Master Fried Eggs (solid white, runny yolk)

okay let's talk about making a good fried egg this is pretty much everything you're going to need you will definitely need some eggs uh you want some butter something similar a frying pan and a lid uh I really like a clear lid I highly recommend clear lid and some salt and pepper okay that's about it let's get started okay the first thing I want to do is we're going to break the eggs put them in this bowl this helps us make sure we don't have any shells or anything like that in there just going to tap the egg I like to tap and kind of rotate as I tap on the counter and it kind of opens up a crack and then I just sort of open it like Jaws you can see the it almost goes back together if you get it right let's do another one here and tapping and kind of rotating and then it does lead to a little bit of egg yolk getting on the counter but it's better than using the side of the bowl because using the side of the bowl can get eggshells in there and we don't want it and uh so yeah this way I could see there's if there's any eggshells I can get them out before it gets into the the pan and into your mouth like that okay and at this point um to save time you'll see once we get cooking it's pretty quick I just sprinkle a little bit of salt on there so I don't have to worry about it later it's a little bit of salt pinch okay and then we'll move to the frying pan all right we've got the pan on the stove you can see our eggs are waiting there and the first thing I'm going to do is turn this burner on to medium high and notice I'm leaving the lid on on purpose I want the pan to get good and hot and the lid because the lid is going to reflect heat back down onto the eggs and that's what we really want and then I'm just going to let this go for a couple of minutes I could have done this while I was cracking the eggs and normally I would do that but um let's just let this go for a couple minutes and I'll see you back here in a second okay it's about two minutes later and it I can feel that it's really hot but I'm going to use my trusty laser thermometer here too yeah I got 368 or 370. that's really what you want about 375 400 not too much more but nice and hot okay I'm gonna take the lid off take my stick of butter which just sort of has the end cut off right and I want a decent amount of butter I know this is a non-stick pan but eggs will stick to non-stick so just put it coat it with butter and then I forgot to talk about this before the spatula is super important at this stage I'm just and now the butter as soon as I get in there the eggs go in and you want them to start doing that now immediately I'm gonna break the yolk a bit I'm gonna just move it around kind of spread it away from the yolks right and then what I'm trying to do is get the whites to be as thin as possible there's kind of a thicker part of the white that you want to make sure to break just get that spread out and then now quickly a little pepper on there and then get the lid on it shouldn't take long from this point this is why I really like the clear lid too but we can see what's happening with the eggs well it's a little foggy but at least you can see um and then just kind of leave it alone it should be bubbling and uh getting nice and brown on the edges one of my tricks as it starts to cook is I'll tip the pan and then that lets a little steam run off the lid onto the to the frying pan and that steam helps cook the tops of the yolks so we really just what I want anyways I want no runny whites but I want my yolks as liquid as possible so see what I'm doing now is I'm wiggling the pan to see if there's any wiggling happening around the yolks okay and they're pretty much done here and uh got my pan see get them right off of there onto the plate and there you go got it you can see from my wiggle disc the yolks are pretty much liquid whites are solid and uh ready to go then I'm gonna eat it

Channel: Explore Make Grow

Views: 472

Keywords: eggs, fried eggs, cooking, breakfast, perfect eggs, the best fried egg, no runny whites

Id: tQuVjTjbjlM

Length: 4min 34sec (274 seconds)

Published: Sun Jul 30 2023