How I Cooked 31 Eggs

[@adityasivaram6175]

Hey Andrew! Just something my mom pointed out, when tempering any spices, if mustard or cumin is involved, you always add them first because they splutter and cook within seconds, when the heat is at its highest. Adding them later won’t cook them fully, because the pan loses heat over time, after adding more and more ingredients. The spluttering helps both of them release their flavours. Love your videos man!😄

[@kekacrabby]

totally agree!

[@rawadosa90210]

Also, if you're using both mustard and cumin seeds then mustard seeds should be added first and when they're almost ready to pop you should add cumin. Coz mustard seeds take longer to pop than cumin.

[@anjnaramasubramanian8499]

Glad to see a fellow Indian at ATE!

[@arnavjoshi8131]

Absolutely correct! Was thinking the same thing.

[@sithu0909]

I love the fact that he mentions his mistakes without editing it or cutting it out. It helps us to know what to look out for.

[@adhir.8348]

the one thing that annoys me is how he "loves" every single thing he makes. it's like he's scared to offend a culture by saying he wasn't a fan of something. maybe he does love every thing. but that seems just statistically unlikely

[@Silentgrace11]

Another valid possibility is that he has other recipes he trials for this video but cuts out the ones that aren’t super to his taste or ones he can’t give enough justice by speaking on it. But, either way it’s not the end of the world. It’s not like he’s saying “oh I love this” on repeat and moving on quickly. He’s telling us what he likes about it. The different components he feels works really well in the dish’s favor. And I feel like that detail is tantamount to deciding whether it’s something you want to try rather than just “oh, this person likes or dislikes it.”

[@bestnarryever]

@@adhir.8348 (I don’t wanna argue, I wanna discuss, bc I thought about that too before and let me share my thoughts too, maybe it will take that feeling away ✨) yes, it is statistically unlikely but not impossible Considering he “filters” (chooses) the recipes he’s really interested in and also know which ingredients he might not like, it’s very likely that he loves everything and it’s also very refreshing to see someone valuing and trying out so many diverse dishes Beryl Shereshewsky does something similar and it took her several videos to find something she didn’t like Some food enthusiasts just like everything! I know we’re used to being afraid to be honest due to cancel culture, but Andrew is really enthusiastic of cooking, I believe he’s being honest Also, I love the fact that he was willing to try some things out before again, bc the first time around wasn’t great, and that mindset is something that helps our relationship with food 💛

[@ricardorojas3872]

@@adhir.8348 I do agree with you. I think I've heard it periodically coming from him and Inga. I think it's something very human the fact that you can also see the other side of the coin and give your real opinion. Nobody likes everything nor loves everything 🙂

[@ishdi3787]

The moment you said egg curry, I instantly imagined the different ways my mother cooks eggs in curries during Ramadan. It was a pleasant surprise seeing you cook Bengali food today! Love from Bangladesh!!

[@Dctctx]

Ew, Ramadan

[@little_swallow]

@@Dctctx Ew, yourself!

[@jadeks_]

@@Dctctx its 2022, stop being islamophobic🙄 goofy

[@amnaal-failakawi540]

@@Dctctx ew, a rasicst

[@siighofficial]

@@Dctctx ??

[@maushumidatta6230]

As a Bengali myself I feel like you nailed the egg curry. It's something we eat often and enjoy immensely It's absolutely accurate and I never thought I would see Bengali food representated in about to Great job!! 👏👏👏

[@shahoriarrafiamil7722]

Been following these guys for a while, when he said its inspired from a Bengali dish, made me immensely happy. So proud.

[@ImRefat]

So surprising. Glad I subbed

[@sudipdatta1288]

So true!! Lots of respect for the team

[@soumidatta3748]

Fact: About to eat does a really good job portraying national dishes

[@shouvikdasgupta4444]

An Indian here! Love Bengali food

[@mollyscozykitchen4693]

You should do this series with tahini! It's an amazing condiment made of sesame seeds, and it's so versatile. It's in hummus, it can be used in other savory dishes, and I have a recipe for tahini cookies that are amazing! I'd love to see that episode.

[@aknee3042]

I stand by this! Or things to do with sesame seeds

[@mollyscozykitchen4693]

@@aknee3042 Yes! Sesame seeds are so delicious and useful.

[@JohnHausser]

Yes 👍 ! It makes wonderful salads vinaigrette Cheers from San Diego California

[@organizerbmo]

Omg yes, someone gifted me a huge bag of toasted sesame seeds and I literally couldn't use them all. "How I used 10 pounds of sesame seeds"

[@Maiasatara]

Please include Halva if you choose sesame seeds.

[@ziyaolau3433]

Milk would be an excellent next ingredient. You could even expand to different types of milk like almond and soy (remake the soy milk from Taiwan???)

[@bestnarryever]

OMG YES!!!!!!

[@uhaihpos]

He did! It's just on a different channel. ^_^

[@fatematuzchamak1311]

This is my favorite cooking channel and when you chose eggs I thought "how cool would it be to see Bengali Egg Curry" as a passing thought, but when you actually made it I instantly felt tears of shock and joy and pride. Thank you x 1 million for your thoughtful representation

[@kueckj1]

Pro tip to avoid bubbles on top of the custard is to really quickly go over it with a creme brulee torch. It doesn't cook anything, but all bubbles are gone afterwards

[@Maajabeen]

If I didn’t even have a fine mesh strainer in my kitchen , where would I even find a kitchen torch? 😭

[@bee_boy4110]

@@Maajabeen a lighter like the long ones for bbqs and candles would also probably work

[@caseygunn1717]

@@Maajabeen Just for reference of the variety of people that exist, I do in fact have a kitchen torch but do not have a fine mesh strainer, so it was still a good tip for people that fall in that category.

[@minkmuirino]

Precisely!!

[@mad_max21]

Will flamethrower do?

[@stephaniewayman6850]

Inga: Thank you for having me again. I'm excited.....*gasp*.... Inga: egg-cited Inga is just too cute. The sheer joy is wonderful

[@Faitheist1652]

Something I appreciate about Andrew is that he leaves his mistakes in the video. It makes these dishes feel realistic to attempt.

[@sarahbryant5883]

How fun would it be to see a Beryl/Andrew crossover!! Two incredibly lovely people with a gorgeous passion for cooking and food. Might we see it happen?? ✨

[@ekakuzmanoska6319]

Sounds excellent! Would love to see it 😊

[@the_exocentric_chef_1405]

U speak my mind About to eat!!!! Bring in Beryl Shereshewsky!!🥺💙✨

[@anweshabanerjee8077]

Definitely, this should happen.

[@Maiasatara]

I enjoy these videos that highlight the versatility of a single ingredient across cuisines, styles, countries, etc. I’m a little older and by sheer time spent cooking and personal study I’ve often already made most of your recipes (soufflé, tortilla, curry) but you ALWAYS offer something new - even for an advanced, avid “home chef.” (Mayak, en Meurette, a non-brûlée custard.) I’m with Guy Fieri on the runny yolk issue but I have a serious childhood egg/tracheotomy incident to back me up. I appreciate that you offered up options that are NOT just undercooked yolk. Keep up the great series.

[@n0etic_f0x]

Chinese tomato and egg stir fry is one of my favourite dishes ever. The effort to flavor pay off is just... astronomical. I could do it blindfolded because it is just that easy, you can do it with poor tomatoes (but if you have good tomatoes use them) and a few augments make it just absolutely stunning. for me those are dark soy sauce, scallions, and some kind of chilli flake.

[@srishtiarora9487]

SO HAPPY TO SEE BENGALI EGG CURRY!!! And you made it well😇

[@NikkLiberos]

Thanks for showcasing tortilla española. I would dare say this is a staple in every single Spanish household, no matter where we are in the world. It will not be as brown on the first side next time, I'm sure.

[@ritodey]

I knew it when you said Bengali version curry you are going to reference to Bongeats. They do a fantastic job. I would highly encourage you to watch their other egg recipes. You will love it. Trust me on this one.

[@00moon]

OMG BONGEATS!!! Thank you, it's one of my most favorite egg dishes! And Inga's dish is something I grew up eating too, we just add a little bit of vanilla to it.

[@bestnarryever]

I IMMEDIATELY thought of Portuguese desserts, like pastéis de nata and fios de ovos 💛 So delicious, however some of them are very hard to make, but give them a try next time you cook eggs Andrew!

[@theyahyablack4027]

Hi Andrew, for the Tortilla Española, in Africa we call that “Zege” and its so amazing to see how other cultures make the same dish just in different ways. In Tanzania, we usually add to it things like finely chopped chillies, bell peppers, tomatoes that have been deseeded, carrots, and of course potatoes and onions. Depending on which coast (there are regional areas differences to the ingredients) Some places, they would add pieces of grilled meat in it “called Mishkaki” which is just grilled beef cubes on skewers. Anyways, awesome video! And as always! Enjoying the content. P.S. this recipe is an awesome way to reuse-leftover fries😂😂

[@nahum3557]

You can also use stale crisps (potato chips) as the potato

[@bestnarryever]

I was wondering if a Strawberry episode would be too predictable? I love strawberries, but I feel like they have a limited number of recipes, think this would be a great way to find some new ones! 💕

[@TanishkSaha]

Seeing the south Asian recipes represented (especially Bengali food (!!)) is so heart-warming, this is amazing. Always wait eagerly for these videos!

[@jasmineliu9922]

I'm really glad you made a marinated egg!! Marinated eggs are so easy to make, can be paired with anything, and there are so many variations! My family specifically makes chinese tea eggs that are hard boiled and use black tea, but the next time I make a marinated egg I'll try the korean version!

[@Rayvana]

I really hope the fried bacon, mushroom, and shallot didn't go to waste. That sounds amazing in the red wine sauce. I'd just poach an egg and put if on top

[@MumrikDK]

Always hurts me when solids are discarded after supposedly having given up their flavor. It's food.

[@ryann4626]

That's what I was thinking, you normally eat whatever was used to make the sauce in the final dish with the egg, it's delicious !

[@Rayvana]

@@ryann4626 I've never tried the dish but I'd like to. I just saw two of my favorite ingredients, bacon and mushrooms, being cooked to perfection and then not used in the final dish and I just...can't accept that.

[@1nf3ct3dTT]

@@Rayvana they are cooked for 3 hours, do you think they are still eatable? (as in are they still good then?)

[@Rayvana]

@@1nf3ct3dTT of course it is.

[@3Lenax]

this is my favorite series atm, i get so excited lol

[@noelic6744]

Watching this while eating egg curry. I almost spit out my food. My mother always prepares egg curry with khichuri (which is like rice cooked together with dal) the first time it rains after a long while. Its literally a match made in heaven. Specially during a rainy season.

[@anneloesmaas7333]

Love this series! I think eggplant would be a nice episode, they're so versatile!

[@florianbianca2115]

This is hands down one of the best series on KZbin, I hope this channel gets millions of followers. Been a fan of these guys since the very beginnings of worth it. xx

[@christoskazoulis6558]

Damn i can't get enough of this show. I could probably watch 1 hour straight of your recipes.

[@TessaOswin]

The reference of where recipes come from make my academic heart so happy, alway cite your sources.

[@moytesting]

I know this series is about foods you haven't cooked before, but I fully expected an omurice comeback

[@Glacier_Nester]

The offhanded mention of bread pudding has me CRAVING some of that now, I've got some beautiful cherry preserves/jam that would work perfect for the little fruit dollops, even if my grandma always preferred just adding raisins instead

[@itsbridgefx]

So thankful that this channel exists! ❤

[@inesvgbct]

Tortilla!!!! 🇪🇸🇪🇸🇪🇸 You don't know how much us, Spanish people, love tortilla, for me is my favorite food, and I think is really difficult to make a perfect tortilla. So, for being the first time that Andrew made it, I approve it. Thank you for always doing international dishes.

[@MatthewDownardYoga]

Nailed it once again. Inspirational as always. All of the dishes looked great but after watching this I am inspired to make the Tortilla Espanola and egg curry....I didn't even know egg curry was a thing.

[@lassejunker3871]

Best you Tube Content at the moment

[@francesfox6790]

The Kendall Jenner cut on the potato was everything!!

[@Melza01]

Glad I wasn’t the only one who noticed that😆

[@aviruppaul8167]

You made a Bengali boy very happy with the representation over Bengali food. BongEats is a great channel to showcase our style of food. Love from Kolkata, India. 🇮🇳

[@swit1905]

Everything in this episode looked and sounded phenomenal, but not gonna lie, who else thought Andrew's bacon/egg/sauce sandwich at the end sounded the most appealing? hahaha

[@1nf3ct3dTT]

thats what i thought about the sauce lol

[@idksamir]

you have no idea how happy i was to see a bengali recipe it feels so rare in American media so thank you andrew!!! i hope to see more in the future

[@ssen7857]

Ohhh my god... our very own channel @bong eat reached About to Eat Kitchen...feeling so happy 😊

[@RafidW9]

Never thought I'd see Andrew make a ডিমের তরকারি lol, very nice surprise.

[@am_eepyoopy]

I'm so pleasantly surprised to see a Bengali dish! Thank you and you did a great job :)

[@dhruvvarma8289]

So happy to see Bongeats getting some international recognition 😁😁

[@JohnHausser]

This channel deserves millions of subscribers! Nice job 👍 Cheers from San Diego California

[@vaishnavivaidyalingam6000]

Bong Eats is probably one of the best cooking channels to have been created. They give precise recipies and the whole is experience of watching the video is incredible.

[@SMJTLW]

Wow this is definitely the most versatile ingredient so far! It really seems like you put a ton of effort into researching and executing these videos - I appreciate that you include when things don't always go exactly as the recipe! Gotta try some of these for sure

[@nadiraadiswari3077]

i love how you explained everything, it could hook basically anyone, even someone clueless like me! is it possible to cook dishes with milk next?👉👈

[@morgangilbertsen3152]

I swear I hear Andrew and all I can think of is Alton Brown Good Eats and how I could listen to him talk about food all day! I love how he explains everything so well!

[@Jellyfish_crypt]

Andrew thank you so much for trying a Bangali dish! You're curry was perfect.

[@zupercarol3169]

First time I see a tortilla well done. As a spaniard, it warmed my heart. Thank you Andrew

[@mchakrabarti]

The eggs in the egg curry are generally fried more, but looks delicious. The egg skin usually gets brown and crinkly. There are Bengalis in Bangladesh AND in India. Bong Eats are Bengalis from Kolkata (Calcutta), which is where my family is from. We have different ways of cooking and we have different ways to manage language too (different words for things, accent etc). It’s nice to see Bengali food centered for once.

[@sabrinaswrna3611]

as a Bangladeshi I felt emotional when you said egg curry!💚it is one of the favourite and easy dish in our country..

[@natahshapriya3038]

So good! If you ever do a part two - I can't recommend Cilbir (Turkish Eggs) enough! garlic & lemon yogurt, jammy eggs, and spicy butter - it's really good!

[@genericcryptid9908]

!!!! I can't believe anything I suggested could have come up in a video (I do not take credit for any of this as I know other people likely suggested eggs as well) but I am elated to see all of the versatile uses for eggs! Very cool

[@jacobgutow-ellis1612]

This is truly one of the best channels out there for cooking and learning about different foods and the cultures they come from. This channel helped get me through my senior year of college, and when I went off to wilderness therapy for a few months, I was so excited to get out and finally watch some A.T.E. again. Thank God for this channel, and for everyone who helps make this channel possible. Keep on Cooking :)

[@MGCanavan]

Great installment Andrew. I do love the versatility of eggs and you definitely showcased them .

[@pinoyriot15]

Great video! Such great recipes, and yet, you've only just " cracked" the surface of the eggs versatility. If you ever doe a part II, I would recommend making Oaykodon, a Strata, cured egg yolks, or salted eggs. Or maybe you can do a video on different types of eggs. A century egg with silken tofu is one of my favorite cold dishes for summer.

[@godofuwu9905]

Andrew gives the best wholesome cooking advice.

[@martibanez6320]

To those looking for something to watch while eating, this, this is that channel. So subscribe! 👍🏽👌🏽

[@ihearticypoles]

This is my favourite series, it's so interesting and educational! It also feels really approachable and inspires me to cook more 😊

[@ejyoutuber]

old bread episode? panzanella, french onion soup, panko -> katsu curry, skordalia, romesco, pappa al pomodoro, romesco, bread puddin, stuffing... so many more!

[@fatimashinju]

Andrew cooking bengali egg curry just made my day!❤❤❤ glad you liked it! love from Bangladesh 🇧🇩

[@Cloudburst7]

This is my fav cooking series in ages, awesome stuff!!🎉

[@Bole768]

Adam Ragusea has a great video on the spanish tortilla, this recepie was amazing too

[@kiwipeanut4834]

I would love to see a video on different pickles and how they are used! I think pickles are soooo interesting, especially since there are lots of different types of them around the world

[@garimamukherjee2211]

Yaaaayyy it's great to see you try bengali recipes. I love bongeats and I love A.T.E This was an amazing combo. Every single one of those dishes looked delicious ❤️

[@gabrieldartemius9940]

My tip for the tortilla is that you cook more potatoes and more eggs, to match the size of your pan. The tortilla should always be about two fingers in height, precisely so you don't burn or cook the eggs in excess. I'm not going to comment on the set of the eggs, as that's by preference (I prefer my tortilla slightly runny) but I would have sliced the potatoes half of what you did, or at the very least a bit less than you did. That's so your potatoes cook faster without losing on taste. I also never worry about my potatoes browning, so long as they don't harden. I recommend doing the tortilla in a smaller pan so you can get a good feel for it, in a pan the size you used I would typically use one potato more. I would also recommend a pan with straighter edges so it doesn't spill and so the tortilla doesn't spread too much and you can make one of a decent height. I hope these tips help you!

[@DragonSlayer489]

so love this series. I always wanted to ask, how often do you make these recipes after the video? do you make them every once in a while or is it a one time making and done??

[@Avarter123]

This is a great series Andrew. Dunno if u read comments, but u should continue this series.

[@yuzufrio]

the Bengali egg curry looked absolutely fantastic. very satisfying episode!

[@Sigyn_]

Thank you for making Tortilla Española! (or Tortilla de Patata, as we call it here) However, I'm afraid to say spanish tortilla is known to be quite thick and kind of raw and gooey inside (as the heat from the potatoes and onions right out of the pan cook the eggs enough). Pro tip: take the potatoes and onions from the pan to a plate, and THEN, break the eggs on the side in the same dish add salt and whisk it all together. Cover it with a cloth for 3-5 minutes and you'll see the texture has changed and now its thicker. Finally, cook it for a few minutes on each side (preferably on a non-stick pan), just for it to set on the outside and done. Enjoy!

[@ciarancooper394]

I eat my leftovers scrambled into eggs most mornings. When you cook for one, eggs and rice are essential for transforming stuff you've eaten three servings of already into something a little different.

[@크롤-c1d]

I am so glad to see korean-style recipe! thank u for introducing mayak egg, Andrew! Its so tasty with rice. such a best combination. I wanted many people to know this cuisine.

[@chiranshievyas3575]

Oh my god I just remembered that I replied to your story with egg curry! I’m so happy that it was featured!

[@through_junes_eyes]

As a Bengali who cooks a ton of stuff from bongeats recipes, this made me so happy! 😍

[@gregmuon]

Another great episode with a truly universal ingredient. The tortilla is made the same way Italians traditionally make frittata, on the stovetop.

[@madisontran4968]

7:36 love the kendall jenner knife skills

[@herahmusa]

When you made egg curry, the absolutely happiness in me just exploded. I love this dish and I just remember my mom and the amazing taste, it legit made my day, especially as a Bengali person ❤️. I don’t see a lot of Bengali dishes in videos so thank you

[@juliettee416]

Ho yes ! Oeuf meurette is one of my all time favorite ! Very ancien and traditional yet so good. I live in Lyon and it's a must as a starter at every "bouchon" (bouchon is a typical kind of very traditional restaurant native from the city of Lyon). It's a good way to evalute the quality of a restaurant because it's so simple yet quit complicate to achiev. Thank you for your vidéo ♥️ Bonjour de France ! 🇨🇵

[@sunitasarkar5600]

As a bengali, it made me so happy to see Dim er dalna in the video. Also Bongeats and About to eat are my two favourite channels. It just made me so giddy in an inexplicable manner!!

[@Thoughtspresso]

In the Philippines, eggs have a very interesting part of our colonial history as well as our architecture, that is reflected in our cuisine. Whenever you visit Southern Luzon, you'll typically come home with egg-based sweets: Yema, Egg Pie, Leche Flan, Brazo de Mercedes. And the reason for this is that a lot of the rich Filipino-Spanish families were in the South Luzon regions because of the coffee plantations which were their main export to Spain. Rich families typically own a lot, a lot, a lot of chickens, because large houses at the time were made of stone (Bahay na Bato), and the binder that held the stones together were made of crushed up egg shells. So naturally the cuisine of the upper class in the area involved a lot of eggs. To this day, these egg-based desserts have their hold on Philippine cuisine.

[@paradoxicaldragon]

Pleasantly surprised to see a Bengai egg curry recipe featured. My mum literally makes it all the time; great dish to make if you're finding that all you've got left in the fridge are eggs. Looks like the recipe you made is slightly different from my mum's, so I'll definitely try it out to see how different it might be! Honestly all the recipes featured here are on my radar. Eggs man... they're such a game changer in the kitchen.

[@grammarnazi12]

Yummmm I miss the 燉蛋 from HK too.. my favourite is 薑汁燉蛋 (ginger steamed egg custard). Thanks for showcasing this nostalgic food!

[@user-garnet]

I love how he does dishes from really obsure cultures. Its so wholesome seeing people comment about how surprised and happy they were having their culture be represented here

[@shelbymachado8712]

the sweet steamed egg custard is my favourite dessert ever. I found it at a restaurant down the street from an old apartment a few years back and they did it with ginger and oh man.

[@sherryillk]

I typically enjoy my steam egg custards chilled. It's so weird to my relatives who all eat it hot but there's something so nice about it cold.

[@Brooksie603]

I love eggs. It's something that can be eaten at any time of the day with many different variations. The stove-top cooked potatoes, onions, and eggs are something my family has been doing for many generations but are not quite as neat looking. When the eggs are added to the cooked potato and onions they were just worked around the pan until cooked so a bit more scrambled egg looking. Not pretty, but delicious. It's a very cheap meal to make for the family and we always enjoyed having it no matter what time of day.

[@CemreA]

omg that purple and orange combo make my mouth watered what a great shot!🤩

[@esterlng]

hi andrew! as a spaniard, i have to say you picked a really nice recipe, i'm relieved! i've seen some terrible things trust me... also, i would try it out again with a lower heat, so you get a more gooey texture! it's very popular here in spain

[@elvisye3011]

I really enjoy this episode. I love the way you described your experience and even dived into some of the mistakes you made while making some of these recipes. This really gave a more approachable feel to cooking

[@jeystanz16]

Really love this series! I am hoping you'll do something similar to your knife episode but with the different pans you use.

[@MamaIHaveSomePizza]

i love the fact that you kept the "mishaps" in the video too

[@tjpld]

Never stop making this series!

[@byeam_]

I’m from Spain and I approve that Spanish omelette. It looks great Andrew!

[@grlalmighty]

In Brazil the Steamed Egg Custard has a “variant” called Pudim de Leite Condensado, it’s absolutely delicious and we grow up having it on family meetings and stuff

[@justachick9793]

I don't have time for yet another social media account so I won't be starting an Instagram to make suggestions, but in case you ever do this again, TTEOKBOKKI! Aaron and Claire have a great recipe for it and it's absolutely the best way to eat eggs. 😍

[@simmerdownsouth]

another hack to getting rid of those bubbles on the custard is to lightly blowtorch them, we do this when we make custard tarts, although it may give it a slightly different texture after as you're steaming and not baking.

[@sophieraut9723]

I cant belive id live to see andrew make anda curry

[@rajivshastrakar6547]

I would love to see Andrew trying to make a chicken birayani . It's delicious 😋😋

[@azayfhossain5713]

I’m Bengali, and I was soooo happy when you said you were making egg curry from the bengali ways, btw it looked amazing and very close to what my mom makes