Testing the internet’s most creative egg recipes.

say hello to my new little friend actually I have nine new friends because the chickens that I currently have well they're getting older and they are producing less and less eggs so it's time to raise some new chicks and I realized pretty quickly that with nine chicks well that's gonna be a lot of eggs when they're producing in full swing and to be honest I don't have that many egg recipes so I figured I would get ahead of it so what we're gonna do today is scour the depths of the internet AKA just scroll through Tick Tock looking for any type of New Egg techniques or just fun egg recipes that I can throw in my back pocket for when the eggs are flowing first let's get some eggs and I want to show you this nice little chick set up over here you saw the short video the other day they started off in this little bucket or tub and now I have converted this dog crate into a nice home for these little girls they've got their heat pad there food source little roosting bar water source and that's all they really need until they're fully feathered you can see they have some of their feathers now and then at that point they go outside with the big girls and it's spring now so I timed it so by the time they are like six weeks old it will be warmer out and I can slowly integrate them with the older girls who hopefully will be nice enough and won't cause any issues and then in a few months after that the payday oh boy I'm looking for some eggs I think we've got a few oh yeah warm beautiful eggs so first up we've got simple food for you big Tick Tock following a bunch of sandwiches salads egg recipes all looks tasty but there is one thing that caught my high my new obsession it says at 12 million views Violet on Avocado toast it's my new obsession hard-boiled eggs adding onions like a chili sauce bacon bits she matches that up simple and then smashes some avocado butter on bread avocado toast base and then this delicious spicy bacon egg salad nothing extraordinary about this sandwich but there's just a few little elements that she made I at least need to try because I mean it just looks so damn good so first of course I had to hard boil some eggs so I got a pot of water on a boil I'm hard boiling four eggs and I just slowly dip them in to temper the shells a little bit so you don't get that instant cracking and I'll set the timer for about 11 minutes since these are medium eggs and let those boil and once these cool down in the ice bath one of my favorite techniques is just cracking the shell a little bit on each egg and then throwing them back in the ice bath for at least 10 minutes and what happens is that water seeps under the eggshell and creates a little bit of a pocket so as you can see here those eggshells just slip right off nice and smooth and the only other thing I really had to prep was the bacon and one of the reasons I was so excited for this recipe because if you watch my day in the life you know I just made a bunch of bacon from scratch so I got this thick cut bacon here and I just sliced it up into really tiny pieces and I fried that off in a pan until it was nice and crispy and I have this ongoing bacon grease cup where I'm just adding extra bacon fat and I actually love using that to cook eggs which you'll probably see come in later in this video all right so let's bring this egg salad together real quick I have red onion and diced super fine because it's going in raw all right I will throw that in and then I'll take these eggs and I guess the chunkiness is up to you I like my egg salads a little bit on the chunkier side boom we'll go in with those bacon bits oh yeah those look good paprika and I'm just eyeballing all of the ingredients because it's egg salad it's like throw a bunch of together it's gonna taste good she like that kick of sriracha I'm using some sambal that's all I have salt of course can she use something called a seasoning salt on there which I don't have there's so much flavor in here that I don't think it's necessary in a Mayo you Globs of that almost forgot the black pepper which I think is essential for this and I'm just going to use this Masher to bring everything together oh yeah that will help break down the egg too it smells amazing this is some sourdough I just made I'm gonna take some of that bacon grease rendered fat that in the pan and then just get these pieces toasting my wife's coming over for lunch so I'm doing two and now that this is mashed I will switch to a spoon take a look at this egg salad a little tasty for seasoning oh wow wow there's a lot going on there in a very good way you know the Red Onion takes the place of a celery that you might see in an egg salad but that crunch is essential that freshness and then you get this salty boom from the bacon so good I'm gonna clean up real quick and then we'll plate this up don't sleep on the Bacon Fat toasted bread Cod Ski avocado doesn't need any seasoning because this is pretty amped up now I've tasted this egg salad I know it's incredible but I do have other concerns which is that the avocado kind of unnecessary because you already have that fat of the Mayo the creaminess of just egg salad in general do you need the avocado base damn I really like it but having tasted this on its own the avocado gets completely lost just the texture is too similar and the flavor gets just totally overwhelmed by this intense spicy flavor-packed egg salad I think there's a better use of it out there that I can't think of in the moment comment in below if you think you have any ideas but still a big win for me when it comes to making egg salad a little bit more exciting so up next we have the page cooking with Dana who focuses on authentic Chinese cuisine and to me a page like this is Tick Tock gold this is where I'm gonna find the most inspiration because you have a Creator who's focused on bringing you those authentic recipes from their childhood potentially passed down on recipes from Generations you're always going to learn something some unique techniques some exciting inspiration and that's exactly what we have right here with this egg recipe which I've never seen before so this right here is a soy cured egg yolk I need to teach you how to make these soy cured egg yolks because I had no idea at first like what the hell is going on why is our face oh it's ready to achieve and out of this world Umami flavor on your rice noodles or anything like that she made a little breakfast taco with the egg whites never waste those I eat with soy sauce then gently add the egg yolks Pepper with soy sauce paper towels so the tops can be soaked a little bit of mirroring as well how you like your eggs in terms of flavor and texture will determine how long you should marinate them for at four hours you see that the egg is slightly runny and it's a great way to spread on top of your toast like a super creamy Umami butter oh Umami butter that sounds eating 24 hour mark they're very similar the egg yolk has firmed up and it has that Jammy jelly texture it's really delicious on top of hot rice seaweed and fur cupcakes so the eggs keep evolving as they cure more as they soak up more of that soy sauce 40 hour egg yolks are on the salty side but are Great to add inside a rice ball the soft Jammy egg is inside of the onigiri which tastes delicious with Crispy seaweed so for me I've seen this salt cured egg yolk something that looks like this many times but I never actually did it because it just seemed like a lot of work and a lot of wasted salt but a soy sauce cured egg yolk seems like something that's not only delicious but something that I would actually make so the first thing I'm going to do of course is separate the egg yolks from the egg whites and I started doing it with the shell and kind of struggling a bit so then I just started using my hands and I had a lot more success and I realized that they were pushing up against each other in this little Bowl here so I transferred them to another dish where they could spread out evenly so the actual egg yolk shape wouldn't be affected and I covered them with soy sauce and then dumped on some mirror I would say the ratio is about 85 soy sauce to 15 mirror and just like she said I popped the paper towel over them which soaked up the soy sauce so the top of the eggs would also get a nice cure without having to flip them and then I threw them in the fridge overnight and a little longer than 24 hours Wow Let's see what we got here oh my goodness that is cool firm to touch and I'm going to sample this now at 24 hours but I'm going to definitely let this go longer wow this is so cool oh my God firm enough to be held in my hand and to sample it she just did like a little onigiri rice ball got some cooked short grain rice here seaweed snacks ready to go like that like a little taco pop one of these in there I don't have the rice seasoning but I'm just gonna use some everything bagel spice that's what I do have some chives soy cured egg taco rice ball thing oh wow that's cool now I like that because you can actually press that together without it of course just bursting out like a normal runny yolk so what we have here is basically egg Jam flavored with soy sauce that's cool hard to imagine what that's actually going to taste like until you experience that that's so cool I actually have this little tofu stir-fry that I made this morning I wasn't planning on this but throw some rice on there hit it with the stir fry and then pop a few of these eggs on there I mean now we're talking and what's great is that you don't just get flavoring from a creamy egg yolk now you have a soy marinated cured creamy egg yolk that's crazy so this was definitely a success not the easiest thing to do for sure but something that you can do in batches as like a fun little side condiment to just have in your fridge for the week all right up next we've got a channel called the health bite this page is kind of funky we've got animal imprinted sandwiches little mushroom burgers there that's cute I guess the idea is that it's kind of funky cute little meals put together oh I don't know what that is some weight loss Journey or something like that what the hell is this egg recipe okay so they mashed the banana and they shrimp what is going on oh okay the banana came as like a little dessert after it's hard to tell if these things are just completely dumb and over the top or are they genius maybe the shrimp sandwich is incredible and then you get a little banana dessert at the end I don't know but when I saw this breakfast roll right here my mind was absolutely blown and it's only 20 seconds so pay attention chopping lettuce eggs go in separate the yolks okay did you see that the lettuce I didn't catch this the first time the lettuce went into the egg whites it's important [Music] egg yolks scramble them spray lettuce and egg [Music] cook that roll that then put on the egg yolks layer with some brown sauce I don't know what type of gravy that is and look at this look at this you've got a layered egg roll I've never seen anything like this yolk on the outside egg white on the inside is this genius let's find out so I've got some nice lettuce here I'm just gonna chop that up so I'm just gonna follow their lead with their egg yolk removal so first I'll crack the eggs in then I'll remove the egg yolks dump the salad greens into the egg whites and then whisk up all of those yolks and I think we're ready to go I'm gonna preheat this and I think they added a little bit of oil we'll go with that bacon fat and I'll just let this come up to temperature for like two minutes so we're preheated I'm about to go in with this lettuce and just to save my most egg recipes take more than one time to get it right and we're going live with this first shot all right so this lettuce should Wilt and that egg white should puff up and then I guess we should be able to like roll it this already seems so dumb all right we're getting a little I've seen some egg white coming through I gotta get the chopsticks on lock because they use chopsticks and spatula to roll all right we're getting Browning for sure on the bottom side there but I'm not getting enough egg white and maybe I just put too much lettuce I'm just going to take some of this lettuce off let's try to roll this up I'm already failing Jesus Christ oh yeah my ratios are definitely off okay let's get a little bit more Bacon Fat this is so dumb oh my God this is just not working out we're gonna have to like prop this up on that and then we'll roll this up oh no okay this is like basically an omelette in an omelette get that on the plate now it'll flip it over just to make it look a little better coincidentally I was actually making teriyaki sauce today which I don't think was the sauce they use but hey it's a brown sauce first off that doesn't look like really what they made I've also never had sauteed lettuce in an omelette so that's new I just realized I didn't put any salt in this either I was too focused on the technique this is terrible oh Bland sauteed lettuce egg wrap with teriyaki sauce is just straight up gross the health bites thank you for nothing and finally we have a smelly lunchbox which is such a great name and just like cooking with Dana she's focused on authentic Chinese and Asian recipes here even with quick videos I'm gonna find Tips just skimming through her content but there was an egg recipe a technique that I didn't even know existed until I saw this video I filled this dish so many times I didn't know steamed eggs like that were a thing use a kitchen scale to measure a two to one three eggs you can use warm water or chicken this is actually the most reliable way to make sure you get the same results the second tip is to strain the eggs and remove all the foam on top for the smoothest texture on the surface the last tip cover the eggs and steam it on medium Heats even though this took a while she's got these beautiful now say silky eggs and then I think she just oh sesame oil it says it right there and soy sauce now I don't have the exact equipment that she used but I'm gonna try my best to simulate this technique and see what we get on the other side so get out my scale since she went super precise with it I'm gonna follow her lead with three eggs so that's 153 grams and with two parts liquid to one part eggs we're going 300 grams of chicken stock and just a little bit of salt I love the Whisk with the Chopsticks all right phase one now this setup is a bit Jerry rigged so we'll see what happens get that heating up and then I made this tin foil ring that will just sit right in there and hold up the plate now the issue is I have the right size plate and dimensionality right here but it's like super thick ceramic where she used something thinner so even though this is much more shallow I'm just gonna have to go with this one and we'll just have a thinner final steamed egg and then I will take my mixture strain it oh yeah this is freaking neat whoa cut it off turn this on a medium heat now that we're steaming she said to skim the top for foam well I guess there's a little bit I'm not seeing much maybe if I add this rubber lid thing and I'll just put this on top so I just had to look this up on her website it says Steam for eight minutes turn off heat and keep the lid on and let the residual cooking go for five minutes so that's exactly what we're gonna do all right eight minutes is up so I'm just gonna turn the heat off five more minutes all right I have waited patiently and I am praying this works because I do not want to have two fails in a row oh look at that jiggle that is steamed and firm okay we're out at first I'm thinking this is a lot to do a lot of steps a lot of equipment but one super redeeming aspect to this recipe it's right on the plate ready to go and the pleat is warm so you can just serve that up by adding a little bit of soy just like she did and a little bit of sesame oil some chai bees everything seasoning again this is what I am talking about Tick Tock this spoon seems ripe for the occasion wow perfectly steamed eggs polish that tastes like so many things I've had at the same time tasting like nothing I've ever had in the past does that make any sense like the flavors and the textures have so much similarity to other Chinese dishes that I've had but never in this exact form this is just unbelievable and definitely something I'll be using a great use of just excess eggs boom so mission accomplished three out of four recipes you know the ones that I'm talking about that I will be using moving forward

Channel: Pro Home Cooks

Views: 1,035,589

Keywords: mike g, mike greenfield, pro home cooks, tik tok, tik tok food, eggs, chickens, soy eggs, soy sauce, steamed eggs, egg roll, testing recipes, tik tok reaction, how to, mirin, egg salad, avocado toast, homemade bacon, marinated eggs, sor marinated eggs, Chinese eggs, Chinese egg recipes

Id: 4BW_KwSDtHc

Length: 17min 21sec (1041 seconds)

Published: Tue May 02 2023