When I cook eggs, I put the eggs in the pot as soon as I put the pot on the fire. So it's always been a hit or miss for me for a soft boiled eggs.😁 Now I learned the magic time of 6:30 and putting the eggs when the water is boiling. Tnx for the video.. it's very informative.
I did some experimenting too last month. With no thermometer, I used large eggs and placed them in boiling water and timed them for 7 minutes. And they turned out well. However, when i used medium sized eggs and cooked them for 7 minutes, they turned out to be hard boiled. And yes, i get the eggs straight from the ref. I noticed though that some eggs would leak out when there are cracks already prior to cooking (best to check the eggs first before purchasing, or storing ) Thanks for the video Erwan. This made me want to buy a thermometer for a more controlled cooking
I'm a culinary student and we were taught in class that 3 mins is soft boiled, 5 mins is "medium" boiled, and 10 mins is hard boiled. But i guess that depends on the boiling water's temperature as well. Anyway, good video. 💙
I drop the egg during boiling point then wait 7 mins or check the soft meter with an egg meter from daiso. Cool it with running cold water or ice, to help you peel the shell off without taking out the white parts
You can buy an egg puncher at Daiso. When you punch a hole, aside from making it easier to peel, you achieve the perfect Tamago :) 100yenshopping.com/daiso-egg-hole-puncher/
From my experience, cooking it straight from the fridge cracks the egg, so I make it sit in room temp for about an hour before cooking. I haven't tried the needle method yet though.
This feels like something out of Lifestyle channel. Professional at all levels...the video, the editing, you yourself! Seriously, you should have your own TV segment now, Erwan. Love you and your channel. Keep the content going!
To Mr. Erwan Heussaff, thank you for giving us an idea on how to cook the egg differently. You gives us information, not just information but the different concepts. Hopefully, you can post videos with different cuisine with different cultural understanding. Kudos to you Mr. Heussaff. God Bless You and to Ms. Anne Curtis Smith - Heussaff 😍
Thanks E for the eggsperiment,i liked it 8-8.5 mins. Boiled water matters,and it should atleast cover the top of the egg when you boil it on a small pot like that. Keep exploring the food life,cooking methods and eating the food you cook. Stay happy in the kitchen!!
Have you seen the "japanese" way of boiling their eggs? They will pin it with a needle so that the skin will come off easier. If you did that, will it do something with the cooking time as well?
Yaaaassss!! Thankyou for this video! WHY? Bcuz i luv runny egg yolk & PLUS I've never boiled soft eggs bfor. Since im actually craving it to go along with my stir fry. Uhhh you've kinda came to the rescue!!! Thanks!!! LOL & great job!!!😘
Water boils at 100C and freezes at 0C at sea level. Boiling water will not go beyond 100C in an open pot. So adjusting the strength of the flame while keeping the water in a rolling boil will keep the water constant at 100C, a stronger flame will just turn the water to steam faster, not increase the temperature of the water. No need for a thermometer here. The stronger flame though will bring the water back to boiling temp faster after the egg is added, but if there’s a large enough volume of boiling water, adding 1 egg would probably have very little impact on the temperature of the water, and the boiling would be continue unabated.
Very informative especially on the first part where you breakdown the perfect temp for the perfect soft boiled egg. Eggs are just simple to look at but technically it is hard to perfect a soft boiled egg.
I timed cook my egg for 6 minutes then turn off fire and leave it for extra 2 minutes in the hot water, then rinse and peel. I also put pinch of salt in the water before boiling so shell won’t crack.
I cook mine at a solid 4 minutes but I do like my egg yolk very runny. Also I think that the eggs needs to be fully in the water, I noticed that one of the pot is not full and maybe that’s why some of the eggs didn’t work out so well
There's a lot of variables that affect the cooking consistency of the egg and the most vital is its freshness🤔☺. Great home experiment👌. What if with frozen egg or is there such? Could it be?🤔
For me when I cooked it. I do it for 5 minutes. Boiled it for 2 minutes. Turned off the fire and leave it for 3 minutes with cover. And put it to the water not cold. And peel in few minutes. Then I got soft boiled egg whom my boss love it. 😄
i normally would cook mine on a brisk boiling water for 4 minutes and let it rest for a minute and half after which i start putting it on running water to attempt to cool it down :)))) works for me
Oh you are using the brown eggs, are they better than the white ones? Usually we don't keep the eggs in the fridge anyway one tray doesn't last long it would finish within a week. 👍🏼 nice
Kind of different from some tutorials i’ve watched: Eggs are usually put in the water the same moment the stove is on and timer starts once the water starts to boil.
HI ERWAN,, THIS IS ROY FRL LE CORDON BLEU ECOLE CUISINE DE MANILLE.... JUST WANT TO SAY THANK U FOR SHOWING US THE BEST AND CORRECT WAY AND BASICS ON HOW TO..... PLS SHOW US MORE FUN, EASY, AND LESS WORK ON BASICS....GOD BLESS U AND ANNE
Its also my timer! 6:30 -6:45 Soft boil egg is awesome !! 65 degree egg is also awesome but you should try 75 degree for 13 minutes in a sousvide its perfect for toast! Yum! Goodluck on the vids sir erwan! Hope i could make a cooking experiment like this channel and tutorials too! More experiments like this! 🤙🏽🤙🏽🤙🏽
@ Erwan does elevation factor in to cooking times? By elevation meaning where you are vs where another person is. Like a person cooking a soft boiled egg in the Pinas vs a person cooking a soft boiled egg in Toronto, Ontario Canada.
Mom asked why am I watching how to boil an egg. Im like "ma, it's egg. I like egg. And it's Erwan. Why not?!." Ps. "Ma, pls cook my eggs at 6:30" haha 🍳
