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10 Egg-ceptional Ways to Eat Hard-Boiled Eggs. 4623. by Sherry. 7 months ago.

In Health. Scrambled, hard boiled, soft boiled, poached, baked, coddled, sunny side up, over easy, in an omelette or a souffle — there are endless ways to cook eggs. No matter how you like your eggs, they are a healthy and delicious addition to any meal. In a Sandwich. An egg salad sandwich is a typical choice, but it can go beyond just that.

This concoction from Slim Sanity puts a creative and healthy twist on the classic recipe. It combines hard-boiled eggs and bacon with avocado and Greek yogurt for a creamy texture, similar to the real thing. Scrambled, hard boiled, soft boiled, poached, baked, coddled, sunny side up, over easy, in an omelette or a souffle — there are endless ways to cook eggs.

More information Look past the tried and true egg salad and see what else you can whip up with your hard-boiled eggs. 5 Egg-ceptional Ways to Eat Hard-Boiled Eggs. Scrambled, hard boiled, soft boiled, poached, baked, coddled, sunny side up, over easy, in an omelette or a souffle — there are endless ways to cook eggs. No matter how you like your eggs, they are a healthy and delicious addition to any meal.

One large egg has about 70 calories, yet are an egg. One of the easiest and cheapest ways to get protein into your body ― one egg can contain more than 6 grams of protein ― is with hard-boiled eggs. They’re quick and hands-off to make, and they keep in the fridge for several days so you always have one ready when you need it. Hard-boiled eggs can be eaten on the go, but they’re also a handy ingredient to have at your disposal when. 5 Ways to Eat Hard-Boiled Eggs That Aren’t Egg Salad Hard-boiled eggs make a great snack, of course.

But if you went a little crazy with the Easter egg dye, and now have a plethora of pastel. 10 Egg-ceptional Ways to Eat Hard-Boiled Eggs | MyFitnessPal. Scrambled, hard boiled, soft boiled, poached, baked, coddled, sunny side up, over easy, in an omelette or a souffle — there are endless ways to cook eggs. Here’s the best way to hard boil fresh eggs. Fresh eggs are notoriously hard to peel.

But this pressure cooker method makes it easy. Gremolata, who submitted the recipes, says: “If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. Hot tips for healthy cooking from Food Network Kitchens’ Katherine Alford: Hard-boiled eggs are a great way to add protein to your diet.

Despite the name, you should simmer, not boil, hard-boiled. Pressure cook on high for 8-9 minutes (for hard boiled eggs) or 4-5 minutes (for softer yolks). Press the quick release button to release pressure (and carefully remove lid).

Peel under running cool water. How to Make Hard Boiled Eggs: Classic Method. Our third favorite way to make hard boiled eggs.

List of related literature:

Time–To boil eggs lightly, for invalids or children, 3 minutes; to boil eggs to suit the generality of tastes, 3% to 4 minutes; to boil eggs hard, 6 to 7 minutes; for salads, Io to 15 minutes.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Break the eggs one by one into a saucer and carefully slide each egg into the water without breaking the yolk; cook for 3 minutes (or longer if you like hard-poached eggs).

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

To cook hard-boiled eggs properly, immerse them in water that is already boiling, allow the water to return to a boil, and let the eggs cook for ten minutes.

“Kitchen Mysteries: Revealing the Science of Cooking” by Hervé This, Jody Gladding
from Kitchen Mysteries: Revealing the Science of Cooking
by Hervé This, Jody Gladding
Columbia University Press, 2010

Shocking the eggs in boiling water for 30 seconds makes them easy to peel; then cooking them in a fresh batch of cold water brought to a near-boilfinishes them with a more pleasing texture.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

3 Carefully remove the eggs from the hot water and place in a bowl filled with ice water to halt the cooking.

“Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes” by Suzanne Ryan
from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes
by Suzanne Ryan
Victory Belt Publishing, 2017

4) Cook them according to the customer’s requirements – this can vary, for a medium-sized egg, from 3 minutes for lightly-boiled to 10 minutes for hard-boiled; adjust the times for larger or smaller eggs.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Use a large spoon to transfer the eggs one by one ever so gently to the pan, bring just to the boil; remove from the heat, cover the pan, and let eggs sit in the hot water 4 to 5 minutes, or until cooked to personal preference.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

I go about preparing it in the following way: boil the egg for 10-12 minutes; remove the shell and the white; squash the yolk through the fingers into warm water, so that a yellow liquid is obtained; and put this into an ordinary hand-spray (1-litre size is ample).

“The Ultimate Koi” by Nick Fletcher
from The Ultimate Koi
by Nick Fletcher
Ringpress, 1999

We recommend serving these eggs in eggcups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Sheldon and Kimsey (1985) compared the effects of the standard method of simmering (20 min), steaming, and boiling (20 min) on the properties of hard— cooked eggs.

“Experimental Food Science” by Steve Taylor, Marjorie P. Penfield, Ada Marie Campbell
from Experimental Food Science
by Steve Taylor, Marjorie P. Penfield, Ada Marie Campbell
Elsevier Science, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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49 comments

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  • I sure would like to know the nutritional differences. I loved eating them raw not hard boiled but because of this crazy pandemic I am eating my eggs hard-boiled again to be safe. I sure would like to know from a nutritional,, Perspective

  • have your eggs been refrigerated before doing this or directly after hard boiled while eggs are lightly warm still, because when still warm, none of these tricks work…

  • OH MY…you have created monster over here, I looked at your video and i just knew I wasn’t going to regret it because instead of just getting frustrated…I now go straight to both tops from each end and I make sure when i start peeling I look for the easiest access to that mainbrain and the rest was magic….Thank you so much for sharing

  • Other guests: wow this shrimp is amazing

    Gordon: tells waitress to take his plate

    Other guests: tells waitress to take their plates

  • what about eating raw eggs…just break the shell, pour in a glass, blend with a spoon and drink it. You can add honey or some other means to make it more tasty. I normally swallow the raw egg turning off my sense of tasting and don’t even feel the taste of it.

  • Aww, I am an egg lover and have always eaten 2 in one sitting. I guess i can forego the second one and just talk myself into being satisfied…

  • I’ve eaten 3-4 eggs per day for decades. Cooked in butter. They are basically my only source of protein. Have veggies every now and then. Basically my whole diet unless I’m going out. My doctor can’t believe my blood work numbers. She said just keep doing what you’re doing. By the way, I’m a pretty fit 64 year old woman. I give all the glory to the LORD!

  • This was so well done and so thoughtfully presented. Jacque seems like such a nice person (enjoyed his company) and the food magnifique ❤️❤️

  • See how the chef is in all white and Gordon is in all black? Plays a huge part. See stuff like that in news, drama tv, sports, rappers, etc….,

  • People always say that type of shit in tv shows, movies and video games “this thing can’t possibly happen can it?” And it actually does. Wow

  • Today is June 13, 2020. I just make an Omelette with two eggs, and cured real cheese. I make omelette with coconut oil, is super healthy and delicious, and I feel full the whole day…

  • That’s a table spoon not tea spoon and much more importantly it’s the cooking method that results in bad peeling. Eggs peel better when they cook a little faster. Start with hot water rather than cool.

  • Everyone Gordon visits is in trouble from the food they cook nothing else thats obv right, but this twat cant even boil an egg I’m sorry but this man needs to take up golf or something cause cooking definitely ain’t his thing

  • Dude i swear, even my 85 year old grandmother that cant even walk anymore and is severely dement, can cook a fucking soft boiled egg.

  • OMG did you see him not only hold onto the hot boiled eggs right out of the boiling water, but also scrape butter off his finger on the edge of the BOILING HOT frying pan like it was nothing????

  • oops, one of youtube’s many “errors.” i think they don’t like my ad block, because only once i installed it did i start getting errors in about a quarter of the videos.. i may have them blocked, but does everyone i share to block them too? likely not, but sorry. your reach and views won’t be raised by me because how can i share if i can’t watch it? google is slowly strangling youtube to death.

  • Tired of hearing “Look what you are doing to your family!”? He has been told this before and done nothing. This man is an evil pyscho.

  • Nobody proofreads this crap. Maybe their egg timer runs sort of backwards,. How un-“become”-ing:

    “A problem also arises when you try to use eggs that are too fresh, because doing that means your eggs will be that much harder to peel as the whites become more bonded to the shell.”

  • I usually use the first method to peel eggs. I wanted to try the third one, but it doesn’t work at all… I tried on several eggs, but each time it’s like the egg is stuck at the shell…

  • That’s great Thanks!! Sometimes it’s hard to get under that membrane..then I just end up making a mess and ripping off half the egg!!

  • This looks like it’s going to be very helpful I am so happy you made this video.
    I’ve been peeling eggs for decades and never gotten it down to this speed looking forward to teaching my grandchildren all three methods.

  • All you egg experts yolk gettings brown or green not from gettin too long in boilng water, but stayng too long in the shell after boiling. No need to thanks. Been eating eggs for easter 38 years now.

  • Actually the easiest way to peel eggs is by adding salt to the water when you boil them lol (about the amount of salt you would add to pasta water)

  • Don’t I remember that these so called experts in the past warned against eating one egg per day because of the high cholesterol they contain which would make you liable to strokes!

  • i put eggs in a pan with cold water bring to boil cover shut the burner off. leave covered for 20 mins. saves energy and you don’t have to watch them. this is for hard boiled eggs.

  • Mr. Pepin, It’s funny how some things you have said stick with me. I am finally telling you here �� Seriously. Every time I crack a raw egg…Jacque Pepin…crack the egg on a flat surface and release the egg from that same side, less bacteria! ���� Regarding “making it your own”, we would always say our mother ❤️ ‘doctored it up’, sometimes wondering what she could possibly be doing! It was mom’s special techniques and know how to serve us delicious and beautifully presented meals! sometimes making a canned item into something special, perhaps also stretching it out to feed a number of us!

  • I thought scallops had to be cooked for two minutes maximum. That seems to be the trend nowadays. However, if M. Pepin cooked them his way for a lot longer, I’m sure they must be great too.

  • Made tonight! It was awesome. Used almost two cups of cream but made 4 Yukon Gold potatoes. Also included shrimp. Asparagus dish was awesome. I liked peeling bottoms. The three minute boil is perfect. I will put a little more salt in my potato dish next time. Pound cake dessert was easy but looked fancy. My wife liked. �� PS The appetizer was easy to make and very tasty as well. Love the roasted red pepper and cream cheese and pumpkin nuts. Could not find bread sticks so made a hard French bread sliced thin to dip. Happy Cooking ��

  • 11:06 Man I would love to know the trick he used to figure out which was the correct egg. Edit: spinning eggs is a test to see if they’re cooked! Raw eggs wobble, cooked eggs spin steadily, as seen in the video!

  • The cook is a dumbass. He can’t even boil an egg.gordan is trying to help him and he is talking shit about him. Like he doesn’t care.he doesn’t even know how to cook.lol he’s like seven eleven, microwaving pizza.

  • I’ve long made something similar to his scallop recipe. The dash of red wine vinegar at the end is something I never thought of and is utterly brilliant. JP is a world treasure in a million ways. He’s a chef, a painter, a carpenter…the man is brilliant.

  • I didn’t read down far enough to read any critical comments. Some people will criticize anything or anybody. Even a living legend like this man. Those who do are not qualified to tie Pepin’s apron strings.
    Read his book, The Apprentice. A great read on a man who came up in his profession by his skill and hard work, not on celebrity, which came later.

  • Your tomato cream cheese dip looks amazing! Such a great tip on puncturing the egg and peeling the asparagus! Your scallops!!! INCREDIBLE!! Love the little touch of red wine vinegar! ������

  • get one of those little egg cookers they work so beautifully! one egg or more cooked to perfection every time all at once amazing!

  • Holy crap, he does the same thing i do with punching a hole in the top of the egg. I use an insulin lancet for dogs because it’s stiffer and thicker than a human lancet. You never break an boiling egg when you do it, The air pocket is always on the fat side on the top. it really works!!

  • The difference between theory and practice is that I’ve probably watched this video three times, and I’d still be lost in the kitchen trying to make any of it.

  • Hi, my friend, I’ve watched all your Fast Food videos and you are terrific! I also bought two of your cookbooks! And I made your roasted red pepper dip tonight. It is fantastic! I got a little crazy and added some leftover marinated artichoke hearts. You are a font of knowledge! I now crack my eggs on the counter instead of the edge of the pan or bowl and also cut the little root end off the garlic clove before walking it to take off the papery shell. Thank you thank you thank you!!! ps, I thought Julia Child was a little mean to you on your show. But you were such a gentleman. ����

  • One of my dear friends was a commercial scalloper. Had two large boats and caught scallops by the ton. Scallops were on our table often. These are beautiful. Also, in order to criticize a great chef like Jacqes Pepin you need to list your qualifications. Home cook and snob diner are not qualifications Ralph.

  • What is your favorite method for cooking eggs? (I love soft boiled eggs ��)

    Btw, here’s the cool eggs diet https://www.youtube.com/watch?v=6NMZr9ptODE

  • 0:48 The shell was already cracked in many places before you did the tap and roll… I will try the spoon and blow method next time I boiled some eggs. Btw peeling eggs is the things I hate the most on earth. ��

  • My question is, is it okay for a Vegan to eat eggs? Eggs do end up growing into something they can’t eat anyways. As a Meatatarian, I question this one.

  • That’s what Walmart boiled eggs taste like. Dry and disgusting tasting. So I’m back to boiling my own eggs. But most of the time they are 6 minute eggs with a runny yolk. I add my eggs with a slotted spatula to already boiling water and my eggs don’t crack. But I let them set out until they are warmed to room temperature as well.

    Even Gordon Ramsey’s egg was boiled properly with the white slightly under cooked and used in Japanese cuisine. Apparently Gordon Ramsey is not familiar with this Japanese version of boiled eggs because the chef at the restaurant did everything right. Therefore I don’t agree with everything Gordon Ramsey bitches about.

  • This works with store-bought eggs, which can be up to 60 days old by the time you buy them. Inside the shell the egg atrophies and gets smaller creating that convenient gap between the shell and the egg. If you’ve ever had chickens of your own and had eggs that were only minutes or a few days old, you’d know that fresh eggs are much harder to peel because the egg hasn’t atrophied yet. So these methods work with store-bought eggs. But not so much with fresh eggs. But, 2 of these methods I had never seen before, so kudos!

  • For those who are wondering the cut top soft boiled eggs are an English dish 3min 30 sec in boiling water with toast amazing called dipping eggs or soft top eggs with toast and another I forget but amazing breakfast for kids and adults was part of my childhood

  • I follow Chef John’s method. 8.5 minutes steamed in 1 inches of water. Cool them down in a cold water bath. The results: Cooked whites and perfectly, jelly-like yolks!

  • Jacques is pure GOLD. No one will ever be like him. I can tell you that how he cut that lemon takes a lot of skill and practice. He made it look easy but it is actually quite difficult to make it look that clean.

  • Start with cold water in sauce pan,bring to boil,put lid on,take off heat 20 minutes. Run under cold water,shack back and forth in pan, easy to peel, and perfect hard boiled eggs. Bend doing this for 40 years

  • Happy Holidays…thank you…you help people enjoy their foods with experience to help them…all the guess work done away with…absolute success!

  • Already boiling water, cold eggs. Helps the shell separate easier when it’s time to peel. Peel from the bottom, that little air pocket makes it easier to get under the membrane!