The Best Fried Eggs You’ll Ever Make | Epicurious 101

Summary

Chef Frank Proto guides you through the art of making perfect fried eggs in this engaging cooking tutorial. He emphasizes the importance of using a non-stick pan and controlling the heat, ensuring the eggs cook with crispy, golden edges and a buttery, runny yolk. Proto explains each step, from choosing the right butter amount to the basting technique, all while stressing the significance of careful preparation to avoid overcooking. The video concludes with Proto enjoying the delicious results and highlighting the simplicity of achieving fried egg perfection with the right approach and tools.

Takeaways

• 🍳 The goal is to make a perfect fried egg with crispy edges and a runny yolk.
• 🔥 Controlling the cooking temperature and using lots of butter are the secrets to the best fried eggs.
• 🧑‍🍳 Preparation is key: have all cooking tools and ingredients ready before starting to cook the eggs.
• 🥘 A non-stick pan is recommended for foolproof results, but stainless steel or carbon steel can also be used.
• 🧈 Start by adding a small amount of butter to the pan to grease it before cracking the eggs.
• 🔊 Listen to the butter as it sizzles, indicating it's ready for the eggs.
• 🥚 Crack the eggs on the counter to avoid shell fragments in the pan, and then slide them into the pan.
• 🧂 Season the eggs with salt and pepper immediately after cracking them into the pan.
• 🍴 Use additional butter to baste the eggs, focusing on the whites to set them around the yolk without overcooking the yolk.
• 🔄 Adjust the heat as needed to achieve the desired level of caramelization without burning the eggs.
• 🥄 Use a spatula to carefully transfer the fried eggs to a plate, draining any excess butter.
• 🍞 Serve the fried eggs with toast to enjoy the runny yolk, dipping the toast into the yolk for optimal flavor.

Q & A

What is the main focus of Frank Proto's cooking lesson in the script?

The main focus of Frank Proto's cooking lesson is to teach how to make a perfect fried egg with salty, crispy edges, and a buttery, runny yolk.

What are the key characteristics of a well-fried egg according to Frank Proto?

A well-fried egg should have brown, crispy edges and be cooked in fat, with the yolk remaining runny and buttery.

Why is controlling the temperature important when frying an egg?

Controlling the temperature is crucial to prevent the egg from overcooking or burning, which can result in a non-ideal texture and taste.

What type of pan does Frank Proto recommend for frying eggs?

Frank Proto recommends using a non-stick pan for frying eggs, as it is more foolproof and yields better results.

Why does Frank suggest adding butter to the pan before frying the eggs?

Adding butter not only greases the pan to prevent sticking but also imparts a rich, buttery flavor to the eggs.

What should one do to avoid shell fragments in the eggs when cracking them for frying?

To avoid shell fragments, one should crack the eggs on a counter and then slide them into the pan, using the shell to remove any stray shell pieces if needed.

Why is basting the egg with butter important in the frying process?

Basting the egg with butter helps to cook the egg evenly, giving the whites a nice set while keeping the yolk runny and adding flavor.

What is the role of salt and pepper in the preparation of a fried egg according to the script?

Salt and pepper are essential seasonings for a fried egg, enhancing its flavor and making it a complete dish.

How does Frank Proto suggest serving the fried eggs?

Frank suggests serving the fried eggs with toast to soak up the runny yolk, enhancing the overall taste experience.

What does Frank emphasize as the key to making a perfect fried egg?

Frank emphasizes the importance of setting up properly, choosing the right ingredients, and controlling the cooking temperature to achieve a perfect fried egg.

How does the script describe the ideal texture of the fried egg's yolk and whites?

The ideal texture is described as having a perfectly runny yolk and crispy edges on the whites, with the bottom whites being super crispy.

Outlines

00:00

🍳 Mastering the Art of Fried Eggs

Frank Proto, a professional chef and culinary instructor, introduces viewers to the basics of making the perfect fried egg. He emphasizes the importance of using a non-stick pan and controlling the cooking temperature with butter. Frank explains the need to have all ingredients ready to avoid overcooking and demonstrates the process of cracking the eggs on a counter to prevent shell fragments. He also highlights the significance of seasoning with salt and pepper and using additional butter for basting to achieve crispy edges and a runny yolk. The summary concludes with Frank's final touch of caramelization and the presentation of the finished product, suggesting that fried eggs are simple to prepare when done correctly.

Keywords

💡Fried Egg

A fried egg is a dish made by cooking an egg in a pan with a small amount of fat, typically resulting in a runny yolk and a firm white. In the video's context, it is the main focus and the chef demonstrates how to achieve a perfect fried egg with crispy edges and a runny yolk, which is central to the theme of the video.

💡Culinary Instructor

A culinary instructor is a professional who teaches cooking skills and techniques. In this video, Frank Proto, who is a professional chef, takes on the role of a culinary instructor to guide viewers through the process of making a perfect fried egg, emphasizing his expertise and the educational purpose of the video.

💡Crispy Edges

Crispy edges refer to the slightly browned and crunchy perimeter of a fried egg, which is achieved through careful cooking techniques. The video emphasizes the importance of achieving crispy edges as a key characteristic of a well-cooked fried egg, as shown when the chef describes the desired outcome of 'salty, crispy edges.'

💡Butter

Butter is a dairy product used for cooking and baking, known for its rich flavor and ability to brown food when heated. In the script, butter plays a crucial role in the cooking process, not only for greasing the pan but also for basting the egg to enhance flavor and achieve the desired texture, as mentioned when the chef adds 'a nice big knob of butter' for basting.

💡Basting

Basting is a cooking technique where fat or liquid is spooned or brushed over food while it is cooking, often to keep it moist and add flavor. In the video, basting is used to distribute the butter over the egg, focusing on the white to set it around the yolk without overcooking the yolk, as demonstrated by the chef's actions and explanation.

💡Non-stick Pan

A non-stick pan is a type of cookware with a surface that prevents food from sticking, making it easier to cook and serve dishes. The chef in the video mentions using a non-stick pan for making fried eggs, suggesting it as a foolproof choice for achieving a consistently good result.

💡Caramelization

Caramelization is the browning of food as a result of heat, often accompanied by the development of a rich, sweet flavor. In the context of the video, caramelization is desirable for creating the crispy edges on the fried egg, as the chef observes the egg's progress and notes the 'nice caramelization' occurring.

💡Spatula

A spatula is a kitchen utensil with a flat, flexible blade used for flipping, lifting, or spreading food. In the video, the chef uses a spatula to carefully remove the fried eggs from the pan, draining them before serving, which is a common practice to prevent the dish from becoming soggy.

💡Temperature Control

Temperature control is the management of heat levels during cooking to achieve the desired texture and doneness of food. The chef emphasizes the importance of knowing how to control the temperature when frying eggs, as it affects the outcome of the dish, such as preventing overcooking or burning.

💡Runny Yolk

A runny yolk refers to the liquid center of a partially cooked egg, which is a preferred texture for many when eating fried eggs. The video's theme revolves around achieving this texture, as the chef describes the perfect egg as having 'butter, salty, perfect' with a 'runny yolk' and demonstrates the final product's yolk consistency.

💡Sizzling

Sizzling is the sound and the process of food cooking in hot fat or oil, often accompanied by the release of steam and aroma. In the script, the chef listens for the butter to 'snap, crackle, and pop,' indicating that it is hot enough to cook the egg, which is an auditory cue for temperature control in the cooking process.

Highlights

Frank Proto, a professional chef and culinary instructor, demonstrates how to make the perfect fried egg with crispy edges and a runny yolk.

The key to the best fried eggs is temperature control and using lots of butter.

Preparation involves having all necessary items ready to avoid overcooking the eggs.

A non-stick pan is recommended for foolproof results when frying eggs.

Adding a small amount of butter initially to grease the pan is essential before cracking the eggs.

Listening to the butter sizzle is crucial for understanding when it's ready for the eggs.

Crack eggs on the counter to avoid shell fragments in the pan.

Seasoning the eggs with salt and pepper is non-negotiable for a true fried egg experience.

Adding a large knob of butter while frying helps baste the egg for a richer flavor.

Basting the egg with butter helps set the white around the yolk without breaking the yolk.

Tilting the pan allows for even distribution of butter across the egg.

Caramelization indicates that the egg is nearing completion.

Lowering the heat slightly before the egg is fully cooked prevents overcooking.

Using a spatula to drain the excess butter and transfer the egg to a plate.

The perfect accompaniment to fried eggs is toast to soak up the runny yolk.

Tasting the egg confirms the success of the runny yolk and crispy edges.

The importance of butter in achieving the desired taste and texture of a fried egg.

Fried eggs are simple to make with the right setup and ingredients, resulting in a delicious and satisfying meal.

Transcripts

- I'm Frank Proto, professional chef

and culinary instructor, and I hope you like fried eggs,

'cause that's what we're doing today.

I'm gonna show you how to make a perfect fried egg,

salty, crispy edges, buttery, runny yolk.

Not those floppy, snotty eggs that you used to make.

[upbeat music]

This is "Fried Eggs 101."

In my world, a fried egg is an egg cooked in fat,

but it also has to have brown, crispy edges.

The secret to the best fried eggs

is knowing how to control your temperature

and using lots of butter.

Simple.

First thing I wanna do is get everything I need laid out.

I don't wanna be running around the kitchen

'cause fried eggs don't take that long.

And if I have to run to get a spatula,

it's gonna get overcooked or burnt.

Time to fry.

[gentle guitar music]

When I make fried eggs, I use a non-stick pan.

You can use stainless steel, you can use carbon steel,

but for the most part, this is more foolproof

and you're gonna get a better result every time.

I put my pan on medium high heat.

First thing I'm gonna do is add just a little bit of butter

to kinda grease my pan up.

And before I put the eggs in,

I just wanna make sure that I coat the bottom

of my pan with butter.

We're gonna put more butter in later just to baste the egg,

but for now, I'm just gonna start it out

in a little bit of butter.

I'm gonna wait for the butter to sizzle a little.

Listen. Right?

Most people don't understand that you're using

all of your senses in the kitchen,

sometimes you need to listen.

Hear my butter starting to snap, crackle and pop.

I'm gonna crack on the counter before I put my egg in.

If I crack on the side of the pan,

sometimes you get little fragments of shell.

If you get shell in your eggs,

you wanna to use the shell to get it out.

So shell attracts shell.

So we're gonna crack on the counter

and we're gonna crack our eggs into the pan.

On the counter and into the pan.

At this point, salt and pepper.

Fried egg is not a fried egg

unless there is little pepper on it.

You don't have to agree with me, but I'm right.

And then I'm gonna put a nice big knob

of butter in here for basting.

I'm gonna separate my eggs so they're two individuals.

[butter sizzling]

So at this point, to get the white nice and set

around the yolk, I'm gonna take my butter

and I'm gonna baste it around,

and try and avoid the yolk and just get it onto the white.

If you have to tilt your pan a little, tilt your pan,

but we're gonna get that beautiful, buttery goodness

all over the egg, not just on the edges.

All right. Our egg is nice and basted.

We can see that we're getting some nice caramelization.

I'm gonna lower my heat just a little,

but you can see I have nice snap, crackle and pop,

and my eggs are done.

[gentle guitar music]

I'm gonna use a spatula, drain them a little,

get them on the plate,

and the only thing this plate needs is some toast

to soak up that beautiful, runny yolk.

Here are my beautiful fried eggs.

Only one thing left to do is to taste.

What do you do with the toast?

You jam it right into the yolk and you dip it,

and you gotta take a bite.

[toast crunches] [Frank munches]

Butter makes all the difference here, right?

And I'm just gonna taste a little piece of the egg.

[gentle music]

Mm. The yolk is perfectly runny.

The bottom whites are super crispy,

and we got those beautiful crispy edges.

They're buttery, salty, perfect.

This is a wonderful fried egg.

Fried eggs don't need to be difficult.

Set yourself up right,

choose the right ingredients,

and in a matter of minutes,

you're gonna have that perfectly salty, runny yolk,

crispy edge fried egg that everybody wants.

[gentle music]