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Comment by rileytg | Hacker News Reader

the ramsey eggs are comical to me as a chef, someone who’s watched this actual masterclass, and someone who’s made an attempt to learn many famous chefs scrambled egg styles. (alton browns add mayo trick, worth a try!)

decadent ingredients with absurdly terse instructions, and when he yells at the kid, i died!

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Don't leave us hanging with that, you've got a really unique viewpoint to share here! How did you find the masterclass overall, and what sort of things did you learn from the various scrambled egg styles you've tried?

Seconding!

I've hated almost every online celebrity scrambled egg recipe I've ever watched. I can't divorce them from that runny crap made from powdered eggs they serve at buffets.

I think what’s misleading is that there are so many different ways to both scramble eggs but also cook eggs in general that only are a function of these few things: heat, friction, and time. The ability for the proteins to do such different things totally based on your technique is unlike almost all other foods out there.

It sounds like you don’t like a soft scramble. That’s ok! You might want bigger curds or a harder scramble (not the same thing per se!). You can watch Jacques Pepin make an omelette that you might like (big curds), or I’m sure plenty of others out there with good instruction too.

“Celebrity chefs” are probably mostly teaching soft scrambles because you end up with a very silky rich product, and most people equate rich fatty velvety textured with “high end.” Ignore the Gordon Ramsey’s out there, they’re endless self promoters with oversized egos who take on the worst of toxic masculinity.

Yeah, I totally understand. I've messed around quite a bit with molecular gastronomy, have a couple sous vide devices etc, and have a few friends who are chefs. I'm just a toast-optional sort of guy. I couldn't imagine trying to eat that mess he concocts without toast.

You can eat super soft scrambled eggs with a fork pretty easily. Even if it looks like soup, it's still coagulated proteins that hold together more than you'd expect.

There's "can" and "desirable."

I'm not a fan of the texture by itself.

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