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The truth is that every
gesture of eggs is very, very special,
and we must respect who they are.
If you start adding too many things to
whatever cooking you're doing with eggs.
I think that in the egg lost its nature,
which is very simple and delicate.
I'm going to start today
with two fried eggs.
So, there's so many ways of doing
you know you can do them sunny side up.
You can cook them on both sides.
You can make them very, very elegant,
cooking them slowly with butter.
Or you can fry them
and make them crispy, which I like too.
But I'm going to start out
with a very elegant ones
that I really, really like.
And here we have a little bit of butter.
And go to the fire,
and I don't want to burn the butter,
I want to do it slowly, low fire,
don't burn it.
So you you have to keep it
at a temperature where it doesn't burn.
So, the egg cooks slowly.
This is the right temperature to start.
So, from now on,
What you do with the egg
is that you
you constantly toss it with hot butter
as you cook it.
You want the white to be cooked
and the yolk to be raw but warm.
It's more difficult if you
if you make them with eggs
that come out of the fridge,
so they should be at room temperature,
So that's that.
I'm going to do two more
that I'm going to make, Krispy.
You can use olive oil.
Not a very high temperature,
so it doesn't burn again.
And it's delicious with good
And and I like to break these ones,
the ones that are going to be crispy,
I like to break the egg yolks.
I started at the same temperature,
but I am going to take it higher now,
so it really sort of gets crispy.
But I started at a lower temperature.
So when they fall in,
the butter is not burnt.
It will it will probably burn soon.
To see that it's crispy
and it's, you know, it's very crunchy
and the top will remain slightly
as it is it raw.
And this one,
I'm going to flip it so you can see the
crispy side of it.
The higher heat
delicious crust that I really like
very crispy like that,
I like to eat it with an avocado
because the two textures,
they work very well.
They're both a angels.
And then you can use
if you want
as a demon, a bit of sriracha.
Here you go.
And then you have the perfect
contrast of everything.
These two little angels.
A little lemon for the Paletta,
A little bit
of sriracha on it too
I put a little bit of salt.
So that's it.
That's a classic, especially in America.
God, they're good at it.
So it's quite delicate,
obviously, if you want some overcooked
It's not very nice,
but if you like them more runny,
and you have to be very
careful when you cook them
to go with it.
I'm going to use some pancetta,
but I think it's very important.
It's a pork, you know,
and this one is smoked.
So it's not very lean, not very healthy,
it's very delicious,
especially if it's crunchy.
I'm going to put it in a cast iron pan
to grill it and to melt a bit of its fat.
Here you go.
I want to become crispy.
Crispy, crispy, crispy.
I'm going to get some eggs.
So, i'm gonna
start another fire
for the pancheta.
And my scrambled eggs
I'm going to cook with a plot of butter.
My best friend.
I'm doing two different scrambled eggs,
one that are the classic ones,
which I wish
and the other ones
that I'm going to sort of whisk
inside the pan,
so I break them up a bit,
but not too much.
So you see a bit of white
and a bit of yellow. I love that.
So there will be different,
but I will serve them at the same time
so everybody can see the difference.
and these are those that are called
which means broke and broken eggs.
I'm going to add four eggs
directly into the pan.
Let's check on the panseta.
Here, I'm going to.
Put these guys.
In both cases, it's medium.
So now the broken eggs, these
I sort of start mixing them like this,
but not too much because I want to keep
a bit of the white and the yellow.
And these guys, yes,
I start moving them
my taste is already.
And these are ready to.
Add a little bit of salt
to this one.
Little bit of start here too.
Some friendly pepper.
To keep everybody up every morning.
It's like having a shower
or having a pepper.
So first, this is the heat.
You know that it's not too high.
when they look raw at the end,
you have to already start picking them up
and putting them in the plate
because they go on cooking.
So when you eat either of these,
they will be cooked
but still juicy, which is what I like.
And that's the most important thing.
So that's the attention.
You're there with your spatula
and you're looking at them
and you start to put them together
and close them.
Keep a little juice inside in both cases,
so they look a little bit raw and runny.
Move them into the plate
And in the time you get to the table,
they will be cooked because they're hot.
So that's that.
About the Instructor
Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.
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