Chef Egg makes a nasty carbonara

Sunday brunch: Chef Egg cooks up a grimy carbonara for Father’s Day



IT’S TIME FOR SUNDAY BRUNCH AND EGG CHEF ERIC BERLIN JOINS US THIS MORNING. THANKS FOR JOIN US. HAPPY FATHER’S DAY. JAYFRO. I AM VERY HAPPY TO BE HERE. YOU KNOW, YOUR WIFE IS SLEEPING. THE CHILDREN ARE SLEEPING, YOU COULD ALSO COME IN AND COOK, ABSOLUTELY. CAN I COME THIS MORNING? SHE’S LIKE I’M GOING TO SLEEP. OKAY WHAT YOU’RE DOING GOOD, SO I’M HAPPY TO BE HERE TO START A SUMMER LIKE KIDS. I LEFT SCHOOL. YEAH, AND WE WENT TO HAMMERMAN BEACH THIS WEEK. JUST RIGHT OF THE GUNPOWDER RIGHT IN MIDDLE RIVER AND YOU KNOW TOOK THE KIDS AT THE BEACH AS THEY HAD A BEAUTIFUL WEATHER GOING OUT. THERE WAS A SIGN SAYING LIVE CRABS AND YOU SAID I HAVE TO STOP. UM, SO I GOT LIVE CRABS I SAID WHAT MAKES THEM STEAM AND SEE WHAT HAPPENS MY FIRST TIME DOING THIS. SO RIGHT HERE WAIT THIS IS YOUR FIRST TIME STEAMING CRABS LIKE THIS. I PICK IT UP AND THEY ARE ALREADY STEAMED READY TO GO. I’M FINISHED. I AM ALMOST SPEAKLESS. SO HOW WAS IT? HOW WAS THE EXPERIENCE? AWESOME LIVE CRABS. I TAKEN I TAKEN A POT. I HAD A LITTLE BURNER OUTSIDE ON MY GRILL AND I PUT A FEW CHEAP BEERS ON IT, A LITTLE VINEGAR AND A LITTLE STEAMER THROUGH A DOZEN WITH AN OLD BAY ABOVE A HALF HOUR LATER. WE SMOKE IT AND THEY ARE ALREADY FUN TOGETHER. IT’S A LITTLE WAY TO SAVE A LITTLE MONEY BY DOING IT YOURSELF. ABSOLUTELY. IT WAS ABOUT $25 CHEAPER FOR THE DOZEN NOT BAD. IT IS NOT AT ALL. UM, BUT WHAT I WANTED TO DO TODAY IS JUST A TRUE CLASSIC. DO I THINK BALTIMORE’S DAD WILL REALLY LOVE IT? YEAH, AND WE’RE GOING TO MAKE AN AWESOME CRABBY CARBONARA. SO WHAT WE HAVE HERE, WE HAVE BACON AND WE JUST GRILLED. BACON IS BEAUTIFUL AND BROWN. YOU CAN USE PANCETTA, WHICH IS A CLASSIC CARBONARA STYLE HERE. I HAVE PASTA. IT BOILS AND A LITTLE SALT WATER YOU WANT THIS WATER TO BE SALTY LIKE THE SEA BECAUSE THIS SALT WATER WILL GO INTO THE PASTA AND IT WILL TASTE THE INSIDE. THAT’S A LOT OF SALT. IT’S IT’S A LITTLE SALT. IT’S A LITTLE. YES. IT’S IT’S GOOD HEAVY TABLESPOON, I’D SAY I’M SO FOR MAKING THE CARBONARA SAUCE. VERY VERY. BUT WE HAVE EGG YOLKS HERE. AND WHAT I WANT YOU TO DO IS SQUEE. HALF A LEMON IN IT. OKAY, SO WE’LL JUST SQUEEZE HALF A LEMON. IT WILL GIVE IT A NICE ACIDITY REALLY GOOD BRILLIANT FLAVOR BECAUSE WE GO WITH CHEESE AND BACON, WE HAVE DEEP FLAVORS AND I HAVE PARMIGIANA REGGIANO CHEESE. I CAN DO EVERYTHING ALL THE TIME. WE GOT PECORINO ROMANO IN THERE SO MIX IT UP BUT WHAT I WANT YOU TO DO IS GIVE ME I WOULD LIKE 10 GOOD CRACKS OF PEPPER THERE. OK I LOVE FEET YES IN THIS SO JUST MIX IT UP VERY VERY SIMPLE. IT’S ALL GOOD AND THEN GIVE A BIG DOSE OF PEPPER. SO. JUST LIKE THAT AND WHAT YOU WANT IS THAT YOU WANT IT TO HAVE A REAL GOOD PEPPER COCK. NO, I COUNTED ALL THE TIME. SEE. I’M JUST LOOKING FOR LEMON SEEDS. I MAKE NO. NO, THERE ARE NO LEMON SEEDS. I AM RIGHT. GIVE ME A LITTLE MORE PEPPER THERE A LITTLE MORE. GOOD. VERY GOOD, AND WE GOT THIS PASTA KITCHEN ABOUT AL DENTE. OKAY, SO YOU DON’T WANT MUSHY PASTA, RIGHT? AND YOU DON’T WANT HARD DOUGH, YOU WANT IT TO STICKY WHEN YOU THROW IT AGAINST THE CABINET. IT’S A THING. IT HAPPENS. IT’S GOOD. I AM WITH YOU ON THIS. SO WE HAVE THIS PASTA RIGHT HERE. OK AND WHAT WE’RE GOING TO DO OK, I’M SUBSCRIBING. YEAH WE WILL PUT HERE. I WILL JUST MIX IT WITH THIS OLIVE OIL, BUT WAIT A SECOND. WE ARE NOT COMPLETELY. JUST GETTING CLOSER BECAUSE THE BIG THING WITH CARBONARA PEOPLE ARE AFRAID BECAUSE THEY DON’T WANT TO COOK THE EGG RIGHT? SOMETIMES YOU ADD THE JUST EGG INTO OUR FLOOR MANAGER ASSET VERY QUICKLY. YES, IT IS TOO HOT. GOOD. SO WHAT WE WANT TO DO IS WE WANT TO TEMPER THESE EGGS AND WE WILL TEMPER THEM WITH SOME OF THIS PASTA WATER. OKAY, SO I’LL TAKE MAYBE I DON’T KNOW A QUARTER CUP OF WATER FOR THE PASTA AND JUST GIVE THAT STIRRING SLOWLY DRIZZLE THAT AND WE’LL CREATE THE EMULSION. NO. EVERYTHING IS FINE. IT’S ALL GOOD AND JUST GIVE THE STARCH AND PASTA WHICH REALLY HELPS US TOO. ABSOLUTELY. SO WE BRING THIS EGG MIX TO TEMPERATURE AND THAT IS REALLY VERY IMPORTANT. OKAY, AND WE’RE GOING TO TAKE SOME OF THIS PASTA AND THROAT WATER HERE. WE’LL THROW IT AWAY WITH WE GOT SOME OLIVE OIL. WE GOT THIS FAT BACON YOU GOT GREEN BACON. ABSOLUTELY. SO WHAT YOU ARE GOING TO DO IS YOU ARE GOING TO SLOWLY POUR THIS ON AND I’M GOING TO CONTINUE TO OKAY, AND WE ARE GOING TO JUST MIX AND MIX YOU HAVE A FAIR POURING OVER TIME WORK MAKES THE DREAM FUNCTIONAL AND WE ARE JUST GOING TO SLOWLY MIX THAT AND THIS WILL CREATE AN EMULSION. SO WE HAVE THIS STARCHY WATER. WE HAVE THE EGG AND WE HAVE THE CHEESE AND AS WE STIR IT, THE START BEGINS TO COME OUT. LET’S GO. IT LOOKS WONDERFUL. THANK YOU. I LEARNED FROM THE BEST. YOU TAUGHT ME. YOU TEACHED ME WELL YOU KNOW WE DID THIS OH SURE. SO LIKE WE COOK THIS VERY VERY SIMPLY AND IF YOU WANT TO ADD SOME OLD BAY TO THIS JUST A LITTLE SPRINT. YES. IF YOU PUT CRAB IN IT THERE HAS TO BE SOMEONE WHO KNOWS IT’S A GREAT TAKE ON THAT CARBON AND IT’S ALL WE NEED JUST A LITTLE. WE HAVE LEMON IN IT. SO YOU EGG IS COOKED AT THIS POINT BECAUSE WE HAVE ARRIVED, WE GO. SO WE WANT TO GET THIS EGG AND THEN I WANT YOU TO JUST DUST ON TOP. WILL ADD A LITTLE MORE OF THIS PASTA WATER JUST IF IT GETS A LITTLE THICK GOOD I DO IT WHILE YOU DO THIS. I WANT PEOPLE TO KNOW THAT YOU ALSO OFFER PRIVATE COOKING CLASSES. YOU ARE THE WHOLE THING THERE. ABSOLUTELY. YEAH, SO WE DO OUR CORPORATE CHEF EGG LIVE EVENTS, BUT THIS SUMMER PEOPLE HAVE A LITTLE TIME ON THEIR HANDS AND I GET A LOT OF CUSTOMERS CALLING AND ASKING FOR LESS PRIVATE KITCHEN. SO IF YOU WANT TO LEARN HOW YOU KNOW IF YOU WANT TO LEARN KNIFE SKILLS IF YOU WANT TO LEARN HOW TO MAKE PASTA SEAFOOD SAUCES I HAVE I HAVE A PIZZA KITCHEN. LATELY I HAVE THESE PIZZA OVENS THAT ARE PORTABLE AND I TEACH PEOPLE HOW TO MAKE NAPALITON STYLE PIZZA. SO WE HAVE A REAL GOOD TIME DOING THIS, ESPECIALLY IN THE SUMMER YOU KNOW HOW TO MAKE MORE FANTASTIC PRIVATE EVENTS AND HAVE A GOOD TIME WITH THE COOKING PROCESS SO YOU CAN SEE THAT CRAB AND TAYLOR WILL COME TAKE A HIT OF EYE. COME TO CARBONARA. I mean, it smells so good. I WILL JUST TAKE THIS AND WE WILL GIVE IT A LITTLE SPIN JUST AS YOU SPIN IT YOU MAKE YOUR CHEF CHEF EGG.COM IF YOU WANT TO LEARN FIRST

Sunday brunch: Chef Egg cooks up a grimy carbonara for Father’s Day

It’s time for our Sunday Brunch segment and Egg Chef Erik Berlin joins us in the studio. He has a special Father’s Day dish that many Baltimore dads will love, a nasty carbonara.

It’s time for our Sunday Brunch segment and Egg Chef Erik Berlin joins us in the studio. He has a special Father’s Day dish that many Baltimore dads will love, a nasty carbonara.

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