Why Your Fried Eggs Never Look Like Restaurant Eggs — A Chef Explains

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store Early in my career I watched a chef I deeply respected fry a single egg for himself after his shift. What came out of that pan was nothing like what I had been making. Smooth white, yolk sitting up like a dome, not a single ruffled edge anywhere. I asked him what he did differently. He said one word: temperature. In this video I walk through every variable that separates a rubbery, lacy-edged fried egg from a restaurant-quality one. We cover why high heat is the single biggest mistake, how much fat you actually need and what it's doing in the pan, the basting technique professional kitchens use instead of a lid, when to salt, how to nail sunny side up, over easy, over medium and over hard reliably, and why you should always pull the egg five to ten seconds before it looks done. fried egg, how to fry an egg, perfect fried egg, sunny side up egg, over easy egg, restaurant eggs at home, professional cooking tips, chef secrets eggs, how to cook eggs, egg cooking techniques, butter vs oil eggs, basting eggs, fried egg mistakes, cooking eggs properly, home cooking tips