Every Way to Cook an Egg (59 Methods) | Bon Appétit
- [Amiel] Hey, everybody.
This is Amiel Stanek, Editorfor Basically at Bon Apetit,
and this is Almost EveryWay To Cook An Egg.
First we did chicken, now we're doing egg.
This is an egg.
Ovular in shape, they comein a lot of different colors,
but there's not a whole lottaon what's on the inside.
Size, however, does matteras it effects the cook time.
So for consistency today,
we're just using large, brown eggs.
When you crack them, you cansee that they're comprised
of a runny white and theyellow-orange center or yolk,
which both contain differentproteins that coagulate
or harden at different temperatures.
So just a few degrees of difference
in cooking temperature or time
are gonna have a profound impact
on how the final egg turns out.
We're gonna take these eggsand cook them in as many ways
as we can possibly think of,so you can see the process
and the end results.
[cymbal crashes] Raw egg.
Okay, we could start thisvideo on all of the ways
to cook eggs without also doinga few ways to not cook eggs.
You know, people eatraw eggs all the time.
But we're just gonna take anegg, crack it into a glass,
it's nice and cold, andthat is an egg shot.
[dings] This is literally justan egg cracked into a class.
There's nothing else going on, cheers.
It doesn't actually taste like that much
'cause there's no salt oranything else in there.
So it's just kind of aweird textural sensation.
[cymbal crashes] Prairie oyster egg.
A raw is a raw egg.
But a raw egg once your put it into a cup
and put little bit ofsalt and some Tabasco
and some Worcestershire on it,
well then, you have what'scalled the prairie oyster.
[dings] Apparently thisis 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 hardto get out of your nose
once you've swallowed it.
But we're not done yet.
[cymbal crashes] Amber Moon egg.
We've had a raw egg, we'vehad a prairie oyster,
now we're gonna make somethingcalled an Amber Moon,
which is basically all ofthose things plus liquor.
Now, it's a cocktail. [dings]
Alright, there it is an Amber Moon.
Bottoms up, cowboy.
Hmm, it's spicy, it's salty.
The only thing that's hard
is actually the qunatity of liquid.
But I actually thinkthat if I was hung over
and I drank this, I wouldeither vomit and go back to bed
or move on with my dayin a pretty cool way.
[cymbal crashes] Sunny side up egg.
What we're looking for hereis no color or crispiness
on the white, and thena yolk that's just runny
and ready to burst.
We're not gonna flipit, little bit of salt,
and there you have it.
Our sunny side up egg. [dings]
This looks like an emoji egg.
The white is kind of slipperyin a really appealing way
and that yolk is ready topop, it's barely gelled.
This is what you want for your rice bowl
or on top of somethinglike a mushroom toast.
It's delicious and very simple.
[cymbal crashes] Olive oil fried egg.
This time crispiness isthe name of the game,
so we need high heat.
Throwing on my salt, andthat, my friends, [dings]
is an olive oil fried egg.
You have this nice contrast
between these really crispy lacy edges,
and then right hereit's just barely cooked.
Mmm, so you're getting a lotof flavor from the olive oil
and a nice textural contrast
between the super rich, oozy yolk
and this almost almost pork-rindy white.
This is definitely oneof our favorite ways
to cook an egg.
[cymbal crashes] Oliveoil fried and basted egg.
We're gonna fry another egg
but this time we're gonna baste it.
Which means we're gonnaspoon hot olive oil
over the top of the egg while it cooks.
[pop] Ooh, yeah, that hurt.
Doesn't feel good but we'renot gonna be a baby about it.
[dings] 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.
Mmm, that tastes great.
And this is a great wayto make a friend egg
for somebody who's kindof likes that runny yolk,
but is squeamish about uncooked white.
[cymbal crashes] Oliveoil fried and steamed egg.
This time instead of bastingthe egg with hot oil,
we're gonna add a littlebit of water and cover it,
which is gonna produce steam
that's gonna help to cook the egg.
And we're gonna leave it in there
for probably about a minute.
[dings] So right off the bat,
you're definitely seeing quite a bit
of this crispy outside part
and it's pretty well brown underneath.
You still have that nice runniness,
but again it's much thickerthan some of the other yolk
that we've been dealing with.
Mmm, it's good.
Over easy, over medium,and over hard eggs.
We're gonna cook them forabout two to three minutes
on this first side.
And the only differencebetween these three eggs
is once we flip them, they'regonna spend different amounts
of time on that second side,
which is gonna dramaticallychange the texture of the yolk.
So here we have our three[dings] classic diner eggs.
So over easy, you can see thewhite is still super tender
and then 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 overhard, you can see the yolk
is completely cooked.
It almost looks like aneight-minute boiled egg
or something like that,
and the white is definitelya little bit rubbery
for that one.
So something for everyone.
[cymbal crashes] Salt block fried egg.
The idea here is thatit retains a lot of heat
and it'll maybe season the egg somewhat.
It's also taking areally long time to cook.
[dings] So there's yoursalt block fried egg.
It's good but it's definitelynot the most efficient
or effective way to cook an egg.
[cymbal crashes] McMuffin egg.
We're gonna use a ring mold,which is gonna contain the egg
so it doesn't just leak out everywhere.
We want that yolk to be fully cooked
'cause you're gonna eat it in the car.
[dings] And there we havea perfect egg mcmuffin egg.
The main benefit of thisis definitely portability
and for anybody who's fullydisgusted by runny yolk.
[cymbal crashes]Cracked-and-scrambled egg.
We're just gonna crack theseeggs directly into a pan
that's set over medium to medium-low heat,
and we're just gonnascramble them as we go.
We don't want it to be too hot,
otherwise our eggs are gonnaget cooked too quickly.
Always make sure topull your scrambled eggs
before your think they're done
to account for carryover cooking.
[dings] There you have it.
Cracked in a 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 somebits, which are a lot richer
and some that are a little bit leaner,
but there's nothing wrong with this method
for scrambling eggs.
[cymbal crashes]Low-and-slow scrambled egg.
Alright, scrambled eggs round two.
This time we're gonna beat them first
and we're gonna cookthem really low and slow,
which is my favorite way to make eggs.
You're continuing to stir
so you don't have anykind of big sheets of egg.
We want the texture toalmost be like ricotta
or cottage cheese.
[dings] And there youhave some beautiful, soft
scrambled eggs.
You notice that the texture is like curdy.
The French would use the bavoose,
which actually means dog snot.
Delicious, right?
There are a lot of people who would think
that eggs like this arekind of undercooked.
To me, this is perfect.
[cymbal crashes]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 tostart 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 hadthat kind of curdy texture,
this time we're going forlittle ribbons or sheets of egg.
[dings] These are ourhot-and-fast scrambled eggs.
These are not overcooked,they're not rubbery by any means,
but you do definitelyhave a little bit more
of the texture of the pan.
It's not quite somethingthat you would spoon up,
you're really wannaget your fork in there.
Put that on some toast.
Boiled eggs.
So we're gonna set four separate timers.
Five minutes, six-and-a-halfminutes, eight minutes,
and ten minutes.
The eggs are all gonna go at the same time
into already boiling water.
We're gonna pull the eggs outafter these things go off,
get them into ice baths, whichhelps separate the membrane
from the actual egg itself.
You can't eat a boiled eggwithout peeling it first.
It's interesting to knowthat it's actually easier
to peel an egg that is older
rather than a super farm fresh egg.
And voila, a boiled egg.
[dings] Okay, so lookingat all these boiled eggs,
we're really able to see the way
that time 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 betweenthat really soft yolk
and a fully cooked white.
Next up, our eight-minute egg.
There's no running whatsoever.
The yolk is still very orangeand isn't chalky at all.
That's really nice.
And last but not least,we have our 10-minute egg.
Firm whites and a yellowyolk that has just a bit
of that orange jamminess.
This is like the kind ofthing I just wanna keep
in the fridge to pull outwhenever I'm super hungry.
[cymbal crashes] Steamed egg.
So we've boiled eggs, butnow we're gonna steam them.
This is effectively the same thing.
Cool thing about this isyou don't have to wait
for a whole pot of water to boil
and it doesn't matter howmany eggs you put in there,
they're all gonna have the same amount
of steam circulating aroundthem, which is really cool.
[dings] And here we have our steamed egg.
So what we have right hereis a really nice looking
eight-minute egg.
The white is very tender,
we've got this nice jammy-looking yolk.
Personally, this is oneof my favorite methods
for hard boiling eggs.
[cymbal crashes] Instant Pot egg.
Welcome to hell, kids.
This is an Instant Pot,it's a pressure cooker,
it's a slow cooker, itdoes a lot of other things
that you can probably dowith other things you already
have in your kitchen.
We're gonna set thisthing 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 ya go.
[dings] Alright, so here wehave our pressure cooked egg.
To me, that's an overcooked boiled egg.
This actually took longerand did a worse job.
So yeah, steaming, boiling,a much better option.
[cymbal crashes] Sous-vide egg.
Normally something is sealedinside 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 it's own bag.
So we're just gonna letthem immersion circulator
move the water around at thatvery consistent temperature
for around 45 minutes.
And we're good to go.
[dings] So this is our sous-vide egg.
The yolk's wiggly, the white'swiggly, everything's wiggly.
Mmm, that's delicious.
The sensation in your mouthis almost like an egg jelly.
But if runny eggs are not yourthing, this is not for you.
[cymbal crashes] Pickled egg.
So now we're gonna have some fun
with our eight-minuteboiled 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.
[dings] And here we have our pickled eggs.
These have been sittingin that pickling liquid
for 24 hours.
It's tasty, you definitelyget some of the sweetness
of the beet, definitely get the sugar.
This would make a really niceaddition to a picnic spread.
[cymbal crashes] Tea egg.
We're gonna take cinnamon,star anise, peppercorns,
cloves, fennel seed,sugar, salt, soy sauce,
and of course, tea.
We've got our soft boiled eggs.
We're gonna crack them all overwith the back of the spoon.
Then we're gonna submergethem in this liquid
and let them cook for about 30 minutes.
We're gonna add some ice,which is gonna cool things off,
then we're gonna coverthem with the marinade
to let them pick up even more color
over the course of the next day.
[dings] Look at thatbeautiful tea-stained egg.
It's got this stainedglass-looking exterior.
It's delicious.
You really get those spices.
This is a really fun way to eat an egg.
[cymbal crashes] Poached egg,the brunch time favorite.
We don't actually wantthis water to be boiling,
it's just at the barest simmer.
And then we're gonna use ourspoon to create a vortex,
and then we're gonnaplop the egg right in it,
which is gonna to kind of blastoff 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.
[dings] So here you can tell
that 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 platonic ideal of the poached egg.
This is awesome.
[cymbal crashes] Eggpoached in tomato sauce.
Basically, the idea is youhave a hot, tomato-based sauce
and then you're gonna create a little well
in the middle of it, popyour egg right in there,
and let the heat of thesimmering sauce cook the eggs.
In a dream world, the white is all cooked
and the yolk is still a little bit runny.
[dings] See, I'm kinda concernedhere that the bottom part
of the egg got thelion's share of the heat.
The tomato sauce is kind ofan imprecise cooking medium,
so it's not conductingheat as consistently
as a pan full of water is going to.
But it does add a lot offlavor, which is exciting.
I don't know, I could goeither way on this one.
[cymbal crashes]Microwaved 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 themicrowave for 40 seconds.
[dings] Mmm, breakfast.
I gotta be real, this looks pretty gross.
I don't know why you would do this,
don't.
[cymbal crashes] Microwaved poached egg.
Microwave round two,revenge of the microwave.
This time, we're gonna tryto poach an egg in here.
27 seconds.
[dings] That is an eggpoached 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.
[cymbal crashes] George Foreman egg.
Alright, 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.
[dings] I mean, this is a depressing way
to cook an egg, ya know?
It's fully cooked, the yolkis pretty gnarly looking.
I mean, if you had to, youcould cook an egg this way,
I just, I'm really sorry.
[cymbal crashes] Waffle iron egg.
I mean, we've used every otherappliance 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 inthere, and close this.
Now there's a lot of steamcoming off of this guy.
Oh my God, that is ourwaffle iron-cooked egg.
[dings] This looks likesome 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 aparticularly delicious egg.
Waffled egg?
Not so much.
[cymbal crashes] Blowtorched egg.
This is an egg, this is a blowtorch.
We're gonna crack this eggright on to a sheet pan,
and then we're gonna cookit with our blowtorch.
We've got a little diffuser on here
to kind of help disperse theheat a little bit more evenly.
And we're just gonna blastthis thing with open flame
until it's done, I guess?
[dings] Oof, this, ahh, I think we can say
this is not an effectiveway to cook an egg.
[cymbal crashes] Diner-style omelet.
Alright, so we've gotour pan on medium heat.
We're gonna put a littlebutter in there to heat up
until it's almost browning.
We really wanna beat these eggs together
until we don't see anystreaks of egg white.
We're gonna pour the eggsin and as you can see,
it's starting to cook immediately.
So I'm just gonna kindastart nudging it along
with my spatula, then foldit over, flip that out,
and that [dings] isyour diner-style omelet.
So a diner-style omelet isnormally kind of a blank canvas
for all of the sorts of fillingsthat you might put into it.
It's not normally aboutthe eggs themselves.
This would be delicious
with some ham and peppers and cheese.
[cymbal crashes] French omelet.
This time we're using low heat
and this is gonna cometogether much more slowly.
We're gonna beat our eggs,get a little bit of butter
in the pan, we're gonna pour our eggs in,
and then we're gonnastart stirring constantly.
We want the kind of curdy sort of texture.
As soon as we start toform a little bit of skin,
we're gonna start rolling.
And then we're gonna flip it out.
And voila, [dings] thatis a French omelet.
This is a much more refined,delicate style of omelet.
This is all about the egg.
You don't really need to addany toppings or fillings here.
Very creamy, very tender.
This is a beautiful way to cook an egg.
[cymbal crashes] Souffled omelet.
This is a modern novelty omelet.
So in this case, we'regonna separate the whites
and the yolks, we're gonna beat the whites
until they're fluffy likeyou would for a meringue,
and then we're gonna fold theyolks back into the whites,
transfer that to a hot pan with butter,
put a plate over top to makesure the top cooks, as well.
And then we're gonna fold it,flip it out onto the plate,
[dings] and that is a souffled omelet.
This is huge.
And that's 'cause of all of the air
that we beat into the eggsbefore we cooked them.
Has a light, cakey,fluffy sort of texture.
Definitely not somethingI'd wanna eat every day
but definitely interesting.
[cymbal crashes] Cloud egg.
The cloud egg was kind ofa novelty that was popular
on Instagram for a little while.
We're gonna separatethe yolk from the white
like we did for the souffled omelet.
We're gonna dollop thaton this baking sheet,
and this is gonna go into the oven
at 350 degrees for about 30 minutes.
Now we're gonna pull it outand 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.
[dings] And that, folks, is a cloud egg.
This is kind of a deconstructed egg.
It's a little bit high concept.
This is one is interesting tasting.
It's really more for the gramthan it is for the mouth.
[cymbal crashes] Chinese-stylesteamed egg custard.
So here we have a couple of eggs.
We're gonna mix those withsome soy sauce to season it,
some chicken stock.
We're gonna transfer the eggs to a bowl,
we're gonna put the wholebowl into the steamer basket,
cover it with a plate, andthen put the lid on the pot.
And we're gonna let thesteam kind of gently cook
the entire thing untilit's wobbly and custard-ey.
[dings] Okay, so this is really cool.
As you can see, it's pretty firm.
It almost has thetexture of a pie filling.
Very silky, this is a win.
This would be awesome ifyou drizzled a little bit
of sesame oil on top,maybe some scallions,
absolutely delicious.
[cymbal crashes] Coddled egg.
So what we have here is an egg coddler.
It's kind of a mini pot thatwe're gonna put the egg in
along with a little bit of cream.
And then we're gonna closeit up and then submerge that
in barely simmering water.
And there we have ourflying saucer touchdown.
[dings] That is a coddled egg.
Alright, so we're gonna take the lid off.
Ooh, that smells really good.
Basically the cream helped
to create a gentle cookingmedium for the egg.
The lid helped to trap some steam,
so it cooked all the way around.
What I really want is acouple of toe soldiers
to dunk in there.
It's very tasty.
[cymbal crashes] Shirred egg.
So now we're gonna make a shirred egg,
which is similar to acoddled egg but this time,
it's gonna be open, in aramekin, and in the oven.
We're gonna pop that in a 375 degree oven
between 12 and 15 minutes.
[dings] I can tell that weovercooked this one a little bit.
But you still have a littlebit of that oozing, egg yolk.
It's kind of cute.
Might be more delicious if youadded a little bit of cheese,
made it like a little egg pot for brunch.
Still has good flavor.
This is a nice, littleself-contained dish.
[cymbal crashes] Air-fried egg.
Alright, we couldn't not use an air fryer.
An air fryer is basicallya tiny convection oven.
So we've got a ramekin all buttered up.
We're gonna crack our egginto it, little bit of salt,
little bit of cream, open our air fryer
and put this guy rightin there and close it.
We're gonna set it to 300degrees for 12 minutes
and see [dings] what comesout on the other side.
So this actually has a similar-ish texture
to the shirred egg,
except it's definitely a lot more rubbery.
It's actually fairly tasty.
It took 12 minutes.
You could easily fry anegg in that amount of time
on the stove top and not have to deal
with this ridiculous contraption.
[cymbal crashes] Deep-fried egg.
I'm gonna crack an egg intothis ladle and then try
to get it in there from as faraway as I can possibly get.
'Cause I'm worried this isgonna just explode all over me.
Wow, it looks like a weird jellyfish.
[dings] That my friends,is a deep-fried egg.
This is definitely adangerous way to make eggs.
But honestly, that's surprisingly good.
This might be America's best new egg.
[cymbal crashes] Dehydrated egg.
First things first,
we're gonna blend theseeggs up really well,
then we're gonna pour theminto this nice little rack
with a lip, close the door,and turn the dehydrator on
for about six hours.
[dings] Oh God, itlooks like fried cheese.
I've read that some people dehydrate eggs
and then take them camping.
But unless you're hikingthe Appalachian trail,
I don't think this is avery good way to cook eggs.
[cymbal crashes] Frittata.
So now we're gonna make a frittata,
which is basically justa quiche without a crust.
We're gonna crack someeggs, beat them together,
add salt, two ounces ofmilk, just to lighten it up.
So we're gonna start on thestove top, medium-high heat,
just until the edges start to set,
and then finish in a 350 degreeoven for about 15 minutes
until it's golden brownand the center is set.
[dings] This is basically just baked egg.
The egg is fairly tender.
It really wants some cheeseand other things in here.
Otherwise, it's really notthat much to write home about.
[cymbal crashes] Frozen egg?
We've got an egg.
We've got a skewer.
We're gonna put the skewer into the egg
and then freeze it to makelike an egg popsicle, I guess?
Okay, yeah, that is a frozen egg.
I think we're gonna have todunk it in some hot water
to peel it.
Ohh, oh no.
[dings] It is an egg lollipop.
And it is starting to thaw a little bit,
which is very, very gross, ugh.
Do I really have to?
Oh no, ugh, that is so unpleasant.
Just don't.
[cymbal crashes] 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 andthree hours later, steamy town.
[dings] Okay, this is very, very strange.
It looks kind of like thesix-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 weirdhappened in that dishwasher.
But it definitely works andis kind of weirdly good.
Maybe the next time you'regonna run your dishwasher,
throw a couple of eggs inthere and you've got lunch.
[cymbal crashes] Rice cooker egg.
Alright, let's say you madesome rice in the rice cooker.
But you wanna that into somethingthat's a little bit more
like a complete meal.
Maybe you just wanna open itup and crack egg right on top
of that rice, cook it right there.
That doesn't sounds like a bad idea.
We're gonna check this after five minutes.
[dings] Alright, so this looks like
a pretty perfectly cooked egg.
The white is just barelyset, the yolk just oozes out.
Oh, that's so delicious.
It's actually kind ofbeen perfumed by the rice
and it has a beautiful,almost nutty quality to it.
This is really cool and reallydelicious way to cook an egg.
If you got a rice cooker,you've got everything you need
to make it happen.
[cymbal crashes] Egg cooker-cooked egg.
This is an egg cooker.
You load it up witheggs, you close the lid,
you turn it on, and it steamssome eggs for you, I guess.
[dings] Here we have an egg that we cooked
in the egg cooker.
This looks pretty muchexactly like any of our other
cooked-in-shell eggs we made.
The question is do youreally 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 reasonto cook an egg this way.
[cymbal crashes] Rollie-cooked egg.
More things you can buy on Amazon.
I don't know, apparentlyyou put the eggs in here
and then they just comeout when it's done.
Did you hear that?
It just made the weirdest noise.
Oh no, no, no, no, no,no, no, no, no, oh my God.
[dings] It looks like it's in a condom.
This is the most disgustingegg thing we have made all day,
I am sure of it.
Oh God, it has a horrible flavor.
It tastes like bad seafood.
[laughs] I don't knowwhy, it tastes plastic-ey.
This is a horrible.
[cymbal crashes] Oven cooked eggs.
Alright, so people have a whole lot
of different hack techniquesfor 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'regonna put a little bit
of water in, crack the egg in there,
and try to make a poached egg.
On the left, we're gonnacrack an egg right in here,
add a little bit of salt,a little bit of cream,
and then beat that up totry to make a scrambled egg.
Then we're gonna takethis whole muffin tin,
slide it into a 350 degreeoven for about 12 minutes.
[dings] After 12 minutes,
this looks more like asix-and-a-half minute egg.
And this next one, that didn'treally accomplish anything
like a poached egg.
And then 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 moreconvenient or more delicious.
[cymbal crashes] Egg cooked in broth.
So we're gonna season this chicken broth
that we have here,bring it up to a simmer,
beat two eggs up really well,
and then we're gonnagently just stream these
into the hot broth, so that it produces
these kind of ribbons.
[dings] And this is ouregg cooked in broth.
The strands are a little bit broken up,
but you still have these verydelicately cooked egg bits
floating in a lot of delicious broth.
The egg adds a nice texture andit lends it a nice richness,
and the egg itself is reallydelicate and slippery.
This is really fun.
Ah, the great outdoors.
Except for the fact that it's 27 degrees,
but we're not gonna leta little cold stop us.
[cymbal crashes] Grilled egg.
Alright, we're gonna grill anegg on a gas-powered grill.
We're gonna turn the flames on high.
We're gonna cook this forbetween 10 and 15 minutes.
I mean, [dings] goodenough for who it's for.
You know, it's actually notpeeling as hard as I thought
it was going to.
That'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 wanna rotate it
just so it cooks a little bit more evenly.
[cymbal crashes] Smoked egg.
Okay, the idea here isthat instead of cooking it
over direct heat, we'regonna let the smoke
and the indirect heat cook the egg
over a longer period oftime, around an hour.
The coals are all off to one side
and the smoke should circulate around
slowly cooking the egg.
[dings] This egg after an hour
is definitely a little bit overcooked.
Mmm, that's pretty, youactually get a little bit
of the smoked flavor.
The texture is pretty bad.
I would be worried that ifwe backed off on the time,
we wouldn't get that smoked flavor,
so there's a little bitof a trade-off there.
[cymbal crashes] Alright, wegot a campfire going right now.
We're gonna knock that downto create a little shelf
for our cast iron pan.
We're gonna give it a drizzle of olive oil
and crack our egg in there.
I'm actually just a littlebit worried that that top
is never gonna cook justbecause of how cold the air is.
So I'm just gonna call an audible
and give this a flip realquick just to speed the cooking
of the yolk along a little bit.
[dings] Okay, you cansee that that underside,
where it was in directcontact with the pan,
really took on a lot of color.
Mmm, but that's actually delicious.
And the whole thing has avery smoky flavor and aroma.
It's very appealing.
If you're trying to cook anegg outside on the campfire,
a cast iron is definitelya really good option.
[cymbal crashes] Foil pack egg.
So we've got our little foil pack here.
We're gonna spray itwith some cooking spray.
This feels very dangerous.
We're gonna crack anegg right in this pouch,
fold it up, and put itdirectly on the fire,
and see what happens.
I mean, it's really puffedup in a pretty insane way.
We're just, let's just call this.
[dings] Okay, so here wehave our foil packed egg.
For whatever reason, it smells terrible.
I don't know if the aluminum burned
or there was some kindof chemical reaction
or something like that,but this egg is evil,
it is haunted, I am not eating it.
[cymbal crashes] Hot coal-cooked egg?
Alright, just out of curiosity,I wanna see what happens
if I bury an egg directly in the coals.
And after a few minutes,we'll just check on it.
[loud pop] Oh God, oh.
[dings] 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.
[cymbal crashes] Sauna-cooked egg.
We've got an egg and we'vegot this portable sauna.
And I'm just gonna hop in here with my egg
and hopefully it's justgonna cook along with me.
[woman laughing]
[dings] And here haveour sauna-cooked egg.
If that was a real saunaand it was 180 degrees,
then we probably, over thecourse 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.
[cymbal crashes] Engine cooked egg?
I've been revving the engineof this for the last 30 minutes
to heat things up.
We're gonna situate this foilpack next to the engine block
and close the hood.
Alright, let's see what we've got.
Okay, this feels disconcertingly not warm.
[dings] Here's our car engine egg.
It seems as though it wasstarting to cook a little bit.
It definitely looks weirder than it was.
Yeah, I can't recommend this.
[cymbal crashes] Solar oven egg.
The whole idea behind this device
is it's somehow going toconduct the heat of the sun
and trap it in thisenvironment 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.
[dings] Yeah, this also isnot really a cooked egg.
There is almost a littlebit of white along the edge
that started to cook.
I think maybe if we left it out there
for another four hoursand 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 changesin time and temperature
are gonna have a really profound effect
on the texture of an egg,the way that it tastes.
The other thing that we'veseen is that there are a lot
of classic kind of fool-proof ways
for making a deliciousegg and I don't know
that any of the novel methods that we used
for cooking them were reallyany kind of an improvement.
And that's it.
That's almost every to cook an egg.
If you've got other waysthat we didn't think of,
feel free to leave them in the comments.
Meanwhile, I'm gonna goget my cholesterol checked.
Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't). Check out each of the methods here (thanks to Asaf Lebovic for making this list): 0:47 raw egg 1:10 prairie oyster 1:34 amber moon 2:00 sunny side up egg 2:25 olive oil fried egg 2:51 olive oil fried (basted) egg 3:18 olive oil friend (steamed) egg 3:43 over easy/medium/hard egg 4:26 salt block fried egg 4:41 McMuffin Egg 4:58 cracked and scrambled egg 5:30 low and slow scrambled egg 6:00 hot and fast scrambled egg 6:33 boiled egg 7:39 steamed whole egg 8:37 sous-vide egg 9:08 pickled egg 10:11 poached egg 10:40 egg poached in tomato sauce 11:14 microwave scrambled egg 11:32 microwave poached egg 11:52 grilled in George Foreman egg 12:17 waffle iron egg 12:46 blowtorched egg 13:09 diner style omelet egg 13:41 French omelet egg 14:16 souffled omelet egg 14:47 cloud egg 15:20 steamed custard egg (Chinese style steamed egg custard) 15:53 coddled egg 16:26 shirred egg 16:54 air fried egg 17:31 deep-fried egg 17:54 dehydrated egg 18:18 frittata egg 18:48 frozen egg 19:17 dishwasher egg 19:49 rice cooker egg 20:22 egg cooker egg 20:50 Rollie cooked egg 21:18 oven cooked egg 22:08 cooked in broth egg 22:48 grilled egg 23:13 smoked egg 23:43 campfire (cast iron) egg 24:19 campfire (foil pouch) egg 24:49 campfire (burned in coals) egg 25:11 sauna cooked egg 25:38 engine cooked egg 26:03 solar oven egg Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Every Way to Cook an Egg (59 Methods) | Bon Appétit