Every Way to Cook an Egg (59 Methods) | Bon Appétit

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– [Amiel] Hey, everybody.
This is Amiel Stanek, Editor
for Basically at Bon Apetit,
and this is Almost Every
Way To Cook An Egg.
First we did chicken, now we’re doing egg.
This is an egg.
Ovular in shape, they come
in a lot of different colors,
but there’s not a whole lotta
on what’s on the inside.
Size, however, does matter
as it effects the cook time.
So for consistency today,
we’re just using large, brown eggs.
When you crack them, you can
see that they’re comprised
of a runny white and the
yellow-orange center or yolk,
which both contain different
proteins that coagulate
or harden at different temperatures.
So just a few degrees of difference
in cooking temperature or time
are gonna have a profound impact
on how the final egg turns out.
We’re gonna take these eggs
and cook them in as many ways
as we can possibly think of,
so you can see the process
and the end results.
[cymbal crashes] Raw egg.
Okay, we could start this
video on all of the ways
to cook eggs without also doing
a few ways to not cook eggs.
You know, people eat
raw eggs all the time.
But we’re just gonna take an
egg, crack it into a glass,
it’s nice and cold, and
that is an egg shot.
[dings] This is literally just
an egg cracked into a class.
There’s nothing else going on, cheers.
It doesn’t actually taste like that much
’cause there’s no salt or
anything else in there.
So it’s just kind of a
weird textural sensation.
[cymbal crashes] Prairie oyster egg.
A raw is a raw egg.
But a raw egg once your put it into a cup
and put little bit of
salt and some Tabasco
and some Worcestershire on it,
well then, you have what’s
called the prairie oyster.
[dings] Apparently this
is good for a hangover,
though I have my doubts.
Let’s give it a shot.
It definitely tastes more than a raw egg.
The smell is really hard
to get out of your nose
once you’ve swallowed it.
But we’re not done yet.
[cymbal crashes] Amber Moon egg.
We’ve had a raw egg, we’ve
had a prairie oyster,
now we’re gonna make something
called an Amber Moon,
which is basically all of
those things plus liquor.
Now, it’s a cocktail. [dings]
Alright, there it is an Amber Moon.
Bottoms up, cowboy.
Hmm, it’s spicy, it’s salty.
The only thing that’s hard
is actually the qunatity of liquid.
But I actually think
that if I was hung over
and I drank this, I would
either vomit and go back to bed
or move on with my day
in a pretty cool way.
[cymbal crashes] Sunny side up egg.
What we’re looking for here
is no color or crispiness
on the white, and then
a yolk that’s just runny
and ready to burst.
We’re not gonna flip
it, little bit of salt,
and there you have it.
Our sunny side up egg. [dings]
This looks like an emoji egg.
The white is kind of slippery
in a really appealing way
and that yolk is ready to
pop, it’s barely gelled.
This is what you want for your rice bowl
or on top of something
like a mushroom toast.
It’s delicious and very simple.
[cymbal crashes] Olive oil fried egg.
This time crispiness is
the name of the game,
so we need high heat.
Throwing on my salt, and
that, my friends, [dings]
is an olive oil fried egg.
You have this nice contrast
between these really crispy lacy edges,
and then right here
it’s just barely cooked.
Mmm, so you’re getting a lot
of flavor from the olive oil
and a nice textural contrast
between the super rich, oozy yolk
and this almost almost pork-rindy white.
This is definitely one
of our favorite ways
to cook an egg.
[cymbal crashes] Olive
oil fried and basted egg.
We’re gonna fry another egg
but this time we’re gonna baste it.
Which means we’re gonna
spoon hot olive oil
over the top of the egg while it cooks.
[pop] Ooh, yeah, that hurt.
Doesn’t feel good but we’re
not gonna be a baby about it.
[dings] So the biggest difference here,
where the last time we had a little bit
of uncookedness right around the yolk,
here it’s completely cooked.
Mmm, that tastes great.
And this is a great way
to make a friend egg
for somebody who’s kind
of likes that runny yolk,
but is squeamish about uncooked white.
[cymbal crashes] Olive
oil fried and steamed egg.
This time instead of basting
the egg with hot oil,
we’re gonna add a little
bit of water and cover it,
which is gonna produce steam
that’s gonna help to cook the egg.
And we’re gonna leave it in there
for probably about a minute.
[dings] So right off the bat,
you’re definitely seeing quite a bit
of this crispy outside part
and it’s pretty well brown underneath.
You still have that nice runniness,
but again it’s much thicker
than some of the other yolk
that we’ve been dealing with.
Mmm, it’s good.
Over easy, over medium,
and over hard eggs.
We’re gonna cook them for
about two to three minutes
on this first side.
And the only difference
between these three eggs
is once we flip them, they’re
gonna spend different amounts
of time on that second side,
which is gonna dramatically
change the texture of the yolk.
So here we have our three
[dings] classic diner eggs.
So over easy, you can see the
white is still super tender
and then the yolk is just barely cooked.
It’s very fluid and runny.
The over medium, the yolk is definitely
a little bit more cooked, it’s thicker,
and kind of oozing out a lot more slowly.
And here with the over
hard, you can see the yolk
is completely cooked.
It almost looks like an
eight-minute boiled egg
or something like that,
and the white is definitely
a little bit rubbery
for that one.
So something for everyone.
[cymbal crashes] Salt block fried egg.
The idea here is that
it retains a lot of heat
and it’ll maybe season the egg somewhat.
It’s also taking a
really long time to cook.
[dings] So there’s your
salt block fried egg.
It’s good but it’s definitely
not the most efficient
or effective way to cook an egg.
[cymbal crashes] McMuffin egg.
We’re gonna use a ring mold,
which is gonna contain the egg
so it doesn’t just leak out everywhere.
We want that yolk to be fully cooked
’cause you’re gonna eat it in the car.
[dings] And there we have
a perfect egg mcmuffin egg.
The main benefit of this
is definitely portability
and for anybody who’s fully
disgusted by runny yolk.
[cymbal crashes]
Cracked-and-scrambled egg.
We’re just gonna crack these
eggs directly into a pan
that’s set over medium to medium-low heat,
and we’re just gonna
scramble them as we go.
We don’t want it to be too hot,
otherwise our eggs are gonna
get cooked too quickly.
Always make sure to
pull your scrambled eggs
before your think they’re done
to account for carryover cooking.
[dings] There you have it.
Cracked in a pan and scrambled.
So what you’re gonna notice here
are these kind of distinct bits.
Like that’s mostly yolk,
here you have mostly white.
You definitely have some
bits, which are a lot richer
and some that are a little bit leaner,
but there’s nothing wrong with this method
for scrambling eggs.
[cymbal crashes]
Low-and-slow scrambled egg.
Alright, scrambled eggs round two.
This time we’re gonna beat them first
and we’re gonna cook
them really low and slow,
which is my favorite way to make eggs.
You’re continuing to stir
so you don’t have any
kind of big sheets of egg.
We want the texture to
almost be like ricotta
or cottage cheese.
[dings] And there you
have some beautiful, soft
scrambled eggs.
You notice that the texture is like curdy.
The French would use the bavoose,
which actually means dog snot.
Delicious, right?
There are a lot of people who would think
that eggs like this are
kind of undercooked.
To me, this is perfect.
[cymbal crashes]
Hot-and-fast scrambled egg.
Scrambled eggs round three,
but hot and fast this time.
We’re gonna beat the eggs together,
make sure they’re fully incorporated.
And you’re gonna have to
start moving these eggs around
as soon as they hit the pan.
They’re gonna cook in less than a minute.
Unlike last time where you had
that kind of curdy texture,
this time we’re going for
little ribbons or sheets of egg.
[dings] These are our
hot-and-fast scrambled eggs.
These are not overcooked,
they’re not rubbery by any means,
but you do definitely
have a little bit more
of the texture of the pan.
It’s not quite something
that you would spoon up,
you’re really wanna
get your fork in there.
Put that on some toast.
Boiled eggs.
So we’re gonna set four separate timers.
Five minutes, six-and-a-half
minutes, eight minutes,
and ten minutes.
The eggs are all gonna go at the same time
into already boiling water.
We’re gonna pull the eggs out
after these things go off,
get them into ice baths, which
helps separate the membrane
from the actual egg itself.
You can’t eat a boiled egg
without peeling it first.
It’s interesting to know
that it’s actually easier
to peel an egg that is older
rather than a super farm fresh egg.
And voila, a boiled egg.
[dings] Okay, so looking
at all these boiled eggs,
we’re really able to see the way
that time affects the white and the yolk.
Let’s start here with our five-minute egg.
You can see it has an almost runny white
and a completely liquid yolk.
Great for dipping toast into.
This is our six-and-a-half minute egg.
I feel like this has the most appealing
sort of contrast between
that really soft yolk
and a fully cooked white.
Next up, our eight-minute egg.
There’s no running whatsoever.
The yolk is still very orange
and isn’t chalky at all.
That’s really nice.
And last but not least,
we have our 10-minute egg.
Firm whites and a yellow
yolk that has just a bit
of that orange jamminess.
This is like the kind of
thing I just wanna keep
in the fridge to pull out
whenever I’m super hungry.
[cymbal crashes] Steamed egg.
So we’ve boiled eggs, but
now we’re gonna steam them.
This is effectively the same thing.
Cool thing about this is
you don’t have to wait
for a whole pot of water to boil
and it doesn’t matter how
many eggs you put in there,
they’re all gonna have the same amount
of steam circulating around
them, which is really cool.
[dings] And here we have our steamed egg.
So what we have right here
is a really nice looking
eight-minute egg.
The white is very tender,
we’ve got this nice jammy-looking yolk.
Personally, this is one
of my favorite methods
for hard boiling eggs.
[cymbal crashes] Instant Pot egg.
Welcome to hell, kids.
This is an Instant Pot,
it’s a pressure cooker,
it’s a slow cooker, it
does a lot of other things
that you can probably do
with other things you already
have in your kitchen.
We’re gonna set this
thing to five minutes.
We’re gonna get that egg in there
and when it’s done, we’re gonna vent it,
which releases the pressure.
And there ya go.
[dings] Alright, so here we
have our pressure cooked egg.
To me, that’s an overcooked boiled egg.
This actually took longer
and did a worse job.
So yeah, steaming, boiling,
a much better option.
[cymbal crashes] Sous-vide egg.
Normally something is sealed
inside a plastic pouch
and then put into a water bath
that’s at a consistent temperature
for a specific amount of time.
In this case, no bag.
The egg is it’s own bag.
So we’re just gonna let
them immersion circulator
move the water around at that
very consistent temperature
for around 45 minutes.
And we’re good to go.
[dings] So this is our sous-vide egg.
The yolk’s wiggly, the white’s
wiggly, everything’s wiggly.
Mmm, that’s delicious.
The sensation in your mouth
is almost like an egg jelly.
But if runny eggs are not your
thing, this is not for you.
[cymbal crashes] Pickled egg.
So now we’re gonna have some fun
with our eight-minute
boiled eggs by pickling them
in a beet-infused vinegar mixture.
So we’ve got some distilled white vinegar,
a cup of water, some salt, sugar,
and then we’re gonna throw in some beets.
And once that comes to a boil,
we’re gonna know our mixture
is ready, put a lid on it, and boom.
Now we’re just gonna wait.
[dings] And here we have our pickled eggs.
These have been sitting
in that pickling liquid
for 24 hours.
It’s tasty, you definitely
get some of the sweetness
of the beet, definitely get the sugar.
This would make a really nice
addition to a picnic spread.
[cymbal crashes] Tea egg.
We’re gonna take cinnamon,
star anise, peppercorns,
cloves, fennel seed,
sugar, salt, soy sauce,
and of course, tea.
We’ve got our soft boiled eggs.
We’re gonna crack them all over
with the back of the spoon.
Then we’re gonna submerge
them in this liquid
and let them cook for about 30 minutes.
We’re gonna add some ice,
which is gonna cool things off,
then we’re gonna cover
them with the marinade
to let them pick up even more color
over the course of the next day.
[dings] Look at that
beautiful tea-stained egg.
It’s got this stained
glass-looking exterior.
It’s delicious.
You really get those spices.
This is a really fun way to eat an egg.
[cymbal crashes] Poached egg,
the brunch time favorite.
We don’t actually want
this water to be boiling,
it’s just at the barest simmer.
And then we’re gonna use our
spoon to create a vortex,
and then we’re gonna
plop the egg right in it,
which is gonna to kind of blast
off any of the wispy parts.
See now it’s starting
to form kind of a nice, little package.
I’m actually pretty impressed with myself.
This is hard to do.
[dings] So here you can tell
that the white is totally cooked.
And when you poke it,
you can tell the yolk
is still nice and fluid.
Almost like a yolk water balloon.
This is platonic ideal of the poached egg.
This is awesome.
[cymbal crashes] Egg
poached in tomato sauce.
Basically, the idea is you
have a hot, tomato-based sauce
and then you’re gonna create a little well
in the middle of it, pop
your egg right in there,
and let the heat of the
simmering sauce cook the eggs.
In a dream world, the white is all cooked
and the yolk is still a little bit runny.
[dings] See, I’m kinda concerned
here that the bottom part
of the egg got the
lion’s share of the heat.
The tomato sauce is kind of
an imprecise cooking medium,
so it’s not conducting
heat as consistently
as a pan full of water is going to.
But it does add a lot of
flavor, which is exciting.
I don’t know, I could go
either way on this one.
[cymbal crashes]
Microwaved scrambled eggs.
We’re gonna use this little egg holder
to make scrambled eggs.
Add a little bit of milk to help it out,
and then put that in the
microwave for 40 seconds.
[dings] Mmm, breakfast.
I gotta be real, this looks pretty gross.
I don’t know why you would do this,
[cymbal crashes] Microwaved poached egg.
Microwave round two,
revenge of the microwave.
This time, we’re gonna try
to poach an egg in here.
27 seconds.
[dings] That is an egg
poached in the microwave?
This is not good.
This looks really, really gross.
The microwave might save some time
but it also makes bad eggs.
[cymbal crashes] George Foreman egg.
Alright, this is a George Foreman grill.
You know it, you love it.
We’re gonna open this up, non-stick spray,
crack an egg on there,
close it, and walk away.
And that, my friends, is an egg cooked
on a George Foreman grill.
[dings] I mean, this is a depressing way
to cook an egg, ya know?
It’s fully cooked, the yolk
is pretty gnarly looking.
I mean, if you had to, you
could cook an egg this way,
I just, I’m really sorry.
[cymbal crashes] Waffle iron egg.
I mean, we’ve used every other
appliance in the kitchen,
so we may as well try a waffle iron.
I’m just going to lube it up a little bit,
crack an egg right in
there, and close this.
Now there’s a lot of steam
coming off of this guy.
Oh my God, that is our
waffle iron-cooked egg.
[dings] This looks like
some kind of alien,
like a face hugger or something.
You can definitely see that the yolk
is pretty unpleasant and overcooked.
I just, yeah, this is not a
particularly delicious egg.
Waffled egg?
Not so much.
[cymbal crashes] Blowtorched egg.
This is an egg, this is a blowtorch.
We’re gonna crack this egg
right on to a sheet pan,
and then we’re gonna cook
it with our blowtorch.
We’ve got a little diffuser on here
to kind of help disperse the
heat a little bit more evenly.
And we’re just gonna blast
this thing with open flame
until it’s done, I guess?
[dings] Oof, this, ahh, I think we can say
this is not an effective
way to cook an egg.
[cymbal crashes] Diner-style omelet.
Alright, so we’ve got
our pan on medium heat.
We’re gonna put a little
butter in there to heat up
until it’s almost browning.
We really wanna beat these eggs together
until we don’t see any
streaks of egg white.
We’re gonna pour the eggs
in and as you can see,
it’s starting to cook immediately.
So I’m just gonna kinda
start nudging it along
with my spatula, then fold
it over, flip that out,
and that [dings] is
your diner-style omelet.
So a diner-style omelet is
normally kind of a blank canvas
for all of the sorts of fillings
that you might put into it.
It’s not normally about
the eggs themselves.
This would be delicious
with some ham and peppers and cheese.
[cymbal crashes] French omelet.
This time we’re using low heat
and this is gonna come
together much more slowly.
We’re gonna beat our eggs,
get a little bit of butter
in the pan, we’re gonna pour our eggs in,
and then we’re gonna
start stirring constantly.
We want the kind of curdy sort of texture.
As soon as we start to
form a little bit of skin,
we’re gonna start rolling.
And then we’re gonna flip it out.
And voila, [dings] that
is a French omelet.
This is a much more refined,
delicate style of omelet.
This is all about the egg.
You don’t really need to add
any toppings or fillings here.
Very creamy, very tender.
This is a beautiful way to cook an egg.
[cymbal crashes] Souffled omelet.
This is a modern novelty omelet.
So in this case, we’re
gonna separate the whites
and the yolks, we’re gonna beat the whites
until they’re fluffy like
you would for a meringue,
and then we’re gonna fold the
yolks back into the whites,
transfer that to a hot pan with butter,
put a plate over top to make
sure the top cooks, as well.
And then we’re gonna fold it,
flip it out onto the plate,
[dings] and that is a souffled omelet.
This is huge.
And that’s ’cause of all of the air
that we beat into the eggs
before we cooked them.
Has a light, cakey,
fluffy sort of texture.
Definitely not something
I’d wanna eat every day
but definitely interesting.
[cymbal crashes] Cloud egg.
The cloud egg was kind of
a novelty that was popular
on Instagram for a little while.
We’re gonna separate
the yolk from the white
like we did for the souffled omelet.
We’re gonna dollop that
on this baking sheet,
and this is gonna go into the oven
at 350 degrees for about 30 minutes.
Now we’re gonna pull it out
and we’re gonna drop our yolk
back into that little pocket that we made,
and bake it until we have the consistency
of a sunny side up egg.
[dings] And that, folks, is a cloud egg.
This is kind of a deconstructed egg.
It’s a little bit high concept.
This is one is interesting tasting.
It’s really more for the gram
than it is for the mouth.
[cymbal crashes] Chinese-style
steamed egg custard.
So here we have a couple of eggs.
We’re gonna mix those with
some soy sauce to season it,
some chicken stock.
We’re gonna transfer the eggs to a bowl,
we’re gonna put the whole
bowl into the steamer basket,
cover it with a plate, and
then put the lid on the pot.
And we’re gonna let the
steam kind of gently cook
the entire thing until
it’s wobbly and custard-ey.
[dings] Okay, so this is really cool.
As you can see, it’s pretty firm.
It almost has the
texture of a pie filling.
Very silky, this is a win.
This would be awesome if
you drizzled a little bit
of sesame oil on top,
maybe some scallions,
absolutely delicious.
[cymbal crashes] Coddled egg.
So what we have here is an egg coddler.
It’s kind of a mini pot that
we’re gonna put the egg in
along with a little bit of cream.
And then we’re gonna close
it up and then submerge that
in barely simmering water.
And there we have our
flying saucer touchdown.
[dings] That is a coddled egg.
Alright, so we’re gonna take the lid off.
Ooh, that smells really good.
Basically the cream helped
to create a gentle cooking
medium for the egg.
The lid helped to trap some steam,
so it cooked all the way around.
What I really want is a
couple of toe soldiers
to dunk in there.
It’s very tasty.
[cymbal crashes] Shirred egg.
So now we’re gonna make a shirred egg,
which is similar to a
coddled egg but this time,
it’s gonna be open, in a
ramekin, and in the oven.
We’re gonna pop that in a 375 degree oven
between 12 and 15 minutes.
[dings] I can tell that we
overcooked this one a little bit.
But you still have a little
bit of that oozing, egg yolk.
It’s kind of cute.
Might be more delicious if you
added a little bit of cheese,
made it like a little egg pot for brunch.
Still has good flavor.
This is a nice, little
self-contained dish.
[cymbal crashes] Air-fried egg.
Alright, we couldn’t not use an air fryer.
An air fryer is basically
a tiny convection oven.
So we’ve got a ramekin all buttered up.
We’re gonna crack our egg
into it, little bit of salt,
little bit of cream, open our air fryer
and put this guy right
in there and close it.
We’re gonna set it to 300
degrees for 12 minutes
and see [dings] what comes
out on the other side.
So this actually has a similar-ish texture
to the shirred egg,
except it’s definitely a lot more rubbery.
It’s actually fairly tasty.
It took 12 minutes.
You could easily fry an
egg in that amount of time
on the stove top and not have to deal
with this ridiculous contraption.
[cymbal crashes] Deep-fried egg.
I’m gonna crack an egg into
this ladle and then try
to get it in there from as far
away as I can possibly get.
‘Cause I’m worried this is
gonna just explode all over me.
Wow, it looks like a weird jellyfish.
[dings] That my friends,
is a deep-fried egg.
This is definitely a
dangerous way to make eggs.
But honestly, that’s surprisingly good.
This might be America’s best new egg.
[cymbal crashes] Dehydrated egg.
First things first,
we’re gonna blend these
eggs up really well,
then we’re gonna pour them
into this nice little rack
with a lip, close the door,
and turn the dehydrator on
for about six hours.
[dings] Oh God, it
looks like fried cheese.
I’ve read that some people dehydrate eggs
and then take them camping.
But unless you’re hiking
the Appalachian trail,
I don’t think this is a
very good way to cook eggs.
[cymbal crashes] Frittata.
So now we’re gonna make a frittata,
which is basically just
a quiche without a crust.
We’re gonna crack some
eggs, beat them together,
add salt, two ounces of
milk, just to lighten it up.
So we’re gonna start on the
stove top, medium-high heat,
just until the edges start to set,
and then finish in a 350 degree
oven for about 15 minutes
until it’s golden brown
and the center is set.
[dings] This is basically just baked egg.
The egg is fairly tender.
It really wants some cheese
and other things in here.
Otherwise, it’s really not
that much to write home about.
[cymbal crashes] Frozen egg?
We’ve got an egg.
We’ve got a skewer.
We’re gonna put the skewer into the egg
and then freeze it to make
like an egg popsicle, I guess?
Okay, yeah, that is a frozen egg.
I think we’re gonna have to
dunk it in some hot water
to peel it.
Ohh, oh no.
[dings] It is an egg lollipop.
And it is starting to thaw a little bit,
which is very, very gross, ugh.
Do I really have to?
Oh no, ugh, that is so unpleasant.
Just don’t.
[cymbal crashes] Dishwasher-cooked egg.
Dishwashers get hot,
they fill up with steam,
so maybe that’s a way to cook eggs.
We’re gonna close it, set this dishwasher
for the tough setting and
three hours later, steamy town.
[dings] Okay, this is very, very strange.
It looks kind of like the
six-and-a-half minute egg
that we did earlier,
but the yolk cooked more
than the white did.
I don’t understand the science behind that
but something weird
happened in that dishwasher.
But it definitely works and
is kind of weirdly good.
Maybe the next time you’re
gonna run your dishwasher,
throw a couple of eggs in
there and you’ve got lunch.
[cymbal crashes] Rice cooker egg.
Alright, let’s say you made
some rice in the rice cooker.
But you wanna that into something
that’s a little bit more
like a complete meal.
Maybe you just wanna open it
up and crack egg right on top
of that rice, cook it right there.
That doesn’t sounds like a bad idea.
We’re gonna check this after five minutes.
[dings] Alright, so this looks like
a pretty perfectly cooked egg.
The white is just barely
set, the yolk just oozes out.
Oh, that’s so delicious.
It’s actually kind of
been perfumed by the rice
and it has a beautiful,
almost nutty quality to it.
This is really cool and really
delicious way to cook an egg.
If you got a rice cooker,
you’ve got everything you need
to make it happen.
[cymbal crashes] Egg cooker-cooked egg.
This is an egg cooker.
You load it up with
eggs, you close the lid,
you turn it on, and it steams
some eggs for you, I guess.
[dings] Here we have an egg that we cooked
in the egg cooker.
This looks pretty much
exactly like any of our other
cooked-in-shell eggs we made.
The question is do you
really want a UFO hanging out
on your counter that only has one purpose?
It’s not a bad way to cook an egg,
there’s just no reason
to cook an egg this way.
[cymbal crashes] Rollie-cooked egg.
More things you can buy on Amazon.
I don’t know, apparently
you put the eggs in here
and then they just come
out when it’s done.
Did you hear that?
It just made the weirdest noise.
Oh no, no, no, no, no,
no, no, no, no, oh my God.
[dings] It looks like it’s in a condom.
This is the most disgusting
egg thing we have made all day,
I am sure of it.
Oh God, it has a horrible flavor.
It tastes like bad seafood.
[laughs] I don’t know
why, it tastes plastic-ey.
This is a horrible.
[cymbal crashes] Oven cooked eggs.
Alright, so people have a whole lot
of different hack techniques
for making all kinds
of different eggs in the oven.
We’re gonna try three right now.
So on your right, we’re just gonna try
to make a hard boiled egg.
These next two, we’re gonna butter them.
In this middle one, we’re
gonna put a little bit
of water in, crack the egg in there,
and try to make a poached egg.
On the left, we’re gonna
crack an egg right in here,
add a little bit of salt,
a little bit of cream,
and then beat that up to
try to make a scrambled egg.
Then we’re gonna take
this whole muffin tin,
slide it into a 350 degree
oven for about 12 minutes.
[dings] After 12 minutes,
this looks more like a
six-and-a-half minute egg.
And this next one, that didn’t
really accomplish anything
like a poached egg.
And then here we have our scrambled egg,
which is really just kind of like
a mini frittata sort of guy,
which looks kind of gross.
I mean, these oven hacked methods
are not really more
convenient or more delicious.
[cymbal crashes] Egg cooked in broth.
So we’re gonna season this chicken broth
that we have here,
bring it up to a simmer,
beat two eggs up really well,
and then we’re gonna
gently just stream these
into the hot broth, so that it produces
these kind of ribbons.
[dings] And this is our
egg cooked in broth.
The strands are a little bit broken up,
but you still have these very
delicately cooked egg bits
floating in a lot of delicious broth.
The egg adds a nice texture and
it lends it a nice richness,
and the egg itself is really
delicate and slippery.
This is really fun.
Ah, the great outdoors.
Except for the fact that it’s 27 degrees,
but we’re not gonna let
a little cold stop us.
[cymbal crashes] Grilled egg.
Alright, we’re gonna grill an
egg on a gas-powered grill.
We’re gonna turn the flames on high.
We’re gonna cook this for
between 10 and 15 minutes.
I mean, [dings] good
enough for who it’s for.
You know, it’s actually not
peeling as hard as I thought
it was going to.
That’s definitely a little bit uneven.
A little bit of salt.
You know, it’s not that bad.
You could cook an egg this way,
but you’d probably wanna rotate it
just so it cooks a little bit more evenly.
[cymbal crashes] Smoked egg.
Okay, the idea here is
that instead of cooking it
over direct heat, we’re
gonna let the smoke
and the indirect heat cook the egg
over a longer period of
time, around an hour.
The coals are all off to one side
and the smoke should circulate around
slowly cooking the egg.
[dings] This egg after an hour
is definitely a little bit overcooked.
Mmm, that’s pretty, you
actually get a little bit
of the smoked flavor.
The texture is pretty bad.
I would be worried that if
we backed off on the time,
we wouldn’t get that smoked flavor,
so there’s a little bit
of a trade-off there.
[cymbal crashes] Alright, we
got a campfire going right now.
We’re gonna knock that down
to create a little shelf
for our cast iron pan.
We’re gonna give it a drizzle of olive oil
and crack our egg in there.
I’m actually just a little
bit worried that that top
is never gonna cook just
because of how cold the air is.
So I’m just gonna call an audible
and give this a flip real
quick just to speed the cooking
of the yolk along a little bit.
[dings] Okay, you can
see that that underside,
where it was in direct
contact with the pan,
really took on a lot of color.
Mmm, but that’s actually delicious.
And the whole thing has a
very smoky flavor and aroma.
It’s very appealing.
If you’re trying to cook an
egg outside on the campfire,
a cast iron is definitely
a really good option.
[cymbal crashes] Foil pack egg.
So we’ve got our little foil pack here.
We’re gonna spray it
with some cooking spray.
This feels very dangerous.
We’re gonna crack an
egg right in this pouch,
fold it up, and put it
directly on the fire,
and see what happens.
I mean, it’s really puffed
up in a pretty insane way.
We’re just, let’s just call this.
[dings] Okay, so here we
have our foil packed egg.
For whatever reason, it smells terrible.
I don’t know if the aluminum burned
or there was some kind
of chemical reaction
or something like that,
but this egg is evil,
it is haunted, I am not eating it.
[cymbal crashes] Hot coal-cooked egg?
Alright, just out of curiosity,
I wanna see what happens
if I bury an egg directly in the coals.
And after a few minutes,
we’ll just check on it.
[loud pop] Oh God, oh.
[dings] Okay.
That was a disaster.
Here we have an exploded egg.
This was not a good idea.
I did this so you didn’t have to.
Just don’t do this unless it’s a prank.
[cymbal crashes] Sauna-cooked egg.
We’ve got an egg and we’ve
got this portable sauna.
And I’m just gonna hop in here with my egg
and hopefully it’s just
gonna cook along with me.
[woman laughing]
[dings] And here have
our sauna-cooked egg.
If that was a real sauna
and it was 180 degrees,
then we probably, over the
course of many, many hours,
would have cooked an egg.
So let’s see how far we got.
That’s a raw egg.
Sauna egg, fail.
[cymbal crashes] Engine cooked egg?
I’ve been revving the engine
of this for the last 30 minutes
to heat things up.
We’re gonna situate this foil
pack next to the engine block
and close the hood.
Alright, let’s see what we’ve got.
Okay, this feels disconcertingly not warm.
[dings] Here’s our car engine egg.
It seems as though it was
starting to cook a little bit.
It definitely looks weirder than it was.
Yeah, I can’t recommend this.
[cymbal crashes] Solar oven egg.
The whole idea behind this device
is it’s somehow going to
conduct the heat of the sun
and trap it in this
environment to create a space
that will cook an egg like an oven.
Okay, it’s been three hours,
there’s no more sunlight,
so we’re gonna see what we got.
[dings] Yeah, this also is
not really a cooked egg.
There is almost a little
bit of white along the edge
that started to cook.
I think maybe if we left it out there
for another four hours
and maybe we were in Miami
then maybe something would have happened.
But it is just not happening today.
Solar fail.
Alright, a few takeaways.
There are a lot of ways to cook eggs.
And the smallest changes
in time and temperature
are gonna have a really profound effect
on the texture of an egg,
the way that it tastes.
The other thing that we’ve
seen is that there are a lot
of classic kind of fool-proof ways
for making a delicious
egg and I don’t know
that any of the novel methods that we used
for cooking them were really
any kind of an improvement.
And that’s it.
That’s almost every to cook an egg.
If you’ve got other ways
that we didn’t think of,
feel free to leave them in the comments.
Meanwhile, I’m gonna go
get my cholesterol checked.

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