Go to the Article: Cracking the Egg: Understanding This Incredible Ingredient
This was really cool to read - would love to see more info like this
So glad Nick is back.
Welcome back Nick!!
I'm gonna go out on a limb and say this is the most chefsteps that chefsteps has looked since, well the golden era of chefsteps. Bravo. The alliteration at the start from Nick, the science made accessible, the banging sonic backdrop and lets not let the outstanding Text graphic design here go unnoticed (did you SEE that egg yolk interact with the titles, never mind behind the pot). Bravo.....
Will echo others. Great read/video and great to see Nick back. :-)
These video productions have really become terrific!
Note to self: Adjust volume down on phone before watching this video! The music track made me jump and almost spill my coffee... 😬
I mean yeah eggs are cool, BUT NICK IS BACK?!?
Really glad to see Nick back, and yes, this is the most ChefSteps has looked ChefSteps in a long while and that is FANTASTIC!
Nick is back!!!!!!!
Welcome back Nick! So glad to see you here again!
Great to see Nick on video, but DAMN the filming and editing team is crushing it. The shot at 0:15 with those ribbons of egg white?! That emulsion shot at 0:52?!?! That freakin' meringue tornado at 2:09?!?!??! The effect of the text warping in the beaker at 2:09?!?!?!?!?!?!
Great video. Is that a 400 ml Pyrex Beaker you used to make the mayo with the Breville immersion blender ?
Happy to see that Nick is back!!!
500ml.
Thanks Kyl
Merci beaucoup, the video quality is a peice of art, the in-depth treated subject avoid losing precious time on the WEB, and it is nice to see Nick again. (first comment since I have enrolled in 2016)
This I like!! Keep content like this coming!!
