Testing the internet’s most creative egg recipes.
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- čas přidán 4. 06. 2024
- 00:00 - Intro
00:41 - Getting Eggs
01:28 - Spicy Egg Salad
05:56 - Soy Cured Egg Yolk
10:07 - Lettuce Egg Wrap
13:36 - Steamed Eggs
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Part of the reason steamed egg is so popular in Chinese cooking is you can make it on top of the rice cooker with a steamer insert. If you always use the same bowl every time, you can just memorize the fill line and it takes less than a minute of active time to add another dish to the dinner table.
I HAVE ONE OF THOSE!! I used it once and thought it was cool but then put it in a drawer and forgot about it. I am totally going to try this now!
Could you explain what you mean? I'd like to try it in my rice cooker, but I don't really know what you mean. Thanks in advance.
@@radoskan Basically, some rice cooker models come with a steel or bamboo steamer basket. It's like a colander with straight walls? You put rice and water in the pot, put the basket on the pot, put food in it, and _then_ you put the lid on. Rice cooks, food steams. 🥰
oh hot damn, I need to get one of those steamer inserts. that would make this dish so much more accessible! holy....
@@ProHomeCooks Recently had to get a new rice cooker (old one died after ~20 years!) and it included the steamer insert. Awesome for veggies and rice.
FYI, the best time to integrate new chickens is at night, or at least after dark. The older hens are snoozing and they all wake up together the next day. Less stress and less pecking order drama. Hope this helps you in the future.
i've heard of this hack!
Interesting hack! Will try it the next time we have to introduce young ones into the fold.
interesting, thanks for sharing.
Yeah, you don't want them to end up eating each other!
imagine waking up with new roomates you didn't want lol, i'd be pissed.
If you don’t already, homemade mayo is a great way to use up a couple extra eggs during the week, depending on how often you use it in your regular cooking. 😊
not to mention, the quality and flavours you get out of homemade mayo.
@@alexlandsbergs And with an emulsion blender, it takes probably 3 mins to make, too
I’ll second that, from-scratch mayo makes a yuuuge difference… my BLTs never tasted so good as when I held out for heirloom tomatoes and made a spicy, garlicky mayo myself
Plus with making homemade mayo you can use healthy avocado oil, coconut oil or EVOO instead of horrible garbage highly processed vegetable oils.
And the bacon grease!
The steamed egg is an absolute staple in Chinese cuisine because it's so quick and easy to pop into the steamer. You can add soy directly into the egg mixture for more uniform saltiness and clams and veggies for extra umami flavor and substance. Since so much of it is water, it's really good for volume eating too!
The salt cured yolk is so worth it. And you can reuse the salt many times and season the salt as well. It's actually really quick and easy to set up.
So like you reuse the soy sauce to do another batch?
@@Cammovement no, sorry I was talking about the salt cure, not the soy sauce cure.
I came here to say this😅
I love marinated eggs, but they are risky because they are not really cooked.
I think I would sub spinach for lettuce in that egg wrap. Seems weird to cook lettuce lol
I was going to say the exact same thing. If not spinach then some other leafy vegetable that wilts as it cooks.
Actually, coocked lettuce si pretty common in chinese coocking.
It is often boiled or stir fried.
Yes me too, spinach, chard or kale. It’s more nutritious too.
Cooked lettuce with green peas is also a common French side dish
The part that went wrong in this video wasn't necessarily the choice of vegetable, but the amount of vegetable
There definitely wasn't enough egg to bind anything together, much less wrap around anything
I’ve been to a restaurant where they used avocado directly in the egg salad, I believe in place of mayo - not sure if it would help flavor wise with this recipe but at least it eliminates the redundancy of the double fats and is probably slightly healthier
yes, exactly! I've used avocado as a mayo replacement in sauces before so I felt like having both was a bit much on the fat content
@@ProHomeCooks they served it with smoked salmon, it was really good
@@kylesutton5933sounds great for sure
@@ProHomeCooks This is also what I was thinking -- maybe exchange half the mayo for avocado, giving it more health, more color, and potentially a creamier taste.
Have you ever tried the pea-protein vegan mayo? I did not expect it to be as good a substitute as it turned out to be.
Nothing wrong with eating good fats tho!
New favorite video. I've been SO bored with eggs as an ingredient, and it's so nice to see someone trying the recipes rather than having to try them blindly. Thanks for this!
In asia we have hundreds of ways to eat eggs. imagine my frustration when living in europe.
I was holding my breath at the steamed eggs but I’m SO happy it worked out despite not having the perfect setup!! thanks so much for trying my recipe out!
-long time fan 🥹❤️
Both yours and his looked killer! Deffo doing that tonight, and the first one tomorrow.
haha, not bad for the first shot. I will say that between your blog and video I had plenty of confidence! well done!
I will deffinitely try the recipe. I hosted a girl with Couchsurfing a long time ago and she made this. I know she's coming this year so I want to make her proud that I learned 😊
I love this video format - exploring a single ingredient. Love to know what you can do with just egg whites. Also, a suggestion: try adding some arugula on top of that egg salad toast, or maybe thin slices of radish. I'm thinking a bit of crispy peppery-ness. Also, I would put strips of bacon between the avocado and egg salad instead of bacon bits in the egg salad itself.
That sounds so good!
I wilt arugula in a bit of oil and add my omelet mixture on top, sometimes with a soft goat or brie cheese. yummy!
The only question that remains is why you wander the interweb for egg recipes
On that first one, replacing the avocado base with some nice thick heirloom tomatoes (seeds removed) sounds absolutely amazing. 🍅🤙
Dang, that sure does. Adding that to the farmer's market list!
no, you mix the avocado in with everything else, and remove the mayo.
@@Perceptious37 I’m not mad at that either
I love how you decided to start from the Tik Tok content, and then created a ton of added value by giving us your Pro Home Cooks insights on how best to go about making it! Great stuff as always
the raw egg/soy sauce/rice combo has been around since the early 40's as far as I know. My mom going through WW 2 in Japan as a young adult told me how food was scarce and they made do with what was available. A lot of times they would make rice, mix in a couple raw eggs (the hot rice would cook the eggs a little) and add the soy sauce. I still eat this today, remembering the stories I was told about those times my elders suffered through, and actually, this dish is pretty tasty.
That's sounds delicious I'm ready to try this
It's interesting to see recipes made during the wars or massive events in general.
In the great depression peanut butter bread was made because peanut butter had a longer shelf life and was cheaper than butter.
You should do more of this type of videos. It’s fun and educational 👍
These recipes look so good. I can’t wait to try them. The “egg omelet “ try spinach instead of lettuce and take a pork stock sauce to top it. I think dabs of cream cheese would also be great.
Sadly yes, your ratio of lettuce to Egg was off. But what I make is Tamagoyaki, which is what they did there, but rather than separate the white and yoke, mix it all together and low heat, pour in egg then lay down a sheet of Nori. then when you roll it, you get nori between the layers of egg. So good and really cool to look at. Season and sauce to your liking. :)
I love how you aren't afraid to try a recipe, it fails, and that's part of your video as a cooking creator. Confidence in yourself and your followers
4:08 I really expected from you to make your own mayo since you are looking for ways to use your fresh eggs.
I run 12 hens and a rooster: I hatch 12 chicks every spring, at 12 weeks I select 4 pullets to add to the layers and the cockerels and surplus pullets go into the freezer. Then during winter moult, 4 of the oldest layers become great stock and dog food.
A pastry chef taught me to make hard boiled eggs by putting them in a steamer/strainer on top of a stock pot with less than an inch of boiling water. Cover. Steam to your perfect done-ness & cool in an ice bath.
It's fast because you're only boiling a small amount of water, and it's 100% repeatable for any number of eggs that will fit in your steamer/strainer basket. Eggs from fridge are always the same temperature, steam is always the same temperature, and the temperature doesn't change when you add the eggs. 2 eggs cook just as perfectly as 2 dozen.
I've made up to 4 dozen identical eggs in under 10 minutes from turning the burner on to plunging the steamer/strainer into the ice bath. Great for holidays!
A dash of MSG makes everything better. (people who think MSG is harmful are simply wrong)
Seasoning Salt is just a spice blend with salt, garlic powder, and onion powder as a base. Most cooks use those anyway in just about every dish so it is safe to season as you normally would and leave it out.
Made with Lau has a good version of steamed eggs too. They can be made in different ways with varying degrees of ease and they're all delicious! I also love the soy cured egg yolks. I've always done the salt version so I'm excited to try this version!
i'm shocked you had never heard of steamed eggs! but then i realized that my family only made it at home and it's not really a thing served at restaurants. it's common in Chinese, Korean, and Japanese cooking. good stuff👍
It's one of those things you have probably heard of in your life, but never been able to imagine it. And so you forget about it. Seeing it and also how to do it makes a world of difference. Thanks to the internet we get to see a whole different world and it's even had it's effect on the restaurants here in Amsterdam. Specially in Chinese food.
i see it at korean barbeque restaurants sometimes but thats really it tbh
I think the lettuce egg wrap used 1/3 the lettuce that you did. That Meling cooker is 22CM (8.6") across, for reference. Yes. It's late and I combed Alibaba specs till I found it. It has an alternate insert for a 4 egg snack. 650W
There are numerous variations of the steamed egg dish in chinese cuisine: my grandma used to make one with chopped up salted eggs and century eggs in the custard. I also enjoy the japanese version "Chawanmushi"where there are little treasures like prawns and mushrooms in the little cups of custard. The korean version "gyeranjjim" is more rustic as it's cooked at a higher temperature so it's not silky smooth
We always do ours with minced pork at home.
Love it!
I love how much you enjoy cooking and food, I can feel the passion through the screen. It's also really nice to see how you're very waste conscious with food and how farm-to-table everything is.
I love these videos. For me Tik-toks are too much of a short form and destroy my attention span, so I love that you unravel them into a slower paced video with commentary. I've tried multiple of these recipes and they've all rocked. Also, the egg lettuce could maybe work if you first wilt the lettuce on the pan, then mix it with egg whites and proceed from there? (and add some salt/pepper)
Wilted lettuce is pretty gross. Use spinach if you're gonna try it.
The first thing that popped into mind with that third video was EVERYBODY'S SO CREATIVE 😂
The lettuces egg roll one i normal do it with spinach..
Let the spinach wilt a bit then add the egg white, have stove on low and cover.
Once cooked roll then do the yellow egg (i add a bit of milk to my egg and then put my spinach roll..
Yeah, that roll idea has a potential, I wish he tried more than once...
And... why judge without seasoning 😕
Thank you for sharing yours version, seems more interesting to me, as lettuce is not something I like heated/warm... (I don't put it on/near burger patties, or other freshly cooked pieces of meat or anything)
I'd see to remember to try it!
I was going to say, he completely overdid the amount of lettuce, and probably had the heat too high because the lettuce barely wilted down at all by the time his eggs were cooked. And he forgot the salt and any other seasonings like MSG. I think that recipe failing was entirely on him minus the choice to use lettuce.
That egg technique with spinach and cheese imo would make more sense though imo, the spinach would be easier to wilt than the lettuce and cheese is cheese it's just good and is a sensible way to add more to the recipe without overcomplicating it. Lettuce, especially store bought, has a big lack of flavor and is more about it's crunchy texture, so it seems strange to include in a recipe that wilts it during cooking loosing that crunch. Meanwhile spinach flavor thrives on being cooked.
Glad to see you're still cooking and enjoying your passions. Those chickens look pretty cute, I'm proud of you and how far you've come friend.
We used those steamed eggs in soup in Germany, the steamed eggs are called Eierstich, its used in a soup called Hochzeitssuppe, wedding soup , its a very time intensive chickensoup, with asparagus in it. Little meszballs. Its so Special that its only severed on important events like a wedding. I love weddingsoup aka hochzeitssuppe 🙏
That sounds delicious!
So that's what soup I had at that one wedding was called thank you I now can make it
@@ayajade6683 its so good look for Germany wedding soup, there is an italien version which totally differend 😊 Hochzeitssuppe is sooo good.
The steamed eggs reminded me of german Eierstich, (i dont know if its only a german thing, but ive never seen it anywhere else). It is basically the same thing (steamed eggs with broth or milk and nutmeg) but usually a bit firmer, cut into small cubes. Great for soups, I always have some in the freezer.
that‘s why this sounded so familiar!
My grandma always makes it and it’s also great as a little snack 😂❤
You're correct , there are variations in different countries. In England they have similar to Germany called ' coatted eggs '.
One thing my family (I'm Vietnamese) does when it comes to cooking with eggs is to mix in a bit of fish sauce before frying. This would be your source of salt and adds a lot of flavor to the eggs.
Never tried fish sauce in thst method but I have used Worcestershire sauce similarly sounds good
I love that there are still people with passion making this type of video on youtube
I loved this video! I am always looking for new egg recipes, so this is awesome. Mostly though, I LOVE the way you let us see when things don't turn out perfectly - it encourages me to try harder things if I know even talented people like you don't always get things on the first try. Keep 'em coming, and thank you!
I grew up eating steamed eggs in hong kong!!! My dad was in his cooking phase and failed quite a lot of them before perfecting it haha
Same here, grew up in the states but parents are from mainland China. Grew up on steamed eggs and LOVE them, they're sooooo good.
Hi Mike, I've used a hardboiled egg method learned from a Jacques Pépin youtube video for quite some time now. Take a push pin and poke it into the fat or round end of the egg prior to putting them into hot water. Cook and cool as usual. I like to have hard boiled eggs on hand to grab and head to work. These eggs will peel as easily as if cracked prior to the ice bath. Every now and then, a shell will crack when hitting hot water but it is rare.
I use the same method, I didn't know it was from a Jacques Pépin video, it was in some random online article that I stumbled upon several years ago. I've kept a push pin in my kitchen drawer ever since!
@@elinat8665 I keep mine pushed into the end of wine cork, Jacques approved ;)
I love that you're honest about what you make
I just love that you are raising chickens! Good job! Such a natural progression since I started following you!
I am never bored with plain old eggs but egg salad with sriracha mayo and marinated egg yolks sound great!
If you haven't tried it, Korean soy sauce marinated eggs (mayak eggs) are also fantastic and a lovely topping for rice!
I also like Vietnamese "pizza" which is just a rice paper sheet fried with an egg and some other toppings, I like sriracha, spring onion and little dollops of cream cheese. Sounds weird but worth a try if you have leftover rice paper 😊
“Made my own bacon from scratch!” Such an impressive sentence that I never really thought about. Kudos
Yeah, I predicted when I first saw the avocado toast recipe that the avocado flavor would get totally lost in the egg mixture. Egg is a surprisingly strong flavor, it will overwhelm most things you put it with. I tried doing a combo tuna and egg salad, you couldn’t even taste the tuna when it was mixed up. So a mild flavor like the avocado wouldn’t stand a chance.
Thank you so much, the first 2 recipes are ready delicious, I tried them out.
I feel like the egg roll up would work better with spinach and maybe a little cheese.
I was going to say, he completely overdid the amount of lettuce, and probably had the heat too high because the lettuce barely wilted down at all by the time his eggs were cooked. And he forgot the salt and any other seasonings like MSG. I think that recipe failing was entirely on him.
@@rxvyy Fair, probably not! I thought about it later and that recipe would work way better with spinach
I cannot recommend enougn if you want to use up eggs, get an ice cream maker. I use it at least once a week to make a qt of different recipes for my family. Most custard recipes use at least 4 egg yolks per recipe. A gamechanger for me when I bought it.
Brilliant concept for a video. More please.
i did the marinated eggs yesterday afternoon, and had them with some rice and a few veggies for lunch today, and DAMN that was good.. I'ma start some more eggs this afternoon for tomorrow.
Hey man. Justa heads up. It may not be cause your girls are getting older, it my be what they are doing to the feed. Try two days of cracked corn, followed by supplimenting your feed with COOKED and cooled beans and rice. The feed is lysine deficient and effecting production and fertilization. Dont give up on your girls quite yet. Ive had hens that were in full production for 8 + years...
Glad to see this. I was wondering about hens aging out of egg-laying. I know on farms those hens go in the pot, but what do backyard chicken-keepers do? And if they age out after only a few years, it’s a terrible waste (and a emotional issue for people who get attached to their chickens). But your comment about hens continuing to lay at 8+ years was comforting.
@@TamarLitvotas long as you take good care of them they bring you great joy for a long time. When mine get older, i just let them live out their days without pressure..(or the pressure cooker). At that point they are family and Im not gonna take out great grandma cause shes slow and wrinkled...lol. They've earned their keep. ❤
@@jasonlist3253 I love this!
@@TamarLitvotnot all farms kill the non-layers (plus it'd be difficult to figure out which ones were the non-layers😂)
The older ones teach the younger ones how to stay alive so you need those older generations around, especially in areas where there's predators!
I never had any go for non-laying but occasionally had some that would get stressed out (predators) and stop laying for a few days. Happy hens give you lots of eggs
@@buttonsf3293 So good to hear this. I love the older wiser hens being valued for what they can teach younger ones.
The first video I ever saw on this channel was "Ten creative recipes using just an egg"
I love that you tried steamed eggs for the first time because it's my childhood food and something that is on the table every week so it's actually so cool to see someone eat it for the first time
I love the cured egg and steamed egg ideas. Will definitely be trying that in the future!
Egg Recipes in Written Form (thanks to ChatGPT reading the transcript):
(A) EGG SALAD
4 hard-boiled eggs
Red onion, diced
Bacon bits
Paprika
Sambal or Sriracha
Mayo
Salt & Black pepper
Instructions:
Hard boil four eggs by placing them in a pot of boiling water for 11 minutes.
Once the eggs have cooled down in an ice bath, crack the shell a little bit on each egg and then throw them back in the ice bath for at least 10 minutes. The water seeping under the eggshell creates a little bit of a pocket, making the shells easier to remove.
Dice the red onion finely.
Fry the bacon until crispy and cut it into tiny pieces.
Mix the hard-boiled eggs, red onion, bacon bits, paprika, sambal or sriracha, salt, black pepper, and mayo in a bowl.
Mash everything together with a masher.
Toast the bread in a pan with bacon grease rendered fat.
Serve the egg salad on top of the toast.
--
(B) SOY SAUCE CURED
Separate egg yolks from egg whites, cover them with soy sauce and mirin in a ratio of about 85:15, and place a paper towel over them.
Then, let them marinate in the fridge for at least 4 hours, or longer, depending on your preferred flavor and texture.
The egg yolks will evolve and become firmer the longer they are marinated.
They can be eaten on top of rice, noodles, toast, or used as a condiment.
--
(C) STEAMED EGG
- 3 large eggs (about 153 grams)
- 300 grams of chicken stock
- A pinch of salt
- 1 tsp sesame oil
- 1 tsp soy sauce
- Everything seasoning (optional)
Equipment:
- A scale
- A whisk or chopsticks
- A steamer
- A rubber lid or cling wrap
Instructions:
1. Crack the eggs into a mixing bowl and whisk them until the yolks and whites are completely combined.
2. Add the chicken stock and salt to the eggs, and whisk until everything is well mixed.
3. Pour the mixture through a strainer into a heatproof container, and skim any foam
4. Cover with a lid
5. Bring water to a boil in the steamer, then reduce the heat to medium; steam for 8 minutes.
6. After 8 minutes, turn off the heat, but leave the container in the steamer with the lid on for an additional 5 minutes.
7. After 5 minutes, remove the container from the steamer, and drizzle sesame oil and soy sauce on top. Sprinkle with everything seasoning, if desired.
Thank you 😊
Maybe using kale instead of lettuce for the rolled omelete? You can try the steamed eggs in little ceramic cups too, to make individual portions. Nice video! :D
that layered eggroll is called tamogoyaki and is a very common dish in japan actually! they have a special pan for it that's not round but rectangular to create even layers when rolling the egg up, and usually do it with scrambled eggs, not whites and yolks separated :D (and there's usually no lettuce in there, sometimes they put spinach in, but definitely not as much as you did :D)
This is the first video I see from your channel and I'm entertained.
Thanks for the content. Keep going, please!
not sure if anyone knows, but why is the egg yolk aged in mirin and soy sauce not a salmonella risk?
I guess because it is. As with any not cooked enough eggs.
Great video!! I wonder if you could mash up the avocado and use it in place of the mayo in the egg salad?
Bingo! Came to the comments to say this! ❤
I've used avocado in place of both mayo AND butter at times, and it WORKS SO WELL!
BBQ underripe avocado (split in half) w/ a little oil and garlic for the best corn and bread "butter" substitute ever!
It wont taste right the egg AND the mayo makes up the bulk of the dish and by putting avocado in instead of mayo its just gonna taste like eggs and avocado
This kind of focused video on an ingredient is a win !. More please..
love the way you use sustainable resources!
Maybe replace the avocado with baby spinach and a little bit of basil leaf under the egg salad?
or bean sprouts
Hey Mike! So, yes, separating eggs is a bit time consuming and annoying. BUT the easiest way to separate eggs is to just crack them carefully into a bowl and then scoop out the egg yolks with a tablespoon measure. Tada! I'm a baker and do this all the time. So much faster and less messy! I made a short about it here - czcams.com/users/shortspybeC5ecozE
Great video...can't wait to try some of these!
amazing video! thanks for inspiration!
For a low budget of number 5, there's a hack where you mix leftover ramen broth with eggs in the ramen cup and microwave it until firm.
Don't microwave your eggs - it's dangerous
@@mindaugaspakalniskis4982 why?
@@mindaugaspakalniskis4982 thats only for boiled eggs. Microwaved egg instead of steamed is super common, and can literally never go wrong.
@@altokia2724 It literally can. Don't spread dangerous info
@@gabryelsohle6627 Because there's a chance it will explode and you might end up with burn scars. If you want more in depth just look up Ann Reardon exploding eggs
That last one, steamed egg is a tricky thing for some. My mom does it perfectly all the time and my husband has memories from childhood of liquid eggs at the bottom layer. 😂
Soy cured egg thing over rice is awesome.. tried it out today along with some stir fry veggies and it was so worth the time and effort
There are so many variation of Steamed Eggs from East Asia. I love making them. My grandma used to make them all the time. You can go crazy with them. You can do them in microwave too but steaming is best for texture.
I recently cured an egg yolk in Worcestershire sauce and 1 in hot sauce to put on a burger. From a guga foods video. They turned out pretty good.
Why not try using the avocado to make the egg salad instead of mayo?
i think it's about the smooth texture mayo provides
@@oknovine seems worth trying to me
the last egg dish is a very classic dish in chinese home cooking. you nailed it!
Great video, I will definetly use some of this technic on my kitchen.
Could the reason for the avocado base on the egg salad sandwich be to equilibrate the less-healthy side of the dish? (a.k.a mayo and bacon) Personally, I'd rather remove the mayo entirely and eat it with the avocado base
The most unhealthy part is the bread. I would also delete the mayo but the bread is by far the worst part.
@@JonO387 Of course, but considering it is a sandwich, the bread is kinda necessary. I didn't mention it because homemade bread, like he used in the recipe, is not as bad to processed industrial ones, depending on the flour used obviously.
@@JonO387 please, healthy is a characteristics of a human, not food (plus dose makes the poison, so, literally, water can kill you and ☠️ labled chemical be safe is small enough amount)
so let's stop vilifying whole categories of food (especially staple ones, with so wide range of variations out there, etc). It's not only nonsensical but it can be a harmful narrative (depending how you explain why it's not widely considered as unhealthy)
@@PunkR0ckz09 yeah, I was thinking something similar - maybe it's just to add more calories to a smaller amount of carbs, and/or have altogether less amount of food per (satiating) meal.
Also, I would experiment with layers' thickness there, to see if much less salad (to bring more of the avocado taste) would also be interesting, or not...
I always add a capful of tamari to my egg whites and it makes them incredible. Such a difference!!!
I just grew a bunch of micro greens and I think that would suit the egg salad and toast pretty well. Another bit of freshness with the onion. Or maybe something pickled/fermented.
The steamed egg dish, is similar to custard, but instead of using milk, you use water or chicken stock.
Another difference, is when making custard you add sugar which makes it sweet, and for the steamed eggs recipe you add soy sauce and sesame oil which makes it salty, and umami.
That was so satisfying to watch. Great editing.
definitely do more of these! fun video
loving you do this! enjoy them! Thanks bud
Love watching your content. not sure how much of it i will use, but new ideas are always good to keep in your back pocket. thanks!
Love that you’re making classic long-form vids while referencing Tiktoks! Gives more detail and nuance! ❤
Great ideas! I’m going to try them all 👍
loved this, please do more!
Those are some great recipes! Thank you for sharing them.
I also have chickens and I'm definitely going to be using these. Thanks for doing the research/finding these.
Honestly the coolest and dopest part about you doing this is to show the viewers that they too can find a cooking tik tok and create it for themselves
Here's another egg recipe for you which is super yummy. I made prawn egg foo young recently, basically an omelette with prawns, some people add minced pork too. Traditional Cantonese recipes call for corn starch slurry to keep the eggs silky smooth while cooking in the wok.
I actually made the soy cured egg yolks!!! Absolutely delicious on my noodle dish 😋 thank you so much you’ve got yourself a new subscriber from the Netherlands
My husband does the salted cured egg yolks in muffin tins and that seems to lessen the amount of salt used and they are incredible!!! Shaved on avocado toast is hiiighly recommended
Love your videos as usual!!!!
I'm definitely doing this asap!
I had amazing steamed egg deliciousness while travelling in China many years ago. Thank you for sharing the technique…I was always curious how they made them:)
I tried the lettuce egg wrap with everything bagel season and green onion mixed in the egg white/lettuce portion and for the brown sauce, soy sauce and mirin. Delish! came out wonderful. I used butter on low heat with a lid.
I didn't know about tempering the boiling eggs and got so frustrated with them cracking - THANK YOU!!! :)
I tried the steamed egg this morning in the thermomix. Didnt worked at all with my setting. But I just put the plate in the microwave for three minutes at 600W an it actually came out pretty good. So for those of you with no steamer or no motivation for the extra steps its a pretty good alternative
Steamed egg...a staple in Cantonese kitchens! I've had this so many times in my childhood!
this guy is brillant with his research...love it
My mom would mix in a bowl 50/50 peeled, ground tomatoes and eggs. I made it myself with puree and tomato sauce but fresh tomatoes is a lot better. You fill a pan with this mixture and keep stirring while heating, not giving it a chance to form a solid pancake. You end up with a pan full of pink crumbs. Depending on temps it can be a fine grain to small popcorn size pieces. Mom always got the popcorn sized ones, I never managed. Keep it moist, don't cook till it's dry! Add some pepper & salt, maybe some chives, great on toast. Loved it as a kid and now for nostalgia reasons, but also still tasty. Can be eaten still warm or cold.
One thing I love doing is poking a little hole on the base of the egg before boiling, which prevents cracking and helps with peeling when you put in cold water. all you have to do is to stir for 30-60 seconds right after you put the egg in (both boiling and cold water)
If you have an instant pot you need to use it for hard boiled eggs. Changed my life!!! Use the 5-5-5 method. Set timer for pressure cooking to 5 minutes. Natural release for 5 minutes. Ice bath for 5 minutes. Easiest eggs to peel ever and come out perfectly hard boiled every time.