Sohla: for the poached eggs, there's another vinegar trick you should know about: cracking the eggs into 50% water, 50% vinegar, and let the vinegar set a membrane around the outside (which takes about 10 minutes), then gently scoop it out and poach it. This eliminates the stringy feathery filaments, and sets a membrane of eggwhite all around.
I'm not even going to watch this video because it's titled how to cook the perfect egg and then they show sunny side up egg that's burned on the edges. I hope this was just supposed to be a joke!
Sohla has such a simple minimal delivery of what you need to know. Only the essentials, none of the unnecessary babble and definitely none of the aggro, type A, king of the kitchen nonsense . Just a chill endearing vibe. I look forward to this series.
Before the video I said to myself that "there's no way I'm spending 29 minutes to watch someone cook eggs!". Well, I watched the whole things for 3 reasons: I love eggs; Sohla's delivery was charming and to-the-point; I learned at lot about eggs and cooking eggs at every turn. Thanks so much. Really great video.
In order to avoid overcooking the bottom of the eggs -- (that part of the eggs that are resting on the cast iron pan) -- part way through the cooking process, I add a tablespoon of water to the pan and quickly cover it with the pan lid. The steam from the water quickly cooks the eggs surface and then you can remove them to your heated plate.
had the same experience - well said! Pretty rare to find a talented YT chef who communicates without ego or distracting sidetracks and instead with humble competence and upbeat directness
As someone who’s been cooking professionally for 5 years and been to culinary school, I just want everyone to appreciate the clear and wide breadth of culinary experience sohla has. There is advice in this video that any beginner cook would know, advice someone working on a busy hot line would learn, and advice than is very technical. Lessons that almost every cook learns the hard way can be avoided by really listening to her. A better teacher than I’ll ever be I suspect.
Europeans: DO NOT use the shell to fish out broken bits of shell from the egg! As Sohla said at the beginning of the video, American eggs are washed - while ours might have bits of dirt, feathers and poop on them. Instead, wet your fingers with water and simply grab the broken bit of shell. Works every time!
The reason why europeans don't wash their eggs is because eggs are encoated with natural wax that protects it from bacteria and prevents it from spoiling earlier than compared to American washed eggs, hence why theirs need to be refrigerated and not europeans'
Who’s worse? The aunt or the whining niece complaining decades later that their aunt didn’t baste their eggs? Everyone’s aunt cooks them crap food sometimes. Get over it. It’s an egg.
Sohla Teaches SO well. well thought out steps.. does not talk down to us... gives tips and tricks for the correct timing when needed... easy to follow and retain the info. i LOVED this video so much. Been cookin eggs since i was 5 and i still learned something new . fantastic content . I really appreciate this.
recently bought Sohla's cookbook and, holy cow, it's the best cookbook i've ever had. It's so detailed yet simple and it really, really answers any questions you might have. Highly recommend it to anyone
Agreed! Great cookbook. Well written, covers fundamentals and takes extra time to give you tips to avoid common pitfalls. I really enjoy her writing style.
I'm amazed at how accurate all the information in this is. Usually most "let me teach you about..." videos are full of long held misconceptions, but this was well researched and completely correct on all points (especially the nuances of marketing terms used for eggs). Good job NYT and Sohla, I'm honestly impressed with the quality of information here.
My mom was a great cook. She was Italian and everything she made tasted great. I made a leg of lamb once that was so bad my dog wouldn't eat it. I watched a cooking show yrs ago where they did poached eggs and later when I tried to make them, I misremembered the time to cook them, and I am not kidding, instead of 3 to 4 min, I cooked them for 30 min and by then and the smell inside the house, I knew I made an error. I destroyed them. This is the first video I've seen where the fried eggs, my favorite kind, are cooked in a way that I could copy and did them this morning after watching this video and they were delicious. Thank you! Some of us are just lost causes in the kitchen, but we still need to eat. haha.
I just found this channel and I am amazed by the information density, professional camera work and the host's charisma. This is way about a good TV show in terms of quality. I am over 40 years old and love cooking since I was 15 and still, I learned a lot today. Thanks a lot, Sohla and the team! Truly excellent, professional work. Love to see a channel like this. You just got yourself a new subscriber. :)
I graduated from the Culinary Institute in 1987 in Hyde Park N.Y. , and cooked professionally for many, many years. You nailed it! So meticulously well done, I shared your video with my nieces, & nephews to help them become better cooks. Thank YOU!!
Sohla is also a graduate of the CIA and has worked in Michelin star restaurants. Don't let her easy demeanor fool you - she is super accomplished. A great resource and model for kids (and anyone else!) learning to cook :)
@@anubizz3be realistic, no one is going to go to Asia, visit a street vendor and learn how to cook eggs. No one suggested going to culinary school either. The OP reflected on their experience and how her demonstrations matched… because she also went to culinary school. Eggs are consumed all over the world. Acting like the only way to learn how to cook different types of eggs is to visit a street vendor in Asia (quite a large continent - you didn’t say where) shows how 2024 internet trolls are finally meeting their demise
@@anubizz3just a sad stuck up know-it-all to signal everyone how he/she went to asia and knows better than anyone. it’s thanks to you lamers that internet sucks these days.
@@undomondo No, because all you need is to watch youtube and look at street vendor channel to know they cook better fried egg with less effort , not to mention this expert lady use metal utensil on nonstick pans for that juicy extra chemical flake .. watching her teach you how cook fried egg its like watching that famous The verge guys teach you how build your computer. You dont need Culinary degree to cook perfect fried egg, there is plenty of good cooking channel but this not one of them.
I'm a 90 year old man, and have cracked a lot of eggs over my life. I only stopped here to see if you preferred crispy edges of the fried eggs. But I got caught up in all your methods, very impressive. I've watched several egg videos and saw chefs bragging on the crispy edges in most, and almost all the viewers said NO! to that. I agree. It doesn't add noticeable flavor, and it makes it hard to cut with the edge of the fork. But again, a very informative video, m'lady.
mmm agree to disagree on the crispy edges. they are SO tasty, that when i was little, i would always eat those first before the rest of the egg. but thats the best part about eggs -- you can make them exactly how you most like them!
Would love to see a video w sohla showing off all her favorite cooking tools and utensils. She just looks so passionate when she cooks w her fav spoon or pot 😊
Her cookbook has a section toward the beginning that lists what she utilizes the most and why. It’s a great breakdown of- I bought a fish spatula because of her use and I’ve ended up using it a lot.
I've been cooking for 45 years (and about a decade of that professionally) and this vid is exactly why I have the attitude of 'never stop learning' (staying green); I picked up so many tips from this and I loved how you emphasised the listening to your food as it cooks as that often gets overlooked - we use all of our senses when cooking 😁👏
Hello Sohla! I'm trained in Chemistry and Biology, and I also love cooking - I always approach cooking shows with a science outlook. Yours is the best in terms of how to handle eggs for different situations. Only thing I remember from another show about eggs is not to use a copper bowl to whisk them in... Apparently, it brings the fluff out of fried eggs... But, everything else is cool with what you demonstrated. I've always wondered what the difference would be at different cooking times for boiled eggs, and you finally showed me! I'm from Singapore in Southeast Asia, and it's tradition to have half-boiled eggs with toast and coffee for breakfast every morning. Since you didn't demonstrate it, it's done by popping two raw eggs into a closed container of boiled water for 5-7 minutes until you reach the required doneness you'd like. (I do 4 minutes, as I like it very runny), then break into a saucer, top with dark soya sauce, white pepper, and you have a great egg soup to start your day with!
I am so impressed! How did Sohla gain so much knowledge about eggs?! And i never knew I cared about them until I watched this video. I was transfixed, entertained, charmed, and enlightened. Thank you!
My favorite way to have eggs in the morning is over medium, with a slightly jammy yolk. Serve that on a English muffin with butter, jam, and spicy sausage, and you have yourself a little bit of heaven.
The best cooking video I've seen in ages. I love eggs and learned so much about how to prepare them with Sohla's simple, straight-forward delivery. Bravo!
Tip: When you crack the eggs into the pan, use your spatula to immediately break the edges of the thicker whites around the yolk. That'll flow into the rest and your whites will be of even thickness. You won't get the whole "Ooops. This part is a bit overcooked, but this other stuff is perfect." The whites will all be the same.
Sometimes I like to seperate white and yolk, medium heat and just a bit of oil, going white first, spread even and folow the yolk, salt and pepper, cook for a minute.....there's your sunny side up.
SOHLA is sooooo awesome ... This is the most stellar EGG-U-CATION on the internet !!! My egg dishes will be forever changed to another level thanks to her. Sohla is the nicest and most pleasurable presenter to watch. What a delightful personality and treat she is. I WISH she were MY AUNT ... I can't wait for the next lesson (s) !!! ❤❤❤❤❤
I learned so much about eggs in the first five minutes of this video. Sohla has the gift of teaching. This is a masterclass in eggs. Everyone who cooks must watch.
Sohla is the best!!! She makes everything seem so manageable and enjoyable. Please keep the Sohla content coming. For the editors... I would have loved timestamps on this one. It would enable me to go back and rematch different sections right before I cook the eggs in that style. Please consider timestamps in future videos of similar formats.
i doubt you're watching this video more than 3 more times. just whip those brain cells into shape and say, "come on guys! file this away in long-term memory!! I believe in you!"
I have bn a chef for 45 years and have no idea how or why I was watching this video but am pleasantly surprised how much I enjoyed your teaching style and fresh ideas. Thank you.
I'm watching mostly for a refresher on my egg cooking skills, I'm glad I watched because it was validating! I learned all these same techniques for how to make the perfect eggs no matter who's ordering or asking! Julia Childs taught me 40 years ago, and it hasn't changed! Maybe the only thing that has changed is the type of pans we have available and so many variations on eggs in the stores. Julia also taught whenever possible you should buy your eggs fresh from a farmer out in the country where chickens roam free because the eggs will absolutely taste better and she was right. Also leaving eggs on the counter at room temperature is a European thing but I've never been able to get on board with room temperature egg storage. If anyone is interested in learning the secret to a perfect omelette though😊Julia's 3 eggs plus one yolk omgeee no matter what you like inside, it's so much yummier.
I watch a LOT of cooking vids on TH-cam and this is, without a single doubt, the best video I've seen on cooking eggs. So many little details that aren't really little - these details will completely change and improve your egg game. Must-see for cooks of all skill levels.
Sohla, you are such a lovely being to watch and learn from! You have such a kindness and freshness that comes through. Thank you for being such a LOVE! And CONGRATULATIONS on BABY!
I just got Sohla's cookbook! It's so beautiful and great and all my friends were so impressed with how she explains things. I love learning things from her 😭
Sohla is my favorite cooking friend! She's an engaging and thorough teacher and her food is so delicious! Her recipes always work. She's funny as hell, too!
this is the most comprehensive video on cooking eggs I've seen. initially I was thinking, "what? a video nearly 30 mins on cooking eggs?" well, after I started watching the video, I sat through the whole thing. tons of good info. good job!
Only methods you left out were Dad omelette, not to be confused with Divorced Dad omelette which is similar but cooked slightly longer and usually on a pan that a hot dog was recently cooked on
This is a wonderful video. Knowledge and confidence without condescension is a rare in the TH-cam cooking world. Thank you. I learned some things and am looking forward to the series.
Rather reminds me of Julia Child - with her relaxed humor, willingness to laugh at a boof (mistake) and her chill delivery overall. My only issue (thus far) is to call an egg "over easy" when it didn't go over. Sure, it's yolk & whites are about right, but my eggs often pick up a little something extra when flipped - even if only for 10 seconds. Anyhow, small detail... The yolks on you! 🍳🥚
It's awesome to see Sohla in her element, giving confident and clear instruction about something she's excellent at, rather than previous series I've seen her in on other channels where the goal is to try to throw her off or make her scramble (pun unintended but enjoyed).
Wow! This video is so helpful! Thank you Sohla for taking the time to show us. I liked how detailed and specific your presentation was. I learned a lot and realized a couple of adjustments need to be made from my cooking with eggs. Tuned in for more of your videos and recipes.
This is an outstanding video. Not only did I appreciate Sohla’s cooking techniques, directions, and presentation, I truly appreciated her discussion of the appropriate tools to use for the various egg recipes. Can’t wait for more of this series. Well done, Sohla!
Love the video! I tip the pan when depositing the eggs until the whites begin to firm up. I do this by placing a spoon or other implement under the edge of the pan. It doesn't take much. I also tip the pan quite a bit when I poach - again it limits spreading out of the white.
I have a similar story, but the other direction. When I was poor and my family was moving around, my aunt made me a fried egg (it was hammered), radish kimchi and rice. I just enjoyed the food, but now the sentiment stuck with me and I love eggs and rice now.
Sohla's delivery is so smooth and easy, her charm just envelopes you into this comfortableness that you forget about time and the world around you. 27 minutes is too less😊. Any omlette recipes up next.. plz do.
I've made a lot of eggs and watched a lot of cooking videos on eggs. This is the most valuable, best explained set of advice for cooking eggs I have ever heard. Can't wait to watch the rest of the series!
Such a great lesson on how to cook eggs, simple and to the point. I’m a home cook myself but I have learned so much I will never be intimidated with cooking all the different eggs dishes. Thanks you so much I look forward to your continuing cooking lessons.
I received Sohla's amazing cookbook yesterday, and now this?! Thrilled! Thank you for being just awesome, Sohla, and sharing your knowledge, humor, and perspective with us! 😊
This is ABSOLUTELY FABULOUS and brilliantly educational! I love Sohla El-Wally. I could listen to her for days. She does NOT waste words, is direct, and a lovely human being. Thank you so much!
Sohla has really hit here stride. So intuitive and authoritative at the same time. I've cooked for 50 years, including in commercial kitchens as a young man. I've always loved cooking and this makes me love cooking even more. Thank you Sohla.
I imagine Sohla might not have much time in the near future (congrats!) but she honestly made what could have been an overdrawn video about cooking eggs a joy to watch. It would be great if she had her own series!
Hi. Watching from London. There are so many more options in the US. Holy moly. There may be 2-3 types of eggs at even our biggest grocery stores. This is good to know when visiting the US, so thanks for sharing about egg buying in the US.
I have lived in the US my whole life, in several states and been to hundreds of different grocery stores. Even I was shocked to see that selection and wondered where she was. I have never seen that in a store before. A selection like that is highly uncommon here. Our typical stores are the same as yours, 2 to 4 brands and that's it. I would love to visit that store, though!! 😀
I just tried the fried egg method. I now understand why people love fried eggs. Thank you so much! I love adding simple techniques to my skillset to make simple things delicious and satisfying. I keep looking for more videos in this series. They are wonderful for someone like me who didn’t grow up in a cooking family but wants to cook for myself regularly. Please keep up the fantastic work.
Wonderful! Sohla is a delight on so many levels! I thought I was fairly knowledgeable about cooking eggs - but I learned a lot! What a perfect lesson/demo! So much information delivered so well! Best of all - the reason for your extra glow! Congratulations!
Excellent video and great presentation. Ive been cooking eggs for a long time and putting up with nuances, breaking the yolk or not, getting shell pieces in with the eggs, always been a dice toss with me. Those days are gone thanks to Sohla’s wonderful video covering all of it. I learned so many things here whether frying, scrambling or boiling that I wish I knew years ago. Thank you for taking the dice roll out of cooking eggs.
I love watching Sohla so much! She has such a charisma and confidence that doesn't brim over to arrogance and it makes me implicitly trust her. She explains things so well and im enthralled the entire time
I was only listening to this as background noise while I write a paper, but ended rewatching it because it was very informational. Also had to look up who this woman is, Sohla has such a soothing voice, and I am now a fan.
This was wonderful! My daughters (9 and 6) love to watch cooking videos with me, and this one really helped them (and me) gain understanding of the “why” behind the things you do when cooking a variety of egg types. Thank you, Sohla!
Sohla, you're awesome! You hit it 10/10. Happy to see you provide the science and skill refinement. The first thing I was asked to cook to prove my competence in a commercial kitchen as an aspiring cook was to make eggs to order for the restaurant owner. Your methods are great, tried and true, and easily accessible for someone wishing to master the almighty egg in any application. Great info presented beautifully!
YES! Love Sohla and excited for this series ❤We love the break down of the labeling at the grocery - we know how confusing labeling and all the buzz words can become! At One Mighty Mill we are on a mission to provide a more delicious and nutritious flour, bread, and bagel through stone-milling our organic non-gmo wheat instead of having it go through an industrialized roller mill. A lot of that may not be clear when staring at the bread wall at the grocery store, similar to the egg cooler.
I had no clue that over hard was until I saw this, even though I've been doing it for most of this year. I love making a crispy over hard egg for breakfast sandwiches! I change what bread, sausage and cheese I use, but the way I make the egg is nearly always the same. 1. Break egg on a high heat pan and wait until the oil inside starts to pop (done about 30 seconds after the heat has been turned on) 2. Bring it down to medium heat and break the yoke (making sure it doesn't spill onto the pan) 3. Salt and pepper that side, and wait for the whites to harden and for the bottom to become golden brown 4. Flip then immediately bring down to low heat, adding salt and pepper that side as well 5. Put cheese of some sort on top and cover with a lid, taking it off the heat after 30 seconds to a minute 6. Take the lid off after about 2 minutes, and put it on the already prepared sandwich (prepared just after the cheese goes on, which can vary in composition)
great video, sohla is always so charismatic and joyful while being educational! i hope you are healthy and your kid turns out well too, glad to hear you have one
A few years ago, the Tasty channel did a Cooking 101 series by individual ingredient. There wasn't a host, only a narrator. It was very informative, and the visuals were excellent. I am looking forward to viewing the rest of your series
I love eggs and enjoy watching Sohla in cooking videos so this was a big win for me. She has a great passion for food and a calm nature when she cooks. It’s nice to watch instead of a fast paced manic type of cooking video.
Sohlas like one of those cool teachers back in school. She's informative while coming across as a friend showing u something, not a teacher teaching you something.
Thank you Sohla! I've been a hardboiled and scramble egg guy for years. Lately I've been trying to branch out to fried eggs, and while practice makes perfect and sometimes we have to break a few eggs to learn, these hints and techniques should hopefully speed things up for me. Thank you so much!!
This is great, I can't wait to see the rest of the series! I got Sohla's new cookbook for Christmas and am excited to use it, too. Most importantly, a big congratulations to you as an egg-spectant mother!
simply outstanding teacher, going to watch everyone of her videos! At 72 and loving to cook I thought it might not be enough depth but.... she has more knowledge than my grandmother and is fun an lighthearted and practical but still covers everything you wanted to know ... and more.
I love Sohla. I also love eggs. I really love Sohla making eggs. For some reason I just feel like Sohla would be a great cooking teacher. She just makes my heart so happy.
Very good presentation on the history of how to cook eggs all fashioned from runny to hard boiled ! Also helps to keep us old school reminded on the basics . Thank you Sohla ! Big hugss to you
This was SO INFORMATIVE! wow at 35 years old I’m learning so much about eggs I’m almost embarrassed haha. Thank you for this I’m sharing with all my friends
So much to love here! Sohla is a wonderful human with a soft spoken, encouraging spirit. I love eggs and make them all the time, but now, I am going to take them to the next level! Thank you!!!
Sohla is so perfect for explaining cooking techniques. I'm definitely looking forward to this series. I've been cooking and baking for yeaaaaaars and I'm always amazed that she manages to sneak in information I've never known! The striation of the thick and thin egg white is fascinating to learn about. So happy to see new content from her. ^_^
Always love anything Sohla does, this one included! This is SO helpful for beginner cooks, understanding egg cooking is like knowing Latin if you're studying languages. The one little thing I would say is a local thing, in NJ... at least at most diners, "over easy" is like you said, flipped once. The one exception is that it's flipped again when plated. Much love!
We get our eggs from a very nice Amish lady. She asked my dad if he knew anyone wanting actual farm fresh eggs because her hens are laying more than she can sell. So every time he goes, he buys everything she has, then gives most of them away. "You don't understand. I can't help it." He helps to support her and with grocery prices being so high recently, it helps us out too.
Get the recipe for Sohla's Cheesy Frittata recipe: nyti.ms/3tGAx6K
Can you link or tell us what pan was used for the scrabbled? I know it stated it’s a non stick skillet, though what’s the brand?
0 ml) )]
Well, those fried eggs aren't gonna win any beauty contests, but they do look edible.
Sohla: for the poached eggs, there's another vinegar trick you should know about: cracking the eggs into 50% water, 50% vinegar, and let the vinegar set a membrane around the outside (which takes about 10 minutes), then gently scoop it out and poach it. This eliminates the stringy feathery filaments, and sets a membrane of eggwhite all around.
I'm not even going to watch this video because it's titled how to cook the perfect egg and then they show sunny side up egg that's burned on the edges. I hope this was just supposed to be a joke!
Sohla has such a simple minimal delivery of what you need to know. Only the essentials, none of the unnecessary babble and definitely none of the aggro, type A, king of the kitchen nonsense . Just a chill endearing vibe. I look forward to this series.
I couldn't put my finger on it, but you're absolutely right. She transfers knowledge without the aggro babble, as you say
She’s basic AF.
And yet I feel like she delivers so much more than those type A aggro kitchen “kings”
that description is spot-on
@@rogeryoshikado1959or queens.
Before the video I said to myself that "there's no way I'm spending 29 minutes to watch someone cook eggs!". Well, I watched the whole things for 3 reasons: I love eggs; Sohla's delivery was charming and to-the-point; I learned at lot about eggs and cooking eggs at every turn. Thanks so much. Really great video.
In order to avoid overcooking the bottom of the eggs -- (that part of the eggs that are resting on the cast iron pan) -- part way through the cooking process, I add a tablespoon of water to the pan and quickly cover it with the pan lid.
The steam from the water quickly cooks the eggs surface and then you can remove them to your heated plate.
Man, same. She was perfect.
I thought the explanations were too long and not needed.
she overexplains shit. gen Z brain on full display@@iliya1933
had the same experience - well said! Pretty rare to find a talented YT chef who communicates without ego or distracting sidetracks and instead with humble competence and upbeat directness
As someone who’s been cooking professionally for 5 years and been to culinary school, I just want everyone to appreciate the clear and wide breadth of culinary experience sohla has. There is advice in this video that any beginner cook would know, advice someone working on a busy hot line would learn, and advice than is very technical. Lessons that almost every cook learns the hard way can be avoided by really listening to her. A better teacher than I’ll ever be I suspect.
Are you referring to her saying "It smells like butt"? 😳
I've never seen a friendlier, more genuine and relaxed cooking lesson! This woman is GOOD!
When she said she has a little baby yolk herself, so cute!!
I had no idea she was pregnant! So happy for her and ham ❤
@@laurennn9393I think they recorded this a while ago, she already had the baby! 💕
@@fleurhufflepuff2198thank you for the update! I hope they're all doing well
The baby is the white; the yolk is its picnic lunch.
Yeah she explained that in the video :) she didn't say she had a yolk, she said "I have a baby chick right now", op got it wrong. @@DBTH-camHandle
Europeans: DO NOT use the shell to fish out broken bits of shell from the egg! As Sohla said at the beginning of the video, American eggs are washed - while ours might have bits of dirt, feathers and poop on them. Instead, wet your fingers with water and simply grab the broken bit of shell. Works every time!
The reason why europeans don't wash their eggs is because eggs are encoated with natural wax that protects it from bacteria and prevents it from spoiling earlier than compared to American washed eggs, hence why theirs need to be refrigerated and not europeans'
chopsticks!
Nah. Can’t change the habit of a lifetime. I’m probably immune at this stage 😂
“Those kinds of aunts never think it’s them”. Wow. So. Real.
Felt that in my soul
so funny and right on !
Who’s worse? The aunt or the whining niece complaining decades later that their aunt didn’t baste their eggs? Everyone’s aunt cooks them crap food sometimes. Get over it. It’s an egg.
@@jeffdixon847 Found one of the aunts!
@@saltycrunch🤣🤣
Sohla Teaches SO well. well thought out steps.. does not talk down to us... gives tips and tricks for the correct timing when needed... easy to follow and retain the info. i LOVED this video so much. Been cookin eggs since i was 5 and i still learned something new . fantastic content . I really appreciate this.
wow you must have been making trash eggs all these...7 years. stay in school!
Thank you for your attempt to start drama. i send you huggles, love, and comfort. @@bonaface
@@mayren1313 doesn't deny it...curious.
please don't ever huggle without permission, that's sessual harassment.
May you always find comfort and peace your whole life. @@bonaface
Seriously, I wasn't expecting all that info within 5 minutes of the video. Very educational stuff.
recently bought Sohla's cookbook and, holy cow, it's the best cookbook i've ever had. It's so detailed yet simple and it really, really answers any questions you might have. Highly recommend it to anyone
How much is her publisher paying you?
Agreed! Her cookbook is phenomenal!❤
Agreed! Great cookbook. Well written, covers fundamentals and takes extra time to give you tips to avoid common pitfalls. I really enjoy her writing style.
@@bruisersdilemma354Bingo! 🤣
I also agree! It's fantastic.
Thoughtful format with her wealth of knowledge
I'm amazed at how accurate all the information in this is. Usually most "let me teach you about..." videos are full of long held misconceptions, but this was well researched and completely correct on all points (especially the nuances of marketing terms used for eggs). Good job NYT and Sohla, I'm honestly impressed with the quality of information here.
Amen...so true
I was sad that there was no gingerbread house video this year but glad to see Sohla again
I forgot about that :(
She just had a baby lol, that would have been intense to do a multi-day shoot of that intensity while you're still healing
Same! But also Sohla and Ham juuuuust had their baby…. But also I selfishly LOVE the gingerbread videos and re-watch them several times each year.
Didn’t even realize she had a baby until the reference
@@brianna7959 I hadn't even heard she was pregnant! Where did you hear?
My mom was a great cook. She was Italian and everything she made tasted great.
I made a leg of lamb once that was so bad my dog wouldn't eat it.
I watched a cooking show yrs ago where they did poached eggs and later when I tried to make them, I misremembered the time to cook them, and I am not kidding, instead of 3 to 4 min, I cooked them for 30 min and by then and the smell inside the house, I knew I made an error. I destroyed them.
This is the first video I've seen where the fried eggs, my favorite kind, are cooked in a way that I could copy and did them this morning after watching this video and they were delicious.
Thank you! Some of us are just lost causes in the kitchen, but we still need to eat. haha.
I would love a 24/7 Sohla channel. Between her knowledge, skills, and joyous personality... watching eggs cook becomes a major serotonin booster!
Hi wlavine! That's funny! Can I assume that you also like watching paint dry?
@@michaelsalmon6436why are you here if you don’t like the video content?
She's literally my least favorite TH-camr. To each their own.
I'm surprised she hasn't started her own channel, the rest of the BA crew seemingly has. She shows up on other channels alot though.
Srsly agree!!! ! Love her extremely informative but approachable style. I feel like I owe tuition!!!!!! ❤️❤️❤️❤️
I just found this channel and I am amazed by the information density, professional camera work and the host's charisma. This is way about a good TV show in terms of quality. I am over 40 years old and love cooking since I was 15 and still, I learned a lot today. Thanks a lot, Sohla and the team! Truly excellent, professional work. Love to see a channel like this. You just got yourself a new subscriber. :)
I graduated from the Culinary Institute in 1987 in Hyde Park N.Y. , and cooked professionally for many, many years. You nailed it! So meticulously well done, I shared your video with my nieces, & nephews to help them become better cooks. Thank YOU!!
Sohla is also a graduate of the CIA and has worked in Michelin star restaurants. Don't let her easy demeanor fool you - she is super accomplished. A great resource and model for kids (and anyone else!) learning to cook :)
No need to go Culinary Institute , go to Asia and learn from street food vendor on how to cook better egg than this crap.
@@anubizz3be realistic, no one is going to go to Asia, visit a street vendor and learn how to cook eggs. No one suggested going to culinary school either. The OP reflected on their experience and how her demonstrations matched… because she also went to culinary school. Eggs are consumed all over the world. Acting like the only way to learn how to cook different types of eggs is to visit a street vendor in Asia (quite a large continent - you didn’t say where) shows how 2024 internet trolls are finally meeting their demise
@@anubizz3just a sad stuck up know-it-all to signal everyone how he/she went to asia and knows better than anyone. it’s thanks to you lamers that internet sucks these days.
@@undomondo No, because all you need is to watch youtube and look at street vendor channel to know they cook better fried egg with less effort , not to mention this expert lady use metal utensil on nonstick pans for that juicy extra chemical flake .. watching her teach you how cook fried egg its like watching that famous The verge guys teach you how build your computer. You dont need Culinary degree to cook perfect fried egg, there is plenty of good cooking channel but this not one of them.
I'm a 90 year old man, and have cracked a lot of eggs over my life. I only stopped here to see if you preferred crispy edges of the fried eggs. But I got caught up in all your methods, very impressive. I've watched several egg videos and saw chefs bragging on the crispy edges in most, and almost all the viewers said NO! to that. I agree. It doesn't add noticeable flavor, and it makes it hard to cut with the edge of the fork. But again, a very informative video, m'lady.
mmm agree to disagree on the crispy edges. they are SO tasty, that when i was little, i would always eat those first before the rest of the egg. but thats the best part about eggs -- you can make them exactly how you most like them!
Would love to see a video w sohla showing off all her favorite cooking tools and utensils. She just looks so passionate when she cooks w her fav spoon or pot 😊
I remember her saying the best tool is the fork she makes with her fingers 😂
Omg this would be a GREAT video. My bff and I started this same conversation when we met in 2016 and we are still having it in 2024. Please consider 😊
Her cookbook has a section toward the beginning that lists what she utilizes the most and why. It’s a great breakdown of- I bought a fish spatula because of her use and I’ve ended up using it a lot.
11:00 Having a favorite spoon is one of the things that makes Sohla an absolute delight to watch 😄
I've been cooking for 45 years (and about a decade of that professionally) and this vid is exactly why I have the attitude of 'never stop learning' (staying green); I picked up so many tips from this and I loved how you emphasised the listening to your food as it cooks as that often gets overlooked - we use all of our senses when cooking 😁👏
Hello Sohla! I'm trained in Chemistry and Biology, and I also love cooking - I always approach cooking shows with a science outlook. Yours is the best in terms of how to handle eggs for different situations. Only thing I remember from another show about eggs is not to use a copper bowl to whisk them in... Apparently, it brings the fluff out of fried eggs... But, everything else is cool with what you demonstrated. I've always wondered what the difference would be at different cooking times for boiled eggs, and you finally showed me! I'm from Singapore in Southeast Asia, and it's tradition to have half-boiled eggs with toast and coffee for breakfast every morning. Since you didn't demonstrate it, it's done by popping two raw eggs into a closed container of boiled water for 5-7 minutes until you reach the required doneness you'd like. (I do 4 minutes, as I like it very runny), then break into a saucer, top with dark soya sauce, white pepper, and you have a great egg soup to start your day with!
I love when Sohla says something that surprises even herself 😄 "you can top it up with some creme fraiche... oh!"
Came to say this! She’s like “wow… that is a good idea” 😂
I am so impressed! How did Sohla gain so much knowledge about eggs?! And i never knew I cared about them until I watched this video. I was transfixed, entertained, charmed, and enlightened. Thank you!
My favorite way to have eggs in the morning is over medium, with a slightly jammy yolk. Serve that on a English muffin with butter, jam, and spicy sausage, and you have yourself a little bit of heaven.
Same! I have made eggs over medium more than every other way combined.
The best cooking video I've seen in ages. I love eggs and learned so much about how to prepare them with Sohla's simple, straight-forward delivery. Bravo!
Tip: When you crack the eggs into the pan, use your spatula to immediately break the edges of the thicker whites around the yolk. That'll flow into the rest and your whites will be of even thickness. You won't get the whole "Ooops. This part is a bit overcooked, but this other stuff is perfect." The whites will all be the same.
"whites will all be the same" is loaded racial language. reported.
I do it. Moms gotta get going.
Sometimes I like to seperate white and yolk, medium heat and just a bit of oil, going white first, spread even and folow the yolk, salt and pepper, cook for a minute.....there's your sunny side up.
No thanks.
SOHLA is sooooo awesome ... This is the most stellar EGG-U-CATION on the internet !!! My egg dishes will be forever changed to another level thanks to her. Sohla is the nicest and most pleasurable presenter to watch. What a delightful personality and treat she is.
I WISH she were MY AUNT ... I can't wait for the next lesson (s) !!! ❤❤❤❤❤
"Poke the yolk" and "gentle bubblage" My two new favorite culinary terms. :) Sohla rocks.
I learned so much about eggs in the first five minutes of this video. Sohla has the gift of teaching. This is a masterclass in eggs. Everyone who cooks must watch.
Sohla is the best!!! She makes everything seem so manageable and enjoyable. Please keep the Sohla content coming. For the editors... I would have loved timestamps on this one. It would enable me to go back and rematch different sections right before I cook the eggs in that style. Please consider timestamps in future videos of similar formats.
I agree!
There is timestamps :) After a video is uploaded, sometimes they don't show up at first.
i doubt you're watching this video more than 3 more times.
just whip those brain cells into shape and say, "come on guys! file this away in long-term memory!! I believe in you!"
I have bn a chef for 45 years and have no idea how or why I was watching this video but am pleasantly surprised how much I enjoyed your teaching style and fresh ideas. Thank you.
I'm watching mostly for a refresher on my egg cooking skills, I'm glad I watched because it was validating! I learned all these same techniques for how to make the perfect eggs no matter who's ordering or asking! Julia Childs taught me 40 years ago, and it hasn't changed! Maybe the only thing that has changed is the type of pans we have available and so many variations on eggs in the stores. Julia also taught whenever possible you should buy your eggs fresh from a farmer out in the country where chickens roam free because the eggs will absolutely taste better and she was right. Also leaving eggs on the counter at room temperature is a European thing but I've never been able to get on board with room temperature egg storage. If anyone is interested in learning the secret to a perfect omelette though😊Julia's 3 eggs plus one yolk omgeee no matter what you like inside, it's so much yummier.
I watch a LOT of cooking vids on TH-cam and this is, without a single doubt, the best video I've seen on cooking eggs. So many little details that aren't really little - these details will completely change and improve your egg game. Must-see for cooks of all skill levels.
Sohla, you are such a lovely being to watch and learn from! You have such a kindness and freshness that comes through. Thank you for being such a LOVE! And CONGRATULATIONS on BABY!
I just got Sohla's cookbook! It's so beautiful and great and all my friends were so impressed with how she explains things. I love learning things from her 😭
Sohla does a fantastic job explaining to all of us how to cook in such simple terms. She is awesome!
Sohla is my favorite cooking friend! She's an engaging and thorough teacher and her food is so delicious! Her recipes always work. She's funny as hell, too!
this is the most comprehensive video on cooking eggs I've seen. initially I was thinking, "what? a video nearly 30 mins on cooking eggs?" well, after I started watching the video, I sat through the whole thing. tons of good info. good job!
Only methods you left out were Dad omelette, not to be confused with Divorced Dad omelette which is similar but cooked slightly longer and usually on a pan that a hot dog was recently cooked on
Could you describe a 'Dad omelette', please?
😂
@@pfirmanthere is no such thing the armchair is just trying to steal some of her glory and place self above her in everyones mind. Cheap.
Glad to know divorced dad omelets are the same as divorced mom omelets!!😂
@@natural-born_pilot They're clearly joking and the fact you took it seriously means you're probably dumb... or more likely a divorced dad.
This is a wonderful video. Knowledge and confidence without condescension is a rare in the TH-cam cooking world. Thank you. I learned some things and am looking forward to the series.
Rather reminds me of Julia Child - with her relaxed humor, willingness to laugh at a boof (mistake) and her chill delivery overall. My only issue (thus far) is to call an egg "over easy" when it didn't go over. Sure, it's yolk & whites are about right, but my eggs often pick up a little something extra when flipped - even if only for 10 seconds. Anyhow, small detail... The yolks on you! 🍳🥚
It's awesome to see Sohla in her element, giving confident and clear instruction about something she's excellent at, rather than previous series I've seen her in on other channels where the goal is to try to throw her off or make her scramble (pun unintended but enjoyed).
Have to say after decades of cooking eggs I am now further informed by this great vid. Best wishes, Portsmouth Bob
I watch a lot of cooking content. I'm 1 minute into this and I love Sohla already. I'm so glad this came into my feed.
Wow! This video is so helpful! Thank you Sohla for taking the time to show us. I liked how detailed and specific your presentation was. I learned a lot and realized a couple of adjustments need to be made from my cooking with eggs. Tuned in for more of your videos and recipes.
I love this new series. I have Sohla’s book and I messed up on the poached eggs. However, now I see what I need to do next time. Thanks, Sohla!
Thank you for that gentle class,and no student debt.
This is an outstanding video. Not only did I appreciate Sohla’s cooking techniques, directions, and presentation, I truly appreciated her discussion of the appropriate tools to use for the various egg recipes. Can’t wait for more of this series. Well done, Sohla!
Love the video! I tip the pan when depositing the eggs until the whites begin to firm up. I do this by placing a spoon or other implement under the edge of the pan. It doesn't take much. I also tip the pan quite a bit when I poach - again it limits spreading out of the white.
Sohla is a national treasure.
BOT
I have a similar story, but the other direction. When I was poor and my family was moving around, my aunt made me a fried egg (it was hammered), radish kimchi and rice. I just enjoyed the food, but now the sentiment stuck with me and I love eggs and rice now.
Naw, she sucks
@@bruisersdilemma354 who hurt you bro
Sohla's delivery is so smooth and easy, her charm just envelopes you into this comfortableness that you forget about time and the world around you. 27 minutes is too less😊. Any omlette recipes up next.. plz do.
I've made a lot of eggs and watched a lot of cooking videos on eggs. This is the most valuable, best explained set of advice for cooking eggs I have ever heard. Can't wait to watch the rest of the series!
Such a great lesson on how to cook eggs, simple and to the point. I’m a home cook myself but I have learned so much I will never be intimidated with cooking all the different eggs dishes. Thanks you so much I look forward to your continuing cooking lessons.
So true. Love that there's no overpowering music in the background.
I received Sohla's amazing cookbook yesterday, and now this?! Thrilled! Thank you for being just awesome, Sohla, and sharing your knowledge, humor, and perspective with us! 😊
This is ABSOLUTELY FABULOUS and brilliantly educational! I love Sohla El-Wally. I could listen to her for days. She does NOT waste words, is direct, and a lovely human being. Thank you so much!
The teaching pace is perfect. Ty!
Sohla has really hit here stride. So intuitive and authoritative at the same time. I've cooked for 50 years, including in commercial kitchens as a young man. I've always loved cooking and this makes me love cooking even more. Thank you Sohla.
Seeing Sohla always makes my day so much better.
I imagine Sohla might not have much time in the near future (congrats!) but she honestly made what could have been an overdrawn video about cooking eggs a joy to watch. It would be great if she had her own series!
Hi. Watching from London. There are so many more options in the US. Holy moly. There may be 2-3 types of eggs at even our biggest grocery stores. This is good to know when visiting the US, so thanks for sharing about egg buying in the US.
I have lived in the US my whole life, in several states and been to hundreds of different grocery stores. Even I was shocked to see that selection and wondered where she was. I have never seen that in a store before. A selection like that is highly uncommon here. Our typical stores are the same as yours, 2 to 4 brands and that's it. I would love to visit that store, though!! 😀
I just tried the fried egg method. I now understand why people love fried eggs. Thank you so much! I love adding simple techniques to my skillset to make simple things delicious and satisfying. I keep looking for more videos in this series. They are wonderful for someone like me who didn’t grow up in a cooking family but wants to cook for myself regularly.
Please keep up the fantastic work.
Ooh this was filmed before she gave birth in December. Congratulations on the baby, Sohla! Excellent video as always. ❤
Love your description style. No unnecessary talk . Learned lot of tricks of egg cooking
Wonderful! Sohla is a delight on so many levels! I thought I was fairly knowledgeable about cooking eggs - but I learned a lot! What a perfect lesson/demo! So much information delivered so well! Best of all - the reason for your extra glow! Congratulations!
Excellent video and great presentation. Ive been cooking eggs for a long time and putting up with nuances, breaking the yolk or not, getting shell pieces in with the eggs, always been a dice toss with me. Those days are gone thanks to Sohla’s wonderful video covering all of it. I learned so many things here whether frying, scrambling or boiling that I wish I knew years ago. Thank you for taking the dice roll out of cooking eggs.
I love watching Sohla so much! She has such a charisma and confidence that doesn't brim over to arrogance and it makes me implicitly trust her. She explains things so well and im enthralled the entire time
I was only listening to this as background noise while I write a paper, but ended rewatching it because it was very informational. Also had to look up who this woman is, Sohla has such a soothing voice, and I am now a fan.
This was wonderful! My daughters (9 and 6) love to watch cooking videos with me, and this one really helped them (and me) gain understanding of the “why” behind the things you do when cooking a variety of egg types. Thank you, Sohla!
Sohla, you're awesome! You hit it 10/10. Happy to see you provide the science and skill refinement. The first thing I was asked to cook to prove my competence in a commercial kitchen as an aspiring cook was to make eggs to order for the restaurant owner. Your methods are great, tried and true, and easily accessible for someone wishing to master the almighty egg in any application. Great info presented beautifully!
Great episode! Love Sohla so much, she's hilarious and explains things so well.
YES! Love Sohla and excited for this series ❤We love the break down of the labeling at the grocery - we know how confusing labeling and all the buzz words can become! At One Mighty Mill we are on a mission to provide a more delicious and nutritious flour, bread, and bagel through stone-milling our organic non-gmo wheat instead of having it go through an industrialized roller mill. A lot of that may not be clear when staring at the bread wall at the grocery store, similar to the egg cooler.
I steamed my eggs instead of hard boiling once. Never going back. Perfectly done, silky & delicious every time. Easy peel as well.
Sohla has always been an amazing teacher. Each video can help the beginner as well as the advanced cook. Love the egg video. Can’t wait for more.
I had no clue that over hard was until I saw this, even though I've been doing it for most of this year. I love making a crispy over hard egg for breakfast sandwiches! I change what bread, sausage and cheese I use, but the way I make the egg is nearly always the same.
1. Break egg on a high heat pan and wait until the oil inside starts to pop (done about 30 seconds after the heat has been turned on)
2. Bring it down to medium heat and break the yoke (making sure it doesn't spill onto the pan)
3. Salt and pepper that side, and wait for the whites to harden and for the bottom to become golden brown
4. Flip then immediately bring down to low heat, adding salt and pepper that side as well
5. Put cheese of some sort on top and cover with a lid, taking it off the heat after 30 seconds to a minute
6. Take the lid off after about 2 minutes, and put it on the already prepared sandwich (prepared just after the cheese goes on, which can vary in composition)
great video, sohla is always so charismatic and joyful while being educational! i hope you are healthy and your kid turns out well too, glad to hear you have one
A few years ago, the Tasty channel did a Cooking 101 series by individual ingredient. There wasn't a host, only a narrator. It was very informative, and the visuals were excellent.
I am looking forward to viewing the rest of your series
I love eggs and enjoy watching Sohla in cooking videos so this was a big win for me. She has a great passion for food and a calm nature when she cooks. It’s nice to watch instead of a fast paced manic type of cooking video.
Sohlas like one of those cool teachers back in school. She's informative while coming across as a friend showing u something, not a teacher teaching you something.
I've never been so legitimately interested in a video about cooking eggs. A++
Thank you Sohla! I've been a hardboiled and scramble egg guy for years. Lately I've been trying to branch out to fried eggs, and while practice makes perfect and sometimes we have to break a few eggs to learn, these hints and techniques should hopefully speed things up for me. Thank you so much!!
This is great, I can't wait to see the rest of the series! I got Sohla's new cookbook for Christmas and am excited to use it, too. Most importantly, a big congratulations to you as an egg-spectant mother!
Sopla explains things so thoroughly and simply. I learned so much about cooking eggs even though I’ve been cooking for years.
simply outstanding teacher, going to watch everyone of her videos! At 72 and loving to cook I thought it might not be enough depth but.... she has more knowledge than my grandmother and is fun an lighthearted and practical but still covers everything you wanted to know ... and more.
Loved your relaxed, no nonsense presentation.
Thank you!
I love Sohla. I also love eggs. I really love Sohla making eggs. For some reason I just feel like Sohla would be a great cooking teacher. She just makes my heart so happy.
Very good presentation on the history of how to cook eggs all fashioned from runny to hard boiled ! Also helps to keep us old school reminded on the basics . Thank you Sohla ! Big hugss to you
Emphasizing the certified humane label when looking for eggs! So glad this was mentioned!! So happy to see Sohla!!!
I was so glad to see this part!! Now I know what to look for!!
I love how detailed this video is. Thank you !!
This was SO INFORMATIVE! wow at 35 years old I’m learning so much about eggs I’m almost embarrassed haha. Thank you for this I’m sharing with all my friends
That was one of the best cooking shows I have ever seen! Who would have thought there was so much to learn about eggs?
This was the most pleasant and informative egg tutorial I have ever watched! Thank you.
So much to love here! Sohla is a wonderful human with a soft spoken, encouraging spirit. I love eggs and make them all the time, but now, I am going to take them to the next level! Thank you!!!
Sohla is so perfect for explaining cooking techniques. I'm definitely looking forward to this series. I've been cooking and baking for yeaaaaaars and I'm always amazed that she manages to sneak in information I've never known! The striation of the thick and thin egg white is fascinating to learn about. So happy to see new content from her. ^_^
Always love anything Sohla does, this one included! This is SO helpful for beginner cooks, understanding egg cooking is like knowing Latin if you're studying languages. The one little thing I would say is a local thing, in NJ... at least at most diners, "over easy" is like you said, flipped once. The one exception is that it's flipped again when plated. Much love!
I hope there are more videos like this. Thoroughly enjoyed
This was fantastic, Sohla is my new favorite chef educator right along with Tan Lam. I wish there was a playlist of Sohla's videos
Starting the year with an excellent new Sohla series - yay! 🥳
i love her delivery and everything. on point 10/10👏🏻
This video was so refreshingly informative, while also staying really entertaining! Such a great balance here
12:42 That crispy egg makes me happy! Can't wait to try it out!
We get our eggs from a very nice Amish lady. She asked my dad if he knew anyone wanting actual farm fresh eggs because her hens are laying more than she can sell. So every time he goes, he buys everything she has, then gives most of them away. "You don't understand. I can't help it." He helps to support her and with grocery prices being so high recently, it helps us out too.