Pratique du Shadowing: The Best Fried Eggs You’ll Ever Make | Epicurious 101 - Apprendre l'anglais à l'oral avec la vidéo

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61 phrases
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1
I'm Frank Proto, professional chef and culinary instructor, and I hope you like fried eggs because that's what we're doing today.
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I'm going to show you how to make a perfect fried egg.
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Salty, crispy edges, buttery, runny yolk.
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Not those floppy, snotty eggs that you used to make.
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This is fried eggs 101.
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In my world, a fried egg is an egg cooked in fat, but it also has to have brown, crispy edges.
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The secret to the best fried eggs is knowing how to control your temperature and using lots of butter.
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Simple.
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First thing I want to do is get everything I need laid out.
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I don't want to be running around the kitchen
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because fried eggs don't take that long and if I have to run to get a spatula, it's going to get overcooked or burnt.
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Time to fry.
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When I make fried eggs, I use a non -stick pan.
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You can use stainless steel, you can use carbon steel.
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But for the most part, this is more foolproof and you're gonna get a better result every time.
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I put my pan on medium -high heat.
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First thing I'm gonna do is add just a little bit of butter to kind of grease my pan up.
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And before I put the eggs in, just want to make sure that I coat the bottom of my pan with butter.
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We're gonna put more butter in later just to baste the egg, but for now, Just gonna start it out in a little bit of butter.
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I'm gonna wait for the butter to sizzle a little.
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Listen.
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Most people don't understand that you're using all of your senses in the kitchen.
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Sometimes you need to listen.
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Hear my butter?
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Starting to snap, crackle, and pop.
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I'm gonna crack on the counter before I put my egg in.
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If I crack on the side of the pan, sometimes you get little fragments of shell.
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If you get shell in your eggs, you want to use the shell to get it out.
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So shell attracts shell.
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So we're gonna crack on the counter, and we're gonna crack our eggs into the pan.
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On the counter, and into the pan.
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At this point, salt and pepper.
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Fried egg is not a fried egg unless there is a little pepper on it.
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You don't have to agree with me, but I'm right.
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And then I'm gonna put a nice big knob of butter in here for basting.
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I'm gonna separate my eggs so they're two individuals.
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So at this point, to get the white nice and set around the yolk, I'm going to take my butter.
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I'm going to baste it around and try and avoid the yolk and just get it onto the white.
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If you have to tilt your pan a little, tilt your pan.
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But we're going to get that beautiful buttery goodness all over the egg, not just on the edges.
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All right.
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Our egg is nice and basted.
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We can see that we're getting some nice caramelization.
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I'm going to lower my heat just a little.
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But you can see I have nice snap, crackle, and pop. And my...
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Eggs are done.
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I'm gonna use a spatula, drain them a little, get them on the plate.
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And the only thing this plate needs is some toast to soak up that beautiful runny yolk.
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Here are my beautiful fried eggs.
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Only one thing left to do is to taste.
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What do you do with the toast?
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You jam it right into the yolk and you dip it.
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You gotta take a bite.
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Bye.
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Butter makes all the difference here, right?
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I'm just gonna taste a little piece of the egg
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The yolk is perfectly runny the bottom whites are super crispy and we got those beautiful crispy edges.
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They're buttery salty perfect This is a wonderful fried egg fried
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eggs don't need to be difficult set yourself up right choose the right ingredients
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and in a matter of minutes You're gonna have
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that perfectly salty runny yolk crispy edge fried egg that everybody wants and you

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Vocabulaire et conseils d’expression pour cette leçon

Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « The Best Fried Eggs You’ll Ever Make ». Les mots qui reviennent le plus souvent : egg, fried, butter, pan, yolk. Cette vidéo contient 61 phrases et 688 mots à répéter en shadowing. La partie parlée dure 3:13. Le locuteur parle vite, environ 214 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 75 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.

Vocabulaire clé de cette vidéo

Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :

MotPrononciationSens
fry verbe/fɹaɪ/faire frire
yolk nom/joʊk/jaune d'œuf, jaune
crispy adjectif/ˈkɹɪs.pi/croustillant
baste verbe/beɪst/bâtir, faufiler
salty adjectif/ˈsɔlti/salé
crackle verbe/ˈkɹækəl/crépiter
spatula nom/ˈspætjʊlə/spatule
toast nom/toʊst/pain grillé, toast
pepper nom/ˈpɛp.ə/poivrier
snap verbe/snæp/rompre
caramelization nomcaramélisation
floppy nom/ˈflɒ.pi/disquette
foolproof adjectif/ˈfuːl ˌpɹuːf/infaillible
overcook verbe/oʊ.vɚ.kʊk/surcuire
sizzle verbe/ˈsɪzəl/grésiller

Les verbes à particule que vous entendrez

MotSens
run around verbecourir partout

Des phrases à répéter

Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :

  • I'm gonna separate my eggs so they're two individuals.
  • We can see that we're getting some nice caramelization.
  • I'm going to lower my heat just a little.
  • What do you do with the toast?

Prononciation à surveiller

Le locuteur utilise 43 contractions et formes réduites, comme gonna, I'm, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.

  • Mots longs — placez bien l’accent: culinary /ˈkʌlɪˌnɛɹi/, ingredient /ɪnˈɡɹiːdi.ənt/

Les sons difficiles pour les francophones :

  • /r/ anglais — langue recourbée, sans frotter la gorge: fry /fɹaɪ/, crispy /ˈkɹɪs.pi/, runny /ˈɹʌni/, buttery /ˈbʌt(ə)ɹi/, crackle /ˈkɹækəl/

Comment s’entraîner avec cette vidéo

  1. Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
  2. Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
  3. Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme fry, yolk, crispy.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

Technique du shadowing : lire le guide complet étape par étape →