How To Cook Perfect Eggs Every Time
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00:00 Eggs are quick, cheap, and easy,
00:01 and if you don't have them in your fridge already,
00:03 you probably should.
00:04 Here are five easy ways to cook eggs perfectly every time.
00:07 You don't need much for these first two preparations.
00:10 All you need is a good nonstick skillet
00:12 that doesn't have any scratches on it,
00:13 a rubber spatula, some salt and pepper,
00:15 and a good amount of butter.
00:16 You wanna use a nonstick skillet.
00:18 Eggs are notoriously sticky 'cause of all the protein
00:20 and a lot of other stuff in there.
00:22 And you also wanna make sure
00:23 that you're not using any metal utensils on the pan itself.
00:26 First up, scrambled eggs, one of my personal faves.
00:28 Scrambled eggs, there's a lot of different ways to cook them.
00:31 This is the way that we prefer at Tasty Kitchen.
00:34 It's a good idea to crack 'em into a separate bowl first,
00:36 one in case you have any big chunks of eggshell in there.
00:38 If any shell does get into the bowl itself, totally fine.
00:41 Take an eggshell that you just cracked
00:43 and use that to go in and get the shell out.
00:45 While it might seem easier to crack 'em into the pan
00:47 and scramble them in there,
00:48 it's not really a good, even way to do it.
00:50 You'll have some big chunks of egg white,
00:52 some big chunks of egg yolk.
00:53 Just trust me, it's an easy bowl to clean.
00:55 Just throw 'em in a bowl first and scramble 'em in there.
00:58 So instead of adding milk or cream,
00:59 we just use a lot of butter.
01:00 You start with about two tablespoons of butter,
01:02 get it nice and foamy in the pan,
01:04 and when it's pretty much all the way melted,
01:06 we're gonna season our eggs with a bit of salt and pepper
01:08 and any other seasonings you want, and then into the pan.
01:11 We wanna keep our heat pretty low here,
01:13 and we're actually not gonna move the eggs at all
01:15 until we kinda see a little bit of the egg
01:17 setting on the sides of the pan.
01:19 When you start to see a little bit of the eggs set,
01:22 that's when you wanna take a rubber spatula
01:24 and from the outside in,
01:26 push the eggs towards the center
01:28 and kind of all around the pan
01:29 so that all the eggs are cooking pretty evenly.
01:31 When they're about 3/4 of the way cooked,
01:33 we're gonna do a real sneaky trick here
01:35 and add a few cubes of butter.
01:37 That's another tablespoon cut into fours or so.
01:41 We're gonna melt those cubes of butter
01:43 into the eggs themselves,
01:45 and they're gonna kind of emulsify, sort of,
01:47 this creamy, nice meltiness into the scrambled eggs,
01:52 and they add this really beautiful,
01:53 creamy texture at the end.
01:55 So we recommend taking them off
01:57 a little bit before you think.
01:58 The residual heat within the eggs
01:59 will continue to cook them
02:00 until they're the perfect doneness.
02:02 I mean, it definitely takes an art
02:03 and takes a little bit of time
02:04 to get the scrambled egg right,
02:05 but there's just something so good about it.
02:08 It just kind of hits all those salty,
02:10 creamy, fatty notes for me,
02:12 and I just really, really love having scrambled eggs.
02:15 The fried egg.
02:17 I think people are afraid of fried eggs.
02:18 I don't know, there's so many different ways to do it.
02:20 It's like, should the pan be high heat?
02:21 Should it be low?
02:22 How do you get that perfect color?
02:24 We're gonna do ours on a medium heat for the fried egg.
02:26 So add butter to the pan.
02:28 Add your egg into the butter.
02:30 So you want it to be hot enough
02:31 that the egg white is kind of setting when it goes in.
02:34 Let it start cooking,
02:35 and you wanna make sure that it's not so hot
02:37 that the egg white itself is, like,
02:39 going all over and boiling like crazy.
02:41 Add just a few drops of water at this point,
02:44 and immediately cover with a lid.
02:46 That's gonna create a good amount of steam in the pan,
02:49 so it's gonna help cook the egg white
02:50 without being on such a high heat
02:52 that the egg yolk will cook through as well.
02:54 At that point, you know, once it's cooked for a few minutes,
02:57 you have the world's most picture-perfect egg.
02:59 Really yellow, vibrant yolk.
03:02 The white is cooked through.
03:03 There's none of that weird, like, snotty bit
03:05 that no one likes, like, undercooked egg white.
03:08 It just takes maybe a minute or two with that steam on top,
03:12 and then you have a picture-perfect egg.
03:14 I mean, you could Instagram that.
03:16 There's a million things on the internet
03:18 of, like, how to get the perfectly hard-boiled egg.
03:20 We've tested a whole bunch,
03:21 and this is our tried-and-true method
03:22 to get your perfect boiled egg every time.
03:24 You want to put them over medium-high heat
03:26 'cause you want to bring them to a boil,
03:27 but you want it to kind of happen slowly.
03:30 So, similar to potatoes, we're doing this
03:31 'cause we want them to cook really evenly.
03:33 We don't want the outside to cook for the inside can.
03:36 Once it's at a rolling boil,
03:37 you want to take it off the heat,
03:38 cover, and set your timer between 4 and 16 minutes,
03:42 depending on how you like your yolks cooked.
03:44 And then once they're cooked to your liking,
03:45 you want to immediately take the eggs out
03:47 and put them into a nice bath.
03:49 That's gonna stop the cooking right away
03:51 to make sure that your yolk is gonna be cooked
03:52 to your preference.
03:54 If you leave them in the hot water
03:56 or just, like, take them out of the hot water
03:57 and don't cool them down,
03:58 then you'll get that, like, really weird, chalky,
04:01 like, grayish-green yolk, which we don't want.
04:04 And just as a visual, here are eggs cooked
04:08 at all of these different times.
04:09 You can see how much softer the yolk is at 4 minutes,
04:12 whereas 16, it's completely cooked through.
04:14 You can just cut them in halves or quarters,
04:17 throw them right on top of the salad.
04:18 They add, like, a nice amount of color and freshness,
04:20 I think.
04:21 They're also a really good snack as well.
04:23 But there's a million different recipes
04:24 you can use for hard-boiled eggs.
04:25 Poached.
04:28 All right, so for poaching eggs,
04:29 which I honestly don't think is too scary,
04:31 you want to use a big pot of water.
04:32 There's just, like, more room for the egg
04:34 to kind of move around.
04:35 And you want to make sure that your pot of water is,
04:38 I know this sounds crazy, but, like, at a hard simmer.
04:41 Like, you don't want it so boiling
04:43 that the water's really disruptive
04:45 and it's gonna shake the egg a ton.
04:47 But if it's not moving at all,
04:48 then the egg will just completely sink to the bottom
04:50 and there won't be any movement
04:52 rolling that egg white over the egg yolk.
04:55 Similar to scrambled eggs,
04:56 you're always gonna want to make sure
04:57 that you're cracking your eggs into a bowl first.
05:00 And then we're gonna do a whirlpool trick.
05:03 So you're gonna stick your spoon in, swirl the water,
05:05 and then that center whirlpool
05:06 is where we're gonna drop our egg into.
05:08 As it's slowing down is when you want to add your egg.
05:11 If it's still going too heavy,
05:12 the whirlpool's too fast,
05:14 then the egg's just gonna be like, "Whoa!"
05:16 You wanna let the egg go and do its thing in there
05:19 until you kind of can't see
05:20 any of that translucent egg white anymore.
05:22 With a poached egg, you want the egg yolk
05:24 to still be quite runny,
05:25 but again, no one wants, like, a runny egg white.
05:29 And that is a poached egg.
05:31 So we're gonna blot it, get all the extra water off there,
05:34 and then you're ready to eat.
05:36 So that's the traditional method,
05:38 but if you were doing a whole bunch,
05:39 we've got a trick for you.
05:41 So instead of a big, deep pot,
05:42 we're just gonna use, like, a saute pan
05:44 that has flat sides, like, three or four inches deep,
05:47 that you can put some of these heat-safe glass bowls
05:51 and have them completely covered in water.
05:53 And for this one, I can do, like, three,
05:54 maybe even four at a time,
05:55 depending on how big your bowls are
05:57 and how big your pot is.
05:58 And then, same deal,
06:00 you wanna crack your eggs into a separate dish.
06:02 But what I'm gonna do
06:03 is actually go from one dish to another.
06:05 And what that bowl is gonna do
06:06 is it's gonna keep the egg contained in that space.
06:09 This is cool because you can get
06:11 a nice, rounded shape every time,
06:13 but it's gonna look a little bit different
06:14 than your classic poached egg.
06:16 If you're just doing this
06:16 for your friends and family at home,
06:18 I don't think anyone will mind.
06:19 It'll still taste the same.
06:20 It's easier for you to do a whole bunch of 'em.
06:23 And then it's a little less intimidating way
06:24 to approach poached eggs.
06:26 Really good, nice, soft, delicate way to have an egg.
06:30 And it's also kind of an impressive way
06:32 to serve something that's pretty cheap.
06:33 I love poached eggs.
06:38 - Yeah.
06:38 Are poached your favorite?
06:39 Wait, do we know what your favorite--
06:40 - I think my problem is I don't have a favorite.
06:42 I like 'em all.
06:43 If I had children, they'd be eggs.
06:46 Can't really choose one, right?
06:48 Depends on the day.
06:49 (laughing)
06:51 (upbeat music)
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