1 00:00:00,400 --> 00:00:04,680 Speaker 1: Have you had breakfast yet today? Did you maybe quickly 2 00:00:04,720 --> 00:00:09,160 Speaker 1: throw something together that left you not feeling particularly fulfilled 3 00:00:09,240 --> 00:00:11,240 Speaker 1: about what you just put down your throat? 4 00:00:12,000 --> 00:00:12,160 Speaker 2: Now? 5 00:00:12,160 --> 00:00:15,080 Speaker 1: If the answer is yes, then you need to listen 6 00:00:15,120 --> 00:00:19,000 Speaker 1: to what top Melbourne chef and restaurant owner Ben Shuri 7 00:00:19,400 --> 00:00:23,280 Speaker 1: has to say about breakfast. Ben owns and works at 8 00:00:23,280 --> 00:00:27,200 Speaker 1: the Three Handed restaurant Attica and says it takes just 9 00:00:27,280 --> 00:00:30,200 Speaker 1: as long to make a bad breakfast as it does 10 00:00:30,240 --> 00:00:33,600 Speaker 1: to make a good one. So what are Ben's top 11 00:00:33,600 --> 00:00:41,240 Speaker 1: tips for making a great breakfast. My name is doctor 12 00:00:41,240 --> 00:00:44,760 Speaker 1: Amantha Imber. I'm an organizational psychologist and the founder of 13 00:00:44,840 --> 00:00:49,440 Speaker 1: behavioral science consultancy Inventium, and this is how I work 14 00:00:49,640 --> 00:00:52,520 Speaker 1: a show about how to help you do your best work. 15 00:00:53,800 --> 00:00:56,280 Speaker 1: On today is my favorite Tip episode? Will you go 16 00:00:56,440 --> 00:00:58,560 Speaker 1: back to an interview from the past and I pick 17 00:00:58,600 --> 00:01:02,000 Speaker 1: out my favorite tip for the interview In today's show, 18 00:01:02,040 --> 00:01:05,120 Speaker 1: I've selected an extract from my chat with Ben Shuri, 19 00:01:05,560 --> 00:01:09,440 Speaker 1: who took me through how to make the perfect egg breakfast, 20 00:01:09,800 --> 00:01:12,960 Speaker 1: and I promise you you will never think about cooking 21 00:01:13,040 --> 00:01:15,080 Speaker 1: eggs in the same way again. 22 00:01:15,840 --> 00:01:18,760 Speaker 2: I would say, though, that it takes just as long 23 00:01:18,800 --> 00:01:21,039 Speaker 2: to make a bad breakfast as it does to make 24 00:01:21,080 --> 00:01:25,480 Speaker 2: a good breakfast if not longer, especially if you factor 25 00:01:25,520 --> 00:01:28,360 Speaker 2: in the lack of productivity that you're going to have 26 00:01:28,400 --> 00:01:30,800 Speaker 2: from eating that terrible breakfast and how it's going to 27 00:01:30,800 --> 00:01:34,920 Speaker 2: make you feel afterwards. So probably the first and foremost 28 00:01:35,040 --> 00:01:37,400 Speaker 2: thing about making a really good breakfast. Let's just say eggs, 29 00:01:37,400 --> 00:01:39,520 Speaker 2: for example, eggs are not as easy, you know, as 30 00:01:39,560 --> 00:01:41,520 Speaker 2: they might seem. To give you a little tip on 31 00:01:41,680 --> 00:01:44,880 Speaker 2: poaching eggs, something that I've learned to poach eggs successfully 32 00:01:45,040 --> 00:01:47,840 Speaker 2: is to have a pot of water. It's a bit 33 00:01:47,880 --> 00:01:50,840 Speaker 2: deeper than you think it should be, and to have 34 00:01:50,920 --> 00:01:53,120 Speaker 2: a bit more volume of water than you think you need. 35 00:01:53,240 --> 00:01:56,760 Speaker 2: So I would probably be poaching eggs and about twenty 36 00:01:56,800 --> 00:02:01,440 Speaker 2: centimeters of water. I would have it just below boiling, 37 00:02:01,840 --> 00:02:05,720 Speaker 2: just a gentle simmer at the start. I always put 38 00:02:05,760 --> 00:02:09,280 Speaker 2: in a cap full of white vinegar, not white wine vinegar. 39 00:02:09,400 --> 00:02:12,480 Speaker 2: White vinegar, the cheap stuff that helps the eggs cook 40 00:02:12,520 --> 00:02:15,600 Speaker 2: and helps the protein set nicely. And now some people 41 00:02:15,639 --> 00:02:19,280 Speaker 2: will swear by cooking eggs room temperature, others from the fridge. 42 00:02:19,480 --> 00:02:22,720 Speaker 2: I'm take from the fridge and cook egg egg guy, 43 00:02:23,440 --> 00:02:24,560 Speaker 2: no salt in the water. 44 00:02:25,360 --> 00:02:27,240 Speaker 3: What I would do. They will take a spoon and I. 45 00:02:27,240 --> 00:02:29,840 Speaker 2: Will swirl that water a little bit like a little 46 00:02:29,880 --> 00:02:33,680 Speaker 2: bit like a whirlpool, and then that will spin. That 47 00:02:33,760 --> 00:02:36,359 Speaker 2: water will spin in the saucepan. And then I'll take 48 00:02:36,400 --> 00:02:40,359 Speaker 2: my egg and I'll crack it directly into that gently 49 00:02:40,440 --> 00:02:44,760 Speaker 2: swirling the water slowing as I'm adding the eggs. And 50 00:02:44,800 --> 00:02:47,400 Speaker 2: what that does is it helps the egg whites that 51 00:02:47,680 --> 00:02:50,680 Speaker 2: wrap around the yolk, and you get a nicer shape. 52 00:02:50,720 --> 00:02:53,240 Speaker 2: I would then turn the water down a little bit. 53 00:02:53,280 --> 00:02:55,200 Speaker 2: I don't want it to summer or boil at all 54 00:02:55,200 --> 00:02:58,640 Speaker 2: as I'm poaching them, and then just very simply drain 55 00:02:58,919 --> 00:03:00,959 Speaker 2: the eggs, take the egg from the saucepan with a 56 00:03:01,000 --> 00:03:04,040 Speaker 2: slotted spoon. I might just touch the bottom of the 57 00:03:04,040 --> 00:03:07,040 Speaker 2: egg on a paper towel. So my toast is not 58 00:03:07,120 --> 00:03:12,320 Speaker 2: soggy and proper bread, something with structure and really good butter. 59 00:03:12,840 --> 00:03:14,760 Speaker 3: Now you might be thinking, well. 60 00:03:14,680 --> 00:03:18,600 Speaker 2: Really good butter is expensive. I always say it is expensive, 61 00:03:18,639 --> 00:03:21,120 Speaker 2: but use less. You know, that's kind of I guess, 62 00:03:21,120 --> 00:03:23,519 Speaker 2: probably part of my cooking philosophy to buy the best 63 00:03:23,600 --> 00:03:27,160 Speaker 2: ingredients you can afford, and if you can't afford a 64 00:03:27,160 --> 00:03:28,680 Speaker 2: lot of them, just buy a small amount of them 65 00:03:28,840 --> 00:03:30,960 Speaker 2: eat more vegetables, less meat. 66 00:03:31,320 --> 00:03:32,080 Speaker 3: That's the way to go. 67 00:03:32,639 --> 00:03:33,640 Speaker 2: What is the best butter? 68 00:03:33,760 --> 00:03:34,920 Speaker 1: What should we be buying? 69 00:03:35,160 --> 00:03:38,720 Speaker 2: Well, if you're in Victoria, the best butter I think, 70 00:03:38,880 --> 00:03:40,840 Speaker 2: I mean, I'm going to sound terribly arrogant. 71 00:03:40,840 --> 00:03:43,920 Speaker 3: Here is the butter that we make by hand at Attica. 72 00:03:44,600 --> 00:03:48,760 Speaker 2: But if you're just looking to buy butter, Ghipsland, Jersey 73 00:03:49,160 --> 00:03:52,560 Speaker 2: make an exceptionally good cultured butter from Jersey cows. 74 00:03:53,200 --> 00:03:55,480 Speaker 1: And selfishly, I want to know how do you make 75 00:03:55,520 --> 00:03:57,720 Speaker 1: a good omelet because I feel like that's my. 76 00:03:58,360 --> 00:04:00,000 Speaker 2: Go to egg dish. 77 00:04:00,320 --> 00:04:01,960 Speaker 3: Sure, give me some tips for that. 78 00:04:02,040 --> 00:04:05,240 Speaker 2: The best eggs, you must start with the best eggs fresh. 79 00:04:05,240 --> 00:04:06,920 Speaker 1: And how do I know what are the best egs? 80 00:04:06,960 --> 00:04:08,720 Speaker 3: Well, the best way to know. 81 00:04:08,800 --> 00:04:10,600 Speaker 2: If you're lucky enough to be able to afford to 82 00:04:10,600 --> 00:04:12,640 Speaker 2: go to a farmer's market or to have a farmer's 83 00:04:12,680 --> 00:04:14,680 Speaker 2: market close to you, the best thing to do is 84 00:04:14,720 --> 00:04:17,839 Speaker 2: to make friends with the free range egg farmer at 85 00:04:17,880 --> 00:04:20,000 Speaker 2: the farmer's market, and then you would be able to 86 00:04:20,080 --> 00:04:23,280 Speaker 2: determine how old the eggs are, and what the conditions 87 00:04:23,320 --> 00:04:25,960 Speaker 2: on the farm are like, and how many hens per 88 00:04:26,000 --> 00:04:29,040 Speaker 2: squimeter and these types of things I would say avoid 89 00:04:29,080 --> 00:04:32,880 Speaker 2: eggs from supermarkets would be my definite advice if you can, 90 00:04:33,440 --> 00:04:36,320 Speaker 2: because you just don't know how long they've been hanging around, 91 00:04:36,400 --> 00:04:39,640 Speaker 2: how long they've been in the distribution center before they 92 00:04:39,680 --> 00:04:41,560 Speaker 2: got to the supermarket, and how long they've even been 93 00:04:41,600 --> 00:04:44,560 Speaker 2: at the supermarket before you brought them. So, if not 94 00:04:44,640 --> 00:04:47,479 Speaker 2: from a farmer's market, definitely from a small or a 95 00:04:47,520 --> 00:04:48,880 Speaker 2: local independent grosser. 96 00:04:49,600 --> 00:04:51,880 Speaker 3: So once you've got good eggs, and it's actually not 97 00:04:51,920 --> 00:04:53,800 Speaker 3: a hard thing to buy in Australia, the good eggs, 98 00:04:53,839 --> 00:04:55,880 Speaker 3: we're very lucky. If you go to North America, good 99 00:04:55,920 --> 00:04:57,279 Speaker 3: luck trying to buy good eggs. 100 00:04:57,720 --> 00:05:01,120 Speaker 2: So take the eggs and I like to do a 101 00:05:01,120 --> 00:05:04,600 Speaker 2: two egg onlet. So you need a lovely pan, that's 102 00:05:04,680 --> 00:05:05,440 Speaker 2: really helpful. 103 00:05:05,720 --> 00:05:06,880 Speaker 1: What's a good omelet pan. 104 00:05:07,279 --> 00:05:12,040 Speaker 2: Well, I've got a pan by all Clad, all c 105 00:05:13,080 --> 00:05:14,279 Speaker 2: lad or Clad. 106 00:05:14,400 --> 00:05:16,440 Speaker 3: I like it very much. It's got a copper core. 107 00:05:17,120 --> 00:05:18,360 Speaker 3: It's quite an expensive pan. 108 00:05:18,560 --> 00:05:21,640 Speaker 2: But again that's a relative thing because the pan that 109 00:05:21,680 --> 00:05:25,279 Speaker 2: I've got will last my entire life. And if you 110 00:05:25,320 --> 00:05:27,800 Speaker 2: buy it's not a nonstick pan. If you buy nonstick pans, 111 00:05:27,800 --> 00:05:30,320 Speaker 2: they're not the greatest. They wear out in your life. 112 00:05:30,360 --> 00:05:33,440 Speaker 2: You might have twenty non stick pans, which would be 113 00:05:33,480 --> 00:05:37,880 Speaker 2: more expensive than my expensive all clad pan. So again, 114 00:05:38,480 --> 00:05:40,960 Speaker 2: if you can afford it, the best pan. Like, it's 115 00:05:41,000 --> 00:05:44,880 Speaker 2: just a stainless steel copper core pan. And sometimes Sanmele 116 00:05:44,960 --> 00:05:47,960 Speaker 2: steel pans are really sticky, but this one's not. It's smallish, 117 00:05:48,000 --> 00:05:52,440 Speaker 2: it's not huge. Say, it's probably got a twenty centimeter base. 118 00:05:52,720 --> 00:05:54,800 Speaker 2: And what I do is I have my eggs, I 119 00:05:54,880 --> 00:05:58,479 Speaker 2: crack them into a small bowl and I whisked them 120 00:05:58,640 --> 00:06:02,479 Speaker 2: with a fork a whisk. Why is that Because I 121 00:06:02,480 --> 00:06:05,040 Speaker 2: don't want to break them up too much. I want 122 00:06:05,080 --> 00:06:07,800 Speaker 2: to break them up just enough. You'll still see in 123 00:06:07,839 --> 00:06:10,280 Speaker 2: my almost little bits of white. I don't want to 124 00:06:10,320 --> 00:06:12,520 Speaker 2: break down the texture and the structure of the egg 125 00:06:12,560 --> 00:06:15,880 Speaker 2: too much, and you can almost collapse it, and it becomes, 126 00:06:16,040 --> 00:06:19,800 Speaker 2: in my opinion, tougher, and it's stickier kind of to 127 00:06:19,839 --> 00:06:22,719 Speaker 2: the pan, and it's just not as nice. I like 128 00:06:22,839 --> 00:06:26,200 Speaker 2: to have my pan on a medium heat, not too low, 129 00:06:26,279 --> 00:06:27,000 Speaker 2: not too high. 130 00:06:27,680 --> 00:06:30,240 Speaker 3: I like to put a little bit of olive oil into. 131 00:06:30,120 --> 00:06:33,120 Speaker 2: The pan first, like I would say, a half teaspoon 132 00:06:33,120 --> 00:06:37,760 Speaker 2: and teaspoon, swell that around, whist my eggs. Most of 133 00:06:37,800 --> 00:06:39,960 Speaker 2: the time I don't season my eggs, but you can season, 134 00:06:40,040 --> 00:06:42,040 Speaker 2: but there's definitely skills of thoughts on whether or not 135 00:06:42,080 --> 00:06:42,760 Speaker 2: they should be season. 136 00:06:42,839 --> 00:06:44,680 Speaker 3: At that point, I don't seison them in the bowl. 137 00:06:46,240 --> 00:06:48,640 Speaker 2: I add a knob a good butter again, and I 138 00:06:48,720 --> 00:06:50,919 Speaker 2: watch a foam now and it's not going brown or 139 00:06:50,920 --> 00:06:52,400 Speaker 2: black at this point, it's just fiming. 140 00:06:52,440 --> 00:06:53,800 Speaker 3: So it's got a good temperature. 141 00:06:53,839 --> 00:06:57,559 Speaker 2: But that the butter is not burning, I will pour 142 00:06:57,720 --> 00:06:59,960 Speaker 2: the eggs into it, using us specially to get all 143 00:07:00,160 --> 00:07:01,320 Speaker 2: of the egg out of the bowl. 144 00:07:01,560 --> 00:07:04,200 Speaker 3: That's approach it. You never leave anything in the bowl 145 00:07:04,600 --> 00:07:06,400 Speaker 3: for any preparation in cooking. 146 00:07:06,760 --> 00:07:09,039 Speaker 2: And I like to use a spatula to make my omelets, 147 00:07:09,080 --> 00:07:12,720 Speaker 2: a rubber spatula like some chefs seem to call them Maurice's, 148 00:07:12,720 --> 00:07:14,520 Speaker 2: but it's always just a spacheler for me. And I 149 00:07:14,680 --> 00:07:17,120 Speaker 2: just shake the pan gently above the element. 150 00:07:16,800 --> 00:07:20,520 Speaker 3: A little bit. I then allow the eggs to cover 151 00:07:20,600 --> 00:07:22,840 Speaker 3: the entire base of the pan and cook a little bit, 152 00:07:23,080 --> 00:07:24,160 Speaker 3: and then I quickly use. 153 00:07:24,120 --> 00:07:28,080 Speaker 2: My spatula to stir them just once, and then I'll 154 00:07:28,120 --> 00:07:31,080 Speaker 2: probably take the pan off the heat and just let 155 00:07:31,160 --> 00:07:34,320 Speaker 2: the heat of the pan do the cooking of the omelet. 156 00:07:34,640 --> 00:07:36,440 Speaker 3: Now, sometimes if I'm putting something in it. 157 00:07:36,480 --> 00:07:38,600 Speaker 2: I'd like to put a small amount of gria or 158 00:07:38,640 --> 00:07:42,000 Speaker 2: a parmesan or even a soft cheese, and then I'm 159 00:07:42,040 --> 00:07:45,240 Speaker 2: going to basically take the handle of. 160 00:07:45,200 --> 00:07:48,000 Speaker 3: The pan in my left hand and I'm going to 161 00:07:48,040 --> 00:07:48,960 Speaker 3: lift it a little. 162 00:07:48,720 --> 00:07:50,720 Speaker 2: Bit so that the pan is now on an angle 163 00:07:50,760 --> 00:07:53,000 Speaker 2: sloping down towards the stove, and I'm going to use 164 00:07:53,000 --> 00:07:57,200 Speaker 2: the spatula to roll my omelet into the shape of cigars. 165 00:07:57,200 --> 00:08:00,400 Speaker 2: It's a very classic style of making omelets. What I'm 166 00:08:00,400 --> 00:08:03,840 Speaker 2: looking for is that nice, even round cigar. I'm letting 167 00:08:03,840 --> 00:08:07,600 Speaker 2: the omelet roll on itself. I'm using the gravity because 168 00:08:07,600 --> 00:08:10,800 Speaker 2: I've elevated the pan on an angle in my left hand, and. 169 00:08:11,480 --> 00:08:13,080 Speaker 3: At the end or just give it a little tap 170 00:08:13,160 --> 00:08:15,760 Speaker 3: to help the omelet form into the cigar. 171 00:08:16,200 --> 00:08:18,840 Speaker 2: And then I will use that same angle, the same 172 00:08:18,880 --> 00:08:22,360 Speaker 2: sort of awkward looking angle to put on the plate 173 00:08:22,880 --> 00:08:26,480 Speaker 2: now the key. In my opinion, omelet should have no 174 00:08:26,600 --> 00:08:29,480 Speaker 2: color on it, should be no brown on it at all. 175 00:08:29,600 --> 00:08:32,760 Speaker 2: It should be golden like yellow, the color of the egg. 176 00:08:33,440 --> 00:08:35,120 Speaker 2: And that's how I do it. I always want the 177 00:08:35,120 --> 00:08:37,240 Speaker 2: omelet to be a little bit runny in the middle, 178 00:08:37,840 --> 00:08:41,360 Speaker 2: especially as eggs will continue to cook in the pan. 179 00:08:41,520 --> 00:08:43,240 Speaker 3: And then a little bit when they're on the plate 180 00:08:43,280 --> 00:08:43,720 Speaker 3: as well. 181 00:08:45,000 --> 00:08:49,600 Speaker 1: That is it for today's show. If you haven't done 182 00:08:49,640 --> 00:08:51,480 Speaker 1: so already, you might want to connect with me on 183 00:08:51,559 --> 00:08:55,160 Speaker 1: the social channels where I post additional content. You can 184 00:08:55,160 --> 00:08:58,000 Speaker 1: find me on LinkedIn just search Amantha Imber. I'm on 185 00:08:58,040 --> 00:09:03,000 Speaker 1: Twitter at Amantha and on Instagram at Amantha I. How 186 00:09:03,080 --> 00:09:06,600 Speaker 1: I Work is produced by Inventium with production support from 187 00:09:06,720 --> 00:09:10,400 Speaker 1: Dead Set Studios and thank you to Martin Nimba who 188 00:09:10,400 --> 00:09:13,160 Speaker 1: did the audio mix and makes everything sound better than 189 00:09:13,160 --> 00:09:15,840 Speaker 1: it would have otherwise. See you next time.