The Egg Problem No Chef Has Ever Cracked (Kenji Lopez NYT Article)
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- čas přidán 7. 07. 2023
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Salut,
Alex - Zábava
I just came upon this. Great video as usual Alex, I really enjoyed your process and thoughts.
You should follow Mandy - she is an amazing cook and writer.
FYI if you read the main article I think I talked a bit about the butter stuff. I believe it was either Jacques Pepin or Boulud I spoke to who mentioned adding butter I to the eggs during scrambling to make them extra luxurious (but it’s by no means necessary for a regular weekday breakfast!).
The other thing that works well for scrambled eggs (but not omelets) is reserving just a tablespoon or two of the raw egg mixture and stirring it into the pan during the last few seconds of cooking. Boulud mentioned this technique as something he used to do as a young cook at some hotel I cannot remember right now.
Anyhow, I think the idea of using a potato slurry in an omelet setting is really fascinating. Thanks for the inspiration, I will try it out!
The problem with NYT recipes is they get hidden behind a paywall.
Amazing response from the man who taught me how to cook.
You and Alex are doing gods work. I love how you guys make cooking fun.
Thanks for linking this video! And thank you for all of your videos! They are a great inspiration.
I first came upon potato starch slurry for eggs in kitchen princess bamboos tamagoyaki video. It’s great, cause my wife hates it undone eggs…
yeah, saw the reserved egg being added back thing in the egg episode of Jacques and Julia's show back in the day. Jacques added cream (or was it creme fraiche?) and Julia was the one that reserved and added back the egg. I remember it kind of surprising Jacques who mentioned it was more of an old school way, which checks out given their training
I'm loving these simpler standalone videos! This is something I could do in my kitchen, unlike building a giant pasta dryer. :-D
I actually stopped watching this channel because there was nothing applicable in the videos, it's all beautifully edited and it makes me hungry. But in the end it's a whole lot of ethereal buzzing that is to vague or super in depth tech that is to complex for a home cook to apply. Loving the actual technique videos though.
@wolloify I find that every series has some things that apply to my home cooking and teach me a lot about cooking technique.
E.g. in the pasta series the carbonara recipe and if this is still to technical the aglio e olio recipe.
Or in the mother sauces the hollandaise and mayo.
What if I told you, you can dry pasta on a clothes drying rack.
@@InnuendoXP then we would think you haven't seen the dry pasta series and are not familiar with the difference between industrial dry pasta and this style of homemade dry pasta that dries on a clothing line.
And that is why you dont understand why the person has this critic about the dry pasta series.
@@wolloify i think a lot of long adventures can often be summed up in short conclusions, that does not mean you can just skip the entire journey. Alex wanted to bruteforce experiment everything that he could come up with and that is interesting by itself. with that said, obviously pasta venture was more of a 'food science' than 'home cooking'. Alex is an engineer film maker that loves food at the end of the day.
A potato starch slurry mixed into eggs for scrambling is the Cantonese style. You'll find it in the traditional Hong Kong egg sandwiches. The style uses evaporated milk and a starch slurry. Whampoa slippery egg (hua dan)
is there a reason not to use cornstarch?
@@furythree Functionally for making eggs, there shouldn't be any difference. Potato starch works a little faster and doesn't have a flavor you need to cook off (ie why Chinese cooking would use potato starch for stir fry). Corn starch works better for stuff you'd cook a long time/holds up better (ie like pie filling or homemade pasta sauce you're simmering all day).
@@furythree the gel temperature of potato starch is slightly different - both for temperature to initiate, and finish. I've been doing egg experiments lately, and found potato or tapioca to work best. There's also a very mild difference in flavour for those keen enough to tell the difference.
So nice to see a food youtuber actually cite who gave them the idea and give respect. So tired of seeing five thousand youtubers steal Kenji's ideas without credit. Big ups to you Alex.
This was Mandy Lee's idea
Would’ve been nice to get a link to Mandy Lee’s blog, I think.
@@thatsclassicher1149look up any Chinese egg dish, they all use starch slurries, I’ve been using them for decades. Almost every Chinese cook does this.
I don't know if I could handle a Kenji and Alex crossover episode.
I dont think anyone can but we all want that magic
I’d like to add dan from atk and babish too.
@@roscocsa add in Weissman, and you got yourself a bloodshed.
Bro that's like the final frame of the Vince McMahon meme 😂
@@naczelny1no
Here in Pakistan, my mother used to cook scrambled eggs, which were fluffy and moist. When I moved out, I was appalled to see hard cooked eggs everywhere, which tasted like nothing to me. I tried making scrambled eggs for people but they wouldn't eat it saying its uncooked. But then a month ago I saw Jacques Peppon video and then saw you making omelette. My sanity got restored and this is actually how I got hooked to this channel.
time to get new friends
"You have to try at least one bite" - without a bite to verify facts, any opinion or belief is invalid. Go with your intuition, experiment, taste, evolve, move forward
I'm from France, not Pakistan, and yet I relate to this 100%! I learned to make an omelette from the original Pépin video more than a decade ago, I practiced it relentlessly. Then I could just never eat an omelette or even scrambled eggs outside ever again. Omelettes were boring and overcooked, and scrambled eggs in most places are basically omelettes in a bowl. Meh.
I love cooking youtube for these insights from all over the world. Also solidarity with properly-moist egg lovers ;)
I sometimes don’t get people, hard cooked eggs have almost no taste, they’re way tastier when they’re moist.
I used to dislike scrambled eggs until someone made them for me with milk. And that's what I continued to do until I discovered that cream is even better. I always keep cream in my fridge now specifically for this purpose. Cook them with a "reasonable" tablespoon of butter, finish with Maldon salt.... So good. Creamy and custardy.
Can also use sour cream, cottage cheese (if you're wanting less fat), Creme fraiche, etc
I love using greek yoghurt, it's cheaper and I always have it in my fridge
Kenji also published a CZcams "Really Good Scrambled Eggs". He discusses variations using far less butter in the eggs and different starches: corn, potato and tapioca. ( In the US most every kitchen has cornstarch, few have tapioca or potato starch.) I use tapioca starch and 1/4 the butter given in Kenji's NYT recipe. Kenji speculates about the benefits of starches like tapioca and potato that have lower gelatinization temperature than cornstarch. If lower gelatinization temperature is important, wheat starch (not flour) gelatinizes 10 deg F lower than potato or tapioca starch. It can be found in Middle Eastern markets and online.
Potato starch is easy to get. But unnecessary. Because perfect, soft, shiny but not runny eggs are easy if you practice, know your pan and burner, stir and scrape constantly, use very gentle heat (it should take several minutes, not 60 seconds), modulate the heat, break any early curds, and pay attention to nothing else. Sounds like a hassle but totally worth it.
All you need to add to the eggs when mixing is a little salt. Pepper goes on top when plated.
Oh, and butter in the pan. Normal amount. Not gobs. It gets absorbed rather than lubricating, because of all the stirring.
@@roberttaylor9259Other than the fact that Alex proved it’s less than great for his purposes.
@@blairhoughton7918 its like you missed the entire point of the video
@@blairhoughton7918 If you're a good enough cook anything is easy to make, no shit Sherlock.
That texture (moist but not runny) is also what makes a perfect spanish omelette… which has potatoes! I never thought that the starch is what helped achieve that, and why I couldnt get that in my french omelettes
Very interesting video!
not sure about that i definitely had super runny spanish omelettes at restaurants and tapas bars in spain (im not complaining I love it when is runny in the center layer) I believe that when you fry the potato 2 things happen it forms a "crust" even though they "fry" it the technique is a lot more like confit potatoes plus the addition of the layer of fat really doesn't allow the starches to seep into the egg mixture and even it does is minimal. To your answer on achieving the same texture french omelettes it comes down to the sheer mass of the omelette itself, it's not common to make 6-7 egg french omelette in your regular home pan but if cooked in a muffin tray or a japanese tamago square pan you can create the height needed to keep the center creamy and custardy.
excuse me but please don't compare runny eggs with Spanish tortilla, which is waaaay different from an omelette...
You might be right with the sheer mass thing… but the runny spanish omelettes are only made in certain regions or restaurants , and in many places you can have a perfectly cooked but still really moist omelette
Aaaaah, good catch!
@@Diego-mx8gn yes we’ll typically is overcooked and cold 🤣
The starch thing comes from Chinese cooking. I prefer to scramble at low heat, minimal stirring to get big curds. Turn heat off when the eggs are still slightly runny, and let residual heat finish it. This way the eggs are creamy but not runny. Not sure if that counts as under cooked. It's the opposite of French omelette technique.
Kenji gives credit to Mandy Lee who's been in Beijing over a decade. It definitely came from China
I'm pretty sure I've also seen Chinese cooking demystified and Lucas Sin use a slurry in their eggs before as well
Yes it's the opposite of a French omelette technique, but your scrambled eggs technique is exactly how the best eggs are cooked in France. If you wanna push it to the next level, you can try making them ultra slow cooked in a bain-Marie !
I hear you. I scramble eggs in a bain-marie for special people.
Tan Zhong...❤
My old Mum used to always use milk and a little grated potato - she was taught by my Grandma of course... they did this to make the omelette more satisfying and stretching it out a little - so they thought. But the likely reason was it made a better omelette - a reason that was lost to time.
I'd never eat uncooked eggs after I came to US, here's why: All over the world hen eggs are covered with an antimicrobial protective layer preventing them to spoil for weeks even at room temperature. In US producers are required by law to wash the eggs. They remove the antibecterial protection, because the protective layer is excreted from the Hen but... as if it mattered.
Hey Alex the next level to your omelette series should be mastering the iconic Spanish “tortilla de patata”. It’s a dish with simple ingredients but very technical and difficult to get right (also delicious). If you want to try the best versions of it I recommend going to Madrid and trying the tortillas at La Primera, Sylkar or Juana la Loca. Good luck!
Alex, please do this!
Oh yeah the little cake!
Excellent idea. In Argentina we make a lot of "Tortilla de Papa" and of course, the eternal debate about the consistency of the egg. I personaly despise the raw texture, being on the cooked side of things. And by the way, he probado el año pasado la de Pez Tortilla (En el local de Calle Pez) y me gustó muchísimo.
Casa Dani, La Penela, Okafú, La Española.... best tortillas in Madrid
He should review the Marco Pierre white video where he screws up the Spanish omlette
Hey Alex, you might want to check out Chinese oyster omelette which also uses starch as one of the main ingredients. This dish is available in Taiwan and South East Asia.
I've recently started making Chinese water eggs. Mind blown.
This is the correct answer. 👏
That sounds horrible...
Asians: first time?
@@-Devy- it's NOT horrible. it's fantastic. "oyster" is the texture.
Being chef for almoust 13years... And yet i still learned today something so simple, but useful. Thanks.
I REALLY love and enjoy how Alex does a lot of stuff, experiments with video ideas and doesn't do the usual series thing which was getting a little old for me.
This way of making videos seems refreshing to me, he revisits, refines recipes, ideas about the food that he loves.
I like to think of it as a tree, it's wild but at the same time very enjoyable to look at ! Thanks for this content, man
To be honest, I was initially a bit sceptical whether the starch origin matter - sure, the chemical composition and structure of those two differ a bit, they have slightly different physical and chemical properties, but they are very close. I thought what matter the most was usage of milk. Although, I've checked and potato starch has slightly lower gelatinization temperature (about 62°C compared to 69°C in corn starch) and if you compare it to egg coagulation temperature (between 60°C and 65°C) it is oddly close, so maybe it is actually important. Very interesting indeed, worth testing.
🔴 Use of starch and oil in Asian scrambled eggs is centuries-old
@@user-ep1ks2pq5rNailed it.. Centuries old in China.. Steamed too when scrambled..
@@user-ep1ks2pq5r that's not what my comment was about at all.
@@user-ep1ks2pq5r Always some illiterate muppet has to make completely irrelevant comments.
In the NYT recipe by Kenji, it does state that potato starch provides a slightly more tender scramble because of the lower temp, but it really isn't that much of a difference. The issue with the NYT recipe was that it uses too much butter in place of milk.
Additionally, pre-salt your egg mixture and let it sit for 15 minutes. As Kenji also discussed in his book, this tenderizes the eggs since the salt prevents the proteins from binding too harsh.
That might be, but It'll also separate water from the egg. that's why you should salt egg at a later stage during cooking and not before. so you might get a more tender egg, but it'll sit in a puddle of water.
@@marcodoe4690 maybe add the same amount of (sparkling) water (as salt) after 7 1/2 minutes? (just thinking out loud)
@@marcodoe4690 Actually, this has been mostly debunked. A lot of chefs claim this will happen but it does not hold up to testing.
@@marcodoe4690 Kenji has already stated in one of his videos that he's done blind taste testing with a lot of people and that salt at the end makes no difference compared to salt right at the beginning, just one of those things that been going around with classically trained French style chefs for decades.
In my experience, pre-salted egg always give me slightly drier and less fluffy omelette. I prefer sprinkling salt on the egg after I pour the mixture into the pan.
Mandy lee is an absolutely amazing chef with inventive recipes, though the recipes she usually makes videos about are really complicated ones to the point that I don’t do them. It’s hilarious to stumble across one i can easily do via Alex via kenji lol
She does a good job of diffusing Chinese cooking techniques to the general population. In particular Cantonese and Hokkien techniques.
Always inspiring, I like how you tried two recipes and kept the right one till the end. Keep it going man
It's called whampoa chao dan aka cantonese style scrambled eggs. The starch acts an emulsifier for the milk and eggs preventing the eggs from "leaking" water after it's cooked.
It's making a gravy of the uncooked egg liquid.
Yes! Mandy Lee's recipes are always a hit! Love her ❤
My grandfather, an old school French chef, taught me to make omlets as a young man. No starch, but a tablespoon of heavy cream with three eggs slightly whipped. Butter, sizzling in the pan, eggs poured in and whipped around for thirty or so seconds, then the eggs are pulled inward from the sides until the liquid no longer fills the void. Left to set for a few seconds, then omlet formed in the classic manner. I judge all omlets by this standard, and most fall very short. My grandfather passed away shortly after this invaluable lesson, and I never truly got to thank him. There was so much more to learn, and I love watching you do this!
My wife is autistic and she always struggles with the texture of either runny eggs or overcooked. I made her this recipe this morning, and she enjoyed it! It's always been part of her diet, but it shouldn't be a "punishment" for her anymore. Thank you!
This just changed up my whole morning egg routine! Fantastic!
I have to try this. You can even infuse the milk as well. I can see this being great with lightly garlic infused milk, or even onions or mushrooms. Endless possibilities.
Thank you for this! I am not a fan of runny eggs at all, but also hate them being dry. This has left so many dishes out of my reach. I feel like my ideas are running wild with possibility right now, and I'm very excited!
I love geeking out over your videos! The thoughts that go through my head are like, starch is starch, fat and water (from the eggs) is an emulsion, and too much butter would break the emulsion. I like creamy eggs (but only if I get them from a local egg-monger, not the store). Alex, you inspire me!
I love Mandy Lee! You need to check out more of her recipes, she totally challenges all the food rules and is willing to put in maximum effort to get maximum taste!
Bruhh... I searched mandy Lee because I was curious as to who she was, and some only fans model popped up... 💀😅
@@s0ne01Bruh. Google searches are tailored to you.
In my experience, potato starch is a far more potent thickener when compared with cornstarch and flour (at times it feels like I only need half the amount). It will also produce a different kind of thickness, and I've switched to using potato starch to thicken most sauces these days.
Thank you this Is the kind of videos i'm looking for in your Channel, missed this format a long time ago.
Been following for a while now and took some time watching your videos tonight as I love cooking uncharted territory things for my family...guess I will spent one week of my summer holidays with making salt, omlettes, mashed potatoes and perfecting my onion chopping skills...not sure if this will end up good but hell your videos are so inspiring and entertaining - keep up the great work! Enjoy your new place to the fullest - Alex you deserve it!
You can steam scrambled eggs. Glass bowl over a pot of boiling water, slowly steam them and they will be totally cooked but perfectly creamy. Takes far too long though.
watching Alexs Videos is (beside learning about cooking) a masterclass in how to tell a story in a video. Build up and editing togehter with the great music choice make me want to watch from Start to finish. Thank you Alex
I began to watch your videos during your mayonnaise research phase, so I see you as the "french cooking guy who does good research and checks old sources", the way you follow this article to the original blog was very consistent with that! So now I look forward to checking out your old omelette videos.
I love your content!! Thank tou for what you give to the community.
I feel like this is the real essence of good food youtube videos: simple tricks to up your cooking game.
Also well researched and well explained. Not presented as a "hack".
With that amount of potato starch, that's a Spanish omelette now!
I love my Spanish omelettes but they need sliced onions too!!
@@joannenorris8102 almost everything is improved with onions XD
I was just going to say that I have had that type of omelet called Spanish. Whatever it’s called it’s good.
Frittata
Thank you for these videos Alex. I love your passion for cooking and you inspire me to make new things.
Thank you to the blogger and Alex himself and the team. I eat a LOT of eggs in all the ways you can eat them. Scrambled eggs have a texture that after a bit kinda puts me off them. I just tried this method, only with water and cooked them to well done, but the consistency on the pan is like adding cheese. It really firms it up but the texture is amazing. I love this channel, I would of never of known this, and now it will be apart of my egg-consuming regime.
Pro tip: potato starch is found near the kosher stuff (certain grains arent kosher)or asian markets (mochiko chicken) and works as a good crispy breading.
As soon as I saw that you were looking at Kenji's article in NY Times, I hoped you would look up Mandy's recipe and then you did. I love Mandy's recipes and have been following her for several years now.
Hey Alex, love your channel, discovered it when you started the dry pasta saga as I was googling how to make dry pasta at home.
Been making my eggs with cream (35% to 40% fat) or whole milk (24%fat) my entire life, started doing it when I had the same dilemma as you.
Never added potato starch nor cornstarch, but it's not necessary in my opinion when cooked this way.
If anyone wants to try this; just whisk everything in a bowl,
Put your pan on the highest heat, add a little oil and pour your mix into the pan and work it fast.
the high heat will start curdling the emulsion,.
Strain out the white liquid and you are left with extra fluffy eggs bonded with the fat of the cream.
Bonus tip: I always add a bit of chicken spice and rosemary or Za'atar to my egg/cream mix,
it gives it a nice color somewhere between bright yellow and light orange and the extra taste is amazing.
Make sure to use a good spicemix aka spice mix with little (10%) to no salt.
I've also seen people separate the whites and yolks, beat them both up to a meringue like consistency then mix em together and make their eggs.
I didn't like the texture of this and even if I would like it, it's too much work, but maybe a video idea for you.
as I cook on feeling alone, I did not add measurements, but my egg to heavy cream ratio is about 2 to 1 and with milk its almost 1 to 1
Amazing. Thank you, Alex.
Pretty sure that's the same way a good Spanish omelette can be so gooey in the middle, without feeling like your drinking raw egg. When you fry the potatoes down to mush, the starch and oil form that velvety emulsion that makes the tortilla amazing.
Kenji is a great cook and a true food scientist. Fully recommend his channel
Very nice! I loved that i could watch this and just try it straight away. I get this is probably a filler episode while the new studio is in progress, but i was curious about what the difference between cornstarch and potato starch is here ....
I just tried this method & recipe, but used arrowroot starch, since I had no potato starch. My omelet was creamy and soft. All around a Success, even from a regular home cook. Thanks for highlighting this method, Alex. Kudos!
Is it time for Alex to focus on Asian egg cooking techniques in recipes like egg drop sandwiches and rolled omelets like gyeran mari and tamagoyaki? Eve omurice? Also, would love to see a Kenji/Alex colab project!
I learned to make creamy scrambled eggs from a gordon ramsey video. He uses butter and creme fresh and alternates the pan "not a skillet" on and off the heat 30 seconds at a time. After lots of practice i've managed to make them the same and they're so good.
I add 2 TBS Parmegiano Reggiano to 3 XL well-beaten eggs and 1/2 TSP kosher salt, cooked over high heat with a splash of olive oil in a non-stick pan. Comes out perfectly creamy. I know it's all wrong, but a very satisfactory result.
I found out that high heat makes most difference for me. I always thought low heat long time makes it creamy but that dries it out. Once my pan was accidentally overheated, after I added the egg to the pan it instantly made this frying sound. I stirred very fast ane it was done after like 20-30 seconds and looked not wet at all. I thought I fucked it up and to my surprise it was the creamiest scrambled egg I had so far. Before that I tried many things (milk, cream etc.) all of that is not necessary.
Thanks for this.
I've been doing this for a while.
Mandy is no joke ! Her recipes are legit.
Alex always does such a great job of pulling the viewer into his world which makes every attempt or new decision feel impactful and therefore exciting. It's hard not to fall in love with cooking all over again after his videos. Thanks for the great content as always!
This topic is soooo interesting!!!
I love it!
I'm also using butter in the pan + eggs, potato-starch-slurry and a drop of oil for my scrambled eggs. I like using toasted sesame oil but every other oil is doing it well.
Thank you for adressing this great topic
Wonderful! Thank you!
The only thing I could ask for is a non-stop shot of you cooking the eggs from start to finish so that I understand exactly how long the eggs are cooked.
I always mix my eggs with milk. Makes them so much jucier. I like to use evaporated milk for an even denser flavor. Also, for some good tamagoyaki you always need some liquid for its juicyness.
Not sure about runny or watery, my scrambled eggs are always moist and moslfy creamy. I think part of it is due to me really whisking them well which is emulsifying the fat in the yolk with the rest of the egg, so you have a more homogeneous creamy egg at the end.
This is life changing. I have an omelette every morning -- the addition of the potato starch and milk slurry IS INCREDIBLE! Thank you.
can you cook for me too?
although i knew about french omelett, i had never tried it. Yesterday i happened to watch you video and it inspired me to try it out. I didn't do the starch trick, but i made my first french omelett and it turned out great.
thx for the inspiration. Keep 'em coming.
Alex, I appreciate you being an omelette fiend. Have you heard of the famous chef in Kyoto, Japan? His omelette technique is amazing.
Let us know if you remember his name.
You are reminding me of a WorthIt episode 😅
@@jsbrads1kichi kichi omurice?
i think that’s the place you’re thinking of
i believe the chef was called motokichi
they have a youtube channel
Have you tried Lucas Sin’s Hong Kong Style scrambled egg technique? He has a great video on a household classic from my home country!
I like the simple quick tips style video in between stops during your larger series.
I use a bit of buttermilk in my eggs. I find the tang and fluffiness it adds is really nice.
Alex, I feel this technique takes inspiration from how Spanish tortillas are made. specially how the Cañadio brothers do it in Madrid. They need to keep a creamy almost gel like center, not be runny and still keep a delicate and thin custard on top. There's definitely something to take from both dishes to complement the other. Might be worth to look into!
Now we need a full scale collab between you and Lopez-Alt.
That dude is a joy to watch.
I’ve been cooking my eggs this way since I read Kenji’s recipe. But I use only a small amount of butter and either potato or tapioca starch in my slurry. Life-changing!
Thank you, Alex! I feel very good vibe while you filming at this location :)
Egg-cellent video. I'm glad you were mostly serious and didn't crack any yolks.
Ouch... 🤓
I have to admit I am a "farmhouse" omelette man but one thing I to tend to do with scrabbled style eggs is used them with cheese + protein as a filling in wraps but to "bulk" them out I add a little psyllium husk and to mix it without lumps I've actually started beating the eggs in a little drink blender i have (you know the kind for protein shakes that actually turn out to be useful for general blending :D) and the amount of air it adds makes a notable difference to how light things are as well.
That last one, I was brought up making them that way, but with cream instead of milk. Again, the wisdom of grandma coming through for me lol
Love this! Kenji is another of my favorite chefs. I love his research into the whys and wherefores of cooking and have his books. I now make my scrambled with a mix of a full egg and egg whites in my efforts to reduce cholesterol . I add dill, parsley or chives and cook ‘til soft. I’ll have to try a bit of cornstarch to see what happens. Cheers!
In Three stars restaurants, they cook the scrambled eggs in a bain marie, it comes like a cream, they can add cream and truffle also. For omelette, I always put a dash of milk (no starch) and it is perfect, it avoids the eggs to get coloration, if they burn they become bitter.
I am worried about the carb count potato starch adds to a great low carb meal. I think I will try a couple of grams of fiber mixed with cream to add to my omlet.
Lol. If a few crams of potato starch push your carbs to the limit, eat less junk food.
@@ski2milol If you’re short a few IQ points shut up.
I've been using a cornstarch/water slurry for hard cooked scrambled eggs for about a year now and it is fantastic getting those browned bits along with the creamy/custardy egg
When I worked as a short-order cook in an IHOP, we would add just a little pancake batter to our omelets for the mix. It does work for a wide variety of omelets, but the omelets can get a little dry if you aren't careful. This led me to try my own experiments with buttermilk and wheat starch (not wheat flour), which I think makes the best 3 egg omelets. I can't stand runny omelets (even though I prefer eggs sunny-side up or over-easy) but I also don't want them to be dry and rubbery. I like them to be just a little fluffy and moist and wheat starch plus buttermilk seems to do that very well. I'd also like to experiment with rice starch but have never tried it. You never know how little tweeks in ingredients like that will turn out til you try them.
Using starch to keep eggs creamy is how carbonara works. By (preferably) using fresh pasta, which has some flour leftover around it not to stick, you leave a lot of starch in the cooking water that is used alongside the eggs to make the creamy sauce. It is a very interesting effect, I mean, one would guess that protein desaturation WOULDNT be affected by starch, an inert substance, but it is.
Actually, dry pasta is the way to go cuz pasta carbonara needs to be al dente. otherwise you are right. Next time I make carbonara by trying to add half a teaspoon of starch 🤔
The word that Jacques used used at 3:33 that made Alex giggle is "baveux." It is a proper culinary term and means; the texture of dog snot.
Stunning progress in the most existential question. Exciting!
Hi, Alex. I already followed a ton of cooking channels when I found yours, but I love that you delve so deeply into the intricate science of various dishes and foods. And the fact that you do so many great "series," (ramen, omelets, beef bourginon, croissants, etc...) makes you a lot more bingeable than most CZcams chefs. Keep up the fantastic work. I love watching your videos while working in the mountains of western Canada!
You truly deserve your own netflix series Alex! Those people need to recognize the gold mine you are?🎉🎉🎉🎉🎉🎉🎉❤❤❤❤😊😊😊😊😊😊
Knowing Netflix they probably cast Arnold Schwarzenegger.
Then again that could be kind of funny...
Or Steven Seagal
I love how he’s made this into something that matters. That is worth spending time on. Not just spending time, but also filming and editing, and all the people who watch it. We live in a bizarre times. Can you imagine someone struggling to survive ponder the existential struggle of runny Vs over cooked omelette eggs? Maybe it’s because I’m stoned.
Okay so I was hungry, was planning to cook eggs and saw this video. I didn't finish the video, so I paused and did this using milk and cornstarch and it worked wonderfully! Just came back having my mind blown (overcooked the omellete slightly) from how tender and juicy the egg was, and the first thing that happens as I unpause the video is that it tells me not to use cornstarch
I'm clearly an egg heathen, because I like my scrambled eggs firm and dry. The texture of undercooked / runny eggs is horrible for me. Just looking at the omelet that Alex made makes me go "nope! Put that thing back in until it's dry all the way through!" Obviously this is why I can never live in France lol.
Same. In my experience overcooked eggs also get runny though. But it's a different kind of runny. Honestly I think scrambled eggs are pretty hard to get right. The sweetspot between undercooked and overcooked is so slim.
American by any chance? Most places that I've visited people prefer moist eggs, however this can't be said for the states, something to do with the storage and processing
@@vc4546 Canadian, which in this case is close enough. Like Americans, our eggs have to be refrigerated.
When I cook eggs I get a wide variety of consistencies form super runny when I do over easy to full on well done scrambled. I screw up a lot of the time so Ive grown to not care😂
Same, Julie, I can’t but have a disgust react to any scrambled egg or omelet with goo.
I just want to cheer you for making so many of these short, awesome videos. It's been a treat. Get back to your planned series' ASAP, for sure. Just know you almost always hit a home run with short form videos.
Especially when they have Jacque Pepin flashbacks ❤
My favorite eggs are "sunny side up", cooked whites with a runny yolk. This is great info, I will give it a try as dry eggs are the ENEMY! I love fluffy moist eggs or omelettes. If I see eggs are too dry I just say no thank you and eat something else, but a moist delicately cooked egg is a thing of culinary beauty and a joy to the senses.
Amazing, and simple! My wife hates runny eggs, I can't stand dry eggs, its always a (small) problem. I will try this at home and possible start cooking my eggs longer!
go to Japan, Alex, eat Omurice there, The Japanese Omelette game there is in another Level, and Japanese people love egg more than the French btw haha.
Those kichi kichi videos are fantastic. I think the tornado omelettes are my favorite because they look great, and the technique pulls the egg away from the heat as soon as it js cooked.
I love the Japanese style egg tomago. It has so many thin layers and is tender. I wonder if this recipe would work for a tomago style egg with soy sauce. I might have to try it soon!
You know what this channel needs? Less production and more segments that are completely silent except for amplified disgusting eating noises.
One of your funniest videos! Thanks Alex! um grande abraço do brasil.
wow! that new kitchen set up is gorgeous! You deserve it! Love the la cornue stove!!
This is amazing! Perhaps the greatest breakfast breakthrough since the Crepe!
It isn't a breakthrough, it's an existing technique. Just not the best one.
I just made my Omelette this morning with the Potato Starch. Was On point!! No undercooked looking eggs, just creamy layers upon layers that tasted amazing!!! The creamy texture was as advertised!!! great technique!!!
amazing and life saver for me. I like runny scrambled eggs but my stomach is a bit sensitive to raw egg whites, hence I always fully cook eggs fully. This video is in the 1% of videos that I will definitely try
I've been using kenji's butter in the egg mix technique for a while, and you NEED the butter cubes to be cold when they go in the pan with the eggs. If they're even slightly warm the water won't evaporate quickly enough and the emulsion won't occur as easily.
Nice video format, i like it
Thanks Alex!
Social media has made the problem of "pass the message" even harder. As a kid we would be asked by the teacher to make a circle and she would whisper in a childs ear, then you would turn and whisper to the next child. This was "pass the message" and it would show how bias and personality would change the message as it was passed on. The article probably turned a few people off this technic that would have used it. In our house it is even split on eggs, two for runny and two for dry but this might make it possible to make us all happy ....... will be trying this tomorrow morning, THANKS Alex
Cette chaine produit les meilleures vidéos de cuisine, toujours un plaisir à regarder Alex !
Love the omelette theory! Is that your house, or new studio, where you’re eating your omelette in the garden? That garden is so lovely and French!