10:08 It's not actually the temperature that regulates the egg laying rate of hens, but rather, the length of daylight. Technically, you can increase winter production with the use of artificial lighting (a practice that is used in commercial egg farms). However, for the sake of our beloved hens, I would not recommend it. Given those sweeties a rest.
It's actually all of the conditions that come along with the winter season. Their egg production is effected just as much by their diet as it is the temperature as it is the hours of light from the sun. The light really doesn't do much for chickens that are exposed to the sunlight all day anyways. The lack of green plants and fresh bugs has the most effect. So if you want your hens to continue laying during the winter increase or add layer pellet feed and decrease their scratch grains. Hens can also stop laying in perfect weather for various reasons. Stress from predators, the loss of the flock master, or too many young aggressive roosters will stop them faster than winter.
None of my flocks I've raised read your manual. Lol I have to agree with the lighting, as mentioned above, because I've done it as my pullets didn't start laying. They were matured enough, but the shorter winter days kept them from laying. I only had a light (with a timer) to extend their light for 1 month. This did the job. As my breeds lay year around, (i listed them previously). No greens or extra feed was given to them, I keep the feeder full 24/7 so that wasn't changed. When my flocks molt I do provide a variety of extra protein sources. But these pullets weren't molting.
it's nice that 1) Mike has evolved over the years (even changed the channel names to show the viewers where he is at now in his life) 2) someone to converse with on his content - as oppose to just being by himself most of the time. you know? someone to bounce off options with. 3) yes! our very own tortang talong (eggplant omelette) made it in the segment. go, ABBY!!!! (lumpiaqueen) * that simple dish can be partnered up and elevated multiple ways. so, there's no one way to do it or eat it. however, what Abby did is the basic one we Filipinos love and enjoy. it's the condiments that makes it more tasty.
15:34 Unless you've been eating a weird version of Kewpie mayo, it has no more sugar (probably less) than other popular mayo brands. Kewpie has a higher percentage of eggs, specifically egg yolks, which is what makes it so creamy and rich.
The tortang talong (eggplant omelette) gets the salt is because it’s almost always paired with white rice and ketchup or tomatoes. But it’s such a comfort food from childhood. ❤
For the Filipino eggplant, that's the basic recipe. It's actually quite easy to roast the eggplants. It only takes a few minutes. We just place them over the stove and roast it over the flames until the skin is black. You can put a cover over it while waiting to cool. That will also help loosen the skin. We usually add some sautéed ground pork over egg+eggplant mixture for a meatier dish. But tomatoes, garlic and onions goes well with it too.
Normally the skin is charred. It adds so much flavor....not sure if they got that.... At home we also add a squeeze of calamansi (calamondine) to cut through the oiliness
@@tanikokishimoto1604 , I've done peppers in a skillet on an electric stove or the charcoal or gas BBQ or a hibachi. It only takes 4 or 5 pieces of charcoal to make a little fire in a hibachi. 💕🌞🌵😷
6:21 for this part, I would do it like chile rellenos. Put it in a plastic bag to steam so you don’t have to peel so much. Also, maybe it’s easier to keep the top attached without putting the entire thing in the grill. Just put it over the direct flame.
I have a freeze drier and 15 chickens. Sooooo, I store all the extra eggs by freeze drying the raw eggs. I scramble the eggs and add to the machine to dry. Once completed, I grind up the dried eggs to a fine powder. They are great for making scrambled eggs, frittatas, and baking. They last for years!
That first one I've been doing them for over 12 months in my air fryer. I have 2 small spring cake pans I put a torilla in it. In a bowl mix 3 eggs, Himalayan salt, black pepper, Australian native pepper leaf, diced tomatoes, chopped shallot, bacon pieces and grated tasty cheese. Put it in my air fryer for 10 to 15 mins. Make a brilliant breakfast, dinner or tea.
Hi Mike! Tip for straining solid foods! (egg salad recipe) Instead of using a spatula use a ladle to press the food through in a circular motion. The big round shape of the ladle fits the strainer better and makes the job less tedious. I use this trick all the time to strain mushy vegetables to thicken soups a little and still get a smooth texture. Love your videos. Ps. I'm excited about your air fryer recipe book!
Love these recipes. As someone that eats eggs everyday, these are some sweet things to try if I ever want to get fancy with it. I normally just make Eggs-over-easy with a good amount of butter, pepper and salt and some salad to go with it, but varying with recipes in the weekend is not uncommon when I have the time. Vegetable filled omelets, scrambled eggs, or adding bacon or spring unions for variety is very easy to do.
When I peel hard boiled eggs, I find it easiest if you pinch the large end of the egg between your finger and your thumb (this is where the air sac is) and pull it down one side. Usually, If you've added vinegar to the water, the rest of the shell will remain intact and you can take the whole thing off in one action. Absolutely love your videos 💖
I always love like Mike never pretends to be above it all. Like he's too elevated for some cheap hack or college meal, he's a multimillionair, but he's still trying to keep it sustainable, with farming. I keep imagining the crazy mind of Josh, 8 years ago if they had an air fryer as acessble as today. Could he make a whole chinese menu under 10 bucks in an air fryer?! That would be ridiculously entertaining to watch.
Regarding the tortillas, if you bake in a thick based pan, you simply have to preheat the pan on the stovetop before you put it in the oven. Ie, do everything you did, but before throwing it in the oven, just heat the pan on the stove top until you hear it start to sizzle, and then put it in the oven. Crispy bottom upcoming.
There's also another use for the separated hard boiled eggs. You can chop the whites as in this recipe, but you mash the yolks and add them to a seasoned white sauce. Place the chopped egg white over an English muffin or slice of toasted bread and pour the creamy white sauce back over top. Delicious as is or you could add a slice of ham and a sprinkle of cheese and it would be almost like a simplified Eggs Benedict. 🤤😋
I'm going to make all of those recipes as we get lots of eggs too. The tortilla recipe looks the most appealing to me, then the brioche bun and egg mayo. Thanks again. ❤
I'm always skeptical when in a cooking video there's "the chef," and then there's a rando "tasting guest" who always compliments the chef on how good everything is. But then this chick shows up, and I'm instantly thinking, "No, yeah, she's legit."
For the tortilla/quiche, use a dark cake pan. It will cook the tortilla more and maybe crisp it up. Also, if your oven heats from the bottom, lower the rack and get the pan closer to the heat source.
Just tried making the tomago sando.... It was so freaking good lol! Relatively simple and quick. The sieve I has slightly larger holes than most so it wasn't really annoying to do, but a quick pulse in a food processor will probably get the same result. Snuck a little grated parm into the mix as well to sub out the salt (did use a little msg though lol). This is already on my list of recurring recipes!
@@FilipeGrillo Kleenex is just a tissue. Many still refer to a tissue as Kleenex. Same with Chlorox..a name brand for bleach/chlorine/sodium chloride. So, what's your point? We just want to make this mayo version at home and Kewpie is how best to identify it. Although from what I gather, it may close to American southern potatoes salad dressing which vinegar & sugar is part of. I have to buy MSG & Dashi if it makes the difference. ☺
The tortilla quiche does feel like a great "clean up"/leftovers use. To me quiche/fritatta is that, just as fried rice or soup is to use up odds and ends To make or stretch ingredients into a meal.
Soleier (German pickled eggs) are a great way to preserve eggs for winter when you can enjoy them just as they are or in egg salad or in scotch eggs or as Vogelnester ("birds nests") which are veal or pork thin meat slices spread with fermented mustard rolled around a pickled egg closed with butcher twine fried and then simmered in a mushroom and/or mustard cream sauce.
I make my egg salad similar but I put the egg yokes in the little food processor attachment that came with my stick blender, gets them just as fine, then I push all the whites through the fine dice blade on my valdia chipper.
I have never been a big fan of eggplant but that looks really interesting. Also, I can see myself making the first recipe as I already do something similar though without the cheese
Great video Mike! The egg mayo looked delicious, and as you hinted at, a recipe is only a starting point. I always follow a new recipe to the letter, then if needed tweak to my own tastes. Some recipes are so spot on and if they hit your taste buds perfectly, don't mess with them, but these are are few and far between, as everyone has different tastes. Thanks for sharing! 🙂😋❤
Thanks for the tests and the ideas ! Just for a little precision : hens lay eggs the most from january to june/july, because of the number of hours of light, not for the "warm" months.
Mike. Put a little pinhole in the fat end of eggs before you lower them into the water. You will see little air bubbles come out - the inside of the egg will expand to take up the entire interior, replacing the air pocket! BTW, when your eggs cracked, that air was released!
the egg peeling, I do that too, it's just so much easier. I've made the egg sandwich, so dang good. I just use salt, pepper and parsley aside from the kewpie mayo and some mustard.
Perfect boiled eggs are made in the Instanta Pot: 5-5-5. (Pressure cook 5 mins, natural release for 5, then release the rest of the pressure, 5 mins in ice water). Shell slides off the eggs after te 5 minutes in ice water. NOTE: farm fresh eggs should be 4-5 days old before boiling or placing in an Instanta pot. The shells are still hardened up to that point. So you'll get less cracks if you allow the shells to harden. (Grocery store eggs are 1-2 months old before they get sold). Fun fact: Depending on the breed, some chickens lay year around. That's how some breeds lay more eggs per year vs others. Here are a few year around layers I have raised: Leghorns Rhode Island Reds Plymouth Barred Rocks Buff Orringtons Sex Links (depending on the cross breeding)
Vinegar dissolves the shells of the eggs so go easy on it. If you forget an egg in vinegar, the shell will disappear 😅 It's used because, in case of leakage, it helps coagulate the egg whites quicker. Never heard of salt.
You can try Chinese tomato egg stir fry, it use a lot of eggs, simple ingredients, takes 5 mins to cook and it does not need any cooking techniques. Tons of recipe is online on the UA-cam. There are mainly 2 different kind, firm kind or runny kind, definitely worth to try both version to see which one you like better. Highly recommended!
The torta talong (eggplant dish) is my child hood. I’ve been vegan for 30 years and not until Just Egg came on the market that I have been able to enjoy this again.
You don’t need to use the sieve. Just do a good mashing on the egg yolks and add the mayo to egg yolk first before whites to get to your whipped egg yolk consistency and then add the whites and you’re good.
Adding salt to the water you boil the eggs in ... Yes, helps prevent (most of the time) egg leakage. It relates to osmotic pressure. If the egg is cracked and in pure water, the egg usually busts out as the innards attempt to balance the osnotic pressure on both sides of the shell. Salt in the water balances the osmotic pressure on both sides of the shell (at least enough to prevent egg leakage in most cases).
Those three recipies look great. One thing I do is when I put the boiled eggs into the ice water, I wait five minutes or so before peeling them, and it works great for me.
Also, that whole yolk-sieving step is so way overcomplicated. Just mash all the yolks by hand really firmly in a separate bowl, and then whisk in the wet ingredients (sans whites) so that you can make sure it's smooth and creamy. Then you can just mix in the chopped whites in the end and season it up. Also, as much as Sir Alton taught us to hate uni-taskers, I think an egg-slicer is more than worth it in this case. You can just rejoin 2 emptied halves of white and place them on the slicer, and slice once, spin 90º, slice again, and then rotate it 90 on the other axis, and slice a third time. You'll get perfect dice without having to deal with the whole cooked-egg-whits-sticking-to-your-knife fiasco. Plus, those little wire slicers can also work on strawberries. Or, you can just do what J. Kenji does and squeeze them all between your fingers, which honestly works completely fine, too. :)
Tortang talong!!! My childhood favorite, second only to sinigang. My mom used to also add ground meat to the eggplant and egg, and we would eat it with banana ketchup and rice. She also usually made 2 at a time and leftovers were the best ❤ I eat mainly vegan now, so I make mine with Just Egg and Beyond Ground meat. Hits like I did when I was 7 🥹
For the yolks I bet if you boiled them a tish longer they'd blitz up super nice in a food processor especially if you make a big enough batch or have a smaller processor too. probably would be a similar texture and reaction with the mayo.
Liked the Tortilla Quiche idea think my teenagers will love that and I always separate my yolks but I only mayo them with a bit of dijon and then mix the chopped whites in last😊
I made egg salad by mixing the mayo etc just with the yolks first and the diced whites second and it's a game changer even if you don't sieve it or follow this exact recipe.
If you pick a little piece of the shell off and blow air into the boiled egg then the shell will be easier to remove. It's that thin skin that makes it difficult to peel 🥚🥚🥚
I'll never hard boil eggs any other way than in the instant pot with the 5-5-5 method. They peel like a dream, nothing sticks, they just slide right off.
For the eggplant, I only made the dish a handful of times, but I found it best to barely break up the eggplant, just pushing it flat with a fork breaks it up enough for me 😁 and the egg salad looks great, but if you dried out the eggs or if you forked it separately with Kewpie it would be MUCH easier to work with and fold the whites in after~
I tell you, I have a Made In pan, probably the same exact one you have in the video, and I have never been able to get it to take seasoning. I've followed the directions precisely that came with the pan. I've tried methods I've seen on the Internet. It's just never worked for me. Glad it works for you though.
I put the yolks and the whites separately thru a potato ricer for egg sando. It produces a fluffy, smooth result. AMAZING Also ref kewpie mayo, it is the sugar and the msg that makes it so delicious and addicting
The egg yolks need to be cooked until they reach the dry, pale color. They cannot have that jammy middle if you want them to go through the sieve. Also, put the yolks through a potato ricer, first. 😉
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0924-prohomecooks
10:08 It's not actually the temperature that regulates the egg laying rate of hens, but rather, the length of daylight. Technically, you can increase winter production with the use of artificial lighting (a practice that is used in commercial egg farms). However, for the sake of our beloved hens, I would not recommend it. Given those sweeties a rest.
It's actually all of the conditions that come along with the winter season. Their egg production is effected just as much by their diet as it is the temperature as it is the hours of light from the sun. The light really doesn't do much for chickens that are exposed to the sunlight all day anyways. The lack of green plants and fresh bugs has the most effect. So if you want your hens to continue laying during the winter increase or add layer pellet feed and decrease their scratch grains. Hens can also stop laying in perfect weather for various reasons. Stress from predators, the loss of the flock master, or too many young aggressive roosters will stop them faster than winter.
None of my flocks I've raised read your manual. Lol
I have to agree with the lighting, as mentioned above, because I've done it as my pullets didn't start laying.
They were matured enough, but the shorter winter days kept them from laying. I only had a light (with a timer) to extend their light for 1 month. This did the job. As my breeds lay year around, (i listed them previously).
No greens or extra feed was given to them, I keep the feeder full 24/7 so that wasn't changed.
When my flocks molt I do provide a variety of extra protein sources. But these pullets weren't molting.
it's nice that
1) Mike has evolved over the years (even changed the channel names to show the viewers where he is at now in his life)
2) someone to converse with on his content - as oppose to just being by himself most of the time. you know? someone to bounce off options with.
3) yes! our very own tortang talong (eggplant omelette) made it in the segment. go, ABBY!!!! (lumpiaqueen)
* that simple dish can be partnered up and elevated multiple ways. so, there's no one way to do it or eat it. however, what Abby did is the basic one we Filipinos love and enjoy. it's the condiments that makes it more tasty.
I think adding Carly also gives Mike more feedback because her palate is different and she may taste and view the final dish differently. 🤔
15:34 Unless you've been eating a weird version of Kewpie mayo, it has no more sugar (probably less) than other popular mayo brands. Kewpie has a higher percentage of eggs, specifically egg yolks, which is what makes it so creamy and rich.
The tortang talong (eggplant omelette) gets the salt is because it’s almost always paired with white rice and ketchup or tomatoes. But it’s such a comfort food from childhood. ❤
With banana ketchup and rice it’s amazingggg
For the Filipino eggplant, that's the basic recipe. It's actually quite easy to roast the eggplants. It only takes a few minutes. We just place them over the stove and roast it over the flames until the skin is black. You can put a cover over it while waiting to cool. That will also help loosen the skin. We usually add some sautéed ground pork over egg+eggplant mixture for a meatier dish. But tomatoes, garlic and onions goes well with it too.
Sounds like the techniqué used for roasting peppers. 💕🌞🌵😷
@@suzisaintjames Oh yeah, it's the same technique. The eggplants take a bit longer tho because it's not hollow and has more moisture content.
Normally the skin is charred. It adds so much flavor....not sure if they got that....
At home we also add a squeeze of calamansi (calamondine) to cut through the oiliness
Requires a gas range, though.
@@tanikokishimoto1604 , I've done peppers in a skillet on an electric stove or the charcoal or gas BBQ or a hibachi. It only takes 4 or 5 pieces of charcoal to make a little fire in a hibachi. 💕🌞🌵😷
6:21 for this part, I would do it like chile rellenos. Put it in a plastic bag to steam so you don’t have to peel so much. Also, maybe it’s easier to keep the top attached without putting the entire thing in the grill. Just put it over the direct flame.
Couldn't believe how good the egg sandwich was. Perfect explanation of how becomes apart of the sauce. Please make more of these vids
I have a freeze drier and 15 chickens. Sooooo, I store all the extra eggs by freeze drying the raw eggs. I scramble the eggs and add to the machine to dry. Once completed, I grind up the dried eggs to a fine powder. They are great for making scrambled eggs, frittatas, and baking. They last for years!
That first one I've been doing them for over 12 months in my air fryer. I have 2 small spring cake pans I put a torilla in it. In a bowl mix 3 eggs, Himalayan salt, black pepper, Australian native pepper leaf, diced tomatoes, chopped shallot, bacon pieces and grated tasty cheese. Put it in my air fryer for 10 to 15 mins. Make a brilliant breakfast, dinner or tea.
Hi Mike!
Tip for straining solid foods! (egg salad recipe)
Instead of using a spatula use a ladle to press the food through in a circular motion.
The big round shape of the ladle fits the strainer better and makes the job less tedious.
I use this trick all the time to strain mushy vegetables to thicken soups a little and still get a smooth texture.
Love your videos.
Ps. I'm excited about your air fryer recipe book!
Love these recipes. As someone that eats eggs everyday, these are some sweet things to try if I ever want to get fancy with it. I normally just make Eggs-over-easy with a good amount of butter, pepper and salt and some salad to go with it, but varying with recipes in the weekend is not uncommon when I have the time. Vegetable filled omelets, scrambled eggs, or adding bacon or spring unions for variety is very easy to do.
When I peel hard boiled eggs, I find it easiest if you pinch the large end of the egg between your finger and your thumb (this is where the air sac is) and pull it down one side. Usually, If you've added vinegar to the water, the rest of the shell will remain intact and you can take the whole thing off in one action. Absolutely love your videos 💖
I always love like Mike never pretends to be above it all. Like he's too elevated for some cheap hack or college meal, he's a multimillionair, but he's still trying to keep it sustainable, with farming.
I keep imagining the crazy mind of Josh, 8 years ago if they had an air fryer as acessble as today. Could he make a whole chinese menu under 10 bucks in an air fryer?! That would be ridiculously entertaining to watch.
Regarding the tortillas, if you bake in a thick based pan, you simply have to preheat the pan on the stovetop before you put it in the oven. Ie, do everything you did, but before throwing it in the oven, just heat the pan on the stove top until you hear it start to sizzle, and then put it in the oven.
Crispy bottom upcoming.
There's also another use for the separated hard boiled eggs. You can chop the whites as in this recipe, but you mash the yolks and add them to a seasoned white sauce. Place the chopped egg white over an English muffin or slice of toasted bread and pour the creamy white sauce back over top. Delicious as is or you could add a slice of ham and a sprinkle of cheese and it would be almost like a simplified Eggs Benedict. 🤤😋
I'm going to make all of those recipes as we get lots of eggs too. The tortilla recipe looks the most appealing to me, then the brioche bun and egg mayo. Thanks again. ❤
for frittata, I just use baking paper and I get zero sticking at all and almost a clean dish underneath. It's a good tip.
Love watching Carley in your videos! She has a cool vibe and I actually really enjoy listening to you guys describe the food 😂
I'm always skeptical when in a cooking video there's "the chef," and then there's a rando "tasting guest" who always compliments the chef on how good everything is. But then this chick shows up, and I'm instantly thinking, "No, yeah, she's legit."
those tomatoes look amazing, can't wait to plant my own when season starts.
For the tortilla/quiche, use a dark cake pan. It will cook the tortilla more and maybe crisp it up. Also, if your oven heats from the bottom, lower the rack and get the pan closer to the heat source.
Just tried making the tomago sando.... It was so freaking good lol! Relatively simple and quick. The sieve I has slightly larger holes than most so it wasn't really annoying to do, but a quick pulse in a food processor will probably get the same result. Snuck a little grated parm into the mix as well to sub out the salt (did use a little msg though lol). This is already on my list of recurring recipes!
Please keep making egg videos! I’m drowning in eggs!! My chickens are laying more than I can creatively plan meals for.
Where's the link to the mayo recipe?
I can't find it either
That's what i'm down here for too!
Mayo recipe, please. 🙏
@@FilipeGrillotime stamp 13:20
@@FilipeGrillo Kleenex is just a tissue. Many still refer to a tissue as Kleenex. Same with Chlorox..a name brand for bleach/chlorine/sodium chloride. So, what's your point? We just want to make this mayo version at home and Kewpie is how best to identify it. Although from what I gather, it may close to American southern potatoes salad dressing which vinegar & sugar is part of. I have to buy MSG & Dashi if it makes the difference. ☺
The tortilla quiche does feel like a great "clean up"/leftovers use. To me quiche/fritatta is that, just as fried rice or soup is to use up odds and ends To make or stretch ingredients into a meal.
The chickens look so big and cute now!!!! Congratulations on keep them alive for so long!
Soleier (German pickled eggs) are a great way to preserve eggs for winter when you can enjoy them just as they are or in egg salad or in scotch eggs or as Vogelnester ("birds nests") which are veal or pork thin meat slices spread with fermented mustard rolled around a pickled egg closed with butcher twine fried and then simmered in a mushroom and/or mustard cream sauce.
I make my egg salad similar but I put the egg yokes in the little food processor attachment that came with my stick blender, gets them just as fine, then I push all the whites through the fine dice blade on my valdia chipper.
I have never been a big fan of eggplant but that looks really interesting. Also, I can see myself making the first recipe as I already do something similar though without the cheese
i like Carley, her comments are really insightful!
Awesome video, thanks Mike❤️❤️❤️
My 89 year old client made her egg salad this way. I on the other hand prefer chunks of yolk in my egg salad. Thanks for the time.
Great video Mike! The egg mayo looked delicious, and as you hinted at, a recipe is only a starting point. I always follow a new recipe to the letter, then if needed tweak to my own tastes. Some recipes are so spot on and if they hit your taste buds perfectly, don't mess with them, but these are are few and far between, as everyone has different tastes. Thanks for sharing! 🙂😋❤
I'll try the first one for sure. The last one is just chopped up egg in a brioche bun with a bit of mayo.
Happy with your cooking and thank for your sharing ❤❤❤
Thanks for the tests and the ideas ! Just for a little precision : hens lay eggs the most from january to june/july, because of the number of hours of light, not for the "warm" months.
Mike. Put a little pinhole in the fat end of eggs before you lower them into the water. You will see little air bubbles come out - the inside of the egg will expand to take up the entire interior, replacing the air pocket!
BTW, when your eggs cracked, that air was released!
the egg peeling, I do that too, it's just so much easier. I've made the egg sandwich, so dang good. I just use salt, pepper and parsley aside from the kewpie mayo and some mustard.
Love you and the wife’s back and forth: great video!
she isn't his wife. she's his kitchen/garden manager.
Sheeeesh those brioche buns look absolutely banging. I gotta figure out how to make those! Especially with how expensive nice bread is these days
YUM!!! Especially the egg salad sandwich!! And beautiful tomatoes!!! Thanks!!!
That egg salad sandwich looks divine. I’m glad to see you eating off the cutting board, I thought I was the only one who did that 😊
Perfect boiled eggs are made in the Instanta Pot: 5-5-5. (Pressure cook 5 mins, natural release for 5, then release the rest of the pressure, 5 mins in ice water).
Shell slides off the eggs after te 5 minutes in ice water.
NOTE: farm fresh eggs should be 4-5 days old before boiling or placing in an Instanta pot.
The shells are still hardened up to that point. So you'll get less cracks if you allow the shells to harden.
(Grocery store eggs are 1-2 months old before they get sold).
Fun fact: Depending on the breed, some chickens lay year around.
That's how some breeds lay more eggs per year vs others.
Here are a few year around layers I have raised:
Leghorns
Rhode Island Reds
Plymouth Barred Rocks
Buff Orringtons
Sex Links (depending on the cross breeding)
Who is Carley?
She is his wife,
Carly is the kitchen and garden manager! (not my wife)
@@LifebyMikeG I'm sorry, for some reason I thought you introduced her at one time as your wife. My appoligiess.
Thanks for asking I’m not a frequent viewer so I just assumed she was like an editor or something
Vinegar dissolves the shells of the eggs so go easy on it. If you forget an egg in vinegar, the shell will disappear 😅 It's used because, in case of leakage, it helps coagulate the egg whites quicker. Never heard of salt.
You can try Chinese tomato egg stir fry, it use a lot of eggs, simple ingredients, takes 5 mins to cook and it does not need any cooking techniques. Tons of recipe is online on the UA-cam. There are mainly 2 different kind, firm kind or runny kind, definitely worth to try both version to see which one you like better. Highly recommended!
quicktip for boiling eggs: we put them in the cold pan and heat it up with them inside. With this technique usually the eggs stay whole.
Same, and I peel them while still warm. On a gas stove, from cold to cooked in 9 minutes. I peel them wet and the shells just slide off.
The torta talong (eggplant dish) is my child hood. I’ve been vegan for 30 years and not until Just Egg came on the market that I have been able to enjoy this again.
You don’t need to use the sieve. Just do a good mashing on the egg yolks and add the mayo to egg yolk first before whites to get to your whipped egg yolk consistency and then add the whites and you’re good.
Adding salt to the water you boil the eggs in ... Yes, helps prevent (most of the time) egg leakage. It relates to osmotic pressure. If the egg is cracked and in pure water, the egg usually busts out as the innards attempt to balance the osnotic pressure on both sides of the shell.
Salt in the water balances the osmotic pressure on both sides of the shell (at least enough to prevent egg leakage in most cases).
Those three recipies look great. One thing I do is when I put the boiled eggs into the ice water, I wait five minutes or so before peeling them, and it works great for me.
Those sage green eggs are gorgeous
I've done similar but use a heated cast iron skillet with oil or butter on bottom under tortilla before baking the mixture in oven
Run the yolks through a potato ricer. They won't be as fine, but it is a lot quicker than a sieve.
Insta-pot hard cooked eggs - perfect every time
“Ohmygod, I love bread”
Preach Mike ❤️❤️
Where can I find your brioche recipe
Loved the video, Mike!
Also, that whole yolk-sieving step is so way overcomplicated. Just mash all the yolks by hand really firmly in a separate bowl, and then whisk in the wet ingredients (sans whites) so that you can make sure it's smooth and creamy. Then you can just mix in the chopped whites in the end and season it up. Also, as much as Sir Alton taught us to hate uni-taskers, I think an egg-slicer is more than worth it in this case. You can just rejoin 2 emptied halves of white and place them on the slicer, and slice once, spin 90º, slice again, and then rotate it 90 on the other axis, and slice a third time. You'll get perfect dice without having to deal with the whole cooked-egg-whits-sticking-to-your-knife fiasco. Plus, those little wire slicers can also work on strawberries. Or, you can just do what J. Kenji does and squeeze them all between your fingers, which honestly works completely fine, too. :)
Tortang talong!!! My childhood favorite, second only to sinigang. My mom used to also add ground meat to the eggplant and egg, and we would eat it with banana ketchup and rice. She also usually made 2 at a time and leftovers were the best ❤
I eat mainly vegan now, so I make mine with Just Egg and Beyond Ground meat. Hits like I did when I was 7 🥹
The cottage cheese has a good amount of moisture that lends to the sogginess
For the yolks I bet if you boiled them a tish longer they'd blitz up super nice in a food processor especially if you make a big enough batch or have a smaller processor too. probably would be a similar texture and reaction with the mayo.
If you want it crispy on the bottom, after you spray the pan then sprinkle a little corn meal in the pan.
Torta talong (filipino eggplant omelette) is one of my favorites! I love it with rice and banana ketchup! 🤤
Oh wow! I want to make that egg salad! That would be perfect when you have guests and you want to be a little fancy. Or for a fun tea party❤❤❤
You can also remove the stalk and mash it into an omelette mixture then cook it rolled omelette style.
Liked the Tortilla Quiche idea think my teenagers will love that and I always separate my yolks but I only mayo them with a bit of dijon and then mix the chopped whites in last😊
Hello 👋 did you try the recipe?
I made egg salad by mixing the mayo etc just with the yolks first and the diced whites second and it's a game changer even if you don't sieve it or follow this exact recipe.
The tortilla quiches do really well as mini/individual quiches in the air fryer.
brothers green back in the day mentioned!!! i was in high school back then that was over a decade ago now... still here though :)
just looked at the ingredients on the kewpie mayo i got at walmart and there's no sugar in it, but there is MSG
I love tortang talong!! ❤
If you pick a little piece of the shell off and blow air into the boiled egg then the shell will be easier to remove. It's that thin skin that makes it difficult to peel 🥚🥚🥚
My family always used vinegar (probably malt as that was alway to hand) in the water to stop the eggs leaking if they'd cracked,
I'll never hard boil eggs any other way than in the instant pot with the 5-5-5 method. They peel like a dream, nothing sticks, they just slide right off.
Try the instant pot for hard boiled eggs I have no issues peeling fresh laid eggs. 4 minutes and then a couple minutes in an ice bath.
Great videos!
Wearing that shirt(?) wrapped around his waist, my brain kept seeing a kilt, and now I could totally see Mike rocking a kilt.
Me too😂
I grate my eggs for egg salad and it comes out perfect! Just the whole peeled hardboiled egg and it's fast!
For the eggplant, I only made the dish a handful of times, but I found it best to barely break up the eggplant, just pushing it flat with a fork breaks it up enough for me 😁 and the egg salad looks great, but if you dried out the eggs or if you forked it separately with Kewpie it would be MUCH easier to work with and fold the whites in after~
I am going to make each of those--fantastic!
Don’t forget with your eggs -- pointy side down when collecting them 😊
I’m in upstate sc. no power for 4 days so far. Can you please do a powers out cooking video?? Gas grill. camping stove. Jet boil
Video would be.
Even better if you use fire a wood grill, especially for those of us.They did not prepare and buy gas or don't have a gas grill
Would you consider making a tomato chutney? Also, I love to make the Korean “drug” eggs. Love them on rice.
This eggplant dish...my fililpino mom does this all the time...but it actually looks like a squished manta ray to me😂😅
I tell you, I have a Made In pan, probably the same exact one you have in the video, and I have never been able to get it to take seasoning. I've followed the directions precisely that came with the pan. I've tried methods I've seen on the Internet. It's just never worked for me. Glad it works for you though.
I think I will try making that egg salad sando!!! It looks epic!!! 🤤
Thinking if you preheat metal pie plate on a sheet pan, then add oiled tortilla/filling, the quiche might have a crisper bottom.
6:13 uau fire cooked must be very good
maybe try a potato ricer instead of a sieve for those egg yolks? It would certainly be faster. Interesting to see if it has the same effect.
I’m going to put the yolks thru my ricer. Everything looked delicious
You can try egg curry and egg biriyani, a lot of eggs get used up in one go !
Would love the link to the mayo.
I put the yolks and the whites separately thru a potato ricer for egg sando. It produces a fluffy, smooth result. AMAZING
Also ref kewpie mayo, it is the sugar and the msg that makes it so delicious and addicting
Kewpie mayo doesn't actually have sugar
15:32 love your confidence in your statement, however, you are 100% wrong about the sugar in Kewpie Mayo lol
The egg yolks need to be cooked until they reach the dry, pale color. They cannot have that jammy middle if you want them to go through the sieve. Also, put the yolks through a potato ricer, first. 😉
Steaming fresh eggs over boiing them is a game changer
I like the tortilla idea! I can't find the "mayo" recipe on your site, help?
Do you have a recipe for that brioche? Looks incredible 😮
Thanks For this! Love your content ❤❤❤
Cook on bottom rack like a pie to crisp bottom