We have a theme of the show, show and tell.
My other dear friend Chris Kimball is here.
He's gonna try and show Nate how to make eggs
which sounds very achievable.
Which could be difficult.
Right, yeah.
The amount of time that you've totally spent
in kitchens in your adult life, Nate?
Not decorating, cooking Nate.
In this kitchen?
Any kitchen.
Oh, well this is the most time
I've ever clocked in a kitchen.
(audience laughs)
So let's say he's clocked maybe 22 minutes
total time in a kitchen.
Yeah, I think that's fair.
We're also here celebrating Chris's new book.
It is beautiful, congratulations.
Thank you.
I just got my copy.
(audience applauds)
And I've made that.
That one on the end there, I did that it's gorgeous.
Me too.
Oh, yeah, sure.
Nate, when's the last time you ever,
have you ever made eggs?
I do make eggs, I make egg whites
for myself actually every morning.
Good, you can separate egg?
No, it comes in a thing.
(audience applauds)
You know Jacques Pepin says that the
mark of a chef is mastering eggs.
Yes.
So I'm going to stand back and get
you in with our master of the kitchen today.
Excellent
This is just fried eggs.
And the question is how do you get the top cooked
when you get the bottom cooked as well.
So, this has been on low.
A good tip for heating up a pan
is on low for about four or five minutes.
It heats up nice and evenly.
We melted the butter, we're just gonna put this in.
Okay Crack 'em ahead of time.
Okay
We're just gonna put the top on.
There you go.
Now we're gonna do this. Okay
So we're gonna get a little olive oil.
So the secret to this is when you
do scrambled eggs you want to use olive oil.
When you do fried eggs we use butter.
Olive oil gets hotter.
Never knew that.
So now you're gonna take a little bit of this.
That's called salt.
Salt, there you go.
That's a whisk.
And a whisk.
(laughter)
Why you laughing?
Because you're like, oh delicate flower.
Poke the yolks and put some arm into it, Nate.
Some muscle, man.
Now just before it smokes it will
start to ripple a little bit.
Okay
Now you can add your eggs.
Alright.
Eggs in.
Good job, Nate.
(audience applauds)
Now you're gonna do this, you're gonna mix it up a little.
Alright
There you go.
And what's happening over there?
They are cooking
They are cooking, look how pretty.
That looks delicious.
I know.
Now this is the point which I think they're done,
but nobody else does, yeah.
My sister likes them burned it's horrible.
Yeah, me too.
Oh you like them brown?
Well, because I'm Jewish so we usually eat our food burnt.
It's true.
Those look beautiful, Nate.
Nicely done.
(audience applauds)
Okay now you've done the training wheels are off.
Now you're gonna do kuku.
Kuku?
Yeah, you ready?
Yeah, sure.
I've done this, it's delicious.
It's a Persian frittata.
Yum, okay.
And they use five cups of herbs.
Two cups of cilantro, two cups of parsley,
and a cup of dill.
That's what I love so much about cooking from
that region though, it's so so flavorful.
Cilantro, parsley, dill, and green onions.
Scallions.
That's good, okay.
Now we're gonna take back to eggs.
There's six eggs in here, we have cardamom, cinnamon,
cumin, put that in two of the eggs.
They also use cinnamon and cumin, so something warm
and sort of sweet, and something savory which is typical.
That's so interesting.
Baking powder, some salt, pepper.
I've never tasted this before.
I love the texture of this.
And I love Iranian and Persian food,
like I love Greek, I love all that stuff.
No, this is fabulous you have to make this.
Watch out for my cookbook coming out soon.
(audience laughs)
Okay.
(audience applauds)
Chris, I think those look good, yeah?
Those are perfect.
I think they're perfect.
How long do you leave that on low heat?
Beautiful.
Just like another four to five minutes.
Okay, thank you.
Okay, some walnuts, dried cranberries.
Yum.
I know, right?
This looks so good.
This thing is amazing.
It's so good.
I could not follow a recipe to save my life.
You just followed that one.
You just did that.
I have some help, guys, I mean come on.
I cannot wait to eat this 'cause
I've made this and I know how delicious it is.
I can't wait to eat it either,
and this is really healthy.
Super healthy, and so delicious.
It's such a great potluck thing too
because you can serve it warm, cold, room temperature.
What are we serving with this, sour cream?
That would be yogurt.
Yogurt, yum.
I'm drooling.
You know the secret ingredient in this is gonna be.
You're the fastest cutter in the world,
Because I know how good it is.
Speed cutting.
We'll give one piece to Nate first
'cause he's never had it.
Thank you.
Chris, congratulations on the book,
it is so beautiful.
Thank you.
(audience cheers and applauds)