Soft Hard Boiled Eggs - How to Steam Perfect Hard Boiled Eggs with Soft, Tender Yolks 

Check out the recipe: www.allrecipes.com/Recipe/255010/Soft-Hard-Boiled-Eggs/

"You are the Don Draper of cooking with water vapor". I'll never get tired of this channel.

Does anyone else think Chef John secretly is a big share holder of a cayenne company?

Chef John, I tried this technique today. Absolutely brilliant. Thank you for making the world a better place.

You are the kindest person to food that I have ever seen! Well done.

My husband and I tried this tonight. I've tried several egg boiling guides before, which were usually overdone, underdone, consistently unpeelable, or inconsistent in general. But this worked like a charm and the eggs were incredibly delicious. Thanks, Chef John.

Thanks for the recent kitchen basics! Between the rice and hard-boiled eggs videos, they are really helping out with my trouble areas.

Hi John, tried this method today. I used fresh home grown , organic free range, never been scolded eggs. Usaually they are difficult to peel when boiled. Today with your method they peeled like a dream . ! ! ! . They were also the most creamy ,best flavor ,ever for me. Thank you , 3 cheers hurrayYYYYYYYYYYYYYYYYyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! You Rock John ! ! ! !

Can confirm it works well with a whole dozen, Chef John! I tweaked it slightly, but I still wound up with amazing results- I steamed them for 8 minutes, then turned off the heat and let the residual heat cook them for 5, and then tossed them into an ice bath and let them cool. This is amazingly fast and simple, thanks Chef!

Chef John, I've been watching your videos for over a year and the best part by far is your sassiness in the comment section. I look forward to it every time

Learned this method a while ago and I'm glad you did a video on it. Everyone should know how to make eggs this way and try the 7 min eggs. I'll even make 2 7min eggs, then refrigerate them for my ramen lunch the next day.

Just remember, if you don't cook the eggs long enough, and bite into one, the yolks on you.

I've been steaming eggs like this after I first saw how on america's test kitchen, but Chef John has added more useful information. Thanks Chef!

I hope this will work, because with the old one, I just got raw, warm eggs. I will report back in 20 minutes. edit: I just made perfect boiled eggs

Chef John you 'crack' me up!

I've been using your old method, and it might sound like minutia to some, but a creamy yolk in a hard boiled egg does actually elevate the experience of eating it quite a bit. Will have to give this a go, as I think it's faster than the old method.

hi Chef John! this is my third try, I have a food wish. can you please do a home made tapioca with home made boba pearls? please please please. I love your videos!!!

Chef John! I just tried your technique and I've never cooked a more perfect egg!!! And I LOVE eggs!! Thanks so much!!

I did this with 8 minute eggs. Never going back to any other way. Peeled beautifully, yolk was exactly how I wanted it. Plus, my chickens laid their first egg today!

Works great for my first try! Just followed the instructions and got perfect soft tender yolks! Be sure to open the lid fast before you cool down the pan in case the lid gets sucked in and stuck :)

My daughter told me about this method and I've been steaming them for a couple of years now. Works like a charm! I use a steamer insert so the eggs never touch the water. Steam for 16 mins (or less) if you prefer. Cool them down rapidly and peel. I smack the small end of the eggs against a hard surface, breaking the inner (seal) and roll the egg to release the entire she'll and Voila! Perfect eggs every time!

I am definitely trying this for deviled eggs. Also for egg salad. Yum!

As a person who has HATED eggs since preschool, I find this video refreshing to watch as I LOVE to cook. I should make these for my parents to show them their son knows how to make the perfect version of the one breakfast item he could never stomach. Ty Chef!!!

Hey CJ, great vid as always. We've been steaming our "boiled" eggs for the last six months or so and you are right on that they peel so much better than any other method we've used, we do it much the same way as you but we add a vegetable steamer rack to the pot to keep the eggs out of the water and off the direct heat of the pan. Not sure if it is really necessary, so I'll have to give your leaner method a try. Scott

eggs cooked to this level of doneness are like maybe the most perfect food there is

I've never liked runny yolks (makes me gag, like oysters do) so my Mom started making my soft boiled eggs like this when I was just a wee lass. A little softer but not much, with lots of butter. Happy to see this!

YAY I can answer your question! The reason why steam is hotter or is at a higher temp is because steam is a gas and gas particles are farther apart than that of liquids. This means there are less inter-molecular forces in gases but more kinetic energy in these particles. As kinetic energy increases, so does the temperature of the substance. (Finally AP chem is useful haha) Love this technique and will try it out!!

"I won't delete it because it's still generating revenue." Same Chef John, same.

Since I watched this video, my life has changed. Will never cook a boiled egg any other way. It's true, quicker and the eggs peel so easily. I also do not use room temp eggs..... straight from the ice box. 8 min 30 seconds is perfect for me. I think 10 min 30 seconds would be perfect for hard boiled/deviled eggs. He's right, the shells almost fall off.

"...it's still generating revenue" HAHAHA the honesty is refreshing!

I saw this technique on America's Test Kitchen and have been using it. It works great. I'm glad it's catching on.

Now that's a nice simple recipe! After watching it I went out in the kitchen and spent 9 1/2 minutes and got exactly the same result you did. I think that is an absolute first, given my 1940s-vintage electric stove!

I've never steamed them, but this amount of doneness is what we call "medium"! Same for fried eggs that are neither runny nor chalky hard. Thanks for the steaming technique. I'll try steaming them this weekend. I'm deviling some for a party. :-)

Fascinating technique, and the results are just a shade softer than the way I do them. I slip them into boiling water to cover, turn the heat off, and let them sit for 11 minutes. Your method is simpler, requires less water and preheating time, and the results are as good if not even *more* controllable. I like it! Gotta try it! A tip o' the hat to you, sir!

Hi, I have a tip to add to your technique. I do my eggs exactly like you did them in this video except I add 1/2 teaspoon of baking soda to the boiling water. This guarantees that they will be easy to peel. Heck they will practically peel themselves, LOL.

I used this method to make Scotch eggs yesterday. Pretty nice!

I, for one, appreciate basic technique videos. The simple things can take your cooking from ok to great.

Those look great. Now I want avocado toast and boiled eggs 😋

Fortunately your website gives more information, making this lesson more useful for me.

Yummmm! I made the soft boiled version this way today, sooo good. Thanks for the demo!

I like to think my tweet about deviled eggs at a dinner party yesterday contributed to the making of a new egg video. Gonna have to try this!

Made them yesterday after watching this video, and it worked perfectly. Topped with some dill mayo and they were excellent.

That is awesome!!! I'm gonna have to try this method now. Thank you so very much for sharing.

Just tried this. I made two soft boiled eggs (7 minutes with the lid on). It worked *perfectly*. I also cracked the eggs and let them sit in cool water for 1 minute. The peeling process was the easiest ever.

Yes chef John, another well made culinary video for me to enjoy late at night. You my good sir are the master at making my stomach growl for succulently masterfully crafted artisan dishes. Your cooking techniques are superb, and make me want it more every time I watch your videos. In fact, I can barely control myself when watching your videos. Often I fantasize about being the dishes you eat; being cooked, swallowed, and digested by such a masterful chef would be a fantasy come true. And yet, this video only fortifies this dream; for now I can imagine peacefully that I am one of the eggs in this video, being gently prepared for consumption; to have my yolk all chewed up in your bearded aroma. My body is ready Chef John: cook me, and bring me to culinary Valhalla, where I will be forever feasted upon by the gods of the culinary world. Paula Aden, Chef Ramsey, and that Asian guy from Iron Chef.

Just made 4, and exactly as advertised. Slightly soft in the middle, wicked easy to peel! Should be pretty easy to make them harder or softer as is needed. I think for egg salad, they probably should be a bit harder in the middle. For something like deviled eggs and just plain eating, I think they are perfect. Since less water is used, it's also a bit quicker since you don't have to wait as long for the boil to start. I was nervous about running out of water and monitoring the boil (it's screws things up to take the lid off if you are steaming something), but I realized (duh!) that the amount of steam coming out from around the lid was relative to the amount of boil. I turned the heat down so until I felt the escaping steam level was appropriate, and just watched to make sure the steam didn't stop. Thanks for the great tip! And the entertaining video.

Chef John, I know you are marketed as Food Wishes, but you should be Food Genius! Awesome method!

Added some salt, but no cayenne, hmm, is this Food Wishes?

Always love your videos! Like- I know how to boil eggs/cook eggs but I'm watching anyway because you're awesome and hilarious!

I was always messing up on this. But thank you so much! This is so useful! Now I can finally enjoy Ramen.

People, let him know, we nominate Chef John of the Food Wishes Party for President of the United States of America!! Tell Chef John how you feel!

Chef John uses 90% of the time between videos coming up with new "Your the ______, of your ______" phrases

you're one of the best chef John ... I do enjoy watching and hearing your videos.

I've got chickens and I set aside eggs to age for boiling. 2 weeks, minimum. Fresh eggs don't peel. And of course, love your site and channel.

Chef John, thank you for sharing all of the information that you ever need to know the day hard boiled egg. I guess this process is the best way to cook the perfect hard-boiled egg.

This video has already reached 8k views in just over one hour... Food always wins...

Nice! I always wanted light yellow yolks not over cooked! thanks :)

Those eggs with the turned over yolk look like avocados

Similar process at work, but when doing big batches, we can help but just submerge em' in water We bring the pot filled with water and as many eggs we'd like to a boil, and once rolling, turn off the heat and put a lid on; sit for ~10m and run under cold water. Works like a charm! :) This method looks great for soft boiled eggs though! With the extremely hot steam; cooking only the white and leaving the yolk nice and runny! Gotta try it some time!

I love the videos you make. I can sit and watch them one after another as I find them better than TV! I only complaint and it starting bug me, that is I go to the website to get the recipe and have yet to find the one I just watched. Just watched the July 6th 2008 recipe about simple vanilla ice cream... I spend the next 20 minutes doing every kind of search and never found it. Why can't we search with the day the recipe was posted on RU-vid? OR, why not just make a direct link to the recipe? You have us all hooked anyway! LOL Really though, it is frustrating to say the least.

i do this a lot by accident lmao

i love how you have that high talk at the end of your sentence lol...cool videos

4:39 If you oil your knife lightly before cutting your egg the yolk should look way better... You have to oil the knife before every cut.

I never thought a boiled egg could be food pornography, but Chef John made it happen.

Chef John, when you use a slicer, put the egg the other way (long way towards slicer) and you wont have those pesky white cuts without any yolk! Amazing videos, you make a perfect balance of both informative and funny comments!

Brilliant, worked great for me. I can hardly wait to make a 7 minute egg.

You changed the game man! Thanks so much! :D

chef john, I love these tips! more like this!!! also don't stop with the regular, just add these (if it's not too much to ask) :)

What an eggcellent video.

I love how half the video is explaining how to actually make the eggs and the other half is showing off the yoke and various ways to display it.

made the soft boiled eggs, theyre really tasty! thanks chef john

Ah, Chef John, you should have called me sooner. I've been steaming soft/hard eggs for years. But, I steam them in a basket ... above the water. Steam is amazing stuff. I'm also a disciple of the "crack 'n soak" method of easy peeling.

I've been using this method for several years when I found they were easier to peal. One difference, I put the steaming tray in the pan. That way the eggs do not touch the bottom of the pan. I can do many more eggs at a time than I could have fit in water in the same pan.

Just made them, Worked perfectly. Thanks Chef John!

So much egg knowledge gained today

I've also had great success with putting the eggs in a cold pot filled with water and some vinegar (to stop the eggs from spreading beyond the shell if they break). Bring them up to boiling then turn off the heat and let them sit for about 10 minutes in the hot water. If the eggs are old enough they'll come right out of the shell when you peel them and you'll have a perfectly cooked egg with a creamy yellow yolk.

These videos always make my fiancé laugh at the funny extra comments chef john makes. :)

If you look at the edges here at 3:59, they are pale yellow which meals a tad bit over cooked. The way we usually do these is with a full pot of water, enough to submerge the eggs and the timings below and a medium rolling boil. This is because the water will cook the eggs more evenly and gently whereas the steam being too hot will cook the outside more than the inside which is why you see the paler yolk on the outside. 6 minutes - Perfect Soft boiled eggs 7 minutes - Perfectly set whites with cooked but beautifully runny yolks. 7 minutes + 2 minutes with the stove off and covered - Perfect soft-hard boiled egg 7 minutes + 5 minutes with the stove off and covered - Perfect hard boiled eggs Please note that the timings above are for medium/large eggs straight from the fridge. You will need to adjust the timings based on the size of the eggs and whether they are cold or room temp to start with.

I have been watching you visors for a while now. it is educating and entertaining thanks. I wonder have you ever heard about the Middle Eastern Magluba. or upsidedown dish, the tastiest rice ever

But I love that green ring that goes around the egg yolk. You take that back chef john!! Imma still try this tho.

Interesting! I have never seen a technique like this. I'll give it a go tomorrow morning. (:

I'll give this method a shot, though mine is pretty dependable too. 7 eggs from the fridge and warm water to cover by at least an inch, into an electric kettle or pot. Bring to a boil for one minute. Turn off, and let sit for 15 minutes. Drain, rinse with cold water and peel. I believe this is called coddling, it results in softer whites, creamier yolks (though still hard-boiled) and no green tinge from overcooking the yolks.

Chef John, me and my brother quote things you say to each other in conversation daily! its so fun for instance when ever we use pepper we'll go 'aaand some frESHly ground black pepper' but in your voice hahaha. Keep being awesome.

Those are are the most perfect hard boiled eggs I've ever seen.

I know it may look oddly strange but we put hard boiled eggs on pizza "Alla Portughese" and it's soooo good. I couldn't help but think of those creamy eggs sliced on top of a pizza 🍕

wonderful, thanks , trying it tomorrow morning, outstanding

Perfect timing for my banquet tomorrow....thanks

Ive done this for the past few years (I think I got it from Alton Brown?) and can confirm its amazingly consistent. I usually do 6 minute eggs because I love runny yolk, but 7-8 minute are perfect for egg salad sandwhiches.

Great video, I always learn so much from watching them.

I literally just did this for my wife last sunday but it did not turned out beautifull like this. Thanks for the video!!

love eggs like this and with a runny yolk.😍

you are the megs of your soft boiled eggs

I can just imagine the perfectly creamy filling for deviled eggs this yolk will make!

Chef John? I actually like the look of the cut yolk - it really shows the texture of the yolk well and gives nooks and crannies for the salt to get into. I'm gong to make these soon.

bruh i tried ur hard boiled eggs recipe from years ago... & it only worked perfectly once ... omfg ... time to try this

Eggcellent! Aaaah just had to, couldnt resist.

Lol, when you said "let me show you one more trick," I was totally expecting you to eat the egg, and say "vanished!"

I love this technique! Mmmm eggtastic

I use to eat a dozen eggs over easy, 3 side orders of toast, 3 side orders of bacon with 3 glasses of orange juice with a coffee while I waited. When done with the eggs I would soak up the yolk with the toast. Did that 5 days a week for 15 years.

will try, love a soft egg for breakfast