Soft Hard Boiled Eggs - How to Steam Perfect Hard Boiled Eggs with Soft, Tender Yolks
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- Learn how to make a Soft Hard Boiled Egg! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this "How to Steam Perfect Hard Boiled Eggs with Soft, Tender Yolks" demo!
Check out the recipe: www.allrecipes.com/Recipe/255010/Soft-Hard-Boiled-Eggs/
"You are the Don Draper of cooking with water vapor". I'll never get tired of this channel.
Chef John, I tried this technique today. Absolutely brilliant. Thank you for making the world a better place.
You are the kindest person to food that I have ever seen! Well done.
Does anyone else think Chef John secretly is a big share holder of a cayenne company?
My husband and I tried this tonight. I've tried several egg boiling guides before, which were usually overdone, underdone, consistently unpeelable, or inconsistent in general. But this worked like a charm and the eggs were incredibly delicious. Thanks, Chef John.
Thanks for the recent kitchen basics! Between the rice and hard-boiled eggs videos, they are really helping out with my trouble areas.
Chef John, I've been watching your videos for over a year and the best part by far is your sassiness in the comment section. I look forward to it every time
Can confirm it works well with a whole dozen, Chef John! I tweaked it slightly, but I still wound up with amazing results- I steamed them for 8 minutes, then turned off the heat and let the residual heat cook them for 5, and then tossed them into an ice bath and let them cool. This is amazingly fast and simple, thanks Chef!
Btw, this is for hardboiled-esque yolks. I'd suggest residual steaming closer to 2-3 minutes for yolks closer to the ones in the video
Hey CJ, great vid as always. We've been steaming our "boiled" eggs for the last six months or so and you are right on that they peel so much better than any other method we've used, we do it much the same way as you but we add a vegetable steamer rack to the pot to keep the eggs out of the water and off the direct heat of the pan. Not sure if it is really necessary, so I'll have to give your leaner method a try. Scott
hi Chef John! this is my third try, I have a food wish. can you please do a home made tapioca with home made boba pearls? please please please. I love your videos!!!
Oh and please make some Boba/Bubble tea while you're at it!!!
Sorry lol. Got excited.
+HighKnote
Noooooooo!!! Yucky, ew. :(
Id like to see that too
I have no idea what this is but I'm game.
wackywankavator tapioca and bubble tea are great
Learned this method a while ago and I'm glad you did a video on it. Everyone should know how to make eggs this way and try the 7 min eggs. I'll even make 2 7min eggs, then refrigerate them for my ramen lunch the next day.
Chef John! I just tried your technique and I've never cooked a more perfect egg!!! And I LOVE eggs!! Thanks so much!!
My daughter told me about this method and I've been steaming them for a couple of years now. Works like a charm! I use a steamer insert so the eggs never touch the water. Steam for 16 mins (or less) if you prefer. Cool them down rapidly and peel. I smack the small end of the eggs against a hard surface, breaking the inner (seal) and roll the egg to release the entire she'll and Voila! Perfect eggs every time!
I've been steaming eggs like this after I first saw how on america's test kitchen, but Chef John has added more useful information. Thanks Chef!
As a person who has HATED eggs since preschool, I find this video refreshing to watch as I LOVE to cook. I should make these for my parents to show them their son knows how to make the perfect version of the one breakfast item he could never stomach. Ty Chef!!!
Always love your videos! Like- I know how to boil eggs/cook eggs but I'm watching anyway because you're awesome and hilarious!
Works great for my first try! Just followed the instructions and got perfect soft tender yolks!
Be sure to open the lid fast before you cool down the pan in case the lid gets sucked in and stuck :)
Fascinating technique, and the results are just a shade softer than the way I do them. I slip them into boiling water to cover, turn the heat off, and let them sit for 11 minutes. Your method is simpler, requires less water and preheating time, and the results are as good if not even *more* controllable. I like it! Gotta try it! A tip o' the hat to you, sir!
I've never liked runny yolks (makes me gag, like oysters do) so my Mom started making my soft boiled eggs like this when I was just a wee lass. A little softer but not much, with lots of butter. Happy to see this!
"I won't delete it because it's still generating revenue." Same Chef John, same.
I've been using your old method, and it might sound like minutia to some, but a creamy yolk in a hard boiled egg does actually elevate the experience of eating it quite a bit. Will have to give this a go, as I think it's faster than the old method.
Just remember, if you don't cook the eggs long enough, and bite into one, the yolks on you.
Fortunately your website gives more information, making this lesson more useful for me.
Those look great. Now I want avocado toast and boiled eggs 😋
Hi John, tried this method today. I used fresh home grown , organic free range, never been scolded eggs. Usaually they are difficult to peel when boiled. Today with your method they peeled like a dream . ! ! ! . They were also the most creamy ,best flavor ,ever for me. Thank you , 3 cheers hurrayYYYYYYYYYYYYYYYYyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! You Rock John ! ! ! !
I did this with 8 minute eggs. Never going back to any other way. Peeled beautifully, yolk was exactly how I wanted it. Plus, my chickens laid their first egg today!
you're one of the best chef John ... I do enjoy watching and hearing your videos.
I saw this technique on America's Test Kitchen and have been using it. It works great. I'm glad it's catching on.
YAY I can answer your question! The reason why steam is hotter or is at a higher temp is because steam is a gas and gas particles are farther apart than that of liquids. This means there are less inter-molecular forces in gases but more kinetic energy in these particles. As kinetic energy increases, so does the temperature of the substance. (Finally AP chem is useful haha) Love this technique and will try it out!!
I am definitely trying this for deviled eggs. Also for egg salad. Yum!
I hope this will work, because with the old one, I just got raw, warm eggs.
I will report back in 20 minutes.
edit: I just made perfect boiled eggs
Chef John, thank you for sharing all of the information that you ever need to know the day hard boiled egg. I guess this process is the best way to cook the perfect hard-boiled egg.
Chef John you 'crack' me up!
That was an eggcelent comment.
Well, the "yolks" on you.
***** Eggzactly.
I agree! Chef John's videos are funny AND eggducational!
All these egg comments make me want to take a great fall.
Just made 4, and exactly as advertised. Slightly soft in the middle, wicked easy to peel! Should be pretty easy to make them harder or softer as is needed. I think for egg salad, they probably should be a bit harder in the middle. For something like deviled eggs and just plain eating, I think they are perfect.
Since less water is used, it's also a bit quicker since you don't have to wait as long for the boil to start.
I was nervous about running out of water and monitoring the boil (it's screws things up to take the lid off if you are steaming something), but I realized (duh!) that the amount of steam coming out from around the lid was relative to the amount of boil. I turned the heat down so until I felt the escaping steam level was appropriate, and just watched to make sure the steam didn't stop.
Thanks for the great tip! And the entertaining video.
Chef John, I know you are marketed as Food Wishes, but you should be Food Genius! Awesome method!
Made them yesterday after watching this video, and it worked perfectly. Topped with some dill mayo and they were excellent.
Yummmm! I made the soft boiled version this way today, sooo good. Thanks for the demo!
I've never steamed them, but this amount of doneness is what we call "medium"! Same for fried eggs that are neither runny nor chalky hard. Thanks for the steaming technique. I'll try steaming them this weekend. I'm deviling some for a party. :-)
The "medium" are my favourites.
Now that's a nice simple recipe! After watching it I went out in the kitchen and spent 9 1/2 minutes and got exactly the same result you did. I think that is an absolute first, given my 1940s-vintage electric stove!
Just tried this. I made two soft boiled eggs (7 minutes with the lid on). It worked *perfectly*. I also cracked the eggs and let them sit in cool water for 1 minute. The peeling process was the easiest ever.
Great video, I always learn so much from watching them.
I love the videos you make. I can sit and watch them one after another as I find them better than TV! I only complaint and it starting bug me, that is I go to the website to get the recipe and have yet to find the one I just watched. Just watched the July 6th 2008 recipe about simple vanilla ice cream... I spend the next 20 minutes doing every kind of search and never found it. Why can't we search with the day the recipe was posted on TH-cam? OR, why not just make a direct link to the recipe? You have us all hooked anyway! LOL Really though, it is frustrating to say the least.
Awesome tutorial Chef.
That is awesome!!! I'm gonna have to try this method now.
Thank you so very much for sharing.
Added some salt, but no cayenne, hmm, is this Food Wishes?
The cayenne was implied.
Just made them, Worked perfectly. Thanks Chef John!
Since I watched this video, my life has changed. Will never cook a boiled egg any other way. It's true, quicker and the eggs peel so easily. I also do not use room temp eggs..... straight from the ice box. 8 min 30 seconds is perfect for me. I think 10 min 30 seconds would be perfect for hard boiled/deviled eggs. He's right, the shells almost fall off.
I have been watching you visors for a while now. it is educating and entertaining thanks.
I wonder have you ever heard about the Middle Eastern Magluba. or upsidedown dish, the tastiest rice ever
I used this method to make Scotch eggs yesterday. Pretty nice!
I like to think my tweet about deviled eggs at a dinner party yesterday contributed to the making of a new egg video. Gonna have to try this!
eggs cooked to this level of doneness are like maybe the most perfect food there is
I, for one, appreciate basic technique videos. The simple things can take your cooking from ok to great.
I've got chickens and I set aside eggs to age for boiling. 2 weeks, minimum. Fresh eggs don't peel. And of course, love your site and channel.
Thanx John, keep up the fine work. Luv yer videos. .I am gonna use this ,and am extremely grateful for this post.
Great idea. I wonder if using my vegetable steamer would work as well, by using the steamer basket.
I never thought a boiled egg could be food pornography, but Chef John made it happen.
This video has already reached 8k views in just over one hour... Food always wins...
made the soft boiled eggs, theyre really tasty! thanks chef john
I was always messing up on this. But thank you so much! This is so useful! Now I can finally enjoy Ramen.
"...it's still generating revenue" HAHAHA the honesty is refreshing!
Hi, I have a tip to add to your technique. I do my eggs exactly like you did them in this video except I add 1/2 teaspoon of baking soda to the boiling water. This guarantees that they will be easy to peel. Heck they will practically peel themselves, LOL.
Chef John? I actually like the look of the cut yolk - it really shows the texture of the yolk well and gives nooks and crannies for the salt to get into. I'm gong to make these soon.
Similar process at work, but when doing big batches, we can help but just submerge em' in water
We bring the pot filled with water and as many eggs we'd like to a boil, and once rolling, turn off the heat and put a lid on; sit for ~10m and run under cold water. Works like a charm! :)
This method looks great for soft boiled eggs though! With the extremely hot steam; cooking only the white and leaving the yolk nice and runny! Gotta try it some time!
thanks chef John! I will try this tomorrow morning
Yes chef John, another well made culinary video for me to enjoy late at night. You my good sir are the master at making my stomach growl for succulently masterfully crafted artisan dishes. Your cooking techniques are superb, and make me want it more every time I watch your videos.
In fact, I can barely control myself when watching your videos. Often I fantasize about being the dishes you eat; being cooked, swallowed, and digested by such a masterful chef would be a fantasy come true. And yet, this video only fortifies this dream; for now I can imagine peacefully that I am one of the eggs in this video, being gently prepared for consumption; to have my yolk all chewed up in your bearded aroma.
My body is ready Chef John: cook me, and bring me to culinary Valhalla, where I will be forever feasted upon by the gods of the culinary world. Paula Aden, Chef Ramsey, and that Asian guy from Iron Chef.
Dude go see a doctor😕
pasta
I'm screaming
chef john, I love these tips! more like this!!! also don't stop with the regular, just add these (if it's not too much to ask)
:)
Perfect timing for my banquet tomorrow....thanks
You changed the game man! Thanks so much! :D
Interesting video. Thanks! Is it possible to use a pressure cooker? (in which case: how to adjust the time?)
Chef- I have a question. I believe you live close to sea level but I live at 3000 ft. Everything takes longer to cook here. How much time do I add to the steam time to get your results? Most recipes are made for sea level and I have yet to figure out the difference in time. Thanks for your wonderful videos........ Mo
Brilliant, worked great for me. I can hardly wait to make a 7 minute egg.
Chef John, when you use a slicer, put the egg the other way (long way towards slicer) and you wont have those pesky white cuts without any yolk! Amazing videos, you make a perfect balance of both informative and funny comments!
This is such a key tip! Awesome video!
Marvelous! I will try this in the morning! Thanks so much!
Chef John Scientist Son (best rhyme I could find) -- I wanted to ask, do you leave your eggs out so they're room temp when you use them? And also, do you weigh them when using them in recipes?
wonderful, thanks , trying it tomorrow morning, outstanding
I literally just did this for my wife last sunday but it did not turned out beautifull like this. Thanks for the video!!
I love boiled eggs but I never make them because I never can peel them without throwing half the egg out. lol I'm going to try this method. Wish me luck :) Melody
Chef John-- so 9.5 min for the hard boil, 7 for the soft. How long would you suggest for an even *softer* creamier egg-- like a Japanese style Onsen Tomago?
I've been using this method for several years when I found they were easier to peal. One difference, I put the steaming tray in the pan. That way the eggs do not touch the bottom of the pan. I can do many more eggs at a time than I could have fit in water in the same pan.
Chef John uses 90% of the time between videos coming up with new "Your the ______, of your ______" phrases
*you're
Yes. I'm one of those people.
HaHaHa! (Me too!)
+Michael Duvic yeah I deserve it...it was the middle of the night when I wrote it.
YOU ARE GREAT!!! BRAVO!!! Thank you for this recipe!
Wondering time may depend on the initial temperature of the eggs. Are the eggs at refrigerator (40F)or "room"(72F) temperature.
Nice! I always wanted light yellow yolks not over cooked! thanks :)
Interesting! I have never seen a technique like this. I'll give it a go tomorrow morning. (:
Chef John...Can you apply the same water amount/steaming time with a dozen eggs? Can you pickle Soft Hard Boiled eggs?
I'm so conflicted! Which of the perfect techniques should I use from your vids?!
My god! You are a GENIUS chef john. Thank you so much!!!
Love your videos, chef. Started watching and subscribed about a month ago! 👏👏👏
Thank you for helping me deiced what im eating for breakfast tomorrow.
bruh i tried ur hard boiled eggs recipe from years ago... & it only worked perfectly once ... omfg ... time to try this
I am in love! definitely gonna try this.
What about using a steaming basket instead? Why keep the heat at medium high if you're just steaming them? Can't you just keep the heat low enough to keep the water boiling? Do you need to adjust the time for more/fewer eggs?
Chef John, me and my brother quote things you say to each other in conversation daily! its so fun for instance when ever we use pepper we'll go 'aaand some frESHly ground black pepper' but in your voice hahaha. Keep being awesome.
Thank you! The soft-boiled time sounds perfect to serve with a ramen.
Speaking of which, I'd be curious to see what kind of ramen you'd make. Have you considered doing such a recipe?
9 1/2 minutes for cold eggs (directly from the refrigerator)? Or are the eggs allowed to reach room temperature before they're placed in the pan?
you are the megs of your soft boiled eggs
Those are are the most perfect hard boiled eggs I've ever seen.
But I love that green ring that goes around the egg yolk. You take that back chef john!! Imma still try this tho.