Name: 完美煎蛋全攻略！專業廚師示範如何做出溏心、焦脆邊、鹹香的究極煎蛋｜科普長知識｜GQ Taiwan
Uploaded: 2024-06-02T10:25:58.000Z
Duration: 3 min 15 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm Frank Proto, professional chef and culinary instructor, and I hope you like fried eggs, because that's what we're doing today.

I'm gonna show you how to make a perfect fried egg.

Relative clauses (Restrictive vs. nonrestrictive)

Salty, crispy edges, buttery, runny yolk, not those floppy, snotty eggs that you used to make.

In my world, a fried egg is an egg cooked in fat, but it also has to have brown, crispy edges.

The secret to the best fried eggs is knowing how to control your temperature and using lots of butter.

First thing I wanna do is get everything I need laid out.

I don't wanna be running around the kitchen, because fried eggs don't take that long, and if I have to run to get a spatula, it's gonna get overcooked or burnt.

When I make fried eggs, I use a nonstick pan.

You can use stainless steel, you can use carbon steel, but for the most part, this is more foolproof, and you're gonna get a better result every time.

First thing I'm gonna do is add just a little bit of butter to kinda grease my pan up.

And before I put the eggs in, just wanna make sure that I coat the bottom of my pan with butter.

We're gonna put more butter in later just to baste the egg, but for now, just gonna start it out in a little bit of butter.

I'm gonna wait for the butter to sizzle a little.

Most people don't understand that you're using all of your senses in the kitchen.

Hear my butter starting to snap, crackle, and pop?

I'm gonna crack on the counter before I put my egg in.

If I crack on the side of the pan, sometimes you get little fragments of shell.

If you get shell in your eggs, you wanna use the shell to get it out.

So we're gonna crack on the counter, and we're gonna crack our eggs into the pan.

Fried egg is not a fried egg unless there is a little pepper on it.

You don't have to agree with me, but I'm right.

And then I'm gonna put a nice big knob of butter in here for basting.

I'm gonna separate my eggs so they're two individuals.

So at this point, to get the white nice and set around the yolk, I'm gonna take my butter, and I'm gonna baste it around.

And try and avoid the yolk and just get it onto the white.

If you have to tilt your pan a little, tilt your pan.

But we're gonna get that beautiful buttery goodness all over the egg, not just on the edges, all right?

We can see that we're getting some nice caramelization.

But you can see, I have nice snap, crackle, and pop, and my eggs are done.

I'm gonna use a spatula, drain them a little, get them on the plate.

And the only thing this plate needs is some toast to soak up that beautiful runny yolk.

You jam it right into the yolk, and you dip it.

Butter makes all the difference here, right?

I'm just gonna taste a little piece of the egg.

The bottom whites are super crispy, and we got those beautiful crispy edges.

 Set yourself upright, choose the right ingredients, and in a matter of minutes, you're gonna have that perfectly salty, runny yolk, crispy edge fried egg that everybody wants.