PokeVideoPlayer v23.9-app.js-020924_
0143ab93_videojs8_1563605_YT_2d24ba15 licensed under gpl3-or-later
ImmersiveAmbientModecolor: #baaf8e (color 2)
Video Format : (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: 140 ( High )
PokeEncryptID: 600795d9f8cb483d565863d10bf622102b135cb6dfd23795104e20f8225f2777a1f6bd662b00d6db6b262bf76eb76af9
Proxy : eu-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1739784183107 - unknown on Apple WebKit
Mystery text : VE42em0tT0NiWk0gaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
177,577 Views ā¢ Sep 7, 2024 ā¢ Click to toggle off description
$25 OFF your FIRST order of A5 WAGYU BEEF (:
www.crowdcow.com/l/uywukadcief
------------------------------------
Business Inquiries: stowellkaito1@gmail.com
Instagram: www.instagram.com/chino_cappucino/
TikTok: tiktok.com/@senpai__kai
------------------------------------
MY KITCHEN GEAR
š³ Pots + Pans: cookgoldilocks.com/senpaikai
š§· Chef Tweezers: amzn.to/33389KU
šŖ Chef's knife: cookgoldilocks.com/senpaikai
š„ Spoons + Spatulas: cookgoldilocks.com/senpaikai
š„ Cast iron pan: amzn.to/3t7dZpj
Views : 177,577
Genre: People & Blogs
License: Standard YouTube License
Uploaded At Sep 7, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.851 (295/7,629 LTDR)
96.28% of the users lieked the video!!
3.72% of the users dislieked the video!!
User score: 94.42- Overwhelmingly Positive
RYD date created : 2024-10-28T13:03:06.073669Z
See in json
226 Comments
Top Comments of this video!! :3
Vinegar is acid. Baking soda is base. Acid plus base equals bubbles. Not the egg shells or whatever the fuck you said
142 |
You can poke a hole with a thumbtack or pin like I use...no need for that thingy...my eggs peel easily all the time after that
175 |
Bro thinks he can trick me about the origin of the name for that type of boiled eggš
2 |
Aren't we gonna talk about the little wooden stove thingy's death
19 |
Boiling water @250Ā°... never heard of that before, with a pressure cooker of course.
68 |
Cold water alone does the job once the eggs are hard boiled.
10 |
Bring the eggs to a boil in heavily salted water. Once it boils cut it off and cover the pot for 15 minutes. Then put eggs in ice water to cool. After it cools peel them. Your welcomeš. I usually peel them in water or under a lightly running faucet
9 |
Easter and December 25th? Oooooh you Christmasā¦ š
4 |
Hard boiled eggs are better warm. As a kid I never put them in ice. Just put them in a pot of water for 30 min on high drain water let them cool a bit and crack the shell like a normal egg and remove the shell. I like salt with my hard boiled eggs.
|
A little needle prick in the shell before cooking + short cold water bath after (we call the cold water bath "Scaring the eggs" in the Netherlands; "De eieren laten schrikken". Like jumping out of hiding and saying "Boo!")
That's all you need.
Vinegar & baking soda doesn't really do anything benefitial to the process.
It looks fun on camera, though.
3 |
RIP OG Bluetooth burner š„²
3 |
1 cup water in the pot. Add a rack. Place eggs on the rack. Pressure cook 6 minutes. Manual release. Eggs slide out like butter! It takes longer to crack the shell than it does for the egg to slide out. Iām never going back to boiling them.. try it once, you will do it again and again. I no longer wait for Christmas only bc these are sooo easy.
|
Christmas š December 25th is Christmas
3 |
That spoon is fire bruhšÆ
|
Before you put your eggs in the water to boil, lightly tap the bottom of the egg until you hear a light cracking sound. There's an air pocket and always makes peeling easy š
|
Seems like a solid product! Scent profile also seems up my alley. Hope I can check it out!
|
That's exactly what an egg-stealer would say
18 |
It's all about the temperature of the egg before it goes in water, as long as it's room temperature you'll be fine, cooking eggs straight from the fridge will always be harder. You don't need salt or vinegar. I've boiled and peeled over 500 eggs a week at work I know what I'm talking about
|
No one:
Kai: WHY EGGS ARE PEELED BETTER IN RESTAURANTS š£ļøš£
|
@jonathonkane7638
5 months ago
2 Acetic acid + 1 sodium carbonate = water and CO2 (gas) and sodium acetate (itās an organic salt, donāt worry about it)ā¦ the bubbles arenāt coming from the āshellā. Heās simply neutralizing the acid from the vinegar. Also you donāt need equal parts (molar parts that is). I digress, long story short the bubbles donāt ācome from the shellā. They may look like theyāre coming from the shell but thatās just because the shell serves as a nucleation site.
395 |