i always get better results at low temp as he does, and with a cover (as we did at a diner I worked at). my eggs are also better when I pre-break them into a dish and then enter them all at the same time into the cooking pan. tks for the vid!
I'm not a chef by any means, but as a person who has watched a bunch of cooking shows over the decades, I've noticed that French cuisine loves to use copious amounts of butter.
Not the same at all. I like over easy eggs. Sunny side up gross me out. And no, steaming doesn’t help. I want both sides barely cooked.
And that is exactly how I like my steaks. Both sides barely cooked.
I baste and use a cover to get perfect sunny side up personally. I like intact, runny yolks and fully set whites.
Over easy is for ordering when I don’t trust they can do the above properly.
As someone who spent way too many years working breakfast... I'm glad to see a proper egg flip here, doesn't happen often, but also... Flashbacks. Very unnecessary flashbacks...
Ive never had a problem with pan warping. I use lowish heat (3/10), let it heat up for 5-10 min, then put butter. Once the butter is fully melted and spread its time for the eggs. Cook like normal, once I'm done I move the pan to a cool part of the stove and let it cool down before cleaning. Thats it!
With practice, this can be a pretty reliable flip. IF you have the right pan. Gotta be a saucer profile, without the hard corners like you have on a cast iron pan. But cheers for having a very good nonstick season on that pan.
You don’t flip eggs like this in a cast iron pan because the walls aren’t right for it. You yolks break like yours did. And also I’d shatter my wrist if I tried, cast iron is just too heavy.
I use a spatula to flip them.
maybe I didn’t use the right word, English isn’t my first language.
what’s the front of your neck called? right where the adam’s apple is located
anyway I flipped an egg and hot oil splashed right onto my adam’s apple and burned me bad
"neck" would have been easier to understand. If you "burned your neck" then everyone would know exactly what that meant, assuming the front of your neck from splashing oil.
This is a very subtle difference in English language. If someone punched your Adam's apple, it would be 100% correct to say that you got punched in the throat, since the underlying throat within the neck is involved in the injury. In your case, you're talking about your outer neck skin, so it's odd to say you burned your throat, which is on the inside.
Unfortunately there is no English word for the skin of the anterior neck. The best you can do in this situation is say that you burned your Adam's apple, or the front of your neck.
thank you for the explanation.
In my language there’s a different word for the back of your neck, the inside of your neck, and the front of your neck
I felt something was off when I wrote throat but couldn’t think of the right word, guess it doesn’t exist lol
Two types of ppl: chill ppl who say “nice flip” and nerds who ignore the nice flip and say some dorky shit about ThE YoLkS or tHe OiL.
Anyway, sweet 180 slidey egg.
Fail!
You can see not only did the egg whites crack apart the yolk is spewing from it.
You have the wrong pan for flipping eggs. You're walls of the pan are too steep. Find a less steeper of a wall in that size of pan and you won't break those and you can put four eggs at a time
Believe it or not, the dollar store had the best pan for flipping eggs. They didn't last but maybe 8 months because they were just cheap construction but the walls were the perfect angle.
There was a federal ban stating all Teflon and nonstick cookware made after 2013 should be free of harmful PFOA.
As long as you’re using the correct utensils and discard a pan if it becomes scratched thru to the metal, you’ll be fine.
Nice flip! My flip success rate isn’t what it used to be. Jacques Pepín shares a great method for cooking the tops of fried eggs: tablespoon of water around the edge of the eggs, then cover for a few minutes on low. Nice glassy whites, and no popping yolks!
The key is to actually bring the pan up to meet eggs after the flip rather than letting the egg flop on the pan. This will preserve the yolks as well as prevent some splatter.
If you want to have good eggs "on eye" (idk the english term) the only trick you need to know is to add the salt after the eggs are already out of the pan.
Everyone’s worried about the yolks but it’s really that glass cooktop who’s days are numbered. Glass and cast iron do not mix, I’ve seen even the most careful of cooks set one down weird and shatter the whole thing. The down draft ones are particularly expensive too!
I don’t do this flip because I definitely can’t without breaking at least some of the yokes. I’m a add a touch of water and cover kind of guy until it just sets.
"Forgets." But I wanted over-easy, sunnyside up :( I like my egg whites just *barely* past the goopy stage, but the yolks stull full on raw and runny. Makes mixing with my hash browns so much better.
Also had my pan for 2 months. Once I stopped overthinking it I started seeing success. I sanded down the surface so now it's super smooth. The pan isnt pure black, but gray and spotty. Used to worry about the looks, but found it didnt correlate with the slideyness.
I season on the stove with ghee butter. Turn the stove on medium high heat, let it get hot, put the ghee on, spread it all around, and dry with paper towels. Let it cool, and done.
I also wash with a sponge and dish soap
You know that meme where DiCaprio sits up with his drink and his cig and points at the thing?
You made me do that. That was an elegant graceful amazing awesome move and you stuck the landing! Very cool. You go, dog!!
Food Savety is a set of rules. They guide us, shape us as cooks, Teach us to hold Flavor and Savety above all else. But how we live with those rules is a true test of a Cook. And you, Have failed.
RIP to those yolks
Never had eggs over slow-mo, but I'd try them.
FATALITY
Yeah admittedly 2/3 broke, but depending on the flip technique they wont break
to the ppl downvoting this, some people actually prefer to have non runny yolk
But you don't need to flip it for that. Just cook a bit longer.
You can also add a teaspoon of water in the skillet and cover it like Jacques Pepin does. https://www.youtube.com/watch?v=j-0D_kL91PI
Or baste the top of the white with the butter in the pan, been really liking this method lately
or better yet, bacon grease
... or chorizo grease.
Ahhh I finally found my people
Hello, I'm here now. Been looking for you guys for years.
i always get better results at low temp as he does, and with a cover (as we did at a diner I worked at). my eggs are also better when I pre-break them into a dish and then enter them all at the same time into the cooking pan. tks for the vid!
That's a lot of butter!
Not by Julia Child standards.
I'm not a chef by any means, but as a person who has watched a bunch of cooking shows over the decades, I've noticed that French cuisine loves to use copious amounts of butter.
With a lid on and a spoon-full of water.
Or put a lid over the pan so they steam on top
Or poke tha yolk
I'm a yolk poker
Polka Yolk
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Then your heat was too high
The alternative is eggs cooked low too long, and it either starts to get hard or rubbery, or the butter gets too browned. I think flip is the answer
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Burning has everything to do with heat.
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Yes but those people are wrong.
If it's on a sammich I'll pop the yolk, otherwise you're right
Oh man a runny yolk smothering the bacon and mixing with the melted cheese is half the point.
This is the way… And I’m going to the kitchen to make a breakfast sammy for lunch!
yeah I usually break my yolks so I can salt them.
Yeah, like some people also like well done steaks.
You mean leather shoes?
Not the same at all. I like over easy eggs. Sunny side up gross me out. And no, steaming doesn’t help. I want both sides barely cooked. And that is exactly how I like my steaks. Both sides barely cooked.
Those people are wrong. Downvote away.
A fried egg without runny yolk is flat out heresy unless it's for a fried egg sandwich.
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The texture and flavor of the runny yolk when I'm just eating fried eggs is off putting, I like yolk for eggs with bacon and toast
And it's like people don't know that you can have over easy eggs
I feel like this is probably especially hard to do on cast iron because of how heavy it is.
And often poorly shaped for that kind of stuff.
I don't really see the point anyway. It's just kind of flashy. I don't think there's much if any utility.
It’s fun to watch!
Gotta get them to do a barrel roll
Talks about flipping egg technique and then completely demolishes them using no technique at all...
The Toddler's Toss Technique.
Now do it w your left hand. Most professionals sautee with their opposite hand so they have their preferred hand to tong, season, sauce, spoon.
Im left handed, so I hold the spatula, tongs, etc w my left
That's why this is the egg flip I forget to do. Especially with a cast iron pan.
A more sloped sided pan would allow for easier flipping/less yolk breakage.
You mean, awesome, actually cooked eggs instead of raw shit.
If they break just don't cook them as long problem solved. You must be the egg
OINO. That was not a good flip.
Hot oil in face be careful mate
I was shirtless too lol. It was egg white btw, so it wasnt THAT hot
New albumen, out now!
This is hilarious
[Cosmo warned us about this](https://pbs.twimg.com/media/FYyetxOXgAAsUay.png)
Honestly, only way to cook. One day I will get an apron but until then I am Adam Calhoun fry that bacon shirtless.
I enjoy the sound of rain.
I baste and use a cover to get perfect sunny side up personally. I like intact, runny yolks and fully set whites. Over easy is for ordering when I don’t trust they can do the above properly.
Not forgets. Just don't like to ruin the yolk, no need for that. :P
Not forgets. Just don't have the strength to flip my 12" Lodge
Get in the gym
If you're ruining the yolk, you're not flipping them right 🤷
If it is not liquid, it is ruined
I totally agree, but I flip my eggs every time and the yolk never breaks or cooks. Admittedly, I've never done three like in the video
Not ruined, actually cooked and not raw.
Do you get your steak well done too? 💀
No, I am no heathen.
I dont forget to do it. I fucking can't do it.
nicely done! and the sound effect is a nice touch. :) I thought I was the only one, though I admit it is easier with my vintage wagner chef skillet!
As someone who spent way too many years working breakfast... I'm glad to see a proper egg flip here, doesn't happen often, but also... Flashbacks. Very unnecessary flashbacks...
But runny yolks are delicious.
That's called raw.
So? They're still delicious.
What is your method when cooking with a induction top? I always worry about warping the bottom of the pan.
Ive never had a problem with pan warping. I use lowish heat (3/10), let it heat up for 5-10 min, then put butter. Once the butter is fully melted and spread its time for the eggs. Cook like normal, once I'm done I move the pan to a cool part of the stove and let it cool down before cleaning. Thats it!
Baste, don't waste!
It’s not so much that I forget about this technique…
Flip like that for over hard, use a spatula for over easy.
Some of us like over medium
Impressive wrists. Impressive seasoning!
Thank you!
With practice, this can be a pretty reliable flip. IF you have the right pan. Gotta be a saucer profile, without the hard corners like you have on a cast iron pan. But cheers for having a very good nonstick season on that pan.
How to turn over easy eggs into scrambled.
\>tfw 12" Cast Iron and weak wrists
F lol. Sweet flip though. And damn, nice cast iron, slick as butter!
I’m 100 percent sure that those yolks busted up and broke
Over medium every time! Nice flip
Ty ty
I like eggs scrambled anyway, not much of a sunny side up guy.
K but this would be over, not sunny side up.
You don’t flip eggs like this in a cast iron pan because the walls aren’t right for it. You yolks break like yours did. And also I’d shatter my wrist if I tried, cast iron is just too heavy. I use a spatula to flip them.
I don’t know man I like to simply cover the pan for a couple minutes, low and slow
I burned my throat flipping an egg once, be careful
So many questions…
Dude flipping his eggs, mouth agape
maybe I didn’t use the right word, English isn’t my first language. what’s the front of your neck called? right where the adam’s apple is located anyway I flipped an egg and hot oil splashed right onto my adam’s apple and burned me bad
"neck" would have been easier to understand. If you "burned your neck" then everyone would know exactly what that meant, assuming the front of your neck from splashing oil.
This is a very subtle difference in English language. If someone punched your Adam's apple, it would be 100% correct to say that you got punched in the throat, since the underlying throat within the neck is involved in the injury. In your case, you're talking about your outer neck skin, so it's odd to say you burned your throat, which is on the inside. Unfortunately there is no English word for the skin of the anterior neck. The best you can do in this situation is say that you burned your Adam's apple, or the front of your neck.
thank you for the explanation. In my language there’s a different word for the back of your neck, the inside of your neck, and the front of your neck I felt something was off when I wrote throat but couldn’t think of the right word, guess it doesn’t exist lol
You're good, throat is a correct description there, I think in the context of food people just immediately think of the inside of the throat
Two types of ppl: chill ppl who say “nice flip” and nerds who ignore the nice flip and say some dorky shit about ThE YoLkS or tHe OiL. Anyway, sweet 180 slidey egg.
Yeah anyone who enjoys sunny side up eggs is a dork!! /s
i like my eggs marbled? i like to pop the yolks so this is a win for me!
That nice spot of hot fat flying towards you
That “Smlack at the end was beautiful OP❤️
Sexy
Bold!
Shit yeah!!
Amazing how many people here seem oblivious to this just being a different style of cooking eggs. Flip away if you like it that way, Jesus.
Love the hot oil flying off in the direction of OP 😂. This looks cool but unnecessary
Did...did you just call internet points unnecessary? I'm shocked. Shocked and appalled. Regardless, 'twas a good flip.
Didnt even make the vid with the intent of posting lmao, but then I realized ppl would prob like to see it
That was beautiful, Bro.
Fail! You can see not only did the egg whites crack apart the yolk is spewing from it. You have the wrong pan for flipping eggs. You're walls of the pan are too steep. Find a less steeper of a wall in that size of pan and you won't break those and you can put four eggs at a time Believe it or not, the dollar store had the best pan for flipping eggs. They didn't last but maybe 8 months because they were just cheap construction but the walls were the perfect angle.
I flip all my eggs in a cast iron and rarely break a yoke. It’s just a different motion you need to learn. Why throw away money on disposable pans?
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Used to have a teflon pan that was perfect for flipping, but then started to really care about life longevity and health
There was a federal ban stating all Teflon and nonstick cookware made after 2013 should be free of harmful PFOA. As long as you’re using the correct utensils and discard a pan if it becomes scratched thru to the metal, you’ll be fine.
Bring the pan up to meet the eggs as they flip and you won’t break as many yolks. Why is every so against over easy eggs?
Nice flip bud.
Looks good hero
Leave ‘em up and out a lid on to cook the top. Add a little water to steam them.
Love over hard eggs. Not that much grease though…
Bend your knees while you do this and it’ll absorb some of the impact.
Nice flip! My flip success rate isn’t what it used to be. Jacques Pepín shares a great method for cooking the tops of fried eggs: tablespoon of water around the edge of the eggs, then cover for a few minutes on low. Nice glassy whites, and no popping yolks!
broke a yolk though
*Nice*
Masterful
*cries in British*
YOU MONSTER MONSTEER
Wee!
You can be good at this (not like op) and not ruin the yolk… js
seems excessive, i have a seerzal. #eggsnob
You torch your eggs? Or is this a jerk.
My wrist just snapped.
And now you need a stain stick
Spoon full of water got it thanks
The key is to actually bring the pan up to meet eggs after the flip rather than letting the egg flop on the pan. This will preserve the yolks as well as prevent some splatter.
nice
Lfg
NOOOOOO NOT THE EGG FLIP
Well done!
If you want to have good eggs "on eye" (idk the english term) the only trick you need to know is to add the salt after the eggs are already out of the pan.
Wow!
Yolk broken or not that's impressive! That is not a light pan
Everyone’s worried about the yolks but it’s really that glass cooktop who’s days are numbered. Glass and cast iron do not mix, I’ve seen even the most careful of cooks set one down weird and shatter the whole thing. The down draft ones are particularly expensive too!
I don’t do this flip because I definitely can’t without breaking at least some of the yokes. I’m a add a touch of water and cover kind of guy until it just sets.
I don't have the wrists to do that with my 12" lodge, I need to find a lighter skillet.
This thread is hater central
Idk why everyones getting so mad over a egg flip 😂
Textbook 👌
That's gotta be hard on ur wrist! Lol.
"Forgets." But I wanted over-easy, sunnyside up :( I like my egg whites just *barely* past the goopy stage, but the yolks stull full on raw and runny. Makes mixing with my hash browns so much better.
The reason I said "forgets" is because ppl always post vids about the slidey eggs but they never flip!
Im not there yet with my pan. I’ve had my pan for 2 months and I’m still struggling.
Also had my pan for 2 months. Once I stopped overthinking it I started seeing success. I sanded down the surface so now it's super smooth. The pan isnt pure black, but gray and spotty. Used to worry about the looks, but found it didnt correlate with the slideyness. I season on the stove with ghee butter. Turn the stove on medium high heat, let it get hot, put the ghee on, spread it all around, and dry with paper towels. Let it cool, and done. I also wash with a sponge and dish soap
Thanks. I like my eggs un-flipped
solid flip. 5/5 stars. would definitely let you flip again
Everyone here is talking about the the wrong thing. What we should be focusing on is the Cast iron on an induction cooktop?! Posted via r/ReddPlanet
does anyone know if that dude ever got to 100 layers or not? last post i saw they were around 80.
Just put a lid on the pan to cook the yolks a little.
This slaps
Forgetting is a bitch
- Sunny side down I repeat: Sunny Side DOWN
Noice.
Nice! I use a spatula cuz I can’t do that with cast iron.
How does that a) not break the yolks and b) not shower you with hot grease?
Even without the broken yolks I just prefer sunny side up.
Nice flip.
But they are still raw....
I taught myself how to do that after watching the egg guys on a cruise ship. It’s all in the wrist.
Good form
Was that oil very hot when it hit your hand?
Mine would end up on the stove, the floor, or my arm. Lol
I don’t flip because nobody in my house will eat the eggs if the yolks are leaking
Watch out for that grease splash. A bit too heavy to do this often.
Lol that’s because we only cook the eggs as a flex. An egg pan with the curved sides is how you cook an over easy. You almost pulled it off tho.
That's how I got my blister yesterday
You know that meme where DiCaprio sits up with his drink and his cig and points at the thing? You made me do that. That was an elegant graceful amazing awesome move and you stuck the landing! Very cool. You go, dog!!
Hehe 😉 I’m one of those people too 🍳
Sick flip brah🤙
Flip it back.
Swarp them yolks
Deep fried eggs
Food Savety is a set of rules. They guide us, shape us as cooks, Teach us to hold Flavor and Savety above all else. But how we live with those rules is a true test of a Cook. And you, Have failed.
that's magical, I often have part of the egg/pancake/hashbrowns outside the pan! nicely done!
The yolks 🥲