[bright horn music]
- Should we go?
Hey guys, and It's Alive.
We're gonna be doing some cured egg yolks.
I know we dabbled in a
different episode where
we made fermented hard boiled eggs,
this is very different.
We're gonna just separate the yolks,
cure 'em in a salt sugar and spice mixture
for about three or four
days in the fridge.
And then I smush 'em together,
hang 'em, or you could
put 'em in a dehydrator.
They firm up and turn
into this like real firm
little disc that you can grate over pasta.
Which we will do.
- [Gaby] Brad!
- [Brad] What?
- Cut the camera.
No for real.
- Cut.
- No for real.
Cut.
- No, for real.
- Do you have shrimp in your--
Continue.
- Thanks boss.
You know, can't share everything.
Loose lips sink ships,
isn't that what they say.
Snitches get stitches.
No they don't,
and violence is never the answer, okay?
Anyway.
[funky island music]
Now the whites, you know,
if you're into like making
little scrambled whites,
or something, I'm not,
but don't throw 'em away,
or if you got someone that bakes,
make a meringue, do
something, I don't know.
But all's we're gonna use is the yolks.
I got this here little dish.
And this here see, this is
cool because this is the same
salt sugar spice mixture that
I used in previous experiments
with these yolks.
And then I just dehydrate
it and it becomes the same
super fragrant nice
little beautiful mixture.
Oh yeah, smells good.
And I'm gonna pour about
half of it in here.
I'll tell ya what I have in here too.
And then leave enough that
you can cover the eggs with.
And what I like to do,
you take a yolk,
I take an egg in the shell still.
You wanna make little
indentations where you
can place your yolk.
So, we're gonna have six yolks.
I'm gonna make six little,
six little landing zones.
You see what I'm doing there?
And what we have in here,
let me hit the notes real quick.
Eggs, great.
Pink peppercorns, two tablespoons.
Salt, three and a half cups.
Sugar, I used just
regular ole white sugar.
You could use anything you want.
That may not be true,
I don't know,
oh you know it might be
good with brown sugar,
it just might be unnecessary.
Either way.
Six fresh bay leaves.
One teaspoon of
a maras biber which is like
a seedless chili flake,
it's fantastic, oily.
One cardamom pod.
And then I put it all
into the food processor.
[imitates whirring noise]
Turned it into a nice little thing, right?
So we got all of our
spices mixed in between it.
And now, we're gonna crack these bad boys
and just collect the,
collect the, oh God Brad.
Now we're gonna crack these
eggs and just collect the yolks.
I like to do it with my hand over a bowl.
All right, oh yeah.
And just kinda let that
white fall out behind ya.
And then, carefully, without
breaking it, hopefully.
I'm just gonna pop it onto one of those
little landing zones.
Oh, thank God.
And do that five more times.
So stay tuned, this is
really exciting stuff.
I just hope I don't break one.
It happens, you know, it does.
Especially me, I got 10 thumbs here.
Oh god.
Right on the LZ, boom!
Good.
Stuck it, that was a 10.
Oh, I skip a heartbeat
every time, I tell ya bud.
Boom.
Perfect game, huh?
It's going down in the books.
The crowd goes wild.
- [Hunzi] Sohla, go wild.
- She doesn't--
Yeah, yeah!
Yeah!
- [Hunzi] Thanks, Sohla.
- Thanks, Sohla.
All right, now we have
the rest of our mixture.
Gonna gently cover these all, okay?
If I wanted to say
something, is now the time?
Can I talk?
All right, so I wanna go
gently and build nice,
build it up, you don't
want to just go dun dun.
Dumping it on, you might
break it, you know.
So it's heavy, boom, I don't know.
But, if I just sprinkle
it gently around it,
make it cover it like
it was a heavy snowfall.
There we go.
And then we can but you
wanna at the end of the day,
we want it to be nice and covered.
So now we're just gonna
leave that uncovered.
I'm gonna put it in the
walk-in for four days,
three or four days.
Let me check my notes.
[whistles]
Yeah, three or four days.
And you can do this
with any yolk, I think.
You know, try an ostrich yolk if you want.
Actually kinda wish we did.
That would be really cool.
Big one.
Ostrich eggs, you can get 'em.
I know a guy.
Get you one by two o'clock if you want.
I could get you a toe by two o'clock.
Or what does he say?
With polish, right what's the line?
I'm the worst with quotes.
But we all know, Brad Lebowski,
all right, good movie.
Brad.
Don't touch.
We're gonna let that hang out uncovered,
three four days,
two three days,
two to four,
three to four days.
[gentle elevator music]
All right.
So what was it, Friday?
Right?
Was it Friday we started?
Monday.
It was Monday we started
our eggs you know.
We um, separated the
yolks from the whites.
We mixed it into our seasoned,
our spiced up, just go.
All right and we're going.
Let's go get our yolks outta the fridge.
It's been about, it's been about.
So guys, look, you can tell
that everything is kinda wet.
You know?
The salt's gonna pull
moisture from the air,
but it's also pulling a
lot of the moisture from
the egg yolks.
Let's get out of the walk-in.
This is looking good.
We'll uh, what do they
call it when they dinosaurs
and they're looking for bones?
What's that called?
Eskavating?
- [Hunzi] Excavating.
- That's what I said,
eskavating, eskavating.
Eskavating [laughs] I can't speak.
All right, little parchment.
Oh yeah.
Yeah, bud.
Yeah, bud.
The yolk is firm but like jelly.
Like [boing], like look [boing].
It's like rubbery.
So I wanna keep it just
a little salty like that,
and we'll lay it out.
Okay?
That's perfect.
They're just absolutely gorgeous.
Firm, you wanna like [imitates
roar] you wanna bite it.
I almost wanna cut one
for the sake of science.
See what it looks like on the inside.
Shall we? I might be able to
just [imitates cut] stick it
back together too.
Annie, I'mma use your knife, thank you.
I'll cut it on the edge.
Tacky in there.
Real tacky, look at that.
Set all the way through.
- That's good TV.
- Good googly moogly, gotta
put a bell on you son.
- Jingle, jingle, jingle, jingle.
- Look at this, cured egg yolks.
- Oh!
- Isn't that fun?
- Yeah.
- If it was done, I
would jus up your lunch.
Touch.
Right, pretty neat right?
And then you dry 'em.
And then you can shave it like
bottarga, like grate it like
parmesan all over your rice, on your fish,
it'd be delish.
- I'm in.
- All right, bye Lau.
We love you.
You look great by the way.
You working out?
So now we have our egg yolks nicely coated
in a little salt still,
let's get these drying.
I'll put this in the dehydrator,
I'm gonna put these three
in the dehydrator to let dry individually.
And I'm gonna hang these at room temp
in a little cheese cloth.
Little experiment, we'll
see what works better.
I'm pretty sure you'll
get the same result.
If you don't have a
dehydrator, you can hang 'em.
Or if you want to speed, it'll
work faster in a dehydrator,
but either hoot.
Let's get a little cheese cloth.
Love this pocket knife, man.
Civilware, you guys know Geoff Rowley?
I can never ah [bleep].
I think that's how you say
his name, Geoff Rowley.
The pro-skater from Tony Hawk, you know?
And he makes cool knives
and stuff, Civilware man.
We get a little, this
is like bakery twine,
I wouldn't even call this butcher twine.
This is like when you go and
get like a box of crumb cakes
or a sfogliatelles and they
tie it up in the little
paper box ba-boom, little cardboard box.
A sfogliatelle.
[laughs]
Those are so good.
Okay, now we're just gonna do that.
We'll do a quick little spin down.
Okay, like that, boom.
And then I'm gonna tie it off.
Look at that cute little bundle.
- [Gaby] Oh, you look like
a Christmas tree right now.
- I look like a Christmas tree?
- Yeah, no you have like ornaments.
- Yeah put some lights on me.
String some popcorn up around me, huh?
Put some presents under my ass, Gaby.
[fog horn]
- Hunzi, cut that part out.
- And now we'll hang it.
I got a little gaffer's tape,
freaking love gaffer's tape.
And I'm just gonna gaff that up like that.
Throw the slack over
there for another day.
And we'll let that hang babe.
So we'll put these in
the dehydrator like so.
All right we'll do it
at 1:30, so it's done.
Set it and forget it!
- [Hunzi] Make sure it's Kevin-proofed.
- Don't even get me started,
I oughta put gaffer's tape
over the plug or somethin'.
And that's it.
Regular, boom.
No, let's go fast, frig it.
I think that just, oh.
Changed everything.
That's it.
We'll let these hang out.
Two days, we'll test 'em.
You want 'em to be rock hard.
On a microplane should
grade like parmesan cheese.
And it's delicious.
This is such a fun easy
ingredient that just wow!
Your next pasta dish.
Or your little rice bowl or something,
whatever, wow, right?
If you don't even need one of
these fancy here dehydrators,
you can just hang it from there.
Puh!
[relaxing elevator music]
- Wrap it like a baby in a basket.
[gentle lullaby music]
- So we had our egg yolk
all set up nice, okay?
But, you know, we got a little fired up,
we got a little excited, okay?
We got, you know, look at this,
we got a dinosaur egg.
AKA an ostrich egg.
Hopefully there's a monster yolk in there.
I've never cracked one open before.
Thing weighs like three pounds.
And then a couple duck eggs, all right?
Maybe different flavor, maybe
little bit different color,
we're gonna find out.
I'm a little nervous.
I've never cracked one open
before but the guy at the farm
was saying you take the
back end of a butter knife,
this is a spoon.
And just ha-ta, ha-ta,
ha-ta, ha-ta, ha-ta,
and just crack and move, crack and move.
And then I gotta do my
very best, fingers crossed,
double fingers crossed,
that I don't break the yolk.
Huh?
Hold on I'm in the middle
of shooting a documentary.
- Are you going on the ostrich egg now?
- Well, before I get a
crack in, I wanna make a bed
so that when I have a handful of yolk,
I got a nice place to land.
- That's smart.
- You know?
All right, so like what
I just said to Chris
we're gonna do that.
All right, I don't wanna be sitting there,
in the trenches with a handful
of freaking ostrich yolk,
and nowhere to put it down.
I'm guessing it's gonna be
like that, I have no idea.
[laughs] I'm kinda excited.
And then we'll do the duck eggs in here.
Well, funny you ask.
If something were to go wrong,
if we were to crack the yolk,
um, we're screwed.
Yeah, one shot one kill like old Tommy!
So, here we go.
Oh Jesus Christ, I'm so scared
that I'm gonna crack it.
And that the shell is gonna
be sharp and then it's gonna
catch the yolk.
Holy [bleep].
Dude this is,
absolutely terrifying.
A little velociraptor's
gonna come out and bite me
in the neck.
It's a thick shell boys.
Look at that membrane too.
- [Chris] You really have
to remove a lot of shell
so you don't tear the yolk on the way out.
- Tear it.
Right, I was gonna try,
[heavenly angels sing]
Open it like, like open head surgery.
- I like it.
Ooo, that's a sharp edge, hold on.
So I'm gonna try to peel some of that,
okay this is the move.
- Oh yeah.
- Peel some of that lip off
as a little buffer.
And then break it back so
it's like a little soft out, you know?
- So much white.
- Yeah, it's a big, this
is a big freaking egg.
You see what I'm saying?
You see what I'm saying?
- Yeah, yeah, yeah.
We got you, we're with you.
- [Anna] Look at the spiral in the center.
- Holy [bleep].
- And now what's the poor
planning, where are we?
- Little reinforcement.
Reinforcement, reinforcement.
- You're good.
- Hold on, we're not good yet bud.
- [Gaby] It's humongous,
I want a picture of this.
- All right, I think we
got it. That's a big yolk!
- [Anna] All right.
How long do you think it's gonna take?
- I don't know, a week.
Seriously have no idea.
Whoo!
Felt good.
Look at that thing, right?
Look how rubbery it is.
- It's so strong.
- Save the, save the inside
liner and make a wine bladder.
All right, and now for the ducks.
Yeah, the duck eggs,
little more accessible.
Oh.
That one broke.
[gentle elevator music]
Boom.
Let me give the old hands a
rinse and then we'll cover
those bad boys up.
I think the duck yolks will
take about the same time
as a chicken, probably two days.
The ostrich, I have no idea.
We're just gonna wait.
Today's Monday, I won't even
look at 'em 'til Friday.
[gentle elevator music]
So the chickens are all done.
We got the duck and the ostrich all set on
the salt and sugar.
They been hanging out
in the walk-in for about
four days now.
I went and checked 'em out
yesterday with ole Kevin.
I think Claire was there too,
I think Morocco might have been around.
And we were um, I got in
and I actually flipped it,
and then covered it back up with salt.
You weren't here Hunzi,
but everyone else was.
It was, it was pretty action-packed.
We talked to Kevin, cameraman Kevin.
He I think he got some footage of it.
'Cause Claire was shooting.
- Hi, Brad.
- Hola!
- What you making?
- Well, Claire, I'm gonna,
what is it called, eskavating?
What do the guys do when
they dig up the fossils?
- They're digging.
- No, but it has a name.
Kevin?
- Excavation?
- Eskavate, yeah, but is
that what it's called?
- Excavating?
- Eskavating?
- [laughs] Excavating
- Cavating.
Eskavating.
- [Claire] [laughs] no.
- Eskavating [laughs].
Anyway.
- Oh, that's the yolk?
- Bought to dig into our ostrich egg.
- Oh, let's see, let's see.
- Well, it's not camera ready.
- [Claire] Do you want like a paint brush?
- It's not done, it's not done.
- Do you need more, oh
my God it's enormous.
- I'm so scared to break it up.
- Do you need more salt?
- Hunzi's gonna be mad,
I didn't wait for our show.
- He can just use this footage.
- You can take this, you guys share?
- [Claire] Oh, Brad.
- We're gonna do a flip-o.
Oh my goodness, it looks great.
I like that, I like that.
So let's go get 'em out of the walk-in,
we'll pop 'em in the dehydrator.
Low and slow, it's Friday,
we'll let 'em go over the weekend.
Jesus Christ, she's out of,
she's outta control with the notes.
Although I guess they are effective.
So here, now I just with your
gentle little fingers you
want to just cat in there.
Little eskavate, right Claire?
- Ex.
Say it with me, Ex.
Like the letter X.
Repeat after me.
Ex--
- No.
Oh my God, it's gigantic.
It flattened out, you know?
It was like a ball.
Like you know like a yolk.
And as the salt gravity from
the salt and the moisture
getting outta it kinda went
whoop and became this like,
oh my God, hold on.
[laughs]
Oh my God.
Let's show Baraghani.
Hey, Baraghani, check this out Baraghani.
- Holy cow.
- Ostrich egg.
- Can I touch?
- Yeah.
And now I'm gonna dehydrate it.
Yeah here we go.
Boom.
That's it, we'll see ya.
It's Friday.
We'll see ya, see ya
on Tuesday, Wednesday.
Make ya a little nice little ostrich yolk
bottarga pasta dish.
Claire, ya here next week?
I'll make ya something real nice.
- I'm here Monday.
- Don't, just Monday?
- Yeah.
- All right, never mind.
[gentle elevator music]
Yeah I don't know what
the hell's goin' on here.
Got lights in my eyes,
we got friggin' Kevin.
We can't afford Kevin [laughs].
All right, so where'd we leave off?
We had our ostrich yolk
and our duck yolks,
we popped in the dehydrator with the salt.
Oh yeah, that's what I'm talkin' about.
Look at that monster.
I'm gonna cut it in half.
- [Woman] Oh my God.
- With the cabbage killer.
Wow, look at that.
Pretty awesome, now you
can see how it's like,
little darker in the center, it's still,
it's very much, I mean
it's firm by all means.
But it's not as firm as, it's
not as crumbly as when it
turns like that pale yellow.
I might let that, we'll try it,
but I might let the ostrich
go a little bit longer
to dry it.
Love that inside to get one consistency.
This almost looks like
you could shave it like
on a mandolin.
And then the duck, let's
cut one of the duck.
Yeah, all the way through.
You see the difference there?
That's just a volume time thing.
And then the chicken.
Comparable to the duck.
Next, we'll just get
out a little microplane.
See how it grates.
All right, that worked huh?
Almost like a parmesan
cheese, this is the duck.
Yeah, very gratable.
This is the ostrich.
Oh, it grates, huh.
Might be the best one.
All right, maybe I'm wrong,
maybe you don't want it to be
super, super bone dry.
That looks amazing.
Look at that.
What I wanna do, is I'm gonna
make a little ramen noodle,
with some scallions, some
garlic, little butter,
little tossy toss,
and them I'm gonna grate this over it.
But I like to taste 'em
by themselves before that.
Let's start with the chicken.
Salty, yolky, kinda, like
a weird little umami kinda,
you know it's like, it's
kinda hard to describe.
Ooo, ooo I think I like
the duck a little better.
It's rich.
The ostrich, I'm like kinda scared.
Maybe a little gamey in a weird way?
I don't know.
I don't know how to describe that.
Wanna try somethin'?
You don't have to.
- Let me rinse my palate.
- Yeah, all right, excellent.
She's got a good critical palate.
Oh, that's a lot.
Little dab will do ya I think.
- I've already committed.
- All right do it.
I like that.
That's the ostrich.
I mean, yolky, obviously.
- Oh, it finishes very funky.
- It finishes funky, right?
I know it's like gamey and weird, right?
- A little gamey.
- The duck I think might be my favorite,
that's your next.
You don't, you don't have to finish that.
Yeah, that's weird.
It's kinda nice.
The duck's kinda nice.
- I like the duck.
- And then chicken.
It's fine.
- This is the best one.
- The egg, the chicken?
- No, I like the--
- The duck, right?
I think so too.
- That's a little bland.
- Little bland.
- We did this tasting in reverse.
- Right, we definitely started with the--
- We should have gone this way.
'Cause now that doesn't taste like much.
But that's, that's nice.
Medium funk.
- Yeah, that's nice right?
Nice little medium funk.
- Medium funk.
- Duck's the way to go.
All right, I'm gonna make some noodles.
And we'll make a little dishy
dish, a little snack okay?
Just in them sun noodles made over in
Fort Lee New Jersey.
Awesome little fresh
ramen noodle you can get.
I don't know if they're national.
But, you can get 'em here.
- What is that, Brad?
- What?
- What is that?
- Oh!
Just a little cured ostrich
yolk, you wanna try?
It's cool if you don't want to.
- Ostrich yolk?
I thought it was like a cookie.
- Yeah, that's what I mean.
It's a turmeric honey cookie.
- Go take a big bite.
- It's turmeric and honey
and um, there's a little cinnamon.
- Wait, I can't tell which is reality now.
- Oh heavens.
- Molly, hi!
This is for you.
- Oh my God, I okay.
This is so weird. How do
you know where I live?
- No, this is, I would
never do that to you.
This is definitely ostrich yolk.
Cured in salt and sugar.
- Where'd you get the ostrich egg?
- Uh, place in New Jersey.
- Take off your blindfold.
- Okay.
Ahh!
What the [bleep].
- Little chili.
- It's just a ridiculous size.
- It's, yeah it's a dinosaur.
Those birds are terrifying.
[laughing]
- Mmm.
- Right?
- The flavors of the
outside come through more
in these guys.
'Cause they're not as--
- There's less.
- There's less egg.
- Less yolk.
- You know, I'm getting
more of the like coating.
- Which might be a good thing.
- Yeah, no, definitely.
I mean if you're gonna do it.
- Right?
- I like your knife skills, brah.
- Thanks, Molly.
- Looking good!
- Now for the, the grand finale.
You know, we'll do a
little bit of all of 'em.
I don't care.
Oh God, we'll start with the ostrich.
Yeah, get on there, huh?
Right into the duck.
And finish strong with the chicken.
And there you have it.
Little mixed egg bottarga.
Yeah, bud!
It's pretty good.
Not bad.
The yolk, check it out.
The yolk kinda melts right on it.
It's actually really good.
Rick, you wanna try some?
You look kinda busy.
- Ah, you know.
For you, Brad, anything.
- Here, here, lemme get you a fork.
- Oh my gosh.
- Yeah, everyone, gather 'round.
- That's incredible.
- Not bad, right?
- Tastes like there's cheese in it.
- Tastes like there's cheese,
I mean it's a little eggy,
but in a very nice way.
- Very good.
- Yeah, it's really good.
- I mean if I spent a little
more time and like put this
on like if there was some
shrimp in there and like
made a meal out of it.
- I don't think it needs anything.
It's perfect the way it is.
- Oh well thank you!
We gotta call you over more often.
- It's really good.
- Not bad, right?
Little ramen.
- I'm into this duck.
- Yeah all right.
Well hey, you want one?
- Sure.
- Yeah, you'll use it?
- Yeah.
- All right, here ya go, Rick.
- Awesome, thanks Brad.
- Yeah, see be kind to people.
- Thank you.
- Yeah, Rick, thanks for stopping by.
So, mixed yolk bottarga.
Real easy.
Easy to do, fun to do.
Do it, try it and try a quail.
Go out there and get yourself a goose egg.
Find a dinosaur egg.
Whatever you want.
Yeah, bon appetit.
- [Gaby] Bon appetit.
- Gaby, what are you doing
wearing glasses inside?
- I'm going out.
- Look at this one.
- And I'm drinking, this
is my pot of water today.
- Look at you, like a movie star, right?
- Yes.
- Kevin!
Kevin and Delaney, they're like the,
now we have Kevin's part of that too.
What's with your color checker?
How we lookin' boss?
How we lookin', matched up?
Oh it is called a color checker.
[laughs] I ain't scared
of Andy with a knife.
Oh, look at you bud!
Who do you think you
are, what's that thing,
charge your phone too?
I want one.
I want that.
It's my favorite part
in" Napoleon Dynamite."
When Uncle Rico, oh God,
Uncle Rico, I love Uncle Rico.
When Uncle Rico is a he's
driving around and he's
selling Tupperware [laughs]
and he's selling Tupperware.
And they go to this one couple.
And he's like, oh here,
these things are
indestructible or something,
try to break that.
And the husband, the guy's
like, trying to break.
I can't, right.
And then, he's like yeah
you buy this whole set now
and we give you this free prize.
And it's this big, like, model sail boat.
And the wife looks over to the husband,
the guy that couldn't break
the Tupperware and she goes,
she goes, "I want that."
And the way she says it, oh my God.
I freaking love it.
Anyway.
Oh, new shirt, yeah bud.
Cruisers.
My buddy Pat O'Malley, he's got a book,
a photo book.
And he made me a shirt.
The book's called Cruisers.
Check it out, Pat's the best.
Yeah, Uncle Pooty.
Oh, no!
See ya.
[upbeat music]
