SIMPLE DISH.
>> I AM TIFFANI FAISON.
I AM IN MY KITCHEN RIGHT NOW BECAUSE I LIVE CLOSE TO MY
RESTAURANT SO I’M COOKING MY MEALS HERE BUT IN SOLIDARITY, I
AM IN MY PJS.
WE ALL HAVE INGREDIENTS THAT WE ARE USING CONSTANTLY AND
EVERYONE HAS SOME OF THE SAME STAPLES.
EVERYONE HAS EGGS.
I AM DOING A RECIPE, IT IS AN INDIANS GAMBLED BIG WHICH I LOVE
-- INDIAN SCRAMBLED EGG, WHICH I LOVE.
IF YOU WANT A SPICY BREAKFAST, THIS IS FOR YOU.
WE ARE GOING TO START, I’M GOING TO USE A LITTLE BIT OF SOURDOUGH
BREAD, GET A THICK CUT ON IT, GET A BEAUTIFUL CRUST ON THAT.
GET GOOD QUALITY EGGS.
I’M GOING TO USE ALL SIX BECAUSE I WANT A FAIRLY LARGE BATCH.
I WANT A REALLY SOFT SCRAMBLE.
MAKE SURE IT IS MIXED REALLY NICELY.
SET THESE ASIDE FOR NOW.
IN THE MEANTIME, I’M GOING TO CHOP MY CHILE.
THESE ARE ITALIAN PEPPERS, THEY HAVE A NICE SPICE TO THEM.
I AM OBSESSED WITH ALL THINGS SPICY AND INTERESTING AND I’M
OBSESSED WITH A LOT OF INDIAN FOOD, I’VE BEEN TRYING TO TEACH
MYSELF RECIPES FROM AREAS OF THE WORLD THAT I’M INTERESTED IN.
THIS IS ONE THAT I LOVE FOR A BREAKFAST RECIPE.
IT IS VERY EASY AND ALLOWS YOU TO WHIP SOMETHING UP THAT IS A
LITTLE BEYOND THE NORMAL SCRAMBLED EGGS.
I AM A SPICE JOCKEY.
IF YOU ARE LOOKING FOR SOMETHING MORE MILD, TAKE THE SEEDS OUT.
IF YOU CAN YOU JUST YOU CAN USE AS LITTLE OR AS MUCH AS YOU
LIKE.
IF YOU ARE NOT PSYCHED ON SPICE, THIS IS NOT THE RECIPE FOR YOU.
THERE IS NO SUBSTITUTES.
WE ARE GOING TO GET OUR CHILIS READY TO GO.
A LITTLE BIT OF CILANTRO.
DON’T GET CRAZY.
IT IS ALL GOING TO COOK DOWN.
IF YOU ARE NOT A CILANTRO FAN, THIS IS NOT FOR YOU.
YOU COULD PROBABLY PUT MINT IN, IT WOULD BE SIMILAR, BUT
HONESTLY, I WOULD PROBABLY JUST LOOK FOR SOMETHING ELSE.
FOR MY BREAD, I WANT THICK CUTS.
DON’T BE AFRAID OF BUTTER FOR THIS.
I’M GOING TO PUT IT ON TOP AND LET THE BUTTER DO ITS JOB AND
START TO MELT.
LOW AND SLOW SO IT DOES NOT BURN.
DO NOT SKIMP ON THE BUTTER.
I AM ONIONS INTO THE BUTTER.
A PINCH OF SALT TO START GETTING THOSE ONIONS COOKING, HELPS
BREAK IT DOWN AND TOOK IT A LITTLE FASTER.
WE ARE GOING TO LET THESE COOK UNTIL THEY ARE DARK.
NORMALLY, WE TALK ABOUT SWEATING ONIONS, BUT FOR THIS, YOU WANT A
GOOD AMOUNT OF COLOR.
KEEP THEM MOVING IN YOUR PAN SO THEY DON’T BURN AROUND THE
EDGES.
THERE IS NOT A LOT THAT IS BETTER THAN CARAMELIZED ONIONS.
LOOK AT THAT.
SO BEAUTIFUL.
YOU WANT TO KEEP GOING A LITTLE PAST THIS POINT.
KEEP GOING A LITTLE FURTHER.
YOU WILL SPELL IT.
IT IS NOT JUST ABOUT WATCHING YOUR FOOD, IT IS ABOUT LISTENING
AND SMELLING AT.
I CAN SMELL THE SWEETNESS COMING OUT OF THE ONIONS WHICH IS
TELLING ME THAT I’M GETTING CLOSE TO WHERE I WANT TO BE.
AT A LITTLE BIT OF GARLIC, ABOUT A TABLESPOON.
THEN YOU HAVE THE ONION AND GARLIC MOMENT, NOTHING GETS
BETTER THAN THAT.
WE ARE NOW GOING TO ADD TOMATOES AND CHOPPED CHILIS.
A LITTLE BIT OF DRIED CHILI.
YOU CAN PROBABLY SUBSTITUTE THIS WITH A LITTLE BIT OF CAYENNE.
WE ARE GOING TO COOK THIS DOWN FOR A LITTLE WHILE.
IF IT’S BEST TO DRY OUT, ADD A LITTLE BIT OF WATER AND LET IT
CONTINUE TO COOK.
WE ARE GETTING A LITTLE THICKER.
THAT IS CREATING THIS THICK, DELICIOUS-LOOKING, ALMOST LIKE A
JAM.
YOU CAN ALSO USE CHOPPED TOMATOES, YOU DON’T HAVE TO USE
GRAPE TOMATOES, JUST USE GOOD QUALITY TOMATOES, REDUCE THE
JUICE BEFORE YOU COOK THEM.
THIS IS WHAT WE ARE LOOKING FOR.
WISH YOU COULD SMELL THIS, IT IS DELICIOUS.
OTHER GARLIC AND THE GINGER -- IT IS SO GOOD.
WE ARE GOING TO TURN IT WAY DOWN, SUPER LOW HEAT.
IMPORTANT TO KEEP YOUR FEET SUPER LOW RIGHT NOW.
I’M ALSO GOING TO ADD A LITTLE BIT MORE BUTTER.
THIS IS THE KEY TO DELICIOUS SOFT SCRAMBLED EGGS.
I DON’T LIKE TO SALT EGGS UNTIL THE END SO THEY MAINTAIN A
BEAUTIFUL SOFTNESS AND DON’T START GETTING ROBBERY.
YOU WANT BUTTERY, CRUSTY BREAD.
THIS IS THE POINT WE ARE GOING TO SEASON OUR EGGS.
NOW I’M GOING TO PUT SOME SALT AND HERE.
THIS IS A BEAUTIFUL SOFT SCRAMBLE.
THIS IS THE CONSISTENCY THAT WE WANT.
LAST, CILANTRO GOES IN, GIVE A NICE MISS -- GIVE IT A NICE MIX,
A GENEROUS SERVING ON THE SIDE OF THE BREAD, YOU CAN PUT IT ON
TOP OF THE BREAD, YOU CAN SKIP THE BREAD WITH IT.
FINISH IT WITH A LITTLE MORE CILANTRO.
GORGEOUS GARNISH.
THERE WE GO.
BEAUTIFUL, INDIAN-STYLE SCRAMBLED EGGS FOR MY KITCHEN TO
YOURS.
HANG IN THERE.
SHAYNA: SIGN ME UP.
TIFFANI FAISON IS THE OWNER OF MANY RESTAURANTS, SWEET CHEEKS,
TIGER MAMA, ORFANO ARE OPEN FOR DINE IN AND TAKE OUT.
FOOLS ERRAND IS OPEN FOR PRIVATE DINING.
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