2 recipes converted from their YouTube cooking videos.

A quick, no‑fuss homemade mayonnaise made with a small immersion blender, whole eggs, mustard, white balsamic vinegar and neutral oil. The method creates a stable emulsion in minutes and can be flavored to taste.

A luxurious take on classic scrambled eggs, cooked gently over a water bath and finished with nutty beurre noisette and a splash of cherry vinegar for bright acidity. This technique, popularized at The Fat Duck, delivers ultra‑creamy, velvety eggs perfect for a refined breakfast or brunch.