Perfect Boiled Eggs | Kenji's Cooking Show

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Find my books, including The Food Lab and my upcoming book The Wok here: www.kenjilopez...
I've been testing methods for boiling and peeling eggs for a very long time. The best, fastest, easiest-to-peel, and most energy efficient method I've found is to boil an inch or so of water in the bottom of a saucepan or wok. Add the eggs straight from your fridge (the water doesn't need to cover them). Cover with a lid and boil/steam them 3 minutes for extremely soft, 4-5 minutes for soft, 6-7 minutes for medium, and 9-12 minutes for hard. Let them cool naturally or in an ice bath.
Here's my original Serious Eats article from 2011: www.seriouseat...
Here's my New York Times article featuring around a hundred testers (paywall): www.nytimes.co...

[@kallisto9166]

"I actually have, like, the data to back this up." I never doubted you bro.

[@Zypher77777]

When cooking becomes a literal science ❤️

[@Abraxocleaner]

Literally, Kenji could tell me that the ebola water at the bottom of a garbage can is healthy and you should drink it. And I would.

[@tonyluna6069]

Bro don’t mess with kenji he’ll hit you with facts that’ll make you question everything.

[@schinken893]

😂🤌🏼

[@hamidihind3916]

@@Abraxocleaner la tttyjjkjjybxfq

[@rangerripcheese3511]

Kenji actually thought we wouldn’t want to hear him talk about eggs and watch water boil with him for 7 minutes.

[@johnspringer8882]

hahahahaha so true

[@clw4430]

😂😂

[@zrobeast]

Kenji: “Skip to 9 min in to not hear me talk about the science of boiling eggs.” All of us: “Why do you ask us to betray you?”

[@SylviaRustyFae]

I legit came here spec to hear him talk about the science of boiling eggs xD That thumbnail got me hooked cuz i knew thered be some grt data in this vid

[@chalor182]

@@SylviaRustyFae fun fact that thumbnail picture is from his book the food lab and it's got a whole pretty cool section on this exact thing

[@Semps3101]

"That's... why I'm here"

[@Bisepx]

We're here for the stories!

[@jaxxrr]

I skipped.. so.. what's the secret in boiling eggs that peal easy ??

[@jimrobinson9979]

Kenji: Sit! Jamón: R U Serious? Keni: Oh, you don't need to sit.

[@mikeszmahlo2268]

Every single time... lol

[@aaronryder4008]

Why is that? Is he not trained or injured or something?

[@Killercreek]

@@aaronryder4008 jamon broke his hip a while back and it hurts him for certain ranges of motion

[@aaronryder4008]

@@Killercreek aww poor dog. Thanks for letting me know though!

[@karandilsher]

Why would ANYONE skip Kenji's talking in the video? I literally enjoy your knowledge sharing session amidst the cooking

[@Racksx]

I was in a hurry to make lunch man im sry 😭

[@lmc00rage]

It is the best part!

[@uptbug]

Right? I think it's kind of why a lot of us are here to begin with 🤣

[@andyreed8105]

we come for the eggs, and stay for the speech 😄

[@edzmuda6870]

Except when he takes 3 minutes to explain it’s not the age of the egg that accounts for how easy it is to peel.

[@PetesGuide]

I was one of your volunteer peelers-that was an awesome experiment to be a part of. It was fun trying to guess what methods you were testing.

[@debbyd5729]

Yes, I just watched a 12 minute video on how to boil eggs and I learned A LOT! Thanks!

[@justinrowan594]

"I'm not just saying that, I've got the data to back it up" "Despite what you've read and despite what I've written in the past." Why can't everyone be more like Kenji?

[@aiiiileeeen]

Science vs ego.

[@bigshott9117]

I can't tell you if you don't know already

[@malachilandis9542]

Kenji's such a good representative of MIT. He didn't necessarily go into the field he studied for, but he has the mindset of always learning what you can and improving whatever can be improved. Thanks for all the "egg-speriments"!

[@sixstringedthing]

Didn't know he was an MIT alum, off to google! Edit: Architecture. Interesting.

[@spacebar9733]

@@sixstringedthing my geometry teacher was an architect.

[@fduisterwinkel]

Do you know that moment when your friend is an expert in some niche field, and you can listen to them for days, even though you don't have the fuzziest idea about what their talking about? listening to Kenji feels like that, except i do follow the logic for once.

[@n3lix]

I felt that

[@sixstringedthing]

My ex used to say this about me when I went off on some rant about technology or aviation or space stuff, and I get it with Kenji (and some other chefs) too. It's cool listening to somebody talk enthusiastically about a topic that they're really interested in, even if you don't always follow what they're saying.

[@gaminikokawalage7124]

I'm that friend, for me its mma

[@feistycitrus]

Not that Kenji needs little ol’ me to confirm this method works… I am here to say it absolutely works perfectly. AND thank you for sharing yourself, your talent, your vast experiments to help us become better cooks. I have saved a screen shot of the image you include with different cook times and I refer to it depending on what I need from my boiled eggs. Thank you Kenji.

[@rev.leonidasw.smiley6300]

…now try it at 10,000 feet+ in a place like Leadville, Colorado where water boils at ~190F.

[@dokaplan1]

Thank you for including that high quality picture at 1:43! That picture really shocked me when I saw it in the food lab and it completely changed how I thought about cooking proteins. I'd always wanted to see a clearer version of it but never went through the trouble of recreating it myself.

[@ellemdee276]

Reading Kenji's NYT column from a couple of years ago (his debut there, if I recall correctly) in which he advocated this method was a game changer for me. It worked so well for me on the first go, plus it's just sooo much easier to remember compared to other less reliable methods, that I signed right up for this KZbin channel.

[@nateroo]

I appreciate that you clarified at the onset that the eggs were straight from the fridge. Also appreciate that you point out that one can never truly get perfectly peeled eggs 100% of the time. I'd been stressing on why I still continue to get at least one or more out my batch of boiled eggs (8 min or 11 min) that would stick to the shells during peeling. The rest wouldn't. So like you said, about an 80% success rate and just come to terms with the fact that one or more may stick while the rest peel just fine. Good stuff brah... thanx... I don't feel so bad now!!!

[@victoriacavaliere9333]

Kenji, your voice is so calming and I tend to listen to everything you say in your videos while I’m doing my own cooking or even homework and just listen to what you’re doing. It’s very relaxing, and I learned a lot from your egg-testing data. Great video! :)

[@SamKogenMusic]

i have watched and read about 100 "things" to help me master this simple technique...FINALLY THE TRUTH!! so simple, so clear, so full of UNDERSTANDING and not just questioning based hope. Thank you, again, Kenji

[@TK-cs1qc]

Ngl EVERY time I’ve boiled eggs (twice in life) I always had to search up how long i should boil them for and even then I’d just guess when I think they’re ready so I appreciate this video

[@SK-iq8wv]

This video has saved my life…I am and have been my family’s designated deviled egg maker and bringer for every reunion, event, or holiday. For twenty years, I have been starting ancient eggs in cold water and wanting to smash every intractable egg to the ground. I just finished cooking my first batch with this method, and I could cry - 18 eggs, not a single blemish. Thank you for saving my Thanksgiving (and the rest of my deviled-egg-making days) by sparing me rage quitting five minutes into the peeling time! 😍

[@BellyLaugher]

🎯"and wanting to smash every intractable egg to the ground"➡ I soooo appreciate your ability to so precisely & accurately word-match those thwarting experiences. I especially enjoy, "intractable egg." I admit, influenced by your words, I automatically visualized beyond 'smash' to, 'grind' (each one into the ground)--so satisying⭐Plus, you made me laugh--thanks for that❣

[@HGOMEZ1289]

I can’t believe we get these videos for free!!!! Thank you Kenji!

[@typezero8929]

I have been using this method for months now, and I have literally never had a single egg that was difficult to peel. The shells just basically fall right off. I'm so glad you made this video, thanks!

[@riuphane]

By far my favorite and most referenced article from you, honestly, and that's saying something given the number of sous vide references I take from your articles

[@pollykent2100]

I just watched this video then promptly went into the kitchen to boil eggs. It works! And so easy to remember! Thank you. You have no idea how many boiled egg videos I have watched in an effort to cook them properly and make them easier to peel. Wow. Mind-blowing stuff.

[@CookinWithSquirrl]

I used this method today. These were the easiest eggs I've ever peeled. Made a lovely egg salad and then combined it with a previously made salmon salad. So good! Thank you Kenji!

[@RemoteEars]

Uses wok for boiling eggs. I'm beginning to suspect this man would recommend a wok as an essential home item. He should a book on it.

[@JeunoTheHallowed]

That moment you notice Kenji's toenails are painted and can't really pay attention to the rest of what's being said 😁😆

[@andyreed8105]

LOOOOOOL, glad I'm not the only one XD

[@misterinternational]

One of the many perks of fatherhood

[@marilyn1228]

Right! They made me so happy!

[@MikeMannZ]

@@misterinternational how bout it! that and being covered in glitter....like all the time LOL

[@lillypatience]

I never noticed his feet but I see a lot of comments about them!

[@DiaEule]

Best video on boiled eggs out there, thank you.

[@gordonsobel4165]

I appreciate the painted toes! Cute dad moment right there!

[@zeldagilligan]

my partner made these for me within 4 hrs of you posting - one of the yummiest things I’ve had in a while. thank you!

[@DamonJohnCollins]

Thanks Kenji! I would add what helps me is (this works for soft boiled too); after you cook them, put them in water (room temp or iced), when they are cool enough to handle, crack them all over and put them back in the water (room temp, or iced). Go back to an earlier cracked egg and start peeling. I think having the cracked eggs sitting in water just a minute or two allows a little water to get in between the egg & shell, contributing to being easier to peel.

[@iannisbretin8276]

i always thought it was the egg volume decresing with cold that make the egg easier to peel

[@DamonJohnCollins]

@@iannisbretin8276 I'm sure that helps too... That sounds logical to me.

[@moderatelysavage4071]

Thanks so much for confirming my confirmation bias Kenji. I've always made eggs this way, I use a little gadget that pokes a hole in the bottom of the shell instead of a thumbtack, and then to remove variables in timing I decided dumping them in boiling water was the most consistent method. And not to brag but my peel success rate is definitely above 80%. Hope you're having a wonderful day.

[@cathan001]

I really really really appreciate all the effort and testing that went into this. Thank you Kenji!

[@mjlombardi17]

Finally! I am amazed by all the "experts" telling us to start the perfect hard boiled eggs in cold water. This is the validation I've been waiting for. :)

[@dnc411]

1. Love the egg chart and other similar tastings. I'd love a shot of that for some wall art or as a reference chart. 2. Cold eggs, boiling water, cold water bath. The crack and roll that you do afterwards, I also do but under running cold water and to all the eggs before I peel them. I do a dozen at a time, and they always turn out, if not maybe 1.

[@annieclaire2348]

I saw your Serious Eats boiled egg cooking directions a couple of years ago and LOVED IT! I loved it because it works soooo well! I had tried everything except putting the eggs into boiling water and ALWAYS had trouble getting the shells off until I tried your boiling water technique. THANK YOU!!!! Great to see your foolproof method here again. I really enjoy your videos! Love your dogs too!!

[@velvetcarrot3464]

It's funny your old method was completely different than this one, boiling eggs in like a gallon of water and then ice bath. Good thing those variables tested out to not mattering because this method is certainly a lot easier!

[@JKenjiLopezAlt]

It’s not really completely different. It’s largely the same from the egg’s perspective.

[@ChuckD99]

@@JKenjiLopezAlt can I offer you an egg in this trying time? Actually just in case you see this what's the difference between a dirty bus depot and a lobster with breast implants? One is a crusty bus station, and the other is a busty crustacean

[@christiandalessandro4009]

@@JKenjiLopezAlt What about carry over cooking by cooling them at room temp? Wouldn't a 6 minute egg become a 7-8 minute egg?

[@JKenjiLopezAlt]

@@christiandalessandro4009 there’s not much carryover in an egg. They are quite small.

[@JKenjiLopezAlt]

@@ChuckD99 this is my sister’s favorite joke. (Except as NYers, we tell it as The Port Authority vs. a lobster w/ big boobs.)

[@terrygerhart1485]

Great video. I put the eggs on a grid above the boiling water. Reason this works is steam has more energy than water, and it does not drop the water temperature since the egg is not cooling the water. Time for pure steam cooking is a little longer since there is not as much thermal mass as water to get the yoke set to you want.

[@ucsdn]

I really hope the next video is the egg salad! One of the greatest foods on earth, I would love to see your take on it.

[@sixstringedthing]

I need to look up his Devilled Egg recipe!

[@MicahIphone]

I eat about 4-5 boiled eggs a day. So I do a lot of cooking and peeling! I slowly figured out a decent way to do it that works for me but still had like 60% at best clean peels. I tried this method today and it was 4 for 4 so far. Clean easy peels and nicely cooked. I am gonna keep doing it and see what happens! Thanks!

[@Dwynfal]

I've always boiled eggs using this method, it does make peeling a lot easier. However, to get the same doneness as you did, my medium-sized (around 55g), thin-shelled eggs take only 6.5 minutes. 9 minutes and they would be grossly overcooked. Egg size, shell thickness and altitude matter too!

[@jameshammons2354]

Hole in large end 8 minutes at 756 feet above sea level. Water boiling eggs straight from the refrigerator. Immediately stop the cooking by running them under cool running water

[@bunhelsingslegacy3549]

I find the ratio of water to eggs matters too, with less water you'll have a longer lag time where it's coming back to the boil. I know my timing for my egg pot and 6 eggs with enough water to cover all eggs. If I change anything, I'm guessing.

[@pantrymonster]

How do you determine shell thickness???

[@Dwynfal]

@@pantrymonster good question! I think thickness is probably breed-specific but unless you get your eggs from chickens you know you'll probably never notice. I buy most of my eggs from a neighbour who has a couple different breeds and I can usually recognise who laid what just by look and feel! Maddy, Bea and Amy lay much thicker-shelled eggs than the rest of the flock 😁 I'll rarely use them for boiling but the upside is they seem to stay fresher longer. My guess is most commercial egg farms use a single breed so their eggs are likely to be more uniform.

[@Un1234l]

@@jameshammons2354 Dunno if you've discovered this since, but you'll be using a lot of cool running water if you do that method. Do yourself a favour and use less water by using an ice bath. After you take the eggs out of the ice bath, you can even re-use some of that water to refreeze into ice cubes.

[@rise4097]

Thank you for all the effort you put into cooking. We could easily just read your articles but the videos on top of the articles are *chef kiss*

[@Rick_Hoppe]

One reason I love Kenji’s videos is they give his sense of humor an opportunity to shine.

[@mitchellmorgan5012]

I boiled mine using your method and they came out perfectly. I say you are the eggspert!

[@jayjordan9371]

🥁

[@debrankine6453]

Julia Child’s video on poaching eggs for a crowd starts with inserting a 📌 in the bottom centre of the wide part of the shell before blanching them in boiling water for a minute. This helps solidify the white to the yolk so when you cracked them into simmering water the whites stays fixed to the yolk. It’s a method that’s never failed me. But I have never thought of using this prep method for boiling eggs. Great idea. Thanks Kenji.

[@Rick_Hoppe]

The little item your symbol shows and what Kenji referred to is not a thumbtack, it’s called a pushpin and is the best option for the job.

[@BellyLaugher]

Not adversarial/just in this RN's brain, idea-question popped-up: could some not-friendly microbes (that aren't destroyed by heat of boiling H2O) enter thru that tiny opening & cause issues (not necessarily acute infection, but say something that insidiously alters gut biome/probiotic balance)?

[@maxgawason84]

Yet another caveat in boiling eggs is cooking altitude. The eggs take significantly longer to cook because the lower air pressure causes the water to boil at a lower temperature. For example at ~6000ft, a soft boiled egg takes 9 minutes and hard boiled eggs take 13 minutes. It was quite frustrating that no recipe would give me perfectly cooked eggs until I realized the problem.

[@adamwhitef7ck697]

I read "altitude" as "attitude" at first and immediately readied myself for a very different comment. :P

[@Oktaykulu16]

There are people that live at 6000ft?

[@natan9065]

@@Oktaykulu16 there are people who live at 12,000 feet in La Paz

[@kratzy11]

Ok

[@kratzy11]

@@natan9065 lol u eat sand

[@MarkusBerkus]

Awesome vid! One thing you missed was the boiling time change depending on if you let them cool naturally like you do, or ice bath which adds time to the boil (since there’s lots of carry over cooking when cooling naturally). I use an ice bath to keep things consistent because I can’t anticipate my kitchen room temp (sometimes my home is hot in summer and cold in winter) and that will change the time slightly. Altitude changes things again, to add more complication… At my altitude of 3500ft I get my favorite, a nice “jammy” yolk at 7.5 minutes of boil (with your method but using an ice bath) Anything past 9 is yolk is pretty much set. 6.5 minutes is a runny yolk with the whites just barely set.

[@jaungiga]

I lower my eggs into the boiling water with silicone-tipped tongs. That way you avoid cracking the eggs or scolding your fingers, if you dip them in the water in an effort to soften the egg's landing

[@IrmaU94]

Or a spider. Like the spatulas with holes

[@jaungiga]

@@IrmaU94 Yeah, that's a valid option too. I use tongs because I boil my eggs in a narrow pot and I don't have a good angle to softly lower the eggs with a spider

[@sixstringedthing]

I just gently lower mine in on a spoon. This also seems to help prevent eggs straight out of the fridge from cracking due to thermal shock, but that could also just be the luck of the draw based on shell thickness.

[@jordanleach1747]

I've forgotten what method you used to cook eggs, I will always refer to your video of cooking eggs! Thank goodness for a genius to do the due diligence that others wouldn't! LOVE YA KENJI!

[@kvltothewonderhorse]

This is the video we needed.

[@skroll82]

Oh my god, this works so much better than any technique. I stopped hard boiling eggs for a bit because mine always fell apart and I felt like 25% of my eggs were going into the drain, stuck to the shell. Not only does this cook them faster, but they peel so easily. A real game changer. Thanks for the hard (no pun intended) data!

[@BadaBadaBingBong]

Only Kenji can make me watch a 12min video on how to boil eggs.

[@timothycharlton]

My Kenji man crush is totally justified. He is amazing. This simple approach is GAME CHANGING. I went 6 for 6 in lightening fast shell peels with no divots. Typically I am struggling big time. Game changer

[@barcham]

I use an egg cooker that actually steams the eggs instead of boiling them and in the over 10 years I've been using it, I have never had a shell that stuck to an egg or any difficulty at all peeling an egg that has been cooked in this gadget, the shells easily slide right off in two halves. It's a lot easier than boiling eggs in a pot.

[@Jaigarful]

Same, I got a small device that works like a rice cooker, it runs until all the water is boiled off. Much faster than boiling a pot of water and just easier.

[@barcham]

@@Jaigarful Probably similar to mine. The one I have holds up to 7 eggs, and I have seen larger ones that have two levels for people who need to cook more eggs.

[@n3lix]

Spoiled Eggheads

[@barcham]

@@n3lix LOLOLOL.

[@charlieagriogianis6140]

You have the amazon link?

[@cpannekoek]

One factor Kenji didn't take into account is starting with fridge-cold eggs. Though he mentions it, he doesn't say how this will effect the timing or the shells cracking. When a perfect soft-boiled egg is the aim, timing is critical: 15-seconds will make or break the results. How cold the eggs are from your fridge is a major variable. Another variable is how these cold eggs effect the temperature of the boilng water. Putting one cold egg into a pan won't change the timing much, but putting 10 into a such small amount of boiling water will. You can see he has to keep the water at a vigorous boil, to keep the water temperature > 100°C/212°F. I'm not sure whether such forceful heat from the burner on the bottom of the pan is transferred directly to the egg whites. There are two solutions for these variables. First, the effect of the cold eggs on the water temperature: As Kenji alludes, the eggs don't have to sit submerged in boiling water; the steam also cooks the eggs just as well, and at the same temperature as boiling water. So you can also put a steamer basket into the bottom of a pan, with only a little water (much quicker to bring to the boil), and steam as many eggs as you can fit in the pan, without effecting the temperature of the water. The timing, from my own tests, is exactly the same as boiling. Second, the starting temperature of the eggs: If the first solution is used, then it's only a matter consistent timing. How large and how cold the eggs are will still effect the timing, and this can be solved through trial and error; finding the right timing for your desired boil. The other solution is to use room-temp eggs. As Kenji says, this isn't really practical if eggs are stored in the refrigerator (though one commentor here says he sets the eggs in warm water for a few minutes, which sounds like something I'll try when visiting the US. In the US, the commercial production/supply chain for eggs requires their refrigeration from the hen, through transport, sale and until consumption. Eggs have a layer of bacteria on the outer shell that acts as a barrier to bad things like salmonella. Once they are washed in water and refrigerated, this layer quickly breaks down, and they must be refrigerated from farm to table, so storing US commercial eggs at room temperature on the kitchen counter is not an option. As Americans who travel may have noticed, this is not the case in Europe and many other countries, where eggs are never refrigerated (a decision made standard long ago, where energy costs and practicality probably were more of an issue than tradition). The protective layer on the eggs remains intact and active without refrigerating. This is why you'll find eggs sold in the supermarket, not in the refrigerated aisle, but on the shelf elsewhere in the store (and sometimes you'll see a feather or other matter attached to one or more of the eggs which were never washed). It's also why the image of a European kitchen includes a basket of eggs on the counter, next to the onions and garlic. I live in Europe, so I start my soft-boiled/steamed eggs at room temperature (20°C in winter, up to 28°C in summer). For me, a 06:45-07:00 boil/steam is consistently perfect for a small to medium egg with slightly solid, but still runny yolk. Larger, colder eggs would take a bit more time.

[@TheMechafreezer]

Painted toenails are my highlight of the video.

[@Doone226]

You noticed too! lol

[@GuyGamer1]

Kenjis a great dad

[@DavidWangstoryteller]

Okay, I need to give some serious shoutouts and a fan-boy moment. We just tried this method with a dozen eggs, which were cooked to perfection at 8:30 without an ice bath. I'm 53 and this is the first time I've made 12 perfect eggs. Perfect peel.

[@timwilson7774]

Hey Kenji, I initially subbed to your channel when you said you'd be doing a series on how commercial kitchens run processes (like doing 60 minute eggs to order). Are you still thinking of doing this series in the future?

[@dyoungerman.]

This is my second favorite way to make hard boiled eggs. (Sorry Kenji!) I boil about 2 cm of water in my stock pot, put my eggs straight from the fridge into the steamer basket that fits my pan, pop the steamer on top of the pot, cover, & set my timer for 5 minutes. Run under cold water or drop into a bowl of ice water if I'm thinking ahead. Perfect every time for anywhere from 2 to 2 dozen eggs!

[@arthurcatrambone1982]

"Skip to 9:05 if you don't want to watch water boil and listen to me talk" You mean miss the best part?

[@magnus.nasmark]

The talk in the middle is be far the best part of this episode. I love the scientific method!

[@jamespayne9218]

Whoa - ATK thinks the cold water shock helps the peel. Also wild to see that at no point the flame was turned off. Extra points for activating MY siri

[@londongrl4559]

i’ve seen a lot of wisdom online that preaches the cold water shock, but anecdotally I also find the cold water shock makes it harder to peel.

[@MadhusudanRaman]

I like these last two thumbnails. Love the clean look.

[@Desmodious]

A few more of the variables that have seemed to matter from when I've been boiling eggs: Air pressure, external air temperature, egg starting temperature. These are mostly hard to control but it might be helpful for people who are still having issues

[@sixstringedthing]

I'd say that the last two are pretty controllable, but the first is definitely a challenge. :)

[@zapatakitty7793]

Thank you for forever changing my hard-boiled egg experience, Kenji!

[@cavellW]

Funny enough I remember seeing this way of boiling eggs from Chef John! GREAT MINDS definitely think a like, awesome video !

[@oicfas4523]

Wow, this was so spot on. I made a salad tonight for dinner and boiled a couple eggs for it (with eggs that are on the older side). Changed from my normal cold water start to your boiling water start, let them go ten minutes, dunk into ice water. Also followed your rolling method for peeling. They came out perfect and peeled really easily. The only thing I didn't realize was how long it takes ice water to cool them down, as the insides were still warm even after a couple minutes in the ice water.

[@SealableBags]

Kenji controlling my living room HomePod a couple times in this video XD

[@oldshovelhead]

Blindly trusting your data I made a dozen hardboiled eggs for tunafish salad and egg salad. I should've have taken a video to show the results. It took less time to peel the eggs than to eat one! WOW! Kenji thank you so much for posting this - total game changer for an essential element to so many recipes.

[@phineasagar7116]

"Sit? Oh, you don't need to sit" I'm sure there's a good reason, and don't mean to impugn your training, but this was so very relatable having always had dogs. There're definitely times where everyone involved knows the treat is going to be given either way :)

[@rumbleinthekitchen_Amy]

Sometimes Kenji responds but just in case he doesn't, this pup is older and has some hip issues so he can't sit.

[@EnidTheGamesNihilist]

i immediately looked for this comment

[@mariknutson7307]

I have needed this info for so many years, thank you! Also, I love the toe nail polish!

[@Samurai78420]

This guy is endlessly cool, lol.

[@tash211186]

Tried and tested. another success.This almost 12 min video on how to boil egg saved me 10min of my life today and in the more coming days or weeks. Thank you kenji!

[@Kindlyone777]

Listening to you is like being in college listening to a professor. Thank you sir

[@tommyrq180]

My “a-ha” moment came with the Instant Pot method: 5/5/5 (5 minute high pressure, 5 minute gradual release, 5 minute ice bath). I eat one hard-boiled egg each day and cook 5 at a time in my 3 quart IP using a trivet that keeps the egg out of the water. 90% of my eggs done this way peel like magic-same as shown here. I occasionally get eggs that crack in the process, and I eat them right away. I’m going to try this for sure, however, as the real “art” is in regulating the degree of yolk doneness. 😊

[@warmsteamingpile]

I've found starting hot absolutely makes them easier to peel. I usually put mine in a steamer.

[@alex-_-w]

The talk warning was hilarious 😄 Listen to your stories is half of the fun of your videos 😍

[@CJB_B95L]

Who doesn’t want to watch water boil while you wax poetic on eggs?

[@Katzuma_]

Damn. If only there was some way you could skip through the video to get to the part you want. If only.

[@SpoilerAlert__]

@@Katzuma_ man, if only chef Kenji included the time to skip to, like he did @ 2:06

[@CBMX_GAMING]

@@SpoilerAlert__ missed the sarcasm brother

[@CJB_B95L]

I think everyone missed the sarcasm. No way I’m skipping.

[@MrSebbi]

I tried this today and all three of my eggs came out super clean and easy to peel. Thanks a lot chef!

[@lanagukeisen7209]

If you hard boil a lot of eggs you need an Instant Pot! They peel perfectly every single time.

[@PennDavies]

Can confirm, we're way over 80% perfect success rate with a pressure cooker, more like 95%.

[@alexreinking]

Been doing this for years, thanks for shouting it from the rooftops!

[@Amplifymagic]

Pro tip: use a raised basket to eliminate direct harsh heat and also have the eggs fully submerged for balanced heat penetration.

[@jacobmcclellan7399]

Thank you for the vids! I love your attention to detail and commitment to getting accurate data that is encompassing. The egg chart is appealing and an easy reference point. I would imagine that those times would be longer for somebody at a higher altitude

[@doof1412]

Hey Kenji, Love the effort that went into this. Out of interest have you ever tried in the instant pot? 3 minutes on low comes out perfectly soft and incredibly easy to peel.

[@KevinBReynolds]

I also do mine in my pressure cooker. Steamed only, they never touch the water. Works great, peels great. I love it. I can do a dozen at a time which works great for my deviled eggs.

[@lillypatience]

@@KevinBReynolds how long do you steam?

[@lillypatience]

Do you do a natural release after three minutes or release the pressure right away?

[@JKenjiLopezAlt]

Yes I’ve tested pressure cookers (as mentioned in the linked articles). The eggs are easy to peel but for my taste the whites come out a little tougher and kore rubbery than I want due to the higher cooking temperature.

[@KevinBReynolds]

@@lillypatience Natural release. That adds about 8 minutes for me, Then into a cool bowl for another 2 or 3 minutes, just so I can handle them easier. It works out great for me. It's the most hands-off cooking hard boiled eggs I've ever experienced. I really like it.

[@gabelstapler19]

Your short video with 6 minute eggs, furikake and shoyu was a game changer for us for a quick, high protein snack. Thanks for eggcelent content!

[@NathanrHeld]

Love the video's concept, love the thumbnail even more. Have you studied photography professionally before, or did all of this come naturally over the years via managing the channel and writing your books? Either way, it's clear you've got the eye for it. Thanks for the video, Kenji!

[@JKenjiLopezAlt]

My major in college was architecture and you had to pick a secondary concentration in one of the related fields. I did photography. So I didn’t study extensively but I did a few college level courses and a couple of credited independent projects in photography in college.

[@NathanrHeld]

@@JKenjiLopezAlt Always a treat to see passions meld together so well! Thanks for sharing, and all that you do.

[@terryperri2916]

This was fun to watch. I am happy for the picture of eggs at different times also. Thank you for sharing all your experience 🤗

[@arunramachandran5012]

One question: Does the size of the egg make a difference in the cook time? Sometimes i buy extra large eggs and am always unsure if they need an extra minute.

[@sixstringedthing]

Someone asked about shocking the eggs in cold water to prevent carryover cooking causing an overdone egg, Kenji responded that it doesn't matter that much. Based on that, I'd think that there also wouldn't be much difference in the required cooking time between larger and smaller eggs, the internal volume doesn't change all that much unless you're talking about the smallest/biggest eggs you've ever seen.

[@kspade1788]

Size absolutely make a difference in time needed. It’s like boiling a whole potato vs a chopped up potato. But the fact that there isnt much of a difference between Large and Extra Large egg, the difference might be minimal, maybe 1 to 2 minutes longer or shorter

[@plague1275]

YAY YOU GAVE THE DOG SOME THAT WAS MY FAVOURITE PART OF THE VIDEO

[@lyonharted31]

I notice you didn't transfer the eggs to an ice bath after cooking. I've seen it said that this should be done to halt the cooking process. Have you done any testing on that, and if so, has it made a difference?

[@JKenjiLopezAlt]

Just watch the video.

[@maydaygarden]

Kenji, if I only learned one thing, it was the tip about poking the fat end of the shell with a thumbtack. I get the cheap ones from S-way and the shells are extremely thin. The whites spread out when frying and I always get a few that crack and blow out when I steam them for HB. I tried this with 8 eggs yesterday and not ONE cracked. They were few weeks old tho, so I did get the depression due to an enlarged air pocket but otherwise they were peeled with perfection. I had an egg salad sandwich watching your egg salad video. Thank you sooo much for all the videos you do. 💯

[@mosesbuddhajesus3362]

Im usually pretty good with boiling eggs, but after trying this method, ALL my eggs cracked while boiling. What gives?

[@jeremybyington]

Watch at 5:36 for what you can try

[@NotSoRev]

It’s amazing to me the knowledge humans can possess and how something so simple eludes us.

[@sallenart]

Love your toe polish!!

[@karateman302]

Within the 1st minute, he gives such an excellent tip. Gonna start using my wok for eggs

[@Macca81]

"who has time to get their eggs out and let them warm to room temp?" Everyone outside of the USA who doesn't have to refrigerate their eggs, I'm guessing?

[@iku9783]

Thanks kenji. Once again cutting through all the myths and folklore. Definitely will remember when I don't have access to my pressure cooker. 😊

[@Fidodo]

I do love that after years of testing thousands of eggs, the best way to boil an egg is just to boil it. First is was steam it. Then boil and ice bath. Now, just boil it.

[@theloganator13]

I know how to boil eggs. I can't even eat eggs after developing an intolerance. And yet, I was still enraptured by this for a full 12 minutes. Quality content as always. :)

[@user-ok7pu2hy3q]

I never really think about how I boil eggs but this will definitely make my life easier and the video is incredibly informative and helpful! Thank you!

[@scraps7624]

Kenji you are a rockstar thank you for your egging research

[@robertlowe6872]

I just followed this procedure boiling 3 18 count cartons of eggs. I have never been able to peal eggs so easy before . Thanks for the lesson.

[@ME-hb2dq]

thank you for actually saying the time, the temp, and the age of the egg! also that egg chart really helps!