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Eggs 101 | sunny side up, crispy, basted, over easy, scrambled, omelette
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Niveau CECRL
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sunny side up crispy basted over easy
scrambled omelet afied here are my
workmen like approaches to each of these
very basic delights if you know nothing
about how to cook an egg in a pan i have
endeavored to make a video for you and
this is it first thing you'll need is a
pan and the main reason i keep one
non-stick pan around is for eggs yes
people had fried eggs prior to the
invention of teflon in 1938 but it's
just way harder to do in other kinds of
pans save that for the 201 class
in a good non-stick pan you could use no
fat at all but i think most people use
some anyway because it makes the egg
taste better and eggs can still stick in
here without some grease i think butter
tastes better than oil plus butter gives
you lots of sensory clues about how hot
your pan is if the butter just kind of
melts and looks smooth like that your
pan is not hot enough yet unless you're
going for a very soft pure white egg if
it foams gently that's a great starting
temperature for eggs if the butter
browns your pan is pretty hot for eggs
which is good for some things and not
for others i think a gentle foaming is a
good place to start and on my stove
that's just south of medium but every
stove is different in my experience you
can cook eggs straight out of the
refrigerator or you can cook them at
room temperature it really doesn't make
much of a difference first step is to
crack it which takes some practice if
you hit it too hard well that happens
obviously if you don't hit it hard
enough you have to really dig in with
your thumbs to break it the rest of the
way and when you do that you risk
sending a shard up inside the egg that
breaks the yolk the yolk is like a water
balloon in there and just because it
didn't happen that time doesn't mean it
can't happen i think that same risk is
why it's bad to crack on the side of a
bowl or some such you're just sending
spiky bits of shell up inside the egg
where they could stab the yolk a bowl
also just tends to make lots of little
shards that are hard to fish out better
to crack on a flat surface and in she
goes you can see that this egg is not
terribly fresh nor is it terribly old
see how there's a little plateau of
elevated white circling the yoke that's
the white that was attached to the
upward facing side of the yoke when it
was inside the shell and it's still
attached it's just slumping over the
sides like long hair over your head if
this egg was really old the white would
have broken down to the point where you
would not see that plateau the white
would be super liquid and sitting really
flat and this is a little liquid you can
see where it's running out in little
messy offshoots a really fresh egg
doesn't do that the white is viscous
enough that it holds a really tidy shape
in the pan it doesn't spill out every
which way you can see that the bottom
layer of white is very well cooked at
this point it's got a slightly golden
edge around it it's firm enough that i
can slide this egg around and it holds
together that inner ring of white is
still kind of gooey not quite set yet
and that yolk is still cold one of the
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