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  • the secret behind a great eggs Benedict is in the hole in days, so get your pan on because we cook the hollandaise over a rolling boil with glass bowl butter.

  • I just want to melt three years separated from the what Tired and vinegar.

  • Put that into the egg's Gonna get tarragon vinegar.

  • Any white wine vinegar will do just as long as you got that acidity in there.

  • Give us a bite.

  • Hollandaise.

  • Put your bowl over the rolling water.

  • Just start whisking.

  • If the eggs had direct contact with the gas, holiday will become scrambled egg.

  • Don't you go out?

  • Nice.

  • Creamy texture.

  • A nice thick savvy on Start out in your butter.

  • Nice to slowly couple tablespoons of butter in.

  • Give that a really nice mix.

  • You don't risk it enough.

  • The egg yolks don't take the butter.

  • It causes it to split more butter.

  • Using a big balloon.

  • Wished like this one makes it easier to incorporate air and help prevent your mixture from separating all the butter in.

  • The best way to keep hollandaise nice and warm is just leave it to sit over that nice warm water bath, and it just keeps that a really nice room temperature, and I've been just sold fresh pepper, then fresh lemon juice that just really makes it vibrant, exciting they want.

  • It's like a sort of thick custard.

  • Wanted to coat the back of the spoon.

  • So it's like your giving the a nice glossy texture to your beautiful post egg.

  • No, as the base for the eggs Benedict, you cannot beat English muffins for the ham change on the use.

  • Most amazing Parma ham.

  • Get your pan nice and hot into the pen like rashes of bacon.

  • Well, I am fried nice and crisp by.

  • That is incredible.

  • Beautifully.

  • Salad's fantastic for exam today.

  • Now keep that nice and hawk on all that flavor from the Parma ham left in there.

  • And rather than toast my muffins, put the muffins into the pan on them, sucking up all that wonderful flavor from that crispy Parma ham.

  • Make sure your muffins are toasted nicely.

  • This will prevent them going soggy later.

  • You know that nice and crispy water on to boil for the eggs.

  • Nicely seasons really important.

  • Just a little splash vinegar in the water that helps the set the egg white in a minute.

  • you crack it in while the water heats up in the pan.

  • There's time to get organized.

  • Lay a nice slice of ham on the base.

  • Now what is brought up to the ball, turn it down and then spin your water around like a little well port and get a little cup.

  • So he just dropped the cup in.

  • Look, perhaps the egg gets caught up in the turbulence of the water.

  • The secret is not the ball.

  • The water rapidly because the strength of the Balkan literally explode your rank as they start to move the way up to the top of the water.

  • That's a indication that they're cooked.

  • Take off any excess little bits of what and then out onto a piece of tissue paper that just drains off excess water that stops your muffin from going.

  • Really sorry.

  • Look like little beautiful mozzarella balls.

  • Give them a little season left on too crispy Parma Ham.

  • Peaceful.

  • Now get a nice spoon of your hollandaise plays over.

  • Try and do it in one glazing over the whole leg.

  • When I tell Jack Holly Megan Matilda that we're cooking eggs Benedict for breakfast, they bolt down the stairs.

  • And let's be honest, who wouldn't run to sit in front of those?

  • A special occasion breakfast that would make anyone feel spoiled.

  • Eggs Benedict with crispy Parma ham beauty, Okay.

the secret behind a great eggs Benedict is in the hole in days, so get your pan on because we cook the hollandaise over a rolling boil with glass bowl butter.

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