That tip about cutting the egg membrane is going to solve my dilemma about cooking the whites through without the yolk solidifying. Thanks!

I've always had a soft spot for that cheap, diner-style sirloin steak and eggs that you'd get at 4 in the morning at Norm's and shake on a healthy amount of A1 or hot sauce. I never realized how much I missed this until I saw this video!

That membrane breaking trick is next level genius. I never thought of that but will do that forevermore. Thanks!!!

That little egg membrane trick --- gold. How have I been cooking this long and never thought of that.

Dude, I tell ya... I made this the week you posted it and I've made it 4 times since (including this evening). It's a family favorite. So much so, that my teen daughter tells me it's the one meal that comes to mind every time she considers going vegan.

I know this is a 2 year old video, but I made this today for my wife and I and it was truly fabulous. Almost as good as my reverse seared ribeyes, but a fraction of the time (and cost). Thank you Chef John!

A drizzle of A1 Sauce with a toasted buttered Ciabatta soldier to dip in the egg yolk would be my breakfast perfection.😋 And that egg white membrane release is genius!

Maybe I'm old school but it's so much better to see food being cooked without the excessive close-ups/loud utensil noises as bgm/throwing ingredients onto the chopping board or into the utensil/staring into the camera while handling food. Food Wishes videos are so calming to watch. No shorts were shaded while writing this comment.

I cook an excellent over easy fried egg, but the thing with the membrane, game changing! I'm thinking greens, kale, chard, would be a healthy go with.

That steak looks perfectly cooked and scrumptious. Steak and eggs are one of my favorite breakfast meals. That said, still lovin' your buckwheat pancake recipe too. I make them pretty often, they're so tasty. Ohhh and also those sunshine sausage patties with the orange zest.... they never get old. You've put out so many good recipes that I just love and still continue to make as often as I can. Thank You.😋💙👍🏼

Yummm we had this when i was a kid but we made it with lea and perrin worcestershire sauce and a dash of tomato sauce(ketchup) instead of hot sauce.

That's THE STRANGEST speech cadence I've ever heard.

OK OK this is definitely one to try. It's really attractive to the eye. I have just started a high protein low carb diet and this looks AMAZING. I will ask the butcher to cut and pound two for me then add fine crumbs, salt and pepper at home. This looks heavenly for breakfast, Thanks chef from England!

I figured out the egg membrane breaking method on my own when I learned to fry eggs like my father does. He drops the egg in the hot oily pan, then folds them in half so that you get a half-moon shape at the end (Cantonese wallet eggs). So when I tried it, there was never enough egg white spread out enough to get a nice half-moon shape. But by breaking the membrane, you release the rest of the whites to cook on the pan surface, giving your egg enough whites to fold in half neatly.

Thank you Chef John for the many years of delightful recipes!

I appreciate the tip on making the perfect fried egg. I wasn’t aware of that membrane technique. Here’s my tip: when pounding sirloin consider using a Jaccard. The result is even more tender. Hot sauce (preferably Frank’s) and melted butter is one of the best tasting sauces ever.

I never knew about the egg white membrane. Chef John you are a cooking god.

Adding avocado slices to the top, along with Cholula/butter sauce and some fresh warmed corn tortillas would be an awesome combination

Simple and perfect!!!! Yum. Thanks for the happiness of good food! We need it more than ever right now! 💖

It's not often I have all the ingredients for a CJ recipe but this one I do!

Egg white trick. I love Chef John!

Buffalo steak and eggs!? Hell of an idea.

I've watched your videos for years and used them to inspire not only myself but my family. My father enjoyed creating your Fondant Potatoes, which were delicious. However, TODAY I actually made a perfect fried egg!! Thanks Chef John!

Over 30 years and I still hate a runny egg…sorry Chef John. I do a similar recipe but I sweat some diced onion and minced garlic. Then deglaze with red wine and worstershire sauce and add thyme and rosemary. Only takes a minute to deglaze and get aromatic; pour that over the steak, then savor with the fried egg and enjoy a hearty breakfast.😋

My dad taught me the fried egg “trick” when I was a kid and that’s the only way I fry my (runny, of course) eggs. Thin crispy white and warm gooey yolk 🤤

Chef John trying to trick us with his Cholula Louisiana hot sauce

Dude. I have got to give this a go. If I can transform a piece of meat like that I'm all about it. Thanks Chef!

It is a good day when chef John posts his amazing food! The Bob Ross of food.

i've cooked probably thousands of sunny side up eggs and have never cut the weird eggwhite thing. I LOVE YOU CHEF JOHN

Oh my god thank you for the tip on runny egg! The closest I've figured out on my own is start high then flip the egg half over for the "easy over" then reduce heat, but I'm so bad at the timing because I hate mushy white but love runny yolk. I will absolutely try the egg technique!

AWESOME job Chef! Will definitely try this!

Okay, this is an excellent way to cook meat that turns tough fast. I did this with some venison chops tonight SO GOOD, tender and very flavorful. Added powdered garlic and truffle salt to the seasoning because, well, thats just me cooking. No egg but had mashed potatoes and steamed pea pods for a fast and east dinner. Total keeper. Thank you Chef!

So many tips, I've learned so much form this clip. Thank you so much Chef John!

The simple ones are the best. Thanks Chef John.

isnt hot sauce and butter buffalo sauce?

I learn AT LEAST one new thing when watching a new video of yours, and I've been watching them for years! It amazes me how much knowledge you have to give. PS I didn't realize that "Louisiana" extended down into Jalisco ;)

I just luv ...luv...luv chef John and his recipes.. especially at four o'clock in the morning when I can't sleep..oh in case I forgot..I luv chef John! And I also "enjoy" his videos.

This guy is good. The best on KZfaq. Unique vocals, excellent presentation plus pretty easy recipes!!!

Can’t wait to try the egg trick!! Thank you, Chef John!

That looks so delicious 😋 thank you , Chef John ! I love your videos!

When I was growing up, those who cooked for us kids did not know how to cook eggs at all. Scrambled eggs for rubbery and dry, Friday eggs were hard and melee. For most of my life, I was convinced that eggs were disgusting, and not to be found on my breakfast plate for many years. Then, I was smart enough to marry someone smarter than me, who knew better. And within a week after the honeymoon, she taught me but I had never before known, how to make and enjoy an over medium fried egg. I still can't do Sunnyside Up, but I love when that yoke is just cooked enough. It has somebody to it and slowly loses and spreads over the plate when the yolk is broken. Now, it is rarely more than a few days that go by without having that soft Uzi egg yolk on my plate for breakfast. Green Tabasco sauce is where it's at. I would love to pair one of those eggs with one of these states. And sirloin steak is probably one of my favorite cuts, not just because it is less expensive, but because it also has great flavor. I find filet mignon to be very Bland.

I watched this a week or so ago and I thought I would give it a try it today. I had a very thin striploin (half now and half later) and no clarified butter; I used bacon fat...well, because bacon fat. The breadcrumbs do add a little something, but that butter/pepper suace sauce is magical. I added the scallion whites to the sauce for some vegetables. I have always thought steak and eggs is the real breakfast of champions, but that sauce elevates it to a level beyond that. Thank you sir for making steak and eggs better!

Wanna a couple of tips 1. I use damp grease proof to escalope meat, stops the use of cling film plastic. 2. I pop a lid over an egg perfectly cooked every time. 👍

31 years old, and never heard or seen of that egg white trick... this. changes. EVERYTHING thank you chef

"you're the Jane Campion of your breakfast of champions" is the best line of the year...and it's only march. Well done sir.

Brilliant! Several wonderful techniques in this one recipe and it looks fantastic. Thanks, Chef John!

Hey, Chef John! I made this recipe for my mother-in-law, and instead of hot sauce I used arsenic. Unfortunately I can’t tell you what she thought of your recipe, but I’m currently using my prison-issue mobile phone to text this, and I cannot thank you enough!

I had to come back here and say this. This recipe is a banger, and so easy. I'm on a carnivore diet, and tried this minus the hot sauce and onions. On point, I can't even begin to say how good this is. The runny egg yolk with the salt and mid rare beef is just perfect.

The butter and Louisiana sounds amazing. Going to have to try this, but will putting some baking soda on the steak and letting that set for 30 minutes before frying it to really make it more tender. Great video.

Oh my gosh, how have I never thought to pierce the thick albumen layer!!! What a game changer. You're the best, Chef John. Thank you.

That looks awesome! Will definitely try!

Steak and eggs! My favourite breakfast since I was a kid! I’ll try the sauce. Cheers and thank you!

Chef John's subtle joke. Calls the recipe "Red Hot" butter sauce, says to use Louisiana Hot Sauce, and then finally uses Cholula from Mexico. :D Classic!

Thank you Chef John for showing the trick of cutting the white. I've been doing that forever when making sunny eggs. It does give the perfect fried egg. A tbsp of water and a lid also helps the white cook solid before the yolk cooks too much.

Just made this this morning for a guest who eats meat ALL DAY, a true carnivore. OUTSTANDING!! Not my usual morning fare, but it was easy and really delicious. The meat was tender and flavorful …. Used small top sirloin steaks, as he suggested, pounded into submission. I really didn’t expect to enjoy it myself, but it was OUTSTANDING, not too spicy at all. Hope to make it again soon!

You had me at red hot butter sauce.

OK Chef John.. I apologize for being rude and suggesting an optional method, but here goes. I combined this recipe with my Loco Moco. I used ground sirloin and put the gravy on the patty. THEN prepared the egg and drizzled the hot butter sauce over the egg. These flavors marry up like country cousins... Yummy.

Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩

"Fat Finger Food styling" ... just wonderful. Never know about the egg membrane although I fight all the time with the thick part of the white being difficult to cook completely. This trick will hopefully solve that. Thanks. The hot sauce butter is pretty clever too.

Never clicked so fast on a video Love ya Chef John!!

I think why the bread crumbs give a better taste, is the same like why we put trout in flours. Both are lean and on the flour/bread crumbs fett and juices stick better, so trasfer more flavor with it. On top roasting bread or flour has his own taste benefits.

I know that we probably will never meet but I want you to know that your videos have brought me so much joy in both cooking and life. I look forward to every post

Yeah, buddy! Living on a farm, this becomes a home produced breakfast! My homemade hot sauce, our own processed beef, and eggs from the hen house. I'm doing this one!

Great advice , thanx .

I must try this soon. Thanks, Chef John!

The bread crumbs and the egg. Thanks, man. I usually watch your stuff for the company but these are terrific tips.

Three cheers for Chef John!

The steak looked tender when you cut into it. I love steak and eggs so will definitely give this a try. Thanks, Chef! 🤗❤️

This looks incredible! And that butter + Louisiana Hot Sauce combo is one of my all-time favorites, especially with eggs.

Thanks Chef! Your videos are so insightful. I can't wait to eat this one!

Another awesome recipe! The trick with the egg was mindblowing! How did I not know this? Thanks Chef John!

Chef dropped mad gems in this one! I’m def making this for the weekend 🤘🏾

Simple and so tasty recipe! 😋

That membrane trick... even though i have watched you for decade and still finding new things to learn. Awesome.

The very incarnation of brilliance! Exemplary to say the least! :) Long time fan, love what you do.

I'm going to make this for my wife RIGHT NOW!

You are such an amazing cook - thank you for sharing.

I recommend subbing the bread crumb for corn starch for anyone who likes a fresh crispness that doesn't feel as "heavy"

Remind me of my dad’s cooking. He loved a great breakfast steak and eggs

Looks so good. Thanks. Super easy!!

I have made this a few times now and I love it! It really is such an easy meal. My kids love it as well. Thanks Chef John!

I used sriracha sauce. Normally I would have just squeezed the sauce directly from the bottle on the dish, but the idea of stirring it in with some butter is great! Came out not so spicy, a bit sticky and warm! Perfect! 👍

This is one of my most favorite breakfasts. I don't do it often, but my god it is a treat

That looks so good!

I've been avoiding buying steaks but was just shopping around for some when I saw this, so there are no coincidences, thanks Chef John.

thanks for great video as always!

Love that tip Chef!!!

when the doc tells you to stay away from cholesterol but you only have one life to live

steak and runny eggs is the best dish no question

Thanks Chef John. Having company. You always save my a$$.

This is my kind of meal!! Thank you for tip about the membrane!

Yummy! I will try this for breakfast 😋

At first I thought damn that looks bad...but then chef John removed the freakishly large piece of spring onion and all of a sudden it looked really tasty.

Another fine recipe, thanks for sharing.

So hungry... s-o-o-o hungry. Thank you Chef John, you're the best. 💕

Here in Brazil we call that egg on top of a steak, a 'filé a cavalo', or 'steak on a horse', it's heavenly! That sauce on top tho, that's a huge plus!

That is epic! I had no idea that you could get the egg white done but keep the yolk soft by breaking the egg white membrane! Thank you Chef John! One of my egg cooking problems solved! This may get me a husband!

This has become one of my wifes and mine favorite breakfast recipes. My wife can't have hot sauce or onions so I had to change the sauce a bit. I substituted A-1 thick and hearty sauce for the hot sauce, it added a bit of sweetness and works really well, a great substitute that rescued an awesome recipe so she can also enjoy as well.

Merci Chef John.

I've missed your videos, I'm back now! Thanx for everything 🎉