Eggs: Restaurant Secrets You Can Use At Home
from Chef's Day Off Hosted by Marcus D Najera
Eggs sound simple… until you try to cook them perfectly. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan break down the techniques behind scrambled eggs, fried eggs, poached eggs, and frittatas. From fluffy curds and runny yolks to restaurant brunch hacks and chef-level tricks, this episode is packed with practical advice you can actually use at home. Chef explains why eggs are one of the true tests of cooking skill, why most people overcook scrambled eggs, how to nail an over-easy egg without breaking the yolk, and the controversial kitchen gadget that saves brunch service. Plus: Why chefs obsess over eggs The right way to scramble eggs Cream vs water in scrambled eggs The trick to perfect fried eggs How restaurants survive brunch Why frittatas are the ultimate leftover meal The legendary “62 degree egg” If you’ve ever ruined breakfast, this episode is for you.
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