{"id":35797,"date":"2024-08-01T19:02:36","date_gmt":"2024-08-01T23:02:36","guid":{"rendered":"https:\/\/ckms.ca\/?p=35797"},"modified":"2024-08-01T22:12:01","modified_gmt":"2024-08-02T02:12:01","slug":"how-i-make-soft-scrambled-eggs-bacon-hash-browns","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=35797","title":{"rendered":"how i make soft-scrambled eggs, bacon, & hash browns"},"content":{"rendered":"\n

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??)<\/p>\n\n\n\n

was deleicious, especially with the blob of butter added at the end.<\/p>\n\n\n\n

this follows chef john’s very old video on soft scrambling<\/a>. 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). <\/p>\n\n\n\n

maybe try other videos. Like Epicurious.<\/p>\n\n\n\n