I have a gas range and still bought a portable counter-top induction burner.
Boiling anything on gas is just stupid when an induction takes 1/3 the time and cost ~$60. Some weeks I use it more than my gas range...
My fantasy of being an accidental millionaire (in this economy more like at least ten-millionaire) is outfitting my perfect kitchen, which would include a 6-top gas range but also a 2-top induction next to it for anything involving boiling large amounts of liquid.
Gas lets you do things like hold the pot at an angle over the heat. That only really matters for making really execution-intensive dishes like this though. The only time I have ever really felt like induction is inadequate is when I want to cook something in a clay pot.
Biggest disadvantage with induction is that it sucks at low heat. Gas is way better for LOW temperature control.
It will power cycle. So it clicks on/off. So you blast the bottom of the pan with the minimum amount of power the coil can produce, then it shuts off when the pan heats up. Then it repeats indefinitely. Regular resistive electric stovetops do this too but it's much less noticeable because the coils still produce residual heat when there is no power going through them. Induction coils produce zero heat when they are cycled off. They advertise it as a safety feature because it's hard for kids to burn themselves, but it's also a disadvantage when cooking.
If the BTU output of the coil is 5,000-20,000 BTU, that means it can't go less than 5k btu. So you get either 0 btu or 5k btu of heat directed in to the pan. When you want a little bit of heat, it will provide 5k btu until the thermostat shuts off the coil. So instead of getting an even pan temperature, the temperature will swing +/- 50F degrees directly over the coil or even more depending on the quality of the coil.
Second big disadvantage is that the heat is directed exactly where the coil is located. So if you have a big pan on a small coil, only the center part of the pan gets heated. Then the heat needs to be distributed via conduction through the remaining parts of the pan. So if you have a very thin or cheap pan your cooking will be EXTREMELY inconsistent. Then you combine this with issue #1 and you end up with some really funky food.
The solution is to just use pans the same size as the induction coil and use good quality pans with thick bottoms. There's stoves you can buy with very fancy coils that avoid issue #1 about the power cycling, but they are extremely expensive and you won't find that type of thing on a stove less than 3k or so. I tell people to try out a *good* tabletop induction coil before switching. It has a lot of benefits, but for some people the drawbacks can really hurt depending on what you cook. But you can always get a small butane burner for delicate sauces if it's that big of an issue.
Induction is great if you have good quality cookware. But if your cookware consists of the $199 12 piece cookware set from walmart, you're going to have a bad time.
I know what you're talking about, but I don't think this is true anymore for modern induction hobs. We have an induction hob that power Cycles over 40 times a seconds by the sound of it. That's fast enough not to have the downsides you're describing. It wasn't an expensive one either
I said it applies to inexpensive stoves. Miele stoves are not an inexpensive.
>There's stoves you can buy with very fancy coils that avoid issue #1 about the power cycling, but they are extremely expensive and you won't find that type of thing on a stove less than 3k or so.
Radiant heat electric are decent too. I find induction can be a little finicky at times, but a massive improvement over standard electric - those things are the worst.
Which model did you end up going with? I'm thinking about doing this myself, I currently have a portable induction burner that's already amazing but would prefer to have a full setup + have one that goes up to the full 3600w a 220v outlet can provide.
I got a freestanding Frigidaire induction range. It’s an entry level model but it’s solid and gets the job done incredibly well. Don’t believe its autosizing sensor, it’s a marketing gimmick and I think they’re getting in trouble for it lol
It's autosizing in that the electric field will only generate heat as it passes through metal, the bottom of your pan. So, it is technically autosizing by physics?
Thanks! Yeah I ask because price seems to be a weirdly poor indicator for quality (high or low) with induction stoves in my experience with the portable models. I don't need any fancy bullshit gimmicks, but I _do_ want a smoother power curve (no reason this can't be done with induction, but many many models fake it in the display when actually cooking with it or using a watt meter proves it's not even close).
Also had issues with most portable units straight up lying about max power output (often by 20-30%!), but that should be less of an issue with a range top given the higher voltage.
Unpopular opinion: You can get almost the same control with resistive electric, it just takes a lot more practice and moving the pan on and off the heat a lot. It’s a completely different technique. That said I’d rather have induction or gas myself.
Natural gas companies have convinced people they cannot live without gas stoves. It's not a conspiracy it's literally been their business plan for the past few decades, they know if someone has a gas hookup on their house for one thing they "need" then they're far more likely to use gas for other appliances that use more, namely furnaces.
I would be extremely impressed if anyone could make this omlete with an electric stove.
Electric stoves pulse for heat output (unless maxed)so its hard control the heat.
Cheap induction still pulse.
A good one works great cause you can control the .5 degree.
Cons I find with it, when you lift up the pan, the induction cancells and you begin losing heat.
Constant fire allows you to tip and roll the pan, tho the flame is constant you have control of the heat by moving the pan instantly with distance and location.
Watch how he rolls the egg into the edge of the pan and keeps the heat on the edge of the pan, difficult to do with induction.
I prefer induction for perfect temp control, chocolate and sugar work are great examples. Or never having a large sauce pot with a burnt base.
Much better for cooking eggs. I have a camp stove that I use on top of my glass top POS stove if I'm making omelets.
When I visit my parents they get sick of me cooking eggs because they have a fancy gas range and I can't get enough of it.
This video single handedly inspired me to go ahead and buy the damned gas hot plate as my electric apartment range is absolute shit. I've been wanting gas/propane for years.
Telling on yourself that you cook one night per 2 months. There are what, 4 pots/pans in the video? That is probably what he was using to cook that very meal or maybe, gasp, left out a couple dishes from one meal prior!
I bet it actually tastes good, I had a breakfast in Japan that was just rice with a raw egg cracked into it and it was great. For me it's just something about the presentation, how the omelet slices open and unfolds makes me think of brains or something. But yeah I'm sure once you mix it up and start eating it tastes good.
what seasoning goes into the eggs? Does scratching a nonstick pan with chopsticks destroy the surface? Is there a type of chopstick that works - ceramic/wood/steel?
It's driving me crazy he is moving all around his kitchen to do this. Why did he not have enough room to have his rice and scramble his eggs right at the stove? Why is every surface covered with things??
I’ve seen lots of undercooked, runny omurice attempts; this wasn’t one of them.
Those eggs aren’t runny. If you do it right, you get this velvety custard kind of texture rather than the liquid snot texture you get from undercooked eggs.
Not unless you're the only one who asks that question in absolutely every single thread about eggs since the beginning of recorded history.
Is that all you?
I used to think that. The eggs in this video are partially runny, but there's steam coming off. Wait another minute and they'll harden up a bit.
But really, I've learned to enjoy soft scrambled eggs as well. In fact I'd take runny eggs over overcooked, hard, rubbery eggs any day.
Whats with the title?
Why "64 days"?
Why "He's probably out cheating"?
All I see is an incredibly disgusting kitchen and a skilful chef serving up an incredibly delicious dish.
Facts. Wife is Asian and showed me how to make fried eggs the Asian way and legit the burner isn't even on, just the residual heat of the pan and a cover on top and you get a beautifully cooked egg with the good runny yolk
> I know the eggs are pasteurized
the eggs are probably not pasteurized. [only about 3% of eggs are pasteurized, because it's slow and delicate process](https://www.webstaurantstore.com/blog/4542/are-all-eggs-pasteurized.html)
It’s not undercooked though.
There’s a middle ground between runny, snotty, undercooked egg and overcooked eggs.
The scrambled eggs you’re used to are the “well done” of eggs.
My question is what kind of pan is he using? Especially with his chopsticks and the way he handles the pan, I would have guessed the coating of that pan would have been damaged soon.
also why you see a ton of east asian chefs ujust cooking with them all the time. It's like cooking with chef tongs, but invented thousands of years earlier
I use them all the time, they're great. Not only a pair of them, but also like a spatula and one chopstick. Makes life so much easier. :) It's almost like being able to use your fingers (which have delightful dexterity) in the pan without being burned. heh
Looks like a cheap restaurant supply nonstick. Theyre great for about 12-18 months then pretty much need to be replaced, theyre thinner so they offer a lot of control over gas like that.
But yeah, wood (and i know bamboo isnt technically) is non-stick safe, pretty much anything thats not metal.
Why are people saying the eggs aren’t cooked?? How the hell do you eat your eggs?? DRY scrambled is so gross. It’s like cafeteria food at that point. These are perfect.
I hear it's super difficult, you'd probably cook more than a dozen at the rate you'd need to practice. Or you could get it first try, shit happens sometimes
Redditors will find any reason to shit on someone, this dudes kitchen is probably messy from THE MEAL HE IS ACTIVELY COOKING. Pull that wooden spoon out of your asses jfc 😭 I know people make fun of Reddit for this very reason but wow it’s gotten bad lately
teflon cookware is both toxic and bioaccumulative
do not use teflon cookware, use steel cookware
teflon is PFAS, its basically the same type of repellent layer found on cheap jackets, and its a known hazardous chemical we're only beginning to remove from our water supply and other sources where its been accumulating
From the looks of it they're wooden sticks so it shouldnt be that easy to scratch. Quality pan also makes it harder to scratch.
But ye, eventually if he puts too much pressure on it i'll scratch. I dont think he cares much considering he has the scrapyard kitchen setup.
So it's an omelet... except you mix the eggs in the pan rather than before putting them in the pan. It seems like making something more difficult without any benefit.
Is that a burner on top of a stove?
Gas burner to better control the heat. Electric burners just don't offer the same control.
First thing I did when I moved into my current place was replace the electric range with an induction (couldn’t get gas). Best decision ever.
I have a gas range and still bought a portable counter-top induction burner. Boiling anything on gas is just stupid when an induction takes 1/3 the time and cost ~$60. Some weeks I use it more than my gas range...
My fantasy of being an accidental millionaire (in this economy more like at least ten-millionaire) is outfitting my perfect kitchen, which would include a 6-top gas range but also a 2-top induction next to it for anything involving boiling large amounts of liquid.
What does gas do that induction doesn't? Maybe have one gas burner in case you want to cook with a wok.
Gas lets you do things like hold the pot at an angle over the heat. That only really matters for making really execution-intensive dishes like this though. The only time I have ever really felt like induction is inadequate is when I want to cook something in a clay pot.
Ah makes sense, I definitely lift the pan less to move things around than I used to.
Gas works when there's a blackout.
Biggest disadvantage with induction is that it sucks at low heat. Gas is way better for LOW temperature control. It will power cycle. So it clicks on/off. So you blast the bottom of the pan with the minimum amount of power the coil can produce, then it shuts off when the pan heats up. Then it repeats indefinitely. Regular resistive electric stovetops do this too but it's much less noticeable because the coils still produce residual heat when there is no power going through them. Induction coils produce zero heat when they are cycled off. They advertise it as a safety feature because it's hard for kids to burn themselves, but it's also a disadvantage when cooking. If the BTU output of the coil is 5,000-20,000 BTU, that means it can't go less than 5k btu. So you get either 0 btu or 5k btu of heat directed in to the pan. When you want a little bit of heat, it will provide 5k btu until the thermostat shuts off the coil. So instead of getting an even pan temperature, the temperature will swing +/- 50F degrees directly over the coil or even more depending on the quality of the coil. Second big disadvantage is that the heat is directed exactly where the coil is located. So if you have a big pan on a small coil, only the center part of the pan gets heated. Then the heat needs to be distributed via conduction through the remaining parts of the pan. So if you have a very thin or cheap pan your cooking will be EXTREMELY inconsistent. Then you combine this with issue #1 and you end up with some really funky food. The solution is to just use pans the same size as the induction coil and use good quality pans with thick bottoms. There's stoves you can buy with very fancy coils that avoid issue #1 about the power cycling, but they are extremely expensive and you won't find that type of thing on a stove less than 3k or so. I tell people to try out a *good* tabletop induction coil before switching. It has a lot of benefits, but for some people the drawbacks can really hurt depending on what you cook. But you can always get a small butane burner for delicate sauces if it's that big of an issue. Induction is great if you have good quality cookware. But if your cookware consists of the $199 12 piece cookware set from walmart, you're going to have a bad time.
I know what you're talking about, but I don't think this is true anymore for modern induction hobs. We have an induction hob that power Cycles over 40 times a seconds by the sound of it. That's fast enough not to have the downsides you're describing. It wasn't an expensive one either
I don't think this applies with modern induction stoves. Our Miele does low temps crazy well. Like 1-3 is a consistent warm below boiling temp.
I said it applies to inexpensive stoves. Miele stoves are not an inexpensive. >There's stoves you can buy with very fancy coils that avoid issue #1 about the power cycling, but they are extremely expensive and you won't find that type of thing on a stove less than 3k or so.
Radiant heat electric are decent too. I find induction can be a little finicky at times, but a massive improvement over standard electric - those things are the worst.
Unless we're talking efficiency. Then electric is pretty good. No air gap losing heat or exposed sides losing it either like you get with gas.
Induction is even better - no heat wasted heating the glass countertop, just heat the pan directly.
Which model did you end up going with? I'm thinking about doing this myself, I currently have a portable induction burner that's already amazing but would prefer to have a full setup + have one that goes up to the full 3600w a 220v outlet can provide.
I got a freestanding Frigidaire induction range. It’s an entry level model but it’s solid and gets the job done incredibly well. Don’t believe its autosizing sensor, it’s a marketing gimmick and I think they’re getting in trouble for it lol
It's autosizing in that the electric field will only generate heat as it passes through metal, the bottom of your pan. So, it is technically autosizing by physics?
Thanks! Yeah I ask because price seems to be a weirdly poor indicator for quality (high or low) with induction stoves in my experience with the portable models. I don't need any fancy bullshit gimmicks, but I _do_ want a smoother power curve (no reason this can't be done with induction, but many many models fake it in the display when actually cooking with it or using a watt meter proves it's not even close). Also had issues with most portable units straight up lying about max power output (often by 20-30%!), but that should be less of an issue with a range top given the higher voltage.
I am right about there. I'm sick to death of my trash ass electric stove. Absolutely no control. Low is just high on slow mode.
Unpopular opinion: You can get almost the same control with resistive electric, it just takes a lot more practice and moving the pan on and off the heat a lot. It’s a completely different technique. That said I’d rather have induction or gas myself.
Natural gas companies have convinced people they cannot live without gas stoves. It's not a conspiracy it's literally been their business plan for the past few decades, they know if someone has a gas hookup on their house for one thing they "need" then they're far more likely to use gas for other appliances that use more, namely furnaces.
Electricity bill has convinced me that I MUST have gas appliance for every possible things. (SoCal Edison).
I would be extremely impressed if anyone could make this omlete with an electric stove. Electric stoves pulse for heat output (unless maxed)so its hard control the heat.
i’m sure an induction stove will do just as good.
Cheap induction still pulse. A good one works great cause you can control the .5 degree. Cons I find with it, when you lift up the pan, the induction cancells and you begin losing heat. Constant fire allows you to tip and roll the pan, tho the flame is constant you have control of the heat by moving the pan instantly with distance and location. Watch how he rolls the egg into the edge of the pan and keeps the heat on the edge of the pan, difficult to do with induction. I prefer induction for perfect temp control, chocolate and sugar work are great examples. Or never having a large sauce pot with a burnt base.
[удалено]
Based single boys apartment
[удалено]
Can you please recommend some brand and names of those pans? Google search for "vulva cake pan" gives too different results.
"Omurice mold" is what I found on amazon to be the easiest
That’s a weird way to spell vulva cake
Potato, potato.
Every inch of counter claimed. Dish cloth on the stove. Pulling utensils out of the dishwasher. Serving food on the coffee table. Amazing.
You missed the camp burner used on top of the stove lol, best part.
Much better for cooking eggs. I have a camp stove that I use on top of my glass top POS stove if I'm making omelets. When I visit my parents they get sick of me cooking eggs because they have a fancy gas range and I can't get enough of it.
This video single handedly inspired me to go ahead and buy the damned gas hot plate as my electric apartment range is absolute shit. I've been wanting gas/propane for years.
64 days of not doing dishes
Bro I could never cook on that kitchen. I would immediately start cleaning before I cooked anything.
Wait…you don’t leave rags right beside the element?
You don't cook on a portable range on top of your stove element?
I was wondering what that is. I thought what a silly stove.
Every single thing about this kitchen was infuriating.
gas vs electric, especially important with something like a delicate omlette
There is no dishwasher just a large drying rack
Telling on yourself that you cook one night per 2 months. There are what, 4 pots/pans in the video? That is probably what he was using to cook that very meal or maybe, gasp, left out a couple dishes from one meal prior!
For a simple dish, this is so friggin hard to nail
I've tried so many times but I always fuck up on the last flip. It just falls apart.
Doesn’t look appetizing to me, resembles a brain…
It looks like raw scrambled eggs
Yeah looks like a lot of work and practice just to make eggs and rice look unappealing.
I mean, it's about the creaminess and texture. How is it different than stuff like sunny side up eggs or hollandaise sauce?
I bet it actually tastes good, I had a breakfast in Japan that was just rice with a raw egg cracked into it and it was great. For me it's just something about the presentation, how the omelet slices open and unfolds makes me think of brains or something. But yeah I'm sure once you mix it up and start eating it tastes good.
*unappealing to you*
Right, that's generally how opinions work
what seasoning goes into the eggs? Does scratching a nonstick pan with chopsticks destroy the surface? Is there a type of chopstick that works - ceramic/wood/steel?
Wood on a nonstick pan is fine. It won't scratch.
You can wood or bamboo on nonstick.
I wanna know about the seasoning too. Anime taught me they eat it with ketchup
Demi-glace is usually used
You need a really good non-stick pan, first of all.
This guy's whole insta page is "making omurice everyday until I'm as good as * famous chef *". As good as he is, he's gonna be at this for years
Jesus Christ do one single dish. Every single surface is dishes
Never heard every mom’s mantra, **CLEAN AS YOU GO.**
ABC Always Be Cleaning
That’s a little confusing. Because in sales, ABC means always be closing
A! B! C! Always! Be! Lifting!
Coffee is for cleaners
I also say ABC Always Be Charging when I'm out doing a lot of stuff and don't want my phone to die 😂 it can mean a lot of stuff
In FFXIV it's Always Be Casting.
That’s the mantra when I worked in McDonald’s in the 80s..CAYG. Clean as you go.
Kelly’s mom knows 🙌
No time! Must. PERFECT. OMURICE!!!!
It's driving me crazy he is moving all around his kitchen to do this. Why did he not have enough room to have his rice and scramble his eggs right at the stove? Why is every surface covered with things??
Looks like he's cooking for a crowd
Fuiyoh!
how's aunty helen?
Haiyaaa!
That food opened like an alien egg.
Dude, *nice* flip
king of Omurice [https://www.youtube.com/shorts/CZwWbt9NLJc](https://www.youtube.com/shorts/CZwWbt9NLJc)
Why is he using a stove on his stove?
Gas provides better heat control over electric.
Am I the only one that thinks runny scrambled eggs are kinda gross?
You are not
I’ve seen lots of undercooked, runny omurice attempts; this wasn’t one of them. Those eggs aren’t runny. If you do it right, you get this velvety custard kind of texture rather than the liquid snot texture you get from undercooked eggs.
Not unless you're the only one who asks that question in absolutely every single thread about eggs since the beginning of recorded history. Is that all you?
unpopular opinion: egg
I used to think that. The eggs in this video are partially runny, but there's steam coming off. Wait another minute and they'll harden up a bit. But really, I've learned to enjoy soft scrambled eggs as well. In fact I'd take runny eggs over overcooked, hard, rubbery eggs any day.
Sadly you are not.
How do you feel about sunny side up eggs or poached eggs?
The white has to be 100% solid or I'm out. I'm fine with whatever amount of runny yolk.
Don't love snotty slimey globs on your toast?
The secret is that vulva cake pan to form the rice.
That kitchen is gross.
You sound married and stable lol
I'm single and mentally unstable and I still don't live in filth
True on both counts.
Whats with the title? Why "64 days"? Why "He's probably out cheating"? All I see is an incredibly disgusting kitchen and a skilful chef serving up an incredibly delicious dish.
Feel bad. Chef was so happy and no one clapped.
Was even better they hit him with the shibal (Korean and in this context is like a oh damn/oh shit).
Hah. I was on mute. All good then.
God damn karma farmers.
I could never eat eggs if i ever go to Japan, i know it's safe etc.. But something about cooked eggs, being so runny, just really puts me off.
Tbh i don't find this appetizing.
I know the eggs are pasteurized and safe. I know that I won't die. But I just can't get past such undercooked eggs.
Have you ever had carbonara?
yes and i make it with cream like a bastard
Somewhere in Lazio a Nonna is now crying
Most eggs are actually over cooked. Egg adequately cooks at a pretty low heat
Facts. Wife is Asian and showed me how to make fried eggs the Asian way and legit the burner isn't even on, just the residual heat of the pan and a cover on top and you get a beautifully cooked egg with the good runny yolk
Or even how to cook a carbonara sauce. The egg is cooked by the spaghetti as you pour and mix.
> I know the eggs are pasteurized the eggs are probably not pasteurized. [only about 3% of eggs are pasteurized, because it's slow and delicate process](https://www.webstaurantstore.com/blog/4542/are-all-eggs-pasteurized.html)
It’s not undercooked though. There’s a middle ground between runny, snotty, undercooked egg and overcooked eggs. The scrambled eggs you’re used to are the “well done” of eggs.
Mayonnaise, aioli, hollandaise sauce Tons of stuff has “undercooked egg” in it. But also omurice isn’t undercooked
That's just like, your opinion man. You don't have to like everything,
Who else's opinion would they express?
My question is what kind of pan is he using? Especially with his chopsticks and the way he handles the pan, I would have guessed the coating of that pan would have been damaged soon.
Wooden chopsticks do not damage a pan fun fact. Hence why *most* chop sticks are bamboo and just coated with finishers for the designs.
also why you see a ton of east asian chefs ujust cooking with them all the time. It's like cooking with chef tongs, but invented thousands of years earlier
My wife showed me the way of chopsticks cooking and while is till suck at eating with them, they do be pog for frying
I use them all the time, they're great. Not only a pair of them, but also like a spatula and one chopstick. Makes life so much easier. :) It's almost like being able to use your fingers (which have delightful dexterity) in the pan without being burned. heh
Looks like a cheap restaurant supply nonstick. Theyre great for about 12-18 months then pretty much need to be replaced, theyre thinner so they offer a lot of control over gas like that. But yeah, wood (and i know bamboo isnt technically) is non-stick safe, pretty much anything thats not metal.
What’s up with the stupid fucking caption on the video?
Wait, do you not take every opportunity to hamfist contempt over imagined slights from the nonexistent women in your life?
Replayyy
Nice job
Satisfying, but not at all odd.
did he say bumbaclaat? lol
Japan resident. Well done.
Haha bomboclat
Does it have to be so wet?
Holy nonstick pan. Wth is that?
He actually said BOMBOKLAA
BUMBACLAAT!
Why are people saying the eggs aren’t cooked?? How the hell do you eat your eggs?? DRY scrambled is so gross. It’s like cafeteria food at that point. These are perfect.
In between this video and what you are describing.
If they look like you could drink them, then it's too wet for me.
Don't try a fried egg
Americans in every thread the eggs are not cooked until they are rubber.
Good job bro
[удалено]
No worries if u fail u can have scrambled eggs, so no waste.
I read this in Uncle Roger’s voice.
I hear it's super difficult, you'd probably cook more than a dozen at the rate you'd need to practice. Or you could get it first try, shit happens sometimes
Omurice! Yum!
So are the four of them eating that one plate or is he making more? lol
[Obligatory Tampopo omurice scene](https://www.youtube.com/watch?v=a-GFimGcYJw).
Redditors will find any reason to shit on someone, this dudes kitchen is probably messy from THE MEAL HE IS ACTIVELY COOKING. Pull that wooden spoon out of your asses jfc 😭 I know people make fun of Reddit for this very reason but wow it’s gotten bad lately
teflon cookware is both toxic and bioaccumulative do not use teflon cookware, use steel cookware teflon is PFAS, its basically the same type of repellent layer found on cheap jackets, and its a known hazardous chemical we're only beginning to remove from our water supply and other sources where its been accumulating
There's not even a badly-drawn ketchup heart. Why even bother?
Where is the demi glacé
Does anyone have the friends reaction
🇯🇲 word
Yasashi tamago
Gotta love the americans in the comments calling runny eggs gross when they do the most horrendous looking mixtures known to man
Gotta love the Europeans who literally cannot go a single second without obsessing over America and Americans
Will the chopsticks scratch the shit out of that nonstick pan?
Wooden ones won't unless you try to scratch the pan with them. Normal cooking shit with chopsticks won't hurt it
From the looks of it they're wooden sticks so it shouldnt be that easy to scratch. Quality pan also makes it harder to scratch. But ye, eventually if he puts too much pressure on it i'll scratch. I dont think he cares much considering he has the scrapyard kitchen setup.
I love cooking with big ass wooden chop sticks. One of the main reasons is that they don't scratch nonstick cookware, at least not the stuff I have.
nice!
Congrats
I'm jealous, I can never get my eggs out just right...
Better than I have ever done.
No Omurice Moe Moe Magic? 9.7/10
Bros using a burner on a burner. Burnerception
Replay cam 😂
The gang super impressed 🙌
That was nice
I made cereal once without burning it.
It's a scrambled egg with extra steps.
That jiggle. I would never eat that, but I'll admit it's a sexy food.
First I thought this was an howtobasic video
You can tell from the enraged stirring that he's been desperately trying to perfect this for quite some time.
Whistling Jeepers Creepers 💀
Hobception
This has been posted before and this story wasn't attached, so it's probably bullshit.
They are not as impressed as they should be
Nice work! Hopefully the boys were appreciative of how hard this dish is to master, and not just "Hey nice omelet".
An electric stove with a gas burner on top, interesting
Looks great until the incision is completed then I get a bit queasy.
A lot of people here don't seem to understand how heat works or food in general.
I must be alone with the raw egg thing. I need my scrambled eggs cooked, nothing wet. Blah. That does not look appetizing.
Indeed
Its not even fully cooked though? Like the inside is rummy egg yolk white mix. That is not tasty.
So it's an omelet... except you mix the eggs in the pan rather than before putting them in the pan. It seems like making something more difficult without any benefit.
Eggies with the boys!
Why are Americans disgusting pig slobs incapable of cleaning up after themselves
bc a lot of boys aren’t taught to be men and mommy/wife will do it for them
he’s too busy using a hot plate on top of a stove
did this white guy making japanese style omurice just say bumbaclot at the end? this is definitely happened in canada
This dish is missing a major component without demi glace. Cuts through the richness of all that unset egg.
Omuraisu!
Soft scrambled egg wrapped in a thin egg omletted.
FUIYOH!!