hey everyone and welcome back to my
channel today I've got a new healthy
basics video for you and it's perfect
timing as Easter is right around the
corner so today I'm going to show you
how to make the most perfect soft-boiled
and hard-boiled eggs and I think that my
method is pretty foolproof most online
tutorials will have you placing eggs in
a pot of cold water and bringing that to
a boil for hard-boiled eggs yet for
soft-boiled eggs you place those in a
pot of hot water and that can get pretty
confusing and make it difficult if you
want to cook soft-boiled and hard-boiled
eggs at the same time so today I'll show
you my method which spoiler alert it's
the same for both not only is it super
easy but it also prevents you from
accidentally overcooking your eggs and
ending up with that green tinge around
the yolk you'll end up with perfect eggs
every single time so let's dive in the
main reason I don't cook my hard-boiled
eggs starting from cold water is this
right here
pots made from aluminium stainless steel
and cast iron can vary quite a bit in
how quickly they come to a boil and
retain their heat and I found that those
discrepancies can greatly affect how
your eggs turn out especially when it
comes to soft-boiled eggs or
accidentally overcooking hard-boiled
eggs so for the most consistent eggs I
always prefer to boil my water first and
today I'm using a stainless steel pot
but when you boil your water first it
doesn't matter what type of pot you use
fill your pot with enough water that
it'll cover the eggs by about an inch
then bring it to a boil while I'm
waiting for the water to boil I'll
remove my eggs from the fridge which
gives them just a couple of minutes to
warm up now many people say that you
should use at least week old eggs as
they're easier to peel but I'm usually
not that good at planning ahead I
purchased these eggs yesterday and as
you'll see I had no problems peeling
them next you want to prepare an icy
cold water bath for your eggs as this is
what will immediately stop them from
cooking and retain the texture that
you're aiming for alright so now that
our water is boiling we can add our eggs
turn the heat to low while you add the
eggs as this will stop them from
bouncing around and cracking but once
you've placed them all in you can turn
the heat back up I love my stainless
steel skimmer as it makes adding and
removing the eggs from the pot super
easy and I'll link this in the
description box below as soon as the
eggs have been added to the water I
start a timer and today because I'm
showing you a variety of eggs I'll
remove them at 6 8 10 12 and 14 minutes
which spans a pretty wide variety of
soft-boiled and hard-boiled eggs
[Music]
[Applause]
now not to get the eggs all mixed up I'm
writing their cook time on the shell
today after they've had a minute to cool
down in the ice water bath
[Applause]
[Music]
[Applause]
when it comes to peeling the egg and
removing the shell I always find it's
easiest to start at the thick end of the
egg there's usually a bit of an air
bubble on that end and it's easier to
get under the membrane that separates
the shell from the egg running the egg
under cold water while you're peeling
helps as well
[Music]
alright let's slice open these eggs and
see how they turned out this first egg
is our six-minute egg and it should be
quite soft with a liquidy yolk but the
whites should be fairly cooked for our
eight minute egg the yolk will still be
soft but it's not liquid or jammy
anymore our ten minute egg is the
softest of what I'd consider hard-boiled
and there's just a smidge of softness
left in the yolk our twelve minute egg
is a bit firmer with a lighter yolk and
this is the time I cook most frequently
when I make hard-boiled eggs lastly our
fourteen minute egg is your traditional
hard-boiled egg with the lightest yolk
and a firm white but it's not overcooked
and there's no green tinge around the
yolk once you get the hang of cooking
eggs this way you can experiment with
the time that you like best and by
starting all of the eggs at the same
time in boiling water you can easily
cook an assortment for the entire family
including six eight ten twelve and
fourteen minute eggs when it comes to my
personal preference all make six-minute
eggs if I'm serving up soft-boiled eggs
in an egg cup and you guys know from my
meal prep video that I love
six-and-a-half minute eggs which are
soft but slightly jammy to top on toast
and salads for hard boiled eggs I'll use
twelve minute eggs in my potato salad
recipe or for deviled eggs alright
that's it for today's edge cooking
tutorial I hope you guys enjoyed this
video and if you did make sure to give
it a thumbs up and hit that subscribe
button below so you don't miss the next
week's video
[Music]