I generally don’t eat breakfasts in the morning. If I do, I usually have an egg sandwich made in our magic breakfast machine
Alton Brown's Eggs Over Easy
Eggs over easy is a pretty basic recipe – and my goal was really more of an attempt to replicate Alton’s technique. Before trying it, I watched the clip from the episode. I noticed that in the original clip, Alton says that while you could use kosher salt, sea salt was a better idea. Interestingly, the book specifies kosher salt. The website recipe takes the middle road and just says “salt”. The highlight technique for this recipe is the flick and flip of the eggs. Unfortunately, this really requires a non-stick pan. Since we have birds, we do not have any non-stick cookware making this technique pretty much impossible.
Regardless, I still made sure to tilt and jiggle the pan in an attempt to keep the eggs from sticking as much as I could, but to no avail. When it came time to flip, I had to use my spatula. Thankfully, the yolk did not break – but I did probably overcook it a little bit.
Normally, I cheat when I make eggs “over easy”, and just kind of steam the yolks once the whites have cooked. It’s a little easier and more accurate than the flipping method, but I might think differently if I could get the flick and flip going.
Eggs Over Easy Rating: 
Alton Brown's Scrambled Eggs
Again, a pretty basic recipe where I was really focusing more on technique. Since I was cooking these for Emily, I had to alter the recipe just a little bit for her – replacing the milk with water and cutting the butter back just a little bit. With Alton’s instructions, I had a better guide of what I was looking for while scrambling the eggs. Normally, I’d just kind of stir and scramble the eggs in the pan. Alton’s technique of switching from scrambling to folding them resulted in a much different – and better result than I would normally have. Despite, or possibly due to the slight changes, Emily loved the eggs (with a bit of ketchup, of course).
Scrambled Eggs Rating:
