How to make Perfect eggs hard boiled, Over Easy, and Scrambled.


since the dawn of time eggs / on the
menu dinosaurs ate eggs and early man
did as well
hunter-gatherers found eggs from birds
and reptiles and ate them as a source of
protein and energy on your personal chef
like Moses and today i’ll show you how
to prepare the perfect food in three
ways
let’s get cracking right now ow
in researching the eighth i was
overwhelmed by all the dates and times
the eggs were used documented use was as
far back as 6,000 BC in China or North
America the first domesticated follow
reached our shores with Columbus’s
second voyage in 1493 firing up the
prolific chicken made a expected the
north american diet since did not affect
the chicken three productive cycle eggs
will also keep unrefrigerated for a week
or so the trick to telling of an egg was
good was to put it in a pitcher of water
if it sank the egg was good if it
floated it was considered on today our
eggs are picked up at the grocery store
or local farmers market and have the
best before date usually stamped on them
this eliminates the guesswork there are
many many many uses for eggs but today
I’ll keep it simple will make the
perfect hard-boiled egg an overeasy egg
and the light and fluffy scrambled egg
here’s what we need five fresh eggs 2
teaspoons of butter salt and pepper
now that we have everything ready it’s
time to cook I’m not sure why they call
this a hard-boiled egg because we
actually soft boil until it’s called all
the way through first put your egg in
the potty then place the pot on the
burner and cover with cold water to
about an inch over the egg turn on the
heat to medium-high about a hundred
eighty degrees celsius and let the plot
come up to a fast swimmer in other words
steam and lots of little bubbles
now you can remove the pot from the heat
cover it and let it sit for 10 to 12
minutes
once your time is up place the pot under
running cold water to stop the cooking
process and cools down the egg so you
can handle it
now that we can handle the school day
let’s peel it tap the egg gently on some
paper towel cracking the shell all over
then peel off the shell and here is a
perfect hard-boiled egg nice clean a
point and gorgeous yellow do
ok now to fry an overeasy egg if you
like the open running or stiff the
preference is up to you but a run do
list the flavor and texture of the rest
of your meal to new heights so let’s put
the frying pan on medium-high heat while
the frying pan is heating up
crack the egg on the counter and split
the shell the small bowl
this way you don’t have a chance of
getting shells in the front and now we
add one teaspoon of butter to the frying
pan and we’ll get around to cover the
bottom the butter should be bubbling
before we add the a one thing we do not
want is burnt butter
this is an indication that the pan is
too hot now we add the egg we don’t
touch the egg at this point in time
because we wanted to develop a crust on
the bottom and keep everything in place
you can be daring and flip the egg after
about two minutes i have an easier way
after the two-minute mark put a tight
lid on the frying pan turn off the heat
and in one minute you’ll have a son
running over easy egg two minutes
soft but not running medium over easy
and three minutes
well done over easy
our soft overeasy egg is ready for
serving fantastic with a little salt and
pepper and some toast for dipping in the
open
the final preparation in this episode is
a perfect scrambled a this is an homage
to the egg no extra cream salmon chives
water orgies just the honest-to-goodness
flavor of a light fluffy and moist
scrambled egg we’re going to put a
nonstick frying pan on the heat again
medium-high or about 180 degrees while
the frying pan is heating up crack the
eggs on the counter and split the shelf
in a small bowl now we add one teaspoon
of butter to the frying pan and move it
around with a spatula to cover the
bottom with the eggs in a bowl gently
beat them until the oats are broken and
incorporated into place we do not want a
solid yellow mixture here just feels
broken and mixed in for some yellow
strings and when strings then add the
mixture the frying pan the secret of
this technique is to always have the
eggs moving in the pan and controlling
the heat after about a minute of
stirring remove the pan from the heat
and continue stirring then place the pen
back on the heat and continues during
for about another minute you might have
to do this three or four times depending
on the number of eggs you have or your
stove temperature
you’ll know when they are finished when
all the liquid appears to have been
cooked off to keep these eggs as
intended they must be served right away
if they’re left too long in the pot they
will overcook and become dry
and there we have three ways to cook
your eggs to perfection the perfect
hard-boiled a the awesome overeasy egg
and the light lucky scrambled a if you
like

One thought on “How to make Perfect eggs hard boiled, Over Easy, and Scrambled.

  • Hey I really like your channel and i think you will become big one day!!! I subed hope you sub back to my channel too…Tnx xD

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