I think most people who watch cooking videos aren't actually very experienced with fancy cooking, or even that interested in doing it themselves. Neat simple things to make basic food better will be useful to a large part of the audience.
@@Yora21 fuck it, I watch it only for fun. I never follow any recipe. It is just that when I cook, there are chances that some tricks from the videos sub consiciously affect my cooking.
Eggs were my introduction to cooking as a young child. Get me on a proper setup and I can nail them every time. Still my favorite thing to cook to this day. And just as satisfying
Legitimately how I got in to cooking. Started to fry eggs and eventually making omelettes and thought it was pretty fun. The best part about cooking is that any mistake you do you can (more often than not) eat up.
I was literally a professional cook for 15 years. I've done 300 plate brunches, I've rolled sushi, I've been a baker, and I've grilled $100 steaks for NFL players. I'm so lost in my home kitchen. Nothing cooks the same when you're only making two portions instead of dozens. I don't have a deep-fryer or a over-head broiler at home. I can cook eggs on a giant flat-top grill anyway you want, but I screw them up in a pan like every time. Your channel has been great for helping me translate my professional skills into home-cooking skills. Not just for beginners!
@@Y0urMisterDirty Wow thats reassuring to hear. I am not terrible at cooking but there have been some things I have struggled with. Hope you make some improvements!
Adam, at 63 years of age I can safely say that I have been making eggs for 5 decades. And yet, due to your hard work, journalistic background, and knowing how to bring truth to the table (literally), I am honored to tell you that I learned a lot from this video. I appreciate your content at a higher level than my communication skills allow me to articulate. Please please please continue. Thank you.
i do think its good tho how he settled those, given that those might be notions some ppl have abt cooking eggs other than who said it so it's probably good to clear them up
I think what I like best about your cooking channel is how you talk about what visual cues, audible cues, textural, smell, so on and so forth, when something is getting to a certain stage. You didn't just say "let the eggwhites solidify a bit, then flip." You point out and describe the actual signs & changes so that people will know exactly what you're talking about. Thank you!
Good stuff. Chopsticks are *amazing* for making scrambled eggs, assuming they're wood. Just run them through and through to create the little curds. Wood means you don't have to worry about scratching your nonstick finish and they're more maneuverable than a wooden spoon or spatula. My favorite way to make eggs is what I've heard called a "country scramble." Crack the eggs into the pan at normal, medium-ish heat for scrambled eggs, let them just begin to set, then scramble them in the pan. Instead of one homogeneous creation like with normal scrambled eggs, you'll get streaks of white and yolk throughout. I usually shred or crumble in some cheese before scrambling them - then sometimes you'll get little chunks of cheese in your bites, and if they're against the pan's surface, they get all toasty brown. Top with a good, spicy salsa and you've got most of my weeknight meals.
Been doing this for about 5 decades now. My father did them this way, but that may be, because I was the second of 7 kids. Yes on the cheese, double yes on the Salsa. steve
My favorite way is to do it like that, but in the fond of a cast-iron I just cooked a bit of steak in. I call it dirty eggs, certainly not appetizing to look at but man is it tasty.
101 type instructionals are genuinely a great idea both for those that don't have that foundation outside of highschool home ec class, and for those of us who just wanna hear you go into details that we maybe either never knew, forgot, or just do diffrent.
i think a lot of americans at least also dont have any basis in highschool home ec class. i never had that class and i think most of my friends didnt either (i think it was offered, but there are only so many non-core classes you can fit in 4 years of highschool). i can cook bc of my grandma and the internet, and because i usually had to cook for myself and then my family at a relatively young age, but if i didnt have that, i may genuinely have no idea how to do any of the stuff in this video, which is terrifying. everybody please teach your kids how to cook 😬🥲
Never had home ec offered at school, just my mom showing me how to make eggs scrambled, hardboiled, or over easy. Thank god for TH-camrs like Adam who have taught me how to do it sunny side up, omelette, or poached, or I’d never have learned any other way of the egg.
while i'm drunk and have some degree of sincerity, i want to say that your videos have inspired me to cook for myself again, rather than just buying pre-made, processed food from the store. and for that, i am very grateful
My favorite trick is to cook bacon in the pan first, and leave all the bacon fat in the pan to then cook the eggs in, instead of using butter / oil. It's delicious, resourceful, and I never have issues with sticking in my stainless steel pan from this. I do over-easy, and I flip with a spatula when I do this - usually don't have issues tearing the eggs when I do this, though occasionally I'll put a hole in the "bottom that's now the top" side after flipping, and just letting it be and then flipping it over one extra time (as you mentioned) will seal those up instantly and keep the yolk from running out when it's served! And they get wonderfully golden-browned in bacon fat
I grew up in the southern US and thought everyone cooked their eggs that way. We actually had a cast iron skillet specifically for eggs and bacon because you just...kept the bacon grease in it. (It would get drained out on a semi-regular basis.) Imagine my shock when I moved to New England and everyone I met thought that was gross.
@@Tater_the_tot.First_of_HisName Definitely relateable, I do like 6-12 strips depending on how many people, and there's a solid pool of bacon fat that everything gets fried in, not just a slick coating. After the eggs I usually do hashbrowns too, to soak the rest of it up :)
I like to fry mushrooms in the bacon fat, they soak it all up, and you can keep them warm without them suffering. Then do eggs in EVOO as the very last thing.
I honestly don’t get it either. Do people seriously believe that one option is correct, at all times, and every other option is wrong? Those people seem to be the kinds that have never been denied before, or remotely don’t understand some styles of living. In my household, we don’t even own a whisk. We use forks and chopsticks for eggs all of the time. Some people just don’t have the tools they want.
For beating eggs a fork works so much better, it lets you contain the eggs in a smaller bowl without spilling anything, when I use a whisk I have to be so much more careful not to spill like half of the egg
Yeah like they get mad when you hang your toilet paper the "wrong" side and get mad when you use a regular knife instead of the correct pizza cutter it lowkey reminds me of that one meme where a girl looked pressed as fuck and distressed about a guy putting all the blocks into the square hole
100% agree with the crispy egg in Asia, that was the only way I had eggs growing up and I didn't know about all the other ways to have eggs until my teenage years. Still love having a crispy egg on top of a beef noodle or when I make egg whites I always make them crispy.
I'm from Asia, and it's either the egg is deep-fried in a wok with 2 inches of oil, or it's been cooked at a low temp until the yolk has fully set, with no browning on the whites. What's harder to get is the runny sunny-side-up. I prefer a low-and-slow with fully set whites but a very runny yolk, and most places here will only cook it one of the two other ways. Just yesterday I had to ask the local Chinese fastfood store to cook my egg that way, while the cashier kept insisting it would take 10 minutes to cook the whole meal (pork fried rice with siumai and one fried egg) even though removing the egg would mean I could get my order instantly. The extra 10 minutes was to fully cook the egg. They had everything _but_ the fried egg ready, which I guess is a good thing (half-day old fried egg is _not_ a pretty sight).
My cafeteria memory: best crispy fried eggs should be cook in seconds by the cafeteria lady in rush hour tossing eggs into boiling hot oil and get somehow get them right everytime for every hungry people in the line
I used to work in a Chinese food place doing deliveries, and I would help their kid after school with homework. Every Day after school they would make him a crispy egg and we would do his homework, and look through any letters from the school. That crispy egg really brings me back. They were a really Great family.
100% correct. That kid tried so hard just to make his family proud. His parents were confused by the list of school supplies the school sent, so it was really helping his parents understand the stuff the teacher sent home with him. I had the job because I have a neuro condition and they would let me not show up if I was sick. They also tipped me a $1 out of pocket if the people didn't tip. They sent me home with a lunch special and when they realized I would get one thing one night and one thing the next they asked why and it was because I was sharing with my GF at the time and we took turns, then they sent me home with two meals a night one for each of us. That family seriously kept us alive for a while there. @@divinecomedian2
best advice I've ever heard regarding eggs: if it looks done in the pan, it'll be overdone on the plate. Carryover affects eggs more strongly than most other kinds of food. Additionally, I'm becoming increasingly convinced Adam made this video just as an excuse to dunk on idiots in his past videos' comments.
Depending on level of heat used yes. I used to have to get up every morning at 6 o block and churn out 6-9 eggs and toast breakfast every morning for everybody. I occasionally when using lower heat to keep yolk runniness integrity would underestimate carry over cooking when plating and would still end up with snot. And if using higher heat would also miss estimate carry overs and end up with a firmer yolk. At the end of the day that's what I love about eggs. You can always achieve a perfect result if you balance the elements properly. Now if you have the time patience and ability is a different story. I'd race against myself to get it all done in 20 minutes juggling making the toast come out and eggs at the same time so nobody had to wait for a certain element to be done. Lol
I fell asleep once while making fried eggs. I had already turned the heat down to the lowest, but I somehow fell asleep and woke up 2 hours later. I did eat them, but they were no longer eggs. The yolks glued themselves to the roof of my mouth and I had to scrape them off with a fork, the whites were more like boiled shoe leather, crispy flavorless and tough as hell.
Best advice? Really? Did he get the tip to break eggs on a flat surface from master chef Jaques Peppin? If you want to learn how to properly cook eggs, search Jaques videos here on YT. You will learn how to make the perfect hard boiled egg. A perect omelet. A perfect fried egg. Perfect scrambled eggs. Oh, and Jaques does not sell stuff on his videos.
For someone who loves heterogeneity, it surprises me Adam doesn’t cook his scrambled eggs by cracking them into the pan immediately and scrambling them while it cooks
Not only that, but this method lends itself better to low heat rather than rapid cooking. Give yourself enough time to get all the eggs into your pan that you want, let them sit for a few seconds after that, break all the yolks and stir them up. Let em sit for a few more seconds, then try to flip the whole thing over. It lets you keep those nice runny parts or break it up to dry it out more.
My mother always made eggs this way and I've never really cared for highly scrambled eggs. I like the mixes of texture. It's so much more interesting and has a much better mouth feel, I think.
Adding sour cream to my scrambled eggs was a GAME CHANGER. Now here is something a little crazy, since we just did a whole season of baking with the holidays, we actually had buttermilk on hand from the dairy down the road. I made scrambled eggs with about 2 or 3 tbsp on buttermilk and my family and I were amazed at how flavorful the eggs were. I made them like normal with salt, pepper, paprika and onion powder and they were phenomenal. I wonder if it has to do with the acidity of the buttermilk denaturing the proteins of the eggs faster/more intensely because they were so moist and fluffy. Definitely recommend if you have buttermilk on hand for some reason lol
@@midnuit4452 Totally anytime! I think my ratio was like a tablespoon of buttermilk for every egg (but I was cooking hungover and eyeballing it lol). Good luck!!
11:00 I'm viscerally reminded that most Americans do not cook with chopsticks. Though for the people who want to try it, I really recommend making scrambled eggs with chopsticks. The curds (pieces of egg) are a lot smaller because your stirring utensil has a finer tip and allows you to move as faster than a clunky wooden spoon (or at least my instincts tell me that). Cooking eggs,flipping small pieces of food, and stirring a boiling pot of long noodles make chopsticks the superior cooking utensil in my eyes. Though, I do acknowledge that this is just a matter of cultural differences and that wooden spoons and tongs have their place in the kitchen.
I'm a painfully white american and I will use chopsticks when I want the end results they give. Kind of depends on the mood I am in, just like all those variants Adam gave for sunny side up. I think what I love about food culture and different tools is how small changes like technique can totally change the end experience, even if the ingredients are the same. My kitchen is basically a world tour. I can't take credit for seeking out chopsticks though, my grandfather learned from a friend, taught my mom and by the time I was born, it was just kind of part of the cooking kit/table utensils, though I think I'm the only one who uses them with eggs other than maybe one of my cousins. Anyhow, I concur, more americans need to learn how to use chopsticks.
Hmm. Interesting. I've never heard of using chopsticks while cooking. It makes sense though. I mean people use forks while cooking AND eating. I don't think most Americans own them though. (Unless they're going to eat American Chinese -and right out of the box)
@@Sorrowdusk I hadn’t either until I started watching random Asian cooking channels lol. I’ll see someone use chopsticks for something weird that I’d never have thought to use them for and wonder why. Personally I find them painful to use for longer than a couple minutes…
Ok, I want to sincerely thank you for this video. I cook. My husband cooks. Some of our adult children cook. We have a child with autism - person first here - that we, the parents, have struggle to teach them how to cook eggs because by the time you even try to explain what you are doing... the egg is done. This, they can watch again and again until they feel comfortable to attempt eggs again. Rn, they only want to cook white rice, beans, oatmeal, pancakes, and french fries - which they love soggy. Eggs are well... the devil, and they refuse to attempt again. This is so perfect to not only teach them, but to show them that is not your fault that the egg wasn't perfectly runny, eggs can continue cooking even after you plate them. Thanks for leaving the scene where you tried to set the camera down and the egg went from over easy to medium. Thanks for making a "not so perfect" omelette. If I could hug you, I would. Gracias, mijo!
@@extremeprejudice0 that's inaccurate. I've seen him respond in many videos. Although, he surely doesn't read everything, I get the feeling he skims the comments once or twice per video and responds as he sees fit
Egg cook from First Watch here. When doing your over easy, will have a much better time using a smaller pan, closer to the size of the egg your trying to flip. Using pre-whipped eggs for your omelet will create a much better looking dish and is much easier. Once a layer starts to solidify, push the sides of the layer in to the center to fluff up the omelet. Whirl your pan around to redistribute the remaining liquid, then add ingredients to one side (cooked separately in another pan or steamed with the egg) then use a rubber spatula (heat resistant!) to fold it over. Cook with high heat, don’t preheat your pans, and any of these egg dishes can be made to perfection in
I used to work at Dennys, my tip for getting a good fold for the omelet is to only fold and half, and use the pan to fold the egg onto the plate. What you do is cook it just as you said, put your toppings on, then slide the omelet half onto the plate and use the edge of the pan to fold it in half. If you overcook it, then the omelet will just break and you have 2 bits of scrambled eggs with toppings between them
@@_ProTrax chad employee who cooked thousands of eggs vs. virgin with a pepe pfp who will starve once his mom isn't around to microwave tendies anymore.
10:15 I like to do my scrambled eggs a bit differently, I usually start them like sunny side up eggs (like I'll put maybe 4 eggs in the pan) and let the white set, then I'll move it around with a spatula and break the yolk that way. Gives you an amazing non-homogeneous egg scramble with larger pieces of whites and yolk. Amazing, especially if slightly undercooked
@@Mo95793 I suppose everyone has their own name for that style, I just know them as 'scrambled eggs'. Wasn't meant as a critique of adams work anyways, just trying to add another way of cooking eggs
You're describing half scrambled or marble eggs, also known as country eggs. This style works great for sandwiches, still some runny yolk "sauce" without it being terribly messy.
I’ve been trying to get that undercooked creamy underside for awhile never hit me to just cover it and go super low temp 4:57 Awesome I love it thanks!
Did he get the tip to break eggs on a flat surface from master chef Jaques Peppin? If you want to kean how to properly cook eggs, search Jaques videos here on YT. You will learn how to make the perfect hard boiled egg. A perect omelet. A perfect fried egg. Perfect scrambked eggs.
My favorite way to make eggs lately has been Tamagoyaki (japanese omlette). it has a fair bit of extra moisture from the dashi, mirin and soy sauce which makes it super soft and fluffy and is lightly sweetened with a pinch of sugar. Its really damned fun to make in those cute square pans, got a cheap small non-stick one off amazon to make them with. plus since its multiple layers you can screw up the trickier early layers and still have a good looking final omlette at the end. mainly use it as a cheap filling/topping for sushi/nigiri, sliced as a side for another meal (meat+veggies+omlette on a bowl of rice is flexible and easy) or just as-is same as I would regular omlette/scrambled.
In medium-high temperature, after the white part is almost done, you can drop a little water and close with a lid. The steam will cook the upper side of the egg in 14 seconds! It’s easy, safe and the egg looks great. Try it and leave a comment here x)
I cook all my eggs like this, especially after frying meat in the same pan: the bottom gets that insanely crispy texture flavoured with bacon/sausage/burger etc, and then a perfectly cooked yolk.
I prefer crispy sunny-side-up eggs (aka "lace on the panties" in the South). I heat the non-stick pan over medium heat and then add to the dry pan a sprinkle of salt and pepper to release the flavors of the S&P. I then add a little oil over the S&P, and then a nice pat of butter on top. The oil helps to keep the butter from burning and the butter adds flavor to the egg. Then add the egg and fry for 2 minutes uncovered. Then cover to steam the yolk for a few more minutes. The result is the edges are crispy and the yolk still running.
I love how Adam doesn't just give you cooking instructions but explains the physical and chemical processes that happen to the food when it's getting cooked. I feel like I'm actually learning something that I can apply to other things.
18 years ago I was on holiday ("vacation") in Colorado. I ordered breakfast and the waitress asked how I wanted my eggs. My blank expression led to her rolling off a list of a dozen ways of having my eggs. My American friend suggested that I would prefer "over easy", which is what I ordered. The waitress came back over a few minutes later and asked how British people ask for eggs in the UK, since she often saw the same confusion with British customers and wanted to improve her customer service. I shrugged. "In the UK, you just ask for eggs. Then, the chef decides how eggs are going to be produced that day, you get your eggs, and you smile and say thank you, regardless of how you prefer them." The waitress was shocked and, I'm assuming, vowed never to visit these shores voluntarily.
This feels like a great microcosm of the two cultures. In the UK, you take what you get and you like it. In the US, we fiddle with food so much and have so many ways of cooking a simple dish that the options are almost dizzying. Over easy, medium, and hard literally just boil down to "how long it sat in the pan after a flip" but we act like it's three separate methods of cooking.
@@StarkMaximum You stated we have so many ways but then mention how they aren't separate methods, so in that egg example you are proving your own point? On another note, I disagree that people act like it's three separate methods, I normally see people just order to their preference and don't pay attention to the terms over easy, medium and hard they just use those terms to state how well they like their eggs, similarly to rare, medium, well done, etc. but they also aren't thought to be different methods, just levels of done-ness This could be different depending on your company though.
Except that I, a Brit, in Britland, have never, ever been told that I get what I'm sent egg-wise. No. Here we too have learned the virtue of choice! *Fried or scrambled.* Yup. Two choices. If your server pauses slightly and then adds "…or poached," you can tell 2 things. One: you are in a really upmarket establishment and this is going to cost. Two the cook really doesn't want to poach eggs for you; just don't go there, right?
I actually make my scrambled eggs a different way, but that way is still great. I crack them directly into the pan, as if I were making an unbroken egg. I let them sit there for a good few seconds, then I break them up and scramble them around. You get this nice effect where there are bits of white and bits of yolk, instead of it all becoming one. Great video.
I started this, with a ton of butter, after reading an article about it. Take them off super soon too, just get these super creamy eggs, like there’s cheese mixed in. Perfect
I appreciate you posting this. I'm 19, and I wasn't taught how to cook so I'm currently teaching myself. I'm working on omelets at the moment. I don't trust myself to cook raw meat but I'm getting there! (yes, i can make microwavable things. I'm talking about oven/baking)
Hey Ragusea, you should try the "hot pan" method for making scrambled eggs, it's my favourite. Heat the pan to medium-medium high and then add your eggs and IMMEDIATELY take the pan off the heat, now stir letting the heat from the pan alone cook the eggs (I stir infrequently for large curds). Keep going until you have the first curds sorrounded by a mass of soft scramble, pull a little early to account for carry over cooking. It takes a bit of practice and you can return to the heat briefly if you think it needs a bit more to set. If you're looking for efficiency and pleasant textural contrast in your breakfast this method is best in class.
@@chesito15 He also adds in a touch of cream of tartar and some mayo. I will tell you that mayo entirely by itself when beaten into the eggs absolutely revolutionizes how you'd make them. They cook even quicker because the oils heat up and coat the eggs as you stir and it's easy to make sure you never overdo it by using the same measurement every time (For me it's like one of my spoons 3/4 full for three eggs) and it really helps keep your eggs moist even if you overcook them a touch, unlike if you just scrambled up some eggs in your nonstick. Besides, making eggs by putting an egg+oil emulsion is fucking hilarious in concept. "How do you make your eggs so good?" "Well, I add more egg."
@@chesito15 & @Grim Judgment I don't know what videos you've seen of Gordon Ramsay making scrambled eggs, but he does not use the "hot pan" method, and definitely does not add mayonnaise. There's at least 3 very popular videos on TH-cam of him making scrambled eggs, and he always does it the same way: adds the eggs to a cold pan, basically the French way. He does take the pan off the heat a couple of times during cooking, but he does not start with a preheated pan. @Valeria Velasquez Garcia And let me repeat, he most definitely does NOT add mayo to his scrambled eggs. Sour cream or crème fraîche, sure. Not mayonnaise. It's like you're trying to make people use YOUR method by mentioning a popular cook, like Gordon, and hoping they don't double check if he actually does that. @Grim Judgment
I can definitely say that the egg is THE most versatile ingredient of all time. It has many functions, it acts as a binder, emulsifier, rising agent etc, it’s a dish on it’s own and pretty much everyone loves eggs, they’re cheap, convenient, fairly long shelf life, nutritious, low in calories and tasty as hell. Eggs for life
I really liked how Adam talked about how to handle messups and even kept the imperfect folding of the omelette in the video instead of reshooting it just to have it perfect. Makes it so much more enjoyable for total beginners. Like, especially beginners need to learn to be confident about their mistakes. There is nothing worse than an entry level cooking video that only talks about how basic and easy everything is and then everything always turns out perfect. That just would not reflect reality for any home cook. Having been a home cook for 6 years now I can confirm: slipups happen and 99 times out of 100 they will not ruin the dish completely as long as you do not panic about them. 10/10 would recommend this video to a beginner. PS: That 1 time out of 100 is when you accidentally cook a steak well done.
My trick for flipping over-easy eggs is to tilt the pan at about 10-15° and allow the egg to slide onto the spatula. I prefer a whisk because I can fold in some air into the eggs to make them fluffier. I used to work with a cook who was an arrogant jerk but he did give me some good advice. He told me that if you slightly over cook or undercook someone’s steak they won’t notice. But if you do that to their eggs they’ll lose their minds. People are very picky about their breakfasts
I lived with my mate and his partner was Thai/ Chinese, her mum in her 80's was Chinese. She would put the pan on so hot and then the egg would almost explode. She loved the fully completely cooked egg, she turned it over also. It was amazing to watch. Over crispy egg is a Asian delight.
Thanks for actually showing what these butter descriptions mean, I've read them so many times and not been entirely sure if I was right in my interpretation...though I admit I never actually tried to look it up.
Sooo glad you mentioned French style scrambled eggs, they are the best. For those looking to try some, just make regular scrambled eggs on lower heat so as to keep the water inside from boiling off. Scrape and keep moving while they cook, it will take longer than regular scrambled eggs but they are worth it. French scrambled eggs have much higher moisture content and are just velvet-y, smooth, amazingly soft eggs with a great flavor. 10/10 would recommend
Creamy scrambled eggs are my favourite way to cook eggs. Just melt a good amount of butter in a pan on low/medium heat, add the eggs and gently stir until the whole thing has a creamy consistency. Sprinkle some chopped chives on top and there you go. You can add some truffle-flavoured oil if you feel like it. The texture is just heavenly, very fluffy, and the taste is very heart-warming, fatty and flavourful. It brings out the best flavours in the egg out imho.
I used to cook them the American way, but after trying french-style, I can't go back. Just so much better in every way, especially when spread on some toast. You don't have to make them SUPER runny like you'll see in some recipes, but making sure it retains that creamy texture and taste really makes a difference. You don't even need to add anything, just stop overcooking and desiccating them on high heat!
Yeah you can cook them a bit longer if you want a more solid texture (the colour goes a bit lighter too). Honestly the scrambled eggs in this video just look like a broken omelette, not really the same thing!
Here in Spain it’s traditional to baste the eggs while they’re swimming in a pool of hot olive oil. That’s how my grandma always made eggs. They came out extremely crispy
@@ophello English perhaps, is not everyone's first language, or second. A lot of native English speakers make mistakes like these and honestly, as long as the idea is conveyed, I am not expecting anyone to be a literary wizard. Also, there is a better way to correct someone when they are being harmless.
My Grandmother learned to cook on the farm. A good breakfast was at least 6 eggs! Always basted. The oil for basting was from the bacon cooked just before it. Basted eggs were never pretty but always so tasty!
Eggs are what got me into cooking at the beginning of college. Like Adam says, they’re cheap and the mistakes are edible. Cooking lots of eggs was a good cheap way for me to learn basic skills on a stovetop. And when you make mistakes sometimes you realize you like your eggs better that way
here in Indonesia we deep fry the egg with oil as deep as you usually use for deep frying chicken or tempura. the egg puffs up really crispy and it's just heaven to eat it with hot steaming rice and sauce of your choice (usually people here use chili sauce. the thai uses sweet chili sauce and I've seen my white friends here eat it with brown sauce)
what exactly do you mean by brown sauce? love that style of egg tho, usually cant justify using the oil so i just go very high heat and baste for as similar an effect as i can get
@@bob5432 alright thank you, sounds nice. it could be that im off base here and theyre very different bc of the spices or some other factor, but "brown ketchup w spices" is also basically what american bbq sauce is lmao, do you know how similar it is to that?
@@bob5432 actually just looked into it, seems like it's pretty similar to american steak sauce like a1, which yeah exactly like you described. interesting. so if its as similar to a1 as it seems, yeah its kinda like bbq sauce but less sweet and different spices i guess.
These series have helped me so much because over the years people just say mid- high and some people don't understand what that mean they way he said just south of medium tells you exactly where to place your heat even though most stove you will have to adjust this gives you better instructions to know what to look for on top of the little details people gloss over as starting cooks
For no color on a fried egg you can also put it on high heat until youre afraid the butter will brown, crack in the egg, add a splash of water, cover, and let the residual heat cook the egg through. Works perfectly every time
My favorite way to have an egg is frambled eggs, especially because of how easy it is to make. It's basically a scrambled egg, but you scramble the egg while it's cooking, in the pan. Just crack the egg into a hot pan, wait a bit for the some of the white to solidify, and then start stirring. It gives you a scrambled egg but with some white solids for heterogeniety. It's also one less dish to wash since you're not dirtying another vessel for the mixing.
I had no idea this was the name but this is how I make eggs 90% of the time. Less washing, best texture and taste, amazing! I learned it from my father who basically can't cook anything else, but when I was a kid and we had eggs he had to make it all the time, much to my mom's annoyance.
This is the way I used to do it. When I "learned" to make it more yellow and smooth I would do it the proper way but noticed no improvement whatsoever in taste and texture (to my preference) from just cracking it into the pan. It really doesn't matter that much. I imagine that's more for people who REALLY care about texture and are sensitive to slight differences, but I'm not.
I once ordered eggs "over barely" and was delighted with the result. Evidently the cook used a low heat, turned the eggs just as soon as possible, and lifted them the minute the whites were set. No crispiness and no uncooked white, with a warm but runny yolk. Just perfect.
I like my own classic: speedrun fried eggs. Very high heat and drop in the egg. Season immediately. As soon as you're done seasoning with lots of salt and pepper it should pretty much be done on the bottom. Flip and immediately turn off the heat of the pan. Wait like 10 seconds max and that's it. Almost all the white is done and the yolk is still runny. Absolutely perfect if you don't have the time
adam, i must say although i can already do all of this, this is BEAUTIFULLY thought out, well said, and well produced, and i commend you, sir. had i not know, this would be a perfect tutorial/comprehensive guide.
The first thing I really learned how to cook was fried eggs. When I was broke and In college I made a fried egg sandwich for breakfast almost every day. They're cheap, filling and delicious, and they got me through tough times financially with most of my sanity intact
Lived on egg sandwiches and coffee, at least 2x/day for a couple of years. MUCH better than canned goods, boxed meals. It's fresh and hot, and you don't lose all will to even eat.
I love an egg and ketchup sandwich with the toasted bred and broken yolk I personally cook mine in oil for crispy edges seasoned with thyme and pepper then heat down and baste over the top and yolk with butter then I salt at the table!
Dude, reminds me of my broke college days buying just a ham hero but dry - no mayo no oil n vin no nothin. But it was good ham on good bread from an old school Italian deli. If I had extra change I'd splurge and get provolone with it.
We went through a time when we were broke, beans and eggs or eggs and beans were our choice to fill our bellies most days. You can do a lot of variations use these two ingredients .
This Thanksgiving, I'm grateful for you, Adam! You've brought me so much joy and comfort since I discovered your channel, and I often have your videos on loop in the background as I do work. Keep doing what you do!
Hey Adam. When cracking eggs, try tapping two together. Only one ever breaks and it leaves you with a nice clean indent. I've been doing this for 20 years and it always works!
Down to the last egg... I might crack it on my forehead - *_after_* it's been hard boiled. If I tried with a raw egg... I'd definitely have egg on my face. And everywhere else.
A decade ago I worked as a line cook at several places that did breakfast. I’ve flipped countless over-easy eggs, yet I still only hit like 90% accuracy at home these days lol. Part of that is that our pan is pretty scratched up. Too bad Misen doesn’t have a good-sized pan for one or 2 eggs... If you can’t griddle the eggs, then using a pan that’s roughly the same size as the cracked eggs makes it much easier to flip, since the fat can lubricate the entire surface (including the sides) easier, making the flip take less effort and so there’s less impact. Love your videos and your taste in eggs, Adam!!!
Doing breakfast on a flattop/mirror top is easy and downright fun. Doing eggs in a pan is a totally different beast. Worked at a pretty upscale place across the street from a greasy spoon diner. They killed us on weekend breakfasts. We dominated lunch and evenings and weekends, but we had to get that breakfast money so the owner shoehorned a breakfast menu on us. Bougie shit like avacodo toast with marinated asparagus and butternut squash and roasted red pepper and edamame we charged like $22 for. You know we can literally put guacamole on toast with a side and charge $18 and people will fucking buy it and love it and get their chair all wet posting their 5 star review and pics. Most of those avocado toasts I made got sent back. We didn't have a flat top so all eggs were done in a pan to order. It was tons of fun lol Half the shit we put out got comped and they went across the street to get some real breakfast. Don't get greedy and try to be something you're not. I've done breakfast at some diners, it's balls to the wall, but they are typically well set up for what you are doing. I've worked at a few places who get all self conscious about some rinky dink diner taking all the breakfast money!!!!!! And it's clearly a desperate greedy cash grab and they are not set up for it and nobody is invested in it.
I thought misen did have smaller pans? I know I have them, didn't check their site to see if they still have them. Personally, I prefer the larger pan so I can use a spatula.
The first Ragusea video I can spontaneously cook along with because I actually have all the ingredients :) Tried to order a pan btw, unfortunately they don't deliver to my country.
Hey, great video, I stopped using nonstick 2 years ago and haven’t looked back. I use cast iron, carbon steel, and stainless steel. But boyyyyyy love me some eggs!! Everyone like eggs differently, and you show a wide variety, thanks for taking the time to make, and post!!
The Gordon Ramsay way of making scrambled eggs is really good if you like them fluffier. Constantly taking them off the heat and near the end stirring in some sour cream since no normal person owns creme fraiche. Really really good scrambled eggs.
One thing I want to add: I found those scrambled eggs to be FANTASTIC if you put in not sour cream, not creme fraiche, but one small spoonful of ricotta cheese. Do that, and you have quite the set of scrambled eggs. The thing I personally love to do is top it with some white rice, salt, and pepper. Have that with ny coffee and it is a breakfast that is both nutritious and filling. (1/2 cup of rice per egg)
Love the video. It's very well explained and demonstrated, making it easy to follow. Also, thank you for being open minded and non-judgemental enough to demonstrate types of eggs that you're not personally a fan of. I happen to like sunny side up with no brown crispies. Same story with omelettes and scrambles. I'll give these techniques a try. Thanks!
My favorite way of eating eggs is soft boiled, like with liquidy barely warm yolk, but completely set white, I thinks it's the easiest, healthiest and frankly the most delicious egg you can make
My favorite way to do eggs is loaded scrambled eggs. Make scrambled eggs somewhat normally, but just before it gets t being solid mix in some type of meat (I tend to use bacon bits) and some type of herb or chive. Then once it's nearly done you turn the heat either off or low and mix in cheese and keep doing that until you get your perfect mount of cheeseyness
I always keep an old Bell jar lid around to make my eggs over easy. Lightly butter it up and drop the egg right inside, gives it a nice round shape and keeps the whites from spilling everywhere. Use the same technique to make mini-omelettes for sausage biscuits breakfast sandwhiches. Makes flipping super easy and the final product looks fancy because it's a pretty pristine circle 75% of the time.
“Better to crack on a moderately rounded surface”, I would argue. I can’t find the study, but I remember seeing that moderately curved surfaces were more accepting of a wider range of strike forces and follow-through than a flat or especially sharper surfaces. I switched over and became a master egg cracker. I use the inside convex curved edge of a shallow bowl.
My tip for the non-stick teflon users: it might seem counter intuitive or something, but trust the non-stick. If you're not blasting it with heat, the egg migh seem like it's stuck at the beginning and won't move. Don't grab your spatula! It will unstick 100% when it's ready and long before it even starts to brown or burn. I often made the mistake of grabing my spatula, panicking that it's stuck to the pan, making a huge mess in the process. The egg will unstuck itself everytime.
Adam, I spent 16 years in years system and when I turned 18 I basically could join the military or be homeless. Joined the navy and got out. I didn't make my first eggs until my 2nd year in college and this video would have been great to have. Thanks for making it.
Something I’ve started doing to stop the over easy egg from overcooking - turn off the stove right after flipping. It gives you a little more leniency on how long you can wait to remove it from the pan. I find they’re usually good to go 15-20 seconds after the flip
I used to do over easy and switched to basted. If you baste a little longer than Adam does, and position the pan so the low end is the only one getting heat, you can get the top cooked to your liking without heating too much from the underside.
I was expecting to hear a comment about ever-lasting internet discussion on the right time of consuming eggs. In my opinion, eggs are perfectly acceptable for any meal. Some ways of making eggs really remind me of different points of my childhood, and different people who made those for me. Eggs are awesome!
These kind of videos make you realize how much oriented can you be when making eggs. The only eggs I knew when growing up were over easy and I would tend to screw up easily (not anymore though). You could imagine how surprised I was when I first knew of sunny side up eggs, thinking they were raw, or how my brother tried to make sunny side up for the first time and taught me how to do them... today I learned that he taught me how to do basted eggs instead.
My personal hill I will die on is the best way to get started cooking is just learning how to cook eggs properly. Get a majority of the standard egg recipes under your belt and you've learned a majority of cooking techniques.
@@ChaosTherum plus it's extremely forgiving. Practically the only way you can render an egg dish inedible is either completely turn it into charcoal or spewing it on the counter. Like the worst case scenario you just have an overcooked scramble egg and that's still delicious
I'm french, and an omelette lover, I usually make them quite thick, like 4 eggs for a medium pan, and I don't fold them, I cook it well on one side to get some golden color, then flip it and barely cook the other side, I want it creamy, "baveuse" in french Also don't forget to add as much ingredients as you like, dices tomatos, sliced ham, potatos, oignons, herbs, mushrooms, garlic, anything you like basically and that's why I love it, I can change the recipe each time
My favorite way to make eggs is to start over easy and instead of flipping, or right after the flip, you break the yoke and stir like scrambled eggs and cook for maybe another 30-45 seconds. Gives you a firm texture scramble with pockets of runny yoke for that heterogeneity.
@@katsuover You misunderstand, halfway through cooking them, you throw off the shackles of the oppressor. The dish unfortunately will usually go cold before you finish your glorious revolution, but it's a sacrifice you must make.
My trick with omelets is to have the pan at a medium/low (4/5) and for that size pan I'd probably do 2 eggs. Once I poured the beaten egg mixture into the heated pan I swirl it around so that about half of the side gets a coating of egg, put the toppings on one half of the circle and when the egg looks pliable I gently use a for against the side riding the thin egg layer. Get a little under it from the center of the side you're going to flip and usually the egg is firm enough that I can pull it over with my finger tips. Let the toppings get a little melty/warm inside and then serve.
Never mastered the omelette. But I have cooked the inside first, like mushrooms, spinach, bacon bits and then rest those to the side on my plate. Cook the egg but I don't stir it in the pan. I move the pan to let the egg coat the pan. When it's ready I put the filling into the omelette, add my cheese, fold it over but usually like a taco because so much inside, if I have them, some avocado slices on top. There used to be an omelette bar near a place I worked . You got your cafeteria style tray and went along a line and told them what you wanted. And they'd build you the most delicious fat stuffed omelettes while you watched. Pick whatever fillings you liked.
Basted eggs are awesome made with bacon grease. And I make an omelet on 30% heat, ad meat and cheese right after dropping in the eggs, then cover till the eggs are firm and fold in half. Covering helps cook the eggs evenly and makes them fluff up. Lower heat is the key to this method.
Making scrambled eggs on lower heat, keeping the curds on a cooler side of a pan and having the pan tilted towards the heat, keeps the liquid parts flowing towards the heat and you just keep stuffing them up to the cool side until there are no liquid parts. This makes some really great scrambled eggs even without milk. Maybe in eggs 201, but it's super easy. I stopped making them flat on the stove a long time ago.
I would love to get Adam's take on different style egg's, not only scrambled with a bit of that type of deep diving into both history and science behind that has me jumping by joy every time Adam puts one of those videos out. I watched a scrambled eggs' video not long ago from "Ethan Chlebowski - Why every cook should MASTER Scrambled Eggs" Where he actually want into more of the science behind when curds form and the different components of the egg and what temperatures the protein curdle at. It actually helped quite a lot to understand why, how, when. It's definitely a take on egg's I would have easily expected to see here as well. Definitely would watch more of that.
Scrambled eggs are the first thing I ever truly cooked. And considering that was only a year or so ago, they remain one of the few things I can truly cook.
I've always done scrambled eggs differently. Start stirring _after_ it's in the pan until it's unstirrable. You get a nice soft mixture of yellow and white and not some broken up omelette.
But actually scrambled egg or omelette for people who don't like texture or taste of egg white. If you can eat white part without mixing, there is no point to waste creamy egg yolks.
I've just made scrabled eggs for the first time with the help of this video. They turned out exactly how I wanted them to be! So thank you Adam for this very helpful guide!
Generally cook my fried eggs on low heat. I use filtered bacon grease or even better, duck fat. Crack the egg into the pan. Use the spatula to push the spread out whites inward toward the center creating a bit of a dam. Then break the yolk with the edge of the spatula, and season with salt and pepper. Give it time for the whites to firm up underneath. Loosen the egg from the surface if necessary and slide it to another hotter region of the pan. Cook another minute or so then flip the egg using the spatula. Cook the egg for a minute and test the center with the spatula. It should indent slightly and not return. This is a perfect lightly cooked egg with a gelatinous, not runny yolk. The flatness of the egg is ideal for eating on a sandwich with bacon or ham. Also good on avocado toast. I like using Misen knives, but really like cooking on hexaclad pans.
i, too, like the bacon grease (left over from the piece of bacon i cook to go with my eggs), but the duck fat's something i'll have to look into. thx for the suggestion!
I sometimes make my omelet using a lower heat and I don’t disturb it at all after pouring in the eggs. I cover it and let it sit until it’s about done and then add toppings and fold. It comes out much fluffier and no brown bits. Just has a different taste.
My friend once came back from a trip to America, and when I asked her how her trip was the first thing she said was "the omelettes weren't omelettes". I never knew what she meant until now.
I find that stirring in milk tends to weaken the omelette so that it tears easier. Also, I don't stir my omelettes in the pan, which maybe I should because I tend to get them too brown on the bottom. I like to really fill my omelettes with good stuff too - sometimes leftover taco meat and Jalapenos. A couple baby spinach leaves is good too.
Learned from a short order cook. One jug of eggs with water for scrambled, one with with milk for french toast. Then it was Less mixing means egg natural strength stays, slow cook with little stirring created scramble eggs that are thick and tasty. To much mixing creates adds more air. To much stirring in the pan means egg does not cook as one. Folding an omelette is easier if it has real texture and not air.
I've gotten really good at flipping eggs when making over easy. I used to work late nights and got home and wanted to make some eggs. I wanted to spice it up a bit, but didn't have much in the fridge, so I grabbed some shredded cheese and pepperoni slices. I laid the slices on the egg, put some shredded cheese on top, then flipped the egg. The cheese and pepperoni turned nice and crispy, and it was freaking delicious.
More of this basic but often overlooked focused content please! This is what gets people into cooking
I think most people who watch cooking videos aren't actually very experienced with fancy cooking, or even that interested in doing it themselves. Neat simple things to make basic food better will be useful to a large part of the audience.
@@Yora21 fuck it, I watch it only for fun. I never follow any recipe. It is just that when I cook, there are chances that some tricks from the videos sub consiciously affect my cooking.
yep
Eggs were my introduction to cooking as a young child. Get me on a proper setup and I can nail them every time. Still my favorite thing to cook to this day. And just as satisfying
Legitimately how I got in to cooking. Started to fry eggs and eventually making omelettes and thought it was pretty fun.
The best part about cooking is that any mistake you do you can (more often than not) eat up.
Using some toxic guy in the comments to segway into the sponsor segment is the most Adam thing I’ve ever seen and I love it
Too bad that sponsor is shit.
$68-75 for that fucking pan he shilled
That's absolutely insane, I can get better for $22
That was petty as hell in the best way possible.
I literally OHHHHHHHHed at full volume, sitting on my porch when witnessing that brilliance.
@@godnotavailable2094 The guy Adam mentioned was more petty.
@@CunnyMuncher ok but where
Fried eggs are always better with a bit of crispness imo
OK
If I didn't want them crispy I'd poach them
Ok why are you here?
Honestly
Whoever said it's the wrong way to cook it's crazy
I thought his crispy egg looked good but he forgot to flip it 😛
I was literally a professional cook for 15 years. I've done 300 plate brunches, I've rolled sushi, I've been a baker, and I've grilled $100 steaks for NFL players. I'm so lost in my home kitchen. Nothing cooks the same when you're only making two portions instead of dozens. I don't have a deep-fryer or a over-head broiler at home. I can cook eggs on a giant flat-top grill anyway you want, but I screw them up in a pan like every time. Your channel has been great for helping me translate my professional skills into home-cooking skills. Not just for beginners!
I work in a professional kitchen as well and I can confirm it’s a little disorienting to cook at home.
@@Y0urMisterDirty Wow thats reassuring to hear. I am not terrible at cooking but there have been some things I have struggled with. Hope you make some improvements!
Wow an egg!? so much experience cooking, put u can't fry a egg in a pan 😅 happy this video helped
@@jayfloran9822 Tell me you know nothing about cooking without telling me you know nothing about cooking.
@@jayfloran9822 I'm sure you've had much more experience speaking and writing english, and yet you still can't seem to formulate a legible sentence.
Adam, at 63 years of age I can safely say that I have been making eggs for 5 decades. And yet, due to your hard work, journalistic background, and knowing how to bring truth to the table (literally), I am honored to tell you that I learned a lot from this video. I appreciate your content at a higher level than my communication skills allow me to articulate. Please please please continue. Thank you.
Yeah, after five decades those eggs are going to be pretty firm indeed. Now, I like them that way, so no harm no foul.
Wholesome comment
Wow that is a very high praise
@@iscariot666 OMG! LOLOL!!! EXTRA CRISPY!
Based comment
9:29
"But eggs are cheap and all mistakes are edible."
Wise words, Adam. Wise words.
Best line in the video
I wish we could say the same thing about other mistakes. 😂
He underestimates some peoples magic inability to cook
Where I live eggs are expensive. About 7 US dollars a dozen
This quote doesn’t work that well with kids, expensive but edible
Alt Title: Adam settles all of his comment section grudges while making eggs.
They do look pretty good though
I want more comment settling!
Fair.
This is going to make a great YTP video.
1001 ways people told me not to cook (some salt added).
i do think its good tho how he settled those, given that those might be notions some ppl have abt cooking eggs other than who said it so it's probably good to clear them up
If this video taught me anything, it's that cooking eggs is a great time to reflect on all those who have ever wronged you.
😂
😂😂😂😂
I think what I like best about your cooking channel is how you talk about what visual cues, audible cues, textural, smell, so on and so forth, when something is getting to a certain stage. You didn't just say "let the eggwhites solidify a bit, then flip." You point out and describe the actual signs & changes so that people will know exactly what you're talking about. Thank you!
Good stuff. Chopsticks are *amazing* for making scrambled eggs, assuming they're wood. Just run them through and through to create the little curds. Wood means you don't have to worry about scratching your nonstick finish and they're more maneuverable than a wooden spoon or spatula.
My favorite way to make eggs is what I've heard called a "country scramble." Crack the eggs into the pan at normal, medium-ish heat for scrambled eggs, let them just begin to set, then scramble them in the pan. Instead of one homogeneous creation like with normal scrambled eggs, you'll get streaks of white and yolk throughout. I usually shred or crumble in some cheese before scrambling them - then sometimes you'll get little chunks of cheese in your bites, and if they're against the pan's surface, they get all toasty brown. Top with a good, spicy salsa and you've got most of my weeknight meals.
Been doing this for about 5 decades now.
My father did them this way, but that may
be, because I was the second of 7 kids.
Yes on the cheese, double yes on the Salsa.
steve
I had no idea that the way I cooked ny eggs actually had a name, thanks
My favorite way is to do it like that, but in the fond of a cast-iron I just cooked a bit of steak in. I call it dirty eggs, certainly not appetizing to look at but man is it tasty.
wooden chopsticks are quite useful on many stuff when cooking at pan like that
My mom made eggs that way.. Where its sort of mixed but not quite. Its so delicious. I like it more than completely mixed scrambled eggs
101 type instructionals are genuinely a great idea both for those that don't have that foundation outside of highschool home ec class, and for those of us who just wanna hear you go into details that we maybe either never knew, forgot, or just do diffrent.
i think a lot of americans at least also dont have any basis in highschool home ec class. i never had that class and i think most of my friends didnt either (i think it was offered, but there are only so many non-core classes you can fit in 4 years of highschool). i can cook bc of my grandma and the internet, and because i usually had to cook for myself and then my family at a relatively young age, but if i didnt have that, i may genuinely have no idea how to do any of the stuff in this video, which is terrifying. everybody please teach your kids how to cook 😬🥲
Crispy brown fried eggs is the only way to make fried eggs
Never had home ec offered at school, just my mom showing me how to make eggs scrambled, hardboiled, or over easy. Thank god for TH-camrs like Adam who have taught me how to do it sunny side up, omelette, or poached, or I’d never have learned any other way of the egg.
while i'm drunk and have some degree of sincerity, i want to say that your videos have inspired me to cook for myself again, rather than just buying pre-made, processed food from the store. and for that, i am very grateful
God bless you
That is beautiful.
Lots of simple and quick meals. From pasta with pesto to eggs on toast.
Bet once you sobered up you didn't like every drunk man's ideas
Fried egg sandwich because sometimes you just have to!
My favorite trick is to cook bacon in the pan first, and leave all the bacon fat in the pan to then cook the eggs in, instead of using butter / oil. It's delicious, resourceful, and I never have issues with sticking in my stainless steel pan from this. I do over-easy, and I flip with a spatula when I do this - usually don't have issues tearing the eggs when I do this, though occasionally I'll put a hole in the "bottom that's now the top" side after flipping, and just letting it be and then flipping it over one extra time (as you mentioned) will seal those up instantly and keep the yolk from running out when it's served! And they get wonderfully golden-browned in bacon fat
I do the same with pancakes. Cook up a slice or two then do a pancake in the rendered fat.
I grew up in the southern US and thought everyone cooked their eggs that way. We actually had a cast iron skillet specifically for eggs and bacon because you just...kept the bacon grease in it. (It would get drained out on a semi-regular basis.) Imagine my shock when I moved to New England and everyone I met thought that was gross.
At large family breakfasts that require multiple slabs of bacon we "accidentally" end up deep-frying the eggs. Regret nothing.
@@Tater_the_tot.First_of_HisName Definitely relateable, I do like 6-12 strips depending on how many people, and there's a solid pool of bacon fat that everything gets fried in, not just a slick coating. After the eggs I usually do hashbrowns too, to soak the rest of it up :)
I like to fry mushrooms in the bacon fat, they soak it all up, and you can keep them warm without them suffering. Then do eggs in EVOO as the very last thing.
“How do people like that function in the real world?”
I love Adam.
I honestly don’t get it either. Do people seriously believe that one option is correct, at all times, and every other option is wrong? Those people seem to be the kinds that have never been denied before, or remotely don’t understand some styles of living.
In my household, we don’t even own a whisk. We use forks and chopsticks for eggs all of the time. Some people just don’t have the tools they want.
For beating eggs a fork works so much better, it lets you contain the eggs in a smaller bowl without spilling anything, when I use a whisk I have to be so much more careful not to spill like half of the egg
@@generuan3547 Not to mention whisks are fucking inconvenient to clean.
Yeah like they get mad when you hang your toilet paper the "wrong" side and get mad when you use a regular knife instead of the correct pizza cutter
it lowkey reminds me of that one meme where a girl looked pressed as fuck and distressed about a guy putting all the blocks into the square hole
@@ruefysh9576 I enjoy watching people's reactions when I use a pair of scissors to cut a pizza.
100% agree with the crispy egg in Asia, that was the only way I had eggs growing up and I didn't know about all the other ways to have eggs until my teenage years. Still love having a crispy egg on top of a beef noodle or when I make egg whites I always make them crispy.
Crispy eggs are the best, anyone who says they suck and they are objectively bad can go to hell
I'm from Asia, and it's either the egg is deep-fried in a wok with 2 inches of oil, or it's been cooked at a low temp until the yolk has fully set, with no browning on the whites.
What's harder to get is the runny sunny-side-up. I prefer a low-and-slow with fully set whites but a very runny yolk, and most places here will only cook it one of the two other ways.
Just yesterday I had to ask the local Chinese fastfood store to cook my egg that way, while the cashier kept insisting it would take 10 minutes to cook the whole meal (pork fried rice with siumai and one fried egg) even though removing the egg would mean I could get my order instantly. The extra 10 minutes was to fully cook the egg. They had everything _but_ the fried egg ready, which I guess is a good thing (half-day old fried egg is _not_ a pretty sight).
My cafeteria memory: best crispy fried eggs should be cook in seconds by the cafeteria lady in rush hour tossing eggs into boiling hot oil and get somehow get them right everytime for every hungry people in the line
whoever said tha crispy eggs was objectively bad needs to rethink their life decisions.
fried eggs on white rice with some sriracha or soy sauce is the best simple meal to have
I used to work in a Chinese food place doing deliveries, and I would help their kid after school with homework. Every Day after school they would make him a crispy egg and we would do his homework, and look through any letters from the school. That crispy egg really brings me back. They were a really Great family.
Power snack and food. They knew what they were doing.
Chinese kids don't need help with homework!
100% correct. That kid tried so hard just to make his family proud. His parents were confused by the list of school supplies the school sent, so it was really helping his parents understand the stuff the teacher sent home with him. I had the job because I have a neuro condition and they would let me not show up if I was sick. They also tipped me a $1 out of pocket if the people didn't tip. They sent me home with a lunch special and when they realized I would get one thing one night and one thing the next they asked why and it was because I was sharing with my GF at the time and we took turns, then they sent me home with two meals a night one for each of us. That family seriously kept us alive for a while there. @@divinecomedian2
@@divinecomedian2any kid anywhere can need help. Snobs like you wouldn't care
Thank you for not being racist to the Chinese family.
Since, Thanksgiving is done, for Christmas this year, I think we need an video on making eggnog
Yeah !
great idea, there weren't many drink recipes lately were there?
Waiting for my 3rd thanksgiving rn Adam it is
Tell me why eggnog already tastes spiked? 😂
Way too many commas
best advice I've ever heard regarding eggs: if it looks done in the pan, it'll be overdone on the plate.
Carryover affects eggs more strongly than most other kinds of food.
Additionally, I'm becoming increasingly convinced Adam made this video just as an excuse to dunk on idiots in his past videos' comments.
I hope he makes more videos dunking on foolish comments!
So you take the egg out while its still covered in snot?
Depending on level of heat used yes. I used to have to get up every morning at 6 o block and churn out 6-9 eggs and toast breakfast every morning for everybody. I occasionally when using lower heat to keep yolk runniness integrity would underestimate carry over cooking when plating and would still end up with snot.
And if using higher heat would also miss estimate carry overs and end up with a firmer yolk.
At the end of the day that's what I love about eggs. You can always achieve a perfect result if you balance the elements properly. Now if you have the time patience and ability is a different story.
I'd race against myself to get it all done in 20 minutes juggling making the toast come out and eggs at the same time so nobody had to wait for a certain element to be done. Lol
I fell asleep once while making fried eggs. I had already turned the heat down to the lowest, but I somehow fell asleep and woke up 2 hours later. I did eat them, but they were no longer eggs. The yolks glued themselves to the roof of my mouth and I had to scrape them off with a fork, the whites were more like boiled shoe leather, crispy flavorless and tough as hell.
Best advice? Really? Did he get the tip to break eggs on a flat surface from master chef Jaques Peppin? If you want to learn how to properly cook eggs, search Jaques videos here on YT. You will learn how to make the perfect hard boiled egg. A perect omelet. A perfect fried egg. Perfect scrambled eggs. Oh, and Jaques does not sell stuff on his videos.
For someone who loves heterogeneity, it surprises me Adam doesn’t cook his scrambled eggs by cracking them into the pan immediately and scrambling them while it cooks
I started doing that because I didn't want to get a bowl dirty, now I prefer that over more homogenous eggs lol
I've always done my eggs that way, mostly because I can't be bothered to whisk them first and I like them that way
When I was in graduate school 50 years ago I had an English classmate who said that this was SOP in the UK.
Not only that, but this method lends itself better to low heat rather than rapid cooking. Give yourself enough time to get all the eggs into your pan that you want, let them sit for a few seconds after that, break all the yolks and stir them up. Let em sit for a few more seconds, then try to flip the whole thing over. It lets you keep those nice runny parts or break it up to dry it out more.
My mother always made eggs this way and I've never really cared for highly scrambled eggs. I like the mixes of texture. It's so much more interesting and has a much better mouth feel, I think.
My secret ingredient for scrambled eggs is instead of milk use sour cream, it changed my life. Also for bonus points, add paprika and shredded cheese
Taco seasoning. Try it just once
Adding sour cream to my scrambled eggs was a GAME CHANGER.
Now here is something a little crazy, since we just did a whole season of baking with the holidays, we actually had buttermilk on hand from the dairy down the road. I made scrambled eggs with about 2 or 3 tbsp on buttermilk and my family and I were amazed at how flavorful the eggs were. I made them like normal with salt, pepper, paprika and onion powder and they were phenomenal.
I wonder if it has to do with the acidity of the buttermilk denaturing the proteins of the eggs faster/more intensely because they were so moist and fluffy. Definitely recommend if you have buttermilk on hand for some reason lol
@@TheHomerowKeys holy shit i think i will try this at some point, thanks for the tip bro
@@financialeducation4433 alright sick i will
@@midnuit4452 Totally anytime! I think my ratio was like a tablespoon of buttermilk for every egg (but I was cooking hungover and eyeballing it lol). Good luck!!
11:00 I'm viscerally reminded that most Americans do not cook with chopsticks. Though for the people who want to try it, I really recommend making scrambled eggs with chopsticks. The curds (pieces of egg) are a lot smaller because your stirring utensil has a finer tip and allows you to move as faster than a clunky wooden spoon (or at least my instincts tell me that). Cooking eggs,flipping small pieces of food, and stirring a boiling pot of long noodles make chopsticks the superior cooking utensil in my eyes. Though, I do acknowledge that this is just a matter of cultural differences and that wooden spoons and tongs have their place in the kitchen.
I'm a painfully white american and I will use chopsticks when I want the end results they give. Kind of depends on the mood I am in, just like all those variants Adam gave for sunny side up. I think what I love about food culture and different tools is how small changes like technique can totally change the end experience, even if the ingredients are the same. My kitchen is basically a world tour. I can't take credit for seeking out chopsticks though, my grandfather learned from a friend, taught my mom and by the time I was born, it was just kind of part of the cooking kit/table utensils, though I think I'm the only one who uses them with eggs other than maybe one of my cousins. Anyhow, I concur, more americans need to learn how to use chopsticks.
Hmm. Interesting. I've never heard of using chopsticks while cooking. It makes sense though. I mean people use forks while cooking AND eating. I don't think most Americans own them though. (Unless they're going to eat American Chinese -and right out of the box)
@@Sorrowdusk I hadn’t either until I started watching random Asian cooking channels lol. I’ll see someone use chopsticks for something weird that I’d never have thought to use them for and wonder why. Personally I find them painful to use for longer than a couple minutes…
Ok, I want to sincerely thank you for this video.
I cook. My husband cooks. Some of our adult children cook.
We have a child with autism - person first here - that we, the parents, have struggle to teach them how to cook eggs because by the time you even try to explain what you are doing... the egg is done.
This, they can watch again and again until they feel comfortable to attempt eggs again. Rn, they only want to cook white rice, beans, oatmeal, pancakes, and french fries - which they love soggy. Eggs are well... the devil, and they refuse to attempt again.
This is so perfect to not only teach them, but to show them that is not your fault that the egg wasn't perfectly runny, eggs can continue cooking even after you plate them.
Thanks for leaving the scene where you tried to set the camera down and the egg went from over easy to medium. Thanks for making a "not so perfect" omelette.
If I could hug you, I would.
Gracias, mijo!
@@extremeprejudice0 that's inaccurate. I've seen him respond in many videos. Although, he surely doesn't read everything, I get the feeling he skims the comments once or twice per video and responds as he sees fit
@@extremeprejudice0 yeah, and this comment was from that time period, so?
"Plus, this isn't just any nonstick pan"
Yeah, real smooth, Adam, real smooth.
It's almost as smooth as THIS PAN I GOT FROM MI-
@@DozyBinsh I legit let out a laugh.
this is the second I knew it's gonna slide into sponsor ad libs lol.
@@DozyBinsh I was expecting a comment of this sort and I’m not disappointed
He wants you to buy the pan!!
Egg cook from First Watch here. When doing your over easy, will have a much better time using a smaller pan, closer to the size of the egg your trying to flip. Using pre-whipped eggs for your omelet will create a much better looking dish and is much easier. Once a layer starts to solidify, push the sides of the layer in to the center to fluff up the omelet. Whirl your pan around to redistribute the remaining liquid, then add ingredients to one side (cooked separately in another pan or steamed with the egg) then use a rubber spatula (heat resistant!) to fold it over. Cook with high heat, don’t preheat your pans, and any of these egg dishes can be made to perfection in
I used to work at Dennys, my tip for getting a good fold for the omelet is to only fold and half, and use the pan to fold the egg onto the plate. What you do is cook it just as you said, put your toppings on, then slide the omelet half onto the plate and use the edge of the pan to fold it in half. If you overcook it, then the omelet will just break and you have 2 bits of scrambled eggs with toppings between them
when i think of a perfect scrambled eggs i think of denny's
Lmao yeah thanks Denny's employee I'll be sure to not keep any of this in mind the next time I make eggs
@@_ProTrax chad employee who cooked thousands of eggs vs. virgin with a pepe pfp who will starve once his mom isn't around to microwave tendies anymore.
@@endlesswanderer1753Can you hear the smoke detector? Cause I think he just got FUCKING BURNED!
10:15 I like to do my scrambled eggs a bit differently, I usually start them like sunny side up eggs (like I'll put maybe 4 eggs in the pan) and let the white set, then I'll move it around with a spatula and break the yolk that way. Gives you an amazing non-homogeneous egg scramble with larger pieces of whites and yolk. Amazing, especially if slightly undercooked
Yeah, that is how we do it in my family too (at least my mom side) , though I don't call it scrabbled
@@Mo95793 I’ve heard “country eggs” or even “cottage eggs” once for that style
@@Mo95793 I suppose everyone has their own name for that style, I just know them as 'scrambled eggs'. Wasn't meant as a critique of adams work anyways, just trying to add another way of cooking eggs
You're describing half scrambled or marble eggs, also known as country eggs. This style works great for sandwiches, still some runny yolk "sauce" without it being terribly messy.
I learned that method from Chef John. Try browning the butter first before adding the eggs. It adds another dimension
I see Adam is in the "getting back at commenters" phase of his TH-cam career
i’m here for it
good
I’ve been trying to get that undercooked creamy underside for awhile never hit me to just cover it and go super low temp 4:57
Awesome I love it thanks!
Did he get the tip to break eggs on a flat surface from master chef Jaques Peppin? If you want to kean how to properly cook eggs, search Jaques videos here on YT. You will learn how to make the perfect hard boiled egg. A perect omelet. A perfect fried egg. Perfect scrambked eggs.
My favorite way to make eggs lately has been Tamagoyaki (japanese omlette). it has a fair bit of extra moisture from the dashi, mirin and soy sauce which makes it super soft and fluffy and is lightly sweetened with a pinch of sugar.
Its really damned fun to make in those cute square pans, got a cheap small non-stick one off amazon to make them with. plus since its multiple layers you can screw up the trickier early layers and still have a good looking final omlette at the end.
mainly use it as a cheap filling/topping for sushi/nigiri, sliced as a side for another meal (meat+veggies+omlette on a bowl of rice is flexible and easy) or just as-is same as I would regular omlette/scrambled.
In medium-high temperature, after the white part is almost done, you can drop a little water and close with a lid. The steam will cook the upper side of the egg in 14 seconds! It’s easy, safe and the egg looks great. Try it and leave a comment here x)
What if I leave it for 15 seconds? Will it be overcooked
I cook all my eggs like this, especially after frying meat in the same pan: the bottom gets that insanely crispy texture flavoured with bacon/sausage/burger etc, and then a perfectly cooked yolk.
I tried it and it was a catasrophy! Now I need to replace my pan and stove top :( The egg tasted OK though.
@@Frager007 What happened?
@@uklu As soon as the water hit the hot pan, there was an eggsplosion!
Chapters
0:40 - the butter clue
1:55 - Sunny side up
8:53 - Eggs over easy
10:09 - Scrambled eggs
11:38 - Omelette
Thank you, I will be using this for tomorrow before I attempt the Scrambled Eggs
Update: Thank you, the eggs came out great and you saved me time to start cooking
@@TaurusTheCrazyBull if you want creamy eggs is low heat and just stir it all the time while cooking
8:45 SO WHATS THE REASON HE SAYS OVER-EASY IS SUPERIOR?
I prefer crispy sunny-side-up eggs (aka "lace on the panties" in the South). I heat the non-stick pan over medium heat and then add to the dry pan a sprinkle of salt and pepper to release the flavors of the S&P. I then add a little oil over the S&P, and then a nice pat of butter on top. The oil helps to keep the butter from burning and the butter adds flavor to the egg. Then add the egg and fry for 2 minutes uncovered. Then cover to steam the yolk for a few more minutes. The result is the edges are crispy and the yolk still running.
I love how Adam doesn't just give you cooking instructions but explains the physical and chemical processes that happen to the food when it's getting cooked. I feel like I'm actually learning something that I can apply to other things.
And it does it fairly quickly without dragging any one thing out too much. I love all of his videos!
That's what life's all about, man.
Same. I had no idea about fresh and old eggs...
And also roasts three people
@@lowlight1063 They had it coming...
18 years ago I was on holiday ("vacation") in Colorado. I ordered breakfast and the waitress asked how I wanted my eggs. My blank expression led to her rolling off a list of a dozen ways of having my eggs. My American friend suggested that I would prefer "over easy", which is what I ordered. The waitress came back over a few minutes later and asked how British people ask for eggs in the UK, since she often saw the same confusion with British customers and wanted to improve her customer service. I shrugged. "In the UK, you just ask for eggs. Then, the chef decides how eggs are going to be produced that day, you get your eggs, and you smile and say thank you, regardless of how you prefer them." The waitress was shocked and, I'm assuming, vowed never to visit these shores voluntarily.
This feels like a great microcosm of the two cultures. In the UK, you take what you get and you like it. In the US, we fiddle with food so much and have so many ways of cooking a simple dish that the options are almost dizzying. Over easy, medium, and hard literally just boil down to "how long it sat in the pan after a flip" but we act like it's three separate methods of cooking.
@@StarkMaximum You stated we have so many ways but then mention how they aren't separate methods, so in that egg example you are proving your own point? On another note, I disagree that people act like it's three separate methods, I normally see people just order to their preference and don't pay attention to the terms over easy, medium and hard they just use those terms to state how well they like their eggs, similarly to rare, medium, well done, etc. but they also aren't thought to be different methods, just levels of done-ness This could be different depending on your company though.
I shall vow to never order eggs in the UK.
Except that I, a Brit, in Britland, have never, ever been told that I get what I'm sent egg-wise. No. Here we too have learned the virtue of choice!
*Fried or scrambled.*
Yup. Two choices.
If your server pauses slightly and then adds "…or poached," you can tell 2 things. One: you are in a really upmarket establishment and this is going to cost. Two the cook really doesn't want to poach eggs for you; just don't go there, right?
@@calmeilles Sounds very fancy having that much choice! And yes: you already know that poached egg isn't really being offered to you.
I actually make my scrambled eggs a different way, but that way is still great.
I crack them directly into the pan, as if I were making an unbroken egg. I let them sit there for a good few seconds, then I break them up and scramble them around. You get this nice effect where there are bits of white and bits of yolk, instead of it all becoming one. Great video.
I definitely do this when I'm to lazy to mix them in a bowl first, or if I don't want to have to wash out an extra dish.
Oh hey, I do that too. Glad to see I'm not "doing it wrong" then :p
I started this, with a ton of butter, after reading an article about it. Take them off super soon too, just get these super creamy eggs, like there’s cheese mixed in. Perfect
my mom did that while I was growing up
half scrambled eggs
I appreciate you posting this. I'm 19, and I wasn't taught how to cook so I'm currently teaching myself. I'm working on omelets at the moment. I don't trust myself to cook raw meat but I'm getting there! (yes, i can make microwavable things. I'm talking about oven/baking)
Hey Ragusea, you should try the "hot pan" method for making scrambled eggs, it's my favourite. Heat the pan to medium-medium high and then add your eggs and IMMEDIATELY take the pan off the heat, now stir letting the heat from the pan alone cook the eggs (I stir infrequently for large curds). Keep going until you have the first curds sorrounded by a mass of soft scramble, pull a little early to account for carry over cooking. It takes a bit of practice and you can return to the heat briefly if you think it needs a bit more to set. If you're looking for efficiency and pleasant textural contrast in your breakfast this method is best in class.
thats how gordon ramsey make them, right? I've seed a couple of videos of him doing that
@@chesito15 He also adds in a touch of cream of tartar and some mayo.
I will tell you that mayo entirely by itself when beaten into the eggs absolutely revolutionizes how you'd make them. They cook even quicker because the oils heat up and coat the eggs as you stir and it's easy to make sure you never overdo it by using the same measurement every time (For me it's like one of my spoons 3/4 full for three eggs) and it really helps keep your eggs moist even if you overcook them a touch, unlike if you just scrambled up some eggs in your nonstick.
Besides, making eggs by putting an egg+oil emulsion is fucking hilarious in concept. "How do you make your eggs so good?" "Well, I add more egg."
@@grimjudgment6527 I will have to try the mayo trick next time, thank you!
Well he specifically mentioned American style, so I think he knows this method but chooses not to do it
@@chesito15 & @Grim Judgment
I don't know what videos you've seen of Gordon Ramsay making scrambled eggs, but he does not use the "hot pan" method, and definitely does not add mayonnaise.
There's at least 3 very popular videos on TH-cam of him making scrambled eggs, and he always does it the same way: adds the eggs to a cold pan, basically the French way. He does take the pan off the heat a couple of times during cooking, but he does not start with a preheated pan. @Valeria Velasquez Garcia
And let me repeat, he most definitely does NOT add mayo to his scrambled eggs. Sour cream or crème fraîche, sure. Not mayonnaise. It's like you're trying to make people use YOUR method by mentioning a popular cook, like Gordon, and hoping they don't double check if he actually does that. @Grim Judgment
I can definitely say that the egg is THE most versatile ingredient of all time. It has many functions, it acts as a binder, emulsifier, rising agent etc, it’s a dish on it’s own and pretty much everyone loves eggs, they’re cheap, convenient, fairly long shelf life, nutritious, low in calories and tasty as hell. Eggs for life
Yeah, I really feel sorry for people who are allergic to eggs.
and it's one of the most easiest ingredient to cook , I've been cooking fried eggs since i was 9. And till now I'm making them atleast twice a week
I really liked how Adam talked about how to handle messups and even kept the imperfect folding of the omelette in the video instead of reshooting it just to have it perfect. Makes it so much more enjoyable for total beginners. Like, especially beginners need to learn to be confident about their mistakes. There is nothing worse than an entry level cooking video that only talks about how basic and easy everything is and then everything always turns out perfect. That just would not reflect reality for any home cook. Having been a home cook for 6 years now I can confirm: slipups happen and 99 times out of 100 they will not ruin the dish completely as long as you do not panic about them.
10/10 would recommend this video to a beginner.
PS: That 1 time out of 100 is when you accidentally cook a steak well done.
My trick for flipping over-easy eggs is to tilt the pan at about 10-15° and allow the egg to slide onto the spatula.
I prefer a whisk because I can fold in some air into the eggs to make them fluffier.
I used to work with a cook who was an arrogant jerk but he did give me some good advice. He told me that if you slightly over cook or undercook someone’s steak they won’t notice. But if you do that to their eggs they’ll lose their minds. People are very picky about their breakfasts
I lived with my mate and his partner was Thai/ Chinese, her mum in her 80's was Chinese. She would put the pan on so hot and then the egg would almost explode. She loved the fully completely cooked egg, she turned it over also. It was amazing to watch. Over crispy egg is a Asian delight.
Ah yes, the classic nasi lemak egg where the white is half bubbles
Thanks for actually showing what these butter descriptions mean, I've read them so many times and not been entirely sure if I was right in my interpretation...though I admit I never actually tried to look it up.
Sooo glad you mentioned French style scrambled eggs, they are the best. For those looking to try some, just make regular scrambled eggs on lower heat so as to keep the water inside from boiling off. Scrape and keep moving while they cook, it will take longer than regular scrambled eggs but they are worth it. French scrambled eggs have much higher moisture content and are just velvet-y, smooth, amazingly soft eggs with a great flavor. 10/10 would recommend
Creamy scrambled eggs are my favourite way to cook eggs. Just melt a good amount of butter in a pan on low/medium heat, add the eggs and gently stir until the whole thing has a creamy consistency. Sprinkle some chopped chives on top and there you go. You can add some truffle-flavoured oil if you feel like it. The texture is just heavenly, very fluffy, and the taste is very heart-warming, fatty and flavourful. It brings out the best flavours in the egg out imho.
I used to cook them the American way, but after trying french-style, I can't go back. Just so much better in every way, especially when spread on some toast. You don't have to make them SUPER runny like you'll see in some recipes, but making sure it retains that creamy texture and taste really makes a difference. You don't even need to add anything, just stop overcooking and desiccating them on high heat!
Yeah you can cook them a bit longer if you want a more solid texture (the colour goes a bit lighter too). Honestly the scrambled eggs in this video just look like a broken omelette, not really the same thing!
“eggs are cheap” *cries in 2023*
Here in Spain it’s traditional to baste the eggs while they’re swimming in a pool of hot olive oil. That’s how my grandma always made eggs. They came out extremely crispy
In Greece it’s the same. Baste the yoke until it becomes white.
ah yes, the episode where adam let's out all of his pent up anger towards "some guys in the comment section"
Why in gods name did you put an apostrophe in “lets”?
@@ophello "where adam lettuce out all of his..."
@@ophello It hurt's to read
@@ophello English perhaps, is not everyone's first language, or second. A lot of native English speakers make mistakes like these and honestly, as long as the idea is conveyed, I am not expecting anyone to be a literary wizard.
Also, there is a better way to correct someone when they are being harmless.
@@ophello why in god’s name did you not put an apostrophe in “god’s”
"Eggs do not respect hesitancy" that is the absolute truth right there.
Happy Thanksgiving 🖖🗽🦃
Eggs can sense fear.
That's true of pastry and bread dough as well. They will mess with you if you don't have confidence.
LLAP
I think you’re videos are great. You’ve got such a wholesome demeanor and it’s very pleasant and nice to listen and watch.
My Grandmother learned to cook on the farm. A good breakfast was at least 6 eggs! Always basted. The oil for basting was from the bacon cooked just before it. Basted eggs were never pretty but always so tasty!
if it tastes good that's all that matters to me! 😋
“Based eggs” 😎😎😎😎
I allways save my bacon fat in a jar in the fridge when I need a flavored fat I use it. ie potatoe pancakes
@@72chargerse72
Fry bread in it😋
@@user-en5vj6vr2u basted and fowlpilled
Eggs are what got me into cooking at the beginning of college. Like Adam says, they’re cheap and the mistakes are edible. Cooking lots of eggs was a good cheap way for me to learn basic skills on a stovetop. And when you make mistakes sometimes you realize you like your eggs better that way
This is how I learned that I like "undercooked" pancakes. Food mistakes are often not mistakes at all.
"And when you make mistakes sometimes you realize you like your eggs better that way"
That's what I'd call a very 'happy accident'.
here in Indonesia we deep fry the egg with oil as deep as you usually use for deep frying chicken or tempura. the egg puffs up really crispy and it's just heaven to eat it with hot steaming rice and sauce of your choice (usually people here use chili sauce. the thai uses sweet chili sauce and I've seen my white friends here eat it with brown sauce)
I second this
what exactly do you mean by brown sauce? love that style of egg tho, usually cant justify using the oil so i just go very high heat and baste for as similar an effect as i can get
@@user-ze7sj4qy6q brown sauce is kinda like a spiced ketchup but brown? idk how to describe it. Its really common in the UK.
@@bob5432 alright thank you, sounds nice. it could be that im off base here and theyre very different bc of the spices or some other factor, but "brown ketchup w spices" is also basically what american bbq sauce is lmao, do you know how similar it is to that?
@@bob5432 actually just looked into it, seems like it's pretty similar to american steak sauce like a1, which yeah exactly like you described. interesting. so if its as similar to a1 as it seems, yeah its kinda like bbq sauce but less sweet and different spices i guess.
These series have helped me so much because over the years people just say mid- high and some people don't understand what that mean they way he said just south of medium tells you exactly where to place your heat even though most stove you will have to adjust this gives you better instructions to know what to look for on top of the little details people gloss over as starting cooks
For no color on a fried egg you can also put it on high heat until youre afraid the butter will brown, crack in the egg, add a splash of water, cover, and let the residual heat cook the egg through. Works perfectly every time
My favorite way to have an egg is frambled eggs, especially because of how easy it is to make. It's basically a scrambled egg, but you scramble the egg while it's cooking, in the pan. Just crack the egg into a hot pan, wait a bit for the some of the white to solidify, and then start stirring. It gives you a scrambled egg but with some white solids for heterogeniety. It's also one less dish to wash since you're not dirtying another vessel for the mixing.
yeah i make it like that but i like to leave the yellow part a little bit more raw, it just adds some kind of "juicyness" to the dish
I had no idea this was the name but this is how I make eggs 90% of the time. Less washing, best texture and taste, amazing! I learned it from my father who basically can't cook anything else, but when I was a kid and we had eggs he had to make it all the time, much to my mom's annoyance.
This is the way I used to do it. When I "learned" to make it more yellow and smooth I would do it the proper way but noticed no improvement whatsoever in taste and texture (to my preference) from just cracking it into the pan. It really doesn't matter that much. I imagine that's more for people who REALLY care about texture and are sensitive to slight differences, but I'm not.
“A lid, a lid” made me laugh much harder than it should
I literally said out loud "your what" after the first "your lid" then he hit me with the second one
I once ordered eggs "over barely" and was delighted with the result. Evidently the cook used a low heat, turned the eggs just as soon as possible, and lifted them the minute the whites were set. No crispiness and no uncooked white, with a warm but runny yolk. Just perfect.
I like my own classic: speedrun fried eggs.
Very high heat and drop in the egg. Season immediately. As soon as you're done seasoning with lots of salt and pepper it should pretty much be done on the bottom. Flip and immediately turn off the heat of the pan. Wait like 10 seconds max and that's it. Almost all the white is done and the yolk is still runny. Absolutely perfect if you don't have the time
I like to fill my mouth with boiling water then crack in the egg. Wait 15 seconds before swallowing
@@_______sa___m the gamer
@@_______sa___m why i boil the inside of my mouth not my eggs
adam, i must say although i can already do all of this, this is BEAUTIFULLY thought out, well said, and well produced, and i commend you, sir. had i not know, this would be a perfect tutorial/comprehensive guide.
The first thing I really learned how to cook was fried eggs. When I was broke and In college I made a fried egg sandwich for breakfast almost every day. They're cheap, filling and delicious, and they got me through tough times financially with most of my sanity intact
Lived on egg sandwiches and coffee, at least 2x/day for a couple of years. MUCH better than canned goods, boxed meals. It's fresh and hot, and you don't lose all will to even eat.
I love an egg and ketchup sandwich with the toasted bred and broken yolk I personally cook mine in oil for crispy edges seasoned with thyme and pepper then heat down and baste over the top and yolk with butter then I salt at the table!
Dude, reminds me of my broke college days buying just a ham hero but dry - no mayo no oil n vin no nothin. But it was good ham on good bread from an old school Italian deli. If I had extra change I'd splurge and get provolone with it.
We went through a time when we were broke, beans and eggs or eggs and beans were our choice to fill our bellies most days. You can do a lot of variations use these two ingredients .
Yep, egg sandwiches were my go to meals when I first lived on my own.
I love your channel! There are not many like it on TH-cam. You actually share very valuable knowledge in an entertaining way.
This Thanksgiving, I'm grateful for you, Adam! You've brought me so much joy and comfort since I discovered your channel, and I often have your videos on loop in the background as I do work. Keep doing what you do!
Hey Adam. When cracking eggs, try tapping two together. Only one ever breaks and it leaves you with a nice clean indent. I've been doing this for 20 years and it always works!
What happens when you're down to your last egg? ;-)
@@JeffJefferyUK PANIC!
@@JeffJefferyUK Forehead happens.
Down to the last egg... I might crack it on my forehead - *_after_* it's been hard boiled. If I tried with a raw egg... I'd definitely have egg on my face. And everywhere else.
Problem is then want the egg that didn't break. I want the alpha egg
A decade ago I worked as a line cook at several places that did breakfast. I’ve flipped countless over-easy eggs, yet I still only hit like 90% accuracy at home these days lol. Part of that is that our pan is pretty scratched up. Too bad Misen doesn’t have a good-sized pan for one or 2 eggs... If you can’t griddle the eggs, then using a pan that’s roughly the same size as the cracked eggs makes it much easier to flip, since the fat can lubricate the entire surface (including the sides) easier, making the flip take less effort and so there’s less impact.
Love your videos and your taste in eggs, Adam!!!
Are you saying they are easier to flip on a griddle? Why is that so?
@@ThePositron2 it's all in the spatula. Much easier to flip with a nice spatula than it is trying to flip a whole pan correctly.
Doing breakfast on a flattop/mirror top is easy and downright fun. Doing eggs in a pan is a totally different beast. Worked at a pretty upscale place across the street from a greasy spoon diner. They killed us on weekend breakfasts. We dominated lunch and evenings and weekends, but we had to get that breakfast money so the owner shoehorned a breakfast menu on us. Bougie shit like avacodo toast with marinated asparagus and butternut squash and roasted red pepper and edamame we charged like $22 for. You know we can literally put guacamole on toast with a side and charge $18 and people will fucking buy it and love it and get their chair all wet posting their 5 star review and pics. Most of those avocado toasts I made got sent back. We didn't have a flat top so all eggs were done in a pan to order. It was tons of fun lol Half the shit we put out got comped and they went across the street to get some real breakfast.
Don't get greedy and try to be something you're not. I've done breakfast at some diners, it's balls to the wall, but they are typically well set up for what you are doing. I've worked at a few places who get all self conscious about some rinky dink diner taking all the breakfast money!!!!!! And it's clearly a desperate greedy cash grab and they are not set up for it and nobody is invested in it.
I thought misen did have smaller pans? I know I have them, didn't check their site to see if they still have them. Personally, I prefer the larger pan so I can use a spatula.
There are okay-ish pans from Tefal good for one egg, i use it for eggs mostly and it holds up pretty well
OMG - basting and fried - my grandmother did this! What a memory you've evoked. Thx!
The first Ragusea video I can spontaneously cook along with because I actually have all the ingredients :)
Tried to order a pan btw, unfortunately they don't deliver to my country.
Looking at your profile pic, I assume they don’t deliver to Hunksylvania. ;)
Hey, great video, I stopped using nonstick 2 years ago and haven’t looked back. I use cast iron, carbon steel, and stainless steel. But boyyyyyy love me some eggs!!
Everyone like eggs differently, and you show a wide variety, thanks for taking the time to make, and post!!
The Gordon Ramsay way of making scrambled eggs is really good if you like them fluffier. Constantly taking them off the heat and near the end stirring in some sour cream since no normal person owns creme fraiche. Really really good scrambled eggs.
One thing I want to add: I found those scrambled eggs to be FANTASTIC if you put in not sour cream, not creme fraiche, but one small spoonful of ricotta cheese. Do that, and you have quite the set of scrambled eggs. The thing I personally love to do is top it with some white rice, salt, and pepper. Have that with ny coffee and it is a breakfast that is both nutritious and filling. (1/2 cup of rice per egg)
What's so unusual about owning creme fraiche?
@@Electromanx3 you gotta be kidding
@@73N5H1 No? Where I live it's just as common as sour cream
@@Electromanx3 I’ve never even heard of it, must not really be common in America. Whereas every supermarket here sells sour cream
Really enjoyed ur commentary throughout. Honest, candid and relatable. Good job Adam!
Love the video. It's very well explained and demonstrated, making it easy to follow. Also, thank you for being open minded and non-judgemental enough to demonstrate types of eggs that you're not personally a fan of. I happen to like sunny side up with no brown crispies. Same story with omelettes and scrambles. I'll give these techniques a try. Thanks!
My favorite way of eating eggs is soft boiled, like with liquidy barely warm yolk, but completely set white, I thinks it's the easiest, healthiest and frankly the most delicious egg you can make
Dip your toast in the yolk 👌
My favorite way to do eggs is loaded scrambled eggs. Make scrambled eggs somewhat normally, but just before it gets t being solid mix in some type of meat (I tend to use bacon bits) and some type of herb or chive. Then once it's nearly done you turn the heat either off or low and mix in cheese and keep doing that until you get your perfect mount of cheeseyness
I always keep an old Bell jar lid around to make my eggs over easy. Lightly butter it up and drop the egg right inside, gives it a nice round shape and keeps the whites from spilling everywhere. Use the same technique to make mini-omelettes for sausage biscuits breakfast sandwhiches. Makes flipping super easy and the final product looks fancy because it's a pretty pristine circle 75% of the time.
“Better to crack on a moderately rounded surface”, I would argue. I can’t find the study, but I remember seeing that moderately curved surfaces were more accepting of a wider range of strike forces and follow-through than a flat or especially sharper surfaces. I switched over and became a master egg cracker. I use the inside convex curved edge of a shallow bowl.
I think the shell thickness plays a big part as well. Open range vs production style paper thin grocery store egg.
My tip for the non-stick teflon users: it might seem counter intuitive or something, but trust the non-stick. If you're not blasting it with heat, the egg migh seem like it's stuck at the beginning and won't move. Don't grab your spatula! It will unstick 100% when it's ready and long before it even starts to brown or burn. I often made the mistake of grabing my spatula, panicking that it's stuck to the pan, making a huge mess in the process. The egg will unstuck itself everytime.
Adam, I spent 16 years in years system and when I turned 18 I basically could join the military or be homeless. Joined the navy and got out. I didn't make my first eggs until my 2nd year in college and this video would have been great to have. Thanks for making it.
Watched this last night, got inspired, bam. Crispy Egg, Bacon, cheese, bagel, delicious lunch for my wife and I today. Simple, fast, easy, all three.
Something I’ve started doing to stop the over easy egg from overcooking - turn off the stove right after flipping. It gives you a little more leniency on how long you can wait to remove it from the pan. I find they’re usually good to go 15-20 seconds after the flip
I used to do over easy and switched to basted. If you baste a little longer than Adam does, and position the pan so the low end is the only one getting heat, you can get the top cooked to your liking without heating too much from the underside.
I was expecting to hear a comment about ever-lasting internet discussion on the right time of consuming eggs. In my opinion, eggs are perfectly acceptable for any meal. Some ways of making eggs really remind me of different points of my childhood, and different people who made those for me. Eggs are awesome!
These kind of videos make you realize how much oriented can you be when making eggs. The only eggs I knew when growing up were over easy and I would tend to screw up easily (not anymore though). You could imagine how surprised I was when I first knew of sunny side up eggs, thinking they were raw, or how my brother tried to make sunny side up for the first time and taught me how to do them... today I learned that he taught me how to do basted eggs instead.
My personal hill I will die on is the best way to get started cooking is just learning how to cook eggs properly. Get a majority of the standard egg recipes under your belt and you've learned a majority of cooking techniques.
@@ChaosTherum plus it's extremely forgiving. Practically the only way you can render an egg dish inedible is either completely turn it into charcoal or spewing it on the counter. Like the worst case scenario you just have an overcooked scramble egg and that's still delicious
I'm french, and an omelette lover, I usually make them quite thick, like 4 eggs for a medium pan, and I don't fold them, I cook it well on one side to get some golden color, then flip it and barely cook the other side, I want it creamy, "baveuse" in french
Also don't forget to add as much ingredients as you like, dices tomatos, sliced ham, potatos, oignons, herbs, mushrooms, garlic, anything you like basically and that's why I love it, I can change the recipe each time
My favorite way to make eggs is to start over easy and instead of flipping, or right after the flip, you break the yoke and stir like scrambled eggs and cook for maybe another 30-45 seconds. Gives you a firm texture scramble with pockets of runny yoke for that heterogeneity.
yolk.
I do over easy and as soon they are off the heat. I cut them up and cover everything in yolk.
@@katsuover You misunderstand, halfway through cooking them, you throw off the shackles of the oppressor. The dish unfortunately will usually go cold before you finish your glorious revolution, but it's a sacrifice you must make.
11:33 someone needs to make a compilation of adam hating on the french because its become a tradition at this point
I am always amazed by your perfect segways to sponsors!
S-egg-ways?
(And for anyone who's not sure, the correct spelling is 'segue'').
Surprised to see you in an Adam Ragusea's Video.
I know right? Blasting a person and then moving on to the ad. Adam got style.
Well...if that's what it's come to ...so be it .
@@JeffJefferyUK ha
My trick with omelets is to have the pan at a medium/low (4/5) and for that size pan I'd probably do 2 eggs. Once I poured the beaten egg mixture into the heated pan I swirl it around so that about half of the side gets a coating of egg, put the toppings on one half of the circle and when the egg looks pliable I gently use a for against the side riding the thin egg layer. Get a little under it from the center of the side you're going to flip and usually the egg is firm enough that I can pull it over with my finger tips. Let the toppings get a little melty/warm inside and then serve.
Never mastered the omelette. But I have cooked the inside first, like mushrooms, spinach, bacon bits and then rest those to the side on my plate. Cook the egg but I don't stir it in the pan. I move the pan to let the egg coat the pan. When it's ready I put the filling into the omelette, add my cheese, fold it over but usually like a taco because so much inside, if I have them, some avocado slices on top.
There used to be an omelette bar near a place I worked . You got your cafeteria style tray and went along a line and told them what you wanted. And they'd build you the most delicious fat stuffed omelettes while you watched. Pick whatever fillings you liked.
Basted eggs are awesome made with bacon grease.
And I make an omelet on 30% heat, ad meat and cheese right after dropping in the eggs, then cover till the eggs are firm and fold in half. Covering helps cook the eggs evenly and makes them fluff up. Lower heat is the key to this method.
Making scrambled eggs on lower heat, keeping the curds on a cooler side of a pan and having the pan tilted towards the heat, keeps the liquid parts flowing towards the heat and you just keep stuffing them up to the cool side until there are no liquid parts. This makes some really great scrambled eggs even without milk. Maybe in eggs 201, but it's super easy. I stopped making them flat on the stove a long time ago.
That sounds like a cool way to do it I'm going to try it.
adam's teflon fingers when he gently adjusts the still cooking egg with a lid is something every amateur cook strives for.
I swear. Thankfully, Indian moms bestow their experience of handling hot stuff, even when stuffs are deep fried.
Adam..What an absolutely brilliant tutorial! You are a maestro! Bravo!!!
I would love to get Adam's take on different style egg's, not only scrambled with a bit of that type of deep diving into both history and science behind that has me jumping by joy every time Adam puts one of those videos out.
I watched a scrambled eggs' video not long ago from "Ethan Chlebowski
- Why every cook should MASTER Scrambled Eggs"
Where he actually want into more of the science behind when curds form and the different components of the egg and what temperatures the protein curdle at. It actually helped quite a lot to understand why, how, when. It's definitely a take on egg's I would have easily expected to see here as well. Definitely would watch more of that.
Scrambled eggs are the first thing I ever truly cooked. And considering that was only a year or so ago, they remain one of the few things I can truly cook.
I've always done scrambled eggs differently. Start stirring _after_ it's in the pan until it's unstirrable. You get a nice soft mixture of yellow and white and not some broken up omelette.
That's my favourite way as well, also I don't have to wash a bowl, just crack it straight into the pan :D
By golly, that's what I call NAVY eggs. The way they did 'em aboard ship! Nothing better. I raised my kids on 'em, they love 'em.
This is actually Marco White's methods and it is really tasty too. Good choice.
But actually scrambled egg or omelette for people who don't like texture or taste of egg white. If you can eat white part without mixing, there is no point to waste creamy egg yolks.
This video is just everything you need. An ultimate example how to cook eggs. Highly recommended.
I've just made scrabled eggs for the first time with the help of this video. They turned out exactly how I wanted them to be! So thank you Adam for this very helpful guide!
Generally cook my fried eggs on low heat. I use filtered bacon grease or even better, duck fat. Crack the egg into the pan. Use the spatula to push the spread out whites inward toward the center creating a bit of a dam. Then break the yolk with the edge of the spatula, and season with salt and pepper. Give it time for the whites to firm up underneath. Loosen the egg from the surface if necessary and slide it to another hotter region of the pan. Cook another minute or so then flip the egg using the spatula. Cook the egg for a minute and test the center with the spatula. It should indent slightly and not return. This is a perfect lightly cooked egg with a gelatinous, not runny yolk. The flatness of the egg is ideal for eating on a sandwich with bacon or ham. Also good on avocado toast.
I like using Misen knives, but really like cooking on hexaclad pans.
i, too, like the bacon grease (left over from the piece of bacon i cook to go with my eggs), but the duck fat's something i'll have to look into. thx for the suggestion!
I hate fried eggs, but Duck Fat is the best.
I sometimes make my omelet using a lower heat and I don’t disturb it at all after pouring in the eggs. I cover it and let it sit until it’s about done and then add toppings and fold. It comes out much fluffier and no brown bits. Just has a different taste.
My friend once came back from a trip to America, and when I asked her how her trip was the first thing she said was "the omelettes weren't omelettes". I never knew what she meant until now.
I find that stirring in milk tends to weaken the omelette so that it tears easier. Also, I don't stir my omelettes in the pan, which maybe I should because I tend to get them too brown on the bottom. I like to really fill my omelettes with good stuff too - sometimes leftover taco meat and Jalapenos. A couple baby spinach leaves is good too.
I don't stir omelettes either, just gently push the edges in and swirl the raw out. Comes out perfectly!
@@StetchnikU - I should use lower heat, I think.
Learned from a short order cook. One jug of eggs with water for scrambled, one with with milk for french toast. Then it was Less mixing means egg natural strength stays, slow cook with little stirring created scramble eggs that are thick and tasty. To much mixing creates adds more air. To much stirring in the pan means egg does not cook as one. Folding an omelette is easier if it has real texture and not air.
I've gotten really good at flipping eggs when making over easy.
I used to work late nights and got home and wanted to make some eggs. I wanted to spice it up a bit, but didn't have much in the fridge, so I grabbed some shredded cheese and pepperoni slices.
I laid the slices on the egg, put some shredded cheese on top, then flipped the egg. The cheese and pepperoni turned nice and crispy, and it was freaking delicious.
Sounds like something that a person would think of after smoking a little J haha
This is a stupendous video! My youngest son and I are learning to cook together and we love your videos, man!
I always stir my eggs with a fork. Nothing is more efficient to do it. Whites and yokes mix well, very quickly and evenly.