How the World Eats Eggs | Turkey, Thailand, UK, India, Germany

- Hello, I'm Beryl. And the topic of today's video is egg dishes. And before I get into this, I just want to say this, I was recommended an overwhelming number of dishes with chicken

eggs

, and not a single dish with fish

eggs

, not a single dish with insect eggs, I think I saw a salted duck egg , but that was all. Guys, there are more than just chicken eggs out there. So, I would almost say this is the chicken egg episode. Today's artist is Julia Hendrickson. She makes these really cool watercolors and then she puts salt in them and then she lets the paint do whatever it wants.

And she ends up with these types of arctic landscapes. I really like them a lot and was excited that she sent some pieces to be in the background today. She wanted to let everyone know that the Book Club is happening. I'll let my sister borrow the book. So I'll post a photo. We're reading "The Unwanted" by Don Brown, and he's joining our book club on April 17 to talk about the book and illustrating it, which I'm really excited about! This is very, very cool. I chose this book because it has been 10 years since the war in Syria began.

So I thought it would be a good book to read and just talk and remember the experiences that people have gone through over the last decade. With that, let's take an aggressive turn and start preparing egg dishes. (Beryl laughing) (funny music) - Hi, my name is Megan. I am originally Irish, but currently live in Hampshire in the UK. The dish I want to share with you today is called fried eggs and soldiers. It is a beloved childhood classic. I think you'd be hard-pressed to find anyone around here who doesn't know what it is. It is a soft-boiled egg. (metallic pot sound) - Son of a bitch. (pot clanging) (water dripping) - It's a soft-boiled egg.

You take the top off the egg and you get some toast. You spread the toast with butter, cut it into strips. I like to make the strips the size of my thumb because I find that works really well on the top of the egg. And then you just dip the toast in the egg and that's it. The flavor is like a cacophony of salty, fatty, velvety and really rich. It's three really simple ingredients that are allowed to shine and be exactly what they are. My Nana told me that when she was young during the war and there was a ration where everyone received, if they were lucky, one egg per person per week in their rations.

So if you had the opportunity to have your egg, you know, your only egg, you wanted that egg to sing as much as possible. So things like dippy eggs and soldiers happened and they became a spectacle or an event or something to enjoy instead of just, you know, a scramble or a fried egg. Whenever I feel sad or when I want to think about my grandmother, I have a dippy egg and a soldier and if you can have something so simple and easy to combine with this that gives you such an emotional reaction, I think that's something really special. - This is the first time I eat a soft-boiled egg.

I don't know if you could tell by my inability to cut off the top. (upbeat music) (Beryl murmurs) (Beryl laughs) I didn't have a soggy egg cup either. I think this could be a wine glass for a baby. I'm not sure. Oh. (crunching toast) It feels a little naughty to have a yolk like this. (crispy toast) It's so rich and delicious. Oh. I really liked what Megan said about how during the war, when eggs were rationed, this was a way to let the dish really shine. And I totally understand what she means by having it. Like this is a very different experience, eating an egg like this versus eating it in an omelette.

It's about the egg. I think a lot of people get very nervous about salmonella with undercooked eggs. I don't know, I'm not worried, but maybe they're the famous last words, we'll see. (crunching toast) What do I do with the white inside? Should I get a spoon? I have this very small spoon. Well, the egg white is cooked. So I feel like this was a good way to start this whole episode. You know, this is an egg dish, egg dishes. Well, let's have another one. (soft music) - My name is Merve and I'm from Melbourne, Australia. The dish I want to share with all of you today is called cilbir.

Cilbir is basically a poached egg dish, consisting of garlic yogurt poured on top and then paprika butter poured on top. The way we poach eggs is a little different. We actually use a shallow pan and then just crack the egg right into the water and let it cook. The consistency of the egg yolk does not matter. It depends entirely on the person's preferences. Recipes for this dish actually date back to the Ottoman Empire of the 15th, 16th and 17th centuries, where it was cooked by Ottoman sultans for breakfast, especially, and for lunch. It is very hot from the hot eggs and warm butter and paprika.

And at the same time it is cold from the yogurt and tastes even better if you eat it with bread. The flavor of this dish is very reminiscent of Turkish flavors. It has flavors I grew up with, like garlic, yogurt, and paprika butter. They are the two ingredients that my mother basically poured over everything. It's a very familiar and warm flavor, and I really enjoy it a lot. (upbeat music) - Another breakfast dish, but after this there are no more breakfast dishes. It smells amazing. And also, did we know how to poach an egg like that in a pan?

Because I didn't and my life changed irrevocably and I will never hunt for an egg in deep water again. Wait, that looks pretty good. Oh Lord! OMG my egg is perfect! Check it out. Did we also know that paprika butter was something that should be used on literally everything? That? Oh Lord. Oh Lord. Okay, everyone, please try this at home, please. This is tremendously delicious. Garlic yogurt has that kind of cold palette that happens with hot egg and paprika butter, this should be illegal, it tastes great. I totally understand why Ottoman royalty would have said, "Cilbir for breakfast, please." And everyone would have said, yes, this is a dish for royalty.

Merve, sincerely, thank you. This is spectacular. (funny music) - Hello everyone. (speaking in foreign language) My name is Ben, I am Thai-American and I live in Boulder, Colorado. The Thai dish I wanted to share with you today is called khai luk khoei. Khai means egg and luk khoei means son-in-law. So khai luk khoei literally translates as son-in-law eggs. It is a fairly well-known dish in Thailand and basically consists of fried hard-boiled eggs topped with a sauce made of tamarind, fish sauce and palm sugar, as well as crispy fried shallots, cilantro and fresh roasted sliced ​​or whole. dried chilies.

Thai cooking often involves combining a large number of different ingredients to obtain a very wide palette of flavors in a single dish. But this sauce really achieves that wide palette of flavors with just three ingredients. It was traditionally served as part of a wedding commitment ceremony to basically show a potential son-in-law's family that a bride could cook using various culinary methods. Personally, I like to make khai luk khoei as a party snack and serve it as a kind of Thai-style deviled eggs. So if you are looking to expand your exploration of Thai cuisine, I really suggest you try making this dish because it is really delicious.

Thank you so much. (speaking in foreign language) - Okay, well, that was the first time I fried an egg. It was amazing. (Beryl laughing) Very, very exciting. I was really nervous because I had made that hole in the target and it would be a big mistake, but it turned out well. My whole house smells like fish sauce, which I enjoy. I hope my neighbors do too. Oh Lord. Oh. That sauce is very good. I've never had anything like this. Oh my God! Ben was saying that he serves them instead of deviled eggs and, yes, I will make them again, 100%.

Oh Lord. I feel manic, it's so good. I think the one thing most people might not have is tamarind paste, but it lasts forever. You make that purchase once and you can use it in so many different recipes. In fact, I use it to make tamarind chutney for Indian food. In fact, it is cheaper than buying it. And now I will also make this sauce, for sure. The fried egg is interesting. The white is obviously what's crunchy, but it's not crunchy because it obviously doesn't have a coating of bread or flour, but it's very good. I told Rajat that he was going to save some for him and I also want to eat them. (soft music) I'm eating one more.

I have to save this for Rajat. I'm so discouraged. Stupid sharing. (soft music) - Hello, my name is Mona. I live in Potsdam, Germany, and the dish I want to share with you is called senfeier. So mustard eggs in English. Mustard eggs are eaten for lunch or dinner and are hard-boiled eggs served with mustard sauce and mashed potatoes. The dish was very common in East Germany. So the former GDR was already more of a peasant meal. That's why today many people no longer like to cook it. I personally really like this dish because it reminds me of my childhood.

My parents made it very often during the week for dinner, after a long day at work or on Saturdays when we spent the whole day outside. And it is a very, very quick and easy dish. That brings back nice memories with my parents. I think eggs with mustard aren't what you normally picture when you think of German cuisine, but that's what I like. Which is the typical dish of the former GDR and, therefore, the part of German culture that many people like to forget. It's just a very quick dish that you can make with things you already have at home.

And that's why I like it a lot. (speaking in foreign language) Which means, bon appetit and I hope you enjoy it, in German. - I have hard-boiled eggs in mustard sauce. This feels like you go to a fancy restaurant and see deconstructed deviled eggs on the menu, like this could be that. The sauce gave me a little trouble though. So, you know, I think my sauce is a little thick, but I don't know. (Beryl laughs) (funny music) Mustard sauce tastes good though. Almost, maybe I should have added more mustard. I didn't serve it with any of the sides because I'm just trying the eggs, but I can get you to add potatoes and salad.

The sauce can become a little bit like salad dressing, and it will mix with the potatoes and make them like, yum, yum, yum, yum, so delicious. (Beryl laughing) I'm a big fan of dill. I love dill, of all the herbs, dill is my favorite herb. And I think a lot of people don't feel the same way, which is very surprising, very surprising. I think dill makes everything better. Oh yeah, see? That big chunk of dill made it better. I would say this is good. Although I think this might not be my favorite. It's hard because that Thai egg dish was really delicious.

And I feel like I flew too close to the sun. You know what I mean? It's still a delicious dish and the idea, if you like deviled eggs, is a really cool concept of a deconstructed version of them. Well. One last plate of eggs. (upbeat music) - Hello everyone, my name is Sanjeevini Mehandale and I am from Bengaluru, India. The dish I would like to share with you all is egg bhurji. Egg bhurji is basically the Indian version of scrambled eggs and has a spicier, saltier side to the flavor palette. And that makes it an excellent starter dish.

It has pretty basic ingredients. You only need eggs, onions and tomatoes along with green chilies and some other spices to make it. The conversation about whether or not eggs are a vegetarian dish is a bit complicated. And that's why we Indians came up with this term called eggitarians, which are basically vegetarians who only consume eggs. I love this dish because it is quite easy to make and yet tastes delicious and elegant. And you can also be as creative as you want with the ingredients. It immediately takes me back to the time when my parents and I drank it with Coca-Cola or 7 Up and celebrated small occasions at home.

I hope you all like this dish. (speaking in foreign language) Which means, eat and have fun. - Final egg dish. (Beryl vocalizing) This is egg bhurji. If you are a regular viewer of the channel, you might remember the word, bhurji, from when we made paneer bhurji the other day. (speaking in foreign language) The good thing about bhurji is that you can really do a lot with it. Obviously you can do it with paneer, you can do it with egg, you can do it with tofu. Bhurji is a mixed bag, right? These are very fancy scrambled eggs, but I feel like it's more of a lunch or dinner dish.

I have had it for breakfast, but when you try it you will see why, it has a lot of flavor and... (upbeat music) It is delicious. I wish I had bread, I wish I had many things. I don't have any of my similar accessories for this. Right now I have a big plate of eggs. I think this is a really great dish. You know, when you're feeling really lazy and you're like, "I don't want to make dinner, what am I going to do?" You can do this and you won't feel like you're just having scrambled eggs for dinner.

Like at all. Some of us don't have all of these spices, which is honestly pretty understandable. If you want to try this, I recommend there is a spice mix that you canshop at an Indian grocery store called Kitchen King. And essentially what it is is a ready-made blend of many of the most common Indian spices. So, when you are just starting out and want to cook Indian food, but are not ready for the investment in spices, you can use it. This is delicious. (Beryl laughing) It's strange talking to yourself and eating. This egg episode really only happened because you all really wanted me to make egg dishes.

I didn't think it was going to be as interesting as it was at the beginning. I think if you remember, I thought, oh, we only have chicken egg dishes. Beyond Beryl, you were wrong. This was totally an adventure in eggs. I feel like I've prepared eggs so many different ways. I learned how to fry an egg, how to poach an egg. Although I had previously claimed that I know how to poach an egg. He obviously didn't know how to poach an egg. And that was me like lying to myself. This has been a very pleasant experience for me. (Beryl laughing) I didn't even plan that, it just came naturally.

I'm going to end on a high note with that. I'll see you all in my next video.