$2 Egg Vs. $95 Egg

I imagine you would it taste like what you need based on the tea egg theory you would taste like the things that you're surrounded by so you actually just tastes like me that is probably the most gross thought I've ever been subjected to this is an episode I never would have imagined we would do yeah me neither but I'm thrilled that we're doing it today we're having three eggs at three drastically different price points to find out which egg this is the most part of it has given price point what do you love about eggs I love how like when you cook them and you mess up you still have to puke and eat like you can try making an omelet but if you mess up you just got scrambled eggs things are also kind of cute but some eyes on egg you got toka peas - what you know what Togepi is no took a pre excuse me I'm cool I typically hate your puns but I feel like today yeah today's your day and I'm letting you have it so you're saying to Andres Oh looks like we're all joining in on the fun today exactly hi I'm David Wong I'm the chef and also the co-owner of loud house tray food we are serving hi one is inspired Street food today I gonna show you guys how we make the oolong tea flavor X sea flavor eggs spin around for centuries for a peasant people they can use a little bit of the tea leaves marinade into the eggs so they can get a taste of the premium team so it's kind of more about making a little bit of ingredients go a longer way exactly the first step is for you the eggs for 10 to 12 minutes and then you have to ice that right away so it doesn't overcook here on the surface for a couple of kinds but lightly then you have the pin chip because we want to get this pipe where a pattern on the surface of the eggs while the eggs cooling down then we do the marinade we use 12 different spices cinnamon sticks star anise search 1 peppercorns then we dump the eggs into the juice and the lettuce set for 12 hours what can you tell me about the little mascot guy he's a hoodie monster this little thing loves to eat one day he even like he got so hungry a part of himself if you consider yourself well funny that you call yourself a long time sometimes I feel like I could just take [Music] you got this dope ginger line made we do yeah that's chia seeds chia seeds I'd be careful here because they're filled to the brim [Music] it's kind of like I spilled some of my ginger ale in my lemonade this is quite good oh yeah I love these credibly little lines here I'm definitely getting dino egg vibes off of this like Jurassic Park oh yeah I'm like having a wave of memories come across me right now at school with all the kids being like what's in your lunchbox I'm like I don't know how to describe this to you but uh it's a tea egg it smells not that great but it's amazing look at that cross-section yeah there's like a gradient here you don't see the flavors as they penetrate slowly today I wish I could buy 12 of these at the grocery store I want to live in this egg this egg is perfection per baguette Shawna little melt it I don't know why I thought you're gonna say it but her packed in like a doughnut you got like three words one egg go excited exceptional yummy place do you know let's do it well I am is with me Adam Oh huh he's having enough eggs he tells just by looking at him what did that mean I really enjoyed that egg I read that in Taiwan you can just get those at 7-eleven I want that in America it is time for hey give it to me I'm ready for a hard-boiled egg fell I'm excited to hear this egg bag you know that dog egg let me see my back dr. Seuss when he made green eggs and ham it was actually a bet that he could make a book under 50 words really who is the idiot who didn't think dr. Seuss could do that so we're on our way now to Connie and Ted's here in West Hollywood and they're gonna be serving us the peekytoe crab and lobster omelet peekytoe that is I was just imagining us you know they'll shoot and you got a stinky toe sticking out that's what I was expecting that expecting ah welcome to Connie and Ted's my name is Sam Baxter I'm an executive chef here kind of like a New England style seafood house today we're preparing one of our brunch dishes he could tow crab and Maine lobster omelet what is peekytoe it's a crab it's actually a bycatch from the Maine lobster Minh flavor is kind of similar to Dungeness crab so it's an omelet that has the thing that you primarily catch the lobster and sort of the byproduct all in the same day one little egg bundle they're hand-picked shipped directly from Maine to our doorstep here the first thing we start with is cooking lobster about seven minutes for a pound and a half I sit down in the salted ice bath which helps kind of retain the flavor take it out of the shell once meat is out we warm it up and a little bit of salted butter and then add your shellfish in and pull it back off the heat and then the time it takes to make the omelet your crab and lobster will be heated through just right and the restaurant here we use a hand mixer incorporates a little bit of air we'll add the eggs in there give the pan a good shape with spoon our crab and lobster in there roll it up and then we have our lemon beurre blanc that's on the side mix that with little bit of chive chervil and tarragon smoothing that over the top garnish with a little bit of chervil and kind of hard to beat I'm having a mimosa because Sam recommended it he's the best and I'm driving so out from water you have a taste I like that smell that you get when you drink it Cheers [Music] I'm gonna cut mine cuz I'm not an animal like you look vomits are soft enough that all you need is a fork oh alright ready [Music] Wow I have one word describe homilies ready for this pillow - heaven this balance of flavors is really truly one of the best we've had on this show all the levels of taste that you want you know the bright notes and the deep notes but there's multiple representations in each it's all just a symphony for your mouth perfectly said we can all agree that Adam is the egg of this dish he's just that damn sack holding everything together you're the lobster in the crab and I'm the beurre blanc everything that makes coming back for a second bite I just want to finish this omelette yeah give some to Adam I get one more bite okay I get one more bite one bite I know it's not one bite here Adam I want one less he's sick all right let's go okay let's go best bite of the day t Quito you know peaky autocorrect of perking on my phone is that the iPhones decision or is that based on your usage of the word perky so what do you think about the omelet that might be the best element I've ever had all the ingredients were in perfect harmony you know harmony in Korean harmony is grandma yeah that's all my heart Monet's all right you ready for an overeasy egg fact let's meet with you yoga the older and egg is the better it floats because air gradually gathers within the shell as in egg ages kind of a dead body okay season two has been the season of gold and caviar but we're going throwback today we're going back the truffle baby oh my god [Music] I'm Josiah Citrin the chef and owner of Malisse restaurant in Santa Monica a Malisse restaurant it's a contemporary American restaurant was French influences today I'm going to be preparing a truffled egg dish I was inspired by a style dish had in France the flavor just matched perfectly together the egg really absorbs the flavor of the truffle yeah certainly should be did you know is gonna go into it you know crack it open the yolk is gonna run out and they have brioche to stop it all up we you the farm-fresh egg from a biodynamic farm in Simi Valley what's the difference from your ardent variety a grocery store egg to this I just think it's based on the diet the chicken as they move it around the farm all day so the egg is being seasoned inside the chicken inside the chicken so the first thing I'll do is I'll crack the two eggs separate the yolk from the white you know season the white I'll whip it put the whites in the mold indentation a dimple to put the egg yolk in put a little truffle oil little sea salt little black pepper cover that what's the rest of the egg whites you know I'll just pop it in the oven for seven minutes and while that's in the oven I'll be reducing some chicken stock truffle juice mushroom stock and then I'll finish it with butter chives parsley shallots Dutch lemon that'll be the sauce and then while the other sauce which is truffle juice brown butter and cream it'll be a frost a foaming sauce how many truffle eggs do you sell in a week or in a day 20 to 40 a week people love this people love it it's very popular dish [Music] can I just say this is the dream being showered with truffle sure that's the dream yeah for me at least I love truffle I don't like what this shows done to you I can't believe though that we've really gotten to this point where this is like almost normal fluffy white perfect egg it smells so strong you got to be really careful you know when you're in chemistry lab and you waft you don't want a chloroform yourself you know Stephen actually used to be a chemist chemical engineer and I think that is the most interesting thing about what - Oh buddy I'm monitoring your truffle it take do not hog very surprising that is the best way to eat truffle and check this out we've got the cutest piece of toast in the world here like Johnny Bravo toast and eggs toast egg you gotta get truffle in there here you know when you make a half-court shot and you just have that immense feeling of joy looks like there's a very flavorful yo this is not your common chicken that the co came from mmm me and you we're to lay eggs things that I would lay would be way tastier why is that cuz I'm like a fatted calf you just eat I'm not working out but that's not how the most delicious meats are made the most delicious meats are from animals that move around so that the fat can integrate with the muscle that's why I would be more delicious than you how can you rock-climb I do many physical activities many eyeball Steven ball hard Steven stock on the day probably the happiest I've been in an episode of were that ever I just love eggs truffle has like the ability to spread it through a room like a fart well it's the best fart I've ever spelled and boy have I smelled some farts [Music] Wow yeah flashback season one when I took you on five truffle adventures I think that truffle egg was my favorite truffle thing I've ever eaten which egg was the most worth it and it's given price point honestly this is the closest it's personally ever been for me and a worth it episode Connie and Ted's was a really great omelet that might be one of the best lobster deals in Los Angeles but I think that edge for me goes to loud I kind of style myself as an old man kind of curmudgeon eating a whole hard-boiled egg that's been sitting in tea and spices for 12 hours really just speaks to my personality truffle egg everybody knows I love truffle it's pungent in the most delightful way but I gotta say Connie and Ted's is buying worth the winner it was like biting into a heavenly plout of egg Adam what was your most worth it oh and that's a wrap on eggs you're watching Always Sunny in Philadelphia it's a character named Gail the snail that goes with me yeah I have a lot of saliva not my fault that when I see food that lands in my mouth are activated oh oh yes

Channel: BuzzFeedVideo

Views: 19,703,695

Rating: 4.8530068 out of 5

Keywords: worth it, cheap vs expensive, egg, buzzfeed, $ Vs $$$, connie and teds, lao tao, tea egg, truffle, melisse, food adventure, omelette, pun, cute, tasty, buzzfeedvideo, worth it season 2

Id: JM1Qgsh2rn0

Length: 12min 48sec (768 seconds)

Published: Sun May 07 2017