Eggs: Restaurant Secrets You Can Use At Home

Eggs sound simple… until you try to cook them perfectly. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan break down the techniques behind scrambled eggs, fried eggs, poached eggs, and frittatas. From fluffy curds and runny yolks to restaurant brunch hacks and chef-level tricks, this episode is packed with practical advice you can actually use at home. Chef explains why eggs are one of the true tests of cooking skill, why most people overcook scrambled eggs, how to nail an over-easy egg without breaking the yolk, and the controversial kitchen gadget that saves brunch service.Plus:Why chefs obsess over eggsThe right way to scramble eggsCream vs water in scrambled eggsThe trick to perfect fried eggsHow restaurants survive brunchWhy frittatas are the ultimate leftover mealThe legendary “62 degree egg”If you’ve ever ruined breakfast, this episode is for you.