I Eat 100+ Eggs a Month- Here Are My 12 Best Hacks
In a Nutshell
Carnivore expert shares 12 egg hacks from 1,000 days of eating: vigorously whisk scrambled eggs 5 minutes for fluffiness; separate yolks with a $3 Amazon tool; peel hard-boiled eggs by shaking in a water-filled jar; salt only after cooking; fry hot and fast in beef tallow for crispy edges and runny yolks; steam for cooked-over-easy style; boil farm-fresh eggs 11 minutes then ice bath for easy peeling. Unwashed farm eggs with bloom stay fresh on the counter up to 2 weeks—test freshness by floating in water (sinks = fresh, floats = bad). Jen and Emma demo their favorites for pro-level results.
These notes were generated by AI and may contain inaccuracies.
In today's video, 12 expert tips for eggs to take egg cooking to the next level. Hacks, tips, tricks learned after 1,000 days being carnivore. Wife Jen and daughter Emma show their best egg tricks. By the end, you'll be an expert.
Jen calls herself an expert at scrambled eggs. Everyone compliments them. Simple method: vigorously whisk eggs in a bowl for a wrist workout, about 5 minutes, until frothy with lots of bubbles. Technique lifts and folds air into it. Do it longer than you think; people give up too soon. Makes super fluffy scrambled eggs. Used to add cream, but now just eggs.
To separate egg yolks from whites: old way is crack in half, pass back and forth, but yolk often slips and breaks. Better way: use $3-$4 egg separator tool from Amazon (link in description). Crack egg into it, yolk stays, whites drop through with a shimmy. Great for crispy egg yolks without whites, or for dad who only eats yolks.
Peel hard-boiled eggs by putting a little water in a jar (mason jar works), drop in egg, shake vigorously. Shell slips right off like magic. Peeling becomes satisfying. Add water to fill line and shake.
Salt eggs after cooking and on the plate, not before or in the pan. Pre-salting makes eggs grainy and dry, and you waste salt that falls off. Salting after lets you control taste perfectly and it tastes excellent.
For fried eggs, use plenty of beef tallow so egg swims in it, not a little bit. Cook hot and fast for crispy edges and runny yolk; low and slow makes rubbery outside and overcooked yolk. Hear sizzle, edges crisp quickly. Watch closely as hot tallow can splatter explosively. Result: crispy brown golden edges, runny yolk.
Grass-fed beef tallow soap, no phthalates, no parabens, no artificial chemicals, no fillers. Super clean; what you put on skin ends up in bloodstream (70%). Special offer link in description.
For non-runny fried egg: hot pan, add egg, cover with lid, add water to lid, steam over sink. Watch yolk turn from yellow to lighter color. Easy to overcook. Gets crispy underside and cooked top, medium runny yolk.
Use farm fresh eggs if possible. Put in pot with just enough water to cover tops. Bring to boil on high, then time 11 minutes exactly for hard-boiled (softer: 9-10 minutes). Easier to peel at 11 minutes for nice big chunks. After boiling, drain hot water, run cold water for a minute, then ice bath couple minutes until cool to touch. Peels easily.
Unwashed eggs with bloom intact don't need refrigeration; safe on counter up to 2 weeks (or month). Grocery store eggs are washed. UK grocery stores had eggs on shelves unrefrigerated.
Float test: put egg in cup or jar of water. Sinks flat: fresh. Stands upright: getting old. Floats: rotten, don't eat.
Fresh eggs from coop or farmer have bloom; leave on counter up to 2 weeks, no refrigeration needed.
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