Food
Bobby Flay’s Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay’s way 🥚
Get the recipe ▶ https://foodtv.com/3N8JWvb
Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
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Guy Fieri visits The Brick in Kansas City, MO, where this lively neighborhood bar serves up classic bar food, live music and its signature Oklahoma dog.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit The Brick: https://www.thebrickkc.com
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Tries Kansas City’s CRAZIEST Hot Dog 🔥🌭 Diners, Drive-Ins and Dives | Food Network
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
Copyright 2026 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber!
Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c.
Get the recipe 👇
Cornmeal Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Yield: one 9-inch loaf
Ingredients
1 cup sugar
Zest of 1 lemon, grated on a rasp
1/2 cup buttermilk, shaken
2 extra-large eggs
1 teaspoon pure vanilla extract
1/4 pound unsalted butter, melted and cooled slightly
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 1/4 cups all-purpose flour
Directions
Special equipment: 9-inch loaf pan
Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.
Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine.
Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature.
Cook’s Note
Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.
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You gotta stand back while you bite into this chicken shawarma sandwich because it’s so JUICY and flavorful 🤤🤤
Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.
Get the recipe 👇
Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings
Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.
Ingredients
Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced
Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves
Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic
Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt
Directions
For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.
Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.
Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.
For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.
Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.
Pickled Cabbage:
Place the cabbage in a tall container with a lid.
Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.
Cook’s Note
You can also cook the chicken on the grill.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Food
Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed
Maxine Sharf joins the pod to talk about turning an unexpected layoff into a full-time career in food and the family recipes that inspired Maxi’s Kitchen. She shares how cooking connects her to her heritage, what it was like creating her New York Times bestselling cookbook, and why finding joy in the kitchen matters more than perfection. Plus, she shares her favorite dishes for every occasion in a game of “What’s Your Go-To?”
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Learn More about Maxi’s Kitchen: https://www.maxiskitchen.com/
Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed
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@Nina71570
December 11, 2023 at 9:10 am
OMG the worst, sooo freaking salty. If you did that to prosciuttoin Italy they would break your legs. Pure crap!
@jerrilynernsting903
December 11, 2023 at 9:10 am
I like saougage w scramble eggs
@jerrilynernsting903
December 11, 2023 at 9:10 am
Looks real good breakfast
@jerrilynernsting903
December 11, 2023 at 9:10 am
Prosciutto is good w eggs looks real good
@jerrilynernsting903
December 11, 2023 at 9:10 am
Looks real good bobby for scramble eggs not to over cook them..
@rj91345
December 11, 2023 at 9:10 am
I never heard of wet scrambled eggs until Gordon. And I will never get why someone would eat this. A little longer and they're good
@dawnhurst-mccaleb9754
December 11, 2023 at 9:10 am
Don't "fry" prosciutto! 🫤
@c420w
December 11, 2023 at 9:10 am
Fail
@Quickcat21MK
December 11, 2023 at 9:10 am
I can make more fluffy eggs
@AwaitingTheBlessedHope
December 11, 2023 at 9:10 am
Even shoe leather could taste good cooked in crème fraiche, butter, Parmigiano-Reggiano, salt, pepper, topped with prosciutto that's fried in olive oil and sandwiched between fresh focaccia bread. 😅
@ryanmickens-zd9fu
December 11, 2023 at 9:10 am
Bobby – I love ruining expensive Italian meat
@shanehardy8833
December 11, 2023 at 9:10 am
Those eggs definitely undercooked with way too much salt . Literally cook better eggs in microwave and come out more fluffy and not wet like this guys eggs lol
@HurryUpGrandma
December 11, 2023 at 9:10 am
This looks bad
@russellsidell
December 11, 2023 at 9:10 am
Undercooked eggs ftw!
@1957jmhiser1
December 11, 2023 at 9:10 am
Looks very nice. Try the eggs like Koreans do, add a bit of water to the eggs, put in hot oiled pan, move the eggs in a circular motion, and after a minute and half slide them on to toast. Very moist.
@MrTRoth3
December 11, 2023 at 9:10 am
That's kind of like Gordon Ramsays eggs.
@nathanielrussell7207
December 11, 2023 at 9:10 am
Great breakfast sandwich, but terrible for someone who just wants scrambled eggs as a dish.
@RobertKelii
December 11, 2023 at 9:10 am
Not special……… the “hmmmm” at the end was way exaggerated. No reason for me to subscribe. 😢
@sylence2012
December 11, 2023 at 9:10 am
Undercooked eggs with way to much Parmesan 😂
@user-bg4dt9zk8o
December 11, 2023 at 9:10 am
Actually good scrambled eggs are creamy and a bit wet if you notice every chef makes them like this and if every top chef makes em like this you might be doing yours wrong lol 😂
@seeddub3536
December 11, 2023 at 9:10 am
"To me, the key to scrambled eggs, is not overcooking them"
Genius.
@jesayajusup2083
December 11, 2023 at 9:10 am
Didn’t Gordon Ramsey do this already??
@foenem5291
December 11, 2023 at 9:10 am
so you pretty much just tried to copy gordon ramsays scrambled eggs video nice
@foenem5291
December 11, 2023 at 9:10 am
deep frying pork is absolutely moronic
@davidrivera3909
December 11, 2023 at 9:10 am
Them eggs look 👀 nasty
@Wheelsanstuff
December 11, 2023 at 9:10 am
And this dude wonders why food network pays guy more money… gtfoh with Parmesan in eggs.
@geraldjones9806
December 11, 2023 at 9:10 am
Your food su ks
@gangusthemighty4180
December 11, 2023 at 9:10 am
Thought this was the slap chop guy.
@mikebronc2902
December 11, 2023 at 9:10 am
Gordon ramsay likes his eggs with that diarrhea type consistency. Clown
@gly602
December 11, 2023 at 9:10 am
Legend
@shentertainer6009
December 11, 2023 at 9:10 am
Girls rolex and a down syndrome grip
@wade6523
December 11, 2023 at 9:10 am
Never get how some people like runny scrambled eggs. I like runny yoke in over medium eggs but scrambled eggs shouldn't be runny imo.
@ICantSeeYourRepliesDickhead
December 11, 2023 at 9:10 am
I like mine a little “burnt” sometimes to add that browning. Goes better with avocado imo
@TheRealGLW
December 11, 2023 at 9:10 am
He poured 4 eggs in that pan and only remove a partial wet glop!🤮
@billyhodge9188
December 11, 2023 at 9:10 am
Those scrambled eggs are definitely not done.
@windhamh4137
December 11, 2023 at 9:10 am
Lost me at creme fraiche, aint nobody got that shite in their fridge
@davidwakeman7536
December 11, 2023 at 9:10 am
Could have been better if you used that grease from the bacon to make them eggs.
@jefferyraines2239
December 11, 2023 at 9:10 am
I am not a fan of raw eggs 🤢🤮