The BEST EGG I have made! FROACHED Sous Vide Egg, WOW!

[@SousVideEverything]

We had some issues with KZbin with previous video "Shepard's Pie" I am working with them to fix it. But I hope you enjoy the FROACHED EGG because it was amazing!

[@xoxar1]

Guga..... we need to talk..... The Pie looked so good and i was rdy to make it myself..... now this..... I am starving and KZbin let us down xD

[@jondeiconic2552]

I think you need to change the title name of it.

[@Berkana]

Here's an idea: after you take the egg out of SV, instead of putting it into ice water, briefly put it into boiling water to firm up the outermost layer of eggwhite just a bit (maybe 30 seconds) before shocking it in ice water. Then, when you crack it, the firmer later of eggwhite will come off of the shell and you won't waste any of it. Then do the fry-up. This would be like deepfrying the egg, which doesn't cook it all the way through. The brief dip in boiling water would firm up the eggwhite to form a membrane of a sort.

[@Berkana]

Guga, could you do that test I suggested a while ago, where you cut a NY strip steak on the bias so that the final cut is across the grain? I'd like to see what you think of that technique. In all your videos where you cut NY strip, your final slices are all along the grain, and you yourself explained that along the grain is not the best way. Even wagyu picanha cut along the grain for the last cut wasn't as tender in the mouth feel vs. when you cut the last cut against the grain, remember? I suggest cutting the NY strip across the middle to see which direction the grain is going, then slice the halves on a bias so the last cut is exactly 90˚ to the grain. Try it and let me know what you think of this trick.

[@austinarnold182]

Tell angel to start a KZbin channel.

[@mpownage4806]

Angel has been enjoying this quarantine, he eats SVE and Guga Food now 😂

[@DeathBYDesign666]

I can't tell which channel I'm watching half the time anymore.

[@glitchmanshandle]

he is thicc now from all that.

[@mokouf3]

@@DeathBYDesign666 With sous vide: SVE, others: Guga's food.

[@vincyws]

@@mokouf3 bruh

[@donny7841]

@@vincyws 💀💀💀💀 Shhhhhhhhhhhhhhhhhh, dont tell him.

[@ryang2363]

Guga coming in clutch with 2 videos today

[@RobChau90]

What was the other one???

[@Imatallguy1]

Woah he deleted the soux vide Sheppard's pie? ..I wonder why

[@peterfranklins2729]

Imatallguy1 soux vide lol

[@RYTF5]

The other one seems to be gone

[@minipiedmonte]

Yeah

[@Ellexis]

Normally I do not enjoy watching anyone eating anything, but I make an exception with y’all. Your reactions make me want to try every recipe you share! 😋

[@Sopheak-st7ud]

Finally a receipe I can afford to make.

[@prannermedia842]

Guga, just tried it this morning and the whole family LOVED it! I served it over beer bread and bacon marmalade; fried it with beer bread crumbs on top. Thanks for the recipe and the idea!

[@ElcomeSoft]

I honestly couldn't believe how easy it was. Just tried it this morning and my first egg came out okay, the second one too and the third was perfection. I never fry eggs because I always make a balls-up of it and the spatula/spoon combo made it easy to flip. I had mine on top of a Warbie's crust, slathered with Lurpak butter, little salt, pepper and cheese melted on the top.

[@deminybs]

Beer bread? wouldn't that just be really soggy bread? 😂

[@idknothin414]

Dude that last shot of the yolk running down the fillet made me drool down my shirt.

[@kiopaa83]

Made this today after watching this morning...the froached egg, bacon marmalade, and the soft yolk... it turned out better then I could've imagined tasting!!!

[@kiopaa83]

And I used an english muffin bc I don't like the ring thing either😂

[@timburdick6838]

I tried this out this morning - it was as good as it looks in the video. I made it with the bacon relish and the round toast - it was fantastic. What a great way to start the new year! Thanks for the idea and the instruction!!

[@darksidemachining]

I did this but instead of using Panko I went with crushed pork rinds mixed with grated Parmesan cheese- perfectly low carb and tasty.

[@DerpyNarwhalz]

You have a sous vide machine? Damn jealous 😂

[@disavowedagent]

Now that sir is fancy! Either way rough chop or a fine powder! Kudos

[@FizzyCape]

Kevin Arango you can get a decent one for like $80

[@staceyosullivan548]

Buying a soul vide machine has changed my life! They may be pricy but I use it several times a week.

[@ElcomeSoft]

@@staceyosullivan548 Does a soul machine make you a culinary goddess now? :)

[@romeotango5597]

Man thanks for this recipe. Made it for me and my wife this morning and it turned out amazing. Definitely going to be a treat I make for us every once in a while, it was so delicious! I love trying what you post it always turns out awesome. So far this and your butter chicken are our favorites so far.

[@ISpeakHTML]

"I could've used a egg ring but that would've been too much of a hassle" *throws it in the sou vide* lmao

[@Jordan-el5jy]

I was thinking the same thing LOL

[@azzzanadra]

Well, it is "sous vide everything"

[@andrewsparkes8829]

@@azzzanadra How does that mean a ring is less hassle than sous viding it? That's still very much 100% true. Using an excuse to justify the channel name doesn't mean the method used by this channel isn't much fussier and takes longer. You could have used the ring and washed it easily with little to no hassle compared to using a sous vide.

[@angelharris663]

I’m not sure what happened to the shepherds pie video but here is what I remembered. Hopefully if anything is off Guga can correct me. Enjoy season 3 short ribs with salt and pepper. Smoke for 2 hours at 240 degrees fahrenheit (116 celsius). While smoking make sauce with a whole white onion chopped add about a handful of shredded carrots cook down until onions are golden brown. Deglaze the pan with red wine (according to guga white wine works as well but red wine give a better flavor profile) then lastly add 1 packet of demi glaze (if you need to order it the link can be found in the description of the instant ramen hacks video) Take the short ribs out of the smoker. Once that is done remove the bones and as they are not very tender you still need to cook them sous vide. Add the short ribs and sauce to a vacuum bag and vacuum close it. Cook it at 180 degrees fahrenheit (82 celsius) for 12 hours, for the top chop up 3 large russet potatoes in 1 inch cubes Add 4 tablespoons of butter and 4 oz of cream cheese and 1/2 cup of whole milk with 2 tablespoons spoons of salt. Add to vacuum bag and vacuum seal it. Cook sous vide for 2 hours at 185 degrees fahrenheit (85 celsius). Once the short ribs are done cooking take two forks and pull apart the short rib until you get a pulled pork look. Add the short ribs and sauce to an oven safe dish. Smash the potatoes by hand in the vacuum bag then run them through a potato ricer. Carefully add potatoes on top of the short ribs and sauce and senjoymooth out the potatoes until smooth. Grab a fork and run it up and down the surface of the potatoes just to make slight texture. Once done bake until the textured part of the potatoes are golden brown. Wait until slightly cooled, serve, and enjoy.

[@ashtonparrish]

"using the ring would be annoying so lemme get out my suis vide machine"

[@alexdavis9324]

SVD is basically set and forget

[@proevilz]

Guga, I had been doing this for years except without the oil. I call it a water "fried" egg. You add probably double the water than the normal amount of oil you'd typically use. It's amazing because it cooks so much quicker than a traditional poached egg without having all the fuss/water. It's also more shaped like a fried egg as a posed to a more oval style shape except it's as delicate as a poached egg. You should try it!

[@andrefilipe726]

I do it in a small pan for eggs, a tiny drizzle of olive oil, salt and pepper, few drops of water, put a lid in medium low heat and about one minute later its done. For me its the best way.

[@jonathantr4932]

The froached egg looks great! I recognize the 167 degrees for 12 minutes from America's Test Kitchen. I know that works for the poached part, but I love the idea of frying the egg next! Thanks so much!

[@luistheapple926]

9:48 Angel- "wow a little crunchy a little gooey" Guga- "a little sweet" Angel-"a little chewy"

[@mikejanson1939]

Angel is all those. He is sexy

[@sppandey6401]

Its a hastle to use rings* Uses ring just to cut bread******

[@SousVideEverything]

My recommendation, forget about the ring! 😂

[@feferson492]

galaxy brain

[@DeathBYDesign666]

@@SousVideEverything Except I'd make the toast in the skillet cooked in butter. Kick it up one more notch.

[@redachraibi5993]

He did say that cutting the bread with the ring is optional

[@CarlGorn]

What you do is go to Costco, buy a pack of their brioche buns, toast up a couple of those.

[@youuuuuuuuuuu]

I’ve made eggs like this since I had the idea when I was a kid. I’ve taught so many people in my life to do this, I don’t know why this isn’t the standard way to cook eggs that everyone knows. By far the best texture and super hard to mess up.

[@chinoloversgaming9992]

Out of all the video’s i’ve ever watched, I never had my mouth water so munch unbelievable!!!

[@TWIGTHtv]

MAN i love you attitude towards cooking, thanks for all your hardwork!

[@nikolaipereira]

This was incredible to make myself. The instructions were so good and even the bacon marmalade recipe was so good

[@hazenstribling2646]

Date night, but a breakfast egg? Guga, you overestimate my abilities.

[@maxhaibara8828]

Not gonna complain. Will date Guga anytime he can.

[@cailansadeghi2355]

Can we mix plan b in the eggs

[@sopmod556mm9]

Oh, how I love this channel! Although I am already a really good cook and Guga is responsible for me making MANY of his delicious meals!

[@liahfox5840]

I do mine a bit different lol. Over-"easy" in bacon grease using a carbon steel pan gives the egg a beautiful brown, then I saute some onions, and melted cheese. Eat it in any type of sandwich, bagel, muffin, toast, home-fries, hashbrowns, etc. Bacon grease, cheese, and a smooth egg yoke is very hard to beat for my pallet.

[@brettolmstead491]

Guga, thanks for another awesome video! Made these for my family this morning and they LOVED em! I added some smoked salt as a final touch, and let me tell you - it was AMAAAAZING

[@MarkBlinn]

Tried this this morning. Absolutely incredible eggs.

[@Drewseph0011]

Our family just got back from a long hike. I decided to make this for my wife and I for lunch and WOW! It was exactly what we were craving!

[@DarylSprout]

Guga's first bite is always so much fun to watch.

[@colinbrash]

I feel like you don’t do a lot of chicken, I’d love to see more chicken recipes! Not that I don’t love what you are doing already! 😊

[@invisiblekid99]

Late to the party, I'm watching this for some Christmas breakfast ideas; but yes he needs more chicken recipes. I'd say sous chicken makes better chicken than sous vide steak makes better steaks.

[@mikamoschella3410]

Poached eggs are my favorite way to prepare eggs, and Eggs Benedict is one of my favorite things to make. I might have to try out this method bc this just looks awesome.

[@evelynwald9132]

Unbelievable. This is just amazing. Your creativity is eggcellent!

[@jennafah6497]

Wow I’m leaving work now to Froach eggs! Can’t wait! Thank you! I can see this becoming an obsession for me, I’m a sous vide junky...

[@jaymax97]

Just made these for my mom, she loved them! Thanks Guga!

[@chrispeer]

I live in Ohio - followed directions exact with a new Dash circulator - eggs were what I would call over pouched - almost to the hardboiled stage - but will say the yoke while no runny ness was creamy - I am now trying 10 and 11 minutes at the same temp - this is big for me - I love Eggs Benedict and pouched eggs on steak, hamburgers etc. - perfecting a consistent method will be a game-changer! Eggs are the greatest food on earth for healthy fats and micros. - Cooked at 167 for 10 minutes and left in the water to chill for 45 minutes - yokes were near solid

[@zrobeast]

I feel like I failed Guga by watching the Shepard’s Pie video earlier. 😂

[@moomats4065]

We made these today for our Sunday brunch! The eggs turned out perfect! Thanks Guga!

[@soumynonareverse7807]

Filet mignon for breakfast, really like the idea Angle. Here in the Netherlands, we have a machine which literally translates to eggcooker. It basically is a hot plate with a plastic lid on top. The plate cooks the water on it and in that way steams the eggs ready. There's usually a needle in it to make a tiny hole in the shell so the egg won't explode. That made me think, you could inject the egg with something tasty. Also, how does froached compare to deep froached? And if you would inject your egg with oil (because of the needle), would it develop that crust if it was deep fried inside the shell?

[@cameronfarslow1697]

Angel needs to hurry up and have his own show, I love his reckless abandon when he cooks LOL seriously though, I love his videos as much as guga’s.

[@doody9326]

Cameron Farslow can you share the link for Angels channel?

[@geniustrash]

7:11 I really liked the transition of you talking, petting the filet dry and the flame thrower all together (with the sound beginning mid way). Really good improvement from and editing perspective. Keep it up

[@jamiecottrell2347]

Put some hollandaise in the extra fancy version and call it, "Eggs Guga!"

[@andrewvanwagoner8991]

Eggsperiment.... Guga you’re the man! Love your videos!

[@Tomaha]

You are maybe not a chef but you are an artist in the kitchen

[@jacobfields8111]

I love yours and Angel's reactions to everything. It's almost enough to make me think I like really runny eggs.

[@duceyatl]

Guga! This was an amazing recipe. You make it so easy to follow. Thanks man.

[@projectbaum]

I used this froached egg method to make some eggs benedict, and setting aside my incompetence when it comes to making hollandaise, I don't think I've ever had a better eggs benedict. Guga the Guru saves my meal once again.

[@therainrunner]

Oh man, that looks amazing! I must to do it! Cheers from Poland guys!

[@airjay7564]

What happened to the shepherd pie

[@mrs.a4932]

Oh my!!! Just from watching this I came up with 5 different recipes. Thank you. You did a dang good job. I made bacon jam and it took a long time. This is better.

[@leesteely8875]

Big fan, would love to see more egg sous vide recipes.

[@MarkSchuster-ym3iy]

You guys are fun yes orange juice ! I got my first sous vied yesterday BECAUSE OF YOU GUYS. I SOUS VIED 2 PERFECT HAMBURGERS LAST NIGHT

[@KiloMegaGigaTerra94]

Great production improvement throughout your episodes. Keep it up!

[@marcuscastiglia245]

Holy eggs Guga! I made this this morning for the wife n I, LOVE IT!!!!! AWESOMENESS 👍👍 thx!!

[@bmiller7017]

Fancy. Looking forward to trying the last two.

[@slime1994]

I can already see it next episode: Welcome everybody today we gonna froach a dragon egg

[@alexmartinez9645]

**welcome erybady

[@monsterhunterdude5448]

No you cant. Actually you can't see anything for that matter.

[@Opptios]

Hey hey hey

[@Opptios]

BITCOnEEEEEEEeEeEeEeEeEeccCccTT

[@j-ving7304]

@@monsterhunterdude5448 💀

[@reesemeyer561]

2 videos in a day with Guga is spoiling us today

[@galvidmar1247]

he probaly has a lot of time

[@katrinathatsit]

Wowwww this looks amazinggg! The steak & egg was my favorite, followed by the crispy bread crumb egg.

[@Orion_Mx]

Bro, you are my spirit animal 🤣 the way you enjoy the food... man i think that makes me want to eat it even more.

[@VanessaDownen]

Angel: a little crunchy, a little gooey--- Guga: --- a little sweet! Angel: a little chewy!

[@meatwad5339]

I can’t believe, I barely stumbled onto this great channel 😩

[@UnfadingSilence]

Who was here wondering DAMN 2 videos in one day 🥰🥰🥰 just to realize that the other video is gone 🤔 im glad I got to watch it since it was a really good video honestly

[@CeCe2571]

I love poached eggs, I’m DEFINITELY trying this.

[@0opsAllKobolds]

Oooh, I'm glad this showed up on my recommendation cause I've never seen it and I am absolutely going to try it with the bacon mormalade.

[@gulfside13]

Was I not supposed to watch the Shepard's Pie video? Oops

[@DanielDiaz-rc2dl]

I missed that one, there was something strange in the video??? Came to late to the notification xd

[@medelmouraille]

Gulf Side i guess that’s it 🤣🤣🤣

[@NoOne-nf8cl]

why would he remove it?

[@nebuchadnezzar47]

I was already wondering "wait didnt I just see a video from Guga today already?" LUL what happened @Sous Vide Everything

[@GCOSBenbow]

Maybe because it was actually a cottage pie idk.

[@Mrtheunnameable]

Im 100% going to try this on the weekend

[@cycyclimbs]

Guga: the best egg I've ever made. Also Guga: here's 2 pieces of filet mignon.

[@afterburner3999]

i like to take a small fry pan that holds 4 or 5 eggs spread out fry some onions a little first then crack the eggs in on top turn the heat down as low as posssible when they are ready to cut thru cut into 4 add butter between them cook for 10 2 15 mins untill got golden and some crunchy then turn ober add more butterr cook for another 10 to make crunchy they will blow your mind and dont forget the bacon marmalade. if you want runny yolks add a couple of those on top.

[@TheJACKCOLORADO]

I have been "froaching" or fry steaming eggs forever. I have never been a fan of crispy egg whites. I just put my eggs in a nonstick skillet and as soon as the whites start their set I put a tad of water and a dome and, viola. The loose white is easily pulled away and a perfect froached egg in one step is there.

[@robmarshall11]

I started froaching a few years ago. Using Zwillig Ceramic pan because it’s extremely non-stock. I like that Dalstrong one, I have several of their knives.

[@dbopdbop]

Today, today after seeing this video, I thought I might get a sous vide machine because those eggs were amazing...get one just to do poached eggs....seems worth it.

[@super1337spy]

Wow Guga, that looks DEEEEEEEEEE-LICOUS!

[@jasnicholas]

I just made the version with the toast and bacon marmalade. It was as amazing as it looks, except I could not get the eggs to separate from the shell after the ice bath. For the most part, I ended up with a yolk, with the firm white sticking in the shell. The shell cracked into a million pieces, and I had to pick them off like glass shards in order to add whites back to the egg. The results weren't pretty, but SO good. I guess my eggs should have been fresher, maybe colder (I left them out while the SV was heating), and I should have considered a longer ice bath (I did 30 minutes). I'll try this one again, with those changes.

[@KH-pq4cw]

Hi​ guys, i​ am​ your​ fans​ for​ couple​ years​ and​ this​ is​ my​ first​ comment.​ I​ live​ in​ thailand​ and​ we​ love​ fried​ egg​ with​ running yolk.​ i​ know​ you​ love​ to​ sous​ vide​ everything​ but​ i​ want​ you​ to​ try​ thai's style​ egg​ yolk.​ please​ find duck egg​ and​ watch the​ link​ i​ attach​ed with​ my​ comment,skip to​ 3.00 and​ maybe​ you​ guys​ get​ some​ ideas.​ Duck​ egg​ is​ better for​ me.

[@KamramBehzad]

Those eggs look amazzing!

[@po_keee]

I already know about the froached egg, but now i go to buy a sous-vide thing to make those AMAZING eggs

[@itsgonnabeokk1813]

Omg.. I have never been more convinced to buy myself a sous vide machine....

[@joshuamc96]

I didn't know that there was a message for this.... This is a staple way of how I've been cooking my eggs since I started cooking them 😂

[@24938839]

The only thing I would change is the bacon marmalade. Instead of brown sugar use maple syrup. I have to rep my Canadian heritage! Great video!

[@soleguadagnini4157]

Man watching you eating those eggs and making that baby face, I mean I feel the happines right there in Italy XD Love you channel!

[@dragonforcecam]

i work at a breakfast restaurant (for about 7 years now) and we call this cooking style "Basted" im not sure if thats the 100% name, but thats what its called where i cook eggs

[@ursirius4878]

Sous vide is the easy bake oven of the new age.

[@sgmesco5488]

This is absolutely beautiful

[@nicolesaylor4027]

This is what I was looking for!

[@vancevehrs5601]

Ok, I always use parmesan cheese any way I can when making eggs. So many umami flavors with just a sprinkle. Imagine your panko breading infused with caramelized parmesan cheese. Next level. Give it a try, a staple at my house.

[@crash11235]

DELICIOUS food (I love eggs) and great to see Angel back in the videos. Great video!

[@james68279]

that bacon marmalde and the egg with panko would be amazing topped with hollandaise or bernaise. also the bread could be toasted in duck fat and the fillet seared in cast iron and basted in butter and thyme. awesome stuff guga

[@hlaingmin3207]

Made me smile along with guga at 4:33

[@-RockOn-]

I do this every morning on my fry pan. Definitely not the same shape but for sure the same texture and taste.

[@mikecook7683]

Looks awesome man!

[@jamesellsworth9673]

For sure, I saved this video. Which nylon spatula do you recommend we have two of?? My current ONE is wearing out. Not only eggs but corned beef hash patties need two spatulas to flip.

[@nathynlarsen9358]

Can you try, scrambled egg mix (uncooked) then freeze it into balls then while frozen bread/crumb it and deep fry, so as it Fry's it defrost and cooks the egg to perfection?

[@SirHephaistos]

Can’t believe you guys are eating warm with the time it must take preparing and filming and all..

[@larrydwarika4653]

2 uploads in one day🔥🔥

[@AzulPuppetz]

Amazed to see a filet mignon with such marbling.

[@AttommicDog]

This is an amazing way to cook eggs. I am doing it.

[@robertmcelfresh1031]

Try this: Use a fine mesh strainer. Crack egg into the strainer and some of the white will go through the holes. This is the part of the whites that create the wispy, messy edges. You want to get rid of this before you poach.

[@amirahani3196]

Guga coming up with the new editing system thank you guga for making such a high quality videos!

[@Mathewer]

Guga, where is "take care everybody, bye bye" in the end? My heart is missing something like Angel was missing an orange juice.

[@whitney_v]

Don't you mean, "perfect presentation.... especially for Morning After breakfast" ? Awesome video!

[@danltm]

We do eggs like this in Singapore all the time but not sou vide. We just fried it with strong fire for a short time. Outside is a little crispy but inside is still soft.