@Lassi Kinnunen mmm that does sound good! In the term of an egg sandwich a Karelian pie isn't the same as a sandwich though. I think what Ando was trying to do is take away the mayo and replace it with something else, because mayo is mostly oil (same with butter, the dairy fat is very strong and easy to overpower the egg). So Andong mostly used salt, acid and other flavor enhancers to give the egg yolk a chance to work as a sauce and a chance to shine. It all depends on proportion of ingredients too I think
I'm a pretty good cook. I always test my food by tasting it. I'm a professional chef. I always test my food by tasting it, touching it, smelling it, and using thermometers, timers, and scales. I'm Andong and I'd like to show you my "cooking teeth."
@@PS-vk6bn Of course it's not totally scientific, it was a joke, also you don't necessarily need a perfect anatomical model (yet...), as long as you do the same test on all subjects, my first concern would be how to assure repeatable "pressure curves", which ones to use, etc., also it might turn out this methodology is simply garbage, but that doesn't mean you should discard simple tests (to do them properly, maybe it's not that simple anymore?).
Andong, re: 2:25, in the United States, adding mayonnaise to something turns it into salad-potato salad, tuna salad, macaroni salad, chicken salad, egg salad, ambrosia salad, etc. It's the strangest thing, but it's true. It doesn't even have to contain any vegetables. You could take a pile of pork rinds and crumbled Oreos, mix it all with mayonnaise, and get away with calling it a salad here.
Good thing it doesn't have to "contain any vegetables"...since that is NOT the definition of a salad. A salad: " A salad is a dish consisting of mixed pieces of food, typically with at least one raw ingredient." (according to Wikipedia anyway)
I'm sure you could find it at an asian grocery, and if not than you could order it online lol. I've definitely ordered ingredients I couldn't source locally
That dashi-brined egg... Brilliant. I'm gonna do that for all recipes that call for hard boiled egg from now on! Also, request please Andong: meringue cakes (held up purely by egg whites, sugar, and the air you beat in). I'm curious to know how much sugar we can cut out before the structure gets compromised.
The only difference I would have tried would be poking the eggs with a toothpick a few times so the brine could get inside the egg. Has anyone tried this?
I am so happy that youtubes algorithm was way off, or else I would have never come across your channel. You have such a fun and chill attitude that I can't help but to be in a good mood while watching. Oh, and they're crazy educational. Love the videos.
Daaaamn! It's a genius decision to cut the mayo out! I tried to make egg salad with sour cream instead of mayo, but the tang was overpowering. Thank you so much for that innovation! Now I can be sure, that my ass will fit in the doorway when the quarantine ends 😂
Glaube das ist so ein Berlin-Lübbenau-Ecke Ding. Eine Freundin von mir hat ihre Frühstückseier gerne im Glas gegessen, und sie kannte es fast nur so. Als jemand der aus der südwestlichen Ecke Deutschlands kommt war das erstmal super verwirrend für mich :D Finde so regionale Traditionen in DE mega spannend^^
I love those recipe developement / refinment videos. Hearing your thoughts on different techniques and seeing the experiments really makes one understand why you do it how you are doing it. Very nice, please more of these creative videos, even if they might take longer
keep up the good work i really enjoy your vids over other cooking channels because you are straight to the point not padding time with edits and drawn out cooking scenes, i came for the food not your cutting techniques, cheers man be safe
As someone who thinks mayo just tastes like sulfur suspended in fat, especially when combined with more eggs, I really appreciate this. In the past I've tried things like cream cheese, sour cream, yogurt, and combinations of them, but I will definitely be trying this!
... Well now I can't help but imagine you scarfing it down by the spoonful in the dead of night, illuminated only by the fridge light Your girl coming into the kitchen, wondering what's causing all that noise only to find you crouched there, having forsaken that spoon, now scooping it out with your bare hands She calls your name from the doorway, startling you, and it's only as you turn around that she can see the mess you've made of your face and the near-rabid look in your eyes. Unimpressed with your behavior, she turns away and heads back to bed.
I'd probably make the egg salad with mayo anyways since I am addicted to the combo of eggs, mayo and toasted bread but I think I'll maybe try your version now since I have time in excess thanks to being half quarantined.
I mean, he did use all the ingredients of mayo except for the oil, you've still got that flavour profile in there, you can always butter the bread if you like it fatty
@@Silmerano there is fat in eggs. leaving oil out just leaves the flavor of the oil out. and the texture of mayo when you combine it with the yolk i suppose
Notice the ever-so-subtle placement of the book on top of the cutting board, none other than “The Food Lab” (a gargantuan & wonderful tome) by the amazing Kenji Lopez-Alt, one of my culinary heroes.
Japanese egg sandwich is my favorite and I started making shokupan a few month ago so you can only guess how excited this made me. Yeah your shokupan isn't traditional (hydration = too high?) but it looks good and... maybe you'll make a shokupan video? One can dream. edit : and I'm trying your egg salad asap
Ich habe gerade gegessen, sogar was mit Ei und jetzt möchte ich dieses Spezialsandwich bitte trotzdem sofort. :) Wird auf jeden Fall notiert, weil ich gehöre ja zu denen, die Foodtube Rezepte nicht nur schauen, sondern nachkochen.
You know, I live in Japan and I have never thought about how they make those sandwiches. This was very educational. Soooo, I could make those myself now, or, since I am living in Japan anyway and every single supermarket and combini (combini = 24 hour small Tante Emma Laden style super market) has those sandwiches for less than ¥200 (oder 1.71 Euro and less) it is just easier for me to buy a bunch lol. But thank you so much to show all of us how to make them yourself. Love your videos! Keep up the great work. Vielen Lieben Dank und super viele liebe Grüße aus Japan!
Man I've m missed your videos. My mom used to make egg salad with crustless bread for school events. They were the first thing to go. Soft bread was hard to come by in Germany in the 80's and 90's!
I won't be doing the dashi soak thing on account of ingredient limitations but I love your idea of making an egg salad by separating the yolk and using it as a binder with chopped whites and additional ingredients. Definitely trying this out.
Hey man I like the way you talk and move around the way you get into the food your talking about makes me want to cook all good stuff you eat Thankyou for making this content looking forward to more great videos ✊
I'm sure I'd appreciate it more if American/Canadian mayo had a bit of dashi like Japanese mayo, as it is I only learned to enjoy it after discovering spicy/flavoured mayo and realizing I can mix it with pretty much any condiment to achieve a milder, smoother variant that doesn't trouble my stomach as much when it's fussy I'll never understand spooning large globs of plain mayo on sandwiches and stuff as most seem to do
Mayo is the most easily substitutable condiment... if you can even call it that... on the planet. Alone it’s to make sure your actual food isn’t dry (overcooked) then you can actually get creative with it and add actual flavor to it. Spicy Mayo, Japanese Mayo, hell even Ketchup Mayo. If it needs something else to be good. It’s just simply... not good 🤷♂️ it’s just an additive.
Andong, you must have the most refined tastebuds on the planet. And as funny as heck. Stay safe and well Bro. Thank you for a bright spot in dark times.👍
Thank you! Poached egg in a glass and jammy egg yolk salad! How did I never think of these 2 things! I am using these ideas this week! Something to look forward to in my isolation means a lot to me.
poached or fried eggs, with runny yolks, on buttered brown toast with a few dashes of tabasco or home made hot sauce is amazing. I wouldnt bother marinating the eggs but using runny soft yolks to make a dressing is great. I would however go for the classic british pairing of egg with cress rather than chives.
I boil my egg so it looks like this ( 5:27 ) then i have some salt on it and then a bit of butter on a spoon and then i eat it. I know butter dosent sound so good but please try it! its a much easier method aswell.
Singaporean style is Kaya (Coconut Jam) with butter on toast dipped into a soft boiled egg with soysauce and white pepper. Pretty good balance between toasty and saucy
Hey Andong! Ich esse "Ei im Glas" seit 30 Jahren regelmäßig am Wochenende zum Frühstück: 2 Eier für 6 min kochen und mit einem dicken Stück Butter, Salz, Pfeffer und Schnittlauch in einem Glas vermantschen. Danach sieht das so aus, wie bei Dir am Ende auf dem Brot. Mag nämlich auch keine Mayo. ;D Aber viele Deutsche in meinem Umfeld haben noch nie davon gehört und finden es etwas ekelig, wenn sie es zum ersten mal sehen. Aber hat sich noch nie jemand über den Geschmack beschwert. xD Grüße aus der Region Berlin-Brandenburg! ^.^/ PS: I love that you are speaking in english despite being "a german YTC" !
I wonder if tongzhang is like adding pudding mix (or rather modified corn starch) to cakes. I imagine that at the molecular level they perform the same function.
In Spain we boil the eggs until the yolk and whites are soft and then put in on top of a "huevera" (i guess it's kind of an individual egg holder) crack the surface to make a small opening and eat it scooping the egg with bread. That's my favourite way of eating them 🤤
Since you said the dashi flavour is quite subtle, I'm thinking if you boil down the dashi stock into a thicker concentrate, it will make the flavour pop out more.
I'm from New Zealand. Our egg sandwich is almost same. Instead of mayo we add a little butter instead. How much butter depends on how hard the eggs are. The butter also helps the egg mixture to stay firm and not fall apart when eaten.
Try this for simple and delicious (and no mayo) - boiled eggs and Heinz Salad Cream. Mashed up and works in any type of bread sandwich. You can add some cress if you like to add the ‘salad’. 😊
Andong, thanks for sharing this recipe! Personally I love the creaminess of egg yolk, but I can't stand commercial mayo. I haven't tried Japanese mayo yet, but I plan to someday.
My favourite type of egg-sandwich is a slice of Austrian style rye-bread, generous spread of butter, sliced hard-boiled egg on top and some salt and pepper...
Super Video, hat Spaß gemacht beim angucken. Auch wenn ich das niemals nachmachen werde, der Aufwand ist locker 100 mal größer als ei, toast, mayo. Und das ist gut genug 😁
Tell you what bro. You had the idea about those soft boiled creamy yolks giving you the binder. I totally agree with you on that. But for making that dashi stock and adding bonito flakes and soaking the eggs and all, you could have done is mashed those creamy eggs and add kombu powder and dashi powder to them and you have an instant umami. Just my thoughts. I could be wrong.
my favourite way to eat eggs on bread is soft bread, non toasted preferably white bread hard boiled egg cut into thin slivers with an egg slicer with a little bit of ketchup, salt and pepper its simple, but amazing
I make egg sandwiches with yoghurt instead of mayo. Mostly cause you can't get it in stores in the part of the world where I live, and making it yourself is, well, a headache. But with yoghurt, it still tastes good. Really good.
Hmm, yes, very nice. Will still make my childhood favorite of soft scrambled eggs, slice of velveeta fake cheese rolled into the eggs, between buttered, toasted white bread with Mayo. It may be the nostalgia, but I love it.
Hi andong, I substitute dashi with the mix of fish sauce & water (Thai, Vietnam or Indonesian fish sauce) the ratio are in between fish sauce 1 : 3 water, up to fish sauce 1:4 water .... So far it has been working well
You could have just slow coocked a raw egg mixture until it resembles a sort of sauce hollandaise texture and combine it with the dashi stock and some heavy cream or yoguhrt. (The egg mixture shouldn't jizzle in the pan, or other wise you are frying it and mix it after it formed a white ring gently first and then faster if it startet to become more firm.)
I am for sure going to try this. Just ordered dashi from amazon. HOWEVER... I am here to say that mayo is pretty easy to make and is a wonderfully versatile sauce that gives love to garlic, wasabi, sriracha, or about a million other flavors. So don't hate your mayo, okay?
Andong, man, you've got great hair! You don't need to hide it under a cap like the guys who are getting bald. It looks awesome. Thanks for taking us on a little walk with you - much appreciated for those who #stayhome .😃 Stay safe!
While I don't really like that kind of sweet bread (if it's not a sweet bun) I would love to try those eggs, they look delisious! I might even try to make them myself to go with my dark bread.
I never tried that way of getting hard boiled eggs to peel. The method I swear by is to steam, not boil, the eggs for 17 minutes. Then cool in cold water as usual. The shells don't stick, and as a bonus, there is no grey line between the white and the yellow.
This man walking 2 hours to his studio to put some eggs on bread.
He started in Wedding and went where ? Wilmersdorf ? Neukölln ?
Lmao
@@dustgreylynx probably still in wedding. I think he lives in Moabit.
@@martinn.6082 it's moabit and he crossed the Putlitzbrücke bridge. I like that area.
I think his Studio is near Beusselstraße in Moabit - used to live there for half a year
When you break it down, mayo is just eggs and oil, so egg salad is just eggs mixed with an egg sauce
Yea but store-bought mayo has so much oil you don't taste the egginess anymore. So point for Andong highlighting the egg flavor :)
It’s the vinegar taste that puts me off
@@Hunterswarchief true forgot about vinegar
@@emalinel I totally agree!
@Lassi Kinnunen mmm that does sound good! In the term of an egg sandwich a Karelian pie isn't the same as a sandwich though. I think what Ando was trying to do is take away the mayo and replace it with something else, because mayo is mostly oil (same with butter, the dairy fat is very strong and easy to overpower the egg). So Andong mostly used salt, acid and other flavor enhancers to give the egg yolk a chance to work as a sauce and a chance to shine. It all depends on proportion of ingredients too I think
I'm a pretty good cook. I always test my food by tasting it.
I'm a professional chef. I always test my food by tasting it, touching it, smelling it, and using thermometers, timers, and scales.
I'm Andong and I'd like to show you my "cooking teeth."
The perfect egg sandwich is bought at 1am from a Lawson in Tokyo. All others are imitations.
Lmao i was thinking the same thing
You obviously have never been to a good NYC Jewish deli my friend.
Truth
JOE Quezada You obviously have never been to literally any Lawson in Tokyo my friend.
You only get the egg sandwich if there's no fried chicken
Now that's some science, with those bite simulations!
i didnt like that part :/ too worried about the wasted food i guess lol
It was perfection
EpicBunty cmon relax, sacrificing food for science is for a greater cause
Yeah totally scientific since people don't have cheeks and lips 🤦🏻♂️.
@@PS-vk6bn Of course it's not totally scientific, it was a joke, also you don't necessarily need a perfect anatomical model (yet...), as long as you do the same test on all subjects, my first concern would be how to assure repeatable "pressure curves", which ones to use, etc., also it might turn out this methodology is simply garbage, but that doesn't mean you should discard simple tests (to do them properly, maybe it's not that simple anymore?).
Andong, re: 2:25, in the United States, adding mayonnaise to something turns it into salad-potato salad, tuna salad, macaroni salad, chicken salad, egg salad, ambrosia salad, etc. It's the strangest thing, but it's true. It doesn't even have to contain any vegetables. You could take a pile of pork rinds and crumbled Oreos, mix it all with mayonnaise, and get away with calling it a salad here.
Sadly having read some 80s cookbooks I would bet someone has made that before
If it's salty it can be called salad?
@@miguelangelsimonfernandez5498 loads of salads are salty. Egg salad has a good bit of salt.
Good thing it doesn't have to "contain any vegetables"...since that is NOT the definition of a salad. A salad: " A salad is a dish consisting of mixed pieces of food, typically with at least one raw ingredient." (according to Wikipedia anyway)
You mention pork rinds, Oreos and mayonnaise without providing recipe. Still waiting....
"Everyone can make this at home"
Me: :D
"So i made some dashi broth from scratch-"
Me: >;(
Not terribly hard to make. besides, cooking is much more enjoyable the more you make from scratch
@@davidlindquist1499 i know lol, i'm saying i don't have any of the stuff to make it from scratch nor do i have premade dashi broth
I'm sure you could find it at an asian grocery, and if not than you could order it online lol. I've definitely ordered ingredients I couldn't source locally
Same here, not gonna order it online because it's almost impossible, so just make it without the dashi!
Or, you know.
Make dry small fishes broth.
That's it. That's basically dashi.
That dashi-brined egg... Brilliant. I'm gonna do that for all recipes that call for hard boiled egg from now on! Also, request please Andong: meringue cakes (held up purely by egg whites, sugar, and the air you beat in). I'm curious to know how much sugar we can cut out before the structure gets compromised.
TF you mean chiffon? I love chiffons yum❤️
The only difference I would have tried would be poking the eggs with a toothpick a few times so the brine could get inside the egg. Has anyone tried this?
I am so happy that youtubes algorithm was way off, or else I would have never come across your channel. You have such a fun and chill attitude that I can't help but to be in a good mood while watching. Oh, and they're crazy educational. Love the videos.
Daaaamn! It's a genius decision to cut the mayo out! I tried to make egg salad with sour cream instead of mayo, but the tang was overpowering. Thank you so much for that innovation! Now I can be sure, that my ass will fit in the doorway when the quarantine ends 😂
It’s kinda really Russian thing 😂
I've thpught of using plain greek yogurt in place of sour cream. It might still be a bit sour but...
Ich bin Deutscher und habe noch nie von "Eier im Glas" gehört xD
War für mich jetzt auch eine Neuigkeit.
@SvenWeasley Gabs bei mir in der Kindheit öfters :D
Waaaas? Echt? Okay, es könnte sein, dass Eier im Glas ein wenig retro sind. Vielleicht hat Hipster-Berlin sie jetzt wiederentdeckt.
Glaube das ist so ein Berlin-Lübbenau-Ecke Ding. Eine Freundin von mir hat ihre Frühstückseier gerne im Glas gegessen, und sie kannte es fast nur so. Als jemand der aus der südwestlichen Ecke Deutschlands kommt war das erstmal super verwirrend für mich :D Finde so regionale Traditionen in DE mega spannend^^
Ich bin auch Deutscher und ich kenne Eier im Glas.
ANDONG! EGGS BENEDICT WILL NOT TAKE THIS DISRESPECT!
Freakin Egg Benedict from Great Ace Attorney
😂😂😂😂
eggs benedict is a snobby waste of time
@@mrhappyfoot You're a snobby waste of time! Eggs Benedict rules!
@@SlavicCelery fried eggs on toast with tabasco sauce for the win, eggs benedict is for posers
I love those recipe developement / refinment videos. Hearing your thoughts on different techniques and seeing the experiments really makes one understand why you do it how you are doing it. Very nice, please more of these creative videos, even if they might take longer
keep up the good work i really enjoy your vids over other cooking channels because you are straight to the point not padding time with edits and drawn out cooking scenes, i came for the food not your cutting techniques, cheers man be safe
As someone who thinks mayo just tastes like sulfur suspended in fat, especially when combined with more eggs, I really appreciate this. In the past I've tried things like cream cheese, sour cream, yogurt, and combinations of them, but I will definitely be trying this!
As someone who hates mayonnaise,
this is hot.
Hate mayonaise? Wotafoq is wrung with yu?
... How much do you _like_ mayonnaise that you're so shocked that people hate it?
I love mayo as much as i do love my girl and boy do i love my girl. I would be in trouble if i had to decide between the two
...
Well now I can't help but imagine you scarfing it down by the spoonful
in the dead of night, illuminated only by the fridge light
Your girl coming into the kitchen, wondering what's causing all that noise
only to find you crouched there, having forsaken that spoon, now scooping it out with your bare hands
She calls your name from the doorway, startling you, and it's only as you turn around that she can see the mess you've made of your face and the near-rabid look in your eyes.
Unimpressed with your behavior, she turns away and heads back to bed.
@@Unumbium that is a wonderfully hilarious image. Thank you for a good laugh xD
I'd probably make the egg salad with mayo anyways since I am addicted to the combo of eggs, mayo and toasted bread but I think I'll maybe try your version now since I have time in excess thanks to being half quarantined.
I mean, he did use all the ingredients of mayo except for the oil, you've still got that flavour profile in there, you can always butter the bread if you like it fatty
majo is basically just egg and oil ...
@@Elric509 oil is fat and fat is flavor. He basically left out the best part.
@@Silmerano there is fat in eggs. leaving oil out just leaves the flavor of the oil out. and the texture of mayo when you combine it with the yolk i suppose
I've thought of using greek yogurt instead...
You make such educational, passionate and entertaining videos. I love it!
Notice the ever-so-subtle placement of the book on top of the cutting board, none other than “The Food Lab” (a gargantuan & wonderful tome) by the amazing Kenji Lopez-Alt, one of my culinary heroes.
Japanese egg sandwich is my favorite and I started making shokupan a few month ago so you can only guess how excited this made me. Yeah your shokupan isn't traditional (hydration = too high?) but it looks good and... maybe you'll make a shokupan video? One can dream.
edit : and I'm trying your egg salad asap
Ich habe gerade gegessen, sogar was mit Ei und jetzt möchte ich dieses Spezialsandwich bitte trotzdem sofort. :) Wird auf jeden Fall notiert, weil ich gehöre ja zu denen, die Foodtube Rezepte nicht nur schauen, sondern nachkochen.
But.. the best part about poached egg on sourdough is that the oozes all over the bread.. it is addicting!
"Is this egg better?"
* Eat egg*
* Evil laugh*
"Yes Yes
Yes
Yes *YES*
YES"
It is a joy every time when Andong goes full mad scientist when one of his crazy schemes work out.
You know, I live in Japan and I have never thought about how they make those sandwiches. This was very educational. Soooo, I could make those myself now, or, since I am living in Japan anyway and every single supermarket and combini (combini = 24 hour small Tante Emma Laden style super market) has those sandwiches for less than ¥200 (oder 1.71 Euro and less) it is just easier for me to buy a bunch lol. But thank you so much to show all of us how to make them yourself.
Love your videos! Keep up the great work.
Vielen Lieben Dank und super viele liebe Grüße aus Japan!
7/11 egg sando is the shit the one with the hotdog bun
Man I've m missed your videos. My mom used to make egg salad with crustless bread for school events. They were the first thing to go. Soft bread was hard to come by in Germany in the 80's and 90's!
I won't be doing the dashi soak thing on account of ingredient limitations but I love your idea of making an egg salad by separating the yolk and using it as a binder with chopped whites and additional ingredients. Definitely trying this out.
Hey man I like the way you talk and move around the way you get into the food your talking about makes me want to cook all good stuff you eat Thankyou for making this content looking forward to more great videos ✊
You got a good attitude dude. Appreciate it
Haha, I like to use Bautzner mustard too. Although it is so cheap, it is super tasty.
I really enjoy your videos.
Greetings from Hamburg.
Bautzner and Löwen mustard are the best in Germany, period. :D
Yesss!
@@Noskur wowowowo don't you skimp on the händlmeier my dude
@@mw9167 only the sweet one with weißwurst
"A lot of people just don't love mayo"
I'm pretty sure there's a DSM-V entry for this awful, awful condition.
I used to hate it lmao but now i cant have fries without it. Still not a huge fan though
I'm sure I'd appreciate it more if American/Canadian mayo had a bit of dashi like Japanese mayo, as it is I only learned to enjoy it after discovering spicy/flavoured mayo and realizing I can mix it with pretty much any condiment to achieve a milder, smoother variant that doesn't trouble my stomach as much when it's fussy
I'll never understand spooning large globs of plain mayo on sandwiches and stuff as most seem to do
Mayo is the most easily substitutable condiment... if you can even call it that... on the planet. Alone it’s to make sure your actual food isn’t dry (overcooked) then you can actually get creative with it and add actual flavor to it. Spicy Mayo, Japanese Mayo, hell even Ketchup Mayo.
If it needs something else to be good. It’s just simply... not good 🤷♂️ it’s just an additive.
In ireland we do egg in a cup its pretty much egg in a glass but with boiled egg, butter, s/p all mashed together in a cup
9:07 him using "the fod lab" to press down the bread made me happy :3
Andong, you must have the most refined tastebuds on the planet.
And as funny as heck.
Stay safe and well Bro.
Thank you for a bright spot in dark times.👍
DUDE... you're a total foody... Did you train as chef or where is this love for details and ingredients coming from. 🙌Thank you for a great video
I love the studio set up and this sandwich
Thank you! Poached egg in a glass and jammy egg yolk salad! How did I never think of these 2 things! I am using these ideas this week! Something to look forward to in my isolation means a lot to me.
0:20 this is why I love this guy. He doesn't push his culture to you. He inspires you to do fusion. Awesome!
So many lightbulbs went off when I watched this, thank you for the inspiration!!
The trick is, with poached, overeasy or sunnyside up eat all the yolks part with one bite. Its delicious and satisfying and not messy
You are so underrated :((
Ur videos r the best and u put so much work in them, you are truly amazing
Your* are* you*
poached or fried eggs, with runny yolks, on buttered brown toast with a few dashes of tabasco or home made hot sauce is amazing. I wouldnt bother marinating the eggs but using runny soft yolks to make a dressing is great. I would however go for the classic british pairing of egg with cress rather than chives.
Excellent video as always. Stay safe!
Thanks, you too!
5:44 made me subscribe, in love w his personality
I boil my egg so it looks like this ( 5:27 ) then i have some salt on it and then a bit of butter on a spoon and then i eat it.
I know butter dosent sound so good but please try it! its a much easier method aswell.
Singaporean style is Kaya (Coconut Jam) with butter on toast dipped into a soft boiled egg with soysauce and white pepper. Pretty good balance between toasty and saucy
Hey Andong!
Ich esse "Ei im Glas" seit 30 Jahren regelmäßig am Wochenende zum Frühstück: 2 Eier für 6 min kochen und mit einem dicken Stück Butter, Salz, Pfeffer und Schnittlauch in einem Glas vermantschen. Danach sieht das so aus, wie bei Dir am Ende auf dem Brot. Mag nämlich auch keine Mayo. ;D
Aber viele Deutsche in meinem Umfeld haben noch nie davon gehört und finden es etwas ekelig, wenn sie es zum ersten mal sehen. Aber hat sich noch nie jemand über den Geschmack beschwert. xD
Grüße aus der Region Berlin-Brandenburg! ^.^/
PS: I love that you are speaking in english despite being "a german YTC" !
I came to this video sceptical about no mayo in an egg sandwich, I left wanting to try this, good work sir!
Andong, this is super genius! I love your channel man. Keep up the work! Come to Miami!
Just discovered your vids and I LOVE YOU ALREADY
Mixing the creamy part of the egg with mango chutney came to my mind. :)
Thank you for the mayo-free idea!
I wonder if tongzhang is like adding pudding mix (or rather modified corn starch) to cakes. I imagine that at the molecular level they perform the same function.
I’m in love 🥰
In Spain we boil the eggs until the yolk and whites are soft and then put in on top of a "huevera" (i guess it's kind of an individual egg holder) crack the surface to make a small opening and eat it scooping the egg with bread. That's my favourite way of eating them 🤤
Woaaw 😍
Great Video... This will be tried out next week!
The runny yolk is what makes an egg sandwich perfect. Shaking my head...
Since you said the dashi flavour is quite subtle, I'm thinking if you boil down the dashi stock into a thicker concentrate, it will make the flavour pop out more.
I'm from New Zealand. Our egg sandwich is almost same. Instead of mayo we add a little butter instead. How much butter depends on how hard the eggs are. The butter also helps the egg mixture to stay firm and not fall apart when eaten.
the only change i would make is use watercress i been making egg salad like this for a while minus the dashi infusion but will give that a go to
bro I was craving this sandwhich and looking up recipes for it JUST YESTERDAY !!! omg.
Try this for simple and delicious (and no mayo) - boiled eggs and Heinz Salad Cream. Mashed up and works in any type of bread sandwich. You can add some cress if you like to add the ‘salad’. 😊
I’m excited to try this. I actually just grabbed the nytimes recipe for the egg sando to make tomorrow..... and you just save me calories! Thanks.
These sandwiches were my breakfast and favorite munchies while I was in Japan
How is this channel not bigger?!
Andong, thanks for sharing this recipe! Personally I love the creaminess of egg yolk, but I can't stand commercial mayo. I haven't tried Japanese mayo yet, but I plan to someday.
Yay! Shokupan a.k.a Hokkaido milk bread. The King of sandwich bread!
This is just perfection! I’m your fan from now on!
My favourite type of egg-sandwich is a slice of Austrian style rye-bread, generous spread of butter, sliced hard-boiled egg on top and some salt and pepper...
Super Video, hat Spaß gemacht beim angucken. Auch wenn ich das niemals nachmachen werde, der Aufwand ist locker 100 mal größer als ei, toast, mayo. Und das ist gut genug 😁
Tell you what bro. You had the idea about those soft boiled creamy yolks giving you the binder. I totally agree with you on that. But for making that dashi stock and adding bonito flakes and soaking the eggs and all, you could have done is mashed those creamy eggs and add kombu powder and dashi powder to them and you have an instant umami. Just my thoughts. I could be wrong.
my favourite way to eat eggs on bread
is soft bread, non toasted
preferably white bread
hard boiled egg
cut into thin slivers with an egg slicer
with a little bit of ketchup, salt and pepper
its simple, but amazing
I've always undervalued this video but today I needed to make an egg sandwich and came to the realization that this is a masterpiece indeed.
I make egg sandwiches with yoghurt instead of mayo. Mostly cause you can't get it in stores in the part of the world where I live, and making it yourself is, well, a headache. But with yoghurt, it still tastes good. Really good.
Nice production video, sandwich looks amazing!
Hmm, yes, very nice. Will still make my childhood favorite of soft scrambled eggs, slice of velveeta fake cheese rolled into the eggs, between buttered, toasted white bread with Mayo. It may be the nostalgia, but I love it.
The simple way to get Umami flavor is to use MSG. That's just pure Umami concentrate
Now that's true poetry, great content Andong. Greetings from Colombia
My mouth watered like crazy at the last b-roll of the egg sandwich
Not that I want you to walk another two hours like this, but I really like this format in which you walk the city while talking to us 😆
Hi andong, I substitute dashi with the mix of fish sauce & water (Thai, Vietnam or Indonesian fish sauce) the ratio are in between fish sauce 1 : 3 water, up to fish sauce 1:4 water .... So far it has been working well
Or even 1 : 10 is also taste acceptable in my trials
Andong I love your enthusiasm when it comes to food and cooking 🤗
Ich bin so froh, daß Du Bautzener Senf benutzt, mein Lieblingssenf.
The quality of your thumbnails went off the charts. Good work
You could have just slow coocked a raw egg mixture until it resembles a sort of sauce hollandaise texture and combine it with the dashi stock and some heavy cream or yoguhrt. (The egg mixture shouldn't jizzle in the pan, or other wise you are frying it and mix it after it formed a white ring gently first and then faster if it startet to become more firm.)
I am for sure going to try this. Just ordered dashi from amazon. HOWEVER... I am here to say that mayo is pretty easy to make and is a wonderfully versatile sauce that gives love to garlic, wasabi, sriracha, or about a million other flavors. So don't hate your mayo, okay?
My mom does eggsalat this way since I can remember, without the japanese ingredients, but using the egg yolk as binder!
That looks goooood. I'll try to remake it minus the dashi.
Andong, man, you've got great hair! You don't need to hide it under a cap like the guys who are getting bald. It looks awesome. Thanks for taking us on a little walk with you - much appreciated for those who #stayhome .😃 Stay safe!
Wow you really called me out 💀 i wear a cap to hide my baldness
@@ashkhri I didn't mean to😀. I've just seen this method th-cam.com/video/TTLguLTPJPo/w-d-xo.html , if that could be of any help.
Japanese Kewpie mayo has no dashi, but includes only msg. It also only includes the yolks off the egg, other mayo uses the whole egg.
Seeing your grandparents and mother, no wonder you're have a sense of humor and IQ.
While I don't really like that kind of sweet bread (if it's not a sweet bun) I would love to try those eggs, they look delisious! I might even try to make them myself to go with my dark bread.
Delicious* No hate meant.
I never tried that way of getting hard boiled eggs to peel. The method I swear by is to steam, not boil, the eggs for 17 minutes. Then cool in cold water as usual. The shells don't stick, and as a bonus, there is no grey line between the white and the yellow.
That evil laugh at 5:39 makes the video 10 times better, I love it
5:38 he's got the laugh of a german grandpa!
hahahahahahaha!
What an idea, subbed!
i love Tamago Sando
I watch this not with the hopes that I will one day create this, but the fantasy of ever putting energy into cooking
Awesome!
Andong... you could have an international restaurant chain that would crush it.
I realize How far you go in each vid, But with the fake Jaws I was shoked ! great great work !
Поздравляю с 200 тыс подписчиков! Помню, как их было 129 тыс! Это блестяще! Успехов! Такими темпами миллион не за горами!