When I was a kid in the 90s it never crossed my mind that you could fail or mess up when peeling eggs. As a kid I never peeled an imperfect egg. I don't know what changed over the years. Eggs seems more difficult to peel nowadays
Supermarkets today probably have better supply chain and operational logistics than in the 90s, so we are more likely to encounter a box of very fresh eggs, which are harder to peel than slightly aged eggs, assuming same cooking methods and all. You can always start going through the box with sunny side up and eggs benedict, and finish the week with some marinated eggs
Its because the feed has changed and the shells are different. Very thin and brittle sometimes. They even add stuff in the feed to make thr yolks more or less orange.
Water contaminated with weird things that have strange interactions with the eggs as you boil them, or just the eggs themselves being off, can both cause inexplicable weirdness.
Boil for 5-6mins. Dump in bowl of cold water while swishing the eggs around fast. Leave it in the the cold water for a few mins. It will peel as if it were a hard boiled egg. The secret is swishing the eggs aggressively in a circle. It loosens the membrane as the egg is cooling
While the eggs are being boiled. Take the egg out, crack it with a spoon, put egg back in to cook another minute or two. Egg shell and membrane will be easier to get off now the water is leaking into the shell.
Finally - someone gets it! I've been boiling eggs for about 3,500 years and have finally got it down. The only really critical thing is the membrane. The shell is stuck to the membrane. You need to release the membrane from the egg white. Rapid cooling will do this, and starting from the air pocket will help too. But, you need to crack the shell and break the membrane, and then run water onto the egg so it gets between the membrane and the white and bingo! You can peel the shell off so easily. NB: I haven't bought an egg in 20+ years - have own bantam chickens, definitely best eggs ever. Smaller than regular but massively tasty!
Well, this might be my new favorite format for instructional cooking videos. I love the shots, and I feel like I can really see what's going on in the process. The analyses and comparisons between different methods are extremely thorough. The narrator's voice has a soothing tone, clear enunciation with a cool accent, and a solid consistent pacing that doesn't bore or overwhelm me. Assuming she wrote this, you can really tell that she knows her stuff through experience, and has actually tried all of this several times over. I learned to cook in professional kitchens, and it's not hard for me to tell the difference between a cook who knows what they're talking about vs someone who is just trying to be an online influencer regurgitating viral content. I'm happy to subscribe and looking forward to learning more.
Thank you for the honesty. Fridging them is such a great idea! I once had a fancy salad at a very fancy restaurant that had deviled quail eggs, and i never understood how they could jave done it.
Thank you for the video this is basically the method that I use. A steamer basket Steam for 6 minutes put in a ice bath and then quickly peel them underneath running warm water after tapping the large and just like you did. I have a success rate of at least 80% sometimes more if I really take my time but I'm always in a hurry. Take care
It took me fifty years to start making boiled eggs. Each time I've tried before (many times) they always get cooked too long and have green around the yolk. As a kid I also didn't like the smells of boiled eggs. I do love scrambled eggs and probably by now have made thousands of times but hard boiled always eluded me. I'm watching b/c I have more to learn. Usually my hard boiled eggs are peeled imperfectly... not that I demand perfection. Thank you for your tutorial.
In some ramen shops they have a device with a small needle that they pinch the butt of the egg with it's only air so the egg doesn't leak. Once you cook it and icebath it, the water can go neatly between the egg and the shell or membrane. I need to procure myself one of those. I think.
Thank you. I believe you are sharing your best learnt wisdom. I have tried no.1 with some success. Vinegar doesn't seem to help me. I think technique no.2 will help. Thanks again for the informative video. 👍
To make peeling easier, I put about a tsp of oil into the boiling water. When done, put eggs ( soft or hard boiled ) into a saucepan of cold water & crack them all over & back into the pan - keep cold running water going into the pan & peel the eggs under the slow running water while peeling to rinse away the egg shells while peeling. My mother learnt this from hers and on and on into the following generations.
If you have an instant pot, that makes it unbelievably easy as well. Just make sure you have that trivet at the bottom or you buy the basket that is made for an instant pot. I couldn't believe it, I started making them so much more!
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
Awesome thanks, it worked! I was trying the Korean marinated eggs for the first time and as a white girl couldn’t figure out why they kept breaking apart! The cooling and dipping in water trick worked so well!
5:16 I peel a lot of eggs because many work days I have no lunch break, so I just inhale 6 eggs in about 2 minutes. Noticed in recent years the membranes of the eggs I buy are less cooperative, very interesting to think it's actually because quality is increasing. I'll work in some of these techniques to avoid the white coming away with the shell, thanks!
In germany we poke a small hole in the air pocket of the egg, while boiling water can enter the hole and seep between shell and egg for an easy release.
@@workdaygourmet no, its set on one sode of the egg (the wider one) The bubble needs to be stationairy as a chick would need it to breath while in the egg.
Well, the "Eierstecher" is mainly used so the heated air within the air pocket can escape, for the benefit that the egg won’t crack. At least that’s the idea. en.m.wikipedia.org/wiki/Egg_piercer
I always biy my eggs locally from the farmers, they are really fresh and taste so much better than supermarket ones, though as you said they are impossible to peel neatly no matter what you do.
Use an egg steamer. When done, submerse in cold tap water and swirl until water warms up. Dump and refill with cold water again, and swirl some more. As long as the water is colder than the hot egg contents, it can't expand against the membrane. Peeling is simple.
Das nachfetten des chips ändert die farbe und den schärfegrad da sich das Capsaicin in öl besser auflösen und verteilen kann und somit mehr fläche auf der Zunge bedeckt
Being a magician. I’m great at peeling eggs without all of this process. I’ve got so much time on my hands. I will post soon. Although her way Clearly works.
After boiling them, just at a half inch of water, or put them in a container with a half inch of water, put on a lid, and shake for 5 seconds, then the shells are basically all off 🙂
This works only when egg is "well done", else (if undercooked, SOFT boiled for only 4 minutes, the yellow yolk will simply blow our all around the container.
@@ErnestKrusinsky Did you not watch the video!? This is HARD BOILED not SOFT!!! That apparently went over the head on you, and the other stupid one who gave you a thumbs up 🤣
Boil for 8-9 minutes (depending on the egg size) Remove the whole hot water and shake the egg(s) around in the pot to crack the shell. Pour some cold water and let the eggs sit for 1-2 minutes in it. Remove the shell. Enjoy.
I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.
I can vouch for the validity of spoon peeling and shaking it in a jar technique is a disaster for my case. Ultimately what works is the vinegar or apple cider while cooking the eggs, the ice bath, and the patience when peeling the eggs that works.
I don’t know if this will work. I always have my hard boiled eggs in the refrigerator. They are easier to peal than soft boiled and this method works 50% of the time at best.
if posssible dont dip the egg into bowl when peeling. The water in the bowl may still have some bacteria. Just peel the egg with a small stream of water running down from a tap.
Peeling quail eggs is harder bc the membrane is much thicker. Roll the egg under light pressure so the shell is cracking all around it. Use the handle of a teaspoon and use it to remove the shell by slightly moving it under the membrane around the shells "equator". Once done you should be able to remove the top and the bottom shell from the egg. That method is working for chicken eggs too…
The real secret is to start out with boiling water and ice cold water after cooking, both of which she did in the video. All the supposed expert chefs who tell you to start by putting your eggs in cold water and then bringing to a boil have no idea what they are talking about. The older egg trick is not bad, but I have used fresh eggs that peeled quite easily by cooking as described in the video. Start with boiling water, then a quick cooldown.
I have Never Been able to peel an eggs smoothly after being stored in the fridge over night. I always have to run them under hot water so the shell will expand a little.
The only predictor of good peeling is the thermal shock. Dump you eggs in boiling water, don't put them in the water before it boils. Also dump them in cold water at the end. The you can pop the shell like a peanut pod.
Pouring the boiling water is genius! Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander. I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water. If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.
I suggest; EXPERIMENT. It depends on size, for example the "M" size, aka ~55gram (2ounces or so), it takes 5-6minutes. I think 7 is too much, it it depends on your boiling water temperature, therefore on your altitude (no kidding), and EXACT time, do not relly on minutes, use seconds, as 7:59 is way different than 6:01 and both could be noted as "7mins" if you see only hh;mm on your watch, you might destroy few eggs, but once you have your specific recipe/needs, you will keep it forever. It very much depensd on egg itself, not the age, I have egg supplier, where few days old (like 2-3days old) egg is easy to peel even only 4:30 minute boiling only, and then have old egg (month old) from different source, where I could not peel it and had to toss 2/3 of the egg, same cooking time (they were in the same batch), same size. Eggs are not science, it is alchemy :-)
What I am longing to learn is not cook time, or peeling, but how to eat the egg warm or hot after it has had a cold bath without re-heating it! I don't want to eat cold eggs. Any suggestions?
Easy. Stop worrying about it looking "perfect" and just eat it warm. They do not taste good reheated or cold. Cooling the eggs that way completely spoils any enjoyment of the egg. Remember: you don't taste with your eyes, your mouth can't see, & it all looks the same when it comes out the other side anyway. So eat it warm right away & enjoy it, even if it isn't perfectly smooth, taste is what counts as perfection.
@@shojodagger4152 thanks for condescending lecture, but it isn't about the appearance for me, and I never implied that. Your answer doesn't address my question, but suggests I eat it "your way". The cooling process stops the cook, and is a common practice with many foods. I was stating my personal preference, but some people eat cold or lukewarm eggs in salads and other dishes. And If you don't understand the profound difference that textures have on the enjoyment of food, then maybe you should be doing more research and less advising!
@@D3R3LICTRECORDS I do understand the difference. That's why I say cold eggs are terrible. I nice warm egg with a warm gooey yolk is so much better. And a reheated egg is not the same flavor or texture as a freshly cooked warm egg. But why do you find my comment "condescending"? Your comment seems to indicate that you don't like cold eggs either! If you feel that the egg must be perfectly smooth to be enjoyed then why do you care what the temperature is? If smoothness is all that matters to you there should be no problem, refrigerate your egg & eat the cold perfectly smooth egg. If however you enjoy a warm egg, then you should eat it right away. Maybe not being perfectly smooth doesn't matter just the flavor & texture of a fresh cooked egg. Edit: The person to whom this comment is directed is claiming that I "harassed" them. I posted a public reply to a public question, and then replied again, after this person chose to continue the conversation. That is not harassment. The person then indicated that they did not want to continue the conversation further. I accepted that, & did not reply to them. They then posted claiming that I was "harassing" them. I did no such thing. The comment threatening me is itself harassment, and has already been reported as such. The person who posted that comment is a troll making false accusations & will be muted. This edit is only intended to explain my side of this incident to anyone who may read these comments later.
@@shojodagger4152 this is fruitless. I'm not going to continue to try to explain things that you obviously don't understand. Stop wasting both of our time.
Easiest way is cooking in a pressure cooker for 4 min let rest 4 min in pressure cooker and then dunk in cold water. Works 100% of the time, fresh or not.
Yes, the overnight method is the easy (but not quick) method - kinda like no-knead dough. You can dip the peeled eggs in hot water for 30 seconds and they'll warm up very quickly. Some folks in the comment section recommended using an egg piercer, which will make peeling a little easier while warm.
If they're super new just poach them! (You can confirm if they're new by poaching too. Older eggs have looser whites) It's actually really cool you can get very new eggs for cheap at the supermarket.
When I was a kid in the 90s it never crossed my mind that you could fail or mess up when peeling eggs. As a kid I never peeled an imperfect egg. I don't know what changed over the years. Eggs seems more difficult to peel nowadays
Supermarkets today probably have better supply chain and operational logistics than in the 90s, so we are more likely to encounter a box of very fresh eggs, which are harder to peel than slightly aged eggs, assuming same cooking methods and all. You can always start going through the box with sunny side up and eggs benedict, and finish the week with some marinated eggs
Its because the feed has changed and the shells are different. Very thin and brittle sometimes. They even add stuff in the feed to make thr yolks more or less orange.
Thank you! I thought it was just in my head that they've become so difficult
There is air space at the wide end probably for a baby chick if it were a fertilized egg. Chickens used for eggs dont even see a rooster to be bred.
Yeah I remember as a kid, peeling eggs was not like how the eggs are now. So weird.
Cooking eggs has been an absolute nightmare for me and I’ve tried everything I’m starting to think something supernatural is going on 😡😤
It is a total nightmare i hate peeling them, no trick ever results
😂😂 I hear ya! Scrambled and fried eggs are always kind of a crapshoot, under to over in seconds 😮💨
Okay, we need to cut back on our interference. The target is starting to get suspicious. 👻
Water contaminated with weird things that have strange interactions with the eggs as you boil them, or just the eggs themselves being off, can both cause inexplicable weirdness.
Eggs shouldn't be too fresh. Or they will stick to the shell when boiled. Also try to get large eggs.
Boil for 5-6mins. Dump in bowl of cold water while swishing the eggs around fast. Leave it in the the cold water for a few mins. It will peel as if it were a hard boiled egg. The secret is swishing the eggs aggressively in a circle. It loosens the membrane as the egg is cooling
That's great if you like cold eggs.
@@steveballzack1409 even in ice water, it only will cool the eggs down enough to be about room temperature if its only a few minutes
@@steveballzack1409 i do like cold eggs and hot eggs. They aren't going to stay warm very long anyway.
@@steveballzack1409 nah. You don't leave it in the water long enough to cool it down
@@steveballzack1409nobody is eating these eggs hot or warm. If you want to eat hot/warm soft boiled egg, you’re doing it European style.
Can’t wait to try this. It has been something I have not mastered.
Would love to know how it turns out!
While the eggs are being boiled. Take the egg out, crack it with a spoon, put egg back in to cook another minute or two. Egg shell and membrane will be easier to get off now the water is leaking into the shell.
Sounds like a good advice. Thanks!
Finally - someone gets it! I've been boiling eggs for about 3,500 years and have finally got it down. The only really critical thing is the membrane. The shell is stuck to the membrane. You need to release the membrane from the egg white. Rapid cooling will do this, and starting from the air pocket will help too. But, you need to crack the shell and break the membrane, and then run water onto the egg so it gets between the membrane and the white and bingo! You can peel the shell off so easily.
NB: I haven't bought an egg in 20+ years - have own bantam chickens, definitely best eggs ever. Smaller than regular but massively tasty!
Well, this might be my new favorite format for instructional cooking videos. I love the shots, and I feel like I can really see what's going on in the process. The analyses and comparisons between different methods are extremely thorough. The narrator's voice has a soothing tone, clear enunciation with a cool accent, and a solid consistent pacing that doesn't bore or overwhelm me. Assuming she wrote this, you can really tell that she knows her stuff through experience, and has actually tried all of this several times over. I learned to cook in professional kitchens, and it's not hard for me to tell the difference between a cook who knows what they're talking about vs someone who is just trying to be an online influencer regurgitating viral content. I'm happy to subscribe and looking forward to learning more.
Haha this is very much a one-person hobby. Thank you for the kind words! 🥰
Thank you for the honesty. Fridging them is such a great idea!
I once had a fancy salad at a very fancy restaurant that had deviled quail eggs, and i never understood how they could jave done it.
Thank you for the video this is basically the method that I use. A steamer basket Steam for 6 minutes put in a ice bath and then quickly peel them underneath running warm water after tapping the large and just like you did. I have a success rate of at least 80% sometimes more if I really take my time but I'm always in a hurry. Take care
Just made my first batch of soft boiled eggs in probably 10 years. I always struggled with peeling them. Thank you for this video
It took me fifty years to start making boiled eggs. Each time I've tried before (many times) they always get cooked too long and have green around the yolk. As a kid I also didn't like the smells of boiled eggs. I do love scrambled eggs and probably by now have made thousands of times but hard boiled always eluded me. I'm watching b/c I have more to learn. Usually my hard boiled eggs are peeled imperfectly... not that I demand perfection. Thank you for your tutorial.
I remember seeing one tip that was to poke a hole where the air sack is, it deflates during the boil making the egg round.
Great tips. The common theme is to get the eggs quite cool before peeling, and start with the air pocket.
In some ramen shops they have a device with a small needle that they pinch the butt of the egg with it's only air so the egg doesn't leak. Once you cook it and icebath it, the water can go neatly between the egg and the shell or membrane. I need to procure myself one of those.
I think.
found them on amazon! didn't know about egg piercers til today. super cool!
Love the “crime brûlée effect”! Really captures the gist
Loved that marinated egg bonus at the end!
Those things are super addicting, so easy to eat an ungodly amount in a sitting 😂
Thank you. I believe you are sharing your best learnt wisdom. I have tried no.1 with some success. Vinegar doesn't seem to help me. I think technique no.2 will help. Thanks again for the informative video. 👍
Hope technique #2 works out for you!
To make peeling easier, I put about a tsp of oil into the boiling water. When done, put eggs ( soft or hard boiled ) into a saucepan of cold water & crack them all over & back into the pan - keep cold running water going into the pan & peel the eggs under the slow running water while peeling to rinse away the egg shells while peeling.
My mother learnt this from hers and on and on into the following generations.
You saved the day again
Excellent results. Straightforward presentation. Instant sub. Also, have you tried baking soda in the water?
I haven't tried baking soda. since egg shells are already alkaline, acid makes more sense imo
If you have an instant pot, that makes it unbelievably easy as well. Just make sure you have that trivet at the bottom or you buy the basket that is made for an instant pot. I couldn't believe it, I started making them so much more!
I recall all eggs peeling effortlessly in the 70s and 80s no matter what we did.
your english is top notch 🥰 very knowledgeable.........................
Are there any ways to use the marinade afterwards to save it from being just thrown away?
You can toss it with cubed firm tofu, or use as a sauce in stir fry or noodles
Use the marinated egg halves and sauce over rice. Called Drug Eggs
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
Hi! Great vid! Just want to ask as well, how many times and for how long can the marinade be used?
Because of the raw onion and garlic, i would use within 3 days, & no more than 2~3 times (flavor will dilute a little every time)
Awesome thanks, it worked! I was trying the Korean marinated eggs for the first time and as a white girl couldn’t figure out why they kept breaking apart! The cooling and dipping in water trick worked so well!
SO happy it worked for you!! Thanks for actually coming back to update on the result! 🥰
SUBSCRIBED! Best egg peeling video I´ve seen so far and with A nice marinade recipe, Thanks very much for taking the time !!!
you might be the nicest person on the internet
I use vinegar and always peel under stream of cold water starting at small end after cooling for ten minutes. Seems to work very consistently.
Wow Doc will have no idea as to how I got such perfect eggs.
Loved your video, truly making marinated-soft-eggs easy. Ty :)
From my experience it depends on how fresh your eggs are. The older eggs (3-7 days after you bought) are easier to peel compared to the fresher ones.
Subbed before watching. Not fresh eggs imo helps immensely with any doneness in shell eggs. Use the float test to know their age.
5:16 I peel a lot of eggs because many work days I have no lunch break, so I just inhale 6 eggs in about 2 minutes.
Noticed in recent years the membranes of the eggs I buy are less cooperative, very interesting to think it's actually because quality is increasing. I'll work in some of these techniques to avoid the white coming away with the shell, thanks!
😧 Hope your work hours get better! 😮💨❤️🩹
The underwater technique is how Jacques Pepin has been doing this for decades. Thank you for reminding us. 👍
The egg in the beginning is perfection. Too runny or too cooked are not appealing.
In germany we poke a small hole in the air pocket of the egg, while boiling water can enter the hole and seep between shell and egg for an easy release.
How do you know where the air pocket is on a raw egg? (Doesn't it move?)
@@workdaygourmet no, its set on one sode of the egg (the wider one)
The bubble needs to be stationairy as a chick would need it to breath while in the egg.
Well, the "Eierstecher" is mainly used so the heated air within the air pocket can escape, for the benefit that the egg won’t crack.
At least that’s the idea.
en.m.wikipedia.org/wiki/Egg_piercer
@@agn855 definitely buying one of these! (why do egg gadgets always look like torture devices!😂)
Great video, young lady! You thought this ol'Lady a few new tricks.
I always biy my eggs locally from the farmers, they are really fresh and taste so much better than supermarket ones, though as you said they are impossible to peel neatly no matter what you do.
They are great for onsen tamago!
Didn't know soft-boiled eggs of the thing I am intrigued 👀❤️
Use an egg steamer. When done, submerse in cold tap water and swirl until water warms up. Dump and refill with cold water again, and swirl some more. As long as the water is colder than the hot egg contents, it can't expand against the membrane. Peeling is simple.
Das nachfetten des chips ändert die farbe und den schärfegrad da sich das Capsaicin in öl besser auflösen und verteilen kann und somit mehr fläche auf der Zunge bedeckt
Direct from boiling to icebath has always worked for me.
Plenty of methods so, what ever works for you!
Being a magician. I’m great at peeling eggs without all of this process. I’ve got so much time on my hands. I will post soon. Although her way Clearly works.
After boiling them, just at a half inch of water, or put them in a container with a half inch of water, put on a lid, and shake for 5 seconds, then the shells are basically all off 🙂
This works only when egg is "well done", else (if undercooked, SOFT boiled for only 4 minutes, the yellow yolk will simply blow our all around the container.
@@ErnestKrusinsky Did you not watch the video!? This is HARD BOILED not SOFT!!! That apparently went over the head on you, and the other stupid one who gave you a thumbs up 🤣
Boil for 8-9 minutes (depending on the egg size)
Remove the whole hot water and shake the egg(s) around in the pot to crack the shell.
Pour some cold water and let the eggs sit for 1-2 minutes in it.
Remove the shell. Enjoy.
I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.
Same cook times?
@@woodstream6137 Roughly, yes. It always depends on your equipment.
I can vouch for the validity of spoon peeling and shaking it in a jar technique is a disaster for my case. Ultimately what works is the vinegar or apple cider while cooking the eggs, the ice bath, and the patience when peeling the eggs that works.
thank u so much for this video!!! you do a very good job kindly explaining everything
so sweet and informative, thank you so much for this tutorial!
Will try the chill method today!
I'm trying this tonight. Thanks!
I just Crack all the way around the shell and then slide a spoon in and sweep it around the space between the shell and the egg.
So easy
I don’t know if this will work. I always have my hard boiled eggs in the refrigerator. They are easier to peal than soft boiled and this method works 50% of the time at best.
I just cook them a hard boil state. For peeling. I just use the pot and shake the eggs. The peel just comes off after the shake.
Nice eggs,, bit what are the background music !! The first one
Make medium hole on wider side, small hole on small side and blow it, make sure you catch it.
Question... do you cook your eggs in room temperature for 7 mins or straight from the fridge? What's the cooking temp before putting the eggs in?
Straight from the fridge, ~40F
if posssible dont dip the egg into bowl when peeling. The water in the bowl may still have some bacteria. Just peel the egg with a small stream of water running down from a tap.
Peeling quail eggs is harder bc the membrane is much thicker. Roll the egg under light pressure so the shell is cracking all around it. Use the handle of a teaspoon and use it to remove the shell by slightly moving it under the membrane around the shells "equator". Once done you should be able to remove the top and the bottom shell from the egg.
That method is working for chicken eggs too…
3:25 is the real secret: use older eggs and never fresh eggs.
The real secret is to start out with boiling water and ice cold water after cooking, both of which she did in the video. All the supposed expert chefs who tell you to start by putting your eggs in cold water and then bringing to a boil have no idea what they are talking about. The older egg trick is not bad, but I have used fresh eggs that peeled quite easily by cooking as described in the video. Start with boiling water, then a quick cooldown.
I have Never Been able to peel an eggs smoothly after being stored in the fridge over night. I always have to run them under hot water so the shell will expand a little.
You’re fucking amazing thank you I’ve never seen more accurate and useful information about this
The only predictor of good peeling is the thermal shock. Dump you eggs in boiling water, don't put them in the water before it boils.
Also dump them in cold water at the end.
The you can pop the shell like a peanut pod.
Omg I was using super fresh eggs, is that why they are hard to peel soft boiled!
Yup! I would get some egg cups & tiny spoons for those 😁
Pouring the boiling water is genius!
Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander.
I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water.
If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.
I've never thought of using a colander! That's super clever!
This is a great help 👍
Sandwich company stated pealing eggs with 11°C cold water is optimal.
If you warm eggs slightly before exposing them to boiling water, they almost never crack.
You have such a soothing voice :)
Mmm looks so yummy food 😋 thanks for sharing like 👍
Put vinegar in the water when boiling the eggs and you’ll find that the shell comes off easily.
How long boil to not over cook?
~7min
I suggest; EXPERIMENT.
It depends on size, for example the "M" size, aka ~55gram (2ounces or so), it takes 5-6minutes. I think 7 is too much, it it depends on your boiling water temperature, therefore on your altitude (no kidding), and EXACT time, do not relly on minutes, use seconds, as 7:59 is way different than 6:01 and both could be noted as "7mins" if you see only hh;mm on your watch, you might destroy few eggs, but once you have your specific recipe/needs, you will keep it forever. It very much depensd on egg itself, not the age, I have egg supplier, where few days old (like 2-3days old) egg is easy to peel even only 4:30 minute boiling only, and then have old egg (month old) from different source, where I could not peel it and had to toss 2/3 of the egg, same cooking time (they were in the same batch), same size.
Eggs are not science, it is alchemy :-)
I have tried everything and nothing works
Every time I try peeling a soft boiled egg, the shell sticks to and rips the egg whites
I just place a bowl of water in the fridge like 20ish minutes before I make them and take the bowl out at the last 20 seconds of cooking time
Lovely video 👍🏾👍🏾
You can just leave the water running for about 5 minutes to cool eggs down...
Fantastic video! what a great way to demonstrate a cooking method.
What I am longing to learn is not cook time, or peeling, but how to eat the egg warm or hot after it has had a cold bath without re-heating it! I don't want to eat cold eggs. Any suggestions?
Dip it in hot water for a minute ☕🍵
Easy. Stop worrying about it looking "perfect" and just eat it warm. They do not taste good reheated or cold. Cooling the eggs that way completely spoils any enjoyment of the egg. Remember: you don't taste with your eyes, your mouth can't see, & it all looks the same when it comes out the other side anyway. So eat it warm right away & enjoy it, even if it isn't perfectly smooth, taste is what counts as perfection.
@@shojodagger4152 thanks for condescending lecture, but it isn't about the appearance for me, and I never implied that. Your answer doesn't address my question, but suggests I eat it "your way". The cooling process stops the cook, and is a common practice with many foods. I was stating my personal preference, but some people eat cold or lukewarm eggs in salads and other dishes. And If you don't understand the profound difference that textures have on the enjoyment of food, then maybe you should be doing more research and less advising!
@@D3R3LICTRECORDS I do understand the difference. That's why I say cold eggs are terrible. I nice warm egg with a warm gooey yolk is so much better. And a reheated egg is not the same flavor or texture as a freshly cooked warm egg. But why do you find my comment "condescending"? Your comment seems to indicate that you don't like cold eggs either! If you feel that the egg must be perfectly smooth to be enjoyed then why do you care what the temperature is? If smoothness is all that matters to you there should be no problem, refrigerate your egg & eat the cold perfectly smooth egg. If however you enjoy a warm egg, then you should eat it right away. Maybe not being perfectly smooth doesn't matter just the flavor & texture of a fresh cooked egg.
Edit: The person to whom this comment is directed is claiming that I "harassed" them. I posted a public reply to a public question, and then replied again, after this person chose to continue the conversation. That is not harassment.
The person then indicated that they did not want to continue the conversation further. I accepted that, & did not reply to them.
They then posted claiming that I was "harassing" them. I did no such thing.
The comment threatening me is itself harassment, and has already been reported as such. The person who posted that comment is a troll making false accusations & will be muted.
This edit is only intended to explain my side of this incident to anyone who may read these comments later.
@@shojodagger4152 this is fruitless. I'm not going to continue to try to explain things that you obviously don't understand. Stop wasting both of our time.
Doesn't work for me
Leave fresh bought eggs out of fridge for 1-2 weeks. Easy peel.
These all seem to end up with cold eggs. If you like your eggs cold, this is perfect.
This is helpful, thanks.
I want mine warm so I guess I’ll keep destroying them LOL
You can peel and dip them in warm water 😀
Thank you so very much 👏🏻😃
Easiest way is cooking in a pressure cooker for 4 min let rest 4 min in pressure cooker and then dunk in cold water. Works 100% of the time, fresh or not.
It takes time for pressure to build up - even with a hot start, we're looking at ~10min of eggs in hot water... that's a hard boiled egg
The ice bath is to stop the cooking of the egg so it remains soft inside.
Thank you.
It helps if eggs have a couple of weeks out of the store…New eggs are very difficult to peal nicely.
I don't get it. what is the easy method? boil the night before and then put in fridge overnight? but then they are cool. I want them warm.
Yes, the overnight method is the easy (but not quick) method - kinda like no-knead dough. You can dip the peeled eggs in hot water for 30 seconds and they'll warm up very quickly. Some folks in the comment section recommended using an egg piercer, which will make peeling a little easier while warm.
@@workdaygourmet thank you!
I came here after I completly destroyed my eggs in a pathetic attempt to marinate them
On the upside, you probably had some really fresh eggs!
Omg me too, made 10 eggs, yolks perfectly soft, destroyed all but 1 egg 😭. I put all the eggs in marinade anyways as I refuse to declare defeat! 😂
shockiing eggs is to cool it down, ice bath or cold water prevents carry over cooking.
I think this is the problem, maybe my eggs are too new? They are just crappy cheap eggs from the supermarket.
If they're super new just poach them! (You can confirm if they're new by poaching too. Older eggs have looser whites) It's actually really cool you can get very new eggs for cheap at the supermarket.
In my experience it all comes down to the egg type not how you treat them before peeling.
Punch a hole with a needle on the larger end of the egg before steaming/boiling it. Makes it much easier to peel afterwards.
use eggs that are not as fresh. This way, the egg will have some air between the egg and the shell
Nice video!
Thank you 😁
Use a pinch of salt when boiling. It's that easy.