A little sensitivity to msg ? I thought every single study showed that there was basically no bad effect at all, or at least absolutely nothing to worry about compared to something like salt. There's a big movement to reverse the stigma around it, I thought you would be part of it, what's the philosophy behind being so soft about it ? (I don't mean it in a mean way at all, in genuinely curious)
This is incorrect. Studies have shown that some people do in fact have sensitivities that are detectable against a placebo. I’ve written about it both on Serious Eats and in my book, The Wok. There are also not a very robust set of studies surrounding it to begin with. Certainly not enough studies to explain away the mountains of anecdotal evidence that exists surrounding its effects. It’s all complicated because MSG sensitivity has a history steeped in racism. But that doesn’t mean that it’s all a myth.
@@JKenjiLopezAlt fwiw my mom, a Vietnamese living in Vietnam, does have reactions to "raw" msg that doesn't happen when she eats cooked msg. She can tell when I put msg in at the end vs. during cooking.
There are absolutely sensitivities to msg, as well as any form of salt. Acid based like msg or chlorine based like table salt. The tolerance will vary from person to person ofc. It's just easier to see adverse effects from msg bc it is so concentrated in its granular form and it's easy to add way too much. A little goes a very long way with msg. Just adjust accordingly to personal need and enjoy!
Hey Kenji, First of all, as someone who has worked in many high end kitchens (including the kind with the stars) for many years, thank you for being the voice of reason in the industry. It takes real guts to stand up for what's right, and there are a lot of things wrong with the fine dining industry. People like MPW and Ramsay are glorified by entertainment today, and they need to be called out for what they are, which is absolutely abusive. The fine dining industry needs to move on from its toxic reputation if there is any hope of survival in its current form. I have zero respect for chefs that treat their workers like garbage. Secondly, love that you're making a video on this, since this is one of my all time favorite comfort foods. My favorite iteration of this right now is the same base of egg and soy sauce, and I'll typically add just a pinch of hondashi, room temperature butter, and a whole lot of parmeggiano reggiano. It really is risotto-like (sometimes I'll even add a little bit of sustainable/imitation caviar). Anyway, just a long time appreciator that wanted to say thanks!
oh snap, kenji with the shots fired. I never heard him say anything negative about anyone before. I had to rewind the video 3x just to make sure I heard it correctly.
He's referenced that before, but not as pointedly. Kenji has noted many times Asian cultures fry eggs differently than the French way. The MPW quote isn't quite racist but is definitely narrow-minded and elitist, suggesting the asian way of frying eggs is wrong. I think Kenji saying "derisively" like that does suggest he took it as racist.
MPW and his protege Ramsey are directly responsible for so much abuse, exploitation, and violence in professional kitchens. They are both jackasses who I have zero respect for, no matter how well they cook. (Also, having spent some time in Ramsay’s kitchens, there is. Lot of BS hacking and waste that goes on in them.)
@@JKenjiLopezAltI respect the shit out of you man. You are literally a role model for how tolerant of a person I want to be. I stopped watching Uncle Roger because of your reasoning against him and it was a very good decision.
Tip from a Spaniard (we eat proper fried eggs with A LOT of olive oil very often): put a pinch of flour into your oil when cooking your eggs to prevent splashing! Nice 2 see you around here again Kenji!
that is a wild tip, thank you. stainless steel with olive oil is all i ever use to make eggs. I never mix them first. this will make the experience less painful though, lol
Now I see why I have never been able to fry an egg as well as my mom. Not enough oil and not hot enough. She is gone and I’m 67. I’ll be happy to up my game tomorrow morning!
For those of us that are immunocompromised, you can pasteurize eggs if you have a sous vide, 135° for 75 minutes, then ice bath for those you aren't using right away
What you're describing sounds like onsen tamago. That is a good option for people who want the egg to feel raw, but pasturized. It's tricky to do without the equipment to sous vide, but not impossible.
@Lady-Lilith oh yeah, my brother used to sous vide steaks without the stick done in a pot and a closely watched thermometer, possible but more of a hassle than I'd deal with
Came here to say this. When my wife was pregnant with our second the only thing she wanted most days was tamago kake gohan, sous vide pasteurized eggs saved us.
@@lukek5909 I remember when I was first learning about sous vide from Kenji and bought a small beer cooler to do that with, i don't miss those days lmao
The latter style is one of my favorite meals, always with my leftover rice. After the egg is mixed in i add some sesame oil and a bunch of kimchi and mix it all up. love it.
I absolutely love Tamago Kake Gohan! My Japanese mom passed away 1.5 years ago and we loved it. With all the salmonella with the eggs in the states we stopped. If I get fresh eggs I make this! Yum! I do the fried egg with rice for breakfast often!! Thanks for bring up core memories for me!! 😊
in spain fried eggs are made your way and we have a specific term for that crispy part of the white, "la puntilla" some people even make them to have a crispy edge wider than you did, un saludo
I first learned about tamago gohan from you and I love it!! seriously it's such a quick, cheap, easy, and filling breakfast. It's definitely a staple for me now. Thanks Kenji.
@@RobertPodosek I gave it to my dog, Goku, when he was a puppy and I was having it. He ended up learning the sound of the rice cooker and pestering me incessantly every time I made rice. He still hasn't figured out the new rice cooker's sounds yet.
tamago kake gohan is one of my guilty pleasures, i don't often come across people who are willing to eat raw eggs but my dad lived in japan for a bit and he taught me the beauty of mixing eggs into my rice. the way you fried the egg for the second rice bowl is exactly how i was taught to fry mine too :)
I come from an Ashkenazi Jewish family and my dad ate raw eggs every morning -- we called them soft boiled but they were totally raw (maybe they visited boiling water for a second 😅) I'm in public health so I don't eat raw eggs. But my dad died at age 96 and I don't remember him ever being sick.
Mr. Lopez-Alt is an absolute saint. Rice-Egg bowls are amazing and this fried egg technique will be incorporated into my next chicken donburi dish tomorrow! Thank you so much for these videos.
I don't know what it is about your more recent videos, but you're just killing it. I was pretty hesitant to watch before and now I'm watching all of them!
For whatever reason I haven’t been recommended his recent videos so I had no idea he was on a boat. Had to check his older videos, I was wondering if he was in Japan potentially lol. Really cool vibe!
I grew up watching the PBS cooking shows: Great Chefs of..., The French Chef, etc. I'm not sure how much technique I actually absorbed but I do remember the concept of the egg and the tens of thousands of ways to prepare them. So, yes, crisp the edges, it's perfectly fine and wonderful.
Those fried eggs look ridiculously beautiful. I personally haven’t cooked eggs in oil in over 40 years, there’s something about the oiliness I just don’t care for but, geez do those look glorious.
I usually go way less oil in cast iron. Low heat covered until the white around the yolk sets, then crank it up until edges crisp. Serve with black pepper and tabasco
YT stopped recommending Kenji to me so it's been a bit but when did he ditch the headcam?! I miss the headcam, i thought it really added something unique to his channel that other cooking channels dont have. Felt really personal and it was just nice having a first person view of his hands and his dishes.
Would love to see your take on natto! That, along with tamago kake gohan, are among my daily go-tos for breakfast and I'm always on the lookout for new toppings and add ins.
I have a very similar recipe, but I make it with Spanish rice in a way my mother in law used to make. Concept is very similar to the raw egg version otherwise. Glutamate in the form of sazon , but still very delicious. A perfect breakfast
Random question for you @Kenji. I own that exact rice cooker and have issues with the rice browning on the bottom. I usually have to stir mid cook and remove it from the heating element right when it turns off. Have you had this problem? Do i just need to add more water and go against the ratios the machine asks for?
If people want this but are afraid of raw eggs, you can sous vide them at 132° for 6.2 minutes. This is a low enough temperature that doesn’t cook the egg but will pasteurize it!
Crispy fried eggs over rice with soy sauce is one of the easiest and quickest meals! It's served me well after 10 hour restaurant shifts getting home at 1:30 AM 🍳😋
My wife and I love this dish and eat it all the time - she likes hers the first way and I have mine the second! I can never remember the Japanese name though, we just call it eggy rice 😊
Thank you, Kenji! I had another RUclipsr reply to my comments about cooking crispy eggs in a carbon steel pan with a video on the "correct" way to cook eggs which was identical to the one espoused by MPW (and the video feature numerous derisive remarks about crispy eggs and the people who eat them). I don't care if these folks don't like their eggs with crispy edges. I just wish they didn't act like bigots about it!
I encountered that recently from a random commenter on a different channel, and I didn't understand why he was so stubborn about it. "If you see any change in color, that means the egg is BURNT." I replied because I thought he didn't understand what "burnt" meant. Very weird interaction. I didn't know there was a silly argument about french eggs.
Thank you, Kenji, for cracking an egg on the rim of a bowl! I don't know who started the myth in the 90s that eggs "should" be cracked on flat surfaces! Some old TV wives, I guess! Annoys the hell out of me when I get "that look" for cracking eggs on the rim!
The reasoning is always "it prevents the dirty shell from going into the egg" but then I aways have to dig around to get the egg out because the shell didn't crack enough and then it's all over the place and shell is shattered into my egg. So I have always said "screw that" and did it the way that actually works.
The rim method can break the yolk if you overdo it, but the only reason that happens is if you're using the one handed method (or dual wielding) which is normal in kitchens and completely unnecessary at home
I love tamago gohan. At my old job I used to keep eggs and soy sauce in the staff fridge, then when I made rice for dinner I'd bring leftovers in the next morning and make tamago gohan for breakfast
Amazing food aside, it's crazy how much leaner and shredded you look compared to older videos (just watched the alkalined roast potatoes again). Great job 👍
Woah, I haven't seen a video from you in a couple months, I'm a slacker I know. I come back and you're all fit with the haircut and everything. Drastic difference
Hi Kenji! That oil looks and sounds rather aggressive in that second recipe. Would you have any alternatives methods or advice for someone like me who is less keen on clean up? I can see it now, oil will be flying all over my stove top
Man, since I'm watching Kenji's videos I look like a professional chef when I go to other houses to cook, even spreading the cientific info that I learn in here. People love the recipes and they don't know that my secret weapon is this channel. I owe you a lot Kenji ❤
I learn something new every time I watch Kenji. I now make the absolute best gazpacho because of him. Before I learned how to make it from him, my gazpacho was healthy but not delicious.
East asian cook here. Normally I only exclusively use msg while cooking any dishes, never sprinkled on top. Growing up there was quite a lot of stigma against using msg, even in Japan, China and Nam'. Personally, I find that raw granulated msg pretty disgusting if eaten raw, but works really well in stocks or dishes that can completely dissolve it. I do consider myself "hypersensitive" to the stuff but still love it to bits
the crispy bottom is my favorite part of a fried egg! I could never understand why people seem to prefer it soft. I pretty much always make mine crispy.
I think there is some appeal with soft food. Silky smooth and buttery. I think of it as "luxurious." But sometimes i'm hungry and I want to chew something lol
I appreciate the mention of furikake. It's one of the most versatile and delicious seasonings, but you don't see much reference to it outside of Japanese cuisine.
Olive oil is unlikely to cause you any problems. it remains liquid at low temperatures. I've been doing it my entire life without a catastrophe yet. Probably want to be careful with bacon grease or draining ground beef though. That stuff turns solid when it cools.
@@denz13_pretty much yeah. He’s Ramsay’s mentor. The way he denigrates crispy fried eggs is actually so infuriating, with how he straight up calls it disgusting.
weird question but how do you decide which accent to pronounce ingredients with? I frequently struggle with this, trying to balance my insecurities re sounding pretentious or appropriative with a desire for accuracy or just not sounding dumb
I've always hated the, "The way you enjoy your food is wrong" attitude from chefs and wannabe foodies. If you bought the food, cooked the food, and are eating the food, nobody else gets to tell you the right way to enjoy it. There's a reason why so many recipes include things like "to taste" or "to desired doneness".
I would love to see your take on a variety of Japanese dishes. Your knowledge of food science would do very well with popular JP dishes. If you want millions of views... just sayin
A little sensitivity to msg ? I thought every single study showed that there was basically no bad effect at all, or at least absolutely nothing to worry about compared to something like salt. There's a big movement to reverse the stigma around it, I thought you would be part of it, what's the philosophy behind being so soft about it ? (I don't mean it in a mean way at all, in genuinely curious)
This is incorrect. Studies have shown that some people do in fact have sensitivities that are detectable against a placebo. I’ve written about it both on Serious Eats and in my book, The Wok. There are also not a very robust set of studies surrounding it to begin with. Certainly not enough studies to explain away the mountains of anecdotal evidence that exists surrounding its effects.
It’s all complicated because MSG sensitivity has a history steeped in racism. But that doesn’t mean that it’s all a myth.
@@JKenjiLopezAlt fwiw my mom, a Vietnamese living in Vietnam, does have reactions to "raw" msg that doesn't happen when she eats cooked msg. She can tell when I put msg in at the end vs. during cooking.
Anyone can have sensitivity to anything. Drink too much water, you're gonna feel sensitive somewhere.
There are absolutely sensitivities to msg, as well as any form of salt. Acid based like msg or chlorine based like table salt.
The tolerance will vary from person to person ofc.
It's just easier to see adverse effects from msg bc it is so concentrated in its granular form and it's easy to add way too much. A little goes a very long way with msg.
Just adjust accordingly to personal need and enjoy!
I knew a lady that got SEVERE migraines when she ate anything with MSG or another ingredient that I cannot recall.
Hey Kenji,
First of all, as someone who has worked in many high end kitchens (including the kind with the stars) for many years, thank you for being the voice of reason in the industry. It takes real guts to stand up for what's right, and there are a lot of things wrong with the fine dining industry. People like MPW and Ramsay are glorified by entertainment today, and they need to be called out for what they are, which is absolutely abusive. The fine dining industry needs to move on from its toxic reputation if there is any hope of survival in its current form. I have zero respect for chefs that treat their workers like garbage.
Secondly, love that you're making a video on this, since this is one of my all time favorite comfort foods. My favorite iteration of this right now is the same base of egg and soy sauce, and I'll typically add just a pinch of hondashi, room temperature butter, and a whole lot of parmeggiano reggiano. It really is risotto-like (sometimes I'll even add a little bit of sustainable/imitation caviar).
Anyway, just a long time appreciator that wanted to say thanks!
oh snap, kenji with the shots fired. I never heard him say anything negative about anyone before. I had to rewind the video 3x just to make sure I heard it correctly.
You should hear him talk about gordon ramsey.
He's referenced that before, but not as pointedly. Kenji has noted many times Asian cultures fry eggs differently than the French way. The MPW quote isn't quite racist but is definitely narrow-minded and elitist, suggesting the asian way of frying eggs is wrong. I think Kenji saying "derisively" like that does suggest he took it as racist.
MPW and his protege Ramsey are directly responsible for so much abuse, exploitation, and violence in professional kitchens. They are both jackasses who I have zero respect for, no matter how well they cook. (Also, having spent some time in Ramsay’s kitchens, there is. Lot of BS hacking and waste that goes on in them.)
@@JKenjiLopezAlt yoooooo Kenji call it OUT 🗣🗣🗣
@@JKenjiLopezAltI respect the shit out of you man. You are literally a role model for how tolerant of a person I want to be. I stopped watching Uncle Roger because of your reasoning against him and it was a very good decision.
The first video I watched from you was the crispy egg with that MPW quote, still stuck with me to this day. Long live the crispy egg!
Tip from a Spaniard (we eat proper fried eggs with A LOT of olive oil very often): put a pinch of flour into your oil when cooking your eggs to prevent splashing! Nice 2 see you around here again Kenji!
@@julianruanrollan interesting tip! I’ll have to try that
that is a wild tip, thank you.
stainless steel with olive oil is all i ever use to make eggs. I never mix them first. this will make the experience less painful though, lol
Oh. Thank you!!!!!!
Now I see why I have never been able to fry an egg as well as my mom. Not enough oil and not hot enough. She is gone and I’m 67. I’ll be happy to up my game tomorrow morning!
enjoy your egg :-)
For those of us that are immunocompromised, you can pasteurize eggs if you have a sous vide, 135° for 75 minutes, then ice bath for those you aren't using right away
Ever since getting a Sous vide, I’ve started keeping two sets of eggs in my fridge for that very reason!
What you're describing sounds like onsen tamago. That is a good option for people who want the egg to feel raw, but pasturized. It's tricky to do without the equipment to sous vide, but not impossible.
@Lady-Lilith oh yeah, my brother used to sous vide steaks without the stick done in a pot and a closely watched thermometer, possible but more of a hassle than I'd deal with
Came here to say this. When my wife was pregnant with our second the only thing she wanted most days was tamago kake gohan, sous vide pasteurized eggs saved us.
@@lukek5909 I remember when I was first learning about sous vide from Kenji and bought a small beer cooler to do that with, i don't miss those days lmao
The latter style is one of my favorite meals, always with my leftover rice. After the egg is mixed in i add some sesame oil and a bunch of kimchi and mix it all up. love it.
Thank you for all the amazing recipes and knowledge Kenji
I make the second version all the time, except I also dump a ton of lao gan ma on the eggs as well.
Laoganma is always a good choice
I absolutely love Tamago Kake Gohan! My Japanese mom passed away 1.5 years ago and we loved it. With all the salmonella with the eggs in the states we stopped. If I get fresh eggs I make this! Yum! I do the fried egg with rice for breakfast often!! Thanks for bring up core memories for me!! 😊
I tried it (Tamago Kake Gohan) once and I think I had issues with the texture. But after watching this I may try it again.
in spain fried eggs are made your way and we have a specific term for that crispy part of the white, "la puntilla" some people even make them to have a crispy edge wider than you did, un saludo
I first learned about tamago gohan from you and I love it!! seriously it's such a quick, cheap, easy, and filling breakfast. It's definitely a staple for me now. Thanks Kenji.
@@RobertPodosek I gave it to my dog, Goku, when he was a puppy and I was having it. He ended up learning the sound of the rice cooker and pestering me incessantly every time I made rice. He still hasn't figured out the new rice cooker's sounds yet.
I love how the second oil starts splashing, the safety squints get activated.
Safety squints combined with mild concern.
We miss getting these regularly!
I love Calpis! And I grew up in Morningside heights with a Japanese grandmother--but a generation or two before you. Thanks for all you do.
tamago kake gohan is one of my guilty pleasures, i don't often come across people who are willing to eat raw eggs but my dad lived in japan for a bit and he taught me the beauty of mixing eggs into my rice. the way you fried the egg for the second rice bowl is exactly how i was taught to fry mine too :)
I come from an Ashkenazi Jewish family and my dad ate raw eggs every morning -- we called them soft boiled but they were totally raw (maybe they visited boiling water for a second 😅)
I'm in public health so I don't eat raw eggs. But my dad died at age 96 and I don't remember him ever being sick.
Mr. Lopez-Alt is an absolute saint. Rice-Egg bowls are amazing and this fried egg technique will be incorporated into my next chicken donburi dish tomorrow! Thank you so much for these videos.
Kenji now do a video on how you're staying active these days! I was just showing my wife how healthy and happy you're looking these days.
A creamy, raw egg yolk adds so much flavor! Thanks for these two recipes!
I don't know what it is about your more recent videos, but you're just killing it. I was pretty hesitant to watch before and now I'm watching all of them!
Loving the boathouse setup!!
For whatever reason I haven’t been recommended his recent videos so I had no idea he was on a boat. Had to check his older videos, I was wondering if he was in Japan potentially lol. Really cool vibe!
My go-to is a grain and a poached egg, with scallions, cilantro, furikake, shoyu, sesame seeds and oil. If I have that for ANY meal, I'm thrilled 💚😋💚
Just bought furikake for the first time and started making a lot of rice bowls. So this is well timed for me. Good video thanks
@@Hobbsgoblin it’s delicious for rice bowls!
I grew up watching the PBS cooking shows: Great Chefs of..., The French Chef, etc. I'm not sure how much technique I actually absorbed but I do remember the concept of the egg and the tens of thousands of ways to prepare them. So, yes, crisp the edges, it's perfectly fine and wonderful.
Those fried eggs look ridiculously beautiful. I personally haven’t cooked eggs in oil in over 40 years, there’s something about the oiliness I just don’t care for but, geez do those look glorious.
I usually go way less oil in cast iron. Low heat covered until the white around the yolk sets, then crank it up until edges crisp.
Serve with black pepper and tabasco
YT stopped recommending Kenji to me so it's been a bit but when did he ditch the headcam?! I miss the headcam, i thought it really added something unique to his channel that other cooking channels dont have. Felt really personal and it was just nice having a first person view of his hands and his dishes.
@@bc6292 I thought the gimmick was getting a bit old
He still does it, he just doesn't do it ALL THE TIME.
He just did a headcam the other day! I forget what it was though.
Headcam made me kinda motion sick or something. Rather have the camera still, way less distracting
Would love to see your take on natto! That, along with tamago kake gohan, are among my daily go-tos for breakfast and I'm always on the lookout for new toppings and add ins.
Natto is my go-to breakfast during the workweek.
I havent watch you for years, just wanted to say your looking great Kenji!
This was eggscellent! And love the apron.
I have a very similar recipe, but I make it with Spanish rice in a way my mother in law used to make. Concept is very similar to the raw egg version otherwise. Glutamate in the form of sazon , but still very delicious. A perfect breakfast
My Japanese mother in law reheats rice in the microwave with a damp paper towel stretched over the top to steam it, I highly recommend it
My mother used to make the raw version adding a knob of butter to the hot steamed rice. Today is a comfort food to me.
Looks ace! Will try for breakfast one of these weekends!
Random question for you @Kenji.
I own that exact rice cooker and have issues with the rice browning on the bottom. I usually have to stir mid cook and remove it from the heating element right when it turns off. Have you had this problem? Do i just need to add more water and go against the ratios the machine asks for?
Color grading and framing was great in this one.
Thank you for reminding me I need to buy Furikake.
Ive been absent as a viewer for awhile, but damn I love the current version of this channel! Much love
Looking good Kenji! Keep it up dude!
If people want this but are afraid of raw eggs, you can sous vide them at 132° for 6.2 minutes. This is a low enough temperature that doesn’t cook the egg but will pasteurize it!
Crispy fried eggs over rice with soy sauce is one of the easiest and quickest meals! It's served me well after 10 hour restaurant shifts getting home at 1:30 AM 🍳😋
My wife and I love this dish and eat it all the time - she likes hers the first way and I have mine the second! I can never remember the Japanese name though, we just call it eggy rice 😊
Thank you, Kenji! I had another RUclipsr reply to my comments about cooking crispy eggs in a carbon steel pan with a video on the "correct" way to cook eggs which was identical to the one espoused by MPW (and the video feature numerous derisive remarks about crispy eggs and the people who eat them). I don't care if these folks don't like their eggs with crispy edges. I just wish they didn't act like bigots about it!
I encountered that recently from a random commenter on a different channel, and I didn't understand why he was so stubborn about it. "If you see any change in color, that means the egg is BURNT." I replied because I thought he didn't understand what "burnt" meant. Very weird interaction. I didn't know there was a silly argument about french eggs.
Bought fukikake after your previous video on tamago gohan thank you so much it's one of my favorite lazy meals now
Is it just me or did Kenji lose some weight? He’s looking fit!
I've noticed a change, as well. He's one of those guys who becomes even 'prettier' as he ages.
I could feel my skin burning at 7:10 😱
Thank you, Kenji, for cracking an egg on the rim of a bowl! I don't know who started the myth in the 90s that eggs "should" be cracked on flat surfaces! Some old TV wives, I guess! Annoys the hell out of me when I get "that look" for cracking eggs on the rim!
The reasoning is always "it prevents the dirty shell from going into the egg" but then I aways have to dig around to get the egg out because the shell didn't crack enough and then it's all over the place and shell is shattered into my egg. So I have always said "screw that" and did it the way that actually works.
He just recently changed his mind on that subject. Take a look at his video posted 11 days ago.
The rim method can break the yolk if you overdo it, but the only reason that happens is if you're using the one handed method (or dual wielding) which is normal in kitchens and completely unnecessary at home
@@ApathyBM Unnecessary but satisfying.....
My dad taught me to make the egg softer to go with fresh rice, and fry it a bit more to go with the harder texture of leftover rice.
I love tamago gohan. At my old job I used to keep eggs and soy sauce in the staff fridge, then when I made rice for dinner I'd bring leftovers in the next morning and make tamago gohan for breakfast
Oooo… Kenji so salty today! Love it!
Amazing food aside, it's crazy how much leaner and shredded you look compared to older videos (just watched the alkalined roast potatoes again). Great job 👍
Wow, wow wow! New style cooking show and let me just say: Kenji’s health is looking good!
Eggcellent.... I love your videos. Very informative
Woah, I haven't seen a video from you in a couple months, I'm a slacker I know. I come back and you're all fit with the haircut and everything. Drastic difference
Hi Kenji!
That oil looks and sounds rather aggressive in that second recipe. Would you have any alternatives methods or advice for someone like me who is less keen on clean up? I can see it now, oil will be flying all over my stove top
Kenji has the uncanny ability to post a video about a food I’ve googled two days earlier
People can also use pasteurized in shell eggs (which can be made easily sous vide)!
Man, since I'm watching Kenji's videos I look like a professional chef when I go to other houses to cook, even spreading the cientific info that I learn in here. People love the recipes and they don't know that my secret weapon is this channel. I owe you a lot Kenji ❤
I learn something new every time I watch Kenji. I now make the absolute best gazpacho because of him. Before I learned how to make it from him, my gazpacho was healthy but not delicious.
East asian cook here. Normally I only exclusively use msg while cooking any dishes, never sprinkled on top. Growing up there was quite a lot of stigma against using msg, even in Japan, China and Nam'. Personally, I find that raw granulated msg pretty disgusting if eaten raw, but works really well in stocks or dishes that can completely dissolve it. I do consider myself "hypersensitive" to the stuff but still love it to bits
I love Kenji content!
One of my all time favorite breakfasts is sunny side up eggs over rice until i saw kenji make TKG, now theyre a tie. So so good
"I think he's a jackass"
Preach, my king 🤣🤣
I’ll go one further, I know he is lol
the crispy bottom is my favorite part of a fried egg! I could never understand why people seem to prefer it soft. I pretty much always make mine crispy.
Prefer it soft when poached, crispy when fried! Eggs are good so many ways.
I think there is some appeal with soft food. Silky smooth and buttery. I think of it as "luxurious."
But sometimes i'm hungry and I want to chew something lol
I love the crispy egg version. My son likes it with some homemade teriyaki sauce.
If I knew nothing else about Kenji, the fact that he freely decries MPW as a jackass is enough for me.
have you tried filipino garlic fried rice with an egg in the morning. Its our favorite, a little scallion, some chili oil and crispy fried egg.
Crispy fried eggs ftw. If I wanted a poached egg, I would poach an egg.
I appreciate the mention of furikake. It's one of the most versatile and delicious seasonings, but you don't see much reference to it outside of Japanese cuisine.
Jose Andres would be proud of your Spanish style fried egg... 😎
Love Andres -- one of the truly good people in the world!
Yum! Yay for the yolk ooze. (Nay to the oil ooze down the drain though. It will clog your pipes!)
Olive oil is unlikely to cause you any problems. it remains liquid at low temperatures. I've been doing it my entire life without a catastrophe yet. Probably want to be careful with bacon grease or draining ground beef though. That stuff turns solid when it cools.
Kenji is the goat for shitting on MPW lmao. Kenji is my dawg
As a fellow countryman of Marco Pierre White. I am so glad to hear people calling him out for the 'jackass' he is
LOL can i ask why you dont like him? is it because of the same abusive attitude that gordon ramsay has?
@@denz13_pretty much yeah. He’s Ramsay’s mentor. The way he denigrates crispy fried eggs is actually so infuriating, with how he straight up calls it disgusting.
you need to release these before my lunch!! I get too hungry and make more food now
weird question but how do you decide which accent to pronounce ingredients with? I frequently struggle with this, trying to balance my insecurities re sounding pretentious or appropriative with a desire for accuracy or just not sounding dumb
Kenji could you post a video showing how you sharpen your Chinese cleaver, please? Thanks!
And me "frying" an egg in a microwave 😅
Damn kenji you look great would love to see what heathy recipes you made to lose weight but gain so much muscle
no more gopro/FPV cooking?
@@ridhwaans I think his previous video was a FPV one. Or maybe the one before that. Either way I think he's gonna mix the formats like this
seems like it'll be a mix, he has a production team now but he still does the pov vids inbetween.
everything alright Kenji, you been looking very slim the last few videos?
Cracking the eggs on the bowl rim is the best way to crack eggs.
Ozempic seems to be working for him.
Bless you
Omg Kenji you looking so good
@@claudiojaramillo5177 Like a snacc
My mom (and now me) always whisked the egg with soy sauce in a separate bowl then poured the mixture on top...
Pailin (from Hot Thai Kitchen) has these great marble eggs that I also love and are genuinely fantastic with a good Thai chilli fish sauce dip
7:12 Wok: see what it takes them to mimic even a fraction of our power?!
I've always hated the, "The way you enjoy your food is wrong" attitude from chefs and wannabe foodies. If you bought the food, cooked the food, and are eating the food, nobody else gets to tell you the right way to enjoy it. There's a reason why so many recipes include things like "to taste" or "to desired doneness".
You're the man!
kenji - why did you move from a full kitchen for your shows to a houseboat that doesn't seem to have a full kitchen?
mmmm. I want that crispy egg and rice now!
Oh dang I thought Tamago Gohan pasteurized it. Oh Well the more you y'know
The raw egg and rice was the only thing my dad ever "cooked" for me when growing up.
wait when did kenji slim down so much??? I thought it was a different person at first wowza.
Holy lost a lot of weight lately good work
You can always pasteurize with sous vide :)
I would love to see your take on a variety of Japanese dishes. Your knowledge of food science would do very well with popular JP dishes. If you want millions of views... just sayin
I grew up eating my eggs like this as a snack.
Kenji!! Looking trim dude!
1:48 - I found out that Japanese "dark soy sauce" and Chinese "dark soy sauce" were different the hard way. Live and learn, I suppose!
I know what I’m making for breakfast tomorrow