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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and i'm you with my

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Speaker 1: daughter and co host. Yes, I'm Sophie Flagg. Yes you are,

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Speaker 1: and I'm Always Hungry. Sophie and I gather around my

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Speaker 1: stove to cook together. Well, you cook, I asked the

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Speaker 1: questions and eat the food. That's also accurate. That's if

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Speaker 1: there's any food left. You come to the table together

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Speaker 1: to share a meal, connect as a family, and tell

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Speaker 1: the stories that matter to us. All I want to

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Speaker 1: tell them what today's episode is all about. Okay, this

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Speaker 1: topic is a personal favorite of mine. This episode is

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Speaker 1: all about breakfast, sunny side up on the stove. Let's

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Speaker 1: get it. Okay. So I put some toast in the

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Speaker 1: toast from my favorite bakery carteen in l A. And

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Speaker 1: then we're gonna make scrambled eggs. But this was your idea.

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Speaker 1: You wanted me to make scrambled Yeah, these are your

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Speaker 1: famous scrambled eggs. Whenever I have friends over, and whenever

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Speaker 1: I've had friends over, like growing up, like You're scrambled

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Speaker 1: eggs were always ahead it. And so now all of

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Speaker 1: my friends try to make your scrambled eggs the way

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Speaker 1: like anytime they make scrambled eggs, they want to make yours. Yes, Well,

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Speaker 1: you know, there's so many degrees of scrambled eggs in

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Speaker 1: terms of like how much you cook them and how

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Speaker 1: you cook them. I make my scrambled eggs rather soft

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Speaker 1: than custardy, but a lot of people like their eggs

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Speaker 1: blown away, which drives me crazy. I hate overcooked eggs.

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Speaker 1: And to make softer, creamier eggs, you have to cook

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Speaker 1: them on low heat. Right, Yeah, So to me, this

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Speaker 1: is all about temperature and technique. You can make really

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Speaker 1: great scrambled eggs or you can make really bad scrambled eggs.

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Speaker 1: It's really easy to do. And also one of the

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Speaker 1: great things about eggs is there's nothing that cooks. There's

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Speaker 1: my toast. Your secret ingredient is creme fresh. Well, it's

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Speaker 1: one of my ingredients. Yeah, but that's the secret ingredient.

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Speaker 1: It's not it's not a secret. All right, Okay, okay, alright, alright,

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Speaker 1: let's let's go through the technique here head to toe.

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Speaker 1: When I start wrapping breakfast better not all right, everybody,

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Speaker 1: welcome to always hungry. We are. We're talking about breakfast today,

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Speaker 1: but specifically breakfast. We're gonna stay away from the brunch

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Speaker 1: idea because to me, that's a completely different subject. It's

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Speaker 1: an animal on its own. Don't you agree totally? Okay,

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Speaker 1: I'm gonna ask you a question. When you think about breakfast,

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Speaker 1: what's the first thing you think about? Eating eggs benedict?

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Speaker 1: But that's brunched, Sophie. See, that's the thing. This is

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Speaker 1: the problem with having a kid who grew up with

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Speaker 1: a chef as a dad. It's like eggs, Ben, I

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Speaker 1: thinks it's not your go to eggs benedict might be

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Speaker 1: my last meal. I know you love eggs, Ben love it.

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Speaker 1: It's the hollandais when Okay, when I think about breakfast realistically, like, Okay,

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Speaker 1: you're at home, you're getting ready for work, and you

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Speaker 1: want a good breakfast work. I usually work from home.

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Speaker 1: I mean I go out and report in the field

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Speaker 1: and whatnot. But I you know, I edit from home.

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Speaker 1: I write from home. So I do have the luxury

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Speaker 1: of being able to make myself breakfast in the morning

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Speaker 1: without having to run out the doormost days. And I'm

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Speaker 1: really big into breakfast tacos. Really, yes, okay, take goes

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Speaker 1: through that. Yes, I either use a corn tortilla, or

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Speaker 1: I use an almond flower tortilla. Depends. Oh my god,

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Speaker 1: an almond flower tortilla. I know. It's so I have

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Speaker 1: to get you out of l a so quickly. And

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Speaker 1: then like a scrambled egg situation, do you do? You

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Speaker 1: use the scrambled egg technique that your father don't make

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Speaker 1: crame fresh scrambled eggs every morning. That's like a treat

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Speaker 1: for me because it's really rich. Yea, I know, but

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Speaker 1: my feeling is like, if you're gonna eat anything, you

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Speaker 1: should do it as well as you can. Welly make

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Speaker 1: scrambled eggs are not as good as you can make them.

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Speaker 1: I mean you think about it that way because well,

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Speaker 1: because the eggs aren't alone. It's not like I'm just

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Speaker 1: eating a tortilla and eggs. Okay, I interrupted do so alright,

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Speaker 1: So tortillas, scrambled eggs, go ahead, chopped bell peppers, cooked,

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Speaker 1: a little bit, a little onion, a little cheese. So

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Speaker 1: you make this for breakfast. That's impressed. So good. Yeah,

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Speaker 1: and then some hot sauce. That's what I'm really into.

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Speaker 1: I love a breakfast taco or on the weekends for

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Speaker 1: a treat, I'll add some bacon. I guess you know,

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Speaker 1: I grew up eating breakfast and diners in New York City,

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Speaker 1: and you know, Greek diners they killed the breakfast game. Actually,

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Speaker 1: there's very few Greek diners left in New York City.

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Speaker 1: There's been a bunch of articles over the last five

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Speaker 1: years about how they're they're becoming extinct. But basically, when

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Speaker 1: we when we would cut out of school, like like

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Speaker 1: I would actually get you dressed to go to school

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Speaker 1: and not go and then my friends and I would

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Speaker 1: go for breakfast. It was you know, fried eggs, sunny

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Speaker 1: side up eggs or over easy eggs with bacon and

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Speaker 1: a side of rye toast, and then you get these

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Speaker 1: breakfast potatoes that they cook on a grittle. Yeah, it's

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Speaker 1: like home fries with like onions and paprika. I mean,

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Speaker 1: they're nice and crusty. I make those for myself all

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Speaker 1: the time, so I I think of bacon and eggs.

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Speaker 1: To me, that's my go to. My dad was always

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Speaker 1: a ham and eggs person. He loves diner too, he

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Speaker 1: loves a diner flag. Yeah, I mean, diners are just

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Speaker 1: so satisfying in that breakfast department, and you don't have

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Speaker 1: a lot of that out here in Los Angeles, No,

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Speaker 1: because everybody's so damn healthy out here. It's like, if

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Speaker 1: it doesn't have a berry attached to it, nobody's gonna

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Speaker 1: eat it. I just think that eggs and breakfast are

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Speaker 1: just a synonymous with each other. That's really what it

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Speaker 1: comes down to. So scrambled eggs, sunny side up eggs,

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Speaker 1: which are fried eggs that are basically, you know, the

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Speaker 1: yolks are looking at you and they have that sunny look,

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Speaker 1: and then you can flip them and then they're over

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Speaker 1: easy eggs or over medium, depending on how much you

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Speaker 1: cook them. And my mom, your grandmother, who's no longer here,

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Speaker 1: taught me how to cook eggs, and she always made

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Speaker 1: what she called basted eggs. That it's actually a great

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Speaker 1: way to do it because it's it's kind of a

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Speaker 1: chef kind of deal. It's basically the sunny side egg up,

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Speaker 1: but you take the butter in the pan and you

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Speaker 1: spoon it over the yolks so that the yolks cook

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Speaker 1: a little bit and they get a little bit firmer

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Speaker 1: and they're basted. Sounds good, yeah, it's really, And she

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Speaker 1: and she would cover them. She would take the plate

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Speaker 1: that she was going to serve me the eggs on

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Speaker 1: and put it on top of the pan so that

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Speaker 1: they steam. They get this sort of basted look to

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Speaker 1: it sounds really good. I know you don't ever do that.

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Speaker 1: I do do it sometimes for myself when I'm missing

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Speaker 1: my mom. That's what I That's what I do. You

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Speaker 1: know what else I like is I like a piece

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Speaker 1: of toast and sliced tomato and a soft boiled egg

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Speaker 1: on top. I like that too, So your soft boiling eggs, now, yeah,

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Speaker 1: and you get your game is getting stepped up. Yeah.

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Speaker 1: My roommate taught me that. Not you really interesting. So

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Speaker 1: I have three eggs in a bowl here, and I'm

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Speaker 1: gonna have a whisk, and you can use a four

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Speaker 1: grow whisk or this is one of the first things

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Speaker 1: they teach you in culinary school because you want to

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Speaker 1: make sure that you mix the eggs so that the

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Speaker 1: yolks and the whites basically become one color. Right now.

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Speaker 1: A lot of times what people do to make scrambled

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Speaker 1: eggs because they hate the pan off really hot and

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Speaker 1: they stir really quickly, and then they have scrambled eggs.

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Speaker 1: What I do is I take I take basically three ingredients. Okay,

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Speaker 1: the four I mentioned creme fresh as you like to

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Speaker 1: call it, which is basically, you know, kind of a

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Speaker 1: fancier soury cream. The really nice thing about creme fresh

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Speaker 1: is it doesn't separate when you heat it, like if

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Speaker 1: you put creme fresh is basically it's like milk with

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Speaker 1: some cultures in it, so it has like this tangius.

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Speaker 1: What's great about creme fresh is you can use it

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Speaker 1: like reduced heavy cream if you're gonna add to a sauce.

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Speaker 1: But if you use sour cream like classic sour cream

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Speaker 1: for this, and there's a good chance it's going to

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Speaker 1: separate alright, So crame fresh is really important. So wherever

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Speaker 1: I go, every culture has their own breakfast. Remember I

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Speaker 1: took you to Ireland a long time ago, and if

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Speaker 1: you go to Ireland and you stay at a bed

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Speaker 1: and breakfast or something or a nice hotel, they have

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Speaker 1: something called Irish breakfast. It's the version of the English breakfast,

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Speaker 1: and it's literally like the buffet on a plate. It

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Speaker 1: has obviously eggs, they usually sunnyside eggs up. Then there's

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Speaker 1: a grittled tomato on there, and then some mushrooms that

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Speaker 1: are cooked, maybe some potatoes, and then what they call bacon,

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Speaker 1: but it's not the kind of bacon that we have.

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Speaker 1: It's a it's a lot fattier, sounds better. They don't

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Speaker 1: serve it crispy. It's a little chellier. That's the classic

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Speaker 1: way that they do that. And then it's more like

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Speaker 1: ham than anything else. And then one more thing. Do

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Speaker 1: you know what the last thing is? This is something

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Speaker 1: I tried to get you to taste. Actually, oh my god,

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Speaker 1: you did taste it. What do you remember what it was?

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Speaker 1: What I mean, it's pigs blood, but I don't remember

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Speaker 1: blood sausage, blood sausage. It's classic, you know, and you

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Speaker 1: know it's like this black sausage. I was so mad

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Speaker 1: at you that day. We didn't talk for like an hour.

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Speaker 1: I was opening your eyes to the world on TV.

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Speaker 1: I was rude, I mean, was who cares about TV?

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Speaker 1: It was like, and you were like, eat this pig's blood.

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Speaker 1: I was like, that's not what I don't want to.

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Speaker 1: That's not what I said. I said, try this. It's

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Speaker 1: a delicacy of yeah. But you put me on the spot.

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Speaker 1: It was like I reach, I couldn't say no, that's correct,

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Speaker 1: that's rude. Okay, so now that's part of your your experience,

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Speaker 1: your life experience. That was actually a really good trip

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Speaker 1: when we went to Ireland, we shot We shot that

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Speaker 1: for Food Network. It was really kind of fun somewhere

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Speaker 1: we have Irish blood running for everything exactly that I know.

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Speaker 1: You know, it's a really great egg dish that you

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Speaker 1: can make waves ran cheros, so good branch style eggs,

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Speaker 1: obviously a Mexican style dish, you know, like a spicy

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Speaker 1: tomato sauce. I mean, everybody has tomato sauce in their pantry,

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Speaker 1: but if you took that sauce and put some red

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Speaker 1: chilies in it and some cumin, et cetera, really spiced

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Speaker 1: it up. It's great to put on eggs and like

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Speaker 1: tortillas and avocados and some sour cream and if you

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Speaker 1: have some black beans. To me, that's a very hardy breakfast.

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Speaker 1: You can really kind of obviously dress that up and

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Speaker 1: make that brunch as well. But I think waveless ran

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Speaker 1: charos is a good way to go. A little version

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Speaker 1: of that is least. I really want to be the

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Speaker 1: person that is super satisfied with Greek yogurt and granola

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Speaker 1: and some berries for breakfast, but you can't do I

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Speaker 1: can't do it, really, I can, but it's not satisfying

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Speaker 1: to me. There's not enough flavor. And I don't want

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Speaker 1: to add too much, honey, Like I don't want to

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Speaker 1: add too much to it because then I feel like

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Speaker 1: it takes away from it being like a healthy breakfast.

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Speaker 1: I mean, but you could. Well. First of all, I

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Speaker 1: do like rerek yogurt. I love it. I like it too,

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Speaker 1: but it just doesn't do it for me for breakfast.

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Speaker 1: Then I'm like, I just kind of want something else. Really, Yeah,

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Speaker 1: so you have to have like eggs, like protein. Yeah, yeah,

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Speaker 1: I need eggs. So a little bit of creme fresh

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Speaker 1: and a little bit of unsalted butter. And because I

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Speaker 1: haven't actually turned the pan on yet, so we have

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Speaker 1: the creme fresh the butter, and then we put the

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Speaker 1: eggs in. Okay, and then I'm gonna put one more ingredient,

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Speaker 1: which is some pepper. I mean, I use a lot

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Speaker 1: of black pepper and my cookie. But if you notice,

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Speaker 1: I'm not putting the salt in yet, and I'll tell

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Speaker 1: you why. So now I'm gonna turn it on. I

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Speaker 1: swear to God with me. My best friend, she's like

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Speaker 1: your biggest fan with these eggs, and she was trying

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Speaker 1: to tell someone how to make them, except she messed

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Speaker 1: up the recipe and told them to put the creme

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Speaker 1: fresh in after like at the end. That ruins the recipe, right,

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Speaker 1: It's just it's it's not that it ruins the recipe,

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Speaker 1: and you can get it done that way, but it's

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Speaker 1: just that's like reverse engineering. Like you don't want to

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Speaker 1: be you don't want to try to have to do that.

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Speaker 1: I mean, this is a really simple technique. You put

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Speaker 1: the crame fresh, the butter, and the eggs cold into

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Speaker 1: the cold pan, and then you hate the pan up

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Speaker 1: and now I'm stirring it. It's got some black pepper

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Speaker 1: in there. And the thing about putting the salt in

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Speaker 1: now is that for some reason it breaks up the

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Speaker 1: smooth sort of kurds that that that are created. Okay,

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Speaker 1: so I'm gonna definitely put salt in it, but I'm

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Speaker 1: gonna put it in at the very end. Okay. Do

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Speaker 1: you think breakfast is the most important meal of the day. Well,

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Speaker 1: I'm so glad you are. So I'm so prompting you

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Speaker 1: because i know you've done your research. I know I'm

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Speaker 1: a big fan of having breakfast in the morning. I

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Speaker 1: think it is important and I think it does help

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Speaker 1: you jump start your day. But it's funny because when

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Speaker 1: we were talking about what we wanted to talk about

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Speaker 1: on this podcast, we were like, is breakfast really the

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Speaker 1: most important meal of the day, And so I looked

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Speaker 1: into it a little bit and the latest study that

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Speaker 1: has been mentioned and quoted in in many articles now

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Speaker 1: is from the British Medical Journal, and they've found that

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Speaker 1: eating breakfast first is not necessarily making you healthier. But

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Speaker 1: don't you think you need fuel to start your day. Yeah? Absolutely.

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Speaker 1: It's important to know too that it can help you

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Speaker 1: live a healthier lifestyle because if you have breakfast in

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Speaker 1: the morning, then you're not necessarily as hungry throughout the day,

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Speaker 1: so you're not snacking as much, you're not grabbing things

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Speaker 1: that maybe aren't as good for you because you haven't

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Speaker 1: you know, fueled your body for the day. I think

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Speaker 1: breakfast is important, but you're not necessarily living a healthier

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Speaker 1: lifestyle by having breakfast every morning. According to science. Yeah,

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Speaker 1: if I don't eat breakfast, then I I kind of

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Speaker 1: binge through lunch, Yeah exactly. And I think if you

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Speaker 1: moderate your meals so that you don't have a giant breakfast,

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Speaker 1: you don't have a giant lunch, and you don't have

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Speaker 1: a giant dinner, but you have a little bit of

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Speaker 1: each one. To me, to me, that just seems to

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Speaker 1: be the key. Okay, Sophie, you just look all the

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Speaker 1: scrambled egg because you ate the other ones. What are

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Speaker 1: you talking about? Your You want some hot sauce? Oh yeah,

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Speaker 1: what hot sauses? This is a Chipotle hot sauce from Coya.

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Speaker 1: Hot sauce is important. What hot sauce do you use

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Speaker 1: in the morning? I like cholula. Oh my god, this

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Speaker 1: smells amazing. Well do you know what you're smelling? It's

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Speaker 1: the smokiness. So obviously there's all kinds of hot sauces.

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Speaker 1: The hot sauces a big debate. Actually, what do you mean?

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Speaker 1: I feel like my friends in l A don't do Tabasco. Well,

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Speaker 1: not Tabasco fans. Tabasco. Tabasco is probably the most well

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Speaker 1: known hot sauce of all time. But the thing about

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Speaker 1: Tabasco is that it's a very sort of single note flavor.

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Speaker 1: It's got that red pepper flavor and vinegar. That's really

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Speaker 1: what you're tasting a lot of vinegar. Yeah, it's very

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Speaker 1: vinegar based. And there's a lot of other hot sauces

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Speaker 1: that now have they've really become part of the sauce

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Speaker 1: line because they're balanced, and you know, they have things

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Speaker 1: like fruits in them, like mangoes or papayas or peaches

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Speaker 1: or you know, something like that. Then there's, of course

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Speaker 1: there's definitely some acid, you know, usually some sort of

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Speaker 1: vinegar to help preserve it and give it that sort

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Speaker 1: of bite. And then there's some kind of chilies, and

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Speaker 1: it varies from something that's you know in the more

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Speaker 1: milder department, like a halopeno up to a Serrano to

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Speaker 1: hab a narrow. And now people are using these ghost peppers,

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Speaker 1: which frankly, oh, I can't do that. They should be illegal.

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Speaker 1: I mean, I mean, like, I know, there's some chili

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Speaker 1: heads out there that are just insane for these ghost peppers.

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Speaker 1: That's it blows your head off. I always say, like

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Speaker 1: I I use chili peppers for accent, not for injury,

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Speaker 1: and ghost peppers, I'm just getting past habannaro because that's

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Speaker 1: a hot pepper two, but like the ghost peppers just nuts.

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Speaker 1: I mean that we might have to have a whole

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Speaker 1: show based on banning the ghost Pepper from the world

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Speaker 1: so people don't get hurt. So right now, all I'm

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Speaker 1: doing is I'm stirring the whole time. Well, you don't

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Speaker 1: have to stir the whole time. The goal here is

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Speaker 1: that you want a creamy, custody texture. Okay, so it

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Speaker 1: got though. We had a scrambled egg dish that was

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Speaker 1: for dinner. When I first put it on the menu,

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Speaker 1: was like, no one is going to order this, because

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Speaker 1: who's gonna order like scrambled eggs at nine o'clock at night?

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Speaker 1: Well I was wrong, um, And And it's this technique

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Speaker 1: of scrambling the eggs and then we marble in a

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Speaker 1: mesco sauce which is basically Spain's answer to pesto, but

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Speaker 1: it's a red sort of paste with like tomatoes and

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Speaker 1: chilies and almonds, et cetera, and then toasted almonds on top,

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Speaker 1: and then a goat cheese kind of run through the eggs.

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Speaker 1: Really really good. Okay, you can see the eggs are

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Speaker 1: starting to you know, come together, yes, exactly. And I'm

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Speaker 1: just you know, constantly just kind of stirring here. The

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Speaker 1: keys just good scrambled eggs is understanding temperature, because what

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Speaker 1: happens with eggs is all of a sudden they're raw

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Speaker 1: and then you blink in they're cooked. And you have

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Speaker 1: to remember now the pan is hot, so until you

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Speaker 1: take the eggs out of the pan, they're going to

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Speaker 1: continue to cook, even if it's off the heat. You

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Speaker 1: don't want that to happen because then they're gonna get

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Speaker 1: the eggs will get overcooked. You can see it's starting, yeah,

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Speaker 1: starting to form some curds because your mouth starting to water.

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Speaker 1: That's a little bit. And now I'm going to add

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Speaker 1: a little bit of salt. Okay, I'm gonna give it

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Speaker 1: one quick stir, and I'm taking him out of the pan.

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Speaker 1: See if I leave these in the pan, but they're not,

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Speaker 1: you're not. But see you can see that like a

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Speaker 1: little bit that I've left in the pan, that's gonna

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Speaker 1: keep cooking already. Look at this. So look at the

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Speaker 1: ones in the bowl. They're beautifully custody, know a little

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Speaker 1: bit a little yeah, but that's good. And then you

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Speaker 1: can see already the ones that I left in the pan,

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Speaker 1: they're overcooked, right, I mean for me, And there's your

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Speaker 1: scrambled eggs. Well, they look great. Scrambled eggs and toast.

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Speaker 1: That's what I'm feeding you today. Perfect. Alright, let's do

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Speaker 1: perfect breakfast. Wait, and the stove is okay. I have

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Speaker 1: to teach you to turn the stoves on this thing.

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Speaker 1: You know what I do love as a bacon, egg

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Speaker 1: and cheese. You know, we didn't talk about breakfast sandwiches.

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Speaker 1: We didn't talk about breakast sandwiches, which is insane. Here's

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Speaker 1: the thing about a breakfast sandwich. I usually eat a

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Speaker 1: breakfast sandwich at midnight. What oh yeah, what are you

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Speaker 1: talking about, like when you're drunk. First of all, I

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Speaker 1: don't get drunk. That's a lie. Let me set the

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Speaker 1: scene for your sophie. I've been out drinking mock tails

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Speaker 1: and you wish and I like a mock tail with

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Speaker 1: like a shot at to helo. That's a new trend.

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Speaker 1: You go to like some trendy l a restaurant, you order,

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Speaker 1: you order one of their non alcoholic drinks, and then

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Speaker 1: you ask for a side of and then so then

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Speaker 1: you know, but you have like maybe you haven't eaten

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Speaker 1: since like an early dinner, and now it's midnight and

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Speaker 1: you get home. You're not quite tired enough to go

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Speaker 1: to sleep. You have a good buzz on, like a

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Speaker 1: breakfast sandwich is There's nothing better in the world. Nothing.

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Speaker 1: I don't even want three star Mitchel and food. I

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Speaker 1: want a bacon egg and cheese. Bacon egg and cheese

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Speaker 1: and a soft roll. It's a very New York thing.

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Speaker 1: It is. When I first got my car, it was

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Speaker 1: like my my first feel of freedom. I would drive

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Speaker 1: to this place in Fairfield, Connecticut called the Country Cow

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Speaker 1: where they have the best bacon, egg and cheeses, and

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Speaker 1: I would buy two and go to school. Yeah, it

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Speaker 1: was like seven am, so you ate them in your

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Speaker 1: card orange glass. I would crush to bacon egg and

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Speaker 1: cheeses with tabasco and I would do that after across

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Speaker 1: country practice. Oh my god, that is my happy place. Yeah,

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Speaker 1: and let's get bacon, egg and cheese. Let's get real

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Speaker 1: about a couple of things. If you're gonna have a bacon,

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Speaker 1: egg and cheese, I'm sorry, but it has to be

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Speaker 1: a fried egg in my opinion, because you want that

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Speaker 1: egg yolked. Oh no, I disagree. You have scrambled eggs. No,

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Speaker 1: not scrambled eggs, not with I don't want the yolk.

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Speaker 1: What do you mean you don't want the like I

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Speaker 1: don't want the yolk running. Okay. So you want to

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Speaker 1: cook over well or over medium? Yes, okay, So you

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Speaker 1: want an over easy egg crispy bacon by I'm never

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Speaker 1: gonna understand chewy bacon me either. I mean, if some

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Speaker 1: people like it, it just doesn't like doesn't do it

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Speaker 1: for me? Who doesn't want crispy anything. I couldn't agree more.

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Speaker 1: And then it has to be American cheese. Yes. Yeah.

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Speaker 1: Do you ever do like a hash brown and a

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Speaker 1: egg sandwich? No, because I don't want potatoes and bread

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Speaker 1: at the same time like that, do you? I don't

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Speaker 1: hate it, but I'd rather have it on the side. Yeah,

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Speaker 1: And I just want some hot sauce. That's the only

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Speaker 1: other thing I wanted, a bacon, egg and cheese or breakfast.

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Speaker 1: Maybe you should create your own hot sauce, Sophie's Hot sauce,

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Speaker 1: Li Becauld. You talk about hot sauce, Sophie, Sophie Sauce,

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Speaker 1: Sophie sau Sophie Sauce. I like it coming to a

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Speaker 1: store near you, all right. Always Hungry is created by

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Speaker 1: Bobby Flay and Sophie flag. Our executive producer is Christopher

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Speaker 1: Haciois Always Hungry is produced, edited, and mixed by Jonathan

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Speaker 1: hows Tressler. Always Hungry is engineered by Sophie Flay. For

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Speaker 1: more podcast in My Heart Radio, visit the I Heart

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Speaker 1: Radio app, Apple Podcast, or wherever you listen to your

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Speaker 1: favorite shows.