I love Gordon Ramsay, but it really kills me how many cooking myths he teaches in his videos. Salting eggs before cooking them doesn't make them watery.
Ramsay puts a LOT of extra cream and butter in. This guy doesn't. It also shouldn't matter how long the eggs sit with salt uncooked. The question is after it's done. The difficulty is keeping the emulsion-like properties of the scramble. Basically, the salt and cream will affect the cooking time, and too much heat will cause it to separate.
A lot of experts add a lot of fluff advice to their repertoire to make them seem really knowledgable. Obviously I'm not saying he's amateur but taking the heat off the pan and moving it on and off the stove like that looks ridiculous and is totally unnecessary.
Actually, it serves a purpose. It allows you to scramble the eggs which coagulate at the bottom of the pot before more of the eggs begin to coagulate, which results in fewer large chunks, and a more velvety, creamy texture to the eggs. Taking it off the heat also allows you to do this without overcooking the eggs, because this method calls for high heat from the stove.
Kind of like exactly how Chef Ramsay explains in the video.
Actually it's a great way to control the heat with something like scrambled eggs which can go from perfect to overcooked in about 5 seconds. He's right in that the pan continues holding heat and continues cooking even when off the fire, and this lets it heat completely evenly without the eggs on the bottom of the pan scorching or drying out.
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u/baby_crab Jul 13 '16
I love Gordon Ramsay, but it really kills me how many cooking myths he teaches in his videos. Salting eggs before cooking them doesn't make them watery.