[0 - 4] - Nonstick pans, nonstick pans, nonstick pans. (baby gibberish) Yeah, yeah.
[4 - 8] (bright upbeat music)
[8 - 11] - We love eggs at the Test Kitchen. They're inexpensive,
[11 - 14] quick cooking and they are the cornerstone of dishes
[14 - 15] from all over the world.
[15 - 16] Breakfast, lunch, and dinner.
[16 - 19] - From fried eggs, to poached, to scrambled, to sou vide.
[19 - 21] There are plenty of ways to cook eggs
[21 - 23] and plenty of equipment to help you do the job.
[23 - 24] - Today, Lisa and I are gonna show you
[25 - 27] some of our favorite egg cooking methods and gear.
[27 - 29] So you can cook eggs with the best of them.
[29 - 30] - First up, Hannah.
[30 - 33] (bright upbeat music)
[33 - 35] - So, scrambled eggs are an absolutely delicious,
[35 - 36] super easy dish to make.
[36 - 38] I make this almost every morning for my daughter.
[38 - 41] One of the key tools I use is a whisk, here.
[41 - 44] And you wanna be careful when you're whisking eggs.
[44 - 47] If you whisk too much, they can get tough.
[47 - 50] But a nice gentle whisk to combine
[50 - 51] is a super quick and efficient way
[51 - 54] to get beautifully emulsified creamy eggs.
[54 - 56] This is our winner here by OXO,
[56 - 58] we love the soft cushy handle.
[58 - 61] It's also got a nice balance, you can rest it here.
[61 - 64] It doesn't flip out and throw your eggs, your butter,
[64 - 66] or whatever everywhere.
[66 - 68] The other thing we love about this whisk was the wires.
[68 - 71] They were perfectly sized, they weren't too big,
[71 - 72] if they're too big, they don't quickly
[72 - 74] and efficiently move through the liquid.
[74 - 75] If they're too small,
[75 - 76] they don't have enough oomph behind them
[76 - 78] to really turn the food over.
[78 - 79] These are right in the middle,
[79 - 82] just like Goldilocks and they really efficiently
[82 - 84] and quickly moved through foods.
[84 - 86] We really love this whisk, it feels like an extension
[87 - 91] All right, so I'm gonna crack some eggs in here
[91 - 93] to start my scramble.
[93 - 97] At the Test Kitchen, we prefer a side to side,
[97 - 99] front to back method versus folding over
[99 - 101] and whipping like that.
[101 - 102] It's actually more efficient
[102 - 105] to go right like that, back and forth.
[105 - 108] So I'm whisking just a little bit,
[109 - 112] Just till it's nicely combined.
[112 - 114] Then I'm gonna add in a little bit of cream,
[115 - 119] a pinch of salt whisking again, back and forth,
[119 - 122] just so it's combined (whisks eggs) Beautiful.
[124 - 125] That was time to cook.
[125 - 127] All right, so if you're cooking eggs in a skillet,
[127 - 129] you need a nonstick surface.
[129 - 131] This is a stainless steel pan.
[131 - 133] You do not wanna use one of these.
[133 - 134] It's gonna be stick city.
[134 - 136] So let's get that out of here.
[136 - 137] For our scrambled eggs,
[137 - 140] I am going to use a cast iron skillet.
[140 - 141] If you've ever used one before,
[141 - 143] you know they're pretty darn heavy,
[143 - 145] but they're awesome pans.
[145 - 146] They retain heat really well.
[146 - 149] They actually radiate heat back out.
[149 - 150] You can shallow fry in them.
[150 - 153] You can do tons of different things in them.
[153 - 155] They are heavy, that is something to know.
[155 - 156] But our winner here by Lodge,
[156 - 158] we really liked it for a lot of reasons.
[158 - 160] And one of them is this little helper handle,
[160 - 162] helps you move it around a little bit.
[162 - 164] It also had a super broad cooking surface,
[164 - 166] so we could cook things in fewer batches.
[166 - 168] if you're like searing off meatballs,
[168 - 170] you can do it in two batches instead of three,
[170 - 171] which saves you some time.
[171 - 172] The seasoning on here.
[172 - 176] Lodge has awesome seasoning technology.
[176 - 178] Seasoning is basically like a layer of oil
[178 - 179] baked onto the which.
[179 - 181] And that's what makes it nonstick.
[181 - 183] You do have to care for the seasoning.
[183 - 185] You have to care for that coating a little bit.
[185 - 187] But we love this pan because it came
[187 - 189] with such good seasoning on it.
[189 - 190] We weren't starting from zero.
[190 - 193] We're starting with a great surface here
[193 - 195] and that use and care that you do,
[195 - 197] will just build on top of it.
[197 - 200] Also, this pan is reasonably inexpensive, which is awesome.
[200 - 203] And it's virtually indestructible.
[203 - 204] Every time I say that someone says,
[204 - 205] "Well, I broke it doing this,"
[205 - 206] but you have to be doing something
[206 - 211] really crazy to mess up cast-Iron skillet, permanently.
[211 - 213] And if you do get in a little fight with it,
[213 - 214] I'm gonna fight (sighs).
[214 - 216] To be honest, I'm going to fight with my carbon steel pan,
[216 - 217] this is Eddie.
[217 - 219] I did something to the surface.
[219 - 221] We're working it out.
[221 - 223] But that's the beauty of these pans,
[223 - 226] carbon steel and cast-iron, you can mess up the surface,
[226 - 228] but then you can bring it back.
[228 - 232] You get in a fight and then you make up and look it.
[232 - 233] We're in love right now.
[233 - 234] All right, let's head over to the stove
[234 - 236] and cook up these scrambled eggs.
[236 - 239] (bright upbeat music)
[239 - 243] All right, so as you can see, my eggs are gorgeous.
[243 - 244] They released beautiful.
[244 - 246] There's nothing stuck to the bottom of the pan.
[246 - 247] This is just some debris
[247 - 250] that I didn't get every single last speck of it.
[250 - 251] But if you can see the surface,
[251 - 252] it released everything beautifully.
[252 - 257] And that is one reason why cast-iron is so good for eggs.
[257 - 258] All right, so these are gorgeous
[258 - 261] scrambled eggs for the baby, but I love my yolks runny.
[261 - 264] So let's go make some fried eggs for me.
[264 - 265] I love fried eggs.
[265 - 268] It's crispy around the edges and then soft in the middle.
[268 - 269] Ah, just perfection.
[269 - 272] I am gonna cook these eggs in a non-stick pan right here.
[272 - 275] I have a traditional PTFE nonstick,
[275 - 277] which is basically like it's Teflon.
[277 - 279] There's a thin layer of plastic on this pan,
[279 - 282] which is what gives it that awesome release,
[282 - 284] makes it super easy to care for.
[284 - 287] You don't have to maintain the surface
[287 - 290] in a way that you do with cast-iron and carbon steel.
[290 - 292] But you do have to be careful with it.
[292 - 294] You can't get in there with a metal whisk.
[294 - 297] You can't get in there jamming it with a metal spatula.
[297 - 299] It's basically like a thin layer of skin.
[299 - 302] You need to care for your skin on top of your pan.
[302 - 306] All right, so I have are winning nonstick pan here, OXO professional.
[306 - 309] We love this pan, it has broad cooking surface.
[309 - 313] You can get a lot done in there, low flare sides,
[313 - 314] which is really great for access.
[314 - 317] You can get in there and flip stuff, super easily.
[317 - 320] Long handle that's not coated in a grippy material.
[320 - 321] There's no rubber on here.
[321 - 323] And that means it can go in the oven
[323 - 327] to slightly hotter temperatures, which is really awesome.
[327 - 328] It's still comfortable though.
[328 - 330] it's got rounded edges.
[330 - 333] It really fits in the hand nicely, nice and ergonomic,
[333 - 335] beautiful release for fish, for eggs,
[335 - 337] for super sticky things.
[337 - 339] So, you just have to be careful with nonstick.
[339 - 340] You don't wanna get it too hot.
[340 - 342] You don't want to get it off gassing.
[342 - 344] You need to take some care with the surface.
[344 - 348] We love fish spatulas, do not let the name turn you off.
[348 - 350] If you don't like fish, it's not about the fish.
[350 - 351] They're great for fish,
[351 - 352] but they're amazing for everything else.
[352 - 354] See that unique shape,
[354 - 357] it's so good to get up and under things and flip them.
[357 - 358] It's super nimble,
[358 - 360] but you'll notice I have two different materials here.
[360 - 363] I have a metal one, and I have this plastic one.
[363 - 365] Plastic one is great for non-stick surfaces.
[365 - 367] It won't damage them, you can get in there.
[367 - 369] You can be a little more cautious with your surface.
[369 - 372] And this is our winning nonstick safe spatula from Matfer
[372 - 374] and it's awesome, it is super ergonomic,
[374 - 377] has that awesome shape, they can get up under things
[377 - 381] and it won't damage your nonstick surface like this one can,
[381 - 382] if you're not careful.
[382 - 384] You just don't wanna leave this guy on a hot pan.
[384 - 385] 'Cause it can melt.
[385 - 387] It melt like 450 degrees,
[387 - 389] it's made from a fiber resin composite.
[389 - 392] So yeah, don't walk away and go check the mail
[392 - 393] or something with your hot pan,
[393 - 395] but you shouldn't be doing that anyways, it's not safe.
[395 - 396] Let's go make some fried eggs.
[396 - 400] (upbeat chiming music)
[403 - 404] This recipe is so cool,
[404 - 409] because basting, spooning fat over food is an amazing way
[410 - 412] to cook the tops, it helps things cook more evenly,
[412 - 415] but it's pain, you have to sit there, splattering.
[415 - 418] This actually creates like a self pasting situation.
[418 - 420] You put the lid on it, traps the heat,
[420 - 421] it's trapping the moisture and the steam.
[421 - 423] So these eggs are gonna be perfectly cooked,
[423 - 426] top and bottom, gorgeously crispy.
[427 - 428] You pull it off the heat after
[428 - 431] depending how you want your yoke, runny to firm.
[431 - 434] So there's some personalization in there.
[435 - 438] I have to see how the cook is. Okay.
[438 - 443] I wanted these semi firm, but really still look at that.
[443 - 447] Oh, absolute perfection.
[449 - 451] All right, so that was so easy, I love that basting effect
[451 - 453] with the lid there, the lid,
[453 - 455] I love also a multi-purpose lid.
[455 - 457] That lid, it goes on my cast-iron skillet.
[457 - 459] It goes on actually any of my 12 inch skillets.
[459 - 460] That lid is perfect for us.
[460 - 462] So love a multi-tasker.
[462 - 464] What kind of multitasking kitchen equipment do you love.
[464 - 466] Definitely tell us about that one in the comments.
[466 - 468] And make sure to like this video.
[468 - 470] So more egg loving people can find it.
[470 - 472] All right, now let's go check out Lisa.
[472 - 474] I can't wait to see how she makes her eggs.
[474 - 477] (upbeat tickling music)
[477 - 479] - First, I'm gonna to talk about hard cooked eggs.
[479 - 484] We have a fantastic recipe for easy peel, hard cooked eggs.
[484 - 485] And there's a few tricks involved
[485 - 487] and a few pieces of equipment.
[487 - 489] Lot of it is stuff you may already have.
[489 - 491] Our first is a large sauce pan.
[491 - 494] Now, I tested these for performance, for ease of use
[494 - 495] and for durability.
[495 - 498] I mean, I did thermal shocking where I heated them up
[498 - 500] and plunged them into ice water,
[500 - 501] and held them by the handle
[501 - 503] and whacked them on a cinder block.
[503 - 506] This pan endured everything with flying colors.
[506 - 508] It's by (indistinct) it's a four court,
[508 - 511] large sauce pan with a helper handle,
[511 - 513] which is this handle over here.
[513 - 515] Because it is pretty large when it's full.
[515 - 517] We love a few things about this pan.
[517 - 519] One is that it's a nice, good size pan.
[519 - 522] It's big and it has straight sides.
[522 - 524] So the flame will stay underneath,
[524 - 525] it doesn't leak up the sides.
[525 - 529] And it's easy to see into this pan and to see all the sides
[529 - 530] of it while you're cooking.
[530 - 533] It's got a handle and a lid handle
[533 - 535] that are made of solid stainless steel.
[535 - 538] Now stainless steel doesn't heat up quickly.
[538 - 540] So most of the time when you're using this pan,
[540 - 542] when you're gonna open it or move it,
[542 - 543] you don't even need a potholder,
[543 - 547] which is a big time saver and a big safety thing for me.
[547 - 548] I really enjoy that I don't have
[548 - 550] to go find a potholder every time .
[550 - 553] It has this even heating because aluminum transmits
[553 - 555] heat quickly, stainless steel slowly.
[555 - 558] So together, they really provide a nice combination
[558 - 561] that makes food cook beautifully.
[561 - 563] And this is very easy to handle.
[563 - 566] This cup shaped handle is actually another important point.
[566 - 567] Often when you're in the store
[567 - 568] and you're looking at sauce pans,
[568 - 570] and they have big cushy handles, that's great.
[570 - 574] Except when this is full of hot water and food,
[574 - 576] you do not want this pan to slip in your hand.
[576 - 578] And this cup shaped handle,
[578 - 580] which some people think of as uncomfortable,
[580 - 582] stays completely anchored.
[582 - 585] It's a little pricey, but this is one and done.
[585 - 587] You'll hand this down for generations.
[587 - 590] However, we do have a best buy by Tromatina
[590 - 592] It shares many of the same characteristics.
[592 - 594] The only thing I would say about the Tromatina,
[594 - 596] it doesn't cook quite as evenly
[596 - 598] and it's a little bit less durable,
[598 - 601] but mostly it's a terrific pan.
[601 - 603] And either of these pens will really put you
[603 - 604] in good stead.
[604 - 607] Another thing that we really like to use with this
[607 - 608] is a steamer basket.
[608 - 611] This was our winner, it's by OXO.
[611 - 614] It has a couple of things that other steamer baskets lack.
[614 - 617] One is these little, it folds way down for storage.
[617 - 619] And it has these little fold-out feet
[619 - 621] that really hold it high above water.
[621 - 623] I mean, the steamer basket does you no good
[623 - 626] if the water is inside it boiling.
[626 - 629] So this keeps it up above the level of the water.
[629 - 631] It also has tons of space.
[631 - 635] It opens out to this giant area
[635 - 637] and if that's not enough space,
[637 - 639] the stem unscrews and you can take it out.
[639 - 641] So you can put things like if you're going to steam,
[641 - 644] some chicken or something that you wanna fish,
[644 - 647] that you want to have more space to lay things across,
[647 - 650] it can hold a ton of dumplings, any kind of vegetable.
[650 - 651] It's really terrific.
[651 - 653] It also has a telescoping handle.
[653 - 657] So, when you're reaching into a big pot,
[657 - 658] if you're using this in a Dutch oven,
[658 - 661] you can leave this up and you don't have to reach in there
[661 - 664] and try to grab a little ring or something
[664 - 668] or it collapses down either to put in a lower pan
[668 - 669] or for storage.
[669 - 672] So, this is a great little steamer basket,
[672 - 673] and we really like it.
[673 - 675] Eggs are about precision.
[675 - 678] So our timer is a really big key tool here.
[679 - 681] This is an OXO timer.
[682 - 684] It can time three different cooking events.
[684 - 686] There's three little buttons on the side,
[686 - 688] pretty easy to use.
[688 - 690] It's great when you're doing a whole bunch of things at once
[690 - 691] that you're trying to keep track of.
[691 - 693] Yeah, you can use the timer on your phone,
[693 - 695] but sometimes you don't want your phone near things
[695 - 696] that you're frying or,
[696 - 699] you don't wanna risk dropping in a pot of boiling water.
[699 - 701] So this is a great timer.
[701 - 702] So let's get started.
[703 - 706] (bright upbeat music)
[712 - 715] Well, these have been in here steaming
[715 - 717] for almost 13 minutes.
[718 - 720] I've got a bowl of ice water
[720 - 722] because you wanna stop that cooking
[722 - 724] and that prevents you from getting
[724 - 727] that green ring around the eggs.
[727 - 728] (timer going off)
[728 - 730] That's my timer telling me it's time.
[731 - 733] And the really lovely thing about that timer
[733 - 734] is as good and loud.
[734 - 736] So, you know when it goes off.
[736 - 740] And this, even though this has been cooking for 13 minutes,
[740 - 742] this handle of this sauce pan is staying
[742 - 745] nice and cool because it's made of 100% stainless steel.
[745 - 749] My eggs are sitting here, looking gorgeous,
[749 - 751] using my slotted spoon.
[751 - 753] This is the winner of a testing of slotted spoons
[753 - 756] that we did, it's by Cuisine Art, it's stainless steel
[756 - 760] and it looks fancy, but it works super well.
[760 - 761] It's hollow in the handle.
[761 - 764] So it's pretty lightweight and easy to use and manipulate.
[764 - 768] It's got a nice smooth field, but it's grippy, a good angle.
[768 - 769] So when you reach in,
[769 - 773] you're still at a level inside the vessel.
[773 - 776] And this bowl is generous with little tipped up sides
[776 - 777] and huge holes at the bottom.
[777 - 779] So it really drains very quickly.
[779 - 781] So it's a great slotted spoon.
[781 - 784] You can make as many of these eggs as you like at a time,
[784 - 787] this basket holds plenty.
[787 - 789] You can even use this in a Dutch oven and do a ton of them
[789 - 794] with the wings fanned out, those wings on the steamer basket
[794 - 796] conformed to the size of your pot.
[796 - 797] So it's kinda nice.
[797 - 801] (bright upbeat music)
[803 - 805] Hot, also perfect.
[805 - 807] See, I am not the greatest at cooking eggs,
[807 - 811] but this recipe and this equipment really makes it work.
[811 - 813] It's tender, it's not rubbery.
[813 - 815] There's no green line.
[815 - 822] These eggs look good and I'm gonna taste it. Terrific.
[822 - 826] So, super easy recipe with the right equipment
[826 - 831] and you can make easy, peeled, hard, cooked eggs, anytime.
[831 - 834] Another way you can make eggs is using sous vide.
[834 - 836] Now this is our favorite sous vide circulator.
[836 - 838] It's the Joule by Breville.
[838 - 840] And it is really simple.
[840 - 843] It operates only via its app,
[843 - 845] it doesn't have any controls on it.
[845 - 847] It's a very small device, very lightweight and compact.
[847 - 848] This is the whole thing.
[848 - 851] We tested a whole bunch of sous vide circulators.
[851 - 852] We love this one,
[852 - 853] we also love one by ANOVA that has controls
[853 - 856] on the device for people who don't wanna use their phone.
[856 - 859] But let me tell you the app for this is super, super simple.
[859 - 861] We love that you can just set the temperature
[861 - 863] and the time you want by punching it in,
[863 - 865] almost like a phone dial.
[865 - 866] A lot of the other ones you're sitting there
[866 - 869] holding down buttons, scrolling up and down
[869 - 871] to the time and the temperature that you want.
[871 - 874] It's kinda cumbersome and they're much bigger devices.
[874 - 878] So the slimness of this so easy to take care of.
[878 - 880] So easy to use, it has a magnet in it,
[880 - 882] so it can stand up into metal pot.
[882 - 887] We can poach and soft cook eggs in 12 minutes in this,
[887 - 891] you can actually do as many eggs as you can fit
[891 - 893] into a large vessel
[893 - 896] and have them all perfectly poached at the same time.
[896 - 897] Ready when you are.
[897 - 901] So sous vide is a great way to make a lot of eggs
[901 - 903] or to make eggs to a very precise temperature,
[903 - 906] which is really important with eggs.
[906 - 907] I'm gonna get this going
[907 - 908] and we're gonna make some poached eggs
[908 - 911] with the sous vide cooker. And start.
[912 - 914] And there it goes.
[914 - 917] Now sous vide circulators or immersion circulators,
[917 - 921] basically have a little heat generating device
[921 - 924] and a water circulating device in this little stick.
[924 - 927] And it's just gonna circulate that water
[927 - 930] and heat it up to exactly 167.
[930 - 932] When it reaches that, it's gonna tell me,
[932 - 937] the app is already telling me that it's 104.2 degrees
[937 - 939] and I'm preheating to 167.
[939 - 942] It tells me when I started, when the water heats
[942 - 943] and when it's ready.
[943 - 945] And then it'll tell me to set the timer.
[945 - 950] Super easy, and it's ready, 167.3.
[950 - 952] It let me know that it's time.
[954 - 957] now, it's gonna correct back down to 167.
[957 - 960] It'll keep it right around there within one degree.
[960 - 962] So here we go, I'm just lowering it
[962 - 966] so it doesn't float to the bottom too hard and crack.
[966 - 969] So you want intact fridge, cold eggs,
[969 - 974] and now you're setting the timer for exactly 12 minutes.
[974 - 976] Okay, so these eggs are done and I'm gonna scoop them out
[976 - 979] using our handy slotted spoon
[979 - 982] and put that in the ice water for one minute,
[983 - 985] and that will stop the cooking and make them cool enough
[985 - 988] to handle while still leaving them warm inside.
[988 - 989] So they're ready to serve.
[989 - 993] (bright upbeat music)
[1001 - 1006] So, they have it gorgeous, poached eggs,
[1006 - 1010] Benedict at home, 12 minutes in sous vide cooker.
[1011 - 1013] Easy foolproof hollandaise that I could reheat
[1013 - 1015] in the microwave today and made it yesterday.
[1015 - 1017] So if you're gonna have brunch for everybody,
[1017 - 1020] you give them something fancy and they'll really love it.
[1020 - 1022] And it's not very hard for you.
[1022 - 1023] - Eggs are so cool, they're so fun.
[1023 - 1025] There's a million different ways to cook them,
[1025 - 1026] whether you're like a spatula
[1026 - 1027] and a frying pan kind of person,
[1027 - 1029] or you've got a sous vide machine verbaling away
[1029 - 1031] in the corner, there's tons of cool gear
[1031 - 1033] to make delicious eggs at home.
[1034 - 1036] - So for more information about all of the equipment
[1036 - 1038] we talked about today, check our blinks below.
[1038 - 1040] - Yes, and please make sure to ask us
[1040 - 1042] your egg questions in the comments, like this video
[1042 - 1044] and hit that subscribe button.
[1044 - 1047] (bright upbeat music)