I have struggled with making soft boiled eggs for years. Sometimes it works, sometimes not. I just tried this method. They came out perfectly, first time! Thank you.
Starts at 0:22 1- bring water to gentle boil, keep on medium high heat 2- put eggs in water slowly w/ slotted spoon 3- timer for 6 min 30 seconds while preparing ice bath 4a- optional ice bath after finished to stop egg cooking or 4b- put in cold water and peel 5a- after cooling completely in ice bath, store in fridge for later consumption 5b- for eating immediately - crack on surface gently when shells are cool to touch. Tip- tap bottom of egg first where air pocket is for easier peeling - then transfer back to ice water to continue to remove shell thanks chef studio! :)
This video has changed my life. I’ve struggled with cooking eggs like this for years, soft or hard boiled. I struggle to peel them. This has helped me so much. I also gently tap the bottom of the eggshell before putting it in the water to boil. Every single egg I’ve peeled using this method since I watched this video last night has come out PERFECTLY. The soft boiled eggs were amazing, and I now have them in the fridge marinating to make soy eggs for ramen! I woke up this morning and made hard boiled eggs for breakfast and again, perfect. Thank you SO MUCH!!!!! 💛
Can't wait for my life to change😅... I also struggle making softboiled eggs. I always end up having an undercooked white, where it sticks to the shell when peeling.. hoping this one would work. 🥰
Woot woot! Just discovered this!! Finally did it right! You guys just need to listen to the instruction! After i dunked it on a cold iced water i then poped them in the fridge still in the water for 1min 30 sec after that i started peeling! No runny whites just perfect egg shape and a perfect soft yolk in the middle!!
0:30 the eggs can be prevented from cracking by using a pin to poke a hole in the shell at the blunt end of the egg. There is an air pocket there, and when the egg is put into boiling water, the air pressure in that pocket suddenly increases as the air heats up. If you poke a hole in the shell, the air bubbles out as it heats up, rather than building up pressure and cracking the shell. One neat side effect of poking a hole in the shell to let out the air is that as your eggs cook, they will expand and fill out the divot, so that your finished eggs won't have as large a divot at the blunt end. A really fresh egg may end up filling out the entire divot as it expands during cooking.
THANK-YOU. I am not very good with boiling eggs and recipes for this rarely go into the step-by-step they really should for those of us who are egg-impaired lol.
I recommend putting a piece of butter in a pan on medium heat, and spreading it around till it melts. Then put a piece of bread on it until the bottom is golden brown. Flip the other side and wait for it brown as well. Then cut the egg on top. Might be better with 2 eggs though so yolk spreads more. Don't need salt if you use salted butter, so I just put black pepper on top.
Yes, thank you for showing the timing for the jelly egg! My son and I go to Japanese noodle house, they have the jelly jelly egg to add up to the noodles likeness. They cooked them a little longer to allow the egg just jelly up and cook a little longer to result like a smoked egg yoke soft bite feel but not liquid ooze out.
I love that the one thing that can make any cook argue is how to make the PERFECT any kind of egg (especially sunny side up or scrambled). Of course, only I do them perfectly 😉. Anyone heard of graved eggs? It's egg yolks cured in a salt and sugar mixture. The result is a firm jammy but almost cheese like texture. As tempting as it is to bite into it, DON'T. Grate it like cheese over pastas, sandwiches, salads, soups, pizzas, meats, for a super flavorful umami taste! What other ways are a unique way to cook or prepare the simple but versatile egg? Trying to find things I haven't done yet
Not my first time trying to boil a soft boiled eggs but your tips are magnifique! Hahahahah turned out so perfect without even have to soak it on ice water 🫶🫶🫶🫶🫶🫶
I gave this a shot and peeling the eggs is where it went sideways. I tried to push down a little to break the shell at that end, it wouldn’t break, then finally it just exploded onto me and onto the floor. No fun to clean up. I had a second egg and it worked a bit better but the inside was so soft I had to be real careful not to break it so the yolk would stay in there. Got it peeled (lost a few pieces) and threw it into my ramen. Quite good. I’ll do better next time.
I am very young and my mom and sister made fin of me for being 10 and not being able to cook anything but then this helped me finally learn how to cook my favourite food so thank you so much for the help❤❤❤
They look so good, another way to eat them though is just pealing top tip of the shell of and then using a tiny spoon to carve out the rest of the egg from the shell. Also thanks😊
The way i crack and pale my eggs is to keep the eggs in the pot after draining the water. Then shuffle and shake the pot with the eggs inside causing them to crack all over then i simply use a tea spoon to scoop under the cracked shell and run it around the egg causing the whole shell to pale right off. Works wonders for me everytime and yes i came up with this method myself.
@chefstudio, but when I do this even at 7 mins, the egg whites peel off with the shell Is it the fault of the eggs I'm using or is there something else?
What sized eggs are you using here, and how should you adjust time for larger eggs?? I typically buy jumbo eggs because that's what the local market has. I know how to adjust quantities for cooking in recipes, but timing for this needs to be pretty exact - right??
I just tried making soft boiled eggs for the first time a few days ago and they came out wayyy too runny, I followed some guide online that was way off with the timing. I figured a video would give me a better idea of how they would turn out and this video definitely helped me a lot. Just tried making one for the second time today and it turned out perfectly!
This worked perfectly for me with eggs straight out of the refrigerator. Note for all: putting eggs in ice bath is important otherwise it will be more difficult to peel the eggs! This is eggzactly what I’ve been looking for.
it's basically an over easy egg without cooking it in butter or oil, still in its egg shape. you can get the same thing with a poached egg. but this is pretty cool I will definitely give it a try, thanks.
Does it matter if it’s electric or gas stove? We have electric stove and followed these instructions but eggs were undercooked and all too runny. I tried again for 10 minutes and it worked, soft boiled with just enough runny yolk.
Will try this method. My soft boiled eggs either come out with hard yolks or the yolk is nice and runny but the white can only be described as a snot like consistency, which isn't very appetising to say the least
I love the mood-music lol... and your great method for soft-boiling eggs. That's my most favourite way of eating eggs, apart from Omelets, Zabaglione and French Toast..... lol Cheers.
Thank you so much I wasn't peeling the eggs in the cold water maybe that's why half of them always cling onto the shell and go straight to trash.. also very nice narration... it made me think of sister michael from derry girls for some reason...
Prior to putting the eggs into the hot water, should they sit on the counter for 30 minutes @ room temperature so they won't be as cold as they are in the frig?
Here goes… about to try your method. One thing I have struggled with is the peeling, when doing soft boiled I consistently have a shell that won’t let go from the egg and it mangled the whites to hell. It’s super frustrating. Any insight why or how to avoid?
But what if i want my yolk a little more runny than "jammy"? Do i decrease the cook time, or the ice bath time? Or is it neither? I can't seem to find any kind of answer online anywhere... help? 🙏
