John's Fried Eggs
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 27 November 2015
⏱️ 50 minutes
🧾️ Download transcript
Summary
This week, chef John Besh teaches us how to fry an egg in The Key 3. We take an adventure in sustainable eating with the duo from The Perennial Plate, and we look at the spread of Japanese food in America with Daisuke Utagawa of Sushiko.
Broadcast dates for this episode:
- October 6, 2012 (originally aired)
- October 11, 2013 (rebroadcast)
- November 27, 2015 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.5 | It's the splendid table from APM American Public Media. I'm Lynn Rosettaetta Casper. Today you're going to hear from our latest |
| 0:38.7 | key three chef, John Bess. He's going to explain how to fry an egg. I want those egg whites to |
| 0:44.3 | coagulate at the same time that it takes the egg yolk just to heat all the way through. And you |
| 0:50.3 | have perfection. God's given us these incredible eggs that we want to do as little too, |
| 0:56.8 | we want to manipulate them as little as possible, |
| 0:59.4 | bringing out the perfect flavor. |
| 1:01.1 | Now, a chef with stars around his name just frying an egg? |
| 1:04.4 | Well, yeah, because this ubiquitous little oval is a test of skill. |
| 1:09.0 | You know those tall chef hats with pleats? |
| 1:11.2 | Well, there's supposed to be a hundred and one of them, |
| 1:13.3 | one for each way that you can cook an egg. |
| 1:15.6 | A dozen eggs in the fridge, |
| 1:17.0 | and you have entertainment for days, |
| 1:18.5 | as in slow bake them and cream |
| 1:20.3 | with some nutmeg and cheese. |
| 1:22.2 | Dinner was never this good. |
| 1:24.0 | Stay with us. |
| 1:24.7 | There's a lot more this hour on the splendid table. |
| 1:35.5 | Music good. Stay with us. There's a lot more this hour on The Splendid Table. This is the Splendid Table from APM, American Public Media, the show for people who love to eat. |
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