Instead of relying on the mundane spatula, we take things to the next level by gracefully flipping the eggs in the pan. It takes some practice, but once you get the hang of it, it's an exhilarating experience. It's like learning to ride a bike; after a few falls and scrapes, suddenly you're gliding effortlessly with a grin on your face, thinking to yourself, "this is easy and fun!"
The Secret
The secret to flipping eggs is to keep the pan flat (don't lift it in the air), then gently push the eggs to the back edge and "pull" the eggs over. It can help to slightly raise the handle of the pan which slides the eggs away.... then use the far edge of the pan to give a little pull of the eggs towards you.
- Practice with toast first. Toast a piece of bread and spend several minutes flipping it in the pan until you can flip the toast from one side to the other without it flying out of the pan.
- Practice with one (1) egg. Melt a teaspoon of butter in the pan over a medium flame. Then gently crack open the egg onto the melting butter. When the egg has firmed up some, lower the "away edge" of the pan so the egg slides downward.... then pull the egg towards you. Continue to practice the egg over and over. When the egg gets too overcooked and rubbery, throw it into the garbage disposal sink and start again with a new egg.
- Practice with two (2) eggs. Put a teaspoon of butter in the pan over a medium flame. Gently crack open the first egg and then the second egg onto the melting butter. Let the eggs firm up and then lower the "away edge" of the pan so the eggs slide downward.... then pull the eggs towards you.
- Practice, practice, practice. Go ahead and break some yolks. The only way to learn it is... trial and error.
- Practice every day for at least 15 minutes. Go ahead and break some eggs. It's better to do that now, than later.
Videos that help
Watch these videos in their entirety. The concepts really help.