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How to Make the Best Griddle Eggs

Sunny-side-up eggs for breakfast. Omelettes. Scrambled eggs. Eggs with bacon and pancakes. And we haven’t even mentioned all the other dishes with eggs: cakes, cookies, donuts, muffins, churros… Humans have been in love with eggs since forever. Back in 7500 BCE, hunters domesticated chickens for an easy and guaranteed food source. The Chinese considered them “animals who know time” because of their COCK-A-DOODLE-DOO! every single morning. Also, chickens have a regular hatching cycle - it’s usually an egg each day. Today, eggs are so popular that Americans eat about 278 of them a year! That’s a lot of egg-scellent meals! Cheap, quick to cook, and rich in proteins, vitamins, and minerals - why wouldn’t they be? So, egg-scuse me! Now’s the time for you to learn all about cracking eggs on the griddle! Omelletin’ you learn recipes, tips, tools, and how to cook egg-static - from frittatas to scrambled! How to buy eggs, the types, how to crack them, and more. All you need to know about chicken eggs, we’ve got you covered!

Why Griddle Eggs Are the Most Egg-scelent!

Most people cook up eggs for breakfast on a frying pan. And while you can cook eggs on it, you master them on the griddle! See why:
  • Non-stick surface (without teflon): most frying pans are made of teflon. And the problem with teflon is that it scratches easily - you can only use silicone or wooden tools. If that’s not bad enough, Teflon can release dangerous components while cooking. Blackstone Griddles are naturally non-stick thanks to seasoning and even make eggs tastier - no metallic or funky taste. See the magic on the griddle seasoning guide
  • Precise heat control: it isn’t hard to burn up eggs in a frying pan. That’s because you can’t control the heat - hard to tell when that sunny-side egg is ready for eating. Even worse when one side gets more cooked than the other. On Blackstone Griddles you have total heat control - just adjust the burner to level 3, and you’ve got consistent firepower for consistent, delicious eggs. See how it works in the griddle temperatures article
  • Infused flavors: most folks cook eggs by their own. Maybe some salt. Perhaps salt and pepper - but that’s it. On Blackstone griddles you can spice things up by covering the flat top with some seasonings. Then, cook your egg on it and the flavors infuse. Think fried egg but packed with paprika, thyme, cumin, oregano - whatever you want!
  • Huge surface: does your family wake up in the morning seriously hungry? Tired of spending hours on the skillet, cracking egg after egg, flipping, serving - having to even make seconds? Well, rest assured! Blackstone Griddles are like the state of Alaska when it comes to cooking. So much surface you can cook up to 48 eggs on the 36” Griddle! The smallest model, the 17” Griddle, fits 12 eggs! That’s a lot of eggs!
PRO TIP: Many fast food venues don’t serve eggs after breakfast because of the temperature. Eggs need lower heat than burgers, and they usually have just one griddle on high heat to save money. You don’t have that problem on Blackstone Griddles, which have independent heat zones! High and low cooking at the same time!

What’s the Deal with All the Egg Types?

You head out to the supermarket for eggs. With so many options, piles and piles of cartons, and all sorts of labels… You don’t know what to pick. White? Brown? Organic? Hormone-free? Forget the fuss and learn easily what each label means - and if you should buy them or not.

Brown Eggs vs. White Eggs

There are no nutritional differences between them. Brown eggs only cost more because they are from a different chicken species - reddish-brown fowl. They eat more than white chickens (which hatch white eggs), so farmers spike up prices to cover costs with poultry feed. The takeaway: Buy white eggs, because they are usually cheaper.

Cage-Free, Free-Range, and Pastured Eggs

These three categories are similar but different. Learn what each one means below:
  • Cage-Free: This means the chickens don’t live in cages, according to the US Department of Agriculture (USDA). That doesn’t mean they live outside though - it just means they can walk freely in their barn or indoor house.
  • Free-Range: According to the USDA, these chickens can walk freely in their houses and also have continuous access to the outdoors. The outdoors can be fenced and covered with netting. Free-range chickens also have scratch areas and perches.
  • Pastured: These eggs aren’t regulated by the USDA, but means the chickens live outdoors and live off pastures - eating insects, worms, and seeds. Humane Farm Animal Care certifies chickens as pastured if they follow these conditions and have access to the outdoors during the whole year - chickens should only sleep in houses at night to stay protected from predators.
The takeaway: Studies show that pastured eggs are more nutritious than regular eggs since they have a more diversified diet. Pastured eggs have three times more Vitamin E and Omega-3 fats. So, if you want a more nutritious meal and are worried about chicken welfare, pick pastured. Cage-Free and Free-Range are more expensive and don’t really guarantee the chicken had nice access to nature.

Organic and Vegetarian-fed

These categories are about the feed the chickens eat. Read up:
  • Organic: According to the USDA, chickens should not eat feed enriched with additives, antibiotics, hormones or other byproducts to lay organic eggs. That means the feed is based on all-natural ingredients
  • Vegetarian: Chickens that only eat grains and no feed with meat. Since chickens are natural omnivores (they eat insects, worms, mice, and frogs in the wild), this feed has to be enriched with proteins and amino acids.
The takeaway: No studies show organic eggs are more nutritious. Also, you should avoid vegetarian eggs since it doesn’t let chickens have a natural diet with meat. Stick to regular eggs!

Hormone and Antibiotic Free

The US Food and Drug Administration (FDA) already outlaws use of hormones. That means any egg carton that says it’s hormone-free is just stating something it should already do by law! Chances are they want to rip you off. In the case of antibiotics, chickens are rarely medicated with them. Most farmers only administer antibiotics to treat diseases, since the FDA avoids antibiotics being overused and getting resistant to diseases. The takeaway: Don’t pay extra just because an egg says it’s hormone or antibiotic free.

Fertile

These eggs mean the chicken that laid them had contact with a Rooster. It changes nothing in nutrition - but, your egg might hatch if you leave it under a lightbulb! Even so, chances of hatching are slim - most of these eggs have already been refrigerated and that can kill off the fetus. The takeaway: Don’t buy fertile eggs, unless you want to test out if they hatch.

Regular Eggs

These eggs are laid by chicken raised in cages. They are less nutritious than organic or pastured, but still a healthy meal! Also, remember that although these chickens are raised in cages, by law, they can’t be administered hormones. The takeaway: a great, cheap choice of eggs for you and the family.

Egg Grades

The USDA grades eggs from AA to B. AA eggs are considered best since they have firmer whites and the yolk is almost perfectly round. A eggs have less firm whites, and B eggs have watery whites that don’t gain bulk - the yolks are flattened and not round. The takeaway: Avoid grade B eggs, but AA and A are equally delicious!

What You Should Do Before Griddling Eggs

Hold up! Before you crack open that egg and cook, you should learn these tips. Say goodbye to rotten eggs and those shell shards in your yolks.

Should I clean the egg?

The answer is simple: No. The USDA already demands farmers to sanitize their eggs with detergent and warm water before they hit the shelves. If you clean the eggs, it can even be worse. That’s because eggs have micropores, and if you aren’t careful the tap water seeps into the egg. Imagine that - an egg sucking up water with soap. Not nice.

How to Test If an Egg Is Rotten

Have some eggs in the fridge for a while? That dozen of eggs just got past its expiry date? Well, you can still test if it’s rotten or not. Simply fill a glass or bowl with water. Put your egg inside. Sinks = good, Stands upright = starting to age (can be eaten). Floats = rotten egg. You can also do the shake test. If it makes no noise = good egg. If it rattles = bad egg. And if you want to be absolutely sure, just crack the egg open in a bowl. If it smells foul, don’t eat!

Egg Tools

Every master has their tools. Amp up your game and make cooking egg-plosive!

Egg Rings

Think of the most beautiful sunny-side-up eggs possible. Perfectly round with a fully-centered yolk - picture-perfect and look straight out of a TV show! Well, with egg rings you can have those beautiful eggs every time! Simply crack the egg inside the ring and it’ll have a flawless shape. Get yourself the Egg Rings bundled in the Breakfast Kit - comes with a Bacon Press and a Batter Dispenser. Why not make some crispy bacon and pancakes along with the eggs?

Spatula

Tired of flipping your eggs and all the yolk gushes out? Tired of eggs that fall off your spatula and don’t cook Over Easy? How about all those times the scrambled eggs didn’t get fluffy and instead rubbery? Grab a commercial-grade spatula and cook up eggs like the pros. The Heavy-Duty Griddle Spatula has beveled edges to make sure you get under that egg and FLIP easily. Also, scrambling with this tool is like a walk in the park - quick, efficient, and awesome.

Batter Dispenser

Ever eaten an out-of-shape omelet? We all have. The batter dispenser makes sure you use the right amount of batter every time. Just push, and you’ve got an omelet - it’s precise. Forget about pouring batter straight from the bowl and seeing it pour to all sides of the flat top. Most omelets turn into random-shaped egg cakes. Grab yourself the Batter Dispenser in our Breakfast Kit, which includes a Bacon Press and Egg Rings. Now you’ll have delicious, perfect omelettes and can even pair it with some crispy bacon! Yum!

Bowl

It’s impossible to make omelets and frittatas without a bowl. So, grab yourself a bowl that’s ideal for mixing up eggs. We recommend a high-quality glass or metal bowl, which can stand the test of time. Think about how many eggs you’ll mix up on it - that’s why plastic won’t do. It gets greasy, stained, and cracks.

How to Crack Open Eggs

Tired of scooping out pieces of eggshell from the white in your bowl? Or even worse, you crack open an egg on the griddle and the shell pieces mix into it - disgusting! There’s only one way to guarantee perfectly-cracked eggs. And that’s using a flat surface. Don’t crack them on bowl corners, the edge of the griddle or just your hands. Simply grab your egg and tap it against a cutting board. You can even use the Griddle Surround Table! As soon as you tap, the egg should get a fault line around its hip. There’s also going to be an indent at the top - keep your thumb gently on top of it. Now, grab a bowl. Hold your egg over it with both hands. Push down on the indent with your thumb and gently pull the shell by its sides. The egg will fall into the bowl - no shards! If by chance you’re unlucky, you can scoop out shards with one of the shell halves.

How to Griddle Eggs

Learn how to cook Sunny-Side Up all the way to Over Well. Then, griddle up scrambled eggs, and omelets to perfection! Bring out more taste with the best seasonings and oils. What are you waiting for? Read how to make egg-citing meals!

Best Oils for Griddling Eggs

Infuse flavor into your eggs with these oils. From an Asian tinge to fruity and nutty - your eggs will feel exquisite.
  • Avocado oil: Enrich your eggs with this fruity and indistinguishable taste!
  • Extra-virgin olive oil: Griddle up Mediterranean-flavored eggs with grassy tinges. Use just a little - the oil can overpower the taste of the egg
  • Sesame oil: Popular in Asian cuisine, make your egg taste like Korean food! You can pair it with some sriracha
  • Walnut oil: Nutty taste, great for eggs that are served with salads

Best Seasonings for Eggs

Make your breakfast eggs taste like the chefs with just a sprinkle or dab of these condiments. Salt and pepper is delicious, but why not try something new?
  • Chili powder
  • Cumin
  • Garlic powder
  • Ginger powder
  • Lemon zest
  • Paprika
  • Parsley
  • Pesto
  • Salsa
  • Sriracha
  • Thyme

How to Griddle Eggs: Sunny-Side up to Over Well

https://www.facebook.com/blackstoneproducts/videos/1728337180565183/ A classic breakfast classic - seared egg with a delicious, runny yolk. It’s as simple as can be and great for lazy mornings. But, if you want a sear on both sides, all it takes is a gentle flip. Learn below how to cook each type:

Sunny-Side up

Heat up your griddle to level 3 and oil it up. You can also use butter, but make sure to add it just before cooking - this avoids burns! Then, crack open your egg and pour it onto the flat top. Reduce the heat a little and cook for 5 minutes. Wait for the white to set. You can remove the egg now for a runny yolk - or wait more for it to get firm. Take the egg out gently with your spatula and serve!

Over Easy, Over Medium, and Over Well

Heat up your griddle and cook just like a Sunny-Side up egg. The difference now is that when the white sets, you’ll flip. Be gentle when flipping or the yolk will get messy. The trick is to flip slowly, rolling it over with little force - don’t just flip it like a pancake. Let the other side cook for a minute and then remove with the spatula. Take it out of the griddle and enjoy! If you want Over Medium cook the other side for 2 minutes. For Over Well, cook for 3 minutes! The more time you cook, the less runny the yolk, so it’s up to you!

How to Griddle Scrambled Eggs

Crack open your eggs and pour them into a bowl. Jazz them up if you want: Add some milk for fluffiness or even a seasoning like paprika for spicy eggs! Or keep things simple with salt and pepper. Whatever you pick, whisk until smooth. Use the Batter Dispenser if you want one-push control over the batter on the griddle - less mess! Now it’s griddling time! Set the heat to medium and oil it up. Place your batter and stir as it cooks. If you want small curds, stir frequently. For larger curds, let the batter set a little and then stir gently. Keep cooking until the batter liquid on the flat top has dried up. The goal is for the eggs to be a little moist for more flavor. If you cook too long they might get rubbery! Take them off the griddle and enjoy!

How to Griddle Omelet

https://www.youtube.com/watch?v=7Q2dutHL_2o First off, you’ll need a bowl to mix the batter. We recommend 2 eggs, 2 tbsp. water, and salt and pepper to taste. Mix until smooth and then pour into the Batter Dispenser. Now it’s time to oil up the griddle on medium heat. Push on the batter dispenser to make a serving. Use your spatula to shape the eggs into an omelet. Let the omelet cook. The edges should be firm and set, while the top is slightly wet. This can take from 30 seconds to 1 minute. Flip with the spatula and cook for the same time. Now’s the time to add in any fillings you want - why not try out our Spinach Omelette recipe in the video above? You can even use the Basting Cover to steam up those ingredients before folding the omelet in half. Take it out the griddle and it’s ready to serve!

How to Griddle Mini Frittatas

Frittatas are the Italian version of omelets - the difference is you mix in the ingredients with the batter before cooking. Here’s how to griddle it up: Grab a bowl and pour in 4 eggs, ¼ cup milk, ¼ tsp of thyme, and salt and pepper to taste. Then, it’s time to add your filling. You can use cheese, broccoli, tomato, onions, spinach, and mushrooms. Oil up the griddle and turn the heat to medium. Now, to make your mini frittatas use egg rings. These will be the mold of your frittatas. Use the Batter Dispenser and then push until you fill each egg ring. Use the Basting Cover to steam up the top of your frittatas and cook for 5 - 10 minutes. Remove the basting cover and egg rings. Take the frittatas out of the griddle and enjoy!

Egg Health Benefits

Eggs got bad fame in the past. Some nutritionists considered them unhealthy because of cholesterol. Recent studies show the contrary - eggs are a miracle food rich in many nutrients. And don’t forget that they are cheap!
  • Highly-nutritious: A single egg already covers 26% of your daily protein. It’s also rich in Vitamin D (rare in other foods), topping off 21% of your daily needs. It also has vitamins B and C, along with minerals calcium, iron, and magnesium.
  • Good Cholesterol: The bad fame that eggs raise cholesterol is a fad. Eggs actually have Good Cholesterol - known as high-density lipoprotein (HDL). In fact, a Chinese study shows that an egg a day reduces the risk of heart disease.
  • Weight-loss: Since eggs are packed with proteins, they make you feel fuller for longer. That means they help you snack less - and less snacking can help you lose weight.
  • Eye Health: Eggs can prevent cataracts and macular degeneration, which can happen as people age. That means eating eggs can help your eyesight be great after retirement!

Egg-Scelent Curiosities!

You’ve learned how to griddle up eggs from Sunny-Side up all the way to frittatas. But, there’s more. There’s always more. You can never be full of curiosities! Amaze your friends with your egg-ceptional knowledge on your next cookout. Just don’t eggs-aggerate with the puns!

Other Eggs

Chickens aren’t the only animals that lay eggs. Humans have been eating eggs from other birds for centuries, such as duck, geese, pheasants, emus, and ostriches. Duck eggs actually have more protein than chicken, and quail eggs are considered a delicacy in European and Japanese cuisine - think luxurious eggs served in prime bread or sushi. Funny enough, quail eggs are accessible in South America and even eaten with hot dogs! And when it comes to more exotic eggs, humanity eats all sorts around the world: crocodile, ant, octopus, and snail. What about caviar? Well, it’s fish eggs!

Chinese Century Egg

https://www.youtube.com/watch?v=5AsT7gp-hpw More than 600 years ago during the Ming Dynasty, a man decided to take a risk. According to legend, a man was building a house and discovered some duck eggs inside a pool of slaked lime (a construction material). Apparently, the eggs had been there for a couple of months and the guy decided to check them out. He liked the strong flavor and until today Chinese follow this process to make Century Eggs - black as midnight and with a greenish yolk. Despite the name, these eggs aren’t hundred years old. Chinese actually fill up a vat with black tea, lime, salt, wood ash, and calcium oxide. The eggs are tossed in and left there for up to five months. Century eggs have a strong smell, but the Chinese guarantee they are delicious. It’s like eating an aged cheese.

Fake Eggs

Back in 2016, India was having a public issue with fake eggs. It seems weird to make fake eggs, since real ones are already cheap. Thing is, the fakes are even cheaper. Some Chinese companies were making fake eggs in a lab with resin, starch, food coloring, coagulant, paraffin wax and other artificial ingredients. Indians were complaining that the fake eggs didn’t cook well, had a tougher shell and tastes rubbery. The Indian Government was investigating the issue and said the fake eggs could cause liver, brain, and nerve diseases. Sounds too absurd to be true? Well, it isn’t. Check it out here.