[0 - 2] Hey guys welcome back to basics with Babish where this week
[2 - 8] We're taking a look at eggs, something that confounds both newcomers to the kitchen and seasoned chefs alike.
[8 - 14] But we're going to explore a couple of different techniques that are gonna make this breakfast mainstay a whole lot easier
[14 - 16] Let's get down to basics
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[50 - 54] Alright guys so today. We're taking a look at some of the more basic egg preparations
[54 - 57] Let's start with a sunny-side up egg, and if you use a biscuit cutter
[57 - 63] You can get a perfectly round egg, perfect for sandwiches and really fussy people. This is totally optional either way
[63 - 66] We're cracking an egg into a skillet over medium-high heat
[66 - 70] With some butter melted until foaming once you start seeing the whites set up
[70 - 76] You can reduce the heat a little but generally we want this to cook pretty fast so the egg yolk stays nice and runny.
[76 - 80] This pan the t-fal Professional Series is great for making eggs. I am not sponsored by t-fal
[80 - 84] It's just a really great pan you barely need butter because the eggs slide right off
[84 - 87] Now if you cook the egg over higher heat you'll get a really nice crispy bottom
[87 - 91] But this takes a little bit more practice because the yolk will overcook more quickly
[91 - 93] so that's how you make a basic sunny-side up egg
[93 - 97] Now as far as scrambling eggs everybody likes theirs a certain way,
[97 - 99] I like mine the Gordon Ramsay way
[99 - 103] Which is absurdly soft to the point of almost being a custard with goat cheese and chives.
[103 - 106] Like most great eggs, this is starting with a lot of butter
[106 - 109] I'm doing two tablespoons of butter, 2 to 3 eggs beaten
[109 - 113] And we're gonna drop these in just as the butter starts to foam, we don't want this to cook too fast
[113 - 117] These are gonna cook them absurdly slow, but just stick with it the payoff here is huge
[117 - 123] So I've added the eggs to the butter and I'm going to keep them moving using a fork or a rubber spatula
[123 - 127] We want to keep the eggs moving because we don't want any large curds to form.
[127 - 129] Once the eggs start setting up a little bit
[129 - 131] It's time to add our goat cheese and chives
[131 - 136] Keep the heat nice and low and remove it from the heat like this any time you're not keeping the eggs moving
[136 - 141] Season with salt and freshly ground pepper add a few tablespoons of goat cheese and stir until creamy
[141 - 145] then it's time to dump this on top of a slice of our favorite toasted toast
[145 - 147] I like a nice thick slice of sourdough.
[147 - 152] Garnish with a chive if desired and get ready to turn a one-night stand into a long term relationship
[152 - 155] So that covers fussy brunchy eggs
[155 - 158] What about a good old-fashioned diner style American omelet?
[158 - 159] Now you can obviously pick any fillings you want
[159 - 163] I'm going for a sort of mushroom spinach Swiss kind of vibe
[163 - 167] Simply sauteing the mushrooms first until they've given up all their liquid adding spinach
[167 - 170] Sauteing for an additional couple minutes and seasoning to taste with salt and pepper
[170 - 175] Set that stuff aside wipe out your pan, and it's time to get cracking on those eggs
[176 - 177] Into a tablespoon of filming butter
[177 - 181] we are dumping three beaten eggs and immediately moving them around
[181 - 184] This creates a smaller curd. The curd of an American omelet is
[184 - 187] obviously bigger than the scrambled eggs we were doing earlier
[187 - 189] But smaller curds equal more tender eggs
[189 - 194] once they just start to set up give them a good shake until they evenly coat the bottom of the pan
[194 - 198] Hit them with whatever cheese you're using, I'm gonna use some Gruyere and
[198 - 202] nestle the fillings on one side of the omelette. Now this is all being done over medium-high heat
[202 - 205] So we get a little bit of that browning on the exterior of the omelette
[205 - 207] I like to plate mine up with a little bit of extra cheese
[208 - 211] You'll notice that I'm shredding my cheese very very finely. This is gonna help
[211 - 216] it melt faster and more evenly. Season as necessary with a little bit of freshly ground pepper and dig in.
[216 - 222] The texture we're looking for is a slightly dry almost crispy outside with a creamy but not runny interior
[222 - 226] And now let's look at an entirely different kind of omelet, the French omelette
[226 - 229] You'll notice that I'm using a smaller pan here
[229 - 230] This is a 9-inch omelet pan
[230 - 235] But I'm still using three eggs because this guy is gonna be quite a lot thicker than the American omelette
[235 - 238] We're melting a tablespoon and a half of butter in the pan before adding our eggs
[238 - 242] Over a medium heat because we want these to set up quickly but not brown
[242 - 246] And just like the scrambled eggs from before we are keeping these eggs moving.
[246 - 249] We want as small a curd as possible before we let it set up
[249 - 255] Start saving your plastic cutlery from takeout because you're gonna want to use a plastic fork on your nonstick pan
[255 - 260] Otherwise you are going to scar it up real bad. Once we start seeing the edges of the omelette solidify
[260 - 265] We're going to slowly fold it over onto itself using the fork or a small rubber spatula
[265 - 269] We're essentially trying to roll the egg here into a sort of eggy cigar
[269 - 273] We are then inverting the omelette seam side down onto a plate hit it with some salt and pepper
[274 - 279] Chives if you're feeling bad and bougie and it's time to cut this guy open to make sure that we did our job right
[279 - 284] We want the exterior to be just set and the interior to be soft and custardy like this,
[284 - 287] but again not runny if you've got liquid pouring out try again
[287 - 290] And don't get discouraged eggs take some practice
[290 - 293] when you're first starting to learn to make eggs don't walk away from them
[293 - 296] choose relatively easy preparations and try try again
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[324 - 327] This has been Eggs part 1 keep an eye out for Eggs part 2
[327 - 332] where we'll be taking a look at some more advanced preparations like Eggs Benedict and Scotch eggs
[332 - 335] I will see you guys next week for the live stream on Twitch
[335 - 338] all of my past live streams have been re uploaded to YouTube
[338 - 341] In case you missed them, and you want to cook along and you know
[341 - 343] Have a great day. Go make some breakfast