The U.S. Egg Breakfast & Lunch Restaurant is a locally family owned and operated establishment with six locations in Scottsdale, Tempe, Phoenix, and Chandler. As home of the Original Protein Pancake, we have been serving our guests since 1986. Our breakfast and lunch menu are served from 6:30 a.m. until 2:30 p.m. every day. For more information visit https://www.useggrestaurant.com/
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LifestyleTranscript
00:00 Who says cookie cutters are just for cookies?
00:03 Well, not the folks at USAG, that is for sure.
00:06 I'm joined by head chef Mario Gibran,
00:08 who is going to show us how to make
00:10 festive cookie cutter pancakes.
00:12 Welcome.
00:13 - Hey, thanks for having me again.
00:14 Thanks for having USAG.
00:15 - I love USAG and I love pancakes.
00:18 You are going to show us how we can make these at home.
00:22 - Yeah, it's super, super simple.
00:23 I just got some cookie cutter at my local grocery store.
00:27 I got the gingerbread men.
00:29 Got your tree, got your stocking.
00:32 It took me a second, I was like, what is this?
00:34 Is that Italy?
00:34 No, that's a stocking.
00:36 - That's the least one acceptable of messing up on.
00:39 So why don't you do that one?
00:39 - Oh, thank you.
00:40 Wow, that was an attack.
00:42 Did you guys pick up on that?
00:44 Chef Mario brutally attacked me.
00:46 - Okay, so you got to give it a good, you know,
00:48 give it a good press.
00:51 - Throw your back into it.
00:53 - Yeah, try to get it all evenly, you know.
00:56 - I think, you know what?
00:57 I know you don't have high hopes for me,
00:59 but I think you're going to be impressed with my stocking.
01:01 - Okay, yours came out, that's good.
01:02 'Cause sometimes they don't.
01:04 So let's just pull them out.
01:04 - Oh, this smells so good.
01:06 - Doesn't it?
01:06 - Yeah, and by the way, we should tell people
01:09 if they don't feel like cooking at home,
01:11 y'all are open December 26th.
01:14 - We are, we're open December 26th, our regular hours.
01:17 We're just closed for Christmas day.
01:18 Come on down to any US egg and we'll be open.
01:21 - Six locations around the valley.
01:23 Oh, and also I wanted to tell people
01:25 before we get too far into this,
01:27 you're also open on New Year's day.
01:29 - We are, we're open one hour later.
01:31 So instead of opening at 6.30, we're open at 7.30.
01:33 - Like anyone's up at 7.30.
01:34 - So come on down for our spirits on that day.
01:37 You know, we have our mimosa flights
01:38 and our bolognese flights. - Oh, they call that the headache.
01:41 - And don't forget about US egg for lunch.
01:43 You know, lunch is great down there.
01:44 So. - The hair of the dog.
01:46 - Theresa, what do we do with this?
01:47 - I was going to ask you
01:48 because I don't throw anything away, Mark.
01:50 I can't, it hurts my soul.
01:52 - Yeah, you know, and me too.
01:54 So what we do with these in my household
01:57 is we just cut them up
01:58 'cause we're always on the go like most families are, right?
02:01 - Yep, you've got kids at home?
02:03 - I've got three kids at home, seven, nine, and 11 years old.
02:06 - Okay, yeah, I got 11 and 14.
02:07 - So I just throw, Red Solo Cup.
02:10 They're not just for parties anymore.
02:12 - Thanks, chef.
02:13 - So yeah, we just throw them in a cup.
02:15 I throw in a little bit of syrup on there, right?
02:18 - Okay, wait, so you're driving your kids to practice.
02:22 - Yeah, look.
02:22 - You take the pieces of the pancake,
02:24 you throw them in the cup a little.
02:25 - Yep, put some more on top.
02:26 - That's great.
02:27 - And then a little drizzle, another little,
02:28 it's the drizzle and wiggle.
02:30 There's the wiggle. - Thank you.
02:31 - And here's breakfast in a cup.
02:33 Here's the to-go cup. - You stick that.
02:35 - Bam.
02:36 - And you know what?
02:36 - Mario Median, your breakfast is--
02:37 - Here, this is breakfast on a Saturday morning
02:40 when you got a baseball tournament.
02:41 - Or on the way to school.
02:43 That's usually when we do it.
02:43 - On the way to school, oh.
02:44 - So it's a great way to repurpose these.
02:46 - But then people might judge you
02:48 in the carpool line with the Red Solo Cup.
02:50 - Exactly.
02:51 So the charcuterie board here is super popular at my house.
02:55 My kids love it.
02:56 What we do is--
02:57 - Everybody's having charcuterie board parties.
02:59 - This is a charcuterie board for pancakes now.
03:01 - This is gorgeous. - Pancakes and waffles.
03:03 So they love peanut butter and chocolate chips.
03:06 - Okay.
03:07 - Where my wife and I, we more like the fruit.
03:09 So this is kind of custom to our family,
03:11 but you can make it any way that you like.
03:12 - This is adorable.
03:13 So you take your gingerbread men and your stockings
03:17 and your Christmas tree pancakes.
03:19 - That's right.
03:19 - And even some waffles.
03:20 And you put them on a charcuterie board
03:22 with the things that your family loves.
03:23 - Sure, sure.
03:24 And all the essentials for breakfast as well.
03:27 I mean, the eggs and the bacon,
03:29 you've got to have on the charcuterie board as well.
03:31 So, and then you can just customize each one
03:33 the way you like.
03:34 We've got granola, blueberries, and strawberries here.
03:36 And then I mentioned the chocolate chip.
03:38 But more important, like I said,
03:40 always make sure you repurpose these things because--
03:43 - Haste makes waste.
03:44 - That you took the words out of my mouth.
03:46 - Thank you.
03:46 - Yeah, that's how we do it.
03:48 - Pancakes are very fluffy.
03:49 - Yeah.
03:50 - At USA.
03:51 - Yes.
03:52 - Do you do something special that we can do at home?
03:54 - Yes, yes.
03:54 One thing I see a lot of people do,
03:56 what you don't want to do is over beat the batter
04:00 when you're making the batter.
04:01 So when you're whisking the batter,
04:03 don't beat it too long
04:04 'cause you'll take all the air out of it
04:06 and you'll get a flat pancake.
04:07 - Oh my gosh.
04:08 - So that's what makes these--
04:09 - Don't do that.
04:10 - Yeah, don't do that.
04:11 Don't beat it too long.
04:12 - Don't be Michael Jackson and beat it.
04:14 'Cause you're gonna have a flat pancake.
04:15 - You want it a little bit thick
04:17 and you also want it to rest as well.
04:19 - And you let it rest.
04:20 - For at least 30 minutes, at least in the fridge.
04:23 Overnight would be better.
04:24 - So you have a whole relationship with this batter
04:25 because you don't want to beat it too much
04:28 and you let it rest.
04:29 - You know, 36 years making this stuff.
04:31 So, you know, it's--
04:32 - It shows.
04:33 By the way, USA is a family owned--
04:35 - Family owned and operated business
04:37 celebrating our almost 37 year here coming up.
04:40 So we've been doing this for a long time.
04:42 We've got a great lunch as well.
04:44 Don't forget about USA for lunch.
04:45 We've got great spirits right now
04:47 for the holidays coming up
04:49 and we're always there to serve.
04:51 - Thank you so much, chef.
04:53 - 100%.
04:54 (upbeat music)
04:56 (upbeat music)
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