[0 - 0] - [Amiel] Hey, everybody.
[0 - 3] This is Amiel Stanek, Editor for Basically at Bon Apetit,
[3 - 6] and this is Almost Every Way To Cook An Egg.
[6 - 9] First we did chicken, now we're doing egg.
[10 - 12] Ovular in shape, they come in a lot of different colors,
[12 - 15] but there's not a whole lotta on what's on the inside.
[15 - 18] Size, however, does matter as it effects the cook time.
[18 - 20] So for consistency today,
[20 - 22] we're just using large, brown eggs.
[22 - 24] When you crack them, you can see that they're comprised
[24 - 26] of a runny white and the yellow-orange center or yolk,
[26 - 29] which both contain different proteins that coagulate
[29 - 31] or harden at different temperatures.
[31 - 33] So just a few degrees of difference
[33 - 34] in cooking temperature or time
[34 - 36] are gonna have a profound impact
[36 - 38] on how the final egg turns out.
[38 - 40] We're gonna take these eggs and cook them in as many ways
[40 - 43] as we can possibly think of, so you can see the process
[43 - 44] and the end results.
[45 - 46] [cymbal crashes] Raw egg.
[46 - 48] Okay, we could start this video on all of the ways
[48 - 51] to cook eggs without also doing a few ways to not cook eggs.
[51 - 53] You know, people eat raw eggs all the time.
[53 - 55] But we're just gonna take an egg, crack it into a glass,
[55 - 58] it's nice and cold, and that is an egg shot.
[58 - 60] [dings] This is literally just an egg cracked into a class.
[60 - 63] There's nothing else going on, cheers.
[64 - 66] It doesn't actually taste like that much
[66 - 68] 'cause there's no salt or anything else in there.
[68 - 70] So it's just kind of a weird textural sensation.
[71 - 72] [cymbal crashes] Prairie oyster egg.
[72 - 74] A raw is a raw egg.
[74 - 76] But a raw egg once your put it into a cup
[76 - 78] and put little bit of salt and some Tabasco
[78 - 79] and some Worcestershire on it,
[79 - 82] well then, you have what's called the prairie oyster.
[82 - 84] [dings] Apparently this is good for a hangover,
[84 - 85] though I have my doubts.
[85 - 87] Let's give it a shot.
[87 - 90] It definitely tastes more than a raw egg.
[90 - 92] The smell is really hard to get out of your nose
[92 - 93] once you've swallowed it.
[93 - 95] But we're not done yet.
[95 - 96] [cymbal crashes] Amber Moon egg.
[96 - 99] We've had a raw egg, we've had a prairie oyster,
[99 - 101] now we're gonna make something called an Amber Moon,
[101 - 104] which is basically all of those things plus liquor.
[104 - 105] Now, it's a cocktail. [dings]
[105 - 107] Alright, there it is an Amber Moon.
[107 - 109] Bottoms up, cowboy.
[109 - 111] Hmm, it's spicy, it's salty.
[111 - 112] The only thing that's hard
[112 - 114] is actually the qunatity of liquid.
[114 - 115] But I actually think that if I was hung over
[115 - 118] and I drank this, I would either vomit and go back to bed
[118 - 121] or move on with my day in a pretty cool way.
[121 - 122] [cymbal crashes] Sunny side up egg.
[122 - 124] What we're looking for here is no color or crispiness
[124 - 127] on the white, and then a yolk that's just runny
[127 - 127] and ready to burst.
[127 - 129] We're not gonna flip it, little bit of salt,
[129 - 130] and there you have it.
[131 - 132] Our sunny side up egg. [dings]
[132 - 134] This looks like an emoji egg.
[134 - 136] The white is kind of slippery in a really appealing way
[136 - 139] and that yolk is ready to pop, it's barely gelled.
[139 - 141] This is what you want for your rice bowl
[141 - 143] or on top of something like a mushroom toast.
[143 - 145] It's delicious and very simple.
[145 - 146] [cymbal crashes] Olive oil fried egg.
[146 - 148] This time crispiness is the name of the game,
[148 - 150] so we need high heat.
[150 - 152] Throwing on my salt, and that, my friends, [dings]
[152 - 154] is an olive oil fried egg.
[154 - 155] You have this nice contrast
[155 - 157] between these really crispy lacy edges,
[157 - 160] and then right here it's just barely cooked.
[160 - 162] Mmm, so you're getting a lot of flavor from the olive oil
[162 - 164] and a nice textural contrast
[164 - 166] between the super rich, oozy yolk
[166 - 168] and this almost almost pork-rindy white.
[168 - 169] This is definitely one of our favorite ways
[169 - 171] to cook an egg.
[171 - 173] [cymbal crashes] Olive oil fried and basted egg.
[173 - 174] We're gonna fry another egg
[174 - 175] but this time we're gonna baste it.
[175 - 177] Which means we're gonna spoon hot olive oil
[177 - 179] over the top of the egg while it cooks.
[179 - 181] [pop] Ooh, yeah, that hurt.
[181 - 184] Doesn't feel good but we're not gonna be a baby about it.
[184 - 185] [dings] So the biggest difference here,
[185 - 186] where the last time we had a little bit
[186 - 188] of uncookedness right around the yolk,
[188 - 189] here it's completely cooked.
[190 - 191] Mmm, that tastes great.
[191 - 193] And this is a great way to make a friend egg
[193 - 195] for somebody who's kind of likes that runny yolk,
[195 - 197] but is squeamish about uncooked white.
[197 - 200] [cymbal crashes] Olive oil fried and steamed egg.
[200 - 202] This time instead of basting the egg with hot oil,
[202 - 204] we're gonna add a little bit of water and cover it,
[204 - 206] which is gonna produce steam
[206 - 207] that's gonna help to cook the egg.
[207 - 208] And we're gonna leave it in there
[208 - 210] for probably about a minute.
[210 - 211] [dings] So right off the bat,
[211 - 212] you're definitely seeing quite a bit
[212 - 213] of this crispy outside part
[214 - 215] and it's pretty well brown underneath.
[215 - 217] You still have that nice runniness,
[217 - 219] but again it's much thicker than some of the other yolk
[219 - 220] that we've been dealing with.
[220 - 222] Mmm, it's good.
[222 - 225] Over easy, over medium, and over hard eggs.
[225 - 227] We're gonna cook them for about two to three minutes
[227 - 228] on this first side.
[228 - 230] And the only difference between these three eggs
[230 - 232] is once we flip them, they're gonna spend different amounts
[232 - 234] of time on that second side,
[234 - 237] which is gonna dramatically change the texture of the yolk.
[237 - 240] So here we have our three [dings] classic diner eggs.
[240 - 244] So over easy, you can see the white is still super tender
[244 - 246] and then the yolk is just barely cooked.
[246 - 248] It's very fluid and runny.
[248 - 250] The over medium, the yolk is definitely
[250 - 252] a little bit more cooked, it's thicker,
[252 - 255] and kind of oozing out a lot more slowly.
[255 - 256] And here with the over hard, you can see the yolk
[256 - 258] is completely cooked.
[258 - 260] It almost looks like an eight-minute boiled egg
[260 - 261] or something like that,
[261 - 263] and the white is definitely a little bit rubbery
[263 - 264] for that one.
[264 - 265] So something for everyone.
[265 - 267] [cymbal crashes] Salt block fried egg.
[267 - 269] The idea here is that it retains a lot of heat
[269 - 272] and it'll maybe season the egg somewhat.
[272 - 274] It's also taking a really long time to cook.
[274 - 276] [dings] So there's your salt block fried egg.
[276 - 278] It's good but it's definitely not the most efficient
[278 - 280] or effective way to cook an egg.
[280 - 281] [cymbal crashes] McMuffin egg.
[281 - 284] We're gonna use a ring mold, which is gonna contain the egg
[284 - 286] so it doesn't just leak out everywhere.
[286 - 288] We want that yolk to be fully cooked
[288 - 289] 'cause you're gonna eat it in the car.
[289 - 292] [dings] And there we have a perfect egg mcmuffin egg.
[292 - 294] The main benefit of this is definitely portability
[294 - 297] and for anybody who's fully disgusted by runny yolk.
[297 - 299] [cymbal crashes] Cracked-and-scrambled egg.
[299 - 301] We're just gonna crack these eggs directly into a pan
[301 - 304] that's set over medium to medium-low heat,
[304 - 306] and we're just gonna scramble them as we go.
[306 - 307] We don't want it to be too hot,
[307 - 309] otherwise our eggs are gonna get cooked too quickly.
[309 - 311] Always make sure to pull your scrambled eggs
[311 - 312] before your think they're done
[312 - 314] to account for carryover cooking.
[314 - 315] [dings] There you have it.
[315 - 316] Cracked in a pan and scrambled.
[316 - 317] So what you're gonna notice here
[317 - 319] are these kind of distinct bits.
[319 - 321] Like that's mostly yolk, here you have mostly white.
[321 - 324] You definitely have some bits, which are a lot richer
[324 - 326] and some that are a little bit leaner,
[326 - 328] but there's nothing wrong with this method
[328 - 330] for scrambling eggs.
[330 - 332] [cymbal crashes] Low-and-slow scrambled egg.
[332 - 333] Alright, scrambled eggs round two.
[333 - 335] This time we're gonna beat them first
[335 - 337] and we're gonna cook them really low and slow,
[337 - 339] which is my favorite way to make eggs.
[339 - 340] You're continuing to stir
[340 - 343] so you don't have any kind of big sheets of egg.
[343 - 345] We want the texture to almost be like ricotta
[345 - 346] or cottage cheese.
[346 - 349] [dings] And there you have some beautiful, soft scrambled eggs.
[349 - 351] You notice that the texture is like curdy.
[351 - 353] The French would use the bavoose,
[353 - 355] which actually means dog snot. Delicious, right?
[355 - 356] There are a lot of people who would think
[356 - 358] that eggs like this are kind of undercooked.
[358 - 361] To me, this is perfect.
[361 - 362] [cymbal crashes] Hot-and-fast scrambled egg.
[362 - 364] Scrambled eggs round three,
[364 - 365] but hot and fast this time.
[365 - 367] We're gonna beat the eggs together,
[367 - 368] make sure they're fully incorporated.
[368 - 370] And you're gonna have to start moving these eggs around
[370 - 371] as soon as they hit the pan.
[371 - 373] They're gonna cook in less than a minute.
[373 - 375] Unlike last time where you had that kind of curdy texture,
[375 - 379] this time we're going for little ribbons or sheets of egg.
[379 - 381] [dings] These are our hot-and-fast scrambled eggs.
[381 - 383] These are not overcooked, they're not rubbery by any means,
[383 - 385] but you do definitely have a little bit more
[385 - 387] of the texture of the pan.
[387 - 389] It's not quite something that you would spoon up,
[389 - 391] you're really wanna get your fork in there.
[391 - 394] Put that on some toast. Boiled eggs.
[394 - 395] So we're gonna set four separate timers.
[395 - 398] Five minutes, six-and-a-half minutes, eight minutes,
[398 - 399] and ten minutes.
[399 - 401] The eggs are all gonna go at the same time
[401 - 402] into already boiling water.
[402 - 404] We're gonna pull the eggs out after these things go off,
[404 - 408] get them into ice baths, which helps separate the membrane
[408 - 410] from the actual egg itself.
[410 - 412] You can't eat a boiled egg without peeling it first.
[412 - 414] It's interesting to know that it's actually easier
[414 - 415] to peel an egg that is older
[415 - 417] rather than a super farm fresh egg.
[417 - 419] And voila, a boiled egg.
[419 - 421] [dings] Okay, so looking at all these boiled eggs,
[421 - 422] we're really able to see the way
[422 - 425] that time affects the white and the yolk.
[425 - 426] Let's start here with our five-minute egg.
[426 - 428] You can see it has an almost runny white
[428 - 430] and a completely liquid yolk.
[430 - 432] Great for dipping toast into.
[432 - 433] This is our six-and-a-half minute egg.
[433 - 435] I feel like this has the most appealing
[435 - 438] sort of contrast between that really soft yolk
[438 - 439] and a fully cooked white.
[439 - 441] Next up, our eight-minute egg.
[441 - 443] There's no running whatsoever.
[443 - 446] The yolk is still very orange and isn't chalky at all.
[446 - 447] That's really nice.
[447 - 449] And last but not least, we have our 10-minute egg.
[449 - 452] Firm whites and a yellow yolk that has just a bit
[452 - 453] of that orange jamminess.
[453 - 455] This is like the kind of thing I just wanna keep
[455 - 458] in the fridge to pull out whenever I'm super hungry.
[458 - 459] [cymbal crashes] Steamed egg.
[459 - 461] So we've boiled eggs, but now we're gonna steam them.
[461 - 463] This is effectively the same thing.
[463 - 465] Cool thing about this is you don't have to wait
[465 - 466] for a whole pot of water to boil
[466 - 469] and it doesn't matter how many eggs you put in there,
[469 - 471] they're all gonna have the same amount
[471 - 474] of steam circulating around them, which is really cool.
[474 - 476] [dings] And here we have our steamed egg.
[476 - 479] So what we have right here is a really nice looking eight-minute egg.
[479 - 481] The white is very tender,
[481 - 483] we've got this nice jammy-looking yolk.
[483 - 485] Personally, this is one of my favorite methods
[485 - 487] for hard boiling eggs.
[487 - 488] [cymbal crashes] Instant Pot egg.
[488 - 489] Welcome to hell, kids.
[489 - 492] This is an Instant Pot, it's a pressure cooker,
[492 - 494] it's a slow cooker, it does a lot of other things
[494 - 496] that you can probably do with other things you already
[496 - 497] have in your kitchen.
[497 - 499] We're gonna set this thing to five minutes.
[500 - 501] We're gonna get that egg in there
[501 - 502] and when it's done, we're gonna vent it,
[502 - 504] which releases the pressure.
[504 - 506] And there ya go.
[506 - 508] [dings] Alright, so here we have our pressure cooked egg.
[508 - 511] To me, that's an overcooked boiled egg.
[511 - 513] This actually took longer and did a worse job.
[513 - 517] So yeah, steaming, boiling, a much better option.
[517 - 518] [cymbal crashes] Sous-vide egg.
[518 - 521] Normally something is sealed inside a plastic pouch
[521 - 522] and then put into a water bath
[522 - 524] that's at a consistent temperature
[524 - 525] for a specific amount of time.
[525 - 526] In this case, no bag.
[526 - 528] The egg is it's own bag.
[528 - 530] So we're just gonna let them immersion circulator
[530 - 533] move the water around at that very consistent temperature
[533 - 534] for around 45 minutes.
[534 - 535] And we're good to go.
[535 - 536] [dings] So this is our sous-vide egg.
[536 - 539] The yolk's wiggly, the white's wiggly, everything's wiggly.
[539 - 541] Mmm, that's delicious.
[541 - 544] The sensation in your mouth is almost like an egg jelly.
[545 - 548] But if runny eggs are not your thing, this is not for you.
[548 - 549] [cymbal crashes] Pickled egg.
[549 - 550] So now we're gonna have some fun
[550 - 552] with our eight-minute boiled eggs by pickling them
[552 - 554] in a beet-infused vinegar mixture.
[554 - 556] So we've got some distilled white vinegar,
[556 - 558] a cup of water, some salt, sugar,
[558 - 560] and then we're gonna throw in some beets.
[560 - 562] And once that comes to a boil, we're gonna know our mixture
[562 - 564] is ready, put a lid on it, and boom.
[564 - 566] Now we're just gonna wait.
[566 - 568] [dings] And here we have our pickled eggs.
[568 - 569] These have been sitting in that pickling liquid
[569 - 571] for 24 hours.
[571 - 573] It's tasty, you definitely get some of the sweetness
[573 - 575] of the beet, definitely get the sugar.
[575 - 578] This would make a really nice addition to a picnic spread.
[578 - 579] [cymbal crashes] Tea egg.
[579 - 581] We're gonna take cinnamon, star anise, peppercorns,
[581 - 584] cloves, fennel seed, sugar, salt, soy sauce,
[584 - 585] and of course, tea.
[585 - 587] We've got our soft boiled eggs.
[587 - 589] We're gonna crack them all over with the back of the spoon.
[589 - 591] Then we're gonna submerge them in this liquid
[591 - 593] and let them cook for about 30 minutes.
[593 - 595] We're gonna add some ice, which is gonna cool things off,
[595 - 597] then we're gonna cover them with the marinade
[597 - 599] to let them pick up even more color
[599 - 600] over the course of the next day.
[600 - 603] [dings] Look at that beautiful tea-stained egg.
[603 - 607] It's got this stained glass-looking exterior. It's delicious.
[607 - 608] You really get those spices.
[608 - 610] This is a really fun way to eat an egg.
[610 - 612] [cymbal crashes] Poached egg, the brunch time favorite.
[612 - 614] We don't actually want this water to be boiling,
[614 - 616] it's just at the barest simmer.
[616 - 618] And then we're gonna use our spoon to create a vortex,
[618 - 620] and then we're gonna plop the egg right in it,
[620 - 623] which is gonna to kind of blast off any of the wispy parts.
[623 - 624] See now it's starting
[624 - 626] to form kind of a nice, little package.
[626 - 628] I'm actually pretty impressed with myself.
[628 - 629] This is hard to do.
[629 - 630] [dings] So here you can tell
[630 - 631] that the white is totally cooked.
[631 - 633] And when you poke it, you can tell the yolk
[633 - 634] is still nice and fluid.
[634 - 637] Almost like a yolk water balloon.
[637 - 639] This is platonic ideal of the poached egg.
[639 - 641] This is awesome.
[641 - 642] [cymbal crashes] Egg poached in tomato sauce.
[642 - 645] Basically, the idea is you have a hot, tomato-based sauce
[645 - 647] and then you're gonna create a little well
[647 - 649] in the middle of it, pop your egg right in there,
[649 - 652] and let the heat of the simmering sauce cook the eggs.
[652 - 654] In a dream world, the white is all cooked
[654 - 657] and the yolk is still a little bit runny.
[657 - 659] [dings] See, I'm kinda concerned here that the bottom part
[659 - 662] of the egg got the lion's share of the heat.
[662 - 664] The tomato sauce is kind of an imprecise cooking medium,
[664 - 667] so it's not conducting heat as consistently
[667 - 668] as a pan full of water is going to.
[668 - 671] But it does add a lot of flavor, which is exciting.
[671 - 673] I don't know, I could go either way on this one.
[673 - 675] [cymbal crashes] Microwaved scrambled eggs.
[675 - 677] We're gonna use this little egg holder
[677 - 678] to make scrambled eggs.
[678 - 680] Add a little bit of milk to help it out,
[680 - 683] and then put that in the microwave for 40 seconds.
[683 - 686] [dings] Mmm, breakfast.
[686 - 688] I gotta be real, this looks pretty gross.
[688 - 692] I don't know why you would do this, don't.
[692 - 694] [cymbal crashes] Microwaved poached egg.
[694 - 697] Microwave round two, revenge of the microwave.
[697 - 701] This time, we're gonna try to poach an egg in here. 27 seconds.
[701 - 703] [dings] That is an egg poached in the microwave?
[703 - 705] This is not good.
[705 - 707] This looks really, really gross.
[707 - 708] The microwave might save some time
[708 - 711] but it also makes bad eggs. Pass.
[711 - 713] [cymbal crashes] George Foreman egg.
[713 - 715] Alright, this is a George Foreman grill.
[715 - 716] You know it, you love it.
[716 - 718] We're gonna open this up, non-stick spray,
[718 - 722] crack an egg on there, close it, and walk away.
[722 - 724] And that, my friends, is an egg cooked
[724 - 725] on a George Foreman grill.
[725 - 727] [dings] I mean, this is a depressing way
[727 - 728] to cook an egg, ya know?
[728 - 731] It's fully cooked, the yolk is pretty gnarly looking.
[731 - 734] I mean, if you had to, you could cook an egg this way,
[734 - 737] I just, I'm really sorry.
[737 - 738] [cymbal crashes] Waffle iron egg.
[738 - 740] I mean, we've used every other appliance in the kitchen,
[740 - 742] so we may as well try a waffle iron.
[742 - 744] I'm just going to lube it up a little bit,
[744 - 746] crack an egg right in there, and close this.
[746 - 749] Now there's a lot of steam coming off of this guy.
[749 - 752] Oh my God, that is our waffle iron-cooked egg.
[752 - 753] [dings] This looks like some kind of alien,
[753 - 755] like a face hugger or something.
[755 - 756] You can definitely see that the yolk
[756 - 759] is pretty unpleasant and overcooked.
[759 - 764] I just, yeah, this is not a particularly delicious egg. Waffled egg?
[765 - 767] [cymbal crashes] Blowtorched egg.
[767 - 769] This is an egg, this is a blowtorch.
[769 - 771] We're gonna crack this egg right on to a sheet pan,
[771 - 773] and then we're gonna cook it with our blowtorch.
[773 - 775] We've got a little diffuser on here
[775 - 777] to kind of help disperse the heat a little bit more evenly.
[777 - 779] And we're just gonna blast this thing with open flame
[779 - 781] until it's done, I guess?
[781 - 786] [dings] Oof, this, ahh, I think we can say
[786 - 789] this is not an effective way to cook an egg.
[789 - 790] [cymbal crashes] Diner-style omelet.
[790 - 792] Alright, so we've got our pan on medium heat.
[792 - 794] We're gonna put a little butter in there to heat up
[794 - 795] until it's almost browning.
[795 - 797] We really wanna beat these eggs together
[797 - 799] until we don't see any streaks of egg white.
[799 - 802] We're gonna pour the eggs in and as you can see,
[802 - 803] it's starting to cook immediately.
[803 - 805] So I'm just gonna kinda start nudging it along
[805 - 808] with my spatula, then fold it over, flip that out,
[808 - 810] and that [dings] is your diner-style omelet.
[810 - 813] So a diner-style omelet is normally kind of a blank canvas
[813 - 816] for all of the sorts of fillings that you might put into it.
[816 - 818] It's not normally about the eggs themselves.
[818 - 819] This would be delicious
[819 - 821] with some ham and peppers and cheese.
[821 - 822] [cymbal crashes] French omelet.
[822 - 824] This time we're using low heat
[824 - 826] and this is gonna come together much more slowly.
[826 - 828] We're gonna beat our eggs, get a little bit of butter
[828 - 830] in the pan, we're gonna pour our eggs in,
[830 - 832] and then we're gonna start stirring constantly.
[832 - 835] We want the kind of curdy sort of texture.
[835 - 837] As soon as we start to form a little bit of skin,
[837 - 838] we're gonna start rolling.
[838 - 840] And then we're gonna flip it out.
[840 - 842] And voila, [dings] that is a French omelet.
[842 - 845] This is a much more refined, delicate style of omelet.
[845 - 846] This is all about the egg.
[846 - 849] You don't really need to add any toppings or fillings here.
[849 - 852] Very creamy, very tender.
[852 - 854] This is a beautiful way to cook an egg.
[854 - 855] [cymbal crashes] Souffled omelet.
[855 - 857] This is a modern novelty omelet.
[857 - 859] So in this case, we're gonna separate the whites
[859 - 861] and the yolks, we're gonna beat the whites
[861 - 862] until they're fluffy like you would for a meringue,
[862 - 866] and then we're gonna fold the yolks back into the whites,
[866 - 868] transfer that to a hot pan with butter,
[868 - 871] put a plate over top to make sure the top cooks, as well.
[871 - 873] And then we're gonna fold it, flip it out onto the plate,
[873 - 875] [dings] and that is a souffled omelet.
[875 - 877] This is huge.
[877 - 878] And that's 'cause of all of the air
[878 - 880] that we beat into the eggs before we cooked them.
[880 - 883] Has a light, cakey, fluffy sort of texture.
[883 - 885] Definitely not something I'd wanna eat every day
[885 - 887] but definitely interesting.
[887 - 887] [cymbal crashes] Cloud egg.
[887 - 891] The cloud egg was kind of a novelty that was popular
[891 - 892] on Instagram for a little while.
[892 - 894] We're gonna separate the yolk from the white
[894 - 895] like we did for the souffled omelet.
[895 - 897] We're gonna dollop that on this baking sheet,
[897 - 899] and this is gonna go into the oven
[899 - 901] at 350 degrees for about 30 minutes.
[901 - 904] Now we're gonna pull it out and we're gonna drop our yolk
[904 - 906] back into that little pocket that we made,
[906 - 908] and bake it until we have the consistency
[908 - 909] of a sunny side up egg.
[909 - 911] [dings] And that, folks, is a cloud egg.
[911 - 913] This is kind of a deconstructed egg.
[913 - 914] It's a little bit high concept.
[914 - 917] This is one is interesting tasting.
[917 - 920] It's really more for the gram than it is for the mouth.
[920 - 922] [cymbal crashes] Chinese-style steamed egg custard.
[922 - 924] So here we have a couple of eggs.
[924 - 926] We're gonna mix those with some soy sauce to season it,
[926 - 927] some chicken stock.
[927 - 929] We're gonna transfer the eggs to a bowl,
[929 - 931] we're gonna put the whole bowl into the steamer basket,
[931 - 934] cover it with a plate, and then put the lid on the pot.
[934 - 936] And we're gonna let the steam kind of gently cook
[936 - 939] the entire thing until it's wobbly and custard-ey.
[939 - 940] [dings] Okay, so this is really cool.
[940 - 942] As you can see, it's pretty firm.
[942 - 945] It almost has the texture of a pie filling.
[945 - 947] Very silky, this is a win.
[947 - 948] This would be awesome if you drizzled a little bit
[948 - 953] of sesame oil on top, maybe some scallions, absolutely delicious.
[953 - 954] [cymbal crashes] Coddled egg.
[954 - 956] So what we have here is an egg coddler.
[956 - 959] It's kind of a mini pot that we're gonna put the egg in
[959 - 960] along with a little bit of cream.
[960 - 962] And then we're gonna close it up and then submerge that
[962 - 964] in barely simmering water.
[964 - 967] And there we have our flying saucer touchdown.
[967 - 969] [dings] That is a coddled egg.
[969 - 971] Alright, so we're gonna take the lid off.
[971 - 973] Ooh, that smells really good.
[973 - 975] Basically the cream helped
[975 - 977] to create a gentle cooking medium for the egg.
[977 - 979] The lid helped to trap some steam,
[979 - 981] so it cooked all the way around.
[981 - 983] What I really want is a couple of toe soldiers
[983 - 984] to dunk in there.
[984 - 986] It's very tasty.
[986 - 987] [cymbal crashes] Shirred egg.
[987 - 988] So now we're gonna make a shirred egg,
[988 - 991] which is similar to a coddled egg but this time,
[991 - 993] it's gonna be open, in a ramekin, and in the oven.
[993 - 996] We're gonna pop that in a 375 degree oven
[996 - 998] between 12 and 15 minutes.
[998 - 1001] [dings] I can tell that we overcooked this one a little bit.
[1001 - 1003] But you still have a little bit of that oozing, egg yolk.
[1003 - 1004] It's kind of cute.
[1004 - 1007] Might be more delicious if you added a little bit of cheese,
[1007 - 1009] made it like a little egg pot for brunch.
[1009 - 1011] Still has good flavor.
[1011 - 1014] This is a nice, little self-contained dish.
[1014 - 1015] [cymbal crashes] Air-fried egg.
[1015 - 1017] Alright, we couldn't not use an air fryer.
[1017 - 1020] An air fryer is basically a tiny convection oven.
[1020 - 1022] So we've got a ramekin all buttered up.
[1022 - 1024] We're gonna crack our egg into it, little bit of salt,
[1024 - 1026] little bit of cream, open our air fryer
[1026 - 1028] and put this guy right in there and close it.
[1028 - 1031] We're gonna set it to 300 degrees for 12 minutes
[1031 - 1034] and see [dings] what comes out on the other side.
[1034 - 1037] So this actually has a similar-ish texture
[1037 - 1038] to the shirred egg,
[1038 - 1040] except it's definitely a lot more rubbery.
[1040 - 1042] It's actually fairly tasty.
[1042 - 1043] It took 12 minutes.
[1043 - 1046] You could easily fry an egg in that amount of time
[1046 - 1048] on the stove top and not have to deal
[1048 - 1050] with this ridiculous contraption.
[1050 - 1052] [cymbal crashes] Deep-fried egg.
[1052 - 1054] I'm gonna crack an egg into this ladle and then try
[1054 - 1058] to get it in there from as far away as I can possibly get.
[1058 - 1060] 'Cause I'm worried this is gonna just explode all over me.
[1060 - 1063] Wow, it looks like a weird jellyfish.
[1063 - 1066] [dings] That my friends, is a deep-fried egg.
[1066 - 1069] This is definitely a dangerous way to make eggs.
[1069 - 1071] But honestly, that's surprisingly good.
[1071 - 1074] This might be America's best new egg.
[1074 - 1075] [cymbal crashes] Dehydrated egg.
[1075 - 1076] First things first,
[1076 - 1078] we're gonna blend these eggs up really well,
[1078 - 1081] then we're gonna pour them into this nice little rack
[1081 - 1084] with a lip, close the door, and turn the dehydrator on
[1084 - 1085] for about six hours.
[1085 - 1088] [dings] Oh God, it looks like fried cheese.
[1089 - 1090] I've read that some people dehydrate eggs
[1090 - 1092] and then take them camping.
[1092 - 1094] But unless you're hiking the Appalachian trail,
[1094 - 1097] I don't think this is a very good way to cook eggs.
[1097 - 1098] [cymbal crashes] Frittata.
[1098 - 1100] So now we're gonna make a frittata,
[1100 - 1103] which is basically just a quiche without a crust.
[1103 - 1104] We're gonna crack some eggs, beat them together,
[1104 - 1107] add salt, two ounces of milk, just to lighten it up.
[1107 - 1110] So we're gonna start on the stove top, medium-high heat,
[1110 - 1111] just until the edges start to set,
[1111 - 1115] and then finish in a 350 degree oven for about 15 minutes
[1115 - 1117] until it's golden brown and the center is set.
[1117 - 1120] [dings] This is basically just baked egg.
[1120 - 1121] The egg is fairly tender.
[1121 - 1124] It really wants some cheese and other things in here.
[1124 - 1127] Otherwise, it's really not that much to write home about.
[1127 - 1128] [cymbal crashes] Frozen egg?
[1128 - 1129] We've got an egg.
[1129 - 1130] We've got a skewer.
[1130 - 1132] We're gonna put the skewer into the egg
[1132 - 1136] and then freeze it to make like an egg popsicle, I guess?
[1136 - 1138] Okay, yeah, that is a frozen egg.
[1138 - 1140] I think we're gonna have to dunk it in some hot water
[1140 - 1141] to peel it.
[1141 - 1144] Ohh, oh no.
[1144 - 1146] [dings] It is an egg lollipop.
[1146 - 1148] And it is starting to thaw a little bit,
[1148 - 1151] which is very, very gross, ugh.
[1151 - 1152] Do I really have to?
[1152 - 1157] Oh no, ugh, that is so unpleasant. Just don't.
[1157 - 1159] [cymbal crashes] Dishwasher-cooked egg.
[1159 - 1161] Dishwashers get hot, they fill up with steam,
[1161 - 1162] so maybe that's a way to cook eggs.
[1162 - 1165] We're gonna close it, set this dishwasher
[1165 - 1170] for the tough setting and three hours later, steamy town.
[1170 - 1172] [dings] Okay, this is very, very strange.
[1172 - 1174] It looks kind of like the six-and-a-half minute egg
[1174 - 1177] that we did earlier, but the yolk cooked more
[1177 - 1178] than the white did.
[1178 - 1179] I don't understand the science behind that
[1179 - 1181] but something weird happened in that dishwasher.
[1181 - 1184] But it definitely works and is kind of weirdly good.
[1184 - 1186] Maybe the next time you're gonna run your dishwasher,
[1186 - 1189] throw a couple of eggs in there and you've got lunch.
[1189 - 1190] [cymbal crashes] Rice cooker egg.
[1190 - 1193] Alright, let's say you made some rice in the rice cooker.
[1193 - 1196] But you wanna that into something that's a little bit more
[1196 - 1197] like a complete meal.
[1197 - 1199] Maybe you just wanna open it up and crack egg right on top
[1199 - 1201] of that rice, cook it right there.
[1201 - 1202] That doesn't sounds like a bad idea.
[1202 - 1204] We're gonna check this after five minutes.
[1204 - 1205] [dings] Alright, so this looks like
[1205 - 1207] a pretty perfectly cooked egg.
[1207 - 1210] The white is just barely set, the yolk just oozes out.
[1210 - 1211] Oh, that's so delicious.
[1211 - 1214] It's actually kind of been perfumed by the rice
[1214 - 1217] and it has a beautiful, almost nutty quality to it.
[1217 - 1220] This is really cool and really delicious way to cook an egg.
[1220 - 1221] If you got a rice cooker, you've got everything you need
[1221 - 1223] to make it happen.
[1223 - 1224] [cymbal crashes] Egg cooker-cooked egg.
[1224 - 1226] This is an egg cooker.
[1226 - 1228] You load it up with eggs, you close the lid,
[1228 - 1233] you turn it on, and it steams some eggs for you, I guess.
[1233 - 1234] [dings] Here we have an egg that we cooked
[1234 - 1235] in the egg cooker.
[1235 - 1238] This looks pretty much exactly like any of our other
[1238 - 1240] cooked-in-shell eggs we made.
[1240 - 1243] The question is do you really want a UFO hanging out
[1243 - 1245] on your counter that only has one purpose?
[1245 - 1247] It's not a bad way to cook an egg,
[1247 - 1250] there's just no reason to cook an egg this way.
[1250 - 1251] [cymbal crashes] Rollie-cooked egg.
[1251 - 1253] More things you can buy on Amazon.
[1253 - 1255] I don't know, apparently you put the eggs in here
[1255 - 1258] and then they just come out when it's done.
[1258 - 1259] Did you hear that?
[1259 - 1261] It just made the weirdest noise.
[1261 - 1265] Oh no, no, no, no, no, no, no, no, no, oh my God.
[1265 - 1267] [dings] It looks like it's in a condom.
[1267 - 1269] This is the most disgusting egg thing we have made all day,
[1269 - 1270] I am sure of it.
[1270 - 1273] Oh God, it has a horrible flavor.
[1273 - 1275] It tastes like bad seafood.
[1275 - 1277] [laughs] I don't know why, it tastes plastic-ey.
[1277 - 1279] This is a horrible.
[1279 - 1280] [cymbal crashes] Oven cooked eggs.
[1280 - 1282] Alright, so people have a whole lot
[1282 - 1285] of different hack techniques for making all kinds
[1285 - 1286] of different eggs in the oven.
[1286 - 1288] We're gonna try three right now.
[1288 - 1289] So on your right, we're just gonna try
[1289 - 1290] to make a hard boiled egg.
[1290 - 1291] These next two, we're gonna butter them.
[1291 - 1293] In this middle one, we're gonna put a little bit
[1293 - 1295] of water in, crack the egg in there,
[1295 - 1296] and try to make a poached egg.
[1296 - 1298] On the left, we're gonna crack an egg right in here,
[1298 - 1300] add a little bit of salt, a little bit of cream,
[1300 - 1302] and then beat that up to try to make a scrambled egg.
[1302 - 1304] Then we're gonna take this whole muffin tin,
[1304 - 1307] slide it into a 350 degree oven for about 12 minutes.
[1307 - 1309] [dings] After 12 minutes,
[1309 - 1311] this looks more like a six-and-a-half minute egg.
[1311 - 1314] And this next one, that didn't really accomplish anything
[1314 - 1315] like a poached egg.
[1315 - 1317] And then here we have our scrambled egg,
[1317 - 1318] which is really just kind of like
[1318 - 1322] a mini frittata sort of guy, which looks kind of gross.
[1322 - 1324] I mean, these oven hacked methods
[1324 - 1328] are not really more convenient or more delicious.
[1328 - 1329] [cymbal crashes] Egg cooked in broth.
[1329 - 1330] So we're gonna season this chicken broth
[1330 - 1332] that we have here, bring it up to a simmer,
[1332 - 1334] beat two eggs up really well,
[1334 - 1337] and then we're gonna gently just stream these
[1337 - 1339] into the hot broth, so that it produces
[1339 - 1341] these kind of ribbons.
[1341 - 1343] [dings] And this is our egg cooked in broth.
[1343 - 1344] The strands are a little bit broken up,
[1344 - 1348] but you still have these very delicately cooked egg bits
[1348 - 1351] floating in a lot of delicious broth.
[1351 - 1354] The egg adds a nice texture and it lends it a nice richness,
[1354 - 1358] and the egg itself is really delicate and slippery.
[1358 - 1360] This is really fun.
[1360 - 1362] Ah, the great outdoors.
[1362 - 1365] Except for the fact that it's 27 degrees,
[1365 - 1367] but we're not gonna let a little cold stop us.
[1367 - 1368] [cymbal crashes] Grilled egg.
[1368 - 1371] Alright, we're gonna grill an egg on a gas-powered grill.
[1371 - 1372] We're gonna turn the flames on high.
[1372 - 1375] We're gonna cook this for between 10 and 15 minutes.
[1375 - 1377] I mean, [dings] good enough for who it's for.
[1377 - 1379] You know, it's actually not peeling as hard as I thought
[1379 - 1381] it was going to.
[1381 - 1383] That's definitely a little bit uneven.
[1383 - 1385] A little bit of salt.
[1385 - 1387] You know, it's not that bad.
[1387 - 1388] You could cook an egg this way,
[1388 - 1390] but you'd probably wanna rotate it
[1390 - 1393] just so it cooks a little bit more evenly.
[1393 - 1393] [cymbal crashes] Smoked egg.
[1393 - 1396] Okay, the idea here is that instead of cooking it
[1396 - 1397] over direct heat, we're gonna let the smoke
[1397 - 1399] and the indirect heat cook the egg
[1399 - 1402] over a longer period of time, around an hour.
[1402 - 1404] The coals are all off to one side
[1404 - 1405] and the smoke should circulate around
[1405 - 1407] slowly cooking the egg.
[1407 - 1409] [dings] This egg after an hour
[1409 - 1411] is definitely a little bit overcooked.
[1411 - 1413] Mmm, that's pretty, you actually get a little bit
[1413 - 1415] of the smoked flavor.
[1415 - 1416] The texture is pretty bad.
[1416 - 1419] I would be worried that if we backed off on the time,
[1419 - 1421] we wouldn't get that smoked flavor,
[1421 - 1423] so there's a little bit of a trade-off there.
[1423 - 1425] [cymbal crashes] Alright, we got a campfire going right now.
[1425 - 1427] We're gonna knock that down to create a little shelf
[1427 - 1429] for our cast iron pan.
[1429 - 1430] We're gonna give it a drizzle of olive oil
[1430 - 1432] and crack our egg in there.
[1432 - 1434] I'm actually just a little bit worried that that top
[1434 - 1437] is never gonna cook just because of how cold the air is.
[1437 - 1438] So I'm just gonna call an audible
[1438 - 1440] and give this a flip real quick just to speed the cooking
[1440 - 1442] of the yolk along a little bit.
[1442 - 1444] [dings] Okay, you can see that that underside,
[1444 - 1445] where it was in direct contact with the pan,
[1445 - 1447] really took on a lot of color.
[1447 - 1449] Mmm, but that's actually delicious.
[1449 - 1453] And the whole thing has a very smoky flavor and aroma.
[1453 - 1454] It's very appealing.
[1454 - 1456] If you're trying to cook an egg outside on the campfire,
[1456 - 1458] a cast iron is definitely a really good option.
[1458 - 1460] [cymbal crashes] Foil pack egg.
[1460 - 1461] So we've got our little foil pack here.
[1461 - 1463] We're gonna spray it with some cooking spray.
[1463 - 1464] This feels very dangerous.
[1464 - 1466] We're gonna crack an egg right in this pouch,
[1466 - 1468] fold it up, and put it directly on the fire,
[1468 - 1469] and see what happens.
[1469 - 1472] I mean, it's really puffed up in a pretty insane way.
[1472 - 1474] We're just, let's just call this.
[1474 - 1477] [dings] Okay, so here we have our foil packed egg.
[1477 - 1480] For whatever reason, it smells terrible.
[1480 - 1482] I don't know if the aluminum burned
[1482 - 1484] or there was some kind of chemical reaction
[1484 - 1486] or something like that, but this egg is evil,
[1486 - 1489] it is haunted, I am not eating it.
[1489 - 1490] [cymbal crashes] Hot coal-cooked egg?
[1490 - 1492] Alright, just out of curiosity, I wanna see what happens
[1492 - 1495] if I bury an egg directly in the coals.
[1495 - 1497] And after a few minutes, we'll just check on it.
[1497 - 1501] [loud pop] Oh God, oh. [dings] Okay.
[1501 - 1502] That was a disaster.
[1502 - 1504] Here we have an exploded egg.
[1504 - 1507] This was not a good idea.
[1507 - 1508] I did this so you didn't have to.
[1508 - 1511] Just don't do this unless it's a prank.
[1511 - 1513] [cymbal crashes] Sauna-cooked egg.
[1513 - 1515] We've got an egg and we've got this portable sauna.
[1515 - 1517] And I'm just gonna hop in here with my egg
[1517 - 1523] and hopefully it's just gonna cook along with me. [woman laughing]
[1523 - 1525] [dings] And here have our sauna-cooked egg.
[1525 - 1528] If that was a real sauna and it was 180 degrees,
[1528 - 1530] then we probably, over the course of many, many hours,
[1530 - 1531] would have cooked an egg.
[1531 - 1534] So let's see how far we got.
[1534 - 1535] That's a raw egg.
[1535 - 1537] Sauna egg, fail.
[1537 - 1538] [cymbal crashes] Engine cooked egg?
[1538 - 1541] I've been revving the engine of this for the last 30 minutes
[1541 - 1542] to heat things up.
[1542 - 1545] We're gonna situate this foil pack next to the engine block
[1545 - 1546] and close the hood.
[1546 - 1548] Alright, let's see what we've got.
[1548 - 1551] Okay, this feels disconcertingly not warm.
[1551 - 1553] [dings] Here's our car engine egg.
[1553 - 1556] It seems as though it was starting to cook a little bit.
[1556 - 1559] It definitely looks weirder than it was.
[1560 - 1562] Yeah, I can't recommend this.
[1563 - 1564] [cymbal crashes] Solar oven egg.
[1564 - 1565] The whole idea behind this device
[1565 - 1569] is it's somehow going to conduct the heat of the sun
[1569 - 1572] and trap it in this environment to create a space
[1572 - 1574] that will cook an egg like an oven.
[1574 - 1577] Okay, it's been three hours, there's no more sunlight,
[1577 - 1578] so we're gonna see what we got.
[1578 - 1582] [dings] Yeah, this also is not really a cooked egg.
[1582 - 1585] There is almost a little bit of white along the edge
[1585 - 1587] that started to cook.
[1587 - 1588] I think maybe if we left it out there
[1588 - 1591] for another four hours and maybe we were in Miami
[1591 - 1592] then maybe something would have happened.
[1592 - 1596] But it is just not happening today. Solar fail.
[1596 - 1598] Alright, a few takeaways.
[1598 - 1600] There are a lot of ways to cook eggs.
[1601 - 1604] And the smallest changes in time and temperature
[1604 - 1605] are gonna have a really profound effect
[1605 - 1608] on the texture of an egg, the way that it tastes.
[1608 - 1610] The other thing that we've seen is that there are a lot
[1610 - 1612] of classic kind of fool-proof ways
[1612 - 1615] for making a delicious egg and I don't know
[1615 - 1617] that any of the novel methods that we used
[1617 - 1620] for cooking them were really any kind of an improvement.
[1620 - 1621] And that's it.
[1621 - 1623] That's almost every to cook an egg.
[1623 - 1625] If you've got other ways that we didn't think of,
[1625 - 1626] feel free to leave them in the comments.
[1626 - 1629] Meanwhile, I'm gonna go get my cholesterol checked.