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Alton's...back?

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On YouTube anyway.

Here he's baking eggs in the oven. I tried it and somehow overbaked but it does work:

https://www.youtube.com/watch?v=1faC1...

And his channel is

https://www.youtube.com/channel/UCfDN...

For some reason his channel doesn't have an easy channel name like all the others. Or maybe I just can't find it.

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  1. I will use a word I reserve for only truly epic discoveries, but this *is* EPIC! It really works. I shall never boil an egg again. My toaster oven won't let me do 320°, so I set it for 325° and baked them for 29 minutes instead.

    Tip: Dedicate a kitchen towel just for eggs. Mine came out a bit "toasty" shall we say.

    This news needs to be shared in Home Cooking!

    1. Egg shell permeable to water. Hot water enters egg shell contacts membrane. Something happens.
      Dry heat from oven. No water contacting membrane. Something different happens? I'll try it.
      Alton left out the age of the eggs. The temperature of the eggs going into the oven.
      Little things like that would have been helpful.
      "Good morning dear. What kind of eggs would you like? Hard cooked? OK. That will be about half an hour".

      2 Replies
      1. re: Puffin3

        It looked like Alton took the eggs straight out of the fridge, so that's what I did. The carton I pulled from has a Sell By date of May 23, Grade AA Large.

        N.B. I only did 4 eggs to try this out in the toaster oven, without preheating it. The whites were firm without being rubbery, with the yolks perfectly done. Not a speck of green anywhere around the yolks at all.

        As I pulled each egg from the oven with tongs, I deposited them directly into a 2 qt. pan of cold water where I'd emptied a full tray of ice cubes into it first.

        1. re: Puffin3

          <<"Good morning dear. What kind of eggs would you like? Hard cooked? OK. That will be about half an hour".>>

          He stated clearly that it is a great way to cook a "really big batch" of hard cooked eggs.

        2. Sounds like a variation on steaming eggs

          http://chowhound.chow.com/topics/777314

          1. Thank you for leading me down a YouTube wormhole. I've wasted two hours browsing Alton clips!

            1. Kenji over at Serious Eats isn't happy with Alton's new egg method:

              http://www.seriouseats.com/2014/05/th...

              It's near the bottom of the article.

              2 Replies
              1. re: sandylc

                I gonna call Serious Bunk on Kenji's criticism of the oven method. What he doesn't tell you is that the brown stuff on the eggs literally dissolves right off into the ice bath, so there's no real downside to the appearance.

                Second, I stand behind that these eggs are the best thing since sliced bread. I used two for egg salad yesterday, after sitting in the fridge for a day, and it was the best egg salad I've ever made.

                A promise: There's one egg left. When I open it up I'll snap a pic of it peeled and a pic of it sliced open.

                ETA: And let's remember, I did mine in a toaster oven! No fancy equipment required.

                1. re: sandylc

                  Hey, I got those brown speckles too. Forgot all about that. I wonder if it's a sign the oven needs cleaning.

                  He's got a point about oven variability. Also I rewatched the egg video and Alton says the towel doesn't get too hot to pick up because it's wet. That has not been my experience with wet towels, but I'm no expert.

                2. I tried this idea on 2 dozen eggs and they were beyond waaaaay dead-good luck to anyone trying it-waste of eggs and had to start the Easter eggs all over again regular way

                  3 Replies
                  1. re: iL Divo

                    Test runs are your friend!

                    1. re: foodieX2

                      yep, shoulda never assumed just because Mr Brown said it was perfect it would be. man stunk up the house too :(

                      1. re: iL Divo

                        Ugh, over cooked egg smell is the worst!

                  2. He still has that odd cadence to his voice and he "ums" and "ers" all over the place. This has always irritated me and still does. I do find his ideas and presentation interesting though.

                    1. As promised, I've opened up my last egg I did Alton's way in the oven earlier this week and snapped a pic (even though I've already had two eggs today!).

                      Nice firm white, no sign of green on the yolk, with a very small air dimple on the bottom.

                      The ragged yolk bottom is from my less than spectacular attempt at turning the yolk over with the knife to show the underside. Otherwise, it separated out of the white cleanly.

                       
                      1. I have been trying to figure out Alton for years. I have watched and enjoyed many of his shows, but after a few years of watching him I couldn't ignore the arrogance any more.

                        Also, it seems that he is a TV producer/writer/host first, and a food lover at, say, about tenth. He has more of a cold, business-like, analytical approach to his "topic" rather than a passion for it. Or so it seems to me.

                        14 Replies
                        1. re: sandylc

                          +1

                          1. re: sandylc

                            Seems every TV host is arrogant or something like that. At least it is one of the most frequent criticisms I see on these boards. To be honest it puzzles me. I expect a performer or speaker, on TV or elsewhere, to exude confidence and a sense of knowing-it-all. Certainly that's what preachers do.

                            The exception might be scientists speaking in an academic setting. All kinds of qualifications are acceptable, even expected, in that setting. Still even then they have to have a belief that what they are presenting is interesting and worth the while of the audience.

                            1. re: paulj

                              I very much appreciate self-confidence. I detest arrogance. They are different things.

                              1. re: sandylc

                                So true. Jacques Pepin is a prime example os someone who embodies self confidence without a shred of arrogance.

                                1. re: ttoommyy

                                  See, while I do think it's fair to call Alton out for being headstrong sometimes, I wouldn't call him arrogant. He presents "Here's what I know" as if he knows it, and he has from time to time admitted that he didn't know enough when he presents a new idea.

                                  I would not call him more arrogant than Bobby or Giada, his other triplets. The difference there is that AB is still learning, while Bobby and Giada are refining what they know.

                                  And I think Alton would be the first to say that Pepin can afford confidence because he knows a buttload more than AB. Alton comes across as an authority in some ways but is quick to defer to others, whether it be Mario Batali or Deborah Duchon.

                                  1. re: ennuisans

                                    There is just something about the man that screams arrogance to me. We all perceive things differently.

                                    1. re: ennuisans

                                      He defers to Mario because Mario has batted him down publicly a few times - Mario calls things as he sees them.

                                      1. re: sandylc

                                        I love Mario's restaurants and frequent a few of them here in NYC and elsewhere when i travel. I do not like the man though. Given that, he knows his stuff and AB is smart to defer to him on many subjects when it comes to food.

                                        1. re: sandylc

                                          Ah yes, I remember those smackdowns on ICA. The disagreement between Alton and Mario over some obscure point of Italian nomenclature got so heated that Mario whacked him with his crock.

                                          1. re: paulj

                                            Kinda fun to actually see REAL reality wrapped up in TV reality, huh?

                                            1. re: paulj

                                              Was it a "crock" or "croc?" While both would be hilarious to see, the latter is funnier... and maybe a tad less harmful.

                                              1. re: ttoommyy

                                                I assumed "croc"...

                                                I've gotten the idea that Mario shares my view of Alton...

                                                1. re: ttoommyy

                                                  Neither - Croc.

                                                  1. re: paulj

                                                    I refuse to capitalize the name of that... that... thing.

                                  2. Hi, ennusians:

                                    I really hope he curtails his customary cutesy/witty schtick. IMO, it gets in the way of the (valuable) content. I'd much prefer he channel his inner Harold McGee than Nadia G.

                                    Aloha,
                                    Kaleo

                                    1. I took the long way around to get to commenting on this thread today. This evening I was looking up something regarding crab gravy and biscuits and came upon a site called Deadspin, where I found this nutso food blogger commenting on Alton Brown's grilled cheese sandwich video.
                                      http://foodspin.deadspin.com/tv-chef-...

                                      Then I wandered back to Chowhound, found this thread for the second time today, then went to the YouTube channel for AB and watched his grilled cheese video.
                                      https://m.youtube.com/watch?v=RllWJUv...

                                      Alton certainly made a production, a HUGE production, out of the simplest sandwich on the planet. I'm not so sure the aforementioned nutso food blogger wasn't right after all. In any case, I like Albert Burneko's style.