Added: 3 years ago
From: monkeyseevideos
Views: 14,388
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  • thanks man!

  • what a wonderful man

  • How much time did it fry?

  • Imma

  • what a nice guy :) 

  • Awesome men I wish your my uncle XD!!

  • One thing that I have found is that if you will use PAM for high heat (Grilling) it will not get all brown and nasty like butter does and will not get sticky. When use with Eggs land, its not to bad, and a little more healthy.

  • Thanks I will survive now!

  • I like how he points to stuff we can't even see.

  • "See that butter gets to working on it?"

    No! How 'bout getting the camera in position to see what you're doing?

  • @dLimboStick come on! you can see some of it:)) the rest is kinda the same;)

  • only problem with those types of eggs are that they are raw. The yolk never cooks, leaving a chance at salmonella. I eat them overeasy, but I break the yolk right after I flip it :)

  • if it wasnt for you tube i would have attempted to eat my egg with a knife and fork

  • lol 6444ppl including me dont know how to fry an egg :) this is sad.

  • i think you are a very good cook:D

  • yay i made a happy face with mine! used 2 eggs and 1 bacon.

  • i'm retarded, is this possible?

  • Thanks! I'm feeling confident.

  • wow u cant believe how much this video helped Lol everytime i would try fry a egg it would turn out rubbish .. with a horrible Oder not sure how! but it did, after watching this vid it was easy as breathing TY

  • International chef Jacques Pépin says to never crack the egg on an edge, but use a flat surface. Cracking on the edge can allow salmonella to enter the egg.

    I use low to medium for eggs. Anything hotter causes "chewy" or rubbery eggs.

  • @hoz49 Yeah but the salmonella thing won't be applied to people who fully cook the eggs.

  • @GhostPirate6 And now with the Salmonella recall of US eggs you see what I mean about not cracking eggs on an edge. NO sunny side up, soft scrambled, or soft boiled eggs either.

  • @hoz49 I always crack my eggs on the edge because I don't cook it the American way. And I alway fully cook it. I think the texture of runny eggs are gross.

  • @hoz49 didnt kno that

  • @foxfire1112 Pepin (as most already know) is a professional French Chef. If you get a chance to watch any of his cooking programs you will see he is all about taste, efficiency, eye appeal and good technique. He always uses the easiest and quickest way to work in the kitchen.

  • @hoz49 i'll check him out

  • @foxfire1112 There are many vids of Mr Pepin on YT. Some even dedicated to cooking eggs!

  • nicely done, you are a pro

  • myn was not a whole and it was stuck.....but it tasted good

  • Mine's looked horrible but tasted awesome..hahaha

  • Good vid! Very simple and easy to follow...

    I saw some tips share that you can crack the egg into a saucer first to make depositing into the pan easier, it really helps! I always make eggs that way.

  • i just made one of these and it was awesome

  • "WOOP!! There you go brotha!" haha love it! good vid

    5/5

  • Wow. I thought it took longer to cook them. XD

    It's just like...1 minute, done.

    Nice.

  • LOL 4:14 Woo there you go BRO! Lol this guy is kool

  • @GroovyAhYeh hhahahahahahaha

  • I saw the word FIREFIGHTER on his apron. This guy is great. I liked how he cooked that eggs. Very cool makes me drool. Heh =)

  • The camera great at getting the egg in shot....

  • Thanks for the vid, fried my first egg hope i don't get food poisioning :)

  • hahahaha beanz!

  • @c123ian lol 

  • going to try this now, i failed miserably yesterday and got egg all over the kitchen lol

    Thanks man!

  • Dude you rock man! thanks a ton for the video. This is just what I need to cook my girlfriend that perfect breakfast for her birthday this sunday. I'd vote 10 stars if they'd let me man.

  • ty i just cooked my first egg over easy i appreciate this video very mcuh and im going to subscribe

  • Yay baby! I just made them over harddd!! woot

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