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I was wondering what made them fancy. I guess the mirin, soy sauce and stock pearls. But it's still just scrambled eggs. Looks good, though. Eggs and rice are awesome together.
@@Royalty_girlie being sarcastic in this way is often interpreted as rude. the commenter was just being helpful in educating people who were curious, and they did right.
For those wondering the little gelatin cubes he put on the eggs are called aspic cubes. Originating from French cuisine and is made by simmering broth of bones of beef, chicken, or fish. Which then get refrigerated till solid and can shape into whatever shape you need, in common aspects cubes. Though majority of the time it is used to prevent meat from spoiling by trapping the meat inside the aspic. Once solid, air or bacteria can no longer make contact with the meat thus preserving it for a much longer time.
If anyone is confused this dish was featured on “food wars”. It was jellied stock over scrambled eggs and rice. EDIT:If anyone else is confused this is called scrambled eggs, and it’s essentially cooked miscarriaged bird children.
For those who are wondering, butter is a dairy product made from separating whole milk or cream into fat and buttermilk. The fat is compressed and chilled into blocks of butter. It can be used directly as a condiment or melted for frying or coating. Butter is also used in baking, such as in classic sponges and pastries, or for enriching sauces. You're welcome.
@@jtris01 ' Eggs are neither circular nor elliptical. Eggs are oval. If you observe an egg closely, the distance from the center is not a fixed circle. The horizontal aspect has a longer ellipse-like form. ' from Google 👩💻
Loneliness is so scary sometimes. I always think how there’s so many lonely people in the world and how great would it be to come together. I also lack in the friendship department and I think at this age how sad that is. It must be me because I have tried but I feel like people don’t like me. No one wants to be vulnerable with me. They don’t want to open up and I just have buddies like you said that eventually I lose touch with because they don’t need me anymore.
Actually that pan is quite iffy, health wise, Please consider using cast iron, and add some iron to your blood, instead of cancerous non stick chemicals, from a pan that will in up in a dump site.. plus as my 100 year old plus perfectly cared for cast iron will prove it is naturally non stick🎉
For those who are wondering, these scrambled eggs are considered fancy because that is a word usually used to describe things that are fancy, and since he used it, these are now fancy.
Yes!! A lot of Japanese recipes call for it. It's a little pricey where I live but the recipes don't require very much, so lasts a long time. Gives a wonderful flavor.
This is how my great grandma made them except less runny they were so fluffy & yummy I haven’t had ANY that even compare to hers sense 🥺 miss you memaw
For those who are wondering, it's very easy to make. Have the lowest heat and just stir. The longer it takes the more creamy the scrambled egg will be. If the pan get to hot take it of the fire.
@@hungrymakesmecranky Also, it helps if you put the eggs and butter in the skillet before even turning the burner on. Takes a while, but it's perfect on top of some toast :)
He just made scrambled eggs but raw essentially not saying there is anything wrong with that but it isn't exactly fancy to just make egg, butter and milk and leave the eggs a bit raw bruh
@@oliverboi I understand where you comming from, but i feel like a lot of people may actually dont know this. Usually they just turn on high heat to make it quicker and giving it not the creamy but dry texture. So i thought this may help some people who dont know about the right pan tempeture.
If you separate the whites from the yolks and cook the whites first and then slowly add in the yolks at the last minute, you’ll end up with much smaller curds and a much more luxurious plate of scrambled eggs. If I’m not mistaken I do believe this is how Escoffier made his scrambled eggs. I highly recommend people try this technique if you like creamier scrambled eggs that aren’t dry.
@@kookiecat1627 it is à similar effect but because the yolks cook 3 times faster than the whites, if you try this Technique you won’t have to continually and quickly stir the eggs with so much elbow grease so to speak. It’s actually a much more efficient way of making a perfect plate of scrambled eggs.
@@l-train7876 that's the line of someone who reacts to usually questionable cooking videos. Common lines include: 'everybody's so creative' and 'it won't slide down easy if it ain't cheesy'
“I said if you want to live to see tomorrow, you better start fryin' them eggs a lil’ bit better than whatchu been fryin' em. I'm tired of eatin' sloppy, slimy eggs!”
For those wondering, the room they are in is quite fancy. So the eggs inherited the fanciness. He used alot of butter which makes the eggs soft and fluffy if you were wondering.
For those who are wondering, he‘s actually stirring the eggs with a large spoon in his right hand while shaking the pan at the same time with his left hand.
you never want to fully cook your scrambled eggs, leave them a little under and they will cook with the residual heat. otherwise they’ll be chewy and overdone.
