>gordon ramsay's scrambled eggsundercooked slop
>>22122493your mom is undercooked slop
Even his son says he doesn't like Gordon's eggs
>>22122493nice opinion bro, guess you expect me to kiss you on the lips now? *sigh* WELL, if you insist. *begins slurping on your mouth*
I enjoy them that way when I want something creamier on toast and I have creme fraiche on hand, but I make something with a harder scramble when it's meant to be a side to other breakfast items like bacon, pancakes, sausage, hashbrowns, etcYou don't need to eat the same dish the same way every time, you fuckin autist.
>>22122541Spotted the cooklet
>>22122493With all due respect to Gordon and the French, that’s not the way to scramble to eggs. It’s not supposed to be a condiment
>>22122725Being a cooklet is only being able to do a recipe as simple as fucking scrambled eggs in one single way every time. Never being able to adapt part of a meal to the things around it means you can't competently create a meal with more than one single component. If you ever try to improve you may get past this, but I doubt it in your case.
>>22122738>Being a cooklet is only being able to do a recipe as simple as fucking scrambled eggs in one single way every timeno, being a cooklet is posting any anime made after dragonball z.
>can't make a grilled cheese>can't make eggs>can't make a good burger>messes up a frito pie>shills crappy frozen meals>now shills Uber EatsWhat a total fraud
eggs seem to always make me have to take a shit every time I eat them
>>22122789Autist confirmed
>>22122789Dragonball was shit. Bagi was much better.
>>22122493That’s how they serve eggs at every nice hotel in France. You are upset because you lack the ability to cook them. If you were told to prepare Hollandaise or roux the zookeepers would need to tranquilize you.
As an American, I like my eggs scrambled until they resemble drywall insulation.
Omlettes need a good brown not just to look good, but to help hold everything you stuff in the omlette together.
>>22123528I saw you get IP wiped earlier.https://warosu.org/ck/thread/22122493#p22122792
>>22122493It puts the creme in the eggs
>>22122493Toast looks like shit to
>>22122541> you fuckin autistYou literally post anime pics.
Bros, what's the trick to fluffy scrambled eggs? Mine always end up flat and a little rubbery.
>>22122493OP tell me you don't know how to cook without telling me.
>>22123576Whip the eggs until they hit stiff peaks then add in a drop of red wine vinegar, a tsp of water and a sprinkle of salt. Cook on low heat, constantly agitating and off center. If you did that as well as adding some crème fraîche or buttermilk with the eggs in a metal saucepan within the pan at an even lower heat? You may achieve the OP.
>>22122493>Celebrities are stupid and have shit tasteWho would have guessed
>>22122493Damn how many eggs ?
>>22122493You didn't scramble them nearly enough. The white is still visibly separated from the yellow you lazy piece of shit.
>>22123576Don't add the salt until the very end
>>22123576lower heat to start with, scramble the eggs in the bowl before pouring, wait until the butter is fully melted before pouring
>>22122493Ha Ha Ha....More seethe from American cooklets, the next thread, bring it on sweetheart, how out of wack can you pack of hot-pocket eating retards get?
>>22122807Do you make these threads?Because you always trot out the same old tired greentext, every single time.Do you have some Daddy issues?I think you do.
>>22123563> toDid you even go to school?
>>22123975You’re allowed to talk when you have a food culture besides lamprey pies. Jamie Oliver terrorizing children does not a chef make.>>22123926It doesn’t change the structural integrity.>>22123981What do you suppose those terms mean?>>22123955Chilled butter. You want the water content to steam, not just the lipids. Though based on that comment you’ll not be baking a soufflé anytime soon.
>>22124051>when you have a food culture besides lamprey piesbrits put other things in pies besides lampreys, in case you missed that
>>22124064Oh but of course. How could I forget the jolly old English tradition of putting slime and sawdust and eyeballs and banana peels into a pastry and proclaiming themselves gourmands. The war ended, you can stop eating like that now! Now if you’ll excuse me, I’m going to go enjoy my flat ale served bathwater temperature
>>22123574Well yeah, it's the best way to flush out autistic retards because they are physically unable to keep themselves from complaining like little election tourist bitches.
>>22122493Watch the video. It still holds up and sits on the toast.
been saying this for years.looks like literal baby food.
>>22124726
>>22122812>local man discovers how food works
>>22123576add milk
pan HOTBUTTERegg INcook until BROWNadd salt and pepewala a beautiful, exciting, vibrant dish
>>22123576More butter.
>>22123576- add a bit of milk- whip aggressively, the air bubbles help make it fluffy- use a lot of butter- don't overcookIME the most important step is not to overcook. There's a fine margin between under- and overcooked when it comes to scrambled eggs. It really is a matter of seconds. You need to take them off the heat source sooner than you might think. I always stop cooking when they have about the same consistency as OP's pic... yes that's too runny, but by the time they're on a plate they no longer look like that. Cook them too long and they will get rubbery.
>>22123576The trick is managing temperature and your patience. All responses you got so far are hacks to manage high heat and short temper. You can scramble an egg for hours on end as long as you don't go over the temperature threshold (65°C (149°F) - aka lukewarm. It'll only get fluffier, no butter or milk needed at all. You can definitely make scrambled eggs if you're lactose intolerant. 68°C (154.40°F) - 70°C (158°F) is the exact point where you fuck things up because the eggs keep cooking off the heat. Stop at 65°C (149° in toy cuisine temp).Butter and milk are there for helping the emulsion (not needed, egg does that on its own) and dampening flavour (that's what fat does). It's not required at all.
>>22123576Small amount of milk, scramble eggs in a bowl first, cook on a low heat, 1 min on heat, 20 seconds off.
>>22122493It's quite difficult to get scrambled eggs to stop at the right point, when they're just set. It takes a bit of skill and patience, because the point when you remove the eggs from the heat is a bit earlier than you think at first. If you've never had them done to the right point, you wouldn't understand. Undercooked and overcooked are easy, but nothing like as nice.Never both with scrambled eggs in hotels. They almost always fuck it up.
Runny eggs are so gross.
Gordon Ramsay’s son said he doesn’t like Gordon’s egg lol
>>22123528I have made countless omelettes in my lifetime. Never once did I need to burn them to have them hold their shape. A good omelette looks like this.
>>22126134I agree 100% and is how I do it. The one thing I got from Gordon's video is to take is off a couple times while cooking and let the residual heat cook the eggs. Mine are not runny like Gordon's, but no where near the burnt hard mess I used to make before. I ain't got no crème fraîche and likely never will, but 18% cream and good salted butter is perfectly fine. The other thing I liked is the cooked tomato cherries from his vid. it's perfect to add to a nice low carb breakfast and you just use the same pan.
>>22126732Why don't you post a picture of your own omelette instead of taking one from the internet? Could you be just another American telling lies?
>>22122493>undercooked slopUndercooked eggs are dangerous in the USA because of poor food hygiene standards but in the rest of the world they are fine and enjoyed by many. The moar you know.
>>22122789>I happened to grow up watching it on tv so it’s okay >other things of the exact same medium are not
>>22122493Gordon Ramsay is a pussy.Let him do open seating, and we'll see how many michelin stars he has.
>>22126775If you're in disbelief over the notion of someone making an omelette, I don't think you belong on this board.
>>22126857It was YOU who boasted about your omelettes but you failed to provide evidence of how brilliant you are and just posted a stock picture from the internet . . . .put your money where your mouth is.
