I don't think Guga realises he has literally just made another Chinese/Japanese recipe for eggs called soy eggs or 卤蛋 by complete accident. They might not be boiled in the mixture but I think it's similar enough. So technically he's not even comparing century eggs to century eggs.
what is he doing he’s doing two different things😂 I don’t think he did any research before making this video 😂 and his version is just a braised egg come on where is his standards😂
I live in Asia and even here, century eggs are an acquired taste. Some folks out here hate it, but others love it. Kudos on being openminded and willing to give anything unique a try.
from the asian pov (or me specifically), your version is more like a flavoured ramen egg, but created to your flavour. not so much of creating a century egg. looks good though, for a flavoured egg!
Hi, this is a fan from China. It is fun to see people enjoying different food. In China, we cut the egg into pieces and mix it with sauce (the sauce you have for tofu is perfect for the egg). If you directly take a big bite, you will taste a strong ammonia flavor. That will be too strong and as a person who grows up eating it, I do not recommend one try that at home LOL.
My grandmother would cut it into wedges and sprinkle a little white sugar on it and eat it like that. I didn't like it the first bite but then it grew on me. But I mostly eat it now cooked into congee. It's not proper congee without century eggs. Also good with stir fried Chinese spinach. 😋
As a brazilian with taiwanese heritage, this egg is often used in rice soup in chinese breakfasts. The undescribable flavor you feel is because of its alkaline taste.
Viewer from Hong Kong here. We call that “皮蛋” (pei dan) and most of the time its paired with pickled ginger, sauces or even in Congee, rarely eaten straight although some people like eating it that way. I personally like it as long as it’s paired with other stuff and eaten at low quantities at a time. Love your vids where you try out weird stuff man
No tea eggs are made differently and usually only takes a few hours. It’s eggs cooked in tea, soy sauce, star anise and other aromatics. Sometimes the shells are cracked halfway through so the cooking liquid and soak in and dye the egg. They look brown due to the tea and soy sauce.
I love how Guga always uses Maumau as his guinea pig with stuff like this. Makes him eat it first and checks his reaction before he tries it himself haha. So cruel but I love it
My older sister does the exact same thing! If she doesn't like something, she says, "hey, here try this!" She already tasted it and thinks you need to join her in tasting something awful too. I learned early on to just say NO!
Guga: "welcome to sous vide everything guys, today we're looking at eggs" Also Guga: *doesn't even sous vide the eggs and just ignores the sous vide steak*
Your “version” is waaaaay different than thousand year eggs. It’s not the same at all. It’s only marinated in soy sauce, and its normal in asian cuisine. If you really want to pair that thousand year eggs cut it up and serve it with hot porridge. That will do wonder for you... Oh and I haven’t see you try Balut... you want unique? That is unique.
Guga the century eggs are duck eggs that need to be preserved for a long time, vs a day of marinade. Usually love your stuff but this one is pretty off.
Took me 2 tries to get use to it. First time by itself and it's stinks and taste funky but my buddy sliced them up and added dry shrimp with some pickled garlic and it was actually pretty good. I only eat it when while drinking
@@CatfishHeaven777 Not all meat has worms and parasites. You can have pigs safe, however it needs to be controlled. I am sure when they eat it raw, they know where it comes from. Otherwise you are right.
@@sajuuk111 Just because they eat it raw doesn't mean the meat is safe, people do a lot of stupid stuff that puts them in unreasonable danger for no good reason. Meat industry in Germany isn't cleaner than any other place, it doesn't take a long google to find that out. The only difference is that when in Germany if a meat packing plant is contaminated. everyone just sweeps it under the rug. Germans aren't dirty, ask Germans they'll tell you.
Guga all of your boys are so precious but I swear Maumau is me at heart when it comes to food. I love him on these rare ingredient, meats, dishes episodes.
for anyone who hasnt tried century egg. its actually amazing. its just very overpowering if you smell it. but if you take a small amount with rice porriage (which is very bland). the bland/sweetness of the rice with the fermented taste of the egg. they balance each other out. taste great with sweetened soy sauce and tofu. Giga did a good job with the tofu. The only difference between his and the century egg is that the fermentation of the traditional egg has the usual alcohol tangy aftertaste from the fermentation.
Congee. It’s very traditional if you go to any Chinese duck rice or chicken on rice shops. Or bakeries. They usually have century egg and slim pork congee ready to be sold. In quarts and you order it with Chinese fried dough sticks. “It’s the fried dough that can be split into 2 sticks.
I’m from a Asian background and whenever my family wants something light, We usually make congee/rice porridge with the century eggs it’s pretty yummy 😋
"Anything weird from your country?" Yeah, sure. The infamous Surströmming (Fermented Herring) from Sweden, but done right. This is often showed online by people simply opening the can and eating it straight up. It's disgusting, and not how anyone eats it. You can't just take a teaspoon of salt and think it will taste good. It's all about balance, but it still isn't for some people and I understand that. Quick breakdown for the only way I personally can stand eating it; First of all, the can of herring MUST be opened outside, preferrably in some sort of water barrel or something (as long as its under water) so you contain some of the smell. A soft white unleavened flatbread (a wheat tortilla will actually work as a substitute here, I have tried it and it's ok) Sourcream with dill and chives mixed in Some sort small mealy potato, boiled with dill and salt, cut into small pieces Raw diced onion, or pickled red onion 1 or two fillets of herring Roll this up to what essentially becomes a very strange taco. Optional: Red caviar. Thanks Guga! This was a great video and not all about that "shock" factor so many other clickbait channels go for. It was reasonable and well thought out.
While I love Guga videos, let's make one thing clear: What he made using a soy sauce mixture isn't even CLOSE to what you call Century Eggs so calling them a "version" of them is completely wrong. People shouldn't get the wrong idea and call it a "version of Century Egg".
Guga, first I want to say that I’m a big fan. I try to watch all your videos. The thousand year old egg can also be used as an ingredient in other dishes instead as the main attraction. We eat it in Chinese rice porridge called “jook”. This can be found at most dim sum restaurants. My mother puts the egg in her homemade jook because she said it helps break down the rice.
This is so good... we actually have it with pickled ginger. And it's so yummy. We also have it in porridge. Your version is just soy sauce egg, it's a different thing. There are so many variations, Chinese, Korean and Japanese. Also there are tea eggs. Go look them up
I wish guga will see my comment Hey guga! The century egg is very popular in my country but we cooked it in a different way. First we deep fried this egg and then we stir fried garlic and chilli untill it release a wonderful smell after that we put oyster sauce,fish sauce and a little bit of sugar to balance the sweet and saltiness and put the fried egg back to the pan and before we turn off the gas put a lot of Thai basil and keep stir it a few second you will get a nice Pad gra pao century egg! Combine with fluffy jasmine rice. I think its the best way to cook this egg in my opinion
The best way to eat this is to pair this with pickled ginger. Pickled ginger is very commonly found in Japanese restaurants. I have never heard of anyone who eats century eggs with steak though.
When eating century egg, best tip is to pair it with Japanese shoyu(kikoman)+garlic that way it will eradicate the foul smell(if you are not fond with it) and it will even enhance the creamy taste of the century egg if you pair it with rice porridge. I hated century egg but when my cousin thought me the tip above, it change my view.
I really enjoy sliced century eggs in a nice chicken stock based congee with spring onion. It's a bit of a long process from scratch, but worth it for a really good experience. I'd say as an American who enjoys them, they remind me of a really nice strong cheese.
Aight lemme put everything into perspective 1. Thousand year old egg, like guga said, is not actually a rotten year old egg, as chinese, we not only eat them with tofu, but most often we put them into congee with thin pork slices. 2. What guga made is something called 卤蛋 which is a completely different product in china. Koreans and especially Japanese also enjoy this technique and the Japanese usually put one of those on their ramen.
you should try "smalahove" its a traditional norwegian dish, its basically sheep sheep thats roasted, smoked nad cooked. some people even eat the "eyes"
The smell is ammonia due to protein break down the process. But it has umami undertone because the amino acids released during fermentation. In my hometown we usually eat it with sesame oil to deal with the smell. And you are right, I grew up eating it, I always crave it.
My favorite way to eat this. 3 eggs steamed pork. I chop some pork belly till its course like very course ground pork. I then dice the century egg (1000 yr old egg), diced salted egg and mix it into the grounded pork. I then add a raw regular egg and mix it into the pork. Add abit of salt, ginger, sesame old, and sugar for added flavor. Put the pork mixture into a deep pan, then steam it till cook. It will have some liquid in it after steaming. When done, eat with rice and your choice of vegetables.😉
Jan Larson Thanks Jan! I am on a mission to get him to do it hence I comment each and every one of his videos been more than a year now! I need support for people to thumbs this up so he can listen! I would even order it for him but I don’t know his address 🤷♂️
As a Filipino, I gotta throw Balut into the gambit. I’d love to see Angel or Maumau try it since that’d be a funny video. You’d need to blindfold them though XD
@Guga - the best way to enjoy century egg is to make congee with it! The rice soaks up all the egg flavoring and the smell disappears. Add some pork or chicken bones and meat into it too. You'll enjoy it, trust me!
LOL.. bro, we usually give it a slight boil first before eating it. this thing goes really well in a seasoned grounded pork rice porrridge.. cube them up and toss em in the porridge and BAM.. really good.
Soy marinated soft boiled eggs are pretty standard. That's usually what you get with ramen. Century eggs are decent with some ginger and chili oil on top.
I can assure you, these eggs do not taste like heaven. Imagine finding a dirty sock you left under your bed for 10 years and stuffing it into your mouth.
Bagoong isda ( fermented fish sauce ) kinda like fish sauce. If fish sauce is whisky, bagoong is the first stage of any alcohol, There’s also a shrimp version that’s raw and/or sautéed like sofrito. Check ‘‘em out at a Filipino or Asian stores near you. Cheers everybody!
I'm dying. Bro says "my take on century eggs" and then makes tea eggs. That's like saying "my take on a burger" and makes a taco. It's like...ok ya it's meet and cheese inside of bread but it's not the same thing at all
Best is to make rice porridge with it. Add century egg, water, rice, and a lean slices of pork. Make sure to lightly marinade the pork with soy sauce, white pepper powder, cornstarch and a bit of oil. Eat it together with some chowmein and voila
It would taste great with your tofu sauce. We normally have it with similar sauce that you made for the tofu. I like mine with soy sauce, grated ginger, any kind of fresh hot chilies, and some ground pepper.
There are a lot of foods that are either a) an acquired taste, where you like them only after trying several times b) something about the food is so foreign to your culture that your mind pre-disposes you to hate it because it is perceived as dangerous. A lot of fermented foods are like that. For example I recently failed to explain to my colleagues why products made of fermented milk can be tasty (like Keffir). They were like: "spoiled milk?! No way!"
Try Balut. hue hue hue. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days depending on the local culture and then steamed. It's a Filipino favorite. :)
You need to put the egg with the sauce and tofu, you slice the egg so the yoke soaks the sauce, the tofu should be the ultra soft ones that breaks apart easy and serves like somewhat a sauce too
I live in Hong Kong and 100 year-old egg in Chinese (皮蛋) means skinned egg if translated literally. We always put it in congee and other stuff like chili oil and more
When I was in the military we called those eggs balut. They would bury them underground for a length of time and sell on the street. I never tried one because it has a partially developed fetus, just sounded too gross for me. I guess balut is different since its not soaked in anything.
It's also called "Horse Piss Egg"... Well because it smells like piss, but if you peel the shell off and leave it for a while the ammonia smell mostly goes away. Stir fry or cook it with other stuff further lessens the smell, What you have is a creamy umami textured egg. Some people do eat it straight after peeling, but that's not how I like it. You could also try washing it in lime or vinegar bath to neutralize the ammonia, but that could leave the sour taste, who knows you might like it like that.
Hey Guga! It's me again. I'm the same guy that brouy you the jerk seasoning idea to beef and now I'm back with another one. I'm going to recommend to you a sauce that goes perfectly with an extremely sharp cheddar cheese. This sauce I believe has enough acidity that you should be able to use a tenderizer and even dry age. The flavor however is phenomenal. It is called "BRANSTON PICKLE". This sauce has a lovely flavor that I'm confident you'll enjoy. Please try this out and let me know how it works out for you.
I LOVE preserved duck eggs... and I eat them plain often... At Chinese restaurants that serve dim sum, the preserved eggs are served with congee/rice porridge.
In Indonesia we usually use duck egg and fermented with salt and ashes. I'm not really enjoyed because the fishy aroma, but the taste is quite good actually when eat it accompanied with soup
Right after you do the flame broil torch for the meat you show it sliced and I was wondering if when you see that pinkish iridescent rainbow (6:19) on the top slice on the right... coloring does that mean anything? I have often seen that on sandwich meats like turkey and threw it out LOL!
You should really try Surströmming. Fermented fish. It's really good if you eat it as it is supossed to be eaten. Dont go for the full bite, and remember to remove the bones. And always open it outside. I know im late to the party, but hey, i gave it a chance.
I don't think Guga realises he has literally just made another Chinese/Japanese recipe for eggs called soy eggs or 卤蛋 by complete accident. They might not be boiled in the mixture but I think it's similar enough. So technically he's not even comparing century eggs to century eggs.
exactly, he just made a version soy sauce eggs or tea eggs
Asian brigade gonna get hella fired up shortly
@@ian1988 yup, but I'm not gonna be the one to fuel the fire
Add some mirin and it’s a ramen egg.
what is he doing he’s doing two different things😂
I don’t think he did any research before making this video 😂
and his version is just a braised egg
come on where is his standards😂
I live in Asia and even here, century eggs are an acquired taste. Some folks out here hate it, but others love it. Kudos on being openminded and willing to give anything unique a try.
I hate it
I love it
I have never tried it
I absolutely love them
There is a difference between live in Asia and from Asia. People from many parts of Asia love it. It is an acquired taste if you simply live in Asia.
Captions be like “welcome back to Soviet everything guys”
For the Motherland...
This! Hahahaha
_Our_ wagyu
**communism intensifies**
Comrade Guga
from the asian pov (or me specifically), your version is more like a flavoured ramen egg, but created to your flavour. not so much of creating a century egg. looks good though, for a flavoured egg!
Hi, this is a fan from China. It is fun to see people enjoying different food. In China, we cut the egg into pieces and mix it with sauce (the sauce you have for tofu is perfect for the egg). If you directly take a big bite, you will taste a strong
ammonia flavor. That will be too strong and as a person who grows up eating it, I do not recommend one try that at home LOL.
Porridge!! it is the perfect match!! 😁
i have try bite the egg and it’s not that powerful but it’s just taste abit like jelly with muddy yolk
I like the egg by itself or with cooked white rice, it’s so addicting yummy
My grandmother would cut it into wedges and sprinkle a little white sugar on it and eat it like that. I didn't like it the first bite but then it grew on me. But I mostly eat it now cooked into congee. It's not proper congee without century eggs. Also good with stir fried Chinese spinach. 😋
I actually it recently and the ammonia isn’t even what made me be like ooff it was the aftertaste 😂
The only channel where a wagyu steak just sits there and is basically ignored. Insanity.
bruh he just made the steak sous vide so he can upload it on the sous vide everything channel lol.
Yeah like is he supposed to put this on his BBQ channel?
Yeah I was also thinking this would suit guga food channel better and skip the steak
The steak is just for distraction XD
😂 So true.
As a brazilian with taiwanese heritage, this egg is often used in rice soup in chinese breakfasts. The undescribable flavor you feel is because of its alkaline taste.
Wow I’ve never heard of a Taiwanese Brazilian that’s cool
@@alexruiz7399 you'd be surprised to see a lot of Asians live in Brazil
Vai Brazilian
And by the way his version is just ramen egg.
Rice soup ???
I think you mean porridge ?
Viewer from Hong Kong here. We call that “皮蛋” (pei dan) and most of the time its paired with pickled ginger, sauces or even in Congee, rarely eaten straight although some people like eating it that way. I personally like it as long as it’s paired with other stuff and eaten at low quantities at a time. Love your vids where you try out weird stuff man
omg I’m from Vietnam. I eat it with Congee and salted eggs as well. It’s *chef kiss* to be exact.. I crave for it every now and then
Blessings from Washington DC 🙏🙏
I can confirm, we have a dish in Malaysia where we put salted and century egg into and egg mixture and turn into steam egg
DELICIOUS!! Its my favorite
I enjoy eating them straight lol
As someone from China, I suggest yall try the egg with a porridge and lean meat, it tastes awesome
I think Guga should pursue this rabbit hole of traditional foods and delicacies. Some can be pretty tasty, others not so much.
That’s why Bizarre foods was on of my favorite shows, with all the traditional foods he’d eat
Kakakarrot cake
Guga basically makes soy sauce/ tea eggs and thinks its his version of century eggs? lol two different things entirely Guga
brahh
he didn’t do research at all come on😂
3 different kinds of eggs actually
Soy sauce,tea, and century egg are different to each other
lol he knows it’s ashes
"Your version" of the thousand year old egg, is called "tea egg", and its very famous and popular in asia ;D
Lol I said this same thing. Guga is hilarious. Calling a tea egg "his version of a thousand year old egg." Lol
No tea eggs are made differently and usually only takes a few hours. It’s eggs cooked in tea, soy sauce, star anise and other aromatics. Sometimes the shells are cracked halfway through so the cooking liquid and soak in and dye the egg. They look brown due to the tea and soy sauce.
@@Chu_on_This it's more closely resembles a tea egg than a thousand year old egg is the point. It's not a traditional tea egg but it's a tea egg.
I'd say it's damn near a Ramen softboiled egg.
@@celex321 yes I realized he made a simple version of the tea egg. He should have cooked some congee with the 1000yr egg.
4:02 "Cleaning up your own piece of meat is always the best way to go"
I've never tried someone else do it for me so I'll believe you
as a HongKonger, I recommend you try this egg with pickled young ginger.
My grandpa once went to Tuen Mun I don't know how it tastes tho he said it tasted delicious
I love how Guga always uses Maumau as his guinea pig with stuff like this. Makes him eat it first and checks his reaction before he tries it himself haha. So cruel but I love it
Guinea pig or not, I wish I were Maumau.
ENOUGH! Cheers everybody.
Jeo Eisenberg thanks for your input mate
It's either Mamau or Angel for crazy stuff like that
My older sister does the exact same thing! If she doesn't like something, she says, "hey, here try this!" She already tasted it and thinks you need to join her in tasting something awful too. I learned early on to just say NO!
Guga: "welcome to sous vide everything guys, today we're looking at eggs"
Also Guga: *doesn't even sous vide the eggs and just ignores the sous vide steak*
Not entirely true, he looked at the eggs alright. And also had a bite of the steak. To clean pallet I guess.
“But we’re not here to make them, we’re here to try them” *proceeds to make one*
I love it when people aren’t scared to try new food just because it’s “weird” 😂😂 great video!
Real fans don’t skip the “i know it doesn’t look that good right now, but watch this”
OG's that part is a must
Wait what, there a people who skip that?
🗿 BRUH!!!
Who skips that!? That's the best part!
grilling music be like DU DUU DUDUDUDUUU DUDUDUDUDUDUDUDUDUUUUU
i dont skip that part, i repeat that part 10 times
Your “version” is waaaaay different than thousand year eggs. It’s not the same at all. It’s only marinated in soy sauce, and its normal in asian cuisine. If you really want to pair that thousand year eggs cut it up and serve it with hot porridge. That will do wonder for you...
Oh and I haven’t see you try Balut... you want unique? That is unique.
in chinese cuisine. russian dont eat soy sauce marinated egg and yes they are asian too.
balut is so good from cambodia
dude made Mayak eggs and called it "his version of century eggs" lmao
@@bonerboy196 Philippines
@@noirsoulse i forgot to put the im so it says im from cambodia sorry for the misunderstanding!
"your version" is a regular ramen egg xD It is good tho, made it a few dozens times before
I’m afraid Uncle Roger is gonna kill Guga for this...😱
Everyone needs to let that CCP shill uncle rogers be forgotten.
Lmao
uncle roger knows shit
nahh, malaysian chinese are quite familiar with this egg
@@PiggyPoo623 unless he's one of those bananas
Guga the century eggs are duck eggs that need to be preserved for a long time, vs a day of marinade. Usually love your stuff but this one is pretty off.
i totally agree. im quite disappointed.
You missed the opportunity to say “great eggs-periment” 😂
That’s eggscellent!!
@@motosporttouring omg 😂
It seems he did not meet your eggspectations.
OMG (oh my egg)
@@alizihr6321 L
“you should not eat this by itself”
my family: eats it it directly after cutting it up
Took me 2 tries to get use to it. First time by itself and it's stinks and taste funky but my buddy sliced them up and added dry shrimp with some pickled garlic and it was actually pretty good. I only eat it when while drinking
In Germany we eat raw, seasoned ground pork called Mett on a Brötchen with onions.
You realize pork has lots of worms and parasites in the meat right?
@@CatfishHeaven777 Not all meat has worms and parasites. You can have pigs safe, however it needs to be controlled. I am sure when they eat it raw, they know where it comes from. Otherwise you are right.
@@sajuuk111Most of the German meat might not be that great in terms of breeding and marbeling, but processing of meat is very controlled.
@@CatfishHeaven777 ∆
@@sajuuk111 Just because they eat it raw doesn't mean the meat is safe, people do a lot of stupid stuff that puts them in unreasonable danger for no good reason. Meat industry in Germany isn't cleaner than any other place, it doesn't take a long google to find that out.
The only difference is that when in Germany if a meat packing plant is contaminated. everyone just sweeps it under the rug. Germans aren't dirty, ask Germans they'll tell you.
Guga all of your boys are so precious but I swear Maumau is me at heart when it comes to food. I love him on these rare ingredient, meats, dishes episodes.
Everyone: “Century egg”
Guga: “Century-year-old-egg”
for anyone who hasnt tried century egg. its actually amazing. its just very overpowering if you smell it. but if you take a small amount with rice porriage (which is very bland). the bland/sweetness of the rice with the fermented taste of the egg. they balance each other out. taste great with sweetened soy sauce and tofu. Giga did a good job with the tofu. The only difference between his and the century egg is that the fermentation of the traditional egg has the usual alcohol tangy aftertaste from the fermentation.
i can smell the egg no problem and i can also eat it with no rices
rice? are you serious?
Congee. It’s very traditional if you go to any Chinese duck rice or chicken on rice shops. Or bakeries. They usually have century egg and slim pork congee ready to be sold. In quarts and you order it with Chinese fried dough sticks. “It’s the fried dough that can be split into 2 sticks.
10:06 "Lemmeh just clean my palate with this here bit of wagyu"
I’m from a Asian background and whenever my family wants something light,
We usually make congee/rice porridge with the century eggs it’s pretty yummy 😋
Italians hearing pizza with ketchup is like an act of war
"Anything weird from your country?"
Yeah, sure. The infamous Surströmming (Fermented Herring) from Sweden, but done right.
This is often showed online by people simply opening the can and eating it straight up. It's disgusting, and not how anyone eats it. You can't just take a teaspoon of salt and think it will taste good. It's all about balance, but it still isn't for some people and I understand that.
Quick breakdown for the only way I personally can stand eating it;
First of all, the can of herring MUST be opened outside, preferrably in some sort of water barrel or something (as long as its under water) so you contain some of the smell.
A soft white unleavened flatbread (a wheat tortilla will actually work as a substitute here, I have tried it and it's ok)
Sourcream with dill and chives mixed in
Some sort small mealy potato, boiled with dill and salt, cut into small pieces
Raw diced onion, or pickled red onion
1 or two fillets of herring
Roll this up to what essentially becomes a very strange taco.
Optional: Red caviar.
Thanks Guga! This was a great video and not all about that "shock" factor so many other clickbait channels go for. It was reasonable and well thought out.
In Iceland they bury shark in the ground for months. Fermented/rotten shark...hmm, yummy
While I love Guga videos, let's make one thing clear: What he made using a soy sauce mixture isn't even CLOSE to what you call Century Eggs so calling them a "version" of them is completely wrong. People shouldn't get the wrong idea and call it a "version of Century Egg".
Well you are correct. I would say more but I would rather not get philosophical, I already got into one pointless argument before.
Guga, first I want to say that I’m a big fan. I try to watch all your videos. The thousand year old egg can also be used as an ingredient in other dishes instead as the main attraction. We eat it in Chinese rice porridge called “jook”. This can be found at most dim sum restaurants. My mother puts the egg in her homemade jook because she said it helps break down the rice.
Guga's take on the egg: "Today we're gonna dry-age hard boiled eggs."
I've never had a century egg, but to my mind this would be like making a variation of lasagna and calling it carbonara.
True
Same lol
Funny
This egg should be cracklingly WISE!
>be guga, talking about century egg
>make hanjuku egg, claim it is your improved version of century egg
chinawojack.jpg
Lmao me sitting here having eaten century eggs all my life
This is so good... we actually have it with pickled ginger. And it's so yummy. We also have it in porridge. Your version is just soy sauce egg, it's a different thing.
There are so many variations, Chinese, Korean and Japanese. Also there are tea eggs. Go look them up
I wish guga will see my comment
Hey guga! The century egg is very popular in my country but we cooked it in a different way. First we deep fried this egg and then we stir fried garlic and chilli untill it release a wonderful smell after that we put oyster sauce,fish sauce and a little bit of sugar to balance the sweet and saltiness and put the fried egg back to the pan and before we turn off the gas put a lot of Thai basil and keep stir it a few second you will get a nice Pad gra pao century egg! Combine with fluffy jasmine rice. I think its the best way to cook this egg in my opinion
The best way to eat this is to pair this with pickled ginger. Pickled ginger is very commonly found in Japanese restaurants. I have never heard of anyone who eats century eggs with steak though.
This is probably the best and most authentic way to serve century eggs. Sweet pickled young ginger sliced thinly. Try it guga
When eating century egg,
best tip is to pair it with Japanese shoyu(kikoman)+garlic that way it will eradicate the foul smell(if you are not fond with it) and it will even enhance the creamy taste of the century egg if you pair it with rice porridge.
I hated century egg but when my cousin thought me the tip above, it change my view.
I really enjoy sliced century eggs in a nice chicken stock based congee with spring onion. It's a bit of a long process from scratch, but worth it for a really good experience. I'd say as an American who enjoys them, they remind me of a really nice strong cheese.
Aight lemme put everything into perspective
1. Thousand year old egg, like guga said, is not actually a rotten year old egg, as chinese, we not only eat them with tofu, but most often we put them into congee with thin pork slices.
2. What guga made is something called 卤蛋 which is a completely different product in china. Koreans and especially Japanese also enjoy this technique and the Japanese usually put one of those on their ramen.
"They've been eating these eggs in china for ears." 👂👂👂😂
Lmaoooo
8:53 i just explode from laughing when he spit it
you should try "smalahove" its a traditional norwegian dish, its basically sheep sheep thats roasted, smoked nad cooked. some people even eat the "eyes"
Guga: this is my version of century eggs
My asian bro and sis: no no no...
Me: 🙄 yeah.. we hold pride when it comes to our food.
hate to tell ya but as someones whose actually had these things chinese really would eat whatever they found or made
@@flamingrubys11 Nah, dude. I've eaten this, but I wouldn't eat a worm
@@DanTraa Well if you sautee them, worms are decent.
@@flamingrubys11 Escargot is great. And France has the most Michelin starred restaurants along with Japan. I'll eat gourmet snails any day
Painful to watch
You guys gotta try scrapple!! From Pennsylvania Dutch. I absolutely love it
"I know you. Whats up with this egg?"
Famous last words
that wink with the sound effect hahaha
The smell is ammonia due to protein break down the process. But it has umami undertone because the amino acids released during fermentation. In my hometown we usually eat it with sesame oil to deal with the smell. And you are right, I grew up eating it, I always crave it.
My favorite way to eat this. 3 eggs steamed pork. I chop some pork belly till its course like very course ground pork. I then dice the century egg (1000 yr old egg), diced salted egg and mix it into the grounded pork. I then add a raw regular egg and mix it into the pork. Add abit of salt, ginger, sesame old, and sugar for added flavor. Put the pork mixture into a deep pan, then steam it till cook. It will have some liquid in it after steaming. When done, eat with rice and your choice of vegetables.😉
Will century old egg be eggscellent? That's what we're about to find out, let's do it.
Let’s talk about that
Good Mythical Morning my fellows
You are eating this weird stuff, and yet you still haven’t made Kangaroo meat?!!! Get on the program Guga.
I've had kangaroo in Australia (naturally) and Scottsdale, AZ. Pretty, pretty, pretty good!
Jan Larson Thanks Jan! I am on a mission to get him to do it hence I comment each and every one of his videos been more than a year now! I need support for people to thumbs this up so he can listen! I would even order it for him but I don’t know his address 🤷♂️
@@thehalalreviewer I'd definitely like to see some Sous Vide kangaroo.
in portugal, especially where i'm from (Lisbon) we eat grilled snails that you can find on the street lol
“Yes it’s true. I was delicious, but the public wasn’t ready for it and Salty took me off his damn menu.”
-A century egg
One of my favourite dishes is called the 3 coloured egg. Its basically an omlette with added century egg and salted egg.
My school used to serve those, amazing
gugas effort of making our 皮蛋 turned into a 卤蛋...
As a Filipino, I gotta throw Balut into the gambit. I’d love to see Angel or Maumau try it since that’d be a funny video. You’d need to blindfold them though XD
Exactly what I suggested
"I have pizza with ketchup"
"ew"
!?!??!?!? bruh lmfaooooo im dying
This guy Looks exactly like guga. It is amazing how everyone has a doppelganger
So you're comparing a ramen egg to a century egg. Totally different things.
Meow meow never disappoint !!! Angle is just disappointed smh
@Guga - the best way to enjoy century egg is to make congee with it! The rice soaks up all the egg flavoring and the smell disappears. Add some pork or chicken bones and meat into it too. You'll enjoy it, trust me!
Never knew I would see a day where Wagyu and hunble Century Egg being served on the same table
LOL.. bro, we usually give it a slight boil first before eating it. this thing goes really well in a seasoned grounded pork rice porrridge.. cube them up and toss em in the porridge and BAM.. really good.
What maniac discovered this? Buddy dropped an egg in salt and then a few months later found it again, saw that it was BLACK, and ate it anyway.
Soy marinated soft boiled eggs are pretty standard. That's usually what you get with ramen. Century eggs are decent with some ginger and chili oil on top.
I can assure you, these eggs do not taste like heaven. Imagine finding a dirty sock you left under your bed for 10 years and stuffing it into your mouth.
POV: You are early and can't think of any good comment
Bagoong isda ( fermented fish sauce ) kinda like fish sauce. If fish sauce is whisky, bagoong is the first stage of any alcohol, There’s also a shrimp version that’s raw and/or sautéed like sofrito. Check ‘‘em out at a Filipino or Asian stores near you. Cheers everybody!
I'm dying. Bro says "my take on century eggs" and then makes tea eggs. That's like saying "my take on a burger" and makes a taco. It's like...ok ya it's meet and cheese inside of bread but it's not the same thing at all
He should so make salt cured yolks with these for an ultimate umami experience
Best is to make rice porridge with it. Add century egg, water, rice, and a lean slices of pork. Make sure to lightly marinade the pork with soy sauce, white pepper powder, cornstarch and a bit of oil.
Eat it together with some chowmein and voila
That egg yolk has color blind mode on 🤣
It would taste great with your tofu sauce. We normally have it with similar sauce that you made for the tofu. I like mine with soy sauce, grated ginger, any kind of fresh hot chilies, and some ground pepper.
There are a lot of foods that are either
a) an acquired taste, where you like them only after trying several times
b) something about the food is so foreign to your culture that your mind pre-disposes you to hate it because it is perceived as dangerous. A lot of fermented foods are like that.
For example I recently failed to explain to my colleagues why products made of fermented milk can be tasty (like Keffir).
They were like: "spoiled milk?! No way!"
Try Balut. hue hue hue. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days depending on the local culture and then steamed. It's a Filipino favorite. :)
century egg is meant to be eaten as a condiment/sauce alongside congee, should really try it that way
You need to put the egg with the sauce and tofu, you slice the egg so the yoke soaks the sauce, the tofu should be the ultra soft ones that breaks apart easy and serves like somewhat a sauce too
I live in Hong Kong and 100 year-old egg in Chinese (皮蛋) means skinned egg if translated literally. We always put it in congee and other stuff like chili oil and more
7:15 me when my girlfriend finally gave birth
"I eat popcorn with ketchup"
"Whats wrong with you?"
"I have pizza with ketchup"
"EWW! Whats wrong with YOU?"
When I was in the military we called those eggs balut. They would bury them underground for a length of time and sell on the street. I never tried one because it has a partially developed fetus, just sounded too gross for me. I guess balut is different since its not soaked in anything.
What my family usually do with the century egg is that we slice them up and fried them. Cuz the pungent smell sometimes is too strong for us
Props to MauMau for diving into the century egg, that takes courage!
It's also called "Horse Piss Egg"... Well because it smells like piss, but if you peel the shell off and leave it for a while the ammonia smell mostly goes away. Stir fry or cook it with other stuff further lessens the smell, What you have is a creamy umami textured egg. Some people do eat it straight after peeling, but that's not how I like it. You could also try washing it in lime or vinegar bath to neutralize the ammonia, but that could leave the sour taste, who knows you might like it like that.
Hey Guga! It's me again. I'm the same guy that brouy you the jerk seasoning idea to beef and now I'm back with another one.
I'm going to recommend to you a sauce that goes perfectly with an extremely sharp cheddar cheese. This sauce I believe has enough acidity that you should be able to use a tenderizer and even dry age. The flavor however is phenomenal. It is called "BRANSTON PICKLE". This sauce has a lovely flavor that I'm confident you'll enjoy. Please try this out and let me know how it works out for you.
I LOVE preserved duck eggs... and I eat them plain often... At Chinese restaurants that serve dim sum, the preserved eggs are served with congee/rice porridge.
When you said ketchup and popcorn in the same sentence, I about threw my computer away.
In Indonesia we usually use duck egg and fermented with salt and ashes. I'm not really enjoyed because the fishy aroma, but the taste is quite good actually when eat it accompanied with soup
Right after you do the flame broil torch for the meat you show it sliced and I was wondering if when you see that pinkish iridescent rainbow (6:19) on the top slice on the right... coloring does that mean anything? I have often seen that on sandwich meats like turkey and threw it out LOL!
Very nice. You guys handled it better than any other western person that I have ever seen trying it.
I swear this guy sometimes laughs like Peter from family guy lol. XD
You should really try Surströmming. Fermented fish. It's really good if you eat it as it is supossed to be eaten. Dont go for the full bite, and remember to remove the bones. And always open it outside. I know im late to the party, but hey, i gave it a chance.
Have to make that egg with some congee!