POV Egg Drop Soup
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- Опубліковано 24 сер 2024
- Get a version of the printed recipe here: www.seriouseat...
This is about as simple as soup gets. I had some simple home-style Chinese stock that I made by simmering a chicken carcass with some ginger and scallions (You can see a more complicated but still simple version of a few Chinese stocks on the always-excellent Chinese Cooking Demystified channel: • Three Chinese Stocks -... _). It wasn't quite enough so I bulked it up with Better than Bouillon.
Then I thickened it and drizzled in some eggs. That's it. Yum.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
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"You'll know you've got the texture right because the texture [of the egg drop soup] will be the texture of egg drop soup when you're done." Thank you for this helpful tip. ;)
you can tell because of the way that it is
This is the way
Ah yes the floor is made of floor
A gingerbread man sits in his gingerbread house. Is the house made of man? Is he made of house? He screams in existential horror.
people die when they are killed
The most underrated aspect of these videos is the clever ways he takes advantage of slightly older produce. Just because it isn't perfectly fresh and crispy doesn't mean you have to throw it out!
Also his little tricks like using a whisk he was already using to measure out mayo in the ranch dressing episode. or the way he uses tongs to quickly spoon in pasta water.
Why does it make me happy that jmcrofts watches Kenji?
Love your fighting game vids man!
@@Exarian aw
Aa
Very happy to hear Chinese Cooking Demystified called out, just when i thought of them at the mention of a broth.
Me too, I hope they see this video. Also Souped Up Recipes is another great channel.
PateB aww, Souped Up Recipes just beams sweetness. I need to get back to her. So happy-making.
"One of my favorite youtube channels"
Me too Kenji, me too.
I could watch his videos al day there just so simple it makes it so good not fancy editing and wow does this guy know a bit about everything definitely would want to see this guy on my table
"Want to see this guy on my table" -Is that the Hanibal Lecter within you talking? 😅
lukthere2 😅no no 🤣
@@lukthere2 +
I feel like you almost need a “thanks for watching” logo on your doormat on the deck outside. Since it ends nearly every video.
GENIUS
Shabu is looking dummy thicc these days.
Jamon enters the chat.
Philip Orlando bro im dying rn😂
Jamon is a big chonker
No Kenji, we will not get you in the comments for leaving the water on, because you are our King and we treat our King with respect.
Chinese Cooking Demystified is legitimately one of my fave channels I've ever come across.
When you mentioned that it's a boiling water tap I literally jaw-dropped for like a solid 5 seconds at least. Nice!
As someone who drinks a lot of tea and likes to cook instant ramen on the stove rather than in the microwave, I was like "THOSE EXIST!?....... I need one I need one I need one I need one."
I had a family friend that had one when I was a kid, and it was so cool. We always wanted hot chocolate, and the boiling tap was perfect! Just dump the powder in your mug and put some boiling water in over it.
Yeah those do waste a shitload of electricity though. I do have one, but it's been disabled because of that.
@@nyelbaig After doing some research, I hear it's brand dependent and also depends on things like how much boiling water you need in a day, but when factoring the cost of boiling a kettle of water conventionally vs. comparable amounts of water with the boiling water tap, it's not much more expensive. Obviously that's brand dependent and older ones are likely to be less efficient.
I always wondered, what that tap was for
Did he just call his dog "jamón"? I love it.
Acid to his book I think it’s hambone haha
Jamo jambon? baguette?
His other dogs name is Shabu.
@@jamo3976 ya maybe it's a nickname?
Jamón is ham in spanish, and the dogs kinda thicc not gonna lie
Great shoutout, Chinese Cooking Demystified deserves way more subscriptions
My favorite cooking channel!
Heck yeah, Chrish and Steph are awesome!
I was sort of alrrady half expecting you to shoutout Chinese Cooking Demystified, they're a great channel and deserve the recognition
he did
@@GTPLewellen yeah I know?
@@tubulartuber All 12 different Chinese food-focused channels are equally useful, fight me
Remember, disliking a YT comment just counts as a like, so if you don't want to see @tuber piss on random youtubers, hit report and it'll hide the comment.
There's a positive way to shoutout other channels in the comments, and then there's a toxic way. Which one do you think @tuber is doing?
Chinese Cooking Demystified definitely deserves more love as a channel.
Not only Chinese, but Turkish, French, basically anything demystified for our knowledge. My favorite is the menemen episode
@@AZEOforreal he's talking about the channel "chinese cooking demystified"
@@tasikmayuddin8078 I realized that when I posted it but couldn't find it and delete it lol
@@AZEOforreal happens to all of us
ah cuz i totally thought it deserved more love as a carrot
I think you're cool. The way you explain what you're doing, with options and cultural references, is a great way to honour the people who have come up with these recipes. I hope you're well and that your soup was a great comfort. :)
I like the way that he's explaining really calm and clear not like Gordon that always rap when he's cooking but I still like both of them
Gordon Ramsay vs Julia Child ERB ?
Ayy, an arsenal player
gordan is calm when hes not around other chefs
Gordon Ramsay is not a good person. The awful environments he creates in his kitchens, whether on TV or not, completely outweigh his skill as a chef. And he's not even a good teacher compared to how good of a chef he is. Maybe Gordon Ramsay cooks at a higher level than Kenji in traditional fancy restaurant contexts, but since Kenji is an even better teacher than he is a cook (and is also actually a conscientious and empathetic human), Kenji wins that head-to-head in a landslide.
To quote Kenji himself: "I wish Gordon Ramsay would crawl back under the rock he crawled out from under." "I give zero fucks what Gordon Ramsay has to say about anything."
“You’ll know you got the texture right because the texture will be the texture of egg drop soup at the end” Ooohhhh is that how you know
You'll know it's right cause of the way that it is!
If it needs some more you just add a little more. If it needs a little less just chunk it right in the garbage. Easy!
This tautology tastes terrific!
@@deadfr0g I think you meant tatoo-ology.
Made me think of the Neature video - "you can tell this tree is an Aspen because of the way that it looks" 😂
I literally just finished watching the steak salad video and now I go back to the homepage only to be blessed by another Kenji video
The beginning when you pop your head outta no were always makes me laugh
everyone: COVID-19 lockdown
Kenji: STONKS!!
viewers: B I G S T O N K S
@@osmanozyurek1195 me: C H O N K S
So glad to hear you appreciate Steph and Chris; Chinese Cooking Demystified is one of the best channels on UA-cam. Every recipe I've made from them I've followed to a T and comes out incredible every time.
I started watching this channel about 2 weeks ago and I watch every new episode. The bare bones at home no special lighting make everything so much better and I appreciate the work you put into these videos great job!!!
He did it!! Chinese Cooking Demystified finally made it on here!! 🎉
Love your stuff man, I'd really like to hear about your back story/career path up until now!
Take it to the top, lets make kenji see it
If u read his Wikipedia page, that provides some info. I'm pretty sure he got into cooking as a profession while he was at college(MIT I believe?). He must have grown and grown from there.
Freakonomics also did a pretty good interview with him a few years back: freakonomics.com/podcast/food-science-victory-a-new-freakonomics-radio-episode/
I just ended up with about five times as much ginger and three times as many scallions as I intended, and then this video shows up.
My soup is delicious.
Just as an aside, you can toss ginger in the freezer. You can grate it frozen too. I started keeping some in there so I never get caught without fresh ginger :)
Did I just get washed at the end
POV waterboarding
Watching this while eating a peeled orange like an apple
How dare you
You are a complete monster, but the good kind of complete monster.
Soo good made this today fast simple and delicious
the day you taught me about the backwards slicing i tried it, it felt completetly natural and now its just how i generally cut. the switch was instantaneous and feels more comfortable then the normal way
I miss having a hot water tap, & the time a guest chose it to rinse his hands!
I’m currently a wok cook on the line, and I can definitely relate to your chive prep story! If a kitchen doesn’t thicken your skin idk what does lol
I'd love to see a tour of your pantry some day. Every time you open it, I always want to see more!
14:36 POV strangled and drowned over sink by Kenji
kenji is sincerely the best food channel on youtube. consistent, knowledgeable, and experienced. truly a gem channel and genuine guy
So glad I stayed up until 6AM for my daily dose of Kenji
One thing I love about these videos is every time we see something new about his kitchen that's really cool
Thank you. This is a great simple recipe. Quiet day here so was inspired to make it. I had just made a big pot of stock. Delicious! So comforting in these homebound times.
This channel is so great and so addicting. The POV cooking is original and really great. LOVING these videos
My hands were getting chapped from washing my hands in warm water so often! Thanks for the tip!
I could watch you cook all day, and actually while I'm "working" from home, I pretty much am watching you cook all day!
Thank you for the handwashing tip.
Just made this for the first time and it’s amazing! Feeling pretty proud rn :)
Your video's and recipes are really unique to me. I've never thought of asian flavours as something I'd be able to cook with, but you're making it all seem really approachable. Thanks!
Love the hand washing tip! I always use hot water, that explains the raw, cracked hands! I love love egg drop soup but NEVER thought I could make it at home, thanks for this!
Thanks so much Kenji my wife and I look forward to your great vids (and commentary!) every morning. You make quarantine life so much better.
There's something inspiring about seeing someone be good and passionate about their craft.
Thanks for making these videos Kenji, they're the highlight of my day. Quick question, do you have a nachos recipe? I feel like every chef has their own take on it, and I'm curious what your version would be like.
I love his implementation of his daughters spoons. Always makes me laugh a little
A lot of commercial kitchens will have that hot water tap you mentioned in the kitchen, Ive always wanted one in my house. Instant cup of tea whenever I want.
It's 2 am and I was falling asleep to this video but it made me hungry so now I have egg drop soup 😊
7:57 that's the saddest thing I have ever heard.
You're a daily light source for us globally Kenji. Thanks for these lessons. I love how casual you are. Super accessible
When you described the curd consistency, i visualized eating a fried whole-belly clam!
Magnificent.
Your POV videos are such a joy to watch! Thank you and I hope you and your family stays safe. I can’t wait ‘til your next cookbook comes out!
Chinese cooking demystified and Chef Wang Gang are my top 2 Chinese cooking channels by far
I've been using these videos as cook alongs for the last few days and it is amazing. Thank you!
Watched this, got hungry, tried to make it myself. YES so good and simple.
kenji is too good he deserves all of his success and more
Kenji’s knowledge is endless, it’s so refreshing to see his videos.
Since I'll be taking Culinary Entreneurship in college, I'm gonna start watching these POV videos. It is so educational.
JP Trillana should also watch Jacque Pepin videos,and get Kenjis Food Lab Cookbook so you have the 'why' that things are done
I liked the ride at the end - maybe next episode you could throw us into the air and catch us, that would be fun
I was actually practicing back slicing chives today!
Is it just me because whenever kenji does his POVs it’s always so satisfying 😂
"You'll know you got the texture right cuz the texture will be the texture of egg-drop soup"
i like the ending where he thought he tapped on "STOP" but it kept recording
Even for the recipes that I plan on making, I still watch his video because he gives so much science of cooking
Awesome Tip on how to cut scallions! Thank you Kenji! Beautiful video and beautiful soup!
The way he described how the texture should be is the equivalent of "it's a aspen tree because the way it is"
a science lesson and a cooking lesson explained in a nice little backstory this is great
Awwww, Jamon is limping! I hope he gets better.
He'd use a mixture of insults, sarcasm and comedy to make you feel like you're standing naked in the kitchen in front of everybody as well as just blow up and yell at you
Love all the knowledge that you give. All the science tidbits in your videos are great!
I definitely agree. Better than bouillon lives up to its name. I use it very frequently
Great tip on cutting scallions and chives!! Thanks!
Man, I wish it were cooler around here. Been dying for that feeling of sipping warm soup on a chilly evening. Will have to keep this one in mind until then!
The advice about washing your hands with cold water was highly appreciated as I wiped my single tear using my crusty chapped hands
Please keep the videos coming. This is definitely my new favorite cooking channel.
what a blessing i came across this channel randomly. thanks for the great content!
I love white pepper with egg drop soup. It adds such a lovely flavor different from black pepper. Thank, Kenji!
Wow I had no idea about the cold water thing my hands thank you!
I'm so happy to see the love for Chinese Cooking Demystified in this comment section. Great shout-out
Made this for my pops and I it turned out amazing! Thank you!!
These videos are my daily meditation. Thank you Kenji!
You are making my quarantine cooking so much more exciting! Thanks kenji
Thank you Kenji for that great tip of cutting chives/green onions!! Will use that from now on, also why I love watching your videos. And I felt that story 😭🙏🏽
If you have cats they really love this one as long as you keep out the spices the garlic and the onion
I look forward to Kenji's videos. They cheer me up. I don't even like egg drop soup. 🤣
I love my instant "boiling" water tap, too. It doesn't quite come out boiling, maybe 190 degF, but that's pretty close and saves me a lot of time in the kitchen.
Totally making this for lunch now. Thanks, Kenji! Hope you and your family are well.
I really liked the reference to Chinese cooking demystified!
I made this today for lunch. Thanks for the video
Better than bouillon is better than stock. It’s all I used in my egg drop soup. I also added a bit of cornstarch in my beaten egg. Slime heaven!!
Looks really nice that soup I could go for about three bowls right now
i like that little end bit
I watched myriad egg drop videos. I was in despair. Then I saw yours. I love you.
My wife loves egg drop soup and you just made me a hero!
I like how you kicked Jamon out of his sunbathing spot and he just goes and finds another one right outdoors.
wow... i think kenji actually reads all the comments. i love your format. you broke through with a whole new delivery method. love it! and i hate it bc i'm addicted. hehe~
I love it when Kenji takes classics to another level, modern yet still retaining traditional flavors.
It's egg dropped in a stock
Joshua Teo stock is quite difficult to create off camera you know
Kenji isn't taking chicken bones, chives and ginger to another level. He is just making a stock, like how many have decades and centuries before. He isn't taking it to another level as you say. He is just dropping an egg in stock. "Soup in it's most simplest way" So I don't get how he is taking it to another level and also making it modern.
A tutorial + wholesomeness, perfection.
Definitely a very basic, but very good egg drop soup. I usually bulk mine's up with canned peaches and cream corn, frozen peas, and sliced fresh or re-hydrated shiitake mushrooms, and season with a splash of soy sauce and rice wine.
That's some good stuff, bro! Every time I watch one of your videos, I'm like...I have that and that and that...great minds...great cooks...great content!! Thank you! You have shared some really great tips. I know that I am a life long student in the kitchen. 20+ years in a professional kitchen and I still get geeked out over the little things!!