Not really fond of eggs or egg dishes, but ''tortang talong'' is my one and only favourite egg dish. Grill an eggplant, peel it, then flatten, dip in beaten eggs seasoned with salt and pepper, then fry. We usually eat it with rice. Simple and yum!
@@barb330 hi, we usually just roast it directly on the stove's open flame. there's recipes on YT abt it, just type as is - ''tortang talong''. bon appetit. :)
These look pretty awesome. But what is even better than the dishes - and is *always* better on this channel? The people who send you the recipes, their culture, and their stories…and how you revel in the diversity and commonality of our human brothers and sisters. Thank you, Beryl, for sharing their (and your) stories!
I looked for it here in Japan and it is _not here!_ Whaaaat, no _Maggi Hot and Sweet!!_ I can find Maggie Chili Sauce but not the Hot and Sweet! So sad!
Hi, Beryl. I just wanted to let you know that your channel is a comfort channel for me. Thank you for creating an interesting, chill, and welcoming vibe. ❤
The Tanzanian omelet reminded me of a Spanish tortilla which is a potato omelet(sometimes with onion and bell peppers added). It’s enjoyed hot but also cold or room temperature in a crusty roll(bocadillo de tortilla). My family lived in southern Spain and loved them! Every rotisserie chicken place had tortillas as a side dish. Also the Hungarian pasta dish reminds me of German spaetzle.
The Korean dish I tried the first time you showed it. Now I make it all the time. It’s my favorite easy summer dinner. Cold, perfectly runny eggs with warm rice and seaweed is so delish. Peeling a dozen soft boiled eggs was the tricky part but now I use the back of a spoon to crack the shell all over. Then use the scoop part to separate the egg flesh from the membrane of the shell. It works perfectly!
I think we inadvertently stumbled upon the Beryl Loyalty Test - as soon as you said, "you know what will make this better," my brain instinctively replied "Maggi Hot and Sweet!"
That point about a little pinch of spice just does something is very true. I am not much of a fan of five spice powder, but sometimes a tiny little bit in a dish gives it a really interesting hit.
Have you had or use fish sauce?! This is how I feel about fish sauce. Spaghetti sauce is a little too bland? Boom. Fish sauce. Adds umami. I add it to most pasta and anything possible
@@dino9607 i add a bit of anchovy paste to my spaghetti sauce. It just adds a pop of something savory and that rich umami and no one even knows its there lol 🤫 don't tell
How did the cilbir not make the list?! That dish was amazing! It totally changed the way I think about eggs! It’s still my favorite recipe you’ve ever done and I’ve made it at least 100 times since then 😊
That is what I thought that bowö thing ontop of it was for. Also this was somewhat simular as the äggpalt or egg dumplings maybe best translation is for a dish in Sweden. We do plopp them out bigger wotha table spoonnin boiling lighty salted water and just boil them and eat them. with fried bacon and lingonberryjam.
The Hungarian pasta recipy is basically the same as German Spätzle (thats why you used a spetzle maker, I know haha). I am sooo surprised that it exists in other coutries as well. I always thought its unique to South German cuisine. Thanks for blowing up my mind today! :))
Sometimes I cheat and make tortilla española with fries or Trader Joe's frozen hashbrowns, so the fry omelet really reminded me of that concept. It's neat when you feature similar dishes from completely different places.
My Austro-Hungarian Great-Grandmother taught it to her daughter-in-law (my Grandmother). My extended family call it "Drips" (since we never learned what she called it). We drop them directly into chicken or vegetable/bean soup - in the last 5 mins before serving.
Hey Beryl, been following you from a long time and I just love your channel. It’s such a joy to see how food from all around the world brings us together to enjoy the content.
i dont think this dish has a nationality but I love scrambled eggs with onion, carrots, and chives! add powdered chicken stock to it and it's sooo good. i usually eat it with rice. quick and easy.
Egg Curry is delicious, my mum used to make it regular when I was a kid. It’s not like the dish here but rather the egg is IN the curry sauce rather than served beside or on top of it.
I loved your comment about the boiled eggs and "how satisfying" it is when the peel just all falls off and how on the flip side the "see saw of emotions" if it just chips off and hunks come out! I read this hack in a Rachael Ray magazine and it works ! Place water in a saucepan and place a steamer basket in then add the eggs and cover and bring to a boil. Cook 10 minutes then remove from heat and wait another 10 minutes. Place in ice water and after a minuite, take them out one by one and crack them on the bottom and return to the ice water. Wait another minute or 2 and when done, take them out and finish cracking then remove the shells. They just fall off.
This just made me so happy! My Nana and Par used to cook Nokedli with a few of my Pars Hungarian stews and its my favourite! He Immigrated to Australia from Hungary and grew up on the poorer side of things and it was good Because its filling, so I also grown up eating Nokedli like this, but called it "eggs and noodles" and adding ketchup. You can also make it into a dessert by adding golden syrup and a drizzle of thickened cream! so Yummy!
Perfect hard boiled egg peeling tip - before boiling gently tap on the round end of the egg until you hear a click. That’s the membrane snapping and once cooked it’ll peel right off. I’ve also done it by snapping that membrane after it was cooked and works as well.
Hafa Adai Beryl!!! My former partner taught me a hack for egg peeling. right after eggs're done, empty out water from pot/saucepan then jiggle/shake up(not too hard) eggs in pot until all eggshells're cracked all around. fill pot with cool water let it sit for a min then peel. I sooo love your channel. When I Nannied for my God daughter in Cali I did the same w/fries-eggs but with chopped up leftover McNuggets for the boyos breakie.
Love watching you, Beryl. You crack me up! I save a whole bunch of your episodes so I can binge watch them when I need comforting and have a hankering for comfort food.
I keep waiting for you to do Korean steamed eggs! Really delish and pretty damn easy. I suggest using the Korean stoneware bowl for the whole authenticity factor but it’s not mandatory. I’ve been on a Korean food kick lately so I use mine often. I used chicken broth with mine vs water fyi. Please add on your to-do list. It’s a fun addition to the typical egg dish rotation and looks really cool! Btw, many many weeks later I’m still making those Turkish Eggs after watching you. Def loving that poached egg technique. Every time I make the dish I love looking at how beautiful it is. It’s just so decadent and tastes ahhhhmazing. ☺️
My fav easy Mexican salsa is Chile pequin , just buy dried Chile pequin (little berry looking chili's), blend with canned tomato sauce and raw garlic and salt. So good. Kinda eyeball it but maybe like a small package to two small cans of tomato sauce and three or more garlic cloves.
Another fantastic episode, Beryl! Thank you for all your videos, I'm always amazed by the wonderful, creative dishes from around the world! I'm also so impressed by those from other countries who speak English SO WELL! Your channel brings me joy every time.
Yess Tojásos Nokedli is number 3 I am so happy as Hungarian finally we got so good rep eventhough we might not be at best place in other terms. Thank you Beryl .❤️ ❤️ ❤️
I got so excited when I saw you got to try Mayak eggs!! I adore this dish and I'm the furthest from being Korean. It's so filling and so easy to make. 😊
Huh... this was interesting. I've never used a "spätzle maker" before, but I thought you're suppose to fill a bit of the mixture/dough into that square and they move it back and forth to make sure the mixture passes through the holes... Although, Berly's method seemed to work too.
Yes you are. However, if the dough is somewhat firmer it won't drip through so easily, and also it can easily get stuck in the edges with this style. So it's easier to use a nokedli maker without that nozzle thing. Or if you don't have one, you could just have it on a cutting board, and cut/push small pieces of it into the water. Tidious but works 😅
I used to hate fighting with hard boiled eggs and the shell wouldn’t come off. Until I watched a Japanese TH-camr called Tokyo Kitchen. When she boils eggs she taps it gently on the round end of the egg and cracks it slightly. This allows a little air into the egg between the shell and egg. I’ve never looked back since! And the shape of the egg is beautiful. There isn’t a flat side to it.
Actually the trick to an egg that peels cleanly is just extremely hot water. Make sure it’s a rolling boil and don’t put refrigerator temp eggs in. That’s the reason so many people have difficulty peeling eggs because the water isn’t hot enough and they put cold eggs in all at once which lowers the temp enough to get the shell to stick.
Also the awesome thing about salsas is you can switch the chilis to whichever you like and also once you have mastered it you can add things to make salsa your own like peanuts or fry the ingredients… so many options
Oh Beryl, if you knew what else you could make with nokedli :))) Chicken Paprikash, we also put nokedli in goulash soup and a bunch of other things :))
YAY ROMINA and her _abuela!!_ I LOVE LOVE _divorciados_ and order them whenever I find them on a menu! _Huevos rancheros_ are a Tex-Mex staple, on which I rely for Texican brunch, but even in central Texas _huevos divorciados_ are uncommon, so I regard them as a treat.
Fun fact: back in the early 9ties, I was driving trucks. I hard-boiled eggs and marinated them in just plain soy sauce. So I could eat them while driving. Without having to spill salt all over the place. (And you don't have the time to stop to eat. Pls listen to Jim Croce: "Speedball tucker. And tell me what you think.) I didn't have the time to cook every day. So I skipped it to bake an apple cake, every sunday. So when I came back home, I had a piece of apple cake for most of the rest of the week. This was before the internet. And I had 27 recipes for apple cake on my hands. Baked most of them. That might be a topic for you: apple cake! Greetings from the far north of Germany!
Actually that is also an Indian dish. It was developed in India during British rule, long before there was any Pakistan. Ever heard of "Dak Bunglow Egg Curry"? Even the ingredients of this specific dish points towards Indian origin. Since when was curry leaves part of Pakistani cuisine? Never. Curry leaves essentially belong to South INDIAN dishes.
No doubt someone has already pointed this out, but.... when making nokedli or spatzle with the tool you were using.... the dough can go into the sliding square box on the top and then you slide the whole thing back and forth over the holes in the base part. (Using a spatula and anything with reasonably large holes works too, obviously!)
The Mayak Gyeran reminded me of Chinese tea eggs and I realised I hadn't made them for years. Now I have 4 hard boiled eggs sitting in the tea and spice marinade. I hope they come out nicely marbled but some of the shells may have cracked a bit too much. Whatever, they'll still taste good.😃
Hey Beryl, I have an egg peeling tip for you that you may or may not appreciate: use a teaspoon to get under the shell and peel it. It quite literally saved my dishes so may times!
Hello! I just tried the korean / drug eggs today 🎉 thank you so much, Shannon and Beryl, for sharing, it is really good and different from what I'm used to make. It will be on my go to recipes. ☀️
Loved this video! Eggs are such a stable in many cuisines and I always eat them for breakfast. Will be trying all of these, starting from Chips Mayai as that is so simple and looks delicious 😊
when i lived in Greece there was a restaraunt that used the day befores leftover fries in a baked omlet , that hungarian one reminds me of grandmoms spatzle a germain dumpling
You should try how Japanese eat eggs as well. 1) They make omelettes that are layer rolls flavored with a bit of soy sauce and sugar (fish stock if possible makes it’s better). You even can sprinkle green onions in the roll as you go and have with any meal with rice and miso soup for example. 2.) half boiled eggs (that they are still runny in the middle but very soft jelly like with the white) seasoned with a bit of soy sauce and fish stock and to mix it in with rice is common (fyi eating fresh raw eggs in Japan is also common carefully cracking it open on to cooked rice and season with the again a bit of soy sauce). 3)Oyakodon or basically simmered teriyaki like chicken or pork cutlets are also common and in the last minute pour mixed egg in the pan, cover, and turn off the heat. After a minute or two take off the lid and serve with rice. Sooo good! I love all these ways of eating them, even the raw egg one too.
you can actually use one of those large metal spoons with the holes in it too. having done it several times. it just takes longer. a colander with larger holes also works for that type of pasta.
I have laying chickens and sometimes overwhelmed with eggs so I loved this video. Also love your sense of humor! I’m still laughing over your “see yourself out” comment. 😂
The fries omlet, if using leftover fries you need to add something to keep the fries from being too dry. Just butter or oil might be enough but we often add ketchup, salsa, taco bell sauce, or I'm sure the Maggi hot and sweet would be awesome 😊
you can absolutely use the bigger holes of a chees greater for nokedli. Also having it with some thick stew is the best! But I'm sure chees would be just as good
So excited to see a Hungarian dish on your channel, Beryl! yaayyy.. Benedek is right, we looovvveee nokedli so much. Just a side note: you should put the dough into the basket but the way you did worked perfectly as well. Good job ;-)
I'm from Indonesia 🇮🇩 and it is also very common to have deep fried hard-boiled eggs here. My mom always fries the eggs before pouring the chilli sauce on top (Telur Balado). It tastes phenomenal with any kind of Soto 🤤
I too struggle with boiled eggs and how to get the shell clean off. However, I realised that if you keep them a bit longer in the cold water after boiling them, it becomes easier to peel them straight off.
My Dad and his 2 brothers loved huevos rancheros so much that any time they visited one another they’d make half-gallon batches of the salsas, or a full gallon of it was longer than a weekend. I think their version of the red sauce had cheddar in it, as well as the cheddar they put on top (you couldn’t get more appropriate cheeses in Connecticut at the time.)
Chips Mayai is a reason to go back to Tanzania. I miss the food I Had there. I never liked Red beans until I had Maharage. So tasty. But Chips mayai ist my favourite!
Tip for peeling eggs: rotate the egg when you're tapping it gently on the counter so that the crack spider-webs around the entire surface of the egg, that will help keep the egg from tearing. It makes the shell softer/more pliable, so that the shell can be peeled and doesn't suction-cup onto the egg and tear it.
Benedek from Budapest (6:53) - YOU are making me hungry. Shannon's Mayak Gyeran (13:14) Looks like a winner to me. I'm already planning to pair it with maybe fish, tofu or garlic rice, etc.
Omg that eggs and fries recipe is the same as my mother's to the T. I grew up eating that, in Brazil, it's just something she made up to use left over fries. I never guessed it was an actual custom somewhere else.
BERYL you're supposed to put the batter IN the white part that slides back and forth hahaha then you slide it back and forth instead of using the spatula to push it through the holes I guarantee it's a lot easier if you ever do this (or spatzle) again
Finnish munivoi. Or Finnish egg butter. I love eggs and due to health reasons I've been told to eat more protein. I was watching (I think) somebody feed Phil and they fed him this. Its basically hard boiled eggs with the best butter you can afford. For me its usually Amish butter or Irish butter. Mashed together and a nice sprinkle of flaky salt on top. Ive also added a few pinches of green goddess seasoning from trader joe but thats just my addition lol. I put green goddess in mashed avocado for toast too lol. I'm a tad addicted right now! Its like old white lady guacamole when I add a bit of lemon or lime juice lol. I've been eating the egg butter about 3 to 6 times a week. Its so darn good on toast. Especially with a little bit of good brie cheese oozing around on that toast too. 🤤
The easiest and for me best egg dish is simply a softboiled egg with a buttered toastet white bread (most germans prefer Brötchen). Only a little saltet with a spoon out of the egg!
Awesome episode, Beryl! The French fry omelette reminds me of a Levantine Arabic dish called "Batata wa Bayd" that's pretty much potatoes and scrambled eggs. On the deep-fried egg front, there are a couple Chinese recipes I can think of that also use them ("called tiger skin eggs"). Chinese Cooking Demystified has a great video on them, if you're interested in trying it!
I'm really interested to try that dish from Pakistan! I've never liked egg curry or shakshuka or anything that involves eggs in a sauce basically (shoryu eggs in ramen being an exception) but this looks great! Definitely going on my list of recipes to try thanks Beryl ❤
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Not really fond of eggs or egg dishes, but ''tortang talong'' is my one and only favourite egg dish. Grill an eggplant, peel it, then flatten, dip in beaten eggs seasoned with salt and pepper, then fry. We usually eat it with rice. Simple and yum!
sounds really yum! can it be grilled on a pan or does it have to be in an oven?
@@barb330 hi, we usually just roast it directly on the stove's open flame. there's recipes on YT abt it, just type as is - ''tortang talong''. bon appetit. :)
Yum!! I LOVE eggplant. Sounds absolutely delicious. Air frying really cuts the initial eggplant cooking time too. Thank you for the great dish!
@@tajr.2650 that's a great idea. hope you like it! :)
Sounds great! Where is the dish from?
These look pretty awesome. But what is even better than the dishes - and is *always* better on this channel? The people who send you the recipes, their culture, and their stories…and how you revel in the diversity and commonality of our human brothers and sisters. Thank you, Beryl, for sharing their (and your) stories!
How is Maggi NOT an official sponsor of the channel yet? Make it happen Beryl, do it for a lifetime supply of hot and sweet!
I totally bought some just because she talks about it a lot. Spicy ketchup is best ketchup.
I looked for it here in Japan and it is _not here!_
Whaaaat, no _Maggi Hot and Sweet!!_
I can find Maggie Chili Sauce but not the Hot and Sweet! So sad!
Actually, Nestle's Maggie sweet and spicy is ripped off version of Kissan 's sweet and spicy.
Because maggi doesn’t need sponsoring 😂
@SR-mv2mf no they were thinking maggy could sponsor her. Maggie sponsor byeril.
Hi, Beryl. I just wanted to let you know that your channel is a comfort channel for me. Thank you for creating an interesting, chill, and welcoming vibe. ❤
The Tanzanian omelet reminded me of a Spanish tortilla which is a potato omelet(sometimes with onion and bell peppers added). It’s enjoyed hot but also cold or room temperature in a crusty roll(bocadillo de tortilla). My family lived in southern Spain and loved them! Every rotisserie chicken place had tortillas as a side dish. Also the Hungarian pasta dish reminds me of German spaetzle.
That's funny because in Tanzania Spanish omelettes are pretty common but there it's just an omelette with tomato, onion, and green pepper.
The Korean dish I tried the first time you showed it. Now I make it all the time. It’s my favorite easy summer dinner. Cold, perfectly runny eggs with warm rice and seaweed is so delish.
Peeling a dozen soft boiled eggs was the tricky part but now I use the back of a spoon to crack the shell all over. Then use the scoop part to separate the egg flesh from the membrane of the shell. It works perfectly!
I make it with quail eggs.. so good! But peeling a bunch of little eggs is not so fun though😅
I had a plain old scramble yesterday for lunch but it was pretty dang good! I had it with herbs, cheese, tomato, fried spam and spring onion.
I think we inadvertently stumbled upon the Beryl Loyalty Test - as soon as you said, "you know what will make this better," my brain instinctively replied "Maggi Hot and Sweet!"
That point about a little pinch of spice just does something is very true. I am not much of a fan of five spice powder, but sometimes a tiny little bit in a dish gives it a really interesting hit.
Have you had or use fish sauce?! This is how I feel about fish sauce. Spaghetti sauce is a little too bland? Boom. Fish sauce. Adds umami. I add it to most pasta and anything possible
@@dino9607 i add a bit of anchovy paste to my spaghetti sauce. It just adds a pop of something savory and that rich umami and no one even knows its there lol 🤫 don't tell
What's not to love? Food and Beryl. This made my day! 😍
How did the cilbir not make the list?! That dish was amazing! It totally changed the way I think about eggs! It’s still my favorite recipe you’ve ever done and I’ve made it at least 100 times since then 😊
Yummy!
I second that, cilbir and avocado toast are my 2 go to breakfasts
Me too
i think it was featured on an episode from the early days of the channel
Looks yummy. When you're making the Nokedli, put the dough in the basket and run it across the grater portion. Makes things much easier🙂
That is what I thought that bowö thing ontop of it was for. Also this was somewhat simular as the äggpalt or egg dumplings maybe best translation is for a dish in Sweden. We do plopp them out bigger wotha table spoonnin boiling lighty salted water and just boil them and eat them. with fried bacon and lingonberryjam.
The Hungarian pasta recipy is basically the same as German Spätzle (thats why you used a spetzle maker, I know haha). I am sooo surprised that it exists in other coutries as well. I always thought its unique to South German cuisine. Thanks for blowing up my mind today! :))
Gleiche Maschine in der Schweiz: Knöpfli 🤷🏽♀️
Same dish exists in Germany and Switzerland. Funny its Knogetli, Swiss: Köpfli 😉
Sometimes I cheat and make tortilla española with fries or Trader Joe's frozen hashbrowns, so the fry omelet really reminded me of that concept. It's neat when you feature similar dishes from completely different places.
Also, the name reminds me a bit of the Italian word gnocchi/ gnocchetti. I wonder if there’s a correlation
My Austro-Hungarian Great-Grandmother taught it to her daughter-in-law (my Grandmother). My extended family call it "Drips" (since we never learned what she called it). We drop them directly into chicken or vegetable/bean soup - in the last 5 mins before serving.
@@leslieroesler8529 I think I take it even a step further by using kettle potato chips!
Hey Beryl, been following you from a long time and I just love your channel. It’s such a joy to see how food from all around the world brings us together to enjoy the content.
In Austria we do have a dish called Käsespätzle. It is very similar to Nokedli, but adds different mountain cheeses and crispy fried onion on it.
I just to say, Shoutout to your Gogol Bordello shirt! They are one of my favorite bands and are awesome to watch live!
Beryl you are such a breath of fresh air!
You really lighten up my mood!🥰🍳❤
Love the egg dishes. I've made the Korean eggs but not in a while so thanks for reminding me. My hens are busy filling up cartons so...perfect timing
OMG, tojásos nokedli is like my favorite food ever! Thank you so much for including Hungary, Beryl! 🇭🇺
When the hungarian boy said "goulash" I remembered when my coding prof wrote an Mail to us students that goulash is NOT a geometric shape 😅
i dont think this dish has a nationality but I love scrambled eggs with onion, carrots, and chives! add powdered chicken stock to it and it's sooo good. i usually eat it with rice. quick and easy.
Egg Curry is delicious, my mum used to make it regular when I was a kid. It’s not like the dish here but rather the egg is IN the curry sauce rather than served beside or on top of it.
Never realized when I used my leftover fries in an omelet that I was essentially making a Tanzanian dish. Now I want to try it with some chili powder!
I accidently recreated more then one Persian dish ^^
Use the same ingredients and you will end up with something fairly similar sooner or later
I loved your comment about the boiled eggs and "how satisfying" it is when the peel just all falls off and how on the flip side the "see saw of emotions" if it just chips off and hunks come out! I read this hack in a Rachael Ray magazine and it works ! Place water in a saucepan and place a steamer basket in then add the eggs and cover and bring to a boil. Cook 10 minutes then remove from heat and wait another 10 minutes. Place in ice water and after a minuite, take them out one by one and crack them on the bottom and return to the ice water. Wait another minute or 2 and when done, take them out and finish cracking then remove the shells. They just fall off.
All of these dishes look AMAZING!! I absolutely LOVE eggs! I eat them for breakfast almost everyday! Can’t wait to try them all!! ❤
This just made me so happy! My Nana and Par used to cook Nokedli with a few of my Pars Hungarian stews and its my favourite! He Immigrated to Australia from Hungary and grew up on the poorer side of things and it was good Because its filling, so I also grown up eating Nokedli like this, but called it "eggs and noodles" and adding ketchup.
You can also make it into a dessert by adding golden syrup and a drizzle of thickened cream! so Yummy!
Perfect hard boiled egg peeling tip - before boiling gently tap on the round end of the egg until you hear a click. That’s the membrane snapping and once cooked it’ll peel right off. I’ve also done it by snapping that membrane after it was cooked and works as well.
I'm so obsessed with Mayak eggs. I've made so many different variations of it. Literally addictive and a burst of flavor.
Hafa Adai Beryl!!! My former partner taught me a hack for egg peeling. right after eggs're done, empty out water from pot/saucepan then jiggle/shake up(not too hard) eggs in pot until all eggshells're cracked all around. fill pot with cool water let it sit for a min then peel. I sooo love your channel. When I Nannied for my God daughter in Cali I did the same w/fries-eggs but with chopped up leftover McNuggets for the boyos breakie.
Love watching you, Beryl. You crack me up! I save a whole bunch of your episodes so I can binge watch them when I need comforting and have a hankering for comfort food.
These look like they will work as great college recipes!! Going to try these out!!
My Polish grandmother made us this when we were children and it is so good!
I keep waiting for you to do Korean steamed eggs! Really delish and pretty damn easy. I suggest using the Korean stoneware bowl for the whole authenticity factor but it’s not mandatory. I’ve been on a Korean food kick lately so I use mine often. I used chicken broth with mine vs water fyi. Please add on your to-do list. It’s a fun addition to the typical egg dish rotation and looks really cool!
Btw, many many weeks later I’m still making those Turkish Eggs after watching you. Def loving that poached egg technique. Every time I make the dish I love looking at how beautiful it is. It’s just so decadent and tastes ahhhhmazing. ☺️
Yes. Thats something I really need to try. Anf now with my gastric catarrh acting up like crazy maybe better then the other koreans eggs
Make eggplant recipes around the world❤ love your videos💯
My fav easy Mexican salsa is Chile pequin , just buy dried Chile pequin (little berry looking chili's), blend with canned tomato sauce and raw garlic and salt. So good. Kinda eyeball it but maybe like a small package to two small cans of tomato sauce and three or more garlic cloves.
Another fantastic episode, Beryl! Thank you for all your videos, I'm always amazed by the wonderful, creative dishes from around the world! I'm also so impressed by those from other countries who speak English SO WELL! Your channel brings me joy every time.
You’re just such a happy soul to watch beryl ❣️
Yess Tojásos Nokedli is number 3 I am so happy as Hungarian finally we got so good rep eventhough we might not be at best place in other terms. Thank you Beryl .❤️ ❤️ ❤️
I got so excited when I saw you got to try Mayak eggs!! I adore this dish and I'm the furthest from being Korean. It's so filling and so easy to make. 😊
Huh... this was interesting. I've never used a "spätzle maker" before, but I thought you're suppose to fill a bit of the mixture/dough into that square and they move it back and forth to make sure the mixture passes through the holes... Although, Berly's method seemed to work too.
Came here to say exactly that (and yes, that is how you use it :)
@@arghgrmbl same :)
Yes you are.
However, if the dough is somewhat firmer it won't drip through so easily, and also it can easily get stuck in the edges with this style. So it's easier to use a nokedli maker without that nozzle thing.
Or if you don't have one, you could just have it on a cutting board, and cut/push small pieces of it into the water. Tidious but works 😅
I used to hate fighting with hard boiled eggs and the shell wouldn’t come off. Until I watched a Japanese TH-camr called Tokyo Kitchen. When she boils eggs she taps it gently on the round end of the egg and cracks it slightly. This allows a little air into the egg between the shell and egg. I’ve never looked back since! And the shape of the egg is beautiful. There isn’t a flat side to it.
Actually the trick to an egg that peels cleanly is just extremely hot water. Make sure it’s a rolling boil and don’t put refrigerator temp eggs in. That’s the reason so many people have difficulty peeling eggs because the water isn’t hot enough and they put cold eggs in all at once which lowers the temp enough to get the shell to stick.
I just coincidentally watched the Antichef where he learned to make Chips Mayai in Tanzania. It makes total sense as a breakfast dish to me!
The hungarian egg pasta looks like corn pops, they look so yummy!
The wooden spoon is so pretty too~
Watching you eat never fails to make me smile! 😄
Also the awesome thing about salsas is you can switch the chilis to whichever you like and also once you have mastered it you can add things to make salsa your own like peanuts or fry the ingredients… so many options
I love our videos Beryl! Lots of love from Melbourne Australia. ❤❤
Oh Beryl, if you knew what else you could make with nokedli :))) Chicken Paprikash, we also put nokedli in goulash soup and a bunch of other things :))
Thank your for this series! It's changed my cooking forever!
Green salsa is always my favorite!
YAY ROMINA and her _abuela!!_ I LOVE LOVE _divorciados_ and order them whenever I find them on a menu! _Huevos rancheros_ are a Tex-Mex staple, on which I rely for Texican brunch, but even in central Texas _huevos divorciados_ are uncommon, so I regard them as a treat.
Fun fact: back in the early 9ties, I was driving trucks. I hard-boiled eggs and marinated them in just plain soy sauce. So I could eat them while driving. Without having to spill salt all over the place. (And you don't have the time to stop to eat. Pls listen to Jim Croce: "Speedball tucker. And tell me what you think.)
I didn't have the time to cook every day. So I skipped it to bake an apple cake, every sunday. So when I came back home, I had a piece of apple cake for most of the rest of the week. This was before the internet. And I had 27 recipes for apple cake on my hands.
Baked most of them.
That might be a topic for you: apple cake!
Greetings from the far north of Germany!
I made those Korean eggs with quail eggs and omgosh marinated eggs really are delicious
Great vid, might make the divorced eggs for breakfast this weekend when I'm off. Was this a re-upload, I feel like watched this already.
I don't know what I liked more, the egg dishes or the egg puns!
Came back to your channel after ages and It was so so heartening to see Pakistani food being represented ✨🥹 🇵🇰 Thankyouu so much Beryl!
Actually that is also an Indian dish. It was developed in India during British rule, long before there was any Pakistan. Ever heard of "Dak Bunglow Egg Curry"? Even the ingredients of this specific dish points towards Indian origin. Since when was curry leaves part of Pakistani cuisine? Never. Curry leaves essentially belong to South INDIAN dishes.
@@sanjuktachatterjee6807chill
No doubt someone has already pointed this out, but.... when making nokedli or spatzle with the tool you were using.... the dough can go into the sliding square box on the top and then you slide the whole thing back and forth over the holes in the base part. (Using a spatula and anything with reasonably large holes works too, obviously!)
The Mayak Gyeran reminded me of Chinese tea eggs and I realised I hadn't made them for years. Now I have 4 hard boiled eggs sitting in the tea and spice marinade. I hope they come out nicely marbled but some of the shells may have cracked a bit too much. Whatever, they'll still taste good.😃
I have not made drug eggs in for ever!!! So good!!!!
I really like this concept of your favourite recipes.... please continue the series ❤️
Hey Beryl, I have an egg peeling tip for you that you may or may not appreciate: use a teaspoon to get under the shell and peel it. It quite literally saved my dishes so may times!
Hello! I just tried the korean / drug eggs today 🎉 thank you so much, Shannon and Beryl, for sharing, it is really good and different from what I'm used to make. It will be on my go to recipes. ☀️
Loved this video! Eggs are such a stable in many cuisines and I always eat them for breakfast. Will be trying all of these, starting from Chips Mayai as that is so simple and looks delicious 😊
My mom used to make stream omlette and cut them in pieces and mix it with dal tadka with tomato onion 😋😋
Stream?
when i lived in Greece there was a restaraunt that used the day befores leftover fries in a baked omlet
, that hungarian one reminds me of grandmoms spatzle a germain dumpling
You're truly a treasure Beryl ❤ I adore eggs and loved this episode ty girl for all your hard work😊
You should try how Japanese eat eggs as well. 1) They make omelettes that are layer rolls flavored with a bit of soy sauce and sugar (fish stock if possible makes it’s better). You even can sprinkle green onions in the roll as you go and have with any meal with rice and miso soup for example. 2.) half boiled eggs (that they are still runny in the middle but very soft jelly like with the white) seasoned with a bit of soy sauce and fish stock and to mix it in with rice is common (fyi eating fresh raw eggs in Japan is also common carefully cracking it open on to cooked rice and season with the again a bit of soy sauce). 3)Oyakodon or basically simmered teriyaki like chicken or pork cutlets are also common and in the last minute pour mixed egg in the pan, cover, and turn off the heat. After a minute or two take off the lid and serve with rice. Sooo good! I love all these ways of eating them, even the raw egg one too.
The dish with chips reminded me of a family friend who hated to waste food and would take everyone’s leftover fries to make frittatas.
Eggs are worth the price. All these recipes look amazing. ❤
Welcome to the salsa club, Beryl. Easy, and amazing. It's my one food I can't live without. Greetings from texas!
you can actually use one of those large metal spoons with the holes in it too. having done it several times. it just takes longer. a colander with larger holes also works for that type of pasta.
I have laying chickens and sometimes overwhelmed with eggs so I loved this video. Also love your sense of humor! I’m still laughing over your “see yourself out” comment. 😂
Eggsiting stuff!
Can you sell them?
The fries omlet, if using leftover fries you need to add something to keep the fries from being too dry. Just butter or oil might be enough but we often add ketchup, salsa, taco bell sauce, or I'm sure the Maggi hot and sweet would be awesome 😊
you can absolutely use the bigger holes of a chees greater for nokedli. Also having it with some thick stew is the best! But I'm sure chees would be just as good
So excited to see a Hungarian dish on your channel, Beryl! yaayyy.. Benedek is right, we looovvveee nokedli so much. Just a side note: you should put the dough into the basket but the way you did worked perfectly as well. Good job ;-)
You should try Cantonese Scrambled Eggs with Prawns.
The Tanzanian recipe is what we often do in Russia with our leftover mashed/fried potatoes and sometimes even macaroni. It's really good and filling!
I love Fenugreek leaves and seeds! They're definitely worth trying- the leaves are very user friendly, I toss it into so many soups 😊
That spice sounds like the name of a Pokémon 😅
Käsespätzle! Cheese+ spätzle+ frying pan = the ultimate comfort food
I'm from Indonesia 🇮🇩 and it is also very common to have deep fried hard-boiled eggs here. My mom always fries the eggs before pouring the chilli sauce on top (Telur Balado). It tastes phenomenal with any kind of Soto 🤤
Try tojásos nokedli with lots of black pepper on top! 🤩
Those salasa..z look soo yummy .. My mouth is literally watering.
I too struggle with boiled eggs and how to get the shell clean off. However, I realised that if you keep them a bit longer in the cold water after boiling them, it becomes easier to peel them straight off.
Tanzanian English accent is so similar to Indian accent. I literally assumed she was Indian. Also, definitely trying all the recipes.
My Dad and his 2 brothers loved huevos rancheros so much that any time they visited one another they’d make half-gallon batches of the salsas, or a full gallon of it was longer than a weekend.
I think their version of the red sauce had cheddar in it, as well as the cheddar they put on top (you couldn’t get more appropriate cheeses in Connecticut at the time.)
Chips Mayai is a reason to go back to Tanzania. I miss the food I Had there. I never liked Red beans until I had Maharage. So tasty. But Chips mayai ist my favourite!
Tip for peeling eggs: rotate the egg when you're tapping it gently on the counter so that the crack spider-webs around the entire surface of the egg, that will help keep the egg from tearing. It makes the shell softer/more pliable, so that the shell can be peeled and doesn't suction-cup onto the egg and tear it.
It would be cool to see a video testing all the different methods to make eggs easy to peel (run under cold water, soak in water, etc.)
I’m sure Americas test kitchen have a video on that
Benedek from Budapest (6:53) - YOU are making me hungry.
Shannon's Mayak Gyeran (13:14) Looks like a winner to me. I'm already planning to pair it with maybe fish, tofu or garlic rice, etc.
Omg that eggs and fries recipe is the same as my mother's to the T. I grew up eating that, in Brazil, it's just something she made up to use left over fries.
I never guessed it was an actual custom somewhere else.
BERYL
you're supposed to put the batter IN the white part that slides back and forth hahaha
then you slide it back and forth instead of using the spatula to push it through the holes
I guarantee it's a lot easier if you ever do this (or spatzle) again
Funny. I just realized my family always roasts our chiles and tomatoes. Boiling it seems wrong 😆. But we are from northern Mexico
Finnish munivoi. Or Finnish egg butter.
I love eggs and due to health reasons I've been told to eat more protein.
I was watching (I think) somebody feed Phil and they fed him this. Its basically hard boiled eggs with the best butter you can afford. For me its usually Amish butter or Irish butter.
Mashed together and a nice sprinkle of flaky salt on top.
Ive also added a few pinches of green goddess seasoning from trader joe but thats just my addition lol. I put green goddess in mashed avocado for toast too lol. I'm a tad addicted right now! Its like old white lady guacamole when I add a bit of lemon or lime juice lol.
I've been eating the egg butter about 3 to 6 times a week. Its so darn good on toast. Especially with a little bit of good brie cheese oozing around on that toast too. 🤤
Girlll🎉BRAVO...I'm tryin them ALL!!!❤❤❤❤❤
The easiest and for me best egg dish is simply a softboiled egg with a buttered toastet white bread (most germans prefer Brötchen). Only a little saltet with a spoon out of the egg!
Awesome episode, Beryl! The French fry omelette reminds me of a Levantine Arabic dish called "Batata wa Bayd" that's pretty much potatoes and scrambled eggs. On the deep-fried egg front, there are a couple Chinese recipes I can think of that also use them ("called tiger skin eggs"). Chinese Cooking Demystified has a great video on them, if you're interested in trying it!
You make me so happy
I'm really interested to try that dish from Pakistan! I've never liked egg curry or shakshuka or anything that involves eggs in a sauce basically (shoryu eggs in ramen being an exception) but this looks great! Definitely going on my list of recipes to try thanks Beryl ❤
You should try Chinese Tea Eggs. Similar concept to the Mayak Gyeran, except its marinated with tea and spices
Mayak eggs are amazing chopped up and tossed with pasta with a little of the marinade. Frequent meal at my house.
Great picks! I keep telling myself to try the omelette dishes, but I haven't yet. Maybe this week...
I'm finally at a point, having watched so many videos from you, I KNEW IT when you jumped up to get the Maggi Hot and Sweet. :D