My wife discovered the absolutely best method to cooking eggs because it's easy and works every time. Use a steamer basket. Get water to a rolling boil and then drop the eggs in while on top of the steamer basket. They water can't drop in temp due to submerged eggs so the timer will always give the same results because the steam will be what's cooking them. Soft boiled about 8-9 minutes and hard boiled 11-13. Once you find exactly what you like it's just fire and forget. Dunk them in ice water when they're done and peel. Perfection.
To peel them you can actually put them back in the pot with a little water, no heat, put a top on and just shake/roll them around a bit. They'll be cracked all over and the shell comes off easier than any other method I've seen. Don't shake so hard as to smash up the eggs, just the shell.
I was going to comment the same thing. I can't believe steaming eggs hasn't become the industry norm because of how good they come out. I've never had a shell stick to the egg after discovering this method. Doesn't matter if eggs are new or older.
This...use your pasta insert to lower the eggs in the boiling water all at once. And pull them from the hot water at the end of cooking. Turn out into a bowl of ice water.
The one Bri links to (and it helps him out!) comes in a set of two for less than $20; I got these exact ones and they are so versatile. I tried the trick with my existing wire racks but I wasn't happy with the dice size, so if you can, go with the one he recommends! And omg I -love- egg salad.
@@LindseyLouWho Thanks for the suggestion! I will definitely consider that. I’m actually in the market to replace/add to my wire racks among other things, and these look fantastic. Plus I’d love to help him out if I can afford it.😊
Why? Having different size egg chunks is always better. I can see using it for making large batches for a deli. His American egg salad was soaked in mayo and mustard.
Did you ever see the scene in "Take The Money and Run" by Woody Allen where Louise Lasser makes egg salad for the jailed Woiody by pushing eggs through the jail's wire-mesh windows?
A year ago I made Japanese style egg salad with a mayonnaise that used sweet, smoky, and numbing aroma oil. It didn't last a day. Normally I only see feeding frenzies like that when the staff meal includes carnitas or longanissa, but the bowl was scraped clean by bread and tortillas by the time we were done with it. I'm saving it for my own casual eating place which I hope to open by 2030.
@@abysmal7000 The mayonnaise was made with an aroma oil made sweet by a lot of onion and shallot, the smokiness was from gochugaru, and the numbing feeling came from Sichuan peppers. Most of my condiments are made in house.
If you don't have a wire rack, what i used to do in the deli I worked at is take an egg slicer and just slice the egg, turn it 90 degrees, and slice again. You end up with longer egg bits this way but its pretty fast and efficient and all the pieces are the same size
How funny I made some this morning - from the UK the trick is to add a tiny splash of dark malt vinegar (rather than distilled white vinegar). I put in some dill too today, but chives are excellent, but no celery. I'll try the paprika next time. You should try the pepperiest watercress you can get your hands on instead of lettuce - that's a trick from Fergus Henderson from St. John who makes an epic egg salad sandwich.
I just start the eggs in cold water, once it starts to boil it’s 3 minutes to soft yokes, 4 for firm. Far easier, no need for the wire basket to put eggs into the boiling water. Plus it’s less time, as you aren’t waiting for the water to boil and then the eggs to cook. Best to try which works for you though.
Absolutely the best classic egg salad recipe I have ever had. I used modena white vinegar instead of white distilled good golly!!! My husband finished the rest off and licked the bowl!!! Thanks B boy, whenever I see you post a recipe I am looking for I jump at it. Every single recipe of yours I have made from corned beef to one pot spaghetti has off the charts delicious. I cannot say that about other chefs I follow. Thank you! You are awesome!
Brilliant ! Brian : the wire rack is everything! Thanks so much for that "tip of the year" -- I realize we are only in April but I am sure this one will surpass everything else I learn throughout the year! And the Durkee's Salad Dressing -- the best of the best -- nothing compares -- my mother used to place it in the hole from a pitted avocado so we would eat them! Thanks so much !
Hey, Brian. So enjoy your videos. Love you adding Japanese recipes as well as other Asian recipes. I am half Japanese. Love Japanese and Korean food. Thank you!
Love the wire rack! But I cook for one, or two. I use one of those wire egg slicers, putting the eggs through once and then rotating them 90 degrees to do it again. Same general outcome, slightly less symmetrical, just needs little more dexterity. Works on six eggs pretty quickly. Also, pit the hot eggs in a colander and run them under cold water for a few minutes. 🇨🇦💕
I really don't understand cooling the water instead of just using unheated water to start with and using like 1/5th the ice. Definitely making the 3rd one though.
The eggs through the cooling rack is genius! Even my husband agrees! We made the first one for lunch today on homemade English muffins with cherry tomatoes - oh so good! I do use the Pioneer Woman's boiled egg method and its a never-fail!
I made an egg salad today with soft/medium boiled eggs (jammy yolks) which looked a lot like the 3rd salad, it was incredible. Salt, pepper, mayo, a little bit of dill, and a tiny bit of rice vinegar.
Cooked eggs in an instantpot: Put 1 cup of water for 6Qt and 1,5 cup of water for the 8Qt in the instantpot. Put as much eggs as you like in a steambasket in the instantpot. Pressure cook for 5min, let them 5min longer in the instantpot on 'keep warm', release the pressure and put them still in the basket in icecold water for 5min. Perfect hardboiled eggs that are easy to peel.
Those look delicious. Another version I like to make occasionally is by substituting around half the mayo (to taste) for savory lemon onion jam cooked in virgin coconut oil.
Once again your flavour combinations are tantalizing. I already know the Avocado Green Goddess is addictive. And, great tip to get those eggs diced without destroying them.
Steaming eggs works real well with fresh eggs. I’ve never done 2 dozen at a time, but, if you want well done eggs, steam 6 for about 12 minutes, 6 minutes for soft done. Immediately put into ice water to chill quickly.
Brian, you will never know the amount of frustration and anger you saved me from when you shared your technique for making hard boiled eggs. I tried different approaches and always ended up struggling with shells that refused to slide off and ugly, crater-covered eggs (those that I didn’t end up angrily crushing in my hands). Ever since the foolproof method you shared several months ago, I’ve been happily making eggs, with no emotional damage.
Fun Fact, out of everything that taste's like chicken, eggs don't, great recipes Brian, I'll be leaving out the sugar and honey in mine, as I prefer savoury over America's need for everything sweet, cheers from Melbourne Australia 🇦🇺
Great recipes - yours is my favourite food channel by far! 🤩However, adding ice to the hot water doesn't really make sense to me. (Also here in Scandinavia ice makers are not ubiquitous in home kitchens). I just dump out the hot water, fill the pot with cold tap water, and leave the cold water running over the pot - just a tiny stream mainly for circulation. When the eggs are cool enough to handle I peel them and put them back in the cold water for faster cooling. Works like a charm!
Egg salad sandwiches are a nostalgic secret treat that I have always loved from my childhood - my mother's simple egg salad on white Bunny bread to more cafe/deli styled flavorful versions on whole wheat with watercress and Swiss cheese. I don't know if I could ever fully trust someone who doesn't like an egg salad sandwich - I could try but............
Bri - on the original - did you add in the 8 egg whites from the reserve? Or did you have 8 leftover egg whites unused in the recipe? Unclear from the vid/instructions.
Fun fact I learned on TikTok. If you tap the round end of an egg with a spoon lightly until you hear a *snap* before you boil eggs, it will make peeling easier. I have chickens and this technique has been a life saver for me when I boil eggs. I don't have to wait for them to get old before using them this way. The snap you hear is the inner membrane breaking so it doesn't get in the way of peeling.
In Australia we love to put curry eggs of a sandwich. Super easy to make. All you need is cooked eggs, a good egg mayonnaise, a little salt and pepper and a spoon of two of curry powder depending on how much you are making.
Tamago sando is good. It's pretty classic to trim off the crust, as well as to reserve some of the boiled eggs--slice them and add the slices to the sando. Oh, yeah, and don't forget to butter the bread.
Thank you thank you thank you for this edifying hard boiled egg 🥚 video! I’m learning a lot! I especially like that there’s no annoying background music 🎶!
Durkee's feels like one of those down home old timey hacks. The label looks like something from the 40s Appalachia especially the jar I grew up with. It's 100% my secret for amazing Thanksgiving sandwiches. Your wife brings the perfect amount of chaotic kitchen energy.
I just tried the first recipe, it was great ! A simple dish but with lot of flavors, fun to fix and fun to eat. And thanks ten-fold for the pro-tip to dice a bunch of eggs with ease !!
To be honest, I'm not much of a fan of egg salad but I'll admit these look (and I'll bet , taste) amazing. Ill definitely be trying recipes #1 and 2 🍴👍
I make a lot of egg salad for my best friend’s lunch (and snacks). I’ve found the easiest way to peel the cooled eggs. Put each egg, one at a time, in a clean small jar, like for mustard or jam. Screw on the lid, and shake jar up and down about 16 times. The shells practically peel themselves. Rinse, dry, and use for egg salad, deviled eggs, whatever. My friend even showed his gf this trick.
Jaysus...I am INSPIRED. I love egg salad on a GF bagel... Avocado? Dashi?! Cannot wait to try these new twists. Love your method! Buying the racks pronto - sure beats my single egg slicer..! Well done. Thank you!
Hi Brian, I enjoy your channel a lot. I live in Colorado at an elevation of 6,400 feet above sea level. Something that I wish a food blogger would tackle is the boiling point of water at altitude and how that affects cooking. Thanks
I bought one of those egg piecers that puts a little hole in the bottom, changed why life. Never get a cracked egg and they're always shaped perfectly.
I use my ninja foodie pressure cooker for hard boiled eggs. I use the pressure cook for 3 minutes, natural release 4 minutes then ice water bath for at least 5 minutes method. They’re so much easier to peel than boiled eggs.
Bri guy always bringing top tier content! We regularly stock the items for the Japanese style so I really need to give that one a go… see if my wife (Japanese) approves! I expect she probably will as she already likes my normal version, but this looks amazing!
ALWAYS wrap egg salad sandwiches in something so you don't lose any of the wonderfulness that inevitably oozes out. Do I look like a crazy person when I'm licking the ziplock/deli paper/whatever clean? Yes, but it's totally worth it. My personal favorite egg salad is mayo, dijon, celery, cumin, garlic powder, onion powder, paprika, salt, pepper, oregano, and for some reason cucumber slices go so well with it on a sandwich.
Great video, as always. If you take suggestions for future content, Argentine cooking would be fun to see. This reminds me of their crumb sandwiches (sándwich de miga), which are crustless, thinly sliced white bread sandwiches with different egg salad-esque fillings. Also milanesas and empanadas! Would love to see your professional chef’s take on how to make those classic dishes.
It's amazing to me that with most things, I'm open to try different variations of it. The exception is egg salad, potato salad and macaroni salad. Those 3 things I like as plain and simple as possible.
That's why they are classics! Maybe if you name these something else, you could try them without any comparisons to the tried and true. Just an idea. 😊
@@pamelamarshall471 Nah. I put it more on the lines of this: Did you ever try a new restaurant where you ordered one thing, got it right and just never ordered anything else because that one item did it for you? For instance we had this really cool restaurant in town, Spanish kitchen tied to a Tex Barbecue. 1st thing I ever ordered was a Cuban, which isn't easy to find in my area... And it was a really good Cuban. So, every time I went, that's what got. Those 3 things on my list are how we make it in a lot of parts of the north east. Simple. No mustard. No vinegar. No extra BS. That was more a German or Polish style.
Not gonna lie I was skeptical going into this thinking "it's just egg salad how good could it be," but man these look like some top-tier egg salads. Gonna have to try these out! Thanks Bri!
Instead of wasting water, do this. 1) Get a regular towel and lay it out on the counter. 2) Take the eggs out of the pot, leave the water. Roll all your eggs on this towel to crunch the shell all over 3) Put all eggs back in the pot 4) Get yourself a couple of pieces of paper towel and lay those in a big bowl or a flat pan 5) Get yourself a little bowl for the egg shell trash 6) Start peeling the shell off each egg under water in the original pot, capture as much of the shell as you can, put that debris in the trash bowl, and use the water in the pan to softly wash your eggs of any additional shell pieces 7) Place each egg on that dry paper towel bowl/pan you have waiting Win and no more water wasted!
My secret to the Best egg salad... A few threads of saffron. Elevates the already existing flavors and adds a light complexity leaving everyone wondering "What *IS* that??"
Nice video. :) The first two look great and I'll definitely try them, but maybe a tiny bit less wet. The third one... well, I doubt I'll try that one. I'd probably reduce some of the salt and sugar. +10 points for the wire rack method though. I've never even thought to do that but it makes total sense.
Man used a nation of water for a few eggs. Pouring ice into hot water...is kinda working hard both ways. Just scoop the eggs into a new pot and then add the ice water. For me I skip the whole thing and just microwave my eggs. Why need perfect eggs if chopped anyways? Just microwave in pulses and stir occasionally. And mayo switch to Kewpie. The rice vinegar makes the difference.
I leave the eggs in the pot, put them in the sink, pour out most water & run cold water until they are no longer warm at all, then leave them in the cold water for a bit.
The duality of the efficiency with the wire rack cutting and the inefficiency and water waste of not making separate ice baths
I know. Why would you dump ice into the boiling water? That does nothing! 😂
lemme keep this hot water and cool it down, before i cool these eggs
@@wesleyk7491 And in a battle of boil and ice, boil ALWAYS wins. 🤷♀️
My wife discovered the absolutely best method to cooking eggs because it's easy and works every time. Use a steamer basket. Get water to a rolling boil and then drop the eggs in while on top of the steamer basket. They water can't drop in temp due to submerged eggs so the timer will always give the same results because the steam will be what's cooking them. Soft boiled about 8-9 minutes and hard boiled 11-13. Once you find exactly what you like it's just fire and forget. Dunk them in ice water when they're done and peel. Perfection.
To peel them you can actually put them back in the pot with a little water, no heat, put a top on and just shake/roll them around a bit. They'll be cracked all over and the shell comes off easier than any other method I've seen. Don't shake so hard as to smash up the eggs, just the shell.
I was going to comment the same thing. I can't believe steaming eggs hasn't become the industry norm because of how good they come out. I've never had a shell stick to the egg after discovering this method. Doesn't matter if eggs are new or older.
Steamer basket with lid on or off of the pot itself?
so its just basically the same thing?
@@GR1MKA1 Lid on.
That wire rack trick is brilliant.
We did that at Wendy's in1982 it truly isgenius
Trick of the trade. That was how we prepped eggs in every restaurant kitchen I've worked in.
Basically the same concept... I use my vidalia chop wizard.
I thought it was ingenious as well
Great idea.
Why didn't you use it for the avocado?
I just throw the hot water and fill the pot with cold water. Simple and efficient.
I do the same only I keep the water to cool and use in watering my plants.
That's the way i do mines until i can put my hands in the water then i will crack them on both ends then the rest of the shell they slide right off
isnt it easier to just transfer the eggs to an ice bath than dumping 800 ice cubes into boiling water?
Waste of ice
For sure. It's even easier if you steam the eggs.
Thank you. It's so wasteful. Ice takes a lot of energy to produce.
I just boil them for 10 mins, drain and put them into the fridge until they’re cold.
This...use your pasta insert to lower the eggs in the boiling water all at once. And pull them from the hot water at the end of cooking. Turn out into a bowl of ice water.
Thanks, Brian!! A few new recipes for egg salad; my 2nd summer go to.
Thanks so much, Ken. Hope ya like 'em!
Oh my goodness, that wire rack is a GAME CHANGER. Thank you!!
The one Bri links to (and it helps him out!) comes in a set of two for less than $20; I got these exact ones and they are so versatile. I tried the trick with my existing wire racks but I wasn't happy with the dice size, so if you can, go with the one he recommends! And omg I -love- egg salad.
@@LindseyLouWho Thanks for the suggestion! I will definitely consider that. I’m actually in the market to replace/add to my wire racks among other things, and these look fantastic. Plus I’d love to help him out if I can afford it.😊
real men of genius. ingenious
Why? Having different size egg chunks is always better. I can see using it for making large batches for a deli. His American egg salad was soaked in mayo and mustard.
Did you ever see the scene in "Take The Money and Run" by Woody Allen where Louise Lasser makes egg salad for the jailed Woiody by pushing eggs through the jail's wire-mesh windows?
A year ago I made Japanese style egg salad with a mayonnaise that used sweet, smoky, and numbing aroma oil. It didn't last a day. Normally I only see feeding frenzies like that when the staff meal includes carnitas or longanissa, but the bowl was scraped clean by bread and tortillas by the time we were done with it. I'm saving it for my own casual eating place which I hope to open by 2030.
Wish you the best of luck in your endeavours.
what mayo was it, that made it sweet and smoky?
@@abysmal7000
The mayonnaise was made with an aroma oil made sweet by a lot of onion and shallot, the smokiness was from gochugaru, and the numbing feeling came from Sichuan peppers. Most of my condiments are made in house.
Best of luck with the business when you do open it ☺️🥳
What was the aroma oil? Avocado? Grape seed? Walnut? Sesame?😢😢😢😢😢😢😢
Thank you for peeling at least 72 eggs for this content. A real unsung hero.
i use egg cups u dont peel crack and put in cup and boil they were as seen on tv 4 in pack
I don't even make comments on youtube. This might be the first time ever. I just need to say that wire rack trick is genius and I love you for it
A potato masher (the kind with a grid) works just as well and is less messy.
I use half whipped cream cheese, half mayo for less wet egg salad
Playlisting this NOW. Egg salad is one of my favorite lunch preps 😋
Thank you for watching!
@@BrianLagerstrom Which store in STL did you get the milk bread from?!?!
same
Blending the yolks separately to make different flavored sauces to dress the egg whites is brilliant!😮❤
Oh, I agree. I can't wait to give all three a try.
Agreed! Can't wait to test this out. What flavor was your favorite?🙂
honestly a cooking channel getting a cleaning sponsor is pure genius, great recipes btw!
If you don't have a wire rack, what i used to do in the deli I worked at is take an egg slicer and just slice the egg, turn it 90 degrees, and slice again. You end up with longer egg bits this way but its pretty fast and efficient and all the pieces are the same size
Man sacrificed a delicious egg salad bite to promote the sponsor. Props.
He has nice feet 😂
One of the best sponsor segue I've ever seen.
How funny I made some this morning - from the UK the trick is to add a tiny splash of dark malt vinegar (rather than distilled white vinegar). I put in some dill too today, but chives are excellent, but no celery. I'll try the paprika next time. You should try the pepperiest watercress you can get your hands on instead of lettuce - that's a trick from Fergus Henderson from St. John who makes an epic egg salad sandwich.
Grated horseradish is nice if watercress isn't at hand.
My instant pot for 4mins is the best method I have found. Easy peel❤❤
I just start the eggs in cold water, once it starts to boil it’s 3 minutes to soft yokes, 4 for firm. Far easier, no need for the wire basket to put eggs into the boiling water. Plus it’s less time, as you aren’t waiting for the water to boil and then the eggs to cook. Best to try which works for you though.
Absolutely the best classic egg salad recipe I have ever had. I used modena white vinegar instead of white distilled good golly!!! My husband finished the rest off and licked the bowl!!! Thanks B boy, whenever I see you post a recipe I am looking for I jump at it. Every single recipe of yours I have made from corned beef to one pot spaghetti has off the charts delicious. I cannot say that about other chefs I follow. Thank you! You are awesome!
Brilliant ! Brian : the wire rack is everything! Thanks so much for that "tip of the year" -- I realize we are only in April but I am sure this one will surpass everything else I learn throughout the year! And the Durkee's Salad Dressing -- the best of the best -- nothing compares -- my mother used to place it in the hole from a pitted avocado so we would eat them! Thanks so much !
The grate-smushing is genius. What a great tip. Thanks as always Bri!
the one thing that a instapot is really good for is making hard boiled eggs. (5/5/5/5) They all work time after time.
And they are so easy to peel afterwards!
That first recipe is AMAZING! Really delicious. And the wire rack trick has forever changed us.
Forget the egg salads... That wire rack egg dicer trick is the bomb!
Oh, the recipes are good too. ☺️
Potato masher works without the mess.
Hey, Brian. So enjoy your videos. Love you adding Japanese recipes as well as other Asian recipes. I am half Japanese. Love Japanese and Korean food. Thank you!
whats your other half?
Loved the transition to the sponsor and the recipes of course. Thank you.
Love the wire rack! But I cook for one, or two. I use one of those wire egg slicers, putting the eggs through once and then rotating them 90 degrees to do it again. Same general outcome, slightly less symmetrical, just needs little more dexterity. Works on six eggs pretty quickly. Also, pit the hot eggs in a colander and run them under cold water for a few minutes. 🇨🇦💕
Doooooood! This should have dropped for Easter when everyone had all of the eggs!
BRIIIIIIIIII! I put Durkee IN my egg salad, so I was stoked to see it here. Great recipies!
I made the classic salad for a pot luck- everyone LOVED them!!! Shared this video with them. Thank you!
Thank you for showing the importance of temperature shock for the eggs, many cooks feel there is no use for it. They'll learn.
I use a potato ricer for eggs and chopped sweet pickles, the classic egg salad was my favorite but those other egg salads were fantastic
I really don't understand cooling the water instead of just using unheated water to start with and using like 1/5th the ice. Definitely making the 3rd one though.
I am definitely going to try these
Thanks for watching! Let me know how the recipe works for you.
I preheat water in a kettle before pouring it into a pot. Makes the timing even more precise.
The eggs through the cooling rack is genius! Even my husband agrees! We made the first one for lunch today on homemade English muffins with cherry tomatoes - oh so good! I do use the Pioneer Woman's boiled egg method and its a never-fail!
YESSS! I Can't wait to try these! I just made your potato salad recipe a week or so ago and it was a MASSIVE hit.
Just made the deli style, absolutely delicious, cant wait to try the others.
I made an egg salad today with soft/medium boiled eggs (jammy yolks) which looked a lot like the 3rd salad, it was incredible. Salt, pepper, mayo, a little bit of dill, and a tiny bit of rice vinegar.
Cooked eggs in an instantpot:
Put 1 cup of water for 6Qt and 1,5 cup of water for the 8Qt in the instantpot.
Put as much eggs as you like in a steambasket in the instantpot.
Pressure cook for 5min, let them 5min longer in the instantpot on 'keep warm', release the pressure and put them still in the basket in icecold water for 5min.
Perfect hardboiled eggs that are easy to peel.
Those look delicious. Another version I like to make occasionally is by substituting around half the mayo (to taste) for savory lemon onion jam cooked in virgin coconut oil.
Once again your flavour combinations are tantalizing. I already know the Avocado Green Goddess is addictive. And, great tip to get those eggs diced without destroying them.
Love the egg tip with the wire rack.👍
Steaming eggs works real well with fresh eggs. I’ve never done 2 dozen at a time, but, if you want well done eggs, steam 6 for about 12 minutes, 6 minutes for soft done. Immediately put into ice water to chill quickly.
Brian, you will never know the amount of frustration and anger you saved me from when you shared your technique for making hard boiled eggs. I tried different approaches and always ended up struggling with shells that refused to slide off and ugly, crater-covered eggs (those that I didn’t end up angrily crushing in my hands).
Ever since the foolproof method you shared several months ago, I’ve been happily making eggs, with no emotional damage.
Made the Tokyo and woah baby is it different. Really really good. Thanks for sharing with us.
adding a little white vinegar (a TB or so) to a pot of boiling eggs also helps with peeling them. Dunno why, but it works.
Or just pour out the Boiling water ?
yeah that bothered me too. Dude wasted a bunch of ice.
Thing is that when I'm making an egg salad sandwich for lunch I'm going to be boiling two eggs, not two dozen. 🤣
👍🏻 Egg Salad - one of my favourite fillings for a baked potato. Now i have 3 variants, thanks Bri!
2 & 3 I’m gonna make. Love the wire rack trick.
Fun Fact, out of everything that taste's like chicken, eggs don't, great recipes Brian, I'll be leaving out the sugar and honey in mine, as I prefer savoury over America's need for everything sweet, cheers from Melbourne Australia 🇦🇺
Thank you! Too much sugar in everything over here.
I'm American. My recipe is mayo, salt and pepper, garlic powder and green olives.
Japanese egg salad, for a tamago-sando, uses sugar. Typical American egg salad does not.
Great recipes - yours is my favourite food channel by far! 🤩However, adding ice to the hot water doesn't really make sense to me. (Also here in Scandinavia ice makers are not ubiquitous in home kitchens). I just dump out the hot water, fill the pot with cold tap water, and leave the cold water running over the pot - just a tiny stream mainly for circulation. When the eggs are cool enough to handle I peel them and put them back in the cold water for faster cooling. Works like a charm!
Egg salad sandwiches are a nostalgic secret treat that I have always loved from my childhood - my mother's simple egg salad on white Bunny bread to more cafe/deli styled flavorful versions on whole wheat with watercress and Swiss cheese. I don't know if I could ever fully trust someone who doesn't like an egg salad sandwich - I could try but............
Bri - on the original - did you add in the 8 egg whites from the reserve? Or did you have 8 leftover egg whites unused in the recipe? Unclear from the vid/instructions.
Loved that wire rack trick!
Bro, this is like, a perf recipe vid. I'm SO making these ovu salad joints! Kudos b'raj.
Fun fact I learned on TikTok. If you tap the round end of an egg with a spoon lightly until you hear a *snap* before you boil eggs, it will make peeling easier. I have chickens and this technique has been a life saver for me when I boil eggs. I don't have to wait for them to get old before using them this way. The snap you hear is the inner membrane breaking so it doesn't get in the way of peeling.
this video is a masterpiece, your talent is incredible!
These sound great.
If you ever get to Kentucky, stop at Willet Distillery. They have a smoked egg salad sandwich that is life changing!
That first one looks pretty excellent
You mean………
Eggcellent?😏
In Australia we love to put curry eggs of a sandwich. Super easy to make. All you need is cooked eggs, a good egg mayonnaise, a little salt and pepper and a spoon of two of curry powder depending on how much you are making.
Tamago sando is good.
It's pretty classic to trim off the crust, as well as to reserve some of the boiled eggs--slice them and add the slices to the sando.
Oh, yeah, and don't forget to butter the bread.
Thank you thank you thank you for this edifying hard boiled egg 🥚 video! I’m learning a lot! I especially like that there’s no annoying background music 🎶!
Durkee's feels like one of those down home old timey hacks. The label looks like something from the 40s Appalachia especially the jar I grew up with. It's 100% my secret for amazing Thanksgiving sandwiches.
Your wife brings the perfect amount of chaotic kitchen energy.
I'd definitely try the first 2 recipes !
Thanks
I just tried the first recipe, it was great !
A simple dish but with lot of flavors, fun to fix and fun to eat.
And thanks ten-fold for the pro-tip to dice a bunch of eggs with ease !!
To be honest, I'm not much of a fan of egg salad but I'll admit these look (and I'll bet , taste) amazing. Ill definitely be trying recipes #1 and 2 🍴👍
I make a lot of egg salad for my best friend’s lunch (and snacks). I’ve found the easiest way to peel the cooled eggs. Put each egg, one at a time, in a clean small jar, like for mustard or jam. Screw on the lid, and shake jar up and down about 16 times. The shells practically peel themselves. Rinse, dry, and use for egg salad, deviled eggs, whatever. My friend even showed his gf this trick.
I was in St Louis a few years ago and went to Union Loafers for lunch. It was great!
Jaysus...I am INSPIRED. I love egg salad on a GF bagel... Avocado? Dashi?! Cannot wait to try these new twists. Love your method! Buying the racks pronto - sure beats my single egg slicer..! Well done. Thank you!
What are your thoughts on boiling vs. steaming eggs? And why not use a separate bowl or pot for an ice bath?
Hi Brian, I enjoy your channel a lot. I live in Colorado at an elevation of 6,400 feet above sea level. Something that I wish a food blogger would tackle is the boiling point of water at altitude and how that affects cooking. Thanks
I can't believe you didn't include curried egg salad - that's food of the gods.
I bought one of those egg piecers that puts a little hole in the bottom, changed why life. Never get a cracked egg and they're always shaped perfectly.
I use my ninja foodie pressure cooker for hard boiled eggs. I use the pressure cook for 3 minutes, natural release 4 minutes then ice water bath for at least 5 minutes method. They’re so much easier to peel than boiled eggs.
They said that buying a commercial ice maker for my kitchen was a ridiculous expense, but how else am i gonna make egg salad?
Delicious! A little heavy on the salt for me. Gonna use half as much next time. I love the cooling rack hack. An onion dicer would work well too!
Bri guy always bringing top tier content! We regularly stock the items for the Japanese style so I really need to give that one a go… see if my wife (Japanese) approves! I expect she probably will as she already likes my normal version, but this looks amazing!
ALWAYS wrap egg salad sandwiches in something so you don't lose any of the wonderfulness that inevitably oozes out. Do I look like a crazy person when I'm licking the ziplock/deli paper/whatever clean? Yes, but it's totally worth it. My personal favorite egg salad is mayo, dijon, celery, cumin, garlic powder, onion powder, paprika, salt, pepper, oregano, and for some reason cucumber slices go so well with it on a sandwich.
Tried making the Japanese style, it was eggsellent. Scaled it down a bit and ended up with a bit much vinegar was a bit runny but still very good.
Great video, as always. If you take suggestions for future content, Argentine cooking would be fun to see. This reminds me of their crumb sandwiches (sándwich de miga), which are crustless, thinly sliced white bread sandwiches with different egg salad-esque fillings. Also milanesas and empanadas! Would love to see your professional chef’s take on how to make those classic dishes.
I love green olives w/ pimentos in my egg salad!
Capers are good too.
The last one looks soo good
Egg salad 🥪 : “I’m so underrated hehe”
Tuna salad 🥪: “Hold my Kewpie mayo cup”
Ok, but that wire rack hack just rocked my world 🤯 plus Alton Brown would approve of the multitasking function too
I guarantee the egg farts those two were battling each other with was an epic tale of sulfur warfare.
I've always loved your videos, however getting your fur baby in the video just elevated your videos from #1 to now untouchablely awesome 😎
My family’s always done egg and (green) olive salad 😋!
We needed this for Masters week! Would love to see a B man Masters menu remake next April.
Love this idea
I have been wanting to try the JAWS products, and 25% is a damn good deal, thanks!
It's amazing to me that with most things, I'm open to try different variations of it. The exception is egg salad, potato salad and macaroni salad. Those 3 things I like as plain and simple as possible.
That's why they are classics! Maybe if you name these something else, you could try them without any comparisons to the tried and true. Just an idea. 😊
@@pamelamarshall471 Nah. I put it more on the lines of this: Did you ever try a new restaurant where you ordered one thing, got it right and just never ordered anything else because that one item did it for you? For instance we had this really cool restaurant in town, Spanish kitchen tied to a Tex Barbecue. 1st thing I ever ordered was a Cuban, which isn't easy to find in my area... And it was a really good Cuban. So, every time I went, that's what got. Those 3 things on my list are how we make it in a lot of parts of the north east. Simple. No mustard. No vinegar. No extra BS. That was more a German or Polish style.
Not gonna lie I was skeptical going into this thinking "it's just egg salad how good could it be," but man these look like some top-tier egg salads. Gonna have to try these out! Thanks Bri!
Instead of wasting water, do this.
1) Get a regular towel and lay it out on the counter.
2) Take the eggs out of the pot, leave the water. Roll all your eggs on this towel to crunch the shell all over
3) Put all eggs back in the pot
4) Get yourself a couple of pieces of paper towel and lay those in a big bowl or a flat pan
5) Get yourself a little bowl for the egg shell trash
6) Start peeling the shell off each egg under water in the original pot, capture as much of the shell as you can, put that debris in the trash bowl, and use the water in the pan to softly wash your eggs of any additional shell pieces
7) Place each egg on that dry paper towel bowl/pan you have waiting
Win and no more water wasted!
Looks delicious! I've made tamago style egg salad before, but I've never used dashi with it. I’ll definitely have to next time I make it.
My secret to the Best egg salad... A few threads of saffron. Elevates the already existing flavors and adds a light complexity leaving everyone wondering "What *IS* that??"
Nice video. :) The first two look great and I'll definitely try them, but maybe a tiny bit less wet. The third one... well, I doubt I'll try that one. I'd probably reduce some of the salt and sugar. +10 points for the wire rack method though. I've never even thought to do that but it makes total sense.
Man used a nation of water for a few eggs. Pouring ice into hot water...is kinda working hard both ways. Just scoop the eggs into a new pot and then add the ice water. For me I skip the whole thing and just microwave my eggs. Why need perfect eggs if chopped anyways? Just microwave in pulses and stir occasionally. And mayo switch to Kewpie. The rice vinegar makes the difference.
I leave the eggs in the pot, put them in the sink, pour out most water & run cold water until they are no longer warm at all, then leave them in the cold water for a bit.
I was excited for this because of Union Loafers egg salad lol.
The 'dropped egg to sponsor' segue was cool. Plus those Jaws products do look good.