Go to the Article: Tips & Tricks: Edible Emoji Egg
Cool idea! I see Nick hadn't been able to spring for a Control Freak yet. But if he had, what temp would he have set it to for the Precision Fried Egg?
I just got a Control Freak Home for Christmas and would love to see pan temps for this. Or perhaps even a Precision Fried Egg guide like you guys did for Scrambled.
And got a genuine LOL wtth the Tinder comment.
Seriously? maybe you should just relax a little
Great recipe, save the Tinder comment for some other forum.
I prefer the whites solid.
I think these can be done a bit better. Use a silicone ring to retrain the egg to a perfect circle. ( if you wish you can use a 30 ml medical specimen cup to hold the yolk in the center for a perfectly symmetrical effect ? As soon as the albumin sets at the bottom of the ring add a few tablespoons of water to the mold. This keeps the egg whites from hardening and bubbling. It creates a fry / poach texture that is a bit more velvety than straight up fry. Use a fine needle thermometer ( thermopen is best ) and keep whites under 175.
Great video, but I think as professionals teaching we need to be careful about our language. He should have said "they" would come running, not "she", it implies all chefs are male and all chefs are heterosexual. Petty I know, but when teaching we need to appeal to the broadest audience possible.
I agree whith Barry, people use teflon pan as a common pan and are not. Teflon and nonstick are "PAINT" they alply as aplay paint and at high heat all them burn and chemicals will be in your food. but if you buy a small nonstick pan and use it to do eggs like this you dont have any qhemical problem. OR use a cured ironcast pan it work fine too with this technique.
Another tip, and I can't recall where I saw it, is to start with a cold pan and lightly grease it, like greasing a cake pan with butter. Crack the egg into the cold pan, then put on gentle heat and follow the same general process. Works great.
Just buy a ceramic non stick. I have been cooking eggs like this for a long time but I like to use clarified butter which I have on hand at all times. he is right most people cook eggs in pans way too hot.
I've read that (at least certain) non-stick pans have chemicals that can get into food and are unhealthy. Do you have any thoughts on this? Any types/brands of non-stick pans that are recommended? thanks
My favourite way to solve this is to sprinkle a pinch of salt on the densest parts of the egg white around the yolk, just after the white has started to appear. Whilst the rest of the egg is cooking on the heat, the salt will permeate the top of the white and cook it. Plus, you end up with a deliciously seasoned egg
As others have said though, 11 mins is way too long to fry an egg, turn that heat up and make sure you preheat your pan and fat.
You could also pool a little butter in the pan and get a spoon and pour that butter on the white around the yolk. The hot butter will help to cook the top of the white. (Just be careful not to get it on the yolk)
Most kitchen sales joints have small non-stick pans ( about 4 inches ) for making Tapas. If you have the inclination you can take one into your mechanical shop..everyone has one right..and "press" the center of the pan so it is slightly rounded. You'll crate the pan no one wants..the one that rocks on a ceran top. But if you fry your egg in at using the method above you get a perfectly round white with a yolk perfectly centered in it. I used an infrared thermometer on one of these and the gradient I obtained was about 6 degrees F ( at low temp ) from center to the periphery. So, in theory, the center of the egg where the yolk is should cook slightly more but I've not found that to take place in practice.
But you can't walk away from this one like you can using the method above. You have stay at the stove and gently rock the pan or the edges of the whites are to thin. It's worth it though. Everyone I serve wants to know how I do it.
For those crazy people like myself that like to have the yolk cooked throughout, it is possible to cook the yolk but you need to be very careful when flipping, as the yolk skin is still very sensitive to impacts, so a casual flip will lead to screaming obscenities as the yolk spills everywhere.
What you want to do is get the egg on your implement, hopefully getting the yolk as far down to the tip of what your using as possible, then slowly rotate so that the egg slowly touches the pan. Its a little bit of a pain at first but it gets easier with practice.
11 mins is a long time for cooking it, sounds like your stove might have a much lower setting than most do. Best advice I can give is if you melt a little bit of butter in the pan on the lowest heat, then slowly turn up the gas till you hear the butter sizzling, then turn it down a little bit till it stops.
Hopefully that should give you the right temp to cook the egg correctly, though you might need to experiment a bit for the perfect setting for your stove, for an idea on how long it takes to cook a single egg it took mine around 3-5 mins (although I didn't actually time mine, it didn't take long to cook at all), hope that helps!
I've been trying to do this for a bit. I have a gas stove... I nearly get it perfect each time but there's still this tiny bit of uncooked egg white around the rim of the yolk. I can't seem to get the whole egg cooked right simultaneously. I'm cooking it as low as it goes (but it's like 11 mins???)... Any suggestions people?
Very Nice..!!!!...
I have been cooking my eggs like this for a while and they are perfect. People who want a "hot" fried egg, and it is okay if they do, want an overcooked, dry, lacy egg with burnt whites. Digustubus non disputandem est!
Cool recipe
Thanks so much, Ted!
We're so glad to hear it and we appreciate the feedback!
It's fun little things like this that really make this site for me.
How do you get it out of the sieve?
nice
I love these short tip videos. I think they are a great addition to the rest of the content on this site. Keep up the good work!
I want to do this with duck eggs!
I always like to use a round cutter on the frying pan, break the egg into that, perfect circle and more even whites...
I tried this but failed.
I turn on the fire at it's lowest and appears to be too cold and the egg was not as fresh as I thought.
Or you can make a white chocolate egg white with a Mango Pure Yoke...
Couldn't find how to get the video to play.
For us "cavemen" who still use open flames for cooking (but, nonetheless, have non-contact infrared thermometers), what is the preferred surface temp of the pan for this?
Made it and really enjoyed it, yolk was just heated through and the white was as tender as could be.
I encountered one problem.... I don't have an egg emoji... What's the recipe for that?
I could not believe my eyes when he picked the egg up by the white... that just shows how rubbery the stuff is, also after three minutes on a low heat the egg yolk will still be cold and uncooked
what waring induction burner do y'all use??
Interesting idea for people who want to ignore their eggs as they cook, but if you can lift the egg by the white, it is going to be rubberier than I enjoy. Looks pretty, though.
Place the egg in sieve before frying. The runny bits will separate from the firmer white, giving you better shaped egg in the fry pan.
Is Nick Gavin available for a Tinder date?
