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Over-Easy Eggs
∙ 1 large egg
∙ 5g (1 t) butter
∙ 1 pinch salt
1. Heat a nonstick pan over medium heat (around 300°F).
2. Add butter and let it froth (3 seconds).
3. Crack the egg into a small dish and gently pour into the pan.
4. Sprinkle salt. Cook for 2 minutes until whites are mostly set.
5. Slide a spatula under the egg and gently flip. Cook for 15-60 seconds, depending on desired doneness.
Sunny-Side-Up Eggs
∙ 1 large egg
∙ 5g (1 t) butter
∙ 1 pinch salt
1. Heat a nonstick pan over medium-low heat (300°F).
2. Add butter and let it foam.
3. Crack the egg into a small dish and pour whites into the pan. Drop yolk in the center.
4. Sprinkle salt. Cover with a lid, reduce heat to low, and cook for 2 minutes.
Crispy Fried Eggs
∙ 1-2 large eggs
∙ 30g (2 T) olive oil
∙ 1 pinch salt
∙ 10g (1 T) chili crisp (optional)
1. Heat a nonstick pan over high heat. Add oil.
2. Crack eggs directly into the pan. Sprinkle salt.
3. Fry for 60 seconds until whites are crispy and edges brown.
4. Break yolk, shimmy the pan, and flip. Cook 15-20 seconds until set.
5. Top with chili crisp if desired.
Scrambled Eggs
∙ 2-3 large eggs
∙ 1g (1 pinch) salt
∙ 5g (1 t) butter
1. Crack eggs into a bowl. Add salt and whisk until homogenous. Let sit for 10 minutes.
2. Heat a nonstick pan over low heat. Add butter and let it foam.
3. Pour eggs into the pan. Stir immediately for 10 seconds, then scrape edges. Repeat stirring and scraping 3-6 times.
4. Cook until eggs are custard-like with no wet spots. Remove from heat and let rest for 20-30 seconds.
Poached Eggs
∙ 150g (⅔ c) water
∙ 150g (⅔ c) white distilled vinegar
∙ 1-6 large eggs
∙ 20g (2 T) salt
1. Mix water and vinegar in a bowl. Add eggs and let sit for 10 minutes.
2. Heat 2 quarts of water to 195°F/90C. Add salt.
3. Use a ladle to transfer eggs from vinegar mix to water.
4. Poach for 4 to 4.5 minutes. Remove and pat dry.
Hard-Boiled Eggs
∙ 12 large eggs
∙ 4L (4.2 qt) water
1. Bring water to a boil. Place eggs in cheesecloth and gently lower into water.
2. Reduce heat to medium-low. Simmer for 12 minutes.
3. Transfer eggs to an ice bath for 15 minutes.
4. Crack and peel under running warm water.
French Omelet
∙ 2 large eggs
∙ 1g (1 pinch) salt
∙ 5g (1 t) butter
1. Crack eggs into a bowl. Add salt and whisk until homogenous. Let sit for 10 minutes.
2. Heat a nonstick pan over low heat (300°F). Add butter and let it foam.
3. Pour eggs in, stirring constantly for 5-6 rounds of a 5-count whisk. Scrape edges to form curds.
4. Spread eggs into an even layer. Turn off heat, roll into a torpedo shape, and plate immediately.
CHAPTERS:
0:00 Intro and egg cracking
0:53 Over medium eggs
2:51 Sunny side up eggs
4:33 Quick and dirty fried egg
5:22 Scrambled eggs
7:50 Why I take Seed
8:59 Poached eggs
11:47 Hard boiled eggs
13:45 French omelet
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
“7 Techniques to INSTANTLY Upgrade Your Eggs” üzerine 29 yorum
I like to fry eggs at 275⁰ personally…scrambled at 250⁰
To check how done Sunnyside-up eggs are, just wiggle the pan and watch the yolk.
Great guide, very detailed, it's my turn to try each of them
One of your best videos in my opinion. I do my scrambled exactly like you did here. I'm going to try your your poached method, which is very interesting. Good refresher on how to do a french omelet . Video was really well done, everything perfectly clear and concise. THANKS!
Considering how cheap IR temperature guns are, everyone should have one.
As for hard boiled eggs, I use a pressure cooker. Perfect every time.
“OH MY GOSH DUDE. LOOK AT THAT” lmao I had the same expression. Amazing!
I like how a country omelet is the complete opposite of the french one.
the vinegar makes them taste like crap.
The arrogance somebody must have to tell another they’re cooking something “wrong.” Anybody can cook something however they want to. We all have our own opinions on how we react to our senses. We all like different sights, we all like different sounds, we all like different smells, we all like different feels, and we all like different TASTES. If you want to share your way of cooking, great and thank you – we all like trying new things. But the arrogance to say a different way is WRONG? Pathetic.
Tip- if you crack your egg into a colander the more watery parts of the white drain off and you no longer get the “straggly bits”.
My whole life everyone is like “Don’t salt the eggs, they’re going to separate!!!” Thanks for putting this out there, I’m totally going to salt the eggs beforehand!
I haven’t seen the cheesecloth method. The one I use works great 100% of the time too. Put eggs in water, bring the eggs and water to a rolling boil, cut the heat off and cover the pot. Set a timer for 7, 10, 12 mins (whatever doneness you want) and put eggs immediately into an ice bath. Similar method as yours you just pile the eggs in beforehand.
Tea eggs and soy sauce eggs are another great go to
Dude, excellent video. I love ketchup with my scrambled egg as well. ❤️
7:37 whaaaaaat. I can't recall hearing you swear before lol
Thank you so very much for this information. I want to practice the different ways you prepare them so that it becomes easy for me.
oh gamechanger for the poached egg!!
I tried using code BRIAN100 for a 100% discount. It DOES NOT work.
Great video as always! Thanks Brian (and Lorne! sp?). After beating the eggs for the French omelet, the way that you lift the fork looks like you were lifting it to lick it clean 😬
1:37 chef casually throwing away $100 worth of egg “stragglers”. In this economy, family rule is you eat the stragglers no matter how many days you have to chew it.
You guys can afford eggs?!
why why why do i hear 'crack the eggs on a flat surface, not the bowl' and the reverse 'crack the eggs on the bowl, not something flat' so much??
My experience with cracking eggs on the flat counter is the exact opposite of what is recommended in this video. I started cracking my eggs on a flat service a few years ago because it was recommended I think by America's Test Kitchen. Might have been some other cooking show but it was a few years ago so I don't remember for sure which one. Anyway, I started doing it that way and haven't broken a yoke since.
I like the poached egg tips though. Definitely going to try it that way.
Finally someone eating scrambled eggs the right way, covered in ketchup! Glad I'm not the only piece of 💩
A real piece of shit, ketchup on eggs, water on steaks.
Terrific presentation, Sir🍀
A new & happy Subscriber!🍀
Greetings to you from North Wales, UK🍀
Thank You Sir🍀x
Hey bri! I saw comments on another vid about steaming eggs rather than boiling (hard boiled)- thoughts? I did try it and it worked well.
while i do appreciate everything you do, didnt kenji just release this exact video?
I watched a Gordon Ramsay Video years ago where he said don’t salt the eggs before cooking ,I’ll let you tell him he was wrong 😂