Hey guys, a few notes: 1. I guess for anyone more familiar with Korean food than I am, the final result of the egg would’ve been a pretty easy guess. It’s apparently also around in that neck of the woods - ‘claypot steamed eggs’ I believe it’s usually translated as? 2. There seems to have been a good bit of exchange between Korean food and Shandong food, which makes sense given the geography. Ditto with Shandong and Henan (also makes sense given the geography). So I’d guess that perhaps the dish is also around in Shandong province as well? 3. For the iron pot eggs, in place of that vinegar, you sometimes also see a vinegar/garlic mixture. And again, usually that dish’ll sport a stock base as well. 4. If cooking for two people, our recommendation for the iron pot egg would be to use that 6” skillet and halve it. Ends up being a little on the rich side trying to down 3-4 eggs a person haha 5. Eventually, we *will* go to Henan, so it’s possible that we might revisit these dishes (we’re extremely psyched that China’s reopened again… things were looking pretty grim there for a hot second). Looking at swinging up that way late this summer, so if you’ve got any recommendations we’re all ears! That’s all I can think of for now, might edit in a few notes in a bit :)
the Korean version is called 계란찜/gyeran-jjim; roughly translates to "steamed eggs." it's usually done with anchovy-kelp stock, but almost any watery liquid will do. I really want to try that iron pot egg!!! lastly, it's always great to see a new video from y'all (I need to just join your patreon already) (oooohhh! done)!
Dropping in with an additional bit of info for the Iron Pot Egg from my Henan friend 炒锅电解氯化钠 on Baidu and Zhihu: Back in the 1910-1920s, Henan restaurants often have an option for bring-your-own-filling for these eggs, and a popular item is the newly imported sharp yellow cheddar cheese! Wouldn't hurt to have some milkiness and natural cheesy MSG.
Favourite Romance of the Three Kingdoms character, Cáo Cāo? it’s got to be Lü Bü. Legends tell that one day Lü Bü was walking down a beach and found a genie’s lamp. Lü Bü said to learn humility, he wished to be 1/10th as awesome as he was. So the Genie turned him into Chuck Norris.
its 2pm in Thailand, its so funny to see y'all using the big c white pepper i have in my pantry as well. Hope Thailand is treating you as well as it treats me!
Cool to see Three Kingdoms '94 get mentioned! I'm working with a group (Gentlemen of the Hàn, shameless plug) to make English subtitles for the series, to hopefully make it more accessible to a western audience. We actually released the Battle of Red Cliffs arc less than a week ago, so it's funny to see the show referenced so soon afterwards. I've really fallen in love with the series, I hope more people will watch it in the future!
Yeah! Saw that on Kaiser Kuo's twitter actually. Awesome job. My reading isn't, uh, up to the level of classical literature lol, so the '94 series was really how I fell in love again with ROTK (though to be completely honest, the first love with Dynasty Warriors back in high school lol)
Interestingly - there is a tiktok trend right now to make an instant cup of spicy noodles, eat the noodles leaving the broth, mix a raw egg into the spicy broth, then cook in the microwave to make a steamed egg dish! I would not have guessed this trend may have had its origin in an actual traditional Chinese Henan dish!
I'm so glad that people are discovering this amazing dish! Steamed egg can be taken in so many different directions, you can even make it sweet. My favourite is the Japanese chawan mushi, made with dashi.
@@aaAa-vq1bd Please let me know if: 1. you wrote that to mean "regardless of if it's not trending anymore, it's still interesting and important information" or 2. you were being sarcastic saying "Kind of an old trend by now" isn't interesting or important information, and isn't worth mentioning I laughed thinking it was the latter.
Just tried the clay pot eggs for the first time and it's an instant favorite for me. And you DON'T need an actual clay pot, a regular pot will do just fine.
Thank you, that's always my first question for these claypot dishes. One day I will have to see how well Pyrex Flameware works. (depression to 1950s Pyrex stovetop cookware)
A video with Steph or her dad going through your Chinese cook book collection would be amazing! The oldest, the most interesting, the newest, what changes there are, etc.
Dropping in with an additional bit of info for the Iron Pot Egg from my Henan friend 炒锅电解氯化钠 on Baidu and Zhihu: Back in the 1910-1920s, Henan restaurants often have an option for bring-your-own-filling for these eggs, and a popular item is the newly imported sharp yellow cheddar cheese! Wouldn't hurt to have some milkiness and natural cheesy MSG.
"On the spur of the moment, Mr. Zhao Taimo ordered the iron pot eggs. He then took out one yuan from his pocket and asked the waiter to go out to buy cheese. Not Swiss ones, but American ones as they are relatively bland and easily acceptable. After putting cheese, it smells delicious and extraordinary. Since then, it has been a rule that American cheese must be added to every iron pot egg." - Liang Shiqiu
I've noticed in some of your recipes that you tend to use water of varying temperatures (hot, lukewarm, even cool/cold in some situations) when hydrating dried food items. Is there any difference in each method? All I can think of is that using warmer liquids would only speed up the hydration process and, to some extent, partially cook that particular food item. Would highly appreciate if you make a video out of this! :)
I don't know for other dried foods but from experience with gelatin... For some dry foods hot water is just too much and it changes its properties. That's why gelatin in gummies and gelatin in Jell-O cups have slightly different texture
Similar to your first egg dish is an egg dish that is popular in Germany / Austria that is called "Eierstich" (Eier is eggs in German), except that it is made with a mixture of eggs and milk. It usually is cut into cubes and eaten with soup.
Thank you for all the awesome content! Now that you've lived in Bangkok for a while, do you have any favourite Chinese restaurants? Traveling there next weekend from Finland. We are big fans of Chinese cuisine, but traveling to china has been impossible for a while... And the selection in a medium sized Finnish city is not exactly good 😅 Luckily I've been able to do some of your simpler recipes myself
@@livinlicious hahaha I'm sure the terrible conditions our chickens live in play into it but my understanding is if one chicken gets the flu they have to kill all the chickens in the coop and then sanitize it so when we get an outbreak of bird flu it means a lot of chickens get killed and the farms have to start over raising new ones
1. Egg dishes? In THIS economy? 2. 4:15 Oh, dear. Prepare for a bunch of angry, incorrect people who don't know the history of the English language. 3. 4:23 In the West, the kitchen device they would have used to accomplish this is called a "salamander". No need for a rope and pulley. That guy is just showing off!
My wife is from Anyang, Henan and when I saw the dish at the beginning I was like “oh so that’s what she makes”. I don't think she even realized that was a Henan thing. But I have never seen someone make an egg that way. She literally just mixes water, egg, soy sauce, and Sesame oil and microwaves it for five minutes.
As someone who has not had clay pot eggs before, I definitely wagered a guess that would happen as someone who has stirred an egg into ramen a bit too early and let it sit 😅 slightly different texture though
Check out gyeran jjim recipes. It’s typically made in a stone pot, but you can make it in a microwave or in a ramekin placed in simmering water. Lots of recipes out there using these methods.
i am pretty sure i've made this by accident a couple of weeks ago hahahaha these is a sweet dish here in brazil called "fio de ovos"(egg threads) that you drizzle beaten egg on a sweet sauce, mostly made of water and sugar(but you can put vanilla, cinnamon, cardamon etc), kinda like simple syrup but hot so, me being more a savory kinda guy, tried to see if i could make a savory version, beaten egg on stock, but i forgot and closed the lid, and got something like this was really yummy tough
china is big place, variations of food would be diverse as there are country's in europe, that said unless the chef is from there i don't think they would know how to make it, as it's not in the big 8 regional cuisines
I love it! A few years ago I ended up stranded in San Francisco for several days with a friend. We got a room in the Adrian hotel (lol...)! where the showers and bathrooms are in the hallway and shared. My friend had never been in such a hotel. Then I asked him if he wanted to get some traditional Chinese food. I was paying for this entire trip so the friend was on an all expenses paid vacation. Chinese food sounded great. I took him on a food tour, lol it's on my channel in my videos from I think 2016, you can see me and my demystified friend at the Adrian hotel and eating a "hot and numbing hot pot." One of the places I took him served your egg dish, it was delicious and amazing and awesome when my friends jaw dropped in shock when he saw it!
I haven't seen "that dude's" video, but we have a name for that tool he invented: Salamander, also called a kitchen or cooking salamander. A salamander is essentially a heavy block or iron with a long handle. You heat the salamander over direct flame until it is red hot, and use the radiant heat of the salamander to toast or scorch your food. They're uncommon as a cooking implement today (at least where I live). Modern salamanders resemble a toaster oven, but they're purpose-designed for broiling. But unlike your oven's broiler feature, a salamander appliance should reach temperatures around 1000 C (about 1830 F).
Chinese do have other steamed egg dishes that is more custardy and silky. They didn't feature it here. China is really big and recipes for steamed egg will differ from region to regions. If you search "Chinese steamed egg", you will find many silky smooth egg recipes.
The Korean dish you probably got is “Gyeran Jjim” if you want look up recipes - a little different as expected of a different culture, but nonetheless extremely similar dish
There used to be a fantastic Henan restaurant in the Elmhurst neighborhood of Queens, NYC, called Uncle Zhou's. They had some of the best hand-drawn noodles and lamb dishes, very unlike any other regional cuisine I've had. Very savory and aromatic.
So, my wife said "Brahm, marinate these mushrooms!" *I go to you two* "Oooh new video, with mushrooms!" I am going to sneak a Chinese marinade on pizza tomorrow :) Thank you.
A traditional Chinese cooking channel i watch (danxi xiaoge), she often puts food in a large pot, puts a lid on, then puts hot coals on the lid to cook whats in the pot from the top She cooked a giant moon cake that way in a huge pan, only heat was from the coals on the lid
I lived in Zhengzhou, Henan for four years, and I never saw this! I really wish I had, it looks delicious. It's so nice to see Henan get some love. Thanks!
Paused and just making a comment on the beginning. Would egg drop require cornstarch (or at least another thickening agent) at the very least for it to become egg drop soup?
You mean to tell me that when you cook eggs, they puff up? Of course it isn't egg drop soup, because with egg drop soup you take it off of the heat after the eggs are in. To all of you who just want to comment on someone, the question was sarcastic and therefore does not need to be answered.
You can make the similar Korean version in a microwave. You can also make it by cooking it in a dish set inside a pot of simmering water. So I would think you can do the same here.
All of these egg dishes will satisfy me beyond measure served with a bowl of rice. Thanks for sharing some variations I can make for dinner! While I love steamed eggs, these new options will take my egg game to a whole new level 🤩
Maybe the real fundamental reason why Henanese cuisine haven't been given the proper respect in world cuisine is in ironic part, how staunchly they support full unification with the very Beijing, Northern Han establishment, making any of their distinct regional culture (food and otherwise) criminally lower profile than they deserved... A pity, really.
For the 2nd dish, I wonder if you could use an oven steel and just position it on a rack above instead of below (as normal) to get a similar effect also.
I really love your channel. I'm always fascinated by cooking from all over the world and while japanese, korean, mexican or from many places is avaliable I love to learn central chine or not so internationally famous dishes from there.
Move over, soufflés, there are new egg dishes for me to be intimidated by! But seriously, I can't wait to try out both of these. I know it's past the lunar new year, but have you two ever thought about digging into rougan/bakkwa/yuk gon? It's very rare commercially in the States, but online recipes seem very conflicted in what they recommend doing at home.
Hey guys, a few notes:
1. I guess for anyone more familiar with Korean food than I am, the final result of the egg would’ve been a pretty easy guess. It’s apparently also around in that neck of the woods - ‘claypot steamed eggs’ I believe it’s usually translated as?
2. There seems to have been a good bit of exchange between Korean food and Shandong food, which makes sense given the geography. Ditto with Shandong and Henan (also makes sense given the geography). So I’d guess that perhaps the dish is also around in Shandong province as well?
3. For the iron pot eggs, in place of that vinegar, you sometimes also see a vinegar/garlic mixture. And again, usually that dish’ll sport a stock base as well.
4. If cooking for two people, our recommendation for the iron pot egg would be to use that 6” skillet and halve it. Ends up being a little on the rich side trying to down 3-4 eggs a person haha
5. Eventually, we *will* go to Henan, so it’s possible that we might revisit these dishes (we’re extremely psyched that China’s reopened again… things were looking pretty grim there for a hot second). Looking at swinging up that way late this summer, so if you’ve got any recommendations we’re all ears!
That’s all I can think of for now, might edit in a few notes in a bit :)
the Korean version is called 계란찜/gyeran-jjim; roughly translates to "steamed eggs." it's usually done with anchovy-kelp stock, but almost any watery liquid will do. I really want to try that iron pot egg!!! lastly, it's always great to see a new video from y'all (I need to just join your patreon already) (oooohhh! done)!
Dropping in with an additional bit of info for the Iron Pot Egg from my Henan friend 炒锅电解氯化钠 on Baidu and Zhihu:
Back in the 1910-1920s, Henan restaurants often have an option for bring-your-own-filling for these eggs, and a popular item is the newly imported sharp yellow cheddar cheese! Wouldn't hurt to have some milkiness and natural cheesy MSG.
Favourite Romance of the Three Kingdoms character, Cáo Cāo?
it’s got to be Lü Bü. Legends tell that one day Lü Bü was walking down a beach and found a genie’s lamp. Lü Bü said to learn humility, he wished to be 1/10th as awesome as he was. So the Genie turned him into Chuck Norris.
Does it need to be a clay pot?
感觉你们对新冠的知识不太了解……现在这一波感染了人口的绝大多数，包括农村，短期内已经是波谷了，正是出门的最好时机。苏州监测专报评估全市感染率八成，农村也只低三个百分点。今年后面的任何时间点，疫情都不太可能比现在更平静，包括夏天。第二个更好的出门机会就要等到下半年药物和抗体喷雾上市了。
Ayeee nothing better than a new CCD video at 3am, love you guys
Germany? :)
@@ChineseCookingDemystified Yup!
its 2pm in Thailand, its so funny to see y'all using the big c white pepper i have in my pantry as well. Hope Thailand is treating you as well as it treats me!
Cool to see Three Kingdoms '94 get mentioned! I'm working with a group (Gentlemen of the Hàn, shameless plug) to make English subtitles for the series, to hopefully make it more accessible to a western audience. We actually released the Battle of Red Cliffs arc less than a week ago, so it's funny to see the show referenced so soon afterwards. I've really fallen in love with the series, I hope more people will watch it in the future!
Good job, 壮士!
Yeah! Saw that on Kaiser Kuo's twitter actually. Awesome job. My reading isn't, uh, up to the level of classical literature lol, so the '94 series was really how I fell in love again with ROTK
(though to be completely honest, the first love with Dynasty Warriors back in high school lol)
Fuck yeah Gentlemen of the Han!
Yes!!! My favourite part is definitely the battle of red cliffs
I like your egg basket. Also, I am very interested in the Henan noodles with alkaline grit if you intend on doing that in future :)
Seven eggs in one dish for two people? That’s a baller dish given the egg shortage right now. 😂
0:57 Duck...chicken...pigeon...quail... Duckengeonail
Interestingly - there is a tiktok trend right now to make an instant cup of spicy noodles, eat the noodles leaving the broth, mix a raw egg into the spicy broth, then cook in the microwave to make a steamed egg dish! I would not have guessed this trend may have had its origin in an actual traditional Chinese Henan dish!
Kind of an old trend by now
@@margarets9910 that’s really interesting and important information
I'm so glad that people are discovering this amazing dish! Steamed egg can be taken in so many different directions, you can even make it sweet. My favourite is the Japanese chawan mushi, made with dashi.
@@aaAa-vq1bd
Please let me know if:
1. you wrote that to mean "regardless of if it's not trending anymore, it's still interesting and important information"
or
2. you were being sarcastic saying "Kind of an old trend by now" isn't interesting or important information, and isn't worth mentioning
I laughed thinking it was the latter.
@@margarets9910 🤓
Just tried the clay pot eggs for the first time and it's an instant favorite for me.
And you DON'T need an actual clay pot, a regular pot will do just fine.
My first reaction seeing it was “wow, what a beautiful Dutch oven”. Hadn’t quite parsed it 😅
Did you use a dutch oven then?
Thank you, that's always my first question for these claypot dishes. One day I will have to see how well Pyrex Flameware works. (depression to 1950s Pyrex stovetop cookware)
A video with Steph or her dad going through your Chinese cook book collection would be amazing! The oldest, the most interesting, the newest, what changes there are, etc.
Dropping in with an additional bit of info for the Iron Pot Egg from my Henan friend 炒锅电解氯化钠 on Baidu and Zhihu:
Back in the 1910-1920s, Henan restaurants often have an option for bring-your-own-filling for these eggs, and a popular item is the newly imported sharp yellow cheddar cheese! Wouldn't hurt to have some milkiness and natural cheesy MSG.
"On the spur of the moment, Mr. Zhao Taimo ordered the iron pot eggs. He then took out one yuan from his pocket and asked the waiter to go out to buy cheese. Not Swiss ones, but American ones as they are relatively bland and easily acceptable. After putting cheese, it smells delicious and extraordinary. Since then, it has been a rule that American cheese must be added to every iron pot egg." - Liang Shiqiu
@@andrewj2250 Hmm, then it's something weaker like Jack?
@@andrewj2250 Fucking love his writing. oh man
...that's a username and a half
and yes, turducken was originally a Chinese idea, not Paul Prudhomme, although his spice mixes are fan-f*cking-tastic. =) (it's called taosibao 套四宝)
When I saw you making it, I said “it’s gyeran-jjim”, so I knew what it would look like. One of my favorite Korean sides!
Yup, quite similar or close to Korean Gyeran-jjim. But, its technique is quintessentially Chinese.
@@erdyantodwinugrohozheng thank you for that. Looks great
@@erdyantodwinugrohozheng Everything originated in China, even Koreans.
I've noticed in some of your recipes that you tend to use water of varying temperatures (hot, lukewarm, even cool/cold in some situations) when hydrating dried food items. Is there any difference in each method? All I can think of is that using warmer liquids would only speed up the hydration process and, to some extent, partially cook that particular food item. Would highly appreciate if you make a video out of this! :)
I don't know for other dried foods but from experience with gelatin... For some dry foods hot water is just too much and it changes its properties. That's why gelatin in gummies and gelatin in Jell-O cups have slightly different texture
So you're saying the Chinese perfected the turducken (or at least a variation of it) long ago??? (head explodes)
mindblown - I've no idea that Henanese turducken (duckeonail?) is a thing!!!
Similar to your first egg dish is an egg dish that is popular in Germany / Austria that is called "Eierstich" (Eier is eggs in German), except that it is made with a mixture of eggs and milk. It usually is cut into cubes and eaten with soup.
😍love the Korean version of clay pot eggs! 😋 thanks for sharing this recipe!
Came here to comment this! 계란 찜 is one of my favorites!
Thank you for all the awesome content! Now that you've lived in Bangkok for a while, do you have any favourite Chinese restaurants? Traveling there next weekend from Finland. We are big fans of Chinese cuisine, but traveling to china has been impossible for a while... And the selection in a medium sized Finnish city is not exactly good 😅 Luckily I've been able to do some of your simpler recipes myself
Thanks for dropping egg dishes just when eggs are hard to find in the States. You've made me excited for when this bird flu is past us
Pretty extravagant to post not one, but two egg dishes
Yeah, I think sea cucumber might be more affordable just now...
What's going on over there. Did your bleached chlorine chicken all die from their genetic mutations?
@@livinlicious hahaha I'm sure the terrible conditions our chickens live in play into it but my understanding is if one chicken gets the flu they have to kill all the chickens in the coop and then sanitize it so when we get an outbreak of bird flu it means a lot of chickens get killed and the farms have to start over raising new ones
No trouble at all finding eggs here. I just have to pay double for them compared to a few months ago
Always cool to get recommendations of Chinese youtubers in China. I'll check him out, thanks.
what was the link to their fave youtuber? i missed it.. thanks
Turducken was invented in Hanan... I guess you learn something new every day.
1. Egg dishes? In THIS economy?
2. 4:15 Oh, dear. Prepare for a bunch of angry, incorrect people who don't know the history of the English language.
3. 4:23 In the West, the kitchen device they would have used to accomplish this is called a "salamander". No need for a rope and pulley. That guy is just showing off!
My wife is from Anyang, Henan and when I saw the dish at the beginning I was like “oh so that’s what she makes”. I don't think she even realized that was a Henan thing. But I have never seen someone make an egg that way. She literally just mixes water, egg, soy sauce, and Sesame oil and microwaves it for five minutes.
I think I've accidentally made something close to claypot egg a few times by getting distracted while trying to make egg drop lol
the iron egg makes me think of a souffle! looks delicious
Interesting, many cultures in East Asia have their own version of this dish. My favourite is the Thai version :)
As someone who has not had clay pot eggs before, I definitely wagered a guess that would happen as someone who has stirred an egg into ramen a bit too early and let it sit 😅 slightly different texture though
Such luxurious meals. A dozen eggs is $10 right now.
I Enjoy Your Chicken Shaped Egg Storage Unit -. The Equipment is Fun Too , Thanks
I thought the title was egg recipes from heaven
Is the claypot actually important? Or could i just make the first dish in basically any pot/heatproof container?
Check out gyeran jjim recipes. It’s typically made in a stone pot, but you can make it in a microwave or in a ramekin placed in simmering water. Lots of recipes out there using these methods.
Noticed you're using the same brand of chicken bouillon powder as me, so my local oriental mart must be top notch!
i am pretty sure i've made this by accident a couple of weeks ago hahahaha
these is a sweet dish here in brazil called "fio de ovos"(egg threads) that you drizzle beaten egg on a sweet sauce, mostly made of water and sugar(but you can put vanilla, cinnamon, cardamon etc), kinda like simple syrup but hot
so, me being more a savory kinda guy, tried to see if i could make a savory version, beaten egg on stock, but i forgot and closed the lid, and got something like this
was really yummy tough
I went to a traditional Chinese restaurant once, I didn't know you could have eggs like this before that. I love it
china is big place, variations of food would be diverse as there are country's in europe, that said unless the chef is from there i don't think they would know how to make it, as it's not in the big 8 regional cuisines
I love it! A few years ago I ended up stranded in San Francisco for several days with a friend. We got a room in the Adrian hotel (lol...)! where the showers and bathrooms are in the hallway and shared. My friend had never been in such a hotel. Then I asked him if he wanted to get some traditional Chinese food. I was paying for this entire trip so the friend was on an all expenses paid vacation. Chinese food sounded great. I took him on a food tour, lol it's on my channel in my videos from I think 2016, you can see me and my demystified friend at the Adrian hotel and eating a "hot and numbing hot pot." One of the places I took him served your egg dish, it was delicious and amazing and awesome when my friends jaw dropped in shock when he saw it!
I haven't seen "that dude's" video, but we have a name for that tool he invented: Salamander, also called a kitchen or cooking salamander. A salamander is essentially a heavy block or iron with a long handle. You heat the salamander over direct flame until it is red hot, and use the radiant heat of the salamander to toast or scorch your food. They're uncommon as a cooking implement today (at least where I live).
Modern salamanders resemble a toaster oven, but they're purpose-designed for broiling. But unlike your oven's broiler feature, a salamander appliance should reach temperatures around 1000 C (about 1830 F).
Eggs? In this economy?
Oooooh! Would love a list / running google doc of those chinese cookbooks!
It kind of reminds me of chawan mushi, the Japanese steamed egg dish, but not as custardy with the direct heat.
Chawan mushi is very different though. It's steamed...just like Chinese steamed egg, but with dashi.
@@leticiayork8648 Yeah this ends up souffléd as opposed to custardy.
Chinese do have other steamed egg dishes that is more custardy and silky. They didn't feature it here. China is really big and recipes for steamed egg will differ from region to regions. If you search "Chinese steamed egg", you will find many silky smooth egg recipes.
Your dog getting a bite of food is always the cutest bit of your videos
J. Kenji style!!!!
01:33 "...the city of everybody's favorite - Tsa Tsang"
Me: Don't know who this is, but I like him already!
At my local Korean BBQ joint, their version is my favorite accompaniment. Always wondered how its made. Thanks!
The Korean dish you probably got is “Gyeran Jjim” if you want look up recipes - a little different as expected of a different culture, but nonetheless extremely similar dish
I wonder where they got the eggs?
There used to be a fantastic Henan restaurant in the Elmhurst neighborhood of Queens, NYC, called Uncle Zhou's. They had some of the best hand-drawn noodles and lamb dishes, very unlike any other regional cuisine I've had. Very savory and aromatic.
crispy eggs are the best!! I'll take some nice browning over a silky texture any day. thank god egg can do both
I want to try this...but man, do I really want to take out a loan for some eggs?
Oh hey it’s the region my dad is from.
Now if only he knew how to cook…
So, my wife said "Brahm, marinate these mushrooms!"
*I go to you two*
"Oooh new video, with mushrooms!"
I am going to sneak a Chinese marinade on pizza tomorrow :) Thank you.
A traditional Chinese cooking channel i watch (danxi xiaoge), she often puts food in a large pot, puts a lid on, then puts hot coals on the lid to cook whats in the pot from the top
She cooked a giant moon cake that way in a huge pan, only heat was from the coals on the lid
*sigh* NEVER WATCH THESE VIDEOS WHEN HUNGRY! Now, time to raid the pantry and see what mysterious concoction I can turn into "bachelor chow"...
Interesting timing for an eggs video, seeing as how they're so expensive right now... This is luxury food now!
I have clay pot with wire around it, similar to one you showed… what’s the wire for?
fun fact: the Chinese word "China(中国)" comes from ancient Henan because China literally means the country of central.
I lived in Zhengzhou, Henan for four years, and I never saw this! I really wish I had, it looks delicious.
It's so nice to see Henan get some love. Thanks!
Zhengzhou is nothing like rural Henan my friend.
@@kevindou6311 Oh, yes, for sure! I didn't get out to the countryside often, but when I did, it was a totally different world.
The pulley setup is not so much Adam Savage as it is Alton Brown (see his Deep-Fried Turkey video).
Well, comrade Mao proud of you.
I want to try egg with claypot, the 2nd dish seem complicated
Now if we just could find eggs lol
Paused and just making a comment on the beginning. Would egg drop require cornstarch (or at least another thickening agent) at the very least for it to become egg drop soup?
No thickening it is a matter of personal preference especially when it's cooked at home.
You mean to tell me that when you cook eggs, they puff up? Of course it isn't egg drop soup, because with egg drop soup you take it off of the heat after the eggs are in. To all of you who just want to comment on someone, the question was sarcastic and therefore does not need to be answered.
I winged that first recipe for ramen once, soo good. I think I might put maple syrup in it tho.
Anybody know the name of the street food egg and rice batter filled with stuff? I would love a recipe for that
They end up much like a souffle
Have you ever thought about doing a collaboration with Tasting History?
I have got to try this out. Gonna have to get eggs from my friend with a farm though because I refuse to pay grocery store prices in the west 🤣
Hey! I really love your videos. I was wondering if you would ever do a cornstarch video about how to use it. That would be amazing!!! Big fan🙏🙏🙏🙏🙏
We just take a rice bowl, beat up an egg, add water and salt, beat a bit more and then microwave it.
I’d love to know where to get one of these pots
For extra authenticity, you may also cook the egg with a hot manhole cover.
Of course the dishes are always great but nothing beats CCD's dry sense of humor and commentary
Got too much bok choi!
Any recipes I should try? 😢
Just made the first with a regular small pot and a lid. Added some spring onion and throw some cheddar on top. Awesome breakfast idea!
is it possible to make the first dish on an electric stove? I'm worried the egg's won't set before the bottom burns
You can make the similar Korean version in a microwave. You can also make it by cooking it in a dish set inside a pot of simmering water. So I would think you can do the same here.
You've never been?!? Luoyang is a must-see for 老中国手
What is the dish with the quail in a chicken in a duck called? Ty
All of these egg dishes will satisfy me beyond measure served with a bowl of rice. Thanks for sharing some variations I can make for dinner! While I love steamed eggs, these new options will take my egg game to a whole new level 🤩
I thought he would explain why it happends
You need to make a video about the Henan turducken thing
Interestingly this is exactly how the Korean restaurant here makes their steamed eggs.
And the stock they use is the traditional kelp and anchovy stock. It’s amazing.
Wonderful dish - and the kids love it ❤
Three Kingdoms reference = NICE
I’d add some fish sauce to the iron pot eggs.
One second it's a man's hairy arms, another and it's a woman's-smooth and delicate. :rolling_on_the_floor_laughing:
Maybe the real fundamental reason why Henanese cuisine haven't been given the proper respect in world cuisine is in ironic part, how staunchly they support full unification with the very Beijing, Northern Han establishment, making any of their distinct regional culture (food and otherwise) criminally lower profile than they deserved... A pity, really.
For the 2nd dish, I wonder if you could use an oven steel and just position it on a rack above instead of below (as normal) to get a similar effect also.
The second dish seems similar to a tortilla española!
Egg recipes with US egg prices this high...
Chinese soufflé !!!!
this is so wonderful!
the cooking techniques used are fascinating.
so cool how they used a red hot lid to broil.
I love this channel so much ❤
Just the fact that I came for the dish and got some culture on top of it
I really love your channel. I'm always fascinated by cooking from all over the world and while japanese, korean, mexican or from many places is avaliable I love to learn central chine or not so internationally famous dishes from there.
Would also a pyrex glass cooking pot do as well?
I like so much this recipe
Crazy about that little metal pot.
love an egg dish! cant wait to try either one. They're both nice n simple but look so flavorful!
The lay pot egg looks really fascinating. I like how the finished product looks really silky.
egg custard but salty one 😋
Its so interesting to learn about the different regional cuisines in china, theres is SO MUCH to learn
this dish costs $700 to make now
We call it jidangao (egg cake)
Move over, soufflés, there are new egg dishes for me to be intimidated by! But seriously, I can't wait to try out both of these.
I know it's past the lunar new year, but have you two ever thought about digging into rougan/bakkwa/yuk gon? It's very rare commercially in the States, but online recipes seem very conflicted in what they recommend doing at home.
Huh, non-conventional
I could use some of these the next time I cook eggs. Thanks! 😁