@R M there's also vegetarian which means you could consume cheese, milk, yogurt, butter. As far as health, vegan is the best way to go. So Christians ought to use their own free will to be mostly vegan for both the health and animal suffering implications. I don't believe in 100 percent veganism myself.
I CAN’T BELIEVE THIS ACTUALLY WORKS!!! No other video is needed on the internet about this topic, ever. Just do exactly what this guy says. It’s literally that simple. Trust the process, it just works. 😱🤩
I found this video last year. Since then I've been using this technique and adjusting times somewhat. This is so much easier than boiling eggs in water. I now use this method only, steaming for at least 13 and typically up to 14 minutes, then immersing in water with ice (making sure the eggs are completely covered, and adding ice once or twice to keep it cold). After at least 15 minutes (and up to 17), I remove the ice, dump 1/2 the water as shown, and shake in the covered container at least 40 (sometimes 45-50) times. It typically works well, sometimes better than others. This morning I let the eggs warm up some to nearly room temperature (about 30 minutes) after removing from the fridge and before starting, and it was the most successful yet... didn't even have to really peel, as the shells fell off. Thank you ATK for this tip!!
@@AmoralTom Depends on where you live. In the US, you have to keep them in the fridge because the eggs are washed during processing which removes the natural coating that prevents bacteria from getting inside the egg. In US supermarkets, eggs are refrigerated.
I smiled so big after doing these steps. I literally picked up the egg from outside the cold container and the shell practically slipped right off. Didn’t even have to “peel”. It literally fell right off. This was awesome. Video was short simple and directly to the point. Results speak for themselves I boiled 6 eggs For 10 min Then let it sit in cool container for another 10 min. Shook it up real good. Then bam ready to eat. I saved a little more time and still worked perfect for me
I love this method, but have found that just laid eggs dont set up hard enuf for devilled eggs. Have you tried to make hard boiled eggs just laid by your chix?
@@ak056kub I try to let them age for a week before trying to hard boil them. If I do that, they set just fine. I did need to extend the time though as they were a bit soft at the end of his recommended time.
Absolutely BRILLIANT!!!!!!! I use this method for making my pickled eggs and it worked flawlessly!!! The eggs all cooked perfectly and the frustration that accompanies the time consuming work of hand peeling the eggs is now history. WHY anyone would do hard boiled eggs differently after watching this video is beyond me. THANKYOU! THANKYOU! THANKYOU!
At age 74 I started steaming eggs for exactly 13 minutes, just like this says. I've done this for the past year and every single egg was perfectly cooked. Even more amazing is that it works on brand new eggs as well as old ones. They do peel perfectly and I'd never go back to boiling eggs the old way.
1- Put 1 inch water into a boiling point 2- Put eggs in a steamer, put the lid on, put the heat to medium-low and let it steam for 13 minutes 3- Bath the eggs in a container with cold water and ice for 15 minutes 4- Shake it all (with the lid container on) for 40 shakes 5- Peel the shell off
The unpeeled eggs can be stored in the fridge for several days. To easily peel a single boiled egg, put it into a hard plastic cup or similar container containing about an inch of water, cover*, then shake vigorously for 3 seconds or so. The shell will easily be wiped off . . . if any remains. * I often just use the palm of one hand while holding the cup with the other.
IT ACTUALLY WORKS! THANK YOU! My mom thought I was crazy when I told her I was going to steam them. They came out beautifully and the yolks didn't have that green layer.
I wanted to make a lot of pickled eggs and I have had terrible results using other methods. I finally found this and followed the directions to the letter. AMAZING! I just steamed 8 dozen eggs, one dozen at a time, perfect results! Only trouble I had was shaking the first batch a little too hard in the box and I had 2 eggs "break" which I simply ate for lunch :) Several of the eggs actually came out of the shell while shaking in the box. So slick and easy! Tip: if you crack the large end of the egg before you put them in the box to shake, you can shake a lot less with perfect results.
Like so many things with good cooking, this shows that getting ‘perfect’ anything requires a mixture of skill, know-how, patience and a willingness to follow a process. Hard boiled eggs that are ‘perfect’ are not easy to make/prepare and, though it sounds straightforward, it’s not! This lovely short video encompasses the technique, the ‘kit’ that’s needed, and the process. The end result is a ‘perfect’ boiled edible and delicious egg. How do I know that? I followed the ‘Chef Ritter’ process and, lo and behold, it worked! Thank you for sharing this great method of getting delicious boiled eggs. 👍
Absolutely the best method ever! I stuck a push pin in the fat end, gave them two more minutes as I am at 5000 ft, when I got around to peeling one several days later it peeled easily and was perfectly cooked. I am amazed at how simple this is. Thank you, ATK, for yet another perfect recipe.
Perfect! Simple and sensible. By far the best hard "boiled" eggs I've ever made. That being said, know your cooktop! If your burner controls don't work well you may need to adjust the temperature! I attempted this at my mom's house, to impress her, but ended up with a mess. If you cook them correctly they come out just like the video. I believe at my mom's they cooked too low so the whites stuck to the shells and would not peel. But again, great video, great method. I love it!
Steaming the eggs has worked very well for me and I stumbled across the “shake in a container” method just recently. It’s good to see some exact times for cooking and letting sit; thanks for doing that granular of testing!
I tried this method yesterday. I've always struggled with hard boiled eggs. The last batch I made was so dreadfully impossible to peel that I fed what was salvageable to the dogs. I don't have a vegetable steamer so I used my wok rack (which allowed me to steam a whole dozen!) The only thing I added was nudging the eggs around a few times during the first minutes to help center the yolks (Martha Stewart). Like wow! No grey-green ring, perfectly cooked yolks, and peeled a dream come true! Thank you 🥰
Ive been making hard cooked eggs this way since my daughter taught me too several years ago. Thank you for sharing this “tried & true” method of cooking eggs with your viewers.
This is by far the very best way to do hard cooked eggs. Just did 13 and all were perfect. I can now make my favorite...deviled eggs! Thanks for the explanation as well as the technique.
Eggscellent! Gonna hafta try it. My usual way is to throw 'em in the washer with a hot wash and cold rinse. Then I tro 'em in the dryer for 45 minutes and when the dryer stops, the eggs are completely peeled and the shells are all in the lint trap.
OMG! I just discovered this video and this worked brilliantly. I have tried so many ways to boil eggs but always had an issue with peeling them. This technique not only made it so easy, but most the eggs were almost completely peeled when I was finished shaking . Thank you!!!
I can't wait to try these. Years before, I used to boil the eggs in hot water to start, then was convinced to start in cold water. From that point on, I realize that my eggs never peeled cleanly again. What was wrong with my thinking?? Thanks for the jolt of reality!
FINALLY! A method that actually works! I've tried old eggs, boiling from cold, etc. Nothing was reliable. This method worked perfectly on fresh from the store eggs I had bought today. Thank you so much for the information!
Just followed your instructions with perfect results. I've hand written the steps on a 3X5 card and taped it to the inside of a cabinet door. Thanks and God bless you.
I know the feeling! Am 66 and just learned about this a year ago - but this vid, which I just listened to first the first time ever, offers the best and most concise explanation of why and how, with the demonstration, I have ever seen! Also, have you heard about BAKING you bacon in the oven instead of suffering to make it on the stovetop? It is unreal how easy and wonderful to make bacon that way!
I am totally in love with my husband but now I think you are right up there! Thank you for showing me how to cook and peel hard boiled eggs. I am so amazed! Thank you!
Absolutely the best advice to steam boil eggs. A tremendous pleasure not only to eat but peel as well. Adjusting my time to 11 minutes was my only alteration. All I can Express is THANK YOU
I think the people complaining about the total time before you get an egg in your mouth are the type that would sooner just prefer to buy peeled hard boiled eggs from their local gas petrol station. They also forget it takes the same amount of time to steam and process 2 eggs as it does 12. Thanks Chef for sharing your wisdom in a concise format!
Tried this technique last night and just like Austin Crane one of the eggs came completely out of its shell while I was shaking them. All the eggs peeled easily and cleanly and there was no dark line around the yolk. Great suggestion! I'll use it every time I want to make a hard-boiled egg!
I tried this and all eggs cracked in the shaking step and inside the container they were all very runny. Impossible to use any of the eggs. Any idea why?
@@dubled2765Did you put the eggs in while the while the water was boiling well? If not, that may be the cause of undercooking. Also, cooking at a higher elevation means a longer cooking time, so if you live in the mountains, that may be a factor. Other factors include: • egg size - bigger eggs, longer cook time: • cold eggs (like out of the fridge) - longer cook time.
I rarely make hard-boiled eggs. But, after watching this video, I made a couple hard-cooked eggs using the instructions in this video. . .and they came out perfectly! The whites aren't rubbery or watery. The yolks are aren't chalky or green. They also peeled easily. Thanks for doing the research and posting this video. 👍
?? I followed the directions and this method just destroyed the dozen eggs that I was going to use to make my deviled Easter egg chicks for tomorrow. 😢😡 When I shook it just a few times, they spit open into mush and were raw in the middle. **I see now that many people have had the same problem. Note to self… sort comments by "newest comments" first, not by "top comments." I am so disappointed and it's too late to go buy more eggs.
Coming someone such as myself, whose culinary skill set is limited to microwave popcorn and sardines, gratitude simply can't describe how I feel about this method. SO, I WILL SAY THANK YOU America's Test Kitchen, THIS METHOD IS AWESOME!
I've used the Gitter method for creating hard-boiled eggs a number of times over the last several weeks with an unqualified success every time! It's pure genius! Thank you for sharing such a helpful kitchen trick! I love it! Larry A.
@@underthestarsoverthemoon4259 I tried this method like others and my eggs were still raw and when I shook them in the water it was a mess. I live in high altitude 5,280 plus, do you think that matters?
@@rosalindgoens9587 Yes, it matters. The boiling temperature drops as altitude increases, so the steam isn't as hot, and the eggs cook more slowly. At sea level, the water boils at 212 F. At 5250, it's ten degrees lower. I'd guess that the lower pressure at higher altitude also decreases the mass of the steam, and thus the amount of energy that is transferred into the eggs is probably somewhat lower. The steaming technique can probably still work for you, as the temperature of a hard boiled egg only needs to be about 170 F, but it'll take longer. You'll have to experiment to determine exactly how much longer.
Our family eats about 15 dozen eggs per week. So, over time, I've come up with the method that is the quickest and easiest for me. I store them at room temperature (no room in the fridge for that many eggs). Even if they have been purchased from cold storage I till store at room temperature. I boil the water in a large steamer pot and then put in 5 dozen eggs into the steamer basket inside the pot.. I steam them for 12 minutes. I remove the basket of eggs from the outer pot so that the eggs don't become overcooked sitting over the hot water. I let them cool and then put them in the fridge. They are really easy to peel. That's it. Easy. I always use the oldest eggs that I have but even the freshest ones bought that day still peel easily. Years ago I used to boil them in water and put them in ice water afterwards but that was a hassle and I found that steaming them was enough for them to be easy to peel without the need for ice water.
What could possibly go wrong? Well I am going to try it just to see! I cooked an 18 egg batch the other day to toss in my red wine, vinegar and spice mason jar for the fridge. I cooked them in cold water and they were so impossible to peel after struggling with about 6 eggs all shredded and torn I just threw them all out! Grrrrrrrrrrr. And here I am. Thanks for the video. I hope it works when I try it.
I had gotten to the point where I stopped hard boiling eggs because they were so much trouble peeling. I tried every method I could find online for easy peeling of eggs. Well, I found it now. Followed the process to the letter and shells almost fell off...not one egg torn. Thanks very much!!!
Definitely worth a shot! I am on an all or (99%) animal based diet so I often eat 36 or so eggs in a week and lately those have been hardboiled. When my cold water start eggs come out of the ice bath they peel easily but after a day or two sitting innthe fridge with the shell on that membrane ends up making a mess of most of my eggs. I will be giving this a shot in a day or two when I do up my next 18 eggs. Thank you.
I just tried this method after years of trying different methods that didn't work. This method is amazing and totally works. I used a metal colander in a large kettle. And Bonus! Today I used my small 4 cups rice cooker with a steam feature and a tray for this feature. 5 minutes and I had perfectly soft boiled eggs that peel like a dream. Thank you so much for this tip!
A few things that he has neglected to mention. The steaming time might take a bit longer if you are using fridge temperature eggs. Or if you are using a steamer that is not a basket that is inserted into the boiling pot. I have a steamer that is essentially a double boiler with holes in the bottom of the upper pot. I bring the bottom pot to a boil reduce to medium, load a single layer of cold eggs into the upper pot, cover and let them simmer in the steam for 15 minutes for hard-boiled. Then into the ice bath for 15 minutes and give them a shake. But yes, perfect eggs every time - shells come right off, zero green on the yolk. So you might have to adjust your time according to your egg temperature and apparatus. But this is by far, the best and easiest method.
i had a double boiler aswell, and i have refrigerated eggs, tested the eggs at 13 mins and then every 5 minutes after that, they took about 23 to 25 minutes at medium low heat until they were cooked properly, some of them peeled real easy but others were kind of a pain.....i think some were a pain because they were brand new eggs though
Oh gracious, who’s got time for this? Alas. I should have read the comments, your comments were helpful and might have warned me off. I have a box full of egg froth after shaking, they were not done at all. I don’t care to test multiple batches to find the right time, especially if they need to cool for 15 min after!
I have the same kind of basket, and just made steamed eggs using another website’s method. I should have checked with ATK first. I have what is essentially poached eggs. Very runny. My boiled eggs re always hit or miss. 😔
Another factor can be elevation... 13 or 15 might be great at sea level but you need to tack on extra time in Colorado or Alberta because the steam is not as hot due to air pressure
YES! YES! YES! Works perfectly! After 30 years of hating removing the shells, it is now almost fun! Why are there so many videos which give bad advice???
Absolutely perfect, first time out, simple to master technique, I was taking a risk kicking momma out of the kitchen but now she has a perfectly cooked and peeled eggs that took 5 simple minutes to peel, I am a Hero and much thanks for this excellent method ! 24 perfect devilled egg halfs, only one detail,? how long to wait before starting, for the eggs to warm to about room temperature, will probly keep them from cracking during the steaming process. I had two crack during cooking. but they still peeled just fine using this method...absolute genius.
Thank you so much for sharing, I haven't done it in a while and forgot how to keep shell from sticking so bad, thank you again and hope you and everyone is having a very nice day.
This really works. I love egg salad and deviled eggs but never wanted to make them because the eggs were so difficult to peel. Had to pick the shells off bit by annoying bit. Tried this method and the shells practically fell off. So easy. I'll never boil eggs any other way. Just amazing!
Followed the directions exactly and the results were just as promised - the shells were so easy to peal off I was amazed. Egg salad and deviled eggs are in my future more often now.
At work when we had to make egg salad for 70 we would crack all the eggs into a pan, steam them, then use the mixer on the cooked eggs. Or you can use a potato masher on poached eggs; I do that for egg salad at home. That said, I'm super happy to find a method of getting beautiful boiled eggs because I love deviled eggs and my daughter likes a boiled egg with salt in her lunch sometimes.
I definitely have to try this next Easter. We usually crack the eggs just a bit before dying them so we can have multi-colored egg salad or potato salad or deviled eggs. (The kids love it.) This seems like a way to get a lot of cracks in those shells. Our next day-after-Easter dishes are going to be spectacular!
WOW! Amazing results. I am at 7000' in elevation so I knew it would take a bit longer to have them get to the right amount of doneness without over cooking. I steamed them for 17 minutes since someone had comented that they lived at 5000' and added 2 minutes. I checked one, not completely done. I let them sit in the steamer with the lid on for 3 more minutes and they were perfect. I should include that these were not store bought eggs, but from a local fella who raises chickens. So they were FRESH from him 2 weeks ago! I floated them prior to steaming to ensure that none were raising up on one end. NOPE! They all laid there on their sides! I even peeled the two test subjects slightly warm! Thank you!
Sue Leigh 101 Hey Sue, have you tried Food Wishes channel? I know he has a couple of deviled egg recipes. I haven't tried them, but all the recipes I have tried have been keepers.
You can do this for soft boiled eggs too. Just steam them shorter and instead of soaking for 15 minutes just run them under the cold tap for about 15 seconds or so, and then crack them on the pointy end first, and peel (could probably use the shaking technique as well if you want). The main trick is that the air sac starts to collapse when you cool them- cracking them lets the air in and completes that and peels them inside the shell.
Oh it works for soft boiled! I tried this and all eggs cracked in the shaking step and inside the container they were all very liquid runny. Impossible to use any of the eggs. Any idea why?
@@dubled2765 You have to cook them long enough that the white sets off enough to peel but the yolk hasn't set. For a large egg about 6:20 seconds (time it from when they're actually under full steam) or so should do it. Also don't shake them. They're more fragile, you have to peel them by hand.
@@andreamcmanus1068 Depends on the size. About 6:20 for a large egg which weighs about 65g. But I'm not sure of the exact time, I actually use a steamer, I add ~42g of water and wait till it boils dry, but that's my steamer which you don't have. 6:20 should be in the ballpark, and you can adjust it up and down by 30 seconds or so for your own eggs and how you like them.
My 4 year old actually peeled 2 eggs with me for his first time and to my surprise he actually could do it. The egg looked perfect. I didn't know he had them skills like that, plus I think this method helped. 👍Keeper!
*WOW* , just peeled a dozen eggs in 1 minute with this method! Eggs are cooked _perfectly_ as well, consistent through and through, perfect whites, perfect yokes, not one spec of shell stuck to the white of the egg
My experience says the longer you let it sit in water after cooking, the easier it is to peel. Crack the shells (but not peel) before the ice bath might help too.
But if the shells are cracked before they're cool, then as the eggs cool and shrink, water gets pulled between membrane and egg white, and that makes it even easier to peel. At least, that's my working theory.
Oh my, finally, a plan that really works. I did it & it was great. The eggshells literally feel off the eggs. Tks to this y/t channel, I finally have a real method that actually works.
the steamer basket just holds the eggs above the boiling water. I don't have one of those gizmos so I use a a straining basket. Get the water boiling first and then put the eggs in the basket. cook for 17 minutes and then straight into cold water to stop the cooking process.
By far the best method I’ve tried. I cook them for at least 13 minutes. 13 minutes and yolks were a bit under done. Too vigorous a shake afterwards has also resulted in the eggs falling apart.
To peel a hard boiled egg, I cool it off. When cold. I tap it on the counter, & with a slight pressure roll the egg peels right off. I've been doing this for many, many years, works good. Try it. Or do it how this guy did. Good idea also.
This is absolutely the best advice ever. Do it, it works exactly as shown. A life time of doing it wrong! This is like a miracle!!!!!!!!! Thank You -Thank you- Thank you!
I had to a make an egg dish with 14 eggs. My husband bought a big tray of 30. I decided to use your trick. Just incase if this fails, I do have back up eggs in my tray. Amazing!! All 14 came like Pearl's. Nice and shiny without any bruises! How can I say thank you, thank you. Love you for sharing ❤ 💓 💕 😘
I knew America's Test Kitchen wouldn't let me down! Not only were these cooked perfectly for deviled eggs, but I have never peeled an egg so easy in my life!!! I was able to make 3 dozen eggs for Easter in record time. Thanks for having a quick succinct video!
WORST advice EVER! Followed the directions to the letter! Most difficult eggs to peel ever! The people who say it works must be his friends. A waste of 24 eggs!!
@@Sonderonyt What do you think happened? I have been making hard boiled eggs for years and this is actually the only way I've ever done it that actually worked. That being said, I only make 1-2 at a time and just started doing this method about a year ago. Perhaps your pot was too small for the amount of eggs you were steaming? That's the only thing I can think could be the cause.
OMG!!! I have tried just about everything. Vinegar, salt, baking soda, etc. but this actually works. When making devilled eggs this is the only way to go. It's the only way I will go. Thank you so much for eliminating the frustration of peeling boiled eggs. It's magical!!!
I just steam them for 20-22 minuets in my veggie/rice steamer, ice bath, store in frig & they peel beautifully even days later.... no pan or shake needed.
First time I tried this the egg cracked. :( I had started on highest heat setting got the water up to a rolling boil then turned down the heat to between medium and medium high. This is the spot were on my electric burner I get a fry boil and normally boil my eggs at. Then I placed the steamer basket with the egg in the pot and put on the lid. I don't know if the egg had a crack in it already or if having the water up to a rolling boil first had it too hot causing the pressure in the egg to rise too quickly cracking the shell. Anyway I tried it a second time I started on the highest heat setting and this time as soon as the water was at a fry boil not a full on rolling boil I turned down the heat to between medium and medium high and put the steamer basket in with the egg and put the lid on. Cooked for 13 minutes then filled the pot with cold tap water then drained the water and filled the pot with cold tap water again and let sit for 30 second to a minute. This gets the eggs to stop cooking and cool enough to peel. They are just actually warm at this point. They didn't crack and peeled easily. You don't need the ice. :) If they remain this easy to peel it will be my favorite way to make hard boiled eggs. :D
Absolutely,crack and roll the egg&then peel under cold running water. The water pressure will find it's way inside the shell,so off the shell comes,rapido!
I use this method and peel them under slow running water, too. It's actually pretty water-friendly since the eggs peel so easily. I used to spend a lot more time under the water because it was such a chore getting the shell off.
@@Neednoy2 ice water bath isn't? "Running" doesn't mean full blast...its a steady stream. The amount of water that goes into a pot of water. One way or the other, result is wasted water.
