Eggs 101 | sunny side up, crispy, basted, over easy, scrambled, omelette

sunny side up crispy basted over easy scrambled omelet afied here are my workmen like approaches to each of these very basic delights if you know nothing about how to cook an egg in a pan i have endeavored to make a video for you and this is it first thing you'll need is a pan and the main reason i keep one non-stick pan around is for eggs yes people had fried eggs prior to the invention of teflon in 1938 but it's just way harder to do in other kinds of pans save that for the 201 class in a good non-stick pan you could use no fat at all but i think most people use some anyway because it makes the egg taste better and eggs can still stick in here without some grease i think butter tastes better than oil plus butter gives you lots of sensory clues about how hot your pan is if the butter just kind of melts and looks smooth like that your pan is not hot enough yet unless you're going for a very soft pure white egg if it foams gently that's a great starting temperature for eggs if the butter browns your pan is pretty hot for eggs which is good for some things and not for others i think a gentle foaming is a good place to start and on my stove that's just south of medium but every stove is different in my experience you can cook eggs straight out of the refrigerator or you can cook them at room temperature it really doesn't make much of a difference first step is to crack it which takes some practice if you hit it too hard well that happens obviously if you don't hit it hard enough you have to really dig in with your thumbs to break it the rest of the way and when you do that you risk sending a shard up inside the egg that breaks the yolk the yolk is like a water balloon in there and just because it didn't happen that time doesn't mean it can't happen i think that same risk is why it's bad to crack on the side of a bowl or some such you're just sending spiky bits of shell up inside the egg where they could stab the yolk a bowl also just tends to make lots of little shards that are hard to fish out better to crack on a flat surface and in she goes you can see that this egg is not terribly fresh nor is it terribly old see how there's a little plateau of elevated white circling the yoke that's the white that was attached to the upward facing side of the yoke when it was inside the shell and it's still attached it's just slumping over the sides like long hair over your head if this egg was really old the white would have broken down to the point where you would not see that plateau the white would be super liquid and sitting really flat and this is a little liquid you can see where it's running out in little messy offshoots a really fresh egg doesn't do that the white is viscous enough that it holds a really tidy shape in the pan it doesn't spill out every which way you can see that the bottom layer of white is very well cooked at this point it's got a slightly golden edge around it it's firm enough that i can slide this egg around and it holds together that inner ring of white is still kind of gooey not quite set yet and that yolk is still cold one of the great things about cooking eggs is you can just touch them to assess them that yolk is not just raw it's literally still cold from the refrigerator if you cook a sunny side up egg like this you're going to get a white that is so firm you can't really cut it with a fork and or you're going to get a totally raw yolk on top some people like that i kind of like that but say you want it a little more evenly cooked through butter in a nice gentle foam crack in the egg oh by the way this is when a lot of people would sprinkle on a tiny pinch of salt when that top is still liquid enough to dissolve the grains a little bit that way you get more even seasoning on top if you're into that i usually just salt my eggs at the table anyway to get the egg to cook evenly now you slap on your lid your lid okay so i don't have a lid for this pan and if i really like sunny side up eggs i would buy a lid for this pan because a tight-fitting lid is much better at this than a piece of foil but the foil will do it just traps some steam in there that cooks the top of the egg and you can tell because after a few minutes the yolk gets kind of cloudy if i touch it it's warm but still very soft and runny which is how i almost always want it but if you want it firmer just keep cooking it until you can feel that it's firmer time to slide that baby out in most cases i think it's easier to slide the egg right out of the pan onto the plate it can be tricky to get a spatula up under there as you will soon see so now we've got a somewhat more evenly cooked egg though the bottom layer is still so heavily cooked that it's a little brown and it's hard to cut with just a fork i like that but lots of people don't if you want an egg that's really soft and creamy and pure white on the bottom you need really low heat the butter is hardly foaming at all that means the pan isn't even hot enough to evaporate the water out of the butter in the egg goes and the bottom layer of white is setting but it's not fluttering around there's no steam making it bubble and dance around the edges that's what we want for these purposes no fluttering cover so the top will steam and this is going to take a while with such low heat that was about 8 minutes but the result is a really soft custardy white that you can easily cut with a fork the yolk is warm but still very runny very nice you could go in the exact opposite direction and do a crispy egg i think oil is better for this the milk solids and butter would likely burn at the temperatures we're going to use i'm on medium heat now but as soon as i crack that in i can see i need to go higher for a crispy egg i want to see that skirt of white fluttering in the breeze lots of steam making the white bubble and dance around and stand back because steam bubbles are going to explode and this is going to start spitting hot oil at you there's a reason i've got the camera up on a tripod for this one instead of sitting down on the counter i love a crispy egg but they are legit dangerous to make don't let any kids around the stove when this is happening once the egg's about done you can turn the heat down and safely inspect close up i can see the yolk is looking a little cloudy even though i never covered it that's just because the heat in the pan was way higher it reached up to the yolk if anything that yolk is overdone to my taste to assess the bottom you just lift it up it's so firm and crispy it's like a potato chip of egg since there's excess oil in the pan i will lift this out with a spatula so i can leave that grease behind you know early in my youtube career a dude in the comments scolded me for getting a little golden brown on my eggs he tried to argue that browning on eggs is objectively bad it's not something that anyone with good taste would ever want and i was like dude tell that to asia that is super tasty but here's probably my favorite way to do an egg with a nice bright solid yolk on top a basted egg put a little more oil in the pan than you would normally use yeah you can do this with butter but i like to do it with extra virgin olive oil or one time i did with chicken fat which was awesome cook the egg as aggressively as you want as you can see i've got no fluttering around the edges i'm going for a soft white bottom and then instead of covering the pan to steam the top you just spoon hot oil over the top it helps if you tilt the pan to make the oil pool up at one side one time i did this on the internet and a dude in the comments was like you clearly have no idea what you're doing you're using a metal utensil on a non-stick surface dude it's not like i'm grinding a knife edge into the pan it's just the round belly of a spoon that's not gonna hurt anything plus this isn't just any nonstick pan it's from the sponsor of this video mizin let me thank them for a sec all non-stick pans lose their coating over time but miesen's pan has three distinct layers of non-stick all bonded to a durable layer of plasma primer underneath they say this pan will last two and a half times longer than a traditional non-stick and i believe it just like all mies and pans you can immediately tell how heavy and solid this is i don't understand how they sell you so much metal for so little money but there it is the comfy rubber handle slides off so you can use this in the oven when beginners ask me what pans to buy i say misen even when i'm not being paid to say so because i've become a true believer other pans in this price range feel like they're made out of aluminum foil as i've said you can cook eggs in carbon steel even stainless with some practice misen has tons of options on their site go there via my link in the description and use my code regucia you'll get 20 off your first order on this non-stick pan or anything 20 off with my link and code in the description just use my name ragusia thank you mizen so yeah with the basted egg you just have a lot more control you can see what you're doing you can spoon oil over particular areas of the egg that you want to cook more the yolk ends up much brighter not as cloudy as when you steam the top and as you can see the oil just rolls right off but you do have to lift the egg out of the oil which is surprisingly tricky on a gently cooked soft white egg i gotta just dive in eggs do not respect hesitancy same basting technique is gonna work at higher temperatures too i'm on medium heat now and you can see my white fluttering a bit spoon that hotter oil over the top and you get a nice bubbly fried effect all over if you're into that really good both of those basted eggs but to me there is one clearly superior way to cook a whole unbroken egg in a pan it is my favorite way of having eggs and it is eggs over easy gently foaming butter egg in the pan and first step is to cook the white until it's pretty solid it's been there two and a half minutes the bottom is set and that inner ring of white is just starting to set up that is my cue that this egg is just solid enough to flip without breaking it i slide it down to the edge of the pan so it's already up on its side i don't have to flip it much farther if you flip it too high the yoke will break on impact and there you can see i flipped it a little too low a little too gently but no harm done i'm not gonna lie that takes practice and i still screw it up all the time but eggs are cheap and all the mistakes are edible for a runny yolk it really only needs like 30 seconds on this side and you could just slide it directly onto the plate or you could flip it back around again some people think this top side is going to look nicer at this point the egg is solid enough to be flipped with a spatula if i'd used a spatula on the first flip i would have shredded that egg to ribbons that to me is the best way to have an egg though by the time i got my camera in position the yolk had overcooked a bit i'd call that over medium not over easy which is still good but with certain egg dishes you have to get it out of the pan the second that it's done or maybe even a few seconds before it's done as in the case of scrambled eggs crack a couple eggs in a bowl and people usually stir in a little salt one tiny pinch per egg is enough for me and then it's common to put in a little splash of milk or water when you beat this up the extra moisture just loosens everything up and makes it easier for the egg to expand and fluff up with steam in the pan either that or the extra water simply gives you more steam probably both scrambled eggs usually come out better with more fat in the pan and with the heat a little bit higher that's a not so gentle foam again i'm looking to create some steam that will give me a fluffy curd and i like to start scrambled eggs the way you would start an omelet stir constantly until it stops being stirrable until it just sets up on you the only difference is now you destroy the omelet just scrape the egg off the bottom then you get these big fluffy ribbons or sheets of curd they're still a little runny on the inside and if i want them to stay a little runny on the inside i have to get this out like 10 seconds ago it's already too late by the time i move my camera and reset my shot it's all over my curds are totally set with a little golden brown on them perfect for my wife but i like them runnier i assume the reason scrambled eggs are so time sensitive is they're getting intense heat from all sides unlike a sunny side up egg that's the same reason the over easy egg is more time sensitive heat from both sides please note by the way these are american style scrambled eggs french style scrambled eggs are more like a stirred custard we'll do those another day but just to give you frogs a thrill you can see me try to make a folded omelet i'm using a 10 inch pan and in a pan that big i need three eggs a minimum for an omelet with two eggs the omelet is so paper thin i always tear it same deal as before a little salt a little milk and it helps to really beat this very smooth beating it loosens up the protein structure so the eggs will flow much more readily into a solid thin sheet one time a dude in the comments castigated me for beating eggs with a fork instead of a whisk he said the fork is juvenile how do people like that function in the real world okay lots of butter for an omelette lots of butter even in a non-stick pan an omelette can still stick on you and i'm being sure to get butter up along the sides because egg is going to go up in there i'm doing an american style diner omelette so i've got my butter and aggressive foam a fancy french omelet you would cook at a much lower temperature i think stir stir stir wipe down the side and stir for as long as this mixture will remain liquid this helps it all cook rapidly and evenly the second it stops flowing into its own gaps i'll smush it all down into an even layer it's just plastic enough that i can do that though it won't be for long real quick now is when you can put in some fillings some fresh herbs are very nice i'm going to turn the heat off those eggs are done i'll grate on some lovely spanish cheese lauren bot i forget the name but man the spaniards know from cheese and i want to fold this before the top looks totally set it should still be a little gooey on top sometimes the bottom is solid enough that i can just grab one end but not today psy watch jacques papan if you want to see a professional do this i do suspect that one reason the traditional tri-fold shape developed is that it gives you not one but two chances to get it right there you go i'd be very happy to get that at a diner but the fancy french omelets that i've seen are not golden at all and they have a much smoother softer curd we'll try one of those another day and again this would have been perfect if i hadn't had to take 20 seconds to reset my shot it was a little gooey in the pan but it's pretty solid on the plate with eggs that get cooked from all sides you just gotta get them out before they are done to your liking but hey worst case scenario is you've got scrambled eggs and scrambled eggs are awesome plus you won't be juggling a camera while you're doing this it's gonna be way easier for you give eggs a shot they're great

Channel: Adam Ragusea

Views: 795,457

Keywords:

Id: WALpdDTyj8o

Length: 13min 52sec (832 seconds)

Published: Thu Nov 25 2021

Reddit Comments

[u/aboakingaccident]

This could be a modern classic

[u/The-Bigger-Fish]

Adam: "Can I offer you a nice egg during this trying time?"

[u/Red_Galiray]

After months of resisting responding to critics in his comments, Adam couldn't resist anymore and decided to respond to everyone who's ever criticized his way of making eggs.

[u/aboakingaccident]

RIP poached eggs

[u/apatheticgod_]

A thanksgiving classic

[u/aboakingaccident]

Eggs 101? Is that the sequal to 20 Eggs?

[u/yung__socrates]

adam is the first food youtuber who i've ever seen make scrambled eggs this way instead of severely undercooking to the point of them looking like vomit with little egg chunks in it, and that's why i like him the most