How the World Eats Eggs (Cameroon, Indonesia, Malaysia, Japan, Pakistan)

[@virginiadewees8274]

You should do an episode of re-trying failed dishes!

[@BerylShereshewsky]

omg I would cry

[@ahlimahs]

@@BerylShereshewsky maybe a collab video where locals help you make the dish via zoom or phone?

[@monicavictoria787]

@@ahlimahs love that idea!

[@RachelPallatin]

@@BerylShereshewsky Came here to comment what Virgina said. We're in this with you, Beryl, we can do it together! And we'll cry with you if we all fail. :)

[@SimonMetin]

@@BerylShereshewsky yes but we would laugh XD

[@thedragodile545]

I thoroughly enjoyed the juxtaposition of the Indonesian guy's (I don't know how to spell his name and don't want to butcher it!) sweet, gentle, and slow speech with the absolute FRUSTRATION of making that egg dish. 😂 Love your channel!

[@goofyahh3691]

his name is spelled as sean, he just pronounces it differently

[@thedragodile545]

@@goofyahh3691 thank you!

[@itsgonnabeanaurfromme]

@@goofyahh3691 well he pronounces it as it's spelled actually.

[@qwq_elz]

Indonesian here! I made telur gulung before and failed multiple times lol, but from what i saw online heres the tips: - you should add a tablespoon of water to 2 eggs - wait for the oil to be hot and drop the egg from a decent height above the pan ( it should have a "wave" effect) - if its not rolling nicely, the oil might not be hot enough Hope it helps beryl!

[@davidb8373]

The sticks should be square, I think. Round utensils will just roll around the egg and not catch on.

[@MrVovansim]

I was thinking this. If the egg spread out into little chunks that couldn't be rolled, and absorbed too much oil, means the oil wasn't hot enough.

[@excusemebut]

I am not sure about water and very hot oil

[@davidb8373]

@@excusemebut all food has water in it. Adding additional water to the eggs will cause more steam to be created.

[@WoBuXihuan]

Better to make another egg dish. For example Telur Bumbu Bali

[@strawberrycherrybaby]

Beryl, I love that you always have captions!! It’s so thoughtful. I am a mom and always have a baby napping or nursing lol, so I love having captions on instead of higher volume. I also have ADHD and captions help me process the videos fully. Plus helps locate some of the ingredients I don’t know how to spell ☺️

[@BerylShereshewsky]

Aw yay! I am also a captions person I always need them I’m happy it’s helpful for you! 💜

[@JuriAmari]

My family’s from Cameroon 🇨🇲 so I got excited to see the spaghetti sandwich in this episode! I recommend mixing in the Maggi with the egg if you want a more even distribution. I also recommend trying out the powdered/cubed Maggi if you want to try different flavors of it. My favorite’s the chicken Maggi. My mom’s is the shrimp one. Enjoy! 😁

[@daniella7318]

Me too ☺️☺️

[@ChristabelAManu]

My mum loves the shrimp one but I prefer the chicken one too 😂😂

[@peacepeace7946]

❤️👉🏾🇨🇲 Spaghetti œuf from maguida,taste even better than the homemade 😊

[@AverytheCubanAmerican]

"If you can't roll it properly, then the result won't be good" Beryl: *And it was at this moment that she knew, she F'd up* This is _eggs-actly_ the thing people need to watch right now. The perfect thing to _crack open_ our inner culinary skill. What an _egg-ceptional_ piece of entertainment. These recipes are _eggs-cellent_ but I especially love the Pakistani recipe. Pakistani cuisine in general is _eggs-tremely_ underrated and definitely deserves recognition as much as neighboring India does.

[@pokerette13]

German here. I grew up with spaghetti omlette at home. I can`t belive that this is an international thing. I eat it with pickles. This is why I love this channel so much.

[@jundimulia3537]

aww Beryl! Telur Gulung is definitely not everyone's cup of tea cause yes it is a very oily dish! however, good try on making them, you can't make them less oily though xD it's the way it is. love from Indonesia xx

[@rod_triplxvi739]

Beryl, shouldn't include this. It was just a skewered scrambled eggs... I'm sorry but there was nothing special about this dish. A scrambled eggs in skewers??? Come on it is just like eating a regular breakfast of scrambled eggs with ketchup or mayo on it that you've just skewered on bamboo sticks.

[@clairine140]

@@rod_triplxvi739 believe me, the real telur gulung looked and tasted nothing like scrambled eggs :)

[@alwari527]

@@clairine140 Exactly 😂. But next time Beryl could make 'bali telur' or 'telur gudeg', they are more complex

[@randomgirl5696]

If it's not oily it's not indonesian lol also making telur gulung is really hard thing to do. If you're not mamang yang jual you're bound to fail making it lmao i usually add water into the mixture and even that helps maybe 5% easier and still fail at making it

[@shiroyuki8339]

@@rod_triplxvi739 Nope. Scrambled egg have fluffy texture (except you make scrambled egg in pan full of oil), but telur gulung have moist and dry texture depends on how you make it. The best of telur gulung it's the technic and creativity to make it. We can insert sausage, little bird egg (in Indonesia called puyuh), corn Noodle, etc and keep the egg taste with savory in it.

[@auleaf1210]

Ohh I get your frustration Beryl, reminds me of when my little sister begged me to make it. I don't think there's anything wrong with the pan though a deeper one would probably make it easier to roll. Technically you'd want to drop the egg mix kinda high from the pan so it comes down stringy, using some kind of strainer help achieve that. Ofc I'd rather left it to the professional street vendor lol

[@yamajii6428]

use a plastick bottle, make some small holes (3-4 holes) on top and fill it with eggs, so when you squirt it, the eggs gonna.come out like strings

[@Rather-Be-Reading]

What a truly egg-cellent video. Although no video you produce is ever fowl. Anyway I’ll stop yolking around! Cracking video as always 🤩

[@él.3s.mi.uníco]

This comment is genius .

[@crin28]

This is great. 😂

[@kumarvikramaditya9636]

You ma'am have won the Internet.

[@blurryface3722]

I see what u did there

[@ancypaul3149]

👏👏👏👏

[@louisejohnson6057]

I love eggs! They're one of my "If you were stranded on an island, and could only have, whatever number of different foods, what would they be?" foods. Also potatoes, Sockeye salmon, an assortment of cheeses, and Chapman's Orange and Pineapple ice-cream.

[@janab6660]

Oyakodon is my favourite comfort food. I make it all the time ☺️

[@MK-ft4ko]

I'm surprised that this is the first time we're seeing Maggi on the channel! I feel like it's a very international ingredient in itself!

[@autumnswiftlet6137]

Its actually not the first time Beryl uses Maggi. She cooked Maggi instant noodles before and its one of her fav

[@akansha1771]

Having indian in laws she knows india and indian food products alot especially maggie i guess lol

[@kudajingkrak4919]

@@akansha1771 Maggi is from Switzerland, not India.

[@akansha1771]

@@kudajingkrak4919 well doesn't matter wherever it is from u can't take Maggie out of indian hearts

[@idontevenhaveapla7224]

​@@kudajingkrak4919 It might be from there but it's really popular in India so obviously someone with indian relatives will know about it

[@KissMeLycia86]

Italian here! Spaghetti omelette (frittata di spaghetti) is so nostalgic, my grandmother used to male those as a seaside lunch in summer when i was young! I was so surprised to see it as a Cameroon dish!

[@cjtorres5917]

Agreed, I grew up eating this, and I have no family connections to either Italy or Cameroon. We always called it "fritatta."

[@cjtorres5917]

I mean "frittata."

[@landrixi1987]

Hey Grew up in Cameroon :)😁 and we love our spaghetti omelette sandwich.. I personnally put a tiny bit of Mayonnaise in my bread lol As if it wasn't rich enough :)) We actually also love the French fries omelette.. But just the omelette , without the bread (too starchy i guess😄), with a little side of mayo haha. I think the presence of the french since the beginning of the last century til the independence in 1960 has introduced a lot of the french culture into the local culture.. That is why i think omelette became something very familiar with cameroonians and thus we kinda put whatever we like in it (fries, spaghetti, etc).

[@smidge99]

"Can we give ourselves Michelin stars at home? ...Because I'm giving myself one" lol love you, Beryl! 🤣💕

[@cjtorres5917]

Right?!?!

[@dilysyeak95]

You’re such a great producer Beryl. The background music choices are always so uplifting and different from typical YT videos it plays into the mood of the video so well :)

[@pinkgangsta6157]

Beryl, Telur Gulung is very hard to make. This look easy but very tricky. I'm Indonesian and can't make it. Telor dadar aja udah yang paling gampang, paling fancy ya martabak telor, kalo gak mager 🤣

[@fairuzinsani9399]

Telor kecap a la pontianak lebih gampang lagi, dimakan ama nasi anget

[@nurseprac.nikki513]

Ha! Spaghetti sandwiches were something I grew up on. My grandfather is from Italy and they didn’t have much money growing up so his mom would send him to school with left over spaghetti on bread or rolls. In turn, we grew up eating it as well. But eggs and spaghetti? Looks delicious and I think I’ll give it a try! Thank you both Clair and Beryl for sharing this recipe! ❤️

[@arvin6606]

Just a trick for telur gulung. You can dip the skewer into egg first, then roll it like you did in the video. If you try to roll without dipping it first, the skewer will be coated in oil and its harder to roll the egg.

[@ilmachaeroh3166]

Hi Beryl! Disappointment at failure doesn't stop you from introducing the dish to all of us and I totally agree that cooking especially with special techniques is something else. But, you know we can't learn if we don't try it. The best quotes of the day, by the way! Can't wait to the next episode!

[@kadeyskitchen3878]

Beryl, you are so adorable. I think it’s refreshing that you show the “fails”. It helps me remember I’m not alone if a dish doesn’t turn out perfectly the first time. 🥰

[@sumaiyaera2755]

Nowadays watching Beryl's recipe after iftar & sehri has become my daily routine 🥞

[@sneakerhead6625]

yess i hope she makes a video on like iftar meals

[@cjtorres5917]

Ramadan Mubarak!

[@sumaiyaera2755]

@@cjtorres5917 Ramadan Mubarak 🤗💙

[@PaLuck]

@@sneakerhead6625 she did last year!

[@muhammadsoripadasiregar2605]

Yeah i know, even for me it still hard to make a perfect telor gulung, i know sometimes there is a people would say u should roll the egg when it still a little bit liquid ? Sorry i dont know how to say it in english but in indonesia masih dalam bentuk yang sedikit cair, i think its 50:50 so thats all about instinct... 😅😅

[@Sumble]

The Pakistani Aloo Anday Ka Salan is one of my favourite dishes at home too! It's so comforting on an autumn or winters night. It's lovely to see you trying it on your channel 😊

[@Loukie69]

My old man would always use leftovers for sandwich fillers for our lunch. My favourite were the mash and mince (ground beef) and spaghetti bolognese sandwiches (the bread having been toasted).

[@raynastephanie5250]

Hi Beryl, I think for the telur gulung you can add a bit of water to loosen the egg a bit like maybe 3 spoons of water for 1 egg, to make it spread better when you fried them in hot oil, and maybe use like sausage or tofu or fish cake as a base in the skewer to make it easier for you to roll the egg when its fried.. You know what, Indonesian also have a fried hard boiled egg dish calles "Telur Balado" which the fried hard boiled egg is cooked with sambal/sambal oelek, and on the contrary note, you can change the egg to whatever style you want, like maybe sunny side up. Please try!

[@marianicolette2833]

This was a great episode! No stress Beryl... here's the thing, especially with this particular moment of "failure", it serves to help people appreciate the artistry and skill it takes to make something as simple as eggs taste incredible. Your channel is inspiration and connection. ❤️ 💙 💜

[@holtzykiwi9616]

I'm Malaysian and was so excited seeing my country's flag! But I never really make egg floss though, I'm sure it taste good like the edge crust of fried egg

[@ClearBlueSky1]

The " Serenity Now, Serenity Now " before trying the Indonesian Egg dish lollll and as a Fan of Beryl and Seinfeld I didn't know that it was what I needed to hear today ☺️❤️😂😂

[@melodyleong]

Egg floss is FANTASTIC in soups! Like think of it like adding scallions on top of a bowl of noodle soup. But tastier!

[@fairuzinsani9399]

Beryl, i feel you... to make a perfect telor gulung it takes a skill that not many ppl can do it easily. I tried my hands on making that dish serveral times. Then i decided that its easier to buy than to make one. On the side note... Itu yang nyaranin telor gulung plis deh... kek kagak ada makanan telor laen apa yak...

[@lezstoeandroid6426]

Use small wok maybe make it easier...

[@Aoriizumii]

Iya, coba telur balado gitu XD

[@fairuzinsani9399]

@@lezstoeandroid6426 i've tried... same thing

[@fairuzinsani9399]

@@Aoriizumii telor dadar padang kan juga bisa tuh

[@KeziaVessalius]

Kerak telor gitu kan seru yawkwk

[@starlight8554]

My friend had a Cameroonian roommate and I found out about the magic of the maggi flavour cube from her.

[@nooradliahramli1717]

egg floss for Malaysian? I'm very disappointed. It should be simple dish such telur goreng masak kicap, or telur goreng sambal tumis. Or not quite simple dish such as telur itik masak lemak. or the dish that mother always cook when they are very tired. 1. fry egg 2. Fry slice onion dan slice chillies 3. Spread on the egg 4. Sprinkle soy sauce or kicap. 5. Eat with rice.. Super wow...every Malaysian know this dish.

[@giupi4742]

In South Italy we actually eat 'frittata di spaghetti', pretty similar to the one of the first sandwich (it's usually made with leftovers spaghetti). I'm quite surprised to see this dish from Cameron

[@crispycrust731]

For the Malaysian egg dish, I was expecting Roti John, an egg sandwich, famous street food there My first reaction was, _Wow, they got my first name on menu, lol_ bcs my first name is John The moment I took a bite, just wow I still remember the combo of sliced meat, egg, shredded cabbage and flooded mayo, and hot sauce I loved it But still, I asked the local, why it named as Roti John Nobody knows

[@mohdhafizuddin343]

Yeah. It shoud be roti john for Malaysia. As for the names, there are a variety of source on why the name John. One variety of source i know is the roti is from singapore during British occupation. The folks used to call all the british soldier as John. And one day a British soldier bought and ask the vendor what's the name of the roti, and the vendor simply answered, " Roti, John". And the legends continues.......

[@amiemaria3304]

Noo, telur masak kicap its more popular and much more simpler and addictive, Telur masa kicap means egg in soy sauce

[@BethGrantDeRoos]

Made the Anday Aaloo ka Salan and the Japanese Oyakodon and my family LOVED both. Would LOVE to see Beryl's seasoning, herb, spices cabinet.

[@von7958]

I can't believe that I just discovered this channel. I've always been a big fan of Greay Big Story and I'm really glad to see you striving after it. Hope you the best 😊

[@deeya]

More familiar with the tiny threads egg floss, which is typically blanketed over a dishes like butter prawns or salted egg squid. Supremely good eaten with rice. You need the rice, because otherwise it'll be too salty and greasy. I think it's achieved with a finer sieve, higher heat, and a more vigorous swish of the sieve going around the pan. So when the egg hits the oil it doesn't have time to clump.

[@Luv7Bella]

In Mexico we do huevos divorciados (divorced eggs) which are usually fried 2 eggs on top of chilaquiles with half having red sauce and the other half green with the middle having a white sauce or something as a divisor it can also be put on top of bread or huaraches which are long fried tortillas filled with beans topped with lettuce and tomatoes queso cotija and your choice protein. Another thing we do are different things capeadas such as chiles rellenos or tortitas de coliflor , camarón, papa etc… drenched in salsa.

[@SupremeLeaderKimJong-un]

No surprise the dish from Cameroon features a baguette since it was once a French colony. Not the first time the baguette was absorbed into another country's cuisine. The famous bánh mì is on a baguette and like Cameroon, Vietnam was also French. I don't blame them for still eating baguettes. I mean it's the baguette we're talking about, it's too iconic not to eat. If you have leftover pasta, do what Italians do. They pour some olive oil on a dish (don't mix with Balsamic; actual Italians don't do that), add a minced clove of garlic, then get a piece of fine bread, grate some cheese on it, dip the bread in the olive oil, and eat. For the pasta you could put the pasta on the bread before you sprinkle the cheese.

[@bameblossom15]

Uhhh... Cameroon was under Britain and France. Why do most people think all Cameroonians are French.

[@learnurduwithsara1068]

I am going to think " I humbly recieve" before every meal. It makes me feel grateful.

[@matchalatte3733]

beryl can we get another street food royalty? also i am an indonesian, and i can give you a few tips in creating telur gulung. what i remember is that you need to mix a little bit of water in the egg mixture (this sounds chaotic, but usually the vendors use wok and fill the oil halfway, and the oil supposed to be real hot so that the water quickly vaporized and left the stringy eggs to float). also to make things easier, the vendors usually used condiment bottle, or plastic bottle that has multiple holes so that you could squeeze it easily and it comes out all stringy. oily is easily the best word to describe the dish, but some telur gulung vendors often offered things like cooked sausage for the egg to roll and cover, or cooked spiral sliced meatballs for the egg to kinda clump around. the dish is, to be fair, kinda tricky to made too for indonesian, but when you nailed it, i swear it'll taste real good. honestly the topping can be switched around, for example, the vendors near my place usually rolled it with aci (made of tapioca flour, seasoning, and water) and creating cilor, which is aci telur, which means tapioca rolled eggs. fellow indonesians who are expert in this, please too, give me a correction if my explaining was a bit different than what you know. another indonesian egg dish, you might want to try indonesian telur balado. that is really good paired with rice

[@susanbrennan5511]

I grew up with Maggi seasoning in my baby bottles! My parents were Polish and always had a bottle of Maggi. I remember mentioning it at school and kids looked at me like I was crazy. Maggi went into everything! Eggs ,egg salad (the best) and even fried tomatoes. My father planted 100 tomato plants one year and would harvest them in laundry baskets. He hated tomato sauce so my mother came up with all kinds of things. Canned them,tomato jelly and yes fried tomatoes. She would fry huge gorgeous beefsteak tomato slices in peanut oil and Maggi. And then give us white bread to dip. They were amazing and Maggi made the whole thing perfect.

[@AiniHapsari]

Happy to see telur gulung here! Agreed that it’s not very easy to make, it’s actually a street food here and that’s why we usually buy them from street vendors instead of making it at home 😂 However, if you want to try again, I suggest you season the egg with salt, pepper, and MSG (for a true street food style) and roll the egg while it’s still runny, that way the egg will stick. Good luck!

[@gisisaribestari1180]

You need some tips and tricks when making telor gulung Beryl: 1. You need to have a hot sizzling oil 2. You have to pour the egg quick and rolled it before its getting dry 3. (To prevent the greasy feeling) during and after rolling the egg, you need to squeeze it in the side of the pan, and let it rest for at least 3 minutes before you eat it. It's a pretty technical dish I would say. Great job that you try it Beryl 😂. I am enjoying your show! Sending love from Indonesia. ❤️

[@lisahinton9682]

I laughed out loud at "purple scooper thing" - I want one, too, except in bright green. Thanks for another great video. I want to try them all!

[@quirkyhill]

it's a bench scraper!

[@mohammadrio5378]

It's tricky to make telur gulung... The perfect one which is sold by the street vendor is really good. Soft, chewy and a flavorful. If I see from ur egg mixture is too thick, need to put a bit water and the heat a little bit less. In my area, street vendors sell with vermicelli noodles, tiny sausage or just plain one. My favorite is the vermicelli telur gulung. I hope I can show u one day. 😀

[@fyrekrystaal27]

One of my favorite uses for eggs is Shakshuka, eggs poached in spicy tomato sauce. I happened to find a recipe that is adapted for one person. I am not from north Africa and I live in southeastern Minnesota.

[@johnnytsunami420]

I'm vietnamese and yeah we eat a simple sunny side up fried egg with baguette (either like a sandwich or dipped it in the yolk) usually sprinkled with Maggi seasoning (I also add fish sauce to mine!). Also common to have a vietnamese coffee with it.

[@duckbilledmonfrogga]

I love your energy and zest for life and love for everything and everyone around you!!! Thankful for the recipes that come from everywhere!!!

[@sheilabadeila]

When I think "Japanese egg dish" I immediately think of tamago kake gohan. "Tamagohan" as we've started calling it in my family. A farm fresh raw egg cracked over piping hot rice makes a fabulous breakfast! Especially with a splash of soy sauce, some green onion, and your furikake of choice!

[@laulau194]

love this, its so good! I also add a splash of mirin usually for a touch of sweetness

[@atsukorichards1675]

@@laulau194 well, mirin usually has some alcohol in it, as you know.

[@fidgetyfl0wer174]

Something I love is eggs in purgatory, you put a layer of chunky marinara in a baking dish and use a spoon to make little cups in the sauce and crack the eggs into them and bake 20-30 minutes however you like your eggs, then scoop them up with baguette slices

[@lionessprowess3581]

I bookmarked this episode as soon as it came out because I love 🥚🥚🥚. TY for resharing these recipes!

[@bazingarama]

regarding the maggi seasoning sauce. i am german and we (at least where i am from) use it A LOT. we put it in our soup, we season sauces with it. an absolute banger for me is spaghetti with butter and maggi, nothing else. amazing! but for sure, if you have soup, give it some shots of it and it will make it insanely yummy

[@Nemshee]

The distinctive taste of the Maggi Seasoning is like the herb lovage (Levisticum officinale, Liebstöckel) and belongs in any good soup. Nowadays we often even call it Maggi-Kraut instead.

[@Tippel3]

Maggi doesn't have Liebstöckel in it and it doesn't taste like it either. The name maggi-kraut is just a reference to the smell. It's basically the German version of soy sauce and handled like that too, it's made from wheat (afaik there is a second recipe sold mostly in thailand that has soy in it too).

[@Isaac-vq9gw]

The Indonesian cutie being a pure boy talking about a food from his childhood and Beryl STRUGGLE BUSES in the background lmfo

[@hamaelriaz3905]

Hahaha it’s Ramadan here and we’re having Aloo Anday ka salan on the regular these days but we make it a bit different

[@cjtorres5917]

Ramadan Mubarak!

[@desii1972]

I loved seeing the spaghetti omelette. My mum often makes this or the leftover chips/fries version for my dad. By often I mean almost weekly. We grew up with these as leftover meals. There is no waste in mums kitchen. I have a Greek background - again shows how food crosses boundaries as I always thought these were local to their region.

[@swhitaker0311]

My college roommate made a very similar Japanese dish called gyu don (sp?). It had beef instead of chicken. It was always one of my favorites. She cooked by eye and I never thought to try to write down the measurements. She returned to Japan in the days before 24/7 connectivity and we sadly lost contact. I cannot wait to try this dish again so many years later.

[@waterjade4198]

After watching a street food cooking video I think I figured the problem with your attempt at making Telur Gulung. The oil looks like it was a much lower temp so there's time for the egg to spread in the oil. Whereas your egg cooked the instant it hit the oil. Also, it's possible that they beat their egg more and I feel like they might have added other ingredients to keep it from being fluffy when deep fried.

[@loveforeva12]

I have covid and I’m in isolation but watching this while eating my tastless food helps 🥺💕 ty beryl!

[@cjtorres5917]

I hope you recover soon inshaAllah!

[@sohinisarkar4101]

Hey, Beryl! I just found your channel a couple of days back. And let me tell you, I’ve been binging on your videos ever since. I enjoy cooking food a lot. However it does get monotonous to cook similar recipes day after day. Your channel makes me so happy☺️ not only do I find new and interesting way to cook one item, but it’s the different parts of the world and their recipe that interests me! Keep those videos coming and lots of love from my end ❤️☺️

[@mingoobaby]

WOAH TELUR GULUNG!!! I miss eating that 🥲

[@evaeenhoorn2123]

The first lady explaining the dish is so extremely cute! I love her expression ❤️

[@pop2popz]

Yesss! I love that you love pork floss! That's so awesome because most people who didn't grow up with it find it a really unusual texture and even the most adventurous foodies can find it hard to get used to. I love pork floss, fish floss and even vegetarian/vegan floss! Keep on making awesome videos as always, looking forward to learning more about different dishes and cultures!

[@Sousyned]

We relaxed the “no Beryl videos on the big tv” rule today because a casual brunch watching your videos on Good Friday, what’s the harm? 😂 Yeah, we did the thing… fell into the Etsy and EBay rabbit hole 😬. Vintage Pyrex bowls, Fire King Mugs and some willow pattern tea cups are on the way to our house. Oops. As always, love your work and thanks for the amazing videos. We’ve added so many flavours, dishes and ingredients to our repertoire over the last year. (As well as the ever expanding collection of vintage cookware and servingware… 🤷🏻‍♀️)

[@cookiesncream994]

I'm viet and my mom has always used maggi on top of eggs instead of soy sauce. Not sure if it's just her/our family, but it's one of my favorites even though it's so simple. On top of rice it's my ultimate comfort dish (and great for college students)!

[@hillarytory9766]

I'm so obsessed with the long wooden spoons, I sent some to my sister in law. I've basically just started eating with chopsticks and wooden spoons..... no regrets

[@mariafrancescadestefanis8598]

The "Frittata di pasta" with leftover pasta is tipical in every italian house!

[@cjtorres5917]

And many of us who are not Italian have borrowed it. Such a great way to use leftover pasta!

[@erikamarie2787]

For the Malaysian egg floss, if you want it to get really fine you need a lot more oil and continuously stir the oil in a circle to create a whirlpool. All the while you're pouring the egg from a good height so it will create a thin stream of egg before it hits the oil. The centrifugal force of the oil whirlpool will alsp help create longer and finer strands of egg. But for the regular home cook, this is a technique that's really hard to do. You'll only find the fine version at restaurants.

[@Faeriedarke]

Curried eggs are one of my most favourite foods of all time. This is making my mouth water!

[@drinkbooks]

The videos I saw of the Telur Gulung had water (7 tbsp to 2 eggs) and a seasoning added to the egg mix before frying. The mixture was then dropped into very hot oil, very quickly. The egg turned into an odd sort of net and the skewer was used to both quickly stir and then roll up using the side of the pan to stabilize. End result, something that looks like scrambled egg on a stick. Much love!

[@sarcasmallover8999]

So eggcited to see oyakodon on here! I make this often in the winter since its so warm and comforting. For those curious to try I like the video from Cooking with Dog :-)

[@alanjyu]

I love your humility and willingness to try things. Love how you connect with food.

[@stelladevi444]

Hi Beryl, I'm Indonesian and maybe I'm the only one who never had any experience with Telur Gulung, even in my childhood. I think it's too greasy as food, that's why I never had the courage to try it even once. I know the dish but I never made it by myself or bought it from a street vendor. It is a simple snack, but apparently, the cooking technique is not that simple... If I am ever tempted to make it for myself, I think I will have the same experience as you. Or maybe worse... because I had a trauma once while frying the eggs with hot cooking oil. But it's nice to see you trying the dish. Such a great effort! ❤️❤️

[@jaclynelaurin2991]

I made Japanese Oyakodon for tonight's dinner. I did make a few substitutions (no Mirin or dashi... and added mushrooms) and it was DE-licious! It's so simple and fast too. Btw, which sticky rice brand did you use?

[@akeligepodcast]

Just wanted to tell you that you are one of my favorite content makers on KZbin! You always make my day better :)

[@yannah159]

Beryl Im glad that I found your channel, I love your content!

[@marylemma9932]

Yes! Any leftover past can be used to make italian pasta fritatta which is very similar to spaghetti omelette sandwhich

[@ellem2293]

I prefer the full longer vids like this rather than the 'shorts'

[@deedoothings]

Beryl!!! Telur gulung is a very complicated dish. Try adding a few tablespoons of water or stock to thin the eggs. Use ketchup container to spray the eggs. The key is to make an egg net/nest, if you use a spoon the eggs become large blobs and are difficult to roll.

[@nicoleachilles8765]

Thank you so much for this episode. Friday night I was looking for something to cook on Sunday that's easy and filling, and when I saw the Oyakodon, I got really excited to try it out. And being excited to cook was something I had missed lately in my kitchen. So tonight I had Oyakodon and it worked out beautifully for me and I really enjoyed it. Thanks again.

[@Happy_Potato0]

I love Pakistani🇵🇰 cuisine it is absolutely delicious.. have this Anday Aalu egg dish it is super tasty.. I hope you try more Pakistani Cuisine in future videos..❤️😊

[@SingingSealRiana]

where I am from you would fry left over pasta a bit and then add egg and salt scrambling it and fry until there is some browning and chrisping happening. I always loved this more than whatever dish the pasta was supposed to go with the day before

[@muhammadbinkashif6356]

Pakistan: omg, when my mama makes anday aloo ka salan, she makes the gravy a little watered down. She fries the aloo too with the eggs, creating a starch layer around the egg. It makes them more crispier around the outside. She then put them both into the salan and adds water and let it boil. We eat it with homemade roti or chapati. When you break the egg, you can use the yolk to make your gravy in the plate thicker and more creamier. It's such a simple dish but it makes you feel at home!

[@secretsoul6882]

Hi Beryl, if you want to make a good egg floss, u need to stir it very fast in the hot oil. To enhance the flavor, we add some curry leaves, and instead of oil we use butter to give creamy texture. The chopped chilly can give u some kick to it. But to have special taste put some egg yolk from salted egg... Its yummy... Stir it fast to avoid the egg sticking to each other, then u will get very fine floss.

[@Sakura-zu4rz]

🌸❤Your channel is literally my comfort place. You make me so happy. Love you❤❤

[@pinkgangsta6157]

Telor gulung is kids food usually sell in front of school. *) School level - Telor gulung, Papeda, Cilor, Sostel, Martabak mini etc *) University level - Nasi Telor Ceplok Kecap 😭

[@gorgeouss79]

Fenugreek in Palestine is made into a dessert - we call it Hilba.. sooo yummy! The smell is very distinct. As a kid whenever I’d be walking home from school (in the USA) I could smell it a block away and get so happy. Women who just had a baby drink boiled fenugreek (like tea) cause it helps them produce more milk.

[@shreyadas3051]

There is this food called kabiraji cutlet or coverage cutlet from Kolkata . Made by the same egg deep frying and rolling technique in form of a cutlet . Chicken and basa fish is the main ingredient of the inner cutlet part . Also there is dimer ( eggs ) devil ...which is stuffed and fritter version of deviled eggs .

[@rosacanisalba]

Wow! Looks like I'm first in

[@spillme7279]

Hii bestie, haha, I'm pretty early 😂😂

[@BaconLiang]

Taiwanese here! About the egg floss, it’s a great combo with a Chinese cabbage stew called Bai-tsai-lu(白菜滷), often cooked with dried mushrooms and dried shrimps. With those dried ingredients and the egg floss, gives the stew really nice and rich umami flavor 🤤 It’s a really common dish in every family to deli shops!

[@BaconLiang]

We have bunch of different egg “snack”, like the tea leaf egg “cha-yeh-dan”(茶葉蛋). You can buy this tea and spice boiled egg in every 7-eleven, Fami-Mart or any convenient store in Taiwan. Some people have it for small bites between meals, or simply after gym workout for easy protein

[@TheJacknitro]

We have a Bangladeshi variant of Anday ka Salan my mom makes, all she does is she uses onions, chilly powder(for color mostly and a bit of heat), garlic and ginger paste(almost every Bangladeshi curry has these two things in common) and tomato and there's almost no liquid gravy in it, you can try it

[@djelitabumi9205]

For the Telur Gulung, you need to mix the egg with some amount of water. Then you need a lot of cooking oil with medium heat. So that the mixture can be rolled easily

[@djelitabumi9205]

The key is the water on the mixture

[@Abruptkos]

Oyakodon is my go too dish, I usually have it about once a week because it's so easy and it's just the flavors of home for me. It's gotten to where I just eyeball everything for the simmering sauce, but what I use it about 4 tbsp of soy sauce 4 1/2 tbsp of mirin, about a 1/4 cup of water and I add a tsp of dashi stock powder. If you have the ingredients for home made dashi, go for it, but I use the stock powder because I can't get the bonito flakes where I live. You CAN use chicken breasts if you want to be healthy, but thighs are best.

[@HarpreetKaur-py9tg]

Fenugreek seeds go great with squash dishes. My grandma made squash sabzi and I always wondered what does she put in it that it makes it better than anyone else’s. You should try it. It’s the best

[@wnmaisarah]

egg floss definitely required a skill! my dad would make it but only a couple times a year. i think the tips that i gained (mainly from observing him lol) is to cook in super low heat while continuously stirring it, at first glance it looked like the egg drop soup. also for extra creamy flavour, adding some butter into the frying oil would be great!!

[@nuratiqahdewa7127]

im MALAYSIAN and this is my first time knowing "egg floss" dish. looks delicious. im sure i will try it. !!

[@alihassanzafar]

Hey I'm Ali Hassan ... I'm from Pakistan... there are many ways to cook eggs in Pakistan but the most famous dish in the breakfast is a combination of potato and omelet... potatos are fried and chillies and tomato are added in them and omelet is a combination of coriander leaves green chillies onions ... these two are eaten with poratha and with a cup of tea.

[@haniawaliyah]

using oil with high smoke point helps a lot as well when you are making telur gulung! and you have to wait until the oil gets very hot before pouring them into to the pan!

[@user-bi8uh5fq3q]

The ande ka salan is popular in northern India too even in Bangladesh we add this fried boiled egg to lentils curry and eat with rice/roti its such a filling dish.

[@crimsonrain9570]

I haven't heard about cooking egg with lentils in Pakistan but we do cook with chicken, mutton or fish etc

[@user-bi8uh5fq3q]

@@crimsonrain9570 Here you go kzbin.info/www/bejne/iKDch4mQmNBjfbc kzbin.info/www/bejne/jKOWc5uGeLSNnpo Man it is common in Bihar and Bengal.

[@belasilva2565]

thanx to Beryl i now have blue garlic somewhere in a jar inside the fridge. and it seems that i just learned a new one and now have to try the spaghetti omellet sandwich.