Eggs Benedict
ID: 2aef900d...
A masterclass in making the perfect Eggs Benedict by molecular gastronomy pioneer chef Wylie Dufresne. This classic breakfast dish features perfectly poached eggs with a velvety, rich, and stable hollandaise sauce served over toasted English muffins and warm Canadian bacon.
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🍳 Cooking Flow
Poach the eggs in hot, off-the-heat water with a splash of vinegar for 4 minutes. → Briefly shock the eggs in an ice bath to easily trim the edges for a clean presentation. → Whisk egg yolks, lemon, and salt over a steam bath until thick and ribbon-like. → Slowly whisk in butter a third at a time to create a thick hollandaise emulsion. → Assemble on toasted English muffins with warm Canadian bacon, hollandaise, and chives.
Cooking Steps
Brief Cooking Order
Poach the eggs in hot, off-the-heat water with a splash of vinegar for 4 minutes. → Briefly shock the eggs in an ice bath to easily trim the edges for a clean presentation. → Whisk egg yolks, lemon, and salt over a steam bath until thick and ribbon-like. → Slowly whisk in butter a third at a time to create a thick hollandaise emulsion. → Assemble on toasted English muffins with warm Canadian bacon, hollandaise, and chives.
Introduction
A masterclass in making the perfect Eggs Benedict by molecular gastronomy pioneer chef Wylie Dufresne. This classic breakfast dish features perfectly poached eggs with a velvety, rich, and stable hollandaise sauce served over toasted English muffins and warm Canadian bacon.
Step 1
Crack individual eggs into separate small bowls to make sliding them into the poaching water much easier.
Step 2
Bring a pot of water to a boil, then remove it completely from the heat source to prevent the eggs from overcooking or turning rubbery.
Step 3
Add a splash of white vinegar to the hot water to help the egg whites coagulate and hold their shape.
Step 4
Gently spin the water with a spoon to create a light whirlpool motion, which helps cool the water slightly and encourages the egg whites to wrap neatly around the yolks.
Step 5
Carefully slide the cracked eggs into the water one by one, keeping the bowl close to the water surface. Cover and poach off the heat for exactly 4 minutes.
Ingredients List
Important Notes
Cracking eggs into separate small bowls before poaching gives you much better control when placing them in the water.
Taking the water off the heat before poaching prevents violent bubbles from breaking the fragile egg whites apart.
Avoid adding too much vinegar to the poaching water, as it can make the whites leathery and alter the taste.
Keep a close eye on the temperature when making hollandaise; moving the bowl on and off the steam bath prevents the egg yolks from scrambling.
If storing poached eggs before serving, keep them in a warm water bath to maintain their temperature without further cooking.
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