How do i make a perfect egg like this? Pls no tease.
When I do it, the white look like cum and go everywhere, the yolk doesn't stay perfectly round. When I attempted it the bottom cooks but the top is liquidy, so flipping ruins it. Advice?
Try quarter-seasoning.
>>7193852
Cover your egg while you cook it. That will keep the heat in and cook the egg nice and even
>>7193860
not him but will this also cook the yolk? Sunny side up is the best, but splashing hot oil onto the watery white parts sounds much less difficult than just doing this instead.
>>7193852
low heat and maybe a lid too.
fluffy scrambled eggs are objectively better.
>>7193869
Yolk stays nice and runny. Covering is really the best way to cook sunny side up eggs.
Putting a lid on will result in the top of the yolk getting a thin cooked layer, which wont look like the OP image.
>>7193882
Not if you're putting it over a hash
>>7193857
>not octoseasoning
Done with this board, plebs everywhere
>>7193869
If you cook it just right and arty the right temp and time, then the egg will be perfect
https://youtu.be/42dbuhteL4o
Here ya go, low and slow babyyy
>>7193882
Runny's even better.
>>7193945
>>7193945
How to mak that? Looks delish.
>>7193974
Not that particular photo, I just googled "french scrambled eggs".
>>7193945
If i wanted custard, I'd order a fucking custard.
>>7193974
scramble eggs in a waterbath kinda like you would a custard.
>>7193852
just keep it covered with a metal lid and it'll come out perfect.
once you master cooking eggs like this, learn how to make the perfect mixtures of spices by seasoning a quarter on the egg with your spice combination. You can get 4 different combinations per egg. So if you eat 10 eggs a day, you can try over 40 different combinations and become a spice master. best cooking tip you could ever get.
poached eggs are best eggs
>>7193852
put a lid on it you fucking retard.
Didn't want to make a new thread for this so I'll ask here.
Someone posted pic related on /sp/ claiming it's an omelette.
Is this a picture of scrambled eggs or an omelette?
And what is the actual difference between the two?
>>7193852
this is going to sound crazy.
you need to half fry half poach.
If you want firm whites and a runny yolk, just throw a lid on it, or add just a tiny put of water to steam. Or if the white is cooked and the middle is still uncooked, flip, turn off heat and let it sit.
If all else failed, scrambled eggs.
>>7194161
this/
>>7194155
Those are clearly scrambled fucking eggs, retard.
>>7194155
In that photo, there are scrambled eggs.
It's not difficult to tell the difference.
I have been a chef for 8 years.
Just turn down the heat on your stove.
>every other post saying to put a lid on the pan
That's not how you make sunny side up eggs. You just want to cook the whites and heat the yolk, not steam it.
Cook it low and slow, and use a spatula to spread out the whites so they cook faster and you don't have a half solid yolk.
>>7194155
Anyone who thinks this is scrambled eggs is fucking up their scrambled eggs.
>>7194155
Those are scrambled eggs, friend.
They look pretty plain, but yes, they are scrambled.
>>7194155
That's a botched attempt at an omelette that's also overcooked as fuck.
>tfw every time you try to make scrambled eggs you end up making an omelette
>>7194225
poached eggs are not soupy, just the yolk, (Which is salted and soaked up with toast).
I am highly offended how dare you
-room temperature eggs
-small, non-stick pan preferably a new one
-lots of butter or vegetable oil, or olive oil if you're a faggot
-heat the pan and the oil to about medium heat
-crack your egg into a small bowl, so you can check if your egg is nice and shell/crap free
-add to pan, and turn the heat don't to very low
-wait for a while, then occasionally move the egg to make sure it's not sticking
-cover for a couple minutes if you want over easy instead of sunny side up
the low heat should be enough to heat the yolk to a warm temp
>>7194265
>overcooked
yuropoor detected
>>7194225
bloody hell. top kek.
![Circle-stainless-steel-egg-ring-omelette-device-omelettes-mould-cheese-egg-omelettes[1].jpg](https://i.imgur.com/ntOOhjA.jpg "Circle-stainless-steel-egg-ring-omelette-device-omelettes-mould-cheese-egg-omelettes[1].jpg")
use one of these
>>7194269
No one said anything about poached eggs. Read harder.
>>7194155
it's obviously just a very haphazardly made omelette that's unfurled. why the fuck people think it's scrambled eggs i do not know.
https://www.youtube.com/watch?v=42dbuhteL4o
Before you cover it throw the tiniest bit of water in the pan. Dat steam cooks the top.
Why has no one pointed out that that egg is shit?
>>7196036
Because you're shit.
>>7193882
>scrambled eggs
>fluffy
>not fucking wet
Fuck you low class scum.
Cooks Country technique is high heat until edges are set, then cover, remove from heat for 2 minutes or so.
>tfw mom overcooks the eggs every time because she's a cunt and is paranoid about salmonella
>>7193879
This, you have to cook the top of the egg at the same time as the bottom. You can not cook the egg until it's done on top and expect the bottom not to be overdone.
Crack eggs, throw in just a teaspoon or so of water, then put the lid on tight. Perfect every time.
>>7196009
>unitaskers
>>7193852
Cool the egg on a low heat for a long time. For most stoves on 2 or 3. Do not cover the egg. This will cook the yolk from the top, not leaving it juicy, which is the point. Also, the steam will drip water on the egg and take away from the flavor. Don't season until the egg looks about halfway done. There you go for the cooking part. For the size: just use a smaller pan and crack the egg gently not far at all away from the pan itself. Problem solved OP. best way to have eggs
>>7199537
Cook* dammit. Don't cool it. Do the opposite. Cook with heat
>>7199289
This is a horrid method. I hope you're trolling
>>7193852
You aren't preheating your pan.
Get your pan hot so that water beads up and rolls around on the surface when you put a drop of water in the pan, then put in your butter. Once your butter gets foamy throw in your egg.
>>7193852
Pan fry a brand new egg. Just-lain eggs have much more solid albumen then eggs that have been on the shelf for weeks. You want to use enough oil so the entire white of the egg is submerged, while the yolk is poking out of the surface
>>7199886
This is great if you want to burn the egg and have a hard and chewy bottom. You must be fucking with OP
>>7199546
I also thought it was horrid, but then Bruno albouze preached this method ...
>>7193976
this "steam" method sucks and gives the egg a really shitty smell.
You can cook it like Op's pic using low/medium heat and not being a fucking faggot about it.
>>7193852
I think that it is the freshness of the egg.
>>7200404
yes it is
also proper pan lubrication and proper cooking temp.
>>7193852
Poach it instead of flipping.
>>7193882
Poached eggs are the best
Room temp egg. If its right out of the fridge it will be too cold, the bottom will cook but the top will be like snot.
Eggs on the counter, much easier to cook with.
Same with butter for spreading
>High heat
>Frying butter
>Butter smarkling brown, drop an egg
>Wait until egg white is soft solid
>Take a glass of water, around 50cc
>Pour it in pann and put the white glass cloak over pan
>1 min
>Done
>>7193852
Cover the pan.
