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00:00MUSIC
00:22Hello, I'm Adam Leo, and welcome to The Cook Up,
00:23the show that is desperate to be made into a Netflix miniseries.
00:26On tonight's menu,
00:27Masala Omelette, Hormok Soufflé with Blue Swimmer Crab
00:30and Mushroom and Goat Cheese Omelette.
00:32Let's say hi to our guests.
00:33B Satongan's skill in crafting interesting original Thai cuisine
00:36is world-renowned.
00:38She's been awarded a Michelin star, a chef hat,
00:41and been named Asia's Best Female Chef.
00:43It is an honour to have her here. Hello, B.
00:45Hi, Adam. Great to see you.
00:47Bron Lewis traded Shakespeare for stand-up
00:49when she switched from teaching to comedy,
00:51and I give that decision an A+.
00:53She's now an award-winning comedian
00:54who sells out shows across the country.
00:56Hello, Bron.
00:57Hello. Lovely to be here. Thanks for having me.
00:59Great to be here.
01:00Bron, what was it that made you make that switch
01:03from teacher to comedian?
01:04Well, as we all know, teaching is a really relentless job.
01:11And after ten years, I remember the exact moment, Adam.
01:14It was a Year 12 boy came into the class and he said,
01:17just before the year kicks off, can you just answer this question?
01:20And he asked me a question that I had answered, I think,
01:24five billion times, and something snapped.
01:27And my brain said, you can't do this anymore.
01:30And I thought, where can I go?
01:31What else? What other options are there?
01:33And I thought, I'll just try stand-up.
01:34How hard could it be?
01:35And it was hard.
01:37But it's great. I love it now.
01:39I don't want to cause you any more trauma, so let's move on.
01:43Bea, Australians love Thai food, or at least we think we do.
01:47What would you like Australia to know more about Thai food
01:51that we don't already know?
01:52I think the Thai food is more herbal-based cuisine.
01:56Most of people are focusing on the flavour profile
02:00than the herbal itself.
02:02The fresh curry paste plays a big part of the Thai cuisine,
02:08and especially all the fresh ingredients that are in there.
02:11When you're seasoning, if you over-season your dish,
02:15it's just overpower the herbal thing.
02:19Interesting. Very good to know.
02:21If Madonna had chickens, she'd probably tell them to express yourself.
02:27I'm not even sure if that's a Madonna song, you know?
02:30Genuinely.
02:30I thought it was, like, public enemy.
02:35Bron, do you express yourself in the kitchen?
02:37Are you an inventive cook?
02:38I wish I could say yes, especially to you.
02:41But truthfully, I'm not.
02:44It is one of my least favourite jobs in the house,
02:47and because I work at night, it's my partner's job.
02:51We've got three kids, and they're pretty good eaters,
02:54but on my bad days, I'm like,
02:56I wish you were the kids who just ate plain pasta.
02:58Yeah.
02:58Because I would nail that.
03:01Double-edged sword.
03:02I know.
03:02Like, oh, my kids are so spicy.
03:03Does that mean that I don't have to cook anything?
03:05It's great.
03:05I love that.
03:07Yeah.
03:07Bea, when it comes to eggs, where do they fit into Thai cooking?
03:11Oh, the eggs, we actually start to eat eggs since we were young.
03:14So it's in the five-spy powder egg, the son-in-law eggs.
03:18So eggs go into...
03:20Everywhere.
03:21Everywhere all the time.
03:22Yeah.
03:23Well, I'm expressing myself first by making a masala omelette.
03:31Masala omelette is really just sort of an Indian breakfast dish, I'm going to say,
03:37but none of the folding of a French omelette, it's just flat, round, but lots of flavour
03:42going in there.
03:42So I'm going to chop some onion, some tomatoes, some chilli.
03:46How are you guys with spicy food?
03:49Bea, I'm going to assume you're okay?
03:50I cannot have chilli, so I'm judging you.
03:55Hang on a second, Bron's the comedian here.
03:57That was good.
03:57I think we're still here.
03:59Do you want a partner?
04:01Yes, we're a duo now.
04:03That's great.
04:04I love chilli.
04:05I love it so much.
04:06I don't think I can eat food without chilli now.
04:08I actually find it, sometimes, when I'm cooking, I'll have a mouthful of something.
04:13I go, oh, that's way too hot.
04:15These chillis are super hot.
04:16And then by the time I actually get to serving it, I'm going, actually, it's not hot enough.
04:19So I don't know what the science is behind that, but I find that happens to me quite often.
04:24Does that ever happen to you, Bea?
04:26Uh, yep.
04:26Like, if you test at the start, it's like, it shocks your system.
04:32Yeah, okay.
04:32And then when you're having it again and again, your body gets used to it.
04:36It's like your exercise, your palate.
04:39Yeah.
04:39That's a good point.
04:41Bron, I have to admit, I've watched a fair bit of your comedy on YouTube and on Instagram and so
04:45forth.
04:46Oh, thank you.
04:46And you're very funny, firstly.
04:48Big fan.
04:49You're right.
04:50I should have waited before I said thank you.
04:51And it's not for me.
04:55But what I find really interesting about it is, like, you're doing these almost characters from your time as a
05:01teacher that you might come across in a country town or something.
05:04And everyone's like, oh, that, it just feels so real.
05:08Like, do you draw a lot from your personal experience in your comedy?
05:11Oh, absolutely.
05:12I got into comedy, obviously, a little bit later.
05:15Usually people start in their 20s and I don't know who has the amount of courage to do that.
05:19Yeah.
05:20Because they don't have any stories to tell.
05:22That's a really good point.
05:23Yeah.
05:24So often I think people will start really early and then just talk about, I don't know, how hard school
05:28was.
05:29I'm not sure.
05:30I'm not sure.
05:30But I started in my mid-30s and I'd already had two kids by then and I'd lived in the
05:36country as a kid and then I'd gone to a public school and a private school and I'd feel like
05:42I'd had enough experience in my life to draw upon, to talk about things.
05:47And each show I do, there'll be someone that will come to me at the end and they'll have taken
05:51something different from it.
05:52So it's a really fun exercise to do.
05:55I love it.
05:55I love at the end when someone has resonated with a character that I have kind of brought back to
06:00life.
06:01I almost wonder if it works the other way, like being a comedian, I should say what I've done here,
06:06I've put my spices in some cumin, coriander, Kashmira chili powder and some turmeric, which I think is lovely in
06:13egg dishes.
06:14And I've just added a bit of cheese as well.
06:16So that is the basis of our omelette.
06:18But I was going to say, Ron, I do wonder, does being a comedian allow you to deal with life
06:24better?
06:24Because when something is really kind of like irritating or frustrating, like this is good material.
06:31Absolutely.
06:32Yes.
06:33It is a silver lining in everything.
06:35I missed a plane recently and before comedy, it would have been the worst time of my life because it
06:43was the last plane of the day, I really needed to get on that flight.
06:49And going through the security, the security lady was like, why are you late?
06:53And I was like, I just, I had a show.
06:55And she said, are you a musician?
06:56And I was like, no.
06:57Anyway, then we got through to the gate, got to the Qantas lady.
07:00The Qantas lady said, why are you late?
07:02And I'm like, I just, I had a show.
07:04And she said, are you a musician?
07:05I was like, no.
07:07Why are you people asking me this?
07:10There's more than one type of show.
07:13But I just was amazed by this dreadful experience I have by it.
07:17But at the end being like, there has got to be some comedy in this.
07:20So yes, it does.
07:21There is a silver lining there.
07:23Dreadful, dreadful things can be made funny.
07:25And Bea, what about you?
07:27When you're going out to a restaurant, for example, is your life material for your restaurant?
07:32Yeah, we do a lot of dining out because we have to do the food testing.
07:37It's like someone go to the restaurant, they want to have good dinner, nice experience.
07:43But for us, it's like a job.
07:44So when we go to the restaurant, it's like, okay, let's get to work.
07:49Let's taste this food and see what they put in there and things like that.
07:53So yeah.
07:54Wow.
07:55So I just want to set my omelette in the pan and am I going to chicken out?
08:00Am I going to flip it or am I going to chicken out?
08:02If I'm chickening out, I'll slide it over here and then put the pan on top and flip back over.
08:05But I'm going to try and actually flip this in the pan.
08:08I shouldn't have done this.
08:08Now I immediately regret it.
08:10Okay.
08:11Now we got there.
08:11It was good.
08:11It was fine.
08:12Yeah.
08:13Believe in yourself.
08:15Believe in yourself, Adam.
08:16You've been doing this a while.
08:18All right.
08:18And this is just going to be served very, very simply with a bread roll, essentially.
08:22And I think we're pretty much done.
08:24I'm actually going to flip it out now because I like the look of the other side better.
08:28So I'm going to put my plate on top.
08:33There we go.
08:34That looks nice.
08:36A little clean up around the side because we've got a bit of oil there.
08:41Bread roll on.
08:42Masala omelette.
08:47So we're doing this like a burger, just sort of in a soft bread roll, folded up inside.
08:52World's easiest breakfast.
08:53You can really taste the coriander.
08:55And the chilli.
08:57Oh, the chilli.
08:58Oh, yes.
08:59Mm-mm.
09:01Leveled up eggs.
09:01After the break, Bea and Bron will crack a few eggs.
09:15Welcome back to The Cook Up.
09:16Standout chef Bea Satongan and standout comedian Bron Lewis are here and I've told them to express themselves.
09:22Bea, what's your recipe?
09:24I'm cooking the homok souffle with mousse from a clap.
09:27Amazing.
09:28And Bron, how about you?
09:29What are you making?
09:29I'm making a roast vegetable mushroom and goat's cheese omelette.
09:33Beautiful.
09:43All right, Bron.
09:45Omelette.
09:45Yes.
09:46Non-masala variety.
09:47Non-masala.
09:48This.
09:49Mushrooms, goat cheese.
09:50Yes.
09:51Yep, and we've got some veggies.
09:52I'm not going to put them in just yet because they're already cooked.
09:55Yeah.
09:55I've already pre-cooked some pumpkin and some Brussels sprouts.
09:59Yeah.
09:59My favourites.
10:01Amazing.
10:01And we are going to put in loads of mushrooms.
10:04They shrink up.
10:05It's like spinach.
10:06Yeah.
10:06Exactly.
10:07It doesn't count.
10:08I love mushrooms.
10:10Do you like mushrooms?
10:11I do.
10:11Oh, well, that's good.
10:12Well, then that's handy.
10:13I guess I'll let you have some of it at the end.
10:17We'd do well for the show.
10:19Yes.
10:20Are your kids fussy eaters?
10:22They're not fussy eaters, which is great.
10:25Yeah.
10:25When we go to restaurants and stuff, they will eat it.
10:28But they won't...
10:30The four-year-old won't sit down.
10:32Mmm.
10:33I'm not sure.
10:33Yeah, okay, that's...
10:35Which is, you know, so he'll eat it, but it's like he'll have to be hanging
10:39over the booth kind of somehow now, which is, you know, not ideal.
10:44So we're pretty lucky in the way that they will eat things that my husband
10:48will cook.
10:48Yeah.
10:49And I don't cook very much at home.
10:51I have to tell you.
10:52Yeah.
10:52My kids said to me the other day, my nine-year-old, she said,
10:56I love when Dad goes away for work.
10:58And I said, oh, okay, that's not great.
11:01And she said, no, it's good, Mum, because you cook and it's always cereal
11:06or eggs.
11:07And I thought, well, don't tell your dad that.
11:09Well, I sympathise with your partner in some ways because my children,
11:15I don't know if you know this, but I cook professionally.
11:18It's kind of my job.
11:19I've been doing it for a while.
11:20I have heard this.
11:21I've heard this.
11:21And my children like my wife's food better than mine.
11:26Oh.
11:27And your wife's not a professional cook?
11:29No.
11:30She's a very good cook, but it's...
11:31Great for her then.
11:32I think for youngsters, they just...
11:35You know, for me, I'm always kind of like, oh,
11:37let's push the boundaries a little bit.
11:38Yeah.
11:38And she does it very well.
11:39Like, I'm not saying that, oh, she just cooks simple stuff.
11:41She doesn't.
11:42She cooks some very complicated stuff, but she's making things
11:45that she knows the kids will like, whereas I'm like...
11:47Well, that's handy.
11:48I'm writing a recipe that I'm going to cook on a TV show.
11:52Yes.
11:53Well, I grew up with a single mum who only cooked spaghetti bolognese.
11:56Mm.
11:56Yeah.
11:57So that's all we ate.
11:58So I've got a very simple palate.
12:00Yeah.
12:00I love food, but I would eat the same thing every day
12:03and not be bothered by that.
12:05Yeah, okay.
12:06Mm.
12:06Okay.
12:08There's something to be said for that.
12:09I, you know, I had a friend at uni that did the same thing.
12:12Oh.
12:12Just made spaghetti bolognese, ate it.
12:14Ate the whole thing.
12:14Made more spaghetti bolognese and just ate.
12:16Didn't bother them.
12:17No.
12:17Maybe it was my brother.
12:19Could have been.
12:20It's not the way I live my life, but I envy those who can do that.
12:23Very good.
12:27It's B.
12:28Okay.
12:28What are we making?
12:29I'm making the red curry paste, which is the main ingredient for this one.
12:33I just cut the lemongrass, coriander roots, and then the makrut lime fruit.
12:41I just use the seed in here.
12:43Put a bit of salt in.
12:45Okay.
12:46Lemongrass, makrut lime, skin, the zest.
12:50Yep.
12:50Coriander root, galangal.
12:52Galangal.
12:52Dried chilli, some red onion.
12:55Red onion, garlic, shrimp paste.
12:57Okay.
12:58And some sea salt.
13:00So, I know you don't probably win Michelin stars using curry paste out of the packet,
13:04but honestly, if you're cooking red curry at home, for yourself, for your family, would
13:11you use the packet curry paste?
13:15No.
13:17Not really.
13:19I take from the restaurant.
13:20Yeah, me neither.
13:21Me neither.
13:21I was just testing you.
13:25I would get fired from my job.
13:29Because the restaurant called piss.
13:31Yeah, okay.
13:32Okay.
13:33Fair enough.
13:34I'm just going to grab the spatula.
13:37Would a normal Thai family who didn't have Michelin stars, would they use curry paste out
13:43of a packet?
13:46Probably, like, but the end of the result is very different.
13:51Like, if you, it's not that difficult to make, as you see that you put in the blender,
13:57it's very easy to do, and that will give very different results.
14:03You know, I have to say, I do make curry paste, not all the time.
14:06But when I do make a Thai red curry paste, the thing that I like about it the best is
14:11that
14:11the packet ones I find are very salty.
14:14And so if you're using them for dishes other than, say, a curry, it's too salty.
14:19Yeah, because all this one you can taste the herbs.
14:22Yeah.
14:22It's all fresh in there.
14:24Oh, shit.
14:24The herbs is like a kind of vegetable when you have that in the tin or in the can.
14:29Sure.
14:30It's got that preservative and it's lost all that freshness.
14:34Mm.
14:34And that's what makes it different.
14:36It's incredibly fragrant.
14:38Every time you take the lid off there, I can smell all of the, I don't know, the aromatics,
14:43I guess, that are in there.
14:44Mm.
14:44And now, like, it's not difficult to find the ingredient here.
14:48Yeah.
14:49So it's, I think...
14:50It's true.
14:51You know, like, things like fresh turmeric, fresh galangal used to be very hard to find
14:54in these days, kind of everywhere.
14:56Yep.
14:57Fantastic.
15:01I just got in a lot of trouble for saying that packet curry paste was okay.
15:06I just want you to know that just in case you make the same mistake as me.
15:09I will never say that.
15:10Okay, what we've got in here, I've added the roasted pumpkin and the roasted Brussels sprouts.
15:16I've just put those on top of my mushrooms.
15:18Put a little bit of salt and pepper.
15:20Lovely.
15:20In with my eggs.
15:22And I'm going to just pour this on top as so.
15:28This is a great way to use up leftovers, I would imagine.
15:31Yes.
15:32You know, little bits of the pumpkin that you've got from a roast or whatever.
15:35Yes.
15:36And I think...
15:38I actually...
15:38You might not believe this, but I cook an omelette every single day.
15:41Really?
15:41Do you believe that?
15:42Do you think I'm lying to you?
15:43I would never lie to you, Adam.
15:44Please.
15:45Why would she?
15:46Why would she lie?
15:47That's my...
15:48Of all the things she could lie about, you know, the frequency of making an omelette is
15:53probably...
15:54Yes.
15:54I mean, and I just love them so much because they are so easy and just like you mentioned,
15:59you can put anything in it.
16:00You put so many things...
16:01Oh!
16:02You can put it in your hair.
16:04The versatility of the things.
16:06Let me tell you, it's incredible.
16:07So we've got these on here and we're going to add some goat's cheese.
16:11Now, my house isn't as fancy as I would...that I'm making at it to be at the moment.
16:17I don't always have goat's cheese in the fridge, but you guys said, what would you
16:20put in it?
16:21And I lied and I said, definitely goat's cheese because what a treat.
16:25Now, I just put it in there because it's going to melt.
16:28Just...
16:29Okay.
16:29So this is going to be...it's not a folder on it.
16:31It's going to go flat into the grill.
16:33It is not folded.
16:33It is not folded.
16:34We are going to put it in...I'll put a bit of spring onions in there as well.
16:38I love some onions.
16:39I'll put the goat's cheese in it.
16:42Then, it's kind of cooking as we're going.
16:44Sure.
16:44So it's going to cook about halfway through.
16:46Okay.
16:47And then I put some mozzarella on top.
16:49Is there ever such a thing as too much cheese?
16:52No.
16:53No.
16:54I put cheese in my omelette earlier.
16:56You did and I had a great time eating it.
16:58And I thought, wow, he's stolen my idea.
17:00No one's ever put cheese in an omelette before.
17:03Oh my gosh.
17:04We talked a little bit earlier about how you take things from your life
17:06and make them comedy.
17:07Yes.
17:09I'm...I say this not to belittle what I assume is going to be a wonderful omelette.
17:14You be careful now.
17:15Be over there, literally want a Michelin star, and then you just tried to put spring onion
17:20from your hair into an omelette.
17:22Then we're all going to eat.
17:23But you missed.
17:24Like, it didn't go in there.
17:25You missed.
17:26And I just hope to see that in a routine at some point.
17:30I will.
17:31It's the last time I was ever invited on a cooking show.
17:33Now, what I'll do with this now is I'll take this and I'll put it into the grill
17:36and I'll cook it until it's golden brown.
17:39Very simple.
17:40Brilliant.
17:41B.
17:42Wow.
17:43The fragrance of this curry paste is amazing.
17:47B.
17:47So what's going into the blender?
17:50I got the curry paste from here.
17:53I go in there, the raw sugar, the coconut milk and fish sauce.
17:58Okay.
17:59This is the interesting thing about this dish.
18:03I've tried it in a few different places, but it has a slightly sweet profile from the
18:07sugar that you add to it.
18:09And it's a sweetness that's sort of slightly more sweet than the crab meat, which is already
18:13a little bit sweet.
18:14And you use butter in here?
18:15Yep.
18:16B.
18:17Wow.
18:17To make that more, like, more smoother.
18:20Okay.
18:21And it's not, like, it's become, like, quite elegant when you're actually doing it.
18:31So I put the egg in here to make it more offset.
18:36Then I put that in there.
18:38I really do love the way that Thai cuisine uses eggs.
18:40It can be, like, anything from fried on top of, like, grapau, pagrapau.
18:46Yeah, pagrapau.
18:47Or in, like, there's a, what's it called?
18:49The, like, the little golden egg.
18:52Sanillo?
18:52No, no.
18:53No?
18:54The sweet one.
18:55It's like egg.
18:56The sweet potato?
18:58No, the egg drop.
18:59Yeah, egg drops.
19:00Yeah.
19:00Yeah.
19:01I just had that the other day.
19:03It's so yummy.
19:05Fabulous.
19:06Okay.
19:06And then I pop that.
19:08Yeah, that way.
19:08Right?
19:09That way?
19:10Yep.
19:10Correct?
19:11Yep.
19:13Oh, wow.
19:14Okay.
19:14So I blend everything in there.
19:23You see, I think if you tried to do this with a packet curry paste, which I would never
19:27use, it would just be too salty.
19:31Like, honestly, like, packet curry paste, fine for making curry.
19:35Some people might think so, not me.
19:38But when you're doing anything other than that, I think it would be too salty in something
19:41like that.
19:41Yeah, because with this one, it's very gentle.
19:44If you have that, that salty from the curry paste, you'll all power the whole thing.
19:49Right.
19:49And then you might not be able to balance your dish in the end.
19:57And then I just gonna strain it.
19:59Okay.
20:00Yeah.
20:02Tell me if you disagree.
20:03I think Australia is one of the really interesting places in the world to eat Thai food.
20:08You know, we have, obviously, chefs like David Thompson, who have pioneered chefs like yourself.
20:13You know, I don't know any other Thai Michelin-starred chefs who's opened restaurants in Australia.
20:18I know.
20:18Wow.
20:20And everything from, you know, your regular Thai taco.
20:23We're one of only two countries actually to have an official Thai town in Sydney and then also in Los
20:29Angeles.
20:29I know.
20:30I think the standard of Thai food here is really quite good.
20:32Yeah, because the ingredients that you can get here is like, is very diversity.
20:39You can get many ingredients.
20:41Like, I'm shocked that even something that you can't find in Thailand, you can find it here.
20:46Really?
20:47Especially at Cabramatta.
20:49They have a lot of fresh ingredients that you can get.
20:53Sure.
20:54What is the texture of this after it's been steamed?
20:58What is it supposed to be?
20:58Is it custardy?
21:00Yep, custardy.
21:01Yep.
21:01And then it will set with the crab on top.
21:06And you just can have that as the entree.
21:08Or if you want it as a main, that's fine.
21:11But normally we serve that as the entree at the restaurant.
21:13Let's put it in the steamer.
21:14Yep.
21:18Put it in here and then I have to put the foil on top.
21:21Okay.
21:25Then it would just be covered with foil and then into the steamer.
21:28Yep, and into the steamer.
21:30Amazing.
21:30When we return, I get to taste all this egg-sperimentation and I'll show you how to get boiled eggs
21:34without boiling eggs.
21:46Welcome back to The Cook Up.
21:48Bea Satongan and Bron Lewis are expressing themselves because they are cooking with eggs.
21:52Get it?
21:52Anyway, Bea, how's it going?
21:54We're nearly done.
21:55Okay, fantastic.
21:56And Bron, that is a beautiful looking omelette.
21:59Thank you so much.
22:00Like genuinely, it looks fantastic.
22:02Like when you took it out of the oven, I was like, whoa.
22:04She's fluffy.
22:05She's fluffy.
22:06I can see why you're cooking omelette every day.
22:07Every single day.
22:11Bea, wow.
22:12That is a thing of beauty.
22:16Just stunning.
22:16Really stunning.
22:17So that's all done there.
22:18What I've done here is it's going to make it look beautiful.
22:22It looks beautiful already.
22:24Just going to put that on there.
22:29Like that.
22:32Put a bit of green colour on top and that's it.
22:35We're done.
22:36That is gorgeous.
22:37Hormok souffle with blue summer crab and mushroom and goat cheese omelette.
22:50I truly think, Bron, you can make this omelette with just about anything.
22:53It's true.
22:55Capsicum is always a good option.
22:57That's delicious.
22:58Oh, good.
22:58I'm pleased you enjoyed it.
23:00I like the cheese in this one.
23:01It's really yummy.
23:03Two kinds of cheese.
23:04I actually really like the Brussels sprouts.
23:06Phew.
23:07You like it.
23:10Okay, Bea.
23:11Oh, yeah.
23:12I'm excited about this.
23:14The souffle.
23:16The colours are so beautiful.
23:18Oh, wow.
23:19That is fantastic.
23:21That is amazing.
23:22Thank you very much.
23:23Because you can smell all the fresh herbs in this one.
23:26Yeah.
23:26All the flavour coming through nicely.
23:30Lemon glass, kalango, coffee lime zest.
23:33Yes.
23:34Everything.
23:34It's beautiful.
23:35It really is beautiful, Bea.
23:36The texture is so soft.
23:37Oh, it's amazing.
23:39So, from one side of the spectrum to the other, let's talk boiled eggs.
23:44I'm pretty fastidious when it comes to boiled eggs.
23:46Like, I know how I like to do it.
23:49I poke a hole in the bottom.
23:50I boil them for a predetermined amount of time.
23:52Then I take them out and I put them in ice.
23:54And that's how I get kind of perfect eggs every time.
23:57But if you didn't want to boil eggs, there's actually quite a few options for you.
24:01And I've got a motley crew of implements here.
24:05Because you can actually put eggs in a muffin tray and just throw them in the oven.
24:08I did not know that.
24:10Yeah.
24:10Because it's dry heat, you do get a little bit of dryness on the outside of that peeled egg.
24:14But this is 180 degree oven for 15 minutes.
24:21And you get that.
24:22You could do it in the air fryer.
24:23Exactly the same thing.
24:24Just throw some eggs in the air fryer.
24:2612 minutes in the air fryer.
24:28And that's what you get there.
24:29Wow.
24:29Yeah.
24:29You just load up the eggs in the air fryer.
24:31One of my favorites, and I'm going to admit to you, I don't boil eggs in the air fryer
24:35or in the oven.
24:36But I do quite often steam eggs.
24:37Because it's a really delicate way of cooking eggs.
24:39And you get a very similar result to boiled.
24:42Oh, yeah.
24:43So that's eight minutes in the steamer.
24:45Oh, wow.
24:46So you don't have to go to the effort of, you know, bringing more to the boil,
24:48that kind of thing.
24:49Just three different ways of cooking eggs.
24:51And surprisingly, effective.
24:53Well, I've learned three new ways to cook an egg now.
24:59Bron's eternal monologue is like, I'm never doing that.
25:02Can you make that into an omelette, please?
25:06Bron and Bea, thank you so much for joining me.
25:07This has been an egg-cellent evening.
25:09I'm sorry for the pun.
25:10Really, genuinely sorry.
25:12Hey, it's a good yolk.
25:12Oh, wow.
25:14That's why she's the professional.
25:15LAUGHTER
25:16Love cooking and questionable puns.
25:18It is time for you to egg-press yourself.
25:21We'll be here egging you on.
25:22If you want more of The Cook Up and more delicious food ideas,
25:24head to SBS On Demand.
25:25I'm Adam Liao.
25:26Thanks for watching The Cook Up.
25:27Next week.
25:44See ya.
25:45You
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