00:00:00
sunny side up crispy basted over easy
00:00:03
scrambled omelet afied here are my
00:00:06
workmen like approaches to each of these
00:00:08
very basic delights if you know nothing
00:00:10
about how to cook an egg in a pan i have
00:00:12
endeavored to make a video for you and
00:00:14
this is it first thing you'll need is a
00:00:16
pan and the main reason i keep one
00:00:18
non-stick pan around is for eggs yes
00:00:22
people had fried eggs prior to the
00:00:23
invention of teflon in 1938 but it's
00:00:26
just way harder to do in other kinds of
00:00:28
pans save that for the 201 class
00:00:31
in a good non-stick pan you could use no
00:00:33
fat at all but i think most people use
00:00:35
some anyway because it makes the egg
00:00:36
taste better and eggs can still stick in
00:00:39
here without some grease i think butter
00:00:41
tastes better than oil plus butter gives
00:00:43
you lots of sensory clues about how hot
00:00:45
your pan is if the butter just kind of
00:00:48
melts and looks smooth like that your
00:00:50
pan is not hot enough yet unless you're
00:00:52
going for a very soft pure white egg if
00:00:55
it foams gently that's a great starting
00:00:57
temperature for eggs if the butter
00:00:59
browns your pan is pretty hot for eggs
00:01:02
which is good for some things and not
00:01:03
for others i think a gentle foaming is a
00:01:06
good place to start and on my stove
00:01:08
that's just south of medium but every
00:01:10
stove is different in my experience you
00:01:12
can cook eggs straight out of the
00:01:13
refrigerator or you can cook them at
00:01:15
room temperature it really doesn't make
00:01:16
much of a difference first step is to
00:01:18
crack it which takes some practice if
00:01:20
you hit it too hard well that happens
00:01:23
obviously if you don't hit it hard
00:01:25
enough you have to really dig in with
00:01:26
your thumbs to break it the rest of the
00:01:28
way and when you do that you risk
00:01:30
sending a shard up inside the egg that
00:01:32
breaks the yolk the yolk is like a water
00:01:34
balloon in there and just because it
00:01:36
didn't happen that time doesn't mean it
00:01:37
can't happen i think that same risk is
00:01:39
why it's bad to crack on the side of a
00:01:41
bowl or some such you're just sending
00:01:43
spiky bits of shell up inside the egg
00:01:45
where they could stab the yolk a bowl
00:01:48
also just tends to make lots of little
00:01:49
shards that are hard to fish out better
00:01:51
to crack on a flat surface and in she
00:01:53
goes you can see that this egg is not
00:01:56
terribly fresh nor is it terribly old
00:01:58
see how there's a little plateau of
00:02:00
elevated white circling the yoke that's
00:02:03
the white that was attached to the
00:02:04
upward facing side of the yoke when it
00:02:06
was inside the shell and it's still
00:02:08
attached it's just slumping over the
00:02:10
sides like long hair over your head if
00:02:12
this egg was really old the white would
00:02:14
have broken down to the point where you
00:02:16
would not see that plateau the white
00:02:18
would be super liquid and sitting really
00:02:20
flat and this is a little liquid you can
00:02:22
see where it's running out in little
00:02:23
messy offshoots a really fresh egg
00:02:26
doesn't do that the white is viscous
00:02:27
enough that it holds a really tidy shape
00:02:29
in the pan it doesn't spill out every
00:02:31
which way you can see that the bottom
00:02:33
layer of white is very well cooked at
00:02:35
this point it's got a slightly golden
00:02:37
edge around it it's firm enough that i
00:02:39
can slide this egg around and it holds
00:02:41
together that inner ring of white is
00:02:43
still kind of gooey not quite set yet
00:02:45
and that yolk is still cold one of the
00:02:48
great things about cooking eggs is you
00:02:49
can just touch them to assess them that
00:02:51
yolk is not just raw it's literally
00:02:53
still cold from the refrigerator if you
00:02:55
cook a sunny side up egg like this
00:02:58
you're going to get a white that is so
00:02:59
firm you can't really cut it with a fork
00:03:02
and or you're going to get a totally raw
00:03:04
yolk on top some people like that i kind
00:03:06
of like that but say you want it a
00:03:08
little more evenly cooked through butter
00:03:10
in a nice gentle foam crack in the egg
00:03:12
oh by the way this is when a lot of
00:03:14
people would sprinkle on a tiny pinch of
00:03:16
salt when that top is still liquid
00:03:18
enough to dissolve the grains a little
00:03:19
bit that way you get more even seasoning
00:03:21
on top if you're into that i usually
00:03:23
just salt my eggs at the table anyway to
00:03:25
get the egg to cook evenly now you slap
00:03:27
on your lid
00:03:29
your lid
00:03:30
okay so i don't have a lid for this pan
00:03:32
and if i really like sunny side up eggs
00:03:34
i would buy a lid for this pan because a
00:03:36
tight-fitting lid is much better at this
00:03:38
than a piece of foil but the foil will
00:03:41
do it just traps some steam in there
00:03:43
that cooks the top of the egg and you
00:03:45
can tell because after a few minutes the
00:03:47
yolk gets kind of cloudy if i touch it
00:03:49
it's warm but still very soft and runny
00:03:52
which is how i almost always want it but
00:03:54
if you want it firmer just keep cooking
00:03:56
it until you can feel that it's firmer
00:03:58
time to slide that baby out in most
00:04:00
cases i think it's easier to slide the
00:04:01
egg right out of the pan onto the plate
00:04:03
it can be tricky to get a spatula up
00:04:05
under there as you will soon see so now
00:04:07
we've got a somewhat more evenly cooked
00:04:09
egg though the bottom layer is still so
00:04:11
heavily cooked that it's a little brown
00:04:13
and it's hard to cut with just a fork i
00:04:15
like that but lots of people don't if
00:04:18
you want an egg that's really soft and
00:04:20
creamy and pure white on the bottom you
00:04:22
need really low heat the butter is
00:04:24
hardly foaming at all that means the pan
00:04:26
isn't even hot enough to evaporate the
00:04:28
water out of the butter in the egg goes
00:04:30
and the bottom layer of white is setting
00:04:32
but it's not fluttering around there's
00:04:35
no steam making it bubble and dance
00:04:37
around the edges that's what we want for
00:04:39
these purposes no fluttering cover so
00:04:41
the top will steam and this is going to
00:04:43
take a while with such low heat that was
00:04:45
about 8 minutes but the result is a
00:04:47
really soft custardy white that you can
00:04:50
easily cut with a fork the yolk is warm
00:04:52
but still very runny very nice you could
00:04:55
go in the exact opposite direction and
00:04:56
do a crispy egg i think oil is better
00:04:59
for this the milk solids and butter
00:05:01
would likely burn at the temperatures
00:05:03
we're going to use i'm on medium heat
00:05:05
now but as soon as i crack that in i can
00:05:07
see i need to go higher for a crispy egg
00:05:09
i want to see that skirt of white
00:05:11
fluttering in the breeze lots of steam
00:05:13
making the white bubble and dance around
00:05:16
and stand back because steam bubbles are
00:05:18
going to explode and this is going to
00:05:19
start spitting hot oil at you
00:05:22
there's a reason i've got the camera up
00:05:24
on a tripod for this one instead of
00:05:26
sitting down on the counter i love a
00:05:27
crispy egg but they are legit dangerous
00:05:29
to make don't let any kids around the
00:05:31
stove when this is happening once the
00:05:33
egg's about done you can turn the heat
00:05:34
down and safely inspect close up i can
00:05:37
see the yolk is looking a little cloudy
00:05:39
even though i never covered it that's
00:05:41
just because the heat in the pan was way
00:05:42
higher it reached up to the yolk if
00:05:44
anything that yolk is overdone to my
00:05:46
taste to assess the bottom you just lift
00:05:49
it up it's so firm and crispy it's like
00:05:51
a potato chip of egg since there's
00:05:53
excess oil in the pan i will lift this
00:05:56
out with a spatula so i can leave that
00:05:57
grease behind you know early in my
00:05:59
youtube career a dude in the comments
00:06:01
scolded me for getting a little golden
00:06:03
brown on my eggs he tried to argue that
00:06:05
browning on eggs is objectively bad it's
00:06:08
not something that anyone with good
00:06:10
taste would ever want and i was like
00:06:11
dude tell that to asia that is super
00:06:14
tasty but here's probably my favorite
00:06:16
way to do an egg with a nice bright
00:06:17
solid yolk on top a basted egg put a
00:06:20
little more oil in the pan than you
00:06:22
would normally use yeah you can do this
00:06:23
with butter but i like to do it with
00:06:25
extra virgin olive oil or one time i did
00:06:27
with chicken fat which was awesome
00:06:29
cook the egg as aggressively as you want
00:06:31
as you can see i've got no fluttering
00:06:33
around the edges i'm going for a soft
00:06:34
white bottom and then instead of
00:06:36
covering the pan to steam the top you
00:06:39
just spoon hot oil over the top it helps
00:06:42
if you tilt the pan to make the oil pool
00:06:44
up at one side one time i did this on
00:06:46
the internet and a dude in the comments
00:06:47
was like you clearly have no idea what
00:06:50
you're doing you're using a metal
00:06:51
utensil on a non-stick surface
00:06:54
dude it's not like i'm grinding a knife
00:06:56
edge into the pan it's just the round
00:06:58
belly of a spoon that's not gonna hurt
00:07:00
anything plus this isn't just any
00:07:02
nonstick pan it's from the sponsor of
00:07:04
this video mizin let me thank them for a
00:07:06
sec all non-stick pans lose their
00:07:09
coating over time but miesen's pan has
00:07:11
three distinct layers of non-stick all
00:07:14
bonded to a durable layer of plasma
00:07:16
primer underneath they say this pan will
00:07:19
last two and a half times longer than a
00:07:20
traditional non-stick and i believe it
00:07:23
just like all mies and pans you can
00:07:24
immediately tell how heavy and solid
00:07:26
this is i don't understand how they sell
00:07:29
you so much metal for so little money
00:07:31
but there it is the comfy rubber handle
00:07:34
slides off so you can use this in the
00:07:36
oven when beginners ask me what pans to
00:07:38
buy i say misen even when i'm not being
00:07:40
paid to say so because i've become a
00:07:42
true believer other pans in this price
00:07:44
range feel like they're made out of
00:07:46
aluminum foil as i've said you can cook
00:07:48
eggs in carbon steel even stainless with
00:07:51
some practice misen has tons of options
00:07:53
on their site go there via my link in
00:07:55
the description and use my code regucia
00:07:57
you'll get 20 off your first order on
00:08:00
this non-stick pan or anything 20 off
00:08:03
with my link and code in the description
00:08:04
just use my name ragusia thank you mizen
00:08:07
so yeah with the basted egg you just
00:08:09
have a lot more control you can see what
00:08:10
you're doing you can spoon oil over
00:08:13
particular areas of the egg that you
00:08:15
want to cook more the yolk ends up much
00:08:17
brighter not as cloudy as when you steam
00:08:19
the top and as you can see the oil just
00:08:22
rolls right off but you do have to lift
00:08:24
the egg out of the oil which is
00:08:26
surprisingly tricky on a gently cooked
00:08:28
soft white egg i gotta just dive in eggs
00:08:31
do not respect hesitancy same basting
00:08:34
technique is gonna work at higher
00:08:35
temperatures too i'm on medium heat now
00:08:37
and you can see my white fluttering a
00:08:38
bit spoon that hotter oil over the top
00:08:41
and you get a nice bubbly fried effect
00:08:43
all over if you're into that really good
00:08:45
both of those basted eggs but to me
00:08:47
there is one clearly superior way to
00:08:50
cook a whole unbroken egg in a pan it is
00:08:53
my favorite way of having eggs and it is
00:08:55
eggs over easy gently foaming butter egg
00:08:58
in the pan and first step is to cook the
00:09:00
white until it's pretty solid it's been
00:09:02
there two and a half minutes the bottom
00:09:04
is set and that inner ring of white is
00:09:06
just starting to set up that is my cue
00:09:09
that this egg is just solid enough to
00:09:11
flip without breaking it i slide it down
00:09:14
to the edge of the pan so it's already
00:09:16
up on its side i don't have to flip it
00:09:17
much farther if you flip it too high the
00:09:20
yoke will break on impact and there you
00:09:22
can see i flipped it a little too low a
00:09:23
little too gently but no harm done i'm
00:09:26
not gonna lie that takes practice and i
00:09:28
still screw it up all the time but eggs
00:09:30
are cheap and all the mistakes are
00:09:32
edible for a runny yolk it really only
00:09:34
needs like 30 seconds on this side and
00:09:36
you could just slide it directly onto
00:09:38
the plate or you could flip it back
00:09:40
around again some people think this top
00:09:42
side is going to look nicer at this
00:09:43
point the egg is solid enough to be
00:09:45
flipped with a spatula if i'd used a
00:09:47
spatula on the first flip i would have
00:09:49
shredded that egg to ribbons that to me
00:09:51
is the best way to have an egg though by
00:09:53
the time i got my camera in position the
00:09:56
yolk had overcooked a bit i'd call that
00:09:58
over medium not over easy which is still
00:10:00
good but with certain egg dishes you
00:10:02
have to get it out of the pan the second
00:10:04
that it's done or maybe even a few
00:10:06
seconds before it's done as in the case
00:10:08
of scrambled eggs crack a couple eggs in
00:10:11
a bowl and people usually stir in a
00:10:13
little salt one tiny pinch per egg is
00:10:15
enough for me and then it's common to
00:10:17
put in a little splash of milk or water
00:10:19
when you beat this up the extra moisture
00:10:22
just loosens everything up and makes it
00:10:23
easier for the egg to expand and fluff
00:10:26
up with steam in the pan either that or
00:10:28
the extra water simply gives you more
00:10:30
steam probably both
00:10:31
scrambled eggs usually come out better
00:10:33
with more fat in the pan and with the
00:10:35
heat a little bit higher that's a not so
00:10:37
gentle foam again i'm looking to create
00:10:39
some steam that will give me a fluffy
00:10:41
curd and i like to start scrambled eggs
00:10:43
the way you would start an omelet stir
00:10:45
constantly until it stops being
00:10:47
stirrable until it just sets up on you
00:10:50
the only difference is now you destroy
00:10:52
the omelet just scrape the egg off the
00:10:54
bottom then you get these big fluffy
00:10:56
ribbons or sheets of curd they're still
00:10:58
a little runny on the inside and if i
00:11:00
want them to stay a little runny on the
00:11:01
inside i have to get this out like 10
00:11:03
seconds ago it's already too late by the
00:11:06
time i move my camera and reset my shot
00:11:08
it's all over my curds are totally set
00:11:10
with a little golden brown on them
00:11:12
perfect for my wife but i like them
00:11:13
runnier i assume the reason scrambled
00:11:16
eggs are so time sensitive is they're
00:11:17
getting intense heat from all sides
00:11:20
unlike a sunny side up egg that's the
00:11:22
same reason the over easy egg is more
00:11:23
time sensitive heat from both sides
00:11:26
please note by the way these are
00:11:27
american style scrambled eggs french
00:11:29
style scrambled eggs are more like a
00:11:31
stirred custard we'll do those another
00:11:32
day but just to give you frogs a thrill
00:11:35
you can see me try to make a folded
00:11:37
omelet i'm using a 10 inch pan and in a
00:11:39
pan that big i need three eggs a minimum
00:11:42
for an omelet with two eggs the omelet
00:11:44
is so paper thin i always tear it same
00:11:47
deal as before a little salt a little
00:11:49
milk and it helps to really beat this
00:11:51
very smooth beating it loosens up the
00:11:54
protein structure so the eggs will flow
00:11:56
much more readily into a solid thin
00:11:58
sheet one time a dude in the comments
00:12:00
castigated me for beating eggs with a
00:12:02
fork instead of a whisk he said the fork
00:12:04
is juvenile how do people like that
00:12:07
function in the real world
00:12:08
okay lots of butter for an omelette lots
00:12:10
of butter even in a non-stick pan an
00:12:12
omelette can still stick on you and i'm
00:12:14
being sure to get butter up along the
00:12:16
sides because egg is going to go up in
00:12:18
there i'm doing an american style diner
00:12:21
omelette so i've got my butter and
00:12:22
aggressive foam a fancy french omelet
00:12:24
you would cook at a much lower
00:12:26
temperature i think stir stir stir wipe
00:12:28
down the side and stir for as long as
00:12:30
this mixture will remain liquid this
00:12:33
helps it all cook rapidly and evenly the
00:12:35
second it stops flowing into its own
00:12:37
gaps i'll smush it all down into an even
00:12:40
layer it's just plastic enough that i
00:12:42
can do that though it won't be for long
00:12:44
real quick now is when you can put in
00:12:45
some fillings some fresh herbs are very
00:12:47
nice i'm going to turn the heat off
00:12:49
those eggs are done i'll grate on some
00:12:51
lovely spanish cheese lauren bot i
00:12:53
forget the name but man the spaniards
00:12:55
know from cheese and i want to fold this
00:12:57
before the top looks totally set it
00:12:59
should still be a little gooey on top
00:13:01
sometimes the bottom is solid enough
00:13:02
that i can just grab one end but not
00:13:04
today psy
00:13:06
watch jacques papan if you want to see a
00:13:08
professional do this i do suspect that
00:13:10
one reason the traditional tri-fold
00:13:12
shape developed is that it gives you not
00:13:13
one but two chances to get it right
00:13:16
there you go i'd be very happy to get
00:13:17
that at a diner but the fancy french
00:13:19
omelets that i've seen are not golden at
00:13:21
all and they have a much smoother softer
00:13:24
curd we'll try one of those another day
00:13:25
and again this would have been perfect
00:13:27
if i hadn't had to take 20 seconds to
00:13:28
reset my shot it was a little gooey in
00:13:30
the pan but it's pretty solid on the
00:13:32
plate with eggs that get cooked from all
00:13:35
sides you just gotta get them out before
00:13:37
they are done to your liking but hey
00:13:39
worst case scenario is you've got
00:13:41
scrambled eggs and scrambled eggs are
00:13:43
awesome plus you won't be juggling a
00:13:45
camera while you're doing this it's
00:13:46
gonna be way easier for you give eggs a
00:13:48
shot they're great
