PiOB: Your friends are having a summer charm and you were assigned to make the egg salad. They are all fun and games until you have to peel them all. those. eggs.
When the crew demands this summer staple, but you can not bother to peel a million of them, this genius, skinless cooking trick will save the day … not to mention hours of your time . The secret is to use a classic French cooking technique known as ben marie to prepare a number of eggs that have already cracked in just a few minutes. This heated “water bath” method bakes eggs slowly in the oven without ignoring them and could not be easier to take home.
Are you ready to crack? To ensure the perfect execution of the use of ben marie to cook a bunch of eggs ready for egg salad at the same time, we talked to a professional chef about the tips and tricks needed to get the job done. We also learned more about how you can apply this technique to foods other than eggs (hello, hassle-free desserts).
The bain marie technique
First things first: What exactly is a bain marie? “A ben marie is basically a hot water bath or double boiler,” says King Phojanakong, chef and founder of the Kuma Inn, Small Ax Peppers and Cook Like King in New York. To make it, simply fill a container with water and then lower another bowl, pan or other container into the water bowl that contains the ingredients to cook or keep warm. The water bath should only touch the outside of the container — not the food itself. Ben Marie creates a super “Gentle, very uniform heating environment, because water creates a barrier between food and direct heat from the oven, stove or heat source, preventing burning and uneven cooking,” adds Phojanakong. It’s not completely different from cooking sous-vide — it’s just much easier to make and requires no special tools or gadgets.
Phojanakong says that this simple culinary technique can be applied to many delicious dishes such as creams, flans, cheesecakes or even omelettes. “If you love creamy omelettes, cooking in a ben marie ensures a perfectly creamy, freshly cooked omelette,” he adds. (FWIW, this is also an incredibly hassle-free way to feed a large crowd with breakfast.) In Phojanakong, the use of ben mari prevents the sauces from separating or evaporating and maintains their concentration, which can occur in both cases when exposed to high temperatures.
How to easily make boiled eggs without peeling them using a ben marie
A recent viral video on TikTok by @jamiefielding_ with over 14 million views shows her using a ben marie to bake eggs in the oven for an egg salad recipe. Yes, you heard right: In addition to avoiding the trauma of peeling dozens of eggs, you will not have to wait an eternity for a large pot of water to boil.
To get started, Fielding greases a baking tray with a tablespoon of avocado oil using a dry paper towel and lubricates all cracks and bottoms. He then carefully breaks seven eggs in the pan, keeping the yolks intact to prevent them from mixing with the egg whites.
@jamiefielding_ Answering @christygclay is much easier than trying to peel eggs. #egg salad #how to cook them # no eggs # easypeeldboiledeggs # hardboiledeggs # breakfastideas # high protein breakfast # eggsalad # eggsaladsandwiches # EasyWithAdobeExpress # eatmore # healthytokition # cookt
Here’s the most important step, ben marie. To adjust the bath, Fielding fills a large 9 x 13-inch pan with water at room temperature until the eggs are submerged. Then place the pan in the center of the pan full of water and put them in an oven at 350 ° F to bake for about 30 minutes. Once it is ready, Fielding removes the pan from the pan and releases the eggs from the edges with a rubber spatula. Finally, he carefully throws them on a clean cutting board and uses a large chef’s knife to chop the eggs. And voilà! Easy “hard boiled” eggs for salad, minus all the time consuming fuss and fat for the elbows.
Tips and tricks for * safe * use of this cooking method
When handling hot water in the kitchen, it is always important to be careful. For the safe application of the bain-marie cooking method, Phojanakong shares some easy tips to prevent any accidents in the kitchen. “To avoid any possible burns, be sure to use a base container with high sides so that water does not overflow when moving the containers in and out of the oven or heat source.” Phojanakong also recommends keeping the oven at around 325 ° F (or stove flames at low or moderate temperatures) to prevent food from drying out, burning or scalding.
TL; DR: If done carefully, using ben marie to cook eggs for a crowd can yield quality home chef results with almost zero effort required.
Watch the video below to find out why Tracy Lockwood Beckerman, MS, RD calls eggs “nature’s multivitamin”:
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