As a Chinese American, I absolutely appreciate how you demystified the bad stereotypes around a very tradional egg dish that's usually just used for clickbait on the internet. You made the congee super well too. Color me impressed and my heart warmed.
I usually hate comments that appreciate people (no hate) but there are just too many, you don’t get any jokes, this on on the other hand.. it’s different, I like it, I points out something that is easy to notice, but not many people care, this… is a comment that I like.
@@straenmusikant7402 they are pretty nice (i dislike the yolk tho). the white is like a bit like “jelly” and has not much taste, the smell may be a bit “bad” but the egg when eating with other stuff is yummy.
It is called "Telur Asin" In Indonesia. And It is commonly sold here. But it didn't use Coal and salt instead it used sand and salt to burry it for some weeks. So the colour is a bit different
Century egg is my comfort food :) . For breakfast in Hong Kong, we usually boil it with sliced pork, green onions and congee. It definitely tasts 10/10!😋
I LOVE IT HOW YOU ACTUALLY TOOK RESEARCH INTO THE CENTERY EGG, Finally someone that doesn't think that it's bad due to how they don't know how to use it
For the century egg, I also love to pair it with fire roasted green chili oil, garlic, soy sauce, black vinegar and a sprinkle of sugar. It’s my simplified version of 擂椒皮蛋 (lei jiao pi dan), a truly delightful side dish that is loved by many of us in China :)
For poaching, try using something like a sauce pan. The water should be a bit deeper and if you're doing only one egg, you could try stirring the water a little before adding the egg..
Agree, but when you eat 4 eggs per meal, cooking each one individually just takes too long... I slowly add them into the water so that there is a layer already in there on which you deposit the rest of the egg. Hope this makes sense, haha. It works a bit better than dropping them in fast.
Another type of egg that's popular in East Asia is the salted egg. It's usually eaten hard-boiled or integrated into other dishes like char kway teow (fried flat rice noodles) and seafood like squid and crab to give them a creamy texture. There are even salted egg flavored snacks
I love that you went along with the whole "Cooked until It's cooked" meme and made it into a staple on the channel. Saw some of your shorts and stuck around because of the simplicity and because of your Around the world videos. Love these kind of channels, you deserve more subs.
0:40 I visibly cringed at the guy putting a fork in a non-stick pan. Why do some chefs do this, stop it. Get some help. Or use wooden utenstils if you really want to do that like chopsticks. You can only do that on Ironcast.
I personally sometimes just eat the black egg with rice but I like how you brought some positivity to it! I personally like them as a thing to put in other dishes and I get a bit irritated seeing people just shoving an entire one down their throat, saying it is disgusting
I didn't know the century egg had so much controversy surrounding it. I always try to stay open to foods even ones I previously didn't like. It's weird people aren't giving it a chance
as a north african your opinion is appreciated about shakshuka, I'm from algeria and and differs from each country, Egyptian shakshuka is my favourite aswell.
For tamagoyaki, it's important to push the egg to the other side of the pan after rolling, so that you can keep rolling in the same direction rather than alternating directions. And the square pan definitely helps lol
I think for the century eggs conjee you want to cut it into smaller sizes and let it simmer in the pot for a while. Century eggs can also be enjoyed as a cold side dish with all kinds of condiments (vinegar, soy sauce, diced garlic and scallion, sesame oil). It is said that the egg itself is alkaline and the acid in the vinegar helps cut it and make the egg taste better
As a Malaysian, it's been a while since I've had that oyster omelette dish. I remember having that whenever my relatives visit Penang. The nostalgia...
I'm Chinese Malaysian and as soon as the century egg portion showed up I was so ready for the typical "white man eats foreign food without proper preparation and overacts for camera" bit that always shows up on youtube. The way he did it was so heartwarming and respectful and his century egg porridge looked delicious too. Love love love this content
One of the ways I love eating the Century Egg is to cut them in half and then slice them into thin slices, pair them with tofu and soy sauce. It's a cold dish and it is lovely. Find the kind of tofu that hmis the silkiest, and just melts in your mouth with little to no taste, top it with spring onions! The soysauce and the egg would be the only flavours there but it is AMAZING. I love it
It's interesting to see so many similar dish from wildly different cultures, like french omelette and tamagoyaki (in its basic principle of scrambled egg cooked in layers, and Indonesia also has similar dish as tamagoyaki, but shredded into fettucinne-like strings). Same as how all cultures have their own dumplings. It's almost like there is a universal gene (or genes, even) for tasting or digesting food that lead to these cultures to come up with, more or less, similar food.
Personally, something I like to do with the “century” egg is to cut it up into slices (like orange slices) and then cover a plate of them in soy sauce. This way the dish is the eggs, not the congee lol.
Had to find this comment. I want to add that the egg should be sliced and use thick 1/4" slices of pickled ginger. Not the pink ginger for sushi but the thicker one.
you have no clue how happy i am about your attitude toward other cultures. you dont go in judgemental or anything, ur attitudes rlly rlly respectful :))
a fun egg dish that i think is mainly a chinese-american thing is egg foo young. it's basically a little round omelette that's crispy on the edges with meat, onion, and peppers topped with beef or chicken gravy flavored with soy sauce, mirin, and oyster sauce. it's really good if it's done right.
I love your Tamago-yaki but if you want fast cheap and any Japanese egg soul food, please try the "Tamago kake gohan" also called "TKG" in Japan. It's just Hot rice and "raw" egg and soysauce. It might sound weird but I asure you It's tasty．You can add anything you like to make your own taste and variant, I like to put butter and some bonito flakes. I want to see how you would create your own "TKG".
Boil some ginger into the congee as well, the ginger flavour pairs well with their dish. I would put half the egg to boil in the congee for a bit so it melts a little into the congee.
Vietnamese fast morning dish with egg: Trứng chiên nước mắm and here is the recipe: Chili, garlic, scallions stir, then put in the mixture of lucky water, MSG, a little sugar, ketchup and chili sauce. Stir everything well and then add the fried egg, until the sauce thickens and is done. You can eat it with rice or non salt noodles
This guy is teaching me how to impress my loved ones. Taking what i saw in his videos and putting your own spin to it does make me wanna cook so thank you for motivating and knowledge
another popular way of eating century egg is to eat it with tofu cooked soft tofu minced garlic, minced ginger, and chopped scallion some chinese hot chili oil soy sauce sesame oil and century egg copped into small pieces
For poached eggs crack then into a ladle and submerge the ladle with the egg in it under the water first and then tilt the ladle so the egg comes out. Since the egg is already under the water it will be semi buoyant and won’t hit the bottom of the pan and break. Pull them out with a slotted spoon. Ok sorry for all the tips. I love your channel and you are an amazing cook. I learn a lot from watching your channel. Happy New Year.
I am gonna recommend my cuntry: Hungary. There are a lot of good foods around, but there is a very popular dish called Gulyás (leves), in english Goulas (soup). So this country, this dish that I recommend for you :)
seeing people trying preserved egg always makes me happy as a big fun of it, btw back in my hometown people usually combines chopped preserved egg with a little sesame oil and garlic to cover its strong flavor and makes it easier to eat, and its my favorite way to eat preserved egg too
i love eating century egg raw haha but my chinese grandma always adds soy sauce and a bit of vinegar and we have it as a side dish. its considered a delicacy for us cuz its expensive 😢
You should try Ovos Rotos (or Huevos Rotos). It's pretty popular in the Iberian Peninsula (Portugal and Spain) and it's usually served in Tapas houses. I absolutely love it and it's basically fried eggs and presunto on top of fried potatoes. You can add other things like cheese and chorizo and herbs, etc. But the satisfying part is that you mix it all up! You rip the eggs (that's why they're called rotos 😁) and mix everything and because of the yolk of the eggs (and cheese if you add it), it becomes gooey and delicious.
thank you so much the century egg is so misunderstood other asians scorn at me when i eat them like literally 😭 theyre so good and i love the congee you made i would definitely enjoy that
My mom used to make century egg with cilantro, chopped soft tofu, and soy sauce. She had to stop me from basically inhaling it every time she made it, it was so good.
Oh my god century eggs and tofu. I swear to god that was the bane of my poor mother's existence with how i begged her for years to make that dish for me, I loved it so damn much!
Swedish full grain hardbread +butter+ sliced boiled eggs+ kalles kaviar (you can find it at ikea). and there you have a classic swedish breakfast or snack🙌🏻
Growing up I hated congee. The only congee I'd eat was from this one place - I found out later that their secret was the century egg. After washing the rice they'd basically crush the century egg into the uncooked rice while the rice was still hard - this had the bonus of breaking the rice into small bits so it'd become mush easier. Then they'd cook it for hours until the egg basically dissolved. You might see small bits of the egg, but it enriched the flavour of the congee so much that it child-me loved eating it. Now as an adult I enjoy congee in general - with or without century egg. XD
I was rushing to comment that you should try Çılbır but you already did wowie O.O we have such a well-established cuisine but since the country isn't that well known or well received I don't expect to see it in this kind of video so I want to thank you for including it! Fun-ish fact: I learnt this type of Çılbır on the internet lol. My mom used to make it with boiled eggs that we didn't eat from the day before which would be laying sadly in the fridge and mix it with yogurt. This one is more delicious though cuz I don't really like cold eggs😬 A tip on poaching the eggs, you could try to use a deeper pot and stir?? mix??(?¿ lol couldn't find the right word) the water with a spoon till it creates a little swirl in the middle and add the eggs right into that swirl. This way you get a rather neat and globe-ish egg eheh
love love love how you explained and made the century egg, much like vegemite/marmite, even if it look weird, good food is good food (i mean a billion people can't be all wrong)
Try Indonesian dishes mate: "telur balado" and "telur pindang". "Telur balado" is deep-fried hard-boiled eggs that are cooked in Sambal Balado. "Telur pindang" is like the Chinese counterpart. The hard-boiled eggs are braised in a liquid flavored with tea leaves, aromatic spices, herbs, and soy sauce. Traditional telur pindang however, also use teak leaves, guava leaves, shallot skin (yes, from peeling shallots!) for the dark brown color.
Add some roast pork to the congee. I have fond memories of this stuff. This was my Thanksgiving the year my mother passed away. It was an authentic Hong Kong restraunte in Squirrel Hill. At the time in 2009 it was the only place open.
The way I was trained, for a French omelet, you get your pan ripping hot first. Add your fat and you egg mixture very quickly (egg mixture needs to have roughly a tsp or 2 of water in the mix to create steam) tilt the sauté pan a 20 degree angle so all the egg runs to to the front of the pan. Mix vigorously until almost set. Turn pan over onto plate. It will carry over cooking on the plate. This whole cooking process should take 10-15 seconds. It will have the volume and the shape you are looking for because of the tilt of the pan, the steam and the mixing technique.
There’s an easier way to poach eggs via microwave. U put enough water into a small bowl or ramkin to cover an egg. Pour egg into the bowl of water, gently piece the egg with a toothpick to prevent it from blowing up in the microwave. Depending on your microwave, u can microwave on high from 40-50 sec and get a poached egg.
As a Persian I bet u cant rate Iranian foods less than 9.9. give it a try and u will love it. there is so much to try. but Ghormeh/Gheime/Kabab/persian bean dish and the most important Fesenjoon are the best. pls at least try it. thank u for ur content
As a Chinese person, I must say, colour me impressed by how you approached Century egg! Good job on that delicious congee! Can't wait to see more videos
As a canadian chinese with chinese parents, the century egg can be cooked in several ways. Congee is one, but to eat the egg itself, you can put chili powder mixed with oil with some spring onion and pour the mixture on the egg. it tastes good i swear. Just glad you didn't have the common reaction to the century egg :)
A secret tip for creating a perfect french omelette without the pain of a french omelette, add a little bit of heavy cream or as I love to do coffee creamer because french vanilla coffee creamer makes it soooooooo freaking tasty XD
3:26 add a bit of vinegar and use a utensil thats a bit deep. Like a pot or smthn. stirr the water and put the egg in the whirlpool. Youll get perfectly poached eggs
Hello, i wanted to ask you if you could do the national dish of Kosovo (Flia) *Side Note* This Recipe is for 6 People Here is the recipe: *Dough* 1kg white flour 1L Water 1 Pinch of Salt 1 Tiny piece of molten Butter *Filling* 400g of Cream 2 Cups of Schmand 100g of molten Butter 200 g of Natural Joghurt 1 pinch of Salt 1. Mix the ingredients for the dough until the consistency is a little thicker than the crêpe dough, add a little more flour or water if necessary until the consistency is the same as that described 2. Mix the ingredients for the filling and season with Salt 3. Now grease a round baking dish (similar to a springform pan) or a round baking sheet and spread the dough out from the edge to the middle in a radial pattern, spoon by spoon, so that a "sun" is created 4. The filling is now carefully spread on the free surfaces with a spoon so that the entire bottom of the mold is now covered 5. Now place the form/tin in the oven on the top rail at 250°C and bake for a few minutes until the dough is brownish, then remove the form 6. Repeat the same, but this time spread the dough in a radial pattern from the edge to the middle where the filling was spread the first time. Fill the free fields again with filling (there where the dough was poured the first time). Side Note: This is a recipe for 6 People 7. Repeat this until the fli has reached the desired size. Finally spread a thick layer of the filling on top, cover with a kitchen towel and leave to stand for a quarter of an hour 8. Serve hot 9. Flia can be mixed good with Yoghurt and Vegetables. This recipe is a bit complicated, if you have any questions inform me :)
1:15 Gosh! As a french speacking person the first one totaly made my day 😆🤣🤣🤣🤣🤣 Criticaly anderstanding you about the awfull prononciation of that 😆😆😆😅🤣🤣🤣 Not enough fatty matter in the stove at first, I think. And for the poched eggs, use a pan instend a stove, to got a way more of water volume to do it, it will help a lot.👍 A way ago, my mom told me some ratios to do it, it was about 1liter of water add of 3 or 4 table spoon of vinegar (wich kind of the vinegar you use, depends of what you need or want to use your eggs for after). 5:00 TAMAGOYAKI🥰❤🥰🤤🤤🤤🤤🤤
Well. To match with this video them of egg dishes, you may want to look for "steam three colored eggs" which ordinary egg is steamed with century egg and salted duck egg. (But it's alright to skip salted duck egg. It can be a home dish so it is not that "strict".) Or if you can find picked ginger in your place, you can try century egg with it, known as "子薑皮蛋". You may replace picked ginger with the Japanese one (yup, the pale yellow one in sushi restaurant). It should keep umami in century egg while the unpleasant taste is neutralized. (Century egg is preserved in alkaline medium which may be the cause of it unpleasant taste. So vinegar in picked ginger can neutralize it.) For your congee... It is the second video in your channel I watched with congee. It may be a bit mean to you but yours look like porridge rather than congee, since congee should be more like soup. (Patients are usually served with congee since it is watery and easy to swallow.) But if it is what you like, just keep it that way.
The best way to eat 1000 years old eggs is to mix chinese vinegar (zhejiang vinegar) and hot sauce according to my mom. As Thai, I also like it with stir fried basil.
I coated the entire century eggs with flour and then fried them. Meanwhile, I make stir-fried minced pork with minced garlic, minced chilli and holy basil leaves. Then, I cut the eggs into 4, placed them on cooked rice, and topped with the stir-fried pork. Optionally, I garnished the dish by using crispy fried holy basil leaves.
1:38 i think you got the technique perfect. its just the pan is a bit different from what he was using, different heat dispersion and maybe different pan seasoning? not sure but good vid
6:32 i know that dish ! Its veryy popular in Turkey and its a little bit different but it was delicious i think they call this menemen ❤ love from france
I don't know if changing the way the egg is poached will change the taste or if it offends Turkish. You can dip the broken egg into a bit of oil in a pan uncovered, it will slowly make a delicious poached egg.
As a Chinese American, I absolutely appreciate how you demystified the bad stereotypes around a very tradional egg dish that's usually just used for clickbait on the internet. You made the congee super well too. Color me impressed and my heart warmed.
Fr people think every Chinese dish is disgusting
Sushi is the best I don't know if it is a Chinese dish tho
@@blazekage1624 bro literally ate shit without knowing it's origin
I never did that but ok and are u calling sushi shit 😠
@@blazekage1624 bro 🤡💀🤓
Love your attitude towards unique foods from different cultures. It’s curious and respectful. Thankyou
No kultshur appropriation omg no no
I usually hate comments that appreciate people (no hate) but there are just too many, you don’t get any jokes, this on on the other hand.. it’s different, I like it, I points out something that is easy to notice, but not many people care, this… is a comment that I like.
@@grammarpolice8909 you literally pointed out what everyone was tryna say
@@anonymous49276 No one said it though.
THANK YOU for not being so judgmental of century eggs. They're one of my favorite things to casually eat. Great video :)
Century eggs sound so good!! Though I've never actually eaten them as I'm from Germany
I love the way they make it its very interesting!
@@straenmusikant7402 they are pretty nice (i dislike the yolk tho). the white is like a bit like “jelly” and has not much taste, the smell may be a bit “bad” but the egg when eating with other stuff is yummy.
It is called "Telur Asin" In Indonesia. And It is commonly sold here. But it didn't use Coal and salt instead it used sand and salt to burry it for some weeks. So the colour is a bit different
they are nice but dont think its for me, its a bit too sweet mixed with sth else
Century egg is my comfort food :) . For breakfast in Hong Kong, we usually boil it with sliced pork, green onions and congee. It definitely tasts 10/10!😋
皮蛋瘦肉粥is one of my favorites
ye I really like them but I understand why some people might dislike them
@@entergroupnamexd2324 perfect!
This is my favorite with ginger
@@entergroupnamexd2324 same,I’m from Hong Kong as well and it’s heavenly
I LOVE IT HOW YOU ACTUALLY TOOK RESEARCH INTO THE CENTERY EGG, Finally someone that doesn't think that it's bad due to how they don't know how to use it
For the century egg, I also love to pair it with fire roasted green chili oil, garlic, soy sauce, black vinegar and a sprinkle of sugar. It’s my simplified version of 擂椒皮蛋 (lei jiao pi dan), a truly delightful side dish that is loved by many of us in China :)
皮蛋豆腐 is also really good. It pairs great with silken tofu and some chili crisp.
Sounds firey. I love it
I have never had it before but all this makes me look forward to it in tthe future even more
I like eating it in three ways, just the egg, 皮蛋瘦肉粥(century egg pork congee), and 麻辣皮蛋(spicy century egg)
@@6suksuk Kfc's selling century egg pork congee in China lol
For poaching, try using something like a sauce pan. The water should be a bit deeper and if you're doing only one egg, you could try stirring the water a little before adding the egg..
My teacher said adding vinegar and making a little "whirlpool" when adding the egg works like a charm
Agree, but when you eat 4 eggs per meal, cooking each one individually just takes too long... I slowly add them into the water so that there is a layer already in there on which you deposit the rest of the egg. Hope this makes sense, haha. It works a bit better than dropping them in fast.
Another type of egg that's popular in East Asia is the salted egg. It's usually eaten hard-boiled or integrated into other dishes like char kway teow (fried flat rice noodles) and seafood like squid and crab to give them a creamy texture. There are even salted egg flavored snacks
I love them I usually eat them with porridge
Salted egg is the best
Salted egg is delish. I’ll usually eat this with congee rather than century eggs.
I love that you went along with the whole "Cooked until It's cooked" meme and made it into a staple on the channel. Saw some of your shorts and stuck around because of the simplicity and because of your Around the world videos. Love these kind of channels, you deserve more subs.
0:40 I visibly cringed at the guy putting a fork in a non-stick pan. Why do some chefs do this, stop it. Get some help. Or use wooden utenstils if you really want to do that like chopsticks. You can only do that on Ironcast.
I personally sometimes just eat the black egg with rice but I like how you brought some positivity to it! I personally like them as a thing to put in other dishes and I get a bit irritated seeing people just shoving an entire one down their throat, saying it is disgusting
You were missing the pork from that congee. Cooking some minced or ground pork in the congee with the century egg. An absolute classic.
I didn't know the century egg had so much controversy surrounding it. I always try to stay open to foods even ones I previously didn't like. It's weird people aren't giving it a chance
You might say that but in some asian countries they literally eat dogs and cats lol
@@Ayrzens no they don't?
@@Ayrzens that’s a stereotype and it’s not as common as people make it out to be
as a north african your opinion is appreciated about shakshuka, I'm from algeria and and differs from each country, Egyptian shakshuka is my favourite aswell.
For tamagoyaki, it's important to push the egg to the other side of the pan after rolling, so that you can keep rolling in the same direction rather than alternating directions. And the square pan definitely helps lol
I think for the century eggs conjee you want to cut it into smaller sizes and let it simmer in the pot for a while. Century eggs can also be enjoyed as a cold side dish with all kinds of condiments (vinegar, soy sauce, diced garlic and scallion, sesame oil). It is said that the egg itself is alkaline and the acid in the vinegar helps cut it and make the egg taste better
you called it I eat it with just sugar xD
There's Oyster omlette in Singapore 🇸🇬 and Malaysia 🇲🇾. It's a localized Chinese egg dish. 😊
As a Malaysian, it's been a while since I've had that oyster omelette dish. I remember having that whenever my relatives visit Penang. The nostalgia...
@@KnightsofGaming2016I love Oyster Omlette from all parts of Malaysia and Singapore 😊😊
I'm Chinese Malaysian and as soon as the century egg portion showed up I was so ready for the typical "white man eats foreign food without proper preparation and overacts for camera" bit that always shows up on youtube. The way he did it was so heartwarming and respectful and his century egg porridge looked delicious too. Love love love this content
One of the ways I love eating the Century Egg is to cut them in half and then slice them into thin slices, pair them with tofu and soy sauce. It's a cold dish and it is lovely. Find the kind of tofu that hmis the silkiest, and just melts in your mouth with little to no taste, top it with spring onions! The soysauce and the egg would be the only flavours there but it is AMAZING. I love it
It's interesting to see so many similar dish from wildly different cultures, like french omelette and tamagoyaki (in its basic principle of scrambled egg cooked in layers, and Indonesia also has similar dish as tamagoyaki, but shredded into fettucinne-like strings). Same as how all cultures have their own dumplings. It's almost like there is a universal gene (or genes, even) for tasting or digesting food that lead to these cultures to come up with, more or less, similar food.
Personally, something I like to do with the “century” egg is to cut it up into slices (like orange slices) and then cover a plate of them in soy sauce.
This way the dish is the eggs, not the congee lol.
You should definitely try out "dim er Korma", an egg dish from Bangladesh. Its mainly enjoyed with steamed rice!!!
Agreed
Enjoyed this! I tried century eggs with pickled ginger. You might like to consider the Singaporean-style half-boiled eggs and kaya toast:)
Had to find this comment. I want to add that the egg should be sliced and use thick 1/4" slices of pickled ginger. Not the pink ginger for sushi but the thicker one.
I love these longer videos, please keep making them!
Eggs are such a culturally diverse and amazing food, as is your channel 🙌
you have no clue how happy i am about your attitude toward other cultures. you dont go in judgemental or anything, ur attitudes rlly rlly respectful :))
a fun egg dish that i think is mainly a chinese-american thing is egg foo young. it's basically a little round omelette that's crispy on the edges with meat, onion, and peppers topped with beef or chicken gravy flavored with soy sauce, mirin, and oyster sauce. it's really good if it's done right.
I love your Tamago-yaki but if you want fast cheap and any Japanese egg soul food, please try the "Tamago kake gohan" also called "TKG" in Japan. It's just Hot rice and "raw" egg and soysauce. It might sound weird but I asure you It's tasty．You can add anything you like to make your own taste and variant, I like to put butter and some bonito flakes. I want to see how you would create your own "TKG".
i've had tamago kake gohan. it's really good
A bit of a warning here make sure the eggs you use have been sterilized or you may get sick
Boil some ginger into the congee as well, the ginger flavour pairs well with their dish. I would put half the egg to boil in the congee for a bit so it melts a little into the congee.
“I do love this omelette…but for its personality” 😭😭 I love that
Vietnamese fast morning dish with egg: Trứng chiên nước mắm
and here is the recipe: Chili, garlic, scallions stir, then put in the mixture of lucky water, MSG, a little sugar, ketchup and chili sauce. Stir everything well and then add the fried egg, until the sauce thickens and is done. You can eat it with rice or non salt noodles
For the perfect poach egg use a bigger pot and stir water in circle, also pour eggs in the vinegar first and then into water
As a turk, it's the first time I hear çıldır
I hadn't seen something like this before in my plate
This guy is teaching me how to impress my loved ones.
Taking what i saw in his videos and putting your own spin to it does make me wanna cook so thank you for motivating and knowledge
another popular way of eating century egg is to eat it with tofu
cooked soft tofu
minced garlic, minced ginger, and chopped scallion
some chinese hot chili oil
soy sauce
sesame oil
and century egg copped into small pieces
For poached eggs crack then into a ladle and submerge the ladle with the egg in it under the water first and then tilt the ladle so the egg comes out. Since the egg is already under the water it will be semi buoyant and won’t hit the bottom of the pan and break. Pull them out with a slotted spoon.
Ok sorry for all the tips. I love your channel and you are an amazing cook. I learn a lot from watching your channel. Happy New Year.
I am gonna recommend my cuntry: Hungary. There are a lot of good foods around, but there is a very popular dish called Gulyás (leves), in english Goulas (soup). So this country, this dish that I recommend for you :)
Hello I always watching your Video
When you have only 1000 subscribers
But now you already got a millions subscribers what a great achievement
let's rate the Georgian breakfast khachapuri several types of khachapuri: Imeretian, Gurian, Megrelian, Adjarian,Svan,Racha, Penanovan and so on.
Khachapuri sounds like Indian lol😂
@@krishdasila yea bro
@@krishdasila Yeah bro 😅
You guys have no idea how delicious it is I am from Georgia
bro khachapuri is the best thing ive eaten its soo good love from poland
I started watching your videos on accident and i really really enjoy!! Thanks for taking the time to give us fresh ideas!
I love your comparison of pídàn to blue cheese. That is spot on. I'm also glad you put it in congee. So good.
Could you do turkish food next? 🇹🇷🙏🏻
Yemen better
I hope he makes kahvaltı!
seeing people trying preserved egg always makes me happy as a big fun of it, btw back in my hometown people usually combines chopped preserved egg with a little sesame oil and garlic to cover its strong flavor and makes it easier to eat, and its my favorite way to eat preserved egg too
7:11, i never tought you were dutch, untill i saw the albertheijn logo on the can of tomatoes
Yeah i was surprised too
i love eating century egg raw haha but my chinese grandma always adds soy sauce and a bit of vinegar and we have it as a side dish. its considered a delicacy for us cuz its expensive 😢
Oh, cilbir goes hard. It's so rich and flavorful and creamy, best egg dish I've ever tried tbh.
I really enjoy your videos and the all purpose sauce recipe is perfection
You should try Ovos Rotos (or Huevos Rotos). It's pretty popular in the Iberian Peninsula (Portugal and Spain) and it's usually served in Tapas houses. I absolutely love it and it's basically fried eggs and presunto on top of fried potatoes. You can add other things like cheese and chorizo and herbs, etc. But the satisfying part is that you mix it all up! You rip the eggs (that's why they're called rotos 😁) and mix everything and because of the yolk of the eggs (and cheese if you add it), it becomes gooey and delicious.
Could you do a scandinavian breakfast? Great vid!
Finally someone who knows how to eat century egg!!
i eat century eggs by themselves. so damn delicious.
Thank you for busting some of the century egg’s bad rep. I’ve been eating it since childhood and it’s definitely an acquired taste
I love when you like make that little song at 4:30
As a Chinese,the one you made it is a 10/10 on the looks (which also dictate how it tastes)
already know this video gonna be lit
😉
thank you so much the century egg is so misunderstood other asians scorn at me when i eat them like literally 😭
theyre so good and i love the congee you made i would definitely enjoy that
2:25 cilbir is my favorite egg dish! My favorite breakfast, brunch, and sometimes dinner or lunch.
My mom used to make century egg with cilantro, chopped soft tofu, and soy sauce. She had to stop me from basically inhaling it every time she made it, it was so good.
lucky you, my parents only made me boiled eggs cuz they said that century eggs are unhealthy
Oh my god century eggs and tofu. I swear to god that was the bane of my poor mother's existence with how i begged her for years to make that dish for me, I loved it so damn much!
Omg, I've waited for the century eggs for a long time. You made it right! Good job! Thanks for everything!
Swedish full grain hardbread +butter+ sliced boiled eggs+ kalles kaviar (you can find it at ikea). and there you have a classic swedish breakfast or snack🙌🏻
Growing up I hated congee. The only congee I'd eat was from this one place - I found out later that their secret was the century egg. After washing the rice they'd basically crush the century egg into the uncooked rice while the rice was still hard - this had the bonus of breaking the rice into small bits so it'd become mush easier. Then they'd cook it for hours until the egg basically dissolved. You might see small bits of the egg, but it enriched the flavour of the congee so much that it child-me loved eating it. Now as an adult I enjoy congee in general - with or without century egg. XD
Gotta love how some of these are egg dishes and then some are diffrent techniques for cooking eggs
I was rushing to comment that you should try Çılbır but you already did wowie O.O we have such a well-established cuisine but since the country isn't that well known or well received I don't expect to see it in this kind of video so I want to thank you for including it! Fun-ish fact: I learnt this type of Çılbır on the internet lol. My mom used to make it with boiled eggs that we didn't eat from the day before which would be laying sadly in the fridge and mix it with yogurt. This one is more delicious though cuz I don't really like cold eggs😬 A tip on poaching the eggs, you could try to use a deeper pot and stir?? mix??(?¿ lol couldn't find the right word) the water with a spoon till it creates a little swirl in the middle and add the eggs right into that swirl. This way you get a rather neat and globe-ish egg eheh
love love love how you explained and made the century egg, much like vegemite/marmite, even if it look weird, good food is good food (i mean a billion people can't be all wrong)
Try Indonesian dishes mate: "telur balado" and "telur pindang". "Telur balado" is deep-fried hard-boiled eggs that are cooked in Sambal Balado. "Telur pindang" is like the Chinese counterpart. The hard-boiled eggs are braised in a liquid flavored with tea leaves, aromatic spices, herbs, and soy sauce. Traditional telur pindang however, also use teak leaves, guava leaves, shallot skin (yes, from peeling shallots!) for the dark brown color.
Add some roast pork to the congee. I have fond memories of this stuff. This was my Thanksgiving the year my mother passed away. It was an authentic Hong Kong restraunte in Squirrel Hill. At the time in 2009 it was the only place open.
The way I was trained, for a French omelet, you get your pan ripping hot first. Add your fat and you egg mixture very quickly (egg mixture needs to have roughly a tsp or 2 of water in the mix to create steam) tilt the sauté pan a 20 degree angle so all the egg runs to to the front of the pan. Mix vigorously until almost set. Turn pan over onto plate. It will carry over cooking on the plate. This whole cooking process should take 10-15 seconds. It will have the volume and the shape you are looking for because of the tilt of the pan, the steam and the mixing technique.
There’s an easier way to poach eggs via microwave. U put enough water into a small bowl or ramkin to cover an egg. Pour egg into the bowl of water, gently piece the egg with a toothpick to prevent it from blowing up in the microwave. Depending on your microwave, u can microwave on high from 40-50 sec and get a poached egg.
As a Persian I bet u cant rate Iranian foods less than 9.9. give it a try and u will love it. there is so much to try. but Ghormeh/Gheime/Kabab/persian bean dish and the most important Fesenjoon are the best. pls at least try it. thank u for ur content
As a Chinese person, I must say, colour me impressed by how you approached Century egg! Good job on that delicious congee! Can't wait to see more videos
Smashed potatos, Swedish meatballs, creamsauce and lingonberry jam
As a canadian chinese with chinese parents, the century egg can be cooked in several ways. Congee is one, but to eat the egg itself, you can put chili powder mixed with oil with some spring onion and pour the mixture on the egg. it tastes good i swear. Just glad you didn't have the common reaction to the century egg :)
A secret tip for creating a perfect french omelette without the pain of a french omelette, add a little bit of heavy cream or as I love to do coffee creamer because french vanilla coffee creamer makes it soooooooo freaking tasty XD
Love that you’re not disrespectful towards something interesting 👏🏾❤️😍
to enhance this more, you can boil it with a few century eggs, pork mince, and garnish with some green onions
3:26 add a bit of vinegar and use a utensil thats a bit deep. Like a pot or smthn. stirr the water and put the egg in the whirlpool. Youll get perfectly poached eggs
Hello, i wanted to ask you if you could do the
national dish of Kosovo (Flia)
*Side Note*
This Recipe is for 6 People
Here is the recipe:
*Dough*
1kg white flour
1L Water
1 Pinch of Salt
1 Tiny piece of molten Butter
*Filling*
400g of Cream
2 Cups of Schmand
100g of molten Butter
200 g of Natural Joghurt
1 pinch of Salt
1. Mix the ingredients for the dough until the
consistency is a little thicker than the crêpe dough, add a little more flour or water if necessary until the
consistency is the same as that described
2. Mix the ingredients for the filling and season with Salt
3. Now grease a round baking dish (similar to a
springform pan) or a round baking sheet and spread
the dough out from the edge to the middle in a
radial pattern, spoon by spoon, so that a "sun" is
created
4. The filling is now carefully spread on the free
surfaces with a spoon so that the entire bottom of
the mold is now covered
5. Now place the form/tin in the oven on the top rail
at 250°C and bake for a few minutes until the dough
is brownish, then remove the form
6. Repeat the same, but this time spread the dough
in a radial pattern from the edge to the middle
where the filling was spread the first time. Fill the
free fields again with filling (there where the dough
was poured the first time). Side Note: This is a recipe for 6 People
7. Repeat this until the fli has reached the desired
size. Finally spread a thick layer of the filling on top,
cover with a kitchen towel and leave to stand for a quarter of an hour
8. Serve hot
9. Flia can be mixed good with Yoghurt and
Vegetables. This recipe is a bit complicated, if you
have any questions inform me :)
As a North African, Shakshouka is one of my favorite dishes and you made it just right
as a chinese, thank you for doing the century egg right. Anyone who can resist biting into a whole century egg is a smart and informed person
1:15 Gosh! As a french speacking person the first one totaly made my day 😆🤣🤣🤣🤣🤣
Criticaly anderstanding you about the awfull prononciation of that 😆😆😆😅🤣🤣🤣
Not enough fatty matter in the stove at first, I think.
And for the poched eggs, use a pan instend a stove, to got a way more of water volume to do it, it will help a lot.👍 A way ago, my mom told me some ratios to do it, it was about 1liter of water add of 3 or 4 table spoon of vinegar (wich kind of the vinegar you use, depends of what you need or want to use your eggs for after).
5:00 TAMAGOYAKI🥰❤🥰🤤🤤🤤🤤🤤
Maybe do a Delicious Italian Dish😃
When you talked about egg dishes, I didn't even think about omelette as I thought it was a worldwide thing 😂
So now I know omelette is French !
2:20 lmao my dad makes this sometimes, never knew what it was called. Finally got to know.
Well. To match with this video them of egg dishes, you may want to look for "steam three colored eggs" which ordinary egg is steamed with century egg and salted duck egg. (But it's alright to skip salted duck egg. It can be a home dish so it is not that "strict".)
Or if you can find picked ginger in your place, you can try century egg with it, known as "子薑皮蛋". You may replace picked ginger with the Japanese one (yup, the pale yellow one in sushi restaurant). It should keep umami in century egg while the unpleasant taste is neutralized. (Century egg is preserved in alkaline medium which may be the cause of it unpleasant taste. So vinegar in picked ginger can neutralize it.)
For your congee... It is the second video in your channel I watched with congee. It may be a bit mean to you but yours look like porridge rather than congee, since congee should be more like soup. (Patients are usually served with congee since it is watery and easy to swallow.) But if it is what you like, just keep it that way.
Idk why but i love eating century eggs. Lots of times I just drop it in noodles without cutting and just eat it with the noodles
Do a morning breakfast of Bangladesh.It's paratha, lentils and 'bhaji' which is a medley of veggies...
The best way to eat 1000 years old eggs is to mix chinese vinegar (zhejiang vinegar) and hot sauce according to my mom. As Thai, I also like it with stir fried basil.
I coated the entire century eggs with flour and then fried them. Meanwhile, I make stir-fried minced pork with minced garlic, minced chilli and holy basil leaves. Then, I cut the eggs into 4, placed them on cooked rice, and topped with the stir-fried pork. Optionally, I garnished the dish by using crispy fried holy basil leaves.
Can you do norway next🙏🏽
Norway gang
👇🏼
I APPRECIATE U FOR EVERYTHING
1:38 i think you got the technique perfect. its just the pan is a bit different from what he was using, different heat dispersion and maybe different pan seasoning? not sure but good vid
6:32 i know that dish ! Its veryy popular in Turkey and its a little bit different but it was delicious i think they call this menemen ❤ love from france
What ur here for 🫴🏻 8:40 ✨
Love your video😁😁😍. Btww Turkey's new official name is Türkiye (they changed it recently)
You’re so fun to watch! Please try the French omelette again using Gordon Ramsey’s recipe 😉
As a chinese man Centry egg in porridge is godly
I love how you approach food from all over the world!
Finally not a short video
Keep up the great work! I love how you respect all cultures. (Not all UA-camrs do that)
Next time you can make - "Dim er korma" A Bangladeshi egg dish 🇧🇩🇧🇩🇧🇩🇧🇩. Dim means Egg and korma is sweat creamy gravy.
I don't know if changing the way the egg is poached will change the taste or if it offends Turkish. You can dip the broken egg into a bit of oil in a pan uncovered, it will slowly make a delicious poached egg.