The Secret to Perfect Eggs Every Time | Egg Masterclass

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0:00 Intro
0:28 Over Easy Eggs
2:06 Over Medium Eggs
3:02 Over Hard Eggs
4:32 Sunny Side Up Eggs
6:28 Made In Cookware
7:47 Scrambled Eggs
11:42 French Omelette
13:55 Sonny's Eggs
15:20 Fridge Attack+Outro

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[JonnyTheViking]

So nice to see Walter White turn his life around but keep cookin’

[mr_sweez]

Had to pause the video to say I also really hate undercooked over easy eggs at restaurants, over medium is the way to go! ❤

[donnalynn]

My mom had a well seasoned cast iron pan she made her eggs with that crispy brown edges. I was my favorite way to enjoy them and I try to make them like that but hers just tasted better. We had eight in our family mom dad and six kids so you can imagine how many meals she cooked over the years. Brings back happy memories. Great video I learned a lot thanks

[notawildthingy]

I do the last one often as a topper to my ramen bowls when I am lazy and don't want to do marinated soft boiled eggs. The extra crunch adds so much flavor and texture. For breakfast, I almost always do a non-traditional scrambled egg (though I also like the French style you show), where I start like making over-easy with butter, but scramble them about the same time you would flip. Love the texture you get with that and I also love the rustic flavor of varying proportions of yoke and white in every bite.

[wendimooreart]

If you want really bubbly, crunchy edges on your fried eggs, drop your eggs in hot bacon grease right after you remove the bacon. That’s what I do. When I was growing up, my mother always cooked fried eggs in bacon fat, and scrambled eggs in butter, so I still do it that way. Today, I opted for scrambled eggs and decided to try a new spice blend that I recently bought. It’s Badia brand, Everything Mushroom seasoning. It has bits of dried mushrooms with spices. You should try it.

[mariogomez]

Glad to see an actual video with over easy and over medium cooked correctly. I’m with you in the slimy white stuff at restaurants.

[justincabral]

Great. Now I will have to explain to my wife why I ate half a dozen eggs in the middle of the night, why there is oil splatter everywhere, and why there are now dents in our refrigerator.

[thatdudecancook]

I encourage you to try two new techniques when it comes to eggs.
1. Cook your scrambled eggs a little bit less each time until you find a doneness level you prefer (trust me you won't go back to dry eggs ever again)
2. Try the seventh egg technique in this video and let me know what you think!!
HAPPY COOKING EVERYONE!!

[jakubgadzala]

I used to work as a chef from 18 to 26yo. Once on a wedding after party on Sunday early morning I made scrambled eggs like that to the groom. He said these were best eggs he ever had in his life. I cooked them twice longer over twice smaller heat to retain the moisture and added just a splash of milk and seasoning of salt and pepper. To this day that's how I love my eggs the best. Plus hot baguette smeared with butter and chives on top.

[edwilderness]

Another way to avoid snotty white is to use a fork to pierce the edge of the white so that it runs out around the yolk in a thin layer which cooks more quickly.

[jmad]

The crispy sunny side up, as I had learned it, is Spanish style. Some olive oil and butter to about 2mm deep and cook over medium. My grandmother used to make them and serve over buttermilk Eggos, a small amount of butter melted in each cranny, no syrup needed with that yolk and the butter 🤤

[logikgr]

The most important thing about scrambled eggs is the size of the curd. Smaller curd will feel creamier and more moist, even if cooked a bit longer. Bigger curds, achieved using the pull-to-center-spread technique, will feel a bit meatier and more filling, which is a great technique for scrambles because it will hold bigger chunks of vegetables without tearing, whereas the French omelette requires fine diced herbs and vegetables. Final finish on the outside depends on preference.

[TheGlamorousLifeofNae]

Sonny, you look great!!! 😊 Thank you for this video, I always mess up eggs. 😂

[watcherworld]

I ate the perfect fried egg in the cafeteria of a military base about 50 years ago. Yes, it was that good that I still remember it. It was cooked at an extremely high temperature in an egg sized deep fryer. The egg was compact like a ball. The egg white was crispy, and the yolk was runny. Damn it was good.

[therrolandrews]

When I was 12, back in ‘71, my great aunt took me to London on vacation for a week. During my stay in London I fell ill and had to stay in our hotel room for a day. The one and only memory of that sick day was the scrambled eggs I ate in my room - they were amazing, just like the ones I just made from your instructions. Bloody good eggs! 😉Thanks for taking me back. I’ll make these eggs this way from here on out. 👌😎

[XekTOr]

Yess I always go for the last option, the crispy edge on the white and the runny yolk is just such a good combo. Never seen anyone liked their fried eggs like that until now. Crispy egg lovers represent!!

[celestialscripture]

So many eggsamples of how to cook eggs. I'm so grateful for this teggnology so I can learn from such an eggsuberant chef. I didn't eggspect so many variations, which was a bit of an eggistential dilemma. However, I have eggsamined my dilemma, took a long eggshale, and will now cease with the egg puns, as I am egghausted from doing so.

[ModdingNewbie]

My favorite way to have breakfast eggs is soft poached, sort of a cross between soft-boiled and sunny side up. It's sort of like how you did your over-easy eggs in this video, except they have a solid but thin outer layer (for breaking so lots of that golden yolk leaks out into the surrounding food) and they don't get flipped. I don't like crispy brown parts in my egg white, but they have to be white, not clear ("snotty" as you put it). Solid white, runny yolk. Then go to town on it with toast, hashbrown potatoes, corned beef hash, whatever. Yum!

[noctucr]

I used to hate scrambled eggs because I was burning them, I took your advice about cooking them much less and now I can't stop making eggs. Great video

[Zero-uwio]

Another tip on sunny eggs, when you crack the egg in the pan immediately use a spatula and break the membrane around the yolk it’ll level out all the white so they cook evenly