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is it raw meat?

Just watched a video where plain Alka-Seltzer (without pain reliever) was used in this process. Its ingredients are literally sodium citrate. Who would have thought!

Thank you so much for saving me a lot of time. I Am now a new subscriber

Can I prep the dough and keep it in the fridge?

If you warm eggs slightly before exposing them to boiling water, they almost never crack.

Doesn't work for me

Schmeven

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.

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.

Which one tasted the best? What about texture and chew?

Sandwich company stated pealing eggs with 11°C cold water is optimal.

Oh shit i never thought of using it with pre-existing bags. Maybe I will get this instead of the handheld one now!

I love that holy roman empire reference 😂

In my experience it all comes down to the egg type not how you treat them before peeling.

Theoretically , what temp do you want your butter when pouring to fully pasteurize the egg?

These all seem to end up with cold eggs. If you like your eggs cold, this is perfect.

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.

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.

Link for kefir grains in Description (3 dots icon). Full video to come on preserved lemons! (different methods & result comparisons 🍋🍋🍋)

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.

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…

Just made my first batch of soft boiled eggs in probably 10 years. I always struggled with peeling them. Thank you for this video

Not the first time I come across the method, but definitely the most informative one. (What's with the comments here? No she didn't overcook the rice, she bought it "precooked". She said the results weren't salty even with the simplest table salt you can find.)

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.

Merci

Яйца чистятся плохо если они сведие. Если старые, то чистятся легко. Только поэтому.

Dont know what i did. It failed. I got minute maid rice . What do i do with it then

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

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.

how long does it haft to sit for🤔

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.

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.

Most people put a lid over the pot when popping corn. Cause it goes flying and making a mess.

To peel boiled eggs, just put in a closed jar half filled with water. Shake vigorously for a few seconds and voila!

U can literally jus cover it in oil after u cut it and put it back in the fridge it will stay yellow

It should take you 10 seconds to peel them. At mensho, we peel 15 dozen eggs in 45 minutes or less.

So yummy 😋 😋

Lovely fondue pot, just got one the other week from a second hand store, mines copper, am looking for nice dippy bits ideas, thk U urs looks delicious!!!!!

Thank you.

Your channel is great. I found it yesterday. You should have more followers. Keep it up!

serrano is shitty ham...iberico is the real thing...

If you put them in the fridge overnight, why are the yokes still warm?

This is good idea 😅 lots of cooks allways over complicate things. This is much easier thanks .

How much was it??

Thank you. I would add Thai basil which u can grow or buy

just put it in a glass of cold water and shake intensly, the shell should be peeled in seconds

You’re sawing it not slicing it 💔💔💔

Interesting and thorough. Love the Mason jar and chip bag tips.

Mam you didn't knead the dough..?

I think this is the problem, maybe my eggs are too new? They are just crappy cheap eggs from the supermarket.