I don't think Guga realises he has literally just made another Chinese/Japanese recipe for eggs called soy eggs or 卤蛋 by complete accident. They might not be boiled in the mixture but I think it's similar enough. So technically he's not even comparing century eggs to century eggs.
what is he doing he’s doing two different things😂 I don’t think he did any research before making this video 😂 and his version is just a braised egg come on where is his standards😂
I live in Asia and even here, century eggs are an acquired taste. Some folks out here hate it, but others love it. Kudos on being openminded and willing to give anything unique a try.
from the asian pov (or me specifically), your version is more like a flavoured ramen egg, but created to your flavour. not so much of creating a century egg. looks good though, for a flavoured egg!
As a Chinese person who loves century eggs, I am truly impressed by how you guys can eat it straight by itself like eating a boiled egg... I only cut them into thin slices and dip them in soy sauce like sashimi. it's the same like I like salmon sashimi, but I would never just grab a raw whole salmon fish and start eating the whole thing
I have a friend who also just eats them straight up. I tried one from him recently and i mainly didn’t like the aftertaste. So i feel like i would enjoy it in a dish aswell
My Chinese coworker gave me one once. she cut it up and put soy sauce on it. Was very interesting and tasted decent but I ate it too fast and I felt kinda sick after.
As a brazilian with taiwanese heritage, this egg is often used in rice soup in chinese breakfasts. The undescribable flavor you feel is because of its alkaline taste.
No tea eggs are made differently and usually only takes a few hours. It’s eggs cooked in tea, soy sauce, star anise and other aromatics. Sometimes the shells are cracked halfway through so the cooking liquid and soak in and dye the egg. They look brown due to the tea and soy sauce.
Hi, this is a fan from China. It is fun to see people enjoying different food. In China, we cut the egg into pieces and mix it with sauce (the sauce you have for tofu is perfect for the egg). If you directly take a big bite, you will taste a strong ammonia flavor. That will be too strong and as a person who grows up eating it, I do not recommend one try that at home LOL.
My grandmother would cut it into wedges and sprinkle a little white sugar on it and eat it like that. I didn't like it the first bite but then it grew on me. But I mostly eat it now cooked into congee. It's not proper congee without century eggs. Also good with stir fried Chinese spinach. 😋
Viewer from Hong Kong here. We call that “皮蛋” (pei dan) and most of the time its paired with pickled ginger, sauces or even in Congee, rarely eaten straight although some people like eating it that way. I personally like it as long as it’s paired with other stuff and eaten at low quantities at a time. Love your vids where you try out weird stuff man
century eggs is made by fermentation, by covering the egg with rice husks, ash, quicklime and salt, leaving them for weeks or months, which is something like what you do with your beef steaks by dry aging them on your channels. however your take on century eggs is just marinating, which is a totally different concept from the original century egg. if you want to try another weird egg, try salted egg, it is fermented with ash and salt with the shell intact, trust me the yolk is good!
yeah I am an Asian person that tries century eggs I think that the egg is made from the duck eggs but for me the smell throws me off and the taste its like creamy and soft its good with rice porridge thats How I eat it by its self its okay but for alot of people it makes them throw up
I love how Guga always uses Maumau as his guinea pig with stuff like this. Makes him eat it first and checks his reaction before he tries it himself haha. So cruel but I love it
My older sister does the exact same thing! If she doesn't like something, she says, "hey, here try this!" She already tasted it and thinks you need to join her in tasting something awful too. I learned early on to just say NO!
Guga the century eggs are duck eggs that need to be preserved for a long time, vs a day of marinade. Usually love your stuff but this one is pretty off.
@@wilabanodeniro9780 I’m living in Asia, mainly China, for 11 years and travel extensively in the region. One thing I can tell you, nobody is eating bats, but I guess ignorance is bliss.
Your “version” is waaaaay different than thousand year eggs. It’s not the same at all. It’s only marinated in soy sauce, and its normal in asian cuisine. If you really want to pair that thousand year eggs cut it up and serve it with hot porridge. That will do wonder for you... Oh and I haven’t see you try Balut... you want unique? That is unique.
I loved the century eggs growing up! My mom always just called them black eggs. I did not know about the special process of making it until I got much older. My background is Chinese (Cantonese) and I was born and raised in NYC. I remember going to my local Chinese supermarket in NYC, buying it, going home and just eat one of these straight up. (Without the peel of course. I did not like the grainy egg shells on my egg and always tried to see if could peel it in one go without the outer part of the egg splitting.) I still can eat it as is and it's delicious to me. Definitely not for everyone tho. Kudos for you and your cousin trying it. I am glad your cousin can eat it. I am sure he would enjoy it a lot more prepared as part of a dish. I highly recommend revisiting this with a chef who can make such a dish that will make you like it a lot more!
Kinda disappointed a century egg really isnt a soy sauce egg and it cant be recreated with just marinating it. Guga basically made a tea/ ramen egg. Also century eggs are usually enjoyed with sesame oil, soy sauce, and vinegar drizzled on top
@@Syn741 it really depends like in Taiwan the most famous tea egg which u can find at 嘉明湖 is literally boiled in soy, tea and water and I'm pretty sure that's the same for most tea eggs
@@monarch9850 from my understand, 茶叶蛋 are usually boiled with the shell and everything. While 卤蛋 requires the shell to be removed and soaked in the marinate
Guga all of your boys are so precious but I swear Maumau is me at heart when it comes to food. I love him on these rare ingredient, meats, dishes episodes.
Took me 2 tries to get use to it. First time by itself and it's stinks and taste funky but my buddy sliced them up and added dry shrimp with some pickled garlic and it was actually pretty good. I only eat it when while drinking
Guga: "welcome to sous vide everything guys, today we're looking at eggs" Also Guga: *doesn't even sous vide the eggs and just ignores the sous vide steak*
for anyone who hasnt tried century egg. its actually amazing. its just very overpowering if you smell it. but if you take a small amount with rice porriage (which is very bland). the bland/sweetness of the rice with the fermented taste of the egg. they balance each other out. taste great with sweetened soy sauce and tofu. Giga did a good job with the tofu. The only difference between his and the century egg is that the fermentation of the traditional egg has the usual alcohol tangy aftertaste from the fermentation.
Congee. It’s very traditional if you go to any Chinese duck rice or chicken on rice shops. Or bakeries. They usually have century egg and slim pork congee ready to be sold. In quarts and you order it with Chinese fried dough sticks. “It’s the fried dough that can be split into 2 sticks.
Im from Southeast Asia. I only eat century eggs with certain dishes, and never on its own. The best one is in Mee Belacan, the eggs compliment it so well that your taste bud goes straight to heaven
"Anything weird from your country?" Yeah, sure. The infamous Surströmming (Fermented Herring) from Sweden, but done right. This is often showed online by people simply opening the can and eating it straight up. It's disgusting, and not how anyone eats it. You can't just take a teaspoon of salt and think it will taste good. It's all about balance, but it still isn't for some people and I understand that. Quick breakdown for the only way I personally can stand eating it; First of all, the can of herring MUST be opened outside, preferrably in some sort of water barrel or something (as long as its under water) so you contain some of the smell. A soft white unleavened flatbread (a wheat tortilla will actually work as a substitute here, I have tried it and it's ok) Sourcream with dill and chives mixed in Some sort small mealy potato, boiled with dill and salt, cut into small pieces Raw diced onion, or pickled red onion 1 or two fillets of herring Roll this up to what essentially becomes a very strange taco. Optional: Red caviar. Thanks Guga! This was a great video and not all about that "shock" factor so many other clickbait channels go for. It was reasonable and well thought out.
While I love Guga videos, let's make one thing clear: What he made using a soy sauce mixture isn't even CLOSE to what you call Century Eggs so calling them a "version" of them is completely wrong. People shouldn't get the wrong idea and call it a "version of Century Egg".
Guga, first I want to say that I’m a big fan. I try to watch all your videos. The thousand year old egg can also be used as an ingredient in other dishes instead as the main attraction. We eat it in Chinese rice porridge called “jook”. This can be found at most dim sum restaurants. My mother puts the egg in her homemade jook because she said it helps break down the rice.
Guga, please try *Surströmming!* The smelliest delicacy on earth from Sweden. But you need to give it a fair shot with all the trimmings. Flat bread (you can use wheat tortilla), sliced boiled new potatoes, dill, finely chopped red onions and sour cream. That would make for an amazing video!
Glad that you tried this! It’s always one of my favorite food. I think eating the eggs directly might be too strong, even as a Chinese I may not able to handle it. The famous dish makes by Pi Dan is Web results Congee with Pork and Century Eggs. Hopefully you get the chance to try it out and it may change your mind
I’m from a Asian background and whenever my family wants something light, We usually make congee/rice porridge with the century eggs it’s pretty yummy 😋
This is so good... we actually have it with pickled ginger. And it's so yummy. We also have it in porridge. Your version is just soy sauce egg, it's a different thing. There are so many variations, Chinese, Korean and Japanese. Also there are tea eggs. Go look them up
@@CatfishHeaven777 Not all meat has worms and parasites. You can have pigs safe, however it needs to be controlled. I am sure when they eat it raw, they know where it comes from. Otherwise you are right.
@@sajuuk111 Just because they eat it raw doesn't mean the meat is safe, people do a lot of stupid stuff that puts them in unreasonable danger for no good reason. Meat industry in Germany isn't cleaner than any other place, it doesn't take a long google to find that out. The only difference is that when in Germany if a meat packing plant is contaminated. everyone just sweeps it under the rug. Germans aren't dirty, ask Germans they'll tell you.
Aight lemme put everything into perspective 1. Thousand year old egg, like guga said, is not actually a rotten year old egg, as chinese, we not only eat them with tofu, but most often we put them into congee with thin pork slices. 2. What guga made is something called 卤蛋 which is a completely different product in china. Koreans and especially Japanese also enjoy this technique and the Japanese usually put one of those on their ramen.
When eating century egg, best tip is to pair it with Japanese shoyu(kikoman)+garlic that way it will eradicate the foul smell(if you are not fond with it) and it will even enhance the creamy taste of the century egg if you pair it with rice porridge. I hated century egg but when my cousin thought me the tip above, it change my view.
Thank you Guga for this recipie. You can lightly crack the eggs, leave the cracked shell eggs on, put the cracked shell in your soy sauce mixture and when you take the eggs out of the soy sauce mixture, peel them and they will look like marble eggs.
I wish guga will see my comment Hey guga! The century egg is very popular in my country but we cooked it in a different way. First we deep fried this egg and then we stir fried garlic and chilli untill it release a wonderful smell after that we put oyster sauce,fish sauce and a little bit of sugar to balance the sweet and saltiness and put the fried egg back to the pan and before we turn off the gas put a lot of Thai basil and keep stir it a few second you will get a nice Pad gra pao century egg! Combine with fluffy jasmine rice. I think its the best way to cook this egg in my opinion
The best way to eat this is to pair this with pickled ginger. Pickled ginger is very commonly found in Japanese restaurants. I have never heard of anyone who eats century eggs with steak though.
I really enjoy sliced century eggs in a nice chicken stock based congee with spring onion. It's a bit of a long process from scratch, but worth it for a really good experience. I'd say as an American who enjoys them, they remind me of a really nice strong cheese.
@Guga - the best way to enjoy century egg is to make congee with it! The rice soaks up all the egg flavoring and the smell disappears. Add some pork or chicken bones and meat into it too. You'll enjoy it, trust me!
Great job with the video! Respect for being open minded! Some people don't realize those eggs were created to preserve eggs before a refridgerator was around. It taste amazing when paired with the right ingredients. It's one of my favourites.
As a Filipino, I gotta throw Balut into the gambit. I’d love to see Angel or Maumau try it since that’d be a funny video. You’d need to blindfold them though XD
yo that ketchup comment at the end made me want you guys to try some condiments from around the world. 2 that i want you to try are South African All Gold Tomato sauce and Maggi Lazenby Worcestershire sauce, these 2 with some egg or mince on toast.... fkn killer. they taste more salty and savory than the import stuff we get from u guys in the states. Ketchup is like tomato flavored syrup to us here in S.A.
My favorite way to eat this. 3 eggs steamed pork. I chop some pork belly till its course like very course ground pork. I then dice the century egg (1000 yr old egg), diced salted egg and mix it into the grounded pork. I then add a raw regular egg and mix it into the pork. Add abit of salt, ginger, sesame old, and sugar for added flavor. Put the pork mixture into a deep pan, then steam it till cook. It will have some liquid in it after steaming. When done, eat with rice and your choice of vegetables.😉
I am incredibly curious about the flavor texture or both cooked and raw COCONUT WORMS. They say it tastes like coconut. Would love to hear your opinion 😀
Jan Larson Thanks Jan! I am on a mission to get him to do it hence I comment each and every one of his videos been more than a year now! I need support for people to thumbs this up so he can listen! I would even order it for him but I don’t know his address 🤷♂️
Guga try to find Greek kokoretsi! You will love it! And i guess for everybody else it should fall in the "weird" category, But for us having grown up with it every easter!!! We absolutely love it!!! Give it a try! Much love from Greece!!!
Guga, for april fools act like you're going to skip the "I know it doesn't look that good right now" part and start up the grill. Then be like "HAH, YOU THOUGHT" (Procedes with "ik it doesn't look good now"..)😂
Try Balut. hue hue hue. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days depending on the local culture and then steamed. It's a Filipino favorite. :)
With everything that’s happening to us right now in this country I expected better from you re: Asian food, Guga. Do better. You made soy sauce eggs, not anything even similar to a century egg and you didn’t even eat the century egg the way we normally do.
Hey Guga! It's me again. I'm the same guy that brouy you the jerk seasoning idea to beef and now I'm back with another one. I'm going to recommend to you a sauce that goes perfectly with an extremely sharp cheddar cheese. This sauce I believe has enough acidity that you should be able to use a tenderizer and even dry age. The flavor however is phenomenal. It is called "BRANSTON PICKLE". This sauce has a lovely flavor that I'm confident you'll enjoy. Please try this out and let me know how it works out for you.
I don't think Guga realises he has literally just made another Chinese/Japanese recipe for eggs called soy eggs or 卤蛋 by complete accident. They might not be boiled in the mixture but I think it's similar enough. So technically he's not even comparing century eggs to century eggs.
exactly, he just made a version soy sauce eggs or tea eggs
Asian brigade gonna get hella fired up shortly
@@ian1988 yup, but I'm not gonna be the one to fuel the fire
Add some mirin and it’s a ramen egg.
what is he doing he’s doing two different things😂
I don’t think he did any research before making this video 😂
and his version is just a braised egg
come on where is his standards😂
The only channel where a wagyu steak just sits there and is basically ignored. Insanity.
bruh he just made the steak sous vide so he can upload it on the sous vide everything channel lol.
Yeah like is he supposed to put this on his BBQ channel?
Yeah I was also thinking this would suit guga food channel better and skip the steak
The steak is just for distraction XD
😂 So true.
I live in Asia and even here, century eggs are an acquired taste. Some folks out here hate it, but others love it. Kudos on being openminded and willing to give anything unique a try.
I hate it
I love it
I have never tried it
I absolutely love them
There is a difference between live in Asia and from Asia. People from many parts of Asia love it. It is an acquired taste if you simply live in Asia.
from the asian pov (or me specifically), your version is more like a flavoured ramen egg, but created to your flavour. not so much of creating a century egg. looks good though, for a flavoured egg!
As a Chinese person who loves century eggs, I am truly impressed by how you guys can eat it straight by itself like eating a boiled egg... I only cut them into thin slices and dip them in soy sauce like sashimi. it's the same like I like salmon sashimi, but I would never just grab a raw whole salmon fish and start eating the whole thing
I have a friend who also just eats them straight up. I tried one from him recently and i mainly didn’t like the aftertaste. So i feel like i would enjoy it in a dish aswell
My Chinese coworker gave me one once. she cut it up and put soy sauce on it. Was very interesting and tasted decent but I ate it too fast and I felt kinda sick after.
Captions be like “welcome back to Soviet everything guys”
For the Motherland...
This! Hahahaha
_Our_ wagyu
**communism intensifies**
Comrade Guga
As a brazilian with taiwanese heritage, this egg is often used in rice soup in chinese breakfasts. The undescribable flavor you feel is because of its alkaline taste.
Wow I’ve never heard of a Taiwanese Brazilian that’s cool
@@alexruiz7399 you'd be surprised to see a lot of Asians live in Brazil
Vai Brazilian
And by the way his version is just ramen egg.
Rice soup ???
I think you mean porridge ?
"Your version" of the thousand year old egg, is called "tea egg", and its very famous and popular in asia ;D
Lol I said this same thing. Guga is hilarious. Calling a tea egg "his version of a thousand year old egg." Lol
No tea eggs are made differently and usually only takes a few hours. It’s eggs cooked in tea, soy sauce, star anise and other aromatics. Sometimes the shells are cracked halfway through so the cooking liquid and soak in and dye the egg. They look brown due to the tea and soy sauce.
@@Chu_on_This it's more closely resembles a tea egg than a thousand year old egg is the point. It's not a traditional tea egg but it's a tea egg.
I'd say it's damn near a Ramen softboiled egg.
@@celex321 yes I realized he made a simple version of the tea egg. He should have cooked some congee with the 1000yr egg.
Hi, this is a fan from China. It is fun to see people enjoying different food. In China, we cut the egg into pieces and mix it with sauce (the sauce you have for tofu is perfect for the egg). If you directly take a big bite, you will taste a strong
ammonia flavor. That will be too strong and as a person who grows up eating it, I do not recommend one try that at home LOL.
Porridge!! it is the perfect match!! 😁
i have try bite the egg and it’s not that powerful but it’s just taste abit like jelly with muddy yolk
I like the egg by itself or with cooked white rice, it’s so addicting yummy
My grandmother would cut it into wedges and sprinkle a little white sugar on it and eat it like that. I didn't like it the first bite but then it grew on me. But I mostly eat it now cooked into congee. It's not proper congee without century eggs. Also good with stir fried Chinese spinach. 😋
I actually it recently and the ammonia isn’t even what made me be like ooff it was the aftertaste 😂
I think Guga should pursue this rabbit hole of traditional foods and delicacies. Some can be pretty tasty, others not so much.
That’s why Bizarre foods was on of my favorite shows, with all the traditional foods he’d eat
Kakakarrot cake
Viewer from Hong Kong here. We call that “皮蛋” (pei dan) and most of the time its paired with pickled ginger, sauces or even in Congee, rarely eaten straight although some people like eating it that way. I personally like it as long as it’s paired with other stuff and eaten at low quantities at a time. Love your vids where you try out weird stuff man
omg I’m from Vietnam. I eat it with Congee and salted eggs as well. It’s *chef kiss* to be exact.. I crave for it every now and then
Blessings from Washington DC 🙏🙏
I can confirm, we have a dish in Malaysia where we put salted and century egg into and egg mixture and turn into steam egg
DELICIOUS!! Its my favorite
I enjoy eating them straight lol
century eggs is made by fermentation, by covering the egg with rice husks, ash, quicklime and salt, leaving them for weeks or months, which is something like what you do with your beef steaks by dry aging them on your channels.
however your take on century eggs is just marinating, which is a totally different concept from the original century egg.
if you want to try another weird egg, try salted egg, it is fermented with ash and salt with the shell intact, trust me the yolk is good!
Absolutely!
super salty has to go with rice
Salty egg yolk cooked with shrimp is delicious
Am I the only person who likes salted egg whites? (obviously the yolks are still really good)
yeah I am an Asian person that tries century eggs I think that the egg is made from the duck eggs but for me the smell throws me off and the taste its like creamy and soft its good with rice porridge thats How I eat it by its self its okay but for alot of people it makes them throw up
Rice porridge + century egg = perfection
And shredded pork or just pork in the congee. I weird but I order it at dimsum every time
True
What about green onion, pepper, crab meat and sesame oil?
You must be crazy 🤢🤮
Umar Abdullah you must be narrowminded
As someone from China, I suggest yall try the egg with a porridge and lean meat, it tastes awesome
"your version" is a regular ramen egg xD It is good tho, made it a few dozens times before
Guga basically makes soy sauce/ tea eggs and thinks its his version of century eggs? lol two different things entirely Guga
brahh
he didn’t do research at all come on😂
3 different kinds of eggs actually
Soy sauce,tea, and century egg are different to each other
lol he knows it’s ashes
Guga’s version was a variation of ramen egg. Japanese would add a little sake to the recipe
An alcoholic would add a little recipe to the sake
The Asian hate continues. Guga did this really wrong and did not do his research at all.
I love how Guga always uses Maumau as his guinea pig with stuff like this. Makes him eat it first and checks his reaction before he tries it himself haha. So cruel but I love it
Guinea pig or not, I wish I were Maumau.
ENOUGH! Cheers everybody.
Jeo Eisenberg thanks for your input mate
It's either Mamau or Angel for crazy stuff like that
My older sister does the exact same thing! If she doesn't like something, she says, "hey, here try this!" She already tasted it and thinks you need to join her in tasting something awful too. I learned early on to just say NO!
4:02 "Cleaning up your own piece of meat is always the best way to go"
I've never tried someone else do it for me so I'll believe you
as a HongKonger, I recommend you try this egg with pickled young ginger.
My grandpa once went to Tuen Mun I don't know how it tastes tho he said it tasted delicious
Guga the century eggs are duck eggs that need to be preserved for a long time, vs a day of marinade. Usually love your stuff but this one is pretty off.
i totally agree. im quite disappointed.
As a Asian, seeing them look at these eggs like they are some kind of ancient fossil is very funny
It always funny to see reaction of friends when I give them a egg or pickles chicken foot^^
It’s funny when I see someone eat a bat too
@@wilabanodeniro9780 I’m living in Asia, mainly China, for 11 years and travel extensively in the region. One thing I can tell you, nobody is eating bats, but I guess ignorance is bliss.
@@tingting4980 I agree, especially when they try and find out it actually tastes delicious.
loved them on congee.
Your “version” is waaaaay different than thousand year eggs. It’s not the same at all. It’s only marinated in soy sauce, and its normal in asian cuisine. If you really want to pair that thousand year eggs cut it up and serve it with hot porridge. That will do wonder for you...
Oh and I haven’t see you try Balut... you want unique? That is unique.
in chinese cuisine. russian dont eat soy sauce marinated egg and yes they are asian too.
balut is so good from cambodia
dude made Mayak eggs and called it "his version of century eggs" lmao
@@bonerboy196 Philippines
@@noirsoulse i forgot to put the im so it says im from cambodia sorry for the misunderstanding!
I love it when people aren’t scared to try new food just because it’s “weird” 😂😂 great video!
I loved the century eggs growing up! My mom always just called them black eggs. I did not know about the special process of making it until I got much older. My background is Chinese (Cantonese) and I was born and raised in NYC. I remember going to my local Chinese supermarket in NYC, buying it, going home and just eat one of these straight up. (Without the peel of course. I did not like the grainy egg shells on my egg and always tried to see if could peel it in one go without the outer part of the egg splitting.) I still can eat it as is and it's delicious to me. Definitely not for everyone tho. Kudos for you and your cousin trying it. I am glad your cousin can eat it. I am sure he would enjoy it a lot more prepared as part of a dish. I highly recommend revisiting this with a chef who can make such a dish that will make you like it a lot more!
Kinda disappointed a century egg really isnt a soy sauce egg and it cant be recreated with just marinating it. Guga basically made a tea/ ramen egg. Also century eggs are usually enjoyed with sesame oil, soy sauce, and vinegar drizzled on top
Tea eggs and soy sauce eggs are 2 different things though. Tea eggs are literally boiled in tea.
@@Syn741 it really depends like in Taiwan the most famous tea egg which u can find at 嘉明湖 is literally boiled in soy, tea and water and I'm pretty sure that's the same for most tea eggs
@@monarch9850 ain't those 滷蛋 instead of 茶叶蛋?
@@Syn741 i mean a proper tea egg is highly debated so there are many popular variations.
@@monarch9850 from my understand, 茶叶蛋 are usually boiled with the shell and everything. While 卤蛋 requires the shell to be removed and soaked in the marinate
Next on Sous Vide Everything : We try tried the OLDEST meat we could find, it doesn't look that good right now, but watch this!
They could probably find some unopened Spam from like the '70s lol
We gotta see guga make a year old dry aged steak
They cooked meat for a month already
Real fans don’t skip the “i know it doesn’t look that good right now, but watch this”
OG's that part is a must
Wait what, there a people who skip that?
🗿 BRUH!!!
Who skips that!? That's the best part!
grilling music be like DU DUU DUDUDUDUUU DUDUDUDUDUDUDUDUDUUUUU
i dont skip that part, i repeat that part 10 times
Guga all of your boys are so precious but I swear Maumau is me at heart when it comes to food. I love him on these rare ingredient, meats, dishes episodes.
Took me 2 tries to get use to it. First time by itself and it's stinks and taste funky but my buddy sliced them up and added dry shrimp with some pickled garlic and it was actually pretty good. I only eat it when while drinking
Guga: "welcome to sous vide everything guys, today we're looking at eggs"
Also Guga: *doesn't even sous vide the eggs and just ignores the sous vide steak*
Not entirely true, he looked at the eggs alright. And also had a bite of the steak. To clean pallet I guess.
for anyone who hasnt tried century egg. its actually amazing. its just very overpowering if you smell it. but if you take a small amount with rice porriage (which is very bland). the bland/sweetness of the rice with the fermented taste of the egg. they balance each other out. taste great with sweetened soy sauce and tofu. Giga did a good job with the tofu. The only difference between his and the century egg is that the fermentation of the traditional egg has the usual alcohol tangy aftertaste from the fermentation.
i can smell the egg no problem and i can also eat it with no rices
rice? are you serious?
Congee. It’s very traditional if you go to any Chinese duck rice or chicken on rice shops. Or bakeries. They usually have century egg and slim pork congee ready to be sold. In quarts and you order it with Chinese fried dough sticks. “It’s the fried dough that can be split into 2 sticks.
I’m afraid Uncle Roger is gonna kill Guga for this...😱
Everyone needs to let that CCP shill uncle rogers be forgotten.
Lmao
uncle roger knows shit
nahh, malaysian chinese are quite familiar with this egg
@@PiggyPoo623 unless he's one of those bananas
Im from Southeast Asia. I only eat century eggs with certain dishes, and never on its own.
The best one is in Mee Belacan, the eggs compliment it so well that your taste bud goes straight to heaven
This guy Looks exactly like guga. It is amazing how everyone has a doppelganger
"Anything weird from your country?"
Yeah, sure. The infamous Surströmming (Fermented Herring) from Sweden, but done right.
This is often showed online by people simply opening the can and eating it straight up. It's disgusting, and not how anyone eats it. You can't just take a teaspoon of salt and think it will taste good. It's all about balance, but it still isn't for some people and I understand that.
Quick breakdown for the only way I personally can stand eating it;
First of all, the can of herring MUST be opened outside, preferrably in some sort of water barrel or something (as long as its under water) so you contain some of the smell.
A soft white unleavened flatbread (a wheat tortilla will actually work as a substitute here, I have tried it and it's ok)
Sourcream with dill and chives mixed in
Some sort small mealy potato, boiled with dill and salt, cut into small pieces
Raw diced onion, or pickled red onion
1 or two fillets of herring
Roll this up to what essentially becomes a very strange taco.
Optional: Red caviar.
Thanks Guga! This was a great video and not all about that "shock" factor so many other clickbait channels go for. It was reasonable and well thought out.
In Iceland they bury shark in the ground for months. Fermented/rotten shark...hmm, yummy
While I love Guga videos, let's make one thing clear: What he made using a soy sauce mixture isn't even CLOSE to what you call Century Eggs so calling them a "version" of them is completely wrong. People shouldn't get the wrong idea and call it a "version of Century Egg".
Well you are correct. I would say more but I would rather not get philosophical, I already got into one pointless argument before.
Can you try dry aging meat in honey!?
“But we’re not here to make them, we’re here to try them” *proceeds to make one*
Guga, first I want to say that I’m a big fan. I try to watch all your videos. The thousand year old egg can also be used as an ingredient in other dishes instead as the main attraction. We eat it in Chinese rice porridge called “jook”. This can be found at most dim sum restaurants. My mother puts the egg in her homemade jook because she said it helps break down the rice.
Hey Guga, how about a Vlog of what you usually eat when the camera is off?
Wow that must be anciently delicious.
Take a shot every time Guga calls the Century Egg a Century Year Old Egg. ❤
You'd be hammered in about 3 minutes.
Guga, please try *Surströmming!* The smelliest delicacy on earth from Sweden. But you need to give it a fair shot with all the trimmings. Flat bread (you can use wheat tortilla), sliced boiled new potatoes, dill, finely chopped red onions and sour cream. That would make for an amazing video!
Mau Mau is brave. He goes through with whatever he's given but he's sure to let everyone know he's also apprehensive in his approach
You missed the opportunity to say “great eggs-periment” 😂
That’s eggscellent!!
@@motosporttouring omg 😂
It seems he did not meet your eggspectations.
OMG (oh my egg)
@@alizihr6321 L
Glad that you tried this! It’s always one of my favorite food. I think eating the eggs directly might be too strong, even as a Chinese I may not able to handle it. The famous dish makes by Pi Dan is Web results
Congee with Pork and Century Eggs. Hopefully you get the chance to try it out and it may change your mind
am i the only one here that can eat the egg directly no ploplem?
10:06 "Lemmeh just clean my palate with this here bit of wagyu"
“you should not eat this by itself”
my family: eats it it directly after cutting it up
I’m from a Asian background and whenever my family wants something light,
We usually make congee/rice porridge with the century eggs it’s pretty yummy 😋
This is so good... we actually have it with pickled ginger. And it's so yummy. We also have it in porridge. Your version is just soy sauce egg, it's a different thing.
There are so many variations, Chinese, Korean and Japanese. Also there are tea eggs. Go look them up
In Germany we eat raw, seasoned ground pork called Mett on a Brötchen with onions.
You realize pork has lots of worms and parasites in the meat right?
@@CatfishHeaven777 Not all meat has worms and parasites. You can have pigs safe, however it needs to be controlled. I am sure when they eat it raw, they know where it comes from. Otherwise you are right.
@@sajuuk111Most of the German meat might not be that great in terms of breeding and marbeling, but processing of meat is very controlled.
@@CatfishHeaven777 ∆
@@sajuuk111 Just because they eat it raw doesn't mean the meat is safe, people do a lot of stupid stuff that puts them in unreasonable danger for no good reason. Meat industry in Germany isn't cleaner than any other place, it doesn't take a long google to find that out.
The only difference is that when in Germany if a meat packing plant is contaminated. everyone just sweeps it under the rug. Germans aren't dirty, ask Germans they'll tell you.
Aight lemme put everything into perspective
1. Thousand year old egg, like guga said, is not actually a rotten year old egg, as chinese, we not only eat them with tofu, but most often we put them into congee with thin pork slices.
2. What guga made is something called 卤蛋 which is a completely different product in china. Koreans and especially Japanese also enjoy this technique and the Japanese usually put one of those on their ramen.
Good food and vibes channel!
I couldn't stop laughing, when you spit the egg out! Haha I suppose it looks like it smells, but im intrigued enough to want to taste it! Lol
Next video you guys should try the dreaded STINKY TOFU!!! That stuff will clear a room lol
Lmaoo stinky tofu, actually it's good for asian people but idk if he can handle it
Mixed with Sürstromming.
Natto would be even tougher----won't clear the room, but it *LOOKS* awful (mind you, I eat the stuff just about every day)...
Now being Asian might not help with my argument here, have you ever tried stinky tofu? That thing is delicious af for real
I've never had a century egg, but to my mind this would be like making a variation of lasagna and calling it carbonara.
True
Same lol
Funny
You guys gotta try scrapple!! From Pennsylvania Dutch. I absolutely love it
When eating century egg,
best tip is to pair it with Japanese shoyu(kikoman)+garlic that way it will eradicate the foul smell(if you are not fond with it) and it will even enhance the creamy taste of the century egg if you pair it with rice porridge.
I hated century egg but when my cousin thought me the tip above, it change my view.
Thank you Guga for this recipie.
You can lightly crack the eggs, leave the cracked shell eggs on, put the cracked shell in your soy sauce mixture and when you take the eggs out of the soy sauce mixture, peel them and they will look like marble eggs.
I wish guga will see my comment
Hey guga! The century egg is very popular in my country but we cooked it in a different way. First we deep fried this egg and then we stir fried garlic and chilli untill it release a wonderful smell after that we put oyster sauce,fish sauce and a little bit of sugar to balance the sweet and saltiness and put the fried egg back to the pan and before we turn off the gas put a lot of Thai basil and keep stir it a few second you will get a nice Pad gra pao century egg! Combine with fluffy jasmine rice. I think its the best way to cook this egg in my opinion
This egg should be cracklingly WISE!
The best way to eat this is to pair this with pickled ginger. Pickled ginger is very commonly found in Japanese restaurants. I have never heard of anyone who eats century eggs with steak though.
This is probably the best and most authentic way to serve century eggs. Sweet pickled young ginger sliced thinly. Try it guga
I really enjoy sliced century eggs in a nice chicken stock based congee with spring onion. It's a bit of a long process from scratch, but worth it for a really good experience. I'd say as an American who enjoys them, they remind me of a really nice strong cheese.
Guga: this is my version of century eggs
My asian bro and sis: no no no...
Me: 🙄 yeah.. we hold pride when it comes to our food.
hate to tell ya but as someones whose actually had these things chinese really would eat whatever they found or made
@@flamingrubys11 Nah, dude. I've eaten this, but I wouldn't eat a worm
@@DanTraa Well if you sautee them, worms are decent.
@@flamingrubys11 Escargot is great. And France has the most Michelin starred restaurants along with Japan. I'll eat gourmet snails any day
Painful to watch
that wink with the sound effect hahaha
gugas effort of making our 皮蛋 turned into a 卤蛋...
Everyone: “Century egg”
Guga: “Century-year-old-egg”
@Guga - the best way to enjoy century egg is to make congee with it! The rice soaks up all the egg flavoring and the smell disappears. Add some pork or chicken bones and meat into it too. You'll enjoy it, trust me!
Will century old egg be eggscellent? That's what we're about to find out, let's do it.
Let’s talk about that
Good Mythical Morning my fellows
"They've been eating these eggs in china for ears." 👂👂👂😂
Lmaoooo
in portugal, especially where i'm from (Lisbon) we eat grilled snails that you can find on the street lol
LOL “we’re here to try it not make it”
Still makes it 🤣🤣 love it
Please try balut! Nobody here seems to know what that is.
Oh yeah I can smell this through my screen
We eat it every day in Thailand we call in “ไข่เยี่ยวม้า” translate to “horse piss egg.
Lmao me sitting here having eaten century eggs all my life
Great job with the video! Respect for being open minded! Some people don't realize those eggs were created to preserve eggs before a refridgerator was around. It taste amazing when paired with the right ingredients. It's one of my favourites.
Italians hearing pizza with ketchup is like an act of war
should've dry-aged the egg :((
As a Filipino, I gotta throw Balut into the gambit. I’d love to see Angel or Maumau try it since that’d be a funny video. You’d need to blindfold them though XD
Exactly what I suggested
yo that ketchup comment at the end made me want you guys to try some condiments from around the world. 2 that i want you to try are South African All Gold Tomato sauce and Maggi Lazenby Worcestershire sauce, these 2 with some egg or mince on toast.... fkn killer. they taste more salty and savory than the import stuff we get from u guys in the states. Ketchup is like tomato flavored syrup to us here in S.A.
My favorite way to eat this. 3 eggs steamed pork. I chop some pork belly till its course like very course ground pork. I then dice the century egg (1000 yr old egg), diced salted egg and mix it into the grounded pork. I then add a raw regular egg and mix it into the pork. Add abit of salt, ginger, sesame old, and sugar for added flavor. Put the pork mixture into a deep pan, then steam it till cook. It will have some liquid in it after steaming. When done, eat with rice and your choice of vegetables.😉
I love your videos! Keep up the great work
I am incredibly curious about the flavor texture or both cooked and raw COCONUT WORMS. They say it tastes like coconut. Would love to hear your opinion 😀
You are eating this weird stuff, and yet you still haven’t made Kangaroo meat?!!! Get on the program Guga.
I've had kangaroo in Australia (naturally) and Scottsdale, AZ. Pretty, pretty, pretty good!
Jan Larson Thanks Jan! I am on a mission to get him to do it hence I comment each and every one of his videos been more than a year now! I need support for people to thumbs this up so he can listen! I would even order it for him but I don’t know his address 🤷♂️
@@thehalalreviewer I'd definitely like to see some Sous Vide kangaroo.
So you're comparing a ramen egg to a century egg. Totally different things.
Guga try to find Greek kokoretsi! You will love it! And i guess for everybody else it should fall in the "weird" category, But for us having grown up with it every easter!!! We absolutely love it!!! Give it a try! Much love from Greece!!!
When you said "Green Onions" I had flashbacks to the song "Green Onions"
Guga, for april fools act like you're going to skip the "I know it doesn't look that good right now" part and start up the grill. Then be like "HAH, YOU THOUGHT" (Procedes with "ik it doesn't look good now"..)😂
Never knew I would see a day where Wagyu and hunble Century Egg being served on the same table
POV: You are early and can't think of any good comment
Try Balut. hue hue hue. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days depending on the local culture and then steamed. It's a Filipino favorite. :)
One of my favourite dishes is called the 3 coloured egg. Its basically an omlette with added century egg and salted egg.
My school used to serve those, amazing
With everything that’s happening to us right now in this country I expected better from you re: Asian food, Guga. Do better. You made soy sauce eggs, not anything even similar to a century egg and you didn’t even eat the century egg the way we normally do.
Hey Guga! It's me again. I'm the same guy that brouy you the jerk seasoning idea to beef and now I'm back with another one.
I'm going to recommend to you a sauce that goes perfectly with an extremely sharp cheddar cheese. This sauce I believe has enough acidity that you should be able to use a tenderizer and even dry age. The flavor however is phenomenal. It is called "BRANSTON PICKLE". This sauce has a lovely flavor that I'm confident you'll enjoy. Please try this out and let me know how it works out for you.
I love century eggs. The century is addictive, and I didn't grow up with it. The marinated in soy is a tea egg. Also used in ramen.
Thx,I have been wondering about these eggs for sooooo long
>be guga, talking about century egg
>make hanjuku egg, claim it is your improved version of century egg
chinawojack.jpg
Meow meow never disappoint !!! Angle is just disappointed smh