Pro Chefs Make Their Favorite Egg Recipes | Test Kitchen Talks | Bon Appétit

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them your natural way, that was my natural way, oh god I'm nervous, that's the best way to make an egg, eggs are one of my Favorite things to eat I probably eat eggs practically every day Eggs are nutritious, delicious, very versatile, instant food, such a quick and easy way to consume protein, fats, they are very important for me in the morning, I want my eggs, the I want it quick and I also want them in a breakfast taco. I'm going to make scrambled eggs over very high heat, simple, easy, you can do it half asleep in the morning, while I chop some chives.

I like just a little bit of chives because it gives you a spicy touch. Next, avocado, be careful when you do this, let's remove our eggs. I'm just going to make two eggs. When you stir them, you want to make sure that you are being firm but gentle, it's okay, we look good if you do it. When making scrambled eggs, the salt goes there first, that way every bite is seasoned and tastes delicious. Put this pan over medium heat. In fact, we're going to heat up over medium high heat, a little bit of olive oil and then the scallions that were.

Speaking of which, we are not going to caramelize them, we are just going to cook them with a little sweat, we are going to let our pan heat up over very high heat and then we are going to add the eggs. Meanwhile we are going to toast a couple of tortillas directly. contact with the flame I want them to be well charred so that the pan is super hot. We'll be stirring constantly, but in broad strokes, the eggs will be ready in probably about 15 seconds, okay, take them off the heat before they get soft. We're done, let's see, look, we have those like big folded curds instead of those tiny soft curds, this is going to go in there and then we're going to do avocado, a little bit of lemon juice and a little bit of green cholula. because that's my

favorite

hot sauce, nothing dry, eggs cooked super fast, creamy texture, fatty acid, it's all there.

I'm going to make these for breakfast tomorrow morning, so I'll make very, very, very soft scrambled eggs, like I grew up eating. eggs my dad's not French, but he's like a very French guy, uh, really low and slow, stirring a lot in a non-stick pan, which is very important for eggs like these. I'm going to put this on very low heat. Using three eggs, you want to beat these eggs very, very, very well so that they are completely incorporated. You don't want to see streaks of white or yolk in there, like a pinch of salt. You will need about three tablespoons of this butter.

It's a lot of butter, one tablespoon per egg and we're going to put a little more at the end, so we're going to wait until the butter melts and just when it starts to foam, so you know. They are like different schools of thought when it comes to scrambled eggs some people like a scramble hot and fast. I prefer an almost cottage cheese-like texture to my eggs, so cooking them very slowly and stirring constantly makes them gentle. of curd, so we're seeing a little bit of bubbling. I don't need this to get totally foamy, but I'm going to start this process.

You can see curds starting to form. I don't want the entire bottom to harden at any point, we are getting closer. I'm going to turn off the heat now, just let the residual heat cook them through the rest and then I'll have this. the last piece of butter, break it into a few pieces, let it melt to a super smooth state until the butter melts almost looks like polenta and then I just want to put a little bit of flaky salt on top, these can take a good amount. amount of salt just because they are very buttery a couple of chives soft scrambled eggs the texture is very very soft very silky tastes like eggs and butter they are not eggs cooked with a little butter they are eggs and butter together I'm going to make something you know a little I like to do it it's like a shredded tree it's like a little I find zen in doing it it's like a buttery French omelette slightly creamy in the center we're going to put three eggs in the bowl and you're just going to make them nice this will turn out really well I feel okay with that, so I'm going to make sure my pan is hot, I put it on a little bit low, medium-low, I'm just going to start melting a little bit of butter in there and then.

We'll adjust, we'll turn up the heat a little bit, okay, butter is our friend, okay, like the popping, it kind of pops some of the air bubbles, I don't know if that does anything, but it makes me feel good, so I like to start. high and then turn it off to low, here goes nine, uh, there's no turning back, oh gosh, okay, we'll cook a little cookie in the middle from the beginning. I'm seeing a little bit of white yet. ideal, but I think we'll be fine, it wouldn't be the first time you've pissed off the French, you know?

So you want to get this nice and jammy and then I also like to twist it, that's my trick that I like. Turning it on the outside like a weird little crepe also helps it cook faster. You know, I'm not going to waste my time using the pan to cook it, oh God, I'm nervous and then we'll finish it off with some butter too. help, everything's fine, well, it's not just a little quick release on the outside, okay, off the heat, put a little butter underneath, oh God, oh God, you know I like it, I don't know if the French would like it, but it is.

It's going to turn out good, it's going to be tasty, boom, there's your omelette Brad, yeah, I'll just put a little salt on it, maybe a little pepper, I don't care about the moment of truth, yeah, I'm fine. You know it's not perfect, but neither am I, but look, it's not overcooked, it doesn't burn in any way, it doesn't brown the pastry cream uniform, oh, I love poached eggs, I always have, I always do. People will think they are tough, they are not tough. There's no frying, there's no splattering, there's no sunny side up, you just get a beautifully cooked situation.

I'm going to break two, although I may only need one, making more than two in the same pot of water, although that's a challenge I have. a pot of boiling water here this is extra, but I'm going to make a vortex that when you drop the egg will help it get a nice round shape so it hits there and swirls around instead of just sinking. Flat, this will be quite effective with the first, but a little more difficult to achieve with the second. I'm going to bring the other guy here. You can see all those strands of egg white, it's normal, the egg white is hardening and that's it. just a different texture and consistency than the yolk, no big deal, it won't affect the flavor of the egg, but it will affect the appearance, so I would get rid of any of those leftover bits that give it this. like the octopus vibe, I don't put vinegar in the water, I don't think it really does what people say and it can also give the egg a bitter taste which I don't really care for, I'm taking it.

These were so I just put them on the paper towel. The best way to enjoy a poached egg is on an English muffin. Everybody knows. And then here's my egg. Well, this is my perfect poached egg. An English muffin. Look, the perfect yolk overflows, but my ideal. Basically, you know it's a fried egg, so you can put those whites in sort of crispy lacy edges that really make the egg for me as delicious as possible, so when you guys weren't looking, I turned up the heat. on this thing so we walked over to a hot pan, so this is olive oil, I'm using a generous amount, I watch it smoke, that's exactly what I want, the best cooking, there's a little element of danger. here you know that the water content of the white is going to break up, you know that some kind of splash, this is more of a back pocket kind of spoon that you want like a big spoon to drizzle and at this point I like to separate the two eggs just so we have like two different eggs instead of one mono egg.

Look how that lace is already starting to appear. I'm just going to use a little bit of oil to drizzle the white to make it firm. I find this can go so fast that I don't even bother lowering the heat, I just take the eggs off the heat, yeah, so this is it, the whites are incredibly crispy, lacy and curdled, the yolk is still quite slimy and jam, this is the kind of egg I want most of the time, frankly, I mean this like you know all that crunchy crunchiness. I'm here for that, you can't argue with that, I just want to say that Emil stole my favorite way of making eggs. which is a mild mixture so I had to choose my second favorite which is a medium boil so I love the medium boil because the yolk is not dry but it's not that hard to control and I like to run for everywhere, so this water is boiling, I like to submerge them at room temperature not only because it gives me a better idea of ​​how they are going to cook, but also because they are less likely to crack when they go into the water.

I will place them carefully. I go in like this and then it comes back in seven minutes, it's actually like six minutes for a soft-boiled egg and more like eight nine ten minutes for a hard-boiled egg, depending on how dry you like your yolk, so I think seven minutes is like a good sweet spot and we have a minute okay let's stay here a minute in silence 30 seconds 40. ice bath sometimes I just do it in the sink with cold water okay so they're still warm but I break them up to peel them, I like it breaks everywhere and then I like to put a little bit of water in there after I break it because I feel the water getting under that membrane, a really good looking egg, I can really feel it, it wobbles a lot In fact, that's pretty good. that's pretty good, it's somewhere between a medium boil and a gentle boil and then just a little bit of flake salt so the yolk sets everywhere except the center where it's a little runny, so I actually like it.

I really like this cooking point, it is a ring. where it's dry on the outside I like that you get all those different textures and the most important thing is that the white is set because I never want to eat an egg if the white is not set, it's the best breakfast in the world. I'm going to make something I call egg molly, which is basically a fried egg that cooks so gently in the pan that it doesn't develop any color or any kind of crunchy texture, so it's kind of like the anti-crispy fried egg that I named it that because I used to work at a restaurant in Brooklyn called Allswell and we had mushroom toast on the menu there and it was like a thick slice of bread that was very crusty and it was fried and then we had mushrooms on top and I always used to I cooked my eggs very gently on top and that's why it became known as the molly egg, okay, so you can use any type of fat.

I'm not really going to use butter just because I don't really want the milk solids to brown because that is. I'm going to impart flavor and color to the white, so I'm just going to heat it up a little bit with a little bit of olive oil, but I'm not looking for this oil to be heated in any way and become relatively pot still. cold pan I'm on medium-low heat I'm going to season my egg with salt and let time do the rest you'll see that very slowly it starts to turn opaque this is different than a fried egg because the pan will never get hot enough to develop any color in the egg or any type of crispy lacy edges.

I can see it starting to sizzle a little at the edges, so I'm going to turn it down. The end game is a very runny melted yolk, so Done and then a little pepper to the egg molly so that it cooks completely but is quite soft and very soft. The white is very well cooked because it is not hit hard in the pan. Very pleasant to the palate. There's a time and a place for a crispy egg and there's a time and a place for an egg Molly I didn't like eggs for most of my upbringing, I thought they were really gross, basically when I was a kid my mom discovered a way to prepare them. eggs that we all really loved, we realized that what we didn't like about the eggs was that the yolk was like the yolk tasted so intense and eggy to us.

I know this is going to sound like blasphemous people because they're like, oh my God. runny yolk is great, I'm just going to say it. I think runny yolks are totally overrated. If I could only eat eggs one way for the rest of my life, it would be chopped whites with salt and pepper, say what you want, come to me. that's how I feel, you're just going to boil the water, add the eggs, the beauty of this is because you don't really care about the yolk, you're taking it out, you don't have to do that. incredibly intense, like I'm going to time this for six and a half minutes to get a perfectly runny yolk, like okay, you can do six minutes, you can do eight minutes, okay, so my water is boiling, I'm going to put this , be careful. and yeah, maybe like seven minutes, we'll say seven minutes for the eggs to be done, so we're just going to take them out, put them in an ice bath for a hot second until they're easier to peel, oh my gosh, this is this.

What a throwback, I don't like it, I normally eat yogurt for breakfast like I don't eat eggs much, but I'm really excited to eat these eggs, okay, I find peeling eggs very relaxing, wow, these are all beautiful. NowWe will only have them and then you take out this part. I was so close to making scrambled eggs, but I thought, do you know what a lot of people have opinions about scrambled eggs? You know, people don't have opinions about this dish that I guess my mom made above and it probably doesn't exist in real life and now we're literally going to cut them up to give them pepper, it's like pepper with a side of eggs is the strategy here and then salt oh my gosh this is so good it just got like a nice bounce but it's not gelatinous this is a great way to get the kids to have breakfast but also me to have breakfast so the way I'm going to cook These eggs are fried in bacon fat, this is the special occasion type of egg rather than a poached egg, so if you're making a salad, this is a way to mess it up a little to get the heat on.

You have this pan on high, you really need this pan to be very hot. I'm going to use a decent amount of grease. The egg will not absorb the fat. You'll probably get some of the fat on the little craggy edges. the egg will bubble, okay, so we're smoking, so I'm going to break this up, move it around a little bit, I'm going to turn it down, I'm going to put it out now and all of these little craggy bits are going to be a little crispy, which is like if you were pouring a little oil over the unset white just to give it a little help.

I still have a nice, runny yolk. I mean, who wouldn't love this breakfast? I mean, it's just bacon and eggs, very simple, but it's just a beautiful crispy but runny egg, just give it a pinch of salt, pinch a pepper, my really simple but really delicious eggs fried in bacon grease. It's surprising how much of the bacon flavor actually comes through with the eggs, it just retains that flavor. It's a great way to use up pan drippings. If you're making bacon for a crowd, just throw some eggs in there and it's needed. literally about a minute, so I'm going to make a classic French omelet.

I think it's the best way to eat an egg because it really is like a starter egg. You know it's excellent food. You need at least three eggs for it to roll properly. Get ready for yourself and I'll do it in a six-inch nonstick skillet. Don't even try this. If you don't have non-stick, you will be sad, contrary to what old

chefs

tell you. You definitely want to do it. season the eggs first, it's the only way to make sure they are fully seasoned, it won't make them hard, that's one of those lies, make sure you mix them really well, salt causes the proteins to discoagulate, so they actually makes them more tender.

I don't want white streaks, this takes longer than you think, so I'm using a six inch nonstick skillet with a tablespoon of butter. You want to start over medium, medium-high heat and melt the butter and once it's foamy. I'm going to lower the heat to low and add the eggs. I also really like this little spatula. This angle here will really help us get under the balls. Now our butter is nice and melted and starting to get a little foamy. I'm going to turn the heat down and add our eggs, so if you can make a nice smooth scramble, you can make an omelet because an omelet is just a scramble that cooks up a little bit more once you put the eggs in there.

I want to stir it vigorously to get small curds. The nice thing about a French omelette like this is also that it's so creamy you don't need cheese or anything, if you make it right it tastes like there's a lot going on, but there it is. It takes a little practice just to know when the eggs are set, but you know that even if you don't get it perfect, it's still good and your eggs are a cheap and easy technique to practice, but you can see it getting creamier, thicker. and almost. like custard, that's just what you want, so now we're getting thicker and thicker, now we're almost at the point of stopping stirring, now you want to spread it across the bottom of the pan, okay, I think it's time to turn Now we're going to roll it, starting from where the handle is because you're going to use the pan to help you tilt it because it's very fragile and delicate and then once you roll it, two thirds of the way. out of the way and tip it out of the pan and here's my French omelet, it's like totally tender, it barely has any color, a classic French omelette, you don't want it to have color when you cut it, it should be very creamy on the inside, check it out .

It's almost like there's cheese in there, but it's just because the egg is nice and spicy, so it's super tender. It's the perfect egg. The perfect main egg. All you need is a salad.