These long form videos are helping me get through my super boring chemo sessions. I cant taste right now, but i should be cancer free in a month. My recipe list is goin crazyyyyy Update: Officially cancer free as of Friday September 6th 2024! The US healthcare system has bankrupt me at 26 years old, but other than that we're thriving!
Have you got Josh’s cookbooks? I highly recommend both of them. I started making my own bagels from his video recipe before the plague hit. They were such a hit with my family that I started keeping a 4cup Ziploc container with the dry ingredients measured out (except for the yeast) at the ready. While my mixer works on the dough, I weigh out the dry ingredients for the next batch. I even wrote the weights of each ingredient on the container so I didn’t need to go back to the video. Now he’s got the bagel recipe in the second book.
@ItsJustLisa I do! I actually have 2 copies of his second 😂 I've been making his recipes for a couple years now actually. I moved from Illinois to Kentucky, showed these southerners how a "Yankee" makes biscuits using Josh's recipe. Blows their mind every time.
Notes :0 (don't mind mee) 1:23 sunny side up 2:13 fried egg 4:52 soft and hard boiled 8:22 chili oil egg 8:53 tiger egg 11:43 sweet and sour egg 12:25 mayak egg 16:03 tornado egg 18:03 egg drop soup 18:59 egg foo young ...
I was thinking the same, the dude was like screw you josh, you dirty another pan we are fighting. Even towards the end he was just like.....this whole idea was a bad idea. Wonder if he has eaten eggs since making/producing this video.
All I can think about is the stupidity of Joshua using Bud Light in making one of the “viral“ recipes, and having the gall to say along with it “but it ain’t Texas without a lil’ ice cold freedom in there.” It’s as if he was either asleep over this last year, or he’s trolling his viewers. Imagine promoting Bud Light in 2024. What a clown.
My husband is from Spain and my mother-in-law taught me how to make tortilla. They don’t broil it, she has a special lid to flip it in the pan and then cook on the other side. She said you can also use a large plate to flip it. Absolutely delicious. I can’t wait to try some of the other methods you have shown here 🙏
I was also disappointed at Joshua's take on the Spanish tortilla. The method was wrong, the finished product looked dry and way too thin for an authentic tortilla. I hope he does it again in the future, showing what an amazing dish it really is.
@@hdfh66 Same here, very disappointed with the wrong method. He should watch Chef James Makinsons' channel and learn how to really make an authentic Spanish tortilla.
@@carlostello9403 they sure can. But with tortilla it's a bit like with carbonara. Done right it's absolutely amazing. And the best ones are the thick ones with a creamy core melting as you serve it
Hot tip for the sunny side up from a Chinese girl who loves her eggs: when you cover the pan with a lid at the very end, simply add a dash of water and the steam will help cook the egg whites much better!
8:54 You can make curry from that kind of egg just need boiled potato smash it season it with what ever you want. For aromatic sliced or dice onion, garlic and ginger after it aroma comes then put 1 or 2 tomato (you can dice it if you want). when the tomato is softened put your smashed potato in mix it then put water and the egg or any hard boil egg that are fried(any amount) then boiled it to gravy consistency.
@@justradiclesandco try it this are the steps: 1. Boiled egg (preferable hard boil) and 1 or 2 big potato to fork tender. 2. If u boiled the potato skin on then peel it then smash it. 3. Dice onion, garlic, ginger and tomato (whatever amount you want). 4. Put oil in pot not to much fry the egg, once the egg is golden brown take it out then put dice onion, garlic and ginger wait for the aroma to come out then put tomato then seasoning like salt, turmeric powder, 5 spice. 5. when tomato soften put your smashed potato in mix it well wait few minute then put water in mix it after it is mixed then put your fry boiled egg. 6. Let the water boil to thicken the curry then its done or if u want you can put chopped coriander after the curry is thicken.
Hi ! I’m from France, and we have a dish called « œufs à la Florentine » which is very different from what you’ve shown in your video. It is a sort of baked casserole with spinach, béchamel and eggs either broiled or hard boiled. Another French classic and very simple way of having eggs is « œuf à la coque ». You just boil an egg for 3 minutes, place it on an egg cup (called coquetier), cut out the top of the egg with a knife, add salt and paper, and then you dip toasted baguette fingers with butter on eat called « mouillettes ». It’s a very quick dinner dish that’s a typical childhood memory for me. And fun fact, we actually tried this with an Ostrich egg, which is massive, it took 37mn to have it cooked with the yolk style runny, and it was eough to feed between 5 and 7 people. It was very fun to share this all together, everyone was dipping large pieces of baguette in it.
No omurice in this list? Uncle Joshua overlooking the harmony of fried rice and eggs, together. That said, huevos rancheros also seems like a bonafide classic. Seriously though, this video was great, and i almost died laughing at the Foreman grill egg. Thanks for a couple new ideas to try!
Josh at the start of all this: "Eggs are some of the best things ever in cooking". Josh at the end of this shoot: "I don't want to see another egg for the next six months"
It'd be amazing if you could add chapters to this so we can jump to a section (basic, viral, etc) or even a specific recipe. Would love to refer back to this video next time Im cooking breakfast!
@@markarbar2226it’s the creators responsibility to keep viewer retention and watch time as high as possible and timestamps would ruin that in the algorithm with ppl skipping large portions of the video
Seeing a Spanish tortilla being broiled and without onions kills my soul. The sweetness of the onion is what really, really makes a Spanish tortilla what it is imo.
Traditionally, a Spanish tortilla is just potatoes and eggs, but onion is often added outside of Spain. Not normally broiled but i can see the appeal since you don’t have to flip it in the pan.
@@mmasque2052 Personal preferences. Onion is very comon in tortilla here. In each supermarket you can choose between tortilla with or without onion. What is more important is that this is just not how you do it. Poor souls of all the Spanish people that will ever see this video.
Gotta aplaude the effort. It IS a great video with valuable and useful info and I'm sure there's been some research for SOME recipes. BUT, he's clearly never seen a spaniard making a tortilla nor consulted a proper recipe. The method was wrong beginning to end. You never pour the eggs on the pan where you fried the potatos, also you don't just fry the potatos, they need to be cooked slowly so they soak up the oil and get soft. You can get some onions in there too if you like (it's optional but delicious in my opinion) and let them caramelize. Then you scramble some eggs and a few extra yolks, mix everything in a bowl and let it sit for a bit (the eggs will warm up thanks to the residual hit of the potatos and the mixture will be bound together becoming almost like a butter) before you form the ommelette and flip it quickly. The outside gets sealed and the inside stays soft and creamy with the eggs almost runny. And the part when he took it to the oven... Man, that's lazy and just wrong. I just hope nobody follows his instructions... Butchered it.
I love you. Im going through yt egg recipes where it takes 3 minutes to stir 2 eggs. I come to you, and its 100 ways in 46 minutes. Ty for being here, ty for your effort, genius, and intelligence.
That isn't unique to the US, most countries have a joke about cooking eggs on the asphalt during the summer. (basically any tropical country does a version of this joke). Some xenophobic jokes vary saying the neighboring country eats fried chicken because of pigeon roadkill during the summer.
Takes a true American to be stupid enough to think the world went thousands of years cooking eggs to never do it on hot rocks and surfaces anywhere else except the place that’s not even 300 years old
This video is so good, the Bon Appetite video from years and years ago about every way to cook an egg was what initially got me into cooking in high school, so it’s fun getting this video years later bringing my hobby full circle
depends on why and how it got warm. IF it is warm because it is freshly made with still warm eggs then great but if it's warm because it was chilled then got warm after sitting out then that is a nope.
Some methods of culling that do not involve anaesthetics include: cervical dislocation, asphyxiation by carbon dioxide, and maceration using a high-speed grinder. Maceration is the primary method in the United States. Maceration is often a preferred method over carbon dioxide asphyxiation in western countries as it is often considered as "more humane"
Was not searching for this at all, but yt randomly recommended it to me I thoroughly enjoyed this, watched and listend while crocheting a denim placemat, and learned about how little I knew about egg cooking options lol... and somehow my crochet speed increased quite a bit! 😂 Thanks again 😊
The versatility of the egg is amazing. I love that everyone has a slightly different way of making, for example, their own perfect scrambled eggs with tiny unique differences. For example, I use sour cream in my egg mix for a fluffy, tangy filler, some people use water or cream, some people prefer it more dry and some more runny... But I agree that the poached egg is superior and I had never seen an "egg coddler" before this video, gonna order some for lazy semi poached eggs 😂
I first saw them as silicone egg poachers. Even though they're silicone they stick to eggs, so give them a good coat of oil or butter first. Fallow just did a video on poached eggs and they did a similar thing, but with a ladle, and they submerged it. The perfect dome is attractive in a way.
Poached is my all time fave, and I’ve always struggled to make it because I knew the basics of the method, but now thanks to this video, I understand the best way to do it. The whirlpool from the middle is key. 🎉
If you own a microwave you can poach them in a microwave. Get a microwave egg cooker, fill it with a little water, microwave the water for 30 seconds. In the meantime, crack your egg into a fine mesh strainer. It will drip, put it over a cup or the sink. But it will give you a more whole egg without a lot of strings. After a minute or so, add it to your water. Close the lid and then microwave it for NO MORE THAN 30 seconds! I would check it's doneness at abojt 15 seconds but that's optional
@@flyingdolphin1015Microwaving is too inconsistent and too difficult to scale up. The secret to a good poached egg has nothing to do with whirlpool methods or vinegar - restaurants just use very fresh eggs because they have a Hugh turnaround. Buy a fresh egg and it'll more or less poach itself
The real key is cracking it to a container first so that you can dump it into the water quickly. Of course you need the whirlpool and the water must be boiling. I didn't even know you are supposed to use vinegar. I do it without it just fine
@@Stay_away_from_my_swamp_water I think people just old eggs to be honest. You can take an egg fresh from a hen's ass and crack it straight into the water and it'll make a perfect poached egg every time
What About HUEVOS RANCHEROS ??? is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms... and chez Moi ! Also surprised not to see a splash of water added to the frying pan before being covered; to (nicely) finish off the undercooked sunny side up fried egg. Everybody post what your favourite egg is... mine: croque madame rules!
I stumbled onto you a few months ago.. since then, you've become a favorite. Thanks for the info, given in a highly entertaining way. I'm being educated and enjoying it!
Toad in a hole is sausages cooked in Yorkshire pudding batter. The egg dish you made goes by a lot of names (egg in a basket, bird's nest, etc) but I've never heard it called Toad in a hole.
Came straight to the comments looking for this. I'm American but have lived in Europe with a lot of UK friends, and I have never once heard anyone anywhere in my entire life refer to that dish as Toad in a hole. Toad in a hole is a completely separate thing as OP described, and I've never heard the name misused before.
I cried when you made the toad in the hole option. Please make a proper toad in the hole with sausages and caramalised onions for your viewers. One of Englands finest recipees. Edited to say i love what you are doing :)
I think it's a difference in terminology rather than Josh confusing the British toad in the hole with what he made. I call what he made a dragon's eye, but there are lots of names for it. He just made something that shares the same name in parts of the world. He ain't confusing sausage in batter with egg :)
I swear Josh I have never been so dissapointed and heartbroken by any of your recepies, but what the actual heck is that Spanish Tortilla bro what are you doing?!?
What are the horrors of egg industry? The stench of ammonia and feces hangs heavy in the air, and disease runs rampant in the filthy, cramped sheds. Many birds die, and survivors are often forced to live with their dead and dying cagemates, who are sometimes left to rot. The light in the sheds is constantly manipulated to maximize egg production.
For part of this, you could have called the video, "How to deal with an abundance of boiled eggs"! The coolest way I ever cooked an egg was in a paper bag... I learned this technique at a Boy Scout convention, and used it once when I took my dad out fishing for Fathers day. You line the bottom of a brown paper lunch sack with a couple strips of bacon, crack 2 eggs over the top of the bacon, then rollup the top of the sac to seal it. Place immediately atop hot coals/embers (not flame!) and move it to fresh coals every minute or two. The Bacon cooked up crisp and you get a fried egg on top. The bag surprisingly doesn't catch fire, until you are done with your meal, crumple it up and chuck it back into the fire! What's funnier still is the crowd it gathers in disbelief at what they are seeing.
I know this video is already crazy long, but as someone who has learned to trust your taste, having some reaction to things beyond "huh. that looks ok." is incredibly valuable. much love. keep making.
Amen to that! I'm tired of all this "listing and ranking" shit. In defiance my hand has hovered over the unsubscribe button. More than a handful of times recently. Including today. But I'm going to give him a few more chances.
No hate but why would he bother? People clearly find these videos entertaining (myself included), there’s no indication that he doesn’t enjoy making them and clearly he’s doing well for himself because of it. Recipe development is a long, time-intensive process that he probably wants to dedicate to his cook books where they likely make more money than UA-cam
Re: Gadgets Microwave egg cookers are clutch for college dorm rooms and military barracks bc neither I had were ever equipped with a stove or oven. Gotta do what ya gotta do.
Hey josh you forgot this thing that Aussies use to do called a miners breakfast. The miners breakfast was a fresh schooner of tap beer with a raw egg dropped into it
There is also a recipe called "grilled eggs" where you poke a toothpick into an egg with shell on, swirl it around until the egg is scrambled and then grill it
Thanks for the great video! My favourite way to eat eggs is to whip the whites until stiff with a bit of salt and CoT and then bake into a "bread" and then whip the yolks until thick and voluminous and use as a dipping sauce for the egg white "bread". Really good!
13:08 I've never heard that called 'Toad in the hole' before! I've heard that dish called a few things, but I grew up with 'egg in a basket' and 'Bullseye'.
Let's be real, it probably gets tossed, not everything can be donated. Also it's more like 100 dishes, as the eggs are cooked in the same way later on.
Thank you so much for demonstrating the egg. My favorite is the egg toast. This has been my go to since I needed to get rolling early. I also like the steam egg. This segment has been very good since I often am down with respiratory issues so this keeps me comfortable for the day. And It was so much fun on a nothing budget. lol 😂
Pickled eggs should be made with distilled vinegar to stay white and Toad in the hole is sausages(or various offal) baked in a Yorkshires style batter, enjoyed the video though 👍
For the shakshuka, you can add meat (not a requirement) , like shrimp or a type of sausage (usually here we do it with merguez sausage), and don’t forget to include some peppers in it (Traditionally we don't put cheese in it though, the basic recipe is usually just made with tomatoes, peppers, onions, garlic, and spices.) for my personnal taste harissa is a must.
I may be a horribly uncultured person, but I feel like some of these "classic" recipes belonged in the viral category instead. I've never heard of scalloped eggs or cloud eggs outside of TikTok.
Growing up we called the toad in a hole dish ‘eggs in a nest’. That’s what my nana always called it. Anyways, now I have a few new egg dishes I can’t wait to try! Joshua always does a great job with these videos.
Am I the only one that is wholly revolted by soft scrambled eggs? Like, yes, it's the "fancy, high class" ways to serve scrambled eggs, but I just can't do it😅😅
It's all about the texture for me, I know it's just as safe as eating the yolk (which I love), I just can't handle the texture. I need some form of crunch, not pure mush.
(Don't look at my comment I'm just time stamping the ones I want to do) 10:46 - Viral Egg Sandwich 13:09 - Toad in the Hole 15:25 - Country Style Omelet 22:45 - Quiche 33:26 - NYC Bodega Sandwich 35:24 - Microwaved Scrambled Eggs
I'm so glad I found this video I always have dozens of eggs in this house and you've brought a whole new meaning of how to eat eggs. I'm gonna try some.
When I was a teenager, I didn't know how to cook really (and still don't, to be honest) but I invented an egg dish that I've since learnt is akin to a very simple, over cooked, broken frittata. I'd call them "egg nuggets" and (for 1 person with no side dishes) they were 4 large eggs (lightly mixed until fairly uniform), a dash of milk, a handful of grated cheese and 50-100g of diced ham (precooked in the same fry pan). I'd put it all in a small fry pan on the lowest stove heat I could and just leave it for a bit while washing up and stuff. Every few minutes, I'd go back to the stove and use a spatula to get the more cooked bits of egg off the bottom of the pan, letting the raw stuff cook more, aiming to make it all cooked solid. I would break it up into large bite sized chunks along the way, hence the "nuggets". It was done when top and bottom of each chunk was a golden brown and each chunk was solid with no raw egg left in the pan. Because of my sensory issues, I'm not a big fan of seasoning in general so I never put salt or pepper (pepper, even in the smallest amounts, burns my mouth out anyway) so many would consider it quite a bland dish, but I'm still proud of it over 20 years later. We still have it every now and again and it holds up well.
I don't understand how you can call this every way to cook an egg while leaving out huevos rancheros and omurice. (And before you defend the omurice as already covered because you did French omelette, then why did you show eggs benedict followed by eggs florentine?) Also, toad in the hole is a British food involving sausage, what you are calling toad in the hole is actually called bullseye or eggs in a basket.
How long did this take you? These videos are crazy in the amount of work, but I can't stop watching. Thanks for the hard work. By far the best and most interesting cooking videos on the internet.
I know of a couple variations of hard scramble, both of which feature the use of a measuring cup. Variation 1 (Omelet but wrong, on purpose): Crack the eggs into the measuring cup (I personally haven't used more than 6 eggs with this one), but between your first 2 or 3 eggs, add a seasoning of your choice (keeping in mind that these haven't touched cooking heat yet), and I recommend seasoning again after all the eggs are in the cup, so you have 2-3 distinct seasonings in there before whisking (this should distribute the seasoning evenly throughout the eggs) Once the eggs are beaten, use a cooking oil of your choice (I recommend butter or a nondairy variation) to coat the bottom of a metal pan, at medium heat, and when the bottom is coated, pour the eggs mixture in. Let the eggs cook without stirring until you notice the bottom layer of eggs is cooked, then start moving the eggs around, and keep moving the eggs around until you can be sure that all of the eggs are cooked, then take the pan off of heat, and plate the scrambled eggs. Variation 2 (Oh god, the microwave is implicated): Coat the measuring cup with a cooking oil of your choice (for this variation, I'm presuming it's one that's already a liquid), and put in your eggs (presumably 2), beat them and put them in the microwave for 2 minutes, observing carefully so you can stop it if they finish early, or add time as needed, dependent in part on your microwave's wattage. Make sure to use gloves when getting the measuring cup from the microwave. If the eggs aren't cooked enough, make sure to move them around with a spatula of your choice before returning it to the microwave.
A friend of mine years ago showed me how he made migas. He took fresh corn tortillas, cut them coin sized, and fried them in butter. When crisp added the scrambled eggs to mix, then the cheese and Pico De Gallo was topped on after.
I love my pressure cooker for boiled eggs, living in Texas I hate boiling water in the summer bc it heats up the kitchen so much. I can do a whole dozen for the week quickly and with minimal effort
Thank you for being the first person I've seen on UA-cam who actually tries to scramble eggs in a microwave instead blasting them for three minutes straight. The pan version is superior no doubt, but it's just so frustrating to see supposed chefs skip proper cooking methods for the funni.
When my mom didn't want to make dinner (which was rare), she would sometimes boil some noodles, throw them in a pan with butter, get that all coated and then beat in a few eggs. This was so so good and comforting!
I love a lot of things about the sous vide poached egg. First, that looks great and about as perfect as it'll get, plus you can do multiple at the same time. But what I really love is that it takes 45 minutes + icing time, and you call it "instant poached egg." I do not think that word means what you think it means. 😉 That said, it made your top 3 techniques, and so I'm going to trust your strange definition.
All those viral recipes taught me is that people get bored and try way to hard or not hard enough in the kitchen. That middle ground is where good things could come from, but viral doesn't have it. "WhY cAn'T pEoPlE dO iT iN a PaN?" Because some people are too busy learning other skills in life that cooking technique is not one of them haha. Standard UA-camr.
These long form videos are helping me get through my super boring chemo sessions. I cant taste right now, but i should be cancer free in a month. My recipe list is goin crazyyyyy
Update: Officially cancer free as of Friday September 6th 2024! The US healthcare system has bankrupt me at 26 years old, but other than that we're thriving!
Good health bro. Cancer sucks. Heal fast
@celestwarrior sucks big time! But things are going well, im 26 so things could be a lot worse.
Have you got Josh’s cookbooks? I highly recommend both of them.
I started making my own bagels from his video recipe before the plague hit. They were such a hit with my family that I started keeping a 4cup Ziploc container with the dry ingredients measured out (except for the yeast) at the ready. While my mixer works on the dough, I weigh out the dry ingredients for the next batch. I even wrote the weights of each ingredient on the container so I didn’t need to go back to the video. Now he’s got the bagel recipe in the second book.
@ItsJustLisa I do! I actually have 2 copies of his second 😂 I've been making his recipes for a couple years now actually. I moved from Illinois to Kentucky, showed these southerners how a "Yankee" makes biscuits using Josh's recipe. Blows their mind every time.
@@TonyKenobi66, definitely try the bagels. They’re really good. I also love his burger bun recipe.
Notes :0 (don't mind mee)
1:23 sunny side up
2:13 fried egg
4:52 soft and hard boiled
8:22 chili oil egg
8:53 tiger egg
11:43 sweet and sour egg
12:25 mayak egg
16:03 tornado egg
18:03 egg drop soup
18:59 egg foo young
...
Timestamps because someone asked. Should be all of them
Basics:
0:30 Over Easy
0:52 Over Medium
1:06 Over Hard
1:22 Sunny Side Up
2:12 Fried Egg
3:18 Wok Fried
3:57 Soft Scramble
4:42 Hard Scramble
4:51 Soft Boiled/Hard Boiled
5:22 Steamed
5:43 Coddled
6:09 Baked
6:32 Broiled
6:48 Poached
Viral:
7:33 Feta Eggs
7:51 T-Shirt Egg
8:22 Chili Oil Eggs
8:52 Tiger Eggs
9:24 Twice Cook Eggs
9:41 Garlic Butter Eggs
10:09 Cajun Boiled Eggs
10:33 Heavy Cream Eggs
10:45 Egg Sandwhich
11:11 Paratha Egg Wrap
11:42 Sweet & Sour Eggs
12:00 Pesto Egg
12:08 Breadcrumb Eggs
12:24 Mayak Egg
12:51 Deep Fried Egg
13:09 Toad in the Hole
13:33 Egg Toast
13:58 Chinese Tomato Egg
Classic:
14:35 Creamed Eggs
14:47 Souffle Omelette
15:07 French Omelette
15:24 Country Style Omelette
16:03 Tornado Egg
16:27 Egg Crepe
16:53 Migas
17:14 Tamagoyaki
18:01 Egg Drop Soup
18:34 Ice Cream Base
18:59 Egg Foo Young
19:38 Indonesian Soy Sauce Fried Egg
19:59 Cilbir
20:24 Menemen
20:47 Jidan
21:06 Cloud Egg
21:37 Souffle Egg
22:15 Frittata
22:46 Quiche
23:16 Shirred Egg
23:42 Breakfast Strata
24:13 Spanish Tortilla
24:40 Shakshuka
25:07 Croque Madame
25:27 Scalloped Eggs
25:53 Cured Egg Yolks
26:42 Pickled Eggs
27:16 Tea Eggs
27:58 Deviled Eggs
28:24 Eggs Jeanette
28:52 Egg Salad
29:18 Prairie Oyster
29:30 Egg Cutlet
29:59 Son In Law Egg
30:28 Scotch Egg
30:53 Eggs Benedict
31:11 Eggs Florentine
31:22 Breakfast Taco
31:38 Chawanmushi
32:06 Gyeranjjim
32:37 Chinese Steamed Egg
32:49 Egg McMuffin
33:01 Egg Sandwhich
33:26 NYC Bodega Sandwhich
Gadget:
34:11 Air fryer
34:29 Egg Rollie
34:39 Omelette Pan
35:04 Microwave Poacher
35:43 Griddle
36:13 Rapid Egg Cooker
36:33 Grilled
36:41 Cold Smoked Egg
36:53 George Foreman
37:20 Sous Vide
37:49 Pressure Cooker
38:08 Egg Bite Cooker
38:22 Slow Cooker
38:37 Blow Torch
38:47 Two-Side Omelette Cooker
39:14 Dehydrated Egg
39:30 Rice Cooker
39:38 Egg Poacher Pan
40:00 Poached in Plastic Wrap
40:32 Waffle Maker
40:43 Pizza Oven
Bless you
This should get pinned
Thank you!
Bro sat for 40 minutes doing this
Thanks buddy.
All i can think about is that the guy washing those pans, ramekins, and frying pans was the real hero ❤🎉
I was thinking the same, the dude was like screw you josh, you dirty another pan we are fighting. Even towards the end he was just like.....this whole idea was a bad idea. Wonder if he has eaten eggs since making/producing this video.
All I can think about is the stupidity of Joshua using Bud Light in making one of the “viral“ recipes, and having the gall to say along with it “but it ain’t Texas without a lil’ ice cold freedom in there.” It’s as if he was either asleep over this last year, or he’s trolling his viewers. Imagine promoting Bud Light in 2024. What a clown.
@@one-eyepadidally8449imagine typing all that over a beer, ur the real clown LOL
Nah, the real hero is the one eating all that food
My husband is from Spain and my mother-in-law taught me how to make tortilla. They don’t broil it, she has a special lid to flip it in the pan and then cook on the other side. She said you can also use a large plate to flip it. Absolutely delicious. I can’t wait to try some of the other methods you have shown here 🙏
I was also disappointed at Joshua's take on the Spanish tortilla. The method was wrong, the finished product looked dry and way too thin for an authentic tortilla. I hope he does it again in the future, showing what an amazing dish it really is.
@@hdfh66 Same here, very disappointed with the wrong method. He should watch Chef James Makinsons' channel and learn how to really make an authentic Spanish tortilla.
@@hdfh66I’m pretty sure they can be on the thinner side, the problem was how burnt it was 😢
@@carlostello9403 they sure can. But with tortilla it's a bit like with carbonara. Done right it's absolutely amazing. And the best ones are the thick ones with a creamy core melting as you serve it
Hot tip for the sunny side up from a Chinese girl who loves her eggs: when you cover the pan with a lid at the very end, simply add a dash of water and the steam will help cook the egg whites much better!
Love how Josh just gets angrier throughout the video. Too many eggs man!
I kinda thought the same thing. Almost like you could see his will to live lessen the more eggs he cooked.
Glad I'm not the only one who noticed this 😂
yep, but he left the worsts for the finale, I could feel his anger
Goo goo ga joob.
Honestly why would you even care?
8:54 You can make curry from that kind of egg just need boiled potato smash it season it with what ever you want. For aromatic sliced or dice onion, garlic and ginger after it aroma comes then put 1 or 2 tomato (you can dice it if you want). when the tomato is softened put your smashed potato in mix it then put water and the egg or any hard boil egg that are fried(any amount) then boiled it to gravy consistency.
That sounds so tasty!
@@justradiclesandco try it this are the steps:
1. Boiled egg (preferable hard boil) and 1 or 2 big potato to fork tender.
2. If u boiled the potato skin on then peel it then smash it.
3. Dice onion, garlic, ginger and tomato (whatever amount you want).
4. Put oil in pot not to much fry the egg, once the egg is golden brown take it out then put dice onion, garlic and ginger wait for the aroma to come out then put tomato then seasoning like salt, turmeric powder, 5 spice.
5. when tomato soften put your smashed potato in mix it well wait few minute then put water in mix it after it is mixed then put your fry boiled egg.
6. Let the water boil to thicken the curry then its done or if u want you can put chopped coriander after the curry is thicken.
Dimer jhol sera
@@eric-j2v Sweet! Thanks!
Are you talking about tomato khut?
Hi ! I’m from France, and we have a dish called « œufs à la Florentine » which is very different from what you’ve shown in your video. It is a sort of baked casserole with spinach, béchamel and eggs either broiled or hard boiled.
Another French classic and very simple way of having eggs is « œuf à la coque ». You just boil an egg for 3 minutes, place it on an egg cup (called coquetier), cut out the top of the egg with a knife, add salt and paper, and then you dip toasted baguette fingers with butter on eat called « mouillettes ». It’s a very quick dinner dish that’s a typical childhood memory for me. And fun fact, we actually tried this with an Ostrich egg, which is massive, it took 37mn to have it cooked with the yolk style runny, and it was eough to feed between 5 and 7 people. It was very fun to share this all together, everyone was dipping large pieces of baguette in it.
Du coup, tu en manges des oeufs, wesh?
No omurice in this list? Uncle Joshua overlooking the harmony of fried rice and eggs, together. That said, huevos rancheros also seems like a bonafide classic. Seriously though, this video was great, and i almost died laughing at the Foreman grill egg. Thanks for a couple new ideas to try!
I was expecting it too but I think Josh just didn't have the time to perfect it.
Also raw egg beaten into hot rice or hot cauliflower rice
Josh at the start of all this: "Eggs are some of the best things ever in cooking".
Josh at the end of this shoot: "I don't want to see another egg for the next six months"
It'd be amazing if you could add chapters to this so we can jump to a section (basic, viral, etc) or even a specific recipe. Would love to refer back to this video next time Im cooking breakfast!
agreed
You can do it yourself?
@@GuardiansCreed But why? It’s the creator’s responsibility.
@@markarbar2226fr
@@markarbar2226it’s the creators responsibility to keep viewer retention and watch time as high as possible and timestamps would ruin that in the algorithm with ppl skipping large portions of the video
Seeing a Spanish tortilla being broiled and without onions kills my soul. The sweetness of the onion is what really, really makes a Spanish tortilla what it is imo.
Lets pray Forocoches doesn't find this video....
That's an awful recipe he gave. Absolutely butchered it
Traditionally, a Spanish tortilla is just potatoes and eggs, but onion is often added outside of Spain. Not normally broiled but i can see the appeal since you don’t have to flip it in the pan.
@@mmasque2052 Personal preferences. Onion is very comon in tortilla here. In each supermarket you can choose between tortilla with or without onion. What is more important is that this is just not how you do it. Poor souls of all the Spanish people that will ever see this video.
Gotta aplaude the effort. It IS a great video with valuable and useful info and I'm sure there's been some research for SOME recipes. BUT, he's clearly never seen a spaniard making a tortilla nor consulted a proper recipe. The method was wrong beginning to end.
You never pour the eggs on the pan where you fried the potatos, also you don't just fry the potatos, they need to be cooked slowly so they soak up the oil and get soft. You can get some onions in there too if you like (it's optional but delicious in my opinion) and let them caramelize. Then you scramble some eggs and a few extra yolks, mix everything in a bowl and let it sit for a bit (the eggs will warm up thanks to the residual hit of the potatos and the mixture will be bound together becoming almost like a butter) before you form the ommelette and flip it quickly. The outside gets sealed and the inside stays soft and creamy with the eggs almost runny.
And the part when he took it to the oven... Man, that's lazy and just wrong. I just hope nobody follows his instructions... Butchered it.
I love you. Im going through yt egg recipes where it takes 3 minutes to stir 2 eggs. I come to you, and its 100 ways in 46 minutes. Ty for being here, ty for your effort, genius, and intelligence.
This is by far, my favorite video you have done. I have been trying different methods all week.
Josh you forgot one method unique to the USA...
A tin rooftop/asphalt road in the arizona summer 😂🤣
😂😂😂😂😂😂
I was really expecting this one since he is from Texas!
That isn't unique to the US, most countries have a joke about cooking eggs on the asphalt during the summer. (basically any tropical country does a version of this joke). Some xenophobic jokes vary saying the neighboring country eats fried chicken because of pigeon roadkill during the summer.
Takes a true American to be stupid enough to think the world went thousands of years cooking eggs to never do it on hot rocks and surfaces anywhere else except the place that’s not even 300 years old
eh, that's more of a regional dish. lol
This video is so good, the Bon Appetite video from years and years ago about every way to cook an egg was what initially got me into cooking in high school, so it’s fun getting this video years later bringing my hobby full circle
At least with this one, Josh isn't using a car to cook an egg.
bookmarks
0:30 over easy/medium
1:30 sunny side up
6:50 poached
7:30 feta
8:23 chili oil
10:33 heavy cream
10:47 viral egg sw
11:11 paratha egg
14:00 chinese tomato egg
15:08 french omelet
15:26 country style omelet
20:00 cilbir
20:24 menemen
22:16 frittata
24:13 spanish tortilla
24:40 shakshuka
25:54 cured egg
28:50 egg salad sw
30:54 benedict
32:50 mcmuffin
33:00 basic sw
33:25 bodega
The face i was making during the "pesto eggs" only to hear you say "i hate this" after they were done absolutely made my day.
We in the southern USA can never underappreciate egg salad. Hard part is keeping it cold at the picnic. Nobody wants warm egg salad. 😊
I like adding finely chopped celery or Persian cucumber for added crunch
depends on why and how it got warm. IF it is warm because it is freshly made with still warm eggs then great but if it's warm because it was chilled then got warm after sitting out then that is a nope.
They don’t have coolers in the South? 😉😂
@@saiyantwan Another possibility, the egg salad is in a sandwich, and the egg salad got warmed in the process of toasting the sandwich
Some methods of culling that do not involve anaesthetics include: cervical dislocation, asphyxiation by carbon dioxide, and maceration using a high-speed grinder. Maceration is the primary method in the United States. Maceration is often a preferred method over carbon dioxide asphyxiation in western countries as it is often considered as "more humane"
Seller: "How many eggs would you like to buy sir?" Josh: "Yes"
Gaston been drooling ever since this came up
Was not searching for this at all, but yt randomly recommended it to me
I thoroughly enjoyed this, watched and listend while crocheting a denim placemat, and learned about how little I knew about egg cooking options lol... and somehow my crochet speed increased quite a bit! 😂
Thanks again 😊
Just watched you cook eggs for 41 minutes and loved every minute of it great video
The versatility of the egg is amazing. I love that everyone has a slightly different way of making, for example, their own perfect scrambled eggs with tiny unique differences. For example, I use sour cream in my egg mix for a fluffy, tangy filler, some people use water or cream, some people prefer it more dry and some more runny... But I agree that the poached egg is superior and I had never seen an "egg coddler" before this video, gonna order some for lazy semi poached eggs 😂
I first saw them as silicone egg poachers. Even though they're silicone they stick to eggs, so give them a good coat of oil or butter first.
Fallow just did a video on poached eggs and they did a similar thing, but with a ladle, and they submerged it. The perfect dome is attractive in a way.
Poached is my all time fave, and I’ve always struggled to make it because I knew the basics of the method, but now thanks to this video, I understand the best way to do it. The whirlpool from the middle is key. 🎉
If you own a microwave you can poach them in a microwave. Get a microwave egg cooker, fill it with a little water, microwave the water for 30 seconds. In the meantime, crack your egg into a fine mesh strainer. It will drip, put it over a cup or the sink. But it will give you a more whole egg without a lot of strings. After a minute or so, add it to your water. Close the lid and then microwave it for NO MORE THAN 30 seconds! I would check it's doneness at abojt 15 seconds but that's optional
@@flyingdolphin1015Microwaving is too inconsistent and too difficult to scale up. The secret to a good poached egg has nothing to do with whirlpool methods or vinegar - restaurants just use very fresh eggs because they have a Hugh turnaround. Buy a fresh egg and it'll more or less poach itself
The real key is cracking it to a container first so that you can dump it into the water quickly. Of course you need the whirlpool and the water must be boiling. I didn't even know you are supposed to use vinegar. I do it without it just fine
@@Stay_away_from_my_swamp_water I think people just old eggs to be honest. You can take an egg fresh from a hen's ass and crack it straight into the water and it'll make a perfect poached egg every time
@@PotatoPirate123 Well I have some old eggs. Gonna try it out and see how it goes
What About HUEVOS RANCHEROS ??? is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms... and chez Moi ! Also surprised not to see a splash of water added to the frying pan before being covered; to (nicely) finish off the undercooked sunny side up fried egg. Everybody post what your favourite egg is... mine: croque madame rules!
I love your tailing off near the end of the video... you're a champion for doing what was most likely days/weeks or work to get this done.
I stumbled onto you a few months ago.. since then, you've become a favorite.
Thanks for the info, given in a highly entertaining way.
I'm being educated and enjoying it!
I didn't expect to see menemen and cilbir in here. Appreciated 🙏
Toad in a hole is sausages cooked in Yorkshire pudding batter. The egg dish you made goes by a lot of names (egg in a basket, bird's nest, etc) but I've never heard it called Toad in a hole.
Cowboy Eggs.
Toad in a hole as used here is a fairly common usage in America, though there are other names.
Came straight to the comments looking for this. I'm American but have lived in Europe with a lot of UK friends, and I have never once heard anyone anywhere in my entire life refer to that dish as Toad in a hole. Toad in a hole is a completely separate thing as OP described, and I've never heard the name misused before.
@@its_clean It's not misused. It's just an American vs. a UK usage,
My mother, who is Texan, calls it Toad in a hole
I cried when you made the toad in the hole option. Please make a proper toad in the hole with sausages and caramalised onions for your viewers. One of Englands finest recipees. Edited to say i love what you are doing :)
I came here looking to see anyone else mentioned toad in the hole. The British one is far superior
Yep I can here to say the same thing. Lol
I have to agree that this one is actually “Eggy in the hole” not toad in the hole. Somebody lied to her 😂
Thank you! The one in the video we just call a Popeye.
I think it's a difference in terminology rather than Josh confusing the British toad in the hole with what he made. I call what he made a dragon's eye, but there are lots of names for it. He just made something that shares the same name in parts of the world. He ain't confusing sausage in batter with egg :)
Really enjoy watching your food videos man. Please keep up the great work!
I enjoy your cooking so much, keep up the great work!!
We called egg cutlet bread balls. Used to use all of the leftover eggs, breadcrumbs, and seasonings from making chicken cutlets. Really love them.
My favorite part of these marathon style videos is where you can tell Josh is tired of cooking the main ingredient and gets snippy
You think they'd learn to film them backwards...
I swear Josh I have never been so dissapointed and heartbroken by any of your recepies, but what the actual heck is that Spanish Tortilla bro what are you doing?!?
It’s like I’m psychic, I just bought a big carton of eggs with the specific intention of teaching myself to cook some egg classics 😄
What are the horrors of egg industry?
The stench of ammonia and feces hangs heavy in the air, and disease runs rampant in the filthy, cramped sheds. Many birds die, and survivors are often forced to live with their dead and dying cagemates, who are sometimes left to rot. The light in the sheds is constantly manipulated to maximize egg production.
@@Zenithx3womp womp
@@Zenithx3 Trust me, I’m aware. Free-range, cage-free eggs only for me.
You can't be serious, I was so in need for this video Josh. Seriously love it THANK YOU
This man is a beast
This is one of the most entertaining and informative cooking videos I've seen in a long time.
For part of this, you could have called the video, "How to deal with an abundance of boiled eggs"! The coolest way I ever cooked an egg was in a paper bag... I learned this technique at a Boy Scout convention, and used it once when I took my dad out fishing for Fathers day. You line the bottom of a brown paper lunch sack with a couple strips of bacon, crack 2 eggs over the top of the bacon, then rollup the top of the sac to seal it. Place immediately atop hot coals/embers (not flame!) and move it to fresh coals every minute or two. The Bacon cooked up crisp and you get a fried egg on top. The bag surprisingly doesn't catch fire, until you are done with your meal, crumple it up and chuck it back into the fire! What's funnier still is the crowd it gathers in disbelief at what they are seeing.
I know this video is already crazy long, but as someone who has learned to trust your taste, having some reaction to things beyond "huh. that looks ok." is incredibly valuable. much love. keep making.
Will we ever get classic Josh video recipes back. It would be nice to go back to basics
Amen to that! I'm tired of all this "listing and ranking" shit. In defiance my hand has hovered over the unsubscribe button. More than a handful of times recently. Including today. But I'm going to give him a few more chances.
No hate but why would he bother? People clearly find these videos entertaining (myself included), there’s no indication that he doesn’t enjoy making them and clearly he’s doing well for himself because of it.
Recipe development is a long, time-intensive process that he probably wants to dedicate to his cook books where they likely make more money than UA-cam
@@FoulOwl2112 Then go watch some other shit. You won't be missed
@@gamerhex7335 Don't be such a weak simp.
@@FoulOwl2112 simp?
ANOTHER AMAZING VID THANKS JOSH❤😊
Re: Gadgets
Microwave egg cookers are clutch for college dorm rooms and military barracks bc neither I had were ever equipped with a stove or oven. Gotta do what ya gotta do.
Hey josh you forgot this thing that Aussies use to do called a miners breakfast. The miners breakfast was a fresh schooner of tap beer with a raw egg dropped into it
There is also a recipe called "grilled eggs" where you poke a toothpick into an egg with shell on, swirl it around until the egg is scrambled and then grill it
added it is almost the same as an omelette just that it is in the shape of an egg and also makes you feel like a cook
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
Love how you still open the white door thing. It makes me feel so happy
0:05 ....defines eggs
💀
Josh you hurt my feelings with that prairie oyster hate lol I feel ALIVE after I do that if im hungover. 😂
Eh i prefer raw
Same
Same
Same, I love the taste of Salmon-ella
Based.
@lasoren
Fun fact the egg is perfectly fine to eat raw. It’s the egg shell that is the part that causes salmonella
Thanks for the great video! My favourite way to eat eggs is to whip the whites until stiff with a bit of salt and CoT and then bake into a "bread" and then whip the yolks until thick and voluminous and use as a dipping sauce for the egg white "bread". Really good!
country omelette and scotch egg my favs but all josh cooks looks awesome!
13:08 I've never heard that called 'Toad in the hole' before! I've heard that dish called a few things, but I grew up with 'egg in a basket' and 'Bullseye'.
I've only called it/heard it called eggs in a nest, but "Bullseye" kinda has a ring to it
When Joshua makes all these dishes, I wonder if his crew has to eat it all, or else does it all get tossed because it's just SO MUCH food.
Let's be real, it probably gets tossed, not everything can be donated.
Also it's more like 100 dishes, as the eggs are cooked in the same way later on.
Dude the George Foreman had me rolling 😂
Plus they never cleaned it. 🤣
Amazing video. Very fun to see so many different techniques.
Thank you so much for demonstrating the egg. My favorite is the egg toast. This has been my go to since I needed to get rolling early. I also like the steam egg. This segment has been very good since I often am down with respiratory issues so this keeps me comfortable for the day.
And It was so much fun on a nothing budget.
lol 😂
Pickled eggs should be made with distilled vinegar to stay white and Toad in the hole is sausages(or various offal) baked in a Yorkshires style batter, enjoyed the video though 👍
„EGGS ARE THE GREATEST INGREDIENT IN HUMAN HISTORY“
*angry 1:33 noises in the background
„EGGS ARE THE GREATEST INGREDIENT IN HUMAN HISTORY“
hold my potatoes
Ask yourself. Do potatoes make eggs better? Or do eggs make potatoes better.
I think it proves eggs are the goat.
For the shakshuka, you can add meat (not a requirement) , like shrimp or a type of sausage (usually here we do it with merguez sausage), and don’t forget to include some peppers in it (Traditionally we don't put cheese in it though, the basic recipe is usually just made with tomatoes, peppers, onions, garlic, and spices.) for my personnal taste harissa is a must.
I absolutely love over medium eggs on my burgers and breakfast sandwiches, somthing about the jammy texture of the yolk is amazing 🤤
I may be a horribly uncultured person, but I feel like some of these "classic" recipes belonged in the viral category instead. I've never heard of scalloped eggs or cloud eggs outside of TikTok.
Youre spendin too much time on Tiktok instead of lerning the classics
@@FerdinandT-rq2xgExactly... They are classic/popular egg dishes.
Tiktok aint the real world buddy..
Guy Fieris worst nightmare are eggs. The man gags every time he sees, hears, or smells them!! 🤣🤣
OK, good reminder to always have eggs to keep Guy at bay! Thanks! Now, how do you repel Jamie Oliver?
@@AnneEliseMorrigan Any sort of authentic Asian cuisine
@@AnneEliseMorriganUncle Roger should do the trick
What do eggs sound like
@@LunarLocust , When an egg is frying etc. Guy says he can point out a frying egg just by the sound.
There is absolutley no way I watched a man cook eggs for 40 minutes
You are incredibly entertaining!! Totally buying all your books!!
Awesome countdown. The egg basics are the best, they taste the best and good for health too.
Adding bacon to a paratha 😭😭😭all my ancestors crying on the combination, nice idea though
Wait, did you really not cover omurice?
The whirlpool egg is omurice without the rice
@@PotatoPirate123 not really. I think he had like 666 attempts and figured out that he can't do it and it didn't get to production 😂
@@DubultaisT yes I agree, I just mean that was the nearest to omurice
Omurice is just a bigger french omelette with larger curds. Technically he did cover it.
@@ShirakoriMiono it's not man
Growing up we called the toad in a hole dish ‘eggs in a nest’. That’s what my nana always called it. Anyways, now I have a few new egg dishes I can’t wait to try! Joshua always does a great job with these videos.
I'm just exhausted after these videos. I miss Josh videos from about 2 years ago.
Am I the only one that is wholly revolted by soft scrambled eggs? Like, yes, it's the "fancy, high class" ways to serve scrambled eggs, but I just can't do it😅😅
You're not the only one. Americans aren't used to soft set eggs. I love them personally.
Yeah he tried to like them but it just feels wrong and I always think I’m eating uncooked eggs
@@Bluepanda3 You're not. ☺️
It's all about the texture for me, I know it's just as safe as eating the yolk (which I love), I just can't handle the texture. I need some form of crunch, not pure mush.
Ive tried it before, texture is weird, but the flavor is incredible
16:53 "WHAT DID HE SAYYY???"
YES, Finally the comment. XD
WHAAATTT
This is probably why he said it slowly and extra clearly lol
@@macarohn Yesssir
Omg i wanted to cry
16:53 YOU REALLY ARTICULATED THAT "MMM" SO IT DIDNT SOUND LIKE THE N WORD xddd
(Don't look at my comment I'm just time stamping the ones I want to do)
10:46 - Viral Egg Sandwich
13:09 - Toad in the Hole
15:25 - Country Style Omelet
22:45 - Quiche
33:26 - NYC Bodega Sandwich
35:24 - Microwaved Scrambled Eggs
can you do 200 methods next? love your videos keep it up!!!
Just one question... How many eggs did you buy for this?
😂😂
i think its 100
@@OIRIOO probably more as some require more than one
man imagine being a chicken and laying eggs just for 100 of them to be in a josh weissman video
Hahaj I wanna meet that chicken and immortalize her!
as if chicken could think a single ounce of ur words
@@homeland1128you must be a chicken because words don’t come in ounces
I'd lay a hundred eggs to be featured in a Josh Weissman vid
way more than 100 eggs were laid to make this video that almost nobody will try to replicate any of the recipes from.
I wish you would have reviewed all of the eggs and given a rating so we can know if it's good enough to cook or not
I feel like you can tell by his tone lol
Hoping for a director's cut with some reviews.
Agree, makes the video kinda feel incomplete
I'm so glad I found this video I always have dozens of eggs in this house and you've brought a whole new meaning of how to eat eggs. I'm gonna try some.
When I was a teenager, I didn't know how to cook really (and still don't, to be honest) but I invented an egg dish that I've since learnt is akin to a very simple, over cooked, broken frittata. I'd call them "egg nuggets" and (for 1 person with no side dishes) they were 4 large eggs (lightly mixed until fairly uniform), a dash of milk, a handful of grated cheese and 50-100g of diced ham (precooked in the same fry pan).
I'd put it all in a small fry pan on the lowest stove heat I could and just leave it for a bit while washing up and stuff. Every few minutes, I'd go back to the stove and use a spatula to get the more cooked bits of egg off the bottom of the pan, letting the raw stuff cook more, aiming to make it all cooked solid. I would break it up into large bite sized chunks along the way, hence the "nuggets".
It was done when top and bottom of each chunk was a golden brown and each chunk was solid with no raw egg left in the pan.
Because of my sensory issues, I'm not a big fan of seasoning in general so I never put salt or pepper (pepper, even in the smallest amounts, burns my mouth out anyway) so many would consider it quite a bland dish, but I'm still proud of it over 20 years later. We still have it every now and again and it holds up well.
IMO, Soft Scrambled is a crime against Humanity.
I'm pretty sure eggs are the potatoes of the animals
I don't understand how you can call this every way to cook an egg while leaving out huevos rancheros and omurice. (And before you defend the omurice as already covered because you did French omelette, then why did you show eggs benedict followed by eggs florentine?)
Also, toad in the hole is a British food involving sausage, what you are calling toad in the hole is actually called bullseye or eggs in a basket.
MADAFAKAAAA SHUT THE FAK UP BEOTHCH. No one cares about you. You were a mistake and your mom should have swallowed you when they were making you
How long did this take you? These videos are crazy in the amount of work, but I can't stop watching. Thanks for the hard work. By far the best and most interesting cooking videos on the internet.
TYSM JOSH I REALLY NEEDED THIS FOR OUR COOKING PROJECT
This video is not great. Bro, give us at least reaction on each method. How should we know which one is the good one?
Videos like these show your depth and skill. You're like a young Alton Brown. Skill and science
I know of a couple variations of hard scramble, both of which feature the use of a measuring cup.
Variation 1 (Omelet but wrong, on purpose):
Crack the eggs into the measuring cup (I personally haven't used more than 6 eggs with this one), but between your first 2 or 3 eggs, add a seasoning of your choice (keeping in mind that these haven't touched cooking heat yet), and I recommend seasoning again after all the eggs are in the cup, so you have 2-3 distinct seasonings in there before whisking (this should distribute the seasoning evenly throughout the eggs) Once the eggs are beaten, use a cooking oil of your choice (I recommend butter or a nondairy variation) to coat the bottom of a metal pan, at medium heat, and when the bottom is coated, pour the eggs mixture in. Let the eggs cook without stirring until you notice the bottom layer of eggs is cooked, then start moving the eggs around, and keep moving the eggs around until you can be sure that all of the eggs are cooked, then take the pan off of heat, and plate the scrambled eggs.
Variation 2 (Oh god, the microwave is implicated):
Coat the measuring cup with a cooking oil of your choice (for this variation, I'm presuming it's one that's already a liquid), and put in your eggs (presumably 2), beat them and put them in the microwave for 2 minutes, observing carefully so you can stop it if they finish early, or add time as needed, dependent in part on your microwave's wattage. Make sure to use gloves when getting the measuring cup from the microwave. If the eggs aren't cooked enough, make sure to move them around with a spatula of your choice before returning it to the microwave.
A friend of mine years ago showed me how he made migas. He took fresh corn tortillas, cut them coin sized, and fried them in butter. When crisp added the scrambled eggs to mix, then the cheese and Pico De Gallo was topped on after.
I love my pressure cooker for boiled eggs, living in Texas I hate boiling water in the summer bc it heats up the kitchen so much. I can do a whole dozen for the week quickly and with minimal effort
Josh I want to watch you try all the recipes you make!! the longer the video the better
Thank you for being the first person I've seen on UA-cam who actually tries to scramble eggs in a microwave instead blasting them for three minutes straight. The pan version is superior no doubt, but it's just so frustrating to see supposed chefs skip proper cooking methods for the funni.
I think its necessary to thank the editor on this one. Honestly very good job
When my mom didn't want to make dinner (which was rare), she would sometimes boil some noodles, throw them in a pan with butter, get that all coated and then beat in a few eggs. This was so so good and comforting!
I love a lot of things about the sous vide poached egg. First, that looks great and about as perfect as it'll get, plus you can do multiple at the same time.
But what I really love is that it takes 45 minutes + icing time, and you call it "instant poached egg." I do not think that word means what you think it means. 😉
That said, it made your top 3 techniques, and so I'm going to trust your strange definition.
OMG the souls vide one make my day.. that’s genius 😀
All those viral recipes taught me is that people get bored and try way to hard or not hard enough in the kitchen. That middle ground is where good things could come from, but viral doesn't have it.
"WhY cAn'T pEoPlE dO iT iN a PaN?" Because some people are too busy learning other skills in life that cooking technique is not one of them haha. Standard UA-camr.