Steaming Eggs on an Espresso Machine
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Uploader Comments (SeattleCoffeeGear)
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hahahahaha! so funny =D i wish i lived in Seattle ( i'm just assuming thats where you are ) i would come up everyday haha. i love espresso machines so i like to watch your videos keep it up!
2 years ago 3
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scrambled eggs actually get watery not from the milk, but from the salt. Try adding the salt after cooking the eggs.
Love your videos!
1 year ago 2
All Comments (26)
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@MisterJohnnyT ahem... to be delivered on 1-10-12, rather
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@dreamuaway Interesting! I have never seen it when I'm making eggs without using a steam wand so maybe I am just not cooking them too long? - Kat
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@SeattleCoffeeGear It is not the salt or the steam that makes eggs watery. Overcooking eggs makes them watery because the coagulated proteins have expelled the moisture in the eggs. This often happens with meringues on pies, over-baked custards, like creme caramel, and over-cooked scrambled eggs. The salt does affect the proteins, but it only denatures them making the raw eggs more fluid.
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@photopuppet Thanks! I will have to break my habit of mixing it in then :) - Kat
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@SeattleCoffeeGear xias99 is right with the salt... I saw this explained recently and it's to do with the salt breaking down egg proteins before cooking - so it's always good to add the salt after, I always do this now. :D
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@xias99 Hmmmm...it couldn't be from the steam? We'll have to try without salt when we do it again. :D Thanks for the tip. - Kat
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Ohhh this is awesome! I'm a huge egg fiend, AND I just ordered a Crossland CC1 from you Seattle folks! It is expected to be delivered 1-10-11. Do you think the CC1 has the steam power to scramble eggs?
MisterJohnnyT 3 weeks ago
@MisterJohnnyT Hmmmmmm -- it will definitely take some time! And the steam is a bit wetter on a smaller machine like that so you might find you have more moisture in your eggs :) - Kat
SeattleCoffeeGear 3 weeks ago
Try fire cooking it. It should not be a gas fire (such as from a gas cooker and most certainly not a ciggerate lighter flame), and should not actually touch the egg, but it should come quite close.
Have the egg spread out reasonably well, so as not to burn the outermost while just cooking the innermost.
A lit timber peice works, but it must be above the egg.
If you can, getting it oakwood smoked (use oakwood peice) is very tasty.
Or, you could pearce the unbroken egg shell, but it's harder.
cpmc1 5 months ago
@cpmc1 Interesting! I have not tried that -- could be a good technique when out camping, etc. :) - Kat
SeattleCoffeeGear 5 months ago