Why do those scrambled eggs in fancy hotels always tast so incredibly good and moist?
And i'm not talking about the ones in big smorgasbord vats but the individual servings you order in top restaurants.
They are so very moist and soft.
How do they do that?
2007-02-18T17:39:07Z
i think in-the-biz has a good point... but i can't give her/him a thumbs up because it won't let me!
it's the same with pasta... and i know from personal (passionate) experience... it's all about the butterfat content... as butter or cream annnnnnd... i think they add a bit at the very end just prior to plating. it seems to make the top glossy and rich.
interesting other theories too though... thanks all!
2007-02-18T17:43:16Z
i think many of you make very good points... but i i think it's mostly about quality of product and technique AND butter and cream.
it's the same with pasta... and i know from personal (passionate) experience... it's all about the butterfat content... i think they add a bit at the very end just prior to plating. it seems to make the top glossy and rich.
and we all know EVERYTHING tastes better with butter... very unfortunately!
... thanks all!
Anonymous2007-02-18T17:44:57Z
Favorite Answer
I'll tell you how. and it's not with powder eggs, reconstituted with cream. what an abomination. I bet they were all laughing when you left that conference. kind of funny. now, you'll probably want to do 2-3 eggs per order. crack them open, and put in a bowl andadd your favorite herb. get your pan on the stove, and put on about a medium-low heat. there is also the classic way of cooking eggs, which would be over a double boiler, and that way has amazing results, and you can try it if you like, but it's a hell of a lot of work. I've seen some kitchens that do this. add a little butter, and wait for the foam to subside. once it has, your ready to add your eggs. while waiting whisk your eggs well. let them get somewhat frothy on top. you're incorporating air here, which is going to make your eggs lighter, and fluffier. and you're going to want to cook them right away, so that they don't deflate. season with a little salt, and white pepper, and add to pan. with your rubber spatula, constantly move the eggs toward the center of the pan, letting the uncooked part go back out to the edges, and keeping the cooked part in the center. and don't forget to frequently turn the cooked part, and not let it sit there and have the part on bottom just burn away. always keep it moving. once the eggs get to the consistency you want, finish them with just a little touch of cream. stir in the cream, letting it get absorbed into the eggs, for maybe another 15-20 seconds, and remove from heat and serve immediately.
After over 24 years of being in "the Biz," I promise - it is how you cook the eggs and how fast a server gets the meal to your table.
Quality product, quality cooking (personnel) and quality staff (servers) are responsible for those wonderful breakfasts. Leave one out and you simply do not receive the fab meal you deserve.
PS. When you have such a meal, treat everyone right. Cooking a memorial breakfast is an under-rated skill.
.i don't know how they do that but mine are the same way.all i do is add water instead of milk or cream .when the eggs get hot and start to scramble the water evaporates leaving them fluffy and moist.the milk and cream weigh them down i also remove them from the heat when they are almost down .the heat in the pan will cook them the rest of the way.sometimes i add a scoop of cream cheese yeah i know CREAM cheese but they get real creamy
Usually because they're made with the highest ingredients. Eggs mixed with a little heavy cream, (milk in my house..lol) and whipped until very very light and frothy. Really, the more whipped the eggs, the more light and fluffy they are. Give it a shot, good luck :)