30 Egg Hacks Every Home Cook Should Know | Epicurious 101
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto shares 30 hacks for your eggs. From scrambled eggs (creamy vs fluffy) to fried, poached, and hard-boiled eggs, these essential egg hacks will upgrade your cooking instantly. Learn how to crack eggs properly, remove eggshells, get crispy fried egg edges, poach eggs like a pro, peel hard-boiled eggs easily, and more.
Kitchen furnished by IKEA
The Best Scrambled Eggs You’ll Ever Make (Restaurant-Quality) | Epicurious 101
The Best Fried Eggs You’ll Ever Make | Epicurious 101
The Secret to Perfect Boiled Eggs (Soft, Jammy, Hard) | Epicurious 101
00:00 Intro
00:10 Scramble Egg Hacks
04:04 Fried Egg Hacks
08:51 Poached Egg Hacks
10:50 Sperating Egg Yolks
12:25 Hard-Boiled Egg Hacks
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35 Comments
Can't get enough of eggs? Check out Frank's egg tutorials here:
The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101
https://www.youtube.com/watch?v=9-ODDKHRVkA
The Best Fried Eggs You'll Ever Make | Epicurious 101
https://www.youtube.com/watch?v=-W1dpRkthrI&t=52s
The Secret to Perfect Boiled Eggs (Soft, Jammy, Hard) | Epicurious 101
https://www.youtube.com/watch?v=mcXzPF4-LFw&t=319s
At last someone who understands what a real fried egg is! thank you chef Proto, everytime i ask for fried eggs they do it in the griddle, no oil, not a speck of brown, thats not a fried eggg!
Hygiene? 🤢
@ 10:50 i am also a translucent white who is wet
Pop a little concealer on the cold sore, you're on camera hun.
Dunno Frank. I'd send that 'fried' egg back, and change my order to some instant oatmeal. Around here, we call eggs done like that 'roont.'
I have added heavy cream to my scrambled eggs, which acts similar to the butter method, creating some nice, fluffy eggs. Very delicious!
Survival skills with Frank at it again. :)))))
Now I want a potato ricer even more than I already did.
Enough practice peeling soft boiled eggs has taught me how to glide my finger under the membrane to peel it in seconds without water.
I'm sorry but put a little shell in your eggs and tell me you can detect them when your done cooking
I only use eggs in baking. Or in a souffle
Let’s just say shortcuts. Hack doesn’t make sense in any way, it’s annoying.
I love over-medium eggs. Waitresses look at me funny when I say it, and I usually just end up with over-easy, but when I get a proper over-medium, there’s nothing better to me.
I don’t like any browning when I eat my over easy eggs.. Maybe I’m weird
You can freeze eggs by breaking them into ice cube molds.
Cantonese style scrambled eggs use a corn starch slurry.
I sometimes use a fine strainer to remove the more liquid parts of the egg white before cooking either poached or fried. makes for a little nicer presetation.
Put 4-6 oz hot tap water in a mug, add an egg and microwave for about a minute. Once you get the time dialed in for your specific microwave – perfect poached egg – no vinegar
Brown eggs
I knew all this; I just like watching your videos. Thank you.
Frank is the best!!
A WET finger picks up egg shell inside the cracked egg very easily.
SO uhhh…what happened to them yolks that was resting on them bakers racks? That was an awfully hurried scene cut there, we want to see if there was a disaster!
So much logic that I mentally hit myself on the forehead for not thinking of it! Of course it's better to flip an egg over by going under the yolk since it's heavier. Doh!
And I definitely need to try scrambled eggs with butter mixed in; I usually just use butter or olive oil to cook them in the pan.
Gonna show Erina Nakiri my new egg skills and get into Totsuki Academy.
Stay till the end
I know that one of the tests restaurants will do is have the applicant make several batches of sunny-side up eggs. If you ask me, a better test is over medium. This is a harder egg to cook, because it is half way over easy and over hard. Over easy has a runny yoke, while over hard is a hard yoke. Over Medium is a joke that is half runny and half hard. (I personally like this because I like the hard yoke, but I also like dipping stuff into my egg. And I've found that chefs have a harder time hitting this mark. I tend to receive eggs on the harder side when they mess up, but I've also seen a few eggs closer to over easy.
Is he saying whisking the egg is scrambling, so I do that before an omelette soooooo… WTF
Great tips! I'm definitely going to use that cooling rack one before making quick egg salad. Eggs are the best!
Is seltzer just carbonated water?
When I fry eggs the way I cook the little bit of white leftover is that I get a teaspoon, I put it in the oil/butter, wait till the spoon warms up and then I just flick the oil onto the uncooked part of the white.
The perfect scrambled eggs are just cracked over the pan and then mixed the whites and yolks a little, not completely. Salt. Done
I have an egg slicer — slice the egg one way, flip it and slice it the other way. Works perfectly.
Use older eggs for hard boiled. Fresh eggs are hard to peel.
Just in time for an Easter Egg Feast