THE BEST EGGS BENEDICT (WITH PRESSURE COOKER PULLED PORK!) SAM THE COOKING GUY
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- Опубликовано: 24 июл 2024
- The first 1000 people to use this link will get a free trial of Skillshare Premium Membership: skl.sh/samthecookingguy01211
Easily the best Eggs Benedict that I've ever made. Pressure cooker pulled pork, an easy homemade (and handmade) hollandaise and you're GOLDEN.
00:00 Intro
00:47 Making a rub
1:18 Trimming & cutting the pork
2:45 Seasoning pork
3:22 Searing pork
4:30 Adding ingredients to pressure cooker
5:37 Cooking instructions
6:02 Blackening a chile
7:00 Making pickled onions
10:15 Making hollandaise sauce
13:54 Skillshare Ad
14:42 Handling the chile
16:32 Hollandaise continued
17:50 Poaching an egg
20:29 Pork reveal
21:56 Building
24:15 First Bite
25:52 Outro
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🔴 INGREDIENTS:
➔ Boneless Pork Shoulder
➔ Avocado Oil
➔ Bun
⭕ FOR THE MEAT...
➔ Garlic
➔ Beef Broth
➔ Beer
➔ Apple Cider Vinegar
➔ Soy Sauce
⭕ FOR THE RUB...
➔ Chipotle Chili Powder
➔ Oregano
➔ Onion Powder
➔ Garlic Powder
➔ Smoked Paprika
➔ Salt
➔ Pepper
⭕ FOR THE PICKLED ONION...
➔ Red Onion
➔ Sugar
➔ Salt
➔ Peppercorns
➔ Apple Cider Vinegar
⭕ FOR THE HOLLANDAISE...
➔ Egg Yolks
➔ Lemon Juice
➔ Butter
➔ Salt
➔ Pepper
➔ Anaheim Green Chile
➔ Chipotle Chili Powder
⭕ FOR THE POACHED EGG...
➔ Vinegar
➔ Egg
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ 
Развлечения
Whenever I eat eggs benedict it reminds me of the time I lived in the Netherlands...
Those were my Holland days...
@Cook Avec Dan bada boom
BOOOOOOOOOO!!!
Sam seems like he would be the greatest next-door neighbor there ever was.
Not if your dog was "ASTRO!"
@@cmclaughlin5339 lmao
Ned Flanders
I’d keep Astro in, damn, not that big of a deal. Especially if we worked out a tasting, lol
He making us all the greatest neighbors
Wow! What a great tip on making the eggs ahead of time! That’s going into MY cooking arsenal. Thanks Sam
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I love it when Sam goes into full on teaching mode. Some episodes rely on having seen other episodes to shown what we need to do. This one was pure STCG like when I first found him.
Sam: "No short cuts today"
Also Sam: Makes pulled pork in a pressure cooker while 2 smokers are visible in the background.
I know. Oh The humanity
To be fair they really are grills. ;p
36 minutes...
That’s how people from California make bbq I guess
I guess sam can no longer claim to be from Canada lol
This recipe has everything. Great job guys!
Why do I love they way you shake the spices out......thanks for the video. You have no idea how much watching one of your videos helps me escape from the craziness, even if it is only for 20mins.
I have nothing to mix with.... proceeds to use a whisk upside down 😂
I pretty much do this all the time. It might not be a whisk it might be a knife handle. Less dishes to wash or I don't feel like walking into the other room.
@@javasoccernut why would you have to walk in another room? Do you have multiple kitchens?
@@jmerk90 he might be in new York were he doesn't have any room in his kitchen except for a stove and a sink.
ruclips.net/video/ZpPPTJDEt64/видео.html
Sooo funny.
As a southern girl, you have created a dish with two of my all time favorite things, pulled pork and eggs Benedict. I’m a traditionalist and would probably still go for the English muffin but the chipotle Hollandaise is a game changer and I’m definitely trying this. I love how the pulled pork turned out in the instant pot too! 😀
That was awesome!! Delicious! And I learned something, couple things. Thanks!
Adding this one to my list! I love the idea of the instapot for pork, I usually smoke mine but that takes forever. Would love to see your take on Low Country Boil from the carolinas.
Guys, the level of disrespect you show to all of these "classic" dishes..... Is phukkin delicious ! Keep the ideas coming
ruclips.net/video/ZpPPTJDEt64/видео.html
“Stop the presses. Stop the presses.”
“There actually are no presses but damn!”
😂😂😂😂
Well you really can't say stop the computers
@@javasoccernut why not?
@@bee1444 "are you serious Clark?"
😂😂😂
Wow two of my favourite things . Can’t wait to try. Thank you again
This man just combined my two favorite meals. Well done and much love
There is a restaurant called Collin’s Quarter near me, that does the “Swine Time Beni”. Very similar to this.
Bacon, pulled pork, pickled red onion, poached egg, hollandaise, served on giant brioche french toast.
Pulled pork is the best addition to any meal.
So is Eggs Benedict. This one isn't intuitive, but I would eat it, and I bet it would be awesome. I will resist the desire to add ice cream with chocolate sauce.
Smoked ftw
Even cheesecake... yup, it was the munchies. :(
ruclips.net/video/ZpPPTJDEt64/видео.html
Amazing!!! Making this on Sunday!!!
Bro... this looks amazing. I need to get a pressure cooker and it’s going down! Thank you Sam!!!!
Wow. So Max missed it when Sam said he likes the slippery feeling in his mouth, but says it when we get to the little nob. So disappointed Max! 🤣🤣 Sandwich looks amazing though!
No he called the slippery feeling, he replied with text at the bottom of the screen.
Keep it up sam! I love the videos. I need your knife set!
This is one of the best and most complete recipe videos you guys have done, Great stuff 😎
This would be the dish of the month while I've enjoyed the many others this one is the topper for January 2021, thanks again, Sam and crew.
Home made pickled red onions are one of my favorites... I always have a few jars of them in the fridge. I use honey instead of white sugar
i'd love to see you make some brunswick stew
Looks amazing! I make pulled pork quite often, and will be adding this to my recipes using pulled pork . I normally use it in posole, carnitas, (obviously pulled pork bbq Sammies), and just recently did a pulled pork and white bean chili. My husband and I love eggs benedict, and I can't wait to give this a try...Thanks for Sharing!
Made this for lunch today. Crazy good! 👍👍 ⭐⭐⭐
“Look Mr. Johnson! Look what I have in my container. It’s my neighbor’s frog!” Idk why. That made me laugh out loud!
Yes! I need a trusty poached egg tutorial for this weekend's brunch 🙏🙏🙏
This would be a great video if your goal is to overcook your poached eggs. LMAO!!!
Simmer the water so it barely bubbles. Crack the eggs one at a time into a bowl before pouring gently into the water. Crack one, dump one. Don't crack a bunch into one bowl.
Let them float 2 min for soft (med or lg egg)
Remove with slotted spoon.
Don't overload the pan. We use a 9-inch sauce pan for TWO eggs. If you're serving a dozen, you will need a large stew pot. If you overload, you will cool the water too much with the cold eggs, and your poach will take longer and be wonky.
@@jesswiseman2086 Stop that. You're talking about good culinary technique and Sammy will not stand for that on his channel.
But, since you obviously have a good grasp of cooking technique, a good trick (which really isn't a trick) we used was to put the shell eggs in warm water bath to bring them up to at least room temperature before cracking them in a bowl and pouring them into the hot water. Also, if the eggs are old as in not farm fresh, add a vinegar to the water. It causes the protein in the white to coagulate and better adhere to the yolk.
This brings back memories of brunch service and pushing out 500 to 750 poached eggs in a roughly three hour span of time. Ahhhh....the good ol days before covid.
Cheers!
@@akasgsvirgil9503 We called that warm water treatment of shell eggs "coddling" and that makes it feel all warm and fuzzy (emotionally, not mouth feel)
So yeah, coddle your eggs and you can poach more in the same pot or pan. :)
Just have to say thank you! Just made this delicious man sandwich for my husband's birthday...so worth the effort.....he is much obliged.... definitely restaurant quality!!!
OK - this looks amazing and love the way this is shot and edited! Great stuff!
A good CREAM of ONION soup - like Outback's "walkabout soup" used to be - cheese and onion soup. DELICIOUS.
You guys should do a fried pork tenderloin sandwich. Midwest staple.
The tenderloin is deep fried, “ breaded pork tenderloin sand which”, just had one last week! Mustard and pickle!
I just had breakfast and damn this is making me hungry. Looks so delicious, thanks guys for this awesome recipe and video.
It’s really good recipe
The ice bath technique for the poached eggs is the greatest thing! Made my eggs - put them in the bath and then made the hollandaise over the same pot. Brilliant!
Regional Dish: Cincinnati Style Chili - I can only imagine the comments when you guys talk about making it as a three-way, four-way, or five-way!
@Randall Johnson know what's already been done? rude comments in poor taste for no reason. Go take your shit elsewhere and we're gonna keep on enjoying ourselves.
@Randall Johnson what a knob cinci chili also has dark chocolate and cinnamon its amazing. Find something else to do with your time than troll comments to insult strangers.
Make that exactly and do it the classic way and then you’ll have intentional left overs to make frito pies and whatever else people do with chili
Anyone who dogs Cinci chili has never had it. It’s damn amazing.
@@dinnerwithmariah Exactly. And on top of that they clearly didnt do their HW as cinci chili is an original creation so no it hadn't "already been done".
Note to self: Do not watch this while high.
My god. 🤤🤤🤤
ruclips.net/video/ZpPPTJDEt64/видео.html
Oh my that looks amazing!!!
I love that you have given us several recipes that are awesome!
Nobody:
Absolutely nobody:
Sam: How about pulled pork EGGS BENEDICT.
*You're a fuckin' madman, Sam*
two years ago in New Orleans: apple cider pulled pork eggs benedict on a cat-head biscuit. Unbelievable.
ruclips.net/video/ZpPPTJDEt64/видео.html
can you please make a traditional Arabic breakfast including classics like foul (arabic refried beans), labneh (arabic sour cream) and zaatar, shakshuka, pickles, oil cured olives and pita bread that you heated on the open flame of a grill, gas stove, charcoal or wood and some other stuff i forgot about
This looks absolutely delicious 🤤🤤🤤
The most amazing presentation. My mouth was watering when you tasted it and I will absolutely make this. My wife loves Eggs Benedict and she also loves pulled pork, so why not?
Sam the "i have 3 restaurants but nothing to stir my food with " Guy
You mean Sam the "I have three restaurants but, I have no discernible culinary technique" Guy.......lmao!
ruclips.net/video/ZpPPTJDEt64/видео.html
"he weighs about 130 pounds soaking wet" lol man that made me laugh. I love your shit sam.
ruclips.net/video/ZpPPTJDEt64/видео.html
@@mystyle2849 thank you
OMG I need to make this ASAP!
Sam - This video is posted at the perfect time. We are making pulled pork for dinner tonight. I'm going to need to make the onions and an egg in advance for breakfast tomorrow. Thanks for the great video.
Don’t watch these while exercising, my motivation is shot now!
ruclips.net/video/ZpPPTJDEt64/видео.html
Why can't eggs keep secrets?
Because they tend to crack under pressure
Eggcellent.
I never miss an episode, I made from scratch potato soup, and added an extra 1/2 small can of green chilli and a little saracha, and a little cream cheese and wow it turned out great 👍🏻, just taking you advice on adding another level of flavor! Love your vids , you are my teacher❤️❤️❤️
OK Sam! I cant wait to try this one!
“God, I hope that went in.” That’s what she said 🤣 where was Max on that one?
"And when you get to this little nub"...
Next regional dish: Rocky Mountain Oysters from Montana.
That looked fabulous!!
Wowwww! luv to make this one!
You had us at pulled pork😍
Sam: "I have nothing to mix with."
*finds a mixer*
*uses the handle of the mixer to mix*
everyone:🤨
ruclips.net/video/ZpPPTJDEt64/видео.html
Ha! I thought the exact same thing.
Mediterranean breakfast quesadilla . Thanks for sharing this, see you next time.
Finally. Been waiting for some pulled pork.
Sams missing several “green trees” from the back yard. Now he seems to be missing an ingredient in nearly every episode and not plating anything. Coincidence? Probably but it’s hilarious!
There shouldn't be any steam coming out of the pressure cooker while it's cooking... you've had problems with them in the past as well lol
Yeah, I was wondering about that.
He should just give up with the pressure cookers, or, take some time to LEARN to use one.
Somehow it still seemed to turn out well. Just proved that you can get that same result in a much shorter time if the pressure cooker was actually sealed haha
Great job! Looks great.
This is mind blowing! What a feast!
What did the Eggs Benedict say during the Covid 19 pandemic?
We’re Hollandaise together.
i dont get it
Eh?
🥚🥚🐣🐣🤗🤗😷😷
we're hollandaise together... we're "all in this" together. stupid joke but easy to figure it if you have brains ;D
@@064Q he was talking about the eggs Benedict not covid;)
*When You're Early But Don’t Know What to Say*
ruclips.net/video/ZpPPTJDEt64/видео.html
After getting an instant pot during the holidays pork shoulder has become one of my favorite things to make in it and the stock/broth works well for lots of other stuff. Definitely going to have to try this with possibly a few very minor variations.
This video is a good example, scratch that, a great example of what I enjoy so much about this channel. Just in this one video, you have these component parts that are simplified and clarified that you can use in so many different ways. Not interested in the whole sandwich? How about just pulled pork? How about just pickled onions? How about just a poached egg? So very useful. Also encouraging. So many cooking videos about don’t break things up in the same way, for whatever reason, so I don’t think you get the benefit of seeing what parts of a dish you CAN make if you’re too intimidated to make the whole thing.
Also delicious looking of course, but I really appreciate the simplification and easy instruction. Cheers! Keep up the great work.
The “Sam garbage plate”
Upstate NY dish!
NICK TAHOU'S!!
@@akasgsvirgil9503 hangover food. Lol
he should totally do an episode with a garbage plate
@@mundanestuff That's already been done on the channel, Binging With Babish, who happens to be from the Rochester area. Check it.....: ruclips.net/video/wjoeVwJTUTA/видео.html
I literally just commented the same thing! Don't really care who did it where. Id love to see Sams spin on it!
''God I hope it went in'' that reminds me of the time I lost my virginity
We just finished eating the pork on baked potatoes. You haven’t let me down yet on recipe. Keep it up fellas!
I'm impressed with Sam's grasp of the classics. I really enjoy the old school stuff done with a twist. Quadruple stacked monkey burgers with extra cheese is fun, but ...
Pro tip... shredding pulled pork with your eyes.
REGIONAL DISH (Midwest): Tater tot casserole
I just finished eating Sam, then saw you make this and now my wife and I are literally driving to the store to pick ingredients up hahaha 🤣 love this show and love your work brother!!!! Amazing
Oh man! That looks amazing!
WARNING: Not for those with a weak stomach.
Regional dish: Rocky Mountain Oysters.... only because I want to see how they handle it.
Gingerly
Breaded and deep fried is some good eats for sure. Don't knock them if you've never tried them.
This looks amazing! Even if Sam cooks something that's not quite my taste I still have to watch the video because I can't miss the fun.
Looks so freaking delicious!!!!!
Pulled pork is the best addition to any meal. I love the fact it can be eaten hot or cold 😋
Sam, I recently installed a ridiculous stereo system with speakers firing out of the ceiling and shit, subwoofers under my bed.. the whole 9 yards... And all me and my companion watch when Netflix gets boring is your channel. For production quality your son gets a Michelin star.
Food-wise, your punchy flavors packed with juicy protiens and total disregard of measuring spice by the book is just flat out GOOD. I love seeing your setup, your new and old tools, techniques, flavor combinations, just everything man.
Your channel is the one good thing on RUclips that me and my parter not only both agree on to watch, but actually get inspired to go shopping and do something together. She already has your garlic press on my birthday list. Your whole situation is hella cool and I want to express a proper thanks. Keep em coming!
That's heaven on a plate right there. Man that looks insanely good.
Thanks for the inspiration.
You turn into a soaring eagle when you enjoy your hollandaise with peppers. Love it.... KEEP ON FLYING! Love it.
that looks phenomenal
i swear your recipes are amazing!
I have left over pulled pork and brisket...gonna try this for sure!
Ingredients looked beautiful in the cooker, Sam.
Sam I'm new to watching your show and my wife and I love it, we have all ready made a couple of items and they were delicious. Thank you and keep it coming.
I just used your Instant Pot pulled pork recipe and OMG! Most of the garlic cloves liquified while I shredded the pork but I did find two in the liquid. I just had to eat them with a fork. So good! I got a quart of liquid from the pot, wondering what I can use this flavor bomb on. Two thumbs up!!
I usually do our family tradition on Christmas morning with eggs benedict on the most delicious biscuits but after seeing this! Oh yes I will be good to go for next Christmas morning. Thanks All!
Now that’s one great eggs Benedict! I love this recipe so creative and looks so yummy!
just made this for dinner. it was spectacular, juicy and very tasty. especially enjoyed the pickled red onions. Also enjoyed the tip about poached eggs, was able to make the eggs and pickle in the morning so it was easy to throw together in the afternoon.
Oh, that looks so good. Iks is salivating!
"Snap!" to the 10th magnitude of "Awesome!" I can't wait to try this! Thank you Sam! Thank you so very much!
Awesome. Should do more pressure cooker recipes.
Love your videos Max and Sam!!!! Mouth watering, deliciousness!!!!
I make my hollandaise the same way, but I put it in a thermos when I'm done and it stays hot without curdling :D cant wait to try this recipe
highly recommend trying a Chef John method, same double boiler but you dump in all the ingredients at once using cold cubed butter instead of melted then just whisk. The melting rate of the butter as everything heats self regulates how much gets mixed in at a time. No juggling a hot pan while whisking, it's super easy and works a charm :)
Wow just watched this episode and I'm thinking this is one I must make. But need to know where did you but the pressure cooker please advise. And thank you for making me a better cook.