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You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.\nCheck out the recipe here: https://www.bonappetit.com/recipe/breakfast-sandwiches-onion-bacon\n\n\nWant Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo\n\nStill haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn\n\nWant more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu\n\nABOUT BON APPÉTIT\nBon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. \n\n\nChris Makes Breakfast Sandwiches | From the Test Kitchen | Bon Appétit", "1\n00:00:00,160 --> 00:00:02,000\n- So, listen, go out, live your life.\n\n2\n00:00:02,000 --> 00:00:03,728\n[clattering]\n\n3\n00:00:03,728 --> 00:00:06,048\nHe's trying to sabotage me.\n\n4\n00:00:06,048 --> 00:00:08,465\n[clattering]\n\n5\n00:00:11,568 --> 00:00:13,560\n[indistinctive chatter]\n\n6\n00:00:13,560 --> 00:00:15,643\n[laughs]\n\n7\n00:00:17,109 --> 00:00:19,692\n[upbeat music]\n\n8\n00:00:20,552 --> 00:00:21,950\n- I didn't think we were gonna have time\n\n9\n00:00:21,950 --> 00:00:23,800\nto make healthiest\nbreakfast sandwiches today,\n\n10\n00:00:23,800 --> 00:00:25,250\nbut it turns out, we do.\n\n11\n00:00:25,250 --> 00:00:27,380\nSo, so much the better for you and me,\n\n12\n00:00:27,380 --> 00:00:29,080\nand everyone else in this kitchen.\n\n13\n00:00:29,080 --> 00:00:31,440\nIn New York, there is the phenomenon\n\n14\n00:00:31,440 --> 00:00:34,130\nof the kinda bodega sandwich,\n\n15\n00:00:34,130 --> 00:00:37,250\nlike classic bacon-egg-cheese sandwich,\n\n16\n00:00:37,250 --> 00:00:40,710\nthat's probably saved you\nfrom countless hangovers,\n\n17\n00:00:40,710 --> 00:00:43,250\ncountless mornings of hangriness.\n\n18\n00:00:43,250 --> 00:00:46,550\nI myself, you know,\nhave a deep-seated love\n\n19\n00:00:46,550 --> 00:00:48,550\nand appreciation for that sandwich.\n\n20\n00:00:48,550 --> 00:00:50,870\nBut, you ask yourself the question,\n\n21\n00:00:50,870 --> 00:00:52,510\nwhat would it take to make that\n\n22\n00:00:52,510 --> 00:00:54,050\na little bit more healthy-ish,\n\n23\n00:00:54,050 --> 00:00:56,990\nit'd probably be a little\nbit something like this.\n\n24\n00:00:56,990 --> 00:00:59,510\nSo, first thing we're gonna do,\n\n25\n00:00:59,510 --> 00:01:01,610\nis we're gonna make onion bacon,\n\n26\n00:01:01,610 --> 00:01:05,340\nand interpret that how you will,\n\n27\n00:01:05,340 --> 00:01:08,870\nwe're not trying truly make\nsome kind of meat substitute,\n\n28\n00:01:08,870 --> 00:01:10,980\nbut there's a certain way that beak bacon\n\n29\n00:01:10,980 --> 00:01:14,296\nkinda gives depth and\nkinda grounds the flavor\n\n30\n00:01:14,296 --> 00:01:16,810\nof a bacon, egg and cheese sandwich,\n\n31\n00:01:16,810 --> 00:01:19,925\nand onion, you toss it\nwith a little soy sauce,\n\n32\n00:01:19,925 --> 00:01:21,256\nlittle garlic powder,\n\n33\n00:01:21,256 --> 00:01:23,240\nlittle olive oil, salt,\n\n34\n00:01:23,240 --> 00:01:26,053\nit takes on similar, not identical,\n\n35\n00:01:26,053 --> 00:01:28,465\na very similar kind of savory\n\n36\n00:01:28,465 --> 00:01:31,250\ndeep rich umami filled quality.\n\n37\n00:01:31,250 --> 00:01:34,800\nSo, normally when I cut an onion,\n\n38\n00:01:34,800 --> 00:01:38,320\nI go sort of along the longitudinal axis,\n\n39\n00:01:39,835 --> 00:01:40,806\nbut that works.\n\n40\n00:01:40,806 --> 00:01:42,850\nToday, I'm gonna go the other way.\n\n41\n00:01:42,850 --> 00:01:45,720\nI'm gonna go across the equator.\n\n42\n00:01:45,720 --> 00:01:46,780\nI'm then gonna peel it,\n\n43\n00:01:46,780 --> 00:01:48,700\nand the reason why I'm\ncutting it this way,\n\n44\n00:01:48,700 --> 00:01:51,510\nis that, what I don't want,\n\n45\n00:01:51,510 --> 00:01:55,110\nare kind of like big stringy bits of onion\n\n46\n00:01:55,110 --> 00:01:57,990\nthat are gonna come out of the sandwich\n\n47\n00:01:57,990 --> 00:01:59,400\na little bit too easy.\n\n48\n00:01:59,400 --> 00:02:04,040\nThis is gonna result in these\nbig, nice petals of onion,\n\n49\n00:02:04,040 --> 00:02:07,100\nthat are gonna flatten and stay put.\n\n50\n00:02:07,100 --> 00:02:08,840\nAnd that's kinda essential to\n\n51\n00:02:08,840 --> 00:02:11,540\nthe construction of a\ngood breakfast sandwich.\n\n52\n00:02:11,540 --> 00:02:14,290\nThings shouldn't be sliding\nin and out, and all around.\n\n53\n00:02:18,118 --> 00:02:20,035\nSo, I took the top off.\n\n54\n00:02:21,150 --> 00:02:22,710\nGuess I could've done that first.\n\n55\n00:02:22,710 --> 00:02:23,920\nMight've made a little more sense.\n\n56\n00:02:23,920 --> 00:02:24,850\nNo big deal.\n\n57\n00:02:24,850 --> 00:02:27,410\nI'm just gonna separate\nthe petals of this onion.\n\n58\n00:02:27,410 --> 00:02:30,790\nYou wanna have nice big petals.\n\n59\n00:02:30,790 --> 00:02:32,180\nSeparate them all out.\n\n60\n00:02:32,180 --> 00:02:33,793\nTo nice big rings.\n\n61\n00:02:34,700 --> 00:02:38,040\nPieces of onion could never\nactually be bacon, right?\n\n62\n00:02:38,040 --> 00:02:42,554\nBut they can take on\nsimilar kinda really deep,\n\n63\n00:02:42,554 --> 00:02:46,340\nkinda rich umami quality to them.\n\n64\n00:02:46,340 --> 00:02:49,380\nIn this case, onion\ngoes in that direction,\n\n65\n00:02:49,380 --> 00:02:50,760\njust in it of itself,\n\n66\n00:02:50,760 --> 00:02:51,833\nespecially red onion.\n\n67\n00:02:51,833 --> 00:02:53,830\nJust very pleasantly sweet.\n\n68\n00:02:53,830 --> 00:02:55,820\nIt roasts up really tender,\n\n69\n00:02:55,820 --> 00:02:57,930\nand has a creamy quality to it.\n\n70\n00:02:57,930 --> 00:03:00,100\nI'm helping it along in this instance\n\n71\n00:03:00,100 --> 00:03:01,500\nwith a little bit of soy sauce,\n\n72\n00:03:01,500 --> 00:03:05,110\nwhich is also super kinda rich and savory.\n\n73\n00:03:05,110 --> 00:03:07,487\nSo I'm just tryna keep these rings\n\n74\n00:03:07,487 --> 00:03:10,820\nas intact pieces as possible.\n\n75\n00:03:10,820 --> 00:03:13,630\nThat way, after these are roasted,\n\n76\n00:03:13,630 --> 00:03:15,840\nwe'll be able to flatten\nthem on the sandwich,\n\n77\n00:03:15,840 --> 00:03:19,310\nand they'll lay like a strip of bacon.\n\n78\n00:03:19,310 --> 00:03:20,900\nAll right.\n\n79\n00:03:20,900 --> 00:03:22,360\nSo, onto this.\n\n80\n00:03:22,360 --> 00:03:24,550\nI'm putting just a table\nspoon of olive oil,\n\n81\n00:03:24,550 --> 00:03:25,570\nto help the onion\n\n82\n00:03:25,570 --> 00:03:27,340\nget kinda soft and jammy.\n\n83\n00:03:27,340 --> 00:03:28,553\nA little bit of soy sauce,\n\n84\n00:03:28,553 --> 00:03:31,150\nthis is one teaspoon, regular soy sauce.\n\n85\n00:03:31,150 --> 00:03:36,150\nThat's kinda gonna boost up\nthe umami quality of the onion.\n\n86\n00:03:36,330 --> 00:03:37,530\nAnd then garlic powder,\n\n87\n00:03:37,530 --> 00:03:38,910\nwhich, garlic power,\n\n88\n00:03:38,910 --> 00:03:41,580\nit's not necessarily a\nsubstitute for raw garlic,\n\n89\n00:03:41,580 --> 00:03:43,930\nbut it adds garlic flavor,\n\n90\n00:03:43,930 --> 00:03:46,360\nin a very deep and precise way,\n\n91\n00:03:46,360 --> 00:03:49,417\nso it's a great addition to dry rubs,\n\n92\n00:03:49,417 --> 00:03:53,770\nit's a great addition to blender sauces,\n\n93\n00:03:53,770 --> 00:03:55,610\nbecause it's not gonna have that sharp\n\n94\n00:03:55,610 --> 00:03:57,830\nin your face raw garlic quality.\n\n95\n00:03:57,830 --> 00:03:59,962\nIt's gonna have a little bit more of\n\n96\n00:03:59,962 --> 00:04:00,900\na kind of\n\n97\n00:04:00,900 --> 00:04:02,310\nlow-level\n\n98\n00:04:02,310 --> 00:04:04,200\numami richness to it.\n\n99\n00:04:04,200 --> 00:04:07,290\nThen, I'm just gonna also season\nwith a little bit of salt,\n\n100\n00:04:07,290 --> 00:04:09,613\nand then, it's actually kinda pretty.\n\n101\n00:04:11,210 --> 00:04:12,043\nOne second.\n\n102\n00:04:14,000 --> 00:04:14,833\nOkay.\n\n103\n00:04:16,755 --> 00:04:19,060\nI'm just gonna toss these altogether.\n\n104\n00:04:19,060 --> 00:04:19,893\nAll right.\n\n105\n00:04:19,893 --> 00:04:21,833\nAnd these gonna go in the oven.\n\n106\n00:04:23,930 --> 00:04:25,170\nIt's at 350.\n\n107\n00:04:25,170 --> 00:04:26,053\nUh oh.\n\n108\n00:04:27,420 --> 00:04:28,393\nDid it again.\n\n109\n00:04:30,010 --> 00:04:32,040\nI don't know how cool that is or not.\n\n110\n00:04:32,040 --> 00:04:32,873\nThank you.\n\n111\n00:04:37,480 --> 00:04:39,430\nThis is what they're gonna become.\n\n112\n00:04:39,430 --> 00:04:40,940\nSo red onion, in particular,\n\n113\n00:04:40,940 --> 00:04:43,330\nbecause of that sugar content,\n\n114\n00:04:43,330 --> 00:04:45,300\nit gets sweet and jammy\n\n115\n00:04:45,300 --> 00:04:46,500\nand unctuous in a way\n\n116\n00:04:46,500 --> 00:04:47,730\nthat\n\n117\n00:04:47,730 --> 00:04:49,400\nmost other onions just don't.\n\n118\n00:04:49,400 --> 00:04:52,210\nThey kinda have tendency\nto get kinda dry, and sad.\n\n119\n00:04:52,210 --> 00:04:55,870\nWhereas red onion has this\nluscious plumpness to it.\n\n120\n00:04:55,870 --> 00:04:58,120\nThere is the lovely, kinda deep\n\n121\n00:04:58,120 --> 00:04:58,953\nand rich.\n\n122\n00:04:58,953 --> 00:05:01,220\nIt's like it's almost smoky, you know?\n\n123\n00:05:01,220 --> 00:05:02,890\nIt almost tastes like,\n\n124\n00:05:02,890 --> 00:05:04,840\nit's been cured or kinda like adulterated,\n\n125\n00:05:04,840 --> 00:05:06,810\nin some way bacon is.\n\n126\n00:05:06,810 --> 00:05:09,860\nSo, we have our lovely,\nkind of onion rings here,\n\n127\n00:05:09,860 --> 00:05:12,980\nthat are gonna be\nclutched in our sandwich.\n\n128\n00:05:12,980 --> 00:05:14,240\nWe're adding just a little bit of\n\n129\n00:05:14,240 --> 00:05:16,420\nthat kinda depth to it.\n\n130\n00:05:16,420 --> 00:05:18,130\nI'm actually gonna just throw these aside,\n\n131\n00:05:18,130 --> 00:05:19,513\non our speed rack here.\n\n132\n00:05:22,000 --> 00:05:24,830\nSo when I was talking to\nAndy about this sandwich,\n\n133\n00:05:24,830 --> 00:05:27,520\nI was like, \"what do you\nthink of breakfast sandwich,\n\n134\n00:05:27,520 --> 00:05:28,720\nlike a healthy-ish one\n\n135\n00:05:29,690 --> 00:05:30,570\nhas to have?\"\n\n136\n00:05:30,570 --> 00:05:32,970\nAnd he said, that it has to\nhave something green in it.\n\n137\n00:05:32,970 --> 00:05:35,930\nAnd I racked my brain like green, green.\n\n138\n00:05:35,930 --> 00:05:39,653\nI mean, yeah, you can\ndo some arugula pastel,\n\n139\n00:05:42,092 --> 00:05:43,030\nAre you making arugula pastel\nfor your breakfast sandwich?\n\n140\n00:05:43,030 --> 00:05:44,090\nYou're hungover,\n\n141\n00:05:44,090 --> 00:05:46,030\nor you woke up too late\n\n142\n00:05:46,030 --> 00:05:48,700\nor you're staying in and\nyou just want to make\n\n143\n00:05:48,700 --> 00:05:50,268\nsomething tasty for yourself.\n\n144\n00:05:50,268 --> 00:05:52,155\nI can think of so many days of my life\n\n145\n00:05:52,155 --> 00:05:55,246\nthat I probably would've\nbeen way better off\n\n146\n00:05:55,246 --> 00:05:57,470\nlike maybe two hundred percent better off\n\n147\n00:05:57,470 --> 00:05:59,100\nif I have had something like this\n\n148\n00:05:59,100 --> 00:06:01,240\nto kinda get me up and moving.\n\n149\n00:06:01,240 --> 00:06:02,503\nAnyway, point being,\n\n150\n00:06:02,503 --> 00:06:05,580\nwhy not use, like an awesome green\n\n151\n00:06:05,580 --> 00:06:07,280\nhot sauce that has a little bit of that,\n\n152\n00:06:07,280 --> 00:06:09,083\nlike more kinda like vegetal,\n\n153\n00:06:10,497 --> 00:06:12,140\nherbaciousness quality to it,\n\n154\n00:06:12,140 --> 00:06:14,410\nas opposed to the standard red one,\n\n155\n00:06:14,410 --> 00:06:15,820\nand,\n\n156\n00:06:15,820 --> 00:06:18,070\nyou can absolutely use\nred hot sauce for this,\n\n157\n00:06:18,070 --> 00:06:20,360\nit truly, it doesn't matter that much,\n\n158\n00:06:20,360 --> 00:06:21,710\nbecause we're gonna bulk this up\n\n159\n00:06:21,710 --> 00:06:23,850\nwith some freshly chopped herbs.\n\n160\n00:06:23,850 --> 00:06:26,260\nBut a hot sauce, actually,\n\n161\n00:06:26,260 --> 00:06:28,820\nhas a lot of the complexity\n\n162\n00:06:28,820 --> 00:06:29,800\nthat you're looking for,\n\n163\n00:06:29,800 --> 00:06:33,084\nin a condiment or\ndressing just ready to go.\n\n164\n00:06:33,084 --> 00:06:36,290\nSo, I didn't want this\nto turn into a big ask,\n\n165\n00:06:36,290 --> 00:06:38,674\nyou know, already, you're\nroasting your onions,\n\n166\n00:06:38,674 --> 00:06:41,490\nyou're making some soft scrambled eggs.\n\n167\n00:06:41,490 --> 00:06:46,200\nI didn't want the sauce to be\na big labor intensive element.\n\n168\n00:06:46,200 --> 00:06:49,450\nSo, I'm gonna use a couple tablespoons of\n\n169\n00:06:49,450 --> 00:06:51,371\nthis lovely green cholula hot sauce.\n\n170\n00:06:51,371 --> 00:06:54,520\nI'm gonna round it out and\nthin it out just slightly\n\n171\n00:06:54,520 --> 00:06:56,020\nwith a little bit of olive oil\n\n172\n00:06:56,980 --> 00:06:59,423\nAnd I'm gonna put some\nfreshly chopped herbs in it.\n\n173\n00:07:00,520 --> 00:07:05,163\nThat's gonna give us a really\nnice, super easy condiment.\n\n174\n00:07:06,853 --> 00:07:07,703\n'Kay.\n\n175\n00:07:07,703 --> 00:07:09,881\nI'ma chop some herbs, you could use dill,\n\n176\n00:07:09,881 --> 00:07:13,100\ncilantro, basil, whatever\nyou have on hand.\n\n177\n00:07:13,100 --> 00:07:15,870\nI'm just gonna do a little mixy mix here.\n\n178\n00:07:15,870 --> 00:07:18,933\nAny soft herb will be totally welcome.\n\n179\n00:07:23,450 --> 00:07:24,633\nGot our herbage.\n\n180\n00:07:25,920 --> 00:07:28,515\nSo, to make Andy happy,\n\n181\n00:07:28,515 --> 00:07:30,630\nand because it is the right thing to do\n\n182\n00:07:30,630 --> 00:07:32,163\ngot a green sauce.\n\n183\n00:07:34,370 --> 00:07:36,120\nIt's bright, it's tangy,\n\n184\n00:07:36,120 --> 00:07:39,390\nit's really flavorful. Highly recommend.\n\n185\n00:07:39,390 --> 00:07:40,223\nAll right.\n\n186\n00:07:40,223 --> 00:07:42,763\nThe next step, do a little\nsoft scrambled eggs,\n\n187\n00:07:43,610 --> 00:07:46,000\nand before I get the eggs going,\n\n188\n00:07:46,000 --> 00:07:48,130\nyou couldn't just put\nthis on a plain bagel,\n\n189\n00:07:48,130 --> 00:07:49,500\nand call it a day,\n\n190\n00:07:49,500 --> 00:07:51,630\nIt wouldn't be super healthy-ish.\n\n191\n00:07:51,630 --> 00:07:55,570\nI have a particular affection\nfor foods for lifes,\n\n192\n00:07:55,570 --> 00:07:59,720\nseven, sprouted,\nwhole-grain English muffins.\n\n193\n00:07:59,720 --> 00:08:02,652\nThey are a little dry, a little carboardy,\n\n194\n00:08:02,652 --> 00:08:06,800\nbut you eat one, and you\ndefinitely feel healthy.\n\n195\n00:08:06,800 --> 00:08:10,520\nLike, you feel honestly even virtuous.\n\n196\n00:08:10,520 --> 00:08:12,820\nI'm just gonna go ahead and\ntoast these in the oven,\n\n197\n00:08:12,820 --> 00:08:14,493\nwhile we're working on our eggs.\n\n198\n00:08:19,634 --> 00:08:22,170\nYou guys are only making me do recipes\n\n199\n00:08:22,170 --> 00:08:23,853\nthat involve cracking eggs.\n\n200\n00:08:24,710 --> 00:08:25,543\nNever let it down.\n\n201\n00:08:25,543 --> 00:08:28,700\nIt does help if you do it with slightly\n\n202\n00:08:28,700 --> 00:08:30,960\nmore room temp eggs, I find.\n\n203\n00:08:30,960 --> 00:08:32,030\n- [Cameraman] How are these?\n\n204\n00:08:32,030 --> 00:08:33,767\n- These are pretty good.\n\n205\n00:08:33,767 --> 00:08:34,912\n- [Cameraman] Ah, oh!\n\n206\n00:08:34,912 --> 00:08:38,226\n- I mean, I can do it, but\nI'm not doing it on camera.\n\n207\n00:08:38,226 --> 00:08:40,790\nFor America, you know.\n\n208\n00:08:40,790 --> 00:08:43,210\nLike there's two pieces\nof friggin shell in there.\n\n209\n00:08:43,210 --> 00:08:45,900\nI literally don't know\nhow anybody does it.\n\n210\n00:08:45,900 --> 00:08:48,183\nIt's my calyceal, it's fine.\n\n211\n00:08:48,183 --> 00:08:51,430\nIt's my kryptonite, and I\njust have to live with it.\n\n212\n00:08:51,430 --> 00:08:52,263\nAll right.\n\n213\n00:08:52,263 --> 00:08:53,710\nWell, I took the shell out, and I admitted\n\n214\n00:08:53,710 --> 00:08:54,660\nthat there was shell in there,\n\n215\n00:08:54,660 --> 00:08:55,760\nI did the right thing.\n\n216\n00:08:58,840 --> 00:09:02,020\nHealthy-ish or not, I think\nthat soft scrambled eggs\n\n217\n00:09:02,920 --> 00:09:03,833\nneed butter.\n\n218\n00:09:04,830 --> 00:09:06,870\nOccasionally, if I'm\nmoving fast in the kitchen,\n\n219\n00:09:06,870 --> 00:09:08,980\nand I want a little scrambled eggs snack,\n\n220\n00:09:08,980 --> 00:09:10,470\nI will use olive oil.\n\n221\n00:09:10,470 --> 00:09:11,303\nLet's face it,\n\n222\n00:09:11,303 --> 00:09:12,700\nit's just not as good.\n\n223\n00:09:12,700 --> 00:09:15,960\nSo, I don't try to overwhisk it,\n\n224\n00:09:15,960 --> 00:09:17,660\nbut a little bit of whisking is good.\n\n225\n00:09:17,660 --> 00:09:19,720\nOh wow, this is some\nsoft butter, that's okay.\n\n226\n00:09:19,720 --> 00:09:21,730\nSoft scrambled eggs, soft butter,\n\n227\n00:09:21,730 --> 00:09:23,630\nthey're kinda in the same world there.\n\n228\n00:09:26,520 --> 00:09:28,110\nGrab this.\n\n229\n00:09:28,110 --> 00:09:29,870\nLet's kinda eyeball this,\n\n230\n00:09:29,870 --> 00:09:31,720\nand call it a tablespoon.\n\n231\n00:09:31,720 --> 00:09:35,930\nSo, even a tablespoon of\nbutter divided between,\n\n232\n00:09:35,930 --> 00:09:39,923\namong four eggs, it's\ngonna make two sandwiches.\n\n233\n00:09:40,859 --> 00:09:44,608\nThe flavor you get, the\nbenefits of the richness,\n\n234\n00:09:44,608 --> 00:09:47,520\nyou know, you're kinda already\nadding to already rich eggs,\n\n235\n00:09:47,520 --> 00:09:49,023\nit's kind of key.\n\n236\n00:09:50,290 --> 00:09:53,293\nI like to put, get the\nbutter nice and melty,\n\n237\n00:09:55,600 --> 00:09:57,850\njust like a little\npre-toast on the muffin,\n\n238\n00:09:57,850 --> 00:09:58,853\nvery clutch.\n\n239\n00:10:00,330 --> 00:10:01,730\nAw, thank you.\n\n240\n00:10:01,730 --> 00:10:05,280\nSo as soon as the butter is\nmelted, I'm gonna drop these in.\n\n241\n00:10:05,280 --> 00:10:08,120\nYou certainly need salt in your eggs.\n\n242\n00:10:08,120 --> 00:10:10,490\nI don't know that you always\nneed pepper in your eggs.\n\n243\n00:10:10,490 --> 00:10:11,690\nMaybe I'm in the minority,\n\n244\n00:10:11,690 --> 00:10:14,890\nbut for this, we already\nhave that hot sauce\n\n245\n00:10:14,890 --> 00:10:15,943\ngoing on in there.\n\n246\n00:10:17,770 --> 00:10:22,180\nSo I'm moving this around,\ngetting the eggs off of the\n\n247\n00:10:22,180 --> 00:10:23,423\ncooking surface.\n\n248\n00:10:24,440 --> 00:10:25,623\nPause for a sec.\n\n249\n00:10:26,750 --> 00:10:28,050\nSeason with a little salt.\n\n250\n00:10:30,020 --> 00:10:32,580\nI just find that when you're whisking,\n\n251\n00:10:32,580 --> 00:10:33,890\nyou're moving anything,\n\n252\n00:10:33,890 --> 00:10:37,830\nlike a little motion in the pan\nitself as well as moving it,\n\n253\n00:10:37,830 --> 00:10:41,330\njust really helps distribute\nthe eggs and redistribute them\n\n254\n00:10:41,330 --> 00:10:43,523\nacross the cooking surface.\n\n255\n00:10:44,500 --> 00:10:45,480\nContinually.\n\n256\n00:10:45,480 --> 00:10:48,960\nSo nothing has the chance to overcook.\n\n257\n00:10:48,960 --> 00:10:50,990\nI'm just looking for a nice loose set,\n\n258\n00:10:50,990 --> 00:10:51,950\nand that's it.\n\n259\n00:10:51,950 --> 00:10:55,630\nI'm gonna be dividing this in\nhalf into two little portions,\n\n260\n00:10:55,630 --> 00:10:56,963\nto go on our muffins.\n\n261\n00:10:58,140 --> 00:10:59,330\nBoom.\n\n262\n00:10:59,330 --> 00:11:01,630\nSo, next step.\n\n263\n00:11:01,630 --> 00:11:02,820\nEverything is basically done.\n\n264\n00:11:02,820 --> 00:11:05,670\nI just want to get this\ncheese a little bit melty.\n\n265\n00:11:05,670 --> 00:11:08,560\nI'm gonna cut some pieces of cheese.\n\n266\n00:11:08,560 --> 00:11:11,300\nAssemble the sandwich part way.\n\n267\n00:11:11,300 --> 00:11:14,730\nMelt it for three, four\nminutes, however long it takes\n\n268\n00:11:14,730 --> 00:11:16,420\nto get that cheese oozy.\n\n269\n00:11:16,420 --> 00:11:18,620\nAnd then we'll finish\nassembling from there.\n\n270\n00:11:23,328 --> 00:11:25,450\nJust gonna divide my egg.\n\n271\n00:11:25,450 --> 00:11:26,450\nDon't really have to worry about\n\n272\n00:11:26,450 --> 00:11:28,270\nthe egg overcooking at this point.\n\n273\n00:11:28,270 --> 00:11:30,670\nThe cheese is going to\ninsulate it a little bit.\n\n274\n00:11:32,110 --> 00:11:33,460\nCheese on top.\n\n275\n00:11:33,460 --> 00:11:36,200\nThe tops are already feeling\nplenty toasted to me,\n\n276\n00:11:36,200 --> 00:11:38,823\nso I'm not gonna like re-toast them here.\n\n277\n00:11:41,190 --> 00:11:44,857\nJust going to throw that in\njust until the cheese is melted.\n\n278\n00:11:44,857 --> 00:11:46,893\nAnd then, I'm gonna finish assembling it.\n\n279\n00:11:48,000 --> 00:11:49,913\nAbout five minutes.\n\n280\n00:11:52,500 --> 00:11:55,350\nJust want to see a little bit of ooze.\n\n281\n00:11:55,350 --> 00:11:56,543\nThat's perfect.\n\n282\n00:12:00,945 --> 00:12:04,430\nAs discussed, everything is cool,\n\n283\n00:12:04,430 --> 00:12:06,093\nsauce is going on top.\n\n284\n00:12:09,445 --> 00:12:10,278\nSauce on top.\n\n285\n00:12:10,278 --> 00:12:11,640\nSo, this is what I'm saying.\n\n286\n00:12:11,640 --> 00:12:13,320\nWhen you cut the onions like this,\n\n287\n00:12:13,320 --> 00:12:16,950\nyou get a beautiful ring,\nkinda stays put on there.\n\n288\n00:12:16,950 --> 00:12:18,487\nIt's not gonna travel too far,\n\n289\n00:12:18,487 --> 00:12:19,760\nyou know what I'm saying?\n\n290\n00:12:19,760 --> 00:12:22,533\nCrispy, jammy, chewy, unctuous.\n\n291\n00:12:30,600 --> 00:12:31,433\nBoom.\n\n292\n00:12:33,270 --> 00:12:36,493\nWe'll transfer it just off\nthis hot little sizzle platter.\n\n293\n00:12:38,090 --> 00:12:41,560\nYou can obviously double fist this.\n\n294\n00:12:41,560 --> 00:12:43,490\nObviously, eat it over a plate.\n\n295\n00:12:43,490 --> 00:12:45,100\nBut the egg, at a certain point,\n\n296\n00:12:45,100 --> 00:12:46,720\nis gonna want to drop out,\n\n297\n00:12:46,720 --> 00:12:49,040\nbut there's something that we can take\n\n298\n00:12:49,040 --> 00:12:52,850\nfrom the bodegas and delis that specialize\n\n299\n00:12:52,850 --> 00:12:55,240\nin this kind of sandwich,\nand that is to wrap it.\n\n300\n00:12:55,240 --> 00:12:57,750\nI know it sounds crazy,\nlike why are you gonna wrap\n\n301\n00:12:57,750 --> 00:12:59,564\nsandwich that you're\njust gonna eat yourself,\n\n302\n00:12:59,564 --> 00:13:01,251\nhunched over the counter,\n\n303\n00:13:01,251 --> 00:13:04,740\non a Saturday morning at ten thirty.\n\n304\n00:13:04,740 --> 00:13:07,203\nBut it just keeps everything contained.\n\n305\n00:13:08,130 --> 00:13:12,260\nGet a sheet of parchment,\nthat's about 18 inches or so,\n\n306\n00:13:12,260 --> 00:13:17,260\nlong, fold it down onto\nthe top, fold in the sides.\n\n307\n00:13:19,560 --> 00:13:20,393\nBam.\n\n308\n00:13:21,400 --> 00:13:22,897\nAnd then you're gonna sit down and say,\n\n309\n00:13:22,897 --> 00:13:24,230\n\"But how do you eat it Chris?\"\n\n310\n00:13:24,230 --> 00:13:25,180\nAha.\n\n311\n00:13:25,180 --> 00:13:28,503\nHere, you're gonna cut it in half safely.\n\n312\n00:13:31,230 --> 00:13:32,283\nJust like the pros.\n\n313\n00:13:33,515 --> 00:13:36,610\n[upbeat music]\n\n314\n00:13:36,610 --> 00:13:38,823\nDelany, you wanna try a sandwich?\n\n315\n00:13:40,430 --> 00:13:42,110\nToday's your day, man.\n\n316\n00:13:42,110 --> 00:13:43,900\n- Today's the day. As if you\nweren't watching on your.\n\n317\n00:13:43,900 --> 00:13:46,650\n- It's that stuff you get a bodega.\n\n318\n00:13:46,650 --> 00:13:49,170\n- So this is our healthy-ish\nbreakfast sandwich.\n\n319\n00:13:49,170 --> 00:13:50,343\n- Okay. So what do we got,\n\n320\n00:13:50,343 --> 00:13:51,509\nwe got some onions.\n\n321\n00:13:51,509 --> 00:13:52,660\nWe have the green sauce.\n- So then we got,\n\n322\n00:13:52,660 --> 00:13:57,580\nWe got like onion \"bacon\",\nwith a little bit of soy sauce,\n\n323\n00:13:57,580 --> 00:14:01,040\ngarlic powder, salt, olive oil.\n\n324\n00:14:01,040 --> 00:14:01,873\n- Real umami booster.\n\n325\n00:14:01,873 --> 00:14:02,900\n- Yes.\n\n326\n00:14:02,900 --> 00:14:04,990\nAnd then a soft scrambled\neggs, little bit of butter,\n\n327\n00:14:04,990 --> 00:14:06,380\n'cause you need it.\n- You need it.\n\n328\n00:14:06,380 --> 00:14:08,720\nAnd then, just a mild cheddar.\n\n329\n00:14:08,720 --> 00:14:09,553\n- Love it.\n\n330\n00:14:13,467 --> 00:14:16,510\nThis is giving everything I want.\n\n331\n00:14:16,510 --> 00:14:17,710\n- I gotta put that down.\n\n332\n00:14:19,660 --> 00:14:20,590\nSo good, right?\n\n333\n00:14:20,590 --> 00:14:21,423\n- So good.\n\n334\n00:14:21,423 --> 00:14:24,160\nBright, vibrant.\n- That sauce.\n\n335\n00:14:24,160 --> 00:14:25,370\n- All right, thanks, man.\n\n336\n00:14:25,370 --> 00:14:26,643\nAll right, get out of here.\n\n337\n00:14:27,480 --> 00:14:29,190\nThere's certain kind of\nsandwiches and things\n\n338\n00:14:29,190 --> 00:14:32,050\nyou just associate with eating out,\n\n339\n00:14:32,050 --> 00:14:36,700\nbut it's actually just\nsuper easy and awesome\n\n340\n00:14:36,700 --> 00:14:38,100\nif you can make it yourself.\n\n341\n00:14:38,980 --> 00:14:41,490\nSo listen, go out, live your life,\n\n342\n00:14:41,490 --> 00:14:42,760\nparty like there's no tomorrow,\n\n343\n00:14:42,760 --> 00:14:46,460\njust note that there's always\na breakfast sandwich available\n\n344\n00:14:46,460 --> 00:14:48,093\nthe next morning if you need it." ], "output": "media/", "pwd": "/data/archive/1730145674.296191", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:03:14.756554+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://www.youtube.com/watch?v=F6ik8yFVyaU&t=813s" ], "cmd_version": "2.2.3", "end_ts": "2024-10-28T20:03:11.357511+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1730145674.296191", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:03:06.164282+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "./{dom,singlefile}.html" ], "cmd_version": "0.0.11", "end_ts": "2024-10-28T20:02:48.746006+00:00", "index_texts": [], "output": "ArchiveError: Readability was not able to archive the page (invalid JSON)", "pwd": "/data/archive/1730145674.296191", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:02:44.260839+00:00", "status": "failed" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; 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