Don't Cook An Egg Until You Watch This Video
ฝัง
- เผยแพร่เมื่อ 18 พ.ค. 2024
- Eggs can be the hero of a dish, or they can break your recipe, and after watching this video, you’ll have no excuse not to impress your guests with the most perfect and delicious eggs! These are 21 of the best techniques, simplified so you can master them at home. Enjoy ✌️
RECIPES:
Steamed savoury custard eggs: www.andy-cooks.com/blogs/reci...
Soy sauce eggs: www.andy-cooks.com/blogs/reci...
Pickled eggs: www.andy-cooks.com/blogs/reci...
Grab my cookbook here - cookdinehost.com//products/an...
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Was about to cook an egg, but upon reading the title, I have come to my senses and decided to watch this first 😅
Hi food lover ❤
😂😂❤
Which egg did you make?
fried egg did the trick@@Furen
If you can taste salt in your food. You have an unhealthy level of salt in your food.
In case anyone missed it, the five minute boiled egg has a yunny rolk.
Six minutes is my favorite.
I heard the same!! :)))
I heard it as i read the comment lol
7 minutes at an altitude of 1800m
They all have nasty, uncooked yolks. Go 10-11 minutes.
Coffee machine repair Tech here, as long as you purge the steam wand and you make sure it's clean there shouldn't be any issues but I do suggest you purge right after you're finished with it . Most issues I see are people not taking care of the Steam wand properly, which then fills with milk because they just never purge the line.
I don't take milk so the wand never got used, the machines still crap out in two years whether or not you de scale them.
no list of expensive items, no over the top ingredients, no filler, just a solid video of straight advice on how .
amazing work! I'm so glad this randomly popped up in my suggestions
Thanks for taking the time to create, edit, and share
those coffee machines are not cheap though :D
@@attila5483 😂
Thanks chef Andy. And wonderful and realistic educational video.
0:19 Sunny side
0:54 Folded egg
1:24 French omelette
2:12 Diner omelette
2:44 Pickled eggs
3:23 Steamed eggs
4:12 Boiled eggs
5:44 Crispy fried egg
6:06 Sous vide egg
6:52 Over easy
7:08 Over hard
7:27 Crumbed egg
8:15 Scrambled eggs
9:22 Soya sauce eggs
10:01 Poached egg
11:08 Cottled egg?
11:54 Coffee machine eggs
Coddled :)
4:59 Yunny Roke
thanks timestamp guy
Yunny Rokes
"YUM!" - 4:06
4:59 Yunny Rolk 😂😂
Came to comments for this want disappointed
I was about to find the timestamp lol
Wonderful. Yes, I learned a couple of new ways. Also, add this, a Jacque Pipan moment, couple of eggs in a lightly grease/oiled pan on medium heat, once the whites are almost set, add a few tablespoons of boiling water. Cover the pan. Voila, a couple of minutes later, perfect steamed/fried eggs. Soft yolks and firm whites are perfect with toast.
u saved me, i was going to comment same. Though, I have a vague memory, a bit of vinegar was added to the water?
@@havad3938 that's for poached eggs usually. Not saying Jacque didn't also add vin for this purpose also. But I've never done that or seen it done personally. But that's just me.
Chef Andy, that is EXACTLY how to make a 'how to' video, no fluff or BS just a great instructional video. Worth a sub. Keep up the great work! And Im a 'boiled for six man' and I think slightly runny scrambled eggs taste way better than fully set.👍😁
Chef Andy is by far my favorite food creator on the platform. Educational, professional, passionate, and just a cool guy all around.
Wow, thanks!
@@andy_cooks no, thank you Chef! You inspire me to become a better cook and maybe even make my own videos one day 😊
@@andy_cooks also very handsome
Is this Babe or Andy's mum?
Oh PLEASE keep this format of videos from time to time. This is awesome!!!
Andy, you never cease to impress me. You're consistent, good, easy to listen to, clear, you post recipes up without fail, friendly.... I could go on. Thankyou for being you.
Glad you included coddled egg. It's a big one in Thailand. When I eat it - just that - in the morning, it keeps me going all day.
You've probably heard this one before, but when making soy sauce eggs, place some tissue on top of them when you submerge them in the liquid. This way the entire egg is in the liquid which will allow more even browning.(as not doing so will often have a small portion of the egg floating atop the liquid which will be whiter than the rest of the egg once taken out)
This is what I do, works brilliantly
Tissue would soak up the liquid, I'm guessing you mean some form of non-stick baking paper? great idea.
@@chilliinsanity6898 No, kitchen towel/tissue. You want it to soak the soy sauce because that guarantees that all of the eggs are covered with soy sauce
@@chilliinsanity6898Yeah, I don't think parchment paper would work. Most people I've seen use a paper towel. You just want something that will soak up the liquid, but won't totally fall apart when you're trying to take it out.
No, that's the point, the marinade soaks up through the tissue and coats the eggs 100%@@chilliinsanity6898
Been watching Andy for a while now, and wheat I absolutely love about his videos is he fact that he leaves his mistakes in. Whether it's making a small mess and cleaning with a tea towel, accidentally getting the pan too hot, or even flubbing words around. Makes the videos seem more genuine as well. Others that edit their videos are perfectly fine as well, I just prefer this type of presentation. Definitely saving this video as a favorite and I'll be trying these methods.
The steamed eggs, we used to make a variation... in the microwave 😅 three boys in a hurry every morning going to school, took 6 minutes to make all 3 servings, flavours with literally anything. Not the greatest way to enjoy eggs, but very quick. This video is a goldmine Andy thank you.
I do that sometimes, but you are correct, it is not the best way to cook eggs. Doesn't taste that great, but it's fast 😁
Just make sure to break the yolk or there's a risk of it exploding and an annoying clean up. I whisk then add tomato, cheese, ham, capsicum, salt & pepper with a splash of tobacco then throw on toast with some fresh chives on top if I'm in a rush in the morning. Great late night snack getting home late after a few drinks too.
@@terencemcgeown2358 yes break the yolks! I forgot to say 😅👍
Fabulous editing. This video covers so much information in a short time -- because of such great editing. You are not wasting a second of the viewer's time.
Chef Andy, an "eggceptional" egg cooking tutorial. Yes, I went there, couldn't resist. I've prepared eggs in nearly all the ways you demonstrated, I have never deep fried them however. Next on my list of things to try. Thank you Chef Andy!
Have you done the espresso machine steam wand eggs?
@@thobrik I haven't tried that one either. I don't drink coffee so no espresso machine. As it would whip air into the eggs I imagine they would be nice and fluffy though. My go to for scrambled is a tablespoon of heavy cream per 3 eggs. Makes them nice and silky. I've tried no added liquid, add milk, add water, and add heavy cream - cream is the one I stick with. In my experience the other added liquids all separate from the eggs.
Andy, I’ve enjoyed your videos for several months. Thank you so much. The thing I value most is that you’re gifted, you’re trained, you’re experienced, but you’re humble. Stellar! Thanks man! Edward in Oklahoma, USA.
Raised in Indiana, we made our pickled eggs with beets. Just a can of cut beets, sugar, vinegar, work out your own ratios, let your boiled eggs soak it all up and they're pretty great!
Loved the video Andy, thanks!
Thank you! Great video- I was in the Infantry 27yrs and cooking has become a hobby. Not good at itl but get better and sure appreciate you teaching!
With the "sous vide" eggs - sous vide means "under vacuum" rather than under pressure - vide like the void of space. Also, the yolk sets at a lower temperature than white. If you want your whites firmer then you have to have a temperature gradient - more heat for less time. You end up trending towards poaching.or boiling depending on what you want. Chefsteps has a calculator for it, but there's still variation depending on your personal setup and likes.
That was a great rapid fire masterclass Andy!
For poached eggs I’ve had great success using the colander method I first saw on J.Kenji’s channel - you can poach multiple eggs at the same time and minimise fluffy white stuff. Great for family brunches as everyone gets served at the same time 😊
Any chance you can give us the link to this video?
@@GeelongCableLocations just search “Kenji poached eggs”. Take the time to explore Kenji’s fantastic channel while you’re there. You’re welcome ☺️
I assume they are talking about this one: th-cam.com/video/S60GxA9JpLk/w-d-xo.html
it says to strain off the "loose whites" before dropping it in the water with a colander. that way, you prevent multiple eggs clumping together and the loose floaty whites don't "fog up" your pot vision, giving you more control generally. looks very good to me!
@@GeelongCableLocations
Too fast sometimes
@@HenryLebensbaumLawYou can adjust the playback speed to your preference. Just click on the little tool icon in the corner of the video. “Playback speed” will pop up, then you can speed up or slow down. Andy is one of the very few TH-camrs that I slow down! 😅 I find many others speak too slowly, so I speed them up…and then I also get through their videos much quicker! Hope this helps. 🤗
Andy, this is the best, most informative cooking video I've ever seen. Please do more like this!
Love tips on cooking great eggs. They are such a brilliant way of making good food, fast. I used Raymond Blanc's tips for poaching though (my favourite type of egg). Fresh egg, no vinegar, boil water and then turn down until the bubbles just stop. Crack the egg in and keep an eye. The bubbles don't disrupt the egg and allows the white to cook slowly, giving a great texture whilst controlling the cook on the yolk. Awesome! I'll be pickling/soy-ing some eggs this week thanks to this! Cheers!
Hey Andy, that was a great video! It would be great to see more of these videos coming up explaining different techniques using one ingredient. Enjoy your weekend!
Hi food lover ❤
Next ingredient: chicken
Lima beans. Or really anything that people tend to eat just one way. We all know there's more options, but what they are... beats me.
@@rianamohamed300lol the video would go for 5 hours if it was chicken
Good tip on coffee steamer eggs. On the poached eggs I put my eggs in a strainer to get rid of the watery part of the yolk before the boiling water. Very much enjoying your cooking methods and general knowledge and attitude. Cheers
I just had all my teeth removed prepping for implants. All I can do is eat eggs right now... this was a God sent video.... thank you 😂
That’s the first time I have seen someone cook a egg with a coffee steamer, brilliant, It’s amazing how people forget there is so many great ways to cook eggs as you have shown us today, truly well done mate, I'm having an egg week this one.
Thanks chef, another great video! Just wanted to mention, although may or may not be too late now you are already in the new kitchen, but a camera above your work station would be ideal to fully see inside the bowls or pan you are using as you are cooking. This is helpful when the food is changing as you cook so we ( the not so chefs) get a better understanding of what we are looking for while cooking. Hope that makes sense, cheers!
The 6.25/6.5 mins. (*adjust for altitude) for soft-boiled eggs has been my go-to sweet spot, so it's fantastic to know my (totally scientific) trial/error journey lines up with the pro! I found leaving it in the ice bath for ~4 minutes does wonders for the peel-ability as well. Side note, a magical combo I've been obsessed with (in addition to ajitsuke tamago) is a gochujang sauce on omelets or scrambles. The whole umami-egg pairing is simply otherworldly.
Altitude? Perhaps mass of cooking vessel and amount of water used and number of eggs you're boiling can make more of a difference. The heavier the pot and more water you use, the less the overall temperature will decrease when your eggs are submerged thus a shorter cooking time. The starting temperature of your eggs is also crucial. In the US, most people store eggs in the refrigerator while elsewhere in the world they store them a room temperature. Room temperature also varies from say India in the summer versus winter in the UK by large margin.
@@toolbaggers Indeed, altitude affects the boiling point of water not insignificantly, so you need to cook things for longer. Subtle in-line physics humour, but agreed on all counts.
I love eggs. I always have some in the fridge. Many of these recipes I have taught myself over the years. I like 4 minute eggs on ramen noodles with grated cheese and bacon chunks. Also you can microwave scrambled eggs with a tbsp of butter in a ramekin. Cover with cling wrap and nuke for about 30 seconds, stir, and then another 30 seconds more or less to your liking.
I love your tutorials and your attitude - down to earth, a bit dry, great humor and you gave me some ideas and Inspiration
What an egg-cellent video! Personally, I like the "coffee machine scramble egg" 😄 Thank you Chef Andy for the egg tutorial.❤
Great recipes Andy ❤
I grew up eating another type of egg called curried egg which is just deep fried hard boiled eggs tossed in a curry sauce and served over white rice , both easy to make and delicious to eat 😋
Those are one of my favorites. I’ll sometimes pop them into either a garlic curry or a loose chickpea curry for a meatless Monday meal. I like to top it with some chopped cilantro.
Tip when peeling: Use a small teaspoon to run between the egg and membrane and take chunks of shell off as you go.
Helps to keep those soft boiled eggs perfectly intact :)
Here lately I've been sautéing onions in butter mixing them on my scrambled cheese and eggs I use the butter out of the sauteed onions to cook the eggs
Sunnyside up, over easy, 4-5 minute soft boiled... perfection!
I love the soy marinated ramen eggs too. Sometimes I'll make a big batch and just eat them as a snack, adding in some combination of Chinese 5 spice, cayenne, ginger, etc...
How long can you keep the eggs in the fridge?
@@Rawriewshizzle I'm not sure. I've never had them for more than a week, I ate them all. I wouldn't keep them longer than that, either.
@@Rawriewshizzleimo 1-2 days for maximum freshness, after that they become a bit stale. I wouldn't leave them in the fridge for more than 5 days
Thanks🥰!! Excited to try this out
Love it. Lived in China for a few years (back in Brisbane now) and had stir fried boiled eggs in a town called Pingxiang in Jiangxi province. It was amazing. I honestly think about it all the time and have never been able to reproduce it :( Great video Andy. Thanks mate.
Google "golden coin eggs" it could well be the recipe you are looking for
I had no idea there were so many ways to cook eggs! 🥰
what an extraordinary class on cooking eggs. maybe the best I have ever seen!
Thanks, Chef Andy! I'm on the harder cooked egg side of the fence or pan, as the case may be! This video was very informative and fun to watch, and please keep these types of videos coming! ❤
I'm the same as you. The only time I like softer cooked eggs is if I actually poach or soft boil them, otherwise, I like my eggs completely cooked.
I made fried eggs for breakfast while watching this video. I really enjoyed what you did with the eggs. Additional videos using one main ingredient would be lovely. Thanks, Chef Andy.
In Czechia we often stir the soup(not water) and make pouched egg lost in it. It is even named after that as a lost egg. Great way to add protein and texture to a stock based soup. Egg whites are often added from baking left overs. It is not egg preparation, but I think the stirring came from this. 10:01
I heard the stirring helps with single eggs, but if you are poaching multiple you don't want to do that because where is the first egg when you drop in the second? ;)
@@zimzimph you are right, I started with 6 and I ran out before counting 2 eggs :D
Great video! Eggs were the first thing I ever cooked - still remember being SO proud of myself at having successfully fried two of them when I was four years old! - but a while ago, I realized that I was cooking them in ways that I'd learned along the way instead of exactly how I like them (sunny side up, white about 90% set, no browning at all on the bottom or edges.) The trick is to start with a medium heat and a tiny bit of oil, a few drops of water on top of the egg, and put a lid on for the first minute and a half - this starts setting the white on the top surface - then take the lid off and cook until the white is almost set. Slide onto the plate and voila! Picture-perfect and tender.
3:51 We often cook eggs that way followed by cutting it into big chunks and searing all sides. We use that as the protein for a curry and it tastes heavenly
Andy, this is gold. I've been doing omelettes way different, by frying my filling first then adding the egg. It usually ends up with it a bit burnt and falling apart. Also, love the dippy eggs, gonna try that next time for sure. Lastly, got your Cookbook for Christmas, cant wait to try out your recipes this year. Keep these type of vids going mate.
Frying the filler ingredients first is a good idea. If you want your omelette to stay together beautifully, you could fry the fillings in a different pan, and add it to the center of the omelette when it's ready. For most home cooking, the messy way is fine.
I cook ingredients too but i tip that into a bowl of beaten eggs and sometimes curry paste, (the powder goes clumpy), turn it up to crisp the base and keep opening up holes to get more liquid cook off then if not the curry one cheese the top and grill it mmm mm
Hey Andy, you have great skills and we are all so grateful for you so we have tips and tricks and you do a great job entertaining us all!
Hi food lover ❤
Hi food lover ❤❤❤
Awesome video! There are so many ways to cook eggs depending on where you are in the world. I’m a chef at First Watch, in USA and we do tons of breakfast eggs with quite a few versions you showcased. Popular one I grew up with was the basted egg. Just like cooking a regular egg Sunny side up, then once the whites start to set you add a little water put a lid on it and cook it through. All the techniques were great, straightforward, easy and inspiring. Thank you! 🙏👍
I have a love/hate relationship with eggs, but now I have several ways to prepare them. Thank you for this video!!
Eggcellent video Andy ! Short, sharp and great techniques. Why people want to go out for breakfasts that set ya back $30 these days. You’re a talented chef with great screen presence. Keep up the fantastic work. 😂
When I try to crack eggs on a flat surface I either don't get a crack or I get egg all over the place, with shells mixed in.
Experts make this look easy but I don't think I am the only one who has problems with this.
I love your videos! Very informative
I'm with you.
Plus I can crack them on the edge of a pan and never get shells in the eggs.
The other thing I can't do is the one-handed crack. I mean, I CAN do it, but I end up with egg all over my hands... Yuck.
Extremely informative! As I was watching the video, I was indeed thinking to myself, "I'll be he's getting pretty sick of eggs by now," and your comment at the very end of the movie proved me right! I can't wait to try these methods!
So basic, yet needed. More of this, please!!
Can you cook older eggs vs fresh eggs to show/talk about the differences, science of what's going on, and why it's still ok to eat?
The short version is that the membranes deteriorate over time, so the whites & sometimes the yolks won’t hold together very well.
It’s really obvious when an egg isn’t safe to eat - they stink!
Or if the egg seems like it was “pressurized” when you cracked the shell.
An older egg can still be ok to eat, and sometimes the giveaway is the shell is harder to crack than on a really fresh egg.
Having said that, old eggs don’t do so well being poached, but should be ok as boiled, scrambled or fried
Eggs that are a little older are easier to peel smoothly than very fresh eggs. (I’ll sometimes peel them under running water if they’re being difficult.)
Glad I found you. Nicely presented without fuss. !!
I used to go to a small niche cafe in Ireland where they could cook eggs perfectly and I loved it. The poor chef thought I might die and kindly came out to explain to me that too many eggs were bad for me. Years later, she's been proved wrong, as long as there is enough K2 in your diet. I have such nice memories of the kindness of the people who worked there.
Such a great presentation Andy! The humble egg, cooked in all of its various ways. How versatile an ingredient!? So bloody good! Love the EGG!!
Wow! Love the way you teach us how to cook eggs in so many ways. I love eggs, and now I can cook them in so many different ways. My family will enjoy them for sure. Thank you so much for sharing your vlogs. Very helpful and more fun cooking in the kitchen. More power to you, Mate.❤❤❤
No bacon grease eggs? Shame
Bacon grease eggs are the best!
“Yunny Roke” is the most Australian speech blunder I’ve ever heard
😂😂 I also heard that and laughed out loud. He is such a classic ❤
I strongly agree with most of these. Especially frying eggs anything in "vegetable oil" or making them crispy.
Love this. Sunny I go low and slow and they're done when the yolk gets a little cloudy white edge. Hard boiled more like 7-10 min tho but love the soft ones you did. And over easy was too crispy. Lower medium heat can give you soft cooked white without browning... if ya like it that way.
Gotta love a yunny rolk! Did you boiled eggs come from the fridge or room temperature?
Hi food lover
Haha! That's a good question! Also, is it best to get the eggs at room temperature before you cook them, or is fridge to pan ok?
I heard him say that, too!😅
Most people say room temp is best.
Absolutely brilliant. ❤
Brilliant video. Thank you very much!!!❤
I do a half sunny side half steamed. Oil in pan, low heat, start setting the white, then pop a splash of water in and cover. Usually can turn the heat off at this point too. Comes out like a sunny side up but just not so runny and no flipping hassles 😊
Thanks. Love the no nonsense approach. 😁👍❤️
I've had espresso machine steam scrambled eggs many times and they're great. You're right about the cleaning. Be arduous and you'll enjoy some of the best scrambled eggs possible.
Thanks for the other ideas as well. I'm going to try the soy eggs myself.
Thank you so much. I absolutely love eggs, cooked any way! Great recipes ❤
Thanks Andy! great vid, we use some of these methods but some i didn't even know existed! we do the steamed egg with oil on top in a big bowl, could be olive oil but we use veg oil with some soy sauce, and chives or spring onion. great for families!
Thanks for all the egg rescipes
Straight to the point and very informative! Thanks a lot.
Unreal to see a fellow Kiwi at the top of the cuisine game on youtube! I feel so proud to be from NZ because of Andy! Such a great role model.
Finally, a video made for me! Thanks Chef
Excellent Chef!!! Thank you
Stoked I’ve been scrambling correctly all my life. Love some grated cheddar and parsley/chives thrown in👌🏽
Another method that is extremely fast and easy is _Microwave._ You can put them in cups or ramekins, or you can get plastic egg cookers for cheap.
All you do is put a little butter in with each egg, piece the yolk with a fork (so it doesn't explode with the steam), usually takes like a minute.
Very easy, very fast, very consistent, easy clean up.
Love eggs... This is exactly what I needed today!!! Was having a dull day and this video got me out of that... Thanks chef Andy!!! Love your videos... ❤️
Trying my first pickled egg ever. Thanks for the ideas!
I didn't realise how much I needed this video haha excellent sir!
12:01 For coffee machine eggs, I find that wiping the steamer wand with a little neutral oil makes it easier to clean. Also, adding a little cornflour slurry makes for a more creamy and even texture.
Food is such an individual thing... What is good to one person may or may not be good to the person next to. Thanks for the cooking lesson!
Dear Andy cooks, thanks sooooooo much for the eggstroardinary egg lesson!!!
I really appreciate it!!!!!❤❤❤❤❤❤❤❤❤❤❤❤❤❤
5 minute egg has a very yunny roke :) I'm a 6 minute guy. When boiling - why do we prevent the white welding itself to the shell for easing peeling?
I'm also a coffee guy and I love doing fast scrambled via steam wand in my wee milk pitcher. I love how they Pop! as they instantly solidify. Awesome video thanks Andy.
Great video, the "sous vide" egg is also called Onsen Tamago, where the egg is kept at a lower temp for a long time, this sets the yolk but leaves the egg white less firm.
Love your style! I have to add the smoked egg and the baked-in-shell egg, easy and excellent in the bush.🎉 Thank you, Andy❤
I'm definitely making a few of these! Thanks
Your best content ever! Thank you.
This is the egg masterclass ! definitely a video to save. Thanks Andy !
How have you never come up in my feed before?! New subscriber and HUGE fan! I adore eggs…and now I adore you. 😁🥚🥚🥚💖
You're a legend.
Straight up
Legend! Couple new ways here I haven't tried, can't wait!
I loved this video thanks for sharing. I always learn something new watching your channel. You are a great teacher. Easy to listen to, and follow.😃 this was a good one. Thanks again.
Cheers Andy & team great as usual!
Very good, lots of recipes in a short time, with a staple ingredient! Loved it and no mirrors!
Quick and to the point! Much appreciated
Can never go wrong with grandma's soft boiled egg with a mouillette !!
Oeuf à la coque in french, they are all lovely standing on their short (egg)estal
this video is amazing, he literally knows ways people cooking eggs all around the world
Love your no-nonse approach to cooking. You inspire me to cook in different ways. Your hot oil coated noodles are a winner... no more boil and add sache for me.
Andy
Your video was a joy to witness.Your a rock star in my eyes because you meet any challenge.Keep up your cooking skills .Bon appetite my friend
Dude this is like the most ultimate compliment that I can give...your video on cooking eggs rivals Julia Child's eggs tutorial she did way back in like the late 50's. That show was in black and white, as color television wasn't around yet.
I like this! I thought I knew all the ways to cook eggs, ,but there are a few here that I have never heard of. I cook eggs every morning and when I make scrambled, I use milk or half cream as well as a dash of Worcestershire cause with S/P and butter of course....so good!