Why Restaurant Eggs are Better

#shorts #food #easyrecipe
This video is sponsored by Danish Creamery.
Learn more at danishcreamery.com and follow at
/ danishcreamery
/ danishcreamery
/ danishcreamery
------------------------------------
Business Inquiries: [e-mail]
Instagram: / chino_cappucino
TikTok: / senpai__kai
------------------------------------
MY KITCHEN GEAR
🍳 Pots + Pans: cookgoldilocks.com/senpaikai
🧷 Chef Tweezers: amzn.to/33389KU
🔪 Chef's knife: cookgoldilocks.com/senpaikai
🥄 Spoons + Spatulas: cookgoldilocks.com/senpaikai
🥘 Cast iron pan: amzn.to/3t7dZpj

[@SenpaiKai9000]

This video is sponsored by Danish Creamery. Learn more at danishcreamery.com and follow at instagram.com/danishcreamery facebook.com/DanishCreamery/ www.tiktok.com/@danishcreamery

[@anthonyhavay1610]

What is this cooking element you are using?

[@QuaresmaX77]

Idk if you’re joking or not

[@chupacabra6969]

Can you post a link to the cooker?

[@largeymargey5651]

Irish butter is better

[@YeeOww]

​@@largeymargey5651 better tasting or better paying?

[@alphabrother6823]

Gotta love how the “secret” to most restaurant recipes is 5lbs of butter

[@novaexx6587]

Literally that's it 😂 when in doubt, add a stick of butter

[@rossadams8934]

Restaurant food tastes better because the chef doesn't care how long you live. It's why I'm the best cook in my family for event meals but never the guy making the day to day stuff.

[@YeeOww]

I thought the secret was that it was sponsored butter. I hear about these sponsorship's making things taste better too.

[@IVIaskerade]

"Why restaurant foods taste better" "The chef has added so much fat, salt, and sugar to the vegetables they aren't healthy anymore"

[@SA-wh9hy]

It almost always is😂

[@alexiusscott9880]

My opinion, I never thought restaurant eggs was better than mine.

[@MonsterGaming-rh7sb]

I agree. Your eggs are better.

[@toottootfinn9455]

Your eggs are 🔥 🔥

[@HubbaBubba-lu9tb]

Cuz restaurant eggs are trash, especially if chain or franchised. Literally made of left over eggs that sit in large previously used bins /buckets that had Margarine, pancake or waffle batter at some point in it. They already mix and lie about fresh cracked. Often just laddeled onto a flattop from a dirty old bucket continued to be left on a cooking line left at room temperature all day 😅. Restaurants are gross asf.

[@27sspider27]

Simps

[@MonsterGaming-rh7sb]

@@27sspider27 lol, you obviously have no idea what that word means, or how to use it correctly. You should learn the meaning of words before trying to use them in public.

[@warriorson7979]

Recipe: 1. Butter 2. Butter 3. Butter 4. Eggs 5. Butter 6. Butter 7. Corn starch 8. Butter 9. Butter Fry the butter in some butter, then add butter. Mix the butter and butter then add to pan and slowly drizzle in some butter. Add the eggs, butter, butter and corn starch, and stir. Lastly add the butter before serving on some fresh butter.

[@grubbs517]

I noticed you left out the "marinade the butter in butter for 24 hrs" step.

[@warriorson7979]

@@grubbs517 Good catch...🤔

[@lumenmom]

My dad ( who normally never cooked) would make the most beautiful scrambled eggs whenever he had a hangover. Didn’t make sense to me until I watched him do it one time and was horrified to see him add a whole stick of butter to 3 eggs, but they did come out picture perfect.

[@raphmaster23]

Don't forget the random clover leaves 😉

[@Mt4evr]

Ok but, you can't just use any butter! It must be Danish Creamery 🙃

[@Caxel108]

Sour cream in scrambled eggs is also heavenly

[@FM19MONTH]

My DIL lives rice and cream cheese in scrambled eggs. I rarely eat rice so haven't tried.

[@dugger0]

I use plain yogurt in mine. The kids love it

[@TheBrianJ]

"Crack six eggs into a pan, and add in a teaspoon of corn starch" >Cracks five eggs into a pan, and adds in a teaspoon of potato starch. Why must you turn KZbin into your own personal House of Lies, Senpai?

[@ProleDaddy]

In order to lure your comment. Here we are.

[@mikepants35]

"Five of one, half a dozen of the other"

[@bill6843]

He does that stuff in every video.

[@jameshill2450]

Adding a very obvious mistake to your video incites people to correct you in the comments. KZbin does not determine whether people are saying this video was horribly inaccurate bullshit, so they just count it as generic "engagement" which means the channel is doing a good job. This is how KZbin is actively encouraging channels to show you disinformation.

[@filmntvguy1977]

Is not worthy of senpai comment

[@TranceCore3]

$18 for breakfast is robbery.

[@graemedawson1407]

Nearly…£18 or $18 for breakfast is SNOBBERY 😉

[@cookiesandbussies1577]

I paid that today for a breakfast sandwich and a large latte. It’s obscene, but we pay

[@crimsonite09]

Just buy chips and cereal dude. Not like americans actually care about decent food.

[@Gallic_Gabagool]

​​@@crimsonite09yeah that's why America has tons of Michelin Star restaurants, gourmet chefs, and a massive foodie culture... Because they don't like decent food. Sure.

[@TranceCore3]

@@crimsonite09 You go ahead and pay $18 for eggs and bread and no drink. That's your dumbass idea of "fine dining"

[@joygernautm6641]

It is better to use unsalted butter, the texture of your eggs will turn out better. You can see in the video that once you put the butter in, you get little curds with running bits, and that’s because the salt is sucking the moisture out of the solids in the eggs, and creating a slurry essentially. The best way is to use the method you have already, but use unsalted butter, and then season once the eggs are cooked.😊

[@Ducreuxs]

Heck yeah that's why I always check the comments, thanks for the tip 🤘

[@innertuber4049]

Thank you so much, that actually might be the problem I'm running into with my eggs!

[@arandombard1197]

I think Marco Pierre White gives the best advice when it comes to cooking eggs. If you have to take your pan away, then you're doing it wrong. The heat is too high and you need to lower it. Cook them on a gentle eat and keep stirring, it might take 10-15 minutes as it slowly cooks but the end results is 10 times better.

[@Mt4evr]

Right, low heat is better 👌🏼

[@patk3601]

I always cook mine on a higher heat in a nonstick pan. I whisk 3 eggs and then add 1 tablespoon of butter on medium high to high heat. My gas stove has a burner specifically for small pans. I use an 8" nonstick skillet and a spatula to stir. My scrambled eggs turn out fluffy and I leave them a little wet. Can't stand dry scrambled eggs.

[@52flyingbicycles]

How do restaurants make food taste so good? 1) lots of butter 2) lots of salt

[@SilkyMilkyOriginal]

3) Fried grapefruit

[@DaveE99]

Salt Fat Acid Heat + Aromatics

[@isailwind3471]

Yup, thats why kfc doesn’t taste the same anymore, they use way less salt.

[@snowwonder9814]

I hate cooking but people always tell me my food tastes good, and I do the same. Salt, butter, and herbs. I also use good quality ingredients (like Kerry gold butter). Granted I personally actually benefit from a high fat and high salt diet. I’m prone to low blood pressure and very active after all.

[@defaultui9625]

MSG

[@CatPot69]

"Add cornstarch" *proceeds to use potato starch* Edit: seems like this is a standard tactic to bump the algorithm. Also, thanks for the likes, my KZbin notifications are for just this video lol

[@OldFart5]

want some cheese with all that whine? lmao

[@mccooltrades]

"Use 6 eggs" Uses 5 eggs...

[@4bschaum]

@@mccooltrades that pissed me off an unreasonable amount lol

[@tanikokishimoto1604]

Don't use neither corn nor potato starch. A lot less butter. Stir carefully. Sourdough bread is good, but no jelly or jam.

[@aaronriley646]

​@@tanikokishimoto1604or, and hear me out here, I know this is gonna sound crazy but let me just say, going out on a limb here, and call me crazy but.... do whatever the flip you want

[@coleferguson7549]

Being sponsored by a butter company must be so nice 😂

[@tobityp2]

For me it Sounds crazy that 85% Butter fat - Butter is a Special high quality Butter in the US. In Germany the cheapest Butter hast 85% fat. All Butter thats called Butter has 85% fat by law and you get 250gramms for 1,50€

[@travisv518]

Butter in the US is at least 80% milk fat, as defined by the FDA. 85% is definitely not some special high-quality butter. Anyone who acts like it is is just trying to make their mediocre KZbin food sound better than it actually is.

[@bakermateo]

I serve eggs at my cafe & use my great Aunt's method. Whisk the eggs in a bowl first, then add some evaporated milk. Pour into heavily buttered, non-stick pan, on low heat & constantly stir with spatula. At desired consistency, add salt & pepper. Serve with scratch buttermilk biscuit, maple sausage, red-skin potato home fries, fresh juice, & southern blend coffee. I have people drive miles just for breakfast.

[@mash2481]

Bet you don’t charge $18 for it either, even though it sure sounds better than what he cooked up.

[@lloydchristmas1086]

sounds great. i like hashbrowns tho ❤

[@lookbackstardust]

where’s your cafe i wanna pull up😊

[@nonameno8065]

what's the ratio of egg to evaporated milk so i can try this?

[@null0.0]

need

[@mitchcs7363]

I needa get me one of them magic wifi stoves u got

[@zhermez]

Seriously! What is that??

[@morningmorgan6341]

@@zhermezIt’s either an induction stove top build under the butcher block (uses electricity to heat conductive metal pans only), or it’s a weird hot plate.

[@nihalanand2690]

​@@morningmorgan6341It's Bluetooth, he's got a video on it

[@kraziecatclady]

​@@zhermez I came her to ask the same thing. I've been watching too many of this guy's videos trying to figure it out because it has been slowly driving me crazy.

[@zhermez]

@@morningmorgan6341 induction sounds right, but then why not just put the pan straight on the board?

[@EvoroPictures]

IMO as a chef, the best scrambled egg is kept together, not all chopped up. You slowly fold it in on itself over and over until you have essentially, a ball of egg that has tons of layers and is better to eat than a bunch of little egg pebbles.

[@ramsdawg]

So the best scrambled eggs aren’t scrambled?

[@EvoroPictures]

@@ramsdawg today you learned that the “scramble” refers to the whisking of the egg yolks before cooking 👍🏼

[@anastasia10017]

that is American style vs. French style. I prefer American style too. I feel French style is too mushy.

[@dashamm98]

What's a good butter alternative to use if you're serving it to someone with a dairy allergy ?

[@Bowinwj]

Nah the eggs I cook at home are the best

[@SenpaiKai9000]

can't leave us hangin like that G, gotta give the people the recipe

[@aessa8440]

​im pretty sure they use eggs

[@aaykay4060]

Facts. Most restaurants overcook the scrambled eggs for my liking.

[@10CPS]

@@aessa8440 That’s what Big Egg wants you to think

[@bvoyelr]

@@SenpaiKai9000 Recipe: 3 Eggs, salt, pepper, heat. Stir only to break up the large curds. Add 14lbs of shredded cheddar at the end.

[@stevennunez6013]

The “and you can charge like 18 bucks” got me lol

[@nojithan]

My man used $12 in butter toasting that bread...

[@Nagaeem]

Haha same. That made me chuckle

[@joederue9900]

Can’t forget that “undercooked” and slightly wet still eggs are paramount to making good scrambled eggs, they keep cooking for a bit out of the pan and keeping them slightly under means that they’ll “carryover” cook once they’re on the plate. You get fluffy but also creamy and silky eggs instead of firm bouncy and rubbery eggs. Also, a touch of citric acid helps out too. May your eggs be ever fluffy and full of flavor.

[@nancymoore8250]

... adding heavy whipping cream also makes them heavenly 😋🍳🍳

[@nova_supreme8390]

Alternate title: Why scrambled eggs are butter in restaurants?

[@kennethgray7020]

Lol you should be hired to give videos catchy descriptions.

[@iltonnotattico6231]

Scrambled eggs are supposed to made with butter

[@ken_kaniff246]

​@@iltonnotattico6231supposed to? Says who?

[@iltonnotattico6231]

@@ken_kaniff246 the original recipes

[@ken_kaniff246]

@@iltonnotattico6231 I never imagined scrambled eggs is something that would require a recipe lol

[@Guerita72]

I used to work for a chef. One day a lot of people were complimenting the eggs. One VIP asked him how he got them so creamy and good. He told him a lot of cream and butter. The truth was he put a lot of eggs in a Ziploc baggie and cooked them in the microwave. That's it.

[@lisahenry20]

I hate the texture of egg whites and so don't like normal scrambled eggs. Pretty much the only scrambled eggs I like are ones from a supermarket cafe that are made from a packet. Unfortunately, for some reason, it seems impossible to find those packets in store (or other stores) so I can't make them myself.

[@haiiithereee30]

this was unreasonably funny 😭😭😭😭

[@ntsakobaloyi6965]

😂😂😂😂

[@MollyHJohns]

This is either fake it till you make it or show don't tell. Either way sometimes microwave saves the day because it uses zero oil and gas (same with air fryer I guess). But it still depends on who eats it.

[@nuthinbutlove]

😂

[@chrismeeks7707]

Chinese/Japanese chefs cracked the code with their use of corn starch in various ways to make average dishes taste better and have such a better texture

[@sixfeatsmall05]

Danish creamery really flooding the KZbin foodfluencer space right now

[@Palmieres]

I'm European (whatever that means, we're literally dozens of different nations and cultures), and whenever I see Americans talking about "European style butter" I just wonder what the hell that means. It's butter. What do you do in the US to butter that makes it different from ours? Like people saying it's extra creamy. Is your butter lumpy or something? I often just think it's just a bunch of bull some people say in order to make the food sound fancier. I get there's a difference between legislation and perhaps a more serious concern with quality and safety, but often it just ends up sounding silly.

[@rofree2470]

They tell us European butter contains a higher butterfat. But that makes no sense because all whey is churned off.

[@Irys1997]

As an American, what I get from "European style butter" is butter that is made in smaller batches from single source milk, so that it tastes like a specific type of grass, etc. It has a stronger, more specific taste than just the generically salty fat American butter tastes like. To such a degree that you have to be careful baking with European style butter, as you can get unexpected grassy or other undertones in your delicate cake, etc. In addition, European butter has more butterfat than American butter, which emphasizes that unique brand taste even more

[@eraldadevole]

Everyday normal people don’t even use butter where I live nor where I was born🤷‍♀️ I have never cooked my eggs with butter, I hate it 🤢 The only times I’ve used butter is when I have made birthday cakes and few other desserts.

[@tyj5721]

The real answer is just that when most people in the US think of gourmet cuisines, it's probably going to be Italian or French. If you want to sell butter to "enlightened" home chefs looking to pay extra money for marginally, if at all better ingredients, just slap "European" on the label and they're sold. It really satisfies their elitism to think the special butter they bought is more expensive and hard to get then the regular butter the plebs use, if even indiscernible in taste.

[@tyj5721]

@@e23779So? All that means is that it is possible to find lower quality butter. Buying butter just because it is European doesn't really make sense when there is plenty of quality stuff in the US is what I'm saying. Doesn't really matter here anyway considering the only reason he was praising the European butter was because it's a paid ad.

[@sherman5k756]

Context: Butter...

[@leokeatonn]

The corn starch actually makes sense since its often used as a thickening agent in most cooking recipes

[@Ofdensen]

"finish with a few herbs" - proceeds to add an entire bush

[@ahill4642]

😂

[@speshuul2]

Chef here: the constant mixing tip is used in ALL restaurants, it’s very important to keep the eggs moving so they are truly scrambled, all the same size and all cooked evenly. Also important is that the eggs are done when they’re not quite cooked, like they’re still just a little too runny to be good, that’s when you take them off.. the residual heat will cook them a little more to hit that perfect spot. Also important is to season them at the end of cooking, salt causes a chemical reaction with the protein of the egg whites and will change the cooking process if you season beforehand. 3 Tbsp of butter during cooking is a good tip, but if you don’t have fancy butter that’s okay, any butter can be used, and you can use part of it melted in the pan before adding eggs. Cornflour is optional, depends on your tastes and what regional scrambled eggs you’re after. A dash of milk is also optional (any milk, doesn’t have to be dairy, just make sure it’s unsweetened) it’s a good idea if you mix you milk with your eggs beforehand for consistency. You can also add a dollop of cream of crème fraiche, optional tho. Method wise, it’s a good idea to premix your eggs, with milk, cornflour or anything else. Heat your pan to medium heat (at the most!!!), melt some butter in that pan if you need, pour those eggs in a stir stir stir. As our boy said, take the pan off the heat periodically if you need to slow the cooking process. Slightly undercook them, season and enjoy. (You can also throw everything into your pan as is and trust in your skills and chaos like I do 😅) Also if your eggs are hard/bouncy/rubbery and water is leeching out of them then you’ve WAY overcooked them (still edible just not good)

[@ellengrace4609]

Thanks for sharing those tips! 😃 I love a good scrambled egg breakfast and have started cooking my scrambled eggs in a well-seasoned cast iron skillet. They are delicious! I don’t add anything except butter to the pan and I salt them (I’m going to try your tip of salting after). I preheat the pan over medium, add butter, pour in the whisked eggs, turn the heat off and start stirring. When they are just starting to set up (about one minute, if that), I remove the pan from the heat, give them a final stir, and let them sit for about 10 seconds before moving them to the plate. The big things for me are quality ingredients like, good farm fresh eggs, or Vital Farms if I have to buy them from the grocery store, and a good butter (I use European). I also serve this with my home baked sourdough bread toasted and spread with that good butter. This simple 5-minute meal is better than any restaurant I’ve been to, and I’ve been to a LOT of restaurants! 😂 And even with quality eggs and butter, this breakfast costs less than $1.50!

[@errornotfound4004]

Another tip. Make sure to thoroughly mix your eggs in a bowl before adding them to the pan. If they aren't mixed properly, you will find that there will be whites in the scramble as opposed to 1 uniform colour. Where I work we use an immersion blender to mix a bunch of eggs before cooking to order.

[@jordanbabcock9349]

​@@errornotfound4004so just order liquid eggs 😂

[@errornotfound4004]

@jordanbabcock9349 or you know, 🤔 have fresh produce? Not to mention that would eat into margins for no reason.

[@derfman1963]

Have you tried putting in a couple tablespoons of mayo? This actually works pretty good.

[@IamHumanWoman]

I love the steamed Asian scrambled eggs. That’s my favorite style!

[@konfidentlykeiko1997]

I literally use little milk and salt comes out fluffy every time😋.

[@cbrown9294]

Having been a chef and restaurant manager for 24 years I can say that this is NOT how eggs are made in restaurants. They are made as cheaply as possible and as fast as possible. And the butter is the cheapest generic junk they can get their hands on.

[@BradleyGibbs]

Obviously you've only worked in lower class/pride restaurants then.

[@cbrown9294]

@@BradleyGibbs 4 and 5 star mostly. I’m not sure what you mean by a “Pride Restaurant” is that some kind of homophobic reference?

[@BradleyGibbs]

@@cbrown9294 the fact that you couldn't figure out the connection between pride and using cheap ingredients and somehow reached to what I said being a reference to a completely different subject speaks volumes about how much time you actually spent in 4 and 5 star restaurants😂

[@cbrown9294]

@@BradleyGibbs 24 years, homophobe. Try using industry language instead of that high schooler lingo.

[@anthoonius_gabagoolius]

I have a fine dining background,nothing he said was false.where have you worked? whats your kitchen background?@@BradleyGibbs

[@Jszar]

If you're measuring, I find that 1/2 tsp (~2.5mL) of starch per egg is optimal. As is cheese at the end. YMMV, of course.

[@tinybed]

Eggs excite me!!!! 😊

[@Capt.Slappy]

What is he cooking on? What is this magic that heats the pan but doesn't burn the wooden counter top?

[@kraziecatclady]

and doesn't burn his uncovered hand when placing it.

[@yaya804]

He takes the pan off of the stove and places it on a wooden potholder so that he has a good angle on the camera. It's not cooking anything. The pan is already hot

[@sophiophile]

He just preheats the pan for the shot.

[@lisahenry20]

Bluetooth heater

[@eyespy3001]

It runs on #10 cans of steam.

[@AckeeandSaltfish]

Yea the scrambled eggs in my home are usually better than what I get at a restaurant 😂

[@thelocust619]

Who tf gets scrambled at a restaurant anyway? Over medium all day. It's their actual job not to break the yolk

[@a2t4r75]

@@thelocust619probably because anything but scrambled eggs sucks.

[@thelocust619]

@a2t4r75 Don't worry, you'll graduate from baby food when you start teething. Real food is great, I promise. You'll love it 👍

[@AckeeandSaltfish]

@@a2t4r75 nah bro you tripping 😂😂. Gotta expand that palette.

[@AckeeandSaltfish]

@@thelocust619 well the video is about scrambled eggs, so that’s why my comment is about scrambled eggs 😂

[@tessalionheart5948]

I use cream and butter. I actually think most foods are actually better without added starch. I don't use any or even flour for my cream sauces, I just use a bit of cream of tartar. However, if I need to/someone else needs to add atarch, I always use tapioca (cassava) starch or potato starch. Corn starch is horrible. Not only does it not provide any real nutrition but still makes you fat, but most of it is GMO evil. Even if officially non-GMO, corn is extremely susceptible to cross breeding; not just with GMO corn, but with all kinds of plants, and even "organic" corn (which does still get covered with pesticides, but just ones on an approves list) can cross breed with the corn that is sprayed/ GMO'd with pesticides. There have even been batches that cross bred with other modified plants that were an "experiment" and a lot of people got sick... some even died. And on top of all that, while the FDA needs a hard kick in the a$$, more and more people are becoming allergic to ALL corn. Every breed, every type, GMO or non, the tiniest amount of any kind of corn derived ingredient.... And it's in almost EVERYTHING. As you can see here. It goes by about a thousand code names, including "natural flavor." Of course, many of these code names can mean many other things, too... and sometimes the only way to find out (because literally everyone inba company refuses to simply confirm or deny any corn content when asked) is to eat it and see if you have a reaction. Or use it, or whatever... because it's also in many cosmetics and medications, too. It's so bad for some, that of we eat meat that was fed corn in its life, a rwaction will occur. I know because about three years ago, I became one of those people. For about two ywars, I would look things up and could find nothing. And then, about a year ago, things started appearing... and I realized that these people are experiencing sudden onset with rapid decline like I did/still am. And I have found some very new products that use absolutely zero corn. You never know when someone is going to all at once become severely allergic. It's better to just avoid corn when there are now so many alternatives available, both in stores and online. I got myself a big bag of tapioca starch years ago for $8 on Amazon, and I was able to pay with my ebt. And I still have most of that bag, even though I have used it for some things. If cooking from scratch, when it comes to unnecessary corn additive... Just say no.

[@robertlincourt8422]

Sour cream, milk, or other creams will also work to make your scrambled eggs better and you dont have to use as much

[@kiraleong9135]

Tip, add a little water to your cornstarch before mixing it in. The slurry is easier to mix in evenly into your eggs 🍳

[@VeebsterTV]

Ngl never had eggs taste better in a restaurant than how my mom cooks and taught me to cook at home

[@cpfs936]

There was ONE guy, YEARS ago. Dude was AMAZING at ANYTHING "breakfast", but the place he worked shut down. 😥

[@1991NOS]

for real though, consistently I find myself saying "i cook this better"

[@judsonkr]

He is not talking about Denny's ffs.

[@qualiacontrol]

The secret to good cooking is just using a shit ton of butter

[@frosted_glaceon5513]

I make my eggs with coconut milk and butter. Gets them a little fluffier than regular milk. Salt, pepper, onion and garlic powders, and some shredded cheese. 👌

[@TigerBites4000]

I managed a breakfast joint for a Chinese immigrant couple years ago. They wanted their eggs to look like this, but we didn’t add extra stuff to it. It was all about the cooking utensils and technique to get them the right texture.

[@ticktick6585]

All you have to do is cook them on a very low temperature it's not that complicated ans you don't need stupid amounts of butter

[@cpfs936]

Low and slow, constant stirring. Not rocket science, but it IS a bit more work than just "frying" scrambled eggs. 😋

[@platty9237]

I whisk mine with a dash of milk and a pinch of salt. The result is well-blended and fluffy. It’s super easy to make. That said, it’s been interesting to see how others make theirs.

[@wrylife57]

Yep--the French perfected the technique a few centuries ago.

[@emilym3139]

I add a tbs of water to my eggs and they come out fluffy every time

[@ahchiu9]

Don't lie. The reason they're so good is because they cook them in that A5 Wagyu fat from Walmart

[@OctaneStimAddict]

Exactly

[@calmeilles]

Put the cold better in at the end when you've taken it off the heat. It'll reduce the temperature just enough to stop it cooking more and going rubbery before it's served.

[@shalakabooyaka1480]

Yea, those eggs look gooooood

[@chrissy40984]

Never knew corn starch was used in restaurants eggs you learn something new everyday

[@SenpaiKai9000]

it's really just a Chinese technique but i'm sure some fancy places have copied the technique

[@chrissy40984]

@@SenpaiKai9000cool

[@joshuawidener8407]

That's because it isnt

[@bladewolf39]

@@joshuawidener8407Wrong. It is used.

[@joshuawidener8407]

@@bladewolf39 not particularly often in eggs and for good reason lol

[@snow1546]

Yeah i actually prefer my eggs to restaurants and no offense this looks great but i prefer my eggs hard scrambled i don’t want them little bastards to leak anything

[@taylormeyer671]

Same. I get my pan ripping hot and then drop my whisked eggs in for 15-20 seconds while stirring lightly with a fork. Makes some nice ribbons in the eggs and has great texture

[@snow1546]

@@taylormeyer671 the only thing i do differently is i butter the shit out of my cast iron pan and I use a silicone spatula to stir them sometimes I use a little bacon fat but typically just high quality butter

[@sohigh7433]

​@@taylormeyer671 they are so much better when you cook them quickly on high heat. Very light and puffy!

[@ImAlsoMerobiba]

Same. Hate soft scramble.

[@TehKarmalizer]

Same. I’ve never had eggs better than my own, though it took me a long time to figure exactly how to do it. I like a firm scramble, and the ideal ratio of butter to egg seems to be 2 tablespoons to three eggs. A thorough whisking keeps it consistent, and with a flavorful salted butter, you don’t really need more seasoning. Going all the way on medium or medium-low depending on the stove is great. Cheese makes it worse, not better, unless the egg is cooked like an omelette. Can also use chopped bacon instead of butter for something different.

[@iowagreen8932]

I use plenty of real olive oil instead of butter, I don't let the pan get too hot, and the olive oil is always mixed in nicely. Also I aerate the eggs before they go in the pan, that makes them nice and fluffy.

[@krystledawn347]

Yes!!! That is exactly what I do as well! & my scrambled eggs are always fantastically fluffy!! Hmm 🤔 I never thought that that was why tho... 🤷‍♀️ well, I guess I learned something new! Thanks!! 😃👍

[@ribbitopower851]

I love my eggs plain with a little salt, thanks

[@MaxwellBenson80]

I cook scrambled eggs in butter and add chives and dill. They are fantastic.

[@itsmejahoo]

That sounds so good! One of my favourite way to make eggs is scrambled with chopped baby spinach (it steams perfectly while the eggs are cooking) and I’ll grate sharp cheddar into it toward the end. Cooked in butter obviously 😉

[@livlem7764]

Now I’m fully craving eggs and super buttery toast 🤤

[@kingnatesr.5078]

I believe almost any butter and a little milk will do, plenty butter though and any milk unsweetend. I use unsalted butter, and almond milk and this "trick" always worked for me while never using "Euro butter" or corn starch but getting the same results. 😂

[@DarionJackman]

Worked as a short order cook in three restaurants. Never seen any of these things done. We used a TON of oil on the grill though.

[@rofree2470]

Soybean oil!

[@LanaAndJen]

I was going to say the same thing. I worked breakfast shift in at least three restaurants and can’t remember seeing the cooks do this. Eggs just went on the flat top right from the shell.

[@mralloc23]

Ive tried the extra-custardy eggs and didnt really like it. French omelet style is pretty decent though: mix them a bit as the curds form, but stop mixing before everything turns solid so you can still form an omelet. When you fold it, the eggs will finish cooking, but still be slightly underdone, a bit creamy and quite good.

[@rebeccamd7903]

If you haven’t tried corn starch, try it once. It really does make eggs so much better.

[@hello-sn2em]

Great and thank you for sharing

[@Ninjanimegamer]

Adding a bit of cream cheese to scrambled eggs is both more nutritious and creamier than corn starch. Also, with cream cheese you don't need as much butter.

[@ClaytonSayer]

Danish Creamery has, all of a sudden, sponsored the entirety of Food KZbin.

[@meagan.868]

Right??? He’s like the third creator I saw advertising them! 😭

[@AnNguyen-qo8iz]

This is like the Harkonan overnight conquest.

[@zach5666]

​@meagan.868 not advertising, that would mean he's sponsored & he would legally need to clarify that. this is his actual preference

[@thedane6608]

​@@AnNguyen-qo8iznerd

[@alicetorrance394]

@@zach5666he is advertising, look at the description (although it could definitely be clearer if it were in the caption because nobody really goes through the effort to look at the description)

[@melindastookey3831]

I use my dad or Gma's methods, cast iron skillet screaming hot with butter or bacon grease add evaporated milk to the eggs and use a french whisk to incorporate air as you break up the yolks while mixing the eggs and milk, then scramble to desired set/doneness and enjoy

[@gracehall9199]

Honestly I’ve never had great eggs eating outside home made. I just add a generous amount of milk scramble and cook in a pan with a little butter and avocado oil in the pan. I never season until served on a plate, bcz it just seems like the seasoning makes the eggs stick to the pan.

[@mckaymusicTV]

If I want an omelette to taste great I add cream cheese. Makes them super fluffy!

[@terrapinflyer273]

Hmm. That's a new one. Cream cheese... 🤔

[@mckaymusicTV]

Yup, soften it first and mix it in when you beat the eggs. Promise you will like it:)@@terrapinflyer273

[@MollyHJohns]

I'll try this if my family buy cream cheese. Thanks!

[@mckaymusicTV]

Of course! You only need a quarter of a stick. If you soften it first you can mix it directly into the eggs when you whisk them in a bowl. Hope you like it :)@@MollyHJohns

[@SyLingeswaran]

A lot of people say you need to use a crap ton of butter for scrambled eggs but the way I make them at work is a little butter but then whisk the every living shit out of the eggs until frothy and starting to solidify, then take off the heat. Perfect custard'y scrambled eggs.

[@dreamervanroom]

French scramble.

[@SyLingeswaran]

@@dreamervanroom I think I've heard of that but didn't know that was the official name for it. The more you know

[@milinddixit6583]

Maybe I'm simple but crack an egg into a frying pan with a little butter, seasoning, flip it over to fry the yolk (in one piece), then I usually take the yolk out so I'm left with delicious, salty egg whites with crisp edges.

[@XercesWoop]

Most restaurants don't have time to Crack eggs especially if they're a busy breakfast or brunch place, most use carton eggs. I like adding the mix Mexican cheese with my eggs, a pinch of oregano and salt cooked in butter of course

[@GaellisDarling]

I use Kerrygold real salted butter. It makes my duck eggs even more amazingly fluffy and light! So delicious! Don’t forget to stir as you take the pan on & off the heat every 30 seconds. I also sometimes add milk to my quail eggs, which are mostly yolk, so it adds volume, still add all other ingredients, and same cooking process. My scrambled eggs, whether chicken, duck, geese or quail, are muah chef’s kiss 💋 delightful!! 😅

[@HipposaurusRex]

No one cares that you use duck eggs

[@IDontlikeubutGIVEmeyourMONEY]

Shut Up ​@@HipposaurusRex

[@GaellisDarling]

@@HipposaurusRex “hippo”…. I think that says it all. 🤣

[@reubenbrooks3674]

​@HipposaurusRex no one cares about the picture of your family.

[@GaellisDarling]

@@reubenbrooks3674 look at the channels he’s subscribed to…childish sums it up.

[@alden1132]

You didn't mention that you used high-quality eggs. I can tell just by looking at them. I use Happy Farm eggs, specifically the purple carton (mixed 'heirloom). They're so much better than ANY other eggs I've tried, I could never go back.

[@FuckMoMo.]

You have different quality eggs in usa? How is that possible?

[@alden1132]

@@FuckMoMo. It's mostly a matter of the nutrition and health (physical and mental, apparently) of the hens, as eggs from well nourished, happy hens are better by every metric. The whites and yolk are denser and less watery (the yolks even break less easily), and even the shells are thicker. The better quality eggs TASTE better, which is something I'd have been skeptical about if I'd been told before I tried the better quality eggs. Cheaper eggs tend to be bright, bright white, which may be mostly down to the breed, but considering that even the cheaper brown eggs are lighter brown and seem to have less pigment, I suspect it's also an issue of proper nutrition, and maybe even over-breeding/inbreeding of the chicken stock. I'm no expert regarding eggs OR chickens, but have done fairly extensive comparisons, and I absolutely could not go back. It's that dramatic. Where you live, are there not diffent grades of eggs? Are there no eggs that cost more for the same quantity? If there are, what could account for the difference in price (other than the 'boutique' mindset)?

[@FuckMoMo.]

@alden1132 I live in uk. The only difference is caged eggs (you can't find them in many shops now) non caged hens, organic, sustainable eggs (no idea what that means). I had all of them and there's no difference. The only time when the white becomes runny and the yolk breaks is when there old eggs close to or past the best by date, however I eat eggs that are past use by until its obvious they're not good (aka they smell bad, and you'd know because the whole house smells). I never noticed any difference between the cheap eggs and the expensive eggs, the only difference is freshness. On the other hand, there is a big difference between store brought eggs and my grandma 's eggs which were from free range hens feed on corn and the worms they find outdoors. However I don't like them, they're too strong in flavour, prefer store eggs

[@alden1132]

I used to always buy the cheapest eggs I could find, and snickered at the people buying expensive eggs, confident they were just being ripped off. Then, by chance, my preferred grocery store happened to have a STEEP discount on a bougie upscale brand of eggs, so I decided to try them. I noticed a difference as soon as I tried to crack the first one, when I had to put significantly more force into splitting the shell, which resulted in a more jagged break than I could usually manage. I was rather proud of my ability to crack eggs with one hand, and almost never break a yolk, so I was irked, assuming I was going to have to put up with a broken one, with the jagged edge, though I did notice the difference in thickness then. Imagine my surprise when the yolk slid over the jagged rim of the shell, and DIDN'T break, and my subsequent shock when the whites, which I was used to running away from the yolk, stayed in place, in a neat oval. Don't tell me I take eggs too seriously, I just had had a routine, a way of doing things, so it made an impression. Then, I TASTED the eggs, and, while they weren't as good as the Happy Farms ones I'm partial to now, it was still a stark comparison.

[@FuckMoMo.]

@alden1132 as I said the only reason the yolk breaks or are runny it's the freshness of them. Maybe the cheaper ones have a longer process from farm to the store. The consistency of the egg is not changed by the diet of quality of life of the chicken but freshness. The color of the yolk is influenced by diet, with the hens feed exclusively corn the yolk is orange whilst normal farm feed they're yellow, however in uk they must have added colorant in their feed as they're all orange now

[@ladyshaw0698]

I will try this. I live in D.C., so I will be using Amish butter. Yum!

[@ventiankraus980]

I'm partial to bacon grease myself.

[@SyphexGaming]

Big tip: dont add salt till theyre complete. Salt during mixing will make them watery.

[@aolson1111]

That's a myth.

[@SyphexGaming]

@@aolson1111 its not. Thats basic chemistry. Im also a chef of 25 years.

[@SyphexGaming]

@@aolson1111 go ahead and try it yourself numb numbs. Put salt in with the unbeaten eggs. Then make a batch not doing that. Feel free to try again with the silly comments after you've tried it. Youre gonna ruin someones egg expirence just cuz you wanna talk out your backside.

[@tkdking1000]

​@@SyphexGamingnah dude it's totally a myth. It's not hard to understand. I've been a chef for 30 years.

[@SyphexGaming]

@@tkdking1000 clearly not buddy. Make two exact batches, one with salt prior, & one without. Apparently both your tisms are showing. Salt literally messes with the hydro absorption. Its literal chemistry if we wanna get technical. Make those batches, ONE will deff be runnier than the other. Thats fact. Talking out of your backside doesnt change fact.

[@jerrythelobster7]

the best eggs I had were made with vapor, basically you take a pot, put a small amount of water in it and put a bowl on it so that it sits in it, then you heat the pot to boil the water and when its boiling you start scrambling eggs in the bowl, it takes some time but when you add butter or cream cheese that will make the best eggs you ever had, even without the cheese it tastes so different, creamy and delicious

[@mothergoose9383]

Double boiler method.

[@karonsmith5211]

Bro kaneki really hit 😵‍💫 I’ve gotta celibrate everywhere !!!

[@nafiysamuhammad4208]

I’m more fascinated by the device you’re cooking the eggs on… 👀👀👀

[@zazzifizzle]

"Add in a few herbs" *Proceeds to add a garden 😂

[@dangergaming7173]

Interesting both senyaigrubs and senpai Kai plugged danish creamery butter in the same day

[@ProleDaddy]

Clearly butter manufacturers are sending money to KZbinrs this month.

[@alterego692]

Its al a hoax, kerrygold Costs the Same as every other butter in europe

[@grodergroder]

BIG BUTTER GOT HIM

[@triadwarfare]

Let's show these fools that sponsoring KZbinrs isn't healthy for their business. Boycott Big Butter! Use margarine!

[@aolson1111]

​@@alterego692This butter is not from Europe.

[@messi9991]

Restaurant secret: Butter. Some more Butter. BUTTER.

[@denisepayneyoga]

whisk eggs and the secret is to add water. once they're almost done, put a lid over them and they steam up and get fluffy.

[@stevekoplik6079]

You’re so much more entertaining when every other line isn’t an edgy joke

[@greekfire995]

Agreed. Straight up lying without acknowledging it is better.

[@AverageCarGuy]

Except scrambled eggs are NOT better at restaurants at all. My homemade eggs kick the pants off any restaurant.

[@johnsometimeswrong8742]

I dont like whisked scrambled eggs i font breal the yolks until they are nearly done so you see and taste the contrast in the eggs...lovely with nice wholemeal bread.

[@AverageCarGuy]

@@johnsometimeswrong8742 That is exactly what I do. I wish there was a consistent name for it cause restaurants really have a hard time with the order.

[@johnsometimeswrong8742]

@@AverageCarGuy Its the way Gordan Ramsey does his eggs...but your right there is now way to be sire of getting them in a resturaunt...

[@Mt4evr]

​@@johnsometimeswrong8742interesting, I didn't realize this was an "actual" way to do eggs. Ive made mine both ways, but never saw anyone else do it this way. I do not watch cooking shows, but even though my husband has, he was thrown off when I made them the way you describe 😄

[@lachatnoir1127]

I find restraint eggs to be over scrambled

[@danieb4273]

I think you're my soul mate! No one uses as much butter as me, and then....here you are ❣️ Butter makes everything better 😊

[@capability-snob]

As someone with a list of allergies too long to list with every restaurant visit, this may explain the "but there was nothing weird on the ingredients list?!" confusion one hour later.

[@LB-nv2bj]

Ask for soft boiled😂

[@cranscape]

Wheat flour in scrambled eggs got me really bad once. I had no idea that was something to be worried about early on. 10 years down the road I'm a grizzled skeptic.

[@israelrivers8280]

NOPE. heres the real 5 steps to perfect eggs. 1 --- pan must be preheated - medium high 2 --- generous amount of butter , wait till melted before adding eggs 3 --- eggs must be cracked and pre-scrambled in a bowl 4 --- add shredded cheese, and a splash of heavy whipping cream (not milk ) and add salt and pepper to your taste 5 --- have a plate ready before you start cooking (same reason for pre mixing cheese , cream, and salt n pepper) because eggs cook fast, and continue to cook for about 1 minute even after pulled from the pan due to high moisture content. So make sure you pull your eggs about 1 minute before they look fully done. If you wait till they look perfect they will overcook on the plate and lose that creamy moist taste. Make sure toast & fruit or any other food is prepared first as fresh eggs are the best and even an extra 10 or 15 minutes will make a difference . And to whoever used to make The Danish Cooking Show on PBS all those years ago thank you. You claimed to have the worlds best scrambled egg tips, and even after all these years I've never seen better egg cooking tips. These are truly AMAZING!!!

[@songsheffmond]

I like that I already do just about everything here. Only difference is I add a quick squirt of sriracha to the egg mixture and I sprinkle the cheese on last in the last minute of cooking to melt over top. Excellent tip on taking eggs out early. That is something I need to start doing since it is so easy to take your eye off the eggs at the end and overcook them. Thank you, good sir.

[@eyespy3001]

I love the taste of moist

[@Bronzescorpion]

If you add cream it will cool down the eggs and stop them from further cooking. In my experience I would say pull them just before they look done, but nowhere near a full minute. Secondly at this point it stray a bit away from being just scrambled eggs for me if you add cheese, butter and cream. I am sure it tastes nice, but you are moving away from the pure egg taste.

[@nanoicdalflanlun]

What's the non-dairy recipe? If the amount of butter shown in the video is typical, that would explain why I don't have any GI distress when I make scrambled eggs or an omelet but often find myself racing to a restroom after eating restaurant eggs.

[@taggmanibanez]

What's even better is doing a fried scramble, take some... Yes.. butter... About two tablespoons, put it in the pan, heat your pan up pretty high, to the point where the butter turns brown, crack the eggs individually into the pan, break the egg white membrane so that the egg white evenly distributes throughout the pan, usually you can do this with about four eggs in one pan, cook it until the egg whites get a brown crispy butter fried crust on the bottom, then with a spoon quickly chop them and stir scramble them in the pan, cook until there's a little bit of moisture still in the yolks (about 30 seconds to 1 minute after starting the scramble), quickly get them off the heat onto a plate, salt and pepper, you're welcome.

[@katt3213]

I love runny eggs on toast aaaaa

[@gdotmoney96]

Wait...... who actually says restaurant eggs are great. That's the least on my list

[@daltonpierce7622]

So where do we get a wooden magic witchcraft burner

[@RighteousBuns]

residual heat from when it's on the stove... that's just wood that's been scorched from hot hot pans. It took me wayyy too long to figure it out, so I'm sharing

[@Chokokon]

Hahaha took me a while but this was exactly the comment I was looking for. I want a magic wooden burner too.

[@interrogationfiles]

Sour cream used next time. It's amazing and some salt to little butter to❤❤

[@robertgoodberry]

I wish I knew of a restaurant that made eggs that I enjoy more than the ones I make myself. Restaurant eggs are always too runny, or have too many crispy bits, or not fluffy enough etc. I get it, they are in a rush whereas I'm trying to make myself my "perfect" eggs.

[@number1nanaof2]

My mom made yummy eggs. On Christmas morning my folks came over to watch my girls opening their Santa gifts and then we had our exchanges and mom would bring her eggs all ready for the oven along with a cookie sheet of bacon. She would go out to the kitchen periodically to 'stir' the eggs and flip the bacon. Slow oven. She worked in food service with the school board. That's how they did their eggs since they had to make so many. And yes, she definitely used butter ...no margarine...but real butter. I read somewhere that eating margarine was almost like eating plastic...that they were made similarly. 🤷‍♀️

[@4thegloryofthelord]

Forget about the corn/potato starch and all that butter. Just need a little butter to prepare the pan (low heat for everything), add some milk to the eggs, whisk, stir in heated pan, and enjoy! Also... don’t use silicone or medal objects for stirring. Chemicals from silicon can leach into the food from the heat, and metal scraping the bottom of pan isn’t a good thing.

[@arsenic3382]

i dont think ive ever ordered eggs at a restaruant thinking they were gonna be better than what i can make at home. But love this!

[@eyesofthecervino3366]

I like to make my scrambled eggs with cheddar cheese and a bunch of minced jalapeños. It's like a breakfasty cousin to chile rellenos.

[@Jameslawz]

Basically the secret to making a "good" egg is to not make it an egg anymore... Eggs are healthy, you are just going for taste (which can be and is always most likely a unhealthy option). All you've achieved is changing the flavour profile and texture of the "eggs" which have now more properties of butter and corn starch than the nutrients from the egg itself.

[@arha13]

not the videos tips 1) whisk properly beforehand (at least personally i don’t like random bits of whites in my eggs) 2) add a bit of milk while whisking for creaminess and it also gives you more for less eggs 3) use around a tablespoon worth of butter (doesn’t have to be high quality and idk what european butter is. as a european i just use normal butter?) 4) stir constantly and cook on a low-medium heat throughout 5) take off the heat when it comes together but still is a little liquidy (maybe 10-30 seconds before it looks “done”). it will cook a bit in its own heat and having no excess liquid will make the eggs a little hard. 6) only season (salt and pepper) once done cooking otherwise the eggs will separate while cooking. your eggs should be light yellow with a consistent texture throughout

[@braunvieh1416]

In America "European butter" has a lower moisture content and is sometimes cultured

[@Harbor420]

What are your thoughts on Kerrygold butter? There garlic and herb style is 🔥

[@Meerkat628]

I havent had eggs anyplace that actually make them well. The breakfast place eggs usually have them coming out bland and dry. If you ask for scrambled, theyre often very dry and crumble apart without holding their shape. Not a fan of restaursnt breakfasts here lol

[@bvoyelr]

I've never in my life seen butter that advertises its butterfat percentage. And I've looked -- I specifically WANTED high butterfat stuff at one point (can't remember what for -- puff pastry, maybe?), and none of the supermarket butters labeled it. I've even been to butchers selling small batch butter that didn't label their butterfat percentages.

[@theztalker6731]

European regulations make it so anything labeled just as butter needs to have 80% or more butter fat alot of places even higher than that so in the US you should look for european style butter for that reason

[@nuthinbutlove]

​@@theztalker6731one of the things that most excited me when I knew I had a trip to Europe coming up was the flavor of their butter on my morning toast or when I buttered bread with my meals. Absolutely heavenly flavor. I'm a foodie, can you tell? ☺️

[@brendanroper3131]

Three tablespoons?! Jeez Louise