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- [Agustin] Today I woke up very early to catch the first light. I turned on my grills on top of the sand dunes, only 10 kilometers away from the peninsula of Jose Ignacio. Today my breakfast has seared potatoes with arugula, burnt tomatoes, seared prosciutto, organic eggs, and avocado. While I was preparing everything for my American breakfast, some surfers arrived and got in the water right behind me. Incredible, almost like if it was planned. With the fire lit, I clean my plancha and throw olive oil to cure it. After, I throw my tomatoes, cut in half, so that they sear very fast. It's very important to find the coolest part of the plancha for the potatoes. They are cut very thinly, and once I put them on the griddle, I don't move them. At this moment, with the surfers behind me in the water, I think about California, a place where I spend six months out of the year, and this breakfast is a classic in Santa Barbara. On top of the potatoes, I cut very thin, a red onion. It flavors the potatoes, and meanwhile, they start to cook. The organic eggs go at last minute. They cook very fast, in 20 seconds they're done. One of the last steps to finish the plate is the prosciutto. I sear it very fast, for 10 seconds on each side. I finish the potatoes with fresh arugula on top, sea salt, and black pepper. - It's hard to come up with raw breakfast recipes that aren't just smoothies, which, let's face it, just aren't that appealing in the cold winter months. However, I have two breakfast recipes, one that's super quick, you can make it throughout the week, the second is just a great Sunday morning treat. So let's go make it. The most important meal of the day, raw vegan, not gross, groats. Buckwheat groats look a lot like a grain, but they're actually just an edible seed. They're high in protein. They're nut and gluten-free, and also, just like your good ol' bowl of oatmeal, they help lower your cholesterol. So first off, as you can see here, we've had our groats soaking overnight. We're just doing that to soften them up, and also, once we rinse them off, it's gonna remove a lot of the starchiness. Soaked groats, all rinsed off. So now we are just going to mix our groats with a little bit of maple syrup, some cinnamon, cinnamon's also really good for regulating your blood sugar, so it's a nice thing to have in the morning. Just a bit of salt, and lastly we're gonna add a tiny bit of stevia. I use a mixture of stevia and maple syrup, because I like the flavor of maple syrup, but I don't wanna spike my blood sugar that early in the morning especially. It's just a nice balance to use the two sweeteners together, and the maple syrup helps bind everything together. Now we're just gonna mix it all up. You just want everything nice and coated. And now we're just gonna spread it all on a Silpat sheet. You don't want it stacked up, you want it spread out so that each little individual crispy is gonna dry out. Just make sure that you're giving them a little space in between each other. It doesn't have to be perfect, but you don't want it to dry out in one big clump. So once you've got everything evenly spread out here, if you're doing it the raw way, you can put it in your dehydrator overnight and you'll have breakfast by the morning, but I really want everyone to make this recipe, so today we're just gonna pop it in the oven for an hour or two, wait 'til it's crispy, and you're done. So I've pulled my finished groats out of the oven. I've let them cool for a bit right here. Now I'm just gonna put it in my cereal bowl and eat 'em. I'm just gonna pour some of the almond milk on here. Ho, yeah. It's totally groats. Anyway, now we're gonna take it up a notch with the second version of groats. So fasten your seat belts or seat-groats. So, let's get these outta the way. We are going to start by slicing up some apple, kind of like a slim wedge. Mm-mm, yeah! That's what we'll do. Doesn't really matter, however you like them. You can use whatever apple is your favorite. I like 'em kind of tart. Different kinds of apples are nice. Vary it up a little. Also please note, I haven't cut myself once. Now that we've got our apples in here, I'm just gonna add a little bit of coconut oil, vanilla extract, a little bit of salt, and some cinnamon, and just toss it up with your hands. I'm not adding a sweetener here, because I think these guys are sweet enough just the way they are. And now we can just spread these out on a cookie sheet. I'm spreading them out on a Silpat. You can also use parchment paper, anything non-stick. Of course, you can always do it in your dehydrator. So let's just pop these in the oven for about 45 minutes to an hour. Okay, so we've got the apples baking in the oven. Now we're just gonna make a really simple cream. It's really gonna just take us from here to about here. So we're gonna start with some cashews that I've been soaking. You can just soak it for about an hour or two. Strain those and then just put 'em right into your food processor. So cashews, maple syrup, a little bit of lemon juice to give it some zip-pow, a little bit of vanilla, some salt, and some coconut oil which is gonna help it to kind of set up and be that creamy texture. I know that cashews are expensive, but this is the extra-special breakfast, this is not your everyday, so treat yourself, treat yourself every once in a while. Blend. Okay, so this looks fantastic. We are just going to pour it into this bowl to make it a little easier to assemble everything. It looks delicious. This stuff is the jam right here. And now we can just assemble everything into this cute little hipster jar. So grab some apple, once they've cooled off a bit, groats, some cream. Ho, yeah, and repeat. This feels like a workout routine. Apple, groats, head, shoulders, knees, toes. And that's it! I don't know if you noticed, but this looks delicious. Good job, Laura. This is perfect for Sunday mornings when you have a little more time, you want to impress somebody. It's delicious. I've just impressed myself with this. So, eat up. - Doesn't this seem delicious? I'm gonna show you how to make a better breakfast burrito. I absolutely love making burritos just simply because you can take a tortilla, and just stuff it with all kinds of ingredients just to make it really tasty and that much better. So today we're gonna take a really simple burrito process and just add in some pesto garlic rice, and a bunch of other ingredients just to make it that much more interesting. One pan here, nice and hot with some olive oil. So we're gonna start off just by chopping up some garlic and some red onions. Throw that into my oil here. All I wanna do here is get everything nice and soft, and just slightly caramelized and brown. We're gonna go ahead and add in our rice. Just make sure that those onions and that garlic mixes well with the rice. The last thing you want is something clumpy, so you can keep working it until you get to the consistency that you want. I'm gonna make a really just quick well in the center, and then we're gonna go ahead and add in a little bit of my red tomato pesto here. Tiny bit of salt. And then again, we mix everything together. So our rice is practically ready. Go ahead and just remove that. Place it into our bowl here. And then using that same pan, we're gonna go ahead and cook our eggs. So again, get our pan slightly hot to a medium heat, a little bit of olive oil, and then we're gonna go ahead crack in three eggs, and just give that a really quick scramble. Quickly cook those eggs, moving them around the pan quite fast. Season those with a tad bit of salt. And then once it's almost where you want it, just take it off the heat, 'cause it's gonna keep cooking in that pan. And it'll be at the perfect consistency where we want it to be. Got an avocado here. We're only gonna use one quarter. We can go ahead and cube those. Then I've got a couple of black olives here, which I'm just gonna quickly chop as well. Some nice cherry tomatoes, sliced up. And then we're gonna go ahead and grab some of my cheddar cheese and just grate that. Finally, a tad bit of feta, barely need two tablespoons. The balance of the cheddar and the feta will be really great, 'cause feta has that really nice, kind of briny, salty flavor, whereas the cheddar's just nice and creamy. All that is just gonna pair beautifully with the eggs. I have one flour tortilla here. We're gonna start off with our base, which is the rice. And with a burrito, you never really wanna kinda over pack something, 'cause it'll be a very hard time to close everything. So you can go ahead and line that up, just like if you were making a sushi roll. You wanna be on the three-fourths side of it. Then we can go ahead and start adding all our other ingredients. So some of my avos are right here. Black olives. You can use green olives as well. What I like about black olives, they have this very kinda savory, almost umami flavor, which I really, really appreciate. Some of my tomatoes. My feta cheese. Cheddar. My eggs as well. Once this is done, you can go ahead and just pinch the corners down. Flip it towards you, and then really kinda go to town and get it as tight as you can. So we just want to make sure that the sides are nice and tight, and then your burrito is nice and rolled up also. Something you can hold quite nicely just like this. A pan, nice and hot, with a little bit of olive oil again. And what we're tryin' to do here is just slowly melt that cheese that's inside, very slowly, and then just get the nice crust on it. Place your burrito on top, and this should take about two to three minutes maximum. Once one side is cooked, you can go ahead and just flip it to the other side. And then we're just gonna wait for that to cook as well, very slowly. And what I like to do is kind of cook it per side, so you get that really kind of just beautiful, geometric burrito, and at the same time it's toasted on all sides so when you cut into it, it's just gonna look really nice and pretty. All sides are gorgeously toasted. It almost looks like a perfect rectangle, which is exactly what we want it to be like. We got our plate out. Go ahead and grab our burrito. And what I'm gonna do here is just cut it in the middle, and you should have kind of like that perfect, composed sandwich. And if you make this at home, everyone will believe you when you tell them this is the better, big, breakfast burrito. - I'm gonna show you guys how to make delicious Vietnamese egg coffee. So firstly, I've brewed myself a pot of the very, very strong coffee here. And I'm just going to plunge that. Okay, so I've got my bowl. In there, I need to pop an egg yolk. I'm going to also put in there some of my condensed milk. Typically, Vietnamese coffee is really, really strong. They use a robuster bean. So the condensed milk sort of adds sweetness to the coffee, so it takes away a lot of the bitterness, so it balances out really, really well. Okay, now that that's in there, I'm going to put a tiny weensy bit of sugar. I'm going to whisk it for about two to three minutes. Now, because it is a yolk, it's not gonna fluff up like it would if you were beating egg whites. But we want it to get really thick and creamy. Perfect, so our eggs are done. They look nice, creamy, and thick. So time to assemble. I've got my coffee here, so I'm gonna fill the glass. It's nice to serve it in a clear glass so that you can see all the layers. Awesome! Leave it a little bit in here that we're gonna pour that over the top at the end. In with the egg. Ah, it looks so great. Now with our final little bit of coffee. Oh, that's a delicious Vietnamese egg coffee. - My friends, are you after a Monday to Friday breakfast that you cook yourself, it's super tasty and nourishing? Here we have the quinoa breakfast bowl. Let's get into it. First thing you're gonna do is slice off the tip of your onion. By having that base as support, it won't roll anywhere. What you wanna do is slice your onion as thin as possible, that way you get to maximize on that sweet flavor. I like to chop up my bacon last, just because it makes it easier with a knife. When it comes to actually chopping it as well, it usually comes in packets, quite stuck together, so try and loosen it up. Just get your finger in between each layer, so when you do slice it, it pulls apart much more easily. When it comes to chopping as well, the best way to do it is have a claw-like action, where you wanna have your thumb hidden behind your finger, and that way if anything's gonna chop off it's gonna be a little bit of the skin, okay, you're not gonna chop off your finger. What we're gonna do now is cook off that bacon. We're gonna do it on a low heat. It's gonna render the fat, gonna get a little saucy. No oil required on this, just because the bacon has enough fat in itself. Oh! The sizzling of bacon. Using a slotted spoon, take your bacon, and only your bacon, because you wanna use that fat to caramelize those sweet onions, and transfer the bacon to a lined plate with a paper towel. And see it's all crispy and golden and ready to have some fun. Turn the heat up to medium-high, and then get these strands of amazing onion, and pop them straight in. Ready for it, yeah. That's, yeah, okay. Oh. Level out the playing field. Getting that smokey fat among all the onion. While your onions are cooking off, you can get your fried egg sorted. Splash of oil. So we've got our onions cooking off, our fried egg doing its thing, and over here we have our quinoa, which you've already cooked and prepared, and you can do the same thing. And now that our onions are golden, it's time to add our bacon back to the pan. And if you need a little bit more time to cook them off, now's a good time. Add in your quinoa. And you could also use brown rice or wild rice if you wanted to as well, even white rice. I just love working with quinoa, 'cause then you start your day packed full of protein. And you got saltiness, the bacon, and smokiness too, the sweetness of this caramelized onions. And obviously that natural conveyor of absolute amazing flavor from the quinoa, topped off by the creaminess of the yolk. Now you're talking. Gonna bring this over here now, and we can get started on plate-up. So get your base sorted. Add in your amazing quinoa mix. So nourishing, super-long lasting. Great for energy for the whole day as well. That's it, top it off with this beautiful yolk of a sunny-side egg. Touch of green, because it just adds a vibrance likes no other. And there you have quinoa breakfast bowl, that is just causing all forms of smiles. - Every culture around the world has their own variation on toast and eggs, and this is Singapore's. It's called kaya toast. Coconut jam smeared on a toasted slice of bread, with a thick slab of salted butter, and it's served with a soft boiled egg on the side. Let me show you how to make it. So who knew you could make jam out of coconuts? Well you can and it's really, really good. I'm starting off with a little bit of white sugar for sweetness. And then we're going in with some palm sugar. The palm sugar has this beautiful nutty, toffee-like flavor. That goes in as well. And some coconut milk. Rich and delicious. And last but not least I have these guys, okay? They're called pandan leaves, and they're really popular in South Asian and Southeast Asian cooking. So I'm just gonna chop this up. And it's okay to keep them in big chunks like this 'cause we're gonna fish them out later anyways. So drop it all into the mix, and then we're gonna heat it up. So I'm just gonna let this mixture come to the simmer, and then once we have a few bubbles on the edges I'm gonna turn off the heat and let it steep, because we want all those natural oils from the pandan leaves to infuse into the coconut and sugar. All right, the mixture has come up to a simmer. At this point I'm just gonna turn off the heat and I'm gonna let it hang and the pandan's gonna infuse into the coconut and sugar. In the meantime I'm gonna whisk up my egg yolks, and that's what's gonna thicken up this jam. And you just wanna whisk them until they're broken apart but not super frothy. Mm-mm, you can smell the coconut, you can smell the pandan, that's amazing! So what I'm gonna do right now is I'm gonna fish out the pandan leaves because we don't need them any more. Now we're gonna do something called tempering. So we have the egg yolks that are at room temperature, but if I were to add them to this hot mixture they would just scramble right away, so I'm gonna whisk while I add a couple of tablespoons of this liquid. Amazing, so now this is a similar temperature to what's in the pan. I'm gonna pour this in, and we're gonna heat this up until it becomes nice and thick. So you wanna heat this on low to medium heat because this is a gentle process. Again you don't want to scramble the eggs, you just want this mixture to become nice and thick and custardy, just like a jam. So you want to continue to cook this until it coats the back of a spoon. And the way that you know is by looking at your spatula, running your finger through it. Ah, it's holding a line! When it holds a line like that, that's how you know it's ready. So we're gonna take this beautiful mixture, pour it into a jar. And the great thing about this jam is it's quite thick right now but it's gonna thicken up even more as it sits. I'm gonna let this cool to room temperature and then I'm gonna pop it in the fridge. My jam is nice and cooled, but before I get to assembling my kaya toast I'm gonna show you the traditional accompaniment, and those are soft-boiled eggs. So all I did was I boiled up some water, turned off the heat and put a whole bunch of eggs in there, covered it and let it hang out for six minutes. And then you get these beautiful soft-boiled eggs that just literally, ooh, slide right out, just like that. That's exactly what you're looking for. And then the way that we dress up the eggs is with a little bit of white pepper. And white pepper is kinda different from black pepper, it's a little more smoky. I love it, it's really tasty. And some soy sauce. All right, so I'm gonna let this hang. In the meantime let's assemble the kaya toast. I'm so excited. Two slices of toasted bread, and we're gonna take a thick schmear of the kaya jam, and look at that, it's thickened up beautifully. It's nice and glossy and thick. Yes girl, get in there. And then, as if the coconut jam wasn't enough, what they do in Singapore is they take salted, room temperature butter and they cut slabs, I'm talkin' a slab this big, and they layer it on the bread. I love Singaporean people, they're not shy to get down. Look at how much butter though. Oh my gosh. Can you imagine eating this every single day? It's really good though. Smack the top on it. Give it a cut down the middle. Oh my gosh, and check this bad boy out. That thick slap of butter in there, the kaya jam. All right let's give it a taste. Mm, mm! The salty butter contrasting with the sweet kaya jam is just something else, and then we gotta get in there with our soft boiled eggs. Mm-mm! The savory paired with the sweet, it is an insane combination. This is the classic Singaporean breakfast, kaya toast with soft-boiled eggs. You gotta make it at home. - Have you ever wondered why they call them egg rolls? Well I have taken is upon myself to put the egg in egg rolls with these Southwestern breakfast egg rolls with avocado crema. Let's get cookin', y'all. First, get my olive oil in here. In goes my onion, garlic, awesome green chili, and then I'm gonna add in a little bit of green pepper and red pepper. And mix that all around. Gonna add in my black beans, right into the pan. And this is all gonna go inside of my egg roll. And I'm gonna go ahead and salt it. Some pepper. And then I'm adding in a little bit of cumin, and then I'm gonna add in a little bit of chili power too. And while that's cooking, in a bowl, I'm gonna crack some eggs. Perfect. And then this goes into the pan with all of that other good stuff. And then, underneath this napkin I have some egg roll wrappers. They're sitting in a damp cloth. This keeps it from drying out. So you remember the egg that we whisked before we put it in the pan? And this is gonna be the egg wash that goes all around the edge of my egg roll wrapper, and that's gonna help it stick together. I'm gonna dip my finger in here, and just paint it all around the edge. Take your time. You wanna make sure that everything gets covered. Take about an 1/8th of the filling and put it right down in the center. Take some Monterey cheese, sprinkle it right over the top. Pick up that bottom piece that's towards your stomach, and you pull it tight, over the filling. Kinda press it down. And then you take your two corners, you roll it over the bottom piece, and again on that side. And then tightly, as you're holding in the filling, just roll it forward. Perfect! So this goes right into the oil. Lower it. Yes! All you're trying to do is crisp up the skin and melt the cheese, everything else is cooked. So I have a baking sheet with some paper towel. I'm just gonna drop that. See! While this is draining, I'm gonna make a dip. So this is a very easy avocado crema. Everything is going right into the blender. I'm not chopping anything, but I do have to open my avocado. So I'm gonna take a knife and just spin it all around the core. Pop out that seed. Avocado goes in. And then some lime juice. That goes right in too. Some yogurt, cilantro goes right in. I have garlic and ginger. Some salt. Pepper. And then I have some water to help thin it out. And then blend. All right. And there you have it. Smells so good. All right I'm gonna pour that into a little cup, and then dip. Mm! Oh! Southwestern breakfast egg rolls with an avocado crema, it's so good, it's out of this world. You have to try it. - Do you want a breakfast that is quicker and better than a slice of toast? Well I've got the ultimate hack for you. It's the waffle iron omelet. Looks good, tastes great. Let's get cooking. I'm gonna start with a pepper. And I'm gonna embrace my inner Frankie Cooks, my fellow Tastemaker, because he showed everyone how to chop, and it's a very good technique. So, he says you do it like a choo-choo train, and you go back and forward like that. So Frankie I hope I'm doing it right. Now once we've chopped that up, I'm gonna throw that into a bowl and you can add as much as you want. Beautiful thing about this recipe is it's so versatile. You can basically add whatever you've got. So if you wanna make it Mexican you could add chilies, you could put some salsa in there, you can do Monterey Jack cheese, whatever you've got, throw it in. Now when I'm chopping, I like to do it nice and fine, because you don't want anything too chunky going in. And just scoop it up. I'm gonna take my spring onions and I'm gonna top and tail those, 'cause we don't want those little bits. Then I'm gonna chop this nice and fine. Again, using my choo-choo train method. Throw them into your bowl. And that is kind of your fillings. That's how easy it is. I wanna add cheese because omelets are always good with cheese. And then I'm gonna do three eggs. Combine it all together. Just like that. And the final step, you need to add a little bit of seasoning. So after my favorite person ever, a little bit of Salt Bae. Throw that in. Get a little bit on there. Whisk it up. And there you go. You can't beat an omelet that you've then Salt Bae'd. Doesn't get better than that. Once that is all combined, you're gonna have your waffle iron on, and what we're gonna do is grease it up, 'cause we don't want anything to stick. So I'm gonna take a bit of butter, a pastry brush, and we're just kind of paint the inside of our waffle iron, because if you've gone through all this hard work making a delicious breakfast and then it sticks, you're gonna be really upset with yourself. So give it a little buttering. Now to make pouring easier, I'm gonna put it into a jug, 'cause we don't wanna spill anything. So just throw that in. My waffle iron is telling me it's ready to go, and it's ready for a cheeky little omelet. Ooh, a little steam! So pour this in, nice and evenly, and you can hear it sizzling already. There we go. And kind of fill that up to the top. It's bubbling away. Here we go. And then this can take about 60 seconds, about two minutes to cook, until they're fluffed up really nicely. Let it work it's magic, because you're about to have the breakfast of champions. So once you've got all this steam hitting you, and it smells delicious, we're gonna reveal, and look at that! That was the fastest omelet I've ever made. So, get a palette knife. You kinda wanna gently lift this guy up. There we go. And this one too. I'm gonna garnish it, just so it looks fancy and chefy. Put a little bit of cheese on there. Maybe that will melt while we eat it. So there you have it, you're waffle iron omelet. And the beauty of this is that if you're rubbish at making omelets like I am, and they always fall apart, you can make this in one minute, it tastes absolute delicious, and it looks so fancy, enjoy. - Most of us are super busy and tend to forget about breakfast. But don't worry, I got you. 'Cause today I'm showing you how to make an easy breakfast on the go. This is the California breakfast crunchwrap. Let me show you how to do it. Let's go ahead and start by crisping up our bacon. So here I have two strips of bacon, they go in the pan. We'll let that fat render down, and we're gonna use the fat to cook our eggs in. We're just gonna keep that flavor in every single aspect of this bite. I'm a huge fan of Taco Bell. People think because I'm a chef that I cook some fancy meal every single day, but I promise you, Taco Bell's one of my goto spots, and then this is the perfect breakfast bite. While that's going, let me go ahead and crack my eggs. I like to season my scrambled eggs after they're done cooking. If you season it now the salt will start doing some weird thing to the eggs, and it'll draw out a lot of moisture. So my bacon is done. Go ahead and and take this out. Let it sit right there, I'll get right back to you. And in the rendered bacon fat, this is where we're gonna add our eggs. Soon as they go in, start scramblin'. Soaked up all that bacon fat, mm! All right, our eggs are done. Get those in. And I only wanna lightly season, 'cause it has the bacon flavor already, so it's already a little salty. So some pepper, just a little bit of salt, nothing crazy. Now, it's time to assemble. Here I have some tortillas, and our crunch factor comes from some hash browns I've baked off, they're nice and crispy. So I'm gonna put a layer of that down, followed by some eggs. And then I'm gonna add some cheese, and that's gonna melt on the top of the hot eggs. And our bacon, gonna go ahead and crumble it up into bite-size pieces. Can you help it? I mean, every single time. All right, and then this is where our California twist comes in. We're gonna add some pico de gallo, you can make your own or use your favorite store-bought, and some guacamole, and don't worry, it's not extra. Stack that on there. All right, and this is where you have to get very handsy. Use another tortilla and press it down, and now we're gonna go ahead and start twisting our crunchwrap tortilla. You wanna make sure you get all those edges and that it's sealed up. And then we're gonna go ahead and grill this face-down, so it gets nice and crispy. While that cooks, I'm gonna enjoy my bacon. All right, let me go ahead and check to see how it's browning up. Look at that, there we go. Go ahead and crisp up the other side. These are so awesome for breakfast, just go ahead and make 'em ahead of time, and then in the morning, go ahead and grill them up and head out the door. These are great, too, 'cause they're completely customizable, if you have some black beans, throw it in there, you have some mushrooms, throw it in there. Get creative with it. Just wrap it all up in a tortilla and you're good to go. Let's see how they are at the bottom. Look at that, it's perfectly golden. All right, let's go ahead and cut into this and see what we're working with. Hear that crunch? All right. Look at that, mm, yes! You have your bacon, eggs, cheese, hash browns, guacamole, pico de gallo, what more do you want in a breakfast bite? This is so delicious. This looks amazing. This is now gonna be your new breakfast goto recipe. All right, let me go ahead and have a bite of this. I can't bear it any longer. Mm! - It's often the simple things in life that don't come out so well, so today we're gonna make scrambled eggs, the perfect way to make scrambled eggs. I know how you've been doing it, you've had your whisk, you've had your bowl, we're not using either one of these, it's not happening. How about this right here? How about we go egg directly into the pan, like this. Little bit of butter. Fire. I'm gonna say medium heat here. And the secret to the perfect scrambled eggs is movement. So you're gonna scramble them in the pan. Why would you dirty another bowl, when really this is the key to the perfect texture of scrambled eggs? They will start to, pardon this imagery, but it's the best way I can describe it, they will look like vomit at first. There's two ways to get two different textures, one is you've got fast, fast circles like this, and it's maybe small curds, and the other one is you do slower circles like this, and that's gonna give you bigger curds. And other than that, all you really need to do is make sure that you pull this off the heat sooner than you think, because the protein in the eggs hold heat, and the pan holds heat, and they're going to keep cooking. So pull it early. Okay, you can see some of the whites are starting to coagulate a little bit. The other thing about a whisk that I don't dig so much is it incorporates so much air into the egg, and air is not actually the key to making a fluffy egg. Cooking it correctly is the key to making a moist, fluffy egg. We've added no salt, we've added no cream. They're coming together. Don't be afraid to come off the heat. Start slowing that down so it doesn't run away from you, 'cause obviously once you want to go over there's no going back. Now put some salt right at the end here, just so it goes in there. Not so great to cook with it at the beginning, because it kinda draws moisture out of the egg whites, and the egg whites are pretty much 95% moisture. So if you put them at the end or after you've cooked them, that's the way to go. Just gonna give you a slightly better texture. And I mean look at the texture is sort of bizarre, but it's very, very creamy. We're 95% of the way there. That, that is the perfect scrambled egg. That's it. Runny, gooey, soft. All right, maybe just a little bit of chive. And that's it, I mean, you would think that I added cream, or milk, it even looks like I put cheese, and I did not. So the key to the perfect scrambled egg is being attentive, constantly stirring it, and pulling it early. These are better than anyone's you've ever had before. What did we do differently, everything!

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