The video is a cooking tutorial by a person who is teaching their audience how to cook Indomie noodles with a special twist - adding scrambled eggs. They start by boiling water and adding the Indomie seasoning, which they carefully shake to distribute the spices evenly. They then add oil to the pan and wait for it to heat up before cracking in an egg. They cook the egg slowly, waiting for the whites to set and the yolks to thicken, before stirring it gently to create a scrambled egg mixture. The cook then adds the Indomie noodles to the pan and stirs everything together, seasoning with the Indomie sauce. Finally, they serve the dish and take a bite, declaring it delicious. Throughout the video, the cook chats with their audience, sharing tips and tricks for cooking the perfect Indomie noodles with scrambled eggs.
Here are the key facts from the text:
1. The video is about cooking Indomie sauce with boiled and shaken eggs.
2. To start cooking, you need a pan and enough water.
3. The water needs to be boiling before adding the Indomie.
4. You should separate the seasonings from the Indomie packet.
5. The yellow seasoning packet needs to be shaken before use.
6. If you don't shake the seasoning packet, the spices will be left over.
7. Heat oil in a pan before adding the seasoning.
8. You should wait for the oil to heat up before adding the seasoning.
9. One chicken egg is enough for the recipe.
10. You should not stir the egg straight away after adding it to the boiling water.
11. The whites of the egg should be left to form before stirring.
12. If you stir the egg too soon, the whites won't form properly.
13. The yolks will start to form after a while, and you can stir the egg then.
14. You should not over-stir the egg, as it can become too dense.
15. The egg is cooked when the whites are solid and the yolks are formed.
16. You can add the cooked egg to the Indomie sauce and stir it in.
17. The amount of sauce needed is just right, not too much or too little.
18. If there's too much sauce, you can add a little more water to thin it out.
19. The dish is ready to be served when the egg is fully incorporated into the sauce.