Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Shroom's Nest
Ingredients:
4 Portobello Mushrooms
1 Cup Marinara Sauce/store-bought pizza/pasta sauce
1 Bellpepper
1 Bunch Spring Onions
2-3 cloves garlic
1 tsp dried herbs
30g goat cheese/good melting cheese of choice/vegan substitutes
20 g parmesan
2 cherry tomatoes
salt & pepper
Method: - Bake the mushrooms, stem-side up in the oven at 400F for 15 minutes.
-Saute garlic, spring onions, bell pepper in a pan with mixed herbs at medium-low heat, until softened. - align the baked mushrooms on a baking sheet, add marinara sauce, veggies, cheese, and top with a cherry tomato.
- Bake at 400F for 12 minutes.
- Serve with a dash of marinara sauce and sprinkle mixed herbs.
Crispy Noodle Bird's Nest King Prawn Spring Onion and Ginger - You CAN Do This Recipe!!!
King Prawn Spring Onions and Ginger in Crispy Noodle Bird’s Nest Recipe
This video will show you how to make the classic Chinese noodle bird's nest. And I have an almost 'no fail' technique to make sure it comes out perfect every time!
#kingprawnrecipe #crispynoodles #chinesecooking #chineserecipe #kingprawnspringonionsandginger #birdsnestnoodles
This dish is a spectacular show stopper. Visually stunning, looks technically difficult to make, and above all totally delicious.
But…it’s actually deceptively easy to make. If you follow my simple step by step guide.
Prepare to exhibit god-like cooking abilities ;)
For 2-3 people you will need:
250g large king prawns
400g of fresh or cooked medium egg noodles (make sure you dry them well before frying)
5 cloves of garlic
I thumb size piece of fresh ginger
3 stems of spring/green onions
250 ml stock (if using a stock cube use 1/2 of one)
Pinch of salt and freshly ground black pepper
1 tbsp light soy sauce
1/2 tbsp malt vinegar
2 tbsp shaoxing rice wine or dry white wine/sherry
1 tbsp of cornflour/cornstarch mixed with a little water
1 tsp sesame oil
For the marinade
1 tbsp light soy sauce
1/2 tsp soft brown sugar
1/2 tbsp tsp sesame oil
Approx 500ml of cooking oil to 'deep fry'
Links to my equipment including the carbon steel wok and knives
NutriBullet
My carbon steel wok
My non-stick wok
My Chinese ladle and chan (spatula) set
My Deep Fry Spider
My knife set
My chopping board
My Pressure King Pro
Lee Kum Kee Premium Light Soy Sauce
Lee Kum Kee Premium Dark Soy Sauce
Rice
Camera
Tripod
Microphone
Lighting
0:00 Intro
0:20 Why you should make this dish
0:40 The main ingredients
1:00 Fresh or dry egg noodles
1:25 Preparing the aromatics
2:29 Marinating the king prawns
3:06 Making the noodle nests
4:50 How to fry the noodle nests
6:46 Stir frying the king prawns
9:42 Playing up
10:31 How it turned out
13:02 Side dish side note
13:36 Wrapping up
It's so delicious that I make this almost every weekend! A simple broccoli recipe
It's so delicious that I make this almost every weekend! A simple broccoli recipe
Ingredients and recipe:
250g broccoli
Hot water
Soak for 5 minutes
Drain the water after 5 minutes
Chop the broccoli into small pieces
Add to a bowl
3 eggs
Salt
Black pepper
Whisk the eggs with a fork
Pour on the broccoli
20g green onion
Chop
Add to the broccoli
Dice 1/2 onion
20g mozzarella cheese (optional)
Salt & black pepper
Mix well
Medium heat
olive oil
Pour into the frying pan
Spread evenly
Fry for 3-5 minutes
Flip over with a plate
Fry for another 2 minutes
Add some olive oil
Done!
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