Eggs Part 1 | Basics with Babish

Hey guys welcome back to basics with Babish where this week We're taking a look at eggs, something that confounds both newcomers to the kitchen and seasoned chefs alike. But we're going to explore a couple of different techniques that are gonna make this breakfast mainstay a whole lot easier Let's get down to basics [Basics With Babish Theme] Basics with Babish and the all-new basicswithbabish.com are brought to you by Squarespace Head there now to checkout recipes from the show, kitchen equipment lists, my personal blog posts, and more. Get 10% off your first Squarespace order with offer code babish whether you need a domain website or online store, make your next move with Squarespace Alright guys so today. We're taking a look at some of the more basic egg preparations Let's start with a sunny-side up egg, and if you use a biscuit cutter You can get a perfectly round egg, perfect for sandwiches and really fussy people. This is totally optional either way We're cracking an egg into a skillet over medium-high heat With some butter melted until foaming once you start seeing the whites set up You can reduce the heat a little but generally we want this to cook pretty fast so the egg yolk stays nice and runny. This pan the t-fal Professional Series is great for making eggs. I am not sponsored by t-fal It's just a really great pan you barely need butter because the eggs slide right off Now if you cook the egg over higher heat you'll get a really nice crispy bottom But this takes a little bit more practice because the yolk will overcook more quickly so that's how you make a basic sunny-side up egg Now as far as scrambling eggs everybody likes theirs a certain way, I like mine the Gordon Ramsay way Which is absurdly soft to the point of almost being a custard with goat cheese and chives. Like most great eggs, this is starting with a lot of butter I'm doing two tablespoons of butter, 2 to 3 eggs beaten And we're gonna drop these in just as the butter starts to foam, we don't want this to cook too fast These are gonna cook them absurdly slow, but just stick with it the payoff here is huge So I've added the eggs to the butter and I'm going to keep them moving using a fork or a rubber spatula We want to keep the eggs moving because we don't want any large curds to form. Once the eggs start setting up a little bit It's time to add our goat cheese and chives Keep the heat nice and low and remove it from the heat like this any time you're not keeping the eggs moving Season with salt and freshly ground pepper add a few tablespoons of goat cheese and stir until creamy then it's time to dump this on top of a slice of our favorite toasted toast I like a nice thick slice of sourdough. Garnish with a chive if desired and get ready to turn a one-night stand into a long term relationship So that covers fussy brunchy eggs What about a good old-fashioned diner style American omelet? Now you can obviously pick any fillings you want I'm going for a sort of mushroom spinach Swiss kind of vibe Simply sauteing the mushrooms first until they've given up all their liquid adding spinach Sauteing for an additional couple minutes and seasoning to taste with salt and pepper Set that stuff aside wipe out your pan, and it's time to get cracking on those eggs I'm sorry. Into a tablespoon of filming butter we are dumping three beaten eggs and immediately moving them around This creates a smaller curd. The curd of an American omelet is obviously bigger than the scrambled eggs we were doing earlier But smaller curds equal more tender eggs once they just start to set up give them a good shake until they evenly coat the bottom of the pan Hit them with whatever cheese you're using, I'm gonna use some Gruyere and nestle the fillings on one side of the omelette. Now this is all being done over medium-high heat So we get a little bit of that browning on the exterior of the omelette I like to plate mine up with a little bit of extra cheese You'll notice that I'm shredding my cheese very very finely. This is gonna help it melt faster and more evenly. Season as necessary with a little bit of freshly ground pepper and dig in. The texture we're looking for is a slightly dry almost crispy outside with a creamy but not runny interior And now let's look at an entirely different kind of omelet, the French omelette You'll notice that I'm using a smaller pan here This is a 9-inch omelet pan But I'm still using three eggs because this guy is gonna be quite a lot thicker than the American omelette We're melting a tablespoon and a half of butter in the pan before adding our eggs Over a medium heat because we want these to set up quickly but not brown And just like the scrambled eggs from before we are keeping these eggs moving. We want as small a curd as possible before we let it set up Start saving your plastic cutlery from takeout because you're gonna want to use a plastic fork on your nonstick pan Otherwise you are going to scar it up real bad. Once we start seeing the edges of the omelette solidify We're going to slowly fold it over onto itself using the fork or a small rubber spatula We're essentially trying to roll the egg here into a sort of eggy cigar We are then inverting the omelette seam side down onto a plate hit it with some salt and pepper maybe some 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 We want the exterior to be just set and the interior to be soft and custardy like this, but again not runny if you've got liquid pouring out try again And don't get discouraged eggs take some practice when you're first starting to learn to make eggs don't walk away from them choose relatively easy preparations and try try again So I just want to talk a little bit about designing my new website with Squarespace They have this really intuitive easy-to-use platform that made it super easy even for somebody like me who's never done web design ever. They have templates they do domains They have really good customer service it's really an all-in-one one-stop shop for building a really slick web site And I was really happy with the way mine came out. If you want to try it for yourself You can start your free trial today at squarespace.com and enter offer code babish to get 10% off your first purchase This has been Eggs part 1 keep an eye out for Eggs part 2 where we'll be taking a look at some more advanced preparations like Eggs Benedict and Scotch eggs I will see you guys next week for the live stream on Twitch all of my past live streams have been re uploaded to YouTube In case you missed them, and you want to cook along and you know Have a great day. Go make some breakfast

Channel: Binging with Babish

Views: 3,129,262

Rating: 4.9478898 out of 5

Keywords: gordon ramsay soft scrambled eggs, scrambled egg recipe, how to scramble eggs, binging with babish, how to make eggs, eggs, basics with babish, french omelet recipe, how to make a rolled omelet, sunny side up egg, classic american omelette, best scrambled eggs, how to cook eggs, how to make scrambled eggs, pear qwerty horse, how to make sunny side up, rolled omelet, how to make sunny side up eggs, how to make soft scrambled eggs, french omelette, best way to cook eggs

Id: xBGoJUxxRqU

Length: 5min 44sec (344 seconds)

Published: Thu Mar 01 2018

Reddit Comments

[u/coriamon]

I can’t help but feel like he’s going too quickly in this series of videos. It seems like he’s just showing a quick prep that he does instead of a teaching style of video. What are some common mistakes and what do they look like? How do you fix them? These are some questions that I’d like the video to show.

[u/drumstikka]

aight /u/OliverBabish this is a great video but I think the people really need to hear about the most mysterious egg preparation known to man, poached. Please help.

[u/dallasdude]

Have some eggs with your butter why don't ya?!

Also won't a metal tool scratch up that non stick frying pan?

[u/JuddasJuddasJuddas]

In Gordon's videos on his scrambled eggs he specifically tells you to not beat them before, yet Babish does exactly that

[u/JUAN_DE_FUCK_YOU]

I've always done omelettes differently. I grill the ingredients just like he did and drop the eggs directly on them, stirring for a bit and then cooking for a few minutes. I don't flip the omelette onto itself and instead flip the whole thing over. Continue to cook covered and it gets pretty fluffy.

[u/AevnNoram]

No milk or cream in your eggs?

[u/sammymammy2]

Chives and other herbs can be mixed in with the egg 'batter' in the classical French omelette. There is another French omelette (farmer's omelette?) which is more like the American one which does take stuffing but which is folded like the classical one.

I use a pair of cooking chop sticks to mix my omelettes. A tip is to move the curds that form towards the middle.

In the French omelette as shown in the video you can start at a higher temperature and lower it as the curds start to set.

Make sure that your eggs are properly beaten by raising your beating fork and looking out for any clear egg liquid falling off the fork.

[u/s0mexguy]

is it me or is the video really saturated? the coloring seems off in this vid.

[u/soonjazzjune]

So happy he did a French omelet (which has variations within itself). A tip I picked up somewhere is to put a pat of butter on the skillet as you are rolling it up to create a shiny surface. If that's the look you're going for...