@@williamdunbar2449 excellent job... You might enjoy Thomas Strakers cooking also... Not as technical as these guys but has done some great videos on British classics.. And did a few videos on different types of butters... Happy cooking my friend 🙏
I discovered these Turkish eggs/cilbir about last year - still the best most flavourful and impressive breakfast in my portfolio! I do use smoked paprika in lieu of the chilli, the combo of the garlicky yoghurt with the smokiness and creamy eggs is ‘last meal’ level
@@Denizs7 ah unfortunately I was being generic when I said “my portfolio”, I’m not a chef, although passionate, more with flavour principles and pairing concepts than actual recipes. I can, however, recommend Musa Dagdevinen’s The Turkish Cookbook (he was on Chef’s Table) for a plethora of similar aromas. Very best! Edit: I can’t actually truly recommend the book, I mentioned it as only cookbook I own, I bought it because it’s a nice edition from Phaidon : ) And my concepts for pairing are basic and intuitive, eg ‘what grows together goes together’, something stinky something crunchy, cutting and shaping influences the taste, texture, or intuitively colour based - white creamy with green accents, red on red on red (red veg red wine red meat etc). Plus always account for each nutritional type in a dish, what is protein, what is fat, fiber, vitamin carb etc.
Every week I delve in to your sauces series, explained in such an efficient and concise way, perfectly edited, leaving nothing out but in easily digestable shorts... Simply sublime... Like a chef!!!! 😁
Great content. I have learnt so much from your videos. What you guys do influences me because I inspire to be a head chef so your POV head chef videos make me see how hard it is to be a head chef but it make me want to be a head chef even more. Keep doing what your doing.
Called çılbır here in Turkey. One peculiar thing about it is that it's not even particularly popular here, but I guess it goes right down the alley for more "Westernized" palates.
Looks incredible and relatively easy to make. If I'm not too babalaas (hungover) on Sunday. The Mrs is gonna be in for a surprise.... if I can find some Aleppo chilli spice in Cape Town.
This is amazing for a super quick pick up time. You fire your bread to make toast, grab your plate, drop your yogurt, crack over your in shell sous vide eggs, hit it with sauce and garnish and drop your just finished toast, and it's out to the table. 5 mins max even if you're pushing 10 plates.
Some of the most georgious and nutritional food in this world. ARE YOU ALL LISTENING? JUST ONCE? FOR ONCE? PLEASE PAY ATTENTION TO WORLD CUISINE . WE COULD SHOW YOU A THING OR TWO ABOUT TASTE EXPLOSIONS, BALANCE WITH FOOD AND LIFE AND THEN THE PURE ENJOYMENT OF LIVING. HELEN FROM TORONTO.
probably sound silly asking this however the point of brown butter is to brown (caramalize) the milk solids to give it this nutty aroma. I did notice you strained with a normal strainer and the diameter hole wouldn't really strain much however let's say the holes are small enough to hold the solids. wouldn't that basically just make clarified butter and not brown butter? Looks amazing though. great recipe i should give it a try sometime
I like how it said strain off the milk solids and then they just poured the whole butter with all the milk solids right back into the pan completely unstrained
Every chef I've known hates cooking at home and has the slight tinge of maddness in their eyes that comes with working in a commercial kitchen. Glad to see that's not everyones experience though.
Fresh garlic smashed with a sharp knife and kosher salt. Done. Fresh lemon juice, Not from the shelf. Atleast this much please. Believe me, I'm no Kardashian when it comes to food, but we all need the good Basics. Lower your reliance on processed Foods. Stay blessed everyone.
It's a fantastic breakfast. The only thing is, have to be sure the yoghurt is really room temp or the eggs go cold, fast. And that would be a shit buzz! 😂
LIKE A CHEF Butter Butter Fat and some fat with some BUTTER for flavor and a little extra butter to tie the whole dish together.............butter to top....
Having lived with one before, I just assumed 'breakfast like a chef' was five cigarettes and a large vodka. 😂
don't forget a cup of black coffee
@@npvuvuzelawell yeah, that’s with the vodka
As a chef, breakfast is indeed a couple of cigarettes and a coffee. Usually dry cereal but untoasted white bread and ham if i am hungry.
@@npvuvuzelaDon't forget the Coke
@@willie549 not the soft drink variety, right? lol
The egg and yogurt combo in interesting. I literally would never have thought to put those two together.
Yeah I like doing curried eggs with yogurt instead of cream and it's delicious
You've clearly never travelled. Eatan frozen hash browns and microwave meals your whole life...
Yogurt and eggs are a great combo, especially the way he made it ? Delicious
@@tarscase7653there’s literally no need to be rude and make assumptions like that.
This is a very common Turkish breakfast. It’s called cilbir (pronounced chil-bir). Delicious!
Heavily appreciative of the Altın Gün soundtrack!!!!
Fried eggs in that spicy butter would be incredible also
Just did that this morning, with the sriracha butter recipe they give and its damn good.
@@williamdunbar2449 you have good taste man... Siracha on eggs is winner every time
@@TVsez and I poached the eggs ! First time ever poaching eggs so that was fun also. This channel is a real inspiration for cooking
@@williamdunbar2449 excellent job... You might enjoy Thomas Strakers cooking also... Not as technical as these guys but has done some great videos on British classics.. And did a few videos on different types of butters... Happy cooking my friend 🙏
Just use laoganma crispy Chilli oil. That's the simplest way to do it. Fry egg and douse it on top
Even the music choice is superb !
Honestly these guys always have some choice cuts playing over the footage of their other choice cuts
I discovered these Turkish eggs/cilbir about last year - still the best most flavourful and impressive breakfast in my portfolio! I do use smoked paprika in lieu of the chilli, the combo of the garlicky yoghurt with the smokiness and creamy eggs is ‘last meal’ level
If you have a list of delicious recipes like this, I would be very grateful if you could share it with me. :)
@@Denizs7 ah unfortunately I was being generic when I said “my portfolio”, I’m not a chef, although passionate, more with flavour principles and pairing concepts than actual recipes. I can, however, recommend Musa Dagdevinen’s The Turkish Cookbook (he was on Chef’s Table) for a plethora of similar aromas. Very best!
Edit: I can’t actually truly recommend the book, I mentioned it as only cookbook I own, I bought it because it’s a nice edition from Phaidon : )
And my concepts for pairing are basic and intuitive, eg ‘what grows together goes together’, something stinky something crunchy, cutting and shaping influences the taste, texture, or intuitively colour based - white creamy with green accents, red on red on red (red veg red wine red meat etc). Plus always account for each nutritional type in a dish, what is protein, what is fat, fiber, vitamin carb etc.
I literally had these at a restaurant a couple days ago and they were absolutely glorious. Funny seeing this vid come up a couple days later
Great content, I've learned a lot from your sauces series and I'm excited for this new serie
This needs to be on more breakfasts menus in cafes.
Every week I delve in to your sauces series, explained in such an efficient and concise way, perfectly edited, leaving nothing out but in easily digestable shorts... Simply sublime... Like a chef!!!! 😁
Great content. I have learnt so much from your videos. What you guys do influences me because I inspire to be a head chef so your POV head chef videos make me see how hard it is to be a head chef but it make me want to be a head chef even more. Keep doing what your doing.
Found this amazing band through your video! thankyou!!
This honestly looks soooo good.
That looks so good right now
Delicious chef
I effin adore your channel, well done lads
Excellent choice of music
You guys are incredible honestly i feel like im stealing with recipes that are so simple cheap and delicious
That looks fantastic
wow looks delicious!
A nice, runny yolk gets me every time. Yummy.
That looks awesome
I have no words to describe how much I want that
That looks good Fr💯
I have never heard of this recipe, seems brilliant! Menemen is stupid good too.
Cilbur, one of my favorite breakfasts
Even the toast looks amazing
Even the damn guy cooking it!
@@user-zn7he5rm5t true
I know!
The egg is slightly undercooked though
GARLIC + SCHLOTZ ❤
This is definitely gonna turn into Burnt Butter Scrambled Eggs for many people
Fantastic! Great channel.
Yummo! Boy oh boy I’d like waking up in this house. Great 😊
Superb
Divine…
Can’t wait to make this. The mint garlic yogurt mix is one of my fav things in summer
Damn, that looked amazing
Great breakfast choice and a great song used for the video!Hats of to you guys
I have got to try this recipe... yummmmm 🤤
GREAT.
MORE brekky stuff please!
😋👌
U guys LOVE browning ur butter on everything!!!!😜
Looks delicious
altin gun songs 😃👌🏻
Yes!!! Aleppo pepper has great flavor. I need two more toasts please.. ❤❤❤🥚🍳🥚🍳
chef i do this few times a month but original recipe. gonna try this for sure next time
This is called "Çılbır", You've made a variation though. looks good.
Awesome ❤
Dude come on. I’m trying to not have to leave to go shopping again today. My word that looks heavenly.
Looks delicious 😅
I would definitely eat that
Well damn, Chef.
Called çılbır here in Turkey. One peculiar thing about it is that it's not even particularly popular here, but I guess it goes right down the alley for more "Westernized" palates.
If you scrub your lemon you could add the zest at the end and as well 👍🏾
I think I could make this 👍🏼 🤔
Ima try 😬
This is les oeufs benedict ,it is one of French culinary dishes
Looks incredible and relatively easy to make. If I'm not too babalaas (hungover) on Sunday. The Mrs is gonna be in for a surprise.... if I can find some Aleppo chilli spice in Cape Town.
As a Turk, we do the best variety of eggs. One of my favourites is Anatolian style. Another is fried egg cooked in clotted cream
That last one sounds incredible.
İkincisinin adı ne? Kaymaklı kızarmış yumurta
@@madonebo9249 Buna ne denir bilmiyorum. Onu babam pişiriyor.
The sinplest Turkish egg also is sensational, without all the faff.... probably to most invigorating breakfast option
Looks awesome. If I ate that I would have to go back to bed tho 😅
I've always used dill for this but mint sounds like an interesting twist, will give this a shot.
This is amazing for a super quick pick up time. You fire your bread to make toast, grab your plate, drop your yogurt, crack over your in shell sous vide eggs, hit it with sauce and garnish and drop your just finished toast, and it's out to the table. 5 mins max even if you're pushing 10 plates.
Tune! Shout out Altin Gun.
Some of the most georgious and nutritional food in this world.
ARE YOU ALL LISTENING?
JUST ONCE? FOR ONCE?
PLEASE PAY ATTENTION TO WORLD CUISINE . WE COULD SHOW YOU A THING OR TWO ABOUT TASTE EXPLOSIONS, BALANCE WITH FOOD AND
LIFE AND THEN THE PURE ENJOYMENT
OF LIVING.
HELEN FROM TORONTO.
nah breakfast like a chef is slamming a redbull
As a 26 years old Turkish guy, I saw this food first time😂
That tune is an absolute banger. Eggs look fire too! 🔥
Yeah those eggs are straight bussin no cap. Based comment bae. Way to slay. No cheugly bet.
Look good
Delightful.
Brown butter addiction
This guy loves his brown butter
probably sound silly asking this however the point of brown butter is to brown (caramalize) the milk solids to give it this nutty aroma. I did notice you strained with a normal strainer and the diameter hole wouldn't really strain much however let's say the holes are small enough to hold the solids. wouldn't that basically just make clarified butter and not brown butter? Looks amazing though. great recipe i should give it a try sometime
The milk solids are always bitter by the time the fat browns. You always discard them. The nutty flavor is infused into the liquid by that time.
As well as Greek yogurt with honey from Thassos
I dare you to do a recipe without using butter
This dude sounds like jamie oliver
30 extra seconds for my eggs please chef
😮😮😮 buena receta
Toast and runny yolks is under rated.
I like how it said strain off the milk solids and then they just poured the whole butter with all the milk solids right back into the pan completely unstrained
Did you not see the fine mesh strainer?
Every chef I've known hates cooking at home and has the slight tinge of maddness in their eyes that comes with working in a commercial kitchen. Glad to see that's not everyones experience though.
I’m in 😂
10/10
Altin Gün in the background??
I JUST MADE THIS TODAY BUT A DIFFERENT RECIPE FROM COOKS ILLUSTRATED LOL
Fresh garlic smashed with a sharp knife and kosher salt. Done. Fresh lemon juice,
Not from the shelf.
Atleast this much please.
Believe me, I'm no Kardashian when it comes to food, but we all need the good
Basics. Lower your reliance on processed
Foods.
Stay blessed everyone.
It's a fantastic breakfast. The only thing is, have to be sure the yoghurt is really room temp or the eggs go cold, fast. And that would be a shit buzz! 😂
Stop it, please. That's too fast. I need time cooking all these yummy sauces! 😂❤❤❤
Yogurt with salt and pepper?
Can the brown butter sauce be prepped a day or three before? How long does it keep?
Will keep for months in the fridge
Background mudic really brings me back, altın gün, mazhar ve fuay, moğollar, all brilliant !
LIKE A CHEF
Butter Butter
Fat and some fat
with some BUTTER for flavor and a little extra butter to tie the whole dish together.............butter to top....
Naughty
Bravo for music Altin Gin is 👑
Nice
Garlic with garlic if you're not Turkish this is advanced marriage breakfast 😅
Very CHEFFY.
Not serving these with Turkish bread?
_This Video Was ⏺️ed In 📼 Beta In The Year_ 1981 !¡! *Just* 👀 @ The Pantry.
Would have liked a glimpse of how the browned butter was “strained to remove the milk solids”?! …have no idea of that step 😢
we all know breakfast like a chef is two cigs and a can of energy drink
What is the reason for straining the milk solids out of the brown butter?
I think so they don’t burn when you cook with it. Sort of like clarified butter.
Turkish eggs for breakfast, the shits for lunch!
normal people already finished making breakfast and eating it while he's still making breakfast.
Burn that butter enough?