Uploaded March 2015 | Updated September 2026, 15 minutes ago
„The egg is one of kitchen's marvels, and one of nature’s.“
(Harold McGee, On Food and Cooking.)
Sign up for our newsletter: eepurl.com/WmwAL
The egg is one of the most versatile foods on this planet. Chefs all around the world create dishes manifold in structure and look using egg white and yolk. But also on their own, eggs are fabulous.
There are so many eggciting dishes and most of them are so easy to make. Boiling, frying, scrambling - so simple, so good. But what about graving eggs like salmon? It actually works and makes a spectacular soft yolk. Or the Scotch Egg. As everything simply tastes better deep fried, this egg, covered in meat, herbs and breadcrumbs, is the total comfort food. And don’t forget desert! Pavlova might change the way you thought about desserts forever wiith it’s marshmallowy-soft inside, crunchy outside, light as air and irresistible. It is not a surprise that Australia and New Zealand both claim this creation to be their cultural heritage. The heritage of dishes is frequently discussed at FPP and for many meals it’s not easy to determine. Marshmallows, certainly not an easy egg-dish, would be related to the USA by many, however origins of the dish go back to 11th century Europe.
After all this eating you might need a drink. How about a Whiskey Sour? An all-time favorite that gets its creamy-frothy top from shaking up fresh egg white.
Hungry for eggcelence now? We’ll release one egg-recipe a day on http://www.foodpeopleplaces.com.
Only free-range Eggs were used in the making of this video.
Video made in collaboration with Helena from Bam Cuisine (facebook.com/bcbreakfastclub)
Music: Pixelord - Quartz Boy
error-broadcast.com/index.php/catalog/show/release/ebc004
Inspiration & Thanks:
Scotch Egg:
Rob‘s brilliant Food Blog ‘Go Cook Yourself‘
gocookyourself.com
Spaghetti Carbonara:
Kitchen Guerilla
kitchenguerilla.com
Marshmallows:
Marc Grossman’s excellent book ‘New York Cult Recipes‘
grossmanandfriends.com
Special Thanks:
Dorian from TXOKOA GastroBar, Berlin, for revealing to us that you can actually grave eggs.
But only the yolks. And you should rinse them before serving.
txokoa.de
Icons used for the recipe logos made by Freepik (http://www.freepik.com), CouCou (http://www.coucouicons.com) and OCHA (http://www.unocha.org) from Flaticon http://www.flaticon.com) are licensed under Creative Commons License (creativecommons.org/licenses/by/3.0/)
„The egg is one of kitchen's marvels, and one of nature’s.“
(Harold McGee, On Food and Cooking.)
Sign up for our newsletter: eepurl.com/WmwAL
The egg is one of the most versatile foods on this planet. Chefs all around the world create dishes manifold in structure and look using egg white and yolk. But also on their own, eggs are fabulous.
There are so many eggciting dishes and most of them are so easy to make. Boiling, frying, scrambling - so simple, so good. But what about graving eggs like salmon? It actually works and makes a spectacular soft yolk. Or the Scotch Egg. As everything simply tastes better deep fried, this egg, covered in meat, herbs and breadcrumbs, is the total comfort food. And don’t forget desert! Pavlova might change the way you thought about desserts forever wiith it’s marshmallowy-soft inside, crunchy outside, light as air and irresistible. It is not a surprise that Australia and New Zealand both claim this creation to be their cultural heritage. The heritage of dishes is frequently discussed at FPP and for many meals it’s not easy to determine. Marshmallows, certainly not an easy egg-dish, would be related to the USA by many, however origins of the dish go back to 11th century Europe.
After all this eating you might need a drink. How about a Whiskey Sour? An all-time favorite that gets its creamy-frothy top from shaking up fresh egg white.
Hungry for eggcelence now? We’ll release one egg-recipe a day on http://www.foodpeopleplaces.com.
Only free-range Eggs were used in the making of this video.
Video made in collaboration with Helena from Bam Cuisine (facebook.com/bcbreakfastclub)
Music: Pixelord - Quartz Boy
error-broadcast.com/index.php/catalog/show/release/ebc004
Inspiration & Thanks:
Scotch Egg:
Rob‘s brilliant Food Blog ‘Go Cook Yourself‘
gocookyourself.com
Spaghetti Carbonara:
Kitchen Guerilla
kitchenguerilla.com
Marshmallows:
Marc Grossman’s excellent book ‘New York Cult Recipes‘
grossmanandfriends.com
Special Thanks:
Dorian from TXOKOA GastroBar, Berlin, for revealing to us that you can actually grave eggs.
But only the yolks. And you should rinse them before serving.
txokoa.de
Icons used for the recipe logos made by Freepik (http://www.freepik.com), CouCou (http://www.coucouicons.com) and OCHA (http://www.unocha.org) from Flaticon http://www.flaticon.com) are licensed under Creative Commons License (creativecommons.org/licenses/by/3.0/)
