In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your breakfast game with his ultimate guide to making the best fried eggs at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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35 Comments
This tastes so "geil" for a midnight snack.
THIS is not my idea of fried eggs.
Fried eggs are fried on both sides–you didn't flip it over!
You cooked SUNNY-SIDE UP eggs.
No brown, crispy edges!
I'll stick to flipping, or covering the pan with a with a hot skillet, after adding a drop or three of water off to the side, thank you. Just a slight white over the yolk. What a waste of butter; I have to pay for mine, you know. Crispy edges are a pain, the rest of the egg shreds if you try getting a piece and don't cut completely through the edges. Nope.
Crispy edges are an automatic fail in my house. To each their own.
My grandpa told me that the last thing my grandma said before passing away was a request to make sure her eggs have the crispy edges like she loves.
He came out the kitchen with her eggs and she had passed on.
Fastforward some years and now i make my wife fried eggs and toast every saturday morning… Crispy on the edges!
RIP Grandma and Grandpa. Love ya both!
yeah, use 5 dollars worth of butter to make eggs …also, who tf eats raw yolk?? fckng animals ffs
Butter 🧈 attack. Omg
This might just be what I have for lunch, like that you called them “individuals”.
I hate crispy edges
"Run to get a spatula" – homeboy, you sure you're chef?
No crispy edges for me
Wow all most like rocket science. How to fry an egg. Put butter in a pan and fry the egg.
I don't like fried eggs, but I would love to get rid of the slimy uncooked film of egg white on top without overcooking the yolk. And now I know, I'm going to let hot butter run over it and it will cook it.
Butter
Done
In asia we have a wok just to fry an egg. I come perfect round every time.
This is lousy fried eggs. Haha. The best fried egg is done with a wok on jet flame !
That looks like a very tasty heart attack.
Still a little bit snotty though, a last basting over the yolk will sort it.
Your ego surpasses you sir!
I completely disagree. The white should be thoroughly cooked, but not crispy at all, and the yolk very runny. I have my own technique to achieve this.
Floppy and snotty is how they’re best. I will not eat a crispy fried egg.
Just made great 👍
Rubbish, I can made better running eggs and I’m not a chef
Butter makes everything better! But it is SOoooooo fattening. This is a tasty, unhealthy comfort meal!
Is that salted or unsalted butter?
those are burned Chef !
Fry eggs in butter and add salt and pepper to taste. How are people so impressed with this..?
Shells attract shells omg I honestly thought that was something only I believed 😂 never heard anyone mention it before.
Ugh. Brown crispy eges are the literal worst thing on any egg. It is a ruined egg. You've just forfeited any credibility.
I put sugar and fish sauce on my fried eggs.
Ill try this, but I have a feeling ill still prefer my go-to mirrored egg, lots of butter with a splash of water under a lid to steam it, never a brown edge or bottom. Chives and black pepper to plate with grilled tomatoes 😊
I absolutely love you had a whole section for "plating" where you just unpretentiously placed the eggs and two pieces of toast on the plate. No frilly parsley. No finely snipped chives. No absurd "edible flower" or anything. Eggs. Toast. Eat. Refreshing.
Having watched Chefs cook egs they don't know how to flip the eggs..this is a basted egg..not over easy. I disagree no brown edges..it affects the taste..of the delicate flavor.I worked in restaurants for 42 years..pan or spatula for eggs.
I was cooking since childhood and I just recently learned why my fried eggs were overcooked most times since I got married. I was overcrowding the pan. Now I cook them in batches (cast iron skillet-my fav) perfect every time now. I’m going to try using more butter, I don’t usually use that much.