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

You're fun! Thanks!

Am I the only one that doesn't like runny yolks at all?

hey there, im only 3 mins in and already learned so much, liked and subbed!

You could just use any pot/pan lid that fits on the pan. Or not get it straight from the refrigerator (in most countries, they shouldn't be stored in the fridge, but of course in the US, they reverse it)

He was going for a soft white bottom oh! Oh! Jesus Christ

I remember one time at Denny's I ordered 8 eggs over easy and the waitress said "that's nasty". It came out pretty quick, so I downed the eggs, paid and was out the door and on the road within 5 minutes. I had never and still have never felt as alive as I did in that one moment.

I crack an egg with a knife. Anyone else or im a weirdo?

Всё хорошо, но французский омлет не по технологии - там не надо добавлять никакого молока или иной жидкости.
Everything is fine, but the French omelette is not technologically advanced - there is no need to add any milk or other liquid.

PS: No 'Dude in the comments' did any of the things. He is just avoiding a 'dude in the comments' to come and do it on this video. I dont know how a whisk is better than a fork.

L

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.

Please make eggs 201

wow, you talked about comments a lot in this video.

All Stores Please Lower the price of all Military and Local for all of Brands of Eggs Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

finding out misen pans don't come with lids is the greatest unintentional anti-advertisement I've ever seen

I usually break my eggs open on the corner of the counter, it helps guide the crack in the horizontal orientation, but the shape has more of a wedging effect rather than a punch out effect a bowl or something might have, so it doesn't really do much to hurt the yolk. I think I've broken about 3 yolks in my life while cracking the eggs open, and they were all when I messed up a bit on the cracking, if I went too hard, or too soft and overdid it on the redo.

Frogs…… yeeesh that would have got me suspended from school

Morons love announcing themselves in online comments, maybe it's the anonymity, maybe it's the lack of tangible repercussions vs saying dumb stuff in person, or maybe they are somehow that bad in real life as well. I'm just glad l don't need to eat their eggs

Please make eggs 201

I like using a glass lid I can see through.

Good morning I love your videos

🤩Wow wonderful and beautiful

I hate runny yolks. I Like scrambled eggs, or eggs over "hard" meaning crispy from both sides

As a newbie cook, thanks for this 👍

I do loathe whenever I've accidentally made burnt ("crispy") eggs. I cut off the burnt parts for compost.

Your other eggs look good. I don't use salt at all for fried, scrambled or omelet eggs - although the cheese i nearly always add to omelets is salty. I figure any guests can salt at the table. Scrambled eggs I prefer with big fluffy moist curds, and I make my omelets differently than you... but they do have light browning unlike the French style.

Awesome video! I love how you explain different ways to cook the egg for different results!

Excellent....im pretty good at cooking eggs anyway, but i learned several things. Lots of solid non stop info! I prefer that to having to sit through stories and unnecessary chatter...jmho

Adam: If you know nothing about how to cook an egg in a pan Me: Why are you calling me out 😢

Eggs 201 please

You should use water and a lid for basted eggs, much better than oil

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To prevent the steam sploding oil all around, just throw a pinch or two of cormeal in the oil before dumping the egg.
That will be also a nice touch to the egg.

Not only is every STOVE different, but you're climate and altitude also factor in to how your stove heats.

Technically, scrambling an egg is a process, not a cook type. The act of mixing the egg whites into the yolks is the scrambling, or whipped. What you did was still frying the eggs. In the US it's common to call it scrambled eggs and be done with it.

However, a decent chef knows that you can fry a whole egg or a scrambled egg. Scrambling is the preparation of the egg, while frying is the cooking method. Cream eggs would be scrambled, into a slow cooking process similar to basting. Usually done in a saucepan instead. Which, really, you should have been cooking your "scrambled eggs" in a sauce pan as well. Cooks more even, and you have the barrier of less heated surface so they don't over cook or cook as fast. Also, keep them softer, or "runnier" than a skillet does.

I have seen people visit European countries and order scrambled eggs, to which they receive more of a creamed egg instead, because they don't fry over there nearly as much as is done in the US.

If you want a scrambled egg like you prepared, you'd say you want whipped and fried, or scramble fried.

Remember that scrambling is used in omelets, folds and several different egg dishes, that are NOT fried in the way you prepared your "scrambled eggs".

Eggs 201 please

eggs 201 when you can please

Over-easy is the best way to get more of that crust (on both sides)!
And butter is better - but I'm guessing duck fat would be best.

Forgot about boiled my guy

All Stores Please Lower the price of all Military and Local for all Brands of Eggs Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

Appreciate you man ❤️

Pleaser make eggs 201

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Please make eggs 201

I agree, I hate browning of eggs. It ruins it for me.

Eggs 201 please

I love eggs a lot ❤❤