5 Ways to Pesto Eggs - You Suck at Cooking (episode 174)

[@yousuckatcooking]

Thought I'd get back to my roots with this one and shoot a more off-the-cuff episode. Lemme know what you think

[@moss2148]

Can we get a more on-the-cuff episode? a prison special maybe?

[@fatherofchickens7951]

You had me at pegging 🤣

[@potato-su6gu]

9 hours ago??

[@mumtrz]

Love it, sounded more deranged and it fits you more

[@jcwhite2439]

I like it as a shake up to what you usually do. Moderation of both types. Which is just another way to say a modern way of doing things.

[@shakirakurosawa1740]

You telling me a pesto fried these eggs?

[@David_Jr]

😂😂😂😂😂😂😂😂😂

[@ezokdoom]

On a stone stove‽ with a box of food scraps‽

[@ExtremeSkeptic]

😂😂😂😂

[@moth.monster]

honestly yeah that's exactly what happened

[@tartsonawire]

No, it was Bobby or Squit. Not sure which one.

[@bagelbaker411]

I wouldn't have known about the chopped garlic that I didn't have to worry about, because it was out of frame, but I appreciate the transparency of you telling me (the viewer) and showing me (the viewer) that the garlic, that was out of view, was not to be worried about.

[@yousuckatcooking]

I just wanted to make sure

[@bagelbaker411]

@@yousuckatcooking Your thoroughness and thoughtfulness are commendable. Proper good vid, loved it!

[@leeanneb7178]

I appreciated being told not to worry about the marrow because I was worried about the marrow. I make pesto sometimes but with peanuts because I can't afford pine nuts. They sound similar so I went for it. Highly recommend BTW.

[@marie-suzankalogeropoulos9249]

​@@leeanneb7178Toasted almonds also do a great job (not too toasted, though !) That's the way the Sicilian swing. May I recommend you look up the Pasta Grammar episode, on Pesto(s), it's mind-opening...

[@leguminous1]

​​@@leeanneb7178sun floor seeds are even better since they are cheap and look like pine nuts if you squint...

[@Semjaxx]

I'm loving this return to your old style! It's like you're giving us the pesto without frying it and killing the flavour.

[@yousuckatcooking]

haha. also ouch

[@Semjaxx]

@@yousuckatcooking To be fair, ALL of your stuff is killer! The fact that you can create a video like this that *feels* so casual and off-the-cuff (while being so dang tight and packed with creativity) is a testament to your skill and how absolutely incredible you are as a creator. My compliments to the chef!

[@justuswoodiel305]

@@yousuckatcookingwhere your pesto song

[@rockandrollprophet76]

​@@yousuckatcookingspeaking of style, is YSAC actually Sam O'Nella???

[@DIYuntilDAWN]

I asked my wife for Pegging, but she must have missed this video, because she didn't even use any eggs, or even make food at all. But it was still good.

[@todd3143]

you won at life

[@scone1025]

If she used a pestle, then you're probably doing it right

[@refaunish]

She must’ve forgotten to take the harness off of her pestle

[@JazzyPShroom]

This is a GOLDEN comment!

[@w_ldan]

This imply she already own the strap.

[@128treehugger]

I've loved this faceless man for almost a decade now. Always happy to see a new upload

[@yousuckatcooking]

[@OmnipresentPotato]

Pretty sure he has a face though

[@MisterNohbdy]

@@OmnipresentPotato prove it

[@128treehugger]

@@OmnipresentPotato No way!

[@OmnipresentPotato]

@@MisterNohbdy well I'm not 100% sure. I'm only pretty sure

[@Swaggon]

the harness makes it easier, that way I can hold the bowl with both hands

[@madmayhem2000]

Was looking for a comment about the harness

[@gabbieblue]

😭

[@peglamphier4745]

I can't unread that.

[@gwennorthcutt421]

a harness isnt mandatory while pegging (pesto egging) but it does help

[@adamcravets5408]

I highly recommend trying a modern vibrating pestle. It gets the job done much faster.

[@XxAmelynnAubreyxX]

i've heard a lot about this "pegging," but i didn't know what it was until i watched this video, so thank you for solving that mystery for me and educating me, good sir!

[@leeanneb7178]

@XxAmelynnAubreyxX I thought it was about hanging laundry. Talk about an eye opener!

[@Palladox22]

As an italian I'll tell u a secret: the best thing abt making your own pesto and not buying it is that u can make it however the frick you want, so who cares if it's the right recepie or not. Experiment, have fun, discover what souces you can do

[@orlinbruh]

Honestly loved Ur comment and made me chuckle. Ty lad

[@Imblu95]

WHAT THE FRICK!

[@KRobinson-ko1ne]

You can avoid spending 10 bucks on the premade stuff by spending 20 dollars on the ingredients

[@katl8825]

Is “pesto” a specific combo of ingredients or it just means you make the sauce in mortar and pestle?

[@alkaliaurange]

@@KRobinson-ko1ne depends on how many pine nuts you need to buy... that's usually the price bottleneck.

[@Astryca]

2:37 "Too much garlic"? whats next? Too much love? Too much desire?

[@chocolatefrenzieya]

I, too, was affronted by this statement. It really didn't even compute.

[@sashaashby]

my bf cannot eat garlic or spice, i live such a sad sad life..

[@xpyroii]

​@@sashaashby is he white?

[@morlnsk]

@@sashaashby drop him NOW

[@deathgrasp7]

Well i think too much desire sounds like addiction to me but I understand your point.

[@kodybartley265]

Mark Pesto's nephew here. Just wanted to mention that we do have a gofundme up for his hospital bills after he got garlic poisoning. Cheese blankets were a lot more expensive than any one of us could have imaged. thx xoxo

[@jasonkeith2832]

Why don't you just steal them from your local cheese caves like midwesterners do?

[@earlgreyt123]

Hope he'll soon be feeling grate.👍🏼

[@hamsterama]

Just wanted to say that I won't be donating to your gofundme. Your uncle should have gotten garlic insurance. Getting garlic poisoning is a foreseeable incident. Especially when someone works with garlic on a daily basis. Instead of begging for money from the public after the fact, your uncle should have paid the very affordable $5,000 a month premiums for garlic insurance.

[@amandahawkins87]

I own a company that makes blankets and I crochet string cheese blankets for those with garlic poisoning, i would love to make one and send it to your uncle❤

[@gamingwithpinkster640]

"It's ok to chew food." Lol, love the video and your sense of humor!

[@ghostofyou9721]

The “pegging” comment had me laughing. I love this community.

[@muttamerican4863]

Right out of the gate hits us with the peggers

[@gwennorthcutt421]

the followup harness joke was the clincher

[@Jedi_Vigilante]

@@gwennorthcutt421 just as long as it wasn't a clencher. That's when it gets painful...

[@Squizznot]

Starts the video, immediately goes hard. Way yo go YSAC

[@Santanael]

loving da return to the more casual style of filming

[@HawkmoonaMatata]

I definitely like this format, it's like an edited livestream where it's nothing but your insane thoughts and a "day in the kitchen" with the culinary mastermind. It's not a scripted show, it's more like you desperately trying to act like a real tv chef while messing up all the recipes (I kid

[@d34thnote79]

This was crazy good, the sprinking of deranged throughout the video is 10/10 Definitely would love to see more of this style

[@ГлебСилин-у7т]

Man, this is such a blast to the past, i honestly miss this style a lot. Would be great to see some vids made like this from time to time. Anyways, anything you do turns out amazing every time, you are amazing!😊

[@gwennorthcutt421]

as someone who hates wet scrambled eggs, im glad YSAC addressed the food crimes by Pordon Gamsey

[@alexanderreynolds6018]

Same, eggs that are runny in any way make me gag no matter how they're (not) cooked

[@kaygee2012]

I can’t with runny eggs. It’s ok to chew your food darn it.

[@melaniewilson1742]

Make those cholesterol-loaded little pukes DRY AS THE SAHARA.

[@coppulor6500]

I felt that way and runny whites are still 🤮. But, now I prefer yolks hot but runny-ish. Solid yolk texture is rough and hard to choke down plus it has nuch kess flavor and MUCH crappier flavor (or next to none). So now I love soft-boiled egss too. But must be hot.

[@tagbon]

Dude whipped up breksghetti faster than you can say "Hey Pesto!"

[@earlgreyt123]

He pasta the pesto Testo! (Sorry)

[@stellaluna4692]

I've never made pesto but you did it wrong. BOOM, ROASTED

[@yousuckatcooking]

dammit I deserved that

[@capybara2515]

roasted him harder than the pesto

[@earlgreyt123]

I'm not Italian but this was a disgrace!😡

[@ForsakenMaenad]

Another video added to the YSAC laugh reveal saga

[@yousuckatcooking]

It’s been a minute

[@akinako4064]

Compared to most of your videos this one seems so spontainious and chaotic, I love it!!

[@SteveGuy86]

Got so much nostalgia of your old videos watching this it's really sweet! Takes me back to the breakfast sandwich video especially

[@marcelbricman]

i can almost hear your suppressed chuckles and smiles, love it!

[@pacjohn]

6:59 I embrace the contradiction every time I make food because my presentation game is weak

[@YoElementalGPU]

My only gripe is that breakfast pasta should be Carbonara. Eggs, bacon, carbs.

[@yousuckatcooking]

Okay that's a great idea since the sauce is already egg

[@MoadDib]

@@yousuckatcooking This is honestly what I thought was happening at first.

[@scottpeterson8591]

Please make this!

[@beniaminorocchi]

As an italian, breakfast pasta is leftover pasta in brodo (either passatelli or tortellini) warmed inthe microwave in a breakfast cup. And don't be stingy with the broth, It should be 60-70% drinking 30-40% eating

[@terenceosorio6680]

Same 😂​@@MoadDib

[@Originormality]

The pesto egg recipe in your book is forever my favorite -- so easy, so good, and everyone I introduce it to had never thought of mixing the eggs WITH the pesto🤯

[@ShoutoutToTrees]

I just tried your original pesto scrambled eggs recipe-- it was perfect and brilliant! The best way to have these. So glad to see you back!!

[@vr0k3n]

I didn't know back when you did this style of videos BUT I ABSOLUTELY LOVE IT.

[@CheaperWaysNZ]

I just discovered your channel and can't describe how much I love the whole concept of it! New subscriber here ... not that you care 'cause you have like a gazillion subs already but I like to tell myself I'm special. Keep up the good work 😀

[@spacekameel]

5:38 I guess not even you can win the pot size estimation award every year.

[@yousuckatcooking]

:(

[@siiiiiiiiiimo]

Pasta boiling is a different event

[@muhmin7]

You can just snap it in hal-

[@Nylon_riot]

@@muhmin7 I do this but please don't tell my family.

[@Stigorama]

This felt like a return to form. A weird experimental form, but a fun one

[@theactualdarthvader]

video JUST started and we’re already off to an insane start 💀💀

[@mamasolid]

From an Italian your pesto was perfect but too much garlic. If you love garlic then it is ok. If I had a restaurant I would serve spaghetti breakfast. Great job! 😂😊

[@yousuckatcooking]

Thank you! (it was in fact too much garlic)

[@Vtarngpb]

@@yousuckatcookingno such thing 😉

[@marie-suzankalogeropoulos9249]

​@@yousuckatcookingjust a thought, from a parisien with a small "culture" about eggs cocotte : if you first separate the yolks, you can comfortably stir the pesto into the cream, and that combination into the whites, beforehand. Then, in to the buttered ramekin, with the yolks "respectfully" on the top, and a last tsp of pesto to prevent yolks from drying out. That way, the whites are flavored in depth. ❤ from Paris, and thanks for the good laugh !

[@fgaff]

The best part is you put the recipe in the description so I know exactly how to follow it at home!

[@kai-72]

"You're harnessing the exact same energy that used to power trains" reads like one of his normal wacky jokes tm but it's even funnier that it's true

[@cheighes1]

4:20 My first thought was "slam dunk". I'm excited to begin my new career in basketball.

[@kyuniverse718]

Haven’t watched one of these videos in 5 years and it’s like picking up where I left off I love it

[@pippofranco879]

5:02 I'm frightened right now

[@The_Actually_Real_Elon_Musk]

Its creepy that hw laughs

[@redacculous]

Don't worry about it

[@potassiumfeldspar]

I really enjoyed this style of video, it's silly and comfortable and educational all at once

[@gulinboncu8764]

we've transitioned from grinding into weng-jangling is my fav part of the video 😍

[@tyler4475]

Return to form is perfect! I think this style fits your dry humor best.

[@adams8763]

Me: he will never be able to work his favorite pass time into a pesto video. Me at 0:06 : holy shit

[@pinkmoonjuice5158]

I love the discovery and wonder vibe of these old school videos but honestly, I'll watch anything u make

[@455king4help]

I forgot these type of videos. Far better.

[@DeGreyChristensen]

If you are on a budget, cilantro can be used instead of basil (provided you don’t have that gene that make cilantro taste like soap). Also you can use almonds instead of pine nuts. It’s actually surprising how much like normal pesto it tastes.

[@Mr.Bluenails]

I love when the cooking man tells me how to peg

[@IanWeaver]

"Also known as pegging..." Dear god I spat my drink everywhere.

[@Nilon241]

0:48 Glad to see Devin isn't out of a job!

[@alltheday]

"Butterfingering the dish." Ded

[@harperthejay]

I enjoyed the improv nature of this video so heckin' much. I love *all* of your videos, but this one was one of my favs in recent memory. Also that egg pasto looks great.

[@vidulakopli]

1:20 🤣 new levels of sass achieved. This isn’t even the old You Suck At Cooking. It’s something newer and better 👍

[@vidulakopli]

6:55 🤣 the spooky music coming in. I want to know what’s going to happen next like this is chapter 1 of a rapidly unwinding character

[@dylan_bea1k]

Just when I needed him most, he returned

[@FlorianPestilenz]

Would love this more casual style now and then! But, please, don't forget to keep us happy with your songs and maybe continuing the egg series? We get sad, I'm not yolking!

[@skittenskitten]

I lovve everthing you do!!! thank you!

[@idiatico]

I never would have thought to mix pesto with eggs.

[@DaraVODs]

Hi. I would personally not add the pine nuts after the basil. You typically do the basil last, just before the olive oil. Otherwise you may bruise your basil a bit much. I would also recommend slowly drizzling the olive oil. It holds its consistency better. Thank you. Also less garlic. 2-3 cloves for that amount is already pungent in a raw context. That was so much.

[@DaraVODs]

I am not Italian. Had to be transparent and open about who I am

[@San-lh8us]

so this is where How to Basic's Eggs went

[@lordmanatee439]

Feels like I've seen this video before. Good video. I don't need the over the top presentation and jokes. You're still by far the funniest cooking youtuber

[@yaytan2]

I never would have pegged you as a food inventor

[@Alsry1]

So you would peg him now?

[@kuroservamp9673]

5:39 "Can we make it work? Yes, we can. Why? Cuz we believe in ourselves." ❤ 😭

[@justin4036]

I giggled like 10 times during this vid. That's 5 times better than your normal style. Way funnier, I can only watch jump cut vegetables so many times

[@beniaminorocchi]

This IS a regular YSAC video. It is episode 174, the first 173 are just like this

[@BonnieBuggie]

this is the funniest video of yours I’ve seen in a while omg. banger after banger

[@thomasgray4188]

0:23 I mean nuclear reactors are spicy rock steam engines so french trains are still run with steam.

[@WilliamAppleby-dd8kw]

Chug chug a locka

[@vivians7596]

Absolutely love this style, this and the tomato soup video are some of my favorites in terms of how they're filmed/commentated, they're also my favorites in terms of how they taste, I can really taste the frames when i lick my monitor

[@wakaluli]

not even 10 seconds in and im already got whiplash from what this man said

[@ana12]

i adore this channel bc its the only one that always manages to surprise me in the first 5 seconds

[@mikemcconeghy4658]

Hmm. That bit about a pestle in a harness. I think I'm missing something there.

[@PopeGoliath]

The harness is for when your arms get tired of grinding. You put it on and let your hips do the grinding.

[@mikemcconeghy4658]

@@PopeGoliath Oh, my.

[@gwennorthcutt421]

the harness is essential to pegging (pesto egging)

[@alexandracooper8895]

straight out of the gate had me laughing. needed to pause and compose myself

[@CalTheHogNosedBat]

2:47 oh thank god you said that's olive oil

[@hoangvuong367]

Still funny and helpful as ever. Love your channel

[@jaredhamline]

The sheer level of sass. Hahaha I'm here for it.

[@mickeyBtsv]

The last one with pasta, the pasta recipe is nearly Cacio e Pepe except you use chilli flakes instead of ground pepper and you add the cheese at the end instead of using it as an emulsion and you use oil instead of butter. So, ok, maybe not the same, but in spirit.

[@CalTheHogNosedBat]

5:30 you needed a bit of lemon juice in the pasta to cut the harshness of the pesto

[@TheMushroomViewer]

Very well played, the style of the video is great- Keep it up m8, i love all vids, but i do like the way the turns have tabled here.

[@TheOofertaffy]

Missed opportunity for him calling the Mortar and Pestle a Mortar and Pesto

[@Darqusse]

I never thought I missed the old style as much as I did until this video

[@15oClock]

"If you’re wondering if this lid came with this pan, it did." It happens to lots of men.

[@sophtheghost]

please never stop making videos man 😂❤ been watching you since senior year of high school. i’m 25

[@memehoarder7408]

dominating those eggs I see.

[@SamBam522]

I swear sometimes when I listen to one of these I feel like I'm drunk or high or on lsd or something

[@GuardiansCreed]

is there a way to make pesto if I dont have garlic, basil, pinenuts and oil?

[@yousuckatcooking]

Yes, I did a tutorial on this in my first pesto video kzbin.info/www/bejne/pp_Pf6R3oqh2ndk

[@Sku11z47]

God I've been watching you since I was 17 (23 now) and an ex introduced me to the channel but even though she cheated I still watch these with such fondness it makes me wanna make a mashpotatology with 10 scoops of minced garlic mixed in for her

[@Pyxyty]

I was two minutes in until I realized, "wait a minute... Something feels off" and went to the comments to see that this is an old style of a video of yours. Not bad! This feels comforting to watch, oddly enough. More to come hopefully! ❤

[@VANSGARAGE]

all the short anecdotes are epic. keep it up kid.

[@VANSGARAGE]

me and my kid watch all the time. I'm going to get your book for xmas.

[@janteo1]

this video was so normal yet so weird

[@YourRealBestFriend]

The wordplay was excellent, the throwback-harness had me under the table though.

[@ddubmomo]

I went to primary school with Uglio E Olio

[@matteoangelozzi1635]

I went with Stanlio e Olio (italian localization of Laurel and Hardy)

[@matteoangelozzi1635]

I'm pretty old

[@lumynoxx]

THE OPENING INSTANTLY HAD ME CACKLING. i love your content so much, have for years

[@bluegummybear8667]

i knew something felt a bit different about this episode, i do really love the more casual style where it feels like im watching another college guy figuring shit out as he goes lmao

[@justneededtime]

You continue to be one of the best KZbinrs of all time.

[@hmadavis]

I need The Pasta Queen to see this and try it

[@brechdt]

I love this vlog type style video

[@tdata545]

I had to think about the train comment... and man, sometimes, YSAC, you're too clever...

[@moonmoonc4339]

yessss, will forever enjoy your silly videos, great stuff!!!!

[@SarahAbramova]

Never had them, might now.

[@ali5997]

I don’t often comment seriously on these videos but those pesto scrambled eggs are genuinely the best eggs I’ve had in years. Life changing

[@Guilojr]

BABE, WAKE UP! NEW YSAC VID DROPED!

[@nunya___]

You Suck At Spelling, Yes You Totally Suck.

[@christophermcclellan8730]

This may be the best episode you’ve done in years.

[@Sandokir]

I need to know what the zucchini is for. Please! Pleeeaaaaseeee!