How to Make Eggs Benedict the Classic Way; Kenji's Cooking Show
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- Опубликовано: 23 апр 2020
- Hi there. I made eggs Benedict. I did not use the "foolproof" way I developed for my book, which you can find published here: www.seriouseats.com/2014/06/t...
I made them the old-fashioned way, with a whisk and some technique. Also, there are more puns here than you could possibly enjoy, but I will not apologize for them.
The English muffins I made for them were very loosely based on this recipe from the amazing Stella Parks: www.seriouseats.com/recipes/2...
I didn't have half the ingredients. I used 300g of Caputo OO "pizzeria" flour, I used half buttermilk and half regular milk, and I used agave nectar instead of honey. I also skipped the second rise and cut it down to a single hour. They still came out... OK. Not the best English muffins ever but we ate them and were happy. Follow her recipe and you'll be happier.
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... 
Хобби
I love that someone in France decided one day that the best topping for an egg is more egg
It's almost as freaky as putting hummus on falafel.
@@hypothalapotamus5293 what does falafel taste like?
@@oldmonkey6753 like fucking glory
😂😂😂
Even more amazing that one day man saw something come out of a chickens backside and decided “I wonder if I can cook and eat this” 😂
"I dont leave messes for other people"
that's a rule for life right there
@@FoodforThought12345678dsds So it's not viewed as a courtesy for the worker?
@@FoodforThought12345678dsds well we are talking about mainland china here, lets just say that country is not the pinacle of empathy
Knife back in the drawer with out at least wiping it c'mon.
BLM take note
@@donwade_ damn...
Real, produced cooking shows with lighting, food swaps, and pristine kitchens: i sleep
Man with a GoPro on his forehead, occasionally feeding scraps to his dog: REAL SHIT
Dont forget he was still in his PJ's too
Don't forget Kenji is also a legit-ass muthafuckin' chef.
I miss the late night POVs
I'd take this over a thinly veiled Knorr Stockpot (TM) ad anyday
10x better than just about everything Food Network is putting out these days.
The 'Dog-Cam' is an exceptional addition. Thank you.
GoodBadGroovy *eggceptional
Floor Supervisor
@@TheNezpah please stop
How the hell is he doing that. Is it a 360° camera that he cropped in on the dog?
@@batt3ryac1d yes
"I never count the whisks it takes to make a hollandaise, that would be a calculated whisk" actually made me laugh
Kekipai , “thats a whisk am willing to take!”
don't for get the eggxellent puns
That was my favorite one
"You gotta be the change to whisk you see" "This is a high whisk environment" Kenji's on fire
High whisk high reward
Especially given the high probability that he recorded them after the fact. Love it!
Don't forget the "Calculated Whisk."
"Whisk I'm willing to take."
I'm dead bro.
No whisk no fun
9:32 "I really hope you're not whisk averse here"
9:37 "High whisk environment"
9:43 "High whisk, high reward"
11:52 "I've never counted the number of whisks it takes to make hollandaise, but that would be a calculated whisk"
16:51 "Whisk I'm willing to take"
That's a long whisk of puns you compiled.
10:35 "You gotta be the change you whisk to see"
You’re a hero
10:57 "It's all in the whisk"
Whisk you were here 0:00
Even though we've never seen his daughter, we know Kenji is a dad purely because of his whisk puns
Clarifying the butter:
Me to the butter: Yes, you are actually butter
That's the best comment i've seen in a while.
The butter back to me: I can't believe it
Is it butter now?
It is nice to be home for the hollandaise!
Nice.
I just watched a man make sauce for almost twenty minutes
Now u can make it for your girl.
-AND I LOVE IT. MORE KENJI, MORE
I just left this comment in the main comment section because I, too, was floored how long it took him to cook the sauce lol...
_____________________
I’ve been making this dish since I was a kid, as my dad taught me when I was young how to make it (it was one of our family’s favorite Sunday morning breakfasts)...
I’ve never seen it be so complicated as what you did here.
What I’ve done all my life for the sauce only requires one sauce pan and a wooden spoon and fork...
First I put the egg yolks in the sauce pan, and then I add lemon juice concentrate (I’ve tried actual juice squeezed from lemons, and I think it tastes disgusting in comparison, and I can’t understand why that is, but it is what it is).
I mix those egg yolks (no egg white in my recipe) and lemon juice concentrate together real well with a fork before anything else is done (I will be honest and tell you that sometimes I do this part in a bowl instead of in the sauce pan, but if you wanted to save washing a dish, the bowl isn’t necessary).
Then I cut up the stick of butter into small cubes so that it can melt very quickly. I add all of those small cubes of butter into the sauce pan and start the fire on the lowest setting possible.
Then it is simply a matter of standing there and stirring it with a wooden spoon constantly without ever stopping for a second until the butter is completely melted and it becomes the consistency that you’d expect for the finished product. It doesn’t take long at all! No furious whisking, taking it on/off fire, using an extra pan to cook over steam, etc...
Now here is the important part: When the sauce reaches the desired consistency, _turn off the fire immediately! Take your sauce pan off of that hot range immediately!_ Keep stirring it for maybe a minute longer or so, for there to be assurance that there won’t be any danger of the sauce separating whatsoever.
*And that is it!*
Also, because I am a vegetarian and don’t eat animals, a great substitute for the Canadian bacon is a brand here in the USA called Morningstar Farms that makes “breakfast strips“ AKA fake bacon. That is as easy as putting the strips on a plate to microwave for about a minute or two, and it is a simple as that.
The only other thing that requires extra dishes to wash (or pan, rather) is poaching the eggs. I use an egg poacher for that to make it as simple and nearly fool proof as possible (just as with any poached egg, the only way you can mess it up is if you undercook it or overcook it - you just have to keep a good eye on it, which isn’t difficult at all). And of course the English muffins go in the toaster/toaster oven, which doesn’t require any more dishes either (pretty cool that you made your own muffins though!).
It takes me maybe 10-15 minutes to make this dish in total... If that. Super simple, and super delicious. Dang I think I just might make it for dinner now since I’ve not had it in some time and I have plenty of eggs right now lol. No egg muffins in the house though - Sourdough bread will have to do!
@@anti-ethniccleansing465 I'm thoroughly enjoying the precision and explaination of Kenji's recipe. And 20 minutes doesn't seem like an unreasonable amount of time? It's only 5 minutes longer than your 15 minute recipe, and everyone knows that 5 minutes is not a lot of time.
@@1987thedrums
His sauce alone took 20 minutes, bro. Not his whole recipe. My time estimation was for the entire dish when I make it.
Repurposing the 360 cam as a Shabu cam, I’m on board with this.
Shabu-POV cam!
Same, I loved that lol
Did you know Shabu is Tagalog slang for meth
"hollandaise is just mayonaisse" at the risk of being drawn and quartered by italians, if you think about it... carbonara is just pasta in a mayonaisse/hollandaise you make using the pasta to emulsify the bacon fat and egg together
Oh no
No offense taken! I think its not cause the cheese in it gives it a rather different texture, but yeah emulsifing eggs and fat gives birth to lots of delicious stuff in numerous cuisines.
You're simplifying by ingredients alone. They all have different reactions based on introductions, temperatures, additional ingredients etc. They're not the same
@Christmas Crustacean RIP bro
Yes absolutely. It’s looser because it has pasta water and slicker because of the starch, also a little more viscous because of the cheese but the basic emulsion and emulsifying agents are the same.
At my restaurant we used to serve something we called Spaetzle “cacio e Pepe” which basically played on this idea. We made a hollandaise flavored with pecorino and black pepper, which we put in a nitrous oxide-charge whipping siphon. We’d pan-fry spaetzle in butter, then pipe on this pecorino and black pepper hollandaise espuma, then top it with a pecorino cheese crisp.
It was delicious but also insanely high labor for the kind of restaurant we are al we eventually had to kill it. Maybe I’ll make it for a video some time.
What a genius episode! Using the water for tea, poaching and the hollandaise all at once, inspiring! And the puns were on point, no yolk.
Kenji: Puts butter in microwave without any cover on the top.
Me: I wonder what fabulous trick he has to stop it bursting all over the microwave?
Kenji: Forgets butter and it bursts all over the microwave. :D
me, while he's putting the butter in: huh. i'm sure *he* knows how not to make the butter pop in the microwave, unlike stupid old me.
i guess some things even famous chefs cannot do 😀
@@thehulsta One of the reasons I like to watch him, it's real.
@@kevinn4393 legends have it the butter is still popping elsewhere
Wet paper cloth or wet tea towel
? I've never had that issue. How long are you putting the butter in for?
*”high whisk high reward”*
And “calculated whisk” at 11:55
Such a "whisky" move...
Hollandaise is just Italian mayo.
Carbonara is just Pasta in Mayo.
Ramen is just Weeb Spaghetti.
Wine is just Living Juice.
Shabu is just a Chunky Sausage.
Ramen is Weeb Spaghetti.
That's a sentence I never thought I would read...
except it's not Italian
Weeb speghetti... Gonna be using that one.
hahahaha amazing
What about saimin
Kenji saying "I don't leave messes for other people" under his breath made me love him.
- Dog Cam? Check.
- Anecdote about No. 9 Park? Check.
- PUNS? Check. Check. Check.
Kenji is on fire.
I know this is a very old video but this is the first No. 9 Park anecdote I heard and it sent me straight to Google maps to figure out if that was where the old Greek diner was where I ate lunch with my dad when he worked in the Dukakis state house. I think it probably was, I'm not opposed to nice restaurants but I do miss those places too.
This video popped up randomly as I was playing a game on my computer . Now I’m at the grocery story getting stuff to make it. RUclips just gets me
Him putting his knives back in the drawer after chopping something is the most relatable thing I’ve ever seen on a cooking show *subscribe
the fact that he threw one eggshell out but put the other one back in the carton really bothers me for no reason
Also when he put the knife back in the drawer after using it for the chives
That’s not the trash it’s the compost bin. The cartons with eggshells also get composted, so they will both end up in the same place.
smurfman691 how dirty do you expect chives to make a knife? Especially a knife used multiple times per day
not every eggshell can make the cut
And how he immediately grabbed the cupboard after cracking the egg?.. 😭😭😭😩😩😩🙈🙈🙈
1:55 You might think Kenji just used a fixed camera with a wide-angle lens for this shot, but he actually has a camera operator taped to the ceiling. Now that's dedication!
I can't even express how much I've learned about technique and the cooking philosophy behind alot of these dishes.
I love the (mostly) unedited style while most other cooking videos edit the crap out of their videos which makes it harder to follow along.
Defenitely gonna try this way of making Hollondaise. Keep up the great work Kenji!
Kenji is literally so incredibly knowledgeable....yet so humble at the same time.
I've been watching Kenji's sporadic uploads for awhile and have loved all of them, but Kenji upped his RUclips game real quick during this quarantine and it's insanely impressive. Loving this content Kenji, thank you for inspiring home cooks everywhere, I'm sure I'm not the only one who appreciates this high quality content that you put out.
same here....have discovered Kenji during quarantine....he s amazing as a chef and an incredibly down to earth person in real life as we can all see from his videos....it is exactly his unique way of cooking and presenting stuff that makes him stand out from the crowd and get so many views...people are a bit fed up with the arrogant way of cooking most of professional chefs like to display...he has a very pleasant personality, I really like him...
I love the idea of Kenji presenting this dish to his wife for breakfast. "What happened to my eggs?" "I had to take a bite on camera first."
It's like clockwork. Every morning when my daughter needs a nap I throw on one of your videos and she's out within minutes. Apparently your voice really soothes her!
hope she enjoyed the puns also :D
I don't know, should take it as a insult or a complement to Mr.Lopez
Kenji has a semihypnotic voice,honestly...he calms me,too, and I m an adult...
"High whisk high reward"
"High whisk environment"
"This stuff is EGGcellent"
First comment I've seen to point out the egg one 😂
Bruh
His yolks are funny.
that would be a calculated wisk
I love the dad joke tangent at like 9:25 ish, but I also pity his poor daughter and all the "hey hungry im dad" she's going to have to hear
Blorp SHROMPERS, THOUGH. SHROMPERS!
@@katl8825Yeah the shrompers experiment was super funny
My favorite was Pepin's reply to his daughter asking "what's for dinner?" ... "Food."
so many whisk jokes. I was practically whisked away with laughter.
"this is a pretty high whisk environment" 😆
delete your account
Careful your puns are getting a little whisky
Eggscelent comment. At the whisk of sounding like a ham, I must say... that was a saucy pun.
star wars
@@josephdavis2695 Groan. 4 in 1. Well done.
Everything I needed today. There were dad jokes, food puns, not caring to read recipes and just doing it , behind the scenes of Shabu, beautiful eggs, mind blowing knowledge ( hollandaise is just warm mayo), and Shabu flawlessly catching food. Well done .
Kenji has the unique gift of making very complex techniques seem simple and unified.
this guy is probably the most helpful, wholesome chef that makes youtube vids. No bs, no forced ads, no negativity. And great tips, for instance that little tip about storing poached eggs.
I still think the ASMR from the Late nigh chorizo grilled cheese is unmatched
Hahaha your dog is like mine, he's like your shadow while you're cooking. IMO this is one the best cooking channels cause of the real time and the fact you actually show the cooking process instead of naming the steps
Yesss, I hace learned so much about technical skills because he shows the real thing
I have a rule of "two times" watching any Kenji video. That is so I know the time it takes him to make literally anything will be a minimum of twice as long for me to prepare myself
For me It's "only" 2x because he's so efficient. Other "fast" recipes take 3-4x (my knife game is weak!) Using the poaching egg water as a double boiler for the hollandaise (and for tea)-I'd have never thought of that.
you don’t know how reassuring it is to know you’ll clean up that microwave mess - I’ve lived with housemates for way too long.
Really enjoy your videos and enthusiasm for cooking.... I used to work in a French Creole restaurant in New Orleans and Hollandaise (Bernaise) were staples on the menu!! I would watch the restaurant chef make Hollandaise himself (I worked in the wait staff)... and would use a sheet pan with 1/4 sticks let the butter come to room temp and use a 8 quart table mixer to make the sauce... amazing to watch... he would dip his pinky and adjust! Our secret ingredient?? was Worcestershire sauce which brought an Unami flavor to it.... I have made it at home and I use a glass pyrex bowl that is more insulated... It allows better tempering and not scramble the eggs!!
My favorite? is using the egg whites to make an oyster mushroom (sauteed) with green onion omelet with a touch of gruyere cheese....
Thanks for your video and I really want to start a RUclips channel for cooking because its my passion......
You are the best companion while in quarantine, im trying everything you cook but failed miserably most of time. But still, it's fun doing it.
Keep going man, once you start to get things right it opens up a whole new world for you
The puns, this guys is on point… such an easy watch, wasn’t bored once.
Informative without giving me anxiety like Gordon Ramsay lol
Genuinely my new favorite cooking video creator. I love how it’s a very real and in depth look at the process including some of the science involved.
I don't normally watch a straight 18 mins cooking vid but this is just soo relaxing to watch 😌🍃
Kenji, STOP
*whispered: please carry on, I love puns
so many efficiency gems in these vids!
These videos are a super treat, Kenji. thank you. I hope this forever changes the way cooking and food shows are produced. I personally am sick to death of the food channel - never watch it because it’s so phony. Both you and Samin Nosrat make me feel optimistic for the future of cooking shows. Natural, real, generous. I am full of gratitude.
You are truly who I look up to thank you for everything you’ve taught me and for these killer ass videos.
I love the Shabu cam every now and then
i want to make this for my mom. something i could actually make and i feel like she would really enjoy them.
Do it!
Great idea! Mothers Day is fast approaching...
I like how he added the picture in picture through out his cooking videos now. Love his knowledge and his encouragement to do things your way despite being a pro chef. Thanks Kenji
I appreciate how disciplined you are. Best youtube chef I've found.
When I finished this video, I was literally compelled to shout, "This is such good content," to no one in particular.
The wholesomeness! The culinary insight! The puns! It's just great!
no need to cook food during quarantine. I simply watch my daily Kenji video to get nutrients.
This is what cooking shows should be! I love seeing his videos of real time cooking.
I like your reality-style, casual approach to cooking. Thanks for posting.
"Be the change you whisk to see."
I made this today using bottled lemon juice and everything turned out great except for an overwhelming bitter lemon flavor. I either poured too much or I should just get real lemons next time.
possibly both
Real lemons only. If it's bottled and it's not in a chiller, it's only fit for baking with. Maybe.
Good lad never expected to see you here
@@oswaltcabral how the fuck did you get an animated avatar
Way too much lemon juice. Squeezy bottle works fine but add to taste
Honestly the best, most realistic cooking experience you can do at home with excellent instructions and reasoning. Keep these up!!!!!
This is the first time I’m watching your channel and your stories / technique / explanations are by far the only ones that I’ve genuinely wanted to watch and felt like I didn’t need to just take rough ideas and apply real concepts to them in a while. The fact I can tell you’ve got years of restaurant experience without even saying so until you did was clear as day. Subbed up 👍🏻
"I never counted the amount of whisks it takes to make hollandaise, but that would be a 'calculated whisk" wow that is one of the best double entendres I've ever heard... because he would have to calculate the amount of whisks, and people in life try to only take "calculated risks" ....this man is a pun master
I can't believe that I watched this 18 minutes straight. I didn't even realize how time passes. Wow
One of my favorite dishes, classically made, and totally beautiful.
I love your videos, so relaxing, I love the tone of your voice and differently from other cooking "tutorials" you add so much details, fun facts and enjoyable anecdotes to it. It's such a pleasure to watch 😍🙏
Dude. Off topic. Made foolproof pan pizza tonight. Legit. Now I know what Saturday's bfast is.
nice bro
Wooo here for the premiere!
Stumbled across the channel yesterday and probably have around 8h of watchtime already...so amazing. This kind of "cooking show" is just real and I love how you talk about different stuff during cooking, like f.ex. telling us how you first made Hollandaise or how to change it into Bernaise.
Keep it up! :)
Kenji, I love your videos. You're so laidback and informative. Every video I have watched, I have learned something new. I found you on here a couple of weeks ago, and you're quickly becoming my favorite to watch on RUclips. I just wanted to let you know that I appreciate these videos, and I look forward to them. Cheers from Newfoundland!
when kenji busted out the artichoke all i could think was he should of made eggs woodhouse
Tried to do this exactly and let me tell you it's best god damn Benedict I've ever had
Kenji, you're one of the best. I am a chef and I absorb all your instructions as if you were MY chef. Your scientific and analytical approach to technique and ingredients resonates with me and my mind.
Just made this and it was delicious! Hollandaise was so light and had a wonderful texture. Thank you Kenji! Loving all of these quarantine vids, thank you for your hard work
this is great. eggs benedict is my absolute favorite breakfast/brunch item but was never available for me in the home. I think I can do this at home, you've given me inspiration. BTW, I tried the egg drop soup yesterday with my homestyle chicken broth. It was freaking delicious, but I f'ed up the egg drop portion and the egg threads didn't look pretty but tasted amazing. I'll try take two this weekend.
It's my first time here and I have to say, this guy knows what he's doing. He explains things well, and shows how to use the least equipment by making the Hollandaise over the saucepan in which he poaches the eggs. Even though I can't stand to eat poached eggs myself. My philosophy about eggs is "over hard" or "scrambled until browned." I'll be back.
This is honestly so much easier and more straightforward than the recipe in food lab, which I’ve tried many times with varying success. This clarifies several aspects of the one in the book. Thanks!
what i like most in your videos is your kitchen .. just like normal kitchens
“high whisk environment” lol
that egg yolk too !!!
i enjoy how much knowledge you provide us with in these type of videos not even just the way to cook it but the level of education on things like the canadian bacon makes these videos especially enjoyable thanks for making them
I watched this video tutorial as a refresher before teaching this hollandaise method to a Spanish cooking class--loved the method and explanations here. The hollandaise came out amazing--felt pretty fool proof! Gracias, Kenji.
“High wisk high reward” lol Kengi finally made a joke and it makes me so happy.
Someone needs to make a “Oh you” Meme of Kenji with a GoPro on his forehead looking at Shabu....
OMG Yes his puppy really looks like the one from the meme hah
This is my fourth time watching this video, and I just now discovered the "calculated whisk" pun. Kenji's Cooking Show really is the gift that keeps on giving.
Love this . Every new skill adds to your food . Thanks
Yoo the shabu cam is life :D
Loving the new angles, production value going up.
I love this video- so much knowledge about the techniques
I lovelovelove this!!! I can't tell you how much I love your style, your messy kitchen, your teaching, and your dog. My guy, to call you my hero doesn't begin to describe it!
This month I'm trying to master my egg basics, and I just watched your Food Lab video on poached eggs from 2013. There you said that salting/swirling the water were myths, but you did both in this video. Has your opinion changed?
Don’t disrespect him with dumb questions
@@DiamondSupplyC0 That is neither a dumb question nor disrespect, not sure why you're needing to troll here.
@@giorgioortiz you watched the video ? You saw how he made it. He explained about taking out the watery part of yolk. I’m not trolling just trying to help you with your question that didn’t need to be asked lol
Fucking salting your water isn’t a myth? It makes the food saltier and water boil hotter. Any fruit cup should know that. He swirled it so the yolks don’t get mixed together and he clearly explained that’s why he takes of the water part of white because that’s the part that sticks together. Just pay attention next time, it’s not that hard.
@@DiamondSupplyC0 except he says differently in another video. Stop being a dick and trolling people in the comments.
DAMN THAT CAMERA GAME STRONG
It’s been really cool to see your videos get more and more sophisticated, thank you for your continued uploads!
Really amazing how knowledgeable Kenji is. Makes for a very educational video. Thank you for sharing what you know.
I have a very important question. How do you decide whether you're going to put the egg shell back into the carton (1:17), versus into your compost bin (1:32)?
Probably doesn't matter, he is going to put the carton with the shells in the compost bill as well.
Damn you, I'm going to have to cross stitch "high-whisk environment" on an apron or something
I love how im watching your video at 3 in the morning and feel as though I'm having a full blown conversation with this guy. I learned alot
Made this today! It was delicious. Great recipe can’t wait to make it again. Thank you!
Does him setting everything on the edge of the counter mess with anyone elses Anxity? XD
Came here for the cooking, stayed for the dad jokes... 😂
Thank you for such a beautiful recipe ❤
I have never tried it before! I’m excited to try it tomorrow!! Looks so good 😍
Imagine the first madlad that just wouldn't stop whisking