Slide

Eggs Benedict

So my sister Solenn loves to make Eggs Ben in the morning, it’s something we’ve always had as kids and is a staple at home.

She has always had an issue actually poaching the eggs and unless you have an immersion circulator at home, you do actually have to do it the traditional way.

Her issue was that she was too scared to add the amount of vinegar that is necessary to bind the egg white properly. Moreover, she probably doesn’t check how fresh the eggs are each time. For a perfect poach egg, these two things are absolutely necessary.

My trick for the water (1.5l) is to add about 1/4 cup of white vinegar to my poaching water and to create a strong vortex and slowly slipping the egg in (pre-cracked in a bowl). When the egg is in, slowly keep lapping the egg to make sure the white stays compact.

Water has to be boiling. Turn off the fire and then proceed with the poaching.

For the hollandaise: the use of a double boiler is crucial.

4 egg yolks, 1 tbsp of lemon juice, 1/2 cup melted salted butter, some cayenne, salt and pepper. Mix everything together in a double boiler as i do in the video.

For the bread: Any muffin will do, or any bread you want actually would work. Just toast it with some butter or extra virgin olive oil.

For the meat element: anything cured works, seared or as is (in the case of bresaola and dried meats). You can also use smoked fish.

Enough talking :) enjoy the video!

 

13 COMMENTS

    1. 6 Figure Autopilot Income System Bouns July 14, 2014 at 9:58 pm

      Very good my friend

    Reply
    1. Apesylove July 15, 2014 at 12:15 am

      Thank god for your video.. I can’t wait to try this and I’ll let you know how I go.. looks pretty amaze!

    Reply
    1. Gina July 16, 2014 at 6:29 pm

      I love eggs benedict! One time I had it at a restaurant with a feta-tomato-olive sauce instead of the hollandaise… heaven man.

    Reply
    1. Sel July 18, 2014 at 8:02 pm

      Hi Erwan!

      I have been a big fan of your site for awhile and my hubby and I love eggs benedict! Thanks for posting this! :)

      It may seem like a silly question but if I want to make 2 poached eggs, can I reuse the vinegar+water mix or do I have to make a new one for the 2nd egg? Thanks a lot!

    Reply
      1. Erwan July 20, 2014 at 11:13 pm

        yes, you can re use the vinegar water to poach more eggs. let us know how the recipe turns out!

      Reply
    1. Shad Dequit July 30, 2014 at 3:32 am

      Hi i just want to ask, you had a lot of internships right? Why didn’t you put up you own restaurant right away? And why did you apply for a job that is far from cooking? I just want to hear your opinion because im a culinary student and i am so inspired by you.

    Reply
    1. Jaja July 30, 2014 at 5:06 pm

      Hi Erwan! How many egg yolks did you use for the hollandaise? It doesnt look like you use 4 egg yolks in the video. And is it fine if I dont put cayenne? Hope you reply please I’ll try this recipe thanks!!

    Reply
      1. Erwan August 4, 2014 at 12:06 am

        I used 4 eggs yolks for this recipe. Of course you can put cayenne! let us know how the recipe turns out!

      Reply
    1. angie August 13, 2014 at 3:12 pm

      can i use an electric hand mixer for the hollandaise? or will it be better to use just a whisk?

    Reply
    1. Margaux August 27, 2014 at 3:37 am

      Hi Erwann, I hope it’s not too late to leave a comment or ask stuff, but I was just wondering if I can use calamansi juice instead of lemon juice and how much calamnsi juice will I put?

    Reply
    1. Aida September 3, 2014 at 1:02 am

      Hi Erwan,

      I tried it last Saturday. The first attempt, was an epic failure! The Hollandaise looked and tasted like scrambled egg so I had to do it again. The second attempt, I got the consistency but it tasted egg-y. I guess it was because I didnt have any more lemons so I used calamansi instead. Plus we didnt have any cayenne pepper. Will try it again next week. Btw, can I just use 2 egg yolks?

    Reply
    1. Aida September 3, 2014 at 1:03 am

      Hi Erwan,

      I tried it last Saturday. The first attempt, was an epic failure! The Hollandaise looked and tasted like scrambled egg so I had to do it again. The second attempt, I got the consistency but it tasted egg-y. I guess it was because I didnt have any more lemons so I used calamansi instead. Plus we didnt have any cayenne pepper. Will try it again next week. Btw, can I just use 2 egg yolks?

    Reply
    1. jill September 3, 2014 at 1:10 pm

      Hi,

      I made my first poached egg this morning, and it was a SUCCESS! I took a picture of it, but I am not sure if I could upload it on this comment box.

      Also, do you have healthy recipes for kids? It is sometimes very challenging to make dinner that my 3 year old will like.

      Thank you!

    Reply
 

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