Salvador Dali's THOUSAND YEAR OLD EGGS Recipe Test - Les Diner de Gala

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  • Published on May 7, 2019
  • Les Diner de Gala a cookbook published in 1973 by Surrealist artist Salvador Dali includes a recipe for Thousand Year Old Eggs. Will it taste anything like the Chinese version? Let's make it!
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Comments • 886

  • Dale Shank
    Dale Shank Day ago

    Yuck and just wrong. You lost me at lamb brains. That's just cruel.....

  • Khiry Parker
    Khiry Parker 3 days ago

    Boild or over heated steeped lemon rind is the worst most bitter taste in the world lol fyi limes create the same horrendous flavor I ruined many a dishes lemonades and teas over cooked rind 😫

  • Sunny Island
    Sunny Island 7 days ago

    Salvador Dali's grinds ??
    Ok den! Gotta eat this!
    Then I can smell that in my dreaming and touch the subatomic and molecular.
    And hear the cosmic. And watch my body melt over the side of the wall.

  • Miranda
    Miranda 11 days ago

    "I LOVE brains, they're scrumptious"

  • Nerd Neck
    Nerd Neck 19 days ago

    Nice mustache

  • Brown Wolf
    Brown Wolf 20 days ago

    try pickled eggs with beats let it stand in the viniger and beats with juice for maout a month till the yockes r red it is great

  • Karrigan Atkins
    Karrigan Atkins 24 days ago

    Emmy! You should ask Rhett and Link where they get their brains! They eat that sort of stuff all the time!

  • Angie Gomez
    Angie Gomez 25 days ago

    I’d love to see more Dali recipes! I’ve been looking for this cookbook for the longest time, I need it in my library

  • vansse Mccreadie
    vansse Mccreadie Month ago +1

    🤮🤮

  • Just Me
    Just Me Month ago

    Emmy, how did you prepare the jar? Did you sterilize it? Could I use my pressure cooker?

  • Tanya H
    Tanya H Month ago

    Is she saying Brains or Grains

  • cool beans
    cool beans Month ago +1

    I HAVE BEEN WAITING for videos from Dalí's book !!!
    Edit: I'm curious about the choice of ACV amd not white vinegar...?

  • Christian Clark
    Christian Clark Month ago

    Salvador Dali Rules !!!!!!!!!!!!

  • Madelynn Hill
    Madelynn Hill Month ago

    If you haven't already, you should make this whole cookbook for a series😎 I love Dali sm.

  • D Joan08
    D Joan08 Month ago

    The bitterness is coming from the tea and lemon skin

  • Andy G
    Andy G Month ago

    Nice mustache.

  • Pamela Pinsler
    Pamela Pinsler Month ago

    I have just ordered this book, soooo Dali collection is growing! I lived in Florida and going to the Dali museum as often as possible 2-3 times a year growing up and into my adulthood. We would skip school and go to the museum in my teens.

  • Kuessemir
    Kuessemir Month ago

    I LOVE that you mentioned the conceptual style similarity to Hieronymus Bosch

  • Denise Brashears
    Denise Brashears 2 months ago

    I could have swore I saw the word mahalo

  • Nichole Joslin
    Nichole Joslin 2 months ago

    If you ever want to see some of Dali's works, head to St. Petersburg, Florida! Not only is the area beautiful, it's host to the Salvador Dali Musuem!

  • Hyldr Klein
    Hyldr Klein 2 months ago

    Perhaps the bitterness was coming from the skin of the lemons? Have you tried tasting the brine by itself?

  • annawithaj1
    annawithaj1 2 months ago

    I think it's the combination of the tea and the lemon peel. I wonder if you take them out and then use only the pickling liquid if it would taste more palatable. Thank you for a wonderfully inventive and informative channel. I really appreciate your curiosity :)

  • NonCrazyCrazyCatLady
    NonCrazyCrazyCatLady 2 months ago

    She eats brains!?! Oh my gawd she is a zombie! Suddenly makes sense that she can eat everything/anything so calmly 😳🤯🧠🧟‍♀️. 😂😂😂😂

  • AliasUndercover
    AliasUndercover 2 months ago

    Dali's recipe? You're pretty brave. I love his art, but I'd be scared of his recipes.

  • Peggy Reid
    Peggy Reid 2 months ago

    EmmymadeinJapan
    The bitterness probably comes from the lemon rind. If you want to try this again take the rind and white part off the lemon. I think this will help.

  • old soul triangle
    old soul triangle 2 months ago

    i love pickled eggs ,

  • Rebecca Horne
    Rebecca Horne 2 months ago

    "Naughty Dali. Lookit that." Too cute.

  • Krešimir Cindrić
    Krešimir Cindrić 2 months ago

    I expect it to be very bitter, since you cooked the white, fleshy part of the lemon skin, which becomes very bitter when boiled, for some reason.

  • Ashley Hester
    Ashley Hester 2 months ago

    Hey Emmy you should do stone soup! 🍲

  • Charles
    Charles 2 months ago

    He sure loved drawing dicks a lot for a straight guy lol

  • Russell Smith
    Russell Smith 2 months ago

    Minimalistic Music in the background and Avant-garde pickling yields a bitter egg 🥚

  • Jacob Ishii
    Jacob Ishii 2 months ago

    Pickled eggs are delish......I have a hard time with asian style 1000yo egg.

  • Brendan Bush
    Brendan Bush 2 months ago

    The vinegar coagulates the proteins in the egg and thats why it gets rubbery and firm. The same thing happens if you add too much vinegar when poaching an egg

  • Amanda Mead
    Amanda Mead 2 months ago

    Nice mustache 😁

  • Hannah Wang
    Hannah Wang 2 months ago

    nice mustache AVACADOOO

  • Midas
    Midas 2 months ago

    Spaniards are disgusting

  • Dawn Michelle
    Dawn Michelle 2 months ago

    Nice mustache, Emmy!

  • Carrie Hanifen
    Carrie Hanifen 2 months ago

    😀👍

  • john philip carlos
    john philip carlos 2 months ago

    Mahalo

  • shark ddu du ddu du
    shark ddu du ddu du 2 months ago

    "Pi dan" egg white is supposed to be brownish black and the yolk is green .that looks more like "cha ye dan" (which is eggs boiled in black sauce)

  • Heather Wyckoff
    Heather Wyckoff 2 months ago

    Nice moustache ! ( ;

  • Nariah J
    Nariah J 2 months ago

    How does she know so much about food history omg

  • Abbie Kate
    Abbie Kate 2 months ago

    Nice mustache

  • ok gurl
    ok gurl 2 months ago

    nice mustache

  • nick paske
    nick paske 3 months ago

    Pickled eggs, no thanks!

  • William Schutz
    William Schutz 3 months ago

    I DON'T USE DRUGS.....I AM DRUGS!!!!!

  • Aubrey Marino
    Aubrey Marino 3 months ago

    I think the bitterness is from the lemon rind ☺️ They are so potent, and usually not good to pickle them whole. Maybe more Tabasco? That has vinegar in it as well, which is probably why he only used two table spoons of vinegar ❤️🌈

  • tuushietime
    tuushietime 3 months ago

    I have never heard her say she didnt like Anything. Wow, that means these eggs must be horrible.

  • shanna spencer
    shanna spencer 3 months ago

    Growing up my mom would boil and peel eggs, then she would put them into a jar of pickle juice when the pickles were gone. They turn a bright green on the outside they have the same texture of your black tea bag eggs. They taste like a hardboiled egg mixed with pickles. 😋

  • F.B. T.
    F.B. T. 3 months ago

    I think the bitternes is comming from the lemon peel not from the black tea.

  • James R Armstrong
    James R Armstrong 3 months ago

    No salt??

  • floofybunnyz
    floofybunnyz 3 months ago

    Maybe riff on the recipe and let them sit longer? Like add more vinegar and so it tastes more brined, and add more spices so it's more flavorful?

  • Cymric
    Cymric 3 months ago

    i feel like you’d like the pink pickled eggs. they are tougher like those but they are sour and tangy, and not particularly bitter at all. i used to mix a little of the vinegar with my yolk because i didn’t like them dry and my grandpa taught me to eat it with saltine crackers. hi from kentucky

  • AlKohaiMusic
    AlKohaiMusic 3 months ago

    A lot of phallic imagery in Dali?! I never!
    But seriously wonder video

  • L L
    L L 3 months ago

    Dali was nuttier than a fucking fruit cake

  • Roberta Lee
    Roberta Lee 3 months ago

    I love thousand year old eggs. I am American, but I have Chinese friends. Actually, to me they are quiet good. The only ones I don't like are the one's with the little chickens still in them. Mmmmm, , not too good, ugh!

  • Dalton Croy
    Dalton Croy 3 months ago

    I LOVE HIERONYMOUS BOSCH. I have Bosch’s book from the art museum in Kansas City. I love you so much for bringing Bosch up.

  • Cathy H
    Cathy H 3 months ago

    Nice mustache! 🔥

  • Maura Baker
    Maura Baker 3 months ago

    Nice mustache 😉

  • Cancel19
    Cancel19 3 months ago

    Yea, looks like lemon zest and juice only should have been specified in the recipe. I myself have ruined some of my cooking with the bitterness from the rinds of lemons and limes.