I Tested 3 Ways to Make Hard Boiled Eggs (Cold Start vs From Boiling vs Steamed)
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- čas přidán 25. 07. 2024
- Have you ever wondered what is the best way to cook hard boiled eggs?
With so many methods out there, I tested 3 popular ways to see which results in the perfect boiled egg!
Timestamps:
0:00 : Intro
0:46 : 1. Cold Start Method
1:41 : 2. Boiling Start Method
2:02 : 3. Steaming Method
2:31 : Peeling Eggs Comparison
4:09 : Overall Comparison
#hardboiledegg #cookingeggs #eggs
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With steamed eggs it's essential to know that the more eggs you are cooking, the less empty area you need to have in the steaming basket. If your steaming basket was full of eggs, they would cook very quickly. Your container was huge, with only two eggs in it, so it would take forever to steam them. Ideally, you want the steaming basket area to be just a little bit bigger the the sum of the size of all the eggs you're cooking.
Interesting insight! I may try it with more eggs in the future to see how it works, but considering how well a boiling start works for me, I may not ever bother with steaming again :)
@@NoFrillsKitchen I use a little egg cooker device which can cook up to six eggs at a time, and it takes about 5 minutes to steam them to a medium firmness. The amount of water I put in it (for the amount of eggs I want to cook) determines how well done the eggs will cook. I use the supplied measuring cup which has water level markers on it, marking how much water to add to the cooker. It automatically turns off and sounds an alarm when the eggs are done.
It's very convenient, and it's small.
I forgot to mention that you should pierce the top of the eggs before you steam them. The measuring cup on my device has an egg-peircing piece on the underside of it.
It takes almost no time to heat up, so the eggs start cooking almost straight away.
For me, if I'm cooking from one to six eggs, it's the way to go, and the device can be left with no danger of forgetting about it, because it automatically turns off when the eggs are done.
I steam eggs for 8 minutes for soft up to 10 minutes for a hard yolk. May take longer than boiling but can be done with a timer completely unattended whilst I do other things. They also peel easily
Dan O's short clip confirms - in boiling water 9 minutes, then move off burner, sit in hot water 5 minutes.
Drain, and cover with ice for 10 minutes.
Then, easy peel.
Interesting method!
I have a different way of cooking hard boiled eggs. First I fill my pot with very hot water from the tap enough to cover the egg, then I place the eggs in this hot water and leave it to warm up for say 5 minutes. Then I put this on top of the stove and bring the water to a boil, without risking cracking the egg. Simmer for 7 minutes for very slightly fluffy yolks and 10 minutes for egg salad consistency.
Do they peel easily? I use the cold start method because using the boiling start method sometimes cracks an eggshell which makes a mess and is a waste of an egg. I will try this method with very hot water.
Interesting method! Do you find that they're easy to peel? From my understanding (and anecdotal egg-boiling experience), eggs with a thicker shell are far less likely to crack when boiling and I think it has to do with the common breeds of chickens depending on the locality. I found eggshells to be really thin (and, therefore, much more prone to cracking) when I lived in the Czech Republic but they are much thicker here in Australia and I've quite literally never had an egg crack while I'm boiling it here.
@@vhoov2218 OH YES. I don't use an ice bath although that is obviously the most effective way of shrinking the body of the egg from the annoying membrane surrounding it..
I take the whole pot and pour out the hot water and run the eggs in cold water for about a minute THEN I shell them under water in the pot Works a treat.
@@NoFrillsKitchen above reply to vhoo2218 about peeling. I live in Tasmania and shell must be thinner than where you are. Doesn't happen often but when it does it is the most annoying thing ever.
Agree it's super annoying when it happend! I'm in Victoria - it may just be the brand of eggs I tend to buy have thicker shells. Who knows?
I routinely use the steam method. Yes, it takes a minute or two longer that boiling, but precision to get the eggs out of the heat is more forgiving than boiling. (least precise is boiling from cold). Things to know: the distance between the boiling water and the eggs matter. It looked like you had a pot with 6 or 7 inches between the water and the eggs. Your steamer basket also added a fair amount of additional area for the steam to have to move around in. That additional area, both below and above the eggs is area for the heat to wander into that is not doing anything to your eggs. The water in your demonstration looked like it was a gentle boil. I use a more vigorous boil to generate more steam. I also start with the lid on when heating up the pot, so that everything has already absorbed the heat it can handle. Lastly, your ice bath is more of a water bath with a few ice cubes added in. I good ice bath is all ice with only enough water to fill the gaps between the cubes. That will give you water around 32 degrees F, whereas what you had was more likely around 50-55 degrees. The difference in those 15+ degrees is significant for both stopping the cooking in the yolk AND in the peeling ease.
I use a 6" tall pan and a steamer insert that lets the eggs sit less than an inch above the water. The lid is a good seal to ensure there is a small amount of "pressure cooking" going on. The pan I choose will be based on how many eggs I want to cook. I want them to cover one layer without too much room to roll around in. Eggs that are 57-62 grams (the larger of the size large egg) take 13 minutes. 52-55g take a minute less. This is based on taking the eggs from the refrigerator and putting them directly into the steamer basket.
Of the three methods, boiling from cold water is the worst. From the time it starts until it is done is the longest of all methods. It also has the slowest peeling (due to the most adhesion.) Next best is boiling eggs by starting in boiling water. This is the fastest, particularly for second and third batches. The extra water to be heated usually takes more than the two minutes spent making steamed eggs. These probably peel the easiest, but are more susceptible to cracking compared to the other methods. The intensity of the heat means that stopping the cooking at the yolk is harder. There is more heat in the egg that needs to be cooled than in steaming. Steamed eggs are easier to control the cooking of the inside of the egg and are about as easy to peel as a hot boiled egg. The green sulphur line on the outside edge of you hot boiled eggs are the result of not stopping the cooking fast enough.
Other tips: Piercing the fat end of the egg right before cooking will get rid of most of the flatness you see in your eggs. Also, you don't need to peel under running water. (That helps wash away shell chips.) Storing the eggs in water after cooking will help with peeling as will peeling them when they are slightly warm.
Super interesting insights! Thanks for that :) My general hunch was that my eggs were too far from the steam when cooking them, so I may have to try again with a bit more water (or a different steamer basket)
I travel and carry an air fryer. That is how I hard boil my eggs in the air fryer.280. Degrees Farenhiet for 12 minutes and let cool in the basket.
Wow, I've never even heard of this method! I've never owned an air fryer, so not something I could test for :)
I get a cup of water boiling and then put the covered steamer basket with my eggs on for 10 minutes and then put them in an ice bath. They turn out perfect (like your boiling start) every time. I have never had an egg that wasn't fully cooked using my method. There was a flaw in your process.
I'm happy that method works for you! I'm really not sure why it didn't work out the same way, but if I'm getting the same results with an easier method (ie boiling start), then I'm going to stick with that :)
What are ayegs?
I always start with cold water and use highest heat for 12 min. Ice bath just until eggs cold. They peel better than her start in boiling water.
Interesting - happy that method works for you!
I am a experienced egg boiler. It is without question easier to peel eggs when starting with boiling water. Steaming works great, too, but the steaming method in this video was flawed.
Agree with all of your points! From my perspective, considering how simple it is to mess up the steaming method, I can't see how it's worth it when compared to a boiling water start. Unless the results are drastically better, I'm not convinced it's a good method :)
@@NoFrillsKitchen When boiling, say, a dozen eggs at a time it is not easy to start them all at once. So, I will fill a steamer basket with the many eggs and then place them in a well sealed steamer. Steam 12 minutes then ice bath. I also puncture the blunter end of each egg with an egg pinner to prevent shell splitting and to eliminate the dimple. Thank you so much.
Super interesting!
One problem with method two. . . dropping eggs in boiling water. . . I have found around 20% of the eggs will crack in the water and ooze out the white.
That is super annoying! It's not a problem I have often, but hate it when it happens
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Glad you liked the video!
Put salt in water when making boiled eggs
Thanks for the tip 😊
To save money I had planned on making pickled eggs for a quick snack. I was contemplating what was the best method, there's also a way to store fresh eggs in mineral oil like finding Americans who win Western wagons start this way eggs 🥚 last for months.
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Super interesting!
@@NoFrillsKitchen Keep up the good work great quality video and audio.😁👍
Thanks :)