Is it me or do you not see cress as much these days? As kids we always had it growing on the window sill for sarnies. But never hear f anyone doing that or buying it anymore. I have a couple of sprouting jars that I keep on the go in the kitchen for sprouted grains/seeds & cress. But new visitors don't even seem to have heard of cress. 🌱
@@j.bradleyheck1589 Watercress is a lot more powerful flavour-wise than upland/salad/garden cress. Would have to go sparingly with it in an egg salad. Watercress is something that was really rare to see here in Scotland growing up. But the river at my back door is overgrown with it. (I seem to be the only one that harvests any).
I'm a fan of making tartar sauce (the proper stuff, with gherkins, capers) with the addition of finely chopped onion, chilli, and puréd garlic and a touch of lemon juice. Get the eggs in there, and you have an amazing filling for a sandwich.
Use a push pin to prick through the shell on the round end of the egg before cooking helps immensely when peeling the egg after cooking. Old trick Jacques Pepin uses as do Japanese cooks who love jammy centred cooked eggs in their soup noodle dishes.
A classic for a reason, just so simple & good. Egg salad sandwiches were my favourite as a child, so much so I'd often ask for them when asked what I'd like for my birthday tea. The egg slicer you used, I always called in an egg-harp or egg-lyre. You took your egg out & did the cross cuts by hand? It's very simple, & you get even sized pieces, if you just rotate the egg 90° & slice it again in the slicer. (It's especially handy for beginners or those with hand problems.) I love to finish mine off with a grind of white pepper for a bit of funky heat or a sprinkle of chaat masala - that turns the egg flavour up to 11. 🥚🥪😋 Enjoyed the video, put me in mind to have egg sarnies for lunch.
Was thinking the same about turning the egg on the slicer to cut in the opposite direction. I like adding a wee bit of chopped green olive stuffed with pimento to my egg salad, never heard of chaat masala (masala yes, chaat no), I will look it up. 👍
@@bkm2797 Oh the pimento stuffed olives through it could be nice, will have to try. Chaat masala (well Everest brand which is my favourite) contains, Asafoetida, Bishops Weed, Black Pepper, Black Salt, Caraway, Chilli, Clove, Coriander, Cumin, Dry Ginger, Dry Mango, Kachri, Malic Acid, Mint Leaf, Nutmeg, Pepper Long, Pomegranate Seeds, Rock Salt. Usually sprinkled on fruit, where it really adds flavour & helps quench thirst & make it more refreshing. I love it on eggs too, the slightly sulphury asafoetida really dials up the egg flavour. I keep a wee pinch pot of it on my desk so I can sprinkle it on apples, oranges...etc while working. Hope you like it if you give it a try.😁
Hahahaha! My mother used to bake healthy bread every Sunday. We hated it. We loved the fluffy white bread like the bread our grandmother made! My mother's healthy whole wheat bread was very dense. It was only good for cinnamon sugar toast, after school, with Constant Comment orange Pekoe tea. That was my main after school snack for years. I don't remember what my mother used the bread for other than toast but us kids couldn't abide the stuff. Thank you for giving the egg temperature before using or cooking. It annoys me to no end when a recipe does not give the temperature for ingredients. I prefer a six-minute jammy egg. I put a room temperature egg into a pan of water, bring to a boil, once the water is boiling I turn off water and let egg sit for 6 minutes. No rubbery egg whites, no green ring around the yolk. I can instantly tell if someone has overcooked their eggs by the color of the yolk and texture of the whites. You must use a timer when cooking eggs it isn't something you can do by look or feel or touch!
Can you use olive oil? It’s a strong flavor, for sure… but that’s what I keep on hand. Thank you for sharing, I can’t wait to make this when I pick up my farm fresh eggs on Sunday 🤩❤️
My favorite egg salad/spread is very simple but delicious! Just mix 250 grams (1/2 pound) butter (room temperature) with 2 finely chopped hard boiled eggs, 1 finely chopped onion, 3 to 4 tablespoon of mustard and plenty of chives. Add salt to your liking.
@@nasinix8813 @Goldnuggetrudolph So, would it sound better to brake down the recipe to 125 g butter, one egg and half an onion? Have you ever questioned how many servings that would be? Have you ever tried this with rye bread?😋
Ahhhh......you pinched my egg salad recipe!!! lol I've been making this for years and I do add a little bit of curry and some extra mustard and I also add a finely chopped, small shallot to it. Great as a "roll up" with some iceberg lettuce. However, eating it that way can be a bit messy. Thank you for choosing my recipe to be part of your great cooking show :)
Is there some reason not to make mayo with an immersion blender and a tall narrow vessel? No whisking a tiny drizzle at a time... Just, zhuszh and done.
Removing the cooked yoke prior to chopping allows you to whip the yokes with the mayo...when you incorporate the chopped egg whites the result is a much creamier salad.
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.
Dear Chef Stephen, I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated. Thank you for considering my request.
Are you sure you are French? I mean, white, pre cut, mass produced, white bread? Sounds more like you’ve lived too long in Australia/USA/UK to me. A Frenchman eating that sort of bread sounds more like an Italian breaking the spaghetti before dropping it in boiling water.
That sandwich was horrific. It belongs on compilation of Tik Tok Fails. 😜 A nice fresh baguette, egg salad, black pepper, and crisp iceberg lettuce is what you need. 😉
@@ddk567t and using 1 teaspoon Japanese mayonnaise for 2 eggs. It absorbs better when taking out the yolks and smashing them with mayonnaise so less mayonnaise is needed
@@-_James_- You are so wrong. Safflower oil is a highly processed oil. This process depletes it of all nutrients and you are left with pure Omega 6. High levels of omega 6 causes: Inflammation Obesity Diabetes Disruption in brain an neurological function Cancer Autoimmune diseases If you think this is good, who am I to try to stop you? It's Darwin's theory at work.
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I could listen to this man speak all day - what a lovely accent!
Smoked Salmon and curry powder or Kalamata olives and dill are my default egg salad receipts
. Bonjour.
What a great simple idea! Demain au menu!👍
Egg salad sandwiches are universal. Terrific.
You are so fun to watch and listen to! Egg salad sandwiches for lunch
9:36 🤣 "I just love homemade mayonnaise...OEUF!!"🤣🤣🤣
This Egg adventure is a great videoseries!
The perfect food! I love le Bistro Français
In the UK we would add salad cress to our egg mayonnaise sandwiches
Is it me or do you not see cress as much these days? As kids we always had it growing on the window sill for sarnies. But never hear f anyone doing that or buying it anymore. I have a couple of sprouting jars that I keep on the go in the kitchen for sprouted grains/seeds & cress. But new visitors don't even seem to have heard of cress. 🌱
No, it's not you, watercress is not readily available.
I always put Kalamata Olives and dill in my salad.
@@j.bradleyheck1589 Watercress is a lot more powerful flavour-wise than upland/salad/garden cress. Would have to go sparingly with it in an egg salad. Watercress is something that was really rare to see here in Scotland growing up. But the river at my back door is overgrown with it. (I seem to be the only one that harvests any).
I’m gonna try that next time. I’m always looking for variations on egg salad sandwiches.
I'm a fan of making tartar sauce (the proper stuff, with gherkins, capers) with the addition of finely chopped onion, chilli, and puréd garlic and a touch of lemon juice. Get the eggs in there, and you have an amazing filling for a sandwich.
Use a push pin to prick through the shell on the round end of the egg before cooking helps immensely when peeling the egg after cooking. Old trick Jacques Pepin uses as do Japanese cooks who love jammy centred cooked eggs in their soup noodle dishes.
Fabulous recipe!
Delicious !!!
Good call on the chives vs. spring onions.
To achieve a really lovely texture try passing the yolks through a fine sieve before folding in the chopped whites
You can also use a wire rack- just push the egg through it- to quiclly chop up your eggs
A classic for a reason, just so simple & good. Egg salad sandwiches were my favourite as a child, so much so I'd often ask for them when asked what I'd like for my birthday tea. The egg slicer you used, I always called in an egg-harp or egg-lyre. You took your egg out & did the cross cuts by hand? It's very simple, & you get even sized pieces, if you just rotate the egg 90° & slice it again in the slicer. (It's especially handy for beginners or those with hand problems.) I love to finish mine off with a grind of white pepper for a bit of funky heat or a sprinkle of chaat masala - that turns the egg flavour up to 11. 🥚🥪😋 Enjoyed the video, put me in mind to have egg sarnies for lunch.
Was thinking the same about turning the egg on the slicer to cut in the opposite direction. I like adding a wee bit of chopped green olive stuffed with pimento to my egg salad, never heard of chaat masala (masala yes, chaat no), I will look it up. 👍
@@bkm2797 Oh the pimento stuffed olives through it could be nice, will have to try.
Chaat masala (well Everest brand which is my favourite) contains, Asafoetida, Bishops Weed, Black Pepper, Black Salt, Caraway, Chilli, Clove, Coriander, Cumin, Dry Ginger, Dry Mango, Kachri, Malic Acid, Mint Leaf, Nutmeg, Pepper Long, Pomegranate Seeds, Rock Salt. Usually sprinkled on fruit, where it really adds flavour & helps quench thirst & make it more refreshing. I love it on eggs too, the slightly sulphury asafoetida really dials up the egg flavour. I keep a wee pinch pot of it on my desk so I can sprinkle it on apples, oranges...etc while working. Hope you like it if you give it a try.😁
I wanna try the egg mayo looks so delicious, thanks for sharing this recipe chef merci buocup !
Japan 7-11 egg sandwiches are THE BESTTTT
It’s the kewpie mayonaise
Yep, kewpi saradu doresingu is the bomb. Why doesn't N America and ANZAC have it?
"Big branches everywhere..." Come on now. I cracked up so bad! 😄
I just made egg salad today. I never thought of adding curry. I’m gonna try it. Thank you very much, chef❣️
I’d love to see a recipe for a nice Pullman loaf to go with this!
👍. Small tip: its better to put salt after the watter starts boiling, it will boil earlier than with salt added at start in to cold watter:)
When tired and in a pinch, egg salad sandwiches are a problem solver.
Loved this video, which could have been called Egg Salad As Art, and can't wait to see the rest of the videos exploring eggs. Thanks very, very much.
Hahahaha! My mother used to bake healthy bread every Sunday. We hated it. We loved the fluffy white bread like the bread our grandmother made! My mother's healthy whole wheat bread was very dense. It was only good for cinnamon sugar toast, after school, with Constant Comment orange Pekoe tea. That was my main after school snack for years. I don't remember what my mother used the bread for other than toast but us kids couldn't abide the stuff.
Thank you for giving the egg temperature before using or cooking. It annoys me to no end when a recipe does not give the temperature for ingredients. I prefer a six-minute jammy egg. I put a room temperature egg into a pan of water, bring to a boil, once the water is boiling I turn off water and let egg sit for 6 minutes. No rubbery egg whites, no green ring around the yolk. I can instantly tell if someone has overcooked their eggs by the color of the yolk and texture of the whites. You must use a timer when cooking eggs it isn't something you can do by look or feel or touch!
Buonissima!!!
You know, after slicing the egg in the slicer, turn the egg and run it through the slicer again. No need for the knife.
This is really popular in the U.S. We normally add pickle relish to cut through the richness, but I prefer them without.
A dash of paprika or even saffron! 🤌
Yes, I add paprika and sometimes smoked paprika, or finely chopped green olive stuffed with pimento, perks it up just enough.🥚🫒
Can you use olive oil? It’s a strong flavor, for sure… but that’s what I keep on hand. Thank you for sharing, I can’t wait to make this when I pick up my farm fresh eggs on Sunday 🤩❤️
Great.
I pierce one end of my eggs with a pin and steam them for 10 minutes for perfectly hard boiled eggs that are super easy to peel.
Local companies by me package egg cartons with the wide end up, so it's easy to pierce the air sack.
We always liven up egg salad with a bit of minced gerkin or bread and butter pickles.
We got a similar one in Sweden but with Caviar isted of mayo :)
Classic, make it regularly UK
My favorite egg salad/spread is very simple but delicious! Just mix 250 grams (1/2 pound) butter (room temperature) with 2 finely chopped hard boiled eggs, 1 finely chopped onion, 3 to 4 tablespoon of mustard and plenty of chives. Add salt to your liking.
So you're having eggs with your butter. Got it.
1/2 pound of butter!? That's insane.
250 grams of butter,omg
@@nasinix8813 @Goldnuggetrudolph So, would it sound better to brake down the recipe to 125 g butter, one egg and half an onion?
Have you ever questioned how many servings that would be?
Have you ever tried this with rye bread?😋
I questioned the recipe when you said "a table spoon". A moment later I was relieved to hear "... per egg".
In Poland its a common dish on every family gathering - the half egg with mayonnaise.
wow 🤩
Ahhhh......you pinched my egg salad recipe!!! lol I've been making this for years and I do add a little bit of curry and some extra mustard and I also add a finely chopped, small shallot to it. Great as a "roll up" with some iceberg lettuce. However, eating it that way can be a bit messy. Thank you for choosing my recipe to be part of your great cooking show :)
What knife brand is that?
Primal kitchen mayonnaise is the best if you don’t wanna make your own😊
an eggstravaganza!
Was it Escoffier who said the simplest things are the hardest to do?
Thank you for the recipe. Try the following: Cook the eggs, smoke them for 4 hours. You will be surprised. 🙏
There is a german word that subscribe this toast, „geil“ 😊
i just use a fork and mush it that way. easy!
Mmmhhhh!
Mayo god right there.
Does he ever respond to comments?
Is there some reason not to make mayo with an immersion blender and a tall narrow vessel? No whisking a tiny drizzle at a time... Just, zhuszh and done.
eggspertly prepared :)
I love egg salad! And I loved learning a new metaphor for white bread- a mattress! 😂 Thanks for the laugh!
Spread the sauce of mashed boiled eggs and raw garlic on bread. Another style of sandwich in Shandong, China!
interesting thanks for sharing that 🙂
Removing the cooked yoke prior to chopping allows you to whip the yokes with the mayo...when you incorporate the chopped egg whites the result is a much creamier salad.
Why does the egg need to be room temperature?
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.
Egg-celent
How is it possible that saffron has oil? Avocado and Nuts have oils but i wonder how is it posisble to extract oil from saffron ?
Saffron oil is neutral oil infused with saffron threads.
@opwave79 oh yes, u r right ... it's infused oil which isn't the same of oil from saffron.
You can also just pick up the sliced egg, turn it 90 degrees, and slice it again instead of cutting it with a knife.
Hello from Cape Town ❤
Eggventure
Dear Chef Stephen,
I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated.
Thank you for considering my request.
Why do you want home made mayonnaise look like the one in the store? 🙂
I live at high altitude, so my perfect boiled eggs are at 10.5 minutes.
What altitude? I’m at 6k ft
7k
Are you sure you are French? I mean, white, pre cut, mass produced, white bread? Sounds more like you’ve lived too long in Australia/USA/UK to me. A Frenchman eating that sort of bread sounds more like an Italian breaking the spaghetti before dropping it in boiling water.
Delice
Add Wasabi the next time....
🦝
Paprika
C’est très délicieux, mais pas plus que le Chef …
That sandwich was horrific. It belongs on compilation of Tik Tok Fails. 😜
A nice fresh baguette, egg salad, black pepper, and crisp iceberg lettuce is what you need. 😉
Same, but with watercress instead of iceberg
I really never understood watercress. I always hated it as a kid, and since I left the UK I never had to deal with it. 🤷🏼♂️
Egg sandwich sounds terribly northern European.
It's very popular in Japan!
@@DF-ju4cw Japanese method of making this is also good. Take out the yolks and mash them. Then add to the chopped egg whites.
@@ddk567t and using 1 teaspoon Japanese mayonnaise for 2 eggs. It absorbs better when taking out the yolks and smashing them with mayonnaise so less mayonnaise is needed
@@DF-ju4cw Great tip. Thanks!
Safflower oil is so UNHEALTHY! Use avocado oil for all neutral oil purposes.
@@-_James_- You are so wrong. Safflower oil is a highly processed oil. This process depletes it of all nutrients and you are left with pure Omega 6. High levels of omega 6 causes:
Inflammation
Obesity
Diabetes
Disruption in brain an neurological function
Cancer
Autoimmune diseases
If you think this is good, who am I to try to stop you? It's Darwin's theory at work.
lol you have guts to question a French chef. Safflower oil is safe
@@bonnieharris5916 It's HORRIBLE. Do your research.
Wow, just use what you have. I’m sure a little oil isn’t gonna hurt you. Next you’ll say white bread is bad! 😮
@@Paul-mn8qlDarwin was right.
I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.