first attempt to make soft scrambled eggs (instead of the usually fully-cooked stuff ommellete i usually do). maybe if i can get these right i can proceed to try the similar french ommellete and then the very tricky japanses on that is spilt open over a pile of rice (omuyaki??)
was deleicious, especially with the blob of butter added at the end.
this follows chef john’s very old video on soft scrambling. seems to me the “don’t scramble in the bowl” is the cuae of the white bits. when I see the amazing commercial japanese or other soft scrambled vides, they are power stirred and evn strained to remov any lumps (and shells, of course).
maybe try other videos. Like Epicurious.
