(bottle cap spinning)
- Boo boop
Hello.
Oh look, I have an entire pot of hollandaise sauce
all to myself.
(jazzy music)
This week on My Drunk Kitchen
we're making Eggs Benedict,
in honor of Eggs Benedict Day.
Not just Benedict Day
as I thought it was before.
There's a lot of Benedicts to celebrate.
- [Voiceover] Whoa.
- The first step to making Eggs Benedict
is to make yourself and Irish Coffee.
Impressive.
Normally, to make an Irish Coffee you use Irish Whiskey,
brown sugar and coffee.
But, I don't have any Irish Whiskey because I drank it all.
This is Scotch Whiskey, anyway.
Instead, I'm going to make an Irish Coffee
using whatever I have at hand,
which in this case is brandy, coffee
and heavy whipping cream.
So, wish me luck.
I hope it's not disgusting.
Ooh.
How can you tell that this is not regular whipping cream,
but heavy whipping cream?
Well, just listen to this.
Climate change is real
and if we don't act now
we're not leaving a future for our children.
(scatting)
(yells)
(silly singing)
(coughing)
Whoo, that coffee.
The first step is to fry your bacon.
♫ Put your lovin hand out baby♫
You don't know that song?
♫ Bacon♫
(jazzy music)
Wow, that was fast.
The next step is to fill a large sauce pan
with about three inches of water.
Bring to a simmer, then add vinegar.
Ah, God damn.
Now, I don't have a three inch sauce pan,
but what I do have is a sauce pan.
So, I'm going to use that instead.
Why, you may ask?
Because, if I let a little hiccup like that stop me,
I would never make Eggs Benedict.
Mmm.
Meanwhile, melt the butter in a small plan
until bubbly.
A small plan?
Or, use a microwave.
Now, since I don't have a microwave
or a small pan,
I'm just going to use what only other cooking thing I have,
which is
this pot.
One cup.
A stick is a cup.
No, a stick is a half a cup?
You're saying a stick,
it's a cup.
No.
Bloop.
Now, wait.
You know, they say that the guy
who invented the Eggs Benedict
was actually recovering from a hangover.
And I think that that's when I have
my most egg-celent ideas.
Sorry.
Mmm.
Remove the butter from the heat
before the butter browns.
If you don't,
your food's not gonna work.
Oh yeah.
Smells like soap.
I guess that's good
because it means the pot was clean.
Okay, here we go.
The next step in making Eggs Benedict
is to make the hollandaise sauce,
which is the most delicious aspect
of the Eggs Benedict.
Whoo!
Get the egg yolk out of the egg.
Egg yolk number one.
Two.
(splat noise)
Get off the,
just come on,
I can't have a
(growling)
Ah! Shhpff!
Oh yea, it's simmering.
Okay, good.
Um, how do you poach eggs?
Also, the bacon's getting cold.
This recipe is really, just like,
all over the place.
I mean, it's written out on a very specific list,
but while reading it
I've jumped around quite a bit
and it should have anticipated my needs
and met them fully
without me communicating them.
Don't you think?
Mmm.
Okay, so,
we're putting a pause on the hollandaise sauce
and we're jumping back to the eggs.
One teaspoon white vinegar.
Carefully break the four eggs into the water
and cook for two to three minutes,
until the whites are set,
but the yolks are still soft.
Remove eggs with a with a slotted spoon.
If I'm cooking the eggs for two to three minutes,
how am I going to know
if the yolks are still soft?
Am I suppose to just have faith
that when I follow the steps in the process
and if I wait two to three minutes
that the whites will be condensed
but the yolks still soft?
Even if I see no evidence of it on the outside?
This is really
a test of faith,
which is ironic
because benedictions are what they say
at the end of like sermons and stuff.
So, full circle.
Um, I definitely boiled my water in my turkey fat.
So, I hope that's not a new, fun factor.
Two to three minutes.
Oops, I almost drank the egg whites.
Mmm.
Stopwatch.
And.
This is the most difficult part of poaching eggs.
So, I'm actually going to bring you guys forward
a little bit.
Right here. Ready?
Great. Ready guys?
Here we go.
And number one.
This guy, come on
(beep)
I touched it with my finger.
Ah, drop.
Cook egg.
Hey guys,
don't attempt this at home, okay?
Not even when sober.
Poaching eggs is really hard.
Okay, here we go.
Poach.
(yells in pain)
(beep)
God.
Oh, it just looks like sad egg soup.
Okay, next while these finish,
I've got 30 seconds left.
So in those 30 seconds,
I'm going to go ahead and move on to another step
instead of just waiting patiently for 30 seconds
because God forbid I ever just wait patiently.
Who has time for patience?
Mmm.
God guys, this, guys.
What do you guys call it when somebody makes fun
of somebody else's gambling addiction?
Slot shamming.
Oh, oh I do like the spoon.
Oh, I love you.
Did you just wink at me?
Wow.
Take your eggs out from their horrible disaster.
Oh, wow.
This is definitely what a poached egg's
suppose to look like.
I should just do the rest of the show from right here.
This is a great look.
(crashing sound, followed by a slight scream)
That's why I don't film in the front all the time.
Boo boo boop.
Now that your eggs have been perfectly poached, Hannah,
great job by the way,
move on and get back to making your hollandaise sauce.
Heavy cream,
cayenne pepper,
(silly noises and tapping)
and half the butter
in a thin, steady stream
slow enough that it blends
at least as fast as you are pouring it in.
Is this a riddle?
That's hard.
This is complicated stuff.
Really good, really good.
(blender blending and slight scream)
Oh yeah.
(blender blending)
Now, blend in lemon juice
using the same method.
(blender blending)
♫ That boy is mine♫
Oh brandy, shush.
We know.
He loves you very much.
The final steps,
oh man.
Here you are,
you made it.
Yay!
Now, just assemble everything you made
into a tasty, delicious thing.
Unlock.
God dammit.
Why do you embarrass me like this?
What is it about you?
(grunting)
Take your pumpkin scooper
and then drizzle it over your Eggs Benedict.
Yeah, there you go.
You don't need to see me.
All you need to see is the Benedict.
Oh wow, guys.
That looks.
Who knew you could make Eggs Benedict at home?
This has opened a dangerous gateway in your life.
Mmm.
Uh oh, guys.
There goes the neighborhood
or maybe it does or doesn't.
I don't know because I'm never going out to brunch again.
This shit cost 12 dollars.
(enjoying food)
Give me a mimosa.
Oh my God, it's so good.
I can't stop eating it.
Today, on My Drunk Kitchen,
I am telling you
go home and try and make Eggs Benedict
because it's delicious
and it's worth it.
And maybe you can host a Sunday brunch.
Who knows?
Maybe that's your new thing.
Look at that.
The yolk is cooked all the way on the outside
and on the inside it's still soft.
Oh man.
Just because I couldn't see that the yolk was changing,
I just had to believe that the yolk was changing.
Patience really is the passion of all great hearts,
and chefs.
Hey guys,
thank you so much for watching.
Please subscribe to my channel
for new kitchens every Thursday
and new videos every Tuesday.
That's my new way of saying it.
Two videos, twice a week
and dftba.com/hannah
show your support.
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bump into somebody at a bar
whose wearing My Drunk Kitchen shirt
and be like, "You watch YouTube?"
And they'll be like, "Yeah, I watch YouTube."
And you be like, "Oh my God, let's be best friends."
That's how I met all of my best friends, so.
Have a great day.