Sorry I missed last week, we were on vacation in North Carolina but now I'm back.
I get a lot of questions about cooking eggs on the Blackstone, so I wanted to share how I do it.
I’m not saying this is the right way or the only way. It’s simply the method that has worked well for me over the years, and I hope it’s helpful for you.
A few things I do before any eggs go on the griddle:
Cook the eggs last since they cook so quickly.
Scrape and wipe the griddle clean so you don’t end up with burnt bits in your eggs.
Keep the cooking temperature around 300–325°F.
Here’s how I cook each style:
Sunny Side Up
Let it cook without flipping.
If the whites need a little help cooking, gently pull them away from the yolk so they spread out and cook evenly.
Over Easy
Let the white set before carefully flipping it.
Cook just long enough on the second side to leave the yolk runny(45 seconds), or a little longer if you prefer over medium (1 min or more).
Basted Eggs
Add a small splash of water next to the egg and cover it with a dome.
The steam cooks the top of the egg without needing to flip it.
Scrambled Eggs
Add a little oil and butter to the griddle.
Slowly pour on the beaten eggs.
I like to make a small “egg well” with my spatula to help keep the eggs together while they cook.
Gently scramble until they’re just set.
If you’d like to see exactly how I make each one in real time, including the temperatures I use and a few extra tips, you can watch the full video below:
I hope this helps make your next Blackstone breakfast a little easier.