ChefSteps Tips & Tricks: Edible Emoji Egg

At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.

[chefsteps]

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[Hoerkelis]

And how do you make those sausages for the Grindr dates?

[Xcore]

I`ve been following this channel for a while now. And while I like the artistic take on cooking, I actually appreciate and enjoy the commentaries you guys are starting to include in your videos (not to mention having a face to go along with the hands that are cooking) Great job and keep up the good work :)

[axeavier]

Thanks for posting this, I've already tried adding lots of salt/sugar to raw salmon to make it juicy after cooking and it turned out great. I have high hopes that this will be great too! I hope you continue making this series for making basic everyday things better.

[koven-thecovenantofmerakya]

it's so beautiful! I'm crying cuz the egg is so beautiful!!!

[sandresstudios]

Tried it, loved it. Next time I'm gonna cover the pan to speed up the film on top getting cooked so the bottom of my yoke isn't a little too done. Love this channel.

[OolongOwl]

After I watched this I immediately went and cooked a pair of eggs... at 9:30pm for my husband. They turned out perfect, though not as nice around the edges since my eggs were kind of old so they spread out more. Thanks Chefsteps!

[Systematic_Speaking]

I found this channel through Chris Young's interview with Tim Ferriss. These videos are awesome. Love your work guys, keep it up.

[YSFmemories]

IMO the bubbles give a nice texture and taste to the egg. It seems that people are obsessed with cooking egg so that it's as raw as possible, but that isn't necessarily the best way to enjoy eggs. Same with steaks. Well done can be really nice too.

[fimelis]

Okay I admit I love my fried eggs with brown crispy edges from olive oil. But I do like how the white is properly set through out in this one. I will try.

[lulutriaxb]

Love love love, big fun of your work.... and the egg!

[SolixTanaka]

You should've mentioned to also use as fresh of eggs as you can get. The older the are, the more the whites tend to run and cook unevenly. Great video regardless. Huge fan!

[dannyzep]

Might have to sign up for this site I've been watching youtube all day

[JB-kzhi]

If I ate eggs, this would have inspired me to cook some!

[ugononis]

I never cook but you guys make me want to do it.  Great Job and thanks for all the hard work.

[skeppsica]

Oh my gosh, thank you so much for this video. Ive always had a hard time frying eggs and now i know why. Can you do poached egg too please? I tried doing it in a microwave but it always explodes, is it because the yolk needs to be pierced or something? Cheers, guys!

[chentiangemalc]

i think its interesting how sometimes the best way is the most simple way. i see this a lot in the IT industry - over engineering, a lot of complexity - but the result is not better. Same with fiddling with your fried egg...KISS (keep it simple stupid) for perfection :) It would be good to see some more videos emphasising when "less is more"  a perfectly fried egg is one of my favorite foods...after watching this feel the urge to go fry an egg....looks soo good

[bobbyernsberger]

Wow! A sunny side up egg. Game changer

[Poodlemama]

Thank you for this!  Finally, someone showed how to do it RIGHT!  Perfect!

[ThiagoCanoco]

Hey guys! First, I have to say that i just love your videos, keep up the amazing job! I noticed that there seems to be two phases in the white of the egg that you are frying, one seems to be more fluid and the other seems to be more viscous and attached to the yolk. Howcome?