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 fried eggs, 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. OK. This is the right temperature to start. So, from now on, we'll spoon. 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, ideally. Pepper, salt. 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 olive oil. 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 makes this delicious crust that I really like when it's 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, the avocado. A little bit of sriracha on it too The Pepper. I put a little bit of salt. So that's it. Scrambled eggs. That's a classic, especially in America. God, they're good at it. So it's quite delicate, obviously, if you want some overcooked scrambled eggs. It's not very nice, but if you like them more runny, it's delicious 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, but 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. Little salt. Whisk. 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. The classics and these are those that are called rotos, which means broke and broken eggs. I'm going to add four eggs directly into the pan. One. Two. Three. And four. Let's check on the panseta. Here, I'm going to. Put these guys. Medium heat. 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 like that. Ready for 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. And my panceta. So first, this is the heat. You know that it's not too high. And second, 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 bacon. And in the time you get to the table, they will be cooked because they're hot. So that's that.