- Hi, I'm Beryl. And the theme for today's
video is egg dishes. And before we get into
it, I just wanna say this, I had an overwhelming amount of chicken egg dishes recommended, and not a one fish egg dish, insect egg dish, I think
I saw one salted duck egg, but that was it. You guys, there are more than
just chicken eggs out there. So, I almost would say like, this is the chicken egg episode. The artist today is Julia Hendrickson. She does these really cool watercolors and then she puts salt on them and then kind of lets the
paint do what it will. And it ends up with these
kind of arctic landscapes. I really, really like them, and I was excited to have
her submit some pieces to be in the backgrounds today. I wanted to let you all know
that Book Club is happening. I'm letting my sister borrow the book. So I will put a photo up. We're reading, "The
Unwanted" by Don Brown, and he is going to be joining
our Book Club on April 17th to talk about the book
and about illustrating it, which I'm so excited about! This is really, really cool. I picked this book
because it's been 10 years since the Syrian War started. So I thought that this
would be a good book to read to just talk about and
remember the experiences that people have gone
through over the past decade. With that, let's pivot aggressively and start making egg dishes. (Beryl chuckling) (playful music) - Hi, my name is Megan. I'm originally Irish, but I live in Hampshire
in the UK at the moment. So the dish I wanna share with you today is called dippy eggs and soldiers. It's a beloved childhood classic. I think you'd be hard pressed
to find someone around here who wouldn't know what it is. It's a soft boiled egg. (pot clanking) - [Beryl] Son of a b***h. (pot clanking) (water trickling) - It's a soft boiled egg. You lop the top off the
egg and you get some toast. You butter the toast, cut it into strips. I like to make the strips
about the size of my thumb 'cause I find that, that goes into the top of the egg nicely. And then you just dip the
toast into the egg, done. The flavor is kind of
like a cacophony of salty, and fatty, and velvety, and really rich. It's three really simple
ingredients allowed to shine and allowed to be just what they are. My Nana told me that when
she was young during war time and there was a ration
thing that everyone got, if you were lucky, one egg per person per week in your rations. So if you got a chance to
actually have your egg, you know, your one egg,
you wanted to make that egg sing as much as you possibly could. So things like dippy eggs
and soldiers happened where they became a spectacle or an event or something to enjoy
rather than just, you know, a scramble or a fried egg. Whenever I feel sad or whenever I wanna
think of my grandmother, I have a dippy egg and soldier and if you can have something as simple and easy to pair with this which gives you such
an emotional reaction, I think is a really special thing. - So this is my first time
having a soft boiled egg. I dunno if you could tell by my inability to cut the top off of it. (upbeat music) (Beryl muttering) (Beryl giggling) I also didn't have a soft boiled egg cup. I think this might be
a wine cup for a baby. I'm not sure. Whoa. (toast crunching) It feels a little naughty
to have yolk like this. (toast crunching) It's so rich and yummy. Whoa. I really liked what Megan was saying about how during the war,
when eggs were rationed this was a way to really
let the dish itself shine. And I totally understand
what she means having it. Like this is a very different experience, eating an egg like this
versus eating it in an omelet. It's all about the egg. I think a lot of people get really nervous about salmonella with undercooked eggs. I dunno, I'm not worried, but maybe that's famous
last words, we'll see. (toast crunching) What do I do with the
white that's on the inside? Should I get a spoon? I got this very tiny spoon. Well, the egg white is cooked. So I feel like this
was a good way to start this whole episode. You know, this is an egg
forward dish, egg dishes. Okay, we're gonna have another one. (gentle music) - My name is Merve and I am
from Melbourne, Australia. The dish I want to
share with you all today is called cilbir. Cilbir is basically a poached
egg dish, which consists of garlic yogurt poured on
top and then paprika butter which is poured on top of that. The way we poached the eggs
is a little bit different. We actually use a shallow pan and then we just crack the egg directly into the water and just let it cook away. The consistency of the
egg yolk does not matter. It's completely up to the
person's own preference. Recipes for this dish actually
date back to the 15th, 16th, 17th century Ottoman Empire,
where it was being cooked for Ottoman sultans for
breakfast, particularly, and the midday meal. It's very warm from the hot eggs and the warm butter and paprika. And at the same time,
it's cold from the yogurt and it tastes even better
when you eat it with bread. The flavor of this dish
is very reminiscent of Turkish flavors. It has flavors that I've grown up with such as garlic, yogurt and paprika butter. It is the two ingredients that my mum basically poured over everything. So it's a very familiar, warm flavor, and I genuinely really enjoy it. (bouncy music) - Another breakfast dish, but after this there are no more breakfast dishes. It smells amazing. And also, did we know
about poaching an egg like that in a pan? Because I didn't and my
life is irrevocably changed and I'm never poaching an
egg in deep water ever again. Wait, that looks kind of good. Oh, my God! My God, my egg is perfect! Look at that. Did we also know that
paprika butter was a thing that should be going on
literally everything? What? Oh, my God. Oh, my God. Okay, everybody, please
try this at home, please. This is outrageously delicious. The garlic yogurt has this nice kind of like cool palette thing
going on with the hot egg and the paprika butter is,
this should be illegal, it tastes so good. I totally understand why
Ottoman royalty would have been like, "Cilbir for breakfast, please." And everyone would have been like, yup, this is a dish for royalty. Merve, honestly, thank you. This is spectacular. (playful music) - Hi everyone. (speaking in foreign language) My name is Ben, I'm Thai-American and I live in Boulder, Colorado. The Thai dish that I wanted to share with you today is called, khai luk khoei. Khai means egg and luk
khoei means son-in-law. So khai luk khoei literally
translates to son-in-law eggs. It's a pretty well-known dish in Thailand and it's basically
deep-fried, hard-boiled eggs topped with a sauce that's
made from tamarind, fish sauce and palm sugar, as well
as crispy fried shallots, cilantro and either fresh sliced or whole roasted dried chilies. Thai cuisine usually involves
combining a whole lot of different ingredients to
get a really wide palette of flavors in one dish. But this sauce, it really achieves that wide palette of flavors
with just three ingredients. It was traditionally served as part of like a wedding engagement ceremony to basically show the family
of a potential son-in-law that a bride could cook using various cooking, culinary methods. Personally, I like to make khai luk khoei as finger food for parties and serve it as a kind of like Thai-style deviled eggs. So if you're looking to kind
of branch out your exploration of Thai cuisine, I really
suggest trying to make this dish because it's really, really delicious. Thank you so much. (speaking in foreign language) - Okay, well that was my
first time deep frying an egg. It was awesome. (Beryl laughing) Very, very exciting. I was very nervous that because I'd ripped that hole in the white that it would be a big
mistake, but turned out okay. My entire house smells like
a fish sauce, which I enjoy. Hopefully my neighbors do too. Oh, my God. Whoa. That sauce is so good. I've never had anything like this. Oh, my gosh! Ben was saying that he serves these in lieu of deviled eggs and, yes, I'm going to be
making these again, 100%. Oh, my God. I feel like manic it's so good. I think that the one
thing that most people might not have is the tamarind
paste, but it lasts forever. You make that purchase once and you can use it in so
many different recipes. I actually use it to make
tamarind chutney for Indian food. It's actually cheaper than buying it. And now I will be making
this sauce as well, for sure. The deep-fried egg, it's interesting. Like the white is obviously what's crunchy but it's not like crispy because obviously there's no bread coating or flour coating on it, but it's so good. I told Rajat I was gonna save some for him and I like really wanna eat these too. (soft music) I'm eating one more. I have to save this for Rajat. I'm so bummed. Stupid sharing. (gentle music) - Hi, my name is Mona. I live in Potsdam, Germany, and the dish I want to share
with you is called senfeier. So mustard eggs in English. Mustard eggs are eaten
for lunch or for dinner and they are hard-boiled eggs
served with a mustard sauce and mashed potatoes. The dish was very common in East Germany. So the former GDR and was more of a peasant food. So nowadays many people don't
like to cook it anymore. I like personally this dish very much because it reminds me of my childhood. My parents used to make it very often during the week for dinner,
after a long workday or on Saturdays when we
spent the whole day outside. And it's just very, very
quick and easy dish. That brings me back to nice
memories with my parents. I think mustard eggs are not what you typically envision
thinking about German cuisine but that's what I like about it. That it's the typical
dish from the former GDR, and so the part of German culture that many people like to forget about. It's just a very quick dish that you can make with the
things you already have at home. And therefore, I like it very much. (speaking in foreign language) Which means, bon appetit and
I hope you enjoy, in German. - I have hard-boiled
eggs in a mustard sauce. This kind of does feel like if you went to a fancy restaurant and you saw in the menu,
deconstructed deviled eggs, like this could be that. The sauce gave me a little
bit of trouble though. So, you know, I think
my sauce is a bit thick, but I don't know. (Beryl chuckling) (playful music) The mustard sauce tastes good though. I almost, maybe should've
put more mustard in it. I didn't serve it with
any of the side dishes because I'm just kind of trying the eggs but I can totally get you add
potatoes and you add salad. The sauce can become like the dressing for the salad a little bit, and it'll mix in with the potatoes and make them like, yum, yum,
yum, yum, very delicious. (Beryl chuckling) I am a huge fan of dill. I love dill, of all of the
herbs, dill is my favorite herb. And I think a lot of
people don't feel the same which is very surprising, very surprising. I think dill makes everything better. Oh, yeah, see? That big piece of dill made it better. I would say that this is good. I think maybe this is
not my favorite though. It's hard because that
Thai egg dish was like really crazy delicious. And I feel like I flew
too close to the sun. You know what I mean? It's still a delicious dish and the idea, if you like deviled eggs this
is like a really cool concept of like a deconstructed version of them. Okay. One final egg dish. (lighthearted music) - Hello everybody, my name is Sanjeevini Mehandale, and I'm from Bengaluru, India. The dish I would like to share with you all is egg bhurji. Egg bhurji is basically
India's take on scrambled eggs and lies on more of a spicy and savory side of the taste palette. And hence makes it a great starter dish. It has pretty basic ingredients. It only takes eggs, onions and tomatoes along with the green chilies and some other spices to make it. The conversation with respect to eggs being a vegetarian dish or
not is slightly complicated. And hence we Indians have come up with this term called eggitarians, who are basically vegetarians
who only consume egg. I love this dish because
it is pretty easy to make and yet tastes delicious and fancy. And also you can get as creative as you want with the ingredients. It immediately takes me back
to the time when my parents and I used to have it
with some Coke or 7 Up and celebrated small occasions at home. I hope you all like this dish. (speaking in foreign language) Which means, eat and have fun. - Final egg dish. (Beryl vocalizing) This one's egg bhurji, you might if you are a
frequent viewer of the channel, remember the word, bhurji, from when we made paneer
bhurji the other day. (speaking in foreign language) The cool thing about bhurji is you can really do a lot with it. You can make it obviously with paneer, you can make it with egg,
you can make it with tofu. Bhurji just kind of mean
like scrambled, right? So these are very fancy scrambled eggs but I feel like this is more
of a lunch or dinner dish. I have had it for breakfast, but when you taste it you'll see why, there's a lot of flavor and... (cheerful music) It's so good. I wish I had bread, I wish
I had a lot of things. I don't have any of my like
accoutrements for this. I just have a big bowl of eggs right now. I think that this is a really great dish. You know, when you're kind
of feeling really lazy and you're like, "I don't wanna make dinner,
what am I gonna do?" You can make this and it doesn't feel like you're just having
scrambled eggs for dinner. Like at all. Some of us don't have all of these spices which is honestly quite understandable. If you wanted to try this I do recommend there is a spice blend that you can buy an Indian grocery store called Kitchen King. And in essence, what
it is is a pre-made mix of a lot of the most common Indian spices. And so when you're starting out and wanting to cook Indian
food, but you're not ready for the spice investment,
you can just use that. This is delicious. (Beryl laughing) It's like weird to talk
to yourself and eat. This egg episode really only happened because all of you really
wanted me to do egg dishes. I didn't think that it was
gonna be as interesting as it was even at the start. I think if you remember, I was like, oh, like, we only have chicken egg dishes. Past Beryl, you were wrong. This was totally an adventure in eggs. I feel like I had eggs prepared
in so many different ways. I learned how to deep fry
an egg, how to poach an egg. Even though I had previously claimed that I know how to poach an egg. I obviously didn't know
how to poach an egg. And that was me like lying to myself. This for me has been a
very enjoyable experience. (Beryl laughing) I didn't even plan that,
that just came out naturally. I'm gonna end on a high note with that. I will see you all in my next video.
