Four Ways to Fry Eggs | Kenji’s Cooking Show

Here are four simple ways to fry eggs.

0:00 Introduction
0:45 Jacques Pepin's classic butter and steam method
4:45 Crispy Olive Oil-Fried Eggs
8:25 Heavy Cream-Fried Eggs
13:50 Chili Crisp-Fried Eggs

BOOKS
You can also buy my books anywhere books are sold, or from these online retailers:

Iwatani Portable Butane Stove:

Kan 10"" Chef's Knife (NOT AFFILIATE):

Boos Cutting Board:

Di Oro Silicon Spatula:

Kari Kari Chili Crisp:

Earlywood Wooden Tongs:

Primis Everyday Cuvee EVOO:

The Fresh Eggs Daily Cookbook by Lisa Steele:

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CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Polly Auritt, Lena Davidson in

[nofoxtugiv]

I never would have thought of frying anything in heavy cream, and my family is about to see a whole new level of decadence. As always, your content is brilliant, Kenji, thank you!

[mareneaufrance]

My first time at this channel. Very enjoyable. With all of my 73 years on this earth, I've never seen anyone slurp the yolk out of the egg. A first for me.

[christophzxc]

Not going to lie, I skipped over this one when I first saw it in my feed because.... well, I've been cooking eggs every day for years (professionally and at home!) - what could I possibly learn? Never underestimate Chef Kenji, didn't think about the heavy cream aspect. Really interesting and so tasty. A new favorite. Also, sobriety looks great on you dude. Thanks for continuing to share all your food knowledge for free with everyone

[daltoncunningham]

Love the back to basics era, I feel like it goes along with your health journey, what you are doing is not easy, proud of you man you look great, been a follower for 5 years. Keep it up.

[marketads]

Kenji, the best detail of how your channel is conceived came when you scraped the cream bits out onto the plate and we could see the visual heat of the oil still active on the browned pieces as they still had life. You never edit the urgency out of your cook…that’s why we feel we can do it too. Real is real. Thanks so much for everything.

[bnbronstein]

I can't believe I've been following Kenji for over a decade and learned multiple completely new ways to cook eggs from you in just the last few months (I've made a lot of steam wand egg sandwiches the past few weeks). BRB gonna go buy some heavy cream just to fry eggs in

[waltermelon]

In Spain olive oil crispy eggs are pretty much the only way people fry eggs.
It is nice to learn new ways, I really liked the heavy cream and sausages, definitely going to give it a the on the weekend!

[BobbyJohnson-nu]

A Crispy bottom amd a tender top. Name a more iconic duo.

[jasonarsenault]

Kenji is the absolute best. Professional. Funny. Humble.

[seidtgeist]

i love how you're sharing details, like when to salt grandma-style eggs—i had no idea and it makes a nice difference :)

[VeloVagabond]

Kenji spares no expense in the filming of his videos. He invested in a dozen eggs to make this one!

[JUNDomingo-zkbi]

i am 70 years old and first time i see this things good job son thanks for sharing the video watching from philippines

[KayBebop_]

i do appreciate you censoring the slorping noise lol

[BWen]

“ Grandma style” right into “Gum em down” is wild start, Kenji. 😂😂😂

[aletadetwiler]

I have both “The Food Lab” and “The Wok” by Kenji. Before I found him on YouTube, I purchased one, then the other. Wonderful reads…. Chock full of information. Just open to any page and the time flys by. They have become my bedtime reading, as well as stolen moments during the day. Do yourself a favor….. buy one. But know that you’ll soon be buying the other as well. Not just recipes, but a way of thinking about cooking that transcends a recipe card. Just a delight.

[mattgolman]

11:24 Did Kenji just give us all the secret to milk steak? Someone call Babish! He's got an episode to reshoot.

[feybie]

For some reason I've never considered frying eggs in anything other than olive oil or butter, sooo excited to try the last two methods! Thank you Kenji for the many "op-chens" 😄

[acidperson]

Chili Crisp-Fried Eggs recipe reminds me of "Çılbır", which is poached eggs on top of garlic yoghurt, topped with chilli butter. One of my favorite egg dishes!

[parkerswain]

Kenji,

I am not a jaw dropping cook but it is a passion of mine thanks to two inspirations:

Hank Shaw

And you.

Mr. Shaw shares written recipes, explaining what ingredients, techniques, and recommended quantities are needed to successfully represent the dish. I am a visual learner and needed to see HOW to cook so I could start making all the dishes I was studying. Of all the cooking channels on YouTube, yours was the one that gave me a solid visual on how these techniques were to be executed thanks to your POV style of filming… the wide range of world foods you made also excited me (and I’ve since tried cooking many of them!). There are a million “cooking shows” on the internet and your recent videos have started to look and feel less like yours and more like theirs. I am not comparing you to others- your newer videos are still yours and informative… however I dearly miss your relaxed, “this is what I’m making for dinner” POV videos. They are not the reason I wanted to cook, but the reason I started cooking!

I sincerely hope that you take no offense to my words- for they only have two intentions.

1. To thank you for helping push me to begin doing something I truly love

2. To provide honest feedback from one of your devout viewers

We all have our journeys, and if this shift is where you need to be, I applaud your devotion to it. I will remain grateful for your help. But I do hope to see your original video style return with some fun, interesting, tried and true recipe of yours! They helped elevate me past what I thought I was capable of as a cook.

Respectfully,

A grateful fan

[marksaus]

Yup, in Spain we only do the olive oil method, though generally hotter oil so the whites get really crispy (puntilla). I hadn't seen Kenji for a while and I guess he's discovered some combo of diet and training, I was shocked but good for him, looking great 🙂