"Izuku, today we are preparing a scrambled egg." Ochako begins as they enter the kitchen.
"Didn't I use egg in the fried rice?" Izuku asks.
"You did, but eggs in a dish are different from eggs alone." Ochako orders, and Izuku quickly moves to grab ingredients.
"What sort of garnish should I add?" Izuku asks, as he opens the spice cabinet.
"There are a lot of options for eggs." Ochako begins before pausing to consider her options. "While cooking I recommend only adding a stronger herb, Oregano or Thyme. anything else should wait until the end."
"How about milk?" Izuku asks.
"That's western laziness. We don't use that here." Ochako explains.. "It makes eggs creamier and a bit fluffier, but there are better methods."
"I see, the All Might's All American cookbook says to add milk." Izuku comments.
"That grease filled, expensive nightmare? Leave it in a collection. Use All Might's food for heroes instead." Ochako advises.
"I will." Izuku says as he finishes cracking eggs into a bowl.
"Good, you've finished the annoying part. Let's begin the fun. Grab a whisk." Ochako orders.
"A whisk?" Izuku asks,
"Yes, a whisk. You can use chopsticks or even a fork in a pinch, but you won't get the same results." Ochako explains.
"I see." Izuku says as he begins whisking.
"Good, now we whisk the egg to separate the proteins and add air to the mixture. This makes them fluffy without the extra fat and mushiness of milk." Ochako explains.
"Oh, that's why you said it was lazy." Izuku comments with a smirk.
"Yep." Ochako answers while carefully observing Izuku's technique, advising him with a few gentle nudges and comments to make sure he doesn't forget the edges. "You can add salt and msg now."
"But you said save seasoning for the end." Izuku says in confusion.
"You asked about garnish, seasoning is different." Ochako says with a smirk.
"Now we are ready to fry." Ochako says once the eggs had reached a satisfying mix.
"Ok, I've brought the peanut oil to temperature, nice and high." Izuku says.
"Good, now add the egg, remember not to be too enthusiastic about scrambling it. Let it cook a bit first." Ochako instructs kindly.
In a few moments the egg begins to bubble, Ochako has Izuku move the finished section from the bottom and move it to the side.
"Good, keep it in large pieces or it will cook too fast and dry out." Ochako advises. "Wait until it bubbles again and then move it to the side again."
Soon enough the remaining egg is solidifying and Ochako has Izuku move the wok from the heat.
"Serve the egg gently." Ochako instructs, keeping Izuku from launching his egg like many new chefs do.
"How do we garnish this?" Izuku asks.
"Again it's to taste, so a mix of strong or mild herbs, or even some scallions. Some add some fish or seafood, others cooked vegetables like spinach or mushrooms. I prefer some diced tomatoes and basil. That way we reduce the fatty taste of the egg with some freshness." Ochako explains while handing Izuku a small bowl she had prepared while he was cooking.
"If All Might was here I would add some meltable cheese. On a special occasion you can even use something nice like Gouda." Ochako explains as Izuku carefully spoons the tomatoes and basil on to his eggs.
"What do you call this specific egg scramble?" Izuku asks as they sit at the counter.
"It's a variant of Cantonese." Ochako answers, "I made it a bit lazier by removing some steps but it works. Honestly eggs are very much a to taste dish, most prefer to cook them at a medium heat, so it's slower to cook and easier to handle. But that can also lead to a clumpy egg, it is a delicate balance."
"I didn't think eggs were so complicated." Izuku admits.
"They are, egg chemistry is the basis for countless recipes and is a staple in almost all baking. You should ask Sato about it, he probably has all kinds of tips for meringues and other pies and pastries.
"I will." Izuku answers before digging in.
Ochako takes a bite and after a tense moment says: "Not bad. It's a bit over done but only experience can fix that."
Izuku's only response was another bite.
AN: An unexpected second chapter. I was actually inspired to do this as I was whisking an egg for a fried rice and decided to explain why people whisk to my mother (just the science, she knows how to cook). I figured it was worthwhile to have Ochako tell Izuku about it.
I must also say as Ochako did: eggs are up to you, what one person likes, another may dislike. I like fluffy and moist eggs, while most people I know prefer a dry egg. Others I know add 2 cups milk to every cup egg. That's heresy to me, but since I'm not eating it I have no ground to complain. Hell, add hot sauce if you like it.
Well, that's enough from me, Just don't throw water on any oil fire you start trying this. (remove it from the fire and cover)