How to peel soft boiled egg, NOT with a spoon | Debunking egg peeling “hacks”
Вставка
- Опубліковано 20 чер 2024
- You don't need spoon, vinegar, or ice bath to peel the perfect soft boiled eggs. This is a FOOLPROOF guide for any newbie to peel smooth soft boiled eggs, that will not break or rip the egg whites.
00:00 Introduction
00:58 The quick (but not easy) method
01:56 Why ice water "shocking" is misleading
02:36 If you don't have an ice maker
03:39 Ice-free way to peel soft boiled quail eggs
04:13 The easy way, no water bath needed
05:25 Marinate the eggs for ramen or rice bowl
Related Videos:
Alkaline Ramen from scratch: • Kansui Ramen from Scra...
Stove-top No-Bake Creme Brûlée: • Stove top Creme Brulee...
Stove-top Single-serve Flan: • No-Bake Flan/Crème Car...
I tested out the myth, the half-truth, and the tried and true methods around peeling soft boiled eggs. To really get a hang of the technique, it is important to know what works, why they work, and to what extent each "hack" works.
The useless: spoon "hacks". You can eat soft boiled egg with a spoon, you can't peel one with a spoon. The peeling hack really shouldn't pass a smell test - spoons are of different sizes and curvatures, as are eggs. It literally doesn't make sense that there's one for all solution. It just sounds so good that we want to believe it's true.
The semi-effective: vinegar. Acid legitimately corrodes egg shells. Adding vinegar to boiling water will indeed make the eggshell thinner, which would make things easier if you're peeling while the egg whites are still tender. But brittle shell doesn't change the tenderness of the egg whites, which are still prone to ripping/breaking.
The effective, but unnecessary: ice water. Ice water bath works, if you understand why; they're not completely fail-safe if you're mistaking the mechanism in which they work. The reason ice water works is not so much that it "shocks" the eggshell - eggshells don't go through thermo shock the way glasses and stonewares do. Rarely (if ever) do you see eggshells shatter when dunked in ice water. If you think "shocking" the eggs is what does the trick, you may very well pull out the eggs before they're thoroughly chilled, which would render the ice bath ineffective. The reason ice water works is that it is much colder than tap water, and therefore more effective at cooling down the eggs fast. Cooled protein is more firm. I call this the "creme brûlée effect" - think how creme brûlée tend to be jiggly right out of the oven, but sets firmer as they cool in the fridge for hours or overnight. Take this reasoning a step further, you can achieve the same effect without any ice bath, if you don't have an ice maker attached to your fridge.
The simple & effective: repeated cold tap rinse until water no longer warms up, and surface of eggs are thoroughly cooled down (at least to room temperature). The center may still be a bit warm, and radiates heat to the egg whites a little, but if you wait until the surface of the eggs no longer warms up, the egg whites tend to be a little more firmed up compared to when they're piping hot.
The foolproof: cook the eggs for 7 min, dunk in cold tap to prevent cooking from residual heat, and refrigerate the eggs overnight. The throughly cooled eggs will be very easy to peel, without the need for vinegar, ice, or even a water bath. The egg whites will set even firmer than rinsed ones that are cooled to room temperature. They should peel almost like a hard boiled egg.
Note: super fresh eggs are harder to peel than slightly aged eggs. If you got premium organic farmer's market eggs, enjoy them sunny side up or scrambled. Use plain standard supermarket eggs for marinated soft boiled eggs. You won't notice the difference when the marinade soaks through and the eggs are served with brothy noodles. - Навчання та стиль
Boil for 5-6mins. Dump in bowl of cold water while swishing the eggs around fast. Leave it in the the cold water for a few mins. It will peel as if it were a hard boiled egg. The secret is swishing the eggs aggressively in a circle. It loosens the membrane as the egg is cooling
That's great if you like cold eggs.
@@steveballzack1409 even in ice water, it only will cool the eggs down enough to be about room temperature if its only a few minutes
@@steveballzack1409 i do like cold eggs and hot eggs. They aren't going to stay warm very long anyway.
Can’t wait to try this. It has been something I have not mastered.
Would love to know how it turns out!
Cooking eggs has been an absolute nightmare for me and I’ve tried everything I’m starting to think something supernatural is going on 😡😤
It is a total nightmare i hate peeling them, no trick ever results
😂😂 I hear ya! Scrambled and fried eggs are always kind of a crapshoot, under to over in seconds 😮💨
Okay, we need to cut back on our interference. The target is starting to get suspicious. 👻
Water contaminated with weird things that have strange interactions with the eggs as you boil them, or just the eggs themselves being off, can both cause inexplicable weirdness.
Loved your video, truly making marinated-soft-eggs easy. Ty :)
Just made my first batch of soft boiled eggs in probably 10 years. I always struggled with peeling them. Thank you for this video
When I was a kid in the 90s it never crossed my mind that you could fail or mess up when peeling eggs. As a kid I never peeled an imperfect egg. I don't know what changed over the years. Eggs seems more difficult to peel nowadays
Supermarkets today probably have better supply chain and operational logistics than in the 90s, so we are more likely to encounter a box of very fresh eggs, which are harder to peel than slightly aged eggs, assuming same cooking methods and all. You can always start going through the box with sunny side up and eggs benedict, and finish the week with some marinated eggs
Thank you for the video this is basically the method that I use. A steamer basket Steam for 6 minutes put in a ice bath and then quickly peel them underneath running warm water after tapping the large and just like you did. I have a success rate of at least 80% sometimes more if I really take my time but I'm always in a hurry. Take care
Love the “crime brûlée effect”! Really captures the gist
Loved that marinated egg bonus at the end!
Those things are super addicting, so easy to eat an ungodly amount in a sitting 😂
Didn't know soft-boiled eggs of the thing I am intrigued 👀❤️
You saved the day again
Will try the chill method today!
Pouring the boiling water is genius!
Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander.
I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water.
If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.
I've never thought of using a colander! That's super clever!
Fantastic video! what a great way to demonstrate a cooking method.
Great video, young lady! You thought this ol'Lady a few new tricks.
This is helpful, thanks.
your english is top notch 🥰 very knowledgeable.........................
Thank you. I believe you are sharing your best learnt wisdom. I have tried no.1 with some success. Vinegar doesn't seem to help me. I think technique no.2 will help. Thanks again for the informative video. 👍
Hope technique #2 works out for you!
Wow Doc will have no idea as to how I got such perfect eggs.
Subbed before watching. Not fresh eggs imo helps immensely with any doneness in shell eggs. Use the float test to know their age.
Mmm looks so yummy food 😋 thanks for sharing like 👍
Thank you.
Are there any ways to use the marinade afterwards to save it from being just thrown away?
You can toss it with cubed firm tofu, or use as a sauce in stir fry or noodles
you might be the nicest person on the internet
While the eggs are being boiled. Take the egg out, crack it with a spoon, put egg back in to cook another minute or two. Egg shell and membrane will be easier to get off now the water is leaking into the shell.
Sounds like a good advice. Thanks!
Nice eggs,, bit what are the background music !! The first one
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
Das nachfetten des chips ändert die farbe und den schärfegrad da sich das Capsaicin in öl besser auflösen und verteilen kann und somit mehr fläche auf der Zunge bedeckt
Nice video!
Thank you 😁
If you have an instant pot, that makes it unbelievably easy as well. Just make sure you have that trivet at the bottom or you buy the basket that is made for an instant pot. I couldn't believe it, I started making them so much more!
You’re fucking amazing thank you I’ve never seen more accurate and useful information about this
I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.
Same cook times?
@@woodstream6137 Roughly, yes. It always depends on your equipment.
Nice.
In some ramen shops they have a device with a small needle that they pinch the butt of the egg with it's only air so the egg doesn't leak. Once you cook it and icebath it, the water can go neatly between the egg and the shell or membrane. I need to procure myself one of those.
I think.
found them on amazon! didn't know about egg piercers til today. super cool!
You're #1.
In germany we poke a small hole in the air pocket of the egg, while boiling water can enter the hole and seep between shell and egg for an easy release.
How do you know where the air pocket is on a raw egg? (Doesn't it move?)
@@workdaygourmet no, its set on one sode of the egg (the wider one)
The bubble needs to be stationairy as a chick would need it to breath while in the egg.
Well, the "Eierstecher" is mainly used so the heated air within the air pocket can escape, for the benefit that the egg won’t crack.
At least that’s the idea.
en.m.wikipedia.org/wiki/Egg_piercer
@@agn855 definitely buying one of these! (why do egg gadgets always look like torture devices!😂)
Being a magician. I’m great at peeling eggs without all of this process. I’ve got so much time on my hands. I will post soon. Although her way Clearly works.
I just cook them a hard boil state. For peeling. I just use the pot and shake the eggs. The peel just comes off after the shake.
3:25 is the real secret: use older eggs and never fresh eggs.
The real secret is to start out with boiling water and ice cold water after cooking, both of which she did in the video. All the supposed expert chefs who tell you to start by putting your eggs in cold water and then bringing to a boil have no idea what they are talking about. The older egg trick is not bad, but I have used fresh eggs that peeled quite easily by cooking as described in the video. Start with boiling water, then a quick cooldown.
I have Never Been able to peel an eggs smoothly after being stored in the fridge over night. I always have to run them under hot water so the shell will expand a little.
I love the texture and taste of soft boiled eggs but I gave up on making them years ago... I bought a pack of those cheap little silicone 'cups' to make poached eggs in. I can make breakfast for 5 or 6 people really quickly, and the garlic butter toast is ready by the time the eggs are done. I live happily with that compromise... I don't plan on making soft boiled eggs ever again. I'm posting this so others might consider this as an alternative.
I make poached eggs far more often too. Soft boiled is like 90% for marinating and 10% for picnic/road trip where I want something portable. If you're home and just want plain egg for a salad or toast, poached or fried would be a lot faster and easier.
Sandwich company stated pealing eggs with 11°C cold water is optimal.
The only predictor of good peeling is the thermal shock. Dump you eggs in boiling water, don't put them in the water before it boils.
Also dump them in cold water at the end.
The you can pop the shell like a peanut pod.
How long boil to not over cook?
~7min
I suggest; EXPERIMENT.
It depends on size, for example the "M" size, aka ~55gram (2ounces or so), it takes 5-6minutes. I think 7 is too much, it it depends on your boiling water temperature, therefore on your altitude (no kidding), and EXACT time, do not relly on minutes, use seconds, as 7:59 is way different than 6:01 and both could be noted as "7mins" if you see only hh;mm on your watch, you might destroy few eggs, but once you have your specific recipe/needs, you will keep it forever. It very much depensd on egg itself, not the age, I have egg supplier, where few days old (like 2-3days old) egg is easy to peel even only 4:30 minute boiling only, and then have old egg (month old) from different source, where I could not peel it and had to toss 2/3 of the egg, same cooking time (they were in the same batch), same size.
Eggs are not science, it is alchemy :-)
Peeling quail eggs is harder bc the membrane is much thicker. Roll the egg under light pressure so the shell is cracking all around it. Use the handle of a teaspoon and use it to remove the shell by slightly moving it under the membrane around the shells "equator". Once done you should be able to remove the top and the bottom shell from the egg.
That method is working for chicken eggs too…
I want mine warm so I guess I’ll keep destroying them LOL
You can peel and dip them in warm water 😀
If you warm eggs slightly before exposing them to boiling water, they almost never crack.
What I am longing to learn is not cook time, or peeling, but how to eat the egg warm or hot after it has had a cold bath without re-heating it! I don't want to eat cold eggs. Any suggestions?
Dip it in hot water for a minute ☕🍵
Easy. Stop worrying about it looking "perfect" and just eat it warm. They do not taste good reheated or cold. Cooling the eggs that way completely spoils any enjoyment of the egg. Remember: you don't taste with your eyes, your mouth can't see, & it all looks the same when it comes out the other side anyway. So eat it warm right away & enjoy it, even if it isn't perfectly smooth, taste is what counts as perfection.
@@shojodagger4152 thanks for condescending lecture, but it isn't about the appearance for me, and I never implied that. Your answer doesn't address my question, but suggests I eat it "your way". The cooling process stops the cook, and is a common practice with many foods. I was stating my personal preference, but some people eat cold or lukewarm eggs in salads and other dishes. And If you don't understand the profound difference that textures have on the enjoyment of food, then maybe you should be doing more research and less advising!
@@D3R3LICTRECORDS I do understand the difference. That's why I say cold eggs are terrible. I nice warm egg with a warm gooey yolk is so much better. And a reheated egg is not the same flavor or texture as a freshly cooked warm egg. But why do you find my comment "condescending"? Your comment seems to indicate that you don't like cold eggs either! If you feel that the egg must be perfectly smooth to be enjoyed then why do you care what the temperature is? If smoothness is all that matters to you there should be no problem, refrigerate your egg & eat the cold perfectly smooth egg. If however you enjoy a warm egg, then you should eat it right away. Maybe not being perfectly smooth doesn't matter just the flavor & texture of a fresh cooked egg.
Edit: The person to whom this comment is directed is claiming that I "harassed" them. I posted a public reply to a public question, and then replied again, after this person chose to continue the conversation. That is not harassment.
The person then indicated that they did not want to continue the conversation further. I accepted that, & did not reply to them.
They then posted claiming that I was "harassing" them. I did no such thing.
The comment threatening me is itself harassment, and has already been reported as such. The person who posted that comment is a troll making false accusations & will be muted.
This edit is only intended to explain my side of this incident to anyone who may read these comments later.
@@shojodagger4152 this is fruitless. I'm not going to continue to try to explain things that you obviously don't understand. Stop wasting both of our time.
WOW!!!
Thank you so much
Happy it was helpful 😄
These all seem to end up with cold eggs. If you like your eggs cold, this is perfect.
🤍💛🤍 Well Done Thank YOU
After boiling them, just at a half inch of water, or put them in a container with a half inch of water, put on a lid, and shake for 5 seconds, then the shells are basically all off 🙂
This works only when egg is "well done", else (if undercooked, SOFT boiled for only 4 minutes, the yellow yolk will simply blow our all around the container.
@@user-od4de5qm3d Did you not watch the video!? This is HARD BOILED not SOFT!!! That apparently went over the head on you, and the other stupid one who gave you a thumbs up 🤣
Doesn't work for me
👏🙏❤️
I came here after I completly destroyed my eggs in a pathetic attempt to marinate them
On the upside, you probably had some really fresh eggs!
Omg me too, made 10 eggs, yolks perfectly soft, destroyed all but 1 egg 😭. I put all the eggs in marinade anyways as I refuse to declare defeat! 😂
In my experience it all comes down to the egg type not how you treat them before peeling.
Like Hi friend that looks Delicious 👍👈👈🌸🌸
I think this is the problem, maybe my eggs are too new? They are just crappy cheap eggs from the supermarket.
If they're super new just poach them! (You can confirm if they're new by poaching too. Older eggs have looser whites) It's actually really cool you can get very new eggs for cheap at the supermarket.
Egg is egg
If you put them in the fridge overnight, why are the yokes still warm?
I personally have 95% success with sliding spoon under shell.
Keep that spoon forever
Me more time to destroy my egg🥚 😅😅
Great if you want COLD soft-boiled eggs, but not good if you are looking for hot...
After you've peeled them, drop them into hot water to warm them up. That's what restaurants do.
My peeling techniques are a disgrace honestly 💀
Same here
This will not work with 4 minute boil egg. 7 minute is "over" cooked for me.. Easy to peel but boiling only for 4 minutes are really tricky :-)
I just watched the video again & it did'nt say to BOIL them for 7 minutes, it said to SIMMER them for 7 minutes, maybe that might make a difference, there's only one way to find out for sure, try it, & simmer one for 4 minutes as well & see if that makes a difference too.
I peel my eggs with one hand! Put eggs in boiling water, after 2-3 mins take eggs from pot and drop them on work top just to break the shell, place back in pot to boil. When cooked place them in a basin of cold water then one hand take egg and gently tap egg all over on worktop and roll & massage under the cold water so water gets in behind the shell, remove your hand from water and roll in hand and shell just falls off. Works every time.
Don't use the cheap eggs.. What i've learned it does it work!!! 😢
You don't know why eggs stick to the shell, do you?
Just use older eggs. Boil two eggs that are close to the expiration date and two eggs that are brand new from the market. Peel both, you will find the old eggs peel easy and really new eggs will stick no matter what you do. It's that simple. Stop lying for clicks.
Schmeven
To peel boiled eggs, just put in a closed jar half filled with water. Shake vigorously for a few seconds and voila!
just put it in a glass of cold water and shake intensly, the shell should be peeled in seconds
Яйца чистятся плохо если они сведие. Если старые, то чистятся легко. Только поэтому.
That's not a real egg
Oh really? so enlighten us all, tell us what do You think it is then, maybe a Chicken breast fillet perhaps?
@@robbieoneil5945 they only consider ostrich eggs to be "real" 😀
It should take you 10 seconds to peel them. At mensho, we peel 15 dozen eggs in 45 minutes or less.
Thank you.