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

If you never had froached egg this video explains everything. By far these are the best eggs I ever had in my life! Perfectly cooked! Crispy egg whites and runny yolk is the way to go! Making it sous vide is easy!
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HOW TO COOK FROACHED EGGS SOUS VIDE
I cooked it for 12min @ (167°F / 75°C)
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#Breasfast #Eggs #SousVide

[@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

[@Sopheak-st7ud]

Finally a receipe I can afford to make.

[@ashtonparrish]

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

[@alexdavis9324]

SVD is basically set and forget

[@idknothin414]

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

[@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

[@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! 😋

[@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? 😂

[@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.

[@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.

[@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!!

[@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

[@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.

[@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.

[@nikolaipereira]

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

[@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!

[@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!

[@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😂

[@zrobeast]

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

[@chinoloversgaming9992]

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

[@jacobfields8111]

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

[@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? :)

[@duceyatl]

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

[@moomats4065]

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

[@TWIGTHtv]

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

[@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

[@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.

[@jamiecottrell2347]

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

[@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.

[@evelynwald9132]

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

[@therainrunner]

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

[@jaymax97]

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

[@MarkBlinn]

Tried this this morning. Absolutely incredible eggs.

[@KiloMegaGigaTerra94]

Great production improvement throughout your episodes. Keep it up!

[@yourdrinkingbuddy]

This looks incredible!

[@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!

[@andrewvanwagoner8991]

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

[@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

[@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.

[@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.

[@DarylSprout]

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

[@johnnydubs322]

looks amazing

[@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...

[@mikecook7683]

Looks awesome man!

[@nicolesaylor4027]

This is what I was looking for!

[@bmiller7017]

Fancy. Looking forward to trying the last two.

[@VanessaDownen]

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

[@menu254]

Wow... Love it ❤️❤️

[@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.

[@katrinathatsit]

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

[@super1337spy]

Wow Guga, that looks DEEEEEEEEEE-LICOUS!

[@18deadmonkeys]

this video has all of my favorite things

[@marcuscastiglia245]

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

[@KeyPeyEmKat]

Yummy as always!

[@MidnightCravings]

*Looks freaking delicious!!!* :)

[@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.

[@sgmesco5488]

This is absolutely beautiful

[@davesdiversions8078]

Great recipe ideas!

[@crash11235]

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

[@Mrtheunnameable]

Im 100% going to try this on the weekend

[@CeCe2571]

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

[@leesteely8875]

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

[@bays19]

This is eggceptionally good ! ♡

[@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.

[@hlaingmin3207]

Made me smile along with guga at 4:33

[@cheftiberius]

waw... amasing!!!

[@KamramBehzad]

Those eggs look amazzing!

[@Alicia-cc4sm]

I love Eggsperiment too🤣🤣

[@sppandey6401]

Egg puns are always fun

[@nischaeroy]

Sp Pandey yea they really crack me up🤣🤣

[@blackmagick77]

These look amazing :o

[@KretinD]

Hell yeah! This is genius!

[@sherkie1181]

I gotta try this

[@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!

[@airjay7564]

What happened to the shepherd pie

[@AttommicDog]

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

[@amirahani3196]

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

[@larrydwarika4653]

2 uploads in one day🔥🔥

[@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

[@acapulcogoldpablo8096]

That's a lot of protein.... *I LOVE IT!*

[@Only1Mariee]

You just know how to make us happy n hungry guga 😂❤️

[@MrDamo34]

This I’m doing. A couple of those on top of a steak will go down a treat!

[@thestigseuropeancousin7941]

I got my first sous vide circulator for christmas this year, imma try this one tho!

[@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?

[@wishbonesi]

Look at that gooey goodness!

[@superalpha]

I guess I have been making these since I was a kid. More like a fried then steamed egg. But your SV version looks great!

[@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.

[@reesemeyer561]

2 videos in a day with Guga is spoiling us today

[@galvidmar1247]

he probaly has a lot of time

[@corneliusgiesbrecht5895]

Love it. Up in Canada we call these eggs "Basted". Whatever they are delicious 😉

[@doody9326]

Cornelius Giesbrecht I am Canadian, and I’ve never heard that term before. Where in Canada do you live? I live in Ontario.

[@sufyanabdeldaiem9244]

Always guga have his ink in every thing Love you

[@geoffsullivan4063]

Eggsellent !

[@meatwad5339]

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

[@CytoplasmikZombies]

Lmao angel's reaction. What a pure man 🖤

[@JanTheNan]

Yum.

[@raixeon]

Damn Guga you got 2 vids today, this is boss dude

[@po_keee]

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

[@tiannarosesset2742]

The way angle was smiling while eating the fancy bacon egg I actually died !!😂😂😂😂

[@Tomaha]

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

[@jeremypowell440]

Yes

[@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.

[@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.