Can I Become World Champion With This Dish ?
Vložit
- čas přidán 9. 05. 2024
- I merged a French and a Japanese dish and then this happened. Go to dayoneapp.com/alex and use code alex to get a limited-time offer of a two-month free trial with Day One Journal Premium.
"Oeuf mayo" is a classic French dish consisting of hard-boiled eggs served with mayonnaise. The eggs are typically boiled until the yolks are firm, then cooled, peeled, and halved or quartered before being served with a dollop of mayonnaise on top. It's a simple yet satisfying appetizer or side dish often found in traditional French bistros and cafes.
Japanese cuisine offers a wide array of flavors and ingredients that could complement the simplicity of oeuf mayo quite nicely. You might consider incorporating ingredients like soy sauce, miso paste, sesame oil, or wasabi into the mayonnaise for a Japanese-inspired flavor profile. Additionally, garnishes such as nori (seaweed), furikake (Japanese seasoning), or finely chopped scallions could add an extra layer of texture and umami taste to the dish. Experimenting with different combinations until you find the perfect balance of flavors could yield a delightful reinterpretation of the classic oeuf mayo.
I sell my own kitchen tools online 🎉 : www.salutcompany.com
Subscribe to "La Technique" Newsletter, and awaken your inner Chef frenchguycooking.ck.page/932a...
Support my work on : / frenchguycooking
Get My cookbook : smarturl.it/FrenchGuyCooking
Get my posters and t-shirts : www.frenchguycooking.com/shop...
Video templates by Motion Array - get 50$ discount for a subscription" with Alex's personal link being:
motionarray.com/?artlist_aid=...
Music by Epidemic sound : share.epidemicsound.com/sLDCS
Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
Editor and 2nd camera operator : Lou Assous
Second Editor : Josh John
Assistant Editor : Sean Miller
Salut,
Alex - Zábava
Soy sauce marinated guanciale, motor drill to make mayonaise. This is literally peak Alex
Yeah, I cried when he did that to the guanciale. It's good he came to his senses.
I love that suddenly the camera guy and your editor play small parts in the videos. It breaks the 4th wall a bit and that makes you more personable
Too bad kewpie mayo doesn't have any mirin let alone any sugar at all. I miss when Alex was accurate and scientific and did at least the minimum amount of research.
@@photosensitiv
Well, rice and apple vinegar are sweet, so close enough for a quick shot at it without going too deep.
@@photosensitiv I love that he does two episodes on a random unknown french dish and it still isn't enough
@@photosensitiv u may not know either 4 sure. not everything is published on internet. can be closely guarded secret!
"I have to put some of me in the egg mayo." I won't say it.
lol
💀
I mean.... 😂😂😂😂
The secret ingredient is love
hmmm, salty, savoury!
WOW! I think this has to be the episode that shows how far Alex the creator and home cook has come to! I felt like I was watching a CHEF create a dish for restaurant. The plating the thought process the design the inspiration. What a fantastic journey you took me on Alex. Wonderful!!
The main thing about Kewpie is the msg
I make my own using european ingredients that taste very close with just the added msg
egg yolk, dijon, sugar, salt, lemon juice, apple cider vinegar and msg. And then add oil while whisking
I feel like with that recipe and a touch of sugar, you'd got something completely identical to one from the store, good stuff! 🔥
The ingredients don't list MSG. edit: seems the English version does, mine doesn't
@@DoozyyTV On their website it has MSG on their ingredient list, it’s denoted as Monosodium Glutamate :)
@@DoozyyTVIt look like they do to me. The first thing that comes up when you search "Kewpie Mayo" has these as the ingredients: Vegetable Oil (Canola Oil, Soybean Oil), Egg Yolk, Vinegar, Salt, Monosodium Glutamate, Spice, Natural Flavor.
In that case it would have been cool if Alex had mixed in the dashi instead
Alex, this is pure gold. Do more of these.
Oh, how I miss Flight of the Conchords. "That's pretty freaky, Bowie."
For long time fans this is such a treat, to get to see many previous video obsessions of yours come to fruition in an original fusion creation. Bravo, Alex and thanks for inspiring creativity in your audience!
I would chop the nori into strips to make the eating easier. You could 90% cut it and leave a spine to keep the strips connected/orderly.
You are the BEST food channel on youtube. I have been following you for a while but this episode really did something for me. Beautiful work!!
Simply love to watch this! The reintrepretation of dishes is something I like to do Often, but you just did so so well. Adding elements that you like and are completly foreign to the main thing, but with a twist is awesome!! Really good work
Alex, you are really getting there. Why not try a competition with this dish? Also, great cinematic development. This was a brilliant video. loved every bit of it.
You must be so proud of this beautiful little dish!!! Thanks for sharing bro!
Man I had no expectations going into this video but this has blown my mind ! That's a return to the old Alex videos, you really condensed it in one !
I think that changning the tumbnail/titke for this specific video could really help with views, because I feel looots of people woukd definitely love seeing a mad french guy cooking demonstrating his skills to craft a mouthwatering french/japanese monster....
This is genius Alex! Going to try my hand at this tomorrow, will report back.
This is my idea of real classic fusion. It's incredibly simple and almost entirely dependent on technique.
This dish is pretty cool. Love the fusion aspect.
Reverse nib sketching. Alex, you truly are a person of many talents.
Enjoyed the ride on your creative journey! Thank you
I loved this new format of video, with the challenge, I hope you do a lot more like it!
Love for the subject, great music, superb editing another marvelous video. that is why i subscribed years ago.merci
I've been following you for many, many years. This dish felt like a whole new level of creativity.
When violins kick in you know it's top notch B-roll time
I would love to see you design something centered around simplicity and complexity. The croissant series is why I subscribed to your channel.
...I've never tried Oeuf mayo before but you have convinced me to try it!😊😊
Well done Alex! That looks so good!
Love your passion and enthusiasm along your journey with each recipe you dive into. Keep doing what you do!
As a fellow culinarian and chef myself, a tip for your Kewpie Mayo...Double your Egg Yolks. The additional lecithin helps maintain a thicker emulsion with the added ingredients.
Bravo Alex, I was hoping you would do something like this last week 😁🎉
Je t'ai connu il y a très longtemps (les premières vidéos "pizza") et franchement en plus du contenu et de ton identité, l'image à vraiment pris un sacré coup de boost ! Je m'abonne !
Let it be said this may be the most inspirational ad read I have seen in a CZcams video to date. Well delivered, researched, and really expressed how the company/service has worked in your experience. I truly hope your sentiment was truthful and honest and I will sign up as soon as the video is over to hopefully track my own day to day and use it to thrive in the captures of my own fleeting thoughts.
I think chef Alain Ducasse has been pursuing something along these lines for the last few years with kaiseki and haute cuisine, but this is more at the bistro level, which for me is more exciting. I had my doubts at the beginning of the video but as it progressed I was fascinated by your thought process, and how you reduced the bowl of ramen to its essential flavors and adapted them to fit your new dish. Terrific video, really enjoyed it!
Love seeing an original concept come to life. You can definitely push that dish way further than you give yourself credit - this is just the first iteration. Let's see how well you can refine it.
My favorite twist on a traditional dish so far. Go Alex!
Love this! This is the style I cooked in at one of my former internships, at one Michelin star restaurant which took the French base but added influences from all over the world but Chinese, Japanese and Indonesian were the most influential. It's been 8 years but it does bring back some memories. To improve the dish you could add ramen noodles to this by puffing them. Cooking, then drying, then deepfrying. It adds crisp (which I miss in this dish) and it brings the dish just a tad bit closer to an actual ramen. Maybe add just a touch of togarashi or furikake as well to get a bit of kick and colour.
This really does feel like the culmination of skills you've learned over the years. I wish I could taste it!
Alex, love your videos. Huge fan and I do try to challenge myself by copying what you do - especially the ramen series. Two things: 1) everyone should have guessed that you would go with black garlic oil. Absolutely would have been my choice, I imagined the heaviness of the mayo balanced with a strong garlic. 2) when you mentioned ramen, I envisioned a ramen noodle base. A nest of noodles to hold that deep sauce favor. Eggs sitting on top with the scallions (green onion) for the color and a tease of flavor.
I did love the dish as you created it. I will try it. I’ve tried making mayo before, but now I have a bit more understanding. Thank you.
Excellent video. Sometimes people do fusion for fusion's sake & don't think of the inharmonious outcome.
I did wonder that instead of the shredded syboes (spring onion) to cut through the richness if very fine pickled enoki mushrooms might work? They can have a noodle like look & texture to go with the ramen theme. Do love nori with eggs. I've made a variety of finishing salts with various dried seaweeds. With poached, boiled or fried eggs they're wonderful.
I ended up doubling my egg delivery order for this week after the last video. I love eggs anyway, but wanted to play now I'm out of hospital.🥚🥚🥚
Id love it if there was a follow up video where you made this dish in front of the pro from last vid and had them taste it and do a few iterations
I was only on the chicken breading station once when I worked at cfa (they threw me on during rush for the first time, bad idea 🤣) but always working in the back, I can say you NAILED this. When you said your heels have to lift off the ground I was like damn he missed NO details. It’s driven me insane seeing people recreate it and say it’s exactly the same and they miss all of the steps that makes it taste the way it does. Thank you! (Also was tired of seeing the whole pickle juice thing too, thank you for making a point of that 😂)
I love your videos!! And this was amazing!!! I do want to point out however, that there is no sweetness to Kewpie Mayo. I keep it in my pantry. There is no mirin in the ingredient list, and there are absolutely zero carbs or sugars in the nutritional information. There may be a sweet version, but I am not aware of it and that is not standard Kewpie mayo. Please keep making your amazing and awesome videos. The first time I saw you was in a video with Mike Greene, but I am so glad that I found your channel!!
I think it would be cool to see you do more fusion styles and see what amazing dishes you could conceive!
I found the appropriate bottles but I still need to make all those wonderful oils you showed us a while ago.
I love ramen too and this looks absolutely delicious.
I thought at the beginning of this video you were entering a contest. Someone should have one.
I really hope some other CZcams chefs try this out! It's a great idea.
Aloex ..... Have you ever done a series on Garlic? Now that would be interesting as you use it so often and they are many varieties. I grow 14 strains in my garden every year but there are so many more types with so many different flavours.
Grinding the seaweed and spring king it vs the sheet will add a different spin with the salt. Also green salt with the seaweed powdered would be tasty. Fun show!
Loved it, Alex!
As a michelin starred chef I gotta tell you, even if there are improvements to make you were really darn close with an amazing end result!
Would love to help you if needed
Can we take a moment to appreciate the videography here? The cooking closeups especially. Remarkable visuals, and a great episode.
I think this no so-french-special because this is something so simple so it's common.
In Russia, this is like New Year classic: boil some eggs, take the yolk out, mix it with some generous amount of garlic and dill, add some salt, a lot of mayo, mix and put it back, cover with some parsley leaves for additional swag, optionally add just a bit of red caviar for additional taste, if you have some (really optional, this tastes perfect by itself, but caviar makes it next-level).
Best holiday childhood dish for a lot of people out there.
Tried this (Alex's) recipe yesterday -- this is just the same taste, but completelly different texture. So creamy and flavorful.
Looks amazing! It could definitely pass in a Michelin restaurant. So very creative.
A Japanese Style Burger location near me called 'KATSU BURGER' serves their burgers with several custom sauces they make there...one of my favorites is a thing they call 'Wasabi Mayo' which they also use to make a refreshing Cole-Slaw with Edamame Beans. As 'Wasabi/Horseradish' goes it's pretty mild but it gives pretty refreshing kick to what ever it's on.
It would be interesting to try using "mayu" apart from regular oil to make mayo instead of adding it separately
or lemon infused olive oil to get the acidity boosted
The inclusion of Flight of the Conchords was the best use of I've ever seen.
I really want to try what you made! It sounds delicious
A work of art, I’d come and eat that in a heartbeat!
I was almost thinking about thickening the sauce with a roux cooked in some part of your flavor oil. Idk if there’s a value in integrating the parts, but the idea of a singular ramen sauce is really appealing. That or the oil in the mayo? Super fun to watch this play out!
Kewpie is also a bit more acidic than western mayo. The containers alsp have a star tip that leaves a pattern while dispensing.
A really good video like always Alex.I love the fusion aspect of french and japanese dishes.
Do you think it would be possible to make the mayonnaise from burnt garlic/scallion oil and to marinate the eggs in the sauce overnight for a deeper flavor?
Crack the cooled boiled egg and soak it in soy. Like Tea Eggs. You carefully shell it, then dress it with kewpie etc. It will add a visual element and flavour to the egg.
Beautiful dish, Alex.
At first glance, this looks very busy and very "haute cuisine", as is has not much in common with just a simple egg mayo.
However this literally screams "Alex!" And that is what makes it great and also recognizable. I could defenitly imagine, being this served at a pop up shop *video idea hint*
Great work!
Guanciale would have been great with strong cheeses like pecorino romano, but in this very specific case mayu oil is absolutely a brilliant intuition! Great job, Alex!
I can't wait to try this appetizer when you open your Paris restaurant !!! 😍
Cam man is your man, innovative and French as it is, Love is a choice
C'est trop drôle.
Je suis prof de français à Toronto et aujourd'hui dans la leçon qu'on a faite avec mes étudiants on a bossé sur un doc qui parle de Keisuke Matsushima. (Pour ceux qui ne connaissent pas, c'est un chef cuisinier japonais. Il fait de la cuisine fusion en recréant des plats français mais avec des ingrédients japonais).
Just realized that I wrote my comment in French so, English translation:
"It's so funny.
I'm a French teacher in Toronto and in the lesson we did today with my students we worked on a document about Keisuke Matsushima. (For those who don't know him, he's a Japanese chef who does fusion cuisine, recreating French dishes using Japanese ingredients).
we recently ate at N7, a beautiful French/Japanese restaurant in New Orleans. If this was on the menu we'd have chosen it for sure.
no one tell Alex there is no mirin in kewpie mayo 😂 the mayo is missing a lil msg
Merci Alex! That was an awesome creative process! Salut 😋😎❤
After watching your channel for what, six years?, here's how well I know you: when you first talked about putting your own spin on the dish, my immediate thought was "make it ramen flavored". And when you lined up all those flavor oils, my immediate thought was "he's going to go with the black garlic oil." Either you're inside my head, or I'm inside yours, but either way that dish does look exquisite!
Funny enough, i accidentally created your MAYU oil while working a few months ago.
I was in a pinch for confit garlic aioli during busy service so, hell, i put some garlic in a ceramic cup, filled it with a little oil and microwaved it. I let it go for 20seconds too long and the garlic was burnt from the inside. Too late. No time. I need it NOW.
Egg yolk in, dijon, salt and pepper, lemon juice, blend. And slathered it on the fancy pants sandwich for the customer thats been waiting 15mins for his food.
After service, i gave that little cup of burnt garlic mayo a taste and holy sh*t it was so good. I showed it to my chef, he said "bro holy sh*t what the f*ck is that" and then the week after that we had a feature dish with burnt garlic aioli.
It is now my proudest microwave recipe.
Alex you have come a long way.
This dish is almost three stars worth. The only thing really missing is the possibility to eat in a simple way. You have had to cut ingredients by hands to put them on the spoon.
Some more little steps and you will be able to open your fine dining restaurant. Don't do it ... we will be missing your videos :D
Here in Denmark, one of the classic "smørrebrød" (open faced sandwiches on rhye bread) is basically the same thing. Egg and mayo is a classic topping.
The crunch is the icing of the cake. Texture is such a big deal. Sounds and looks amazing. Salut.🍷🥰👍
Kewpie is made with only yolks! It really elevates it. It also contains a vinegar blend (mirin is a solid substitute) and MSG! Making a mayo like that by hand could really set this apart.
Alex, you should open your own Bistrot/ Restaurant! The only thing we're missing from your videos are the tastes and smells, if only we could share them with you!
I'm not saying you should run the restaurant or even cook, your precious video making skills and creativity might go wasted if you had such a full time job on top of everything you already do, but what about some kind of collaboration with an established chef where you think up the menu and they cook it!? Just an idea but I'm sure I'm far from being the only viewer to want to taste your dishes!
Keep making awesome food and content!
Cheers
@Alex, was that a Custom 823 you were using?
Loved the spare cartridge rubber banded to the cap. Salut!
You totally can become champion!
Alex come on!!
Just by this video I want to train myself on making mayonnaise and egg ! WHYYYY😅
WAIT, you use fountain pens, too?? Who knew you were a man of culture.
And with Blue-black ink? A sophisticated man of culture.
Looks amazing! 🤤
Love that there are so many shots of fountain pen writing. Please do more of this! Hahaha
Did you see any ink on his hands?
I think that pin was a special effect😅
In Slovakia and Czechia, there is dish called 'Russian egg', which is basically hard boiled egg put on mayo salad and served also with pickles and hams.
It's what I'd call 'deviled eggs', my mother and I(we have some German-Polish origins) make deviled eggs with Lyoner (similar to Doctor's sausage I think), parsley and a slice of pickle on top
Už bežím na Poštovú!
adding wasabi paste to mayo is also soooo incredibily good
I have yet to attempt to make home made mayo. But adding mirin to it, will be on my mind!
You should also consider adding a bit of MSG if you want the full Kewpie umame experience. Mirin is not necessary and is actually way too sweet. You make it like regular Mayo, except you use rice vinegar instead of white vinegar, only use the egg yolks and add a bit of MSG. Nearly all neutral oils would work, but I believe soybean oil would be the best option.
So, soybean oil, egg yolks, quality rice vinegar, pinch of both salt and MSG to taste, nothing else required.
I have been using Asian ingredients to elevate a carbonara. Apparently, in some Japanese restaurants, they innovated on carbonara by adding a splash of rice vinegar, which I had also been doing myself. So now I'm using sous-vide and kombu to add more flavor to the guanciale, I'm using koji to make cured duck egg yolk. Besides that, I'm also using more sources of pepper like pink and telicherry pepper and I'm using a method of making Moo Krob to prepare the guanciale!
There's a Japanese-influenced Italian restaurant in Albenga, Italy that does a Carbonara with a topping of katsuobushi instead of grated parmesan/pecorino. I thought it was a really inspired dish and it tasted great. The katsuobushi melt on the pasta and give it's own umami kick. Give it a try!
Finally, I'm not the only person, who rotates the nib of his fountain pen "upside down" to draw finer lines!
having followed Alex for years it rejoices me so much to see how an OK/good home cooker has turned into a Michelin Chef.
ps. I do miss the blue fridge...
There is no sugar or mirin in real Kewpie mayo. The sweetness comes from the blend of vinegars. What isn't known for sure is which vinegars are used, though rice and malt vinegars are likely in the blend. It also uses only egg yolks -- 4 yolks per 500g -- and is seasoned with MSG. Also, it only lists "spices", which could mean lots of things, but most people suspect dashi powder is one ingredient, and mustard seems likely.
So you're saying those various recipes you find online are just guesswork/approximations and that the real recipe is proprietary?
@@calvinsbnb76 Of course! They want to sell you some! 😁
That said, you can definitely approximate it pretty well. Some recipes do a pretty good job.
I missed the use of power tools in cooking. This is Alex's return to peak form lol
The moment you said you wanted to make YOUR œuf mayo, I knew you were heading straight for ramen. Looks amazing.
Beautiful. I wasn't hooked by the click bait but watched it because alex. Really beautiful episode.
Very interesting to see the roots of what I grew up with at family gatherings in rural America- deviled eggs must’ve come from this.
I love cuisine experiments so much.
We live in the future; we should not be looking backwards for what tastes good.
Alex, I think you're ready. You should start creating your own menu and work on opening your first restaurant. I would love to try this as an appetizer at your place.
Well done Monsieur Alex. I’d love to give it a shot.
This looks fantastic!
Riffing on your version: wasabi mayo, and curing a 7min egg in brine and mirin.. and serving on a giant shokupan crouton. I'd like to try the broth as a super-reduced glaze.
you have the best editor in the planet
Kewpie mayo is mayo made from just the yolk and with some (lots) of MSG
"I'm no michelin star chef..." Alex you might as well be at this point hahahaha Great video as always! :)
please do more of these
Damn, that out of nowhere Flight of the Conchords Business Time reference was a major throwback for me... Lol
A Flight of the Concords reference?! I love it!
Yay a new video !!! Love your videos !!!