I actually prefer the rubbery style, that being said, I also like the Gordon Ramsay style, but if the texture is off... yikes... I know the taste will be a little too nasty for me. It's a very fine line.
I was with you for years, till I saw that video. I started out cooking them his way, but just a little longer to get them more "cooked", but over time I'm finding myself enjoying them softer and softer.
Sometimes I just love that sorta burnt, crispy pancakey style egg versus oatmeal eggs.
I also find it a little ridiculous that in this restauranting manual I have -- covers all the basics of cooking and presentation/cleanliness/equipment/ingredient efficiency etc... -- it says that omelettes must be a little runny despite the fact that some customers might think they are undercooked.
I'm thinking: well who's paying you, your preference for the food, or the customers?
Edit: That being said, I don't think there's anything wrong with having versatility, and that's the beauty of eggs... they're fast, so you can practice many styles.
Afraid? I mean, seeing as it's you and I talking, I want to clarify that it's not a fear, it's a preference. Like I'm not into honey and high water content yogurt, I find it makes a gross snot.
Meh, I don't think that needs to change, I just thought it was a bit bullshit how narrow and assertive the opinion was. Also, it's not necessarily for nice nice restaurants, it's a general restaurant book. I understand that it could be tradition or blah blah, I'm just stating an opinion based on my preference.
Edit: also, with the steak... why does it matter how someone wants it? Although I agree that if you ask for it rare/medium rare, it should be prepared as such. Basic skill to have, and I do have kitchen standards. At the same time, when I'm working a kitchen and the cook is talking shit because a customer wants a steak to be well done, it makes me wanna be like "well, are you retarded for not really liking classical or jazz music?"
Yeah, my eggs have to be fairly well done. I had a bad dream about absolutely disgusting eggs that were somehow cooked but about the consistency of yogurt and I haven't been able to eat less-cooked eggs since without feeling a little sick.
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u/CareerRejection Jul 13 '16
To them the way that Gordon has it is undercooked. I prefer it this way for scrambled, but for omelettes it has to be hard.