[1 - 1] hey everyone it's kenji i'm gonna make
[4 - 6] because we're having lunch and because i
[6 - 8] boiled all these eggs to uh
[9 - 10] well because i had eggs in my fridge and i
[10 - 13] because i had eggs in my fridge and i like egg salad all right so um there are
[13 - 15] many ways you can make egg salad this is
[15 - 16] the way i'm making mine today not always
[16 - 18] the way i make it but uh i this is a
[18 - 20] sort of very basic right way i'd like to
[20 - 23] do it i like having some celery
[26 - 28] um i usually would you know at the very
[28 - 29] minimum i would have celery and red
[29 - 31] onion in my egg salad i kind of like
[31 - 33] that or sometimes celery and scallion
[33 - 36] but i always need that celery um
[36 - 38] that's a lie i don't always need it you
[38 - 39] could also do a different crunchy like a
[40 - 41] like a radish would be great in egg
[42 - 43] salad there are many ways you can make
[43 - 45] egg salad all right so get them in a
[48 - 49] and of course the most important part of
[50 - 51] the egg salad is the eggs
[51 - 53] and you want eggs that
[55 - 58] are perfectly boiled not too hard not too
[58 - 60] perfectly boiled not too hard not too soft
[60 - 61] and i like having my eggs very easy to
[63 - 66] peel luckily i know a method for doing that
[66 - 69] luckily i know a method for doing that and i am confident that it is
[69 - 72] the best method known to date um as i
[72 - 73] have done lots and lots of testing on
[74 - 77] this i'll link to a video um showing you
[78 - 80] the explaining sort of the testing i've done
[80 - 82] explaining sort of the testing i've done and why i am so confident that this
[82 - 84] method works but the short of it if you
[84 - 86] want the long of it you can watch that
[86 - 87] video but the short of it is you get a
[88 - 90] pot of water boiling
[90 - 91] um doesn't have to be too much water
[91 - 93] like an inch of water or so you get a
[93 - 95] pot boiling at a hard boil you take your
[95 - 96] eggs they can be straight out of the
[96 - 99] fridge if you want you drop them
[99 - 101] uh gently into that well you lower them
[101 - 103] gently into that boiling water
[103 - 104] they don't have to be covered they don't
[104 - 105] have to be submerged as long as there's
[105 - 108] steam around them uh you cover that pot
[108 - 109] and you let them cook
[109 - 111] these eggs i did for nine minutes which
[111 - 113] gives you a sort of a yolk that's kind
[113 - 114] of golden it's just starting to turn a
[114 - 116] little bit yellow around the edges if
[116 - 118] you go 10 or 11 minutes it'll be yellow
[118 - 120] throughout if you go six minutes or so
[120 - 121] it'll be kind of fudgy but i don't
[122 - 123] really like that for my egg salad from
[123 - 126] egg salad i want my eggs to be
[128 - 128] hard but not too hard so just lightly
[128 - 130] golden um okay oh and then when they're
[130 - 132] done i took them out i let them cool
[132 - 133] down naturally you can put them in an
[133 - 134] ice bath if you're in a hurry but i
[134 - 136] wasn't in a hurry today so i just stick
[136 - 138] them right back into the uh empty egg
[138 - 139] shell an empty egg carton and just let
[139 - 142] them sit on the counter for 20 minutes
[142 - 145] or so while they cool
[149 - 149] all right so i got celery parsley
[149 - 151] red onion scallions you know what else
[152 - 155] i know i got a little bit of
[155 - 157] a little bit of dill in here
[158 - 160] let's do some dill in there too huh
[160 - 164] i like dylan my egg salad
[166 - 166] i have a friend who's super into dill
[167 - 168] and when you tell them there's dylan
[168 - 171] when you tell them there's dylan something he cries i'll do
[173 - 173] because he's so happy about it and i
[173 - 175] told that to my daughter and she started
[175 - 176] doing that now too even though she's not
[176 - 177] like a huge dill fan
[177 - 180] she is a huge fan of screaming out dill
[180 - 182] whenever she gets the chance
[187 - 187] the other ingredients i'm gonna put some
[194 - 194] for about eight eggs that's about i
[194 - 197] don't know three tablespoons of mayo
[197 - 199] you can do homemade i will also link to
[199 - 201] a video for homemade mayo but today i'm
[201 - 204] just doing store bought
[204 - 206] little dijon mustard
[206 - 208] you could also do yellow mustard or
[208 - 210] whole grain mustard
[210 - 213] there's maybe a tablespoon
[214 - 218] and some olive oil
[221 - 223] i used to be a breakfast cook
[224 - 227] and um i had to peel
[227 - 230] um i had to peel cook and peel a whole lot of um
[230 - 232] boiled eggs for breakfast
[233 - 235] this was a i worked at a restaurant um
[235 - 237] that was near the um
[237 - 239] the boston the state house in boston and
[239 - 241] so we didn't do breakfast every day but
[241 - 243] oftentimes um
[243 - 245] politicians and stuff would rent out the
[245 - 247] place for breakfast and my job was to
[247 - 250] make breakfast for him um
[250 - 252] and uh so i i peeled and boiled a lot of
[252 - 253] eggs in my day
[253 - 255] and there were always boiled eggs left
[255 - 257] over um and so on the days when we had
[257 - 259] those breakfasts um family meal which is
[260 - 262] the you know the staff meal that the
[262 - 265] kitchen workers make for the whole team
[265 - 267] i use i usually made staff meal
[267 - 269] because i enjoyed doing it
[269 - 271] and on days that there was a breakfast
[271 - 273] going on staff meal was pretty much
[273 - 274] always guaranteed to be egg salad
[274 - 276] sandwiches because
[276 - 282] there were always leftover leftover boiled eggs
[282 - 284] so you'll notice how easily these eggs
[285 - 288] and that's because i used my
[288 - 290] special technique
[290 - 291] my well tested
[291 - 293] well documented
[293 - 295] technique and of course as i say that i
[295 - 296] make a crack in one of these eggs
[296 - 297] because that's just that's just what
[298 - 300] happens in these videos but you see how
[300 - 303] how quickly and easily these eggs peel
[305 - 305] so if i were instead to do what i used
[305 - 306] to do and what many people have told me
[306 - 308] to do which is put the eggs in cold
[308 - 310] water and let it come up to a boil and
[310 - 312] then you know shut off the water or let
[312 - 313] it keep simmering or whatever whatever
[313 - 314] method you do is if you start the eggs
[315 - 317] cold and bring them up to a boil
[317 - 319] and bring them up to a boil these shells would be fused onto these
[320 - 322] eggs solid they would they would attach
[322 - 323] solid they would they would attach themselves like a like a yippie yuck
[323 - 326] that won't let go
[326 - 329] and you'd end up with eggs that look
[329 - 331] um that are a pain in the butt to peel
[333 - 335] well this one doesn't look great
[335 - 338] but in general you know you can get about
[338 - 340] in general you know you can get about you you're get you're never going to
[340 - 343] guarantee a 100 success rate with um
[343 - 345] peeling boiled eggs no matter how you
[345 - 346] cook them that's what i've discovered
[346 - 348] but you can greatly increase your odds
[348 - 351] of success by using this method where
[351 - 355] you start them in boiling water
[357 - 357] that makes more of a difference than the
[357 - 359] age of the egg
[359 - 361] makes more of a difference than
[361 - 362] any other variable i tested which was a
[362 - 365] whole lot of variables
[365 - 367] i've done this test with
[367 - 369] literally thousands of eggs and not just
[369 - 371] like sort of casually anecdotally i mean
[371 - 372] like literally
[372 - 375] done the test double blind
[375 - 377] got people who got people to and got
[377 - 380] volunteers to peel eggs
[380 - 382] looked at all the data
[382 - 384] actually designed tests to do that to
[384 - 386] figure this out
[386 - 388] hundreds of volunteers all right so
[390 - 393] and now there's many ways you can
[393 - 395] mash up your eggs for egg salad some
[395 - 396] people like to
[396 - 397] you know you can push it through the
[397 - 400] large holes of a box grater
[405 - 405] use a potato masher i find that the best
[405 - 406] method is just go in there with your
[406 - 410] hands and just start squishing
[410 - 412] i think it gives you the best texture
[412 - 414] and please do make sure your hands are
[414 - 415] clean before you start doing that of
[415 - 425] course that's about
[425 - 427] that's about that's about as chunky as i like my egg
[428 - 431] salad i think we're done
[433 - 433] let's give it a little taste
[433 - 438] see if it needs any
[454 - 454] ah egg salad my old friend
[454 - 455] some people like to put pickle relish in
[455 - 457] their egg salad i am not really one of
[459 - 461] but i also wouldn't turn it down if
[461 - 462] somebody if i had a friend who said hey
[462 - 465] kenji i made you this egg salad
[465 - 467] i put pickle relish in it um
[467 - 469] i would not say to that friend
[469 - 471] i do not want your egg salad i would say
[471 - 473] why thank you
[473 - 474] yes i would like to have some of your
[474 - 483] egg salad i would enjoy it for lunch all right
[483 - 485] all right let's get our
[485 - 487] bread where'd my knife go oh right here
[489 - 493] okay this is just brioche from akrina bakery
[493 - 496] this is just brioche from akrina bakery a mini chain of bakeries in seattle
[496 - 498] um i don't think you need brioche for
[498 - 499] egg salad it's just i decided to buy
[500 - 501] brioche because i wanted to make french
[501 - 503] toast for my daughter for breakfast
[505 - 506] tomorrow and i do like brioches
[506 - 521] and i do like brioches for sandwiches
[522 - 522] did you did you think you'd be spending
[523 - 525] your you know 10 minutes of your tuesday
[526 - 527] you know 10 minutes of your tuesday watching someone make an egg salad
[528 - 531] sandwich i'm assuming it's tuesday for you
[531 - 534] i'm assuming it's tuesday for you that's not if i woke up on a tuesday
[534 - 536] and someone asked me right out of bed
[536 - 537] what are you gonna do today i would not
[537 - 539] say to myself i'm gonna watch somebody
[539 - 541] make an egg salad sandwich on the
[542 - 547] that is exactly what you've done
[549 - 549] there's some greens i like my egg salad
[549 - 550] sandwiches actually with butter lettuce
[550 - 552] but i've just got these mixed greens
[552 - 553] today so i'll go with that if i had some
[553 - 555] sliced radishes i would put those in
[555 - 557] here if i had a good real good tomato i
[557 - 559] might do that too
[559 - 560] right now i don't have a real good
[568 - 570] here let me get you a little
[570 - 573] piece with no onion
[601 - 601] all right happy tuesday if it is guys
[601 - 603] gals non-binary pals i will see you next