Eggs Benedict Recipe
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Date: 2020-05-17
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Comments and reviews: 10
pingusbror
When I feel like it and have time, I usually make scrambled eggs. Not your normal scrambled eggs though. I make some toasted bread whilst I am making the scrambled eggs. I start out with heating up the frying pan just a little bit, then I try to melt a little bit of butter just so that the cooking pot won't be a pain in the ass to clean. Then I take something like 3-4 eggs and a pretty decent amount of butter, wich I put in at the same time. Then I keep stirring the mix around, I might however leave it unstirred for just like 15-20 seconds so it hardens up a little bit, and then keep stirring again. Then when I see that it is nearly done, I put some creme fraiche in it to make it both taste better and to make it more fluffy. Then I finally salt it and pepper it, put it on my toasted bread, take my tea, my toast with scrambled eggs, and my glass of juice and watch some youtube. Perfect way to start a day. Scrambled eggs should be fluffy and creamy, not rubbery, wich I have experienced nearly all the 4-5 star hotels doing it, probably because it's way harder to make it fluffy and creamy if you are making big amounts of it.
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When I feel like it and have time, I usually make scrambled eggs. Not your normal scrambled eggs though. I make some toasted bread whilst I am making the scrambled eggs. I start out with heating up the frying pan just a little bit, then I try to melt a little bit of butter just so that the cooking pot won't be a pain in the ass to clean. Then I take something like 3-4 eggs and a pretty decent amount of butter, wich I put in at the same time. Then I keep stirring the mix around, I might however leave it unstirred for just like 15-20 seconds so it hardens up a little bit, and then keep stirring again. Then when I see that it is nearly done, I put some creme fraiche in it to make it both taste better and to make it more fluffy. Then I finally salt it and pepper it, put it on my toasted bread, take my tea, my toast with scrambled eggs, and my glass of juice and watch some youtube. Perfect way to start a day. Scrambled eggs should be fluffy and creamy, not rubbery, wich I have experienced nearly all the 4-5 star hotels doing it, probably because it's way harder to make it fluffy and creamy if you are making big amounts of it.
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Paul-Carolyn
When I eat breakfast in a restaurant I always order Benedict, but at home, I like Egyptian Eggs. That is my mom's name for it. Bread buttered and griddle grilled on both sides, cut a hole in the center with a biscuit cutter, drop in an egg, cook until whites are thoroughly cooked, but the yolk stays soft and runny. Serve with the toast circle over the egg - entombed. LOL! I can eat two or three without batting an eye! I mean, how can you do better than a runny yolk and butter grilled toast?
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When I eat breakfast in a restaurant I always order Benedict, but at home, I like Egyptian Eggs. That is my mom's name for it. Bread buttered and griddle grilled on both sides, cut a hole in the center with a biscuit cutter, drop in an egg, cook until whites are thoroughly cooked, but the yolk stays soft and runny. Serve with the toast circle over the egg - entombed. LOL! I can eat two or three without batting an eye! I mean, how can you do better than a runny yolk and butter grilled toast?
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Crabby
Wonderful skills and a wonderful video. The only question I have is the sous vide water bath temperature for the poached eggs. I am no expert on the method or on eggs, but the videos I have seen aim for a target temperature of about 62-63C, not the 75 shown on your video. That tempearture normally corresponds to a hard cooked egg. Am I missing something, or do you choose to set the bath at a higher temperature for a shorter period, which would appear to be counter to the strategy for this method.
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Wonderful skills and a wonderful video. The only question I have is the sous vide water bath temperature for the poached eggs. I am no expert on the method or on eggs, but the videos I have seen aim for a target temperature of about 62-63C, not the 75 shown on your video. That tempearture normally corresponds to a hard cooked egg. Am I missing something, or do you choose to set the bath at a higher temperature for a shorter period, which would appear to be counter to the strategy for this method.
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Robert
I love your sushi videos and you have great style but neither of these are classic Eggs Benedict by any stretch. You made a picture perfect Eggs Royale followed by an inventive almost-perfect rendition of Eggs Benedict. There is no such thing as a surf & turf variation on the one dish because these are in fact two distinct dishes with entirely distinct histories. They should be presented as such. Eggs Royale and Eggs Benedict. No surf & turf nonsense.
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I love your sushi videos and you have great style but neither of these are classic Eggs Benedict by any stretch. You made a picture perfect Eggs Royale followed by an inventive almost-perfect rendition of Eggs Benedict. There is no such thing as a surf & turf variation on the one dish because these are in fact two distinct dishes with entirely distinct histories. They should be presented as such. Eggs Royale and Eggs Benedict. No surf & turf nonsense.
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fordhouse8b
Would it work to do cook eggs like this in bulk? Popping them into ice water after, and reheating them at a later time by cracking them into simmering water for a minute or so? I love Eggs Benedict and poached eggs in general. It would be really cool to have a seperate pack in the fridge with these pre-poached eggs, that could be quickly and easily reheated by anyone, without much effort.
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Would it work to do cook eggs like this in bulk? Popping them into ice water after, and reheating them at a later time by cracking them into simmering water for a minute or so? I love Eggs Benedict and poached eggs in general. It would be really cool to have a seperate pack in the fridge with these pre-poached eggs, that could be quickly and easily reheated by anyone, without much effort.
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quigon87yt
I thoroughly enjoyed this video & I think it's your best one yet, but still keep doing the Japanese recipes too. :) I usually prefer an Omelet: 3 eggs, 1 small onion, 1 cup of chopped mushrooms [any will do], mild cheddar. Saute the ingredients first, cook omelet & add the ingredients, fold & chow down. Or I'll make scrambled eggs to save on time.
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I thoroughly enjoyed this video & I think it's your best one yet, but still keep doing the Japanese recipes too. :) I usually prefer an Omelet: 3 eggs, 1 small onion, 1 cup of chopped mushrooms [any will do], mild cheddar. Saute the ingredients first, cook omelet & add the ingredients, fold & chow down. Or I'll make scrambled eggs to save on time.
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Andrew
In response to your question on eggs. classic scramble. well i don't have time in the morning for a bain marie, but low and slow in a non stick pan works well. the classic Roux brothers series on british tv had an episode on eggs i recall. the masters. nothing better than scrambled eggs with a fine texture and creamy finish
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In response to your question on eggs. classic scramble. well i don't have time in the morning for a bain marie, but low and slow in a non stick pan works well. the classic Roux brothers series on british tv had an episode on eggs i recall. the masters. nothing better than scrambled eggs with a fine texture and creamy finish
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Lawrence
Why bother dirtying up more utensils than necessary. Blending the hollandaise ingredients with a stick blender defies the purpose of using a whipping syphon. Just put the sous vide cooked items and the clarified butter in the syphon, shake it up, and squirt it out. Boom! Perfectly emulsified and airy hollandaise.
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Why bother dirtying up more utensils than necessary. Blending the hollandaise ingredients with a stick blender defies the purpose of using a whipping syphon. Just put the sous vide cooked items and the clarified butter in the syphon, shake it up, and squirt it out. Boom! Perfectly emulsified and airy hollandaise.
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Armand
the foam omelette is my favorite! Just wisk the whole eggs for a solide 5min then cook at slow heat for about 6 to 8 min (depending on how much eggs you put in) ad (pre cooked if needed) toppings in the end. Close the omelette (the french way) and voila! lightest omelette you will ever have!
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the foam omelette is my favorite! Just wisk the whole eggs for a solide 5min then cook at slow heat for about 6 to 8 min (depending on how much eggs you put in) ad (pre cooked if needed) toppings in the end. Close the omelette (the french way) and voila! lightest omelette you will ever have!
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Teboski78
Aside from eggs Benedict i like to have my eggs scrambled mixed in with fresh diced potatoes that have been seasoned with cayenne pepper and pan fried in olive oil and all of this topped with sharp cheddar with a side of hormel black label bacon strips.
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Aside from eggs Benedict i like to have my eggs scrambled mixed in with fresh diced potatoes that have been seasoned with cayenne pepper and pan fried in olive oil and all of this topped with sharp cheddar with a side of hormel black label bacon strips.
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