Being from a "Knödel" (bread dumpling) culture in Germany and seeing both the Øllebrød and the Salatat Blankit made me think that an episode all about stale bread recipes from around the world might be interesting
Hmm... Yeah, a look at how a current recipe may have origins in history and where it may come from. Or conversely, a historical recipe and where a version of it may still be common in present day.
@@platypuspigeon3103 Hey hey! Awesome that you're open to learning more about your lineage! As you may know, Guyanese cuisine includes a lot of curry lol. My favorite dishes to eat are Guyanese-style "curry chicken" and our national dish known as "Pepperpot" (there's literally nothing else like it in the world). One of the most popular Guyanese food content creators in the community is a creator known as Metemgee. She can show you even more Guyanese cuisine and even has a cook book :). Good luck learning more, and I'm happy to offer more info as well.
Dane here. In my grandma's recipe for øllebrød the bread soaks in a lot more beer overnight. Traditionally we use hvidtøl, which is a very dark, but sweet kind of beer and our ryebread is also alot darker. She also added slices of fresh orange and a stick of cinnamon in the soaking, and cooking. We would often have øllebrød for dinner with the whipped cream and have the leftovers the next morning. Heated with cold milk on top. I still love it! You should also try Kærnemælkssuppe or in english, Buttermilk soup.
@@NullCreativityMusic Instead of the hvidtøl, you could use malt beer instead. Personally I just like the hvidtøl better. It's a very unique taste. And with not much alcohol. As kids we were allowed to drink hvidtøl at Christmas
To add we do have that super dark rye bread the kind much darker then berly used but unfortunately not all stores sell it and same for the beer it's only sood at selective liquor markets unless you are willing to pay the extra price to order off line@@LouiseLillith
This is also traditional dessert food in Estonia as well. But we also use very dark rye bread, made with dark mollases and dark beer (sometimes Christmas edition beer) and add raisins and cinnamon. Also there is a version with natural apple juice instead of beer.
Retired cook here... boiled eggs: Start in cold water or shells will crack. Bring to boil, reduce to low low, set timer for 10 min. When ready drain water only from pan and add appx 1" cold water, put on lid shake eggs gently cracking shells all around then dump into icy icy ice water. Let sit to cool then - peel the eggs over the bowl of ice water - dipping the eggs so the water helps release the shell. Works most of the time but sometimes you get those stubborn shells. Protip: stir your eggs while boiling to center the yolk. Great for deviled eggs.
I just cook them for the desired time (works with soft yolk as well). Plonk them in cold running water for 30 seconds and then just roll them over the counter and the shell just falls off.
Beryl, I’d love to see a video where you try out different egg-peeling methods shared by viewers and pick a favorite. I don’t care if someone else has done this; I’d love to see you do it!
Follow it up with a pickled egg episode.😂 Red beet eggs Amish style mustard eggs Maryland style old bay pickled eggs Ramen style eggs The Ole bar style white vinegar and sugar pickled eggs Dill pickled eggs
A cool idea for a video would be to have someone cook dishes from around the world for you, tasting them blindfolded and guessing where they're from/what the ingredients might be.
So, when Aditya (from Nepal) was explaining about chokha bread sandwich, I was genuinely so surprised because that's the definition of the regular sandwich that I've eaten since my childhood, here in India (Rajasthan)! Additionally, instead of crisping it in the pan, try making it in the toaster (with ghee, ofcourse!). We use a Toshiba toaster which makes these cute little triangular sandwiches. Love from India. ❤
I effin cheered at featuring the egg ball!! SOOO good!! Cassava wrapped around nearly anything and fried is an instant win. And the Chokha sandwich looks life-changing. I'm absolutely going to make this. It reminds me of a levelled-up stuffed paratha with only like 10% of the work. And I agree, amchoor is one of the greatest things!!
"We gotta lot of living (zesting) to do..." Bye Bye Birdie, sung by Ann-Margaret, Bobby Rydell & Jesse Pearson in the 1963 movie version💖🐦...didn't even need your hint - one of my ALL TIME favorite movies!!
I find steaming eggs and immediately putting them in ice water helps. I also pinch the ends after cracking to find the air pocket helps to get under the membrane. I then peel in the ice water. It's not 100% but it helped me out so much.
As a South African 🇿🇦 I will defend Rusks until I die! You just need to know how to enjoy it. There is a technique that we learn as children and even my picky eater kids love them. That is my TED talk. Thank you😂😂😂
@@Whimswirlas a American who is always looking to try new treats & tea's welp looks like I something to try out now and with your tips now I know what to do properly. Looks like I will add this what to do my son lol because I love introducing him to new treats, drinks and teas from around the world.. He is already well exposed to my mom's Colombian heritage and my dads Mexican American/Native American heritage via through me because I think its imporant to keep family traditions alive ALL WHILE keeping a open mind on exploring what other cultures offer since it's never good to keep ypirself closed off if that makes sense which I have taught my son this its crucial to know... 🌞🗺🤗
As usual, a lovely, warm-hearted video. Btw, when you make schnitzel, you dredge the meat in flour and then coat in the egg (and then roll in bread crumbs)
Please do more of these!! This was super fun to watch, and the recipes were so different. Seeing you completely surprised by the recipes was interesting, too. A real test of your skills, and you passed with many, many stars.
Use your insta pot for eggs! :) 5 minutes pressure, 5 minutes natural release, 5 minutes in ice water. They're so much easier to peel that the conventional method!
I agree that pressure cooking an egg makes it easier to peel... but I prefer the texture of 2 min egg and 13 (small) 14 min (medium) or 15 min (large) natural release.
Nothing fancy needed, when you are ready to peel the egg, start at the bottom, Crack a little of the shell off, then slide a spoon under the membrane and just pull it off! Works everytime. Love you Beryl!😊
Beryl, please look into German dark rye bread (like the Mestemacher packages) for these Scandi rye bread recipes. It is very different than the American rye - no caraway taste. You will enjoy the results even more!
Please do a boiled egg episode where you test some of the "easy peeling" tricks people have shared. Obviously, we would also expect some cool new recipes using the eggs you peel
In Iceland we have bread soup (wich really is a porridge) made with Icelandic ryebread (wich is sweet and cake like), malt drink, lemon and topped with cream. It´s served as desert and it´s super filling. You would need a nap after but. It´s very good.
Seriously, Bye Bye Birdie is the absolute best! No need for extra hints! Fond memories of watching a high school production with my grandmother. ❤️❤️ Just watch it, it’s amazing.
If you want another idea to make with stale bread (rolls, baguettes etc.) try making some german Semmelknödel. Really nice to mop up sauce or even if you have them left over you can cut them in slices and fry in the pan the next day
11:50 The final dip determines the outside texture. Flour, batter flour gives a matte exterior (think fried mushrooms). Ending with a liquid gives a smooth texture, as in a battered fish or onion rings.. Multiple layers give thicker coatings. A little corn starch or potato or tapioca starch gives extra crispness. Finishing with really lumpy flour that has been used for repeated dipping, gives chicken extra craggy crunchy bits.
Chef here 🙋🏼♀️ The trick to easy peeling hard boiled eggs is use old eggs. Really fresh eggs are impossible to peel. But older eggs have started breaking down, so the white doesn’t stick to the membrane of the shell. If you do have to peel fresh hard boiled eggs, crack the shell really well, get part of the shell going with your fingers, then use a spoon to go in between the membrane and the white. That being said, if you have farm fresh eggs, under a week old, make scrambled eggs, or sunny side up, or anything but hard boiled. They won’t peel for love or money.
I came here to say the same thing. If you know you are going to be making boiled eggs for any reason, buy a carton and just let it sit in the fridge for at least a week before using 😂
Not entirely true, I have chickens and I boil eggs laid the same day and they peel perfectly everytime. I think it has more to do with temperature. Eggs purchased from the store are already kind of old when compared to when they were laid.
For eggs that peel cleanly like 90% of the time, start with eggs straight from the fridge. Gently lower them into rapidly boiling water with a slotted spoon. Adjust heat so that the water is gently simmering and set your timer for the doneness you want. Hard boiled but not chalky is 10-12 min. When the time is up, immediately plunge eggs into ice bath. For eggs you want to eat cold, leave in ice bath for about 10 min. For warm eggs (like for topping ramen), a quick dunk in the ice water just until cool enough to handle is good. Peel under gently running water.
This is pretty much exactly how I do it, but my lazy ass keeps them at a boil, skips the ice bath, and just peels them under cold running water. Honestly I feel like the most important thing in peeling eggs is to crack the bottom first, and then make sure the water gets under the membrane.
In the years I've been watching your channel is a miracle that no one has told you to put a little vinegar in the water where you boil your eggs. It makes it easier to peel and it doesn't give it a vinegary taste.
I am definitely trying that mashed potato sandwich. The wrapped egg sounds great too and looks tasty. Pass on the beer rye breakfast, as I find beer to be an unappealing flavor, but I adore rye bread especially with those caraway seeds. Your channel is so much fun. Great choices Ms. Producer!
Similarly to the chokha bread, I would use my mums leftover spiced potato "curry" (think aloo masala/bombay potato style dish) and repurpose it into a grilled cheese! SO good
Love your videos, Beryl! Keep up the great work! Fresh eggs do not peel as easily or cleanly. When I know I'm going to be making something with lots of boiled eggs soon I will buy my eggs 1-2 weeks in advance.
People don't use mashed potatoes in sandwich is new to me 😅. It was the most basic lunch I would take to school, well never got more than half as my friends would take other and I had to eat theirs well happy days.
things that have helped me, eggs peel way easier when they are warm so try to cool down the egg to the point where you can handle them. start by cracking from the bottom where there is air pocket thay will give you a nice opening to peel further when there is no easy way out, use a spoon that has thin edges and use that to peel.
It was just a silly little moment but I love that you knocked your head first when you went to knock wood because I do that all that time too. One time I had jury duty and while we waited out in the hallway I did that after saying something and I got the weirdest looks! I explained it's a habit since I may not have wood nearby but I always have my head with me.
I've never made a mashed potato sandwich before, but I have made a potato salad sandwich a couple of times. Also, I have had potato chips and French fries on sandwiches that also had meat in them before.
It was the wrong type of beer for øllebrød, and that makes a lot of difference taste wise. In Denmark we use a type of beer called hvidtøl. Though the name translates to whitebeer it is actually very dark with a malty and sweet taste. It is low in alcohol usually under 2% ABV. Also Danish rye bread makes it much better - the bread used in the video was too light in color.
Using Duvel (Belgian bitter highly hopped VERY strong beer 9% alcohol) amazed me a bit for using it in a Danish dish. I am proud of this Belgian beer but not for making porridge!
@@Dutchbelg3 Belgian beer is good and even a Danish Carlsberg would be wrong in this dish. I think a Guinness would work for øllebrød, if you lower the amount of beer and then add more water and a little ekstra sugar
I Think vitamalz from Germany would work aswell. But this was not øllebrød at all. It needs a remake tbh. Also we had it with æggesnaps (eggyolks and sugar beaten till pale yellow) aswell as whipped cream when i was a kid.
24:56 The key to peeling the shell from eggs is to *start at the bottom of the wide end where there is an air pocket*, crack there and peel a strip to the other end. Peel under a gentle stream of water or peel in a bowl of water, the water will help with peeling by capillary action.
I never buy tuna in oil, but I love sardines. Something I made recently with sardines actually used the oil to saute tomatoes and then scrambled eggs with the tomatoes. I warmed the sardines a little and had it with some bread. It was surprisingly good. My elderly cat (she's a month from 16) lost it and stole my food because I used smoked sardines, which are her favorite food.
I have tried so many tricks to peeling boiled eggs and none of them worked for me until I tried adding vinegar to the boil water. That really made peeling significantly easier.
I took my hubby there for his Birthday and he loved it! He does not eat fish and still had so many options to choose from. He wants to go back again. Thanks for the review!
My egg peeling method. Put the cooked eggs in ice water, stir with your hand, as soon as you can stand it start cracking the shells, bonk each end then roll the middle then throw it back in the ice water. Peel them in the water and use it to float away the shells. There is something magical about bonking the egg ends, and water makes the cooked white slippery so you can slide a finger between the layers.
I know the tune! Bye Bye Birdie. I saw it when it premiered on broadway when I was a little girl with Chita Rivera and Dick Van Dyck. I'm an old lady now, but it's always been one of my fav's. LOVE your videos Beryl!❤
I bet that Nepalese mashed potato sandwich would be really good in a tortilla too, cooked like a quesadilla (I'm thinking less bread/starch would make for a better ratio) but this was a revelation for me too Beryl, nice find!
I use a spoon to peel boiled eggs. Use the handle to crack the egg shell, peel off just enough to slide the bowl of the spoon between the shell and the egg, pop off a large piece of shell at a time.
For peeling boiled eggs, use a spoon! Crack the eggshell a little and lightly run the spoon under the eggshell to seperate the shell from the egg. Saw this on TikTok and 🤯
This is the best way to peel an egg. As a chef and used to have to peel 50-60 soft boiled ( very fragile 4min 30sec cooked ) eggs per day, I guarantee this is the best method🥚😊
You should try the beer bread pudding with something like Newcastle brown ale, that has a maltier flavour, and less character from the yeast. I think it would marry in with the rye bread in a less discordant way.
I find with boiled eggs, crack on a table the whole way around and then put the eggs under water while you peel. The membrane between the shell and the egg gets water between it and comes off easier😊 learned this while working in a kitchen shelling boiled quail eggs. Hope it works for you!
Egg peeler of the family here! Get a thumbtack or pushpin, poke a tiny hole in the bottom (rounded part not tip) of the egg. Then stick eggs in boiling water, lower heat down to simmer. Cook eggs anywhere between 7-10 minutes (Depends on how small or big the egg is, also depends on whether you want runny egg yolk or not). Then shock the eggs in ice water until eggs are cool. Crack the eggs a little with back of spoon, stick back in ice water for couple of min, then start peeling! Works every time for me :)
Beryl...water always wins, run the water from the tap, start peeling the egg under the running water and let it help peel the shell from the egg. The water helps slip the membrane between the shell and egg off the egg itself. I usually STEAM my hard cooked eggs as steam is hotter than boiling water and is a more gentle heat, with less jossling, that surrounds the egg. A steamer basket with a handle makes it safe and easy to remove them from the pan, and for me 15 minutes in the steam should suffice.
The flour and then egg dip is traditionally used in Korean cooking - try it with fish or chicken pieces and small meat patties. It's really good and somehow 'stretches' the protein while stopping it from drying out without the oiliness of the usual crumbs. Less mess as well! Evidently it's a technique in Persian cooking too. Good food units the world!! Your producer is lovely Beryl - its great seeing you but it was nice to see your other supporting cast member in addition to your cute fluffy sidekick. Cheers from Oz!!
Hi Beryl, Love all your shows and I learn so much. Thanks! The best way I have found to peeling hard boiled eggs is to peel them under running water. Try it and see if that works for you.
I’m curious about the Øllebrød. I think I might try it with a cider. But then that makes me want to add raisins. Not sure if it’ll count as øllebrød anymore…
Someone already mentioned French toast/"pain perdu" for stale bread but you can also make bread pudding! Maybe with milk and eggs if you're not feeling like the Danish recipe with beer aha.
Hi Beryl if you get a hard boiled egg you can't peel easily, use a spoon's curve to get between the egg and the shell. The shell will lift up off the egg, easy peasy!
If you like the øllebrød you need to try Capirotada. Mexican bread pudding usually eaten during lent. It's mostly sweet but does have a salty savory cheese added for contrast. You can jazz it up many ways, but our family just does raisins and queso cotija. Sometimes nuts like almond slivers or walnuts. Seriously, I'm not even Catholic anymore but look forward to lent for this reason 😜😬
Duvel is such a tasty beer, but it reminds me of a very drunken night when I was in my 20s when a friend and I shared (I think it was) just one bottle, and literally had to pour ourselves in a cab because we didn't trust taking the subway back home! I have a sort of running porridge-challenge so I may have to try this!
Dip the boiled eggs with the shell in ice cold water. Then tap it on the counter and roll it gently with your palm. The white of the eggs has this thin layer that sticks with the shell and comes out neatly as a whole. Always works for me!
We had mandazi in Uganda, where the people we stayed with just called them “mandaz.” They told us they were only made with green oranges, and I’ve been wanting to make them here in the US but haven’t been able to without the green oranges! Excited to try the Kenyan version with lemon.
I tap both ends of the egg, and give it a gentle roll lengthwise. The key is to use the side of your thumb to peel, starting on the flat end. It pushes the shell off instead of picking at it. It's all easier if the eggs are wet. I always peel them straight from the cold water and dip them in it afterwards to clean the last of the shells.
My hack for boiling eggs is to poke a small hole in the wide end of the egg first. Then you can start them off in cold water if you like. But I bring the water up to the boil & put the lid on the pan & take the pan off the heat. 4-5 minutes for soft yolks, 5-6 minutes for jammy yolks or 10 minutes for hard cooked. Since I don’t have a freezer with an ice maker, I put a metal bowl with water into my freezer about 20-30 minutes before I poke the hole on the eggshell. Then by the time, I’m ready to drain the hot water my cold water is almost frozen. It might have a light skim of ice on the top. I sometimes will slosh the drained eggs in the pan before putting them into the cold water. I let them cool down completely before trying to peel them. They should peel very easily this way
Hey Beryl! I used to have a hell of a time peeling hard-cooked eggs too, but I recently discovered a new method that (so far) seems to be very reliable: don't boil them ... STEAM them! Yes, believe it or not, you can cook eggs with steam! Put them in a steamer basket with a lid on top of a pot of boiling water, and steam them for 15 minutes. When they are done, immediately move them into a pot of tap-cold water (ice water isn't necessary) for TWO MINUTES, no more. You just want them cool enough to handle, but not so cold that the inner membrane cements itself to the shell and makes it impossible to remove, which seems to be the problem you're having. After two minutes in the cold water, tap them on the counter to crack the shells all the way around, and the shells should almost fall off! I've made them this way several times now, and I haven't lost an egg yet! Good luck!
