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I Made A Giant 100-Egg Omelet • Tasty

Mar 23, 2020
Would you like Alvin oh no, we're doing it big that's the name of this program these are 100 egg

omelet

tes that's a lot of eggs that's a long time a shout out to all my chickens out there you are the real good ones, stay together, stay together one , two, three, open your eyes, really, what's up guys? I'm Alvin. I love making

giant

food and today, at Delicious, we are going to make crazy things. Today I'll be cooking for my fellow Delicious producer. You may have seen it, it's worth eating his feed and many other

tasty

videos. He is an incredible producer and a wonderful chef.
i made a giant 100 egg omelet tasty
I want to see if I can do something that's really cool and that will really impress her, so let's see. What do you want to eat today hello hey help how are you doing did you have any plans for lunch or dinner today I didn't have lunch or breakfast I'm still very hungry what do you personally like to eat in a On a daily basis I love Japanese breakfast okay rice , miso soup, and tamagoyaki, which is a Japanese-style

omelet

te, where they like to cook it in the pan, it rolls up exactly right, so I would be very impressed if you

made

me an omelet like a

giant

. omelette giant omelette oh well, just to be clear, although American omelettes and Japanese almond omelettes are different, which is exactly what makes them so unique, so the Japanese omelet is as you explain, it is rolled and has layers.
i made a giant 100 egg omelet tasty

More Interesting Facts About,

i made a giant 100 egg omelet tasty...

The American tortilla has many fun ingredients like peppers, caramelized onions. bacon and cheese are those, you're like your favorite ingredients in tortillas, yes, I love caramelized onions and a combination of bacon doesn't seem like it's going to be very easy, do you fancy it, Alvin, oh no, we're doing it in big, that's the name of the program oh, I have an idea, yeah, I won't just make you a giant omelet. What happens if I make you an omelette with 100 eggs? 100 egg omelet. 100 egg omelet. It would be amazing. Okay, yes, okay. I'm going to do it. Well here we are, as you can see, I have many, many eggs that I have never bought, handled or seen so many eggs in one place in my entire life, so the first step to making a 100 egg omelet is to crack 100 eggs, so let's go. breaking oh I broke the first one, we're off to a fantastic start breaking eggs.
i made a giant 100 egg omelet tasty
You want to take the egg and you want to crack it on a flat surface, not on the edge of a pan or bowl because that could really crack the inside. Knock, knock, who's there, you know, just an egg, sometimes people ask me which came first, the chicken or the egg, after hours of deliberation, I really don't know. Fun fact: A hen lays one egg every 26 hours, which means one hen lays 100 eggs. That would be, damn, I'm Asian. I should know this. Better days. 108 days and eight hours for a hen to lay 100 eggs, also known as a long time, greetings to all my hands, you are the real one.
i made a giant 100 egg omelet tasty
We're almost there, it's been quite the 100th trip, okay, we've officially cracked 100 eggs into this bowl, that's a lot of eggs, that's a long time, thank you chickens for your hard work, see you in a moment, so that's 100. eggs, we're just going to beat them and I'll season them later. I'm actually very excited about this. We will go. There are so many eggs I can't even get them all. I want to make sure of this. It's the softest egg mixture anyone has ever seen, so I want to knock the shit out of these eggs. It is an exercise that the right arm is getting very tired of now.
Oh, there was a yoga I missed. There you go, I got you. That's right, you don't escape. I eat yolks for breakfast, actually, although I like this beet, that's the beaten egg, okay, I'm done dying my arm, I'm so tired I'm slowing down, it's not a vortex anymore, it's a swimming pool for kids, I mean it's pretty much Ready, you know, we have a nice, consistent color. We are all fine. Let's add a little salt. I don't know how much salt to put because it's 100 eggs, so I just stare at it. I won't say it's enough.
I'm going to transfer them and start rolling our tortilla. My technique for making this omelet is similar to the Japanese style called tamagoyaki. I think it's going to be like a rolled omelet, so what I'm going to do is have. two of these trays lined with silpat to make sure it doesn't stick. Actually, I'm just going to slather this with a lot of butter, butter and eggs, you know, a fantastic marriage, obviously, you know, we could throw 100 eggs, you know, in a frying pan, maybe. but it's a little boring you know it's not what I do I have no idea if this will stay upright if it's going to break but it's all good basically we're going to try pouring some eggs in here I'm going to guess like a liter of eggs per container mmm delicious oh yes, nothing like pouring liquid eggs.
Let's do it evenly. That's enough eggs. I hope that's enough eggs. I think that's enough eggs. and put them in the oven to bake them. I want them to sit on a nice tray but I don't want them to overcook. We are going to cook at 300 for 10 minutes. I'm going to take this very carefully. in the oven, okay alvin, don't ruin this now that your honor is at stake, I can't upset rye, okay, we have nice big egg sheets here, this was a little crooked, I think in the oven they just tilt a bit. okay I'll put some cheese on it and I'll wash my hands so we're all clean this is going to be like this yeah here we go the heat from the egg sheets will really help melt the cheese while it's being rolled let's make some bacon pieces here I love bacon he really likes bacon and this is going to be fun it's something amazing and we're going to try it and roll it up and see if it works so first you gotta make it spin even though keep it all tight , yeah, there we go, so sheet number one we'll transfer here.
We will do the same when leaving and landing. It's going well so far, without any major setbacks. Let's move on, okay, and there you have it. The edges of roll number two look a little loose. Alright. However, I'm going to need to reuse these trays, so let's transfer this to a board. This is already getting heavy. This is how warm I will cover it with aluminum foil and then we will make two more trays, each of these I think has around 20 eggs, I hope I haven't lost the measurement, train number three, train number four, 20 eggs per piece, let's say Put them back in the oven, fingers crossed I can keep rolling this without it breaking or doing anything because surprisingly this is going to plan all good they look fantastic fix the little oven adjustments so a A little softer we have a good American cheese, look. this beautiful pile is like it has cheddar cheese like in rap music videos load this guy really very funny I'm a happy child not too much something for me this is for this one who is going to eat ham it's like me painting but with food I think it's time to roll we're going to take the one we

made

before and somehow we'll put this here okay, we've landed now we're going to start rolling again so now it's getting a little heavy, put it in, put it in, okay, smooth, then once again, okay, it's getting a little crazy, huh, but you know we're all fine, we're holding together relatively well and now we have to get that guy here.
Am I strong enough to do this? Alright, successful landing, this omelet is a big bull, okay and then once again, oh, the tray is tilting okay, so we're currently at 80 eggs, this is getting heavy, the omelette is on the board , I still have a little left. I'm going to set this aside and let's go for the last 20 eggs. Oh my god, this is heavy. Oh okay, so I think I miscalculated how many eggs I need to use per tray. This will not be enough for two trays. This will only be enough for a year and a half so we're going to do something big.
I think we are going to make 120 eggs. I'm going to beat this one more time to make sure we're good. I don't know if they've seen it. the 100 layer lasagna video i ended up making 104 layers by accident, it's in my blood to brush up a little on what i'm used to doing. I'm trying to impress Rye, I hope she'll be impressed by the fact that I went. further for her, this is a hundred eggs, oh, a full yolk, okay, we'll beat it again into 120 eggs, the final layer might be a little bit heavier than most because it has to be the outer layer.
Take this to bake and hope we can really make this work because if it's too big and it breaks I'm going to be really sad don't film me now so this is the fifth sheet of 100 eggs. this is the sixth 120. I think they look beautiful, I think they look super soft. Rye loves caramelized onions, so we have caramelized onions. I also want to add a little more cheese because I think it will help bind the last layer together. I think it will taste amazing, there are many flavors, it has sweetness, creaminess, quite a bit of salt and each layer has been a long journey.
I've probably used like five pounds of cheese at this point, I think it's It's going to be pretty impressive so we've got a really heavy guy here we're going to get rolling and hopefully everything goes to plan oh that was really heavy oh my gosh this one guy it's getting huge oh this might be hard this is heavy i have to grab it okay 100 this little extra leg room will help let's move on to 120 it all comes down to this guys I don't know if you can tell this thing is wobbly, I need this guy to last me a while longer and then we'll be fine, please don't let me down, now turn up, okay, okay, the reason I put this guy in the middle is because I want to double this and then do one last turn and we'll be there, this is the big moment. last layer, okay, okay, stay together, stay together, stay together, stay together, okay, we did it.
This is a 120 egg omelet, it is very large, it is very heavy while it is still hot. I want to serve her, but I also need to. Decorate it a little to finish. He really likes chives and ketchup in his tortillas. I'm going to draw a face and hope it looks good. Well, now I have to give this guy cheeks. This is my attempt at adding a design. the next picasso, but okay, I'm going to finish this with a touch of chives right in the front and back, okay, those are the last chives, uh, that's been crazy, this is a heavy guy, so let's go find this. omelette to really hey area yes, are you ready for your omelet, I'm ready, okay, close your eyes, please, okay, I'm really excited to see what you think on the count of three, one, two, three, open your eyes. eyes, it's so cute, oh my god.
I thought you were just going to make an American omelet, this one is Japanese, it's old, oh my God, it's not really a hundred eggs, huh, it's 120 because I thought, you know what I'm going to do, we could make one more. I love it. You want me to open it for you. Yes, if you want to give it a name before we cut it in half, you're more than welcome. Well, let's name this after your middle name, which is Carl Whiskey. Because you did? I have to tell you things have changed, I'm sorry Carl, no it was Carl.
Oh wow, look at the cape. This is what it looks like inside. You're touching Carl. How does Carl feel power? It is very elastic. Did Carl give you permission? Here's your omelet thank you I like your mouth wow

tasty

it looks colorful too so it looks like Carl was a success how was the success you impressed me I'm happy I finally got the chance to cook for you thank you very much yes anytime please continue eating well I think the rest of the world should see this. Well, we did it guys, we impressed Rye with a lot of effort, but I think it was definitely worth it.
I think I have a new respect for eggs now and this is the final episode. The deliciousness of this season is triumphing. It has been wonderful. Six episodes. Six giant, crazy dishes for six incredible people. I'm super happy to have had the opportunity to do this. I will always try to do bigger and better things, so until next time peace with you

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