Assignment 2: Video for a Learning Purpose
What was the learning purpose of your video?
The video that I created was used to show how to make a Japanese style scrambled egg dish. To recreate this dish you need two eggs, sugar, garlic, soy sauce, toasted sesame oil and rice or noodles to serve it over. There is also the option to add toppings such as a hot sauce or seaweed pieces. I love cooking and incorporating my culture into the meals I make is fun for me and a great way to share delicious recipes with other people.
What principles did I incorporate in my video and how?
The first principle I was aware of when making my video was Mayers coherence principle. I stayed on topic by only talking about the creation of the eggs, and not going off track in any way. There was a bit of blank time while cooking but I know that I had to stay on topic and focus on that subject over anything else.
The second one I incorporated was the modality principle. This was used when I was showing the ingredients in the video. I made sure to show the ingredients as well as share the names of each one. The helps to keep the person who is watching the video on track with what part they are at as well as see/hear what ingredients they need to use.
What was challenging about capturing your own video?
There were a few challenges that I endured when capturing my video. The first was finding a good set up. I live with 4 other roommates, where we all share a kitchen, so to begin I had to find a time in the day where no one needed to use the kitchen, as well as when I could ensure there was a quiet environment in the house. Once finding a good time I had to find a good place for my phone to sit, luckily one of my roommates had a phone stand I could borrow for this project which allowed for a quick set up. The lighting was tricky to get however I had to remind myself that I was not a professional and had to work with what I had.
What did you find the easiest?
I found choosing the topic the easiest part about creating this video. I am passionate about cooking which made me instantly decide to create a cooking video. With a diverse background and culture I wanted to choose something that I enjoyed eating, but was also maybe new for those who watched this video. The Japanese scrambled eggs are something from my childhood and something I still enjoy making for myself well away from home which allowed for an easy decision! I also had an easy time with the creation of the script as I have done that in other classes which is how I knew that the website HappyScribe was the best place to autogenerate the captions!
How would you approach capturing video differently next time?
Next time I think I would take a different approach and instead of doing a full video of me making the eggs from start to finish I would choose to segment the video into different parts. I chose to do the full take on making the eggs due to my editing abilities as well as personal preference when I watch cooking tutorials as I like knowing an accurate time on the recipe. It would be cool to do another video with a different approach in the future!
Storyboard
Script
(00:00)
Hey, guys. My name is Skye.
(00:01)
Today, I’m going to be showing you how to make a Japanese-style scrambled egg.
(00:05)
To start, I’m going to open our carton of eggs.
(00:08)
Again, you can use any type of egg you
(00:11)
want, but I just choose to use two large, brown eggs.
(00:15)
Crack those in.
(00:19)
Sometimes they get a little messy.
(00:26)
Just not the best egg cracking skills.
(00:29)
I’m going to throw those in the garbage.
(00:34)
Then always after you crack eggs,
(00:36)
you want to make sure to wash your hands, super important.
(00:42)
The next step we’re going to do before
(00:46)
anything is just turn on the pan to medium high.
(00:48)
I have my pan here. Let it heat up for a second.
(00:50)
Then we have our bowl with our eggs.
(00:52)
We’re going to start adding ingredients.
(00:54)
First thing you need to do is add garlic.
(00:57)
For me, I just use the crushed garlic just it’s easier with school.
(01:01)
I take about this much on a little teaspoon.
(01:04)
I find with already crushed garlic, it’s very potent already.
(01:08)
Just do that. I’m going to do that.
(01:12)
I have my teaspoon measure.
(01:14)
We’re going to take some soy sauce,
(01:17)
throw about half a teaspoon on there, and then pour into our egg.
(01:25)
Then on the other side,
(01:25)
just because that’s clean, it’s going to take a little bit of the egg.
(01:28)
I’m going to take a little bit ofcider,
(01:30)
and I call it just like a little nudge, and throw it in there.
(01:36)
Our pan is starting to heat up.
(01:38)
I can feel it.
(01:41)
Then we’re going to take our eggs and whisk them.
(01:45)
You want to make sure when you’re whisking your eggs that they’re just super smooth.
(01:58)
Once those are ready, I’m going to take our sesame oil and put it on the pan.
(02:04)
Just put a little bit on there.
(02:08)
I use a tons of olive oil with this just to add more flavor.
(02:12)
Just wring it around the pan like this.
(02:15)
We put our ingredients on the way.
(02:17)
I’m going to pop that back down.
(02:19)
We’re going to take our utensil and wrap that around.
(02:25)
Then what I like to do when I put this
(02:27)
in is just continuous whisk, throw it in the pan.
(02:31)
Make sure you have a little drips.
(02:33)
Put that off to the side.
(02:35)
To serve this, you want to have a little bowl of rice.
(02:39)
I just have rice and a little bit of seaweed, because I like the extra flavor.
(02:44)
Then you’re going to take your spat
(02:47)
and just constantly just move the eggs around.
(02:50)
My grandma used to make this for me all the time when I was younger.
(02:54)
She’s Japanese, so it just brings a little bit of home back while I’m at school.
(02:58)
I’m just consistently moving around.
(03:00)
Excuse my hands.
(03:02)
They’re just being a little loud today and my burner.
(03:06)
Just make sure you’re consistently getting little peeks almost in your pan.
(03:11)
We’ll start to turn white and bubble.
(03:14)
That’s a good sign that means it’s cooking.
(03:18)
Just consistently go.
(03:20)
Take about two minutes if it’s on medium high.
(03:24)
A little bit less, honestly.
(03:27)
Just beat that up.
(03:28)
You’ll see for mine, it’s starting to form white peaks.
(03:32)
Existentlyly get it.
(03:33)
Then with the Japanese-style scrambled egg, you actually want it to be
(03:38)
a little bit runrier than regular scrambled eggs just because when you serve
(03:43)
it over rice or noodles, it just makes it a little bit nicer to mix in.
(03:47)
I’m consistently just going to make sure there’s all peaks.
(03:51)
You also do want to make sure, though,
(03:53)
there’s some uncooked egg just for health reasons.
(03:57)
Consistently moving that, it’s almost done.
(04:10)
Okay. That’s almost ready.
(04:14)
Okay, so it’s at this point.
(04:16)
When you think it’s ready, take it off the pan, move it onto an off-hot surface.
(04:22)
Just consistently whisky around.
(04:24)
Again, you want them to be a little bit
(04:26)
more wet than regular as it will cook on top of the warm rice.
(04:31)
Move those around.
(04:34)
Then once you feel like they’re ready
(04:36)
to the consistency you like, pour them onto the rice.
(04:43)
Put those off to the side.
(04:45)
There you have it,