The 3 Breakfast Techniques Every Chef Should Learn

Summary

This video takes viewers on a culinary journey exploring three levels of mastering eggs on toast. Starting with beginner-friendly folded eggs, it demonstrates a simple technique for tender, visually appealing eggs. The intermediate level introduces the indulgent 'egg in a hole' with buttery, golden Brios toast and caramelized bacon. Finally, the advanced level showcases a Michelin-inspired French dish, Chaua Dof with Brios batons, featuring a delicate, spiced egg yolk with cream and elegant garnishes. Alongside step-by-step instructions, the host shares tips on seasoning, presentation, and flavor pairings, making this a blend of approachable home cooking and high-end gastronomy, perfect for aspiring chefs of all levels.

Takeaways

• 🍳 Eggs on toast is a versatile dish enjoyed worldwide, from home kitchens to high-end brunch spots.
• 🥚 The video demonstrates three levels of culinary mastery: beginner (folded eggs), intermediate (egg in a hole/fondant toast), and advanced (Michelin-level Chaua D with Brios batons).
• 👩‍🍳 Folded eggs (level 1) involve gently folding seasoned eggs into a rose shape, using a spoon to minimize air and create a tender texture.
• 🧈 Butter and a touch of oil enhance flavor in folded eggs, and careful heat control ensures proper cooking without scrambling.
• 🍞 Fondant toast or egg in a hole (level 2) uses thick brioche slices, lightly toasted, with eggs cooked low and slow, often garnished with candy bacon and herbs.
• 🇫🇷 Advanced-level eggs involve a French-inspired dish with a warm, runny egg yolk, seasoned double cream, and brioche batons, offering a luxurious, refined flavor.
• 🔥 Cooking techniques vary per level: folding for beginners, low-heat poaching for intermediate, and precise yolk handling and cream whisking for advanced.
• 🌿 Garnishes like chives, pepper, flaky salt, and subtle maple syrup enhance flavor and presentation at higher levels.
• 👨‍🍳 The creator emphasizes experimenting and enjoying the process, noting personal favorites and encouraging trying advanced techniques for skill development.
• 🍴 Each level offers a different sensory experience: folded eggs are simple and comforting, fondant toast is rich and indulgent, and the Michelin-level dish is decadent and sophisticated.

Q & A

What are the three levels of egg preparation demonstrated in the video?

The three levels are beginner (folded eggs), intermediate (egg in a hole with fondant toast), and advanced (Chaua Duf with Brios batons inspired by a Michelin-star chef).

What technique is used in the beginner level folded eggs to make them tender?

The eggs are seasoned before cooking and mixed gently with a spoon to incorporate less air, which helps keep them tender.

Why does the host prefer using a spoon over a whisk for the folded eggs?

Using a spoon incorporates less air into the eggs, which results in a smoother texture and avoids a patchy finish.

How is the 'egg in a hole' prepared differently from regular scrambled or fried eggs?

A thick slice of brioche is cut with a hole in the center, lightly toasted in butter and oil, and the egg is cracked into the center and cooked on low heat to achieve a slightly caramelized texture with a soft center.

What additional ingredients are used to elevate the 'egg in a hole' dish?

Candy bacon glazed with brown sugar and a few sprigs of tarragon are added as garnish for flavor and presentation.

Describe the advanced level egg dish and its origin.

The advanced dish is Chaua Duf with Brios batons, inspired by Chef Alan Pasad from his French Michelin-starred restaurant. It features an egg yolk warmed through, topped with spiced cream, and served with caramelized brioche sticks.

How is the egg yolk prepared for the Chaua Duf dish?

The egg yolk is separated from the white using an egg topper, placed back into the shell, and gently warmed in shimmering water to maintain a runny texture.

What spices and ingredients are added to the cream in the advanced dish?

The cream is seasoned with salt, vinegar, white pepper, ginger, clove, and nutmeg, and whisked to soft peaks before serving.

What is the purpose of the Brios batons in the advanced egg dish?

The Brios batons serve as a nod to British culture (similar to 'dippy eggs and soldiers') and add a caramelized, crunchy texture to complement the soft egg yolk and cream.

Which egg preparation did the host personally prefer, and why?

The host preferred the 'egg in a hole' because of its buttery, crispy brioche exterior and soft, almost poached-like center, making it delicious for special occasions.

How does the host describe the flavor experience of the Chaua Duf with Brios batons?

The dish is luxurious and refined, with creamy richness from the egg yolk and cream, aromatic spices, fresh chives, and a subtle sweetness from maple syrup, creating a decadent and balanced flavor profile.

What tip is given for seasoning eggs to improve texture during cooking?

Seasoning the eggs before cooking, rather than after, helps them come together better and maintains a tender texture.