- 2 days ago
Today we are making a very tasty and easy recipe that you can easily prepare at home. The taste of this dish is so amazing that everyone will ask for it again and again!
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CreativityTranscript
00:03There 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
00:14let
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
00:41the
00:41very first eggs we'll pull are those soft-boiled eggs at 5 minutes. While our eggs are cooking, we need
00:45to
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 the 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
01:20our timer
01:21goes off, those hard-boiled eggs should be done as well. Once we've waited a couple minutes for our
01:26eggs to cool down, I'm going to show you what all of these different eggs should look like on the
01:29inside. Here we have our soft-boiled eggs, then our medium, and then our hard. First, for our soft-boiled
01:35eggs, the white should be set, but that yolk inside should be nice and runny. These ones are much more
01:39delicate, so to open this one, I'll crack all the way around the egg, and then take off his little
01:44hat,
01:44and if I scoop inside, you should see this beautiful runny yolk with that egg white set all throughout.
01:49What'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,
01:57you've got this beautiful, almost fluffy, frothy, yolky bite.
02:02For medium-boiled eggs, the outside is going to be set, but the inside is going to be that nice,
02:06jammy yolk that you see all over social media. One thing I love is that everybody has a different
02:10method of cracking open their eggs. I like to get one big piece off all at once. Now, if we
02:15slice in,
02:16you should see that we have this beautiful, squishy, jammy yolk in the middle, and a nice,
02:21soft, squishy white on the outside. And this, for me, is one of my favorite ways to cook and eat
02:25an
02:25egg. I'm going to open our second one and see if it's any better. There's something so satisfying
02:29about cooking the perfect medium-boiled egg. A hard-boiled egg needs no introduction. These are
02:34probably the easiest of the three to cook. If you've boiled it for longer than that 10-minute mark,
02:39the full egg should be firm and set. When I cut this one open, we should have a fully set
02:43yolk,
02:43and the white will be firmer. I'd describe it even as a touch rubbery. Ooh, look at that yolk.
02:48Moving on, I'm going to show you the simple art of poaching an egg. The first step is to your
02:52pot
02:53of boiling water, add just a splash of vinegar. What the vinegar does is helps your egg keep a
02:57nice shape while it cooks. I'll start by cracking an egg into a fine mesh strainer, and as you can
03:02see,
03:02when I roll it around, we'll lose a little bit of that extra egg white. This here is an optional
03:07step,
03:07but it will give you cleaner poached eggs. The next step is to create a little vortex in your pot
03:12of
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 yolk
03:34is,
03:35and 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
03:43bit cleaner, and then you have yourself a beautiful poached egg. My favorite way to enjoy poached eggs
03:49is eggs benedict. I've been making this ever since I was a kid. I think it is one of the
03:54best breakfast
03:54foods out there. Oh my gosh, it looks so good. I'll finish these off with a touch of smoked paprika,
03:59and then because it's my favorite herb, just a few little bits of fresh dill. The moment I know you've
04:04all been waiting for, it doesn't matter who you are, you can't not love that. Don't look at me like
04:10I'm crazy, but this is how I eat my eggs benedict. I basically don't want to see anything except for
04:15hollandaise sauce. Now it's ready to eat. One of the most classic ways to cook eggs at home is also
04:20over easy, over medium, or over hard. When a lot of people wake up in the morning and think to
04:24make
04:25some eggs, they think of making them like that. I'm going to start off with over easy, and the first
04:29step
04:29is just a nice bit of butter. I think that butter, as opposed to oil, gives better flavor to a
04:34fried
04:34egg. I'll start by cracking the egg super close to the base of the pan. Then, because over easy
04:39cooks very fast, I'll quickly hit it with a touch of salt and a bit of fresh cracked pepper, and
04:43once
04:43that egg white on the bottom has set, quickly go under it with your spatula and give it a nice
04:48gentle
04:48flip. After just a few quick moments on that other side, our egg is done. For over medium, it's the
04:53same
04:54exact thing as over easy, but we're going to leave it just a few moments longer. Egg goes in,
04:58then we'll hit it with a nice pinch of salt, fresh cracked pepper, and once that's cooked for about a
05:02minute to a minute and a half on one side, shimmy your spatula right under it and give it a
05:06nice
05:06careful flip. The goal with our over medium egg is to have the inside of the yolk have just that
05:11right amount of gooeyness, while the outside of the yolk is more firmly set. Once the yolk starts to
05:15give just a bit of resistance, we can go ahead and take it off the heat. Now finally, for over
05:20hard,
05:21I'll crack my egg right into the center of my pan. As always, remember to hit it with just a
05:25nice
05:26pinch of salt, then the same with the pepper, and after you've cooked it for about two to three
05:30minutes on one side over medium heat, go ahead and give it a confident flip. If you don't want
05:34a broken yolk on your egg, it's important to just leave it for a few moments after you've flipped it
05:38over. Then, once we know that yolk has set, it's okay to reposition it. Once you've cooked it for
05:42another two 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
06:01properly,
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 sound
06:14like that.
06:15I'm all for those nice crispy edges that you get when you cook it for a bit longer, but why
06:19would
06:19anybody want to cook an egg like that? Normally, I would never do this. The only good part is the
06:24crust. This is not right. This is not how you should cook an egg. Sunny-side-up eggs are, I
06:29think,
06:30a really fun way to cook eggs. We'll start our pan over medium heat and add in just a touch
06:34of butter,
06:35but then in this pan, I'm going to add a bit more butter because I like my sunny-side-up
06:38eggs with some
06:39brown butter. You could try to do it all in the same pan, but that timing is a little bit
06:42tricky.
06:43Now, into the center of my pan, I'll crack my egg. Then I'll turn down the heat a bit lower
06:48and add on a lid.
06:49You can see immediately that lid fogging up just a little bit, which will help to sort of steam the
06:53top of the whites. After literally 30 to 45 seconds, you'll see that all the whites on the outside of
06:58our egg should be fully set, and that top yolk in the middle is perfect. Over here, I'm just going
07:02to
07:02give my brown butter a little shake. And while that finishes up, I'll bring my egg over to my plate.
07:07We'll add a little bit of chili oil or chili crisp. That is art. I should auction this egg. And
07:11once my
07:12butter is nice and brown, I'll add in some of that brown butter foam, being careful not to touch the
07:16yolk.
07:17And 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 non-stick pan. It's very
07:42important that you make sure the pan is non-stick. Next, before doing anything else, grab a few bits
07:47of butter, then cut it up into a few small cubes, and add this to your pan. We'll turn the
07:51heat to
07:52medium-low, and then begin stirring. You may have seen Gordon Ramsay do a method for eggs like this
07:56before. The way it all happens from here is stirring 30 seconds on the heat, then 30 seconds off,
08:02but still keeping that flame on so we have it ready when we need to go back. And it basically
08:06prevents
08:06overcooking so your scrambled eggs don't become rubbery. As you stir, keep a timer in your head.
08:1130 seconds on, then 30 seconds off. Always making sure to scrape every part of the pan at any given
08:16moment to make sure no egg sits in one place for too long. What we're basically doing right now is
08:20breaking apart all those egg curds to give us a very silky smooth final product. I know this might
08:25look like overkill, but in reality it only really takes a couple minutes, and after trying a lot of
08:30different types of scrambled eggs, this one is by far my favorite. You can see now that the eggs are
08:34starting to clump up just a bit. So at this point we'll go back and forth a few more times,
08:37but have
08:37to be ready to season. To season our eggs, I'll go in with a touch of salt. The reason we
08:41don't add
08:42it earlier is because it can mess with the structure of the eggs. Just a touch of fresh cracked pepper,
08:46and my secret ingredient, chicken bouillon powder. This is a trick from my grandfather who didn't cook
08:52much, but got me to fall in love with good scrambled eggs. It adds this incredible umami creaminess,
08:57and I still use the exact brand that he always used. Once we've added those seasonings, back onto the heat
09:02where we'll stir it up just a little bit more, and this is the point where we can really let
09:05those
09:05eggs start to set. I like to serve my scrambled eggs when they're still just a bit glossy, because
09:10remember these are still going to cook as they sit on the plate. If you have creme fraiche and you
09:14want
09:14to add a bit of extra creaminess at the end, fold just a touch of creme fraiche into your eggs
09:18with that
09:18seasoning. But otherwise, just to keep them nice and fancy, I like to top them off with just a few
09:22chives.
09:23And those are my grandpa's scrambled eggs. Some would say the most difficult type of egg to prepare is the
09:28classic French omelette. If you follow a few simple steps, it's really not as bad as it looks. If you're
09:34trying to make one omelette, three eggs into a bowl. Notice how I'm whisking with a fork instead of a
09:38regular whisk, because a whisk would give us too many air bubbles. Then we'll turn our burner to medium
09:42low heat. We want this process to be nice and slow. And then add in one or two small squares
09:48of butter.
09:48And in goes 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
09:57too long.
09:58The key here is to cook all of the eggs slowly and evenly. And if you need to move your
10:02pan off
10:03the heat once in a while to make that happen, then do that. Notice how I'm constantly scraping
10:06right up 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
10:20how
10:20jiggly the egg is on top. Making a perfect French omelette takes a lot of patience. Part of you is
10:25just
10:25going to want to turn up the heat and just finish the egg, but it's important that you wait and
10:29take
10:29it slow. Now that there's barely any jiggle on the top of the egg here, I'm going to move the
10:34pan
10:34around on the flame to get the pan right above those areas that have the most jiggle to try to
10:38fully set
10:39that 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
10:47ready to roll.
10:47Turn off the heat, get your plate, and then ever so carefully with your spatula, begin to fold that
10:53egg up and over itself and eventually onto your plate. Then to finish it off, keep it simple.
10:59Just a few chives sprinkled carefully over the top and your French omelette is complete.
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