Inspired me to go Googling, never does take much. 15 minutes in the mud probably should have been 15 days. If I make 100 year old eggs it will be done far easier than this was. --------------------------------------------------- Not via Google, from a book I have: "... THESE EGGS SET TO A GOLDEN YOLK AND A COLORLESS, CLEAR WHITE!" Pg. 117 of 2004 edition On Food And Cooking by Harold McGee (Pidan is Chinese term for Thousand Year Old Egg) NOUVEAUX PIDAN Soak for EIGHT DAYS in solution of 5% salt and 4.2% lye then gentle heat at 160F (70C) for 10 minutes. (Yes 100% lye is drain cleaner, 100% Sodium Hydroxide, container is recycling code 2 , HDPE) SOAK IN PLASTIC CONTAINER Do not use glass because it is attacked by lye, AKA Sodium Hydroxide. So Apx 1 Liter or precisely 908 grams of water, 50 grams of salt, 42 grams of lye solution.
I hate with people stuff the whole egg in their mouth cause "challenges" and then they say it is gross. Lots of food would taste gross if you ate it in such way.
I like how emmy's fanbase is so positive & supportive. The Internet can be a toxic place but enemy's video can always be counted on to be sweet & friendly.
It's so true! I saw negative post once and it was between users and not about Emmy. The person was being rude about another viewer and I reported him. Otherwise it's all been positive and supportiive as I should be.
I agree who could be nasty or mean towards her she’s literally the sweetest person I’ve come across on UA-cam I don’t even like watching cooking channels for fun only when I’m cooking but I absolutely love watching her
You know what Emmy? No one can get angry or laugh at you with your attempt. Every single show that you do is awesome even when you do post the fails. Because it teaches a lot of people that sometimes success isn’t always on the first run, sometimes it takes more than once. Always remember you are awesome!! And most important, your show is always a video that is a great learning tool. What also makes you awesome is that you talk to people when you make your videos instead of acting like some people do in a rather condescending manner. It is almost as if you were standing right in front of your audience. And this is what sets you apart from many people who have videos like this on UA-cam. So don’t worry that the eggs didn’t come out the way you intended. You are still awesome!! ☺️🌻☀️🦋👍 Keep being awesome!!! Peace and Love to All!!! ☮️☯️🎶☀️🌻♥️😊👍
No. There is literally no reason to be a food gatekeeper and strictly and only eat it in a "correct" way. You should not be offended by someone eating another culture's food in a nontraditional way. That's how you both improve on and create new dishes.
Nah that's dumb. There's no right way to eat food. It's food. Sure, celebrate the way it's cooked if that's how you want to cook it, but come on. Why respect a recipe? It's a recipe. What I would say though is to try something the "right" way first before you say you don't like it. E.g. if you were to just slather marmite on a piece of bread you'd hate it most likely, but if you scraped on a liiiiiiiight scraping you might like it. But to "respect" the marmite sandwich is just kinda silly. It's just food.
YOUR MADDDDDDDDD!!! YOUR ALLLL MADDDDDD!!!! Drink some water to wash down the salt 😘 food SHOULD BE RESPECTED AND MADE THE WAY THE CULTURE HAS BEEN DOING 😂😂😂 #CryBabies
@@chuggaa100 I don't think Emmy's trying to say that people shouldn't be creative with their food. She says this right after talking about how people are eating this as a "challenge" and in a way that is very different from how it's eaten usually. Most of those people are probably not going to like it, and that's sad because if they tried it in the traditional way they might. They might also like it if they tried it in a newer fusion dish. But, having it as a challenge basically sets them up to think that it's gross and weird. I think it's a good idea when you're trying something new to try to find it prepared in a traditional dish so that you can see how it balances with the other flavors.
I love how much you respect food and the culture associated with it, Emmy. Food should be respected, especially as so many people starve around the globe.
Maybe the mud ingredients needed to be more evenly dispersed, too. It looked quite chunky, maybe that means some of the ingredients didn't properly mix/activate.
Hydrogen sulfide naturally occurs in farts, in varying amounts, depending on your diet. Sometimes it'll be really high, sometimes really low. It's especially high in North American diets, though.
Honestly..... If that pot was sitting outside, I'd end up forgetting it was eggs buried in there and I'd probably end up watering it thinking it was a plant. 😂🤦🏻♀️ I never lose faith in my empty plant pots, I even water the weeds. I have lots of birds so maybe, just maybe they plant a seed for me.
The shows that challenge people to eat century eggs are pretty disrespectful, even if they don't mean to be. It just doesn't make sense culinarily, like challenging someone to chug a quart of hot sauce with no food to consume it with. But also it's portraying century eggs (or durian, balut, etc...) as something disgusting and weird and "exotic/foreign". Love Emmy's curiosity and respectful treatment of foods from all different times and places and people of all walks of life!
i love the way you think about cultural foods and respecting the food by eating it the way it was intended! i totally agree and i have found the way some people posting online have sensationalized some traditional foods into being a "challenge." As a filipina person i have seen this with balut as well and while i don't enjoy balut personally there is some amount of respect and care to be taken with cultural foods. Brilliant video as always Emmy, I learned so much about century eggs! What a process!
I’m still hoping to Emmy try this again, I really want to see her try and succeed. But even if not I’m just happy when she shares all this stories wt us
2:30 Preach!! I hate it when my food culture is disrespected by being exoticized by people who don't care to consider there are preparations that showcase even the "weirder" dishes. I appreciate that with each "strange" dish you try, you do your best to research how to best highlight its best qualities and giving each one an equal chance to be enjoyed as it was intended.
I'm American, and any time I see Caucasians "try" some not-average-food-fare-in-modern-USA, I cringe. How many "American" foods are considered disgusting by other cultures? TONS. How many "American" food products are awful if not used as intended? LOTS. How many "American" food products aren't really food? lol. From what I understand, these eggs are used more like a condiment/garnish. Imagine eating a bowl of BBQ sauce and basing your opinion of American food on that. Also, I think many things showcased in the "foreign food is gross" videos are not things eaten daily by the majority of the population - some are, but some seem to be regional specialties, traditional foods, ceremonial foods, or foods eaten at a time when they had to (famine/depression foods). I do love the way Emmy tries everything!
@@epowell4211 Exactly! Take Vegemite for instance. Often see people eating straight off a teaspoon so of course it'll be disgusting! Try it on hot toast with butter & a little bit of Vegemite and it's tastier.
Without disrespect to tradition we wouldn't have bbq chicken pizza or Taco Bell. Both are wonderful things everyone enjoys. Thanks for coming to my TED Talk.
@@L0u3llaPUNK While I agree that fusion foods like American-style pizza and Taco Bell are delicious, If you listen to what Emmy had said at 2:30, she isn't talking about fusion food nor creating new recipes with historically traditional ingredients. She is talking about abusing and wasting ingredients for the sake of making it look as disgusting as possible in the form of a food challenge. In the same way, I am not referring to foods that have been combined to make something new and delicious, I'm talking about how people disrespect ingredients used by other cultures by isolating them outside of their traditional preparations and trying to consume it for the sake of entertainment and "yuck" factor.
I just love how respectfully you talk about food, and how gracefully you called out people who don’t give certain foods that respect just because they’re culturally different. personally i’ve had century eggs so often in my life being filipino, and I’m so happy to see someone talking about food in such a kind way!
From a friend in China, I was told to first make a lye solution and soak for 2 weeks. After the lye solution, to vacuum seal them in place of the clay for a few months. I haven't tried it though....yet. Might have to do more research now.
@@YourValhalla Lye is used in a variety of foods. Pretzels, for example, are traditionally bathed in it prior to baking, which gives them their distinct color, texture, and flavor. Ditto with ramen noodles. From what I understand about century eggs they used both lime and wood ash (lye) in their production, so Bmonkeygurl was correct.
@@witheredturtle7766 Oh duh. I dont know why I didnt think of those things.. My apology to OP, I just instantly got worried about someone buying drain lye and using it on eggs..
@@YourValhalla and Hominy, which I think is what they use to make grits. Also, I don't think plumbing lye is the exact same formulation as food use lye. IDK, but hope not lol.
Looks to me like you didn't give the mixture enough time to really get into the eggs. Also not covered enough and having big chunks of charcoal in it (you should probably grind it first) ..also check the pH value of the soil you are using. You want an alcaline value. Also sometimes store bought eggs are coated with some sort of wax or whatever for preservation. Not sure how it is done in the states but maybe give that a check. And i don't know how it's done originally if you are supposed to use that kind of container for the soil or if you wanna give it the chance to dry out (holes at the bottom, etc). Yours looked really wet and muddy. Not sure if that's how it's supposed to be. Good luck with your next try. Super interesting :)
I looked up the wax bit and this might be a very good point. It looks like (at least for chicken eggs) that they're coated with an oil after they're washed. If the egg isn't washed, it naturally has a coating that makes it less porous. It looks like she took them straight from the package and into the mud. I think washing them first might be a good idea.
You actually do not want any charcoal at all, regardless of whether it's lumps or powder. The ash is what reacts to create potassium hydroxide (lye). Charcoal will not, it's just taking up space, so you're effectively shortchanging the amount of the caustic ingredients that you need. Instead, the ash should be sifted so there's no charcoal and you have the correct amount of ash. I 100% agree that using compost was probably a mistake. The very high pH is going to kill any microbes in the soil anyway. The recipe that she used mentions using soil with a high clay content, which would actually be the opposite of compost (which is composed mostly of decaying organic materials; mulch).
@@devinm.6149 "Perkins and his family moved to Hastings in 1920, and in that city in 1922, Perkins invented the "Fruit Smack," the forerunner of Kook-Aid, which he sold mainly via mail order. Perkins renamed the drink Kool Ade and then Kool-Aid in 1927".
I love when you speak about the culture and history of food Emmy, truly helps me appreciate it more. Also I’m sorry it didn’t work out. I’m wondering why it didn’t, I’m so glad you’re not giving up.
1.4K Views. On a FAILED recipe. And ZERO dislikes? You have got to LOVE your fan base! We are behind you 100%! And ❤❤❤ you lots! You are doing something right, girl!
Oh, that's a bummer. :/ You didn't' ask, but here my 2 cents (sooooorry /o/): maybe the Sodium carbonate content from the wood and charcoal ash weren't enough to react with the quicklime (CaO) and then result in lye (sodium hydroxide). And if the mud was still warm/hot, the reaction between CaO and water was still happening to become calcium hydroxide which influences all the subsequent reactions. I read the original post: the information that the eggs are more nutritious because they would have more proteins in the end. Well, no really. The carbs and proteins (amino acids) will reduce because of the Maillard Reaction! Yeap, brown-ish color from the egg white has resulted from Maillard Reaction.
@@babyhairband6491 In this case, yeap. The tea wouldn't contribute that much for the color, the stain would be very superficial. The egg white change color all the way down. :)
Failure is growth! But I would so love to see you try again. I'm so interested in trying this when Montana isn't under 38inches of snow! Always wanted to try one.
Emmy, I remember my mom buying them when I was little and the mud on the outside was quite thick and black. You may need to brine it prior to it being wrapped in mud. Similarly to making salted duck eggs. Good luck! I’ll look for part two in 3-4months
I think that the quicklime coating wasn't thick enough to completely encase the egg before burying it in the soil. Also, I do agree that the soil was too damp to enable the eggs to be preserved properly. From what I remember, my grandmother used to keep the earthern jar with the eggs in a covered shed to prevent water from affecting the preservation process.
We used to sell these in our store. They would come in a large ceramic pot, about 4-5 times the six of yours, with a wooden lid. The mud on the eggs were pretty thick too, about 1cm. Aside from serving with congee, my mom would occasionally cut them in wedges and sprinkle sugar on them and serve them like that. Of course these days I'm accustomed to them, so I don't put sugar on them and can eat them plain
@@kuroyuri04 It's hard to describe accurately because it's so unique. Emmy's explanation of it tasting slightly ammoniated is about as close as I can think. I would not recommend trying it straight for the first time. Cut in small pieces, and maybe sprinkle with sugar like my mom did when I was young, or with rice porridge as Emmy suggests ua-cam.com/video/grxLCQqfqok/v-deo.html
There's many things I love about you, Emmy, but one of the big ones is how you're not afraid to fail. A lot of UA-camrs would never show themselves failing, but you always use it as a chance to learn. Awesome!
My grandmother still makes these a few times a year, the eggs need to sit in the solution for much longer before you burry them. She lets them sit for about two weeks before and she seals the pot before putting them on the shelf to sit. Hope that helps and I hope the next round works out better for you.
Excellent try. Don’t give up. I love your adventurous spirit. The last time I failed at something, someone said, “Congratulations! It’s a great way to learn. Learn from it and try again.” So, congratulations on running into a learning experience. Learn from it and try again. Love your channel.
From what I read you need to maintain a pH between 9 and 13. Quicklime and wood ash are both alkaline. But, maybe not alkaline enough. Compost tends to be approximately neutral, but it can be acidic which would bring your pH down too much because there is proportionately more of it. A cheap pH meter would allow you to find the correct pH and maintain it.
John Filangeri, yeah, I think this might be what went wrong. The eggs also might have been sprayed with a sealing agent to keep them fresh longer- I’d suggest washing them first to make sure the pores in the shell are open
I just watched the 6-year old video she had about century egg and I didn't feel the time difference haha. She was as good as those past years. Nothing's changed much but still I'm amused. She is really good at describing foods perfectly. 😍
When you mentioned that you needed to pack the eggs in dirt, I was surprised when you brought compost. I wonder if the recipe referred to dirt that is more clay-like... I hope you do a retry... I've always wanted to make these too.
Emmy is such an inspiration in how she deals with failure and disappointment with such grace. Instead of giving up, the moment she realized it didn’t work she was already planning a second attempt. It’s natural to be disappointed when we fail but she doesn’t get discouraged. I need to be more like Emmy but it’s tough sometimes I just want to throw stuff. when things don’t go as planned I get really frustrated. I’ll have to remember next time “be graceful in your failure and try again, just like the wise and wonderful emmymadeinjapan!”
Don't be sad! I remember my peanut butter cookie fail when I had exactly enough ingredients to make them and when I opened the egg the smell up butt and the appearance of black licorice was bestowed upon meee...I cried inside when I let the egg hit my peanut butter mixture lol Hope your next attempt goes thru emmy
@@Giannas1096 it has to be cold water I would recommend a mixing bowl instead that way it doesn't get stuck on the sides which can happen if the glass is small enough.
Been following you on UA-cam for maybe like 2 years + now and can honestly say you’re one of my most favourite channels and never cease to amaze me with what you’re going to do next!
This is a valuable video, knowing how to do something wrong can be even more important than how to get it right, and when getting it wrong can result in something toxic, etc. it can't be ignored.
Aw man, that sucks! I’m sorry it didn’t work out. You’ll definitely need to try another recipe. I’ve never heard a sadder “itadakimasu” in my life. lol Where’s my consolation prize? ♥️
Who really just thought “I wanna mix some ash, salt and tea and drop some eggs in it, cover them in rice and bury them just to see what happens” the thought process behind it fascinates me
I think it was just a matter of "Hey uh, Steve what never gets bugs or goes bad?!" ... "Idk it seems like nothing wants the leftover dust from our campfire." "Dude that's brilliant! Bury that egg in a pile of ash!" And then it just went from there. It probably took several hundred years to perfect. Hell lime is a pain in the ass to make, that alone would be a struggle
Thanks for this great vid, Emmy. And also for the friendly reminder that food is to be respected and it’s people and culture. I am a first Gen Chinese and I got seriously tired of some people making fun of authentic Chinese food and snacks (eg Moys or salted plums, a childhood favorite and still is! ) But their loss. This didn’t work out but I congratulate you for trying it. You are a fearless, undaunted, strong, intelligent and confident woman, wife and mother. Keep up the great work, Emmy! 💕
Someone was hiding eggs for easter and happened to find it the next year. After they cook it and cracked it open, its was black and weird and their friend dared them to eat the egg just to find out that they really like it and so they went and bury more eggs. And that is how century eggs was first invented, by excellent accident.
@@cynthiajohnson6747 Cynthia I respectfully disagree. I've spent many years working in kitchens and, unfortunately, I've stumbled upon the occasional fetid egg. I'm not the smartest man, but something in my heart of hearts just tells me I'm right. I'm so certain you're incorrect, Cynthia. A jubilantly affected idea, but gravely incorrect. I just see the hurt in Emmy's eyes, and that's something no smell could deliver. That's failure. It haunts me to see her joy go. It's encouraging to see her still try, though. What a blessed year. This is evening.
"This is the face of disappointment..." Oh, Emmy! I wanted to jump into the screen and hug you! So sorry the recipe didn't work out! Hope you find one that does! 💜💋
Crazy question, where the duck eggs pasteurized? Processes like that can sometimes mess with older recipes. This reminds me of the time our whole chem class failed an exercise because it was from an older book before they stabilized hydrogen peroxide. Hope you get to try it again!
The thing about showing failure is that others learn from it and it makes us all better for it! Good try Emmy! Sucks it didn't work out though! And by the way, I'm so excited for the lime eggs!!!!
I have not had 100 yr old eggs in a long time but like you I remember having them with my congee in the morning. It is a bit of an acquired taste but if you grew up with it it's so good. Thanks for showing us your process even if it didn't turn out the way you expected. I felt bad that you already had a pot of congee waiting for the eggs! I'm sure you'll have better luck next time.
Interesting experiment! My (purely amateur) guess is that you may not have left the eggs in the bucketful of alkaline mud long enough or perhaps the various ashes should be sifted so that they are a powder without chunks (greater surface area for chemical reaction). I'm guessing that the heat from the exothermic reaction between quicklime and water has the effect of soft boiling the eggs and then the alkalis do their magic. And I know I sound like a nervous nanny but... once you add the quicklime, don't stir unless you have a respirator and goggles on. That quicklime is powdered, easily flies up in the air and if it lands in your eyes, nose or mouth... well, I doubt the EMTs will let you vlog from the ambulance. Stir the other ingredients, add the quicklime, add the tea solution and then stir to reduce the chance of having powdered quicklime land anywhere you really don't want it. And maybe the original mud container should be something more insulating than plastic, to hold onto the heat more efficiently. Hmmmmm, one last thought: you'll get more of a reaction if you use a strongly tannic tea. Philistine that I am, I drink Twinings and they helpfully rate each of their teas for tannic content. Philistine that I am, I drink Twinings and I know their Irish breakfast and lapsang souchong are both pretty tannic. And if you boil them, you'll get every last molecule of tannic acid out of them.
I know this is an older video but here's a tip: Instead of cracking the eggs, spin them like a top..if it just flops over, it's raw.. if it spins on it's end like a top, it's been solidified. this is how i can tell a raw egg from a boiled one.
Doesn't black tea have a low ph? If the mud mixture is supposed to be alkaline, the tea might've lowered the ph of the mud which changes the chemical reaction. Also, I'm pretty sure tea pH varies.
I think it was because she packed it in compost which is acidic. I also don't think that the alkalinity has anything to do with the coloration. Boiling eggs in the tea will colour them. The alkalinity will preserve them but also give them a particular taste.
One of my favorite bonus features of watching these videos on UA-cam is seeing what the automatic captioning does with “itadakimasu”. Today, it was “meet the lucky mouse”.
It would be interesting to find out what went wrong. My first thought was that the ”ash” had to much big parts in so that it didnt mix and become a good enough mud and allso that the mud layer was too thin
I for one love seeing the fails. I like how you take it in a positive manner. Even your face of disappointment is not upset. I am excited for you to try again
Are you sure the recipe called for quicklime (CaO) rather than SLAKED lime (CaOH2)?? I wonder because you mentioned how hard the eggshells were. It's possible that quicklime may actually seal the eggshell and not allow any alkali into the egg. GAMBATTE on your next attempt!!
Hi Emmy - I realize this video is old but hopefully you'll see it! I'm curious if you would share your rice soup/porridge recipe? I've tried finding it but can't seem to nail down one that seems right. Much appreciated and love from TX.
New-ish follower of Yours and I’m very impressed with how you present yourself. You’re amazing, I love watching your videos and you seem incredibly genuine.
If you used acid soil compost instead of ericaceous soil alkaline compost would you not have neutralized the mud around your eggs? I don't know I've never made it just asking.. 🤔🤔
I think an issue could be that when the eggs were sitting in the mud at the beining-maybe they needed to be fully submerged? Perhaps for it to take affect the eggs needed more radioactive mud on them? Just a thought.
someone centuries ago: I have an idea; let's take an incredibly caustic substance and put our food in it! someone else: That's the best idea I've ever heard.
I think the most commonly agreed origin story is that a man stumbled across preserved duck eggs in a patch of mud…and then apparently thought that would seem tasty but I guess he was right.
I looked into it and it seems like as if you need to slightly pickle the eggs in lye first before you incase them in clay and mud. Best of luck though with your next batch!.
Honestly very inspiring to see you take failure in stride. You've been such a positive influence since I've been watching you and seeing you disappointed but determined. Thank you
I love how Emmy isn’t afraid to show failure. And she does it so gracefully
Sarah Williams no i love how chill she is in all her videos
And how she feels motivated to try again . She is a trooper
Adventist I expected her to buy a back up, but she didn’t try to cover her mistakes with a bandaid.
Like she's said failure is how we learn. Also glad she did this.
Inspired me to go Googling, never does take much. 15 minutes in the mud probably should have been 15 days. If I make 100 year old eggs it will be done far easier than this was.
---------------------------------------------------
Not via Google, from a book I have:
"... THESE EGGS SET TO A GOLDEN YOLK AND A COLORLESS, CLEAR WHITE!"
Pg. 117 of 2004 edition On Food And Cooking by Harold McGee
(Pidan is Chinese term for Thousand Year Old Egg)
NOUVEAUX PIDAN
Soak for EIGHT DAYS in solution of 5% salt and 4.2% lye then gentle heat at 160F (70C) for 10 minutes.
(Yes 100% lye is drain cleaner, 100% Sodium Hydroxide, container is recycling code 2 , HDPE)
SOAK IN PLASTIC CONTAINER
Do not use glass because it is attacked by lye, AKA Sodium Hydroxide.
So Apx 1 Liter or precisely 908 grams of water, 50 grams of salt, 42 grams of lye solution.
“That means I’ll have to do it again” that’s how everyone should treat failure!! Keep trying!
We’ll be here in 100 days Emmy 😊😊
As long as it takes Emmy we're here for you!
I’ve always loved how eloquently Emmy describes things, she never sounds harsh.
Aneesa H. Me too!! 💯
Aneesa H. I wish she was my mom😂😂
Aneesa H. You are so right! She’s classy and graceful! Love that.
Agreed
I wish I was like that but my personality wont allow me lol
"This is food and we should respect it and eat it in the way their culture has eaten it for years" And that's why I love your channel
I hate with people stuff the whole egg in their mouth cause "challenges" and then they say it is gross. Lots of food would taste gross if you ate it in such way.
@Murlynd 73 shut the fuck up
I like how emmy's fanbase is so positive & supportive. The Internet can be a toxic place but enemy's video can always be counted on to be sweet & friendly.
It's so true! I saw negative post once and it was between users and not about Emmy. The person was being rude about another viewer and I reported him.
Otherwise it's all been positive and supportiive as I should be.
I agree who could be nasty or mean towards her she’s literally the sweetest person I’ve come across on UA-cam I don’t even like watching cooking channels for fun only when I’m cooking but I absolutely love watching her
Aww, she had the porridge all ready eat with it and everything!😭
You know what Emmy? No one can get angry or laugh at you with your attempt. Every single show that you do is awesome even when you do post the fails. Because it teaches a lot of people that sometimes success isn’t always on the first run, sometimes it takes more than once. Always remember you are awesome!!
And most important, your show is always a video that is a great learning tool. What also makes you awesome is that you talk to people when you make your videos instead of acting like some people do in a rather condescending manner. It is almost as if you were standing right in front of your audience. And this is what sets you apart from many people who have videos like this on UA-cam. So don’t worry that the eggs didn’t come out the way you intended. You are still awesome!!
☺️🌻☀️🦋👍
Keep being awesome!!!
Peace and Love to All!!!
☮️☯️🎶☀️🌻♥️😊👍
"this is food and we should respect it and eat it in the way the culture has for many many years." Well said!
“This is food and we should respect it and eat it in the way the culture has eaten” YASSSSSSSSSS👏👏👏👏👏
That is nonsense. YASSSSSSSSSSSSSSSSSSS
No. There is literally no reason to be a food gatekeeper and strictly and only eat it in a "correct" way. You should not be offended by someone eating another culture's food in a nontraditional way. That's how you both improve on and create new dishes.
Nah that's dumb. There's no right way to eat food. It's food. Sure, celebrate the way it's cooked if that's how you want to cook it, but come on. Why respect a recipe? It's a recipe. What I would say though is to try something the "right" way first before you say you don't like it. E.g. if you were to just slather marmite on a piece of bread you'd hate it most likely, but if you scraped on a liiiiiiiight scraping you might like it. But to "respect" the marmite sandwich is just kinda silly. It's just food.
YOUR MADDDDDDDDD!!! YOUR ALLLL MADDDDDD!!!! Drink some water to wash down the salt 😘 food SHOULD BE RESPECTED AND MADE THE WAY THE CULTURE HAS BEEN DOING 😂😂😂 #CryBabies
@@chuggaa100 I don't think Emmy's trying to say that people shouldn't be creative with their food. She says this right after talking about how people are eating this as a "challenge" and in a way that is very different from how it's eaten usually. Most of those people are probably not going to like it, and that's sad because if they tried it in the traditional way they might. They might also like it if they tried it in a newer fusion dish. But, having it as a challenge basically sets them up to think that it's gross and weird. I think it's a good idea when you're trying something new to try to find it prepared in a traditional dish so that you can see how it balances with the other flavors.
I love how much you respect food and the culture associated with it, Emmy. Food should be respected, especially as so many people starve around the globe.
Maybe you should have put a thick mud around them in able to get enough lime on them to cure.
I was thinking the same when she coated them in the rice
I think so too, like when you make salted egg
I’ve seen the same thing in videos where they pack a thick layer of mud on the eggs.
Rod Kirt I was thinking this when she took it out of the mud.
Maybe the mud ingredients needed to be more evenly dispersed, too. It looked quite chunky, maybe that means some of the ingredients didn't properly mix/activate.
here after watching her "successful" diy century egg 🥺🥺 she did it you guys
"I dont want to taste failure"😫 the feels emmy
"very sulfurous" emmy, just say it smells like farts
In my experience, most farts don't smell like sulfur, so I appreciate the specification.
PFFF HAAHAHAHAAH
If your farts smell like sulphur, i think something is wrong lmao. sulphur is a rotten eggs smell, I think you're thinking of methane.
Many farts do smell like rotten eggs. Lol.
Hydrogen sulfide naturally occurs in farts, in varying amounts, depending on your diet. Sometimes it'll be really high, sometimes really low. It's especially high in North American diets, though.
"in a nutshell-"
missed opportunity to say "in an eggshell" LOL
this comment made me angry :(
I thought the same thing lol
😏😏😏
Honestly..... If that pot was sitting outside, I'd end up forgetting it was eggs buried in there and I'd probably end up watering it thinking it was a plant. 😂🤦🏻♀️
I never lose faith in my empty plant pots, I even water the weeds.
I have lots of birds so maybe, just maybe they plant a seed for me.
I'm so sorry this didn't work out. Such a valiant effort!
This is literally the case of “putting all eggs in one basket”
*GROAN!
Was it really a basket, though?
It wasn't a basket lol
@@devinm.6149 ...obviously not
@@devinm.6149 obviously not, it’s just a saying. Must everything taken literally??
The instructions I have looked at show the eggs being completely submerged in the lime solution for ten days.
Yeah, that definitely looked off and I had no idea how to make these.
That's helpful. Definitely worth a try.
thats the correct way of making it.
Maybe it was a misprint in her recipe instead of 15 minutes it was supposed to say 15 days 🤷
@@lcmc4861 Definitely could be.
The shows that challenge people to eat century eggs are pretty disrespectful, even if they don't mean to be. It just doesn't make sense culinarily, like challenging someone to chug a quart of hot sauce with no food to consume it with. But also it's portraying century eggs (or durian, balut, etc...) as something disgusting and weird and "exotic/foreign". Love Emmy's curiosity and respectful treatment of foods from all different times and places and people of all walks of life!
i love the way you think about cultural foods and respecting the food by eating it the way it was intended! i totally agree and i have found the way some people posting online have sensationalized some traditional foods into being a "challenge." As a filipina person i have seen this with balut as well and while i don't enjoy balut personally there is some amount of respect and care to be taken with cultural foods. Brilliant video as always Emmy, I learned so much about century eggs! What a process!
I’m still hoping to Emmy try this again, I really want to see her try and succeed. But even if not I’m just happy when she shares all this stories wt us
She did!
2:30 Preach!! I hate it when my food culture is disrespected by being exoticized by people who don't care to consider there are preparations that showcase even the "weirder" dishes. I appreciate that with each "strange" dish you try, you do your best to research how to best highlight its best qualities and giving each one an equal chance to be enjoyed as it was intended.
I'm American, and any time I see Caucasians "try" some not-average-food-fare-in-modern-USA, I cringe. How many "American" foods are considered disgusting by other cultures? TONS. How many "American" food products are awful if not used as intended? LOTS. How many "American" food products aren't really food? lol. From what I understand, these eggs are used more like a condiment/garnish. Imagine eating a bowl of BBQ sauce and basing your opinion of American food on that. Also, I think many things showcased in the "foreign food is gross" videos are not things eaten daily by the majority of the population - some are, but some seem to be regional specialties, traditional foods, ceremonial foods, or foods eaten at a time when they had to (famine/depression foods). I do love the way Emmy tries everything!
I know, I remember one reality show that used the egg in egg nog. It was horrible.
@@epowell4211 Exactly! Take Vegemite for instance. Often see people eating straight off a teaspoon so of course it'll be disgusting! Try it on hot toast with butter & a little bit of Vegemite and it's tastier.
Without disrespect to tradition we wouldn't have bbq chicken pizza or Taco Bell. Both are wonderful things everyone enjoys. Thanks for coming to my TED Talk.
@@L0u3llaPUNK While I agree that fusion foods like American-style pizza and Taco Bell are delicious, If you listen to what Emmy had said at 2:30, she isn't talking about fusion food nor creating new recipes with historically traditional ingredients. She is talking about abusing and wasting ingredients for the sake of making it look as disgusting as possible in the form of a food challenge.
In the same way, I am not referring to foods that have been combined to make something new and delicious, I'm talking about how people disrespect ingredients used by other cultures by isolating them outside of their traditional preparations and trying to consume it for the sake of entertainment and "yuck" factor.
I just love how respectfully you talk about food, and how gracefully you called out people who don’t give certain foods that respect just because they’re culturally different. personally i’ve had century eggs so often in my life being filipino, and I’m so happy to see someone talking about food in such a kind way!
From a friend in China, I was told to first make a lye solution and soak for 2 weeks. After the lye solution, to vacuum seal them in place of the clay for a few months. I haven't tried it though....yet.
Might have to do more research now.
that sounds like a very good way to get botulism
Pretty sure the word your looking for is lime..
Do NOT use lye on things you eat.. Lye is for soap
@@YourValhalla
Lye is used in a variety of foods. Pretzels, for example, are traditionally bathed in it prior to baking, which gives them their distinct color, texture, and flavor. Ditto with ramen noodles.
From what I understand about century eggs they used both lime and wood ash (lye) in their production, so Bmonkeygurl was correct.
@@witheredturtle7766 Oh duh. I dont know why I didnt think of those things.. My apology to OP, I just instantly got worried about someone buying drain lye and using it on eggs..
@@YourValhalla and Hominy, which I think is what they use to make grits. Also, I don't think plumbing lye is the exact same formulation as food use lye. IDK, but hope not lol.
Looks to me like you didn't give the mixture enough time to really get into the eggs. Also not covered enough and having big chunks of charcoal in it (you should probably grind it first)
..also check the pH value of the soil you are using. You want an alcaline value.
Also sometimes store bought eggs are coated with some sort of wax or whatever for preservation. Not sure how it is done in the states but maybe give that a check.
And i don't know how it's done originally if you are supposed to use that kind of container for the soil or if you wanna give it the chance to dry out (holes at the bottom, etc). Yours looked really wet and muddy. Not sure if that's how it's supposed to be.
Good luck with your next try. Super interesting :)
I looked up the wax bit and this might be a very good point. It looks like (at least for chicken eggs) that they're coated with an oil after they're washed. If the egg isn't washed, it naturally has a coating that makes it less porous. It looks like she took them straight from the package and into the mud. I think washing them first might be a good idea.
You actually do not want any charcoal at all, regardless of whether it's lumps or powder. The ash is what reacts to create potassium hydroxide (lye). Charcoal will not, it's just taking up space, so you're effectively shortchanging the amount of the caustic ingredients that you need. Instead, the ash should be sifted so there's no charcoal and you have the correct amount of ash.
I 100% agree that using compost was probably a mistake. The very high pH is going to kill any microbes in the soil anyway. The recipe that she used mentions using soil with a high clay content, which would actually be the opposite of compost (which is composed mostly of decaying organic materials; mulch).
I just love her voice😍😍 Emmy need to be the new siri voice😂
JaeLynn Booker 💕🤗🌟
I love how her voice is very soothing
@@sandrap3089 I agree with you!
oooh such a good idea...
And stop answering to Siri. “Hey Emmy” would be just fine.
"eat the food the way people of that culture have had it for years" *pulls out kool-aid pickle*
Well kool aid pickles are kind of a cultural thing here in the south so....
@@laurabishop1883 is Kool-Aid that old?
😂😂😂😂
@@devinm.6149 "Perkins and his family moved to Hastings in 1920, and in that city in 1922, Perkins invented the "Fruit Smack," the forerunner of Kook-Aid, which he sold mainly via mail order. Perkins renamed the drink Kool Ade and then Kool-Aid in 1927".
We embrace innovation too!😂
I love when you speak about the culture and history of food Emmy, truly helps me appreciate it more.
Also I’m sorry it didn’t work out. I’m wondering why it didn’t, I’m so glad you’re not giving up.
Aw seeing that flashback pic of Emmy with her egg warmed my heart. That was the first video of hers I ever watched🙂
1.4K Views. On a FAILED recipe. And ZERO dislikes? You have got to LOVE your fan base! We are behind you 100%! And ❤❤❤ you lots! You are doing something right, girl!
51 dislikes now...with 4.3k likes. Amazing ratio.
People probably hit the dislike button just to be not nice
@@PsychoKittee1 why do peoole always assume ill will behind a dislike? what if it's just honest feedback??
I love how she posts her fails in her videos. It demonstrates her humility and sense of humor, but it also helps others learn with her.
Oh, that's a bummer. :/ You didn't' ask, but here my 2 cents (sooooorry /o/): maybe the Sodium carbonate content from the wood and charcoal ash weren't enough to react with the quicklime (CaO) and then result in lye (sodium hydroxide). And if the mud was still warm/hot, the reaction between CaO and water was still happening to become calcium hydroxide which influences all the subsequent reactions.
I read the original post: the information that the eggs are more nutritious because they would have more proteins in the end. Well, no really. The carbs and proteins (amino acids) will reduce because of the Maillard Reaction! Yeap, brown-ish color from the egg white has resulted from Maillard Reaction.
So browning is always attributed to the Maillard reaction? It’s not brown from the tea staining it?
And some liberation of sulfide from cysteine at high pH which reacts with iron from ferritin etc giving green-black iron sulfide esp around yolk.
@@babyhairband6491 In this case, yeap. The tea wouldn't contribute that much for the color, the stain would be very superficial. The egg white change color all the way down. :)
@@TheSpinDoctor Yes! \o\/o/
So are quick lime and lye two different chemicals? And why could you not just add lye directly.
Failure is growth! But I would so love to see you try again. I'm so interested in trying this when Montana isn't under 38inches of snow! Always wanted to try one.
I can hear the neighbors, "What is she doing over there now ?"
Husband comes home, "What was she doing today it really stinks ? "
I love how Emmy talks about food and has such great respect for it, everyone take notes!!
Emmy, I remember my mom buying them when I was little and the mud on the outside was quite thick and black. You may need to brine it prior to it being wrapped in mud. Similarly to making salted duck eggs. Good luck! I’ll look for part two in 3-4months
The eggs with thick black ash are salted eggs. The eggs with lighter mud and rice chaff are thousand year eggs.
I think that the quicklime coating wasn't thick enough to completely encase the egg before burying it in the soil. Also, I do agree that the soil was too damp to enable the eggs to be preserved properly.
From what I remember, my grandmother used to keep the earthern jar with the eggs in a covered shed to prevent water from affecting the preservation process.
Thank you for the correction, I was looking to try it myself (and the recipe website has been taken down :(
We used to sell these in our store. They would come in a large ceramic pot, about 4-5 times the six of yours, with a wooden lid. The mud on the eggs were pretty thick too, about 1cm.
Aside from serving with congee, my mom would occasionally cut them in wedges and sprinkle sugar on them and serve them like that. Of course these days I'm accustomed to them, so I don't put sugar on them and can eat them plain
Anooo... May I know what it's taste?
@@kuroyuri04 It's hard to describe accurately because it's so unique. Emmy's explanation of it tasting slightly ammoniated is about as close as I can think.
I would not recommend trying it straight for the first time. Cut in small pieces, and maybe sprinkle with sugar like my mom did when I was young, or with rice porridge as Emmy suggests
ua-cam.com/video/grxLCQqfqok/v-deo.html
@@lemonherb1 it's close to the perserved salted egg?
@@kuroyuri04 No, completely different smell, taste and texture.
@@kuroyuri04 This video does a pretty good job on explaining the product
ua-cam.com/video/NL8kMj-GlLs/v-deo.html
There's many things I love about you, Emmy, but one of the big ones is how you're not afraid to fail. A lot of UA-camrs would never show themselves failing, but you always use it as a chance to learn. Awesome!
Thank you!
Me: :(
Cute healthy and happy chickens running behind Emmy: *exist*
Me: :')
My grandmother still makes these a few times a year, the eggs need to sit in the solution for much longer before you burry them. She lets them sit for about two weeks before and she seals the pot before putting them on the shelf to sit. Hope that helps and I hope the next round works out better for you.
I love your whole tempo as a person, it makes me calm.
Excellent try. Don’t give up. I love your adventurous spirit. The last time I failed at something, someone said, “Congratulations! It’s a great way to learn. Learn from it and try again.” So, congratulations on running into a learning experience. Learn from it and try again. Love your channel.
From what I read you need to maintain a pH between 9 and 13. Quicklime and wood ash are both alkaline. But, maybe not alkaline enough. Compost tends to be approximately neutral, but it can be acidic which would bring your pH down too much because there is proportionately more of it. A cheap pH meter would allow you to find the correct pH and maintain it.
John Filangeri, yeah, I think this might be what went wrong. The eggs also might have been sprayed with a sealing agent to keep them fresh longer- I’d suggest washing them first to make sure the pores in the shell are open
also, isn't tea acidic? if the tea is too strong, it might lower the pH of the mud mixture.
@@JonFD That's also a good point. That might prevent the solution from penetrating the eggshell.
@@palebluedot8818 Yes, tea is slightly acidic also. And, I recall that it was very strong tea, so it may have been more so.
I just watched the 6-year old video she had about century egg and I didn't feel the time difference haha. She was as good as those past years. Nothing's changed much but still I'm amused. She is really good at describing foods perfectly. 😍
When you mentioned that you needed to pack the eggs in dirt, I was surprised when you brought compost. I wonder if the recipe referred to dirt that is more clay-like... I hope you do a retry... I've always wanted to make these too.
Emmy is such an inspiration in how she deals with failure and disappointment with such grace. Instead of giving up, the moment she realized it didn’t work she was already planning a second attempt. It’s natural to be disappointed when we fail but she doesn’t get discouraged. I need to be more like Emmy but it’s tough sometimes I just want to throw stuff. when things don’t go as planned I get really frustrated. I’ll have to remember next time “be graceful in your failure and try again, just like the wise and wonderful emmymadeinjapan!”
This makes me happy. Anyone can review food but I honestly subscribe for the positive vibes. And I wish I could try this stuff!
I freaking adore all the variety of adjectives she uses to describe tastes and smells!!! So detailed and descriptive!!
Emmy needs her on show. it would be so educational and informative.
She has one, you just watched it.
true
oh wow you really hit the nail on the head with appreciating how cultures consume food and delicacies. so very eloquently put!
Don't be sad! I remember my peanut butter cookie fail when I had exactly enough ingredients to make them and when I opened the egg the smell up butt and the appearance of black licorice was bestowed upon meee...I cried inside when I let the egg hit my peanut butter mixture lol
Hope your next attempt goes thru emmy
Tippy Taps haha! This has happened to me too. Now I always crack open eggs in a separate bowl.
Yep always crack eggs in separate containers
Svenja likes sketching good tip thank you so much 👍🏻
@@Giannas1096 it has to be cold water I would recommend a mixing bowl instead that way it doesn't get stuck on the sides which can happen if the glass is small enough.
Been following you on UA-cam for maybe like 2 years + now and can honestly say you’re one of my most favourite channels and never cease to amaze me with what you’re going to do next!
You’re also looking younger as the years go by so whatever you’re doing tell me!
I threw myself a tantrum in solidarity to the failure parade 😫😫😫
This is a valuable video, knowing how to do something wrong can be even more important than how to get it right, and when getting it wrong can result in something toxic, etc. it can't be ignored.
Bummer! Took it like a trooper. Smile wins in the end.
Emmy, you are the brave one for actually doing the whole progress. Bravo.
Aw man, that sucks! I’m sorry it didn’t work out. You’ll definitely need to try another recipe. I’ve never heard a sadder “itadakimasu” in my life. lol
Where’s my consolation prize? ♥️
Who really just thought “I wanna mix some ash, salt and tea and drop some eggs in it, cover them in rice and bury them just to see what happens” the thought process behind it fascinates me
I think it was just a matter of "Hey uh, Steve what never gets bugs or goes bad?!" ... "Idk it seems like nothing wants the leftover dust from our campfire." "Dude that's brilliant! Bury that egg in a pile of ash!" And then it just went from there. It probably took several hundred years to perfect. Hell lime is a pain in the ass to make, that alone would be a struggle
Me too just to see the results!
Lots of great people failed at one time in their lives. At least you tried , that's the most important part.
Thanks for this great vid, Emmy. And also for the friendly reminder that food is to be respected and it’s people and culture. I am a first Gen Chinese and I got seriously tired of some people making fun of authentic Chinese food and snacks (eg Moys or salted plums, a childhood favorite and still is! ) But their loss.
This didn’t work out but I congratulate you for trying it. You are a fearless, undaunted, strong, intelligent and confident woman, wife and mother. Keep up the great work, Emmy! 💕
I'm glad you aren't too discouraged, and are trying again. That is a video I am really looking forward to!
Makes you wonder how someone came about inventing this
"what can i do to an egg so that i will be able to eat it later?" just like how all other fermentation was invented
I think about that for a lot of the foods we eat. Hunger & desperation will make you take the risk, I guess.
I watched in a video that I farmer found duck eggs that was laying in the mud for a while, and that how the 100 years old egg came to be.
Someone was hiding eggs for easter and happened to find it the next year. After they cook it and cracked it open, its was black and weird and their friend dared them to eat the egg just to find out that they really like it and so they went and bury more eggs. And that is how century eggs was first invented, by excellent accident.
Emmy is sad😔.. We can it in your eyes.. But Its ok emmy😊 u can do it next time
I bet we were seeing the horrible smell in her eyes
@@cynthiajohnson6747 Cynthia, I respectfully disagree with what you said. I don't believe it's the smell at all
@@AlexParkerEmcee lol you never smelled a rotten egg then.
@@cynthiajohnson6747 Cynthia I respectfully disagree. I've spent many years working in kitchens and, unfortunately, I've stumbled upon the occasional fetid egg. I'm not the smartest man, but something in my heart of hearts just tells me I'm right. I'm so certain you're incorrect, Cynthia. A jubilantly affected idea, but gravely incorrect. I just see the hurt in Emmy's eyes, and that's something no smell could deliver. That's failure. It haunts me to see her joy go. It's encouraging to see her still try, though. What a blessed year. This is evening.
Hello stranger japanese cutie
"This is the face of disappointment..." Oh, Emmy! I wanted to jump into the screen and hug you! So sorry the recipe didn't work out! Hope you find one that does! 💜💋
This is the first thing I've heard emmy say disgusting. WHAT A DAY! I love how she still posted this.
Crazy question, where the duck eggs pasteurized? Processes like that can sometimes mess with older recipes. This reminds me of the time our whole chem class failed an exercise because it was from an older book before they stabilized hydrogen peroxide. Hope you get to try it again!
I just watched a channel called This is China and they soaked theirs in a watery tea solution for 10 days
That’s tea eggs, not century eggs
I really love the way you explain things. Very impressive.
The thing about showing failure is that others learn from it and it makes us all better for it! Good try Emmy! Sucks it didn't work out though!
And by the way, I'm so excited for the lime eggs!!!!
I have not had 100 yr old eggs in a long time but like you I remember having them with my congee in the morning. It is a bit of an acquired taste but if you grew up with it it's so good. Thanks for showing us your process even if it didn't turn out the way you expected. I felt bad that you already had a pot of congee waiting for the eggs! I'm sure you'll have better luck next time.
Interesting experiment!
My (purely amateur) guess is that you may not have left the eggs in the bucketful of alkaline mud long enough or perhaps the various ashes should be sifted so that they are a powder without chunks (greater surface area for chemical reaction). I'm guessing that the heat from the exothermic reaction between quicklime and water has the effect of soft boiling the eggs and then the alkalis do their magic.
And I know I sound like a nervous nanny but... once you add the quicklime, don't stir unless you have a respirator and goggles on. That quicklime is powdered, easily flies up in the air and if it lands in your eyes, nose or mouth... well, I doubt the EMTs will let you vlog from the ambulance. Stir the other ingredients, add the quicklime, add the tea solution and then stir to reduce the chance of having powdered quicklime land anywhere you really don't want it.
And maybe the original mud container should be something more insulating than plastic, to hold onto the heat more efficiently.
Hmmmmm, one last thought: you'll get more of a reaction if you use a strongly tannic tea. Philistine that I am, I drink Twinings and they helpfully rate each of their teas for tannic content. Philistine that I am, I drink Twinings and I know their Irish breakfast and lapsang souchong are both pretty tannic. And if you boil them, you'll get every last molecule of tannic acid out of them.
I know this is an older video but here's a tip: Instead of cracking the eggs, spin them like a top..if it just flops over, it's raw.. if it spins on it's end like a top, it's been solidified. this is how i can tell a raw egg from a boiled one.
Hey Emmy maybe you need regular dry soil instead of compost or maybe a container that drains. Love the video i hope you find out how to make it work
I LOVE that you respect, and acknowledge the ways to prepare and eat food from other cultures and countries ♥️
Doesn't black tea have a low ph? If the mud mixture is supposed to be alkaline, the tea might've lowered the ph of the mud which changes the chemical reaction. Also, I'm pretty sure tea pH varies.
I think it was because she packed it in compost which is acidic. I also don't think that the alkalinity has anything to do with the coloration. Boiling eggs in the tea will colour them. The alkalinity will preserve them but also give them a particular taste.
One of my favorite bonus features of watching these videos on UA-cam is seeing what the automatic captioning does with “itadakimasu”. Today, it was “meet the lucky mouse”.
I got the same translation too, lol!
Your hair looks beautiful and wonderfully voluminous in this video!
Emmy! The title of this video made me so sad because you were SO excited. Please try this again! Failure just means room to grow
It would be interesting to find out what went wrong. My first thought was that the ”ash” had to much big parts in so that it didnt mix and become a good enough mud and allso that the mud layer was too thin
I for one love seeing the fails. I like how you take it in a positive manner. Even your face of disappointment is not upset. I am excited for you to try again
Are you sure the recipe called for quicklime (CaO) rather than SLAKED lime (CaOH2)?? I wonder because you mentioned how hard the eggshells were. It's possible that quicklime may actually seal the eggshell and not allow any alkali into the egg.
GAMBATTE on your next attempt!!
Isn't slaked lime just quicklime mixed with water? You're still getting a chemical reaction from the water in the tea.
Mr. Camel wouldn’t you be missing an oxygen?
It's amazing to see the Support Emmy gets, so i hope the Community grows!
Your appreciation for culture is lovely. Thank you for sharing with us. 👌🏻💗
Hi Emmy - I realize this video is old but hopefully you'll see it! I'm curious if you would share your rice soup/porridge recipe? I've tried finding it but can't seem to nail down one that seems right. Much appreciated and love from TX.
“Trying is the first step to failure”....Homer Simpson.
"FAIL. First Attempt In Learning" ... Chris Do
DOH!
“The lesson is never try” Homer Simpson
New-ish follower of Yours and I’m very impressed with how you present yourself. You’re amazing, I love watching your videos and you seem incredibly genuine.
If you used acid soil compost instead of ericaceous soil alkaline compost would you not have neutralized the mud around your eggs? I don't know I've never made it just asking.. 🤔🤔
Actually a good question.... does the recipe call for compost or just dirt? The compost has a lot of variables and would certainly have some effect.
I think an issue could be that when the eggs were sitting in the mud at the beining-maybe they needed to be fully submerged? Perhaps for it to take affect the eggs needed more radioactive mud on them?
Just a thought.
I really hope you'll succeed making your preserved eggs next time. Actually, I want to encourage you to don't give up just yet.
I love how you teach your subscribers to respect the food that we have and the cultures it comes from. :)
someone centuries ago: I have an idea; let's take an incredibly caustic substance and put our food in it!
someone else: That's the best idea I've ever heard.
granted, someone also saw hot peppers and thought "wow, that seems like a good thing to bite into"
@@Romanticoutlaw To be fair, the very first people eating them would not really be able to tell they were hot by how they look.
Somebody also opened an oyster and thought "Hmm... I think I'll eat that wad of snot."
"Hey, let's pee on these eggs and eat them later!
OK!"
I think the most commonly agreed origin story is that a man stumbled across preserved duck eggs in a patch of mud…and then apparently thought that would seem tasty but I guess he was right.
I subscribed by accident a few weeks ago. been binge watching you're hard times and retro series, now i'm hooked. i'll never unsubscribe.
I FEEL SO BAAAADDDD it’s okay Emmy! You’ll do it next time don’t be bummed 😭😭😭😭
Why her voice is so soothing. It is like asmr in my ears. Very relaxing.
You should try using that beautiful crock to make sauerkraut!
Or kimchi!
I'm sorry Emmy!!!!!! I love how you still showed how this did not work! I look forward to the update!
I looked into it and it seems like as if you need to slightly pickle the eggs in lye first before you incase them in clay and mud. Best of luck though with your next batch!.
Honestly very inspiring to see you take failure in stride. You've been such a positive influence since I've been watching you and seeing you disappointed but determined. Thank you