2 O.E.

June 3, 2024 2:52 PM

Secret to flipping eggs. (slyt)
posted by clavdivs (27 comments total)

The secret is - as always - practice.

Like my wife likes eggs OE on buttered toast. I know, in my heart that I melt the butter, crack the eggs, put the back burner on medium. lid the pan, put on back burner. start toast. wait for toast jiggle the pan. butter the toast. de lid the pan and swiftly and assuredly, flip the eggs with a quick back and forth jerk. slide eggs out onto toast, add salt and serve. (The lid has the bonus effect of cooking the egg white on top so that the OE egg is sitting in the pan for a half a moment and not turning your yolk to chalk.
posted by drewbage1847 at 3:01 PM on June 3, 2024 [2 favorites]

The lid has the bonus effect of cooking the egg white on top

that is difficult, I would do one set of eggs set the pan down break two eggs and just let it rest for sunny side up we're putting on the lid can cloud up and that is difficult to not turn it into a yoke pie. when I trained, we had on the menu sunny side up and cloudy..
I prefer a Corculon pan and a telflon. The corculon let's the butter bubble more before I dropped the eggs. I noticed in the video it kind of touched it edges of his egg white when he first put in the egg and I wanted to say no!
exactly right about practice for by the third week in training had to be able to flip an egg with my thumb and index finger only.
posted by clavdivs at 3:12 PM on June 3, 2024

Is there an AI product that can summarize 2-minute instructional videos into the most relevant 10 seconds? If not there should be.
posted by gottabefunky at 3:13 PM on June 3, 2024 [4 favorites]

Great way to practice that flipping technique is to put a dry slice of bread in a cold pan and just do that scooping/rolling action a few times to flip it over. You'll get the feel quicker than you'd think. Don't get to eat an egg, tho.
posted by Phobos the Space Potato at 3:13 PM on June 3, 2024 [2 favorites]

dry slice of bread
Texas toast toasted lightly.
posted by clavdivs at 3:16 PM on June 3, 2024

dry white toast you say?

and clavdivs - that's why I use the timing of the toast. I know that the time to toast the bed, pop, juggle the pan, butter the bread is just the right amount of time to perfectly cook the whites of two fresh from the firdge Grade A large eggs.

But that's practice is a specific application. probably made her a couple hundred eggs that way.
posted by drewbage1847 at 3:21 PM on June 3, 2024

a spatula is very handy also those brown square hardened nylon cleaners that the pampered Chef gave out gratis

Is there an AI product that can summarize 2-minute instructional videos into the most relevant 10 seconds? If not there should be.

It's Motown song, not a clip but here is 10 seconds+ for the salinent point there-in.


"Why don't you check it and see one more time for me?
You gotta wait a minute, wait a minute
Wait a minute, wait a minute"
posted by clavdivs at 3:27 PM on June 3, 2024

exactly timing. chef who trained me said cooking is two things chemistry and timing. there's that long pause in my mind wandered to The hitchhikers guide to the Galaxy. odd thing is is that every cook I've trained I've said the same thing and I wait and look at them for their reaction. and they've all been the same silence. but there's something about that timing and that technique it's like Vivaldi with yumminess and the best part is the person that you make it for appreciates it that's all the difference.
posted by clavdivs at 3:36 PM on June 3, 2024 [3 favorites]

Long time ago, I got a job in a newly opened chain restaurant as a cook. Breakfast shift. Other cook was highly experienced. Me? Zip. I watched him flipping eggs with an egg pan. Jerk swing up and over. He looked at me and said it’s easy. After the two eggs in my pan were ready to go, I jerked swung and eggs went flying all over the back of the stove. He laughed. Said I need to practice. I cleaned up the stove. He made the two eggs. A few more days and my flipping was much better.
posted by njohnson23 at 3:41 PM on June 3, 2024 [6 favorites]

Is there an AI product that can summarize 2-minute instructional videos into the most relevant 10 seconds? If not there should be.

summarize.tech summary of egg video

(I use this site a lot when people post long videos here on MetaFilter; it helps me decide whether I might want to invest time in watching, and if I don't have time for the whole thing, it helps me zero in on the segments that interest me.)
posted by kristi at 4:14 PM on June 3, 2024 [3 favorites]

It’s like a basketball shot. It’s all in the wrist, but. You have got to have confidence. When doubt creeps in mid flip, that’s when they land on the stove. Yeah, you gotta practice, but you also have to believe. I can make 4 omelettes in a row, then get to the fifth one and will get all in my head “Can I really do this 5 times in a row without fucking up?” No. No, I cannot, with that kind of attitude.

Also, butter. No, more.
posted by Devils Rancher at 4:28 PM on June 3, 2024 [3 favorites]

Eggs files, surely.
posted by emelenjr at 4:41 PM on June 3, 2024 [9 favorites]

Let’s just call them… the phenomenon.
posted by Devils Rancher at 4:46 PM on June 3, 2024 [2 favorites]

I do the cover with a lid technique, after adding a teaspoon of water. The steam cooks the top of egg wonderfully. No need to flip.
posted by Czjewel at 5:39 PM on June 3, 2024 [3 favorites]

Chiming in as the freak that prefers sunny side up with the whites slightly unset. All the better for my toast. My spouse prefers over easy, and I'm usually cooking eggs for two, so they get the spatula treatment, I'm afraid. Next I make eggs just for her I'll give the flip a try, though.
posted by mollweide at 6:13 PM on June 3, 2024 [1 favorite]

Most of what I know about cooking eggs comes from Adam Ragusea's Eggs 101 video (14 dense minutes).
posted by JHarris at 6:35 PM on June 3, 2024 [1 favorite]

Arctic Eggs is the just-released egg-flipping game that asks - can you fry eggs on top of Mount Everest?
posted by Fully Completely at 7:15 PM on June 3, 2024 [1 favorite]

You can't do this with more than one egg, and I can't remember the last time I cooked a lone egg.

*Fold*, don't flip, with a spatula. My secret protip is to smoosh the top side of the spatula in the butter/oil before putting the egg in, so it slides under the egg more easily when it's time to turn.
posted by CaseyB at 7:23 PM on June 3, 2024 [3 favorites]

Is it just me, or is the egg he flipped not the same egg he started with? The white looked a lot more compact on the the one he flipped.
posted by TedW at 5:49 AM on June 4, 2024 [1 favorite]

My first thought when the video started was, sure, with a teflon pan everything is easy. I used to do all kinds of fancy flips with my old cornerless non-stick frying pan, but I have since moved to exclusively glass and metal cookware.

Are there iron pans with that same curvature that still work for rolling eggs?
posted by eraserbones at 8:21 AM on June 4, 2024 [1 favorite]

Interesting tip to not season until after it's flipped, as the salt and pepper will add friction to the flipping. I do feel like the egg wouldn't just roll over itself as nicely as he showed, but perhaps that's because I always season immediately upon adding to the pan.
posted by hydra77 at 8:58 AM on June 4, 2024 [1 favorite]

I knew in my heart what these responses would be like. Ah, Metafilter people, you do not disappoint in the morning.


Also, butter. No, more.
In my heart I know this is true.
MORE BUTTER.
Unfortunately, my nutritionist says that's wrong. But she's not the boss of me!
posted by BlueHorse at 12:07 PM on June 4, 2024 [2 favorites]

Ceramic griddle, spatula. I don't own a nonstick pan (unless you count the cast iron Dutch oven I inherited from my grandmother, that sucker is seasoned so much it's shiny)

With the ceramic, sometimes the spatula slides under the egg, sometimes the spatula PUSHES the egg so that it slides off the back of the griddle. It's an enigma.
posted by caution live frogs at 12:16 PM on June 4, 2024 [1 favorite]

I make what I call "Frambled Eggs" - I usually make 2 or 3 at a time depending on hunger. No matter how hard I try, there is always one bastard yolk who decides they're gonna break (either before or after the flip. Usually after, but sometimes even before). This happens regardless if I use Olive Oil, Canola Oil or Butter, or a spray of some sort.
posted by symbioid at 2:25 PM on June 4, 2024

You can't do this with more than one egg, and I can't remember the last time I cooked a lone egg.

Yes, but he is making this in a classic French style and in French cooking, one egg is un oeuf.
posted by ActingTheGoat at 3:04 PM on June 4, 2024 [2 favorites]

I always kick in for Negativland + Graham Kerr perfect scrambled eggs!
posted by ovvl at 4:40 PM on June 4, 2024

I thought if you wanted to flip an egg you first have to invent the universe.
posted by Catblack at 4:53 PM on June 4, 2024 [1 favorite]