4 Levels of Breakfast Sandwiches: Amateur to Food Scientist | Epicurious

hi i'm emily and i'm a level one chef i'm lorenzo and i'm a level two chef hi i'm frank i'm an instructor at the institute of culinary education and i've been a chef for 24 years i'm not great at being awake in the morning so i'm not going to make a big meal but a breakfast sandwich perfect it's a breakfast sandwich which i call filipino cuban american sandwich because it's kind of like a cuban i definitely have filipino stuff in it and then we're in america so here's here's my thought on breakfast sandwiches usually they're pretty good but with a little care and a little bit of technique they're great they don't necessarily have to be fancy but they need to have someone that cares making them the bread that you choose for your breakfast in which i would say is super super important this is like a really nice fluffy roll the very first thing that i'm going to be doing is just slicing my bread which is a cuban bread and see what my nieces call fun buns they like the corners the first thing we're going to do is make cream biscuits it might not be as tender as the biscuit with butter or shortening in it but it holds up really well to having it on a sandwich this is what you normally do in a sandwich you put some mustard in it i'm actually gonna do the same thing on the outside portions of it i know it's a little weird but it's gonna taste good i promise you so in my bowl i have some all-purpose flour i'm going to add some baking powder some sugar and some salt and i'm just going to whisk that together look away everyone i got butter i have about a cup and a half of cream i'm just going to stir it together i'm going to take a little bench flower and get this out onto the table handle it really carefully because i don't wanna work the gluten and i want these biscuits to be nice and tender go ahead and put this here believe it or not it's actually only on simmer the people who burn bread it baffles me because you're standing right here just watch your food i'm just gonna lightly toast uh my roll in the toaster oven that's good that's good that's good that's good i don't want it super just looking for like a golden brown you know just like warm and toasty because you really want to get that full texture and flavor profile i'm a scientist just going to cut this right down the middle and try and get six fairly equal biscuits the sheet trays lined with little parchment paper take a little melted butter this is going to give them a brown color on top we're going to put these in the oven for about 350 375 for about 15-20 minutes all right so while my bread is toasting i'm just going to fry up some bologna if you don't like bologna you're crazy unless you're a vegan in which case do what you want lungwanissa is a staple delicious filipino sausage now i'm gonna make my sausage i'm gonna add some vegetable oil we'll start with a small onion i'm gonna add just a little bit of salt i'm gonna cut my garlic just give it a little whack and just kind of give it a rough chop we sweat it out a little and then we're going to let it cool so i really prefer a thick cut slice of bologna if you find the paper thin slices of bloney do not buy that that's the wrong bologna at least for this it's good for a lot of other things the good thing about this pork shoulder is that it's got a lot of fat in it what i like to do is cut it into long strips this way when i feed it into the grinder i could just go one long strip at a time some onions and garlic adding the ice i'm going to add a little water or moisture to my mix it's also going to push the rest of the pork out i'm going to put in about a cup of water i'm going to use five little lemons and sausages cover it till it boils and then i'll turn it down so now we have our pork ground we're going to add spices and seasonings so i love thyme it really does boost up that nice meaty flavor i'm gonna take the sage pull the stems off get it nice and fine a little bit of brown sugar chili flakes tons of black pepper and then salt the water is just gonna help emulsify it it'll add a little moisture to the sausage all right so we got a nice simmer that's what we want that is beautiful pretty much done language so ready to go i test it by getting a ball and if it sticks on my hand it's a little tacky then i'm good to go flatten it out a little get onto my tray nice and flat so i'm just putting a little bit of butter i think breakfast sandwich i think butter so i'm just going to cut the paper around them and i'm going to flop it into the pan you're going to get that little ring of browning and that's how you know it's good oh yes now it's becoming fragrant yeah that's that's the smell of uh of love you know you do this for people that you care about i'm gonna go ahead and flip this one and see if it's browning it's not really brown so i'm flipping it back copyright emily duncan 2020 it's kind of starting to set i can pull my paper off you just press down on it and it's not soft and sinking in you're looking pretty good and i think we're really good here with this moving on to this smoked off the bone ham we're just going to brush the mustard all over let's get a little sugar butter it's nice to cook with butter place these mustard sugar side down you don't want to cook you too long because it'll dry it out but don't you worry because i have pineapple juice all right so the next thing i'm going to do is slice my avocado for my breakfast sandwich and before i do that i'm just going to throw this towel over my shoulder because i've always wanted to do that i think it's all about the towel right i'm just sort of like going around the pit basically and then i can just kind of twist it off like that i'm literally going to take my potatoes put it in my water turn it up to simmer this down a bit so i'm just peeling the skin off of my avocado ta-da and i'll use i'm gonna just give it a little slice i'm just gonna use half an onion here i'm gonna saute you later parsley this is really just my decor i'm gonna scoop these out i like to grate my cheese for my egg sandwiches it melts a little bit quicker than slices and i'm going to use pepper jack we have a lot of fatty items and the pepper in this is going to kind of cut through some of that fattiness i lay it flat and i just push so a little bit of butter and then salt pepper i'm going to prep my fingerlip potatoes i kind of like it that thickness take these out add a little bit of oil and oh look at these things they're so cute kind of nice looking right different colors no i don't know who was waiting to answer sauteed onions you know i could actually just put that like that right now there you got some lime eggs potatoes folks this wonderful beef steak is just gonna be cut in the two thick pieces come on now that is beautiful [Music] pepper beef steak tomato i don't know why i started singing for you all all right my bun is all toasted this is swiss cheese i'm going to throw this into the broiler and since i have fun buns it's going to go everywhere i'll be right back i'm going to turn this sucker on you'll notice if you look in my pan i've saved the fat from the sausage this has some really nice flavor in there okay so let's ninja i'm not gonna look success we've seasoned everything here throughout the process why wouldn't i season my eggs so i'm just gonna get under this and give it a flip yes yes i'm gonna just turn this off now and let it cook a little bit more while i put my cheese on which i almost forgot the cheese isn't totally melted but i'm going to call this done because i want that yolk to stay nice and soft again getting under my yolk first put this down on here looking at my eggs they're ready to go i would say a breakfast sandwich should have an egg if you offered me a breakfast sandwich and there is listed in it was this this but no egg i would hand it right back to you say it's missing something what's wrong with you i don't necessarily believe that a breakfast sandwich needs to have an egg you don't like eggs you can't eat eggs skip the egg just use sausage and cheese so now i'm going to assemble my breakfast sandwich i'm just putting my bologna on top of my egg this is mayonnaise that i'm putting on right now judge me if you must putting a little hot sauce on there and then i'm going to gently arrange my avocado every bite should be like the same yet different you know you don't want a sandwich where you're like oh that was the one good bite i put the ham first lioness potatoes my mouth's watery already i'm not even halfway done okay next tomato now languanissa bear with me long ladies don't fall off my sandwich my god help me no honestly breakfast sandwich thanks in the sandwich you guys come on now and fun size fun size i got my biscuit it's square it's not super high it's not super fluffy not a big deal it's nice and tender and soft so i want to get down there and cut it in half open up look at a beautiful crumb inside there i'm going to put down my plate sauces goes down first i'm going to add my eggs and stagger them if i cut this in half there'll be a yolk on both sides just a little bit of hot sauce on top cover with your lid and there we have it my breakfast sandwich and this is my breakfast sandwich look at my face and this is my breakfast sandwich i'm gonna give it a taste i'm ready oh well though that it's a monster a delicious monster i'm a hype man for this sandwich now um sandwich fantastic delicious delicious honestly i need to put it down i can't breathe you know it's good when it gets all over your face and you don't care delicious not too much heat good creaminess from the cheese the sausage has some great flavor and my eggs are still a little runny that's a good thing breakfast sandwiches are a delicious way to start your day let's see how each of our chefs stacked their sandwiches emily used a kaiser roll also known as a vienna roll they're slightly crusty on the outside round and fluffy inside but sturdy enough to handle several ingredients because they are store-bought and made in large quantities they likely have mono and diglycerides to emulsify the dough potassium bromate to strengthen the gluten and ensure the dough rises consistently as well as azo dicarbonamide which is a dough conditioner which ensures the crumb remains nice and white lorenzo used a cuban bread which is similar to a baguette but usually has some fat added and is more flat than round he cut the loaf into a large portion size and toasted both sides of the bread with butter and dijon mustard i want it toasted like a regular toast like toast frank made his own homemade biscuit for his sandwich which is a quick bread because it relies on the chemical leavener baking soda to raise the dough he simply mixed wet ingredients into the dry i'm going to use all the cream we need all of it traditional biscuits are made with solid fat that's cut into flour and formed into sheets when rolled water in the fat turns to steam and leavens the biscuits creating flaky layers when they're baked in a hot oven frank's version is more sturdy than traditional biscuits because by adding heavy cream he encourages some gluten development but because he didn't need his dough it still remains tender you want it to be able to as you bite into it the sandwich doesn't squeeze out the back emily included bologna mayonnaise american cheese avocado and hot sauce it's so multi-layered so many flavors and textures bologna is an emulsified cooked sausage made from beef and pork with seasonings and preservatives it's mixed together to form a very fine texture water is usually added and nitrites are too which give the bologna its persistently pink color no matter how long you cook it american cheese is a blend of cheeses processed with heat and emulsifying agents such as sodium salts of phosphoric acid and it melts really easily making it a popular cheese for hot sandwiches such as cheeseburgers and emily's breakfast sandwich i have chosen american cheese because it's the cheese that melts easiest and it tastes good nothing wrong with that emily's choice of adding avocado is a nice touch because it's rich in monounsaturated fatty acids and is also extremely smooth making her additions a nice combination of smooth fatty and salty adding a dash of hot sauce also gives a nice flavor to go along with her other additions lorenzo adds potatoes swiss cheese sausage and ham brown sugar and tomato on his sandwich i'm telling you this sandwich is just a monster longanisa sausage is a type that varies from country to country in region to region it's usually seasoned with local spices the commonality is that it's generally a harder sausage that's red in color the filipino version that lorenzo uses is made from chicken and beef with lots of garlic he boiled the sausages first to slowly heat them through and then added vegetable oil to brown them giving them a roasted quality he then used cast iron which holds heat well to brown the sausages evenly he also used ham that was cooked and smoked on the bone so it brings an earthy salty and roasted flavor due to the formation of purity compounds during the smoking process lorenzo seasoned his ham with brown sugar and pineapple juice which tenderizes the ham a bit because of the proteolytic enzymes it contains before adding swiss cheese lorenzo is the only one of our chefs to add tomato which is a soft slightly fruity and colorful addition to his sandwich frank made his own breakfast sausage patties out of pork butt which is a tougher shoulder cut with lots of flavor spices onions and garlic he grinds his pork with a savory onion mixture that he pre-cooked and sage thyme chili flakes sugar salt and pepper are added after grinding so he can easily control the seasoning this is a traditional flavor profile for american breakfast sausage he fried his sausage in a little butter in a flat saute pan so that maximum surface area of the sausage patty comes in contact with the hot pan this encourages caramelization and mayard browning and adds so much flavor to his delicious sausage frank also uses pepper jack cheese which is a variation of monterey jack cheese made from cow's milk from the united states it's flavored with garlic habanero chilies sweet peppers a bit of rosemary and jalapenos it's spicy but buttery at the same time the sriracha frank adds is an extra spicy kick to his breakfast sandwich each of our three chefs fried eggs for their sandwiches emily used the same pan to fry her egg as she used for frying her bologna with a touch more butter the saltiness from the bologna will complement her eggs nicely she fried her egg over hard and added the american cheese directly to the egg it adheres well and will stay together in her sandwich lorenzo fried two eggs in a non-stick pan with oil and butter oil mainly for heat transfer and cooking and butter for flavor frank also fried his two eggs in the same saute pan that he used for sausage which adds a layer of seasoning for his eggs frank wanted his yolks to be runny and since egg whites and yolks coagulate at different temperatures you can have a solid white opaque egg white and still have a runny yolk the white will harden around 140 degrees fahrenheit and the yolk around 150 degrees fahrenheit due to the high concentration of lipids in the yolk structurally whites and yolks are made of different biomolecules egg whites also called albumin are mostly globular water-soluble proteins and water it's very sensitive once heat energy is added to the system yolks on the other hand are a combination of fats including phospholipids triacylglycerols and cholesterol along with less protein than the whites plus lipid soluble vitamins some minerals and pigments structurally there are more varied types of biomolecules in the yolk than the white so they essentially interfere with each other and require more heat energy in order to change state from liquid to solid emily butters her toasted kaiser roll and adds the egg and cheese followed by bologna and avocado toasting her roll gives it a more firm structure so it'll hold the other ingredients it also adds a layer of friction between the bread and the egg making her sandwich more stable it's like a 3 4 on the toaster oven if you're wondering lorenzo made a huge sandwich he added his cheese to his toasted cuban bread and broiled it so that it melted melting is an endothermic reaction where added heat breaks bonds that hold proteins together and with water in the cheese form a liquid mess he then adds ham potatoes tomatoes longanisa sausages then his egg and tops the sandwich with bread this is a delicious but inherently unstable mass of ingredients of different shapes and textures you'll need lots of napkins it's messy but it's good frank's assembly is simple and perfect he cuts his biscuit in half lengthwise adds the freshly ground and fried sausage adds his egg and cheese and finishes with sriracha his ratios of ingredients is balanced from a taste perspective but also and importantly this sandwich easily fits into your mouth so that you get every flavor in each bite i hope you'll consider some of these tips to satisfy your craving for a breakfast sandwich even if it's not for breakfast

Channel: Epicurious

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Keywords: 4 levels, epicurious 4 levels, 4 levels epicurious, 4 levels breakfast sandwich, epicurious breakfast sandwich, breakfast sandwich recipe, make breakfast sandwich, make egg sandwich, egg sandwich recipe, expert egg sandwich, expert breakfast sandwich, best breakfast sandwich, epicurious frank, epicurious emily, epicurious lorenzo, four levels, egg breakfast sandwich, breakfast egg sandwich, homemade breakfast sandwich, egg sandwich, bacon egg cheese, bacon egg, epicurious

Id: Er9UpTqH4dg

Length: 18min 43sec (1123 seconds)

Published: Wed May 20 2020