Based on this YouTube video's total view count of 180K views and industry-standard rates, the estimated total earning is $126 - $360 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore Stop Frying Eggs in Oil! A Mexican Mother's Perfect Egg Trick You'll Wish You Knew Sooner with 180,067 views, 2,811 likes, and 237 comments. Experience the impact of this video content that has captured audience attention.

#friedegg #mexicanfood #eggs 📖 Eight people, one comal, one chipped cup, every morning of my childhood. The egg chapter and the salsa that goes on it are in La Cocina de Bertha, 372 pages, every measure: https://berthascookbook.com The pool of oil, the brown lace, the tough bottom, the slimy top. It was never you, mija. It was the oil. The egg needs a lid and sixty seconds. HONEST FIRST: the Sunday egg in my house was sunny side up with lacy edges in the oil, my father's egg (page 258), and I still make it on Sunday. This is the weekday egg, for the other six mornings. ⭐ THE 7, COUNTING DOWN 7. THE CUP: crack every egg into a small cup first. You see the bad one, the shell, the broken yolk before it reaches the pan. Then slide it in from an inch above, never from a height. 6. THE CHILL: 20 minutes on the counter, or the cup in warm tap water for 5. A cold center is why the bottom toughens before the top sets (page 209). 5. THE PAN: cast iron or carbon steel, never nonstick (pages 46 and 56). Warm it 2 full minutes on MEDIUM LOW. Fat: half a teaspoon of manteca or butter rubbed over the pan with a folded napkin until it shines and nothing pools. A seasoned comal needs none. Low heat: the lace is the oil frying your egg hard. 4. THE SALT: a pinch on the WHITE as soon as it turns cloudy, never on the yolk, never at the end in grains (page 258: a pinch on top, now you know which top). 3. OFF EARLY: lift it while the white is just set and the yolk still trembles. Eggs finish cooking on the plate (page 260). 2. THE YOLK ARGUMENT: my father, runny, the yolk is the second sauce (page 258). My mother in law, hard. The book: cook the hard yolk for the one who wants it and give that plate more salsa. The trick below gives you either: 60 seconds runny, 90 jammy, 2 minutes hard. 1. THE WATER, NOT THE OIL: egg onto the warm pan, low fire. When the white starts to cloud from the bottom, ONE TEASPOON OF WATER onto the hot pan beside the egg (not on it), it hisses to steam, and the LID goes on. Any lid, a plate upside down. 60 SECONDS, do not lift it. The top of the white sets soft and white like a cloud with a thin veil over a liquid yolk. The spatula goes under, the egg lifts in one piece, no lace, no brown, no oil on the plate. WHY: an egg white sets well under boiling, and the top of a frying egg cooks in open air, which is why it stays raw while the bottom burns. Steam under the lid sets the white from every direction and barely touches the yolk. The egg is not frying. It is steaming on a pan. THE SUNDAY VERSION, HUEVOS AHOGADOS (page 148): 2 spoons of salsa roja into the warm pan instead of oil, the egg cracked into the salsa, lid on, 2 minutes. No fat at all. The salsa from the jar if the morning is short. THE CLOUD EGG from the internet: pretty, a soufflé, French. Nobody's mother in Guadalajara whipped whites at six in the morning for eight children. Make it on a Saturday. THE HONEST WORDS: • Brown bottom, raw top → fire too high, no lid. • Watery white on the plate → salt went on at the end, in grains. • Stuck to the pan → the pan was not warm first, or the nonstick lost its coat. • Broken yolk → it fell from a height. Use the cup. • Hard yolk you wanted soft → the lid stayed on past 60. • Flat, thin egg that spreads → an old egg. A fresh one stands up. WHO PROFITS: the $30 nonstick pan the store sells you three times a decade (page 56). The $4 spray can that is mostly air and a propellant. A cast iron pan is $20 once and outlives you. The spray is a lid you can buy, and the lid was free. There is no money in a woman who knows a spoon of water cooks the top of an egg. THE HABIT: Sunday, one pot of salsa roja into the jar. Monday the egg on a tortilla with beans, Tuesday drowned in the salsa, Wednesday on yesterday's rice (page 84). The salsa is what makes it a Mexican breakfast. And the pan afterward, with the white welded to the iron because somebody turned the fire up? That is the other half of my life: 🧼 Clean The Mexican Way → https://www.youtube.com/@BerthaCleanHome Nobody ever showed you the lid. Tell me in the comments: runny yolk or hard yolk, and who at your table is wrong? I read every one. CHAPTERS 0:00 The pool of oil under the egg 0:39 It was never you, it was the oil 0:56 Seven things, and the water is the trick 1:30 The Sunday egg and the weekday egg 2:08 7: The cup 2:52 6: The chill off the egg 3:32 5: The pan, a napkin of fat, low heat 4:56 4: Salt on the white, never the yolk 5:25 3: Off the fire early 5:55 2: The yolk argument 7:01 1: A TEASPOON OF WATER, a lid, sixty seconds 8:01 Why steam cooks the top and oil never could 8:52 The Sunday version: huevos ahogados 9:31 The cloud egg from the internet, honestly 9:57 The whole egg in order 10:23 The honest words 11:09 Who profits: the nonstick pan and the spray can 12:09 The habit: the Sunday salsa 12:38 What I would ask of you #mexicancooking #eggtrick #huevos

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.