'Ello you lot, this is KeefCooks, I'm Keef, and today I'm going to do something really
quite yummy. I'm going to have a go at making Eggs Benedict.
[ MUSIC ]
I say have a go because
it's not something I've ever found easy to do, mainly because of the hollandaise sauce.
But I've found what promises to be an easy recipe. Haha. So we'll give it a try because
this was requested by T Town Renegade or T' town renegade, ah dun't know. And he said
I've got to cheat on the poached eggs.
Well would I? Haha. Yes I would because Mrs. KeefCooks can't stand runny yolks and you
know, not hard whites. So she's getting a fried egg. So nerr.
All right, the name Eggs Benedict.
There are quite a few conflicting claims, the earliest of which, of course,
is Delmonico's in New York in 1860 because they invented everything.
[ MUSIC ]
Or maybe not. If you enjoy this video, press like etc.. Without further ado, let's do it. Eggs Benedict.
OK, there's four elements that you have to get ready at exactly the same time. So it
can be a bit tricky. But the one that you can make a little bit ahead is the hollandaise
sauce, because that will stay warm for about an hour, which gives you enough time to fret
about the other things. So traditional hollandaise sauce is the reason why I avoid making this
dish, because making traditional hollandaise sauce is an absolute sod. It involves whisking
stuff in a bowl over simmering water.
And I went through a phase of doing this like every weekend for about six weeks. And once
or twice I managed to make the hollandaise and the rest of the time I broke it. This
is supposed to be an easy version. It requires a blender or an immersion blender...a stick
blender. So here's the ingredients. Two egg yolks, 100 grams of butter, two tablespoons
of lemon juice, two tablespoons of water, possibly a bit more. Salt and pepper to taste.
I need to get the yolks out of the eggs.
Now we need to melt the butter until it's bubbling.
Now we need to mix together the egg yolks, the lemon juice and the water.
[ BLENDER NOISE ]
[ BUTTER SIZZLING ]
I'm waiting for the butter to finish melting and then we'll pour it in while the blender is going
in a slow, steady stream. OK. Fingers crossed.
[ BLENDER NOISES, WHIZ, WHIZZ ]
OK, that wasn't thickening, so I've rescued it by putting it back on very, very low heat and stirred
in half teaspoon of cornflour, cornstarch, and that, that's done it and then seasoned
it with salt and pepper to taste.
And I just read that while I was finding out how to thicken it, a lot of restaurants will
use a thermos flask to keep their hollandaise warm. So that's what I'm going to do.
OK, let's do the rest of it. So you need some bread, traditionally muffins, English muffins,
so-called to distinguish them from ordinary muffins which are actually cakes. English
muffins are a kind of bread. And these are Lancashire Oven Bottom muffins. It's a thing.
[ LAUGHTER ]
Right, so I'm just going to do one at the moment. This is basically for a photograph, so slice the muffin in half.
Eggs Benedict usually has a slice of protein between the muffin
and the egg, and that can be bacon or ham or smoked salmon is good. So if you're silly
and you've chosen bacon like me, that needs to be cooked. So we'll stick that under the grill
(broiler) with the muffins.
Nice thick cut. Yeah.
So we've got a pan of water coming to a rolling boil, and when it is rolling, boiling,
I'll slip the egg in. After a minute or two, you've got all these strands of egg white, which are pretty horrible
looking, but if you just just coax them together with the rest of the egg and all will be well.
And it will probably take three or four minutes for your egg to be cooked. I'm not sure if
I should have done one slice of bacon between the two, but hey, too much bacon? No such thing.
Poached eggs. That's a good 'un.
This one's not so good and I think I've overcooked the yolk on it, but not to worry,
it's only for a photo and it'll be smothered in hollandaise sauce.
OK, garnish - chives...and parsley.
"And now, it's Breakfast Time with Mrs Keef Cooks!"
[ CHEERING ]
"It's not really breakfast time but we're pretending"
"Ah you've cooked my egg, thank you"
"I certainly have"
[ LAUGHING ]
"Over and over"
"Breaks his heart to do this to an egg"
"No I don't care"
"I like 'em cooked"
"I'm over it"
"So we have this conversation every time"
"So my poached egg was, yeah, I've actually had the yolk already"
"Ah it was runny and it sunk in?"
"No, I think I ate it"
"Oh no it's set"
"'cos, it's been there a few hours"
"You're not supposed to know about the technical side of tasting, like, she's due down in 2 minutes"
"Except she doesn't come down for 5 minutes and it's critical"
"Anyway, it's nice. I thought you said you couldn't make hollandaise sauce?"
"I'm getting there"
"See. Practice"
"Well, it didn't work first time but I, erm, well, I rescued it"
"Well first of all"
"It's nice and sharp"
"It's very sharp - too much lemon juice!"
"Possibly slightly too much"
"and then some cornflour"
"mm, well I like this"
"I'm just quietly getting on with it, eating it all up 'cos it's there and it's good"
"Eggs Benedict"
"Don't be scared you can do it - if I can do it, you can"
"'cos you were scared weren't you"
"Yes"
"He went oooh hollandaise sauce, no"
"You did it"
"Awkay, thanks for watching, and see you next time"
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"Jorge?"
"Jorge? Who Jorge?"
"Just speaking to our Spanish viewers"
"Hokay"