Don't Cook An Egg Until You Watch This Video

[@richardrhodes9664]

“Yunny Roke” is the most Australian speech blunder I’ve ever heard

[@robynschmidt768]

😂😂 I also heard that and laughed out loud. He is such a classic ❤

[@andrewstevenson118]

@@robynschmidt768 Kiwi, FYI 🙂

[@hugomzo]

I thought I was crazy when I heard it, good to know he actually said that lol

[@SaulOKAY]

Kiwi!!! ah, like crowded house and split enz.... Australians....😂😂😂

[@SaulOKAY]

​@@andrewstevenson118hell yeah!! Tu meke

[@ninjarobotmonk3y]

no list of expensive items, no over the top ingredients, no filler, just a solid video of straight advice on how . amazing work! I'm so glad this randomly popped up in my suggestions Thanks for taking the time to create, edit, and share

[@attila5483]

those coffee machines are not cheap though :D

[@ninjarobotmonk3y]

@@attila5483 😂

[@oldblack15]

Problem with non stick pans. What is the material? Defeats the healthy egg concept. Pass

[@anderesstrider256]

@@oldblack15 Non-stick pan are totally fine for your health unless you are using the dirt cheap ones. And don't use metal utensils on it, which is quite obvious

[@oldblack15]

@@anderesstrider256 the non stick material still breaks down and into the food. Just need to understand how a stainless steel pan works and it won't stick.

[@moongirl54]

Thanks chef Andy. And wonderful and realistic educational video. 0:19 Sunny side 0:54 Folded egg 1:24 French omelette 2:12 Diner omelette 2:44 Pickled eggs 3:23 Steamed eggs 4:12 Boiled eggs 5:44 Crispy fried egg 6:06 Sous vide egg 6:52 Over easy 7:08 Over hard 7:27 Crumbed egg 8:15 Scrambled eggs 9:22 Soya sauce eggs 10:01 Poached egg 11:08 Cottled egg? 11:54 Coffee machine eggs

[@SueEmery-pq8tb]

Coddled :)

[@matth5406]

4:59 Yunny Roke

[@Suntoria236]

thanks timestamp guy

[@Silirion]

Yunny Rokes

[@jeremymcrooks]

"YUM!" - 4:06

[@BabyMakR]

When my wife was pregnant with our last child, 9 years ago now, she got cravings for eggs every day. I'd make her fried, boiled, scrambled but she got bored with them fairly quickly, so I taught myself how to make poached eggs. She loved them. She preferred them with vinegar in the water because she said it gave the outside a 'texture' she liked. Two poached eggs on toast with heaps of butter, a couple of twists of the pepper mill and a splash of Worcestershire sauce, every morning for 5 months. Sometimes I's change it up and add a half a fried tomato or a rasher of bacon or 2. Her favourite was poached eggs on Raisin frenched toast with honey over the top.

[@tamzenkarma]

I had to have the same Lol

[@Bowie_E]

I had two pregnancies and never had anyone to care about what I craved. I love that you did this for her.

[@edw.b856]

Added this to my "must try" list!

[@alexandragrace8164]

Poached eggs on raisin French toast sounds DIVINE!

[@Nutcruncher]

your child must've stood up the moment they were born and shook hands with the doctor with all that protein they were siphoning

[@Jackofhearts17]

Coffee machine repair Tech here, as long as you purge the steam wand and you make sure it's clean there shouldn't be any issues but I do suggest you purge right after you're finished with it . Most issues I see are people not taking care of the Steam wand properly, which then fills with milk because they just never purge the line.

[@CrimeVid]

I don't take milk so the wand never got used, the machines still crap out in two years whether or not you de scale them.

[@axyx5893]

So just shoot a bunch of steam out after your done and it self cleans?

[@x3wildcard]

@@axyx5893 It gets the milk out and sterilizes the inside.

[@andrewsparkes6275]

​@@CrimeVidGet a better coffee machine? Mine has lasted 10 years, and it's definitely less than 5x the price of the lowest cost one. So overall, per year, it'd cost less than whatever you're doing!

[@CrimeVid]

@@andrewsparkes6275 I no longer use "coffee machines" I went to Mocha pots and stronger coffee years ago. they're bomb proof apart from a yearly washer change.

[@fernandino1909]

Oh PLEASE keep this format of videos from time to time. This is awesome!!!

[@reidquiggins]

Was about to cook an egg, but upon reading the title, I have come to my senses and decided to watch this first 😅

[@Streetfoodaround.]

Hi food lover ❤

[@mariacordano5986]

😂😂❤

[@Furen]

Which egg did you make?

[@reidquiggins]

fried egg did the trick@@Furen

[@jamesberggren9029]

If you can taste salt in your food. You have an unhealthy level of salt in your food.

[@arekusogaki]

Chef Andy is by far my favorite food creator on the platform. Educational, professional, passionate, and just a cool guy all around.

[@andy_cooks]

Wow, thanks!

[@arekusogaki]

@@andy_cooks no, thank you Chef! You inspire me to become a better cook and maybe even make my own videos one day 😊

[@CKxperience]

@@andy_cooks also very handsome

[@ommk9650]

Is this Babe or Andy's mum?

[@Syntaxstic]

hell yeah

[@dalewalford2630]

Chef Andy, that is EXACTLY how to make a 'how to' video, no fluff or BS just a great instructional video. Worth a sub. Keep up the great work! And Im a 'boiled for six man' and I think slightly runny scrambled eggs taste way better than fully set.👍😁

[@cindymoschillo2254]

I just had all my teeth removed prepping for implants. All I can do is eat eggs right now... this was a God sent video.... thank you 😂

[@mperry0913]

Been watching Andy for a while now, and wheat I absolutely love about his videos is he fact that he leaves his mistakes in. Whether it's making a small mess and cleaning with a tea towel, accidentally getting the pan too hot, or even flubbing words around. Makes the videos seem more genuine as well. Others that edit their videos are perfectly fine as well, I just prefer this type of presentation. Definitely saving this video as a favorite and I'll be trying these methods.

[@JohnCockerill]

Wonderful. Yes, I learned a couple of new ways. Also, add this, a Jacque Pipan moment, couple of eggs in a lightly grease/oiled pan on medium heat, once the whites are almost set, add a few tablespoons of boiling water. Cover the pan. Voila, a couple of minutes later, perfect steamed/fried eggs. Soft yolks and firm whites are perfect with toast.

[@havad3938]

u saved me, i was going to comment same. Though, I have a vague memory, a bit of vinegar was added to the water?

[@AntonVanDerSar]

@@havad3938 that's for poached eggs usually. Not saying Jacque didn't also add vin for this purpose also. But I've never done that or seen it done personally. But that's just me.

[@Elchansan]

You've probably heard this one before, but when making soy sauce eggs, place some tissue on top of them when you submerge them in the liquid. This way the entire egg is in the liquid which will allow more even browning.(as not doing so will often have a small portion of the egg floating atop the liquid which will be whiter than the rest of the egg once taken out)

[@protopigeon]

This is what I do, works brilliantly

[@chilliinsanity6898]

Tissue would soak up the liquid, I'm guessing you mean some form of non-stick baking paper? great idea.

[@elwiscomeback]

@@chilliinsanity6898 No, kitchen towel/tissue. You want it to soak the soy sauce because that guarantees that all of the eggs are covered with soy sauce

[@rorydeming7689]

​@@chilliinsanity6898Yeah, I don't think parchment paper would work. Most people I've seen use a paper towel. You just want something that will soak up the liquid, but won't totally fall apart when you're trying to take it out.

[@protopigeon]

No, that's the point, the marinade soaks up through the tissue and coats the eggs 100%@@chilliinsanity6898

[@janeg1889]

Andy, you never cease to impress me. You're consistent, good, easy to listen to, clear, you post recipes up without fail, friendly.... I could go on. Thankyou for being you.

[@agingerbeard]

The steamed eggs, we used to make a variation... in the microwave 😅 three boys in a hurry every morning going to school, took 6 minutes to make all 3 servings, flavours with literally anything. Not the greatest way to enjoy eggs, but very quick. This video is a goldmine Andy thank you.

[@ogi22]

I do that sometimes, but you are correct, it is not the best way to cook eggs. Doesn't taste that great, but it's fast 😁

[@terencemcgeown2358]

Just make sure to break the yolk or there's a risk of it exploding and an annoying clean up. I whisk then add tomato, cheese, ham, capsicum, salt & pepper with a splash of tobacco then throw on toast with some fresh chives on top if I'm in a rush in the morning. Great late night snack getting home late after a few drinks too.

[@agingerbeard]

@@terencemcgeown2358 yes break the yolks! I forgot to say 😅👍

[@christinatakacs6791]

Chef Andy, an "eggceptional" egg cooking tutorial. Yes, I went there, couldn't resist. I've prepared eggs in nearly all the ways you demonstrated, I have never deep fried them however. Next on my list of things to try. Thank you Chef Andy!

[@thobrik]

Have you done the espresso machine steam wand eggs?

[@christinatakacs6791]

@@thobrik I haven't tried that one either. I don't drink coffee so no espresso machine. As it would whip air into the eggs I imagine they would be nice and fluffy though. My go to for scrambled is a tablespoon of heavy cream per 3 eggs. Makes them nice and silky. I've tried no added liquid, add milk, add water, and add heavy cream - cream is the one I stick with. In my experience the other added liquids all separate from the eggs.

[@shelleyhenley7414]

I add a teaspoon of orange juice per egg to my scrambled eggs (and also to my omelettes). It ends up with a wonderful extra slight flavour of acid sweetness that adds some more depth to the eggy creaminess. Heartily recommended.

[@Liam-t7u]

@@shelleyhenley7414 That's a new one on me. Have to try it. Thank you.

[@letsdiscoverwine]

Fabulous editing. This video covers so much information in a short time -- because of such great editing. You are not wasting a second of the viewer's time.

[@straazz]

In case anyone missed it, the five minute boiled egg has a yunny rolk.

[@itsjustme7487]

Six minutes is my favorite.

[@leimedowntonight]

I heard the same!! :)))

[@tnuggyz]

I heard it as i read the comment lol

[@nixm9093]

7 minutes at an altitude of 1800m

[@MeanOldLady]

They all have nasty, uncooked yolks. Go 10-11 minutes.

[@peterdavies1804]

When we weren't feeling well, mom would crumble white "high tin twin loaf" into a bowl with a soft poached egg and a couple of tea spoons of salted butter (this was the early 60's) very fond memories

[@SylvieLavoie-iu4re]

I have been cooking eggs for +30 years, thank you for sharing, and totally pumped to try new ways of cooking eggs.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@essayess3]

Glad you included coddled egg. It's a big one in Thailand. When I eat it - just that - in the morning, it keeps me going all day.

[@nmbygodsgrace]

Andy, I’ve enjoyed your videos for several months. Thank you so much. The thing I value most is that you’re gifted, you’re trained, you’re experienced, but you’re humble. Stellar! Thanks man! Edward in Oklahoma, USA.

[@georgiaspanou4042]

Hey Andy, that was a great video! It would be great to see more of these videos coming up explaining different techniques using one ingredient. Enjoy your weekend!

[@Streetfoodaround.]

Hi food lover ❤

[@rianamohamed300]

Next ingredient: chicken

[@adde9506]

Lima beans. Or really anything that people tend to eat just one way. We all know there's more options, but what they are... beats me.

[@GeelongCableLocations]

​@@rianamohamed300lol the video would go for 5 hours if it was chicken

[@perkins1439]

Here lately I've been sautéing onions in butter mixing them on my scrambled cheese and eggs I use the butter out of the sauteed onions to cook the eggs

[@okopnik]

Great video! Eggs were the first thing I ever cooked - still remember being SO proud of myself at having successfully fried two of them when I was four years old! - but a while ago, I realized that I was cooking them in ways that I'd learned along the way instead of exactly how I like them (sunny side up, white about 90% set, no browning at all on the bottom or edges.) The trick is to start with a medium heat and a tiny bit of oil, a few drops of water on top of the egg, and put a lid on for the first minute and a half - this starts setting the white on the top surface - then take the lid off and cook until the white is almost set. Slide onto the plate and voila! Picture-perfect and tender.

[@sluggy__3078]

4:59 Yunny Rolk 😂😂

[@Nearertozero]

Came to comments for this want disappointed

[@arcangel737]

I was about to find the timestamp lol

[@honeyvee8389]

after 4 months i still find this yunny.

[@TheWisher68]

Now I know they are really upside down, even their words don't come out right!

[@ticctacc]

That was a great rapid fire masterclass Andy! For poached eggs I’ve had great success using the colander method I first saw on J.Kenji’s channel - you can poach multiple eggs at the same time and minimise fluffy white stuff. Great for family brunches as everyone gets served at the same time 😊

[@GeelongCableLocations]

Any chance you can give us the link to this video?

[@ticctacc]

@@GeelongCableLocations just search “Kenji poached eggs”. Take the time to explore Kenji’s fantastic channel while you’re there. You’re welcome ☺️

[@eberhardt9602]

I assume they are talking about this one: kzbin.info/www/bejne/iWeTeKt3bq-jgs0 it says to strain off the "loose whites" before dropping it in the water with a colander. that way, you prevent multiple eggs clumping together and the loose floaty whites don't "fog up" your pot vision, giving you more control generally. looks very good to me! @@GeelongCableLocations

[@HenryLebensbaumLaw]

Too fast sometimes

[@stephanieilluzzi7355]

@@HenryLebensbaumLawYou can adjust the playback speed to your preference. Just click on the little tool icon in the corner of the video. “Playback speed” will pop up, then you can speed up or slow down. Andy is one of the very few KZbinrs that I slow down! 😅 I find many others speak too slowly, so I speed them up…and then I also get through their videos much quicker! Hope this helps. 🤗

[@rikrose]

With the "sous vide" eggs - sous vide means "under vacuum" rather than under pressure - vide like the void of space. Also, the yolk sets at a lower temperature than white. If you want your whites firmer then you have to have a temperature gradient - more heat for less time. You end up trending towards poaching.or boiling depending on what you want. Chefsteps has a calculator for it, but there's still variation depending on your personal setup and likes.

[@jackwalker9492]

Thank you! Great video- I was in the Infantry 27yrs and cooking has become a hobby. Not good at itl but get better and sure appreciate you teaching!

[@lethe5683]

I strongly agree with most of these. Especially frying eggs anything in "vegetable oil" or making them crispy.

[@MrTommy717]

Thanks chef, another great video! Just wanted to mention, although may or may not be too late now you are already in the new kitchen, but a camera above your work station would be ideal to fully see inside the bowls or pan you are using as you are cooking. This is helpful when the food is changing as you cook so we ( the not so chefs) get a better understanding of what we are looking for while cooking. Hope that makes sense, cheers!

[@spaceguy90]

The 6.25/6.5 mins. (*adjust for altitude) for soft-boiled eggs has been my go-to sweet spot, so it's fantastic to know my (totally scientific) trial/error journey lines up with the pro! I found leaving it in the ice bath for ~4 minutes does wonders for the peel-ability as well. Side note, a magical combo I've been obsessed with (in addition to ajitsuke tamago) is a gochujang sauce on omelets or scrambles. The whole umami-egg pairing is simply otherworldly.

[@toolbaggers]

Altitude? Perhaps mass of cooking vessel and amount of water used and number of eggs you're boiling can make more of a difference. The heavier the pot and more water you use, the less the overall temperature will decrease when your eggs are submerged thus a shorter cooking time. The starting temperature of your eggs is also crucial. In the US, most people store eggs in the refrigerator while elsewhere in the world they store them a room temperature. Room temperature also varies from say India in the summer versus winter in the UK by large margin.

[@spaceguy90]

@@toolbaggers Indeed, altitude affects the boiling point of water not insignificantly, so you need to cook things for longer. Subtle in-line physics humour, but agreed on all counts.

[@mckidney1]

In Czechia we often stir the soup(not water) and make pouched egg lost in it. It is even named after that as a lost egg. Great way to add protein and texture to a stock based soup. Egg whites are often added from baking left overs. It is not egg preparation, but I think the stirring came from this. 10:01

[@zimzimph]

I heard the stirring helps with single eggs, but if you are poaching multiple you don't want to do that because where is the first egg when you drop in the second? ;)

[@mckidney1]

@@zimzimph you are right, I started with 6 and I ran out before counting 2 eggs :D

[@thomassoule116]

I've tried them all but the coffee version. Immediately ran to the kitchen to do it (added some Mico plane garlic) and loved it. I paused right before they really set because 3 eggs were at the volume limit for my carafe. It was like a fluffy hollandaise (no lemon) but definitely something I'll try again. After more seteam it's like scrambled steamed custard egg. Next I'll try it with same recipie as the basket steamed egg and see how it goes. Clearly much experimenting to be had. Thanks for the inspiration chef, I really appreciate your approach and videos

[@neiladdison4457]

Love tips on cooking great eggs. They are such a brilliant way of making good food, fast. I used Raymond Blanc's tips for poaching though (my favourite type of egg). Fresh egg, no vinegar, boil water and then turn down until the bubbles just stop. Crack the egg in and keep an eye. The bubbles don't disrupt the egg and allows the white to cook slowly, giving a great texture whilst controlling the cook on the yolk. Awesome! I'll be pickling/soy-ing some eggs this week thanks to this! Cheers!

[@jameshaulenbeek5931]

Sunnyside up, over easy, 4-5 minute soft boiled... perfection! I love the soy marinated ramen eggs too. Sometimes I'll make a big batch and just eat them as a snack, adding in some combination of Chinese 5 spice, cayenne, ginger, etc...

[@Rawriewshizzle]

How long can you keep the eggs in the fridge?

[@jameshaulenbeek5931]

@@Rawriewshizzle I'm not sure. I've never had them for more than a week, I ate them all. I wouldn't keep them longer than that, either.

[@voidwalker9939]

@@Rawriewshizzleimo 1-2 days for maximum freshness, after that they become a bit stale. I wouldn't leave them in the fridge for more than 5 days

[@Rawriewshizzle]

Thanks🥰!! Excited to try this out

[@dillonjaggan2990]

Great recipes Andy ❤ I grew up eating another type of egg called curried egg which is just deep fried hard boiled eggs tossed in a curry sauce and served over white rice , both easy to make and delicious to eat 😋

[@m.theresa1385]

Those are one of my favorites. I’ll sometimes pop them into either a garlic curry or a loose chickpea curry for a meatless Monday meal. I like to top it with some chopped cilantro.

[@mii0130]

What an egg-cellent video! Personally, I like the "coffee machine scramble egg" 😄 Thank you Chef Andy for the egg tutorial.❤

[@sergeyg2926]

Awesome collection. A few very illuminating details. A few ways I haven't seen before, like steamed - looks delicious. Shirred eggs missing - and shouldn't be, as they are a delicious, decadent thing. I do mine in a non-stick muffin pan with just enough heavy cream to cover the bottom, drop the egg in and roll a teaspoon around it to make sure it's nicely covered by cream all around, a pinch of grated cheese on top and into the toaster oven at 340F for about 8-9 minutes. Decadent over toast or a bed of arugula - or choose your own backdrop.

[@edstar7894]

Loved that video. The coffee machine egg is a game changer. I will never be late for work or arrive hungry ever again (food even do it at work). With scrambled egg, there is another super indulgent technique using skillet and super low heat. With a ‘French’ portion of butter, crack the eggs into pan and do a figure of 8 to break the yolk and lightly mix. Weight for white layer to form on bottom of pan with rest still translucent. Fold the white on top with minimum mixing and keep repeating until done. It’ll take about 15 mins and should look marbled at the end. If you are french, add more butter at the end 😂

[@ginandteutonic572]

Love it. Lived in China for a few years (back in Brisbane now) and had stir fried boiled eggs in a town called Pingxiang in Jiangxi province. It was amazing. I honestly think about it all the time and have never been able to reproduce it :( Great video Andy. Thanks mate.

[@thegingebot]

Google "golden coin eggs" it could well be the recipe you are looking for

[@donnalasacco1342]

Thanks, Chef Andy! I'm on the harder cooked egg side of the fence or pan, as the case may be! This video was very informative and fun to watch, and please keep these types of videos coming! ❤

[@dee_dee_place]

I'm the same as you. The only time I like softer cooked eggs is if I actually poach or soft boil them, otherwise, I like my eggs completely cooked. I made fried eggs for breakfast while watching this video. I really enjoyed what you did with the eggs. Additional videos using one main ingredient would be lovely. Thanks, Chef Andy.

[@helmanfrow]

5:00 Ah, the _yunny rolk._

[@seephisd]

Dang it....I repeated to make sure. You beat me to it!

[@yourenotthatguypal99]

Hahahaha I was looking for this

[@VictorSanchez-fi9lf]

This was actually an easter egg. Good job

[@thechuckinator]

And here i thought I was just too high, but nope, he really did the funny

[@rad1930]

That’s the first time I have seen someone cook a egg with a coffee steamer, brilliant, It’s amazing how people forget there is so many great ways to cook eggs as you have shown us today, truly well done mate, I'm having an egg week this one.

[@roberterath5005]

Thanks Andy, great compilation. You may want to add what I call 'marbled eggs'. Eggs in a non-stick pan with oil/butter and just break the yolks and do a little swirl (with a fork or chopstick or your hardened finger) while everything is still soft, but make sure you keep white and yellow separate. Cook as soft or hard as you wish.

[@ItsBasicClipz]

Hey Andy, you have great skills and we are all so grateful for you so we have tips and tricks and you do a great job entertaining us all!

[@Streetfoodaround.]

Hi food lover ❤

[@Streetfoodaround.]

Hi food lover ❤❤❤

[@Akers1984]

Andy, this is gold. I've been doing omelettes way different, by frying my filling first then adding the egg. It usually ends up with it a bit burnt and falling apart. Also, love the dippy eggs, gonna try that next time for sure. Lastly, got your Cookbook for Christmas, cant wait to try out your recipes this year. Keep these type of vids going mate.

[@TrueConnoisseur]

Frying the filler ingredients first is a good idea. If you want your omelette to stay together beautifully, you could fry the fillings in a different pan, and add it to the center of the omelette when it's ready. For most home cooking, the messy way is fine.

[@t-dog8528]

I cook ingredients too but i tip that into a bowl of beaten eggs and sometimes curry paste, (the powder goes clumpy), turn it up to crisp the base and keep opening up holes to get more liquid cook off then if not the curry one cheese the top and grill it mmm mm

[@DanielBoffo]

Eggcellent video Andy ! Short, sharp and great techniques. Why people want to go out for breakfasts that set ya back $30 these days. You’re a talented chef with great screen presence. Keep up the fantastic work. 😂

[@arowberry]

what an extraordinary class on cooking eggs. maybe the best I have ever seen!

[@jules78003]

I'm going to add a couple more that I find interesting: 1. Malasyan style soft boiled eggs: Boil water, turn the heat off, put egg in, cover and leave it for 6:30 mins. You can do this in a kettle as well 2. Soy sauce Cured egg yolk: Take a yolk and leave it in soy sauce for some time (couple of hours minimum I woud say). The longer you leave it the creamier it gets. Excellent to serve on top of a beef tartare

[@MyEvilLaugh]

Can you cook older eggs vs fresh eggs to show/talk about the differences, science of what's going on, and why it's still ok to eat?

[@liz9843]

The short version is that the membranes deteriorate over time, so the whites & sometimes the yolks won’t hold together very well. It’s really obvious when an egg isn’t safe to eat - they stink! Or if the egg seems like it was “pressurized” when you cracked the shell.

[@bendelbridge]

An older egg can still be ok to eat, and sometimes the giveaway is the shell is harder to crack than on a really fresh egg. Having said that, old eggs don’t do so well being poached, but should be ok as boiled, scrambled or fried

[@m.theresa1385]

Eggs that are a little older are easier to peel smoothly than very fresh eggs. (I’ll sometimes peel them under running water if they’re being difficult.)

[@canterburytells9770]

No bacon grease eggs? Shame

[@GeorgeOrwell-yz6zx]

Bacon grease eggs are the best!

[@colonelfustercluck486]

Oh yeah.... I am dreaming of them..... please give us instructions

[@jelobeats5642]

okay, 1. Add bacon grease to pan. 2. Cook the egg. 3. Season the egg.

[@danielg2946]

Great channel, I liked the many sunny side up methods, the boiled eggs, the crumbed eggs, they soy eggs, the wrapped eggs, the french omelette. I actually add milk to my scrambled eggs, wisk very hard, fry quick in butter and add salt, pepper and chopped parsley at the last seconds. I will definitely try without milk.

[@BrandonMartinez-bt6ff]

Thanks!

[@jameshortonau]

12:01 For coffee machine eggs, I find that wiping the steamer wand with a little neutral oil makes it easier to clean. Also, adding a little cornflour slurry makes for a more creamy and even texture.

[@dpclerks09]

1:08 This level of honesty, and intEGGrity is a big reason why people around the world Love you, Chef Andy!

[@dawnbevis9600]

Loved your video. My Mum used to make coddled eggs for us as a treat on special occaisons, she used to add cheese and diced bacon, they were great, but my all time favourite was when she added flaked kipper, man that was good. I am now retired and have not had a coddled egg in over 50 years, guess what is on the agender in the near future, thinking of different things to add, anchovies, salmon, even a raw oyster, the possibilities are andless. Cheers Mate

[@angelasnodgrass6621]

I made the soy sauce eggs a while back. Very good but three days in they were strong. My suggestion is to only make as many eggs that you will eat in one meal. I loved this video thank you.

[@T.M.L.13._.]

Hey I really liked your post When I make eggs in a cup to get them fluffy and light I use a greater and the palm of your hand keep fingers out the way, and put this in a cup with some butter put in microwave for about 10 to 15 seconds so butter melts stir and then you have fluffy light eggs in a cup xx

[@stianaslaksen5799]

I always use carbon steel pan when making eggs, works perfect every time. Never tried that folded egg, gonna try it next time I'm craving eggs. Thanks!

[@Victoria20997]

Wow Andy I’ve just discovered your channel and l love it. Really like the pace and delivery .. I’m not surprised.. you’re a kiwi like me. Looking forward to your next video.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@SmartEnergyLab]

Love your no-nonse approach to cooking. You inspire me to cook in different ways. Your hot oil coated noodles are a winner... no more boil and add sache for me.

[@jawahar2107]

Amazing thanks so much Andy. I am definitely a poached egg person and prefer using Vinegar and now I know that stirring is not required. I love runny scrambled eggs too. For Poched eggs do the eggs need to sit out of the fridge for any length of time

[@valorieviles3992]

Love your videos. This is just another example of awesome.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@starscreamjan6155]

i just love that he gets straight into it no fancy talk nothing just recipies-in an entertaining matter, and for that he earned a like!

[@GutsyouGaming]

Tip when peeling: Use a small teaspoon to run between the egg and membrane and take chunks of shell off as you go. Helps to keep those soft boiled eggs perfectly intact :)

[@xaviermacdonald1477]

I've had espresso machine steam scrambled eggs many times and they're great. You're right about the cleaning. Be arduous and you'll enjoy some of the best scrambled eggs possible. Thanks for the other ideas as well. I'm going to try the soy eggs myself.

[@kierankenny2436]

Coffee steamed eggs has made my head fall off. Cant wait to try it. Been chefing for over a decade and never heard of anything so audacious to explain to a barman.

[@adamkeith1538]

Andy, this is the best, most informative cooking video I've ever seen. Please do more like this!

[@jamide-andrade.770]

I do a half sunny side half steamed. Oil in pan, low heat, start setting the white, then pop a splash of water in and cover. Usually can turn the heat off at this point too. Comes out like a sunny side up but just not so runny and no flipping hassles 😊

[@Metalshark100]

Thanks Andy! great vid, we use some of these methods but some i didn't even know existed! we do the steamed egg with oil on top in a big bowl, could be olive oil but we use veg oil with some soy sauce, and chives or spring onion. great for families!

[@TheAngelOfDeath01]

Food is such an individual thing... What is good to one person may or may not be good to the person next to. Thanks for the cooking lesson!

[@davidn3616]

Wow thanks the double crusted fried eggs is my favorite I'm going to try them soon as I possibly can, Awsome

[@freddiemonroe5787]

The white sets at a higher temp than the yolk typically. Set the circulater temp to 50° and warm your eggs through. Ice bath then into the fridge to cool completely. You can reheat them in boiling water for 2 min to harden the white and warm the yolk a bit. It's easier to peel than a typicsl soft egg, too. Great on a salad

[@steviepowerr]

Great video, the "sous vide" egg is also called Onsen Tamago, where the egg is kept at a lower temp for a long time, this sets the yolk but leaves the egg white less firm.

[@timeliebe]

Thanks for the informative video how to cook eggs in various ways, Chef! Even after decades of home cooking I still struggle with things like eggs over easy and omlettes.

[@cravensean]

You want a comment? Okay. I watch your videos because you are a notch or two above my skill-level in cooking and you make me want to catch up. I'm the kind of home-cook that pleases chefs but as I said. I learned a number of things from this video and am grateful and will come back to this again -- it's the marinated eggs that aren't in my repertoire. My only complaint isn't actually a complaint. But fishing eggshells out of raw, broken eggs is horrible when you try to do it with you fingers or a fork but if you use an eggshell, there's something that attracts eggshell to eggshell -- I suspect something to do with ions but I'm a sap -- and it's easy as pie.

[@frankieg7575]

5 minute egg has a very yunny roke :) I'm a 6 minute guy. When boiling - why do we prevent the white welding itself to the shell for easing peeling? I'm also a coffee guy and I love doing fast scrambled via steam wand in my wee milk pitcher. I love how they Pop! as they instantly solidify. Awesome video thanks Andy.

[@cyriod7712]

Can never go wrong with grandma's soft boiled egg with a mouillette !! Oeuf à la coque in french, they are all lovely standing on their short (egg)estal

[@jackjuliuscooks]

Awesome video! There are so many ways to cook eggs depending on where you are in the world. I’m a chef at First Watch, in USA and we do tons of breakfast eggs with quite a few versions you showcased. Popular one I grew up with was the basted egg. Just like cooking a regular egg Sunny side up, then once the whites start to set you add a little water put a lid on it and cook it through. All the techniques were great, straightforward, easy and inspiring. Thank you! 🙏👍

[@trombonemunroe]

Extremely informative! As I was watching the video, I was indeed thinking to myself, "I'll be he's getting pretty sick of eggs by now," and your comment at the very end of the movie proved me right! I can't wait to try these methods!

[@cyndifoore7743]

One of my favorite eggs are poached, I do mine like you but with gently simmering water and you have more white to eat. Delicious over buttered Italian toast. Also great for sick tummies.

[@gen81465]

Excellent suggestions. The only thing I do differently is when poaching eggs. I crack the egg into a fine mesh sieve. All that falls through is the very watery whites, which would turn into those wispy bits you strained off the top. Think of this as pre-straining those bits out.

[@pgprentice]

Thanks Andy. SOUS VIDE - Under vacuum not pressure. Cheers from the sunny coast!

[@caryd67]

I use non-sweetened condensed milk in my omelettes; it makes them super thick and fluffy compared to 2% milk. As the eggs cook, I stir with a silicone spatula which helps clean the pan. I only season after the eggs are just a tiny bit wet still and just finishing.

[@HarryHaller1963]

In the States, at least in Northeast, for pickled eggs we add beets (boiled slices, with the water, or canned beets with the water that they're packed in) to the vinegar. In some regions they're called "red-beet eggs". One additional cooking method I suggest that people try: baking. Shirred eggs--baked in ceramic cups like the ones used for coddling, with butter and/or cream--are delicious and unlike those cooked any other way.

[@barbsdee3831]

I have 3 buff Orpingtons in my garden and they started laying eggs in February. I’ve noticed they cook quicker, especially the whites, than shop bought and dark yellow yolks delicious ❤🇬🇧 Scrambled eggs in the coffee steamer what about microwave scrambled eggs with a dash of cream and large knob of butter, soooo creamy

[@ellenyoung9223]

Enjoyed the video, very helpful. My favorites are the crispy fried and the 6 minutes boiled. Not a fan of runny scrambled, I like it when it’s got moist curds, but no goop. I am definitely going to try the custard egg.

[@rossmackay-williams4583]

Great video from a chef and yes I've done the last one and you are right it should not effect the boilers as its under pressure and pushing out air. Poached eggs I use a bit of vinegar aways...as said its science and you taste very little of it

[@bobkelley8291]

My wife's special in the kitchen at work is her garbage omelet. It is her special because people keep requesting it. She shows the ingredients incase there is an allergy or taste problem. My favorite soup of her refrigerator soup. It is different every time which opens up my taste buds. I use to call it surprise soup. I think her amount of salt and broth is the secret however I try and watch her cooking for 30 plus years with a rare success. Even people from the country she is from like her cooking. She just makes food taste good. Both of us are retired old people these days.

[@makisp.1428]

You did a great job explaining the diferent techniques. Some i never heard of before. Thank you.

[@jbshaw614]

This problem might have been mentioned before - 1690 comments as of this writing. You mention cracking eggs on a hard surface to prevent eggshells from going into the pan. My problem is when I crack my egg, I get shells everywhere! What am I doing wrong? A most excellent video with some most excellent tips and suggestions! Thanks for posting! John Shaw Calgary Ab. Can

[@maxbanziger]

Very clear and informative video. Sous vide actually means in a vacuum. Vide = empty.

[@vickifinch6721]

Mom raised me on basted eggs for Sunday breakfast. Almost every one has runny yolks and completely set white. Was in my fifty's before I finally got them right.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@alisonhutchins9920]

Wonderful and well done. Many egg preps new to me. I was very glad to see your cooking the classic French omelette was more similar to the way I was taught. It turned out on the plate as it should look. Now, if you would just quit breaking the nicely set middle……😁. You were much more gentle with the egg this time, It was good to see.

[@AlanTheBeast100]

scrambled eggs = endless variety from barely stirred to perfectly blended. I add a lot of water and salt when I make "really scrambled eggs" - whisk hard (with a fork) steams it from the inside - very fluffy. "Sous vide" literally means: under vacuum.

[@oyc7946]

Here's one for a Malaysian breakfast favorite - the *half* boiled egg - bring water to rolling boil - remove from heat completely - eggs in for 7 minutes - enjoy with butter + kaya toast

[@xena9140]

The crispy eggs and dippy eggs are my fav. Ty for sharing!

[@mandeepeterson2297]

I definitely prefer my scrambled eggs less runny than you. Also, over easy might not have a completely set white. Over medium is the best, fully set white and a runny yolk for dipping crispy bacon or toast.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@DeborahDunn-l8y]

Hello, you're entertaining to watch, and I love eggs cooked different ways. My favorite part of this video was the deep-fried eggs. I never tried them that way. Thanks, Andy! I just subscribed to your channel.😊