I Make James Bond's Favourite Food | Scrambled Eggs скачать в хорошем качестве

I Make James Bond's Favourite Food | Scrambled Eggs

We all know what James Bond's favourite drink is...but, do you know what his favourite food is? The only secret this secret agent is hiding is that he's secretly a foodie -- and his favourite meal of the day? Breakfast. Specifically, scrambled eggs. But, these just aren't any old scrambled eggs, these eggs are made to perfection. Gently sitting on top of a buttery slice of homemade artisan bread, topped with crème fraîche, chives, and salmon caviar. James Bond wouldn't hesitate to use his licence to kill over these eggs and when it comes to ordering his favourite meal, nobody does it better! If you want me to make your favourite fictional characters food, let me know in the comments below! Subscribe now to see more:    / @chefalexrobson   Follow me: Facebook -   / chefalexrobson   Instagram -   / chefalexrobson   Twitter -   / chefalexrobson   TikTok - https://vm.tiktok.com/ZMLVQdJN1/ Music Credit: https://www.bensound.com/ Music Credit: https://pixabay.com/music/ Jam to my favourite cooking playlist: https://open.spotify.com/playlist/5F7... #JamesBond #FavFood #ScrambledEggs #007 USED IN THIS VIDEO Diastatic Malt Powder: https://www.amazon.co.uk/gp/product/B... James Bond’s Scrambled Eggs Artisan loaf of bread: 2 1/4 teaspoons of dry active yeast 1 teaspoon of sugar 1/2 teaspoon of diastatic malt powder (optional) 1 1/4 cups of warm water 1 1/2 teaspoon of salt 3 cups of all purpose flour Eggs: 4 large eggs 10g of unsalted butter 1 tsp of crème fraîche Chives 1 tsp of salmon roe Salt and pepper Bread Method: Combine yeast, sugar, malt powder and water set at 95 f or 35 c in a large mixing bowl. Let sit for 5-10 minutes until mixture is foamy. Add flour to the bowl and mix until a shaggy dough starts to form, then add your salt. Mix or knead for 10-15 minutes until your dough is only smooth and slightly sticky. Cover the bowl with a tea towel and let rise for 1 hour or until doubled in size. Next, lightly flour your work surface and gently pour your dough out onto it, making sure not to disturb all the air bubbles inside the dough. If the dough is sticking to the bowl, wet your hand to help coax it out. Then pull each corner of the dough towards the centre, and repeat until the dough feels tighter and a ball forms. Place your dough in a large bowl seam-side down and let rise for 1 hour or until doubled in size. After the dough has risen for a second time, take it out gently again, not to disturb the rise and place it on a large piece of parchment paper and cover with a damp tea towel. Let rise for 1 hour or until doubled in size. Whilst the bread is rising, place your Dutch oven with the lid on into the oven and set at 240 c or 460 f. Once dough has risen, take your hot dutch oven out wearing your oven mitts, place on a heat safe surface and grab your bowl of dough. Then, carefully grabs the side of the parchment paper and lift the dough and place in the hot Dutch oven. Put your oven mitts back on and place the lid back on the Dutch oven and place on the centre rack of your pre-heated oven. Bake for 30 minutes then remove the lid from the Dutch oven. The bread should be taller, have a crust and slightly brown. Bake for an additional 10 to 15 minutes until a beautiful browned crust appears on top. Take out of the oven and place dough on a cooling rack for 30 minutes until eating. Eggs Method: Crack your eggs into a cold pan and whisk together. Turn the pan on medium heat and add your butter whilst stirring continuously with a rubber spatula. Make sure non of the mixture is sticking to the bottom of the pan as you stir. Remove the pan from the heat when the mixture is still slightly runny and not fully cooked, as it will continue to cook even after it’s off the heat (you can do this on and off during the cooking process to ensure you gain the right consistency). Stir until mixture looks glossy and just about cooked. Immediately take the eggs out of the pan and serve on buttered toast. Garnish with your crème fraîche or sour cream, chopped chives, salmon roe and salt pepper to taste.