9:29 "But eggs are cheap and all mistakes are edible." Wise words, Adam. Wise words.

@chalor182

2 жыл бұрын

Best line in the video

@rudekenj

2 жыл бұрын

I wish we could say the same thing about other mistakes. 😂

@buihelgason

2 жыл бұрын

He underestimates some peoples magic inability to cook

@Liliththelizard

2 жыл бұрын

Where I live eggs are expensive. About 7 US dollars a dozen

@squaretorttle9400

2 жыл бұрын

This quote doesn’t work that well with kids, expensive but edible

Alt Title: Adam settles all of his comment section grudges while making eggs. They do look pretty good though

@sashoDman

2 жыл бұрын

I want more comment settling!

@aragusea

2 жыл бұрын

Fair.

@pianoforte611

2 жыл бұрын

This is going to make a great YTP video.

@fernandocabette6050

2 жыл бұрын

1001 ways people told me not to cook (some salt added).

@user-ze7sj4qy6q

2 жыл бұрын

i do think its good tho how he settled those, given that those might be notions some ppl have abt cooking eggs other than who said it so it's probably good to clear them up

I was literally a professional cook for 15 years. I've done 300 plate brunches, I've rolled sushi, I've been a baker, and I've grilled $100 steaks for NFL players. I'm so lost in my home kitchen. Nothing cooks the same when you're only making two portions instead of dozens. I don't have a deep-fryer or a over-head broiler at home. I can cook eggs on a giant flat-top grill anyway you want, but I screw them up in a pan like every time. Your channel has been great for helping me translate my professional skills into home-cooking skills. Not just for beginners!

@Y0urMisterDirty

Ай бұрын

I work in a professional kitchen as well and I can confirm it’s a little disorienting to cook at home.

@Jazmento

Ай бұрын

@@Y0urMisterDirty Wow thats reassuring to hear. I am not terrible at cooking but there have been some things I have struggled with. Hope you make some improvements!

If this video taught me anything, it's that cooking eggs is a great time to reflect on all those who have ever wronged you.

@giulzatbalzhanova2833

Ай бұрын

😂

Using some toxic guy in the comments to segway into the sponsor segment is the most Adam thing I’ve ever seen and I love it

@CunnyMuncher

2 жыл бұрын

Too bad that sponsor is shit. $68-75 for that fucking pan he shilled That's absolutely insane, I can get better for $22

@godnotavailable2094

2 жыл бұрын

That was petty as hell in the best way possible.

@peterhughes614

2 жыл бұрын

I literally OHHHHHHHHed at full volume, sitting on my porch when witnessing that brilliance.

@theoheinrich529

2 жыл бұрын

@@godnotavailable2094 The guy Adam mentioned was more petty.

@NutchapolSal

2 жыл бұрын

@@CunnyMuncher ok but where

More of this basic but often overlooked focused content please! This is what gets people into cooking

@Yora21

2 жыл бұрын

I think most people who watch cooking videos aren't actually very experienced with fancy cooking, or even that interested in doing it themselves. Neat simple things to make basic food better will be useful to a large part of the audience.

@shreya1100

2 жыл бұрын

@@Yora21 fuck it, I watch it only for fun. I never follow any recipe. It is just that when I cook, there are chances that some tricks from the videos sub consiciously affect my cooking.

@eltiolavara9

2 жыл бұрын

yep

@Sphynx823

2 жыл бұрын

Eggs were my introduction to cooking as a young child. Get me on a proper setup and I can nail them every time. Still my favorite thing to cook to this day. And just as satisfying

@Diie89

2 жыл бұрын

Legitimately how I got in to cooking. Started to fry eggs and eventually making omelettes and thought it was pretty fun. The best part about cooking is that any mistake you do you can (more often than not) eat up.

while i'm drunk and have some degree of sincerity, i want to say that your videos have inspired me to cook for myself again, rather than just buying pre-made, processed food from the store. and for that, i am very grateful

@deedee8772

Жыл бұрын

God bless you

@FylixAerou

Жыл бұрын

It's a great start in getting back on track as far as caring for yourself goes.

@monkeytime9851

Жыл бұрын

That is beautiful.

@HappyBeezerStudios

Жыл бұрын

Lots of simple and quick meals. From pasta with pesto to eggs on toast.

@AyoMousy

9 ай бұрын

Bet once you sobered up you didn't like every drunk man's ideas

I used to work in a Chinese food place doing deliveries, and I would help their kid after school with homework. Every Day after school they would make him a crispy egg and we would do his homework, and look through any letters from the school. That crispy egg really brings me back. They were a really Great family.

@kellywade8275

7 ай бұрын

Power snack and food. They knew what they were doing.

@divinecomedian2

6 ай бұрын

Chinese kids don't need help with homework!

@ProfMannion

6 ай бұрын

100% correct. That kid tried so hard just to make his family proud. His parents were confused by the list of school supplies the school sent, so it was really helping his parents understand the stuff the teacher sent home with him. I had the job because I have a neuro condition and they would let me not show up if I was sick. They also tipped me a $1 out of pocket if the people didn't tip. They sent me home with a lunch special and when they realized I would get one thing one night and one thing the next they asked why and it was because I was sharing with my GF at the time and we took turns, then they sent me home with two meals a night one for each of us. That family seriously kept us alive for a while there. @@divinecomedian2

@Dhruv_Dogra

6 ай бұрын

​@@divinecomedian2any kid anywhere can need help. Snobs like you wouldn't care

@SilverScarletSpider

5 ай бұрын

Thank you for not being racist to the Chinese family.

“How do people like that function in the real world?” I love Adam.

@generuan3547

2 жыл бұрын

I honestly don’t get it either. Do people seriously believe that one option is correct, at all times, and every other option is wrong? Those people seem to be the kinds that have never been denied before, or remotely don’t understand some styles of living. In my household, we don’t even own a whisk. We use forks and chopsticks for eggs all of the time. Some people just don’t have the tools they want.

@OmniversalInsect

2 жыл бұрын

For beating eggs a fork works so much better, it lets you contain the eggs in a smaller bowl without spilling anything, when I use a whisk I have to be so much more careful not to spill like half of the egg

@Bramble20322

2 жыл бұрын

@@generuan3547 Not to mention whisks are fucking inconvenient to clean.

@ruefysh9576

2 жыл бұрын

Yeah like they get mad when you hang your toilet paper the "wrong" side and get mad when you use a regular knife instead of the correct pizza cutter it lowkey reminds me of that one meme where a girl looked pressed as fuck and distressed about a guy putting all the blocks into the square hole

@Horwellston

2 жыл бұрын

@@ruefysh9576 I enjoy watching people's reactions when I use a pair of scissors to cut a pizza.

Adam, at 63 years of age I can safely say that I have been making eggs for 5 decades. And yet, due to your hard work, journalistic background, and knowing how to bring truth to the table (literally), I am honored to tell you that I learned a lot from this video. I appreciate your content at a higher level than my communication skills allow me to articulate. Please please please continue. Thank you.

@iscariot666

2 жыл бұрын

Yeah, after five decades those eggs are going to be pretty firm indeed. Now, I like them that way, so no harm no foul.

@dbfr2017

2 жыл бұрын

Wholesome comment

@echtel1293

2 жыл бұрын

Wow that is a very high praise

@1ericedwards

2 жыл бұрын

@@iscariot666 OMG! LOLOL!!! EXTRA CRISPY!

@thinhhoang3338

2 жыл бұрын

Based comment

My secret ingredient for scrambled eggs is instead of milk use sour cream, it changed my life. Also for bonus points, add paprika and shredded cheese

@financialeducation4433

Жыл бұрын

Taco seasoning. Try it just once

@TheHomerowKeys

Жыл бұрын

Adding sour cream to my scrambled eggs was a GAME CHANGER. Now here is something a little crazy, since we just did a whole season of baking with the holidays, we actually had buttermilk on hand from the dairy down the road. I made scrambled eggs with about 2 or 3 tbsp on buttermilk and my family and I were amazed at how flavorful the eggs were. I made them like normal with salt, pepper, paprika and onion powder and they were phenomenal. I wonder if it has to do with the acidity of the buttermilk denaturing the proteins of the eggs faster/more intensely because they were so moist and fluffy. Definitely recommend if you have buttermilk on hand for some reason lol

@midnuit4452

Жыл бұрын

@@TheHomerowKeys holy shit i think i will try this at some point, thanks for the tip bro

@midnuit4452

Жыл бұрын

@@financialeducation4433 alright sick i will

@TheHomerowKeys

Жыл бұрын

@@midnuit4452 Totally anytime! I think my ratio was like a tablespoon of buttermilk for every egg (but I was cooking hungover and eyeballing it lol). Good luck!!

“eggs are cheap” *cries in 2023*

"Plus, this isn't just any nonstick pan" Yeah, real smooth, Adam, real smooth.

@GoneZombie

2 жыл бұрын

It's almost as smooth as THIS PAN I GOT FROM MI-

@meetankush

2 жыл бұрын

@@GoneZombie I legit let out a laugh.

@PanjiAditya90

2 жыл бұрын

this is the second I knew it's gonna slide into sponsor ad libs lol.

@zenokwon1177

2 жыл бұрын

@@GoneZombie I was expecting a comment of this sort and I’m not disappointed

I see Adam is in the "getting back at commenters" phase of his KZread career

@BEASTYMUZIK

2 жыл бұрын

i’m here for it

@orangecat9559

2 жыл бұрын

good

My favorite quick breakfast is an egg fried just enough that the yolk has completely set, while still being dark orange and moist as the main event of an egg sandwich. No mess, can eat it in the car. Spectacular.

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

ah yes, the episode where adam let's out all of his pent up anger towards "some guys in the comment section"

@ophello

2 жыл бұрын

Why in gods name did you put an apostrophe in “lets”?

@zakkhoyt

2 жыл бұрын

@@ophello "where adam lettuce out all of his..."

@r34ct4

2 жыл бұрын

@@ophello It hurt's to read

@meetankush

2 жыл бұрын

@@ophello English perhaps, is not everyone's first language, or second. A lot of native English speakers make mistakes like these and honestly, as long as the idea is conveyed, I am not expecting anyone to be a literary wizard. Also, there is a better way to correct someone when they are being harmless.

@maxliu7576

2 жыл бұрын

@@ophello why in god’s name did you not put an apostrophe in “god’s”

For someone who loves heterogeneity, it surprises me Adam doesn’t cook his scrambled eggs by cracking them into the pan immediately and scrambling them while it cooks

@guerillawhite3083

2 жыл бұрын

I started doing that because I didn't want to get a bowl dirty, now I prefer that over more homogenous eggs lol

@nasanerd2009

2 жыл бұрын

I've always done my eggs that way, mostly because I can't be bothered to whisk them first and I like them that way

@vrkoven

2 жыл бұрын

When I was in graduate school 50 years ago I had an English classmate who said that this was SOP in the UK.

@Tawleyn

2 жыл бұрын

Not only that, but this method lends itself better to low heat rather than rapid cooking. Give yourself enough time to get all the eggs into your pan that you want, let them sit for a few seconds after that, break all the yolks and stir them up. Let em sit for a few more seconds, then try to flip the whole thing over. It lets you keep those nice runny parts or break it up to dry it out more.

@petedavis7970

2 жыл бұрын

My mother always made eggs this way and I've never really cared for highly scrambled eggs. I like the mixes of texture. It's so much more interesting and has a much better mouth feel, I think.

I’ve been trying to get that undercooked creamy underside for awhile never hit me to just cover it and go super low temp 4:57 Awesome I love it thanks!

9:30 “eggs are cheap…” Poor Adam didn’t know what was about to hit us…

Fried eggs are always better with a bit of crispness imo

@uddinmashrafe

2 жыл бұрын

OK

@jsgwam

2 жыл бұрын

If I didn't want them crispy I'd poach them

@soumyajeetbag2553

2 жыл бұрын

Ok why are you here?

@Stezachuda

2 жыл бұрын

Honestly Whoever said it's the wrong way to cook it's crazy

@nebulous962

2 жыл бұрын

I thought his crispy egg looked good but he forgot to flip it 😛

Since, Thanksgiving is done, for Christmas this year, I think we need an video on making eggnog

@anthonyg13emergencyvideos

2 жыл бұрын

Yeah !

@badowskikarol4200

2 жыл бұрын

great idea, there weren't many drink recipes lately were there?

@Doppioristretto

2 жыл бұрын

Waiting for my 3rd thanksgiving rn Adam it is

@yoshitheonly

2 жыл бұрын

Tell me why eggnog already tastes spiked? 😂

@Tymasterg

2 жыл бұрын

Way too many commas

OMG - basting and fried - my grandmother did this! What a memory you've evoked. Thx!

Egg cook from First Watch here. When doing your over easy, will have a much better time using a smaller pan, closer to the size of the egg your trying to flip. Using pre-whipped eggs for your omelet will create a much better looking dish and is much easier. Once a layer starts to solidify, push the sides of the layer in to the center to fluff up the omelet. Whirl your pan around to redistribute the remaining liquid, then add ingredients to one side (cooked separately in another pan or steamed with the egg) then use a rubber spatula (heat resistant!) to fold it over. Cook with high heat, don’t preheat your pans, and any of these egg dishes can be made to perfection in

Good stuff. Chopsticks are *amazing* for making scrambled eggs, assuming they're wood. Just run them through and through to create the little curds. Wood means you don't have to worry about scratching your nonstick finish and they're more maneuverable than a wooden spoon or spatula. My favorite way to make eggs is what I've heard called a "country scramble." Crack the eggs into the pan at normal, medium-ish heat for scrambled eggs, let them just begin to set, then scramble them in the pan. Instead of one homogeneous creation like with normal scrambled eggs, you'll get streaks of white and yolk throughout. I usually shred or crumble in some cheese before scrambling them - then sometimes you'll get little chunks of cheese in your bites, and if they're against the pan's surface, they get all toasty brown. Top with a good, spicy salsa and you've got most of my weeknight meals.

@steveskouson9620

2 жыл бұрын

Been doing this for about 5 decades now. My father did them this way, but that may be, because I was the second of 7 kids. Yes on the cheese, double yes on the Salsa. steve

@dogbot55

2 жыл бұрын

I had no idea that the way I cooked ny eggs actually had a name, thanks

@Edited6

2 жыл бұрын

My favorite way is to do it like that, but in the fond of a cast-iron I just cooked a bit of steak in. I call it dirty eggs, certainly not appetizing to look at but man is it tasty.

@EnderElohim

2 жыл бұрын

wooden chopsticks are quite useful on many stuff when cooking at pan like that

@SilverishKitten

2 жыл бұрын

My mom made eggs that way.. Where its sort of mixed but not quite. Its so delicious. I like it more than completely mixed scrambled eggs

My favorite trick is to cook bacon in the pan first, and leave all the bacon fat in the pan to then cook the eggs in, instead of using butter / oil. It's delicious, resourceful, and I never have issues with sticking in my stainless steel pan from this. I do over-easy, and I flip with a spatula when I do this - usually don't have issues tearing the eggs when I do this, though occasionally I'll put a hole in the "bottom that's now the top" side after flipping, and just letting it be and then flipping it over one extra time (as you mentioned) will seal those up instantly and keep the yolk from running out when it's served! And they get wonderfully golden-browned in bacon fat

@tylrwnzl

2 жыл бұрын

I do the same with pancakes. Cook up a slice or two then do a pancake in the rendered fat.

@Zuraneve

2 жыл бұрын

I grew up in the southern US and thought everyone cooked their eggs that way. We actually had a cast iron skillet specifically for eggs and bacon because you just...kept the bacon grease in it. (It would get drained out on a semi-regular basis.) Imagine my shock when I moved to New England and everyone I met thought that was gross.

@Tater_the_tot.First_of_HisName

2 жыл бұрын

At large family breakfasts that require multiple slabs of bacon we "accidentally" end up deep-frying the eggs. Regret nothing.

@Night_Hawk_475

2 жыл бұрын

@@Tater_the_tot.First_of_HisName Definitely relateable, I do like 6-12 strips depending on how many people, and there's a solid pool of bacon fat that everything gets fried in, not just a slick coating. After the eggs I usually do hashbrowns too, to soak the rest of it up :)

@atatdotdot

2 жыл бұрын

I like to fry mushrooms in the bacon fat, they soak it all up, and you can keep them warm without them suffering. Then do eggs in EVOO as the very last thing.

These series have helped me so much because over the years people just say mid- high and some people don't understand what that mean they way he said just south of medium tells you exactly where to place your heat even though most stove you will have to adjust this gives you better instructions to know what to look for on top of the little details people gloss over as starting cooks

My trick with omelets is to have the pan at a medium/low (4/5) and for that size pan I'd probably do 2 eggs. Once I poured the beaten egg mixture into the heated pan I swirl it around so that about half of the side gets a coating of egg, put the toppings on one half of the circle and when the egg looks pliable I gently use a for against the side riding the thin egg layer. Get a little under it from the center of the side you're going to flip and usually the egg is firm enough that I can pull it over with my finger tips. Let the toppings get a little melty/warm inside and then serve.

@recoveringsoul755

Жыл бұрын

Never mastered the omelette. But I have cooked the inside first, like mushrooms, spinach, bacon bits and then rest those to the side on my plate. Cook the egg but I don't stir it in the pan. I move the pan to let the egg coat the pan. When it's ready I put the filling into the omelette, add my cheese, fold it over but usually like a taco because so much inside, if I have them, some avocado slices on top. There used to be an omelette bar near a place I worked . You got your cafeteria style tray and went along a line and told them what you wanted. And they'd build you the most delicious fat stuffed omelettes while you watched. Pick whatever fillings you liked.

I think what I like best about your cooking channel is how you talk about what visual cues, audible cues, textural, smell, so on and so forth, when something is getting to a certain stage. You didn't just say "let the eggwhites solidify a bit, then flip." You point out and describe the actual signs & changes so that people will know exactly what you're talking about. Thank you!

100% agree with the crispy egg in Asia, that was the only way I had eggs growing up and I didn't know about all the other ways to have eggs until my teenage years. Still love having a crispy egg on top of a beef noodle or when I make egg whites I always make them crispy.

@5spec

2 жыл бұрын

Crispy eggs are the best, anyone who says they suck and they are objectively bad can go to hell

@romxxii

2 жыл бұрын

I'm from Asia, and it's either the egg is deep-fried in a wok with 2 inches of oil, or it's been cooked at a low temp until the yolk has fully set, with no browning on the whites. What's harder to get is the runny sunny-side-up. I prefer a low-and-slow with fully set whites but a very runny yolk, and most places here will only cook it one of the two other ways. Just yesterday I had to ask the local Chinese fastfood store to cook my egg that way, while the cashier kept insisting it would take 10 minutes to cook the whole meal (pork fried rice with siumai and one fried egg) even though removing the egg would mean I could get my order instantly. The extra 10 minutes was to fully cook the egg. They had everything _but_ the fried egg ready, which I guess is a good thing (half-day old fried egg is _not_ a pretty sight).

@passisqwermnbv

2 жыл бұрын

My cafeteria memory: best crispy fried eggs should be cook in seconds by the cafeteria lady in rush hour tossing eggs into boiling hot oil and get somehow get them right everytime for every hungry people in the line

@niko1even

2 жыл бұрын

whoever said tha crispy eggs was objectively bad needs to rethink their life decisions.

@mikasasukasa4479

2 жыл бұрын

fried eggs on white rice with some sriracha or soy sauce is the best simple meal to have

I love your channel! There are not many like it on KZread. You actually share very valuable knowledge in an entertaining way.

This definitely gives me some more things to try. "Mistakes are always edible" is the reason why I tend to fall back on eggs. I was hesitant on the gooey options because they look raw and I don't know enough about food safety yet but you make some of those look so tantalizing.

best advice I've ever heard regarding eggs: if it looks done in the pan, it'll be overdone on the plate. Carryover affects eggs more strongly than most other kinds of food. Additionally, I'm becoming increasingly convinced Adam made this video just as an excuse to dunk on idiots in his past videos' comments.

@MyBoomStick1

2 жыл бұрын

I hope he makes more videos dunking on foolish comments!

@atlantia

2 жыл бұрын

So you take the egg out while its still covered in snot?

@Sphynx823

2 жыл бұрын

Depending on level of heat used yes. I used to have to get up every morning at 6 o block and churn out 6-9 eggs and toast breakfast every morning for everybody. I occasionally when using lower heat to keep yolk runniness integrity would underestimate carry over cooking when plating and would still end up with snot. And if using higher heat would also miss estimate carry overs and end up with a firmer yolk. At the end of the day that's what I love about eggs. You can always achieve a perfect result if you balance the elements properly. Now if you have the time patience and ability is a different story. I'd race against myself to get it all done in 20 minutes juggling making the toast come out and eggs at the same time so nobody had to wait for a certain element to be done. Lol

@DoctorMangler

2 жыл бұрын

I fell asleep once while making fried eggs. I had already turned the heat down to the lowest, but I somehow fell asleep and woke up 2 hours later. I did eat them, but they were no longer eggs. The yolks glued themselves to the roof of my mouth and I had to scrape them off with a fork, the whites were more like boiled shoe leather, crispy flavorless and tough as hell.

18 years ago I was on holiday ("vacation") in Colorado. I ordered breakfast and the waitress asked how I wanted my eggs. My blank expression led to her rolling off a list of a dozen ways of having my eggs. My American friend suggested that I would prefer "over easy", which is what I ordered. The waitress came back over a few minutes later and asked how British people ask for eggs in the UK, since she often saw the same confusion with British customers and wanted to improve her customer service. I shrugged. "In the UK, you just ask for eggs. Then, the chef decides how eggs are going to be produced that day, you get your eggs, and you smile and say thank you, regardless of how you prefer them." The waitress was shocked and, I'm assuming, vowed never to visit these shores voluntarily.

@StarkMaximum

2 жыл бұрын

This feels like a great microcosm of the two cultures. In the UK, you take what you get and you like it. In the US, we fiddle with food so much and have so many ways of cooking a simple dish that the options are almost dizzying. Over easy, medium, and hard literally just boil down to "how long it sat in the pan after a flip" but we act like it's three separate methods of cooking.

@moomooha234

2 жыл бұрын

@@StarkMaximum You stated we have so many ways but then mention how they aren't separate methods, so in that egg example you are proving your own point? On another note, I disagree that people act like it's three separate methods, I normally see people just order to their preference and don't pay attention to the terms over easy, medium and hard they just use those terms to state how well they like their eggs, similarly to rare, medium, well done, etc. but they also aren't thought to be different methods, just levels of done-ness This could be different depending on your company though.

@casedistorted

2 жыл бұрын

I shall vow to never order eggs in the UK.

@calmeilles

2 жыл бұрын

Except that I, a Brit, in Britland, have never, ever been told that I get what I'm sent egg-wise. No. Here we too have learned the virtue of choice! *Fried or scrambled.* Yup. Two choices. If your server pauses slightly and then adds "…or poached," you can tell 2 things. One: you are in a really upmarket establishment and this is going to cost. Two the cook really doesn't want to poach eggs for you; just don't go there, right?

@chriscoleman2489

2 жыл бұрын

@@calmeilles Sounds very fancy having that much choice! And yes: you already know that poached egg isn't really being offered to you.

I prefer crispy sunny-side-up eggs (aka "lace on the panties" in the South). I heat the non-stick pan over medium heat and then add to the dry pan a sprinkle of salt and pepper to release the flavors of the S&P. I then add a little oil over the S&P, and then a nice pat of butter on top. The oil helps to keep the butter from burning and the butter adds flavor to the egg. Then add the egg and fry for 2 minutes uncovered. Then cover to steam the yolk for a few more minutes. The result is the edges are crispy and the yolk still running.

I always keep an old Bell jar lid around to make my eggs over easy. Lightly butter it up and drop the egg right inside, gives it a nice round shape and keeps the whites from spilling everywhere. Use the same technique to make mini-omelettes for sausage biscuits breakfast sandwhiches. Makes flipping super easy and the final product looks fancy because it's a pretty pristine circle 75% of the time.

101 type instructionals are genuinely a great idea both for those that don't have that foundation outside of highschool home ec class, and for those of us who just wanna hear you go into details that we maybe either never knew, forgot, or just do diffrent.

@user-ze7sj4qy6q

Жыл бұрын

i think a lot of americans at least also dont have any basis in highschool home ec class. i never had that class and i think most of my friends didnt either (i think it was offered, but there are only so many non-core classes you can fit in 4 years of highschool). i can cook bc of my grandma and the internet, and because i usually had to cook for myself and then my family at a relatively young age, but if i didnt have that, i may genuinely have no idea how to do any of the stuff in this video, which is terrifying. everybody please teach your kids how to cook 😬🥲

@5spec

Жыл бұрын

Crispy brown fried eggs is the only way to make fried eggs

@jessical4866

Жыл бұрын

Never had home ec offered at school, just my mom showing me how to make eggs scrambled, hardboiled, or over easy. Thank god for KZreadrs like Adam who have taught me how to do it sunny side up, omelette, or poached, or I’d never have learned any other way of the egg.

In medium-high temperature, after the white part is almost done, you can drop a little water and close with a lid. The steam will cook the upper side of the egg in 14 seconds! It’s easy, safe and the egg looks great. Try it and leave a comment here x)

@jrdnLC

2 жыл бұрын

What if I leave it for 15 seconds? Will it be overcooked

@sus425

2 жыл бұрын

I cook all my eggs like this, especially after frying meat in the same pan: the bottom gets that insanely crispy texture flavoured with bacon/sausage/burger etc, and then a perfectly cooked yolk.

@Frager007

2 жыл бұрын

I tried it and it was a catasrophy! Now I need to replace my pan and stove top :( The egg tasted OK though.

@uklu

2 жыл бұрын

@@Frager007 What happened?

@Frager007

2 жыл бұрын

​@@uklu As soon as the water hit the hot pan, there was an eggsplosion!

My trick for flipping over-easy eggs is to tilt the pan at about 10-15° and allow the egg to slide onto the spatula. I prefer a whisk because I can fold in some air into the eggs to make them fluffier. I used to work with a cook who was an arrogant jerk but he did give me some good advice. He told me that if you slightly over cook or undercook someone’s steak they won’t notice. But if you do that to their eggs they’ll lose their minds. People are very picky about their breakfasts

"Eggs are cheap" well that aged well 🤣

@ItsRwadff

22 күн бұрын

Fr bro

Ok, I want to sincerely thank you for this video. I cook. My husband cooks. Some of our adult children cook. We have a child with autism - person first here - that we, the parents, have struggle to teach them how to cook eggs because by the time you even try to explain what you are doing... the egg is done. This, they can watch again and again until they feel comfortable to attempt eggs again. Rn, they only want to cook white rice, beans, oatmeal, pancakes, and french fries - which they love soggy. Eggs are well... the devil, and they refuse to attempt again. This is so perfect to not only teach them, but to show them that is not your fault that the egg wasn't perfectly runny, eggs can continue cooking even after you plate them. Thanks for leaving the scene where you tried to set the camera down and the egg went from over easy to medium. Thanks for making a "not so perfect" omelette. If I could hug you, I would. Gracias, mijo!

@Big_Red_Dork

2 жыл бұрын

@@aGVsbG8p that's inaccurate. I've seen him respond in many videos. Although, he surely doesn't read everything, I get the feeling he skims the comments once or twice per video and responds as he sees fit

@Big_Red_Dork

2 жыл бұрын

@@aGVsbG8p yeah, and this comment was from that time period, so?

“A lid, a lid” made me laugh much harder than it should

@LongTran-jg6kf

2 жыл бұрын

I literally said out loud "your what" after the first "your lid" then he hit me with the second one

Really enjoyed ur commentary throughout. Honest, candid and relatable. Good job Adam!

"Eggs do not respect hesitancy" Kitchen truths

I can definitely say that the egg is THE most versatile ingredient of all time. It has many functions, it acts as a binder, emulsifier, rising agent etc, it’s a dish on it’s own and pretty much everyone loves eggs, they’re cheap, convenient, fairly long shelf life, nutritious, low in calories and tasty as hell. Eggs for life

@Serpentrose

2 жыл бұрын

Yeah, I really feel sorry for people who are allergic to eggs.

@orangecat9559

2 жыл бұрын

and it's one of the most easiest ingredient to cook , I've been cooking fried eggs since i was 9. And till now I'm making them atleast twice a week

11:00 I'm viscerally reminded that most Americans do not cook with chopsticks. Though for the people who want to try it, I really recommend making scrambled eggs with chopsticks. The curds (pieces of egg) are a lot smaller because your stirring utensil has a finer tip and allows you to move as faster than a clunky wooden spoon (or at least my instincts tell me that). Cooking eggs,flipping small pieces of food, and stirring a boiling pot of long noodles make chopsticks the superior cooking utensil in my eyes. Though, I do acknowledge that this is just a matter of cultural differences and that wooden spoons and tongs have their place in the kitchen.

@darcieclements4880

2 жыл бұрын

I'm a painfully white american and I will use chopsticks when I want the end results they give. Kind of depends on the mood I am in, just like all those variants Adam gave for sunny side up. I think what I love about food culture and different tools is how small changes like technique can totally change the end experience, even if the ingredients are the same. My kitchen is basically a world tour. I can't take credit for seeking out chopsticks though, my grandfather learned from a friend, taught my mom and by the time I was born, it was just kind of part of the cooking kit/table utensils, though I think I'm the only one who uses them with eggs other than maybe one of my cousins. Anyhow, I concur, more americans need to learn how to use chopsticks.

@Sorrowdusk

2 жыл бұрын

Hmm. Interesting. I've never heard of using chopsticks while cooking. It makes sense though. I mean people use forks while cooking AND eating. I don't think most Americans own them though. (Unless they're going to eat American Chinese -and right out of the box)

@scriptrixdeo

2 жыл бұрын

@@Sorrowdusk I hadn’t either until I started watching random Asian cooking channels lol. I’ll see someone use chopsticks for something weird that I’d never have thought to use them for and wonder why. Personally I find them painful to use for longer than a couple minutes…

Adam..What an absolutely brilliant tutorial! You are a maestro! Bravo!!!

As a newbie cook, thanks for this 👍

I love how Adam doesn't just give you cooking instructions but explains the physical and chemical processes that happen to the food when it's getting cooked. I feel like I'm actually learning something that I can apply to other things.

@ashleypritchard43

Жыл бұрын

And it does it fairly quickly without dragging any one thing out too much. I love all of his videos!

@chefbutterrrr

Жыл бұрын

That's what life's all about, man.

@AndrewAce.

Жыл бұрын

Same. I had no idea about fresh and old eggs...

@lowlight1063

Жыл бұрын

And also roasts three people

@AndrewAce.

Жыл бұрын

@@lowlight1063 They had it coming...

10:15 I like to do my scrambled eggs a bit differently, I usually start them like sunny side up eggs (like I'll put maybe 4 eggs in the pan) and let the white set, then I'll move it around with a spatula and break the yolk that way. Gives you an amazing non-homogeneous egg scramble with larger pieces of whites and yolk. Amazing, especially if slightly undercooked

@Mo95793

2 жыл бұрын

Yeah, that is how we do it in my family too (at least my mom side) , though I don't call it scrabbled

@sk8erin8er

2 жыл бұрын

@@Mo95793 I’ve heard “country eggs” or even “cottage eggs” once for that style

@prnzssLuna

2 жыл бұрын

@@Mo95793 I suppose everyone has their own name for that style, I just know them as 'scrambled eggs'. Wasn't meant as a critique of adams work anyways, just trying to add another way of cooking eggs

@penguinchris796

2 жыл бұрын

You're describing half scrambled or marble eggs, also known as country eggs. This style works great for sandwiches, still some runny yolk "sauce" without it being terribly messy.

@Ash_Wen-li

2 жыл бұрын

I learned that method from Chef John. Try browning the butter first before adding the eggs. It adds another dimension

Watched this last night, got inspired, bam. Crispy Egg, Bacon, cheese, bagel, delicious lunch for my wife and I today. Simple, fast, easy, all three.

For over easy eggs, I found it to be significantly easier to have your pan off the stove altogether. Letting the pan drop slower than the egg falls, the landing is a lot less harsh. Plus, you get a little extra control with your elbows closer to you.

Chapters 0:40 - the butter clue 1:55 - Sunny side up 8:53 - Eggs over easy 10:09 - Scrambled eggs 11:38 - Omelette

@TaurusTheCrazyBull

Жыл бұрын

Thank you, I will be using this for tomorrow before I attempt the Scrambled Eggs

@TaurusTheCrazyBull

Жыл бұрын

Update: Thank you, the eggs came out great and you saved me time to start cooking

@bobbyslatingpot3004

Жыл бұрын

@@TaurusTheCrazyBull if you want creamy eggs is low heat and just stir it all the time while cooking

@stevethea5250

11 ай бұрын

8:45 SO WHATS THE REASON HE SAYS OVER-EASY IS SUPERIOR?

@BenWillock

4 ай бұрын

@@bobbyslatingpot3004 Those scrambled eggs he made are inexcusable, who the heck eats scrambled eggs like that? They need to be creamy and soft, like an eggy cream cheese.

Here in Spain it’s traditional to baste the eggs while they’re swimming in a pool of hot olive oil. That’s how my grandma always made eggs. They came out extremely crispy

@HellenicLegend7

2 жыл бұрын

In Greece it’s the same. Baste the yoke until it becomes white.

I appreciate you posting this. I'm 19, and I wasn't taught how to cook so I'm currently teaching myself. I'm working on omelets at the moment. I don't trust myself to cook raw meat but I'm getting there! (yes, i can make microwavable things. I'm talking about oven/baking)

I prefer the draw approach to scrambled eggs. Basically you use a smaller pan and get it hot with some butter, then you drop in the mixed up egg mixture. Once it's down you wait a few seconds until it forms a lower layer that is mostly set then you draw your flat or bent spatula (flat is best for me) across it and you get a solid ribbon of egg. You repeat the process building layers so the eggs get really fluffy. Once most of the liquid is made solid you start breaking up the big fluffy mass after turning off the heat and taking the pan off the stove. Carry over heat will be enough to finish the liquidy bits and you end up with perfect light and airy scrambles. Edit: if you've ever seen korean tornado omelets it's basically the same idea but less fancy.

@edsterling5258

7 ай бұрын

Yes- This is where I agree with you and differ from Adam: For decades, I did it his way, stir stir stir. Only this last year have I learned to let the eggs just sit at first. 20-30 seconds? Let the very bottom layer firm up just slightly, then commence gentle drawing across (not violent whisking). They come out full and fluffy. Adams looked very inconsistent. Respectfully, -Ed

I actually make my scrambled eggs a different way, but that way is still great. I crack them directly into the pan, as if I were making an unbroken egg. I let them sit there for a good few seconds, then I break them up and scramble them around. You get this nice effect where there are bits of white and bits of yolk, instead of it all becoming one. Great video.

@Amirifiz

2 жыл бұрын

I definitely do this when I'm to lazy to mix them in a bowl first, or if I don't want to have to wash out an extra dish.

@RyanTosh

2 жыл бұрын

Oh hey, I do that too. Glad to see I'm not "doing it wrong" then :p

@EricLS

2 жыл бұрын

I started this, with a ton of butter, after reading an article about it. Take them off super soon too, just get these super creamy eggs, like there’s cheese mixed in. Perfect

@hamburger9677

2 жыл бұрын

my mom did that while I was growing up

@JCrustii

2 жыл бұрын

half scrambled eggs

I lived with my mate and his partner was Thai/ Chinese, her mum in her 80's was Chinese. She would put the pan on so hot and then the egg would almost explode. She loved the fully completely cooked egg, she turned it over also. It was amazing to watch. Over crispy egg is a Asian delight.

@ironboy3245

2 жыл бұрын

Ah yes, the classic nasi lemak egg where the white is half bubbles

I like to add Sriracha to my fried eggs so I tried adding Sriracha to the scrambled egg mixture before cooking. It was really good and if you add enough you can taste it in the eggs after they are done. I also recommend minced garlic it then tastes similar to the eggs in hibachi rice.

10:49 "The only difference is now, you destroy the omelette" I dunno, that sounds exactly like my normal omelette cooking technique LOL

"Eggs do not respect hesitancy" that is the absolute truth right there. Happy Thanksgiving 🖖🗽🦃

@sol029

2 жыл бұрын

Eggs can sense fear.

@mortygoldmacher

2 жыл бұрын

That's true of pastry and bread dough as well. They will mess with you if you don't have confidence.

@1998tkhri

2 жыл бұрын

LLAP

@ThatRipOff

2 жыл бұрын

Hesitation is defeat.

Thanks for actually showing what these butter descriptions mean, I've read them so many times and not been entirely sure if I was right in my interpretation...though I admit I never actually tried to look it up.

My favourite way is definitely poached but it awesome seeing how amazing they look regardless of how you cook them

Bloody hell that’s why I love this channel; never figured out sunny-side up without crisping the bottom, which I HATE. Going to try the low and covered method tomorrow!

I used to work at Dennys, my tip for getting a good fold for the omelet is to only fold and half, and use the pan to fold the egg onto the plate. What you do is cook it just as you said, put your toppings on, then slide the omelet half onto the plate and use the edge of the pan to fold it in half. If you overcook it, then the omelet will just break and you have 2 bits of scrambled eggs with toppings between them

@steveladder5990

Жыл бұрын

when i think of a perfect scrambled eggs i think of denny's

@_ProTrax

Жыл бұрын

Lmao yeah thanks Denny's employee I'll be sure to not keep any of this in mind the next time I make eggs

@endlesswanderer1753

Жыл бұрын

​@@_ProTrax chad employee who cooked thousands of eggs vs. virgin with a pepe pfp who will starve once his mom isn't around to microwave tendies anymore.

@accidentalmadness1708

8 ай бұрын

⁠@@endlesswanderer1753Can you hear the smoke detector? Cause I think he just got FUCKING BURNED!

11:33 someone needs to make a compilation of adam hating on the french because its become a tradition at this point

i watched this just because i love eggs. these all look soooo good. thank u

I like and agree about most of your techniques. I cook eggs differently depending on what I'm using them for. For me various food combinations call for different methods. So therefore I use a range of the methods you outlined. When it comes to fried eggs I usually like to maximize yolk because I'm a toast dipper. I don't really care if the egg white is a little browned or perfectly soft and white. I just try to avoid browning them so much they become hard to cut on the plate. I'll do sunny side up with the cover method or the baste method. That mostly depends on what I'm cooking with. If I have a really good pan and spatula I like to do over easy. If I have good heat control I can cook the flipped side just right so there is just a thin skin on top and yolk is still maximized. I like it best when the yolk is just heating up to warm. Whatever method I use I make sure there is no slime (or some people call it egg snot). I'm not as picky about browning or maximizing yolks if I'm just planning to throw a couple of fried eggs on top of a plate of biscuits and gravy or corned beef hash. Pretty much any fried egg that's neither "well done" nor runny (snotty) works for me. I like using olive oil mostly but will on occasion use butter. I've even melted a pad of butter into the olive oil and mixed it well. Tastes great! I've utilized the bacon grease after cooking bacon as well. That is especially good when making scrambled eggs or omelets. It gives the eggs an extra dimension of flavor. When it comes to scrambled eggs or omelets I really like them browned a little. Using the proper heat you can brown them without over cooking or making them dry. I like the flavor of the browned eggs and they also seem to be more of a substantial meal than when leaving them mushy. I don't like it if I'm served scrambled eggs that are mushy, wet, or watery. I like them browned on the outside but fluffy and moist on the inside. Sorry about the long reply. I was inspired because I love eggs and liked your cooking video!

I really liked how Adam talked about how to handle messups and even kept the imperfect folding of the omelette in the video instead of reshooting it just to have it perfect. Makes it so much more enjoyable for total beginners. Like, especially beginners need to learn to be confident about their mistakes. There is nothing worse than an entry level cooking video that only talks about how basic and easy everything is and then everything always turns out perfect. That just would not reflect reality for any home cook. Having been a home cook for 6 years now I can confirm: slipups happen and 99 times out of 100 they will not ruin the dish completely as long as you do not panic about them. 10/10 would recommend this video to a beginner. PS: That 1 time out of 100 is when you accidentally cook a steak well done.

My favorite way to make eggs lately has been Tamagoyaki (japanese omlette). it has a fair bit of extra moisture from the dashi, mirin and soy sauce which makes it super soft and fluffy and is lightly sweetened with a pinch of sugar. Its really damned fun to make in those cute square pans, got a cheap small non-stick one off amazon to make them with. plus since its multiple layers you can screw up the trickier early layers and still have a good looking final omlette at the end. mainly use it as a cheap filling/topping for sushi/nigiri, sliced as a side for another meal (meat+veggies+omlette on a bowl of rice is flexible and easy) or just as-is same as I would regular omlette/scrambled.

I once ordered eggs "over barely" and was delighted with the result. Evidently the cook used a low heat, turned the eggs just as soon as possible, and lifted them the minute the whites were set. No crispiness and no uncooked white, with a warm but runny yolk. Just perfect.

Really enjoy your show. Your nairation is great. I always learn something new. Keep up the great work.

Best way I’ve found to omelette without tearing: don’t stir the eggs. Push in the edges to the center as it cooks. Done bits end up in center and uncooked bits fill in the rest. When it’s still a little wet, remove from heat, add the filling, and cover for a minute. No stir makes no breaks to rip when you fold, and the last minute steaming makes it a little fluffy.

@jreese46

2 жыл бұрын

Try giving them a good smooth whisk, heat the pan to the low end of medium high, add the butter and then the eggs, then drop heat to low and cover. Should make you a nice fluffy, firm omelet with no tearing. I like to flip mine then add the cheese/meat to the hot side, before folding.

@Malkumecks

2 жыл бұрын

That’s the way I’ve been making them for years. Push the edges in and tip the pan so the runny parts fill in where you pushed the eggs. Shouldn’t take more than 2 pushes and it’s done. I don’t ever flip it in the pan. I just let a little less than half of the eggs slide out of pan onto the plate and the flip the pan over to get a perfect omelet

@thromboid

2 жыл бұрын

Yes - I generally push the cooked bits around with the fork I used for whisking, until it all starts to set. It helps to have quite a high pan heat initially to prevent catching. Then I'll turn the heat down, add fillings, and put a lid on for a minute or so before folding and serving.

@justanawkwardnerd

2 жыл бұрын

I've never heard of beating the eggs in the pan before now. I always just knew to let it fill the pan and tilt if necessary to make everything even.

@jreese46

2 жыл бұрын

@@justanawkwardnerd i was taught that way as a kid, probably to avoid more dishes, but I only really see it being done in camping and outdoors channels. It gives you the eggs that look more yellow and white striped, when done, instead of the solid pale yellow we're used to.

Hey Ragusea, you should try the "hot pan" method for making scrambled eggs, it's my favourite. Heat the pan to medium-medium high and then add your eggs and IMMEDIATELY take the pan off the heat, now stir letting the heat from the pan alone cook the eggs (I stir infrequently for large curds). Keep going until you have the first curds sorrounded by a mass of soft scramble, pull a little early to account for carry over cooking. It takes a bit of practice and you can return to the heat briefly if you think it needs a bit more to set. If you're looking for efficiency and pleasant textural contrast in your breakfast this method is best in class.

@chesito15

2 жыл бұрын

thats how gordon ramsey make them, right? I've seed a couple of videos of him doing that

@grimjudgment6527

2 жыл бұрын

@@chesito15 He also adds in a touch of cream of tartar and some mayo. I will tell you that mayo entirely by itself when beaten into the eggs absolutely revolutionizes how you'd make them. They cook even quicker because the oils heat up and coat the eggs as you stir and it's easy to make sure you never overdo it by using the same measurement every time (For me it's like one of my spoons 3/4 full for three eggs) and it really helps keep your eggs moist even if you overcook them a touch, unlike if you just scrambled up some eggs in your nonstick. Besides, making eggs by putting an egg+oil emulsion is fucking hilarious in concept. "How do you make your eggs so good?" "Well, I add more egg."

@kaiju_k5042

2 жыл бұрын

@@grimjudgment6527 I will have to try the mayo trick next time, thank you!

@Tsukiyomi001

2 жыл бұрын

Well he specifically mentioned American style, so I think he knows this method but chooses not to do it

@Rindarox

2 жыл бұрын

​@@chesito15 & ​ @Grim Judgment I don't know what videos you've seen of Gordon Ramsay making scrambled eggs, but he does not use the "hot pan" method, and definitely does not add mayonnaise. There's at least 3 very popular videos on KZread of him making scrambled eggs, and he always does it the same way: adds the eggs to a cold pan, basically the French way. He does take the pan off the heat a couple of times during cooking, but he does not start with a preheated pan. ​ @Valeria Velasquez Garcia And let me repeat, he most definitely does NOT add mayo to his scrambled eggs. Sour cream or crème fraîche, sure. Not mayonnaise. It's like you're trying to make people use YOUR method by mentioning a popular cook, like Gordon, and hoping they don't double check if he actually does that. @Grim Judgment

You rock! I never thought learning the science of cooking could be so much fun!

Both my grandmas and my mother used a fork to stir eggs to scramble. They couldn't afford fancy tools in the kitchen. Their omlettes were so delicious. ❤

here in Indonesia we deep fry the egg with oil as deep as you usually use for deep frying chicken or tempura. the egg puffs up really crispy and it's just heaven to eat it with hot steaming rice and sauce of your choice (usually people here use chili sauce. the thai uses sweet chili sauce and I've seen my white friends here eat it with brown sauce)

@09shadowjet

Жыл бұрын

I second this

@user-ze7sj4qy6q

Жыл бұрын

what exactly do you mean by brown sauce? love that style of egg tho, usually cant justify using the oil so i just go very high heat and baste for as similar an effect as i can get

@bob5432

Жыл бұрын

@@user-ze7sj4qy6q brown sauce is kinda like a spiced ketchup but brown? idk how to describe it. Its really common in the UK.

@user-ze7sj4qy6q

Жыл бұрын

@@bob5432 alright thank you, sounds nice. it could be that im off base here and theyre very different bc of the spices or some other factor, but "brown ketchup w spices" is also basically what american bbq sauce is lmao, do you know how similar it is to that?

@user-ze7sj4qy6q

Жыл бұрын

@@bob5432 actually just looked into it, seems like it's pretty similar to american steak sauce like a1, which yeah exactly like you described. interesting. so if its as similar to a1 as it seems, yeah its kinda like bbq sauce but less sweet and different spices i guess.

Eggs are what got me into cooking at the beginning of college. Like Adam says, they’re cheap and the mistakes are edible. Cooking lots of eggs was a good cheap way for me to learn basic skills on a stovetop. And when you make mistakes sometimes you realize you like your eggs better that way

@mpk6664

2 жыл бұрын

This is how I learned that I like "undercooked" pancakes. Food mistakes are often not mistakes at all.

@TheConjurersTower

2 жыл бұрын

"And when you make mistakes sometimes you realize you like your eggs better that way" That's what I'd call a very 'happy accident'.

great branding by Misen. I recognized the logo on the handle of the pan in the first 30 seconds because I just watched your steak 101 vid. What a great sponsor to have, simple effective branding is so valuable.

Good stuff! I learned a couple things over the years that I don't think you mentioned that might help... 1. To help a little with not overcooking, yes, get them out of the pan before they are done, but I also slide the pan over to a cool burner as I go to reach for the plate (every second and degree of heat counts). 2. I learned to make omelets with just one or two eggs by NOT scrambling in the pan but rather pick up the pan, tilt and rotate the egg around the pan, (basically introduce a little centrifugal force). I spreads the egg super thin. Good for people who mostly want the filling, and just enough egg to wrap it. Cheers!

@monky123344

10 ай бұрын

The scrambling in the pan is so the eggs don't become overcooked. Spreading them out thin they will overcook very quickly... at least as overcooked as all of his eggs in this video were

My Grandmother learned to cook on the farm. A good breakfast was at least 6 eggs! Always basted. The oil for basting was from the bacon cooked just before it. Basted eggs were never pretty but always so tasty!

@theorangeheadedfella

Жыл бұрын

if it tastes good that's all that matters to me! 😋

@user-en5vj6vr2u

Жыл бұрын

“Based eggs” 😎😎😎😎

@72chargerse72

Жыл бұрын

I allways save my bacon fat in a jar in the fridge when I need a flavored fat I use it. ie potatoe pancakes

@1929modelagirl

Жыл бұрын

@@72chargerse72 Fry bread in it😋

@BintangGaryo

11 ай бұрын

@@user-en5vj6vr2u basted and fowlpilled

I like my own classic: speedrun fried eggs. Very high heat and drop in the egg. Season immediately. As soon as you're done seasoning with lots of salt and pepper it should pretty much be done on the bottom. Flip and immediately turn off the heat of the pan. Wait like 10 seconds max and that's it. Almost all the white is done and the yolk is still runny. Absolutely perfect if you don't have the time

@_______sa___m

2 жыл бұрын

I like to fill my mouth with boiling water then crack in the egg. Wait 15 seconds before swallowing

@heylittleguy26

2 жыл бұрын

@@_______sa___m the gamer

@Mrjakokos

2 жыл бұрын

@@_______sa___m why i boil the inside of my mouth not my eggs

@ThatRipOff

2 жыл бұрын

I do the same exact thing but with a lid instead of a flip. A hundred times more consistent and impossible to break the yolk.

I just saw this and afterwards went to try to flip my first over easy egg - and it worked ! Thanks Adam! That felt empowering. 😊

@Etherglide

9 ай бұрын

You flipped over your first fried egg? Quite unbelievable! Glad you felt empowered!

I really enjoyed that! (And I've been cooking eggs a long time...always nice to get a refresher course.)

The first thing I really learned how to cook was fried eggs. When I was broke and In college I made a fried egg sandwich for breakfast almost every day. They're cheap, filling and delicious, and they got me through tough times financially with most of my sanity intact

@jreese46

2 жыл бұрын

Lived on egg sandwiches and coffee, at least 2x/day for a couple of years. MUCH better than canned goods, boxed meals. It's fresh and hot, and you don't lose all will to even eat.

@thesesrabbit87b47

2 жыл бұрын

I love an egg and ketchup sandwich with the toasted bred and broken yolk I personally cook mine in oil for crispy edges seasoned with thyme and pepper then heat down and baste over the top and yolk with butter then I salt at the table!

@joe-e-geo

2 жыл бұрын

Dude, reminds me of my broke college days buying just a ham hero but dry - no mayo no oil n vin no nothin. But it was good ham on good bread from an old school Italian deli. If I had extra change I'd splurge and get provolone with it.

@groverearp2600

2 жыл бұрын

We went through a time when we were broke, beans and eggs or eggs and beans were our choice to fill our bellies most days. You can do a lot of variations use these two ingredients .

@Chaoitcme

2 жыл бұрын

Yep, egg sandwiches were my go to meals when I first lived on my own.

Sooo glad you mentioned French style scrambled eggs, they are the best. For those looking to try some, just make regular scrambled eggs on lower heat so as to keep the water inside from boiling off. Scrape and keep moving while they cook, it will take longer than regular scrambled eggs but they are worth it. French scrambled eggs have much higher moisture content and are just velvet-y, smooth, amazingly soft eggs with a great flavor. 10/10 would recommend

@gaetan4164

2 жыл бұрын

Creamy scrambled eggs are my favourite way to cook eggs. Just melt a good amount of butter in a pan on low/medium heat, add the eggs and gently stir until the whole thing has a creamy consistency. Sprinkle some chopped chives on top and there you go. You can add some truffle-flavoured oil if you feel like it. The texture is just heavenly, very fluffy, and the taste is very heart-warming, fatty and flavourful. It brings out the best flavours in the egg out imho.

@johnsmith4082

2 жыл бұрын

I used to cook them the American way, but after trying french-style, I can't go back. Just so much better in every way, especially when spread on some toast. You don't have to make them SUPER runny like you'll see in some recipes, but making sure it retains that creamy texture and taste really makes a difference. You don't even need to add anything, just stop overcooking and desiccating them on high heat!

@cactustactics

2 жыл бұрын

Yeah you can cook them a bit longer if you want a more solid texture (the colour goes a bit lighter too). Honestly the scrambled eggs in this video just look like a broken omelette, not really the same thing!

I've been finding that eggs are pretty fun to experiment with, even if I'm just looking for an over easy or over medium egg, it's fun to try different things with them and just get better at making them, learning what works well and not so well, while still ending up with a decent result.

Your videos are so entertaining I can watch these videos doing ANYTHING playing Minecraft, cooking, working on homework, going on a walk.

adam's teflon fingers when he gently adjusts the still cooking egg with a lid is something every amateur cook strives for.

@meetankush

2 жыл бұрын

I swear. Thankfully, Indian moms bestow their experience of handling hot stuff, even when stuffs are deep fried.

The first Ragusea video I can spontaneously cook along with because I actually have all the ingredients :) Tried to order a pan btw, unfortunately they don't deliver to my country.

@jakeritmiller

2 жыл бұрын

Looking at your profile pic, I assume they don’t deliver to Hunksylvania. ;)

I would never have thought that I knew so little about cooking something that I eat every day. Very informative video.

I'm a big fan of Browning my butter before putting my eggs in for over easy. The flavor is phenomenal!

that sponsor transition was as smooth as that pan surface.

@MattLuceen

2 жыл бұрын

Confirming this. I did not skip this one. I own the Misen pan and the knife already, too…

My favorite way to have an egg is frambled eggs, especially because of how easy it is to make. It's basically a scrambled egg, but you scramble the egg while it's cooking, in the pan. Just crack the egg into a hot pan, wait a bit for the some of the white to solidify, and then start stirring. It gives you a scrambled egg but with some white solids for heterogeniety. It's also one less dish to wash since you're not dirtying another vessel for the mixing.

@marcorossi2854

2 жыл бұрын

yeah i make it like that but i like to leave the yellow part a little bit more raw, it just adds some kind of "juicyness" to the dish

@icantreadyourmind1395

2 жыл бұрын

best way of making eggs

@balazsjakabffy2556

2 жыл бұрын

I had no idea this was the name but this is how I make eggs 90% of the time. Less washing, best texture and taste, amazing! I learned it from my father who basically can't cook anything else, but when I was a kid and we had eggs he had to make it all the time, much to my mom's annoyance.

@MagicTurtle643

2 жыл бұрын

This is the way I used to do it. When I "learned" to make it more yellow and smooth I would do it the proper way but noticed no improvement whatsoever in taste and texture (to my preference) from just cracking it into the pan. It really doesn't matter that much. I imagine that's more for people who REALLY care about texture and are sensitive to slight differences, but I'm not.

Hands down the best egg video ever 😅 you somehow make this not boring. Well done.

Something i love to do with egg Take a nice thick slice of good bread (brioche, challah, whatever as long as its thick and rich) Take a pan and melt some butter into it. Slide both sides of the bread in the butter, then punch a hole through the middle. Crack an egg into the hole and let the egg and bread cook together. Its nice!

I am always amazed by your perfect segways to sponsors!

@JeffJefferyUK

2 жыл бұрын

S-egg-ways? (And for anyone who's not sure, the correct spelling is 'segue'').

@ydgames4291

2 жыл бұрын

Surprised to see you in an Adam Ragusea's Video.

@NoJokesInc00777

2 жыл бұрын

I know right? Blasting a person and then moving on to the ad. Adam got style.

@billy4072

2 жыл бұрын

Well...if that's what it's come to ...so be it .

@acanadianfry2539

2 жыл бұрын

@@JeffJefferyUK ha

These kind of videos make you realize how much oriented can you be when making eggs. The only eggs I knew when growing up were over easy and I would tend to screw up easily (not anymore though). You could imagine how surprised I was when I first knew of sunny side up eggs, thinking they were raw, or how my brother tried to make sunny side up for the first time and taught me how to do them... today I learned that he taught me how to do basted eggs instead.

@ChaosTherum

Жыл бұрын

My personal hill I will die on is the best way to get started cooking is just learning how to cook eggs properly. Get a majority of the standard egg recipes under your belt and you've learned a majority of cooking techniques.

@darkness74185

Жыл бұрын

@@ChaosTherum plus it's extremely forgiving. Practically the only way you can render an egg dish inedible is either completely turn it into charcoal or spewing it on the counter. Like the worst case scenario you just have an overcooked scramble egg and that's still delicious

Re omelettes: if you want to get it done super quick, use a wok on maximum heat and a give it more butter/oil than usual, throw in your beaten eggs, then use chopsticks and the high, rounded side of the pan to roll/toss it into a kind of pointy cylindrical shape. Be warned: precise timing is everything with this method! It only takes maybe 30 seconds from the egg hitting the pan to taking the finished omelette out, so you need to have your technique down. But if you get it right, there's a really nice contrast in texture between the outside and the inside that you don't get with a regular omelette. Note, though, that this method only works if you're literally only having eggs. If you're planning to add extra ingredients then you need a slower cooking time, so do it Adam's way and you'll be golden, just like your eggs!

For my non-mixed eggs I am delighted by flipping them. It avoids the combination of being burned at the bottom and raw at the top. I like my yolk to be medium done (lot liquid, not super firm), and flipping gives it the heat it needs for that. But in the end I prefer them scrambled. Either in a "normal" sense or omelette style. And just scrambled eggs has like a dozen different methods on it's own. I usually do them by having them set in the pan (like a whole egg) before flipping and breaking it.