Why do the French go crazy for this? (the world left the chat)
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- Опубликовано: 1 июн 2024
- "Oeuf mayo" is a classic French dish consisting of hard-boiled eggs served with mayonnaise. Click betterhelp.com/alex for 10% off your 1st month of therapy with sponsor BetterHelp. Join 4 million people who met with a therapist on BetterHelp and started living healthier happier life.
Oeuf mayo ! It's a simple yet delicious appetizer or side dish often found in bistros and cafes throughout France. The eggs are typically boiled until the yolks are firm, then halved or sliced and arranged on a plate with a dollop of mayonnaise on top. Sometimes, the mayonnaise is seasoned with herbs, mustard, or other flavorings to enhance the dish. It's a popular and satisfying dish, especially for those who appreciate the combination of creamy mayo and tender egg.
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A French restaurant winning the worlds best egg mayo is like the Americans winning the world series baseball championship.
More like superbowl japan has been owning baseball more and more lately
@@nielsvanelten3832lol that just makes it a better metaphor. Justice for Kewpie mayo!
Japan actually has the best national baseball team, they've won the World Baseball Classic 3 times, compared to 1 time each for the U.S. and Dominican Republic
@@Tanador680US players don't take international tournaments seriously. Their best pitchers declined to participate. They care more about making dollars and winning the MLB world series than representing their country.
But the best players from all over the world play in the major leagues.
Josh saying “it’s pretty fkn good actually” was a stroke of genius. More Josh cut scenes please! That created balance to the video like the celeriac rémoulade.
American here. What we call deviled eggs is call "ouefs mimosa" in France.
The dish presented in the video ("ouefs mayo") is a different (albeit similar) dish.
I was gonna say, this seems like a deviled egg on top of cole slaw. Alex should do a deviled egg series. so much variety.
We call it stuffed eggs or devilled eggs (when sprinkled with cayenne) in the UK. You’ll find it on the buffet table at a party… the difference is that you mix the yolk with mayo and stuff it back into the egg white.
I’ve had Oeuf Mayo in Paris many times but prefer our version truthfully… it’s more homogenous. The textures don’t clash. I find mayo on top of yolk a weird texture. Any version is great though!
@@Mattbcc1 These are not versions of the same dish. They are 2 different (but similar) dishes.
@@GigiStar01 I’m aware, so sorry for any confusion. We’re talking about the same thing. My point was that I prefer stuffed/deviled eggs vs oeuf mayo whilst in eating in France
@@Mattbcc1 Thank you for the clarification. So sorry if I came across harshly.
So early in your part of the world, and so late in my part of the world! 🤗
Don’t knock it until you try it. It’s the mustard that makes it what it is. When I went to Paris I thought it was weird, but it’s so simple , and delicious . The texture of the hard boiled egg with the richness and acidity of a well seasoned mayonnaise with really good quality Dijon mustard in it is so delicious. The Dijon mustard and vinegar is what makes the contrast of flavours so appetizing.
Absolutely correct, people hate mayonnaise because of the absence of quality Dijon in it.
This. And I would add that a sign for a good mayo is its color. The more yellow it is, the better it will be (because of the mustard). Compared to white mayo, with a little or none mustard.
For a very long time I couldn't understand why mayonnaise was mocked in the UK or USA as being bland, and then I realized that's because they don't put Dijon mustard (or any mustard actually) in theirs. What a bunch of fools. Proper mayonnaise is the best sauce in the world.
We call them deviled eggs.
You can also make mayo with or without the yoke. With the yoke is a more creamier texture/richness think Kewpie vs. store bought white mayo
Eggs with mayo are eaten in Poland during Easter
Same in Sweden.
This. they're a classic and i love that combination so much.
In Romania is usually made during Easter and Christmas but, not exclusively.
was just about to write that, but serving it on a celeriac salad is kind of a revelation to me
Mostly in France that's the same about eating this dish during easter (I'm French), but it's not called "Oeuf Mayonnaise" like his video, it's "Oeuf Mimosa", it's litterally the same, except the fact you remove the egg yalk and mix it with Mayonaise, and then, you fill the hole the egg yalk left by removing it with the "Mimosa Mix". And for me it's light years better than this classic "Oeuf Mayonnaise".
And I'm litterally fed up that in videos like this, they only use the Paris word analogy to say France. Because France is not restricted to this aweful city populated by 10 milion stressed arrogant souls, honestly. (Exagerating, obviously, but there's a part of truth in it.). I'm living in what Parisians call "Province", litterally the word they use to name the remaining France territory except Paris. How arrogant is that.
Can't get enough of Josh! You truly hit the jackpot with him as an editor alex! Hope we get more of his amazing commentary in the future!
I hope the podcast starts back again!!!!!
agreed, I like having him pop into the videos here and here for a second perspective... He kind of represents and speaks for the non-french perspective.
i wish they would bring back the podcast
please bring back the podcast!
I'm from Italy and my mother always made boiled eggs cut in half and filled with boiled egg yolk, mayo and tuna (mixed together) as an appetizer in the 90s
anche la mia =)
Mixing yolk with other ingredients makes it a different dish, like deviled eggs
@@diamonddogie I know, in fact I was talking about my mum's twist on egg Mayo
I'm from the south of France and we do the same. When i make some here in the US, they are expecting bacon, not tuna and they are always surprised, sometimes not in a good way. Also they are used to mayo from a jar and not home made.
Same in portugal
Hi Alex, I was a chef in Norway for almost 10 years. Eggs and mayo is a typical appetizer here as well. You learn it in culinary school. Make sense I guess, as the schools are highly influenced by french cuisine. However the eggs are a little outdated now in Norway. Was popular in the 80-90's
It is also popular in Sweden as a holiday food (Christmas and easter). I usually make egg-salads just because it is same ingredients but easier to transport, as I eat it at work.
And that little shrimp on top
Fun fact. This dish is not only hugely popular in France but also in the former USSR. I PERSONALLY LOVE IT SO MUCH.
плюусую
Yes, a pretty standard homecook festive dish in soviet and post-soviet cuisine. Only thing, mustard is an obligatory part just like mayo. You can't replace it with celery salad
Except in the USSR people used a cheap factory made mayo, it was basically an indication of poverty - a dish rich in calories made from readily available cheap ingredients.
@@Sou1Reav3r so they were closer to the historic roots of the dish. People always had eggs when no meat was available. If you can save on other ingredients, that's even better.
Hungary too.
As an Australian who hasn’t been to France, I love these videos that show a little glimpse into the more ‘obscure’ French culinary delights that we don’t hear of here.
Merci for showing me pieces of your lovely city and culture. I look forwards to all your videos and you have taught me so much about appreciating every little flavour note in a bite (flavour balance is my new hobby haha)
Thank you 🙏🏻
The real french experience is having oeufs mayo a la cantine au collège, that or taking the plate with two radishes just for the little butter block to put on your bread
I hadn't heard of this dish before, and now I'm going to have to try it. It's reminiscent in some ways of the American "Deviled Egg," but somehow even simpler. Very inspiring!
i've made something similar for years with some store bought celeriac salad and just added boiled eggs, mayo and some seasoning.
This is on every Swedish smörgåsbord, julbord, midsummer etc. Sometimes with a couple of peeled shrimps. Sometimes on a bed of salad.
Yes I was thinking this as well. It's difficult to say since there're so many good things on it, but it might be my favourite piece of the smörgåsbord. So I'm definitely behind more videos on this!
Yeah! It’s pretty much on all julbord. My dad used to make it with kalixlöjrom!
You know eggs belong in egg butter served on a Karelian pastry, right? Svenskjävlarna...
@@Komatik_ Karjalanpiirakka
@@Komatik_ Alex said it himself man, eggs are versatile. I'd reckon eggs belong in a lot of things, let us not limit ourselves just because something is near to our hearts.
I ate at Le Bouillon Pigalle (2019 oeuf mayo world champion) when I visited Paris and I couldn't believe something so simple could be so good. It was in 2 things: 1) they didn't overcook the egg, there was flakiness/crumbliness but still some life left, and 2) a house-made custom mayo. Amazing.
Love that we're seeing more of Josh in your recent videos. It also makes me miss your podcast so much! Hope you guys record more episodes in the future
Your Mayo video is one of My favorites! Each time i need mayo i just watch it and boom perfect mayo EVERY time! You're the Best 😊😊😊😊❤❤❤❤❤
We do something similar in my family from Sweden. Boiled eggs cut in half, then add a spoon of red/black caviar, one spoon of mayonnaise, one peeled shrimp, a bit of dill and finally one small slice of lemon
In (northern) Germany we have something similar - but you'll take out the (hard boilded) egg yolk and blend it with mustard, add mayo, then put it back into the egg-white with the help of a pastry tube. Sprinkle some fresh herbs on top. Nice appetizer/finger food for parties and so on.
It's called oeuf Mimosa in France, also a very classical brasserie entrée.
Such a beautiful, great video, about such a simple dish. That's why this is such a great channel.
Please try deviled eggs sometime alex! They are also pretty good! And can't wait For you to make your own version!🥚🥚🥚🥚🥚🥚🥚
Exactly my thought, this seems like a deviled egg where you don't incorporate the yolk and mayo.
It looks like there's a lot more mayo than the typical deviled egg. It feels weird telling Americans they're not adding enough mayo to something.
@@Zraknul I've definitely had some mayo heavy deviled eggs. And also some VERY mustard heavy deviled eggs!
Egg mayonnaise was massive as a starter dish here in Northern Ireland.......but it was most popular in the 80's and early 90's. It was my brother and my favourite starter as kids. It was halved boiled eggs, smothered in mayonnaise with a little sprinkling of paprika over the top. It was incredibly delicious. This has brought me back to family meals to a fancy restaurant were there'd be at least 20 people nosily sitting around a big table, enjoying great food together. Lee :)
Absolutely a staple starter on norn iron menus along with melon, fruit juice and prawn cocktail, which I would associate with the end of the 70’s and the 80’s. A different time.
@@ballagh I don't know if you ever ate at the hotel that used to be on the way in to Warrenpoint. I think it's been closed for years now. But I remember eating there in the late 80's and they used to have this big centre island that had the desserts all portioned up on plates, ready to be picked by the diners. I remember my brother and I circling that thing, meticulously studying each dessert, trying to pick the largest portion, teehee. Eating there always felt like such a fancy affair, lol.
For the last years , this is the only YT channel I hit like within 10 secs of a video. I know I always will love the content. Thanks Alex and salute! Your a gem
Love the addition of your editor in the videos, it’s a good dynamic you have!! :)
We make those in Poland on Easter. They are delicious
I think the camera guy adds complexity and depth to your video. He needs a raise
The fact that he has a strong accent too makes it perfect
What a classic! It’s the embodiment of most of our childhoods I think! I hate that in the UK they add soggy watercress to an egg mayo sandwich or salad. But when I’m rushing for work, I’ll mix some spicy Mayo with eggs, or tuna, as filling inside large sliced croissants.
What an amazing dish. Would really love to see your take on this humble dish Alex. Please this surely deserves its own video.
I've never heard of this before but the French have a way of making the simplest of dishes look delicious.
It's main food in Lithuania during easter breakfast. Eggs with AAAAAAAAAlot of mayo. 😂
Same about Poland
Same in Louisiana in the US.
Guess we aren't all so different after all. Greeting and love from Louisiana!
Same in Poland
Same in Belarus ☺️ Just topped with dill
Thanks a lot Alex. You just helped me find a new favourite. I was sceptical about this one at first but man I think this could be one of the best appetisers of all time. I just made my own twisted version with some pancetta infused reduced beef stock and man it's amazing.
My mom used to live in France for a few semesters when she attended art school. Almost 40+ years later and she is still making it regularly for lunch, it's seriously so delicious
In Uk we have devilled eggs. Common canapés at Easter in post soviet countries. And that celeriac,,salad,, might be celeriac Remoulade
In the US too. One of my favorites during family holidays, as more of an appetizer. Basically egg mayo with added mustard powder, and topped with a bit of paprika for color.
In the US (Southern states in particular), we have devilled eggs as well. Typically we have more ingredients than what Alex seems to be indicating here. Usually there is an additional squirt of mustard or pickle juice in the yolk mixture down here plus a sprinkle of Hungarian smoked paprika over the finished deviled egg for a little color and smoke flavor. A friend of mine sprinkled theirs with "everything bagel" seasoning that really took it over the top also.
Deviled eggs are from the East India company.
I'm gonna also say that a well made, well seasoned egg mayo sandwich with a great bread is DELICIOUS. It's not at all something only fit for a 5th birthday party or a motorway service station.
@@nathan87 That's my least favourite sandwich of all time, Bacon, Fried egg still runny, And Butter! That is a sandwich worth having.
Yes, sure. Better help is great. Let's commercialise mental health and not be critical of what advice is given, what information that is collected.
People have been paying for therapists forever, even in countries with socialized medicine. I have no knowledge of how good or bad BetterHelp are, but "commercialization" doesn't seem to be a very valid criticism, to me.
@@beeble2003they literally put people without any credentials into those jobs at betterhelp. It's deceptive and probably harmful to have some randoms give advice on what could be very serious issues.
Vous avez raison! Sometimes the simplest dishes, with few ingredients, the freshest best ingredients are the most satisfying. Bravo to you and the humble egg!
Had this for the first time last summer in Paris. I am hooked. Would love your recipe.
I didn't eat Mayonnaise until my 50s and only because I learned to make it myself.😊😊😊
Sal and Alex, you guys are truly culinary wizards! I love how you take something as humble as egg Mayo and turn it into a gastronomic adventure. Your passion for food and storytelling is absolutely captivating. You have a remarkable ability to unveil the depth and complexity behind every dish, making me appreciate the culinary world even more. Not only do you tantalize our taste buds, but your commitment to mental well-being through partnerships like BetterHelp is truly commendable. Keep up the fantastic work, and I can't wait to join you on your next culinary escapade!
wonderful episode!
O MON DIEU….délicieux. Please make this Alex. I used to hate mayo until I learned how to make it. Game changer. Merci!
thats a thing in germany too. but here you dont just add mayo on top, you take out the egg yolk, mix it with mustard and mayo and put it back to the egg white. :D
Thats called deviled eggs, its a bit different as it also adds a bit more "spice";
Although I had to think about that during the Video as well
Yes, Alex seems not to know, but this is done literally all over the world, and is usually called a "deviled egg."
@@AlphaMachina He knows, all French people know. But the deviled egg (or "oeuf mimosa" in french) is not the same thing as an egg mayo which is the subject of the video.
@@gareen3629 My family came to Louisiana in the US from Hautes-Pyrénées, France about 113 years ago. My mawmaw used to make a soft boiled egg, cut in half and topped with homemade mayo, with a hint of mustard. Exactly like what's shown in the video. You know what everyone called them, however? Deviled egg. I think it's just because we lost the language over time and didn't have another name for it. But the recipe remains the same in my family. This is still how we make it. Very simple, no pickle relish, no paprika.
@@AlphaMachinawhat does your family call a traditional American deviled egg with a hard boiled yoke that is mixed with mayonnaise, and other seasonings and put back into the egg white cups?
"Very few people outside Paris"
What are you talking about? This is available all over France.
Exactly, I make this every now and then when I host/am invited ...
And almost every traditional restaurant has it on the menu.
And Italy we do it too especially in the north
Love these pieces where you visit places in Paris (and other places) on the hunt for special dishes. Btw, please create a directory for the next itinerary!
You're the Best alex! Your videos always make My day 😊😊😊❤❤❤
I want croque monsieur next
This video really shows me the connection between the American South and France. Not just because you are basically glorifying a deviled egg but watching you mop your plate with that piece of bread like I've been taught to do with a biscuit since I was a child really hit home for me. It's a crime to waste good flavor so enjoy that "naughty bite" and get every last bit of joy out of your plate
I asked if this was devilled? I was thinking you remove the yolk and that gets piped back in. Such a simple thing 😋
I definitely feel like this is basically a deconstructed deviled egg. You’d get the same flavor and similar texture by dicing the yolk fine and folding it into the mayo and spooning/piping it back in. Sure American deviled eggs have a bit more than yolk and mayo in them but that’s up to the chef what goes in.
@@Lysdexis Ty 🙏 I knew I wasn't having a brain fart 😂. Tbh, this is all about richness so leaving the yolk in is perfect. Ty again 😁
Dude! Please continue the rotisserie chicken recipes! I'm so hooked 😅
Every time we had it as a starter at school for lunch it made my day better, and it's still something I make frequently when I'm too lazy too cook and want something hearty but quick and simple to make
In the United States of America we are getto. We have an item we call "Devilled eggs"....similar concept different execution. Boil eggs until the yolk is nearly solid (we have many different boiling temperatures here in the US so I will not time an egg). Peel them and cut in half.
*Remove yolks
*wisk with mayo & mustard
*a dash of red wine vinegar
* a dash of sugar
* a dash of salt
* spoon mixture into the egg's yolk cavity
* dash with paprika and/or cayenne pepper
*bon appetite
Thank you Alex. I love your channel. I wish we got a video tour of your new studio. :)
The word is ghetto, not getto.
And at our church potlucks we call them "angel eggs". 😂
No it's not the same, you're talking about oeuf mimosa, not oeuf mayonaise
@@UryendelBut the base for both is mayo, yes? So, they are the same family. And I think Escoffier bought Devilled Eggs to Britain, no?
@@BigHenFor It's like saying all breads and all pastas are the same because it's wheat, water and salt.
Same ingredients doesn't always make the same dish. Also oeuf mimosa is not just egg and mayo (ie egg with oil)
America … it’s a deviled egg… for Easter, big holidays, cookouts , when I have too many eggs… chop it up it’s egg salad.. it’s very common
This is not Deviled Eggs. The yoke isn't being pulled out, mixed, and put back... This is much lazier.
@@GrashUriza Haha... so right. To make a deviled egg, would mix the mayo, mustard, and often even celery seed (to replace the ridiculous celeriac salad) and usually with an acid component all together (I usually use sweet pickle juice). This is nothing special or unique at all. Suppose I was expecting something lazy since had to get through more than half of the video until even got to see the "dish" he was trying.
No, deviled eggs are more akin to oeuf mimosa, oeuf mayonnaise is only the hard boiled egg with mayo on top, oeuf mimosa is hard boiled egg whites stuffed wtih a mayo/hard boiled yolks mixture.
@@Oroborus88 Yea we get it.... the point is everything he was talking about ingredient and flavor wise is a deviled egg... just a super lazy deviled egg. Just squirting the mayo on top doesn't make it some magical new thing. LOL
@@pirtatejoeLazy? Who makes homemade mayo for deviled eggs? This is a unique dish that probably existed long before the US.
We Americans love to downplay anything that doesn't conform to our limited viewpoints instead of being open to learning about other cultures.
Looking forward to your version, Alex!
Fabulous! I absolutely agree about mayo! And perfectly cooked eggs! The celeriac salad! Wonderful. That dish looked AMAZING!
Huh...? I do this all the time. Eating a boiled egg? Put a bit of mayo on it with some salt. I never knew it was "a thing".
Huh…? I throw a bucket of water over my head. I never knew it was a primitive form of showering. I know crazy right😵💫
Yuck, Two things I hate, Hard boiled eggs and Mayonnaise 🤢🤮
Salut Alex! Thanks for sharing 🙂😋
I love the twist that the editor brings. Keep it up
I had completely forgot about your article on mother sauces, thank you for reminding me. Also, this video features 2 things I most love in life and akwardly wasn't aware of its existence, and I consider myself as a "foodie", modestly, toutes mesures gardées ^^, so thank you for educating me :) Finally, just thank you for your unique way of making simple things sound and feel so uniquely important.
Love the content.
This is interesting! I'll need to try it sometime
"Deviled Egg" is the closest to what you're describing.
They were common amongst old people for Church Potlucks in the USA.
Usually, jared mayo (or more often "Miracle Whip" ("it's a miracle any whip can be this bad...")), with the hard boiled egg yoke mashed in, with paprika or other spices.
Oh i love filled eggs(americans call them deviled eggs) , around here(not France :D ) the standard recipe is :
Boiled eggs
Thake the yolk from the eggs and mix it with Pate ( what type you like) some mustard and a bit o mayo .
Refill the egg halfs with the mix and top it with mayo.
From here every household has its own variation , some use hot paprika in the mixture ( yum) some add some finely chopped pickled cucumbers ( brine ones) inside the mix. Some use the most basic yolk + mayo filling and thats it.
Pro tip if you feel the mayo and the mix is to heavy for your stomach , add a generous ammount of lemon juice in the mayo.
In Germany we have something similar we take the egg yolk out and mix it with the mayo and pipe it back in the egg, but this, this is something else typically French attention to detail it was a masterpiece ❤
Egg Mayo may not be a familiar name here in America, but it's very similar to deviled eggs. The difference is technique and subtlety.
Omg I'm so loving the Josh appearances !!!
I ate these a lot as a kid, however the sauce on top was made with the cooked yolks, mayo, diced onion and parsley. Greetings from Chile Alex!
We're making them in Romania during Easter and some people in the Christmas as well. But we're mixing the yolk with the mayo and we're garnishing them with small cubes of pickled cucumber.
I've started several months ago, making my egg salad sandwiches with the usual hard boiled eggs, but using mayo with some pickel juice mixed in and a bit of diced pickels. I'm now branching out to including some pickled red onions, too. Not too much of the pickled items, but just enough to change the taste a bit. My grandparents were from Germany and Czechoslovakia.
They exist here in Argentina. Is a common starter on Christmas dinner or New Years Eve.
Sometimes is not just like egg and mayo, some families mix the yolk with pâté and then mayo on top.
We make this in spain: “Huevos rellenos”, half boiled egg with a mix of mayo and canned tuna on top, sometimes we put of the yolk so we can stuff more the half egg and then sprinkle fine choped yolk on top of the mayo and tuna mixture
This seems like 80% similar to a deviled egg, and I 100% agree with your love of it.
My family always took cooked eggs on roadtrips or long car journeys, as well as remoulade or mayo, especially around easter. This is in Germany.
I have really enjoyed these glimpses into your personal experience of food in France, especially the rotisserie and now this one. It reminds me of moments in my childhood, going to a rotisserie cart after football practise, or easter breakfast with my family, at the end of which i would be so filled with egg and remoulade that i had stomach ached. It is videos like these that make me appreciate food as the universal language of emotion that it is.
Hi Alex, I am
a big fan of yours! I have learned to cook a couple of things from you and I need to thank you for that! I am in Paris these days, with my wife, and would like to know if we could meet you somewhere just to say hi! Regards, Alex
I have NEVER laughed harder at the end of a cooking video. GG WP. I look forward to the sequel. Keep up the fantastic work.
I love you podcast and I'm coming to Paris soon. What restaurant are you zt?.
I miss France. I love Paris. I gained 7 lbs. in two weeks while I was there, and I loved it. Best food on earth. Also, you're adorable. I love this channel.
I skipped ahead to the end and honestly your camera chops are amazing Alex, huge well done.
Alex, you and I share the obsession to make a dish until we get it JUST the way we want it. After having suffered through the way most places destroy eggs, I never have them any where else but chez moi. In the 1970s I made my first Oeuf Mayonnaise in New Jersey and I am smiling just thinking about how wonderful it and all it's subsequent descendants have been over the years. I've never been fortunate enough to eat in France (quel dommage) But living in Mexico has it's advantages (retired here 37 years). 13 Fevrier 2024 we harvested a vanilla bean which was growing in our 3 meter mango tree and today I'm having some whipped cream with a touch of vanilla seed. Magnifique.
I thoroughly enjoy your explorations and analysis. All the Best, Jim Oaxaca Mexico a ton service
I'm in Paris next week. Definitely going to try this. 🤤
Alex… if you haven’t tried the Oeufs du diable at Le Mary Celeste in Le Marais… they’re my favorite Oeuf Mayo I’ve had in Paris. Japanese inspired. Sesame oil in the mayo… puffed rice… hint of ginger. Excellent! Granted, I never had this stunning version in this video.
In Sweden eggs with a mayo-based shellfish spread is served at every holiday with a buffé-style dinner (midsummer, christmas, Easter etc)
I saw a week ago that the mother sauce article on Wikipedia had been rewritten.
I didn't realize that you were the source.
Well played!
I can't wait to learn how to make a good French mayo!!!
In Sweden we put a shrimp and dill on our egg mayo. Very popular for Christmas, Easter and Midsummer
Oeuf mayo are a staple of almost every Polish party, not to even mention easter.
i am glad that a romanian guy, Adrian Spanu is the "egg mayo extraordinaire" . In romania their called Oua umplute and the boiled yolk is usually mixed with pathe and mayo on top. Is a somehow festive dish..
I first had egg mayo in a little bistro in Cannes back in the 80s, I found the only way to have it again is to make it myself as I don't live in France, to me it is all about the mayo and I like the combination of anchovies in my mayo it goes really well with the egg like you have in a salade niçoise.
Boiled egg halves with a mayo is a common staple on xmas, easter, etc in sweden. At least in the south where i am from. If you want to go fancy you add dill and shrimps.
Yeah, and then we make them very Swedish by putting kaviar on them 😂 For those who don’t know what kaviar is, it’s salted smoked fish eggs 👍😀
Man that was beautifully filmed, this egg mayo plate was like a painting
The video made me not ashamed of my obsession. I proudly made my own after watching this. Thank you Alex!
I must try that! My Mother loved pear halves filled with mayo and covered with grated cheddar. It’s delightful…
In the Netherlands we do something similar called filled eggs where we mix the mayo and some herbs with the yokes and put it back in the shell of egg white.
I'm from Poland and I'm extremely confused right now. For me boiled eggs with mayo was always most basic, common form of serving eggs (alongside with fried and scrambled eggs). In my family we used to it for breakfast at least once a week.
It's great to see Josh more! I really miss the podcast.
I liked the comparison at the start with a good ramen egg (known in Japanese as ajitsuke tamago 味付け卵).These are eggs worth studying and mastering.
I also liked the bed of celeriac salad with a dressing that is perhaps based off of the mayonnaise above? Were those pomegranate seeds in that salad? Wonderful!
Spanish version here!: huevos rellenos, like oeuf mimosa and versions in most countries, and "bilbainitos" in Basque country which is basically the same but also with a shrimp (and maybe even an olive)
Yo Josh, where is the yellow progress bar on the ad read? I appreciated those.
Eggcellent!!
More egg-centric videos, please! I'm always amazed at what can be accomplished with this simple ingredient, ever since the french omelette videos
Magnifique j'aime aussi beaucoup la version macedoine
Eggs like these are very common as part of holiday food in sweden, especially at christmas and easter
Please, make your next video showing how to make this dish including the celeriac salad!
Ughh, i would love to try this with real good homemade mayo!! Swedish people do a pimped version of this egg with mayo! red onion, dill, fish roe, shrimp, salt and pepper and it's craaaazy good. You should try :)