Fried Eggs 2 Ways: Sweet & Sour and Golden Coins | Why It Works with Lucas Sin | Food52

Comments · 115

• RA

  @racheltriesthings · 2 years ago

  i would literally watch a video of lucas reading a dictionary. his approaching to cooking and teaching is second to none

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• NE

  @needsadjustin · 2 years ago

  Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.

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• MR

  @MrJhchrist · 2 years ago

  "This is what I stand for: Taking yourself too seriously when you do simple things that everyone else has been doing for a very long time"

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• RO

  @RobbieBolog · 2 years ago

  First video I’ve seen with Lucas Sin. Will be looking up more. What an excellent teacher!

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• SC

  @scottchow043 · 2 years ago

  I appreciate that Lucas explains the purpose of each step, it makes a huge difference in learning the recipes because you can trouble shoot if something goes wrong and make adjustments.

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• FI

  @FishareFriendsNotFood972 · 2 years ago

  The G.O.A.T is BACK!! 😎😎😎😎

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• AN

  @angelmwdead · 2 years ago

  Crispy fried eggs are the bestttt. Gonna make these two with rice for sure

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• AR

  @arthurboehm · 2 years ago (edited)

  Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher:  knowledgeable of both recipe context and technique, super-articulate,  personally winning.

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• LE

  @leowatkins1518 · 2 years ago (edited)

  I think we’re all patiently awaiting the Lucas Sin x @chinesecookingdemystified collab

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• HE

  @hellomrblue · 2 years ago

  Every time Lucas said "longyao", my head shouted out Chinese Cooking Demystified's saying of the word ha ha ha.

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• EN

  @engineerncook6138 · 2 years ago (edited)

  Lucas knocks it out of the park again!. &nbsp;Never heard of either dish but will try them both. Not many Hunanese restaurants around here. &nbsp;I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. &nbsp;(Mom loved runny yolks and snotty whites, yuk). &nbsp;The golden coin eggs are a simpler version of Pepin&apos;s Eggs Jeannette.<br>For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure &nbsp;to crack the entire shell and loosen it. &nbsp;Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. &nbsp; I can usually pull off all the shell in 2 or 3 large pieces. &nbsp;Works for eggs as fresh as I can find them and older eggs too. &nbsp;For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. &nbsp;The blade is dull with a thick, wedge cross section, 1/4&quot; tall and 6&quot; long.

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• PE

  @Petunia-fl9lu · 2 years ago

  I could watch him teaching cooking ALL DAY

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