A Hot Dog Is a Sandwich - What's The Best Way To Cook An Egg?

Episode Date: May 5, 2021

We usually try to look on the sunny side of things, but a debate like this-- we don't get over-easily. Today, we're discussing: what's the best way to cook an egg? To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is Mythical. I usually try to look on the sunny side of things, but a debate like this one, I don't get over easily. Now before you say anything Nicole, because I'mma let you finish, but Beyonce had one of the best ways to cook an egg of all time. This isn't actually about Beyonce, it is about eggs, so today we're coming out of our shells, and we're cracking the code on what's the best way to make an egg. This is a hot dog is a sandwich, and the longest intro of all time. Ketchup is a smoothie.

Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show where we break down the world's biggest food debates. I'm your host, Josh Scherer.

And I'm your host, Nicole Handizadeh. And today, Nicole, we are taking on, wow, what a controversial subject. I don't think this is controversial at all. Are you kidding me? They say, Nicole, they say that every pleat in a chef's toque represents a different way to cook an egg. Who's ever said that? Have you ever even worn a toque? Dude, no, literally never.

Never, ever. Do people, do chefs ever wear the old-timey French hats anymore? I think only the instructors do, just to prove I am an instructor. I don't think people wear toques actually anymore. It's culinary school instructors and Chef Boyardee. And people that dress up as chefs for Halloween. And people that dress their kids as chefs, which is very adorable. So cute.

Then they wear the chef's toque. So cute. But no, what I'm saying is egg cookery is something that is steeped in food, classical training and all that. And so, I mean, there are infinite ways to cook an egg across so many cultures. We did what came first, the chicken or the egg before. And we talked about eggs. It's thousands of years old, the tradition of eating them. But Nicole, I'm asking you today, what is the best way to cook an egg?

Oh, man, this is a really, really tough one for me. Controversy. I'm a simple girl, you know? I might not act simple. No, you're not. Yeah, I am. I'm a simple girl and I like my eggs cooked over medium. That's what you've taken for the best way to cook an egg. You have eggs uncooked, cut,

eggs mucked. No, I don't need all that. I don't need all that to be satisfied. All I need is one egg cooked over medium in a skillet with a little bit of neutral oil. That's all I need. And it's perfect and it's simple and it's jammy and it's set and it's just perfect.

That's the best way to cook an egg. Poached. I like poached. I'm a poached egg. I think what an over medium egg does. Okay, let's break this down. What is the purpose of an egg? Sustenance. to be sexy eggs are not sexy eggs are the sexiest food not eggs are chicken periods what's sexy about that oh that oh are they is that biologically

accurate they're chicken period chicken menstruations it's the release yes but it's do you know how female bodies release an egg during, yeah, it's the same thing. I recently did find out that women lay eggs. I did find out that that, I was watching Borat, the documentary film made by Sacha Baron Cohen. The real documentary, yeah, it's a real documentary. And there was a woman that laid an egg in that video. And so I'm pretty sure. No, I do think, okay, not to go into the gross history of men comparing sexiness and food and all that. Not to go into the gross history of men comparing sexiness and food and all that.

But to me, like the reason I love eggs is because they like wiggle and wobble on the plate. And then you cut into the yolk. I mean, yolk porn is a genre of food on the internet. It sure is. And so for me, a poached egg gets you that yolk porn in a way that an over medium cannot. I know why you think eggs are sexy. Why? It literally has to do with the biological. I don't like this.

This is getting into weird territory. Let's run with it. No, I'm being serious. No, I'm being serious. So sexy has to do with sex, right? Like reproduction, the purpose of creating life. And an egg is the symbol of fertility. Yeah.

Fertility, sex, sexy, egg, yolk porn, drop mic over medium eggs. Why do I also find ham sexy? No, but I think there is something that's like an unctuousness of a poached egg that you can't get with an over-medium egg. Why? Over-medium still has a little bit of that. No, but it's flatter. With a poached egg, you drop the egg into the water, and then it all kind of like seizes up, and it forms like it spherifies around the yolk in a way that you don't get with like the flat cookery of an over-medium egg.

But it still gives you a good pop it still gives you a decent pop we're not talking about decent we're not talking about good we're talking about the best but not all eggs have to be yolk porny to be the best no that's true have you ever had a scrambled egg young man i've heard of them uh no but i mean that's you know it depends what you're looking for out of your eggs yeah Yeah, that's true. Because the majority of the eggs that I eat, they're scrambled hard. Because that reminds me, they're scrambled dead hard in the pan. Because that's what I grew up eating at like diners. You go to Denny's, you get the scrambled eggs.

Or an omelet. Yeah, or like an omelet, like a nice brown cooked omelet. Yeah, brown. Yeah, it's got to be brown. Caramelized egg omelet, like a nice brown cooked omelet. Yeah, brown. Yeah, it's got to be brown. The caramelized egg omelet. Yes. Like the type that my nana used to make, you know, in the Pucano's when you go out there. So like eggs, a lot of it, a lot of what I actually eat is rooted in nostalgia.

But when I was thinking about this, like the best way to cook an egg, I came to poached and I don't see any advantages in any other eggs that have poached. I think poached is an absolutely amazing way to make an egg. I do think it's a little bit intimidating for some people. I actually had a mass text with people, a copy and paste it, and it was how to poach an egg because I was asked so many times by so many different people that I literally had a note in my phone that was how to poach an egg.

And I would break it down. I would talk about making a vortex. I would talk about the vinegar. I would talk about the salt and all the things that go into making a proper poached egg and send me a video so i had a collection of people making poached eggs and showing me their yolk porn you have a whole like folder in your phone i did i did on my old phone of friends making poached eggs yeah because they would always ask me because like i want to learn how to make poached eggs and i said here's how you do it's much easier than you think don't be intimidated go for it.

I do think there's something simple about just throwing an egg in a hot skillet. It's true. And it's low touch. Ease and accessibility. I'm a big fan of ease and accessibility. Even though I love fancy stuff like, what's the egg in the glass jar? That's on cocotte, right? Is that cocotte?

Isn't that cocotte in the little glass jar? Yeah, that has like a little bit of, a lot of people like do like a little potato puree on the bottom and stuff. Yeah. That's a sexy way to eat an egg. That's a very sexy way to eat an egg, but I'm not talking, it doesn't always need to, food doesn't always have to be sexist, sexy, sexist. Food doesn't always have to be sexy. Sometimes food is just for sustenance and we know that as chefs. Yeah.

And that's a big, I mean, so like 80% of our meals in the kitchen. So to break down, to break down how we eat in the kitchen, um, you know, sometimes we'll get food catered and we'll all enjoy like a nice salad, but a majority of the time it's rooting through our fridge to find leftovers that we can just like snack on throughout the day as we do our work. And, um, 90% of that food is just, you know, the five dozen eggs we have in our fridge. And so the amount of eggs that we all eat in the kitchen, it's, I mean, absurd. And I'm trying to think of how we all cook our eggs.

I eat at least four eggs a week. Do I eat like four eggs a day? You eat a lot of eggs. But that's because you have your mass. You have large, I didn't say you're massive because you're not massive, but you contain a lot of mass. Like statistically, I'm like on the larger side of humans.

Yeah, and like you need that and you work out so much. So like you need that like stuff. I'm just eating eggs. I'm just eating eggs. My dad also is like the biggest like egg chef ever. Like he is passionate about breakfast. My dad is the best breakfast maker of all time. His hash browns are always brown and crispy.

His eggs are always perfectly cooked. Literally, he's the egg man in my house. There ain't nothing like a dad cooked egg. A dad cooked egg is the best cooked egg. That's the best. And not to, you know, single mother families, you can have dad cooked eggs too. Yeah, of course you can. A mom can cook a dad cooked egg. Of course. A child can cook a dad cooked egg too. Of course. It's like the dad pancake where it's like a little burnt, but you like it. Yeah. It's a little burnt. It's a little doughy. My dad's scrambled eggs is just beautiful because a lot of times in Persian culture, we put a little bit of turmeric in our eggs. And a lot of the times we put sliced tomatoes in our eggs and we cook the tomatoes in the

turmeric oil and then crack some scrambled eggs on it. It's really, really good. But yeah, dad cooked eggs are really special. The strongest memory I have of dad cooked eggs, like my dad did not know how to cook, but he wouldooked eggs are really special. The strongest memory I have of dad-cooked eggs, like my dad did not know how to cook, but he would like try with certain things. And, you know, he was a short-order cook, like in college at some random diner.

Oh, no way. Yeah, and he would talk about how they, at this diner, they used to, they sold muffins that got, you know, pre-made in a bakery and they would ship them to this diner. And then the way they would serve them is they would cut them in half and then just griddle them in a ton of clarified butter. I don't know how good does that sound. Oh, clarified butter and a muffin.

Oh, my God. Gorgeous. The sugar starts coming. But anyways, the dad cooked eggs. What we would do is every weekend we would, you know, just take whatever leftovers were in our fridge and we would chop it up and put it into just an unseasoned brown egg omelet. Yeah. And I remember so much.

We would take like a leftover steak and it was always like bad steak. Do you know cube steak? Yeah, of course. Yeah. The one that's gone through the machine. machine through the mechanical tenderizer yes yes yes yeah yeah so we would take like some leftover cube steak that we had we would cut it up super fine we would chop up fresh jalapeno and then the mexican blend cheese that you and i both grew up eating in our home we sure did yeah the like generic brand not the same craft this ain't even

lucerne no the store brand baby and you'd put that into the just like this brown egg omelet um and it was just like this brown egg omelet. And it was just like perfect. And it's such a, I've like remade that dish for myself just because it's so nostalgic for me. So nostalgic. Yeah. My dad makes it like once a month and I'm just like, thanks dad. Like it reminds me, I'm like, you're, that's why you're my dad.

Cause you make the best eggs. How about the fancy eggs? How about the French omelets and stuff like that? I think Chef Ludo Lefebvre. Is that how you say his name? Chef Ludo Lefebvre. Chef Ludo Lefebvre. Chef Ludo Lefebvre. Is that how you say his name? Chef Ludo Lefebvre. Chef Ludo Lefebvre. Ludo Lefebvre.

Petit trois. Et trois mecs. Yeah. Petit trois mecs. Et le Ludo bird. So this is a French chef in Los Angeles who makes one of the most incredible omelets I've ever had. Yeah. I mean, it's just the most gorgeous.

It's an unctuous omelet. Yeah. Yeah, it's amazing. And I think people have recently realized that eggs are cool again. I don't know how to explain it. Because they're sexy. Yeah, I guess. I mean, they're just, you know, I missed egg day on culinary school day.

Did you really? Yeah, I missed egg day. I feel like that's the reason you go to culinary school is for egg day. I missed egg day and I tried to make it up and they're like, you just go. We're just going to give you a B plus. And I said, I want to learn eggs. So I just kind of taught myself eggs. But making a French omelet is one of those things that's like really impressive.

Yeah. When you can make a good French omelet or like soft scrambled eggs, that's like a really impressive like cookery of food. Also, I think I'm starting to agree with you on the poached eggs things because my like go-to meal when I would try to impress a guy was always Eggs Benedict. Mm-hmm. So. Because it is. It's sexy. It's a sexy dish you go to the i-hop you get the eggs benedict and you're like well that's a sexy i-hop josh i'm starting to think that

actually my answer might be poached the answer is poached to be clear it's not it's understandable but i mean that said there are other egg dishes out there because french omelet was my other answer damn it because i love what what separates a french omelet from the the american omelette right i talk about like the the browning on the outside of the eggs like the omelets my dad would cook yeah you know one crazy adhd aside ihop um puts pancake batter into their omelette mix what yeah so i used to get no they don't they do i swear they like disclose it they're they're they think it's a good thing they're not running from it they're like that's what makes our omelettes extra light and fluffy. I'm like, what do you mean light and fluffy?

You're adding flour. Well, doesn't Kenji Lopez add cornstarch to his eggs? Kenji Lopez adds a little bit of cornstarch to his eggs, so maybe there's something to it. Maybe there's something to it. And I love the chicken fajita omelette at the IHOP. They put the paste salsa in the omelette. I haven't been to an IHOP in a cool minute. I'm sorry.

But anyways, what happens with a French omelelet is the whole goal is for it to be the pale yellow color, right? So there's supposed to be no browning on it from the butter. And then the inside texture of the omelet, it's typically rolled in like a tri-part. Is that a term? Yeah. It's like rolled into like thirds, right? It is now. It's rolled into like a tri-part and then it's served. You typically rub some butter on the outside of it. Maybe a little bit of flaky salt. But the inside is supposed to have the texture of, there's apparently no literal translation to this,

but it's, I believe, bavuz. And bavuz kind of means like dog's drool. Like that, you know the thick drool that's on the outside of a dog's mouth? Yes. When it has rabies, you know. Yes. Is that true? This is,

I swear. Why are you doing so much like egg BS right now? It's crazy. There's pancake mix in the IHOP. There's dog drool

in that French omelet. That's the beauty of eggs. That's the beauty of eggs. There's so many ways to cook them and there's so many weird codes of what people want

and so at Petit Toi, the restaurant Nicole was talking about, they like lit the LA culinary world on fire with a simple French omelet stuffed with boursin cheese, which is like this.

It's French cream cheese is what it is. With like herbs in it. Yeah. It's like, it's like you get the Philadelphia chive cream cheese. Yeah. It's that, but like times like 15 in terms of flavor. Yeah. And they take that and they put it inside this, this French cooked omelet that has that bavouze, dog's drool, unctuous center.

And then the boursin cheese, They serve it with some dressed greens. They put some chives on it. It's the most beautiful dish. And it's three eggs that cost $18, which is absurd. But that said, you also pay $30 for a cheeseburger at this restaurant. Exactly. It's for the scene. It's for the scene.

It's for the food. It's for the cookery. It's for the cookery. Yes. Also, I had a really great burnt Basque cheesecake there once. Oh, my God. Oh, my God. I miss that place.

But anyways, so the French omelet to me is one of the best ways to cook an egg because it almost satisfies that like kind of sexy wobbliness of a poached egg except you get this like

awesome culinary cookery, you know, in it. Yeah, for sure. But then there's other omelets, Nicole. Whoa. Oh, there's other omelets. What do you mean? Okay, so I also...

What are you talking about? I'm talking about omu rice. Oh. Japanese omu rice. Oh, I've never had that before. Have you ever had it? I have had it once in Izakaya in Torrance. Torrance is...

A lot of people in LA, they'll go to Little Tokyo. You go to Sawtail Japan Town, which was formerly called Little Osaka. But the largest concentration of Japanese people in Japanese restaurants are down in like Torrance, the South Bay, Gardena, that whole area. And I went to an izakaya there, which is like a Japanese like gastropub, drinking hall kind of thing. And they had omurice.

So omurice is very similar to a French omelet in the sense that the inside is like just molten egg come up to temp. And then the outside is a thin cooked egg skin. But what they do with the proper omurice is they will somehow like seal it like a purse yeah they seal the molten inside with this outside egg skin and then they pour it over rice and they take like a knife like a scalpel and they run it down the edge of this omelet and the belly of this omelet flops open you get this like liquid egg cascading yep have you ever tried to tried to do it? No, I'm too intimidated.

I can't. I'm not that talented. Impossible. I'm talented. I'm not that talented. I'm not that talented. No, that's a different level. That's a different level of like Shokunen artisanal artistry.

That is just like you have to dedicate at least like 20% of your life to learn how to do that. Yeah. And I don't want to do that right now. I don't want to. I got about 4%. I'm going Shark tank math on this. Leave it to the experts.

You know, just leave that part to the experts. Sharks, I'll sacrifice 4% of my life to learn how to cook this Japanese omelet. Sharks, for 10% equity in my egg business. I, every night, so I talk about how much eggs I eat because I'm a large person and I'm trying to stay like large you know I didn't charge yeah thank you thank you um I every single night for a period of maybe three months I would cook myself a three egg french

omelet good for you and I and I just tried to perfect the technique um and I got like pretty dang close and I was like really proud of it and I still do it sometimes so like that is another way that is a huge go-to for egg cookery for me. Oh my God. Have you ever had like toast soldiers and you dip it in the egg? I've never. I've literally never. Despite my grandma being like so British. Oh my God.

Are you talking about the egg in like the holder? The egg holder? Yeah. What is the deal with egg holders? Oh my God. Oh my God. It's like a candlestick that you pop a hard-boiled egg in. If you want to talk about nostalgia, anytime I had a throat ache or anytime I had a sore throat, my mom would make that for me.

And it would like coat my throat and apparently it was supposed to make me feel better. Like the egg yolk, just like the fat in the nutrients coating your throat? I guess. So literally she would just make it for me. And I had my own custom cup, a cup that had my initials on it. Okay, so this is a soft boiled egg, right? Yes, it's a soft boiled egg. And then you have little toast soldiers,

little just like toast points, I guess, but mine were always like, you know, just random lavash bread in the fridge. Nice. And you kind of crack open the top, and then the top is like barely set. The white is like barely set. And then you crack it open, and then you just dunk it in, and it's like yolk porn times like 5,000. It's amazing.

But I think that's one of my food memories. That's one of my like nostalgic food memories too. So I think that might be number three for me. Wow. I'm just, I'm just rediscovering all the ways there are to enjoy an egg right now. More than anything else. Yeah. It's fun. Especially when you start going like kind of like country to country. Cause we're talking about the French omelet, the omurice. That made me think of Japanese tamagoyaki. I was going to bring that up. Oh, girl. I just love the intensity of flavor that it has. Yeah. It's a beautiful symphony of flavors, like the mirin, the dashi, the sugar, and the egg.

It's just so well-rounded, and it's beautiful. Did you ever see Jiro Dreams of Sushi? Of course, yeah. There's that scene where the dude has been apprenticing for jiro and talks about how you can't work for jiro unless you're able to wring out a towel full of boiling water with your bare hands which i feel like i'm ready oh yeah you you you've been proud you've been shucks i've been dedicating 20 of my life to be able to wring out a hot towel to work for jiro i'll devote 10 of my life. But there's that scene where the apprentice, after like 10 years and hundreds of attempts,

he finally gets the Tamago Yaki right. And apparently on the first try, Jiro spits it out. And he's like, this is trash, go back to work. And he starts breaking down, crying. And this isn't even, when we think of sushi, especially at that level of Jiro, he's going to these octopus fishermen that have been fishing the same

hole for octopus for 100 years amazing and he found that massaging an octopus for exactly an 97 minutes is what makes it the best but this is this ain't like raw fish preparation this is eggs this is it and that shows like how difficult it is how much precision it takes to cook eggs properly sure does and we tried to make tamago yaki me and trevor you did but you know what there's there's ways you can still satisfy the craving of tamago yaki without having the artistry behind it you just put sugar and eggs and scramble it up yeah pretty much pretty much uh so we talked about the best ways to cook an egg let's talk about the worst ways to cook an egg i might have a really hot take here oh my god what is it sunny side up i believe the sunny side up might be the worst way i hate sunny side up eggs be the worst way to cook an egg.

I hate sunny side up eggs. I mean, there's like a lot more egg fudgery going on. Like cloud eggs. You've seen that. Oh, ew. Cloud eggs. Ew. Ew.

What? What they do is they whip egg white into like an unseasoned, unsweetened meringue. Ugh. And then you pop it onto like a sheet. It's cloud eggs. It's more like cloud eggs. Wow. Funny girl.

It's a joke for three people uh 10 points for gryffindor then you like put the yolk inside this nest of gross egg foam and then bake it and then it makes no sense to me it makes no sense to me but to me sunny side up eggs are kind of they look very pretty and there was an era in restaurants where every fancy burger got a sunny side up egg so many dishes were topped with a sunny side egg because it looks cool on the gram. But to me, you're always going to have either unset whites. And I've tried so many ways of cooking it, right? And if you put a lid on it,

you put a little bit of steam in the pan, it clouds the yolk. Yeah, it clouds the yolk. And so that defeats the purpose. You might as well just make an over easy egg and flip it. Sure, yeah. Which I agree with. And I love over easy.

I especially love over medium eggs. Just like giving the crap for it earlier. I knew you did. I know you do. It's a great way to cook an egg. But to me, sunny side up, you're sacrificing one thing for another. To me, it's like a cookie ice cream sandwich.

You either get cold cookies or hot ice cream. They can't coexist. What? Cold cookies are good though. What? Cold cookies are good. Cookies are best served hot. No, no, no. The way that those ice cream sandwiches are constructed. The factory ones. Yeah. Those are the, though. What? Cold cookies are good. Cookies are best served hot. No, no, no.

The way that those ice cream sandwiches are constructed. The factory ones. Yeah. Those are the good ones. Yeah. I was, sorry, I have a vendetta against people trying to make like fancy ice cream cookie sandwiches. Okay.

Let's talk about this now. Have you ever been to Diddy Reese? This is exactly, okay, Diddy Reese works. So Diddy Reese is a place in Westwood, Los Angeles where Nicole grew up and I went to college. They serve ice cream cookie sandwiches for what like a dollar 75 maybe a dollar 75 cookies are like 30 cents um they are the world's most undercooked cookies I love them me too which is why they work for an ice cream sandwich exactly because you get a perfectly baked cookie and then

you freeze it that just turns hard and crispy and then the ice cream flies at the back but the Diddy Reese cookies they're moving so much product that they it they can't wait for it to bake all the way no they can't so you get a barely set cookie dough in the ice cream and then that is what makes sense josh have you ever had a pickled egg bro wait hold on you're changing my answer you like pickled eggs huh i pickled eggs from philippe the original in los angeles you eat it in your car i do do. Yeah, yeah. Pickled eggs are fantastic drinking food, especially the purple ones.

People don't know. People are like, ew, pickled eggs. Why would I ever do that? Pickled food, even like weird stuff, like pickled shrimp is delicious. Pickled eggs are delicious. I don't know. What are some other weird things? Oh, man, I've eaten pickled mussels are really great.

Oh, yum. You broke the Lebanese pickled turnips. Oh, yeah, all the time. pickled turnips oh yeah all the time oh my god all the time pickling food is cool and pickling an egg is really cool because you can like do the beet eggs you can even like do other colors too if you really wanted to i've never done it but like imagine let's make a turmeric pickled egg that'd probably be really great but i mean think about marinated eggs yeah oh my god ramen eggs ramen eggs oh that's a great that's a great like the tea marinated eggs oh my god tea eggs oh

my god i grew up i love eggs i grew up having tea why'd you grow up having tea so uh in in our culture it's called tohomak shabbat tea so it's eggs you make on shabbat and you leave it in in a tea and you leave it on a low flame for like hours uh i don't know oh probably persian tea i'm guessing oh but it's like tea tea you're not making like an herbal broth. No, no, no. This is honestly got tea. Just tea. And then you just let it hang out and then you crack it open and you eat it for Shabbat because you can't like touch electricity. Not that I didn't touch electricity, but it's like, you know, it's like you let it go.

Well, it's like the same as cholent, right? Like a lot of these dishes that- Like you just set and forget. Yeah. It's a set and forget egg. Except the one thing I don't like about those eggs is the gray ring around it. That's inevitable when you hard boil an egg improperly but I still love that flavor of that and like opening the egg

and it's like brown on the outside it's so good typically I don't love boiled like boiled in the shell egg preparations I mean I love a good soft boiled egg but it's just the the denseness of the white but now that I think about it I love it I love... My mom's go-to breakfast is a hard-boiled egg cut into four pieces, salt, and a crap ton of pepper. And I see her eat it, and I'm just like, you're so cute. Why don't you give me a little hard-boiled egg? What say you of egg salad? I don't like egg salad. You don't like egg salad?

Why? I don't like egg salad. You just don't? I just don't like egg salad. Man. It smells weird. It's disappointing. All eggs smell weird.

No, they don't. Oh, yeah. Egg salad smells especially weird i don't i i just can't wrap my head around an egg salad sandwich um i i don't know why i love these japanese egg salad sandos that are yeah popping up everywhere because they put the soft boiled egg in between the egg salad of this all this puffy bread yeah my amazing friend nima who is a dentist that also is a chef uh like in his house baller he's he's the best he makes those sandwiches and his egg salad sandwiches i like but i don't like any other egg salad like i don't like the dill i don't like the classic american egg salad sandwiches they remind me of like gas station food for some reason yeah but gas station

egg salad sandwiches are good i get there's literally isn't there literally an episode of futurama where like fry eats the egg salad sandwich and little creatures just hang out in his body yes or was it tuna whatever it was egg salad it's a punchline for no reason people don't know they're judgmental i don't like it i can't i can't they sell hard boiled eggs in the gas station which you'd eat right oh now you're too good for gas station eggs okay may uh if i was in a pinch yes it's one of the health the healthiest most nutritious options at the 7-eleven uh yeah and so is water yeah but are you getting the water no i know you're getting the gatorades now what i do is i i mix all three of the ole drinks ole you know the skincare no o-l-e like ole. Like ole. Oh, like ole.

Okay. It's like the horchata, the tamarindo, the jamaica, or no, the orange bang. Okay, I like orange bang. Orange bang. Yeah, yeah.

Mix all of those. Okay. Yeah, yeah. That's not good for you. That can't be good for you. Certainly not. And then the cream starts to curdle. The horchata cream starts to curdle.

Josh, why do you torture yourself like this? I don't know, man. Okay, what do you think the worst way to cook an egg is? Okay, I gave my opinion on the sunny side. I agree with you on the sunny side. I mean, like, in terms of egg preparation, putting an egg in a microwave is bad.

Dude, my brother started, he taught me how to poach an egg in a microwave. Yeah, because he's like an office person. Oh, no. And he, yeah, he started just poaching eggs. And he's a big cook, you know. Yeah, he is. Yeah, we learned from each other. And he started poaching eggs in a little styrofoam coffee cup.

Okay. Doesn't Kevin O'Leary, speaking of Shark Tank, I think Kevin O'Leary, is that his name? Yeah, Mr. Wonderful. Mr. Wonderful. I don't know. I don't know if this is true or not, but I think in his coffee cups, his warm coffee cups, he puts an egg in there. And by the time he gets to the office, his egg is cooked.

Is that true? I don't know. I've heard of people in new york doing that like a wolf of wall street type like i'm too busy to cook an egg gotta put in a coffee cup yes exactly i think i've heard of it somewhere i don't know if it's like a if it's like a like a like an old wives tale or something but i really want to do it residual heat from the coffee in the mug just cooks the egg softly over time? Yeah, I've heard. There's no way that happens. No, no, no. I for sure have heard of it somewhere.

We have a full stove that can barely cook an egg. Josh, I want to do a test where we get a coffee cup from a bodega that is in New York, and then we put an egg in it and we see what happens. I'm fully down. That said, I just thought about the best way to cook an egg that none of us mentioned. What is it? Two words.

Egg roll-y. Is that what it was called? Oh, no. The little device that you put eggs in and it poops it out into an egg log? Josh, you... Done, done. Discussion done. It's the egg roll-y.

You just totally took this whole podcast and put it in egg roll-y. Way to go, man. We're pooping eggs. All right, Nicole, I've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the Twitterverse. It's time for a segment we call... Opinions are like casseroles! Opinions are like casseroles.

They smell like eggs. And Nicole eats them. All right, first up, we got... Why are you doing that? What do you mean? You eat eggs. At Bardock Rye, here's an egg opinion. Nicole, you ready for this egg opinion?

I guess. Make mini waffles out of eggs and shredded cheese, then put peanut butter on them. I like that they issued this as a command. Make mini waffles out of eggs and cheese. Have you ever waffled some omelet mixture? I think so. I think I've done it here before and I didn't enjoy it.

Yeah, speaking of ways that are just not conducive to cooking a good egg because you get the thick parts of the egg waffle. They're going to be a little bit runny and then the thin parts are going to be nice and overcooked. And then he's introducing the peanut butter with the cheese waffle egg mixture.

And I don't know how that's going to taste. Mixture? My stomach rumbled so hard. While not out of hunger. Nicole and I just ate like a pound of cheese right before this. So if you're getting any weird vibes from the podcast today, it's just dairy hallucinations. You're funny. My stomach rumbled so loud it distracted me

I literally offered you three lactate pills And you're like, no, I don't need them No, I don't need them No, I'm a man I'm a man, I'm 40 I'm going to take no lactate Men are 40? I got three kids

All men are 40? Yes Okay, I hate his opinion I don't understand I got one opinion You said you don't, I want to go back to this You said you don't like egg salad how do you feel about deviled eggs?

deviled eggs are really fancy and I love them it's just reconstructed egg salad who said that? if you drop the deviled egg if you smash the deviled egg on the floor it would just turn into egg salad

so you get the same flavor profile what do you mean no? it's just ingredients I enjoy the way that you pick it up and you eat it okay also it's cute egg salad is cute

I like grebiche what's grebiche? sauce grebiche it is it's basically. I like grabiche. What's grabiche? Sauce grabiche. It is basically a French egg salad sauce. Oh, it's like creme anglaise, but not sweet. Well, except it's made with chopped hard-boiled eggs. So it's like finely minced hard-boiled eggs. Oh, you put it through a chinois.

Yeah, yeah, yeah. Yeah, yeah. That's good. It's just egg salad sauce. Okay. Matt Bessel says, Fries always go on salads, especially steak, salads, and sandwiches. Gotta represent Pittsburgh life.

Pittsburgh! Primanti Brothers in the house, you gotta get the spicy gabagool and egg sandwich. Pittsburgh! Do they say that in Pittsburgh? I don't know. I just smell right. What do they call it? Do they call themselves Yinzers in Pittsburgh?

No. What? This is the Yinzer. No, maybe that's Cincinnati. I have no idea. I know what they're talking about, though. Have they called? Do they call themselves Yinzers in Pittsburgh? No. What? This is the Yinzer. No, maybe that's Cincinnati. I have no idea. I know what they're talking about, though. Have you ever heard of Primanti Brothers? It sounds really familiar.

They were featured on a lot of travel shows. I think I saw them on Man vs. Food with friend of the podcast, Adam Richman. Okay. But what they do is they take, you know, a big old thing. It was thick cut fries and they just slap it onto the sandwich on this like thin Italian bread. Yeah. And I got the spicy capicola and egg with the fries and they put coleslaw on it and tomatoes.

That was really fantastic. I almost went to college in Pittsburgh. Oh, wow. I'm so glad you did it. Almost went to Carnegie Mellon. I'm so glad. Wow. Isn't that like a big deal?

I don't, I don't know. It was, well, my strategy to get into a college was to try and use my ability to throw a heavy ball far. Oh, yeah. Yeah, so I was like, I'm going to try and use my shot-putting skills to get into an academic institution that otherwise would not have me. And Carnegie Mellon was one of them. Is it an Ivy League school? No, it's one of those ones that they would probably say, we're just on the cusp.

Yeah, I feel like people are like, oh, she went to Carnegie Mellon. It's one of those higher-up schools. Yeah, yeah. Well, I'm glad you didn't because I probably wouldn't have met you. Yeah, shout out to the Almost Ivy. We're going to give a shout out to Washington University in St. Louis. Give a shout out to Emory. Give a shout out to Case Western Reserve, baby.

Bryn Mawr. Bryn Mawr? That's something. That's a college. Yeah. What's up, Williams? Okay. Okay.

I think this is a great opinion because I love putting french fries in my sandwiches. Yeah. Yep. I forgot we were talking about something. That's okay. At Katie underscore Oster, the berries in coconut water trend on TikTok sounds good, but calling it nature cereal really bothers me. Surely I'm not alone on this.

You're not alone. You're not alone. My problem with that is, so what they do is they take berries and they put it in a bowl and then they pour coconut water on it. I believe it was started by Bretman Rock. Oh, maybe. I don't know. They're a beauty guru person.

Anyways, they did this on their TikTok and they called it nature cereal. My problem with that is that nature cereal is cereal. Nature cereal. Exactly. Nature cereal is puffed rice. Yeah, literally. Like rice krispies are literally just rice found in nature that you put your puff. Yep.

And then you put milk on it or any milk alternative, which is almond milk has two ingredients. It's almonds and water. Yeah, or you can just put coconut milk. Or just put coconut, like anything. Nature cereal is also called cereal. It's also called Koshigolene. Koshigolene Crunch. Koshigolene is the real nature cereal.

People do have this idea of like, one thing is natural, another thing is quote unquote artificial. And it's like, what do you really mean by that? What do you mean by food being processed? Probably raw.

I think people's context here is like, nature is raw. I guess, I don't know. I don't know much about the... It's not processed. Why are you laughing?

We'll use the Instagram influencer voice. Why? It's so effective. I make beautiful wraps with raw collard green leaves. Today we're gonna make breakfast for my kids. We're gonna start with a little punch out

of a Hello Kitty strawberry and then I'm gonna give that extra to my husband because he doesn't care about shapes. And he works so hard. Yeah. Everything I make is inexplicably a bento box. Yeah, I have a great idea. I want to make a cool bento box that's like rose gold. Yeah, you'd probably become an influencer off of that.

Okay, good idea. Next opinion. Chloe Chuan says, soup equals thin sauce, sauce slash gravy equals thick soup. All out. You're correct. Yeah.

All right, next one. At XJ835, Gochujang is better than sriracha. at xj835 gochujang is better than sriracha this is to me one of the most fascinating uh things that exists within the larger foodie culture is that we pick one hot sauce to fetishize from any region um many of them are from uh east or southeast asia and then we go this is the greatest thing and then we eat another one of them that has existed for thousands of years and we go no no this is better the craziest thing is you know kochujang is uh i mean it's it's korean it's a paste yeah and it's made with um with like

fermented sticky rice yes um and it's a paste if you turn it into a sauce i believe it's called cho kochujang it's the note of vinegar yeah which is But, uh, and sriracha is very delicious as well. But the crazy thing about sriracha is like, it was started by a lot of people think it's a Thai sauce and it is named after a Thai Island that they do make hot sauce on, but it kind of has nothing to do with, um, you know,

the sriracha from Hoi Fong foods that we eat. Yeah. That's a Vietnamese, um, you know, immigrant to the, God, what is it?

The Irwindale? It's in California, right? It's like East LA County. Oh, cool. And it's made with California red jalapenos. It's kind of a very Americanized sauce that has now made its way back to Southeast Asia and all across the world.

One isn't better than the other. I really enjoy both and I think both are used a whole lot. My thing is better than Striracha in what context? I think of gochujang as an ingredient for cooking more so than I think sriracha is. You can use it as an ingredient, but I think gochujang is more used as an additive in a delicious dish. More so than on the side, unless you're doing the sauce version, which you mentioned. So I don't think one is better

than the other i think they have different purposes yeah and it's funny because like so many people will also put like harissa in there right oh harissa i think harissa is closer to gochujang than sriracha because it's mostly used as like an ingredient yeah it's a paste yeah i mean you could potentially dip things in gochujang the way that you dip in sriracha but i wouldn't i that's just me we need to start getting on the ketchup sambal oh i love ketchup sambal ketchup sambal it's the the sweet soy with those toasted chili the like toasted chilies inside of it oh my god shout out shout out to dave and jen friend of the show he brought such good i think my first week here he brought me this lemongrass sambal

and I was like, oh my God, this is the, this place is unbelievable. Yeah, the variety is, I think that's the Balinese style sambal with the lemongrass in it.

Oh my God, it was unreal. Yeah, I mean, the amount of different styles of sambal they have in Indonesia is like really freaking fantastic and they're all so,

so delicious. But yeah, one hot sauce, you can't say it's better than the other. At Bobby Denim Sweet, normalized chocolate-covered pretzels on a charcuterie board. Bobby, it sounds like you don't want to be

eating a charcuterie board. I'm going to be honest. This is a great opinion. What are you talking about? Well, I don't think it doesn't mesh with the rest of them. That's not true at all. I used to work at a chocolate store

and I used to make chocolate and cheese boards and chocolate and cheese and cured meats all belong on the same board together. Even pretzels, because pretzels take the chocolate aspect and they also take the cracker aspect. So way to go, Bobby Denim. Sweet. I love you. I love you.

You love him? Okay. I love you. Strong words. I kind of just defer to Nicole on this one. Thank you. She seems opinionated. Thank you so much.

Okay. Bonsei says Wendy's is better than In-N-Out. It's just a falsehood. I don't believe in that one bit. Next up, next up. At Two Way Ben. On a cheeseburger, I would rather have chopped up bacon either in a jam or held in place by melted cheese because strips of bacon get pulled out in one piece and the rest of your

burger is baconless. True. Two Way Ben. And I feel terrible for, I feel like I've added to this problem by making several bacon burgers on the show and not executing what Bobby's talking about. I think you,

well, people have to remember that we cook for camera a lot and there's something very sexy about a strip of bacon that's leaning over the side of a beautiful cheeseburger versus a dark jam. I think that's pretty much it.

Not even dark jam. So a place that executes this fantastically is the old Jack in the Box. Jack in the Box. Jack in the Box at Jack in the Box. What they do for their ultimate bacon cheeseburger. Not only do they put the bacon strips on it, but they put the chopped up bacon bits. If you take the chopped up bacon bits, you can even do them cold and you put them on top of the cheese on the burger.

The steam from that cheese and burger meltage is going to kind of render the bacon a little bit and that is probably the best way to eat bacon on a burger i don't love that idea i think the bacon jam but then you're getting the sugar i like sugar i like sugar too i like sugar i know i like i like my bacon to be cured in brown sugar and sriracha actually it's my favorite you like the candied bacon i like candied bacon sometimes i just want bacon to be bacon in brown sugar and sriracha, actually. It's my favorite. You like the candied bacon. I like candied bacon. Sometimes I just want bacon to be bacon, man. That's okay.

You know? But yeah, this is correct. And it's also why I don't like thick cut bacon on burgers. Yeah, thick cut bacon on burgers you can't enjoy. You need thin, crispy. Thick cut bacon, most places I don't like. I want it thin and crispy. Okay, so I went to the Rose on Venice one time.

It's a great restaurant. And they just put, they literally slapped down some bacon in front of us with two types of mustard. And we went to town. It was really good. I like that though. Next up, Jubaka90 says, French dressing, very slept on. People need to realize its potential. French dressing reminds me of my house in like 2000.

And my parents used to buy French dressing exclusively. And I'm like, stop giving me pink sauce. So I don't like French dressing exclusively. And I'm like, stop giving me pink sauce. So I don't like French dressing anymore. French dressing just tastes like straight corn syrup, vinegar and tomato paste to me. It's not good, yeah. I don't, I couldn't tell you what it is in its actual context

because I've only had it from, you know, like the Wishbone. Wishbone, exactly. I certainly wouldn't buy it. Ditto with like Catalina dressing. I don't even know if Catalina dressing, do you even, do you know what that is? Is it similar to French?

It is, but it's like a deeper deeper darker red and it kind of just tastes like ketchup corn syrup and vinegar cocktail sauce kind of kind of but no even thinner and syrupy it's like it's like cocktail sauce mixed with arby's sauce oh well it's catalina don't tell my dad um french dressing like oh there are a lot of these dressings that are rooted in like like a real recipe so thousand island dressing the original recipe has like nuts and raisins and eggs no way yeah it is yeah it's like chopped up dried metals and it's metal raisins in the salad dressing yeah um awesome but then you know we kind of like translate that into like uh little pickle chunks and ketchup and mayonnaise yeah um ditto with like russian dressing russian dressing typically has like fresh chopped bell pepper and all this so i don't know

what the real version of french dressing is or if it matters but i know the stuff in the bottle is not my preferred dressing i even like like jarred honey mustard dressing i love honey mustard dressing i prefer it to real honey mustard sometimes me too yeah yeah well i'll dip my chicken nuggets in the honey mustard salad dressing french dressing maybe i need to explore that deeper yeah all right at eric road felt from my this is a twofer for my 10 year old son ollie pancake is a taco for me i love you guys eric i love you and your son ollie even though ollie's dead wrong okay that's fine ollie you're wrong honey you're so adorable and you're so smart uh just not in this particular thing a pancake's not a taco no but you're so keep trying

ollie you know ollie if you send us an opinion week, we will try our absolute best to say it, okay? No promises, though. Ollie, your heart is in the right place, and you are a fantastic young man, and you are going to grow up and be big and strong and realize that a pancake is not a taco, and that's okay. And I'm glad that your parent allows you to express yourself on a public forum like the internet. And, Nicole, I'm glad we're allowed to express ourselves. See how much sexy egg talk gets edited out of this one. Thanks, egg boy!

And on that note, thank you for listening to Hot Dog is a Sandwich. If you want to hear more from us here in the Mythical Kitchen, we got new episodes for you every Wednesday. If you want to be featured on Opinions or Like Casseroles, you can hit us up on Twitter at MythicalChef or nhandizade with the hashtag OpinionCasserole. And for more Mythical Kitchen, check us out on YouTube,

where we launch new videos every week. And of course, if you want to share pictures of your dishes and show us your eggs, hit us up on Instagram at mythicalkitchen. Show us your eggs. We'll see you next time. I am the Eggman. you