Master Eggs and Omelets on Your Griddle 

@@HappyArchaeology-mm4ng Thanks so much!

@@HappyArchaeology-mm4ng Cool man thanks for watching and the sugggestions.

@@HappyArchaeology-mm4ng I've never made jerky before but I definitely want to give it a try. These are great tips.

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For breakfast? Are you an alcoholic?

@@azure6392 he always cracks a beer. How many videos of him have you watched?

I like to get drunk in the morning, cause that’s when the liquor is really strong. They say I ain’t nothing but a pot head cause I smoke the weeds all day long. But they don’t know where I been, I got a van that I call my home. It’s just me and the girlfriend, trying to take this cruel world on

@@JohnnyBrunet You can't say "I've been drinking all day" if you don't start in the morning!!

Oh that's awesome that your dad ran his own diner. I'm sorry to hear about his health going bad. I'm glad my videos have been helpful and hopefully bring back some good memories.

Oh that's a good idea.

I was just thinking about that idea while watching and scrolled through the comments to see if anyone mentioned it 😄 👍

Hey buddy, I'm so glad you're toast came out better the second time. Ya with toast it will just absorb whatever you put it in so that's probably why it was a little off the first time. However sometimes I'll throw it right in the bacon grease and let it soak that up. Don't tell my doctor though lol.

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Hey Johnny, what is the mixture you have in the squirter bottle ? It seems to really work great .

No problem I'm glad you like it.

Thanks Dale.

Tha ks David glad you liked it. Yes I always try to leave in the happy accidents I'm glad that's helpful for you. I appreciate you watching brother. And don't worry I had some beverages later that day after I was done.

Thank you so much! It is not easy with the camera which is why it's shaky the whole time lol. I appreciate you watching and the compliments.

Thanks so much man that's crazy. Before I started making videos I wasn't really much of a "subscribe" person either. I really appreciate you taking the time to watch and subscribe.

Tha ks Sean, happy 4th.

Lol you weren't the only one to comment too soon 🤣

Can't go wrong with breakfast for dinner.

Thank you! Will do!

Very welcome

Hey thanks so much! I appreciate you checking out a video after listening.

Exactly!👍😎

Thanks so much Tim! I try to keep it light and laid back. Also I don't want to be too in your face or over the top. I really appreciate you watching.

Thanks! You too!

Thanks! And I'm glad the egg rings are working well for you. Ya I know I need level it, the problem is I move it around my tiny patio based on the sun. The sun puts an awful glare on the camera depending when I cook so I try to move it around but the whole patio is a hot mess so I never know which way it will be leaning after I move it lol. I'll grab a pack of those shimms, thanks for the suggestion.

Same here with the moving and my decks a mess. I move the grill, watch the cleaning water drain, tweak a couple of shims, done. Keep rocking!

Awesome!! I'm so glad you found it and you liked it. It really isn't that expensive either which is nice.

Happy 4th and trust me I cracked my fair share over the weekend lol.

🤣🤣🤣🤣 I love it, I fully support all egg puns.

Glad you liked my cheese cover up Jennifer 🤣. And yes that should be your mantra, I promise you'll see improvement when you take that approach. Thanks for watching.

Glad it was helpful!

Lol you're welcome.

Wrong order lol. I'm glad you've been enjoying the griddle with your family. Ya the tots take a while and pretty much all potatoes do. I usually put them on first then wait at least 5 min. It's ok if they get done early you can always flip them and hold them hot in your warming zone. Thanks so much for watching.

Awesome thanks so much for watching and for your service.

What did you learn because i'm struggling to find something that he did that would make me a master?!?

@@linux230 thanks for all your kind comments. God bless.

Thanks Mike! Happy Accidents

😁

Your welcome, thanks for watching.

Lol, ya I'm a little behind in editing. I filmed this the day after Easter lol.

Yeah this is funny. Really testing shelf life of leftovers...

Lol, yea I had to turn it back - like, did I hear him right???😂

Thanks AJ

So true.

Ya that's what I figured.

You're very welcome, thank you so much for watching.

Thanks

I don't know I've never used it. For right now I don't plan on switching griddles unless I move or mine breaks. I just don't have the room for it. I am also hesitant about how good the seat is on those ones.

Thank you so much for the super thanks Rebecca I hope the video was helpful.

That's a great idea Jay.

Hi, the gun I'm using is from camp chef. It's specifically for food surfaces and HVAC work. I believe it's a little different than the ones used on people during covid. I have a link in the description of my video, or you can grab one from the hardware store. Thanks for watching.

Glad you liked it!

Hahaha I had one later in the day Bob. No beer before noon unless it's football season 😁

That's a good point maybe that was why. Let me know how your test goes. I might do one as well.

That makes sense Ross. Thanks for watching brother.

Hey Kevin thanks for the tips. I am definetly not an expert lol, just a guy who worked in a diner for a while. That's a great idea with the cheese in the omelet I am going to give that a try. I'm glad you liked the video and I appreciate you watching.

Your welcome buddy thanks for watching.

Man that sounds like a heck of a shift at golden corral. I bet that kitchen was jamming back in its heyday. I've seen the eggs in a bucket thing that is pretty unsettling to say the least lol. And I actually just moved so hopefully I can finally get this griddle level! Thanks for watching and commenting.

😁😁😁 you should definitely give it a try Scotty.

Yes they do. I would recommend pre heating in low and putting your food down once it hits temp.

Here's a good video of me explaining it. I hope it helps. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wohFblZYMaE.html

Thanks!

Thank you.

Hey thanks so much for watching here are the links. Thermometer: www.amazon.com/gp/product/B00837ZGRY?&linkCode=sl1&tag=johnnyphili07-20&linkId=3620cec7333b28712e393347c5b9bb06&language=en_US&ref_=as_li_ss_tl Whirl oil: amzn.to/45kk05L

Thanks

I tried some of the silicone ones, they don't lay flat - don't waste your money, get the metal ones.

Thanks for watching Steve! And yes Murray I never used the silicone ones because I was worried about that. Thanks for the good information.

You're welcome, thanks so much for watching and hopefully it's helpful next time you cook on your griddle.

@@JohnnyBrunet I made perfect sunnyside up and over-easy (sunnyside down) eggs yesterday for the first time ever

@@c.brionkidder9232 that's awesome!!!! I'm so glad the video helped. Thanks for coming back and telling me.

Thanks Ross 🤣🤣

Hahahaha I need a quality control neighbor for sure.

Ya the omelet pan is definitely the way to go. Are you doing it with the pan on the griddle or are you talking about inside. I just used a small pan for scrambled eggs on the griddle the other day and was surprised how well it worked.

@@JohnnyBrunet Usually inside but it's just as easy to put the pan on the griddle. I just turn the heat up a little bit.

@@gordonculp3646 thanks I'm definitely going to try that.

Thanks! I appreciate you watching.

🤣🤣. I moved it to a new location for this cook and it certainly was not level lol. Thanks for watching buddy.

I appreciate that. I'm sure you'll get it eventually my friend.

@@JohnnyBrunet I did some pretty good over med eggs this morning worked out better then expected

@@BTKSPENCE awesome! I'm so glad to hear that. I'm sure you'll just keep getting better and better. Thanks for letting me know man, I love it when people tell me the videos helped. Have a good one brother.

Thanks so much.

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Well I hoe this video helps out for the next time you do wings thomas.

So I have used glass lids on the flat top without any problems. They have a metal ring which is touching the surface of the griddle. But ya mine haven't broken yet.

I'm so glad my videos have been helpful and congratulations on the new griddle. Try squirting down some water and scraping it off before your scrambled eggs. It will clean the griddle and it will lower the temp for you. Then I like to pour the eggs slowly to let them set up and I make a well in the middle to contain them. I'll try to find a video where I do this and link it. Thanks for watching.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0ATn1zeVyoo.html

There should be a link for the dome in my description but I'll link it again.

amzn.to/3PHJV2z

Thank you.

Hi, sorry for the delayed response. Yes it's staying warm from the heat that was previously on it. It doesn't immediately cool down, and from the burner next to it. So it's a great spot to hold food. I hope your first cook went well.

Thanks William! I appreciate you watching.

Ya most of the commercial kitchens I was in and restaurants had designated egg and omelette pans as well. All this information was from my time at Bob Evans which is a popular breakfast place in the Midwest (500 stores). They had 4 flat tops per store and no ranges. So two of the flat tops were specifically for eggs and omelettes, no meat or potatoes ever. From my 20 years in restaurants and food services I was lucky enough to learn a lot of different ways to do the same thing. I did all these eggs in a griddle bc that's what my RU-vid channel is about. I appreciate you watching Doug.

@@JohnnyBrunet Sorry, I've never been to a Bob Evans restaurant, there weren't any were I lived, so I didn't know how they were lied out.

@@douglaspierce8480 no problem I didn't take any offense by your comment. I like using the pans as well. In one of the retirement communities I worked at we would do omelette stations every Sunday in the dining room. I loved using the pan for that

AFAIK navy is the only place where scrambled eggs are done on a flat top They use an oar to stir it.😊

@@azure6392 Yep, I Rember it well, morning chow eggs piled up in the flattop scooped up and slapped on your tray.

I have seen them they look nice. I believe the Flat Top King did a review on them.

Oh ya I've heard people call that basted as well when you baste it with the fat or grease in the griddle. That always makes a great egg!

@@JohnnyBrunet As a kid you just eat what's put in front of you and it wasn't until I had basted eggs in a restaurant that I discovered they don't have grease on the top back then we thought grease was part of the meal.

@@BEDavisBrown lol ya and sometimes the best part o the meal I bet. My dad grew up as 1 of 12 so they were the same way. You just had to eat what you got there wasn't a ton of room for picky eaters lol.

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I'm sorry I do not know, I never changed it. So it's whatever camp chef sets it to when they sell it.

Ya this is just fo home cooks to learn how to use their griddle. It's not like a restuarant training video. That's why I was just cooking in my backyard. Glad you liked it and thanks for watching.

Well I've never cooked on a carbon on. I have a stainless one at work and a cold rolled steel one is what I shoot most all of these videos on. The stainless one will not rust. The cold rolled one will rust but usually a protective layer of oil after each cook will keep the rust away. Also if it's a rainy area, no matter what griddle you buy Id highly recommend a hard cover.

Thanks for all the great tips! I totally agree about the water with the egg rings. They never burn when you do that and always come out great.

Thank you so much Kathie! I really appreciate you watching and hopefully my happy accidents are helpful for you. Sorry it took me a while to get back to you on this comment. Thanks for watching.

Thanks man.

Congratulations on your new griddle.

Hey sorry for the delay on this. So I am definitely not the authority on this but I'll tell you my definition. I'll also tell you what I learned from a few years working in a diner. First: Everyone has their own definition of over, over easy, over medium,fried, and they all think they are correct and there's no convincing them otherwise. And their definition is whatever their Mom made them, so if you try to correct it you're basically insulting their childhood and they get very defensive 😁It's kind of like politics. Second: at Bob Evans, the breakfast chain I worked for. They defined it this way Over easy: Whites fully cooked, yellow runny Over medium: whites fully cooked, yellow partially cooked but still a little runny Over hard: whites and told fully cooked but not popped Fried: yoke, popped everything fully cooked I don't know if that's correct but that's how I do it. We never served any eggs where the whites weren't fully cooked.

@@JohnnyBrunet Yea I get the fact everyone has their own opinion of what is what based off what they were taught as they were being raised. I was just wondering if there was an industry standard and if so what that standard is and since you talk about working in a diner for some time I thought you might know if there was a standard and what it was. Thanks for the reply, I appreciate it.

@@godssheep3959 no problem. Sorry if I came off a little jaded I probably just have some ptsd from talking to people about it at Bob Evans lol. I'm pretty sure what I told you is pretty standard across the board but I could be wrong. I've been known to be wrong before lol. thanks for watching and asking the question, sorry again it took me a while to respond.

I've rarely found a restaurant cook who can do over medium well. Always comes out well done with hard center. Order medium and it's always over easy. After a couple of months I can nail medium well, jammy yolk at home. Med low heat, probably about 300f, after the flip, lightly touch the yoke. When it starts not to yield much, plate it. Working on getting bacon medium..

Ohh nice! I've always wanted a set of those. I'm going to put it on my birthday list.

It's something called whirl. You can get it on Amazon.

Oh I didn't make it I just bought it. It's called whirl, we used it at the diner I worked at for 2 years. Here's the link. I'm sure it's terrible for you but I like the taste and it's super convenient. amzn.to/48kSwin

Also I have used oil first like avocado, then added butter to that right on the griddle. The oil helps prevent the butter from burning.

Half butter and half extra virgin olive oil. I prefer ghee, clarified butter.