Thanks for the video and reminder. I love soft boiled eggs but only get in the mood for them about every 8 months and then I realize I have forgotten how to do it! I will save this to my favorites for sure. Oh love that industrial gas stove......wow. Yes start point is always in boiling water. Check. Bigger egg here please~huge Jumbo if at all possible. Check. No ice unless hard-boiling. Check. 4 minute eggs for me please. And Lawrey's seasoned salt :) You all don't have soft boiled egg cups?
Nice ---soft boiled eggs are really popular in Japan... last one I had was served cold on top of a salad. Actually raw eggs are also kinda popular here too, now that I think about it ;)
Great tips!! Since we get about 20 eggs a day, we eat a lot of eggs😂Since our eggs are fresh we don't refrigerate them. We give them away or eat them within a few days. Thanks for sharing😃
Thanks for watching i appreciate it! You can actually make Eggs Benedict with whatever kind of egg method you like, but just in case you want poached check out this video: ruclips.net/video/DWejoYJI7WA/видео.html
throw the peeled whole soft boiled eggs in a mixture of equal parts of dark soy sauce, light soy sauce and water, let them sit for 4 hours, up to 12, for beautiful japanese ramen eggs..yummeh!
John, I literally experimented with six minute eggs just yesterday. I did use an ice bath. Out of three they all came out well but only one was able to peel by hand completely. Great video and thanks for the information! I will revisit my egg technique!
Great episode. You're a natural teacher. I wil stop bad habit of putting egg in cold water lol. Guilty as charged. In your career Chef what's the most soft boiled eggs you ever had to prepare for one sitting. Cheers
I once had a banquet where we had to make 300 orders of Eggs Benedict for brunch. Needless to say he discussion with the banquet manager stopped that from ever happening again
I like my food piping hot. Do you have any tricks on peeling eggs immediately without Cooling so it can be served hot? In general how do you keep a boiled egg hot? Can you reheat an already peeled boiled egg?
Just crack it open and peel it out of the shell with a spoon over a bowl. You can use a towel or a hot pad while doing this so it stays very hot. Thanks for watching!
Hey John my mom used to make me soft boiled eggs as a child, I used to call it egg in a cup :-) When I wanted them I would say I want eggs in a cup lol :-) It has been years since I had a Soft Boiled Egg, I will have to have Joi make me some lol :-) Thank you John for the tips too :-) ROCK ON!!!!!!!
MrMegaFredZeppelin, why? Can't you cook? Or do you think that cooking is womens work only or that men should only be allowed to cook on a bbq? I hope you never end up on your own for awhile or for some unfortunate reason your partner ends up temporarily incopasitated, you won't last too long, the idea of showing the video is to teach people how to do it for themselves not to get someone else to do it for them, so if for some reason you find yourself in a situation where you have to do everything for yourself instead of having it all done for you just keep this little saying in the back of your mind "if men don't cook men don't eat" I've always been a bit of a loner & have been looking after myself for a hell of a long time & I learnt to cook by watching & helping firstly my mother as I was growing up then with my sisters then girlfriends & other female friends, also by watching cooking shows on tv and demonstrations at different events & now on RUclips. I am nowhere near a perfect chef but I'm not staving either, so why not give it a go yourself, you never know you just might surprise yourself & you might even enjoy it.
Hi Chef, First of all, I've followed your method for soft boiled eggs. My new go to! My son, who loves to cook (his mother has taught him well), is asking for a chef knife for Christmas. I am leaning towards the 8" Global G-2. I am very confused after researching knives! Can you help me? Thank you so much, Steve
No problem. Being old school, I prefer my knives with a full tang with a good strong bolster and the handle riveted to the tang for excellent grip and balance. The Global looks to pretty and fancy for me, and looks delicate too. Of course the best way to buy a knife is to handle them before purchase. I am partial to Henckels and Wusthof's. They keep a sharp edge and are well-balanced with a good grip. Price-wise, they are a bit spendy, but if kept in good shape and given the respect they are due, they will last a lifetime. Be sure to get him a good steel, whetstone, and maybe a knife case to keep his tools in. Best of luck to your son!
a-haaaa...THAT'S what I've been doing wrong during my soft boiled egg "failures"...Adding my eggs to the water BEFORE it comes to a full boil...Thank you kindly, Chef...I also appreciate your explanation about how to remove the eggs from their shells...
Thank you, Chef John. Soft boiled eggs are my favorite breakfast. You stressed that the eggs should be cold, not room temperature. I frequently have the problem of the shells cracking when introduced to the boiling water. Even when I use a slotted spoon to lower them in. Any suggestions?
use a litlle vinegar in the water, that way if they do break, the acid in the vinegar will congeal the egg and it won't seep out as much. Thaks for watching
Try putting vinegar or salt into the water, at least if the egg cracks, the vinegar acid will seal the crack by congealing the egg white to stop it bursting out of the shell. The salt will make it easier to peel. Great question, thanks for watching! Stay safe and have a great week
Brilliant! I wish every cook/chef would come to your "class"...I had to stop ordering them when dining out...could not believe how many trained cooks could not manage a soft boiled egg! The last time I ordered them out they brought two obviously poached eggs...Sad. Thank you!
poached is simmered in water, soft boiled is cooked in the shell. Meaning the cooking method is not only different, the process at a cellular level takes place..same outcome, different process and method. Great question. Thanks for watching
Rough handling can lead to a situation where an egg will have a hidden crack and the thermal shock from cold to rolling boil will cause this defective egg to render itself as smoo right away. Trick I picked up from the crazy russian hacker is to lower the cold egg into the water with a large spoon to lessen the chance that the crack is done/enhanced by bouncing the egg off the bottom of the pot holding the water. And still they spill themselves due to rough handling which simply can't be avoided and it just becomes a game of chance. But armed with a large spoon and you are right there, it's a quick matter to remove the parts asap to a prearranged waiting smoo container also close by just for the occasional egg burst. Well done Chef John, your knowledge and explanations of how to cook an egg are always an eye opening delight for me. Coming from poe dunk USA, I'm a stinking heap of wrong terminology and confused thinking to begin with and thru your sage teachings - I have seen the light.
@@maxcrit3481 pastured eggs will generally have much stronger shells, and are much better for you. Some companies lie about it though. Happy Egg is actually awful.
Whether or not to let the eggs warm up to room temperature is the biggest arguments I've seen. Honestly, I've tried both ways, and I can't see where it matters. I'm not a fan of eggs from the store, though. They've been washed, which removes the layer of protection that keeps eggs fresh even without being refrigerated, the shells are ridiculously thin, the yolks are a much paler color, are and the eggs, to me, just don't taste as good. When I was young we had several varieties of chicken, from vary small breeds, up to some large breeds, but we had more white leghorns than any other. They were all free range. We would only wash eggs for customers, and many of them did not want the eggs washed. We would wash only enough for use to feed us for a week. The rest of ours simply went into a container and were covered with cornmeal. We had eggs that stayed good for many months this way. Friends said they had eggs stay fresh for a year, but we never tried it that long. Six months was about it. We boiled eggs just as you do, but only when in a hurry. Otherwise, we would bring water to a rolling boil, turn off the heat, put the eggs in the wat, cover the pot, and let it set for up to twenty minutes. Twenty minutes meant hardboiled eggs. Soft-boiled meant about ten to fifteen minutes, depending on your definition of soft-boiled. This method was supposed to make eggs much easier to peel, and it certainly seemed to do so. I do prefer soft-boiled eggs served in a cup. I think it's classier, and I have no trouble eating them this way. It just takes a little practice.
correct, the salt brings the water to boil quicker, that way when the egg does crack the very hot water will "seal" the white in the crack. Have a good day and thanks or watching
I don't know what is the material of your eggs, my eggs will crack the second I put them in the boiling water and all the egg whites get out of it. what is the trick here that your eggs don't crack?
@@ChefJohnPolitteItsOnlyFood So you have no answer? All my life (83 years) eggs, cold or room temperature, that I put into boiling water burst. I call bs.
@@nolitetebastardescarborund9761 There are many factors, such as what I stated above, and also the condition of the egg, is it farm fresh, store bought, old or new...
@@ChefJohnPolitteItsOnlyFoodTHANK you for being the ONLY video out of hundreds of egg videos, to actually tell us what temperature the EGG should be before boiling! I didn’t know whether we should start with room temperature eggs or refrigerated eggs, and NO other video even mentions that part. Thank you so much for being literally the ONLY video out there that specifies that info.
Be sure to subscribe to our channel for more delicious food fun stuff by clicking the link below:
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Chef John, what an education I got here! Thanks for the great tips!
Thanks for watching John
Yum, I love soft boiled eggs. Yours look really good!
Thanks for the lovely comment, have a great weekend and thanks for watching
The egg came out perfect. So glad I found this video. Breakfast was wonderful. Thanks.
Thanks for watching and being a friend of the show, have a great Easter and thanks again for watching
@Moses Kong I Use a spoon to gently set the egg into the boiling water. Great question, thanks for watching!
Thanks! What a clear explanation for making soft boiled eggs. I can’t wait to try out my new egg cups!
I am glad you enjoyed the video, have a great weekend!
Me too.
Love the video! Love the channel too! Keep doing what you do man!
Thanks for watching, have a great weekend
Like your step by step instruction.. and the why behind it.
I appreciate you leaving a positive comment and taking the time to watch. Have a wonderful rest of your weekend!
Love your egg videos!
Thanks for watching
Thank you, this was very helpful!
Glad it was helpful!
Perfect, yum.
Thanks for watching!
Thanks for the video and reminder. I love soft boiled eggs but only get in the mood for them about every 8 months and then I realize I have forgotten how to do it! I will save this to my favorites for sure. Oh love that industrial gas stove......wow. Yes start point is always in boiling water. Check. Bigger egg here please~huge Jumbo if at all possible. Check. No ice unless hard-boiling. Check. 4 minute eggs for me please. And Lawrey's seasoned salt :) You all don't have soft boiled egg cups?
Rivet those cups were thrown out in the 70's with 8 tracks..lol Thanks for watching
Cool thanks
Your the man
Thanks for watching and being a friend of the show. Have a great week!
Great tutorial, John!
Thanks Chef
Love my eggs like this thanks for sharing
thanks for checking us out, appreciated
Thank you!
Thanks for watching
Soft boiled eggs are my favourite breakfast in winters
Nice video 👌🛩️
Very informative
Thank you!
Now that's a breakfast! Thanks Chef!
Thank you sir
Hi, thanks for the lesson. I never knew how to make soft boiled lol
I appreciate you watching and leaving a positive comment. Have a great week!
Thank you chef awesome video
Glad you enjoyed it
Thank you
You're welcome
THANK YOU, CHEF, FOR THIS SIMPLE YET EFFECTIVE METHOD !!!!
You are very welcome, have a great weekend!
Awesome it works best eggs ever. You've saved our marriage lol
Great to hear!
This should be great to help my Intro and Culinary I students. Thanks!
Wow thanks so much for the compliment, and thanks for watching
Thanks chef john..now i can make everyday a soft boiled egg in a perfect yolk hehe
Thanks for watching and leaving a comment! Have a great new year!
Man that is so cool
I appreciate you watching, have a great week!
Verynice!
Thank you! Cheers!
Nice ---soft boiled eggs are really popular in Japan... last one I had was served cold on top of a salad. Actually raw eggs are also kinda popular here too, now that I think about it ;)
Thanks for watching Paul, I appreciate that!
Thank You~
You're welcome
COOL VIDEO AWESOME!!!!!!!
I COOKED 2 SOFT BOIL EGGS CAME OUT PERFECT THANKS A LOT💜💜💜
I appreciate that! Have a great day and thanks for watching!
I like the tips
I appreciate you watching, stay safe and have a great week!
That’s Awesome 👏😎👍👍🇺🇸🇺🇸🇺🇸
thanks for watching
Thanks. This is a great technique. I want to try this soft boiled egg technique to bake into breakfast muffins.
Sounds good Leigh, let me know how it turns out!
Great video! 😊
I appreciate that, have a great day!
That is exactly how I make it ! I wanted to see if you made it different ! New friend here !
Thanks and welcome! Have a great new year!
Great tips!! Since we get about 20 eggs a day, we eat a lot of eggs😂Since our eggs are fresh we don't refrigerate them. We give them away or eat them within a few days. Thanks for sharing😃
Thanks Christy, I appreciate that
Great video. For eggs benedict, do you recommend this method or poaching the eggs?
Thanks for watching i appreciate it! You can actually make Eggs Benedict with whatever kind of egg method you like, but just in case you want poached check out this video:
ruclips.net/video/DWejoYJI7WA/видео.html
Interesting video thanks
Glad you enjoyed it
Very informative. 👍
Thanks for watching!
Best soft boiled eggs I have ever made. Thanks!
You are so welcome!
After watching your video I make perfekt soft boiled egg. :)
Thanks for your tip!
Cheers!
Mick
Fantastic!
Can't wait 'till morning to try!!
Hope you enjoy!
thanks!
I appreciate you watching, stay safe and have a great Easter!
throw the peeled whole soft boiled eggs in a mixture of equal parts of dark soy sauce, light soy sauce and water, let them sit for 4 hours, up to 12, for beautiful japanese ramen eggs..yummeh!
Thanks for the tips!
Very well explain...👍
Thanks for watching
John,
I literally experimented with six minute eggs just yesterday. I did use an ice bath. Out of three they all came out well but only one was able to peel by hand completely. Great video and thanks for the information! I will revisit my egg technique!
Eggcellent remarks, thanks Phillip!
Add some white vinegar to your boil water. It makes it much easier to get the shells off after. I usually use about 1/4 cup per liter of water.
Great episode. You're a natural teacher. I wil stop bad habit of putting egg in cold water lol. Guilty as charged. In your career Chef what's the most soft boiled eggs you ever had to prepare for one sitting. Cheers
I once had a banquet where we had to make 300 orders of Eggs Benedict for brunch. Needless to say he discussion with the banquet manager stopped that from ever happening again
I followed your method and the egg came out perfect. Thank you for showing us how to crack the egg too. 🥚👍🏻
Great to hear! I appreciate you watching!
sounds good
I like my food piping hot. Do you have any tricks on peeling eggs immediately without Cooling so it can be served hot? In general how do you keep a boiled egg hot? Can you reheat an already peeled boiled egg?
Just crack it open and peel it out of the shell with a spoon over a bowl. You can use a towel or a hot pad while doing this so it stays very hot. Thanks for watching!
I will alwaaays do this now 😘😘🌻🌻❤️❤️
I appreciate you watching. Have a great day!
Thanks ;)
You're welcome!
Hey John my mom used to make me soft boiled eggs as a child, I used to call it egg in a cup :-) When I wanted them I would say I want eggs in a cup lol :-) It has been years since I had a Soft Boiled Egg, I will have to have Joi make me some lol :-) Thank you John for the tips too :-) ROCK ON!!!!!!!
Eggcellent! ROCK ON!!!
MrMegaFredZeppelin, why? Can't you cook? Or do you think that cooking is womens work only or that men should only be allowed to cook on a bbq? I hope you never end up on your own for awhile or for some unfortunate reason your partner ends up temporarily incopasitated, you won't last too long, the idea of showing the video is to teach people how to do it for themselves not to get someone else to do it for them, so if for some reason you find yourself in a situation where you have to do everything for yourself instead of having it all done for you just keep this little saying in the back of your mind "if men don't cook men don't eat" I've always been a bit of a loner & have been looking after myself for a hell of a long time & I learnt to cook by watching & helping firstly my mother as I was growing up then with my sisters then girlfriends & other female friends, also by watching cooking shows on tv and demonstrations at different events & now on RUclips. I am nowhere near a perfect chef but I'm not staving either, so why not give it a go yourself, you never know you just might surprise yourself & you might even enjoy it.
Got a chart for everything from 3min ... 9min ... hard boiled. I like the idea of starting with eggs from the refrigerator and boiling water.
I appreciate you watching!
I forgot how to cook these eggs correctly. Thanks for the video!!
I appreciate you watching. Have a great day!
Hi Chef,
First of all, I've followed your method for soft boiled eggs. My new go to!
My son, who loves to cook (his mother has taught him well), is asking for a chef knife for Christmas.
I am leaning towards the 8" Global G-2.
I am very confused after researching knives! Can you help me?
Thank you so much,
Steve
No problem. Being old school, I prefer my knives with a full tang with a good strong bolster and the handle riveted to the tang for excellent grip and balance. The Global looks to pretty and fancy for me, and looks delicate too. Of course the best way to buy a knife is to handle them before purchase. I am partial to Henckels and Wusthof's. They keep a sharp edge and are well-balanced with a good grip. Price-wise, they are a bit spendy, but if kept in good shape and given the respect they are due, they will last a lifetime. Be sure to get him a good steel, whetstone, and maybe a knife case to keep his tools in. Best of luck to your son!
@@ChefJohnPolitteItsOnlyFood
Thank you, Chef,
I'm glad you mentioned Henckel, I have my eye on one of those too
@@stephenwomack6961 Great knives. Have a great Thanksgiving
I remember hearing about a 3 minute egg. I wonder if this was started cold?
Most likely not
HI FROM SUNNY MEXICO...GRACIAS
Welcome!
Thank you very much, guess what I'm having for breakfast this weekend.
Hope you enjoy! Thanks for watching!
I love soft boiled eggs and poached eggs...
I hope this video helps you in making them if you did indeed need help making them, or are just enjoying the video. Thanks for watching
a-haaaa...THAT'S what I've been doing wrong during my soft boiled egg "failures"...Adding my eggs to the water BEFORE it comes to a full boil...Thank you kindly, Chef...I also appreciate your explanation about how to remove the eggs from their shells...
Glad I could be of assistance. Thanks for watching
Thank you, Chef John. Soft boiled eggs are my favorite breakfast. You stressed that the eggs should be cold, not room temperature. I frequently have the problem of the shells cracking when introduced to the boiling water. Even when I use a slotted spoon to lower them in. Any suggestions?
use a litlle vinegar in the water, that way if they do break, the acid in the vinegar will congeal the egg and it won't seep out as much. Thaks for watching
I tried it but the egg burst in the boiling water. How do you prevent this from happening?
Try putting vinegar or salt into the water, at least if the egg cracks, the vinegar acid will seal the crack by congealing the egg white to stop it bursting out of the shell. The salt will make it easier to peel. Great question, thanks for watching! Stay safe and have a great week
👍👍👍👍
Thanks for watching
Brilliant! I wish every cook/chef would come to your "class"...I had to stop ordering them when dining out...could not believe how many trained cooks could not manage a soft boiled egg! The last time I ordered them out they brought two obviously poached eggs...Sad. Thank you!
I appreciate the compliment. Sometimes the easiest techniques are no longer taught
I think you're 100% right! Funny, I just got your reply as I was making myself a late dinner of guess what? Yup, your soft boiled eggs! Thanks again.
Any real difference between poached eggs and soft boiled?
poached is simmered in water, soft boiled is cooked in the shell. Meaning the cooking method is not only different, the process at a cellular level takes place..same outcome, different process and method. Great question. Thanks for watching
Hi, how come my egg burst when put into the boiling water?
Your water should be at a low simmer, just a rolling boil. Not too hot or the egg will burst and cook to fast
Rough handling can lead to a situation where an egg will have a hidden crack and the thermal shock from cold to rolling boil will cause this defective egg to render itself as smoo right away. Trick I picked up from the crazy russian hacker is to lower the cold egg into the water with a large spoon to lessen the chance that the crack is done/enhanced by bouncing the egg off the bottom of the pot holding the water. And still they spill themselves due to rough handling which simply can't be avoided and it just becomes a game of chance. But armed with a large spoon and you are right there, it's a quick matter to remove the parts asap to a prearranged waiting smoo container also close by just for the occasional egg burst. Well done Chef John, your knowledge and explanations of how to cook an egg are always an eye opening delight for me. Coming from poe dunk USA, I'm a stinking heap of wrong terminology and confused thinking to begin with and thru your sage teachings - I have seen the light.
Eggs cold out of the refrigerator will crack when they hit the boiling water, won’t they?
Depend on their age, where they are sourced and the health of the chicken that laid them, or is that layed?
why did they no crack when he droped them in?
sometimes they do sometimes they don't
sometimes they do sometimes they don't
Looks awesome. For some reason it's a 30 to 40% chance the egg cracks when I gently drop them into the boiling water and it really torques me. Ugh
Sometimes it is just the egg and the integrity of the shell..age, type of chicken, factory famed poultry..etc. Thanks for watching!
It's Only Food w/Chef John Politte Thanks a bunch, think I'll try to find some elsewhere.
@@maxcrit3481 Have a great weekend
@@maxcrit3481 pastured eggs will generally have much stronger shells, and are much better for you. Some companies lie about it though. Happy Egg is actually awful.
For hard boiled, I always start with cold water. For soft boiled, I always start with cold water.
Eggcellent!
K
I appreciate you watching!
Or I would say with wheat buttered toast, bacon, hash browns and butter salt and pepper and you have a slice of heaven.
Indeed
egg
Thanks for watching
My grandma used to make this way of eggs but we would eat it out of the shell she would break the top off and you can scoop it and eat it
Thanks for watching! Have a great week!
Hi 💃
Howdy, Thanks for stopping by!
They should be room temp and not just thrown in or they will crack from the temp change
Not necessarily
When they are cook add butter ,salt and pepper,chop up with your spoon ,eat my dad made.them ,no I can try too.
Sounds delicious, thanks for watching!
Whether or not to let the eggs warm up to room temperature is the biggest arguments I've seen. Honestly, I've tried both ways, and I can't see where it matters.
I'm not a fan of eggs from the store, though. They've been washed, which removes the layer of protection that keeps eggs fresh even without being refrigerated, the shells are ridiculously thin, the yolks are a much paler color, are and the eggs, to me, just don't taste as good.
When I was young we had several varieties of chicken, from vary small breeds, up to some large breeds, but we had more white leghorns than any other. They were all free range. We would only wash eggs for customers, and many of them did not want the eggs washed. We would wash only enough for use to feed us for a week. The rest of ours simply went into a container and were covered with cornmeal.
We had eggs that stayed good for many months this way. Friends said they had eggs stay fresh for a year, but we never tried it that long. Six months was about it.
We boiled eggs just as you do, but only when in a hurry. Otherwise, we would bring water to a rolling boil, turn off the heat, put the eggs in the wat, cover the pot, and let it set for up to twenty minutes. Twenty minutes meant hardboiled eggs. Soft-boiled meant about ten to fifteen minutes, depending on your definition of soft-boiled. This method was supposed to make eggs much easier to peel, and it certainly seemed to do so.
I do prefer soft-boiled eggs served in a cup. I think it's classier, and I have no trouble eating them this way. It just takes a little practice.
Thanks for watching
I always add a spoonful of salt to my water, because IF the egg cracks during cooking the white wont all come out.
correct, the salt brings the water to boil quicker, that way when the egg does crack the very hot water will "seal" the white in the crack. Have a good day and thanks or watching
In Europe we leave all eggs on counter.
Thats nice
I am from the UK and we NEVER refrigerate eggs. There not even refrigerated in the supermarkets.
Thanks for sharing
I wonder why all the famous chefs say put cold eggs in to cold water then start the heat🤔
Great question. Thanks for watching!
Love egg yolk but I can’t eat it , still watch the video of them
I appreciate you watching, stay safe and have a great week!
Aww, it's the healthy part though. Allergies?
I don't know what is the material of your eggs, my eggs will crack the second I put them in the boiling water and all the egg whites get out of it. what is the trick here that your eggs don't crack?
There are a lot of factors, grade of the egg, age of the egg. Also is the egg at room temp or cold
@@ChefJohnPolitteItsOnlyFood So you have no answer? All my life (83 years) eggs, cold or room temperature, that I put into boiling water burst. I call bs.
@@nolitetebastardescarborund9761 There are many factors, such as what I stated above, and also the condition of the egg, is it farm fresh, store bought, old or new...
@@ChefJohnPolitteItsOnlyFood You still don't say under what condition(s) the eggs won't burst. Still bs.
Quick and simple....30 second video took 6 min 🤦♂️
Video was made in 2017, there was no tiktok back then, people had attention spans
who here in 2023
Thanks for watching!! Have a great day!
@@ChefJohnPolitteItsOnlyFoodTHANK you for being the ONLY video out of hundreds of egg videos, to actually tell us what temperature the EGG should be before boiling! I didn’t know whether we should start with room temperature eggs or refrigerated eggs, and NO other video even mentions that part. Thank you so much for being literally the ONLY video out there that specifies that info.
@@Vmurph Thanks for the compliment. Have a great rest of your day!
I think 6 min is better
thanks for watching
who here in 202
I appreciate you watching!
Kinda ugly presentation, not?
Maybe in your opinion
Thank you!
I appreciate you watching! Have a great day!
Thank you !
Thanks for watching, stay safe and have a great day!