Go to the Recipe: Precision Scrambled Eggs
Thank you for the Control Freak temps - it is helpful for me to have this understanding when I'm looking at each option to understand the differences in technique for each variation.
Just a suggestion: When filming with a Control Freak, please have the handle at an angle so we can see the screen and don't have to stop and refer to the text when we wonder what temp it is set to.
Although maybe you are doing that on purpose, now that I think about it lol.
Have you tried Ideas in Food's Caramelized Cream Eggs? That might be an interesting video. I've made it once, although I changed the recipe a lot, and it was pretty tasty.
Has anybody tried using some kind of modified starch instead of normal potato starch? Say, something that disperses nicely and/or gives a creamier texture?
Great suggestion! We realized that as well after shooting and will keep that in mind moving forward with all Control Freak videos.
I may be misremembering but didn't CS do a comparison of different starches in eggs before?
I tried the soft scrambled egg recipe on my Control Freak working in real time with the video, and I had to cook the eggs for a significantly longer time. They came out nice, though. Any idea why? I was using cornstarch as I didn’t have any potato starch in the pantry.
The Control Freak (when not using the probe) is measuring the temperature of the bottom of your pan, not the top... so it could be a little different than what the food is experiencing. That might vary a little between pan designs.
In other words, turn the temperature up a degree or two.
Or they could have started with room temperature eggs and yours were fridge temperature, that'd also add some time.
I see why this is confusing. The Soft French Scramble was the only video we did not edit in 100% real time as it is a longer process with about 8-10 minutes of little to no visual action, perhaps we should have cleared that up:)
No Waffle House omelette here ????
Of all Chefsteps's video series, this is one of the worst. Not in idea, but in method. If you can't even cook a soft scrambled egg without adding starch, sorry, but then you're not even worth the title "Chef". The Control Freak is a totally useless item in a kitchen, whether hobby or professional.
No Control Freak here however used the recipe for Soft Scrambled Eggs on Induction hot plate and fabulous result with the potato starch! Soft texture, held together and cooked without the rubberiness/too gooey result I often get. 👏👏
Where do I begin? It allows those unworthy, like me (decidedly not a chef), to make fabulous food that only wonderful people like you were able to make before. Perhaps I should hire you to be my private chef, but then I'd need to deal with your attitude. And that is actually only the very beginning...
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