The Egg Aventure - Ep 1 :Bistrot Style Egg Salad

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[@rndyh77]

Egg salad sandwiches are universal. Terrific.

[@inbetweenworlds]

Japan 7-11 egg sandwiches are THE BESTTTT

[@michelsputnik9912]

What a great simple idea! Demain au menu!👍

[@Lightthebeam1980]

You are so fun to watch and listen to! Egg salad sandwiches for lunch

[@kineticfractal6804]

I could listen to this man speak all day - what a lovely accent!

[@karenjones6953]

Fabulous recipe!

[@mightymarf265]

"Big branches everywhere..." Come on now. I cracked up so bad! 😄

[@thetinkercook5430]

The perfect food! I love le Bistro Français

[@axiomist4488]

Delicious !!!

[@j.bradleyheck1589]

Smoked Salmon and curry powder or Kalamata olives and dill are my default egg salad receipts . Bonjour.

[@eL_K_Dee]

9:36 🤣 "I just love homemade mayonnaise...OEUF!!"🤣🤣🤣

[@Getpojke]

A classic for a reason, just so simple & good. Egg salad sandwiches were my favourite as a child, so much so I'd often ask for them when asked what I'd like for my birthday tea. The egg slicer you used, I always called in an egg-harp or egg-lyre. You took your egg out & did the cross cuts by hand? It's very simple, & you get even sized pieces, if you just rotate the egg 90° & slice it again in the slicer. (It's especially handy for beginners or those with hand problems.) I love to finish mine off with a grind of white pepper for a bit of funky heat or a sprinkle of chaat masala - that turns the egg flavour up to 11. 🥚🥪😋 Enjoyed the video, put me in mind to have egg sarnies for lunch.

[@bkm2797]

Was thinking the same about turning the egg on the slicer to cut in the opposite direction. I like adding a wee bit of chopped green olive stuffed with pimento to my egg salad, never heard of chaat masala (masala yes, chaat no), I will look it up. 👍

[@Getpojke]

@@bkm2797 Oh the pimento stuffed olives through it could be nice, will have to try. Chaat masala (well Everest brand which is my favourite) contains, Asafoetida, Bishops Weed, Black Pepper, Black Salt, Caraway, Chilli, Clove, Coriander, Cumin, Dry Ginger, Dry Mango, Kachri, Malic Acid, Mint Leaf, Nutmeg, Pepper Long, Pomegranate Seeds, Rock Salt. Usually sprinkled on fruit, where it really adds flavour & helps quench thirst & make it more refreshing. I love it on eggs too, the slightly sulphury asafoetida really dials up the egg flavour. I keep a wee pinch pot of it on my desk so I can sprinkle it on apples, oranges...etc while working. Hope you like it if you give it a try.😁

[@sandrahudson1950]

In the UK we would add salad cress to our egg mayonnaise sandwiches

[@Getpojke]

Is it me or do you not see cress as much these days? As kids we always had it growing on the window sill for sarnies. But never hear f anyone doing that or buying it anymore. I have a couple of sprouting jars that I keep on the go in the kitchen for sprouted grains/seeds & cress. But new visitors don't even seem to have heard of cress. 🌱

[@j.bradleyheck1589]

No, it's not you, watercress is not readily available. I always put Kalamata Olives and dill in my salad.

[@Getpojke]

@@j.bradleyheck1589 Watercress is a lot more powerful flavour-wise than upland/salad/garden cress. Would have to go sparingly with it in an egg salad. Watercress is something that was really rare to see here in Scotland growing up. But the river at my back door is overgrown with it. (I seem to be the only one that harvests any).

[@hadleyjaneco]

Can you use olive oil? It’s a strong flavor, for sure… but that’s what I keep on hand. Thank you for sharing, I can’t wait to make this when I pick up my farm fresh eggs on Sunday 🤩❤️

[@bryanchitwood6488]

Loved this video, which could have been called Egg Salad As Art, and can't wait to see the rest of the videos exploring eggs. Thanks very, very much.

[@allonszenfantsjones]

I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.

[@jamesa7506]

A dash of paprika or even saffron! 🤌

[@bkm2797]

Yes, I add paprika and sometimes smoked paprika, or finely chopped green olive stuffed with pimento, perks it up just enough.🥚🫒

[@cms9902]

Classic, make it regularly UK

[@faithsrvtrip8768]

Hahahaha! My mother used to bake healthy bread every Sunday. We hated it. We loved the fluffy white bread like the bread our grandmother made! My mother's healthy whole wheat bread was very dense. It was only good for cinnamon sugar toast, after school, with Constant Comment orange Pekoe tea. That was my main after school snack for years. I don't remember what my mother used the bread for other than toast but us kids couldn't abide the stuff. Thank you for giving the egg temperature before using or cooking. It annoys me to no end when a recipe does not give the temperature for ingredients. I prefer a six-minute jammy egg. I put a room temperature egg into a pan of water, bring to a boil, once the water is boiling I turn off water and let egg sit for 6 minutes. No rubbery egg whites, no green ring around the yolk. I can instantly tell if someone has overcooked their eggs by the color of the yolk and texture of the whites. You must use a timer when cooking eggs it isn't something you can do by look or feel or touch!

[@ayoakum4520]

Removing the cooked yoke prior to chopping allows you to whip the yokes with the mayo...when you incorporate the chopped egg whites the result is a much creamier salad.

[@mauriziagiusti1559]

Buonissima!!!

[@colleengallo4831]

I pierce one end of my eggs with a pin and steam them for 10 minutes for perfectly hard boiled eggs that are super easy to peel.

[@williammentink]

Local companies by me package egg cartons with the wide end up, so it's easy to pierce the air sack.

[@williamharberts5514]

We always liven up egg salad with a bit of minced gerkin or bread and butter pickles.

[@rome0610]

My favorite egg salad/spread is very simple but delicious! Just mix 250 grams (1/2 pound) butter (room temperature) with 2 finely chopped hard boiled eggs, 1 finely chopped onion, 3 to 4 tablespoon of mustard and plenty of chives. Add salt to your liking.

[@antjemueller8045]

Thank you for the recipe. Try the following: Cook the eggs, smoke them for 4 hours. You will be surprised. 🙏

[@Free2Fly2011]

When tired and in a pinch, egg salad sandwiches are a problem solver.

[@Struler08]

We got a similar one in Sweden but with Caviar isted of mayo :)

[@STVG71]

an eggstravaganza!

[@finzenberger]

wow 🤩

[@prezentacja]

In Poland its a common dish on every family gathering - the half egg with mayonnaise.

[@alex1520]

eggspertly prepared :)

[@mustavogaia2655]

Egg-celent

[@Lynnelim]

How is it possible that saffron has oil? Avocado and Nuts have oils but i wonder how is it posisble to extract oil from saffron ?

[@hansfreivogel2419]

Ahhhh......you pinched my egg salad recipe!!! lol I've been making this for years and I do add a little bit of curry and some extra mustard and I also add a finely chopped, small shallot to it. Great as a "roll up" with some iceberg lettuce. However, eating it that way can be a bit messy. Thank you for choosing my recipe to be part of your great cooking show :)

[@juancarrera8397]

Does he ever respond to comments?

[@kv-coachingundweiterbildun3357]

Eggventure

[@bretling]

You can also just pick up the sliced egg, turn it 90 degrees, and slice it again instead of cutting it with a knife.

[@Solaera]

You know, after slicing the egg in the slicer, turn the egg and run it through the slicer again. No need for the knife.

[@marlyce]

I love egg salad! And I loved learning a new metaphor for white bread- a mattress! 😂 Thanks for the laugh!

[@Neenerella333]

I live at high altitude, so my perfect boiled eggs are at 10.5 minutes.

[@trevor_corey8037]

What altitude? I’m at 6k ft

[@Neenerella333]

7k

[@tanyamiller6275]

Delice

[@lantz45]

Add Wasabi the next time....

[@angelikamuller7843]

Hello from Cape Town ❤

[@teridacktaljones4553]

🦝

[@juancarrera8397]

Dear Chef Stephen, I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated. Thank you for considering my request.

[@outtathyme5679]

Paprika

[@-_James_-]

That sandwich was horrific. It belongs on compilation of Tik Tok Fails. 😜 A nice fresh baguette, egg salad, black pepper, and crisp iceberg lettuce is what you need. 😉

[@NouriaDiallo]

Same, but with watercress instead of iceberg

[@-_James_-]

I really never understood watercress. I always hated it as a kid, and since I left the UK I never had to deal with it. 🤷🏼‍♂️

[@workinprogress3609]

Safflower oil is so UNHEALTHY! Use avocado oil for all neutral oil purposes.

[@workinprogress3609]

@@-_James_- You are so wrong. Safflower oil is a highly processed oil. This process depletes it of all nutrients and you are left with pure Omega 6. High levels of omega 6 causes: Inflammation Obesity Diabetes Disruption in brain an neurological function Cancer Autoimmune diseases If you think this is good, who am I to try to stop you? It's Darwin's theory at work.

[@bonnieharris5916]

lol you have guts to question a French chef. Safflower oil is safe

[@workinprogress3609]

@@bonnieharris5916 It's HORRIBLE. Do your research.

[@Paul-mn8ql]

Wow, just use what you have. I’m sure a little oil isn’t gonna hurt you. Next you’ll say white bread is bad! 😮

[@workinprogress3609]

​@@Paul-mn8qlDarwin was right.

[@curiositycloset2359]

Egg sandwich sounds terribly northern European.

[@DF-ju4cw]

It's very popular in Japan!

[@ddk567t]

​@@DF-ju4cw Japanese method of making this is also good. Take out the yolks and mash them. Then add to the chopped egg whites.

[@DF-ju4cw]

@@ddk567t and using 1 teaspoon Japanese mayonnaise for 2 eggs. It absorbs better when taking out the yolks and smashing them with mayonnaise so less mayonnaise is needed

[@ddk567t]

@@DF-ju4cw Great tip. Thanks!

[@allonszenfantsjones]

I use my pressure cooker for boiled eggs, making sure there's cold water at the ready. (I don't use gas anymore, and running water is a No-No, of course you can always run it into a container, but then you're back to the original bowl of cold water 😂) The cold water can also be used to shell the eggs, they come off very easily from the pressure cooker. I chop my chives with 5 blade scissors. I agree about cutting up the eggs, rotate works great.