The Takeaway

George Weld says:

  • Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan.
  • Place egg gently into pan.
  • The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip.
  • After initial flip, let egg sit 15 seconds to set outer white, then flip again.

Produced by cia_b of Writing With My Mouth Full

About the Chef

George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.

Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.

About the Video Folks

cia_b is a Filipino New Yorker who writes with her mouth full at writingwithmymouthfull.com.

When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.

More in this series: How to Poach an Egg, How to Make a Rolled Omelet, How to Scramble Eggs Perfectly

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