$143 vs $14 Breakfast: Pro Chef & Home Cook Swap Ingredients | Epicurious

oh my god okay huh i'm gonna paint their nails later hi i'm chris i'm a professional chef and these are my 143 scrambled eggs bacon and toast ingredients hi i'm emily i'm a home cook and these are my 14 ingredients for scrambled eggs bacon and toast oh man oh uh okay we've got bare bones here chicken feet so i wanted to transform the classic american breakfast plate into a classic american chinese breakfast plate i guess it's probably something in like the more like asian spectrum of food chinese maybe i was planning to make an awesome dish of wok scrambled eggs chinese bacon caviar scallion pancakes and egg dropped gravy all right well the first thing i see is a lot more chicken than i would typically think of being in bacon and scrambled eggs for my egg drop gravy i was going to make a homemade chicken stock with chicken bones chicken feet celery carrot onions and ginger the whole dish was going to be garnished with a nice dollop of osetra caviar it's the best in the world okay that's caviar you know all the normal stuff what am i doing with emily's recipe i have just the basic ingredients these are things you're going to find in your pantry but with a little technique we're going to make them even better if i had a guess i'd say these ingredients are 15. there you go yes i eat a lot of breakfast if i had to guess i think that this tray would cost 99 that's a lot of dough scallion pancake dough nope sorry lots of ingredients no instructions per se you know people love breakfast for dinner because that is when this will be done i don't know how to make most of these things and i'm not even 100 sure what egg drop gravy is so i'm gonna need rose's help help me rose family so what do you mean okay so i am making wok scrambled eggs with caviar bacon scallion pancakes and egg drop gravy sounds delicious what should we start with i'm thinking the scallion pancake how do you make a scallion pancake so all you do is take your flour and water and you're actually going to heat the water up first pour the water into the flour and mix it until it's like a nice smooth dough what are you doing why aren't you mixing look at this there's all this flour that's not even getting incorporated i have to step in can't trust a machine and then you're gonna let it rest resting is really really important cling wrap you're making me look stupid after that resting time you're going to bring it back and you're going to roll it out into a rectangle is it a rectangle no does it suggest a rectangle kind of now you're going to take some butter some lard and sesame oil and melt it together and then brush it on your rectangle and then you're going to take some chopped scallions some msg and salt and sprinkle that mixture onto your rectangle then you're going to take the long side of the rectangle and roll it really tightly and then slice it cross section wise and roll it out to about five to six inches in diameter so i guess i'm gonna like smash them kind of that looks good look at me i'm making a scallion pancake mom look all right last one all right this is feeling good i think i'm doing great so emily gave me this wonderful wonder bread and i think she was just gonna use this as toast but i'm gonna turn this into a dumpling wrapper we're gonna just press down on this this is gonna help us be able to form the dumpling in a wrapper that doesn't tear as easy so then you have your you have your bread it's been smushed and then you just use your ring mold and then you can remove the crust and you have basically a toast dumpling wrapper you'll find dumplings everywhere around the world but i think this is a pretty unique dumpling skin and there you go toast dumpling wrappers the next thing i have to do is make our bacon um so i have chinese bacon which is very different from the bacon that i started with just by looking at it you wouldn't know this but it's like like hard you know it's like solid so the difference between chinese bacon and regular bacon is that the chinese bacon comes from uh one slice of pork belly so it comes rather thick as opposed to the thinly sliced bacon you get in the grocery store because it's cured and dried it has very hard texture and that's why you have to steam it for a while i got this bacon from emily i think she was gonna fry it up in the pan but i'm gonna use the bacon in two ways one as a filling for my dumpling and the other i'm going to take the strawberry jam and use it to candy the bacon i have had oscar meyer many times before o-s-c-a-r-m-a-y-e-r i love to eat it every day and now you just wait all right so these have been cooking for about 10 minutes now so i think it should be ready to go i'm going to just take a look that looks definitely different oh it smells good too it looks a lot more tender now all right here's our bacon okay i think they're ready to flip for the purposes of dumpling filling i don't want them too crispy i want them to still have a little bit of chew so i like my bacon not so crispy my wife likes it super crispy i usually have my bacon very crispy yeah she wins so our bacon is cooked and now i'm going to chop these up for our dumpling filling okay so let's move on to preparing our candied bacon so i'm using a rack here on the sheet pan it's going to allow the bacon to get a little crispier emily gave me this jam and i'm sure she was gonna use it on the toast we're gonna use it to glaze our bacon and the sugar inside the jam is going to help the bacon become candied so let's just take a couple of spoonfuls of the jam and then just going to loosen it up with a whisk so the jam is not going to spread too thick but you just want a nice even coat so we're going to put this in a 400 degree oven for about 15 minutes and we're gonna baste it about every five minutes all right it's time to get my stock started um so to make chicken stock from scratch you're going to want to wash your chicken bones and parts add it to the water look at this right no that's not gonna work oh my god okay and add your celery carrots onion and ginger simmer it for two hours and then strain it and we just want to get everybody covered but also not boil over and create a big mess that looks good our bacon's been cooking for about 15 minutes and it's nice and caramelized all right so i would say that this stock looks like stock now it's got a different color uh the beetle kind of boiled smells good i think it's ready time to turn this stuff into gravy so emily was probably just going to fry these eggs up but i wanted to poach them to use them as a filling for my dumplings just dropping the egg and i'm just moving it around a little bit so it cooks evenly so we're mostly using the yolk so i'm trying to separate the egg whites from the egg you just want to strike a nice balance between having a runny yolk and having it formed enough that you can handle it while filling your dumpling quickly test it by touching it lightly what would feel like rare on a steak i am going to drop it in some cold water and then just continue that process for the other five eggs and it's one egg per dumpling and our last egg yolk is done and we're gonna put it aside until we're ready to form our dumplings excellent let's make this egg drop gravy what did rose say you're gonna heat the stock up and you're gonna make a slurry a slurry is a mixture of cornstarch and water that thickens the sauce yeah that's probably whisked i don't know what do i know slurry slurry add your minced garlic ginger soy sauce oyster sauce and just like a solid pinch of msg msg stands for monosodium glutamate and makes things more savory and we use it in a lot of asian dishes i like to refer to it as magic seasoning granules and then you're going to want to add your slurry i might add just a little sploosh more more slurry swoosh is like uh it's like a measurement but with more um jazz oh that's not so hard what do i do now how do i do this bit i don't know i'm supposed to drizzle it i think you're gonna swell your pot while you drizzle in your egg ribbons stand back as i perform this feat of magic um all right drizzling and swirling okay i feel like i'm getting the hang of this yeah that's kind of looking like egg drop soup i feel like i think it's great all right i think that's it my egg drop gravy is done meringue time with chris chung emily gave me some sriracha chili sauce and i know these are great on eggs but i wanted to incorporate it in a different way so i'm gonna make a sriracha chili sauce meringue so a meringue is basically egg foam the one thing that you must do is not get any yolk into the egg whites that you're going to mix i am going to save the yolk for later so we can make a seal for our dumplings i am going to start whipping up the egg whites and it's going to add air and it's going to make this beautiful foam we're going to do this just for a few minutes until we see the air getting incorporated into the egg whites for about two eggs you're looking at about a tablespoon of sriracha our chili sauce meringue is ready to go all right so i'm going to start prepping my eggs for my scrambled eggs so what i have is some very fancy looking eggs and these chinese chives that have little flowers on the end look at that how cute is that chinese chives are a little larger and they're a little bit stronger in taste very subtle kind of earthy oh little kick at the end i wonder if how the chives will work in tandem with the scallion of the scallion pancake you know oh look at that yolk collar get a nice pinch of salt in there and pepper let's get whiskey in the wok there's not gonna be a lot of time to get all fluffy so i feel like the fluffiness has to come now eggs ready time to assemble the dumplings so we're going to take our dumpling wrapper and we're going to take the egg yolks that we have and we're going to create the seal for the perimeter of our dumplings and once that happens we can put our fillings into the dumpling wrapper in goes the egg top it with some bacon fold it and then pinch the edges to seal it all right let's fry our scallion pancakes shall i don't know how much oil i'm supposed to have it's not from yeah there we go i'm gonna try and go for a flip i feel like this is like too small and it's gonna like go flying but i'm just gonna like no it's too little i'm too scared i'm too scared i'll do it on the next one okay these dumplings are filled and now they're ready to be seared i like to say these dumplings should just add a little bit of butter to the pan everything in this dumpling is already cooked you just want to get a nice color on the bottom of the dumpling but you want everything to get a little bit hot so you want to cover the pad all right let's see here okay i'm feeling good oh no i don't even care if i burn this one i'm just gonna get this i'm gonna make this happen did i overcook it slightly on one side yeah was it worth it to do that flip absolutely i'm just adding my sesame seeds now because it'll stick to the oil while it's still hot all right last pancake is in all right scallion pancakes are done and ready for when we plate so all the dumplings are seared on both sides and i just wanted to take them off the heat i could smell the bacon as long as you could smell the bacon everything's good all right walk time let's scramble these eggs to my understanding once these eggs hit this pan things are gonna move pretty fast so i'm gonna try and be try and be ready the wok gets very hot very quickly so emily don't stop stirring until they're nice and fluffy or they're gonna burn i'm very nervous for this the eggs are going in i'm just gonna give that a second stir it a little yeah i think that looks good all right eggs okay let's move on to plating this breakfast well friends it was a long road but we got here together so when i'm plating dumplings there's two rules you're either going to show off the pleat when you fold nice dumplings and you see those lines as you fold or you're going to show off the sear and the caramelization in this case we're going to show off the serum caramelization because these are pleatless dumplings i think all of these pancakes look great i love all my pancake children equally these two i think are the ones i'll serve to me and chef chris take your three best bacon i'm going to line them up right on the plate here all right next step eggs get everything on the plate oh my stomach is starting to growl we're going to plate our dumplings with this beautiful sear all right and then i'm going to arrange my pork bites i'm just going to go in with a little a little sunburst here you just want to get a nice scoop of this right here you watch it jiggle on the plate a little bit all right next up we have our egg drop gravy so i'm just going to totally put this [Music] here all right last up we have our fancy and schmancy caviar they gave me a caviar key um but i don't know how to use it this is a key for rich people you know this actually also opens the doors to gramercy park fun fact i put like maybe a a lot on top i don't think there's such a thing as too much caviar in this situation so we're gonna go double dollop and there you have it we have wok scrambled eggs with scallion pancake chinese bacon egg drop gravy and caviar and there you have it bacon and runny egg toast dumplings with candied bacon and chili meringue hey it's nice to see you i'm good i'm so excited to see what you did i'm so excited to see what you did let's do the drum roll here somewhere [Music] wow what am i looking at here i made bacon and runny egg toast dumplings with candied bacon and a chili meringue this is wild this is really cool this is not at all what i would have made because i would have made something much dumber than this this is really great i'm excited to dig in and all in it goes all right i'll just do a little bit of this cheers it's so cool because it like it tastes like all the things that are in it except better i really like the way the like the spiciness of the meringue and like it's so light and fluffy next to the anxious stump ways like it's cool the way it all works together so now i want to taste this one let's do it let's do it you did a great job you got great delicious chinese bacon the scallion pancake came out seared very well you got the egg drop sauce there and the caviar definitely you know i mean what's the complaint about caviar right come here in the morning with chinese bacon and eggs

Channel: Epicurious

Views: 791,593

Keywords: bacon and eggs, bacon recipe, best eggs and bacon, best way to make eggs, breakfast, breakfast ideas, breakfast recipe, brunch eggs, brunch recipe, caviar scrambled eggs, cook eggs, egg recipe, epicurious, expensive breakfast, gourmet breakfast, how to cook eggs, how to make breakfast, ingredient swap, make bacon and eggs, make scrambled eggs, pro chef vs home chef, pro chef vs novice chef, recipes for breakfast, scrambled eggs with caviar

Id: EtnkyEH404o

Length: 16min 18sec (978 seconds)

Published: Tue Mar 22 2022