when you do this:3 eggs30ml pure cream30ml gently melted butterSalt and pepperWhisk vigorously, pour into pan, scramble.
>>21947294>tbsp per fucking eggi can hear how fat you are through the screen
Can't say I've tried corn starch. But flour turns it very bland and unpleasant. Would not recommend. Milk+butter+eggs is fine. I don't measure anything. Eyeball is fine.
>>21947307That's what I thought. Hence why I made the thread. Millions of normies who can't, or are trying to learn to cook are seeing this clickbait shit.
>>21946168I think this would taste pretty bad if you like your eggs a little softer and the starch may not be fully cooked.>>21947302I can smell how dumb you are through your dumb face.
>>21947346>fatass that wastes butter calling others dumb
>>21947381NtaPost wrist, cookletFat isn't bad for you, that's a nineties mom-diet myth
>>21946168That's so stupid, and you know some ignoramus will try it and waste their poor eggsI use 1/2tbsp per egg, unless I'm having toast and then I bump it up to 1tbsp
>>21947381how is it being wasted
Corn starch is garbage. Mix them with plain mashed potatoes, baking soda, and vinegar. Get a potato cake going.
>>21947458sounds to me like you're making a potato volcano
>>21946168Olive oil in a low pan, whisk eggs with splash of milk, some pepper. Wait until after for salt. Cook em really slow, get nice curds. Pop them on buttered toast. >>21947387Fat is highly caloric. You're morbidly obese, aren't you?
>>21949717Potato starch is surprisingly resistant. Way more than corn starch, at least.
>>21946168i think kenji lopez who used to be an actual chef used to shill this technique so there might be something to it, but that tiny extra bit of effort for scrambled eggs is enough to have prevented me from trying it so far
>>21946168>I'm going to die from other shit I've been exposed to sooner than I expectedDid you accidentally open Microsoft Edge?Also agree with you and other anons that scrambled egg texture is already good and doesn’t need fixing.>>21947307>Eyeball is fine.
>>21947387now you
>>21947387>>21951367NTA, but this is for one of you... I don't know which yet
>>21947294>>21946168The reason eggs stick to the pan is because you’re not preheating it enough. Oil and butter help but the consistency of eggs will cause it to stick unless you overdo it with loads of butter or oil. Ideally you will preheat the pan for 5 minutes until you can throw droplets of water on it and they glide across the surface rather than instantly evaporate. If they evaporate right away then it’s not hot enough. Then you can add your butter and eggs.
>>21951367How do you do that? I always have to figure out a stupid stand>>21949739No shit, some calories are better for you than others. Eat less if you're struggling>>21951381Fair desu
>>21951367Spooky
>>21951424Trim your nails you sick fuck.
>>21951424>>21951557F'real, I'll take the trimmed mystery meat hands over these gross abominations. You can see the dirt under the nails. Literally puking rn.
Whisk eggs to a fine syrup. Cook with not much fire. Don’t mix other things with the eggs until they have ripened to preference.
I just put a little milk before I whisk the eggs. Nice and fluffy.
>>21951584>>21951557That's not dirt, it's just them crackingBut don't tell no one, heh
