Make Perfect Eggs Every Time With Sohla | Cooking 101
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- čas přidán 22. 05. 2024
- Sohla's Cheesy Frittata recipe: nyti.ms/3tGAx6K
Get ready to learn everything you ever wanted to know about eggs. Cooking 101 is a new series where Sohla El-Waylly, author of "Start Here," walks you through techniques and tips for becoming a better, more informed cook. First up: eggs! Boiled, poached, fried and scrambled, as well as Sohla’s recipe for a fridge clean-out frittata.
Check out our guide on how to cook eggs: nyti.ms/47p4C8v
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Get the recipe for Sohla's Cheesy Frittata recipe: nyti.ms/3tGAx6K
Can you link or tell us what pan was used for the scrabbled? I know it stated it’s a non stick skillet, though what’s the brand?
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Well, those fried eggs aren't gonna win any beauty contests, but they do look edible.
Sohla: for the poached eggs, there's another vinegar trick you should know about: cracking the eggs into 50% water, 50% vinegar, and let the vinegar set a membrane around the outside (which takes about 10 minutes), then gently scoop it out and poach it. This eliminates the stringy feathery filaments, and sets a membrane of eggwhite all around.
I'm not even going to watch this video because it's titled how to cook the perfect egg and then they show sunny side up egg that's burned on the edges. I hope this was just supposed to be a joke!
“Those kinds of aunts never think it’s them”. Wow. So. Real.
Felt that in my soul
so funny and right on !
Who’s worse? The aunt or the whining niece complaining decades later that their aunt didn’t baste their eggs? Everyone’s aunt cooks them crap food sometimes. Get over it. It’s an egg.
@@jeffdixon847 Found one of the aunts!
@@saltycrunch🤣🤣
Before the video I said to myself that "there's no way I'm spending 29 minutes to watch someone cook eggs!". Well, I watched the whole things for 3 reasons: I love eggs; Sohla's delivery was charming and to-the-point; I learned at lot about eggs and cooking eggs at every turn. Thanks so much. Really great video.
In order to avoid overcooking the bottom of the eggs -- (that part of the eggs that are resting on the cast iron pan) -- part way through the cooking process, I add a tablespoon of water to the pan and quickly cover it with the pan lid.
The steam from the water quickly cooks the eggs surface and then you can remove them to your heated plate.
Man, same. She was perfect.
I thought the explanations were too long and not needed.
she overexplains shit. gen Z brain on full display@@iliya1933
had the same experience - well said! Pretty rare to find a talented YT chef who communicates without ego or distracting sidetracks and instead with humble competence and upbeat directness
I've never seen a friendlier, more genuine and relaxed cooking lesson! This woman is GOOD!
Sohla Teaches SO well. well thought out steps.. does not talk down to us... gives tips and tricks for the correct timing when needed... easy to follow and retain the info. i LOVED this video so much. Been cookin eggs since i was 5 and i still learned something new . fantastic content . I really appreciate this.
wow you must have been making trash eggs all these...7 years. stay in school!
Thank you for your attempt to start drama. i send you huggles, love, and comfort. @@bonaface
@@mayren1313 doesn't deny it...curious.
please don't ever huggle without permission, that's sessual harassment.
May you always find comfort and peace your whole life. @@bonaface
Seriously, I wasn't expecting all that info within 5 minutes of the video. Very educational stuff.
When she said she has a little baby yolk herself, so cute!!
I had no idea she was pregnant! So happy for her and ham ❤
@@laurennn9393I think they recorded this a while ago, she already had the baby! 💕
@@fleurhufflepuff2198thank you for the update! I hope they're all doing well
The baby is the white; the yolk is its picnic lunch.
Yeah she explained that in the video :) she didn't say she had a yolk, she said "I have a baby chick right now", op got it wrong. @@DBCZcamsHandle
Sohla has such a simple minimal delivery of what you need to know. Only the essentials, none of the unnecessary babble and definitely none of the aggro, type A, king of the kitchen nonsense . Just a chill endearing vibe. I look forward to this series.
I couldn't put my finger on it, but you're absolutely right. She transfers knowledge without the aggro babble, as you say
She’s basic AF.
And yet I feel like she delivers so much more than those type A aggro kitchen “kings”
that description is spot-on
@@rogeryoshikado1959or queens.
I'm amazed at how accurate all the information in this is. Usually most "let me teach you about..." videos are full of long held misconceptions, but this was well researched and completely correct on all points (especially the nuances of marketing terms used for eggs). Good job NYT and Sohla, I'm honestly impressed with the quality of information here.
Amen...so true
Tip: When you crack the eggs into the pan, use your spatula to immediately break the edges of the thicker whites around the yolk. That'll flow into the rest and your whites will be of even thickness. You won't get the whole "Ooops. This part is a bit overcooked, but this other stuff is perfect." The whites will all be the same.
"whites will all be the same" is loaded racial language. reported.
I do it. Moms gotta get going.
Sometimes I like to seperate white and yolk, medium heat and just a bit of oil, going white first, spread even and folow the yolk, salt and pepper, cook for a minute.....there's your sunny side up.
No thanks.
I was sad that there was no gingerbread house video this year but glad to see Sohla again
I forgot about that :(
She just had a baby lol, that would have been intense to do a multi-day shoot of that intensity while you're still healing
Same! But also Sohla and Ham juuuuust had their baby…. But also I selfishly LOVE the gingerbread videos and re-watch them several times each year.
Didn’t even realize she had a baby until the reference
@@brianna7959 I hadn't even heard she was pregnant! Where did you hear?
I love when Sohla says something that surprises even herself 😄 "you can top it up with some creme fraiche... oh!"
Came to say this! She’s like “wow… that is a good idea” 😂
Sohla is the best!!! She makes everything seem so manageable and enjoyable. Please keep the Sohla content coming. For the editors... I would have loved timestamps on this one. It would enable me to go back and rematch different sections right before I cook the eggs in that style. Please consider timestamps in future videos of similar formats.
I agree!
There is timestamps :) After a video is uploaded, sometimes they don't show up at first.
i doubt you're watching this video more than 3 more times.
just whip those brain cells into shape and say, "come on guys! file this away in long-term memory!! I believe in you!"
PLEASE keep the 101s coming! I love your cool, calm, intelligent delivery. You have so much no-nonsense information to share. I really appreciate you! 😁👍👍
recently bought Sohla's cookbook and, holy cow, it's the best cookbook i've ever had. It's so detailed yet simple and it really, really answers any questions you might have. Highly recommend it to anyone
How much is her publisher paying you?
Agreed! Her cookbook is phenomenal!❤
Agreed! Great cookbook. Well written, covers fundamentals and takes extra time to give you tips to avoid common pitfalls. I really enjoy her writing style.
@@bruisersdilemma354Bingo! 🤣
I also agree! It's fantastic.
Thoughtful format with her wealth of knowledge
Would love to see a video w sohla showing off all her favorite cooking tools and utensils. She just looks so passionate when she cooks w her fav spoon or pot 😊
I remember her saying the best tool is the fork she makes with her fingers 😂
Omg this would be a GREAT video. My bff and I started this same conversation when we met in 2016 and we are still having it in 2024. Please consider 😊
Her cookbook has a section toward the beginning that lists what she utilizes the most and why. It’s a great breakdown of- I bought a fish spatula because of her use and I’ve ended up using it a lot.
Love seeing Sohla again, I really appreciate her approach to food and her knowledge of whatever she's dealing with
My mom was a great cook. She was Italian and everything she made tasted great.
I made a leg of lamb once that was so bad my dog wouldn't eat it.
I watched a cooking show yrs ago where they did poached eggs and later when I tried to make them, I misremembered the time to cook them, and I am not kidding, instead of 3 to 4 min, I cooked them for 30 min and by then and the smell inside the house, I knew I made an error. I destroyed them.
This is the first video I've seen where the fried eggs, my favorite kind, are cooked in a way that I could copy and did them this morning after watching this video and they were delicious.
Thank you! Some of us are just lost causes in the kitchen, but we still need to eat. haha.
Only methods you left out were Dad omelette, not to be confused with Divorced Dad omelette which is similar but cooked slightly longer and usually on a pan that a hot dog was recently cooked on
Could you describe a 'Dad omelette', please?
😂
@@pfirmanthere is no such thing the armchair is just trying to steal some of her glory and place self above her in everyones mind. Cheap.
I would love a 24/7 Sohla channel. Between her knowledge, skills, and joyous personality... watching eggs cook becomes a major serotonin booster!
Hi wlavine! That's funny! Can I assume that you also like watching paint dry?
@@michaelsalmon6436why are you here if you don’t like the video content?
She's literally my least favorite CZcamsr. To each their own.
I'm surprised she hasn't started her own channel, the rest of the BA crew seemingly has. She shows up on other channels alot though.
Srsly agree!!! ! Love her extremely informative but approachable style. I feel like I owe tuition!!!!!! ❤️❤️❤️❤️
I just found this channel and I am amazed by the information density, professional camera work and the host's charisma. This is way about a good TV show in terms of quality. I am over 40 years old and love cooking since I was 15 and still, I learned a lot today. Thanks a lot, Sohla and the team! Truly excellent, professional work. Love to see a channel like this. You just got yourself a new subscriber. :)
I watch a lot of cooking content. I'm 1 minute into this and I love Sohla already. I'm so glad this came into my feed.
My favorite way to have eggs in the morning is over medium, with a slightly jammy yolk. Serve that on a English muffin with butter, jam, and spicy sausage, and you have yourself a little bit of heaven.
Same! I have made eggs over medium more than every other way combined.
I graduated from the Culinary Institute in 1987 in Hyde Park N.Y. , and cooked professionally for many, many years. You nailed it! So meticulously well done, I shared your video with my nieces, & nephews to help them become better cooks. Thank YOU!!
Sohla is also a graduate of the CIA and has worked in Michelin star restaurants. Don't let her easy demeanor fool you - she is super accomplished. A great resource and model for kids (and anyone else!) learning to cook :)
No need to go Culinary Institute , go to Asia and learn from street food vendor on how to cook better egg than this crap.
@@anubizz3be realistic, no one is going to go to Asia, visit a street vendor and learn how to cook eggs. No one suggested going to culinary school either. The OP reflected on their experience and how her demonstrations matched… because she also went to culinary school. Eggs are consumed all over the world. Acting like the only way to learn how to cook different types of eggs is to visit a street vendor in Asia (quite a large continent - you didn’t say where) shows how 2024 internet trolls are finally meeting their demise
@@anubizz3just a sad stuck up know-it-all to signal everyone how he/she went to asia and knows better than anyone. it’s thanks to you lamers that internet sucks these days.
@@undomondo No, because all you need is to watch youtube and look at street vendor channel to know they cook better fried egg with less effort , not to mention this expert lady use metal utensil on nonstick pans for that juicy extra chemical flake .. watching her teach you how cook fried egg its like watching that famous The verge guys teach you how build your computer. You dont need Culinary degree to cook perfect fried egg, there is plenty of good cooking channel but this not one of them.
I watch a LOT of cooking vids on CZcams and this is, without a single doubt, the best video I've seen on cooking eggs. So many little details that aren't really little - these details will completely change and improve your egg game. Must-see for cooks of all skill levels.
Japanese cuisine also has "onsen tamago" (hot springs eggs) which is like eggs poached in its shell
1. Bring 1L (~5 cups) of water to a boil in a pot
2. Bring it off the stove and add 200mL (~1 cup) of water
3. Add eggs straight from fridge
4. Put on the lid and wait 12 minutes
5. Take it out and you can now crack it like a fresh egg but out comes a silky poached egg with runny yolk
I've been cooking for 45 years (and about a decade of that professionally) and this vid is exactly why I have the attitude of 'never stop learning' (staying green); I picked up so many tips from this and I loved how you emphasised the listening to your food as it cooks as that often gets overlooked - we use all of our senses when cooking 😁👏
Love the explanation of the terms on egg cartons. I usually get pasture raised but had no idea to look for a humane label as well…thanks guys!
whatever
Even the label system is compromised/corrupt so even if you see "humane" I wouldn't take it at face value
I read somewhere that cage free it pasture just means the chickens have a tiny access to the outside. Doesn't mean they all make it outside every day
@@recoveringsoul755Exactly, from what I have read birds raised in industrial coops are afraid to ever go out the little door. They have access to it but won’t use it. They will put it on the label though.
@@13Voodoobilly69 plus it seems like all the cartons I read say the chickens were fed a vegetarian diet. Why? That's not normal for chickens. They eat worms and bugs if they get outside. And when they do, they produce better eggs and more of them.
Are they trying to make vegetarian people happy? I really don't understand that nonsense
Thank you for this series! Keep 'em coming. We (I) need this!
That creamy scramble egg looks so good! I have to try this soon! My personal favorite type of egg is a flipped over easy crispy fried egg with a runny yolk topped with some pepper and Maggi sauce.
"Poke the yolk" and "gentle bubblage" My two new favorite culinary terms. :) Sohla rocks.
Sohla is a national treasure.
BOT
I have a similar story, but the other direction. When I was poor and my family was moving around, my aunt made me a fried egg (it was hammered), radish kimchi and rice. I just enjoyed the food, but now the sentiment stuck with me and I love eggs and rice now.
Naw, she sucks
@@bruisersdilemma354 who hurt you bro
I have bn a chef for 45 years and have no idea how or why I was watching this video but am pleasantly surprised how much I enjoyed your teaching style and fresh ideas. Thank you.
It's awesome to see Sohla in her element, giving confident and clear instruction about something she's excellent at, rather than previous series I've seen her in on other channels where the goal is to try to throw her off or make her scramble (pun unintended but enjoyed).
We get our eggs from a very nice Amish lady. She asked my dad if he knew anyone wanting actual farm fresh eggs because her hens are laying more than she can sell. So every time he goes, he buys everything she has, then gives most of them away. "You don't understand. I can't help it." He helps to support her and with grocery prices being so high recently, it helps us out too.
This was wonderful! My daughters (9 and 6) love to watch cooking videos with me, and this one really helped them (and me) gain understanding of the “why” behind the things you do when cooking a variety of egg types. Thank you, Sohla!
Sohla ... A real diamond of a presenter... Absolutely ❤ the way she delivers the essential bits of information about the subject recipe or ingredients.!! Very indulgent yet not dragging at all... Truly refreshing ! Thanks... 🎉❤
I just got Sohla's cookbook! It's so beautiful and great and all my friends were so impressed with how she explains things. I love learning things from her 😭
YES! Love Sohla and excited for this series ❤We love the break down of the labeling at the grocery - we know how confusing labeling and all the buzz words can become! At One Mighty Mill we are on a mission to provide a more delicious and nutritious flour, bread, and bagel through stone-milling our organic non-gmo wheat instead of having it go through an industrialized roller mill. A lot of that may not be clear when staring at the bread wall at the grocery store, similar to the egg cooler.
I just tried the fried egg method. I now understand why people love fried eggs. Thank you so much! I love adding simple techniques to my skillset to make simple things delicious and satisfying. I keep looking for more videos in this series. They are wonderful for someone like me who didn’t grow up in a cooking family but wants to cook for myself regularly.
Please keep up the fantastic work.
I reference this video all the time. It’s the best egg instruction I think that’s out there. If I’m cooking a recipe and I wanna make sure I get my time or temperature right I come back here. Thank you so much for sharing this.
Sohla saying “It smells like butt” made me laugh so hard!😂
BOT
Hello, how's your day going?
I came here to say the same thing!
Ooh this was filmed before she gave birth in December. Congratulations on the baby, Sohla! Excellent video as always. ❤
This was the most pleasant and informative egg tutorial I have ever watched! Thank you.
This is ABSOLUTELY FABULOUS and brilliantly educational! I love Sohla El-Wally. I could listen to her for days. She does NOT waste words, is direct, and a lovely human being. Thank you so much!
This was SO INFORMATIVE! wow at 35 years old I’m learning so much about eggs I’m almost embarrassed haha. Thank you for this I’m sharing with all my friends
I love this new series. I have Sohla’s book and I messed up on the poached eggs. However, now I see what I need to do next time. Thanks, Sohla!
Love Sohla. First video I ever watched with her was a few weeks ago and she recreated Cleopatra's what she ate in a day. She is brilliant.
This woman is amazing. She needs her own show.
Hi. Watching from London. There are so many more options in the US. Holy moly. There may be 2-3 types of eggs at even our biggest grocery stores. This is good to know when visiting the US, so thanks for sharing about egg buying in the US.
I have lived in the US my whole life, in several states and been to hundreds of different grocery stores. Even I was shocked to see that selection and wondered where she was. I have never seen that in a store before. A selection like that is highly uncommon here. Our typical stores are the same as yours, 2 to 4 brands and that's it. I would love to visit that store, though!! 😀
The teaching pace is perfect. Ty!
I imagine Sohla might not have much time in the near future (congrats!) but she honestly made what could have been an overdrawn video about cooking eggs a joy to watch. It would be great if she had her own series!
Sohla just makes everything look like it should be photographed for a food magazine.
Sohla is my favorite cooking friend! She's an engaging and thorough teacher and her food is so delicious! Her recipes always work. She's funny as hell, too!
This is an outstanding video. Not only did I appreciate Sohla’s cooking techniques, directions, and presentation, I truly appreciated her discussion of the appropriate tools to use for the various egg recipes. Can’t wait for more of this series. Well done, Sohla!
Love the video! I tip the pan when depositing the eggs until the whites begin to firm up. I do this by placing a spoon or other implement under the edge of the pan. It doesn't take much. I also tip the pan quite a bit when I poach - again it limits spreading out of the white.
Seeing Sohla always makes my day so much better.
great video, sohla is always so charismatic and joyful while being educational! i hope you are healthy and your kid turns out well too, glad to hear you have one
simply outstanding teacher, going to watch everyone of her videos! At 72 and loving to cook I thought it might not be enough depth but.... she has more knowledge than my grandmother and is fun an lighthearted and practical but still covers everything you wanted to know ... and more.
Lol at all the egg puns to end. She's so peaceful, really enjoyed this
I received Sohla's amazing cookbook yesterday, and now this?! Thrilled! Thank you for being just awesome, Sohla, and sharing your knowledge, humor, and perspective with us! 😊
I hope there are more videos like this. Thoroughly enjoyed
11:00 Having a favorite spoon is one of the things that makes Sohla an absolute delight to watch 😄
I love ya! “None of that snotty,runny white!” Right to the point!
Best egg tutorial I have ever seen. I will watch several times so I retain the considerable information.
I love eggs and enjoy watching Sohla in cooking videos so this was a big win for me. She has a great passion for food and a calm nature when she cooks. It’s nice to watch instead of a fast paced manic type of cooking video.
Hands down the best video on CZcams about eggs
I'm a 90 year old man, and have cracked a lot of eggs over my life. I only stopped here to see if you preferred crispy edges of the fried eggs. But I got caught up in all your methods, very impressive. I've watched several egg videos and saw chefs bragging on the crispy edges in most, and almost all the viewers said NO! to that. I agree. It doesn't add noticeable flavor, and it makes it hard to cut with the edge of the fork. But again, a very informative video, m'lady.
Emphasizing the certified humane label when looking for eggs! So glad this was mentioned!! So happy to see Sohla!!!
I was so glad to see this part!! Now I know what to look for!!
Baby bump🎉!! Congratulations 🎉🎈🎊
So much to love here! Sohla is a wonderful human with a soft spoken, encouraging spirit. I love eggs and make them all the time, but now, I am going to take them to the next level! Thank you!!!
I learned so much about eggs in the first five minutes of this video. Sohla has the gift of teaching. This is a masterclass in eggs. Everyone who cooks must watch.
Wonderful! Sohla is a delight on so many levels! I thought I was fairly knowledgeable about cooking eggs - but I learned a lot! What a perfect lesson/demo! So much information delivered so well! Best of all - the reason for your extra glow! Congratulations!
I love watching Sohla so much! She has such a charisma and confidence that doesn't brim over to arrogance and it makes me implicitly trust her. She explains things so well and im enthralled the entire time
Sohlas like one of those cool teachers back in school. She's informative while coming across as a friend showing u something, not a teacher teaching you something.
“Those type of aunts never think it’s them.” 😂❤
Great episode! Love Sohla so much, she's hilarious and explains things so well.
I feel like I've learned more than I've ever known about eggs. Masterclass on eggs.
Well done!
Sohla literally KNOWS ALL about eggs! This is gonna be my EGG BIBLE!
I finish my scrambled eggs with some finely chopped chives and a light drizzle of melted browned butter. I take them off the heat well before they are done because they continue to be cooked on the plate, also the butter will cook them a little. I always cook fried eggs in normal butter but regulate the heat so that the milk proteins toast (not burn) and become nutty, which incorporates a wonderful taste into the eggs. I add black pepper and fleur de sal onto the uncooked eggs as they are added to the pan, so that the egg gets seasoned in the body of the egg.
I am so impressed! How did Sohla gain so much knowledge about eggs?! And i never knew I cared about them until I watched this video. I was transfixed, entertained, charmed, and enlightened. Thank you!
I love all of Sohla's videos! She explains everything so clearly and is so helpful. Thank you, Sohla!
This video was so refreshingly informative, while also staying really entertaining! Such a great balance here
rock on Sohla! I was wondering what you were up to! Good idea to teach basic techniques. They're the foundation of everything and you can just riff off of that however you feel like AFTER learning proper, basic techniques. It's super important if you want to be a good cook. Looks good on ya!
SOHLA is sooooo awesome ... This is the most stellar EGG-U-CATION on the internet !!! My egg dishes will be forever changed to another level thanks to her. Sohla is the nicest and most pleasurable presenter to watch. What a delightful personality and treat she is.
I WISH she were MY AUNT ... I can't wait for the next lesson (s) !!! ❤❤❤❤❤
I've made a lot of eggs and watched a lot of cooking videos on eggs. This is the most valuable, best explained set of advice for cooking eggs I have ever heard. Can't wait to watch the rest of the series!
This is great, I can't wait to see the rest of the series! I got Sohla's new cookbook for Christmas and am excited to use it, too. Most importantly, a big congratulations to you as an egg-spectant mother!
Sopla explains things so thoroughly and simply. I learned so much about cooking eggs even though I’ve been cooking for years.
12:42 That crispy egg makes me happy! Can't wait to try it out!
So informative, as far as the makeup of the egg and how they're raised. Thank You Sohla! And congratulations
Very great video. I always love seeing content from Sohla and her approach to keep explanations simple. One thing that may be confusing is how you approached the "over easy" egg. In my years as a diner breakfast cook, we always flipped anything "over". So over easy, medium and hard got flipped and developed that wisp of golden on the opposite side. How you showed an easy way to do over easy would be a "basted" egg. I completely agree that basted is superior to "over" style, since it's easier for the cook and accomplishes the same end goal. But then, for your fried egg (again, beautiful and perfectly executed), some may be confused as you are "basting the egg" in oil, but that's not a basted egg. Sorry to all new cooks. Terminology is weird when multiple people didn't agree on what to call a process before naming it 😂
I definitely learned a ton from this video so thank you! I am a 15 minute egg gal myself but nobody in my family agrees with my egg love and I'm the family chef so thanks for helping me up my game ❤
I always thought I knew how to cook eggs, but I just tried basting them with oil like you show and it's so much nicer than the flipped eggs I usually fry. Thanks!!
Great, straightforward demos with the info you need! I particularly liked watching Sohla's poaching technique - I can see where I can improve mine.
And I'm going to have a frittata for lunch. Putting grains in it? Oh yes. Ooooh yes.
Also folks try seasoning eggs with a little MSG. Totally awesome.
I love Sohla. I also love eggs. I really love Sohla making eggs. For some reason I just feel like Sohla would be a great cooking teacher. She just makes my heart so happy.
Such a great lesson on how to cook eggs, simple and to the point. I’m a home cook myself but I have learned so much I will never be intimidated with cooking all the different eggs dishes. Thanks you so much I look forward to your continuing cooking lessons.
So true. Love that there's no overpowering music in the background.
I’m five minutes in, no cooking has occurred yet, and I’m still learning a ton. Thank you!
Sohla has a book called: "Start Here: Instructions for Becoming a Better Cook: A Cookbook"
Starting the year with an excellent new Sohla series - yay! 🥳
Sohla is truly a gem, skilled chef, super humble, and easy to follow the way she breaks things down. Not to mention in a certain other kitchen she was always the go-to expert because she is that dang good. So proud of Sohla for getting her rightful recognition she always deserved!! We love you queen~
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A couple of tricks I use... For Scrambled: Break eggs (2 or 3) into a 500ml jar (medium pasta sauce or a jam jar) a tbls of water, salt then put the lid on and shake it up.. Seems faster and less labour intensive, and it always works, no bits of white unmixed. cooking depends as she says upon what you are going for.. her techniques are great. As she did with putting a lid on to speed things up, I add a spoon or three of water which steams not only to cook the whites faster but to create "overcast" instead of sunny.
EDIT: I just now realized that she does what I call overcast as Over Easy. To my way of thinking over easy is flipped. Ce Sa