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How do they cook the eggs on TV?

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RodVito Oct 27, 2009 01:32 PM

I know there is an easy answer to this.....but can someone please tell me how all the chefs on Top Chef cook their eggs so the Egg White is perfectly cooked and shaped, while the yolk stays perfectly bright yellow and in the middle of the egg? I have tried a few different ways.....to no avail!!

Help please!!!!

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  1. b
    bw2082 RE: RodVito Oct 27, 2009 01:39 PM

    put the eggs into a pot and cover about an inch with cold water. Bring to a boil. Take off the heat and let sit for 10 minutes. Then dunk the eggs into cold water.

    1 Reply
    1. re: bw2082
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      RodVito RE: bw2082 Oct 27, 2009 01:46 PM

      That will do fine for boiled egg, but I dont want that shape, I want a fried egg, with the egg yolk sitting on top of the circular egg white....

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      sparkareno RE: RodVito Oct 27, 2009 02:35 PM

      i don't know how they get the yolk in the middle but maybe they fry them in a ring so they will be perfectly circular. Also, the fresher the edd, the higher the yolk will sit up.

      1. chef chicklet RE: RodVito Oct 27, 2009 02:55 PM

        I have a feeling they cut the eggs with a circle cutter, how else?
        I'm pretty good at making a fried egg and I can get it close but not perfect like they do.
        They are using the freshest of eggs also. I wish I had access to farm fresh eggs. When I've had the opportunity to have them, the color is a brilliant orangey-yellow and the egg taste soooo good. Absolute perfection.

        1 Reply
        1. re: chef chicklet
          hotoynoodle RE: chef chicklet Oct 27, 2009 03:27 PM

          most restaurants will use a cutter to trim the eggs before plating. i never watch cooking shows, so have no idea what those top chef clowns do.

          i maneuver mine while it cooks with a slotted spoon, and that includes trimming ragged edges, or turning them under. you need to pay attention to when the yolk starts going from translucent to more opaque, so it doesn't get too hard.

        2. Antilope RE: RodVito Oct 27, 2009 03:15 PM

          Unless they show the cooking process from end to end with no cuts, remember they have food artists. A food artist will work for hours to get the perfect shot.

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            foodwich RE: RodVito Oct 27, 2009 03:23 PM

            i have a small round egg pan which produces perfect round fried eggs. so i got carried away and also bought one for omelettes. now i can make perfect egg sandwiches on english muffins or bagels using my pan. so they are available. maybe thats what they use ? j

            4 Replies
            1. re: foodwich
              hotoynoodle RE: foodwich Oct 27, 2009 03:28 PM

              i have worked in restaurants 17 years and never seen one of those pans in a professional kitchen.

              1. re: hotoynoodle
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                foodwich RE: hotoynoodle Oct 28, 2009 05:02 AM

                sorry, my home is not a restaurant, nor am i a professional cook. i was just sharing an idea.

                1. re: foodwich
                  hotoynoodle RE: foodwich Oct 28, 2009 05:36 AM

                  no intention to rankle, sorry. i'm just presuming those top chef peeps at least "pretend" to cook like they would in a restaurant situation?

                  1. re: hotoynoodle
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                    foodwich RE: hotoynoodle Oct 28, 2009 03:19 PM

                    none taken. thank you sick with the flu so touchy on most subjects at present.

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              just_M RE: RodVito Oct 27, 2009 05:14 PM

              I think the question is how to cook a perfect sunny side up egg. While a ring before or after would make it perfect in shape and although I use fresh from the yard eggs I have never been able to cook an egg so the white and yolk are done to perfection visually and I would love to know how.

              My husband and son prefer runny, sunny side up eggs. While I can't get that visual perfection I can get textural perfection by heating a pan to med/high, add fat of choice, crack in egg(s) (I add salt and pepper at this point) when whites are not spreading any more and are beginning to set I add 1TBSP water for first egg and maybe 1tsp for each egg there after to the pan then cover, cook 2 min for very runny and 3 min for just slightly gelled.

              1 Reply
              1. re: just_M
                JEN10 RE: just_M Oct 28, 2009 05:34 AM

                That's how I do it, they come out great.

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                Ali RE: RodVito Oct 27, 2009 10:27 PM

                Take one (or three) super duper fresh eggs. Crack into an oiled pan that's not too hot. Put on cover. Voila. One perfectly fried egg with zero frizzled edges, set whites, and runny yolks (but I happen to like those frizzled, crisp edges so you won't be getting perfect eggs at my house).

                If you want perfectly round, you need a ring while cooking or some cutting after, but the key to the yolks being bright yellow and dead center of the whites is pretty much all in getting farm fresh eggs.

                3 Replies
                1. re: Ali
                  epabella RE: Ali Oct 27, 2009 10:53 PM

                  haha- i do my perfect eggs the same way but no frizzled edges.a thick pan is better than thin and slow and VERY LOW heat is key for a picture perfect sunny-side-up. cover the pan so heat radiates downward too and use a neutral colored oil as opposed to olive oil.

                  1. re: epabella
                    hotoynoodle RE: epabella Oct 28, 2009 03:38 AM

                    does the op mean fried or poached?

                    1. re: hotoynoodle
                      epabella RE: hotoynoodle Oct 28, 2009 05:18 AM

                      "the Egg White is perfectly cooked and shaped, while the yolk stays perfectly bright yellow and in the middle of the egg?"

                      i imagine fried, i seriously doubt skillful poaching will ever produce 'perfectly shaped' egg white - at least if the shape is a symmetric oval.

                2. DallasDude RE: RodVito Oct 27, 2009 11:11 PM

                  The trick... extremely fresh eggs do not run.

                  1 Reply
                  1. re: DallasDude
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                    RodVito RE: DallasDude Oct 28, 2009 07:36 AM

                    I meant fried, sorry for the confusion. and Im sorry that I got someone so upset by mentioning Top Chef.

                    I did a lot of reading on it last night, and finally found the answer in Bouchon At Home. Start in a small pan...4-5".... so they are used in professional kitchens.....fry egg untill white is set, then finish in over to firm up top of the whites. The egg yolk will stay bright yellow.

                    I am typing from memory, so I cant remember the temps used, but I did try it last night, and it worked perfectly. I used a small pan, and trimmed the outer 1/2" diameter off, and it looked amazing.

                    Thanks everyone for your insight, next timew I will be more concise!!

                  2. w
                    wabbitslayer RE: RodVito Oct 28, 2009 03:57 PM

                    Google is your friend.....do a search for "egg rings"

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