This channel has become a go-to for me regarding culinary technique and wisdom. I really respect professionals who don’t gatekeep information, but rather share it with everyone. Humble, efficient, and delicious cooking, as always.
I also love how videos are just straight to the point, no bullcrap. Some other creators I watch would make a 35 min video out of this and I simply wouldnt click it.
Fascinating variety of methods. I’m soon to be 80 and my grandmother cooked her fried eggs similarly to the olive-oil fried eggs but with post-WW2 ingredients. Firstly, the pan that was used for cooking bacon and frying the eggs was never washed. The fat used was a combination of lard and residual bacon fat, and after cooking the fat was left to solidify in the frying pan until the next time the bacon and eggs were fried; which was normally the next day as my grandfather had bacon/eggs/fried bread* (and occasionally black pudding) every day before he left to start his 6am shift in the factory! The eggs were wonderful but the thing I remember most, and the thing i still try to reproduce, were the lace-like crispy edges as a counterpoint to the silky yolks. Both my grandparents lived to a ripe old age so I guess all the fat, and all the hard work, did them no harm. * no beans, mushrooms, hash browns etc back then, although occasionally there’d be a reheated piece of bubble-and-squeak from the previous day.
Just to give my own opinion of advocacy for the "flip and pressed" egg, it's one amazing hangover technique, plus it can be elevated if its fried in chili oil and pair it up with rice. 👌
I cook them with a bit of oil and generous amount of butter. Slightly crispy on the bottom but soft yolk. You can flip it too and keep the yolk soft. Delicious
A tip for the steamed one that i like to do personally. Cold pan, add oil, crank the heat to high heat, egg in immediately, lid on. This gives it a crisp fried bottom with a lovely steamed top, due to the egg still having enough moisture there is no need to add water. My favourite way i make eggs :) Give it a go!
Yes Chef! As long as the yolk is runny and the white is fully cooked, I'm happy! Under cooked white i.e. egg snot, solid yolk or crispy white and someone has just ruined a potentially delicious egg.
Omg, The Hills Have Eyes 👀, we watched that film many years ago (2006) and I don’t think I’ve watched a horror film since 😂😂. I love my eggs crispy with a runny yolk and cooked white, don’t like snotty white 🤢 but I usually end up with overcooked yolk 🥲. ❤
Deep and shallow fried eggs with crispy whites are next level. Sometimes I separate the yolk just to let the white fry longer and then put the yolk back on.
Butter poached fried egg is kitchen lifehack everyone should know. Never an unhappy person being served one. Marco White levels of butter. Much like the other video recently, potatoes cooked in butter. New here, but love everything I've seen from the channel.
Fried poached egg. Small fry pan (20cm) little oil, fry and add sprinkle of water and then tight fitting lid. Cook for 20 seconds then heat off and let sit. If cooking and sitting times are perfect you end up with perfect poached egg.
Back home we used to cook eggs in black olive oil, really tasty eggs, but can't get that any more as my gran is near 100 now. Thanks as always, keep up the good work
I heat the pan on high and just before the butter starts to brown, add in the egg, cover with a lid with a spoon of water in it, and take it off the heat to steam for like 3 min. Perfect every time and most of the process is just waiting for the egg to steam, giving more time to work on the other components
You missed the abolute very best way of making eggs. The Indian way with the egg cooked in King of Butter, ghee. Once you cook it in ghee, there's just no other way of have a fried egg.
@fallowlondon For us barbarians in the US, can you add a little text in Fahrenheit for temps? Every other measurement we can convert pretty easily (measuring cups have ml on them, scales are digital and work in grams), but our ovens are all in fahrenheit.
You should do one that shows how to get rid of the egg snot on a normal sunny side up egg. Basically I've seen it done but doing the cloud egg method, but you don't whisk the whites. You just put the white back in the pan and cook it for a bit, then place the yolk on top. This means you get rid of the egg snot around the yolk! :)
I like to do a mix of Chinese and Japanese. I just fry the egg white until super crispy and then add the yolk on top to barely cook. It's the Chinese super crispy part with the Japanese almost raw egg yolk. On top of some rice is heaven.
'Flipper & Pressed' but with some stirring to slightly mix the yoke and white, add some salt and pepper, then chopped into little bits = egg bits to be added to some types of Fried Rice.
I love the olive oil version, but i finish with the steam technique. Throwing water into the hot oil is a little dodgy but kill the heat and throw the lid on and its fine. Crispy edges with a poached middle white and yolk. Great on white rice with some fresh avocado and dangerously spicy hot sauce
@@GhhyuttggMy experience in the American Midwest is that it would be called over medium. over medium, which I order, typically has a runnier yolk than his example.
@@Ghhyuttgg... although lately I've been dropping two in quickly, and a third in half minute later. so I get one over medium with a runnier yolk, and the first two over medium just like his. ;)
Great video, would love to see the range on omlettes, scromlettes and the like too. I'm off seed oils, so olive oil+salted butter for me, around a tablespoon of each is plenty on a well seasoned cast iron pan, medium high heat, always 1-2 minutes and flipped, even better real dry cure thin cut streaky bacon 1st and use the bacon fat in place of the olive oil
I grew up frying eggs in 1/2" of bacon grease/lard in a cast iron skillet that was hot as all hell. You'd baste the egg with hot grease until the whites were cooked enough to flip. Once it was flipped you cooked it until you got the crispy lace around the edges, then use a slotted spatula to quickly drain the grease off the egg and serve it up. The yolk would be hot and runny but cooked.
My favourite is to fry and instead of over easy, I put foil(or lid) on the top until the yoke goes white, it's a bit like steaming, but I only cover the egg at the end.
My favourite of these is butter poached/greasy spoon, my dad used to my make a fried breakfast using lard, then ince the bacon and sausages were cooked add a little more lard and then baste the egg like the butter poached method. Best eggs ive ever eaten.
Marco once said "The perfect fried egg is an egg poached in butter" Also, for even more indulgence, try eggs fried in chicken fat, or duck eggs fried in duck fat! Beef tallow also works well
I had no idea of the amount of ways to 'fry' an egg. I love Will's little snippets of science and theory in his videos. Butter Poached for me. Fallow my go to foody channel from now on!
Oil hot as hell. Drop that bad boy in. No basting, just wait for the white to puff up and run the oil of itself. Crispy fried egg with a runny yolk every time. Delicious!
You mentioned olive oil egg. What oil did you use for the others? What's the best way to order an egg if you like the taste of a runny egg better but are a messy eater for which fully cooked would be easier?
You did not show mine "Oh, I forgot any butter or oil, lets just mush it all together...crap it's burnt....maybe it's still edible" 😀 - Great video, thank you.
Might be a silly question, but what oil should you be using in the pan for the basic Sunny Side Up egg? I always use olive oil and wondered why my eggs never look like this, until I got to the olive oil fried egg part of the video, and now it’s dawned on me that olive oil probably isn’t the right one
You missed out the method favoured by cheaper hotels in the UK now; rubber egg. I think it is prepared by undercooking a large batch of normal fried eggs then putting them under a heat lamp for 30 minutes or longer. The outside vulcanises and can be removed from the core to make tyres, pencil erasers, elastic bands etc and the core is just discarded because it is inedible.
Haha. All this and you still can't beat my technique! Low heat, shallow fry with lid on to ensure top white cooks. All the advantages of number 1 without the horrible uncooked top.
I like the Thai style egg myself which you can get at street food stalls etc. Unfortunately if your hotel includes breakfast they almost all do it sunny side up for the western tourists.
Cast iron pan and a tablespoon of tallow; crispy base then steamed over pinked top. No fluoride and forever chemicals from the non-stick nor use of any plastic spatula. Egg drop onto worktop cracked and always always candled. You only need to forget that last but first step once.
This just brought back my trauma of working in the USA and them asking me how I want my eggs. I've taken to cooking my eggs in real butter on low heat as I've gotten older and more boring. The flavour is just better.
1:24 That's not quite how we do over hard in the US, at least not that I've seen. Over hard is just breaking the yolk at the start so it's mixed in with the white, then cooking until it isn't runny but also not brown/burned like those others.
Try out this one rather than the serial killer style: 1. Gently mix your egg, make sure its not homogeneous (can still see streaks of white and yellow) 2. Fry on medium-high heat with 1-2tbsp of oil 3. Season to taste 4. Aim for the egg yolk to be CARAMELIZED and is spread evenly on the entire egg (to prevent chalky egg yolk texture) 5. Serve I took inspiration from chinese tiger skin egg texture. Hope you like it
"Snotty" eggs are nasty. I always steam em. I'll spread out the white round the yolk too, as it is thicker there and you get the snotty white build up round the yolk
Dear Fallow, how hot is the pan and how long for method #1? You mention no colour at all, yet the top of the white still looks cooked. My daughter hates if the whites are at all uncooked, so I tend just to do method 1 but pop the lid on for the last 20-30 seconds.
The best way to fry an egg is submerging it in hot water, with the shell on. Also use potatoes instead of eggs. Also use a deep fryer instead of a pan. Also peel it first and cut it into strips and then submerge fully it in oil until the yolk no longer runny
Ive been a chef for over 20 years and ive no idea why im sat here on my day off watching you fry eggs yet here i am lol
it's because you care about your eggs.
Respect!
😂 same
Same
Ditto
I was just thinking the same!
This channel has become a go-to for me regarding culinary technique and wisdom. I really respect professionals who don’t gatekeep information, but rather share it with everyone. Humble, efficient, and delicious cooking, as always.
I also love how videos are just straight to the point, no bullcrap. Some other creators I watch would make a 35 min video out of this and I simply wouldnt click it.
thank you for including Thai way.
the absolute banger to put on fried rice or beside basil stir fry.
thank god this was still the usual quality video showing different techniques instead of frying eggs on an iron or some bs
Fascinating variety of methods. I’m soon to be 80 and my grandmother cooked her fried eggs similarly to the olive-oil fried eggs but with post-WW2 ingredients. Firstly, the pan that was used for cooking bacon and frying the eggs was never washed. The fat used was a combination of lard and residual bacon fat, and after cooking the fat was left to solidify in the frying pan until the next time the bacon and eggs were fried; which was normally the next day as my grandfather had bacon/eggs/fried bread* (and occasionally black pudding) every day before he left to start his 6am shift in the factory! The eggs were wonderful but the thing I remember most, and the thing i still try to reproduce, were the lace-like crispy edges as a counterpoint to the silky yolks. Both my grandparents lived to a ripe old age so I guess all the fat, and all the hard work, did them no harm.
* no beans, mushrooms, hash browns etc back then, although occasionally there’d be a reheated piece of bubble-and-squeak from the previous day.
I love the way you absolutley despise some of these, but still cook them. Fair play to you Chef - thanks for the lesson.
Such a ass kissing thing to do is calling a chef "Chef" I hate it
Just to give my own opinion of advocacy for the "flip and pressed" egg, it's one amazing hangover technique, plus it can be elevated if its fried in chili oil and pair it up with rice. 👌
It's also the best way to fry an egg if you want to eat it cold later, like in a packed sandwich! Cold runny yolk is not great.
Chili oil is an awesome idea, will have to try that.
I cook them with a bit of oil and generous amount of butter. Slightly crispy on the bottom but soft yolk. You can flip it too and keep the yolk soft. Delicious
me too
A tip for the steamed one that i like to do personally. Cold pan, add oil, crank the heat to high heat, egg in immediately, lid on. This gives it a crisp fried bottom with a lovely steamed top, due to the egg still having enough moisture there is no need to add water. My favourite way i make eggs :) Give it a go!
Yes Chef! As long as the yolk is runny and the white is fully cooked, I'm happy! Under cooked white i.e. egg snot, solid yolk or crispy white and someone has just ruined a potentially delicious egg.
Omg, The Hills Have Eyes 👀, we watched that film many years ago (2006) and I don’t think I’ve watched a horror film since 😂😂. I love my eggs crispy with a runny yolk and cooked white, don’t like snotty white 🤢 but I usually end up with overcooked yolk 🥲. ❤
A but crazy how you guys can keep consistency on the channel while running like 2~3 restaurants. Amazing, lads!
Deep and shallow fried eggs with crispy whites are next level. Sometimes I separate the yolk just to let the white fry longer and then put the yolk back on.
Finnished a long day at work in a kitchen and I'm watching a chef fry eggs
Butter poached fried egg is kitchen lifehack everyone should know. Never an unhappy person being served one. Marco White levels of butter. Much like the other video recently, potatoes cooked in butter. New here, but love everything I've seen from the channel.
I grew up on all sorts of fried egg styles. Watching this made me more happy than watching other foods being cooked..
flipped and pressed is by far the best one! all that crisp on the outside, jammy egg on the inside.
Fried poached egg. Small fry pan (20cm) little oil, fry and add sprinkle of water and then tight fitting lid. Cook for 20 seconds then heat off and let sit. If cooking and sitting times are perfect you end up with perfect poached egg.
Yes chef! Gonna head in for breakfast and order “one of every egg please”. Cheers Will and Jack watching from the side!
Back home we used to cook eggs in black olive oil, really tasty eggs, but can't get that any more as my gran is near 100 now. Thanks as always, keep up the good work
I heat the pan on high and just before the butter starts to brown, add in the egg, cover with a lid with a spoon of water in it, and take it off the heat to steam for like 3 min. Perfect every time and most of the process is just waiting for the egg to steam, giving more time to work on the other components
butter poached, why haven't I thought of that? yummmmm, butter.
You missed the abolute very best way of making eggs. The Indian way with the egg cooked in King of Butter, ghee. Once you cook it in ghee, there's just no other way of have a fried egg.
I have worked 40 years in restaurants- this guy is good
@fallowlondon For us barbarians in the US, can you add a little text in Fahrenheit for temps? Every other measurement we can convert pretty easily (measuring cups have ml on them, scales are digital and work in grams), but our ovens are all in fahrenheit.
Eggs and butter make a wonderful combination 😊🍳🧈🥚
Thank you, I love them all, but my absolute favorite would be the butter poached egg.😋
I love how Jack is just watching at 5:25. So pure, so curious
I love you!!!
edit: Butter Poached... what a Revelation!!! This was good. Thanks for the upload!
You should do one that shows how to get rid of the egg snot on a normal sunny side up egg. Basically I've seen it done but doing the cloud egg method, but you don't whisk the whites. You just put the white back in the pan and cook it for a bit, then place the yolk on top. This means you get rid of the egg snot around the yolk! :)
flipped and pressed is usually what they do for an egg sandwidge so you don't get yolk everywhere
Crash, bang, wallop - What an egg-cellent video.
Jurassic Park!
Cracking comment
Alan, would you like egg in a bap?
I like to do a mix of Chinese and Japanese. I just fry the egg white until super crispy and then add the yolk on top to barely cook. It's the Chinese super crispy part with the Japanese almost raw egg yolk. On top of some rice is heaven.
'Flipper & Pressed' but with some stirring to slightly mix the yoke and white, add some salt and pepper, then chopped into little bits = egg bits to be added to some types of Fried Rice.
Watched a few of your videos now and learned a lot. Top bloke, Will.
I love the olive oil version, but i finish with the steam technique. Throwing water into the hot oil is a little dodgy but kill the heat and throw the lid on and its fine. Crispy edges with a poached middle white and yolk. Great on white rice with some fresh avocado and dangerously spicy hot sauce
I only have two demands when it comes to eggs: Creamy or runny yolk, and ZERO runny whites. I cannot stand even a hint of runny whites haha.
But what is that called? Trying to explain it to a million short order cooks
so sunny side up lol
@@GhhyuttggMy experience in the American Midwest is that it would be called over medium. over medium, which I order, typically has a runnier yolk than his example.
@@Ghhyuttgg... although lately I've been dropping two in quickly, and a third in half minute later. so I get one over medium with a runnier yolk, and the first two over medium just like his. ;)
I actually love slightly raw eggs!😅 But our eggs are safe to eat raw, but I they're not that nice completely raw in my opinion.
4:58 Next one - Steam Deck
Surely smoking oil is not healthy and gone beyond its smoke point threshold ??
Great video, would love to see the range on omlettes, scromlettes and the like too. I'm off seed oils, so olive oil+salted butter for me, around a tablespoon of each is plenty on a well seasoned cast iron pan, medium high heat, always 1-2 minutes and flipped, even better real dry cure thin cut streaky bacon 1st and use the bacon fat in place of the olive oil
Will's getting more and more comfortable presenting! Great to see
I grew up frying eggs in 1/2" of bacon grease/lard in a cast iron skillet that was hot as all hell. You'd baste the egg with hot grease until the whites were cooked enough to flip. Once it was flipped you cooked it until you got the crispy lace around the edges, then use a slotted spatula to quickly drain the grease off the egg and serve it up. The yolk would be hot and runny but cooked.
Beautiful work, sir.
Butter poached is my go-to, especially if you brown the butter afterwards and drizzle it over the top before serving.
My favourite is to fry and instead of over easy, I put foil(or lid) on the top until the yoke goes white, it's a bit like steaming, but I only cover the egg at the end.
My favourite of these is butter poached/greasy spoon, my dad used to my make a fried breakfast using lard, then ince the bacon and sausages were cooked add a little more lard and then baste the egg like the butter poached method. Best eggs ive ever eaten.
Love that kind of content
My favourite is over easy cause I have it with sausages and bacon or sometimes in a roll so I like the yolk to get soaked into the roll
Marco once said "The perfect fried egg is an egg poached in butter"
Also, for even more indulgence, try eggs fried in chicken fat, or duck eggs fried in duck fat! Beef tallow also works well
I also deep fry in ghee and spin the egg once you drop it like roll over on its self so it balls up crispy, buttery, runny yolk
I'm glad I clicked on this one!
Brilliant, love this video. It's egg for breakfast tomorrow
I had no idea of the amount of ways to 'fry' an egg. I love Will's little snippets of science and theory in his videos. Butter Poached for me. Fallow my go to foody channel from now on!
The butter 'poached' egg is the one I am definitely going to try!
Oil hot as hell. Drop that bad boy in. No basting, just wait for the white to puff up and run the oil of itself. Crispy fried egg with a runny yolk every time. Delicious!
Eggstatic about this video, great stuff. Defo the butter one
This is actually brilliant! Thank you 🙏
You mentioned olive oil egg. What oil did you use for the others? What's the best way to order an egg if you like the taste of a runny egg better but are a messy eater for which fully cooked would be easier?
You did not show mine "Oh, I forgot any butter or oil, lets just mush it all together...crap it's burnt....maybe it's still edible" 😀 - Great video, thank you.
Are those the expensive ones? 😄 Keep up the awesome work, guys! I can’t wait for Christmas to do your porchetta recipe again! 🍻🍻
I can't believe I had to look up how to make a sunny side up. I kinda failed making my first one. Anyway, Great Video!
Might be a silly question, but what oil should you be using in the pan for the basic Sunny Side Up egg? I always use olive oil and wondered why my eggs never look like this, until I got to the olive oil fried egg part of the video, and now it’s dawned on me that olive oil probably isn’t the right one
Me too - it is mesmerising, and it's like WTF? How many ways? Seriously???
Did you eat all the fried eggs you made?
If he did, he'll be farting like a horse for days... eggs give you lots of wind! 🍑💨 🤧
😂 that's why my wife hates me. 4 eggs a day for me😅
You missed out the method favoured by cheaper hotels in the UK now; rubber egg. I think it is prepared by undercooking a large batch of normal fried eggs then putting them under a heat lamp for 30 minutes or longer. The outside vulcanises and can be removed from the core to make tyres, pencil erasers, elastic bands etc and the core is just discarded because it is inedible.
Deep fried egg on fried rice~ stunning with the crispy bits :D
Haha. All this and you still can't beat my technique! Low heat, shallow fry with lid on to ensure top white cooks. All the advantages of number 1 without the horrible uncooked top.
I love this channel
+1 like for Partridge
back of the net
i love the flipped and pressed ❤
Greasy spoon is what I discovered living in London….it’s awesome.
I like the Thai style egg myself which you can get at street food stalls etc. Unfortunately if your hotel includes breakfast they almost all do it sunny side up for the western tourists.
That cloud egg is wild, have to try that
It’s terrible, don’t bother. Instagram recipe only.
The other half in the corner making sure you cooked it propper was great.
Cast iron pan and a tablespoon of tallow; crispy base then steamed over pinked top. No fluoride and forever chemicals from the non-stick nor use of any plastic spatula. Egg drop onto worktop cracked and always always candled. You only need to forget that last but first step once.
I love your videos!!
This just brought back my trauma of working in the USA and them asking me how I want my eggs. I've taken to cooking my eggs in real butter on low heat as I've gotten older and more boring. The flavour is just better.
What about the Easter egg?
Great video. Butter poached looks ace! 👍
nice, that could egg looks epic, we shallow fry the eggs then add water (more than you did( to almost poach it at the end. not sure if that's a thing
1:24 That's not quite how we do over hard in the US, at least not that I've seen. Over hard is just breaking the yolk at the start so it's mixed in with the white, then cooking until it isn't runny but also not brown/burned like those others.
Try out this one rather than the serial killer style:
1. Gently mix your egg, make sure its not homogeneous (can still see streaks of white and yellow)
2. Fry on medium-high heat with 1-2tbsp of oil
3. Season to taste
4. Aim for the egg yolk to be CARAMELIZED and is spread evenly on the entire egg (to prevent chalky egg yolk texture)
5. Serve
I took inspiration from chinese tiger skin egg texture. Hope you like it
I'm eggcited for this video ❤
Def. Gonna try cloud eggs, butter poached and olive oil maybe
OK so - Thai fried egg - fry the white first until crispy - then when ready add the yolk on top - yum yum yum
Crispy fried eggs should be illegal. Love the vids.
This is brilliant...what about the egg in a sausage n egg muffin??
Awesome! Personally I just fry it and end up with some kind of outcome. Gotta be a runny yoke tho!
"Snotty" eggs are nasty. I always steam em. I'll spread out the white round the yolk too, as it is thicker there and you get the snotty white build up round the yolk
I like to leave it for a few minutes to get a crispy, then flip it over for like 10 secs. Crispy under, with a runny yoke
Steamed is the best. No egg mucus on top, no flipping, no excessive oil.
An eggceptional episode mate. You have eggcelled yourself.
Dear Fallow, how hot is the pan and how long for method #1? You mention no colour at all, yet the top of the white still looks cooked. My daughter hates if the whites are at all uncooked, so I tend just to do method 1 but pop the lid on for the last 20-30 seconds.
What oil is he using prior to the "Olive Oil Fried Egg" then? What's the go-to!
Very good, you gave me ideas 💡
Crispy with soft yolks on rice is the bomb for breakfast
i actually quite like a flipped and pressed egg with scallion and soy sauce (cook off these items with the egg)
lol at the person who deleted his comment because he didn't watch the whole video before commenting
The best way to fry an egg is submerging it in hot water, with the shell on. Also use potatoes instead of eggs. Also use a deep fryer instead of a pan. Also peel it first and cut it into strips and then submerge fully it in oil until the yolk no longer runny
The olive oil egg for me, but the butter one was so naughty. Tbh though, I wouldn't have turned any of them down.
Weird American ways but Greasy Spoon smashes it out the park
My fav is the deep fried egg, super crispy with a runny yolk.