3:37 what I like to do instead is cooking them for 7 minutes and peeling them without shocking them, just putting them in cold water. This cooks them a little bit more and allows me to get that perfect consistency, without having to wait 10-15 minutes. And they're warm, which is super nice with that type of cooking.
Not necessary at all, that was something the company's that manufacture cooker devices promoted, which is why there is usually one on the device you can use, but it's pointless, just like adding Salt or Vinegar to the water, it's not f*****g rocket science 🤣People are overcomplicating simple stuff, millions of years of evolution, and people still have problems boiling an Egg... 🤣
Agree, no more cracked soft boiled eggs with little pinhole. After 5,5 minutes put to cold water, after few minutes peel it, put some salt and paprika, eat with buttered toast. Yummy.... If membrane sticked to egg white just use a small spoon to separate it.
I genuinely have to look up how to cook a boiled egg everytime I want one because I can never remember if the water is supposed to already be boiling when you put them in - I’ve probably read or heard someone explain how to make eggs over 100 times; now 101 😂 thank you!
Doesn't really matter. I always put my eggs in cold water and when water starts boiling I set timer to 6.30 min. Perfect eggs everytime. You just have to find what works for you.
That's because instead of memorizing how YOU do it, you're thinking of how it's "suppose" to be done. He said it at the very beginning. There's no one way you're "suppose" to do it. You'll never have to look it up again, if you just decide how YOU do it.
I add my eggs to already boiling water, let them boil for 5 minutes, turn heat off, let sit for 5 minutes, then rinse with cold water until cool enough to peel. They peel real easily, and the yolks are perfect.
Wish I can eat hard boiled eggs. Ever since I switched to soft boiled/jammy eggs, hard boil taste too dry to me now. Eating eggs is great for bariatric patients like myself. ❤
I don't remember the specific math, but because the water is boiling at 100C, and the greater the differential in temperature the faster the heat exchange, whether your eggs are 5C or 15C won't impact the cooking times too much - you can always just do a single egg and change the time/initial temp until you get the result you want.
When I was eating tons of boiled eggs I'd boil them 3 minutes, chill them, then sous vide them. The boiling set the white and the sous vide got the perfect center (typically jammy).
What a handy video! I keep forgetting the various tips for boiling eggs but your methods are so simple that even I may be able to remember them. I've typed a summary as a quick reference for the future with a link to your video. Thank you.
For me, the perfectly boiled egg is actually halfway between soft and jammy, which requires a 6:30 min boil for medium-sized eggs and 7:00 min boil for large-sized eggs. I do want the yolk to still be liquid enough to act as a sauce, great to dip buttered toast on, or to spill out into a soup / ramen and mingle with the other goodies in there. I really appreciate these tips for the peeling of the eggs, for many of us this is the most frustrating part of the boiled egg experience.
I remember being taught to spin an egg on the counter, tap it, and if it keeps spinning after you tap it, it is raw. If it stops spinning, it is hard boiled. But now I have to go spin some eggs like a top!
I do hard-boiled eggs by covering them by an inch of cold water over the top, and then I turn on the stove. The moment it hits the boil, I take them off the heat, put a lid on the pot, and wait 12 minutes. After 12 minutes, ice bath and they're perfect.
Frank - you every sous vide your eggs? You can control exactly what temperature you want and eliminate variables like egg temp, water temp, boiling time, etc. Game changer.
The spin trick is really neat! Another easy way to do it is to spin and then hold to stop and release. Since the non cooked are liquid inside, the egg will stop but as soon as you release it will start spinning softly, which means that is the raw egg. The cooked one will stop spinning altogether
My grandmother used to make soft-boiled eggs and toast for me when I was really little. (like mid 1970s). I never made them for my daughter. Hard-boiled, yes. But not soft-boiled.
My friend, who is an organic farmer, told me to add a little bit of baking powder to the water after you finished cooking your eggs. Let it sit for a few minutes, then rinse, and the shells will come off much easier 😊
@@michaelcollins5563: someone in another post said baking POWDER . 0.5 to 1 tsp in the water as it boils . I guess we can experiment and test it ourselves if it is while cooking or after it finished cooking …. But if I had to guess I would say “while it’s cooking “ . Let us know if you find out ….
For easy identification just wrote a K for cooked on the cooked ones (with pencil or sharpy) my gran always did that and now I do it too. Its a lil play with words in dialect (german "gekochtes Ei" and she shortened it to k as 'kocht' as a descriptive shortend term)
I've actually started doing my eggs in the pressure cooker because it's so easy and consistent. 4-8 eggs on the wire rack (straight out of the fridge), pour in about half a cup of water, and then cook on high pressure - 4 mins for jammy, 5 mins for hard boiled. Natural release for 5 minutes, then quick release the rest of the pressure, and they go straight into an ice bath to cool down. Cooking times might need to be adjusted by a minute or so depending on altitude, but my eggs come out perfect every single time.
I gave up cooking my in the pressure cooker. For me, I got a different consistency every time even when using the same timings. I know steam them on the stove and have no problems.
Thanks for a great video. I use my Instant Pot for hard boiled eggs (they steam instead of boil) and they come out great, and easy to peel each time. But I live at altitude - Denver - so how would I adjust boil time for soft and jammy eggs given that our water boils at a lower temperature?
I steam my eggs in a steaming basket in a pot with the lid on and then into cold water. Taking into account the size and temp of the eggs I always get the result that I want.
@@triryche3it’s called an egg timer, usually in the shape of a half egg, available online if you do a google search and kitchenware stores. Hope that helps
I only like hard-boiled eggs and I always put them in boiling water and let them cook for 12-13 minutes to be sure there is not one soft bit in there. That stuff is never overcooked, even when I sometimes do 15 minutes, so I am surprised he suggests cold water and a simmer for 8 minutes but whatever works for you.
I know you’re a professional chef and I am not, but I have found that, for hard boiled eggs, boiling water first and then putting the eggs in the boiling water for 11 minutes. Take them out and shock them in ice water for 20 minutes. Doesn’t matter the age of the eggs, 99 percent of the time they great and they’re perfect. Have you tried this?
Really wish most restaurants knew how to cook a jammy egg. Every time I order over medium I get over easy with gross liquidy egg yolks when they’re SUPPOSED to be jammy. So I have to order over hard to make sure I don’t get gross runny eggs 🤢
I don't know if Frank is using bigger eggs, or if my stove breaks the laws of thermodynamics, but for me 8 minutes is WAY past jammy. I only boil for 6:30 to 6:45 for jammy eggs.
I do hard boil eggs for 12 minutes starting at a light boil and out of 18 eggs I get at least 6 to 7 eggs that are jammy with slightly green yolks at the same time with the rest being perfect. How can this be?
Not terrible at all but incorrect. The defining thing about eggs cooked in shell is the ratio of boiling water to eggs if you want to peel them easy is you can NOT lose the boiling temperature of salted water for too long, if the temperature of the water dips for more than a few minutes there is no way to actually calculate a timeline, so big pot and a couple of eggs. fresh eggs and room temp doesnt matter, it is 100 percent heat transfer, though the previous has impact, success is purely on the ratio of heat to your specific egg and preference. Our ramen was 6 minute eggs not 8 oh and we turn down the heat for deviled to a simmer after initial boil, makes a huge difference and averaged 12 minutes.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
No joking, this is EXACTLY what I needed
I am 71 y.o. blind trucker because of hard boiled eggs..becareful.
@@cliffnelson1174 what
Don't you mean, "eggsasctly"? ;p
@cliffnelson1174 I think I've seen you driving out there.
@@cliffnelson1174Please don’t try to “EGGSaggerate”
3:37 what I like to do instead is cooking them for 7 minutes and peeling them without shocking them, just putting them in cold water. This cooks them a little bit more and allows me to get that perfect consistency, without having to wait 10-15 minutes. And they're warm, which is super nice with that type of cooking.
Thanks for the suggestion!
I started putting a pinhole in the top of my eggs before boiling; peel and membrane come off way easier. Thanks for the tips, Frank!
Not necessary at all, that was something the company's that manufacture cooker devices promoted, which is why there is usually one on the device you can use, but it's pointless, just like adding Salt or Vinegar to the water, it's not f*****g rocket science 🤣People are overcomplicating simple stuff, millions of years of evolution, and people still have problems boiling an Egg... 🤣
Agree, no more cracked soft boiled eggs with little pinhole. After 5,5 minutes put to cold water, after few minutes peel it, put some salt and paprika, eat with buttered toast. Yummy....
If membrane sticked to egg white just use a small spoon to separate it.
Top? Always considered the rounded side the "bottom."
Just tried the jammy eggs and they came out exactly as advertised. Very nice addition to my rice bowl. Thank you!
I always mess the eggs up but I made the jammy eggs like a pro on my first try with your help. Great teacher! Thank you
I genuinely have to look up how to cook a boiled egg everytime I want one because I can never remember if the water is supposed to already be boiling when you put them in - I’ve probably read or heard someone explain how to make eggs over 100 times; now 101 😂 thank you!
Doesn't really matter. I always put my eggs in cold water and when water starts boiling I set timer to 6.30 min. Perfect eggs everytime.
You just have to find what works for you.
That's because instead of memorizing how YOU do it, you're thinking of how it's "suppose" to be done. He said it at the very beginning. There's no one way you're "suppose" to do it. You'll never have to look it up again, if you just decide how YOU do it.
I add my eggs to already boiling water, let them boil for 5 minutes, turn heat off, let sit for 5 minutes, then rinse with cold water until cool enough to peel. They peel real easily, and the yolks are perfect.
Soft boiled eggs and soldiers (buttered toast cut into strips) was the breakfast of my childhood.
Wish I can eat hard boiled eggs. Ever since I switched to soft boiled/jammy eggs, hard boil taste too dry to me now. Eating eggs is great for bariatric patients like myself. ❤
Are we starting w cold or room temp eggs?
6:09: "And I'm going to put my *cold* eggs into my cold water."
@@loveforeignaccentswhich was purely for the hard boiled eggs.
Egg temperature wasn’t mentioned for any other cooking type.
I don't remember the specific math, but because the water is boiling at 100C, and the greater the differential in temperature the faster the heat exchange, whether your eggs are 5C or 15C won't impact the cooking times too much - you can always just do a single egg and change the time/initial temp until you get the result you want.
Given the cooking times, cold eggs.
I would recommend always using cold eggs so that cooking times will be consistent.
When I was eating tons of boiled eggs I'd boil them 3 minutes, chill them, then sous vide them. The boiling set the white and the sous vide got the perfect center (typically jammy).
What a handy video! I keep forgetting the various tips for boiling eggs but your methods are so simple that even I may be able to remember them. I've typed a summary as a quick reference for the future with a link to your video. Thank you.
For me, the perfectly boiled egg is actually halfway between soft and jammy, which requires a 6:30 min boil for medium-sized eggs and 7:00 min boil for large-sized eggs. I do want the yolk to still be liquid enough to act as a sauce, great to dip buttered toast on, or to spill out into a soup / ramen and mingle with the other goodies in there.
I really appreciate these tips for the peeling of the eggs, for many of us this is the most frustrating part of the boiled egg experience.
Perfectly explained and this was needed
I remember being taught to spin an egg on the counter, tap it, and if it keeps spinning after you tap it, it is raw. If it stops spinning, it is hard boiled. But now I have to go spin some eggs like a top!
I do hard-boiled eggs by covering them by an inch of cold water over the top, and then I turn on the stove. The moment it hits the boil, I take them off the heat, put a lid on the pot, and wait 12 minutes. After 12 minutes, ice bath and they're perfect.
Absolutely love hard-boiled eggs. On their own, for egg salad, or for deviled eggs.
Frank - you every sous vide your eggs? You can control exactly what temperature you want and eliminate variables like egg temp, water temp, boiling time, etc. Game changer.
Great tips! Love jammy eggs
Thank you posting this it really helps
ALWAYS poke a hole in them before you boil them. Jaques Pepin uses this technique and it is a game changer.
The spin trick is really neat! Another easy way to do it is to spin and then hold to stop and release. Since the non cooked are liquid inside, the egg will stop but as soon as you release it will start spinning softly, which means that is the raw egg. The cooked one will stop spinning altogether
Really useful guide, thanks Frank!!
Love this! I usually refrigerate my soft boiled and use em in salads or on a sandwich or burger. Just peel carefully
My grandmother used to make soft-boiled eggs and toast for me when I was really little. (like mid 1970s). I never made them for my daughter. Hard-boiled, yes. But not soft-boiled.
I HATE boiled eggs, but ill watch because its Frank.
My friend, who is an organic farmer, told me to add a little bit of baking powder to the water after you finished cooking your eggs. Let it sit for a few minutes, then rinse, and the shells will come off much easier 😊
Powder or Soda? I have heard of using soda, but have never tried.
After? I just add it while it's boiling. Peeling is easy!
@@michaelcollins5563: someone in another post said baking POWDER . 0.5 to 1 tsp in the water as it boils . I guess we can experiment and test it ourselves if it is while cooking or after it finished cooking …. But if I had to guess I would say “while it’s cooking “ . Let us know if you find out ….
Egg and soldiers (strips of toast) is a staple for kids here in the UK.
Always a quick and fun meal
The GOAT is back 🗣
For easy identification just wrote a K for cooked on the cooked ones (with pencil or sharpy) my gran always did that and now I do it too. Its a lil play with words in dialect (german "gekochtes Ei" and she shortened it to k as 'kocht' as a descriptive shortend term)
Eggcellent.
Thank you for great clarification.
We like it! We love it! We want more of it! 🙌😇
I've always preferred poached eggs for years now
Overcooked eggs are actually what our family call "osvo eggs" and they're my favorite part of osvo!
I've actually started doing my eggs in the pressure cooker because it's so easy and consistent. 4-8 eggs on the wire rack (straight out of the fridge), pour in about half a cup of water, and then cook on high pressure - 4 mins for jammy, 5 mins for hard boiled. Natural release for 5 minutes, then quick release the rest of the pressure, and they go straight into an ice bath to cool down.
Cooking times might need to be adjusted by a minute or so depending on altitude, but my eggs come out perfect every single time.
I gave up cooking my in the pressure cooker. For me, I got a different consistency every time even when using the same timings. I know steam them on the stove and have no problems.
Nooo what if you want a WARM jammy egg? Not a cold one? 1️⃣
Thanks for a great video. I use my Instant Pot for hard boiled eggs (they steam instead of boil) and they come out great, and easy to peel each time. But I live at altitude - Denver - so how would I adjust boil time for soft and jammy eggs given that our water boils at a lower temperature?
6:25 egg Weiner
Jammy eggs are on the menu this morning 🌞
Thank you for this info. I have to eat my hard boiled eggs hot. I've tried and tried and just can't eat them cold. Gag every time.
1:51 "You're gonna have an eggy mess, yolk everywhere"
2:21 Proceeds to do just that. This dude is such an eggy mess...😂😂
Thanks Frank!
Love Chef Frank!!
Literally making eggs tonight. How wild.
The green around the yolk is sulphur. It migrates to the edges of the yolk in cold hard boiled eggs.
Before cooking, tap with a spoon on the top of the eggs until you hear "snap", and they're easy to peel.
Tips for peeling egg: Add a shake / 0.5 to 1 teaspoon of baking powder to the water! It breaks down the shell just enough to make peeling a breeze.
is there a time difference between room-temperature eggs or fridge eggs when boiling?
Yes
All his cook times were with fridge temp eggs.
If you are baking you want room temp. 😊
@@SandyF_trouble Thank you!!!
Wish I saw this a few hours ago when I attempted to boil eggs
Great video Chef! I live at about 7000 feet in Colorado. Do I need to make any time adjustments for altitude? Thanks! 🥚
Jammy, aka Medium Boil!!!
Just wait until we get to the more advanced ways of cooking eggs, especially with an immersion circulator.
were those eggs room temperature? or just out of the fridge?
Perfect is matter of choice. I like mine runnery wit a splash or two hot sauce.
How do you add time for an XL egg or Jumbo egg?
This looks delicious. I really wish I liked eggs but it’s just the texture puts me off also when eggs are rubbery.
I steam my eggs in a steaming basket in a pot with the lid on and then into cold water. Taking into account the size and temp of the eggs I always get the result that I want.
We have a egg measurer that tell you exactly how long they should cook for to be runny , it works every time
Egg measurer? I've never heard of that... what exactly is it?
Thanks.
@@triryche3it’s called an egg timer, usually in the shape of a half egg, available online if you do a google search and kitchenware stores. Hope that helps
Should I wash the eggs? Especially if they aren't visibly clean. And how do I wash them?
I only like hard-boiled eggs and I always put them in boiling water and let them cook for 12-13 minutes to be sure there is not one soft bit in there. That stuff is never overcooked, even when I sometimes do 15 minutes, so I am surprised he suggests cold water and a simmer for 8 minutes but whatever works for you.
Do you have adjustments for altitude? How long cooking for each style at 3700 feet elevation? We struggle with the translation of times. Thanks!
Is there any difference in boiling times at high altitudes?
I know you’re a professional chef and I am not, but I have found that, for hard boiled eggs, boiling water first and then putting the eggs in the boiling water for 11 minutes. Take them out and shock them in ice water for 20 minutes. Doesn’t matter the age of the eggs, 99 percent of the time they great and they’re perfect. Have you tried this?
Hey chef, how does altitude, i.e. differnece in boiling water temperature, affect the cooking time? since 1min difference could mess up the whole deal
Chef Frank loves Hard Boiled ones, its the only egg he tasted.
Once you go jammy you can never go back to hard!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
What temperature are the eggs at the beginning?
Do you start with room-temperature eggs or straight out of the fridge?
Whats the max amount of eggs per pan size to have these results? 4 for medium size pan?
Also if you start with boiling water it keeps the yolk center
I guess this is for Medium eggs, but i have Large eggs in my fridge so i'll add half or a full minute on the boiling time
Surprised he is not steaming the eggs, which is a superior method to boiling
S funny because in the UK, Brown eggs are the norm - but White ones are seen as ‘aesthetically’ pleasing
My eggs go in cold water, I turn on the heat, set the timer for 12 minutes, and they're perfect. (On my mother's stove it is 13 minutes)
For the first time my eggs came out just like when I go for ramen!
Instant pot- 1 dozen for 3 mins! Manual setting
Yea well I keep my chicken in the sauna, they lay boiled eggs!
I did it exactly as u said and boil the egg exactly for eight minutes for jammy egg but i got hard boil egg
Really wish most restaurants knew how to cook a jammy egg.
Every time I order over medium I get over easy with gross liquidy egg yolks when they’re SUPPOSED to be jammy.
So I have to order over hard to make sure I don’t get gross runny eggs 🤢
I don't know if Frank is using bigger eggs, or if my stove breaks the laws of thermodynamics, but for me 8 minutes is WAY past jammy. I only boil for 6:30 to 6:45 for jammy eggs.
Your stove might run hotter, or you could be at a different elevation
@@pigcatapult I'm at sea level, but stove running hotter won't make a difference when it comes to boiling water.
@@gibberishname Oh!
Maybe you’re using smaller eggs.
I do hard boil eggs for 12 minutes starting at a light boil and out of 18 eggs I get at least 6 to 7 eggs that are jammy with slightly green yolks at the same time with the rest being perfect. How can this be?
The best eggs are when they're runny, but not too runny. Fight me
Put up your dukes, Kyle.
I'm team hard-boiled!!!
Works better with 3 minutes for the first part, and let them sit like you would a steak and it would be PERFECTION.
I like jammy version and I just cook it for 6-7 minutes (weird), and then shocking them in ice water.
6:30 is Frank eggcited to see us lol, or did the eggs just randomly make a phallic formation?
The air pocket should be at the large end of the egg.
Hold on a minute, he didn't create his own strain of heritage breed egg laying chickens to produce these eggs?
you don't eat your soft boiled eggs with bread and butter ? (using them instead of the spoon, I mean)
Chef, you missed one type of boiled egg: onsen tamago
My mother never made an egg that wasn't green around the yolk. LOL
when is frank going to be in another amateur to food scientist video? 😂😭
Room temperature eggs? "Large" egg = how many grams?
It will say "Large" on the carton.
Want about high altitude, longer cook time?
If your yolks aren't completely blue-green-gray, what's the point of eating boiled eggs?
Feeney Forge
That water with all the egg peels seems like a pain to clean, though 😅 All those shells getting in the sink
You could have gone to culinary school to learn the spinning egg trick. OR, you could have watched Bill Nye in the 90s and learn the exact same thing.
U know they learn more then that in cul school.
We need to see some soldiers! 😄
Not terrible at all but incorrect. The defining thing about eggs cooked in shell is the ratio of boiling water to eggs if you want to peel them easy is you can NOT lose the boiling temperature of salted water for too long, if the temperature of the water dips for more than a few minutes there is no way to actually calculate a timeline, so big pot and a couple of eggs. fresh eggs and room temp doesnt matter, it is 100 percent heat transfer, though the previous has impact, success is purely on the ratio of heat to your specific egg and preference. Our ramen was 6 minute eggs not 8 oh and we turn down the heat for deviled to a simmer after initial boil, makes a huge difference and averaged 12 minutes.
but what if i want jammy but warm eggs :( and i also dont have access to ice
I steam for 12 minutes then shock. They peel easily and have no green around the yolk.