Chinese 'Solid' Eggs (实蛋)
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- Опубликовано: 1 авг 2024
- Solid eggs! A classic at BBQ joints in Northeast China.
0:00 - How can an egg have no yolk?
0:54 - Balut/Penoy culture
1:38 - Making 'Penoy' eggs with a normal egg
2:58 - How to eat, Grilled and Stir Fried
4:15 - Other ways to produce?
INGREDIENTS, SOLID EGGS
* 5 eggs
* 1/2 tbsp water
* 1/2 tsp kansui a.k.a. lye water (枧水) www.amazon.com/Potassium-Carb...
* 1/2 tsp salt
PROCESS, SOLID EGGS
1. Using the large end of a chopstick, crack the narrow side of the egg. Make a hole with the narrow side of the chopstick, clean up the hole with a pair of tweezers. Remove the egg.
2. Rinse the egg shells (not shown in video).
3. Add the water, kansui, and salt to the eggs. Beat in a zigzag motion so as not to incorporate too much air. Once no stray strands of egg white remain, strain. Knock the bowl a couple times against the table ala a cake batter to let some air bubbles float to the top. Skim off the bubbles.
4. Add the egg back into the shells. Put the eggs in little bowls or ramekins to stand up nicely. Steam over a low flame for 20 minutes.
5. Transfer the eggs to cool water, peel.
INGREDIENTS, SOLID EGG STIR FRY
* 5 solid eggs
* Aromatics: 1/4 sliced onion, 2 cloves minced garlic
* Spices: 1/2 tbsp chili powder (辣椒面), 1/2 tbsp cumin powder (孜然面)
* Soy sauce (生抽), 1 tsp
* Seasoning: 1/4 tsp sugar, ~1/16 tsp MSG (味精)
* Herbs: 15g chopped scallion, 15g chopped cilantro
* Toasted sesame seeds, ~1 tsp
PROCESS, STIR FRY
1. Slice the solid eggs into ~4 slices, then cut each slice in half.
2. To stir-fry, first longyau: piping hot wok, add ~1 tbsp oil, shut off the heat, give it a swirl to get a nice nonstick surface. Flame on high, add in the eggs and the aromatics. Stir fry until the eggs begin to blister, 1-2 minutes, then add in the spices. Fry til fragrant, ~1 minute, then swirl in the soy sauce and add in the seasoning. Quick mix, add in the herbs, another quick mix, heat off, add the toasted sesame seeds.
CUMIN BBQ SEASONING
Full video of this season mix is here: • Three Chinese BBQ Spic...
* 5 tsp cumin seeds (孜然)
* 2.5 tsp toasted sesame seeds (芝麻)
* 1 tsp fennel seed (小茴香)
* 1 tsp toasted chili powder (辣椒粉) or cayenne pepper is ok
* 1 tsp salt
* 1/2 tsp MSG (味精)
To prepare the cumin: Put 5 tsp of cumin seeds into a spice grinder and blitz for ~10-20 seconds til "half ground".
To prepare the sesame seeds: Toast some sesame seeds over medium flame for ~5 minutes until deepened in color and you can hear some light popping sounds. Give a very light pound in a mortar to just crack them open a touch.
To prepare the fennel seed: Put 1 tsp fennel seed into a spice grinder and blitz until fine.
_______
Ok! so b-roll thank you and credit time. First off, huge thank you to Mark Wiens - the balut footage was from his Quiapo market video. Excellent video:
• Filipino Street Food T...
Footage of the making of the penoy eggs is courtesy of the channel "JR the entrepreneur":
• Loading 2,400pcs fresh...
And finally the picture of the penoy egg is via the blog Philippine Food Illustrated, who has a nice introduction here:
pinoyfoodillustrated.blogspot...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
Хобби
"How do you get your protein?"
"French fries."
Hello my fellow American
No, no, no, Chineasy fries.
You mean chips
@@jamesmurphy7828 you guys are crazy i get mine from beacon chili cheese fries
Lol
Maybe I'm misunderstanding something, but eggs have yolks whether or not they're fertilized. The presence of a rooster has nothing to do with the egg having a yolk, that part is all down to the hen.
Yeah that part kind of threw me off. Like who thinks the Rooster is exacualting a yolk in there? Yolk free eggs are naturally occurring but those are even called "cock eggs" because some ancient chicken owner thought a rooster laid an egg and that HENS made the yolk part (I guess because egg whites are white and so is rooster juice)
Was gonna say the same thing. My mans probably means embryo.
I was scrolling through looking for this comment. Yeah it must be the hen
maybe incubating it causes the yolk and white to diffuse together? in that case they are called unfertilized to draw a distinction from balut
Yea, eggs are (pretty much) always unfertilized when sold for consumption. The yolk as well as the whites are just the food for the growing chick in an fertilized egg, and will always be there.
Hey guys, a few notes:
1. So I think a big question that I didn’t explicitly answer in the video was “why do this”? I guess I assumed ‘making mock penoy in your own kitchen using chicken eggs’ might be reason enough, but I know I’m weird :) These eggs have an obvious sort of ‘bite’ to them from the alkaline, so when they’re introduced to a high heat cooking process like grilling or stir-frying, they’ve got this fantastic pop to them. Might not be up *everyone’s* alley, but I think they’re pretty tasty. Also much more straightforward to grill than a whole hardboiled egg.
2. That said, you also don’t need to do the whole song and dance of placing the eggs back in the eggshells if you’re planning on cutting them up and stir-frying them (as we did in this video). Just put them in a bowl and toss the bowl in the steamer.
3. The more alkaline you add, the firmer the egg will get and the darker grey the color will be.
4. So these are also great sliced up and eaten cold dish/salad-style. During testing Steph often whipped up something vaguely based off of the Thai Yum Mama salad seasoning, which might actually have been my favorite way to eat these. If you’d like to give it a try, what Steph did was first roughly pound a quarter of an onion, 3 cilantro roots, two Thai birds eye chilis, a kefir lime leaf, a tablespoon of palm sugar, an eighth tsp salt, a pinch of MSG. Mix in a quarter tsp fish sauce and the juice of two calamansi limes, then mix that all with cilantro, culantro, Chinese celery, and of course the eggs.
5. Re pronunciation of "Balut" - I always used to pronounce it "Buh-LOOT", but when researching this video I kept on hearing a pronunciation that sounded more like 'Buh-luht", like this: ruclips.net/video/VG95Bj7jvEA/видео.html Now, I decidedly do not speak Tagalog, so I definitely should've ran this by someone that was... because now I'm doing a cursory search and finding some other stuff sounding like "Buh-LOOT". Gah. I'm probably just a damn moron, so if there happen to be any Tagalog speakers watching, (1) apologies and (2) was I completely off my rocker? Does anyone say Balut like "Buh-luht"? EDIT: Seems like it's a short 'oo' ala "book"?
That’s all for now. Might edit a few more in later :) Off next week (spending some time in Zhaoqing, looking to finally get a Chinese drivers license), will be coming back the week after.
I loved the idea of this, makes me think of doing veggie meat substitute in different shapes and seasonings
It's /bah-loot/.
Edit: didn't notice I misspelled that lol
Filipino here. Thanks for the ideas! :) Just a thought, though: ever tried adding some additional flavor to the egg before boiling it (apart from Kansui)?
@@nopenopenopenope4076 wrong spelling. :)
Like you, not a Tagalog speaker... so I probably shouldn't be talking... but your pronunciation sounds like (close enough) the Filipinos I have heard when I have eaten balut.
I assumed it was one of those transliteration things where there is no good letter to use to write a schwa vowel so they just go with "u" but then foreigners assume the u must be a long oooh! sound.
Similarly, I speak Punjabi and I cringe when try-hard foreigners say "Poon-jabi" whereas "Pun-" simply sounds like the vowel in English "pun". It's because the official way to write would be Panjābī but no one's gonna know that "a" (as opposed" to "ā" sounds like "uh", yet if we wrote it as "Panjabi" then the outcome would be even worse ;)
Incredible! Do you think it would be possible to achieve similar results by just shaking the eggs really hard? 😅
Yes, there is a Japanese product that lets you do that.
This is just extra step, with seasoning, not a bad attempt, though!
Found it! ruclips.net/video/bp6zLMS3xn8/видео.html
you can, but I think the alkaline also contribute to its flavour
Yeah!! Bong Eats!!
Put the raw egg in a long thin sock. Twist both ends in one direction, egg in the opposite direction. Egg will be in the middle of the two sides. Then pull each end of the sock so that the egg spins VERY fast. Repeat about 10 times.
Almost the same except the egg is scrambled.
We usually just eat it right away after it's completely boiled, just by simply dipping it into soy sauce in a sauceplate and eat it by hand, it's quite a good snack
with just pepper its amazing too
yeah i dont really like the texture of the yolk when its cooked, it just feels really dry and hard to swallow but this way you get the nutrients and flavor without that dry texture
This is really awesome
are you gonna try making this beryl? 😉
@@Rinaldigotama omg maybe it seems so cool!
This IS really awesome.
Omg, it's Beryl!
New project!!!!
How come no one is mentioning how the dog is licking the air like mad as if he can taste the food from the aroma floating around 🤣😍 so cute
No one:
Dog: b l e p
How about frying these up like a tiger skin egg ? I like the fried eggs but people are sometimes turned off by the grey yoke, I think this would be cool and more appetising at the same time.
Yes! It's common to fry these eggs and serve them with thai sweet chilli sauce.
@@Wekulu the yolk still cooks more when you fry them anyway, so yeah.
@@Wekulu frying. Can you read?
He already made it : ruclips.net/video/IjGfkbfVGw8/видео.html
@@Cheers.- wow rude
I love the fact that your dog regularly make a cameo appearance when Steph start talking at the end of a video. Such a lovely dog 😍
The easiest wasy (for me at least) to make something like that is:
1. Grab an egg
2. Grab a stocking
3. Put egg into the stocking
4. Make sure egg won't loose and tying both edges of stocking
5. Just twirl it around like...... 10 minutes
Maybe still lack proper bite, but still good for me
I seem to remember a device on Shark Tank that achieved this (I don't think it got funded). Also, way back in the 80s (or 70s) Ronco had an informercial for an "Inside the Egg Scrambler". Although, you miss out the seasoning and lye water.
@@zalibecquerel3463 yes, I posted a link to that old commercial in my comment! ruclips.net/video/GdonmCgg3lE/видео.html
I’ve seen a life hack video where they did that, the eggs were called “golden eggs” or something. Either way, easier than taking egg out the shell and putting it back in
You addle it! You can buy devices for it
imo, that stocking spinning method has 3 big disadvantages compared to CCD's method :
1. you can't exactly know whether or not the egg is properly mixed, making it some kind of.....Schrodinger egg, you can't always exactly make it how you want it to be even with set amount of time needed in "spinning" the egg, while using CCD's method will make your life much easier and the results are always certain
2. you can't season it until after it's finished boiling while CCD's method will allow you to make either option(unflavored or flavored), think about it, what if I want the egg to have a flavor after being boiled and not just from being processed afterwards? for me it's a kinda fatal disadvantage for me not being able to choose what to do with the egg the way you want it to
3. spinning with stocking is going to waste A LOT of energy and time just to make one egg(10 minutes you say? oh dear, imagine having to shake THAT LONG for let's say...10 eggs, it's a nightmare), CCD's method will only take at most 15 minutes for 10-20 eggs and adding the first 2 advantages is already a huge plus for that method aside from being much more efficient quality and quantity wise
I'm glad to see you added in the basic method of spinning it until it combines. That's what I thought was happening at first, but it's really interesting to see the additional steaming method that also modifies the flavour.
Ooooh, didn’t expect to see a sort of filipino cuisine crossover! Always learning new stuff from you guys. Thank you! :)
I’m icelandic and my grandma (born 1896) used to love balut style seagull eggs to the point of containing beginning feathers and a beak
"Add in your sliced eggs"
Those are the most thoroughly disguised eggs I've ever seen.
Not going to lie, it was SUPER hard to pay attention after 4:15. That dog was being adorable.
Blep blep blep blep blep blep blep blep blep blep blep
Very cool! I've never heard of this before - it sounds like a really interesting thing to experiment with!
I've only ever heard it called "Balut" as in "bah-loot." Never "blut" or "buhluht." I was so confufu at first. 😂😂😂 It's already exotic enough to me as an African without having another name I've never heard. 😭😭😭
The wiki has it listed two ways with accent on the opposite syllable. I'm now even MOAR confused.
en.wikipedia.org/wiki/Balut_(food)
@@lohphat if you read the IPA it's something like either bah-loot or bih-loot. Still no blut or buhluht. I have no idea. Maybe this is like saying parmezæn vs parmezhaan vs parmigiano.🤷🏼♀️ Honestly I give up with these multiple names for the same thing internationally.
I could absolutely be wrong. I always used to pronounce it "buh-LOOT', but researching this video it seemed like in a lot of Filipino vlogs it was pronounced differently, like "buh-luht", like this: ruclips.net/video/VG95Bj7jvEA/видео.html
Now, I decidedly do not speak Tagalog, so I could just be straight up wrong/misunderstanding things (I was mulling over running it by someone from the Philippines, ended up not out of laziness), or maybe it's a regional thing in the Philippines? Because I just googled another source and they obviously said buh-LOOT
@@ChineseCookingDemystified I just listened. The -lut there was very underpronounced compared to what I've generally heard said before though to me it still sounded like an oo but just shorter. I think you may be right about it relating to different regional accents, idk. Let's hope we hear from Filipinos in the comments for clarity. I'll be the first to admit I have ZERO idea.
I think I heard you say it about like 5 times before I clicked about what you meant and rewinded to make sure. At first I assumed it was a related dish but not the same one.🤣🤣🤣
@@ChineseCookingDemystified native speaker of Philippine languages here. normally it's bah-LOOT (stress on the last syllable). The guy in the video you watched was mostly speaking in a mix of English and Tagalog. I hear him saying it the correct way but probably his pronunciation got muddled by the face mask, him trying to speak mostly in English to the balut vendor, or a combination of these factors.
Totally not expecting Filipino food being featured so this is a welcome surprise! Great fan of your work! Hope we can see more uniquely Chinoy food featured soon :)
Never bothered cooking with either balut or penoy as we just eat them as is..but this gives ideas. Thanks!
I've never steamed them before. I've made similar ones, which I baked them instead. It's cool that there's a recipe to uses the eggs than just eating it the way it is after its been cooked.
honestly i feel like this thumbnail/title combo have the potential to go viral just without the quotation marks
I love watching your videos when they first drop, but I like waiting a few hours even better so I can read the comments.
As a vegetarian, I'd love to hear more about the tofu that looks like goose skin
Try looking up 'tofu skin'. It's a common thin roll wrap used for dimsum and other things. There're YT vids showing how one could make some at home. Not that hard to make too.
Are you thinking of Saitan maybe? That's often processed to look like duck/goose/chicken skin
@@Albinojackrussel I think they mean something like inari or similar rather than seitan, which has a much different texture 🤔
Its much thinner than inari! Tofu skin is made by skimming the hardened layer at the top of soy milk. They're delicious and can usually be found in the refrigerated section of asian marts. I would say the texture is much firmer, almost like if paper was edible and had a leathery texture.
It’s bean curd, they come in sticks and sheets, literally the best
Now I know why, when I used to get shipped random items from Chinese vendors off Wish without even ordering anything, that I got a battery powered "egg scrambler."
It was essentially one of those battery powered pocket fans, only it came with a soft plastic rod with a split in the end, that plugged in where the fan propeller would go. The picture instructions showed someone puncturing the end of an egg, then the whisk thing being put in the hole and the fan being turned on, and then the egg in a steamer basket.
Why do I look for these mouthwatering videos when I'm hungry.
Wow this process is crazy, thanks for the vid
Those eggs look like doing golden eggs the easy way. You know, the whole "Shake the heck out of an egg so its yolk explodes and begins to mix with its white, so when youu hard-boil them it comes out golden yellow" egg
There was a kitchen gadget Taras Kul reviewed
@@fruityautism haven't heard that name in a long time
@@563spaceman there are a lot more great RUclipsrs I watched back in 2016-2017 that I don't know the name of. Those were the glory days. Gameplays, product reviews, independent animation series etc
The dog is adorable.
做得非常好👍
Your dog is adorable! Also thank you for explaining this.
I wanna make these just to freak out my mom next time she asks for hard boiled eggs lol but the stir fry looked seriously good
why fidget with egg shells if you're going to cut them up afterwards? You could steam in a normal dish/bowl just as well, no?
Yep, you could totally steam them in a bowl if you're going to cut them up! Putting them back in the shells can be nice to get that visual if skewering them & grilling them... but yeah, if stir frying feel free to forgo that whole step. Was going to have a note on this but you beat me to it :)
Under rated channel af
Amazing new way to experience eggs thanks!!
I knew about the spinning gadgets and thought I was gonna be so correct when you busted out your newest unitasker (since the crinkle cutter got promoted) I guess a squeeze bottle might be an idea?
“Mr. Rooster’s just firing blank”
Im dying 😂
4:26 .... That's the technique I thought this video was covering but boy, oh boy! Was this one a treat to watch till the end. 🤩🌟😍
This was really cool!
I discovered this technique coincidentally from my curiosity by shaking an old egg. Also, in Thailand, these eggs are sometimes sold as "roasted eggs on skewers" by vendors. I'm really sure that roasting process is just to keep the eggs warm.
I lived in Thailand for 8 months and they were my favorite snack (especially on a long bus ride). A Thai person told me they shook the eggs and poured in the seasoning. I think the roasting process actually cooks them because one time I insisted on buying a stick (3) but they weren’t quite done. Thoughts?
Seems like so much work lol But glad to see another use for the cumin lamb seasoning that I learned from you.
Thats super neat! I figured it was just that trick where you shake the hell out of the egg to scramble it before you steam it.
I'm new here and I immediately know you're a good cook when I saw your wok and it looks like it was used for a shield by a spartan warrior in a thousand battles.
I find it amazing what the Northeast Chinese did with the Penoy. Here in the Philippines it's almost always consumed these days as "toknene", or deep fried in an orange batter. I can't even remember the last time I ate a penoy as-is, hard-boiled out of the shell.
I love the taste of balut but I never look down directly at it whenever I take a bite. It freaks me tf out lol
@@popojelly1895 I stare directly at my balut's baby duck head as I chomp down, only way to respect its sacrifice.
Is your puppy trying to lick the delicious smell of the food? Soo cute ☺️
Thanks for picturing some of my video, nice JOB.. Godbless
Thanks for the footage! Hope you were alright with the credit and link :) It was super difficult to find a good visual for that bit, your video was a god send! Really interesting too
Looks delicious!
…The Chinese are the OG foodies and gastronomists
My Filipino friend pronounced it "baloot". A lesser known kind of balut is quail balut - damn nice tossed with tamarind sauce and a bit of Vietnamese mint (rau răm).
Yeah it's definitely pronounced like that ..also I've been told it's spelled balot by my Filipina friends
Yo this was dope thank you
This is really cool!
If you can, please do some ShanXi cuisine (山西) if you have the chance/effort. I love my home province and their plethora of flour products. I would love to hear what you guys have to say about the food from my home province and my home town (大同).
We'd love to do more northern food, but we need to go there and research first. Been meaning to go up t Henan, Shandong, and Shanxi, but the situation of random covid outbreak of the past year and half makes travelling tricky, had to pick destinations at the last minute. Hopefully we can do a deep research trip year end or earlier next year.
What's th taste of these like, and the texture? I have an intense loathing of the texture of boiled egg yolks (or really any egg yolk that's cooked to that light yellow colour) so is this anything like that?
It kinda taste like egg white but a hint of savoriness and alkaline, and it also got a "pop" when you bite into it, it's quite firmer than egg white. It'll get darker and greener as you put more alkaline in it, the texture will get firmer, and the taste of alkaline would be stronger.
i feel so proud of myself for having guessed that little egg centrifuges are in fact a thing. that's great
Holy cow I had no idea how exotic Italian cooking was!!!
In my country, we copy Thailand (supposedly) and grill the eggs over coal, with the shell on. Then crack them and eat straight up, dipped into a mixture of salt+pepper+a small squeeze of kumquat (or lime). Much like how we eat bah-LOOT.
Combodia?
Huh, Thai here, never had it with dipping before. Usually, they're grilled pre-seasoned with salt, pepper, and msg, so I just eat them out of the shell.
@@AS-jo8qh Vietnam
@@ItsPForPea Yeah, I've never seen them in Thailand myself. But when sold on the street in Vietnam, they're advertised by vendors as "Thai-styled grilled eggs", so I didn't know how authentic that claim was. Hence the "supposedly" ¯\_ʘ‿ʘ_/¯ The dip used is a very common Vietnamese condiment though.
Before watching, my theories are:
A. Poking a small hole in the shell, draining, mixing, and pouring back in to cook
B. Using centripetal force to spin the egg enough to thoroughly scramble the insides before cooking.
Edit: okay so I was right except for the lye
Really interesting!!
Gonna go trick my whole house with these forbidden crinkle fries
In the 70's, there was a small 'in shell egg scrambler' that had a metal wire that was at an angle to the body of the unit. You pierced the egg with the metal wire until the egg shell was seated, then hit a button and the wire spun around inside the egg essentially scrambling it. Since the hole was so small, you could just boil it in some water with vinegar and it wouldn't blow out.
I imagine it's done like the raw egg in sleeve like the videos on reddit from years ago
Yea, if it weren't for wanting to add the kansui, I'd put it in a stocking or sleeve and spin it so you get the full shape instead of one flat side.
That wok looks really nice. Very nice wok.
OH MY THAT SCHNAUZER IS ADORABLE
I love eggs all ways, but I still find it hard to get in the headspace of the first human who thought "I'm going to eat this gel-like substance from inside this ovoid shell which just popped out the back end of that chicken". Thanks for another interesting video! 😁
That 1st guy was probably being very, very hungry.
Compared to what that first person usually eats, an egg would be heaven.
I feel like ancient ppl eat eggs before they could think about that stuff, just as animals do
In Vietnam, after boiling the mixed eggs, the street vendors will actually put them straight away on the stove to grill, shell and all.
You can also put them into an air fryer to duplicate said process.
I really want to try that out
3:13 I LOVE your Balcony! It's so Blade Runner and (new) Total Recall cool..
Take an egg, put it in a sock, and spin that fluffers fast af. It'll mix in egg and you'll have a scrambled hard boiled egg
yeah, that's the way i learned to do this as well. sling the egg in a sock method.
@@BenjiSun
Is there a step I'm missing where the yolk gets removed? Because I'm not sure how the answer to the question can be "before the kitchen" if it can be made with totally normal eggs. Like, it seems like the purpose of the alkali is to get rid of the yellow yolk color, isn't it? And like, even if a rooster never fertilizes a hen, she still lays eggs with yolks. I'm probably thoroughly overthinking this hahah
those egg-fries are the best thing ive ever seen
Oh wow. These look interesting! And I'm excited for some north eastern cuisine (I don't know why; it seems so rare that I find it really interesting).
NO YOLK HAIYAAAAAAAAA
Oof I'm so sick of this Nigel Ng obsession. He has no concept of creative cooking. It needs to follow his gran's recipe or he loses his mind.🙃
Uncle Roger isn't the only person that says 哎呀... 哎呀。🤦♂️
0:12 immediate theory: they shake the eggs REALLY HARD until the yolk mixes with the eggwhite
They have spinner gadgets that basically do that, so you’re not totally wrong! You can do something similar with a stocking as well by winding the sides a ton and then pulling on both ends to make it spin. It wouldn’t be seasoned, but it would still be basically homogenous if you shake/spin it well enough. :)
this invention attracts me much more than food foams. thanks for another educational and entertaining video. hope CoViD-Delta isn't too bad where you are.
Not worth the effort
This is very different to when I make boiled scrambled eggs. I found a source one day that had a PCB pipe where you’d pad the eggs. Thread a string to both ends of the pipe, twist the string to add tension… then pull, relax and let it twist again. Repeat a bunch and you scramble the insides. My cooking takes longer with some techniques but I love how it comes out.
Using a light or spinning the egg on a surface will tell you if it’s scrambled. The yolk makes the egg offset so you can tell how it spins after it’s blended.
That kitty plate is sooooo cute 🥰
너무너무 신기해요~~~so amazing~~~
I saw a video a while ago showing you how to do this, but it didn't involve breaking the shell at all. In the video I saw, they put the egg in a tea towel, wrapped it up, twisted it, then pulled hard on it to make it spin, and twist the towel in the opposite direction. They did this a bunch of times really hard, and it basically scrambled the egg inside the shell without having to break it. It seems like that version would make it less of a pain for whoever is cleaning the dishes afterwards.
thank you
I remember doing this decades ago as a kid using a sewing needle and draining it with a smaller hole for easter eggs... never thought of cooking them and eating them...
We lived in Guangzhou (not too far from you) for a couple of years. What an adventure! We were on the 14th floor. I did not ask permission, bought a small kettle type grill from B&Q, set it up on the balcony, and grilled wings, ribs, and shoulder. However, each time, the smoke came through the closed patio door, and you could smell it even out by the elevator. I came to the conclusion that I must move my grill either up on the roof, or down to the courtyard. Each had its own set of problems, so I had to stop grilling.
I feel like i discover a new Chinese egg everyday
This is crazy but pretty dang cool
That dog is adorable
Omg the doggie's tongue at the end is soooo cute.
You seriously murdered that "balut" pronunciation. haha
This is cool. Personally I would love to do that but it takes effort to do this (kinda) so I’ll just stick with some egg mayo or egg stir fried with tomatoes. My fam is from Southern China so I don’t see these kind of stuff often. Never knew it existed before this but the stir friend looks great.
i remember there was a similar thing to scramble an egg so the egg wont have a distinct seperation between the yolk and the egg white. you just use a kitchen towel, put the egg in the middle of it and roll up the towel, hold both ends and spin it around back and forth so the egg will get broken down by centrifugal force. this breaks down the yolk and makes the egg mix with itself. and you dont even have to open the egg. really clever.
Thank you so much for sharing -love this recipe. Have a question for you ,what about preserving chicken eggs in a salt water brine was star anise? Have you done that before and if so did you use 白酒
? And how long can I keep the eggs? Because I have a water sealed fermentation crock I'm having a problem finding recipes
Mr Rooster just firing blanks HAHAHA! love the cooking this channel
As someone who doesnt like yolk in hard boiled eggs this seems really interesting. Its effectively a steamed omelette.
This process can also be done with the egg centered and secured with rubber bands inside a wide cloth. It is actually possible to spin them quickly enough to mix the white and yolk together by twisting up the cloth and pulling the ends unwinding it rapidly scrambling the inside
Very interesting
Nice!
Would love to see a video on Tudou si (sichuan shredded potato) Had it the other day and it was amazing. Served cold with raw garlic in some kind of sauce with chilli (not quite sure) Not sure if this is the correct way but I really would like to know how they make it in chengdu and around!
When I saw the thumbnail and the title, I thought: "Simply shake the egg really hard before boiling!"
I thought you were going to tell me this was a Chinese version of the trick a French chef taught me, where you trap the raw egg in a towel with a couple rubber bands, twist the towel and spin the egg fast enough to break and mix the egg contents, giving a hard cooked egg a homogenous appearance. It's interesting how different we are and yet how similar we are.
Looks so nice and healthy. MSG - hello there!
Here in the philippines, we just eat balut penoy with salt and sinamak ( spiced vinegar)
Aw puppers was tasting the air so wholesome.
4:24 I remember wanting one of these gadgets. Definitely would be a time saver
WOAH i never thought you cook on your balcony. sheeesh. i always thought this was your garden or something
You need to check up real estate price in China, especially those "big cities", it's basically impossible for a middle-incomed family in China to get a garden.