So much criticism in the comments from ignorants that lost the point, some people must follow a very strict diet low in calories, me for example! I don't care if the eggs taste good or not, all I care is that I can find a way to save the extra 40 calories from a tbs of oil or the amazing 100 calories from a tbs of butter, try to follow our diet (1,300 cal to 1,400 max) and you will stop caring about the taste after 2 months, your only focus will be to get the protein needed from the source, and I appreciate this guy found a way to make the job done! The only miserable calories I can afford to eat, I rather them come from the actual nutritional ingredients, the eggs
Thank you for this! I’ve been doing eggs all wrong because I don’t eat them. Never knew the technique. I just returned from Vegas this morning…went to Mr. Gordon’s restaurant Steak in Paris. Delicious!!!!!
Just found your channel and Subscribed. I'm not positive how well you can cook. Haven't tried any recipes yet, but i like what i see. Hopefully my meals are as tasty as yours look.✌️ Gonna try your scrambled egg recipe right now. That's without Gordon Ramsay's tiny amount of butter. I'll use only a half pound, just kidding, but close enough.🤣 EDITED: The only thing with your scrambled egg recipe is i noticed my eggs do not taste like butter. They tasted like eggs and were certainly more healthy. THANK YOU ! 👌 Can't wait to try your beef recipes.
I'm gonna try to this. I love butter, but I really dislike butter in eggs. Really, any oil/fat that has too much flavor. I think it overpowers the taste of the egg.
You have a pile of mush. You have no curds. For better scrambled eggs, hand whip the eggs lightly BEFORE putting into buttered HOT pan. No more beating required. Let the eggs heat up. When they start getting white across the bottom, turn your heat down to MEDIUM, and scrap the bottom of the pan with a plastic spatula, pushing to the center or side the curds that are forming. The running eggs will rush to fill the dry, hot pan. Keep pushing to the center or side until they pile up. When you have most of your curds piled up, immediately take your pan off the heat. The remaining loose eggs will quickly cook (want it to remain just a little runny), as you pour your eggs onto your plate. Salt and pepper to taste. Now, get ready to eat the best scrambled eggs you've ever had. Rather than having running mush, caked and dry, or brown and hard eggs, you have huge fluffy curds with just a little runny egg in between to keep them moist and tasty.
I know it's an old post, but what if you just simply cook eggs like he did for just a bit longer ? That should definitely make the eggs less runny. I'm about to try it right now. I'll let you know how they came out. ✌️ Edit. Yes, just cook them a bit longer. I did and the eggs came out firmer. It's a choice. But simple to cook them to your liking. It's a matter of time that's all.👌
Taste comes from butter, been making eggs on olive oil and can say only one: nothing better than scrambled eggs on butter . Yours look like vomit though...
