PERFECT BOILED EGGS (EVERY TIME) | hard boiled eggs + soft boiled eggs

PERFECT BOILED EGGS (EVERY TIME) | hard boiled eggs + soft boiled eggs

August 17, 2019 100 By William Morgan


– Hey everyone and welcome
back to my channel.
Today I’ve got a new healthy
basics video for you,
and it’s perfect timing,
as Easter is right
around the corner.
So today I’m gonna show
you how to make the
most perfect, soft-boiled
and hard-boiled eggs,
and I think that my method
is pretty fool-proof.
Most online tutorials
will have you placing eggs
in a pot of cold water and
bringing that to a boil
for hard-boiled eggs,
yet for soft-boiled eggs
you place those in a pot of hot water,
and that can get pretty
confusing and make it difficult
if you wanna cook soft-boiled
and hard-boiled eggs
at the same time.
So today I’ll show you my
method which, spoiler alert,
it’s the same for both.
Not only is it super easy,
but it also prevents you
from accidentally over-cooking your eggs,
and ending up with that
green tinge around the yolk.
You’ll end up with perfect
eggs, every single time.
So, let’s dive in.
The main reason I don’t
cook my hard-boiled eggs
starting from cold water
is this right here.
Pots made from aluminum, stainless steel,
and cast-iron can vary quite
a bit in how quickly they
come to a boil and retain their heat.
And I’ve found that
those discrepancies can
greatly affect how your eggs turn out,
especially when it comes
to soft-boiled eggs
or accidentally over-cooking
hard-boiled eggs.
So for the most consistent eggs,
I always prefer to boil my water first,
and today I’m using a stainless steel pot,
but when you boil your water first,
it doesn’t matter what
type of pot you use.
Fill your pot with enough
water that it’ll cover
the eggs by about an inch,
then bring it to a boil.
While I’m waiting for the water to boil,
I’ll remove my eggs from the fridge,
which gives them just a
couple of minutes to warm up.
Now many people say that
you should use at least
week old eggs, as they’re
easier to peel, but
I’m usually not that
good at planning ahead.
I purchased these eggs
yesterday, and as you’ll see
I had no problems peeling them.
Next, you wanna prepare
an icy, cold, water bath
for your eggs, as this is what
will immediately stop them
from cooking and retain the
texture that you’re aiming for.
Alright, so now that our water is boiling,
we can add our eggs.
Turn the heat to low
while you add the eggs,
as this will stop them from
bouncing around and cracking.
But once you’ve placed
them all in, you can turn
the heat back up.
I love my stainless steel
skimmer, as it makes
adding and removing the eggs
from the pot super easy,
and I’ll link this in the
description box below.
As soon as the eggs have
been added to the water
I start a timer.
And today, because I’m
showing you a variety of eggs,
I’ll remove them at six,
eight, 10, 12 and 14 minutes,
which spans a pretty wide
variety of soft-boiled
and hard-boiled eggs.
(uplifting music)
Now, not to get the eggs all mixed up,
I’m writing their cook
time on the shell today
after they’ve had a minute to cool down
in the ice water bath.
(uplifting music)
When it comes to peeling the
egg and removing the shell,
I always find it’s easiest
to start at the thick
end of the egg.
There’s usually a bit of
an air bubble on that end,
and it’s easier to get under the membrane
that separates the shell from the egg.
Running the egg under cold
water while you’re peeling
helps as well.
(uplifting music)
Alright, let’s slice open these eggs,
and see how they turned out.
This first egg is our six
minute egg, and it should be
quite soft with a liquidy
yolk but the whites should
be fairly cooked.
For our eight minute egg,
the yolk will still be soft,
but it’s not liquid or jammy anymore.
Our 10 minute egg is the
softest of what I’d consider
hard-boiled and there’s
just a smidge of softness
left in the yolk.
Our 12 minute egg is a bit
firmer, with a lighter yolk,
and this is the time I
cook most frequently,
when I make hard-boiled eggs.
Lastly, our 14 minute
egg is your traditional,
hard-boiled egg, with the
lightest yolk and a firm white,
but it’s not overcooked
and there’s no green tinge
around the yolk.
Once you get the hang of
cooking eggs this way,
you can experiment with the
time that you like best.
And by starting all of
the eggs at the same time
in boiling water, you can
easily cook an assortment
for the entire family,
including six, eight,
10, 12, and 14 minute eggs.
When it comes to my personal
preference, I’ll make
six minute eggs if I’m
serving up soft-boiled eggs
in an egg cup, and you guys
know from my meal prep video,
that I love six and a half minute eggs,
which are soft but slightly jammy,
to top on toast and salads.
For hard-boiled eggs,
I’ll use 12 minute eggs
in my potato salad recipe
or for deviled eggs.
Alright, that’s it for
today’s egg cooking tutorial.
I hope you guys enjoyed
this video, and if you did,
make sure to give it a
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next week’s video.