[0 - 0] - I'm Frank Proto,
[0 - 2] professional chef and culinary instructor,
[2 - 4] and today, I'm gonna show you the best way
[4 - 5] to boil eggs at home.
[5 - 8] We're talking soft boiled, jammy, and hard boiled.
[8 - 11] This is how to boil eggs 101.
[11 - 14] If you ask 100 chefs how they do their boiled eggs,
[14 - 15] you'll get 100 different answers.
[15 - 17] So today, we're just gonna really go over the way
[17 - 19] that I do my boiled eggs.
[19 - 21] If you keep a few tips and techniques in mind,
[21 - 24] you'll pretty much get a perfect yolk every single time.
[24 - 26] [upbeat clapping music]
[26 - 27] Normally, with soft boiled eggs,
[27 - 29] you get an egg cup and a spoon,
[29 - 31] and it's eaten out of the shell, right?
[31 - 32] We just basically get the egg,
[33 - 34] we take the top off,
[34 - 35] put it in our egg cup,
[35 - 37] and then we scoop it out
[37 - 38] with a little salt, sometimes a little butter,
[38 - 39] and we eat it like that.
[39 - 42] Soft boiled eggs should be a super runny yolk.
[42 - 46] The whites should be just set, but not slimy.
[46 - 47] A lot of times, people mess up
[47 - 48] because their whites are slimy.
[48 - 51] You want the whites set and the yolk super runny.
[51 - 53] For the most part, I like to use boiling water
[53 - 54] for my soft boiled eggs
[54 - 57] because if I put them in cold water,
[57 - 59] it's gonna take at least like five
[59 - 60] to 10 minutes for them to boil,
[60 - 62] and in that time, they're gonna be cooking.
[62 - 65] We only really want them to cook for six minutes.
[65 - 66] So if we start with cold water,
[66 - 68] they're gonna cook for way more than six minutes.
[68 - 70] Today, we have brown eggs,
[70 - 73] and brown eggs are beautifully, aesthetically pleasing.
[73 - 75] They're not any healthier than white eggs.
[75 - 77] It just all depends on the breed of chicken.
[77 - 79] It doesn't really matter what type of pot you use,
[79 - 81] as long as the eggs are covered with water.
[81 - 82] You don't want the eggs to be half in
[82 - 83] and half out of the water.
[83 - 85] You want them to be completely covered.
[85 - 87] So I have a bowl for my eggs to land in.
[87 - 89] I'm gonna put it right here.
[89 - 91] I have my egg cup and my spoon.
[91 - 93] And with soft boiled eggs,
[93 - 94] you wanna pretty much eat them immediately.
[94 - 96] My eggs are done.
[96 - 98] It's been six minutes.
[99 - 100] Just put 'em in a bowl.
[100 - 102] I don't put these into an ice bath
[102 - 104] 'cause I'm gonna eat them right away.
[104 - 106] This is one of those dishes that's fairly immediate.
[106 - 107] Cook it and eat it.
[107 - 110] If you try and peel them, you will not be successful.
[110 - 112] You're gonna have an eggy mess, yolk everywhere.
[112 - 116] What we wanna do is take our egg, put it into our egg cup.
[116 - 118] If you don't have an egg cup, use your shot glass.
[118 - 120] This works really well.
[120 - 124] And then I get my spoon, and I'm gonna tap around.
[124 - 127] They have tools for this called egg toppers,
[127 - 129] but we're just gonna use the spoon,
[129 - 132] and basically what we're gonna do is cut the lid out.
[132 - 134] You see how my egg white is nice and set?
[134 - 136] You can eat this part, right?
[136 - 139] You can just scoop it out and eat it.
[139 - 141] But if you look inside of this, I break open the yolk.
[141 - 145] Look at how nice and eggy and yolky that is.
[145 - 147] My egg whites are set perfectly.
[147 - 149] Make sure you get it everywhere.
[149 - 152] But that's the consistency of a soft boiled egg,
[152 - 153] a nice white that is set,
[153 - 155] and a beautiful creamy yolk.
[155 - 157] Now, what I would do with this is I would have some toast
[157 - 159] on the side to either dip in here
[159 - 162] or to take and scoop my egg out on the toast.
[162 - 163] Preferably, buttered toast
[163 - 165] with a little bit of salt and pepper, and you're done.
[165 - 169] We don't do this enough in America, but this is delicious.
[169 - 172] [upbeat clapping music]
[172 - 175] Now, jammy eggs, you tend to see a lot in ramen.
[175 - 176] They take the eggs,
[176 - 177] they cook 'em,
[177 - 179] they marinate 'em in some soy sauce,
[179 - 182] and the yolk is just getting firm,
[182 - 185] almost like spreadable jam-like consistency.
[185 - 188] It's close to the method for the soft boiled eggs,
[188 - 190] but the timing is slightly different.
[190 - 192] If I start with cold water,
[192 - 195] they're not gonna cook the eight minutes they need to cook.
[195 - 197] It's gonna take at least five to 10 minutes
[197 - 198] for it to come up to a boil.
[198 - 199] And if the eggs are sitting in there
[199 - 201] and the water's getting warm, they're cooking.
[201 - 204] I want to be very precise with my cooking time here.
[204 - 207] These eggs are in the boiling water for eight minutes only.
[207 - 209] For our jammy eggs, we get our eggs.
[209 - 211] Put them onto your spider.
[211 - 212] What's important about these eggs
[212 - 215] is we are gonna peel them, right?
[215 - 217] So what we have to do is shock them.
[217 - 218] In culinary terms,
[218 - 220] shocking means you're taking something
[220 - 221] from a boiling liquid,
[221 - 224] and we're putting it into an ice bath.
[224 - 226] I have a bath of water and ice here.
[226 - 228] I'm gonna chill these eggs completely
[228 - 230] before I try and peel them.
[230 - 232] When we shock items, it's gonna stop the cooking.
[232 - 234] When we cook items, they tend to carryover,
[234 - 236] which means the residual heat
[236 - 238] is gonna continue cooking that item.
[238 - 241] But when we shock, we are stopping the cooking,
[241 - 243] and we're gonna kind of set it at the time
[243 - 244] that we took it out of the water.
[244 - 245] This is what's gonna allow us
[245 - 248] to get that really nice yolk consistency.
[248 - 249] So it's been eight minutes.
[249 - 251] We're gonna take these out immediately.
[251 - 253] Right into the ice bath.
[253 - 256] We're gonna put them in there for about 10 to 15 minutes,
[256 - 260] so that we know it's cold all the way through and through. Be patient.
[260 - 263] Let them ice down all the way.
[263 - 266] So our jammy eggs have been chilling for about 15 minutes,
[266 - 268] and what I like to do with these, I leave them in the water,
[268 - 273] and what I'm gonna do is tap around, right? [egg thudding]
[273 - 275] Just tap around.
[275 - 277] Now, you'll always see there's a little air pocket
[277 - 278] in your eggs,
[278 - 280] either at the top or the bottom of your egg,
[280 - 282] and if you peel them under the water,
[282 - 285] usually that membrane comes along with it,
[285 - 287] and you get a beautiful peel on your egg.
[287 - 288] Once we get under that membrane
[288 - 291] with a little bit of the water, it's so much easier to peel.
[291 - 292] One of the suggestions I have
[292 - 294] is when you're making eggs like this,
[294 - 297] always do a couple more than you think you need.
[297 - 299] If you want them to be perfect,
[299 - 300] just make a couple extra eggs.
[300 - 301] It's not really gonna hurt.
[301 - 302] Here's the moment of truth.
[302 - 305] Let's cut into this baby and see how we did.
[305 - 308] It's just barely set, lightly liquidy,
[308 - 310] a little bit spreadable, but look at that,
[310 - 312] and that's a really nice jammy egg right there.
[312 - 315] This would be a great addition to any ramen,
[315 - 318] any salad that you like eggs on.
[319 - 321] [upbeat clapping music]
[321 - 323] Hard boiled eggs are cooked all the way through.
[323 - 326] The yolk and the white are totally set.
[326 - 328] This is what you're gonna use for egg salad,
[328 - 330] for deviled eggs.
[330 - 333] We want the yolk to be firm all the way through.
[333 - 335] We want it to be kind of bright pale yellow.
[335 - 337] We do not want it to be green at all.
[337 - 339] Green on the outside of the yolk
[339 - 341] usually means it's overcooked.
[341 - 343] It doesn't necessarily taste bad when they're overcooked,
[343 - 345] but aesthetically, it's not all that pleasing.
[345 - 348] Believe it or not, what I've found over years
[348 - 351] and years of boiling eggs is that the fresh eggs,
[351 - 353] you have a lot of the membrane still intact,
[353 - 355] and as eggs get older,
[355 - 358] that membrane pulls away a little more from the shell,
[358 - 360] so you get an easier peel to your eggs.
[360 - 364] I like to use eggs that are at least a week old
[364 - 366] before I start boiling them.
[366 - 368] So I start out with cold water,
[368 - 371] and I'm gonna put my cold eggs into my cold water.
[371 - 372] I'm using cold water
[372 - 375] because I want these to kind of cook in the water,
[375 - 377] and cook through as the water comes up to temperature.
[377 - 379] So these are just the opposite of our jammy
[379 - 381] and our soft boiled eggs.
[381 - 384] We want these to cook thoroughly all the way through.
[384 - 385] So that's why I started with cold water.
[385 - 387] They're gonna cook slowly
[387 - 389] and ramp up to the right temperature,
[389 - 391] and they're gonna cook all the way through.
[391 - 394] Make sure that our eggs are completely covered with water.
[394 - 396] Put 'em on high, and let it come to a boil.
[396 - 399] Then, lower it to a simmer for about eight minutes.
[399 - 401] We're almost at a simmer.
[401 - 403] We're lightly bubbling away, and that's what I want.
[403 - 406] I don't want this at a full rolling boil
[406 - 407] 'cause then the eggs will kind of jump around
[407 - 408] and hit each other.
[408 - 410] Letting them simmer for eight minutes
[410 - 411] and then letting them sit for eight minutes
[411 - 413] is gonna ensure that they're cooked,
[413 - 415] but it's also gonna be a gentle cook.
[415 - 418] We're not gonna get that green ring around my eggs.
[418 - 419] So my hard boiled eggs have been simmering
[419 - 421] for about eight minutes.
[421 - 422] I can shut the heat off,
[422 - 425] and all I really wanna do here is take them off of the heat,
[425 - 427] and put 'em aside in the hot water
[427 - 429] for another eight minutes.
[429 - 431] I'm gonna bring this over to the sink.
[431 - 433] I'm gonna drain the hot water out.
[433 - 435] I'm just gonna let some cold water run over them
[435 - 440] for a few minutes to make sure that they chill lightly,
[440 - 441] and then we can peel 'em.
[441 - 442] While these eggs cool down,
[442 - 444] I have a raw egg here,
[444 - 447] and I have a boiled egg or a hard boiled egg here,
[447 - 448] and I wanna show you a quick trick
[448 - 451] that I learned back in culinary school.
[451 - 453] So I take my egg that is not cooked,
[453 - 456] and I try and spin it like a top.
[456 - 458] And because it's liquid inside,
[458 - 460] it doesn't really spin all that well.
[460 - 461] It spins okay.
[461 - 463] You take an egg that is hard boiled.
[463 - 465] See how it spins like a top?
[465 - 466] This is how you know your egg
[466 - 468] is actually cooked all the way through.
[468 - 470] So I've cracked my shells on my eggs,
[470 - 473] and basically I'm just gonna peel them under the water.
[473 - 475] Make sure we get under that membrane.
[475 - 477] Once we get water under that membrane,
[477 - 479] it is really easy to peel.
[479 - 480] Dry it off. Put it on our plate.
[481 - 483] Now, there's a lot of different methods out there
[483 - 485] on how to peel hard boiled eggs,
[485 - 487] but I find if you usually start
[487 - 488] where there's that air bubble,
[488 - 491] usually it comes off a lot easier.
[491 - 492] Moment of truth here.
[493 - 495] Perfectly cooked egg yolk in the center.
[495 - 500] Bright yellow, no green, a bright yellow yolk. It's perfect.
[500 - 502] Not overcooked. Just beautiful.
[502 - 507] Let me get a bite. [upbeat music] Mm, delicious.
[507 - 510] The yolk is a little crumbly, but not dry.
[510 - 511] Hard boiled eggs, for me,
[511 - 514] is I eat 'em for protein in the morning sometime, right?
[514 - 516] Deviled eggs, egg salad.
[516 - 518] There's so many different things you can do with this.
[518 - 520] This is a super versatile ingredient,
[520 - 521] and it's always good to have something like this
[521 - 522] in your fridge.
[522 - 524] Just boil off a couple of eggs
[524 - 526] in case you want to get a little quick bite to eat.
[526 - 529] Even though everyone thinks that boiling eggs are so simple,
[529 - 532] it is something that does take a little bit of finesse.
[532 - 533] You have to take your time,
[533 - 535] you have to be patient,
[535 - 537] and you might have to do a few different tests
[537 - 538] to see what works for you.
[538 - 540] If you have other methods that work for you,
[540 - 542] please just go with it.
[542 - 543] But these are the best methods
[543 - 547] that I have found that work for me. [upbeat music]