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YOU KNOW, THE HISTORY OF FOOD IS FAT WITH NAMES WE ALL KNOW,
CLARENCE BIRDSEYE, MILTON HERSHEY,
DOCTOR SALISBURY.
BUT FOR EACH OF THE FAMOUS, A THOUSAND UNSUNG HEROES
LANGUISH IN RELATIVE OBSCURITY.
CONSIDER FOR INSTANCE, GUY BERINGER, WHO IN 1895,
WROTE FOR A CURIOUS LITTLE ENGLISH MAGAZINE CALLED "HUNTERS WEEKLY."
NOW, MR. BERINGER, AS AN EXPERT, WOULD YOU MIND, UM,
DESCRIBING TO US THE BEGINNING OF AN AVERAGE HUNTING DAY?
WELL, WHEN GOING FOR BIRDS, SAY PHEASANT,
IT IS CUSTOMARY FOR THE SHOOTING PARTY TO DEPART QUITE EARLY...
PRE-DAWN, IN MANY CASES,
AND FAR TOO EARLY FOR A PROPER BREAKFAST.
SO, THE TRADITION IS TO PACK ALONG A FEW MORSELS,
SOME BREAD, CHEESE, CHARCUTERIE, PERHAPS.
LITTLE, UH, LITTLE COGNAC, MAYBE?
TO KEEP OUT THE CHILL AND STEADY THE NERVES.
STEADY THE NERVES, GOT IT.
SO THEN IT'S OFF TO BLAST THE PEASANTS.
UH, SORRY, PHEASANTS. PHEASANTS.
QUITE.
NOW, WHEN THE AMMUNITION HAS EXPIRED, SAY AROUND 11:00...
OH, SO EARLY?
THE PARTY WILL RETURN AND TUCK INTO A PROPER MEAL,
COMPLETE WITH TEA, CRUMPETS, MARMALADE, KIPPERS AND THE LIKE.
KIPPERS AND THE LIKE... NOW, THIS WAS THE WORLD
THAT BERINGER WAS WRITING FOR, AND ABOUT,
WHEN HE PENNED THIS PROVOCATIVE PLEA...
IN YOUR OWN WORDS, SIR.
INSTEAD OF ENGLAND'S EARLY SUNDAY DINNER,
A POST-CHURCH ORDEAL OF HEAVY MEATS AND SAVORY PIES,
WHY NOT A NEW MEAL, SERVED AROUND NOON, BEGINNING WITH TEA OR COFFEE?
BY ELIMINATING THE NEED TO GET UP EARLY ON SUNDAY,
BRUNCH WOULD MAKE LIFE BRIGHTER FOR SATURDAY NIGHT CAROUSERS.
THE ESSAY WAS TITLED, "BRUNCH, A PLEA,"
AND WITH IT, BERINGER COINED THE TERM "BRUNCH,"
A PORTMANTEAU OF BREAKFAST AND LUNCH,
AND GAVE RISE TO OUR CULTURE'S LAST REAL CIVILIZED MEAL.
NOW, SKIP ON DOWN TO THE, UH, SPIDER WEB PART.
YEAH THERE...
BRUNCH IS TALK-COMPELLING, IT PUTS YOU IN A GOOD TEMPER.
IT MAKES YOU SATISFIED WITH YOURSELF, AND YOUR FELLOW BEINGS.
IT SWEEPS AWAY THE WORRIES AND COBWEBS OF THE WEEK.
MAN THAT'S JUST, IT'S BEAUTIFUL.
YES, I RATHER THOUGHT SO.
SO, CLEARLY BERINGER INTENDED FOR BRUNCH TO BE PREPARED AT HOME,
AND I, FOR ONE, SAY IT'S TIME THAT WE TOOK IT BACK
FROM RESTAURANTS WHO HAVE BUSHWHACKED IT WITH
PLATTERS OF PASTY PASTRIES, STICKY STEAM TABLE BELGIAN WAFFLES,
AND DRIED OUT, GRAINY EGGS BENEDICT.
AH, EGGS BENEDICT...
IRONIC THAT SUCH AN ICONIC DISH, NAMED FOR AN INFAMOUS TRAITOR,
SHOULD SUFFER SO AT OUR HANDS.
WELL, I SAY THE TREACHERY STOPS HERE, BECAUSE WITH JUST A FEW QUALITY INGREDIENTS,
A SMALL SMATTERING OF SCIENCE, AND A MERE DRAM OF TECHNICAL TECHNIQUE,
EGGS BENEDICT WON'T JUST BE WHAT'S FOR BRUNCH, IT'LL BE...
♪
OKAY, THAT LAST PART WAS A LITTLE BIT OF A LIE...
UM, BENEDICT ARNOLD DID NOT INVENT EGGS BENEDICT,
NOR WERE THEY NAMED FOR HIM.
(man yelling) TRAITOR!
COME ON, THAT WAS A LONG TIME AGO!
UM, TRUTH IS THE DISH'S ORIGINS ARE A LITTLE HAZY, AT BEST.
NOW THE FOOD CRITIC, CRAIG CLAIBORNE,
GAVE THE CRED TO BANKER AND YACHTSMAN COMMODORE, E. C. BENEDICT,
WHO DIED BACK IN 1920, AT THE RIPE OLD AGE OF 86,
BUT NOT BEFORE INVENTING EGGS BENEDICT, SUPPOSEDLY IN...
(shouting) WHAT YEAR WAS THAT, COMMODORE?
WELL, IT WAS A LONG TIME AGO.
JUST AS I SUSPECTED, A PRETENDER.
NOW, THE FOOD SCHOLAR, EVAN JONES, REPORTS THAT BACK IN THE GAY '90s,
A HUNGOVER WALL STREET STOCKBROKER, NAME OF LEMUEL BENEDICT,
HAD A HABIT OF STAGGERING INTO THE WALDORF,
AND ORDERING TOAST STACKED WITH BACON, POACHED EGGS, AND UH...
(drunken nonsense)
I-I DON'T GET IT EITHER.
UM, THE WALDORF'S CHEF, ONE OSCAR TSCHIRKY, AT THE TIME, I THINK,
EVENTUALLY CHANGED THE TOAST TO AN ENGLISH MUFFIN,
AND PUT IT ON THE MENU.
TRAITOR.
(Napoleon yelling) C'MON, STOP!
LOOK, THEN THERE'S THE TALE OF MRS. LE GRAND BENEDICT,
WHO, WHEN UNABLE TO FIND ANYTHING SHE WANTED ON THE MENU AT NEW YORK'S DELMONICO'S,
SUMMONED CHEF CHARLES RANHOFER, WHO, AFTER SOME CONSULTATION,
WHIPPED HER UP THE FIRST EGGS BENEDICT.
NOW IN HIS 1894 TOME, "THE EPICUREAN,"
RANHOFER DOES INCLUDE A RECIPE FOR "EGGS A LA BENEDICK," THAT'S WITH A "CK."
A MISSPELLING?
PERHAPS, BUT THE DISHES INTENTIONS ARE CRYSTAL CLEAR.
ALL RIGHT...
THAT SOUNDS LIKE EGGS BENEDICT TO ME.
NOW, ANY FAN OF THIS SHOW WILL NO DOUBT NOTICE THAT ON VARIOUS OCCASIONS
WE HAVE DABBLED WITH, WELL, THREE OF THE FOUR COMPONENTS LISTED HERE.
THAT SAID, WHEN ATTEMPTING TO ALIGN THEM TOGETHER
ON THE SAME PLATE, AT THE SAME TIME,
ADAPTATION AND INNOVATION ARE REQUIRED,
STARTING OF COURSE WITH THE MUFFINS.
THE ENGLISH MUFFIN IS ACTUALLY KIN TO THE GRIDDLE BAKED CRUMPET,
AND WAS INVENTED IN 1880 BY ONE BAKER
NAMED SAMUEL THOMAS, IN CHELSEA.
NO, NOT LONDON, ACTUALLY,
BUT RATHER, NEW YORK CITY...
(men yelling) NEW YORK CITY?
THAT'S RIGHT, KIDS, ENGLISH MUFFINS ARE, IN FACT, AMERICAN MUFFINS,
ALTHOUGH THOMAS HIMSELF WAS ENGLISH.
ANYWAY, THEY CAUGHT ON VERY QUICKLY IN FANCY HOTELS
BECAUSE THEY WERE SO MUCH EASIER TO PORTION AND TOAST THAN REGULAR BREAD,
WHICH WAS STILL AWAITING THE INVENTION OF THE MECHANICAL BREAD SLICER.
UH, NOW ALTHOUGH ENTIRE MEGAMART AISLES ARE DEDICATED TO ENGLISH MUFFINS
IN A WIDE RANGE OF FINISHES AND FLAVORS,
I HAVE YET TO TASTE ONE OFF OF THE RACK THAT HOLDS A CANDLE TO HOMEMADE.
ALLOW ME TO INTRODUCE THE ENGLISH MUFFIN DRY TEAM...
NOW, USING THIS IN PLACE OF LIQUID MILK ALLOWS ME TO ADD
STRUCTURAL PROTEINS TO THE DOUGH, AS WELL AS MILK SUGARS,
WHICH CAN ENHANCE BROWNING, WITHOUT HAVING TO ADD, OF COURSE,
MORE LIQUID.
INSTALL YOUR PADDLE ATTACHMENT AND MIX 10 SECONDS.
AS FOR TEAM LIQUID, HEAT...
TO 120 TO 130 DEGREES, WHICH WOULD BE 1 TO 2 MINUTES ON HIGH,
DEPENDING, OF COURSE, ON YOUR MICROWAVE.
SOME OF YOU HOME BAKERS MAY HAVE NOTICED I DID NOT SOAK THE YEAST IN WARM WATER,
OR PROOF IT BEFORE JUST CHUCKING IT IN WITH THE OTHER INGREDIENTS.
NOW MANY APPLICATIONS THAT COUNT ON A RAPID RISE
DO THIS TO ROUSE THE WEE BEASTIES
FROM THE STATE OF SUSPENDED ANIMATION INTO WHICH THEY ARE PLACED FOR PACKAGING.
SINCE WE ARE GOING FOR AN ALL-NIGHT REFRIGERATED RISE,
NO SUCH PROOFING IS NECESSARY.
ADD THE WATER AND SHORTENING TO THE DRY GOODS,
AND SLOWLY BRING THE MIXER UP TO MEDIUM SPEED,
AND ALLOW THIS TO WORK FOR 3 MINUTES...
AND YOU'RE GONNA WANT TO STOP ABOUT HALFWAY THROUGH THE PROCESS
TO SCRAPE DOWN THE SIDES OF THE BOWL.
NOW, ALL THIS AGITATION WILL MARRY THE WATER
TO WHEAT PROTEINS TO PRODUCE GLUTEN,
THE SPRINGY, BUNGEE-LIKE 3-DIMENSIONAL MESH THAT WILL PROVIDE
AN ELASTIC AND PLASTIC STRUCTURE
CAPABLE OF CAPTURING MOST OF THE GAS THAT WILL BE PRODUCED
BY OUR DELIGHTFUL LITTLE YEASTIES... KIND OF LIKE THAT.
THERE, THE TIME IS UP.
NOW THAT IS SOME GOOEY STUFF...
IT'S ACTUALLY MORE BATTER THAN DOUGH -- WHY SO WET?
BECAUSE MUCH OF THE WATER WILL TURN INTO STEAM IN THE OVEN
PROVIDING ADDITIONAL LIFT, THUS PRODUCING THE BIG, OPEN NOOKS AND CRANNIES
CHARACTERISTIC OF THE CLASSIC ENGLISH MUFFIN.
NOW I'M GONNA LET THIS RISE DIRECTLY IN THE WORK BOWL,
BUT I DON'T WANT IT TO GET A SKIN ON IT,
SO A LITTLE PLASTIC WRAP BEFORE REFRIGERATION.
WHIP THIS UP, SAY, RIGHT AFTER DINNER ON SATURDAY EVENING,
AND BY SUNDAY MORN,
YOUR DOUGH WILL BE INFUSED WITH YEASTY GOODNESS.
IT'LL ALSO BE STIFF ENOUGH TO TAKE ON A LITTLE EXTRA AIR.
BACK ONTO THE MIXER, THE SAME PADDLE,
AND WE'LL BEAT FOR ANOTHER 3 MINUTES
AT MEDIUM SPEED.
MEANWHILE, WE SHALL CONTEMPLATE OUR MUFFIN GUIDANCE SYSTEM.
WHETHER YOU COOK THEM ON A GRIDDLE OR BAKE THEM IN THE OVEN,
ENGLISH MUFFINS MUST BE COOKED INSIDE SOME TYPE OF RING
TO HAVE THE PROPER SHAPE AND SIZE.
NOW HERE ARE A FEW RINGS, FOUR, THAT I PICKED UP DOWN AT THE KITCHEN EMPORIUM --
IT WAS ABOUT, I DON'T KNOW, $8 TO $10 FOR A SET --
YOU'RE GONNA NEED EIGHT FOR THIS APPLICATION.
NOW THIS, ON THE OTHER HAND, IS AN EMPTY FOOD CAN -- WATER CHESTNUTS, I THINK --
WITH THE ENDS CUT OUT, THIS WAS FREE AND, IT'S TALLER,
WHICH MEANS IT CAN HOLD MORE BATTER, WHICH MEANS YOU'VE GOT THE OPTION
OF MAKING TALLER MUFFINS SHOULD YOU SO DESIRE.
NOW, EITHER WILL WORK AS LONG AS THEY ARE PROPERLY LUBED.
SO JUST SET EIGHT OF YOUR CHOICE ON A SHEET PAN
AND BLAST WITH NO-STICK --
OH, YOU KNOW, YOU MIGHT WANT TO COVER UP FOR THIS.
THERE, NOW TRADITION WOULD DEMAND A CORNMEAL DUSTING, BOTH TOP AND BOTTOM,
BUT YOU KNOW WHAT, I DON'T LIKE DEMANDS,
AND I PREFER THE FLAVOR, TEXTURE AND LOOK OF ROLLED OATS.
SO...
3 MINUTES IS UP, SO WE EXTRACT THE DOUGH,
WHICH IS EVEN GOOIER THAN IT WAS BEFORE.
JUST ABOUT THE ONLY WAY TO DOSE THIS OUT WILL BE A SPRING-LOADED DISHER,
WHICH HAPPENS TO DELIVER 2 OUNCES.
JUST DIVIDE THE DOUGH BETWEEN THE RINGS EVENLY,
ABOUT HALFWAY FULL, I WOULD SAY.
ONCE THE DOUGH IS EVENLY DISTRIBUTED, OR AS CLOSE AS YOU CAN GET,
SPRINKLE ON ANOTHER 1/2 TEASPOON OF OATS ON EACH,
COVER WITH PARCHMENT PAPER, AND THIS TO REST FOR 60 MINUTES SO THAT THE YEAST CAN...
(belching noise)
YOU KNOW, THIS PERSISTENT RELEASING OF GAS IS ONLY FUNNY TO SMALL CHILDREN
AND MEN WITH NAMES LIKE BEAVIS.
(belches again)
THANK YOU.
AFTER AN HOUR, YOUR DOUGHS WILL BE NICELY RISEN
SO JUST RE-COVER WITH THE PARCHMENT AND PLACE ANOTHER SHEET PAN ON TOP,
AND BAKE IN THE MIDDLE OF A 400 DEGREE OVEN
FOR 20 MINUTES IF YOU'RE USING SHORT RINGS, 30 IF YOU'RE USING TALL ONES LIKE WE ARE.
BY THE WAY, I'M PERFECTLY AWARE OF THE FACT THAT ENGLISH MUFFINS TRADITIONALLY ARE GRIDDLE FRIED,
BUT UH, BELIEVE ME, WHEN YOU'RE PUTTING ON BRUNCH, YOU DON'T HAVE TIME FOR THAT.
WHEN YOU HAVE ABOUT 5 MINUTES LEFT TO GO,
PULL THE TOP PAN AND THE PARCHMENT PAPER
AND ALLOW THE MUFFINS TO BROWN NICELY.
AND BY THE WAY, YOU'RE LOOKING FOR A FINISHED INTERNAL TEMPERATURE OF 210 DEGREES.
WHEN THEY'RE FINISHED, ALLOW THEM TO COOL ON THE PAN
FOR 10 MINUTES BEFORE DE-RINGING.
AND IF UH, THEY GIVE YOU A LITTLE TROUBLE COMING OUT,
JUST USE A PARING KNIFE OR A LITTLE OFFSET SPATULA TO FREE THE CRUST,
AND EVERYTHING WILL JUST EASE RIGHT OUT OF THE TUBE.
THESE GUYS, OH YEAH, THOSE ARE FINE.
NOW LET'S SAY IT'S THE MORNING OF YOUR BRUNCH AND YOU HAVE AN HOUR TO PREP,
WHAT ARE YOU GONNA DO NEXT?
WELL, FOR ME IT DEPENDS ON HOW MANY PEOPLE WE'RE TALKING ABOUT.
IF YOU HAVE, YOU KNOW, TWO, THEN I'D PROBABLY MAKE THE HOLLANDAISE
AND THEN POACH THE EGGS, RIGHT BEFORE SERVICE.
BUT, YOU KNOW, WHAT IF YOU HAVE SIX, EIGHT, TEN PEOPLE?
DO YOU REALLY WANT TO POACH 12, 16, OR EVEN 20 EGGS AT THE LAST MINUTE?
OH SURE, I MEAN, YOU COULD BAKE THEM IN CUPS OR FRY THEM,
BUT THEN YOU'LL HAVE LEMUEL BENEDICT CALLING YOU A...
TRAITOR!
YOU DON'T WANT THAT.
SO, HERE NOW, A BETTER WAY TO PERFECTLY POACH A MESS OF EGGS.
IT'S GONNA SEEM A BIT ODD, BUT YOU'RE JUST GONNA HAVE TO TRUST ME.
FETCH DOWN A 6-QUART STRAIGHT SIDED SAUTE PAN, OR A WIDE RONDEAU,
AND PLACE FOUR 6-OUNCE CUSTARD CUPS INSIDE.
THEN, POUR IN ENOUGH WATER TO COVER THE CUPS BY AT LEAST 1/4 OF AN INCH.
SEE, 1/4 OF AN INCH, WELL, CLOSE ENOUGH.
ALL RIGHT THEN, ADD...
THEN CRANK THE HEAT TO HIGH.
MEANWHILE, TAKE A LARGE MIXING BOWL, FILL WITH WATER,
INSERT A FOLDING STEAMER BASKET,
AND ABOUT 1 QUART OF ICE.
FOR FOUR SERVINGS, WE REQUIRE...
OVER TIME, THE THICK WHITE AROUND THE YOLK,
NOT TO MENTION THE YOLK MEMBRANE ITSELF, BREAKS DOWN,
MAKING POACHING ALL BUT IMPOSSIBLE.
SO BUY FRESH OR GET YOURSELF SOME CHICKENS.
NOW WHEN YOUR WATER HITS A BOIL, BACK OFF THE HEAT
TO JUST MAINTAIN ABOUT 205 DEGREES, THAT'S KEY.
NOW, CRACK AN EGG INTO A CUSTARD CUP, AND THEN,
MOVE IT TO YOUR FIRST POSITION INSIDE THE POT.
NOW WE'RE GOING TO TIME OUR ENTRANCES 10 SECONDS APART
SO THAT EVERYTHING IS DONE EVENLY.
SO CRACK YOUR NEXT EGG AND AT 10 SECONDS, IT GOES INTO POSITION NUMBER TWO.
ANOTHER 10 SECONDS GOES BY, AND WE'LL BE READY TO
MOVE INTO POSITION NUMBER THREE.
THERE WE GO, AND BY UH,
30 SECONDS IN, OF COURSE,
YOU WILL HAVE FOUR EGGS IN POSITION.
THIS IS GOING TO BE VERY HELPFUL WHEN IT COMES TIME TO EXTRACT.
NOW FIVE MINUTES IS GOING TO BE THE COOK TIME,
AND KEEP MONITORING THAT HEAT,
FOR 205 DEGREES.
NOW AT THE 5-MINUTE MARK, WE START EXTRACTING THE EGGS,
PULLING THEM OUT AT 10-SECOND INTERVALS...
THIS WAY WE KNOW THAT EVERYTHING IS DONE EVENLY.
NOW YOU CAN REFRIGERATE YOUR EGGS IN THEIR BATH
FOR UP TO 6 HOURS WITHOUT LOSING ANY REAL QUALITY,
SO WE WILL TURN OUR ATTENTION TO THE HOLLANDAISE,
AND FOR THAT WE'LL NEED 3 EGG YOLKS -- OH, THOSE ARE ALREADY OUT --
AND...
HEY, I SAID IT WAS GOOD, I DIDN'T SAY IT WAS LOW-FAT.
BESIDES PROVIDING COLOR, MOISTURE AND FLAVOR,
EGG YOLKS CONTAIN A PHOSPHOLIPID CALLED LECITHIN,
A MOLECULE WITH A SPLIT PERSONALITY,
ONE END CAN DISSOLVE IN WATER, WHILE THE OTHER ONE DISSOLVES ONLY IN FATS.
NOW, AS WE BUILD OUR SAUCE, WE BREAK THE BUTTERFAT INTO SMALL DROPLETS,
WHICH BECOME STUDDED WITH THESE MOLECULES AND CAN, THEREFORE,
BE HELD IN A STABLE, SUSPENDED STATE
INSIDE THE WATER PHASE OF THE SAUCE.
NOW THERE ARE SEVERAL DIFFERENT PATHWAYS TO HOLLANDAISE, ALL RIGHT?
THERE'S BLENDER METHOD, THERE'S THE CLARIFIED BUTTER METHOD,
THE DOUBLE BOILER METHOD -- ALL WILL PRODUCE A USEFUL SAUCE.
BUT, TO MY MIND, ONLY ONE DELIVERS MAXIMUM FLAVOR AND OPTIMUM TEXTURE
IN A SHORT AMOUNT OF COOKING TIME,
AND THAT IS THE INFAMOUS DIRECT HEAT, STOVE TOP METHOD,
WHICH, IT TURNS OUT, ISN'T THAT SCARY AT ALL.
START BY FETCHING DOWN YOUR FAVORITE 2-QUART SAUCE PAN,
OR SAUCIER, WHICH IS EVEN BETTER.
GRAB YOUR FAVORITE WHISK, AND INVITE 3 EGG YOLKS TO THE PARTY,
ALONG WITH...
THAT'LL HELP TO LOOSEN UP THE MIXTURE, MAKE IT EASIER TO WORK.
ADD TO THAT...
THERE, NOW WE'RE GONNA BEAT THIS 'TIL IT'S LIGHT AND FROTHY
FOR 1 MINUTE.
WHEN 1 MINUTE IS UP, TURN ONE OF YOUR BURNERS ONTO LOW HEAT,
AND THEN JUST START MOVING THE PAN OFF AND ON THE HEAT AT 10 SECOND INTERVALS.
NOW IF YOU HAVE AN INFRARED THERMOMETER,
YOU MIGHT WANT TO SHOOT A TEMP EVERY NOW AND THEN, OR USE YOUR INSTANT-READ.
THE GOAL, HIT 140-145 DEGREES TOPS,
AND GET THERE NICE AND SLOWLY,
SO THAT YOU DON'T SCRAMBLE ANYTHING.
SO JUST KEEP MOVING IT ON THE HEAT AND OFF THE HEAT, BACK AND FORTH.
ALL RIGHT, WE ARE AT 140, OR VERY CLOSE TO IT,
AND IF YOU LOOK, YOU CAN SEE THAT THE EGGS AREN'T RUNNING AROUND THE PAN ANYMORE,
THEY LOOK KIND OF LIKE A STIRRED CUSTARD,
SO IT IS TIME TO ADD THE BUTTER, ONE PAT AT A TIME.
NOW WE WANT TO KEEP THE MIXTURE AT AROUND 120 DEGREES.
OKAY, WHEN HALF THE BUTTER IS IN, ADD...
NOW AT THIS POINT, DON'T WORRY IF THINGS DON'T THICKEN UP TOO MUCH,
KEEP IN MIND BUTTER'S 12 TO 15 PERCENT WATER,
SO AS IT MELTS, THE WATER PART IS GOING TO KEEP THE SAUCE THINNED OUT,
AND THAT'S GOOD BECAUSE IT MAKES THE EMULSION EASIER TO TEND,
BOTH ON AND OFF THE HEAT.
WHEN THE BUTTER IS FINALLY IN, YOU CAN ADD SOME EXTRA FLAVORANTS.
WE'LL GO WITH...
THEN GIVE IT A TASTE...
NICE CLING, GOOD BODY.
MM, CREAMY, COULD USE A LITTLE MORE LEMON, AND A PINCH MORE SALT.
TO STORE, PREHEAT A WIDE-MOUTH THERMOS
WITH REALLY HOT WATER,
DUMP OUT THE WATER,
POUR IN THE HOLLANDAISE AND SEAL.
NOW YOU'RE GONNA BE ABLE TO HOLD THIS FOR AN HOUR, TO MAYBE TWO.
AFTER THAT, THE QUALITY WILL HEAD DOWNHILL FAST.
OKAY, TIME TO RETRIEVE THE EGGS.
WE ALSO, OF COURSE, NEED...
THAT'S A SMOKED BACK BACON, OR LOIN,
WHICH CANADIANS NO MORE REFER TO AS CANADIAN BACON IN CANADA
THAN THE ENGLISH CALL ENGLISH MUFFINS "ENGLISH MUFFINS," IN ENGLAND.
YEAH, THAT'S RIGHT.
NOW IF YOU WANT YOUR EGGS TO LOOK EXTRA PRETTY,
YOU CAN TRIM THE EDGES WITH SOME SCISSORS, BUT IT'S COMPLETELY OPTIONAL.
NOW HERE WE HAVE OUR POT OF WATER, SET TO HIGH FOR REHEATING...
A TIMER, ALWAYS A GOOD IDEA,
AND A SAUTE PAN, SMALL, SET TO MEDIUM-LOW.
NOW AS FOR PREPPING THE MUFFINS, DO NOT CUT THEM WITH A KNIFE,
YOU ALWAYS WANT TO SPLIT THEM WITH A FORK TO ENHANCE THE TEXTURE.
AH SEE, THAT'S WHAT WE'RE LOOKIN' FOR.
AND YOU WANT TO TOAST THOSE UNDER THE BROILER FOR 3 TO 4 MINUTES,
THAT'LL GIVE YOU TIME TO JULIENNE THE CANADIAN BACON,
WHICH YOU WILL ADD TO THE SAUTE PAN -- NO FAT NEEDED, REALLY --
AND ALLOW TO, WELL, JUST KIND OF MOVE IT AROUND 'TIL IT STARTS GETTING HOT.
NOW FOR THE EGGS, WE'VE GOT THE WATER BOILING,
SO JUST LIFT UP THAT STEAMER BASKET,
AND MOVE DIRECTLY INTO THE HOT WATER.
THAT'S GONNA TAKE ABOUT A MINUTE, MAYBE TWO, TO HEAT UP,
CUT THE WATER OFF, NO HEAD NEEDED.
TIMER IS RUNNING, ANOTHER MINUTE AND YOUR HAM IS DONE,
AND STOP YOUR TIMER, AND EXTRACT YOUR EGGS --
I LIKE TO USE JUST THE HANDLE OF A LADLE FOR THIS,
NICE AND HANDY.
AND YOU CAN JUST SLIDE SOME METAL SKEWERS UNDER THAT
TO KIND OF PROP THEM ABOVE THAT HOT, STEAMY WATER,
TO KEEP THEM WARM 'TIL THE LAST MOMENT.
NOW, WE PREP THE PLATE -- OF COURSE THE FRUIT SALAD AND ASPARAGUS IS OPTIONAL.
NOW I LIKE TO PUT A LITTLE BIT OF THE HOLLANDAISE
UNDER EACH ONE OF THE ENGLISH MUFFIN HALVES
TO KEEP THINGS FROM SLIDING AROUND, JUST IN CASE THINGS GET CRAZY.
THEN SOME OF THE CANADIAN BACON GOES DOWN, SHREDDED, VERY NICE,
EASIER TO EAT THAN A WHOLE PIECE,
ONE EGG GOES ON TOP OF EACH OF THOSE, AND THEN,
OF COURSE, THE PIECE DE RESISTANCE, THE HOLLANDAISE.
LOOK, SEE HOW THAT KIND OF SITS UP THERE BUT KIND OF RUNS DOWN THE SIDE?
THAT'S EXACTLY WHAT YOU WANT TO SEE.
PERFECT.
WELL, REGARDLESS OF HOW EGGS BENEDICT CAME INTO BEING,
I THINK WE ALL OWE MR. GUY BERINGER A BIG, FAT "THANKS,"
AND A PROMISE NOT TO SCREW UP HIS MEAL EVER AGAIN.
UM, AS FOR EGGS BENEDICT VARIATIONS,
I MUST ADMIT I SOMETIMES EAT MINE AS A SANDWICH,
AND SOMETIMES I MIX A LITTLE CRAB MEAT INTO THE BACON.
TRAITOR!
YOU SHUT UP!
HOW STIMULATING!
OH!
I THINK...
YOU KNOW, I THINK I'M GONNA NEED ANOTHER MIMOSA RIGHT AWAY.
SEE YA NEXT TIME ON "GOOD EATS."
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