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
my mom did the same...but...always pulled the eggs %100 slowly til done/with a splash of milk......so the edges didnt feel like eating tough plywood/burnt edges....its true..like a ommelette.....and not like like FRIED scrambled egg with burnt egg/charred edges... crispy brown edges say butter was used and the eggs were fried/scorched / burnt edges with butter vs oil takes longer to heat....and wont do that......add butter to your bread of choice when done....thin layer of olive olive wont char broil your eggs....heat them evenly....trying to make a really good cheese ommlete this way,always pull eggs slowly til done....
Cast iron is the pan for life. I got my dad's old twenty-four incher with lid. Takes both hands to lift this monster. When I was a kid pop would cook everything in it. His favorite breakfast was bacon 🥓 eggs and fried potatoes and onions. Good times on the river bank!!! .🎣🤠🙈 Nothing like a sunrise breakfast 🍳 on the river bank. Good health for you and your's Dave Hughes 🎣🤠
Almost... every... time.... I guess they are expecting them to set up when they throw them on a cold plate? You just can't order over easy and not expect the white to run all over the plate. It happens with over medium a lot more than it should too.
@@bensebaugh6017 More accurately, they usually aren't trained chefs and they are usually cooking a lot of orders at once so they aren't going to be perfectly consistent with cooking times. Overmedium is just a safe order to make getting undercooked eggs less likely. Its a gamble no matter what when going to a basic breakfast joint.
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.
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!!
:08 in..... TALK ABOUT AN EGGHEAD! In all seriousness, you are probably my favorite cooking channel. I've learned a lot from watching your videos over the years, and now, at age 53 with my kids being adults, I have much more time to experiment and learn new techniques. THANK YOU for your videos, and I hope you continue to have a long and prosperous career.
I usually do Number 7 or I do a version of scrambled egg: crack eggs on medium heat, wait for the egg to go from clear to white and then scramble.... yummy 😋
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.
@@greeneyesfromohio4103 I cook my eggs over medium in canola oil pretty regularly, and I aim for a bit of crisp on the edges. Nothing like that last sunny side up in the vid, but just a bit. Works pretty well for me. Just gotta make sure the oil is up to temp.
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!!
Really? I thought that was the only way to do it and when I get eggs not cooked that way, that whoever cooked them just messed up. It’s 100% the correct way though
we have two styles of eggs in India that you might want to try and see if you like: "masala sunny side up" is when you sprinkle chopped onion, tomato and chilli powder on top of your eggs (otherwise the same as a sunny side up, but you usually avoid sprinkling stuff on the yolk as it might break). can also be flipped and done over easy. The other is called "bhurji" which is a scrambled egg but you first fry a bit of chopped green chilli, caramelize some onion, a bit of chopped tomato, and then toss in your whisked egg.
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
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.
@A Z I was second in charge for 4 years in two different places, earned multiple certifications through out the journey. Have it as you wish, just like eggs. ΑΩ
@A Z Agree that you have not lost your marbles overall! Have a nice dead sentence in the kitchen. Being a cook is very though! Being a chef 100x harder! Much love my friend whatever you do, wherever you are!
@A Z lol the chef vs cook thing is 100% pretentious nonsense. There are some "cooks" whose jobs are harder than "chefs", at the end of the day it's just a word
I taught myself to make a French omelette a few years ago and it's now my go-to quick-and-dirty late night delight. I rarely have all the right herbs on hand (especially chervil, if you're a purist), but I have a tendency to sprinkle a line of fresh and super-finely grated parmesan or pecorino down the center where the fold will be. I can do the flip, but so often when I make these late at night I've had a few, so I try to be a little more careful. Sonny's version of sunny-side up looks terrific. I'm going to have to give it a try. I love the fact that you have the runny yolk and the crispy white.
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 🤤
The scrambled eggs technique on this video is the truth. I went to try it right after seeing this vid. The best scrambled eggs Ive ever had much less ever made. It was silky, creamy, buttery. Didnt even need to add salt or pepper. Def give this a try.
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.
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.
Good point. I also find that adjusting the temp down slightly helps me create a small curd whereas keeping the heat slightly higher (or slightly hotter pan) allows for larger, more whispy or planar, curd.
Great explanation and very true. You’re absolutely right. That’s why I like medium sized curds most. It’s basically the best of both worlds, in my opinion.
medium, and for soft sticky eggs I prefer full flame over small, but holding the pan whole time in the air, and depending on eggs needs I put it higher or lower, it spreads heat in pan better than small heat spot in the middle of the pan from low flame (can be even 10-15min hand muscles work depending on amount lolz but gives perfect result). Also too much butter can kill the soft eggs texture (way better is to have extra butter spread on bread along with eggs, than pieces of eggs swimming in too heavy fat emulsion), plus for perfect scrambles, butter always should be goldened first (not just melted) and smell like nuts before adding the eggs lil later into lukewarm butter. Also whisking eggs is big no, it's not cake we cook... natural spatula whisking during salted eggs warming/mixing on pan gives better outcome
Thank you for this video. Eggs have always been in my top three favorite foods ever. I love them every way you demonstrated,and also poached. But my timing on making the eggs is sometimes off,and i love to cook really good food dfor my family and friends. Thank you for the help,and the comments I've read are very heartwarming. ❤
Dude! Thanks for all you do! I have been learning from your videos for the past year, and am an old fart so I didn't know to subscribe - I just did. Everything you have posted is awesome, and the eggs post is "La piece de resistance!" Love eggs, and the most challenging decision this morning was which way to try first! I went with Sonny's Eggs, and was not disappointed. Can hardly wait to try the scrambled and then the omelet, and then all the rest! Thanks again! Great schtuff!! Now let's go!!!!🤪
A method I've come to love for making Sunny side up eggs is to wait for the whites to start going solid, and then taking the spatula to kind of break up the center, thickest area of the white, almost to where it clings to the yolk. It displaces the already cooked white on the bottom and allows the top of the egg to cook a little bit faster, before it starts burning or overcooking the yolk.
I use the corner of the spatula to pierce and drag the membrane of the egg white right after cracking it. 3-5 seconds later I push the semi cooked white toward the yolk so it's fairly even thickness. Adds some nice surface area for crisping. Different strategy but same idea. Your mini white-scramble is interesting though.
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. 👌😎
Love all your videos/recipes Sonny! Never had anything but good experiences using your recipes (especially the Peri-peri chicken, mayo, crispy chicken wings, & dauphinoise). Keep it up!
Great egg overview. I 100% agree about the scrambled eggs. I had only had the hammered style of eggs for about the first 45 years of my life. But I was on a business trip in Tokyo and hotel breakfast featured a French (or at least French-trained) chef. The scrambled eggs were loose like you made and just blew me away. So delicious! I've been trying to perfect it ever since. I've been using cream, but I'm intrigued by your butter-heavy, no-dairy, method. I'm going to have to give that a shot tomorrow morning. Great video. Thanks.
@@woodstream6137 LoL! Fair enough. I did think of that AFTER I posted, but there you go. I find I do prefer my scrambled eggs with milk and/or cream - just a touch. I do agree that they are best served loose.
@@toddwynia7491 same here, a splash of milk. Another video said it helps separate the proteins which should keep them fluffier. I'm not fussy either way to be honest.
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!
Welcome to the Club! You wear it Well! 💪🏽👍 also congrats on the voice-acting and/while still bringing much delighted content, including the fridgerino. Love how everything evolved! ✌️
Oh you may die from that bacon. Swine is well.....full of toxins. Look it up ..next time strait in the trash with bacon. Welcome. Now you'll live an extra 10 years.
Love this, both your videos and your new head. And love your fun attitude when cooking, sometimes I'll watch videos of dishes I don't care about just to catch a laugh
Sonny, when you said it tastes the way a wet dog smells my heart sank. I have always said that about my dad’s scrambled eggs and I got called crazy 10000 times. I’m so happy I have you to back me up on this. I can’t wait for them to see this.
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.
The last egg in your video is exactly how I love it in Viet dishes, it’s sooo good especially with scallion oil. The runny egg soaks perfectly into the rice
Our tastes and preferences are identical, so I'm going to try cooking my scrambled eggs your way. Looked amazingly different than the ones I've dealt with my entire life. Awesome channel, thanks brother.
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.
I just use the oil over the yolk, but I make sure to get around it on the thicker part first to solidify that (as he did in the video), then slowly add a bit of oil at a time over the yolk to just barely cook the top right when you're about to pull it out of the pan. :o In my experience, it doesn't seem to have much impact on the inner yolk if you are just doing a couple drops of oil at a time.
The way i grew up with them is "sunny side up / steamed" method. Cook normally and about half way through cooking put a shot of water down and cover with a lid (bowl on a griddle) and continue cooking until that top yolk seals up.
@@jonw2570 Just fine, it spats a bit but you are covering them so it's not a huge mess. And maybe a shot of water is a bit much, probably half a shot for 2 eggs.
I do like to use water and sometimes a cover to steam; to not get that brown crunchy edge. Which a lot of people don't like:)~ I agree for scrambled or omelettes is 3 eggs but a splash of water that evaporates and adds density with air bubbles as it evaporates while cooking. For a french omelette; lots of butter and roll:)~More than you used actually:)~ Though your omelette was beautiful
First time seeing this channel. Really enjoyed the video! GREAT information...and a great delivery. Love the style of commentary. Thanks for great content!
My wife used to call these scrambled soft and she asked for those in the restaurant and generally they were not burnt but not nearly as nice looking as the ones you did!
With scrambled eggs I actually have had the exact opposite experience. I was always served very wet eggs and never liked them, it was only after I started cooking for myself and was able to experiment that I realised I actually like them cooked all the way through. Now though I’m questioning everything, is this how people who enjoy well done steaks feel?
When I add the egg to the pan for sunny side up eggs I stagger adding the yolk giving a little time for the white to start cooking so that it sits well above the egg white
That was a fantastic video thanks!! But you forgot basted soft, my fav. I usually butter the pan, add my eggs and on low-med heat cover with a lid and spray a little water underneath and only cook until the egg develops a thin white cover (no snotty whites lol) they are perfectly runny and fully cooked everytime and they look amazing too! ❤
Another secret for scrambled eggs my Grandma told me was to mix the eggs well, salt them and then let them sit for about 10-15 minutes. You will notice a slight color change. This is good. The salt emulsifies into the egg mix and actually is more uniform. Salting them after they're cooked doesn't allow the salt to mix well.
That is how I do mine. Beat add a little salt and mustard powder beat properly and let rest for 15 minutes. DO NOT beat again. Add to a low heat pan with room temp butter.
No not a fan of the runny scrambled eggs. I want solid chunks for my scrambled eggs. Ramsay's method is interesting high heat then remove off heat, back to high heat (hot ones episode). Absolutely FANTASTIC video thank you for the times and directions overlay that HELPS so much. .gotta make some eggs (also why didn't you use bacon fat?)
Trés Fantastique French omelette. First time I tried " wet inside" consistency. I believe your right......won't go back dryish omelette/scrambled again.🤤 I just finished devouring it. Oh boi, binged watched yer channel last night, now I'm worried about the binge eating!
I so appreciate you and all that you do! Please don’t say snot when in the food world. I think I have watched all of your videos and love you as well ❣️
That is definitely a proper scramble. I learned that technique recently. It's different from what I was used to but I immediately started making them like that after my yolk got broke.
Good morning it's beautiful outside nice and dark here in Independence MO. Woke up at 4:30 ish hungry for egg's perfectly done with fresh fruit and black coffee & whole wheat toast. So here we are going to the Web for info and your's shows up. Thanks for your time and knowledge good health for you and your's Dave Hughes 🎣🤠and the Polish Princess Paula. Happy cooking and beautiful eating always.
Those scrambled eggs… I had them like that from a buffet in Vegas (I think it was Mandalay Bay) and my mind was blown. I spent a few weeks experimenting and landing on your exact method! Years later I married my wife who prefers them overcooked lol. Maybe I’ll give them another shot and see if she’s changed her mind
I have no idea how this isn't more popular but here's my take on that same style you might want to try. I like to start with some fresh vegetables in the pan first like sweet peppers, onions, tomatoes, and some herbs all chopped fairly fine. Once those are cooked to near the end result texture I like I add the eggs with some more butter and start stirring aiming for a similar end result as this. The flavors, texture, and juiciness the vegetables and herbs provide really take the eggs up a few notches but maybe it's just me.
The discipline it must have taken to make every egg pun before the obvious egg head joke is unimaginable. Also im watching this while eating the sunny side up eggs that I made with the water and lid method… I don’t do it because it makes the best egg, I do it because I’m lazy.
Try this with your sunnysides... reheat some dal tadka (butter yellow dal), spoon a large circle of it on your plate. Place a sunnyside on top. Garnish with chives. (Also consider feta, lightly salted avocado cubes, maries mild habenero sauce, etc). Dude.
I totally agree! I always order eggs over medium in a restaurant! I also wanted to say that I set a timer for 2 minutes for the 1st side. People make fun of me for it but, hey, it works for me!
I do my eggs on medium heat, stovetops vary of course, sunny side up kinda. I slap a transparent lid on it right away and cook till the tops just cloud over. I pull the lid and any condensation on the lid gets poured over the eggs to finish the whites. They aren't the iconic sunny side but when done well, the bottoms are a little crispy, its barely any work and the yokes are awesome ! I sometimes feed a little butter around the edges once I get em started to help crisp em up more, adds moisture to the pan as well so the tops finish nicely. Seasoning in the pan is best too cause it cooks into the egg. Hate me if you will, but I cook for me :D
My favorite is poached eggs. I seldom go to the trouble at home, though. I eat more sunny side up at home since I can just heat the oil and put the eggs in and come back in 3-5 minutes. The cooking time depends on the smoke point of the oil of choice. If I use oil with a lower smoke point, I use a lower temperature and cook them a bit longer. If I use oil with a higher smoke point, I use a higher temperature and cook them for less time. Over the years, it's not too hard to learn to let the eggs cook free of supervision. Granted, keeping an eye on them matters more in the restaurant.
Same, but I found an easy way that doesn't require dropping them into boiling water. Melt butter or use oil in a small pan, cook two eggs until the whites start to harden, and a bit of water and cover until the yolk has a thin white layer. It's basically steaming them.
Generally, there is a time and place for everything. The only time I want my fried egg well done/hard, is when it's in a bacon and egg toasted sandwich. That way, you don't lose yolk, it's not too messy, and the butter and bacon grease provide the required moisture.
my trick there is to make sure that the yolk is more to the side of the sandwich I'm going to bite into first. Get about half of it in the first bite, then the rest is enough to lubricate the bacon.
My parents took me to France years ago and this is what I learned, The Frence take cooking super seriously and they love butter and snails. The service at a French restaurant was the best I have ever had.
Good video man 💯 flipping is a lot easier in small pans you're a pro so makes is look easier then it is for most eggs is pretty hard to flip I do it every day n still break them lol. On the sunny side I break the white membrane and do it low but that's just how I was shown this is a great way to!
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.
Dude, I won't make any egg puns but will say you've covered the subject extremely well, with one exception. Growing up in the mountains and valleys of Virginia, there was one egg-cooking method that ruled them all--fried in bacon grease. You splashed the white and yolk with the hot bacon grease as you fried to get the consistency of your dreams. You then took buttered toast with jam and made a bacon sandwich to mop up the eggs. People still refer to eggs "with ham and jam." Keep up the outstanding work.
So he likes his scrambled eggs “undercooked” but doesn’t like over easy eggs to be “runny”… 🤔Hmmm🤷♂️. As a Hispanic who enjoys breakfast tacos I cannot do mushy scrambled eggs on a tortilla… but to each’s own.
Good job. I also make perfect eggs including scrambled with avo oil s&p but always on a preheated stainless pan but i prefer my old Cochlan's stainless griddle made in Winnipeg, Canada👍🥚
You should try fried eggs Indian style. Lots of oil in the pan, a good 1cm deep. Heat oil until smoking and really hot. When you crack the egg in it will bubble and splutter and the egg cooks in 20 seconds. No need to flip. You end up with lovely crispy egg white and soft runny yolk. Great in a bread roll with some tomato and chilli chutney. Perfect hangover food!
Thank you! Years ago I knew a guy from Sri Lanka who used to fry eggs like that and they were perfect. I know what I’m trying to recreate for lunch today.
country style scramble is my favorite, and they're easier. turn off heat right before they're done, add shredded cheese, mix in pan until done. that's my preferred way.
I have been making the Sonny's Egg style for years and everyone loves them and have never had eggs cooked like that before. They have never had eggs that are not over cooked and have crunchy edges, also they don't look like normal sunny side up eggs. I also add a black pepper to mine. Great advice on not over cooking scrambled eggs... I grew up hating scrambled eggs because I thought that was normal. Now that I know how to undercook them I eat them all the time with everything. Scrambled Egg Tip: Crack the eggs into the hot pan and mix them with a rubber spatula instead of whisk and you get a nice mix of white and yellow in your scrambled eggs. You gotta move fast since they start cooking as soon as you get the first egg in the pan. I like to add some sharp cheddar cheese to mine... no salt when I add the cheese.
That's such a great way to make scrambled eggs man. Just tried them following your video to a tee and boy I am going to make my eggs like this for now on.
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Now with this video down, I sugeggst you make a comprehensive video guide on 'how to choose eggs!' Thank you guys! Great work.
Patrick Stewart is my stepdad.... I love you brother😂
yer like kain from comand and conquer
me gusta
This was an eggcellent video but I think with all the new chicken owners a video pickling eggs, egg salad etc would be much appreciated 🙏🏽👍🏽
So nice to see Walter White turn his life around but keep cookin’
Waltuh
@@sirfizz6518 Are you going to cry?
humor is the spice of life
This is today’s winning comment. God bless you sir.
@@lowdownonenah, just smh at how basic normies are...😅
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
my mom did the same...but...always pulled the eggs %100 slowly til done/with a splash of milk......so the edges didnt feel like eating tough plywood/burnt edges....its true..like a ommelette.....and not like like FRIED scrambled egg with burnt egg/charred edges...
crispy brown edges say butter was used and the eggs were fried/scorched / burnt edges with butter vs oil takes longer to heat....and wont do that......add butter to your bread of choice when done....thin layer of olive olive wont char broil your eggs....heat them evenly....trying to make a really good cheese ommlete this way,always pull eggs slowly til done....
I like crispy edges lol
Cast iron is the pan for life. I got my dad's old twenty-four incher with lid. Takes both hands to lift this monster. When I was a kid pop would cook everything in it. His favorite breakfast was bacon 🥓 eggs and fried potatoes and onions. Good times on the river bank!!! .🎣🤠🙈 Nothing like a sunrise breakfast 🍳 on the river bank. Good health for you and your's Dave Hughes 🎣🤠
You just remember it being better because your mom is dear to you, you're probably cooking them the same.
Had to pause the video to say I also really hate undercooked over easy eggs at restaurants, over medium is the way to go! ❤
I have the opposite problem. I have to order overeasy so they don't overcook them, and they still do sometimes
Almost... every... time.... I guess they are expecting them to set up when they throw them on a cold plate?
You just can't order over easy and not expect the white to run all over the plate. It happens with over medium a lot more than it should too.
@@bensebaugh6017 More accurately, they usually aren't trained chefs and they are usually cooking a lot of orders at once so they aren't going to be perfectly consistent with cooking times. Overmedium is just a safe order to make getting undercooked eggs less likely. Its a gamble no matter what when going to a basic breakfast joint.
That gooey (snotty) part is so tasty though.
@@bensebaugh6017That's because the white is supposed to be runny for an over easy egg.
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.
I do this sometimes too! Actually, I’ll do it this way if one of my yokes broke.
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.
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!!
:08 in.....
TALK ABOUT AN EGGHEAD!
In all seriousness, you are probably my favorite cooking channel. I've learned a lot from watching your videos over the years, and now, at age 53 with my kids being adults, I have much more time to experiment and learn new techniques.
THANK YOU for your videos, and I hope you continue to have a long and prosperous career.
Add brown butter for some nutiness goodness
I usually do Number 7 or I do a version of scrambled egg: crack eggs on medium heat, wait for the egg to go from clear to white and then scramble.... yummy 😋
True that.
with todays prices this must have been pretty eggspensive.
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.
I must say every Badia seasoning I've tried has been great. I'll have to keep my eye out for the Mushroom!
Can't go wrong with that!
Obviously cooking in bacon grease will give you a lot more flavor but would this work with regular say canola oil too?
Our mom was similar. She would fry mine sunny side up and baste the whites with the bacon fat.
@@greeneyesfromohio4103 I cook my eggs over medium in canola oil pretty regularly, and I aim for a bit of crisp on the edges. Nothing like that last sunny side up in the vid, but just a bit. Works pretty well for me. Just gotta make sure the oil is up to temp.
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!!
Really? I thought that was the only way to do it and when I get eggs not cooked that way, that whoever cooked them just messed up. It’s 100% the correct way though
my parents love it that way too, and so do I but I do it crispy under and then over easy. you're not alone!
13:54 This is my new favorite way to cook eggs! The edges are so crispy and the yolk is perfect! Thanks for the great video!
we have two styles of eggs in India that you might want to try and see if you like: "masala sunny side up" is when you sprinkle chopped onion, tomato and chilli powder on top of your eggs (otherwise the same as a sunny side up, but you usually avoid sprinkling stuff on the yolk as it might break). can also be flipped and done over easy. The other is called "bhurji" which is a scrambled egg but you first fry a bit of chopped green chilli, caramelize some onion, a bit of chopped tomato, and then toss in your whisked egg.
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
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.
@A Z I was second in charge for 4 years in two different places, earned multiple certifications through out the journey. Have it as you wish, just like eggs. ΑΩ
@A Z Agree that you have not lost your marbles overall! Have a nice dead sentence in the kitchen. Being a cook is very though! Being a chef 100x harder! Much love my friend whatever you do, wherever you are!
@A Z Oh, you a manager! Glad. I did my first two years in Ireland! Póg mo thóin!
@A Z lol the chef vs cook thing is 100% pretentious nonsense. There are some "cooks" whose jobs are harder than "chefs", at the end of the day it's just a word
I taught myself to make a French omelette a few years ago and it's now my go-to quick-and-dirty late night delight. I rarely have all the right herbs on hand (especially chervil, if you're a purist), but I have a tendency to sprinkle a line of fresh and super-finely grated parmesan or pecorino down the center where the fold will be. I can do the flip, but so often when I make these late at night I've had a few, so I try to be a little more careful.
Sonny's version of sunny-side up looks terrific. I'm going to have to give it a try. I love the fact that you have the runny yolk and the crispy white.
You are an amazing teacher and chef! You teach some amazing techniques and methods!
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 🤤
The scrambled eggs technique on this video is the truth. I went to try it right after seeing this vid. The best scrambled eggs Ive ever had much less ever made. It was silky, creamy, buttery. Didnt even need to add salt or pepper. Def give this a try.
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.
Egg-cellent comment! 😅🥚🍳👍💖
Just stop
Eggcelsior!
@@BoobsIndeed you don't have to be like this
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.
Good point. I also find that adjusting the temp down slightly helps me create a small curd whereas keeping the heat slightly higher (or slightly hotter pan) allows for larger, more whispy or planar, curd.
Great explanation and very true. You’re absolutely right. That’s why I like medium sized curds most. It’s basically the best of both worlds, in my opinion.
YES... I want large curd scrambled.
I do tend to like a slightly larger curd, but still keep that cook time down for the wetter egg in general. Just depends on my mood, though.
medium, and for soft sticky eggs I prefer full flame over small, but holding the pan whole time in the air, and depending on eggs needs I put it higher or lower, it spreads heat in pan better than small heat spot in the middle of the pan from low flame (can be even 10-15min hand muscles work depending on amount lolz but gives perfect result). Also too much butter can kill the soft eggs texture (way better is to have extra butter spread on bread along with eggs, than pieces of eggs swimming in too heavy fat emulsion), plus for perfect scrambles, butter always should be goldened first (not just melted) and smell like nuts before adding the eggs lil later into lukewarm butter. Also whisking eggs is big no, it's not cake we cook... natural spatula whisking during salted eggs warming/mixing on pan gives better outcome
Thank you for this video. Eggs have always been in my top three favorite foods ever. I love them every way you demonstrated,and also poached. But my timing on making the eggs is sometimes off,and i love to cook really good food dfor my family and friends. Thank you for the help,and the comments I've read are very heartwarming. ❤
Dude! Thanks for all you do! I have been learning from your videos for the past year, and am an old fart so I didn't know to subscribe - I just did.
Everything you have posted is awesome, and the eggs post is "La piece de resistance!" Love eggs, and the most challenging decision this morning was which way to try first! I went with Sonny's Eggs, and was not disappointed. Can hardly wait to try the scrambled and then the omelet, and then all the rest!
Thanks again! Great schtuff!! Now let's go!!!!🤪
A method I've come to love for making Sunny side up eggs is to wait for the whites to start going solid, and then taking the spatula to kind of break up the center, thickest area of the white, almost to where it clings to the yolk. It displaces the already cooked white on the bottom and allows the top of the egg to cook a little bit faster, before it starts burning or overcooking the yolk.
I use the corner of the spatula to pierce and drag the membrane of the egg white right after cracking it. 3-5 seconds later I push the semi cooked white toward the yolk so it's fairly even thickness. Adds some nice surface area for crisping. Different strategy but same idea. Your mini white-scramble is interesting though.
Sonny, you look great!!! 😊 Thank you for this video, I always mess up eggs. 😂
Thanks! I'm loving it
Walter teaching Junior how to make breakfast. So wholesome.
But seriously great video, I always mess up over easy eggs so this helps.
I like the new look, you have a good head shape lol your puns are good as well
I'm going to try that hybrid sunny side up version...looks beautiful!
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. 👌😎
Love all your videos/recipes Sonny! Never had anything but good experiences using your recipes (especially the Peri-peri chicken, mayo, crispy chicken wings, & dauphinoise). Keep it up!
Great egg overview. I 100% agree about the scrambled eggs. I had only had the hammered style of eggs for about the first 45 years of my life. But I was on a business trip in Tokyo and hotel breakfast featured a French (or at least French-trained) chef. The scrambled eggs were loose like you made and just blew me away. So delicious! I've been trying to perfect it ever since. I've been using cream, but I'm intrigued by your butter-heavy, no-dairy, method. I'm going to have to give that a shot tomorrow morning. Great video. Thanks.
Butter, made from milk. 😊
@@woodstream6137 LoL! Fair enough. I did think of that AFTER I posted, but there you go. I find I do prefer my scrambled eggs with milk and/or cream - just a touch. I do agree that they are best served loose.
@@toddwynia7491 same here, a splash of milk. Another video said it helps separate the proteins which should keep them fluffier. I'm not fussy either way to be honest.
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!
Hello to you from Canada. Great video very well explained the reason why the techniques and the taste test were great. Very entertaining.
Great vid, as always, Sonny! Bacon fat + well-seasoned cast iron = my favorite crispy egg.
Welcome to the Club! You wear it Well! 💪🏽👍 also congrats on the voice-acting and/while still bringing much delighted content, including the fridgerino. Love how everything evolved! ✌️
I cooked scrambled eggs as you instructed and I have to say. The texture and flavor is astonishing
Sunny side up on high heat with oil or bacon grease is the way to go for sure! The crispy white + runny yolk combo is to die for.
Oh you may die from that bacon. Swine is well.....full of toxins. Look it up ..next time strait in the trash with bacon. Welcome. Now you'll live an extra 10 years.
I like solid - but NOT crispy overcooked whites.
Love this, both your videos and your new head. And love your fun attitude when cooking, sometimes I'll watch videos of dishes I don't care about just to catch a laugh
Love your cooking! Love your humor!!
That cut is fresshhhhhh🔥🔥
I should have done it long ago! feels good
@@thatdudecancook looks good 👍🏻
@@thatdudecancook and egg shaped do i smell a plan
Fr! Much better!
Looking like Jason Vororhees’ brother
Sonny, when you said it tastes the way a wet dog smells my heart sank. I have always said that about my dad’s scrambled eggs and I got called crazy 10000 times. I’m so happy I have you to back me up on this. I can’t wait for them to see this.
lol😂
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.
Hell yeah
The last egg in your video is exactly how I love it in Viet dishes, it’s sooo good especially with scallion oil. The runny egg soaks perfectly into the rice
Our tastes and preferences are identical, so I'm going to try cooking my scrambled eggs your way. Looked amazingly different than the ones I've dealt with my entire life. Awesome channel, thanks brother.
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.
A spoon and bacon grease is how you cook the top.
@@1donniekak I use a torch.
I just use the oil over the yolk, but I make sure to get around it on the thicker part first to solidify that (as he did in the video), then slowly add a bit of oil at a time over the yolk to just barely cook the top right when you're about to pull it out of the pan. :o In my experience, it doesn't seem to have much impact on the inner yolk if you are just doing a couple drops of oil at a time.
The way i grew up with them is "sunny side up / steamed" method. Cook normally and about half way through cooking put a shot of water down and cover with a lid (bowl on a griddle) and continue cooking until that top yolk seals up.
Poached is another one of my favorites.
How does this work with putting water and oil together?
That's what I do but with less water, probably.
@@jonw2570 Just fine, it spats a bit but you are covering them so it's not a huge mess. And maybe a shot of water is a bit much, probably half a shot for 2 eggs.
@@erat91 Thank you!
I do like to use water and sometimes a cover to steam; to not get that brown crunchy edge. Which a lot of people don't like:)~ I agree for scrambled or omelettes is 3 eggs but a splash of water that evaporates and adds density with air bubbles as it evaporates while cooking. For a french omelette; lots of butter and roll:)~More than you used actually:)~ Though your omelette was beautiful
First time seeing this channel. Really enjoyed the video! GREAT information...and a great delivery. Love the style of commentary. Thanks for great content!
Love you man how good you telling new chefs how easy and slow you need to be….. cheers bro.
Dude is 100% right about the scrambled eggs. I started “undercooking” my eggs from how I used to make them a few years ago and have never looked back!
9:00
My wife used to call these scrambled soft and she asked for those in the restaurant and generally they were not burnt but not nearly as nice looking as the ones you did!
he's 90% right... gentle heat, use a spatula , when the egg starts to cook run the spatula across the base of the panlight, fluffy moist eggs!
low and sloooow
Sonny? More like Daddy now with the fresh cut 🔥🤘🏻 Keep ‘em coming!!
With scrambled eggs I actually have had the exact opposite experience. I was always served very wet eggs and never liked them, it was only after I started cooking for myself and was able to experiment that I realised I actually like them cooked all the way through. Now though I’m questioning everything, is this how people who enjoy well done steaks feel?
No questioning needed. One man's trash is another man's treasure. You like what you like, regardless of how the French do it or don't.
I do not like my scrambled overcooked, but I do not like them wet. I have had them done "right" and they are just wrong. for me. 😎
When I add the egg to the pan for sunny side up eggs I stagger adding the yolk giving a little time for the white to start cooking so that it sits well above the egg white
That was a fantastic video thanks!! But you forgot basted soft, my fav. I usually butter the pan, add my eggs and on low-med heat cover with a lid and spray a little water underneath and only cook until the egg develops a thin white cover (no snotty whites lol) they are perfectly runny and fully cooked everytime and they look amazing too! ❤
He did mention your preferred method tho😊
@@mrv6159 I have a picture of my perfect basted soft eggs but it won't let me attach it here 🙈
@@mrv6159 He only basted the whites with oil on Sunnyside eggs, that is not basted soft.
That scrambled egg is EXACTLY how it should be done!!!!
Nope, fucking gross
Another secret for scrambled eggs my Grandma told me was to mix the eggs well, salt them and then let them sit for about 10-15 minutes. You will notice a slight color change. This is good. The salt emulsifies into the egg mix and actually is more uniform. Salting them after they're cooked doesn't allow the salt to mix well.
That is how I do mine. Beat add a little salt and mustard powder beat properly and let rest for 15 minutes. DO NOT beat again. Add to a low heat pan with room temp butter.
Forgot to say, I use a well seasoned cast iron pan.
No not a fan of the runny scrambled eggs. I want solid chunks for my scrambled eggs. Ramsay's method is interesting high heat then remove off heat, back to high heat (hot ones episode). Absolutely FANTASTIC video thank you for the times and directions overlay that HELPS so much. .gotta make some eggs (also why didn't you use bacon fat?)
Trés Fantastique French omelette. First time I tried " wet inside" consistency. I believe your right......won't go back dryish omelette/scrambled again.🤤
I just finished devouring it.
Oh boi, binged watched yer channel last night, now I'm worried about the binge eating!
I love them over medium with that little bit of crunch too. 😋
I so appreciate you and all that you do! Please don’t say snot when in the food world. I think I have watched all of your videos and love you as well ❣️
why snot?
@@thatdudecancook I believe that you said that describing the white of an egg 🥚 ? Have I misheard ?
@@viviannedelavega605 it was a pun lol
why (s)not?
I get it, Egghead Egg recipes! Good joke. Love your content!
It's funny that my first video as a bald man is about EGGS lol
@@thatdudecancook Masterfully timed lol
That is definitely a proper scramble. I learned that technique recently. It's different from what I was used to but I immediately started making them like that after my yolk got broke.
Good morning it's beautiful outside nice and dark here in Independence MO.
Woke up at 4:30 ish hungry for egg's perfectly done with fresh fruit and black coffee & whole wheat toast. So here we are going to the Web for info and your's shows up. Thanks for your time and knowledge good health for you and your's
Dave Hughes 🎣🤠and the Polish Princess Paula. Happy cooking and beautiful eating always.
the last is THE way to cook SSU..in Australia we call them Fried Eggs..nothing like that crunch and a runny yoke..Heaven 😋😋😋
Those scrambled eggs… I had them like that from a buffet in Vegas (I think it was Mandalay Bay) and my mind was blown. I spent a few weeks experimenting and landing on your exact method!
Years later I married my wife who prefers them overcooked lol. Maybe I’ll give them another shot and see if she’s changed her mind
I have no idea how this isn't more popular but here's my take on that same style you might want to try. I like to start with some fresh vegetables in the pan first like sweet peppers, onions, tomatoes, and some herbs all chopped fairly fine. Once those are cooked to near the end result texture I like I add the eggs with some more butter and start stirring aiming for a similar end result as this. The flavors, texture, and juiciness the vegetables and herbs provide really take the eggs up a few notches but maybe it's just me.
And that's the moment Sonny became Heisenberg.
The discipline it must have taken to make every egg pun before the obvious egg head joke is unimaginable.
Also im watching this while eating the sunny side up eggs that I made with the water and lid method… I don’t do it because it makes the best egg, I do it because I’m lazy.
I love to cook and especially like to cook (and eat) eggs. Thanks for the tips!
Try this with your sunnysides... reheat some dal tadka (butter yellow dal), spoon a large circle of it on your plate. Place a sunnyside on top. Garnish with chives. (Also consider feta, lightly salted avocado cubes, maries mild habenero sauce, etc). Dude.
Nice Walter White cosplay 😭👍👍
I totally agree! I always order eggs over medium in a restaurant!
I also wanted to say that I set a timer for 2 minutes for the 1st side. People make fun of me for it but, hey, it works for me!
Great video! I’ve been cooking eggs a long time but I learned some stuff today!
When doing sunny side up, you can also take a blow torch to the egg whites. Gives it a nice crisp while preserving the yolk.
I do my eggs on medium heat, stovetops vary of course, sunny side up kinda. I slap a transparent lid on it right away and cook till the tops just cloud over. I pull the lid and any condensation on the lid gets poured over the eggs to finish the whites. They aren't the iconic sunny side but when done well, the bottoms are a little crispy, its barely any work and the yokes are awesome !
I sometimes feed a little butter around the edges once I get em started to help crisp em up more, adds moisture to the pan as well so the tops finish nicely. Seasoning in the pan is best too cause it cooks into the egg. Hate me if you will, but I cook for me :D
My favorite is poached eggs. I seldom go to the trouble at home, though. I eat more sunny side up at home since I can just heat the oil and put the eggs in and come back in 3-5 minutes. The cooking time depends on the smoke point of the oil of choice. If I use oil with a lower smoke point, I use a lower temperature and cook them a bit longer. If I use oil with a higher smoke point, I use a higher temperature and cook them for less time. Over the years, it's not too hard to learn to let the eggs cook free of supervision. Granted, keeping an eye on them matters more in the restaurant.
Same, but I found an easy way that doesn't require dropping them into boiling water. Melt butter or use oil in a small pan, cook two eggs until the whites start to harden, and a bit of water and cover until the yolk has a thin white layer. It's basically steaming them.
Generally, there is a time and place for everything. The only time I want my fried egg well done/hard, is when it's in a bacon and egg toasted sandwich. That way, you don't lose yolk, it's not too messy, and the butter and bacon grease provide the required moisture.
my trick there is to make sure that the yolk is more to the side of the sandwich I'm going to bite into first. Get about half of it in the first bite, then the rest is enough to lubricate the bacon.
Love the fresh cut looking good my chef
Eggcelent dude! You knew that was commin. Knew most of what you shared except the last. Gotta try, thanks and cook on
My parents took me to France years ago and this is what I learned,
The Frence take cooking super seriously and they love butter and snails.
The service at a French restaurant was the best I have ever had.
Waltuh... put the egg in the skillet Waltuh... We gotta fry it over easy, Waltuh... Just like Gus likes it, Waltuh.
Sunny has become the egg.
I love how Walter White is showing me how to cook all the eggs instead of trying to cook something else! I love this video!!
Good video man 💯 flipping is a lot easier in small pans you're a pro so makes is look easier then it is for most eggs is pretty hard to flip I do it every day n still break them lol. On the sunny side I break the white membrane and do it low but that's just how I was shown this is a great way to!
Didn't see the sponsor my bad lol
Thank you so much for this egg tutorial!I am totally with you dude, over medium is the way to go unless you're looking for a creamy scramble.
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.
😂
But why are there dents in the fridge?
Me rn at 04:58 😂😂went thru 3 egg so far
Love the egg cosplay
😂
ThatDudeLooksGreat!
Dude, I won't make any egg puns but will say you've covered the subject extremely well, with one exception. Growing up in the mountains and valleys of Virginia, there was one egg-cooking method that ruled them all--fried in bacon grease. You splashed the white and yolk with the hot bacon grease as you fried to get the consistency of your dreams. You then took buttered toast with jam and made a bacon sandwich to mop up the eggs. People still refer to eggs "with ham and jam." Keep up the outstanding work.
Having worked with countless "chefs" who cannot cook eggs if their lives depended on it, I really appreciate this video.
So he likes his scrambled eggs “undercooked” but doesn’t like over easy eggs to be “runny”… 🤔Hmmm🤷♂️. As a Hispanic who enjoys breakfast tacos I cannot do mushy scrambled eggs on a tortilla… but to each’s own.
Yeah, I always liked that crispy stuff too. Thanks for the tips.
Good job. I also make perfect eggs including scrambled with avo oil s&p but always on a preheated stainless pan but i prefer my old Cochlan's stainless griddle made in Winnipeg, Canada👍🥚
You underrated the finesse of the basted egg. It’s so delicious, especially on eggs benny.. 2 ⭐️
You should try fried eggs Indian style. Lots of oil in the pan, a good 1cm deep. Heat oil until smoking and really hot. When you crack the egg in it will bubble and splutter and the egg cooks in 20 seconds. No need to flip. You end up with lovely crispy egg white and soft runny yolk. Great in a bread roll with some tomato and chilli chutney. Perfect hangover food!
Thank you! Years ago I knew a guy from Sri Lanka who used to fry eggs like that and they were perfect.
I know what I’m trying to recreate for lunch today.
I love dipping toast and other stuff in the yolk of sunny side up.
country style scramble is my favorite, and they're easier. turn off heat right before they're done, add shredded cheese, mix in pan until done. that's my preferred way.
Lol..I order over medium for the exact reason 😊
You are a Eggspert love eggs learned a lot thanks will try some of you eggsalant tips 🥚🥚🥚🍳🍳🍳
I have been making the Sonny's Egg style for years and everyone loves them and have never had eggs cooked like that before. They have never had eggs that are not over cooked and have crunchy edges, also they don't look like normal sunny side up eggs. I also add a black pepper to mine.
Great advice on not over cooking scrambled eggs... I grew up hating scrambled eggs because I thought that was normal. Now that I know how to undercook them I eat them all the time with everything.
Scrambled Egg Tip:
Crack the eggs into the hot pan and mix them with a rubber spatula instead of whisk and you get a nice mix of white and yellow in your scrambled eggs. You gotta move fast since they start cooking as soon as you get the first egg in the pan. I like to add some sharp cheddar cheese to mine... no salt when I add the cheese.
Sebastopol? What a small world! Who would of thought haha Keep up the great work man. Your vids have inspired me to cook at home more often.
For the times you suggested, do you bring the eggs up to room temp, or right out of the refrig?
Love this channel. Great sense of humor and cooking as usual!
That's such a great way to make scrambled eggs man. Just tried them following your video to a tee and boy I am going to make my eggs like this for now on.