Myth or Fact? Baking Soda for Hard Boiled Eggs?
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- Опубликовано: 12 сен 2024
- I have heard that adding baking soda to water to make hard boiled eggs easier to peel, but have never tried until now... this is a first-hand trial run of doing this, and I test 4 eggs in 4 different scenarios. Watch what happens!
#bakingsoda #hardboiledeggs #chefdez
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Biggest difference for me so far is putting eggs in boiling water. Not the bring to a boil and turn off at a boil method.
Hey, whatever works! Thanks for watching.
I think that's why Chef Dez had EZ peel for ALL four batches--the real secret is putting eggs into already-boiling water to cause the white to set promptly and not fuse to the shell so much. The baking soda couldn't improve on that best practice. Chef Dez used the foundational best practice on all four batches. A "real" test of the baking soda difference might be cooking the eggs starting in unheated water.
UPDATE: So I'm WRONG!! Starting with eggs in pot from COLD water isn't the factor. See ChefDez and my later comments below.
@@jdaniels1313 I started from cold water in this test as I always do.
@@ChefDez Thank you! Eliminating variables one by one in our kitchen. My GF cooked up a dozen hard-to-peel eggs that ripped chunks of white off during peeling were not great for making deviled eggs. I just asked her method, and she said 1) Eggs in plain water from cold thru boiling; and 2) no ice water bath right after cooking.
So today, I did two test batches: Batch A, 14-cup Aroma brand "Smart" Rice Cooker in top steamer basket, 2 cups water in pot, set to 13 minutes "Smart Steam" setting; Batch B, Cooked in 2 qts already boiling water, for 13 minutes, BUT with 4 tsp VINEGAR added to cooking water. BOTH BATCHES went into ICE WATER bath INSTANTLY after cooking.
BATCH Results: BOTH BATCHES turned out perfectly cooked, and EZ TO PEEL! I think I'm a fan of the RICE COOKER approach from now forward. It's ADD-friendly for us distracted cooks. I'll try a couple more methods eventually to see if I can nail failure and isolate the failure paths, to avoid them.
@@jdaniels1313 awesome!
Thx I’m only 10 and now I know how to boil and peel eggs better than I usually would
Great! Thanks for watching!
Baking soda makes a big difference for me. Maybe I have more acidic water
Could be. Thanks for watching.
I saw a video where the person put the egss in after it started boiling and putting the baking soda and salt in the water . I tell you easiest peeling eggs I have ever peeled..
I actually steam eggs now instead of boiling. Easier to peel and the texture is so much better. Check out my steaming videos on my "Egg Tips" playlist. Thanks for watching.
Best experiment on eggs with or with baking soda. Seems the same to me. How the taste difference
No taste difference at all. Thanks for watching!
After I cooked my eggs in baking soda I cool them down of course then I put them in the fridge unpeeled. Why are they stinking up my fridge so bad?
Boiled eggs smell compared to other cooked eggs (like scrambled, for example) because the shells (although porous) hold in the sulphur compounds, where other cooked eggs the sulphur disperses. Your best best is to store your boiled eggs in a covered container in the fridge. Thanks for watching.
Tried baking in the water for the first time today. No thank you. What a mess. None of them peeled cleanly. Half the egg stuck to the shell. Not only that but I detest the taste and the eggs were mushy. They were week old eggs. Not one was usable for deviled eggs. And I cook them for the same amount of time as I always do when I hard boil eggs.
I am going back to my old. Lower eggs into boiling water simmer for 9 minutes and then cool in cold water for about 5 minutes. The shells slip off easy peasy. Every single time. Keep your baking soda for baking. 🙄
Thanks for sharing. Look up video on steaming eggs instead of boiling - that’s all I do now, is steam. Better texture and easier peeling! Thanks for watching!
Why egg shells stick in the egg sometimes?
I’m not sure what you mean, sorry?
@@ChefDez I meant when pealing the eggs the shell doesn’t come off easy so the egg doesn’t look good.. 😉
@@juditrea1512 I have a video with some great tips on peeling that will help you with that: ruclips.net/video/yH6i7l5KSJc/видео.html
I’ve noticed baking soda jus makes the shells crack more so you’ll get a lot of little egg shells all over the egg
That could very well be. Thanks for watching.
I've seen other tests/videos that show baking soda making NO DIFFERENCE. Could depend on your tap water's PH or other tap-water-related factors. I did have great results using 1 tsp of vinegar per quart of boiling water. Also eggs go instantly into ice bath after cooking. Others also say add a little salt to the water, makes boiling point higher -> hotter cooking water. As for me, now I'm a fan of steaming eggs in a rice cooker.
The fresher the egg the harder to peel. Eggs that are a couple of weeks old work so much better. But that kind of advanced planning doesn’t always work and then your making extra eggs because you know that some of them just won’t peel and those ones end up as dog snacks or egg salad. But I’ve thrown away egg shells with large amounts of whites and today with eggs costing what they cost is horrible.
Absolutely! Try my method of steaming eggs, instead of hard boiling (in my Egg Tips Playlist) and they are easier to peel no matter what and the texture of the egg is nicer.
@@ChefDez thank you Chef Dez. Have a blessed day.
@@jenpaulhome1 Thank you. You as well. 😊
@@ChefDez YES! I've had great results steaming eggs in a RICE COOKER top steaming basket! 2 cups of water in the pot, up to a dozen eggs in the basket, or all that fit, and "Steam" setting for 13 minutes. Especially great if you have a digital rice cooker with a "Steam" button, like I do, and can set to "13" minutes and do something else until the cooker goes BEEP!
@@jdaniels1313 Awesome!
I find brown eggs are the worst to peel even before the best before date you should retry the experiment with brown eggs.
Check out my video on Steaming Eggs instead of boiling. With steaming all eggs (brown or white) are easier to peel and the texture is so much better.
Great eggsperiment!
Thanks!
Next try vinegar.
Will do, thanks!
I did, and had great easy-peel results, 1 tsp vinegar per qt of boiling water. Supposedly a little salt in the water helps too, helps water be hotter for cooking, raises boiling point. My results were only using vinegar, no salt.
So yummy❤
Thanks for watching!
Way too much talking and storytelling. Not enough straight information. I lost patience with this.
@@mikeherstik Thanks for your kind words!
@@ChefDez 😂
@@mikeherstik 😁