POV Egg Drop Soup
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- čas přidán 15. 04. 2020
- Get a version of the printed recipe here: www.seriouseats.com/recipes/2...
This is about as simple as soup gets. I had some simple home-style Chinese stock that I made by simmering a chicken carcass with some ginger and scallions (You can see a more complicated but still simple version of a few Chinese stocks on the always-excellent Chinese Cooking Demystified channel: • Three Chinese Stocks -... _). It wasn't quite enough so I bulked it up with Better than Bouillon.
Then I thickened it and drizzled in some eggs. That's it. Yum.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - Jak na to + styl
"You'll know you've got the texture right because the texture [of the egg drop soup] will be the texture of egg drop soup when you're done." Thank you for this helpful tip. ;)
you can tell because of the way that it is
This is the way
Ah yes the floor is made of floor
A gingerbread man sits in his gingerbread house. Is the house made of man? Is he made of house? He screams in existential horror.
people die when they are killed
The most underrated aspect of these videos is the clever ways he takes advantage of slightly older produce. Just because it isn't perfectly fresh and crispy doesn't mean you have to throw it out!
Also his little tricks like using a whisk he was already using to measure out mayo in the ranch dressing episode. or the way he uses tongs to quickly spoon in pasta water.
Why does it make me happy that jmcrofts watches Kenji?
Love your fighting game vids man!
@@Exarian aw
Aa
Very happy to hear Chinese Cooking Demystified called out, just when i thought of them at the mention of a broth.
Me too, I hope they see this video. Also Souped Up Recipes is another great channel.
PateB aww, Souped Up Recipes just beams sweetness. I need to get back to her. So happy-making.
"One of my favorite youtube channels"
Me too Kenji, me too.
Shabu is looking dummy thicc these days.
Jamon enters the chat.
Philip Orlando bro im dying rn😂
Jamon is a big chonker
I could watch his videos al day there just so simple it makes it so good not fancy editing and wow does this guy know a bit about everything definitely would want to see this guy on my table
"Want to see this guy on my table" -Is that the Hanibal Lecter within you talking? 😅
lukthere2 😅no no 🤣
@@lukthere2 +
I feel like you almost need a “thanks for watching” logo on your doormat on the deck outside. Since it ends nearly every video.
GENIUS
No Kenji, we will not get you in the comments for leaving the water on, because you are our King and we treat our King with respect.
Chinese Cooking Demystified is legitimately one of my fave channels I've ever come across.
When you mentioned that it's a boiling water tap I literally jaw-dropped for like a solid 5 seconds at least. Nice!
As someone who drinks a lot of tea and likes to cook instant ramen on the stove rather than in the microwave, I was like "THOSE EXIST!?....... I need one I need one I need one I need one."
I had a family friend that had one when I was a kid, and it was so cool. We always wanted hot chocolate, and the boiling tap was perfect! Just dump the powder in your mug and put some boiling water in over it.
Yeah those do waste a shitload of electricity though. I do have one, but it's been disabled because of that.
@@nyelbaig After doing some research, I hear it's brand dependent and also depends on things like how much boiling water you need in a day, but when factoring the cost of boiling a kettle of water conventionally vs. comparable amounts of water with the boiling water tap, it's not much more expensive. Obviously that's brand dependent and older ones are likely to be less efficient.
I always wondered, what that tap was for
Did he just call his dog "jamón"? I love it.
Acid to his book I think it’s hambone haha
Jamo jambon? baguette?
His other dogs name is Shabu.
@@jamo3976 ya maybe it's a nickname?
Jamón is ham in spanish, and the dogs kinda thicc not gonna lie
Great shoutout, Chinese Cooking Demystified deserves way more subscriptions
My favorite cooking channel!
Heck yeah, Chrish and Steph are awesome!
I was sort of alrrady half expecting you to shoutout Chinese Cooking Demystified, they're a great channel and deserve the recognition
he did
@@GTPLewellen yeah I know?
@@tubulartuber All 12 different Chinese food-focused channels are equally useful, fight me
Remember, disliking a YT comment just counts as a like, so if you don't want to see @tuber piss on random youtubers, hit report and it'll hide the comment.
There's a positive way to shoutout other channels in the comments, and then there's a toxic way. Which one do you think @tuber is doing?
I think you're cool. The way you explain what you're doing, with options and cultural references, is a great way to honour the people who have come up with these recipes. I hope you're well and that your soup was a great comfort. :)
Chinese Cooking Demystified definitely deserves more love as a channel.
Not only Chinese, but Turkish, French, basically anything demystified for our knowledge. My favorite is the menemen episode
@@AZEOforreal he's talking about the channel "chinese cooking demystified"
@@tasikmayuddin8078 I realized that when I posted it but couldn't find it and delete it lol
@@AZEOforreal happens to all of us
ah cuz i totally thought it deserved more love as a carrot
“You’ll know you got the texture right because the texture will be the texture of egg drop soup at the end” Ooohhhh is that how you know
You'll know it's right cause of the way that it is!
If it needs some more you just add a little more. If it needs a little less just chunk it right in the garbage. Easy!
This tautology tastes terrific!
@@deadfr0g I think you meant tatoo-ology.
Made me think of the Neature video - "you can tell this tree is an Aspen because of the way that it looks" 😂
I like the way that he's explaining really calm and clear not like Gordon that always rap when he's cooking but I still like both of them
Gordon Ramsay vs Julia Child ERB ?
Ayy, an arsenal player
gordan is calm when hes not around other chefs
Gordon Ramsay is not a good person. The awful environments he creates in his kitchens, whether on TV or not, completely outweigh his skill as a chef. And he's not even a good teacher compared to how good of a chef he is. Maybe Gordon Ramsay cooks at a higher level than Kenji in traditional fancy restaurant contexts, but since Kenji is an even better teacher than he is a cook (and is also actually a conscientious and empathetic human), Kenji wins that head-to-head in a landslide.
To quote Kenji himself: "I wish Gordon Ramsay would crawl back under the rock he crawled out from under." "I give zero fucks what Gordon Ramsay has to say about anything."
I literally just finished watching the steak salad video and now I go back to the homepage only to be blessed by another Kenji video
I started watching this channel about 2 weeks ago and I watch every new episode. The bare bones at home no special lighting make everything so much better and I appreciate the work you put into these videos great job!!!
So glad to hear you appreciate Steph and Chris; Chinese Cooking Demystified is one of the best channels on CZcams. Every recipe I've made from them I've followed to a T and comes out incredible every time.
He did it!! Chinese Cooking Demystified finally made it on here!! 🎉
14:36 POV strangled and drowned over sink by Kenji
The beginning when you pop your head outta no were always makes me laugh
Watching this while eating a peeled orange like an apple
How dare you
You are a complete monster, but the good kind of complete monster.
One thing I love about these videos is every time we see something new about his kitchen that's really cool
everyone: COVID-19 lockdown
Kenji: STONKS!!
viewers: B I G S T O N K S
@@osmanozyurek1195 me: C H O N K S
I could watch you cook all day, and actually while I'm "working" from home, I pretty much am watching you cook all day!
I've been using these videos as cook alongs for the last few days and it is amazing. Thank you!
kenji is sincerely the best food channel on youtube. consistent, knowledgeable, and experienced. truly a gem channel and genuine guy
Did I just get washed at the end
POV waterboarding
You're a daily light source for us globally Kenji. Thanks for these lessons. I love how casual you are. Super accessible
Your POV videos are such a joy to watch! Thank you and I hope you and your family stays safe. I can’t wait ‘til your next cookbook comes out!
I just ended up with about five times as much ginger and three times as many scallions as I intended, and then this video shows up.
My soup is delicious.
Just as an aside, you can toss ginger in the freezer. You can grate it frozen too. I started keeping some in there so I never get caught without fresh ginger :)
There's something inspiring about seeing someone be good and passionate about their craft.
Thanks so much Kenji my wife and I look forward to your great vids (and commentary!) every morning. You make quarantine life so much better.
This channel is so great and so addicting. The POV cooking is original and really great. LOVING these videos
So glad I stayed up until 6AM for my daily dose of Kenji
Kenji’s knowledge is endless, it’s so refreshing to see his videos.
Thank you. This is a great simple recipe. Quiet day here so was inspired to make it. I had just made a big pot of stock. Delicious! So comforting in these homebound times.
These videos are my daily meditation. Thank you Kenji!
Thanks for these videos Kenji, giving me daily cooking inspiration
You are making my quarantine cooking so much more exciting! Thanks kenji
Love all the knowledge that you give. All the science tidbits in your videos are great!
Is it just me because whenever kenji does his POVs it’s always so satisfying 😂
Soo good made this today fast simple and delicious
Your video's and recipes are really unique to me. I've never thought of asian flavours as something I'd be able to cook with, but you're making it all seem really approachable. Thanks!
Love the hand washing tip! I always use hot water, that explains the raw, cracked hands! I love love egg drop soup but NEVER thought I could make it at home, thanks for this!
I miss having a hot water tap, & the time a guest chose it to rinse his hands!
Love your stuff man, I'd really like to hear about your back story/career path up until now!
Take it to the top, lets make kenji see it
If u read his Wikipedia page, that provides some info. I'm pretty sure he got into cooking as a profession while he was at college(MIT I believe?). He must have grown and grown from there.
Freakonomics also did a pretty good interview with him a few years back: freakonomics.com/podcast/food-science-victory-a-new-freakonomics-radio-episode/
A tutorial + wholesomeness, perfection.
I’m currently a wok cook on the line, and I can definitely relate to your chive prep story! If a kitchen doesn’t thicken your skin idk what does lol
kenji is too good he deserves all of his success and more
Made this for my pops and I it turned out amazing! Thank you!!
the day you taught me about the backwards slicing i tried it, it felt completetly natural and now its just how i generally cut. the switch was instantaneous and feels more comfortable then the normal way
I'd love to see a tour of your pantry some day. Every time you open it, I always want to see more!
Even for the recipes that I plan on making, I still watch his video because he gives so much science of cooking
Thanks for making these videos Kenji, they're the highlight of my day. Quick question, do you have a nachos recipe? I feel like every chef has their own take on it, and I'm curious what your version would be like.
what a blessing i came across this channel randomly. thanks for the great content!
Totally making this for lunch now. Thanks, Kenji! Hope you and your family are well.
Just made this for the first time and it’s amazing! Feeling pretty proud rn :)
Please keep the videos coming. This is definitely my new favorite cooking channel.
Thank you Kenji for that great tip of cutting chives/green onions!! Will use that from now on, also why I love watching your videos. And I felt that story 😭🙏🏽
My hands were getting chapped from washing my hands in warm water so often! Thanks for the tip!
7:57 that's the saddest thing I have ever heard.
He'd use a mixture of insults, sarcasm and comedy to make you feel like you're standing naked in the kitchen in front of everybody as well as just blow up and yell at you
Awesome Tip on how to cut scallions! Thank you Kenji! Beautiful video and beautiful soup!
Since I'll be taking Culinary Entreneurship in college, I'm gonna start watching these POV videos. It is so educational.
JP Trillana should also watch Jacque Pepin videos,and get Kenjis Food Lab Cookbook so you have the 'why' that things are done
That's some good stuff, bro! Every time I watch one of your videos, I'm like...I have that and that and that...great minds...great cooks...great content!! Thank you! You have shared some really great tips. I know that I am a life long student in the kitchen. 20+ years in a professional kitchen and I still get geeked out over the little things!!
Chinese cooking demystified and Chef Wang Gang are my top 2 Chinese cooking channels by far
"You'll know you got the texture right cuz the texture will be the texture of egg-drop soup"
I love his implementation of his daughters spoons. Always makes me laugh a little
a science lesson and a cooking lesson explained in a nice little backstory this is great
It's 2 am and I was falling asleep to this video but it made me hungry so now I have egg drop soup 😊
Great tip on cutting scallions and chives!! Thanks!
My wife loves egg drop soup and you just made me a hero!
Watched this, got hungry, tried to make it myself. YES so good and simple.
Love Chinese cooking demystified!
The way he described how the texture should be is the equivalent of "it's a aspen tree because the way it is"
The only good thing about quarantine is uploads everyday from Kenji
Awesome Videos, thanks for sharing your knowledge Kenji. I learn multiple things every time.
Man, I wish it were cooler around here. Been dying for that feeling of sipping warm soup on a chilly evening. Will have to keep this one in mind until then!
This guys is a science teacher too. Love these videos.
A lot of commercial kitchens will have that hot water tap you mentioned in the kitchen, Ive always wanted one in my house. Instant cup of tea whenever I want.
I'm so happy to see the love for Chinese Cooking Demystified in this comment section. Great shout-out
Love the series, Kenji. Thank you. Making this this week. If it weren’t 11PM here, I’d make it now.
Thank you so much for your videos every day I wait to see one of your videos is like meditation for me with so much uncertainty knowing that life still goes on and we can enjoy even with this thank you
Kenji is truly a gentleman and a scholar.
wow... i think kenji actually reads all the comments. i love your format. you broke through with a whole new delivery method. love it! and i hate it bc i'm addicted. hehe~
Love this! the raw uncut style makes you feel like a friend made a video for you or something
Thank you for the handwashing tip.
I really liked the reference to Chinese cooking demystified!
I made this today for lunch. I can't believe how easy it was and also delicious! I was out of corn starch for some reason so I resorted to Xanthan gum. Thanks for the how to!
This looks so good and easy, will be making it tomorrow
Thank you for the hand washing tips! I've been craving Chinese take out for weeks now. All the Chinese take out spots in my neighborhood are closed. I will propbably try to make this soup and gen tso's for dinner this weekend. All the best Kenji!
i like the ending where he thought he tapped on "STOP" but it kept recording
The advice about washing your hands with cold water was highly appreciated as I wiped my single tear using my crusty chapped hands
I’m addicted to your videos keep bringing them
When you described the curd consistency, i visualized eating a fried whole-belly clam!
Magnificent.
I definitely agree. Better than bouillon lives up to its name. I use it very frequently
Love this my mom used to make this. Total comfort food for me now i want some lol
Awwww, Jamon is limping! I hope he gets better.