Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls. These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them. At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
shout out Plano, TX. i am cantonese, my parents are from Canton. i have NEVER heard or seen scramble egg like this or know that it's a "Cantonese" scramble egg. i am confused and hungry now.
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I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks
seperating and whisking whites make it fluffier. In In Glasgow Scotland, we do it your way too..normally. This way it looked like more for yer money! lol just made it with crispy bacon and toast for lunch! It as lovely!
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
Before retirement, it was always a rush to make an acceptable breakfast with a few eggs. Post-retirement is has become a pure joy to take one's time and prepare a breakfast that is not rushed and more tasteful than I ever experienced pre-retirement. This is method of eggs for breakfast is retirement perfection.
Enjoy
This looks so delicious
Great soft smooth soft jazz music to create a classy atmosphere. Beautiful clean kitchenware used and clean kitchen and stove. Very nice presentation and clear instructions displayed as you made the dish. Very classy. Great presentation
Nice music walaw
What was the point in separating the yolk from the white if you were going to mix it both together with the seasonings anyway?
That's how you do it when you want to look like you know more that your audience.
Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures. Whisking transforms egg whites into a mass of foamy bubbles and the proteins form the bubble walls.
These proteins are pretty darn stable - until a smidge of yolk or a little oil gets involved. Egg yolk, fat, and even residual detergent on a bowl or whisk interfere with the protein structure of the egg whites. It’s like replacing some key walls in a house of cards with jello: the structure just can’t hold together.
@@2Truth2you , OK. But that's not what was done here. The whites were mixed with seasonings, then the yolk was added and also mixed. So my question is really what was the point of separating them?
By whisking the egg whites separately, it helps make the scrambled eggs creamier and more fluffy.
@@jdshl8423 I've heard it said that the real point is that in a restaurant environment, the head chef assigns this job to some junior woodchuck chef. Then, the head chef can check and see if the eggs have been beaten enough just by looking at them (the whites, I mean). Then the junior chef can add the yolks, because the point of the whipping was to incorporate air into the whites (not the yolks). You can...I think...do this just as well without separating the eggs, but then the head chef has to trust the junior chef to do it long enough and he/she can't just check it by looking at them.
At home, there would be no difference if you already knew how long to beat them. If you didn't, then you should probably separate them first and use the advice here to continue until you see big bubbles.
John from Scotland love the video and the product .
Long live the Scots. SCOTLAND FOREVER
Lovely and therapeutic to watch. Thank you for sharing.💐
Thank you, I'm glad you liked it
thank you from Texas
shout out Plano, TX. i am cantonese, my parents are from Canton. i have NEVER heard or seen scramble egg like this or know that it's a "Cantonese" scramble egg. i am confused and hungry now.
❗🛑 ✅ Please turn on subtitles in your language 👩🏻🍳 Thank you for watching, subscribing and commenting. Share the video on social networks, as you help the development of the channel ❤👩🏻🍳😍😋
Great music!!
I am from the US in Calif and we do NOT separate our eggs, we just WISK them in a bowl with seasonings, garlic, pepper, I put in sliced mushrooms and shredded thinly cheddar cheese and pour it into the frying pan and just softly turn them over and over, some people like to add a little MILK too but I like how in Asia how they make desserts and other foods, very interesting to see how others make food in different countries and try it, Thanks
Ого...я тоже также делаю с белыми грибами)))
Speak for yourself, white boy.
seperating and whisking whites make it fluffier. In In Glasgow Scotland, we do it your way too..normally. This way it looked like more for yer money! lol just made it with crispy bacon and toast for lunch! It as lovely!
oho
What’s this “we” nonsense? You mean you. Different places do different things especially in Cali!
Thank you from Turkey/Antalya
I'm from Missouri, USA
Welcome, I'm glad to see you
We do scrambled eggs by this method in Hungary We never fry both side, because it becomes too dry. This is the best procedure as you did!
I make scrambled eggs this way also, minus the white pepper and sugar. My omelettes and frittatas are cooked on both sides. All are delicious!
Thank you, I'm glad you liked it
I am watching this from Vienna, Austria.
Canada🇨🇦❤️
Welcome, glad to see you on my channel
Fantastic presentation & looks so good. I will be definitely trying this way to make eggs. Thank you from Western Colorado...
Denver here!❤
Soy de México, del estado de Baja California Sur, Municipio de Los Cabos, poblado La Ribera, gracias por compartir esta manera tan fácil y deliciosa de hacer huevos revueltos, acá los acompañamos con frijoles, carnes frías, verduras y chile picante. ahora mismo voy a prepararlos para probar su sabor, añadire ajo picado finamente a la manteca para freirlos... Saludos afectuosos, me gustan tus recetas...😋
this is what I used to eat almost every day when I lived in Baja.
Bakersfield California USA we'll try this recipe in the morning
Bon appetit
That's an Omelet in the West. Looks good.
an omelet is like an egg taco, egg fried on one side, folded with stuff inside, and steamed with lid to cook inside. . . .. not stuff mixed into the egg before it's fried.
@@katsu-graphics5634 It's more like an Omelet, it certainly is not Western scrambled eggs.
@@jonrend Looks good but definitely cooked like an omelette
Watching from Los Angeles.
Thank you for yor cooking. From Colombia 🇨🇴❤
Welcome, I'm glad to see you ❤️
Ahoj from Slovakia
Ahoj from Poland. Many recipes with eggs I see in several months. And You??
Ďakujem
vitajte, som rád, že vás vidím na mojom kanáli
New Jersey, USA here
Welcome, I'm glad to see you
I'm from Brazil.
Welcome Brazil
From New Zealand
That's awesome! New Zealand is such a beautiful country 👍😍
Beautiful, FL USA
thank you
I am Manzar and watching from Rawalpindi city, Pakistan. 😊
Beeston, Nottingham, England. They look amazing, like a mix between an omelette and scrambled eggs. 👍👍😁😁
Perfect 🎉
Looks delicious. Thank you!
Thank you!
beautiful eggs
Welcome, I'm glad to see you
Yummmmm yes please 😊😊😊😊😊
Looks very good thansk for sharing 😊
Thank you
Very Nice ☺
Welcome, I'm glad to see you
Good morning this was the best cooking tips that i have ever seen thank you from San Diego,California
Welcome !
A Nobel prize contender. Add corn starch to eggs.
Mmmmm ça a l air trooop bon , donc à faire trés prochainement Inchallah ! Je vous suis d Oran ( Algérie ) et j adore ce que vous faites . Je vous envoie un beau soleil . ❤❤❤😊😊😊😊😊
Thank you, I'm glad you liked it
From Scotland. I love it yum yum.
I see you from Mexico.
Welcome, I'm glad to see you
Sounds good. All the best from Herten, Germany
Welcome, I'm glad to see you
Thank you from Sonoma County, CA
Welcome, I'm glad to see you
Perfect! 多謝! I am from Czech Republic.
Thank you Czech Republic
Yum ❤ delicious
This is fantastic....looks delicious
Thanks
Thank you Ira from the Southern USA for your Cantonese scrambled eggs. First, crack eggs wherever you want as long as you do not have to dig for egg shells. Next, others do not understand why baking recipes omit (or add) whites or yolks as this produces the required results. Whipping up a few eggs with milk and tossing in a pan of butter is a sin, unless you are hungry. Egg whites whipped separately creates a protein bind that professional chefs study in school. Many chefs scramble eggs with water instead of milk (balancing the protein interaction), and add butter in the scrambled egg solution, before pouring into a pan with no oil or butter. I would hope others would try and experiment before questioning your techniques. Enough said, ask questions after you try the recipe...
New Jersey, USA
Welcome, I'm glad to see you
Hello from Greece
i will definitely try this
👍
I'm from São Paulo, Brazil. Thanks for the video
Welcome, I'm glad to see you
Cheese and a little pico de gallo...yummmmm
I loved it !!! I am from São Paulo, Brazil...
Welcome, I'm glad to see you
Dankeschön für das leckere Rezept. Grüße aus Deutschland
Danke ! Willkommen Deutschland
Looks good
Welcome, I'm glad to see you
I´m from São Paulo Brazil
Welcome, I'm glad to see you
❤love it❤
Thank you so much!
Nice! I' m from Buenos Aires 🇦🇷
Welcome
I just tried your egg recipe , wow , they are really delicious, this is my new way to cook them from now on, thank you
Watching from Far North Queensland, Australia.
Watching from Spain 😅
Tulsa Oklahoma USA
Welcome, I'm glad to see you
Beautiful! Victoria British Columbia, 🇨🇦❤️
greetings from australia
Looks more omelette than scrambled. I don't separate the yolk but I insist on butter. You've made me hungry now
yum, thanks!
Watching from Johannesburg South Africa...thanks for sharing and enriching our cooking styles🌺
I'm from Paraguay , South América
Welcome, I'm glad to see you
La même omelette avec du sucre naturel pour le dessert, le goûter... un vrai délice aussi ;-)
I am intrigued to know what benefit there is to separating the whites and yolks and re-combining them shortly afterwards without the whites being whipped to a foam? Great presentation.
I would also like to know why...
So Would I, I think they made a mistake, maybe yes the whites should've been whipped, Also the sugar is not going to be exactly lovely.
First thing I wondered, too, upon seeing the recombination.
Lighter fluffier eggs. . . whipped whites will foam up faster without yolks. Use a hand mixer, and make what looks like mayonnaise , then try and do the same thing with the yolks inside, it is more difficult. . . whipping egg whites is more common in cookies and pastries.
I am watching from the USA Atlantic City New Jersey. Thanks
Excellent et simple. Bravissima.
thank you 😍
Eggs Hong Kong style 👌
Cape Town, South Africa.
Welcome, I'm glad to see you
De Tijuana, Mexico...
Welcome, I'm glad to see you
Tennessee, USA
Welcome, I'm glad to see you
Hi and Gday from sunny Queensland Australia , top vid this one , thank you cheers
thank you very much, I am very pleased, I will be glad to hear the rating of my other videos
Wish you could make these videos longer and longer. Maybe show how to scramble 3 or 4 different ways.
I'm going to have to cook it on both sides. No runny.
Just tried it, it's pretty good
Pensacola, Florida USA
Welcome, I'm glad to see you
Most outstanding!!!!
😋😸👍🏽 desde Bogotá Colombia, muchas gracias.
love the background music !
Atlanta, GA. USA
Welcome, I'm glad to see you
It looks delicious. Nice recipe, friend.
😍👍🎉
Greetings, I will try this recipe for breakfast tomorrow... Warm greetings from Saudi Arabia👋
Republica Dominicana
Welcome, I'm glad to see you
I bet those scrambled eggs taste good with the sesame oil.
Venezuela, saludos
Perfect ❤
Pozdrawiam z Polski ❤
Welcome !
Interesting! I' try it. Greetings from Greece.
Excellent! and thank you.
Greetings from Long Island New York! 😊
I'm from India
👍Welcome to my channel
By whipping the whites separately you add loft to the finished product folks. 😊
absolutely right! Thank you 🌸
I'm going to try this.
Love the soothing video, eggs are under cooked on top for me. Just my opinion.
Gruss aus Humble Texas, USA
You separated the yolks and the white to mix them together again. Great!!
Well, she beat the whites first which makes a difference in any recipe. Couldn't resist the urge to comment without thinking first could you.