thank you for all your work in discovering the best way to make it at home! I find the chocolate coating too sweet, I just want the centre malt balls but can't find them anywhere at all! just bought malt powder today, will try to make the meringue

Piszę z Polski, w pierwszej chwili mnie zmurowało jak spojrzałem na temperatury, ale mnie olśniło kiedy zrozumiałem, że używasz skali Farenheita. Ciekawa prezentacja. Pozdrawiam.

Heart ❤️ 🎉

Hi i make mine with 00 flour caputo pizzeria (the recipe is similar to yours) at 450°C but they come out quite chewy/elastic in the crust. What could be the problem?

Question... do you cook your eggs in room temperature for 7 mins or straight from the fridge? What's the cooking temp before putting the eggs in?

Use a pinch of salt when boiling. It's that easy.

The ice bath is to stop the cooking of the egg so it remains soft inside.

Great video and information! I would wait for 48h, dough (pun intended), but it's really good to know that it can be baked in a shorter amount of time. Thank you so much!

Direct from boiling to icebath has always worked for me. Plenty of methods so, what ever works for you!

Can this be turned into cheese slices?

Excellent results. Straightforward presentation. Instant sub. Also, have you tried baking soda in the water?

Omg I was using super fresh eggs, is that why they are hard to peel soft boiled!

Those are not paper-thin. They are thicker than paper. Paper-thin is also known as "shaved", and that's not what you're creating.

Great video! I'm going to try this

Well, this might be my new favorite format for instructional cooking videos. I love the shots, and I feel like I can really see what's going on in the process. The analyses and comparisons between different methods are extremely thorough. The narrator's voice has a soothing tone, clear enunciation with a cool accent, and a solid consistent pacing that doesn't bore or overwhelm me. Assuming she wrote this, you can really tell that she knows her stuff through experience, and has actually tried all of this several times over. I learned to cook in professional kitchens, and it's not hard for me to tell the difference between a cook who knows what they're talking about vs someone who is just trying to be an online influencer regurgitating viral content. I'm happy to subscribe and looking forward to learning more.

The egg in the beginning is perfection. Too runny or too cooked are not appealing.

To make peeling easier, I put about a tsp of oil into the boiling water. When done, put eggs ( soft or hard boiled ) into a saucepan of cold water & crack them all over & back into the pan - keep cold running water going into the pan & peel the eggs under the slow running water while peeling to rinse away the egg shells while peeling. My mother learnt this from hers and on and on into the following generations.

SUBSCRIBED! Best egg peeling video I´ve seen so far and with A nice marinade recipe, Thanks very much for taking the time !!!

Can we use a pan to cook them , I don't have an oven

Wow this channel has some really cool recipes

Would it be okay to chill it before piping ?

I just found you and your voice is so soothing!!! I really love how you've arranged your entire channel so methodically, navigating through was so easy and made me curious about other dishes! I'll definitely be coming back<3 also I really REALLY appreciate the alternatives section of your videos, the heated spoon hack here is unadulterated _genius_

No coffee snob uses a siphon. Brewing temperatures are too high, even for hard to extract light roasts.

Thank you for sharing the Jamaican beef patty recipe.

I'm trying to eat, fantastic hygiene 😢

For the same day recipe, does it matter if its not bread flour? did AP flour be about the same in results? or would it be better to do 24 hours with AP flour?

👍👍

EXCELLENT EDUCATIVE INFORMATIVE VIDEO

I'm trying this tonight. Thanks!

You have the cutest voice 😊

I think eggs are modified these days. My mother never had an ugly egg while peeling

Do you use Instant Dry yeast or Active Dry yeast? Thanks, September 16 2024

Your narration is wonderfully phrased. Witty and informative flipping back & forth, which kept me engaged without knowing which is enjoyed more; your humour or your lesson. “Try 2, “ etc was so humble as well.

so sweet and informative, thank you so much for this tutorial!

Both. Are. Easier. Snak. In. Readymade. Pack❤

All B.S. Once know the biology, it's clear. Eggs have a membrane that is very tough when first laid, but as time goes on, it dissolves and be comes thinner and more fragile. You can't successfully peel a freshly laid egg without tearing the whites. If you want hard-boiled eggs that peel easily, leave them in the fridge for at least a week for the membrane to dissolve a bit. That's the science. Go with it.

I once ate the casablanca's petals. They had transparent drops of something very sweet near the center. Did I risk my life stupidly?

So happy I found your channel, I've been craving the Tuscan bread! I have some acid blend (citric, malic, and tartaric acid) from winemaking, would that work instead of Ascorbic Acid?

Everything I have bought from timu has worked. Somme things I have bought for novelty value but now find myself using them often

The underwater technique is how Jacques Pepin has been doing this for decades. Thank you for reminding us. 👍

Cage free eggs are the worst to peel Even when I let them sit for a week or more 😢

Am i the only one who is pissed off when my eggs don´t peel perfectly? hahah

Which rice is used for making murmure????? Normal rice or other kind of rice

I don’t know if this will work. I always have my hard boiled eggs in the refrigerator. They are easier to peal than soft boiled and this method works 50% of the time at best.

I beg to difference. I have bought many gadgets that are fantastic & indispensable. If you are not happy they will refund.

if you would give me to slice this beauty, you would loose a have of it :D :D

Flan ❤

México te quiere Mario

Thank You 🙏💫💫💫🌈💓🌸🌸

I can vouch for the validity of spoon peeling and shaking it in a jar technique is a disaster for my case. Ultimately what works is the vinegar or apple cider while cooking the eggs, the ice bath, and the patience when peeling the eggs that works.