Eggs 5 Ways | Jamie Oliver

hi guys how do you like your eggs in the morning well i've just put a whole bunch of beautiful egg recipes together and i know you're gonna love them how to poach the perfect eggs super silky gorgeous eggs every time the only way to poach the perfect egg is if you have really really fresh eggs end of story when it gets to the shopping don't go to the front go to the back and get your eggs even if you have to knock them all over go to the back because they're going to be the freshest ones bring your water to the boil that means that there's bubbles take it off so they subside look at the water there's no bubbles here guys it's just poaching poaching is not boiling boiling will smash the eggs all around pokestar gentle my egg you crack it into there and you just plop it in and if you have lovely fresh eggs you're gonna win most the time some people say put some vinegar in the water really why yes it does firm up the egg but it tastes like vinegar so what i would suggest don't bother as far as cooking is concerned roughly around three minutes is going to give you a softish egg then it's down to you to use your noddle so get in there so i'm just touching that you want it to kind of feel like a lovely fresh springy mozzarella a nice little poached egg it's cooked to perfection so there you go a basic poached egg on toast if you haven't got fresh eggs i do have a few little tips first up if you spin your spoon around in the pan like this and then you get your egg and plop it in the middle if you see the inertia of that water's wrapping it around the yolk so while we cook that i've got some lovely asparagus here now i've dressed it with a little oil a pinch of salt a little lemon juice if you look in here now it's kind of cooking quite nicely you can see how it's just wrapped around so let's have a little look here let's bring that up you can see it's more pouchy now so look on the asparagus i'm just going to season it with a little salt a little pepper of course just stabbing it a little bit so it oozes and i'm just going to shave some lovely bits of parmesan over the top like that this product hi guys we're going to make the most amazing breakfast tortillas they are so quick so delicious it's an amazing breakfast brunch or lunch lovely eggs little bombs of manchego cheese soft tortillas avocado lime coriander chili sauce it's gonna be great now this recipe comes from this book jamie's america it's one of my favorites i think the recipes are absolutely incredible and in this recipe of course we're in la we're in east l.a with the mexican communities i spent a lot of time in east l.a on different jobs working in schools and different districts met some amazing people this tortilla is a homage to them it's so simple i love making this for like two to four people i get a bunch of plates and i just put a couple of things in the middle of the table first up let's just slice up some tomatoes salt pepper coriander leaves and lime a few fresh chilies so that's the tomato part then we're going to go on to the avocado part now avocado can depending on the variety start oxidizing and discoloring and the thing that will stop that is citrus especially lime so just a little squeeze of lime juice a light seasoning you can finely slice it if you want and then you can just push it down just to make it look nice i'm going to use some wheat tortillas here reheat these i've got a little planter here or in a dry pan non-stick i don't want them crispy i just want them bendy and warm really important pan on to a medium-high heat we're going to do some eggs we're going to add spring onions or scallions i saw variations of these eggs in the states and with the mexican communities i really love this method manchego cheese so i'm just going to grate about a heap tablespoon that's for seasoning if you wanted to you could just get your knife and do little nuggets of manchego and they won't fully melt completely until you've finished so you get little bombs of cheese in your scrambled eggs these eggs from my chickens you can see they're all different sizes and that's what happens when you've got chickens because they're different ages six eggs will probably be enough for four people actually having a few ribbons of yolk and the white is quite nice so that kind of loose whipping like that is absolutely cool i'm gonna use just a tablespoon of oil and just a little bit of butter in we go with the eggs right now i love to use a spatula for this really important there's these lovely little sheets in here so literally i'm going to take it off the heat now because i'm reading the temperature and i don't want to overcook it so we want sheets and undercooked if it's cooked in the pan it will be overcooked in your mouth and in the plate in with the spring onions so i'm just folding these sheets over look look at the texture that's what we want really loose eggs we haven't kind of cooked the proteins so they're ridiculously firm and it's like you know it's texturally incredible with those little bombs of manchego and the seasoning and the flavor you will never regret cooking eggs like this so let's plate one up i've just warmed up a tortilla on one side it's not crispy it's nice and bendy i'm then going to get some of these beautiful tomatoes lime juice coriander seasoning beautiful beautiful colors avocado and then we've got these amazing eggs and this is all about texture layers flavors look at that the homemade chili sauce comes out this one is next level and then what i might do is finish it just with a little manchego over the top long strokes and look at those colors guys that just reminds me of my time in america with my mate rigo in east l.a absolutely gorgeous simple baked eggs a brilliant alternative to your usual fried scrambled or poached eggs it's always nice to have another egg recipe they're so quick and it's a really nice sort of thing just to kind of get you into that sort of breakfast weekend brunch kind of vibe and what i'm going to do is just show you the basic preparation so first up get yourself a little dish get some butter and just rub it around the edge this is for a straight baked coddled egg now of course you can season it but that also means you could put spice in it could be some curry powder think kind of like indian eggs or remove that you could have like truffles if you're in france a little bit posh so essentially rub it with butter and then get your eggs and you bake it cook it pretty much as you would any other egg that you like if you like it cooked through cook it through if you like it a little soft cook it soft so you can whack these in the oven and you can keep an eye on them and you can just kind of like touch them and see how they're doing but this is your basic coddled egg this one santi we can just whack that straight uh in the oven uh if you want you can get a little bit more adventurous so what does that mean well you could use things like avocado you could use things like cherry tomatoes you could use things like mozzarella so okay let's do an italian coddled egg let's do that so i'm gonna grab a nice dish we're not gonna use butter we use olive oil we'll have a little rub up salt and pepper again nice then we're going to go some lovely eggs on the story of eggs of course you could have beautiful goose eggs chicken eggs you can use the little quail eggs the ones down here really really nice these are duck eggs here look at the size of those beautiful so these will take about four minutes five minutes in the oven and then what i want to do is just pair these up with the classic combo right so beautiful cherry tomatoes we'll cut those in half so the eggs are only going to cook for like let's say four minutes so you need to think about that when you're putting anything with it so the cherry tomatoes if you think they won't get cooked enough you can go into quarters then mozzarella that'll probably ooze in four minutes nice so in we go we have the beautiful cherry tomatoes we can take a little mozzarella and just a little bit we'll just put little bombs of mozzarella in and around this but for sunday brunch that in the middle of the table just heated your batter up you know maybe some prosciutto maybe a little prosecco come on it's saturday it's sunday it's the weekend do you know what i mean so i think that's what i'm trying to get out of this little session is the idea instead of frying scrambling or poaching eggs there is other things and then even simple things like chili if you like to spice it up a little bit very very nice we'll go in with some olive oil cracking those eggs over the top with the chilies bold brave they're not particularly hot but they look amazing and then the avocado so avocado is fantastic cooked just slice it up a little bit of lime juice gives it a fantastic flavor and that in and around our eggs beautiful and literally whack that under the grill until it's cooked to your liking so these are just ideas guys so think about things you like have fun with it so we got the first one done from under the grill have a little look at that see the avocado's got some nice color there a few bits of coriander over the top by the way baked avocado is incredible simple coddled egg nothing else you can see how elegant that is we've got our lovely italian one here with the melting mozzarella the tomatoes finish that with marjoram just colorful exciting okay frittata i've been shown a frittata by nanas and chefs all around italy they have slightly different recipes and ways of doing it i'm going to kind of bundle everything i've seen and give you what i like to do at home this is about a bigger thicker omelet we want some rice on it so it's almost a bit more like kind of an omelette cake okay i've got some lovely seasonal greens here um chards kales i've got some frozen peas here i just want to wilt some nice greens so for the kale it's all washed i'm just going to rip it up put it in like this swiss chard is fantastic tear up the leaves and just snap up the stalks so look kale and chard is a lot more robust than spinach but just in one minute as this heats up it's gonna do more than we need with the peas i like to just squash them right and crush them have a little look in there you know getting that color getting that kind of mush getting the sweetness out what's quite interesting at the moment is a lot of my chefs are kind of scalding and just charring things and you see that little bit of char happening now in the old days you get told off for that but in these days that's considered super super fashionable that's what people want but it does give a nice little smoky edge a little season of salt pepper olive oil just to delicately dress it lemon juice so just massage that in now because we're doing this for four people you know i don't know if it's lunch or dinner but you can kind of let's say two eggs per person with this particular dish one of the things that i saw from the nunners who was making me a beautiful frittata one day instead of just beating the eggs until they're really really smooth and kind of perfectly beaten she kind of had it so it was marbled okay so you can beat it but just kind of beat it badly okay so pan on a little bit of olive oil goes in shake it around the pan we go in with the eggs like that we're just gonna kind of move it around a little bit so look it's kind of like one quarter cooked you can see it right there then i can go in with my greens that are dressed nicely and just do lovely little bums of the greens in there so we're getting the good stuff and then we're going to go in with our lovely smashed peas in there as well right pushing it in and then there's some ricotta here i love ricotta so this is a lovely delicate cheese and again push this into that egg so then some parmesan on the top and then what i like to do is get some herbs like sage rosemary i've got some marjoram here these are really really nice and a lovely little tip just put a little bit of oil in there and massage those up you get incredible flavor from this and marjoram's a really typical herb used in a really good frittata especially when they're flowering they're really really beautiful and then into the oven we go so i'm going to do a nice little thing to go with it six olives and a chili will be more than enough i'm just gonna squeeze the pip out of the olives we're gonna make a nice little salsa chili olives mint okay so i've got all the pips out very very simple i'm gonna finely slice the red chili let's get some black olives we can just kind of roughly chop these into like chunks beautiful love mint so just finely chop that and this will make the most basic simple salsa on the planet just mix it up in here with a tiny bit of lovely oil to transmit the flavors about two tablespoons will do let's go lemon juice to freshen it up the frittata will be done now this salsa is nice right let's have a little look at this bad boy that my friends is what we're getting you can see it's puffed up and what's quite nice is i love the way the edges here get almost like rice paper really crackly you know it is cooked through but we haven't cooked the life out of it just gonna run a palette knife around the edge just very lightly you can just turn it out which is very very simple i like to see what's going on i've got some lovely dressed pea shoots here olive and chili mint salsa going on top this is a lovely little dinner lunch brunch so that's it really guys that is one of my many expressions of a frittata the italians do such a good job of it let's have a little try um i really love the fact that we picked up the greens and dressed them the little saucer really makes it work gorgeous i love the kind of chunks of really fresh ricotta and then that lovely hum of parmesan and the marbled eggs really nice a much firmer omelet but very very nice so there you go the frittata hi guys it's me buddy oliver and today i'm going to show you how to make the perfect scrambled eggs so first need to cut some bread make sure you use the length of the knife and keep it nice and straight right now i'm going to cut it in half and put it in my toaster now we can move on to the eggs [Music] dad taught me a trick how to get the shell out just use another bit of shell now i need to whisk up the eggs do it like this until it's all mixed up i'm going to put some more eggs in because it's better to make a big batch okay now we're going to move the eggs out the way my pan's nice and hot and i'm just going to add a little knob of butter i'm just swirling the butter around the pan when it starts to sizzle i'm gonna pour my eggs in now i'm gonna pour my eggs in keep moving it and use a spatula to scrape the egg off the side you want it to be silky but you don't want to undercook it when it's too soggy and you don't want it to get too dry and clumped up when it's overcooked oh let's go and get my toast this is the way i like it not too soggy and not too hard now it's done so push it to one side with a spatula so it's easy to spoon onto your bread you get rid of your spatula take it off the heat and get a few spoonfuls on your plate [Applause] this is enough for three portions okay now we're gonna add some salt and pepper so there you go this is my perfect scrambled eggs see you later guys right now i'm gonna give this to dad

Channel: Jamie Oliver

Views: 1,974,621

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamieoliver, breakfast, brunch, eggs, egg recipes, baked eggs, frittata, omlette, poached egg, srambeled egg, fried egg, tortilla, quick and easy

Id: iPFoYpgUpY4

Length: 17min 55sec (1075 seconds)

Published: Sat May 16 2020