Salting Scrambled eggs - Am I retarded?

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Bit of salt, bit of Tabasco, after cooking. Best way to enjoy scrambled or fried eggs.
 
Suit Manlet dijo:
I tried this method of cooking scrambled eggs and now I won't do it any other way. Although I did mine slightly longer than Marco so they weren't as runny. Still delicious, though, would recommend to anyone who hasn't tried French style.
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Yes this is absolutely the best way to make scrambled eggs, they are so smooth and velvety cooked this way. Simple and delicious. A little more cooked than shown in the video is also my preference, but I might like it softer if plated the same way. A non stick or cast iron cookware for this method is needed since they will stick. Of all the celebrity chefs out there, I love Marco the most (he actually knows how to cook, lmao) and thinks about what he's going to say before he opens his mouth.
 
Here's my tip, this is how I do it: only put a bit of water in the mixed eggs and scramble them on mid-high while I am naked. You don't have to be naked but I have to be, so give me a heads up before cooking so I have time to undress.
 
Do any of these:

- Use more salt than you currently are
- Salt throughout cooking process, not just before or after
- Use soy sauce
- Use Morton's or a similar seasoned salt
- Cook in bacon fat (or tallow/lard. or duck fat tbh)
- Cook in salted butter
- Add cheese
 
I usually take 3 eggs and whisk them with a pinch of salt and ham cut into tiny squares. Then, I put butter a pan and once it melts, I pour the eggs and scramble them until they aren't runny and are sorta golden brown.

The drier they are, the better. I really, REALLY, despise runny eggs.
 
What I do is cook the eggs in butter on medium-high heat, then stir until it's cooked, but still runny in the middle. Then I season the eggs with salt and pepper. It tastes bland otherwise.
 
Cat Phuckers dijo:
When I cook eggs with bacon grease, the saltiness is greatly improved from what I can remember. I often my burn eggs when I cook them with bacon grease because the pan gets quite hot when making bacon and I don't let it cool down as much as I should, but this is the closest thing to a solid solution. I tend to only cook eggs with bacon grease when I have just made bacon. This is stupid, because I have a jar full of bacon grease in the back of my fridge. Also, I tend to mix butter and bacon grease when making eggs because I like the buttery flavor and won't do without it. Thanks for this answer. I have a jar of bacon grease in the back of the fridge which I should use for this.
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Leave some grease in the pan, put the pan in your fridge. It's ready for the next meal. I can cook eggs ten times in the small pan that I pour a tiny amount into after cooking beef. I don't know the rules if you're trying to cook at smoke point.
Chongqing dijo:
This is unironically tasty, albeit bad for you. A lot of eaters sleep on tallow. They throw away beef fat like it's trash. They literally just put it in the trash. I can't believe it when I see it.
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Tallow is actually good for you. Healthier than margarine or vegetable oils. People throw it away because they've been lied to by the health industry to believe vegetable oils are superior in health. All because Phil Sokolof ate McD every day and had a heart attack around 80 years old (as old people do). His smear campaigns ruined the positive rep that saturated fats had.
CallmeCicada dijo:
A non stick or cast iron cookware for this method is needed since they will stick.
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Nonstick is bad for you. Use cast iron or stainless steel. Tallow will prevent sticking.
 
Suit Manlet dijo:
Not all non stick is created equal. High quality non stick is made with ceramics, not a PTFE coating.
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Is not a ceramic pan called a ceramic pan? It's implied to be non-stick if it's ceramic, thus redundant. Just saying "non-stick" is a recipe for disaster for the laymen. Be disgusted if you want, but fire kills everything. There's nothing disgusting about putting your pan in the fridge. If you're cooking healthy, that tallow will be gone from the pan before it gets dirty (unless you burn it). If you're cooking high carb foods, you'll want to throw it away afterwards.
 
Heavy Metal Kiki dijo:
Nonstick is bad for you. Use cast iron or stainless steel. Tallow will prevent sticking.
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Cast iron is great I love using it for 90% of everything I cook, it just can't do certain things though and non-stick does have it's place and they are making some interesting non-stick pans now (hex clad looks nice). I am not too concerned about the negative health claims partly because I believe they are somewhat exaggerated and partly because I don't keep my non-stick when the surface starts to show wear and I replace it. For example, making a classic French omelet or Spanish tortilla perfectly on a cast iron pan is essentially impossible imo. Though it might be concerning what people say about traditional Teflon non-stick pans it is still a useful tool in certain specific scenarios. I don't recommend them as your main cooking utensil because they don't hold up to wear all that well, but otherwise they are fine.
 
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