Welcome to Basics with Babish, where we're taking a look at eggs, something that confounds both newcomers to the kitchen and seasoned chefs alike. But we're going to explore a couple of different techniques that are gonna make this breakfast mainstay a whole lot easier.

First up, let's talk about making a sunny-side up egg. Now, if you use a biscuit cutter, you can get a perfectly round egg, perfect for sandwiches and really fussy people. This is totally optional either way, but it does make the egg a bit more uniform in shape. To start, we're cracking an egg into a skillet over medium-high heat with some butter melted until foaming. Once you start seeing the whites set up, you can reduce the heat a little bit. We want this to cook pretty fast so that the egg yolk stays nice and runny.

Now, I'm using a T-fal Professional Series pan, which is just a really great pan that barely needs butter because the eggs slide right off. If you cook the egg over higher heat, you'll get a really nice crispy bottom, but this takes a little bit more practice because the yolk will overcook more quickly. So, with a sunny-side up egg, we're aiming for a cooked egg yolk that's still nice and runny in the center.

Moving on to scrambled eggs, everybody likes theirs a certain way, and I like mine the Gordon Ramsay way - which is absurdly soft to the point of almost being a custard with goat cheese and chives. To start, we're using a lot of butter - two tablespoons, actually. Then we're beating 2 to 3 eggs, depending on how big you want your scrambled eggs to be. We're going to drop these in just as the butter starts to foam, but not too fast. We don't want this to cook too quickly.

We're keeping these eggs moving using a fork or a rubber spatula - we want to keep the eggs moving because we don't want any large curds to form. Once the eggs start setting up a little bit, it's time to add our goat cheese and chives. We're going to keep the heat nice and low and remove it from the heat when they're just set. Season with salt and freshly ground pepper, add a few tablespoons of goat cheese and stir until creamy.

Now, we're not done yet - we still need to plate up these scrambled eggs. I like to serve them with some toasted bread or maybe some hash browns on the side. And that's it! With a little bit of practice, you should be able to make really fluffy and delicious scrambled eggs at home.

Designing My New Website with Squarespace

One of my favorite things about living in Los Angeles is being surrounded by creative people, many of whom have websites of their own. But I've never really had the time or inclination to build a website myself - that was, until now. Recently, I started working on designing my new website with Squarespace.

Squarespace has this really intuitive easy-to-use platform that made it super easy even for someone like me who's never done web design ever. They have templates, which are just pre-designed layouts that you can use as a starting point for your own site. And, of course, they also offer domain registration - so you can get your very own custom domain name.

But what really sold me on Squarespace was their customer service. I mean, these guys are responsive and helpful - they got back to me with answers to all my questions in no time. They're also really good at making it easy to customize your site, even if you don't have any experience with web design.

When designing my new website with Squarespace, I was really happy with the way mine came out. The templates are so versatile and customizable - I was able to pick out a layout that suited my style perfectly. And, of course, having a custom domain name just added an extra layer of professionalism to my site.

If you want to try building your own website with Squarespace for yourself, you can start your free trial today at squarespace.com and enter offer code babish to get 10% off your first purchase. Trust me - it's worth it!

Eggs Part 2: Eggs Benedict and Scotch Eggs

That's all for now - we'll be back with Eggs part 2 in our next post, where we'll be taking a look at some more advanced preparations like Eggs Benedict and Scotch eggs.

In the meantime, I hope you're inspired to get cooking! Remember, practice makes perfect when it comes to making eggs. Don't be discouraged if they don't turn out right at first - just keep trying until you get the hang of it. And if you want to cook along with me on Twitch, all of my past live streams have been re-uploaded to YouTube - so check them out and join in on the fun! Have a great day, and happy cooking!

"WEBVTTKind: captionsLanguage: enHey guys welcome back to basics with Babish where this weekWe're taking a look at eggs, something that confounds both newcomers to the kitchen and seasoned chefs alike.But we're going to explore a couple of different techniques that are gonna make this breakfast mainstay a whole lot easierLet's get down to basicsBasics with Babish and the all-new basicswithbabish.com are brought to you by SquarespaceHead there now to checkout recipes from the show, kitchen equipment lists, my personal blog posts, and more. Get 10% off your firstSquarespace order with offer code babish whether you need a domain website or online store, make your next move with SquarespaceAlright guys so today. We're taking a look at some of the more basic egg preparationsLet's start with a sunny-side up egg, and if you use a biscuit cutterYou can get a perfectly round egg, perfect for sandwiches and really fussy people. This is totally optional either wayWe're cracking an egg into a skillet over medium-high heatWith some butter melted until foaming once you start seeing the whites set upYou can reduce the heat a little but generally we want this to cook pretty fast so the egg yolk stays nice and runny.This pan the t-fal Professional Series is great for making eggs. I am not sponsored by t-falIt's just a really great pan you barely need butter because the eggs slide right offNow if you cook the egg over higher heat you'll get a really nice crispy bottomBut this takes a little bit more practice because the yolk will overcook more quicklyso that's how you make a basic sunny-side up eggNow as far as scrambling eggs everybody likes theirs a certain way,I like mine the Gordon Ramsay wayWhich is absurdly soft to the point of almost being a custard with goat cheese and chives.Like most great eggs, this is starting with a lot of butterI'm doing two tablespoons of butter, 2 to 3 eggs beatenAnd we're gonna drop these in just as the butter starts to foam, we don't want this to cook too fastThese are gonna cook them absurdly slow, but just stick with it the payoff here is hugeSo I've added the eggs to the butter and I'm going to keep them moving using a fork or a rubber spatulaWe want to keep the eggs moving because we don't want any large curds to form.Once the eggs start setting up a little bitIt's time to add our goat cheese and chivesKeep the heat nice and low and remove it from the heat like this any time you're not keeping the eggs movingSeason with salt and freshly ground pepper add a few tablespoons of goat cheese and stir until creamythen it's time to dump this on top of a slice of our favorite toasted toastI like a nice thick slice of sourdough.Garnish with a chive if desired and get ready to turn a one-night stand into a long term relationshipSo that covers fussy brunchy eggsWhat about a good old-fashioned diner style American omelet?Now you can obviously pick any fillings you wantI'm going for a sort of mushroom spinach Swiss kind of vibeSimply sauteing the mushrooms first until they've given up all their liquid adding spinachSauteing for an additional couple minutes and seasoning to taste with salt and pepperSet that stuff aside wipe out your pan, and it's time to get cracking on those eggsI'm sorry.Into a tablespoon of filming butterwe are dumping three beaten eggs and immediately moving them aroundThis creates a smaller curd. The curd of an American omelet isobviously bigger than the scrambled eggs we were doing earlierBut smaller curds equal more tender eggsonce they just start to set up give them a good shake until they evenly coat the bottom of the panHit them with whatever cheese you're using, I'm gonna use some Gruyere andnestle the fillings on one side of the omelette. Now this is all being done over medium-high heatSo we get a little bit of that browning on the exterior of the omeletteI like to plate mine up with a little bit of extra cheeseYou'll notice that I'm shredding my cheese very very finely. This is gonna helpit melt faster and more evenly. Season as necessary with a little bit of freshly ground pepper and dig in.The texture we're looking for is a slightly dry almost crispy outside with a creamy but not runny interiorAnd now let's look at an entirely different kind of omelet, the French omeletteYou'll notice that I'm using a smaller pan hereThis is a 9-inch omelet panBut I'm still using three eggs because this guy is gonna be quite a lot thicker than the American omeletteWe're melting a tablespoon and a half of butter in the pan before adding our eggsOver a medium heat because we want these to set up quickly but not brownAnd just like the scrambled eggs from before we are keeping these eggs moving.We want as small a curd as possible before we let it set upStart saving your plastic cutlery from takeout because you're gonna want to use a plastic fork on your nonstick panOtherwise you are going to scar it up real bad. Once we start seeing the edges of the omelette solidifyWe're going to slowly fold it over onto itself using the fork or a small rubber spatulaWe're essentially trying to roll the egg here into a sort of eggy cigarWe are then inverting the omelette seam side down onto a plate hit it with some salt and peppermaybe someChives if you're feeling bad and bougie and it's time to cut this guy open to make sure that we did our job rightWe want the exterior to be just set and the interior to be soft and custardy like this,but again not runny if you've got liquid pouring out try againAnd don't get discouraged eggs take some practicewhen you're first starting to learn to make eggs don't walk away from themchoose relatively easy preparations and try try againSo I just want to talk a little bit about designing my new website with SquarespaceThey have this really intuitive easy-to-use platform that made it super easy even forsomebody like me who's never done web design ever. They have templates they do domainsThey have really good customer service it's really an all-in-one one-stop shop for building a really slick web siteAnd I was really happy with the way mine came out. If you want to try it for yourselfYou can start your free trial today at squarespace.com and enter offer code babish to get 10% off your first purchaseThis has been Eggs part 1 keep an eye out for Eggs part 2where we'll be taking a look at some more advanced preparations like Eggs Benedict and Scotch eggsI will see you guys next week for the live stream on Twitchall of my past live streams have been re uploaded to YouTubeIn case you missed them, and you want to cook along and you knowHave a great day. Go make some breakfast\n"