>> 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]