I Will Never Put Mayo In My Egg Sandwich Again

here's some good news the perfect egg sandwich it exists and everyone can make it at home including this super delicate buttery bread but let's not get ahead of ourselves what's up guys I'm dong here it's 10:00 a.m. in the morning and I'm on my way to the studio where I have something very exciting waiting for me in the fridge look it's not a secret that eggs and bread are a match made in heaven which is why pretty much every culture in the world has some kind of variation on eggs on toast I understand everyone has their own favorite yours is probably the one you grew up with but to me purely based on rational thinking there are major flaws in the ways we eat eggs on bread and it's not so much about flavor as it is about delivery how many times have I myself put some delicious scrambled eggs on toast only to have half of it fall off again as soon as I take a bite or how about the increasingly popular poached egg on sourdough individually the components are amazing but the combination is what I like to call an Instagram food trap it might look delicious but let's be real a poached egg on crusty toast is doomed to cause mayhem on your plate don't get me wrong I think some food can be messy held some food even should be messy I just think that poached eggs are not one of these dishes in Germany and other places in Europe we have a traditional way to eat poached eggs called aya M glass eggs in the glass you can even add sourdough croutons and herbs to get all of that poached egg goodness without making a huge mess and that is how you eat poached eggs but to get back to that perfect egg sandwich there's actually one place in the world where people have already gotten pretty damn close to perfection and that is Japan all over Japan's countless convenience stores you will find the humble tamago Sandow but don't let its low-key appearance fool you this is the perfect egg delivery vehicle to a large degree that is thanks to the super soft bread and like don't get me wrong I understand white milk bread can be a pretty bland and boring endeavor if you buy it at the store but if you actually make a Japanese shrunk pan at home which is what this type of bread is called it is a fluffy buttery creature of perfection that can easily compete with the high-end French brioche but let's get back to our tomorrow sandal tomorrow Sandow literally translates to egg sandwich but it is also commonly translated as egg salad sandwich and I think the main reason here is that a you kind of mush it up with a fork but B and that's the biggest reason I think is the addition of mayonnaise which I guess is what it takes to bring an egg into the world of salad but it's not just any old mayor that you're adding it's actually Japanese Mayo which is a small but significant difference well thanks for asking the basic idea is pretty much the same there are a few small differences like for example in Japan they'd add rice vinegar instead of lemon juice but there's also one big difference which is the addition of dashi - is of course that super umami Japanese stock that you might be familiar with from the world of ramen and I think that that's like an extra layer of umami - Japanese Mayo that the Western varieties don't really have now the workaround for that would just be adding like a pinch of msg to store-bought mayo but that is that is not what this video is about we're doing something completely different so yesterday I made my own dashi stock from sheets of kombu or kelp that I soaked overnight and then simmered and hot but not boiling water for 20 minutes then I removed the kombu brought my stock up to the boil and added a cup of Katsuobushi which is dried tuna flakes and in case you're wondering yes that is the kind of stuff I have in my pantry you can now turn down the heat and wait for the tuna flakes to fully release their aroma around 15 minutes and strain everything to get the super flavorful umami cult know I did not just make a shitload of dashi just to add a few drops into some regular may or anything no because let's face it Mayo is the Achilles heel of egg salads because a lot of people just don't love Mayo and that made me wonder do we really have to make hard-boiled eggs only to then say well they are too dry now we have to add mayonnaise to make them creamy again or could we maybe just maybe just make soft-boiled eggs and then use the creaminess of the yolk as a binder that sounds like a pretty simple experiment so I made a batch of six and a half minutes eggs shuck them in ice water for easy peeling and then use the good old crush roll an underwater peel technique to get perfect round clean eggs now let's get to the actual experimental part of the video yes I am leaving out the Japanese male but I don't want to give up on that delicious umami flavor from the dashi that I just made and that's when an idea hit me I'm sure you're familiar with ramen eggs right those delicious Japanese eggs that you marinate in soy sauce and mirin well I'm basically using the exact same technique except I'm marinating them in dashi so yeah they've been sitting in the fridge overnight I'm almost at the studio and I am extremely extremely excited to see if they taste as good as I'm hoping so here we are these are the dashi marinated eggs visually not much has changed but we all know what really matters is what's on the inside oh definitely has a dashi smell the moment of truth that's actually move a bit closer so you can see and whoa so the good news is this is exactly the type of egg that I wanted it's not really a hard-boiled egg but it's also not a soft-boiled egg it's right between them look like the center is still a bit gooey but of course the million-dollar question is does this taste better than a regular boiled egg mmm yes yes yes look I'm not gonna lie I was pretty worried this didn't work because I like you know the soy sauce eggs or the dorama eggs where you can clearly see like a ring of infused color and flavor this one because of the color of dashi it doesn't really have that but once you bite into this like not at the first second but the longer you chew it the more you kind of get that very mellow just an ever so slight hint of fishiness smokiness that's clearly from the cuts of bushy flakes and of course a whole lot of umami from those kombu sheets and there's also a little bit of saltiness because I think I didn't mention that before I also added a bit of salt to this so it has a little bit of a brining effect but this turned out perfectly it has the subtle delicate but very noticeable umami extra something I'm gonna turn these into an egg salad right now - the Mayo but more importantly we're gonna need some bread no let me correct myself we're gonna meet some Chopin the secret to all fluffy bread is to bind milk or water with a small amount of flour the resulting gel is called a Tong Zhong or a water roof it's a way to add more moisture into your dough while keeping it firm enough to handle you'll find the exact ingredients for the stone in the video description aside from the Tong Zhong this is a pretty straightforward yeast add milk bread one of the best things about it is its butteriness but make sure to add the butter after you need it the other ingredients for awhile for ideal gluten development by the way I thought I'd make this dough in a food processor at first but I ended up needing it by hand eventually go old-school it's more this way after about 10 minutes were proofing the dough until it has at least doubled in size and then on a floured surface who want to kind of flatten it out and roll it into itself before cradling it into a greased and dusted loaf pan mine is a little bit too big but that's actually okay these breads can rise quite a lot let this double in size again at least 45 minutes brush with milk evenly and get this baby into the oven bottom rack at 200 Celsius until the bread is puffy and deep golden-brown the hardest part about baking is always the weight but guys don't ruin your bread by slicing into it prematurely instead let's keep ourselves busy and distracted remember the dashi eggs let's pat him dry slice some lengthwise and separate or creamy yolks from the egg whites let's first work on the yolks which we're basically just gonna flavor like a male-only without the half bottle of oil you know salt sugar mustard a bit of horseradish if you're so inclined rice vinegar for a mild tang and a few cracks of pepper mash everything together with a fork and now please tell me this super creamy substance does it really need mayo what it really does need is some texture though so I'm using an egg slicer for the egg whites but you can totally do this by hand add the sliced egg whites into the yolk mixture and do not miss out on adding a generous amount of chives that will really do a lot to this egg salad I guess it's a salad now where is it we're finally ready to slice open that delicious kind of chiffon milk bread it's not super traditional and look at that crumb tender fragrant spongy perfection let's get a few slices ready and then it's topping time I like a generous layer of egg salad but don't add too much otherwise the sandwich might overflow when you bite into it I like to press the sandwich flat with something heavy for a few minutes and then we move to the most controversial question to crust or not to crust I love a good crust but this is the time where you have to sacrifice it for the greater good you can still snack on it with the perfection of a bite-sized nugget of egg on tender buttery toe is unparalleled

Channel: My Name Is Andong

Views: 337,218

Keywords: andong, my name is andong, lear nine tiny, cooking, food, food recipe, egg sandwich, best egg sandwich, perfect egg sandwich, how to make the best egg sandwich, egg sandwich recipe, egg salad, easy egg salad, egg salad sandwich, easy egg salad sandwich, japanese egg sandwich, japanese egg salad sandwich, japanese tamago sandwich, tamago sandwich, how to make japanese egg sandwich, how to make a japanese egg salad sandwich, how to make tamago sandwich, easy tamago sandwich

Id: SWPj5j6pdFE

Length: 9min 38sec (578 seconds)

Published: Sat Mar 28 2020