[0 - 1] - Hello, my name is Andrew, (soothing music)
[1 - 2] and in this video, you're going
[2 - 4] to see me cook a lot of eggs.
[4 - 6] This is part of an ongoing series on the channel
[6 - 10] where I cook a lot of recipes featuring one ingredient.
[10 - 12] I'm usually making something I've never made before,
[12 - 14] not always getting it exactly right,
[14 - 16] but there's something about experiencing the same ingredient
[16 - 19] over and over again in quick succession
[19 - 21] that can be very fun and informative.
[21 - 24] Eggs might be the undisputed champion
[24 - 25] of versatile ingredients.
[25 - 27] They can be savory, sweet,
[27 - 29] or their unique properties can be used
[29 - 32] to transform other ingredients.
[32 - 34] Most of the recipes in today's video were recommended
[34 - 37] to me on my Instagram, where I posed the question,
[37 - 39] "Hey what are your favorite uses for eggs?"
[39 - 42] And I got a tremendous amount of great recommendations.
[42 - 44] Eggs have so many uses,
[44 - 46] I couldn't possibly touch on all of them,
[46 - 48] so these were just a short list of the ones
[48 - 49] that intrigued me the most.
[49 - 51] So I've already made all of these dishes,
[51 - 52] and now I'm gonna take you
[52 - 54] through how those experiences went.
[54 - 55] The first thing (soothing music)
[55 - 58] I made was a cheese souffle, and I referenced a recipe
[58 - 60] from David Lebovitz and his website.
[60 - 64] So I began by making a roux for the base of the souffle,
[64 - 66] flour and butter toasted together,
[66 - 69] and then warm milk whisked into that until thickened.
[69 - 71] That's then seasoned with ground pepper,
[71 - 73] cayenne, and grated nutmeg.
[73 - 76] And then off the heat, I began incorporating egg yolks,
[76 - 79] which I had previously separated from their whites.
[79 - 81] And this is really the main reason why I wanted
[81 - 83] to make a souffle, because the whites
[83 - 84] and yolks are harnessed
[84 - 87] for their individual unique attributes.
[87 - 88] Yolks are very rich.
[88 - 92] They make this base very creamy and smooth.
[92 - 94] That mixture makes sure then goes into a separate bowl
[94 - 98] to which I added a generous amount of grated Gruyere
[98 - 100] as well as some minced chives.
[100 - 103] So in my stand mixer, I then whisked the egg whites
[103 - 106] with a pinch of salt until they held soft peaks.
[106 - 108] A small portion of that was mixed
[108 - 111] into the souffle base to lighten it,
[111 - 113] and then the rest was gently folded in
[113 - 114] so as not to break it.
[114 - 118] So I have two ramekins, which I had previously buttered
[118 - 120] and coated the inside with Parmesan cheese.
[120 - 122] And then I poured the souffle mixture into that
[123 - 126] taking care to level off and clean the top.
[126 - 128] And the recipe also suggested adding some
[128 - 131] of that reserve grated cheese to the top,
[131 - 133] and so I decided to do it to only one
[133 - 134] to see what the difference might be.
[134 - 136] They didn't come out perfectly beautiful.
[136 - 139] In fact, they almost reached the top of my oven,
[139 - 141] which I did not think was possible,
[141 - 143] and one ruptured out to the side,
[143 - 145] which was a little bit disastrous.
[145 - 148] But souffle fall immediately anyway,
[148 - 152] and you're really intended to eat them right away.
[152 - 153] I understand some people like
[153 - 156] a more wet souffle in the center.
[156 - 159] Mine were about the doneness of like a moist scrambled egg,
[159 - 163] and I thought that they were so fricking good.
[163 - 166] Despite there being so much cheese in the mixture,
[166 - 167] from a texture standpoint,
[167 - 169] it sort of disappears into the souffle,
[169 - 172] and instead, you just have the flavor and scent
[172 - 174] of cheese throughout the whole thing.
[174 - 178] It's somewhere between like a moist bread pudding
[178 - 181] and a perfectly fluffy scrambled egg,
[181 - 185] but then it also has this baked crust around the exterior
[185 - 186] that's really great.
[186 - 188] I'm not really sure I fully understood
[188 - 190] what a souffle was previously,
[190 - 192] but the impression I have now is
[192 - 195] that it's like an egg white casserole.
[195 - 196] Is that incorrect?
[196 - 197] I don't know.
[197 - 199] But it was very tasty.
[199 - 200] The next thing (soothing music)
[200 - 201] I made were Mayak eggs,
[201 - 204] a Korean style of marinated eggs,
[204 - 207] and I referenced a recipe from @seonkyounglongest.
[207 - 209] So I began by soft boiling my eggs.
[209 - 212] I had six eggs in a pot with vinegar
[212 - 214] and salt added to it, which are intended
[214 - 216] to help with the peeling process.
[216 - 219] Gently boiled mine for about six minutes,
[219 - 221] after which I put them into a bowl of ice water.
[221 - 222] In the meantime, I made the marinade,
[223 - 225] which was soy sauce, some sweet rice syrup,
[225 - 229] chopped garlic cloves, green onions, green chili,
[229 - 231] red chili, and sesame seeds.
[231 - 233] And I tasted this mixture as well
[233 - 235] as tasting some of the raw chili
[235 - 238] to make sure it wasn't too hot, or more importantly,
[238 - 240] that it wasn't a dud chili with no heat.
[240 - 243] I then peeled my eggs, gently tapping them
[243 - 245] and then rolling them on my cutting board,
[245 - 247] peeling away the shell.
[247 - 250] And then those eggs went into a jar with the marinade.
[251 - 254] I then waited overnight to try the first ones
[254 - 256] in a simple bowl of steamed rice.
[256 - 259] And these were extremely tasty.
[259 - 262] The marinade has just the right balance of sweet and salt.
[262 - 267] The yolk texture of a six minute soft boil egg is one
[267 - 268] of the best textures in food.
[268 - 271] Eggs are one of the easiest things you can cook
[271 - 273] to make a simple meal,
[273 - 277] but the next best thing is an egg that is already cooked.
[277 - 279] The next thing I had the good fortune to make
[279 - 281] in person with my friend Inga.
[281 - 283] Okay, Inga, thank you for joining me again.
[283 - 285] - Thank you for having me again.
[285 - 289] Excited to be egg-cited.
[289 - 290] - Egg-cited, yeah.
[290 - 295] - The dessert we're making today is a steamed egg custard.
[295 - 298] In Hong Kong, we call it (speaks in foreign language).
[298 - 300] (speaks in foreign language) is egg. - Oh.
[300 - 301] - And then (speaks in foreign language) is just,
[301 - 303] it's not quite steaming.
[303 - 305] And then (speaks in foreign language) is fresh milk.
[305 - 307] - So to begin, we needed our ingredients
[307 - 310] at room temp, right?
[310 - 311] - [Inga] So starting with just warming
[311 - 312] the milk in a sauce pan.
[312 - 314] Sugar really is just up to your preference.
[314 - 316] I know you said you didn't like it as sweet,
[316 - 319] so I think we should do a little less sugar today.
[319 - 321] - So you had the idea of sort of tempering the eggs
[321 - 324] in room temperature water to just sort of
[324 - 326] take the refrigerator chill off of them.
[326 - 328] So it's not that you really want anything hot.
[328 - 330] We're just taking the chill off of all
[330 - 332] of your ingredients. - Exactly, yes.
[332 - 334] In a separate bowl, I just crack an egg,
[334 - 336] and you want to just really whisk it.
[336 - 338] You don't want any lumps in this.
[338 - 340] This is very critical to giving it that sort
[340 - 342] of silky smooth texture,
[342 - 344] and then want to add the milk in there,
[344 - 345] whisking again to make sure
[345 - 348] you don't see any sort of streaks.
[348 - 350] Something that helps with maintaining
[350 - 352] that sort of silky texture we're looking for
[352 - 354] is to run it through a sieve, or, you know,
[354 - 357] just filter it in some way to get those air bubbles out.
[357 - 359] If your sieve isn't fine enough,
[359 - 360] which is in our case, - Yeah,
[360 - 362] my sieve was not fine enough. (Inga laughs)
[362 - 365] So you had to painstakingly scoop
[365 - 367] the little bubbles off with a spoon.
[367 - 368] But it worked. - Yeah, yeah, it works.
[368 - 370] So, I mean, like, even if you don't have a sieve,
[370 - 371] you can still make it happen.
[371 - 372] - Yeah. - But you just want
[372 - 374] like a smooth surface on top,
[374 - 376] and that's ready to go, you know?
[376 - 378] - Yeah, I have sort of like my hack-y version
[378 - 379] of a steamer basket
[379 - 381] in just a big pot, - A DIY steamer.
[381 - 382] - yeah, with a different colander in it.
[382 - 384] When I told you I was making an egg video,
[384 - 387] why was it this recipe that you wanted to make?
[387 - 389] - I wanted to make this recipe,
[389 - 390] because growing up in Hong Kong,
[390 - 393] it was something that is very popular,
[393 - 395] you know, enjoyed by the locals.
[395 - 397] It was a big part of our school lunches.
[397 - 398] I didn't have it as much.
[398 - 399] My friends loved it.
[399 - 402] But now it's one of those things that I think about a lot.
[402 - 403] I miss the texture a lot.
[403 - 407] And so I wanted to try it and recreate it over here.
[407 - 408] - [Andrew] And the texture was beautiful.
[408 - 410] - The texture was beautiful.
[410 - 412] You know, that first dip of the spoon,
[412 - 416] you can almost see it kind of just break gently apart.
[416 - 417] That's what you want.
[417 - 419] - It's pretty incredible what is achieved
[419 - 421] with just three ingredients
[421 - 424] and a little bit of temperature. - Yeah.
[425 - 427] - I like it a lot, yeah.
[427 - 428] Thank you so much for joining me.
[428 - 429] This was really great.
[429 - 430] - I'm glad you enjoyed.
[430 - 432] Good luck with your other egg recipes.
[432 - 433] - Yes, thank you very much.
[437 - 439] The next thing (soothing music)
[439 - 440] I made was a tortilla Espanola,
[440 - 442] one of the many excellent ways
[442 - 445] of consuming eggs with potatoes.
[445 - 448] And I referenced the technique from the YouTube channel
[448 - 452] En Casa Contigo, featuring the chef Quique Rodriguez.
[452 - 456] I began by peeling and slicing my potatoes
[456 - 459] into semi-thin semi-circles.
[459 - 462] Then in a frying pan with a generous amount of olive oil,
[463 - 464] I began cooking those potatoes
[464 - 467] but at a relatively low heat.
[467 - 469] I then thinly sliced one white onion.
[469 - 472] And once the potatoes had been cooking for a moment,
[472 - 474] the white onion was also added to the pan,
[474 - 477] but all the while maintaining a pretty low temperature
[477 - 480] so that this cooking process really takes
[480 - 482] around 20 minutes or so.
[482 - 485] I did have a slight misstep with my stainless steel pan.
[485 - 487] There was some sticking on the bottom,
[487 - 489] which inevitably browned,
[489 - 492] but the potatoes and onions for the tortilla itself
[492 - 495] never really took on any significant color.
[495 - 497] I then strained the potato and onion
[497 - 499] saving that olive oil to use later.
[499 - 501] And then I broke five eggs into a bowl,
[501 - 503] whisked them together with salt,
[503 - 505] and then once the potato and onion had cooled enough,
[505 - 507] I transferred that into the eggs
[507 - 510] and allowed them to sit for a few minutes together.
[510 - 514] Then in a hot pan with oil, I poured the mixture.
[514 - 516] And then I was really trying to replicate what
[516 - 518] I saw Chef Rodriguez do, which was swirl
[518 - 521] and toss the eggs rapidly when they first came
[521 - 523] into contact with the heat to allow some
[523 - 525] of the eggs to set in the center.
[525 - 528] After a few minutes, I inverted the tortilla onto a plate
[528 - 531] and then slid it back into the pan with more oil.
[531 - 534] And this really cooked much faster than I was expecting.
[534 - 538] You could see my one side was slightly darker than intended
[538 - 541] but not really burned or affected the flavor in any way.
[541 - 544] This is something that I've wanted to make for a long time
[544 - 545] but never got around to doing,
[545 - 548] because I thought how much different can eggs
[548 - 549] and potatoes really get?
[549 - 551] But this is actually an incredible example
[551 - 555] of how changing some of the variables like the temperature
[555 - 558] at which the onions and potatoes cook can really
[558 - 560] impact the flavor in a significant way.
[560 - 563] So you end up with this very evenly tender,
[563 - 565] subtly sweet but also with
[565 - 569] like the perfume of cooked potato.
[569 - 571] It's a very specific scent that's hard to describe,
[571 - 575] but it's like, oh this tastes like potato.
[575 - 577] I really enjoyed this.
[577 - 578] The next thing (soothing music)
[578 - 579] I made was an egg curry.
[579 - 582] This is something that I got a lot of recommendations
[582 - 585] to make and a lot of different styles and variations.
[585 - 588] The one I ended up making was a Bengali version,
[588 - 590] 'cause it was one of the first ones recommended to me.
[590 - 593] And I referenced a recipe from the YouTube channel Bong Eats
[593 - 595] for a Dim'er Dalna.
[595 - 598] The first thing I did was boil some eggs,
[598 - 601] and I ended up cooking mine for about eight minutes
[601 - 604] before transferring them to ice water and then peeling them.
[604 - 607] I then punctured the eggs with,
[607 - 609] I used a little cake tester,
[609 - 611] and then in a bowl, I seasoned them with salt,
[611 - 613] turmeric, and chili powder.
[613 - 615] In the meantime, I peeled and cubed some potato,
[615 - 619] which I boiled until about just cooked.
[619 - 621] So then in a pot with mustard oil,
[621 - 623] I began frying the seasoned eggs.
[623 - 626] I think I made the mistake of letting them sit at first,
[626 - 630] and I sort of tore off some of the side of the egg,
[630 - 632] but I tried to just keep moving them
[632 - 635] until the outside of the egg was evenly crispy.
[635 - 638] In my cleaned pan with more mustard oil,
[638 - 641] I began tempering dried chili, bay leaf,
[641 - 644] cinnamon, cardamom, and cloves,
[644 - 646] as well as some cumin seeds.
[646 - 649] I then also had some thinly sliced red onion,
[649 - 651] added that to the pan as well.
[651 - 652] That cooks together for a few minutes.
[652 - 655] I then added some ginger and garlic that I crushed together,
[655 - 657] fried that for a few minutes longer,
[657 - 660] and then separately, the recipe asks you to make a paste
[660 - 663] out of cumin, chili powder, turmeric,
[663 - 665] coriander, and salt in a little bit of water.
[665 - 667] That goes into the pan.
[667 - 669] Stir it together until most of the water is evaporated.
[669 - 672] I then add diced tomatoes and fresh green chili.
[672 - 676] After a few minutes of cooking that, I added the potatoes,
[676 - 678] and a minute later, the eggs.
[678 - 679] I then added some water,
[679 - 681] simmered everything together for a few minutes,
[681 - 682] and that was it.
[682 - 684] The flavor of this dish was incredible.
[684 - 686] I really loved it.
[686 - 690] Spicy, aromatic, this floral flavor from the cardamom.
[690 - 693] Frying the eggs I think allows all of the flavors
[693 - 697] to permeate them a little bit more strongly.
[697 - 699] It's amazing how many ways there are in the world
[699 - 702] to combine potatoes and eggs,
[702 - 705] and they all seem to hit a very similar
[705 - 708] satisfying, comforting note.
[708 - 711] I really loved this dish. So good.
[711 - 712] The last thing (soothing music)
[712 - 713] I made was Oeufs en Meurette,
[713 - 716] poached eggs in a red wine sauce.
[716 - 720] And as soon as I saw the contrast of egg with red wine,
[720 - 722] I was immediately intrigued and wanted to make this dish.
[722 - 725] And I referenced a recipe by Graham Kerr,
[725 - 726] published on the Food Network,
[726 - 730] as well as the French Cooking Academy YouTube channel
[730 - 731] for one of the later steps in the recipe,
[731 - 732] which I'll point out.
[732 - 734] So I began by making my sauce.
[734 - 737] I had some thick bacon, which I sliced
[737 - 741] and then rendered in a pan, to which I added some shallot,
[741 - 743] some button mushroom, and crushed garlic.
[743 - 746] When everything had softened in that bacon fat,
[746 - 749] I stirred in some flour, which I cooked for a few minutes,
[749 - 751] and then added the red wine.
[751 - 753] I let it simmer for a moment before adding beef stock,
[753 - 757] some herbs, and then that all cooks together
[757 - 759] for a couple of hours, at which point it's strained,
[759 - 761] and then I checked it for seasoning,
[761 - 765] salt, a little bit of vinegar if it needs some brightening.
[765 - 766] Not all recipes call for this.
[766 - 769] And then a few cubes of cold butter
[769 - 771] for a final touch of velvet.
[771 - 774] I then prepared the bread by taking a few thick slices
[774 - 776] and cutting out rounds,
[776 - 779] In a pan with clarified butter, I added some garlic
[779 - 781] for flavor and then toasted those rounds.
[781 - 783] This could be seen as a bit extra,
[783 - 785] but if you're going to the lengths to make this sauce
[785 - 786] and finally poach an egg,
[786 - 789] the crust could be an interfering texture,
[789 - 792] and plus you can easily repurpose it into bread crumbs
[792 - 793] or croutons or something like that.
[793 - 795] I then prepared the poaching liquid.
[795 - 797] This is a step where I took a tip
[797 - 799] from the French Cooking Academy YouTube channel
[799 - 804] by adding a cup of red wine to the water in vinegar
[804 - 804] that the egg would be poached in.
[804 - 807] In some of the classic examples of this dish,
[807 - 809] the egg is poached entirely in red wine.
[809 - 811] So this mimics some of that
[811 - 813] without using quite so much wine.
[813 - 815] So the recipe also suggests taking an extra step
[815 - 818] by pricking the base of the egg with a needle.
[818 - 820] You submerge it in the water for just 10 seconds
[820 - 823] before taking it out and then gently poaching it
[823 - 824] the way you normally would.
[824 - 826] And I think the intention here is to just give it
[826 - 830] a little extra help in setting the egg in a uniform shape.
[830 - 832] When I felt my egg was ready, I pulled it out,
[832 - 835] set it on the toast, poured over the sauce
[835 - 837] with a final garnish of parsley,
[837 - 839] which is classic for this dish.
[839 - 841] The color of the egg is really something.
[841 - 845] It has a soft pink to it that I kind of associate
[845 - 847] with macaroons, which maybe makes sense,
[847 - 849] because they're also made with egg white,
[849 - 852] but there's something about that sort of pastel,
[852 - 854] the darker purple of the sauce,
[854 - 857] and the shock of yellow yolk that is so cool.
[857 - 859] Naturally the flavor of the sauce has a lot
[859 - 861] of similarities with like a beef stew
[861 - 863] that's cooked with a lot of red wine,
[863 - 867] but there's something extra luxurious about a poached egg,
[867 - 872] because it's maximizing texture with flavor.
[872 - 873] I had a lot of leftover sauce,
[873 - 875] so I got to enjoy it in a couple of different ways,
[875 - 877] like with my favorite way of cooking eggs,
[877 - 881] which is fried in olive oil, which I ate as a sandwich
[881 - 884] with the leftover bacon and the leftover cheese
[884 - 886] from the souffle and the sauce on top.
[886 - 888] Eggs are the best.
[889 - 892] Well, that's how I cooked through a bunch of eggs.
[892 - 894] If you're one of the people who recommended a recipe to me,
[894 - 895] thank you so much.
[895 - 896] Your help was invaluable.
[896 - 901] But otherwise, thank you so much for watching. (soothing music)