Culinary Trick for Velvety Scrambled Eggs Sparks Online Debate A recent video posted by chef PanLenguś (themararek) has garnered significant attention, showcasing an unconventional method for achieving exceptionally velvety scrambled eggs. The technique, which involves incorporating a mixture of potato starch and milk into whisked eggs, is presented as a secret adopted by renowned chefs, including Kenji Lopez. The video, uploaded on April 28, 2024, demonstrates a quick preparation process, highlighting the minimal stirring required on a medium-heated pan. The chef explains that the potato starch helps the eggs retain moisture, leading to a smooth, creamy consistency often described as a hybrid between scrambled eggs and an omelet. While many viewers expressed interest in trying the method, the video also sparked a lively debate in the comments section. Some users questioned the classification of the dish as "scrambled eggs," suggesting it more closely resembles an omelet or even a "pudding" due to the starch. One commenter remarked, "What you made is not scrambled eggs but an omelet. But why the starch???" Another shared a nostalgic connection, stating, "My grandma calls it - eggs with flour, I love it <3." Conversely, some traditionalists advocated for simpler preparations, with one comment reading, "Tragedy. Butter or bacon and done." Despite the mixed reactions, the video's popularity, with over 67,000 views, underscores the public's enduring fascination with culinary innovations and the continuous evolution of classic recipes. The discussion highlights the diverse preferences for scrambled eggs and the impact of seemingly minor ingredient additions on texture and perception.
Jajecznica znowu wyszła ci gumowa albo zbyt wodnista? Musisz zmienić dwie rzecz, a już zawsze wyjdzie idealna i aksamitna. Wystarczy poznać sekretne …
