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.

[@strawhat666-p9m]

yeah "basicly simple and easy" but 🤣🤣

[@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

[@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.

[@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! 💜

[@Ealsante]

Thanks for this fascinating video Beryl! A suggestion - since it's Ramadan, I think it'd be really cool to see what Muslims around the world make for their evening meals. In Singapore and Malaysia, there's a huge array of delicacies, but how is this done elsewhere?

[@sneakerhead6625]

Yessss

[@reemtri]

Great idea!

[@reemtri]

Also the Middle Eastern countries like Saudi Arabia and Bahrain 💜

[@isals8498]

She made one last year! If you scroll or search her name with iftar. I’m sure there are so many more good ones that it could be a whole series, but in case you missed that one ☺️

[@cjtorres5917]

Since she did iftar last year (which was awesome), I'd actually be down for suhoor if that could be managed. I reckon it's probably too late, though, as the videos take time to produce.

[@susviadelta6039]

Yes! Making Telur gulung is not that easy haha I actually failed coupe times... If you want make telur gulung again you can add little bit of water to the egg and mix it. And when you fry it you must hurry to roll the egg because it cooked easily

[@alainadacosta1222]

Something about Kisa (who shared the Japanese dish) was really calming. I enjoyed hearing about her childhood experience of watching her mom make it, it reminded me of learning dishes (Goan Indian) from my mom growing up too. Also, the Pakistani dish looked tasty

[@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 😊

[@gj8326]

For the telur gulung the street vendor secret is puting about 3-7 ratio of water and egg. I not really sure the ratio is right tho, its been so long since I make one You should seasoned it with chiken boulion or swap the water with some kind of stock or just use some unused ramen seasoning. The topping is usually ketchup and or kecap manis. And last is life hack if you still cant make it, get some one to put the egg in and you rolled it up immediately. Yes for teamwork. And if you succed on the revenge, please make a video about it. Its somekind of a challenge here in Indonesia to try to immitate the street vendor.

[@abovesealevel5202]

Naaaaah...... The topping should be watered down sambal plus MSG

[@rizanathayafalah5221]

Abang2 telur gulung bilang pake air sama tepung tapioka satu sendok trus di kocok sampe halus banget baru dah bisa di gulung..katanya sih..tapi gak pernah nyoba.. pernah gagal yg pake telur doang jadi kapok😭

[@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

[@justname4047]

As an Indonesian, I also feel the same way when making egg rolls using a bamboo skewer 😩. I also feel annoyed that I prefer to buy rather than make my own 😂. I have a reference for Indonesian dishes from eggs that you can try to cook and of course they are very delicious when eaten😋. I suggest you cook food from eggs called "martabak". All you need is eggs of course, dumpling skin, some optional seasonings that you like such as salt and pepper. Then the main thing is a lot of green onions. For toppings, you can adjust what you like. Such as chicken, beef, pork, bacon, corned beef, sausage, mushrooms, etc. For some professionals the street food vendors will use a large skillet and a lot of oil due to the size of the customer. They will make the dumpling skin so big and wide to fry. For home sizes and can be eaten everyday, you just need to fry the dumpling skin on enough hot oil then pour the beaten egg and mix it with all the ingredients you like. it's finished. I hope you try it beryl❤❤

[@BerylShereshewsky]

So glad it’s not just me on the struggle bus

[@laila3513]

Telur gulung from the street food vendors are the best 🤣

[@hirzq]

Making telor gulung is too hard, even for us Indonesians 😂 I suggest you make tahu telor (tofu + egg) instead. That one is a lot easier I guess, imo.

[@shiroyuki8339]

Yes. And for biggest mistake it's, you must add some water in egg mixture to make easily roll the egg.

[@ahmadsean9356]

@@shiroyuki8339 udah aku jelasin juga ke dia kok, bahkan aku kasih link juga video dari abang2 sini 😭 agak nyesel ngenalin telur gulung sih

[@shiroyuki8339]

@@ahmadsean9356 lho, Abang yang di video tadi? Oh....

[@ahmadsean9356]

@@shiroyuki8339 hooh 🤣 😭 nyesel aku tuh, malu2in Indo aku 😭😭😭 😔😔😔 aku minta maaf semua

[@alwari527]

@@ahmadsean9356 Bagusnya bisa dimasukin ke episode coba ulang resep yang gagal 😁

[@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]

👏👏👏👏

[@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.

[@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.

[@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.

[@Daph112]

Indonesian here and I was just like you when I tried making telur gulung myself. At some point I believed that the sweat of the seller and some traffic dust was what made the egg stick to the sticks. Also, I noticed that some sellers use 2 sticks at a time, so it gives the egg more surface to stick. by the way, you should try Foy Thong from Thailand. Oh....my....god. it's so good, it tastes like sin. Thai people.... send Beryl your video so she can try to make Foy Thong!

[@graced3091]

Malaysian here and I never knew it was called egg floss 😭 I just ate it HAHA but i love eating egg floss when it's cooked with veges like baby kailan and prawns and adding some fried curry leaves definitely steps it up a level

[@avezan82]

Malaysian here. I knew about the bird's nest omelette but never knew this combo exist. The thin ones is used for butter prawn recipe and requires a certain technique.

[@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 ☺️

[@reemtri]

Hi Beryl - I reckon an iftar (breaking fast meal in Ramadan) episode would be really interesting. Or even what people around the world have for Eid Al Fitr (Festival of the Feast) which falls right after the end of the month of Ramadan. ❤️

[@BerylShereshewsky]

I did one!!! Search Ramadan on my channel!’

[@annhutcheson5770]

Kudos Mom & Dad. You raised a lovely daughter. Her humility is inspiring. 🙏🏻❤️

[@catherinedelspina9552]

Thank you. Xberyls mom

[@moubhattacharyya1141]

I felt compelled to write this Beryl. It is from personal experience, of course. I know you are very respectful towards variety of dishes and flexible food-wise. The fried eggs on skewers is very tricky. It is very oily indeed, whatever you do. You cannot do much about the grease. It has to be deep hot oil but on the surface of your pan. You have to be real quick with this. The dish we eat in India has a meat/fish patty base covered with crispy fried egg drops with tomato chilli sauce. The crispy part is yummy even when you finish your patty/cutlet. I guess mayonnaise makes it a little bit more greasy hence may not taste good to people who are not habituated with the oily after taste. Thanks for the salan recipe, we also have similar egg curry in India. The only difference is we do not slice the eggs. It reminded home. As you said the dishes are different, yet so similar.

[@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

[@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 :)

[@ramonamuller5862]

Growing up with Maggi (it has a whole pantry imperium here, from the sauce you had over all kind of ready meal seasonings) Maggi in my home is mainly used for a)meatballs and b)soup. Try putting it into your chicken noodle or chicken rice soup. Being honest we put it in all kinds of soups. I remember you did an episode where you ate raw minced pork on a bun as the representation from Germany. Yes, we love it and many put Maggi on it too. It is very versatile and often added to put that Umami flavour to the next level. Love from Germany.

[@LakhnBer]

Thanks for that note. Can anyone say how the Maggi seasoning compares in flavor with Vegemite or Marmite? Both of those are based on yeast (spent brewer's yeast??) and confer umami and saltiness. Both can be used in a wide variety of dishes. I'm wondering whether I could get away with using a one of them dispersed in water, 'til I run into some Maggi seasoning somewhere.

[@ramonamuller5862]

@@LakhnBer It is a very interesting question and I am probably not the right person to ask since I can count on one hand the times I actually consumed Marmite but if you ask me Maggi is more equal quantities of Worcestershire sauce and soy sauce. Marmite is very pungent whereas Maggi is not, more like a roasted salty flavour. We (I am generalising here, use it for a lot of things to ad that extra kick. Even for gravy or green beans in sauce. I can't speak for Marmite but I never had the urge to add it, even diluted, to my noodle soup.

[@lafayana2872]

What gives Maggi it's special taste is a herb called Liebstöckel or Maggikraut in German. It's English name is lovage.

[@hibafatima9146]

Anday-Aloo ka salan is definitely the favorite one in my family. My mom makes it once in 15 days and it's delicious everytime ❤️

[@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. 🥰

[@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 😊

[@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

[@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.

[@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... 😅😅

[@doraima29]

The Maggi or the Knorr Liquid seasoning has a distinctive taste on the sauces but are packed with umami. Either way they sre good to season food , or good for cooking. This sauce is found everywhere.

[@susanegley4149]

Hi! Is it stronger or more mild than soy sauce? I don't have any other point of reference.

[@fp2551]

@@susanegley4149 it is probably the same saltiness as soy sauce but also tastes a bit like Aromat if you've ever tried that? But even more distinctive... It's good! But it does impart more flavour than soy sauce

[@doraima29]

I would say it's mild than soy sauce. Aromat has a similar taste to this liquid seasoning. It really just brings the umaminess of the dish. I did try it cooking with chicken adobo one time. It really doesn't taste with soy sauce though. I would only use it as a seasoning and put a little on fried rice, stir fry or any dish that is stewed, braised or has a sauce.

[@susanegley4149]

@@fp2551 Interesting! I will try it! Thank you!

[@cjtorres5917]

Great to know, thanks!

[@smidge99]

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

[@cjtorres5917]

Right?!?!

[@rosacanisalba]

The egg floss looks like what we call in the North of the UK scraps. They're the tiny scrappy pieces of batter which are cast off when deep frying battered fish. Northern chip shops skim them out and keep a stash to scatter on top of your order when asked for.

[@sakulily8]

In the south of Italy we have spaghetti omelette too !! We eat it often on picnic. Inside the omelette we put leftovers spaghetti, a lot of cheese and salami. Is very filling and practical for an energetic lunch in the wild (I love it when I go trekking on the mountains).

[@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! ❤️

[@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!

[@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).

[@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

[@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. ❤️ 💙 💜

[@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!

[@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!

[@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 ☺️❤️😂😂

[@thesupergreenjudy]

Man Beryl! You really help me come up with new ideas every time. I love eggs but never know what to do with them. Same with a lot of other ingredients. But your videos and your loyal helpers always come to the rescue!

[@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 😊

[@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. ❤️

[@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.

[@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

[@melodyleong]

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

[@goblinwizard735]

Beryl i enjoy that you are trying techniques and ingredients for the first time so often and that you show and tell when it doesn’t go perfect. This is exactly what adventurous home cooking is!

[@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

[@learnurduwithsara1068]

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

[@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.

[@itsdragherjade]

for telur gulung, i think u should mix it with a little bit of water. when u're gonna fried it, use a lot of oil and make sure the oil is really hot. pour your egg mixture one spoon at a time and then roll with ur skewers

[@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

[@MochiTea012]

Oh my friend from Pakistan told me about Anday ka halwa and I was so fascinated by the idea of it. Hope you get to try it one day. It is a dessert made of eggs. Maybe on an episode titled ‘Unusual uses of usual stuff’ 😊

[@wy6523]

its really delicious and really simple but tastes heavenly...very quick recipe and perfect for winter nights

[@toBe8ere]

That Cameroonian dish reminded me of Japanese yakisoba-pan and really makes me wanna see an episode on noodle sandwiches now! I know we have a pretty popular meatball sub in the U.S. and there's a Filipino noodle sandwich out there, too.

[@heroizumi]

Thank you for sharing oyakodon! It's my favorite lazy meal. It's so easy!! Also if you freeze leftover rice, it's a lightning fast meal because all you'd need to prep is the egg and chicken bit!

[@dimasapriadisander523]

Its okay to be unable to do something, dont cry, love from indonesia❤🇮🇩

[@gailtempleton1249]

Good morning, Beryl! What a great episode. Even thought the rolled egg dish was difficult, I give you kudos for trying. It looked complicated, but the guy who suggested it was adorable! Perhaps with practice you can get it?? I love your humor throughout your vlogs. You're so fun! Keep up the great work!

[@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!

[@evaeenhoorn2123]

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

[@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. 😀

[@erikapauley7391]

I lived in Benin for a while and where I lived they did an interpretation of the first dish. Lots of spicy spaghetti with an omelette on top but with all those other flavors in the spaghetti and omelette. And the spaghetti was usually cooked in the morning and used all day, so definitely leftover vibes. But so so good after a night out

[@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.

[@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.

[@chesca7295]

I don't know what it is but the way the Chinese and Japanese make eggs in their cuisine is SO delicious and just the look of them is instantly recognisable.

[@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

[@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!!!

[@jessicamayne3394]

I can say with confidence that my daughter’s favorite foods in the world are noodles and eggs. I imagine that sandwich will taste so good with ketchup or kewpie mayo as well

[@lionessprowess3581]

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

[@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.

[@edsel6502]

Hey Beryl. Transplanted Malaysian in California here. Your egg floss may I suggest the following 1. strain your beaten eggs into a pouring container. this removes the some of the chunks that didn't mix well. 2. drizzle in a thin stream from container at height into hot oil while continuously stirring the oil. You didn't stir your oil that's why it clumped. Think making egg drop soup.

[@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.

[@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).

[@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.

[@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.

[@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)!

[@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!

[@jdijwa8470]

Onyakadon!! Love this dish. Grew up in rural midwest united states and taught myself this dish. It's truly is super easy and delicious.

[@cyndimanka]

I had groundnut stew at a church potluck in the 90s. The pastors wife made it. He was raised in Africa as a missionary kid. It was the most amazing thing I had ever tasted. And being gifted with smell and taste I can tell every ingredient in a dish. This recipe is it! Ty. I’m making it soon!

[@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!

[@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 ❤️☺️

[@Sam-hz2cd]

I'm surprised this was your first time using Maggi sauce. That stuff is magical. a staple in my pantry!

[@vinnaoctaviana237]

Here's some tips for telur gulung from an amateur: - the oil must be HOT. Test it first, if the egg go spready-spidery then continue to fry👍 - swirl to the left, idk why it's better this way... - make sure you're not bend your hands because the pan is placed high... the lower the pan... the better 👍 - use bottle sauce instead of spoon to fry the egg👍

[@mingoobaby]

WOAH TELUR GULUNG!!! I miss eating that 🥲

[@alanjyu]

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

[@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?

[@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!

[@vidhhhiiiii3348]

Have you done a video on daily lunch box recipes? I would like to see aloo ki sabzi and roti! It's super simple and so so good

[@vidhhhiiiii3348]

Also Puri! Try Puri and aloo ki sabzi!

[@vidhhhiiiii3348]

In India , kids usually bring poha, paratha, bhindi ki sabzi, aloo, Puri, etc

[@akeligepodcast]

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

[@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 :-)

[@rashmimondol246]

Love love loveeeeee your lemon 🍋earrings sweetheart! Making people feel safe and warm and courageous at the same time is your superpower.. keep spreading smiles and we all will pray you never lose yours! 😘

[@evakuater]

I loved this episode, there’s so many ways that eggs are used in different cuisines and it’s amazing! I’m looking forward to trying some of these recipes :) (there’s also an egg curry dish from Nepal)

[@aznsmazn7321]

A for effort! part of why I like your show is that you challenge yourself, and you're not afraid to admit/show "failures". I appreciate your realness =)