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ennuisans May 15, 2014 02:18 AM

On YouTube anyway.

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


And his channel is


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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    RelishPDX RE: ennuisans May 15, 2014 08:28 AM

    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. p
      Puffin3 RE: ennuisans May 15, 2014 11:33 AM

      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
        RelishPDX RE: Puffin3 May 15, 2014 12:59 PM

        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
          foodieX2 RE: Puffin3 May 16, 2014 01:16 PM

          <<"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. paulj RE: ennuisans May 16, 2014 01:08 PM

          Sounds like a variation on steaming eggs


          1. NonnieMuss RE: ennuisans May 17, 2014 01:56 PM

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

            1. s
              sandylc RE: ennuisans May 17, 2014 04:28 PM

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


              It's near the bottom of the article.

              2 Replies
              1. re: sandylc
                RelishPDX RE: sandylc May 17, 2014 04:46 PM

                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
                  ennuisans RE: sandylc May 17, 2014 04:52 PM

                  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. iL Divo RE: ennuisans May 18, 2014 01:51 PM

                  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
                    foodieX2 RE: iL Divo May 18, 2014 02:36 PM

                    Test runs are your friend!

                    1. re: foodieX2
                      iL Divo RE: foodieX2 May 18, 2014 06:29 PM

                      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
                        foodieX2 RE: iL Divo May 18, 2014 07:02 PM

                        Ugh, over cooked egg smell is the worst!

                  2. ttoommyy RE: ennuisans May 18, 2014 02:39 PM

                    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. r
                      RelishPDX RE: ennuisans May 18, 2014 02:57 PM

                      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. s
                        sandylc RE: ennuisans May 18, 2014 03:37 PM

                        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
                          Leepa RE: sandylc May 18, 2014 07:09 PM


                          1. re: sandylc
                            paulj RE: sandylc May 18, 2014 07:47 PM

                            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
                              sandylc RE: paulj May 18, 2014 08:11 PM

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

                              1. re: sandylc
                                ttoommyy RE: sandylc May 19, 2014 03:43 AM

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

                                1. re: ttoommyy
                                  ennuisans RE: ttoommyy May 19, 2014 05:23 AM

                                  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
                                    ttoommyy RE: ennuisans May 19, 2014 11:55 AM

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

                                    1. re: ennuisans
                                      sandylc RE: ennuisans May 19, 2014 12:04 PM

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

                                      1. re: sandylc
                                        ttoommyy RE: sandylc May 19, 2014 12:08 PM

                                        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
                                          paulj RE: sandylc May 19, 2014 12:37 PM

                                          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
                                            sandylc RE: paulj May 19, 2014 12:39 PM

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

                                            1. re: paulj
                                              ttoommyy RE: paulj May 19, 2014 12:42 PM

                                              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
                                                sandylc RE: ttoommyy May 19, 2014 12:49 PM

                                                I assumed "croc"...

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

                                                1. re: ttoommyy
                                                  paulj RE: ttoommyy May 19, 2014 12:50 PM

                                                  Neither - Croc.

                                                  1. re: paulj
                                                    ttoommyy RE: paulj May 19, 2014 01:16 PM

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

                                  2. kaleokahu RE: ennuisans May 18, 2014 05:53 PM

                                    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.


                                    1. mcsheridan RE: ennuisans May 18, 2014 06:16 PM

                                      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.

                                      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.

                                      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.

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