3:37 what I like to do instead is cooking them for 7 minutes and peeling them without shocking them, just putting them in cold water. This cooks them a little bit more and allows me to get that perfect consistency, without having to wait 10-15 minutes. And they're warm, which is super nice with that type of cooking.
Not necessary at all, that was something the company's that manufacture cooker devices promoted, which is why there is usually one on the device you can use, but it's pointless, just like adding Salt or Vinegar to the water, it's not f*****g rocket science 🤣People are overcomplicating simple stuff, millions of years of evolution, and people still have problems boiling an Egg... 🤣
Agree, no more cracked soft boiled eggs with little pinhole. After 5,5 minutes put into cold water, after few minutes peel it, put some salt and paprika, eat with buttered toast. Yummy.... If membrane sticked to the egg white just use a small spoon to separate it.
I don't remember the specific math, but because the water is boiling at 100C, and the greater the differential in temperature the faster the heat exchange, whether your eggs are 5C or 15C won't impact the cooking times too much - you can always just do a single egg and change the time/initial temp until you get the result you want.
I genuinely have to look up how to cook a boiled egg everytime I want one because I can never remember if the water is supposed to already be boiling when you put them in - I’ve probably read or heard someone explain how to make eggs over 100 times; now 101 😂 thank you!
Doesn't really matter. I always put my eggs in cold water and when water starts boiling I set timer to 6.30 min. Perfect eggs everytime. You just have to find what works for you.
That's because instead of memorizing how YOU do it, you're thinking of how it's "suppose" to be done. He said it at the very beginning. There's no one way you're "suppose" to do it. You'll never have to look it up again, if you just decide how YOU do it.
When I was eating tons of boiled eggs I'd boil them 3 minutes, chill them, then sous vide them. The boiling set the white and the sous vide got the perfect center (typically jammy).
What a handy video! I keep forgetting the various tips for boiling eggs but your methods are so simple that even I may be able to remember them. I've typed a summary as a quick reference for the future with a link to your video. Thank you.
I add my eggs to already boiling water, let them boil for 5 minutes, turn heat off, let sit for 5 minutes, then rinse with cold water until cool enough to peel. They peel real easily, and the yolks are perfect.
I do hard-boiled eggs by covering them by an inch of cold water over the top, and then I turn on the stove. The moment it hits the boil, I take them off the heat, put a lid on the pot, and wait 12 minutes. After 12 minutes, ice bath and they're perfect.
Never heard of jammy eggs before and I have been cooking eggs since a kid in the 1970s. Great video. Soft boiled eggs and soldiers for breakfast tomorrow! 👍
I remember being taught to spin an egg on the counter, tap it, and if it keeps spinning after you tap it, it is raw. If it stops spinning, it is hard boiled. But now I have to go spin some eggs like a top!
Wish I can eat hard boiled eggs. Ever since I switched to soft boiled/jammy eggs, hard boil taste too dry to me now. Eating eggs is great for bariatric patients like myself. ❤
For me, the perfectly boiled egg is actually halfway between soft and jammy, which requires a 6:30 min boil for medium-sized eggs and 7:00 min boil for large-sized eggs. I do want the yolk to still be liquid enough to act as a sauce, great to dip buttered toast on, or to spill out into a soup / ramen and mingle with the other goodies in there. I really appreciate these tips for the peeling of the eggs, for many of us this is the most frustrating part of the boiled egg experience.
i coud never find a consistant solution to soft boiled eggs. I pretty much gave up on them because I dont like them over cooked. I just tried this method and it was perfect. Thanks so much
Frank - you every sous vide your eggs? You can control exactly what temperature you want and eliminate variables like egg temp, water temp, boiling time, etc. Game changer.
My friend, who is an organic farmer, told me to add a little bit of baking powder to the water after you finished cooking your eggs. Let it sit for a few minutes, then rinse, and the shells will come off much easier 😊
@@michaelcollins5563: someone in another post said baking POWDER . 0.5 to 1 tsp in the water as it boils . I guess we can experiment and test it ourselves if it is while cooking or after it finished cooking …. But if I had to guess I would say “while it’s cooking “ . Let us know if you find out ….
The spin trick is really neat! Another easy way to do it is to spin and then hold to stop and release. Since the non cooked are liquid inside, the egg will stop but as soon as you release it will start spinning softly, which means that is the raw egg. The cooked one will stop spinning altogether
For easy identification just wrote a K for cooked on the cooked ones (with pencil or sharpy) my gran always did that and now I do it too. Its a lil play with words in dialect (german "gekochtes Ei" and she shortened it to k as 'kocht' as a descriptive shortend term)
My grandmother used to make soft-boiled eggs and toast for me when I was really little. (like mid 1970s). I never made them for my daughter. Hard-boiled, yes. But not soft-boiled.
I've actually started doing my eggs in the pressure cooker because it's so easy and consistent. 4-8 eggs on the wire rack (straight out of the fridge), pour in about half a cup of water, and then cook on high pressure - 4 mins for jammy, 5 mins for hard boiled. Natural release for 5 minutes, then quick release the rest of the pressure, and they go straight into an ice bath to cool down. Cooking times might need to be adjusted by a minute or so depending on altitude, but my eggs come out perfect every single time.
I gave up cooking my in the pressure cooker. For me, I got a different consistency every time even when using the same timings. I know steam them on the stove and have no problems.
Thanks for a great video. I use my Instant Pot for hard boiled eggs (they steam instead of boil) and they come out great, and easy to peel each time. But I live at altitude - Denver - so how would I adjust boil time for soft and jammy eggs given that our water boils at a lower temperature?
I only like hard-boiled eggs and I always put them in boiling water and let them cook for 12-13 minutes to be sure there is not one soft bit in there. That stuff is never overcooked, even when I sometimes do 15 minutes, so I am surprised he suggests cold water and a simmer for 8 minutes but whatever works for you.
I steam my eggs in a steaming basket in a pot with the lid on and then into cold water. Taking into account the size and temp of the eggs I always get the result that I want.
@@triryche3it’s called an egg timer, usually in the shape of a half egg, available online if you do a google search and kitchenware stores. Hope that helps
I don't know if Frank is using bigger eggs, or if my stove breaks the laws of thermodynamics, but for me 8 minutes is WAY past jammy. I only boil for 6:30 to 6:45 for jammy eggs.
I know you’re a professional chef and I am not, but I have found that, for hard boiled eggs, boiling water first and then putting the eggs in the boiling water for 11 minutes. Take them out and shock them in ice water for 20 minutes. Doesn’t matter the age of the eggs, 99 percent of the time they great and they’re perfect. Have you tried this?
I do hard boil eggs for 12 minutes starting at a light boil and out of 18 eggs I get at least 6 to 7 eggs that are jammy with slightly green yolks at the same time with the rest being perfect. How can this be?
Really wish most restaurants knew how to cook a jammy egg. Every time I order over medium I get over easy with gross liquidy egg yolks when they’re SUPPOSED to be jammy. So I have to order over hard to make sure I don’t get gross runny eggs 🤢
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/n.gif)
Just tried the jammy eggs and they came out exactly as advertised. Very nice addition to my rice bowl. Thank you!
No joking, this is EXACTLY what I needed
I am 71 y.o. blind trucker because of hard boiled eggs..becareful.
@@cliffnelson1174 what
Don't you mean, "eggsasctly"? ;p
@cliffnelson1174 I think I've seen you driving out there.
@@cliffnelson1174Please don’t try to “EGGSaggerate”
3:37 what I like to do instead is cooking them for 7 minutes and peeling them without shocking them, just putting them in cold water. This cooks them a little bit more and allows me to get that perfect consistency, without having to wait 10-15 minutes. And they're warm, which is super nice with that type of cooking.
Thanks for the suggestion!
I started putting a pinhole in the top of my eggs before boiling; peel and membrane come off way easier. Thanks for the tips, Frank!
Not necessary at all, that was something the company's that manufacture cooker devices promoted, which is why there is usually one on the device you can use, but it's pointless, just like adding Salt or Vinegar to the water, it's not f*****g rocket science 🤣People are overcomplicating simple stuff, millions of years of evolution, and people still have problems boiling an Egg... 🤣
Agree, no more cracked soft boiled eggs with little pinhole. After 5,5 minutes put into cold water, after few minutes peel it, put some salt and paprika, eat with buttered toast. Yummy....
If membrane sticked to the egg white just use a small spoon to separate it.
Top? Always considered the rounded side the "bottom."
Thanks for the tip!
@@thedarkemissarybottom pinhole is common sense 😊
Soft boiled eggs and soldiers (buttered toast cut into strips) was the breakfast of my childhood.
I always mess the eggs up but I made the jammy eggs like a pro on my first try with your help. Great teacher! Thank you
Are we starting w cold or room temp eggs?
6:09: "And I'm going to put my *cold* eggs into my cold water."
@@loveforeignaccentswhich was purely for the hard boiled eggs.
Egg temperature wasn’t mentioned for any other cooking type.
I don't remember the specific math, but because the water is boiling at 100C, and the greater the differential in temperature the faster the heat exchange, whether your eggs are 5C or 15C won't impact the cooking times too much - you can always just do a single egg and change the time/initial temp until you get the result you want.
Given the cooking times, cold eggs.
I would recommend always using cold eggs so that cooking times will be consistent.
6:25 egg Weiner
I genuinely have to look up how to cook a boiled egg everytime I want one because I can never remember if the water is supposed to already be boiling when you put them in - I’ve probably read or heard someone explain how to make eggs over 100 times; now 101 😂 thank you!
Doesn't really matter. I always put my eggs in cold water and when water starts boiling I set timer to 6.30 min. Perfect eggs everytime.
You just have to find what works for you.
That's because instead of memorizing how YOU do it, you're thinking of how it's "suppose" to be done. He said it at the very beginning. There's no one way you're "suppose" to do it. You'll never have to look it up again, if you just decide how YOU do it.
@@thedarkemissarywhy is this everything lol😂 you’re actually a saint for this 🩷
Absolutely love hard-boiled eggs. On their own, for egg salad, or for deviled eggs.
When I was eating tons of boiled eggs I'd boil them 3 minutes, chill them, then sous vide them. The boiling set the white and the sous vide got the perfect center (typically jammy).
What a handy video! I keep forgetting the various tips for boiling eggs but your methods are so simple that even I may be able to remember them. I've typed a summary as a quick reference for the future with a link to your video. Thank you.
I add my eggs to already boiling water, let them boil for 5 minutes, turn heat off, let sit for 5 minutes, then rinse with cold water until cool enough to peel. They peel real easily, and the yolks are perfect.
Perfect for what?
I do hard-boiled eggs by covering them by an inch of cold water over the top, and then I turn on the stove. The moment it hits the boil, I take them off the heat, put a lid on the pot, and wait 12 minutes. After 12 minutes, ice bath and they're perfect.
Boiling time + 12+12.....that's like 30 min for eggs 🤣🤣
The GOAT is back 🗣
Eggcellent.
Never heard of jammy eggs before and I have been cooking eggs since a kid in the 1970s. Great video. Soft boiled eggs and soldiers for breakfast tomorrow! 👍
Chef Frank is awesome.
I remember being taught to spin an egg on the counter, tap it, and if it keeps spinning after you tap it, it is raw. If it stops spinning, it is hard boiled. But now I have to go spin some eggs like a top!
Great tips! Love jammy eggs
Wish I can eat hard boiled eggs. Ever since I switched to soft boiled/jammy eggs, hard boil taste too dry to me now. Eating eggs is great for bariatric patients like myself. ❤
Now research Carnivore Diet
For me, the perfectly boiled egg is actually halfway between soft and jammy, which requires a 6:30 min boil for medium-sized eggs and 7:00 min boil for large-sized eggs. I do want the yolk to still be liquid enough to act as a sauce, great to dip buttered toast on, or to spill out into a soup / ramen and mingle with the other goodies in there.
I really appreciate these tips for the peeling of the eggs, for many of us this is the most frustrating part of the boiled egg experience.
i coud never find a consistant solution to soft boiled eggs. I pretty much gave up on them because I dont like them over cooked. I just tried this method and it was perfect. Thanks so much
1:51 "You're gonna have an eggy mess, yolk everywhere"
2:21 Proceeds to do just that. This dude is such an eggy mess...😂😂
ALWAYS poke a hole in them before you boil them. Jaques Pepin uses this technique and it is a game changer.
Love this! I usually refrigerate my soft boiled and use em in salads or on a sandwich or burger. Just peel carefully
Perfectly explained and this was needed
Frank - you every sous vide your eggs? You can control exactly what temperature you want and eliminate variables like egg temp, water temp, boiling time, etc. Game changer.
My friend, who is an organic farmer, told me to add a little bit of baking powder to the water after you finished cooking your eggs. Let it sit for a few minutes, then rinse, and the shells will come off much easier 😊
Powder or Soda? I have heard of using soda, but have never tried.
After? I just add it while it's boiling. Peeling is easy!
@@michaelcollins5563: someone in another post said baking POWDER . 0.5 to 1 tsp in the water as it boils . I guess we can experiment and test it ourselves if it is while cooking or after it finished cooking …. But if I had to guess I would say “while it’s cooking “ . Let us know if you find out ….
The spin trick is really neat! Another easy way to do it is to spin and then hold to stop and release. Since the non cooked are liquid inside, the egg will stop but as soon as you release it will start spinning softly, which means that is the raw egg. The cooked one will stop spinning altogether
Thank you posting this it really helps
I HATE boiled eggs, but ill watch because its Frank.
Really useful guide, thanks Frank!!
Egg and soldiers (strips of toast) is a staple for kids here in the UK.
Always a quick and fun meal
We like it! We love it! We want more of it! 🙌😇
2:25 and my cleanliness overdrive is kicking in big time 😂
For easy identification just wrote a K for cooked on the cooked ones (with pencil or sharpy) my gran always did that and now I do it too. Its a lil play with words in dialect (german "gekochtes Ei" and she shortened it to k as 'kocht' as a descriptive shortend term)
6 mins for my daughters fave soft boiled eggs.🥚🥚🥚
Jammy eggs are on the menu this morning 🌞
My grandmother used to make soft-boiled eggs and toast for me when I was really little. (like mid 1970s). I never made them for my daughter. Hard-boiled, yes. But not soft-boiled.
Thank you for great clarification.
Love Chef Frank!!
Nooo what if you want a WARM jammy egg? Not a cold one? 1️⃣
You heat them back up?
They are still warm if you peel them before it completely cools
I've actually started doing my eggs in the pressure cooker because it's so easy and consistent. 4-8 eggs on the wire rack (straight out of the fridge), pour in about half a cup of water, and then cook on high pressure - 4 mins for jammy, 5 mins for hard boiled. Natural release for 5 minutes, then quick release the rest of the pressure, and they go straight into an ice bath to cool down.
Cooking times might need to be adjusted by a minute or so depending on altitude, but my eggs come out perfect every single time.
I gave up cooking my in the pressure cooker. For me, I got a different consistency every time even when using the same timings. I know steam them on the stove and have no problems.
Literally making eggs tonight. How wild.
Thanks Frank!
Overcooked eggs are actually what our family call "osvo eggs" and they're my favorite part of osvo!
Thanks for a great video. I use my Instant Pot for hard boiled eggs (they steam instead of boil) and they come out great, and easy to peel each time. But I live at altitude - Denver - so how would I adjust boil time for soft and jammy eggs given that our water boils at a lower temperature?
is there a time difference between room-temperature eggs or fridge eggs when boiling?
Yes
All his cook times were with fridge temp eggs.
If you are baking you want room temp. 😊
@@SandyF_trouble Thank you!!!
Me here, the day before thanksgiving when I have to make the deviled eggs 😂
Nice thnk you
Thank you for this info. I have to eat my hard boiled eggs hot. I've tried and tried and just can't eat them cold. Gag every time.
I buy eggs at Costco, they're a little larger so I boil mine for 8 min 30 sec and shock them afterwards - perfection 🥚
Before cooking, tap with a spoon on the top of the eggs until you hear "snap", and they're easy to peel.
The green around the yolk is sulphur. It migrates to the edges of the yolk in cold hard boiled eggs.
How do you add time for an XL egg or Jumbo egg?
Jammy, aka Medium Boil!!!
Just wait until we get to the more advanced ways of cooking eggs, especially with an immersion circulator.
Tips for peeling egg: Add a shake / 0.5 to 1 teaspoon of baking powder to the water! It breaks down the shell just enough to make peeling a breeze.
Soft boiled eggs with toast soldiers mmmmmmm ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Perfect is matter of choice. I like mine runnery wit a splash or two hot sauce.
Steamed eggs is absolutely the only way to go.
Wish I saw this a few hours ago when I attempted to boil eggs
Great video Chef! I live at about 7000 feet in Colorado. Do I need to make any time adjustments for altitude? Thanks! 🥚
❤❤❤❤
Do you have adjustments for altitude? How long cooking for each style at 3700 feet elevation? We struggle with the translation of times. Thanks!
This looks delicious. I really wish I liked eggs but it’s just the texture puts me off also when eggs are rubbery.
I only like hard-boiled eggs and I always put them in boiling water and let them cook for 12-13 minutes to be sure there is not one soft bit in there. That stuff is never overcooked, even when I sometimes do 15 minutes, so I am surprised he suggests cold water and a simmer for 8 minutes but whatever works for you.
I steam my eggs in a steaming basket in a pot with the lid on and then into cold water. Taking into account the size and temp of the eggs I always get the result that I want.
We have a egg measurer that tell you exactly how long they should cook for to be runny , it works every time
Egg measurer? I've never heard of that... what exactly is it?
Thanks.
@@triryche3it’s called an egg timer, usually in the shape of a half egg, available online if you do a google search and kitchenware stores. Hope that helps
Hey chef, how does altitude, i.e. differnece in boiling water temperature, affect the cooking time? since 1min difference could mess up the whole deal
were those eggs room temperature? or just out of the fridge?
Once you go jammy you can never go back to hard!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Is there any difference in boiling times at high altitudes?
Do you let the eggs come to room temp before cooking?
Do you start with room-temperature eggs or straight out of the fridge?
Should I wash the eggs? Especially if they aren't visibly clean. And how do I wash them?
That feeling when someone calls a technique you learned in kindergarten a “quick trick”....😯
What temperature are the eggs at the beginning?
The best eggs are when they're runny, but not too runny. Fight me
Put up your dukes, Kyle.
I'm team hard-boiled!!!
Whats the max amount of eggs per pan size to have these results? 4 for medium size pan?
I don't know if Frank is using bigger eggs, or if my stove breaks the laws of thermodynamics, but for me 8 minutes is WAY past jammy. I only boil for 6:30 to 6:45 for jammy eggs.
Your stove might run hotter, or you could be at a different elevation
@@pigcatapult I'm at sea level, but stove running hotter won't make a difference when it comes to boiling water.
@@gibberishname Oh!
Maybe you’re using smaller eggs.
I've always preferred poached eggs for years now
Chef Frank loves Hard Boiled ones, its the only egg he tasted.
I know you’re a professional chef and I am not, but I have found that, for hard boiled eggs, boiling water first and then putting the eggs in the boiling water for 11 minutes. Take them out and shock them in ice water for 20 minutes. Doesn’t matter the age of the eggs, 99 percent of the time they great and they’re perfect. Have you tried this?
Surprised he is not steaming the eggs, which is a superior method to boiling
Also if you start with boiling water it keeps the yolk center
S funny because in the UK, Brown eggs are the norm - but White ones are seen as ‘aesthetically’ pleasing
I guess this is for Medium eggs, but i have Large eggs in my fridge so i'll add half or a full minute on the boiling time
Hold on a minute, he didn't create his own strain of heritage breed egg laying chickens to produce these eggs?
For the first time my eggs came out just like when I go for ramen!
Instant pot- 1 dozen for 3 mins! Manual setting
Yea well I keep my chicken in the sauna, they lay boiled eggs!
I do hard boil eggs for 12 minutes starting at a light boil and out of 18 eggs I get at least 6 to 7 eggs that are jammy with slightly green yolks at the same time with the rest being perfect. How can this be?
My eggs go in cold water, I turn on the heat, set the timer for 12 minutes, and they're perfect. (On my mother's stove it is 13 minutes)
Really wish most restaurants knew how to cook a jammy egg.
Every time I order over medium I get over easy with gross liquidy egg yolks when they’re SUPPOSED to be jammy.
So I have to order over hard to make sure I don’t get gross runny eggs 🤢
6:30 is Frank eggcited to see us lol, or did the eggs just randomly make a phallic formation?
I did it exactly as u said and boil the egg exactly for eight minutes for jammy egg but i got hard boil egg
The air pocket should be at the large end of the egg.
Works better with 3 minutes for the first part, and let them sit like you would a steak and it would be PERFECTION.
I like jammy version and I just cook it for 6-7 minutes (weird), and then shocking them in ice water.
My mother never made an egg that wasn't green around the yolk. LOL