 Hey everybody I'm Lance Quakey and today I'm gonna show you how to make a super quick super simple breakfast that I actually I make it every single day All right, so to start I gotta got my pans out pots out I got all my food products out of the fridge here, and I got my coffee that I gotta finish So I'm gonna turn this pan on we have an electric stove It goes from levels one to ten and I normally put it on six It's got to heat up a little bit while I do that I'm gonna grab some Chicken now. This has been prepped already. We got some rotisserie chicken and Allison pulled it all off the bone. So I'm gonna grab a fork I'm just gonna scoop it on this pan and so instead of having to You know reheat in the microwave separately. I'm just gonna reheat it directly on the pan And I'm gonna make enough for Two of us. That should be good Spread that around So I just spread it around the pan so that it gets good even coverage here so That's like rosemary. So we're gonna pull that out as well. So now while this heats up I start prepping other things first thing my vegetable of this meal is usually just raw carrots And I just start eating them. I'd like to finish my coffee first though because the sweetness Carrots really interferes with how good my coffee tastes So start chomping on that Let this heat up. I want to make a little bit of noise I'm gonna put some great seed oil just to kind of Lube up the pan give it a little bit more flavor That way when the oil heats up, I'll hear it and I'll kind of know. Hey, this is starting to be at 10 you might want to Put some eggs in soon So that you don't ruin it I'm definitely gonna put salt and definitely gonna put pepper I'll prep my egg carton by even just opening it up I'm gonna I've been using three with a little extra meat one here for Allison to And then once I pull those out, I just put this away So this is what our pan looks like I spread all the pulled chicken around And we're just gonna wait until this oil underneath here starts to make some noise And then we'll spin it around you can get a little Crusting with the pan heat so it gives you a little bit more flavor as well. I Also like to have oatmeal with everything so We're gonna start prepping that. I don't generally cook it because I feel like it's done too quickly But I'll just pour a little bit of water in Because I'm only gonna have a little bit of oatmeal. That should be good Just a super tiny bit Something kind of like this level here. We just keep eating carrots So this is ready So I'm starting to hear some sizzling Still eating my carrots. I also like to have about 16 ounces of water With this so I'll start sipping on that stuff just goes I'm trying to save time. I don't want to spend all morning cooking here I can inspect this a little bit, but I know by the sound that I don't have any browning on the chicken yet So I'm just gonna let it sit a little bit longer I don't want the oil splash to get crazy So we'll have to keep an eye on it at this point though. I might Start putting in some rosemary. I've got some fresh rosemary and it's kind of hardy and It tastes a little bit better when it's a little bit cooked So we're gonna make sure it gets some time in the heat here. I'll just pick it off of my hand Easy enough. This is a nice low calorie. No calorie Way to get some flavor. I kind of like to put a lot in. I want a hint of rosemary All right, we're gonna put this away And it's starting to move around I'm starting to get a little bit of explosion underneath the meat. So just mix it around slightly This will also help distribute the oil that I poured in And there's a little bit of oil off the chicken, especially since there's some dark meat in the whole chicken that I put on here, so That will also come out and distribute and you can use it. It uses it or we use it as a cooking oil Keeps the friction down and gives some flavor. Now you can save time by Not doing this crisping feature. Oh, man that rosemary You can save time by Just you know saying I'm just gonna heat it up. I want it to be not very crispy But I kind of like the crispy so I'm gonna cook it a little bit longer. Oh, yeah, that rosemary It's gonna be good and Ice generally eat carrots until my eggs are done. All right, this is probably okay now as it's been heating The pan is going to be too hot to cook eggs You need more heat to heat up the meat then you need to cook eggs eggs are very sensitive Their chemical structure changes really easily So what we got to do Take our non-stick pan and move it off the direct heat This heat is super intense and what it does is just turns on max, you know speed here and then rests and that resting temperature is what gives you your Intensity on the dial Pretty much just never turns off if you Turn it up to 10 But that's too much too much for eggs. So We are going to I have to move the chicken to one side Put my spoon over there so I don't place it on the counter and it messes everything up and Then I just crack on the flat surface. I don't like cracking on the rim because I feel like it gets more eggshell in there And hopefully this will be pretty painless here. I do my best to Hit pretty hard break them right in half and I'll even scoop out the egg like this But if I can if I can do that have a pretty good half so I can just stack them all here I'm gonna hold it all While I do the other ones and then one more so yeah, I don't know this is probably about I did get some shell They all have to grab This is probably about 10 ounces of chicken and four eggs for the two of us Oh, I got another shell that wants to fall in so I'm gonna not use that one. There's one the other shell tends to stick to the other shells It's just not as effective alright, so You can see if you look in the pan here that This is Starting to cook already And you can see that because the white is turning white So I'm gonna break it all up and I'm gonna scoot it around now It's been off the heat for so long that it's not really gonna Keep cooking so I'm gonna have to move it back to the heat But I try to get it kind of homogenous a little more homogenous What is the actual word for it colloid? I want it to be a nice evenly distributed colloid I'm sure I'm saying that wrong Colloid But we'll do that and then we'll just move it over to the heat again and now All we're doing is putting it on the heat bringing it off the heat putting it on the heat bringing it off the heat I don't turn the heat down What I do is I let it heat up and then we pull it off So the bottom row the bottom layer there doesn't overcook and Instead the heat stays the heat from the pan the heat that stays in the pan is what cooks the eggs there's a really interesting video from Gordon Ramsay that I watched so many years ago, but he's cooking eggs Showing you how to cook scrambled eggs and that's that's basically the method that I'm doing here The the eggs are just so susceptible to the heat that you you can only get a nice Kind of I want to say fluffy, but I don't want to put any milk in this But you can only get that if you're cooking pretty low And you've got a pot or pan that's gonna hang on to the heat It's not all bad that you know overcook them, but I just I don't like the taste nearly as much So I do this a little effort. I can Keep moving back and forth and if I keep stirring then I'm not going to Burn anything I Will If you keep stirring and you keep it on the heat, I do think that it will burn So you do still have to take it off the heat But if I keep stirring now I can cook faster and these will be done pretty soon And then what I'm gonna do I'm gonna have to put my phone down here I'm gonna put some salt and pepper on this but when I do that I need to not leave it on The burner if you go and do anything while you're cooking this you can see that right there this like Bubbling it's cuz the eggs are Burning on the bottom if I go do anything I need to take it off the burner and then Do my steps so I'm gonna do the pepper Here put that away And since it's off the burner. I don't have any intense heat My eggs will taste a little better So then we're here And I just distribute still got a rosemary in there Which is still kind of cooking and reducing or releasing some of its aroma and flavor Into the eggs you can if you'll inspect the eggs. They're still kind of goopy. So they're definitely not done So we want to keep cooking. I just continuously scrape up all these Nights One thing you can do if you feel like you need more surface area to cook You spread everything out and if you feel like I just left it on the burner too long And I need to fix something then you scoop everything together and off to the side The center part of the pan is the hottest part So that will protect The eggs from burning So I will generally Not stop stirring while it's on the burner But when it's off, I might actually leave it especially at the end here. I'll kind of distribute So I think the least cooked parts are on the bottom and then I might just Just for a sec You'll get this more homogenously Cooked kind of like continuous layer And that's that's kind of like the outside of a Omelette that's kind of what you're going for there I just do that scramble style because omelettes require more skill And yeah, I think that's pretty good. So I am now I've decided my eggs will be fine They don't need to go back on the burner here. I am gonna let them sit and cook for a second But next we're gonna take the water For the oatmeal and we're gonna start cooking it. I'm not gonna need the lid So I'm gonna set that off to the side and my eggs are done So I'm gonna take my last carrot put my carrots away And then I've got my oats ready and change the size of that burner got my oats ready. I'll just open this up To minimize dishes. I've learned to do it in this order. So I've got this I'm gonna give a little bowl to Allison about one egg and I don't know two ounces of chicken Three ounces of chicken and then I have these tiny little plates that I like to scoop myself on Because it helps things cool down a little faster. You have more surface area exposed And that becomes extra important with the oatmeal, which is just Molten hot and I like to use this spoon to kind of since it's soft and it's not gonna damage my pan I like to use it to scrape all the food as much food as I can get pretty easily Because it makes cleaning simpler now, I don't want to cool this pan right away Because I don't want it to start warping So we're just gonna let it sit It's not too hot But we're just gonna let it sit for a little bit longer and then I'll put it in the sink and soak it And our water tends to work pretty quickly Our water is just about boiling over here. Yep boiling So now I'm gonna put just a little bit of oatmeal in Pour it in a little more water than I normally use but These oats are going to be a little runny a little wet It's not I don't like the taste as much but it does clean faster So I like to do that now and then we gotta turn this heat down right away down to a simmer And I just use the same spoon to mix it up And then it's just got to sit there for five to eight minutes while it cooks Which is about the time it takes to eat your eggs All right eggs are about done Which means I can either Wait for this to cook off some more of the water. There's definitely too much water I've never used this much water Normally what I would do is I'll put too much oatmeal in with the water But then I'd have a lot to eat and I'm just not that hungry I probably don't need the calories, so I'm gonna try to pour off some of the water and then I'm gonna move it onto my plate here That actually worked better than I thought it would So I'm gentle with the spoon the metal on metal can scratch your pan So I don't want to damage it and then All I'm doing here is I got a small plate full of oatmeal That's molten hot so I spread it out This is gonna be a little too hot yet to put water in but I turn the burner off and then I like a little bit of honey I don't mix it in and I don't pour it on we have this Awesome 309 Manuka honey from New Zealand from one of my clients's family's businesses So I just put very little bit on the edge there That's even probably a little more than I normally use and then obviously I like the knife mmm Put the honey away, and now this is too hot to eat the way that I speed that up as I just kind of bring it up I blow on it because that's how There about dynamics works You do the same thing with that soup if the bowl is really hot you pick some out and Then cool that down and then you put it back in and it's kind of like Relatively, it's like an ice cube. It's not as cold as an ice cube obviously But that's how you start to you increase the surface area where things can evaporate and cool down and then you Homogenize again. That's the third time. I think I use that word What else so after? Breakfast I kind of like to have some tea so I'm gonna prep some of that to you Tea's full of all sorts of good stuff. So it's not too bad to have as long as you're not over doing the caffeine I'm gonna fill my kettle up To the minimum because I don't really need any more than that And then What else his clients actually gave her this super nice Earl gray tea that I have all the time It's a loose leaf. So I've got a scoop it in Whoa put too much in again, you know, I just had coffee. I don't really need the caffeine I feel like any caffeine, but I probably shouldn't rely on it I just set it in there and then I can put the tea away Now usually if this is not cooled down a might start on dishes But this will usually cool down pretty quickly Just with the timing of everything, right? So we did the eggs and then we ate the eggs about the thing cooked So it's been sitting on the low simmer for a while. So it is hot water holds heat but It'll cool down once it stops steaming quite so much then my my scared little tongue is okay to try some And that's okay. So the last thing I did want to show you Outside of my teeth here is when I'm eating this I put the honey on the side of the plate, right? What I want is I don't want to mix it in because then You're just gonna throw these sugars into your oatmeal and you're not really gonna taste them at all So what I like to do is fill oatmeal. I like to take a scoop Put it in my mouth and then take a little scoop of honey Put that right on my tongue Then it's delicious, but I'm not overdoing it, right? I don't have a large volume of stuff like that. So When we get honey, we can get really nice stuff like this 309 honey Because we're not burning through it so fast like we've we got this carton from them before the pandemic and It's still here We're still still eating it and that's kind of the secret to eating healthy is you got a You can't eat to make yourself happy Which is a whole deeper conversation that we're not ready for in this video, but That's pretty much it sounds like my water's good Turn that off pour this in and then I'll just you know, it's again It's the same kind of layer thing. I'm gonna let this steep and cool down while I eat my oatmeal and then I can Move this pop to the sink get it ready for soaking so that it's easier to clean later on And by the time I'm done with this it might actually be good enough to just knock it out And then I don't have to worry about them those dishes later on That's it Thanks for watching. Hope you liked it If you learned something hit the like button and subscribe to be notified when I release new videos If you want more kitchen stuff to watch I got a whole playlist of stuff like that or if you need something different maybe afterwards you got to Get some gut motility Movement going on I've got a whole mobility circuit playlist that you can do it's called limber up with lands