As a Floridian I’m always grateful when cooks recognize that room temperature is vastly different depending on where you live.

@pangyre

2 жыл бұрын

Heh. I always say you can tell when it's winter in Florida because the coconut oil is solid again.

@mytech6779

Жыл бұрын

Similar near Tacoma, I have open windows from early April to mid October. So are we talking room temp on a chilly morning (mid 40s) or evening in Summer (~100)?

@jakecivis7402

9 ай бұрын

Man Florida is becoming the new California.

@unamericano

9 ай бұрын

@@jakecivis7402 The difference is it actually get's more than 10 degrees colder at night in california

@caidejs

8 ай бұрын

Now to recognize that water boils colder at altitude 😅

That five-minute egg breaks my heart. It will never know love or joy, having been smashed in its prime.

@joslin7196

4 жыл бұрын

Why is this the top comment on this video, it doesn't even have much likes?

@spammy3164

3 жыл бұрын

I wouldn't mind if I was smashed in my prime 🤷‍♂️

@Ariss102

3 жыл бұрын

You just remove top of the shell and eat it with a spoon on this special egg stand/egg plate w/e you call it and 5 - 5:30 mins here are only soft boiled eggs tbh. I consider rest as hard boiled because for me soft boiled can not have fully solid white :D So do not worry those eggs know a lot of love.

@oh-not-the-bees7872

3 жыл бұрын

@@Ariss102 what you call a soft boiled is called raw. The egg whites should ALWAYS be solid or you risk food poisoning

@timotheus34

3 жыл бұрын

@@oh-not-the-bees7872 I also like my soft boiled egg at ~5:30. Yes there is a small chance of salmonella infection, but to avoid it you´d have to cook the egg completly through because salmonella would also be in the yolk.

"Room temperature can be anything from 15C-30C" *Cries in Indian*

@PLANDerLinde99

4 жыл бұрын

Do Indians cry curry?

@PLANDerLinde99

4 жыл бұрын

@@roflmaoseinsohn9568 Ah of course. Should have known

@higherpower254

4 жыл бұрын

Bruh, ever been to Shimla???

@n1k000000

4 жыл бұрын

20-25c, cries in finland xD

@madscientistshusta

4 жыл бұрын

Cries in confused American

Eggs is my favorite food ever and this video made drool like crazy...

@taki.8127

3 жыл бұрын

@Shreesh Bhaugeerutty yes even a the start I am already dizzy

@Something-dl2bc

3 жыл бұрын

That’s a bit wierd ngl

@rabuschas.8878

3 жыл бұрын

I don't gonna say its wierd but

@rabuschas.8878

3 жыл бұрын

I don't gonna say its wierd but

Two years late to the game, but I still found it! Perfection at 6:30 😋

Kenji Lopez does this very thoroughly in his book "The Food Lab". He is very nerd level in his cooking and can save you a lot of effort of discovering many of these things yourselves.

I am having breakfast while I watch you cook eggs and now I am really craving them. I want to try the 6:30 minutes egg! Thank you for being so informative and funny in your videos, I love them!

Sous vide egg cooking madness. It needs to happen. :) Different temperatures and different times in a giant spreadsheet.

@ragnkja

2 жыл бұрын

We tried that once, and I’m honestly not a huge fan. If you compare eggs with the same yolk firmness, the sous vide eggs have much looser egg-whites than normal boiled eggs.

@conoruddin654

2 жыл бұрын

62 degrees 90mins

@leahmcglashan9513

2 жыл бұрын

@@ragnkja Same, we had it in 65 degrees celcius for 90mins, yolks came out perfect but the whites just slid right off. Would have been nice to get the whites a bit firmer without overcooking the yolk

@ragnkja

2 жыл бұрын

@@leahmcglashan9513 You can lower the temperature to keep the yolk from cooking (although you probably *want* it to get slightly firm), but it's just as easy - and faster besides - to just cook the eggs normally.

@mytech6779

Жыл бұрын

@@ragnkja I have read several processing science sources that say egg yolks pasturized to 63c for short time are slightly thickened compared to 60c for extended time, which indicates yolks start cooking at 63c. And liquid whole egg is pasturized at a minimum of 60c and held for 3.5minutes. Pure whites just start coagulating at 59c but they become noticeably difficult to foam into meringue when pasturized as low as 56c. Which along with your sous vide info tells me the mixture of proteins in eggwhite denature over a very wide temperature range, much more than 60-65c.

Alex, there's only one issue I take with this. Boiling eggs is inconsistent as the temperature of the water drops when you introduce certain numbers of eggs... I think you should also look into this for consistency of cooking, maybe consider steaming the eggs (as steam is at a constant temperature?)

@ocean514

6 жыл бұрын

Lief Ericson Also altitude must be taken into account

@DavidMullins1

6 жыл бұрын

What about density displacement too? I used to measure the water in the pot to just cover the top of the uncooked eggs with tap cold water. Then start the boil. one 100Deg is reached then either switch off or count to 3 mins for perfect soft eggs, but dip in cold water on 3 mins, otherwise it keeps cooking as temp is above 65deg. My way big or small eggs is the same method, but I noticed white organic eggs need 20 seconds longer. I never figured out why but assume has the do with protein/Calcium density of free range eggs, shell is harder.

@rich1051414

6 жыл бұрын

I add my eggs to boiling water for consistency. Eggs also cook more evenly if you cook them from room temperature, but I don't recommend you do that if you are in a restaurant. Good way to have the doors locked.

@LBellatrix

6 жыл бұрын

Cosigning on the Instant Pot. I only make 1-2 soft-boiled eggs at a time but they always come out perfect. Manual 3 minutes followed by quick release.

@andredanobrega6493

6 жыл бұрын

not to forget the temperature the water boils at in your altitude. it can be very tricky to do a universal guide on this

Frenchie says, "Audible." I hear "olive oil."

I love the spread of different times. It’s nice to see the changes, and would really enjoy seeing a comparison of elevations in boiled eggs. I know it’s not easy for anyone at a high/low elevation to follow these recipes.

I'm up at 3:40 or so in the morning and this brought a smile to my face. Another good one, Alex.

Absolutely love eggs, both baking and cooking with it! Great video Alex, maybe you need to try my egg curry next??? :)))

@FrenchGuyCooking

6 жыл бұрын

Chetna ! Good to see you here :) Yes I should do that

I have always cover the eggs with cold water and put on hot burner, when the water starts to boil I remove the pot from the burner and let it sit for 7 minutes. I get perfect soft boil eggs every time. The same with corn on the cob except the corn sits for 20 minutes and perfect corn on the cob every time. I'm sure my mom taught me that.

I also found that the 6 and a half minutes was also a perfect time for me in most cases, usually I buy small/medium eggs so I actually can go down to 5 minutes and 30 seconds and they come out gorgeously. In any case, I just love your approach to figuring stuff out, can't get enough of these sorts of videos! I can see the passion in anything you decide to tackle!

I'm less than 30 seconds into this video and I'm already grinning. Alex, your enthusiasm is so infectious!

Loved this process and edit! And also eggs, OM NOM

This guy is bold, I love it.

This is the best soft boiled egg video I’ve seen. Lots of “timing” for the perfect egg. Thanks, Alex!

You're absolutely out of your mind. I love it

You are a funny, darling, mad scientist cooking genius. The whole package.

absolute madlad

Alex, always amazing. I agree with your choice of cook time, and man...that music was rocking my world tonight as I watched! Thank you.

Sapiens is a phenomenal book. I too walk around everywhere with my headphones listening to audiobooks. I also want to reiterate how much I appreciate your ramen series, it has reignited my love for cooking and experimenting in the kitchen, thank you!

A garotte! You’re brilliant! Thank you! I used to make soft boiled eggs for my dad, put the cold eggs in cold water then heated to boiling then counted the time then. I took them out of the water at 3 minuets. Then break through the shell to the center with a spoon and scooped out the egg into a bowl and eat with buttered toast. Yum!

You kept saying, "Audible" and I kept hearing "Olive Oil." LOL Huile d'Olive Audible

One of the few channels I will watch your sponsor spots. You show how long it will go, and your vids are the BEST.

Brilliant ideas executed thoughtfully

Actually refrigerated eggs can be anywhere between 0 and 10°C depending on the shelf where they are stored and the setting on the refrigerator. Even with a setting of 4°C, the difference on shelves can range from 1° (bottom shelf) to 7 or 8°C on the top - for a newer refrigerator model. As such it is recommended to keep different food on different shelves. Eggs most notably higher up or in the door storage area. Source: Am cold appliance engineer. P.S: Absolutely ADORE your channel, I've grown so much with my cooking skills since watching you. Thank you Alex, keep up the great work! =)

@IrmaU94

4 жыл бұрын

But to be fair it is a bit more precise i guess. I also found that you just need to figure out what works in your environment. I live in the Netherlands and i only store my eggs in the fridge during the summer. In my case it gives me a second difference. Room temp for me is the same as Alex' eggs minus 30 seconds.

My perfect boiled egg involves a pan of boiling water. Place your egg in the boiling water for exactly *one minute* after exactly 60 seconds (use the timer on your phone) switch the heat off, place a lid on your pan and give 6 minutes resting in the hot water for soft eggs, 7 minutes for hard yolks. Perfect eggs each time.

I keep coming back to this video for the visual reference and I adjust depending on what I'm going to do with my eggs. It works like a charm! Thank you Alex!

This kind of systematic and methodical approach is why I like watching this channel. You really are a true scientist.

If you have your own chickens, leaving them unwashed and unrefrigerated makes them last longer. Washing them before the time you intend to use them makes them spoil faster because it removes the natural biofilm protecting the porous exterior (shell) of the egg. Also, with farm fresh eggs and especially pasture raised eggs, the membrane will stick to the egg much more during boiling--steaming (I just use a double-boiler) produces a far superior shell-peel. Also, using slightly older, not just-laid eggs is best for steaming, because the fresher the egg, the stronger the membrane. EDIT: Thank you for the kind comments! I do know that washing the eggs is largely a North American thing (US and I believe also Canada do this), my comment was mostly for people in those places who do not know that this is an option, and also to educate as to why it is better in the first place not to wash because a lot of people in places where eggs are unwashed may not know precisely why it is that way. Thanks again :)

@Dejoblue

6 жыл бұрын

This is also why in the US commercial eggs must be refrigerated and EU commercial eggs do not.

@Joshiyoshi13

6 жыл бұрын

i tihnk only US washes them, here in AU we dont, i ive heard/read a majority dont as well

@avedafaye1366

6 жыл бұрын

Dejoblue true. My comment was mostly for educating those who are in the US and Canada (i believe they also wash and refrigerate) who don't realize this is an option.

@danasaylor7046

6 жыл бұрын

I live in the US and never wash fresh eggs. Everyone I know who has chickens does the same.

@avedafaye1366

6 жыл бұрын

Dana Saylor bravo for keeping chickens! More people having control over more of their food supply is essential to increasing personal and national food security! generally people who already have chickens know this and practice it, yes. Again, I am sharing the information for people who may not know about the options they have or why it matters

Hey Alex , If you pinch a small hole , with like a needle , in the wide side of your egg , you will prevent them from cracking. no towel needed :D

I never would have thought a Frenchman would teach me everything I wanted to know about Ramen and now the best soft-boiled egg. tres magnificent!!! Thank you sir.

Amazing work as usual!

His accent is :ok_hand_emoji:

@user-wo1cj6qr5b

3 жыл бұрын

":ok_hand_emoji:" woah

@vivaciousmyosotis

3 жыл бұрын

What?

@elricmiller9378

2 жыл бұрын

👌

He's kinda geeky, goofy, and adorable.

I love your content Alex!! Science and complete demand for excellence every time!! Love it.

Glad to see im not the only one trying to get these soft boiled eggs just right... Literally just did this for breakfast 6-7ish was my gem too. Trying soft boiled pickled eggs as we speak, for my noodle soups of course !

Another thing to point out: you made a handful of eggs at the same time! So, 6 minutes and 30 seconds can be overkill if you need to cook one egg only. The amount of eggs cooked together, also the heat given by the cooktop, can vary dramatically the results! And what if the eggs are cooked in a pan while keeping stirring it? Of course, with care to not break the eggs, but the purpose is to maintain equal temperature throughout the pan.

@NightMind0

3 жыл бұрын

or you'll need the same ratio of eggs to water

“Audibole” 😂 gotta love this accent

Love your spirit and videos!

Been watching your series, loving it so far! As for the egg - I could recommend doing a small hole using a needle at the bottom of the egg before boiling. Simple process that helps with the cracking of the egg, making it much more comfortable! Blew my mind when I figured that out!

This is the episode you are suposed to dig out the sous vide circulator. My go to is 13 min at 75°C

@Me-by8qi

6 жыл бұрын

Is it really better? I like my eggwhite fully set and my yolk soft. I think this way is pretty perfect.

@jacktheripperVII

6 жыл бұрын

Trust in Dog It will be similar to a poaced egg if you had that before but you can play wit temp and time if you want it difrent

"spread it like butter" I'm sitting here from a lifetime of trying and failing to spread refrigerated butter, non refrigerated peanut butter and assorted jams like..."What, in frustrating, bread-ripping clumps?"

Best video on cooking eggs. period!

This is by far my favorite series on KZread. I dream of making videos like this one day

Hoppy Easter Peeps! 🐤🐣🐤

4:50 "IT'S RAAAAW."

@lowlight1063

4 жыл бұрын

nah dude i know its a refference to gordon ramsey, but its actually cooked enough to not get poisoned by salmonella, yet i would like you to notice the fact that salmonella poisoning is a rare thing

really a good approach. great Job

Your videos are the best Alex.

Entertainment while learning a "new" skill, A1

Next video, #6 ramen addiction episode, perfect ramen egg, tea egg, brine egg, plain soft boil, what's best, and what's best way for the best!!!!! Salut!!!!!

@livingchaosmatrix

5 жыл бұрын

I wish it would happen...

Your videos are amazing! Thank you for taking your cooking so seriously!

Your videos just make me so happy! 😄

but did he use large or medium eggs!?

The only variable you didn't account for is that water boils at different temperatures depending upon you elevation. The change in elevation causes a change in atmospheric pressure which will effect the rate at which water vaporizes. Thus, a decrease in atmospheric pressure (rise in elevation) will result in a lower temperature your water boils at. The boiling point of water, 100 Centigrade is only true for sea level atmospheric pressure (101.324 kPa). This is why some cake mix boxes will give differing cooking times based off your elevation! If you're interested in finding your own boiling point based off your atmospheric pressure you can use the Clausius-Clapeyron relation

@rosepearl7092

4 жыл бұрын

I was thinking the same thing. To get my eggs to where Alex gets his at 6 min 30, I can only boil for 5 min 30.

This is the most useful information ever!

Bon! Good control of the process and conclusion. I like this sort of basic video. Your banter was excellent as well. Good one!

Him: "Audible" Me: Olive Oil

You should try steaming eggs, they cook more evenly

@oofin7868

6 жыл бұрын

snigelsallad And in my experience, you don't have to ice bath it.

@HanHorlings

5 жыл бұрын

@@SimonWoodburyForget I'm not sure if the temperature of steam in a pan (which will vent when pressure gets too high and does not run out of water in liquid form) varies in a way that influences the cooking of eggs for 6 minutes.

@HanHorlings

5 жыл бұрын

@@SimonWoodburyForget Interesting. I have steamed dozens if not over a hundred eggs with similar results every time. 1 or 6 eggs in the same pan does not make a difference for the result, even though size of the egg does. Not sure why you have different results. I think cold air does not get introduced into the pan, since the water is still boiling and the steam prevents any cold air from entering the system. Boiling dry only happens (for me) when leaving the heat on the highest setting. We are not creating a pressure machine that has to drive something, so the heat should be on the lowest setting possible while still leaving the water at the boiling point. My 'setup': eggs in pan, 1 cm of water, lid on. Get to boiling point, lower heat. Steam for 6,5 minutes. Perfect every time. (for my taste that is). Differences are minor, most likely due to size of egg, age of egg or similar.

@republikadugave420

4 жыл бұрын

Starting from cold water solves that problem...

Love your approach! hahaha And love the book you are hearing, I am currently reading it and enjoying very much

You jumped into a very deep topic, Alex! There are sooo many factors in how to cook eggs.

Water temperature drops quite a lot when you drop such a large mass of cold eggs into it. Cook only one egg at a time, in a large water bath with stirring..

@lindenlonstrup3326

6 жыл бұрын

Also, I'm a huge fan of your approach. Have you seen any of the stuff by Heston Blumenthal? He also brings a very scientific approach to cooking

@Apathymiller

6 жыл бұрын

Linden Lonstrup yes heston feasts, ive enjoyed his channel

@ohrats731

6 жыл бұрын

I like to steam my eggs. You don’t have to worry about temperature change that way

@Apathymiller

6 жыл бұрын

Lily A. ill have to try steaming them, ive never done that b4. do you still do it for around the same amount of time? like 6 and a half or 7 mins for that congealed white and ever so slightly congealed yolk?

@ohrats731

6 жыл бұрын

JoshuaApathy Miller yeah that sounds about right. If you google it there should be instructions, I don’t want to accidentally lead you astray

Question. Why you put a cloth in your boiling water??;

@m2nesli

6 жыл бұрын

fresh egg have a tendency to sink in water.. my mom use the same technique it's to prevent the egg to hit the bottom of the pan too hard and crack ! ^^

@bersercker

5 жыл бұрын

also staying in contact with the bottom of the pan would cook them faster messing up the timings.

Alex, thank you so much. I always am impressed. Thank you for getting me to make my own sour dough!

Love this guy

You do a netflix series

"I keep my eggs in the fridge." Entire US: **gasps** ...wait

@Silver-Freddy

4 жыл бұрын

Lol everyone I know does that, store bought eggs are too old to keep on the counter. You dont really need to refrigerate backyard eggs tho if you’re not planning on saving them

@kuangsheng3891

4 жыл бұрын

Keeping them in the fridge fresh or store bought makes them last longer, however you don't buy them from a fridge then take them home because the eggs sweat and it degrades them. Warm in store and cold at home is best combo.

This is so usefull and totally crazy at the same time. I love it

Alex, you are a wonderful presenter - thanks so much.

But at what altitude were you cooking them???? Altitude affects time of water boil

@cashmoney3801

5 жыл бұрын

Yeah no not really if youre living in a normal area

@rowanguy9528

5 жыл бұрын

@@cashmoney3801 don't know where you live, but much of the world isn't at sea level.

@rowanguy9528

5 жыл бұрын

@@cashmoney3801 for every 500 ft (152m) above sea level water boiling point decreases by about .5 celsius

@cashmoney3801

5 жыл бұрын

@@rowanguy9528 yes, but you cannot make a significant difference by being in any significant country(like okay when you live in himalaya thats a diferent story

@rowanguy9528

5 жыл бұрын

@@cashmoney3801 many cities all over the world like Calgary in Canada is above 1000 metres above sea level. And that's not even that much compared to many places

We need to talk about rehab

@taldelbari1597

6 жыл бұрын

lol

Where was this video when i needed it 3 weeks ago XD. Ended up doing the same Expirement myself. Love the videos man, keep up the great work

Your passion for food is obvious in every video. Thanks for the good content :)

You have to put it in the cold water, then heat up until the water is boiling. As soon as it starts to boil you start a timer. Depending on the size of the egg 3 to max 4 minutes.

@5illyMe

6 жыл бұрын

Daniel Schellein Why do you have to do this? What are the advantages?

@xandrios

6 жыл бұрын

My stove takes twice as long to heat up than yours. You’re sure that theory still holds up..?

@XSCALEAlliance

6 жыл бұрын

Agreed on this one. The advantage is that you don't have to worry about egg size because the larger the egg the longer the water takes to come to a boil. And, at sea level, 4 minutes is perfect.

@spinnoxx

6 жыл бұрын

5illyMe there is not really a advantage. It's just more energy efficient. XD

@spinnoxx

6 жыл бұрын

xandrios it's not a Theorie. I HAVE PROOF !!!! XD and also idk just try and you tell me.

Did you try 64° Sous Vide?

@patrickkeller2193

6 жыл бұрын

I have seen someone try that before, they ended up with a hard yolk and a runny white. Alex got some wrong info when he looked up the temperatures, while the white starts to set at lower temperatures it needs a bit higher temperatures than the yolk to actually harden.

@bluntnicholas

6 жыл бұрын

This is the way to go......

@Verkehrskegel.87

6 жыл бұрын

Patrick Keller they must have done it wrong then. I tried it the same way, 64°C for 1 hour and had a, for my taste, too runny withe but great yolk. But it held its form okay. A bit like a poached egg.

@5illyMe

6 жыл бұрын

Patrick Keller The temperature most likely went over 65 degrees celcius. A few degrees up or down will make a huge difference. You need a good sous vide machine that properly circulates the water. If the white was still runny and the yolk firm the temperature was too high for too short a time. Lower the temp to ~63 C° and cook for an hour and you'd get a creamy yolk and firm white.

@thorbennielsen3845

6 жыл бұрын

Or 65C

The Barefoot Investor!!! 1st book on your audible.. best Aussie financial guru!!!!

I really appreciated this video

3:48 i thought he said _“olive oil”_ instead of _“audible”_ and i was like, _of course he uses olive oil, he’s a cook after all_ 🤦‍♀️

Homicide with the 5 min egg!!

I went for 6.30mins and they turned out to be just perfect for me! Merci!😋

Loved this video.

I absolutely HATE eggs. But when Alex uploads, I watch.

@VolosVibes

6 жыл бұрын

You should watch "HowToBasic" if you hate eggs...

@jonjohns8145

6 жыл бұрын

Just think of them as liquid Chickens .. :)

@UberBiji

6 жыл бұрын

how can you

@abelortega5388

6 жыл бұрын

How tho, they are the perfect food. All u need is salt and ur set

@hidde3064

6 жыл бұрын

Abel Ortega perfect food aha. What about the saturated fat and cholesterol that kills you from the inside out...

Systematic: 1. Add eggs to cold water, water should be an inch over 2. Bring to a boil 3. Remove from heat, cover. 4. Runny: 3 min; less runny: 4 min; firm but soft boiled: 6 min; hard boiled but creamy: 10 min; hard boiled: 15 min. 5. Add to ice bath.

@patrickkeller2193

6 жыл бұрын

That's not a very good system, depending on stove, pot and weather boiling water can be vastly variable, that's why you should add them to hot water not cold.

@rich1051414

6 жыл бұрын

8 minutes if you add the eggs to boiling water for 'medium boiled'.

@MrAntiKnowledge

6 жыл бұрын

That's how I do it (well I just use cold water instead of an actual ice bath) 12 minutes and you get a solid but moist yolk, perfect.

@unixnerd1

6 жыл бұрын

6. Realise you wanted a hot egg.

@AirrowRocket

6 жыл бұрын

You are absolutely correct.

So useful. Thanks Alex

ur videos are almost always fun to watch alex! ur so cute and happy

Audible = Olive Oil? Did anybody else hear that?

@kochka22

6 жыл бұрын

Lol, I did :)

@kattebelletje

6 жыл бұрын

Yes! I was looking for the bottles of olive oil, when he said that ;-)

I thought you said olive oil instead of audible

Super useful as always! ☺

Thank you Alex!

Boil in half amount of water for half the time. Covered for the rest of the time, perfect "6.5" eggs every time

@Znowin

6 жыл бұрын

water boils at 100 degrees, the amount of it doesn't affect that

@MiggyManMike

6 жыл бұрын

No but half of it being in air effects the thermal characteristics under which your cooking it, the air and water conduct heat at different rates.

@ArrKayCee

6 жыл бұрын

MiggyManMike - if the egg is not submerged it will not cook, and it will most definitely not cook evenly.

@idontevenknow3707

6 жыл бұрын

I dont think Mike meant not submerged, just less water.

@MiggyManMike

6 жыл бұрын

If the egg is exposed to heat, it will cook, physics doesn't care if your in water of not.

..., thirty nine, thirty ten 1:49 :D

super démonstration sur le temps de cuisson

i thought I was obsessed about soft-boiled eggs! Great video thanks!

Happy Resurrection Sunday everyone.

I don't like runny yolk. I prefer 9/30 one

Thanks a lot Alex, had some eggs this weekend and went for the 6:30 egg. It was spot on. What a coincidence that the egg that had been in for 6:30 happens to. Show up at 6:30 in your video 😂 I really enjoy your channel! Keep up the good work! Salut from Les Pays-Bas.

Thank you, I needed this. Very helpful.