/ck/ - Food & Cooking

>>5322049
salt pepper paprika sometimes garlic and onion powder

oil in pan, scramble

>>5322052
When do you salt them? I never put in any salt till the eggs are almost done..

>>5322049
First I crack 6-8 eggs into a bowl (on the countertop first) and i stir them up with a fork. In a cold skillet I add 4 tbsp (or more) or butter and and 4 tbsp (or more) or heavy chream, a big pinch of kosher salt, tarragon, and some freshly ground pepper (black or not, add more at the end if desired). I turn the stove to the lowest setting and put the skillet atop it and slowly stir at first only every few minutes and then more frequently, only with a fork, until I have nice wet curd-like textured eggs (check seasonings).

>>5322052
do you have to say "scramble" when you do it?

Bacon, onions, mushrooms, eggs, splash of milk, cheese, garlic salt, pepper. Serve with salsa or hot sauce.

semi-scrambled (cook the white before stirring it up).

salt, and black pepper.
lots of black pepper.

>>5322049
>mfw my scrambled eggs never come out that good...

Always end up in pieces and brown

>>5322049
butter in pan, let it melt. crack eggs, I use only 3 (enough for daily consumption), scramble, let it cook for a while, keep dat scrambling. Add milk. Fucking scramble and add salt and pepper. Serve.

Sometimes I add ham or cheese.

>beat eggs with some black pepper and hot sauce
>Hot pan, cold butter
>let butter foam up
>add eggs
>constantly stir with fork and form a nice curd
>finished when they dont look wet anymore

>>5322096
Use lower heat to cook them. Stop stirring when they start to congeal then slide out onto plate.

I like a bunch of mature cheddar and black pepper stirred into mine, its so good.

low-medium heat
pan
butter
eggs + bit of cream
salt, pepper, paprika
chives
low heat slow stirr

2 eggs, bit of water or milk if i have some and some pepper.
Bit of butter in the pan stir once before putting them in.
Scrape and rotate the pan, until most of the egg has been cooked
Flip let them cook for a bit longer put onto toast with cheese and some salt pepper.

Oil
Egg
Cheese
green onion
leave it a little wet
done

>>5322210
Also hot sauce if I feel like it

>>5322049

>really, really shitty "non-stick" pan, missing about 80% of it's coating
>3, maybe 4 beaten eggs out of a plastic solo cup using one of many surreptitiously taken wendy's forks
>a tbsp of butter in pan, after brushing away my oven grabbing socks and discarded food packaging
>fire up abysmally disgusting range top and heat butt until it turns a golden brown
>fish spatula from pond of mold-coated sink water and wash with citrus-zest dawn, antibacteria soap
>dry spatula with stained hayne's brand wife-beater, and pour eggs into pan
>cook eggs until they begin to solidify, scraping the scorched particles off the bottom of the low-quality pan
>fold eggs over into an unappealing tan colored roll, and plate with value brand potatoes o'brian and kroger brand ketchup
>consume at computer desk as paper plate fails to contain the dish's oil, sullying your keyboard and track pants
>wash down with a stale keystone light and reminisce on the echoing voices of panic that alert you of your missed rent payments

>>5322061
Once I am about to beat them

>Four eggs, let come to room temperature. Cook toast/coffee while you wait.
>Turn skillet to medium heat, melt just enough butter to cover surface of skillet
>When butter is starting to bubble, crack eggs on smooth surface, then into the pan.
>Using spatula or wooden spoon, break the yolks but don't mix eggs yet
>Let cook most of the way through. Shake a little bit of salt. Stir up the eggs when they're almost done cooking, let finish, transfer to plate, add pepper and anything else.
Produces scrambled eggs that are multicoloured rather than just yellow. I like them that way.

If you want to be healthy:
https://www.youtube.com/watch?v=oLClNuM3tZg

If you want to be a fatass:
https://www.youtube.com/watch?v=PUP7U5vTMM0
(I use a toasted bagel instead of sourdough)

>>5322049
I don't.

Sonny side up or ever easy bitches.

>>5322049
Those aren't even cooked completely.

>>5322304
>looks at medium rare steak
>'That's not even cooked completely.'

>>5322557
>implying eggs and steak are the same

>>5322567
just wondering where you got your absurd notion that eggs have to be served well done

well, I just yell at them and they turn into drippy snot!

>Try to make french omelette
>Fail
>Scrambled Eggs

crack 4 eggs into pan over a little melted butter, add salt, beat up with a wooden spoon while they heat up, leave a couple yolks intact til the eggs are almost set, herbs in at the end

tbh i do it all kinds of ways depending on what kind of morning it is

salt goes in whenever, i think it's bullshit that it causes your eggs to toughen up

>>5322304
They're still in the pan you fucking mongoloid. In fact, they were probably overcooked by the time they were served, because the person making them should be plating them at this point, not taking a picture.

>>5322230

8/10 chuckled under breath

ramsay method is best method

well actually heston method is best method but it takes too long

Two words: Brilliat Savarin

>not mixing in a teaspoon of soysauce into your eggs

y'all pleb tier to the fucking max I swear

by scrambling some eggs

>>5322650
all the time.

implying i make my own scrambled eggs i get my mother to do that shit

>>5323605
>b&
get out.

>>5322049
I use James Bond's method. (Not kidding, Google it!)

>>5322061
>I never put in any salt till the eggs are almost done..
Why's that? Because you read somewhere, or heard from some 'reliable' source that it makes your eggs tough?

Anyway, regardless of source that's BS.

>>5322304
They're perfect, or even a touch over-done in OP's pic.

>>5322703
>ramsay method is best method
I guarantee that's not Ramsay's method. The same basic technique has been taught since before he ever entered a professional kitchen anon.

The Micheal Jackson way: Just beat it.
Unless I want to add veggies or cheese, but at that point it's an omelet or egg-scramble.
>Implying I can't type in hiragana ばか

http://www.youtube.com/watch?v=PUP7U5vTMM0
This if I'm feeling like a fatty.

If not then I heat the pan up very very high, beat the eggs for at least a minute, then throw them in there and swirl them around, coating the whole pan. After ~15 seconds I scrape it all together and mix it around then remove from pan. Season afterwards. Very fluffy results.

>>5322049
place eggs in a Bain-marie(double boiler) season and wisk
then i make a Beurre noisette and pour some over the eggs

>>5323806
"the first thing i do with new chefs when they come to my restaurant is ask them to make scrambled eggs"
>burns toast

>>5323861
sure thing anon, you are definitely a better cook than a michelin starred chef. sure, sure. you're amazing.

>>5323799
congratulations for being able to use one of the shittiest writing systems of all time.

>>5324039
one of Gordon Ramsey's restaurants has 3 stars.
i'm not a professional chef.
i think it reflects on his character that he can't be bothered to re-shoot a short recipe.

Egg, salt and pepper, milk
Scramble yellow and white mass
fluffy roræg 10/10

>>5324183
it's not burnt, faggot.

he has a total of 14 stars right now.

I love how teenagers who spend 24/7 on 4chan are criticising people who were professional chefs for a longer time than you even live.

>>5324195

>he has a total of 14 stars
>he

You mean his employees. You think he cooks all the meals at all of his restaurants?

>>5324197
yeah, I know. He knows shit and he only has a dumb luck his restaurants have that much stars.

or he simply bought them!

stop embarassing yourself, fags

>>5324195
not that guy, but
>professional chefs are above criticism
>having so many stars makes everything you say and do correct regardless
>people who disagree with you on 4chan are teenagers who are there 24/7
and other such works of fiction

>>5324224
>hurr durr I will criticise how he makes his dishes even though the best I ever did was a microwave brownie

>>5323792
Any reason I should trust some random fuckup on the internet rather than Ramsay re: egg salting?

>>5324281
I started doing my scramble the Ramsay way, especially with salting. You'll notice a difference.

>>5324316
For some reason it does irritate the crap out of me that that method of cooking eggs has been attributed to Ramsay. That's simply the old school French method for scrambled eggs, and has been around since long before he was born. He did not invent it. People should read more french cookbooks.

>>5324281

why you'd want to trust gordon ramsay on empirically testable things like that i do not know. he's a moron.

look up what harold mcgee says about it, and then make your own choices.

>>5324343
So what's the opposite way called? Is there an old-school british method, an old-school german method, etc?

for 2 eggs, break and whisk with black pepper, garlic salt and cajun seasoning

1/2 tbsp butter on pan

scramble until well-done

top with hot sauce or a1

>>5322096

i feel like the only person ever who prefers the eggs to brown.

>>5324230
i relay like some of his(Gordon Ramsey's) recipes i just don't like his attitude or personality or his inability to make toast
>it's not burnt,
watch the video to see a chef who oversees a company with 14 Mitchell stars burn some toast
http://www.youtube.com/watch?v=PUP7U5vTMM0
>faggot.
and?
"ad hominem" pic related

>>5324716
google country omelet
ignore all sites with representative images of omelet that is not browned, though, because, apparently, there are still people who don't really know what it is

>>5324699
Ramsay's eggs are directly based on Escoffier's recipe for scrambled eggs. He's taking credit for "Papa's" recipe.
Not to say that Ramsay's not a better cook than most people, but he's no Escoffier and he does tend to take credit where credit isn't due. He's a nob.

Combine 2 eggs, splash of milk, pepper, any herbs in a cup. Whisk till foamy with a fork, into a hot pan it goes.

>>5322049
Take 2 eggs out of the carton.
Place 4 strips of bacon into a cold pan.
Pan on stove, stove to medium.
Get a leftover baked/boiled potato from the fridge and slice it into rounds.
Get a bell pepper and dice it into little bits.
Flip the bacon.
Get half an onion and dice to bits.
Crack the eggs into a bowl, add a dash of milk and few shakes of hotsauce.
Beat until they get a little foamy.
Check the bacon. Pull it when it's done to preference (ie: crispy just short of burnt).
Potatos in the bacon grease. Leave em till the bottoms are nice and browned up.
Flip em and throw the peppers and onions and crumbled bacon in, put a lid on for a few minutes.
Add a pinch of MSG based seasoning to the eggs.
When the potatos are nearly done pour the eggs over them, put the lid back on it
Jiggle it every now and then so it doesn't stick, pull the sides up and let the liquid egg flow under.
When the top is nearly set flip it, using a plate if needed you giant faggot.
Cheese it. smoked gouda and romano is my go to.
Cover it and wait for the cheese to melt a little.
Plate it, wait a few minutes, cut it in triangles, consume.
Good with toasted breads.

>not making god tier fluffy scrabbled eggs with milk, butter, and sliced ham bits

how can /ck/ be this pleb

Pam Spray, eggs scrambled dry.

>>5325415

gr9 b9, m9!

>>5324723
>browned toast with a little bit of heat marks
>it's burnt!!!!

you fucking faggots. Different people like different level toasts. I'd never eat that soft shit you call a toast because you're afraid of a little bit of heat marks on it.

>not using butter, creme fraiche, and fresh chives
>2014

MFW

>>5324766
>Ramsay's eggs are directly based on Escoffier's recipe for scrambled eggs. He's taking credit for "Papa's" recipe.

at which point does he say he invented this recipe? At none. Only faggots attribute the eggs to him because they saw him on tv doing them.

>>5324766
>Not to say that Ramsay's not a better cook than most people,
>mfw

>>5324281
>Any reason I should trust some random fuckup on the internet rather than Ramsay re: egg salting?
No actually. Wasn't intended as a fair question I bet but you are right, you shouldn't.

However I presume you can trust your own senses. Test for yourself. I did, that's how I know what's true and what ain't.

Apart from all that, individual preferences trump any "this is how things SHOULD be done" aspie BS.

>>5324684
Right on bro.

>>5325605
Annnnd, your point is?

>>5325600
watch the bloody video
2:20
Gordon: "Shit is that my toast burning"
>throws toast in bin cuts a new slice of bread

http://www.youtube.com/watch?feature=player_detailpage&v=PUP7U5vTMM0#t=138

>>5326830
he didn't serve it, so what's the fucking deal?

>>5326836
he asks new chefs to make him scrambled eggs as a test, this is how he would perform if he was given the test.

>i think it reflects on his character that he can't be bothered to re-shoot a short recipe.

>>5326959
you're so full of yourself it's not even funny.

you are judged by what's on the plate, fagget.

and why would he re shoot it? it was funny. if he reshot it it would be cowardly cop out

>>5322049
I put wholegrain mustard in with the eggs when I beat them

sometimes I put slices of chili in as well

come at me

jesus christ you autists talking about burned toast

if he wanted fine control over the burnedness of his toast he wouldn't have used a toaster

>>5326969
humor is subjective
i find myself to be quite amusing
>you are judged by what's on the plate,
During kitchen nightmares Gordon often criticises people for wasting produce by making mistakes

Hippocratic and unprofessional behavior irritates me

>>5326985

*hypocritical

hippocratic behaviour is pretty professional tbh

also as much as i hate gordon ramsay, you can't bitch at him for charring some toast, in a toaster, a bit beyond what you would personally prefer.

>>5326990
>hippocratic behaviour is pretty professional tbh
should it be?

>>5326998

yeah. you take an oath after all.

>>5324766
>recipe for scrambled eggs
>recipe
>eggs

next you'll be telling me about your recipe for toast, with your secret passed-down-through-the-generations ingredient, jam.

>>5327020
My recipe for toast involves bacon grease and a griddle.

3 eggs, a splash of 2% milk, beaten.

in a sauce pan, a chunk of melted butter then some minced garlic. add the eggs with some salt, fresh cracked black pepper, onion powder, and sometimes cyan if im feeling frisky. cook until done but still a little wet. more fresh cracked black pepper after

>>5327052
>cyan

are you joking

>>5327069
i never joke when it comes to cyan

>>5322650
this so much, just try to do a french omelette and you will have perfectly fine scrambled eggs after you're done.

whisk constantly over medium heat, resulting in a creamy, wet, small curd scramble. salt to taste.

>>5327079
It's spelled cayenne. Though I can see how one could get confused.

>>5327079
Cyan is a color, friend.

>>5327269
And here I was sitting, wondering if there was an anon somewhere in the world that occasionally colors his scrambled eggs with food dye just for the heck of it.

>>5327052
>thumbnail