On April 16 2014 06:50 imBLIND wrote: How do you guys make the eggs turn fluffy? Like asian restaurant style fluffy, not chef ramsay style fluffy. I've been trying to improve my tomatoes n eggs /shrimp n eggs, but they keep turning out not the way I want them...
Depending on how much you beat them, they can turn out pretty fluffy, if I'm not mistaken. If remember correctly, it had a lot to do with how much air was in it. Adding cream can also help, and cooking at a low temperature is a must. Edit: Reached page 4!!!
On April 16 2014 06:50 imBLIND wrote: How do you guys make the eggs turn fluffy? Like asian restaurant style fluffy, not chef ramsay style fluffy. I've been trying to improve my tomatoes n eggs /shrimp n eggs, but they keep turning out not the way I want them...
How do they turn out not the way you want them?
Generally when I do this recipe, I beat two eggs and cook them before hand. Mix it around while it's still liquid on the pan with chopsticks or spatula, and set it aside while it's still slightly runny.
Cook the tomatoes with a couple slices of ginger and salt/sugar to taste, a splash of ketchup, and add the eggs for like half a minute to finish.
I've never tried just shrimp and eggs, but I might cook shrimp first and then add beaten eggs in shortly after and mix? without having to set eggs aside.
I'm trying to figure out how asian restaurants get that "layered" fluffy instead of the "complete" fluff if you can understand what I'm trying to say...that's the best way I can describe it. Like if you watch chef ramsay cook eggs, he adds a bunch of butter/cream/low temp, and makes the entire thing super fluffy. It looks nice, but I don't think that goes very well with tomatoes/shrimp/anything else in eggs
On April 16 2014 06:50 imBLIND wrote: How do you guys make the eggs turn fluffy? Like asian restaurant style fluffy, not chef ramsay style fluffy. I've been trying to improve my tomatoes n eggs /shrimp n eggs, but they keep turning out not the way I want them...
Depending on how much you beat them, they can turn out pretty fluffy, if I'm not mistaken. If remember correctly, it had a lot to do with how much air was in it. Adding cream can also help, and cooking at a low temperature is a must. Edit: Reached page 4!!!
Maybe I should try low temp again? From my experience, the eggs just turn out runny and it takes a while for them to solidify. I've been experimenting with adding milk into the mixture, then beating it. It's supposed to make the milk evaporate so that it leaves holes in the scrambled eggs
how much oil should you put for scrambling eggs? i find my scrambled eggs too oily. i usually fry something else with the oil first, throw the oil away and use the frying pan for scrambled eggs. am i doin it right?
A teaspoon or so of oil is usually more than enough. If you have a relatively new non-stick pan, that's usually all you need if any at all.
Also if you're going to get rid of cooking oil after you've cooked something, use a paper towel to soak up the hot oil, let it cool, then throw out the paper towel. Don't just pour it out. It avoids the oil from dripping under the pan etc.
On April 16 2014 12:32 icystorage wrote: wont the paper towel stick? imma try that tho thanks!
just ball it up and wipe it up quick and it shouldnt be an issue
I've not had asian eggs and tomatoes, but I would imagine it would have to do with low heat and some kind of dairy product (milk, cheese... mayo if you are out of the other stuff or a savage like Torte De Lini)
I've never heard of cooking eggs with mayo. Will try. And good tip for dealing with extra amount of oil. I can't remember how many times oil dripped off the side.
butter works in pan sauces. a slurry of water and corn starch would do it too if you wanted some heavy duty thickening. sometimes for chili i crush up some tortilla chips and throw them in for the same effect.
On April 16 2014 12:27 icystorage wrote: how much oil should you put for scrambling eggs? i find my scrambled eggs too oily. i usually fry something else with the oil first, throw the oil away and use the frying pan for scrambled eggs. am i doin it right?
the words 'oil' and 'scrambled eggs' should never occur in the same breath
On April 16 2014 12:27 icystorage wrote: how much oil should you put for scrambling eggs? i find my scrambled eggs too oily. i usually fry something else with the oil first, throw the oil away and use the frying pan for scrambled eggs. am i doin it right?
How much oil?. Zero. If you are using oil to cook scrambled eggs the heat is too high. Scrambled eggs should be cooked on a medium to low heat. Butter is better. When the eggs are 3/4 cooked, take them off the heat and keep stirring until set. If they need a little more cooking, put them back on and then take them off before they set.
A general cooking thread, eh? I guess I'll just throw in a list of ingredients that don't go bad easily and are always handy to have at home. With these (plus bread, meat and vegetables which you should buy fresh), you should have plenty of possibilities to cook a decent meal.
Noodles/pasta Rice Potatoes Flour Eggs
Frozen mixed vegetables Tomatoes, canned or sieved Onions
Cheese Soft cheese Sausage Ham Bacon bits Canned tuna
Butter Olive oil Balsamic vinegar Milk
Salt Pepper Basil Oregano Something hot like chili powder or cayenne pepper Garlic Sweet paprika powder Curry Mustard Honey Sugar
EPT
