Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.
I'm jealous you can watch the rest of his first time! He's awesome. You can feel his passion in every video - he also has lots outside of Food52 so don't stop there
My mom's favorite food was eggs. How I wish she were still here, as I know she'd love, love, love both of these recipes. _Miss you, Mom. I'd have made both of these for us, and we'd have had such a great time together._
I appreciate that Lucas explains the purpose of each step, it makes a huge difference in learning the recipes because you can trouble shoot if something goes wrong and make adjustments.
Lucas knocks it out of the park again!. Never heard of either dish but will try them both. Not many Hunanese restaurants around here. I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. (Mom loved runny yolks and snotty whites, yuk). The golden coin eggs are a simpler version of Pepin's Eggs Jeannette. For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure to crack the entire shell and loosen it. Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. I can usually pull off all the shell in 2 or 3 large pieces. Works for eggs as fresh as I can find them and older eggs too. For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. The blade is dull with a thick, wedge cross section, 1/4" tall and 6" long.
Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher: knowledgeable of both recipe context and technique, super-articulate, personally winning.
Both recipes look devine! I’d like to try them. I can eat a fried egg any way as long as the white is fully cooked. A boiled egg is my fave way to cook eggs.
What an incredible video! I loved learning two different ways to prepare fried eggs with Lucas Sin. The combination of sweet and sour, along with the golden coins, is simply genius. This episode of Food52's Why It Works is a real cooking lesson! 🥰🥰🥰🥰
i made the gold coin eggs today. they banged so hard, kept going back for more. even the parts of egg that were just the boiled egg whites were very very good. i would recommend making these.
It's funny, when I was little, every day for breakfast my mom would make me two "eggs with eyes" which is basically just sunny side up eggs, in English. But I always asked her to make me "one-eye eggs", because I wanted one yolk whole and still runny, and the second one to be broken and fully set. Both are great in their own way.
Surprisingly, we have a similar dish to the first one in Thailand. It's called 'Kai Look Koei' or Son-in-law eggs. But instead of braising sunny side ups, we use fried boiled eggs with a similar sweet and sour sauce.
thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water
I’ll have try cooking this later in the week; looks delicious. Made the Golden Coin Eggs and it was delicious; can't wait to try the Braised Fried Eggs.
Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.
I love how you cook and how you explain how you cook. Why do I have to chase you all around the internet? Please, get your own channel! I need to more content!
I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.
It is very hard to do simple things well wit minimal movements(stylish). You are a wonderful teacher. Please show how your supervise your staff cleaning the work bench thoroughly ready for the next meal. Realty is sometimes everyone may skip out 2-3 days or more. Not cleaning well is sickening when one coming home very hungry. HELP MAAAAAA. One more thing. Cleaning properly well saves a lot of arguments. Rolling pin job or shooting sharp tongue or both..
Asian style crispy eggs are the best eggs, but sometimes the oil splatter with this cooking style is outta control, you gotta watch out if you're doing it at home (and keep kids WAAY away when cooking this way)
8:35 I've always found steaming eggs to be the most reliable method for cooking eggs in the hardboiled style. ua-cam.com/video/xUHKpHek2E8/v-deo.htmlsi=XeBHLXD_rRvrKwVq I also like to use the 'love tap' to pop the membrane before cooking ua-cam.com/users/shortsytDKfyUXD-M?si=p0_1-sldRw2hPHoj
I have always had a term to describe what you call those crispy fried eggs, ruined. I grew up with fried egg gently cooked. Any brown was a miss and we would cut off and throw away that bit. I was shocked to see eggs in Mexico and Asia purposely done this way. 😆I do still prefer eggs unfrilly. I just learned to avoid ordering an egg on top in an Asian restaurant. The sweet and sour sauce does look good though. I would try that if I had a chance.
am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...
1:38 not only does smoking oil smell and taste bad but it's bad for you, too! inhaling the smoke leads to lung cancer and eating it leads to stomach and colon cancer. lovely recipe, Lucas!
i would literally watch a video of lucas reading a dictionary. his approaching to cooking and teaching is second to none
you are a lame LOL
Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.
First video I’ve seen with Lucas Sin. Will be looking up more. What an excellent teacher!
This is one of my favorites
ua-cam.com/video/1o2ctiHHkfY/v-deo.htmlsi=Z0ixeg_-BXpVowgQ
Playlist with a bunch more. 😊
ua-cam.com/play/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f.html&si=FvpJcgs5sdIGv87O
You're in for a treat.
I'm jealous you can watch the rest of his first time! He's awesome. You can feel his passion in every video - he also has lots outside of Food52 so don't stop there
@@johndoe09876 I'm so glad someone found my playlist! Lucas is AWESOME!! 👌🏻
My mom's favorite food was eggs. How I wish she were still here, as I know she'd love, love, love both of these recipes. _Miss you, Mom. I'd have made both of these for us, and we'd have had such a great time together._
my eyes leaked reading this! the very special joy of food shared.
I appreciate that Lucas explains the purpose of each step, it makes a huge difference in learning the recipes because you can trouble shoot if something goes wrong and make adjustments.
Crispy fried eggs are the bestttt. Gonna make these two with rice for sure
I think we’re all patiently awaiting the Lucas Sin x @chinesecookingdemystified collab
"This is what I stand for: Taking yourself too seriously when you do simple things that everyone else has been doing for a very long time"
or how to eat good on a budget
The G.O.A.T is BACK!! 😎😎😎😎
I could watch him teaching cooking ALL DAY
Lucas knocks it out of the park again!. Never heard of either dish but will try them both. Not many Hunanese restaurants around here. I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. (Mom loved runny yolks and snotty whites, yuk). The golden coin eggs are a simpler version of Pepin's Eggs Jeannette.
For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure to crack the entire shell and loosen it. Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. I can usually pull off all the shell in 2 or 3 large pieces. Works for eggs as fresh as I can find them and older eggs too. For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. The blade is dull with a thick, wedge cross section, 1/4" tall and 6" long.
Lucas you’re the best ! I do not take these videos for granted ❤
My mind has been absolutely blown.
Fried & braised eggs are the best eggs! I love them with sambal rather than sw&sour, but either way, soooo good
Chef Lucas is back! The explanation of the dish is so so good simple way nothing fancy but still find new way to show us eggs lol
Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher: knowledgeable of both recipe context and technique, super-articulate, personally winning.
Constitutionally adverse?!😂😂😭
🙄
Both recipes look devine! I’d like to try them. I can eat a fried egg any way as long as the white is fully cooked. A boiled egg is my fave way to cook eggs.
Never seen Golden Coins -- super technique and very beautiful
Babe, a new Lucas Sin video dropped 🎉
What an incredible video! I loved learning two different ways to prepare fried eggs with Lucas Sin. The combination of sweet and sour, along with the golden coins, is simply genius. This episode of Food52's Why It Works is a real cooking lesson! 🥰🥰🥰🥰
You have helped me understand how to prepare my everyday asian style dishes.
Every time Lucas said "longyao", my head shouted out Chinese Cooking Demystified's saying of the word ha ha ha.
dude i love this guy
The dishes look delicious, thank you for such a great video.
All my life I’ve been making He Bao Dan (荷包蛋 ) without a sauce. This takes it to the next level. Thanks again Lucas 🙌🙌
I learn *so* much from any video with chef Lucas!
Thank you Lucas!! Fried eggs have beautiful unique flavor as delicious as anything else you’d brown for flavor. These recipes are a must try.
Sir, you are the reason I subscribe to this channel. I trust you will have your own venue before too long.
I've never seen anything like either of these dishes before. They both look delicious. I'll be giving them a go.
i made the gold coin eggs today. they banged so hard, kept going back for more. even the parts of egg that were just the boiled egg whites were very very good. i would recommend making these.
Amazing video; brilliantly instructive Lucas! Love his videos; please keep them coming!
Yummmm. I am DEFINITELY trying Golden Coin eggs 🥚✨
I am doing the braise for sure! Thanks.
Thank you for the innovative ways of cooking eggs. I love it.
I'm making the fried egg coins now - thank you !❤😋
Yes, Lucas!
It's funny, when I was little, every day for breakfast my mom would make me two "eggs with eyes" which is basically just sunny side up eggs, in English. But I always asked her to make me "one-eye eggs", because I wanted one yolk whole and still runny, and the second one to be broken and fully set. Both are great in their own way.
i see lucas, i click. def wasnt aware of the gold coins but its a super cool concept
Lucas get out of my head lol I was thinking about sweet and sour eggs yesterday ❤❤❤❤
This is the most badass cooking vis I've seen in awhile. Wow
My fav chef is here!
Nice!!! 👍🏽
Wow that Golden Coin dish is so interesting
Surprisingly, we have a similar dish to the first one in Thailand. It's called 'Kai Look Koei' or Son-in-law eggs. But instead of braising sunny side ups, we use fried boiled eggs with a similar sweet and sour sauce.
Really cool video. Thank you for the recipes
I hate runny eggs so I'm 100% with you on these recipes.
We love your Lucas
Wow😮
13:55 was so cute lol
thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water
As much as I absolutely love this chef… my eyes are always fixated on the bear in the background. 😂
Lucas my man always nice to see your videos.
Even if you don't like eggs just watch for the wok technique alone is worth it
I would love to try this with chicken.
Oh heck yeah, I love this idea of double cooking eggs.
Only reason I subscribed to channel ………LUCAS 🥳💞🤜🏼🤛🏼❣️
AMAZZZZZING👏🏻👍🏼🥂
delicious
Great timing, given the recent avian flu outbreak.
The fried egg seemed cool so I tried it out. Made 6 ate 6.
Use that Canto Lucas.! 🎤🎤
A very important &useful recipe especially in this inflation period. 😂 Yummy & nutritious too
Lucas is really carrying this whole channel on his own!
I am very hungry now......
I’ll have try cooking this later in the week; looks delicious. Made the Golden Coin Eggs and it was delicious; can't wait to try the Braised Fried Eggs.
Lucas is definitely a good compliment to Food52. I’ll definitely watch him.
Volunteering to be a taste tester.
Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.
I love how you cook and how you explain how you cook. Why do I have to chase you all around the internet? Please, get your own channel! I need to more content!
I’m shocked that Lucas is sharing a recipe that my grandma makes all the time!! This is real home cooked Chinese food
In Indonesia, my family used to cook first menu
17 minutes for frying eggs two ways is impressive
Roll the chilled cracked shell for easy peeling.
7:17 I was so scared he wasn't going to scrape the rest from the pan
What dish does he use to plate the braised fried egg @ 7:05 -ish?
The shanghainese version of the braised fried egg is similar, but a lot more simple: scallion, light soy, dark soy, a little sugar, and eggs.
An egg's biggest point of weakness is the air pocket, which usually ends up on the wide end of the shell.
I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.
"tldr; do this with your wok, things won't stick" LOL
Filipinos will call that fried egg a classier version of tokneneng.
It is very hard to do simple things well wit minimal movements(stylish). You are a wonderful teacher.
Please show how your supervise your staff cleaning the work bench thoroughly ready for the next meal.
Realty is sometimes everyone may skip out 2-3 days or more. Not cleaning well is sickening when one coming home very hungry. HELP MAAAAAA.
One more thing. Cleaning properly well saves a lot of arguments. Rolling pin job or shooting sharp tongue or both..
Asian style crispy eggs are the best eggs, but sometimes the oil splatter with this cooking style is outta control, you gotta watch out if you're doing it at home (and keep kids WAAY away when cooking this way)
Indeed! That’s why it helps to cook this in a wok. The high sides of a wok reduces the amount of splatter
8:35 I've always found steaming eggs to be the most reliable method for cooking eggs in the hardboiled style. ua-cam.com/video/xUHKpHek2E8/v-deo.htmlsi=XeBHLXD_rRvrKwVq
I also like to use the 'love tap' to pop the membrane before cooking
ua-cam.com/users/shortsytDKfyUXD-M?si=p0_1-sldRw2hPHoj
"...glaze that egg..."
- Lucas Sin 2024
Telur kicap
Shoutouts to CCD and their long yau "copypasta"
are the people in the background doing anything or just looking important?
I have always had a term to describe what you call those crispy fried eggs, ruined. I grew up with fried egg gently cooked. Any brown was a miss and we would cut off and throw away that bit. I was shocked to see eggs in Mexico and Asia purposely done this way. 😆I do still prefer eggs unfrilly. I just learned to avoid ordering an egg on top in an Asian restaurant. The sweet and sour sauce does look good though. I would try that if I had a chance.
am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...
1:38 not only does smoking oil smell and taste bad but it's bad for you, too! inhaling the smoke leads to lung cancer and eating it leads to stomach and colon cancer. lovely recipe, Lucas!
There are 0.23 grams of sugar in an egg white. You cannot caramelize an egg white. You're thinking of other browning reactions, not caramelization.