Ninja Tries to Keep Up with a Professional Chef

Flipping is a little tricky.

[Tyler] Okay.

You just don't want to break your yolk,

so turn it over super gently.

Super gently, but won't it fall out?

Swiftly but gently.

This is where I'm gonna [bleep] it up, sorry.

Oh, okay, here we go.

[cheery music]

Hey guys, it's Carla,

I'm here in the Bon Appetit Test Kitchen this morning

with gamer Tyler Ninja Blevins

and today we're gonna be making a bacon egg and cheese

and we're gonna see if Tyler can follow along with me

through verbal instructions only.

And you're a cook, we just talkin' about this.

Yes, yes, I worked in Noodles Company for three years

doing saute, cooking at the noodle station

and prepping meals.

All right, so you know your way around a cutting board.

I, I think I'll manage.

So I'm just gonna count to three

and we're gonna turn around.

We have the same setup and we'll just start cooking.

Okay. One, two, three.

Ta da!

Okay.

All right, the first thing you're gonna see

on this cutting board is a giant loaf of bread,

I want you to ignore it. Oh.

What we're gonna do first is get the bacon into the pan.

Okay, is it already warm?

No, we're gonna go into a cold pan

and then put the heat on.

[Tyler] So lay it down?

[Carla] Yep, just put 'em side by side.

And it's kinda weird to just do two,

but we're just each making out own sandwich.

That's understandable. Yeah.

Turn this up until it read out

medium, like 275.

Got it.

So next we're gonna get two nice slices from,

kinda the center of the bread.

So you can go ahead and just take off like,

the outside edge.

We're cutting the sides off?

Um, just to get, I wanna get two slices

like, more from the middle.

So I'm just gonna take off the outside edge of the bread.

Okay, got it.

And then slice two 1/2 inch to 3/4 inch thick slices.

Okay.

So that they're kinda, you know, even.

That's your top and the bottom of the sandwich.

[Tyler] Got it.

I'm just having, okay, there we go.

How do you feel about your knife skills?

Not as strong as I would like.

I watch chefs who they're slicing and dicing

and moving at an incredibly quick rate

and I just can't do that.

[Carla] Yeah.

I like to take my time.

I think that's a sensible approach

to sharp objects, actually.

I don't think I know how to cut this

the way I think I need to.

[Carla] Oh, okay, you should--

Do I cut at it, like, from a side at this point?

Do I leave it?

You know what, I'm just gonna go with it.

I think you just want two, you know,

long oval size slices.

Or they're...

You know what, we're winging it.

If you just cut the bread crosswise

and took two slices out of the middle.

[Tyler] Down the middle.

Imagine it like, you know, like a sandwich.

I don't know how else to describe it.

I don't know how else to describe

the sandwich that you need to make.

I think this is gonna be a big-ass sandwich.

Yes, that is true.

And that's because we're gonna actually

the next thing, once you have your two slices

however you're feeling about them,

we're gonna actually punch two holes out of the center

with the little cutter on your board.

[Tyler] Okay.

I want us both to have perfect sandwiches,

so I'm just gonna send,

I like this, I feel like I could eat off this.

What if I just did this,

cut it in half,

you know, I think I got this.

I like my bread, I'll take my bread.

Great.

Okay, is your bread big enough

that you could punch a hole out of it?

Yep.

Okay, from the flat side, you know what I mean?

[Tyler] Yep.

[Carla] Okay, great.

[Tyler] Look at that, dude, we're making this work.

We're making this work.

With the little round cutter

I want you to punch out one hole from each slice.

So you're making, like, Yep.

Yeah, just cutting out a circle from each slice of bread.

Boom, got one.

Boom, got two.

That's actually gonna be where the egg ends up.

Have you ever made toad in a hole?

I have never made,

okay, see, now you're throwing curve balls at me.

So these two holes that we just punched in the bread,

that's gonna be where the egg, like, cooks.

Oh, that's dope.

There's not a lot of girth here on these slices.

There's a lotta what?

There's not a lotta girth on my sliced of bread.

Meaning they're not very thick?

[Tyler] They're kinda, there's just not a lot left

after the circle's been cut out.

But there's like, an edge around that?

[Tyler] There's definitely an edge around it,

I think we're gonna make it work.

[Carla] Okay, I appreciate it.

How's your bacon?

Bacon's lookin' a little,

a little soggy on one side.

[Carla] Okay.

We'll turn up to a solid 290.

All right, I like it.

So your bread it good, so just set those aside for now

and then there's two little bowls

that are empty on your station.

Yeah, got 'em.

And then there's a bowl that has three eggs in it.

Yep.

So just crack an egg into each of these bowls.

We have an extra third egg

in case a yolk breaks.

Okay.

And then put the whole egg into the bowl?

Yeah, one egg in each bowl

and then that way we can pour it right into our bread holes.

Bacon still needs a little more time.

[Tyler] Oh, absolutely.

We can move into our avocado.

Oh, boy, all right, this is what I was worried about.

I'm ready.

Why are you worried about the avocado?

I've never cut an avocado in my life, I don't think.

Never cut an avocado?

Not myself.

You're aware of the pit inside, right?

Yep, right in the center.

Right, smack in the center. Right in the center.

Where most pits are.

We're gonna kinda guide the knife around the pit.

Okay, around the pit?

Yeah, 'cause you can't cut through it.

Okay.

So if you put the avocado on its side on your counter

line up the blade sort of like

halfway up the side of the avocado,

Okay. You know, off to one side.

Okay.

[Carla] And just cut in until you hit the pit.

I just cut right through it.

[Carla] You just cut right through?

Okay, so do you have, like, half an avocado?

I got, like, 1/4 of an avocado.

That's fine, repeat what you did on the other side

and take another 1/4 off.

Okay, I can do that.

Great.

And then, if your avocado is-- [Tyler whoops]

What happened?

I mean, I just, I got the pit right out.

You did? Yep.

[Carla] Is it in, like, a 1/4 avocado type of shape?

[Tyler] I got three slices right now.

[Carla] Okay.

One's just the middle with the pit out

and then the other one's kinda like those two classic

pit out of the avocado dips, looks great.

Okay, if you can, peel back from, like,

the narrow end of the avocado,

what was the top end,

that's the easiest way to get the skin off.

Okay.

Is that working?

And if not we can just use the spoon

and scoop it out.

I kinda just want to scoop it.

[Carla] Okay, scoop it.

Just gonna get it all out. Just get it all out.

I'm ready to slice avocado.

Okay, so then just, like, going lengthwise--

And am I cutting long ways?

Yeah, cut the long way

into eight slices or enough to kind of

cover the top of one piece of bread.

I'm working, you know this looks just great.

It looks great?

Great, I believe you when you say that.

So if you're pulling my leg it's,

I'm not getting it at all.

No, I mean, I would serve this,

I would serve these avocado slices in a salad.

Great, perfect.

Just try to fan them out a little bit,

like I push 'em to the side

so they kind of shingle out

and then there's some kosher salt on your station.

[Tyler] Okay.

And just salt the avocado, scoot it over,

and then that's gonna be one of the layers of the sandwich.

Boom.

And how's bacon?

Oh, good call, kind of forgot about it.

I know, if it wasn't sizzling

I would have forgot about it too.

Yeah, it's not sizzling.

I'm not pleased with the center darkness

as opposed to the end flabbiness.

Same, I'm working on it, really.

And now it's starting to just bend,

and it's still floppy, like--

I think I should turn the heat up a little bit,

just to get these ends done.

So let's go up to like, 310.

310, got it. Yeah, 310.

Boom, we're at 310.

Okay, so we have our eggs, we have our avocado,

let's make our spicy mayo sauce.

Oh my god, yes!

[Carla] There's a bowl that has a spoon,

maybe you used that spoon for scooping your avocado.

Yup.

[Carla] So, just like eyeballing it,

a couple tablespoons worth of mayo.

[Tyler] Okay.

[Carla] You just want enough to, like,

get a nice schmear on one of these pieces of bread.

Okay.

And then, Oh, just right on there.

You talked about sriracha, we have Crystal,

which I really like, it's so vinegary.

You're eating the sandwich that I make

so I'm gonna make it kinda spicy.

Oh, okay.

But I like spicy too.

[Tyler] Your sandwich is gonna look better than mine.

I'm still pretty questionable about the slicing.

You don't know that yet.

No, I'm pretty positive

that the slices are not nearly what they need to be.

Right, I think--

[Carla] I'm, like, done with this bacon.

I am as well.

It may or may not be done,

but I'm like done with it.

[Tyler] You know what, I think it looks great.

You said you like crispy chewy,

I think this is exactly what it is.

Okay, perfect.

And then we're just gonna cook the bread slices

in this rendered bacon fat.

Tilt the pan so that

the bacon fat gets everywhere

and then we're just gonna put those two

holey pieces of bread

right into the bacon fat.

Oh god, man, all right, right now?

Just do it right now?

[Carla] Flat side down.

[Tyler] How long are we cooking these?

So there's a little spatula,

a slotted spatula, in that equipment bin

and I just want you to press the bread down

I want to get that browning

kind of starting on the underside.

Okay.

And then we're gonna pour the eggs

into the two holes that we made.

Okay, right now.

Yeah, right now. We're doing it right now.

[Carla] In they go.

[Tyler] And then how, how do we cook them after this?

We're gonna have to flip it at a certain point,

but right now just season with salt and pepper.

[Tyler] Season salt and pepper.

[Carla] So a little salt and pepper on there.

I love pepper so I gave you a little bit too much.

I love pepper as well.

And then that's just gonna go.

Okay, I think, you know, I got some leakage.

A little leakage?

[Tyler] Just a little bit, the yolk is still good though.

A little bit of my white went underneath

and is poking out the side too.

[Tyler] Okay, great.

And now we're gonna make some OJ, 'cause breakfast.

Gonna make some orange juice?

I've never made orange juice.

Really?

Comes right out of the orange.

[Tyler] Yep.

Yep, see I'm gonna start with two oranges,

Okay.

And just slice 'em in half.

What's your favorite meal of the day?

Um, I actually don't eat breakfast ever.

You don't?

I love breakfast food,

Okay. But I just don't eat it.

More of a brunch man?

Huge brunch, 11:00, 11 'clock, noon,

little mimosa, you know.

Right away? Oh, yeah.

[Carla] Cool.

Well, not everyday obviously.

Like on a Sunday.

Find your juicer once you have your oranges cut in half.

Got it.

And then you just press down,

run the orange back and forth over those grooves.

I think I got it.

And the juice will go

strain right through to the bottom.

It seems so juicy and I got like no juice.

Yeah, I was gonna say it.

I think these are big freaking oranges

and I didn't get that much.

Are we using the glass with the little ice cube?

Yeah, with the half-melted ice cube, that's the one.

I'm really excited,

I feel like this is gonna turn out really good, you guys.

This is gonna be a solid breakfast.

I'm getting good vibes.

Take a break from OJ, Okay.

Go over here to egg land.

Oh, I am perfect by the way.

This orange juice glass is, I mean, hot.

[Carla] I believe it.

You see that?

I don't know if you guys can look at this

glass, this is perfect.

[Carla] I wanna drink this really badly,

but it's yours, so I can't.

This is perfect.

Visual check on this egg. Okay.

Are things different?

The one that leaked out a little bit,

it looks like there's a little bit of translucent left

and then the other one is still pretty translucent.

Does it look like maybe it's white underneath?

It does look like it might be a little white underneath.

Okay,

with that thin slotted metal spatula,

just go in gently from one side

and just, like, make sure that it's not totally stuck.

So make sure the edges, It's definitely not stuck.

Okay, great.

If you feel like both pieces of bread

are kind of freely moving in the pan

[Tyler] Yep.

I feel confident about adding one of these pats of butter.

[Tyler] Okay.

There's another spoon in your little bin.

I was just gonna use my fingers.

Okay, use your fingers.

[Tyler] And then just drop it in the center?

I was gonna do that too

but then I was afraid I couldn't move it

where I wanted to go.

I dropped it in already.

Okay, should we do both?

I feel like we should do both. Let's do both.

[Carla] I don't think it's gonna be bad.

I mean, butter makes everything taste better.

Exactly.

Flipping is a little tricky,

you just don't want to break your yolk

so turn it over super gently.

Super gently?

But won't it fall out?

Uh, swiftly but gently.

This is where I'm gonna [bleep] it up, sorry.

Ah, okay, here we go.

[Carla] And then, actually,

one of these we're gonna turn back over,

so whichever one you feel the most confident

about being able to handle a second time,

I want you to turn that one back over.

Wait, why are we turning it back over off the?

So, because we have this really nice brown side

and I want that to be the outside of the sandwich.

Correct, now how long do we leave it there though?

Like, 10 more seconds.

We're only gonna cook this for 10 seconds?

Are you okay with a runny egg?

I don't mind a runny egg.

You don't mind a runny egg.

So now just turn one of these back over.

Turn one of these back over.

Turn one of these back over.

Yeah, it goes fast.

And now we're gonna layer.

Okay.

The one that you turn back over,

[Tyler] Yep.

Take your cheddar, cheddar makes it better,

and layer that right on top of the bread.

[Tyler] Boom.

And then take your avocado

and put that on top.

Then you're gonna put those two pieces of bacon

on top of the avocado, going the long way.

And then carefully

take the piece of bread that has nothing on it

and wasn't flipped over,

bring that over to your cutting board

and turn it uncooked side up.

Uncooked side up, so basically re-flip it over.

Exactly, and then we're gonna put the mayo on that inside,

which was just face down.

[laughing] This looks so good!

And then are we still leaving the other side

to cook right now?

Yeah, it's just hanging out for a sec

so the cheese can soften, but not long.

Okay, I think i think I layered enough.

Okay, perfect, so now you got a plate

over by your cutting board,

put that on your cutting board in the middle.

Wait, was I supposed to put

all the avocado on the sandwich?

Whatever you want to.

Son of a biscuit, all right, I'm gonna,

I can do this, I can just lift the bacon off.

All right, so half, half sandwich

is just going right onto the plate.

And then what about the mayo one?

Turn it over and top side sandwich.

Are we done? We're done.

Are you serious? Yeah.

Now we're gonna turn around

and behold each other sandwiches.

With the OJ and the sandwich.

Okay, all right, so one two three.

Yes!

That's how I was gonna go for--

But you know what, that totally worked.

Yes. And you were right.

Awesome.

Cheers, oh my god. Cheers, so good.

So, moment of truth, we're gonna trade plates and,

Hey guys, so this is mine, and that's hers. [laughing]

Hoping for runny yolks, Yep.

But everything's a little bit different.

When you're making a video

you gotta slow down, start up,

I'm not gonna blame it on the production,

but, like, there may or may not be a runny yolk in here

and if there isn't it's definitely not our fault.

It's not our fault. It's not our fault.

Okay.

Ready? Yeah, I'm ready.

I'm gonna hold it and just, Perfect.

Here we go.

I don't got runny yolks.

I have a really beautiful jammy egg.

It may not be runny, but it's not, like, hard cooked.

Can I just, I feel like I'll eat mine.

We have half and a half,

here, take half of yours.

Here's half.

And half mine.

Ready, three, two.

[moaning]

Oh my god, oh that cheese.

You nailed your crispy chewy on the bacon.

Thank you, thank you.

And I do want to say again

your gut about the bread was right.

Thank you, thank god.

Also, look at the golden brown.

I'm not gonna lie, that crisp is pretty nuts.

Really good.

I looked at that, I was like damn, you know?

I'd serve this at a restaurant.

Hey, you were eating yours this whole time?

[laughing]

Here we go.

Oh yeah, I'm getting the hot sauce kick from yours.

I'm sorry I didn't add enough.

To me they taste the same, really.

Your words, love it, thank you.

And, gotta say, on a country boule,

the fact that there wasn't crust on this piece

was an advantage.

10 out of 10, would make again.

All right, so did I just, like,

change your whole, like, brunch game at home?

Absolutely, I mean I will,

you can quote me on this,

I will be making these for my wife

and probably in less than a week.

Amazing and the next time you come back

we'll pop some champagne.

Yep, sounds good to me.

Thank you.

Yes, absolutely, thank you so much for having me.

Yeah.