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  • - Make you fancy, Alvin (giggles).

  • - No, I'm making it big; that's the name of the show.

  • This is a 100 egg omelet.

  • (grunting)

  • (mumbling) eggs.

  • It's a damn lot of eggs; it's a lot of time.

  • Shout out to all my hens out there; you the real ones.

  • All right, stay together, stay together.

  • One, two, three: open your eyes Rie.

  • (giggling)

  • - It's so cute.

  • (upbeat music)

  • - What's up guys, I'm Alvin;

  • I love making giant food and today on Tasty's Making It Big,

  • we're gonna do some crazy stuff.

  • Today, I'll be cooking for my fellow tasty producer, Rie.

  • You might of seen her on Worth It, on Eating Your Feed,

  • and a lot of other tasty videos.

  • She's an amazing producer and a wonderful chef.

  • I wanna see if I can make something that's really cool

  • that'll really impress her, so let's go see

  • what she wants to eat today.

  • Hello. - Hey Alvin.

  • - How's it going? - Good.

  • - Did you have any lunch or dinner plans today?

  • - I didn't have lunch, I didn't have breakfast even--

  • - Okay. - So I'm very hungry.

  • - What do you personally enjoy like eating

  • on a day-to-day basis?

  • - I love Japanese breakfast. - Okay.

  • - Rice, miso soup, and tamagoyaki

  • which is Japanese style omelet.

  • - The one where they like, cook it in the pan

  • and it rolls up? - Exactly.

  • - Okay. - So, I would be

  • so impressed if you made me omelet.

  • - Like a giant omelet? - Giant omelet.

  • - Oh.

  • (woman giggles)

  • Well just to be clear though, like American omelets

  • and Japanese omelets are different right?

  • Like what makes them so unique?

  • - So Japanese omelet, it's like you explain it;

  • it's like rolled and it's layered.

  • American omelet has a lot of fun ingredients

  • like peppers, caramelized onions, bacon and cheese.

  • - Are those like your favorite ingredients in omelets?

  • - Yeah, I love caramelized onion and bacon combination.

  • - Doesn't seem like it's gonna be very easy.

  • - Make it fancy Alvin (giggles).

  • - No I'm making it big; that's the name of the show.

  • Oh, I have an idea. - Yeah.

  • - Not only I'm gonna make you a giant omelet.

  • What if I make you a 100 egg omelet?

  • - 100 egg omelet? - 100 egg omelet.

  • - It will be so amazing. - Okay.

  • - Yeah. - Okay, I'm gonna get to it.

  • (air swooshing)

  • Okay, here we are.

  • As you can see, I have many, many, many eggs.

  • I have never purchased, handled, or seen this many eggs

  • in one place in my entire life, so.

  • The first step to making a 100 egg omelet

  • is to crack 100 eggs, so let's get crackin'.

  • (upbeat band music)

  • Oh, I broke the first one.

  • We are off to a fantastic start.

  • (eggs cracking)

  • To crack eggs, you wanna take the egg

  • and you wanna crack it on a flat surface;

  • not on the edge of a pan or a bowl

  • 'cause it could really shatter the inside.

  • (eggs tapping)

  • Knock, knock; who's there?

  • You know, just an egg.

  • (upbeat music)

  • Sometimes people ask me, what came first:

  • chicken or the egg?

  • After hours of deliberation, I don't really know.

  • (upbeat music)

  • Fun fact: a hen lays one egg every 26 hours.

  • So that means for one hen to lay 100 eggs,

  • that would, that would be (mumbling);

  • dammit I'm Asian, I should be knowing this better.

  • Days, 108 days and eight hours for one hen

  • to lay 100 eggs; also known as damn long time.

  • Shout out to all my hens out there: you the real ones.

  • (egg cracking)

  • (upbeat music)

  • We're almost there; it's been quite a journey.

  • Number 100. (egg cracking)

  • Whew, okay; we have officially cracked 100 eggs

  • into this bowl.

  • It's a damn lot of eggs, it's a lot of time.

  • Thank you chickens for your hard work;

  • I'll see you in a bit.

  • (slow jazz music)

  • So these are 100 eggs; I'm first gonna whisk them

  • and I'm gonna season them later.

  • I'm actually very excited for this.

  • We're gonna go.

  • (dishes clanking)

  • (giggles)

  • There's so many eggs, I can't even get 'em all.

  • (dishes clanking)

  • I wanna make sure this is the smoothest egg mixture

  • anybody's ever seen, so I'm gonna whisk

  • the crap out of these eggs (giggles).

  • (eggs splashing)

  • Whew, it's a workout; right arm's getting real tired

  • about now (giggles).

  • Oh, there was a yolk I missed;

  • there you go, I got ya'.

  • That's right, you don't escape from me.

  • I eat yolks for breakfast.

  • (eggs splashing)

  • Actually though.

  • (dishes clanking)

  • I like this beat.

  • (whisk clanking)

  • That's the egg beat.

  • (whisk clanking)

  • All right, I'm done.

  • (grunting)

  • My arm's dying; I'm so tired.

  • (slow jazz music)

  • Slowing down; it's not a vortex anymore, it's a kitty pool.

  • I wanna say that's pretty much done.

  • You know, we got a nice consistent color; we're all good.

  • We're gonna add some salt.

  • I don't know how much salt to put in

  • because this is 100 eggs, so (mumbling) kinda eyeball it.

  • (whisk clanking)

  • I wanna say that's enough.

  • Going to transfer these and start rolling our omelet.

  • (slow jazz music)

  • My technique for making this omelet is similar

  • to the Japanese style which is called a tamagoyaki.

  • I think it's going to be, like a rolled omelet,

  • so what I'm gonna do is we have two of these trays.

  • Line it with silk pat to make sure it doesn't stick.

  • I'm actually just gonna brush these with a lot of butter.

  • Butter and eggs, you know, fantastic marriage.

  • Obviously, you know we could dump 100 eggs you know

  • into a pan maybe, but kinda boring you know;

  • it's not what I do.

  • I have no idea if this is going to stay up right,

  • if it's going to break, but it's all good.

  • We're going to basically try to pour some eggs in here.

  • I am gonna guess, like a quart of eggs per container.

  • (eggs splashing)

  • Mm, delicious.

  • (eggs splashing)

  • Oh yes, nothing like pouring liquid eggs.

  • Let's go evenly.

  • Is this enough eggs; I hope it's enough eggs.

  • I think it's enough eggs.

  • Nice, nice, nice.

  • All right, let's go for round two.

  • All right, I'm gonna go and take these to the oven to bake.

  • I want it to set into a nice sheet, but I don't want it

  • to overcook.

  • We're gonna cook at 300 for I'm gonna say, 10 minutes.

  • I'm gonna very carefully, take this to the oven.

  • All right Alvin, don't you mess this up now.

  • Your honor is on the line; do not displease Rie.

  • (upbeat music)

  • Okay, we have nice big egg sheets here.

  • This one's a little lopsided; I think in the oven

  • it just kinda tips a little bit that way.

  • It's okay, we're gonna put some cheese on it

  • and I washed my hands so, we're all clean.

  • This is gonna go like, over here.

  • Yeah, here we go.

  • The heat from the egg sheets are going

  • to actually help melt the cheese while it's being rolled.