I made Julia Child’s Eggs Benedict entirely from scratch… and it ROCKED
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- Опубликовано: 27 май 2024
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Julia Child's Egg Benedict is pretty epic... but you gotta make it from scratch, all of it, including the english muffins. But if you don't want to make the muffins, that's ok too - Julia isn't a muffin snob, no am I! This recipe is in her cookbook Julia Child & Company.
00:00 The Brief
02:18 English Muffin Sob Story
03:50 Quick Cleaning Break
04:56 English Muffin Recipe
10:38 Poachin' Eggs
12:57 it's HAMmer time! (the toppings)
15:04 Hollandaise Sauce
16:49 Assembly
17:47 Order Up!
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Ingredients:
English Muffins (for 10 to 12)
1 tb active dry yeast dissolve in 1/4 cup tepid water
2 tb instant mashed potatoes softened in 1/2 cup boiling water (or 1/4 cup grated raw potato simmered until tender in 1 cup water)
1/2 milk or water (this was the confusing part that I had to figure out by trial and error. I ended up going with milk in the end...hours later :( )
2 1/2 cups all purpose flour
AFTER first rise (hour and half later): 1 1/2 tsp salt dissolved in 3 tb tepid water
Note: when cooking, make sure the internal temperature is 200 degrees °F!
I used 3 inch english muffin rings (bought off Amazon for cheap)
Eggs Benedict:
toasted and buttered english muffins
2 poached eggs per person!
rounds of boiled ham, lightly sauteéd in ham (The Canadian in me wants to add Canadian back bacon instead)
optional (mandatory) topping:
- hard boiled egg, 3 tb chopped parsley and 2 tb minced cooked ham and salt and pepper
Light hollandaise sauce:
(for about 1 1/2 cups ... I halved this!)
3 tb fresh lemon juice in 3 tb water in small saucepan
1/2 tsp salt (supposed to be added into the lemon juice & water after simmer, but I forgot)
1 whole egg and 2 yolks in a smallish sauce pan
6 to 8 oz (180 to 225 grams) of bubbling hot butter in small sauce pan
salt, pepper and more lemon juice 
Развлечения
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!
❤️
That's so sweet!
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.
Oh I love this story so much! 🩵🩵🩵
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 RUclips 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.
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.
Agreed!! He should be on the food network!!
agreed! we love you, jamie!
@@chelsimadonna I can only like this comment once, but in my mind It has a thousand likes.
It reminds me of how good Bon Appetits YT show used to be, until… well it wasn’t lol
That was legitimately one of the prettiest Benny's I've ever seen, you really popped off with this one!
The Silver Fox Leap is the funniest thing ever!! I wait for it every video.
Omg a classic jamie and julia we are SO back
Jamie's battle with cookbook recipes are half of his problem and half of the reason I choose to watch!
The people that write cook-books have been winging it their whole life, don’t expect accuracy!
@@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 😅
A good poached egg is a thing of beauty.
Amen…!
See... Jamie said he didn't know why he waited foe this one, but we all know. He needed to get a handle on poached eggs, firat.
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 received an English muffin opener for Christmas last year after decades of opening them with a fork.
@@xelamercedes how is it? Does it nook? Does it cranny???
@@rowkingsbury945 Perfectly.
Not a small point...this is the most important comment!
My hobby is baking bread and your English muffins were gorgeous, the whole dish was gorgeous!
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.
I use it .... sparingly. It can alter the taste. But it works!!!!
Also it’s one hell of an effective yeast booster. We use it for our sourdough and it makes it so much easier.
I assume you could also use potatoe starch as well.
@@diamondflaw really? I struggle keeping my sourdough starter active. Going to try this.
I use the instant potato flakes in bread. They’re also a great gluten free thickener.
When it comes to Hollandaise Sauce, more is more. Always.
I always order the Hollandaise on the side. When it's bad, it's bad. When it's good and tangy, it's all GONE! And, yum!
I strongly support this.
I had the same thought. Definitely an exception to the rule, worst case it runs off the side and you don't eat it.
You beat me to it. This is my sentiment. Hollandaise means more is more.
If more is more, as in double, then quadruple is a no-brainer (and no, I am not kidding)! 🥚🧈🍋🥚🧈🍋🥚🧈🍋🥚🧈🍋
I know that a well worn cookbook means good things inside!!!
That has to be your finest moment of plating. It looked amazing with just the right amount of the topping ... Bon Appétit indeed...
Something about these videos is always so comforting, despite the chaos. It feels like coming home for a minute.
Yummy! Wish someone made this for my Mothers Day brunch😍
Me, too! I’ve always wanted breakfast for MD and it’s never happened! 😂😢😂
@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.
Hahahaha! Me too. Highly unlikely I'll ever attempt this dish on my own but it's one of my favorite breakfast meals, always prepared by someone else.
I made this for my mum last sunday, just fried brown bread though, with baby spinach, crispy bacon and fried tomatoes topped off with some avocado 🤩
Look at you using all that knowledge to navigate this recipe! Proud of you dude
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!!!
Yo a thermos is smart! Totally gonna try that next time
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.
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.
Now you too can name your cuisinarts “whiz kids” like Jamie. 😁. Love your Julia story! Thanks for sharing!
Bravo, Jamie, for a job well done. I once considered making English muffins from scratch. You have disuaded me. I thank you for that. 😅
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.
A homemade English muffin is another level. I've been making them for myself and they are so much work and I don't care because they are that good.
Jamie, that was one of the most enticing meals I've ever seen! THE PICTURE belongs in a cookbook! YAY!😊 GREAT JOB
I have adored Julia Child since the 1960's. Thank you so much for what you do here on your channel!
And yes, the Eggs Benedict look delightful!
Lisa
Making hollandaise directly on the heat instead of using a bain marie!? Brave. Well done.
That is easily the most attractive Eggs Benedict I’ve ever seen. I would gladly order those anywhere if I knew they were what I was going to get.
I'm sure Ingrid and Steve will appreciate their thoughtful gift ending up in the used book bin...
To complain about a book getting thrifted 50 years later is so weird to me. It's been 50 years. Nan and who else probably died anyways
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
Perfection! The picture of the end result and then when you broke the egg and the egg yolk ran perfectly… wow!
Off topic, I just want to say you are very entertaining and great editing/humour thank you👍👍
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! 🤘🙏
Absolutely! Especially if you have a biscuit/toast/hash browns to soak up every bit of that yummy yolk!
🤘🤘
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!
Can we mention that Nan and Jess thrifted their gift from Ingrid and Steve.
HAHA! Nan & Jess had no time for that nonsense!
and as a used book dealer, I am SO happy folks do!
@@ThePjl110 But was it a 1st? Heh.
If it was acquired around the time it first came out, Nan and Jess might not need it anymore.
@@defaultuser1447 So true! :-)
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
I just watched a Carla Lalli Music episode (former BA food tv personality) and she vows that the whirlpool technique is absolutely not necessary.
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.
Watching this after kicking my ass cooking through poaching hundreds of eggs for Mother’s Day brunch was so relaxing. Thank you.
Your Eggs Benedict was the BEST presentation I’ve seen. The eggs poached to perfection, the muffins done wonderfully. Wow and wow! A TEN. 🏅
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!!
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.
You say "insulated tumbler".. in my we call them a "Thermos" ... that might even be the brand name. But it is 100% the way to go!
Honestly I had no idea English muffins could be made at home. Brain exploded!
You should watch Claire Shafitz cooking them on a griddle outside over flames it’s perfection.
By far the prettiest plating I've seen. Not saying that others were bad...but this is head and shoulders above.
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!
Yay! LOVE eggs Benny! You're the Best man! 🫡🫡🫡🔥🔥🔥🔥.
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!!
I have got to try eggs benedict some day.
If you do, make sure the hollandaise is HOMEMADE! If not, don’t order it…
Yep, gotta find a place that makes it well from scratch or figure out how to make it yourself, either way it's SCRUMPTIOUS when it's right!
You must try it,, it’s incomparable if done correctly.
Not only do I make the muffins, I raise, butcher and cure the ham.
Say hello to my large hogs.
lol
Great job. It's my favorite...you made me drool.
The company Demeter makes a perfume that is the smell of old books. It is very accurate and very satisfying
I love eggs Benedict.
A hollandaise is so much more pleasant on tummy than a sausage gravy..even better is a Bearnaise.
Oh YUM.
The 'From Julia Child' fake out was absolutely hilarious
100k left till jamie reaches 500k subscribers! man i was here when jamie celebrated his first 100k subscribers. look how far we have come haha
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!
My favorite!!! And Thomas makes the best English muffins… a few minutes in the toaster!
I think Jamie does.
Yes. Thomas’ are the only ones worth eating.
Thomas brand uses wood fiber in their English muffins. No thanks.
@@jenbumann3389that's pretty common in mass produced baked goods in the US apparently.
God how I love eggs benedict. It's been ages since I've made these. Oh - you've got to have some champagne, mimosas, or bloody mary's to accompany!
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, if you asked what my favorite breakfast dish is, is number 1…forever. Hands down. Great, great video.
Have never been happier to be so early to a RUclips video! Love from New Zealand your videos have inspired me to try so many different recipes ❤
Kia ora kiwi 👋
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.
Wow, Jamie. You killed that dish.😍 This is my favorite breakfast choice everywhere I go. It looked amazing.😋😋
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.
I just found out Julia is buried underwater at Neptune Memorial Reef. Her final marker says “ Fat gives things flavor”
Also, “She worked as a research assistant, developed shark repellent, and served as Chief of the OSS Registry. Her and her colleagues set about creating a shark repellent to coat explosives and pilots' life preservers. The Section team tried multiple solutions before eventually finding a recipe that worked-a recipe that Child later jokingly referred to as the “first recipe” in her cooking career”
Well, home made everything - can't beat it. I admit, as a veggie myself, that looked excellent. I was drooling over the hollandaise
It's got me looking at plant-based ham slices.
Eggs Florentine have spinach instead of the ham, and, as long as you virtually stamp on the spinach to get all the water out, they are delicious.
Beautiful! Eggs Benedict are the perfect food and these ones looked beautiful. The editing was a hoot too.
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👏👏👏🤙✌️👍🙏
Renee!! I remember! What a ride it’s been since the beginning. Thank you for still watching me!! :)
I lost it when you put Parsley Boy on the screen!
Those english muffins were truly BEAUTIFUL!
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!
I don't know about the vinegar but the hole makes the membrane loosen up.
I always poke a hole.
Eggs Benedict and all of its different variations is hands down my favorite! I would love to try this! 💕
LOVE me some eggs benny. How good a place can make them more or less determines if I ever go back again.
That and mashed potatoes,, both are great judges of a restaurants,, not quality,, but ability?
Oh yea, they look GREAT!
mmmm that yolk reveal was magical. Looks amazing man. Great work!
That book was born the year I was! 😁 Also, fun story, one time my dad entered a muffin banking contact and he made English Muffins because he found the idea amusing.
One of my favorite Eggs Benedict was some 15 years ago, in Chicago. The base was a crab cake, not a muffin. We had it three breakfasts. SO good!!!
Now you are all set up to make crumpets. I adore crumpets!
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!!
You could make a fortune by opening a homemade English Muffin shop. Those are the best I've ever seen. Well done you!
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
Can you tell me how to make the hollandaise sauce with the immersion blender?
That’s the best looking English muffin/poached egg combo ever! Hollandaise sauce is super easy in the blender, too. Great job!
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.
Going out on a limb and saying this will make your top 10 list for 2024. Love your show and impressed with the things you try to make. Go Jamie.
Delightful!! Truly like to see you putting your knowledge and skills to work. You're a hero for using all the separate contains and pots! Well done
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!
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. ❤
Loved this episode!!! Pure edible art!!! ❤. My only ask is push up your sleeves. Cuffs do close to the food makes me worry. Also love your hair!!
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)
Happy Sunday! 🎉🎉
How to tell the freshest eggs: look on the printed numbers on the end of the carton before purchasing. The NUMBER of DAYS since laying/packing is posted like this: 140 - this means that the eggs will have been laid on 20 May. (Jan has 31 days, Feb - 28, Mar - 31, Apr - 30, May - 20 (today's date) [ or 31 + 28 + 31 + 30 + 20 = 140] . Continue to add together the number of days in each passed month to find out the closest number to the day you are purchasing eggs: the numbers will always be between 01 and 365, matching the number of elapsed days in any given year..
Yes!! I've been waiting for this recipe for a long time, bro!! Thank you 🙏
This looks ‘’something else!’’ So obvious when you’re happy with your dish!
This might be Jamie's prettiest plating ever.
Been waiting for the new episode as I’ve binged EVERYTHING and I’m up to date
I prefer crumpets to English Muffins and Canadian Bacon to ham.
you do know this sounds snobbish?... unless it's a joke, in which case I compliment you on your subtlety.
@@partituravid Clearly you’re reading in, or looking for offense.
My personal preference is Eggs Florentine. Not crazy about ham... Though perhaps I could experiment with regular bacon?
@@tanikokishimoto1604 I like them both!! How about using smoked salmon, instead of ham??
Hey, Jamie, I remember your first Eggs Benedict in your kitchen in Canada - you have come a long way since then. Congratulations!!
Great video again Jamie ❤
You need to get, and work through, my favourite (and held together by rubber bands) cookbook: “Classic Indian Cooking” by Julie Sahni. THE BEST!!!!!!
I LOVE eggs Benedict. It’s one of those foods i never make at home cuz i always get it when i go out for brunch
Bravo, Jamie. That is rock star level Eggs Benedict!
Another masterpiece, Jamie !! Congratulations !
I think Julia would be flattered by and proud of you❣️
Eggs Benny is my favourite food groupings. So much deliciousness on one plate. It’s called something different but similar with smoked salmon instead of ham. Yes!
I love eggs Benedict’s and your finally shot made me drool. Great job Jamie!!
So happy. Great job.
You nailed that dish so well and the hollandaise - you made it look so easy!
This is the sort of comfort video that I absolutely adore. Definitely another subscriber, man