I absolutely love you had a whole section for "plating" where you just unpretentiously placed the eggs and two pieces of toast on the plate. No frilly parsley. No finely snipped chives. No absurd "edible flower" or anything. Eggs. Toast. Eat. Refreshing.
I prefer way less greese or butter. I don't use salt and pepper. I don't want to take away the sweet flavor of the yoke. I do, however, sometimes sprinkle a tad bit of onion powder on them while cooking.
My grandpa told me that the last thing my grandma said before passing away was a request to make sure her eggs have the crispy edges like she loves. He came out the kitchen with her eggs and she had passed on. Fastforward some years and now i make my wife fried eggs and toast every saturday morning... Crispy on the edges! RIP Grandma and Grandpa. Love ya both!
In Southeast Asia, we also love have a crispy sunny-side up egg. A bit of difference is, me and a lot of people love to have a half-medium cooked yolk. The yolk is not runny anymore, but still very soft, orange-y and yummy (not fully cooked or bright yellow). Since we usually eat together with rice, the softness of the yolk and crispiness of the white part is complemented beautifully with a warm, fluffy and delicious rice. 😋
Yeah, I always order my eggs over medium when I go out to eat (though the other day I got fully cooked yolks, lol). I prefer them still able to run, but slowly.🙂
Frank, saw this video before going to bed last night. My wife and I were intrigued. I made them this morning. BEST FRIED EGGS EVER. Thank you! Everything is better with butter!!! Ladling the butter over the eggs is brilliant…. Helps congeal the whites while flavoring the dish. I used my toast to sop up the pan after plating. ❤️
Get your nose outta his a$$, and stop fan-girling. OMG. FRAAAAANK!!!!!!!!! BEST EGGS IN THE KNOWN AND UNKNOWN UNIVERSE!!!!!!!!!!!!!!!!!!!!! 🥵 phew getting tired here Frank but you’re worth it ..!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😚😙🫶🫶🫶
Sound is such an important part of my cooking process! There are certain pans I don't like using, because I can't hear when things start to sizzle. If you cook enough you start to get a feel for what something sounds like when it's frying, boiling, grilling, or anything else.
My version uses a 6" cast iron fry pan with butter that 2 eggs fit in perfect; salt and pepper as desired. Put a lid on it to trap the heat for a minute, and slide them on the plate a minute or so later with nice uncooked yokes. No spatula. Wipe cast iron pan with paper towel, wipe cover lid. Put aside for the next use. I have not washed that cast iron fry pan since I got it in the early 1980's. Perfect eggs for me - and for any guests - with the best original non-stick pan out there. Some of my guests like me to add some shredded cheese and melt that on top of the egg. That takes perhaps another 15-30 seconds. Everything still slides out of the pan and clean up is the same.
My Granny taught me how to cook a fried egg. She used bacon grease. I use bacon grease to this day. I have her Griswold #3 cast iron pan that never ever cooks anything but eggs. Technique is the same. Spoon it over the eggs to your doneness preference on the yolk. The whites are perfect. Yum!
I eat fried eggs every morning for breakfast, I love them. But I don't like them to get crispy anywhere, I cook them gently so the whites are very tender. And I like the yolk to be thickened a little.
My grandpa made the best fried eggs and his secret was a piece of aluminum foil over the pan. It reflects the heat onto the top of the egg so you don't have to baste or flip. A regular sheet works but he actually had folded and worked sheets into a reusable cover. Miss that guy.
Wow. I kid you not. This is egg-actly how my mom used to make them and they were delicious. It’s great to see that my mom was a chef in the making! Love this video. As mom is no longer with us; it brought great memories. Tomorrow morning I am going to make them egg-actly (exactly) like mom (and you) Thanks so much for the video!!!
Same, I learned a bit about cooking fried eggs but I didn't like that metal spoon at all. And he also used a metal knife, lol. And he even said, "If I have to run to get a spatula..." 🤣 Yes, please, run and get a spatula!
I've read that it's not the same kind of problem it was years ago. The adhesions are better. I think I even saw Pepin cooking with metal in a nonstick.
I guess there are lots of ways to fry eggs. I was taught to cook with butter at low heat. Salt and pepper. Cover with a pot lid until the white is cooked through and the yolk is still soft.
Ill try this, but I have a feeling ill still prefer my go-to mirrored egg, lots of butter with a splash of water under a lid to steam it, never a brown edge or bottom. Chives and black pepper to plate with grilled tomatoes 😊
I don't have rice with my breakfast, but, I do like to use a variety of hot sauces on my eggs. Garlic, sour cream, and sriracha sauce on scrambled eggs is a big breakfast win. Don't forget the onion! It's basic, it's simple, it's a great way to start the day!@@BuddhaSunn
I've always been a country breakfast type of menu person, but, what is a Thai method of this way to do eggs and breakfast? Hot and spicy, I'm wide open too, (mostly)!@@R.Merkhet
@wsams maybe. I lost 60 lbs last year. A big part of that was measuring every ingredient that went into my body. But I also only ate delicious food. So, I had to find minimum amounts of calorie dense foods that made significant taste differences. In my opinion, 5 to 10 grams is the sweet spot for butter on eggs. Of course, you can keep dumping it on food, but at greatly reduced taste benefits. It was probably less than 250c :), but still too much for one meal.
The Spanish version of fried eggs is made with olive oil, following the same principles: a running yolk and crispy edges. I love both ways of cooking fried eggs.
Same here. I use sunflower oil instead of butter so the lid is a must for me too. I also put some very thin slices of ham under the eggs. I know at this point it´s a ´ham and eggs´ but I highly recommend it.
understandable but please consider that the butter is just a medium with which to evenly conduct heat, using the oil doesnt necessarily mean it will absorb into the egg especially if u take it out and put it on a sheet tray or something. it isnt absorbant the same way say, breading on a bit of fried food would be. all its doing is functionally evenly distributing the heat and wont really absorb into da egg ^_^
A splash of water in there first helps too. It gets under the white and helps it bubble up, and creating steam really helps cook the top better than just trapping heat.
Nothing beats Grandma Ninas fried eggs with bacon grease sunny side up with texas toast and jelly and rach style beans or refried beans with bacon grease on the side i miss my grandma especially her cooking she taught me a lot.
I agree. Best way to fry eggs ever. Though I flip mine. I love em when they're kind of in that middle ground between medium and hard, where its still soft and a little gooey but not runney at all.
You have to cover it with the lid or a plate for about sixty seconds so the steam poaches the top and you get some of the cooked white covering the yolk.
Love you, Chef. Love a basted egg. But I just don’t like browning on my eggs. I don’t like “snotty” eggs either. Basted in butter is key. My egg making process is nearly identical. I just pull them off the pan about a minute and a half earlier where the white near the yolk is properly set but before browning starts to happen.
interesting this style of fried eggs is what i grew up eating although i never liked the crispy edges, (I thought Mom over cooked them) as a grill cook for several years out of high school i never cooked them that way for customers or for myself, definitely need a few slices of Bacon to go along with the eggs and toast though!
Very cool pointers thanks! One other thing I like to do is use fork and skim the snotty layer that covers the yoke and put it directly on the pan. It whitens up and you don't have those couple of drops of snot capturing all the salt and pepper on the yoke.
No offense and a matter of taste but the Jacques Pepin method is wonderful. Medium hot pan, put eggs in a bowl. Gently pour into pan. A few drops of water. Drop the heat to low. Cover pan. Let cook until a fine white sheen on the yolks. Remove and serve. Deliciously delicate and perfect yolk consistency. Again some like crispy whites but I am not in that camp. Cheers
You can tell by sight when the butter is ready as well, basically when it starts foaming up and steam is coming off of it but it isn't burning. It will take some trial and error. I have a hearing loss and generally can't hear stuff sizzling unless the pan is *wildly* too hot or you're searing a steak or burger.
Lovely. I salt and pepper afterward, but sometimes I don't use either because the eggs are delicious just as they are. And sometimes, fried in Olive Oil. Buttered toast, a must!
I like to fry my eggs in a flat bottomed wok. Smoking hot oil and the egg is done after just a few spoonfuls of hot oil. Super crispy whites, perfectly runny yolk. Only downside for some might be that you don’t really see the yolks because the hot basting oil turns it a bit opaque. Taste and texture beat perfect looks though.
Also important: I want a runny yolk, so I don't put the eggs in the pan until the toast is completely ready. I like the butter a little browned anyway, so this ordering makes everything better.
I always use ghee, not butter, when frying my eggs. The silkiness is amazing! l also use a cast iron skillet because it crisps the eggs nicely without sticking.
@@scottmerric2180 Ghee is butter where the water and milk solids have been removed, a.k.a. clarified butter. And if your cast-iron pan has been well-seasoned over time it's definitely possible to cook eggs without them sticking. I also prefer to use a non-stick pan, though.
I do the butter, but my favorite is to cook a pound of bacon first and baste the egg in that grease. Still gets crispy edges. And yes, pepper is a must lol.
I like the MGS4 method of cooking sunny side up eggs. Putting a lid over it, for a few seconds. Been trying to use less butter the past few years. But used to use a ton of butter with eggs in the past.
Awesome! The crispy edges and solid whites are a must! Only thing I do different is over-easy for 20 seconds or so. Nice to see someone else who can actually make a decent egg! :)
The basics never disappoint, but I'm quite worried. Using a metal spoon to scoop the butter during basting on a non-stick pan though. I'm afraid that the teflon will be scraped a bit and will contaminating the food we're cooking. I personally will avoid using metal utensils on a non-stick pan.
Tilting the pan and let the butter be deep enough in one place that u can just place the spoon instead of scraping it to get all the butter w/o damaging the pan helps alot
The butter in that pan is not hot enough to properly fry an egg , it’s impossible to accomplish this with butter because it burns . Olive oil is the proper way, and lots of it . The egg should be basted with the hot oil and the whites should bubble up and inflate with golden crispy edges and underside . A bit of the hot oil over the yolk helps to cook and eliminate the “ snot “ factor while leaving only the yolk runny .
You don’t know what you’re talking about, I use butter to fry eggs just about every morning and it doesn’t burn. It takes about 3 to 5 minutes tops to fry it and it tastes great.
This is how I've always cooked mine except I do mine in a cast-iron pan that is still with me after 50+ years. The pan has been in my family since long before I was born (1962.)
I love eggs over medium with a runny yoke and a cooked white. I've learned to break the white "Sack" after the egg hits the pan. This causes the white to spread out making it much thinner than it normally would be so it also cooks faster. When the whites are opaque I flip them for about 20 seconds. Perfection! Whites are cooked and there's plenty of yoke to enjoy.
I grate a potato, medium size. Taking the now 'hash' mix it with creole seasoning then cook in pan with 50% butter and olive oil. Crispy edges, 6-7 minutes later I then flip in the pan. Then as side 2 is cooking, I put 3 eggs on top of the hash. Letting it sit a minute I put salt/pepper or seasoning of sorts on top lightly, cover with a lid. I turn my toaster on and when it's done typically the egg whites are done and the top of the yoke is just starting to cloud over. Uncover, plate and serve.
@@alaskaaksala123 Yet you felt compelled to leave this negative insulting comment. Are you still depressed Kamala lost and randomly raging on the internet?
The secret to any pro chefs cooking is an assload of butter and a truckload of salt. 😂
How is this not the top liked comment? 😂
And make a mess around the pan!
Honestly this and understanding how to use heat depending on what your cooking but thats the one most have trouble with
butter is delicious
@@BassibasukkiButter by itself is not delicious at all. It merely enhances the flavor of everything else when combined.
These are the best videos…….no music or loud background noise. Simple instructions and demonstration….. Thank you Chef..👏
There is background music, it's just in the background.
this is very scare, my cat is sad
Ditto 🐣
Allons
😂😂@@farzanaperveen3603
my first cooking lesson at age 7 was how to make a fried egg sandwich. It is still a comfort food for me 50 years later. 😋
What do you make yours on? I like an English muffin.
@@Klaus99999 for me i like normal loaf. Simple, cheap and you don't have to cut the bread yourself
I like garlic fried rice and not bread
I used to have fried eggs for breakfast. But as I got older, I realised that crystal meth for breakfast gives me more energy like no other
@@ZhuangJN
Garlic fried rice is the filipino way.. silog ftw
I absolutely love you had a whole section for "plating" where you just unpretentiously placed the eggs and two pieces of toast on the plate. No frilly parsley. No finely snipped chives. No absurd "edible flower" or anything. Eggs. Toast. Eat. Refreshing.
Plating = Get it on the plate. Success!!! 😁
The secret to how every trained chef makes their food taste great - butter. And more butter.
Absolutely not true. For example salads just need that subtle touch of gallon of olive oil.
@@WarlonWinterheart nice
@@WarlonWinterheart butter oil
And usually lots of salt!
I prefer way less greese or butter. I don't use salt and pepper. I don't want to take away the sweet flavor of the yoke. I do, however, sometimes sprinkle a tad bit of onion powder on them while cooking.
My grandpa told me that the last thing my grandma said before passing away was a request to make sure her eggs have the crispy edges like she loves.
He came out the kitchen with her eggs and she had passed on.
Fastforward some years and now i make my wife fried eggs and toast every saturday morning... Crispy on the edges!
RIP Grandma and Grandpa. Love ya both!
sorry to hear that... just lost my dad this year in july
Very cool story!
Very touching. ❤
😥❤
That was an awesome & touching story, I bet you had the best grandparents ever.!.!
I like this guy. He's like the most favorite teacher you had back in grade school and is somewhat amusing.
If you look closely, you’ll see an egg underneath that butter
Having a hard time, could you point it out?
classic american flavor - butter sugar salt
Bourdain said the same about pan grilling a steak. Butter. More butter.
😂😂😂
Lol! But I will try this same fried egg recipe asap
In Southeast Asia, we also love have a crispy sunny-side up egg.
A bit of difference is, me and a lot of people love to have a half-medium cooked yolk.
The yolk is not runny anymore, but still very soft, orange-y and yummy (not fully cooked or bright yellow).
Since we usually eat together with rice, the softness of the yolk and crispiness of the white part is complemented beautifully with a warm, fluffy and delicious rice.
😋
I agree 100% 👍
My Thai wife makes this for me ❤
I always aim for that kind of Yolk when I hard boil.
Video link please!
Yeah, I always order my eggs over medium when I go out to eat (though the other day I got fully cooked yolks, lol). I prefer them still able to run, but slowly.🙂
I'm 37, I never needed to cook in my life before, but life happens so, here I am... This will be my first recipe :))
Frank, saw this video before going to bed last night. My wife and I were intrigued. I made them this morning. BEST FRIED EGGS EVER. Thank you! Everything is better with butter!!! Ladling the butter over the eggs is brilliant…. Helps congeal the whites while flavoring the dish. I used my toast to sop up the pan after plating. ❤️
I can totally see you both having a serious conversation about this in bed !
And helps getting you one step closer to a heart attack
@@mihaelfacey Not one step. I would say gets you an entire mile closer lol.
@@mihaelfaceyquality grass fed butter is very healthy. Educate yourself.
Get your nose outta his a$$, and stop fan-girling.
OMG. FRAAAAANK!!!!!!!!! BEST EGGS IN THE KNOWN AND UNKNOWN UNIVERSE!!!!!!!!!!!!!!!!!!!!! 🥵 phew getting tired here Frank but you’re worth it ..!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😚😙🫶🫶🫶
Thanks for the clear instuctions, and not taking all day to do it. You did it in 3:14 and it was as easy as pi.
Sound is such an important part of my cooking process! There are certain pans I don't like using, because I can't hear when things start to sizzle. If you cook enough you start to get a feel for what something sounds like when it's frying, boiling, grilling, or anything else.
My father became blind and still cooked I asked how do you know when certain things are done and he told me you could hear it
A perfectly seasoned and taken care of cast iron pan is a deadly asset to the kitchen arsenal
It stops sisseling when the water has evaporated, easy! You can see it and you can hear it, if you ignore it you’ll smell it! 🤗❤️
My version uses a 6" cast iron fry pan with butter that 2 eggs fit in perfect; salt and pepper as desired. Put a lid on it to trap the heat for a minute, and slide them on the plate a minute or so later with nice uncooked yokes. No spatula. Wipe cast iron pan with paper towel, wipe cover lid. Put aside for the next use.
I have not washed that cast iron fry pan since I got it in the early 1980's.
Perfect eggs for me - and for any guests - with the best original non-stick pan out there.
Some of my guests like me to add some shredded cheese and melt that on top of the egg. That takes perhaps another 15-30 seconds. Everything still slides out of the pan and clean up is the same.
My Granny taught me how to cook a fried egg. She used bacon grease. I use bacon grease to this day. I have her Griswold #3 cast iron pan that never ever cooks anything but eggs. Technique is the same. Spoon it over the eggs to your doneness preference on the yolk. The whites are perfect. Yum!
Same!❤
My Mother did the same. She would tilt the pan to make it easier to spoon the grease. The top of the yolks would turn pink. Best fried eggs ever.
I made fried egg sandwiches last night for dinner and fried them in bacon grease.
In bacon grease is the only correct way to cook fried eggs.
I use both butter AND bacon grease.
I just love how it's back to basics, nothing fancy. Perfection!
I eat fried eggs every morning for breakfast, I love them. But I don't like them to get crispy anywhere, I cook them gently so the whites are very tender. And I like the yolk to be thickened a little.
Agree! I hate it when the edges are crispy!
Totally agree. Keep em soft and they'll melt in your mouth.
Agreed. That's how we have them in our house since we don't find the crispy white particularly tasty.
Do you keep it on low all the way?
@@sports872just like medium I'd say. We have an induction top and do the eggs on like 4-5. Most stuff for a general searing is about 7.
My grandpa made the best fried eggs and his secret was a piece of aluminum foil over the pan. It reflects the heat onto the top of the egg so you don't have to baste or flip. A regular sheet works but he actually had folded and worked sheets into a reusable cover. Miss that guy.
Me: I love Frank!!!
Frank's cardiologist: Me too, but tbh, I'm getting more concerned about him with each of these 101 videos.
Yeah, about time someone pointed out that that toast is a killer.
@@ardnfastexactly. Butter and eggs won't do the damage. the toast is the dangerous part.
Wow. I kid you not. This is egg-actly how my mom used to make them and they were delicious. It’s great to see that my mom was a chef in the making! Love this video. As mom is no longer with us; it brought great memories.
Tomorrow morning I am going to make them egg-actly (exactly) like mom (and you)
Thanks so much for the video!!!
The metal spoon in a non stick pan has my soul screaming
Triggering.
Same, I learned a bit about cooking fried eggs but I didn't like that metal spoon at all. And he also used a metal knife, lol. And he even said, "If I have to run to get a spatula..." 🤣
Yes, please, run and get a spatula!
He was pretty careful not to scrape too much, just spooning the bubbled up butter gently
Over sensitive lol.
I've read that it's not the same kind of problem it was years ago. The adhesions are better. I think I even saw Pepin cooking with metal in a nonstick.
I love the fact that i have been cooking eggs like this for years
I guess there are lots of ways to fry eggs. I was taught to cook with butter at low heat. Salt and pepper. Cover with a pot lid until the white is cooked through and the yolk is still soft.
I used to use the lid but I found this way the eggs come out perfect every single time because sometimes with the lid they are still snotty runny eggs
You can cook slower if you can't cook them without burning them. You really just have to know thy pan and you can save yourself a lot of time.
Ill try this, but I have a feeling ill still prefer my go-to mirrored egg, lots of butter with a splash of water under a lid to steam it, never a brown edge or bottom. Chives and black pepper to plate with grilled tomatoes 😊
Nice : )
Fried eggs are the best. Definitely my fav topping on a nice hot bowl of rice. Never thought of basting the egg though, great tip! Thanks, Frank!
Very nice topping for rice. I used to get it like that at Thai restaurants.
@@R.Merkhet My very favorite way to eat them is on rice with a bit of fish sauce and chili paste.
@@jonnytxdo you put the fish sauce and chilli paste on the rice or the eggs?
I don't have rice with my breakfast, but, I do like to use a variety of hot sauces on my eggs. Garlic, sour cream, and sriracha sauce on scrambled eggs is a big breakfast win. Don't forget the onion! It's basic, it's simple, it's a great way to start the day!@@BuddhaSunn
I've always been a country breakfast type of menu person, but, what is a Thai method of this way to do eggs and breakfast? Hot and spicy, I'm wide open too, (mostly)!@@R.Merkhet
I think most people who clicked this video did it because they were tired of making eggs that look exactly like these.
What?? How do you think they should look? That looks delicious
Eggsactly!
It took me 10 seconds to close the video in anger.
@@nature.earth.wisdom.low heat and cover the pan to get it less crispy and more evenly cooked. Much better.
Homeboy puts 250 calories of butter on those eggs for sure haha
I've been cooking eggs like this and they do not absorb much oil. 100 calories worth max. ❤
@wsams maybe. I lost 60 lbs last year. A big part of that was measuring every ingredient that went into my body. But I also only ate delicious food. So, I had to find minimum amounts of calorie dense foods that made significant taste differences. In my opinion, 5 to 10 grams is the sweet spot for butter on eggs. Of course, you can keep dumping it on food, but at greatly reduced taste benefits. It was probably less than 250c :), but still too much for one meal.
Why’s everyone so scared of butter?
@@emersonkepp heart problems
Calories is a measure of heat, not nutrients.
The Spanish version of fried eggs is made with olive oil, following the same principles: a running yolk and crispy edges. I love both ways of cooking fried eggs.
Less likely to give you a heart attack also.
Loved fried eggs in Spain!
In Italy too we don't use butter.
Spanish arteries are probably happier😄
Greece too :)
I actually end up putting a lid on top of my pan because i don't want to use that much butter. It cooks the whites and leaves the yolk nice and runny
Same here. I use sunflower oil instead of butter so the lid is a must for me too. I also put some very thin slices of ham under the eggs. I know at this point it´s a ´ham and eggs´ but I highly recommend it.
understandable but please consider that the butter is just a medium with which to evenly conduct heat, using the oil doesnt necessarily mean it will absorb into the egg especially if u take it out and put it on a sheet tray or something. it isnt absorbant the same way say, breading on a bit of fried food would be. all its doing is functionally evenly distributing the heat and wont really absorb into da egg ^_^
A splash of water in there first helps too. It gets under the white and helps it bubble up, and creating steam really helps cook the top better than just trapping heat.
I don't use butter at all because I can't stand the smell of butter cooking. 😂
I just flip mine over easy. I like the lid method but it takes longer
Nothing beats Grandma Ninas fried eggs with bacon grease sunny side up with texas toast and jelly and rach style beans or refried beans with bacon grease on the side i miss my grandma especially her cooking she taught me a lot.
Bacon grease and a cast iron skillet make the best fried eggs
Wrong.
Butter is what you use what you don't have bacon grease.
I agree. Best way to fry eggs ever. Though I flip mine. I love em when they're kind of in that middle ground between medium and hard, where its still soft and a little gooey but not runney at all.
Over medium! and they are delicious@@-BWS-
@@randyc5650eating eggs without bacon is like eating cookies without milk. Why would you not have bacon grease when making eggs?
My grandparents made them this way and is exactly how I was taught either butter or bacon grease lol
Frank really is the best cooking teacher on RUclips. Even if I know how to do it, I'll watch Frank.
yeah its not like most of us don't know how to make a fried egg but a pro tip never hurts
I've been making over-medium... I did not know this butter basting trick. Going to try this out the next time. Lot easier than flipping eggs.
My favorite way to eat fried eggs! Now I'm armed with the knowledge to make them like that consistently. Thanks, Chef
Frank Proto, those crispy fried eggs look delicious. Thanks for the great cooking tutorial!
Been frying eggs this way for 40 years! Fantastic flavor!
You have to cover it with the lid or a plate for about sixty seconds so the steam poaches the top and you get some of the cooked white covering the yolk.
I didn't use as much butter but simply using a little to start and following this video it really leveled things up
I think, in this video, the egg is just a delivery system...
To eat more butter! :)
It's way past my bedtime, and now I'm craving fried eggs! I love those crispy edges!
Love you, Chef. Love a basted egg. But I just don’t like browning on my eggs. I don’t like “snotty” eggs either. Basted in butter is key. My egg making process is nearly identical. I just pull them off the pan about a minute and a half earlier where the white near the yolk is properly set but before browning starts to happen.
Agreed! No browning.
@@terrio5258 Ditto- browned egg whites taste revolting.
I have never seen anyone baste an egg. brilliant.... now I am going to just baste everything in butter...
Frank's video are the best. Love the content! keep it up! :)
First Cooking video I'm able to follow along to!
Personally don’t like crispy lacy edges on my eggs but I fully support the butter technique.
I fry a piece of bread in the leftover butter. It makes cleanup easier too.
interesting this style of fried eggs is what i grew up eating although i never liked the crispy edges, (I thought Mom over cooked them) as a grill cook for several years out of high school i never cooked them that way for customers or for myself, definitely need a few slices of Bacon to go along with the eggs and toast though!
Very cool pointers thanks!
One other thing I like to do is use fork and skim the snotty layer that covers the yoke and put it directly on the pan. It whitens up and you don't have those couple of drops of snot capturing all the salt and pepper on the yoke.
Not the healthiest, but this is the fried eggs that makes me happy.
Yes the healthiest, actually.
My mouth waters every time I make a delicious fried egg sandwich😊😊
No offense and a matter of taste but the Jacques Pepin method is wonderful. Medium hot pan, put eggs in a bowl. Gently pour into pan. A few drops of water. Drop the heat to low. Cover pan. Let cook until a fine white sheen on the yolks. Remove and serve. Deliciously delicate and perfect yolk consistency. Again some like crispy whites but I am not in that camp. Cheers
How do we feel about the health tied to the butter portion?
150 calories of egg 300 calories of butter 😂
Butter makes it better. Always.
Eggs and butter are not the bad big pharma had us believing they were. @@RanoInsideGamer
Who cares about "calories "
Burn more calories than you consume then you'll have nothing to worry about
Heck ya! Nothin wrong with that!
I always do mine over easy. I'll have to give this a try next time.
You are the best chef Proto!
You can tell by sight when the butter is ready as well, basically when it starts foaming up and steam is coming off of it but it isn't burning. It will take some trial and error.
I have a hearing loss and generally can't hear stuff sizzling unless the pan is *wildly* too hot or you're searing a steak or burger.
Not a fan of crispy edges that’s overcooked imo, will def try the butter baste though
Lovely. I salt and pepper afterward, but sometimes I don't use either because the eggs are delicious just as they are. And sometimes, fried in Olive Oil. Buttered toast, a must!
I was a lil disheartened that my eggs the other day were brown around the edges, but they looked just like yours so now I'm happy 😊
Fried eggs in Asia all have crispy brown edges. If the edges aren't crispy, they're not properly cooked. (lol)
@@CliftonCostato me browning on eggs tasted and has the texture of burning plastic, it really is preferences
I can’t eat the crispy edges. I cut it off with my knife. 🙈
@@RavenAdventwingsyeah, never browned my edges until I moved to Japan, after a little while, it’s the only way I make them now.
Browned eggs taste and smell like burnt hair.
Does the size of the pan matter? Is it better to use a smaller pan if just doing one or two eggs?
I like to fry my eggs in a flat bottomed wok. Smoking hot oil and the egg is done after just a few spoonfuls of hot oil. Super crispy whites, perfectly runny yolk. Only downside for some might be that you don’t really see the yolks because the hot basting oil turns it a bit opaque. Taste and texture beat perfect looks though.
VERY BASED, very real for this. woks r great for eggs they get that oil very nicely distributed. ^_^
Top tips, Chef. Thanks so much.
Also important: I want a runny yolk, so I don't put the eggs in the pan until the toast is completely ready. I like the butter a little browned anyway, so this ordering makes everything better.
Thanks for sharing 🌻
Looks delicious, but no way I'm using that much butter.
Frank is great. I love this channel!
I always use ghee, not butter, when frying my eggs. The silkiness is amazing! l also use a cast iron skillet because it crisps the eggs nicely without sticking.
How do your eggs not stick when using a cast-iron pan??? I have non stick pan JUST for cooking eggs lol? And what's ghee?
@@scottmerric2180 Ghee is butter where the water and milk solids have been removed, a.k.a. clarified butter. And if your cast-iron pan has been well-seasoned over time it's definitely possible to cook eggs without them sticking. I also prefer to use a non-stick pan, though.
Ghee, that sounds great.
I do the butter, but my favorite is to cook a pound of bacon first and baste the egg in that grease. Still gets crispy edges. And yes, pepper is a must lol.
I prefer to use bacon grease over butter when I have it. Sooo yummy!
Your eggs are probably better than Frank's
I always make bacon so that's what I use as well. But basted in butter sounds like a tasty way to go too.
First time cooking and trying fried eggs and now I’m in love
I don't like a crispy edge on my eggs. But I do my eggs exactly like that just at a lower temperature not to get the crispy edge
Me too 🎉
I like the MGS4 method of cooking sunny side up eggs. Putting a lid over it, for a few seconds.
Been trying to use less butter the past few years. But used to use a ton of butter with eggs in the past.
Everything tastes better with butter!
In Spain we make them with olive oil (no butter) and some garlic on it. Delicious.
love your vids Frank, you're a really great chef!!!
This totally worked thank you!!!!
Awesome! The crispy edges and solid whites are a must! Only thing I do different is over-easy for 20 seconds or so. Nice to see someone else who can actually make a decent egg! :)
for sure I will try this love them with fried tomatoes and mushrooms
The basics never disappoint, but I'm quite worried. Using a metal spoon to scoop the butter during basting on a non-stick pan though. I'm afraid that the teflon will be scraped a bit and will contaminating the food we're cooking. I personally will avoid using metal utensils on a non-stick pan.
Tilting the pan and let the butter be deep enough in one place that u can just place the spoon instead of scraping it to get all the butter w/o damaging the pan helps alot
Frying eggs in a Teflon pan is the mark of an inexperienced cook.
Even if you're super careful it seems like most non stick pans degrade after at best 5 years
Just use a plastic or wooden utensil
Well done Chef👍…I use cast iron, and over easy with the egg, and yes on plenty of butter. Medium heat, too much heat spoils the butter.
Dat me^^^
The butter in that pan is not hot enough to properly fry an egg , it’s impossible to accomplish this with butter because it burns . Olive oil is the proper way, and lots of it . The egg should be basted with the hot oil and the whites should bubble up and inflate with golden crispy edges and underside . A bit of the hot oil over the yolk helps to cook and eliminate the “ snot “ factor while leaving only the yolk runny .
You don’t know what you’re talking about, I use butter to fry eggs just about every morning and it doesn’t burn. It takes about 3 to 5 minutes tops to fry it and it tastes great.
This is how I've always cooked mine except I do mine in a cast-iron pan that is still with me after 50+ years. The pan has been in my family since long before I was born (1962.)
Doesn’t surprise me that he’s American with all that butter 😂😂
What non-stick pan are you using?
next week. How to boil water
🤣🤣🤣
I love eggs over medium with a runny yoke and a cooked white. I've learned to break the white "Sack" after the egg hits the pan. This causes the white to spread out making it much thinner than it normally would be so it also cooks faster. When the whites are opaque I flip them for about 20 seconds. Perfection! Whites are cooked and there's plenty of yoke to enjoy.
Given the amount of butter he used for 2 eggs alone, we'll be able to measure someone's expected life span by the amount of fried eggs they've eaten.
Wrong, butter is not as bad as it's made out to be. Seed oils are way worse and they're nearly in every food
@@stevegwizzle3560 true but i dont use any oil or butter and its much less calories
Butter is not bad for you. We were all lied to about butter. It actually makes your pants fall off.
@@skeptic9876please. Eggs are only like 80 calories....cant get much lower than that.
Why doesn’t olive oil do..?
I grate a potato, medium size. Taking the now 'hash' mix it with creole seasoning then cook in pan with 50% butter and olive oil. Crispy edges, 6-7 minutes later I then flip in the pan.
Then as side 2 is cooking, I put 3 eggs on top of the hash. Letting it sit a minute I put salt/pepper or seasoning of sorts on top lightly, cover with a lid. I turn my toaster on and when it's done typically the egg whites are done and the top of the yoke is just starting to cloud over. Uncover, plate and serve.
0:11 You underestimate your viewers.
My heart feels clogged just watching this....but my taste buds are begging for a taste. :) Liked.
Too hot. Bottom of egg turned into inedible plastic. He couldn't cut that egg with a fork. Is everyone blind? look at 2:44
Thanks for your opinion, but . . . that’s all that it is.
I agree 100%
You're correct. Marco Pierre White does them better. Poach them in butter, but don't overcook them.
Please…I know it makes you feel important.. but, feel important somewhere else ok
@@alaskaaksala123 Yet you felt compelled to leave this negative insulting comment. Are you still depressed Kamala lost and randomly raging on the internet?
My lil 5 yr ol grandson loves his runny yolk, call's it Falling River😊
Why would anyone want crispy edges on fried eggs? Legit curious
Indeed
The same reasons you toast bread or crisp bacon.
I wouldn't.
Hi ,that looks delicious. What brand Is your non stic.
Like 5$ of butter 🧈 for 2 eggs 🍳
silly question but is there a minimal amount the yolk has to cook for health reasons? and how do you know when enough?
I may be in the minority, but I hate runny yolk -- give me those fried eggs over-hard
Why?
@@LilReexe4012XX b/c I do not like runny eggs
Very yummy food...nice recipe
This guy needs a lesson