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 +

[@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.

[@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.

[@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

[@chasm616]

Great shoutout, Chinese Cooking Demystified deserves way more subscriptions

[@Nachtdwaler]

My favorite cooking channel!

[@SuzuZaku]

Heck yeah, Chrish and Steph are awesome!

[@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

[@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

[@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?

[@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. :)

[@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

[@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

[@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."

[@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!!!

[@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.

[@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

[@DanHammett1]

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

[@Chrxs210]

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

[@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

[@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.

[@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/

[@jonathannagel7427]

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

[@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

[@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" 😂

[@omegand.]

Did I just get washed at the end

[@Nekeku]

POV waterboarding

[@mattireson866]

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

[@ahsanrkhan]

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

[@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.

[@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

[@hippsomhapp]

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

[@biking6928]

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

[@antbotboy]

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

[@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

[@byaialele5916]

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

[@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!

[@jealey12]

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

[@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!

[@pandaanil92]

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

[@cmcull987]

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

[@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.

[@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!

[@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!

[@robertovazquez2219]

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

[@jaimegutierrezjag78]

Soo good made this today fast simple and delicious

[@wgwells]

Great tip on cutting scallions and chives!! Thanks!

[@johnmarcellino5034]

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

[@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 :)

[@21brchang]

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

[@vilhelmhammershoi3871]

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

[@karenallen5736]

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

[@seanly7311]

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

[@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.

[@megahertz23]

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

[@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.

[@nicolasatkinson8179]

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

[@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!!

[@aviatorix8805]

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

[@Dominic__Lewis]

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

[@Hinnoji]

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

[@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!

[@ss11111ss]

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

[@moghaddam2002]

These videos are my daily meditation. Thank you Kenji!

[@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 😭🙏🏽

[@michaelharleyforrister9784]

I was actually practicing back slicing chives today!

[@CandaceSmith-c1o]

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

[@Smashtacular01]

Awwww, Jamon is limping! I hope he gets better.

[@Aerostryker2]

Thank you for the handwashing tip.

[@viviantran1681]

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

[@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

[@justinearl5021]

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

[@dlgudehd007]

what a blessing i came across this channel randomly. thanks for the great content!

[@jaimeserratomarks7118]

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

[@diyarkoku3559]

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

[@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!!

[@TL790]

Totally making this for lunch now. Thanks, Kenji! Hope you and your family are well.

[@J_Swish]

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

[@calebestep2870]

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

[@salvadorortizjr.5696]

Thank you so much for your videos every day I wait to see one of your videos is like meditation for me with so much uncertainty knowing that life still goes on and we can enjoy even with this thank you

[@tdotm14]

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

[@dangchis]

A tutorial + wholesomeness, perfection.

[@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!

[@conspiracybeats870]

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

[@matanbaranes3088]

I really liked the reference to Chinese cooking demystified!

[@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.

[@lukeneville7081]

Thanks for these videos Kenji, giving me daily cooking inspiration

[@alexanderle3936]

14:36 POV strangled and drowned over sink by Kenji

[@Smashtacular01]

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

[@TonyVisciardi]

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

[@andrews4321]

Kenji is truly a gentleman and a scholar.

[@typerightseesight]

i got tapioca starch today for dusting udon noodles because i couldn't find potato starch. and the premade stuff is tapioca and xanthum and came across an eggdrop recipe. yum.

[@mattj340]

Looks really nice that soup I could go for about three bowls right now

[@vaguelydeltarunethemedsocks]

Just made this using this video as a guide! 10/10 easy way to use leftover broth

[@Snoop_Doge]

i like the ending where he thought he tapped on "STOP" but it kept recording

[@kirodragon12]

Never knew about the Covid Lipid membrane and skin chafing. Thanks for the informative small talk as always!

[@bennettsmith3952]

always learning from watching your videos, nice to know the part about hand washing with cold water =)

[@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~

[@karlestrada]

Thank you for the hand washing tips! I've been craving Chinese take out for weeks now. All the Chinese take out spots in my neighborhood are closed. I will propbably try to make this soup and gen tso's for dinner this weekend. All the best Kenji!

[@Im49th]

I liked the ride at the end - maybe next episode you could throw us into the air and catch us, that would be fun