Two things to note: 1. Method works the same for both refrigerated and room temp eggs. 2. You can steam as many eggs as you want in whatever size pot you want so long as the eggs are in one single layer. Use the same timing in the video.
# 1 was my immediate question before sending this link to my daughters. I thought adding cold eggs to boiling water might make them crack like glass does.
I'll try this method. Thus far (after dozens of experiments), I've been most successful with 10-12 cold eggs (38 - 40°), tapping the wide end until I get the pop, submerge in tap water, bring to boil, and remove from heat after 18 minutes. Empty water from pot, rinse once or twice with tap water to cool slightly (no ice water bath). Then crack the shell over the entire egg, squeeze it at the wide end and find the membrane pocket, and peel. I've found that if I tap the eggs and actually pop the shell at the membrane pocket, they will peel well. When I miss the good tap, they don't peel well.
I just used this method and it will be my go to from now on. The only suggestion I would make is to adjust your time based on whether the eggs are room temp or cold. Mine were cold straight from the fridge and at 12 minutes, they were about one minute short of fully hard boiled. The cold eggs caused the hot water to stop boiling for a few moments which means the cook time should be increased by no more than a minute. But they were still far superior to the old fashioned boiling method and although very fresh eggs, they peeled beautifully in the bowl of cold water from the ice bath. Next time I'm going to use thirty second increments until I find just the right time.
There's a trick to peeling clean eggs without worrying about the membrane sticking and ruining the outside: Before cooking, gently tap the fat end of the egg with a spoon. After 1 or 2 gentle smacks, you'll hear a snap or pop that tells you the membrane broke free. Nothing else I've tried works nearly as consistently. I've never had an issue peeling after I started doing that, regardless of the egg's age or adding whatever nonsense to the water that doesn't work anyway. I thought it was a fake life hack when I first saw it on YT. But it actually works!
@@cathylewis4753 I peel in a pot of cool water or under the faucet. The water is what helps separate the shell from the egg. Whenever I didn't use the membrane popping trick, my shells always stuck, even when using water.
How cool! Hadn't thought about it before, but steaming is how they cook in my Instant Pot. The easiest peeling ever - plus one or two or a dozen can be cooked at once (or more as long as they fit into the pot), since with the pressure cooker the eggs don't have to remain in one layer.
I've used the soft-boiled procedure for years, and it works 100% of the time. For hard-boiled, I use a different method: put eggs into a pot and cover with tap water, about 1 inch over the top of the eggs. Bring to a boil and immediately turn off the heat, cover and let stand for 10 minutes. Use the ice bath for both methods, works every time. Thanks for the tip on peeling the eggs in the water, I haven't tried that.
Glad to hear the soft-boiled procedure works for you so consistently! Give my hard-boiled method a try -- it's so much quicker than waiting for a whole pot of water to come to a boil (which I used to do too).
Instant pot 5/5/5 method. Perfect hard boiled eggs that are extremely easy to peel every time without fail. If I only used my instant pot for this one thing it would be worth the price. Game changer.
My technique (and secret): 1. (the secret) boil no more that 4 eggs, ideally 2 at a time in a small pot. When you boil large quantities, the heating process is slower, and this causes the sticky membrane problem in my experiments. This method works on fresh or older eggs. 2. boil for 15-20 minutes. Depending on the type of stove you have, natural gas, propane gas or electric. Experiment for your stove. 3. run under cold water immediatly after boiling, for 1 minute 4. peel under running water after the one minute
For my hard boiled eggs, I bring the water to a boil first, then add the eggs. I reduce heat and cover the pot. While that is going on I make that essential ice bath and at around 11-12 minutes they come out and directly into the ice bath. I take them out 20 minutes later and place them back in their container from the store. When peeling, just a few taps on a plate/bowl/whatever and the shells come right off clean and smooth. I give mine a quick rise to get any residuals and the eggs are perfect for whatever I am using them in and sometimes I just eat them with some garlic hot sauce for a quick and easy snack.
how long do you leave them in the ice bath before attempting to peel? Thanx for the tip... my sister used to steam her eggs this way, way back in the 70s. You just brought back memories!!
Holy crap, this is exactly how I boil my eggs to a T, down to the half inch water and 12 minute time. I developed this technique due to the desire to be able to set the pot, turn on the heat full blast, set the timer, and walk away. No waiting for the water to boil, no adjusting the heat, just set and forget.
Hers a hot tip… If you don't want cold eggs and don't put them in an ice bath, but you're wanting it to peel easily take that egg tap it on the counter and get a spoon and slide it in between the shell and the egg itself slips right out. I don't know why more people don't talk about that!
Yes exactly, for a boiled egg I never use my fingers, I always slip a spoon between the shell and the egg while holding the egg with a folded paper towel to remove the shell. Also I do not touch the inside egg with my bare hands because it is unsanitary and unclean to do so.
Long before computer mice were optical, they used to be mechanical, with a rubber ball that turned two rollers (yup, giving away my age 😀). Most of the rubber balls had this grayish brown tinge that reminded me of hard boiled egg yolks. It’s only now that I learned you could hard boil yolks without getting that color. Thanks for the tip! 😊
Years ago Logitech decided to turn the mouse outside down and created a trackball because the thumb is the most dextrous digit on your hand and therefore much better control with much less strain on your hand, no carpal tunnel. As for peeling the eggs I roll them in the sink under running water on the shells just pop off
This is interesting and I'll have to try it! Does the brand of egg make a difference? I've found that Egglands Best Cage Free are SUPER difficult to peel, but the regular ones are much easier to peel. I'm super confused about that.
Your video is quite timely for me. I’ve recently rediscovered my love for soft boiled eggs but have been struggling to get it perfect. I will try this method very soon. One question though, does this work for eggs directly from the fridge or do they need to be at room temperature?
For boiling eggs, forget timing them. Get one of those egg timers that go in the water and change color at soft, medium and hard boiled. The best thing I have ever used. Eggs perfect every time. You can boil at 3/4 temperature instead of a rolling boil that breaks them. The one I use is NobleEgg but there are lots of others
The American Egg Board recommends placing eggs in water that covers them an inch or so, and then bringing them to a strong boil. Remove them from the heat. Let them stand covered at least 15 minutes.
I always boil a dozen or more eggs for 3 minutes then turn off the heat and let them sit with a lid on the pot for 30 minutes or more. Always get a creamy yellow yolk.
I live at an altitude of 4700 feet MSL. What adjustments must I make to the times for this altitude since water boils at a lower temperature than at sea level?
One of the reasons I always thought that steaming worked better than boiling also was that you can’t change the temperature of steam by putting the cold egg in the pot. When you have boiling water and you add cold eggs, especially if you’re doing a lot of eggs, you’re dropping the temperature of the water there, by changing the cooking temperature ever so slightly, and also allowing the membranes to sort of fuse, more readily as well. I find steamed eggs, much easier to peel, regardless of the age of the egg. Although, of course, older eggs are still easier to peel.
Does this have to be done in a small pan? What if you want to make more than two or three eggs? Also, do you keep cooking it on medium heat while it’s covered or do you turn it down to low?
You can use whatever size pan you want, as many eggs as you want, as long as they're in a single layer. Keep the pot on medium heat to keep the water simmering/boiling and creating constant steam.
Definitely going to try this! I thought that the egg would “burn” on the side touching the bottom of the pot if it didn’t have enough water for it to float around in. This will make hard boiling eggs 🥚 a lot faster and easier! Thanks! 🙏🏼 🙌😀
OMG. Why are you giving away MY method like this? 😝 I discovered it when making ramen eggs and it never fails. I do have a steamer basket though, and I also prick the fat side with a needle to let gases out.
I got a cheap gadget that punches a hole at the fat side of the egg, safer than using a needle, so that it releases the air pressure built up in the air sac to eliminate the chance of cracking the egg while cooking. I always start with eggs directly taken out of the refrigerator.
I use my large corn of the cob holder that has 1 prong longer than the other for this. It prevents me from going too deep and that also makes it a multitasker (channeling Alton Brown)
Very cool boiled egg tips.😃 I no longer consume eggs as they feed viruses and bacteria in the body. It has been 4 years since I have stopped eating eggs and my immune system is stonger and I rarely get sick from a cold or flu. Of course, I am not saying eggs are bad in and of themselves. Every person needs to be free to decide for themselves how to manage their health. Thank you for your interesting and educational videos.🙏
The shells STILL not only stick, but flake in tiny, tiny shards, leaving less than half the white. Eggs are different now somehow than when I was a kid. My mom certainly didn't go to special lengths to cook and peel them. Boil. Refrigerate. Peel. Never an issue.
I have made hard-boiled eggs in different ways and some come out ok, but others still have shells that fracture and adhear to the eggs. I've given up. I don't care if I ever eat another one in my life 😡.
'BRAIN-CRAMP'.....Are we saying.....folks enjoy eating " 'ice-cold' soft-boiled eggs?" Am usually not slow to grasp things, but.....we're giving them..."an ice-cold water bath" What please am I missing?? Thanks
I always thought you respected all nature... So being vegan... An not forcing chickens to deliver daily eggs destroying their bodies, killing their males, and polluting in between 😔
Two things to note: 1. Method works the same for both refrigerated and room temp eggs. 2. You can steam as many eggs as you want in whatever size pot you want so long as the eggs are in one single layer. Use the same timing in the video.
Food genius...🙂
This may be true that they say this. Who are they? This lady gives us proof and reason for it to work
# 1 was my immediate question before sending this link to my daughters.
I thought adding cold eggs to boiling water might make them crack like glass does.
Do you keep the water boiling for the full 12 min or bring it down to a simmer?
I'll try this method. Thus far (after dozens of experiments), I've been most successful with 10-12 cold eggs (38 - 40°), tapping the wide end until I get the pop, submerge in tap water, bring to boil, and remove from heat after 18 minutes. Empty water from pot, rinse once or twice with tap water to cool slightly (no ice water bath). Then crack the shell over the entire egg, squeeze it at the wide end and find the membrane pocket, and peel. I've found that if I tap the eggs and actually pop the shell at the membrane pocket, they will peel well. When I miss the good tap, they don't peel well.
I just used this method and it will be my go to from now on. The only suggestion I would make is to adjust your time based on whether the eggs are room temp or cold. Mine were cold straight from the fridge and at 12 minutes, they were about one minute short of fully hard boiled. The cold eggs caused the hot water to stop boiling for a few moments which means the cook time should be increased by no more than a minute. But they were still far superior to the old fashioned boiling method and although very fresh eggs, they peeled beautifully in the bowl of cold water from the ice bath. Next time I'm going to use thirty second increments until I find just the right time.
My hard boiled technique for years. I do use a steamer basket though. Fresh eggs sink in water. Old eggs float. THANKS for this video!!
Float test, true! But there's another way to know how old your eggs are without even removing them from the carton!
@@TrueFoodTV read the date on the carton!🤣
There's a trick to peeling clean eggs without worrying about the membrane sticking and ruining the outside: Before cooking, gently tap the fat end of the egg with a spoon. After 1 or 2 gentle smacks, you'll hear a snap or pop that tells you the membrane broke free. Nothing else I've tried works nearly as consistently.
I've never had an issue peeling after I started doing that, regardless of the egg's age or adding whatever nonsense to the water that doesn't work anyway.
I thought it was a fake life hack when I first saw it on YT. But it actually works!
Wow, the pop was a cheap thrill! But, not having the membrane in tact made the peeling much harder for me, not sure why.
@@cathylewis4753 I peel in a pot of cool water or under the faucet. The water is what helps separate the shell from the egg. Whenever I didn't use the membrane popping trick, my shells always stuck, even when using water.
Excellent presentation and tutorial!
I’ve been steaming my eggs (in a steamer basket) for years. Best way to cook eggs, and they always peel beautifully.
Wow... I'm really surprised how well this actually worked. Cooked perfectly, and the shells came off very easily. You Rock!
How cool! Hadn't thought about it before, but steaming is how they cook in my Instant Pot. The easiest peeling ever - plus one or two or a dozen can be cooked at once (or more as long as they fit into the pot), since with the pressure cooker the eggs don't have to remain in one layer.
Any difference in outcome for room-temp eggs vs refrigerator eggs? Thanks for the great info!
I've used the soft-boiled procedure for years, and it works 100% of the time. For hard-boiled, I use a different method: put eggs into a pot and cover with tap water, about 1 inch over the top of the eggs. Bring to a boil and immediately turn off the heat, cover and let stand for 10 minutes. Use the ice bath for both methods, works every time. Thanks for the tip on peeling the eggs in the water, I haven't tried that.
Glad to hear the soft-boiled procedure works for you so consistently! Give my hard-boiled method a try -- it's so much quicker than waiting for a whole pot of water to come to a boil (which I used to do too).
Do you keep the heat on for the 6:30 or 12:00 after putting in the eggs?
You have real chef hands. Neat and clean. No disgusting long fingernails or polish.
Ive never had issues peeling eggs, but lately i just cant get it right. Im going to try this method. Thanks for sharing!
How long should the eggs be in the ice bath?
Instant pot 5/5/5 method. Perfect hard boiled eggs that are extremely easy to peel every time without fail. If I only used my instant pot for this one thing it would be worth the price. Game changer.
6 and half of a minute but if the eggs are from a counter top or from a fridge? Thank you
My technique (and secret):
1. (the secret) boil no more that 4 eggs, ideally 2 at a time in a small pot. When you boil large quantities, the heating process is slower, and this causes the sticky membrane problem in my experiments. This method works on fresh or older eggs.
2. boil for 15-20 minutes. Depending on the type of stove you have, natural gas, propane gas or electric. Experiment for your stove.
3. run under cold water immediatly after boiling, for 1 minute
4. peel under running water after the one minute
Thanks for the tips! You're a real egg-spert!!!😁
For my hard boiled eggs, I bring the water to a boil first, then add the eggs. I reduce heat and cover the pot. While that is going on I make that essential ice bath and at around 11-12 minutes they come out and directly into the ice bath. I take them out 20 minutes later and place them back in their container from the store. When peeling, just a few taps on a plate/bowl/whatever and the shells come right off clean and smooth. I give mine a quick rise to get any residuals and the eggs are perfect for whatever I am using them in and sometimes I just eat them with some garlic hot sauce for a quick and easy snack.
Thanks for sharing . it works well. greatings from germany .
how long do you leave them in the ice bath before attempting to peel? Thanx for the tip... my sister used to steam her eggs this way, way back in the 70s. You just brought back memories!!
I do so for about 10-15 mins:)
Holy crap, this is exactly how I boil my eggs to a T, down to the half inch water and 12 minute time. I developed this technique due to the desire to be able to set the pot, turn on the heat full blast, set the timer, and walk away. No waiting for the water to boil, no adjusting the heat, just set and forget.
Yes, SO convenient!
That's really cool! Thanks for the vids.
thanks for watching!
Hers a hot tip… If you don't want cold eggs and don't put them in an ice bath, but you're wanting it to peel easily take that egg tap it on the counter and get a spoon and slide it in between the shell and the egg itself slips right out. I don't know why more people don't talk about that!
Yes exactly, for a boiled egg I never use my fingers, I always slip a spoon between the shell and the egg while holding the egg with a folded paper towel to remove the shell. Also I do not touch the inside egg with my bare hands because it is unsanitary and unclean to do so.
Long before computer mice were optical, they used to be mechanical, with a rubber ball that turned two rollers (yup, giving away my age 😀). Most of the rubber balls had this grayish brown tinge that reminded me of hard boiled egg yolks. It’s only now that I learned you could hard boil yolks without getting that color. Thanks for the tip! 😊
Ha! No more yucky old-school mice from now on!
Years ago Logitech decided to turn the mouse outside down and created a trackball because the thumb is the most dextrous digit on your hand and therefore much better control with much less strain on your hand, no carpal tunnel. As for peeling the eggs I roll them in the sink under running water on the shells just pop off
Eggselent video🎉
How long to soak in ice bath prior to peeling ???
I've steamed the eggs. Can I leave them in the shell after chilled in the ice bath. I want to store them and shell them in a few days? Thank you.
never knew. great info.
Oh very nice tips Nicole
Do you keep the water boiling... Or turn off the stove
I’ll try that tomorrow! :)
time depends on egg size an temp too
It's pretty full-proof. I used varying egg sizes and it was rock solid.
This is interesting and I'll have to try it! Does the brand of egg make a difference? I've found that Egglands Best Cage Free are SUPER difficult to peel, but the regular ones are much easier to peel. I'm super confused about that.
The age of the egg can definitely affect how easy (or difficult) it is to peel. More on that in my next video!
What is the timing for high altitudes
Your video is quite timely for me. I’ve recently rediscovered my love for soft boiled eggs but have been struggling to get it perfect. I will try this method very soon. One question though, does this work for eggs directly from the fridge or do they need to be at room temperature?
Oh, you’ve already answered the question for someone else. Either way works the same.
I'm so glad this is useful for you! And thank you so much for supporting the channel! 🤗
how long do we leave them in the ice-bath?
Please specify... Do you start with room temperature eggs or from the fridge?? 😅
I tried the method with both! Works either way!
For boiling eggs, forget timing them. Get one of those egg timers that go in the water and change color at soft, medium and hard boiled. The best thing I have ever used. Eggs perfect every time. You can boil at 3/4 temperature instead of a rolling boil that breaks them. The one I use is NobleEgg but there are lots of others
The American Egg Board recommends placing eggs in water that covers them an inch or so, and then bringing them to a strong boil. Remove them from the heat. Let them stand covered at least 15 minutes.
Well done.
Hmmmmm very interesting. I always thought it would cook unevenly with part of the egg submerged but guess not!
It doesn't! And the steam makes them much easier to peel!
@@TrueFoodTV Just tried it and it came out just perfect at 9 minutes! Peeling was a breeze. Thank you! 😍 I'm gonna call this the rawdog steam method
I love a soft boiled egg!
I always boil a dozen or more eggs for 3 minutes then turn off the heat and let them sit with a lid on the pot for 30 minutes or more. Always get a creamy yellow yolk.
Gonna try that! 🥚❤
It will change your life!
I live at an altitude of 4700 feet MSL. What adjustments must I make to the times for this altitude since water boils at a lower temperature than at sea level?
Does this work with any eggs or only chicken eggs?
One of the reasons I always thought that steaming worked better than boiling also was that you can’t change the temperature of steam by putting the cold egg in the pot. When you have boiling water and you add cold eggs, especially if you’re doing a lot of eggs, you’re dropping the temperature of the water there, by changing the cooking temperature ever so slightly, and also allowing the membranes to sort of fuse, more readily as well. I find steamed eggs, much easier to peel, regardless of the age of the egg. Although, of course, older eggs are still easier to peel.
This was a really cool video, & you have the science behind it too :-) I have already shared it, thank you. We save water, energy & time :-)
Thank YOU for sharing it! So glad you enjoyed it.
Does this have to be done in a small pan? What if you want to make more than two or three eggs? Also, do you keep cooking it on medium heat while it’s covered or do you turn it down to low?
You can use whatever size pan you want, as many eggs as you want, as long as they're in a single layer. Keep the pot on medium heat to keep the water simmering/boiling and creating constant steam.
@@TrueFoodTV thank you! 😊
This has been my method for years. I steam them for 8 min 30 sec to produce a "jammy" yolk.
Steamers unite! 🙌
Definitely going to try this! I thought that the egg would “burn” on the side touching the bottom of the pot if it didn’t have enough water for it to float around in. This will make hard boiling eggs 🥚 a lot faster and easier! Thanks! 🙏🏼 🙌😀
Yes, the time saving is the best!
Ooh, Nicole! Finally a great how-to on something I will actually cook. I've struggled to get soft boiled eggs just right for years!
Yay, so glad this is useful to you! Can't wait for you to enjoy these perfect soft-boiled eggs!
Perfect! Now, those eggs are hard to beat… 😉 🥚
The King of Puns is in the house! 🙌
OMG. Why are you giving away MY method like this? 😝
I discovered it when making ramen eggs and it never fails. I do have a steamer basket though, and I also prick the fat side with a needle to let gases out.
For anyone who hasn't tried ramen eggs, Google "Ajitsuke Tamago". Be warned, they're extremely tasty and addictive both in ramen or on their own.
😆 Steamers unite!! (I talk about pricking the egg in my next video. But heads-up: you dont have to do this!)
I usually lose half my boiled eggs when peeling. Great information ❤.
I got a cheap gadget that punches a hole at the fat side of the egg, safer than using a needle, so that it releases the air pressure built up in the air sac to eliminate the chance of cracking the egg while cooking. I always start with eggs directly taken out of the refrigerator.
I use my large corn of the cob holder that has 1 prong longer than the other for this. It prevents me from going too deep and that also makes it a multitasker (channeling Alton Brown)
The good news is that this is not necessary! More on this in my next video.
I didn't set to medium heat after boiling. Water boiled away the last 30 seconds or so. Just a warning about my mistake.
Very cool boiled egg tips.😃 I no longer consume eggs as they feed viruses and bacteria in the body. It has been 4 years since I have stopped eating eggs and my immune system is stonger and I rarely get sick from a cold or flu. Of course, I am not saying eggs are bad in and of themselves. Every person needs to be free to decide for themselves how to manage their health. Thank you for your interesting and educational videos.🙏
You are serious??? You have just talked yourself into unbelieving the nonsense you just stated. Eggs have zero to do with it
That has to be the most foolish statement here.
The shells STILL not only stick, but flake in tiny, tiny shards, leaving less than half the white. Eggs are different now somehow than when I was a kid. My mom certainly didn't go to special lengths to cook and peel them. Boil. Refrigerate. Peel. Never an issue.
So I want to do a dozen eggs at a time. Any adjustments to the time?
Nope. So long as they're in a single layer, same timing.
@@TrueFoodTV Thanks.
@@littlepotato2741 No. The time remains the same unless the eggs cool down the water
egg-cellent video. Sorry for the bad yoke. The most important question is what came first the chicken or the egg. I'm saying the chicken.
It's alright - I use that joke in my next video. 😝
Nicole, you should get chickens 🐓 😊
Off topic but she sure is pretty!
kisses.................
I'll take videos that should have been a blog post for $200 Alex
I have made hard-boiled eggs in different ways and some come out ok, but others still have shells that fracture and adhear to the eggs. I've given up. I don't care if I ever eat another one in my life 😡.
I thought she said (@00:01) said Ugly and not other people and not okay lovely people
Is that a chicken egg?
'BRAIN-CRAMP'.....Are we saying.....folks enjoy eating " 'ice-cold' soft-boiled eggs?" Am usually not slow to grasp things, but.....we're giving them..."an ice-cold water bath" What please am I missing?? Thanks
#GoVegan
Hmm I guess there is no vegan method to boil eggs…
I always thought you respected all nature... So being vegan... An not forcing chickens to deliver daily eggs destroying their bodies, killing their males, and polluting in between 😔