93% of People Cook Eggs Wrong on the Blackstone

Ingredients

• •3 large eggs (about 150 g)
• •1 Tbsp heavy cream (15 mL), optional
• •1 Tbsp butter (14 g)
• •Kosher salt, to taste
• •Black pepper, to taste, optional

Method

1. 1.Crack the eggs into a bowl and whisk well. Whisk in the heavy cream, if using.
2. 2.Preheat the griddle on low — roughly 240–250°F (116–121°C). If it keeps climbing, turn burners off and cook with residual heat.
3. 3.Add butter; it should melt gently without smoking.
4. 4.Pour the eggs onto the buttered area. Use the spatula to keep them contained if the griddle is pitched.
5. 5.As the eggs set, fold and turn them rather than chopping into tiny pieces. Pull them while still soft and pillowy.
6. 6.Season with salt and pepper at the end.

Ingredients

• •2 large eggs (about 100 g)
• •1 Tbsp butter (14 g)
• •Kosher salt, to taste
• •Black pepper, to taste, optional

Method

1. 1.Bring the griddle to about 240–250°F (116–121°C) and melt the butter without letting it smoke.
2. 2.Crack the eggs onto the griddle — a gentle cook, not aggressive popping and sizzling.
3. 3.Use the corner of the spatula to gently pull or separate the thicker white membrane around the yolk so the white cooks more evenly.
4. 4.Cook without flipping until the whites are set and the yolks are still runny.
5. 5.Season just before removing from the griddle.

Ingredients

• •2 large eggs (about 100 g)
• •1 Tbsp butter (14 g)
• •Kosher salt, to taste
• •Black pepper, to taste, optional

Method

1. 1.Cook the eggs exactly as you would for sunny-side-up until the whites are mostly set.
2. 2.Slide a spatula fully under each egg and flip carefully.
3. 3.For over-easy, remove shortly after flipping so the yolk stays very runny.
4. 4.For over-medium, leave them on the second side a little longer until the whites are set and the yolk is still soft and jammy.
5. 5.Season before serving.

Ingredients

• •1 large egg (about 50 g)
• •1 tsp butter (5 g)
• •Kosher salt, to taste
• •Black pepper, to taste, optional
• •Cheese, bacon, or sausage for serving, optional

Method

1. 1.Bring the griddle to about 300–325°F (149–163°C). Add butter; you're near butter's smoke point, so watch the heat.
2. 2.Crack the egg onto the griddle.
3. 3.Use the spatula to break the yolk and lightly swirl it through the white for a marbled look.
4. 4.Let the bottom set, then flip.
5. 5.Season with salt and pepper. For a breakfast sandwich, add cheese after the flip and let it melt before serving.

Ingredients

• •3 large eggs (about 150 g)
• •1 Tbsp heavy cream (15 mL), optional
• •1 Tbsp butter (14 g)
• •2 oz smoked cheddar cheese (57 g), shredded or thinly sliced
• •Kosher salt, to taste
• •Black pepper, to taste, optional

Method

1. 1.Whisk the eggs with a small splash of heavy cream, if using.
2. 2.Make sure the griddle surface is clean. Preheat on low, roughly 250–300°F (121–149°C).
3. 3.Melt an ample amount of butter on the cooking area.
4. 4.Pour the eggs onto the griddle and use the spatula to form a rough square about the width of your spatula.
5. 5.As the eggs begin to set, pull the loose egg inward and keep the shape tidy.
6. 6.Layer the smoked cheddar over the egg.
7. 7.Fold the top edge in slightly to seal the filling, then roll/fold the omelet into a tight package.
8. 8.Flip once more briefly to set everything, then remove and serve.