Get to Know a Serious Eater.

kimcheater's Profile

Website: http://www.twentyaday.com

Location:

About:

Favorite foods: kimchee, fried chicken, pizza

Last bite on earth:

The Ten Most Recent Comments By kimcheater

From Serious Eats

Scotch Egg

Andrew, that sounds pretty genius to me, especially since the egg has that delicious layer of sausage around it.

kimcheater at 1:31AM on 04/09/07

From Serious Eats

Gordon Ramsay Makes Scrambled Eggs Without Yelling

Those eggs look pretty gummy, even in the video. Can anyone speak to the texture of these?

kimcheater at 7:01PM on 04/07/07

Responses to Comments by kimcheater

From Serious Eats

Scotch Egg

My problem with Scotch eggs is that I hate the hard-boiled thing. What about making them with wuzzy-wuzzy -- that fancy-pants name for eggs where the whites are solid but the yolks are still liquid?

maggiesara at 10:38PM on 04/09/07

From Serious Eats

Gordon Ramsay Makes Scrambled Eggs Without Yelling

They look too "wet" and uniform to me. I prefer my scrambled eggs dry, with nice variety of different sized lumps.

daryn at 4:48PM on 04/09/07

From Serious Eats

Scotch Egg

I think Andrew should try them served with sausage gravy, but also try and coat them with SPAM.

Lia Bulaong at 2:09PM on 04/09/07

From Serious Eats

Gordon Ramsay Makes Scrambled Eggs Without Yelling

I wouldn't say that these eggs are his recipe, or Daniel Boulud's either. This is just the classical french way of preparing eggs. The technique is explained in the "Professional Chef" cookbook put out by the Culinary Institute of America.

As for the consistency, they are very, very creamy. Ramsey hit it on the head when he said you have to treat it like a risotto, and consistently stir.

casperOne at 11:33AM on 04/09/07

From Serious Eats

Gordon Ramsay Makes Scrambled Eggs Without Yelling

i need garlic and cheese in mine.

cybercita at 2:12PM on 04/08/07

From Serious Eats

Gordon Ramsay Makes Scrambled Eggs Without Yelling

Creme Fresh? Chives?
No flaps! All mush!
Looks like typical commercial kitchen crap.

Also all his talk about he only adds the salt at the very last moment is BS, he used salted butter!

For me, it's all about those delicate flaps of tender egg with buttery, salty softness between the flaps. The salt in the butter (and some extra salt beyond that) is part of the trick. You don't want the butter completely emulsified into the eggs. David Rosengarten did a good episode of Taste on scrambled eggs.

peekpoke at 6:31AM on 04/08/07