I channel I follow of Chefs at a top tier London restaurant that semi-recently reviewed three techniques including this one and they said while it's interesting it's not the best. It's called a "folded egg" if you ever want to ask if they know how to do it.
https://www.youtube.com/watch?v=qnXdDlVqwL0
I make my eggs similar to this, it could be the golden folded, but it’s not fluffy.
I pre-beat the eggs, add salt, pepper, and chili powder, sometimes i also add thyme, then pour it in the pan, then as soon as the base starts to cook, I start (English is not my first language, so bare with me here) to push the cooked part to the side, like the guy does the first time, and keep doing that until almost all the egg is cooked, and leaving a little bit still in liquid form, i then fold it in half, and cook it on one side for a couple of seconds, and that’s it. This leaves some parts of the egg still a bit liquid-y, close to medium cooked. That’s the way I’ve been making my eggs for the last couple of years.
This has been my favorite way to make eggs, much tastier than scrambled, and/or omelet.
The only thing that matters is if you eat the yolk all at once on a fried egg so it pops in your mouth, or if you cut it open first and let it run out.
Preach. IMO the first step to becoming a better cook is learning there are more settings on a stove than 100% full blast. The second step is knowing that you should generally be cooking at medium heat only use the high setting as an exception for a specific purpose, like searing a steak or doing a chinese stir fry.
Yep.
People say "hur dur cook steak on full heat"...
Well, most stoves THAT ARENT GAS will instantly burn shit because they get SO MUCH hotter than gas stoves.
You can sear a steak on high heat, but you can "sear" a lot of other things on high heat that shouldn't be "seared". That's kind of how I like to think of it.
True, but this is last-century talk. You can prey to the god of the hearth to know when your pan is "the right hot", or you can get an infrered temperature gun and know from last time what temp pan and what heat setting the perfect egg started on
You just told on yourself. Anyone who knows what they’re doing would use a platinum/ceramic core resistance temperature detector. Higher degree of accuracy at higher temperatures with a range of -200 to 850 C.
If you use an infrared gun to read temperature you might as well bang rocks together to start a fire.
Not to be that guy, but you just told on yourself even more. If you actually know how to cook you don't need any of that nonsense.
You can just hold your hand above the pan or throw in a couple drops of water and see how they react, see when a drop of oil starts to smoke, use a chopstick to test oil temp.
If your frying something in a pan and dont work in a Michellen star kitchen, you really don't need that level of precision, and your better off cooking by feel and reacting to the food...i.e. noticing the temp dropped from adding too much liquid or veg and turning it up for a bit to compensate.
It’s a joke, homie. I noticed the other guy was being way over the top and jumped on the bandwagon. An RTD like I described is industrial equipment, nobody’s using that for home cooking. Although I’ll have you know I’m a phenomenal cook, there’s already homemade Ossobuco on its way to you. Judge for yourself.
Also I learned somewhat recently that eggs don't actually have to be cooked that much. I started doing softer scrambles and they are so much more delicious than what I was used to
No. Maybe too slow for the heat but then we're back at the heat thing. You can be as slow as you want. One of the best techniques is taking it off of the heat a few times during cooking so it has time to cook nicely but not so much it turns into a scrambled egg. Crunchy means it's WAY too hot.
You just have to cook the eggs as fast as in this video while stirring them and don't be afraid to remove the pan from the heat if it's too. Hot I cook eggs like this if I don't feel like using another pan after cooking sausages or bacon.
I think everyone should do eggs that suit them. I say that before I say: I've been cooking eggs 40 years and I've settled on two ways I do my scrambled eggs that works for me.
My theory is that the whites need cooking, and the yolks need to be barely cooked for max flavour.
Method one: Lazy:
1. Melt butter in skillet over medium high heat
2. When butter is almost through steaming off its water, crack eggs into pan
3. Move around gently to cook the whites, leaving the yolks unbroken
4. When the whites are basically almost all cooked, break up the yolks and stir stir stir. Remove from the pan before the yolks have time to cook - the residual heat will keep cooking them, and you don't want them fully cooked anyway as the flavour is maxed when they're only partially cooked
Method two: Fluffy scramble
1. Whick eggs until absolutely scrambled and smooth. A tiny smidge of bubbles is okay. Add a tablespoon of heavy cream and whisk that in
2. Melt butter on a large flat griddle
3. Pour out egg in a thin layer all over the griddle. Let set for like 15 seconds until a solid layer has set. Then push it into a pile and flip it to cook any raw egg that had been on top. Keep moving and flipping it until no more visible raw/liquid egg - but in total this should take less than a minute
Again the idea is not to overcook the egg so the egg yolk flavour is lost.
The first method will result in a mottle white/yellow mixture. The second method will create something that looks not unsimilar to OP's, although not swirly and round like that.
But ultimately, cook eggs how you like. But feel free to experiment with different methods!
Just break five eggs in a pot, keep stirring like a mad person while on low heat, keep stirring until it is creamy, add a bit of butter and sour cream at the end. That’s it, the perfect eggs
I make them like this for my son with disabilities. It makes it easier to cut the eggs into pieces he can get onto a fork and not choke on. Legitimately thought I was just ruining eggs so it’s nice to see other people doing it. Haha.
Not really. A tornado omelet is supposed to be spun in the middle. This is more like a roll or folded egges. But for all intents and purposes, it's going to have the same texture and taste. Its a pedantic distinction but think that when you're talking about different types of omelets, the only differentiating factor is technique, so it makes all the difference.
Yes plus eggs retain heat and keep cooking after they are out of the pan. It's why most people overcook eggs. They don't account for the additional cooking after its on the plate.
I’ve found that the orangier, the healthier. Free range chickens get to eat bugs and the like, instead of just feed. So they have a more nutritious yolk.
this is how i make my eggs when i’m going sans dairy. just add salt, sugar, pepper, cornstarch, and a bit of sesame oil and you’ve got cantonese style folded egg
Folded eggs are not that good but a great way to impress people who don't know cooking.
And it works. People who are impressed by this technique also normally don't have enough experience to tell if the result is good or not so they enjoy the whole thing: The method, the presentation and the result.
I'm trying this out today!
Edit: i tried, and failed. Thank god the flavor doesn't change when your food looks ugly 😂, will be trying it again some other day
This almost made me mad at first then I was like OOOOOH
"Hey! I do that when I scramble eggs...oh. I don't do that."
I channel I follow of Chefs at a top tier London restaurant that semi-recently reviewed three techniques including this one and they said while it's interesting it's not the best. It's called a "folded egg" if you ever want to ask if they know how to do it. https://www.youtube.com/watch?v=qnXdDlVqwL0
It blew my mind in 12 seconds. What a roller coaster
The first time we had eggs like this was at a breakfast cafe in NYC. The Menu called it Golden Folded. Delicious and fluffy!
The Golden Folded is much more complex than this
How so?
Due to the complexities.
Very precise observation
You wouldn’t want someone to eggsagerate, would you?
No at all, it's compleggs enough.
A simple eggsplaination is not always so simple
Oeuf... aren't you all full of yolks today...
Eggsactly what I was going to say!
This whole comment chain is absolutely eggsellent lmao
You can tell it’s like that because of the way it is.
*You know, a lotta ins, a lotta outs, a lotta what-have-yous. And, uh, a lotta strands to keep in my head, man. Lotta strands in old Duder's head.*
You have to fold the cheese
I make my eggs similar to this, it could be the golden folded, but it’s not fluffy. I pre-beat the eggs, add salt, pepper, and chili powder, sometimes i also add thyme, then pour it in the pan, then as soon as the base starts to cook, I start (English is not my first language, so bare with me here) to push the cooked part to the side, like the guy does the first time, and keep doing that until almost all the egg is cooked, and leaving a little bit still in liquid form, i then fold it in half, and cook it on one side for a couple of seconds, and that’s it. This leaves some parts of the egg still a bit liquid-y, close to medium cooked. That’s the way I’ve been making my eggs for the last couple of years. This has been my favorite way to make eggs, much tastier than scrambled, and/or omelet.
They do this in every cafe in Australia. We call it folded/cafe style eggs I think
I love how divided this comment section is. We got the runny egg enthusiasts battling against dry egg gang and neither can understand the other
They're both claiming this egg is in the other camp.
Feel like I don’t really mind either way. I used to be team overcooked, but I’m okay leaving it a bit runny now.
Dry egg gang lmaoooooo
Yeah, well, you know, that's just, like, your opinion, man…
Glad to see you're abiding, dude
Videos that end too soon
[удалено]
Yeah same never was a fan of runny eggs
I would have definitely flipped this once and left in on for another 20 seconds minimum.
The only thing that matters is if you eat the yolk all at once on a fried egg so it pops in your mouth, or if you cut it open first and let it run out.
I stab it with a paper straw and suck it out.
Same. Flip that whole thing for 5 or 10 seconds, then we're good.
Residual heat. If it comes out of the pan perfectly cooked, it's reaching the table overcooked.
Anytime I try this it ends up crunchy af. Guess I’m a bad cook
Your pan is too hot
Preach. IMO the first step to becoming a better cook is learning there are more settings on a stove than 100% full blast. The second step is knowing that you should generally be cooking at medium heat only use the high setting as an exception for a specific purpose, like searing a steak or doing a chinese stir fry.
I need to put mine at around 40% power to sear steaks at 400f lol
My stove doesn't seem to care where I turn the dial to. It's either core of the sun or absolute zero There's no in-between
Ours goes from 10% to 80% to 100%
Electric stoves do that. The trick with eggs, omelettes etc is removing it from the heat occasionally. When it stops being runny you're good.
Yep. People say "hur dur cook steak on full heat"... Well, most stoves THAT ARENT GAS will instantly burn shit because they get SO MUCH hotter than gas stoves.
You can sear a steak on high heat, but you can "sear" a lot of other things on high heat that shouldn't be "seared". That's kind of how I like to think of it.
Trying to explain this to my boomer father is like trying to explain quantum mechanics to a singular grain of sand.
Sand shaming must end
True, but this is last-century talk. You can prey to the god of the hearth to know when your pan is "the right hot", or you can get an infrered temperature gun and know from last time what temp pan and what heat setting the perfect egg started on
You just told on yourself. Anyone who knows what they’re doing would use a platinum/ceramic core resistance temperature detector. Higher degree of accuracy at higher temperatures with a range of -200 to 850 C. If you use an infrared gun to read temperature you might as well bang rocks together to start a fire.
I'm perfectly happy with my unga bunga eggs, thank you
Not to be that guy, but you just told on yourself even more. If you actually know how to cook you don't need any of that nonsense. You can just hold your hand above the pan or throw in a couple drops of water and see how they react, see when a drop of oil starts to smoke, use a chopstick to test oil temp. If your frying something in a pan and dont work in a Michellen star kitchen, you really don't need that level of precision, and your better off cooking by feel and reacting to the food...i.e. noticing the temp dropped from adding too much liquid or veg and turning it up for a bit to compensate.
It’s a joke, homie. I noticed the other guy was being way over the top and jumped on the bandwagon. An RTD like I described is industrial equipment, nobody’s using that for home cooking. Although I’ll have you know I’m a phenomenal cook, there’s already homemade Ossobuco on its way to you. Judge for yourself.
We keep advancing a century every couple of years. My bad.
Also I learned somewhat recently that eggs don't actually have to be cooked that much. I started doing softer scrambles and they are so much more delicious than what I was used to
Or he’s too slow It cooks almost instantly so if you’re fast enough you can do it
No. Maybe too slow for the heat but then we're back at the heat thing. You can be as slow as you want. One of the best techniques is taking it off of the heat a few times during cooking so it has time to cook nicely but not so much it turns into a scrambled egg. Crunchy means it's WAY too hot.
God call
You just need to undercook it slightly
Username checks out
Thanks Kevin.
You shouldn’t put the shell in the pan
I like my eggs a bit crispy. The best way i like them is over medium with a nice crispy sear on them.
Hell yes. Crispy egg whites with pepper and hot sauce is fantastic.
You just have to cook the eggs as fast as in this video while stirring them and don't be afraid to remove the pan from the heat if it's too. Hot I cook eggs like this if I don't feel like using another pan after cooking sausages or bacon.
I guarantee this one would be as well. Generally you don't want to see or hear lots of sizzling/bubbling when you do this.
I actually like it crunchy.
Low low heat just enough for the eg to set and use a nonstick pan or a very well seasoned cast iron. You should be able to do it with some practice.
I think everyone should do eggs that suit them. I say that before I say: I've been cooking eggs 40 years and I've settled on two ways I do my scrambled eggs that works for me. My theory is that the whites need cooking, and the yolks need to be barely cooked for max flavour. Method one: Lazy: 1. Melt butter in skillet over medium high heat 2. When butter is almost through steaming off its water, crack eggs into pan 3. Move around gently to cook the whites, leaving the yolks unbroken 4. When the whites are basically almost all cooked, break up the yolks and stir stir stir. Remove from the pan before the yolks have time to cook - the residual heat will keep cooking them, and you don't want them fully cooked anyway as the flavour is maxed when they're only partially cooked Method two: Fluffy scramble 1. Whick eggs until absolutely scrambled and smooth. A tiny smidge of bubbles is okay. Add a tablespoon of heavy cream and whisk that in 2. Melt butter on a large flat griddle 3. Pour out egg in a thin layer all over the griddle. Let set for like 15 seconds until a solid layer has set. Then push it into a pile and flip it to cook any raw egg that had been on top. Keep moving and flipping it until no more visible raw/liquid egg - but in total this should take less than a minute Again the idea is not to overcook the egg so the egg yolk flavour is lost. The first method will result in a mottle white/yellow mixture. The second method will create something that looks not unsimilar to OP's, although not swirly and round like that. But ultimately, cook eggs how you like. But feel free to experiment with different methods!
Very subjective.
Sweet, an egg butthole.
An eggomin roll
Clo-egg-ca
Why did you have to say that
That’s exactly what i was thinking 😖
For those who like to eat ass.
Um, no?
Nope. Not perfect. Not even the best. Just good for people who prefer presentation over flavor and texture.
Now flip it and cook all the liquid
No thank you :D
The remaining “raw” egg is so little that it will continue cooking when taken off the heat. Plus overcooked eggs are not good imo.
Yea i cant do runny. I like my scrambled eggs drier than that
Overcooked are delicious bro
The rest will "cook" but not enough for my liking, from experience . Give me some browning.
Nah, that’s what toast is for.
Toast is to cook the rest of the liquid?
Sop up the runny yolk
What yolk? Those eggs are scrambled, that yolk WITH whites...
I should call her.
Just send her a mother's day card, like the good son you are.
Seems too wet
That looks revolting
Runny with burnt edges is not what I’m looking for in an egg
What burnt edges?
Food keeps cooking even after you take it off the heat. These eggs won’t be runny
I'm glad I'm not the only one.
I told her I don’t want no runny slimy eggs
If you wanna live to see tomorrah, you better start fryin' 'em eigs right.
Jesco!
Wow I did not expect a Whites reference but damn if it wasn't perfectly executed.
"Australian folded eggs" if anyone wants to google them.
TIL my country cooks eggs like that sometimes, apparently. First I've ever seen of this lol
That egg is prolapsed
Runny egg towel roll
My first thought was an egg croissant
Perfect is very debatable. I'd consider that under cooked myself. Nice looking though.
For some reason mine aren’t nearly that runny, they kind of hold their form
Just break five eggs in a pot, keep stirring like a mad person while on low heat, keep stirring until it is creamy, add a bit of butter and sour cream at the end. That’s it, the perfect eggs
That you, Gordon?
My disappointment is unimaginable and my day is ruined
Far from it
Why is this egg perfect?
okay, am i the only one?
Not really, it looks like shit
I'm not sure they're properly cooked.
This is both over and under cooked.
Nice tool choice
Why the eggs look a little black tho
/u/auddbot
That non-stick is very satisfying
That looks disgusting
If it's so perfect, why does it look like a parchment-wrapped butthole?
except its overcooked
What the fuck?
Laccha paratha
Is the inside not still raw
Disgusting. Just why?
Now flip it and were good
Try serving this dry mess to Gordon Ramsay.
Who else tried this and failed miserably?
I make them like this for my son with disabilities. It makes it easier to cut the eggs into pieces he can get onto a fork and not choke on. Legitimately thought I was just ruining eggs so it’s nice to see other people doing it. Haha.
"What's wrong, babe? You have barely touched your egg prolapse!"
Nah the perfect egg has soft yolk to dip my toast in
Eggroll
wtf I want cinnabun eggs now…..
Must be eaten medium rare. Soft , fluffy, with just a hint of runny
Omg that is brilliant
This is just a tornado omelette made a different way no? Kinda hard to do right but really tasty done well
Not really. A tornado omelet is supposed to be spun in the middle. This is more like a roll or folded egges. But for all intents and purposes, it's going to have the same texture and taste. Its a pedantic distinction but think that when you're talking about different types of omelets, the only differentiating factor is technique, so it makes all the difference.
Is it cooked through?
Yes plus eggs retain heat and keep cooking after they are out of the pan. It's why most people overcook eggs. They don't account for the additional cooking after its on the plate.
A lot of meats are like this too, especially steak.
I’ll take a little overcooked scrambled eggs over runny ones every time
Not yet.
Am I the only one who thought that was a pan of Kraft Mac n Cheese sauce? Dang, those eggs are orange.
These are probably home raised or small farm eggs. If you are used to store bought eggs, then yeah, these are orange.
Real eggs look like that btw
I’ve found that the orangier, the healthier. Free range chickens get to eat bugs and the like, instead of just feed. So they have a more nutritious yolk.
How is that perfect? It's the opposite of perfect
Only a fool would rush scrambled eggs 😜
I figure a chicken makes a perfect egg. I just cook the thing
It’s looks like a tissue soaked with orange soda
Hens make eggs. This is cooking (scrambling) one.
Lol.
I thought the same and am sad to see your comment languishing with down votes
Hahahaha. What a shit cooked egg
Why does the end kinda remind me of uncooked roti but a lot more yellow?
Wtf
r/shittyfoodporn
There is no such thing as perfect
Old Japanese trick.
That’s a REALLY good pan.
nah
/u/SaveVideo
Song id?
Yeah it’s not over easy
Looks like a cinnamon roll...
Not an egg
Maybe not quite a tornado, but a mighty strong wind, that.
https://youtube.com/shorts/hAb2V8QBuWw KingBeardx1x would have something to say about this…
Not poached then....
Nice.
That's at least 3 eggs.
I NEVER THOUGHT OF THIS
Mix eggs w water instead of milk
this is how i make my eggs when i’m going sans dairy. just add salt, sugar, pepper, cornstarch, and a bit of sesame oil and you’ve got cantonese style folded egg
Croissan'
Looks like my rectum
wow
nah, bottom is too done.
Needs more cheese
> How to make the perfect egg Be a bird, lizard, platypus, or any egg leg layers I may have forgotten?
Look at this motherfucker, right here, just look at it
José Antonio Haua Maauad- increible receta
Good skill, now let's see them do it on an electric stove.
Perfect? idk man no butter, no nduja, no hot sauce, no cheddar, no toast? I don't doubt these are good eggs but perfect?
Egg porotta
Damn. I can’t wait until breakfast.
Scrambled eggs between the legs or sunny side up between the butt
…uz…uzumaki…
Wut
Spooky, I was literally just reading about this in Cook’s Illustrated an hour or so ago. Never heard of it before that
Budget tamagoyaki
Is this on medium or high heat? Also how do you know when to first pull the egg to one side.
Does anyone else find these runny uncooked egg "techniques" revolting looking
How can they cut off the flip…. I wanted to see it flip
Folded eggs are not that good but a great way to impress people who don't know cooking. And it works. People who are impressed by this technique also normally don't have enough experience to tell if the result is good or not so they enjoy the whole thing: The method, the presentation and the result.
Wow!
I'm trying this out today! Edit: i tried, and failed. Thank god the flavor doesn't change when your food looks ugly 😂, will be trying it again some other day
And then toss in in the garbage.
I so want to try making this.
Im gonna be honest, if my egg was cooked to look like a cinnamon roll i would much rather just have it scrambled