@@guyrantingit doesn't matter to Japan either way, their eggs do not contain salmonella even if you were to serve them raw. Because they're strict with their quality.
@@Fexouseggs just don’t contain salmonella anyway. Even in the USA only 1 in 20,000 eggs have salmonella. You could eat a raw egg every day for 55 years and only one of these eggs would have salmonella. Even then you likely never even notice. As most cases of salmonella are so mild you probably only have diarrhea once and then get back to normal.
@@snickerswo1f519with how many minor 7th chords this dude is using and all the stackings of the thirds in relation to the melody, yeah dude, it OBJECTIVELY does sound sad, and that’s the point. It’s meant to sound nostalgic, from an era long past (jazz), but just colorful enough to put a smile on your face as a single tear escapes.
Love the pan. Seasoned to perfection……someone has made just a few omelettes. Excellent. My wife loves hers to be just like yours. I cook just a bit more. Well done.
I feel like all the weebs associate egg breakfasts with ghibli because of howls moving castle. I lowkey need more weeb friends, nobody in my entire riegion would understand this
@@donaldwelch6467One of the many things Japanese consider omelettes, it's crazy honestly. Shock betweens omelette's I had growing up and ones I had when I moved out of Japan were crazy lmao.
@@Draw4Dame Carbon steel is completely non toxic. But it can rust if you leave it wet or unseasoned. I try to only use stainless, carbon steel, cast iron and glass cookware. Don't trust alu, copper, teflon and all the other potentially poisonous cookware
I once made a cheese omelette for a customer at the hotel I used to work at, they complained that its raw, but the thing is we always cook our omelettes until the eggs are fully cooked EXACTLY FOR THIS REASON so customers wont complain. Ofc we add layers of cheese on top of it and fold it together, when the cheese melts it does look like runny eggs a bit, unfortunately the customer didnt believe it so I made them a cheese omelette without cheese and they loved that one. I hate people.
@@user-ln5ei6bq2h I understand personal preferances, when ordering eggs its always a good idea to tell the waiter if you want your eggs fully done or let slighty/more runny But mistaking melted cheese for runny eggs and refusing to even try it when you are told its literally the cheese from your cheese omelette is Karen behaviour
Awwww man, making me hungry! I have that same pan, well seasoned and a tiny bit smaller, just right for 2 or 3 eggs. And he knew to brown the butter first!! I can taste those eggs. 🥰
Actually, it isn't if you take a good second look. A well-seasoned pan is supposed to be pitch black everywhere. This is actually looking like an unseasoned fairly new pan.
@josephaschiero2204 I know how it works. We have about 6 carbon steel pans and they all are entirely pitch-black. We never clean them, only rinse them with a little hot water and a soft brush. It takes a few years to become pitch-black.
When you name a composed piece, name the composer, not only the musician. It's Joe Hisashi, the composer of pretty much every Hayao Miyazaki movie, and also a few Takeshi Kitano movies (hana-bi, summer of kikujiro). The original movie for this piece is Howl's Moving Castle - the obvious reference here is that the cook is cooking like the main character Sophie Hatler is cooking on Calcifer, the fire spirit.
I love my Lodge carbon steel pans. They are well-seasoned and nothing sticks. They are not as heavy as cast iron, and they will last a lifetime. Great omerice, by the way!
I hate cast iron pans. My dad bought me a whole bloody set ( because he thought it would help me enjoy cooking more, bless his heart.The smaller pans are okay, but the large skillet is so heavy. My husband found a nice, large, nonstick wok for me & I haven’t used the dreaded cast iron skillet since ( Praise Jesus. )
@@mikewoods7167 It's actually the same omelet. This is a really cool and fun technique to try! I've been working on making omuricu at home; it's not easy but so good! :) Here's a short vid of the chef who perfected omuricu: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V5WocgxL-i4.html
to those who didn't know: eggs don't have to be bone dry when you eat them. they have good texture. they're rather good when they aren't cooked into a calorie brick. the only risk of salmonella is from the outside of the shell of an egg. and this is only a problem with home-grown chickens, as all commercially available eggs are washed and graded before they end up at your home. please like so more people can start enjoying good eggs.
Given that I've had family get salmonella from eating store-bought eggs before, I definitely would do your own research and not risk that danger yourself. It depends on your region, and country especially.
You can definitely get salmonella from raw and undercooked eggs. Also, the USA washes and sanitizes it’s eggs along with Japan, Australia, and some other countries but it is illegal in the European Union with the exception of a few countries.
1. Wtf texture, It looks like vomit probably feels like vomit in ur mouth. 2. It doesn't look delicious or anything close to it 3. You should always make sure ur eggs aren't raw. Doesn't have to be dry af but not uncooked 4. There are soo many ways to make an egg, this is definitely NOT in my top 5.
@@erwin887I wonder if it’s actually a carbon steel, with that blue tint… but yeah, cast iron and carbon steel pans are way better than people think! I love my Cast Iron pan from Nourish, my eggs come off clean like that when I get the temp right.
@@evshrug well i mostly call steel also iron that is a habit of most shipyards in the netherlands. Thr blue shine could also be coloring from the heating to season with oil. Tungsten welnders also check the colors to see if the heat was not to high and pread nive and even to imdicate a steady tempo
So I found out that you can technically do this to almost any pan. I found this out by mistake. I left a pan on the stove for like 10 minutes until it got ridiculously hot. Afterwards I used a very small amount of oil, just enough to leave a coat of oil on the pan. And to my surprise it was a like a brand new non-stick pan, I was able to make perfect eggs. Later on a buddy that works at a restaurant told me they actually do this at his restaurant. For some reason he said it's called seasoning the pan .
@@DSJVNdsjnvf4356 fat doesent give you heart attacks. thats a modern disease. stop spreading lies. eggs and butter are on the most halthy foods you can get. rapeseed and sunflower seed oils are the culprits.
The secret to that and a stainless steel pan is to get it hot enough so when you splash some water on it, they bead up and dance across the surface like mercury drops.
@@bidenslastbraincell yeah my carbon stell wok had a beautiful season that I worked hard to develop. My husband gave it a really good scrub after he used it because it looked dirty 🥲 back to square one....
No, he's not. Silicone leeches toxic chemicals into your food. You should be using wood instead as they are cheap, easily replaceable and biodegradable
@@thesolventbecause people like us are usually above average at anything we do in life sometimes besting our teacher of said skill on the first attempt. That usually means that we hold ourselves at such an impossibility high standard that not being perfect even on our first attempt is unacceptable which leads to unnecessary self hate and high anxiety when attempting something new
@@lizvickers7156 _Probably_ is doing some heavy lifting there. Even if you eat eggs that are actually raw (unheated), the risk of salmonella poisoning increases but is still not large.
@@lizvickers7156in Japan eggs are clean and some costs $10 per egg due to superior quality, these are not those shit eggs you guys are consuming in States.
I remember spending like 10-15 minutes using chopsticks over low heat to continually agitate the eggs and try to create scrambled eggs with a perfect consistency. It worked. My ex-gf was like you undercooked it? Then didn't finish hers. Which in retrospect, fair enough, should have asked and just made hers in the microwave. The texture is not as good but hey it's 11x easier.
