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  • This video is sponsored by audible

  • Hey there, salut, this is Alex. So this is a systematic approach to soft-boiled eggs

  • Yeah, initially it was only about solving the ramen egg, which is nothing but a seasoned soft-boiled egg by the way

  • But then I thought by looking at the big picture because that's what we do and we could be solving like

  • Many problems instead of just one, but if you like you your soft-boiled egg just a tad more cooked

  • Uh-huh see well long story short. I've got you covered and at the end of this episode you will know how to cook your perfect

  • soft boiled egg. All right

  • Cooking an egg means bringing the temperature up until you reach a

  • coagulation temperature

  • And the problem is white and the yolk don't have the same

  • coagulation temperature. Egg whites start coagulating at 60 and becomes you know okay to be picked up at 65 degrees

  • Celsius

  • but the yolk starts to set at 65 degrees Celsius and sets at

  • 70 degrees Celsius. In France people say that the perfect egg stands at 65. Of course I think it's rubbish like...

  • Of course I do. The perfect egg is so much more than just a perfect temperature like chicken breed,

  • the hens diet, the farming standard. But if you just dislike runny egg yolks huh is this perfect? Nah, it's not. You'll see.

  • Right let the experiment begin. Stove,

  • heavy bottomed pan,

  • water.

  • Of course not this is tap water.

  • Do you think I'm just out of my mind? And then eggs. Lots of them. The cooking experiment is gonna go like this

  • I'm gonna cook those eggs in boiling water and just going to remove them every 30 seconds

  • So that's good. I'm also gonna set up something else right here

  • So I'm basically making an ice bath

  • And it's gonna be super useful to precisely stop the cooking of the eggs at one point

  • Come come come come come. I forgot to mention something

  • You can see now that I keep my eggs in the fridge and there are a few reasons for that. First one is very simple

  • It's written on the package

  • that it should be kept refrigerated.

  • I'm a good guy. I follow the guidelines from the food administration.

  • The egg shell is porous.

  • In the U.S. they wash it first, and so they destroys the membrane inside,

  • in France they don't wash it, so it can be at room temperature.

  • Basically you don't want any temperature shock. The second reason now is that I want everybody following this

  • episode right now to start with the same foundation. Room temperature can mean anything from

  • 15 degrees all the way to 30 degrees depending on where you live

  • But if I say keep them in the fridge technically your eggs should be between 2 and 4 degrees Celsius

  • So that's easier to build something on an equal basis. If the basis is like this it falls apart

  • That's the best metaphor I could come up with. Okay three

  • two

  • one

  • Go

  • And that concludes the cooking process. Now the eggs are resting in this ice bath for at least ten minutes

  • Well guys I believe it is oh

  • Yes, honestly guys

  • This one is very easy for me as I am a big user of audible in the first place. The reason is simple. They have

  • A wide you know selection of audibles going from

  • fantasy to fool all the way to history speaking of which this is the only books

  • I'm listening to those - it's called sapiens or sapiens, and it's a brief history of humankind

  • Audible is just the perfect companion to cooking like you could literally spend hours and hours in the kitchen without even

  • Noticing it if you get a good audiobooks, and if I'm not in the kitchen

  • I'm always on the run so headphones, audible, good time. If you want to give it a try and get a free

  • 30-day trial then just go to audible.com/frenchguycooking With that being said let's go back to cooking

  • Right let's slice open our first egg. It's a five-minute

  • The egg is very very fragile, so I'm really worried you just break the white

  • Now I'm really nervous to bring the yolk as well. Right I did my best which clearly is not

  • I

  • Literally smashed that egg with my blade. I think it's closer to a crime scene than a clean cut. That's not gonna work

  • It's not gonna work. We need to find something else

  • Alex you need to cover

  • What say yeah I got a knife

  • Right mission accomplished and now let's give this line cutter a try

  • Oh oui. Much cleaner, so let me just proceed with the rest and we'll catch up afterwards

  • Okay, we'll always talk about the evil side of obsession, but this is the beautiful side the

  • Useful side, but that's probably what evil guys believe as well. Like 5:00 is completely useless

  • And so is 5:30.

  • 6:00 would be I guess kind of okay, but it still is too fragile to be handled properly

  • 6:30 is the first one and probably the one I like the most within all those soft-boiled eggs

  • Let trust me. There is a lot of

  • unctuousity within the yolk. Super runny

  • But it still has some thickness to it the white still is very interesting as it's really soft

  • And you know it's not rubbery as oh then it gets firmer and firmer and firmer and now the 8:30

  • the yolk is very interesting you got loads of texture you bite into something very dense and

  • Intense and you've got that creamy inside which is nice, but at the same time

  • You've got a bit of dryness all the way to a point at nine minutes. Well. You can lose something you you lose the

  • Soft-boiled egg spirit, you don't lose all of it, but you lose too much. I should probably add a quick note about the ten minutes

  • Soft-boiled egg, which may sound kind of weird for many of you, but if you look very closely it still is a soft-boiled egg

  • It's not fully cooked okay

  • So at the end of the day if I could only pick one I would pick the six minutes and 30 seconds soft-boiled egg

  • Okay, so I think you now have both a visual reference and also a systematic method to cook the perfect egg for you

  • But to make it a full circle we still need to address the ramen egg

  • So I am placing a few six minutes and 30 seconds peeled eggs in a container with soy sauce and mirin

  • Which you could replace with water vinegar sugar, and I let them marinate in the fridge overnight

  • Once against that's it

  • I hope you enjoyed this episode

  • And if you did then please give this video a big thumbs up like it and share that over all your social media

  • You know how it works spread it like a butter and let people treat substance. I make new videos about food every week

  • Yes, it's about food, but it's about the big picture. Take care. Bye bye.

This video is sponsored by audible

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私のソフトボイルドエッグの狂気。(味付け玉子) (My Soft-Boiled Egg Madness. (味付け玉子))

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    林宜悉 に公開 2021 年 01 月 14 日
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