I Will Never Put Mayo In My Egg Sandwich Again
ฝัง
- เผยแพร่เมื่อ 27 มี.ค. 2020
- The perfect egg sandwich recipe is here - without mayonnaise. Inspired by the delicate flavors of the Japanese Tamago Sando, we take the egg salad sandwich to the next level.
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45g flour (bread flour is best)
120g milk
120g water
***
375g flour (bread flour is best)
1 packet (7g) dried yeast
60g sugar
8g salt
1 egg
120g milk
120g tangzhong
***
60g softened butter
milk for brushing
► Egg Salad Recipe 🥚
1,5l dashi (20g kombu + 20g katsuobushi)
8 eggs, medium
1 tsp salt + more to taste
1/2 Tbsp sugar
1/2 Tbsp vinegar
1/2 Tbsp mustard
1/2 tsp horse raddish (optional)
a few cracks of pepper
1/2 cup chives, finely sliced
*** optional additions:
pickles
capers
hot sauce
gochujang
cucumber
celery
bacon
sauteed mushrooms
...
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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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
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?).
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."
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....
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...
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
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
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?
"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.
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.
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.
You make such educational, passionate and entertaining videos. I love it!
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
Woaaw 😍
Great Video... This will be tried out next week!
So many lightbulbs went off when I watched this, thank you for the inspiration!!
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...
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 love the studio set up and this sandwich
This is just perfection! I’m your fan from now on!
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!
Just discovered your vids and I LOVE YOU ALREADY
Nice production video, sandwich looks amazing!
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!
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.
You got a good attitude dude. Appreciate it
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
What an idea, subbed!
You are so underrated :((
Ur videos r the best and u put so much work in them, you are truly amazing
Your* are* you*
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.
thanks again like always for your videos
Excellent video as always. Stay safe!
Thanks, you too!
My mouth watered like crazy at the last b-roll of the egg sandwich
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’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.
Andong, this is super genius! I love your channel man. Keep up the work! Come to Miami!
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.👍
Awesome!
bro I was craving this sandwhich and looking up recipes for it JUST YESTERDAY !!! omg.
How is this channel not bigger?!
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 😆
Mixing the creamy part of the egg with mango chutney came to my mind. :)
Thank you for the mayo-free idea!
Looks yum
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.
i love Tamago Sando
"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.
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
I’m in love 🥰
I came to this video sceptical about no mayo in an egg sandwich, I left wanting to try this, good work sir!
The quality of your thumbnails went off the charts. Good work
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
wow just wow
But.. the best part about poached egg on sourdough is that the oozes all over the bread.. it is addicting!
I HAVE TO TRY THIS HOLY MOLY DOES THIS LOOK TASTY
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.
I just tried it, it's pretty good
That looks goooood. I'll try to remake it minus the dashi.
Amazing video quality Andong!
Amazing
you're a god damn revolutionary!
Dude. Ur the man.
Perfection!
I realize How far you go in each vid, But with the fake Jaws I was shoked ! great great work !
omg, looks like your studio's in the street I live in!!! And that was one crazy long walk you took to get to work, lol. Must've been lockdown... but dude, there's a much more direct route than the one you took!
"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.
These sandwiches were my breakfast and favorite munchies while I was in Japan
Now that's true poetry, great content Andong. Greetings from Colombia
Genial! Dashi-Eier muss ich auch unbedingt ausprobieren :D
Can't wait to run into you at work someday, seeing that you walk through the kiez
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.
Geil, hab noch Dashi da und werde mir dann mal welche über Nacht einlegen. Gute Idee :)
Поздравляю с 200 тыс подписчиков! Помню, как их было 129 тыс! Это блестяще! Успехов! Такими темпами миллион не за горами!
5:44 made me subscribe, in love w his personality
Yes yes yes Jojo!
Yay! Shokupan a.k.a Hokkaido milk bread. The King of sandwich bread!
9:07 him using "the fod lab" to press down the bread made me happy :3
0:20 this is why I love this guy. He doesn't push his culture to you. He inspires you to do fusion. Awesome!
Dashi eggs? Brilliant!
Very interesting. I’d love to try it one day but I doubt I will have the necessary ingredients. If I do, I will!
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
The runny yolk is what makes an egg sandwich perfect. Shaking my head...
Fascidasting.
This is so smart godam
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 😁
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
I LOVE the hair!
Great recipe and the video is very well put together as always!
As mushrooms tend to make a good pairing with most eggy/toasty/pastry..y dishes maybe its worth doing a dried shiitake mushroom dashi and reblending the revived mushrooms into the egg mixture with some choice herbs as an even richer alternative? I see Mushroom based dashi all over the place in Japan as was wondering if you would give it a go?
Love your videos mN
Sitze hier um halbvier morgens, ich sollte schlafen
Will aber dein Video gucken😂
My mom does eggsalat this way since I can remember, without the japanese ingredients, but using the egg yolk as binder!
Genius, I got to admit!
Ich bin so froh, daß Du Bautzener Senf benutzt, mein Lieblingssenf.
5:42 YES!YES!YES! YES!!!!!
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.
That's genius!
The trick is, with poached, overeasy or sunnyside up eat all the yolks part with one bite. Its delicious and satisfying and not messy
die besten hab ich wirklich in japan gegessen! die sind wirklich der hammer!
FOOD LAB REPRESENT!!
5:38 he's got the laugh of a german grandpa!
hahahahahahaha!