- God, I haven't been this stressed since like the SATs.
(funky music)
Hey guys, this is Eric Nam, and I'm here at Tasty
and we're gonna make my favorite eggs.
And even more exciting, I'm not going to eat them,
Inga's going to eat them, so you excited?
I'm just going to try not to kill you.
Here we go, it's very very simple guys.
We're going to take a bowl and get some eggs.
We're gonna do three eggs.
I have three eggs in a bowl.
Trying to process what I do.
We're gonna use chopsticks,
because chopsticks are really great for cooking.
Their nimble and they aren't like this!
Two little sticks.
Now we're gonna put a little milk in it too.
Just kinda, oh, there ya go.
Your milks gonna make it a little more fluffy,
maybe a little more creamier.
We're gonna start whisking.
If you wanna get technical go to culinary school.
Follow a recipe on Tasty,
this is not one that you should follow,
you could follow it. But I'm just.
All right, I definitely put a little too much milk in it.
This I how eggs are suppose to look right?
You know what because there is a whisk,
I'm just gonna try it.
And you know what I'm gonna do.
I'm gonna add another egg, you look hungry too.
Look this is clunky, chopsticks are so much better.
It's a little more eggy, there we go!
There's the egginess.
Now, what do I do?
I asked for truffles.
Do you think it's bougie?
Exactly why I asked for truffles.
Would I actually have truffles in my house?
Hell no, these are gonna be gone and like dead and rotted.
Shaved truffles carpagio in extra virgin olive oil,
they are from Italy.
(popping sound)
Oh, you here that?
ASMR
I'm not even strong enough to open these truffles.
This smells so good.
You can cook your eggs in olive oil.
I'm actually gonna do them with butter.
Because I've never done it with butter before.
(dinging sound)
I'm gonna go low heat, long time, fluff 'em up,
just fluff up your eggs, just.
(tinging sound)
I'm gonna go back to chopsticks.
Shout out to chopsticks.
Whoever made chopsticks, couple hundred or thousand
years, I don't know, brilliant.
(chiming sound)
There we go.
Did not even have it on.
That's why it wasn't heatin' up!
I'm looking at the truffles
and I really don't know what I'm gonna do with them.
Just gonna get really inventive.
That's enough butter right?
Drop it in here.
We're gonna take some truffles,
I've never used truffles before.
Just gonna chop 'em up just a little bit.
Do I look like a chef?
Is David Chang gonna call me and be like yo,
you have some really good knifing skills.
Do you wanna join my team?
I'd be like, how much you gonna pay bra?
Oh whoa, these are definitely warmed up.
I'm gonna throw the truffles in here.
Cause we're gonna get that truffle flaver into the butter.
Instead of having big chunks of truffles
in your eggs I think truffles are best
when there's like a hint of truffleness.
Too much truffles and you're just like,
whoa that's like so overwhelming.
I have like fungus all over my food.
I'm gonna add the eggs.
I'm like really stressed right now.
Cause I need this to workout.
Gonna add these in.
Now it's a question of how are we gonna cook these.
I actually don't know
but I'm gonna use chopsticks right now.
Is that enough?
That's probably enough.
We're gonna put a little salt in it.
A little seasoning.
Coarsely ground black pepper.
How do you like your eggs?
You're eating it, you should tell me.
[Man's Voice] - You have to decide.
- Okay, um.
(pleasant music)
All right, we're going scrambled.
That's what happening.
Gonna scramble them up just like this.
And we're done.
But these look horrible so,
okay look, it smells like nothing.
Meaning it's definitely under flavored.
Under seasoned.
Like you barely smell the truffle.
You smell butter.
We're gonna do a little bit of garnish right here.
Horribly cut.
Can't even use these.
All right here's what we're gonna do
We have this version of eggs right here.
Those are there but I'm insecure
and I have more eggs left.
So we're gonna do one more version.
See how this turns out.
(beep)
Welcome to Tasty, y'all.
We're gonna get some butter on this skillet.
Gonna get more truffles.
God I haven't been this stressed since like the SATs.
I swear to God.
Their amazing, oh you hear that crackling sound,
oh did you see that jumping truffle.
It just jumped up.
God I hope this is good.
We're gonna use a new technique to finish up,
these eggs you guys.
A little salt, I'm not eating these.
Okay!
I don't know, like I'm actually don't know what I'm doing.
Here's my thing with eggs.
Just eat 'em!
Everything's fine.
I'm trying to make you a nice omelet.
It's not working.
Um, maybe I'll turn the heat up just a little bit.
Why's this not cooking?
All right, I'll try this.
Get the edges, we're gonna try rolling them.
That's what we're gonna do.
Do you think this is gonna work?
You don't look confident in my abilities. It's fine.
[Women's Voice] - Try the chopsticks?
(climatic music)
- Oh, look at that.
That's beautiful.
♪Beautiful! ♪
♪I just want you to know. ♪
We should definitely do the chef flip.
One, two, no.
One, two, whoa!
I knew that was gonna work out.
It worked out perfectly,
I might have pulled something in my neck.
Now we're gonna tuck this in somehow.
You know what?
This is probably done.
And it's probably perfect.
So I'm gonna go ahead and plate this for you.
That was suppose to break off, look.
I'm just gonna top it off with some salt.
You know, just a little bit of seasoning.
All right, we'll give it a little bit of chili flakes.
Perfect.
Fluffy, beautimous, perfectly done, truffled eggs.
I just hope you like these eggs.
And if you don't, I'm just gonna say like maybe,
like your flavor profile isn't yet, developed.
- All right.
- You might want a lot of sriracha sauce.
All right.
- Thank you.
- Her face is getting red.
I'm really nervous right now.
- It's really good.
- That was a very, very, again a very mousy very good.
- It was very good.
- Okay,
- It was very good.
- Thank God.
- It was very good.
- Was it really?
- Mhmmm
- Mhmm
(laughter)
- I know you added salt later, it was a really nice touch.
And then I liked the chives in there.
And then the truffle.
You were right about the truffles, it's like just enough.
So you get like a hint of it.
- A hint of it.
- And it's not just like the I'm bougie, I'm gonna add.
You know what I'm saying?
- It's like we're budget bougie. Right?
- Yeah. You wanna try? You should try it?
- I should try it,
cause I have no idea what this tastes like.
(music playing)
- Right?
- It's pretty good.
Yo, I should have my own series, this is great.
Tasty, like I'm open to doing whatever you want.
This is good.
All right guys, thanks so much for watching.
Hope you guys try these eggs.
Their very very good,
don't be surprised when their so good you freak out
and pass out.
Cause their freakin' amazing.
Um, thanks for having me.
If you guys make it go ahead and tag me on social.
So I can see if you make them better than me.
You probably can.
But in the meantime as you make your eggs,
you should listen to my new album.
It's called "Before we begin"
and the lead single is "Congratulations!"
And it's a jam so I hope you enjoy it.
And I'll see you guys soon.
(upbeat music)