Famous Chefs Share Their Egg Recipes | Anthony Bourdain's The Mind of a Chef | Full Episode

Everything you want to know about a chef is revealed in what they can do with an egg. Dave Chang makes eggs with his chef pals Wylie Dufresne, Daniel Patterson and Rene Redzepi, and makes his Ko egg. [Originally aired 2012]
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#eggs #eggrecipe #cheflife
The Mind of a Chef
Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of a Chef.

[@lisal9829]

I miss Anthony Bourdain.

[@susanbrennan5511]

So do I.

[@lisam9233]

So much. 😊

[@rhettdownen6873]

The whole world…. What a dude

[@jackwagon4313]

Anthony was a cool cat!

[@zenairzulu1378]

so say we all

[@SavvyandMommy]

Anthony Bourdain's voice is so soothing to me. He is so dearly missed.

[@marym434]

Mind of a Chef was one of the greatest food shows of all time.

[@johnnysully2689]

Anthony Bourdain, what a legend. I would give anything to have been sat at the dinner table with those legends

[@_CoasterNinja]

One of my favourite cooking shows of all time! Wish they did many more seasons!

[@christopherkarr1872]

Chef Daniel seriously makes me impressed. Il flottante, but we keep the egg. Such a lovely way of poaching. Gentle, yet firm. Defresne is also pretty cool. David Chang is a hero.

[@christinalemke6780]

Love love all these chefs all are amazing❤❤❤❤.

[@tomelko]

@18:05 If he topped the wide end of the egg, rather than the narrow end, he wouldn't have this problem. There is an air pocket between the membrane and the shell in the wide end. If you top the narrow end the air pocket sits in the bottom of the shell, tears and creates problems. If you top the wide end you remove the air pocket and the rest of the membrane remains adhered to the shell. TLDR: top the wide end of the egg and not the narrow end and you will not have any issues with the membrane. Bane of every chef resolved.

[@jaaaaannnnee]

OOOOhhhh you are right, I notice this making soft boiled eggs. Clever.

[@nicholascrow8133]

But then the shell is presented upside down.

[@jamiedorrier705]

I miss this show so much

[@c.jarmstrong3111]

We all miss Tony so much

[@DirtyHairy84]

I loved this show

[@pacino8612]

Miss you Tony

[@Samurai78420]

Pretty rare when one human leaves society, and it's felt worldwide. One of the many choices we have as individual humans, is to end ones own life. I really wish Tony didn't choose that path. The world is a little bit different without him. His absence is beyond notable.

[@Notturnoir]

I read “famous chefs and their egos”

[@erik_ludwig]

RIP Tony. ❤

[@fglend73]

Now I know where Chefsteps got the idea of a boiled omelette.

[@chadheydt8221]

Great show I miss you a dub❤

[@benjaminschmenjamin9315]

Could someone in the know explain to me why olive oil is used in similar ways in several of these dishes? Is it to mimic the egg white from a sunny side up egg? Is it the flavor just naturally compliments the compounds in the egg? I feel like each time they say olive oil like it’s an accepted thing.

[@nyclurkerchowmein]

Olive oil just makes things tasty

[@xPORTALWALKERx]

Lesgo! Didn’t know you could curse on PBS. 🤷🏽‍♂️

[@Nycphotodreamer]

Jacques Pepin did this technique poaching eggs. He stirred them as they poached. Nothing is new! David you should have known!

[@snedshill]

chefs et œufs

[@littlebitedifferent]

Yup, we lost a good one. Peace to you my friend

[@DryHeaveSteve]

If Ad-Rock gave up rapin’ and went to culinary arts

[@chrismontgomery7583]

I think you're missing a p my dude. Ad-Rock out here rapin' err body. Hide yo kids

[@mdh1961]

I love how they all just seem like stoners.

[@kinger604]

Deviled egg with melted butter, salted egg yolk, top with any fish roe.

[@Lofirobot89]

Who put David Chang on pbs? lol

[@nebraskaryan9308]

I know now to never go to one of Wylies restaurants

[@faaaaaaaaaaack]

Why

[@chrismontgomery7583]

23 minutes of guys sniffing their own farts. Man I miss Anthony.

[@charliep9066]

I have the utmost respect for the late and great Anthony Bourdain, but David Chang and Wylie Dufrayne are awful chefs. It's hilarious they talk about mediocrity and make fun of farm to table. I'd rather take farm to table any day than go to a restaurant and be served overly processed foods with guar and xanthium gums to make carrot cake that looks like an egg. That's not creative or original, that's pretentiousness for the sake of being "unique" - it's the definition of mediocre art by employing gimmicks, and a choice for appearances over content. It's like doing a M. Night Shylaman movie with a "twist" ending no one asked for. Not to mention, it gets super tiresome. People need to stop with the gimmicks. Just take great ingredients (from the local farm) and elevate them in combinations and techniques of cooking that I couldn't do at home without years of technical training (and bring them to my table). Adding gums or just making fancy presentations is NOT cooking. it's being gimmicky. STOP THE GIMMICKS. The best chefs don't do all this lip service. They connect with their local fresh ingredients, evolve them to let them sing, and serve them up. They let their food speak for them. I realize David's obnoxious attitude makes for great TV in his provocative commentary - he's trying too hard to be like Anthony. Except, Anthony had depth to his criticisms, they weren't just surface level, but spoke to more nuance around changing cultures and landscapes. His criticisms were consistent and had content to them, and not just for show as is often the case for David.

[@nicholascrow8133]

Yep, American chefs, especially back then, were more interested in showing off their skills than the food... Exemplified by Wylie when he said "it's an apple, do something with it, we're cooks"

[@VadiseDeHanyou]

Agreed. I live in an area where there are no more grocery stores, so we have to travel a ways which can be a problem for the elderly. Someone started a veggie market program for people to be able to buy fresh produce from local farmers who grow organic/no pesticides. The produce they work so hard to grow is amazing and very affordable. They even sell items you don't see in most stores. 2 farms are owned/managed by 2 elderly couples and they are some of the best people you would ever want to meet. So Wiley making fun of 'farm to table' is just sickening to me and very disrespectful to the loving and hardworking farmers who really put their time, heart, and soul into bringing healthy produce to us. He's upset about 'picking an apple off a tree'? There is NOTHING 'mediocre' about what our farmers do.

[@Tempest374]

they took great ingredients and elevated them in combinations and techniques of cooking that you couldn't do at home without years of technical training but you just called it overly processed. its gimmicky now because people like them experiment and perfected it more than a decade ago and made it popular. there are plenty of amazing farms and places that create great ingredients, and every restaurant knows to source them, so now all the fine dining places are the same because they are only focused on great ingredients and not the dish as a whole.

[@charliep9066]

@@Tempest374 They didn’t elevate them, they processed them. It’s the opposite of elevating ingredients. Xantham gums and the like can be found in many processed foods and you very easily attain it for home use if you like. Fine dining restos are definitely NOT the same. You haven’t been to enough fine dining, or to good ones at least, that leads you to make that statement. I went to a fine dining restaurant that served a single carrot, but it took 3 days to make due to how it was marinaded and cooked, giving it an unbelievable flavour and texture, in addition to the accompanying deep and complex glaze that took just as long to make. It was the best carrot I had of my life. I could never dedicate the time nor maintain the controls to replicate that at home. And it was still - just a carrot. The only difference is that the average consumer is now much more widely educated about cooking and food science as a result of food focused social media and tv networks. You can’t fool the average person with gimmicks and tricks anymore.

[@danbsj]

How is this "narrated" by Anthony Bourdain. He's dead. Using AI doesn't revive him. Very disrespectful and uncool putting words in a dead mans mouth.

[@FuzzmunkMattie]

The trick is that Bourdain wasn't dead yet over a decade ago when he produced this show.

[@sheeeeeesh3622]

The trick is to do the show when he is alive.

[@BearMeat4Dinner]

Anthony I hope you’re my guardian angel. Love n miss you buddy ❤

[@frankmartinez6027]

I agree and there's a lot of people in this world that Agree

[@TedInATL]

I'm sorry but I'd get angry too. Don't make me think I'm getting a beautifully cooked egg and then give me some coconut and carrot concoction. No friggin' thanks.

[@Tellmewhy235]

That eggs Benedict was trash. Who wants to eat that much congealed egg yolk?? Yikes

[@prgx52]

everyone who likes the flavor of egg lol, where do you think the flavor comes from? the egg white?

[@unklemonkey4621]

your scrambled eggs and poptarts are ready at the kids table.

[@Tasmanaut]

@@prgx52 the white has a subtle flavour. It's why I prefer soft scrambled eggs over other forms of egg, the white and yolk create a balance. Yolk by itself is too rich and icky for me.

[@nicholascrow8133]

Wylie and the other chef that did the water egg both seemed to preoccupied with showing off their technical knowledge than producing a great dish. But this was kinda the trend back then with American fine dining chefs...