Tip:: to get your egg to stay together in the simmering water, stir the water before adding the egg to make a vortex. Then slide the egg into the center of the vortex so the spinning motion can keep your egg from spreading out. Looks delicious!!
I love eggs benedict. When I make my hollandaise, I add some gruyere cheese and mustard to give it a little kick. It also makes it extra creamy and smooth. When I first met my husband, I made these at an impromptu brunch for some friends. I guess he was so impressed that he didn't get let go.
I love your content so much. Whenever I want to make something new and need a guide, if I see a preppy kitchen video I immediately default to using that because I know you will absolutely nail it. Thank you for making seemingly complicated dishes approachable without sacrificing the final product in the name of convenience.
I often make these on weekends. I add wilted spinach and use smoked paprika. The regular paprika doesn't have enough taste for me. As an aside, I've noticed in many of your videos that you often leave the handle of your pots and pans sticking outwards. This is dangerous. It's best you turn those handles away from where you can accidentally hit them or your boys can grab them. Love all your videos! You've given me so many useful tips and I love your passion and energy.
You have just the nicest, sweetest demeanor. Very gentle and inviting. You make me feel relaxed while watching your videos, even if you're juggling multiple things that seam kind of stressful. Reminds me a wholesome grade school teacher. Haha.
Hi John. Hi all. A little trick I do with Canadian Bacon is cut small slits, with my kitchen shears, all the way around. This keeps it from curling and it cooks evenly. I also do this with regular bacon, on the fattier sections, when pan frying. It'll lay flat. The slits disappear as it cooks.
60ish years ago when I was growing up, we had an aluminum egg poacher. It was basically a double boiler, but the upper part was an aluminum tray with 4 spots just big enough to pour an egg into each cup. It worked beautifully. I wonder why these aren't available anymore.
I like putting a teaspoon of hollandaise and some chives on the muffin beneath the Canadian bacon right before serving - great for ppl with arthritis / dexterity issues but I love it that way too! Thanks for a great tutorial and your kitchen is SO gorg!
How awesome is your timing???? I want to make a Lemon Meringue Pie and your video pops up with you saying to save the whites for just that!!! Now I know EXACTLY what we're having for breakfast AND dessert in a couple days!!!!
These are my favorite to order when we go out to breakfast. I've never attempted to make my own sauce. This looks so easy. I think I'll give it a try. Thanks for sharing.
I was a chef and I make the sauce some what different, maybe because I was making it for about 50 people, the whole proses that I used is different, I still make it at Easter, Mother’s Day, thanksgiving and Christmas for our family of 16 , everyone loves it , your way is also good, love your kitchen
Excellent recipe. I made it and my husband loved it. I think next time I will use both cayenne and smoked paprika. First time I used cayenne only. I got a chunk of Kirkland smoked ham from Costco and sliced it up with a quick warm up in the air fryer. That was a good option.
I love Eggs Benedict, too, and I also kind of associate it with vacations. I will occasionally order it though if I go for lunch with a few work friends. Eggs Benedict is always a treat. It’s SO good.
...I started making Eggs Benedict with " fluffy scrambled eggs, " when my daughters were in Jr.High School, they werent keen on the poached Eggs, lol... and all these years ( Decades, dare I say ...lol) later ... its my favourite way to make Eggs Benedict... with scrambled eggs... but they must be fluffy! I make my Hollandaise on the Stovetop, but I can appreciate this simple version. :)
@2:59 "It's so nice" Borat visit Lol Using this recipe for Christmas breakfast! Thank You! Cinnamon rolls and scramble just isn't doing it, now that the kids are all adults 😅 I 100% trust this recipe will be delicious. It's John's for heaven's sake's😊
I made this dish, this morning for a special Christmas breakfast, everyone loved it! Thank you for the inspiration to make a dish I haven’t done for years.
Ok. I'm going to give this a shot after Christmas. I anticipate that I will make these a few times in the next week to try and make sure I have it down. It looks great. Thanks for the video.
I love how you made this video. I can follow it easily. Thank you for that! I watched several vids to try to find a simple way i can understand to make Eggs Benedict. You explained it very well and i found yours was the best for me to try. There were a few others that were easy to watch but yours was the one I chose. i watched the video last night, got the groceries to make it this morning and i am going to watch your video a few times more taking notes and begin my own Eggs Benedict.
Yea, the coming together at the end is the hardest part. Helps to have a hand. I watch a two min version for a basic b/c I do not have enough time for long videos, and then come here to Preppy Kitchen for the real deal recipe. Surprised seeing Hollandaise Sauce served at room temperature. Glad to have the recipe though I think I will figure out a way to heat mine up. Maybe set the bowl of it into a small tub of hot water to warm it up. Eggs ~ the most versatile food on the planet ~ no?
I love Eggs Benny!!! 😝🤤🤤 I found a different recipe and it's called "Easy Eggs Benny", the sauce is white and made from plain yogurt & mayo. I really like that one bcuz the sauce is super easy to make lol and I feel like it tastes good.....my mouth is watering. I'm hungry now lol
I loved this recipe and I'd like to give a piece of advice. The first time I cooked it I followed the exactly what he said in every way, I just divided the ingrediets by 2, because it would be just for me and my partner and also used sourdough bread instead of muffins. It worked beautifully! My partner was mesmerized with the breakfast and he said it tasted better than the one we usually have in the cafe down the road. While I was cooking, I focused all the time in following the recipe step by step and used good ingredients. The second time I made it, I cooked even a smaller portion because it was just for myself, and I got the same beautiful result. But today (3rd attempt), I used a "Jumbo egg" (the extra extra large) and the egg white was more watery, I also used bottled lemon juice. Besides that, I was no focused in what I was doing because I was organizing other things in the kitchen. Well, this third time was completely messed up, the taste was horrible. It was very bitter because of the bottled lemon juice, so use squeeze a real lemon and make a lemonade with the rest of it. I didn't really enjoy my breakfast (I ate it, though 😂). Thus, if you guys are going to prepare this recipe, you need to have time on your hands, you need to focus in what you are doing, follow the steps and use good ingredients. It's definitely worth it. Thank you John! ❤
For a Hollandse sauce you need to use half a coffee spoon of water per egg yolk to make it lighter and whiter ( 0:40 ) And, the lemon, zout, cayenne, you add them after the butter. You should also melt the butter without sturing, so the milk can separate. Use the fat - not the milk, for the sauce to be able to save it more. What also give you a fantastic sauce is to wisk the yolks on cold, then little on the fire, the little of the fire and play with them like that and with will become like an airy mayo. It's sooo light and creamy
@@daveklein2826 That's the traditional way - though in cooking schools. I had had a exam with Bearnaise sauce. The difference between hollandaise and bearnaise is that for one you add water, and for the other you add tarragon vinegar, and you add some more tarragon at the end.
Another great post but it looks like you were killing that Canadian bacon is a smoking pan and that truly is the fanciest toaster I've ever seen! Thank you for letting us know about how to pasteurize the eggs and also that coddling is an option! Best, from Colorado!
I just made this dish this morning for my husband's birthday and he LOVED it! Thanks so much for breaking down each step, especially the tips for successfully poaching eggs. I didn't think it was possible but I made four eggs that stayed together and the Hollandaise was creamy and perfect. You mentioned the easier to prepare 'coddled' eggs - can you link this video to that recipe? I will try that next time. Happy New Year😁
My favorite eggs Benedict breakfast was in a small town called tehachapi in California, at a place called Kelley's Cafe, they had the option of no meat and just tomato and avocado with everything else. I love meat but this way tasted so much better for me personally.
I worked in a very busy restaurant and Sunday brunch was a big deal. I was never interested in eggs Benedict until recently. Now I love it. Anyway, your comment about restaurants usiing too much vinegar made me laugh because now, thinking back I remember the egg station having a large pot of water to poach eggs in. Brunch lasted from 10-2 and Im sure as the water evaporated they would add more as needed and I bet they added more vinegar each time too.
@@daveklein2826This is actually true. you're supposed to stir the water and kinda make a water tornado in order to keep the egg centered. You can see that John is wasting all the white parts
Soft boiled eggs are way easier than poached (just steam whole eggs for 6.5 minutes), and have similar taste and texture. So I recommend that if you're trying to save effort.
I like to get the water in the pan at a very light kind of simmer. They I like stir the water around and ease in the egg, you get a nice kind of centripetal effect to the eggs
Preppy Kitchen - There is a way to make a MUCH EASIER mock hollandaise sauce as it is called, using sour cream (or I use Greek yogurt), fresh lemon juice and a little egg yolk plus salt that tastes just as good to me. The recipe comes from a cookbook called FORUM FEASTS compiled and created by the Junior League of New Jersey back in the 60s or 70s. On page 167 it has 3 different hollandaise sauce recipes. This one is labeled "very easy". It calls for: 1 egg yolk; 1/2 t. salt; 1/2 t. sugar; 1/8 t. pepper; 1 1/2 t. lemon juice (I use more); 1/2 cup sour cream. Heat ingredients stirring constantly for 5-8 minutes until mixture thickens. "Do not over cook." it says. Try it and enjoy! : )
Just tried the recipe, we loved it. For a running egg boil for 3 min, for a medium 4 min, 5 min will give you a hard boiled egg
This man is my platonic Love! Is there anything he can't do!! I love all his recipes and his gentle demeanor to cook/bake everything!
...and next video is of Gordon!😂😂
Tip:: to get your egg to stay together in the simmering water, stir the water before adding the egg to make a vortex. Then slide the egg into the center of the vortex so the spinning motion can keep your egg from spreading out. Looks delicious!!
Not necessary
@@daveklein2826
that's why it's just a a tip; not an obligatory rule. if something helps, nothing wrong with sharing it.
@@U43A he explained why not to use too much vinegar. nothing about not creating a vortex
@@U43A rolling boil is referring to the temperature of the water, not creating a vortex in the water
I love the toaster !! What’s the name or where can I buy it from ? Thank you . I also saved your recipe.
Such great timing because I planned on surprising my husband with homemade eggs Benedict on Christmas morning.
Quick question… Why do people only make eggs benedict for “special” days?
@@shellshock10 Brcause it requires extra work and ingredients, including potentially wasting egg whites if not used for meringue, etc.
I love eggs benedict. When I make my hollandaise, I add some gruyere cheese and mustard to give it a little kick. It also makes it extra creamy and smooth. When I first met my husband, I made these at an impromptu brunch for some friends. I guess he was so impressed that he didn't get let go.
I add touch of French dijon (Maille brand)- it adds just the right amount of complexity and cuts the richness a a bit
I'll add gruyere next time- great idea!
I love eggs Benedict too! Not the one you’re thinking of…
I Absolutely Love Eggs Benedict!!! The best egg dish for breakfast!!! Happy Holidays!!! God Bless Us All!!!
I love your content so much. Whenever I want to make something new and need a guide, if I see a preppy kitchen video I immediately default to using that because I know you will absolutely nail it.
Thank you for making seemingly complicated dishes approachable without sacrificing the final product in the name of convenience.
Everything is better with butter, and everything is amazing with browned butter! And your toaster is the best thing I've seen in a while!
BETTER WITH EXOTIC BUTTERS
*Bagel* *Frozen* *A Bit More*
I often make these on weekends. I add wilted spinach and use smoked paprika. The regular paprika doesn't have enough taste for me. As an aside, I've noticed in many of your videos that you often leave the handle of your pots and pans sticking outwards. This is dangerous. It's best you turn those handles away from where you can accidentally hit them or your boys can grab them. Love all your videos! You've given me so many useful tips and I love your passion and energy.
You have just the nicest, sweetest demeanor. Very gentle and inviting. You make me feel relaxed while watching your videos, even if you're juggling multiple things that seam kind of stressful. Reminds me a wholesome grade school teacher. Haha.
I love poached eggs. Hollandaise sauce is always a great bonus. You can keep the ham/bacon/ whatever.
Eggs Benedict is so good in the summertime with homegrown tomatoes😊
Hi John. Hi all.
A little trick I do with Canadian Bacon is cut small slits, with my kitchen shears, all the way around.
This keeps it from curling and it cooks evenly.
I also do this with regular bacon, on the fattier sections, when pan frying. It'll lay flat.
The slits disappear as it cooks.
That is a great tip! I imagine that would work with almost any meat that tends to curl up while cooking! Thank you !!
To keep Canadian bacon from curling I take away their brooms.
🤣@@TheDingus23
i toss rock salt on the rink. wait, thsts what i do at the local outdoor ice rink on christmas eve. unsuspecting skaters hate me for it. @@TheDingus23
@@TheDingus23- bravo
60ish years ago when I was growing up, we had an aluminum egg poacher. It was basically a double boiler, but the upper part was an aluminum tray with 4 spots just big enough to pour an egg into each cup. It worked beautifully. I wonder why these aren't available anymore.
They are! They call them coddlers because coddling and poaching are technically different.
I just bought a egg poacher at William Sonama
I like putting a teaspoon of hollandaise and some chives on the muffin beneath the Canadian bacon right before serving - great for ppl with arthritis / dexterity issues but I love it that way too! Thanks for a great tutorial and your kitchen is SO gorg!
Please explain further I am interested, how does it help serving it this way?
How awesome is your timing???? I want to make a Lemon Meringue Pie and your video pops up with you saying to save the whites for just that!!!
Now I know EXACTLY what we're having for breakfast AND dessert in a couple days!!!!
My 6 kids’ favorite! My husband used to make this for them on Sunday mornings when they were little
Egg Benedict will also be on our list for Christmas morning - Omg a lot of things are coming from Preppy Kitchen 💕❤️🎄🎅🏻 Happy Holidays John!
We're having roasted asparagus with hollandaise with Christmas Eve dinner, "hoping" some hollandaise will layover for Christmas morning Eggs Benedict
These are my favorite to order when we go out to breakfast. I've never attempted to make my own sauce. This looks so easy. I think I'll give it a try. Thanks for sharing.
John thank you for making this seem not as intimidating as I thought. I will be making it this weekend! 🍳 🥓
I was a chef and I make the sauce some what different, maybe because I was making it for about 50 people, the whole proses that I used is different, I still make it at Easter, Mother’s Day, thanksgiving and Christmas for our family of 16 , everyone loves it , your way is also good, love your kitchen
Excellent recipe. I made it and my husband loved it. I think next time I will use both cayenne and smoked paprika. First time I used cayenne only. I got a chunk of Kirkland smoked ham from Costco and sliced it up with a quick warm up in the air fryer. That was a good option.
I love Eggs Benedict, too, and I also kind of associate it with vacations. I will occasionally order it though if I go for lunch with a few work friends. Eggs Benedict is always a treat. It’s SO good.
John I love your toaster. This looks so amazing. Your videos are awesome. I love your vibe.
It's an Australian brand - Breville.
@@Tellyawhat4 oh Beeville yes. Thank you gloria.
I love your toaster
...I started making Eggs Benedict with " fluffy scrambled eggs, " when my daughters were in Jr.High School, they werent keen on the poached Eggs, lol... and all these years ( Decades, dare I say ...lol) later ... its my favourite way to make Eggs Benedict... with scrambled eggs... but they must be fluffy! I make my Hollandaise on the Stovetop, but I can appreciate this simple version. :)
@2:59 "It's so nice" Borat visit Lol
Using this recipe for Christmas breakfast! Thank You! Cinnamon rolls and scramble just isn't doing it, now that the kids are all adults 😅
I 100% trust this recipe will be delicious. It's John's for heaven's sake's😊
I made this dish, this morning for a special Christmas breakfast, everyone loved it! Thank you for the inspiration to make a dish I haven’t done for years.
Breakfast is the best meal of the day. And Eggs bennedict, are one the best ways to prepare them.
Can we get a video of you sharing your pots and pans collection? I love your cooper pots so much and will love to see your whole collection 🥰
Copper pans are soooo good. If cleaned properly - they can outlive their owners!
A tour of his whole kitchen and dining would be awesome!
Dude that would be soo cool . . . Btw do *not* fix that typo I love it
I love capers on top instead of chives - other people may not but I think they go perfect with eggs benedict.
I like to use a small strainer and strain the egg whites before poaching. Keeps it neater!
My daughter never asks for more at lunch, but with this eggs she wanted more 😅... Thanks John!!
Ok. I'm going to give this a shot after Christmas. I anticipate that I will make these a few times in the next week to try and make sure I have it down. It looks great. Thanks for the video.
We make hollandaise at culinary school and let me stop you from having a sore arm, USE A MIXER FOR THE LOVE OF GOD PLEASE SAVE YOURSELF
Old school is cherished among people who've been around before Facebook 😊
@@morsecode4036 by people EATING not MAKING
@@ryuuredfox5646 should preppy be using a balloon whisk, or is that overkill?
@morsecode4036 no not preppy he can do it how he wants he knows how to cook I'm saying people trying to do this at home for the first time
You must have 0 muscles lol, its easy by hand lol and im 22 and skinny
One of my all time favorite dishes! Thanks for sharing 😊
I love how you made this video. I can follow it easily. Thank you for that! I watched several vids to try to find a simple way i can understand to make Eggs Benedict. You explained it very well and i found yours was the best for me to try. There were a few others that were easy to watch but yours was the one I chose. i watched the video last night, got the groceries to make it this morning and i am going to watch your video a few times more taking notes and begin my own Eggs Benedict.
PS, I wish i had large counter space like you. haha.
Omg thank you!! I have been waiting for u to do a recipe video of this!! It looks so good! I can’t wait to try it
Yea, the coming together at the end is the hardest part. Helps to have a hand. I watch a two min version for a basic b/c I do not have enough time for long videos, and then come here to Preppy Kitchen for the real deal recipe. Surprised seeing Hollandaise Sauce served at room temperature. Glad to have the recipe though I think I will figure out a way to heat mine up. Maybe set the bowl of it into a small tub of hot water to warm it up. Eggs ~ the most versatile food on the planet ~ no?
I love your recipes. This will be the first time I make Benedict, and I'm so excited.
Thank you for sharing your video. I love eggs, Benedict. I love your toaster nice.👍😊❤️
What a nice video , love the final result , we had an amazing breakfast!
You made the sauce so simple! This is awesome, and I want to try it.
I’m a fairly new subscriber and this has fast become one of my favorite channels!!! Keep up the great work!!!
Happy Mothers Day 2024! Gonna make this today! Thanks John!
I had that when I was in Texas years ago. Amazing!
I love Eggs Benny!!! 😝🤤🤤 I found a different recipe and it's called "Easy Eggs Benny", the sauce is white and made from plain yogurt & mayo. I really like that one bcuz the sauce is super easy to make lol and I feel like it tastes good.....my mouth is watering. I'm hungry now lol
I loved this recipe and I'd like to give a piece of advice.
The first time I cooked it I followed the exactly what he said in every way, I just divided the ingrediets by 2, because it would be just for me and my partner and also used sourdough bread instead of muffins. It worked beautifully! My partner was mesmerized with the breakfast and he said it tasted better than the one we usually have in the cafe down the road. While I was cooking, I focused all the time in following the recipe step by step and used good ingredients. The second time I made it, I cooked even a smaller portion because it was just for myself, and I got the same beautiful result. But today (3rd attempt), I used a "Jumbo egg" (the extra extra large) and the egg white was more watery, I also used bottled lemon juice. Besides that, I was no focused in what I was doing because I was organizing other things in the kitchen. Well, this third time was completely messed up, the taste was horrible. It was very bitter because of the bottled lemon juice, so use squeeze a real lemon and make a lemonade with the rest of it. I didn't really enjoy my breakfast (I ate it, though 😂).
Thus, if you guys are going to prepare this recipe, you need to have time on your hands, you need to focus in what you are doing, follow the steps and use good ingredients. It's definitely worth it.
Thank you John! ❤
My favourite breakfast ❤ this feels like an early Xmas gift thank you John!
Okay, George Jetson, now I have acute toaster envy. That looks heavenly, by the way.
My favorite. Eggs Benedict. My mom would make blender hollandaise. So easy.
I make this once a week on Sunday brunch.
Thank you ❤ for your recipe and instruction.
Australia
Merry Christmas to you and family. Enjoy your weekend with your family. 🎂🎂🎂❤️❤️❄️❄️🎄🎄🌺🌺🎁🎁💐💐🏡🏡🏡
Dude... those look so good. I almost took a bite out of my phone. Thanks for the step by step instruction.
Just made this for the fist time. All I have to say is WOW!!
I had to make this hollandaise immediately. Thx for a delicious, easy recipe ❤
Great tips on poaching an egg, thanks for sharing. Merry Christmas and Happy New Year. Alan
Best thing about this video, aside from the awesome recipe, is the chef’s sense of humor😂❤
These videos are really useful and your cooking is pro mode👇
This looks tasty!
I love eggs benny and now I feel like I should make it this Sunday
I made it for the first time and it was excellent!! The sauce wasn’t as thick but it was so good
I Love the Eggs Benedict is one of my Breakfast Treat and is so good 🍳
Bella Vida in West Cape May, NJ makes the best eggs benedict with lump crab meat. sooo good
❤One of our favorites! Amazing recipe. Thanks for sharing! ❤
For a Hollandse sauce you need to use half a coffee spoon of water per egg yolk to make it lighter and whiter ( 0:40 ) And, the lemon, zout, cayenne, you add them after the butter. You should also melt the butter without sturing, so the milk can separate. Use the fat - not the milk, for the sauce to be able to save it more. What also give you a fantastic sauce is to wisk the yolks on cold, then little on the fire, the little of the fire and play with them like that and with will become like an airy mayo. It's sooo light and creamy
Not necessary
@@daveklein2826 That's the traditional way - though in cooking schools. I had had a exam with Bearnaise sauce. The difference between hollandaise and bearnaise is that for one you add water, and for the other you add tarragon vinegar, and you add some more tarragon at the end.
That looks really delicious.👍
I’ve never tried this it looks delicious ❤️😊
Thank you! I’m going to try to make this now with added tomato & avocado, which I think is a “Californian” version 😋
That sauce looks divine! Yum!
OMG. One of my favorites!
My kids bought me your cookbook for Christmas yesterday! Thought I’d go to RUclips and get a sense of your style…
Very nice recipie John! They looks amazing! Have a nice day! 👍👏🎄☃️❄️
Another great post but it looks like you were killing that Canadian bacon is a smoking pan and that truly is the fanciest toaster I've ever seen! Thank you for letting us know about how to pasteurize the eggs and also that coddling is an option! Best, from Colorado!
Thanks for the recipe along with Charlie Brown and flap jacks.
HA! Thank you for the lavender bundle fix!! ❤️
Omg, i looooove egg benedict 💗, thanks John 😄
I have poaching cups . That is my favorite breakfast food of all time. Followed by waffles and bacon or pork sausage 😁
Thanks man, we enjoyed our eggs Benedict because of this video.
Love eggs benedict but with smoked salmon instead. Also love your cooker
I just made this dish this morning for my husband's birthday and he LOVED it! Thanks so much for breaking down each step, especially the tips for successfully poaching eggs. I didn't think it was possible but I made four eggs that stayed together and the Hollandaise was creamy and perfect. You mentioned the easier to prepare 'coddled' eggs - can you link this video to that recipe? I will try that next time. Happy New Year😁
My favorite eggs Benedict breakfast was in a small town called tehachapi in California, at a place called Kelley's Cafe, they had the option of no meat and just tomato and avocado with everything else. I love meat but this way tasted so much better for me personally.
I worked in a very busy restaurant and Sunday brunch was a big deal. I was never interested in eggs Benedict until recently. Now I love it. Anyway, your comment about restaurants usiing too much vinegar made me laugh because now, thinking back I remember the egg station having a large pot of water to poach eggs in. Brunch lasted from 10-2 and Im sure as the water evaporated they would add more as needed and I bet they added more vinegar each time too.
Making this recipe!!! What a gorgeous kitchen!!! Do you have any videos of a tour and did you design it yourself????
Just tried this recipe. Don't really like the taste of this fast hollandaise sauce but it was worth a try.
Where did you buy your toaster pls ? Thank you .Also thank you for your recipe .I love eggs Benedict
Never made it will try I love this dish cooking is a whole new world for me instead of meat and potatoes. Fingers crossed 🤞
Yyuumm. Gonna try to follow the video and make eggs Benedict for Mother’s Day. 🤞
Hi I love your videos I’m only 12 and I now how to cook plz do Butter chicken next ❤
I've heard a tip that you should stir the water before plopping your raw egg inside the whirlpool, which helps keep the egg centered and together.
Not necessary
@@daveklein2826 No offense but I wouldn't have mentioned it if I wouldn't have seen room for improvement seeing all the egg white refuse.
The fact that you think of yourself as better than John is laughable😂😂😂😂😂
@@daveklein2826 The fact that you think this is a competition is what's laughable. Go back to playing COD if you want to be competitive.
@@daveklein2826This is actually true. you're supposed to stir the water and kinda make a water tornado in order to keep the egg centered. You can see that John is wasting all the white parts
My favorite breakfast of all time.😊
Such fancy toaster ❤love it!!🧡
your face going red from whisking the eggs is what sold me 😂😂
Well done Preppy! Thank you!
I always use a small cup with a handle to lower the egg into the water - very gentle on the egg and no danger for your fingers!
ITS ACTUALY CRAZY HOW I JUST LOOKED UP THIS RECIPE FROM YOU YESTERDAY AND IT WASNT THERE HOW DO YOU KNOW???
Soft boiled eggs are way easier than poached (just steam whole eggs for 6.5 minutes), and have similar taste and texture. So I recommend that if you're trying to save effort.
I like to get the water in the pan at a very light kind of simmer. They I like stir the water around and ease in the egg, you get a nice kind of centripetal effect to the eggs
Earthquake wax is great but if you dont have any a folded damp rag works really well for holding a whisking bowl in place ❤
That's one very fancy toaster
Preppy Kitchen - There is a way to make a MUCH EASIER mock hollandaise sauce as it is called, using sour cream (or I use Greek yogurt), fresh lemon juice and a little egg yolk plus salt that tastes just as good to me. The recipe comes from a cookbook called FORUM FEASTS compiled and created by the Junior League of New Jersey back in the 60s or 70s. On page 167 it has 3 different hollandaise sauce recipes. This one is labeled "very easy". It calls for: 1 egg yolk; 1/2 t. salt; 1/2 t. sugar; 1/8 t. pepper; 1 1/2 t. lemon juice (I use more); 1/2 cup sour cream. Heat ingredients stirring constantly for 5-8 minutes until mixture thickens. "Do not over cook." it says. Try it and enjoy! : )
Mock hollandaise is not hollandaise
@@daveklein2826 It tastes like it though. It is a heck of a lot easier to make also.
My favourite cooked breakfast. With smoked salmon and spinach🙂. Often known as Eggs 'Bennie' by us Aussies.