You realize you usually have to buy ingredients to make food, right? Unless you have a farm and grow all of your fruits, vegetables, and meat you would usually have to buy ingredients at some point to avoid starving
Idk the recipe seemed simple enough to me. I have every ingredient currently in my fridge, aside from the birds eye chili. It probably depends on what kind of food you normally cook and where you live, but most of my friend group would find this recipe to be simple and accessible.
@@eg-drawyou know what's easy? regular boiled eggs, regular fried eggs, chicken, pork, toast, a bowl of cereal, going to mcdonald's. this definitely isn't hard but for the average home cook or college student, this is not easy compared to the alternatives.
@@canesugar911that’s like saying building a house is easy; there’s no substance. Why do this when you can just fry an egg, mix some sauces, and eat it with rice?
Soy sauce is not strictly a Japanese ingredient, Korean use it, Vietnamese use it, Filipino use it, Chinese use it,... It should be considered to a Asian ingredient instead of Japanese.
@@kataisaki505true, but mirin is characteristically Japanese. Gochujang is also from korea. The dish itself maybe tasty, but i think a food 'influencer' should correctly name an ingredient's origin as to not misled people
You know you can mess around with the sauce right? :D Anything you would put on fried chicken wings, will go good on this. Imagine, fry the eggs, then coat them with garlic parm, or even cajun seasoning :D
Gochujang mirin soysauce have YEARS of shelf life. I highly recommend to buy for about 20 bucks max for incredible flavor for a very very long time. Just slap them on anything
Soy Sauce - Originated in China. Mirin - Japan. Rice Vinegar - China. Gochujang - Korea. China - 2 Japan - 1 Korea - 1 Oh, and this style of eggs itself originated in China. Really bizarre concept that people from one country can use stuff from another country to make new stuff, I know.
Is this an actual recipe from China or another recipe from America just labelled Chinese? If the first one, then is gochujang and mirin used when it's made in China?
@@iagreewithyou3478 Good point, and a very valid question. It's an American take on Chinese food styles, but that doesn't eliminate the origins of the original. Also, plenty of dishes from one country share ingredients that come from another. Food history works that way.
As an Asian living in an Asian household not having half these ingredients is a death sentence Also apparently there’s a war in the comments that’s cool
@@tetsuo964just curious, are those asians that you mentioned, they really don't have things at least like: garlic, chili, vinegar,and soy sauce? I mean gochujang and mirin (and maybe soy sauce) are maybe difficult to get, but the rest?😅 He says half of ingredients, not all😂
It's called 虎皮蛋 tiger skin eggs in Chinese. I used to eat it in college in China. It's one of my favorite dishes alongside with 虎皮尖椒 tiger skin pointed green chili pepper. The sauce usually contains suger, starch and vinegar. The chilli sauce is unnecessary and you can use anything spicy for alternative.
YES, MY MAN! These are called tiger skin eggs, and you don't have to mind the sauce too much! You can DIY any sauce you want to go with it even freaking bechamel or caramel nutella if you're wild enough but please keep in mind that scoring the eggs is important if you don't want to risk them bursting while frying.
he says if you are american but he makes chinese style egg using gucujang japan korea chinese and america be like: yo what the how can that be possible
@@fengmin8 he used spices from completely different asian countries and calls it chinese. that’s like making a “german style” hamburger then making it from american ingredients unlike how it would’ve been made originally
@@fengmin8 and fyi chinese tiger eggs don’t use either gochujang or mirin. or beer for that matter. none of what he said was chinese style actually uses chinese ingredients lmao
It's so weird how he's implying people from every country aside from the US have already heard of and tried this. I don't live in the States, and I've never heard of this before.
Pretty common thing in India. Egg kosha is a style of egg curry in Bengali cuisine where the hard boiled eggs are marinated, fried and cooked in a gravy
China is diverse, just because you're Chinese doesn't mean anything. Beijing cuisine is very different than Southern Chinese cuisine. Remember there's overva billion of them and regional foods differ.
@@Saint_Jerome mate I haven't seen any Chinese use gochujing, a Korean sauce in a traditional cuisine. Ofc you can argue that doesn't it count if someone in China invented this dish with sauce from different cultures but what I'm saying is it's definitely not something Chinese people eat on a daily basis or even eat in general
@@rkn6432 i have seen dozens of comments like yours the only reason why he uses it is because they fit his taste if u wanna be true to the original go do the og recipe he only claims this recipe originates from china ⚽️😋😔😔💀👑
@@griddycheese yeah I know. I don’t really care, if it fits his taste, that’s great and that’s all. I’ve never tried this before, I might like it idk. I was stating the fact that I found it’s funny because of the ingredients he had used
Desi people (I’m specifically bangla) make fried curried eggs. You can boil and then fry them and cook into a light juicy curry or even a dry spicy curry with lots of onion. Or you can make them desi omelette style with birdseye chili, onion, and garlic. Then you take omelette pieces and cook into same light juicy curry. So so good Oh and don’t forget to top it off with plenty of cilantro/coriander
The dish is called虎皮鸡蛋，the original recipe uses Chinese cooking wine instead of mirin and no spicy element. Mirin likely originates from China (China was the first to produce both rice wine and alcohol distillation). The oldest attestation to mirin is in Chinese as 密林Milin. Guchujang is more distinctly Korean but the older recipe contains black pepper which is from India and since the introduction of chili pepper from the Americas has replaced the black pepper. Soy sauce is, unambiguously Chinese, the current version we consume was made in the Han dynasty more than 2000 years ago. This recipe is a Chinese dish using Chinese techniques that has some more accessible substitutes for western supermarkets. The content creator is correct in noting that since there are many substitutions this is Chinese Style rather than a faithful reproduction.
1. Mirin is japanese, it's a type of rice wine based off of shochu. 2. There are different types of soy sauce, so there's no "all soy sauce is chinese" thing lol
@@Mimikoo fr, if they're playing it that way that's like saying they didn't invent anything that uses stuff like peppers or other resources from other countries too lol lmao xd
Don't worry if you do it his way you're gonna get burnt and splatter oil all over your kitchen and piss of whoever has to clean the oily sticky mess up. If you're legit curious this channel does it correctly. - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IjGfkbfVGw8.html
It's true that if you don't cook in this genre a lot you might not, but if you make Korean food (for example) you definitely have all of these on hand. Maybe easy and accessible aren't the same... It's a really forgiving recipe though, you can eyeball all the quantities and it'll be fine. I think that's what he means by easy
Well, you can consume meals with beer as an ingredient if it's had the alcohol cooked out, or at least down to a legally acceptable level for people under the age that they're allowed to consume alcoholic beverages
But he's only sorry AMERICANS who haven't tried it. That's oddly specific. What if you're from the other 194 countries of the world and haven't tried it? Bro is like "if you're African and haven't tried it, I don't care about you" 😂
@@ashquestXIVsparkling water should work, won’t be the same taste but I read you can use it as substitute for the beer in beer batter. Or you can try soda. Should actually work well with the sugars. There’s also non-alcoholic beer.
@@SylvainJoseGautier-the fact that the assumption is one can’t have beer because age is both infuriating and laughable. Personally I can’t have beer, I’m 31 but also have coeliac disease and sadly gochujang is not gluten free either so this tasty looking recipe is out for me too :(
in Indonesia it's called as telor balado or spicy egg, but the ingredient consist of ground spices of 3 garlic, 7 red onion, red chilli, turmeric, salt and sugar; then add kaffir lime lead (2) last without ground or chopping it. Fried 6 boiled eggs and put it in the spices on the frying pan. Try it.
This looks delicious 😋 🥚🍳. However, to answer your question, I'd say that some of these ingredients can only be found in urban centers in certain neighborhoods. If we're to make an Americanized version of this, then it would need accessible ingredients that can be found anywhere. The only ingredients in the short that could be located almost anywhere with a grocery store would be the following: * Garlic * Fresh chili peppers * Soy sauce * Salt, pepper, sugar and cooking oil * Beer Everything else is a matter of luck of the draw. Either way, this is a yummy recipe that can be adapted in many different ways.
Everytime me and my family went out to a local water festival they would always have these eggs with rice and other side dishes and it was always the highlight of my day
YES!! How f#$^&*ing hard is it to put a recipe in the description? Has to be infinitely easier than making and editing the video! I want to try this but I cannot because... Oh wait! I have Google, or Siri, or ChatGPT, or a multitude of other sources to find the recipe and a thousand other variants. Thank you for the idea. I can take it from here.
@@Iluvpie6 waittt. gochujang?? not to be annoying but what part of the grocery store? ive been looking for that around my area 😭 edit: guys ive finally got my gochujang and can make the most random recipes and combinations in peace now ty🥴✌️
Tiger skin eggs are Chinese. They can be paired with any sauce/saucy food. This particular sauce isn't traditional, for obvious reasons. Probably does taste good though
@Vod_Villainous That's a common myth. While some alcohol is boiled off, you'll have to boil it for several hours to get the effect you stated. After an hour, around 25% of the alcohol will still be present.
even though i haven't ever had any alcohol, and don't plan on doing so in the future, it is kinda crazy that at 18 im allowed to join the military yet i am not allowed to buy a beer
@@spamtong.spamton8416 well yes, the ethanol gets broken down in the cooking process, but you can't exactly buy beer under 21 even if you won't be drinking the alcohol.
In Malaysia, Indonesia and Singapore, the Malays have been cooking sambal telur (eggs in chilli sauce/gravy) for donkey years. It has to be spicy, a little sweet and a hint of sour (or not). We eat with rice. Soaked Dried red chillies blended or pounded, lots of onions, a bit of garlic, pounded or dry blended tiny shrimps/anchovies, cooking oil, tamarind paste mixed in a bit of water, brown/red/white sugar, a bit of salt to taste. Very slowly simmer.
@youtubeistrashI’m Canadian, I didn’t realize bud lite was so controversial. Lots of people coming at me over a beer 😂 Why are people so sensitive? Genuine question
