Yankee-kun to Kagaku Gohan - Vol. 2 Ch. 6.5 - A Story About Scrambled Eggs that Could Not Fit in the Story

[MangaDex]

 

[HawkGoggles]

How hot is that pot getting and how long are you letting it sit for?

 

[Claresilver47]

Seems like this isn't talking about fluffy scrambled eggs (which is actually what most westerners are familiar with) but rather the type that is more like hardened egg bits that can be mixed into other things (that almost no westerner makes use of because that's a waste of egg)

 

[friendly]

Kids for the love of god let it soak. Maybe we could cover the science of dish washing.

 

[d_a_renoir]

Seems like this isn't talking about fluffy scrambled eggs (which is actually what most westerners are familiar with) but rather the type that is more like hardened egg bits that can be mixed into other things (that almost no westerner makes use of because that's a waste of egg)

How is the harder scrambled egg a waste of egg? If you use non stick pans you can still get the whole egg and not get stuff stuck to the sides.
I always make my scrambled eggs like that because I just like the taste and texture better that way. More crispy browned bits.

 

[Claresilver47]

How is the harder scrambled egg a waste of egg? If you use non stick pans you can still get the whole egg and not get stuff stuck to the sides.
I always make my scrambled eggs like that because I just like the taste and texture better that way. More crispy browned bits.

The method being used here isn't one with browned crispy bits due to the egg that would be browned and crispy sticking to the pan and going to waste. They're legit just curdling and hardening egg into round little egg bits so they can then be mixed with rice and such. It's a method more like what you see used for fried rice but just done in a, imo, idiotic way.

 

[d_a_renoir]

The method being used here isn't one with browned crispy bits due to the egg that would be browned and crispy sticking to the pan and going to waste. They're legit just curdling and hardening egg into round little egg bits so they can then be mixed with rice and such. It's a method more like what you see used for fried rice but just done in a, imo, idiotic way.

I'm confused. All the guy seemed to do is just put eggs in a pot and continue stirring the egg as it cooks until it's cooked through. Is that not how you make scrambled eggs? If that's different from what you call "Westerners" version of scrambled eggs, then what does scrambled eggs normally look to you?
I also don't understand how that "egg bits" is supposed to be a waste, if you're not talking about eggs sticking to the pan.

 

[Claresilver47]

I'm confused. All the guy seemed to do is just put eggs in a pot and continue stirring the egg as it cooks until it's cooked through. Is that not how you make scrambled eggs? If that's different from what you call "Westerners" version of scrambled eggs, then what does scrambled eggs normally look to you?
I also don't understand how that "egg bits" is supposed to be a waste, if you're not talking about eggs sticking to the pan.

Read the actual chapter this was attached to, it's very much NOT western scrambled eggs, the eggs they scrambled is something that can be easily be mixed with ground meat and rice. The translation is accurate however it's also of a totally different style since, well, in western cooking we just don't make use of those egg bits in recipes really
It's like the having to clarify that the omelette you see is a diner omelette or a french omelette. Both are omelettes but not remotely the same in cooking technique

 

[d_a_renoir]

Read the actual chapter this was attached to, it's very much NOT western scrambled eggs, the eggs they scrambled is something that can be easily be mixed with ground meat and rice. The translation is accurate however it's also of a totally different style since, well, in western cooking we just don't make use of those egg bits in recipes really
It's like the having to clarify that the omelette you see is a diner omelette or a french omelette. Both are omelettes but not remotely the same in cooking technique

I did read the bento chapter.
What I don't get is why you think it's a waste. Unless you mean a waste of time?

This is not cooked much differently than the soft scrambled eggs, it's just cooked longer so it becomes more solid to form the "bits". Literally it just looks different, there's no difference in the method unlike the omelettes.

 

[Claresilver47]

I did read the bento chapter.
What I don't get is why you think it's a waste. Unless you mean a waste of time?

This is not cooked much differently than the soft scrambled eggs, it's just cooked longer so it becomes more solid to form the "bits". Literally it just looks different, there's no difference in the method unlike the omelettes.

No, it is different, I call it egg bits because that's really the only way to properly describe it. In terms of texture it's pebbly and very much something that has to be scooped up with a spoon which ultimately has limited uses in western dishes. Even western scrambled eggs that have been browned aren't in such tiny pieces

 

[d_a_renoir]

No, it is different, I call it egg bits because that's really the only way to properly describe it. In terms of texture it's pebbly and very much something that has to be scooped up with a spoon which ultimately has limited uses in western dishes. Even western scrambled eggs that have been browned aren't in such tiny pieces

I have had soboro egg, I do know what it looks like. When I said I make my scrambled eggs that way, I mean it. I eat it as is, like any other scrambled eggs, I just like the texture that way.
Like, if that's considered different then ok I guess LOL.