Just watched again and noticed the swirl you put in the water almost came to a stop before you added the eggs. Tried this for the first time couple days ago and the eggs completely fell apart in the water. It was just stray wisps of eggs everywhere.
Aside from anything else about this, she totally wasted using that Maldon salt by using it in water. It's a finishing salt, without it's physical structure it's no different than any other, much cheaper, sea salt.
@@ThisispmariefAgreed. Tofu has that wonderful taste of having bitten the eraser of ones HB pencil. To maximise the effect, serve with a glass of your own bathwater and have Ed Sheeran playing in the background.
I tried this method and was disappointed. I pre-salted the water and added a little more to the freshly whisked eggs. Boiling water, whirlpool and 20-30 seconds to finish all worked as planned. Used a strainer but the water was reluctant to drain and paper towel got drenched. After plating I tried to pour off the water but it was fast trying to be a mess. Resulting eggs were tasteless and very soggy. Waste your time once, so you don't recommend the idea to anyone else.
Why do you say good-quality, fresh, free-range eggs? Where could one even get eggs that aren't good quality? Wouldn't fresh be a given? And why do you have "free range" eggs stacked like cordwood--a big sponsor, like all the other brand goods you have stacked around? If you want to avoid butter and oil why not just use a non-stick pan? If you want to save calories why not just butter and one or two eggs? Why a clockwise direction!??! If this is the coolest thing you've seen for a long time you should probably get out a bit more? I'm glad you read it... in a book! Why are you talking about the egg rising to the surface? Egg floats on water. It never sinks, so no darling, it cannot rise. If you're fine eating toast with olive oil, why not just cook the egg in olive oil?
Yuck. I watched this and had to try it... don’t waste your eggs on this method. My husband spit them out immediately. The consistency is gross and the taste is “watered down” gross as well.
Why do people have to "fancy up" such a simple thing as scrambled eggs? Cook them in the water then plate them and salt and pepper. Leave all the other crap out so you can taste the EGGS!!.They are called scrambled eggs for a reason. I have that same pet peeve with singing the National Anthem. Its a beautiful song sung the way it was written and I do NOT care what range your voice has s or how many seconds you can warble ONE note or how many embellishments you can add so that the song is almost unrecognizable. SING IT THE WAY ITS WRITTEN AND COOK SCRAMBLED EGGS USING EGGS. PERIOD. Rant over.
Just tried this and what impresses me, in addition to great egg, is that the pan is so easy to clean.
Looking 👍 👍 👍..l ❤ it ,very easy n simple..thanks for sharing Justine ❤ you..JC
Just watched again and noticed the swirl you put in the water almost came to a stop before you added the eggs. Tried this for the first time couple days ago and the eggs completely fell apart in the water. It was just stray wisps of eggs everywhere.
Im in the the northern hemisphere. Should I stir anticlockwise instead? 🙃
'I read this in a book' classic.
So....egg drop soup without the soup...
Tried it this morning an im in love 🥰 so fluffy an delicious 😋
I'm north of the equator. Should I swirl the water counter clockwise?
I make this for my dog all the time, he loves it 🤗 🐕 🍳 🥚
Do it in Chicken Stock.
This is fabulous!!!
Wow..great cooking skills
This is what I've been looking for 😊
Do it in Chicken Stock.
@@simonci5177 genius idea.
Aside from anything else about this, she totally wasted using that Maldon salt by using it in water. It's a finishing salt, without it's physical structure it's no different than any other, much cheaper, sea salt.
2:15 THAT IS SLICED IT'S REALLY TRUE WHAT THEY SAY ABOUT BLONDES
Last thing I made was beef. Used the bit of broth to poach… worked out. Also the remaining water was a nice soup.
If that's one of the coolest things you've seen for ages then u need to get out more
Do it in Chicken Stock.
wow this actually worked haha good to switch it up and healthier! I wouldn't make this all the time but def a good trick to have up my sleeve. Thanks!
After draining the eggs and add them to a pan with melted butter n bacon grease and boom fastest eggs in the west!
why use maldon to salt the water?????
Host: "Nothing's worst than watery eggs."
Host: Cooks eggs in water.
Justine
I love this! I hate the strong egg flavor and this helps dilute that eggy taste. Plus they are so fluffy and creamy
You should try a silken tofu scramble with turmeric, garlic and nutritional yeast. You’d like it!
why do you eat eggs if you dont like the smell and taste...seems pointless
@@Anastaecia Probably for the same reason people like the taste of beer but not rubbing alcohol. The potency of a flavor matters.
@@ThisispmariefAgreed. Tofu has that wonderful taste of having bitten the eraser of ones HB pencil. To maximise the effect, serve with a glass of your own bathwater and have Ed Sheeran playing in the background.
Matty’s Shitty Little Kitchen sent me here
Interesting idea, very quick :-)
Lol I'm not doing this with all that water lol
That looks fantastic. I will give it a go.
More poached omelette then scrambled.
JIC, butter IS healthy.
shouldn't add salt to eggs for scrambling. it's a coagulant, which is good for omelettes
1 - those eggs are completely the wrong colour
2 - who doesn't pepper their eggs?
3 - what creature puts olive oil on toast!!??
Thanks!
Fantastic I was looking for this
Wow looks good
I tried this method and was disappointed. I pre-salted the water and added a little more to the freshly whisked eggs. Boiling water, whirlpool and 20-30 seconds to finish all worked as planned. Used a strainer but the water was reluctant to drain and paper towel got drenched. After plating I tried to pour off the water but it was fast trying to be a mess.
Resulting eggs were tasteless and very soggy.
Waste your time once, so you don't recommend the idea to anyone else.
Olive oil toast. I'm gone lolololol hell 👎
The toast lost it... a sad piece of toast if ever ive seen one.
Why do you say good-quality, fresh, free-range eggs? Where could one even get eggs that aren't good quality? Wouldn't fresh be a given? And why do you have "free range" eggs stacked like cordwood--a big sponsor, like all the other brand goods you have stacked around? If you want to avoid butter and oil why not just use a non-stick pan? If you want to save calories why not just butter and one or two eggs? Why a clockwise direction!??! If this is the coolest thing you've seen for a long time you should probably get out a bit more? I'm glad you read it... in a book! Why are you talking about the egg rising to the surface? Egg floats on water. It never sinks, so no darling, it cannot rise. If you're fine eating toast with olive oil, why not just cook the egg in olive oil?
Yuck. I watched this and had to try it... don’t waste your eggs on this method. My husband spit them out immediately. The consistency is gross and the taste is “watered down” gross as well.
food that's is health for you are never tasty.
But don't be so mean about it tho
You’re yuck
Why do people have to "fancy up" such a simple thing as scrambled eggs? Cook them in the water then plate them and salt and pepper. Leave all the other crap out so you can taste the EGGS!!.They are called scrambled eggs for a reason.
I have that same pet peeve with singing the National Anthem. Its a beautiful song sung the way it was written and I do NOT care what range your voice has s or how many seconds you can warble ONE note or how many embellishments you can add so that the song is almost unrecognizable. SING IT THE WAY ITS WRITTEN AND COOK SCRAMBLED EGGS USING EGGS. PERIOD.
Rant over.
Experiment