Binging with Babish 3 Million Subscriber Special: The Eggscellent Challenge from Regular Show

"Only once every thousand years does a food

challenge

come along with the ability to blow everyone's mind... the Eggscellent

challenge

is that challenge. 12 eggs, chewy cheese crackers, and a fruit ball are finished in less than an hour and your group eat free. Hey guys, welcome back to Binging with Babish. Where this week we're celebrating three

million

subscriber

s by taking on the Eggscellent challenge. Before we give it a try, so to speak, I wanted to give you a behind-the-scenes look at my new kitchen and apartment. , if you want to watch the

regular

episode skip to about 2 minutes and 45 seconds... otherwise let's join me on the roof.

Thanks, so we're on the roof of my new apartment. My studio kitchen, office from my house and as you can see a lot of things have changed since we had a

million

subscriber

s and a lot of things have happened that wouldn't be possible without all your amazing support over the last two years. So thank you. Thank you so much for subscribing to watch the

show

and for being an incredible audience. I really appreciate it. I love making the program for you and I have a lot of new and interesting tools to make the program. so let's take a look at them and go downstairs.

So this is the office where I... I'm sorry... this is the office where I edit all the episodes of Binging with Babish and do the voiceover and this is my best friend and business partner, Sawyer, who does everything the hard. I do legal work and occasionally clean up my messes. This is my room where I rent my apron before filming each episode and often several times during filming. and... and... this is the new Babish Kitchen binge, which I'm really excited about because it's been so much easier to do the

show

. I don't know if you saw the last kitchen, but it was pretty small, a little railroad apartment in Harlem.

Now that I've moved downtown and have a 6-burner Vulcan stove, it's been great to be able to shoot directly through this, with this. camera, i have several cameras and have upgraded to a good cine lens here on the a7 s. three large work surfaces we have the large drive block stored this from the last apartment this will always be with me this is the table where

babish

binges were born. so this kitchen has really cool refrigerators and freezers, the drawer style ones from your restaurant, which is really cool, it makes everything accessible, and there's plenty of space for these four guys.

Plus, I have to store all my seltzer, right here, then if you come here, you'll see the state-of-the-art trash can. which, look at this, open, I can never use that function? And then as you can see, I have a bunch of these Ninja Flame 4k monitors and field recorders. Here's Tim, that's Tim, see Tim? So now, if you don't mind, I think we should get to work and make the challenge excellent. Let's see, let's eat eggs, so first things first, we need to make ourselves some chili. Now we've made a lot of chili on this show, so I'm going to make a super basic, standard chili with no power windows.

I'm going to start by cutting a Spanish onion, a green pepper and four cloves of garlic into cubes and then over the heat we'll brown the ground meat. just heat it on high heat until you get a nice brown substance and delicious honey at the bottom of the pot and those who love me know that I like honey. Drain all but a little beef fat and sweat the onions and peppers. Once they are very soft, add the garlic, a couple of tablespoons of chili powder, a good shake of white pepper and a little cumin. . let those flavors get to know each other for 30 seconds to 1 minute just to toast the spices and get the garlic fully aromatic. before adding 1 can of crushed tomatoes, along with a can and a half of water, and our ground brown slice.

I'm also going to add 1 can of beans and the adobo sauce from one of those cans of chipotle peppers in adobo and a teaspoon of smoked paprika and a teaspoon of oregano. Stir this guy over medium-low heat for about an hour testing the flavor from time to time to see how the flavors develop over time. until you have a nice thick basic chili, beautiful. and now I move on to an element that I am much more excited about: cookies. Into a bowl, I measure 675 grams of flour, 2 tablespoons of baking powder, 1 tablespoon of baking soda, and 1 teaspoon of table salt or 2 teaspoons of kosher salts, sift them all together into a small bowl. and then we cut some butter straight out of the refrigerator into tablespoon-sized pieces.

We want it as cold as possible for the same reason we want cold butter in puff pastry, we don't want it to melt until it goes into the oven. Try doggedly to get your small bowl working before inevitably putting it in a larger bowl. and use two butter knives or steak knives to cut the butter into the flour. we want to continue until the butter is the size of small peas. At this point we add two cups of buttermilk and begin to mix with a rubber spatula. We don't want to mix or knead our dough too much because we want to preserve those little pieces of butter to get all those desirable flaky layers.

So knead the dough less and join it more, convincing it to form a cohesive ball that we will then refrigerate for 10 minutes. before rolling it out and cutting it into the desired shapes. in this case cookie shapes. Make sure to dust the cutter with flour and cut quickly because we want clean cuts on the sides of each cookie. any pinch will inhibit ascent. Place them on a parchment paper-lined baking sheet and give them a generous brush of butter. You can also top it with some flaky sea salt, but either way, these guys will pop them in a 425 degree Fahrenheit oven for 15 to 20 minutes or until golden brown. brown and scaly.

We will place them on a rack to cool for 10 to 20 minutes, but it is best to eat them hot. so let's make quick work of breaking down our fruit. I won't bore you with how to cut melons. We have watermelon, cantaloupe, and honeydew melon that we will cut into about 1 inch cubes until we have amassed a grand total of 5 pounds of fresh fruit, this alone would be a challenge to eat it all in one sitting. but let's add some eggs to the equation. Eggs on the show are described as an omelette with peppers and mushrooms, so we just chop up a bunch of peppers and mushrooms and get a tablespoon or two of nice, foamy butter in a big bowl. cast iron skillet over medium heat.

Once the foam subsides, we will add our mushrooms along with a generous pinch of salt. This is not only for seasoning but also to help the mushrooms lose all their moisture, so once the mushrooms have dried out a bit, I'm going to add the peppers and sauté everything until they're all tender and soft. you'll probably want to add some garlic or onion or something, but I'm trying to be pretty literal with this challenge, so we'll just stick to mushrooms and peppers. and now the great spectacle, the twelve-egg omelet. I'm going to start by heating olive oil and butter in the bottom of a heavy cast iron skillet, whisking in the eggs, and pouring them in.

I'm going for medium heat because I want to partially cook these eggs completely. Pass it through before letting them sit, so I'm going to keep these guys moving with a fork until the kurds start to form. Something like you do with a French omelet, this will help make our eggs less hard. You should continue doing this until you can start to see the bottom of the pan when you move the fork, this is the point at which we let the eggs cook and form a sort of omelet crust. After about two minutes of this, I'm going to throw out our fillings and close this guy's case, sorry. and now it's finally time to assemble it on a large plate where I'm going to deposit our egstrosity egg monstrosity. top with four cups full of our chili.

I was very surprised to discover that I had earned enough. Thank goodness, otherwise this could have turned out, I don't know... appetizing. we topped it off with two cups of grated American cheese and 2 slightly more reasonable buttermilk crackers, and there you have it, the Eggscellent Challenge. There's just one more vital ingredient they didn't mention on the show... here we go. keep those guys ready and start the stopwatch. Now I'm not what you would call a competitive eater, but this doesn't look too bad and actually tastes pretty good. This chili won't win any awards at county fairs, but it's pretty solid.

The eggs are well cooked and there is plenty of cheese, very little to complain about. So in the end it was pretty easy to finish everything with only 6 minutes left. and if you don't believe me, let's play it all fast so you can see there are no cuts and I finished everything and I'm just kidding, I gave up after about five minutes. I definitely could have gotten through about half of this, but I decided it wasn't worth getting really sick to eat all of this. and instead I chose to share it with my comrades, in the end we did a lot of damage to this thing and saved the fruit and ate it for breakfast the next day.

So I'm sorry if that's disappointing, but I'm days away from turning 31 and I don't want to die. Anyway, time to take some shots to celebrate three million subscribers. My life has changed enormously in the last two years and I wouldn't be where I am today without my beautiful friends, my beautiful family and e

special

ly you beautiful people watching at home. Thank you very much, but wait, we're not done yet. We have yet to choose a winner for the Babish Panini challenge, so let's get back to the office. Alright buddy, let's find some intros for the Panini Challenge here.

We have like 250 on Instagram, we have a bunch on Twitter, a bunch on YouTube, people made videos and they're like a parody. hashtag I don't know

babish

panini...I can do it Andrew hey what's up guys welcome to another episode of singing with sabish hey what's up guys welcome back to chewing with Matish hey what's up guys , and welcome back to another episode of bingeing on J Mack... so first grill the sausages or sauté the sausages. Oh! He is cutting in the frying pan. no, no friend. ruin your knife and pan. We're not going to use this Steve, we're going to do something different.

Hot homemade made with Reese's Peanut Butter Cups and Nacho Cheese Doritos. chorizo ​​sausage to fill the sausage...then we're going to take these guys and melt them...instead of a panini I'm going to make a quesadilla...along with some sort of Dorito French toast concoction.. ..this guy, this is the guy with the dipping sauce and a really cool beard and a deep V, so he's rocking deep chest hair. So guys, guys... yeah, yeah, and he has a Lord of the Rings tattoo. instead of the Viennese sausage fingers we'll use chorizo, some corn tortilla chips, some simple digestifs, add a quarter cup of our Dorito breadcrumb mix, confit the bacon with a little brown sugar and freshly ground black pepper.

Start talking like Mary Barry and Paul Hollywood..... I can't eat that, don't eat that Mary! Where is the chip? no chip. the croissant flake? please. I mean it's a delicious sandwich. No, no, it's not delicious, sorry. I think it would be! Hazelnut cream on eggs, bruh? There could be something, there could be something there. He is a good boy. he's drinking a whiskey, he's listening to a rat attack, he's got all the elements in place... eh, the best version of the Babish panini doesn't exist. It is funny. However, you're not referring to the tasty, spicy, powdery Zingy Doritosy.

Know? Zangy and Zingy is a cheesecake thrown through a cocoon. You're right. Ok, now there are very good photographs here, very good. Well, we've seen hundreds of entries over the last month and thank you all so much for trying this, thank you for putting up with the disgusting creations you've come across... to the lab, so I'd like to congratulate redditor GR8MAMUFFINS for winning the challenge with its goat cheese, chorizo, crispy cheddar cheese and mole panini, so the first thing we have to do is prepare mole whose ingredients are presented here. The first step is to remove the stem and seeds of Basia guajillo and ancho. dried chiles, saving a few tablespoons of seeds if you wish.

We'll heat a cast iron skillet over medium heat until hot and then dry roast the chiles for about two minutes until they smell warm and fragrant. I use too many chiles, so we'll put about a dozen of them in a high-powered blender. Next, we're going to toast some spices. Let's start with a teaspoon of cloves and whole peppercorns. three bay leaves: shredded, a few tablespoons of our reserved chili seeds, and a whole cinnamon stick that they were going to break with their hands... that's right, or... we're going to leave the camera, crush it with a hammer and then come back and pretend we've broken each other with our hands to look strong and capable.

We will also dry roast them for about two minutes until the seeds darken and then we will set them asideso we can toast some tortilla. Here I have a large, stale corn tortilla that I am tearing into pieces using my strength. I'm just going to toast them with a little oil until they turn nice golden brown. I'm going to do the same with a single slice of white bread. These will emulsify in the blender and help give body to our sauce, so throw them in the blender and then it's time to toast some nuts. a third of a cup of peanuts, almonds, pumpkin seeds and raisins, which I know are not nuts, we will also toast them with a little vegetable oil for about a minute.

Before adding a quarter cup of sesame seeds, let it sit for another minute before also placing it in the blender. and lastly, we make our garlic, onions and tomatoes. We get our pan very hot before adding the onions, garlic and 1 large tomato cut into quarters. Ideally I would also add some tomatillos but I couldn't find any...so I'm sorry. Try letting them sit undisturbed for a minute or two until they develop a nice color like this. Then, in the last 30 seconds of cooking, we will add a quarter of a teaspoon of each dried thyme, marjoram and anise seed, so that those flavors are barely known before we move away from the heat and throw everything into the blender.

Then we'll cover the whole thing with four cups of boiling chicken broth, this will get everyone nice and soft for the trauma that's to come. Put the lid on, make sure it's secure, and leave it on for a full ten minutes. I said ten minutes of... hands-free! get out of here! ten minutes later and it's time to mix and if you're like me you'll be mesmerized by the colors for a second and then you'll mix it for about two minutes or until it's very smooth and then I'm going to Pour this mixture into a waiting pan, heating it up slowly and gently for about an hour. which will deepen the flavors and hocus pocus the color and now it's time to make our sauce nice and smooth by passing it through a fine mesh strainer, now twisting it using the correct size bowl this time and then after trying unsuccessfully to strain something. your strainer, go ahead and move it to a slightly less fine mesh strainer, stir and push for a few minutes until you have a thick paste on top and a smooth puree on the bottom, which we'll put back into a saucepan on top.

Heat over medium heat and add the final extravagant ingredients (about four ounces of chopped bittersweet chocolate; you may need to add sugar if necessary). but otherwise there you have it, you have genuine mole except the tomatillos mole. Now we need to make some quick cheddar fries. We're just going to make little mounds of cheddar cheese on a non-stick surface and bake at 425 for about 10 minutes until the cheese is crispy. which we are going to put on a rack to cool, finally, our Cadbury egg substitute, some goat cheese cream that we are going to prepare by simply mixing five ounces of goat cheese with a few tablespoons of heavy cream and a a splash of honey to give it sweetness. simply blend on high speed until you have a thick, spreadable cream that will hopefully remove all the spice and spiciness from the sandwich.

Try not to knock over the blowtorch as you remove the chorizo ​​from the pan. and freezing the sandwich. I'm going to cut this guy into four manageable pieces and finally it's time to assemble. Here I have two slices of sourdough bread that I toasted on one side to provide a little protection from all the wet stuff in this sandwich. I'm obviously spreading butter on the outside, it's a pretty good thin layer of mole on the bottom. from the first slice with the sausage topping, with our crispy cheddar cheese and then a reasonable spoonful of our goat cheese cream in the sandwich press, when it comes out, no one knows but me.

It will be out in about two or three minutes. Two or three minutes later, we get a sammich and remove it from the situation with a spatula. and let's do a cross section now on the presentations that were more impressive cross sections that were more creative ideas there were more complex recipes but this one was good enough to be my lunch. Would I recommend it for recreational recreation? not precisely. But it's the best of a bad situation. Good job GR8MAMUFFINS and good job to all the finalists who will receive a copy of my cookbook, just slide it into my DMS....