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Hey Andrew! Just something my mom pointed out, when tempering any spices, if mustard or cumin is involved, you always add them first because they splutter and cook within seconds, when the heat is at its highest. Adding them later won’t cook them fully, because the pan loses heat over time, after adding more and more ingredients. The spluttering helps both of them release their flavours. Love your videos man!😄
Glad to see a fellow Indian at ATE!
Also, if you're using both mustard and cumin seeds then mustard seeds should be added first and when they're almost ready to pop you should add cumin. Coz mustard seeds take longer to pop than cumin.
The moment you said egg curry, I instantly imagined the different ways my mother cooks eggs in curries during Ramadan. It was a pleasant surprise seeing you cook Bengali food today! Love from Bangladesh!!
Hmmmm love bangali food 🤤
Those sound absolutely fantastic, it is likely I will be making that for dinner because it just sounds fantastic.
I’ve never cooked egg curry before, I’m from Vietnam but I’m definitely going to try this because I love curry and I love eggs!
Love from West Bengal, India.. Dim aar aluu bangalir praan !!
Same egg curry is a staple in my house Im from Bangladesh as well
I love the fact that he mentions his mistakes without editing it or cutting it out. It helps us to know what to look out for.
@Adhi R. I do agree with you. I think I've heard it periodically coming from him and Inga. I think it's something very human the fact that you can also see the other side of the coin and give your real opinion. Nobody likes everything nor loves everything 🙂
@Adhi R. (I don’t wanna argue, I wanna discuss, bc I thought about that too before and let me share my thoughts too, maybe it will take that feeling away ✨)yes, it is statistically unlikely but not impossible Considering he “filters” (chooses) the recipes he’s really interested in and also know which ingredients he might not like, it’s very likely that he loves everything and it’s also very refreshing to see someone valuing and trying out so many diverse dishes Beryl Shereshewsky does something similar and it took her several videos to find something she didn’t likeSome food enthusiasts just like everything! I know we’re used to being afraid to be honest due to cancel culture, but Andrew is really enthusiastic of cooking, I believe he’s being honestAlso, I love the fact that he was willing to try some things out before again, bc the first time around wasn’t great, and that mindset is something that helps our relationship with food 💛
Another valid possibility is that he has other recipes he trials for this video but cuts out the ones that aren’t super to his taste or ones he can’t give enough justice by speaking on it.But, either way it’s not the end of the world. It’s not like he’s saying “oh I love this” on repeat and moving on quickly. He’s telling us what he likes about it. The different components he feels works really well in the dish’s favor. And I feel like that detail is tantamount to deciding whether it’s something you want to try rather than just “oh, this person likes or dislikes it.”
the one thing that annoys me is how he "loves" every single thing he makes. it's like he's scared to offend a culture by saying he wasn't a fan of something. maybe he does love every thing. but that seems just statistically unlikely
As a Bengali myself I feel like you nailed the egg curry. It's something we eat often and enjoy immenselyIt's absolutely accurate and I never thought I would see Bengali food representated in about to Great job!! 👏👏👏
He definitely didn’t nail it but definitely close.
@SOUMI DATTA its because they find an actual recipe for the dish not a bastardised one. They don't necessarily follow it 1 to 1 every time, like how andrew put bazil in spanakopita, but they know the actual traditional dish as a baseline instead of building on a dish that doesn't even resemble the original
An Indian here! Love Bengali food
Fact: About to eat does a really good job portraying national dishes
So true!! Lots of respect for the team
You should do this series with tahini! It's an amazing condiment made of sesame seeds, and it's so versatile. It's in hummus, it can be used in other savory dishes, and I have a recipe for tahini cookies that are amazing! I'd love to see that episode.
@MelBell 0865 Get a plate, Put some molasses in it, pour a little tahini on top of it, get ur favourite bread, dip it in and enjoy! lmk what u think if u try it!
Most definitely needs to happen: I have a whole jar of tahini paste, and have no idea what to make with it.
Thanks for womensplaining :)
Yesss. He can even make Baba Ganoush, he can just pour it over some molasses and eat it with pita bread or Egyptian bread.Tahini is fantastic.
There are so many uses of sesame paste in Chinese cuisine, from Cold noodles to hotpot dipping sauce.
Milk would be an excellent next ingredient. You could even expand to different types of milk like almond and soy (remake the soy milk from Taiwan???)
He did! It's just on a different channel. ^_^
Inga: Thank you for having me again. I'm excited.....*gasp*....Inga: egg-citedInga is just too cute. The sheer joy is wonderful
How fun would it be to see a Beryl/Andrew crossover!!Two incredibly lovely people with a gorgeous passion for cooking and food. Might we see it happen?? ✨
Definitely, this should happen.
U speak my mindAbout to eat!!!! Bring in Beryl Shereshewsky!!🥺💙✨
Sounds excellent!Would love to see it 😊
This is my favorite cooking channel and when you chose eggs I thought "how cool would it be to see Bengali Egg Curry" as a passing thought, but when you actually made it I instantly felt tears of shock and joy and pride. Thank you x 1 million for your thoughtful representation
I was wondering if a Strawberry episode would be too predictable? I love strawberries, but I feel like they have a limited number of recipes, think this would be a great way to find some new ones! 💕
I IMMEDIATELY thought of Portuguese desserts, like pastéis de nata and fios de ovos 💛So delicious, however some of them are very hard to make, but give them a try next time you cook eggs Andrew!
Something I appreciate about Andrew is that he leaves his mistakes in the video. It makes these dishes feel realistic to attempt.
Pro tip to avoid bubbles on top of the custard is to really quickly go over it with a creme brulee torch. It doesn't cook anything, but all bubbles are gone afterwards
A bong torch works well too (Stoner line cook)
@Maajabeen Abdul Khadar Get a fine mesh strainer, it's not that expensive!! Get a couple different sizes!!
Will flamethrower do?
@Maajabeen Abdul Khadar Just for reference of the variety of people that exist, I do in fact have a kitchen torch but do not have a fine mesh strainer, so it was still a good tip for people that fall in that category.
I really hope the fried bacon, mushroom, and shallot didn't go to waste. That sounds amazing in the red wine sauce. I'd just poach an egg and put if on top
@1nf3ct3dTT of course it is.
@Samantha Wu they are cooked for 3 hours, do you think they are still eatable? (as in are they still good then?)
@RyanN I've never tried the dish but I'd like to. I just saw two of my favorite ingredients, bacon and mushrooms, being cooked to perfection and then not used in the final dish and I just...can't accept that.
That's what I was thinking, you normally eat whatever was used to make the sauce in the final dish with the egg, it's delicious !
Always hurts me when solids are discarded after supposedly having given up their flavor. It's food.
Hi Andrew, for the Tortilla Española, in Africa we call that “Zege” and its so amazing to see how other cultures make the same dish just in different ways. In Tanzania, we usually add to it things like finely chopped chillies, bell peppers, tomatoes that have been deseeded, carrots, and of course potatoes and onions. Depending on which coast (there are regional areas differences to the ingredients) Some places, they would add pieces of grilled meat in it “called Mishkaki” which is just grilled beef cubes on skewers. Anyways, awesome video! And as always! Enjoying the content.P.S. this recipe is an awesome way to reuse-leftover fries😂😂
You can also use stale crisps (potato chips) as the potato
SO HAPPY TO SEE BENGALI EGG CURRY!!! And you made it well😇
Never thought I'd see Andrew make a ডিমের তরকারি lol, very nice surprise.
I'm really glad you made a marinated egg!!Marinated eggs are so easy to make, can be paired with anything, and there are so many variations! My family specifically makes chinese tea eggs that are hard boiled and use black tea, but the next time I make a marinated egg I'll try the korean version!
I knew it when you said Bengali version curry you are going to reference to Bongeats. They do a fantastic job. I would highly encourage you to watch their other egg recipes. You will love it. Trust me on this one.
Chinese tomato and egg stir fry is one of my favourite dishes ever. The effort to flavor pay off is just... astronomical. I could do it blindfolded because it is just that easy, you can do it with poor tomatoes (but if you have good tomatoes use them) and a few augments make it just absolutely stunning. for me those are dark soy sauce, scallions, and some kind of chilli flake.
OMG BONGEATS!!! Thank you, it's one of my most favorite egg dishes! And Inga's dish is something I grew up eating too, we just add a little bit of vanilla to it.
I enjoy these videos that highlight the versatility of a single ingredient across cuisines, styles, countries, etc. I’m a little older and by sheer time spent cooking and personal study I’ve often already made most of your recipes (soufflé, tortilla, curry) but you ALWAYS offer something new - even for an advanced, avid “home chef.” (Mayak, en Meurette, a non-brûlée custard.) I’m with Guy Fieri on the runny yolk issue but I have a serious childhood egg/tracheotomy incident to back me up. I appreciate that you offered up options that are NOT just undercooked yolk. Keep up the great series.
Thanks for showcasing tortilla española. I would dare say this is a staple in every single Spanish household, no matter where we are in the world.It will not be as brown on the first side next time, I'm sure.
Love this series! I think eggplant would be a nice episode, they're so versatile!
The offhanded mention of bread pudding has me CRAVING some of that now, I've got some beautiful cherry preserves/jam that would work perfect for the little fruit dollops, even if my grandma always preferred just adding raisins instead
Watching this while eating egg curry. I almost spit out my food. My mother always prepares egg curry with khichuri (which is like rice cooked together with dal) the first time it rains after a long while. Its literally a match made in heaven. Specially during a rainy season.
So good! If you ever do a part two - I can't recommend Cilbir (Turkish Eggs) enough! garlic & lemon yogurt, jammy eggs, and spicy butter - it's really good!
i love how you explained everything, it could hook basically anyone, even someone clueless like me! is it possible to cook dishes with milk next?👉👈
I would love to see a video on different pickles and how they are used! I think pickles are soooo interesting, especially since there are lots of different types of them around the world
I know this series is about foods you haven't cooked before, but I fully expected an omurice comeback
so love this series. I always wanted to ask, how often do you make these recipes after the video? do you make them every once in a while or is it a one time making and done??
Everything in this episode looked and sounded phenomenal, but not gonna lie, who else thought Andrew's bacon/egg/sauce sandwich at the end sounded the most appealing? hahaha
thats what i thought about the sauce lol
When you made egg curry, the absolutely happiness in me just exploded. I love this dish and I just remember my mom and the amazing taste, it legit made my day, especially as a Bengali person ❤️. I don’t see a lot of Bengali dishes in videos so thank you
Nailed it once again. Inspirational as always. All of the dishes looked great but after watching this I am inspired to make the Tortilla Espanola and egg curry....I didn't even know egg curry was a thing.
The eggs in the egg curry are generally fried more, but looks delicious. The egg skin usually gets brown and crinkly. There are Bengalis in Bangladesh AND in India. Bong Eats are Bengalis from Kolkata (Calcutta), which is where my family is from. We have different ways of cooking and we have different ways to manage language too (different words for things, accent etc). It’s nice to see Bengali food centered for once.
Damn i can't get enough of this show. I could probably watch 1 hour straight of your recipes.
Oh my God! Seeing the word Egg Curry I was so excited! I never imagined that you would make a Bengali version.. I really loved that our culture is spreading everywhere... Also @BongEats is my favorite Bengali UA-cam channel and I think you should definitely try more of their recipes! I bet you'll love them! Loads of love from Kolkata, West Bengal, (India)... ♥️
as a Bangladeshi I felt emotional when you said egg curry!💚it is one of the favourite and easy dish in our country..
Seeing the south Asian recipes represented (especially Bengali food (!!)) is so heart-warming, this is amazing. Always wait eagerly for these videos!
Thank you for making Tortilla Española! (or Tortilla de Patata, as we call it here) However, I'm afraid to say spanish tortilla is known to be quite thick and kind of raw and gooey inside (as the heat from the potatoes and onions right out of the pan cook the eggs enough). Pro tip: take the potatoes and onions from the pan to a plate, and THEN, break the eggs on the side in the same dish add salt and whisk it all together. Cover it with a cloth for 3-5 minutes and you'll see the texture has changed and now its thicker. Finally, cook it for a few minutes on each side (preferably on a non-stick pan), just for it to set on the outside and done. Enjoy!
Great video! Such great recipes, and yet, you've only just " cracked" the surface of the eggs versatility. If you ever doe a part II, I would recommend making Oaykodon, a Strata, cured egg yolks, or salted eggs. Or maybe you can do a video on different types of eggs. A century egg with silken tofu is one of my favorite cold dishes for summer.
Wow this is definitely the most versatile ingredient so far! It really seems like you put a ton of effort into researching and executing these videos - I appreciate that you include when things don't always go exactly as the recipe! Gotta try some of these for sure
Andrew thank you so much for trying a Bangali dish! You're curry was perfect.
Adam Ragusea has a great video on the spanish tortilla, this recepie was amazing too
Coincidentally I also made egg curry today..Also would love to try the desert recipe by Inga it seems so easy
This is hands down one of the best series on UA-cam, I hope this channel gets millions of followers. Been a fan of these guys since the very beginnings of worth it. xx
love this video as ALWAYS ❤️ such a brilliant series and has inspired me on several occasions to get creative in the kitchen
You made a Bengali boy very happy with the representation over Bengali food. BongEats is a great channel to showcase our style of food.Love from Kolkata, India. 🇮🇳
this is my favorite series atm, i get so excited lol
The Kendall Jenner cut on the potato was everything!!
Glad I wasn’t the only one who noticed that😆
This is my favourite series, it's so interesting and educational! It also feels really approachable and inspires me to cook more 😊
I really enjoy this episode. I love the way you described your experience and even dived into some of the mistakes you made while making some of these recipes. This really gave a more approachable feel to cooking
I eat my leftovers scrambled into eggs most mornings. When you cook for one, eggs and rice are essential for transforming stuff you've eaten three servings of already into something a little different.
hi andrew! as a spaniard, i have to say you picked a really nice recipe, i'm relieved! i've seen some terrible things trust me... also, i would try it out again with a lower heat, so you get a more gooey texture! it's very popular here in spain
I'm so pleasantly surprised to see a Bengali dish! Thank you and you did a great job :)
I would love to see Andrew trying to make a chicken birayani . It's delicious 😋😋
Hey Andrew, I thought it would be very interesting if at some point you choose to do rice as your single ingredient. Love watching you content, you are amazing
Tortilla!!!! 🇪🇸🇪🇸🇪🇸 You don't know how much us, Spanish people, love tortilla, for me is my favorite food, and I think is really difficult to make a perfect tortilla. So, for being the first time that Andrew made it, I approve it. Thank you for always doing international dishes.
I am so glad to see korean-style recipe! thank u for introducing mayak egg, Andrew! Its so tasty with rice. such a best combination. I wanted many people to know this cuisine.
As a Bengali who cooks a ton of stuff from bongeats recipes, this made me so happy! 😍
Great installment Andrew. I do love the versatility of eggs and you definitely showcased them .
Yaaaayyy it's great to see you try bengali recipes. I love bongeats and I love A.T.EThis was an amazing combo. Every single one of those dishes looked delicious ❤️
I've watched you guys for years, n seeing you suddenly mention a Bengali dish was THE moment for me... Never thought you guys will go this part of India 😍Yes I'm a Bengali n yes I'm a subscriber of Bong eats
I personally like eggs and this video has given me some cool recipes. Maybe you should try the Vietnamese braised pork and egg, the pork and eggs are braised in coconut water so the flavor is really interesting
I'm glad you used Seonkyung's recipe bc the Mayak egg looked really good!!
The reference of where recipes come from make my academic heart so happy, alway cite your sources.
Really love this series! I am hoping you'll do something similar to your knife episode but with the different pans you use.
The egg curry, i love referencing to bong eats whenever i want to cook Bengali cuisine! It looked amazingggg
you have no idea how happy i was to see a bengali recipe it feels so rare in American media so thank you andrew!!! i hope to see more in the future
I wasn't expecting a recipe from Graham Kerr, i used to love watching his cooking tv shows.
the sweet steamed egg custard is my favourite dessert ever. I found it at a restaurant down the street from an old apartment a few years back and they did it with ginger and oh man.
Love this video that you make! Please make 'how I cook 20 pounds of corn' 🌽❤️
The way my face lit up when you made Bengali egg curry! 🥰
the Bengali egg curry looked absolutely fantastic. very satisfying episode!
I was delighted to see you cook the bengali dish coming from Bangladesh! It's like a goal achieved haha..but you definitely made it really nicely. One of the best comfort foods
The egg curry really reminded me of a dish I saw on Chinese cooking demystified which was something like red braised fried eggs.
I called "Tortilla Española" just "tortilla" all my life (P.R.)Seven years ago, I married a Mexican and now I say "Tortilla Española" because he calls "corn tortillas" and "flour tortillas" just "tortillas" 😂 That compromise has kept us happily married for 7 years. Gotta love Latin America. 🤣
Bong Eats is probably one of the best cooking channels to have been created. They give precise recipies and the whole is experience of watching the video is incredible.
Ho yes ! Oeuf meurette is one of my all time favorite ! Very ancien and traditional yet so good.I live in Lyon and it's a must as a starter at every "bouchon" (bouchon is a typical kind of very traditional restaurant native from the city of Lyon). It's a good way to evalute the quality of a restaurant because it's so simple yet quit complicate to achiev.Thank you for your vidéo ♥️Bonjour de France ! 🇨🇵
9:20 ah that looks like a great attempt, but it's super dry (at least for my taste)When I saw you only used 5 eggs it didn't seem like enough to get that thickness that preserves the more liquid consistency in the middle, and then when I saw you burnt the first side it was just like my first few attempts at following my grandma's recipe hahaha
I absolutely love this show!! Perhaps next time you could try making recipes with either broccoli or carrots?
So crazy how much happiness just a little bit of representation can bring ❤️ 🇧🇩
Just what i needed when i have a lot of eggs in my fridge! All of it looks so good⚘️ Thanks for this episode🌟
Definitely need to do a part 2 to this one
These look amazing! I wanna try all of them. A small spoon is super helpful for peeling those boiled eggs. Easier and cleaner. 😁
it also would have been cool to see a bunch of different types of eggs, like in that mushroom episode! like what can be done with duck eggs, quail eggs, etc
Maybe carrots next? I'd love to see you recreate some of the foods from the worth it carrot episode
So thankful that this channel exists! ❤
Andrew cooking bengali egg curry just made my day!❤❤❤ glad you liked it! love from Bangladesh 🇧🇩
wonderful stuff man!Thank you for all these recipes!
Ohhh my god... our very own channel @bong eat reached About to Eat Kitchen...feeling so happy 😊
Thank you for opening my mind to different forms of eating eggs. I want to try them all. I make Tortilla Española all the time except I had some form of meat, usually ham, and I add cheese and sometimes mushrooms. I love it with fresh tomato juice to dip it in.
old bread episode? panzanella, french onion soup, panko -> katsu curry, skordalia, romesco, pappa al pomodoro, romesco, bread puddin, stuffing... so many more!
Such a great cooking channel. My favorite is Inga.
It gave me immense joy seeing you nail the dimer daalna! ❤️❤️
This is my favourite series on this channel!! 😁👌👌
So happy to see Bongeats getting some international recognition 😁😁
Please please do an episode on herbs! I wanna see how you use something like peppermint, sage, or rosemary. I feel like it would be a real challenge to make a balanced dishes that utilizes large amounts of an herbs.
All the recipes were amazing !! Thanks Andrew 😊
I typically enjoy my steam egg custards chilled. It's so weird to my relatives who all eat it hot but there's something so nice about it cold.