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

Fried eggs are always better with a bit of crispness imo

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

ah yes, the episode where adam let's out all of his pent up anger towards "some guys in the comment section"

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

My trick for flipping over-easy eggs is to tilt the pan at about 10-15° and allow the egg to slide onto the spatula. I prefer a whisk because I can fold in some air into the eggs to make them fluffier. I used to work with a cook who was an arrogant jerk but he did give me some good advice. He told me that if you slightly over cook or undercook someone’s steak they won’t notice. But if you do that to their eggs they’ll lose their minds. People are very picky about their breakfasts

For someone who loves heterogeneity, it surprises me Adam doesn’t cook his scrambled eggs by cracking them into the pan immediately and scrambling them while it cooks

In medium-high temperature, after the white part is almost done, you can drop a little water and close with a lid. The steam will cook the upper side of the egg in 14 seconds! It’s easy, safe and the egg looks great. Try it and leave a comment here x)

Awesome video! I love how you explain different ways to cook the egg for different results!

These series have helped me so much because over the years people just say mid- high and some people don't understand what that mean they way he said just south of medium tells you exactly where to place your heat even though most stove you will have to adjust this gives you better instructions to know what to look for on top of the little details people gloss over as starting cooks

Since, Thanksgiving is done, for Christmas this year, I think we need an video on making eggnog

18 years ago I was on holiday ("vacation") in Colorado. I ordered breakfast and the waitress asked how I wanted my eggs. My blank expression led to her rolling off a list of a dozen ways of having my eggs. My American friend suggested that I would prefer "over easy", which is what I ordered. The waitress came back over a few minutes later and asked how British people ask for eggs in the UK, since she often saw the same confusion with British customers and wanted to improve her customer service. I shrugged. "In the UK, you just ask for eggs. Then, the chef decides how eggs are going to be produced that day, you get your eggs, and you smile and say thank you, regardless of how you prefer them." The waitress was shocked and, I'm assuming, vowed never to visit these shores voluntarily.

My trick with omelets is to have the pan at a medium/low (4/5) and for that size pan I'd probably do 2 eggs. Once I poured the beaten egg mixture into the heated pan I swirl it around so that about half of the side gets a coating of egg, put the toppings on one half of the circle and when the egg looks pliable I gently use a for against the side riding the thin egg layer. Get a little under it from the center of the side you're going to flip and usually the egg is firm enough that I can pull it over with my finger tips. Let the toppings get a little melty/warm inside and then serve.

I always keep an old Bell jar lid around to make my eggs over easy. Lightly butter it up and drop the egg right inside, gives it a nice round shape and keeps the whites from spilling everywhere. Use the same technique to make mini-omelettes for sausage biscuits breakfast sandwhiches. Makes flipping super easy and the final product looks fancy because it's a pretty pristine circle 75% of the time.

I see Adam is in the "getting back at commenters" phase of his UKposts career

101 type instructionals are genuinely a great idea both for those that don't have that foundation outside of highschool home ec class, and for those of us who just wanna hear you go into details that we maybe either never knew, forgot, or just do diffrent.

I prefer the draw approach to scrambled eggs. Basically you use a smaller pan and get it hot with some butter, then you drop in the mixed up egg mixture. Once it's down you wait a few seconds until it forms a lower layer that is mostly set then you draw your flat or bent spatula (flat is best for me) across it and you get a solid ribbon of egg. You repeat the process building layers so the eggs get really fluffy. Once most of the liquid is made solid you start breaking up the big fluffy mass after turning off the heat and taking the pan off the stove. Carry over heat will be enough to finish the liquidy bits and you end up with perfect light and airy scrambles. Edit: if you've ever seen korean tornado omelets it's basically the same idea but less fancy.

Re omelettes: if you want to get it done super quick, use a wok on maximum heat and a give it more butter/oil than usual, throw in your beaten eggs, then use chopsticks and the high, rounded side of the pan to roll/toss it into a kind of pointy cylindrical shape. Be warned: precise timing is everything with this method! It only takes maybe 30 seconds from the egg hitting the pan to taking the finished omelette out, so you need to have your technique down. But if you get it right, there's a really nice contrast in texture between the outside and the inside that you don't get with a regular omelette. Note, though, that this method only works if you're literally only having eggs. If you're planning to add extra ingredients then you need a slower cooking time, so do it Adam's way and you'll be golden, just like your eggs!

Ok, I want to sincerely thank you for this video. I cook. My husband cooks. Some of our adult children cook. We have a child with autism - person first here - that we, the parents, have struggle to teach them how to cook eggs because by the time you even try to explain what you are doing... the egg is done. This, they can watch again and again until they feel comfortable to attempt eggs again. Rn, they only want to cook white rice, beans, oatmeal, pancakes, and french fries - which they love soggy. Eggs are well... the devil, and they refuse to attempt again. This is so perfect to not only teach them, but to show them that is not your fault that the egg wasn't perfectly runny, eggs can continue cooking even after you plate them. Thanks for leaving the scene where you tried to set the camera down and the egg went from over easy to medium. Thanks for making a "not so perfect" omelette. If I could hug you, I would. Gracias, mijo!

I think what I like best about your cooking channel is how you talk about what visual cues, audible cues, textural, smell, so on and so forth, when something is getting to a certain stage. You didn't just say "let the eggwhites solidify a bit, then flip." You point out and describe the actual signs & changes so that people will know exactly what you're talking about. Thank you!

OMG - basting and fried - my grandmother did this! What a memory you've evoked. Thx!

I appreciate you posting this. I'm 19, and I wasn't taught how to cook so I'm currently teaching myself. I'm working on omelets at the moment. I don't trust myself to cook raw meat but I'm getting there! (yes, i can make microwavable things. I'm talking about oven/baking)

My favorite trick is to cook bacon in the pan first, and leave all the bacon fat in the pan to then cook the eggs in, instead of using butter / oil. It's delicious, resourceful, and I never have issues with sticking in my stainless steel pan from this. I do over-easy, and I flip with a spatula when I do this - usually don't have issues tearing the eggs when I do this, though occasionally I'll put a hole in the "bottom that's now the top" side after flipping, and just letting it be and then flipping it over one extra time (as you mentioned) will seal those up instantly and keep the yolk from running out when it's served! And they get wonderfully golden-browned in bacon fat

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

This definitely gives me some more things to try. "Mistakes are always edible" is the reason why I tend to fall back on eggs. I was hesitant on the gooey options because they look raw and I don't know enough about food safety yet but you make some of those look so tantalizing.

I like and agree about most of your techniques. I cook eggs differently depending on what I'm using them for. For me various food combinations call for different methods. So therefore I use a range of the methods you outlined. When it comes to fried eggs I usually like to maximize yolk because I'm a toast dipper. I don't really care if the egg white is a little browned or perfectly soft and white. I just try to avoid browning them so much they become hard to cut on the plate. I'll do sunny side up with the cover method or the baste method. That mostly depends on what I'm cooking with. If I have a really good pan and spatula I like to do over easy. If I have good heat control I can cook the flipped side just right so there is just a thin skin on top and yolk is still maximized. I like it best when the yolk is just heating up to warm. Whatever method I use I make sure there is no slime (or some people call it egg snot). I'm not as picky about browning or maximizing yolks if I'm just planning to throw a couple of fried eggs on top of a plate of biscuits and gravy or corned beef hash. Pretty much any fried egg that's neither "well done" nor runny (snotty) works for me. I like using olive oil mostly but will on occasion use butter. I've even melted a pad of butter into the olive oil and mixed it well. Tastes great! I've utilized the bacon grease after cooking bacon as well. That is especially good when making scrambled eggs or omelets. It gives the eggs an extra dimension of flavor. When it comes to scrambled eggs or omelets I really like them browned a little. Using the proper heat you can brown them without over cooking or making them dry. I like the flavor of the browned eggs and they also seem to be more of a substantial meal than when leaving them mushy. I don't like it if I'm served scrambled eggs that are mushy, wet, or watery. I like them browned on the outside but fluffy and moist on the inside. Sorry about the long reply. I was inspired because I love eggs and liked your cooking video!

100% agree with the crispy egg in Asia, that was the only way I had eggs growing up and I didn't know about all the other ways to have eggs until my teenage years. Still love having a crispy egg on top of a beef noodle or when I make egg whites I always make them crispy.

11:00 I'm viscerally reminded that most Americans do not cook with chopsticks. Though for the people who want to try it, I really recommend making scrambled eggs with chopsticks. The curds (pieces of egg) are a lot smaller because your stirring utensil has a finer tip and allows you to move as faster than a clunky wooden spoon (or at least my instincts tell me that). Cooking eggs,flipping small pieces of food, and stirring a boiling pot of long noodles make chopsticks the superior cooking utensil in my eyes. Though, I do acknowledge that this is just a matter of cultural differences and that wooden spoons and tongs have their place in the kitchen.

I once ordered eggs "over barely" and was delighted with the result. Evidently the cook used a low heat, turned the eggs just as soon as possible, and lifted them the minute the whites were set. No crispiness and no uncooked white, with a warm but runny yolk. Just perfect.

9:30 “eggs are cheap…” Poor Adam didn’t know what was about to hit us…

Chapters 0:40 - the butter clue 1:55 - Sunny side up 8:53 - Eggs over easy 10:09 - Scrambled eggs 11:38 - Omelette

I love how Adam doesn't just give you cooking instructions but explains the physical and chemical processes that happen to the food when it's getting cooked. I feel like I'm actually learning something that I can apply to other things.

I like to add Sriracha to my fried eggs so I tried adding Sriracha to the scrambled egg mixture before cooking. It was really good and if you add enough you can taste it in the eggs after they are done. I also recommend minced garlic it then tastes similar to the eggs in hibachi rice.

Good stuff! I learned a couple things over the years that I don't think you mentioned that might help... 1. To help a little with not overcooking, yes, get them out of the pan before they are done, but I also slide the pan over to a cool burner as I go to reach for the plate (every second and degree of heat counts). 2. I learned to make omelets with just one or two eggs by NOT scrambling in the pan but rather pick up the pan, tilt and rotate the egg around the pan, (basically introduce a little centrifugal force). I spreads the egg super thin. Good for people who mostly want the filling, and just enough egg to wrap it. Cheers!

10:15 I like to do my scrambled eggs a bit differently, I usually start them like sunny side up eggs (like I'll put maybe 4 eggs in the pan) and let the white set, then I'll move it around with a spatula and break the yolk that way. Gives you an amazing non-homogeneous egg scramble with larger pieces of whites and yolk. Amazing, especially if slightly undercooked

I can definitely say that the egg is THE most versatile ingredient of all time. It has many functions, it acts as a binder, emulsifier, rising agent etc, it’s a dish on it’s own and pretty much everyone loves eggs, they’re cheap, convenient, fairly long shelf life, nutritious, low in calories and tasty as hell. Eggs for life

For over easy eggs, I found it to be significantly easier to have your pan off the stove altogether. Letting the pan drop slower than the egg falls, the landing is a lot less harsh. Plus, you get a little extra control with your elbows closer to you.

I love your channel! There are not many like it on UKposts. You actually share very valuable knowledge in an entertaining way.

“A lid, a lid” made me laugh much harder than it should

I used to work at Dennys, my tip for getting a good fold for the omelet is to only fold and half, and use the pan to fold the egg onto the plate. What you do is cook it just as you said, put your toppings on, then slide the omelet half onto the plate and use the edge of the pan to fold it in half. If you overcook it, then the omelet will just break and you have 2 bits of scrambled eggs with toppings between them

I just saw this and afterwards went to try to flip my first over easy egg - and it worked ! Thanks Adam! That felt empowering. 😊

I've been finding that eggs are pretty fun to experiment with, even if I'm just looking for an over easy or over medium egg, it's fun to try different things with them and just get better at making them, learning what works well and not so well, while still ending up with a decent result.

I lived with my mate and his partner was Thai/ Chinese, her mum in her 80's was Chinese. She would put the pan on so hot and then the egg would almost explode. She loved the fully completely cooked egg, she turned it over also. It was amazing to watch. Over crispy egg is a Asian delight.

Here in Spain it’s traditional to baste the eggs while they’re swimming in a pool of hot olive oil. That’s how my grandma always made eggs. They came out extremely crispy

Watched this last night, got inspired, bam. Crispy Egg, Bacon, cheese, bagel, delicious lunch for my wife and I today. Simple, fast, easy, all three.

As a cast iron lover, I always flip my eggs with two spatulas. One goes under as far as it can, and supports the egg while the other goes the rest of the way under! I know my eggs lmao

I actually make my scrambled eggs a different way, but that way is still great. I crack them directly into the pan, as if I were making an unbroken egg. I let them sit there for a good few seconds, then I break them up and scramble them around. You get this nice effect where there are bits of white and bits of yolk, instead of it all becoming one. Great video.

Hey Ragusea, you should try the "hot pan" method for making scrambled eggs, it's my favourite. Heat the pan to medium-medium high and then add your eggs and IMMEDIATELY take the pan off the heat, now stir letting the heat from the pan alone cook the eggs (I stir infrequently for large curds). Keep going until you have the first curds sorrounded by a mass of soft scramble, pull a little early to account for carry over cooking. It takes a bit of practice and you can return to the heat briefly if you think it needs a bit more to set. If you're looking for efficiency and pleasant textural contrast in your breakfast this method is best in class.

Both my grandmas and my mother used a fork to stir eggs to scramble. They couldn't afford fancy tools in the kitchen. Their omlettes were so delicious. ❤

I like to make a really messy scramble by just cracking the edges straight into the skillet whole and then scrambling them with a silicone spatula as they cook. You get a lot of variety in the bits that come out compared to beating the eggs beforehand. I like the mixture of white, yolk, and inbetween that you get this way.

Best way I’ve found to omelette without tearing: don’t stir the eggs. Push in the edges to the center as it cooks. Done bits end up in center and uncooked bits fill in the rest. When it’s still a little wet, remove from heat, add the filling, and cover for a minute. No stir makes no breaks to rip when you fold, and the last minute steaming makes it a little fluffy.

My favorite way to make eggs lately has been Tamagoyaki (japanese omlette). it has a fair bit of extra moisture from the dashi, mirin and soy sauce which makes it super soft and fluffy and is lightly sweetened with a pinch of sugar. Its really damned fun to make in those cute square pans, got a cheap small non-stick one off amazon to make them with. plus since its multiple layers you can screw up the trickier early layers and still have a good looking final omlette at the end. mainly use it as a cheap filling/topping for sushi/nigiri, sliced as a side for another meal (meat+veggies+omlette on a bowl of rice is flexible and easy) or just as-is same as I would regular omlette/scrambled.

I'm french, and an omelette lover, I usually make them quite thick, like 4 eggs for a medium pan, and I don't fold them, I cook it well on one side to get some golden color, then flip it and barely cook the other side, I want it creamy, "baveuse" in french Also don't forget to add as much ingredients as you like, dices tomatos, sliced ham, potatos, oignons, herbs, mushrooms, garlic, anything you like basically and that's why I love it, I can change the recipe each time

Thanks for actually showing what these butter descriptions mean, I've read them so many times and not been entirely sure if I was right in my interpretation...though I admit I never actually tried to look it up.

I like my own classic: speedrun fried eggs. Very high heat and drop in the egg. Season immediately. As soon as you're done seasoning with lots of salt and pepper it should pretty much be done on the bottom. Flip and immediately turn off the heat of the pan. Wait like 10 seconds max and that's it. Almost all the white is done and the yolk is still runny. Absolutely perfect if you don't have the time

For my non-mixed eggs I am delighted by flipping them. It avoids the combination of being burned at the bottom and raw at the top. I like my yolk to be medium done (lot liquid, not super firm), and flipping gives it the heat it needs for that. But in the end I prefer them scrambled. Either in a "normal" sense or omelette style. And just scrambled eggs has like a dozen different methods on it's own. I usually do them by having them set in the pan (like a whole egg) before flipping and breaking it.

great branding by Misen. I recognized the logo on the handle of the pan in the first 30 seconds because I just watched your steak 101 vid. What a great sponsor to have, simple effective branding is so valuable.

"Eggs do not respect hesitancy" that is the absolute truth right there. Happy Thanksgiving 🖖🗽🦃

here in Indonesia we deep fry the egg with oil as deep as you usually use for deep frying chicken or tempura. the egg puffs up really crispy and it's just heaven to eat it with hot steaming rice and sauce of your choice (usually people here use chili sauce. the thai uses sweet chili sauce and I've seen my white friends here eat it with brown sauce)

Really enjoyed ur commentary throughout. Honest, candid and relatable. Good job Adam!

My friend once came back from a trip to America, and when I asked her how her trip was the first thing she said was "the omelettes weren't omelettes". I never knew what she meant until now.

Eggs are what got me into cooking at the beginning of college. Like Adam says, they’re cheap and the mistakes are edible. Cooking lots of eggs was a good cheap way for me to learn basic skills on a stovetop. And when you make mistakes sometimes you realize you like your eggs better that way

My Grandmother learned to cook on the farm. A good breakfast was at least 6 eggs! Always basted. The oil for basting was from the bacon cooked just before it. Basted eggs were never pretty but always so tasty!

I'm a big fan of Browning my butter before putting my eggs in for over easy. The flavor is phenomenal!

my dad only taught me basted eggs and i learnt my own little method of scrambled eggs. basically i just drop them into the pan while the pan is still getting up to heat and that gives me time to put in the 4 or 5 of them i need, wash my hands maybe and get my utensil to start scrambling them. i like them really mixed and rough so the little bits of only eggwhite and only yolk are great to switch up the texture even though by the time i finish ill have mixed them up so many times you wont notice.

I am always amazed by your perfect segways to sponsors!

The first thing I really learned how to cook was fried eggs. When I was broke and In college I made a fried egg sandwich for breakfast almost every day. They're cheap, filling and delicious, and they got me through tough times financially with most of my sanity intact

I would never have thought that I knew so little about cooking something that I eat every day. Very informative video.

Bloody hell that’s why I love this channel; never figured out sunny-side up without crisping the bottom, which I HATE. Going to try the low and covered method tomorrow!

I really liked how Adam talked about how to handle messups and even kept the imperfect folding of the omelette in the video instead of reshooting it just to have it perfect. Makes it so much more enjoyable for total beginners. Like, especially beginners need to learn to be confident about their mistakes. There is nothing worse than an entry level cooking video that only talks about how basic and easy everything is and then everything always turns out perfect. That just would not reflect reality for any home cook. Having been a home cook for 6 years now I can confirm: slipups happen and 99 times out of 100 they will not ruin the dish completely as long as you do not panic about them. 10/10 would recommend this video to a beginner. PS: That 1 time out of 100 is when you accidentally cook a steak well done.

Sooo glad you mentioned French style scrambled eggs, they are the best. For those looking to try some, just make regular scrambled eggs on lower heat so as to keep the water inside from boiling off. Scrape and keep moving while they cook, it will take longer than regular scrambled eggs but they are worth it. French scrambled eggs have much higher moisture content and are just velvet-y, smooth, amazingly soft eggs with a great flavor. 10/10 would recommend

My favourite way is definitely poached but it awesome seeing how amazing they look regardless of how you cook them

When I learned to cook eggs like some point 5-10 years ago I watched a bunch of videos about how to do it and this is by far more instructive than any of them

My favorite way to have an egg is frambled eggs, especially because of how easy it is to make. It's basically a scrambled egg, but you scramble the egg while it's cooking, in the pan. Just crack the egg into a hot pan, wait a bit for the some of the white to solidify, and then start stirring. It gives you a scrambled egg but with some white solids for heterogeniety. It's also one less dish to wash since you're not dirtying another vessel for the mixing.

11:33 someone needs to make a compilation of adam hating on the french because its become a tradition at this point

Best pan for an omelette imo, a well seasoned cast iron fajita pan. Perfect. Every. Time.

“eggs are cheap” *cries in 2023*

For no color on a fried egg you can also put it on high heat until youre afraid the butter will brown, crack in the egg, add a splash of water, cover, and let the residual heat cook the egg through. Works perfectly every time

Adam, I spent 16 years in years system and when I turned 18 I basically could join the military or be homeless. Joined the navy and got out. I didn't make my first eggs until my 2nd year in college and this video would have been great to have. Thanks for making it.

I learned to cook eggs at age ten. I use to put milk in my eggs, I learned that from my mother. I don't do that any more. I put about a half teaspoon of butter to my make eggs fluffier. For basted eggs, I use more olive oil and I too use a spoon to baste. I like my whites a little crispy.

When I was in the Army one of the hospitals' chefs made sunny side eggs perfectly and he would start making mine as I walked into the cafeteria. Absolutely loved that....

“Better to crack on a moderately rounded surface”, I would argue. I can’t find the study, but I remember seeing that moderately curved surfaces were more accepting of a wider range of strike forces and follow-through than a flat or especially sharper surfaces. I switched over and became a master egg cracker. I use the inside convex curved edge of a shallow bowl.

Video Ideas: Do bay leaves actually do anything to your food? Cheese/Chocolate fondue What even is soy sauce?

I have a small non stick pan just for eggs. It automatically creates this even round eggs and you can have any different ways of eggs you want. The best as said is Eggs over easy. Wish I could attach a pic of the eggs it's comes out awesome like a full moon. A small pan just for eggs totally worth it.

At restaurants I always order my eggs Sunny Side Down. But at home I like to make eggs the French way. I enjoyed the video. Thank you for posting.

Hey Adam. When cracking eggs, try tapping two together. Only one ever breaks and it leaves you with a nice clean indent. I've been doing this for 20 years and it always works!