Best Way To COOK Eggs 🍳💪 #samsulek #samsulekshorts #fyp #eggs #cookinghacks
Best Way To COOK Eggs 🍳💪 #samsulek #samsulekshorts #fyp #eggs #cookinghacks
13 Comments
How do you like your eggs?🍳🍳
Did anyone else hear 'How I LICK my eggs'? Just me?
there's a method in culinary school for proper flipping. Loosen your product thats in the pan, spray oil, a lil butter, whatever lubricates the bottom. Scrape below the product with a spatula, get 100% of it loose. Then slowly shimmy the product to the front edge of the pan, the side facing away from you. Then take the pan, move to the side away from the cooktop, lower the pan to above belly-button level. Tilt the pan 30-degrees downwards. Get the product to the far edge of the pan furthest from you. Then for the quick-time event. Start by pre-emptively and gracefully pulling your wrist towards you, a quick and small counter-clockwise wristflick to assure the product is loosed and positioned at the far edge of the pan, then in a graceful counter-clockwise wrist movement, perform a movement that takes the angle of the pan from -30degrees to 30 degrees, otherwise a 60-degree angle correction all shaped like a loop-dee-loop on a roller coaster. If done correctly, your product will always land itself either back at the far edge, in the center, or near your wrist. It's best to do the movement multiple times after the initial flip as a rookie, you may get an overcooked egg, but you'll begin to feel the weight of eggs in the pan forever, then you can learn from there what exactly is too aggressive and too passive of a wrist-flick. I'll pay you probably wristflicked the 12-egg omlette too aggressively and with some accidental tilted yaw and pitch, causing it to go sideways in the air onto the ground. The idea when performing a saute-flip is to really respect the Y and Z-Axis in respects to the pan. The X-axis can be as wild as it wants to be, but any perturbations or downright disrespect to how the pan is angled at those dimensions can cause it to fly freebird out of your pan, spattering molten egg onto everyone within 8 feet including yourself.
I know that was a word salad, but if you can decipher it, odds are you'll never have a runaway airborner ever again. Maybe at most, only flip 5 congealed eggs at once? I've been doing it for 15 years, and I'll tell you, If I was told to flip 12 eggs at the professional level, I better be getting paid 60$/hr to make machomen their super-omlettes at The Snazzy Gymrat Bed & Breakfast with paid leave and no overtime.
Yeah I lick my eggs a specific way too
Put a tablespoon of water in first
Fried, over easy, on top of a bed of jasmine rice
How old is this dude about 50?
Scrambled eggs, you want a moist about 5 tablespoons to 3 tablespoons heavy whipping cream
A dab of butter and stir on high while cooking and take off heat if burning… complete until cooked… always creamy
You need some milk
Proper next level perfect eggs go go Sam
When you outgrow bodybuilding maybe you can join Joey Chestnut on the competitive food eating circuit. Nathan’s would love to see you competing beside Joey at Coney Island this summer.
Flipping is too big a risk.