I Tested the Most Viral Egg Recipes of All Time- Cloud Eggs, Omurice, Spiral Omelette, Eggs en Cocot 

The spiral omelette needs at least 3 eggs and low heat so that just the thinnest layer at the bottom of the eggs gets cooked when they hit the pan.

Can we just appreciate the fact that David consistently takes a food he likes and comes out resenting it after 100 trials for us 😭

For the omurice, I started making this a couple months ago and found a quick version of the demi glace. Is it as good as the one made by cooking for hours? Probably not, but it's damn good for something that comes together in about 15 minutes for this recipe as the sauce just really makes the dish. Here's the recipe below. Demi glace 2 tbs butter 2 tbs flour 1 tbs worsteshire 1 tbs honey 2 tbs ketchup 2 tbs oyster sauce or soy sauce 1.5 C beef broth Preheat a pan and add the butter and flour. Cook over medium to medium high heat until the liquid turns nutty brown (careful not to burn). Stir occasionally. Reduce the heat to low. Pour the liquids in and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.

The tornado omelette takes a lot of practice. I spent a lot of time on it during the pandemic (not like I had much else to do). Things I learned that are very important when trying to master it: 1. Use good quality eggs. When you beat them ensure they are well incorporated. 2. Use a good non-stick pan (even then I would use a bit of oil as you want it to be practically friction-less) 3. Having the pan at the right temp is essential, you don't want the pan to be too hot or the egg will cook too fast and you won't be able to twirl it. You also don't want it to be too low for a similar reason. Every bodies stove is a little different, you need to find what works best for the stove you are using 4. getting the right action between twirling the egg and turning the pan. This just takes practice, but you need to synchronize the actions just right. 5. Knowing when to stop. You want the egg to be a bit runny when you plate it. It will keep cooking once it's off the heat and it will set. If you cook it too long it will toughen up and be prone to breaking apart. When you get it right the texture is incredible, very light and silky. I don't blame you for not being able to do this on your first try, it took me a week or two of trying it everyday and obsessively watching videos to try and learn the technique. Well done for giving it a go though!

Imo I think everyone should revisit the foods they don’t like at least once every few years. A lot of the foods I disliked growing up I’ve learned to enjoy in my 20s

This is _eggs-actly_ the thing people need to watch for an Easter special. The perfect thing to _crack open_ our inner culinary skill. What an _egg-ceptional_ piece of entertainment. I must say, that was an _eggs-cellent_ recipe by Gordon...needs some lamb sauce in order for it to be the chef's kiss though

If it's any consolation, watching you get frustrated cooking simple looking things and failing over and over is extremely relieving to watch. It's not often you get to see other people's frustrations and failed attempts behind the scenes, and it personally makes me laugh out loud because I relate really hard.

I used to dislike tomatoes too and still do in their raw form. But my mother makes a delicious dish requiring no heating: Take raw tomatoes and clean them, chop them into medium slices and place them flat on a plate in layers. For each layer you lightly salt and pepper them and adds finely chopped red onion or chives. Drizzle some olive oil over and you're done. Delicious as sidedish to any meal.

David, the tornado egg is made when you heat the pan to a very high heat so the bottom cooks but the top stays raw so you can grab it and turn it.

Future tip I learned while trying to make rolled eggs. instead of a non stick pan if you get a stainless steel pan and blast it on high for a few minutes before setting the heat to low letting it cool slightly and rubbing in some oil so it doesnt burn you can easily make eggs in the pan without it ever threatening to burn.

I start watching David since buzzfeed test because for me (a 30 something housewife) it was so funny how silly his cooking mistakes was XD He was a baby in the kitchen back in those days... well, this video feels like the good old videos XD

Oh wow, so this is what it's like huh? Not sure I'll remember to get on RU-vid at 1:30am next time I am drunk but fingers crossed. I like being this early 😅

I was hoping that speck of Gordon's omelette would still be stuck to the end of the vid 😂

Your channel is a life saver for me. I'm currently in college, preparing to go to university, and I am slowly but surely practising my culinary skills in time for university.

I have always been curious about the cloud egg....thanks for testing that out for me!

The tornado one isn't as simple as that. Also try on a smaller pan perhaps? Also heat control is essential. You also need to pull up the egg a little bit I think. The egg solidifies right at the center but should still be runny on the side. I don't know how in your eyes it looked simple, but to me, it instantly looked extremely hard. There's a lot of technique that is obvious to see exists. You can't keep it at low flame because all the egg will solidify at once. High flame is risky cuz you know obv. And I know it's defenitely out of my league. Had a bit of trouble trying to make omurice but unfortunately the eggs just firmed up from the remaining heat and became a soft fancy omelette. Glad to see that atleast your omurice worked tho.

There are a few videos to make "egg paper" the trick is to really heat the pan and then cook the egg off heat. The ones I've seen they cut it up in strips to make pretty "confetti" like decoration for the top of other foods.

Chef John's cloud egg came out pretty good. Tasty just isn't it dude. You're beyond them.

I felt the way you do about tomatoes for years. And I was recently converted because of salt. A slice or a halved cherry with a sprinkle of kosher or flakey… really changed my mind. Super delicious

Hey, if you at some point bring yourself to try the tornado eggs again, try getting your pan/oil to a (much) higher temp before you pour 'em in. Be ready to take off like a shot - confidently - with those chopsticks. You'll have your thin, cooked layer at the bottom of the pan almost immediately. Lower temp very slightly (and quickly) if necessary, draw chopsticks into the center quickly, and pivot the pan quickly. Once you've got it right, practice it that way to gain confidence, then go forth and conquer :)

i always look forward to your tests/comparisons! 💕

There is a classic French recipe where you scramble a dozen eggs and two sticks of butter in a bowl put into very hot water - stir slowly for about half an hour. Add chopped truffles.

“As flimsy as a David dobrik apology” 💀💀 I cannot cope with you sir

I’m the same way with tomato. I enjoy virtually every sauce, condiment, etc that contain tomatoes but no raw tomatoes on any of my food. It completely ruins a bite.

David taking "Egg on the face" quite literally!

Love this. Thank you David for always put in your best :) as the summer is approaching, how about trying some ice-cream recipes or drinks. That's just my recommendation but anything you do will turn out great, cannot wait for upcoming videos

I feel like the egg envelope and spiral eggs (and kind of the cloud eggs) are just gimmicky anyway - like you said yourself, it was kind of a pointless taste test when they haven't really done anything for it to taste any different to a normal fried/scrambled egg. would love to see the internets best/most hyped chocolate recipes, cookie recipes, rice recipes, miso recipes (sweet and savoury! miso brown butter cookies are incredible), peanut butter recipes (sweet and savoury), tahini recipes (s+s), sandwiches, potato recipes, tiramisu recipes, sushi recipes (eg the sushi "burrito", sushi version of the tiktok wrap etc)

I have a sort of bucket list of foods to try out and cooked quite a few in 2020. My mom loved the cloud eggs. I also poached some in a sort of cherry tomato hash thing. She really loved those. I am the same way about tomatoes as you are. 😂🍅

ah yes, the egg puns. Loved the video!

I have wanted to make a couple of these. I’m so glad I watched you because I would have hated those cloud eggs. Thanks for taking the hit for me lol

I view eggs about the same way you view cream cheese, David. I can (barely) tolerate fully cooked eggs as a component of other foods, but even the smallest trace of undercooked egg in any dish renders it completely inedible. Homemade mayonnaise is a hard pass. That said, I know that I am alone in this aversion, so I watch videos about cooking eggs in case I am ever called upon to prepare something outside my comfort zone for someone else.

Love this video concept!

The fact that you despise whole tomatoes as much as myself made me feel like I've met a long lost kindred spirit!! Lmao instant subscript. Plus dope video and your hair is beautiful!!

Jacques Pepin was doing ouef en cocotte like 30 years ago.

Thank you for not giving up! I saw your story and I was waiting on this video

Looks like you beat Bon Appétit by 3 whole days! I just watched Chris Morocco attempting the Omurice and wouldn't have recognized it had it not been for your video.

Chefs are tested on their egg cookery, because of all the pitfalls you experienced. As you said, something deceptively simple like eggs takes incredible skill to master; but I now want to try a couple of these, so thanks!!

Uhhhh new ingredient! best short ribs recipes!

You can try cilbir(çılbır) if you want a different egg recipe. Poached eggs with garlic and herb yogurt and on top of that browned chili butter.

Honestly I don’t know why people are sleeping on David !! Should be atleast at 1 million subs by now

Loved watching this video😊

The video we all needed but didn’t know we needed. Ty sir

Batter and fry the egg envelopes. I saw someone deep fry scrambled eggs and it thought it would be over cooked. I think this would be perfect for that technique.

Been making my eggs like Gordon Ramsay for breakfast most everyday for the past few years. So delicious and never get tired of them

I haven't been watching this channel for a while but damn, my man looks like Ninja now.

I would love to see you rank your best dishes you've made on the channel

I remember I used to watch you in high school I’m so proud of you man

Props to you man you kicked ass on all these recipes

Where do penguins keep all of their chilled eggs? Inside of an egg-loo.

The Ramsey eggs are honestly really good They cook perfect

This was an egg-celent video, thanks David!

It's a shame that some of the recipe didn't work so well because visually they look stunning.

Amazing as always David, if you want to revisit the tornado omelette chef steps recently did a video on them.

The way he got frustrated over the egg envelope was so funny😅

I love how consise and realistic David keeps these videos.

What do you call 2 eggs living together? _Coeggsistence_ Obviously, the best egg recipe would be with a golden egg. It is unfortunate Willy Wonka and Veruca Salt are the only ones who have them.

Good morning David! Happy you were able to upload this ☺️ P.S: I was cracking up about that piece of egg that got stuck on your chin with the Ramsey breakfast 😂

Great video- I’ve been wanting to make the eggs en cocotte for way too long and this was the nudge I needed to make them this week. Video ideas- burritos, I know the Sortedfood paella burrito started a international kerfuffle Or Vegan versions of everyday food, once again suggesting a Sortedfood recipe as their KFC zinger (vegan) is one of the tastiest things I’ve ever made.

Yeah who knew after years of trying hard recipes that an egg envelope will make our man snap

For the spiral try pre-salting your eggs and leaving them for a few minutes before cooking. According to kenji, this pops son globules within the egg and makes them a lot runnier and uniform. Also low heat and less eggs (2 looked ok) to get thin layers of cooked egg.

%100 with you on the tomato thing. ,. also I feel like eggs sales pitch should be Eggs - "Don't think about them too much"

Omg you got the omerice so close, congratulations 🎉🎉

Great video!

Just when I was already starving here comes David Seymour to make me even hungrier

I’m sat here watching him get the tomatoes and is cooking them, I’m still waiting for him to say something, he’s only half way through making it but if he eats them I’ll know it’s a fake David Edit : HE ATE THE TOMATO !!!

Ya know, I'm 28 and have been home cooking since I was 12 and also a baker and professional cake decorator...people find it shocking when I tell them that I suck at boiling eggs..can never get the white fully firm!

Really enjoyed this video! It was egg-cellent haha

I was hoping to see you try salt cured egg yolks! Nick DiGiovanni is the only one I have ever seen do it... I know it takes some time, but it would be so interesting to see your take on it! This was such a great video, and a good idea for a series :)

Omurice looks so delicious and delectable.

tornado eggs need some cornstarch to hold together

I don’t have IG or Twitter or any other social media so I have to post my suggestions here. David, I want you to look at the soups from Elephants Deli in Portland. Tomato Orange and Momma Leone’s Chicken. The recipes are online and both soups are insanely good. You will be a hero to all of your subs by making them. These will not let you down.

Seeing David mald over eggs is peak entertainment

Just made the eggs en cocotte and omggg it’s sooo good 😭 it’s a tiny bit salty but definitely my fault tho lol. I really recommend you guys making it at least once!

Heard someone say the more posh you are the more gloopy you like your eggs. Needless to say, I don't like gloopy eggs, I couldn't eat any of these recipes...

The egg envelope thing is just something I do WHEN the yolk cracks

As a chef, eggs are really tough. There is a reason that was the classic job interview for a French kitchen. You had to make an omelet.

I would recommend using farm fresh eggs, as in like the day the eggs are lay or like a few days after. The egg’s consistency should be a lot stronger and able to handle heat better.

“None of these are too labor intensive, so we should have a fun and lighthearted day ahead of us…” F

Oil the bowl that you hold the yolks in and it will stop breaking when you dump it.

The next time you end up with a bunch of excess scrambled eggs (seems like an occupational hazard) you can use them to make breakfast burritos, wrap in parchment/foil and freeze!

Food ingredients to try next time: potatoes, cheese, bread, apples….

Enjoyed this one, hard to beat a simply prepared egg. The Eggs in Pots recipe from Rachel Khoo cir. about 10 years ago was the beginning of my watching recipes on youtube, and the Little Paris Kitchen has held up among favorites. She adds a pinch of nutmeg which is really a nice touch, no garlic, firmer cook, almost like a custard.

tornado omlette u gotta add some cornstarch to the egg and high heat + fast motion to get it to spiral

How was the 1 ingredient egg envelope recipe sooo hard 😂🤣 it was only the egg🍳

eggcellent video david

It's another cost after many you've already had, but would HIGHLY recommend a better nonstick pan. An anodized one and not the ceramic for egg products makes such a difference. Oxo Good Grips is solid, but you could go slightly more or less expensive too. Once the coating starts to scrape it is absolutely time to replace it.

Husky Hipster Easter Bunny - it's a mood

He is the most underrated RU-vidr lol the way he dejectedly says "eggs... and rice" at the end had me dead

You’ve really come out of your shell with this eggstra special show. I hope you have something just as egg-cellent prepared for all us peeps to watch next time. Keep up the good work showing us what recipes are fair or fowl.

Lower heat for the spiral egg and twirl it faster!!

David you're so funny, i'm laughing out loud

Missed opportunity to call us your holiday marshmallow peeps

You're doing the Lord's work man. Love you and your content!

I think Gordon's scrambled eggs seem too runny. For me, scrambled eggs are light and fluffy

david seymour you are such a comfort character

Id love if this was a series!

Pls keep showing the struggles and behind the scenes like you did for the egg envelope!!

for the tornado eggs you could prolly turn down the heat so the layer of egg isn't as thick making it easier to spin around :)

Making tornado egga require very low heat. Looks like your pan is too hot that the egg sets immediately.

i agree with the point about tomato's i also hate them whole if they are halved in a salad then its ok bit whole and hot