Thanks to Bright Cellars for sponsoring this video.
This is the most expensive steak in the world. Yes, it is a Japanese Wagyu a5 grade, but not only that
it is Kobe Beef which is by far the most expensive steak in the world and for good reason. Take a look
at this marbling. I mean this is not something you see every day, it is a marbling score 11 and 12
the highest grade there is. Eating a steak like this is something to celebrate and because the
quality of this meat you want to keep it as simple as possible. You are paying for that
flavor and the last thing you want to do is put weird rubs on it, so I like to keep it very simple;
A little bit of kosher salt and freshly ground black pepper. If you've never had this steak let
me tell you it is very rich and I always recommend eating it with something else.
And for today we're gonna be pairing it up with eggs. I'm gonna be making four unique eggs for
us to give it a try and let you know which one is best, and some of them are delicious others
are just weird. This is the most expensive steak and eggs in the world. So let's do it!
And the very first one we're gonna start off is this one. Let me tell you something this
is addicting, and to make it it's super easy and here's how. I first started by boiling my eggs I
like a runny yolk so six minutes was good enough. Then I immediately transferred to a water bath.
I know a lot of people have trouble peeling the eggs but let me show you the easiest way
for that not to happen. What I like to do is to first break the whole shell apart with a knife,
then I put it back in the water and let it soak for another 2 minutes. These little microscopic
cracks that we just made allows water to go inside making it 10 times easier to peel the egg. As you
can see they come out perfect every single time. You don't need to use a spoon or anything else,
that is how easy it is. Now for the marinade, as always remember exact amount of ingredients always
on the description down below for you. I first started with a good amount of soy sauce, followed
by some water, then I threw in white onions, garlic, red bell pepper, brown sugar, korean chili flakes
and finish that off with green onions. That's how easy it is to make these wonderful eggs. The only
thing left to do is to add your eggs and let them marinate on your refrigerator for at least
four hours. Once the time was up I took them out and take a look at this. The egg whites actually
absorbs a little bit of that marinade and to eat it you can do it by itself or you can eat it with
some sushi rice. I have already shown how to make this rice and if you want to check it out make
sure you look on the description down below later on, because this is heaven on earth. I'm telling you
my friends give this one a try. Now this next one here is even easier and at the same time take a
look at it. I know it looks insane but hey never judge a book by its cover, and here's how to make
it; The first thing we need to do is to break up some eggs and if you're going to do this recipe
I recommend you doing a bunch, don't just do one or two because they are really good. Then you want to
separate the egg whites from the yolk and do not forget to remove that little gem as much as you
can, obviously without breaking the yolk. Now the only thing left to do is to let them marinate
on a mixture of soy sauce and vinegar. Now this container is okay to use but as you can clearly
see it does not cover the whole egg yolk, so I recommend putting it in a cup because you will
also use less soy sauce. We're just trying to make sure that every single egg yolk is covered with
the marinade. Now the only thing left to do is to let it rest in your refrigerator for 4 hours, once
the time is up I took them out and take a look at this. I mean they don't look that appetizing but
you just wait and see how wonderful they actually taste especially when you pair it up with that
sushi rice. Now the next one is weird I'm talking about real weird. Have you ever seen anything like
this? I mean come on now! What is this? Halloween? And to make it it is crazy easy and here's how.
The first thing we need to do is to separate the egg whites from the yolk. Now with the egg whites
we're gonna add a little bit of ink, yes you heard that right. But not any type of ink I'm talking
about this one right here, Cuttlefish ink. And this thing take a look at it, it is black, real black. It
also smells kind of fishy, so I'm wondering how is it gonna transfer to the egg whites. As you can see
this thing is as black as it gets so the only thing to do is to go ahead and mix everything
well until you get a nice black mixture just like this. I threw in a little bit of olive oil to my
egg pan and first started cooking the egg whites. And as you can see to my surprise it did not come
out that good, it's turning white. But I went ahead and continued to try to make this thing work,
that's just by adding the egg yolk right on top. In my very first try I was left with this take a
look at that. That is not black this is the whole problem right here it was because of the foam, so
if you're gonna try this out make sure you remove all of the foam and most importantly add more ink,
especially if you want it to come out real black. Once I've done that I went ahead and started over
and as you can see this is a huge difference. Now that is what I'm talking about! As it's cooking it
will turn slightly white. Do not be alarmed because after you add your egg yolk cook that up a little
bit you are left with some nice black eggs. Now that is something you do not see every day. And
i'm wondering if the ink changed the flavor of this one. Well we're gonna find out real shortly.
Our very last one is this one, it is a cured egg yolk, and I'll tell you one thing this thing is
addicting. And to make it it is super easy, you just need a little bit of time because the first thing
you need to do is to make a 50% mixture of salt and sugar. Then you want to make some crevices with a
spoon and add the yolks. One important thing you got to remember is to make sure that you cover
the whole thing with that mixture you just made because once that's done you want to let it rest
in your refrigerator for five days. But once that time is up look what you are left with, perfectly
cured egg yolk. Just wash it out in a little bit of water and take a look. Come on now! The only thing
left to do is to dry them out as much as possible and for that you just want to put it in your oven
at the lowest setting for about one hour. Because once the time is up take a look at what you're
left with. Put this in anything and it will make it taste better. Now the only question is is it going
to make a Japanese Wagyu A5 steak taste better than it already does? Well we're going to find
out right now. And to grill this beautiful steak is actually very tricky the most important thing you
got to keep in mind is to move the steak. Anytime you have flare-ups you gotta move it real quick
and keep flipping it as many times as needed. But how about I stop talking about it and just show
you. So now I say it is enough talking and it is time to cook this beautiful steak. So let's do it!
Before moving forward I would like to thank today's sponsor Bright Cellars.
I mean, I drink wine I cook with wine. Wine is just wonderful and with Bright Cellars you get a wine
box experience that will match you to wines that you will absolutely love. It's simple you take a
quiz with simple questions for you for example what type of chocolate do you like? Bingo! And
you paired up with a box of six wonderful wines. I mean they show up right at your door. These are
amazing wines from around the world match to you and you don't even need to leave your house to get
them. This one right here I am enjoying the subtle flavors it's called Dead stars and Black Holes but
in a few minutes I'm gonna be making an incredible pen sauce with this one right here. I mean I just
love some amazing perfectly matched wine man. If you want to enjoy this experience Bright
Cellars is giving all of my viewers 50% off their first six bottle box. Just go to brightcellars.com/guga
to get that 50 off your first box. The link is on the description down below now
go get yourself that discount. Thank you Bright Cellars for sponsoring this video. Guys I'm gonna
go back to this wonderful wine so that you can get right back to the video. And let me tell you,
ah that is nice man.
All right everybody here we have our beautiful feast today Maumau. Steak and eggs!
-Weird feast today. -Why? -Because what the heck is this? -You don't like the black egg Maumau?
-That's a weird egg everybody I'm telling you right now. But to make it up for it we got a
Japanese Wagyu A5 Kobe beef Maumau, Kobe beef everybody. -That's gonna be good! -Are you ready Maumau?
-Oh my God my mouth can't stop watering. -I feel like I'm talking too much. I recommend you grab a little
piece of Wagyu. -I'm not gonna complain about that. -Which one you want to go for first? -I don't know
you're the you're the host so you guide me through this culinary adventure over here. -Well I say that
this one right here what that is, see I already broke the yolk for you. It is a little bit of a
cured egg yolk with uh soy sauce. -Okay. -So mix it up a little bit like that put a little bit of your
wagyu in there and just try it and let me know if it's good. Cheers everybody!
Wow that is amazing! -Wow!
-Creamy, soy sauce, it's incredible! A little salt look at Maumau going for seconds already.
You didn't even care about the wagyu Maumau. -No, no, no the creamy egg with a sticky rice. -I know it's amazing. -Wow!
The fattiness of the of the egg with the stickiness and dry like dryness of the rice.
-It's perfect, it's just perfect everybody. -And then you throw the fattiness of the Wagyu on top of it to compliment
everything. -It's like an amazing combination. I'm telling you right now soy sauce cured egg yolk
definitely a winner everybody big big champ right here. I could eat a whole wagyu right here. -I know right it's amazing! Okay I
say we go for the weird stuff huh let's go. Food needs to be appetizing if it's not appetizing
you're not gonna go for it. This one does not look that appetizing to me. -I mean it looks
intriguing. -You know what it looks like, honestly? Halloween. Well you guys saw the trouble that I
went to make this egg here black egg whites. -I need more Wagyu. -Maumau you ate the whole Wagyu don't play everybody.
-I told you I can't eat the whole wagyu by myself with that.
-Maumau don't play with the Wagyu I'm telling you right now. Black eggs with Wagyu everybody. Cheers!
-I mean it's a little bit saltier but. -It just tastes like a regular egg. There's no difference.
-Let me try, let me try it by itself. -Try it by itself Maumau. Is is it. -No it's just the black.
-Really? It's different? -It has a little hint of the little seafood.
-Really? -In the beginning, just a little bit, just a little whiff. -Oh yeah. -Yeah. -Little fishy.
-But it doesn't change the egg at all. -But, but, but it's very little. -Very little. -Almost nothing.
-There's no difference at all, all right. Now you guys know that I had to put quite a bit extra
because I wasn't getting the black Maumau, it was keep coming white, white, white. I said no I want
black man, come on. This is good but there's nothing special about it. It's just a black
egg with a yellow egg yolk and it tastes like an egg it doesn't do anything different for you.
-Listen if you want to repeat the flavor of this fry some shrimp on a pan. -Yeah. -And take them out
and then fry the egg on it. -Yeah exactly. -That's about as much as you get. -Not worth you spending the money for the ink everybody all
right. Let's go for the next one Maumau. -I want to go for this one. -I know this one look good huh. Look at Maumau.
-That looks promising. -It smells amazing everybody. Okay let's go with this one
here with the salsita. Don't forget the salsita Maumau, aka the sauce. Cheers everybody!
That's what I'm talking about, that's what I'm talking about. That's what I'm talking about!
-That egg is amazing. -That is phenomenal. -Wow -You know what it is? The soy sauce, the acidity,
you know fights the Wagyu and you just make some wonderful experience everybody.
It is a hundred times better than all the other ones, I'm telling you right now. What do you think Maumau?
-I don't know if it's 100 times better than that one. -Really? -Yeah 50 times.
-It is better. -It is better, it is better. -It is better. -The thing is that all these little
extra spiciness of little things there the little vegetables. Yeah the little vegetables yeah they add
a little bit extra flavor on top of it. -Yeah. -So it does make a difference. -Absolutely. We got the
very last one Maumau you already know how this one works. You just shave it right on top everybody
that's all you got to do. I'll do you the honors Maumauzin. -All right. -Shave, shave, shave. Let's see if
this cured egg yolk can actually beat that one. You ready? -Let's do it. -Let's find out. Cheers everybody!
Too creamy. -The fat from the Wagyu dissolves into the creaminess of the thing
and it's it's really good, but it's missing more
-The acidity from this stuff here. --It's missing more variety. -Yeah the acidity from this thing is a
better combination. -Yes actually the cured egg yolk cuts a little bit of the richness of the wagyu but
it has its own richness so your your taste buds get like. -Confused it's too much. -It's too much.
-Your body can't handle it okay that's basically what we're trying to say. We can't handle this,
is too much. -Now with this one over here. -Look at you, you're going for, I already know which one is
your favorite. -This is gonna be my favorite there's no question about it. -Absolutely this one here is
the best it is our favorite. I highly recommend you give this one a try even if you don't have
a Japanese Wagyu Kobe beef give it a try this type here you will love it, I guarantee you. If you love
eggs you will like this one. Anyway guys I hope you enjoyed this video. If you do enjoy this video
make sure you give it a thumbs up, if you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody. Bye bye.