- Hi, I'm Beryl.
And the theme for today's video is egg dishes.
And before we get into it, I just wanna say this,
I had an overwhelming
amount of chicken egg dishes recommended,
and not a one fish egg dish,
insect egg dish, I think I saw one salted duck egg,
but that was it.
You guys, there are more than just chicken eggs out there.
So, I almost would say like,
this is the chicken egg episode.
The artist today is Julia Hendrickson.
She does these really cool watercolors
and then she puts salt on them
and then kind of lets the paint do what it will.
And it ends up with these kind of arctic landscapes.
I really, really like them,
and I was excited to have her submit some pieces
to be in the backgrounds today.
I wanted to let you all know that Book Club is happening.
I'm letting my sister borrow the book.
So I will put a photo up.
We're reading, "The Unwanted" by Don Brown,
and he is going to be joining our Book Club on April 17th
to talk about the book and about illustrating it,
which I'm so excited about!
This is really, really cool.
I picked this book because it's been 10 years
since the Syrian War started.
So I thought that this would be a good book to read
to just talk about and remember the experiences
that people have gone through over the past decade.
With that, let's pivot aggressively
and start making egg dishes.
(Beryl chuckling)
(playful music)
- Hi, my name is Megan.
I'm originally Irish,
but I live in Hampshire in the UK at the moment.
So the dish I wanna share with you today
is called dippy eggs and soldiers.
It's a beloved childhood classic.
I think you'd be hard pressed to find someone around here
who wouldn't know what it is.
It's a soft boiled egg.
(pot clanking)
- [Beryl] Son of a b***h.
(pot clanking)
(water trickling)
- It's a soft boiled egg.
You lop the top off the egg and you get some toast.
You butter the toast, cut it into strips.
I like to make the strips about the size of my thumb
'cause I find that,
that goes into the top of the egg nicely.
And then you just dip the toast into the egg, done.
The flavor is kind of like a cacophony of salty,
and fatty, and velvety, and really rich.
It's three really simple ingredients allowed to shine
and allowed to be just what they are.
My Nana told me that when she was young during war time
and there was a ration thing that everyone got,
if you were lucky, one egg per person
per week in your rations.
So if you got a chance to actually have your egg,
you know, your one egg, you wanted to make that egg
sing as much as you possibly could.
So things like dippy eggs and soldiers happened
where they became a spectacle or an event
or something to enjoy rather than just, you know,
a scramble or a fried egg.
Whenever I feel sad
or whenever I wanna think of my grandmother,
I have a dippy egg and soldier
and if you can have something as simple
and easy to pair with this
which gives you such an emotional reaction,
I think is a really special thing.
- So this is my first time having a soft boiled egg.
I dunno if you could tell
by my inability to cut the top off of it.
(upbeat music)
(Beryl muttering)
(Beryl giggling)
I also didn't have a soft boiled egg cup.
I think this might be a wine cup for a baby.
I'm not sure.
Whoa.
(toast crunching)
It feels a little naughty to have yolk like this.
(toast crunching)
It's so rich and yummy.
Whoa.
I really liked what Megan was saying
about how during the war, when eggs were rationed
this was a way to really let the dish itself shine.
And I totally understand what she means having it.
Like this is a very different experience,
eating an egg like this versus eating it in an omelet.
It's all about the egg.
I think a lot of people get really nervous
about salmonella with undercooked eggs.
I dunno, I'm not worried,
but maybe that's famous last words, we'll see.
(toast crunching)
What do I do with the white that's on the inside?
Should I get a spoon?
I got this very tiny spoon.
Well, the egg white is cooked.
So I feel like this was a good way to start
this whole episode.
You know, this is an egg forward dish, egg dishes.
Okay, we're gonna have another one.
(gentle music)
- My name is Merve and I am from Melbourne, Australia.
The dish I want to share with you all today
is called cilbir.
Cilbir is basically a poached egg dish, which consists
of garlic yogurt poured on top and then paprika butter
which is poured on top of that.
The way we poached the eggs is a little bit different.
We actually use a shallow pan
and then we just crack the egg directly
into the water and just let it cook away.
The consistency of the egg yolk does not matter.
It's completely up to the person's own preference.
Recipes for this dish actually date back to the 15th, 16th,
17th century Ottoman Empire, where it was being cooked
for Ottoman sultans for breakfast, particularly,
and the midday meal.
It's very warm from the hot eggs
and the warm butter and paprika.
And at the same time, it's cold from the yogurt
and it tastes even better when you eat it with bread.
The flavor of this dish is very reminiscent
of Turkish flavors.
It has flavors that I've grown up with
such as garlic, yogurt and paprika butter.
It is the two ingredients that my mum
basically poured over everything.
So it's a very familiar, warm flavor,
and I genuinely really enjoy it.
(bouncy music)
- Another breakfast dish, but after this
there are no more breakfast dishes.
It smells
amazing.
And also, did we know about poaching an egg
like that in a pan?
Because I didn't and my life is irrevocably changed
and I'm never poaching an egg in deep water ever again.
Wait, that looks kind of good.
Oh, my God!
My God, my egg is perfect!
Look at that.
Did we also know that paprika butter was a thing
that should be going on literally everything?
What?
Oh, my God.
Okay, everybody, please try this at home, please.
This is outrageously delicious.
The garlic yogurt has this nice kind of
like cool palette thing going on with the hot egg
and the paprika butter is, this should be illegal,
it tastes so good.
I totally understand why Ottoman royalty would have been
like, "Cilbir for breakfast, please."
And everyone would have been like,
yup, this is a dish for royalty.
Merve, honestly,
thank you.
This is spectacular.
(playful music)
- Hi everyone.
(speaking in foreign language)
My name is Ben, I'm Thai-American
and I live in Boulder, Colorado.
The Thai dish that I wanted to share
with you today is called, khai luk khoei.
Khai means egg and luk khoei means son-in-law.
So khai luk khoei literally translates to son-in-law eggs.
It's a pretty well-known dish in Thailand
and it's basically deep-fried, hard-boiled eggs
topped with a sauce that's made from tamarind, fish sauce
and palm sugar, as well as crispy fried shallots,
cilantro and either fresh sliced
or whole roasted dried chilies.
Thai cuisine usually involves combining a whole lot
of different ingredients to get a really wide palette
of flavors in one dish.
But this sauce, it really achieves
that wide palette of flavors with just three ingredients.
It was traditionally served as part of
like a wedding engagement ceremony
to basically show the family of a potential son-in-law
that a bride could cook using various
cooking, culinary methods.
Personally, I like to make khai luk khoei
as finger food for parties and serve it
as a kind of like Thai-style deviled eggs.
So if you're looking to kind of branch out your exploration
of Thai cuisine, I really suggest trying to make this dish
because it's really, really delicious.
Thank you so much.
(speaking in foreign language)
- Okay, well that was my first time deep frying an egg.
It was awesome.
(Beryl laughing)
Very, very exciting.
I was very nervous that
because I'd ripped that hole in the white
that it would be a big mistake, but turned out okay.
My entire house smells like a fish sauce, which I enjoy.
Hopefully my neighbors do too.
Oh, my God.
Whoa.
That sauce
is so good.
I've never had anything like this.
Oh, my gosh!
Ben was saying that he serves these
in lieu of deviled eggs and,
yes, I'm going to be making these again, 100%.
Oh, my God.
I feel like manic it's so good.
I think that the one thing that most people
might not have is the tamarind paste, but it lasts forever.
You make that purchase once
and you can use it in so many different recipes.
I actually use it to make tamarind chutney for Indian food.
It's actually cheaper than buying it.
And now I will be making this sauce as well, for sure.
The deep-fried egg, it's interesting.
Like the white is obviously what's crunchy
but it's not like crispy
because obviously there's no bread coating
or flour coating on it, but it's so good.
I told Rajat I was gonna save some for him
and I like really wanna eat these too.
(soft music)
I'm eating one more.
I have to save this for Rajat.
I'm so bummed.
Stupid sharing.
(gentle music)
- Hi, my name is Mona.
I live in Potsdam, Germany,
and the dish I want to share with you is called senfeier.
So mustard eggs in English.
Mustard eggs are eaten for lunch or for dinner
and they are hard-boiled eggs served with a mustard sauce
and mashed potatoes.
The dish was very common in East Germany.
So the former GDR
and was more of a peasant food.
So nowadays many people don't like to cook it anymore.
I like personally this dish very much
because it reminds me of my childhood.
My parents used to make it very often
during the week for dinner, after a long workday
or on Saturdays when we spent the whole day outside.
And it's just very, very quick and easy dish.
That brings me back to nice memories with my parents.
I think mustard eggs are not
what you typically envision thinking about German cuisine
but that's what I like about it.
That it's the typical dish from the former GDR,
and so the part of German culture
that many people like to forget about.
It's just a very quick dish
that you can make with the things you already have at home.
And therefore, I like it very much.
(speaking in foreign language)
Which means, bon appetit and I hope you enjoy, in German.
- I have hard-boiled eggs in a mustard sauce.
This kind of does feel like
if you went to a fancy restaurant
and you saw in the menu, deconstructed deviled eggs,
like this could be that.
The sauce gave me a little bit of trouble though.
So, you know, I think my sauce is a bit thick,
but I don't know.
(Beryl chuckling)
(playful music)
The mustard sauce tastes good though.
I almost, maybe should've put more mustard in it.
I didn't serve it with any of the side dishes
because I'm just kind of trying the eggs
but I can totally get you add potatoes and you add salad.
The sauce can become like the dressing
for the salad a little bit,
and it'll mix in with the potatoes
and make them like, yum, yum, yum, yum, very delicious.
(Beryl chuckling)
I am a huge fan of dill.
I love dill, of all of the herbs, dill is my favorite herb.
And I think a lot of people don't feel the same
which is very surprising, very surprising.
I think dill makes everything better.
Oh, yeah, see?
That big piece of dill made it better.
I would say that this is good.
I think maybe this is not my favorite though.
It's hard because that Thai egg dish was like
really crazy delicious.
And I feel like I flew too close to the sun.
You know what I mean?
It's still a delicious dish and the idea,
if you like deviled eggs this is like a really cool concept
of like a deconstructed version of them.
Okay.
One final egg dish.
(lighthearted music)
- Hello everybody,
my name is Sanjeevini Mehandale,
and I'm from Bengaluru, India.
The dish I would like to share
with you all is egg bhurji.
Egg bhurji is basically India's take on scrambled eggs
and lies on more of a spicy
and savory side of the taste palette.
And hence makes it a great starter dish.
It has pretty basic ingredients.
It only takes eggs, onions and tomatoes
along with the green chilies
and some other spices to make it.
The conversation with respect to eggs
being a vegetarian dish or not is slightly complicated.
And hence we Indians have come
up with this term called eggitarians,
who are basically vegetarians who only consume egg.
I love this dish because it is pretty easy to make
and yet tastes delicious and fancy.
And also you can get as creative
as you want with the ingredients.
It immediately takes me back to the time when my parents
and I used to have it with some Coke or 7 Up
and celebrated small occasions at home.
I hope you all like this dish.
(speaking in foreign language)
Which means, eat and have fun.
- Final egg dish.
(Beryl vocalizing)
This one's egg bhurji,
you might if you are a frequent viewer of the channel,
remember the word, bhurji,
from when we made paneer bhurji the other day.
(speaking in foreign language)
The cool thing about bhurji
is you can really do a lot with it.
You can make it obviously with paneer,
you can make it with egg, you can make it with tofu.
Bhurji just kind of mean like scrambled, right?
So these are very fancy scrambled eggs
but I feel like this is more of a lunch or dinner dish.
I have had it for breakfast,
but when you taste it you'll see why,
there's a lot of flavor and...
(cheerful music)
It's so good.
I wish I had bread, I wish I had a lot of things.
I don't have any of my like accoutrements for this.
I just have a big bowl of eggs right now.
I think that this is a really great dish.
You know, when you're kind of feeling really lazy
and you're like,
"I don't wanna make dinner, what am I gonna do?"
You can make this and it doesn't feel
like you're just having scrambled eggs for dinner.
Like at all.
Some of us don't have all of these spices
which is honestly quite understandable.
If you wanted to try this
I do recommend there is a spice blend
that you can buy an Indian grocery store
called Kitchen King.
And in essence, what it is is a pre-made mix
of a lot of the most common Indian spices.
And so when you're starting out
and wanting to cook Indian food, but you're not ready
for the spice investment, you can just use that.
This is delicious.
(Beryl laughing)
It's like weird to talk to yourself and eat.
This egg episode really only happened
because all of you really wanted me to do egg dishes.
I didn't think that it was gonna be as interesting
as it was even at the start.
I think if you remember, I was like,
oh, like, we only have chicken egg dishes.
Past Beryl, you were wrong.
This was totally an adventure in eggs.
I feel like I had eggs prepared in so many different ways.
I learned how to deep fry an egg, how to poach an egg.
Even though I had previously claimed
that I know how to poach an egg.
I obviously didn't know how to poach an egg.
And that was me like lying to myself.
This for me has been a very enjoyable experience.
(Beryl laughing)
I didn't even plan that, that just came out naturally.
I'm gonna end on a high note with that.
I will see you all in my next video.