Biggest revolution to my scrambled eggs that should be true for omelettes as well was salting them ~15 minutes before cooking. They’ll turn darker yellow as proteins denature, and then less water gets squeezed out as they cook.
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Interesting that it works that way with eggs. Don’t you salt things like eggplant and zucchini noodle to actually draw the excess water out?
Yes, but the water in question there is inside of cells, and you draw it out via osmosis. In beaten eggs, that’s long gone. You’re just adding salt homogeneously throughout the mixture.
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Dude that’s a yorkshire pudding.
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It looks like they are very close to Yorkshire Pudding, but my understanding the pudding isn’t supposed to have the consistency of a custard, but more of a pastry. Whereas the Dutch Baby is more of a custardy pancake with delusions of grandeur. YPs are also made in a cupcake pan while Dutch Babies can be made in much larger pans.
Alton Brown - Good Eats has a great episode over omelettes. Butter and low heat are key.
Also, Gordon Ramsay’s scramble eggs.
I’ve done ramsay eggs and had people make them for me and not once have I had a normie go “mmmmm”. It’s one of those things people only like in theory.
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This video changed my breakfast life when I watched it a few years ago.
I think plenty of people like them like that. I personally prefer the usual American method of scrambling eggs though.
I have decided I like both types. Some people take these things too seriously.
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Ah yes these magical “plenty of people” nobody has ever met and definitely not you but SOMEONE sure.
Suuuure. It’s funny watching him try to recreate it on talk shows and the hosts are always like “ughhh ewww who wants this?! err… I’m sure it’s great normally though, Gordo!”
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Yeah, those are stupid complicated eggs. I’m sure they taste great but do they taste 3x as great as one you make when you screw up your omelet and just scramble everything?
Yeah, if I want a 20 dollar breakfast I go to some place that makes those but at home that’s just dumb.
I mean that’s 40 Year Old Virgin dumb…
I always found the french omelette obsession weird. It’s also a weird purity test for a society that routinely dip pizza in ranch sauce.
I’ve got a huge craving for Hummus but i’m not sure going out to the supermarket to buy chickpeas is justified.
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I believe that is a West coast only thing. I had never seen it done anywhere else, and I was horrified by the practice.
Ranch sauce is repulsive.
I swear I bought tots at Costco and wanted to make tater tot hotdish with a cheese sauce addition with that Cougar Gold. Ballin’ I know. I have no tots though god damn it. Now I have to wait for delivery groceries.
Low heat and constant stirring gets you like 90% of the way to absolutely perfect scrambled eggs. The on/off heat thing is totally unnecessary. I do like Gordon’s thick bread take.
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I think the on off thing may be something you develop in a commercial kitchen where there are a ton of burners, usually very hot. I remember Eric Ripert talking about that once too.
