PH wrote: ↑6 Oct 2021, 8:13pm
Anyone can scramble eggs, but one of the celebrity chefs (maybe Gordon Ramsey) considers it to be something that takes skill to do perfectly. So much so that it's used to test potential chefs for their restaurant, I do mine in the microwave so I doubt I'd get the job
Omelettes I do like, more so after learning to make them the Delia way.
I think that it is omelettes that are often used to test potential chefs applying for a job, rather than scrambled eggs. There is more technique and skill involved in cooking an omelette in the style that would be expected in a Michelin starred restaurant and the like.
However, that does not mean it's necessarily the best way for all tastes and all circumstances. I prefer a more rustic style omelette with the outer lightly browned, and probably would not appreciate - or possibly even like - a classic haute cuisine omelette.
Ultimately personal taste and preference are what matter for home cooking, and often there are different methods/styles, and which you use and prefer is up to you.
For example, I generally don't make softly scrambled eggs in the restaurant style, as shown in this Marco Pierre White video:
https://www.youtube.com/watch?v=GSOu3-cymnY, with one exception, which is when I add some smoked salmon to the eggs after beating them. My current preferred method of making scrambled eggs is the method shown in the video below by Kenji J Lopez Alt (his videos and tips on technique are excellent), although as he states in the video the question of at what point you stop cooking the scrambled eggs is still a matter of personal taste.
In the video below he demonstrates the classic french restaurant omelette: