I love these cooking basics videos. Especially when you go over details about why you're cooking them the way you do. For the longest time I strugged with eggs until I saw a video and someone said "make sure your cooking surface isn't over 300 degrees." That made all the difference in the world and I'm glad to see you say the same thing!
@thehungryhussey my wife has recently been adding sour cream (1 TBS per 2 eggs) to her scrambled eggs. Amazingly, they taste delicious and are more fluffy than with milk. Enjoy
I can tell, you have never worked as a breakfast cook. 250 is the best temp. Do not add milk or water to scrambled eggs. You missed a few other types of cooked eggs. Inexperienced of course. But that's alright. 275 far to high. For eggs. Go watch some real breakfast cooks. You will learn.
Great video! Love your down home country cooking Matt. I get hungry every time I watch one of your videos and love the ones you do about what you liked growing up. Keep up the good work!
Good tip man, on that slimey bit just around the egg yoke. I never knew that, I will do that from now on as well. I love sunnyside up. Scrambled also, like you do, not overcookimg them. Them eggs look yummy, sir❤😊
Hey Matt, I spent 42+ years in the food service industry everything from dishwasher to Head Chef. And I did the same thing you did, break up the whites under the yolk. I did it to cook them faster. God bless and keep on cooking. Love to see you doing a cook with Blackstone Betty. I love both your cooking styles.
For me I usually do an over easy. My mom used to cook me either sunny side up or a "popped up" egg (made sunny side, no flip but tilt the pan and use a spoon to pour grease over the top. All very nice!
These are all perfect Matthew! I'm a sunny up guy. One tip for eggs that I'll share... On my 4 burner, I only turn on the 2 outside burners, and cook in the middle. And, clarified butter is your best bet! Thanks for another great vid my friend!
Good video Mathew ,I know its late in the day but had a crazy Sunday , it almost 9 : 00 pm and you made me want Eggs !!! THANK you Frank from montana......
I like eggs cooked in all 4 fashions, even including a hard boiled egg. Scrambled is probably #1. Three eggs with cream mixed in a blender then scrambled always comes out very lite and fluffy. Enjoyed your video. 👍😊👌
Thank you for the detail about the butter and oil, if my butter Browns I've got it too hot is it really the thing to remember. Thank you for helping this Layman.
Thanks for the advice! One tip that I learned for eggs cooked in all ways is to wait to add salt until the end. Adding salt in the beginning causes the eggs to sweat and makes them cook slower and the end result to be mooshy
Excellent video Hussey! I'm actually to the point where I use my Blackstone five times more than my Weber gas grill. I'm even using my Weber kettle charcoal grill more and more. Thanks for this because those eggs look fantastic.
I still like the cover with a splash of water under it for a sunny side up, just enough to set that top. Your right you don't get that picture perfect yellow yolk but i'm normally doing 6 of em at a time and dont have the time to baby them
Our house does a "fried scramble egg", beet egg in bowl, pour over black stone & let it fry. Fold over cheese for a sandwich. Use olive oil over butter, higher smoke point. P.s. are you going to be at the cheerwine festival next month?
great video. very informative! the best thing to do. imo. cook a sunny side up or over medium. put them on top of sum grits or rice add sum hotsauce. then the grain of your choosing soaks up all the delicious yolk. and have a peice of toast.and thats, as you would say. is good groceries lol
My favorite eggs are the ones anyone else makes for me! But, during quarantine, my husband,kids and I enjoyed crumbled bacon, egg and home shredded cheddar wraps. I still do those every once in a while.
Favorite eggs. Used the Blackstone. First make hash-brown potatoes, spread them about 3/8 to 1/2”. Cook them on butter and let some butter melt on the top. When the hash-browns are about 85% cooked on the bottom side pour your stirred raw eggs on top. Just prior to pouring the stirred eggs begin cooking your vegetables. This includes poblano peppers, mushrooms and some diced tomatoes. Tomatoes are an option. Once cooked, don’t overcook, spread the vegetables and mushrooms evenly over the hash-browns.. Last ingredient, then place about a 1/4 to 3/8” of grated cheese over the top. After the grated cheese is added, you can at this time carefully fold the hash-browns over edge to edge. This is a hash-brown/egg omelette. We call it our Mexican hash-brown omelette. We live in Baja MX. The poblanos you can buy pre-cut and frozen here in MX. Mushroom added will make an incredible tasty breakfast. Pre-grill the mushrooms in butter to our liking. The hash-browns when folded are golden brown. The eggs have no problem immediately cooking. Then you place the entire which can be 12” to 16” in length on a platter for a spectacular presentation. You can spread addition cheese and mushrooms on top for accent - but don’t hide those golden hash-browns too much. Try it. We sometimes have a dash to Tabasco sauce or Mexican salsa(s). Scrumptious.
Great job it really helped a lot understanding how to cook eggs the right way. I eat breakfast every day so I kinda change it up every day how I cook my eggs.
Sunny side up great with grits. Over easy great with bacon sausage and gravy pancakes or what ever for big breakfast. Marble eggs. Great for sandwiches and scrambled good for whatever lol
Hey, I appreciate all of your helpful videos! A am a new Blackstone owner and am “hungry” for as much help as I can get. I know I can’t give you any tips on cooking, but for scrambled eggs I always use a spoonful of dukes mayo in mine. No milk for me. There’s just something about that dukes! Give it a try!
Love this egg video. I like over easy and my partner love over medium. Always have a hard time. Learn now that I need to watch the heat of the griddle. Breaking that so called middle clear portion is great idea.
I usually hit a pad of butter with PAM spray before adding the egg. I have also hit the spatula with PAM to stop the egg from sticking to the spatula. I do this for scrambled, over XYZ, or an omelette.
Huss-dawg!!! Great video! Very informative about eggs on the griddle. Like that you gave us the temperatures. I like scrambled eggs with American cheese. Have a good week.
😅 I love your videos I'm new to your Channel and I like my eggs scrambled I stay in apartment but we have a community room that just got a new Blackstone griddle and of course they want me to cook watching your videos just coming in handy you make it look so easy so don't stop what you're doing down to earth cooking is where's at😅😅
i just like eggs. over medium on a sandwich sour dough like a grilled cheese no butter but mayo on the outside cheese egg browned ham slices grilled onions more cheddar cheese bread. delicious.
Matt, you are definitely the egg-master. I have no favorite egg. I just like eggs. One thing I learned from this is griddle temperature. You did say to have the cooking surface 300 degrees or lower. Correct? Pops Allgood
Quick egg story (sort of). in the early 60's, close to San Antonio, TX, an enterprising group of folks had what was known as a "dude ranch". It was a resort with a horse race track. At one point, they built a wild west town, the sort of place you'd expect a Western movie to be filmed. It wasn't an "authentic" movie set western frontier town, though, because it had a wide range of "modern" (well, modern for the 1960's) businesses; a hotel decked out like a brothel (lots of red velvet), a saloon with live country western bands most nights, and lots of different types of shops. Of course, one of them was where the touristy types could go get tin type photos taken with old timey costumes. In case you didn't know anything about tin type photo processing, one of the ingredients or chemicals used is Sulfuric acid. And, since the shop was owned by my uncle, and I spent a lot of time at the town and shop, I ended up working there, taking and processing the photos (it was actually light sensitive paper, which when processed correctly, rendered the old fashioned tin type sepia toned photos). After doing that for quite a while, i got to the point where I couldn't be in the house when eggs were being cooked because I found the sulfur smell of the eggs to be overwhelming. So, to answer your question, for MANYyears, my favorite egg was one in an unbroken shell! However, today, some 60 years later, I'm good wtih over easy and the occasional omelet - extra sun dried tomatoes please! Love you, Hussey, keep up the good work, brother.
I love making omelets. Can you cook omelets on the grill? I also loved your price of eggs joke. I can relate, coming from NY. Nobody here laughs any more.
Over light or medium are my favorite....I made the breakfast bowl yesterday, bacon, sausage, potatoes, eggs, cheese, then put sausage gravy over it..... Delicious! Added the gravy once off the griddle.... Not that good yet..... Only my second cook, first didn't go well, cooked at too high of a temp because I am impatient...... Second, the breakfast worked great, at about 325...
These eggs are Egglands best. I do like to buy from local folks, but just didn't allow for it this go around. The apron is a Hudson apron from Amazon. Here's a link - amzn.to/3H88y37
My blackstone top seasoning is chipping off, I think I used too much oil when seasoning. Would you recommend but sanding it down and start over or keep cooking on it?
Only in America....... Made the mistake of ordering scrambled eggs at a Silver Diner while visiting our US daughter only to be presented with a few leaves of dried out egg which looked as if it had been scraped off the floor. Watching this method explains why American scrambled eggs are anything but soft fluffy cooked eggs.
Hussey I got to say whatever you're cooking on your blackstone I'm with ya. I do my bacon 5lbs at a time on mine and vac seal portions for quick breakfasts in the mornings. Do you find the grease holder is too small for larger cooks like a bunch of bacon? I have. Can't change it out when it's hot. What do you do when you run out of space to catch the grease?
Hi Steve! I get what you mean for sure on those large bacon cooks. Have you ever seen this? Also comes with a blocker. blackstoneproducts.com/collections/griddle-care/products/rear-grease-collection-disposal-system
How even is the cooking surface with this griddle? Another reviewer is seeing many cool zones on the griddle. Makes it difficult for us beginners. I want an even temperature grilling surface.
So, I don’t see big swings. Check this video out here - ruclips.net/video/1fLI6hRV02g/видео.html I cooked biscuits on the left side and should show a great way it heats.
I always recommend turning the burners off and cycling them to get low temps. Adding water helps bring temps down faster. So you’d add water, let evaporate, butter and eggs. Turn off burner if needed.
What does a person do if the griddle is designed not to go down to the temperature you mention in the first minute of this video? The Model 2325 will not go that low as per Blackstone customer support.
I thought I noted it in the video, I looked and didn't catch it, but you can cycle the burners, turn them off. Also the water trick is nice to use also that I mentioned in the video helps bring the temp down.
@@thehungryhussey So why is none of this mentioned in any information from Blackstone when a product is first opened. Why is the product designed to not meet the temperatures you and others say to use? Too many unanswered questions for basically a great product.
Fold your eggs over don’t stir them.dump them whole on the grill then allow the yolks to break as folding and always pull them when still looking slightly wet…add cheese just before the finish…😊
I love these cooking basics videos. Especially when you go over details about why you're cooking them the way you do. For the longest time I strugged with eggs until I saw a video and someone said "make sure your cooking surface isn't over 300 degrees." That made all the difference in the world and I'm glad to see you say the same thing!
Eggs are simple but difficult.
But why?
@thehungryhussey my wife has recently been adding sour cream (1 TBS per 2 eggs) to her scrambled eggs. Amazingly, they taste delicious and are more fluffy than with milk. Enjoy
I can tell, you have never worked as a breakfast cook. 250 is the best temp. Do not add milk or water to scrambled eggs. You missed a few other types of cooked eggs. Inexperienced of course. But that's alright. 275 far to high. For eggs. Go watch some real breakfast cooks. You will learn.
Not really. My wife screws up scrambled eggs. Just be gentle. What makes them difficult for you? I am a professional cook. Maybe I can help.
Great video! Love your down home country cooking Matt. I get hungry every time I watch one of your videos and love the ones you do about what you liked growing up. Keep up the good work!
Busting up those whites around the yolk has changed my egg cooking ways forever! (The kids send their gratitude 😅) TY Matthew!
Thanks Denise! Appreciate you!
I love the back to basics shows. Everything is about the details. Keep up the good work!!!
Good tip man, on that slimey bit just around the egg yoke. I never knew that, I will do that from now on as well. I love sunnyside up. Scrambled also, like you do, not overcookimg them. Them eggs look yummy, sir❤😊
Hey Matt, I spent 42+ years in the food service industry everything from dishwasher to Head Chef. And I did the same thing you did, break up the whites under the yolk. I did it to cook them faster. God bless and keep on cooking. Love to see you doing a cook with Blackstone Betty. I love both your cooking styles.
For me I usually do an over easy. My mom used to cook me either sunny side up or a "popped up" egg (made sunny side, no flip but tilt the pan and use a spoon to pour grease over the top. All very nice!
Thanks! I love the over easy or "over light" myself.
I don't have a Blackstone (apartment livin) but I make sunny side up once a week. Thanks for the tips
These are all perfect Matthew! I'm a sunny up guy. One tip for eggs that I'll share... On my 4 burner, I only turn on the 2 outside burners, and cook in the middle. And, clarified butter is your best bet! Thanks for another great vid my friend!
Good video Mathew ,I know its late in the day but had a crazy Sunday , it almost 9 : 00 pm and you made me want Eggs !!! THANK you Frank from montana......
I like eggs cooked in all 4 fashions, even including a hard boiled egg. Scrambled is probably #1. Three eggs with cream mixed in a blender then scrambled always comes out very lite and fluffy. Enjoyed your video. 👍😊👌
Thanks David for watching!
Hello from Gatlinburg TN Smoky Mountains Park Mr Hussey...From one Hussey to Another 🌄🏞️🐻
Thank you for the detail about the butter and oil, if my butter Browns I've got it too hot is it really the thing to remember.
Thank you for helping this Layman.
Glad to be of help buddy.
I like the tip about breaking the white. I’ve never done that. Awesome!
Out of all ypur videos I love, this one is by far my favorite. Been wondering how you do your eggs so great. Thank you sir.
There’s no secrets at all here!
Thanks for the advice! One tip that I learned for eggs cooked in all ways is to wait to add salt until the end. Adding salt in the beginning causes the eggs to sweat and makes them cook slower and the end result to be mooshy
Interesting find. Thanks for the advice.
I appreciate your video I’ve learned a lot thank you
Thanks! Appreciate you watching!
Excellent video Hussey! I'm actually to the point where I use my Blackstone five times more than my Weber gas grill. I'm even using my Weber kettle charcoal grill more and more. Thanks for this because those eggs look fantastic.
It's so versatile. I don't use my grills as much either. Love using the Blackstone for pretty much everything.
I love over easy with toast to dip in them!
Thanks for the info -i'll give it a try (always had trouble with eggs) my favorite is over easy, Tell next time have FUN !
Your videos are so helpful!
Thank you so much! That means a lot!
Good advice as always Hussey! Over easy is my favorite!
Thanks 3B!
Thanks so much for this content! You took my sunny side up game to the next level! Next time in High Point/ Thomasville gonna get some heifer dust!!!
Thank you sir!
I still like the cover with a splash of water under it for a sunny side up, just enough to set that top. Your right you don't get that picture perfect yellow yolk but i'm normally doing 6 of em at a time and dont have the time to baby them
Hello neighbor happy Sunday enjoyed the video keep him up😃
Our house does a "fried scramble egg", beet egg in bowl, pour over black stone & let it fry. Fold over cheese for a sandwich. Use olive oil over butter, higher smoke point. P.s. are you going to be at the cheerwine festival next month?
great video. very informative!
the best thing to do. imo. cook a sunny side up or over medium. put them on top of sum grits or rice add sum hotsauce. then the grain of your choosing soaks up all the delicious yolk. and have a peice of toast.and thats, as you would say. is good groceries lol
That sounds like Good Groceries to me!
My favorite eggs are the ones anyone else makes for me! But, during quarantine, my husband,kids and I enjoyed crumbled bacon, egg and home shredded cheddar wraps. I still do those every once in a while.
Favorite eggs. Used the Blackstone. First make hash-brown potatoes, spread them about 3/8 to 1/2”. Cook them on butter and let some butter melt on the top. When the hash-browns are about 85% cooked on the bottom side pour your stirred raw eggs on top. Just prior to pouring the stirred eggs begin cooking your vegetables. This includes poblano peppers, mushrooms and some diced tomatoes. Tomatoes are an option. Once cooked, don’t overcook, spread the vegetables and mushrooms evenly over the hash-browns.. Last ingredient, then place about a 1/4 to 3/8” of grated cheese over the top. After the grated cheese is added, you can at this time carefully fold the hash-browns over edge to edge. This is a hash-brown/egg omelette. We call it our Mexican hash-brown omelette. We live in Baja MX. The poblanos you can buy pre-cut and frozen here in MX. Mushroom added will make an incredible tasty breakfast. Pre-grill the mushrooms in butter to our liking. The hash-browns when folded are golden brown. The eggs have no problem immediately cooking. Then you place the entire which can be 12” to 16” in length on a platter for a spectacular presentation. You can spread addition cheese and mushrooms on top for accent - but don’t hide those golden hash-browns too much. Try it. We sometimes have a dash to Tabasco sauce or Mexican salsa(s). Scrumptious.
Sounds great!
Great job it really helped a lot understanding how to cook eggs the right way. I eat breakfast every day so I kinda change it up every day how I cook my eggs.
Hope you got something informative! Thanks for watching!
That was a nice and simple breakdown of cooking eggs in multiple ways that are some appreciated basics. Thank Dbl H
Love watching your shows
Thanks Pat!
great segment Hussey. The EGGMASTER holding school....lol
I like my eggs scrambled and over easy! I also like to add cut up leftover pizza to my scrambled eggs. Sounds odd but it’s delicious. 😊
Whoa! Now that combo sounds interesting!
I do the same thing!!
Over easy are the best and bologna egg and cheese sandwich!
Nice instructional video, Matt! For me, it's scrambled or over easy...unless it's on a sandwich, then the marbled works great.
I like my eggs! But I prefer them sunny side up! 👍🏻👍🏻
Great job Hussey I like the over light!
Love me some eggs! Over easy for me. Wife likes scrambled.
Sunny side up great with grits. Over easy great with bacon sausage and gravy pancakes or what ever for big breakfast. Marble eggs. Great for sandwiches and scrambled good for whatever lol
Eggcellent.
Like every type of egg.
I hear you there my friend!
I sure make more of an effort to savor the flavor of eggs these days, no matter how I cook them😊 Prices are getting more reasonable again👍
They certainly are, finally!
Hey, I appreciate all of your helpful videos! A am a new Blackstone owner and am “hungry” for as much help as I can get. I know I can’t give you any tips on cooking, but for scrambled eggs I always use a spoonful of dukes mayo in mine. No milk for me. There’s just something about that dukes! Give it a try!
Interesting and I have no doubt it's great! Nice tip!
Love this egg video. I like over easy and my partner love over medium. Always have a hard time. Learn now that I need to watch the heat of the griddle. Breaking that so called middle clear portion is great idea.
I'm glad you got something out of this my friend!
I usually hit a pad of butter with PAM spray before adding the egg. I have also hit the spatula with PAM to stop the egg from sticking to the spatula. I do this for scrambled, over XYZ, or an omelette.
Certainly needs some kind of oil for sure!
Over easy for me, always!
That delicious runny yoke is the reason why i wanna eat so many eggs 😅
Hahahl.. It's SOOO good!
Love the information contain here. My favorite is over medium.
Over medium, served over a biscuit, yellow runs down and soaks into the biscuit…….yum.
PERFECT! Been looking for a video like yours for a while now.💪👍
Glad it was helpful!
I do my scrambled eggs with half and half and cook them in a cast iron skillet on my Blackstone so I can get them really fluffy. thanks!
Huss-dawg!!!
Great video! Very informative about eggs on the griddle. Like that you gave us the temperatures.
I like scrambled eggs with American cheese.
Have a good week.
Temps is what it's about with these suckers. A little off and your eggs are not that great!
We needed this video! Thanks!
Glad you enjoyed it and hopefully got something from it!
My favorite eggs is when the eggs are cooked. I have no preference. But I do love Egg Souffle
I'm with you. Love all kinds of eggs!
😅 I love your videos I'm new to your Channel and I like my eggs scrambled I stay in apartment but we have a community room that just got a new Blackstone griddle and of course they want me to cook watching your videos just coming in handy you make it look so easy so don't stop what you're doing down to earth cooking is where's at😅😅
Oh nice that they have a Blackstone in there! That's sweet! Glad to see you around and hope to see more of you! Thanks for watching!
I like dipping eggs
Usually with English muffin
LoL. I like'm without the shell best😂!!!!
Shell = Calcium 😀
i just like eggs. over medium on a sandwich sour dough like a grilled cheese no butter but mayo on the outside cheese egg browned ham slices grilled onions more cheddar cheese bread. delicious.
Luv Sunny Side Up first, scrambled next, and then omelet....
I use a steamer cover for my sunny side up.
Hi 🧑🎤♥️I'm Iranian girl👸🌹 village life is relaxing and nice 😍🙏 thanks for your support 🌹♥️♥️♥️
Great video but would like to know what the temp setting is at (high/medium/low) visual if possible but no complaints. 👏🏽
Noted!
My favorite is over medium. I also like poached, boiled and sunny side up.
Dang it boy!! Medium for me.
Dang it brother you need some grits to put those creamy eggs on!! Awesome man!
Matt, you are definitely the egg-master. I have no favorite egg. I just like eggs. One thing I learned from this is griddle temperature. You did say to have the cooking surface 300 degrees or lower. Correct?
Pops Allgood
Yes sir Pops! Go low brother!
@@thehungryhussey Hey thanks for the info. I learn something every day.
Quick egg story (sort of). in the early 60's, close to San Antonio, TX, an enterprising group of folks had what was known as a "dude ranch". It was a resort with a horse race track. At one point, they built a wild west town, the sort of place you'd expect a Western movie to be filmed. It wasn't an "authentic" movie set western frontier town, though, because it had a wide range of "modern" (well, modern for the 1960's) businesses; a hotel decked out like a brothel (lots of red velvet), a saloon with live country western bands most nights, and lots of different types of shops. Of course, one of them was where the touristy types could go get tin type photos taken with old timey costumes. In case you didn't know anything about tin type photo processing, one of the ingredients or chemicals used is Sulfuric acid. And, since the shop was owned by my uncle, and I spent a lot of time at the town and shop, I ended up working there, taking and processing the photos (it was actually light sensitive paper, which when processed correctly, rendered the old fashioned tin type sepia toned photos). After doing that for quite a while, i got to the point where I couldn't be in the house when eggs were being cooked because I found the sulfur smell of the eggs to be overwhelming.
So, to answer your question, for MANYyears, my favorite egg was one in an unbroken shell! However, today, some 60 years later, I'm good wtih over easy and the occasional omelet - extra sun dried tomatoes please!
Love you, Hussey, keep up the good work, brother.
Love your information.
Question, what do you use for a work table. Any ideas?
I bought a 5’ stainless table from Amazon.
I love making omelets. Can you cook omelets on the grill? I also loved your price of eggs joke. I can relate, coming from NY. Nobody here laughs any more.
Oh yeah, cook omlettes all the time. Here's that video. ruclips.net/video/rBoYBcq4YuU/видео.html
@@thehungryhussey thanks!
I LIKE OVER EASY 2ND SCRAMBLED
Looks delicious!
Thanks my friend!
Sunny side up the best way is to put a cover over the eggs. Then the yolk will steam perfectly
Only problem with that is the yolks will haze up and not be as yellow, but still good.
Yes...Temp is the key..thx bt
Over medium with some salt and pepper, with some buttered rye toast. SHOOOOOOOOWEEE boy!
My favorite eggs are eggs with Roma tomatoes, green onions and mushrooms scrambled.
Yummm! Sounds so good!
Keep them coming. You fan...
Scrambled eggs with cheese or an omelette. Hard fried egg for me on a sandwich 🤤
In the restaurant we called that second style, over well
I Love a Southwest Omelet, with Pico & Sausage.
FYI When u get the edges of a egg a little crispy it refers to a French lace egg .
Omelettes definitely #1
Over light or medium are my favorite....I made the breakfast bowl yesterday, bacon, sausage, potatoes, eggs, cheese, then put sausage gravy over it..... Delicious! Added the gravy once off the griddle.... Not that good yet..... Only my second cook, first didn't go well, cooked at too high of a temp because I am impatient...... Second, the breakfast worked great, at about 325...
Where do you buy your eggs? Free rage organic? Also what brand if your apron?
Thanks great video! 👍
These eggs are Egglands best. I do like to buy from local folks, but just didn't allow for it this go around. The apron is a Hudson apron from Amazon. Here's a link - amzn.to/3H88y37
Over easy is my favorite
My blackstone top seasoning is chipping off, I think I used too much oil when seasoning. Would you recommend but sanding it down and start over or keep cooking on it?
Soft scrambled
Only in America.......
Made the mistake of ordering scrambled eggs at a Silver Diner while visiting our US daughter only to be presented with a few leaves of dried out egg which looked as if it had been scraped off the floor.
Watching this method explains why American scrambled eggs are anything but soft fluffy cooked eggs.
Hussey I got to say whatever you're cooking on your blackstone I'm with ya. I do my bacon 5lbs at a time on mine and vac seal portions for quick breakfasts in the mornings. Do you find the grease holder is too small for larger cooks like a bunch of bacon? I have. Can't change it out when it's hot. What do you do when you run out of space to catch the grease?
Hi Steve! I get what you mean for sure on those large bacon cooks. Have you ever seen this? Also comes with a blocker.
blackstoneproducts.com/collections/griddle-care/products/rear-grease-collection-disposal-system
what apron are you running i like that
It's a Hudson brand apron. I love that apron. amzn.to/3wUlmYN
I love eggs, just about any way.
You're the GOAT
Thanks for the kind words my friend!
My are scrambled!!
Cannot go wrong!
Your eggs look fire lol
Thank you so much!
How even is the cooking surface with this griddle? Another reviewer is seeing many cool zones on the griddle. Makes it difficult for us beginners. I want an even temperature grilling surface.
So, I don’t see big swings. Check this video out here - ruclips.net/video/1fLI6hRV02g/видео.html
I cooked biscuits on the left side and should show a great way it heats.
Even on the lowest setting my flat top runs at 340. Any suggestions? Traeger flatrock
I always recommend turning the burners off and cycling them to get low temps. Adding water helps bring temps down faster. So you’d add water, let evaporate, butter and eggs. Turn off burner if needed.
I like mine where the yoke still jiggles unless its scrambled.
I cook them in silicone egg rings.
What does a person do if the griddle is designed not to go down to the temperature you mention in the first minute of this video? The Model 2325 will not go that low as per Blackstone customer support.
I thought I noted it in the video, I looked and didn't catch it, but you can cycle the burners, turn them off. Also the water trick is nice to use also that I mentioned in the video helps bring the temp down.
@@thehungryhussey So why is none of this mentioned in any information from Blackstone when a product is first opened. Why is the product designed to not meet the temperatures you and others say to use? Too many unanswered questions for basically a great product.
What kind of butter do you use
I use store brand unsalted butter. Sometimes I feel bougie and get Kerrygold. lol
Fold your eggs over don’t stir them.dump them whole on the grill then allow the yolks to break as folding and always pull them when still looking slightly wet…add cheese just before the finish…😊
Ok thanks!