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.