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>> Hilah: Hey dudes! I am Hilah and welcome to Hilah Cooking. Today I am gonna show you
possibly the most famous breakfast in the world and also the one that was voted most
likely to kill you. It’s Eggs Benedict, and it’s a poached egg with Canadian bacon
over a toasted English muffin, and then covered in Hollandaise sauce. It’s really delicious,
and there’s a lot of controversy about where it was invented, but I am really convinced
that it was probably right here in the good old US of A, so put that in your pipe and
smoke it Great Britain. Good day!
[MUSIC]
[How To Make Eggs Benedict]
>> Hilah: Okay, step numero uno, we want to separate out eggs and just put the yolks in
here in a bowl, and you can save the whites in the fridge for a few days just covered
if you want to like add them to scrambled egg litter so you don’t have to waste them,
and then I am gonna add a little bit of water, and I’ve got this, just a bowl, about an
inch and a half of water down there in the can underneath. So I am kind of, I’ve got
a rigged up double boiler, but I like this actually better than a double boiler because
see this bowl has a nice, round bottom, so it’s gonna, [laughs] round bottom, so it’s
gonna make it easier for me to stir it up really well. So once the water and the yolks
are incorporated kind of over a medium heat we’re just gonna cook these over some simmering
water for maybe five minutes or so until they start to thicken up a little bit. Okay, now
you can kind of see when I scrape the sides it leaves a trail. Like, the whisk is able
to kind of cut through the foamy stuff, so that’s good. That means we are in the right
time and place and then I’ve got some melted butter here. I just melted it in the microwave
in my little Pyrex deal, so then I can pour it in, so this is where the whisking is super-important.
Whisk it constantly, and just kind of trickle this butter in there, little by little. Basically
what we’re making is an emulsion sauce, so it’s like if you ever made Aioli or mayonnaise
it’s the same process except using oil instead of butter, so this way is a lot healthier.
Always make sure you’re getting the sides and now when you start adding the butter is
when you see it really start to kind of thicken, and that’s that emulsification process happening
where you’re getting the, the egg and the butter so that they make an acquaintance,
and they form droplets within droplets and decide to be good friends. All right, so the
last of the butter is going in. I did start to get a few little lumps because I had my
heat too high, so let that be a lesson to you. It’s a slow and patient process much
like many things in life that are worth doing, and oh, this is starting to look awesome then,
look at that! You can really see like in the last 30 seconds or so it’s changed a lot
in texture. Okay. This is great. I am actually gonna turn the heat completely off now, and
I don’t really want all this white solids. I am just gonna leave most of that in my little
cup. Okay, wow! And then I got my, my lumps pretty much beaten out of there, and now I
am gonna add some Tabasco sauce. Oohhh, to my arm. You could leave this out, but I like
kind of. I don’t know. I like it a lot obviously. You know me, and some lemon juice, and I also
like a lot of lemon juice. I am gonna probably put in a tablespoon or so. Beautiful, and
we need a little bit of salt. Unless you are using salted butter I always use unsalted
butter. If you were using butter that was salted then you probably don’t need to add
any salt, and mmmm! I am gonna add a little bit more lemon just because that’s the way
I like it, but that’s pretty adjustable to your taste. Okay. This is gorgeous. Now,
this really is best if you use it immediately, but I still have to like poach some eggs and
toast some things, so I am just gonna leave it still in the warm water just to keep it
warm, and I am just gonna put a lid on it, and it’ll be good for another 20-30 minutes.
If it stiffens up on you, you might need to add a little bit of warm water to loosen it
before you serve it, but you should still be fine while you get everything else together,
so yay! We did it! Good job everybody! All right. Time for assembly, so I just toasted
my English muffins on the same pan, and I just did this under the broiler with my little
Canadian bacon to heat up the bacon and crisp it up a little bit, so that saves washing
a dish, so you want that, and then a little Canadian bacon, and then I’ve got a poached
egg here. I actually already made a video on how to poach eggs, but it’s exclusive
to the Learn to Cook book, so if you have that, you should have gotten an email update
with that. If you don’t have the book, you can still buy it, or you can just go look
up how to poach eggs, you know, there’s a ton of great videos on YouTube, and then
I’ve got my Hollandaise sauce which is still nice and thin. It’s not gotten, you know,
overly thick or anything, so oh my God! It smells like lemon and Tabasco, and two of
my favorite things ever. Oh dude! Okay. And I like to cook my poached eggs for like six
minutes because I don’t I am not a huge fan of like a bunch of runny business happening,
so if you want more runny stuff then cooking for less. Holy crackers! This bite is going
to take me a long time to eat. I am sorry guys. I have to do it though. Mmmmmmm! Mmmmmm!
Dammit! That’s so good! Mmmmmmmm! You guys! Wow! Dudes! That’s pretty! Look at that.
It’s like a little sunshine in there. It’s cute, so there’s how to make Eggs Benedict,
or Hollandaise sauce. You’re probably going to have some leftover sauce. It’s really
good on asparagus and broccoli and all of that stuff too, so there you go. It’s also
one of the French mother sauces. I am pretty sure. So, now you know something that French
people know. Congratulations! All right. Thanks for watching. If you have any questions, leave
them in the comments below, and I hope you all have a great day, and I hope you try this
for brunch this weekend! Yay! That sound fun!
[MUSIC]