Eggs 101 | sunny side up, crispy, basted, over easy, scrambled, omelette

Using some toxic guy in the comments to segway into the sponsor segment is the most Adam thing I’ve ever seen and I love it

Fried eggs are always better with a bit of crispness imo

I was literally a professional cook for 15 years. I've done 300 plate brunches, I've rolled sushi, I've been a baker, and I've grilled $100 steaks for NFL players. I'm so lost in my home kitchen. Nothing cooks the same when you're only making two portions instead of dozens. I don't have a deep-fryer or a over-head broiler at home. I can cook eggs on a giant flat-top grill anyway you want, but I screw them up in a pan like every time. Your channel has been great for helping me translate my professional skills into home-cooking skills. Not just for beginners!

If this video taught me anything, it's that cooking eggs is a great time to reflect on all those who have ever wronged you.

9:29 "But eggs are cheap and all mistakes are edible." Wise words, Adam. Wise words.

More of this basic but often overlooked focused content please! This is what gets people into cooking

while i'm drunk and have some degree of sincerity, i want to say that your videos have inspired me to cook for myself again, rather than just buying pre-made, processed food from the store. and for that, i am very grateful

I used to work in a Chinese food place doing deliveries, and I would help their kid after school with homework. Every Day after school they would make him a crispy egg and we would do his homework, and look through any letters from the school. That crispy egg really brings me back. They were a really Great family.

Alt Title: Adam settles all of his comment section grudges while making eggs. They do look pretty good though

Adam, at 63 years of age I can safely say that I have been making eggs for 5 decades. And yet, due to your hard work, journalistic background, and knowing how to bring truth to the table (literally), I am honored to tell you that I learned a lot from this video. I appreciate your content at a higher level than my communication skills allow me to articulate. Please please please continue. Thank you.

My secret ingredient for scrambled eggs is instead of milk use sour cream, it changed my life. Also for bonus points, add paprika and shredded cheese

I’ve been trying to get that undercooked creamy underside for awhile never hit me to just cover it and go super low temp 4:57 Awesome I love it thanks!

“How do people like that function in the real world?” I love Adam.

"Plus, this isn't just any nonstick pan" Yeah, real smooth, Adam, real smooth.

Egg cook from First Watch here. When doing your over easy, will have a much better time using a smaller pan, closer to the size of the egg your trying to flip. Using pre-whipped eggs for your omelet will create a much better looking dish and is much easier. Once a layer starts to solidify, push the sides of the layer in to the center to fluff up the omelet. Whirl your pan around to redistribute the remaining liquid, then add ingredients to one side (cooked separately in another pan or steamed with the egg) then use a rubber spatula (heat resistant!) to fold it over. Cook with high heat, don’t preheat your pans, and any of these egg dishes can be made to perfection in <10 minutes.

“eggs are cheap” cries in 2023

best advice I've ever heard regarding eggs: if it looks done in the pan, it'll be overdone on the plate. Carryover affects eggs more strongly than most other kinds of food. Additionally, I'm becoming increasingly convinced Adam made this video just as an excuse to dunk on idiots in his past videos' comments.

Good stuff. Chopsticks are amazing for making scrambled eggs, assuming they're wood. Just run them through and through to create the little curds. Wood means you don't have to worry about scratching your nonstick finish and they're more maneuverable than a wooden spoon or spatula. My favorite way to make eggs is what I've heard called a "country scramble." Crack the eggs into the pan at normal, medium-ish heat for scrambled eggs, let them just begin to set, then scramble them in the pan. Instead of one homogeneous creation like with normal scrambled eggs, you'll get streaks of white and yolk throughout. I usually shred or crumble in some cheese before scrambling them - then sometimes you'll get little chunks of cheese in your bites, and if they're against the pan's surface, they get all toasty brown. Top with a good, spicy salsa and you've got most of my weeknight meals.

I prefer crispy sunny-side-up eggs (aka "lace on the panties" in the South). I heat the non-stick pan over medium heat and then add to the dry pan a sprinkle of salt and pepper to release the flavors of the S&P. I then add a little oil over the S&P, and then a nice pat of butter on top. The oil helps to keep the butter from burning and the butter adds flavor to the egg. Then add the egg and fry for 2 minutes uncovered. Then cover to steam the yolk for a few more minutes. The result is the edges are crispy and the yolk still running.

My favorite quick breakfast is an egg fried just enough that the yolk has completely set, while still being dark orange and moist as the main event of an egg sandwich. No mess, can eat it in the car. Spectacular.