Pancake-Style Salami & Eggs

Oh, Hi. I'm Josh Ozersky, and you're watching eHow.com. You see that I'm buttering this Biali here. I got it nice and toasty and perfect and delicious because I had to do that ahead of time. Once I make my salami in it which is our dish today, that biali has no chance of getting done. It's either going to get burned, undercooked or more likely forgotten about completely. I have a Hebrew National salami here, the kosher salami of choice for the American housewife. I'm gonna.. I'm going to cut some slices off of it, I'm going to cut them into little pieces and I'm going to make us something that a lot of Jewish Americans grew up with both at home and in deli restaurants, which is pancake style salami and eggs. I'm going to cut this up and I cut this up into a very fine julienne. You'll note that I'm using an excellent, sharp, large, heavy knife. This one happens to be from the Rachael Ray line from Fiore. I like it a lot. What is important is that you have the right size pan and a little bit of butter. Now, technically I think this dish was meant to be cooked essentially inn the salami grease. But you really don't want the salami sticking. So, what I do is I throw the salami in here with a little butter to help matters along. Shake it and spread it. And then while it starts sizzling up I'm going to beat my egg. Number one goes in the glass. Number two goes in the glass. Again, a more sophisticated human being than myself might use a bowl or something. They might add heavy cream, salt, pepper, Juniper powder, whatever the hell. I'm not doing anything of the sort. You don't want this to be totally crunchy. If it gets totally crunchy, it's not going to have any give, any softness, any yield in this. And you don't want that any more than you want an egg that's all dried out. So, you get this here, you move it all around. You notice that this is no longer on heat, right? Now, I'm going to put it off heat. The fact is, and I'll cover up some of the little bits like so, fill in the gaps. You really don't want this to get overly browned. For the same reason that like.. you know when you get those fritatos that they stick in the oven until they're like this and they're like so dry that they're powdery? Basically I want the bottom of this to be brown, I want the top of it to be pretty wet. And then when I flip it, that wet top will be down one second, just to firm up and then it goes into the plate. Badda bing! There we go, it didn't tare. That's what it's supposed to look like. Now, I put it on to the pan. It's been approximately eleven seconds. Maybe I'll touch it with a little tab of butter here, little bit of salt. So, there they are. Perfect salami and eggs with a half of Biali, the top half. I'm Josh Ozersky. Thank you for watching. And check me out again on eHow.com.