Veal

[itsstillmatt]

Originally Posted by gomestar

I'm actually happy to see the eggs like that. I followed Robuchon's instructions for scrambled eggs once and they came out looking like that. I thought it did it wrong since I had never seen scrambled eggs look this way. But they were incredibly creamy and delicious so I ate them anyways.
AFAIK, that is the classic preparation. Fluffy with big curds is bad technique.

 

[foodguy]

yes! slow and cream=robuchon; fast and fluffy=coffee shop.
one way to make it easier: cook the eggs over medium-low heat with just a little butter, then when the curd starts to set, start whisking in cold butter... it slows the cooking process and emulsifies. man do i love scrambled eggs.

 

[samus]

Originally Posted by iammatt

AFAIK, that is the classic preparation. Fluffy with big curds is bad technique.

Originally Posted by foodguy

yes! slow and cream=robuchon; fast and fluffy=coffee shop.
one way to make it easier: cook the eggs over medium-low heat with just a little butter, then when the curd starts to set, start whisking in cold butter... it slows the cooking process and emulsifies. man do i love scrambled eggs.

what's the 'standard' technique? though foodguy's description sounds like enough to make a first attempt.

 

[gdl203]

I've always made scrambled eggs like that and never knew it was a Robuchon method. I think it's simply the traditional method. When friends come for brunch, they fawn over my eggs, I don't get it but I enjoy it.

When someone serves me "scrambled eggs" that are simply an overcooked omelette that's been hit a dozen times with the side of a spatula to make it look scrambled, I weep inside.

 

[itsstillmatt]

Originally Posted by foodguy

yes! slow and cream=robuchon; fast and fluffy=coffee shop. one way to make it easier: cook the eggs over medium-low heat with just a little butter, then when the curd starts to set, start whisking in cold butter... it slows the cooking process and emulsifies. man do i love scrambled eggs.
IIRC, Robuchon has you whisk in cold cream at the end for the same effect. Standard technique, in my opinion, is in a double boiler, cooked slowly in butter and stirred constantly once the eggs start to set. Then add butter at the end if you like. They should be custardy, and they will continue to cook once you take them off the heat, so err on the runnyish side. Now, if somebody would find me some great smoked trout, I would have something with which I could construct a lovely bowl for my eggs.

Originally Posted by gdl203

I've always made scrambled eggs like that and never knew it was a Robuchon method. I think it's simply the traditional method. When friends come for brunch, they fawn over my eggs, I don't get it but I enjoy it. When someone serves me "scrambled eggs" that are simply an overcooked omelette that's been hit a dozen times with the side of a spatula to make it look scrambled, I weep inside.

Yeah, it is also Jacques Pepin technique, Julia Child technique and the technique of anybody who bothered to tell Americans how to stop making ****** scrambled eggs.

 

[gdl203]

Originally Posted by iammatt

Standard technique, in my opinion, is in a double boiler, cooked slowly in butter and stirred constantly once the eggs start to set. Then add butter at the end if you like. They should be custardy, and they will continue to cook once you take them off the heat, so err on the runnyish side.
This is how I make mine, but in a regular pot.

Sometimes, I've had to make scrambled eggs for 25-30 people and used a big couscous pot. Breaking and stirring four dozen eggs in a big pot was pretty gross to me - I couldn't be a commercial cook.

 

[gomestar]

i don't recall adding cream from the Robuchon recipe, I'll post it tonight when I get home. I recall just eggs, butter, salt, pepper. Butter the pan, pour the whisked eggs in, cook on as low as possible heat stirring constantly.

 

[gomestar]

Originally Posted by gdl203

Sometimes, I've had to make scrambled eggs for 25-30 people

sounds like a great sleepover party.

 

[itsstillmatt]

I had scrambled eggs at Robuchon in Vegas a couple of months ago. They were, of course, excellent. The bread case they made for them was, however, a technical masterpiece of incredible proportions. They were with large asparagus.

 

[Incman]

Originally Posted by globetrotter

I have a friend their this year. interesting to see how it goes for him.




more importantly - chicago guys: where do you source your meat and, morning importantly, you eggs?

Freudian slip? Eggs are an important part of mornings.

 

[gomestar]

I'm apparently having dinner with Joel sometime in the future. I'll let him know you guiz like his eggs.

 

[foodguy]

Originally Posted by iammatt

I had scrambled eggs at Robuchon in Vegas a couple of months ago. They were, of course, excellent. The bread case they made for them was, however, a technical masterpiece of incredible proportions. They were with large asparagus.

oh my yes. it's an inverted hollandaise! (without the lemon)

 

[Mr Herbert]

Originally Posted by SField

That's where the pro-meat argument fails and will always fail. Eating meat is not necessary, and citing "loss of enjoyment" as a justification for it fails pretty miserably in a debate about ethics over the ending of a life.

You just cannot justify it in my mind.

how about this.

it is more healthy for humans to receive proteins and fats from animals than from other sources. they can live without it but enjoying high quality meats in the correct quantity is BETTER for them than eating none.

people that raise children as vegetarians are negligent.

 

[samus]

Originally Posted by Mr Herbert

how about this.

it is more healthy for humans to receive proteins and fats from animals than from other sources. they can live without it but enjoying high quality meats in the correct quantity is BETTER for them than eating none.

people that raise children as vegetarians are negligent.

How about, "that's idiotic."

Take it from the case of the prosecuted vegan parents. Even the prosecutor admitted,

"Vegan children who are fed properly grow," said Deputy County Attorney Frankie Grimsman.

And in fact, when the children were placed in foster homes, they immediately began to gain weight - while still maintaining vegan diets.

 

[Nosu3]

Originally Posted by Mr Herbert

it is more healthy for humans to receive proteins and fats from animals than from other sources. they can live without it but enjoying high quality meats in the correct quantity is BETTER for them than eating none. people that raise children as vegetarians are negligent.
Vegetarians may still use milk and eggs for protein and fat, I don't see why that would make parents negligent either. Too commonly people blame these types of occurrences on veganism, when really it is negligent and irresponsible parents who happen to be vegan. There should definitely be more emphasis on alternatives for vegs rather than just what products to avoid. Do you have a source that says protein/fat from animals are better for health?