$143 vs $14 Bacon & Eggs: Pro Chef & Home Cook Swap Ingredients

Oh my God, okay, huh?

I'm gonna paint their nails later.

Hi, I'm Chris.

I'm a professional chef

and these are my $143 scrambled eggs

bacon and toast ingredients. [upbeat music]

Hi, I'm Emily.

I'm a home cook and these are my $14 ingredients

for scrambled eggs, bacon and toast.

Oh man. Oh, oh it's okay.

We've got bare bones here.

Chicken feet? [upbeat music]

So I wanted to transform the classic

American breakfast plate into a classic

American Chinese breakfast plate.

I guess it's probably something

in like the, more like Asian spectrum

of food, Chinese, maybe.

I was planning to make an awesome dish

of Wok-scrambled eggs, Chinese bacon, caviar,

scallion pancakes and egg drop gravy.

All right, well the first thing I see

is a lot more chicken than I would typically

think of being in bacon and scrambled eggs

For my egg drop gravy.

I was gonna make a homemade chicken stock

with chicken bones, chicken feet, celery,

carrot, onions, and ginger.

The whole dish was gonna be garnished

with a nice dollop of Osetra caviar.

It's the best in the world.

Okay that's caviar, you know,

all the normal stuff.

What am I doing?

With Emily's recipe, I have just

the basic ingredients.

These are things you're gonna find in your pantry

but with a little technique,

we're gonna make them even better.

If I had to guess, I'd say these

ingredients are $15. [bell dinging]

There you go. [laughing]

Yes, I eat a lot of breakfast.

If I had to guess.

I think that this tray would cost $99.

[bell dinging]

That's a lot of dough.

Scallion pancake dough.

Nope, sorry. [laughing]

Lots of ingredients.

No instructions per se.

You know, people love breakfast for dinner,

cause that is when this will be done.

I, don't know how to make most of these things

and I'm not even a 100% sure what

egg drop gravy is.

So I'm gonna need Rose's help.

Help me Rose.

Hi Emily, so what are

you making today? Hi.

Okay, so I am making Wok-scrambled eggs

with caviar, bacon, scallion pancakes

and egg drop gravy. Sounds delicious.

What should we start with?

I'm thinking the scallion pancake.

How do you make a scallion pancake.

So all you do is take your flour and water

and you're actually gonna heat

the water up first.

Pour the water into the flour

and mix it until it's like a nice smooth dough.

What are you doing? [mixer whirring]

Why aren't you mixing?

Look at this, there's all this flour that's

not even getting incorporated.

I have to step in.

Can't trust a machine.

And then you're gonna let it rest.

Resting is really, really important.

A cling wrap.

You're making me look stupid.

After that resting time

you're gonna bring it back

and you're gonna roll it out into a rectangle.

Is it a rectangle? No.

Does it suggest a rectangle? kind of

Now you're going to take some butter,

some lard and Sesame oil and melt it together

and then brush it on your rectangle.

And then you're gonna take some

chopped scallions, some MSG and salt

and sprinkle that mixture onto your rectangle.

Then you're gonna take the long side

of the rectangle and roll it really tightly

and then slice it cross-section wise

and roll it out to about five to six

inches in diameter.

So I guess I'm gonna like smash them kind of.

That looks good.

Look at me I'm making a scallion

pancake, mom look.

All right, last one.

All right, this is feeling good.

I think I'm doing great.

So Emily gave me this wonderful wonder bread

and I think she was just gonna use this as toast

but I'm gonna turn this into a dumpling wrapper.

We're gonna just press down on this.

And this is gonna help us be able to

form the dumpling in a wrapper

that doesn't tear as easy.

So then you have your, you have your bread

and it's been smushed.

And then you just use your ring mold

and then you can remove the crust

and you have basically a toast dumpling wrapper.

You'll find dumplings everywhere

around the world.

But I think this is a pretty

unique dumpling skin.

And there you go, toast dumpling wrappers.

The next thing I have to do is make our bacon.

So I have Chinese bacon, which is very different

from the bacon that I started with.

Just by looking at it, you wouldn't know this

but it's like, it's like hard you know,

it's like solid.

So the difference between Chinese bacon

and regular bacon is that the Chinese bacon

comes from one slice of pork belly.

So it comes rather thick

as opposed to the thinly sliced bacon you get

in the grocery store.

Because it's cured and dried

it has a very hard texture.

And that's why you have to steam it for a while.

I got this bacon from Emily.

I think she was gonna fry it up in pan

but I'm gonna use use the bacon in two ways

one as a filling for my dumpling and the other

I'm going to take the strawberry jam

and use it to candy the bacon.

I have had Oscar Mayer many times before.

O-S-C-A-R M-A-Y-E-R, I love to eat it every day.

[laughing]

[bacon sizzling]

And now you just wait.

All right, so these have been cooking

for about 10 minutes now.

So I think it should be ready to go.

I'm gonna just take a look.

That looks definitely different.

Oh, it smells good too.

Looks a lot more tender now.

All right, here's our bacon.

Okay, I think they're ready to flip.

For the purposes of dumpling filling,

I don't want them too crispy.

I want them to still have a little bit of chew.

So I like my bacon, not so crispy.

My wife likes it super crispy.

I usually have my bacon very crispy.

[laughing]

Yeah, she wins.

So our bacon is cooked and now I'm gonna chop

these up for our dumpling filling.

Okay, so let's move on to preparing

our candy bacon.

So I'm using a rack here on the sheet pan.

It's gonna allow the bacon

to get a little crispier.

Emily gave me this jam

and I'm sure she was gonna use it on the toast.

We're gonna use it to glaze our bacon

and the sugar inside the jam is going to

help the bacon become candy.

So let's just take a couple

of spoonfuls of the jam

and then you're just gonna loosen up

with a whisk.

So the jam is not going to spread too thick

but you just want a nice even coat.

So we're gonna put this in a 400 degree oven

for about 15 minutes

and we're gonna base it about every five minutes.

All right, it's time to get my stock started.

[laughing]

So to make chicken stock from scratch

you're gonna wanna wash your

chicken bones and parts.

Add it to the water.

Let's look at this, right?

No, that's not gonna work.

Oh my God.

[Chris] Okay, huh? And add your

celery, carrots, onion and ginger.

Simmer for two hours and then strain it.

And we just wanna get everybody covered

but also not boil over and create a big mess.

That looks good.

Our Bacon's been cooking for about 15 minutes

and it's nice and caramelized.

All right, so I would say that the stock

looks like stock now.

It's got a different color,

feet all kind of boiled, smells good.

I think it's ready. [upbeat music]

Time to turn this stock into gravy.

So Emily was probably just gonna fry

these eggs up but I wanted to poach them

to use them as a filling for my dumplings.

Just drop in the egg.

And I'm just moving it around a little bit

so it cooks evenly.

So we're mostly using the yolk.

So I'm trying to separate the egg whites

from the egg.

You just want to strike a nice balance

between having a runny yolk

and having it formed enough that you can handle

it while filling your dumpling.

Quickly test it by touching it lightly.

What would feel like rare on a steak.

I am going to drop it in some cold water

and then just continue that process

for the other five eggs.

And it's one egg per dumpling.

And our last egg yolk is done.

And we're gonna put it aside

until we're ready to form our dumplings.

Excellent. Let's make this

egg drop gravy.

What did Rose say?

You're gonna heat the stock up

and you're gonna make a slurry.

A slurry is a mixture of corn starch and water

that thickens the sauce.

Yeah, that's probably whisked I don't know,

what do I know?

Slurry, slurry Add your minced garlic,

ginger, soy sauce, oyster sauce.

And just like a solid pinch of our MSG.

MSG stands for Monosodium Glutamate

and makes things more savory.

And we use it in a lot of Asian dishes.

I like to refer to it

as magic seasoning granules.

And then you're gonna want to add your slurry.

I mights add just like a little

splush more, more slurry.

Splush is like, it's like a measurement,

but with more jazz.

Yeah, Oh that's not so hard.

What do I do now?

How do I do this bit?

I don't know, I'm supposed

to drizzle it I think

You're gonna swirl your pot

while you drizzle in your egg ribbons.

Stand back as I perform this fete of magic.

All right, drizzling and swirling.

Okay, I feel like I'm getting the hang of this.

Yeah, that's kinda looking like egg drop soup.

I feel like.

I think that's great.

All right, I think that's it.

My egg drop gravy is done [laughing]

Meringue time with Chris Cheung.

Emily gave me some Sriracha chili sauce

and I know these are great on eggs

but I wanted to incorporate it

in a different way.

So I'm gonna make a Sriracha chili sauce Meringue.

So a Meringue is basically egg foam.

The one thing that you must do

is not get any yolk into the egg whites

that you're going to mix.

I am gonna save the yolk for later

so we can make a seal for our dumplings.

I am going to start whipping up the egg whites

and it's going to add air

and it's gonna make this beautiful foam.

We're gonna do this just for a few minutes.

Until we see the air getting incorporated

into the egg whites.

For about two eggs, you're looking at about

a table spoon of Sriracha.

Our chili sauce Meringue is ready to go.

All right, so I'm gonna start prepping my eggs

for my scrambled eggs.

So what I have is some very fancy looking eggs

and these Chinese chives that have like little

flowers on the end.

Look at that, how cute is that?

Chinese chives are a little larger

and they're a little bit stronger in taste.

Very subtle, kind of earthy.

Ooh, a little kick at the end.

I wonder of how the chives will work in tandem

with the scallion

of the scallion pancake, you know.

Oh, look at that yolk color.

You need a nice pinch of

salt in there and pepper.

Let's get whisking.

In the Wok, there's not gonna be a lot of time

to get it all fluffy.

So I feel like the fluffiness

has to come now.

Eggs, ready. Time to

assemble the dumplings.

So we're gonna take our dumping wrapper

and we're gonna take the egg yolks that we have.

And we're gonna create the seal

for the perimeter of our dumplings.

And once that happens, we can put our fillings

into the dumpling wrapper.

In goes the egg, top it with some bacon, fold it

and then pinch the edges to seal it.

All right, let's fry our

scallion pancakes, shall we?

I don't know how much oil I'm supposed to have.

Yeah, there we go.

I'm gonna try and go for a flip.

I feel like this is like too small

and it's gonna like go flying

but I'm just gonna like.

No, it's too little, I'm too scared.

I'm too scared.

I'll still do it on the next one.

Okay, these dumplings are filled

and now they're ready to be seared.

I like to sear these dumplings, you just add

a little bit of butter to the pen.

Everything in this dumpling is already cooked.

You just want to get a nice color

on the bottom of the dumpling

but you want everything to get a little bit hot.

So you want to cover the pan.

All right, let's see here.

Okay. I'm feeling good.

Oh, No. [shrieking]

I don't even care if I burn this one.

I'm just gonna get this,

I'm gonna make this happen.

Ha! [audience applauding]

Did I overcook it slightly on one side?

Yeah. Was it worth it to do that flip?

Absolutely. I'm just adding my Sesame seeds now

because it'll stick to the oil

while it's still hot.

All right, last pancake is in.

[pancake sizzling]

All right, scallion pancakes are done

and ready for when we plate.

So all the dumplings are seared on both sides.

And I just wanted to take them off the heat.

I could smell the bacon.

As long as you could smell the bacon

everything is good.

All right, Wok time.

Let's scramble these eggs.

So my understanding, once these eggs hit this pan

things are gonna move pretty fast.

So I'm gonna to try and be, try and be ready.

The Wok gets very hot very quickly.

So Emily don't stop stirring until they're nice

and fluffy or they're gonna burn.

I'm very nervous for this.

The eggs are going in. [eggs frying]

I'm just gonna give that a second.

Yeah, I think that looks good.

All right, eggs.

Okay. Let's move on to plating this breakfast.

Well friends, it was a long road

but we got here together.

So when I'm plating dumplings,

there's two rules.

You're either gonna show

off the plea when you fold nice dumpings

and you see those lines as you fold.

Or you're gonna show off the sear

and the caramelization.

In this case we're gonna show off the sear

and caramelization cause these

are plate-less dumplings.

I think all of these pancakes look great.

I love all my pancake children equally.

These two, I think are the ones I'll serve

to me and chef Chris

Take your three best bacon.

I'm gonna line them up right on the plate here.

All right, next step eggs.

Get everything on the plate.

Oh, my stomach is starting to growl.

We're gonna plate our dumplings

with this beautiful sear.

All right, and then I'm going to arrange

my pork bites.

I'm just gonna go with like a little,

a little sunburst here.

You just wanna get a nice

scoop of this right here?

And you watch a jiggle on the plate a little bit.

All right, next step we have our

egg drop gravy.

So I'm just going to totally put this here.

Well. [laughing]

All right, last step.

We have our fancy and schmancy caviar.

They gave me a caviar key

but I don't know how to use it.

This is a key for rich people, you know.

This actually also opens the

doors to Gramercy Park.

I can put like maybe a, a lot on top.

I don't think there's such a thing

as too much caviar in this situation.

So we're gonna go double dollop.

And there you have it.

We have Wok-scrambled eggs with scallion pancake,

Chinese bacon, egg drop gravy and caviar.

[laughing]

And there you have it.

Bacon and runny egg toast dumplings.

with candy bacon and chili Meringue.

[cameras clicking]

Hey, it's nice to see you. Hey, how are you?

How's it going? Oh, good.

I'm so excited to see what you did.

I'm so excited to see what you did.

Let's do it.

There's a drum roll here somewhere.

[drum rolling] Oh.

Wow, what am I looking at here?

I made bacon and runny egg toast dumplings.

with candy bacon and a chili Meringue.

This is wild.

This is really cool.

This is not at all what I would've made

because I would've made something much

dumber than this.

This is really great. [laughing]

Well, I'm excited to dig in

And all in it goes.

All right. Yes.

I'm just gonna get a little bit of this guy.

Cheers. Cheers. [speaking indistinctly]

[laughing] It's so cool

cause it like, it tastes like all the things

that are in it except better.

I really like the way the, like the spiciness

of the Meringue and like it's all light

and fluffy next to the anxious stump.

It's like it's cool.

The way it all works together.

So now I want to taste this one.

Let's do it. Let's do it.

[drums playing]

You did a great job.

You got great delicious Chinese bacon.

The scallion pancake came out seared very well.

You got the egg drop sauce there.

And the caviar definitely, you know,

I mean what's to complain about caviar.

Right, yeah. That caviar in the morning

with Chinese bacon and eggs and scallion pancake.

You cannot go wrong. Right, yeah.

That's the life. [laughing]