Really Good Scrambled Eggs
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- Опубликовано: 19 фев 2021
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Here's the New York Times piece with the full write-up (paywall): www.nytimes.com/2021/02/19/di...
Here's the full printed recipe (also paywall): cooking.nytimes.com/recipes/1...
Mandy Lee's original "Magic 15-Second Creamy Eggs" are here: ladyandpups.com/2015/02/03/ma...
Chinese Cooking Demystified's Cantonese scrambled eggs are here: • Cantonese style Scramb...
Cutty's Sandwich Shop in Brookline MA (home of the finest egg sandwiches around) is here: www.cuttyfoods.com/
Francis Lam's excellent 2008 article in Gourmet in which he mentions Daniel Boulud's method of adding diced butter to the eggs for an omelet is here: www.gourmet.com.s3-website-us-...
P.S.: regarding the paywall, I get it. Some people don't like paywalls. But given that I make my living this way and that food section subscriptions help not just food writers but the entire New York Times newsroom, I ask that you not reprint the recipe directly in the comments or list ways to skirt the paywall. If you want to do that elsewhere, go for it, but please don't do it here. Thanks!
Kenji 
Хобби
Here's the full article and recipe (warning: there's a paywall on New York Times Cooking): www.nytimes.com/2021/02/19/dining/perfect-scrambled-eggs.html
Also: See the full video description for a whole bunch of links to some of the people and places I reference in the video.
Also also: regarding the paywall, I get it. Some people don't like paywalls. But given that I make my living this way and that food section subscriptions help not just food writers but the entire New York Times newsroom, I ask that you not reprint the recipe directly in the comments or list ways to skirt the paywall. If you want to do that elsewhere, I won't stop you, but please don't do it here. Thanks!
Also also also: FIRST.
How does he keep doing it?!?
legend
Let’s goo
Thanks Kenji. Can you do gourmet dog food at some point? pls and thank you.
Can you please do homemade hashbrowns at some point? I have had my troubles with them and I feel like I need a food Jedi to teach me the ways.
So this is what being a rat on a chef's hat feels like.
subarashi comment
LMFAO
That cartoon was on today😄
Actually it was a raccoon.. Racacoonie I think?
Me sitting there watching this with my one hard boiled egg for breakfast
It’s amazing how Kenji gives credit to everyone he learns from and precisely states who they are - a lot can be learned from this
I get my recipes and techniques lifted all the time without credit and I don’t like the feeling, so I try and make sure to credit everyone I can! There’s literally no downside. Makes everyone learn more and feel better.
@@JKenjiLopezAlt agreed. I credit people at work all the time and hope it boosts morale. But just Friday I came across a document I wrote with a recent modified date so I opened it and to my surprise a coworker changed the author name to hers! Andrew Rea credits you frequently.
@@JKenjiLopezAlt Then there's people like Andrew Rea who credits you every other video 😂
@@JKenjiLopezAlt honestly the best thing about this response is most people would think "well I'm not getting credit so I won't credit anyone else, so there."
Truly leading by example.
This is how we do it in science--citing your references! Love that Kenji is giving them props!
I really appreciate your video styles- the GoPro angle to see what's really going on during cooking, the honesty and sincerity of your instruction, and your positivity. This morning I watched this video and I got up and made myself some breakfast that didn't involve a toaster or a quick to-go meal at a convenience store... and it was delicious! I feel proud of myself and my growing cooking knowledge, and I will be making eggs like this more often in the future! Thank you, Kenji! 🙂
I’m proud of you too!
"the honesty and sincerity of your instruction, and your positivity." Dude made eggs.
@@Frip36 u provided nothing to a year old comment and didnt even make a good point
@@Frip36 He made eggs whilst talking, and through his words he spread the positivity. I can only assume you'd reply in such a manner if you were misinformed, and as such I emplore you to watch the video again, but turn the sound on
And he explains everything on a physics level, which shows that he doesn't only have tremendous skill and knowledge, but also a deep understanding of how cooking works. This is something I very rarely see in other chefs on RUclips.
Imagine being this guys neighbour and seeing a man eating scrambled eggs at the door with a camera on his head
I have to wear the camera on my head, cuz my dogs are hungry!
@@pastperformance2285 Dogs eat cameras?
What about it?
I'm sure the neighbors know who he is and are used to it
I love how he 'cut' the water with the fork
Keeps the drips down, automatic response from working in a kitchen.
@@MetricJester I have this instinct also, I knew exactly what he was doing lmao 😂 we all do this shit don’t we
@@mrshrooms3980 i don’t even notice it!
0:59
0:58 is this the moment you guys are talking about?
Kenji: "human eggs"
Me: the truth has been denied from me all these years
came her looking for the comment about human eggs.
Well she wasn't going to eat the dog eggs.
@@jaredf6205 dog eggs are the worst
you guys ever try rhino eggs
@@nismocal373 No, I just stick to chicken eggs, sometimes duck eggs.
Haven't had human eggs since I absorbed my twin brother.
Hey Kenji - i know you wont see this as its an old video and yourea biga star but:
I just went to this video to make dinner (brinner) for my mother after her breast cancer surgery.
I cannot really put into words how much your contributions to cooking mean to me. Being able to create something that can momentarily comfort someone else brings me such joy and i truly admire you for passing that along to us.
Thank you from the bottom of my heart. Your work helped make my mothers (and my) very difficult day a little bit easier. And that means the world to me.
this comment is so sweet. best of luck to you and especially your mother.
You can tell Kenji's a good cook when he turns on the broiler and doesn't immediately forget about it
Well I didn't burn the house down because of that heheheehehe
Sure but he put the pan handle over the hot element then moments later tried touching it
@@gloryinsuffering ah he'd be fine, he's probably got asbestos hands by now anyway
I love that Kenji does his best to not only call out by name everyone that inspires his stuff, but even goes as far as saying like, what restaurants they run/work in if they do.
Dude's just a great member of the cooking community.
Yeah, I've always loved that about him. He's also just smart, the way he explains how different things cook and why- love it all!
In addition to being ethical/decent, I think that’s his science background and scientific approach to cooking showing. Especially the Times article reads almost like a scientific journal article about a novel method for cooking scrambled eggs.
He’s citing those whose work he is building on and the institutions they worked under, how they they came to their conclusion and who *they* were building off of (establishing a chain of credibility, even if it eventually goes back to, “this is a cooking technique commonly used in French/Chinese cuisine since time immemorial”) and the contribution each technique is making to his own recipe. As opposed to the Gordon Ramsey method of “someone told me to do this in the kitchen I worked in, so I do it and you should to”
For sure. Just loves cooking
He genuinely cares about his industry/passion, and also just in general. That’s his only secret.
I miss your old house...
Me: I’m not not gunna binge watch kenji’s videos for another weekend, I can’t
Kenji: this is completely untrue, I’ve tested it multiple times, done blind tests even
"Quite the opposite actually."
Me, I just accept that it's inevitable.
i have been called out
lmao
I'm on day 8 of a 14 day liquid diet pre-surgery, but I just had to make these for my girlfriend. I took a bite to test the flavor (couldn't swallow sadly 😩) and they were DELICIOUS. Scrambled eggs are going to be one of the first things I'm allowed to eat after surgery, and I can't wait to make these for myself
What kind of surgery?
@@jon8004 Rude to ask. I'm sure if he was comfortable mentioning the type of surgery to randoms on the internet, he would have mentioned it already!
@@Roxxelana I normally wouldn't ask, but I've never heard of a 14-day liquid diet before surgery. That's pretty striking, which is why I asked.
perfect, buttery, soft and smooth scrambled eggs, thanks for the tips! I've never been a huge fan of scrambled eggs until today!
Kenji: "it makes enough eggs for 2-3 people"
Me: *nervous laughter intensifies*
I could eat 3 plates of that if I wanted to but I would say it's enough to maybe split with another person, especially if you are used to eating small portions
Right???! That is like nothing for me. Load it up!!!!🤣🙈🤣
Yeah as I'm eating the last bits of it I hear him say that in the video and I think...oh..shi....
My jaw dropped. I eat 6 eggs a day
"You know, I'm something of a 2-3 people myself"
Kenji's new neighbours: Whats he doing? He's standing by the window eating eggs with a Go Pro on?!
Omg I can picture it from the neighbors pov
You should check out Joshua Weissman. His neighbors are probably wondering why he's talking to his kitchen cabinets all the time.
This made me laugh more than it should have! 😂
and he's talking to himself!
I talk to my kitchen cabinets, and any other furniture that happens to be listening, all the time....
So far, the cabinets and furniture haven't answered back.
I'm just loving how all these different cooking channels are inspiring each other.
using water boiling off to gauge the temp of the pan is a clever trick
"that banana peel stinks" proof this guy runs the most honest cooking show ever.
I immediately started cracking up, and then I stopped laughing and remembered that I need to take my compost out too.
It's a very stream-of-consciousness approach.
Kenji, would you consider doing like a "kitchen essentials" type video where you go over the basic tools and equipment you use? Like what kind of machines, pans, knifes, etc.
He did that with pans and knives i believe
@@Topheragger That was more of a "here's every pan and knife I own" type of video rather than a guideline. Based on what I've seen of him, I'm sure his answer would just be buy whatever is useful to you. The most watered down version of it would probably be a solid cutting board that doesn't move around, a skillet and a medium sized pot, a sharp chef's knife (or whatever versatile knife that's comfortable for you to use), a silicone heat-resistant spatula and anything else after that pretty much depends on what you like to eat/cook.
Enjoy baking a lot? A nice mixer would be great to have around. Enjoy drinking smoothies and making soup? A high powered blender is pretty ideal to essential for those tasks.
He has! Just not in video form. He went over the stuff he uses in his old place in NYC in a seriouseats article a few years ago, I believe.
I'd really recommend an enamelled cast iron pan, also known as a Dutch oven. Yes they're quite expensive, but they can do pretty much everything
@@DuSeun I actually have one of those already, it used to belong to my parents and is probably older than I am, but I still use it almost every week :D
I’ve never seen the water trick before and used it this morning with amazing results! Thank you!
Not Another Cooking Show just did a test on salting the eggs, and he, despite not doing it before, agreed with you that salting them before is better and vowed to change his ways.
I read the article before I saw the video and out of curiosity I tried out just the butter technique at work yesterday (I support people with disabilities, so nobody paid for their meal to be restaurant quality). I just tried that technique because it was the only technique I hadn't tried before, and I had a couple people who don't really like scrambled eggs compliment them!
What do you mean, ‘just the butter’ technique 🤔
I really like the fact that you actually test the tried and true methods in the cooking industry and shake things up. This among many other reasons I'm subscribed to you.
I really liked your humility when you said that there is nothing called perfect, it's about individual taste and perception. Love watching your shows Kenji! You're awesome!
Kudos for the callout to Chinese Cooking Demystified... That was where I first encountered the corn starch method. Had not seen the cold butter method; will definitely have to give that a try!
Kenji, the amount of times I have heard you mention something similar to the salting-eggs-before-cooking, and then tell me that it is a lie is truly astounding. So many ancient cooking myths can be disproved with simple testing and i'm so glad you put in the time in the lab so all of us can learn from you! I have learned so much from your videos and I feel like each one provides so much practical information that I can actually apply to my every day cooking. You are a blessing!
And nobody seemed to ever actually *try*. I'm not the best cook; I'm a halfway decent baker as my main job tough. You wouldn't believe how much BS they even they teach you, how many bakers and bakeries there are, who just do whatever the hell the ones before them did and told them, never questioning if it actually made any sense.
Thank god there are people who actualy try. Many experiments are actually even quite simple to perform and to see for yourself.
Thank you so much for clearing up the salt in the scrambled eggs issue! I had heard that before and couldn't imagine my eggs tasting good if i just salted the top after they were cooked.
You don't just salt the top. You salt them right before they've finished cooking and continue stirring until they're done.
@@-_James_- yep. tastes pretty much the same imo
I have only recently discovered Kenji's videos, and I so much appreciate his realistic, flexible approach to both food prep and family life. Too many cooking videos and books are based on conditions that 90% of home cooks cannot even aspire to, and the percentage is less for those of us who live with small children. Kenji lives in the real world, where space is limited, tools go missing, there is no staff to handle prep and clean-up, and there are critters and small people who do things on their own schedule. All in all, a great learning experience.
Kenji: What do you think of those eggs? I think they look ...
Me: Eggscellent.
Kenji: Fantastic.
Me: :(
right eggs don't have to be undercooked and drown in a bath of butter to be good
He deserves a regular show hat
@@nightstarking that isn’t what they were referring to at all but okay !
I think they look raw, but I guess I'm not sophisticated enough to enjoy raw eggs. At least they're not as disgusting looking as Ramsays..
I'm also surprised he didn't go for the pun. Shell-shocked, even...
did anyone else giggle when Kenji said “human eggs”?
👀
👀
He was referring to cooking them for humans, he said the cornstarch was to get the dogs to eat them and wondered how they would taste with cornstarch for human consumption
@@heknows5418 We know.
@@Mowgi But do we? 👀
Instead of the little butter bits, a quality pre-shredded mild cheddar, mozzarella or "Mexican" cheese blend adds richness, flavor and texture, and hey, there's starch powder in the recipe already! Doesn't matter if it comes coating the shreds in the resealable pouch from the mega-mart...
The water in the pan tip is priceless and useful for so many other recipes! Thanks!
I've learned so much from watching your videos, Kenji. I appreciate all your hard work and goodwill to share knowledge. Thank you! ✌🏿
I feel like there was no reason for me to have needed to watch this cause eggs are easy. And yet here I am learning stuff and watching all 10mins.
Eggs are really easy until it comes to poaching. Secret is in using fresh ones apparently, yet mine are still warm from having being just laid and it's still a nightmare. Let them come up to room temperature, oh you mean let them cool *down* to room temperature? 🤷🏻♀️
I guess I'll have to leave some in the fridge for a week to simulate "fresh" for most people 🤣
Making cooking food look casual, bare feet in your own kitchen teaching you the science of food. Kenji is all about it.
Made these this morning for the first time, some of the best eggs I've ever had. Love your videos Kenji
Love how he references all the people he learned from - shows humility and respect! Love how simple this is. Love "Guys, gals and nonbinary pals" - am going to use that in my classroom!
I'm so happy to see this. I was excited to read your article in the NYT but seeing you cook the food always provides necessary and helpful context. little stuff like watching you leave the spatula in the pan while you're getting the toast out of the oven helps alleviate the normal stresses of trying to follow new recipes. thanks for all your do Kenji!!!
Zack S
And gives me hope that we may get a perfect schnitzel demo!
I just watched this and then made it for breakfast. Kenji, I am completely blown away! Thank you.
I don't like eggs because I don't know how to make them well, guess who loves eggs now. Going to be having it tomorrow too!
Thanks for the recipe Kenji! I watched last night and made them this morning - Absolutely delicious.
This is the only recipe I ever use from you Kenji, thank God it's so good
I've noticed among chefs (and with cooking in general) there are so many myths that are taught and passed on and are believed unquestionably, especially when it's coming from a respectable/famous chef. The "don't salt eggs before cooking" myth is just one of many examples. If you've spent any time watching famous chefs I'm sure you've noticed them telling you to do something a certain way for no obvious reason and without an explanation.
I hardly ever put salt in mine but that's because I don't care for the taste of salt. If I'm cooking eggs for my wife I'll put salt in them.
Adam Ragusea has a nice video about stuff like this, where chefs say something and only know it works from experience, but really don't know what's actually happening and what causes what.
no I mean there is a chemical process going on that makes them cook differently with salt, I don't remember the actual science behind it but scramble a few eggs and test yourself, they definitely cook differently. also eggs shrink when cooked so by salting before, you risk oversalting as the food you're seasoning is not in it's finished state or size. anything that is going to shrink or grow alot during cooking usually should be seasoned as late as possible in the process. btw maybe cooks just think explaining that would be a waste of time when they are just supposed to tell you what works. also if a chef has no idea why something works but still can assure you that it does, than why does it really matter? it's advice from someone who knows what works, why does it have to be a science class as well?
@@clobix I agree with what you're saying to a certain extend: Food science and cooking are not one of the same and you don't need to know the exact science of why things are done in a kitchen to make good food. You don't need to know what caramelization or how surface moisture affects it to know that that seasoning your steak and drying it out beforehand will give you better browning and a better tasting steak.
However, I think Michael's point is about how strange it is to still have so many prevailing food myths when we have the tools and materials to learn so much more about how we could/should cook our food. Information is simply passed down from chef to chef but no one seems to ask why we even do these things in the first place, and sometimes that information passed down is simply incorrect like believing bone-in steaks simply taste better than boneless steaks or that MSG is somehow harmful. Modern athletes have become stronger, faster and more efficient than ever, save for a couple of anomalies from naturally talented people in the past. Why is that? Has the human race advanced to become more athletic than ever before? No. Our knowledge about the human anatomy has lead us to train, move, eat and rest more efficiently than in the past. You can't fault athletes and trainers in the past because they didn't have all this knowledge at hand at the time and nor can you fault old fashion cooks for believing in all these old myths but times have changed and we have so much information at hand now.
So my question is why don't more modern cooks start questioning why things have been done the way they have and if there is perhaps a better way of doing it to finally put all these prevailing food myths to rest? Why don't we use the knowledge that's been discovered and curated by countless of food scientists like Kenji and America's Test Kitchen to improve our cooking?
@@janner2006 thanks for your comment, I agree but there's a healthy balance, for example in a factual scientific way steaks with the bone removed should have the same flavor as steaks without, but in actual practice you'll get more flavor from a bone in steak because the extra fond and marrow from the bone. Thus the myth that bone in steaks taste better than boneless steaks has actually helped countless newbie cooks I'm sure.
I love watching these “simple” recipes from Kenji. It's not like the scrambled eggs I make are bad, but its good to know how much better they can be. And now I get to try a new cooking technique on my wife this morning.
Eat well, Internet acquaintances.
I just love Kenji this man is so enjoyable to watch and listen to.
I love these food-science additions to the recipes so much.
idk why but everytime when i have my breakfast i always watch his videos while eating, he's like my go-to channel to watch during my breakfast.
Just tried this recipe and I have to say they are absolutely delicious! I'm still eating them as I type this. Thank you, Kenji!!!
Kenji, you’ve measurably improved my home cooking game. Thank you for sharing!
Thanks for this wholesome corner of the internet, Kenji and community!
2:36 “If I apply that to human eggs, how would it change the texture?” Ew!
damn you beat me to it LOL
Was just checking the comments to make sure someone else heard it lol.
He means eggs humans eat I’d think lol
@@jasoncaplan1174 You sure he didn't mean collecting eggs from human ovaries and scrambling those?
K-Kenji...?
Tried this recipe last weekend and it came out absolutely perfect. Could not believe how delicious the eggs were. THANKS Kenji from the Land Down Under 😊
The thing I enjoy the most about the cooking at home on this channel is the “ordered disorder” atmosphere he conveys, which makes me think “Yeah, I can do this.”
I’m not even kidding when I say I’m never making scrambled eggs any other way. I thought I hated runny eggs but this was fantastic
Thank you so much for the method of water in the preheated pan! The heat is always my issue with my eggs. The eggs came out perfectly and they were exactly what I always want my eggs to taste like, but only occasionally achieve. Love your content Kenji. Your kitchen looks dope. Nice cabinets.
Haven't see Shabu and Jamon in a while. How are they ?
They were delicious
They’ve been in some of the recent videos so probably just fine
They’re fine. The new house has stairs and they’re often on a different floor and are too lazy to come by for treats 😂
That's good to hear Kenji!
@@JKenjiLopezAlt you know your dogs are spoiled when...lol
Just wanted to say that the frequent uploads have been so so so great. ☺️
Love how these videos are just you doing stuff and it spanks. Made the eggs myself and they were immaculate.
Hey Kenji, another thanks for your well-made, informative videos. I appreciate your body of work and the minutiae of videos like these!
I've also been using the corn-starch slurry technique with eggs for years, realizing the effect it has on texture and protection against overcooking. However, I mix cold sour cream or full-fat yogurt in to mine until it becomes small beads, much like the size of your butter cubes. It seems to me to have the same effect, but I love the tangy, mildly fermented flavors that yogurt or soured cream provide. I highly recommend it!
To be honest, when I read the article, I thought the addition of the slurry seemed fussy, but seeing you do it makes it very much not. I also like my scrambled eggs a little harder, so it’s good to know this helps improve any scrambled egg. Thanks Kenji!!
You and everyone else who commented on that article without trying it 😂
@@JKenjiLopezAlt yeah, like more people should make scrambled eggs 500,000 times before tearing into you
Amazing!!!! They come out sooo good! Thank you kenji
I want you to know that I used this method *every* time I make scrambled eggs now and they're absolutely perfect!
Kenji, I cannot get over the fact of how modest you are about cooking. You seem to always make really incredible food, but it's never out of the grasp of (I presume) of most of your audience. Some things are fancier then others, but you tend to give alternates to either exotic ingredients or methods that require some kind of specialized equipment. Then to learn about your kids book "Ever Night is Pizza Night" is just further concretes my wonderful view of you. It feels like a lot of cooks/chefs always talk about "This is the best way" while you say "This is the best way for me". Such a minor things that just makes in my eyes a lot better then most "professional chefs".
I use a few drops of aardvark hot sauce per eggs when I do them. Definitely going to try the cornstarch thing in the morning. The “creamy eggs” video with crème fraîche and chives over toast points is my wife’s favorite. Thanks Kenji!
I just made these. The small pockets of butter with medium scrambled eggs is amazing! Thank you again Kenji :)
If you make them properly (which is definitely not like this) the whole mixture is silky smooth. This looks like half under cooked, half over cooked lumpy slop.
it's great you source where you learn your techniques, it helps the tips themselves from diluting in the long run.
Thank you Kenji! I grated a couple of garlic cloves into the slurry and I have to say it turned into the best Scrambled eggs ever 😋
Just made these for breakfast and dinner today. I don't think I've ever made scrambled eggs better! Absolutely delicious.
"for breakfast, and dinner" what??
@A Resident Made the dish twice because it was that good.
I love this guy and his cooking so much.
These were so good! Thanks for the recipe and technique it is amazing!
You know what else is really good?
Your surprise uploads.
Not much of a surprise if you follow him on Instagram but they are indeed still really good
B roll
Hey Kenji. Just wanted to let you know that i read that response about a certain mean, bully, Chef that has a bunch of TV shows that you wrote the other day. It really was a fantastic write up. It made me very happy to be a follower of yours the past couple years. Keep being an awesome guy!
Thank You, Kenji! Awesome recipe!
Kenji, thank you so much, i made the best eggs of my entire life i'm crying it's so good
YOU teach so well. I thought my scrambled eggs were good but there was always a little voice saying are they? and why? Well you have given me a little more ( as those to you ) that I will try and I will be delighted when it adds more to my scrambled eggs. thank you Kenji
Anyone who puts this much thought and effort into scrambled eggs is a cooking master. I’ll learn a lot from watching this channel more often. Thanks. 🤙🏾👍🏽🤙🏾
just used these methods to make eggs... all i can say is where has this been my entire life! 10/10 will make scrambled eggs like this from now on
I made this for second dinner tonight and my toddler devoured it. Thank you Kenji!
My GF literally woudlnt stop talking about how good these were. Thanks my dude.
These came out great! I added too much butter, but the corn starch was a great trick! Thanks a lot, Kenji!
Your voice is so calm and soothing!
Lady and Pups?! One of my favourite recipes ever is from that blog! So cool that my favourite chef mentioned her.
I’ve been cubing up little pieces of butter to beat into my eggs forever just bc my young culinary brain figured it would make them more rich and it did but my fam laughs at me for taking so much extra time to prep my eggs. I guess I’m not the only crazy one out here 😅
Tried preheating as per your NYT piece, def helps. Can’t wait to try the starch next
Ever since I saw this video I've been making my eggs like this thank you man my breakfast cooking is almost A1 now since watching your cooking videos
Made this for the first time today. They were very good scrambled eggs. (They're actually incredible, thank you for this recipe!)
The one thing that I feel like I see a lot in regard to eggs is that the more of a foodie someone is, the more they like a moderately wet scramble. I typically do my eggs the same way as you by adding cold butter to the eggs before cooking, but I find that by keeping the heat a little lower, you can kind of get the same results with just buttering the pan generously before adding the eggs anyway. Its a little different but not much.
I just want to say thanks. I'm a long time bachelor and never really cooked for myself or knew how. After a health scare I'm learning to eat better and cook for myself. And trying to handle sobriety. Well I made your eggs this morning and they came out amazing. Thanks for teaching something that even me, a person who has never been taught anything in the kitchen by anyone ever can make.
I appreciate your explanation of the protein interaction with heat, as well as why to not leave eggs in the pan for longer than necessary. Explains why my eggs have been rather tough. Thank you.
I made this exact scrambled eggs to try it out and it was life changing. Simple and delicious. Many thanks
It’s true. What a fantastic, knowledgeable chef. He gives credit for everything, with the idea in mind that cooking is a process developed over millennia & we all stand on the shoulders of giants. He’s a giant in his own right.
I’ve been using his excellent steamed hard-boiled egg method since he first posted it around 2012 (?) on serious eats. Look it up. Other recipe bloggers have posted it in the last year or two and not credited him, but he was the first.
I remember the shade against Ramsay on your IG. I'll definitely give this a shot. This is on the Food Lab right too?
any context for a non-follower?
@@dashmanfire3305 Kenji has been pretty vocal about his "displeased" view towards Ramsay's treatment of staff in restaurants. Basically, Ramsay is mean because he thinks he needs to be (because he was trained that way from Marco Pierre White) and Kenji strongly disagrees with that way of behaving. Apologies if this isn't very accurate Kenji, much love.
Ramsey is a fraud. He could redeem himself maybe if his recipes weren’t trash lol
@@graysenm1320 yes, pretty much right. Not just that but he normalizes this bad behavior by playing it up on American tv, which makes young cooks think it’s OK or even desirable to behave like abusive pricks in the kitchen.
@@dashmanfire3305 also, A LOT of stuff that Kenji debunks are common misconceptions very often touted by the likes of GR
e.g. do not salt your eggs before cooking, do not flip your steak more than once, etc.
An excellent video, clear, precise and easy to follow - many thanks
Perfect scrambled eggs for sure. Love the recipe with cornstarch. Thank you
Been waiting for this.
its midnight on the east coast, doesnt matter the time. New Kenji notification i wake the hell up and watch lmao
Made these! They are great, that water in the pan trick is a game changer!
Just tried this and it turned out great. Thanks Kenji
Best reader comment from the NY Times article:
I have a fail-proof method of scrambling eggs. Whilst I'm stirring the eggs I call up my ex-husband and before you know it the eggs are whipped to a frenzy.
I don’t get it :(
@@jojojaykay exhusbands are just really helpful thats all
@@jojojaykay the ex husband provides a lot of support for her to suceed
Too funny!
"If i applied it to human eggs how would it affect the texture", hold up a minute, questionable choice of words
Love it...a new era of James Beard era aka Charlie Trotter style...God bless his sole.
Just made these for a quick snack and they came out great! 🤩