Depending on the season water from the tap can be 10 degrees Celsius different. Also the number of eggs is not always the same as is the amount of water or the power of the burner used, so starting cold eggs in cold water is not the best way if you always want the same result. Eggs from the fridge are always the same temp as is boiling water, so always adding eggs directly from the fridge to boiling water gives the most consistent result. Only the size is a variable this way. And this is where piercing the air bubble comes into place. Preferably with a proper egg piercer which always gives the exact same result. This will prevent the egg from cracking while cooking when the air in the egg expands and pressure builds up. You will notice the air from the bubble trickling out through the hole while cooking thereby equalizing the pressure inside the shell. So the main reason for piercing is preventing the eggs from cracking while cooking and that they might be (if even) easier to peel is a bonus. It's just physics.
Thank you for the demonstration. I saw another video with the push pin method but, there wasn't a comparison. I don't know if what I do is correct or not. I steam eggs instead of boiling them and I get the water rolling before I put them in. Then I set the timer usually for 6 or 7 minutes for jam yolk texture. That's for the medium and large eggs. It has to be longer if I want them hard. They come in so many different sizes so, it's not always the same time. Some are tiny and some are huge. Some of the small ones have big yolks compared to the size of the egg and some big ones have two yolks. Having a scale is handy for certain recipes.
Makes it easier to time boiling. Never even considered peeling. Pepin taught me the trick about putting the egg in and let it boil for a specific amount of time, then roll it around to break the shell while rapidly cooling it. Perfect eggs every time, no green coating on the yolk.
It's easier if you keep the egg submerged in a small container of water as you peel it. The water gets beneath the membrane between the shell and the white and makes it take less effort to peel.
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Depending on the season water from the tap can be 10 degrees Celsius different. Also the number of eggs is not always the same as is the amount of water or the power of the burner used, so starting cold eggs in cold water is not the best way if you always want the same result. Eggs from the fridge are always the same temp as is boiling water, so always adding eggs directly from the fridge to boiling water gives the most consistent result. Only the size is a variable this way. And this is where piercing the air bubble comes into place. Preferably with a proper egg piercer which always gives the exact same result. This will prevent the egg from cracking while cooking when the air in the egg expands and pressure builds up. You will notice the air from the bubble trickling out through the hole while cooking thereby equalizing the pressure inside the shell. So the main reason for piercing is preventing the eggs from cracking while cooking and that they might be (if even) easier to peel is a bonus. It's just physics.
Thanks for sharing and for watching!
That's handy information. Thank you.
Thank you for the demonstration. I saw another video with the push pin method but, there wasn't a comparison. I don't know if what I do is correct or not. I steam eggs instead of boiling them and I get the water rolling before I put them in. Then I set the timer usually for 6 or 7 minutes for jam yolk texture. That's for the medium and large eggs. It has to be longer if I want them hard. They come in so many different sizes so, it's not always the same time. Some are tiny and some are huge. Some of the small ones have big yolks compared to the size of the egg and some big ones have two yolks. Having a scale is handy for certain recipes.
Thanks for sharing and for watching.
Makes it easier to time boiling. Never even considered peeling. Pepin taught me the trick about putting the egg in and let it boil for a specific amount of time, then roll it around to break the shell while rapidly cooling it. Perfect eggs every time, no green coating on the yolk.
Thanks for sharing and for watching!
Good video chef
Thank you!
It's easier if you keep the egg submerged in a small container of water as you peel it. The water gets beneath the membrane between the shell and the white and makes it take less effort to peel.
Thanks for sharing and for watching!
Good video. Try tapping the cooked egg, then rolling it on the board, using your palm. It loosens the shell.
@@gordjohnson70 Thanks for watching!