The Best Fried Eggs You’ll Ever Make | Epicurious 101
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your breakfast game with his ultimate guide to making the best fried eggs at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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The secret to any pro chefs cooking is an assload of butter and a truckload of salt. 😂
How is this not the top liked comment? 😂
And make a mess around the pan!
Honestly this and understanding how to use heat depending on what your cooking but thats the one most have trouble with
butter is delicious
@@BassibasukkiButter by itself is not delicious at all. It merely enhances the flavor of everything else when combined.
The secret to how every trained chef makes their food taste great - butter. And more butter.
Absolutely not true. For example salads just need that subtle touch of gallon of olive oil.
@@WarlonWinterheart nice
@@WarlonWinterheart butter oil
And usually lots of salt!
I prefer way less greese or butter. I don't use salt and pepper. I don't want to take away the sweet flavor of the yoke. I do, however, sometimes sprinkle a tad bit of onion powder on them while cooking.
my first cooking lesson at age 7 was how to make a fried egg sandwich. It is still a comfort food for me 50 years later. 😋
What do you make yours on? I like an English muffin.
@@Klaus99999 for me i like normal loaf. Simple, cheap and you don't have to cut the bread yourself
I like garlic fried rice and not bread
I used to have fried eggs for breakfast. But as I got older, I realised that crystal meth for breakfast gives me more energy like no other
@@ZhuangJN
Garlic fried rice is the filipino way.. silog ftw
These are the best videos…….no music or loud background noise. Simple instructions and demonstration….. Thank you Chef..👏
There is background music, it's just in the background.
this is very scare, my cat is sad
Ditto 🐣
My grandpa told me that the last thing my grandma said before passing away was a request to make sure her eggs have the crispy edges like she loves.
He came out the kitchen with her eggs and she had passed on.
Fastforward some years and now i make my wife fried eggs and toast every saturday morning... Crispy on the edges!
RIP Grandma and Grandpa. Love ya both!
sorry to hear that... just lost my dad this year in july
Very cool story!
Very touching. ❤
😥❤
That was an awesome & touching story, I bet you had the best grandparents ever.!.!
If you look closely, you’ll see an egg underneath that butter
Having a hard time, could you point it out?
classic american flavor - butter sugar salt
Bourdain said the same about pan grilling a steak. Butter. More butter.
😂😂😂
Lol! But I will try this same fried egg recipe asap
I absolutely love you had a whole section for "plating" where you just unpretentiously placed the eggs and two pieces of toast on the plate. No frilly parsley. No finely snipped chives. No absurd "edible flower" or anything. Eggs. Toast. Eat. Refreshing.
Plating = Get it on the plate. Success!!! 😁
In Southeast Asia, we also love have a crispy sunny-side up egg.
A bit of difference is, me and a lot of people love to have a half-medium cooked yolk.
The yolk is not runny anymore, but still very soft, orange-y and yummy (not fully cooked or bright yellow).
Since we usually eat together with rice, the softness of the yolk and crispiness of the white part is complemented beautifully with a warm, fluffy and delicious rice.
😋
I agree 100% 👍
My Thai wife makes this for me ❤
I always aim for that kind of Yolk when I hard boil.
Video link please!
Yeah, I always order my eggs over medium when I go out to eat (though the other day I got fully cooked yolks, lol). I prefer them still able to run, but slowly.🙂
150 calories of egg 300 calories of butter 😂
Butter makes it better. Always.
Eggs and butter are not the bad big pharma had us believing they were. @@RanoInsideGamer
Who cares about "calories "
Burn more calories than you consume then you'll have nothing to worry about
Heck ya! Nothin wrong with that!
Sound is such an important part of my cooking process! There are certain pans I don't like using, because I can't hear when things start to sizzle. If you cook enough you start to get a feel for what something sounds like when it's frying, boiling, grilling, or anything else.
My father became blind and still cooked I asked how do you know when certain things are done and he told me you could hear it
A perfectly seasoned and taken care of cast iron pan is a deadly asset to the kitchen arsenal
It stops sisseling when the water has evaporated, easy! You can see it and you can hear it, if you ignore it you’ll smell it! 🤗❤️
Frank, saw this video before going to bed last night. My wife and I were intrigued. I made them this morning. BEST FRIED EGGS EVER. Thank you! Everything is better with butter!!! Ladling the butter over the eggs is brilliant…. Helps congeal the whites while flavoring the dish. I used my toast to sop up the pan after plating. ❤️
I can totally see you both having a serious conversation about this in bed !
And helps getting you one step closer to a heart attack
@@mihaelfacey Not one step. I would say gets you an entire mile closer lol.
@@mihaelfaceyquality grass fed butter is very healthy. Educate yourself.
Get your nose outta his a$$, and stop fan-girling.
OMG. FRAAAAANK!!!!!!!!! BEST EGGS IN THE KNOWN AND UNKNOWN UNIVERSE!!!!!!!!!!!!!!!!!!!!! 🥵 phew getting tired here Frank but you’re worth it ..!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😚😙🫶🫶🫶
Fried eggs are the best. Definitely my fav topping on a nice hot bowl of rice. Never thought of basting the egg though, great tip! Thanks, Frank!
Very nice topping for rice. I used to get it like that at Thai restaurants.
@@R.Merkhet My very favorite way to eat them is on rice with a bit of fish sauce and chili paste.
@@jonnytxdo you put the fish sauce and chilli paste on the rice or the eggs?
I don't have rice with my breakfast, but, I do like to use a variety of hot sauces on my eggs. Garlic, sour cream, and sriracha sauce on scrambled eggs is a big breakfast win. Don't forget the onion! It's basic, it's simple, it's a great way to start the day!@@BuddhaSunn
I've always been a country breakfast type of menu person, but, what is a Thai method of this way to do eggs and breakfast? Hot and spicy, I'm wide open too, (mostly)!@@R.Merkhet
Me: I love Frank!!!
Frank's cardiologist: Me too, but tbh, I'm getting more concerned about him with each of these 101 videos.
Yeah, about time someone pointed out that that toast is a killer.
@@ardnfastexactly. Butter and eggs won't do the damage. the toast is the dangerous part.
I like this guy. He's like the most favorite teacher you had back in grade school and is somewhat amusing.
Bacon grease and a cast iron skillet make the best fried eggs
Wrong.
Butter is what you use what you don't have bacon grease.
I agree. Best way to fry eggs ever. Though I flip mine. I love em when they're kind of in that middle ground between medium and hard, where its still soft and a little gooey but not runney at all.
Over medium! and they are delicious@@-BWS-
@@randyc5650eating eggs without bacon is like eating cookies without milk. Why would you not have bacon grease when making eggs?
My Granny taught me how to cook a fried egg. She used bacon grease. I use bacon grease to this day. I have her Griswold #3 cast iron pan that never ever cooks anything but eggs. Technique is the same. Spoon it over the eggs to your doneness preference on the yolk. The whites are perfect. Yum!
Same!❤
My Mother did the same. She would tilt the pan to make it easier to spoon the grease. The top of the yolks would turn pink. Best fried eggs ever.
The metal spoon in a non stick pan has my soul screaming
Triggering.
Same, I learned a bit about cooking fried eggs but I didn't like that metal spoon at all. And he also used a metal knife, lol. And he even said, "If I have to run to get a spatula..." 🤣
Yes, please, run and get a spatula!
He was pretty careful not to scrape too much, just spooning the bubbled up butter gently
Over sensitive lol.
I've read that it's not the same kind of problem it was years ago. The adhesions are better. I think I even saw Pepin cooking with metal in a nonstick.
I eat fried eggs every morning for breakfast, I love them. But I don't like them to get crispy anywhere, I cook them gently so the whites are very tender. And I like the yolk to be thickened a little.
Agree! I hate it when the edges are crispy!
Totally agree. Keep em soft and they'll melt in your mouth.
Agreed. That's how we have them in our house since we don't find the crispy white particularly tasty.
Do you keep it on low all the way?
@@sports872just like medium I'd say. We have an induction top and do the eggs on like 4-5. Most stuff for a general searing is about 7.
I guess there are lots of ways to fry eggs. I was taught to cook with butter at low heat. Salt and pepper. Cover with a pot lid until the white is cooked through and the yolk is still soft.
I used to use the lid but I found this way the eggs come out perfect every single time because sometimes with the lid they are still snotty runny eggs
Homeboy puts 250 calories of butter on those eggs for sure haha
I've been cooking eggs like this and they do not absorb much oil. 100 calories worth max. ❤
@wsams maybe. I lost 60 lbs last year. A big part of that was measuring every ingredient that went into my body. But I also only ate delicious food. So, I had to find minimum amounts of calorie dense foods that made significant taste differences. In my opinion, 5 to 10 grams is the sweet spot for butter on eggs. Of course, you can keep dumping it on food, but at greatly reduced taste benefits. It was probably less than 250c :), but still too much for one meal.
Why’s everyone so scared of butter?
@@emersonkepp heart problems
Calories is a measure of heat, not nutrients.
I actually end up putting a lid on top of my pan because i don't want to use that much butter. It cooks the whites and leaves the yolk nice and runny
Same here. I use sunflower oil instead of butter so the lid is a must for me too. I also put some very thin slices of ham under the eggs. I know at this point it´s a ´ham and eggs´ but I highly recommend it.
understandable but please consider that the butter is just a medium with which to evenly conduct heat, using the oil doesnt necessarily mean it will absorb into the egg especially if u take it out and put it on a sheet tray or something. it isnt absorbant the same way say, breading on a bit of fried food would be. all its doing is functionally evenly distributing the heat and wont really absorb into da egg ^_^
A splash of water in there first helps too. It gets under the white and helps it bubble up, and creating steam really helps cook the top better than just trapping heat.
I don't use butter at all because I can't stand the smell of butter cooking. 😂
I just flip mine over easy. I like the lid method but it takes longer
Looks delicious, but no way I'm using that much butter.
Frank really is the best cooking teacher on TH-cam. Even if I know how to do it, I'll watch Frank.
yeah its not like most of us don't know how to make a fried egg but a pro tip never hurts
The butter in that pan is not hot enough to properly fry an egg , it’s impossible to accomplish this with butter because it burns . Olive oil is the proper way, and lots of it . The egg should be basted with the hot oil and the whites should bubble up and inflate with golden crispy edges and underside . A bit of the hot oil over the yolk helps to cook and eliminate the “ snot “ factor while leaving only the yolk runny .
You don’t know what you’re talking about, I use butter to fry eggs just about every morning and it doesn’t burn. It takes about 3 to 5 minutes tops to fry it and it tastes great.
My favorite way to eat fried eggs! Now I'm armed with the knowledge to make them like that consistently. Thanks, Chef
Did you see how he cracked an egg then emptied it into the pan using only one hand? Wow! Just WOW!!
I think, in this video, the egg is just a delivery system...
To eat more butter! :)
The Spanish version of fried eggs is made with olive oil, following the same principles: a running yolk and crispy edges. I love both ways of cooking fried eggs.
Less likely to give you a heart attack also.
Loved fried eggs in Spain!
In Italy too we don't use butter.
Spanish arteries are probably happier😄
Greece too :)
Been frying eggs this way for 40 years! Fantastic flavor!
Ill try this, but I have a feeling ill still prefer my go-to mirrored egg, lots of butter with a splash of water under a lid to steam it, never a brown edge or bottom. Chives and black pepper to plate with grilled tomatoes 😊
You have to cover it with the lid or a plate for about sixty seconds so the steam poaches the top and you get some of the cooked white covering the yolk.
I just love how it's back to basics, nothing fancy. Perfection!
Wow. I kid you not. This is egg-actly how my mom used to make them and they were delicious. It’s great to see that my mom was a chef in the making! Love this video. As mom is no longer with us; it brought great memories.
Tomorrow morning I am going to make them egg-actly (exactly) like mom (and you)
Thanks so much for the video!!!
I'm 37, I never needed to cook in my life before, but life happens so, here I am... This will be my first recipe :))
Love you, Chef. Love a basted egg. But I just don’t like browning on my eggs. I don’t like “snotty” eggs either. Basted in butter is key. My egg making process is nearly identical. I just pull them off the pan about a minute and a half earlier where the white near the yolk is properly set but before browning starts to happen.
Agreed! No browning.
Nothing beats Grandma Ninas fried eggs with bacon grease sunny side up with texas toast and jelly and rach style beans or refried beans with bacon grease on the side i miss my grandma especially her cooking she taught me a lot.
Also important: I want a runny yolk, so I don't put the eggs in the pan until the toast is completely ready. I like the butter a little browned anyway, so this ordering makes everything better.
This is how I've always cooked mine except I do mine in a cast-iron pan that is still with me after 50+ years. The pan has been in my family since long before I was born (1962.)
interesting this style of fried eggs is what i grew up eating although i never liked the crispy edges, (I thought Mom over cooked them) as a grill cook for several years out of high school i never cooked them that way for customers or for myself, definitely need a few slices of Bacon to go along with the eggs and toast though!
Laughed when the closed caption said "Toast crunches, Frank munches".
No offense and a matter of taste but the Jacques Pepin method is wonderful. Medium hot pan, put eggs in a bowl. Gently pour into pan. A few drops of water. Drop the heat to low. Cover pan. Let cook until a fine white sheen on the yolks. Remove and serve. Deliciously delicate and perfect yolk consistency. Again some like crispy whites but I am not in that camp. Cheers
Frank Proto, those crispy fried eggs look delicious. Thanks for the great cooking tutorial!
I like to fry my eggs in a flat bottomed wok. Smoking hot oil and the egg is done after just a few spoonfuls of hot oil. Super crispy whites, perfectly runny yolk. Only downside for some might be that you don’t really see the yolks because the hot basting oil turns it a bit opaque. Taste and texture beat perfect looks though.
VERY BASED, very real for this. woks r great for eggs they get that oil very nicely distributed. ^_^
I like fried eggs without crispy bottom. Well, it’s called crispy but it really isn’t. It starts crispy but turns into chewy so fast with typical protein texture.
Yeah I’m not a fan of crispy eggs
Frank's video are the best. Love the content! keep it up! :)
Avocado oil or bacon grease makes better fried eggs than butter. Also, Johnny’s seasoning salt is the best. If you do salt and pepper, salt them AFTER they’re done.
I don't like a crispy edge on my eggs. But I do my eggs exactly like that just at a lower temperature not to get the crispy edge
Me too 🎉
My grandparents made them this way and is exactly how I was taught either butter or bacon grease lol
I prefer to use bacon grease over butter when I have it. Sooo yummy!
Your eggs are probably better than Frank's
I always make bacon so that's what I use as well. But basted in butter sounds like a tasty way to go too.
Personally don’t like crispy lacy edges on my eggs but I fully support the butter technique.
Not the healthiest, but this is the fried eggs that makes me happy.
Recipe: Make a fried egg like you normally do, but with 10x as much butter.
I love butter, but I prefer using a high smoke point oil (like avocado oil) to fry my eggs, as you can cook them hotter to get crispier bottoms while still keeping the yolk runny
I use coconut oil for mine; the flavour of the oil goes so well with egg!
I'll try this. Thanks for the tip. Plus a lot more healthier than butter
I use olive oil
I like the MGS4 method of cooking sunny side up eggs. Putting a lid over it, for a few seconds.
Been trying to use less butter the past few years. But used to use a ton of butter with eggs in the past.
I always use ghee, not butter, when frying my eggs. The silkiness is amazing! l also use a cast iron skillet because it crisps the eggs nicely without sticking.
How do your eggs not stick when using a cast-iron pan??? I have non stick pan JUST for cooking eggs lol? And what's ghee?
@@scottmerric2180 Ghee is butter where the water and milk solids have been removed, a.k.a. clarified butter. And if your cast-iron pan has been well-seasoned over time it's definitely possible to cook eggs without them sticking. I also prefer to use a non-stick pan, though.
I just flip eggs once and cook for like 10 seconds. Works better for me than trying to baste.
I was a lil disheartened that my eggs the other day were brown around the edges, but they looked just like yours so now I'm happy 😊
Fried eggs in Asia all have crispy brown edges. If the edges aren't crispy, they're not properly cooked. (lol)
@@CliftonCostato me browning on eggs tasted and has the texture of burning plastic, it really is preferences
I can’t eat the crispy edges. I cut it off with my knife. 🙈
@@RavenAdventwingsyeah, never browned my edges until I moved to Japan, after a little while, it’s the only way I make them now.
Browned eggs taste and smell like burnt hair.
When I look videos with this chef even if I don't like it I have to like it 😅😅😅
metal spoon scraping non-stick pan just grind my gears.
You are the best chef Proto!
Pro Tip: Not everything needs to be "fried". I'm looking at you, America.
The butter added into the pan is starting to cost more than the eggs themselves 😂
Very similar to how I make mine. Non stick is great, heat pan and if using gas I’ll run it at about 6(sea level), give it a sec to warm up, butter in and coat bottom, egg(s) in, break the membrane that holds most of the whites… that’s key to getting cooked whites and runny yolks. Flip/no flip that’s all preference but breaking that membrane and thinning out the white will help all the noobs.
Awesome! The crispy edges and solid whites are a must! Only thing I do different is over-easy for 20 seconds or so. Nice to see someone else who can actually make a decent egg! :)
I use butter in the kitchen, but only melted when finishing. At frying temperature, compounds that are toxic to the liver are formed in the butter. Lard is preferable.
Given the amount of butter he used for 2 eggs alone, we'll be able to measure someone's expected life span by the amount of fried eggs they've eaten.
Wrong, butter is not as bad as it's made out to be. Seed oils are way worse and they're nearly in every food
@@stevegwizzle3560 true but i dont use any oil or butter and its much less calories
Butter is not bad for you. We were all lied to about butter. It actually makes your pants fall off.
@@skeptic9876please. Eggs are only like 80 calories....cant get much lower than that.
Why doesn’t olive oil do..?
I eat eggs multiple times a week, I could never with that much butter. A quick blast of avocado oil spray is all that is needed. I use my cast iron skillet, comes out perfect every time
love your vids Frank, you're a really great chef!!!
I've been making over-medium... I did not know this butter basting trick. Going to try this out the next time. Lot easier than flipping eggs.
I like to fry my eggs in coconut oil. They are divine!
My heart feels clogged just watching this....but my taste buds are begging for a taste. :) Liked.
next week. How to boil water
🤣🤣🤣
Aaah, fried butter and a lil bit of egg, yummie!
The basics never disappoint, but I'm quite worried. Using a metal spoon to scoop the butter during basting on a non-stick pan though. I'm afraid that the teflon will be scraped a bit and will contaminating the food we're cooking. I personally will avoid using metal utensils on a non-stick pan.
Tilting the pan and let the butter be deep enough in one place that u can just place the spoon instead of scraping it to get all the butter w/o damaging the pan helps alot
Frying eggs in a Teflon pan is the mark of an inexperienced cook.
Even if you're super careful it seems like most non stick pans degrade after at best 5 years
Just use a plastic or wooden utensil
Love this method! My only change is to prevent the browning. I want a perfectly creamy white and jelly yolk with a little run. I just keep the pan off the heat every time I baste. Slow and easy. ❤
Doesn’t surprise me that he’s American with all that butter 😂😂
I got a really small pan for eggs. It's a game changer. Make a perfect scambled eggs or any other type of eggs that fits perfectly on top of toast and make a sandwich. In no time at all.
The best fried butter (with eggs) you'll ever make xd
My whole life we called the crispy edges on a fried egg "lace curtains", and they were a no no. I will now reconsider.
Not a fan of crispy edges, and it's not because they taste bad, they're delicious, but they always seem to be more difficult to cut compared to the rest of the egg and they often stick to the utensils and make a mess. Notice how at 2:45 they edited out the exact moment when he was cutting the egg with the back of his fork.
“Make sure to coat the pan with butter, but don’t worry we’re gonna put more butter in later”
Like 5$ of butter 🧈 for 2 eggs 🍳
The more of Frank's video I see, the more I realize that he and I cook soooo much alike. I can't stand the snotty top of the whites, so I have to cook that out. And I absolutely love the crispy edge of a fried egg! So many professionals caution against that. So glad to see a pro like Frank telling us it's ok! The only thing I do differently is I prefer over easy or over medium (depending on how I'm serving it) to sunny side up.
Why do professionals caution against that? That's one of the best parts. Curious.
Thats a lot of butter just to cook 2 eggs !🤣
My first cooking lesson at 3.5 years of age. Best you.
Why would anyone want crispy edges on fried eggs? Legit curious
Indeed
The same reasons you toast bread or crisp bacon.
I wouldn't.
I was a chef for over 15 years in my prior life. I'm not sure where this guy is a chef, but: a) real chefs don't use non-stick for various reasons including; they don't heat up as quickly; they aren't as durable and damage easily; the non-stick materials are mostly known carcinogens; If you know how to heat and season your pans, you'll never need non-stick; b) never use a metal instrument on non-stick because it damages and flakes the non-stick surface; c) he's adding the salt and pepper too early as when he grabs the butter with the spoon and bastes the eggs, the liquid butter is flushing all the salt and pepper off the egg and into the pan.
I may be in the minority, but I hate runny yolk -- give me those fried eggs over-hard
Why?
@@LilReexe4012XX b/c I do not like runny eggs
Frank is great. I love this channel!
Honestly these eggs look bad, when I make eggs I want them fluffy all around, you have the pan too hot so the edges get crispy/burned which gives them a weird texture when eating compared to a lower heat fluffy all around.
I always do mine over easy. I'll have to give this a try next time.
0:11 You underestimate your viewers.
Some of us don't like butter-saturated eggs and the burnt brown edge. To avoid this and still get perfect sunny-side eggs, do the following:
Use just a little butter or no butter at all in a teflon pan. My preferred seasonings (used very sparingly) are a sprinkling of ramen noodles mixture, soy sauce, and sriracha. Cover the pan and cook on low for 7-10 min., depending on how runny you want your eggs.
This guy is worrying about getting fragments of shell in the eggs, yet he is using a metal spoon in a coated pan. SMH. "Professional"
What is the problem?
The coating on the pan is generally toxic, metal spatula will scrape off minute amounts. Not healthy.@@vision821k4
Now *that* is what I call a master baster.
This guy needs a lesson
"I dont wanna be running around the kitchen"
Me: standing at the stove with very little walking room in a 1 bedroom
My mouth waters every time I make a delicious fried egg sandwich😊😊
It's way past my bedtime, and now I'm craving fried eggs! I love those crispy edges!
I was cooking since childhood and I just recently learned why my fried eggs were overcooked most times since I got married. I was overcrowding the pan. Now I cook them in batches (cast iron skillet-my fav) perfect every time now. I’m going to try using more butter, I don’t usually use that much.