POV Egg Drop Soup

[@tonn_chris]

"You'll know you've got the texture right because the texture [of the egg drop soup] will be the texture of egg drop soup when you're done." Thank you for this helpful tip. ;)

[@phorcep]

you can tell because of the way that it is

[@apuat711]

This is the way

[@brandonyao785]

Ah yes the floor is made of floor

[@bloobeeblah]

A gingerbread man sits in his gingerbread house. Is the house made of man? Is he made of house? He screams in existential horror.

[@mrtoastgshost]

people die when they are killed

[@jmcrofts]

The most underrated aspect of these videos is the clever ways he takes advantage of slightly older produce. Just because it isn't perfectly fresh and crispy doesn't mean you have to throw it out!

[@Exarian]

Also his little tricks like using a whisk he was already using to measure out mayo in the ranch dressing episode. or the way he uses tongs to quickly spoon in pasta water.

[@RandoBox]

Why does it make me happy that jmcrofts watches Kenji?

[@logandorics9494]

Love your fighting game vids man!

[@johnkozup9959]

@@Exarian aw

[@johnkozup9959]

Aa

[@TheKing-nu7bu]

I could watch his videos al day there just so simple it makes it so good not fancy editing and wow does this guy know a bit about everything definitely would want to see this guy on my table

[@lukthere2]

"Want to see this guy on my table" -Is that the Hanibal Lecter within you talking? 😅

[@TheKing-nu7bu]

lukthere2 😅no no 🤣

[@nanorbogin896]

@@lukthere2 +

[@keefeteo9338]

No Kenji, we will not get you in the comments for leaving the water on, because you are our King and we treat our King with respect.

[@townazier]

Very happy to hear Chinese Cooking Demystified called out, just when i thought of them at the mention of a broth.

[@acuddlyheadcrab]

Me too, I hope they see this video. Also Souped Up Recipes is another great channel.

[@Fragrantbeard]

PateB aww, Souped Up Recipes just beams sweetness. I need to get back to her. So happy-making.

[@samengsberg875]

"One of my favorite youtube channels" Me too Kenji, me too.

[@jhope1923]

Chinese Cooking Demystified is legitimately one of my fave channels I've ever come across.

[@porlando12]

Shabu is looking dummy thicc these days. Jamon enters the chat.

[@Yungchris760]

Philip Orlando bro im dying rn😂

[@nyelbaig]

Jamon is a big chonker

[@MajorLeagueBassboost]

I was sort of alrrady half expecting you to shoutout Chinese Cooking Demystified, they're a great channel and deserve the recognition

[@GTPLewellen]

he did

[@MajorLeagueBassboost]

@@GTPLewellen yeah I know?

[@minhuang8848]

@@tubulartuber All 12 different Chinese food-focused channels are equally useful, fight me

[@acuddlyheadcrab]

Remember, disliking a YT comment just counts as a like, so if you don't want to see @tuber piss on random youtubers, hit report and it'll hide the comment.

[@acuddlyheadcrab]

There's a positive way to shoutout other channels in the comments, and then there's a toxic way. Which one do you think @tuber is doing?

[@OfMechanismAndMatter]

Chinese Cooking Demystified definitely deserves more love as a channel.

[@AZEOforreal]

Not only Chinese, but Turkish, French, basically anything demystified for our knowledge. My favorite is the menemen episode

[@tasikmayuddin8078]

@@AZEOforreal he's talking about the channel "chinese cooking demystified"

[@AZEOforreal]

@@tasikmayuddin8078 I realized that when I posted it but couldn't find it and delete it lol

[@mauz791]

@@AZEOforreal happens to all of us

[@aidancanoli]

ah cuz i totally thought it deserved more love as a carrot

[@bartman311]

I feel like you almost need a “thanks for watching” logo on your doormat on the deck outside. Since it ends nearly every video.

[@knickymusic]

GENIUS

[@sbee7158]

I think you're cool. The way you explain what you're doing, with options and cultural references, is a great way to honour the people who have come up with these recipes. I hope you're well and that your soup was a great comfort. :)

[@Shamanmanwow]

When you mentioned that it's a boiling water tap I literally jaw-dropped for like a solid 5 seconds at least. Nice!

[@SaltExarch]

As someone who drinks a lot of tea and likes to cook instant ramen on the stove rather than in the microwave, I was like "THOSE EXIST!?....... I need one I need one I need one I need one."

[@aaronwhite1786]

I had a family friend that had one when I was a kid, and it was so cool. We always wanted hot chocolate, and the boiling tap was perfect! Just dump the powder in your mug and put some boiling water in over it.

[@nyelbaig]

Yeah those do waste a shitload of electricity though. I do have one, but it's been disabled because of that.

[@SaltExarch]

@@nyelbaig After doing some research, I hear it's brand dependent and also depends on things like how much boiling water you need in a day, but when factoring the cost of boiling a kettle of water conventionally vs. comparable amounts of water with the boiling water tap, it's not much more expensive. Obviously that's brand dependent and older ones are likely to be less efficient.

[@vipink1966]

I always wondered, what that tap was for

[@chasm616]

Great shoutout, Chinese Cooking Demystified deserves way more subscriptions

[@Nachtdwaler]

My favorite cooking channel!

[@SuzuZaku]

Heck yeah, Chrish and Steph are awesome!

[@TheSupaCoopaGaming]

Did he just call his dog "jamón"? I love it.

[@jamo3976]

Acid to his book I think it’s hambone haha

[@sciolist3109]

Jamo jambon? baguette?

[@Habitt5253]

His other dogs name is Shabu.

[@cariboowho]

@@jamo3976 ya maybe it's a nickname?

[@akkad7514]

Jamón is ham in spanish, and the dogs kinda thicc not gonna lie

[@jibrilgibran]

I like the way that he's explaining really calm and clear not like Gordon that always rap when he's cooking but I still like both of them

[@mimireich]

Gordon Ramsay vs Julia Child ERB ?

[@sudn6100]

Ayy, an arsenal player

[@ss11111ss]

gordan is calm when hes not around other chefs

[@Paul_K_]

Gordon Ramsay is not a good person. The awful environments he creates in his kitchens, whether on TV or not, completely outweigh his skill as a chef. And he's not even a good teacher compared to how good of a chef he is. Maybe Gordon Ramsay cooks at a higher level than Kenji in traditional fancy restaurant contexts, but since Kenji is an even better teacher than he is a cook (and is also actually a conscientious and empathetic human), Kenji wins that head-to-head in a landslide.

[@Paul_K_]

To quote Kenji himself: "I wish Gordon Ramsay would crawl back under the rock he crawled out from under." "I give zero fucks what Gordon Ramsay has to say about anything."

[@DanHammett1]

He did it!! Chinese Cooking Demystified finally made it on here!! 🎉

[@evan5557]

I literally just finished watching the steak salad video and now I go back to the homepage only to be blessed by another Kenji video

[@Jodabomb24]

So glad to hear you appreciate Steph and Chris; Chinese Cooking Demystified is one of the best channels on KZbin. Every recipe I've made from them I've followed to a T and comes out incredible every time.

[@carsonworkman2452]

I started watching this channel about 2 weeks ago and I watch every new episode. The bare bones at home no special lighting make everything so much better and I appreciate the work you put into these videos great job!!!

[@biking6928]

kenji is sincerely the best food channel on youtube. consistent, knowledgeable, and experienced. truly a gem channel and genuine guy

[@rksb93]

everyone: COVID-19 lockdown Kenji: STONKS!!

[@osmanozyurek1195]

viewers: B I G S T O N K S

[@doppled]

@@osmanozyurek1195 me: C H O N K S

[@ramherrump]

“You’ll know you got the texture right because the texture will be the texture of egg drop soup at the end” Ooohhhh is that how you know

[@MightBeCale]

You'll know it's right cause of the way that it is!

[@isodoubIet]

If it needs some more you just add a little more. If it needs a little less just chunk it right in the garbage. Easy!

[@deadfr0g]

This tautology tastes terrific!

[@scottkaalele2273]

@@deadfr0g I think you meant tatoo-ology.

[@nowthatsurban]

Made me think of the Neature video - "you can tell this tree is an Aspen because of the way that it looks" 😂

[@Old_SnakeTwitch]

the day you taught me about the backwards slicing i tried it, it felt completetly natural and now its just how i generally cut. the switch was instantaneous and feels more comfortable then the normal way

[@somefreshbread]

I just ended up with about five times as much ginger and three times as many scallions as I intended, and then this video shows up. My soup is delicious.

[@ytreece]

Just as an aside, you can toss ginger in the freezer. You can grate it frozen too. I started keeping some in there so I never get caught without fresh ginger :)

[@sivaneshwaran3876]

My man Kenji straight up called a woman "macho". He is the kind of person who say things like that with not a single shred of offense in his intent. Love it.

[@byaialele5916]

Chinese cooking demystified and Chef Wang Gang are my top 2 Chinese cooking channels by far

[@Chrxs210]

The beginning when you pop your head outta no were always makes me laugh

[@lenkaupert5772]

It seems to me like the people who make it on youtube these days are the ones that go above and beyond editing their videos. Not this guy. We love you and your raw, unedited footage Kenji!

[@sfreddy]

Thank you. This is a great simple recipe. Quiet day here so was inspired to make it. I had just made a big pot of stock. Delicious! So comforting in these homebound times.

[@mattireson866]

One thing I love about these videos is every time we see something new about his kitchen that's really cool

[@tdotm14]

The advice about washing your hands with cold water was highly appreciated as I wiped my single tear using my crusty chapped hands

[@jordans1790]

Thanks so much Kenji my wife and I look forward to your great vids (and commentary!) every morning. You make quarantine life so much better.

[@loganweekly-wilson9511]

I’m currently a wok cook on the line, and I can definitely relate to your chive prep story! If a kitchen doesn’t thicken your skin idk what does lol

[@viviantran1681]

So glad I stayed up until 6AM for my daily dose of Kenji

[@bubkabubka]

wow... i think kenji actually reads all the comments. i love your format. you broke through with a whole new delivery method. love it! and i hate it bc i'm addicted. hehe~

[@KillerFoods]

I could watch you cook all day, and actually while I'm "working" from home, I pretty much am watching you cook all day!

[@wobrote]

Love your stuff man, I'd really like to hear about your back story/career path up until now!

[@dayapreetsinghsodhi7658]

Take it to the top, lets make kenji see it

[@viradeus4322]

If u read his Wikipedia page, that provides some info. I'm pretty sure he got into cooking as a profession while he was at college(MIT I believe?). He must have grown and grown from there.

[@cthows]

Freakonomics also did a pretty good interview with him a few years back: freakonomics.com/podcast/food-science-victory-a-new-freakonomics-radio-episode/

[@ss11111ss]

kenji is too good he deserves all of his success and more

[@antbotboy]

There's something inspiring about seeing someone be good and passionate about their craft.

[@seanly7311]

Kenji’s knowledge is endless, it’s so refreshing to see his videos.

[@jealey12]

You're a daily light source for us globally Kenji. Thanks for these lessons. I love how casual you are. Super accessible

[@TheRyan2455]

A lot of commercial kitchens will have that hot water tap you mentioned in the kitchen, Ive always wanted one in my house. Instant cup of tea whenever I want.

[@johnmarcellino5034]

Just made this for the first time and it’s amazing! Feeling pretty proud rn :)

[@hippsomhapp]

This channel is so great and so addicting. The POV cooking is original and really great. LOVING these videos

[@IPM518]

Love the hand washing tip! I always use hot water, that explains the raw, cracked hands! I love love egg drop soup but NEVER thought I could make it at home, thanks for this!

[@ldcldc6371]

Your video's and recipes are really unique to me. I've never thought of asian flavours as something I'd be able to cook with, but you're making it all seem really approachable. Thanks!

[@CandaceSmith-c1o]

When you described the curd consistency, i visualized eating a fried whole-belly clam! Magnificent.

[@jaimegutierrezjag78]

Soo good made this today fast simple and delicious

[@quinnbautista706]

Your POV videos are such a joy to watch! Thank you and I hope you and your family stays safe. I can’t wait ‘til your next cookbook comes out!

[@pandaanil92]

I've been using these videos as cook alongs for the last few days and it is amazing. Thank you!

[@jeypi__]

Since I'll be taking Culinary Entreneurship in college, I'm gonna start watching these POV videos. It is so educational.

[@flowercook3915]

JP Trillana should also watch Jacque Pepin videos,and get Kenjis Food Lab Cookbook so you have the 'why' that things are done

[@cmcull987]

I love white pepper with egg drop soup. It adds such a lovely flavor different from black pepper. Thank, Kenji!

[@21brchang]

Love all the knowledge that you give. All the science tidbits in your videos are great!

[@diyarkoku3559]

Is it just me because whenever kenji does his POVs it’s always so satisfying 😂

[@Dosumi]

Watched this, got hungry, tried to make it myself. YES so good and simple.

[@ahsanrkhan]

I'd love to see a tour of your pantry some day. Every time you open it, I always want to see more!

[@evanhill3564]

Watching this while eating a peeled orange like an apple

[@321DEATHPUNCH]

How dare you

[@deadfr0g]

You are a complete monster, but the good kind of complete monster.

[@fn_flashy9101]

I love it when Kenji takes classics to another level, modern yet still retaining traditional flavors.

[@joshuateo3441]

It's egg dropped in a stock

[@fn_flashy9101]

Joshua Teo stock is quite difficult to create off camera you know

[@joshuateo3441]

Kenji isn't taking chicken bones, chives and ginger to another level. He is just making a stock, like how many have decades and centuries before. He isn't taking it to another level as you say. He is just dropping an egg in stock. "Soup in it's most simplest way" So I don't get how he is taking it to another level and also making it modern.

[@Hinnoji]

a science lesson and a cooking lesson explained in a nice little backstory this is great

[@JuStLeeRock]

You described the knife move when cutting scalion like "locomotive" :D I like that so much, I'm gonna use that all the time

[@joannepeterson7896]

What I really, really appreciate is using everything, produce that's a little off, leftovers, stretching what already is in the refrigerator. I've always done this, but he's showing in greater detail how to have a no waste kitchen while feeding his family well.

[@andrews4321]

Kenji is truly a gentleman and a scholar.

[@ThePointblank]

Definitely a very basic, but very good egg drop soup. I usually bulk mine's up with canned peaches and cream corn, frozen peas, and sliced fresh or re-hydrated shiitake mushrooms, and season with a splash of soy sauce and rice wine.

[@obeastsity]

Thanks for making these videos Kenji, they're the highlight of my day. Quick question, do you have a nachos recipe? I feel like every chef has their own take on it, and I'm curious what your version would be like.

[@magelinekelley7536]

I made this today for lunch. Thanks for the video Better than bouillon is better than stock. It’s all I used in my egg drop soup. I also added a bit of cornstarch in my beaten egg. Slime heaven!!

[@vilhelmhammershoi3871]

Awesome Tip on how to cut scallions! Thank you Kenji! Beautiful video and beautiful soup!

[@angrygopher]

I like how you kicked Jamon out of his sunbathing spot and he just goes and finds another one right outdoors.

[@TonyVisciardi]

This guys is a science teacher too. Love these videos.

[@henryogpk_2534]

The only good thing about quarantine is uploads everyday from Kenji

[@mattj340]

He'd use a mixture of insults, sarcasm and comedy to make you feel like you're standing naked in the kitchen in front of everybody as well as just blow up and yell at you

[@no-rz9ed]

Kenji’s cooking spree is about the only thing keeping me sane right now

[@moghaddam2002]

These videos are my daily meditation. Thank you Kenji!

[@misolz1493]

You shouldn't have let that water on. I'm just kidding. Appreciate all these daily cooking videos. Very informational and inspires me to cook more. Stay safe and healthy.

[@robertovazquez2219]

Even for the recipes that I plan on making, I still watch his video because he gives so much science of cooking

[@conspiracybeats870]

My wife loves egg drop soup and you just made me a hero!

[@karenallen5736]

I definitely agree. Better than bouillon lives up to its name. I use it very frequently

[@calebestep2870]

I love his implementation of his daughters spoons. Always makes me laugh a little

[@TheChawanga]

That's some good stuff, bro! Every time I watch one of your videos, I'm like...I have that and that and that...great minds...great cooks...great content!! Thank you! You have shared some really great tips. I know that I am a life long student in the kitchen. 20+ years in a professional kitchen and I still get geeked out over the little things!!

[@wgwells]

Great tip on cutting scallions and chives!! Thanks!

[@jonathannagel7427]

I miss having a hot water tap, & the time a guest chose it to rinse his hands!

[@nicolasatkinson8179]

Made this for my pops and I it turned out amazing! Thank you!!

[@Lep_19]

Man, I wish it were cooler around here. Been dying for that feeling of sipping warm soup on a chilly evening. Will have to keep this one in mind until then!

[@nickbee1291]

I made this today for lunch. I can't believe how easy it was and also delicious! I was out of corn starch for some reason so I resorted to Xanthan gum. Thanks for the how to!

[@christianduarte193]

Thank you Kenji for that great tip of cutting chives/green onions!! Will use that from now on, also why I love watching your videos. And I felt that story 😭🙏🏽

[@Smashtacular01]

Egg Drop soup = poached scrambled eggs. Love it. Love everything about it.

[@JohnSmith-rf1tx]

I love my instant "boiling" water tap, too. It doesn't quite come out boiling, maybe 190 degF, but that's pretty close and saves me a lot of time in the kitchen.

[@jaimeserratomarks7118]

You are making my quarantine cooking so much more exciting! Thanks kenji

[@megahertz23]

My hands were getting chapped from washing my hands in warm water so often! Thanks for the tip!

[@J_Swish]

Please keep the videos coming. This is definitely my new favorite cooking channel.

[@justinearl5021]

Awesome Videos, thanks for sharing your knowledge Kenji. I learn multiple things every time.

[@lucashoward5535]

This man will use every fork, knife, spoon, plate, bowl, pot, pan in his kitchen for a simple soup, imagine doing a full dish washer load for one meal

[@drwgisblaidd2650]

That's called having a family...

[@quinndelano8837]

It's 2 am and I was falling asleep to this video but it made me hungry so now I have egg drop soup 😊

[@mmmhmm4163]

Quarantine tip: If you stopped cutting those scallions about an inch or two above root and planted them either in soil or a shallow cup of water (enough to cover the roots and a little bit of the white stem), they will regrow and you have infinite scallions.

[@dangchis]

A tutorial + wholesomeness, perfection.

[@g1nk0]

My godfather is Chinese, and his family owned a few restaurants. He'd always give me egg drop soup with rice. My version of chicken noodle soup, growing up. I basically got my entire family to love this stuff 'cause I was constantly asking for it.

[@aviatorix8805]

I'm so happy to see the love for Chinese Cooking Demystified in this comment section. Great shout-out

[@TheStraycat74]

4:00 I have well water and septic, leaving the water run for an hour costs about a penny worth of electricity. I don't think it's a big deal, but I can see how some people might get butthurt over it. it's all good, man.

[@aeson33]

Very relaxing sitting down and seeing kanji in the almost every night. Dudes pantry and gear is on point. Inspiring during these times nonetheless

[@omegand.]

Did I just get washed at the end

[@Nekeku]

POV waterboarding

[@D2ezbmu]

"You'll know you got the texture right cuz the texture will be the texture of egg-drop soup"