[0 - 2] Hey, what's up guys and welcome back to Basics with Babish
[2 - 4] where this week, we are sponsored by Blue Apron.
[4 - 9] An awesome meal kit delivery service that is an easy and healthy way to get cooking at home.
[9 - 12] And the first 100 people to use the link in the description of this video to sign up
[12 - 16] will receive $50 off their first two weeks of Blue Apron deliveries.
[16 - 19] We're gonna learn how to use this kit to make Shakshuka later,
[19 - 22] but for now let's put all our new toys back into the fridge and get down to basics.
[37 - 40] Alright guys, so let's start with scotch eggs.
[40 - 45] Which is a great opportunity to exercise and hone our ability to make soft-boiled eggs.
[45 - 46] Now I like to steam my eggs.
[46 - 48] That is put them in a steam basket.
[48 - 56] Drop them into a little bit of boiling water and cover; steaming for no more than 6 minutes, maybe even 5, since we are going to be frying these down the line.
[56 - 61] Straight out of the steam basket, we're plunging these into an ice bath, cause we want to stop them from cooking immediately.
[61 - 64] Once they've had the chance to cool off completely, about fifteen minutes,
[64 - 68] we're going to take them back out of the water and crack them all over
[68 - 71] putting them back in the water so they're going to be a little bit easier to peel
[71 - 73] because the water is going to seep its way
[73 - 75] in between the shell and the egg.
[75 - 79] Then, we're taking a rare look at my sink to peel the eggs under running water.
[79 - 83] Then, one last time back into the ice bath and refrigerate until ready to cook.
[83 - 86] While those guys chill out, we're making some herb loaded ground pork
[86 - 89] with which we are going to envelop our eggs.
[89 - 93] I've got about a tablespoon or so each worth of sage, thyme, and rosemary
[93 - 98] that I'm going to finely mince before adding to, maybe, a pound and a half of ground pork.
[98 - 102] The most important one here being sage. We want this to have sort of a breakfast sausage vibe.
[102 - 107] We're also going to hit this with a heavy-handed few pinches of kosher salt and freshly ground pepper.
[107 - 109] Go ahead and mash that up, make sure that it's well incorporated.
[109 - 113] You can almost smear the pork against the side of the bowl to create a kind of emulsion.
[113 - 117] This is going to result in a more uniform sausage patty ensconcing our egg.
[117 - 122] Next up, we've got a pretty standard breading setup here: eggs, flour, and panko bread crumbs.
[122 - 128] We're starting by taking about a quarter of the sausage mixture and flattening it out into a big ol' sausage patty
[128 - 134] into which we can deposit our egg and sort of slowly stretch and wrap it around the circumference of the egg.
[134 - 137] Once you've got the whole thing safely wrapped and patched where necessary,
[137 - 141] you can sort of squeeze and roll the entire affair back and forth between your hands
[141 - 144] to make sure that the sausage is evenly distributed around the egg.
[144 - 146] And then, it's time to get breading.
[146 - 149] We're gonna start by coating the sausage with a layer of flour.
[149 - 151] Just like you might do with fried chicken.
[151 - 154] And then we're moving into a few beaten eggs.
[154 - 157] Then once we've got our egg wrapped in sausage thoroughly coated in more egg,
[158 - 160] it's time to hit it with them panko bread crumbs.
[160 - 166] Once everybody has been evenly coated, it's time to heat our frying oil to 375° Fahrenheit.
[166 - 168] (in a bad impression) And then as it comes time to fry our dragon eggs,
[169 - 174] it's time for me to put on my Jodah impression from Game of Thrones.
[174 - 178] They're dragon eggs, Khaleesi, they were never meant to be fried.
[178 - 185] That is unless you were to fry them for seven to ten minutes until they registered 80° centigrade
[185 - 188] or (back to normal) 175° Farenheit
[188 - 193] That is only in the sausage layer, we want the centre of the egg layer to remain soft and yolky.
[193 - 195] So we're letting these guys drip dry for a few minutes
[195 - 201] before making sure that they meet FDA regulations and then building a whole grain mustard aioli.
[201 - 206] That is a fake aioli, a "fakioli"; equal parts mayonnaise and grain mustard.
[207 - 212] Simple as that. A very easy and accommodating sauce for our Scotch eggs.
[212 - 217] Simply spread a pool of the sauce on the bottom of the plate, or you can serve it on the side if you're doing this picnic style.
[217 - 220] Either way, we're all here for the same reason,
[220 - 223] to split this guy open and see what's inside.
[224 - 227] Little bit of suspense built up while the camera tracks from left to right,
[227 - 231] and I slowly saw my knife through the centre of our prize.
[231 - 235] Cracking open to reveal, what, a chalky, overcooked yolk?
[236 - 243] A runny, delicious yolk, pouring with reckless abandon over our mustard aioli like it's not even a big deal.
[243 - 244] But, oh my God, it is a big deal.
[244 - 250] Not unlike our next dish, an unapologetic brunch going crowd pleaser: Eggs Benedict.
[250 - 255] A dish consisting of two different preparations of eggs, both of which are traditionally thought as very difficult.
[255 - 261] But with a few simple twists of technique, we can make it very easily for all your hungover friends.
[261 - 265] Let's start by cracking three whole egg yolks into the jar of a blender,
[265 - 267] adding a little sprinkle of paprika,
[267 - 270] adding a playful little dollop of mustard,
[270 - 273] a generous and emotionally available squeeze of lemon juice,
[273 - 275] or the juice of one whole lemon,
[275 - 277] and blitz together.
[277 - 280] Once these guys are thoroughly blended after thirty or so seconds
[280 - 284] we're going to remove the "pour stuff into me" hole in the top of the blender.
[284 - 289] Grab a stick worth of simmering unsalted butter, and slowly start to pour it through the top.
[290 - 294] You want to pour slowly enough that the residual heat from the butter does not scramble the eggs
[295 - 298] creates a smooth and thick hollandaise sauce.
[298 - 304] The cascading stream of which is irresistable not to plunge one's finger into and shove into one's,
[304 - 304] let's call it
[304 - 306] taste testing mouth.
[306 - 309] And now comes the age-old task of poaching eggs.
[309 - 312] Today's method comes courtesy of J. Kenji López-Alt
[312 - 315] who advises cracking eggs into a fine mesh sieve
[315 - 317] and swirling them around as such.
[317 - 322] Not only so you've got the perfect vessel to transfer the egg into some barely simmering water,
[322 - 326] but also so the sieve can help remove some of the thinner, wispier yolk.
[326 - 330] AKA the very bane of home egg poachers everywhere.
[331 - 334] After about three minutes in 190° Fahrenheit water
[334 - 335] these guys are ready to come out.
[335 - 340] Drop them gingerly atop some freshly fried Canadian bacon or ham,
[340 - 341] a toasted English muffin,
[341 - 345] and topped with, you guessed it, egg yolk butter sauce.
[345 - 348] And then top that with a dollop of pure cholestrol.
[348 - 352] I'm kidding, of course, this is one of America's brunch staples, along with fried chicken and waffles
[352 - 355] and burgers with unlimited mimosas.
[355 - 358] These guys admittedly look a little plain unless you garnish them with paprika,
[358 - 359] so make sure you go ahead and do that.
[360 - 364] And prepare to amaze all of your hungover friends when you prepare this seemingly out of nowhere
[364 - 367] because you poached the eggs the night before.
[367 - 367] That's right.
[367 - 370] You can poach these eggs as described and put them in ice water
[370 - 373] let them sit in the fridge for up to three days.
[373 - 377] Simply reheat them in a bowl of hot water, whip up some blender hollandaise,
[377 - 379] and toast up some English muffins and suddenly
[379 - 381] you're an unfathomable genius.
[381 - 387] Alright, guys, so let's take a look at yet another easy egg preparation, brought to you by Blue Apron.
[387 - 390] With one of their super easy and intuitive recipe kits,
[390 - 393] we're gonna try something that I've had a great deal of trouble with: Shakshuka.
[393 - 396] So the procedure for making shakshuka follows a pretty basic formula.
[396 - 403] Make a tomato-based sauce with vegetables and/or meat, in this case we've got red onions, carrots, potatoes, and sweet peppers.
[403 - 405] And then, once those have cooked,
[405 - 410] we're going to make a couple wells, crack a couple eggs into them and drop the whole affair into a 400° Fahrenheit oven.
[411 - 415] For about five minutes or until the whites are set and the yolks are runny.
[415 - 417] We're gonna top it with a little bit of feta cheese,
[417 - 419] and make sure that the eggs are cooked properly.
[420 - 423] And then we've got some pita bread that we've toasted with za'atar.
[423 - 427] All coming together for a really nice, well rounded meal that took about thirty minutes to make.
[427 - 430] Blue Apron is a great way to start cooking at home, more often,
[430 - 432] and pick up some new cooking skills.
[432 - 434] They have both two-person and family meal plans,
[434 - 437] they use farm fresh ingredients,
[437 - 440] and each meal is between five to eight hundred calories per serving.
[440 - 444] And like I mentioned earlier, the first one hundred people to sign up using the link in the description
[444 - 446] will get $50 off their first two weeks.
[446 - 447] I hope you guys give it a try yourselves,
[448 - 449] it's time to eat some steak.