3 Chefs Cook Eggs Benedict 3 Ways: Traditional, Modern, Experimental | Bon Appétit
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- Опубликовано: 17 май 2021
- We challenged three of our esteemed chefs - Chris Morocco, Melissa Miranda and Harold Villarosa -- to each make different versions of the same dish: eggs benedict. While each variant has to be similar in some ways (yolky, buttery, crispy, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try?
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When Harold started flinging the piping bag with the meringue... I fully realized what he meant by not giving a f*ck
Harold twirling the piping bag & meringue going everywhere had me dying😂
Yeah usually u are only supposed to do that with a one use piping bag where u cut the end off lmao
Chris: *hates all components of eggs Benedict, apparently*
BA: “all right. So Chris, you’re gonna cook the traditional recipe.”
Chris: *Gives fun academic cooking info*
Melissa: *Shares her passion for the culture of food*
Harold: "I don't give a f***"
Very scripted and cringey but hey, it's corporate cool guy stuff.
i wish it were the other way around tbh
Harold was literally giving life lessons and wisdom the whole time wym
@@DMark25 they aren’t sounding that scripted actually, which makes them sound a different kind of awkward.
Also Harold: staged @ Noma
I thought that the modern one is already very experimental. But the actual experimental eggsben was rocket science.
True, I don’t get what’s modern about it... it’s almost an insult to label it as simply modern.
@@TonyisToking insult?
In this context, 'experimental' generally means 'science and chemistry' and decomposition - the isolated egg white meringue made with a chemical emulsifier, the sous-vide of just the yolks, the bite-sized servings. 'Modern' just means not constrained to using traditional ingredients, cross-cultural fusion, and a bit healthier - gluten free rice flour cake, smoked fishcake instead of bacon, crispy fried egg instead of poached (not healthier, but who eats poached eggs these days?), oyster infused blender Hollandaise, micro greens instead of simple chives. She didn't do any 'chemistry' techniques, just unusual, more 'modern' ingredients.
Same
@@TonyisToking if you are really that easily insulted, you must be a lot of fun!
I'm glad this series is back, but I look forward to the chaos of all the chefs cooking in the same kitchen at the same time. Also feel it's lacking something when they can't taste each other's creations.
Yes it really may be something special when they all come together
Why aren't they working again together? Are the offices not open yet?
@@ahuman4433 New variants of Covid are still running amok, not enough people are vaccinated, and the CDC's backpedaling. The pandemic is still on, even if people don't want it to be.
I would have given a thumb up if they had tasted ech other's instead of there own
Completely agree.
Chris discovering an electric griddle is cracking me up
Yes especially because it is the only way my Dad will cook pancakes so it seems so normal to me
My roommates and I used one all the time in college. It was so nice for fixing breakfast for a bunch of people
When my dad was rooming with his friend it was literally all he used to cook all his food
I mean i don't blame him the only electric appliance i have in my apartment to cook with is a microwave everything else is gas(even my oven.) Baking in an elec. oven is too dry and i've never had my baked goods come out right in one it's always over done to some degree even though i'm watching it like a hawk.
I kinda feel if you paired up Harold and Brad, by the end it would just be a cussy, messy masterclass in "who gives a f***" cooking...
Then put someone OC in the mix like Andy just so we can see him go out of his mind 😂
@@sangredelangel yess!!!! this brings me back to when Brad and Andy did the thanksgiving episodes together 😂
Yes!!!! 🙏
And throw in some Matty Matheson
i need this in my life... that sounds so entertaining!
I understand why Chris would be tasked with the traditional take, but It'd be really cool to see him challenge himself with the Experimental!
i wish they had switched cus i love gastronomy science
Chris did experimental lasagna when they did this for lasagna
i love how they show them making mistakes and overcoming those obstacles
Yes
The range of emotions Chris goes through is so funny! He's excited...he gets intense, then decidedly hates every element...and then Tuh-duh! It's the best thing he ever tasted 🤣
Eveey artist has their process
Melissa is doing fun fusion. Harold is just a breath of fresh air. Chris is just pleasant. They are my fav chefs.
Simp
Melissa is judgmental and looking down on her colleagues. I don't like her. "Chris is so traditional", "Harold will have his difficulties"...What is that?
I've never seen Harold before... Where can I see more Harold!?!
@@TheNinnyfee have a nice, positive day!
@@johninh.b.6503 you can’t homerun unless you’re willing to step up to bat!
Keep swinging friend. One day I’m sure you’ll hit funny.
What a boss move to just drop that you've worked at NOMA
Was wondering when that would come up @20:50
I love how he casually mentions it
@@vihanjain6975 I was there in 2011 so it was harder then than now
He came to my high school for a class about catering and 3 years later Im watching him on Bon appétit lol
@@Cweets much love bro keep your head up
“I think I’m a good for for experimental because I give zero f***” gotta love this guy! 😂
I feel like Harold always throws a great little life lesson into his videos. I could watch him all day.
Harold's attitude is a refreshing contrast to everyone else 😂
And he is really kind compared to Melissa.
I love Harlod!! He is so raw and keeps it real. Great asset to Bon Appètit
I can't help but think about how cold the food must be when they finally eat it
Having everything ready at the same time is probably the biggest pain when preparing eggs benedict for multiple people, but if you time it right it works. I usually keep the bacon warm in the oven, the sauce stays warm in a thermos, the eggs can be stored in ice water when they're done and to reheat you just put all of them back in the heated water for just under a minute, then I time this with toasting the bread on the griddle to all finish at the same time. Then you can assemble everything at once!
This woman would burst out laughing telling you your dog died.
Any other Canadians confused by the "Canadian Bacon"? That's not even peameal bacon or back bacon. Why does it come in a sausage casing? That's a pork sausage!
Dont worry. Non Canadians are also confused by it
Yeah - that’s not (Canadian) Back Bacon. Maybe in other parts of it, but certainly not in Ontario.
Love all of these guys, but Harold...my goodness, he is simply wonderful. I would love a video of his journey!
I mean his journey on ending up on BA is a short one since he literally was brought on because they need more diversity hires and they needed more token BIPOC chefs to put in videos after BA's pandemic exposure.
Harold's chaotic energy is the best
7:24
Chris: "I made a way bigger deal of that, than it nedded to be."
Me: "No Chris, you didn't.... no, you didn't :)"
Wholeheartedly agreed lol
HAROLD!!! Great to see you in the big time. You should have your own show!! Cooking is all about a cumulation of everything and everyone you know, good job Harold! Do it brother! Thanks for sharing this, see you next time.
took me a little bit to start watching the new chefs but theyre personalities are absolutely incredible. good on BA for actually taking steps to correct what they have done wrong in the past. Chrissy, Harold , DeVonn, Melissa, Lana, Samantha, Susan, & whoever I'm missing have more than shown why they deserve to be on display. Keep on being amazing yall!
Why we loved Harold : said f*ck in just 3 seconds in his part of video
I love Chris he's so f***ing funny.
Ever since quarantine, his personality just bloomed and I love it
As a Canadian I find it offensive that HAM is called bacon. If you want a Canadian one (At least east coast) you should use Peamael Bacon :)
do you guys think chris used claire's recipe for english muffins lol
Yes, every time I heard "Pastry Chef" I thought Claire or Carla lol
My first thought with Melissa’s bibingka-tinapa version would be to use salted egg but I’m not mad with the simple crispy fried egg too! Major silog vibes (ifykyk)
Love this trio btw- Chris has always been a fave of mine and Mel and Harold just hring different yet refreshing vibes!
They all looked great. The ending was hilarious
Chris and 2 Filipino chefs in one video???? Oh we loooove to see it!!!!!
love this representation but it feels so forced and not genuine.... sigh :/
@@all4uuuu Because it is forced and not genuine lol the value of the test kitchen videos was the entertainment, funny that when you shoehorn in representation the value evaporates.
Feels forced??... Wtf. The whole point of this channel is to show you people. If you have a bunch of new people, are you supposed to hide them away until you suddenly realize that what you REALLY WANTED ALL ALONG WAS... "Harold"? Nah. You watch them and then you get to know them. And then hopefully you want to see more.
That's how RUclips works lol!
@@Cyrribrae Its not even about that.......all these people started coming in because bon appetit's lazy attempt to try to cover the real problem of underlying white supremacy in their workplace, it seems ingenuine because they never really talked about it publically and just went along like we wouldn't notice, THAT'S the problem....
@@besotoxicomusic okay and mind your business?
Melissa's dish felt more experimental than modern.
Not experimental it’s was actual modern in a way that’s it’s not a classic eggs benny... it’s rethought and incorporated another culture which is what makes it modern.. Harold’s was Uber experimental though
@@xxgo0kst3rxx we're all entitled to our options and I still feel it was more experimental than modern
I kept thinking the same thing! She just made it Philippino, not specifically "modern". Looks good though!
@@blabhblaja Filipino
What part of it felt experimental to you? The fish cake, the rice cake, etc are very tried and true elements of Filipino cuisine. It definitely modernizes the Benedict to incorporate those flavours, but there were basically no experimental techniques at all
Love Harold! hes so refreshing, he owns the fact that he's still learning a lot and curious about experimenting, makes him the perfect fit for this bit.
My longtime favourite Chris with my TWO New faves Melissa and Harold !! Yes!!
Not many can touch the Spoon King himself but yooo, Melissa and Harold are dope!
Just a whole video of Chris using the griddle for things he didn't expect
I fondly remember the good times of living in the Netherlands eating eggs benedict.
... Those were some great *Holland-days!*
As a Dutch i ask you to never come back
Great pun! Thanks.
@@luclarbi4739 😢
WOW THIS IS SO COOL to finally see great filipino chefs together not only on the BA channel but cooking with a LEGEND like Chris Morroco
I giggled when we he said let me bust out my flat top like harold lol
Love to see a Seattle-based chef on here! Benedicts with fish (most commonly smoked salmon or crab cakes) are def a classic PNW twist
Isn’t that just Eggs Royale?
@@lucindajane6433 Yes. With smoked salmon. With crab, it’s called Eggs Neptune.
We put a crab cake on it (or a fried soft shell) and call it Eggs Chesapeake. Or Eggs Benedict Chesapeake.
No it's a thing in NYC too especially if you go to Queens or any other densely populated Jewish part of NY.
mmmm with some puget sound clams to pop on the side
Whichever producer missed the chance at naming this video "Traditional, Modern and EGGSperimental" should hang their shame.
I lovw this format so much! And I think Harold is a very cool guy, and Melissa is lovely!
I love Harold so much but Melissa is a new favorite
Harold will always be a favorite! Love his attitude
She laughed at everything ngl
We pay with our clicks and views Chris! Totally here for homemade eng muffs!
So hope the turn this into a series! Love these three together!! X
bold move bringing this series back tbh when the pilot episode where they did carbonara was what arguably gave Sohla her reputation of being experimental and she's turned into her other shows
Sohla was so annoying. Im glad she is out
@@luciano53688 Understated comment for some reason. I am glad someone else agrees. Funny part is that she wanted equality and better representation amongst the staff and crew, yet when she got her big break she just moved on without a word.
@@emalinedickinson7492 can you explain more about her big break?
ARE WE ALL GOING TO FORGET THAT SOHLA WAS THE ONE WHO SCREWED OVER EVERYONE BY PLAYING THE RACE CARD?
ARE WE ALL GOING TO FORGET THAT SOHLA ONLY DID THIS STUNT BECAUSE SHE WANTED MORE MONEY??
Harold's out here giving out free game.
Store bought English muffin? What would Joshua weissman say? “Papa no kiss”
Her bracelets were making me nervous lol
The “fancy Canadian bacon” Chris uses is what you would get when you order/buy bacon in Australia. It’s called short cut bacon - rasher American bacon is cut off the end of this. The Aus version usually has a lot less fat than the one shown here though. You can also get this bacon with the rasher still attached but it’s not very common.
I like Harold lol he sounds straight Bronx lol. Love it. Nice addition BA
This has so much chaotic energy, I love it.
LOVE this series and love these three chefs!!! need to see more of them! 🙏
I have said this before but I need to again. I'm am probably the polar opposite of Morocco but I think I'd get along with him because of food passion. 😊 Here's to everyone out there making friends through food!
Do you smell everything before eating it too lol.
when Harold swung the piping bag LMAO
Today I learned that what we typically call just "ham" here is basically just the canadian bacon I've heard of in cooking videos before but thinner.
Also, I love Harold. The pronounciation of Flödebollar was a little uhh but that's very whatever, I love his process and motivational talks.
That is NOT Canadian bacon. Canadian bacon is specifically peameal bacon
@@drummeruptheirons Then I still don't really know what canadian bacon is rip
It wasn't until I met my American ex-husband that I realised what Americans call Canadian bacon is just plain ham. Cure a nice centre-cut pork loin in some brine and roll it in cornmeal, that's real Canadian bacon.
@@drummeruptheirons i was so confused when he was making it. I was expecting peameal
im in love with harold and i wanna be his housewife
i feel like melissa’s wasn’t really “modern”, it was more a fusion dish that is similar visually to an eggs benedict, but not in terms of flavour or even ingredients
I had so much fun just watching these three! I may have to try Melissa’s version!
Harold is the beast this channel needs. Hard carry for BA content!
Keep it up!
Him looking at his whip was the greatest
I don't know why every time I torture myself by watching all this on an empty stomach
I love this segment!!! Yahoo for Chris, Melissa, and Harold. 😊😊😊
31:42
Melissa's Eggs Benedict is just... OH MY GOD!
That's so visually pleasing ❤️
The components are rustic but she was able to plate it so elegantly elevated.
It's my three favorite BA chefs in one video !!!
OMG that opening.... ".... is like walking over to a piano and playing a minor key" LOLOL. i love chris.
Chris, you're the only person in the world I shortlist as one of my favorite people without having actually met you. Just sayin'.
A quantidade de conhecimento culinário desse vídeo é sensacional!
Por favor continuem fazendo mais nesse estilo :)
Gotta give Harold credit for the Presto. He was the first that I've seen use the griddle as a stove.
Kept having mini panic attacks at 17:15 when Melissa’s bracelet came uncomfortably close to the food as she was mixing
I absolutely love Chris
I like Chris. I think I can listen to him explaining stuff all day. He gives off this sophisticated vibe with a sprinkle of occasional playfulness, which is perfect.
BA is sure a shadow of its former self
Last time I saw this it had Carla and Sohla making carbonara
Daily reminder Sohla intentionally sabotaged BA.
@@whatzittoya4639 okay i’m confused. what happened?
She wasn't paid for her appearance on BA videos unlike the other chefs iirc. There's also something about difference in pay between white chefs and non-white chefs, which is why most of their old chefs left BA.
Chris on his dough: This is a f**king mess. I love it.
I love the creativity of this channel!
great series, keep them coming!
The infomercial at the end was a treat 😂
the way melissa laughs warms my heart
I like her energy and loud bright laugh too. She seems a nice person. She will find her on-camera persona/personality eventually, but so far, she has been excellent
Loved all 3 styles!!!
All three of the renditions looked amazing. 😋
Love this format.
I just love these three chefs. Period.
"Nobodys paying to see any of it"......does my youtube premium not count? >..
Chef Harold gives me life 😂😂😂
Loved this episode and these 3 chefs together :)
This video is so beautiful, so 'televisual', it feel like the visuals went 🍌
i will watch anything and EVERYTHING that Harold is in.
As a Canadian idk wtf that bacon was Chris was using
It’s Back Bacon to y’all.
This is a great episode! I think those homemade english muffins were a little under appreciated those look incredible!
Canadian here for a short PSA: we use the term Canadian bacon for PEAMEAL bacon. What they used was ham...
IMHO real Canadian bacon (peameal) is the superior option for eggs benedict vs ham.
Oh man! I do love me some Harold Villarosa it is always a treat to see him! :3
The editing at the end was brilliant!
Addicted to these. Took a while to get used to the new cast, but they are incredible too.
I like the Canadian bacon for bennies because it's self flipping. You can hear it spit and hiss when it's on the griddle next to the fancy bacon Chris uses. Sometimes it hisses so violently it flips itself. Beautiful.
I'm with Chris homemade English muffins are so worth it they are so delicious... if you don't think there worth it than you haven't had a good homemade English muffin. Just my opinion but omg are they amazing fresh.
The best eggs Benedict that I’ve ever had substituted a crunchy potato hash brown patty for the English muffin.
Those 'Canadian bacon' rounds are as Canadian as Panda Express is Chinese! Peameal or bust!
Never thought in a million years that I'd hear Chris say "bibingka" but here we are. 😆 Also Melissa's dish is the bomb! 🤤 So proud of her & Harold. Excellent additions to BA.
@Olaf Sigurson a lot of people fry eggs that way in asian countries; thailand and philippines to name a few. obviously still depends on personal preference though.
@Olaf Sigurson it’s literally called a crispy fried egg
@Olaf Sigurson don't knock it 'til you've tried it. regardless, it doesn't cost a penny to at least have some sort of human decency. have a good day.
@Olaf Sigurson Fried eggs in that style are fantastic. Give them a try sometime. The contrast of the velvety yolk with the crispy edges and bottom make a more interesting experience than soft, uniform fried egg.
The infomercial at the end had me cracking up. Love everything about Chris
This lady legit using "garlic salt" rather than "garlic" and "salt" on Bon Appetit. Shows how you sometimes put some of these other cooks with their fancy ingredients and precise measurements on a pedestal.