Being from a "Knödel" (bread dumpling) culture in Germany and seeing both the Øllebrød and the Salatat Blankit made me think that an episode all about stale bread recipes from around the world might be interesting
Hmm... Yeah, a look at how a current recipe may have origins in history and where it may come from. Or conversely, a historical recipe and where a version of it may still be common in present day.
@@platypuspigeon3103 Hey hey! Awesome that you're open to learning more about your lineage! As you may know, Guyanese cuisine includes a lot of curry lol. My favorite dishes to eat are Guyanese-style "curry chicken" and our national dish known as "Pepperpot" (there's literally nothing else like it in the world). One of the most popular Guyanese food content creators in the community is a creator known as Metemgee. She can show you even more Guyanese cuisine and even has a cook book :). Good luck learning more, and I'm happy to offer more info as well.
Dane here. In my grandma's recipe for øllebrød the bread soaks in a lot more beer overnight. Traditionally we use hvidtøl, which is a very dark, but sweet kind of beer and our ryebread is also alot darker. She also added slices of fresh orange and a stick of cinnamon in the soaking, and cooking. We would often have øllebrød for dinner with the whipped cream and have the leftovers the next morning. Heated with cold milk on top. I still love it! You should also try Kærnemælkssuppe or in english, Buttermilk soup.
@@NullCreativityMusic Instead of the hvidtøl, you could use malt beer instead. Personally I just like the hvidtøl better. It's a very unique taste. And with not much alcohol. As kids we were allowed to drink hvidtøl at Christmas
To add we do have that super dark rye bread the kind much darker then berly used but unfortunately not all stores sell it and same for the beer it's only sood at selective liquor markets unless you are willing to pay the extra price to order off line@@LouiseLillith
This is also traditional dessert food in Estonia as well. But we also use very dark rye bread, made with dark mollases and dark beer (sometimes Christmas edition beer) and add raisins and cinnamon. Also there is a version with natural apple juice instead of beer.
Retired cook here... boiled eggs: Start in cold water or shells will crack. Bring to boil, reduce to low low, set timer for 10 min. When ready drain water only from pan and add appx 1" cold water, put on lid shake eggs gently cracking shells all around then dump into icy icy ice water. Let sit to cool then - peel the eggs over the bowl of ice water - dipping the eggs so the water helps release the shell. Works most of the time but sometimes you get those stubborn shells. Protip: stir your eggs while boiling to center the yolk. Great for deviled eggs.
I just cook them for the desired time (works with soft yolk as well). Plonk them in cold running water for 30 seconds and then just roll them over the counter and the shell just falls off.
A cool idea for a video would be to have someone cook dishes from around the world for you, tasting them blindfolded and guessing where they're from/what the ingredients might be.
Beryl, I’d love to see a video where you try out different egg-peeling methods shared by viewers and pick a favorite. I don’t care if someone else has done this; I’d love to see you do it!
Follow it up with a pickled egg episode.😂 Red beet eggs Amish style mustard eggs Maryland style old bay pickled eggs Ramen style eggs The Ole bar style white vinegar and sugar pickled eggs Dill pickled eggs
11:50 The final dip determines the outside texture. Flour, batter flour gives a matte exterior (think fried mushrooms). Ending with a liquid gives a smooth texture, as in a battered fish or onion rings.. Multiple layers give thicker coatings. A little corn starch or potato or tapioca starch gives extra crispness. Finishing with really lumpy flour that has been used for repeated dipping, gives chicken extra craggy crunchy bits.
So, when Aditya (from Nepal) was explaining about chokha bread sandwich, I was genuinely so surprised because that's the definition of the regular sandwich that I've eaten since my childhood, here in India (Rajasthan)! Additionally, instead of crisping it in the pan, try making it in the toaster (with ghee, ofcourse!). We use a Toshiba toaster which makes these cute little triangular sandwiches. Love from India. ❤
I effin cheered at featuring the egg ball!! SOOO good!! Cassava wrapped around nearly anything and fried is an instant win. And the Chokha sandwich looks life-changing. I'm absolutely going to make this. It reminds me of a levelled-up stuffed paratha with only like 10% of the work. And I agree, amchoor is one of the greatest things!!
"We gotta lot of living (zesting) to do..." Bye Bye Birdie, sung by Ann-Margaret, Bobby Rydell & Jesse Pearson in the 1963 movie version💖🐦...didn't even need your hint - one of my ALL TIME favorite movies!!
I find steaming eggs and immediately putting them in ice water helps. I also pinch the ends after cracking to find the air pocket helps to get under the membrane. I then peel in the ice water. It's not 100% but it helped me out so much.
As a South African 🇿🇦 I will defend Rusks until I die! You just need to know how to enjoy it. There is a technique that we learn as children and even my picky eater kids love them. That is my TED talk. Thank you😂😂😂
@@Whimswirlas a American who is always looking to try new treats & tea's welp looks like I something to try out now and with your tips now I know what to do properly. Looks like I will add this what to do my son lol because I love introducing him to new treats, drinks and teas from around the world.. He is already well exposed to my mom's Colombian heritage and my dads Mexican American/Native American heritage via through me because I think its imporant to keep family traditions alive ALL WHILE keeping a open mind on exploring what other cultures offer since it's never good to keep ypirself closed off if that makes sense which I have taught my son this its crucial to know... 🌞🗺🤗
Please do more of these!! This was super fun to watch, and the recipes were so different. Seeing you completely surprised by the recipes was interesting, too. A real test of your skills, and you passed with many, many stars.
Nothing fancy needed, when you are ready to peel the egg, start at the bottom, Crack a little of the shell off, then slide a spoon under the membrane and just pull it off! Works everytime. Love you Beryl!😊
As usual, a lovely, warm-hearted video. Btw, when you make schnitzel, you dredge the meat in flour and then coat in the egg (and then roll in bread crumbs)
Beryl, please look into German dark rye bread (like the Mestemacher packages) for these Scandi rye bread recipes. It is very different than the American rye - no caraway taste. You will enjoy the results even more!
Please do a boiled egg episode where you test some of the "easy peeling" tricks people have shared. Obviously, we would also expect some cool new recipes using the eggs you peel
Use your insta pot for eggs! :) 5 minutes pressure, 5 minutes natural release, 5 minutes in ice water. They're so much easier to peel that the conventional method!
I agree that pressure cooking an egg makes it easier to peel... but I prefer the texture of 2 min egg and 13 (small) 14 min (medium) or 15 min (large) natural release.
Similarly to the chokha bread, I would use my mums leftover spiced potato "curry" (think aloo masala/bombay potato style dish) and repurpose it into a grilled cheese! SO good
Seriously, Bye Bye Birdie is the absolute best! No need for extra hints! Fond memories of watching a high school production with my grandmother. ❤️❤️ Just watch it, it’s amazing.
I am definitely trying that mashed potato sandwich. The wrapped egg sounds great too and looks tasty. Pass on the beer rye breakfast, as I find beer to be an unappealing flavor, but I adore rye bread especially with those caraway seeds. Your channel is so much fun. Great choices Ms. Producer!
Love your videos, Beryl! Keep up the great work! Fresh eggs do not peel as easily or cleanly. When I know I'm going to be making something with lots of boiled eggs soon I will buy my eggs 1-2 weeks in advance.
In Iceland we have bread soup (wich really is a porridge) made with Icelandic ryebread (wich is sweet and cake like), malt drink, lemon and topped with cream. It´s served as desert and it´s super filling. You would need a nap after but. It´s very good.
In the years I've been watching your channel is a miracle that no one has told you to put a little vinegar in the water where you boil your eggs. It makes it easier to peel and it doesn't give it a vinegary taste.
I have tried so many tricks to peeling boiled eggs and none of them worked for me until I tried adding vinegar to the boil water. That really made peeling significantly easier.
24:57 i've found that what often works for me, is moving the eggs into a bowl of cold water (NYC cold tap water is enough) straight from the heat, and then peeling them underwater IMMEDIATELY.... it's when you wait to set up your camera(s) and lighting etc that gives time for the shell and membrane to get sticky with the egg... of course, this is all assuming you've boiled your egg perfectly
I took my hubby there for his Birthday and he loved it! He does not eat fish and still had so many options to choose from. He wants to go back again. Thanks for the review!
24:56 The key to peeling the shell from eggs is to *start at the bottom of the wide end where there is an air pocket*, crack there and peel a strip to the other end. Peel under a gentle stream of water or peel in a bowl of water, the water will help with peeling by capillary action.
If you want another idea to make with stale bread (rolls, baguettes etc.) try making some german Semmelknödel. Really nice to mop up sauce or even if you have them left over you can cut them in slices and fry in the pan the next day
My hack for boiling eggs is to poke a small hole in the wide end of the egg first. Then you can start them off in cold water if you like. But I bring the water up to the boil & put the lid on the pan & take the pan off the heat. 4-5 minutes for soft yolks, 5-6 minutes for jammy yolks or 10 minutes for hard cooked. Since I don’t have a freezer with an ice maker, I put a metal bowl with water into my freezer about 20-30 minutes before I poke the hole on the eggshell. Then by the time, I’m ready to drain the hot water my cold water is almost frozen. It might have a light skim of ice on the top. I sometimes will slosh the drained eggs in the pan before putting them into the cold water. I let them cool down completely before trying to peel them. They should peel very easily this way
My egg peeling method. Put the cooked eggs in ice water, stir with your hand, as soon as you can stand it start cracking the shells, bonk each end then roll the middle then throw it back in the ice water. Peel them in the water and use it to float away the shells. There is something magical about bonking the egg ends, and water makes the cooked white slippery so you can slide a finger between the layers.
For peeling eggs, one method I use to great success is to crack the bottom of the shell then press gently so that the shell is breaking but still attached to the membrane. I roll it on a counter so that this happens all along the egg. Then, peel in a bowl of water or under cool, running water. The water will seep under the membrane once you start peeling and help separate it from the white.
It was the wrong type of beer for øllebrød, and that makes a lot of difference taste wise. In Denmark we use a type of beer called hvidtøl. Though the name translates to whitebeer it is actually very dark with a malty and sweet taste. It is low in alcohol usually under 2% ABV. Also Danish rye bread makes it much better - the bread used in the video was too light in color.
Using Duvel (Belgian bitter highly hopped VERY strong beer 9% alcohol) amazed me a bit for using it in a Danish dish. I am proud of this Belgian beer but not for making porridge!
@@Dutchbelg3 Belgian beer is good and even a Danish Carlsberg would be wrong in this dish. I think a Guinness would work for øllebrød, if you lower the amount of beer and then add more water and a little ekstra sugar
I Think vitamalz from Germany would work aswell. But this was not øllebrød at all. It needs a remake tbh. Also we had it with æggesnaps (eggyolks and sugar beaten till pale yellow) aswell as whipped cream when i was a kid.
I'm at 18:19 and I have to say: I have a Nigerian friend who gave me some amazing celebration snack she called "chin chin". When I asked her how to make it, she described ALL the ingredients you're using here... Although these were rolled and cut into bullet sized pieces before deep frying. 😍
I tap both ends of the egg, and give it a gentle roll lengthwise. The key is to use the side of your thumb to peel, starting on the flat end. It pushes the shell off instead of picking at it. It's all easier if the eggs are wet. I always peel them straight from the cold water and dip them in it afterwards to clean the last of the shells.
I bet that Nepalese mashed potato sandwich would be really good in a tortilla too, cooked like a quesadilla (I'm thinking less bread/starch would make for a better ratio) but this was a revelation for me too Beryl, nice find!
After boiling your eggs put them in ice water for a few minutes, this helps seperate the whites from the shell. I crack them on the top and bottom, then roll the egg on a counter to crack the rest of the shell. Usually i start peeling from the top or bottom and the middle shell should come away in one continuous pull, and dunk in the water to help release the shell and wash off any shards before eating.
Two things for boiling eggs: I just bought a $15 egg cooker from Costco because we eat a lot of boiled eggs and I hate the packaged ones. It comes with a tool on the bottom of the measuring cup to pierce the egg tops which really helps with steam cooked eggs because that pressure separates the shell from the egg naturally during the cooking process. Beyond that aspect, of all the peeling methods I've tried, my favorite is put them one at a time in an old jam jar with about an inch of water and shake gently. The eggs have to be cool for this to work so when they're done cooking I put them in an ice bath of half ice half water and when the ice is fully melted in about 15-20 minutes they're cool enough to peel. I dunk the jar in the melted ice bath to get about an inch in there, drop an egg in, put the lid on and shake until I can see little bits of shell missing. Tip the whole thing out into my hand and grab a bit of exposed shell and the rest comes off mostly in 1-2 pieces. Dunk the naked egg in the bowl of ice bath water to get any membrane or latent shell crumbs and that's that. The jar trick is just fast, easy and yields a pristine result without a lot of fuss.
I use a spoon to peel boiled eggs. Use the handle to crack the egg shell, peel off just enough to slide the bowl of the spoon between the shell and the egg, pop off a large piece of shell at a time.
I find with boiled eggs, crack on a table the whole way around and then put the eggs under water while you peel. The membrane between the shell and the egg gets water between it and comes off easier😊 learned this while working in a kitchen shelling boiled quail eggs. Hope it works for you!
Beryl, are you a singer?? After watching this episode, I feel like you are a really great singer 😯 Also, the trick for peeling hard boiled eggs is to cook them in boiling water, then shock them in ice water once they are done 😊
Hi Beryl if you get a hard boiled egg you can't peel easily, use a spoon's curve to get between the egg and the shell. The shell will lift up off the egg, easy peasy!
The flour and then egg dip is traditionally used in Korean cooking - try it with fish or chicken pieces and small meat patties. It's really good and somehow 'stretches' the protein while stopping it from drying out without the oiliness of the usual crumbs. Less mess as well! Evidently it's a technique in Persian cooking too. Good food units the world!! Your producer is lovely Beryl - its great seeing you but it was nice to see your other supporting cast member in addition to your cute fluffy sidekick. Cheers from Oz!!
It was just a silly little moment but I love that you knocked your head first when you went to knock wood because I do that all that time too. One time I had jury duty and while we waited out in the hallway I did that after saying something and I got the weirdest looks! I explained it's a habit since I may not have wood nearby but I always have my head with me.
Eggs the way I do them. First you need older eggs. Not super fresh. Like a week old or so. Put them in heavy metal pot and cover with water, put on stove and bring to boil, once boiling put lid on pan, turn heat down to a low bowl and time for 8 minutes. Immediately drain off hot water and start running them under cold water. Peel them under a stream of cold water. You have to try to get the water under the membrane for it to work. It’s very easy once you get the hang of it. I’ve tried every method out there and this is my best way. I’m 67 so I have been making hard boiled eggs for a few years😉💕. I really enjoy your videos, learning about different cultures and foods. I was a travel agent back in the day and I love learning things from all over the world. ❤
i'm so glad you liked øllebrød, it really is a particular kind of dish! I definitely recommend using dark beer and real rye bread, the dark brown 100% rye stuff. it's what makes the dish for sure. the kind of bread you get in america as rye bread doesn't really exist here
People don't use mashed potatoes in sandwich is new to me 😅. It was the most basic lunch I would take to school, well never got more than half as my friends would take other and I had to eat theirs well happy days.
things that have helped me, eggs peel way easier when they are warm so try to cool down the egg to the point where you can handle them. start by cracking from the bottom where there is air pocket thay will give you a nice opening to peel further when there is no easy way out, use a spoon that has thin edges and use that to peel.
Lazy home cook here, The easiest way I found to peel the eggs is how I cook them. I have one of those small Dash egg cookers. It’s so convenient and it makes the eggs super easy to peel. It comes with a little cup with a pin on the end, So to start you poke a hole in the bottom of the egg and then put that side up in the cooker, then the cooker basically seems the eggs. Once they’re done steaming which is super quick, I put them into a cold water bath. By putting a little pinhole in the egg water gets in between the shell in the egg and it feels very very easily. Those egg cookers run about nine dollars usually and they’re totally worth it! And I also like it because I tend to make a lot of potato salad with eggs because that’s one of my family’s favorite dishes at holidays, and you can set your eggs to steam and if you forget about them it shuts itself off so if I’m multitasking and forgetting about them for a few minutes I don’t have to worry about it because it auto shuts off. Highly recommend and you’ll never want to peel an egg another way again!!
Just a heads up for those wanting to make their own self-raising flour, most brands also have added salt, so you need to add salt in addition to baking powder :)
Dip the boiled eggs with the shell in ice cold water. Then tap it on the counter and roll it gently with your palm. The white of the eggs has this thin layer that sticks with the shell and comes out neatly as a whole. Always works for me!
I never buy tuna in oil, but I love sardines. Something I made recently with sardines actually used the oil to saute tomatoes and then scrambled eggs with the tomatoes. I warmed the sardines a little and had it with some bread. It was surprisingly good. My elderly cat (she's a month from 16) lost it and stole my food because I used smoked sardines, which are her favorite food.
Beryl, if you have a stale baguette or bread roll drizzle water over it and put it in an air fryer, oven or toaster oven and it will come back to life. Warning though, eat it straight away because it'll go stale quite quickly again. Love your content x
I believe you have an Instant Pot Beryl, use that for cooking your eggs. There's a method called 5:5 which is 5 minutes pressure, then 5 minutes natural release (I prefer 4 minutes for both). Before pressure cooking, be sure to use the rack on the bottom, and add a cup of water.. the eggs go on the rack. Once cooked, I dump everything in the sink, this cracks the eggs. From there, there shells often come off in one piece. So easy!
I know the tune! Bye Bye Birdie. I saw it when it premiered on broadway when I was a little girl with Chita Rivera and Dick Van Dyck. I'm an old lady now, but it's always been one of my fav's. LOVE your videos Beryl!❤
We had mandazi in Uganda, where the people we stayed with just called them “mandaz.” They told us they were only made with green oranges, and I’ve been wanting to make them here in the US but haven’t been able to without the green oranges! Excited to try the Kenyan version with lemon.
I finally figured out how to easily (and perfectly) peel eggs recently: 1. Keep them in the cold water bath until you peel them, and let them cool completely - I did this after taking a break for almost an hour and it worked really well! 2. Get the egg nice and cracked all over into small segments of shell, before starting to peel. I do this by rolling it gently on the counter and feeling how cracked it is, you want small pieces evenly all over - then you can just peel it all off by getting under the membrane without any egg white coming off or getting stabbed by shards of shell in the process.
Beryl...water always wins, run the water from the tap, start peeling the egg under the running water and let it help peel the shell from the egg. The water helps slip the membrane between the shell and egg off the egg itself. I usually STEAM my hard cooked eggs as steam is hotter than boiling water and is a more gentle heat, with less jossling, that surrounds the egg. A steamer basket with a handle makes it safe and easy to remove them from the pan, and for me 15 minutes in the steam should suffice.
For eggs that peel cleanly like 90% of the time, start with eggs straight from the fridge. Gently lower them into rapidly boiling water with a slotted spoon. Adjust heat so that the water is gently simmering and set your timer for the doneness you want. Hard boiled but not chalky is 10-12 min. When the time is up, immediately plunge eggs into ice bath. For eggs you want to eat cold, leave in ice bath for about 10 min. For warm eggs (like for topping ramen), a quick dunk in the ice water just until cool enough to handle is good. Peel under gently running water.
This is pretty much exactly how I do it, but my lazy ass keeps them at a boil, skips the ice bath, and just peels them under cold running water. Honestly I feel like the most important thing in peeling eggs is to crack the bottom first, and then make sure the water gets under the membrane.
Being from a "Knödel" (bread dumpling) culture in Germany and seeing both the Øllebrød and the Salatat Blankit made me think that an episode all about stale bread recipes from around the world might be interesting
Oh yes, I would love this! justice for stale bread!
My thought exactly.
same!
Knödel... Oh now I have a craving for my Oma's best comfort food.
YES I was about to say the same thing!! Stale bread recipes episode pliiiiis
2:36 this has big Tasting History “hard tack” energy. I NEED a collab!
Hmm... Yeah, a look at how a current recipe may have origins in history and where it may come from. Or conversely, a historical recipe and where a version of it may still be common in present day.
Oh god yes! I live for all those moments when Max says hard tacks in his video just to see him tapping those two hard tacks together 😂❤❤
clack clack ;D
Thank you for the laugh!
Exactly
Woohoo! @BerylShereshewsky thank you so much for featuring me and my beautiful country of Guyana 🇬🇾! This episode and channel is such a joy.
Hi Sherida! My grandad was Guyanese and I would love to learn more about Guyanese food - do you have any other recipes you would suggest??
@@platypuspigeon3103 Hey hey! Awesome that you're open to learning more about your lineage! As you may know, Guyanese cuisine includes a lot of curry lol. My favorite dishes to eat are Guyanese-style "curry chicken" and our national dish known as "Pepperpot" (there's literally nothing else like it in the world).
One of the most popular Guyanese food content creators in the community is a creator known as Metemgee. She can show you even more Guyanese cuisine and even has a cook book :). Good luck learning more, and I'm happy to offer more info as well.
@@SheridaSpeaksLive My mum is Guyanese (now UK) and agree, Pepperpot is the most delicious and unique dish, I ❤ it 😊
@@Stuks170 Girl, you get it!! Especially around Chistmas time with some delicious bread? Ooof, don't get me started!
Dane here. In my grandma's recipe for øllebrød the bread soaks in a lot more beer overnight. Traditionally we use hvidtøl, which is a very dark, but sweet kind of beer and our ryebread is also alot darker. She also added slices of fresh orange and a stick of cinnamon in the soaking, and cooking. We would often have øllebrød for dinner with the whipped cream and have the leftovers the next morning. Heated with cold milk on top. I still love it! You should also try Kærnemælkssuppe or in english, Buttermilk soup.
Your grandmother's version makes so much more sense.
The Belgian Duvel that Beryl used is a more fruity beer, almost banana-ish.
That probably threw the flavor off compared to using the proper beer.
@@NullCreativityMusic Instead of the hvidtøl, you could use malt beer instead. Personally I just like the hvidtøl better. It's a very unique taste. And with not much alcohol. As kids we were allowed to drink hvidtøl at Christmas
To add we do have that super dark rye bread the kind much darker then berly used but unfortunately not all stores sell it and same for the beer it's only sood at selective liquor markets unless you are willing to pay the extra price to order off line@@LouiseLillith
This is also traditional dessert food in Estonia as well. But we also use very dark rye bread, made with dark mollases and dark beer (sometimes Christmas edition beer) and add raisins and cinnamon. Also there is a version with natural apple juice instead of beer.
I like this idea. Instead of having a theme everytime, which is great, you can relax and prepare some unused recipes from older videos.
Retired cook here... boiled eggs: Start in cold water or shells will crack. Bring to boil, reduce to low low, set timer for 10 min. When ready drain water only from pan and add appx 1" cold water, put on lid shake eggs gently cracking shells all around then dump into icy icy ice water. Let sit to cool then - peel the eggs over the bowl of ice water - dipping the eggs so the water helps release the shell. Works most of the time but sometimes you get those stubborn shells. Protip: stir your eggs while boiling to center the yolk. Great for deviled eggs.
If you tap the egg with a spoon with the right pressure the membrane will break but the shell won’t so when you go to peel the shell falls right off.
@@andreab7445 ok. 200 eggs. GO!
I just cook them for the desired time (works with soft yolk as well). Plonk them in cold running water for 30 seconds and then just roll them over the counter and the shell just falls off.
I was about to comment this! The shell will either fall off in the pot or Tupperware, or it will fall off in huge chunks when you peel!!!
Roomwarm eggs don't crack in boiling water direct. As a chef you had known that
A cool idea for a video would be to have someone cook dishes from around the world for you, tasting them blindfolded and guessing where they're from/what the ingredients might be.
And then throw darts at a map to see how close you can get to the country?
@@Erhnam_Djinnmaybe add a "cartographer" in a too small button up shirt to measure the distance of the dart to the correct answer?
@@GarrettMerkin I don't get it. Was my comment dumb? I just meant her friend could try cooking the dishes for one video so she can guess.
@@philippephilippe4665 they're referring to a series that already exists by the Good Mythical Morning guys
@@flavorbritt ok so they’re not being mean.
Beryl, I’d love to see a video where you try out different egg-peeling methods shared by viewers and pick a favorite. I don’t care if someone else has done this; I’d love to see you do it!
Follow it up with a pickled egg episode.😂
Red beet eggs
Amish style mustard eggs
Maryland style old bay pickled eggs
Ramen style eggs
The Ole bar style white vinegar and sugar pickled eggs
Dill pickled eggs
More MYSTERY Dish episodes!
Agree!!!
Agree aswell!
11:50 The final dip determines the outside texture. Flour, batter flour gives a matte exterior (think fried mushrooms). Ending with a liquid gives a smooth texture, as in a battered fish or onion rings.. Multiple layers give thicker coatings. A little corn starch or potato or tapioca starch gives extra crispness. Finishing with really lumpy flour that has been used for repeated dipping, gives chicken extra craggy crunchy bits.
So, when Aditya (from Nepal) was explaining about chokha bread sandwich, I was genuinely so surprised because that's the definition of the regular sandwich that I've eaten since my childhood, here in India (Rajasthan)! Additionally, instead of crisping it in the pan, try making it in the toaster (with ghee, ofcourse!). We use a Toshiba toaster which makes these cute little triangular sandwiches. Love from India. ❤
I effin cheered at featuring the egg ball!! SOOO good!! Cassava wrapped around nearly anything and fried is an instant win.
And the Chokha sandwich looks life-changing. I'm absolutely going to make this. It reminds me of a levelled-up stuffed paratha with only like 10% of the work. And I agree, amchoor is one of the greatest things!!
24:04 The best bread for French toast is stale bread. That's why the French name is _pain perdu_ ("lost bread").
Fun linguistic note: although the øl in ollebrod sounds like German Öl, “oil”, it’s actually cognate with the English word ale.
Beryl, here's a tip: when you open a can of tuna in oil for use in a salad, use the tuna oil to make the dressing! It's amazing!
LOVEEEE THIS IDEA!! All unused submissions from old episodes could also be a great idea. I'm sure you have a huge library!
"We gotta lot of living (zesting) to do..." Bye Bye Birdie, sung by Ann-Margaret, Bobby Rydell & Jesse Pearson in the 1963 movie version💖🐦...didn't even need your hint - one of my ALL TIME favorite movies!!
I was in the play when I was in 9th grade (freshman year of high school in the USA). It was so much fun! (Love the movie too.)
I find steaming eggs and immediately putting them in ice water helps. I also pinch the ends after cracking to find the air pocket helps to get under the membrane. I then peel in the ice water. It's not 100% but it helped me out so much.
I am manifesting a beer episode, chicken cooked in beer is one of my favorite grandma's dish.
As a South African 🇿🇦 I will defend Rusks until I die! You just need to know how to enjoy it. There is a technique that we learn as children and even my picky eater kids love them. That is my TED talk. Thank you😂😂😂
I agree, in my opinion, she simply didn’t soak it in the tea long enough. It will and does eventually get soft and tasty.
@@Whimswirlas a American who is always looking to try new treats & tea's welp looks like I something to try out now and with your tips now I know what to do properly.
Looks like I will add this what to do my son lol because I love introducing him to new treats, drinks and teas from around the world..
He is already well exposed to my mom's Colombian heritage and my dads Mexican American/Native American heritage via through me because I think its imporant to keep family traditions alive ALL WHILE keeping a open mind on exploring what other cultures offer since it's never good to keep ypirself closed off if that makes sense which I have taught my son this its crucial to know... 🌞🗺🤗
Please do more of these!! This was super fun to watch, and the recipes were so different. Seeing you completely surprised by the recipes was interesting, too. A real test of your skills, and you passed with many, many stars.
Nothing fancy needed, when you are ready to peel the egg, start at the bottom, Crack a little of the shell off, then slide a spoon under the membrane and just pull it off! Works everytime. Love you Beryl!😊
Leiah did a great job! She always does, but it’s nice to see her and her ideas with you! ☺️
As usual, a lovely, warm-hearted video. Btw, when you make schnitzel, you dredge the meat in flour and then coat in the egg (and then roll in bread crumbs)
Beryl, please look into German dark rye bread (like the Mestemacher packages) for these Scandi rye bread recipes. It is very different than the American rye - no caraway taste. You will enjoy the results even more!
nordic, I think Finns like rye more than the rest of the Nordics
Another commenter said Icelandic rye bread is sweet and cake like. I'm now wondering how many kinds of rye bread there are.
@@dianadeejarvis7074 more than you can count xD German rye bread is very often sweeter than the Danish rye bread I know.
Love these episodes.
Hard baguettes...dampen lightly with water. Pop in the oven for a few minutes...voila, fresh baked bread.
Oh I just said that too but I stick them in the air fryer and they're delicious.
I would love to see another surprise episode, this was really fun!
I love appetizers they have such diversity and great flavors. Have you done an appetizer video?
Please do a boiled egg episode where you test some of the "easy peeling" tricks people have shared. Obviously, we would also expect some cool new recipes using the eggs you peel
Use your insta pot for eggs! :) 5 minutes pressure, 5 minutes natural release, 5 minutes in ice water. They're so much easier to peel that the conventional method!
I second this! I never hard boil them any other way.
I agree that pressure cooking an egg makes it easier to peel... but I prefer the texture of 2 min egg and 13 (small) 14 min (medium) or 15 min (large) natural release.
@@blue_egger interesting. I'll have to try that!
They're always overcooked and grey with the pressure cooker
Instant pot makes perfect eggs every time!
I wish you did one on Leah’s favourite foods and give her a try on some of the foods
Okay... now you need a cassava episode.
And in it you MUST include Blumenau sausage fritters from the south of Brazil.
My new favourite dough kneading song: 🎶Good gracious, dough is bodacious 🎶 🔥🔥🔥
All the hits over here
You know how they say that laughing and smiling can brighten your day? Well, I always laugh and smile watching your videos. Keep it up; you're great!
Similarly to the chokha bread, I would use my mums leftover spiced potato "curry" (think aloo masala/bombay potato style dish) and repurpose it into a grilled cheese! SO good
Seriously, Bye Bye Birdie is the absolute best! No need for extra hints! Fond memories of watching a high school production with my grandmother. ❤️❤️ Just watch it, it’s amazing.
Love these episodes, I'm trying to watch more long content again instead of reels and it's so relaxing
I am definitely trying that mashed potato sandwich. The wrapped egg sounds great too and looks tasty. Pass on the beer rye breakfast, as I find beer to be an unappealing flavor, but I adore rye bread especially with those caraway seeds. Your channel is so much fun. Great choices Ms. Producer!
Maybe just try it with water instead of beer, like Beryl said. I bet it’d still be good!
Love your videos, Beryl! Keep up the great work! Fresh eggs do not peel as easily or cleanly. When I know I'm going to be making something with lots of boiled eggs soon I will buy my eggs 1-2 weeks in advance.
In Iceland we have bread soup (wich really is a porridge) made with Icelandic ryebread (wich is sweet and cake like), malt drink, lemon and topped with cream. It´s served as desert and it´s super filling. You would need a nap after but. It´s very good.
Make this a regular series please!
In the years I've been watching your channel is a miracle that no one has told you to put a little vinegar in the water where you boil your eggs. It makes it easier to peel and it doesn't give it a vinegary taste.
I have tried so many tricks to peeling boiled eggs and none of them worked for me until I tried adding vinegar to the boil water. That really made peeling significantly easier.
24:57 i've found that what often works for me, is moving the eggs into a bowl of cold water (NYC cold tap water is enough) straight from the heat, and then peeling them underwater IMMEDIATELY.... it's when you wait to set up your camera(s) and lighting etc that gives time for the shell and membrane to get sticky with the egg... of course, this is all assuming you've boiled your egg perfectly
I really loved this episode. The unknown is so fun to see Beryl go through this blind.
I took my hubby there for his Birthday and he loved it! He does not eat fish and still had so many options to choose from. He wants to go back again. Thanks for the review!
that viking dish, I could see Max on Tasting History doing that one
Part 2 please. This was so fun.
I need more Beryl singing famous songs to food related lyrics!
I love how those Kenyan dough snacks puffed up in the fryer and I love lemon, so that’s my favourite 😊
when i watch beryl and timmy's takeout on the same day my happiness level goes up 100%
24:56 The key to peeling the shell from eggs is to *start at the bottom of the wide end where there is an air pocket*, crack there and peel a strip to the other end. Peel under a gentle stream of water or peel in a bowl of water, the water will help with peeling by capillary action.
It also helps to use eggs that are a little older. New eggs are harder to peel.
If you want another idea to make with stale bread (rolls, baguettes etc.) try making some german Semmelknödel. Really nice to mop up sauce or even if you have them left over you can cut them in slices and fry in the pan the next day
I'd rather have scheiterhaufen
For peeling eggs - use a metal teaspoon. Just lift the shell and shove the spoon in, lifting the white from the shell. Easy-peasy :)
My hack for boiling eggs is to poke a small hole in the wide end of the egg first. Then you can start them off in cold water if you like. But I bring the water up to the boil & put the lid on the pan & take the pan off the heat. 4-5 minutes for soft yolks, 5-6 minutes for jammy yolks or 10 minutes for hard cooked. Since I don’t have a freezer with an ice maker, I put a metal bowl with water into my freezer about 20-30 minutes before I poke the hole on the eggshell. Then by the time, I’m ready to drain the hot water my cold water is almost frozen. It might have a light skim of ice on the top. I sometimes will slosh the drained eggs in the pan before putting them into the cold water. I let them cool down completely before trying to peel them. They should peel very easily this way
My egg peeling method. Put the cooked eggs in ice water, stir with your hand, as soon as you can stand it start cracking the shells, bonk each end then roll the middle then throw it back in the ice water. Peel them in the water and use it to float away the shells. There is something magical about bonking the egg ends, and water makes the cooked white slippery so you can slide a finger between the layers.
For peeling eggs, one method I use to great success is to crack the bottom of the shell then press gently so that the shell is breaking but still attached to the membrane. I roll it on a counter so that this happens all along the egg. Then, peel in a bowl of water or under cool, running water. The water will seep under the membrane once you start peeling and help separate it from the white.
It was the wrong type of beer for øllebrød, and that makes a lot of difference taste wise. In Denmark we use a type of beer called hvidtøl. Though the name translates to whitebeer it is actually very dark with a malty and sweet taste. It is low in alcohol usually under 2% ABV. Also Danish rye bread makes it much better - the bread used in the video was too light in color.
Using Duvel (Belgian bitter highly hopped VERY strong beer 9% alcohol) amazed me a bit for using it in a Danish dish. I am proud of this Belgian beer but not for making porridge!
@@Dutchbelg3 Belgian beer is good and even a Danish Carlsberg would be wrong in this dish. I think a Guinness would work for øllebrød, if you lower the amount of beer and then add more water and a little ekstra sugar
I Think vitamalz from Germany would work aswell. But this was not øllebrød at all. It needs a remake tbh. Also we had it with æggesnaps (eggyolks and sugar beaten till pale yellow) aswell as whipped cream when i was a kid.
Have never heard of the beer/rye dish, but I feel like subbing hard cider would be delicious.
I'm at 18:19 and I have to say: I have a Nigerian friend who gave me some amazing celebration snack she called "chin chin". When I asked her how to make it, she described ALL the ingredients you're using here... Although these were rolled and cut into bullet sized pieces before deep frying. 😍
😄 The Sunday paper cartoon Blondie often sent mashed potato sandwiches with Dagwood to work for his lunch.
I tap both ends of the egg, and give it a gentle roll lengthwise. The key is to use the side of your thumb to peel, starting on the flat end. It pushes the shell off instead of picking at it. It's all easier if the eggs are wet. I always peel them straight from the cold water and dip them in it afterwards to clean the last of the shells.
Oh god... This reminds me of Max from The Tasting History channel 😂❤
"Hard Tacks" 🤭♥️
I bet that Nepalese mashed potato sandwich would be really good in a tortilla too, cooked like a quesadilla (I'm thinking less bread/starch would make for a better ratio) but this was a revelation for me too Beryl, nice find!
I love that Beryl has an assistant because she gets to do stuff like this
After boiling your eggs put them in ice water for a few minutes, this helps seperate the whites from the shell. I crack them on the top and bottom, then roll the egg on a counter to crack the rest of the shell. Usually i start peeling from the top or bottom and the middle shell should come away in one continuous pull, and dunk in the water to help release the shell and wash off any shards before eating.
Two things for boiling eggs: I just bought a $15 egg cooker from Costco because we eat a lot of boiled eggs and I hate the packaged ones. It comes with a tool on the bottom of the measuring cup to pierce the egg tops which really helps with steam cooked eggs because that pressure separates the shell from the egg naturally during the cooking process. Beyond that aspect, of all the peeling methods I've tried, my favorite is put them one at a time in an old jam jar with about an inch of water and shake gently. The eggs have to be cool for this to work so when they're done cooking I put them in an ice bath of half ice half water and when the ice is fully melted in about 15-20 minutes they're cool enough to peel. I dunk the jar in the melted ice bath to get about an inch in there, drop an egg in, put the lid on and shake until I can see little bits of shell missing. Tip the whole thing out into my hand and grab a bit of exposed shell and the rest comes off mostly in 1-2 pieces. Dunk the naked egg in the bowl of ice bath water to get any membrane or latent shell crumbs and that's that.
The jar trick is just fast, easy and yields a pristine result without a lot of fuss.
Great video as always, my tip for peeling eggs is to crack the entirety of the shell and then start peeling, makes it a hundred times easier
I use a spoon to peel boiled eggs. Use the handle to crack the egg shell, peel off just enough to slide the bowl of the spoon between the shell and the egg, pop off a large piece of shell at a time.
Please do more of these surprise episodes! It was cool to have such a random assortment
I liked seeing Leah in this episode and your interactions. I hope to see her more in the future 🤍
In reference to the mashed potato sandwich, u can also make mashed potato fried tacos or flautas.... yummo
I find with boiled eggs, crack on a table the whole way around and then put the eggs under water while you peel. The membrane between the shell and the egg gets water between it and comes off easier😊 learned this while working in a kitchen shelling boiled quail eggs. Hope it works for you!
Beryl, are you a singer?? After watching this episode, I feel like you are a really great singer 😯 Also, the trick for peeling hard boiled eggs is to cook them in boiling water, then shock them in ice water once they are done 😊
Hi Beryl if you get a hard boiled egg you can't peel easily, use a spoon's curve to get between the egg and the shell. The shell will lift up off the egg, easy peasy!
The flour and then egg dip is traditionally used in Korean cooking - try it with fish or chicken pieces and small meat patties. It's really good and somehow 'stretches' the protein while stopping it from drying out without the oiliness of the usual crumbs. Less mess as well! Evidently it's a technique in Persian cooking too. Good food units the world!! Your producer is lovely Beryl - its great seeing you but it was nice to see your other supporting cast member in addition to your cute fluffy sidekick. Cheers from Oz!!
I first learned about "Øllebrøt" from the Danish movie "Babette's Feast"... Such a great movie!
It was just a silly little moment but I love that you knocked your head first when you went to knock wood because I do that all that time too. One time I had jury duty and while we waited out in the hallway I did that after saying something and I got the weirdest looks! I explained it's a habit since I may not have wood nearby but I always have my head with me.
Yaay!!! You know it's going to be ok, on a Beryl upload day 💜💕🎉
Eggs the way I do them.
First you need older eggs. Not super fresh. Like a week old or so. Put them in heavy metal pot and cover with water, put on stove and bring to boil, once boiling put lid on pan, turn heat down to a low bowl and time for 8 minutes. Immediately drain off hot water and start running them under cold water. Peel them under a stream of cold water. You have to try to get the water under the membrane for it to work. It’s very easy once you get the hang of it. I’ve tried every method out there and this is my best way. I’m 67 so I have been making hard boiled eggs for a few years😉💕. I really enjoy your videos, learning about different cultures and foods. I was a travel agent back in the day and I love learning things from all over the world. ❤
i'm so glad you liked øllebrød, it really is a particular kind of dish! I definitely recommend using dark beer and real rye bread, the dark brown 100% rye stuff. it's what makes the dish for sure. the kind of bread you get in america as rye bread doesn't really exist here
24:50 my mom taught me to peel egg in water. The reason is to stop the egg from cooking further and it's easier to peel too!
People don't use mashed potatoes in sandwich is new to me 😅. It was the most basic lunch I would take to school, well never got more than half as my friends would take other and I had to eat theirs well happy days.
Curd Nerd! Love it! Thank you for sharing! 🎉
things that have helped me,
eggs peel way easier when they are warm so try to cool down the egg to the point where you can handle them.
start by cracking from the bottom where there is air pocket thay will give you a nice opening to peel further
when there is no easy way out, use a spoon that has thin edges and use that to peel.
Lazy home cook here, The easiest way I found to peel the eggs is how I cook them. I have one of those small Dash egg cookers. It’s so convenient and it makes the eggs super easy to peel. It comes with a little cup with a pin on the end, So to start you poke a hole in the bottom of the egg and then put that side up in the cooker, then the cooker basically seems the eggs. Once they’re done steaming which is super quick, I put them into a cold water bath. By putting a little pinhole in the egg water gets in between the shell in the egg and it feels very very easily. Those egg cookers run about nine dollars usually and they’re totally worth it! And I also like it because I tend to make a lot of potato salad with eggs because that’s one of my family’s favorite dishes at holidays, and you can set your eggs to steam and if you forget about them it shuts itself off so if I’m multitasking and forgetting about them for a few minutes I don’t have to worry about it because it auto shuts off. Highly recommend and you’ll never want to peel an egg another way again!!
Just a heads up for those wanting to make their own self-raising flour, most brands also have added salt, so you need to add salt in addition to baking powder :)
About the egg peeling: I always use a bow with cold water, and peel the egg under the water. I feel it is easier this way!
Dip the boiled eggs with the shell in ice cold water. Then tap it on the counter and roll it gently with your palm. The white of the eggs has this thin layer that sticks with the shell and comes out neatly as a whole. Always works for me!
I never buy tuna in oil, but I love sardines. Something I made recently with sardines actually used the oil to saute tomatoes and then scrambled eggs with the tomatoes. I warmed the sardines a little and had it with some bread. It was surprisingly good. My elderly cat (she's a month from 16) lost it and stole my food because I used smoked sardines, which are her favorite food.
Beryl, if you have a stale baguette or bread roll drizzle water over it and put it in an air fryer, oven or toaster oven and it will come back to life. Warning though, eat it straight away because it'll go stale quite quickly again. Love your content x
I believe you have an Instant Pot Beryl, use that for cooking your eggs. There's a method called 5:5 which is 5 minutes pressure, then 5 minutes natural release (I prefer 4 minutes for both). Before pressure cooking, be sure to use the rack on the bottom, and add a cup of water.. the eggs go on the rack. Once cooked, I dump everything in the sink, this cracks the eggs. From there, there shells often come off in one piece. So easy!
I know the tune! Bye Bye Birdie. I saw it when it premiered on broadway when I was a little girl with Chita Rivera and Dick Van Dyck. I'm an old lady now, but it's always been one of my fav's. LOVE your videos Beryl!❤
We had mandazi in Uganda, where the people we stayed with just called them “mandaz.” They told us they were only made with green oranges, and I’ve been wanting to make them here in the US but haven’t been able to without the green oranges! Excited to try the Kenyan version with lemon.
I finally figured out how to easily (and perfectly) peel eggs recently: 1. Keep them in the cold water bath until you peel them, and let them cool completely - I did this after taking a break for almost an hour and it worked really well! 2. Get the egg nice and cracked all over into small segments of shell, before starting to peel. I do this by rolling it gently on the counter and feeling how cracked it is, you want small pieces evenly all over - then you can just peel it all off by getting under the membrane without any egg white coming off or getting stabbed by shards of shell in the process.
Beryl...water always wins, run the water from the tap, start peeling the egg under the running water and let it help peel the shell from the egg. The water helps slip the membrane between the shell and egg off the egg itself. I usually STEAM my hard cooked eggs as steam is hotter than boiling water and is a more gentle heat, with less jossling, that surrounds the egg. A steamer basket with a handle makes it safe and easy to remove them from the pan, and for me 15 minutes in the steam should suffice.
Already my fave episode of all time😩😩😩
It is always a good day when Beryl uploads a video!😊
For eggs that peel cleanly like 90% of the time, start with eggs straight from the fridge. Gently lower them into rapidly boiling water with a slotted spoon. Adjust heat so that the water is gently simmering and set your timer for the doneness you want. Hard boiled but not chalky is 10-12 min.
When the time is up, immediately plunge eggs into ice bath. For eggs you want to eat cold, leave in ice bath for about 10 min. For warm eggs (like for topping ramen), a quick dunk in the ice water just until cool enough to handle is good.
Peel under gently running water.
This is pretty much exactly how I do it, but my lazy ass keeps them at a boil, skips the ice bath, and just peels them under cold running water. Honestly I feel like the most important thing in peeling eggs is to crack the bottom first, and then make sure the water gets under the membrane.
I haven't had a problem peeling eggs since I started adding the eggs to already boiling water, and putting a dash of baking soda in the water.