Eggs 101 sunny side up, crispy, basted, over easy, scrambled, omelette
video description
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!
Date: 2021-11-25
Related videos
Comments and reviews: 9
Michael
This is a great walkthrough for all these styles. One quick note/pet peeve of mine (other people are much more guilty of this than you) is when someone insists French omelettes need to be done at a very low heat. I first learned how to make them from Julia child s the French chef - it s completely plausible to make them over high heat with the right technique. And to go even further, you don t even need nonstick - I normally use a 12 inch stainless skillet with curved sides. As long as you use enough butter, get the butter to the right temperature, and keep the whole pan moving, nothing sticks. You don t even need a spatula/stirring tool - just let the bottom of the eggs firm up for a second, vigorously swirl the pan until the top is close to setting, and flick the pan forward and back a few times to roll. 30 seconds on the heat, start to finish
reply
This is a great walkthrough for all these styles. One quick note/pet peeve of mine (other people are much more guilty of this than you) is when someone insists French omelettes need to be done at a very low heat. I first learned how to make them from Julia child s the French chef - it s completely plausible to make them over high heat with the right technique. And to go even further, you don t even need nonstick - I normally use a 12 inch stainless skillet with curved sides. As long as you use enough butter, get the butter to the right temperature, and keep the whole pan moving, nothing sticks. You don t even need a spatula/stirring tool - just let the bottom of the eggs firm up for a second, vigorously swirl the pan until the top is close to setting, and flick the pan forward and back a few times to roll. 30 seconds on the heat, start to finish
reply
Ryan
i really think people should be using a knife and fork for so many more things, growing up i've seen SO many people just trying to wrangle things with just a fork when it would be 10x easier with a knife as well, eggs and salads are two foods that come to mind. the issue you mentioned with not being able to cut through the floor of the egg is a lot less annoying if you add a butterknife to the mix if that's something people wanna do
reply
i really think people should be using a knife and fork for so many more things, growing up i've seen SO many people just trying to wrangle things with just a fork when it would be 10x easier with a knife as well, eggs and salads are two foods that come to mind. the issue you mentioned with not being able to cut through the floor of the egg is a lot less annoying if you add a butterknife to the mix if that's something people wanna do
reply
Chandan
Problem with Teflon pan is the texture (at least for me. The under side is way too smooth and resembles like fake or movie like (for lack of better term.
I do it on a iron skillet kinda pan Tawa. I believe it also kinda adds to flavour imo(not sure though, it requires experimenting)
reply
Problem with Teflon pan is the texture (at least for me. The under side is way too smooth and resembles like fake or movie like (for lack of better term.
I do it on a iron skillet kinda pan Tawa. I believe it also kinda adds to flavour imo(not sure though, it requires experimenting)
reply
Ashish
Am I the only one who likes to puncture the yolk after cracking the egg on the pan so that it flows out and gets cooked? I don't get the appeal of runny yolks. You can't even eat all of the runny yolk with a fork and it makes a mess especially if you're adding the omelette to a sandwich
reply
Am I the only one who likes to puncture the yolk after cracking the egg on the pan so that it flows out and gets cooked? I don't get the appeal of runny yolks. You can't even eat all of the runny yolk with a fork and it makes a mess especially if you're adding the omelette to a sandwich
reply
Karm
Everyone cracks eggs on a rim the wrong way. what your supposed to do is crack them on the inside lip at an angle like the edge of a counter. not the top edge. why do this? the egg has less chance of dripping all over the counter, or if there is no clean hard edge as when camping.
reply
Everyone cracks eggs on a rim the wrong way. what your supposed to do is crack them on the inside lip at an angle like the edge of a counter. not the top edge. why do this? the egg has less chance of dripping all over the counter, or if there is no clean hard edge as when camping.
reply
Dissin'
Great video as always! Eggs seem simple but I still manage to not get them quite right haha.
Also, that egg with a fork guy. The other criticisms, though kinda abrasive, I could at least see WHY they're acting like that. What kind of criticism is forks are juvenile?
reply
Great video as always! Eggs seem simple but I still manage to not get them quite right haha.
Also, that egg with a fork guy. The other criticisms, though kinda abrasive, I could at least see WHY they're acting like that. What kind of criticism is forks are juvenile?
reply
BOTBALL
Great video.
Few suggestions.
1) Browning on eggs is objectively bad, not something anyone with good taste would ever want.
2) Don't use metal utensil on nonstick surface.
3) Use a whisk instead of a fork to beat the eggs (fork is juvenile.
reply
Great video.
Few suggestions.
1) Browning on eggs is objectively bad, not something anyone with good taste would ever want.
2) Don't use metal utensil on nonstick surface.
3) Use a whisk instead of a fork to beat the eggs (fork is juvenile.
reply
Jim
Happy thanksgiving, Adam.
I had a culinary class in HS years ago. I can t remember how the saying goes, but i was taught if you re making scrambled use milk, omelette needs water. It always seemed to work for me. But I m sure I m wrong somehow.
reply
Happy thanksgiving, Adam.
I had a culinary class in HS years ago. I can t remember how the saying goes, but i was taught if you re making scrambled use milk, omelette needs water. It always seemed to work for me. But I m sure I m wrong somehow.
reply
food
You like your eggs a little under done for my tastes personally. For omelets, I've seen butter in oil to get to a higher temperature. Not trying to say you're wrong, but for anyone wanting to try. I find butter with a splash of oil effective
reply
You like your eggs a little under done for my tastes personally. For omelets, I've seen butter in oil to get to a higher temperature. Not trying to say you're wrong, but for anyone wanting to try. I find butter with a splash of oil effective
reply
Add a review, comment
Other channel videos
