Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.
I'm jealous you can watch the rest of his first time! He's awesome. You can feel his passion in every video - he also has lots outside of Food52 so don't stop there
I appreciate that Lucas explains the purpose of each step, it makes a huge difference in learning the recipes because you can trouble shoot if something goes wrong and make adjustments.
Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher: knowledgeable of both recipe context and technique, super-articulate, personally winning.
Lucas knocks it out of the park again!. Never heard of either dish but will try them both. Not many Hunanese restaurants around here. I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. (Mom loved runny yolks and snotty whites, yuk). The golden coin eggs are a simpler version of Pepin's Eggs Jeannette. For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure to crack the entire shell and loosen it. Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. I can usually pull off all the shell in 2 or 3 large pieces. Works for eggs as fresh as I can find them and older eggs too. For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. The blade is dull with a thick, wedge cross section, 1/4" tall and 6" long.
My mom's favorite food was eggs. How I wish she were still here, as I know she'd love, love, love both of these recipes. _Miss you, Mom. I'd have made both of these for us, and we'd have had such a great time together._
What an incredible video! I loved learning two different ways to prepare fried eggs with Lucas Sin. The combination of sweet and sour, along with the golden coins, is simply genius. This episode of Food52's Why It Works is a real cooking lesson! 🥰🥰🥰🥰
Both recipes look devine! I’d like to try them. I can eat a fried egg any way as long as the white is fully cooked. A boiled egg is my fave way to cook eggs.
i made the gold coin eggs today. they banged so hard, kept going back for more. even the parts of egg that were just the boiled egg whites were very very good. i would recommend making these.
thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water
Looks delicious. Not like anything I’ve seen before but something I’d like to see often, especially the braised fried eggs. Sadly, I don’t have a wok or the space for one so I’ll have to kluge it together somehow.
It's funny, when I was little, every day for breakfast my mom would make me two "eggs with eyes" which is basically just sunny side up eggs, in English. But I always asked her to make me "one-eye eggs", because I wanted one yolk whole and still runny, and the second one to be broken and fully set. Both are great in their own way.
I’ll have try cooking this later in the week; looks delicious. Made the Golden Coin Eggs and it was delicious; can't wait to try the Braised Fried Eggs.
I love how you cook and how you explain how you cook. Why do I have to chase you all around the internet? Please, get your own channel! I need to more content!
Surprisingly, we have a similar dish to the first one in Thailand. It's called 'Kai Look Koei' or Son-in-law eggs. But instead of braising sunny side ups, we use fried boiled eggs with a similar sweet and sour sauce.
Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.
I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.
8:35 I've always found steaming eggs to be the most reliable method for cooking eggs in the hardboiled style. ruclips.net/video/xUHKpHek2E8/видео.htmlsi=XeBHLXD_rRvrKwVq I also like to use the 'love tap' to pop the membrane before cooking ruclips.net/user/shortsytDKfyUXD-M?si=p0_1-sldRw2hPHoj
It is very hard to do simple things well wit minimal movements(stylish). You are a wonderful teacher. Please show how your supervise your staff cleaning the work bench thoroughly ready for the next meal. Realty is sometimes everyone may skip out 2-3 days or more. Not cleaning well is sickening when one coming home very hungry. HELP MAAAAAA. One more thing. Cleaning properly well saves a lot of arguments. Rolling pin job or shooting sharp tongue or both..
Asian style crispy eggs are the best eggs, but sometimes the oil splatter with this cooking style is outta control, you gotta watch out if you're doing it at home (and keep kids WAAY away when cooking this way)
1:38 not only does smoking oil smell and taste bad but it's bad for you, too! inhaling the smoke leads to lung cancer and eating it leads to stomach and colon cancer. lovely recipe, Lucas!
I have always had a term to describe what you call those crispy fried eggs, ruined. I grew up with fried egg gently cooked. Any brown was a miss and we would cut off and throw away that bit. I was shocked to see eggs in Mexico and Asia purposely done this way. 😆I do still prefer eggs unfrilly. I just learned to avoid ordering an egg on top in an Asian restaurant. The sweet and sour sauce does look good though. I would try that if I had a chance.
am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
i would literally watch a video of lucas reading a dictionary. his approaching to cooking and teaching is second to none
you are a lame LOL
Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.
First video I’ve seen with Lucas Sin. Will be looking up more. What an excellent teacher!
This is one of my favorites
ruclips.net/video/1o2ctiHHkfY/видео.htmlsi=Z0ixeg_-BXpVowgQ
Playlist with a bunch more. 😊
ruclips.net/p/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=FvpJcgs5sdIGv87O
You're in for a treat.
I'm jealous you can watch the rest of his first time! He's awesome. You can feel his passion in every video - he also has lots outside of Food52 so don't stop there
@@johndoe09876 I'm so glad someone found my playlist! Lucas is AWESOME!! 👌🏻
I appreciate that Lucas explains the purpose of each step, it makes a huge difference in learning the recipes because you can trouble shoot if something goes wrong and make adjustments.
Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher: knowledgeable of both recipe context and technique, super-articulate, personally winning.
Constitutionally adverse?!😂😂😭
🙄
Crispy fried eggs are the bestttt. Gonna make these two with rice for sure
Lucas knocks it out of the park again!. Never heard of either dish but will try them both. Not many Hunanese restaurants around here. I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. (Mom loved runny yolks and snotty whites, yuk). The golden coin eggs are a simpler version of Pepin's Eggs Jeannette.
For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure to crack the entire shell and loosen it. Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. I can usually pull off all the shell in 2 or 3 large pieces. Works for eggs as fresh as I can find them and older eggs too. For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. The blade is dull with a thick, wedge cross section, 1/4" tall and 6" long.
I feel like this guy is modern day Martin Yan. Entertaining and knowledgeable.
Lucas you’re the best ! I do not take these videos for granted ❤
My mom's favorite food was eggs. How I wish she were still here, as I know she'd love, love, love both of these recipes. _Miss you, Mom. I'd have made both of these for us, and we'd have had such a great time together._
my eyes leaked reading this! the very special joy of food shared.
Chef Lucas is back! The explanation of the dish is so so good simple way nothing fancy but still find new way to show us eggs lol
Learned much. New influence. Gratzi.
All my life I’ve been making He Bao Dan (荷包蛋 ) without a sauce. This takes it to the next level. Thanks again Lucas 🙌🙌
The G.O.A.T is BACK!! 😎😎😎😎
Fried & braised eggs are the best eggs! I love them with sambal rather than sw&sour, but either way, soooo good
I could watch him teaching cooking ALL DAY
What an incredible video! I loved learning two different ways to prepare fried eggs with Lucas Sin. The combination of sweet and sour, along with the golden coins, is simply genius. This episode of Food52's Why It Works is a real cooking lesson! 🥰🥰🥰🥰
Both recipes look devine! I’d like to try them. I can eat a fried egg any way as long as the white is fully cooked. A boiled egg is my fave way to cook eggs.
You have helped me understand how to prepare my everyday asian style dishes.
The dishes look delicious, thank you for such a great video.
I’ve learned more from Lucas than my entire sophomore year of college
i made the gold coin eggs today. they banged so hard, kept going back for more. even the parts of egg that were just the boiled egg whites were very very good. i would recommend making these.
My mind has been absolutely blown.
I've never seen anything like either of these dishes before. They both look delicious. I'll be giving them a go.
Amazing video; brilliantly instructive Lucas! Love his videos; please keep them coming!
Every time Lucas said "longyao", my head shouted out Chinese Cooking Demystified's saying of the word ha ha ha.
Lucas get out of my head lol I was thinking about sweet and sour eggs yesterday ❤❤❤❤
Yummmm. I am DEFINITELY trying Golden Coin eggs 🥚✨
Sir, you are the reason I subscribe to this channel. I trust you will have your own venue before too long.
Never seen Golden Coins -- super technique and very beautiful
"This is what I stand for: Taking yourself too seriously when you do simple things that everyone else has been doing for a very long time"
or how to eat good on a budget
Thank you Lucas!! Fried eggs have beautiful unique flavor as delicious as anything else you’d brown for flavor. These recipes are a must try.
Wow that Golden Coin dish is so interesting
I learn *so* much from any video with chef Lucas!
I hate runny eggs so I'm 100% with you on these recipes.
Thank you for the innovative ways of cooking eggs. I love it.
dude i love this guy
i see lucas, i click. def wasnt aware of the gold coins but its a super cool concept
This is the most badass cooking vis I've seen in awhile. Wow
Really cool video. Thank you for the recipes
Only reason I subscribed to channel ………LUCAS 🥳💞🤜🏼🤛🏼❣️
AMAZZZZZING👏🏻👍🏼🥂
Babe, a new Lucas Sin video dropped 🎉
The fried egg seemed cool so I tried it out. Made 6 ate 6.
I'm making the fried egg coins now - thank you !❤😋
I am doing the braise for sure! Thanks.
thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water
Nice!!! 👍🏽
I think we’re all patiently awaiting the Lucas Sin x @chinesecookingdemystified collab
My fav chef is here!
Looks delicious. Not like anything I’ve seen before but something I’d like to see often, especially the braised fried eggs. Sadly, I don’t have a wok or the space for one so I’ll have to kluge it together somehow.
Wow😮
We love your Lucas
Yes, Lucas!
It's funny, when I was little, every day for breakfast my mom would make me two "eggs with eyes" which is basically just sunny side up eggs, in English. But I always asked her to make me "one-eye eggs", because I wanted one yolk whole and still runny, and the second one to be broken and fully set. Both are great in their own way.
Lucas my man always nice to see your videos.
As much as I absolutely love this chef… my eyes are always fixated on the bear in the background. 😂
Oh heck yeah, I love this idea of double cooking eggs.
13:55 was so cute lol
I am very hungry now......
Use that Canto Lucas.! 🎤🎤
A very important &useful recipe especially in this inflation period. 😂 Yummy & nutritious too
Lucas is really carrying this whole channel on his own!
Lucas is definitely a good compliment to Food52. I’ll definitely watch him.
I would love to try this with chicken.
I’ll have try cooking this later in the week; looks delicious. Made the Golden Coin Eggs and it was delicious; can't wait to try the Braised Fried Eggs.
I love how you cook and how you explain how you cook. Why do I have to chase you all around the internet? Please, get your own channel! I need to more content!
12:55 "long yau" gets your wok ready to cook and quite nonstick.
In Cantonese, it literally means to swirl or swish oil.
I’m shocked that Lucas is sharing a recipe that my grandma makes all the time!! This is real home cooked Chinese food
Surprisingly, we have a similar dish to the first one in Thailand. It's called 'Kai Look Koei' or Son-in-law eggs. But instead of braising sunny side ups, we use fried boiled eggs with a similar sweet and sour sauce.
delicious
Volunteering to be a taste tester.
Even if you don't like eggs just watch for the wok technique alone is worth it
Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.
What dish does he use to plate the braised fried egg @ 7:05 -ish?
Great timing, given the recent avian flu outbreak.
For the egg coins... Try freezing them prior to slicing?
In Indonesia, my family used to cook first menu
I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.
7:17 I was so scared he wasn't going to scrape the rest from the pan
17 minutes for frying eggs two ways is impressive
Roll the chilled cracked shell for easy peeling.
8:35 I've always found steaming eggs to be the most reliable method for cooking eggs in the hardboiled style. ruclips.net/video/xUHKpHek2E8/видео.htmlsi=XeBHLXD_rRvrKwVq
I also like to use the 'love tap' to pop the membrane before cooking
ruclips.net/user/shortsytDKfyUXD-M?si=p0_1-sldRw2hPHoj
The shanghainese version of the braised fried egg is similar, but a lot more simple: scallion, light soy, dark soy, a little sugar, and eggs.
"tldr; do this with your wok, things won't stick" LOL
An egg's biggest point of weakness is the air pocket, which usually ends up on the wide end of the shell.
Filipinos will call that fried egg a classier version of tokneneng.
It is very hard to do simple things well wit minimal movements(stylish). You are a wonderful teacher.
Please show how your supervise your staff cleaning the work bench thoroughly ready for the next meal.
Realty is sometimes everyone may skip out 2-3 days or more. Not cleaning well is sickening when one coming home very hungry. HELP MAAAAAA.
One more thing. Cleaning properly well saves a lot of arguments. Rolling pin job or shooting sharp tongue or both..
Telur kicap
"...glaze that egg..."
- Lucas Sin 2024
Asian style crispy eggs are the best eggs, but sometimes the oil splatter with this cooking style is outta control, you gotta watch out if you're doing it at home (and keep kids WAAY away when cooking this way)
Indeed! That’s why it helps to cook this in a wok. The high sides of a wok reduces the amount of splatter
Shoutouts to CCD and their long yau "copypasta"
🥰😍😍🥰😍😍😍🥰🎉🎉🎉🎉😅😅😅😅😅🎉🎉🎉🎉
are the people in the background doing anything or just looking important?
1:38 not only does smoking oil smell and taste bad but it's bad for you, too! inhaling the smoke leads to lung cancer and eating it leads to stomach and colon cancer. lovely recipe, Lucas!
I have always had a term to describe what you call those crispy fried eggs, ruined. I grew up with fried egg gently cooked. Any brown was a miss and we would cut off and throw away that bit. I was shocked to see eggs in Mexico and Asia purposely done this way. 😆I do still prefer eggs unfrilly. I just learned to avoid ordering an egg on top in an Asian restaurant. The sweet and sour sauce does look good though. I would try that if I had a chance.
am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...
There are 0.23 grams of sugar in an egg white. You cannot caramelize an egg white. You're thinking of other browning reactions, not caramelization.