Thanks to Bright Cellars for sponsoring this video. This is the most expensive steak in the world. Yes,
it is a Japanese Wagyu a5 grade, but not only that it is Kobe Beef which is by far the most expensive
steak in the world and for good reason. Take a look at this marbling. I mean this is not something you
see every day, it is a marbling score 11 and 12 the highest grade there is. Eating a steak like
this is something to celebrate and because the quality of this meat you want to keep it as
simple as possible. You are paying for that flavor and the last thing you want to do is put
weird rubs on it, so I like to keep it very simple; A little bit of kosher salt and freshly ground
black pepper. If you've never had this steak let me tell you it is very rich and I always
recommend eating it with something else. And for today we're gonna be pairing it up with
eggs. I'm gonna be making four unique eggs for us to give it a try and let you know which one
is best, and some of them are delicious others are just weird. This is the most expensive
steak and eggs in the world. So let's do it! And the very first one we're gonna start off
is this one. Let me tell you something this is addicting, and to make it it's super easy and
here's how. I first started by boiling my eggs I like a runny yolk so six minutes was good enough.
Then I immediately transferred to a water bath. I know a lot of people have trouble peeling
the eggs but let me show you the easiest way for that not to happen. What I like to do is to
first break the whole shell apart with a knife, then I put it back in the water and let it soak
for another 2 minutes. These little microscopic cracks that we just made allows water to go inside
making it 10 times easier to peel the egg. As you can see they come out perfect every single time.
You don't need to use a spoon or anything else, that is how easy it is. Now for the marinade, as
always remember exact amount of ingredients always on the description down below for you. I first
started with a good amount of soy sauce, followed by some water, then I threw in white onions, garlic,
red bell pepper, brown sugar, korean chili flakes and finish that off with green onions. That's how
easy it is to make these wonderful eggs. The only thing left to do is to add your eggs and let
them marinate on your refrigerator for at least four hours. Once the time was up I took them out
and take a look at this. The egg whites actually absorbs a little bit of that marinade and to eat
it you can do it by itself or you can eat it with some sushi rice. I have already shown how to make
this rice and if you want to check it out make sure you look on the description down below later
on, because this is heaven on earth. I'm telling you my friends give this one a try. Now this next one
here is even easier and at the same time take a look at it. I know it looks insane but hey never
judge a book by its cover, and here's how to make it; The first thing we need to do is to break up
some eggs and if you're going to do this recipe I recommend you doing a bunch, don't just do one or
two because they are really good. Then you want to separate the egg whites from the yolk and do not
forget to remove that little gem as much as you can, obviously without breaking the yolk. Now the
only thing left to do is to let them marinate on a mixture of soy sauce and vinegar. Now this
container is okay to use but as you can clearly see it does not cover the whole egg yolk, so I
recommend putting it in a cup because you will also use less soy sauce. We're just trying to make
sure that every single egg yolk is covered with the marinade. Now the only thing left to do is to
let it rest in your refrigerator for 4 hours, once the time is up I took them out and take a look at
this. I mean they don't look that appetizing but you just wait and see how wonderful they actually
taste especially when you pair it up with that sushi rice. Now the next one is weird I'm talking
about real weird. Have you ever seen anything like this? I mean come on now! What is this? Halloween?
And to make it it is crazy easy and here's how. The first thing we need to do is to separate the
egg whites from the yolk. Now with the egg whites we're gonna add a little bit of ink, yes you heard
that right. But not any type of ink I'm talking about this one right here, Cuttlefish ink. And this
thing take a look at it, it is black, real black. It also smells kind of fishy, so I'm wondering how is
it gonna transfer to the egg whites. As you can see this thing is as black as it gets so the only
thing to do is to go ahead and mix everything well until you get a nice black mixture just like
this. I threw in a little bit of olive oil to my egg pan and first started cooking the egg whites.
And as you can see to my surprise it did not come out that good, it's turning white. But I went ahead
and continued to try to make this thing work, that's just by adding the egg yolk right on top.
In my very first try I was left with this take a look at that. That is not black this is the whole
problem right here it was because of the foam, so if you're gonna try this out make sure you remove
all of the foam and most importantly add more ink, especially if you want it to come out real black.
Once I've done that I went ahead and started over and as you can see this is a huge difference. Now
that is what I'm talking about! As it's cooking it will turn slightly white. Do not be alarmed because
after you add your egg yolk cook that up a little bit you are left with some nice black eggs. Now
that is something you do not see every day. And i'm wondering if the ink changed the flavor of
this one. Well we're gonna find out real shortly. Our very last one is this one, it is a cured egg
yolk, and I'll tell you one thing this thing is addicting. And to make it it is super easy, you just
need a little bit of time because the first thing you need to do is to make a 50% mixture of salt and
sugar. Then you want to make some crevices with a spoon and add the yolks. One important thing you
got to remember is to make sure that you cover the whole thing with that mixture you just made
because once that's done you want to let it rest in your refrigerator for five days. But once that
time is up look what you are left with, perfectly cured egg yolk. Just wash it out in a little bit of
water and take a look. Come on now! The only thing left to do is to dry them out as much as possible
and for that you just want to put it in your oven at the lowest setting for about one hour. Because
once the time is up take a look at what you're left with. Put this in anything and it will make it
taste better. Now the only question is is it going to make a Japanese Wagyu A5 steak taste better
than it already does? Well we're going to find out right now. And to grill this beautiful steak is
actually very tricky the most important thing you got to keep in mind is to move the steak. Anytime
you have flare-ups you gotta move it real quick and keep flipping it as many times as needed. But
how about I stop talking about it and just show you. So now I say it is enough talking and it is
time to cook this beautiful steak. So let's do it! Before moving forward I would like to
thank today's sponsor Bright Cellars. I mean, I drink wine I cook with wine. Wine is just
wonderful and with Bright Cellars you get a wine box experience that will match you to wines that
you will absolutely love. It's simple you take a quiz with simple questions for you for example
what type of chocolate do you like? Bingo! And you paired up with a box of six wonderful wines.
I mean they show up right at your door. These are amazing wines from around the world match to you
and you don't even need to leave your house to get them. This one right here I am enjoying the subtle
flavors it's called Dead stars and Black Holes but in a few minutes I'm gonna be making an incredible
pen sauce with this one right here. I mean I just love some amazing perfectly matched wine man.
If you want to enjoy this experience Bright Cellars is giving all of my viewers 50% off their
first six bottle box. Just go to brightcellars.com/guga to get that 50 off your first box. The
link is on the description down below now go get yourself that discount. Thank you Bright
Cellars for sponsoring this video. Guys I'm gonna go back to this wonderful wine so that you can
get right back to the video. And let me tell you, ah that is nice man. All right everybody here we have our beautiful feast today Maumau. Steak and eggs! -Weird feast today. -Why? -Because what the
heck is this? -You don't like the black egg Maumau? -That's a weird egg everybody I'm telling you
right now. But to make it up for it we got a Japanese Wagyu A5 Kobe beef Maumau, Kobe beef everybody.
-That's gonna be good! -Are you ready Maumau? -Oh my God my mouth can't stop watering. -I feel like
I'm talking too much. I recommend you grab a little piece of Wagyu. -I'm not gonna complain about that.
-Which one you want to go for first? -I don't know you're the you're the host so you guide me through
this culinary adventure over here. -Well I say that this one right here what that is, see I already
broke the yolk for you. It is a little bit of a cured egg yolk with uh soy sauce. -Okay. -So mix it
up a little bit like that put a little bit of your wagyu in there and just try it and let me know if
it's good. Cheers everybody! Wow that is amazing! -Wow! -Creamy, soy sauce, it's incredible! A little salt
look at Maumau going for seconds already. You didn't even care about the wagyu Maumau. -No, no, no the
creamy egg with a sticky rice. -I know it's amazing. -Wow! The fattiness of the of the egg with the
stickiness and dry like dryness of the rice. -It's perfect, it's just perfect everybody. -And then
you throw the fattiness of the Wagyu on top of it to compliment everything. -It's like an amazing combination. I'm
telling you right now soy sauce cured egg yolk definitely a winner everybody big big champ
right here. I could eat a whole wagyu right here. -I know right it's amazing! Okay I say we go for the weird stuff huh let's go. Food
needs to be appetizing if it's not appetizing you're not gonna go for it. This one does not
look that appetizing to me. -I mean it looks intriguing. -You know what it looks like, honestly?
Halloween. Well you guys saw the trouble that I went to make this egg here black egg whites. -I
need more Wagyu. -Maumau you ate the whole Wagyu don't play everybody. -I told you
I can't eat the whole wagyu by myself with that. -Maumau don't play with the Wagyu I'm telling you right
now. Black eggs with Wagyu everybody. Cheers! -I mean it's a little bit saltier but. -It just
tastes like a regular egg. There's no difference. -Let me try, let me try it by itself. -Try it by itself
Maumau. Is is it. -No it's just the black. -Really? It's different? -It has a
little hint of the little seafood. -Really? -In the beginning, just a little bit, just
a little whiff. -Oh yeah. -Yeah. -Little fishy. -But it doesn't change the egg at all. -But, but,
but it's very little. -Very little. -Almost nothing. -There's no difference at all, all right. Now you
guys know that I had to put quite a bit extra because I wasn't getting the black Maumau, it was
keep coming white, white, white. I said no I want black man, come on. This is good but there's
nothing special about it. It's just a black egg with a yellow egg yolk and it tastes like
an egg it doesn't do anything different for you. -Listen if you want to repeat the flavor of this
fry some shrimp on a pan. -Yeah. -And take them out and then fry the egg on it. -Yeah exactly. -That's about as much as you get. -Not worth you spending the money for the ink everybody all right. Let's go for the next one Maumau. -I want to go
for this one. -I know this one look good huh. Look at Maumau. -That looks promising. -It smells amazing
everybody. Okay let's go with this one here with the salsita. Don't forget the
salsita Maumau, aka the sauce. Cheers everybody! That's what I'm talking about, that's what I'm
talking about. That's what I'm talking about! -That egg is amazing. -That is phenomenal. -Wow -You
know what it is? The soy sauce, the acidity, you know fights the Wagyu and you just
make some wonderful experience everybody. It is a hundred times better than all the other
ones, I'm telling you right now. What do you think Maumau? -I don't know if it's 100 times better
than that one. -Really? -Yeah 50 times. -It is better. -It is better, it is better. -It
is better. -The thing is that all these little extra spiciness of little things there the little
vegetables. Yeah the little vegetables yeah they add a little bit extra flavor on top of it. -Yeah. -So
it does make a difference. -Absolutely. We got the very last one Maumau you already know how this one
works. You just shave it right on top everybody that's all you got to do. I'll do you the honors
Maumauzin. -All right. -Shave, shave, shave. Let's see if this cured egg yolk can actually beat that one. You
ready? -Let's do it. -Let's find out. Cheers everybody! Too creamy. -The fat from the Wagyu
dissolves into the creaminess of the thing and it's it's really good, but it's missing more -The acidity from this stuff here. --It's missing
more variety. -Yeah the acidity from this thing is a better combination. -Yes actually the cured egg yolk
cuts a little bit of the richness of the wagyu but it has its own richness so your your taste buds
get like. -Confused it's too much. -It's too much. -Your body can't handle it okay that's basically
what we're trying to say. We can't handle this, is too much. -Now with this one over here. -Look at you,
you're going for, I already know which one is your favorite. -This is gonna be my favorite there's
no question about it. -Absolutely this one here is the best it is our favorite. I highly recommend
you give this one a try even if you don't have a Japanese Wagyu Kobe beef give it a try this type
here you will love it, I guarantee you. If you love eggs you will like this one. Anyway guys I hope
you enjoyed this video. If you do enjoy this video make sure you give it a thumbs up, if you're not a
subscriber be sure to subscribe for future videos. Remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for watching and we'll see
you guys on the next one. Take care everybody. Bye bye.
I would have appreciated more explanation on what cuttlefish ink brings to the egg other than the black color. Maybe the color is most of the motivation behind that. Otherwise, Guga's done it again.
That Wagyu Kobe Beef tho 🥵