i like how Will's videos are all solid content, no fillers or adverts or sponsors or long background stories that make u want to fast forward the video.. 8 mins 24 secs of all pure, relevant, to the point, useful stuff that you're glued to without losing interest.. love it
@@t.c.4321 so be fuckin grateful for that ability and add free content @tc4321. I mean what the fuck are you doing wasting your time with such a time wasting statement, ya fucking waste of time.
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.
Chef logic: An egg with a hard yolk - ew, what kind of monster are you An egg absolutely drowning in butter - ah yes, the height of culinary refinement
a professional doesn't refuse cooking things based on their own preferences. There's a lot of old school chefs who refuse to cook vegan or allergy modified food, i just think of them as unskilled. It's like if you hire a painter to paint your walls green but they say "ew no way i refuse to use green" just do your job
@superchickensoup How is it ass licking. For a professional kitchen to function there needs to clear division of responsibility and good communication. For this reason you hear ‘yes chef’, no chef’. Inevitably people will then use same language in other scenarios than professional kitchen. Do you also hate hearing people use terms like officer, captain or boss?
@@j23roa A professional chef should be able to find delight and inspiration in all aspects of (cooked) food and have zero bias towards this or that trend. Otherwise, those like me who don't like raw meats and eggs, are basically considered low-life. Sadly, all I see in the comment section, is the "well-done" police.
@@j23roa I met one of those old school chefs. Retired, thankfully. Said he didn't "believe" in allergies, lactose intolerance etc. and that those are all just fads, because no one was complaining in the 1970s when he learnt to cook. He had quite a few interesting ideas, none of them very original of course...
I grew up eating steamed fried eggs and to this day love them. Usually when I make them I aim for the top of the yolk to set just white. My dad just called them sunny side up when we were little, and this is the first time I've ever seen someone else make them
I just discovered this channel, having seen numerous cooking channels (many of which are great), this is by far the best of them all. Simple, straightforward things I can actually do in my kitchen. Bravo.
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 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
I'm shuddering at the thought of cooking an egg in oil regardless of the amount. Straight up better here. Way I was taught but not to say it's the "perfect" way.
@@DelKshares I used to fry mine in butter but now I do it with bacon grease from bacon I just cooked and add a touch of water near the end to steam them to sunny side up perfection!
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.
@@philipchania6342 It's not raw. I let it cook for another 30 seconds while skimming the oil over the yolk. The reason why you separate the yoilk is because it would start to harden. The point is to 'overcook' the white while keeping the yolk soft.
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
flip and press is great for sandwiches. if anything only press it once and then remove it immediately or alternatively just pop it before and flip it. It should spend a while on the first side and minimal time on the second side. It lightly pops into your sandwich in a slightly less messy fashion than an overeasy or similar fry. Don't just crush it into full hardening like it was done in this video lmao.
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
"In the UK, we have something called a greasy spoon." We have that here too. There's even a quite fun song about them called 'Cats In The Kettle'. A parody song (it's playing on is 'Cat's In The Cradle' which is actually a rather sad song) but still. We also have what's called trucker eggs (so-called because they're cooked at truck stops, designed to be rapid and fussless due to truckers being on tight schedules). Plenty of butter, eggs in, loosely scrambled in the pan so the end result is streaky with white and yellow. Also RE: 2:15 That would actually do nothing for a hangover. Greasy food is for before drinking to slow the metabolism and alcohol processing and dodge a hangover. If you're hungover, it's too late. A hangover is the body suffering poison damage. To speed along the repairs, you want carbs. I've never had a hangover that a few tostadas didn't fix right up.
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 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.
For sandwiches I like to do what I call frambled eggs, crack the egg in, start frying normally, then use the spatula to sort of scramble it, mix yellow with whites a bit. That way when it's on your sandwich you don't wait till the middle for the best bite, and there's no mess.
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.
That flipped and pressed "dead" egg is actually common in my area, im from Indonesia its a big country thats why i said "my area" cause im not sure if other places is the same. Back when i was a child and people/vendor still able to sell food inside the train, people used to carry the food they sell in a bamboo basket, of my fav food is "pecel" basically a veg salad with peanut sauce over rice with other topping such as egg and thats the type of egg they sell "flipped and pressed egg". I think the majority of food vendor, mobile food vendor? Idk what you call people who sells food and carry it around places, and i dont mean carry it riding a bike or any vehicle, like literally carry it on top of their head and just walk around the village or train. Majority of them fried egg this way because the yolk wont break on top of their head and leak contaminating other stuff inside the basket and it last longer because the egg is 100% cooked also its cook faster.
My mom always asks for hers "dead." Sometimes I make a mistake and serve her an unbroken yolk that might be slightly uncooked in the middle, and she sends it back. 😅
Eggs are very fast and easy to make. They are delicious, nutritious and healthy (unless messed up with seed oils.) Also they are relatively cheap to buy and easy to store. And so many different methods to make them 😄 I’m grateful for the eggs 🥚🍳🙏🏻
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 🥲. ❤
I've NEVER eaten a single runny egg yolk in my life. I'm 26 Asian in the US. I know it's common but I'm always under the impression that runny=undercooked. Maybe I should try it asap
I use sometimes to cover the egg with white/yellow cheese slices, put a lid on until almost melted, then let it rest in pan. Other versions are whack the egg yoke right away. Then the various versions; no lid, lid, flipped, crispy, in oil, etc. Then fry in microwave oven, several versions. Airfryer adds even more variations. Fry in regular oven, several variations. Metal plate late or slab on a grill or bon fire. Pizza oven.
@@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. ;)
My mother always cooked eggs over hard, well done, with the yolk fully cooked, and the egg white fried to a light golden yellow brown at the edges. It took me a long time to figure out the correct words to use to order eggs at a diner so that it would come out like this, since ordering just "fried eggs" usually ended up sunny side up, with the runny yolk, which I hate. So the wording I use now is "fried eggs, over hard, cooked well done, NO runny yolk". It's like the scene from the movie "Ratatouille" - whenever I eat fried eggs like this, it takes me back to memories of childhood, my mother cooking her style of fried eggs, and especially to one particular day, November 22, 1963. I had a fever and symptoms of a cold that morning, and so stayed home from school. My mother cooked me a plate of my favorite fried eggs for breakfast, and I was eating them when I noticed that my mother had all of a sudden gotten really upset. News had come over the radio about the shooting of JFK in Dallas .... She called my father, who came home from work to console and reassure her and then returned to work. Later that night we all sat together in our living room watching our decrepit black and white TV that could only reliably get one channel, watching the unfolding drama of the TV news coverage of the assassination of JFK. Yes, eating fried eggs, over hard, well done, no runny yolk, always triggers that memory, etched forever in my brain. Scrambled eggs, omelettes, hard boiled eggs - they don't have any memories attached.
Thanks for the story. Never appreciated stories like these until I got older and realized what it truly means to lose a parent and only have memories like these left.
I use a little egg pan then poach in a bit of butter and also put the lid on to steam the top, med low heat. Comes out perfectly round, with a soft buttery white, no crispy bits (hate them), and the yolk bright, with a nice thick but runny consistency. If it goes wrong and I overcook the yolk, that one is for my mrs.
I spent years working around China. There, in 9 out of ten hotels the chef cracks the egg onto a too-hot-plancha (or sometimes a too hot frying pan), breaks the yolk before " flip and press". When I saw everyone eating them with chopsticks I thought that was a big part as to the "why" they cook them that way. It took me years to learn enough Mandarin to get them to do easy over eggs.
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!
I was once a chef in a greasy spoon ( UK), we called the first greasy spoon egg you cooked a ‘lady’ egg and the second a ‘man’ egg. My favourite is over easy fried in butter.
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
Over hard eggs are my favourite. I wear a considerable beard and runny yolks are a nightmare, and really it's the flavour I'm looking for; when I can stack my fork and nothing falls off, booyah!
Thank you for the video, very informative. Over medium is my kind of fried egg. I basically don't want the yolk to run away when I try to eat it, that's why. But I'd love to try deep fried (Thai) some time.
"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'm not a chef and had no idea about the names of these things, but ive actually just naturally tried almost all these methods at least once. I've never done the cloud egg or the seared yolk, but most of these I've tried. Even the flipped and pressed makes a good sandwich egg if you want to avoid a mess. My preference is a slower cooked medium egg cooked in butter. If I've got toast to mop up the yolk I'll go a little runnier, but I hate how I lose so much yolk on my plate if I just eat runny eggs straight
Why is it in the USA despite eggs being a staple part of breakfast are sunny side up eggs always snotty and under done, yet omelettes are over done and spongy?
I love most of these to be honest - just because fried eggs are so good. The only method "missing" here is the dry fried egg. With a quality non-stick pan - just crack an egg in with no oil or butter or anything. Not my favourite but it actually works.
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.
Think that's what he made when he did the steamed egg must he missed the initial steps off, like the water etc. He just went straight to cracking the egg in.
1) 689k views. Deserves 689m. 2) 8 minutes, 12 variations: a most splendid formula, but it's not just for egg videos! Your lady companion will appreciate it equally.
@loord617 we know more than you think, mate 😃 your phone gives us LOTS of information from the UK. Also, wash your bedding soon. After all, Christmas is coming soon mate
Me too. I never understood going through the trouble of 'cooking' an egg and still having nasty raw yolk oozing out of it. Why not just down a raw egg and save time. You don't have to cook the egg to death to fully cook the yolk. Just pop a few holes in the yolk and let it spread when flipped.
My dad was a line cook in the military for a few years and he basically butter poached eggs. He'd also use oil to do it too, instead of butter. The butter ones tasted a lot better for sure, but were easier to burn.
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
Hmmm interesting, as an American with mixed European and native roots, i would say the over easy and greasy spoon are similar enough. Love the look of thr butter egg.
@@GreyWalker-isme I mean I like a runny yolk sometimes, but I also like a well fried and crunchy egg. Depends on what they'll go with for me. Just egg as is with maybe sriracha, well done. With toast, beans and bacon i.e. an english breakfast, runny.
@@1873Winchester not me. Just never acquired the taste for any level of runny yolk. And he overcooked the hell out of that yolk. Not crazy about that either. Guess I have my own unique way. Crispy in oil is good too, but I still break and cook my yolk.
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.
I was half waiting for the eggs that were served up near the beginning of Withnail & I, which I'm guessing were somewhere between butter poached and greasy spoon. Lard in a late 60s London cafe. Great video, thank you.
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’ve been doing easy over cooked in lard by hearing until the lard melts, immediately turning the heat off and cracking in. They turn out as soft as coddled eggs. It’s immense
Air fryer eggs ... Using a small oval pie pan --- preheat olive oil in the air fryer - abt 2 minutes. Break two eggs into the pan ... set air fryer to suit how you like the yoke ... about 5 Mins for me. a minute before it finishes place a small knob of butter on top. Garnish with Salt, ground dry garlic and fresh chopped parsley ... But the Butter poached in the pan is my favourite.
When I was a teenager one of my first jobs was an after school job in the butchers - it was mostly cleaning down at close in the week, but on Saturday I'd be there all day, so I'd get to fry the eggs for the bacon and sausage baps. This was up in Derbyshire, near Chesterfield so it was fried in about an inch or two of dripping. We'd do a few hundred butties for customers and delivered to all the folks working on the local industrial estate.
Definitely going to have to try the cloud egg. But, yes, the butter looks awesome. 😉 Wish you'd use stainless pans instead of Teflon, but that's a discussion for another day... 😎☮️
He just explained why that scene in Saltburn is so important. Ollie asked for over easy. They served him runny sunny side up. They didn’t know what he was asking for but it should have indicated he’s traveled quite a bit and even been to America.
I just add a bunch (not too much) butter\margarine, sometimes but rarely oil, to the pan and crack the egg in cooking on a low-medium temperature and flipping part way through. I usually aim for a medium to hard yolk sometimes getting a bit crispy (if I neglect it a bit too much), I do like runny yolks but try not to go super runny as I just find it too messy especially if I'm having the egg it on a sandwich or roll.
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!
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!
i like how Will's videos are all solid content, no fillers or adverts or sponsors or long background stories that make u want to fast forward the video.. 8 mins 24 secs of all pure, relevant, to the point, useful stuff that you're glued to without losing interest.. love it
Probably because he can afford to not put adverts... not all youtubers have that luxury
@@t.c.4321 so be fuckin grateful for that ability and add free content @tc4321. I mean what the fuck are you doing wasting your time with such a time wasting statement, ya fucking waste of time.
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.
Chef logic:
An egg with a hard yolk - ew, what kind of monster are you
An egg absolutely drowning in butter - ah yes, the height of culinary refinement
Not gonna lie, I kinda agree on the hard yolk part - there are two ways to fry an egg, a tad runny yolk and absolutely ruined.
and he's right!
butter plus literally anything and u got something really taste, if u want to over fry your egg just boil the egg and get over with
Bosh?
Love it
I love “every way to” videos rather than all the “best way to” videos. This way I can experiment and find what’s best for me! Good vid
I have worked 40 years in restaurants- this guy is good
he missed the over medium
Crispy white in olive oil with soft yolk. My heaven.
Way to kill the egg whites, bud 👍
Literally how everyone one in Spain cooks them
The best way, for sure
The Butter Poached Egg is just MWAH🤌🏻 chef's kiss 🧑🏻🍳
thank you for including Thai way.
the absolute banger to put on fried rice or beside basil stir fry.
Yes chef! Gonna head in for breakfast and order “one of every egg please”. Cheers Will and Jack watching from the side!
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
a professional doesn't refuse cooking things based on their own preferences. There's a lot of old school chefs who refuse to cook vegan or allergy modified food, i just think of them as unskilled. It's like if you hire a painter to paint your walls green but they say "ew no way i refuse to use green" just do your job
@superchickensoup
How is it ass licking. For a professional kitchen to function there needs to clear division of responsibility and good communication. For this reason you hear ‘yes chef’, no chef’. Inevitably people will then use same language in other scenarios than professional kitchen.
Do you also hate hearing people use terms like officer, captain or boss?
@@j23roa A professional chef should be able to find delight and inspiration in all aspects of (cooked) food and have zero bias towards this or that trend. Otherwise, those like me who don't like raw meats and eggs, are basically considered low-life. Sadly, all I see in the comment section, is the "well-done" police.
@@j23roa I met one of those old school chefs. Retired, thankfully. Said he didn't "believe" in allergies, lactose intolerance etc. and that those are all just fads, because no one was complaining in the 1970s when he learnt to cook. He had quite a few interesting ideas, none of them very original of course...
Finnished a long day at work in a kitchen and I'm watching a chef fry eggs
A but crazy how you guys can keep consistency on the channel while running like 2~3 restaurants. Amazing, lads!
I grew up eating steamed fried eggs and to this day love them. Usually when I make them I aim for the top of the yolk to set just white. My dad just called them sunny side up when we were little, and this is the first time I've ever seen someone else make them
I grew up on all sorts of fried egg styles. Watching this made me more happy than watching other foods being cooked..
Nice video. Simple, no irritating cut scene here and there. Straight to the point
3:43 I love that a pro chef still does something that I would do, like singing "I love butter, I love butter!" 😂
I just discovered this channel, having seen numerous cooking channels (many of which are great), this is by far the best of them all. Simple, straightforward things I can actually do in my kitchen. Bravo.
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 cannot recreate those crispy edges my Yorkshire mother produced in the '50s.
This 100%, never washed the pan either!
...and dripping sandwiches... that took me right back to my nan's house, way back in the day...
@@freedomjunkie7843 That was more likely pork dripping.
@ the big question about dripping sandwiches - jelly or no jelly. I was a jelly man as that was where most of the flavour was 🤭
thank god this was still the usual quality video showing different techniques instead of frying eggs on an iron or some bs
What part of the internet are you on?
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
I'm shuddering at the thought of cooking an egg in oil regardless of the amount. Straight up better here. Way I was taught but not to say it's the "perfect" way.
Horrid. Destroy the delicacy of the egg white.
@@bridgettstephens5582weird but okay
@@pizzulo8111bro definitely plays concord
Watching Will sepparate the egg with his hands was such a damn validation for me cause I do it like that as well. It just gives you more control!
Eggs… lightly cooked in lots of butter…. Is the BEST! Most delicious!
Eggs & butter are a MUST! 😋😋😋😋😋😍
Yeah and I don’t get the whole olive oil and eggs thing Olives have no business sitting with eggs
@@DelKshares I used to fry mine in butter but now I do it with bacon grease from bacon I just cooked and add a touch of water near the end to steam them to sunny side up perfection!
butter poached, why haven't I thought of that? yummmmm, butter.
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.
So the yolk tastes better when raw?
@@philipchania6342 It's not raw. I let it cook for another 30 seconds while skimming the oil over the yolk. The reason why you separate the yoilk is because it would start to harden. The point is to 'overcook' the white while keeping the yolk soft.
Overcooked egg whites? Horrid.
@@pizzulo8111 Unfortunately you have a toddler's palate.
Surprisingly compelling to watch all these eggs cooked. I hope they didn't go to waste.
They did. Just like every other restaurant or chef wastes food on or off tv
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
Your gran's age has no relation to the existence of olive oil though...
@@Tvaikah Its extremely hard to buy that type of olive oil. My gran used to make it herself.
flip and press is great for sandwiches. if anything only press it once and then remove it immediately or alternatively just pop it before and flip it. It should spend a while on the first side and minimal time on the second side. It lightly pops into your sandwich in a slightly less messy fashion than an overeasy or similar fry. Don't just crush it into full hardening like it was done in this video lmao.
Thank you, I love them all, but my absolute favorite would be the butter poached egg.😋
You liked the over hard and hard pressed eggs ??!!??!! They are food crime 101
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
"In the UK, we have something called a greasy spoon." We have that here too. There's even a quite fun song about them called 'Cats In The Kettle'. A parody song (it's playing on is 'Cat's In The Cradle' which is actually a rather sad song) but still. We also have what's called trucker eggs (so-called because they're cooked at truck stops, designed to be rapid and fussless due to truckers being on tight schedules). Plenty of butter, eggs in, loosely scrambled in the pan so the end result is streaky with white and yellow. Also RE: 2:15 That would actually do nothing for a hangover. Greasy food is for before drinking to slow the metabolism and alcohol processing and dodge a hangover. If you're hungover, it's too late. A hangover is the body suffering poison damage. To speed along the repairs, you want carbs. I've never had a hangover that a few tostadas didn't fix right up.
What do you put on your tostadas? Asking for a friend..
I love how Jack is just watching at 5:25. So pure, so curious
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.
It's also the most civilised choice for a sandwich/burger.
I used all kinds of weird oils to flip & press my eggs. Always a nice surprise
delicious with rice when its decimated like that, lovely.
Greasy spoon has been my go-to method, but with a little less oil and a lot more spoon action.
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.
Greasy spoon is what I discovered living in London….it’s awesome.
flipped and pressed is usually what they do for an egg sandwidge so you don't get yolk everywhere
yup same here for egg sammiches.. cook up some seasoned potato wedges with garlic, thyme, rosemary and you're eating good !
For sandwiches I like to do what I call frambled eggs, crack the egg in, start frying normally, then use the spatula to sort of scramble it, mix yellow with whites a bit. That way when it's on your sandwich you don't wait till the middle for the best bite, and there's no mess.
But runny yolk in a sandwich is proof that god loves us
@@paintballplayer700 IN the sando, sure. All over your hands, not so much
@@paintballplayer700 yeah, and using the last pieces of bread to mop up that yolk brings us closer to god
I agree Butter poached all the way.
Ever tried frying eggs in curried butter? I have them with smoked Mackerel on crumpets for brekkie...Love you guys
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.
Missed my favourite, sunny side up butter fried with crispy edges. Perfect for mie goreng and for cowboy breakfast
That flipped and pressed "dead" egg is actually common in my area, im from Indonesia its a big country thats why i said "my area" cause im not sure if other places is the same.
Back when i was a child and people/vendor still able to sell food inside the train, people used to carry the food they sell in a bamboo basket, of my fav food is "pecel" basically a veg salad with peanut sauce over rice with other topping such as egg and thats the type of egg they sell "flipped and pressed egg".
I think the majority of food vendor, mobile food vendor? Idk what you call people who sells food and carry it around places, and i dont mean carry it riding a bike or any vehicle, like literally carry it on top of their head and just walk around the village or train. Majority of them fried egg this way because the yolk wont break on top of their head and leak contaminating other stuff inside the basket and it last longer because the egg is 100% cooked also its cook faster.
That was my thought too. Not the egg I'd prefer to eat, but perhaps the egg I'd prefer to transport.
My mom always asks for hers "dead." Sometimes I make a mistake and serve her an unbroken yolk that might be slightly uncooked in the middle, and she sends it back. 😅
@@MumrikDK yeah and omelette is harder to make hence why most mobile food vendor sells 100% cooked egg
@@fugithegreat yeah i think its also old time habit since salmonella also exist back in the day without today food regulations
Eggs are very fast and easy to make. They are delicious, nutritious and healthy (unless messed up with seed oils.) Also they are relatively cheap to buy and easy to store. And so many different methods to make them 😄 I’m grateful for the eggs 🥚🍳🙏🏻
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 🥲. ❤
Overcooked yolks are Such a bummer to maddening
I've NEVER eaten a single runny egg yolk in my life. I'm 26 Asian in the US. I know it's common but I'm always under the impression that runny=undercooked.
Maybe I should try it asap
I use sometimes to cover the egg with white/yellow cheese slices, put a lid on until almost melted, then let it rest in pan.
Other versions are whack the egg yoke right away. Then the various versions; no lid, lid, flipped, crispy, in oil, etc. Then fry in microwave oven, several versions. Airfryer adds even more variations. Fry in regular oven, several variations. Metal plate late or slab on a grill or bon fire. Pizza oven.
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.
Eggs and butter make a wonderful combination 😊🍳🧈🥚
My mother always cooked eggs over hard, well done, with the yolk fully cooked, and the egg white fried to a light golden yellow brown at the edges. It took me a long time to figure out the correct words to use to order eggs at a diner so that it would come out like this, since ordering just "fried eggs" usually ended up sunny side up, with the runny yolk, which I hate. So the wording I use now is "fried eggs, over hard, cooked well done, NO runny yolk".
It's like the scene from the movie "Ratatouille" - whenever I eat fried eggs like this, it takes me back to memories of childhood, my mother cooking her style of fried eggs, and especially to one particular day, November 22, 1963.
I had a fever and symptoms of a cold that morning, and so stayed home from school. My mother cooked me a plate of my favorite fried eggs for breakfast, and I was eating them when I noticed that my mother had all of a sudden gotten really upset.
News had come over the radio about the shooting of JFK in Dallas ....
She called my father, who came home from work to console and reassure her and then returned to work.
Later that night we all sat together in our living room watching our decrepit black and white TV that could only reliably get one channel, watching the unfolding drama of the TV news coverage of the assassination of JFK.
Yes, eating fried eggs, over hard, well done, no runny yolk, always triggers that memory, etched forever in my brain.
Scrambled eggs, omelettes, hard boiled eggs - they don't have any memories attached.
Eww, I can’t imagine the gross horror of every chef that’s had to cook an egg like that for you.
Thanks for the story. Never appreciated stories like these until I got older and realized what it truly means to lose a parent and only have memories like these left.
I use a little egg pan then poach in a bit of butter and also put the lid on to steam the top, med low heat. Comes out perfectly round, with a soft buttery white, no crispy bits (hate them), and the yolk bright, with a nice thick but runny consistency.
If it goes wrong and I overcook the yolk, that one is for my mrs.
4:58 Next one - Steam Deck
First I am going to play Elden Ring for 12 hours to get the Steam Deck up to temperature, then just lightly butter the screen.
@@nickdavison9771 Oh, exquisite recipe!
"one eggless omelet please".
Great video I love these short simple technique demonstrations
My favorite is the egg in butter
Love that kind of content
Never saw a charred yolk or cloud egg before, thank you for the knowledge!
Crash, bang, wallop - What an egg-cellent video.
Jurassic Park!
Cracking comment
Alan, would you like egg in a bap?
this is what I have become. Saturday night 8:30pm and I'm watching every way to fry an egg hahaha. rock and roll haha
Flipped and pressed is what I would call a "sandwich egg"
Phenomenal on a softer sandwich bread with a little butter and cheddar.
Choking hazard 🤮
@pizzulo8111 dry mouth much?
I like it with ham as well!
Wow who knew so many - impressed by your expertise 👍👌☺️
flipped and pressed is by far the best one! all that crisp on the outside, jammy egg on the inside.
I like em for breakfast sandwiches. especially in the car on the go.
Steam, but don't add water, then take the lid off, and let it crisp on the edges and bottom. Best of all worlds.
Same! I add a slice of cheese after flipping
I spent years working around China. There, in 9 out of ten hotels the chef cracks the egg onto a too-hot-plancha (or sometimes a too hot frying pan), breaks the yolk before " flip and press". When I saw everyone eating them with chopsticks I thought that was a big part as to the "why" they cook them that way. It took me years to learn enough Mandarin to get them to do easy over eggs.
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!
I was once a chef in a greasy spoon ( UK), we called the first greasy spoon egg you cooked a ‘lady’ egg and the second a ‘man’ egg. My favourite is over easy fried in butter.
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
That cloud egg.....fancy!! 👌🏻
Over hard eggs are my favourite. I wear a considerable beard and runny yolks are a nightmare, and really it's the flavour I'm looking for; when I can stack my fork and nothing falls off, booyah!
Thank you for the video, very informative. Over medium is my kind of fried egg. I basically don't want the yolk to run away when I try to eat it, that's why. But I'd love to try deep fried (Thai) some time.
"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'm not a chef and had no idea about the names of these things, but ive actually just naturally tried almost all these methods at least once. I've never done the cloud egg or the seared yolk, but most of these I've tried. Even the flipped and pressed makes a good sandwich egg if you want to avoid a mess. My preference is a slower cooked medium egg cooked in butter. If I've got toast to mop up the yolk I'll go a little runnier, but I hate how I lose so much yolk on my plate if I just eat runny eggs straight
Why is it in the USA despite eggs being a staple part of breakfast are sunny side up eggs always snotty and under done, yet omelettes are over done and spongy?
there are millions of eggs cooked every day. you must be going to the wrong places.
It’s because of your mom. Duhhhhh 🎅🏿
Def. Gonna try cloud eggs, butter poached and olive oil maybe
+1 like for Partridge
back of the net
I love most of these to be honest - just because fried eggs are so good.
The only method "missing" here is the dry fried egg. With a quality non-stick pan - just crack an egg in with no oil or butter or anything. Not my favourite but it actually works.
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.
Think that's what he made when he did the steamed egg must he missed the initial steps off, like the water etc. He just went straight to cracking the egg in.
1) 689k views. Deserves 689m.
2) 8 minutes, 12 variations: a most splendid formula, but it's not just for egg videos! Your lady companion will appreciate it equally.
im a serial killer
You're not alone lmao still can be enjoyable
Sh!t…me too…I only eat cocked yolks🍳😂
@loord617 we know more than you think, mate 😃 your phone gives us LOTS of information from the UK. Also, wash your bedding soon. After all, Christmas is coming soon mate
@@allanm2064 psychosis deluxe, who tries to make people paranoid in the comments on a video about frying eggs😂
Me too. I never understood going through the trouble of 'cooking' an egg and still having nasty raw yolk oozing out of it. Why not just down a raw egg and save time. You don't have to cook the egg to death to fully cook the yolk. Just pop a few holes in the yolk and let it spread when flipped.
My dad was a line cook in the military for a few years and he basically butter poached eggs. He'd also use oil to do it too, instead of butter. The butter ones tasted a lot better for sure, but were easier to burn.
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
Wtf are you saying
@@erronblack308 egg
Hmmm interesting, as an American with mixed European and native roots, i would say the over easy and greasy spoon are similar enough. Love the look of thr butter egg.
Whats this obsession with runny yolks
Yeah it tastes horrible withoit seasoning and has a bland ass texture
Agreed. Raw yolks are nasty
@@GreyWalker-isme I mean I like a runny yolk sometimes, but I also like a well fried and crunchy egg. Depends on what they'll go with for me. Just egg as is with maybe sriracha, well done. With toast, beans and bacon i.e. an english breakfast, runny.
@@1873Winchester not me. Just never acquired the taste for any level of runny yolk. And he overcooked the hell out of that yolk. Not crazy about that either. Guess I have my own unique way. Crispy in oil is good too, but I still break and cook my yolk.
I love you!!!
edit: Butter Poached... what a Revelation!!! This was good. Thanks for the upload!
Watched a few of your videos now and learned a lot. Top bloke, Will.
lol at the person who deleted his comment because he didn't watch the whole video before commenting
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.
good to know you're still alive
American Here. Bacon Fat.
Now that…is overpowered. Haven’t had that in 10+ years.
I was half waiting for the eggs that were served up near the beginning of Withnail & I, which I'm guessing were somewhere between butter poached and greasy spoon. Lard in a late 60s London cafe. Great video, thank you.
Yolk should be fluffy like a cloud, whites should be crispy. Anything else is a downer.
My heart loves your butter-poached egg...10/10
'Sunny side up' Translates to 'normal' for actual English speaking people
Actual English speaking people? Meaning?
@harsh90868 BLOODY AMERICANS EH
Butter poached is my go-to, especially if you brown the butter afterwards and drizzle it over the top before serving.
Great channel. No fuss. Just answers.
greasy spoon looks amazing, deep fried looks amazing too !
Thank you for this content and showing us how to make the stuff you make. First stop if I ever make it to London.
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’ve been doing easy over cooked in lard by hearing until the lard melts, immediately turning the heat off and cracking in. They turn out as soft as coddled eggs. It’s immense
Air fryer eggs ... Using a small oval pie pan --- preheat olive oil in the air fryer - abt 2 minutes. Break two eggs into the pan ... set air fryer to suit how you like the yoke ... about 5 Mins for me. a minute before it finishes place a small knob of butter on top. Garnish with Salt, ground dry garlic and fresh chopped parsley ... But the Butter poached in the pan is my favourite.
For those of you looking for help on seasoning your fried eggs, try everything bagel seasoning and cayenne pepper. It's great.
When I was a teenager one of my first jobs was an after school job in the butchers - it was mostly cleaning down at close in the week, but on Saturday I'd be there all day, so I'd get to fry the eggs for the bacon and sausage baps. This was up in Derbyshire, near Chesterfield so it was fried in about an inch or two of dripping. We'd do a few hundred butties for customers and delivered to all the folks working on the local industrial estate.
Definitely going to have to try the cloud egg. But, yes, the butter looks awesome. 😉 Wish you'd use stainless pans instead of Teflon, but that's a discussion for another day... 😎☮️
He just explained why that scene in Saltburn is so important.
Ollie asked for over easy. They served him runny sunny side up.
They didn’t know what he was asking for but it should have indicated he’s traveled quite a bit and even been to America.
I just add a bunch (not too much) butter\margarine, sometimes but rarely oil, to the pan and crack the egg in cooking on a low-medium temperature and flipping part way through. I usually aim for a medium to hard yolk sometimes getting a bit crispy (if I neglect it a bit too much), I do like runny yolks but try not to go super runny as I just find it too messy especially if I'm having the egg it on a sandwich or roll.
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!
It took me 2 years to prepare eggs and I still learned one more today 🤗