Comments on: Rouxbe and Scrambled Eggs

By: Maria

Maria — Sat, 23 Jan 2010 02:12:02 +0000

Hello Charmian,

Where on rouxbe’s site can you register the Rouxbe Affiliate Program? I am interested, too. Thanks for your help.

Maria

By: Charmian Christie

Charmian Christie — Mon, 02 Nov 2009 13:49:13 +0000

Thanks for sharing your technique. You’re smart to take the eggs off the heat before they’re done. While I also beat my eggs before scrambling, I learned that I cook them at too high a heat and for too long, so they are a bit rubbery.

Live and learn!

By: Puglette

Puglette — Mon, 02 Nov 2009 07:14:35 +0000

that was an interesting video. i prefer my scrambled eggs with a splash of milk or half and half. i use the butter but i melt it in the pan first, just until it starts to foam and then i add the eggs and milk mixture. i beat my eggs with a fork before cooking too. i have learned to stop cooking them before they look fully cooked. then they seem to have the best texture and the nice creamy and buttery taste i love.

i love cooking because of all of the techniques we can learn and share!
hugs,
puglette
)

By: Charmian Christie

Charmian Christie — Sun, 01 Nov 2009 15:59:28 +0000

So glad you find the videos helpful, Sophie. I learn something new every time, too. I also love finding out why you do certain things.

Thanks so much for the “Lovely Blog Award”. It feels good to get recognized. I really appreciate the support.

By: Sophie

Sophie — Sun, 01 Nov 2009 10:42:40 +0000

I also love Rouxbe online cooking school.

Everytime, I go there, I learn a lot!!
I just gave you an award!! Why?? check out my latest post & pick it up!! Congrats!

By: Cheryl

Cheryl — Sat, 31 Oct 2009 16:20:13 +0000

Don’t kid yourself: these videos aren’t unsexy at all. That woman’s voice (I’ve said this before) is mesmerizing, and anything that exhibits smarts & intelligence wins out over puff & fluff every time (at least in my book). (Sorry for the double comment — couldn’t help myself. And I refrained from using the word “awesome” this time, too.)

By: Charmian Christie

Charmian Christie — Fri, 30 Oct 2009 22:32:48 +0000

I love Rouxbe videos. I get so annoyed with the Food Network and their tilt angles and fast cut aways. Sure it’s sexy and entertaining but I rarely learn anything. I like these “unsexy” videos because I can see what they’re doing and the focus is on the food, not the personality. They’ve even cut the background music so you can hear the food cooking.

By: Cheryl Arkison

Cheryl Arkison — Fri, 30 Oct 2009 21:34:59 +0000

Fantastic! I’ve wondered about their videos, so this is a great preview. I should buy a subscription for my husband, he complains that I am an impatient teacher. I think he’s a cranky student. And I like the explanation for seasoning at the end.

This is exactly how I did my eggs for lunch yesterday, except I stirred in leftover kheema mataar. Oh, yum!

An ex of a friend taught me to make scrambled eggs really low and really slow once. It takes time and more stirring than risotto, but it is worth it!

By: Charmian Christie

Charmian Christie — Fri, 30 Oct 2009 19:38:31 +0000

Diva, I’ve got lots of issues, cooking and otherwise.

I’m so glad the video helped shed some light on your scrambled egg dilemma. I’d love to hear back on how the technique works for you.

I rush the process, too. Hope I have the patience to do this right. I know the short order cook at one of our local diners doesn’t. The “scrambled eggs” there were more like a rubber omelet chopped into bits. It was one of the few meals I’ve ever sent back — twice.

By: The Diva on a Diet

The Diva on a Diet — Fri, 30 Oct 2009 19:22:38 +0000

p.s. – I’m thrilled about your Rouxbe offering … its just the push I need to give it a try. Congrats!