Similar near Tacoma, I have open windows from early April to mid October. So are we talking room temp on a chilly morning (mid 40s) or evening in Summer (~100)?
You just remove top of the shell and eat it with a spoon on this special egg stand/egg plate w/e you call it and 5 - 5:30 mins here are only soft boiled eggs tbh. I consider rest as hard boiled because for me soft boiled can not have fully solid white :D So do not worry those eggs know a lot of love.
@@oh-not-the-bees7872 I also like my soft boiled egg at ~5:30. Yes there is a small chance of salmonella infection, but to avoid it you´d have to cook the egg completly through because salmonella would also be in the yolk.
We tried that once, and I’m honestly not a huge fan. If you compare eggs with the same yolk firmness, the sous vide eggs have much looser egg-whites than normal boiled eggs.
@@ragnkja Same, we had it in 65 degrees celcius for 90mins, yolks came out perfect but the whites just slid right off. Would have been nice to get the whites a bit firmer without overcooking the yolk
@@leahmcglashan9513 You can lower the temperature to keep the yolk from cooking (although you probably *want* it to get slightly firm), but it's just as easy - and faster besides - to just cook the eggs normally.
@@ragnkja I have read several processing science sources that say egg yolks pasturized to 63c for short time are slightly thickened compared to 60c for extended time, which indicates yolks start cooking at 63c. And liquid whole egg is pasturized at a minimum of 60c and held for 3.5minutes. Pure whites just start coagulating at 59c but they become noticeably difficult to foam into meringue when pasturized as low as 56c. Which along with your sous vide info tells me the mixture of proteins in eggwhite denature over a very wide temperature range, much more than 60-65c.
I am having breakfast while I watch you cook eggs and now I am really craving them. I want to try the 6:30 minutes egg! Thank you for being so informative and funny in your videos, I love them!
Alex, there's only one issue I take with this. Boiling eggs is inconsistent as the temperature of the water drops when you introduce certain numbers of eggs... I think you should also look into this for consistency of cooking, maybe consider steaming the eggs (as steam is at a constant temperature?)
What about density displacement too? I used to measure the water in the pot to just cover the top of the uncooked eggs with tap cold water. Then start the boil. one 100Deg is reached then either switch off or count to 3 mins for perfect soft eggs, but dip in cold water on 3 mins, otherwise it keeps cooking as temp is above 65deg. My way big or small eggs is the same method, but I noticed white organic eggs need 20 seconds longer. I never figured out why but assume has the do with protein/Calcium density of free range eggs, shell is harder.
I add my eggs to boiling water for consistency. Eggs also cook more evenly if you cook them from room temperature, but I don't recommend you do that if you are in a restaurant. Good way to have the doors locked.
Kenji Lopez does this very thoroughly in his book "The Food Lab". He is very nerd level in his cooking and can save you a lot of effort of discovering many of these things yourselves.
I love the spread of different times. It’s nice to see the changes, and would really enjoy seeing a comparison of elevations in boiled eggs. I know it’s not easy for anyone at a high/low elevation to follow these recipes.
I have always cover the eggs with cold water and put on hot burner, when the water starts to boil I remove the pot from the burner and let it sit for 7 minutes. I get perfect soft boil eggs every time. The same with corn on the cob except the corn sits for 20 minutes and perfect corn on the cob every time. I'm sure my mom taught me that.
Actually refrigerated eggs can be anywhere between 0 and 10°C depending on the shelf where they are stored and the setting on the refrigerator. Even with a setting of 4°C, the difference on shelves can range from 1° (bottom shelf) to 7 or 8°C on the top - for a newer refrigerator model. As such it is recommended to keep different food on different shelves. Eggs most notably higher up or in the door storage area. Source: Am cold appliance engineer. P.S: Absolutely ADORE your channel, I've grown so much with my cooking skills since watching you. Thank you Alex, keep up the great work! =)
But to be fair it is a bit more precise i guess. I also found that you just need to figure out what works in your environment. I live in the Netherlands and i only store my eggs in the fridge during the summer. In my case it gives me a second difference. Room temp for me is the same as Alex' eggs minus 30 seconds.
Glad to see im not the only one trying to get these soft boiled eggs just right... Literally just did this for breakfast 6-7ish was my gem too. Trying soft boiled pickled eggs as we speak, for my noodle soups of course !
I also found that the 6 and a half minutes was also a perfect time for me in most cases, usually I buy small/medium eggs so I actually can go down to 5 minutes and 30 seconds and they come out gorgeously. In any case, I just love your approach to figuring stuff out, can't get enough of these sorts of videos! I can see the passion in anything you decide to tackle!
My perfect boiled egg involves a pan of boiling water. Place your egg in the boiling water for exactly *one minute* after exactly 60 seconds (use the timer on your phone) switch the heat off, place a lid on your pan and give 6 minutes resting in the hot water for soft eggs, 7 minutes for hard yolks. Perfect eggs each time.
If you have your own chickens, leaving them unwashed and unrefrigerated makes them last longer. Washing them before the time you intend to use them makes them spoil faster because it removes the natural biofilm protecting the porous exterior (shell) of the egg. Also, with farm fresh eggs and especially pasture raised eggs, the membrane will stick to the egg much more during boiling--steaming (I just use a double-boiler) produces a far superior shell-peel. Also, using slightly older, not just-laid eggs is best for steaming, because the fresher the egg, the stronger the membrane. EDIT: Thank you for the kind comments! I do know that washing the eggs is largely a North American thing (US and I believe also Canada do this), my comment was mostly for people in those places who do not know that this is an option, and also to educate as to why it is better in the first place not to wash because a lot of people in places where eggs are unwashed may not know precisely why it is that way. Thanks again :)
Dejoblue true. My comment was mostly for educating those who are in the US and Canada (i believe they also wash and refrigerate) who don't realize this is an option.
Dana Saylor bravo for keeping chickens! More people having control over more of their food supply is essential to increasing personal and national food security! generally people who already have chickens know this and practice it, yes. Again, I am sharing the information for people who may not know about the options they have or why it matters
I never would have thought a Frenchman would teach me everything I wanted to know about Ramen and now the best soft-boiled egg. tres magnificent!!! Thank you sir.
I keep coming back to this video for the visual reference and I adjust depending on what I'm going to do with my eggs. It works like a charm! Thank you Alex!
A garotte! You’re brilliant! Thank you! I used to make soft boiled eggs for my dad, put the cold eggs in cold water then heated to boiling then counted the time then. I took them out of the water at 3 minuets. Then break through the shell to the center with a spoon and scooped out the egg into a bowl and eat with buttered toast. Yum!
Been watching your series, loving it so far! As for the egg - I could recommend doing a small hole using a needle at the bottom of the egg before boiling. Simple process that helps with the cracking of the egg, making it much more comfortable! Blew my mind when I figured that out!
"spread it like butter" I'm sitting here from a lifetime of trying and failing to spread refrigerated butter, non refrigerated peanut butter and assorted jams like..."What, in frustrating, bread-ripping clumps?"
Sapiens is a phenomenal book. I too walk around everywhere with my headphones listening to audiobooks. I also want to reiterate how much I appreciate your ramen series, it has reignited my love for cooking and experimenting in the kitchen, thank you!
Alex, merci beaucoup pour ta chaîne, elle est superbe! J'avais justement un petit oubli sur ce temps de cuisson ce soir pour me faire de bons oeufs... tu m'as sauvé! J'adore ton style unique et l'angle avec lequel tu amènes les choses. Ne lâche pas :D D'un cousin québécois :)
I see people mentioning factors such as altitude, drop in temperature when submerging egg and unevenly heating from the bottom of the pan. Altitude is in most cases negligible. 150m altitude change ≈ 0,5 centigrede change in boiling point. Drop in temperature can be counter measured with big reservoir of water which is less prone to temperature changes. Also Alex is using a dutch oven (cast iron, better heat conservation) and induction oven (quick reheating). In addition - the eggs are room tempered which minimizes temp drop. Unevenly heating from the bottom of the pan: The eggs are probably 3-4cm tall when laying horizontally. Which means the temperature differences over those cm. are probably miniscule. Also, if all the eggs are at the same level, the results on the different eggs are still comparable. But the biggest factor here that many fail to mention is the size of the eggs. Longer eggs with smaller width diameter cook faster. The eggs cook from the periphery and in to the center (which is apparent at 7:24 with the 10min egg). The eggs I usually buy will be hard boiled all the way through at 9 minutes. Which in my case (and many other's) makes this guide less useful. The times here are rough guidances, which means comparing two eggs with 30 seconds intervall insignificant. But who am I to criticize. I enjoy my eggs all kinds of ways.
Another thing to point out: you made a handful of eggs at the same time! So, 6 minutes and 30 seconds can be overkill if you need to cook one egg only. The amount of eggs cooked together, also the heat given by the cooktop, can vary dramatically the results! And what if the eggs are cooked in a pan while keeping stirring it? Of course, with care to not break the eggs, but the purpose is to maintain equal temperature throughout the pan.
Hey Alex, backyard chicken farmer from San Diego here. I conducted this experiment about 10 years ago and came up with the 6 minute 30 second boiled egg. Congratulations on finding it too. Well done! :)
Next video, #6 ramen addiction episode, perfect ramen egg, tea egg, brine egg, plain soft boil, what's best, and what's best way for the best!!!!! Salut!!!!!
I look up to you and I believe you when you say things. I figured you take the time to test your theories and wouldn't put nonsense on the internet. I tried your 6:30 boiled eggs. This morning in fact. Followed your instructions to the letter. They turned out... PERFECT! I knew to trust you. You're the best.
The only variable you didn't account for is that water boils at different temperatures depending upon you elevation. The change in elevation causes a change in atmospheric pressure which will effect the rate at which water vaporizes. Thus, a decrease in atmospheric pressure (rise in elevation) will result in a lower temperature your water boils at. The boiling point of water, 100 Centigrade is only true for sea level atmospheric pressure (101.324 kPa). This is why some cake mix boxes will give differing cooking times based off your elevation! If you're interested in finding your own boiling point based off your atmospheric pressure you can use the Clausius-Clapeyron relation
nah dude i know its a refference to gordon ramsey, but its actually cooked enough to not get poisoned by salmonella, yet i would like you to notice the fact that salmonella poisoning is a rare thing
Damn... You are the SINGLE FIRST youtuber whose in-video-advertisement actually REALLY made me think of purchasing the product :O Audible, if you read this: Please pay this man twice the money! This advertisement was way better than 99% of all ads I've come across on youtube. Sharing an actual book you listen to and mentioning that it's the perfect companion for cooking made me seriously think about it.
@@SimonWoodburyForget I'm not sure if the temperature of steam in a pan (which will vent when pressure gets too high and does not run out of water in liquid form) varies in a way that influences the cooking of eggs for 6 minutes.
@@SimonWoodburyForget Interesting. I have steamed dozens if not over a hundred eggs with similar results every time. 1 or 6 eggs in the same pan does not make a difference for the result, even though size of the egg does. Not sure why you have different results. I think cold air does not get introduced into the pan, since the water is still boiling and the steam prevents any cold air from entering the system. Boiling dry only happens (for me) when leaving the heat on the highest setting. We are not creating a pressure machine that has to drive something, so the heat should be on the lowest setting possible while still leaving the water at the boiling point. My 'setup': eggs in pan, 1 cm of water, lid on. Get to boiling point, lower heat. Steam for 6,5 minutes. Perfect every time. (for my taste that is). Differences are minor, most likely due to size of egg, age of egg or similar.
Water temperature drops quite a lot when you drop such a large mass of cold eggs into it. Cook only one egg at a time, in a large water bath with stirring..
Lily A. ill have to try steaming them, ive never done that b4. do you still do it for around the same amount of time? like 6 and a half or 7 mins for that congealed white and ever so slightly congealed yolk?
Great video as usual! Very systematic. I boil eggs exactly the same way as you do, and cook until 8, or 8:30, or 9 minutes. I start the timer after the water has resumed boiling as water will often stop boiling once you add eggs. Pepin has some great tips on boiling eggs as well. He punctures a hole in the wide end of the egg, and also peels the eggs under running water. Personally, after a lot of trial and error, I feel that it is really important to peel the eggs right away as it prevents sulphur buildup which causes the eggs to smell and also causes the blue yolk ring. I also feel that peeling under running water (as the Master recommends) works really well in easy peeling.
Thanks a lot Alex, had some eggs this weekend and went for the 6:30 egg. It was spot on. What a coincidence that the egg that had been in for 6:30 happens to. Show up at 6:30 in your video 😂 I really enjoy your channel! Keep up the good work! Salut from Les Pays-Bas.
Lol everyone I know does that, store bought eggs are too old to keep on the counter. You dont really need to refrigerate backyard eggs tho if you’re not planning on saving them
Keeping them in the fridge fresh or store bought makes them last longer, however you don't buy them from a fridge then take them home because the eggs sweat and it degrades them. Warm in store and cold at home is best combo.
A good soft boiled egg for breakfast (with buttered toast) is heavenly. If added to boiling water, five minutes is right for me, but there is the issue of the eggs cracking with the sudden change in temperature and thus, internal pressure. One can drill a tiny hole in the narrow end (where there is an air pocket separated from the white by a membrane), but it's easier to get round this by putting the eggs in cold water and bring them to a boil. You then time the cooking from the moment the water boils - four minutes gives the same result as above, and it's rare for an egg to burst.
fresh egg have a tendency to sink in water.. my mom use the same technique it's to prevent the egg to hit the bottom of the pan too hard and crack ! ^^
Love the videos. Two notes 1. size of egg is super important 2. Steaming is a hell of a lot more consistent, it conserves energy, AND it takes less time.
Note: At 2:23 in the video, you can see printed in French on the egg carton, "6 Gros", meaning "6 Large", in English. I am going to try steaming my eggs to see what happens.
@@rowanguy9528 yes, but you cannot make a significant difference by being in any significant country(like okay when you live in himalaya thats a diferent story
@@cashmoney3801 many cities all over the world like Calgary in Canada is above 1000 metres above sea level. And that's not even that much compared to many places
234 dislikes WTH? Only kill-joys could give this guy's videos a thumbs down. Alex, your videos are excellent! Thank you for both the great information and entertainment! Your stuff is fresh, creative, witty and well edited!
You have to put it in the cold water, then heat up until the water is boiling. As soon as it starts to boil you start a timer. Depending on the size of the egg 3 to max 4 minutes.
Agreed on this one. The advantage is that you don't have to worry about egg size because the larger the egg the longer the water takes to come to a boil. And, at sea level, 4 minutes is perfect.
I have seen someone try that before, they ended up with a hard yolk and a runny white. Alex got some wrong info when he looked up the temperatures, while the white starts to set at lower temperatures it needs a bit higher temperatures than the yolk to actually harden.
Patrick Keller they must have done it wrong then. I tried it the same way, 64°C for 1 hour and had a, for my taste, too runny withe but great yolk. But it held its form okay. A bit like a poached egg.
Patrick Keller The temperature most likely went over 65 degrees celcius. A few degrees up or down will make a huge difference. You need a good sous vide machine that properly circulates the water. If the white was still runny and the yolk firm the temperature was too high for too short a time. Lower the temp to ~63 C° and cook for an hour and you'd get a creamy yolk and firm white.
Thanks for reminding me how much I love eggs! Variations I use for consistency, some eggs are smaller, some are bigger, my refrigerator changes temp too. For efficiency, I prefer a hot water maker. When ready, put the cold eggs in a pan with a bit of simmering water, add the boiling water, put a glass lid on it. The water should resume a light boil in under a minute. Wait almost your usual time, then observe a transition. As the outside of the egg begins to coagulate, they don't receive energy from the water as easily, the simmer becomes vigorous, you can see the boil getting active. Since you don't want the yokes completely wet, let the boil continue for another minute or minute thirty. Bring the pan to the sink and pour cold water into it, until the eggs are cool enough to shell. Filial, la la la la la.
Nice video! I love your content :) One variable that is often overlooked when cooking an egg is air pressure. Depending on where you live (high altitude or low altitude), will affect the outcome quite a bit.
you forgot to mention that the ice-bath also stops the formation of the blackish grey ring around the egg yolk (sulfur) :P discovered this channel today, really enjoy it, well done alexis
I am super impressed by the dedication. Removing the eggs and labeling the systematically... Alex you really go above and beyond! 2 questions: Did you say what size of eggs? And why the towel?
Really sorry to ruin all your hard work, but the size of eggs/shape is probably the biggest determining factor in how fast an egg cooks, also, we don't know the temperature of your water. Boiling water can have a range of temperatures, even though "water boils at 100°c" especially with indication cookers, where the 7-P settings all boil water.
No, sorry. Water boils at 100C at sea level. Once the water is actually boiling (big bubbles of steam are forming throughout the body of the liquid), adding more heat just makes it boil faster, i.e., turn to steam faster. It does _not_ increase the temperature. Sure, if you're at 1500m above sea level, water will boil noticeably cooler than 100C but, at any given pressure, there is only one temperature that boiling water can be at.
I've learned to tell how done an egg is by picking it out of the boiling water on a spoon and then analyzing how fast the water runs dry on the egg. If the water instantly goes dry and remains looking chalky its well done. If the water leaves legs and a sheen then slowly fades, its soft, if the egg stays shiny it is runny.
Hi Alex, The best way is to use a thermoplongeur as we use in restaurant to cook what’s called “œufs parfait” at 64’c for 45 min witch give time for the selected temperature to reach the center of the egg... then you’ll get a uniform yolk texture... and then no more issues with altitude or dropping the eggs at the same starting point etc... By the way I love your channel it’s fun and very informative... Continue comme ça c’est top... Salut à toi
One thing you failed to mention is altitude. Someone's cooking time at 100 meters elevation is different from another at sea level. Having said that, I do love your videos and applaud your dedication and thoroughness.
First three eggs are perfect for the British "soft boiled egg" that's served in the half-shell. 6 to 7 minutes is the recommended standard for Ramen eggs per Mike Chen. Tea eggs are made by cracking the shell in a crackle pattern and putting them in the strong tea for at least overnight.
As a Floridian I’m always grateful when cooks recognize that room temperature is vastly different depending on where you live.
Heh. I always say you can tell when it's winter in Florida because the coconut oil is solid again.
Similar near Tacoma, I have open windows from early April to mid October. So are we talking room temp on a chilly morning (mid 40s) or evening in Summer (~100)?
Man Florida is becoming the new California.
@@jakecivis7402 The difference is it actually get's more than 10 degrees colder at night in california
Now to recognize that water boils colder at altitude 😅
That five-minute egg breaks my heart. It will never know love or joy, having been smashed in its prime.
Why is this the top comment on this video, it doesn't even have much likes?
I wouldn't mind if I was smashed in my prime 🤷♂️
You just remove top of the shell and eat it with a spoon on this special egg stand/egg plate w/e you call it and 5 - 5:30 mins here are only soft boiled eggs tbh. I consider rest as hard boiled because for me soft boiled can not have fully solid white :D So do not worry those eggs know a lot of love.
@@Ariss102 what you call a soft boiled is called raw. The egg whites should ALWAYS be solid or you risk food poisoning
@@oh-not-the-bees7872 I also like my soft boiled egg at ~5:30. Yes there is a small chance of salmonella infection, but to avoid it you´d have to cook the egg completly through because salmonella would also be in the yolk.
"Room temperature can be anything from 15C-30C"
*Cries in Indian*
Do Indians cry curry?
@@roflmaoseinsohn9568 Ah of course. Should have known
Bruh, ever been to Shimla???
20-25c, cries in finland xD
Cries in confused American
Sous vide egg cooking madness. It needs to happen. :) Different temperatures and different times in a giant spreadsheet.
We tried that once, and I’m honestly not a huge fan. If you compare eggs with the same yolk firmness, the sous vide eggs have much looser egg-whites than normal boiled eggs.
62 degrees 90mins
@@ragnkja Same, we had it in 65 degrees celcius for 90mins, yolks came out perfect but the whites just slid right off. Would have been nice to get the whites a bit firmer without overcooking the yolk
@@leahmcglashan9513
You can lower the temperature to keep the yolk from cooking (although you probably *want* it to get slightly firm), but it's just as easy - and faster besides - to just cook the eggs normally.
@@ragnkja I have read several processing science sources that say egg yolks pasturized to 63c for short time are slightly thickened compared to 60c for extended time, which indicates yolks start cooking at 63c. And liquid whole egg is pasturized at a minimum of 60c and held for 3.5minutes. Pure whites just start coagulating at 59c but they become noticeably difficult to foam into meringue when pasturized as low as 56c. Which along with your sous vide info tells me the mixture of proteins in eggwhite denature over a very wide temperature range, much more than 60-65c.
Eggs is my favorite food ever and this video made drool like crazy...
@Shreesh Bhaugeerutty yes even a the start I am already dizzy
That’s a bit wierd ngl
I don't gonna say its wierd but
I don't gonna say its wierd but
I am having breakfast while I watch you cook eggs and now I am really craving them. I want to try the 6:30 minutes egg! Thank you for being so informative and funny in your videos, I love them!
Alex, there's only one issue I take with this. Boiling eggs is inconsistent as the temperature of the water drops when you introduce certain numbers of eggs... I think you should also look into this for consistency of cooking, maybe consider steaming the eggs (as steam is at a constant temperature?)
Lief Ericson Also altitude must be taken into account
What about density displacement too? I used to measure the water in the pot to just cover the top of the uncooked eggs with tap cold water. Then start the boil. one 100Deg is reached then either switch off or count to 3 mins for perfect soft eggs, but dip in cold water on 3 mins, otherwise it keeps cooking as temp is above 65deg. My way big or small eggs is the same method, but I noticed white organic eggs need 20 seconds longer. I never figured out why but assume has the do with protein/Calcium density of free range eggs, shell is harder.
I add my eggs to boiling water for consistency. Eggs also cook more evenly if you cook them from room temperature, but I don't recommend you do that if you are in a restaurant. Good way to have the doors locked.
Cosigning on the Instant Pot. I only make 1-2 soft-boiled eggs at a time but they always come out perfect. Manual 3 minutes followed by quick release.
not to forget the temperature the water boils at in your altitude. it can be very tricky to do a universal guide on this
Kenji Lopez does this very thoroughly in his book "The Food Lab". He is very nerd level in his cooking and can save you a lot of effort of discovering many of these things yourselves.
Two years late to the game, but I still found it! Perfection at 6:30 😋
I'm up at 3:40 or so in the morning and this brought a smile to my face. Another good one, Alex.
You kept saying, "Audible" and I kept hearing "Olive Oil." LOL
Huile d'Olive Audible
I love the spread of different times. It’s nice to see the changes, and would really enjoy seeing a comparison of elevations in boiled eggs. I know it’s not easy for anyone at a high/low elevation to follow these recipes.
I have always cover the eggs with cold water and put on hot burner, when the water starts to boil I remove the pot from the burner and let it sit for 7 minutes. I get perfect soft boil eggs every time. The same with corn on the cob except the corn sits for 20 minutes and perfect corn on the cob every time. I'm sure my mom taught me that.
Actually refrigerated eggs can be anywhere between 0 and 10°C depending on the shelf where they are stored and the setting on the refrigerator. Even with a setting of 4°C, the difference on shelves can range from 1° (bottom shelf) to 7 or 8°C on the top - for a newer refrigerator model. As such it is recommended to keep different food on different shelves. Eggs most notably higher up or in the door storage area. Source: Am cold appliance engineer.
P.S: Absolutely ADORE your channel, I've grown so much with my cooking skills since watching you. Thank you Alex, keep up the great work! =)
But to be fair it is a bit more precise i guess. I also found that you just need to figure out what works in your environment. I live in the Netherlands and i only store my eggs in the fridge during the summer. In my case it gives me a second difference. Room temp for me is the same as Alex' eggs minus 30 seconds.
Frenchie says, "Audible." I hear "olive oil."
Glad to see im not the only one trying to get these soft boiled eggs just right... Literally just did this for breakfast 6-7ish was my gem too. Trying soft boiled pickled eggs as we speak, for my noodle soups of course !
His accent is :ok_hand_emoji:
":ok_hand_emoji:"
woah
What?
👌
I also found that the 6 and a half minutes was also a perfect time for me in most cases, usually I buy small/medium eggs so I actually can go down to 5 minutes and 30 seconds and they come out gorgeously. In any case, I just love your approach to figuring stuff out, can't get enough of these sorts of videos! I can see the passion in anything you decide to tackle!
He's kinda geeky, goofy, and adorable.
My perfect boiled egg involves a pan of boiling water. Place your egg in the boiling water for exactly *one minute* after exactly 60 seconds (use the timer on your phone) switch the heat off, place a lid on your pan and give 6 minutes resting in the hot water for soft eggs, 7 minutes for hard yolks. Perfect eggs each time.
This kind of systematic and methodical approach is why I like watching this channel. You really are a true scientist.
This guy is bold, I love it.
You're absolutely out of your mind. I love it
Absolutely love eggs, both baking and cooking with it! Great video Alex, maybe you need to try my egg curry next??? :)))
Chetna ! Good to see you here :) Yes I should do that
I'm less than 30 seconds into this video and I'm already grinning. Alex, your enthusiasm is so infectious!
If you have your own chickens, leaving them unwashed and unrefrigerated makes them last longer. Washing them before the time you intend to use them makes them spoil faster because it removes the natural biofilm protecting the porous exterior (shell) of the egg.
Also, with farm fresh eggs and especially pasture raised eggs, the membrane will stick to the egg much more during boiling--steaming (I just use a double-boiler) produces a far superior shell-peel. Also, using slightly older, not just-laid eggs is best for steaming, because the fresher the egg, the stronger the membrane.
EDIT: Thank you for the kind comments! I do know that washing the eggs is largely a North American thing (US and I believe also Canada do this), my comment was mostly for people in those places who do not know that this is an option, and also to educate as to why it is better in the first place not to wash because a lot of people in places where eggs are unwashed may not know precisely why it is that way. Thanks again :)
This is also why in the US commercial eggs must be refrigerated and EU commercial eggs do not.
i tihnk only US washes them, here in AU we dont, i ive heard/read a majority dont as well
Dejoblue true. My comment was mostly for educating those who are in the US and Canada (i believe they also wash and refrigerate) who don't realize this is an option.
I live in the US and never wash fresh eggs. Everyone I know who has chickens does the same.
Dana Saylor bravo for keeping chickens! More people having control over more of their food supply is essential to increasing personal and national food security! generally people who already have chickens know this and practice it, yes. Again, I am sharing the information for people who may not know about the options they have or why it matters
I never would have thought a Frenchman would teach me everything I wanted to know about Ramen and now the best soft-boiled egg. tres magnificent!!! Thank you sir.
You are a funny, darling, mad scientist cooking genius. The whole package.
I keep coming back to this video for the visual reference and I adjust depending on what I'm going to do with my eggs. It works like a charm! Thank you Alex!
A garotte! You’re brilliant! Thank you!
I used to make soft boiled eggs for my dad, put the cold eggs in cold water then heated to boiling then counted the time then. I took them out of the water at 3 minuets. Then break through the shell to the center with a spoon and scooped out the egg into a bowl and eat with buttered toast. Yum!
Been watching your series, loving it so far! As for the egg - I could recommend doing a small hole using a needle at the bottom of the egg before boiling. Simple process that helps with the cracking of the egg, making it much more comfortable! Blew my mind when I figured that out!
"spread it like butter"
I'm sitting here from a lifetime of trying and failing to spread refrigerated butter, non refrigerated peanut butter and assorted jams like..."What, in frustrating, bread-ripping clumps?"
Sapiens is a phenomenal book. I too walk around everywhere with my headphones listening to audiobooks. I also want to reiterate how much I appreciate your ramen series, it has reignited my love for cooking and experimenting in the kitchen, thank you!
absolute madlad
Alex, merci beaucoup pour ta chaîne, elle est superbe! J'avais justement un petit oubli sur ce temps de cuisson ce soir pour me faire de bons oeufs... tu m'as sauvé! J'adore ton style unique et l'angle avec lequel tu amènes les choses. Ne lâche pas :D D'un cousin québécois :)
This is the episode you are suposed to dig out the sous vide circulator.
My go to is 13 min at 75°C
Is it really better? I like my eggwhite fully set and my yolk soft. I think this way is pretty perfect.
Trust in Dog It will be similar to a poaced egg if you had that before but you can play wit temp and time if you want it difrent
You jumped into a very deep topic, Alex! There are sooo many factors in how to cook eggs.
Hey Alex , If you pinch a small hole , with like a needle , in the wide side of your egg , you will prevent them from cracking.
no towel needed :D
I see people mentioning factors such as altitude, drop in temperature when submerging egg and unevenly heating from the bottom of the pan.
Altitude is in most cases negligible. 150m altitude change ≈ 0,5 centigrede change in boiling point.
Drop in temperature can be counter measured with big reservoir of water which is less prone to temperature changes. Also Alex is using a dutch oven (cast iron, better heat conservation) and induction oven (quick reheating). In addition - the eggs are room tempered which minimizes temp drop.
Unevenly heating from the bottom of the pan: The eggs are probably 3-4cm tall when laying horizontally. Which means the temperature differences over those cm. are probably miniscule. Also, if all the eggs are at the same level, the results on the different eggs are still comparable.
But the biggest factor here that many fail to mention is the size of the eggs. Longer eggs with smaller width diameter cook faster. The eggs cook from the periphery and in to the center (which is apparent at 7:24 with the 10min egg). The eggs I usually buy will be hard boiled all the way through at 9 minutes. Which in my case (and many other's) makes this guide less useful. The times here are rough guidances, which means comparing two eggs with 30 seconds intervall insignificant.
But who am I to criticize. I enjoy my eggs all kinds of ways.
Loved this process and edit! And also eggs, OM NOM
This is the best soft boiled egg video I’ve seen. Lots of “timing” for the perfect egg. Thanks, Alex!
Another thing to point out: you made a handful of eggs at the same time! So, 6 minutes and 30 seconds can be overkill if you need to cook one egg only. The amount of eggs cooked together, also the heat given by the cooktop, can vary dramatically the results! And what if the eggs are cooked in a pan while keeping stirring it? Of course, with care to not break the eggs, but the purpose is to maintain equal temperature throughout the pan.
or you'll need the same ratio of eggs to water
Hey Alex, backyard chicken farmer from San Diego here. I conducted this experiment about 10 years ago and came up with the 6 minute 30 second boiled egg. Congratulations on finding it too. Well done! :)
Next video, #6 ramen addiction episode, perfect ramen egg, tea egg, brine egg, plain soft boil, what's best, and what's best way for the best!!!!! Salut!!!!!
I wish it would happen...
I look up to you and I believe you when you say things. I figured you take the time to test your theories and wouldn't put nonsense on the internet. I tried your 6:30 boiled eggs. This morning in fact. Followed your instructions to the letter. They turned out... PERFECT! I knew to trust you. You're the best.
The only variable you didn't account for is that water boils at different temperatures depending upon you elevation. The change in elevation causes a change in atmospheric pressure which will effect the rate at which water vaporizes. Thus, a decrease in atmospheric pressure (rise in elevation) will result in a lower temperature your water boils at. The boiling point of water, 100 Centigrade is only true for sea level atmospheric pressure (101.324 kPa).
This is why some cake mix boxes will give differing cooking times based off your elevation!
If you're interested in finding your own boiling point based off your atmospheric pressure you can use the Clausius-Clapeyron relation
I was thinking the same thing. To get my eggs to where Alex gets his at 6 min 30, I can only boil for 5 min 30.
The Barefoot Investor!!! 1st book on your audible.. best Aussie financial guru!!!!
4:50 "IT'S RAAAAW."
nah dude i know its a refference to gordon ramsey, but its actually cooked enough to not get poisoned by salmonella, yet i would like you to notice the fact that salmonella poisoning is a rare thing
Damn... You are the SINGLE FIRST youtuber whose in-video-advertisement actually REALLY made me think of purchasing the product :O
Audible, if you read this: Please pay this man twice the money! This advertisement was way better than 99% of all ads I've come across on youtube. Sharing an actual book you listen to and mentioning that it's the perfect companion for cooking made me seriously think about it.
Hoppy Easter Peeps! 🐤🐣🐤
You are helping with growing and satisfying my ramen addiction 🍜
“Audibole” 😂 gotta love this accent
This is by far my favorite series on RUclips. I dream of making videos like this one day
Entertainment while learning a "new" skill, A1
Alex, you are a wonderful presenter - thanks so much.
You should try steaming eggs, they cook more evenly
snigelsallad And in my experience, you don't have to ice bath it.
@@SimonWoodburyForget I'm not sure if the temperature of steam in a pan (which will vent when pressure gets too high and does not run out of water in liquid form) varies in a way that influences the cooking of eggs for 6 minutes.
@@SimonWoodburyForget Interesting. I have steamed dozens if not over a hundred eggs with similar results every time. 1 or 6 eggs in the same pan does not make a difference for the result, even though size of the egg does. Not sure why you have different results. I think cold air does not get introduced into the pan, since the water is still boiling and the steam prevents any cold air from entering the system. Boiling dry only happens (for me) when leaving the heat on the highest setting. We are not creating a pressure machine that has to drive something, so the heat should be on the lowest setting possible while still leaving the water at the boiling point.
My 'setup': eggs in pan, 1 cm of water, lid on. Get to boiling point, lower heat. Steam for 6,5 minutes. Perfect every time. (for my taste that is). Differences are minor, most likely due to size of egg, age of egg or similar.
Starting from cold water solves that problem...
i thought I was obsessed about soft-boiled eggs! Great video thanks!
Water temperature drops quite a lot when you drop such a large mass of cold eggs into it. Cook only one egg at a time, in a large water bath with stirring..
Also, I'm a huge fan of your approach. Have you seen any of the stuff by Heston Blumenthal? He also brings a very scientific approach to cooking
Linden Lonstrup yes heston feasts, ive enjoyed his channel
I like to steam my eggs. You don’t have to worry about temperature change that way
Lily A. ill have to try steaming them, ive never done that b4. do you still do it for around the same amount of time? like 6 and a half or 7 mins for that congealed white and ever so slightly congealed yolk?
JoshuaApathy Miller yeah that sounds about right. If you google it there should be instructions, I don’t want to accidentally lead you astray
Great video as usual! Very systematic. I boil eggs exactly the same way as you do, and cook until 8, or 8:30, or 9 minutes. I start the timer after the water has resumed boiling as water will often stop boiling once you add eggs. Pepin has some great tips on boiling eggs as well. He punctures a hole in the wide end of the egg, and also peels the eggs under running water. Personally, after a lot of trial and error, I feel that it is really important to peel the eggs right away as it prevents sulphur buildup which causes the eggs to smell and also causes the blue yolk ring. I also feel that peeling under running water (as the Master recommends) works really well in easy peeling.
Him: "Audible"
Me: Olive Oil
Thanks a lot Alex, had some eggs this weekend and went for the 6:30 egg. It was spot on. What a coincidence that the egg that had been in for 6:30 happens to. Show up at 6:30 in your video 😂 I really enjoy your channel! Keep up the good work! Salut from Les Pays-Bas.
"I keep my eggs in the fridge."
Entire US: **gasps**
...wait
Lol everyone I know does that, store bought eggs are too old to keep on the counter. You dont really need to refrigerate backyard eggs tho if you’re not planning on saving them
Keeping them in the fridge fresh or store bought makes them last longer, however you don't buy them from a fridge then take them home because the eggs sweat and it degrades them. Warm in store and cold at home is best combo.
super démonstration sur le temps de cuisson
3:48 i thought he said _“olive oil”_ instead of _“audible”_ and i was like, _of course he uses olive oil, he’s a cook after all_ 🤦♀️
A good soft boiled egg for breakfast (with buttered toast) is heavenly. If added to boiling water, five minutes is right for me, but there is the issue of the eggs cracking with the sudden change in temperature and thus, internal pressure. One can drill a tiny hole in the narrow end (where there is an air pocket separated from the white by a membrane), but it's easier to get round this by putting the eggs in cold water and bring them to a boil. You then time the cooking from the moment the water boils - four minutes gives the same result as above, and it's rare for an egg to burst.
We need to talk about rehab
lol
I went for 6.30mins and they turned out to be just perfect for me! Merci!😋
but did he use large or medium eggs!?
One of the few channels I will watch your sponsor spots. You show how long it will go, and your vids are the BEST.
Alex, always amazing. I agree with your choice of cook time, and man...that music was rocking my world tonight as I watched! Thank you.
You do a netflix series
Omg my favorite accompaniment for beer! めっちゃ美味そう！！
Question. Why you put a cloth in your boiling water??;
fresh egg have a tendency to sink in water.. my mom use the same technique it's to prevent the egg to hit the bottom of the pan too hard and crack ! ^^
also staying in contact with the bottom of the pan would cook them faster messing up the timings.
Love the videos. Two notes 1. size of egg is super important 2. Steaming is a hell of a lot more consistent, it conserves energy, AND it takes less time.
Note: At 2:23 in the video, you can see printed in French on the egg carton, "6 Gros", meaning "6 Large", in English. I am going to try steaming my eggs to see what happens.
But at what altitude were you cooking them???? Altitude affects time of water boil
Yeah no not really if youre living in a normal area
@@cashmoney3801 don't know where you live, but much of the world isn't at sea level.
@@cashmoney3801 for every 500 ft (152m) above sea level water boiling point decreases by about .5 celsius
@@rowanguy9528 yes, but you cannot make a significant difference by being in any significant country(like okay when you live in himalaya thats a diferent story
@@cashmoney3801 many cities all over the world like Calgary in Canada is above 1000 metres above sea level. And that's not even that much compared to many places
234 dislikes WTH? Only kill-joys could give this guy's videos a thumbs down. Alex, your videos are excellent! Thank you for both the great information and entertainment! Your stuff is fresh, creative, witty and well edited!
I absolutely HATE eggs. But when Alex uploads, I watch.
You should watch "HowToBasic" if you hate eggs...
Just think of them as liquid Chickens .. :)
how can you
How tho, they are the perfect food. All u need is salt and ur set
Abel Ortega perfect food aha. What about the saturated fat and cholesterol that kills you from the inside out...
Best video on cooking eggs. period!
You have to put it in the cold water, then heat up until the water is boiling. As soon as it starts to boil you start a timer. Depending on the size of the egg 3 to max 4 minutes.
Daniel Schellein Why do you have to do this? What are the advantages?
My stove takes twice as long to heat up than yours. You’re sure that theory still holds up..?
Agreed on this one. The advantage is that you don't have to worry about egg size because the larger the egg the longer the water takes to come to a boil. And, at sea level, 4 minutes is perfect.
5illyMe there is not really a advantage. It's just more energy efficient. XD
xandrios it's not a Theorie. I HAVE PROOF !!!! XD and also idk just try and you tell me.
Had to come back to this video today to try it myself and I must say thank you very much Alex my egg was perfect
Did you try 64° Sous Vide?
I have seen someone try that before, they ended up with a hard yolk and a runny white.
Alex got some wrong info when he looked up the temperatures, while the white starts to set at lower temperatures it needs a bit higher temperatures than the yolk to actually harden.
This is the way to go......
Patrick Keller they must have done it wrong then. I tried it the same way, 64°C for 1 hour and had a, for my taste, too runny withe but great yolk. But it held its form okay. A bit like a poached egg.
Patrick Keller The temperature most likely went over 65 degrees celcius. A few degrees up or down will make a huge difference. You need a good sous vide machine that properly circulates the water.
If the white was still runny and the yolk firm the temperature was too high for too short a time. Lower the temp to ~63 C° and cook for an hour and you'd get a creamy yolk and firm white.
Or 65C
Thanks for reminding me how much I love eggs! Variations I use for consistency, some eggs are smaller, some are bigger, my refrigerator changes temp too. For efficiency, I prefer a hot water maker. When ready, put the cold eggs in a pan with a bit of simmering water, add the boiling water, put a glass lid on it. The water should resume a light boil in under a minute. Wait almost your usual time, then observe a transition. As the outside of the egg begins to coagulate, they don't receive energy from the water as easily, the simmer becomes vigorous, you can see the boil getting active. Since you don't want the yokes completely wet, let the boil continue for another minute or minute thirty. Bring the pan to the sink and pour cold water into it, until the eggs are cool enough to shell. Filial, la la la la la.
Homicide with the 5 min egg!!
Nice video! I love your content :) One variable that is often overlooked when cooking an egg is air pressure. Depending on where you live (high altitude or low altitude), will affect the outcome quite a bit.
Audible = Olive Oil? Did anybody else hear that?
Lol, I did :)
Yes! I was looking for the bottles of olive oil, when he said that ;-)
9 minutes has been my favorite for a long time for carrying to the jobsite every other day. (I used the same method from about 39° F/ 4° C/ fridge)
I thought you said olive oil instead of audible
you forgot to mention that the ice-bath also stops the formation of the blackish grey ring around the egg yolk (sulfur) :P discovered this channel today, really enjoy it, well done alexis
..., thirty nine, thirty ten 1:49 :D
I am super impressed by the dedication. Removing the eggs and labeling the systematically... Alex you really go above and beyond!
2 questions: Did you say what size of eggs? And why the towel?
I don't like runny yolk. I prefer 9/30 one
Bon! Good control of the process and conclusion. I like this sort of basic video. Your banter was excellent as well. Good one!
Really sorry to ruin all your hard work, but the size of eggs/shape is probably the biggest determining factor in how fast an egg cooks, also, we don't know the temperature of your water. Boiling water can have a range of temperatures, even though "water boils at 100°c" especially with indication cookers, where the 7-P settings all boil water.
No, sorry. Water boils at 100C at sea level. Once the water is actually boiling (big bubbles of steam are forming throughout the body of the liquid), adding more heat just makes it boil faster, i.e., turn to steam faster. It does _not_ increase the temperature. Sure, if you're at 1500m above sea level, water will boil noticeably cooler than 100C but, at any given pressure, there is only one temperature that boiling water can be at.
Well, if the water has a lot of salt or other compounds it could be a different, but I dont think that would be the case here.
Tap water isn't pure H²0, it can differ based on how clean it is, what it is cleaned with etc.
I've learned to tell how done an egg is by picking it out of the boiling water on a spoon and then analyzing how fast the water runs dry on the egg. If the water instantly goes dry and remains looking chalky its well done. If the water leaves legs and a sheen then slowly fades, its soft, if the egg stays shiny it is runny.
Brilliant ideas executed thoughtfully
As a scientist, this was incredibly entertaining. PS, watching your videos at 1.5x makes the music even cooler, esp at 00:30
8 minutes is pretty much what I've been doing for the last decade or so, I think it's just perfect.
Hi Alex,
The best way is to use a thermoplongeur as we use in restaurant to cook what’s called “œufs parfait” at 64’c for 45 min witch give time for the selected temperature to reach the center of the egg... then you’ll get a uniform yolk texture... and then no more issues with altitude or dropping the eggs at the same starting point etc...
By the way I love your channel it’s fun and very informative...
Continue comme ça c’est top...
Salut à toi
One thing you failed to mention is altitude. Someone's cooking time at 100 meters elevation is different from another at sea level. Having said that, I do love your videos and applaud your dedication and thoroughness.
First three eggs are perfect for the British "soft boiled egg" that's served in the half-shell.
6 to 7 minutes is the recommended standard for Ramen eggs per Mike Chen. Tea eggs are made by cracking the shell in a crackle pattern and putting them in the strong tea for at least overnight.