The Trick to Hard and Soft Boiled Eggs - Kitchen Conundrums with Thomas Joseph

[@e12271227]

this was the best demo ever for boiled eggs...loved getting to see the different stages and time listings....reminded me of how clearly Julia Child's cooking shows were....thanks!

[@73lmargaret]

I have peeled so many eggs - fresh from my own chickens and even not so fresh from my chickens and had nothing but disaster. This is the first I have heard about about adding vinegar!! I can't wait to try this!!

[@born68]

OMG this woman is awesome. very informative I'll get it right every time now

[@justcommenting7790]

-_-.........get out

[@porcusuxor]

Awesome! I've used the 6 minute rule with success, every single time! Thank you so much, Thomas!

[@ianrickey208]

I love Thomas, and always look forward to whatever vid he has next. I always hard boil cold eggs on medium high - I find there are fewer cracked eggs that way. Keep 'em coming Thomas!!!!!

[@StuartSafford]

I usually do the 11 minutes of waiting for the hard-boil (for egg-salad later). It's a great method.

[@luciannicholson8994]

I've learned from Cook's Illustrated magazine for soft boiled eggs to put the eggs in a pot of boiling water that's only about 1/2" high and cover and they're ready in exactly 6 1/2 minutes. They are perfect.

[@MzEbony_Luvz]

This was sooooo helpful can't believe I've been cooking over boiled eggs all this time ...

[@lucwilliams]

My kitchen conundrum is how you keep your hands so beautiful and soft-looking! It's the most awe-inspiring thing about your videos!

[@zahraanaama4028]

Easy and simply methods... Thank you for sharing!

[@sanrikasanra6842]

you are always brilliant, you turn cooking into science, love it so much, thanks for your tips, they are always helpful :)

[@dittorasaditomo]

Thank you. This technic works every time for me. My favorite is 6 minutes.

[@Thaneii]

This is somewhat helpful, but I feel you missed to mention one thing. Are you working with eggs at room temp, or just out of the fridge? I'm sure that the temperature difference between the two will affect the cooking time.

[@helpfulnatural]

If you're making hard boiled eggs it won't matter the temperature of them since you're placing them in cold water in the pot. I've tried it both ways and it didn't seem to matter what temp the eggs were at the beginning.

[@Thaneii]

Thanks

[@helpfulnatural]

:-)

[@MM-ob8ti]

I love this method of boil eggs. Not the old school method of boiling it on high till it is done.

[@eman.s.3590]

OMG!!! Thx a lot for this so informative video, i've never cooked boiled eggs cause i'm afraid of not having it as well cooked as i want to, you really taught me how to do it correctly with full of confidence, thanks a million xoxo can't wait to do it ;)

[@roxypreciado2324]

Please do a video on whipped cream and butter cream frostings for cakes and cupcakes.

[@addalittlefood]

Great tips Thomas!

[@Onekitchenblogfood]

Always great with a video of cooking tips! Simple things as eggs :D Thanks!

[@agentswarley]

i love these videos. thank you thomas for all your tips :)

[@GolDreadLocks]

Wow! I needed this info!, thank you!!

[@dear_totheheart]

Very helpful Thomas! Hmm, could you possibly make one on how to prepare different types of tea (jasmine, earl grey, darjeeling, etc)?

[@nishadshaikh3587]

thnk u so much love from India

[@astropilotred]

Thanks, going to try 5 min. 🤙

[@bellaciashienny1112]

I always have a problem with making buttercream. I know it's very basic :( every recipes on internet tend to add alot of powdered sugar which makes the buttercream sooo sweet. But, if you dont add a lot powdered sugar, the buttercream will be soupy and cant stand still. Help please! Thanks in advance :)

[@MohammedUsaid]

+Bellacia Shienny Look up on wilton's channel. Rosanna Pansino shows the best way to do it and how to determine which is which and you know that it is good.

[@humera121]

I timed the eggs too, from soft to semi soft to full boiled. Put the eggs in a saucepan along with the cold tap water. Turn on the heat and from thereon start counting to 8 minutes. It doesn't matter if the water boils or not. At 8 minutes, if you remove the egg it will be soft boiled, at 9 minutes, it will be semi boiled at 10 min, full boiled. I don't turn off the stove, until I remove the eggs.

[@pupujohn]

I think what I would like to see is how to wash vegetables quickly. There are some vegies that just take forever. Certain lettuces , leeks, some Asian vegetables, and herbs. When I have ton to wash, it can take me up to an hour. Which leaves me feeling >( and my apron wet. Heh.

[@YouAreIgnorant]

YES! Especially washing greens like KALE or broccoli that can often be dirty or have BUGS on them (especially if ORGANIC) - PLEASE OFFER TIPS for SPEED Thomas!!!! Thanks :)

[@pupujohn]

Ashly C lol so true about the organic. I gave up once and served organic green juice with a hint of aphids. Made sure to leave in the blender for a bit longer than normal. ¦p

[@MrCanadianAviator]

For me, when i cook soft boiled eggs. its very similar to yours but what you do is to not cover the eggs completly in water. About 3/4" - 1" of water. Once the water is at a boil place the eggs gently into the pot and cover for 6:15 min. After place immediately into an ice bath. Gives me perfect soft boiled eggs every time.

[@Cream_CurdlR]

once the water is at a boil and you place the eggs in to the pot and cover. do you also shut the heat off at that point?

[@ddiaz28]

I've got my soft boiled egg cooking down to a science and they come out perfect every time. I use a smaller pot than the one he has. Take the eggs out of the fridge and fill the pot with water to just cover the eggs. Put the pot over high heat and when the water starts to simmer, I place the eggs in, cover the pot, and set the time to 6 minutes. When the water comes to a full boil I remove the lid. When the timer ends I remove the eggs and let them sit for another minute. I run them under some cold water, then I peel and eat them. I've never used those egg cups. Seems like you'd get shells in the egg cutting it like that. This way I always get fully cooked whites with a runny yolk. If you really want to make sure there is no runny whites you can let it cook 30 seconds to a minute longer. Then the outside of the yolk is a bit cooked which is yummy too.

[@dwsherm1]

Do you turn the temp down once it reaches full boil, let it go back to simmering?

[@ddiaz28]

dwsherm1 No I leave the temp the same and let it keep boiling.

[@dianesewell]

Love these videos! I'd like to know the proper methods for rolling or stuffing boneless chicken breasts for Chicken Kiev, Cordon Bleu or Broccoli & Cheese stuffed Chicken. Thanks!

[@AIkeychul]

just what i needed! thank you! :D

[@Aquilanis]

loool so many thirsty comments here, thanks btw Thomas! loving these conundrums series

[@gillt2885]

What do you recommend for deviled eggs?

[@852AKong]

HEY THOMAS!! kitchen conundrum request: scrambled eggs - I always add some milk to my beaten eggs. Why do mine come out rubbery sometimes when i scramble them, especially when I do it by pouring the mixture over a batch of cooked tomatoes that were already in the pot? Thanks!! #kitchenconundrums

[@iskrem596]

8 min is my favorite

[@denimtee4663]

Are those eggs at room temperature before cooking or right out of fridge ?

[@Hajoorista]

I am a 6 min egg person 💖😍 thanks for the vid

[@supersosiska]

MAGIC! :)

[@mrs_mooeing]

Can you show us how to use a le creuset cast iron pot & how to clean it?

[@harryhale5306]

How long is it safe to keep eggs removed from the refrigerator? I kept having eggs crack while boiling (hard and soft boiled). I started taking them out to get warmer, but sometimes they still crack. I think they need more time to warmer to room temperature. But how long is too long?

[@christinebeames2311]

Best info on boiled eggs ever , you have a new fan. You are very handsome too ,

[@sicilianbeauty13]

Can you do a video on picking the perfect avocado when making guacamole. I find I either get one that's either too ripe or not ripe enough. Thanks!

[@Cream_CurdlR]

yes there is a little brown nub on the end of the avacodo where the vine attached to it . pick it off and if it is brown under neath it is over ripe. if it is green it is ripe.

[@nezurian]

Recently, I've read an article on The Guardian for those who want creamy yellow part and hard white part, and I am using that method: Put as many eggs as you want to a pot, add water so it just covers the eggs and close the lid. When it starts to boil, remove from heat, and open the lid. wait for 6 minutes and voila! Boiled eggs with creamy yellow parts! Just try it. Thank me later.

[@rc8306]

For soft boiled egg, I temp the water at 200 degree F. Place the egg in the water and set timer to 6 min.

[@ashkanahmadi]

Is it X minutes starting from the moment the water boils?

[@LAWcs2]

Soft-Boiled Chancey.

[@wolfferoni]

I always thought those grey overcooked eggs were hardboiled. It's the way I always ate them growing up. I don't really mind them but that's probably because it's what I'm used to

[@nursevsfood]

6 minute egg is my favorite

[@yasmina1060]

Me too

[@SOLDOZER]

+Fatma Albadri You're my favorite.

[@puwadetrthee8231]

perfect angel food cake

[@50hellkat2]

"Toast soldiers" that takes me back bro.

[@50hellkat2]

My mother would put a boiled egg and put it in the egg cup and then cut the toast lengthwise in strips for dipping. She called the strips soldiers. Go figure why.

[@dasila108]

I'm guessing altitude might be a consideration, given water boils faster up here?

[@helpfulnatural]

Love the vinegar trick.

[@mikegezz]

#1 trick to perfect hard boiled egg is to make sure water is boiling first. Peels perfect every time. Im not a chef, but hands down the most important thing I’ve learned. Vinegar doesn’t work.

[@zakia.shariff]

hi, we like boiled eggs but sometimes when I boil the eggs,the shells break in the water and the whites spreads in the water.what are the tips to prevent them break

[@MrAcook1985]

Can you help us with scrambled eggs?

[@madpenguin9402]

check out gordon ramseys scrambled egg method its ace.

[@foolecoole]

YEAH IT IS! use that method but add diced tomatoes, spinach, and top with hollundaise sauce for a really good dish served with toast

[@Bubnova]

Is there any way to hard boil the white and soft boil the yolk?

[@gmm1997]

+Bubnova Yes, just run the egg under cold water for 30 - 60 sec after removing from hot water

[@ebwrigh]

I use a mix of these two techniques. I add the eggs to boiling water, cook them for ~8 min, then dunk them in ice water. It par cooks the yolk, which I prefer, but you also cook them for about 6 min or so and it would the leave the yolk somewhat runny.

[@daveclarke4609]

A fresh egg wont spin. Egg is cooked soft boiled when when you lift it out of pan the moisture evaporates. An egg that is still warm from laid will do in three minutes.

[@jackiehouse529]

Mmmmm boils those eggs, you beautiful man

[@stevealexander8010]

pH of an egg INCREASES (lower acidity) with age, so you might want to add baking soda, not vinegar.

[@alinachen9319]

Maybe how to a foolproof or easy way to proof yeast? :D

[@shygirlnow2011]

Love soft boiled eggs with soldiers!

[@andabien3]

This totally did not work for me. I found some other sites explaining a similar method, and they suggested cooking for several more minutes than you did. I did mine for 8 minutes and they were barely cooked and impossible to peel. I might try 10-11 minutes, next time, for medium cooking..

[@YouAreIgnorant]

I agree, Chef John says bring to a boil/rolling boil (maybe a little less voracious than Thomas') but then turn off the heat and wait SEVENTEEN MINUTES!!! How could their times be SO different!?

[@WakeEternal]

Ashly C Maybe it's a matter of what temperature the eggs were stored at: room temp or refrigerated?

[@christophergomez470]

The cooking time refers to how long the eggs sit AFTER the water comes to a boil. So putting eggs in cold water, turning on the heat and then waiting for 8 minutes does not cook them. Start your timers after the water comes to a boil.

[@andabien3]

Yes, I understand that. Maybe the problem is understanding what a full boil really means, or looks like.

[@chiefmagistrate]

WakeEternal yes, please can someone explain this, because i tried to make eggs the japanese ramen way (ajitsuke/tamago) and failed miserably with both room temp and refrigirated eggs. Thank you.

[@Jannu01]

but IF i have only gas stove, then its same way ?

[@doggiename]

+Jaen Soer yes electricity is just the heating element not the cooking method.

[@MiaFoo_mollymia]

i steam my eggs for 8 mins and i get hardboiled whites with softboiled yolks. you need to peel the shell very delicately though....

[@TubularOfficial]

am i th only one who hates yolks that aren't thoroughly cooked like in boiled eggs or fried eggs.

[@takoyucky]

I'm with you. I prefer my yolks fully cooked (except for two specific situations).

[@MicaMonoply]

I can't stand my eggs being wet, especially with scrambled eggs

[@meiji4785]

Wysteria Same! I always feel like I'm gonna get sick.

[@MicaMonoply]

Mr. Poopy Butthole it sucks at breakfast restaurants DX

[@Mrtheunnameable]

How do you dip toast in them when they're hard?

[@foolecoole]

toast soldiers :)

[@neetynayd2859]

OMG!! after watching this.. I feel like I am still a novice... Would consider trying this out to avoid that ugly gray... Thb, here in my place, overcooked eggs are way too common and because it is common, people thought that was the perfect boiled eggs... Thank God I have watched this

[@youraftermyrobotbee]

8-minute egg would be ideal for deviled eggs. a too-runny yolk would be a bit gross in that sort of recipe.

[@zaikisarp]

Thomaasssss Thomaasssssss

[@woogie6785]

that soft boiled egg isn't completely done, the whites are still completely raw. The hard boiled eggs looked great though.

[@leen866]

my cakes and pastry puffs always end up flat... HELP!

[@tyishawoodroffe879]

I used to be able to make rice. Now it either comes out soupy or crunchy. Help!

[@chiefmagistrate]

Tyisha Woodroffe what type/cultivar or rice do you cook? Long grain, medium grain, idly, sushi, italian (rissotto rice) basmati, thai fragrance? The amount of water you use depends on which type.

[@GingerGilligan]

I boiled an egg for 15 minutes and it was still soft. :/ I don't get it.

[@captainkev10]

GingerGilligan was it actually boiling for 15 minutes, or did you also include the time it took for the water to boil?

[@GingerGilligan]

I thought I saw bubbles in the water.

[@lucypherr]

Hm, this method would be a bit annoying when you're making breakfast for some people who want soft and some who want hard-boiled eggs.

[@pikachu.1569]

I never had a soft boiled egg

[@navparadise]

tricks to waffles

[@wombawombi5527]

Actually, i quite insecure to eat egg that white shell. Like somehing with chemical

[@HejMette]

It isn't bleached, it's just the breed of chicken. Some chickens lay white eggs and some lay brown eggs :)

[@wombawombi5527]

John Rambo I don't know. Most egg in my country sold is brown. So, I'm feel stranged

[@arocks1234567]

Don't worry!! White and golden chickens lay white eggs! Brown chickens lay brow eggs

[@SOLDOZER]

Brown eggs = bacteria infested.

[@arocks1234567]

John Rambo THAT IS NOTTTT TRUE www.google.com.sa/search?sourceid=chrome-psyapi2&ion=1&espv=2&ie=UTF-8&q=brown%20eggs%20vs%20white%20eggs&oq=brown%20eggs&aqs=chrome.0.0j69i57j0l4.5436j0j7

[@HungryGibran]

0:34 uhhhh kids in Africa want them It's still food to the common people and last time i checked they're still edible.... .. .. ... ... ... Or maybe I just like food... XD

[@damills66]

The notion that old eggs are more difficult to peel is an urban legend and as one who has run side by side tests, i conclude that this guy is simply perpetuating a wives tale, with no actual truth behind it. For shame.

[@captainkev10]

Dorothy Mills Just for clarification, older eggs peel better. J.Kenji Lopez-Alt, author of Food Lab, found this to be true with blind tests.

[@izzydenhere3446]

over cooked eggs are the best. how can anyone eat a runny egg? the mere thought makes me want to vommit

[@ddiaz28]

Runny whites mean an egg is undercooked but a fully cooked white with a creamy soft yolk is delicious.

[@null0byte]

"And these are overlooked eggs and nobody wants these." Nice arrogant statement you've got there, assuming everyone wants eggs like you do. I happen to like eggs that are very firm and am not scared of my eggs not looking "pretty and shallow." The nice thing about those "dry overlooked eggs," is that they soak up all the flavors you put in the mixture for deviled eggs far better than less cooked eggs do.

[@BenjaminsVideos]

I'm liking your comment, but only because you called someone's opinion of proper egg preparation arrogant, which makes me chuckle. Good point though.