Food & Wine editor and author of 'Mastering My Mistakes,' Dana Cowin, teams up with superchef David Chang to perfect eggs.
There's so many things you can make with eggs. And one of my favorite things to make because it's always amazing, it's like magic whenever you make a hollandaise, which is obviously an egg sauce, is chawanmushi. Do you guys know what chawanmushi is? It's like a Japanese custard that you get in Japanese restaurant and it's It's usually made with dashi and eggs, and over the years we've found the perfect ratio of eggs to liquid. And first things first, I wanna show you guys how to make dashi, which is really important. You don't need kombu necessarily, depending on what you're doing, but we're gonna do this which is fermented petrified bonito fish that's been smoked and preserved. So have you made dachi before? I've never made dachi. Okay. Have you made tea before? I have made tea before. So you don't boil tea though? No, I don't. But I will tell you, so I saw this recipe. You know, I always tried to cook the recipes before so I know how I'm going to fail before I go on stage with the chef. And I was like, wow, I'm not gonna start this from scratch. I started with the dachi powder. How do you feel about dachi powder? I love dasha powder, which is this. See my mom, Just like me. Yes. Both my mom's use this. Which is essentially like a, you just add water and you have something really delicious. We could use that, as well, but I just wanted to show you how to do both. It's very simple. And you don't boil it. You sort of bring the water to boil and then you just let it steep in there like a tea for like five minutes. It's contrary to how you might read in a lot of cookbooks. So. And then are we done with the dashi? Yeah. Pretty much. Is that easy? Pretty much. Wow. So where are you gonna buy the dried banana flakes are they everywhere? Are they like only at specialty shops or? Specialty shops but I know whole food sells them as well. Good. So you want to be you know pretty generous with using that. And just strain it out. Now, while I'm making this, can you crack seven eggs and put it in there please? Okay, can I just tell you, cracking eggs is not pretty when I do it. I will do it. I was taught by Jacques Pepin you always crack on a hard surface, which sounds really good but. Yeah that was fun. [LAUGH] Cuz they tell you not to crack it on the side of the bowl but I kind of like cracking it on the side of the bowl better. And then the people who I really love. Dave can you do a one handed crack? I, I will. My these are my gentle. No. They're not gentle. I can I guess. Let's watch the one handed crack Yeah, that's the best. I really like that. [APPLAUSE] So, to season this you want a little bit of sweetness. So that's why you had Japanese rice wine and some salt and soy. I'm gonna add some salt. I believe we have some rice, sweetened rice wine. Add that. I'm glad you gave me something to do. Well, I need help because we have a lot of dishes to go through. [LAUGHTER] I mean, okay. Do you want me to do anything with those eggs? Let's Do this. [BLANK_AUDIO] Have you tempered eggs before? No. All right so have you guys ever tempered eggs before? No. What happens if you don't? Does anyone know? [NOISE] So I'm gonna try to do this without tempering it and not scrambling it. [LAUGH] Why? Why do we temper them? All right. Okay. Alright. Let's beat some of those eggs. Okay. Some? They're all together. Oh, seven. Excuse me. You're right. Okay. Beat all the eggs. I'm going to beat the eggs. You're already making a mistake. [LAUGHTER] That's to be expected. What am I doing? With a [UNKNOWN], this whips air into your eggs. It's fantastic. You could have told me before I put it in there. Well I wanted to see what you were gonna do. [LAUGH] So, you're making a custard so you want it to be a little bit dense. Air bubbles are your worst enemy on this. So, be very gentle. You mean that thing I took out of the bowl was what I'm supposed to use. Correct. I knew there was something tricky, Dave. Oh, cool. Does this work for other things? Basically any custards, ice creams, too, anything that you're going to bake. Basically, you don't want air bubbles in it. You want it to be as clean as possible. That's so cool. So, I'm going to add just a little bit of the liquid And. And then stir. So like, what is the definition of tempering eggs? Like I know you need to do it so they don't scramble, but like. It's basically getting both so that they're the same temperature. Okay. Obviously eggs that are a certain temperature will curdle. We don't want that to happen. I'm feeling really good about this now. Sounds good. So the magic ratio is one quart of liquid to seven eggs. About, depending on the size of the eggs. Can I stop now? Yes you can. And how do you think you test the seasoning on this? You don't taste it cause their raw. But, I do. [LAUGHTER] I think we need to add some salt. Okay. Oh this is the chef's version. Is that a pinch Dave? Pinch? What do you guys say? That looks like it's a handful. It's like three tablespoons. All right well let's put these together. What do you want in your custard? I want crab please. Oh perfect. Cuz it's right here. [LAUGH] [SOUND] So you want it to be obviously finish [UNKNOWN] cuz you can't put salt into a cooked product. So, off the taste as you go, raw yolk, raw eggs like it's fine. That's it. If we made a [UNKNOWN] salad dressing would still be raw egg, I don't really, I'm not that concern about if you get your eggs in the right way. But. Maybe some of this? Okay. So we wanna put it on the bottom, it's gonna float? On the bottom. It won't float. It'll stay on the bottom, maybe some cashews? Nice, is that traditional? What would it be traditionally in a [UNKNOWN]? Traditionally you might see a ginkgo nut. Okay. And maybe some shrimp or some type of seafood, so this isn't Too far fetched. Okay, it's not too changified. [LAUGH] Not too changified. And we have our seasoned egg batter. [BLANK_AUDIO] Can you finish that off? I can. So about one ladle per cup. And then we're gonna put in a [UNKNOWN] and steam it. Right. And then. Okay do you want to tell everyone what a [FOREIGN] is? [FOREIGN] means a double boiler. > Yeah you fancy French trained chef. Yeah you ask me to say anything else in French and I won't be able to do it. But we're gonna put it there and it'll probably take about 14, 12 to 14 minutes. I think this is an amazing thing to cook because you can do it the night before and have it for breakfast. You can have a dinner party at night and do it for afternoon and it will hold And it's something you can serve room temp. It's just my kind of cooking, make up, do all the work ahead of time. Yeah. It's also has really beautiful silky texture and it has a lot of flavor from that dashi and then it has something crunchy from the nut. And then yeah, something well seafoody because we have a crab. So Oh, yes. See, I'm the kitchen disaster right now. [LAUGH] We need to seal these. Oh, individually? Yeah. You can't put it just on top? [BLANK_AUDIO] Here, I'll do that, cuz that's low quality labor. [LAUGH] You can move on. Okay, We have some dashi, and let's get through some egg dishes so we can- You can feel good about yourself? Really feel good about myself, yes. [BLANK_AUDIO] I love making fritada. It's something that I actually make at home. You never cook at home, Dave. You don't even have a kitchen! This is true. Up until recently I had two plates Two forks, two spoons, rarely cooked at home, but the one thing I would always make at home are eggs. Okay. And I don't have a Teflon pan at home, I always have these stainless steel. I have a ton of All-Clad's at home cuz I love them. I don't think you need Teflon necessarily, you don't need a non-stick. If you have the temperature right With eggs you can do a lot just in a stainless steel. If you have a block steel at home, that's even better. Cast iron, that would work great. So, I learned this at one of the first restaurants I worked in, to make a family meal, because eggs and sort of leftovers from family meals You have to repurpose it for another thing. So this is a great way to get rid of scraps at your home. And almost always it turns out to be something delicious. Almost always. Almost always [LAUGH] so we'll see. I'm gonna add some olive oil. A lot. A lot. So why aren't you doing butter? I will add butter later [LAUGH] Potato. Cool with potato. What else do you want in there? What else do we got? Looks like we have some corn. I feel good about corn. Do you guys, do you make fritattas at home? I'm a failure at fritattas so it's really good we're doing this together. Yeah I'm gonna let you put that in because he has like, stainless steel fingers. asbestos lined. Asbestos lined. There. Oops. Oh Turns on. So problems with frittatas? Does anybody else have problems with their frittatas? You guys. Am I the only one? What is this? I see no hands for frittata problems. I will share my personal frittata problems. Number one I was making a frittata And I definitely didn't start it this way. I started the eggs in the pan. And I was moving the eggs to the center of the pan, and essentially my pan was too hot, so they scrambled instead of setting. That was a problem. And another problem I had, cuz I have a frittata in my book, was that I I sort of half set the eggs and then I put them in the oven. And I was entertaining some friends, and it was, we had this little farm house upstate. So we don't actually have a lot of food there because we're only there a couple days a week. Hold out the vertat, it is so beautiful, it is puffy, it is brown, it is a triumph. Two minutes later, the eggs go down, it flattens out. It's still looking pretty darn good if you ask me. And I cut into it and it's a sponge! Nobody's had that problem? No. Anyway, that's obviously why you're here because you don't have my problems. They're incredulous that you even told that story Isn't it horrible. And so I looked at my husband and I'm like, "What can we do? We are so out of eggs." And I ended up-- I think they ended up having cereal. Oh that's a fourth way to crack an egg! [CROSSTALK] Oh yeah, I just go egg to egg. Egg to egg. Does anyone know the secret, I mean, when you get a shell in there, what do you do? [INAUDIBLE] Use the shell. These guys know. What? Yeah! Wait, wait., you- It's going back home. That's how I like to think about it. [LAUGH] I'll show you. I'll give you an example. So let just say this was in here which happens all the time. [BLANK_AUDIO] If you use a shell, it will come back in. Really? Yeah. Why? It's attracted to itself? It's attracted to itself. Yeah, it It knows his lost family. That's probably the best tip you guys are gonna hear all day from him. Yeah. [APPLAUSE] Okay Dave you're cooking and not talking cuz I'm talking. So basically you totally ignored me which is par for the course and you put broccoli in here which I was actually trying to avoid But that's okay. Why you don't like broccoli? I'm not a broccoli fan. Come on. But you like. You're gonna like this broccoli. I am cuz. Okay right cuz you're my son I like anything you do. Yes. So he's cooked some vegetables in oil obviously And then you like, smash the eggs together as if you were like smashing heads and broke some eggs. [LAUGH] And then but inside here. Some cheese it's like [CROSSTALK] I just chopped it very roughly cuz I what like in a patata the pockets of texture, right that's why I put this in because I want some caramalisation in the vegetables. You could have just added a lot of that cooked stuff in here. But I like frittatas to have a variety of stuff, obviously. But textures, whether it's corn, onions, the potatoes are gonna get really soft and crunchy. And I'm putting pockets of cheese in there, so when it melts it stays stuck in the frittata. Okay, but why did you mix it with the egg? Like you could have mixed the eggs, then you could have put the cheese in, is there a method here? Kitchen disaster right here. [LAUGH] It would have been easier if I added the cheese after the fact. Just so you know, I pointed out a mistake, just so you know. [LAUGH] All right, you're just pouring it over pouring it over. But isn't there an alternate method? Like you put the eggs in and then put the stuff. You know I don't like that method because it just gets stuck to the -- it really gets stuck like the story you just told that's what happens. See. And you want to cook it from the bottom Once it starts to get sort of color, and it starts to separate from the sides, we're gonna pop it in the oven. Oh, Hugh Addison, he's here. Hugh says that the oven is death to eggs. What would say to that? Well, obviously, do you trust a Canadian that lives in Georgia? [LAUGH] Really? [SOUND] [APPLAUSE] That's ridiculous. Okay. [LAUGH] I'm gonna have to tell them that. So, you're actually cooking your eggs on high which I thought was my biggest fail, but apparently not. So you're eggs are not gonna burn, Dave? You're gonna get color on it. Okay. And do you- But you see, it's not sticking to the sides cuz it's all about the right amount of heat. Hot, it's hot. Hot. It's hot. I also think it's really interesting, you scrambled your eggs with a spoon, who does that? [LAUGH] Does anyone scramble their eggs with a spoon? Someone that didn't watch [UNKNOWN] cook. [LAUGH] Okay. So it's gonna pull away from the sides. It will pull away from the sides and then. Why would you do that? Was it gonna be too smashy in the middle and? Well no, cuz it's just like we're gonna cook it pretty hard. Okay. So it sort to sets. Okay. And then we're gonna cook it pretty slow. Hard and slow. Like a pie. Hard and slow. Okay. All right. So you guys see that? Are you guys familiar with this? I'm gonna put it away for. Few minutes. I'm gonna put this in a 425 degree oven. If you have a convection at home it's gonna make it rise so I put it on convection bake. And it's really pretty. Because we're at altitude I always find that you have to increase the temperature. So Dave, were you Do you have a? For this you see there? It definitely looks done, but it's not gonna be done for like another ten minutes or so. So it looks like one of them I didn't stretch the Saran really tight. Does that matter? Well, in a restaurant it will, here it doesn't matter so much. [LAUGH] [LAUGH] But all the people at home, they wanna do it right. Stretch it like a facelift and you're good. [LAUGH] It's true. So one of the things I did recently for Lucky Peach. A magazine was to make a romlet. His magazine, his magazine Lucky Peach. Has anyone read it? It's awesome. [APPLAUSE] It's great you. You self effacing thing. It's really the greatest magazine aside from mine. Obviously. And I made a romlet and [LAUGH] The name I think is sort of not necessarily true because we're not using any ramen noodles, but- Then why are you calling it a ramelette? You guys are all familiar with instant ramen? Yeah. Are you familiar with this thing that come inside it? Yeah. So growing up I would literally put that on everything. It's a delicious, it's a delicious seasoning. This is essentially MSG. I don't think this has MSG in it. I just thought it was so chemical I should stay away from it like it was gonna turn me green if I ate that. I'm gonna use this instead of salt. Okay. And since it's like 59 cents a pack it's actually like the 59 cent- Pretty cheap. Salt. It's pretty good. [NOISE] This is okay if you want to use a fork. Yeah. I think a fork works better to aerate than a little whisk. Okay. Or even a spoon like but I like to cook with a fork in general And I'm gonna taste this. Little bit more Lettuce? Oh. I think it's a fun way of using some of the stuff you have in your house that you don't normally get to cook with. So what else would you do with those little packets? Cause they are like big flavor bombs, right? They are. Its essentially like a Like a ramen bullion cube. Yeah. Bring back the bullion cube. That's an amazing thing, a little cube makes the most amazing amount of flavor. Yeah. So it's essentially ramen broth that's been dehydrated and turned into powder form, so we're not gonna add any water, we're gonna use a liquid, the water that's naturally in the egg to sort of Bring out that soup flavor without adding anything extra. If we did we'd have a custard base, but you know. The key to this is a really good pan, to making omelet. I didn't understand what a French omelet was until I went to cooking school. Huh. I always thought that omelets were the ones that Like in a half moon shape. Yeah. Do you guys know what I'm talking about, everyone? Yes. And I had to get yelled at from my chef instructor because he's like those are not omelets. I was like that's an omelette. That's sure. The French omelette is something that's completely different. It's like a little tight little football of egg. Hopefully we'll be able to do it correctly today, and sort of bastardize it by using Ramen seasoning. I mean, the thing is. How many people have had French omelets? You know, they're really pale. They're a little watery. They're sort of folded on themselves. I'm not a fan of a French omelet really. Really? Yeah. Really. Yeah, really. I like the diner omelet. Like the diner. Get a hammer. Those eggs are just totally destroyed. I know. Then I destroy them more because I use like siracha. Anyway, okay, so what's this? Fine, I will hammer this for you. No, no, no, I want to make it the French way. You know there's a lot of, it used to be, I don't know if it's still true, you can tell me. That when chefs applied for jobs with other chefs they had to cook for them of course, and one of the things that they had to make was a perfect French omelet. Is that still true today? At Co, we still try to get our cooks to make an omelet. Really? Because I think it tells you volumes about the cook. Okay what's it gonna tell you? Oh, maybe I should try to do it and you could learn about me, Dave. It's better than knowing my birthday. If somebody breaks the egg like so And they're very careful about it, not like what I just did. And they're like trying to get everything out. Make you feel good or bad? Makes you feel good. Yeah. That they're not wasteful. You know, you can tell a lot that a cook's probably gonna care about. If he's caring about the stuff that no-one cares about. They're gonna make an omelet pretty good. But more importantly, it tells you a lot about the cook. And then, if they added butter- Yes? Like I'm trying to do right now, like [CROSSTALK] [LAUGH] freeze butter, I'm gonna add that to my mixture. And, just generally- Wait. Why did you freeze the butter? So like we had yeah. But little cubes of butter in the freezer. Because, again I want, as it cooks I want like pockets of that butter to melt. So it gives that flavor, and also helps it be nonstick as well. You also seem to put a lot of butter in that pan. I also put a lot of butter in this pan and I'm gonna take a little bit out. [LAUGH] Just a little bit. Where did I put that spatula? There you go. Okay. So I got three eggs on medium high heat with what looks like blocks of cheese. [BLANK_AUDIO] And it's It's a very small pan. It is a small pan. Is it a small pan, and is it the right size? It's the right size. About this size, I think a three egg omelet is about what you want. Maybe even two is better. And the temperature is relatively high. [BLANK_AUDIO] But how's it gonna be pale if the temperature's so high? Well, that's the thing. I'm constantly basically letting it cook and then vigorously ripping it all up and shaking, shaking, shaking. See, this is the thing. When I make an omelette At like I let it sit. I have a very mellow relationship with the eggs in the pan but watching Dave and watching him practice cuz I love Dave practice his omelet. He like he was involved with this omelet every second like it was not. Oh yeah you can't. A relaxing situation. This is not relaxing at all. Let me assure you. No. [LAUGH] [BLANK_AUDIO] Thank you. [BLANK_AUDIO] So it's just constant movement, and, [BLANK_AUDIO] That's why you sort of want it high heat, because It's gonna cook it fast. Yeah. And then I'm gonna be able to like incorporate it back into all of the egg that's still raw. And in French they sort of call it, I don't wanna butcher it, it's called Bavarus. So you want it like runny. Yeah. And it almost tastes like cheese but it's not. But the butter is not really melting. How much butter did you put in the omelet? Probably half, maybe. I don't know. A lot? [LAUGH] Was it a lot? Table spoon but don't worry about it. [LAUGH]. Okay, so we have it and once it's sort of like set, you know, you still want it to be like, you don't want And I can't show you that but you don't want it to look cooked and brown- It looks brown. But it's not. No I mean it only looks brown actually cuz you put the ramen topping. But like you want it to still look like a golden yellow possible. [BLANK_AUDIO] He's having a hard time and are we enjoying that? [LAUGH] I'm nervous guys, jeez. [BLANK_AUDIO] Needs more time. [BLANK_AUDIO] Are you guys watching this? I'm feeling so good about my omelette skill right now. [LAUGH] [LAUGH] Laugh it up, laugh it up. [LAUGH] So, All right, I love this. He hits the pan to make it flip. Is it gonna flip? I'm trying to make it flip. Is the inside going to cook with residual heat when you get it on the plate, or is it just gonna be one messy, wet omelette? You wanna put it on a hot plate. You want it on maybe like 200 degree [BLANK_AUDIO] [APPLAUSE] Okay. Sort of worked out. They're competing with us so I think you have to keep going. [APPLAUSE] [APPLAUSE] Put a couple of. [LAUGH] And then apparently because there wasn't enough butter in the pan, and you didn't put enough butter in the omelet you need to rub the top with butter. Yeah of course. Cuz it makes it look sexy. [LAUGH] So. We're gonna put a scrambled egg inside an omelette. Which is a very Frenchy thing I learned working for Daniel Boulud. The great French chef in New York. But it's already wet and scrambled inside the omelette. I know But are you gonna unroll it now? No. We're gonna take a knife and we're gonna cut it down the center. Okay, I'm sorry, but that's really cool. And then, we're gonna scramble So I'm trying to show you as many techniques as possible. And it's all gonna be layered on top of each other. It's great. Can we do a fried egg on top of the scrambled egg? [LAUGH] Okay, I'm in. That's good. So same thing with the scrambled egg that I like, it's just constant movement in the pan. [BLANK_AUDIO] This is not how you cook eggs at home. No that's actually not how I cook eggs at home because I'm kind of a lazy cook which is like the central proposition of my cook book. I'm a totally lazy cook and I like scramble the eggs and, sorry, I mix the eggs, and then I let them sit for awhile, you know, and hang out. And I pull them to the center. And I let it. I let the raw egg flow over the cooked egg. And then when it's cooked, I put it in the middle. More raw egg flows to the outside. But you know, honestly, that's probably not actually a scrambled egg, that's something else. You know, I don't even know. It sounds very complicated. [LAUGH] I don't know who taught me that. I think no one. That's the problem, so I have this problem which is that I have very bad instincts in cooking. And it seems like I should have excellent instinct because I've learned so much, but I've learned just enough To misapply stuff, so I learned things, can you cook that some more? No, no, no, no, this is where you want it. You guys think that I'm insane, I know I'm insane, but this is actually where you want it. Because there's carryover cooking still, and this is where people at home always hammer their food. Cuz they don't realize that things are continuing to cook, this It's still a hot pan, okay? And eggs are so delicate. But we are about to take it out of your hot pan. Yes. But, I'm not. I'm gonna just like fold it over. So it's like, it's beautiful. Okay, that's beautiful. You know, so Is that beautiful? Yes! [APPLAUSE] [APPLAUSE] Does it need any salt? It doesn't need salt. Cuz its got a lot of [UNKNOWN] sodium. Oh, doesn't salt. Okay. Alright, it looks like a, what's it look like? [APPLAUSE] It looks like a Frankenstein. It doesn't look- But now we're gonna put it. Does everybody know that Everything is better with a fried egg on top, right we know that. Is anyone have an Instagram account? All right, fried eggs it is. Fried eggs it is okay. [BLANK_AUDIO] How do you like your fried egg? Sunny side up? Sunny side up. [CROSSTALK] You feel that when you order at a restaurants like, diners they get it right? Or they had you like a really runny. I love the, it's very important how I feel about those. I like the yellow runny and the white cooked the same way I like my self boiled eggs. It's very hot. Okay it's hot. [BLANK_AUDIO] You don't need to do that Dave, oops. [BLANK_AUDIO] The reveal. I think that these are done. Yeah. So sometimes in that bad instincts category like you need to know if something's actually done, like I look at this and it's really wobbly. So I feel like, that's not done but Dave says it is. Yeah, it's done. It's perfect. It's perfect, okay. Because he put a knife in and it came out totally clean. You guys can see this, so, it's soupy, and custardy. That is beautiful. [BLANK_AUDIO] Hot. [LAUGH] Did you see the hot air coming out of his mouth? Oh my God. He's breathing [UNKNOWN]. So [UNKNOWN] is something that I had never heard of until maybe, I don't know, seven Eight years ago. Anita Low at Anisa does a really beautiful [UNKNOWN]. And then I began seeing it everywhere. I think part of our obsession with eggs, part of our obsession with Asian flavors, part of our obsession with Japanese food. So you might have come to this demo thinking you're gonna learn about Something like this. Making the perfect omelet but chow mushu would be a really great thing to try at home. Cuz as you can see it was super simple but it's really tasty. What you doing Dave? I'm having a hard time opening this up. Okay. Ooh I said Fried egg, and he said caviar. Oh, wow. This is a way to elevate it, so it's pretty- Yeah, I'll say, and make it a little more expensive too. Little bit more expensive. [LAUGH] That's really pretty. We'll use caviar again in a little bit. Great. Can I say Instagram? There you go. Nice, Dave Chang. Okay, fried egg. Do you think everybody needs to use as much butter as you do? Or could they use like a little bit less butter, and still gonna be okay? Well, I mean, I don't even, I don't know. This is just how you do it in restaurants. [LAUGH] Okay, do you want to describe, there's a couple of really fun egg facts, oh I mean there's tons of them, but how can you tell a fresh egg? When it spends Or. It's a test. it's a test. And when you peel it. When I know a fresh egg is it has a lower pH balance so the albumen is different and it won't stick to the shell as much. Ha, okay. And. How are we gonna know about pH balance? We're normal people. I don't even know what I just said. [LAUGH] [BLANK_AUDIO] I think it probably needs a spatula, do you have a flat spatula? [BLANK_AUDIO] Okay, so yeah, he just bathes the fried egg in butter. Woo-hoo! Woo-hoo! Yeah, how else are you supposed to cook eggs? I think I'm having a very Julia Child moment right now. What's the Julia Child code about butter? I can't remember, but maybe one of you could Google it? But definitely makes everything better. So are you putting the butter over that so it's tastier, so that the whites cook, why are you doing that? Yup, whites cook. This is a really bad version of a French term called arroser, which is basically just to baste it. And I'm trying to baste the egg so it cooks a little bit more evenly. And what I really wanna do is add more butter. [LAUGH] Cuz it's a little hard right now cuz the size of the pan. And actually chefs use this technique on everything. There's always tons of butter in their pans and they're always like tipping the pan Getting a spoon and putting butter on top. Yeah. Am I right? There is nothing better than brown butter. [UNKNOWN]. It's like the best thing ever. I really think it is. And we're almost there. With enough butter anything is good. Is that the truth? Okay, Juliet Child, with enough butter, anything is good. So you wouldn't like my eggs, Dave. Why not? You know why? Because I like mine to have to be cooked hard on the bottom, so that when you cut through there's a little crackly. And then there's this like softish whites but cooked. And then the yolk that just runs. Okay, okay. We'll get there. You think so? We'll get there. With all that butter? Maybe. Well we're running out of time so I wanted to just. Okay. So this sons, this seems like it's a little bit insane. What I'm trying to do. No, but I want you to put it on top of here, just because. [BLANK_AUDIO] Oh, yeah, I think that's it. [APPLAUSE] But this is another way, a great way of just eating a fried egg. Is, I saw this technique in Italy of all places, I make fun of Italy a lot, but. You do? [LAUGH] Why? Just cause a lot of my friends are Italian chefs and it's easy. It's easy. [LAUGH] I like to put a little vinegar on it, because of all the fat from the butter. Uh-huh. At least he admits it. I just. And then, still hot right? So that heat's gonna bring the prosciutto down a little bit. And. You know, just simple. This to me is the best kind of breakfast. This is amazing. And the Brits would call this- Soldiers? Soldiers. We have English muffin soldiers. You know what a soldier is? Okay, for those of you who don't, if anyone, so it's like a little finger. It's a finger soldier. Finger soldier. Finger soldier. And it's to sop up all the yolk of the egg. Okay, so I'm just gonna- Just to show where we're at with this. Oh wow! [APPLAUSE] All right, beautiful, Daytang. [APPLAUSE] What's all that white stuff there. I don't know actually. [LAUGH] That's a good question. [BLANK_AUDIO] Yeah I'm gonna have a little vote here. If you were going to Make a dish at home, would you make Mega Egg or Italian Egg? See. Oh my God, Dave. We did the whole demo for Mega Egg and Italian Egg wins. Okay, if you were going to go into a restaurant and somebody else was going to do all of the work for you, would you eat, okay, maybe without the fried egg on top. Would you eat the omelette and egg Or wait to have the Italian egg. Okay. [LAUGH] [SOUND] Oh. Ooh>> Not hurt. [BLANK_AUDIO] Kitchen mistakes. [INAUDIBLE] [LAUGH] [INAUDIBLE] I should have doubt give [INAUDIBLE] an option. Who chooses the Frittata? Clean out the fridge, [UNKNOWN]. [APPLAUSE] All right. Frittata's a little under in the center, but- That is beautiful. [APPLAUSE] Okay. We need more eggs. We need more eggs, okay. Soft boiled egg. Oh yeah. Now, do you guys know how, I like the soft boiled eggs, I won't demonstrate it today. But I like to bring up hot boiling water, obviously it's hot. [LAUGH] People like to bring up cold water to a boil. I mean there's a lot of ways to do it. I like to put the eggs in the water, bring it up to a boil, then turn the water off, in about Six minutes, depending how large the eggs are. That's it. Put it in an ice bath and peel. The soft-boiled egg, to me, is one of the great ways to eat eggs, just cuz it's so- How soft do you like it? I like it pretty runny. You do, yeah. And another trick is, in terms of peeling eggs, do it under water. It makes it so much easier. Do you have to be under water? [LAUGH] [LAUGH] No, just the egg. Can you help me out here? Can I? Yes. Oh, I'd love to. Can I show you how I peel? Yes, please. Oh, well my trick worked. I'm gonna roll them. Is that okay? Yes. Okay. Watch this! Whoa. I'm learning here too! I cracked it. [LAUGHTER] I think it actually needs to be a little more cooked too. [LAUGHTER] [LAUGH] [LAUGH] It's just too funny. Okay. Okay, are you gonna start crying now? But only with joy. [LAUGH] These are really, really soft boiled eggs. If they're not really, really soft boiled, let me just tell you, you can crack them and then roll them like this and then it peels off in one piece. [LAUGHTER] If there soft boiled as these are, you make a mess. [LAUGHTER] I cracked it as well. Okay, what's the trick? .You know how sometimes you get the little film around it, and then you've got the peel, but you've got that disgusting little gross thing. Right. What do you do? It's easier, I find to peel it underwater and then It sort of flaps over and you just pull that back as well. Okay. Well. If that made any sense. Well, the thing is I already took mine out of order and I've already cut it in half. So I think mine's destined for a different fate. Dave, so I have this egg in half. What am I gonna do to salvage my mistake? I'll show you a Okay. Show you a way. Thank you. Okay. So this is an extraordinarily easy way and a messy way to eat eggs. And I think that it's probably one of the best ways. [BLANK_AUDIO] Get some sea salt. And, [LAUGH] let's take this egg. Thanks. Cause this is like point of no return. There's nothing we can do here right? So let's do this. Oh it's a double yoker, that's a good idea. Wow. There you go. He squeezed it like a lemon. That's amazing. [BLANK_AUDIO] And the egg yolk this way is just so amazing. I feel like it's a very inexpensive way to add luxury to a dish. With caviar? Yeah. No. [LAUGH] [LAUGH] Egg yokes. Oh. It just, we wouldn't even need the caviar. I might have just put a good brown butter on this, believe it or not. [LAUGH] Yeah, cuz there's no butter harmed in the making of that dish, so. This with just some bread is also extraordinarily delicious, I think. I'd probably add some vinegar to this as well. [BLANK_AUDIO] Cuz- [CROSSTALK] And what kind of vinegar are you adding? [CROSSTALK] This is, right here, just white wine, champagne vinegar. Vinegar and eggs to me, are like a magic, or even citrus, but really vinegar cuz the [UNKNOWN] of the egg just pairs so well with each other. What else do we got? I think we're good. And I think it is time. So I just want to say thank you all for joining us. [LAUGH] Thank you Dave Chang. [APPLAUSE] [APPLAUSE] I have a book signing. You know clearly I can't cook, but I got 65 people who can to teach me. And Dave being one of them. And i'm signing at 4:30 if you wanna swing by. Thank you so much for coming, and I hope you enjoy the rest of this amazing weekend. [APPLAUSE] Thank you guys. Thank you.