Testing the internets most viral Egg recipes

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Күн бұрын

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@LifebyMikeG Ай бұрын

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0924-prohomecooks

@ptrinch Ай бұрын

10:08 It's not actually the temperature that regulates the egg laying rate of hens, but rather, the length of daylight. Technically, you can increase winter production with the use of artificial lighting (a practice that is used in commercial egg farms). However, for the sake of our beloved hens, I would not recommend it. Given those sweeties a rest.

@timdavis6088 Ай бұрын

It's actually all of the conditions that come along with the winter season. Their egg production is effected just as much by their diet as it is the temperature as it is the hours of light from the sun. The light really doesn't do much for chickens that are exposed to the sunlight all day anyways. The lack of green plants and fresh bugs has the most effect. So if you want your hens to continue laying during the winter increase or add layer pellet feed and decrease their scratch grains. Hens can also stop laying in perfect weather for various reasons. Stress from predators, the loss of the flock master, or too many young aggressive roosters will stop them faster than winter.

@lidip8700 Ай бұрын

None of my flocks I've raised read your manual. Lol I have to agree with the lighting, as mentioned above, because I've done it as my pullets didn't start laying. They were matured enough, but the shorter winter days kept them from laying. I only had a light (with a timer) to extend their light for 1 month. This did the job. As my breeds lay year around, (i listed them previously). No greens or extra feed was given to them, I keep the feeder full 24/7 so that wasn't changed. When my flocks molt I do provide a variety of extra protein sources. But these pullets weren't molting.

@mosesjeromelazaro2841 Ай бұрын

it's nice that 1) Mike has evolved over the years (even changed the channel names to show the viewers where he is at now in his life) 2) someone to converse with on his content - as oppose to just being by himself most of the time. you know? someone to bounce off options with. 3) yes! our very own tortang talong (eggplant omelette) made it in the segment. go, ABBY!!!! (lumpiaqueen) * that simple dish can be partnered up and elevated multiple ways. so, there's no one way to do it or eat it. however, what Abby did is the basic one we Filipinos love and enjoy. it's the condiments that makes it more tasty.

@ladyphoenyx455 3 күн бұрын

I think adding Carly also gives Mike more feedback because her palate is different and she may taste and view the final dish differently. 🤔

@idyllictwilight Ай бұрын

The tortang talong (eggplant omelette) gets the salt is because it’s almost always paired with white rice and ketchup or tomatoes. But it’s such a comfort food from childhood. ❤

@andreamannino5717 Ай бұрын

With banana ketchup and rice it’s amazingggg

@zarahfrancisco3734 Ай бұрын

For the Filipino eggplant, that's the basic recipe. It's actually quite easy to roast the eggplants. It only takes a few minutes. We just place them over the stove and roast it over the flames until the skin is black. You can put a cover over it while waiting to cool. That will also help loosen the skin. We usually add some sautéed ground pork over egg+eggplant mixture for a meatier dish. But tomatoes, garlic and onions goes well with it too.

@suzisaintjames Ай бұрын

Sounds like the techniqué used for roasting peppers. 💕🌞🌵😷

@zarahfrancisco3734 Ай бұрын

@@suzisaintjames Oh yeah, it's the same technique. The eggplants take a bit longer tho because it's not hollow and has more moisture content.

@randomdwarf Ай бұрын

Normally the skin is charred. It adds so much flavor....not sure if they got that.... At home we also add a squeeze of calamansi (calamondine) to cut through the oiliness

@tanikokishimoto1604 Ай бұрын

Requires a gas range, though.

@suzisaintjames Ай бұрын

@@tanikokishimoto1604 , I've done peppers in a skillet on an electric stove or the charcoal or gas BBQ or a hibachi. It only takes 4 or 5 pieces of charcoal to make a little fire in a hibachi. 💕🌞🌵😷

@ladyphoenyx455 3 күн бұрын

When I peel hard boiled eggs, I find it easiest if you pinch the large end of the egg between your finger and your thumb (this is where the air sac is) and pull it down one side. Usually, If you've added vinegar to the water, the rest of the shell will remain intact and you can take the whole thing off in one action. Absolutely love your videos 💖

@punchpineapple Ай бұрын

15:34 Unless you've been eating a weird version of Kewpie mayo, it has no more sugar (probably less) than other popular mayo brands. Kewpie has a higher percentage of eggs, specifically egg yolks, which is what makes it so creamy and rich.

@davehn3753 Ай бұрын

Couldn't believe how good the egg sandwich was. Perfect explanation of how becomes apart of the sauce. Please make more of these vids

@MazzyJC Ай бұрын

That first one I've been doing them for over 12 months in my air fryer. I have 2 small spring cake pans I put a torilla in it. In a bowl mix 3 eggs, Himalayan salt, black pepper, Australian native pepper leaf, diced tomatoes, chopped shallot, bacon pieces and grated tasty cheese. Put it in my air fryer for 10 to 15 mins. Make a brilliant breakfast, dinner or tea.

@TheCorey1734 Ай бұрын

6:21 for this part, I would do it like chile rellenos. Put it in a plastic bag to steam so you don’t have to peel so much. Also, maybe it’s easier to keep the top attached without putting the entire thing in the grill. Just put it over the direct flame.

@pinobluevogel6458 Ай бұрын

Love these recipes. As someone that eats eggs everyday, these are some sweet things to try if I ever want to get fancy with it. I normally just make Eggs-over-easy with a good amount of butter, pepper and salt and some salad to go with it, but varying with recipes in the weekend is not uncommon when I have the time. Vegetable filled omelets, scrambled eggs, or adding bacon or spring unions for variety is very easy to do.

@di3352 Ай бұрын

I'm going to make all of those recipes as we get lots of eggs too. The tortilla recipe looks the most appealing to me, then the brioche bun and egg mayo. Thanks again. ❤

@jamalabdisalam8578 Күн бұрын

those tomatoes look amazing, can't wait to plant my own when season starts.

@Metaknight0309 Ай бұрын

Just tried making the tomago sando.... It was so freaking good lol! Relatively simple and quick. The sieve I has slightly larger holes than most so it wasn't really annoying to do, but a quick pulse in a food processor will probably get the same result. Snuck a little grated parm into the mix as well to sub out the salt (did use a little msg though lol). This is already on my list of recurring recipes!

@gaiagabby420 Ай бұрын

Love watching Carley in your videos! She has a cool vibe and I actually really enjoy listening to you guys describe the food 😂

@kristinloehrmann5262 Ай бұрын

I'm always skeptical when in a cooking video there's "the chef," and then there's a rando "tasting guest" who always compliments the chef on how good everything is. But then this chick shows up, and I'm instantly thinking, "No, yeah, she's legit."

@adterpandrea Ай бұрын

For the tortilla/quiche, use a dark cake pan. It will cook the tortilla more and maybe crisp it up. Also, if your oven heats from the bottom, lower the rack and get the pan closer to the heat source.

@wjss-85 Ай бұрын

Hi Mike! Tip for straining solid foods! (egg salad recipe) Instead of using a spatula use a ladle to press the food through in a circular motion. The big round shape of the ladle fits the strainer better and makes the job less tedious. I use this trick all the time to strain mushy vegetables to thicken soups a little and still get a smooth texture. Love your videos. Ps. I'm excited about your air fryer recipe book!

@Bandare Ай бұрын

for frittata, I just use baking paper and I get zero sticking at all and almost a clean dish underneath. It's a good tip.

@zeideerskine3462 Ай бұрын

Soleier (German pickled eggs) are a great way to preserve eggs for winter when you can enjoy them just as they are or in egg salad or in scotch eggs or as Vogelnester ("birds nests") which are veal or pork thin meat slices spread with fermented mustard rolled around a pickled egg closed with butcher twine fried and then simmered in a mushroom and/or mustard cream sauce.

@ladyphoenyx455 3 күн бұрын

There's also another use for the separated hard boiled eggs. You can chop the whites as in this recipe, but you mash the yolks and add them to a seasoned white sauce. Place the chopped egg white over an English muffin or slice of toasted bread and pour the creamy white sauce back over top. Delicious as is or you could add a slice of ham and a sprinkle of cheese and it would be almost like a simplified Eggs Benedict. 🤤😋

@deborahmarlewski6786 Ай бұрын

I have a freeze drier and 15 chickens. Sooooo, I store all the extra eggs by freeze drying the raw eggs. I scramble the eggs and add to the machine to dry. Once completed, I grind up the dried eggs to a fine powder. They are great for making scrambled eggs, frittatas, and baking. They last for years!

@ANTOCOOKINGART Ай бұрын

Happy with your cooking and thank for your sharing ❤❤❤

@XxGlassZebraxX Ай бұрын

Please keep making egg videos! I’m drowning in eggs!! My chickens are laying more than I can creatively plan meals for.

@michellebao7234 Ай бұрын

You can try Chinese tomato egg stir fry, it use a lot of eggs, simple ingredients, takes 5 mins to cook and it does not need any cooking techniques. Tons of recipe is online on the KZbin. There are mainly 2 different kind, firm kind or runny kind, definitely worth to try both version to see which one you like better. Highly recommended!

@CheryPet93 Ай бұрын

quicktip for boiling eggs: we put them in the cold pan and heat it up with them inside. With this technique usually the eggs stay whole.

@tepeassydac Ай бұрын

Same, and I peel them while still warm. On a gas stove, from cold to cooked in 9 minutes. I peel them wet and the shells just slide off.

@mmeescargot8912 Ай бұрын

Thanks for the tests and the ideas ! Just for a little precision : hens lay eggs the most from january to june/july, because of the number of hours of light, not for the "warm" months.

@TehAwkw0rdGam3r Ай бұрын

the egg peeling, I do that too, it's just so much easier. I've made the egg sandwich, so dang good. I just use salt, pepper and parsley aside from the kewpie mayo and some mustard.

@lidip8700 Ай бұрын

Perfect boiled eggs are made in the Instanta Pot: 5-5-5. (Pressure cook 5 mins, natural release for 5, then release the rest of the pressure, 5 mins in ice water). Shell slides off the eggs after te 5 minutes in ice water. NOTE: farm fresh eggs should be 4-5 days old before boiling or placing in an Instanta pot. The shells are still hardened up to that point. So you'll get less cracks if you allow the shells to harden. (Grocery store eggs are 1-2 months old before they get sold). Fun fact: Depending on the breed, some chickens lay year around. That's how some breeds lay more eggs per year vs others. Here are a few year around layers I have raised: Leghorns Rhode Island Reds Plymouth Barred Rocks Buff Orringtons Sex Links (depending on the cross breeding)

@thevahandbook Ай бұрын

I'll try the first one for sure. The last one is just chopped up egg in a brioche bun with a bit of mayo.

@lewismaddock1654 Ай бұрын

I always love like Mike never pretends to be above it all. Like he's too elevated for some cheap hack or college meal, he's a multimillionair, but he's still trying to keep it sustainable, with farming. I keep imagining the crazy mind of Josh, 8 years ago if they had an air fryer as acessble as today. Could he make a whole chinese menu under 10 bucks in an air fryer?! That would be ridiculously entertaining to watch.

@donnawestbrook8992 Ай бұрын

The tortilla quiche does feel like a great "clean up"/leftovers use. To me quiche/fritatta is that, just as fried rice or soup is to use up odds and ends To make or stretch ingredients into a meal.

@christeenprice5637 Ай бұрын

Awesome video, thanks Mike❤️❤️❤️

@p0up0un3 Ай бұрын

Vinegar dissolves the shells of the eggs so go easy on it. If you forget an egg in vinegar, the shell will disappear 😅 It's used because, in case of leakage, it helps coagulate the egg whites quicker. Never heard of salt.

@invaderhooded Ай бұрын

Where's the link to the mayo recipe?

@candicechristensen1753 Ай бұрын

I can't find it either

@rawdogproductions Ай бұрын

That's what i'm down here for too!

@moonovermiami9787 Ай бұрын

Mayo recipe, please. 🙏

@sbrian123 Ай бұрын

@@FilipeGrillotime stamp 13:20

@moonovermiami9787 Ай бұрын

@@FilipeGrillo Kleenex is just a tissue. Many still refer to a tissue as Kleenex. Same with Chlorox..a name brand for bleach/chlorine/sodium chloride. So, what's your point? We just want to make this mayo version at home and Kewpie is how best to identify it. Although from what I gather, it may close to American southern potatoes salad dressing which vinegar & sugar is part of. I have to buy MSG & Dashi if it makes the difference. ☺

@rriggs6547 Ай бұрын

I have never been a big fan of eggplant but that looks really interesting. Also, I can see myself making the first recipe as I already do something similar though without the cheese

@padders1068 Ай бұрын

Great video Mike! The egg mayo looked delicious, and as you hinted at, a recipe is only a starting point. I always follow a new recipe to the letter, then if needed tweak to my own tastes. Some recipes are so spot on and if they hit your taste buds perfectly, don't mess with them, but these are are few and far between, as everyone has different tastes. Thanks for sharing! 🙂😋❤

@SuzanneWho Ай бұрын

Mike. Put a little pinhole in the fat end of eggs before you lower them into the water. You will see little air bubbles come out - the inside of the egg will expand to take up the entire interior, replacing the air pocket! BTW, when your eggs cracked, that air was released!

@MrsWhite-bj1vt 10 күн бұрын

My 89 year old client made her egg salad this way. I on the other hand prefer chunks of yolk in my egg salad. Thanks for the time.

@ydbetan Ай бұрын

Those sage green eggs are gorgeous

@dorothyhammel9846 Ай бұрын

Tortang talong!!! My childhood favorite, second only to sinigang. My mom used to also add ground meat to the eggplant and egg, and we would eat it with banana ketchup and rice. She also usually made 2 at a time and leftovers were the best ❤ I eat mainly vegan now, so I make mine with Just Egg and Beyond Ground meat. Hits like I did when I was 7 🥹

@sthefanyirabi9054 Ай бұрын

The chickens look so big and cute now!!!! Congratulations on keep them alive for so long!

@DougCoughler 23 күн бұрын

Run the yolks through a potato ricer. They won't be as fine, but it is a lot quicker than a sieve.

@jnorth3341 Ай бұрын

I make my egg salad similar but I put the egg yokes in the little food processor attachment that came with my stick blender, gets them just as fine, then I push all the whites through the fine dice blade on my valdia chipper.

@dirtyketchup Ай бұрын

Also, that whole yolk-sieving step is so way overcomplicated. Just mash all the yolks by hand really firmly in a separate bowl, and then whisk in the wet ingredients (sans whites) so that you can make sure it's smooth and creamy. Then you can just mix in the chopped whites in the end and season it up. Also, as much as Sir Alton taught us to hate uni-taskers, I think an egg-slicer is more than worth it in this case. You can just rejoin 2 emptied halves of white and place them on the slicer, and slice once, spin 90º, slice again, and then rotate it 90 on the other axis, and slice a third time. You'll get perfect dice without having to deal with the whole cooked-egg-whits-sticking-to-your-knife fiasco. Plus, those little wire slicers can also work on strawberries. Or, you can just do what J. Kenji does and squeeze them all between your fingers, which honestly works completely fine, too. :)

@cindylee3154 Ай бұрын

You don’t need to use the sieve. Just do a good mashing on the egg yolks and add the mayo to egg yolk first before whites to get to your whipped egg yolk consistency and then add the whites and you’re good.

@TheUndergroundRave Ай бұрын

Sheeeesh those brioche buns look absolutely banging. I gotta figure out how to make those! Especially with how expensive nice bread is these days

@stephaniesosna8213 Ай бұрын

I put the yolks and the whites separately thru a potato ricer for egg sando. It produces a fluffy, smooth result. AMAZING Also ref kewpie mayo, it is the sugar and the msg that makes it so delicious and addicting

@smaptinator Ай бұрын

Kewpie mayo doesn't actually have sugar

@queserasarah6010 Ай бұрын

The torta talong (eggplant dish) is my child hood. I’ve been vegan for 30 years and not until Just Egg came on the market that I have been able to enjoy this again.

@tanikokishimoto1604 Ай бұрын

Adding salt to the water you boil the eggs in ... Yes, helps prevent (most of the time) egg leakage. It relates to osmotic pressure. If the egg is cracked and in pure water, the egg usually busts out as the innards attempt to balance the osnotic pressure on both sides of the shell. Salt in the water balances the osmotic pressure on both sides of the shell (at least enough to prevent egg leakage in most cases).

@fastfoodie. Ай бұрын

If you pick a little piece of the shell off and blow air into the boiled egg then the shell will be easier to remove. It's that thin skin that makes it difficult to peel 🥚🥚🥚

@LaikasFriend Ай бұрын

i like Carley, her comments are really insightful!

@AF-ke9by Ай бұрын

The egg yolks need to be cooked until they reach the dry, pale color. They cannot have that jammy middle if you want them to go through the sieve. Also, put the yolks through a potato ricer, first. 😉

@stanilazy6750 Ай бұрын

Wearing that shirt(?) wrapped around his waist, my brain kept seeing a kilt, and now I could totally see Mike rocking a kilt.

@kendallsproat Ай бұрын

Me too😂

@waylandmthomas9576 Ай бұрын

Who is Carley?

@dianahegseth6279 Ай бұрын

She is his wife,

@LifebyMikeG Ай бұрын

Carly is the kitchen and garden manager! (not my wife)

@dianahegseth6279 Ай бұрын

@@LifebyMikeG I'm sorry, for some reason I thought you introduced her at one time as your wife. My appoligiess.

@nonapplicable9590 Ай бұрын

Thanks for asking I’m not a frequent viewer so I just assumed she was like an editor or something

@nickypalmans5495 Ай бұрын

“Ohmygod, I love bread” Preach Mike ❤️❤️

@daveandellenbartlett8725 Ай бұрын

Insta-pot hard cooked eggs - perfect every time

@shelleydoxtdator753 Ай бұрын

Don’t forget with your eggs -- pointy side down when collecting them 😊

@eg5395 Ай бұрын

Torta talong (filipino eggplant omelette) is one of my favorites! I love it with rice and banana ketchup! 🤤

@dengillastron4322 Ай бұрын

You can also remove the stalk and mash it into an omelette mixture then cook it rolled omelette style.

@latashajolly8512 Ай бұрын

That egg salad sandwich looks divine. I’m glad to see you eating off the cutting board, I thought I was the only one who did that 😊

@thespiralquirk Ай бұрын

My family always used vinegar (probably malt as that was alway to hand) in the water to stop the eggs leaking if they'd cracked,

@trishandthecity Ай бұрын

Loved the video, Mike!

@Texhamtay Ай бұрын

Would you consider making a tomato chutney? Also, I love to make the Korean “drug” eggs. Love them on rice.

@iammultipotentialite 20 күн бұрын

I love tortang talong!! ❤

@ImJustJayce Ай бұрын

brothers green back in the day mentioned!!! i was in high school back then that was over a decade ago now... still here though :)

@elisebrown5157 Ай бұрын

maybe try a potato ricer instead of a sieve for those egg yolks? It would certainly be faster. Interesting to see if it has the same effect.

@thomascee Ай бұрын

Love you and the wife’s back and forth: great video!

@NineteenEightyFive Ай бұрын

she isn't his wife. she's his kitchen/garden manager.

@paulacnote Ай бұрын

Liked the Tortilla Quiche idea think my teenagers will love that and I always separate my yolks but I only mayo them with a bit of dijon and then mix the chopped whites in last😊

@LifebyMikeG-id Ай бұрын

Hello 👋 did you try the recipe?

@morganhullinger400 Ай бұрын

Try the instant pot for hard boiled eggs I have no issues peeling fresh laid eggs. 4 minutes and then a couple minutes in an ice bath. Great videos!

@JaniceLadyJStyleKrako Ай бұрын

I've done similar but use a heated cast iron skillet with oil or butter on bottom under tortilla before baking the mixture in oven

@grendelsan Ай бұрын

I tell you, I have a Made In pan, probably the same exact one you have in the video, and I have never been able to get it to take seasoning. I've followed the directions precisely that came with the pan. I've tried methods I've seen on the Internet. It's just never worked for me. Glad it works for you though.

@morrispearl9981 Ай бұрын

Those three recipies look great. One thing I do is when I put the boiled eggs into the ice water, I wait five minutes or so before peeling them, and it works great for me.

@Sharkie2004 Ай бұрын

I'll never hard boil eggs any other way than in the instant pot with the 5-5-5 method. They peel like a dream, nothing sticks, they just slide right off.

@robinlj5767 Ай бұрын

YUM!!! Especially the egg salad sandwich!! And beautiful tomatoes!!! Thanks!!!

@sebeckley Ай бұрын

I made egg salad by mixing the mayo etc just with the yolks first and the diced whites second and it's a game changer even if you don't sieve it or follow this exact recipe.

@callgames1904 Ай бұрын

This eggplant dish...my fililpino mom does this all the time...but it actually looks like a squished manta ray to me😂😅

@TrippyTigre Ай бұрын

For the eggplant, I only made the dish a handful of times, but I found it best to barely break up the eggplant, just pushing it flat with a fork breaks it up enough for me 😁 and the egg salad looks great, but if you dried out the eggs or if you forked it separately with Kewpie it would be MUCH easier to work with and fold the whites in after~

@SunShine-qp7ol Ай бұрын

The cottage cheese has a good amount of moisture that lends to the sogginess

@vandasmith4943 Ай бұрын

If you want it crispy on the bottom, after you spray the pan then sprinkle a little corn meal in the pan.

@p0larb3arzer0s Ай бұрын

For the yolks I bet if you boiled them a tish longer they'd blitz up super nice in a food processor especially if you make a big enough batch or have a smaller processor too. probably would be a similar texture and reaction with the mayo.

@camillecarlson3858 Ай бұрын

Kewpie mayo doesn’t have any sugar. It does have MSG which is pretty great.

@AnniCarlsson Ай бұрын

Real mayo don't have sugar in it at all. American skit has Real mayo don't use eggwhite either. Kewpie don't. It's just yoke.

@ladyphoenyx455 3 күн бұрын

There are many versions of Kewpie Mayo. Some containing sugar and some not. It all depends on the chef 's style and preference.

@tepeassydac Ай бұрын

That was a fun video, Mike, but please introduce the young lady!

@NineteenEightyFive Ай бұрын

he did at some point. she's the kitchen and garden manager.

@maryegerton6848 Ай бұрын

Oh wow! I want to make that egg salad! That would be perfect when you have guests and you want to be a little fancy. Or for a fun tea party❤❤❤

@kinglion3746 Ай бұрын

Keep up the great & Amazing work on KZbin 🍳 ❤😊

@sanjanakrishnan3214 Ай бұрын

You can try egg curry and egg biriyani, a lot of eggs get used up in one go !

@GrowCookPreserveWithKellyDawn Ай бұрын

I am going to make each of those--fantastic!

@sammyrice8743 Ай бұрын

Maybe us the air fryer on the tortilla dish

@nicoskefalas Ай бұрын

I think I will try making that egg salad sando!!! It looks epic!!! 🤤

@markdavid8682 Ай бұрын

For the egg eggplant, we Filipinos typically use banana ketchup for the best combination. Also, instead of heavy salt, you can use "Maggi - Magic Sarap" seasoning, it makes it taste even better!

@LifebyMikeG Ай бұрын

Thanks for the tips!

@dianacfleming Ай бұрын

The tortilla quiches do really well as mini/individual quiches in the air fryer.

@darksidemachining Ай бұрын

Great video. Treat the eggplant as you would roasted Hatch Chilies. Place them in a paper bag after you pull them off the fire… the skin will easily slide off.