Drunken Squirrl Eggs - Recipe - #short
#shorts #eggs
Full Recipe Video:
Backstory:
Sometimes drunk cooking leads to tasty results. On May 15th, 2021 I sponsored an episode of the podcast Bottom Of The Barrel. In celebration of the launch of my YouTube channel and sponsoring that episode, I had quite a few Botanist Gins on the rocks. As is usually the case, happy drunk time leads to late-night cravings. My drunk cooking sessions usually end up with all kinds of random ingredients thrown together. In this case, I kinda smashed together some Indian flavors with toasted whole coriander and cumin and some Asian flavors with fish sauce, mirin, rice vinegar, and sesame oil. The recipe reads like a bit of a monstrosity but trust me and give this a try. It was so good in my inebriated state that I had to remake it in the morning to check and be sure that I hadn't overhyped it. The eggs are intensely savory with a hint of sweetness from the mirin and a soft but fully cooked texture from the addition of all the liquids. As you chew you will get crunchy texture and bursts of toasted seed flavors from the fried coriander and cumin.
Full Written Recipe:
Ingredients:
3 large eggs
1 tbsp frying oil of choice
1/2 tsp coriander seed
1/2 tsp cumin seed
1 tbsp unsalted butter
1/2 tsp fish sauce
1 tsp rice vinegar
1 tsp mirin
1/2 tsp Worcestershire sauce (couple dashes)
1/2 tsp sesame oil
1/8 tsp garlic powder (couple shakes)
1/8 tsp onion powder (couple shakes)
black pepper, fresh cracked, to taste
salt, to taste
Optional:
2 tbsp creme fraiche/sour cream/yogurt
thinly sliced scallions/green onions or chives
Method:
1. In a medium bowl crack 3 eggs. Add fish sauce, vinegar, mirin, Worcestershire sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Be careful with the added salt here as fish sauce is fairly salty already.
2. Whisk eggs until no streaks of white remain and all seasonings are well incorporated.
3. Heat a medium non-stick saute pan over medium heat. Add your oil.
4. Once the oil is hot and shimmering add the coriander seed and cumin seed.
5. Fry until beginning to brown. Add butter.
6. Continue to cook until the desired level of roasty toasty smells has been achieved.
7. Drop in the eggs and immediately begin moving the eggs constantly with a silicone spatula to create curds.
8. Cook until desired firmness has been reached. The eggs will look way too watery initially but don't panic just cook on medium until enough liquid has cooked out to make you happy.
9. Remove from heat and serve.
Optional:
Top with creme fraiche/sour cream/yogurt and thinly sliced scallions/chives.
Ready for more Squirrl? Try out some of these playlists!
Food and Philanthropy ( aka Cause) Videos:
Recipe Videos:
Cocktail Videos:
Shorts:
This video was shot on a GoPro Hero 7 using a SNAP Mount on the bottom of my microwave giving a great overhead shot of my cooking surface. SNAP Mounts are fantastic tools for some really interesting camera placement ideas. Check them out below. They can also be found on Amazon if you are looking to pick one up. This is not sponsored I just like the product.
Squirrl Socials:
Snapmounts:
snapmounts.com
Jessee Maloney
IG:
Website: artschooldropout.net
醉雞蛋 味道真是醉了
點火後要持續的慢慢攪拌,不然容易滅火
做這個醉雞蛋就是圖個新鮮,味道是嚐一口,再也不想吃了????
????NO FAIL Drunken Clams in Steamed Eggs at home by a HK TV chef (醉蜆蒸蛋)
????????Let's make Drunken Clams in Steamed Eggs!
This is one of my favorite steam eggs recipe.
This dish isn't just tasty; it's perfect for special occasions or a great family meal!
????️ Subscribe, and ring the bell for more awesome recipes. Share it with your friends and let us know your favorite part in the comments!
------
????Ingredients:
100-150g Live clams in shells
30-50g clam meat (from frozen)
30g Onions, finely diced
20-30g spring onions (scallions), chopped
1 teaspoon cooking oil (I use grapeseed)
50-70ml sake (or chinese rice wine or Shaoxing wine)
20ml First Draw light soy sauce (I use Lee Kum Kee
Approximately 100-150ml water
2 eggs (approximately 100g)
Method:
Heat some oil in a pan (not a nonstick pan) on medium heat. Then cool the onions and spring onions. Add the clams and the clam meat. Add the Sake (or rice wine) and put the lid on the pan.
When the clams open, turn off the heat and then separate the liquid from the clams using a fine mesh sieve (colander).
Add light soy sauce to the liquid and top up the liquid with room temperature water until 300ml. Beat two large eggs and incorporate it into the liquid. Make sure you don’t frost the mixture. If you have time, rest the egg mixture in the fridge for 30 minutes.
Arrange the clams and onions in a deep dish.
Pour hot water into your steamer and place the dish in the steamer.
Pour the egg mixture into the dish through a fine mesh sieve. Take out or pop some of the bubbles.
Cover the lid.
Bring to a full steam on high heat. When the you see the team, then down the heat to low and steam for 10-12 minutes. Turn off the heat and keep inside the steam for another 5 minutes.
Enjoy with steamed rice !
------
Equipment I use:
Electric Kettle: Gemini -
IH Hob: Gemini -
Rice Cooker: Gemini -
Non non-stick pan: LC buffet
------
????️Chapters:
00:00 - Intro
00:06 - Why do I use onions
00:16 - What pan should you use for this dish
00:30 - Cooking the clams
01:12 - How to spend less to make this dish
01:44 - Types of wine to get the clams drunk
02:10 - Figure out the ratio of eggs to clam soup
02:34 - Pro-tip to make the steamed eggs more tasty
03:26 - Best container to steam eggs in
03:41 - Steam the eggs
05:00 - Turn off the heat but keep cooking it inside the steamer
05:06 - How to tell if eggs are cooked to the right degree
05:18 - Plating
------
???? Explore more:
No fail Pineapple Bun from when I was a kid➡️
HK style Swiss Chicken Wings Noodles➡️
Reduced oil Flat Rice Noodles with Cognac Beef➡️
Hakka Style Stuffed Tofu with XO sauce➡️
Chinese Overlord Chicken➡️
Cut Steamed Chicken the Chinese Way➡️
Typhoon Shelter Chicken Wings➡️
Yeung Chow Fried Rice➡️
------
Socials:
【醉香溏心蛋及鮑魚】Drunken Soft Boiled Eggs and Abalone
DeliFans教你製作一道「醉香溏心蛋及鮑魚」, 做法簡單而賣相精緻.
2款食材主角「日本緋紅美味啡蛋」及「佳饌急凍鮑魚」於DeliFans 分店及網店均可選購.
下載詳細「醉香溏心蛋及鮑魚」食譜:
分店資料
????九龍店:
地址: 新蒲崗大有街36號華興工業大廈地下E8舖
(鑽石山地鐵站A2出口)
電話: 2322 2933
營業時間: 10:30 am - 7:00 pm (星期一至六)/10:30 am - 6:00 pm (星期日及公眾假期)
????香港店:
地址: 堅尼地城爹核士街9號C地鋪
(堅尼地城地鐵站C出口)
電話: 2363 7373
營業時間: 11:00 am - 8:00 pm (星期一至六)/ 11:00 am - 6:00 pm (星期日及公眾假期)
網店: delifans.com.hk
(訂購滿$800即享免費送貨服務)
【Drunken Soft Boiled Eggs and Abalone】
Watch the video and you can learn cook an easy-making dish, “Drunken Soft Boiled Eggs and Abalone” with nice presentation.
Two of main ingredients, Japanese Miyazaki Crimson Brown Eggs and Sea Gorgerous Frozen Superior Abalone, are available at DeliFans shops and eshop.
Let’s watch the video and click the link to get the detailed recipe:
DeliFans Branches:
????Kowloon Shop:
Address: E8, G/F, Wah Hing Industrial Mansions, No. 36 Tai Yau Street, San Po Kong, Kln, HK (Diamond Hill MTR Station Exit A2)
Tel: 2322 2933
Business Hour: 10:30 am - 7:00 pm (Mon-Sat)/10:30 am - 6:00 pm (Sun & Public Holidays)
????Hong Kong Island Shop:
Address: C, G/F , No. 9 Davis Street, Kennedy Town, HK (Kennedy Town MTR Station Exit C)
Tel: 2363 7373
Business Hour: 11:00 am - 8:00 pm (Mon-Sat)/11:00am-6:00pm(Sun & Public Holidays)
Eshop: delifans.com.hk
(Free Delivery Service for Ordering over $800)
#DeliFans #一站式高級食品專門店 #環球搜羅優質食材
#Onestopshoppinggourmetshop #globalsourcingqualityfood #topqualityfood #Homecooking #MAFFeast #MAFOffer*
How To Make Chinese Tea Eggs While Drunk
The BEST way to eat eggs. Ever. Also one of the most popular snacks in China- chinese tea eggs, or, cha ji dan/cha dan/茶鸡蛋 Let's get drunk and find out how to make chinese tea eggs.
RECIPE AND GEAR LIST BELOW!
Subscribe! -
Facebook -
Instagram -
Twitter -
RECIPE
Ingredients
- 1 dozen eggs
-1 cinnamon stick
- 2 whole star anise
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce (or just light)
- 2 strips orange peel
- 1 tsp sugar
- 1 tsp Szechuan peppercorn, or black peppercorn if you don't have that
-2 tbsp of tea- black, green, or oolong
Instructions
-Soft boil your eggs- boil enough water to cover the eggs by one inch, then lower your eggs very gently into the boiling water. Boil for three minutes if you want that marbles look and are planning on leaving the egg shell on, otherwise boil for five minutes, then put under icy or cold water until cool to the touch.
-Tap the eggshell gently but firmly with a metal spoon to crack the eggshell just enough, all around the egg. If you don't really care about that, take the eggshell off completely, which will result in a brownish final product and more flavor, I find.
-Add your eggs back into the pot, add enough water to just cover the eggs, then add all the other ingredients.
-Bring this mixture to a boil, then set to low, cover, and simmer for 40 minutes. If you don't want the shells on and would rather the eggs absorb more of the flavor, at the cost of the marbling, then peel the tea eggs now under cold running water.
-Dump entire contents of pot into a container with a lid, then steep for 3 hours, or overnight.
-Enjoy your chinese tea eggs in a sandwich, or for breakfast, really, anything. Always store your tea eggs in the broth with ALL the stuff in it- tea bags, cinnamon, orange peels, peppers and all.
MY GEAR (contains affiliate links, I may get a small commission if you purchase something using a link here, but doesn't cost you any extra. So use 'em to your heart's content!)
KNIFE:
Victorinox Fibrox Pro 8 Chef Knife
HONING ROD:
WinWare Stainless Steel Sharpening Steel
CUTTING BOARD:
Chef Remi Hardwood Cutting Board
SAUTE PAN:
T-Fal Professional 12.5 Fry Pan
WOK:
The wok I currently use was a gift to me, if you're really looking for one go to an Asian market and get a cheap carbon steel flat bottom wok TBH. If you don't have access to an Asian market, try Joyce Chen's carbon steel wok off Amazon:
MEASURING CUP:
OXO Good Grips 2-Cup Measuring Cup
CAMERA:
Canon Rebel T6i
TRIPOD:
AmazonBasics 60-inch Lightweight Tripod,
AmazonBasics 50-inch Lightweight Tripod + Bag
LIGHTING:
ESDDI 20x28 800W Softbox Photography Lighting Kit 2 pcs
MICROPHONE:
PowerDeWise Professional Lavalier Lapel Microphone
Korean Marinated Eggs - Mayak Gyeran (EASY & ADDICTING!)
Get your rice ready because these delicious, garlicky, and savory Korean Marinated Eggs will be your go-to side dish for breakfast, lunch, and dinner! If you never tried Korean Marinated Eggs - Mayak Gyeran, you are seriously missing out. The egg yolk is gooey and soft on the inside, while the egg is marinated in a savory, spicy, and sweet sauce that pairs perfectly with a hot bowl of rice! Mayak Gyeran is easy and affordable to make, and I promise you will love it too!
FULL RECIPE: