Hi guys. How do you like your eggs in the morning? Well I've just put a whole bunch
of beautiful egg recipes together and I know you're gonna love them.
How to poach the perfect eggs.
Super silky gorgeous eggs every time. The only way to poach
the perfect egg is if you have really really fresh eggs. End of story.
When it gets to the shopping don't go to the front go to the back and get your
eggs. Even if you have to knock them all over, go to the back. Because they're
gonna be the freshest ones. Bring your water for the boil. That means that
there's bubbles. Take it off so they subside. Look at the water there's no
bubbles here guys. It's just poaching. Poaching is not
boiling. Boiling will smash the eggs all around. Poach they're gentle. My egg. You
crack it into there and you just plop it in. And if you have lovely fresh eggs
you're gonna win most of the time. Some people say put some vinegar in the water.
Really? Why? Yes it does firm up the egg but it tastes like vinegar so what I
would suggest is don't bother. As far as cooking is concerned roughly
around 3 minutes is going to give you a softish egg. Then it's down to you to
use your noodle. So get in there. So I'm just touching that. Now you want it to
kind of feel like a lovely fresh springy mozzarella. A nice little poached egg.
It's cooked to perfection. So there you go a basic poached egg on toast. If you
haven't got fresh eggs I do have a few little tips. First up if you spin your
spoon around in the pan like this and then you get your egg and plop it in the
middle. If you see the inertia of that water's wrapping it around the yolk. So
while we cook that I've got some lovely asparagus here. Now I've dressed it with
a little oil. A pinch of salt a little lemon juice. if you look in here now it's
kind of cooking quite nicely. You can see how it's just wrapped around. So let's
have a little look here. Just ping that up. You can see it's more pouchy now. So
look on the asparagus I'm just gonna season it with a little salt, a little
pepper. Of course just stabbing it a little bit
so it oozes and I'm just going to shave some lovely bits of parmesan over the
top like that. It's product.
Hi guys, we're gonna make the most amazing breakfast tortillas. They are so
quick so delicious. It's an amazing breakfast brunch or lunch.
Lovely eggs, little bombs of manchego cheese, soft tortillas, avocado, lime,
coriander, chilli sauce. It's gonna be great. Now this recipe comes from this
book, 'Jaime's America'. It's one of my favourites. I think the recipes are
absolutely incredible and in this recipe of course we're in LA. We're in East LA
with the Mexican communities. I spent a lot of time in East LA on different jobs
working in schools and different districts. Met some amazing people. This
tortilla is a homage to them. It's so simple.
I love making this for like two to four people. I get a bunch of plates and I
just put a couple of things in the middle of the table. First up let's just
slice up some tomatoes. Salt, pepper, coriander leaves and lime. Few fresh
chillis. So that's the tomato part. Then we're gonna go on to the avocado part.
Now avocado can, depending on the variety, start oxidizing and discolouring.
And a thing that will stop that is citrus. Especially lime. So just a little
squeeze of lime juice. A light seasoning. You can finely slice it if you want and
then you can just push it down. Just to make it look nice. I'm gonna use some
wheat tortillas here. Reheat these. I've got a little plancher here. Or in a dry
pan non-stick. I don't want them crispy, I just want
them bendy and warm, really important. Pan onto a medium-high heat. We're gonna
need some eggs. We're gonna add spring onions or scallions.
I saw variations of these eggs in the States and with the Mexican communities
I really love this method. Manchego cheese. So I'm just gonna grate about a
heaped tablespoon. That's for seasoning. If you wanted to
you could just get your knife and do little nuggets of manchego and they
won't fully melt completely until you've finished so you get little bombs of
cheese in your scrambled egg. These eggs are from my chickens and as you can
see they're all different sizes and that's what happens when you've got
chickens because they're different ages. Six eggs will probably be enough for
four people actually. Having a few ribbons of yolk and the white is quite
nice so that kind of loose whipping like that is absolutely cool. I'm gonna use
just a tablespoon of oil and just a little bit of butter. In we go with the
eggs right. Now I love to use a spatula for this, really important. There's these
lovely little sheets in here so literally I'm gonna take it off the heat
now because I'm reading the temperature and I don't want to overcook it. So we
want sheets and undercooked if it's cooked in the pan it'll be overcooked in
your mouth and in the plate. In with the spring onions. So I'm just folding these
sheets over look at the texture. That's what we want. Really loose eggs.
We haven't kind of cooked the proteins so they're ridiculously firm and it's
like you know it's texturally incredible. With those little bombs of manchego and
the seasoning and the flavour. You will never regret cooking eggs like this. So
let's plate one up. I've just warmed up a tortilla on one side, it's not crispy,
it's nice and bendy. I'm then gonna get some of these beautiful tomatoes, lime
juice, coriander, seasoning, beautiful, beautiful colours. Avocado and then we've
got these amazing eggs. And this is all about texture, layers, flavours. Look at
that. The homemade chilli sauce comes out. This one is next level.
And then what I might do is finish it just with a little manchego over the top.
Long strokes. And look at those colours guys. That just reminds me of my time in
America with my mate, Rego, in East LA. Absolutely gorgeous.
Simple baked eggs. A brilliant alternative to your usual fried,
scrambled or poached eggs. It's always nice to have another egg recipe. They're
so quick and it's a really nice sort of thing just to kind of get you into
that sort of breakfast weekend brunch kind of vibe. And what I'm gonna do is
just show you the basic preparation. So look first up get yourself a little dish.
Get some butter and just rub it around the edge. This is for a straight baked
coddled egg. Now of course you can season it. But that also means you could
put spice in it, could be some curry powder, think kind of like Indian eggs. Or
remove that, you could have like truffles if you're in France, a little bit posh.
So essentially you rub your butter and then get your eggs and you bake it. Cook
it pretty much as you would any other egg that you like. If you like it cooked
through, cook it through. If you like it a little soft, cook it soft. So you can
whack these in the oven and you can keep an eye on them and you just kind of like
touch them and see how they're doing but this is your basic coddled egg. This one
Santi we can just whack that straight in the oven. If you want you can get a
little bit more adventurous, so what does that mean? Well you could use things like
avocado. You could use things like cherry tomatoes. You could use things like
mozzarella. So okay let's do an Italian coddled egg. Let's do that. So I'm gonna
grab a nice dish. We're not going to use butter, we use olive oil. We'll have a
little rub up, salt and pepper again. Nice. Then we're gonna go some lovely eggs. On
the story of eggs of course you could have beautiful goose eggs, chicken eggs,
you can use the little quail eggs. The ones down here
really really nice. These are duck eggs here. Look at the size of those, beautiful.
So these will take about four minutes, five minutes in the oven. And then what I
want to do is just pair these up with the classic combo right. So beautiful
cherry tomatoes. We'll cut those in half. So the eggs are only going to cook for
like, as I say, for four minutes. So you need to think about that when you're putting
anything with it. So the cherry tomatoes if you think they won't get cooked
enough you can go into quarters. The mozzarella, that'll probably ooze in
four minutes, nice. So in we go with the beautiful cherry tomatoes. We can take a
little mozzarella and just a little bit, we'll just put little bombs of
mozzarella in and around this. But for a Sunday brunch that in the middle of the
table, just heat your ciabatta up you know maybe some prosciutto,
maybe a little Prosecco. Come on it's Saturday, it's Sunday, it's the weekend, do
you know what I mean. So I think that's what I'm trying to get out of this little
session is the idea that instead of frying,
scrambling or poaching eggs, there is other things.
And then even simple things like chilli. If you like to spice it up a little bit,
very very nice. We're going with some olive oil. Cracking those eggs over the
top with the chilies, bold, brave. They're not particularly hot but they look
amazing and then the avocado. So avocado is fantastic cooked just slice it up.
A little bit of lime juice gives it a fantastic flavour and that in and around
our eggs. Beautiful. And literally whack that under the grill until it's cooked
to your liking. So these are just ideas guys so think about things you like, have
fun with it. So we've got the first one done from under the grill. Have a little
look at that. See the avocado has got some nice colour there? A few bits of
coriander over the top. By the way baked avocado is incredible. Simple coddled egg.
Nothing else. You can see how elegant that is. We've got our lovely Italian one
here with the melting mozzarella, the tomatoes. Finish that with marjoram, just
colourful, exciting.
Okay frittata. I've been shown a frittata by Nonnas and chefs all around Italy.
They have slightly different recipes and ways of doing it. I'm gonna kind of
bundle everything I've seen and give you what I like to do at home. This is about
a bigger, thicker omelette. We want some rise on it, so it's always a bit more
like kind of an omelette cake. Okay I've got some lovely seasonal greens here.
Chards, kales. I've got some frozen peas here. I just want to wilt some nice
greens. So for the kale it's all washed. I'm just gonna rip it up. Put it in like
this. Swiss chard is fantastic. Tear up the leaves and just snap up the stalks.
So look kale and chard is a lot more robust than spinach but just in one
minute as this heats up it's gonna do more than we need. With the peas I like
to just squash them, right, and crush them. Have a little look in there you know get
in that colour, getting that kind of mush, getting the sweetness out. What's quite
interesting at the moment is a lot of my chefs are kind of scalding and just
charring things. And you see that little bit of char happening now. In the old
days you'd get told off for that. But in these days that's considered super, super
fashionable. That's what people want. But it does give a nice little smoky edge. A
little season of salt, pepper, olive oil just to delicately dress it. Lemon
juice. So just massage that in. Now coz we're doing this for four people you
know I don't know if it's lunch or dinner but you can kind of, let's say, two
eggs per person. With this particular dish one of the things that I saw from
the nonnas who was making me a beautiful frittata one day. Instead of just beating
the eggs until they're really really smooth and kind of perfectly beaten, she
kind of had it so it was marbled, okay. So you can beat it but just kind of beat it
badly. Okay so pan on a little bit of olive oil
goes in, shake it around the pan. We go in with the eggs like that. We're just going
to kind of move it around a little bit. So look it's kind of like one-quarter
cooked. You can see it right there. Then I can go in with my greens that are
dressed nicely and just do lovely little bombs of the greens
in there. So we're getting the good stuff. And then we're going to go in with our
lovely smashed peas in there as well. Right pushing it in. And then there's
some ricotta here. I love ricotta. So this is a lovely delicate cheese and
again push this into that egg. So then some parmesan on the top and then what I
like to do is get some herbs like sage, rosemary. I've got some marjoram here.
These are really, really nice and a lovely little tip. Just put a little
bit of oil in there and massage those up. You get incredible flavour from this and
marjoram's a really typical herb used in a really good frittata. Especially
when they're flowering they're really, really beautiful. And then into the oven
we go. So I'm gonna do a nice little thing to go with it.
Six olives and that chilli will be more than enough. I'm just gonna squeeze the
pip out of the olives. We're gonna make a nice little sort of salsa.
Chilli, olives, mint. Okay so I've got all the pips out very, very simple. I'm
gonna finely slice the red chilli. Let's get some black olives. We can just kind
of roughly chop these into like chunks. Beautiful. Love mint. So just finely chop
that and this will make the most basic simple salsa on the planet just mix it
up in here with a tiny bit of lovely oil to transmit the flavours, about two
tablespoons will do. Let's go lemon juice to freshen it up. The frittata will be
done now. This salsa is nice. Right let's have a little look at this bad boy.
That my friends is what we're getting. You can see it's proofed up and what's
quite nice is I love the way the edges here get almost like rice paper, really
crackly. You know it is cooked through but we haven't cooked the life out of it.
Just gonna run a palette knife around the edge just very lightly. You can just
turn it out which is very, very simple. I like to see what's going on. I've got
some lovely dressed pea shoots here. Olive and chilli mint
salsa going on top. This is a lovely little dinner, lunch, brunch. So that's it
really guys. That is one of my many expressions of a frittata. The Italians
do such a good job of it. Let's have a little try mmm.
I really love the fact that we've bigged up the greens and dressed them. The
little salsa really makes it work, gorgeous. I love the kind of chunks of
really fresh ricotta and then that lovely hum of parmesan and then the
marbled eggs really nice. A much firmer omelette
but very, very nice. So there you go the
frittata.
Hi guys, it's me Buddy Oliver and today I'm going to show you how to make the
perfect scrambled eggs. So first you need to cut some bread. Make sure you use the
length of the knife and keep it nice and straight. Right now I'm going to cut it
in half and put it in my toaster.
Now we can move on to the eggs.
Dad taught me a trick
how to get the shell out. Just use another bit of shell. Now I need to whisk
up the eggs. Do it like this until it's all mixed up. I'm going to put some more
eggs in because it's better to make a big batch.
Okay now we're going to move the eggs
out the way. My pan's nice and hot and I'm just going to add a little knob
of butter.
I'm just swirling the butter around the pan. When it starts to sizzle I'm gonna
pour my eggs in.
So now I'm going to pour my eggs in.
Keep moving it and use a spatula to scrape the egg off the side. You want it
to be silky but you don't want to undercook it when it's too soggy and you don't want
it to get too dry and clumped up when it's overcooked.
Ooh let's go and get my toast. This is the way I like it.
Not too soggy and not too um hard. Now it's done so push it to one side with
the spatula so it's easy to spoon onto your bread. You get rid of your spatula.
Take it off the heat, and get a few spoonfuls on your plate.
This is enough for three portions.
Okay now we're going to add some salt and
pepper. So there you go this is my perfect scrambled eggs. See you later
guys. Right now I'm going to give this to dad.