Im vegan and hacent had to cook eggs professionally for a while but while I would say stop eating eggs mostly. If I had to guess you’re either going on too high a heat or not using enough oil. Heat the pan up hard and then turn the heat off when the egg hits and let the residual heat do the work. Take it off the still hot burner post flip and let the other partially cooked side finish via pan heat. Remembering things keep cooking after they’re taken away form the heat sources just useful in general. Please dont take too much consideration into what is an absolutely dead end gig, its a 2 year course which is mostly based around the management side of things, food costing etc. I know my way around food from my own interest as well as hsving a lot of time at work to mess around. But for eggs the restaurant solution is like… so much oil. We shallow fry those things to minimize the risk
oh i never thought about just using a hot pan and no fire. that’s great thank you. i also wasn’t using oil at all so i guess that shows how much i know
A lot of pan stuff you wanna take the pan off the fire a bit early and let the residual heat finish things off. Especially for things that cook fast and also noodles. Take em out of the water a bit earlier thsn youd would tjink cause they’ll finish cooking in the sauce
oh i didn’t realize you’re a chef lol. i accidentally burn my eggs like every time for like 3 minutes but tbh i like the egg flakes
Im vegan and hacent had to cook eggs professionally for a while but while I would say stop eating eggs mostly. If I had to guess you’re either going on too high a heat or not using enough oil. Heat the pan up hard and then turn the heat off when the egg hits and let the residual heat do the work. Take it off the still hot burner post flip and let the other partially cooked side finish via pan heat. Remembering things keep cooking after they’re taken away form the heat sources just useful in general. Please dont take too much consideration into what is an absolutely dead end gig, its a 2 year course which is mostly based around the management side of things, food costing etc. I know my way around food from my own interest as well as hsving a lot of time at work to mess around. But for eggs the restaurant solution is like… so much oil. We shallow fry those things to minimize the risk
oh i never thought about just using a hot pan and no fire. that’s great thank you. i also wasn’t using oil at all so i guess that shows how much i know
A lot of pan stuff you wanna take the pan off the fire a bit early and let the residual heat finish things off. Especially for things that cook fast and also noodles. Take em out of the water a bit earlier thsn youd would tjink cause they’ll finish cooking in the sauce
that part i knew. i just had no idea i could turn on the burner and then turn it off before i put the egg in