[0 - 1] - I'm Frank Proto, professional chef
[1 - 3] and culinary instructor, and I hope you like fried eggs,
[3 - 5] 'cause that's what we're doing today.
[5 - 7] I'm gonna show you how to make a perfect fried egg,
[7 - 11] salty, crispy edges, buttery, runny yolk.
[11 - 15] Not those floppy, snotty eggs that you used to make. [upbeat music]
[15 - 18] This is "Fried Eggs 101."
[18 - 21] In my world, a fried egg is an egg cooked in fat,
[21 - 23] but it also has to have brown, crispy edges.
[23 - 25] The secret to the best fried eggs
[25 - 27] is knowing how to control your temperature
[27 - 30] and using lots of butter. Simple.
[30 - 32] First thing I wanna do is get everything I need laid out.
[32 - 34] I don't wanna be running around the kitchen
[34 - 35] 'cause fried eggs don't take that long.
[35 - 37] And if I have to run to get a spatula,
[37 - 39] it's gonna get overcooked or burnt.
[40 - 43] [gentle guitar music]
[43 - 45] When I make fried eggs, I use a non-stick pan.
[45 - 48] You can use stainless steel, you can use carbon steel,
[48 - 50] but for the most part, this is more foolproof
[50 - 53] and you're gonna get a better result every time.
[53 - 55] I put my pan on medium high heat.
[55 - 57] First thing I'm gonna do is add just a little bit of butter
[57 - 58] to kinda grease my pan up.
[58 - 59] And before I put the eggs in,
[59 - 61] I just wanna make sure that I coat the bottom
[61 - 62] of my pan with butter.
[62 - 64] We're gonna put more butter in later just to baste the egg,
[64 - 67] but for now, I'm just gonna start it out
[67 - 68] in a little bit of butter.
[68 - 71] I'm gonna wait for the butter to sizzle a little. Listen. Right?
[71 - 73] Most people don't understand that you're using
[73 - 74] all of your senses in the kitchen,
[74 - 76] sometimes you need to listen.
[76 - 79] Hear my butter starting to snap, crackle and pop.
[79 - 82] I'm gonna crack on the counter before I put my egg in.
[82 - 83] If I crack on the side of the pan,
[83 - 85] sometimes you get little fragments of shell.
[85 - 86] If you get shell in your eggs,
[86 - 88] you wanna to use the shell to get it out.
[88 - 89] So shell attracts shell.
[89 - 91] So we're gonna crack on the counter
[91 - 94] and we're gonna crack our eggs into the pan.
[95 - 97] On the counter and into the pan.
[97 - 99] At this point, salt and pepper.
[99 - 101] Fried egg is not a fried egg
[101 - 102] unless there is little pepper on it.
[102 - 104] You don't have to agree with me, but I'm right.
[104 - 107] And then I'm gonna put a nice big knob
[107 - 109] of butter in here for basting.
[109 - 112] I'm gonna separate my eggs so they're two individuals. [butter sizzling]
[112 - 114] So at this point, to get the white nice and set
[114 - 117] around the yolk, I'm gonna take my butter
[117 - 119] and I'm gonna baste it around,
[119 - 122] and try and avoid the yolk and just get it onto the white.
[122 - 124] If you have to tilt your pan a little, tilt your pan,
[124 - 126] but we're gonna get that beautiful, buttery goodness
[126 - 128] all over the egg, not just on the edges.
[128 - 131] All right. Our egg is nice and basted.
[131 - 133] We can see that we're getting some nice caramelization.
[133 - 135] I'm gonna lower my heat just a little,
[135 - 138] but you can see I have nice snap, crackle and pop,
[138 - 141] and my eggs are done.
[141 - 143] [gentle guitar music]
[143 - 146] I'm gonna use a spatula, drain them a little,
[146 - 147] get them on the plate,
[147 - 149] and the only thing this plate needs is some toast
[149 - 151] to soak up that beautiful, runny yolk.
[151 - 153] Here are my beautiful fried eggs.
[153 - 155] Only one thing left to do is to taste.
[155 - 156] What do you do with the toast?
[156 - 158] You jam it right into the yolk and you dip it,
[158 - 159] and you gotta take a bite.
[159 - 163] [toast crunches] [Frank munches]
[163 - 165] Butter makes all the difference here, right?
[165 - 169] And I'm just gonna taste a little piece of the egg. [gentle music]
[169 - 171] Mm. The yolk is perfectly runny.
[171 - 173] The bottom whites are super crispy,
[173 - 175] and we got those beautiful crispy edges.
[175 - 177] They're buttery, salty, perfect.
[177 - 180] This is a wonderful fried egg.
[180 - 182] Fried eggs don't need to be difficult.
[182 - 183] Set yourself up right,
[183 - 185] choose the right ingredients,
[185 - 185] and in a matter of minutes,
[185 - 189] you're gonna have that perfectly salty, runny yolk,
[189 - 193] crispy edge fried egg that everybody wants. [gentle music]