Perfect boiled eggs…EVERY. TIME. | Marion’s Test Kitchen
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- Опубликовано: 25 сен 2023
- There are so many questions when it comes to boiling eggs. How do you know when your eggs are fresh? How do you get the perfect peel? How long should you cook your eggs for? How do you get the perfect jammy egg? How do you get the perfect hard boiled egg? What happens when you put an egg in an air fryer? Join me in my Test Kitchen episode to find out!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. 
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I raise my own chicken, so I get fresh eggs daily. Experience speaking, I had tried many ways of boiling eggs, I find hard boiled fresh egg is a lot harder to peel in comparison to store bought ones, especially the fresh eggs with slightly thin shells. The best method is pressure cook them for 5 minutes, always works like a charm, peel beautifully. 😊
Mine are always fresh also, I have about 80% success when I steam room temperature eggs. Curious though about your method, are you starting them cold or room temp, how much water in the cooker? I have an actual pc, not an instapot.
Exactly because fresh home grown eggs have harder shell
Great tips! Love hard boiled eggs!
I really enjoyed this lesson in eggology! Peeling eggs in water is helpful: the water gets between shell and white and helps the separating. A teaspoon can also be a helpful tool.
Greetings from the far north of Germany!
I started steaming my eggs and ever since I find it’s super easy to peel eggs with this method. I prep a couple for my husband and put them in the fridge for him when he is ready to eat them. He says the shell comes off easy every time. Steaming eggs does take a lot longer (30 minutes) but if I am making egg salad or egg curry doesn’t take long to peel a dozen eggs. I love your videos Marion! I always learn so much from you❤
I find that an egg steamer is the best way to get a jammy yolk as long as you add the egg to an ice bath right after cooking to help with peeling
Love Marion's Test Kitchen!!!
I recently broke down and bought an egg boiler and holy cow, what a clever little - and inexpensive - gadget that is. Perfect eggs exactly as I want them, each and every time.
This was really fun, thanks Marion and team!
What a fun little episode, I love these test kitchen episodes. So fun.
I think this is the very first Marion's test kitchen episode without showcasing any sponsored equipments.
I finally found my way. I steamed my eggs. Easy to peel every time!👍😍
I ‘boil’ my eggs in the instant pot! Peels like a charm.
Marion, if I boil eggs starting in boiling water, they always crack before cooking. I don't know if it's because I have an induction stove. Anyway, I cook my eggs starting in cold water and they never crack this way. Then, when they are cooked, I just put them in cold water and the shells come out easily.
We have 8 chickens and I eat eggs every day (obviously😂), eggs are so versatile and delicious 😊
Great information. Thank you Marion!
The perfect guide. Thank you Marion!
We have chickens & I always steam our eggs if we want hard boiled eggs, the shell is easy to remove with even the freshest eggs. Time depends on the size of eggs: usually 11 to 14 mins for eggs 50 to 65grams. We like them with a little moisture still in the middle of the egg. I just use a veggie steamer pot.
Soft boiled eggs I start the egg at room temperature & add to boiling water, add a teaspoon of salt to the water. 3 to 4 mins for a runny yolk, depending on size of the eggs & add a bit of extra time if I am cooking more the four at once.
I get excited when the eggs are cooked just right too 🤣Over cooked eggs make me sad
Marion you missed one way of helping to peel an egg. Dip your fingers in water and then peel, keep fingers wet till done. The water helps to break the membrane under the shell and can make it easier to peel. Not perfect - as you showed there are other considerations, but I reckon it definitely overall helps.
Really a great lesson about eggs, thanks Marion.
Eggsellent mini class on egg cookery Marion, like you it's boiling them thank you very much, but instead of adding vinegar I use about a half tablespoon of salt. Always love having a giggle and a laugh with you, Thank you!
Love Marions energy and down to earth approach for cooking eggs. The Secret to Perfectly cooked eggs by Chef Jacques Pepin offers his own techniques for yummy eggs too.
Loved this episode! Marion, could you clarify whether you used room temp eggs or refrigerated eggs for the 6, 8, 10 min. boil? Not sure that it'd be safe to drop refrigerated eggs straight into boiling water. Thank you
It's safe
We've got our own chickens, so fresh eggs every day 👌 but they do seem to peel somewhat better when they're a few days old at least. (which when you get your eggs from the supermarket, they usually are at least a few days old) I did try the boiling water method on the fresh eggs, because I get just as frustrated as Marion when they won't peel 😅 unfortunately for a really fresh egg, that doesn't work either, it still doesn't peel well. So for deviled eggs, I usually put a batch aside at least a week up front.
My mom has chickens as well and I get fresh eggs from her, they definitely peel better after a few days, but also I've found that 2 Tbsp of vinegar in the water helps a ton with fresh eggs.
Aloha! Very useful video, thanks!
I used to have trouble peeling my eggs, but after watching America's Test K itchen's egg experiment with peeling steamed eggs, I tried it and it has worked for me ever since. Not sure why it didn't work for you.
I think the reason Marion's steamed egg didn't peel was she only did the 1st of 3 steps: 1) 10 minute steam; 2) 20 minute sit covered; 3) 5 minute ice bath is the ATK procedure. I use this method when making a batch of hard cooked eggs. I'll try Marion's 6 minute boil for one or two eggs.
I always do my hard-boiled eggs starting in cold water, and I very rarely have issues peeling them. What also makes a difference, though, is the temperature of the egg when it's put in the water. My eggs are always at room temperature (in Europe, you don't need to refrigerate eggs) and I've noticed they peel better than if they came straight from the fridge. It may just be a coincidence though
Did the eggs come straight out of the fridge or were they at room temperature?
For anyone who doesn't already know: Countries have different approaches to eggs. Some refrigerate, some don't.
the thing is that air chamber doesn't like temp changes. refrigerator has constantly changing temp caused by the open /closed door. air chamber shrinks /expands. room temp has no major influence
Interesting analysis
Eggcellent
SIZE does matter when it comes to boiling eggs. You need to adjust the time for smaller eggs.
My gosh Marion, you are so delightful to watch. "there's air in the bum" LOL!!!
😂 Please do an episode for Xmas Lunch ❤❤❤
5min 30 secs with medium egg at room temp for soft boiled maybe a little longer for peeling. Then I think peeling under a gentle flowing cold tap seems to help. 😊
Thanks for eggshaustive eggsploration! (forgive me!)
What I wanted to know is how to store your eggs? Refrigerate or not ? I keep my eggs in the fridge and how does that affect boiling times? I do a boil from cold water then stop and cover for 13 minutes. The eggs turn out perfect but its the peeling that's always a problem. Thanks and love your show!
I get the best-poached egg in my Sous Vide. Comes straight out of the eggshell onto the toast with no scraggly bit.
Im also a freash egg person. Someone showed me this litte trick which i wish i knew years ago.
Tap the egg shell with a T Spoon three or four times. It will sound like you have cracked the shell however its still complete. Boil and then cool, they shell perfectly 95% of the time
Hi Marion!
I still use an egg if it floats. As long as it doesn't stink, it's still edible.
Aloha, Marion. Would you consider a Part 2 video? Chicken vs Duck eggs please. (When is one preferable to the other, etc) Thank you
this video is eggtastic! very needed.
Eggcellent 🥚
I boil for a few minutes then let sit in the boiling water for 10 mins
Perfect
Use less electricity or gas
Hi Marion and team, just curious about whether you used room temp eggs or straight out the fridge? Thanks
Thank you for your eggspert boiling masterclass.
Hello Marion 😊
awesome recipe MAM , please show AUSTRALIAN BURGER and NEW ZEALAND LAMB CHOPS recipe please
Good prepared and performed experiments. There is something missing though in the part regarding how long to cook an egg. It is the size of the egg. The timings will be different if the eggs are smaller or bigger. Which was the size of the ones you used? Thank you
I found a perfekt app to cook a perfekt egg. I have to check the size, the height of my city an it rings when it is soft or middle or hard. Since I have this app it’s no problem for me to cook the perfect egg.
Try peeling using the back of a spoon, works great
One thing not discussed is storing eggs. I keep mine on the counter at room temp, meaning boiling them is a different calculus. A lot of folks today keep their eggs in the fridge.
If the eggs were not washed (farm fresh with the 'bloom' still intact on the shell from the hen ... the egg comes out of her wet and dries when it hits the air... and not washed off) they keep a long time at room temp due to the bloom sealing the egg better, but store bought eggs are washed thus, the need for refrigeration for longer shelf life.
I always swear by boiling an egg for 6 minutes, never goes wrong!!!! Though the temperature on gas stoves is subjective to numerous circumstances
I've done all the tricks and 6 minute eggs always come out borderline raw for me. I much prefer 7-8 minute eggs, the whites aren't fragile jelly and the yolk isn't just basically liquid, but it's still far from being hard-boiled.
I keep my eggs in the fridge, so I bring my eggs tonroom temp in warm water prior to soft boiling and frying.
The eggs burst and crack/leak in the boiling water if I dont bring to room temp or warmer first.
Are those boil times for eggs out of the fridge or for eggs that have come up to room temp?
What about making a "hole" in the egg before boiling? Does it prevent it from exploding?
weird but have to ask, as the eggs age and air gets in would vac packing keep an eggs longer as no air getting to it? no idea why i would need to do that, just curious
Sometimes eggs crack in the boiling water approach...whereas with the steaming they do not crack but would need to steam for at least 7.5 minutes.
Should eggs be at room temp before boiling or right from the refrigerator? Your reply will be appreciated
What temperature were the boiled eggs? Room temp? Straight from the fridge? This affects cooking time.
You shouldn't be putting eggs in the fridge tbh
@@beasttitanofficial3768 yes however in the US that is what is done. If I try leaving them out someone keeps sticking them in the fridge.
Eggstravaganza
Do u think the size matters with timing unlike you make soldiers and sometimes egg are a lot smaller then I normally get ?
Eggceptional video. Are the eggs starting at room temperature or from the fridge?
Thank you! And room temp 😃
I steam my eggs for 13 minutes and immediately transfer into ice water and they always peel clean. The yolks are always perfect. I've never had good luck boiling them. Either they are overcooked or they are inconsistent when peeling which can be frustrating.
Can anyone help? Are these eggs room temp or from the fridge? Also do eggs need to be kept in the fridge or can they be left in the pantry?
In Australia we keep our eggs at room temp. So these tests were all done with room temp eggs. If you store yours in the fridge (eg in the US) then keep them out for a few minutes before using the same timings
Thanks for figuring out this stuff that’s bothered me for ages.
now would u wanna boil the yolk to death. all the benefits are in raw eggyolk. less heat the better
This would have been a very informative video except Marion failed to mention whether the eggs are fridge-cold or at room temp, as well as what size eggs she is using. In fact, many recipes on "how to cook eggs" fail to comment on these points. I live in Europe and it is fairly warm in our apartment, so I keep the eggs in the fridge.
I am 30 and still to this day can not peel a boil egg. The shells stick to the egg and then there holes all in the egg
MARMENUS EGGG!! NOOO!!!
Boil egg with salt easier to peel.
Not always
I do vinegar and it works great for me. Peel under running water.
You don’t need either.
Why are you so silly? Laughing repeatedly is annoying
For hard boiled only: I place them in boiling water and cook for 10 minutes. I turn off the heat and let them sit another 10 mins covered and they’re perfect. No green ring, no gummy insides just a nicely boiled egg.
You don’t have to ‘peel’ them.
Just bang them all around the surface of the shell against the sink while rotating it, slip your finger under it and it just falls away.
You just have to loosen up the air pocket that forms between the shell and the egg white.
No need to overthink it.
I’ve seen so many ridiculous videos and claims of egg peeling, and watched people PULL the shell off the egg which also removes parts of the white.
It’s not that hard. 😂
For the most part, very informative. However, when it comes to peeling eggs, old eggs are better for peeling. It comes down to the fact that it's not actually the shell you're peeling from the egg, rather the membrane between the shell and egg. As the egg ages, and absorbs oxygen (as you said), the acidity decreases, pH levels increase, which releases the membrane from the egg, making it easier to peel. I question whether you truly used eggs of different ages for that test? I get fresh eggs every day (we have chooks), and I can tell you they are shit to peel, regardless of method. But my old ones peel easily no matter how they're cooked.