the one who was take take talk took the one who wants to get get what today i want to talk about
three different egg recipes but you might say rifika we have tons of different egg recipes on
youtube why do we need to watch this the thing is these three egg recipes are actually making eggs
in three different ways one is kind of poached the other is like sunny side up other one will be
scrambled but they will include very simple rifika shortcuts and they will also include rifika tips
to make it easier and much tastier so effortless great three egg recipes are on their way
now for the scrambled egg we're gonna use three eggs
and we're gonna break them like this one by one how do you break it with one egg is it easy one
egg meaning one hand one hand i can show you how to make that oppa can we have our pimple balls
okay to this i put a bit of salt about two pinches and for each egg a tablespoon of cream in the
world i know creams have different fat content this is 35 fat if you don't want to use cream
you can use some milk that would do but this gives a slightly smoother taste and texture as well
so first we beat them really well if you mix it this much and you see different kind of colors
this wouldn't do it has to be all the same color eventually when you make an egg if
it's not directly from the refrigerator but wait outside is usually better and
to learn thank you to learn how to break an egg ping pong balls are great to show that it's as if
you do this like you hold two of your fingers with one wall and the second part is like this and what
you do is you push a new crack and then you open it like that did you understand well yes show me
okay good thank you okay next breaking the egg is your responsibility then Bahar
okay now it's important that the pan should be hot and to understand that
when the olive oil runs like water it's done then we get our scrambled egg in
with the spatula we push from the sides to the middle push from the sides to the middle
like this and turn the pan off even though it looks as if it's not done yet and move here but
can you put some olive oil to the and continue like this this becomes creamy
i like this with a bit of spring onion me too we have our spring onion guys from this the video is
there how to make this onion pot it's not chives chai would be better but it's not easily found
in turkey it's in just posh places and a bit of black pepper on top and all done putting some
olive oil to the bread which is a bit nicely charcoal is great i can put it on top and make
a sandwich shall i don't oh no it's perfect like this okay this actually needs nothing one thing
i like if you want to make this with sausages thinly slice your sausages put them in the pan
and have the sausage taste to the pan and take the sausage out make scrambled egg as
it is and then add everything together later on and also become gorgeous it's very simple
but it tastes great the cream makes it in heavens as i said if you don't have cream you can use
milk but it's going to be a little lighter so this is perfect like that's hot
i'm going to eat this this is your episode Bahar i know okay i'm gonna get some
um
don't be stupid have you seen what she did it's so nice
this looks like a plain normal egg but guys how come you haven't tasted this
of course it's beautiful
now we're gonna make some kind of like miss benedict or miss rifica kind of thing and to that
here i have some butter of course i'm gonna add some turkish pasta this is so nice you can use
bacon prosciutto depending on what you like using and these are gonna be cooking with this is called
atma it's something like a brioche but more like a bagel kind of shaped i'm gonna cut this in half
it's soft and very nice and these are going to cook like that i put them on the side so
this pan i'm going to put some hot water normally when you poach an egg you don't
need a shallow water you need like a high water in this case we just put some like finger high
water and a bit of vinegar vinegar helps the egg to stay intact then it has to boil now the water
is boiling i put a bit of salt and eggs normally there's swirling we don't need any kind of
swirling we're just gonna crack the egg slowly close to the water like this aim to this one
what this does it's poached and you don't need any butter extra oil it cooks in the water as you can
see it doesn't get distributed very much what you can do after it starts to whiten slowly you
can put some water on top if you like but i like the egg to be standing up and alone after these
transparent parts become white everything is done and here i have my delicate i'm gonna put like a
kind of fake hollandaise which is when you think about it it's like making a mayonnaise you put the
egg yolk and then a bit of vinegar and pinch of salt and to that you add clarified butter
what is clarified butter the butter that you take the foam and the milk parts away it's just fat
but what i do i just directly put the 40 grams of butter to one egg then whisk it slowly
and we get this perfect looking sauce this is kind of a heavy sauce because it's almost butter so
i'm just drizzling it around to this i put a bit of lettuce then here comes the eggs
the eggs are like this i take the excess water out and put it in
here as you can see this is much easier to make than the classic polished eggs they show you and
it's ancient way of doing it actually my mom when she's on a diet she does this way as well
some more salt black pepper always plate and some red pepper already looking great but here we have
the pastermaas which are now crunchy i don't want to hide the yellow part so something like this
and some more we'll learn this finally fresh thyme so that's it actually on this i wanted to
make the scrambled egg the sunny side up and the poached egg in a simple way but at the same time
this beauty came up as you can see it's a feast and to cut these usually you need something like a
bread knife it could be bread knife or a smaller knife with titic on it so and when we cut this
now this needs a perfect bite
a perfect bite meaning a bit of pasteur bit of egg sauce and the achma
i'm not sure whether this is good or bad but it also has a tint of mcdonald's
i don't know what that is but so it's nice guys so hope you like the technique it's
all this recipe is always fun like after a romantic night we'll make this for breakfast
did you did you tell the camera not yet but like
the one who was take talk took the one who wants to get kid what what anyways anyways all right
we're gonna make sunny side up but the most important thing about sun side up is
you can love it in different ways but what how i love is
it should be crunchy and like kind of brownish at the bottom and the yellow of the egg should be
soft red dippable and runny it's very important to achieve that and the most important thing is not
about the egg not about the butter you put in but it's about the pan the difference between a teflon
and nonstick this is a ceramic one ceramic pen and this one is do you know what the difference is
heat this gets hot very fast and goes bravo goes cold really fast but in this case this will get
hot slowly and it won't get cool for a long time and plus because like you can injure the surface
you cannot eat your egg from inside but the thing about sun side up is eating whatever you put
from which if you don't have a copper pan you can use enamelware worst case stainless steel
cast iron clay and non-sticks would take longer to get cooled so best one is the
copper so what i'm gonna do i turn on the heat Bahar are you ready to crack the egg oh yes
yeah oh yeah sure so i have a teaspoon of butter here what i'm gonna do i make sure all the bottom
parts gets its share of butter i do this with a fork and now are you ready to crack the egg yes
you ruined it super we learned what can be done wrong i'm gonna demonstrate what she did
she just cracked the egg like this and it was cracked but what she did was she pushed it again
i even cannot do that
and then she had to break the egg closer to the pan but what she did
was to break the egg from here i still am because it's me but not conditioned
yeah but like if you do it from a distance it will fall and it will accelerate when it falls so
it might be ruined so are you going to try again if you take the camera i can
okay i will let you try my left hand okay yeah whatever which pant you use
brow good for you
we know as you can see guys practice makes perfect and bragging never helps okay okay
don't worry these will go to a nice place we're really proud we are 41 people we'll find a place
to cook these so i'm gonna just take them here oh so we are starting from the beginning what we do
we butter the pan because of the milk content at first it's going to be a puck and then it
will start to get colored now if you are not comfortable with this you can do this on a pan
this size two is more than enough if there's more it won't work was it experience was it rematch
evil eye evil eye or baja evil eye that's why this one is my evil eye after we crack the eggs
i put a bit of salt but not to the oaks to the whites
and the rest the remaining butter i'm gonna just let it go around like this
and at this point i moved the eggs to the medium heat and try to brown the corners like this i'm
not lifting the yolks to get a lot of heat i want the whites to be really crunchy as you
can see the milk in the butter started to brown and that's also incredible taste so that's it
now mahar as you can see i want to show you
this is the bottom part of the egg i want to show you how the yolk is still soft and
smooth like this and you should eat it from the pan with a bit of whites and bit of yolk
is it hot delicious perfect crunchy soft all about so good
if you like our recipes if you enjoy and if you're wondering if a please do this
please write it down that's it for this week hope to see you next week love you guys bye
you