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

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every

one. 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 are going to make egg. This is an egg. Ovularly shaped, they come in many different colors, but there isn't much to what's inside. However, size does matter as it affects

cook

ing time. So to stay consistent, today we'll only use large, brown eggs. When you break them apart, you can see that they are composed 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 difference in temperature or

cook

ing time will have a profound impact on the final egg result. We'll take these eggs and cook them in as many ways as we can think of, so you can see the process and the end results. Raw egg. Well, we could start this video with all the ways to cook eggs without also doing some ways not to cook eggs. You know, people eat raw eggs all the time. But we'll just take an egg, crack it into a glass, it'll be 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 much because it doesn't contain salt or anything else. So it's kind of a weird texture 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 on 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 try it. It definitely tastes better than a raw egg.

It is very difficult to get the smell out of your nose once you have swallowed it. But we still have not finished. Amber Moon Egg. We ate a raw egg, we ate a prairie oyster, now we're going to make something called Amber Moon, which is basically all those things plus liquor. Now it's a cocktail. Alright, there's an Amber Moon. All the way down, cowboy. Hmm, it's spicy, it's salty. In reality, the only difficult thing is 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 pretty leisurely manner.

Sunny egg facing up. What we're looking for here is a white that's colorless and crunchy, and then a yolk that's runny and ready to pop. We're not going to turn it around, a little bit of salt and there you have it. Our sunny egg. This looks like an egg emoji. The white is a little slippery in a really appealing way and the yolk is ready to burst, barely gelled. This is what you want for your rice bowl or on top of something like mushroom toast. It is delicious and very simple. Fried egg with olive oil. This time crispy is the name of the game, so we need high heat.

Adding salt, and that, my friends, is a fried egg with olive oil. You have this nice contrast between these really crispy lacy edges, and then here it's barely cooked. Mmm, so you get a lot of flavor from the olive oil and a nice textural contrast between the super rich, gooey yolk and this almost pork-crusted white. 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 baste it. Which means we're going to pour hot olive oil over the egg while it's cooking.

Oh yeah, that hurt. It doesn't feel good, but we won't be babies about it. So the biggest difference here, where last time we had a little bit of rawness around the yolk, here it's fully cooked. Mmm, that tastes delicious. And this is a great way to make a friend egg for someone who likes a runny yolk, but is squeamish about raw whites. Egg fried with olive oil and steamed. This time instead of spraying the egg with hot oil, we will add a little water and cover it, which will produce steam that will help cook the egg.

And we'll 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 golden brown underneath. You still have that nice fluidity, but again it's much thicker than some of the other yolks we've been dealing with. Mmmm, it's good. Easy, medium and hard-boiled eggs. We will cook them for 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 that second side, which will dramatically change the texture of the yolk.

So here we have our three classic diner eggs. Just like that, you can see that the white is still super tender and then the yolk is barely cooked. It is very fluid and liquid. At medium heat, the yolk is definitely a little more cooked, thicker, and comes out much more slowly. And here with the excess hardness you can see that the yolk is completely cooked. It almost looks like an eight-minute boiled egg or something, and the white is definitely a little gummy for that one. So something for

every

one. Fried egg in a salt block. The idea here is that it retains a lot of heat and maybe seasons the egg a little.

It also takes 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 will use a ring mold, which will contain the egg so that it does not escape everywhere. We want the yolk to be completely cooked because you are going to eat it in the car. And there we have a perfect egg mcmuffin. The main benefit of this is definitely portability and for anyone who is totally turned off by runny yolk. Broken and scrambled eggs. We'll just crack these eggs right into a skillet over medium to medium-low heat and scramble 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 the scrambled eggs before you think they are ready to allow for the rest of the cooking. There you go. Split in a frying pan and stirred. So what you're going to notice here are these different types of parts. Like it's mainly yolk, here you have mainly white. You definitely have some pieces that are much richer and others that are a little leaner, but there's nothing wrong with this method for scrambled eggs. Scrambled eggs over low heat. Alright, scrambled eggs, round two.

This time we'll beat them first and cook them very low 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 tender and beautiful scrambled eggs. You notice that the texture is like curd. The French would use bavoose, which actually means dog snot. Delicious, right? There are many people who would think that eggs like this are undercooked. For me, this is perfect. Hot and fast scrambled eggs. Scrambled eggs in the third round, but this time hot and fast.

We're going to beat the eggs together, making sure they're fully incorporated. And you'll need to start moving these eggs as soon as they hit the pan. They will cook in less than a minute. Unlike last time which had that kind of curdled texture, this time we opted for small ribbons or sheets of egg. These are our hot and fast scrambled eggs. These aren't overcooked, they're not rubbery by any means, but you definitely get a little more of the skillet texture. It's not something you can eat with a spoon, you really want to stick your fork in there.

Put that on some toast. Boiled eggs. So we're going to set four separate timers. Five minutes, six and a half minutes, eight minutes and ten minutes. All the eggs will go into the already boiling water at the same time. We'll take the eggs out after these things explode, 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's interesting to know that it's actually easier to peel an old egg than a farm-fresh egg. And that's it, a boiled egg. Well, looking at all these hard-boiled eggs, we can really see how time affects the white and the yolk.

Let's start here with our five minute egg. You can see that it has an almost liquid white and a completely liquid yolk. Great for dipping toast. This is our six and a half minute egg. I feel like this has the most appealing contrast between that really soft yolk and a fully cooked white. Next, our eight-minute egg. There is no race. 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 a little orange marmalade. These are the kinds of things I want to keep in the refrigerator to pull out when I'm really hungry.

Steamed egg. We have boiled eggs, but now we are going to steam them. This is effectively the same. The nice thing about this is that 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 a very nice eight-minute egg. The white is very tender, we have this beautiful yolk that looks like jam. Personally, this is one of my favorite

methods

for boiling hard-boiled eggs.

Instant egg. Welcome to hell, children. 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 going to set this up in five minutes. We'll put that egg in there and when it's ready, we'll vent it, which releases the pressure. And there you have it. Alright, here we have our pressure cooked egg. To me, that's an overcooked hard-boiled egg. This actually took longer and did a worse job. So yes, steaming, boiling, is 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 specific period of time. In this case, without a bag. The egg is its own bag. So we'll just let the immersion circulator move the water at that very constant temperature for about 45 minutes. And we are ready to start. This is our vacuum egg. The yolk moves, the white moves, everything moves. Mmmm, that's delicious. The mouthfeel is almost like a gelatinous egg. But if runny eggs aren't your thing, this isn't for you. Pickled egg. So now we're going to have fun with our eight-minute hard-boiled eggs by pickling them in a beet-infused vinegar mixture.

So we have some distilled white vinegar, a cup of water, a little salt, sugar and then we'll add some beets. And once it boils, we will know that our mixture is ready, we will cover it and that's it. 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 tasty, you definitely get some of the sweetness from the beet, you definitely get the sugar. This would be a very nice addition to a picnic. Tea egg. We will take cinnamon, star anise, peppercorns, cloves, fennel seeds, sugar, salt, soy sauce and, of course, tea.

We have our eggs soft-boiled. We will break them all with the back of the spoon. Then we will immerse them in this liquid and let them cook for about 30 minutes. We'll add a little ice, which will cool things down, then cover them with the marinade so they take on even more color over the course of the next day. Look at that beautiful tea-stained egg. It has this exterior that looks like a stained glass window. It's delicious. You really get those spices. This is a really fun way to eat an egg. Poached egg, a brunch favorite. We don't actually want this water to be boiling, it's just simmering.

And then we'll use our spoon to create a vortex, and then we'll drop the egg directly into it, which will somehow blow up any of the wispy parts. Look, now it's starting to form sort of a nice little package. In fact, I'm pretty impressed with myself. This is difficult to do. So here you can see that the white is completely cooked. And when you poke it, you can see that the yolk is still nice and runny. Almost like a water balloon with yolk. This is the Platonic ideal of the poached egg. This is amazing. Poached egg in tomato sauce.

Basically, the idea is to have a tomato-based chutney and then create a small well in the middle, stick the egg right in there, and let the heat of 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 because the bottom of the egg received most of the heat. Tomato sauce is an imprecise cooking medium, so it doesn't conduct heat as consistently as a pot full of water would. But it adds a lot of flavor, which is exciting. I don't know, I could go with either option in this case.

Microwave scrambled eggs. We will use this little egg holder to make scrambled eggs. Add a little milk to help and then microwave for 40 seconds.Mmmm, breakfast. I have to be honest, this looks pretty gross. I don't know why you would do this, don't do it. Microwave poached egg. Second round of microwave, the revenge of the microwave. This time we're going to try poaching an egg here. 27 seconds. Is that a poached egg in the microwave? This is not OK. This seems really, really gross. Microwaving can save some time, but it also produces spoiled eggs. Approve. George Foreman Egg.

Alright, this is a George Foreman grill. You know it, you love it. We'll open this, nonstick spray, crack an egg in there, close it and leave. 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 is fully cooked, the yolk is quite gnarly looking. I mean, if you had to, you could cook an egg this way, but I'm so sorry. Egg for waffles. I mean, we've used every other appliance in the kitchen, so we might as well try a waffle iron.

I'm going to lube it up a little bit, crack an egg right there and close this up. There's a lot of steam coming out of this guy now. OMG, that's our waffle iron boiled egg. This looks like some kind of alien, like a facehugger or something. You can definitely see that the yolk is quite unpleasant and overcooked. Except yes, this is not a particularly delicious egg. Egg waffle? Not so much. Burnt egg. This is an egg, this is a blowtorch. We're going to crack this egg right onto a baking sheet 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 up with open flames until it's ready, I guess? Ugh, this, ahh, I think we can say that this is not an effective way to cook an egg. Diner style omelet. Alright, so we have our skillet over medium heat. We are going to put a little butter there to heat until it almost browns. We really want to beat these eggs until we don't see streaks of egg white. We are going to pour in the eggs and as you can see, it immediately starts to cook.

So I'm going to start pushing it in with my spatula, then I'm going to fold it, turn it over, and that's your restaurant-style omelet. Therefore, a restaurant-style tortilla is usually a kind of blank canvas for all kinds of fillings you can put in it. It's usually not the eggs themselves. This would be delicious with some ham, peppers and cheese. Omelette. This time we will use low heat and this will come together much more slowly. We'll beat the eggs, put a little bit of butter in the pan, pour in the eggs and then start stirring constantly. We want the curdled type of texture.

As soon as we start to form a little skin, we are going to 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 omelette. It's about the egg. You don't really need to add any dressing or filling here. Very creamy, very tender. This is a beautiful way to cook an egg. Soufflé omelet. This is a new and modern tortilla. 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, we're going to transfer that to a hot pan with butter. , place a plate on top to ensure the top cooks as well.

And then we'll fold it, turn it over on the plate and that will be a soufflé omelet. This is huge. And that's because of all the air we add to the eggs before cooking them. It has a light, pasty and spongy texture. It's definitely not something I would want to eat every day, but it's 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 soufflé omelet. We'll place it on this baking sheet and put it in the oven at 350 degrees for about 30 minutes.

Now we're going to take it out and put the yolk back in that little pocket we made and bake it until we have the consistency of a sunny side up egg. And that, friends, is a cloud egg. This is a kind of deconstructed egg. It's a bit of a lofty concept. This is an interesting tasting. It's really more for the gram than the mouth. Chinese style steamed egg custard. Here we have a couple of eggs. We will mix them with a little soy sauce to season them, a little chicken broth. We will transfer the eggs to a bowl, put the entire bowl in the steamer basket, cover it with a plate and then cover the pot.

And we're going to let the steam gently cook everything until it's wobbly and creamy. Well, 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 some sesame oil on top, maybe some scallions, absolutely delicious. Pampered egg. So what we have here is a spoiled egg. It is a kind of mini pot in which we are going to put the egg along with a little bit of cream. And then we'll close it and then immerse it in barely boiling water.

And there we have the landing of our flying saucer. That's a spoiled egg. Okay, so let's take off the lid. Oh, that smells really good. Basically, the cream helped create a gentle cooking medium for the egg. The lid helped trap some steam, so it cooked through. What I really want is a couple of soldiers to dive in there. It's very tasty. Puckered egg. So now we are going to make a puckered egg, which is similar to a coddled egg, but this time it will be open, in a mold and in the oven. We will put it in a 375 degree oven for 12 to 15 minutes.

I can say we overcooked this one a bit. But you still have a little bit of that egg yolk oozing out. Is something cute. It could be more delicious if you add some cheese and make it as a little egg cup for brunch. It still tastes good. This is a nice little plate. Air fried egg. Alright, we couldn't not use a deep fryer. An air fryer is basically a small convection oven. So we have a buttered mold. We're going to crack our egg, a little bit of salt, a little bit of cream, open up our deep fryer, put this guy in there and close it.

We'll put it at 300 degrees for 12 minutes and see what comes out the other side. So this actually has a similar texture to puckered egg, except it's definitely a lot more rubbery. It's actually quite tasty. It was 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 there from as far away as I can. Because I'm worried that this will explode on me. Wow, that looks like a weird jellyfish.

That, my friends, is a fried egg. This is definitely a dangerous way to produce eggs. But honestly, that's surprisingly good. This might be the best new egg in America. Dehydrated egg. First things first, we're going to blend 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. OMG, 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. Now we're going to make a frittata, which is basically a quiche without a crust. We're going to crack some eggs, beat them, add salt and two ounces of milk, just to lighten it up. So we'll start on the stove, over medium-high heat, until the edges start to set, and then we'll finish in a 350 degree oven for about 15 minutes until golden brown and the center is set. Basically, this is just baked egg. The egg is quite soft. He really wants some cheese and other things here. Otherwise, there's not much to write home about. Frozen egg? We have an egg.

We have a skewer. We're going to stick the skewer in the egg and then freeze it to look like an egg popsicle, I guess? Okay, yeah, that's a frozen egg. I think we'll have to soak it in hot water to peel it. Oh, oh no. It's an egg popsicle. And it's starting to thaw a little, which is very, very gross, ugh. Do I really have to do it? Oh no, ugh, that's so disgusting. Just don't do it. Egg cooked in dishwasher. Dishwashers get hot, they fill with steam, so maybe that's one way to cook eggs. We'll close it, put this dishwasher on the hardest setting and three hours later, smoking city.

Okay, this is very, very strange. It looks similar to the six and a half minute egg we made earlier, but the yolk is cooked longer than the white. I don't understand the science behind it, but something strange happened in that dishwasher. But it definitely works and is strangely good. Maybe next time you use the dishwasher, throw in a couple of eggs and you'll have lunch. Rice cooker egg. Alright, let's say you made rice in the rice cooker. But you want that to become something that's more like a full meal. Maybe you just want to open it up and crack the egg on top of the rice and cook it right there.

That doesn't seem like a bad idea. We'll check this after five minutes. Alright, this looks like a perfectly cooked egg. The white is barely set, the yolk is barely oozing. Oh, that's so delicious. In fact, the rice perfumes it and has a beautiful, almost nutty quality to it. This is a really great and delicious way to cook an egg. If you have a rice cooker, you have everything you need to make it happen. Boiled egg in egg cooker. This is a cooker for cooking eggs. You load it with eggs, close the lid, turn it on and it steams some eggs for you, I guess.

Here we have an egg that we cook in the egg cooker. This looks a lot like any of our other shell-boiled eggs we made. The question is: do you really want a UFO 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. Boiled egg in a rollie. More things you can buy on Amazon. I don't know, apparently you put the eggs in here and then they come out when it's ready. Did you find out that? It just made a very strange 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 seafood. I don't know why, it tastes like plastic. This is horrible. Baked eggs. Okay, people have many different techniques for making all kinds of eggs in the oven. Let's try three right now. So on your right, we'll try to make a hard-boiled egg. We will spread the next two with butter. In this middle one, we'll put some water, crack the egg in there and try to make a poached egg.

On the left, we're going to crack an egg here, add a little bit of salt, a little bit of cream, and then beat it to try to make a scrambled egg. Then we're going to take this entire muffin pan and put it in a 350 degree oven for about 12 minutes. After 12 minutes, it's more like a six and a half minute egg. And the next one, which didn't really achieve anything resembling a poached egg. And then here we have our scrambled eggs, which are actually kind of like a mini frittata, which looks kind of gross. I mean, these hacked-in-the-oven

methods

aren't really any more convenient or more delicious.

Egg cooked 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 gently pour them into the hot broth, so that it produces these kinds of ribbons. And this is our egg cooked in broth. The strands are a little broken, but there are still these very delicately cooked pieces 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 really delicate and slippery. This is really fun. Ah, the outdoors.

Except for the fact that it's 27 degrees, but we're not going to let a little cold stop us. Roast egg. Alright, let's grill an egg on a gas grill. Let's light the flames. We will cook this for between 10 and 15 minutes. I mean, good enough for who he is. You know, it's actually not peeling as hard as I thought. It's definitely a little 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. Well, the idea here is that instead of cooking it over direct heat, we let the smoke and indirect heat cook the egg for a longer period of time, about an hour.

The coals are all on one side and the smoke should circulate, slowly cooking the egg. This egg after an hour is definitely a little overcooked. Mmm, that's nice, you actually get a little bit of the smoky flavor. The texture is pretty bad. I would worry that if we went back in time, we wouldn't get that smoky flavor, so there's a bit of a trade-off there. Alright, we've got a bonfire going right now. We'll knock it down to create a little shelf for our cast iron skillet. We will give it a splash of olive oil and there we will peelour egg In fact, I'm a little worried that that lid will never cook just because of how cold the air is.

So I'm going to call an audible and give it a very quick spin to speed up the cooking of the yolk a little bit. Okay, you can see that that bottom part, 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 outdoors over an open fire, a cast iron one is definitely a very good option. Egg in aluminum foil. So here we have our little package of aluminum foil.

We'll spray it with a little cooking spray. This feels very dangerous. Let's crack an egg inside this bag, fold it and put it directly on the fire and see what happens. I mean, it's really inflated in a pretty crazy way. Let's just call this. Well, here we have our egg packed in aluminum foil. For some reason, it smells terrible. 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 going to eat it. Egg cooked on charcoal? Alright, just out of curiosity, I want to see what happens if I bury an egg directly into the coals.

And after a few minutes, we will check 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 boiled 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 the sauna. If this were a real sauna and the temperature was 180 degrees, we would probably, over the course of many, many hours, have cooked an egg.

So let's see how far we get. That's a raw egg. Sauna egg, fail. Motor boiled egg? I've been revving the engine for the last 30 minutes to warm things up. We will place this aluminum package next to the engine block and close the hood. Alright, let's see what we have. Okay, this is disconcertingly unwarm. Here is our car engine egg. It looks like it's starting to cook a little. It definitely seems stranger than it was. Yes, I can't recommend this. Solar oven egg. The idea behind this device is that it will somehow 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'll see what we have. Yeah, this isn't really a boiled egg either. There is almost a little bit of white left on the edge that started to cook. I think maybe if we had left it there for another four hours and maybe we were in Miami, then maybe something would have happened. But that's just not happening today. Solar failure. Okay, 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, its flavor.

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 any kind of improvement. And that is. That's pretty much it for cooking an egg. If you have other ways we didn't think of, feel free to leave them in the comments. In the meantime, I'll go get my cholesterol checked.