Almost a tv show at this point. The transistions, callbacks, nicknames, commercials, snail mascot...I hope he knows how hard he is succeeding at this little dream of his.
Eggs Benedict is such a weirdly special dish for me. My family used to go to this restaurant that did a brunch buffet, and my aunt would always get a small Eggs Benedict. She was, in my 7-year-old mind, the most glamorous woman in the world, so I copied everything she did. The two of us sitting next to each other with our “fancy eggs” is like a core memory for me. I’ll have to try making them myself!
How wonderful! A really special dish for me too - but for a very different reason. I was going through a really dark time, and signed up for an online group of personal discovery and empowerment in hopes it would make a difference (it did) - and one of the first personal "assignments" was to begin a day in a radically new way. I decided to get up much earlier than needed before work and go to a restaurant on my own and order something I'd never had before. It was this thing called Eggs Benedict. Definitely an amazing start to a journey upward.
Both you and OP have such an amazing story! OP I hope you learn to make this in honor of your aunt! @@stillhuntre55 your story reminds me of a RU-vid channel where a guy who was afraid of rejection made himself do something outrageous every day for...a year or whatever. Things like "ask a perfect stranger for $20, or ask a stranger if you can plant a rose bish on their yard. He got plenty of "shove offs" but a surprising number of people who said "yes" even to some crazy shit. It was an awesome experiment.
@@AlistairGale TL; DR: An inaccurate recipe in a cookbook isn’t always the fault of the cook or chef. Sometimes the problem is bad editing. Ultimately, the author is going to be judged by how well or how poorly a recipe turns out, so it’s incumbent upon them to choose a publisher with a quality control process to tests the recipes and good editors that work with them to ensure the recipes are easy to understand and duplicate. ⬇️👇🏾 Ramble about the blog/movie, _Julie and Julia_ and trivia about Julia Child’s work during WWII and her connection to ________ (?)👇🏾 ⬇️ I remember when Julie, creator of the blog, turned Internet sensation, turned movie, _Julie and Julia_ found out Julia Child didn’t appreciate how Julie's failed attempts - caused by her bumbling her way through the recipes - reflected badly upon something she and her editor put a great deal of time and effort into making accessible to the average home cook. Julia was a perfectionist who worked hard on her book and paid meticulous attention to detail. Julie wrote the blog as a kind of therapy during a turbulent time in her life. For Julia, the destination/final product was the point but for Julie, getting through a recipe, one at a time, was her goal; the journey was her therapy. If you didn’t know, Julia Child was an OG BAMF 😂. She was a part of a group that solved problems for the military during WWII. She always said the shark repellent they created to coat the soldiers' equipment and uniforms was her first recipe. The department, the Office of Strategic Services, or OSS, served the Joint Chiefs of Staff, so they served all branches of the military. The group worked in espionage and was considered the precursor to the CIA. Julia met her husband in France when he was there to design war rooms for the military. It’s amazing to consider her husband suggested she take cooking classes as a hobby to keep her from being bored. It’s crazy that she introduced the US to routinely cooking French cuisine at home, not just for special occasions and simultaneously, single handedly, elevated the quality of American home cooking. She became a world famous icon because of what she did in her downtime from her real job. 😂 They were a truly amazing couple whose remarkable work during the war is almost overshadowed by their love story.
I used to laugh at him until I started to do some more serious recipes from Julia Child's cookbook. Yesterday I made the wrong pastry for a tart from not understanding the instructions and I immediately thought of this channel 😅
The amount of high-end restaurants that use instant mash as a thickener for soups and such would probably surprise you. I work at a wholesaler, we've sold it to places with Michelin stars.
A small pointer: the best way to split an english muffin is with a fork. It really shows off the inside crumb. That being said, this egg benny is one of the best homemade bennies I've seen! You should be well proud of yourself.
I have followed and subscriber since the beginning of your channel but I don't leave comments. I have laughed with you. And cry for you but you have come so far and taught yourself how to cook and. Your knife skills have become like an extension of your hand because a few times in the beginning I was pretty sure the sirens were going for you lol I'm just good ole southern cook and I usually stay in that game of cooking. Just wants to tell you that I'm proud of you and your not gonna quit attitude ...thanks for all you do!!! Susan
Eggs Benedict is my all time fav breakfast and I make it a couple times a year for special occasions, but I've never made the Muffins from scratch WOW! I'll have to try that. Over my 2 decades of making it, my protip for the hollandaise is always double boiler, and make it first and put it in a THERMOS! That way it doesn't split, stays warm, and the other parts don't get cold while you make it. You nailed this, tho!!!
Thermos trick is how I do this in in my restaurant to keep my hollandaise over the breakfast service. Well a coffee carafe pilfered from the front of the house, lol.
@tiffanystrand4423 I guess no one else in your family cooks? Or have you never expressed your desire? I feel badly for you. Everybody in our house cooks. Taught the kids from a very early age. They actually are nostalgic for the times of cooking with dad.
I’ve noticed this working from old recipe books too, from different countries, different cuisines, different languages and I’ve had that same problem of “I’m using all the same stuff, why aren’t my results the same?!” and I’ve come to a conclusion that all packaged products are processed differently than what they were in the years the cooking book was published. So the yeast, the instant mashed potatoes, even potentially the flour or baking powder we’re using - just has diff results simply because the processing and manufacturing of these products have changed. Where we may needed 10g of yeast before, perhaps 7g can do now, etc.
I think the dough should be more liquid like thick but pourable pancake batter. If you have ever seen a recipe called Batter Bread, it should look like that. Batter Bread is cool, too.
I am so glad that you have this book! My mom got it when the show was on PBS, and we discovered some recipes in there that have become steadfast favorites. The butterflied leg of lamb is something that I’ve become famous for making, but it’s Julia’s recipe. Rosie’s potato salad is one of the best potato salad recipes I’ve ever eaten. Because of this book and the show, my mom bought her first Cuisinart and as soon as my sister and I moved out, we also got copies of the book and Cuisinarts and off we went. I hope you enjoy cooking from it as much as we did.
I loved Saturday morning cooking shows on Public Television in the 80's. Funny how an eight year old kid would watch and record on VHS Julia Child and Martin Yan and Frugal Gourmet and the Microwave Master. One of the episodes of Julia that I remember was how to save a broken hollandaise sauce. She talked about adding your optional ingredients to the sauce itself in order to basically change it to a new sauce, no apologies. Or whisk in more butter. That was always her go to move.
I had a fantasy of making eggs benedict for Mother's Day family lunch of 7. I practiced earlier in the week first, thank goodness. Multiple tries and 14 eggs later I decided it was a wise decision to choose a different lunch menu. When I get over my trauma I'll give this recipe a try!
I felt your pain over the english muffin, but your 2nd attempt was glorious! I was super impressed when you cut one of them open and it was incredibly chocked with the nooks and crannys that you expect was terrific! The final product was a triumph! Thanks for sharing, can't wait for your next effort!
Eggs Benedict is a dish my daughter and I love to make together and we loved this video. We do use store bought English muffins, but it's still delicious as you said, and we also serve with asparagus. Also? Hollandaise sauce! MORE is more!! So delicious, especially with a little Dijon and cayenne pepper mixed in. Thanks for the egg trick! I'll definitely give that a go the next time we do brunch or just feel like having breakfast for dinner. Great video!!
something like a month ago i caught a b&w episode of Julia poaching eggs, she did cook the whole egg for 10 sec but did not prick the egg, she did poach the eggs with vinegar but did now swirl the water for 3 min, and i made them several times since and they came out better than i have ever tried them and it was stress-free, i found that she does have several convenient tips for us all
Actually if you have a small strainer use that to get rid of the very thin white then drop intto the vinigared swirling water.. the vinigar and swirling is pretty standard
@@harvestmoon_autumnsky the whilepool isn't for shape - it's to stop the egg sticking/settling to the bottom. If your pot is bigenough, it's not necessary.
My favorite is eggs Blackstone - no ham, big slice of tomato instead, and bacon crumbled on top of the hollandaise. If you like cooked tomatoes it's amaaaaazing!!
BENNY is my death-bed dish since I’m 10 & my mom made me the first time. There’s nothing more magical than this simple dish. YOLKS RUNNING off the plate, please! 🤘🙏
My family make a lot of muffins, crumpets from scratch. My friend makes this, but she does her sauce in a blender. However, I have never tried Eggs Benedict. I love your channel, you go all out, where I would take so many short cuts. Your presentation is fantastic.
It’s probably already been recommended, but you can make your hollandaise sauce first if you store it in an insulated tumbler. It will stay warm without splitting for a few hours. Make sure to use a good quality insulated container with an air tight lid; a well made, insulated tumbler can hold the temperature of food or drinks steady for several hours.
It's looked absolutely perfect! I envied you each bite. Thank you for showing me hollandaise sauce isn't absolutely impossible to make - it's not uncomplicated but I honestly thought it was way more complicated than you presented - it appears at least doable.
Jamie, I was one of your vrry first subscribers way back when, you should be so proud if yourself. Your confidence and "expertise" has grown beyond. Now with close to half a million subs, you should be very proud if yourself. Bravo👏👏👏🤙✌️👍🙏
I'll have to try the pin prick and 10 second boil tip for the eggs before cracking the shells. I'll also up the vinegar in the water to improve coagulation of the egg whites. Thanks for doing all this!
The way you had to cook the eggs, then cool them, then heat them up again made me fear the worst- that they’d be hard or dry but they were spectacularly runny. Pure perfection!
I absolutely love Eggs Benedict. I appreciate the way you broke down your troubles with the English muffin batter. I may try to make them one day and will refer to your video when I do. Your videos keep getting better and better! You are truly inspiring me to try new recipes!
Blue land seems like a great sponsor and couldn’t come at a better time! I’m in the process of removing single use plastics from my life and have already replaced a bunch but laundry and dish pods are a great one!!
It really is remarkable how far you’ve come. That was a perfect dish. If you’re going to keep making hollandaise over direct heat (something not a lot of pros do) ask Made In for their 2 qt saucier. It’s a beautiful piece of kit.
That vinegar water trick for poached eggs works better if you crack the eggs into cold water vinegar baths and then transfer over. No spinning is required. (Or just plop them on a siv to break off all the outer egg white)
I can honestly say, once you make your own English muffins, store bought are never the same again. I'd recommend the overnight no-knead English muffins from Gemma Stafford @ Bigger Bolder Baking (so simple to make and the dough is much easier to handle). Make a double batch, freeze and toast (in an electric toaster😮) and enjoy all week!
Eggs Benedict is a favorite of mine. I have a favorite diner that does it well. Since my kids know how much I love the dish-and they are grown-it has become a new tradition to make it for me at home on Christmas morning paired with a coffee-infused toasted porter.
my favorite dish on the Royal Caribbean Cruises I took, was the Buffet Egg's Benedict hot trays...Hollandaise sauce parked nearby and fresh baked English muffins...epic yummies
Whenever I hard/soft boil an egg, I always poke a hole in the wider end of the shell with a thumbtack, and use a lot of vinegar in the water - I don’t know the science behind it but I swear it makes them so much easier to peel!
Love this video! Please do more recipes from White Heat. Pigeon, sea bass, sweetbreads starter and the terrine of leek and lobster would be lovely. Thanks in advance!
Baking is a thing best left to specialists, in my kitchen. Making these muffins shows real commitment. I think a push pin with the plastic handle is the best tool to poke a hole in the egg.
After watching so many Julia child videos, by her and other people, I have come to the conclusion that Julia simply liked the complexity. Cuz there are simpler ways of making eggs benedict 😂 But you can deffo learn all kinds of tricks and unusual methods of cooking, if that's your jam. Bravo to you Jamie!
Ok y’all. That brand of instant potatoes is actually astonishingly good just as mashed potatoes. I bought some for a buck at the dollar store on a whim and I was blown away at how good they are. I will always have some on hand from now on. And Jaime, you’ve inspired me to finally attempt making some English muffins. This was another smash hit vid and I’m here for them all. ❤
I make a hollandaise with an immersion blender. He poached eggs in a shallow fry pan of water and Canadian bacon instead of ham. Easy fast breakfast easy enough for a slow morning. Yummy
