Three Comforting Egg Recipes | America's Test Kitchen Full Episode (S23 E10)

[@smartfly]

I'm Turkish. This is an excellent execution of Çılbır. Thank you for using the authentic names of ingredients as well. Very well done... Your videos make me hungry man.. I'm going to the kitchen, while writing this comment. You're the reason that i gained weight ATK. Thank you 😂

[@ron4501]

My mother made a totally different matzoh brei. No onions. She used egg and onion matzoh. Break up the matzoh smaller, beat some eggs and add a little milk. Add matzoh to egg and milk and leave for 10 minutes to soak in. Fry in some butter and after plated add some blueberry preserves or any flavor jam or preserves. This is the best breakfast ever!

[@Prokrastina]

Thanks for spreading the word on the classic dishes xīhóngshì chao jīdàn and cılbır which are both cheap, delicious and also fast and very easy to make. If you use canned tomatoes for xīhóngshì chao jīdàn I suggest using the chopped variety instead of going though the extra steps (and mess) of draining and cutting them yourself.

[@TheZenomeProject]

The texture of the full canned tomatoes is 10 times better, which is why they do it this way, but the vast majority of us are not perfectionists, so we'll just use the chopped ones 😁

[@PattiWinker]

The poached egg cooking instruction is excellent! I FINALLY make great poached eggs. Thank you Dan and ATK!

[@oldcowbb]

it's just fun hearing everyone struggling to pronounce tomato fried egg

[@RaymondHng]

西紅柿炒雞蛋 (literal: west red persimmon saute chicken egg) i don't know why they use that many words for Mandarin. In Cantonese, it's just 番茄炒蛋 (literal: tomato saute egg) "faan ke chow dan"

[@Bpaynee]

People will say that in Mandarin too, I've honestly never noticed a pattern in who calls them xihongshi versus who calls them fanqie... ​@@RaymondHng

[@RaymondHng]

@@Bpaynee Mandarin speakers refer to butter as “yellow oil” while Cantonese speakers refer to it as “cow oil”.

[@Bpaynee]

@@RaymondHng yeah, although I think the word for avocado in Mandarin, 牛油果, must be butter fruit, from the Cantonese word for butter

[@RaymondHng]

@@Bpaynee In Standard Chinese, avocado is 酪梨 (“cheese pear”).

[@mmcleod06]

Please consider adding chapters on these videos that showcase several different topics. Thank you!

[@mmcleod06]

It is about several different foods. If someone wants to see the part about one of them, but not the others, the person should be able to skip to the part about that one food of interest.

[@WastrelWay]

@tree-jj4kc It's also about "sponge holders" which is silly. I haven't used a sponge (or a paper towel) in many years. A plastic mesh scrubber will easily dry out and is easy to wash, and shop rags are cheap, washable and reusable.

[@mmcleod06]

​@@sandrah7512 That's an even better reason to add chapters. The video editor had a perfect opportunity to add the markers while consolidated the originally separate videos into a single new presentation.

[@RaymondHng]

If you're watching on a computer/laptop, pressing "1" advances the play head to 10% on the timeline, pressing "2" advances it to 20%, "3" advances it to 30%, and so on. Pressing the right arrow key advances it five seconds forward, left arrow advances it five seconds backward.

[@RaymondHng]

@@msscamp100 Also, the “.” (period) key advances one frame forward. “,” (comma) advances one frame backward. “J” or “L” advances backward or forward 10 seconds. On the KZbin app for phone/tablet, double tap the left or right side of the video to skip back or forward 10 seconds. The number of seconds can be changed in the KZbin settings.

[@saulgoodman2018]

This was eggcellent.

[@Kadir_Suleymanoglu]

Great Çılbır recipe. I've always done the butter with paprika. As much as I love pul biber (I put it on almost everything), paprika just adds much more depth to the dish.

[@gp4708]

I wish he would inform us that pulbibir is also known as Aleppo.

[@maryrichardson7029]

I wondered if I could substitute Aleppo. Thanks for confirmation!

[@jeanettanorton5646]

You just told us that info. Thanks for that.😂

[@aragregorian6039]

Well, as you know, the Ottomans have been invading & slaughtering all kinds of people of all lands and appropriating their culture and cuisines. This is just one sample.

[@1MRSomeguy]

Makes one wonder if it was just for engagement purposes

[@robertcaldwell2107]

@@_SurferGeek_where did you post it?

[@dianajones8598]

All these egg dishes look so goooood .! Delicious 😋 Thank you 👍 Have a wonderful blessed day ❤️

[@PaulHo]

Dan and Keith?! Heaven. 🥺

[@cucinainfamiglia2018]

🇮🇹 Italia 🇮🇹 ottima idea sembrano molto deliziose ❤👍😋

[@keetrandling4530]

Interesting savory Matzoh Brei - I've always done it sweet & simpler, like Jewish French Toast... in a lipped plate, lightly beat an egg with a tsp of water and a pinch of salt. As you are melting a tbsp butter in a pan, quickly run both sides of 2 matzoh under running water (just to get the surface wet, not to get sopping wet) and break into pieces into the egg. Stir to coat and tip into hot pan. Move pieces around as needed so as to cook every piece. Remove to serving platter, serve with butter and sweetener of choice: syrup, jam, jelly or preserves, apple butter.

[@TamarLitvot]

I love this! I will definitely try it your way.

[@KPuppychow]

I was the same as you; had only had it sweet and simple. I started making savory matzoh brei a lot like this when I had a ton of onions lying around after my friend's seder, and we were all starving. I caramelized them (deeply caramelized, like medium brown with some thyme) and then added them to my egg with the matzoh. I've never gone back lol.

[@debbiealtman5373]

👍👍all the food looks delicious.

[@karengaddy6604]

I just made a breakfast quesadilla, and it was AWESOME!

[@angelbulldog4934]

I can crack an egg with one hand, then turn the top shell into the bottom. Nothing like 70 years in the kitchen as a teacher. 😊

[@YeshuaKingMessiah]

Oh def I’m been cracking that way since my 30s Eggs every single morning for the fam quickly made me expert Separating yolks into shells too

[@desireedoan9267]

I appreciate these easy, simple, healthy recipes I have already made the first two having the ingredients I was so surprised how wonderful the poached eggs turned out and the Chinese recipe was OMG seriously so good sadly I will need to find matzo crackers and smaltz before I can try the third thank you again for all the wonderful tips

[@sebeckley]

A lot of restaurants make prospective chefs make an omelet as part of the interview even today.

[@ottopartz1]

Rice topped with fried kimchi and a couple over easy eggs is a five minute amazing breakfast. Just use a non stick pan and medium high heat and the kimchi will transform into something amazing in three or four minutes. When the cabbage is slightly translucent and the liquid is gone, your there. If you don't want to make rice, a couple pieces of toast underneath. works well too.

[@swr420]

Just once I want to see them taste it and say "It's ok".

[@lynnenyc5037]

I want to try the Cilbur! It looks luscious, and I love eggs!

[@Ssspaceform]

My “fool-proofer” technique is to cook the tomatoes first, set them aside then throw the eggs in, and when they are moist, a tad raw, add the tomatoes back. Fold gently. Cook for one more minute. (Seasonings and garnishes per your recipe.). It comes out nice and creamy/custardy.

[@prn718]

I am going to try this matzo brei approach to making chilaquiles: mix the salsa and stock and egg first and then soak the chips in it before frying and see how that turns out.

[@jeanettanorton5646]

Great info 👍😁. Thanks

[@SK-iq8wv]

Legit question: why strain the canned tomatoes if you are just going to add all that moisture back in? Couldn’t you skip a step and a dish to wash my just chopping them all up and adding together?

[@ottopartz1]

That confused me as well. The only thing I can think of is that most people open cans the wrong way and have those sharp jagged edges, and they don't want to be blamed for people slicing their fingers up.

[@stephenkywong]

I’m Chinese it is quite interesting to see such a western approach to such a Chinese dish. A good cheat (my grand father used) is to substitute the sugar with ketchup. I’m my dialect Chinese tomato eggs is also called (fan ke chao dan) fan ke is another word in another dialect for tomato chao means fried dan means egg (jidan) means ji=chicken dan=egg.

[@jackielinde7568]

CORRECTION: If you're making Matzo Brei according to the laws of Kashrut, YOU CANNOT USE DAIRY IF YOUR FAT IS CHICKEN SCHMALTZ. It's that whole prohibition on mixing meat and milk thing we're known for. (Thou shall not eat the meat of the kid boiled in the milk of its mother. See Exod 23:19, 34:26; Deut 14:21) Eggs are considered neutral, so you're find there. But you have to use a neutral fat if you want to use dairy with this.

[@alammaaugustine7308]

Turkish egg cooking is 👌

[@pacemarshall9358]

Would skyr work for the whole milk yogurt? What brand would you suggest otherwise? I'm not sure how to tell if something is "strained" or thick just from the outside.

[@keciacotton4895]

This is interesting. 🤔

[@paulclanton8171]

Could Keith please do a segment using Dennis Millers voice? LOL

[@GeorgeCMcRae]

Dang! wonderful egg dishes. Hey, wondering the Chinese egg dish incorporating New World tomatoes... Have you guys ever done a series on the "fusion" aspect of many international dishes?

[@TamarLitvot]

All the European dishes that are based on potatoes is another example

[@annakissed3226]

Greek & Turkish cooking has a lot of cross-over (and politics). So here in the UK look for Greek Yogurt for instance - Total full fat! Is commonly available from all thd supermarket chains

[@shiplesp]

How do we keep the tomato from ruining the seasoning in a carbon steel wok?

[@randyschwaggins]

Can you use Greek yoghurt in a Turkish dish...or will that cause issues?

[@TomSnyder--theJaz]

Ya gotta love Becky and Bridget.

[@Gurpreetkaur-ee4nu]

Can you plz suggest the Substitute of pul biber

[@stuartrice3891]

Pulbiber are aleppo peppers.

[@smartfly]

Any mild tasting chilli flakes will do.

[@Gurpreetkaur-ee4nu]

@@smartfly Thank you👍

[@Gurpreetkaur-ee4nu]

@@stuartrice3891 Thank you👍

[@eh8504]

0:48 Dan ... yogurt did not get it's start in Turkey dude lol ... Turkish yogurt is really nice and their strained yogurt is great as an ingredient but Turkey is a relatively new country compared with ancient people in places we recognize today as Persia, Iraq, Egypt, Greece or even Rome that ate forms of yogurt a few thousand years before . Yogurt as a word has Turkish origin but not the food itself .

[@billbennington4444]

hey dummy he are you always so intentionally obtuse?

[@Cayaith]

Türkiye is a country with the highest Turkish population in the world, but the history of Turkic people doesn’t begin with Türkiye. Turks had a rich history even before moving to Mesopotamia. You can find the oldest traces of human history in the lands where Türkiye is located, such as Göbeklitepe. I recommend you do some reading about Turks and Turkish history.

[@aolster3198]

Since tomatoes (and the other nightshades) are New World items, how was this dish made before that contact?

[@asianguy53703]

Dan can make me eggs in the morning any day. 😉

[@giennefarcais6834]

Where does one find schmaltz?

[@bobbystrother3666]

I save the fat when I roast chicken.

[@hankchinaski1962]

Teeth🦷🦷🦷🦷🦷 Turkey job! 😂😂😂

[@Id.rather.be.a.dragon]

We call them Turkish eggs in my family and we actually add pieces of bacon to the recipe. Also garlic yogurt on the side, not under the eggs. And plenty of toasted crumpets to dip into the sauce . When you burst the yolk and mix it with the paprika oil ... hard to explain how good it is. Also no need for salt in the yogurt and I don't use sour yogurt , I just use my favourite plain yog and add crushed garlic in it - divine. I also dont poach the eggs, I just fry them on both sides and keep them super runny in the middle. I also like to serve it in a deep dish so I can play with all the sauciness and keep everything in one place :)

[@byronholmes2496]

Yes

[@jzilla1234]

Calling uncle roger. That tomato is still raw

[@1TieDye1]

What’s with the sponge holder video in the middle? And the many ads? Huh?

[@jazzychazzy007]

What is the spice - spell it please? Hubiber?

[@TamarLitvot]

pul biber which is also known as aleppo pepper

[@jazzychazzy007]

Thank You!!!!!!!@@TamarLitvot

[@dont-eatbad-food801]

Could you add Meat to the Xīhóngshì Chao Jīdàn

[@rilkeanheart]

smart leaving out "...if you can't find turkish yogurt, greek yogurt is fine"

[@caner4782]

you can make a small vortex in the water to keep the eggs together

[@MistressOnyaCox]

😅last episode I watch they first soaked the egg in 50/50 vinegar/water so the egg made a thin skin making it a clean easy boil up..

[@erldagerl9826]

Bridget isn’t kidding- those suction cups get moldy.

[@RobertLeBlancPhoto]

I need the egg whites fully cooked.

[@Standinthegap4ever]

Are eggs considered a meat? Would dairy be kosher for your last dish? Those who keep kosher don’t serve meat with dairy….

[@MistressOnyaCox]

🎉quite spong and wash dishes with paper towels and throw it away after. No stinky 💣 laying around save money stop replacing sponges 👍 best tip ever

[@lynnenyc5037]

I love matzo brie, but if you fry it in chicken schmaltz you must NOT put sour cream on it! That is not kosher! Use butter and then you can put sour cream. NEVER mix meat and dairy. Eggs and fish are pareve (neither meat nor dairy.)

[@DigitalicaEG]

That lady 1000% used to do infomercials and As Seen On TV before this.

[@PabloC49]

Its all good but why strain the tomatoes if you're going to put it all in the wok at the same time lol

[@Chris-kf3xd]

Where is the dill in the yogurt.

[@laurahubbard6906]

Not my grandmother's matzah brei!

[@TamarLitvot]

Not my mother's either. But my mother was not a great cook so that's a good thing. (But she was a wonderful social worker and a good mother -- far more important than her cooking).

[@ericthompson3982]

The final dish strikes me as a Jewish chilaquiles.

[@ZagnutBar]

Kudos to Bridget for actually trying to pronounce 西红柿炒鸡蛋, but that announcer didn't even try! Guys, just memorize how Google Translate says it, and deliver it on camera. Keep doing it until it's right- after all, you only need one good take. (And these were your best ones?!)

[@TamarLitvot]

The announcer also said matzah brei in a weird way.

[@ZagnutBar]

@@TamarLitvot yeah I noticed that too :) Thankfully the test cook Keith seems to know what he's talking about.

[@prn718]

It's hard for some people. Before I went to China I spent three weeks memorizing the Google Translate pronunciation of basic Mandarin phrases. I thought I had mastered it and so I practiced with my Chinese friend from Beijing and he said "I have no idea what you're saying." I played the exact same clips from Google Translate and he said "yeah, that's perfect." 🙃

[@tevfikagar9135]

pul biber...

[@annarboriter]

Nobody on the mainland says: xihongshi chao jidan. This is an odd example of translating into Chinese from the English equivalent. Chinese speakers avoid long words. It's referred to everywhere as Fanqie chaodan

[@MistressOnyaCox]

❤ I can never get enough of Dan's adorable crooked 👄 love me HOT NERDS 🤓🤓🤓

[@annakissed3226]

Does anyone know of any substitution for Onions in cooking that are NOT in the Onion family

[@Doctor_Al]

A sponge is nothing but a filth magnet. Use it once and throw it away. Better yet, use good dish cloths and get a fresh one every time. Sponges have no place in my kitchen.

[@thomasrandall5128]

The ;ast dish seems like Jewish migas, awesome.

[@faithsrvtrip8768]

No way would I dump in grated garlic like that and, for the record, I love both garlic and onions and cook with both on a nearly daily basis. For onions or garlic I prefer to let it sit in lemon juice or cold water for a few minutes otherwise that raw garlic or onion taste is overpowering. I think that is the reason most people think they don't like garlic or onion because someone served them a raw product without tempering in an acid or water, first.

[@TamarLitvot]

I learned about doing that with onions from Alison Roman -- hadn't thought about doing it with garlic

[@woodstream6137]

I love raw onion. Raw garlic needs to be used sparingly

[@Lead_Foot]

The extra spicy and intense raw garlic flavor is sometimes the point.

[@rhijulbec1]

One thing that kinda seems off. Kieth never seems to respond to anyone's comment while they're cooking. Someone will say something like "That's a really good way to do that." And he'll carry on as if it wasn't said. Not even a small acknowledgement that it was said, like an "unh huh". At times, it actually looks uncomfortable for whomever is with him. I know that's being picky but it's tv! There's supposed to be banter while the cooking goes on.

[@Familylawgroup]

Do you keep an exclusively Kosher side test hot hen for you to test Orthodox Jew recipes that are also Halal? What Halal is not Kosher, Kosher is almost always Halal. They need separate sinks, dish washers and ovens nd different plates for meat and dairy,but adding their needs as a segregated kitchen, perhaps even headed up by several Orthodox or Hasidic cooking experts, might be worth it to add an entire level of support and fan base. As a Jewish fan of this channel and TV shows, from the beginning long ago, I was shocked to see anything with Karoo in this channel this month so keep shocking me.

[@ForgetU]

Dan, Julia, You know the price of Eggs (they are going up drastically).

[@jarcha4200]

The price everything has and continues go up drastically, Covid 19 and climate change are real as well as the threat of a third world war. But for this short moment, we are learning different ways to prepare eggs.

[@ron4501]

I just bought a dozen eggs in California for $2.98.

[@bootsmith8016]

Just bought 2 dozen in California for $4.99; so 2.50/dozen. The price of eggs has actually gone down drastically from the high that happened a couple years ago due to general inflation and the avian flu that caused a shortage.

[@ForgetU]

@@bootsmith8016 You are right about going down drastically, but they have not gone down far enough. And they are going up in price.

[@ForgetU]

@@ron4501 Glad you were able to find eggs at a good price.

[@earfdae]

lol, that intro seemed soooooo dated.

[@souledgar]

Props for trying to pronounce the chinese dish, but ya know, you could just say "Tomato Fried Egg" which is its direct translation, instead of butchering the phrase lol, we don't care either way.

[@stocktonnash]

two of these three recipes are the worst things I’ve seen done to eggs. looks like barf

[@Lead_Foot]

Go back to making boxed mac and cheese.