Every-Way-To-Cook-Eggs #food #USA #EGG
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00:00There are so many different ways to prepare an egg, and it can be hard to choose, which is why
00:07I'm going to show you every different way to cook an egg. Before I touch any eggs, I'm going to let
00:14you in on a little secret. I don't really like eggs. We're going to do this anyway. We're starting
00:18off simple with boiled eggs. I'll do soft, then medium, then hard. And what makes this very simple
00:23is that they all cook in the same way, just with different timings. As I drop them in, notice that
00:27I'm being super, super careful. I'm not throwing the eggs in like a basketball. I'm slowly lowering
00:32them down and laying them right on the bottom of my pot. And then immediately, we want to start our
00:36timer. Since the fully hard-boiled egg is going to take 10 minutes, I'll set the timer to 10. But the
00:41very first eggs we'll pull are those soft-boiled eggs at 5 minutes. While our eggs are cooking, we need to
00:45prep an ice bath. The reason we need an ice bath is to quickly stop the cooking process, because when
00:50anything comes off the heat, it's going to continue cooking, and eggs are so sensitive and delicate
00:54that we need to shock them right away with this cold bath. Our timer says they've been going for
00:58almost exactly five minutes, which means I can go ahead and pull the first two of our eggs. These
01:03should be perfectly soft-boiled. Now, if you want a medium-boiled egg, those are going to take seven
01:08minutes. So we'll wait a bit more for those to finish up. Exactly seven minutes, so these can come
01:12out, which means our medium-boiled eggs are done. At this point here, we don't want these to cook much
01:16more, so that cold water is going to do the opposite of what our boiling water was doing. And when our
01:20timer goes off, those hard-boiled eggs should be done as well. Once we've waited a couple minutes
01:25for our eggs to cool down, I'm going to show you what all of these different eggs should look like
01:29on the inside. Here we have our soft-boiled eggs, then our medium, and then our hard. First, for our
01:34soft-boiled eggs, the white should be set, but that yolk inside should be nice and runny. These ones are
01:39much more delicate, so to open this one, I'll crack all the way around the egg, and then take off his
01:43little hat. And if I scoop inside, you should see this beautiful runny yolk with that egg white set all
01:49throughout. What's really fun with an egg like this is you can kind of mix it up in its own shell,
01:53and if you finish it with just a touch of salt and a little fresh cracked pepper, you've got this
01:57beautiful, almost fluffy, frothy, yolky bite. For medium-boiled eggs, the outside's going to be set,
02:05but the inside's going to be that nice jammy yolk that you see all over social media. One thing I love
02:09is that everybody has a different method of cracking open their eggs. I like to get one big piece off all
02:14at once. Now, if we slice in, you should see that we have this beautiful, squishy, jammy yolk in the
02:20middle, and a nice, soft, squishy white on the outside. And this, for me, is one of my favorite
02:24ways to cook and eat an egg. I'm going to open our second one and see if it's any better. There's
02:28something so satisfying about cooking the perfect medium-boiled egg. A hard-boiled egg needs no
02:33introduction. These are probably the easiest of the three to cook. If you've boiled it for longer than
02:38that 10-minute mark, the full egg should be firm and set. When I cut this one open, we should have a
02:43fully set yolk, and the white will be firmer. I'd describe it even as a touch rubbery. Ooh, look
02:47at that yolk. Moving on, I'm going to show you the simple art of poaching an egg. The first step
02:52is to your pot of boiling water, add just a splash of vinegar. What the vinegar does is helps your egg
02:57keep a nice shape while it cooks. I'll start by cracking an egg into a fine mesh strainer, and as you
03:02can see, when I roll it around, we'll lose a little bit of that extra egg white. This here is an optional
03:07step, but it will give you cleaner poached eggs. The next step is to create a little vortex in your pot of
03:12boiling water. Once you get a nice little vortex going, quickly and carefully drop your egg into
03:17the center and let it swirl around. What that vortex is doing is spinning and keeping the egg
03:21right in the center, which working together with the vinegar is going to hold everything together
03:26to get us a nice clean poached egg. After about two to three minutes, you can start thinking about
03:30pulling out your poached egg. My favorite way to check if it's done is to just poke where that
03:34yolk is, and if it's nice and soft and squishy, and the white looks like it's firm enough, then it's done.
03:39The last little step some people do is trim off those extra little bits to make it look a little bit cleaner,
03:43and then you have yourself a beautiful poached egg. My favorite way to enjoy poached eggs is eggs benedict.
03:50I've been making this ever since I was a kid. I think it is one of the best breakfast foods out there.
03:55Oh my gosh, it looks so good. I'll finish these off with a touch of smoked paprika, and then because it's my favorite herb,
04:01just a few little bits of fresh dill. The moment I know you've all been waiting for,
04:05ah, it doesn't matter who you are, you can't not love that. Don't look at me like I'm crazy,
04:10but this is how I eat my eggs benedict. I basically don't want to see anything except for hollandaise
04:15sauce. Now it's ready to eat. One of the most classic ways to cook eggs at home is also over easy,
04:21over medium, or over hard. When a lot of people wake up in the morning and think to make some eggs,
04:25they think of making them like that. I'm going to start off with over easy, and the first step is just a nice bit of butter.
04:30I think that butter as opposed to oil gives better flavor to a fried egg. I'll start by cracking the
04:35egg super close to the base of the pan. Then, because over easy cooks very fast, I'll quickly
04:40hit it with a touch of salt and a bit of fresh cracked pepper, and once that egg white on the
04:44bottom has set, quickly go under it with your spatula and give it a nice gentle flip. After just a few
04:49quick moments on that other side, our egg is done. For over medium, it's the same exact thing as over easy,
04:55but we're going to leave it just a few moments longer. Egg goes in, then we'll hit it with a nice
04:59pinch of salt, fresh cracked pepper, and once that's cooked for about a minute to a minute and a half
05:03on one side, shimmy your spatula right under it and give it a nice careful flip. The goal with our
05:08over medium egg is to have the inside of the yolk have just that right amount of gooeyness, while the
05:12outside of the yolk is more firmly set. Once the yolk starts to give just a bit of resistance, we can go
05:18ahead and take it off the heat. Now finally, for over hard, I'll crack my egg right into the center of
05:23my pan. As always, remember to hit it with just a nice pinch of salt, then the same with the pepper,
05:28and after you've cooked it for about two to three minutes on one side over medium heat,
05:31go ahead and give it a confident flip. If you don't want a broken yolk on your egg,
05:35it's important to just leave it for a few moments after you've flipped it over. Then,
05:38once we know that yolk has set, it's okay to reposition it. Once you've cooked it for another
05:43two to three minutes on that side, you can go ahead and take it off the heat. Over easy,
05:47over medium, and over hard. When I cut through the over easy, you should see that there is a perfect
05:52yolk right in the center. Look at all that yolkiness. For the over medium, when I cut in,
05:57there should be just a touch of yolk in the center if I press down. And if you've timed it properly,
06:02the yolk should look something like this. A little bit firm to the touch on the outsides,
06:06but still with a bit of yolk. And finally, over hard. If you like your eggs over hard,
06:10I don't know what to tell you. It's sort of like liking a well-done steak. An egg shouldn't
06:14sound like that. I'm all for those nice crispy edges that you get when you cook it for a bit longer,
06:18but why would anybody want to cook an egg like that? Normally, I would never do this. The only good
06:23part is the crust. This is not right. This is not how you should cook an egg. Sunny-side-up eggs are,
06:29I think, a really fun way to cook eggs. We'll start our pan over medium heat and add in just a touch of
06:34butter. But then in this pan, I'm going to add a bit more butter because I like my sunny-side-up eggs
06:39with some brown butter. You could try to do it all in the same pan, but that timing is a little bit
06:42tricky. Now, into the center of my pan, I'll crack my egg. Then I'll turn down the heat a bit lower and add
06:48on a lid. You can see immediately that lid fogging up just a little bit, which will help to sort of
06:52steam the top of the whites. After literally 30 to 45 seconds, you'll see that all the whites on the
06:57outside of our egg should be fully set. And that top yolk in the middle is perfect. Over here, I'm just
07:02going to give my brown butter a little shake. And while that finishes up, I'll bring my egg over to
07:06my plate. We'll add a little bit of chili oil or chili crisp. That is art. I should auction this egg.
07:11And once my butter is nice and brown, I'll add in some of that brown butter foam, being careful not to touch the
07:16yolk. And that's it. You could either say it looks like a mess or you could say it looks perfect,
07:20but that is my favorite way to eat a sunny-side-up egg.
07:26Delicious. It tastes really good, but I think it looks even better than it tastes.
07:31Maybe I do like eggs. I've got a very simple method for scrambled eggs. I'm going to make mine
07:36with three eggs. And we start by simply cracking all three eggs into a cold nonstick pan. It's very
07:42important that you make sure the pan is nonstick. Next, before doing anything else,
07:46grab a few bits of butter, then cut it up into a few small cubes, and add this to your pan.
07:51We'll turn the heat to medium-low, and then begin stirring. You may have seen Gordon Ramsey do a
07:55method for eggs like this before. The way it all happens from here is stirring 30 seconds on the
08:00heat, then 30 seconds off, but still keeping that flame on so we have it ready when we need to go back.
08:05And it basically prevents overcooking so your scrambled eggs don't become rubbery. As you stir,
08:09keep a timer in your head. 30 seconds on, then 30 seconds off. Always making sure to scrape
08:14every part of the pan at any given moment to make sure no egg sits in one place for too long.
08:19What we're basically doing right now is breaking apart all those egg curds to give us a very
08:23silky smooth final product. I know this might look like overkill, but in reality it only really takes
08:28a couple minutes, and after trying a lot of different types of scrambled eggs, this one is
08:31by far my favorite. You can see now that the eggs are starting to clump up just a bit. So at this point,
08:35we'll go back and forth a few more times, but have to be ready to season. To season our eggs,
08:39I'll go in with a touch of salt. The reason we don't add it earlier is because it can mess with
08:43the structure of the eggs. Just a touch of fresh cracked pepper, and my secret ingredient, chicken
08:48bouillon powder. This is a trick from my grandfather who didn't cook much, but got me to fall in love
08:53with good scrambled eggs. It adds this incredible umami creaminess, and I still use the exact brand
08:58that he always used. Once we've added those seasonings, back onto the heat where we'll stir it up
09:02just a little bit more, and this is the point where we can really let those eggs start to set. I like to
09:07serve my scrambled eggs when they're still just a bit glossy, because remember, these are still going
09:11to cook as they sit on the plate. If you have creme fraiche and you want to add a bit of extra
09:15creaminess at the end, fold just a touch of creme fraiche into your eggs with that seasoning, but
09:19otherwise, just to keep them nice and fancy, I like to top them off with just a few chives. And those are
09:23my grandpa's scrambled eggs. Some would say the most difficult type of egg to prepare is the classic
09:29french omelette. If you follow a few simple steps, it's really not as bad as it looks. If you're trying to make
09:34one omelette, three eggs into a bowl, notice how I'm whisking with a fork instead of a regular whisk,
09:39because a whisk would give us too many air bubbles. Then we'll turn our burner to medium-low heat,
09:43we want this process to be nice and slow, and then add in one or two small squares of butter. And in
09:48goes our egg, all at once. Working quickly, similar to making those scrambled eggs, we want to start
09:53scraping the sides of our pan to make sure that no bits of eggs sit in the same place for too long.
09:58The key here is to cook all of the eggs slowly and evenly, and if you need to move your pan off the heat
10:03once in a while to make that happen, then do that. Notice how I'm constantly scraping right
10:07up against the sides of the pan to keep nice clean edges on my omelette. Back on the heat,
10:11keep stirring constantly. Try to think of it like you want to cook every little bit of egg in here
10:15the exact same amount of time. And as it gets later in the process, what I'm looking for now is how
10:20jiggly the egg is on top. Making a perfect french omelette takes a lot of patience. Part of you is just
10:25going to want to turn up the heat and just finish the egg, but it's important that you wait and take it slow.
10:30Now that there's barely any jiggle on the top of the egg here, I'm going to move the pan around
10:34on the flame to get the pan right above those areas that have the most jiggle to try to fully
10:38set that egg. And now is your time to add in any toppings or perhaps just a bit of seasoning to
10:43finish up your omelette. If we can fix that last little bit of jiggle on the top here, we are ready
10:47to roll. Turn off the heat, get your plate, and then ever so carefully with your spatula, begin to fold
10:53that egg up and over itself and eventually onto your plate. Then to finish it off, keep it simple. Just a few
10:59chives sprinkled carefully over the top and your french omelette is complete.
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