That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it’s almost done, it’s done.
Eggs end up moist and undercooked looking. It’s OK, I wouldn’t call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
If it’s the same one i saw there was creme fraiche in there too. He also kept taking it off of the heat so it didn’t cook too fast. Like 15 seconds on and 15 seconds off
Government regulation guarantees that every egg is supposed to be safe. Your weather has a lot to do with there being less salmonella risk, though. It’s harder to keep in check in countries where it’s warm. Your seasons are a fair amount cooler than the US.
Were also really into bureaucracy and there’s only 5 million of us, so it’s much easier keeping actually tight regulation and high quality control.
Hell we had health inspectors come check my supply group when I was in the army (my as in I was the leader). We had been set up in a literal fucking swamp and a govt health worker random inspection came to take a swab out of one of the hands of the cooks. Luckily I managed to wrangle the only guy with semi clean hands to be the one who was tested. But yeah we made actual food for a few hundred people and the health standard the army has are like 10-15% higher than in civil life. Like the internal temp of the food must reach 85C instead of 75C etc.
But yeah my main point being it’s much easier for us to boast about tight and well kept regulation as we’re so much smaller, so much less to govern and such a different way. No federal government needs to fight with states etc.
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I have a close friend who is the opposite… I make my scrambled eggs so they’re just BARELY not wet at all. Just curds. Maybe a tiny bit of shine.
I was demanded to cook them… MORE. AND MORE. AND MOREANDMORE. The smell was REVOLTING. There were bits that were nearly black.
They fucking LOVED the eggs. The best eggs they’ve had in a long time, I guess. I had to open the windows.
I ate my barely-shiny eggs in another room.
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That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it’s almost done, it’s done.
Eggs end up moist and undercooked looking. It’s OK, I wouldn’t call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
And he uses loads of butter for his scrambled eggs. And they are wonderful!
If it’s the same one i saw there was creme fraiche in there too. He also kept taking it off of the heat so it didn’t cook too fast. Like 15 seconds on and 15 seconds off
He would prolly enjoy Finland. Our eggs are safe to eat raw.
They’re actually safe raw in the US as well. I mean, there’s technically a risk, but it’s literally a 0.00005% chance of an egg having salmonella.
Oh sure, I’m sure some eggs are safe to eat draw, but in Finland government regulation means that all Finnish eggs are.
Slightly different, but I see your point.
Government regulation guarantees that every egg is supposed to be safe. Your weather has a lot to do with there being less salmonella risk, though. It’s harder to keep in check in countries where it’s warm. Your seasons are a fair amount cooler than the US.
Were also really into bureaucracy and there’s only 5 million of us, so it’s much easier keeping actually tight regulation and high quality control.
Hell we had health inspectors come check my supply group when I was in the army (my as in I was the leader). We had been set up in a literal fucking swamp and a govt health worker random inspection came to take a swab out of one of the hands of the cooks. Luckily I managed to wrangle the only guy with semi clean hands to be the one who was tested. But yeah we made actual food for a few hundred people and the health standard the army has are like 10-15% higher than in civil life. Like the internal temp of the food must reach 85C instead of 75C etc.
But yeah my main point being it’s much easier for us to boast about tight and well kept regulation as we’re so much smaller, so much less to govern and such a different way. No federal government needs to fight with states etc.