Comments on: Superfast scrambled eggs

By: Moscool

Moscool — Tue, 15 Dec 2009 16:16:27 +0000

@Ben:

Ah yes, one can be a purist… What most people call scrambled eggs are actually ‘failed’ scrambled eggs. Proper ones are made in a bain-marie, have no hint of lumping and are eaten with a spoon out of a soup bowl… However, for the sake of time some of us are prepared to compromised by getting some soft lumps yet still quite a lot of creaminess! These days I only use the traditional method if I make ’speacial ones’ (e.g. with truffles)

By: Ben Lines

Ben Lines — Tue, 15 Dec 2009 11:18:05 +0000

This is not a very good method of making scrambled eggs, as you get a hard lump of egg. The reason for this is because egg proteins solidify at about 65-68C. The steam is over 100C and therefore you are over cooking the eggs.

By: Bob

Bob — Mon, 23 Nov 2009 19:20:52 +0000

I also recall the Medici Cafe in Hyde Park (Chicago, near the University of Chicago) having just this thing on their menu for a very long time, certainly the early ’90s, probably earlier.

Good stuff!

By: hylan Joseph

hylan Joseph — Tue, 10 Nov 2009 00:50:05 +0000

Be very very careful with this process, it’s really neat ,but if the egg back flows into your espresso boiler, it’s a monster to get out and can damage the pressure system in your machine. Particularly smaller machines like the miss sylvia. make sure you bleed the steam wand for ten seconds after steaming the eggs.

By: scrambled eggs with a coffee machine — cafedave.net

scrambled eggs with a coffee machine — cafedave.net — Tue, 03 Nov 2009 19:55:43 +0000

[...] I don’t know if I’d be prepared to do this, but here’s how to make scrambled eggs with a coffee machine. [...]

By: Moscool

Moscool — Fri, 30 Oct 2009 12:48:34 +0000

Uncovered is fine: they will not splatter, simply harden if left too long. I find that keeping movement in the bowl improves the texture.

By: Bill T.

Bill T. — Thu, 29 Oct 2009 01:50:11 +0000

Interesting, Moscool. Does one cover the eggs before putting them in the microwave or leave them uncovered?

By: Verdens raskeste eggerøre?

Verdens raskeste eggerøre? — Wed, 28 Oct 2009 23:08:45 +0000

[...] Khymos.org plukket opp dette tipset, og var tydeligvis litt mer behersket når han forsøkte. Det resulterte i [...]

By: Moscool

Moscool — Mon, 26 Oct 2009 11:26:07 +0000

Hi there

Tried this for a few weeks a couple of years ago but eventually gave up: not enough temperature control resulting in uneven curdling and also it’s a real dog to clean the steamer (unless it’s used all day long).

My preferred solution for fast yet smooth scrambled eggs is the good old microwave! Here’s my tip: swirl the beaten eggs with a spoon before switching the power on so that you always have movement in the bowl. Do it in 20-30 second increments. Each oven has its own ’speed profile’ so you’ll need to try things out a bit. The only danger is that as soon as the eggs hit the hardening point you get a mass of fairly hard rubber! – Expect to have a couple of failures but the result is worth it…

By: Vídeo: ¿Cómo hacer huevos revueltos con la cafetera? By Khymos | El Blog de Bertus

Mon, 26 Oct 2009 08:55:22 +0000

[...] Artículo entero | Superfast scrambled eggs [...]