My grandpa taught me to cook eggs this way 75 years ago. We used to cook eggs together every sunday, it’s one of my most heartwarming memories. Last year he got diagnosed with leukemia and sadly he passed away after fighting a long fight. Now every time I see eggs like this it reminds me of those great times we spent together. Thanks for reminding me of such a great memory of my grandpa that I’ll always cherish. ❤️
lets say your grandpa died at 100. that means he was 25 when he taught you how to cook eggs. lets assume you were 5. did your grandpa have your dad when he was 10 and your dad had you when he was 10? Wtf kinda family is this
Been making my eggs this way (with lid on top) for over 20 yrs now. I use to make them over easy where I'd flip them and they came out great, but this way with the lid on top makes sure there are no broken egg yolks from the flipping! Thanks so much for sharing with everyone!
I like to put my eggs in a cold glass of water before using. If they sink, that is good. If they start to float, I toss them out. Then also crack eggs single into a separate bowl, just in case. If you crack a single bad egg into a bowl of other eggs, now the whole lot is contaminated. I don't put the seasoning on until the eggs are in the pan. I find putting the seasoning and pepper on while in the bowl leads to uneven seasoning. The salt and pepper tend to gather in clumped up areas. Put the eggs in the pan and season and pepper from higher up to get equal seasoning across the eggs. You can see at 2:33, the black pepper has gathered to one area of the yolk, that is what happens when adding the salt and pepper to the eggs when they are in the bowl. I like to use my well seasoned cast iron for cooking eggs. Thinking about buying a carbon steel pan to try out. Most of the time, I also like to use the lid to steam the top while the bottom side fries. Or sometimes I will leave the lid off and then cook the eggs flipping them over near the end of the cook for an 'over-easy or over-medium' fried egg.
@@equinoxshadow7190 The pepper gives it away. I've perfected my three egg breakfast, darn near everyday since 2010 right down to flipping eggs using the pan (propane stoves make this really easy for some reason). I put seasoning on after re-flipping still in the pan, swirl them around, slide right onto the plate, gobble it down (because if they cook fast..us egg eaters can attest to them getting cold just as fast).😁
I use this method as well! It works great! I like give my eggs the occasional shake at 60 seconds or so after sliding the pan off the burner which allows me to see how stiff the yokes are and if they are to my liking.
You started cooking your own breakfast at 5? Wow... I didn't start that until I started middle school at age 10. My first breakfast i cooked was a hot cereal
Thank you thank you thank you! I’m 51 years old and I now know the perfect way to make eggs sunny side up! I just finished eating the best eggs I’ve ever made for myself 👌🏻🤤
My late MIL used to do this, but she never got the hang of cooking eggs, they always were overcooked! Jacques way actually puts more steam in the pan, which is also a great way to cook the eggs, but you need to really watch the pan so they don't over cook like my dear MIL use to do!
@@jamesguinnip6601 That's exactly how my mother did it when I was growing up. She would fill an iron skillet with plenty of bacon grease so that it would be easy to flip a generous amount of the hot grease (using the spatula) onto the top of the eggs, as they cooked. Those eggs were always perfect!
I do it the same way with the cover, however I cook some cut up ham and mushrooms in the pan while it’s heating up. This heats up the cover too. Then I cook my eggs on top of the ham and mushrooms, with the cover on of course. Excellent!
I only use butter to fry my eggs and I flip mine, no lid (I like the butter on both sides!). I always make a solid white, runny yolk and no crispy edges. I like the edges white. The bacon comes out perfect in the oven, especially nice if you're cooking for a crowd! You can fit a lot in the oven.
Thank you for this video. I've been cooking for 61 years, ever since Dad taught me to cook when I was 8, but oddly, even though I like eggs SO MUCH, I've never mastered frying them properly. Boil, poach, scramble, sure, easy. But I like fried the best, so am going to use your method tomorrow morning when I make breakfast. At least there's only me living here, so if I make a "mistake," I'll be the only one who knows (and I'll still eat the egg(s)) 😁.
this is how I was taught to make eggs when I was a kid, but I cracked one egg in the pan at a time, I like the bowl method, I will be doing that from now on.
Haven’t cooked for over 40 years and surely never new the ways of eggs….after a new lease on life , this was my first gift of a meal served to my Angel husband of 50 years…it was perfect and I surprised us both! Thank you darling woman for such brilliant instruction. ❤❤❤
I watch this video yesterday and decided to make the eggs this morning and I want to tell you they were fabulous I don't want to make eggs any other way ever again you go girl thanks for your teaching on cooking thank you for using your gift
Thanks, Julia! Where else could we get such a good, quick, expert lesson on the perfect basic breakfast?! Nowhere else but here. You're the best! Will cook them this way now-- just right! 👏😀 🍳🏆
My grandparents were from Spain and this is the way my Mom and family always made eggs EXCEPT with olive oil only. 💃🏻 Nice and crispy on the edges and a runny yolk.
Great way to cook eggs, the way my method differs is I save and freeze bacon grease, and add a couple teaspoons with the butter after the pan is preheated. I don’t use the oil at all. The flavor is amazing. Taught by my Grandma who owned a “from scratch) diner-style restaurant for 40 years.
Back in college in the '70s I worked one winter as breakfast fry cook in a diner frequented by truckers. I learned to love eggs that year. The most common order was Over Easy and I became a flipping guru. My personal favorite was Basted Eggs made on a cast iron grill. I would put a hash brown ring (no nicks in edges) on the grill and pour in a dollop of Whirl (imitation butter oil). After letting it that heat for a moment I would do the following all in one motion. Room temperature eggs poured from a bowl into the hash brown ring, a cup of crushed ice shaken out just outside the ring, and an inverted pie tin was pressed down over the whole thing. We had a regular pie tin with a drawer pull attached to the bottom, a homemade tool. Press down until the steam just stops, maybe 30 seconds, and scoop up the perfectly done eggs. I have not been able to replicate these basted eggs on a cast iron pan of home grill. The flipping skills though, they never went away.
I have an induction range, so perhaps I need to set it at higher temp during the preheat. This cooked my eggs with a little runny yolk, but not as I hoped and my eggs had no crisp edges. Definitely will try again, thanks for the tip about the lid.
This technique is good, I do this when I'm in a hurry because it's the closest to set it and forget it. But I actually prefer more oil/butter version that crisps up the edges and you get a nice crunchy saltiness with the runny egg. Much more difficult to time, works great with a large wok.
I'm an old-fashioned cast iron skillet girl myself. One who likes the runny yolk but can't stand for the white to be raw, and no crispy edges. I'll stick to flipping the way I was taught. And of course, bacon grease gives eggs a powerful amount of flavour. I only use butter for scrambled eggs. If you have a good, well seasoned skillet and a good, old-fashioned spatula, you can practice flipping eggs as I did when I was a girl, though I was standing in a chair to reach the stove top.
Thank you. I saw the video a few weeks ago. And this morning I decided to look at it again and try it. Love you girls so much. Love watching your friendship and your cooking techniques and yummy recipes.
A “CLOUDED OVER YOLK”, without flipping the egg over, now that’s what I’ve been looking for! Gotta tell ya, I enjoy watching your obvious expertise-born-from-experience in the kitchen. Your recipes are to be admired … someday, I’ll give ‘em a try. For now - the fried egg of my dreams. Finally I know how my beloved Mother made them. Thank you!
I'm a college student and I've tried making eggs a billion times and I can't thank you enough that this was the first time they turned out to be perfect lots of love from India
I always complained about the way my mean wife fried my eggs. Told her I'd cook 'em myself. Found your vid. Did it rite on the first try.! Cooked 'em up for my wife - She admitted they were much better than hers. Now I hafta make all our breakfasts. Thanks for nuthin'.
I've been searching YEARS for a way to fry eggs that worked, to the point that I gave up. I followed your video and loved them. At last! I used Paprika, and served with ketchup and oven baked bacon. Heaven.
The perfect fried egg, well that depends on individual taste. I like mine with NO browning, whites set, and yolk runny. My trick to that is just a slow cook with a very careful turn - and of course a pan that won't allow the egg to stick..
I can't tell you how much I love Julia's noises when she tastes something. Every time it makes my day and I find myself preparing what she does!!! I love you ladies!!!!
@@susiepudwill5582 Yeah, she's a good cook but her camera personality is very staged lol. I don't understand the appeal of watching specifically for Julia.
@@ZainxIqbal Of course it's staged; it's a tv show. It's not easy to keep talking and stay on task and within a certain time-frame; and also try to make it sound natural. :P Public speaking is a skill that has to be learned. Essentially it's like being an actor, but you are teaching a skill at the same time.
@@ZainxIqbal That one dude (forget his name) is also a stand-up comedian. If you watch closely, sometimes he does some slapstick comedy or silly stuff on purpose, but doesn't make it obvious. They're actors, but in a cooking show, instead of like in a movie or something :P If you want to see them just being themselves, they did a bunch of Q&A type videos during the pandemic, and you can tell they are just chatting instead of working in those ones.
We call these "steamed" eggs, since the steam in the pan is what cooks the layer of egg white on top. The only thing I do different is use bacon grease instead of the oil & butter. Perfect!
😂 I should send this video to a cook at a restaurant I used to frequent on my road trips. I always teased him on how he cooked fried eggs. He was a true magician. Sometimes the yolks were nice and runny yet the whites were almost burned. Other times the yolks were hard on the bottom and the whites were raw. Then there were the ones that were crispy on top and bottom but yolks and whites looked raw
Oh dear. Don't send him this video, send him the following: The perfect fried egg is made in a WOK. Heat oil to rippling surface, add egg. It will instantly bubble up and start cooking. The egg floats in the hot oil so there is no flat bottom (better texture). The edges and surfaces are diverse and ripply and super light, fluffy, crisp in all the best ways. Ladle the hot oil over the egg 2-3 times to cook the top and you're done in under a minute. Sprinkle with salt and pepper. DONE. THE most DELICIOUS fried eggs you've ever had. You'll never use a pan/skillet again. Look up Crispy Fried Egg at Marion's Kitchen, there's a decent video on how to do it.
@@anti-ethniccleansing465 Likely WAY more than you are assuming. In the Republic of Ireland and Great Britain it's 50% of consumers owners own a wok. A wok is THE most versatile piece of cookware you can own for: Stir-frying Pan-frying Steaming Boiling Braising Deep-frying Searing Indoor and Outdoor Smoking Poaching Stewing, Making Soups Dry Cooking or Roasting
Question. So these look like “over easy” eggs to me, which is perfectly fine, but I actually prefer my yolks slightly less runny, so I order my eggs “over medium”. Could I still use this method to cook my yolks a bit longer, but not fry the edges of my whites too much? To my knowledge, like at a restaurant over easy eggs are put on the skillet for a while, then flipped and cooked for a very short time. Over medium eggs are cooked the exact same way except after flipping, they’re just cooked for a little bit longer. The yolks are still runny, but just not quite as runny ya know.
Over easy, means that you flip them "over" once and cook them on both sides. It's a more difficult method than the way Julia does it because you risk breaking the egg during the flip. This is considered sunny side up. If you leave the eggs in the pan slightly longer after removing them from the heat you will get anywhere between a medium to a hard yolk depending on the length of time it sits in the pan. With a little practice you won't have to time anything, you will know when they are ready by looking at the top of the egg and by giving the pan a little wiggle. Once the eggs whites stop being opaque you have an easy egg. Wait a little bit longer, and shake the pan to see how done the yokes are, if they jiggle just a little you have medium eggs, if they don't jiggle at all you have hard eggs.
@@Seaoftea See that would nice. I’m a horrible cook and actually just recently started eating over medium eggs. I always ate scrambled eggs before. Well, or I would hard boil them. But I’ve now grown to love over medium eggs. Anyway, I’m sure I’d screw up the flipping part, so it would be nice to be able to just do it this way and leave them in the pan for a little while longer to get my yolks the way I want them.
When I was 10 years old, my parents said , if you know frying eggs , you can be married. If you burn it you aren't be ready, you need grownups. So I did it in perfect way my parents told me and they said you are very young. That's so funny 😅❤🤣 I did to my girls and they couldn't. 😂🤣 Thank you Julia . One of your fan in your show , is my husband , he love it. He don't lose any chapter.
I love Test Kitchen/Cook's Country, but sometimes they make simple dishes over-complicated without improving anything. Pan on medium Toss in and swirl one pat of butter large enough to coat the pan Crack in 4 eggs Sprinkle on seasonings Put the lid on and cook until desired doneness.
Outstanding! Why? Normal food, ingredients and tools plus just delicious. As a cook for my chef grandpa Asante your methods are old school and just perfect. Uhh, one mistake I made the non stick pan is not old school, but is a better tool than those stainless steel pans, trust me.👍❤️
Use a little butter in a nonstick pan and heat on medium just till hot but not so hot that the butter browns. You want it hot enough so that when you put your egg in it sizzles lightly. You may have to cook a few to get a feel on how hot your stove and pan heats and make a little adjustment. If you cook your eggs with no sizzle then the whites won't be as tender. If you cook with too much sizzle then the whites get a little leathery. You want just a little sizzle. Eggs are done when whites are firm enough where you can get a spatula under it or the whites aren't clear anymore. It also helps if you break the white and let it spread out after the egg has cooked about 20 seconds to even the cooking. If you want the white on top to be cooked also, then place a lid on top for little or put on plate and microwave for about 8 seconds or so depending on how powerful your microwave is.
Thanks for the up-load ! I don't use non-stick skillets, griddles, but I do like the tip of taking it off the burner, eye for a while to let it finish cooking off the heat souce. Oh, and discovered using a lid a year or so ag. It's nice seeing that used here as well !
I will try this in the morning! The "shimmering" tip was useful, it helps me by giving me a visual guide to the proper temperature. I have not been using a cover but rather I have been "basting" the whites with seasoned hot oil.
My grandpa taught me to cook eggs this way 75 years ago. We used to cook eggs together every sunday, it’s one of my most heartwarming memories. Last year he got diagnosed with leukemia and sadly he passed away after fighting a long fight. Now every time I see eggs like this it reminds me of those great times we spent together. Thanks for reminding me of such a great memory of my grandpa that I’ll always cherish. ❤️
@THARUN VISHNU how old is he?
At least 85?
Are you sure it was 75 years. How old were you at the time? I’m just curious
I started cooking myself on a wood cook stove around 12 years old and on the farm eggs was every morning.
lets say your grandpa died at 100. that means he was 25 when he taught you how to cook eggs. lets assume you were 5. did your grandpa have your dad when he was 10 and your dad had you when he was 10?
Wtf kinda family is this
Been making my eggs this way (with lid on top) for over 20 yrs now. I use to make them over easy where I'd flip them and they came out great, but this way with the lid on top makes sure there are no broken egg yolks from the flipping! Thanks so much for sharing with everyone!
I am grabbing my eggs for the test.
I like to put my eggs in a cold glass of water before using. If they sink, that is good. If they start to float, I toss them out.
Then also crack eggs single into a separate bowl, just in case. If you crack a single bad egg into a bowl of other eggs, now the whole lot is contaminated.
I don't put the seasoning on until the eggs are in the pan. I find putting the seasoning and pepper on while in the bowl leads to uneven seasoning. The salt and pepper tend to gather in clumped up areas. Put the eggs in the pan and season and pepper from higher up to get equal seasoning across the eggs.
You can see at 2:33, the black pepper has gathered to one area of the yolk, that is what happens when adding the salt and pepper to the eggs when they are in the bowl.
I like to use my well seasoned cast iron for cooking eggs. Thinking about buying a carbon steel pan to try out.
Most of the time, I also like to use the lid to steam the top while the bottom side fries. Or sometimes I will leave the lid off and then cook the eggs flipping them over near the end of the cook for an 'over-easy or over-medium' fried egg.
@@equinoxshadow7190 The pepper gives it away. I've perfected my three egg breakfast, darn near everyday since 2010 right down to flipping eggs using the pan (propane stoves make this really easy for some reason). I put seasoning on after re-flipping still in the pan, swirl them around, slide right onto the plate, gobble it down (because if they cook fast..us egg eaters can attest to them getting cold just as fast).😁
I never get broken yolks from flipping, only when I crack them sometimes
@@equinoxshadow7190 BLM
It's your enthusiasm that gets me every time, Julia!! Oh and the plethora of knowledge you own! Bravo!!
Julia is incredible
How to make the perfect scrambled eggs:
1. Heat pan
2. Attempt to make a fried egg
3. Mess it up so they end up scrambled
Voila, perfect every time! 😝
That's my recipe!!!!😄
Yep, that’s me.
We call that frambled eggs in my house 😃
@@shirleeberman9131 I like it😎. I had them this morning...
Exactly! Then I add an “omelette” element to it be adding veggies and cheese. The best. 💕
Thanks for the tip on even heating of the skillet. Makes so much sense!
What about on induction stoves?
I use this method as well! It works great! I like give my eggs the occasional shake at 60 seconds or so after sliding the pan off the burner which allows me to see how stiff the yokes are and if they are to my liking.
Been cooking my eggs this perfect way for 65 years, I’m 70. Love your show. BTW, my mom taught me.
@@michaeljay4213 sit down and shut it..
You started cooking your own breakfast at 5? Wow... I didn't start that until I started middle school at age 10. My first breakfast i cooked was a hot cereal
@@splehcar she is talking rubbish
Good tip, taking the pan off the heat to let them finish. I had to try them immediately. Thanks for that. 😊👍
Thank You! My Daddy always cooked fried eggs for me. I've never been able to make like his. Now I do. Thank you.
looks good. I keep a jar of grass-fed ghee by my cooktop, and that works well, and could replace the veggie-oil+butter combo.
She's awesome. Those eggs are delicious and lovely with toast. Yay!
try them with home-made corned beef hash. Secret is, don't use canned corned beef. I make mine with Boar's Head deli sliced top round corned beef.
Thank you thank you thank you! I’m 51 years old and I now know the perfect way to make eggs sunny side up! I just finished eating the best eggs I’ve ever made for myself 👌🏻🤤
I saw Jacques Pepin put in a table spoon of water before covering them. Helped with cooking the top
Jaques is THE MAN.
My late MIL used to do this, but she never got the hang of cooking eggs, they always were overcooked! Jacques way actually puts more steam in the pan, which is also a great way to cook the eggs, but you need to really watch the pan so they don't over cook like my dear MIL use to do!
Basting with the hot oil works well too. I never cover my eggs because the steam also cooks the yolks and I like mine really runny
@@jamesguinnip6601 That's exactly how my mother did it when I was growing up.
She would fill an iron skillet with plenty of bacon grease so that it would be easy to flip a generous amount of the hot grease (using the spatula) onto the top of the eggs, as they cooked. Those eggs were always perfect!
@@bobbieschroder6617 Doesn't sound very healthy to me.
Love this tip of frying the eggs. And for oven bacon this make sense. I make it all the time.
I just commented my recipe for home-made corned beef hash, a surprise for your brunch guests.
Like Jacques Pepan I use a tablespoon of water to help steam my eggs and love the way they still remain juicy yolks as well.
Between ATK & Chef Pepin I see that I've been cooking eggs wrong my whole life. 😢
I do it the same way with the cover, however I cook some cut up ham and mushrooms in the pan while it’s heating up. This heats up the cover too. Then I cook my eggs on top of the ham and mushrooms, with the cover on of course. Excellent!
I only use butter to fry my eggs and I flip mine, no lid (I like the butter on both sides!). I always make a solid white, runny yolk and no crispy edges. I like the edges white. The bacon comes out perfect in the oven, especially nice if you're cooking for a crowd! You can fit a lot in the oven.
Julia, you are a woman after my own heart. Thank you!
I just made this, they were perfect 🥰
Thank you for this video. I've been cooking for 61 years, ever since Dad taught me to cook when I was 8, but oddly, even though I like eggs SO MUCH, I've never mastered frying them properly. Boil, poach, scramble, sure, easy. But I like fried the best, so am going to use your method tomorrow morning when I make breakfast. At least there's only me living here, so if I make a "mistake," I'll be the only one who knows (and I'll still eat the egg(s)) 😁.
this is how I was taught to make eggs when I was a kid, but I cracked one egg in the pan at a time, I like the bowl method, I will be doing that from now on.
Haven’t cooked for over 40 years and surely never new the ways of eggs….after a new lease on life , this was my first gift of a meal served to my Angel husband of 50 years…it was perfect and I surprised us both! Thank you darling woman for such brilliant instruction. ❤❤❤
Wow, I never knew there was a method for cooking perfect over easy eggs. Thank you!
They’re not over easy. Over easy requires a flip.
Julia, just perfect. You and Bridget are my favorites. Keep going
It’s 4am in the UK and now I want breakfast 😩
I watch this video yesterday and decided to make the eggs this morning and I want to tell you they were fabulous I don't want to make eggs any other way ever again you go girl thanks for your teaching on cooking thank you for using your gift
I put my eggs on top of my toast and cut them together so that every bite has yolk on it. My Mom’s trick 💙.
I'm so grateful - this is exactly how I like my fried eggs, and I could never figure it out. Thank you!
Me too! That bacon has lovely crisp
I am a divorced man, if it hadn’t have been for American Test Kitchen I would have starved to death.
Welcome to being an adult..lol
Thanks, Julia! Where else could we get such a good, quick, expert lesson on the perfect basic breakfast?! Nowhere else but here. You're the best! Will cook them this way now-- just right! 👏😀 🍳🏆
My grandparents were from Spain and this is the way my Mom and family always made eggs EXCEPT with olive oil only. 💃🏻 Nice and crispy on the edges and a runny yolk.
After years trying it, just made the fried eggs the way I love them! Thank you!
Great way to cook eggs, the way my method differs is I save and freeze bacon grease, and add a couple teaspoons with the butter after the pan is preheated. I don’t use the oil at all. The flavor is amazing. Taught by my Grandma who owned a “from scratch) diner-style restaurant for 40 years.
Yes, bacon fat for frying eggs, sausages, burgers, potatoes, bread, tomatoes, mushrooms! Mmmm!!!
If you use bacon drippings, it will be delicious no matter how the eggs turn out...
I never think that I’d be salivating over eggs. OMG.
Easy to follow recipes. I can’t wait to try this on Saturday morning. 😉 Thank you!
+1 for Julia - My favorite Host
I've actually started enjoying soft-boiled eggs instead of fried eggs. I'm still able to sop up the yolk with buttered toast.... my favorite part! 😋😊
Back in college in the '70s I worked one winter as breakfast fry cook in a diner frequented by truckers. I learned to love eggs that year. The most common order was Over Easy and I became a flipping guru.
My personal favorite was Basted Eggs made on a cast iron grill. I would put a hash brown ring (no nicks in edges) on the grill and pour in a dollop of Whirl (imitation butter oil). After letting it that heat for a moment I would do the following all in one motion. Room temperature eggs poured from a bowl into the hash brown ring, a cup of crushed ice shaken out just outside the ring, and an inverted pie tin was pressed down over the whole thing. We had a regular pie tin with a drawer pull attached to the bottom, a homemade tool. Press down until the steam just stops, maybe 30 seconds, and scoop up the perfectly done eggs.
I have not been able to replicate these basted eggs on a cast iron pan of home grill. The flipping skills though, they never went away.
as a 12 year old this will help me in the future
LOVE "dippy" eggs with lacy edges!
I have an induction range, so perhaps I need to set it at higher temp during the preheat. This cooked my eggs with a little runny yolk, but not as I hoped and my eggs had no crisp edges. Definitely will try again, thanks for the tip about the lid.
Perfectly cooked!!! Thank you!!!! Wow
This technique is good, I do this when I'm in a hurry because it's the closest to set it and forget it. But I actually prefer more oil/butter version that crisps up the edges and you get a nice crunchy saltiness with the runny egg. Much more difficult to time, works great with a large wok.
You make the eggs exactly how I like them. Thank you for the tips.
I'm an old-fashioned cast iron skillet girl myself.
One who likes the runny yolk but can't stand for the white to be raw, and no crispy edges.
I'll stick to flipping the way I was taught.
And of course, bacon grease gives eggs a powerful amount of flavour.
I only use butter for scrambled eggs.
If you have a good, well seasoned skillet and a good, old-fashioned spatula, you can practice flipping eggs as I did when I was a girl, though I was standing in a chair to reach the stove top.
Thanks Julia, you are amazing!
I love these eggs perfectly done. You made me hungry
Thank you. I saw the video a few weeks ago. And this morning I decided to look at it again and try it. Love you girls so much. Love watching your friendship and your cooking techniques and yummy recipes.
Just made them and they were awesome! Needed to put the burner on medium on my stovetop. Happy Thanksgiving!
A “CLOUDED OVER YOLK”, without flipping the egg over, now that’s what I’ve been looking for!
Gotta tell ya, I enjoy watching your obvious expertise-born-from-experience in the kitchen. Your recipes are to be admired … someday, I’ll give ‘em a try. For now - the fried egg of my dreams. Finally I know how my beloved Mother made them. Thank you!
I would need 3 slices for those runny yolks. Thanks for the lesson.
Looks awesome!! Thank you for sharing.
You really made the fried eggs to perfection. Well done
Terrific presentation from start to finish ! That yoke !
I'm a college student and I've tried making eggs a billion times and I can't thank you enough that this was the first time they turned out to be perfect lots of love from India
Julia is just super! Loved watching Julia at home
I always complained about the way my mean wife fried my eggs.
Told her I'd cook 'em myself.
Found your vid. Did it rite on the first try.!
Cooked 'em up for my wife - She admitted they were much better than hers.
Now I hafta make all our breakfasts.
Thanks for nuthin'.
Damn 10/10!....I just learn d so much...thank you..American Test Kitchen Women dont mess around💪🏾
Anyone else fry their eggs in bacon grease? I fry my bacon and immediately fry my eggs in the grease. So tasty.
I've been searching YEARS for a way to fry eggs that worked, to the point that I gave up. I followed your video and loved them. At last! I used Paprika, and served with ketchup and oven baked bacon. Heaven.
The perfect fried egg, well that depends on individual taste. I like mine with NO browning, whites set, and yolk runny. My trick to that is just a slow cook with a very careful turn - and of course a pan that won't allow the egg to stick..
Hi 👋how are you doing?
Could not agree more, my perfect eggs have no browning, the perfect egg varies from one person to another
Yeah, I do not want burned edges at all. These were not as bad as a lot I have seen, but I would not want them. 😎
I felt so happy that I now know the way to fry eggs to perfection, glory be to you.
Best wishes !
Those yolks were liquid gold 👍
I can't tell you how much I love Julia's noises when she tastes something.
Every time it makes my day and I find myself preparing what she does!!!
I love you ladies!!!!
Always the same.. ummmmm.hummmmmm. lol
I use a chopstick to agitate the whites and so they cook faster and then leave the yolk really runny.
I am quite happy with the way I do them myself thanks very much
Super helpful tutorial. Will you be making the “perfect vinaigrette” video soon? 😁
Nice one, you know what you are doing,you cook perfect,even me I wish to cook like you, Watching from South Africa.
I'll watch, just to see Julia.
I fry eggs fine.
She's an overweight middle-aged woman, dude. Just go to Walmart to see this type lmao
@@ZainxIqbal Julia is a great cook
@@susiepudwill5582 Yeah, she's a good cook but her camera personality is very staged lol. I don't understand the appeal of watching specifically for Julia.
@@ZainxIqbal Of course it's staged; it's a tv show. It's not easy to keep talking and stay on task and within a certain time-frame; and also try to make it sound natural. :P Public speaking is a skill that has to be learned. Essentially it's like being an actor, but you are teaching a skill at the same time.
@@ZainxIqbal That one dude (forget his name) is also a stand-up comedian. If you watch closely, sometimes he does some slapstick comedy or silly stuff on purpose, but doesn't make it obvious. They're actors, but in a cooking show, instead of like in a movie or something :P If you want to see them just being themselves, they did a bunch of Q&A type videos during the pandemic, and you can tell they are just chatting instead of working in those ones.
Thank you Julia, nice job.
Butter is good, but if you already have bacon, just cook the eggs in the bacon grease---much tastier!!!!
I just found this channel and I'm very glad I did
We call these "steamed" eggs, since the steam in the pan is what cooks the layer of egg white on top. The only thing I do different is use bacon grease instead of the oil & butter. Perfect!
If you ordered these in a restaurant, you would ask for basted eggs. Over easy get flipped over and sunny side up have uncooked white over the yolk.
I love this woman's passion for food. I feel the same way
So simple, but the know how is everything..❤
😂 I should send this video to a cook at a restaurant I used to frequent on my road trips.
I always teased him on how he cooked fried eggs.
He was a true magician.
Sometimes the yolks were nice and runny yet the whites were almost burned. Other times the yolks were hard on the bottom and the whites were raw.
Then there were the ones that were crispy on top and bottom but yolks and whites looked raw
Oh dear. Don't send him this video, send him the following: The perfect fried egg is made in a WOK. Heat oil to rippling surface, add egg. It will instantly bubble up and start cooking. The egg floats in the hot oil so there is no flat bottom (better texture). The edges and surfaces are diverse and ripply and super light, fluffy, crisp in all the best ways. Ladle the hot oil over the egg 2-3 times to cook the top and you're done in under a minute. Sprinkle with salt and pepper. DONE. THE most DELICIOUS fried eggs you've ever had. You'll never use a pan/skillet again. Look up Crispy Fried Egg at Marion's Kitchen, there's a decent video on how to do it.
@@violetviolet888
How many non-Asians and non-Asian restaurants own a wok though? Let’s be real lol.
@@anti-ethniccleansing465 Likely WAY more than you are assuming. In the Republic of Ireland and Great Britain it's 50% of consumers owners own a wok. A wok is THE most versatile piece of cookware you can own for:
Stir-frying
Pan-frying
Steaming
Boiling
Braising
Deep-frying
Searing
Indoor and Outdoor Smoking
Poaching
Stewing, Making Soups
Dry Cooking or Roasting
@@violetviolet888
I don’t buy that statistic for even a moment.
This would be awesome for dinner
Hi 👋how are you doing?
Julia is so gifted as a teacher, it's morning and I'm going to go make these right now
Thanks Julia!
Question. So these look like “over easy” eggs to me, which is perfectly fine, but I actually prefer my yolks slightly less runny, so I order my eggs “over medium”. Could I still use this method to cook my yolks a bit longer, but not fry the edges of my whites too much? To my knowledge, like at a restaurant over easy eggs are put on the skillet for a while, then flipped and cooked for a very short time. Over medium eggs are cooked the exact same way except after flipping, they’re just cooked for a little bit longer. The yolks are still runny, but just not quite as runny ya know.
Over easy, means that you flip them "over" once and cook them on both sides. It's a more difficult method than the way Julia does it because you risk breaking the egg during the flip. This is considered sunny side up. If you leave the eggs in the pan slightly longer after removing them from the heat you will get anywhere between a medium to a hard yolk depending on the length of time it sits in the pan. With a little practice you won't have to time anything, you will know when they are ready by looking at the top of the egg and by giving the pan a little wiggle. Once the eggs whites stop being opaque you have an easy egg. Wait a little bit longer, and shake the pan to see how done the yokes are, if they jiggle just a little you have medium eggs, if they don't jiggle at all you have hard eggs.
@@Seaoftea See that would nice. I’m a horrible cook and actually just recently started eating over medium eggs. I always ate scrambled eggs before. Well, or I would hard boil them. But I’ve now grown to love over medium eggs. Anyway, I’m sure I’d screw up the flipping part, so it would be nice to be able to just do it this way and leave them in the pan for a little while longer to get my yolks the way I want them.
When I was 10 years old, my parents said , if you know frying eggs , you can be married. If you burn it you aren't be ready, you need grownups. So I did it in perfect way my parents told me and they said you are very young.
That's so funny 😅❤🤣
I did to my girls and they couldn't. 😂🤣
Thank you Julia . One of your fan in your show ,
is my husband , he love it. He don't lose any chapter.
I love Test Kitchen/Cook's Country, but sometimes they make simple dishes over-complicated without improving anything.
Pan on medium
Toss in and swirl one pat of butter large enough to coat the pan
Crack in 4 eggs
Sprinkle on seasonings
Put the lid on and cook until desired doneness.
Agree. The cracking eggs in separate bowls was a little fussy imho
Thankyou for this video. It was straight to the point and no talking nonsense in between. I’m looking forward to more videos and will subscribe. 😊
Outstanding! Why? Normal food, ingredients and tools plus just delicious. As a cook for my chef grandpa Asante your methods are old school and just perfect. Uhh, one mistake I made the non stick pan is not old school, but is a better tool than those stainless steel pans, trust me.👍❤️
Wow!!!! Perfect!!!
Crisp edge and runny yolk egg is one of my favourite type of egg. You are the only western chef I know that gets it. I sub.
Yeah baby!
I have made my eggs like that for about 50 years, I love how you can take control of the eggs.
to me, only the outer 1/8" was "fried" I like my eggs with golden color
I always learn something new from Julia.
It's stuff like this that makes me love you guys.
I made myself a couple of fried eggs and toast this morning after watching this video. Terrific!!😀
What do we do to avoid the brown crispy edges? I hate those.
Use a little butter in a nonstick pan and heat on medium just till hot but not so hot that the butter browns. You want it hot enough so that when you put your egg in it sizzles lightly. You may have to cook a few to get a feel on how hot your stove and pan heats and make a little adjustment.
If you cook your eggs with no sizzle then the whites won't be as tender. If you cook with too much sizzle then the whites get a little leathery. You want just a little sizzle. Eggs are done when whites are firm enough where you can get a spatula under it or the whites aren't clear anymore. It also helps if you break the white and let it spread out after the egg has cooked about 20 seconds to even the cooking.
If you want the white on top to be cooked also, then place a lid on top for little or put on plate and microwave for about 8 seconds or so depending on how powerful your microwave is.
Thanks for the up-load ! I don't use non-stick skillets, griddles, but I do like the tip of taking it off the burner, eye for a while to let it finish cooking off the heat souce. Oh, and discovered using a lid a year or so ag. It's nice seeing that used here as well !
I was taught the French method for frying eggs and if the edges were crisp, the eggs were burnt.
Yep. bad diner eggs that are all dried out.
Thank you for this video.
I did not know about the pre-heat trick, nor the both-at-once timing trick. Makes sense.
I will try this in the morning! The "shimmering" tip was useful, it helps me by giving me a visual guide to the proper temperature. I have not been using a cover but rather I have been "basting" the whites with seasoned hot oil.
I like your enthusiasm for good eatin.
I so enjoy every episode. Always learning something new
If my fried eggs have crispy edges, I've ruined them.