Hey Andrew! Just something my mom pointed out, when tempering any spices, if mustard or cumin is involved, you always add them first because they splutter and cook within seconds, when the heat is at its highest. Adding them later won’t cook them fully, because the pan loses heat over time, after adding more and more ingredients. The spluttering helps both of them release their flavours. Love your videos man!😄
Also, if you're using both mustard and cumin seeds then mustard seeds should be added first and when they're almost ready to pop you should add cumin. Coz mustard seeds take longer to pop than cumin.
I eat my leftovers scrambled into eggs most mornings. When you cook for one, eggs and rice are essential for transforming stuff you've eaten three servings of already into something a little different.
the one thing that annoys me is how he "loves" every single thing he makes. it's like he's scared to offend a culture by saying he wasn't a fan of something. maybe he does love every thing. but that seems just statistically unlikely
Another valid possibility is that he has other recipes he trials for this video but cuts out the ones that aren’t super to his taste or ones he can’t give enough justice by speaking on it. But, either way it’s not the end of the world. It’s not like he’s saying “oh I love this” on repeat and moving on quickly. He’s telling us what he likes about it. The different components he feels works really well in the dish’s favor. And I feel like that detail is tantamount to deciding whether it’s something you want to try rather than just “oh, this person likes or dislikes it.”
@@adhir.8348 (I don’t wanna argue, I wanna discuss, bc I thought about that too before and let me share my thoughts too, maybe it will take that feeling away ✨) yes, it is statistically unlikely but not impossible Considering he “filters” (chooses) the recipes he’s really interested in and also know which ingredients he might not like, it’s very likely that he loves everything and it’s also very refreshing to see someone valuing and trying out so many diverse dishes Beryl Shereshewsky does something similar and it took her several videos to find something she didn’t like Some food enthusiasts just like everything! I know we’re used to being afraid to be honest due to cancel culture, but Andrew is really enthusiastic of cooking, I believe he’s being honest Also, I love the fact that he was willing to try some things out before again, bc the first time around wasn’t great, and that mindset is something that helps our relationship with food 💛
@@adhir.8348 I do agree with you. I think I've heard it periodically coming from him and Inga. I think it's something very human the fact that you can also see the other side of the coin and give your real opinion. Nobody likes everything nor loves everything 🙂
The moment you said egg curry, I instantly imagined the different ways my mother cooks eggs in curries during Ramadan. It was a pleasant surprise seeing you cook Bengali food today! Love from Bangladesh!!
As a Bengali myself I feel like you nailed the egg curry. It's something we eat often and enjoy immensely It's absolutely accurate and I never thought I would see Bengali food representated in about to Great job!! 👏👏👏
You should do this series with tahini! It's an amazing condiment made of sesame seeds, and it's so versatile. It's in hummus, it can be used in other savory dishes, and I have a recipe for tahini cookies that are amazing! I'd love to see that episode.
This is my favorite cooking channel and when you chose eggs I thought "how cool would it be to see Bengali Egg Curry" as a passing thought, but when you actually made it I instantly felt tears of shock and joy and pride. Thank you x 1 million for your thoughtful representation
How fun would it be to see a Beryl/Andrew crossover!! Two incredibly lovely people with a gorgeous passion for cooking and food. Might we see it happen?? ✨
I knew it when you said Bengali version curry you are going to reference to Bongeats. They do a fantastic job. I would highly encourage you to watch their other egg recipes. You will love it. Trust me on this one.
Pro tip to avoid bubbles on top of the custard is to really quickly go over it with a creme brulee torch. It doesn't cook anything, but all bubbles are gone afterwards
@@Maajabeen Just for reference of the variety of people that exist, I do in fact have a kitchen torch but do not have a fine mesh strainer, so it was still a good tip for people that fall in that category.
I was wondering if a Strawberry episode would be too predictable? I love strawberries, but I feel like they have a limited number of recipes, think this would be a great way to find some new ones! 💕
I IMMEDIATELY thought of Portuguese desserts, like pastéis de nata and fios de ovos 💛 So delicious, however some of them are very hard to make, but give them a try next time you cook eggs Andrew!
I really hope the fried bacon, mushroom, and shallot didn't go to waste. That sounds amazing in the red wine sauce. I'd just poach an egg and put if on top
@@ryann4626 I've never tried the dish but I'd like to. I just saw two of my favorite ingredients, bacon and mushrooms, being cooked to perfection and then not used in the final dish and I just...can't accept that.
I enjoy these videos that highlight the versatility of a single ingredient across cuisines, styles, countries, etc. I’m a little older and by sheer time spent cooking and personal study I’ve often already made most of your recipes (soufflé, tortilla, curry) but you ALWAYS offer something new - even for an advanced, avid “home chef.” (Mayak, en Meurette, a non-brûlée custard.) I’m with Guy Fieri on the runny yolk issue but I have a serious childhood egg/tracheotomy incident to back me up. I appreciate that you offered up options that are NOT just undercooked yolk. Keep up the great series.
Thanks for showcasing tortilla española. I would dare say this is a staple in every single Spanish household, no matter where we are in the world. It will not be as brown on the first side next time, I'm sure.
Chinese tomato and egg stir fry is one of my favourite dishes ever. The effort to flavor pay off is just... astronomical. I could do it blindfolded because it is just that easy, you can do it with poor tomatoes (but if you have good tomatoes use them) and a few augments make it just absolutely stunning. for me those are dark soy sauce, scallions, and some kind of chilli flake.
OMG BONGEATS!!! Thank you, it's one of my most favorite egg dishes! And Inga's dish is something I grew up eating too, we just add a little bit of vanilla to it.
I'm really glad you made a marinated egg!! Marinated eggs are so easy to make, can be paired with anything, and there are so many variations! My family specifically makes chinese tea eggs that are hard boiled and use black tea, but the next time I make a marinated egg I'll try the korean version!
Hi Andrew, for the Tortilla Española, in Africa we call that “Zege” and its so amazing to see how other cultures make the same dish just in different ways. In Tanzania, we usually add to it things like finely chopped chillies, bell peppers, tomatoes that have been deseeded, carrots, and of course potatoes and onions. Depending on which coast (there are regional areas differences to the ingredients) Some places, they would add pieces of grilled meat in it “called Mishkaki” which is just grilled beef cubes on skewers. Anyways, awesome video! And as always! Enjoying the content. P.S. this recipe is an awesome way to reuse-leftover fries😂😂
old bread episode? panzanella, french onion soup, panko -> katsu curry, skordalia, romesco, pappa al pomodoro, romesco, bread puddin, stuffing... so many more!
Everything in this episode looked and sounded phenomenal, but not gonna lie, who else thought Andrew's bacon/egg/sauce sandwich at the end sounded the most appealing? hahaha
so love this series. I always wanted to ask, how often do you make these recipes after the video? do you make them every once in a while or is it a one time making and done??
The eggs in the egg curry are generally fried more, but looks delicious. The egg skin usually gets brown and crinkly. There are Bengalis in Bangladesh AND in India. Bong Eats are Bengalis from Kolkata (Calcutta), which is where my family is from. We have different ways of cooking and we have different ways to manage language too (different words for things, accent etc). It’s nice to see Bengali food centered for once.
The offhanded mention of bread pudding has me CRAVING some of that now, I've got some beautiful cherry preserves/jam that would work perfect for the little fruit dollops, even if my grandma always preferred just adding raisins instead
Nailed it once again. Inspirational as always. All of the dishes looked great but after watching this I am inspired to make the Tortilla Espanola and egg curry....I didn't even know egg curry was a thing.
Watching this while eating egg curry. I almost spit out my food. My mother always prepares egg curry with khichuri (which is like rice cooked together with dal) the first time it rains after a long while. Its literally a match made in heaven. Specially during a rainy season.
So good! If you ever do a part two - I can't recommend Cilbir (Turkish Eggs) enough! garlic & lemon yogurt, jammy eggs, and spicy butter - it's really good!
Great video! Such great recipes, and yet, you've only just " cracked" the surface of the eggs versatility. If you ever doe a part II, I would recommend making Oaykodon, a Strata, cured egg yolks, or salted eggs. Or maybe you can do a video on different types of eggs. A century egg with silken tofu is one of my favorite cold dishes for summer.
You made a Bengali boy very happy with the representation over Bengali food. BongEats is a great channel to showcase our style of food. Love from Kolkata, India. 🇮🇳
As a spaniard, i would say that you nailed the ingridients and thecnique was on point, but you butchered the cooking. - The potato and onion mixture should not stick to your pan. - In the final mixture with the egg the pan was way too hot. It's almost burnt, and the egg is way too coocked, it's dry Next time lower the heat to medium, tortilla should have just a bit of a runny egg (almost like the 6 minutes boiled egg)
I agree with the cooking, he obviously made some mistakes as you said. However, the ending result was okay for me. Not everyone likes runny eggs, I personally prefer tortilla on the dryer side but, of course, it's a matter of taste and preferences
Seeing the title, Me: i hope he does an Indian curry Andrew: does bengali version Indian curry Me, a Bengali: akskdjsoslkdjd yes + For those who don't know bengal is a part of india
You should have made friend potatoes and eggs. You peel & slice potatoes thin & fry them slowly in oil or lard season with salt pepper and paprika. Once the potatoes are soft add beaten eggs to it, at least one egg per potato. The best classic Iowa side dish.
I don't have time for yet another social media account so I won't be starting an Instagram to make suggestions, but in case you ever do this again, TTEOKBOKKI! Aaron and Claire have a great recipe for it and it's absolutely the best way to eat eggs. 😍
My tip for the tortilla is that you cook more potatoes and more eggs, to match the size of your pan. The tortilla should always be about two fingers in height, precisely so you don't burn or cook the eggs in excess. I'm not going to comment on the set of the eggs, as that's by preference (I prefer my tortilla slightly runny) but I would have sliced the potatoes half of what you did, or at the very least a bit less than you did. That's so your potatoes cook faster without losing on taste. I also never worry about my potatoes browning, so long as they don't harden. I recommend doing the tortilla in a smaller pan so you can get a good feel for it, in a pan the size you used I would typically use one potato more. I would also recommend a pan with straighter edges so it doesn't spill and so the tortilla doesn't spread too much and you can make one of a decent height. I hope these tips help you!
Wow this is definitely the most versatile ingredient so far! It really seems like you put a ton of effort into researching and executing these videos - I appreciate that you include when things don't always go exactly as the recipe! Gotta try some of these for sure
I personally like eggs and this video has given me some cool recipes. Maybe you should try the Vietnamese braised pork and egg, the pork and eggs are braised in coconut water so the flavor is really interesting
I called "Tortilla Española" just "tortilla" all my life (P.R.) Seven years ago, I married a Mexican and now I say "Tortilla Española" because he calls "corn tortillas" and "flour tortillas" just "tortillas" 😂 That compromise has kept us happily married for 7 years. Gotta love Latin America. 🤣
Tortilla!!!! 🇪🇸🇪🇸🇪🇸 You don't know how much us, Spanish people, love tortilla, for me is my favorite food, and I think is really difficult to make a perfect tortilla. So, for being the first time that Andrew made it, I approve it. Thank you for always doing international dishes.
Andrew comment to follow. This is re: Seonkyoung who is a Vegan now and said she was going to take down all her non-Vegan recipes as she created Vegan versions of all of those old versions. Went so far as to imply everyone should be Vegan and if we chose to ignore the truth of industry practices then that was on us. Curious if she’s upset her animal based recipes are being referenced or if her desire for more subscribers outweighs her conscience. And YES, you sense a level of snark here because SL has already tried to backpedal by claiming she never intended to be “fully” Vegan. But I watched the announcement video and first few new recipes and the preachiness was obvious and obnoxious. I own my issue of preferring to LIKE THE PERSON when watching and choosing which recipes to make.
hi andrew! as a spaniard, i have to say you picked a really nice recipe, i'm relieved! i've seen some terrible things trust me... also, i would try it out again with a lower heat, so you get a more gooey texture! it's very popular here in spain
Yaaaayyy it's great to see you try bengali recipes. I love bongeats and I love A.T.E This was an amazing combo. Every single one of those dishes looked delicious ❤️
I would love to see a video on different pickles and how they are used! I think pickles are soooo interesting, especially since there are lots of different types of them around the world
Thank you for making Tortilla Española! (or Tortilla de Patata, as we call it here) However, I'm afraid to say spanish tortilla is known to be quite thick and kind of raw and gooey inside (as the heat from the potatoes and onions right out of the pan cook the eggs enough). Pro tip: take the potatoes and onions from the pan to a plate, and THEN, break the eggs on the side in the same dish add salt and whisk it all together. Cover it with a cloth for 3-5 minutes and you'll see the texture has changed and now its thicker. Finally, cook it for a few minutes on each side (preferably on a non-stick pan), just for it to set on the outside and done. Enjoy!
This is hands down one of the best series on TH-cam, I hope this channel gets millions of followers. Been a fan of these guys since the very beginnings of worth it. xx
9:20 ah that looks like a great attempt, but it's super dry (at least for my taste) When I saw you only used 5 eggs it didn't seem like enough to get that thickness that preserves the more liquid consistency in the middle, and then when I saw you burnt the first side it was just like my first few attempts at following my grandma's recipe hahaha
Hey Andrew! Just something my mom pointed out, when tempering any spices, if mustard or cumin is involved, you always add them first because they splutter and cook within seconds, when the heat is at its highest. Adding them later won’t cook them fully, because the pan loses heat over time, after adding more and more ingredients. The spluttering helps both of them release their flavours. Love your videos man!😄
totally agree!
Also, if you're using both mustard and cumin seeds then mustard seeds should be added first and when they're almost ready to pop you should add cumin. Coz mustard seeds take longer to pop than cumin.
Glad to see a fellow Indian at ATE!
Absolutely correct! Was thinking the same thing.
this is my favorite series atm, i get so excited lol
I eat my leftovers scrambled into eggs most mornings. When you cook for one, eggs and rice are essential for transforming stuff you've eaten three servings of already into something a little different.
All the recipes were amazing !! Thanks Andrew 😊
So cool! Especially at the end with that last purple egg recipe :o
I'm fairly sure that something can't "maybe" be undisputed, but yeah eggs can be done roughly ALL the different ways lol, this was a good one!
If you ever revisit eggs I would love to see you try egg hoppers from Sri Lanka!
Love it.
Buuuuuut. Worth it PLEASE!
Love this video that you make! Please make 'how I cook 20 pounds of corn' 🌽
❤️
As a hobby farmer with 12 hens actively laying eggs every day, i feel this mood so hard.
Omg that egg curry LOOKS AMAZİNG i will definitelt try it
damn, I need to make that second recipie!
I love the fact that he mentions his mistakes without editing it or cutting it out. It helps us to know what to look out for.
the one thing that annoys me is how he "loves" every single thing he makes. it's like he's scared to offend a culture by saying he wasn't a fan of something. maybe he does love every thing. but that seems just statistically unlikely
Another valid possibility is that he has other recipes he trials for this video but cuts out the ones that aren’t super to his taste or ones he can’t give enough justice by speaking on it.
But, either way it’s not the end of the world. It’s not like he’s saying “oh I love this” on repeat and moving on quickly. He’s telling us what he likes about it. The different components he feels works really well in the dish’s favor. And I feel like that detail is tantamount to deciding whether it’s something you want to try rather than just “oh, this person likes or dislikes it.”
@@adhir.8348 (I don’t wanna argue, I wanna discuss, bc I thought about that too before and let me share my thoughts too, maybe it will take that feeling away ✨)
yes, it is statistically unlikely but not impossible
Considering he “filters” (chooses) the recipes he’s really interested in and also know which ingredients he might not like, it’s very likely that he loves everything and it’s also very refreshing to see someone valuing and trying out so many diverse dishes
Beryl Shereshewsky does something similar and it took her several videos to find something she didn’t like
Some food enthusiasts just like everything! I know we’re used to being afraid to be honest due to cancel culture, but Andrew is really enthusiastic of cooking, I believe he’s being honest
Also, I love the fact that he was willing to try some things out before again, bc the first time around wasn’t great, and that mindset is something that helps our relationship with food 💛
@@adhir.8348 I do agree with you. I think I've heard it periodically coming from him and Inga. I think it's something very human the fact that you can also see the other side of the coin and give your real opinion. Nobody likes everything nor loves everything 🙂
The moment you said egg curry, I instantly imagined the different ways my mother cooks eggs in curries during Ramadan. It was a pleasant surprise seeing you cook Bengali food today! Love from Bangladesh!!
Ew, Ramadan
@@Dctctx Ew, yourself!
@@Dctctx its 2022, stop being islamophobic🙄 goofy
@@Dctctx ew, a rasicst
@@Dctctx ??
As a Bengali myself I feel like you nailed the egg curry. It's something we eat often and enjoy immensely
It's absolutely accurate and I never thought I would see Bengali food representated in about to
Great job!!
👏👏👏
Been following these guys for a while, when he said its inspired from a Bengali dish, made me immensely happy. So proud.
So surprising. Glad I subbed
So true!! Lots of respect for the team
Fact: About to eat does a really good job portraying national dishes
An Indian here! Love Bengali food
Milk would be an excellent next ingredient. You could even expand to different types of milk like almond and soy (remake the soy milk from Taiwan???)
OMG YES!!!!!!
He did! It's just on a different channel. ^_^
Inga: Thank you for having me again. I'm excited.....*gasp*....
Inga: egg-cited
Inga is just too cute. The sheer joy is wonderful
You should do this series with tahini! It's an amazing condiment made of sesame seeds, and it's so versatile. It's in hummus, it can be used in other savory dishes, and I have a recipe for tahini cookies that are amazing! I'd love to see that episode.
I stand by this! Or things to do with sesame seeds
@@aknee3042 Yes! Sesame seeds are so delicious and useful.
Yes 👍 ! It makes wonderful salads vinaigrette
Cheers from San Diego California
Omg yes, someone gifted me a huge bag of toasted sesame seeds and I literally couldn't use them all. "How I used 10 pounds of sesame seeds"
Please include Halva if you choose sesame seeds.
This is my favorite cooking channel and when you chose eggs I thought "how cool would it be to see Bengali Egg Curry" as a passing thought, but when you actually made it I instantly felt tears of shock and joy and pride. Thank you x 1 million for your thoughtful representation
How fun would it be to see a Beryl/Andrew crossover!!
Two incredibly lovely people with a gorgeous passion for cooking and food. Might we see it happen?? ✨
Sounds excellent!
Would love to see it 😊
U speak my mind
About to eat!!!! Bring in Beryl Shereshewsky!!🥺💙✨
Definitely, this should happen.
I knew it when you said Bengali version curry you are going to reference to Bongeats. They do a fantastic job. I would highly encourage you to watch their other egg recipes. You will love it. Trust me on this one.
Pro tip to avoid bubbles on top of the custard is to really quickly go over it with a creme brulee torch. It doesn't cook anything, but all bubbles are gone afterwards
If I didn’t even have a fine mesh strainer in my kitchen , where would I even find a kitchen torch? 😭
@@Maajabeen a lighter like the long ones for bbqs and candles would also probably work
@@Maajabeen Just for reference of the variety of people that exist, I do in fact have a kitchen torch but do not have a fine mesh strainer, so it was still a good tip for people that fall in that category.
Precisely!!
Will flamethrower do?
SO HAPPY TO SEE BENGALI EGG CURRY!!! And you made it well😇
I was wondering if a Strawberry episode would be too predictable? I love strawberries, but I feel like they have a limited number of recipes, think this would be a great way to find some new ones! 💕
I IMMEDIATELY thought of Portuguese desserts, like pastéis de nata and fios de ovos 💛
So delicious, however some of them are very hard to make, but give them a try next time you cook eggs Andrew!
I really hope the fried bacon, mushroom, and shallot didn't go to waste. That sounds amazing in the red wine sauce. I'd just poach an egg and put if on top
Always hurts me when solids are discarded after supposedly having given up their flavor. It's food.
That's what I was thinking, you normally eat whatever was used to make the sauce in the final dish with the egg, it's delicious !
@@ryann4626 I've never tried the dish but I'd like to. I just saw two of my favorite ingredients, bacon and mushrooms, being cooked to perfection and then not used in the final dish and I just...can't accept that.
@@Rayvana they are cooked for 3 hours, do you think they are still eatable? (as in are they still good then?)
@@1nf3ct3dTT of course it is.
The Kendall Jenner cut on the potato was everything!!
Glad I wasn’t the only one who noticed that😆
Never thought I'd see Andrew make a ডিমের তরকারি lol, very nice surprise.
Something I appreciate about Andrew is that he leaves his mistakes in the video. It makes these dishes feel realistic to attempt.
I enjoy these videos that highlight the versatility of a single ingredient across cuisines, styles, countries, etc. I’m a little older and by sheer time spent cooking and personal study I’ve often already made most of your recipes (soufflé, tortilla, curry) but you ALWAYS offer something new - even for an advanced, avid “home chef.” (Mayak, en Meurette, a non-brûlée custard.) I’m with Guy Fieri on the runny yolk issue but I have a serious childhood egg/tracheotomy incident to back me up. I appreciate that you offered up options that are NOT just undercooked yolk. Keep up the great series.
Thanks for showcasing tortilla española.
I would dare say this is a staple in every single Spanish household, no matter where we are in the world.
It will not be as brown on the first side next time, I'm sure.
Chinese tomato and egg stir fry is one of my favourite dishes ever. The effort to flavor pay off is just... astronomical. I could do it blindfolded because it is just that easy, you can do it with poor tomatoes (but if you have good tomatoes use them) and a few augments make it just absolutely stunning. for me those are dark soy sauce, scallions, and some kind of chilli flake.
OMG BONGEATS!!! Thank you, it's one of my most favorite egg dishes! And Inga's dish is something I grew up eating too, we just add a little bit of vanilla to it.
I'm really glad you made a marinated egg!!
Marinated eggs are so easy to make, can be paired with anything, and there are so many variations! My family specifically makes chinese tea eggs that are hard boiled and use black tea, but the next time I make a marinated egg I'll try the korean version!
Hi Andrew, for the Tortilla Española, in Africa we call that “Zege” and its so amazing to see how other cultures make the same dish just in different ways.
In Tanzania, we usually add to it things like finely chopped chillies, bell peppers, tomatoes that have been deseeded, carrots, and of course potatoes and onions. Depending on which coast (there are regional areas differences to the ingredients) Some places, they would add pieces of grilled meat in it “called Mishkaki” which is just grilled beef cubes on skewers.
Anyways, awesome video! And as always! Enjoying the content.
P.S. this recipe is an awesome way to reuse-leftover fries😂😂
You can also use stale crisps (potato chips) as the potato
i love how you explained everything, it could hook basically anyone, even someone clueless like me! is it possible to cook dishes with milk next?👉👈
old bread episode? panzanella, french onion soup, panko -> katsu curry, skordalia, romesco, pappa al pomodoro, romesco, bread puddin, stuffing... so many more!
Everything in this episode looked and sounded phenomenal, but not gonna lie, who else thought Andrew's bacon/egg/sauce sandwich at the end sounded the most appealing? hahaha
thats what i thought about the sauce lol
Seeing the south Asian recipes represented (especially Bengali food (!!)) is so heart-warming, this is amazing. Always wait eagerly for these videos!
Love this series! I think eggplant would be a nice episode, they're so versatile!
I know this series is about foods you haven't cooked before, but I fully expected an omurice comeback
First thing I thought of after seeing this title was "ONLY 31??"
I might eat too many eggs...
so love this series. I always wanted to ask, how often do you make these recipes after the video? do you make them every once in a while or is it a one time making and done??
The eggs in the egg curry are generally fried more, but looks delicious. The egg skin usually gets brown and crinkly.
There are Bengalis in Bangladesh AND in India. Bong Eats are Bengalis from Kolkata (Calcutta), which is where my family is from. We have different ways of cooking and we have different ways to manage language too (different words for things, accent etc).
It’s nice to see Bengali food centered for once.
Best you Tube Content at the moment
I would love to see Andrew trying to make a chicken birayani . It's delicious 😋😋
The offhanded mention of bread pudding has me CRAVING some of that now, I've got some beautiful cherry preserves/jam that would work perfect for the little fruit dollops, even if my grandma always preferred just adding raisins instead
Nailed it once again. Inspirational as always. All of the dishes looked great but after watching this I am inspired to make the Tortilla Espanola and egg curry....I didn't even know egg curry was a thing.
Watching this while eating egg curry. I almost spit out my food. My mother always prepares egg curry with khichuri (which is like rice cooked together with dal) the first time it rains after a long while. Its literally a match made in heaven. Specially during a rainy season.
The reference of where recipes come from make my academic heart so happy, alway cite your sources.
Andrew thank you so much for trying a Bangali dish! You're curry was perfect.
So good! If you ever do a part two - I can't recommend Cilbir (Turkish Eggs) enough! garlic & lemon yogurt, jammy eggs, and spicy butter - it's really good!
Great video! Such great recipes, and yet, you've only just " cracked" the surface of the eggs versatility. If you ever doe a part II, I would recommend making Oaykodon, a Strata, cured egg yolks, or salted eggs.
Or maybe you can do a video on different types of eggs. A century egg with silken tofu is one of my favorite cold dishes for summer.
You made a Bengali boy very happy with the representation over Bengali food. BongEats is a great channel to showcase our style of food.
Love from Kolkata, India. 🇮🇳
Ohhh my god... our very own channel @bong eat reached About to Eat Kitchen...feeling so happy 😊
Leave it to the bourgeois French to use wine to poach eggs in...
So thankful that this channel exists! ❤
Adam Ragusea has a great video on the spanish tortilla, this recepie was amazing too
So happy to see Bongeats getting some international recognition 😁😁
As a spaniard, i would say that you nailed the ingridients and thecnique was on point, but you butchered the cooking.
- The potato and onion mixture should not stick to your pan.
- In the final mixture with the egg the pan was way too hot. It's almost burnt, and the egg is way too coocked, it's dry
Next time lower the heat to medium, tortilla should have just a bit of a runny egg (almost like the 6 minutes boiled egg)
I agree with the cooking, he obviously made some mistakes as you said. However, the ending result was okay for me. Not everyone likes runny eggs, I personally prefer tortilla on the dryer side but, of course, it's a matter of taste and preferences
Damn i can't get enough of this show. I could probably watch 1 hour straight of your recipes.
Seeing the title,
Me: i hope he does an Indian curry
Andrew: does bengali version Indian curry
Me, a Bengali: akskdjsoslkdjd yes
+ For those who don't know bengal is a part of india
“Is that incorrect?? I don’t know🤷🏻♂️😅” words I live by😌
Coincidentally I also made egg curry today..
Also would love to try the desert recipe by Inga it seems so easy
I'm so pleasantly surprised to see a Bengali dish! Thank you and you did a great job :)
You should have made friend potatoes and eggs. You peel & slice potatoes thin & fry them slowly in oil or lard season with salt pepper and paprika. Once the potatoes are soft add beaten eggs to it, at least one egg per potato. The best classic Iowa side dish.
Can we all just pause a second and take in how beautiful Inga is?
Yech. You need to stop undercooking your boiled eggs. They look like they're filled with snot.
In the second dish, mayak means in korean “drugs” so that means that the dish is so adicctive like drugs
I don't have time for yet another social media account so I won't be starting an Instagram to make suggestions, but in case you ever do this again, TTEOKBOKKI! Aaron and Claire have a great recipe for it and it's absolutely the best way to eat eggs. 😍
My tip for the tortilla is that you cook more potatoes and more eggs, to match the size of your pan. The tortilla should always be about two fingers in height, precisely so you don't burn or cook the eggs in excess. I'm not going to comment on the set of the eggs, as that's by preference (I prefer my tortilla slightly runny) but I would have sliced the potatoes half of what you did, or at the very least a bit less than you did. That's so your potatoes cook faster without losing on taste. I also never worry about my potatoes browning, so long as they don't harden. I recommend doing the tortilla in a smaller pan so you can get a good feel for it, in a pan the size you used I would typically use one potato more. I would also recommend a pan with straighter edges so it doesn't spill and so the tortilla doesn't spread too much and you can make one of a decent height.
I hope these tips help you!
Wow this is definitely the most versatile ingredient so far! It really seems like you put a ton of effort into researching and executing these videos - I appreciate that you include when things don't always go exactly as the recipe! Gotta try some of these for sure
Petsa de peligro recipes 😂
I personally like eggs and this video has given me some cool recipes. Maybe you should try the Vietnamese braised pork and egg, the pork and eggs are braised in coconut water so the flavor is really interesting
now something summery - a lot of watermelon, stone fruit, or basil
The Kylie Jenner reference at 07:37 was a funny little touch added
I called "Tortilla Española" just "tortilla" all my life (P.R.)
Seven years ago, I married a Mexican and now I say "Tortilla Española" because he calls "corn tortillas" and "flour tortillas" just "tortillas" 😂
That compromise has kept us happily married for 7 years. Gotta love Latin America. 🤣
Tortilla!!!! 🇪🇸🇪🇸🇪🇸 You don't know how much us, Spanish people, love tortilla, for me is my favorite food, and I think is really difficult to make a perfect tortilla. So, for being the first time that Andrew made it, I approve it. Thank you for always doing international dishes.
This video would cost a fortune to make these days.
좋은 영상 잘 보고 갑니다~^^
7:37 - My guy cuts potatoes like Kendall Jenner
I cant belive id live to see andrew make anda curry
was that a kendall jenner cucumber reference?!!??
Andrew comment to follow. This is re: Seonkyoung who is a Vegan now and said she was going to take down all her non-Vegan recipes as she created Vegan versions of all of those old versions. Went so far as to imply everyone should be Vegan and if we chose to ignore the truth of industry practices then that was on us. Curious if she’s upset her animal based recipes are being referenced or if her desire for more subscribers outweighs her conscience. And YES, you sense a level of snark here because SL has already tried to backpedal by claiming she never intended to be “fully” Vegan. But I watched the announcement video and first few new recipes and the preachiness was obvious and obnoxious. I own my issue of preferring to LIKE THE PERSON when watching and choosing which recipes to make.
Lol at the Kendall Jenner reference on the potato cutting 🤣
hi andrew! as a spaniard, i have to say you picked a really nice recipe, i'm relieved! i've seen some terrible things trust me... also, i would try it out again with a lower heat, so you get a more gooey texture! it's very popular here in spain
Yaaaayyy it's great to see you try bengali recipes. I love bongeats and I love A.T.E
This was an amazing combo. Every single one of those dishes looked delicious ❤️
This channel deserves millions of subscribers! Nice job 👍
Cheers from San Diego California
Bong Eats goes international!
as a Bangladeshi I felt emotional when you said egg curry!💚it is one of the favourite and easy dish in our country..
I would love to see a video on different pickles and how they are used! I think pickles are soooo interesting, especially since there are lots of different types of them around the world
To those looking for something to watch while eating, this, this is that channel. So subscribe! 👍🏽👌🏽
Yummmm I miss the 燉蛋 from HK too.. my favourite is 薑汁燉蛋 (ginger steamed egg custard). Thanks for showcasing this nostalgic food!
7:36 love the kendall jenner knife skills
Thank you for making Tortilla Española! (or Tortilla de Patata, as we call it here) However, I'm afraid to say spanish tortilla is known to be quite thick and kind of raw and gooey inside (as the heat from the potatoes and onions right out of the pan cook the eggs enough). Pro tip: take the potatoes and onions from the pan to a plate, and THEN, break the eggs on the side in the same dish add salt and whisk it all together. Cover it with a cloth for 3-5 minutes and you'll see the texture has changed and now its thicker. Finally, cook it for a few minutes on each side (preferably on a non-stick pan), just for it to set on the outside and done. Enjoy!
This is hands down one of the best series on TH-cam, I hope this channel gets millions of followers. Been a fan of these guys since the very beginnings of worth it. xx
This is my favourite series, it's so interesting and educational! It also feels really approachable and inspires me to cook more 😊
9:20 ah that looks like a great attempt, but it's super dry (at least for my taste)
When I saw you only used 5 eggs it didn't seem like enough to get that thickness that preserves the more liquid consistency in the middle, and then when I saw you burnt the first side it was just like my first few attempts at following my grandma's recipe hahaha
Really love this series! I am hoping you'll do something similar to your knife episode but with the different pans you use.
As a Bengali who cooks a ton of stuff from bongeats recipes, this made me so happy! 😍