50 Ways To Cook An Egg

Nick: We're going to

cook

eggs 50 different

ways

, like using a flamethrower, the dishwasher, and even hot molten glass. Real quick, if you're watching this right now, please subscribe so we can see Gordon. Many thanks to DoorDash for sponsoring this video. We'll start simple with soft-boiled eggs to pass through water. We'll be there for about six minutes. A few minutes later, if we open the egg, we should have a beautiful soft-boiled egg here. And if we open it, there should be a perfectly tender, sticky and liquid egg. This is how I test if an egg is

cook

ed.

If you hold firm, you should be fine. Man1: For the hard-boiled eggs, we are going to keep the same eggs a little longer. Nick: By the way, these experiments are going to get crazier and crazier throughout the video. Man1: That's a. terrible joke That's not fun. It's not funny. Anything with eggs is not funny. For soft scrambled eggs. We will use an ostrich egg. This here is equivalent to 24 normal chicken eggs. Nick: To open it, I'll break it with this machete. Hell, that didn't even make a dent. Speaker2: Finally, once we've opened it up, we're going to go ahead and pour it into our pan.

Oh, wow. Oh. That's crazy. That's really cool. Nick: Now we're going to channel our inner Gordon Ramsay and make some delicious, soft scrambled eggs. Man1: As you can see. Now this is a mild scramble. It's cooked through, but still slightly runny on the surface. Nick: But if we keep it warm and keep going really fast, the egg should start to get more opaque. And just a few moments later, we have hard-boiled scrambled eggs, but I'm a soft-scrambled guy through and through. Man1: You're a softie. We are moving on to the easiest part. One of my favorite

ways

to make eggs.

My egg enters while the surface is still running. Let's just give it a quick little spin. Here's our easy ending. Nick: About half is the same. We're just going to take a little longer. Another good turn and that egg will be ready. Man1: And last but not least, we have our hard-boiled egg. Nick: Our over-easy egg should be nice and runny and the medium should be right in the middle and frankly, too hard is like asking for a well-done steak. But we are not here to judge. Man1: We move on to the next one. We have fried eggs.

Everyone should be able to do this except Nick:. Nick: You know I can edit that, right? Man1: Apart from Nick:. Man1: Medium, low heat, just cracking the egg. And then we close it with the lid so that it cooks on the surface. Nick: And about two minutes later, our sunny side is complete. There should be a very liquid yolk. Man1: Next, we got one of my favorite breakfast dishes, omelet. Nick: Beat our eggs. Man1: So we get a nice thin layer on the bottom of the pan. Nick: And once our egg is almost cooked, I'll add some melted cheese on the side and then fold it up and up.

Man 1: And that over there is a beautiful tortilla with cheese. Nick: I make a lot of poached eggs because I love eggs Benedict. So this right here is second nature to me. That's an egg with egg sides. Man1: I have to stop with that. Nick: We're starting to kick things up a notch with this Wagyu tartare that we're going to add a raw egg to. This here is a Hokkaido Wagyu a5 strip steak. I'll chop it into nice little pieces for our tartare, making sure it's small and even throughout. Once my meat is finely chopped, I'll press it into this mold and soon we'll be done.

Our egg. But not just any egg. For a tartare as elaborate as this one I am going to use the yolk of a quail egg. I will place my egg on top and after popping it, this steak tartare will be ready to eat. In the next method, we will bake the eggs. It is also called a puckered egg. I particularly love this method because my grandmother used to make them for us all the time when we were kids. Man1: We'll top them with a little salt and pepper and put them in the oven. They go to 350 and just after a couple of minutes we have a beautiful baked egg that is Shogun fire.

Nick: Everyone should learn how to make a good hollandaise sauce. We simply beat a few yolks in a double boiler, this mechanism here. Man1: And then slowly we start adding some cold butter. Keep an eye on them because we don't want the eggs to scramble. Nick: And we are left with a silky smooth hollandaise sauce. Man1: Next, we have a message from Linda. Linda: Nick: get a live chicken. Do you want me to get some eggs for you? Man2: I think he's starting to lose control. Nick: Let's move on. Manny brought some of his famous deviled eggs.

Fair warning. I've never tried them. Man1: I can't eat this. Nick: Manny, to confirm that you do them every morning. Manny: Every morning. Man1: They're actually really good. Manny: I already told you. Nick: Manny, these are a ten out of ten. Man1: Continuing. We have frittata and quiche. A frittata is Italian like Nick: and a quiche is French. The quiche has a crust. The frittata does it. Nick: We're moving to a relatively common method. Into the vacuum. This will cook at exactly 194°F for eight minutes. Man1: Let's take one out. And, in theory, it should be a perfectly soft boiled egg.

It's actually perfectly cooked. Nick: Next we'll make an egg soufflé. I'll go into a bowl with just a couple of eggs, then add some cream, a tablespoon of melted butter, and whatever seasonings you choose. Beat this until well combined. Spray your mold. Fill it with the egg mixture and cover it with a slice of cheese. About 15 minutes have passed. And that. This is why I love making egg soufflés. And you can say that this one here is perfect because it shot up and out of our mold. But when I dig it out, it should be very light and fluffy, almost like a sponge.

Perfection. Man1: We may have achieved one soufflé, but Nick: and I can't make the next two. Nick: We'll let the professionals handle the Japanese Omurice. Man1: Oh, and we don't know how to make a tornado egg either. Nick: With that, we're going to move on to one of these fun little quick egg cookers. I can't tell if it's a trick or if it's really going to work. We poured a little water into the bottom, then covered it and then waited. Man1: That means it's ready. It looks completely cooked. Nick: The question is: will it be the perfect egg that it promised?

I think so. We moved on to a coddled egg, something I'd never really done before. But we had to buy this special little egg pamper to do it. Very simple, we will place the lid and secure it with this elastic band and immerse it in a little boiling water. Goes. Our pampered egg seems to be complete. And if you look there, it almost looks like the perfect egg, soft to medium-cooked. If you haven't heard of egg in a hole, you will know after making a hole in a piece of bread. We'll save this for later. Then in a frying pan with a little oil and lower our bread.

Once our oil starts to sizzle, we will crack our egg. And our egg should cook and stick to the bread. Note that this is different from a toad in a hole, which is a delicious English dish that I recommend you try. About halfway through, we turn it over and there it is, the perfect egg in a hole. Then cured with salt. But I've done this before. It gives that incredible burst of creamy umami that I love. Man1: Here we have a block of Himalayan salt and Nick: he's going to put it in the oven until it's 400°F.

Nick: And while this is heating up, I'm going to take a moment to tell you about today's sponsor, DoorDash, and how running for DoorDash is the right move for you. I'll start with a fun fact based on today's video: the 100 pleats on the chef's hat actually represent the 100 different ways a chef might prepare an egg. Well, it just so happens that I also have about 100 different reasons why you should consider running to DoorDash. As you probably know from the DoorDash app, those who deliver food on DoorDash are called Dashers. The eggs we used to make this video today were dropped off by an amazing Dasher this morning.

And I'm going to talk about why I think you should consider being dashing. First of all, you have all the flexibility in the world, similar to how I can show up in my kitchen whenever I want and make cooking videos for you. You can work when you want and not when you don't. There is no boss, no uniform, no shift schedule for you. Manny: Wait, there's no boss? Nick, I'm out of here. Nick: Wait, Manny, wait. Nick: Manny, wait, wait. Manny, come back. Go back. Manny, I need you. Nick: So even if you're a student or a parent, you don't have to worry about someone determining your schedule for you.

And on top of all this, you decide which deliveries you accept. Everything depends on you. When you make money quickly, you can withdraw it instantly with instant payouts. There is no waiting for the next paycheck you work with and you get paid immediately. Dashing is also a great way to supplement other income streams. It doesn't have to be a full-time job. Instead, you can use it as a flexible way to earn some extra money. You can do it full-time, part-time, or occasionally and run virtually anywhere. Doordash is available in over 7,000 cities in all 50 US states. Everything sounds great to me.

Register and run now at the link in the description below. Well. No more egg jokes. It looks to me like the Himalayan hot stone is heated up and ready to use, so let's get back to cooking. Very good, it's hot. On our rock of salt. We will break an egg. I think that's the most perfect egg of the entire day. But the question is: can we really turn them around and make them look good? We had to bring in the big guys to flip the egg. Pretty eggs if you've ever had a sparkling cocktail. It was probably egg white in the cocktail foam.

I'll add my egg white to a shaker and shake it until it's foamy. Once it's nice and foamy, you should be able to layer this on top of my beautiful drink here, which is my personal favorite. Some plain old cranberry juice. Health. If you've ever had a baked Alaska or lemon meringue pie, you'll have seen a meringue-shaped egg used to make meringue. We simply separate the yolks from the whites. You can use the shells or your hands to separate. Then I'll add a little bit of cream of tartar and beat it all together. Once we have achieved stiff peaks, our meringue will be ready.

And with the addition of a little sugar, you can go ahead and toast it like this. But we can go one step further and move on to our next experiment, the egg cloud. If I put some meringue in a nice tall pile like this, I drop the yolk right in the center. We can bake this to make what is called an egg cloud. Once our cloud egg is ready, it should look like this. I will say that I always thought this trend was pretty silly. Something about this feels so wrong. But it tastes so good. Man1: Next, century-old eggs.

Nick: These ancient eggs are preserved and are actually a delicacy in China. But its appearance may scare some people. Don't be fooled. They are perfectly safe to eat. But in the next method, we will cook eggs in the microwave in several different ways. If you've seen any of our previous microwave egg experiments, they've gone horribly wrong. So I hope today is different. Man1: First, we crack an egg on a plate and put it in the microwave. Nick: Looks like this might be working. That is the strangest yolk I have ever seen in my life. Nick: Now we're going to try to boil these whole eggs in the microwave.

Man1: I don't like you right now. Man2: Which makes me nervous. Nick: Has one of them already exploded? Man1: Oh, shoot. I thought it was a joke. I thought you were playing with me. Oh, it smells terrible. Nick: The real problem is that when you cook hard-boiled eggs in the microwave you don't know if they will be perfectly cooked or if they will explode. They say you can turn a microwave-poached egg into a cup or ramekin with a quarter cup of water. This goes in the microwave for a minute. Once the water is warm, I will crack my egg.

Then put it back in the microwave for about 35 more seconds. Upon further investigation, oak can explode in the microwave. Let's try this one more time. But first I will gently prick the yolk so that it doesn't explode this time. Still keeping it intact. Pour off that excess water. Then on a plate goes my perfect poached egg. I have poached eggs many ways. And this here is the most perfect poached egg I think I've ever made. And I'm not just saying this is perfect. Ten out of ten. I don't like scrambled eggs, but I like the sound of them when microwaved.

I'm going to go to a bowl with some eggs. If you're watching this video, I hope that at some point you learn how to crack eggs with one hand. Then I will cover them with a little cream and a pinch of salt. I'll mix these eggs until they're well combined and once they're silky smooth, I'll pop them in the microwave for 30 seconds. After the 30 seconds, I'm going to go ahead and mix these eggs up a little bit, then put them back in the microwave for another 30 seconds. I will repeat this process several more times untilthat they are well stirred.

This will vary depending on your microwave. They look light and fluffy and don't actually taste bad, but this method took much longer than making regular scrambled eggs on the stove. So I would never do this. Next, in a breakfast sandwich maker. Man1: First a slice of bread, then cheese. Let's close half. Nick: Then crack our egg and then another slice of cheese. Man1: Close the whole contraption. Nick: To finish this off, we're supposed to be able to get this piece out. We then open the lid and this should reveal our breakfast sandwich. And it looks pretty good.

I don't think it looks that good. Man1: I don't care what Nick: says. This really looks good. Not bad. Nick: Bonus points if you've ever heard of this one. The egg hopper. It's a Sri Lankan dish that's essentially an egg nestled in a crispy coconut milk and rice-based crepe. I'll be honest, we tried it a few times and given the result, I think the only way to get an egg hopper is to travel directly to Sri Lanka. If you've never seen anyone fry an egg, you're about to do it. Now, I'm going to do this little controlled experiment in a glass pot so you can see exactly what happens once we put it inside.

Our oil is at the right temperature and it's time to fry. I'm going to keep this simple and crack the egg straight. Oh. This was just an egg we fried. And it created all these really cool little patterns in the oil. Still, I'll probably never do this again. Butter poaching is expensive, so it is often reserved for fancy meats. But I'm still going to try it with egg. For all we know, it will be the best tasting egg you've ever tasted. Once my entire pan is filled with butter, I'll pour in the egg and then gently coat it with butter as we let it cook.

This only took a few moments and it's already on a plate. Of all the eggs we cooked today this has to be the most perfect. I love this method. Speaker2: This device scrambles the egg in its own shell. I'll lock it in place, put the lid on it, and then we'll let it rip. Now we will treat it like any other egg and put it in boiling water. Hopefully it will look completely scrambled when you open it. Here goes nothing. Oh, that's really cool. Nick: It looks so perfect. Man1: Next, we will use this rolled egg machine.

Things are definitely getting crazier. Grease this generously and then simply crack an egg. It's going up. It's going up. Man3: This is really so sick. It is emerging. Oh Lord. It's like an egg popsicle. That's really cool. Nick: If you're ever stuck in a hotel room, you're going to need to make some eggs in a coffee maker. We will test it right now so you can see if it really works or not. Next, some freshly made eggs. Man1: One cycle of coffee later. Let's see if they are really cooked. Nick: It worked. Hard boiled egg in coffee maker.

If you've never made an egg waffle before, I think you'll want to try it after this. Oh. Nick: I'll close it and let it cook. Oh. Wow. That's a beautiful waffle. Man1: The one that interests me the most is the rice cooker. Nick: There go our three eggs. Man1: And then we'll cover it with water. Nick: And we'll run it on a normal rice cycle. Man1: Oh, that's terrible. Nick: Basically, right now we're just boiling eggs inside a rice cooker. Man1: Let's see how well it went. A little overcooked, but not bad. It worked. Nick: I've become a big fan of the old fryer, but let's see if she can boil eggs.

We will put it at 250°F for about 13 minutes. If this works in the air fryer, I will be very excited given how easy it is to open an air fryer and use it. This feels like a perfect, perfect egg. Let's get into it. Oh, that's a perfect hard-boiled egg. Man1: That really is. Next, we have freeze-dried eggs. These are freeze-dried eggs with butter flavor. And I think they eat them on Mars. We pour it as if it were cereal. It tastes like cheddar popcorn. Nick: This is one of the experiments I'm most excited about today. Cook eggs in the dishwasher.

Now that our dishwasher cycle has finished, it's promising that none of the eggs have broken. But the question is: are they even cooked? That was a 56 minute cycle. So it's definitely longer to cook an egg than I've ever cooked. It's a little subpar, but it looks like a perfect poached egg. And when you cut it, it should give that perfect, runny yolk. I might start using the dishwasher to make my eggs for eggs instead of Benedict. It's time to try cooking an egg with a laser pointer. I need to put on these safety glasses because I can't look directly at this laser without some eye protection.

This is powerful enough to easily start a fire if I point it at something flammable for long enough. Many. Are you flammable? No. So to do this, I'm just going to crack my egg into a small bowl. And it's time to use the laser. It's taking me too long to cook the egg. But to show you that the laser works, I made a cute face on the egg. Man1: We're reaching the end. And next, we have a flamethrower. Let's see if we can really cook this. Say hello to my little friend. Nick: It actually looks like the egg is starting to cook and I have a feeling we're going to end up with a perfectly sunny side up egg right now.

This whole process only took us about a minute and the egg looks cooked, but is actually quite discolored. And it's a little raw. Before we move on to cooking eggs over hot molten glass, we'll move on to one of the best cooking methods out there. Man1: Cryogenic cooking. This dry ice is -109°F. Nick: Theoretically. When we crack an egg on it, it should be so cold that the egg should literally be cooked to the point of being edible. Man1: After a couple of minutes, let's see if they are really cooked properly. Yeah, I don't think that's going anywhere.

Nick: I think you can probably tell just by looking at the yolk that it's technically cooked through. This is the whole egg right here. Man1: That's really cool. Nick: We'll be cooking our 50th and final egg over hot molten glass. Man1: Oh, perfect. Nick: That's crazy. Let's see if he can turn around. Man1: Looks good. Yes. Very appetizing. Nick: We may have finished our 50 eggs, but I actually saved the best for the last extra egg number 51. Let me tell you, you won't want to miss that one. But before we get to that, I'll tell you a little more about today's sponsor, DoorDash, and why you should consider becoming a Dasher when it comes to being a Dasher for DoorDash, if you're not sold on the earning flexibility and incentives that come with it. comes with being a Dasher or the fact that DoorDash is the number one food and drink app in the United States, I'll explain a little more about the actual payment.

In addition to the base payment you will receive for any delivery, an amount that is calculated based on the time, distance and convenience of the order. 100% of all tips you receive go directly to you. You can also participate in something called promotions. Promotions are things like maximum salary or challenges that help you make more money when you're busy. For example, a challenge could allow you to earn extra money for completing a certain number of deliveries in a certain period of time. Another of the best things about being a Dasher is that to make money, all you need is a smartphone and a means of transportation, such as a car, bicycle, scooter, or motorcycle.

And maybe once they discover space travel, you can even launch yourself in a spaceship. Now here's the best part. The actual registration process takes just a few minutes and most dashers can start earning within days. So, what are you waiting for? Register and run now at the link in the description below. Once again, don't forget to register and run. Now. Now, as promised, let's go see the final egg bonus number 51. It wasn't easy, but we did it. Before we go, we want to send a big thank you to all the Dashers out there. And one last thank you to DoorDash for sponsoring this video.

Man1: And for bonus number 51, we're going to cook these eggs in a glass dome. Nick: This glass dome on top of the egg should cook them, given how hot it is. Wow, that's great. That's cooking a lot faster than I thought. Let's pick it up and take a look. Wow. I think this made the most perfect eggs I have ever seen. Oh, look at that. Man2: This is crazy. Manny: They kicked me out for a second. Nick: Of course not. Go out. You are fired.