Tuck into these delicious egg recipes that every home cook should know how to make. Learn how to make perfect fried eggs, scrambled eggs, poached eggs, omelets, boiled eggs, and more in this marathon of delicious recipes.
00:00 Fried Eggs
03:14 Scrambled Eggs
06:50 Poached Eggs
11:50 Boiled Eggs
20:57 French Omelet
26:02 French Omelet 2
29:59 American Omelet
33:59 Hollandaise Toast, Asparagus with a Poached Egg
38:57 Summer Squash Quiche with Red Pepper Salad
44:58 Rigatoni Carbonara
49:58 Fried Eggs from 10 Countries
1:03:58 Omelets by 12 Different Chefs
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22 Comments
European here – to make an omelette, you need at least the same amount (weight) of flour as you do the other ingredients combined (and it needs to sit for a while for the gluten chains to build up properly). Otherwise, it is not an omelette, just fried eggs.
You can usually utilize ghee instead of butter in most of these.
The first was NOT fried eggs…he didn’t flip them over.
Those were Sunnyside Up.
Hey, overweight, bald, so-called chef, I DON'T LIKE CRISPY EGGS
Those poached eggs were cooked completely wrong. To make poached eggs, they have to be done in a whirlpool with the eggs moving around in the water continuously.
American omelettes have brown spots? What is she talking about? I never make mine brown when I cook them. I was a chef that had to make omelettes every Sunday for people for breakfast and they were always fluffy, silky and perfectly cooked not over cooked, that's how you get brown eggs. No way was that omelette tasty.
Those scrambled egges needs a nice cross hatch of ketchup.
5:30 Hey cinematographer, the food is the star… not the kitchen, not the counter, not even Frank. Please adjust lighting TO THE FOOD.
That music at every single transition is so annoying (and way too loud relative to the rest of the video)
Last time I saw a video of Frank teaching how to fry an egg, he said he used vegetable oil, and I don't think he basted. Glad he made the switch. 😉
Could someone please teach the first two chefs that the word is "foolproof" not "fullproof"?
Totally unwatchable, with an into every time, so lazy Epicurious
4:30 Frank is more correct than he realizes here. Metal pans, while appearing totally smooth, still have tiny pores in them that can expand and contract on the microscopic level.
As heat radiates up into the pan, the metal contracts slightly, but these pores contracting are actually the mechanism by which the pan becomes more non-stick!
Unless you've cleaned the eggshell first I'm not sure using a dirty eggshell to fish out other bits of dirty eggshell is the best option.
14:30 or at that point, just lap it off your hands/clothing/whatever objects are immediately below you 😊
It's rough out here being allergic to eggs on the Internet at the moment. So many egg recipes 🙁
I almost forgot Dan Giusti was on the channel, please bring more of him. He's entertaining af
32 recipes is a lot, but which one is the 'Final Boss' of Eggs? 🍳 I’m currently decoding the world of food into 7 Levels over at Food Decoder—comparing the 'Chemical Nightmares' to the 'Ultimate Flex.'
I haven't reached the Egg level yet, but we've already survived Burgers and Sandwiches. If you like your food science with a dose of humor, come check us out! 🕵♂😂
Cool vid. Kudos for no heavy cream in the carbonara sauce. 👍 However, carbonara uses Pecorino Romano cheese, not Parmesan or even Parmigiano Reggiano.
Those fried eggs look scrumptious!!
the simplest and most fool proof way to "boil" eggs is actually to steam them. inch of water in a pan, bring to a boil, eggs in a steamer basket, into the pot, lid on 6 min for soft 9 for jammy and 11 for hard
What is the girl with the poach eggs doing? I have never heard of pickled eggs that are heated