[16 - 16] hello there welcome back to another
[16 - 18] episode of anything with Alvin today
[18 - 20] we'll be making the giant 60 egg
[20 - 22] omelette found in a lot of Korean Street
[22 - 25] Markets this is a version of ketaman or
[25 - 26] a simple egg rolled omelette you can
[26 - 28] serve as a side dish but I think the
[28 - 30] street vendors make a large size just to
[30 - 32] make sure that it can be a spectacle as
[32 - 34] well as serve a lot of people anyways it
[34 - 36] sounds like a lot of fun so here we go I
[36 - 37] want to thank Squarespace for sponsoring
[37 - 39] this episode and supporting the BCU from
[39 - 41] the very beginning I'm excited to
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[64 - 67] squarespace.com sbish now the part
[67 - 68] that's most exciting to me about this
[68 - 69] kind of omelette is that there's a lot
[70 - 71] of mixins a whole bunch of things that
[72 - 73] should add some really nice flavor and
[73 - 75] texture like a carrot which we're going
[75 - 77] to first go ahead and peel the skin off
[77 - 79] of set that to the side and chop up some
[79 - 82] ham about 8 oz small diced once the ham
[82 - 83] is divided up nice and good we're going
[83 - 85] to take those peeled cares from earlier
[85 - 87] and chop them up into small bits as well
[88 - 89] I'm not looking for a super even cut
[89 - 90] here I just kind of want to get them
[90 - 92] roughly in the same shape since they're
[92 - 94] going to go on the same omelet now it
[94 - 95] looks like in the video that they also
[95 - 97] seem to use imitation crab which could
[97 - 99] add a nice seafoody flavor to this
[99 - 102] omelette so we have 8 oz of imitation
[102 - 103] crab that we're also going to chop up
[103 - 105] into small little bits another
[105 - 106] ingredient that should be pretty
[106 - 107] flavorful to go in this omelet is red
[107 - 109] onion one large one to be exact you
[109 - 111] don't see me but I'm tearing up off
[111 - 114] screen hey look at our little me and pl
[114 - 115] in a little Bowl here kind of looks like
[115 - 117] a seven layer dip except it's not that
[117 - 119] many layers and if you ate this you
[119 - 120] would probably not feel too good right
[121 - 122] now last but not least it seems like
[122 - 124] scallion is a very major ingredient in
[124 - 126] this omelette so we're going to take two
[126 - 128] entire Bunches of scallions and slice
[128 - 129] them up in a little bits now that our
[129 - 131] toppings are ready let's move on to the
[131 - 133] eggs and one of the biggest bowls we
[133 - 134] have in the studio we're going to go
[134 - 136] ahead and crack in all 60 eggs that we
[136 - 138] have acquired from the store when
[138 - 139] cracking a lot of eggs as we've done
[139 - 141] many times on the show we like to play a
[141 - 143] little game here in the studio we take
[143 - 145] one egg in the left hand one EG in the
[145 - 146] right hand and we crack them together
[146 - 148] instead of on the table the winner gets
[148 - 151] to stay the Los loser gets emptied into
[151 - 152] the bowl I try to play this game as long
[153 - 154] as I can to see what the largest winning
[154 - 156] streak is therefore we'll determine the
[156 - 159] Apex egg out of all 60 so far the regor
[159 - 161] has not gone above an eight win streak
[161 - 163] record over the other eggs it seems like
[163 - 165] after eight the Integrity of the shell
[165 - 166] has taken too much of the beating and
[166 - 168] the loser must be replaced by a new king
[168 - 170] anyways uh once we have all cracked all
[170 - 172] 60 eggs into the bowl we're going to go
[172 - 174] ahead and season them one tbspoon of
[174 - 176] kosher salt 2 tbsp of sugar and 2 tbsps
[176 - 179] of MSG would add really nice flavor into
[179 - 181] this omelet instead of whisking this by
[181 - 182] hand I choose to opt for an immersion
[182 - 184] blender in these large egg applications
[184 - 186] just to make sure that there's no little
[186 - 187] mixed chunky bits that we didn't really
[187 - 189] get by using a fork or a whisp and it's
[189 - 191] just really satisfying to see all those
[191 - 193] yolks break and come together in one
[193 - 195] smooth yellow mixture kind of like
[195 - 197] orange juice then we dump in all of our
[197 - 199] mixins and go ahead and mix this until
[199 - 202] everything seems to be evenly divided so
[202 - 203] in the video These Street vendors and
[203 - 206] stall seem to have large flat tops or
[206 - 208] setups to cook a large amount of eggs
[208 - 210] luckily in the studio we have a a nice
[210 - 211] cast iron flat top that should be
[211 - 213] beautiful for this occasion to get this
[213 - 215] ready it has two burners underneath
[215 - 217] preheating it at a medium to medium low
[217 - 218] heat that we're going to go ahead and
[218 - 220] drizzle some oil over it just to make
[220 - 222] sure that the eggs don't stick now
[222 - 223] because this Grill is slightly tilted
[223 - 225] and has a little divot on one side to
[225 - 226] catch some extra stuff we're going to
[226 - 228] have to manually tilt this and rotate
[228 - 229] this to try to get as much of an even
[229 - 231] coverage as possible in order to roll
[231 - 233] this like they do in the video I'm going
[233 - 235] to go ahead and use two spatulas to
[235 - 237] tightly tuck in the edge and roll this
[237 - 239] forward all the way to the other side
[239 - 240] once the roll has reached its Finish
[240 - 242] Line we're going to pull the entire
[242 - 244] thing back oil the rest of that space up
[244 - 246] and repeat lat Ling down some more egg
[246 - 248] mixture on top trying to evenly coat it
[248 - 250] cook it flip the burner manage the heat
[251 - 253] fill in any gaps and repeat the process
[253 - 255] once more now it seems easy but it's
[255 - 257] quite tricky for one the heat seems to
[257 - 258] always stick towards one side of the
[258 - 259] burner which means I always have to
[259 - 261] rotate to make sure that the other side
[261 - 263] is fully cooked two those toppings don't
[263 - 265] really spread as evenly as in the video
[265 - 267] but I have to manually try to divide it
[267 - 268] so that we don't end up with huge chunks
[268 - 270] of lumps in our our omelet at the end
[270 - 272] three in this little divot on the side
[272 - 274] there's a lot of egg collecting there
[274 - 275] that can eventually be rolled into the
[275 - 277] final omelette so we'll have to
[277 - 279] eventually find out a use for that but
[279 - 281] we make sure that that won't go to waste
[281 - 283] after repeating this at least five or
[283 - 285] six times we have used up our entire egg
[285 - 287] mixture and we have created a rather
[287 - 289] thick and rotund omelet rolled with many
[289 - 291] many layers and fillings inside now this
[291 - 293] giant omelet is going to be carefully
[293 - 295] transferred off the heat and onto a
[295 - 296] board which we're going to rest it on
[296 - 298] and make sure that the shape is kept
[298 - 301] evenly by cooling it with some foil and
[301 - 303] some wedges on the side after about 30
[303 - 305] minutes or so the hot egg is now cooled
[305 - 307] to a nice room temperature we're going
[307 - 308] to go ahead and trim the edges for
[308 - 310] scraps and place them in the same bowl
[310 - 312] that we got the scraps from the flat top
[312 - 314] now that our giant omelet has been
[314 - 316] cleaned up let's cut a nice thick slice
[316 - 317] and show you guys a little bit of the
[317 - 319] inside and the cross-section one in
[319 - 321] should do now that that is pretty cool
[321 - 323] now if I'm not mistaken usually in
[323 - 325] Korean culture this is not always eaten
[326 - 327] warm often times it's served as a cold
[327 - 329] side dish which can be pretty delicious
[329 - 331] in many applications compared to Western
[331 - 333] omelets that usually are eaten hot now
[333 - 335] noticing how big and thick this slice is
[335 - 337] reminded me that this actually might be
[337 - 339] perfect for milk bread to make an egg
[339 - 341] sandwich so we have some milk bread here
[341 - 343] after we put down some cheese on each
[343 - 345] side we lay down our Giant circular
[345 - 348] portion of eggs go ahead and give this a
[348 - 351] taste oh that is very delicious there's
[351 - 353] so much texture going on a lot of flavor
[353 - 355] from the ham the onion the carrots the
[355 - 357] little bit of sugar the scalling it all
[357 - 358] is very delicious and can seem
[358 - 360] relatively healthy here's some footage
[360 - 363] of us Excavating that nice little cooked
[363 - 364] divot of those layered bits of eggs just
[364 - 366] collecting in that little Dam on the
[366 - 368] side of the flat top pretty satisfying
[368 - 370] instead of throwing that away even
[370 - 371] though they're really overcooked on the
[371 - 372] grill we're going to dump all that on
[372 - 374] our work surface use a Ben scraper to
[374 - 376] kind of chop them up into little little
[376 - 378] bits and now this kind of reminds me of
[378 - 380] egg salad so we're going to go ahead and
[380 - 382] add a nice healthy portion of Q mayo and
[382 - 385] some black pepper mix that together and
[385 - 387] make a quick version of an egg salad
[387 - 389] sandwich that will also go perfectly
[389 - 391] with our milk bread let's Heap on some
[391 - 392] generous servings of that into the
[392 - 394] middle spread that out even it out put a
[394 - 397] little Slice on top and voila not your
[397 - 399] typical egg salad sandwich a little bit
[399 - 401] more on the textured side but hopefully
[401 - 404] a lot more flavorful and yes this was
[404 - 406] very good now since we made so much food
[406 - 408] it would only be fair to make sure that
[408 - 410] everybody has some of this deliciousness
[410 - 412] to take home you chickens for your hard
[412 - 414] work you continue to make this show
[414 - 415] possible and I look forward to working
[415 - 418] with you once more thanks again to
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