Master Eggs and Omelets on Your Griddle
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- čas přidán 1. 07. 2023
- Here's how I make eggs 4 different ways and omelets 2 different ways on the griddle.
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As a new Blackstone user, I find myself at your channel often. Great content! Thank you!! 🔥🔥🔥
For perfect sunny side up eggs get yourself a small cooks gas torch and finish setting the whites by running the flame around the yolk to set the whites.. this is a pro tip !
Oh that's a good idea.
I was just thinking about that idea while watching and scrolled through the comments to see if anyone mentioned it 😄 👍
If you have time to lean you have time to clean was hammered in my head at a young age by my father... He managed a Steak-N-Shake, Denny's and then when I was 20 He opened his own little dinner which he ran for about 10 years before his health went bad... Sold the dinner to pay all the medical bills... He still hates the fact he sold it... Thank You for everything you have posted about the griddle... It's taken me a lot to relearn everything that my father taught me as a child...
Oh that's awesome that your dad ran his own diner. I'm sorry to hear about his health going bad. I'm glad my videos have been helpful and hopefully bring back some good memories.
You forgot to crack a beer🍻🍻🍻
🤦♂️
For breakfast? Are you an alcoholic?
@@azure6392 he always cracks a beer. How many videos of him have you watched?
I like to get drunk in the morning, cause that’s when the liquor is really strong. They say I ain’t nothing but a pot head cause I smoke the weeds all day long. But they don’t know where I been, I got a van that I call my home. It’s just me and the girlfriend, trying to take this cruel world on
@@JohnnyBrunet You can't say "I've been drinking all day" if you don't start in the morning!!
Cooking eggs perfectly is hard. Cooking eggs while you also video it is harder!!!
Got some good tip, thanks!
Thank you so much! It is not easy with the camera which is why it's shaky the whole time lol. I appreciate you watching and the compliments.
Damn, I was hoping to learn what beer pairs best with eggs. Oh well, maybe another day. 🤣🤣🤣
Thanks for opening my eyes to whirl butter/oil 😊
No problem I'm glad you like it.
Great instructional video. Really appreciate the tips/tricks. Leaving the “happy accidents” in the video is appreciated as well since I have many of them at the griddle. Hope you stayed hydrated.
Tha ks David glad you liked it. Yes I always try to leave in the happy accidents I'm glad that's helpful for you. I appreciate you watching brother. And don't worry I had some beverages later that day after I was done.
I’ve been on CZcams for over 20 years and this is the first channel I’ve subscribed to. This guy really speaks to me. Keep doing what you do mate.
Thanks so much man that's crazy. Before I started making videos I wasn't really much of a "subscribe" person either. I really appreciate you taking the time to watch and subscribe.
Johnny you are EGGstremely particular about those eggs. Thanks for the video. Happy 4th!
Tha ks Sean, happy 4th.
Hey Johnny I saw that you dropped a new video and besides checking it out I wanted to tell you that you were right. I cleaned my griddle and made toast the other day and it came out fine. Such a simple thing, make sure the griddle is clean. I decided to not butter the bread, I figured do it the same as I would in a toaster. It worked. Thanks for responding to my question.
Hey buddy, I'm so glad you're toast came out better the second time. Ya with toast it will just absorb whatever you put it in so that's probably why it was a little off the first time. However sometimes I'll throw it right in the bacon grease and let it soak that up. Don't tell my doctor though lol.
😮
Hey Johnny, what is the mixture you have in the squirter bottle ? It seems to really work great .
I found some furniture leveling pucks at Ace hardware that had groves for wheels and I also used washers underneath the griddle surface. But my deck has a slope for rain run off.
Been watching you for a bit. Not much for comments. I like the music and atmosphere of your channel. Reminds me of better times of my youth.
Exactly!👍😎
Thanks so much Tim! I try to keep it light and laid back. Also I don't want to be too in your face or over the top. I really appreciate you watching.
Put some water down near your sunny side up eggs and then put a lid over them. It’ll cook the runny white stuff.
Edit: commented to soon lol
Lol you weren't the only one to comment too soon 🤣
Carb diet friendly Breakfast for Dinner Options... I like it!
Can't go wrong with breakfast for dinner.
That was a fantastic egg tutorial! Happy Independence Day!
Thanks! You too!
Thanks for forcing me to stop screaming into the void on twitter & enjoy some chill piano music...
Lol you're welcome.
Happy accidents are how we learn. All the eggs looked great.
Thanks Dale.
You did a great job showing all the different egg styles keep them coming.
Thank you! Will do!
Good video Johnny! Thank you brother …
Very welcome
A good Denver omelets is heaven...get them peppers shrouds cheese and ham...yummmmmmmm
So true.
Damn you can definitely multi-task...you are the man cool under pressure.
Thanks AJ
Awesome vid! I bought those rings based on another of your vids. They work great! BTW, a $4 pack of wood shims works great to adjust the grill level to where you want it!
Thanks! And I'm glad the egg rings are working well for you. Ya I know I need level it, the problem is I move it around my tiny patio based on the sun. The sun puts an awful glare on the camera depending when I cook so I try to move it around but the whole patio is a hot mess so I never know which way it will be leaning after I move it lol. I'll grab a pack of those shimms, thanks for the suggestion.
Same here with the moving and my decks a mess. I move the grill, watch the cleaning water drain, tweak a couple of shims, done. Keep rocking!
I purchased a Blackstone 28XL a month ago. I’ve been cooking for just my wife & I for the last month & yesterday I cooked for 4 adults & 2 kids 😂. Wow if you’re the short order cook , I’m the “ Wrong order cook “. I cooked up some bacon & some breakfast hash potatoes & a couple of hash browns patties & eggs & English muffins, but what I really misjudged was the timing on the Tater Tots, man those things took forever, they were one of the first on but definitely the last done. Next time Tater’s first & give them 5 minutes….then everything else. Today was a great French Toast Breakfast …. This griddle has been awesome & now the son-in-law wants one 😂
Wrong order lol. I'm glad you've been enjoying the griddle with your family. Ya the tots take a while and pretty much all potatoes do. I usually put them on first then wait at least 5 min. It's ok if they get done early you can always flip them and hold them hot in your warming zone. Thanks so much for watching.
At first you had me worried, (left overs from Easter) 😮😅 great video as always.
Lol, ya I'm a little behind in editing. I filmed this the day after Easter lol.
Yeah this is funny. Really testing shelf life of leftovers...
Lol, yea I had to turn it back - like, did I hear him right???😂
Great job with you interview with Dusty. Thanks for sharing!
Hey thanks so much! I appreciate you checking out a video after listening.
4th of July weekend, crack that beer, you slacker! Seriously good episode, Johnny!
Happy 4th and trust me I cracked my fair share over the weekend lol.
My Army buddy was a cook at our DFAC that won best chow hall in the Army two years in a row. He showed me how to make a perfect omelet. You're a little sloppy but I still learned something.
Awesome thanks so much for watching and for your service.
What did you learn because i'm struggling to find something that he did that would make me a master?!?
@@linux230 thanks for all your kind comments. God bless.
It took a lot of huevos to make this EGGcellent video Johnny.
Even though my comment is pure cringe at least it helps the algorithm.
🤣🤣🤣🤣 I love it, I fully support all egg puns.
Thank you for this excellent tutorial. Yes, the griddle, like a cast-iron skillet, must be clean or everything will stick.
Your welcome, thanks for watching.
Another excellent video filled with Bob Ross references. Thanks Johnny!
Thanks Mike! Happy Accidents
Whirl is (mostly)soybean oil. Lab. Yeah, likely assembled in one. LOL!
Ya that's what I figured.
Thanks for the tip on whirl never heard of it but the restaurant supply that I go to had it. Definitely changed the flavor a lot more like the diners I remember. Always great content on your videos.
Awesome!! I'm so glad you found it and you liked it. It really isn't that expensive either which is nice.
Hey Johnny you got a new dome, with a handle! Good Job
😁
I've found it's much easier to make omelets in an omelet pan. Cook the ingredients, add the egg, once most of it is set flip it (most fun part)😊. Slowly pour half the set omelet on a plate, add your cheese, then fold the other side over the cheese. Easy peasy.
All other eggs are perfect on the griddle.
Ya the omelet pan is definitely the way to go. Are you doing it with the pan on the griddle or are you talking about inside. I just used a small pan for scrambled eggs on the griddle the other day and was surprised how well it worked.
@@JohnnyBrunet Usually inside but it's just as easy to put the pan on the griddle. I just turn the heat up a little bit.
@@gordonculp3646 thanks I'm definitely going to try that.
The second omelet is the winner of the bunch. 🏆👈⬅
Thanks
"This is where you hide this with more cheese." 😆😆I love it!
I need to learn how to stay calm like you. Maybe my new mantra while griddling will be "happy accidents".
Thanks for another great video. I've never heard of a basted egg.
Glad you liked my cheese cover up Jennifer 🤣. And yes that should be your mantra, I promise you'll see improvement when you take that approach. Thanks for watching.
I use a very low glass lid with metal ring for my basted eggs. This steams better and I can see the eggs so I don't have to lift the lid :-)
That's a great idea Jay.
Cool tips and tricks Johnny! Very helpful video!
Glad it was helpful!
Great video! I'll be cooking a lot this week on my griddle. Happy 4th!
Imagine if you will manning the griddle at Golden Corral. We had pancakes, blueberry pancakes, choc chip pancakes, french toast, and adjacent was the meat grill for steak with eggs. The scrambled eggs came in a bucket & got cooked in the back & put in a steam pan. Ugh. Omelettes were a separate station. It was non-stop from 4am til noon when lunch shift took over but before noon we were already transitioning by starting the pizzas and vegetables... Working at a place like that will def make you re-think your life.
Get some shims under the front of your grill, you'll be happier without that darn gravity issue! Thanks for the video!!! 😀
Man that sounds like a heck of a shift at golden corral. I bet that kitchen was jamming back in its heyday. I've seen the eggs in a bucket thing that is pretty unsettling to say the least lol. And I actually just moved so hopefully I can finally get this griddle level! Thanks for watching and commenting.
Thanks, Johny. Still learning how to manage heat - these things get so freakin' hot.
Yes they do. I would recommend pre heating in low and putting your food down once it hits temp.
Here's a good video of me explaining it. I hope it helps. czcams.com/video/wohFblZYMaE/video.html
Johnny's too bad I wasn't your neighbor I would volunteer for quality control as a taste tester LOL😊
Hahahaha I need a quality control neighbor for sure.
Yes mate. Nice. I need some of those rings you have there dude.
Great content thanks for sharing man
I tried some of the silicone ones, they don't lay flat - don't waste your money, get the metal ones.
Thanks for watching Steve! And yes Murray I never used the silicone ones because I was worried about that. Thanks for the good information.
Good stuff Johnny.
As long as it's good on the tastebuds Johnny then fills the stomach that's all that matters but yes I usually crack eggs in a bowl before I cook them and then I can deal with the eggshell if it happens because you hate to be under the gun on the griddle
That makes sense Ross. Thanks for watching brother.
Very nicely done
Thank you.
Happy 4th!
Love your videos cause I keep trying but f**k up a lot for reasons you clearly explain .. love it brother
I appreciate that. I'm sure you'll get it eventually my friend.
@@JohnnyBrunet I did some pretty good over med eggs this morning worked out better then expected
@@BTKSPENCE awesome! I'm so glad to hear that. I'm sure you'll just keep getting better and better. Thanks for letting me know man, I love it when people tell me the videos helped. Have a good one brother.
Great vid Johnny!...🤔... where's the beer!? Lol🤭😃👍🏻
Hahaha I had one later in the day Bob. No beer before noon unless it's football season 😁
Love breakfast on my griddle.
Great video thanks for sharing it! A goldmine of experience talking. Much appreciated.
You're welcome, thanks so much for watching and hopefully it's helpful next time you cook on your griddle.
@@JohnnyBrunet I made perfect sunnyside up and over-easy (sunnyside down) eggs yesterday for the first time ever
@@c.brionkidder9232 that's awesome!!!! I'm so glad the video helped. Thanks for coming back and telling me.
whirl looks great. might of got some but its made with lots of soy bean, something i try to avoid
Thank you!!! i SOOOO needed this!! What a great video!!
Your welcome buddy thanks for watching.
Thanks!
Thank you so much for the super thanks Rebecca I hope the video was helpful.
I actually made eggs this morning on my flat top and i def cooked on way to high of a heat cause there was not as much yoke
Well I hoe this video helps out for the next time you do wings thomas.
I know you are the expert, and I really like your videos. When I do an omelet on my Blackstone, I mix in some shredded cheese into the eggs. It keeps them from running out the drain. Thanks for showing the the fried and basted! Learned a little there! Thanks for the video!
Hey Kevin thanks for the tips. I am definetly not an expert lol, just a guy who worked in a diner for a while. That's a great idea with the cheese in the omelet I am going to give that a try. I'm glad you liked the video and I appreciate you watching.
Hey Johnny, I saw a Gordon Ramsey video once where he said to never salt an egg until its done. He said it makes them runny. Maybe thats why the basted egg didnt set up so fast..?? Ill try it tomorrow morning and comment on your next video. Ill do a side by side test.
That's a good point maybe that was why. Let me know how your test goes. I might do one as well.
Do you see yourself ever switching to the new ceramic flattop grills?
I don't know I've never used it. For right now I don't plan on switching griddles unless I move or mine breaks. I just don't have the room for it. I am also hesitant about how good the seat is on those ones.
Excellent video.
Thanks so much.
Looking good Johnny!
Thanks!
Thanks Johnny, I learned quite a bit.
You're very welcome, thank you so much for watching.
Nice work sir very nice
Thanks
So Johnny basically got to sav up the ring before you put it in LOL all jokes aside another great video thanks Johnny
Thanks Ross 🤣🤣
Great video. Thanks!
Glad you liked it!
I worked short order in four different restaurants and in none of them did we cook eggs on the flat top. Eggs, especially omelets, were always cooked in fry pans that were kept on the gas stoves next to the flat top, which was used for bacon/Sauage, hash browns, pancakes and steaks.
Ya most of the commercial kitchens I was in and restaurants had designated egg and omelette pans as well. All this information was from my time at Bob Evans which is a popular breakfast place in the Midwest (500 stores). They had 4 flat tops per store and no ranges. So two of the flat tops were specifically for eggs and omelettes, no meat or potatoes ever. From my 20 years in restaurants and food services I was lucky enough to learn a lot of different ways to do the same thing. I did all these eggs in a griddle bc that's what my CZcams channel is about. I appreciate you watching Doug.
@@JohnnyBrunet Sorry, I've never been to a Bob Evans restaurant, there weren't any were I lived, so I didn't know how they were lied out.
@@douglaspierce8480 no problem I didn't take any offense by your comment. I like using the pans as well. In one of the retirement communities I worked at we would do omelette stations every Sunday in the dining room. I loved using the pan for that
AFAIK navy is the only place where scrambled eggs are done on a flat top
They use an oar to stir it.😊
@@azure6392 Yep, I Rember it well, morning chow eggs piled up in the flattop scooped up and slapped on your tray.
Sunny side up eggs are done with steam and a cover on the griddle in diners.
Had an egg once that made me gag, now I know why I didn’t like it, because the whites weren’t cooked all the way.
inspires me to ry and do this lol i am a bbq guy not a flat top cooker ilike the part about the burner being to far away from the tank lol
😁😁😁 you should definitely give it a try Scotty.
Nice variations.
Thanks! I appreciate you watching.
When you’re too high keep drinking water.
Here's two tidbits for you: If you are making a restaurant style folded omelet, slowly spread scrambled egg, use dome if needed, when eggs are at the cooked stage, put your cheese, and ingredients down, fold edges over and place a sample of ingredients on top of ometlet so you can keep straight when making several omelets. That is why they do this at restaurants...to identify what's in it.
For egg rings, you want to baste those eggs as well. That is how Macdonalds does theirs. Also it prevents the overcooking on the bottom. We do muffin breakfast sandwiches all the time. Never toast the English muffin, place the halves face down and flat top grill them. This will prevent tough, chewey and dried out English muffins.
Thanks for all the great tips! I totally agree about the water with the egg rings. They never burn when you do that and always come out great.
When I worked at Burger King in high school, I had the motto "if you have time to lean, then you have time to just kickback and relax". God I hated that job. Thankfully it motivated me to work somewhere else. Armed with that motivation and a number of crap jobs I now make more dropping a deuce at work than I made in a week at Burger King...and I don't have to wear that stupid maroon fake vest over a yellow and maroon checkered shirt with matching pants. Thank you Burger King, you changed my life immensely and I don't even have to clean squat at work.
🤣🤣🤣🤣🤣
I'm just clean this off..
😅❤
Fun video, I was amused throughout. Gotta say though ... a cook (I'm one myself) can't be counting on "happy accidents" to be all good with customers. If they order something cooked a particular way, it's important to be able to produce it exactly that way, not some accidental result that we hope everyone is good with. No?
Ya this is just fo home cooks to learn how to use their griddle. It's not like a restuarant training video. That's why I was just cooking in my backyard. Glad you liked it and thanks for watching.
Hi. The gun that u using is a normal temperature gun that they used during covid. What is the correct name of the gun?
Hi, the gun I'm using is from camp chef. It's specifically for food surfaces and HVAC work. I believe it's a little different than the ones used on people during covid. I have a link in the description of my video, or you can grab one from the hardware store. Thanks for watching.
Newbie here, just got a flat top grill. So, you said if you had a small clear lid, would work as well, can you use glass lids on the flat top? It won't crack?
So I have used glass lids on the flat top without any problems. They have a metal ring which is touching the surface of the griddle. But ya mine haven't broken yet.
Great vid!
Thank you.
You need to level that flattop son.
🤣🤣. I moved it to a new location for this cook and it certainly was not level lol. Thanks for watching buddy.
I've been cracking eggs for years. Only recently have the shells seemed more brittle and more shells in my eggs. So its not only you.
Could be the bug dim the burner that always happens to a grill outside in the fall
Leave the whites, they’ll set up. Over easy is; flip, and flip again, you made over medium.
Man, I bet your family is staring out the window starving to death, wondering how much longer you gonna be playing with the eggs.
😊
🤣🤣🤣
Yea Buddy, I have been cooking for decades, charcoal, smoking, stove top, baking, etc. Never a flat top though. Got my 28 inch Blackstone and have been watching your videos. Made some stir fry chicken today and it was the bomb(Used your vlog as a guide). I have used it enough to learn the temps of the my griddle top. Scrambled eggs have been my nemesis, they wanted to make a mad dash. And I have always had the top too hot also. Thank you for sharing your knowledge, it has been very helpful. Also do you have a link for that dome?
I'm so glad my videos have been helpful and congratulations on the new griddle. Try squirting down some water and scraping it off before your scrambled eggs. It will clean the griddle and it will lower the temp for you. Then I like to pour the eggs slowly to let them set up and I make a well in the middle to contain them. I'll try to find a video where I do this and link it. Thanks for watching.
czcams.com/video/0ATn1zeVyoo/video.html
There should be a link for the dome in my description but I'll link it again.
amzn.to/3PHJV2z
It never occured to me about tank placement and how the burners are affected that's a good tip, my mom and dad had owned small breakfast and lunch restaurants in the 40's & 50's and my dad's idea of basted eggs was to scoop bacon grease over the top of the eggs with a spatula because at that time it was either bacon or ham & eggs after all they were called greasy spoon restaurants at the time.
Oh ya I've heard people call that basted as well when you baste it with the fat or grease in the griddle. That always makes a great egg!
@@JohnnyBrunet As a kid you just eat what's put in front of you and it wasn't until I had basted eggs in a restaurant that I discovered they don't have grease on the top back then we thought grease was part of the meal.
@@BEDavisBrown lol ya and sometimes the best part o the meal I bet. My dad grew up as 1 of 12 so they were the same way. You just had to eat what you got there wasn't a ton of room for picky eaters lol.
Johnny I got new electric salt and pepper grinders that help me not to forget to season my eggs. More toys for cooking.
Ohh nice! I've always wanted a set of those. I'm going to put it on my birthday list.
Great American cooking my man
Thanks William! I appreciate you watching.
👍👍
Have u seen the Halo griddles No issues with wind more zones have lid u can cook with down been watching your videos and thanking about getting one !
I have seen them they look nice. I believe the Flat Top King did a review on them.
Love all of the yummy happy accidents!!
Thank you so much Kathie! I really appreciate you watching and hopefully my happy accidents are helpful for you. Sorry it took me a while to get back to you on this comment. Thanks for watching.
hi, so when you move the food to warm, that burner is off? is it staying warm just because of the heat from the burner next too it? Im about to cook my first meal and have been thinking about this. Thanks
Hi, sorry for the delayed response. Yes it's staying warm from the heat that was previously on it. It doesn't immediately cool down, and from the burner next to it. So it's a great spot to hold food. I hope your first cook went well.
Startin to love this guy cuz he shows you all the fuck ups that can happen. & how to go about it
Thanks man.
Put the dome on your eggs and it will cook the top
What oil were you using? You said it was a buttery oil. Do you have a link? Also can you post a li k to your heat thermometer
Hey thanks so much for watching here are the links.
Thermometer: www.amazon.com/gp/product/B00837ZGRY?&linkCode=sl1&tag=johnnyphili07-20&linkId=3620cec7333b28712e393347c5b9bb06&language=en_US&ref_=as_li_ss_tl
Whirl oil: amzn.to/45kk05L
What is the emissivity setting on your IR thermometer?
I'm sorry I do not know, I never changed it. So it's whatever camp chef sets it to when they sell it.
This does not feel like mastery when I'm watching Johnny.
Sorry to disappoint but I appreciate you watching.
@@JohnnyBrunet Well, you may not be a Michelin starred chef, but you are a good fella, so it's at least fun to watch. Cheers.
Johnny Is there any difference in cooking on a stainless griddle vs carbon steel ? I live in a rainy area and am concerened about rust.
Thanks
Well I've never cooked on a carbon on. I have a stainless one at work and a cold rolled steel one is what I shoot most all of these videos on. The stainless one will not rust. The cold rolled one will rust but usually a protective layer of oil after each cook will keep the rust away. Also if it's a rainy area, no matter what griddle you buy Id highly recommend a hard cover.
What exactly is that oil mixture you’re using?
It's something called whirl. You can get it on Amazon.
I just got mine and did my first cook. Mine needs leveled as well. Trying to figure out how I want to attack it for best results.
Congratulations on your new griddle.
@Johnny Brunet Can you answer a question for me? I grew up eating what I used to be told was an over easy egg which is what you cooked but now I am getting told that is an over medium where the white is fully cooked and the yoke is a runny creamy sauce like yoke. What is the difference between an over easy and an over medium egg?
Hey sorry for the delay on this. So I am definitely not the authority on this but I'll tell you my definition. I'll also tell you what I learned from a few years working in a diner.
First: Everyone has their own definition of over, over easy, over medium,fried, and they all think they are correct and there's no convincing them otherwise. And their definition is whatever their Mom made them, so if you try to correct it you're basically insulting their childhood and they get very defensive 😁It's kind of like politics.
Second: at Bob Evans, the breakfast chain I worked for. They defined it this way
Over easy: Whites fully cooked, yellow runny
Over medium: whites fully cooked, yellow partially cooked but still a little runny
Over hard: whites and told fully cooked but not popped
Fried: yoke, popped everything fully cooked
I don't know if that's correct but that's how I do it. We never served any eggs where the whites weren't fully cooked.
@@JohnnyBrunet Yea I get the fact everyone has their own opinion of what is what based off what they were taught as they were being raised. I was just wondering if there was an industry standard and if so what that standard is and since you talk about working in a diner for some time I thought you might know if there was a standard and what it was.
Thanks for the reply, I appreciate it.
@@godssheep3959 no problem. Sorry if I came off a little jaded I probably just have some ptsd from talking to people about it at Bob Evans lol. I'm pretty sure what I told you is pretty standard across the board but I could be wrong. I've been known to be wrong before lol. thanks for watching and asking the question, sorry again it took me a while to respond.
I've rarely found a restaurant cook who can do over medium well. Always comes out well done with hard center. Order medium and it's always over easy.
After a couple of months I can nail medium well, jammy yolk at home. Med low heat, probably about 300f, after the flip, lightly touch the yoke. When it starts not to yield much, plate it.
Working on getting bacon medium..