女友怒喊：早餐不要再做荷包蛋了！溏心蛋、歐姆蛋、水波蛋...各種蛋料理一次學會 Every Way to Cook an Egg ｜科普長知識｜GQ Taiwan

hey everybody this is emile stonek editor for basically at bon appetit 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 lot of difference on what's on the inside size however does matter as it affects 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 going to have a profound impact on how the final egg turns out we're going to 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 raw egg okay we couldn't start this video on all 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 this is literally just an egg cracked into a glass there's nothing else going on cheers it doesn't actually taste like that much because there's no salt or anything else in there so it's just kind of a weird textural sensation prairie oyster egg a raw egg is a raw egg but a raw egg once you put it into a cup and put a little bit of salt and some tabasco and some worcestershire on it well then you have what's called a prairie oyster 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 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 all right there it is an amber moon bottom's up cowboy spicy it's salty the only thing that's hard is actually the quantity of liquid but i actually think that if i was hungover and i drank this i would either vomit and go back to bed or move on with my day in a pretty cool way 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 a little bit of salt and there you have it our sunny side up egg 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 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 is an olive oil fried egg you have this nice contrast between these really crispy lacy edges and then right here is 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 pork rindy white this is definitely one of our favorite ways to cook an egg 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 ooh yeah that hurt doesn't feel good but we're not gonna be a baby about it 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 that tastes great and this is a great way to make a fried egg for somebody who's kind of likes that runny yolk but is squeamish about uncooked white olive oil fried and steamed egg this time instead of basting the egg with hot oil we're going to add a little bit of water and cover it which is going to produce steam that's going to help to cook the egg we're going to leave it in there for probably about a minute so right off the bat you're definitely seeing quite a bit of this crispy outside part and it's pretty well browned 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 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 classic diner eggs so over easy you can see the white is still super tender and in 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 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 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 mcmuffin egg we're going to use a ring mold which is going to contain the egg so it doesn't just leak out everywhere we want that yolk to be fully cooked because you're going to eat it in the car 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 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 you think they're done to account for carry-over cooking there you have it cracked in the 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 low and slow scrambled egg all right 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 and there you have some beautiful soft scrambled eggs you notice that the texture is like kerdi the french would use the term vavvus 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 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 kerdi texture this time we're going for little ribbons or sheets of egg these are our hot and fat 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 really want to 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 going to go at the same time into already boiling water i'm 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 eat a boiled egg without peeling it first it's interesting to note that it's actually easier to peel an egg that is older rather than a super farm fresh egg and voila a boiled egg okay so looking at all these boiled eggs we're really able to see the way that thyme 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 wipe next up our 8 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 want to keep in the fridge to pull out whenever i'm super hungry steamed egg so we've boiled eggs but now we're going to 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 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 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 you go all right 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 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 its own bag so we're just going to let that immersion circulator move the water around at that very consistent temperature for around 45 minutes and we're good to go so this is our sous-vide egg the yolks wiggly the whites wiggly everything's wiggly 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 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 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 tea egg we're gonna take cinnamon star anise peppercorns cloves fennel seeds 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 going to submerge them in this liquid and let them cook for about 30 minutes we're going to add some ice which is going to cool things off then we're going to cover them with the marinade to let them pick up even more color over the course of the next day 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 poached egg the brunch time favorite we don't actually want this water to be boiling it's just that the berries simmer and then we're going to use our spoon to create a vortex and then we're going to plop the egg right in it which is going to help 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 so here you can tell if 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 the platonic ideal of the poached egg this is awesome egg poached in tomato sauce basically the idea is you have a hot tomato-based sauce and then you 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 see i'm kind of 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 microwave 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 mmm breakfast i gotta be real this looks pretty gross i don't know why you would do this don't microwave poached egg microwave round two revenge of the microwave this time we're gonna try to poach an egg in here 27 seconds 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 pass george foreman egg all right 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 i mean this is a depressing way to cook an egg you 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 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 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 low torched egg this is an egg this is a blow torch we're gonna crack this egg right onto a sheet pan and then we're gonna cook it with our blow torch 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 oof this uh i think we can say this is not an effective way to cook an egg diner style omelette all right 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 want to beat these eggs together until we don't see any streaks of egg white we're going to pour the eggs in and as you can see it's starting to cook immediately so i'm just going to kind of start nudging it along with my spatula then fold it over flip that out and that is your diner style omelette so a diner style omelet is normally kind of a blank canvas for all 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 french omelette this time we're using low heat and this is going to come together much more slowly we're going to 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 that is a french omelet this is a much more refined delicate style of omelette 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 souffle omelet 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 for meringue then we're going to 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 going to fold it flip it out onto the plate and that is a souffle omelet this is huge that's because of all of the air that we beat into the eggs before we cook them has a light cakey fluffy sort of texture definitely not something i'd want to eat every day but definitely interesting cloud egg the cloud egg was kind of a novelty that was popular on instagram for a little while we're going to separate the yolk from the white like we did for the souffle omelette we're going to dollop that on this baking sheet and this is going to 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 and that folks is a cloud egg this is kind of a deconstructed egg it's a little bit high concept this one is interesting tasting it's really more for the gram than it is for the mouth 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 custardy 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 drizzle a little bit of sesame oil on top maybe some scallions absolutely delicious cuddled egg so what we have here is an egg coddler it's kind of a mini pot then we're going to put the egg in along with a little bit of cream and then we're going to close it up and then submerge that in barely simmering water and there we have our flying saucer touchdown that is a cottled egg all right so we're going to take the lid off oh 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 toast soldiers to dunk in there it's very tasty sherred egg so now we're gonna make a sherred egg which is similar to a cottled 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 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 maybe like a little egg pot for brunch still has good flavor this is a nice little self-contained dish air fried egg all right 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 a little bit of salt a 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 like 12 minutes and uh see what comes out on the other side so this actually has a similar-ish texture to the sherred 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 stovetop and not have to deal with this ridiculous contraption 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 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 dehydrated egg first things first we're going to blend these eggs up really well then we're going to pour them into this nice little rack with a lip close the door and turn the dehydrator on for about six hours oh god it looks like fried cheese i've heard that some people will dehydrate eggs and then take them camping but unless you're like hiking the appalachian trail i don't think this is a very good way to cook eggs 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 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 frozen egg we've got an egg we've got a skewer we're gonna put this 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 oh oh no no it is an egg lollipop and it is starting to thaw a little bit which is very very gross oh do i really have to oh no that is so unpleasant just don't 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 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 rice cooker egg all right let's say you made some rice in the rice cooker but you want to turn that into something that's a little bit more like a complete meal maybe you just want to open it up and crack an egg right on top of that rice cook it right there that doesn't sound like a bad idea we're gonna check this after five minutes all right 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 like a beautiful almost nutty quality to it this is a really cool and really delicious way to cook an egg if you've got a rice cooker you've got everything you need to make it happen 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 here we have an egg that we cooked in the egg cooker this looks pretty much exactly like any of our other cooked and 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 rolly cooked egg more things you can buy on amazon i don't know apparently you put the eggs in here and 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 no oh my god 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 i don't know why it tastes plasticky this is horrible oven-cooked eggs all right 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 going to take this whole muffin tin slide it into a 350 degree oven for about 12 minutes after 12 minutes this looks more like a six and a half minute egg and this next one i didn't really accomplish anything like a poached egg and 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 egg cooked in broth so we're going to 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 it produces these kind of ribbons and this is our egg cooked and 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 grilled egg all right 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 good enough for who it's for now you know it's actually not peeling as hard as i thought it was going to it'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 want to rotate it just so it cooks a little bit more evenly 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 this egg after an hour is definitely a little bit overcooked that's pretty good 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 thyme we wouldn't get that smoked flavor so there's a little bit of a trade off there all right 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 going to 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 going to cook just because of how cold the air is so you know i'm just going to call an audible and give this a flip real quick just to speed the cooking of the yolk along a little bit okay you can see that that underside where is in direct contact with the pan really took on a lot of color 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 oil 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 go let's just call this 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 hot coal cooked egg all right 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'll just check on oh god oh um 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 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 and here we 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 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 all right let's see what we've got okay this feels disconcertingly not warm 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 uh yeah i can't recommend this 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 yeah uh 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 going to 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 foolproof 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 way 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 going to get my cholesterol checked

Channel: GQ Taiwan

Views: 692,212

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Id: gF7c4TVlZ8M

Length: 27min 11sec (1631 seconds)

Published: Thu Mar 18 2021