@dimmadome2631
Steamed eggs? At this part of your kitchen? Localized entirely within this cup?
@Phannydantommusic
Espresso repair tech here: Worst case scenario is only going to be a damaged the steam wand/valve. Most steam wands have an anti syphon valve inside of them that protects against back flow of milk into the boiler. If it can protect against siphoning milk, it can absolutely protect against a more viscous solution
@KBTCaseyFlynn
I’ve done this for decades after a local cafe did it. They mostly cooked them and then added some herbed cream cheese and stirred them. They then served in a sliced open croissant. Delicious.
@TogarashiR
Kenji is being held hostage by Big Egg
@ChrisdeCastro
Bunch of cafes in the 2000s tried this to add “brunch” to their menus without building out a kitchen. Ran into the issue of customers wanting eggs other than steamed and not being able to accommodate. Also it tied up the wand for much more profitable drinks.
@Exiled_Rouge
The new studio/kitchen just looks so damn good! Great lightning, decor, nice camera work. Very impressive!
@logmegadeth72
Funny how everyone is worried about this damaging the machine and yet the one in the cafe looks like it’s never been cleaned and is working just fine
@skillsonian
Excellent new technique! Thank you, Kenji. I have the same machine as you (Lelit Bianco), and I tried this today with the two-hole tip. Worked great! I even stirred-in some shredded cheese and chopped, cooked bacon. Super easy and delicious. You're right that the finishing point is obvious. They're not done, not done, not done ... then DONE! (Oh, and I have zero concerns about "backflow". If folks are worked-up about it, they can just buy a second 2-hole steam nozzle, one for milk and one for eggs. Easy-peasy.
@nw6149
You look great man! Congrats on getting fit!
@MisterMakiSaki
Earlier this year I was backpacking trough Colombia and because of your video I stoppped in salamina. Lovely cafe, lovely town, lovely region!
@bryguy102
Saw this video while making my morning espresso, so tried it on a whim. Went great, but a couple lessons learned. The eggs don’t swirl like milk, so it’s hard for them to adequately mix using milk frothing techniques. I did 3 eggs, and my línea micra steam setting was at 2. In retrospect, I should have done 2 eggs and set the steam to 1. My eggs were really cooked where my wand spits out steam, but a little undercooked at the bottom under the eggs. Alternatively, I could have agitated it with the steam wand directly. I was touching the side of the cup to check for temp because it felt like nothing was happening. Then magically the eggs set and I had to quickly shut everything off. So checking for temp from the side like you would milk was misleading.
@ferrerror
Somebody summon James Hoffmann
@nadinedevich
Tried this today and it was phenomenal! My life is changed forever.
@CheeseDud
RIP to your salt cellar 😔
@Epicdps
Lol when those last set eggs come out onto the plate and Kenji chops it up, it reminds me so much of the Simpsons episode where Bart puts a marshmallow in his hot cocoa and it sucks it all up and fills the cup.
@countpicula
It’s amazing how you’re still making great informative videos after all these years bro. Thank you.
@Mervin-Bunter
Kenji you have taught me so much over the years. Thank you for your guidance for the home cook. Please, please, please make a video about your "Best Chili Ever" recipe. I've made it and it deserves a video of its own.
@DitchWizardry
I bet this would work with a (liquid-heavy) New York cheesecake type of custard mixture, too. Instead of Basque 'burnt' cheesecake, it could be Seattle Steam-Coddled Cheesecake?
@jlyt18
should mention the bianca has a double walled steam wand, on cheaper machines where the wand is hot to the touch , id imagine cleaning is a bit more annoying
@cancan-wc9kx