Every Way to Cook an Egg (59 Methods) | Bon AppĂ©titFeb 18, 2020
everyone. This is Amiel Stanek, editor of Basically at Bon Apetit, and this is Almost Every Way to Cook an Egg. First we made chicken, now we make egg. This is an egg. Oval in shape, they come in many different colors, but there's not much to what's inside. However, size does matter as it affects
cooking time. So for consistency today, we're just using large brown eggs. When you break them open, you can see that they are made up of a liquid white and a yellow-orange center or yolk, containing different proteins that coagulate or harden at different temperatures.
So just a few degrees of difference in temperature or
cooking time will have a profound impact on the final result of the egg. We're going to take these eggs and cook them in as many ways as we can think of, so you can see the process and the final results. Raw egg. Okay, so we could start this video off with all the ways to cook eggs without mentioning some ways not to cook eggs. You know, people eat raw eggs all the time. But we'll just take an egg, break it into a glass, it's nice and cold, and that's an egg shot.
This is literally just a cracked egg in a class. Nothing else happens, greetings. It doesn't really taste that much because it doesn't have salt or anything else. So it's just kind of a weird textured feeling. Prairie oyster egg. A raw is a raw egg. But a raw egg once you put it in a cup and put a little bit of salt in it and a little bit of Tabasco and a little bit of Worcestershire, then you have what's called the prairie oyster. Apparently this is good for a hangover, although I have my doubts. Let's give it a try.
It definitely tastes better than a raw egg. The smell is really hard to get out of your nose once you've swallowed it. But we still have not finished. Amber moon egg. We've had a raw egg, we've had a prairie oyster, now we're going to do something called Amber Moon, which is basically all of those things plus liquor. Now, it's a cocktail. All right, there's an Amber Moon. Bottom up, cowboy. Hmm, it's spicy, it's salty. The only thing that is difficult is actually the amount of liquid. But I actually think if I was hungover and drank this I would throw up and go back to bed or go about my day in a great way.
Egg sunny side up. What we're looking for here is an uncolored and crisp white, and then a yolk that's runny and ready to pop. We're not going to flip it, a little salt, and there you have it. Our sunny side up egg. This looks like an emoji egg. The white is a bit slippery in a really appealing way and the yolk is ready to pop, just barely gelled. This is what you want for your bowl of rice or on top of something like mushroom toast. It is delicious and very simple. Egg fried in olive oil. Crisp is the name of the game this time, so we need high heat.
Throwing in my salt, and that, my friends, is a fried egg with olive oil. You've got this nice contrast between these really crispy lace edges, and right here it's just barely cooked. Mmm, so you get a lot of flavor from the olive oil and a nice textural contrast between the super rich, runny yolk and this clear almost pork rind. This is definitely one of our favorite ways to cook an egg. Egg fried and bathed in olive oil. We are going to fry another egg but this time we are going to bathe it. Which means we're going to pour hot olive oil over the egg as it cooks.
Oh yeah, that hurt. It doesn't feel good, but we're not going to be a baby about it. So the biggest difference here, where last time we had a little bit of raw around the yolk, here it's fully cooked. Mmm, that tastes great. And this is a great way to make a friendly egg for someone who likes a runny yolk, but is squeamish about a raw white. Egg fried in olive oil and steamed. This time instead of bathing the egg in hot oil, we're going to add a bit of water and cover it, which will produce steam that will help cook the egg.
And we're going to leave it there for probably about a minute. So right off the bat, you're definitely seeing a little bit of this crispy outside and it's pretty nicely browned underneath. You still have that nice gooey, but again it's much thicker than some of the other yolks we've been dealing with. Hmm, it's good. About easy, medium and hard-boiled eggs. We are going to cook them for about two or three minutes on this first side. And the only difference between these three eggs is that once we flip them, they will spend different amounts of time on the second side, drastically changing the texture of the yolk.
So here we have our classic diner three eggs. So easier, you can see the white is still super tender and then the yolk is just barely cooked. It is very fluid and liquid. The more medium, the yolk is definitely a bit more cooked, thicker, and oozes much more slowly. And here with the overcooking, you can see that the yolk is fully cooked. It almost looks like an eight minute boiled egg or something, and the white is definitely a bit rubbery for that. So something for
everyone. Fried egg in block of salt. The idea here is that it retains a lot of heat and maybe seasons the egg a bit.
It is also taking a long time to cook. So there's your salt block fried egg. It's good, but definitely not the most efficient or effective way to cook an egg. Egg McMuffin. We're going to use a ring mold, which is going to contain the egg so it doesn't spill everywhere. We want the yolk to be fully cooked because you are going to eat it in the car. And there we have a perfect mcmuffin egg. The main benefit of this is definitely portability and for anyone who is completely disgusted by runny yolk. Broken and scrambled egg. We're just going to crack these eggs right into a skillet over medium to medium-low heat, scrambling them as we go.
We don't want it to be too hot, otherwise our eggs will cook too quickly. Always be sure to remove scrambled eggs before you think they are done to account for any remaining cooking. There you go. Crack in a frying pan and stir. So what you'll notice here are these distinct types of parts. Since it's mostly yolk, here you have mostly white. You definitely have some pieces, which are much richer and others that are a bit thinner, but there is nothing wrong with this method of making scrambled eggs. Low and slow scrambled egg. All right, scrambled eggs round two.
This time we are going to beat them first and we are going to cook them very slow and slow, which is my favorite way to make eggs. You continue stirring so that there are no large sheets of egg. We want the texture to be almost like ricotta or cottage cheese. And there you have some beautiful, fluffy scrambled eggs. You notice that the texture is like curd. 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 undercooked. For me this is perfect.
Scrambled egg hot and fast. Three scrambled eggs, but hot and fast this time. We're going to beat the eggs together, making sure they're fully incorporated. And you're going to have to start moving these eggs as soon as they hit the pan. They will cook in less than a minute. Unlike last time you had that kind of curdled texture, this time we're going for little ribbons or egg sheets. These are our quick hot scrambled eggs. These are not overcooked, not rubbery by any means, but you definitely have a bit more of a pan texture to them. It's not something you'd take with a spoon, you really want to stick your fork in there.
Put that on toast. Boiled eggs. So we're going to set up four separate timers. Five minutes, six and a half minutes, eight minutes and ten minutes. The eggs will all go into the already boiling water at the same time. We're going to take the eggs out after these things pop, put them in ice baths, which helps separate the membrane from the egg itself. You can't eat a boiled egg without peeling it first. It is interesting to know that it is actually easier to peel an egg that is older than a super farm fresh egg. And voila, a boiled egg.
Okay, looking at all these hard-boiled eggs, we can really see the way time affects the white and yolk. Let's start here with our five minute egg. You can see that it has an almost runny white and a completely runny yolk. Great for dipping toast. This is our six and a half minute egg. I feel like this has the most appealing kind of contrast between that really soft yolk and a fully cooked white. Next, our eight-minute egg. There is no race at all. The yolk is still very orange and not chalky at all. That's very 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 marmalade. This is like the kind of thing I just want to keep in the fridge to pull out when I'm really hungry. Steamed egg. So we've boiled eggs, but now we're going to steam them. This is effectively the same. The nice thing about this is you don't have to wait for a whole pot of water to boil and no matter how many eggs you put in there they will all have the same amount of steam circulating around them which is really cool And here we have our steamed egg .
So what we have here is an eight minute egg that looks pretty cool. The white is very tender, we have this beautiful yolk with the appearance of jam. Personally, this is one of my favorite
methodsfor hard-boiled eggs. Instant egg. Welcome to hell, children. This is an Instant Pot, this is a Pressure Cooker, this is a Slow Cooker, it does a lot of other things that you probably can do with other things you already have in your kitchen. We're going to put this up in five minutes. We'll put that egg in there and when it's done, we'll air it out, which releases the pressure.
And there you go. Alright, here we have our pressure-cooked egg. To me, that's a soft-boiled egg. This actually took longer and did a worse job. So yeah, steamed, boiling, a much better option. Vacuum egg. Typically, something is sealed inside a plastic bag and then placed in a water bath at a constant temperature for a specified amount of time. In this case, without a bag. The egg is its own bag. So we're going to let the immersion circulator move the water at that constant temperature for about 45 minutes. And we are ready to go. So this is our sous-vide egg.
The yolk moves, the white moves, everything moves. Mmm, that's delicious. The feeling in your mouth is almost like an egg jelly. But if runny eggs aren't your thing, this isn't for you. pickled egg. So now we're going to have a little fun with our eight-minute hard-boiled eggs by pickling them in a beetroot-infused vinegar mixture. So, we've got some distilled white vinegar, a cup of water, a little bit of salt, sugar, and then we'll add some beets. And once it boils, we know our mix is â€‹â€‹ready, we'll put a lid on it and boom. Now we're just going to wait.
And here we have our pickled eggs. These have been sitting in that pickling liquid for 24 hours. It's flavorful, you definitely get some of the sweetness from the beetroot, you definitely get the sugar. This would be a very nice addition to a picnic. tea egg. We'll take cinnamon, star anise, peppercorns, cloves, fennel seeds, sugar, salt, soy sauce, and of course, tea. We have our soft-boiled eggs. We are going to break them all over with the back of the spoon. Then we will submerge them in this liquid and let them cook for about 30 minutes. We'll add some ice, which will cool things down, then cover them in the marinade so they get even more color over the course of the next day.
Look at that beautiful tea-stained egg. It has this exterior that looks like stained glass. It's delicious. You really get those spices. This is a really fun way to eat an egg. Poached egg, a brunch time favourite. We don't actually want this water to be boiling, it's just simmering. And then we're going to use our spoon to create a vortex, and then we're going to drop the egg in, which is going to pop any of the wispy parts. Look now, it's starting to form a nice little kind of package. In fact, I'm quite impressed with myself. This is hard to do.
So here you can tell that the white is fully cooked. And when you poke it, you can tell the yolk is still nice and runny. Almost like a yolk water balloon. This is the Platonic ideal of the poached egg. this is great Poached egg in tomato sauce. Basically the idea is to have a tomato-based hot sauce and then you're going to create a little well in the middle, stick the egg right there and let the heat from the boiling sauce cook the eggs. In a dream world, the white is all cooked and the yolk is still a little runny.
Look, I'm a little worried here because the bottom of the egg got the most heat. Ketchup is an imprecise cooking medium, so it doesn't conduct heat as consistently as a pan filled with water will. But it adds a lot of flavor, which is exciting. I don't know, it could go either way in this case. Microwave scrambled eggs. let's use thissmall egg holder for making scrambled eggs. Add a little milk to help and then microwave for 40 seconds. Hmm, breakfast. I have to be real, this looks pretty gross. I don't know why you would do this, no. Microwave poached egg.
Microwave round two, revenge of the microwave. This time, we're going to try poaching an egg here. 27 seconds Is that a microwave poached egg? This is not OK. This looks very, very gross. The microwave may save some time, but it also makes bad eggs. Approve. George Foreman Egg. All right, this is a George Foreman grill. You know, you love it. We're going to open this up, nonstick spray, crack an egg in there, close it, and walk away. And that, my friends, is an egg cooked on a George Foreman grill. I mean, this is a depressing way to cook an egg, you know?
It's fully cooked, the yolk looks quite gnarled. I mean, if you had to, you could cook an egg this way, just, I'm so sorry. Waffle egg. I mean, we've used all the other appliances in the kitchen, so we might as well try a waffle iron. I'm going to lubricate it a bit, crack an egg right there and close this. Now there's a lot of steam coming off of this guy. Oh my gosh, that's our waffle iron boiled egg. This looks like some kind of alien, like a face hugger or something. You can definitely see the yolk is pretty nasty and overcooked.
I just, yeah, this is not a particularly delicious egg. Waffled egg? Not so much. blown egg. This is an egg, this is a torch. We're going to crack this egg right into a pan and then we're going to cook it with our blowtorch. We have a little diffuser here to help disperse the heat a little more evenly. And we're just going to blow this thing off with an open flame until it's done, I guess? Oof, this, ahh, I think we can say that this is not an effective way to cook an egg. Diner style omelette. Alright, so we have our skillet over medium heat.
We're going to put a little bit of butter in there to heat it up until it's almost golden brown. We really want to beat these eggs together until we don't see streaks of egg white. We are going to pour the eggs and as you can see it starts cooking immediately. So I'm going to start pushing it with my spatula, then fold it over, flip it over, and that's your restaurant-style tortilla. So a diner-style tortilla is usually a kind of blank canvas for all the kinds of fillings you can put in it. Usually it is not about the eggs themselves.
This would be delicious with some ham, peppers, and cheese. omelette. This time we are using low heat and this will come together much more slowly. We're going to beat our eggs, put some butter in the pan, we're going to pour in our eggs, and then we're going to start stirring constantly. We want the curd type of texture. As soon as we start to form a little bit of skin, we'll start rolling. And then we're going to turn it around. And voila, that's a French omelette. This is a much more refined and delicate style of tortilla. This is all about the egg.
You don't really need to add ingredients or fillers here. Very creamy, very tender. This is a beautiful way to cook an egg. SoufflĂ© omelette. This is a modern novelty omelette. So in this case, we're going to separate the whites and the yolks, we're going to beat the whites until they're fluffy like you would with a meringue, and then we're going to fold the yolks back into the whites, transfer that to a hot skillet with butter, place a plate on top to make sure the top gets cooked as well. And then we'll fold it over, flip it over on the plate, and that's a soufflĂ© omelet. this is huge.
And that's because of all the air we beat into the eggs before cooking them. It has a light, pasty and spongy texture. Definitely not something I would want to eat every day but definitely interesting. cloud egg. The cloud egg was something of a novelty that was popular on Instagram for a while. We are going to separate the yolk from the white as we did with the souffle omelette. We're going to place that on this baking sheet, and this is going to go in the oven at 350 degrees for about 30 minutes. Now we're going to take it out and we're going to drop our yolk back into that little pocket that we made, and bake it until it's the consistency of a sunny side up egg.
And that, friends, is a cloud egg. This is kind of a deconstructed egg. It's a bit of a lofty concept. This is an interesting tasting. It really is more for the gram than the mouth. Chinese style steamed egg custard. So here we have a couple of eggs. We are going to mix them with a little soy sauce for seasoning, a little chicken broth. We'll transfer the eggs to a bowl, put the entire bowl in the steamer basket, cover it with a plate, and then put the lid on the pot. And we're going to let the steam gently cook everything until it's wobbly and creamy.
Okay, so this is really cool. As you can see, it is quite firm. It almost has the texture of a pie filling. Very silky, this is a win. This would be amazing if you drizzled a little sesame oil on top, maybe some scallions, absolutely delicious. spoiled egg So what we have here is an egg coddler. It is a kind of mini pot in which we are going to put the egg together with a little cream. And then we'll close it and then we'll submerge it in barely simmering water. And there we have our flying saucer landing.
That's one spoiled egg. All right, let's take the lid off. Oh, that smells really good. Basically, the cream helped create a smooth cooking medium for the egg. The lid helped trap some of the steam so it cooked all the way through. What I really want is a couple of toe soldiers to nail in there. It's very tasty. puckered egg. So now we're going to make a puckered egg, which is similar to a pampered egg, but this time, it's going to be open, in a pan, and in the oven. We're going to pop that in a 375 degree oven for 12 to 15 minutes.
I can tell we overcooked this one a bit. But you still have a bit of that oozing egg yolk. It's kind of cute. It could be more delicious if you add some cheese to it, make it like a little egg cooker for brunch. It still tastes good. This is a nice little standalone dish. Air fried egg. Alright, we couldn't not use an air fryer. An air fryer is basically a small convection oven. So we have a mold with butter. We're going to crack our egg in it, a little bit of salt, a little bit of cream, open up our deep fryer and put this guy in there and close it.
We'll put it at 300 degrees for 12 minutes and see what comes out of the other side. So this actually has a similar texture to the puckered egg, except it's definitely a lot more rubbery. It's actually quite tasty. It took 12 minutes. You could easily fry an egg in that amount of time on the stove and not have to deal with this ridiculous contraption. Fried egg. I'm going to crack an egg into this ladle and then try to get it in from as far as I can. Because I'm worried this is going to blow up on me. Wow, looks like a weird jellyfish.
Which my friends, is a fried egg. This is definitely a dangerous way to make eggs. But honestly, that's surprisingly good. This might just be America's best new egg. Dehydrated egg. First things first, we're going to mix these eggs really well, then we're going to pour them into this nice little rimmed rack, close the door and turn on the dehydrator for about six hours. Oh god, it looks like fried cheese. I've read that some people dehydrate their 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.
Frittata. So now we're going to make a frittata, which is basically a crustless quiche. We're going to crack some eggs, beat them together, add salt, two ounces of milk, just to lighten it up. We'll start on the stovetop, over medium-high heat, until the edges start to set, and then finish in a 350 degree oven for about 15 minutes until golden brown and the center is set. This is basically just baked egg. The egg is quite tender. He really wants some cheese and stuff in here. Otherwise, there really isn't much to write home about. frozen egg? We have an egg.
We have a skewer. We're going to put the skewer in the egg and then freeze it to make like an egg popsicle, I guess? Okay, yeah, that's a frozen egg. I think we're going to have to dip it in some hot water to peel it. oh oh no It's an egg lollipop. And it's starting to thaw a bit, which is very, very gross, ugh. Do I really have to? Oh no, ugh, that's so disgusting. Just don't do it. Boiled egg in the dishwasher. Dishwashers get hot, they get steamy, so maybe that's one way to cook eggs.
We're going to shut it down, put this dishwasher on the strong setting, and three hours later, steamy town. Okay, this is very, very strange. It looks similar to the six and a half minute egg we made earlier, but the yolk has cooked longer than the white. I don't understand the science behind it, but something weird happened in that dishwasher. But it definitely works and it's an oddly good thing. Maybe the next time you go to run the dishwasher, throw in a couple of eggs and have lunch. Rice cooker egg. Alright, let's say you made some rice in the rice cooker.
But you want that in something that's a little more like a full meal. Maybe you just want to open it up and crack the egg right on top of that rice, cook it right there. That doesn't sound like a bad idea. We're going to review this after five minutes. Alright, so this looks like a perfectly cooked egg. The white is barely set, the yolk just oozes. Oh that's so delicious. It has actually been scented by the rice and has a beautiful, almost nutty quality to it. This is a really cool and really delicious way to cook an egg.
If you have a rice cooker, you have everything you need to make it happen. Egg cooked in egg cooker. This is an egg cooker. You load it with eggs, close the lid, turn it on and it steams you some eggs I guess. Here we have an egg that we cook in the egg cooker. This looks a lot like any of our other in-shell boiled eggs we made. The question is, do you really want a UFO hanging on your counter that only serves one purpose? It's not a bad way to cook an egg, there's just no reason to cook an egg this way.
Roll boiled egg. More things you can buy on Amazon. I don't know, apparently you lay the eggs here and then they come out when they're done. Did you find out what? It just made the weirdest noise. Oh no, no, no, no, no, no, no, no, no, oh my God. It looks like it's in a condom. This is the most disgusting egg we've made all day, I'm sure. Oh god, it tastes horrible. It tastes like spoiled shellfish. I don't know why, it tastes like plastic. This is horrible. Baked eggs. Alright, people have many different techniques for making all kinds of eggs in the oven.
Let's try three right now. So to your right, we'll just try to make a hard-boiled egg. These next two, we're going to spread them with butter. In this middle one, we're going to put some water in there, crack the egg in there, and try to make a poached egg. On the left, we're going to crack an egg right here, add a little bit of salt, a little bit of cream, and then beat it to try and make a scrambled egg. Then we're going to take this whole muffin pan, slide it into a 350 degree oven for about 12 minutes.
After 12 minutes, it looks more like a six and a half minute egg. And the next one, which didn't really achieve anything like a poached egg. And then here we have our scrambled egg, which is actually kind of like a mini frittata, which looks kind of gross. I mean, these hacked oven
methodsaren't really any more convenient or any more delicious. Egg boiled in broth. So we're going to season this chicken broth that we have here, bring it to a simmer, beat two eggs very well, and then we're going to gently transfer them into the hot broth, so it makes these kind of ribbons.
And this is our boiled egg in broth. The strands are a bit broken, but you still have these very delicately cooked bits of egg floating in a lot of delicious broth. The egg adds a nice texture and gives it a nice richness, and the egg itself is very delicate and slippery. This is very funny. Ah, the outdoors. Except for the fact that it's 27 degrees, but we won't let a little cold stop us. grilled egg. All right, we're going to roast an egg on a gas grill. Let's light the flames to the fullest. We are going to cook this for 10 to 15 minutes.
I mean, good enough for who it is. You know, it's actually not peeling as hard as I thought it would. That's definitely a bit uneven. A little bit of salt. You know, it's not that bad. You could cook an egg this way, but you'll probably want to rotate it so it cooks a little more evenly. smoked egg. Okay, the idea here is that instead of cooking it with direct heat, we're going to let the smoke and indirect heat cook the egg for a longer period of time, about an hour. The coals are all to one side and the smoke should circulate around it slowly cooking the egg.
This egg after an hour is definitely a bit overcooked. Mmm, that's nice, you actually get a bit of the smoky flavor. The texture is pretty bad. I would worry ifWere we to go back in time, we wouldn't get that smoky flavor, so there's a bit of trade-off there. Alright, we've got a campfire going right now. We're going to tear that down to create a little shelf for our cast iron skillet. We are going to add a drizzle of olive oil and we are going to break our egg there. In fact, I'm a little worried that that top is never going to cook just because of how cold the air is.
So I'm just going to call an audible and give it a really quick spin just to speed up the cooking of the yolk a little bit. Okay, you can see that the bottom, where it was in direct contact with the pan, really took on a lot of color. Mmm, but that's really delicious. And everything has a very smoky flavor and aroma. It is very attractive. If you are trying to cook an egg outside on the campfire, a cast iron one is definitely a very good option. Foil pack egg. So here we have our little foil packet.
We're going to spray it with a little bit of cooking spray. This feels very dangerous. We're going to crack an egg into this bag, fold it up, and put it directly on the fire, and see what happens. I mean, it's really bloated in a pretty crazy way. We're just, let's call it that. Okay, here we have our egg packed in aluminum foil. For some reason, it smells horrible. I don't know if the aluminum burned or there was some kind of chemical reaction or something, but this egg is evil, it's haunted, I'm not eating it. Hot charcoal egg?
Alright, just out of curiosity, I want to see what happens if I bury an egg directly in the coals. And after a few minutes, we will review it. oh god oh Well. That was a disaster. Here we have an exploded egg. This was not a good idea. I did this so you wouldn't have to. Just don't do this unless it's a joke. Egg cooked in sauna. We have an egg and we have this portable sauna. And I'm going to jump in here with my egg and hope it cooks with me. And here you have our egg cooked in a sauna.
If it was a real sauna and it was 180 degrees, then probably, over the course of many, many hours, we would have cooked an egg. So let's see how far we get. That's a raw egg. Sauna egg, fail. Motorized boiled egg? I've been revving the engine on this for the last 30 minutes to warm things up. We're going to put this foil package next to the engine block and close the hood. All right, let's see what we've got. Okay, this feels disconcertingly not warm. Here is our car engine egg. It looks like it's starting to cook a bit.
It definitely looks weirder than it was. Yeah, I can't recommend this. Solar oven egg. The idea behind this device is that it will somehow conduct heat from the sun and trap it in this environment to create a space that will cook an egg like an oven. Well, it's been three hours, there's no more sunlight, so let's see what we've got. Yeah, this isn't really a boiled egg either. There is almost a bit of white along the edge that has started to cook. I think maybe if we left it there for another four hours and maybe we were in Miami, then maybe something would have happened.
But it's just not happening today. sun failure. Alright, some conclusions. There are many ways to cook eggs. And the smallest changes in time and temperature will have a really profound effect on the texture of an egg, the way it tastes. The other thing we've seen is that there are a lot of classic foolproof ways to make a delicious egg and I don't know if any of the novel methods we used to cook them were really some sort of improvement. And that is. That's pretty much all it takes to cook an egg. If you have other ways that we didn't think of, feel free to leave them in the comments.
In the meantime, I'm going to get my cholesterol checked.
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