Binging with Babish Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

Now can you tell me the next step to know what it is? I'm hosting this, not you, that's not how the kitchen works. Hi everyone, I'm Molly and I'm here in the bon appetit Test Kitchen with Andrew Ray, you may know him. from bingeing with

babish

his very popular YouTube show cookbook slash today Andrew we have 20 minutes to cook a dish only through verbal instructions so you won't be able to see what I'm doing right so on the count of three we'll be Let's go turn your

back

on us and head to our stations and I'll walk you through this, so I won't even see you for 20 minutes.

No, yeah, okay, okay, ready 1 2 3, so today we're going to make a Molly dish. It's a Jean Georges egg my way Jean Georges egg your way egg no and there's a human baby diaper in front of me why don't you go ahead and unwrap that package? Okay, I'm going to unwrap this and I know what this is. It's an April Fool's Day episode, but if this is full of humans, we'll have words, it's an ostrich egg, okay, yeah, well, you know what it is, yeah, okay, so put the egg in the bowls vertical position. I can't decide which side is what.

The sides are like the widest side at the bottom, it's not okay, it's okay and I can hardly tell that some probably believe the other way around here, but let's see what happens, it doesn't really matter, okay, okay, and then you have a pair of tools at your side that yes, oh. I can choose my weapon, yeah, I don't really care what you use. I'm going to go for the hammer, but you can use whatever you want, it's this death blow, the hair of the hammer, let's do this, so hit in a circular motion, but be careful because you only get one egg and if you break it all you won't have nothing to serve it.

Am I making a hole with this tool? You are making a hole with the tool. It's okay, it's okay. You know what I'm going to change. The hammer is the correct move and then it will probably break into many pieces, so discard those pieces in the hole on your left side and start exposing the oh my god, I imagine everything. Oh God, it's okay. I'm stressed, yeah, okay, as long as you think we can put the scrambled eggs

back

in the hole, we should get back in the hole, damn, okay, I'm going to widen it a little more, I'm going to pinch it.

I'm also sending you cracks like the side of the egg, yeah, that's not cool, okay, cool, we'll be totally fine, okay, looking over there, okay, I've got a circumference of cracks, let's see if we can dump the egg now in the bowl. What am I doing with the membrane? Am I cutting it? Yes, you can peel it and discard it. Alright. I don't want egg fragments getting into my egg. Do you have a lot of peels at the bottom of the bowl? Should I throw them away? Put it in this other bowl here, yeah, because we're going to end up beating the ostrich egg in that big bowl that you're working on, okay, here goes the ostrich egg, activate, go, get out, sort the egg, go, go ,

babish

, ostrich egg, okay, get the ball.

Is it so I need to

keep

the yolk? No, let's beat it before we get to that. Let's rinse the ostrich egg. We remove all the inside of that membrane so you can go to the sink for a second. I'm trying to get the rest of the egg out. There's a lot of eggs here. Are there two yolks in this? So what's going on there? Nothing, everything is fine. I can't see you, so I can't really help you. Let me tell me what's going on. I mean eggs come out. I have almost the entire egg and remove the shell.

Okay, rinse the peel in the sink, don't look at me, I'm not looking at you, we're going to have to peel the inner membrane. out of the shell, okay, so I got it good. I see what you're saying. I have to remove the membrane. Are you cheating? No, I'm just rinsing. Alright. Alright. I'm sitting. I guess, oh my god, the athletic membrane is very thick, which makes it easy to peel easy to peel easy to peel okay, I like how easy to peel and definitely get rid of that oh yeah, look up I tore it up okay, Coming out like big sheets I probably don't know how I'm supposed to get to this I feel like my egg, my hole is too small, can you have the moon inside?

Oh, okay, no, I'm getting it, oh my God, it's like wallpaper, yeah, this came from an animal being. Yeah, I mean, I spent a day with some ostriches and they let me. I'm telling you they're terrifying, oh Jesus, okay, okay, I think she might be free of membranes and from what I understand, that's the way to eat eggs, she'll be in whatever state she's in. I don't really care what it looks like. Inside, can you put that egg on the gold egg holder at your station? It's like a three-pronged stand by putting it on the egg rack next to my torture instruments.

He's already out of here. Okay, eggs in the egg holder, so turn on the induction burner. and heat it up over medium heat, like 250 degrees, and while it's heating up, take the biggest one with my biggest whiskey, but you know my creed, sorry, I'm a little shaker guy, oh, you like little shakers that They seem to be all we have. Here, that works Oh, interesting, well, you big guys, we're going to beat this egg until it's smooth and there are no streaks left. They should do this pretty quickly if possible. Okay, it's very difficult to do it with little ones. whisk I'll say how small your whisk is.

There's so many dirty things going through my mind right now and I'm not going to say them, there should be a big whisk in your

chef

C, well there isn't because people are having fun with it. I figure uh, maybe look under his stall. Oh hey, here we go. Yulia hid the large whisk. I'm sorry to miss something. Now is not your time. Speechless. Beaters sometimes tend to be okay. Imagine that it only waits for you when you are ready. Okay, it seems pretty homogeneous to me, I don't see any lines. Great, I love it, so let's throw that bowl that has a big amount of butter in the pan, in the pan it goes, so we'll let it melt. over medium heat, okay, basically we're going to have to whisk these eggs constantly as they cook.

There are a couple more things we'll be doing in the meantime, so we might have to do some multitasking, but I feel like you're good at it. You know I'm actually a terrible multitasker, but I appreciate your vote of confidence. Well, you're terrible at that, so I'm worried about you. Okay, is your butter melted? It's practically melted. What's next? You can add all the eggs. It's just an egg if you have one egg, just one egg and now I'm moving it constantly, yeah you salted your eggs, I know, I didn't do it, I'll do it now, how much does a few big pinches cost, your big pinches to use? big pinches I'm going to take a minute, but you'll start to see some little curds of my instinct is to stand on my tiptoes while doing this it's that weird, are you sure you're trash, I'm short, Molly?

I can't remember it's been so long since I saw you, right? Yes, I miss you there. I miss you too. We just met and now we were strangers. Do you know what that John George egg is? It's an egg almost like eggs and custard that they put back in the egg shell are you turning around no I'm turning around I'm talking to you I don't look good it's scrambled eggs with custard and served out of an egg shell and then it's topped with sugar free whipped cream and a big dollop of caviar so to make this dish to scale with an ostrich egg instead of using caviar we use salmon roe because they're a little bit bigger oh this is a ostrich's egg.

Virgin I Understand Now I thought this was John George's actual recipe. I thought: what is it? This is my version of introducing that big if because I think my eggs are half done right now, it's a good time to start with the whipped cream and I'm going to lower my eggs, yeah, that was literally worthless doing that, huh , yes, it will cost 250. Okay, so take out that second bowl that was left over at your station, the second book, the one that I won from, oh wait, do you have a big bowl that you can? I could potentially whip cream into whipped cream if you want to pour that cream into that bowl could you then whip it?

Yeah, okay, so let's do it now, I actually use the medium bowl to beat my egg, oh yeah, it's mine and my eggs are starting. to coagulate a little bit, I

keep

whisking and if you need to turn them all the way down to warm or low, don't turn them off, the ultimate goal here is to do all of this at the same time, yes, you're doing it right. What's happening? Yes, I do, okay? Oh thanks Molly, is this cheating? This feels like cheating. You need a higher rate there. You're ready to say okay, so let's whip that cream and just keep in mind that your eggs are still going.

I don't want them to overcook and we're doing it by hand, eh, it's fun, yeah, and we're doing them at the same time, doing both in the sink, no, thanks for not torturing me more with your hilarious joke, the eggs are come well the heat is very low, they have indeed stopped cooking great, they are creamy, the whipped cream is in progress. I shouldn't have gone to the gym yesterday. Sorry, whipped cream breaks like eggs break, well, you're a

professional

chef

, oh my goodness. I'm so sorry, okay, this is a challenging dish that you chose for me.

I'm flattered, okay, I have, I have soft peaks, okay, mine tastes good, so I'll leave the salt as it is and then I'll just add it. the remaining tablespoons of butter that's in there until it's completely melted, I'm salting mine a little bit more and then I add this weird butter to it, man, this is a lush dish and we're going to eat it all, yeah, come on. Place those right into the shell of the egg, there should be a big spoon in your vein and just place them right there and you want to fill it almost to the top, it looks like it's going to be a little bit. of a process what type of spoon to use is about four inches long what type of spin are you using good to know I'm going to change this here we go Wow look at these eggs okay and once If you're full you can go back to Place that egg-filled scrambled egg on the holder and set it aside for a minute.

I have to clean mine and I'm making a big mess, how am I there? I'm almost done here, sorry, okay, no. don't apologize, take your time, the next thing you're going to do is just show up with that bottle of champagne, oh man, I have millet champagne dates, we can drink a whole bottle of champagne each to ourselves, so yeah, just open that, yes, synchronicity. and pour yourself a glass oh, it's hard with your hard work someone has to do it, let's do it, let's do it, let's do it with our backs to each other and applause so we can applaud the camera and you can overlay it, yeah, oh, oh, me.

See what you mean, okay, careful, nuts, they break, I'm watching to not break the glass, okay, and then let's finish, we're just pouring this whipped cream right on top of the scrambled eggs, it's not necessary. By the way, I used all the cream, just enough to make it pretty I guess, and then a nice generous spoonful of salmon roe. I only have enough whipped cream to cover the eggs, whatever feels good right now, okay and I'm doing the salmon roe thing here, okay, the giant caviar, how much caviar could I put, as much as I can get in there, no. you have to use it all, I didn't use it all, it's okay, I think it feels and looks good.

I have a nasty crack on my back but the camera can't see that you don't, okay Andrea, yeah, sorry I'm taking too much on the count of three, let's grab our balls, turn around and show each other what we do . done let's do it right ready one two three Oh less caviar I'm not crazy about st. Luke is perfect, a little too deep on this side, so he didn't want to thank him. Greetings, okay, now let's exchange eggs and see how each of us fared after you fell, sir. Did he get annoying with the salmon? roe, yes I did, I mean, anyway, anyway we can agree, this is a balanced breakfast, yes, yes, I'm digging, I'll try to get a little bit of everything in my bite, oh my god, I can't Eat this, it's so disgusting.

You don't like what I did or you feel like a plate traumatized by the episode I did okay, I ate this and then I made poached eggs, ostrich eggs and then fried ostrich eggs and I ate ostrich eggs all day, well, You The only thing we can agree on is that ostrich eggs are disgusting. Yes, that's right, salmon eggs are disgusting there, just like they taste like fish. I love caviar. I don't know, except champagne. Will you never lay ostrich eggs again? empty bone