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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:36Today on Cook's Country, Christy and Bridget bake a Mexican classic, Conchas.
00:42Jack takes a deep dive into egg substitutes.
00:46And Morgan and I make an elegant brunch, skillet egg sardou.
00:50That's all right here on Cook's Country.
01:05Today's a great day because we're making conchas, those beautiful, buttery, sweet morning buns that come from Mexico.
01:12Now, they're perfect, as I said, for breakfast or midday snack.
01:15But they're even more perfect when Christy is going to show us how to make them.
01:19I'm very excited to make conchas with you.
01:21And you're right, they're so buttery, but they're also light and tender, and they're really good for dunking in your
01:27hot chocolate or your coffee.
01:29And we'll start by using some bread flour.
01:32Great.
01:32So I have three and two-thirds cup, that's 20 and one-eighth ounces of bread flour in my stand
01:38mixer bowl.
01:39That's where we're going to get started.
01:40And I'm going to add a tablespoon of instant or rapid-rise yeast.
01:45We'll just give that a stir to get it well mixed.
01:49All right.
01:49And we're going to be using our dough hook.
01:50We'll get that all set up.
01:53We're going to start with two large eggs.
01:55And I'm going to add them to one and a quarter cups of water.
01:59Now, the really important thing here is that they're both room temperature.
02:02Because we are going to be adding softened butter to the mix in just a few minutes.
02:07Okay.
02:08And we don't want to have a cold dough that will cause that to stiffen and not incorporate well.
02:12Okay.
02:12We'll break up the yolks and just mix this together.
02:16All right.
02:16Now, with my mixer going on low speed, I'm going to stream in this mixture until the dough comes together.
02:23And I don't see any dry bits of flour.
02:26Okay.
02:26But it'll take us about two minutes.
02:28Okay.
02:28So, you can see there isn't any dry flour left anymore.
02:32Now, we're going to let this rest for 15 minutes.
02:35You know what this is.
02:36Yes.
02:36Oddly.
02:36Yes.
02:37That's going to give us time for the flour to continue to hydrate and jumpstart the gluten development.
02:42We let the dough rest.
02:44Now, it's time to add some sugar.
02:46This is a quarter cup or one and three quarter ounces of granulated sugar.
02:51And I have two teaspoons of table salt.
02:54Okay.
02:54So, we'll let this run at medium-low speed for about 30 seconds just to get that all combined.
03:00That looks good.
03:02I have 13 tablespoons of unsalted butter here.
03:05I've cut them into 13 pieces.
03:08So, we'll turn the mixer on to medium speed.
03:10And I'll add the pieces one at a time.
03:12This is nice and soft.
03:13Yes.
03:13So, it'll incorporate easily.
03:15And I want to wait until each piece has incorporated before I add the next.
03:20It'll take somewhere between four and six minutes.
03:23Now that all the butter's in, we're going to let the dough hook knead away and get this
03:28really nice and kneaded for about 10 minutes.
03:32What we're looking for is this sticky dough to cleanly pull away from the sides of the bowl.
03:37Look at that.
03:38See how it's pulling away?
03:40Definitely.
03:40I think we're good.
03:41Oh, yeah.
03:42I have a large greased bowl ready to receive the dough.
03:46And we'll just scrape it out.
03:49I also have a greased piece of plastic wrap that we'll cover this with because as the dough rises,
03:54we don't want it to stick to the top.
03:56And we do want this to double in size.
03:59So, that's going to take us about an hour.
04:02While the dough is rising, we can start working on our sugary, crispy topping.
04:06I have a clean bowl.
04:07I've already put three quarters of a cup or four and an eighth ounces of bread flour to begin and
04:13add some structure.
04:14I have one cup or four ounces of confectioner's sugar.
04:19And I also have 10 tablespoons of vegetable shortening.
04:23Now, we're going to flavor this with some vanilla.
04:25Most of the conchas you find are either flavored with vanilla or chocolate.
04:29So, this is two teaspoons of vanilla extract.
04:32And then, this is an eighth of a teaspoon of salt.
04:35Now, for this, we're going to use the paddle attachment.
04:37So, we'll put this on low speed.
04:39And we'll mix this until it's nice and combined and almost has the texture of like a soft clay.
04:45So, that'll take about two minutes.
04:47On low.
04:48On low.
04:48So, I'll transfer this to my clean counter.
04:52We want to divide this into 12 pieces.
04:55I'm going to weigh this.
04:56I'm looking for about 29 grams each.
05:00Okay.
05:01A little over that.
05:02So, they're not that big.
05:04And 12.
05:05Perfect.
05:07Now, we get to play.
05:08So, we're just going to roll these into balls.
05:10All right.
05:11So, we're just going to keep rolling these until we have 12 nice evenly sized balls.
05:15And then, we're going to cover them and put them in the refrigerator for about 30 minutes to get them
05:20nice and firm.
05:21Great.
05:22Look at this beauty.
05:23That is gorgeous.
05:24Well, it's time.
05:25So, this is my greased plastic.
05:27I'm going to save this.
05:28I have a nice clean counter.
05:30No flour.
05:31No flour.
05:32Right.
05:32So, I'm going to take my dough and I'm going to roll it out.
05:36Oh, that's a beautiful dough.
05:38Isn't she pretty?
05:39We had 12 sugar dough balls.
05:42So, we need 12 of these dough balls.
05:44Regular dough balls.
05:45Look at this math that we're doing.
05:47All right.
05:47So, I'm going to portion this.
05:49Now, if you're nervous about portioning it this way, you can obviously weigh it out.
05:54I do that a lot.
05:55This part of the process will be very familiar to you because it's like any other roll you've ever done.
06:01So, we'll start by bringing the sides up into the center.
06:04So, we're creating some surface tension.
06:07Yes.
06:07And then we'll flip them over so that the seam's on the bottom.
06:10Mm-hmm.
06:11Now, while I'm not using this dough, I want to make sure it doesn't dry out.
06:14So, I'm going to take that greased plastic and we'll just keep it covered.
06:18So, we'll cup our hands over the ball and you can use a little bit of pressure and we're just
06:24going to make little circles around the dough.
06:27Lovely.
06:28So, I have a rimmed baking sheet with some parchment in it.
06:32We're going to transfer this over, seam side down.
06:34Okay.
06:34We'll do six per tray and we'll keep this covered as we shape.
06:39Bridget, our dough is rolled.
06:41Now, we need to go in and see if we have any air bubbles.
06:44Okay.
06:44If you start to see anything rising, you want to just take a peri knife and give it a pop.
06:50I don't see any on mine.
06:52Do you have any on yours?
06:53Maybe just a wee bit there.
06:54Pop.
06:55Yeah.
06:55I love that.
06:56Just want to pop them now because we want them to rise evenly.
06:59And then we'll go ahead and cover them back up.
07:02Now, we want these to rise until they're doubled in size and that'll take an hour to an hour and
07:07a half.
07:08But while that's happening, at the same time, we're going to work on our sugar crust.
07:12Okay.
07:12So, we have our chilled sugar dough.
07:14I grabbed those from the fridge.
07:16Nice and cold.
07:16Here is the second phase of our art project.
07:19This is great.
07:21We have some nice heavy-duty zipper lock bags and we've cut the sides of them.
07:26Yes.
07:27And left the bottom intact.
07:29Got it.
07:30So, we've got a little hinge here.
07:31And then I took a four-inch round.
07:34This is the size that we want to press our sugar balls out to.
07:38Okay.
07:38So, you want to put the circle on the bottom.
07:41Yes.
07:41Before we roll, though, you want to take your dough ball.
07:44I've got a third of a cup of some more bread flour here.
07:47And just want to make sure that it's well-coated and this will help limit sticking.
07:52Okay.
07:52And then you and I both have a glass pie plate.
07:56You could use a glass casserole dish, something you can see through that has a nice flat bottom.
08:00Okay.
08:01And I'm going to look through this and press out my dough ball until it fits that circle.
08:06You want it to stay within that four-inch circle or it can get too thin.
08:11And then it'll be really hard to manipulate.
08:13What do you think?
08:13That's great.
08:14That's great.
08:15All right.
08:16Now, you want to very carefully peel this because you don't want it to stick to the top.
08:21Perfect.
08:22And then very gently peel this off the other side.
08:26They're very delicate.
08:28So, take your time.
08:29And now just drape it over.
08:31Yes.
08:31And you can press it as these rise, the sugar coating will rise with it.
08:37Now, here's an important step.
08:38You want to wipe this clean.
08:40Okay.
08:41Because that's just going to stick to your second sugar dough.
08:44So, we're just going to keep pressing and covering until we have all 12 of our conchas ready to go.
08:49Great.
08:49So, we are fully draped.
08:51Now, the last thing we need to do is score it.
08:54Conchas means seashell.
08:56Right.
08:56And so, we have to make the seashell print on the conchas or it's just a bun.
09:02Art class continues.
09:03I'm so psyched.
09:04So, we can take the plastic off for right now.
09:07Notice that we're just using a very non-scary, non-lethal looking butter knife because we want to make a
09:13very gentle score in these.
09:15Okay.
09:15So, the design is a series of concentric curves that come from the same spot.
09:21Okay.
09:21So, we'll pick a spot near the top and we just want to make some nice curvy lines that come
09:26out of that.
09:27Five, six.
09:29Shortening has a really high melting point.
09:32So, these scores are going to go into the oven and even with the heat of the oven, they're going
09:37to hold.
09:38It's not like butter where it would just melt.
09:40Sure.
09:40We'll just continue to score the rest of these.
09:42We'll cover them back up and let them continue their rise.
09:45So, another half hour or an hour until they've doubled in size.
09:49Okay.
09:50Should I get the coffee brewing?
09:51Absolutely.
09:52Well, these look a little different.
09:54They do.
09:55I have the oven rack set to the upper middle and lower middle positions and the heat is at 350
10:00degrees.
10:01Okay.
10:02So, we'll bake these until they've risen a little bit more and they look gorgeous.
10:06We're looking for a temperature of 205 degrees.
10:08So, that'll take 20 to 25 minutes and we want to make sure to go in about halfway through baking
10:13and switch and rotate the sheet pans.
10:16Okay.
10:16Sounds good.
10:19How beautiful.
10:21They're so pretty.
10:23It's like brioche and a sugar cookie had a baby.
10:27Well, let's check and see if they're done.
10:29And you're looking for?
10:31205 degrees.
10:32Okay.
10:32So, I either want to go in through the side or kind of between one of the bits of sugar.
10:37So, we went in 205.
10:38It's just a little bit over.
10:39That's still going to be delicious.
10:41You have to wait 15 minutes.
10:43You know as well as I that a dough like this needs to cool before we can enjoy it.
10:48Well, I see we have a visitor.
10:49Well, I mentioned that chocolate and vanilla were the most popular flavors that you would find with conchas.
10:55Sure.
10:55So, I thought you'd like to see the chocolate and how pretty it is.
10:59Great.
10:59And instructions for these are on our website.
11:02All right.
11:03I'll save that for later though.
11:04Because I'm all here for the vanilla.
11:05Yes.
11:06Yes.
11:07We have some coffee.
11:08It's a formidable roll.
11:10Yes.
11:12Super soft.
11:13Actually, really, really light.
11:14Mm-hmm.
11:15The score stayed really nicely.
11:17We still see the perfect shape of the concha.
11:20Yes.
11:21Beautiful.
11:21The seashell design.
11:22Do we just go for it?
11:24I'm going to take a little bite before I start tearing it apart.
11:26All right.
11:33Impossibly light.
11:34Mm-hmm.
11:34Really airy.
11:35And then you get that crunch from that sugar crust as well.
11:38Not too sweet.
11:39We use the bread flour to give it a little more structure.
11:43Yeah.
11:43It's not tough, but it really was strong enough to support that sugary crust.
11:48Yeah.
11:48This actually might be the fluffiest, lightest one I've ever had.
11:51Christy, thank you so much.
11:52I wouldn't want to bake with anyone else.
11:54Oh, stop.
11:55So if you want to make these fantastic rolls, it starts with an enriched bread dough using
12:00eggs and butter.
12:02Then make a sugar crust dough using confectioner's sugar, flour, and shortening.
12:07Press the balls of sugar crust to flatten.
12:09And then score a seashell-like pattern in the sugar crust before baking.
12:14So from Cook's Country, it's bakery perfection conscious.
12:24Eggs are used in all sorts of recipes, from appetizers to desserts.
12:27And Jack's here to help tell us what to do if you can't use an egg for whatever reason.
12:32Yeah, let's say you've got a child who's allergic to eggs and you want to make a birthday cake.
12:35Mm-hmm.
12:35Okay.
12:36You need to use an egg replacement.
12:38Right.
12:38So we made cookies, popovers, cakes.
12:41Some of these you can even scramble, which we tried to do.
12:43But I brought the cake because I thought it was a really good example here.
12:45So dig in.
12:47You're going to notice some textual differences.
12:49You're going to notice some flavor differences.
12:51So there are two types of egg replacements.
12:54There's starch-based replacements and protein-based.
12:57Now, the starch-based actually have starches, leaveners, and gums.
13:01So starches are there to keep things moist.
13:04They're like a binder so that things don't dry out when they cool.
13:06The leaveners are there to make things fluffy and tall.
13:10And the gums are the emulsifier.
13:12If the ingredient list just had baking soda, you got a lot of browning.
13:16Oh, that makes sense.
13:17Yeah.
13:17And some of the brands had baking soda along with cream of tartar.
13:20And the cream of tartar kind of mitigates the browning effect of the baking soda.
13:24But you still get the leavening.
13:25I would say the cake and the cookies were the most successful in the tests that we did.
13:29The popovers were kind of a fail.
13:31Oh, yeah.
13:32Yeah.
13:32Popovers are so complicated.
13:33And you're trying to get so much rise.
13:35It just didn't happen.
13:37The other big difference we noticed is that the protein-based, which are designed for baking as well as for
13:43scrambling.
13:44So they either have mung beans or split peas.
13:47Because they're designed for scrambling, they have other ingredients.
13:50So dehydrated onion, which you may be able to taste.
13:54I think it's more like grassy or vegetal than onion.
13:57Turmeric, because you really want your scrambled eggs to be yellow.
14:00And so that wasn't necessarily a plus for baking, but they worked pretty well.
14:05It's scrambled.
14:06One brand in particular, it scrambled really nicely.
14:08Any immediate impressions?
14:12Texture.
14:13Right off the bat is what I'm noticing.
14:15This kind of dissolves in my mouth into a mush.
14:18It's very moist.
14:20It almost turns right to batter on the fork.
14:23It's, yeah, so the texture of this one is just too wet.
14:26The flavor's okay.
14:27Okay.
14:27But it is crumbling.
14:29This one's also a bit moist on the edge of crumbling.
14:33This one's like rubber.
14:35You know, the texture's a little sticky and a little dense, but with frosting and at a party with kids
14:40running around, it's completely acceptable.
14:42If you were making a cake without eggs, which one would you go with?
14:47Yeah, this one I don't really care for, but these three would be totally acceptable.
14:51If I had to pick one, I'd probably pick the second one.
14:54All right.
14:54You want to flip that over?
14:55Yeah.
14:56So you picked the just egg.
14:58This is a plant-based one that's got protein in it, so this is one of the ones you can
15:02scramble.
15:03You didn't pick up any of the grassy notes.
15:04It performed nicely in the cookie as well as in the cake.
15:09And if you want something you can scramble, this was really the only choice if you want to scramble your
15:12eggs that we thought was acceptable.
15:14So why don't we go here?
15:15This is the Bob's Red Mill.
15:16This is the one we thought there's a lot of browning.
15:19Yeah.
15:19And it wasn't so much a problem here in the cake.
15:21The cookies were a little dry, and we wondered whether they kind of overbrowned and dried out from that.
15:27But it just has the baking soda and doesn't have any cream of tartar in it.
15:29Okay.
15:30So why don't we go here?
15:31This one was really firm.
15:33Yeah, well, that's eggs.
15:34Ah, good to know.
15:35Well, and I think it's important that these were not as radically different as we might have assumed for the
15:40tasting.
15:41And I wanted to put that in there, and I was curious, was she going to pick the egg-based
15:45cake?
15:45No.
15:45Or not?
15:46I do think it has a sort of taller crumb.
15:48You said it was firmer, and I think this would be the easiest to frost.
15:51Yeah, that's true.
15:52These are very sticky tops.
15:54Yeah.
15:54And down there is the Judy's.
15:56Now, we liked the Judy's.
15:57We thought the flavor was really good.
15:58You said you liked the flavor.
16:00You kind of mashed that one up a little bit.
16:02Well, I was really trying to get it off the plate, but it just, yeah, something about it seems really
16:06gummy.
16:07It performed well in the cookie test.
16:10I think our tasters were more positive about it in the cake test than you were.
16:14But you didn't rule it out and say it was unacceptable.
16:16I mean, it wasn't your favorite.
16:18It wasn't my favorite.
16:18Which is okay.
16:19Yeah, well, now there were eggs, so.
16:22Oh, this is really interesting.
16:24Thanks, Jack.
16:25Thank you, Julia.
16:26And for more information on egg substitutes, check out our website.
16:36Egg sardou is an elegant brunch dish that earned its fame in not one, but two iconic New Orleans restaurants,
16:44Brennan's and Antoine's.
16:46It's delicious and fancy, but it can be a bear to make.
16:50So Morgan is here, and she's going to show us how to make a simpler version.
16:54Yeah, Toni, I'm taking this bear, and I'm making it so we can make it on a Sunday morning.
16:57I love that.
16:58So it's essentially eggs benedict with creamed spinach and artichokes.
17:02It's delicious, but there are a lot of pieces, so I'm trying to streamline each piece.
17:06So here I'm starting with the hollandaise.
17:07Okay.
17:08Here I have some butter.
17:08I have 12 tablespoons of butter.
17:10I've been melting over medium heat, and I'm just going to get a temp.
17:14Now, this is the hardest part of the recipe, is taking this temp.
17:17All right, so I'm looking for 180 degrees.
17:19This is perfect.
17:20It's 181, so I'm going to pull it off the heat.
17:22All right, so I'm going to put that in a measuring cup, just so it's easier to pour.
17:26Now, this is where the magic of blender hollandaise comes in.
17:30So here I have a blender.
17:31I'm just going to put everything in here, and then it kind of becomes hollandaise with a little know-how.
17:36Love that.
17:36So I have two egg yolks, and to this I'm going to add a tablespoon of lemon juice,
17:41a teaspoon of hot sauce, and a quarter teaspoon of salt.
17:46And I'm just going to let this go until it gets a little frothy.
17:48It'll only take about 10 seconds.
17:53It's looking good.
17:53It's nice and frothy.
17:54All right, so I am now going to actually leave this on.
17:57I'm going to take this little piece off, and I'm going to stream in the butter.
18:00I really want it to go in there slowly.
18:02It's hot butter, so you want it to just cook the eggs, but not actually scramble them.
18:06So I'm just going to let it slowly stream in.
18:08It'll take about a full minute.
18:10I'm going to let this go in.
18:11Okay.
18:12This is perfect.
18:13What you want is for it to just kind of like barely drip off a spoon like this.
18:17So I'm going to clean up and move on to the ham.
18:20Tony, Eggs Benedict has Canadian bacon.
18:22Eggs Sardew has tasso ham.
18:24So if you're not used to tasso ham, what it is is it's cut from the pork shoulder.
18:28It's seasoned and spiced and smoked.
18:30So I'm going to cut into quarter-inch pieces.
18:32This is a six-ounce piece of tasso ham.
18:34So I've got my tasso ham cut into nice little pieces.
18:37Over here, I have two tablespoons of unsalted butter.
18:40I melt it over medium heat in this 12-inch nonstick skillet.
18:43And I'm going to add in all this tasso ham.
18:46And I'm just going to let it go until it gets nice and brown.
18:48That'll take about five minutes.
18:50All right, so I'm going to make a bermanet, which is a way to thicken a sauce.
18:53So here I have two tablespoons of unsalted butter,
18:55and I'm just going to mash in a tablespoon of flour.
18:58And it works the same way a roux does, but you don't have to pre-cook it.
19:02And I'm not really looking for any of that dark, toasty flavor you'd get from a roux.
19:05I'm just looking for something that's going to do the same work.
19:07I'm just going to mash it until everything's nice and combined.
19:10Tony, you can see how it's gotten nice and brown.
19:13The spices are really blooming, doing a lot of work.
19:15So I'm going to pull out about half of this.
19:18You don't need to be precious about it, but some of this I'm going to save for later.
19:21And some of this is going to create the base for our spinach mixture.
19:24Okay.
19:24And I'm using a slotted spoon just so I can make sure to leave any fat I need to behind.
19:27Have a little more fat in here.
19:30So now to this ham.
19:31I'm still over medium heat, and I'm going to add in three cloves of minced garlic.
19:35And I'm just going to let this go until it's nice and fragrant.
19:37It'll take about 30 seconds.
19:39You can smell it.
19:39Smells like garlic and ham.
19:41That's right.
19:41So one thing about eggs are due.
19:42There are a lot of pieces.
19:44I'm trying to build as many of them as I can in this one pan.
19:46So on top of this ham, I'm going to add some spinach.
19:49And I'm going to build my cream spinach and artichoke mixture on here.
19:52So I have 10 ounces of spinach.
19:53And I'm just going to add this a handful at a time.
19:55And I'm just going to let it slowly wilt.
19:58It'll take about four minutes for me to get all this wilted in here.
20:01Okay.
20:01Now that that's all wilted, I'm going to add in a couple more ingredients to build out the sardew.
20:06So here I have a cup of heavy cream.
20:08Essentially, I'm building cream spinach in the same skillet.
20:10I'm using a cup and a third of marinated artichokes that I drained and chopped up.
20:14So I'm not doing any artichoke prep.
20:16These have a ton of flavor already in there.
20:18And then I'm also going to add three ounces of finely grated Parmesan cheese.
20:22I'm also going to add in a teaspoon more of hot sauce.
20:25I have a little bit in my hollandaise, but I want a little more in here.
20:28And then I've got a half teaspoon of pepper and a half teaspoon of salt.
20:33And just a little pinch of nutmeg.
20:36I'm just going to bring it up to a simmer.
20:37Now I'm going to add that bermanet we made earlier into our sauce.
20:40So it's just going to thicken up just a touch.
20:42It's not going to need a lot.
20:43All right, I see some simmering happening.
20:45So I'm going to just add this in.
20:48So I'm just going to stir it in.
20:50And now I'm just going to let it go until it clings to the back of the spoon.
20:53That won't take very long.
20:54It'll only take about a minute.
20:55So it's looking nice and thick.
20:56But the way I really like to test is I like to see if it clings to the back of
21:00the spoon.
21:01I feel like if you get some on there and you can rub your finger through it, it holds.
21:04And now on to the star of the dish, the eggs.
21:07A lot of recipes for eggs are due have you poached them separately.
21:10But I'm going to poach them right in this sauce.
21:11So I do like to crack them separately.
21:14And you can check them out.
21:15Make sure you don't have any little bits of shell in there.
21:18Then I'm going to make eight little wells.
21:20And I'm going to do seven around the edges and one in the center.
21:22I'm just going to nestle my little egg in the little well.
21:25And then keep rolling with the rest of these.
21:28All the eggs are in there.
21:29So now I want to season them.
21:31So I have a quarter teaspoon each of salt and pepper.
21:33And I'm just going to sprinkle them directly on all the eggs.
21:36And same with the pepper.
21:38I want to bring it up to a simmer while it's still over medium heat.
21:41And I'm going to cover it and turn it down to medium low.
21:44And I'm going to let it go until the egg whites are fully set, but just barely set.
21:47And the egg yolks are going to look opaque.
21:49I'm going to turn this guilt as I need.
21:50Eggs can be a little finicky.
21:51So sometimes you want to turn it just to kind of even out any hot spots.
21:54It'll take about three to six minutes.
21:56All right, Toni, the big unveil.
21:59Oh, how beautiful.
22:01Yeah, you can see how these egg whites are just set.
22:04That rotate in the pan helps evenly cook everything nicely.
22:06I'm going to turn this off heat so it doesn't cook anymore.
22:08Well, let's get eaten.
22:10Okay.
22:11So we have our English muffins.
22:13And I'm just going to top each with a nice egg and get plenty of that creamy spinach mixture in
22:19here, too.
22:21Oh, yeah.
22:23All right.
22:24This is that quick, easy blender hollandaise.
22:26Oh, it's so luxurious.
22:28I know.
22:28It's velvety.
22:29And then plenty of that tasso ham we pulled aside.
22:32So this is that crispy ham.
22:33So you get those little crunchy bits on top.
22:36And then, because we're being fancy, I have two tablespoons of chopped fresh parsley.
22:42It's really beautiful.
22:46Mm.
22:48Wow.
22:49Mm-hmm.
22:50Yeah, it's so creamy and rich.
22:52It's complex.
22:53It's complex.
22:54But it's balanced.
22:55Mm-hmm.
22:55No one flavor is dominating the other one.
22:58The egg is so nice.
23:00It's really nice and runny.
23:01That tasso ham is so nice.
23:03You get the little crispy bits in there.
23:05And I feel like the artichokes have this nice tang and a little bit of herbs that they're adding from
23:10that marinade.
23:10Mm-hmm.
23:11It's New Orleans.
23:12Yeah.
23:12We had to try a little hot sauce.
23:13Let's do it.
23:16Mm.
23:19The hot sauce gives just that little pop of vinegar.
23:21Mm-hmm.
23:22Yeah, it's great because it's so rich.
23:23It can handle some acid and some heat.
23:25Right.
23:25It's really great, Morgan.
23:27Thank you so much for showing me how to make it.
23:28You're welcome, Toni.
23:30And if you would like to bring this elegant taste of New Orleans into your home, make an easy blender
23:35hollandaise.
23:37Thicken the sauce with a flour-butter mixture and poach your eggs directly in the sauce.
23:42So from Cook's Country, Skillet Eggs Sardew, you can find this recipe and all the recipes from this season along
23:50with our product reviews and select episodes at our website, cookscountry.com slash TV.
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