Make The Ultimate Poached, Light-as-a-Cloud Egg | ChefSteps

[@azilbean]

I'm simply blown away by that technique! I've never seen anything like that before! 🤩 Also, I love this guy's energy! More, please!

[@trainticketboy]

Love this innovative approach and what a charasmatic chef you have there

[@brianhenno4744]

My grandad use to make these for me 50 years ago I still make them today

[@PeaSoupDesigns]

I understand why my nephew loves you! Adorable. Oh and your recipe is very unique. I plan on trying this SOON!!!

[@TheCHEFCHRIS22]

I have got to try this.. I love the new twist.. does take longer whipping the white but the end result is amazing

[@GrowingDownUnder]

you could just use a cream whipper if you were lazy, like either electric mixer or ISI siphon

[@travishoresh9295]

Is there any alternative to using plastic wrap?

[@AmirhoseinHerandy]

Oh man, it would be fun to play with different colors for those whites.

[@oneminutereviews6793]

Get tired with the right, switch to the left….guy in the back starts laughing. Never gets old! 🤣

[@Max-cs1dn]

2:08 that guy’s face of “okay dude” lol

[@chefhomeboyardee8]

My new favorite channel

[@lugodam]

Fantastic!!! Very COOL!!!

[@briantoplessbar4685]

If it’s old recipe what did they use instead of plastic wrap

[@nura3498]

Impressive!! Glad I found your channel

[@williemasonjohnson]

Freakin awesome, I’ve never seen this technique!!!! Y’all never cease to amaze me, thank y’all!!!!!

[@sabrinacohen-qs4km]

THIS IS SIMPLY AMAZING!

[@jetx2710]

You can use a pinch of xanthumgum to stable the egg white

[@alhashdi1]

You can steam this in the thermomix right?

[@VariTimo]

What did they use before plastic?

[@Nanorisk]

Nothing, not doable before plastic, just like people don't sail before a sea-worthy vessel is invented.

[@chentiangemalc]

I’ve made a “baked” cloud egg before but this is so much better

[@GrowingDownUnder]

how does the baked version work? fan forced oven seems like it would deflate the whipped whites so i'm assuming don't use a fan forced oven?

[@chefhomeboyardee8]

I use this technique for a deconstructed eggs benedict

[@kennywilson6159]

Just gave this a shot. Totally worth the effort. This is going into the, look how cool I am, rotatio

[@gromajor]

roooooooh, I just tried it out, & it's sooooooo good & light! 👍👍👍 and not difficult to do. key points : 1 lubricate 2 the whites must be really really firm to hold the yoke. Else, if your plastic film is a bit short, just use a plastic clip for to close it. It works fine too.

[@duncanjames914]

Love this technique! Thank you for sharing.

[@mrscpare]

Definitely going to try this! Love these videos chefsteps!!!!

[@strupp1]

Lol, "this technique is very old. We‘ll wrap the egg in plastic" :D

[@PapaJoeB]

Awesome! Subbed!

[@АлесяСавина]

Выглядит изумительно!

[@syhwang5396]

More like ultimate steamed meringue

[@El.mosquito.]

Great video, as always. I wonder how many coffees a day the chap in the background drinks :)

[@kylhaselbauer7630]

I drink a lot of coffee!

[@PaveruHakase]

amazing content as always

[@Jebusankel]

I have an egg cooker so I'll try this in that

[@workinprogress5936]

Stupid question, but could you put the whole egg in the plastic wrap to make more of a standard poached egg? I'm kinda curious

[@ZEEBOFAN]

Yes, you could!

[@workinprogress5936]

@Daniels thank you. I'm going to have to try it out. I'm not great at the standard poaching method and think it would be easier for me

[@ZEEBOFAN]

@@workinprogress5936 yeah, poaching eggs in really kind of a pain in the ass hahaha, with the plastic wrap the chances of success are much greater. Good luck ;)

[@workinprogress5936]

@@ZEEBOFANmuch appreciated. Wow...someone providing a real answer without trolling... I'm shocked

[@kimchiburger7844]

@@workinprogress5936 if you have netflix David Chang demonstrated this. Cracking the whole egg in the plastic then wrapping it and steaming.

[@martintadilli]

Very nice!

[@anjayl]

What alternative to plastic if we are not... you know... unaware of how bad plastic is ?

[@idleEverything]

They used to use leaves and a net hung over a pot. I wrote my thesis on this. Beautiful guys, bring it to the world.

[@earwigg]

so no plastic? How does that work?

[@wayne530]

Out of curiosity, who is "they"? I'd love to learn more about the origins of this technique!

[@harijaja]

@@earwigg of course no plastic. I don’t think they had those hundreds of years ago xD

[@nixonvanjustice3997]

Can you do cloud eggs via sous vide?

[@davidtuden738]

no...

[@CookbooksonRepeat]

Totally doable!! Yaaasssss.

[@enesekici3871]

I'll try this on my next date. Sure it's gonna work out wonders lol

[@Cooked-with-Love]

This is EPIC! 💜💜

[@johnjperricone7856]

Doing this. Awesome!

[@elroc1]

I enjoy this dude

[@ghoward912]

This is a lot more work than poaching an egg!

[@baby_muppy]

then just do it normally lol?

[@vigneshgandham3782]

Is cooking food like this in saran wrap safe to eat?

[@bigchriskelly]

Only if you remember to take the wrap off before you eat it

[@AtheistRising]

Cute eggs 🐣

[@GrowingDownUnder]

So why don't you actually poach it instead of steaming it? would the water pressure deflate it?

[@bakabaka98573]

Would the plastic produce bags you get at the grocery store work?

[@baby_muppy]

no get plastic wrap thats heat safe lol most plastic is TOXIC

[@edwardrow]

this would blow up on tiktok

[@tawpgk]

This looks great, but i would like the yolk runnier. Anyone think this technique would work in combination with sous vide? I might give both a try.

[@FreqBand]

geez... like you wouldn't want this.... the straight food guy

[@David-qd3ff]

Why can’t I like this more than once!

[@darrencorbett9883]

I like this bloke, good presenter👍

[@ppukderahoma]

he always reminded me of meet the Robinsons kid

[@Feastqueenofficial]

Superb👏👏👏👏👏

[@Zelmel]

Thank you for not being one of those jerks who insists you can't use your hand to separate eggs.

[@thenomadicchef1844]

It's the only way I do it.

[@Zelmel]

@@thenomadicchef1844 100% agreed. Way too many people insisting that the almost immeasurable amount of skin oils that get transferred mean it will never make stiff peaks in the egg whites.

[@LI-pm3mh]

“Flavor your whites” lol

[@LuiyoSA]

I'd definitely load some cheese on that yolk

[@neilawad2741]

genius

[@Tonbollony]

goood to knoe. but never gonna do that lol

[@severoon]

Hat dude in the background mugging in all your egg videos. =D

[@Alex-je8iq]

Лучшие🤜

[@coma-body-stilllife]

Looks incredible, steaming plastic wrap makes me real uncomfortable though..

[@satanismybrother]

So catering plastic wrap is perfectly safe at these temperatures. You can sous vide in plastic wrap.

[@coma-body-stilllife]

@@satanismybrother Looked around for a bit, all I could find were plastic wraps that wouldn't melt before 400F or so. Contents of the plastic could leach before that melting point. Traditional wraps are made from PVC which is not at all suited for heat applications. There are more inert LDPE versions that can be used, but still nothing concrete saying its a good idea. Both are avoided for direct contact while microwaving.

[@Darthdeedee91]

You are right to be uncomfortable but any harmful issues you can get from it would only be realized by doing this a lot I would think

[@jasonsmith-lf8ij]

Can anyone else brainstorm a way to make this practical in a commercial kitchen with me?

[@shiestypooo1016]

Step 1: you don’t. Not only does this take 5-6 mins to cook where as a normal poached egg might take only 2-3 min but you also have to whip the whites often since you can’t hold them for too long. - Now if you do wanna still try… might be worth it to get an isi whip and then charge normal egg white with 1-2 cartridges then pipe from the isi and put the yolk in the center

[@Darthdeedee91]

Can't you whip all the egg whites in a stand mixer or hand mixed so it cuts the whipping time?

[@shiestypooo1016]

@@Darthdeedee91 no because the egg white won’t stay fluffy for too long. It will deflate in 10-15min

[@Darthdeedee91]

@@shiestypooo1016 Hmm I'm no expert or anything like that, just do this for fun but would xantham gum/cream of tartar help stabilize it and keep it puffed for longer to give you time to wrap in plastic? If not that then maybe getting some dishes that take the entire volume of the beaten egg where you can close up top so you can fill them easily and not waste time wrapping plastic wrap

[@aaronhughson285]

Now bread it and fry it.

[@recipequeen7850]

so the technique is very old but it uses plastic :) that's interesting

[@CloudyAce]

Cloud eggs, so like EasS?

[@satanismybrother]

Daaaaaaaad! 😂

[@LoDSwifty1]

Alec Steele does cooking now?

[@KyleBrinkerhoff]

Imagine this with a delicate slab of Japanese pork Chashu and a piece of havarti, that sounds amazing

[@chayakorndj128]

Yummy☺️

[@AlbertLloydy]

Put some baconbits on top

[@cloudstreets1396]

I love having PVC leach into my food from heated plastic. Yummy!!!

[@SadiasRecipe]

Like it. Good luck to you. Pray for me.

[@spokehedz]

I need to have the hat.

[@Zelmel]

Genuinely a little sad this wasn't sous vide.

[@MrKirby365]

I can tell you for sure krulouds are not springing they are extremely cold and extremely wet

[@vanvlietmartijnmvv]

I'll take a challenge anyday to poach an egg the way it's supposed to under 10 mins.

[@rumraisinregret7382]

This is EASIER than poached eggs? Nah, I don't think so my dude.

[@HM13895]

eggceptional video

[@emgyee]

"Saw it on youtube, tried it at home that's what I got." Where can I post the pictures? :D: D: D No, it didn't work. :D

[@agungkisworo8653]

👍👍👍

[@tomgrow]

This is a technique that's kinda been lost in history. It's very, very old but many people haven't seen it yet. So it's gonna be WRAPPED IN PLASTIC and then steamed... #DefinitelySoundsAncient

[@angeloruggiero6473]

Una volta c era il procedimento in italiano

[@stande1e]

"This technique is very very old... So it's going to be wrapped in plastic..." 🤔

[@christjan08]

In old times they would have used leaves instead of plastic.

[@stande1e]

@@christjan08 makes sense

[@kibreddy]

Dude! Drop the egg in a bowl and Microwave the damn thing. Exact same result.

[@rustyhanson791]

The way you take your time to explain the details is what I love the most about your videos 😍😍❤️ ! You are missing out - Promo'SM !!!

[@FreqBand]

the newest that.

[@Karak-Fak]

“Lost in history” and “very, very old”. Then puts the eggs in plastic…

[@haythamabdel-qader6934]

those last ones were not even the ones he made, check out 3:56, the yolk clearly sunk to the bottom and burst, so that can happen with you and they didn't address it, or how to mitigate it, just editing. and to be perfectly honest, this is such a gimmick in the first place, some social media hyped up sensation because it looks fancy. just make a sunny side up.

[@BlauLion]

Nothing to do in the kitchen? Bored? Cloud poached 🥚 ... What a beauty.. why don't you strat to set the breakfast station whole fresh.. let see if you have time to play scientist...

[@mattymattffs]

I feel like regular poached eggs are better. I didn't really like the whites like this

[@fran6b]

Plastic warp and very old recipe ?? Is the plastic warp a hack the original technic ?

[@PhatTrumpet2]

Imagine developing this recipe for ChefSteps and then having some guy who knows almost nothing about the recipe present it on camera instead of you because he's "more camera friendly." Imagine that.

[@yuhboris304]

What? Watch their other videos with this guy, he knows plenty about food

[@EmilyStory]

What’s the T, do you know something we don’t?

[@satanismybrother]

Nick gavin is a really talented chef and knows plenty. Just look at chefsteps back catalogue. Don’t mistake a bit of on screen banter for ignorance.

[@PhatTrumpet2]

I'm just busting balls, y'all. I've watched pretty much every ChefSteps video, so I've got a pretty good idea of Nick's brilliance in the kitchen. I just found the dynamic between him and Kyle amusing. (I actually wouldn't be surprised if they asked Kyle to present the technique and he just didn't feel like doing it, so Nick filled in. Again, just busting balls. I'll be sure to use the appropriate emoji next time.)

[@ABWSKITCHEN]

Thank you for sharing this information!!!!!!!@@@@!@@!@!@!@!!!

[@JonMadsen70]

:)

[@adabell1833]

I really don’t get the whole hype around cloud eggs. You know the ones that has separated egg whites, whisked and the yoke in the centre. It seems quite horrible actually.

[@fordhouse8b]

How can it be “lost in history,” and “very, very old?” Plastic wrap was only invented in 1933, and originally used in aviation. It only became commercially available to cooks, when Saran Wrap was introduced in 1949. If it really is so old, how can you say that plastic wrap is necessary for it not to be “a mushy wet mess?"

[@baby_muppy]

why are you mad

[@fordhouse8b]

@@baby_muppy Not mad, just asking a factual question. I guess it is possible that these cloud eggs were invented after 1949, and that Chef Steps’ notion of very, very old is just different than mine. Seeking clarification and knowledge doesn’t have to be motivated by anger.

[@IamJmc1992]

its due to the steam technique, being really old, certain cultures used long green leaves, like banana or even corn leaves to achieve steamed goods, and cloud eggs are one of those yet they were called "Eggs in snow" around the 1600´s... the plastic wrap is just the modern comodity, u probs have plastic wrap around or in a store nearby, yet u would have a little more trouble finding cooking leafs

[@fordhouse8b]

@@IamJmc1992 Thanks!

[@MrJackWeyler]

Yea get out ten bowls and whip some whites to stiff peaks...waaay easier than poaching an egg 🙄

[@brt5273]

😐

[@Ghhyuttgg]

Very old technique….. needs plastic… hmmmm.

[@earwigg]

that's too much plastic.