Friday, May 20, 2011

Just Ham and Eggs

Hello from Atlanta, where I'm hard at work eating and drinking my way around the 1st Annual Atlanta Food and Wine Festival. Been having a great time, and can't wait to share some of the great things I've tasted with you, hopefully in video form.

In the meantime, here is a little Ham and Eggs video I did before I left.  Sure it tastes the same as if you cooked them separately, but that's really not the point. This looks cool, and besides, you only need one pan. Enjoy!

33 comments:

Jonathan said...

hey you forgot to put the ingredients and amounts on the site

Anonymous said...

Looks great but still waiting for that sandwich cutting thing.

Mihnea said...

how much would you have to leave the eggs on the ham in the pan ? And, from a scale of 1 to 9, 9 being max`, which would you say should be chosen for medium low ?

Mihnea said...

how long do you have to leave the eggs on the ham in the frying pan ?
And, from a scale of temperature of 1 to 9, 9 being max`, which would you say would be medium low ?

Chef John said...

Can't give you a time, when the whites are set, you are done! Maybe a 4.

Mihnea said...

thank you! Great stuff on the site! :)

steve said...

Your ham looks terrific! Anything special or just 'same ol', same ol''?

Robeen said...

What could you use instead of ham to get the same result? Do you think taking a clump of spinach and starting the saute that you could lay the egg on it once you have flipped it? I am thinking that might work. Thanks.

Bobolink said...

What a brilliant idea to "hamsulate"! I will be definitely trying this technique with with other non-ham/meat slices.

One question I've been wondering for a while now: any way to tell if eggs are fresh when buying at the grocery store (I mean, beyond buying the ones with the expiration date that's the farthest away)?

Thanks Chef John!

Matt Agosti said...
This comment has been removed by the author.
Matt Agosti said...

On the night before the end of the world, I chose a recipe from Food Wishes as my last meal. I hope you are honored by this

joycezzz said...

spot on!!! looks so yummy it's making me hungry~

Man Yi said...

you only need one pan.<< I like it ! :)

Chef John said...

yes, spinach should work.

You cant tell fresh eggs in the store, I meant to use fresh bought, not 1 month old in the fridge.

Sammy said...

Hey Chef John, In Germany this 'dish' even has a name! Once you put that ham and egg on a piece of toast with a slice of melted cheese on top it is called 'Strammer Max' (which translates 'burly Max') You fry the toast and melt the cheese just like you did here in one pan with the lid on. JUst a fun fact you might wanna forget about real soon! :)
Or you call your methode "burly John"!

Cheers

Ivan said...

Was there enough of a ham fond in there for a pan sauce? Or is that not something to bother with for breakfast?

Guat said...

to know if the egg is fresh in the grocery you can feel the weight of it shake it and if it feels like a bottle of water that is not full you can tell the egg is not that fresh

old egg has a air bubble inside that continuosly grow because the water from the whites evaporates so the smallest the air bubble the fresher the egg is sorry for bad english not my first language :/

Henk said...

take some bread, put it in a toaster and cut it diagonally.

Dan said...

Chef John, Looks great! Glad I checked my reader out before breakfast. :)

Anonymous said...

Recipe works equally well with bacon. Cook the bacon, then drain off some of the fat before adding the eggs. I always wondered why this method was never popular enough to be offered on a restaurant menu.

Anonymous said...

This is a great idea. I put a slice of fontina on top of the ham before adding the egg. Great.

RJ said...

Thanks Chef John ..

Question: Do you think it will work the same with the other meat slices? Turkey, or Bologna even?

Chef John said...

Sure! Why not?

Guat said...

who knew a ham and egg would get more comments then every other video :P

rosemary said...

Cool!

Niacinamide Gel said...

Haha! This is just the perfect breakfast... Poached poached poached!

Anonymous said...

I made these for breakfast last Sunday with farm-fresh eggs and honey ham slices- fabulous! A fried egg, without the guilt. This is definitely going to be a regular menu item at our house and am looking forward to making them for our next houseguests. Thanks John - I just love learning new techniques.

Jules

gmoyse said...

hamgasm! made this and it was epically delicious, just need to use a bigger cut of ham next time.

Steven said...

I do not like them, Sam I Am!

Elaine Livingston said...

Epic fail for me, my ham slices were too thick and the eggs (although fresh) were sliding around all over the place. Try, try again (sigh)

Elaine Livingston said...

Correction, it was not a total Epic fail, I used a smaller pan, 1 ham slice (since it's just me) and cooked 2 new eggs on that one. Next time, thinner ham slice.

Stella argueta said...

Looks really easy, gonna give it a try. Been trying all your recipe!! They are super easy and taste great.

Bitter Dan said...

I just made this and I think I ran into the same problem as Elaine Livingston. I cooked the ham like you showed but when I added the eggs they slid right off the ham. I made the best of it anyway and made a egg & ham sandwich. :)