Seeing you put some much effort only to get under 2k views but you still kept going. Makes me so happy to see there's now a 100k subs and nearly 80k ot them in one week.
@@connorkenway09 Im late to the party but do read the comments so gather how fast he has grown. Well deserved too imo. Love to see other people take happiness from the success of someone they support. Ty for reply amigo.
nice experiment. if its true about an ice bath making eggs harder to peel (although that has not been the case for me), the point of the ice bath is to halt the cooking. whether or not the shock of the cold water causes the whites to contract and separate from the shell easier, that would be a secondary benefit. by far the one factor thats affected the ease of peeling eggs in my professional cooking career has been the age of the eggs. and although i have been steaming eggs in recent history, thats only a matter of convenience and conservation since my restaurant has a rational oven and it doesnt require setting up a pot of water that will get dumped after the eggs are cooked (california is always in a drought). there is one method you did not try. eggs in cold water, bring to boil, turn off heat and cover, let sit for 10 minutes, ice bath. this method has never failed me to produce consistently perfect boiled eggs. its too bad you didnt cut into all the eggs you cooked on camera. it would have been interesting to see what the yolks looked like for each of those methods, provided you cooked all of them for the same 12 minutes.
What the yolks and whites tasted like along with how they felt when you ate them (ie were the yolks dry or chalky or the whites like rubber etc.) would have been helpful too.
I came over from tic tok. As a pro chef for...ever!!...tons of salt or baking soda help with release by chemical reaction with the calcium of the shell. Fresh vs too old is critical too. Fresh eggs are really tough to shell. A good hack, but only if hard boiled, is a small Mason jar half full of water and shaken helps with getting the shell off easily.
Pressure cooker set for rice with time adjusted to 3 minutes. Put eggs into steamer basket directly from the refer over cold water. Relieve pressure as soon as time is up, then put them into cold water and peel easily no matter how new or old.
I just used a method from RU-vid for the first time. You tap the larger end of the egg on a counter until a small dimple forms on the end of the egg. Then immerse in boiling water, let the water return to a boil, then turn off and cover for 12 minutes. Cool in ice only until cool. I peeled 31 perfect eggs....and these were Costco organic eggs, which are the hardest to peel with the toughest membrane I've ever seen.
Thank you for the test. I eat 2-3 soft boiled organic eggs every morning for breakfast. I do the boil water first method. I also find it easier to peel eggs, boiled or soft, when they are peeled immediately after cooking. I always make sure I start peeling at the end that appears a little larger and hit them with a large spoon all over to get them nice and cracked. When starting I try to find the membrane and include as much of it when peeling. When I get under the membrane just right, often I can easily peel the entire shell off in one piece.
Okay, so the best method is to put eggs in boiling or steaming water let cook for 12? minutes then peel when they are warm? My question would also be what temperature should the eggs be before you heat them? Dan
I’m curious if there’s a difference between farm fresh eggs (obtained from chickens raised by yourself or someone) or store bought? I used to have chickens and their shells were always significantly thicker than those I’ve bought at a store. They were also better tasting! Thanks for these suggestions!!
Grey Moon If you check out the article by Kenji he touches on this. He got eggs that were 2 days old from a farm, the normal grocery store ones and still the temperature was what mattered most based on the data!
You should also try piercing the bottom of the egg, where the gas pocket is. If you pierce it only on a single point, some boiling water can get inside the egg and force the membrane away from the white. It is a technique the Japanese use for their ramen soft boiled eggs and it made a world of difference for me with the already boiling water combined, most of my eggs come out perfect maybe aside from me breaking the shells a bit too forcefully and tearing the white around the yolk about 1/8 eggs, but that's the force applied, not the cooking method.
I have heard and have tried starting out by bring my eggs to room temperature first before boiling or steaming and that seems to also help compared to taking them straight out of the fridge.
This was helpful. I’d love to see the experiment cooked in baking soda, in salt, or vinegar. Ive heard any of those helps. Ps> I’ve been making your baked fries after cooking in salted water. Life changing. Never getting McDonald’s again. 🍟 😋
I've been starting in cold water so will start now in boiling and see if I get any improvement. I still think peeling in cold water is best. Ice water is not necessary.
When I drop a cold egg into boiling water sometimes it cracks and when I remove it the shell tears the egg. Putting a cold egg in cold water and heating slowly seems to work best for me.
Ethan, nice props to Kenji and I like the "eggs-speriment"--IFLS. Until his article I, too, was using an ice bath and with mixed (and sometimes frustrating) results. He was smart enough to enlist his customers to peel those 700 eggs. I steam my eggs for 8.5 minutes for a nice jammy yolk. Times differ due to elevation (I am at 750 feet) and how hard you want the yolk. Did you get a green ring at 12 minutes? That seems like a long time to me. Cheers, mate!
I actually didn't get any green rings in any of the eggs. Kenji talked in the article that it is more likely in the two boiling methods, but I didn't have any for all the methods! Makes me wonder if there is something else at play.
I find the best method is to 1) let eggs sit out and come to room temp 2) steam 3) ice bath 4) smack egg on bottom of egg and then peel from the bottom area
Awesome video ethan. i went and got the eggs from the farmer. started them in cold. 5 minutes to a boil. Put warmer than warm water in a bowl put the eggs in the warmer than warm water after they boiled. run the tap warm like the bowl . Tap a line around the egg while its still warm in the bowl test the temp. dont wanna burn your hand, use the water like a drum, tap the egg with the water when you feel its not removing that stuck shell. dont hold the egg under the running water. DO NOT CHANGE THE TEMP OF THE EGG TO FAST. The shell of the egg is seperate from the inside. Changing the temperature of the shell to fast will cause it to stick. Excellent video Ethan. You have some of the best videos on youtube.
I heard u should crack them all over and then put them back in the water. This apparently will let water come into the egg and make it let go of the shell. Looked hella easy to peel in the video, not sure how real it is tho.
I was always told the age of the egg matters as well. Like fresh eggs don't hard boil as easy as an egg that's been sitting in the fridge for a while. The more you know.
It's not about the cooking method.. It's about the peeling method lol. But even then.. THIS isn't the best cooking method. Best cooking method is air fry it at 300F for 10 minutes (for orange not yellow yoke). While running a light stream from faucet. peel/make a small strip the long way down the egg. After that use a small spoon and wedge it between the egg and the shell where you made that that strip. Do a vibrating motion to "cut" between the shell and the egg when you feel the spoon getting stuck. Once mastered, takes less than a minutes to peel an egg.. And the only thing you have to clean is a spoon
Absolutely wrong!!! Eggs crack easily when going from cold to hot, so you have to take that into consideration, especially with new Eggs... It's smarter to always start in cold water :) Don't boil Eggs, steam them in just a half inch of water, that way it cooks more perfect, being it's a constant heat in the whole pot, and at the same time, you save energy, water, money and time for the water to boil :) For peeling, it doesn't matter about the age of the Eggs, now THAT, is a myth, it's simply people doing it wrong, like always! Drain the water, add the Eggs to cold water, either in the pot or another container, doesn't need to be ice water, that's another MYTH, but let them cool down, and then either add them to the pot, or a container, with a half inch of cold water, add a lid, and shake, and all the shells will fall off on their own in about 5 - 10 seconds of shaking :) It's literally a sport in Japan, and was featured on a game show, now THAT WORKS!!! An extra note, store your Eggs upside down in the fridge, they get an extended life from the normal lifespan of 1 month to 4 months :)
I've made thousands of HB eggs and start with room temp water and cover eggs by about 3/4 of a inch with water and add a tablespoon of salt and wait until rolling boil then boil for one minute, remove from heat, cover and let stand for 12 minutes then give cold water bath until they are slightly warm and start peeling. I leave the eggs submerged in the same pot with a small stream of luke warm water coming out of the faucet, crack on all sides and crack the big end pulling the big end off first and letting some water get under the shell and peel. On larger eggs you can sometimes squeeze the egg once it's half way peeled and get the whole other half of the shell to come off in one piece. Once peeled I place the egg on a paper towel on a plate, after all are peeled I use another paper towel to dry off the tops, you can roll the eggs under the paper towel to get all sides dry, place into a container and refrigerate. Clean up is easy because all the shells are still in the pot of water, I reach in and crack all the shells into small pieces, drain the pot against the side of the sink and use the paper towels that you used to dry off the eggs to grab the shells and wipe the pot clean. The yoke is still creamy, not dry ! If you prefer a yoke with a center that's still a little creamier just sit covered for 10 minutes. My main reason for commenting is, you didn't do a ice bath or a cool water bath.
I have the secret. It works everytime. It works 10x better than anything else. I found it accidentally. It seems no one knows but me. It is also a very very simple step. I wish i could monitize it somehow.
So here's my method that works perfectly for me. I prefer yolks that are dark yellow, but not liquid in any way. 8 Qt Pressure Pot Method: (aka pressure cooker) 1. Pour 1 cup of water into the pressure pot. 2. Place 12 eggs in the pressure pot basket. 3. Place the basket rack & basket of eggs into the pressure pot. 4. Put the lid on the pressure pot & put the pressure spinner/wobbler on the lid steam port. 5. Place the pressure pot onto an electric stove. 6. Set the temp to high. 7. The steam output from the pot will start to become steady within a few minutes. When this happens, reduce the temp to med. high. 8. Set a timer for 6:30. 9. When the timer goes off, remove the pressure pot from the stove & release the steam. 10. Remove the lid & place the eggs in a bowl full of cold tap water. 11. When the water in the bowl starts to become warm, drain it & refill it with cold tap water. After a few times, the water will remain cold. Let the eggs sit in the cold water for a few minutes. 12. Crack the shells of a couple eggs & easily peel them. Enjoy the tender steamed eggs! Store the other eggs in the original egg carton & place in the fridge to snack on all week!
@@EthanChlebowski a serving of the dish. Is a serving 1 cup or 2 cups etc. You listed out the calorie carbs per serving at the end of the video. But what I am asking is , is a serving 1 cup, 2 cups ?? How much is considered a serving?
Moses Reinhardt Are you talking about a different video? This is for hard boiled eggs. I didn’t list out any calories in this. For videos where I list out calories, one serving is what is on the plate.
@@EthanChlebowski oh my! It is a different video that I commented on, how the hell did I do that!?? Lol. I was referring to the polish Hulaski, the cabbage and egg noodle mix. Is that you? If not I apologize.
