It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.
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More Clips From This Episode
- Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?
- Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.
- Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
- Egg Toppers
Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise method of breaking the shell.
