Dude, I use your steaming method from your Soft Hard-boiled Eggs video from 02 August 2016. About 13 minutes of steaming followed by a cold water soak until able to be handled yields a very nice egg.
Steam the eggs, no pricking needed. Bring covered pot of water to a boil (remembering you're steaming, not boiling) then lower the stream basket with the eggs into the pot, replace cover and steam for 15 mins (for hard boiled). My son uses one of those little expanding baskets. This method will have falling to your knees and weeping. They almost peel themselves and we haven't had a bad "hard boiled" egg yet.
666 has nothing to do with the devil. In Revelation it mentions calculating the number of the beast as 666. This is because back then the Greeks had this fad where each letter of the alphabet was assigned a number and so they would add up the letters in their name, their friends names, etc., and assign that number to them. So this was a way for early Christians to communicate with each other cryptically. Scholars believe 666 most likely refers to Nero who was emperor of Rome at the time the book was written.
@@pianoishit never says 666. It says "six three score and six". Allowing for a couple thousand years of translation errors, who the heck knows what John really meant? Not someone who makes hilarious awesome cooking videos! I think it might be Caligula.
Best Deviled Eggs ever! So so yummy. I couldn't find the red peppers, but I candied regular jalapenos and it was fantastic - added just the right kick! My family raved about them over and over. Thanks Food Wishes
Deviled eggs are so easy that when I was a kid I'd make them for an after school snack. Not this recipe mind you, but something close to it. So cheap and easy to make but still some how gives the impression of some culinary mastery.
samuski36 You must be american, since everything needs to be cut out for you. Go to 3:48 and apply his "wisdom" to Y O U R final step. To put it politely: You're a moron :)
That's how I found this channel recently. I was watching the potato and parsnip gratin. Loved his narration throughout the video. Interesting, entertaining, amusing, and well informative to how to make it. xD
I never had luck getting eggs to consistently peel easily until I found this method: For large eggs, steam for 13 minutes BY THE CLOCK. Rinse in cold water... peel like they have sippers, no gray/green. Adjust time + or - for egg size. No thermometer needed! Love your channel, Chef John... I send the link to not only my foodie friends, but to those who don’t know how to cook.... you’re a great teacher! ❤️
I know you made this comment a long time ago, but for some reason UA-cam decided to show me your comment first. I have to know msk, why did you capitalize by the clock. There is literally no other way to time things. I'm imagining you getting worried about somebody mistiming the recipe because they used the sun to time their eggs and it didn't turn out perfectly.
I had a recipe for the best deviled eggs I'd ever tasted....until I made these. This one has totally supplanted my old one as the BEST! I'm making a dozen and a half for an upcoming Christmas party...and plan to eat most of them myself.
Chef John, you ar just pure entertainment. I saved so many of the vids, but haven’t tried anything yet. I just enjoy watching and listening! Ultimate feel good cooking show 👌🏼.
Been doing that method of coking eggs for 30 years now and YES it works! Ur vids are priceless. Full of of info priceless, classic, full of humor. I'd watch even if I didn't cook!
Wrong! The temperature in Hell rarely reaches 30C. It's actually really cold most of the year, and in summer it MIGHT reach 30C, but that doesn't happen very often. I should probably mention that Hell is a city in Norway while I'm at it :)
It's really amusing, in norwegian a train that transports goods and.. well.. everything but people is called "godstog" (tog=train) so there's a sign on the trainstation saying "Hell. Gods expedition" Just search "Hell Norway" on google images :D
Love deviled eggs...the best thing about them is the endless variations: mustard eggs, mayo eggs, vinegar eggs, vinegar & mustard, heat it up with cayenne or jalepeno, or my newer favorite put some horseradish in them...dill, no dill, relish no relish...throw some caviar on top or no caviar...feeling like a sammy? chop a few up and put on toastettes...so cheap easy and versatile and packed full of yummy nutrition!
I love your videos because you make delicious food and it's easy to follow along - but mostly because you make me laugh while you're teaching us. Thanks!
Good Day Chef, My mom taught me how to boil eggs the exact exact same way (except I was taught the second it starts to hard boil turn it off and wait 15 minutes - tomaytoe / tomahhto). Anyway, not sure why, but every now and then, no matter what, I'll end up with a batch where you practically have to use tweezers to remove the bits of egg shell. I hate to admit it, but I've been known to go into a cooking rage and squish every egg and start over when that happens. Mother used to tell me "The fresher the eggs the harder they are to peel."... but I don't know about that... sounds like an old wives tale from a wife that didn't know how to cook. I love the simple, straightforwardness of your videos. You remind me of Chef Gusteau (from the movie Ratatouille) when he says "Anyone Can Cook"....I say that's true, just don't forget an important ingredient, the "love" that goes into creating the meal and then seeing your family and friends devouring it. My best friend can't fathom why I love to cook at all, he says it's a waste of time "Cooking for hours to just eat it..... then you gotta clean up the mess". Anyway, thank you for your videos.
Thanks, Chef John! I made this recipe for our game night on Saturday and it was a huge hit! It was the first food item in the potluck to disappear! It was delicious and the jalapeño came out not too hot and spicy at all! You were right, the glazed sugar cut the heat!
Loved your reverse parking comment. Just moved to Sydney from Melbourne, and they’ll take every opportunity to reverse park. Can even be on an angle, if there’s a space, they’ll reverse park! In some places, you’re even required to! Hey at least my driving has improved I suppose! Great recipe by the way!
The people who back into parking spaces are the forward thinking ANGELS of the earth. When we go past the space, we can see that it's clear and safe to back into. The people that back out can't see where they're going or what their hitting.
You are amazing. I love you and my husband loves you too xD we watch all of your videos and they're all great, I'm going to make this for breakfast tomorrow. Thank you from germany!
Interesting method for cooking eggs. I have an equally fool proof method of cooking perfect hard boiled eggs. Like Jon, I put eggs in cold water in pan, but I don't measure the water...I fill it enough to just cover the eggs, and then a little more (water level should be like 1cm above the tallest egg). Then turning the heat on high, I bring it to a gentle boil. Once boiling, I reduce the heat so that it remains gently boiling (this often takes several adjustments, as the water continues to boil at lower and lower heat) for EXACTLY 10 minutes. Then I immediately remove the eggs from heat and soak them in cold water until they are completely cool (10-15 min). This will allow them to be peeled very easily with almost no breakage.
i was in north carolina and i had some then i wanted to learn how to make it. When i returned back home I saw you had this posted and I got really excited!! Thanks John
You have an amazing, sympathetic voice, a great sense of humour and a lot of expertise when it comes to cooking. Love all of your vids, and this one is another recipe that is just so easy to make yet so supertasty. I like to add a dash of chipotle and ancho powder to the yoke-based filling, the hint of smokiness goes too well with the creamy texture and the eggy flavour. Top stuff!
When I make hard boiled eggs I do a similar method. I bring just to a boil (210) then turn to low and simmer (covered) for 10 mins. Same idea but slightly different. Same result anyway. It's amazing how so many people overboil then until the yolks turn green and smell weird. People are blown away when they see bright, sunshine yellow yolks.
@1964Yojimbo I believe the reason the cookbook states 10min is because they bring to a full rolling boil then turn off heat cover and let sit (the method I use), and Chef John Is just bringing to a simmer.
Backing into parking spaces should be the norm. In an emergency you want to be able to pull away quickly, which is only going to happen if you can look in front of you. So use the time when you've got it, i.e. when parking your vehicle.
How in the world is it stupid or lazy? I'm gonna have to back up either going in or going out, I choose to do it going in because it's safer and more efficient. When you back in you have excellent visibility. When you back out you can't see jack because you have two hunks of metal on each side of you, and you're moving INTO TRAFFIC rather than out of it. I'd like you to maybe think about how many accidents happened from people reversing into traffic instead of the other way around like you said, I'm betting that one of them is probably a lot higher than the other.
+Cara B. That's a pretty silly argument unless you can prove that more people have been killed by people backing in than people backing out. In Norway we're taught during driving lessons to always back into parking spaces. It's nice to just get in and drive.
Bullshit! It takes most people ten times longer to park and they end up taking up 2 parking spaces! And how often is it going to an 'emergency' to get out of the Aldi parking lot!!
Chef John, you saved me! I only put sour cream, mayonnaise and mustard (seasoning and finely chopped gherkins), and the mixture was too thin. So I panicked, came here and saw that you put cream cheese. Luckily I had cream cheese and that saved the day ^^ Thank you :D
I watch this video over and over. I always get a little evil chuckle out of it. This time I love the line about tasting food even with a forked tongue, and no need to leave my soul in the top jar. Thank you, John-you’re a damn fine Chef and a Hell of a mentor. Signed Faithful minion. 😈
Michael Persico Which part of your prior statement was remotely funny? But I can tel that you're a leftist from your insults and poor communication skills...sad.
I'll never try this recipe. i hate the taste and texture of egg yolks. BUT... I watched the video beause I love Chef John. The comment about people who back into parking spaces... perfect! (My thoughts, EXACTLY!) Made it worth the watch! (THAT...and the trick about the peppers. Intriguing!)
@Floortjahh It does and the texture and taste are also affected; usually happens when you leave eggs boiling too long or she. You don't stop the cooking process after you drain the water (this is why chef John puts in the cold water after he drains the pot)
The issue is in crowded spaces. Backing into parking spaces frequently takes up quite a lot of space and time for anyone waiting for someone to slowly back into them. Considering the accuracy it requires, it is often more time consuming than backing out of the spaces, which requires considerably less accuracy. However, this is usually only an issue in crowded areas, where doing so is somewhat rude to the other people in the parking lot.
I know what you mean... Don't use the freshest eggs for hard cooking. Older eggs are much easier to peel because as they age there is more of gap between the shell and that membrane. Peeling under running water helps too, as Chef John mentioned. Of course always keep 'em refrigerated til needed, but you can safely use eggs a week or two after the carton date for hard cooking. Check 'em by putting in cold water, if they sink they're fresh, stand on the ends they're mid aged, floating toss 'em :)
These videos are so much fun to watch, and they are not intimidating. I love watching them, and Chef John's jokes are great. My only concern is that some of the ingredients are hard to find in the midwest.
For those who don't get it, Chef John added candied pepper for flavour and colour. I believe a slight dusting of Paprika is mainly for colour as it is usually a very slight dusting. Chef John did his own spin with the red candied spicy pepper, as anyone can sprinkle Paprika or Cayenne.
Looks good, I would have liked to see the way you peeled the eggs,seems I have tried all the vingar,Ice,return to the boiling water use old eggs, use new eggs,use aeggarater(a tube that blows them out good luck with that) puting a small hole in the ends and blowing with your mouth. what do you do?
+zhaneranger Some people are just starting to cook. Some people like to try different ways to see what works with their stoves. I have a gas stove and it's different. Stop being a jerk.
Chef John, could you make a video about pans? Which different kinds there are, and the reasons you use one or the other for different purposes? That would be extremely helpful!
Your method of boiling eggs does work, and makes the yolk golden, it was hard to get the shells off and I lost a lot of my egg that was stuck to the shell bits. How can I avoid this?
The more I watch these clips, the more I like them. Why can't all Americans be a bit like chef John? (I have often made a similar dish, but with minced herbs, namely watercress (most important due to its kind of hot, bitter-fresh taste), parsley, chives , if available, some more like salat burnet, sorrel and borage, all of which are, along with cream or creme fraiche also the main ingrediences for - cold -"Frankfurt green sauce", preferably served to hard boiled eggs and potatoes in the skin).
There is a dramatic difference if you're using a gas stove vs. an electric stove when it comes to turning off the heat and leaving it on the burner. The gas stove cools much faster, the simmering stops when the flame goes out. Not so with an electric stove where it will continue to boil. If you move it off the hot burner it will touch a cold surface cooling it faster than the gas stove. These factors completely change the precision of using the thermometer and having exact times.
Check out the recipe: www.allrecipes.com/Recipe/220250/Chef-Johns-Deviled-Eggs/
Dude, I use your steaming method from your Soft Hard-boiled Eggs video from 02 August 2016. About 13 minutes of steaming followed by a cold water soak until able to be handled yields a very nice egg.
Steam the eggs, no pricking needed. Bring covered pot of water to a boil (remembering you're steaming, not boiling) then lower the stream basket with the eggs into the pot, replace cover and steam for 15 mins (for hard boiled). My son uses one of those little expanding baskets. This method will have falling to your knees and weeping. They almost peel themselves and we haven't had a bad "hard boiled" egg yet.
666 has nothing to do with the devil. In Revelation it mentions calculating the number of the beast as 666. This is because back then the Greeks had this fad where each letter of the alphabet was assigned a number and so they would add up the letters in their name, their friends names, etc., and assign that number to them. So this was a way for early Christians to communicate with each other cryptically. Scholars believe 666 most likely refers to Nero who was emperor of Rome at the time the book was written.
Some companies require their employees to back in! lol
@@pianoishit never says 666. It says "six three score and six". Allowing for a couple thousand years of translation errors, who the heck knows what John really meant? Not someone who makes hilarious awesome cooking videos! I think it might be Caligula.
No cayenne? Must be a cold day in hell :P
The siracha disperses into the filling. Cayenne would be visible. Little hell spots.
Evan Adams no it wouldn't. He put black pepper and you don't see little black spotd
fgutz1970 lol i think thats what the pepper rings are for
fgutz1970
Ok..you win lmao
fgutz1970 Duh... Then whats with "Recipe 666"
Ohh.. my.. god..
That feeling when you actually have ALL the ingredients to make something from Foodwishes
I usually do 😀
food wishes is the BEST channel on youtube!!!!
Best Deviled Eggs ever! So so yummy. I couldn't find the red peppers, but I candied regular jalapenos and it was fantastic - added just the right kick! My family raved about them over and over. Thanks Food Wishes
Deviled eggs are so easy that when I was a kid I'd make them for an after school snack. Not this recipe mind you, but something close to it. So cheap and easy to make but still some how gives the impression of some culinary mastery.
Where's the final dusting of paprika?
samuski36
You must be american, since everything needs to be cut out for you.
Go to 3:48 and apply his "wisdom" to Y O U R final step.
To put it politely: You're a moron :)
Holio Crap
Oh my, don't even bother being polite, Just say how you really feel!
***** so is your face. At least I don't need surgery ;)
+Mike Hawk sure they are ;)
+Jacob Radford and your excuse is?
“And you don’t have to give me your soul...in your face, Faust!”
This Chef John is the funniest!!
WHAT?! NO CAYENNE???!?!!!?
no he was busy performing at the Brit awards or with his wife Kim.
Dee Brown Took me a minute XD
Musicinaminute1, well it is Hell, after all. =]
LOL!!! Love the way how John explains his food recipes - very entertaining!
That's how I found this channel recently. I was watching the potato and parsnip gratin. Loved his narration throughout the video. Interesting, entertaining, amusing, and well informative to how to make it. xD
I never had luck getting eggs to consistently peel easily until I found this method: For large eggs, steam for 13 minutes BY THE CLOCK. Rinse in cold water... peel like they have sippers, no gray/green. Adjust time + or - for egg size. No thermometer needed! Love your channel, Chef John... I send the link to not only my foodie friends, but to those who don’t know how to cook.... you’re a great teacher! ❤️
I know you made this comment a long time ago, but for some reason UA-cam decided to show me your comment first.
I have to know msk, why did you capitalize by the clock. There is literally no other way to time things. I'm imagining you getting worried about somebody mistiming the recipe because they used the sun to time their eggs and it didn't turn out perfectly.
Where's the paprika? I've yet to see deviled eggs without paprika sprinkled on.
Add it to your mix, when you cross the River Styx.
Different strokes for different folks. That's what makes the world go round... individuality 😉
Just discovered your videos. You are very funny. Very enjoyable.
I had a recipe for the best deviled eggs I'd ever tasted....until I made these. This one has totally supplanted my old one as the BEST! I'm making a dozen and a half for an upcoming Christmas party...and plan to eat most of them myself.
+J&J Winans p.s. I do dust with smoked paprika. :D
Thank you for your feedback, how do good deviled eggs taste actually? HEHE it should I find out by myself
My paprika quit smoking. I'm proud of him.
One hell of a good recipe! Thanks, chef John, you always brighten my day. Lotsa love from Taiwan!
Eggscellent tutorial!!
Brilliant 😂👍
Chef John, you ar just pure entertainment. I saved so many of the vids, but haven’t tried anything yet. I just enjoy watching and listening!
Ultimate feel good cooking show 👌🏼.
Yep, I'm subscribing.
+Olivia Li I have been a fan since 2007. Welcome!
Chef John, just wanted to tell you I made these for my family. My husband & my sister's husband are now obsessed with these! Thank you for the recipe.
I thought the title said "Defiled eggs".
😂😂😂
I would defile them once they'r done.
If they hatch, ...
@@janmalecek3278 same! Might make some today or something
@@donwald3436 👏👏👏👏! 👍
Been doing that method of coking eggs for 30 years now and YES it works! Ur vids are priceless. Full of of info priceless, classic, full of humor. I'd watch even if I didn't cook!
Wrong! The temperature in Hell rarely reaches 30C. It's actually really cold most of the year, and in summer it MIGHT reach 30C, but that doesn't happen very often. I should probably mention that Hell is a city in Norway while I'm at it :)
It's also a city in the U.S.
It's really amusing, in norwegian a train that transports goods and.. well.. everything but people is called "godstog" (tog=train) so there's a sign on the trainstation saying "Hell. Gods expedition" Just search "Hell Norway" on google images :D
CrimsonFantasy I think he meant 30F, as in freezing (though that's 32F) :P
Cat Tobin I don't think he was serious at all, I just wanted to point it out :3 Hell is frozen over most of the year..
"It's also a city in the U.S."
At least two of them, that I know of; one in Michigan and one in Wisconsin.
Love deviled eggs...the best thing about them is the endless variations: mustard eggs, mayo eggs, vinegar eggs, vinegar & mustard, heat it up with cayenne or jalepeno, or my newer favorite put some horseradish in them...dill, no dill, relish no relish...throw some caviar on top or no caviar...feeling like a sammy? chop a few up and put on toastettes...so cheap easy and versatile and packed full of yummy nutrition!
"you know who you are"
John, you missed the opportunity to call those pepper rings "fallen angel halos".
Love this recipe!! But instead of using the jalapenos as "halos", I'd cut little the jalapenos and decorate as little horns !! :P
Hey chef John if I have one word to describe u then it Will be amazing ur food never fails to bring water on my mouth
LOL. In your face Faust. hahaha:D
look amazing! I always had those with tuna fish or anchovies filling, but this way look terrific! Congratulations
I love your videos because you make delicious food and it's easy to follow along - but mostly because you make me laugh while you're teaching us. Thanks!
wait.. cold water or cold cold water..
Cold cold, obviously.
Organic water
Yes, and yes yes!
Or colder coldest water.
What's the temp of the cold cold water?!
Good Day Chef,
My mom taught me how to boil eggs the exact exact same way (except I was taught the second it starts to hard boil turn it off and wait 15 minutes - tomaytoe / tomahhto). Anyway, not sure why, but every now and then, no matter what, I'll end up with a batch where you practically have to use tweezers to remove the bits of egg shell. I hate to admit it, but I've been known to go into a cooking rage and squish every egg and start over when that happens. Mother used to tell me "The fresher the eggs the harder they are to peel."... but I don't know about that... sounds like an old wives tale from a wife that didn't know how to cook.
I love the simple, straightforwardness of your videos. You remind me of Chef Gusteau (from the movie Ratatouille) when he says "Anyone Can Cook"....I say that's true, just don't forget an important ingredient, the "love" that goes into creating the meal and then seeing your family and friends devouring it. My best friend can't fathom why I love to cook at all, he says it's a waste of time "Cooking for hours to just eat it..... then you gotta clean up the mess".
Anyway, thank you for your videos.
i would put the sliced pepper inside the egg, then add the filling.
Sneaky! I like it.
Me Likey. I did that with a small bit of bacon in my stuffed jalapeños. Mmm!
It’s for decoration.
Thanks, Chef John! I made this recipe for our game night on Saturday and it was a huge hit! It was the first food item in the potluck to disappear! It was delicious and the jalapeño came out not too hot and spicy at all! You were right, the glazed sugar cut the heat!
Picklejuice for acidity works perfectly!
Loved your reverse parking comment. Just moved to Sydney from Melbourne, and they’ll take every opportunity to reverse park. Can even be on an angle, if there’s a space, they’ll reverse park! In some places, you’re even required to! Hey at least my driving has improved I suppose!
Great recipe by the way!
What is so wrong about backing in to parking? It's awesome for quick getaways.
The people who back into parking spaces are the forward thinking ANGELS of the earth. When we go past the space, we can see that it's clear and safe to back into. The people that back out can't see where they're going or what their hitting.
I hate it when my husband backs up into parking. It comes off as him showing off cause he does it well.
if you're batman
@@thandie67 learn to drive , hint - use both of your front door mirrors
Chef John, I always enjoy your videos! Delicious recipes and amazing mood! Thank you.
I will not see you in Hell. I'll look down at you from above I reckon... lol
Looks delicious and easy. Will be making it for Christmas. Thanks for sharing your recipe!!
This video is funny as hell.
BohistaNordica good one
You are amazing. I love you and my husband loves you too xD we watch all of your videos and they're all great, I'm going to make this for breakfast tomorrow. Thank you from germany!
Deviled eggs for breakfast?! I'm coming to your house!
I FUCKING LOVE THE BACKING INTO PARKING SPOT COMMENT
Interesting method for cooking eggs. I have an equally fool proof method of cooking perfect hard boiled eggs. Like Jon, I put eggs in cold water in pan, but I don't measure the water...I fill it enough to just cover the eggs, and then a little more (water level should be like 1cm above the tallest egg). Then turning the heat on high, I bring it to a gentle boil. Once boiling, I reduce the heat so that it remains gently boiling (this often takes several adjustments, as the water continues to boil at lower and lower heat) for EXACTLY 10 minutes. Then I immediately remove the eggs from heat and soak them in cold water until they are completely cool (10-15 min). This will allow them to be peeled very easily with almost no breakage.
what about relish?
Chef John I am a big fan of your recipes especially your breakfast and dinners recipes but especially the hardboiled eggs.
"you know who you are"
I laughed so hard at that!
He was talking STRAIGHT AT ME, and I feel attacked. Hahahahaha
Best video ever ... on so many levels!!! Chadwick
"In your face Faust..!" -classic XD
I really love the way you present and tell! Your voice is very nice
u sound like morton from "horton hears a who!" :D
I made a video of me making these the other day and this recipe has to be my favorite Deviled Egg recipe by far! Thank your Chef John!
In your face, Faust.
i was in north carolina and i had some then i wanted to learn how to make it. When i returned back home I saw you had this posted and I got really excited!! Thanks John
"The first thing you see when you get to hell...all the people that back into parking places"
LMAO!!!
So true!!!!
PhancyPants99 backing into parking spots is statistically safer.
@@GBud999 Statistically more douchey.
Easier when you're in a high school parking lot at 3 though.....
@@Wafflinson only shitty drivers refuse to back into parking spaces lmao
@@Malchior_Rises, fact.
You have an amazing, sympathetic voice, a great sense of humour and a lot of expertise when it comes to cooking. Love all of your vids, and this one is another recipe that is just so easy to make yet so supertasty. I like to add a dash of chipotle and ancho powder to the yoke-based filling, the hint of smokiness goes too well with the creamy texture and the eggy flavour. Top stuff!
When I make hard boiled eggs I do a similar method. I bring just to a boil (210) then turn to low and simmer (covered) for 10 mins. Same idea but slightly different. Same result anyway. It's amazing how so many people overboil then until the yolks turn green and smell weird. People are blown away when they see bright, sunshine yellow yolks.
@1964Yojimbo I believe the reason the cookbook states 10min is because they bring to a full rolling boil then turn off heat cover and let sit (the method I use), and Chef John Is just bringing to a simmer.
Backing into parking spaces should be the norm. In an emergency you want to be able to pull away quickly, which is only going to happen if you can look in front of you. So use the time when you've got it, i.e. when parking your vehicle.
Noy yo mention that it gives you better control of your parking
Jan Verschueren. People have been killed in parking lots by people backing up into spaces. Just saying....it's stupid and lazy.
How in the world is it stupid or lazy? I'm gonna have to back up either going in or going out, I choose to do it going in because it's safer and more efficient. When you back in you have excellent visibility. When you back out you can't see jack because you have two hunks of metal on each side of you, and you're moving INTO TRAFFIC rather than out of it. I'd like you to maybe think about how many accidents happened from people reversing into traffic instead of the other way around like you said, I'm betting that one of them is probably a lot higher than the other.
+Cara B. That's a pretty silly argument unless you can prove that more people have been killed by people backing in than people backing out.
In Norway we're taught during driving lessons to always back into parking spaces. It's nice to just get in and drive.
Bullshit! It takes most people ten times longer to park and they end up taking up 2 parking spaces! And how often is it going to an 'emergency' to get out of the Aldi parking lot!!
Those of whom back into parking spaces (you know who you are)! Made my night! Thanks, Chef John!
I always back when parking. I guess I'll be welcomed by rational people!
No. That's a douche move. Just park like a fucking person.
Me too.
I like to park like an amoeba.
@@Bonzulac Stop complaining and learn to drive
@@Bonzulac, backing in, so that you're pulling out, and not backing out blind is much safer, douche.
And as always, they came out great. Thanks John!
They really must taste "really EGGcellent"
Thanks Chef John! Your method for boiling the eggs worked perfect!
What's wrong with backing into a parking space?
Nothing. It's the safer course of action.
Chef John, you saved me! I only put sour cream, mayonnaise and mustard (seasoning and finely chopped gherkins), and the mixture was too thin. So I panicked, came here and saw that you put cream cheese. Luckily I had cream cheese and that saved the day ^^ Thank you :D
i like relish in mine
I watch this video over and over. I always get a little evil chuckle out of it. This time I love the line about tasting food even with a forked tongue, and no need to leave my soul in the top jar. Thank you, John-you’re a damn fine Chef and a Hell of a mentor. Signed Faithful minion. 😈
whats so bad about backing into a parking space?
XSuperNinjaExtremeX Every cop everywhere on the job or off backs into a car space.
Gay joke.
Michael Persico
If it takes that long then you need practice.
Michael Persico
Which part of your prior statement was remotely funny? But I can tel that you're a leftist from your insults and poor communication skills...sad.
That extra 10 seconds of waiting makes all the difference.
I'll never try this recipe. i hate the taste and texture of egg yolks.
BUT... I watched the video beause I love Chef John.
The comment about people who back into parking spaces... perfect! (My thoughts, EXACTLY!) Made it worth the watch!
(THAT...and the trick about the peppers. Intriguing!)
I back into spaces almost all the time when possible. I'm disabled and it makes it easier to put stuff in and out of the van.
This is a great recipe all-around - well presented and easy as pie - plus I like like LIKE devilled eggs.
I back into parking places and I also don't believe in God, definitely going to hell.
@Floortjahh It does and the texture and taste are also affected; usually happens when you leave eggs boiling too long or she. You don't stop the cooking process after you drain the water (this is why chef John puts in the cold water after he drains the pot)
whats wrong with backing into parking spaces? makes leaving easier. i don't get it
The issue is in crowded spaces. Backing into parking spaces frequently takes up quite a lot of space and time for anyone waiting for someone to slowly back into them. Considering the accuracy it requires, it is often more time consuming than backing out of the spaces, which requires considerably less accuracy. However, this is usually only an issue in crowded areas, where doing so is somewhat rude to the other people in the parking lot.
It makes arriving harder. It's a douche move. Stop it.
I know what you mean...
Don't use the freshest eggs for hard cooking. Older eggs are much easier to peel because as they age there is more of gap between the shell and that membrane. Peeling under running water helps too, as Chef John mentioned. Of course always keep 'em refrigerated til needed, but you can safely use eggs a week or two after the carton date for hard cooking. Check 'em by putting in cold water, if they sink they're fresh, stand on the ends they're mid aged, floating toss 'em :)
you basically just said everyone in japan who drives goes to hell >w
People have fetishes, did not know that they had one for countries c:
Pretty much accurate.
These videos are so much fun to watch, and they are not intimidating. I love watching them, and Chef John's jokes are great. My only concern is that some of the ingredients are hard to find in the midwest.
adding some curry to deviled eggs is also pretty yummy...just go easy. I like the pepper idea...visually appealing
I back into parking spaces :(
Haha. I do too sometimes. But maybe he refers to those slanted parking spaces where you should park front in.
NoNameC68 Probably. lol
+NoNameC68 Because George was doing it right.
For those who don't get it, Chef John added candied pepper for flavour and colour. I believe a slight dusting of Paprika is mainly for colour as it is usually a very slight dusting. Chef John did his own spin with the red candied spicy pepper, as anyone can sprinkle Paprika or Cayenne.
As a San Franciscan, you missed the opportunity to say that these were "hella good".
Looks good, I would have liked to see the way you peeled the eggs,seems I have tried all the vingar,Ice,return to the boiling water use old eggs, use new eggs,use aeggarater(a tube that blows them out good luck with that) puting a small hole in the ends and blowing with your mouth. what do you do?
There are people out there that don't know how to boil eggs?
+zhaneranger Some people are just starting to cook. Some people like to try different ways to see what works with their stoves. I have a gas stove and it's different. Stop being a jerk.
yeah, and chef john is one of them.
There are people who don't know how to spell eggs, much less boil them.
@Ben Robbins ...or where eggs even come from.
Wonderful. A recipe that I can stare at all day and not bother making it myself.
I live how Chef John uploaded this in January. Right after Christmas.
Chef John, could you make a video about pans? Which different kinds there are, and the reasons you use one or the other for different purposes? That would be extremely helpful!
Thank you for the very very very easy recipes
Little bit of adobo sauce in them is amazing, I recently learned.
These came out simply delicious- thanks chef John!!!
simple instruction on all your vids with pleasant demeanor! you're awesome!
HAHAHAH Enjoy your videos along with the sense of humor! Keep up the good work!
Chef John, you are an AWESOME chef.
Your method of boiling eggs does work, and makes the yolk golden, it was hard to get the shells off and I lost a lot of my egg that was stuck to the shell bits. How can I avoid this?
The more I watch these clips, the more I like them.
Why can't all Americans be a bit like chef John?
(I have often made a similar dish, but with minced herbs, namely watercress (most important due to its kind of hot, bitter-fresh taste), parsley, chives , if available, some more like salat burnet, sorrel and borage, all of which are, along with cream or creme fraiche also the main ingrediences for - cold -"Frankfurt green sauce", preferably served to hard boiled eggs and potatoes in the skin).
This was sooo good. I will never make it any other way again. ty for share
what's the problem with backing up into parking space? or it's something different than reverse bay park?
the recipe is very nice, wanna try it soon
@jonineese
Oh yeah, and I mash the yolks through a wire mesh strainer with the back of a spoon to get a fine texture.
There is a dramatic difference if you're using a gas stove vs. an electric stove when it comes to turning off the heat and leaving it on the burner. The gas stove cools much faster, the simmering stops when the flame goes out. Not so with an electric stove where it will continue to boil. If you move it off the hot burner it will touch a cold surface cooling it faster than the gas stove. These factors completely change the precision of using the thermometer and having exact times.
I'm watching your videis at 1 in the morning. I starving!!!