A random line cook told me to stop flipping my eggs so much

I was working a brunch shift at this diner in Austin and a guy from the grill station just watched me for a minute. He said "you're killing those eggs, let the pan do the work." I had always flipped them like three or four times trying to get them perfect. Now I just let them sit on low heat until the whites set and slide them onto the plate. Changed my whole egg game in like two days. Anyone else got a cooking tip from a coworker that stuck with you?

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1 Comment

davis.linda21d ago

Hard disagree. Flipping them more gives you control. Three or four quick flips keeps the yolk moving, stops it from setting too fast on one side. You end up with that even, custard-like texture all the way through. Letting them sit just gives you a thick, rubbery white layer on the bottom.