The Secret to Perfect Eggs Every Time | Egg Masterclass
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- Опубликовано: 28 май 2024
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0:00 Intro
0:28 Over Easy Eggs
2:06 Over Medium Eggs
3:02 Over Hard Eggs
4:32 Sunny Side Up Eggs
6:28 Made In Cookware
7:47 Scrambled Eggs
11:42 French Omelette
13:55 Sonny's Eggs
15:20 Fridge Attack+Outro
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0423-thatdudecancook
If you could only have one size of the Made in non stick pans in your kitchen, what would it be?
Now with this video down, I sugeggst you make a comprehensive video guide on 'how to choose eggs!' Thank you guys! Great work.
Patrick Stewart is my stepdad.... I love you brother😂
yer like kain from comand and conquer
me gusta
This was an eggcellent video but I think with all the new chicken owners a video pickling eggs, egg salad etc would be much appreciated 🙏🏽👍🏽
So nice to see Walter White turn his life around but keep cookin’
Waltuh
@@sirfizz6518 Are you going to cry?
humor is the spice of life
This is today’s winning comment. God bless you sir.
@@lowdownonenah, just smh at how basic normies are...😅
That cut is fresshhhhhh🔥🔥
I should have done it long ago! feels good
@@thatdudecancook looks good 👍🏻
@@thatdudecancook and egg shaped do i smell a plan
Fr! Much better!
Looking like Jason Vororhees’ brother
My mom had a well seasoned cast iron pan she made her eggs with that crispy brown edges. I was my favorite way to enjoy them and I try to make them like that but hers just tasted better. We had eight in our family mom dad and six kids so you can imagine how many meals she cooked over the years. Brings back happy memories. Great video I learned a lot thanks
my mom did the same...but...always pulled the eggs %100 slowly til done/with a splash of milk......so the edges didnt feel like eating tough plywood/burnt edges....its true..like a ommelette.....and not like like FRIED scrambled egg with burnt egg/charred edges...
crispy brown edges say butter was used and the eggs were fried/scorched / burnt edges with butter vs oil takes longer to heat....and wont do that......add butter to your bread of choice when done....thin layer of olive olive wont char broil your eggs....heat them evenly....trying to make a really good cheese ommlete this way,always pull eggs slowly til done....
I like crispy edges lol
Cast iron is the pan for life. I got my dad's old twenty-four incher with lid. Takes both hands to lift this monster. When I was a kid pop would cook everything in it. His favorite breakfast was bacon 🥓 eggs and fried potatoes and onions. Good times on the river bank!!! .🎣🤠🙈 Nothing like a sunrise breakfast 🍳 on the river bank. Good health for you and your's Dave Hughes 🎣🤠
You just remember it being better because your mom is dear to you, you're probably cooking them the same.
They probably cooked in lard too- and that’s a game changer.
Another way to avoid snotty white is to use a fork to pierce the edge of the white so that it runs out around the yolk in a thin layer which cooks more quickly.
A spoon and bacon grease is how you cook the top.
@@1donniekak I use a torch.
I just use the oil over the yolk, but I make sure to get around it on the thicker part first to solidify that (as he did in the video), then slowly add a bit of oil at a time over the yolk to just barely cook the top right when you're about to pull it out of the pan. :o In my experience, it doesn't seem to have much impact on the inner yolk if you are just doing a couple drops of oil at a time.
If you want really bubbly, crunchy edges on your fried eggs, drop your eggs in hot bacon grease right after you remove the bacon. That’s what I do. When I was growing up, my mother always cooked fried eggs in bacon fat, and scrambled eggs in butter, so I still do it that way. Today, I opted for scrambled eggs and decided to try a new spice blend that I recently bought. It’s Badia brand, Everything Mushroom seasoning. It has bits of dried mushrooms with spices. You should try it.
I must say every Badia seasoning I've tried has been great. I'll have to keep my eye out for the Mushroom!
Can't go wrong with that!
Obviously cooking in bacon grease will give you a lot more flavor but would this work with regular say canola oil too?
Our mom was similar. She would fry mine sunny side up and baste the whites with the bacon fat.
@@greeneyesfromohio4103 I cook my eggs over medium in canola oil pretty regularly, and I aim for a bit of crisp on the edges. Nothing like that last sunny side up in the vid, but just a bit. Works pretty well for me. Just gotta make sure the oil is up to temp.
Sonny, you look great!!! 😊 Thank you for this video, I always mess up eggs. 😂
Thanks! I'm loving it
I do the last one often as a topper to my ramen bowls when I am lazy and don't want to do marinated soft boiled eggs. The extra crunch adds so much flavor and texture. For breakfast, I almost always do a non-traditional scrambled egg (though I also like the French style you show), where I start like making over-easy with butter, but scramble them about the same time you would flip. Love the texture you get with that and I also love the rustic flavor of varying proportions of yoke and white in every bite.
Glad to see an actual video with over easy and over medium cooked correctly. I’m with you in the slimy white stuff at restaurants.
Had to pause the video to say I also really hate undercooked over easy eggs at restaurants, over medium is the way to go! ❤
I have the opposite problem. I have to order overeasy so they don't overcook them, and they still do sometimes
Almost... every... time.... I guess they are expecting them to set up when they throw them on a cold plate?
You just can't order over easy and not expect the white to run all over the plate. It happens with over medium a lot more than it should too.
@@bensebaugh6017 More accurately, they usually aren't trained chefs and they are usually cooking a lot of orders at once so they aren't going to be perfectly consistent with cooking times. Overmedium is just a safe order to make getting undercooked eggs less likely. Its a gamble no matter what when going to a basic breakfast joint.
That gooey (snotty) part is so tasty though.
@@bensebaugh6017That's because the white is supposed to be runny for an over easy egg.
So many eggsamples of how to cook eggs. I'm so grateful for this teggnology so I can learn from such an eggsuberant chef. I didn't eggspect so many variations, which was a bit of an eggistential dilemma. However, I have eggsamined my dilemma, took a long eggshale, and will now cease with the egg puns, as I am egghausted from doing so.
Egg-cellent comment! 😅🥚🍳👍💖
Just stop
Eggcelsior!
@@BoobsIndeed you don't have to be like this
I ate the perfect fried egg in the cafeteria of a military base about 50 years ago. Yes, it was that good that I still remember it. It was cooked at an extremely high temperature in an egg sized deep fryer. The egg was compact like a ball. The egg white was crispy, and the yolk was runny. Damn it was good.
Hell yeah
When I was 12, back in ‘71, my great aunt took me to London on vacation for a week. During my stay in London I fell ill and had to stay in our hotel room for a day. The one and only memory of that sick day was the scrambled eggs I ate in my room - they were amazing, just like the ones I just made from your instructions. Bloody good eggs! 😉Thanks for taking me back. I’ll make these eggs this way from here on out. 👌😎
Love the fresh cut looking good my chef
I used to work as a chef from 18 to 26yo. Once on a wedding after party on Sunday early morning I made scrambled eggs like that to the groom. He said these were best eggs he ever had in his life. I cooked them twice longer over twice smaller heat to retain the moisture and added just a splash of milk and seasoning of salt and pepper. To this day that's how I love my eggs the best. Plus hot baguette smeared with butter and chives on top.
@A Z I was second in charge for 4 years in two different places, earned multiple certifications through out the journey. Have it as you wish, just like eggs. ΑΩ
@A Z Agree that you have not lost your marbles overall! Have a nice dead sentence in the kitchen. Being a cook is very though! Being a chef 100x harder! Much love my friend whatever you do, wherever you are!
@A Z Oh, you a manager! Glad. I did my first two years in Ireland! Póg mo thóin!
@A Z lol the chef vs cook thing is 100% pretentious nonsense. There are some "cooks" whose jobs are harder than "chefs", at the end of the day it's just a word
Try this with your sunnysides... reheat some dal tadka (butter yellow dal), spoon a large circle of it on your plate. Place a sunnyside on top. Garnish with chives. (Also consider feta, lightly salted avocado cubes, maries mild habenero sauce, etc). Dude.
The crispy sunny side up, as I had learned it, is Spanish style. Some olive oil and butter to about 2mm deep and cook over medium. My grandmother used to make them and serve over buttermilk Eggos, a small amount of butter melted in each cranny, no syrup needed with that yolk and the butter 🤤
Sonny? More like Daddy now with the fresh cut 🔥🤘🏻 Keep ‘em coming!!
Dude is 100% right about the scrambled eggs. I started “undercooking” my eggs from how I used to make them a few years ago and have never looked back!
9:00
My wife used to call these scrambled soft and she asked for those in the restaurant and generally they were not burnt but not nearly as nice looking as the ones you did!
he's 90% right... gentle heat, use a spatula , when the egg starts to cook run the spatula across the base of the panlight, fluffy moist eggs!
low and sloooow
I totally agree! I always order eggs over medium in a restaurant!
I also wanted to say that I set a timer for 2 minutes for the 1st side. People make fun of me for it but, hey, it works for me!
I'm going to try that hybrid sunny side up version...looks beautiful!
Another tip on sunny eggs, when you crack the egg in the pan immediately use a spatula and break the membrane around the yolk it’ll level out all the white so they cook evenly
I encourage you to try two new techniques when it comes to eggs.
1. Cook your scrambled eggs a little bit less each time until you find a doneness level you prefer (trust me you won't go back to dry eggs ever again)
2. Try the seventh egg technique in this video and let me know what you think!!
HAPPY COOKING EVERYONE!!
:08 in.....
TALK ABOUT AN EGGHEAD!
In all seriousness, you are probably my favorite cooking channel. I've learned a lot from watching your videos over the years, and now, at age 53 with my kids being adults, I have much more time to experiment and learn new techniques.
THANK YOU for your videos, and I hope you continue to have a long and prosperous career.
Add brown butter for some nutiness goodness
I usually do Number 7 or I do a version of scrambled egg: crack eggs on medium heat, wait for the egg to go from clear to white and then scramble.... yummy 😋
True that.
with todays prices this must have been pretty eggspensive.
I shared this with my daughter. She loves eggs and this video taught me things I've never even seen before. Eggcellent!
My favorite way to have breakfast eggs is soft poached, sort of a cross between soft-boiled and sunny side up. It's sort of like how you did your over-easy eggs in this video, except they have a solid but thin outer layer (for breaking so lots of that golden yolk leaks out into the surrounding food) and they don't get flipped. I don't like crispy brown parts in my egg white, but they have to be white, not clear ("snotty" as you put it). Solid white, runny yolk. Then go to town on it with toast, hashbrown potatoes, corned beef hash, whatever. Yum!
ThatDudeLooksGreat!
Yess I always go for the last option, the crispy edge on the white and the runny yolk is just such a good combo. Never seen anyone liked their fried eggs like that until now. Crispy egg lovers represent!!
Really? I thought that was the only way to do it and when I get eggs not cooked that way, that whoever cooked them just messed up. It’s 100% the correct way though
my parents love it that way too, and so do I but I do it crispy under and then over easy. you're not alone!
Great vid, as always, Sonny! Bacon fat + well-seasoned cast iron = my favorite crispy egg.
Great Video! Thanks for sharing! 🙂😋
The most important thing about scrambled eggs is the size of the curd. Smaller curd will feel creamier and more moist, even if cooked a bit longer. Bigger curds, achieved using the pull-to-center-spread technique, will feel a bit meatier and more filling, which is a great technique for scrambles because it will hold bigger chunks of vegetables without tearing, whereas the French omelette requires fine diced herbs and vegetables. Final finish on the outside depends on preference.
Good point. I also find that adjusting the temp down slightly helps me create a small curd whereas keeping the heat slightly higher (or slightly hotter pan) allows for larger, more whispy or planar, curd.
Great explanation and very true. You’re absolutely right. That’s why I like medium sized curds most. It’s basically the best of both worlds, in my opinion.
YES... I want large curd scrambled.
I do tend to like a slightly larger curd, but still keep that cook time down for the wetter egg in general. Just depends on my mood, though.
medium, and for soft sticky eggs I prefer full flame over small, but holding the pan whole time in the air, and depending on eggs needs I put it higher or lower, it spreads heat in pan better than small heat spot in the middle of the pan from low flame (can be even 10-15min hand muscles work depending on amount lolz but gives perfect result). Also too much butter can kill the soft eggs texture (way better is to have extra butter spread on bread along with eggs, than pieces of eggs swimming in too heavy fat emulsion), plus for perfect scrambles, butter always should be goldened first (not just melted) and smell like nuts before adding the eggs lil later into lukewarm butter. Also whisking eggs is big no, it's not cake we cook... natural spatula whisking during salted eggs warming/mixing on pan gives better outcome
That scrambled egg is EXACTLY how it should be done!!!!
Nope, fucking gross
Yeah, I always liked that crispy stuff too. Thanks for the tips.
For scrambled eggs I use gee to cook in, and add a little heavy cream and water and mix with a whisk. Use low heat and when the bottom starts cooking you fold over with a spatula, from here on out you just let it cook 10-20 seconds at a time and keep folding over. Stop cooking when it is all cooked except the top is still wet and shinny, immediately pull of the heat and plate.
The scrambled eggs technique on this video is the truth. I went to try it right after seeing this vid. The best scrambled eggs Ive ever had much less ever made. It was silky, creamy, buttery. Didnt even need to add salt or pepper. Def give this a try.
I taught myself to make a French omelette a few years ago and it's now my go-to quick-and-dirty late night delight. I rarely have all the right herbs on hand (especially chervil, if you're a purist), but I have a tendency to sprinkle a line of fresh and super-finely grated parmesan or pecorino down the center where the fold will be. I can do the flip, but so often when I make these late at night I've had a few, so I try to be a little more careful.
Sonny's version of sunny-side up looks terrific. I'm going to have to give it a try. I love the fact that you have the runny yolk and the crispy white.
Love this, both your videos and your new head. And love your fun attitude when cooking, sometimes I'll watch videos of dishes I don't care about just to catch a laugh
Simple and excellent! Thanks
Walter teaching Junior how to make breakfast. So wholesome.
But seriously great video, I always mess up over easy eggs so this helps.
I like the new look, you have a good head shape lol your puns are good as well
Sunny side up on high heat with oil or bacon grease is the way to go for sure! The crispy white + runny yolk combo is to die for.
Oh you may die from that bacon. Swine is well.....full of toxins. Look it up ..next time strait in the trash with bacon. Welcome. Now you'll live an extra 10 years.
I like solid - but NOT crispy overcooked whites.
Thank you so much for this egg tutorial!I am totally with you dude, over medium is the way to go unless you're looking for a creamy scramble.
My grandmother who is from Alabama made scramble eggs like that my whole life and its the only way I make them now. My kids love them this way...
I enjoy watching your videos, I’m always interested in making my cooking skills much better, even though I consider myself a chef in the kitchen and on the grill, I have been told I should open my own restaurant/bbq, but without money it’s hard, as I like to say, cooking is love and it makes the soul happy!!! Keep on teaching Sonny!!!
With scrambled eggs I actually have had the exact opposite experience. I was always served very wet eggs and never liked them, it was only after I started cooking for myself and was able to experiment that I realised I actually like them cooked all the way through. Now though I’m questioning everything, is this how people who enjoy well done steaks feel?
No questioning needed. One man's trash is another man's treasure. You like what you like, regardless of how the French do it or don't.
I do not like my scrambled overcooked, but I do not like them wet. I have had them done "right" and they are just wrong. for me. 😎
“Crunchy sides” is what my kids call it. I love scrambled but your favorite is our family fave as well😋
I do like to use water and sometimes a cover to steam; to not get that brown crunchy edge. Which a lot of people don't like:)~ I agree for scrambled or omelettes is 3 eggs but a splash of water that evaporates and adds density with air bubbles as it evaporates while cooking. For a french omelette; lots of butter and roll:)~More than you used actually:)~ Though your omelette was beautiful
Awesome cut! You look 10 years younger. My yolks cannot be runny at all.
Great video! I’ve been cooking eggs a long time but I learned some stuff today!
That was very eggciting, Thankyou! 👍
My parents took me to France years ago and this is what I learned,
The Frence take cooking super seriously and they love butter and snails.
The service at a French restaurant was the best I have ever had.
A method I've come to love for making Sunny side up eggs is to wait for the whites to start going solid, and then taking the spatula to kind of break up the center, thickest area of the white, almost to where it clings to the yolk. It displaces the already cooked white on the bottom and allows the top of the egg to cook a little bit faster, before it starts burning or overcooking the yolk.
I use the corner of the spatula to pierce and drag the membrane of the egg white right after cracking it. 3-5 seconds later I push the semi cooked white toward the yolk so it's fairly even thickness. Adds some nice surface area for crisping. Different strategy but same idea. Your mini white-scramble is interesting though.
Personal favorite is the sunny side up with the sudo poached top. It's easy to not over cook them. Use butter and as soon as you get them in the pan put the lid on and give them a couple of mins to get the whites cooked and you're good.
Love you man how good you telling new chefs how easy and slow you need to be….. cheers bro.
Loved your spatula.. !!
Welcome to the Club! You wear it Well! 💪🏽👍 also congrats on the voice-acting and/while still bringing much delighted content, including the fridgerino. Love how everything evolved! ✌️
Love the egg cosplay
😂
You are absolutely correct on the scrambled eggs. I overcooked mine for years but then after discovering the French style, I never went back.
What a bunch of wonderful egg samples!
The way i grew up with them is "sunny side up / steamed" method. Cook normally and about half way through cooking put a shot of water down and cover with a lid (bowl on a griddle) and continue cooking until that top yolk seals up.
Poached is another one of my favorites.
How does this work with putting water and oil together?
That's what I do but with less water, probably.
@@jonw2570 Just fine, it spats a bit but you are covering them so it's not a huge mess. And maybe a shot of water is a bit much, probably half a shot for 2 eggs.
@@erat91 Thank you!
My grandma always made the best scrambled eggs. When my mom would start to make me eggs at their house, I’d stop her and say, “can grandmommy do it instead.” 😂 I never knew how she did it.
Everything changed when I saw Gordon Ramsey’s video on how to make them. His method is similar to yours. Holy cow they’re amazing! Just like how my grandmommy made them.
Stop saying grandmommy. It’s weird.
So your grandma made nasty ass eggs too and you like them? 🤢🤮
Hello to you from Canada. Great video very well explained the reason why the techniques and the taste test were great. Very entertaining.
Love your work
I make my sunny side up similar to your method. I'm Vietnamese and our eggs are always crispy, very golden brown on the bottom. I like to put some garlic powder and onion powder on the eggs first, then baste them with the oil. This makes the garlic and onion powder perfectly golden and gives it a fantastic aroma and flavor.
I also make scrambled eggs by melting the butter WITH some fish sauce until it's a little golden brown, and then drop in my eggs and start stirring them. If you've never had fish sauce with butter, it's an amazing combination. Try it. Just be careful because fish sauce will splash like crazy when heated up. This adds a very nutty, saltiness flavor that has much more depth than just salt.
Both sound good - I will definitely try your garlic and onion powder trick! May even try the fish sauce & butter!
@@J_LOVES_ME my wife swears by garlic and chilli flakes. When I want to spoil her, I grate some cheese on top of the egg too. decadent!
Guga called and he wants his haircut back.
I love them over medium with that little bit of crunch too. 😋
My parents have this steel pan... Not non stick, not stainless, NOT cast iron... Just plain steel, thin sheet metal that's been seasoned to perfection over the course of at least a half a century and I swear to god my dad makes the best rendition of that last recipe in that pan!! The main thing with eggs is that you need to nails the temps!! Also, having a flock of hens really steps up the game!! Eggcept for boiled eggs... they're too fresh and shell is hard to take off... So I've converted my GF to that thingymabob that cuts the cap off the top of the egg and you just spoon it out! She'd never had them that way before but now she's a convert!!
And that's the moment Sonny became Heisenberg.
Sonny, when you said it tastes the way a wet dog smells my heart sank. I have always said that about my dad’s scrambled eggs and I got called crazy 10000 times. I’m so happy I have you to back me up on this. I can’t wait for them to see this.
lol😂
When it comes to scrambled eggs I hate the way most people overcook them. I love them the way you do them here.
I love to cook and especially like to cook (and eat) eggs. Thanks for the tips!
I tried the scrambled eggs, but I turned off the heat and kept them in the pan for a science experiment. There is a significant difference between the French way and a minute after. Thank you for this. I finally like scrambled eggs.
Great egg overview. I 100% agree about the scrambled eggs. I had only had the hammered style of eggs for about the first 45 years of my life. But I was on a business trip in Tokyo and hotel breakfast featured a French (or at least French-trained) chef. The scrambled eggs were loose like you made and just blew me away. So delicious! I've been trying to perfect it ever since. I've been using cream, but I'm intrigued by your butter-heavy, no-dairy, method. I'm going to have to give that a shot tomorrow morning. Great video. Thanks.
Butter, made from milk. 😊
@@woodstream6137 LoL! Fair enough. I did think of that AFTER I posted, but there you go. I find I do prefer my scrambled eggs with milk and/or cream - just a touch. I do agree that they are best served loose.
@@toddwynia7491 same here, a splash of milk. Another video said it helps separate the proteins which should keep them fluffier. I'm not fussy either way to be honest.
@9:40 A few trips to Japan really opened my eyes to the possibilities of "wet" scrambled eggs.
Thank you for this video. Eggs have always been in my top three favorite foods ever. I love them every way you demonstrated,and also poached. But my timing on making the eggs is sometimes off,and i love to cook really good food dfor my family and friends. Thank you for the help,and the comments I've read are very heartwarming. ❤
Love all your videos/recipes Sonny! Never had anything but good experiences using your recipes (especially the Peri-peri chicken, mayo, crispy chicken wings, & dauphinoise). Keep it up!
I get it, Egghead Egg recipes! Good joke. Love your content!
It's funny that my first video as a bald man is about EGGS lol
@@thatdudecancook Masterfully timed lol
Love the eggcentric nature of the Sonny-Side Up Egg.
Eggcelent dude! You knew that was commin. Knew most of what you shared except the last. Gotta try, thanks and cook on
Another secret for scrambled eggs my Grandma told me was to mix the eggs well, salt them and then let them sit for about 10-15 minutes. You will notice a slight color change. This is good. The salt emulsifies into the egg mix and actually is more uniform. Salting them after they're cooked doesn't allow the salt to mix well.
That is how I do mine. Beat add a little salt and mustard powder beat properly and let rest for 15 minutes. DO NOT beat again. Add to a low heat pan with room temp butter.
Forgot to say, I use a well seasoned cast iron pan.
Nice Walter White cosplay 😭👍👍
Bro, first timer on your channel. Very well done. Thanks
Just discovered this... love this guy!
Love the new shirt! The problem I have faced with eggs is that the pan needs to be at the right temperature so that the eggs don't stick to the pan. Regardless of how good the pan is, if it is too hot, eggs will stick (seen in the Sonny's eggs, the little fond that develops). What do you think the ideal temperature of the pan should be when preparing eggs, particularly French omelets. Thanks!!!
I cook my eggs in a cast iron and so long as there is a coating of oil it never sticks. If it feel stuck the bottom isn’t done cooking yet. It will self release when the bottom is done.
we have two styles of eggs in India that you might want to try and see if you like: "masala sunny side up" is when you sprinkle chopped onion, tomato and chilli powder on top of your eggs (otherwise the same as a sunny side up, but you usually avoid sprinkling stuff on the yolk as it might break). can also be flipped and done over easy. The other is called "bhurji" which is a scrambled egg but you first fry a bit of chopped green chilli, caramelize some onion, a bit of chopped tomato, and then toss in your whisked egg.
Dude! Thanks for all you do! I have been learning from your videos for the past year, and am an old fart so I didn't know to subscribe - I just did.
Everything you have posted is awesome, and the eggs post is "La piece de resistance!" Love eggs, and the most challenging decision this morning was which way to try first! I went with Sonny's Eggs, and was not disappointed. Can hardly wait to try the scrambled and then the omelet, and then all the rest!
Thanks again! Great schtuff!! Now let's go!!!!🤪
I love eggs. And look forward to having em for breakfast every day. Imma totally try that runny scrambled egg thing. Thanks!
No not a fan of the runny scrambled eggs. I want solid chunks for my scrambled eggs. Ramsay's method is interesting high heat then remove off heat, back to high heat (hot ones episode). Absolutely FANTASTIC video thank you for the times and directions overlay that HELPS so much. .gotta make some eggs (also why didn't you use bacon fat?)
Sunny has become the egg.
country style scramble is my favorite, and they're easier. turn off heat right before they're done, add shredded cheese, mix in pan until done. that's my preferred way.
I love that golden brown crust also...
I make them sunny-side-up and then flip them over for a few seconds to get some of that crunchiness on both sides.
If you crank up the heat at the very end, you can still get away with having a runny yolk!
Generally, there is a time and place for everything. The only time I want my fried egg well done/hard, is when it's in a bacon and egg toasted sandwich. That way, you don't lose yolk, it's not too messy, and the butter and bacon grease provide the required moisture.
my trick there is to make sure that the yolk is more to the side of the sandwich I'm going to bite into first. Get about half of it in the first bite, then the rest is enough to lubricate the bacon.
That is definitely a proper scramble. I learned that technique recently. It's different from what I was used to but I immediately started making them like that after my yolk got broke.
Having worked with countless "chefs" who cannot cook eggs if their lives depended on it, I really appreciate this video.
New subscriber here,your vids are fun to watch but also I learn a lot. Thanks 👍 👨🍳
I cooked scrambled eggs as you instructed and I have to say. The texture and flavor is astonishing
Waltuh... put the egg in the skillet Waltuh... We gotta fry it over easy, Waltuh... Just like Gus likes it, Waltuh.
This was outstanding ❤
Love the new look!
I so appreciate you and all that you do! Please don’t say snot when in the food world. I think I have watched all of your videos and love you as well ❣️
why snot?
@@thatdudecancook I believe that you said that describing the white of an egg 🥚 ? Have I misheard ?
@@viviannedelavega605 it was a pun lol
why (s)not?
My favorite is poached eggs. I seldom go to the trouble at home, though. I eat more sunny side up at home since I can just heat the oil and put the eggs in and come back in 3-5 minutes. The cooking time depends on the smoke point of the oil of choice. If I use oil with a lower smoke point, I use a lower temperature and cook them a bit longer. If I use oil with a higher smoke point, I use a higher temperature and cook them for less time. Over the years, it's not too hard to learn to let the eggs cook free of supervision. Granted, keeping an eye on them matters more in the restaurant.
Same, but I found an easy way that doesn't require dropping them into boiling water. Melt butter or use oil in a small pan, cook two eggs until the whites start to harden, and a bit of water and cover until the yolk has a thin white layer. It's basically steaming them.
You take the term "Egg-head" to a whole new level.