[2 - 2] every good morning this is Kenji I'm at
[2 - 4] home and I'm about to make some eggs
[4 - 5] benedict which I've been promised my
[5 - 7] wife I'd make for a while
[7 - 9] first I'm gonna do actually so last
[9 - 12] night in a fit of have an urge to go
[12 - 15] baking I made this you know need English
[18 - 20] it's made from Stella Parks's recipe
[20 - 22] from serious eats but I am completely
[22 - 24] ignored the instructions because I
[24 - 26] wanted to make them in the morning and
[26 - 27] hopefully they'll come out and if they
[27 - 30] don't I got back up English muffins from
[30 - 34] the store in the fridge so to make Eggs
[34 - 37] Benedict much easier than people think
[37 - 38] it is we're gonna start by making our
[38 - 41] hollandaise which is an egg and butter
[41 - 43] emulsion so you want to use really fresh
[43 - 45] eggs for this because they poach better
[45 - 47] they hold their shape better um so what
[47 - 49] you want to do is inspiration date
[49 - 50] here's April 29th
[50 - 51] look at this instead for this number the
[51 - 53] three-digit number this is zero nine
[53 - 55] zero and this one here says zero nine
[55 - 58] five that number is the date that the
[58 - 59] Julian calendar date that the egg was
[59 - 61] packed on so these were packed five days
[61 - 63] later than the others which means that
[63 - 64] they're probably late about five days
[64 - 66] later than the others so that makes them
[66 - 70] fresher mmm one broken one I never worry
[70 - 74] about the broken eggs so I'm gonna we're
[74 - 76] gonna use one whole egg here for the
[76 - 84] hollandaise plus one egg yolk and I'm
[84 - 89] gonna save that I see the white here you
[90 - 92] can go all yolks if you want there's not
[92 - 95] not really any reason to use egg white
[95 - 96] other than a well it makes the sauce a
[96 - 99] little bit lighter which it's already a
[99 - 102] pretty rich sauce to begin with and it
[102 - 104] saves you having to find another use for
[104 - 111] that egg white later I'm gonna beat him
[114 - 118] season with salt that'll help the egg
[118 - 120] proteins kind of break down a little bit
[120 - 122] so they beat more easily and meanwhile
[122 - 124] I'm gonna take some butter and I'm gonna
[124 - 129] melt it I have any welted in here
[133 - 133] so for 2 egg yolks like this I would use
[133 - 143] about about 1/2 stick of butter maybe
[143 - 145] slightly more we'll see what will go
[145 - 147] until it until it feels right I'm gonna
[147 - 149] microwave this if you want to melt it a
[149 - 151] lot of hollandaise recipes call for
[151 - 153] clarified butter butter I never bother
[153 - 157] clarifying my butter people say that it
[157 - 158] makes the sauce thinner but I've never
[158 - 160] found that to be the case and I actually
[160 - 163] kind of enjoy the flavor that the that
[163 - 165] the extra milk solids the sort of a
[165 - 169] fresh milkiness that comes from using
[169 - 172] whole milk whole butter is supposed to
[172 - 174] clarified butter I'll show you how you
[174 - 176] can clarify it if you wanted oh this is
[176 - 178] gonna be my tea i boiled some extra
[178 - 187] water for my tea
[189 - 189] so I'm gonna make this hollandaise the
[189 - 190] old-fashioned way it's kind of one of
[190 - 192] the very first things I learned how to
[192 - 194] make at a fancy restaurant I used to
[194 - 196] have to worked at a restaurant called
[196 - 197] number and I'm Park which is some up
[197 - 201] near the Statehouse and Boston up on and
[201 - 202] near the park
[202 - 205] OOP here's the buddy I'll clean that
[205 - 208] later um so now if I wanted to clear
[208 - 209] this but clarify this letter what I
[209 - 211] would do is I would scoop off the foamy
[211 - 213] stuff at the top and then as I poured it
[213 - 214] I would be careful not to get the layer
[214 - 216] of milk solids at the bottom and the
[216 - 217] stuff in the middle is the clarified
[217 - 219] butter that's the part you want to keep
[219 - 222] but I just use the whole thing and I
[222 - 224] will clean out that microwave after I
[224 - 227] promise I don't leave message for other people
[227 - 229] I don't leave message for other people so I used to work at this restaurant
[229 - 233] called number nine Park and as the new
[233 - 235] guy my job was to you know sometimes
[235 - 237] they we weren't open for breakfast but
[237 - 238] sometimes like the Senators and the
[238 - 241] politicians would have special breakfast
[241 - 243] meetings at the restaurant and so I was
[243 - 246] the guy who had to get there early to
[246 - 248] make breakfast oh and so I made a ton a
[248 - 250] hollandaise early on and I learned how
[250 - 252] to make it the very first time I learned
[252 - 253] how to make all I tried to make
[253 - 255] hollandaise I did it from a book where I
[255 - 256] didn't have any visual idea I don't
[256 - 258] think I've ever had real holidays in my
[258 - 259] life I'd only ever had that stuff from
[259 - 262] diners that was made with a powder so
[262 - 264] not real hollandaise and I never didn't
[264 - 265] really understand the concept or what it
[265 - 266] was supposed to look like or even what
[266 - 269] it was it tastes like at the end I'm
[269 - 270] gonna had a little bit sorry so I got
[270 - 272] the water here steamed underneath the
[272 - 274] underneath the pot if you're really good
[275 - 276] at this and you and you're paying real
[276 - 278] good attention you can you can do it
[278 - 280] directly over an open flame by going on
[280 - 282] and off the heat with the bowl and I
[282 - 283] don't really think it's necessary to do
[283 - 285] that almost you want to show off this is
[285 - 286] an immature Meyer lemon you can use a
[286 - 289] regular lemon but this is just what I
[289 - 294] had so the very first time I made
[294 - 298] holidays was from a book and I didn't
[298 - 299] know what's supposed to look like so I
[299 - 301] put eggs in a nonstick skillet I hadn't
[301 - 303] kind of over low heat and I was whisking
[303 - 304] them until they turned kind of into
[304 - 306] scrambled eggs and then I tried whisking
[306 - 309] in butter and I ended up with a sort of
[309 - 312] greasy lumpy scrambled egg thing really
[312 - 314] what you want to do is you want to whisk
[314 - 315] whisk whisk whisk whisk and you're gonna
[315 - 318] see the eggs are gonna start to thicken
[318 - 320] as the heat once they get to I think
[320 - 321] it's around like a hundred sixty-five
[321 - 323] degrees but you I never use a
[323 - 324] thermometer for this once they get to
[324 - 325] around there you're sort of out there
[325 - 327] maximum thickness and it seems like
[327 - 329] they're going to start to scramble
[329 - 330] that's when you start to start adding
[330 - 332] your butter I want to take it off the
[332 - 335] heat so I can flip these I've no idea
[335 - 336] these English jump in there girl work
[336 - 339] they're looking pretty good
[339 - 343] they're puffing nicely if you want a
[343 - 346] better experience follow Stella's actual
[346 - 349] recipe which calls for a mixture of
[349 - 356] whole wheat and regular flour and honey
[356 - 358] instead of agave nectar which is what I
[358 - 363] used as well as a full 12 hours for the
[363 - 370] second rise so the difference in texture
[370 - 373] between a hand whisked hollandaise and
[373 - 374] one that's made with an immersion
[374 - 376] blender it's not really that significant
[376 - 379] but a hand with hollandaise will have
[379 - 381] sort of a slight we'll have slightly
[381 - 383] more air incorporated into it so we'll
[383 - 386] have a slightly lighter texture you can
[386 - 388] see how nice and foamy this is starting
[388 - 390] to get and it's starting to thicken up a
[390 - 398] little bit higher on the heat here and
[398 - 400] now actually what I'm gonna do is I'm
[400 - 406] gonna start my egg poaching so I think I
[406 - 408] don't know where my strainer went I know
[408 - 409] I think my daughter was playing that
[409 - 411] outside I mentioned the other day here
[411 - 413] I'm gonna use this bowl so you don't
[413 - 415] have to strain your eggs but I find that
[415 - 418] straining your eggs really helps give
[418 - 422] them a nicer shape so eggs have hey let
[422 - 423] me break one out into a bowl and show
[437 - 437] so eggs have a sort of thicker part of
[437 - 439] the white and the looser part of the
[439 - 445] white and by draining them like this
[445 - 449] you see how that that extra loose weight
[449 - 451] is coming out that makes it so that you
[451 - 453] can subsequently get a much cleaner
[453 - 455] shape when you poach them that's through
[455 - 458] my real secret to perfect poached eggs I
[458 - 460] really really dislike that method where
[460 - 462] you put a piece of plastic wrap in a
[462 - 463] bowl and put the egg in it and then kind
[463 - 466] of put the egg on poach the egg in the
[466 - 468] plastic wrap because it ends up first of
[468 - 469] all it's nothing like poached eggs
[469 - 470] because the water doesn't actually come
[470 - 472] in touch with the eggs and then more
[472 - 474] importantly your egg looks like it's
[474 - 477] been wrapped in plastic because it has
[477 - 479] so I really just like that method you
[479 - 481] don't have to do this step either and
[481 - 483] also you know even if your egg is a
[483 - 484] little bit older so this like looks a
[484 - 486] little bit older a little more watery
[486 - 487] right white not quite holding a shape as
[487 - 489] well it'll still taste fine and it'll
[489 - 492] probably still poach just fine too so
[492 - 503] alright so I got a couple eggs there get
[503 - 510] a Canadian bacon off to the side
[510 - 513] Canadian bacon it's not really Canadian
[513 - 514] right everyone knows that but it is
[514 - 516] based on something called peameal bacon
[516 - 518] which is that which is a Canadian thing
[518 - 520] and it's made with pork loin that's been
[520 - 524] cured and coated in cornmeal just like
[524 - 526] these English muffins have in fact so
[526 - 529] that Canadian bacon is actually what is
[529 - 532] actually cornmeal free what they call
[532 - 534] peameal bacon salt the water you don't
[534 - 536] need to add vinegar anything to it the
[536 - 538] vinegar kind of helps it coagulate
[538 - 539] faster if you have a lot of that loose
[539 - 542] white but you don't need it if you do
[542 - 543] this sort of draining this draining
[543 - 547] trick here so little swirl just so the X
[547 - 551] stays separated and then in they go and
[551 - 553] you might get worried that they're going
[553 - 554] to stick together but you don't really
[554 - 555] have to worry about that too much
[555 - 556] and so you see oh now even though
[556 - 558] there's some loose white on that kind of
[558 - 560] older looking egg this swirl helps
[561 - 562] so we're going to let those sit for a
[563 - 565] second before we try moving them meanwhile I'm
[565 - 570] before we try moving them meanwhile I'm going to continue whisking my yolk
[570 - 573] mixture I really opened up whisk averse
[573 - 577] here there's a pretty high risk
[577 - 589] environment I wish every word so there's
[589 - 594] eggs here you see don't stick together
[594 - 596] eggs are eggs are kind I like to say
[596 - 597] they don't stick together in the same
[597 - 599] way that like if you put a bucket full
[599 - 601] of water balloons together they don't
[601 - 603] stick to each other when eggs have like
[603 - 605] a membrane around them so those loose
[605 - 608] whites might stick with the actual sack
[608 - 611] even there's an invisible sack it will
[611 - 614] it will not stick to itself to each
[614 - 616] other all right whisking whisking
[616 - 618] whisking skinning and you see how this
[618 - 620] is starting to get a little bit thick
[620 - 623] you can feel it the back of your finger
[623 - 626] it's warming up not quite hot yet but
[626 - 630] warming up so you'll notice that the
[630 - 632] texture starts changing years ago and I
[632 - 636] got it you got to be the change you wish
[636 - 643] to see all right so once it starts
[643 - 646] leaving these sort of big empty streaks
[646 - 647] at the bottom of the bowl and only
[647 - 648] slowly filling that's when you know
[648 - 649] you're starting to get ready to be able
[649 - 651] to add your butter so I got my butter
[651 - 657] here I'm just gonna slowly drizzle idiot
[657 - 662] it's all in the whisk this plain of
[662 - 663] course you can feel free to play with
[663 - 665] the ratio of butter two eggs if you like
[665 - 667] I had a chef I used to use six eggs per
[667 - 670] 1/2 pound of butter which is a lot but
[670 - 671] you know he's sort of considered
[671 - 673] hollandaise to be an egg sauce I
[673 - 675] consider it more to be you know egg
[675 - 676] sauce that's enriched with butter
[676 - 678] whereas I c'n is considered to be a
[678 - 680] butter sauce that's bound with eggs
[680 - 683] thickened with eggs you can also think
[683 - 684] of it kind of as a warm mayonnaise
[684 - 685] because that's essentially what it is
[685 - 688] it's the same emulsion egg with fat
[688 - 690] all right so you see our nice and fluffy
[690 - 693] and smooth it is now we're getting down
[694 - 695] to the part you see how here if you
[695 - 698] watch inside as it drips now you can see
[698 - 703] that layer of liquid water with milk
[703 - 704] solids at the bottom a lot of people
[704 - 705] stopped drizzling right here I just go
[705 - 707] right ahead and pour it all and doesn't
[707 - 713] hurt the sauce I never actually counted
[713 - 714] the number of with the fix to make
[714 - 716] hollandaise but that would be a
[716 - 720] calculated risk there we go we're gonna
[720 - 721] hold off the side and I think our eggs
[721 - 727] should be done went out and check yeah
[727 - 729] perfect the last thing we're gonna do is
[729 - 731] toaster there's the inside of one of
[731 - 735] those English muffins so just a couple
[735 - 739] minutes on those eggs completely loose
[739 - 744] yolk and gently set white there you go
[744 - 748] perfect poached eggs hollandaise does
[748 - 750] not reheat well it's difficult to reheat
[750 - 751] it it's difficult to store it so you
[751 - 753] kind of want to use it when you make it
[753 - 755] but if you do want to reheat it you can
[755 - 756] sort of leave it out at room temperature
[756 - 758] and then when it comes time to reheat it
[758 - 760] very gently reheat it while whisking
[760 - 761] over the double boiler again you might
[761 - 762] have to thin it out with a little bit of
[762 - 764] water and which one of these in those
[764 - 765] muffins are we gonna use let's try this
[765 - 770] guy let's see if these no completely
[770 - 772] misdirected and these muffins are gonna
[772 - 777] work does it look like English muffins a
[777 - 781] little floppy err
[785 - 785] sure I'll go with that I'll take that
[785 - 791] how you taste our hollandaise mmm super
[791 - 796] light nice amount of acid so you see
[796 - 799] that texture there how it's like it's
[799 - 802] almost like in fact it could be a little
[802 - 803] bit thicker but it's almost kind of
[803 - 810] frothy this stuff is excellent over
[810 - 813] asparagus it's excellent for dipping
[813 - 815] artichokes into if you make it instead
[815 - 816] of with lemon juice if you make a
[816 - 818] reduction out of white wine and white
[818 - 821] wine vinegar with a some tarragon stems
[821 - 823] and shallot in it you reduce it down to
[823 - 825] kind of a syrup and then you use that in
[825 - 826] place of lemon juice then you had
[826 - 827] chopped tarragon at the end that's what
[827 - 829] sauce bearnaise is which is great on
[829 - 833] steak you can also sort of add add other
[833 - 834] things to this you're gonna get rid with
[834 - 836] red wine for a red wine red wine so I
[836 - 839] own or a red wine bearnaise you can add
[839 - 841] herbs fie nerves are great in here I got
[841 - 843] some chives over there from the garden
[843 - 856] all right there we go beautiful
[858 - 858] so the only real secrets with
[858 - 860] hollandaise are you don't want to let it
[860 - 861] get too hot although if you're
[861 - 863] constantly whisking it it's really not
[863 - 865] going to break or curdle too much
[865 - 867] there's not very little risk of that so
[867 - 868] once it gets to the thickness that you
[868 - 870] want it you're gonna stop don't let it
[870 - 871] get too hot and you want to make sure
[871 - 873] that the eggs are thick enough before
[873 - 875] you start adding the butter those are
[875 - 877] the really only major pitfalls with
[877 - 879] hollandaise is also making it too far in
[879 - 881] advance so that it's difficult to hold
[881 - 883] but like I said you can always reheat it
[883 - 884] over a double boiler whisking very
[884 - 886] carefully add a little bit of liquid if
[886 - 889] you go ahead if it starts to thicken up
[889 - 894] too much so you see how it now it's like
[894 - 897] just about the right texture it you can
[897 - 898] get it around the bowl like this and it
[898 - 904] kind of very gently flows and ribbons
[906 - 906] that's the texture one you want a
[906 - 907] texture that's gonna sort of coat that
[907 - 923] egg get our Canadian baked in
[926 - 926] I'm taking a little cornmeal on these
[926 - 929] eggs alright um poached eggs by the way
[929 - 931] you can poach them like a day in advance
[931 - 932] or you know a few days in advance
[932 - 934] and what you do is eat them put them in
[934 - 937] cold water and store them in cold water
[937 - 939] in the fridge and then when you want to
[939 - 945] serve them you simply mm put them into
[945 - 953] warm water and reheat them then do a
[953 - 968] very rough chop on these chairs
[971 - 971] then I'm gonna save this holidays later
[971 - 972] for later for him
[972 - 974] I'm gonna save it for these artichokes
[974 - 979] here yeah match me to heaven okay so you
[979 - 985] see how light and airy this is and as it
[985 - 987] flows over the egg it coats it it
[987 - 989] doesn't run off in a watery mess it
[989 - 994] coats the eggs which is exactly what
[994 - 1011] you're looking for by the way I'm not
[1011 - 1013] always into bad puns but I figure this
[1013 - 1019] is a waste gun willing to take all right
[1019 - 1021] I'm gonna steal a bite before my wife
[1035 - 1035] here we go let's see how we did on those
[1056 - 1056] mmm light but rich I mean yeah handmade
[1056 - 1058] hollandaise is a really sort of unique
[1058 - 1060] thing you go chef
[1060 - 1063] sit good girl
[1063 - 1070] Oh a little bit of hollandaise here good
[1070 - 1085] girl Audrey breakfast tasty all right see you
[1085 - 1087] Audrey breakfast tasty all right see you later