@@brettdueck824 I'd give potatoes some major credit but they're just lacking on some macros/protein.. I think rice or potatoes make the perfect side kick for the ol' eggs
Turns out, a lot of stuff needs eggs! I’ve come across a few recipes that I could swear to you had no egg in it, and boy, the look on my face when I found out otherwise!
True I was taught the same...and the sous hat has like 72 or some shite like that....I shave my head so I don't have to wear any hat...its hot back there...no chef that doesn't work in a Michelin caliber joint is wearing those hats...at least here in America
Eggs are such a good food and definitely up there on my favorite chart, but nothing beats bread for me. Its just too good to not be my favorite, the possibilities are truly endless when it comes to bread.
I can add even more: -scrambled eggs Take out a pan and put some butter on top until its liquid. Break and then put the eggs on the pan. Add salt and mix. -boiled eggs.
If i were to make a whole-food tier list, eggs would unquestionably be number one. Theyre genuinely near the top of every category that you would grade food on.
@@Tp_Lamarr Its because a baby chick has to live and grown inside of them for their entire incubation period. They have every protein and healthy fat needed to create life. absolutely delicious and nutritious
Protip: it’s a huge pain in the ass for something which is like a very airy, fluffy and sugary sort of frosting which hardens if you let it cool. And you must use an electric mixer, trying to hand-whip meringue will take years off of your lifespan.
@@remast2034 You're Messing it all up French meringue only mixes sugar and eggwhites Swiss meringue mixes those ingredients at "baño maría" (idk how its calles in english) The italian meringue makes a syrup with the sugar and then mixes it with the eggwhites The French meringue is commonly used to dry in the oven, but it has more aplications, and there is no such thing like a spanish meringue
Ok this is really fast, but critically, you DO include all the steps, like tempering the eggs for the custard or basting the white for the fried egg, or the whirlpool for poached. Little steps that someone approaching these uses for the first time could easily mess up if they didn’t have that information. You managed to make content that is super fast-paced and high-energy to grab people’s tiny Shorts attention spans, while NOT sacrificing your integrity as a chef and teacher of cooking technique. Bravo!!! 👏🏻👏🏻👏🏻
@@jvallasI disagree! I think he did a really good job of mentioning them. There are intuitive cooks who understand the underlying “why” of everything they do in cooking, and there are step-following cooks who just follow directions exactly as written. Almost ALL beginner cooks are step-followers, and for them, following the steps in this short exactly, I think they will get a good product because he includes those extra method/technique steps!
Ikr, when he said "if you still have yolks left over", I was like, why would you ever have yolks left over?! I always have too many whites left over lol
@@TheDSasterXAs someone who uses metric mostly, wtf is this comment? A really lazy joke or you're actually more ignorant than Brits say Americans are lol
One of my favorite ways to use an egg is to dry it in salt and sugar. I lay a yolk in a 3 parts salt to 1 part sugar. You can experment with the ratio to get your desired flavor and hardness. I let it dry in the fridge for about 5-7 days. Checking occasionally to make sure they don't go bad. You can grate the finished yolk onto pasta, sandwiches, Ramen, pretty much anywhere you want an eggy/salty taste similar to parm cheese.
Today at work I had to make an crème anglaise, something i'f only done i think once before, and it turned out great, all my colleagues loved it🤗 all I did was believe in myself. So for anybody that needs it, believe in yourself man, you can do it
Eggs are one of my favourite food because they're so versatile and still fairly low cost, wven though they have gone up in price a bit. I'm thankful to live in an area where farms abound where they sell eggs to locals legally are in abundance.
Never used to like eggs for years, until I just got fed up and ate them hardboiled. Perfect for weight loss, also they do not increase cholesterol and are high in biotin. I give my dog hard boiled yolks few times a week and his fur looks amazing.
One time I deep fried an egg because I was too lazy to clean a skillet but already had the deep fryer out on the counter. It was the easiest way to cook an egg ever
When I was little, my uncle made homemade mayonnaise and sauces. He once told me that, "An egg yolk can hold more than it's own weight in oil. Isn't that neat?" Thats how he got me fascinated with the magic of cooking.
Hey joshua, i got a bit of culinary chemistry to puzzle you. Onr of the ways to poach an egg is to add a bit of vinegar to the water, so the acid helps denature the eggwhite, helping the cooking process. Now peraonally i do t like the aubtle aftertaste of vinegar. So i had an idea. what if, instead of vinegar, you use a small dose of hydrochloric acid (HCl) instead? And then as the egg nears completion you use a bit of potasium hydroxide to neutralize the hydrochloric acid, as these chemicals reacts to create Potasium Chloride, also known as table salt, and water.
I remember the first day of cooking school, the Chef said "Cook me an egg, any style" the amount of failure and panic in that classroom was EPIC!
Same shit happened to me on my first class, it was hilarious to watch, someone even undercooked a soft boiled egg
"Anyone who has the same thing done will be thrown out. No two must be alike."
Add egg to boiling water. Cook 6 minutes. Place in ice bath. Peel. Perfection.
@@shawngaetz8161 you'd think they'd get that but nah, shit was so raw you could still fry it
@@shawngaetz8161 for me it's gotta be 7 and a half minutes but might be cuz I boil two
Eggs are possibly nature's greatest gift
agree, a cheap and pretty complete food, and insanely versatile.. i eat so many eggs lmao
Eggs and potatoes are fighting for the championship in my opinion.
@@brettdueck824 I'd give potatoes some major credit but they're just lacking on some macros/protein.. I think rice or potatoes make the perfect side kick for the ol' eggs
@@d1ssolv3r yes, that's my favorite thing about them! There are so many ways to enjoy eggs!
@@brettdueck824 what they *should* do is become a power couple lol
Eggs are less "how do I use this" and more "oh, this needs eggs"
Turns out, a lot of stuff needs eggs!
I’ve come across a few recipes that I could swear to you had no egg in it, and boy, the look on my face when I found out otherwise!
Can confirm. Japanese pancakes (okonomiyaki)? Used six of 'em.
@@Kaitou1412Fangirlyup, needed a shitload of eggs for the batter, was honestly impressive
@@Kaitou1412Fangirlare you Japanese
It's just a weeb@@shauryamukherjee8273
"But what if you still have yokes left over?" Proceeds to have 2 dozen yokes in a bowl.
I saw that spillage... We all Saw it. You will never be allowed to forget that spillage.
NEVEEEER lol
I was very confused as to what spillage you meant until I got there
Lmao
Timestamp pls? I still don't get it 😅
@@gebychotowards the end when he makes the custard
Me, just waiting for scrambled eggs out there: 💀
Fr
FR same
Bruh same
Those are totally the best
In chef's school they told me a chef's hat has a hundred and one dimples. It's cause there's a hundred and one ways to use an egg.
True I was taught the same...and the sous hat has like 72 or some shite like that....I shave my head so I don't have to wear any hat...its hot back there...no chef that doesn't work in a Michelin caliber joint is wearing those hats...at least here in America
@@Welcome2WaynezWorld they are called "Topes" and are pretentious
@@rickcoona toques....not topes
@@Welcome2WaynezWorld you are correct, Thank you been a decade plus for me
@@Welcome2WaynezWorldA toque is a winter hat like a beanie.
I love this series. Truly well thought out and useful. Just some basic ways to utilize an ingredient that can be used in many recipes
I love how each way got even more complex
These are just 5 reasons of why eggs are my favorite food.
Oh man same. Eggs are elite
The ways you can cook em is endless!
not to mention they also have protein and all of the aminoacids(iirc) that the body doesn't naturally produce
they're simply eggsceptional
Eggs are such a good food and definitely up there on my favorite chart, but nothing beats bread for me. Its just too good to not be my favorite, the possibilities are truly endless when it comes to bread.
I can add even more:
-scrambled eggs
Take out a pan and put some butter on top until its liquid. Break and then put the eggs on the pan. Add salt and mix.
-boiled eggs.
Watching this short and knowing exactly what your making before you finish has really shown me how much I’ve learned since I started baking, thanks!
If i were to make a whole-food tier list, eggs would unquestionably be number one.
Theyre genuinely near the top of every category that you would grade food on.
I dunno why eggs are so clutch but they just are😂😂😂 just like that onions and garlic are elite
@@Tp_Lamarr potatoes, eggs, onions and garlic. The greatest things
@@MonstehDinosawr yeaaa potatoes are elite.
@@Tp_Lamarr Its because a baby chick has to live and grown inside of them for their entire incubation period. They have every protein and healthy fat needed to create life. absolutely delicious and nutritious
Potatoes are the undisputed champion sorry. But eggs are right there at #2
He definitely sounded like Vsauce
Soft boiled eggs with some ramen is so good, instantly makes it so much better
agreed !
I always just fry a couple up over easy, then stir the yolks into the ramen
I like to crack and stir it in the boiling water like an egg drop soup.
My fave! Esp with chili crunch 🤤
omg yes I have a soft boiled egg with my ramen every time 🍜 it’s so good🩶
I have such respect for eggs
They are used in literally EVERYTHING
Want something sweet? Egg
Want something savory? Egg!
Want something healthy? EGG!
EGGG!!!
I like your positive energy, helps out more than you know take care
I never knew you could fry an egg, thanks for that one mate
No worries bailzzzzzz 👍
I'm sure if he'd missed it out someone would have 'commented.' Plus he added, 'this is just the beginning...'
Case in point - a commenter was 'waiting' for scrambled eggs 🤣
I dropped a few in my fryer at work and that crap went everywhere.
Josh, love your videos lately man! Well done
thought he said 36 minutes for the poached egg at first lol
Did he not??
@@tisctisk3104 he said " 3 to 6" but he kinda combined the words together like i do when having an awkward social interaction
😁
Same 😂😂😂
Thank God thought i was the only one
I tried your egg peeling technique! I put it in the water and it peeled so easily!!!!! You’re a genius!!!!!
he really said "add your hot cream 😩"
Lmao was looking for a comment mentioning it XD
Same ty for validating me
I was looking for this comment
Your comment has 69 likes currently lol. Best way to add your hot cream. You can give some and get it simultaneously if you time it right too.
Infants
That little you got this, gave me strength to keep trying for this month
That meringue looked good
Protip: it’s a huge pain in the ass for something which is like a very airy, fluffy and sugary sort of frosting which hardens if you let it cool. And you must use an electric mixer, trying to hand-whip meringue will take years off of your lifespan.
You guys really like this snob?
@@CharlieApples worth it (i don’t have an electric mixer)
This would be spanish Merenque, the Swiss one would be dried in the oven, but its still good
@@remast2034 You're Messing it all up
French meringue only mixes sugar and eggwhites
Swiss meringue mixes those ingredients at "baño maría" (idk how its calles in english)
The italian meringue makes a syrup with the sugar and then mixes it with the eggwhites
The French meringue is commonly used to dry in the oven, but it has more aplications, and there is no such thing like a spanish meringue
Loved this short man, you should do more like this
Ok this is really fast, but critically, you DO include all the steps, like tempering the eggs for the custard or basting the white for the fried egg, or the whirlpool for poached. Little steps that someone approaching these uses for the first time could easily mess up if they didn’t have that information. You managed to make content that is super fast-paced and high-energy to grab people’s tiny Shorts attention spans, while NOT sacrificing your integrity as a chef and teacher of cooking technique. Bravo!!! 👏🏻👏🏻👏🏻
No one who didn't already know those nuances is going to learn them in a short.
@@jvallasI disagree! I think he did a really good job of mentioning them. There are intuitive cooks who understand the underlying “why” of everything they do in cooking, and there are step-following cooks who just follow directions exactly as written. Almost ALL beginner cooks are step-followers, and for them, following the steps in this short exactly, I think they will get a good product because he includes those extra method/technique steps!
Whoever saw these round objects that chickens poop out, and thought that these would be amazing food, I want to give them a hug.
Egg yolks are soo versatile, it's literally impossible to run out of options
Ikr, when he said "if you still have yolks left over", I was like, why would you ever have yolks left over?! I always have too many whites left over lol
@@pizzlerot2730angel food cake
I heard the number of folds in a chefs hat equal the amount of ways you can prepare an egg.
As a desi guy, I would mix a little bit of finely diced onions, tomatoes, some paprika, turmeric, salt and make an omelette. That's my fave breakfast.
finally someone who knows the only correct method for making an omlete
my grandfather(also desi) makes this for himself its like his favorite breakfast
As a non-desi Canadian woman, omelette was literally the first thing I learned to cook lol.
It blew my mind the first time I learned you can whip up egg whites into meringue. Absolutely floored me.
'Your Hot Creeeaaam' 💀
How much do I love this guy?!?!
Enough to blush at his kiss in the end ?
Sunny side up or boiled with a soft core is amazing because it takes a few minutes it is easy and tastes good
Mmmm I love a boiled egg that's soft in the middle 🤤 I like to vertically cut them in half, and then add a pinch of salt. So rich and delicious
I prefer mine fried on both sides while having the yolk runny. Sunny side up doesn't do it for me.
@@-ClerzZ- yeah I'm actually into an over easy as well. I like the runny yolk, but no runny egg whites
@@-ClerzZ- I love a fried egg with a runny yolk, but I HATE crispy edges. It just tastes like burnt egg to me
@@JessInTheCityy The perfect eggs for me is a good cook on both sides (not crispy, but close to it), while having the yolk runny.
Poached eggs tip, run them through a sieve to get rid of the watery part. This was the thing that made it finally succeed for me
I'm always beating on high speed when watching these videos
... Eggs right?
You got this 😘
That’s the encouragement I needed to hear today! 😄
For those poached eggs, you'll want your water around 185 or 190F not boiling
And strain the white for a very short time - no vinegar required
What is a farenheit? It sounds like some bollocks 😋
@@TheDSasterXAs someone who uses metric mostly, wtf is this comment? A really lazy joke or you're actually more ignorant than Brits say Americans are lol
Instructions unclear: I accidentally spawned offspring.
Pro tip: If you're ever making an angel food cake use the yolks to make a pastry cream to serve on the cake or make a trifle!
A Fried egg, over easy, is the best thing for everything. On hashbrowns with onion and green pepper is heaven.
Also forgot that with the custard you can use it as creme anglaise for serving with some desserts too
Love those aprons. I have a few myself. Solid build
Hey! Weissman guy, looking good brother.😉👍 keep up the good work out.
Also love what you do with your eggs, keep doing the thing guy. 👍👍
"Add your *hot cream* 😩"
I wonder how much money the egg industry paid him to make this video.
Gotta watch out for the B I G E G G psyops
I don't think they'd have to. Eggs truly are an incredible ingredient; they have so many properties that make them irreplaceable.
The Poultry Lobbyists no doubt.
One of my favorite ways to use an egg is to dry it in salt and sugar. I lay a yolk in a 3 parts salt to 1 part sugar. You can experment with the ratio to get your desired flavor and hardness. I let it dry in the fridge for about 5-7 days. Checking occasionally to make sure they don't go bad. You can grate the finished yolk onto pasta, sandwiches, Ramen, pretty much anywhere you want an eggy/salty taste similar to parm cheese.
Today at work I had to make an crème anglaise, something i'f only done i think once before, and it turned out great, all my colleagues loved it🤗 all I did was believe in myself. So for anybody that needs it, believe in yourself man, you can do it
thank god its a cooking channel and not some psychotic scientist channel or something.
you can also make pasta with the yolk too
Thanks for teaching me some eggscellent techniques Johnny Depp 😉😘
Feels like I am watching Benjamin "Bubba" Buford Blue.
The way he just throws stuff and enjoys the word cream so much makes him better than the ither cooking shorts.
Me watching the egg do the funny bubble dance as I nuke it in the microwave:
"hehe, egg magic go brrr"
easy there Dylan
@@rayjones2606 schizo comment talking to invisible dylan 😭🙏
Chicken and the egg arguments be like
I wonder which monkey saw an egg and thought:
" i should eat that"
I feel the same way about coconuts...
Animals been eating eggs for millenia. They probably got it from ancestors several generations before them.
A hungry one
Probably the one that watched a lizard or bird do it first
Instructions unclear, the mayonnase is talking back
Eggs are that one character that you think not that good but it was using only its basic attack
Eggs are one of my favourite food because they're so versatile and still fairly low cost, wven though they have gone up in price a bit. I'm thankful to live in an area where farms abound where they sell eggs to locals legally are in abundance.
Never used to like eggs for years, until I just got fed up and ate them hardboiled. Perfect for weight loss, also they do not increase cholesterol and are high in biotin. I give my dog hard boiled yolks few times a week and his fur looks amazing.
how fast the slowest teacher explains something when someone asked them to go a bit slower:
Oh, here's a 20 feet python's egg.
YOLK!
Have I just not seen this dudes videos in a while or is he just looking really fit all the sudden?
Whoever discovered the usefulness of egg in culinary is a hero
i thought he was the 'stay flexy' guy for a sec
Papa looking like a chad with that jawline. Love your videos 🫶
Josh getting real shredded. I can see the jawline and cheek bones. Congratulations bro❤️
the little smooch at the end LMAO
I'm just getting **Food Wars** flashbacks
S1 Ep 1, Nakiri Erina making the candidates make a dish from Eggs
"YOU CAN PUT A POACHED EGG IN ANYTHING SAVORY AND INSTANTLY MAKE IT BETTER."
why does he seem like michael reeves if michael reeves was a chef LMAO
Eggcellent video. Absolutely no yoke!
Thank you josua for helping realise the limitless potential of eggs
"cook thirty six minutes-POACHED!"😂😂😂
The fried method helped me cook thank you i finally got a proper meal
I loved that small kiss at the end!
And no egg jokes. Brilliant
I have nowhere to be or anything to do but this video makes me feel like I'm in a rush to get somewhere
One time I deep fried an egg because I was too lazy to clean a skillet but already had the deep fryer out on the counter. It was the easiest way to cook an egg ever
Almost no waste. The cooked running egg yolk was the sacrifice...
I’ve always said ‘eggs are magic.’
I stand by that statement
You should try making kaya spread 😊. It uses quite a bit of egg yolks and it is absolutely delicious.
Literally thought this was going to turn into a HowToBasic video.
Eggs are life. Eggs are everything.
When I was little, my uncle made homemade mayonnaise and sauces. He once told me that, "An egg yolk can hold more than it's own weight in oil. Isn't that neat?"
Thats how he got me fascinated with the magic of cooking.
400 points for avoiding saying “stiff peaks”
Poach eggs in 180 degree water. I was never any good at poaching until I found this out. Now they are perfect every time.
Egg tempera for art goes back thousands of years.
This man is about three decades past his calling, at least in this respect. The Incredible Edible Egg would have taken the world by storm.
They’re a marvel!! Love em!!
I felt that kiss on my forehead
My dude looking fit like hes about to be the next fitness influence 😂😂 keep the work up man
I haven’t watched this guys videos in months but this dude is getting yolked!
I was genuinely waiting for pasta lmaoo
I love this channel ❤
Me: how do I use an egg
My grandma: the real question is how don't you
for poached i usually bring it up to almost boiling, turn the temp down a little, stir, egg in, wash hands, then set 2 minute timer
He really just called mustard "Moose Tard"
More like josh wise-man thats some good egg knowledge
Eggs are a top tier cooking ingredient without a doubt
Hey joshua, i got a bit of culinary chemistry to puzzle you.
Onr of the ways to poach an egg is to add a bit of vinegar to the water, so the acid helps denature the eggwhite, helping the cooking process. Now peraonally i do t like the aubtle aftertaste of vinegar.
So i had an idea. what if, instead of vinegar, you use a small dose of hydrochloric acid (HCl) instead? And then as the egg nears completion you use a bit of potasium hydroxide to neutralize the hydrochloric acid, as these chemicals reacts to create Potasium Chloride, also known as table salt, and water.