Egg Cooking Masterclass | It's Only Food W/ Chef John Politte

[@ChefJohnPolitteItsOnlyFood]

Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0

[@howey935]

It's Only Food w/Chef John Politte don’t be eating any hydrogenated fats as your body can not digest it and is extreamly bad for you. Nice tutorial btw.

[@wilfridg2894]

So my pan stinks like rotten eggs every time after I fry eggs whatever way in it. Where do you think my problem lies? The eggs are fine, BTW. Thanks...!

[@fervillarreal9515]

Shitty oil..

[@1ccfjeff]

Yeah, hydrogenated and partially hydrogenated are bad for you. Not healthy at all.

[@solimantorres1904]

I do use a mix too but no soy since it converts to estrogen. Aka beta male maker. Great video.

[@holmesseth]

This is simply the best egg cooking video I've found on KZbin. Thanks Chef John!!!

[@ChefJohnPolitteItsOnlyFood]

Thanks! for the kind words! I appreciate it!

[@AznInvasion85]

remake it and then THAT will be the better version

[@ChefJohnPolitteItsOnlyFood]

If you enjoyed this video on making eggs and omelets, you will love the sequel-How to Grill and Pan Fry Hash Brown Potatoes. Just follow the link-kzbin.info/www/bejne/hKipkIigZdmArac

[@automaniacUSA]

A splash of milk makes them super fluffy. I've been experimenting with water and butter but milk works best.

[@ChefJohnPolitteItsOnlyFood]

Make sure you subscribe and share with your friends. Thanks for watching!! Be sure to subscribe to our channel for more delicious food fun stuff by clicking the link below: goo.gl/6kkfVp

[@catchdheeraj007]

Chef John Politte

[@richiepalleschi3594]

Just bought a blackstone 28" griddle. Saw your vid on eggs.Want to say thank you for the GOOD info on cooking. At breakfast, camping this year will be much better. Seasoned the griddle with flaxseed oil & nothing sticks to it.

[@ChefJohnPolitteItsOnlyFood]

Richie Palleschi thanks for watching. glad you enjoyed the video

[@Quick_and_Dirty]

Brings me back to the Air Force days. It never failed--every chow-hall I went to--doesn't matter where in the world--the omelettes were made the same, and it was with this technique. Thanks for the memories, sir!

[@ChefJohnPolitteItsOnlyFood]

Indeed, thanks for your service and for watching the show. Have a great day!

[@Quick_and_Dirty]

Subscribed, hungry, and coming back for more. :)

[@Acaenum]

i have seen more than a dozen videos on how to cook eggs. this is the best, confident style, straight to the point. thanks chef!

[@ChefJohnPolitteItsOnlyFood]

Wow! Thanks for the positive comment and thanks for watching! Have a great day!

[@cricket516]

I had always wondered what over easy and all of that was. Great video. I know you did scrambled eggs on the grill, but I would like to know a good way to do them in a pan. I have just started eating scrambled eggs with cheese, but I don't like them dry. When I put them in my pan, should I have the heat set on low or high? I don't like them all the way done and real dry. If that makes sense.

[@ChefJohnPolitteItsOnlyFood]

Medium high heat and lots of butter!

[@cricket516]

+Chef John Politte (It's Only Food) thank you

[@PedalToTheMetal61888]

...Momma's ...SouL''Food-Kitchen-''...is where you need to be ...you wouldn't believe what she puts in Her Eggs to get them Nice-N'-fluffy'...and get some BUTTERMILK''-Biscuits-to go with that ....satisfying'''...now go walk it off ...LoL-...!!...

[@scotty193]

I watch a lot cook programmes and through practice I eventually do get some right. Yes as Its Only Food says butter is your friend. I will set cat amongst the pidgeons here also, bowl eggs whisked seasoned, pepper, salt and cover with cling film. Minute in microwave, add a knob of butter and fork in and then wave again for another 30 seconds, its depend on your power of microwave ok but you can adjust and it works. I find I look for more recipes using a combo style oven microwave all the time, it saves on the washing up. The best one is pork spare ribs tinfoil wrapped is a winner. Get back to you on that one if you interested.

[@jakesheldon2191]

Thanks for lesson. I can’t wait to serve breakfast where I work.

[@ChefJohnPolitteItsOnlyFood]

Have fun!

[@jennajoyce9798]

thanks. you have no idea how much I needed this. I just got a job as a breakfast cook. something I haven't done in four years. been working in a Chinese joint for far too long. I've gained a million skills yet the basics have illuded me.

[@ChefJohnPolitteItsOnlyFood]

Good luck at the new job! And thanks for watching!

[@100PercentOS2]

This video is extremely helpful with anyone that does grill work.

[@shahram72]

Eggs are the most basic skill. As an amatuer home cook I am always trying for perfection. I have been able to attain the french omelette which is commonly part of the final exam for chefs.

[@galliontrillion]

chill bro chill ,, i loved what he did,, just as fussy bro ,,

[@viviankint2930]

I know I am late. I just want to say he did an excellent job. This is what I do on a daily basis. Work at a cafe. I am now really good with eggs. Poached, basted, flipping the eggs. Now I need to practice eggs in a pan. Also my boss uses that phrase can't make an omelette without breaking a few eggs.

[@ChefJohnPolitteItsOnlyFood]

Great job! Thanks for sharing!

[@viviankint2930]

@@ChefJohnPolitteItsOnlyFood thank you so much. I appreciate that.

[@marbleman52]

Chef...is 3 1/2 years too late to comment...LOL..! The lesson about aligning 2 eggs properly before flipping them is great...you are also a physicist as well as a chef...cool..!! I spent nearly 20 years running a manual metal working lathe. Occasionally a customer would come to me and ask if I could machine something for them. Usually I could, and sometimes they would hang around while I was doing the work. They would exclaim..." Man, you are good..! " My usual reply was: " Well, I've been doing this for many years..I BETTER be good..! " This is what I was thinking as I watched you work...man, you are good..!! Take care....

[@ChefJohnPolitteItsOnlyFood]

Wow! Thanks for the kind words! I appreciate them very much. Take care and thanks for watching!

[@ellieeliades4667]

marble3

[@jong2359]

Sadly, the mentality of being good at your job is almost lost with the new generations.

[@kellysnodgrass1041]

Great video, well narrated, quick and easy for people like me that don't cook eggs often. People need to go to different videos if they are looking for something to criticize.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching and leaving a positive comment, I think most of the little keyboard warriors talk tough, but would crap their pants if they had to actually have a debate with a person in real life. They would have to leave mommy's basement as well. Thanks again for watching and have a great weekend

[@OutnBacker]

I get a bit annoyed at the comments of "too much oil". You use enough oil so the food doesn't stick. No commercial chef or cook is going to lose productivity and pace by having to constantly scrape the griddle clean after every dish. Steel or cast iron pans or griddles require oil or the food sticks - no matter how well seasoned the surface. Also, oil and/or butter carries flavor. That's why we all love to eat out. What oil ends up on the plate is usually minimal. This guy handles eggs like a boss.

[@ChefJohnPolitteItsOnlyFood]

That and the fact that I explain that in the video too, and why i am using a spatula that has holes in it. Some people just like to bitch and act like they a re experts. But hey it's only food huh? Thnaks for watching OutnBacker, have a great week!

[@apkn1955]

Carbon steel pro skillet.

[@jasonlumley5482]

That is correct man. It helps keep your flow when you don't have to stop and scrape in between everything.

[@tomk3620]

PEFECTLY STATED ONB!!!!

[@deanyaddow7056]

OutnBacker :’

[@johnnygotti4369]

John this was one of your first videos I watch it once a week. Glad you made it on KZbin and recipes coming from a chef as well

[@ChefJohnPolitteItsOnlyFood]

Wow, I appreciate that! Thanks for the comment! Have a great rest of your weekend!

[@shahram72]

Thank you for showing the fine art of eggs.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching!

[@marinasoto5015]

I always learn the best way from this Chef. He is the best, explains everything so well.

[@ChefJohnPolitteItsOnlyFood]

Wow, thanks! Take care and thanks for watching!

[@JasonBolte]

Best egg cooking vid ever! I picked up a bunch of great tips. Thanks for another excellent video Chief!

[@ChefJohnPolitteItsOnlyFood]

Jason, thanks for watching, good to hear from you again. any chance you are heading out this way again at Easter? Say hi to everybody from Janna and I.

[@JasonBolte]

It's Only Food w/Chef John Politte Hi John. Not sure about Easter but my wife’s cousin is getting married by Brainerd, MN in June so we’ll be in your neighborhood then. I’ll see if I (we) can come visit then.

[@galliontrillion]

and a master of kung fu lol

[@garyv987]

Not sure how I got here, but kudos man. Just a working man doing things right. I love cooking breakfast for my family and admit I cook eggs 3 or 4 days a week. Today I learned I can order 'over well' in addition to 'over hard'.

[@ChefJohnPolitteItsOnlyFood]

I appreciate the positive comments, have a great week and thanks for watching!

[@garyc8208]

You can cook some eggs! Thanks for the video. You make it look so easy.

[@ChefJohnPolitteItsOnlyFood]

Thaks for watching, I appreciate the compliment

[@PedalToTheMetal61888]

...its all in the GRILL and EGG Pans He's ...using ...not to sure about that ..soybean ..oil...i use WESSON-BRAND''...OiLs...not that crap you get from ...'''ALDi &..Sav-A-LoT''....!!...

[@frankbravo8111]

Thats because it is easy

[@kevinsteel7875]

my best friend is the trusty rubber spatula. Very useful when cooking with eggs. since we pan cook all of our eggs (besides poached and hard boiled) if a set of eggs stick, even an omelet, play around a bit with the golden spatch and you're good to go. I've learned some tricks cooking eggs as a short order breakfast cook. We also don't reuse our pans, each time we cook, the pan is recycled. Of course, this was a learned process thanks to my WONDERFUL chef...

[@ChefJohnPolitteItsOnlyFood]

I love your attitude, the rubber spat is our best friend, I want to know how you recycled the pan after service. Thanks for your comment

[@FabianBlandford]

Scrambled eggs are not just omlette chopped into pieces... but the rest are good.

[@ChefJohnPolitteItsOnlyFood]

It's Only Food

[@galliontrillion]

no ,, but he did say thats how he likes it ,,lol

[@nicstr28]

Hmmmm. Your opinion

[@MJ-pb4eu]

No way would they be considered Scrambled eggs..

[@realrasher]

I bought an outdoor cast iron flattop last year. I really appreciate flattop tutorials. Thank you!! I'm a new subscriber now.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching and subscribing to my channel. have a great weekend!

[@rickeys]

I'm not a professional chef, but I've been told I should be. I learned short-order cooking from my grandmother and my father, almost 50 years ago. My omelette skills came later. My observations & questions: Re: The amount of fat/oil/butter. If your eggs are sticking, you're not using enough. Simple. (I *wish* I had a commercial flat top to cook on!) Your omelette & scrambled eggs really weren't very fluffy. A little milk would help with that. Not a criticism. Different strokes. Those hash browns looked like they came out of a bag, but there's *nothing* wrong with that.What do you use for fat? I try to avoid using vegetable oil spread because it has so much water that has to boil off before it'll lube your pan. The grandkids love how I can flip eggs (etc.) in the frying pan without a spatula. I also plate my omelettes using the slide & fold method. I think I first saw The Frugal Gourmet do that. Showing my age, I know... Bottom line, this video is great. I'm a new subscriber. Best wishes!

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching. I use an oil that was designed for griddle cooking, it is very low in saturated fat and looks like butter at room temperature. I order it from our supplier out of Fargo ND. The hashbrowns are a frozen bagged product, but they are very good and reliable product for the needs we have. I don't like milk in my eggs...sorry..I never have.. I too learned to cook from my gramma and my mom. some of the best cooks out there learned at the knees of the family member. They are superstars in everything in the kitchen, and I bet you are as well. I have 7 grandkids and they love it when grandpa lets them help out in the kitchen, and the oldest boy has taken cooking class in middle school..God am I that old? Thanks for watching and engaging, I enjoyed the talk. I appreciate the compliment and hope to hear more with you. Have a great week!

[@shahram72]

Milk is a great additive but it's not always what we want in eggs. I use butter or peanut oil with eggs, nothing else works well.

[@expressknight6734]

Idk but this video pretty spot on of what he has made. I cook breakfast for good 20 year in the industry. It is about much oil u do use, where some comments of using peanut oil or milk. Have to keep in mind that there is food allergies out there. So for and beginning cook and need some fast tips on how to; these is an good example.

[@ajaded1]

Can't wait to see your videos.

[@davidbidle1212]

Rick Stricker milk in eggs is not the best. You want light and fluffy use water and put air into the eggs.

[@tanielvaruojan694]

Thanks for the informative demonstrations & the awesome tips. I'm working as a breakfast cook & this really helped. I'm having trouble with more than four orders of omelettes at one time. Any tips to batch/cook them faster & keep them from cooling off? Thanks again.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching. Are you making them on the grill or in a pan. You can make them on the grill and the slide them over to the cool/off part of the grill to stay hot. or have them plated in the pass under a heat lamp. Explain more of how your kitchen is set up and I can try to be more helpful....You got this

[@tanielvaruojan694]

@@ChefJohnPolitteItsOnlyFood WOW THANKS! There's a small blacktop grill maybe less than 3ft by 31/2 ft , four burner gas oven, & heat lamps that barely work over the top of the pass. The omelettes are suppose to be made in a nonstick pan. There's also French toast & pancakes for the grill. It's fine for small orders, but I had one table with 6 omelettes,

[@tanielvaruojan694]

@@ChefJohnPolitteItsOnlyFood (Continued) 6 omelettes, 2 orders of pancakes that come with three pancakes, & order over easy eggs. The brkst potatoes are made in the frier. The whole thing took 40 minutes. Man I felt so bad about not knowing how to handle such a huge order at once without it going cold & taking so long . Thank you for your help & encouragement.

[@tanielvaruojan694]

@@ChefJohnPolitteItsOnlyFood Also the omelette all have meat & vegi. filling, so each one was slightly different...so I couldn't batch the filling in one big pan & then add it to the eggs. Yikes. Thanks again.

[@GrandpaCanCook]

especially liked the method of taking the omelet from the pan. All was good that was an Aha moment.

[@ChefJohnPolitteItsOnlyFood]

Thnaks for watching. This video surprised me with its popularity. I appreciate you watching

[@GrandpaCanCook]

Hey Chef, you have to remember ; there are now people, out there, who haven't seen a lot of home cooking. You can't learn by eating at Denny's. Didn't say Denny's. Seeing food cook is really a life lesson.

[@solimantorres1904]

It's Only Food w/Chef John Politte we like eggs chef.

[@PedalToTheMetal61888]

...''ever ''WATCHED"'..""YANG"""can Cook you CAN-Too''...you wouldn't believe how he cook those ..'''EGGS""...

[@digitalboomer]

It's "Yan" but the guy is entertaining. "Clean as you go!"

[@robcadell29]

What kind of oil are you using ? Learned alot with your video I just bought a griddle thank you

[@ChefJohnPolitteItsOnlyFood]

First of all I thanks you for your kind comment and thanks for watching. I believe that I pinned a comment in the comments section that describes the oil I use, If not connect with me and I will let you. know. Thanks again for watching

[@ChefJohnPolitteItsOnlyFood]

Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0

[@ash31male]

Never trust a skinny cook...... thats why im here!! :D

[@ChefJohnPolitteItsOnlyFood]

Glad to hve you, thanks for watching

[@ash31male]

Thanks, subbed and liked. Good vid.

[@etherdog]

I think this is a great video for American diner short order cooks, and not intended for anything else. I wish I had seen this 30 years ago when I was a breakfast cook at a Holiday Inn in Thousand Oaks. Props to you, Chef Politte.

[@ChefJohnPolitteItsOnlyFood]

I spent a year in Joshua Tree. Would have gone to 1000 Oaks, but didn't want to go through LA...LOL. Thanks for your kind words and positive comment. Have a great weekend and thanks for watching John

[@paulstack3015]

Put a go pro on your spatula. Spatula cam.

[@ChefJohnPolitteItsOnlyFood]

Paul Stack funny...too funny!

[@emmabailie6523]

Thanks chef. Your technique and guidance is great anyone learning under you is lucky

[@ChefJohnPolitteItsOnlyFood]

I appreciate the compliment, have a great weekend and thanks for watchng

[@anthonyhargis6855]

Awesome!

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching, have a great week and thanks for checking us out!

[@anthonyhargis6855]

I have subscribed and plan on watching as many or your past videos as possible. And have a great week yourself, Chef

[@stoolie10]

No nonsense, no b.s., just the way you choose to explain "cooking eggs". I learned a thing or two. Have a great day. Keep cooking, cause it's fun!

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching

[@jayxunned]

that intro though

[@ChefJohnPolitteItsOnlyFood]

Awesome isn't it!

[@timmitcham656]

Yep, the intro was pure CRAP! I almost did NOT take you seriously and started to NOT watch the video. I skipped forward a little to get straight to the cooking.

[@KrisFong76]

a whole 40 secs

[@kuei12]

Yeah. At first I thought it was the dude driving by in his 79 Caprice with his 30" rims.

[@bentnickel7487]

In an attempt to be contemporary you may have lost a considerable amount of your viewership.

[@rickjones8735]

Thank you sir. Steam also mean boil, or quite simply steam? Enjoyed the video. I’m one of those who commit all the don’t do this. Appreciate the lesson.

[@ChefJohnPolitteItsOnlyFood]

You are welcome

[@ricknauta5197]

Who’s going to eat all those eggs?!?! ...me!

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching sand have a great week!

[@mwatkins2464]

It's Only Food w/Chef John Politte I would eat all of them if I was there!!! Thanks for the tips you did a great job

[@royperkins3851]

Rick Nauta local homeless free egg sandwiches!

[@altairPDX]

Ron Swanson kzbin.info/www/bejne/fqOsloNtbp2bn7M

[@RustyKombi]

I agree, great job. I think I do good eggs but I like to see the tips on doin better.

[@537VIK]

Awesome Awesome video chef Ty-- where can I get that oil you use and if you dont mind sharing what oil is that exactly

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching, here are some facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0

[@537VIK]

Do you make your own or do you buy it from somewhere

[@ChefJohnPolitteItsOnlyFood]

+537VIK When I made this video, i was working for a company that used FSA, or Foodservice of America. If you have a restaurant supply store in your area, you could check them out. It is usually called griddle oil

[@russelallen5342]

You obviously know your stuff, but I wouldn't care for the omelets, I hate the taste when they get brown. Just a thing with me.

[@ChefJohnPolitteItsOnlyFood]

I like mine fluffy, when they get brown they get a weird mouthfeel. Thanks for watching and leaving a kind comment!

[@rodneyswackard4664]

Turn your heat down. Also consider used butter or margarine instead of oil. Oil fries and browns as well as higher heat

[@brianwinston8627]

Chef- I like your style, natural and being yourself.You don't act like, or come off as you know everything. I learned a lot from this video about eggs, i am kind of hit and miss when i cook them....lol. Thank you again, and i can't believe you have all those grandkids! We love ours and then send them home! lol! Good day-

[@ChefJohnPolitteItsOnlyFood]

Thanks I appreciate the positive feedback, thanks for watching and I am glad I could help you out.

[@ianmiles7196]

Heavy breathing

[@ChefJohnPolitteItsOnlyFood]

+Ian Miles lapel mics. Thanks for watching

[@galliontrillion]

my girl loves it ,, lol no really

[@andhanwer]

dimethylpolysiloxane... (breaks down to FORMALDEHYDE)

[@raymondaltman7]

Darth Vader is making the omelette, you can't fool me!

[@seannutshell1427]

Yes...fat guy ...no exercise....too much eating.....

[@TheMeantank]

8am gets called in the work the morning shift. after watching this i feel ready for sure, thanks john!

[@ChefJohnPolitteItsOnlyFood]

Enjoy! Hope your shift goes well! Thanks for watching!

[@wmonger]

Greasy spoon eggs. There is nothing better.

[@ChefJohnPolitteItsOnlyFood]

indeed, thanks for watching

[@DaveKellum]

Wow that takes me back, I was a breakfast cook many a year ago and it is a thing of beauty to watch a skilled griddle chef

[@ChefJohnPolitteItsOnlyFood]

I appreciate that! Thanks for watching

[@jeffstanley4593]

Sorry chef, there is no way that you made scrambled eggs You broke the yolks and fried them.

[@ChefJohnPolitteItsOnlyFood]

Did you watch the complete video?

[@Souixno]

I agree Jeff Stanley, I really hate it when someone calls eggs cooked that way scrambled.

[@jeffstanley4593]

Thank you.

[@Derek112358]

He scrambled the eggs and then fried them. That is the way you make scrambled eggs, omelettes, and many other egg dishes. If you are referring to the technique of keeping the eggs continuously moving while frying, turning them into little curds then I guess, no, those weren't "scrambled eggs".

[@brians48now]

He did the scrambled eggs exactly right. I was a short order cook for almost 40 years and I did it the same way. I can only remember 1 time that somebody wanted me to chop them up for them. Usually a cook has a lot going on at the same time so you don't have the room or the time to chop up eggs that the customer can certainly do themselves if they so choose. It also takes longer to plate if they're chopped up. Sure, it's only a few seconds but it all adds up.

[@MusicforMe123]

Fantastic technique, the best video on youtube for cooking eggs. Thank you Chef John!

[@ChefJohnPolitteItsOnlyFood]

Wow, thank you! Have a great week and thanks for watching!

[@MusicforMe123]

@@ChefJohnPolitteItsOnlyFood Thank you for doing what you do. My mornings just got better because of you.

[@ChefJohnPolitteItsOnlyFood]

@@MusicforMe123 Thank you...have a blessed day!

[@MusicforMe123]

@@ChefJohnPolitteItsOnlyFood Thank you... same to you and your family!

[@shermgohn]

I think he works at Waffle House.

[@ChefJohnPolitteItsOnlyFood]

used to! Thanks for watching

[@Dr.Pepper001]

Jay Sherm --- I was thinking the same thing. Either Waffle House or Huddle House.

[@shermgohn]

It's Only Food w/Chef John Politte I love Waffle House, and watch the cook every time. Good Job, well done.

[@solimantorres1904]

I am a waffle house as big as

[@Budro4764]

I knew 3 Grill Masters at a few different Waffle Houses... The BEST one I ever saw was at the Port Allen, La. Waffle House.. She had Long Long braided hair and worked by herself on the grill and stove.... She could do her shift and if somebody was late she did that also... I seen her cook for over a 100 people within a hours time..... That place was busy between 12 midnite and 3 in the morning... When we finished playing music in Baton Rouge that was our go to eating place for breakfast..............

[@juanreynoso9653]

I've seen other egg shows but I think I like this one the best I want to say thank you for showing us the little tricks

[@ChefJohnPolitteItsOnlyFood]

I appreciate that very much. Thanks for leaving a positive comment. Have a great day!

[@Espinoza-bh9op]

Muy Deliciosos huevos,Gracias por compartir, Tijuana,México

[@ChefJohnPolitteItsOnlyFood]

6648073148 Espinoza muchos gracias

[@solimantorres1904]

Qro aqui

[@CarlVandenberg]

Thanks for the tips Chef. I've gotten pretty good at nailing over easy cause that's how I like them but I might have to try the ups now that I see I was always using too much heat on them. Nothing like a couple eggs with some fresh fruit and a thick waffle with pure maple syrup to get my morning going. Getting ready to move to a new place that has an induction cooktop. Got any tips for preparing eggs using induction heat (got the right pans for induction already)?

[@ChefJohnPolitteItsOnlyFood]

the thing with induction heat is getting adjusted to regulated the heat, and getting the proper pans. Once you accomplish that you've got it made

[@meehd01]

Wheres the BACON!!!!

[@ChefJohnPolitteItsOnlyFood]

must still be in the refrigerator

[@PedalToTheMetal61888]

...No ...where's the ...BELGium-WaFFLE-''...and ...1/2...""HAM-STEAK""...side order Hominy-Grits'...now that's a meaL...

[@Dinsberk]

Hey Chef do you know what temp you're running your griddle at. I have a commercial style griddle like that at home and can't seem to get the temp right

[@ChefJohnPolitteItsOnlyFood]

Usually run between 300 and 350 degrees. Thanks for watching

[@lexiegurrl]

best egg cooking vid ever

[@ChefJohnPolitteItsOnlyFood]

lexiegurrl thank you so much.

[@mdm9051]

I love that he explains why for every reason. The pros and cons and consequences of every action. Superb

[@DanielBrownsan]

Jacques Pepin has a few you should also check out...

[@jaberwoky_]

I've always added a dash of water to scrambled eggs to make them lighter. Suits me!

[@eyeonart6865]

I love chefs who like to share! Thank you so much! So very helpful

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching. Have a great day and be sure to check out all my playlists

[@alexl1877]

Too much oil

[@ChefJohnPolitteItsOnlyFood]

In your opinion. I also mentioned in the video about using a spatula that has holes in it in case you have too much oil. For this application there was a need for excessive oil in order to teach about grilling eggs. Thanks for your input.

[@100PercentOS2]

If it was butter than I would use that much.

[@DanielBrownsan]

There is a BIG difference between this kind of cooking (which I love BTW) and more classic preparations. Even the lightest oil, to me, seems "heavy" with eggs. As the other commenter noted, butter in that quantity (or in even larger amounts) is more typical and melds better with eggs.

[@francomerino3785]

Great video sir !! Love how you use your technique!

[@Vazkez31]

Then you've never cooked eggs on a clean unused flattop grill. The eggs wouldve definitely stuck to the flattop otherwise.

[@pcnj50a]

Hi Chef, I just found this video, very interesting and thanks so much! One way you can increase the fluff without adding milk is to add a pinch of baking soda. It raises the pH of the eggs a bit which reduces protein crosslinking (i.e., tenderer). It may also generate a little CO2 when cooking, but I don't know if that's part of the reason it works- but it works. Just a pinch. And I also envy you your flat-top!

[@ChefJohnPolitteItsOnlyFood]

All true. Thanks for watching

[@peachesandpoets]

Your breathing is troubling.

[@ChefJohnPolitteItsOnlyFood]

Gotta love the lavalier microphones

[@peachesandpoets]

Chef John Politte​ Omg, good point. Mics are the worst when they're obnoxious. I have a recording of my grandpa telling stories and you can like hear his nose hairs!

[@ChefJohnPolitteItsOnlyFood]

LOL that is hilarious! Thanks for watching and sharing this channel. Have a great day...that was funny

[@cougarhunter33]

The fact that some people are allowed to troubles me.

[@NEHA1222]

Thank you for your tips. I wanted to know how can I keep my eggs warm before I serve them? Let's say I make a few over easy eggs for company, how can I keep it hot without overcooking it?

[@ChefJohnPolitteItsOnlyFood]

keep them on a plate and set them on the warm oven, or in the warm oven. Not hot but warm. Great question! Thanks for watching!

[@williamsimpson8888]

ah oily eggs

[@ChefJohnPolitteItsOnlyFood]

That's why God created toast

[@thecreekhouse]

It's Only Food w/Chef John Politte Hey, you could save time and just pour the oil on the toast!

[@joelhouse7779]

Thanks, you're a joy to watch. Great skills, beautiful food. You make it look so easy and I'm completely fooled into thinking I can do it and maybe I can. Thanks again!

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching!

[@BPantherPink]

Squaring up the omelette seems more important to him than NOT WASTING bits of the egg. A big thumbs DOWN.

[@ChefJohnPolitteItsOnlyFood]

To answer your statement, I am a professional chef managing a staff of chefs and training at a corporate level the proper way to plate and serve food. You are correct that there were bits of egg wasted by squaring up the omelet, but the presentation is important, along with consistency and meeting the levels of culinary standards and expectations that have been set by me and others who decide them. That includes standards for ordering, ingredients, recipes, cooking processes and methods. I was raised by parents who grew up in the Depression, so I understand the cost and waste issues. I appreciate you taking the time to watch the video, I hope you have a great week.

[@chadatha5560]

I don't think I have ever seen two more opposing comments that I agreed with both sides equally. In reality it's all a matter of perspective plate it nice and the cut offs are chefs delight! Just because it isn't put on the plate doesn't mean it isn't eaten! After all never trust a skinny chef :)

[@silverhawk7324]

You don't know that, for all we know he might be using the egg scraps.

[@markypolo55]

"After all never trust a skinny chef", LOL. My thinking exactly!

[@brians48now]

I also made a career being a short order cook. To make an eye pleasing omelette on the grill, I'd do like you did but the ingredients would be put in the middle and then folded up. Right 1/3rd flipped over. Bottom inch flipped over and then flip the rest over to the left. When plating, I would tuck the top under when putting it on the plate. You end up with a very nice looking omelette. Overall, a very good demonstration and I'm sure it helps out quite a few people.

[@BEAZY_5150]

All these years working in restaurants and bars, I wish you were my sensei!!! I actually learned alot more just from this video than I have working in the industry. No one really takes the time to teach anymore, so I don't feel like I have even the basic skills. There's a whole other world besides being on the fryer all shift. Just picked up a 3rd job, and they asked me if I can flip an egg lol

[@ChefJohnPolitteItsOnlyFood]

I appreciate the compliment, best of luck in your culinary journeys. Have a great weekend!

[@jefft5175]

so much oil....

[@ChefJohnPolitteItsOnlyFood]

It is a grill butter more than it is an oil!

[@TexasTrails]

Over easy in a pan, I've never had to use any oil. Very lil butter... flip and serve. Learning to cook eggs on a griddle is what I like, watching this video. Thanks!

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching and leaving a positive comment, have a great day. Thanks again for watching!

[@edal61]

To the point, precise understandable simple instructions. Great instructional video, thank you Chef!

[@ChefJohnPolitteItsOnlyFood]

Wow, that really made my day, I appreciate the kind words and I hope you have a great week!

[@tangojoe9694]

Nice tutorial John. It's amazing how many times I can ask for over medium and it shows up just over easy. Not sure if the kitchen is thinking more about time than getting it cooked enough.

[@ChefJohnPolitteItsOnlyFood]

Tango Joe thanks Joe. I appreciate it

[@rubycore1013]

On the eggs 🥚 up. What low temperature in degrees Fahrenheit should the griddled be around? Also when you first began your trek in diner cooking, roughly how long did it take you to get the hang of confident creation of product?

[@ChefJohnPolitteItsOnlyFood]

Usually the grill is at 350 degrees F, but you can find a cool spot away from the heating element to cook the sunny side up eggs. You just don't want to cook them on direct heat or you get that crispy disgusting white underneath. Or if your grill is big enough, turn one of the dials off and use that side. If you are cooking them in a pan, just use very low heat to get them to cook slowly without crisping up. As for my confidence in the kitchen, I would say about a good 6 months before I was confident in my skills as a breakfast cook, but I had to break a LOT of eggs before I could get the perfect omelet, you go through the razzing and the kitchen initiation that all young cooks go through, and then you have to be able to cook food to order, having the meals come together with the other orders on the tickets, and being constantly busy with cooking, prepping, cleaning, socking etc. It's was a crazy life, but I would have never changed a thing looking back. Thanks for your question, have a great rest of your week!

[@karliekarlie805]

I did short order cook when I was very young was a fun job my boss was strict but he taught me a lot of good skills did salads barista grill everything it's good to have practical and Theory knowledge a girl used to say to flip the whole omelette onto the pan by putting the pan onto plate and flipping it I never wanted to do that because it just didn't seem right I love how are you folded it nice and carefully that's how I did it. Difference with the eggs is that I used the rings. And we used butter. 😄

[@ChefJohnPolitteItsOnlyFood]

That's awesome. I worked at a place where we used rings, they just got in the way when we got busy..lol. Thanks for watching and for leaving such a groovy comment!

[@jlogto9953]

Nice job Chef. Your a good teacher.

[@ChefJohnPolitteItsOnlyFood]

I appreciate the compliment, blessings and have a great day! Thanks for watching!

[@coachsteve2025]

I just love watching a good fry cook.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching,

[@parko1965]

Nice one, I love eggs, gonna buy a 1/2" steel slab, season it and cook some of your egg dishes on my barby. You seem to have yellow yolks but over the pond we have orange yolks, are the ones you use from supermarkets?

[@ChefJohnPolitteItsOnlyFood]

We have all kinds of different ways to source eggs here in the USA, we do have orange yolks too! These eggs were bought from a large food vendor that supplies restaurants

[@TheMrpiggyboy]

It is bloody magic watching some one who cooks for a living explain how to do it. Going to keep an eye out for this subscription

[@ChefJohnPolitteItsOnlyFood]

wow! Thanks for the positive comment I appreciate that very much!

[@daltonwallace226]

Hey chef I've worked in alot of fast food and restaurants, Oh! and at huddle house when I was younger but these past 2 years I've worked in breakfast cafes. Last year and this year I worked at Clockers in Branson Missouri,now I'm at Branson Cafe. Please keep making these great videos man!

[@ChefJohnPolitteItsOnlyFood]

Keep up the good work, hope you enjoy the restaurant life! Take it easy!

[@JackHekler]

Great job Chef, thank you for taking the time to show us

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching!

[@milehighed52801]

Thanks, Chef John! I learned a few tricks/tips, namely on omelettes.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching

[@Prairie7777]

I really like eating eggs. Kinda do alright cooking them but after watching this video, I now have a much clearer idea on how to get different results on different types of eggs. Just happened onto this video and am sure glad I did. Thank you for sharing this information and technique. Can't wait to try these out! Oh, and I subscribed and thumbs-up'd this too. Great job. Thank you!

[@ChefJohnPolitteItsOnlyFood]

I appreciate you leaving s positive comment and I am glad that my channel was able to help you out! Thanks for watching and subscribing and becoming a friend of the show! Have a great Labor day weekend

[@johnnygotti4369]

I am a chef as well. For some reason I watch this a few times a week I love my eggs.

[@ChefJohnPolitteItsOnlyFood]

Wow. thanks for watching I really appreciate it, and the compliment. Where are you a chef at?

[@JKMCraveTV]

Congratulations on 500K views John!!! A very big accomplishment!!!

[@ChefJohnPolitteItsOnlyFood]

Thanks Jim!

[@sheskimusic]

Thanks very much. Informative and clear video. My family will appreciate this!

[@ChefJohnPolitteItsOnlyFood]

Glad you enjoyed it! Thanks for watching! Reply ·

[@bmanning138]

Hey great vid, just curious what temp do you keep the grill at?

[@ChefJohnPolitteItsOnlyFood]

between 250 and 300

[@heylar2]

When scrambling eggs I use butter in the pan. I add a little water to the bowel that I am using to stir up the eggs and they always turn out airy and nice and fluffy.

[@ChefJohnPolitteItsOnlyFood]

sounds delicious

[@ice788]

My family recently bought a Tavern and opened the place up for breakfast and I was kind of thrust into the cook position. I have experience from high school, and over the years have been designated cook during family reunions because I seem to know what I'm doing and enjoy it. Your tips with breakfast will help greatly, But as the only cook during breakfast with an 18 item menu, I just can't fathom making people wait 10 minutes for sunny side up eggs or hash browns. It's a bit overwhelming and causes me to put out dishes that aren't the quality I want. Do I need to get better at timing? Maybe gambling with pre-cooking hash browns? Or do I tell the impatient patrons to wait? Staring at 6 tickets for 3 tables I haven't started is unfamiliar territory and I'm not quite sure how I handle it.

[@ChefJohnPolitteItsOnlyFood]

Always keep hashbrowns cooking on the grill as you see people starting to pile in to your dining area. Keep you egg pans hot if you use them. I carry the policy that the customer is probably happy waiting and getting great food than getting shitty food fast. Or if you can afford it, hire a sesasoned line cook to help out during peak hours. Thanks for the question, and I appreciate you watching..let me know how it goes best of luck

[@rrd9434]

Chef, I tired cooking the sunny side up, of course my how does not have a large gridle so using a frying pan I got the whites perfect, the yolk looked perfect, but was still cold. Even after cracking the eggs in a bowl and leaving it on the counter for 15 minutes before cooking. Any advice?

[@ChefJohnPolitteItsOnlyFood]

I am sorry your eggs are not completely hot. Maybe try putting them in the microwave for 10 seconds at a time to heat them up or put he plate in the oven for a bit after they have been plated. Or immediately eat them after they are made. You aren't waiting or your toast are you? Let me know how it turns out and thanks for watching

[@rrd9434]

No Sir...straight out of the frying pan into the gullet lol; It would be ok if the yolk was at least warm, but these were cold to the touch. Gonna try to put a lid on to get the air above the eggs warm. I haven't cooked Sunny Side in ages because the only way I could get the upper white cooked and a warm yolk was with excess oil in pan to sweep up onto the top of the eggs. Hey thanks of the reply, I'll just keep trying.

[@ChefJohnPolitteItsOnlyFood]

Best of luck!

[@excelsciors]

As long as John Politte has a clean kitchen. I would eat at his place anytime! The man knows his stuff! Plus John knows how to explain it easy! For some very odd reason. John reminds me of a young Burl Ives! ( That was meant in a good way John! )

[@ChefJohnPolitteItsOnlyFood]

I appreciate the kind words and positive comments excelsiors. I have had my voice compared to John Goodman as well. Thanks for watching and have a great week

[@chrissullivan5472]

Good day Chef Your food looks delicious Thank You for sharing

[@ChefJohnPolitteItsOnlyFood]

Thanks for watchng, have a great week!

[@2mikeherzog]

Great job thank you for also including the temperature of the grill

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching and leaving a positive comment! Have a great day!

[@kanamasai5194]

I enjoyed a very good demonstration of something very basic and very important. Thanks.

[@ChefJohnPolitteItsOnlyFood]

Thank you so much for the kind words and for watching my video

[@robindrew3471]

I'm a Chef too, and when you said to practice with a piece of bread for rookies to sauté, that is exactly what I tell my customers at my sauté station in the cafeteria I work in. Although I tell them to use a piece of toast, it slides better. Then when they are good at that, use croutons. If they land on the floor, call the dog.

[@ChefJohnPolitteItsOnlyFood]

Great to hear that great minds think alike! Thanks for watching!

[@conradw9229]

Some very good advice! I love making breakfast for my boys. Maybe you could make a video using a cast iron skillets....my favorite. I was surprised you didn't use or discuss salt/pepper and spice. Thanks.

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching

[@justvisiten]

Funny thing, people think that what they know, is the RIGHT way to do anything. Not so much. Some folks know, what you know and a whole lot more. But thank you for educating, trying to helping people that don't know as much as you! As Red Green say's "we are all pulling together."

[@ChefJohnPolitteItsOnlyFood]

Thanks for your positive comment! Thanks for watching!

[@misterbojangles6205]

Chef your doing the good work... My favorite thing to cook Like like like..

[@ChefJohnPolitteItsOnlyFood]

I appreciate that! Have a great week and thanks for watching

[@shahram72]

Why have I watched this video like 3 times. Why is seeing something so simple as an egg cook so satisfying? I guess that's why I have mastered it, almost. I guess that's why my kids won't eat anyone's eggs but mine, even tho I tell them the others are just fine.

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching, thanks for being a friend of the show

[@tmo7734]

Thanks, Chef. I really appreciate all the detail that went into this lesson on cooking eggs. Best wishes.

[@ChefJohnPolitteItsOnlyFood]

Thank you for watching, have a great week!

[@etherd]

this is really good. Most of these egg video suck but this one explains it simply but thoroughly

[@ChefJohnPolitteItsOnlyFood]

I appreciate your compliment! Thanks for watching and have a great Christmas!

[@toolsie54]

Chef, I know this was asked before but I cant find it... What kind of oil is that that you are using?

[@ChefJohnPolitteItsOnlyFood]

Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching, I left you a message in another comment reply

[@relaxsleepheal]

beautifully done! thanks Chef

[@ChefJohnPolitteItsOnlyFood]

Thanks for watching

[@taos55]

Your technique is great and I have learn a lot from this video.

[@ChefJohnPolitteItsOnlyFood]

Thank you for a positive comment. i appreciate the fact that you enjoyed my show!

[@SnowUltra]

Does the stuff done on the flat top apply to like a plug in griddle too?

[@ChefJohnPolitteItsOnlyFood]

yes it will be great on that as well!

[@SnowUltra]

Awesome thanks! Great videos

[@Alyosef1974]

From Saudi.. We Have fun when watching your videos. Thank you ..

[@ChefJohnPolitteItsOnlyFood]

Glad you watch. Thanks

[@mannysoriano1795]

Nice and easy way of cooking eggs. Thanks☺️

[@ChefJohnPolitteItsOnlyFood]

Thank you for watching

[@krskadave]

that's interesting you say the relation of time with toast and eggs, I only (3yrs ago) figured that one out too....when that toast goes down, them eggs better be in that skillet cookin' already...nice on the up eggs...love it!!

[@ChefJohnPolitteItsOnlyFood]

I got to have hot toast. Thanks for watching, I appreciate it!

[@kevinbyrne4538]

Thanks for the instruction on how to cook "up" eggs. I didn't know how to do that until now.

[@ChefJohnPolitteItsOnlyFood]

I appreciate you watching. Thanks and have a great day