00:00 I'm Frank Proto, professional chef and culinary instructor,
00:02 and I hope you like fried eggs,
00:03 'cause that's what we're doing today.
00:04 I'm gonna show you how to make a perfect fried egg.
00:07 Salty, crispy edges, buttery, runny yolk,
00:11 not those floppy, snotty eggs that you used to make.
00:15 This is fried eggs 101.
00:18 In my world, a fried egg is an egg cooked in fat,
00:21 but it also has to have brown, crispy edges.
00:23 The secret to the best fried eggs
00:25 is knowing how to control your temperature
00:27 and using lots of butter.
00:29 Simple.
00:30 First thing I wanna do is get everything I need laid out.
00:32 I don't wanna be running around the kitchen,
00:34 'cause fried eggs don't take that long,
00:35 and if I have to run to get a spatula,
00:37 it's gonna get overcooked or burnt.
00:39 Time to fry.
00:40 (upbeat music)
00:43 When I make fried eggs, I use a nonstick pan.
00:45 You can use stainless steel, you can use carbon steel,
00:48 but for the most part, this is more foolproof,
00:50 and you're gonna get a better result every time.
00:53 I put my pan on medium-high heat.
00:54 First thing I'm gonna do is add just a little bit of butter
00:57 to kinda grease my pan up.
00:58 And before I put the eggs in,
01:00 just wanna make sure that I coat the bottom
01:01 of my pan with butter.
01:02 We're gonna put more butter in later just to baste the egg,
01:04 but for now, just gonna start it out
01:06 in a little bit of butter.
01:08 I'm gonna wait for the butter to sizzle a little.
01:10 Listen, right?
01:11 Most people don't understand that you're using
01:13 all of your senses in the kitchen.
01:14 Sometimes you need to listen.
01:16 Hear my butter starting to snap, crackle, and pop?
01:19 I'm gonna crack on the counter before I put my egg in.
01:21 If I crack on the side of the pan,
01:23 sometimes you get little fragments of shell.
01:25 If you get shell in your eggs,
01:26 you wanna use the shell to get it out.
01:27 So shell attracts shell.
01:29 So we're gonna crack on the counter,
01:31 and we're gonna crack our eggs into the pan.
01:33 On the counter and into the pan.
01:37 At this point, salt and pepper.
01:39 Fried egg is not a fried egg
01:41 unless there is a little pepper on it.
01:42 You don't have to agree with me, but I'm right.
01:44 And then I'm gonna put a nice big knob
01:47 of butter in here for basting.
01:48 I'm gonna separate my eggs so they're two individuals.
01:52 So at this point, to get the white nice and set
01:54 around the yolk, I'm gonna take my butter,
01:57 I'm gonna baste it around, and try and avoid the yolk
02:00 and just get it onto the white.
02:02 If you have to tilt your pan a little, tilt your pan.
02:04 We're gonna get that beautiful buttery goodness
02:06 all over the egg, not just on the edges.
02:08 All right, our egg is nice and basted.
02:10 We can see that we're getting some nice caramelization.
02:13 I'm gonna lower my heat just a little.
02:15 But you can see, I have nice snap, crackle, and pop,
02:17 and my eggs are done.
02:20 I'm gonna use a spatula, drain them a little,
02:26 get them on the plate.
02:27 And the only thing this plate needs is some toast
02:29 to soak up that beautiful runny yolk.
02:31 Here are my beautiful fried eggs.
02:33 Only one thing left to do is to taste.
02:35 What do you do with the toast?
02:36 You jam it right into the yolk and you dip it.
02:38 You gotta take a bite.
02:39 Butter makes all the difference here, right?
02:45 I'm just gonna taste a little piece of the egg.
02:48 The yolk is perfectly runny.
02:51 The bottom whites are super crispy,
02:53 and we got those beautiful crispy edges.
02:55 They're buttery, salty, perfect.
02:57 This is a wonderful fried egg.
03:00 Fried eggs don't need to be difficult.
03:02 Set yourself up right, choose the right ingredients,
03:04 and in a matter of minutes,
03:05 you're gonna have that perfectly salty, runny yolk,
03:08 crispy edge fried egg that everybody wants.
03:11 [Music]
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