Learn to Make Eggs Benedict Like in a Restaurant

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Steps

1. 1
   Make clarified butter: melt butter slowly on very low heat without browning. Transfer to a food-safe bag. The casein (whey solids) sinks to the bottom with some floating on top. Pierce the bag where the fat begins, letting pure golden fat drain out. Alternatively, skim floating solids with a spoon and ladle off the clear fat. Heat to 75-80C when ready to use.

   Tip: This is essentially ghee from Indian cooking - pure fat, much healthier. For large volumes, use a bain-marie and decant with a ladle.

   ~15 min
2. 2
   Prepare eggs for poaching: crack each egg into a fine mesh strainer over a bowl to remove the watery outer white. Transfer the firm white and yolk to individual containers. Fresh eggs have denser whites that hold together better.

   Tip: The watery white is what creates ugly 'beards' on poached eggs. This is a home cook trick - in professional kitchens you just use very fresh eggs and go directly.

   ~5 min
3. 3
   Poach eggs: bring 2L water to a boil, add 60g white vinegar (the acid helps coagulate the protein faster). Create a whirlpool with a spoon, then gently drop eggs into the center. The centripetal force wraps the white around the yolk. Cook 3-4 minutes for runny yolks. Transfer immediately to salted ice water.

   Tip: The salted ice water neutralizes any vinegar taste. You can poach eggs the night before for a brunch - store on a paper-lined tray in the fridge.

   ~10 min
4. 4
   Trim the poached eggs: use a small knife to remove any 'beards' (wispy strands of white) for a clean, elegant appearance. This is purely aesthetic.

   ~2 min
5. 5
   Make hollandaise: place egg yolks in a bowl over a pot of hot water (bain-marie) with the heat OFF. Add a pinch of salt, pepper, and a small splash of water (15g). Whisk vigorously until the mixture reaches 'ribbon stage' (punto cinta) - when lifted, it falls in a ribbon that holds its shape momentarily.

   Tip: The water could be replaced with fish fumet for a seafood version, or mussel cooking liquid. The residual heat is enough - no need for active flame.

   ~5 min
6. 6
   Slowly drizzle warm clarified butter (75-80C) into the whipped yolks while continuously whisking to form a stable warm emulsion. Add lemon juice to loosen the texture and add brightness. Adjust consistency with a spoonful of warm water if too thick.

   Tip: Better to have it too thick than too thin - you can always loosen with liquid. The hollandaise is a mother sauce with many derivatives: Divine (reduced jus), Mousseline (whipped cream), Maltaise (orange for asparagus).

   ~5 min
7. 7
   Assemble: toast buttered English muffin halves. Place a slice of ham on each half. Reheat poached eggs by dipping briefly in hot water, pat dry. Place egg on ham. Spoon generous hollandaise over each. Garnish with cayenne pepper, crispy bacon bits, chives, and freshly ground black pepper.

   Tip: Hollandaise should be kept warm (not hot) and can be gently reheated over steam. There are many variations of eggs Benedict - ask in the comments for derivative classes!

   ~5 min

Nutrition (per serving)

Giacomo Bocchio

APRENDE A HACER HUEVOS BENEDICTINOS COMO EN UN RESTAURANTE | GIACOMO BOCCHIO

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