- Now can you tell me the next step
now so I know what it is?
- Um, I don't think so Andrew.
- Please, please?
- I'm hosting this, not you.
- This isn't how cooking works!
- Hey everyone, it's Molly, and I am here in the
Bon Appetit Test Kitchen with Andrew Rea,
you might know him from Binging with Babish,
his very popular YouTube show slash cookbook.
Today, Andrew we have 20 minutes to cook through a dish
through verbal instructions only so you won't be able
to see what I'm doing.
Okay, so on the count of three we're gonna turn
our backs and head to our stations
and I'm gonna walk you through it.
- So I'm not gonna even see you for 20 minutes.
- No - That makes me sad.
- You gonna miss me? - Yeah!
- Okay, I'll see you in 20. - We just met!
Yeah okay, I'll see you in 20 minutes.
- Okay ready?
One, two, three!
So today we are going to make a dish from Molly Tries,
it is a Jean George egg, my way!
- [Andrew] A Jean George egg, your way!
- [Molly] Have you ever made a Jean Jeorge egg?
- No, there is a human baby's diaper in front of me.
- Why don't you go ahead and unwrap that package.
- Okay, I'm gonna unwrap this,
and I know this is an April Fool's episode but if this
is full of human shit, we're gonna have words.
- [laughs] I don't think we would do that to you.
- Oh it's an ostrich egg. - You can ditch the diaper.
Okay yeah so at least you know what it is.
- Okay so position the egg in the bowl upright.
- I can't decide which side is the,
the wider side on the bottom?
- No, okay. - Skinnier side
on the bottom. - All right--
- And I can barely tell so I'm probably backwards here
but let's see what happens.
- [Molly] It doesn't really matter!
- [laughs] Okay, and you have a couple of tools next
to you that you can choose from.
- Yes I do!
Oh, I can choose my weapon?
- [Molly] Yeah, I don't really care what you use,
I'm gonna go for the hammer,
but you can use whatever you want.
- I'm gonna use this death blow hammer here.
Let's do this.
- So tap around in a circular motion but be careful
because you only get one egg
and if you crack the whole thing,
you'll have nothing to serve it out of.
- Am I making a hole with this tool?
- You're making a hole with the tool.
- All right, all right, you know what?
I'm gonna switch to the hammer,
hammers the right move.
- [Molly] And then--
it's probably gonna crack into a lot of pieces
so discard those pieces in the bowl on your side,
on your left side.
And start to expose the egg.
- Oh my God - Inside.
- How big should the hole be?
Oh God, okay.
- What's going on over there?
I'm stressed for you.
- [Andrew] I'm stressed, yes.
- Three inches is fine,
as long as you think we can get scrambled eggs
back into the hole, we should be good.
- Back into the hole, God dammit!
Okay, I'm gonna go a little wider.
I'm like ruining this egg though.
- You can use your fingers to kind of pinch it away also.
- I'm sending cracks down like the side of the egg.
- Yeah that's not great.
- Okay cool - But we're gonna be
totally fine, okay how we lookin' over there?
- Shit, okay I have a circumference of cracks.
- Let's see if we can tip out the egg into the bowl now.
- [Andrew] What am I doing with the membrane?
Am I cutting it?
- Yeah, you can peel and discard.
- Okay, I don't wanna get egg fragments in my egg here.
- Do you have a lot of shells in your bowl,
in the bottom of your bowl?
- Eh, should I dump it into this other bowl here?
- [Molly] Yeah, 'cause we're gonna end up beating
the ostrich egg in that large bowl that you're working over.
- Ah, okay, here goes.
Ostrich egg activate!
Go go ostrich egg!
Go go Babish ostrich egg.
- Oh, okay, egg in the bowl!
- [Andrew] Do I need to maintain the yolk?
- Nope, we're gonna beat it,
but before we get to that, let's rinse out the ostrich egg--
- Hold on, hold on. - And we're gonna remove
all of the inside of that membrane so you can just
go to your sink for a second.
- I'm just trying to get the rest of the egg out here,
there's a lot of egg.
- Oh you might need to make a bigger hole.
- Are there two yolks in this [bleep] thing?
- So okay, what's going on over there?
- Nothing, everythings fine.
- 'Cause remember, I can't see you
so I really can't help you unless
you tell me what's goin' on.
- I mean, eggs comin' out,
I got pretty much all the egg out of here.
- Then rinse out that shell
in the sink. - Okay, rinsin' out
the shell in the sink.
- Don't look at me!
- I'm not lookin' at you!
- We're gonna need to peel the inside membrane
out of the shell.
- All right, so gotta peel--
Okay I see what you're saying, gotta peel the membrane out.
- Are you cheating?
- No, I'm just rinsing.
- Okay - Okay,
I'm sittin' the egg aside, uch God, that's a lot of egg.
Good thinkin'. - And then just peel
that membrane out, it's very thick,
which makes it easy to peel.
- Easy to peel?
- Easy to peel.
- [Andrew] Okay, I like easy to peel.
- [Molly] And definitely get rid of that.
- Oh yeah, wait,
oh, I broke it, okay.
- It's coming out?
In like big sheets probably.
- I don't know how I'm supposed to reach this.
I feel like my hole is too small.
- Sorry you had to hear that.
- Do you think you can get a spoon inside there?
- Oh okay, now I'm gettin' it.
Oh my God!
It's like wallpaper! - I'm hearin' a lot
of like cracking. - [bleep] nuts!
This came out of an animal being?
- Yeah I mean, don't even get me started on that.
- [Andrew] Holy shit!
- I spent a day with some ostriches
and let me tell you, they are terrifying.
- Oh Jesus.
- Is he okay?
- Okay, okay, okay.
I think I might be membrane-free.
That as I understand is the way to be.
- As long as you're comfortable eating eggs out of that
shell in whatever state it's in,
I don't really care what it looks like inside.
Can you put that egg on the gold egg
stand that's on your station?
It's like a three prong stand.
- Puttin' it on the egg stand.
Next to my instruments of torture.
- Get this out of here.
- There's a lot of banging going around.
- Eggs on the egg stand.
- So turn your induction burner on and heat it to
medium about like 250 degrees
and while that's heating up, grab your biggest whisk.
- My biggest whisk, but you know my creto.
- I'm sorry? - I'm a tiny whisk guy.
- Oh you like tiny whisks?
- That seems to be all that we have here,
so that works out.
- Oh interesting, well okay.
- Do you have a big whisk?
She have a big whisk?
- We're going to, we're going to whisk this egg
until it's homogeneous and no streaks remain.
You should do this fairly quickly if possible.
- Okay, it is very hard to do with a tiny whisk,
I will say. - How tiny is your whisk?
- So many dirty things are going through my mind right now
and I'm not gonna say them.
- There should be a big whisk on your station.
- Well there is not because people are having fun with me.
- Imagine that!
- Ugh - Maybe look under
- Oh hey, here we go, you hid the big whisk,
I'm sorry tiny whisk. - I didn't do anything!
- Nows not your time.
- I just know where whisks tend to be, sometimes!
Okay, mines homogeneous,
just waiting on you whenever you're ready!
Uh, it's lookin' pretty homogeneous to me,
I don't see any streaks!
- Great, I love that for you.
So let's throw that bowl that has a large amount of butter
in it into the skillet.
- Into the skillet it goes!
- So we're gonna let that melt over medium.
- All right. - So basically we're gonna
need to whisk these eggs constantly as they cook.
There's a couple other things we're gonna do
in the meantime, so we might have to do some multi-tasking.
But I feel like you're good at that.
- No I'm actually a terrible multi-tasker
but I appreciate your vote of confidence.
- Oh well you're terrible at it, so I'm worried for you.
- Okay! - Is your butter melted?
- It's pretty much melted, what's next?
- You can add all of the eggs to the pan.
Or the egg. - Here we go!
- 'Cause it's only one egg.
- [Andrew] Yeah, the egg, the single egg.
- [Molly] Add the single egg to the pan.
- And now I'm just constantly moving it?
- Yep, you salted your eggs?
- Uh, no I didn't, I'll do that now.
- Always be seasoning. - How much salt?
Just a pinch?
- A few big pinches.
- Few big pinches, few big pinches.
Hold on, I'm goin' with three.
- Gonna take a minute but you'll start to see
some itty bitty curds form.
- My instinct is to stand on my tippy toes
while I do this, is that weird?
- Are you sure?
- Like liter--
No, am I short, Molly?
- I can't remember [laughs]!
- It's been so long since I've seen ya!
- Right? - Yeah!
- I miss you over there. - I miss you too,
we just met and now already we're strangers.
- Okay, do you know what the Jean George egg is?
- I don't, it sounds like an egg,
almost like a custardy eggs that you put back
in the egg shell?
- Are you turning around?
- I'm turning around to talk to you,
I'm not looking.
- Okay, it's custardy, standard eggs
and they're served out of egg shells
and then they get topped with unsweetened whipped cream
and a big dollop of caviar
and so in order to make this dish to scale
with an ostrich egg, instead of using caviar,
we're using salmon rue because they're a little bit larger.
- Oh this is an ostrich egg version,
I get it now, I thought this was Jean George's actual
recipe I was like what does that guy get up to?
- No, this is my version of Jean George's recipe.
- Gotchya! - Featuring,
that big ass egg.
Because I think my eggs are about halfway done right now,
it's a good time to get started on the whipped cream,
and I'm gonna turn my eggs down to like.
- I was literally just doing that!
We're the same.
- You were, wow, so insane.
- I was just goin' to 250.
- So pull that second bowl that's left over on your station.
- Second bowl?
The one that I beat the--
- Do you have a big bowl that
you could potentially whip cream in?
- Uh, whip cream?
- If you were to pour that cream into that bowl,
could you then whip it?
- Yes. - Okay so let's do that.
- No actually, mmm, see I used the
medium bowl to beat my egg.
- Well that's a bummer for you.
- Oh yeah it is.
My eggs are starting to sort of coagulate a little bit.
Should I take this off the heat?
- I would definitely keep whisking and if you need to,
turn them all the way down to warm or low,
don't turn them off, the end game here is to get
this all done at the same time.
- [Rusty] You may have to quickly rinse out the large bowl.
- Here, I'll do it! - Is that cheating?
- Give me your whisk! - What?
- You go, okay you have to rinse your bowl!
- Yes, I do!
- But you can't finish the eggs first!
- Oh I see what you mean,
okay, all right all right all right.
Oh thank you, Molly!
Is this cheating?
This feels like cheating.
- I'm not looking, I can't see what's in your pan.
- Okay you need to hurry it up over there,
you don't need to be like drying that.
- Okay, all right all right all right, yeah yeah yeah.
- Okay, so let's beat that cream
and just be mindful that your eggs are still going
but you don't want them to overcook.
- And we're doin' this by hand, huh, fun!
- Yep, and we're doin' 'em both at the same time!
- Doin' both at the same, no!
Oh thank you, thank you for not torturing me anymore
with your hilarious joke!
- How are the eggs looking?
- Eggs are looking fine,
I turned the heat way down. - Great!
- It effectively stopped cooking.
- Great! - They're custardy.
- How's the whipped cream?
- Whipped cream is in progress.
I should not have gone to the gym yesterday.
'Cause now I am sore.
Oh Jesus Christ.
Whipped cream break, back to eggs.
- Whipped cream break or whipped cream done?
- Uh break, sorry.
- Great, I'm done, so just let me know when you are.
- Well you are a professional chef.
Oh my God, my arm is so tired [bleep].
Okay, this is a challenging dish
that you've chosen for me, I'm flattered.
- Well, I thought you could handle it!
- Okay, I got soft peaks.
- Okay, mine tastes good so I'm gonna leave the salt as is
and then just whisk in the remaining few tablespoons
of butter that are right there, until it's fully melted.
- I'm salting mine a little bit more
and then whisking in this uh--
- This cold butter. - Extraneous butter.
Man, this is a luxuriant dish.
- And we're gonna eat the entire thing.
- [Andrew] Yes!
- Let's spoon those right back into the egg shell,
there should be a big spoon in your vain.
- Wooden spoon?
- And just kind of spoon them right in there
and you wanna fill it like almost all the way up to the top.
- This seems like it's gonna be a bit of a process.
What kind of spoon are you using?
- It's about four inches long.
- What kind of spoon are you using?
- Good to know, I'm gonna switch this up.
- All right, I like that.
- Here we go!
Wow, look at these eggs.
- Okay and once you're full,
you can set that egg full of scrambled eggs
right back down onto the stand
and just set it aside for a minute.
- I have to wipe mine off,
I'm making quite a mess.
- Okay, how we doin' over there?
- Uh, almost done here, sorry!
- No, don't apologize.
Take your time!
And the next thing you're gonna do
is just pop open that bottle of champagne.
- Oh man, I get champagne in the middle of the day time!
- Yeah, and we get to drink an entire bottle of champagne
each to ourselves, so yeah just open that up!
- Nice synchrony.
- And pour yourself a glass.
- Oh, it's hard work, hard work, somebody's gotta do it.
- Have yourself a sip.
- Let's do it facing away from each other and cheers
so we can cheers the camera,
and they'll be able to super impose it.
- I'm here! - Oh I see what you mean!
Okay, careful not to shatter.
I'm peaking so we don't shatter the glasses!
- Okay, and then let's finish it up.
We're just dolloping this whipped cream right
on top of the scrambled eggs.
We don't need to use all of the cream by the way!
- [Andrew] Just enough to make it pretty I guess?
- Just whatever feels right and then a nice,
generous scoop of salmon row.
- And just enough whipped cream to like cover the eggs?
- Whatever feels right man!
- All right, and I'm doing the salmon row here,
AKA the giant caviar.
How much caviar am I putting on?
Like as much as I can get on there?
You don't have to use all of it,
I didn't use all of it.
- I think that feels and looks right.
I have a nasty crack in the back
but the camera can't see that,
you can't see that! - No, you can--
- [Rusty] Except the overhead.
- Oh the overhead, oh God dammit!
- Okay, Andrew?
Yes sorry, having too much fun.
- On the count of three, we're gonna grab our eggs,
turn around and show each other what we made.
- Let's do it.
- Okay ready? - Ready!
- One, two, three.
- Hey! - Oh my God!
More caviar - You went for
a little less caviar.
- [Andrew] I'm not crazy about salmon row.
- [Molly] Your egg looks perfect,
what are you talking about? - See I went a little
too deep on this side, so I didn't wanna you know,
whatever. - It's gorgeous.
- [Andrew] Thank you!
- Okay, so now we're gonna trade eggs
and see how each of us faired.
After you, throw it down.
- You went heavy on the salmon row there,
yeah I did, I mean.
- I mean, either way we can agree
this is a balanced breakfast.
- Yeah yeah. - Okay.
- I'm digging in and I'm gonna try
and get a little of everything in my bite.
- Wow, mmm!
- Mmm! - My God.
- I can't eat more of this.
It's so gross.
- It's gross, you don't like it?
Is it what I did or you don't like the dish?
- I'm just like traumatized from the episode that I did.
- Oh, okay, all right.
- Because I ate this and then I did poached egg.
- Yeah. - Ostrich eggs
and then I did fried ostrich eggs
and I ate ostrich eggs all day long.
- Well, you know, the one thing we can agree on
is that ostrich eggs are gross.
- Gross. - Sorry,
that salmon roes gross on there.
It just tastes like fish
on top of, uch.
- Do you not like salmon roe?
Do you not like caviar?
- I love caviar, do not like salmon roe.
- Why don't we just stick to the champagne, huh?
- To never eating ostrich eggs again, cheers.
- Cheers to that!
- [Andrew] Ugh, bon appetit!