This has become my favourite cooking channel as of late. 1. Not too much fancy/long ass shots. 2. Gets to the point. The videos are perfect in length. 3. Personality. Easy going, not in your face. Keep it up!
Brother this brings back memories. The first restaurant I worked in. We had five Benedict on brunch. Classic, Royale, smoked trout with sage hollandaise, soft shell crab (in season), and a Oyster Rockefeller. I was a dishwasher. Two weeks after I was hired the sous chef sent an unseasoned beschemel to the pass. Owner told him even a dish washer could do better and fired him. He promoted me to his sous. He then put me through the gauntlet. True trial by fire lol. I spent 4 years in that position and loved/hated every minute. I will always be grateful for the opportunity that chef gave to 15 year old me. You made a beautiful hollandaise Andy. Thank you so much for the memories and for teaching the newer generations how to cook properly. Respect!
One of the best cooking channels... no fluff, no stupid singing or non-stop editing... straight to the point and the food is perfectly accessible for anyone to make.
I highly disagree. He over complicated such a simple sauce. Edit: Wow. He doesn’t know how to poach eggs either… Where does this guy get off trying to teach others?? Yikes.
@@anti-ethniccleansing465 Pointless comments... if you're going to criticize, then at least explain. There was nothing over complicated about the sauce... that's straight out of culinary school. Yeah the blender method is easier... this is the classic preparation. And the eggs... what, because he didn't spin the water? I can't even imagine what you consider as poached eggs and hollandaise
@@stevefiorey630 You don’t need a blender or a double boiler to make super easy, perfect hollandaise sauce from scratch. You also don’t need a whirlpool for easy, perfect poached eggs - you don’t even need to feel them for their texture to know their done. There’s a simple way to do both of these things that is super easy, fool-proof, and _NOBODY_ can mess up. Not even a child who is old enough to use a stove. No culinary school needed. 🙄 I would have loved to teach you these easy methods if you were interested in learning, but you clearly don’t care to learn, as you were more concerned in giving me attitude.
@@anti-ethniccleansing465 Again, all talk - zero substance. Prove you know what you're talking about instead of making excuses like you got attitude from someone.... The measuring cup in a saucepan filled halfway with water? or the Melting butter in water then adding the egg yolk? Please tell me that's not where you're going...
@@stevefiorey630 I have no idea what bizarre methods you’re talking about, but I got a good chuckle that you tried to guess. But nah, you already annoyed me from the start here with the way you talked to me. I have no desire to make anything in life easier for you after that, and I don’t have to “prove” a damn thing to you. Too bad, so sad. Next time you want to learn from someone, maybe you’ll think twice about talking shit to them.
Andy please please please do more than one full vid a week! So interesting and no over the top shenanigans like some channels, just interesting informative cooking, wonderful, keep it up ❤️
First off, all 3 look excellent. But, this entire episode is about a phenomenal hollandaise sauce! Probably the best recipe I've seen, definitely better than mine!
cool. i actually haven't made hollandaise yet, but have been meaning to. so many recipes and such, and also the headspace of how easy it is to fugg up. i'll maybe start using this one then!
@@lurklingX made it first try. its actually more intimidating than difficult. Just don't make it for asparagus the first time, because you need a shit load of it :D
Love the Florentine and the Royale... Trying to loose a load of weight, I swap out the muffin with a large flat mushroom and add chopped spring onions to the spinach and add a slice of ham, or a snaked haddock fillet. Whichever way you cook any of these three, they're great. Love the channel Andy....pretty new to you, but loving it fella! Thanks for all the content!
I worked for chef that made me take stems off spinach too.. At first I thought it was nuts. Now years later I'm retired but I still do this and teach my kid to. It makes such a difference. Also gives you time to look at each leaf for quality which I feel is also worth it. Cheers
I once had brunch at a restaurant and ordered what was called 'Texas Benedict'. It was an Eggs Benedict with grilled sourdough bread, pulled pork, jalapenos, barbecue sauce, poached egg, hollandaise, and pickled red onion. It was so damn delicious!
we call them all "bennys" and the best one, my personal favorite, is the "irish benny" which is a standard benny with corned beef hash in place of the ham. also they almost always serve them with char grilled asparagus here. This was a super interesting watch. I love watching you cook because you break it down so helpfully and don't judge anyone's access to ingredients or equipment. Thanks for cooking with us Andy, you're one of the best around.
This is one of my favorite dishes, particularly because its something that I like to share with people which is a huge part of why I cook and watching you and babe try it was soo sweet and just really made my day. There's just something so genuine about how you cook where it still catches that home made, casual artistry I associate with cooking but without losing the perfection of the craft. Things like the spinach stems and using a fry pan as a lid. I would bet if you ever see this message you know what I'm talking about. Anyway thank you so much for this.
I think you're right about the menu condensing. We run eggs benny numerous ways as a Friday and Saturday breakfast special. Instead of saying each dish by it's name, we say "Eggs Benny, with wilted spinach and either bacon, ham, smoked salmon, or asparagus" All of them have wilted spinach as standard, and sometimes we get in other things like chorizo or Irish pork sausage. Love your work, mate!
At one of the diners serving eggs Benedict near me.,.. they do list the various ones with names. Eggs Benedict - ham. Eggs Florentine - spinach. I forget the name they give the one with smoked salmon, but it is NOT Eggs Royale. There are two or three other Benedicts on the list, all with names. I think the only Benedicts with universal names are the ham one, and the spinach one.
My favourite, that I make regularly, is a combination of the florentine and royale. I put smoked salmon on top of spinach, then poached eggs and an all lemon hollandaise, no vinegar. And I make the delicious hollandaise in the microwave. It needs precision timing not to scramble the eggs, but it takes seconds. No mess, no fuss. Oh yum!
Love all of these, couple times I have had egg rothchilds (roast tenderloin, sliced tomato and mushrooms topped with poached eggs & hollandaise). It made me happy!😊
I’m so glad that I got to watch you make hollandaise sauce & poached eggs for all of these variations. Truly appreciate this video. Thank you so much for sharing this with us.
It's my first whole video, and not just a short. And this is so much better hearing all those small tips/stories! Thanks will try this for breakkie tomorrow
I love eggs! Love this channel and your style. Here's a different way to poach eggs, especially if you have a large amount to make. 1.1 cup room temp water and 1 cup room temp white distilled vinegar. 2. Crack the eggs, place in the mixture and let them sit for ten minutes until the egg has turned white. 3.Gently boil water, gently put the eggs in the water. Water should be about 4 inches deep. 4.Cook eggs for 3 minutes, take out and BAM! Perfect poached eggs. The whites don't go flying everywhere as the vinegar solidified the egg without cooking it or flavouring it.
Poached eggs are my kryptonite, have never been able to get them right in the 20 odd yrs I've been trying. As a last gasp attempt, I tried that method of presoaking in water/ vinegar and I have to agree. They finally turned out awesome. The youtuber I watched does warn not to leave them for longer than 10 minute soak or you risk having a tough white
In Olympia Wa, we have a Bavarian Benedict,.. Its with a pretzel bun, and a stoneground mustard hollaindaise sauce, w/ pastrami & corned beef , and fried sauerkraut as well... It is absolutely amazing, and its probably my favorite benedict next to the amazing Lox Benedict aka Royal.. :)
Love this video. Love your channel and love your passion for food education. It drives me nuts that all my local cafes offer eggs florentine as Eggs Benedict and even worse they don’t sauté the spinach then they make you pay extra for ham/bacon.
Thank goodness you clarified these... and you also nailed the origin! And, most importantly you dropped it in the middle of the day here so I did not have to worry about drowning in bed salivating! Royal and mimosas win every time!
In Ontario, Canada, we use Peameal bacon for Eggs Benny, but I've also had fried chicken being used as well, and then subsequently nashville fried chicken eggs benedict, which is amazing btw.
The true traditional way. Peameal Bacon is what they would have been serving as Bacon in the Waldorf Hotel in NYC in the late 1800 and early 1900's. Canada, via the port of Toronto, was shipping massive amounts of pork (including Peameal Bacon) to Britain after the British had repealed the Corn Laws in 1877 and if you lived anywhere near the Great Lakes or the north Atlantic and where a sea port then ship transported pork from Toronto was your cheapest option. Outside of these regions, if you where in the US, then it was cheaper to get your pork from the big American Hog Slaughtering facilities in the mid west via train so when Eggs Benedict caught on places outside of New England and NYC (and eastern Canada) ham was substituted for the Peameal Bacon.
Spot on with the eggs. Good of you to point out the age of the egg impacting the poaching process (Andy would likely know all about this, but certainly for the rest of you) What happens as the egg gets a bit older is the proteins in the white start to break down and lose their structure, turning kind of watery. So really fresh eggs poach the best, but what you can do to help the process is to carefully separate the watery bits of white with the firmer bits - I just use clean hands for this, letting the waste run through my fingers and the rest of it stays in my hand that can then be deposited in a bowl or a cup before dropping in the water Personally I do use the vortex method, and get it moving nice and fast, but I also try to keep my eggs less than a week from the shop so that the whites and yolk don't break away. Definitely a lot of ways to poach an egg!
Genius with the fried green tomato addition! I'm perfecting a recipe for a savory BLT cheesecake, something a bit fancy to serve for brunch. It has crumbled bacon, sun dried tomato bits, plus smoked Gouda and parmesan in the batter, over a rye krisp crumb crust, and when playing it, I put a good layer of hollandaise sauce over the top, which has a shingle roof of fried green tomato slices, them the hollandaise gets more bacon crumbles and chives for garnish. It's pretty good!
Love this channel, pure gold. Andy’s a stud n seems to have a heart of gold and he’s got a sweet, good looking lady too n can cook his ass off. But I wish he would move the camera closer to the things he’s cooking so we can see the consistency and aesthetics of the dish while he’s cooking in these long format videos ❤
Such skill and confidence: one handed egg crack into the boiling water. We made it with asparagus or spinach; used a stick blender for the Hollandaise. Will add the Royale to our menu. Thanks Chef for a great video!
I love this channel. Absolutely informative without all the fluff added to most cooking shows. Thanks for being out there. And yes, Mitch is "basic" :)
You are absolutely magical! Thank you for taking the time to make these programs! So fun to watch and so educational. Many thanks, Best regards, Anders from Sweden 👏🏻🤘🏻
Thank you Andy for another great video, Royale are my babe’s absolute favorite. One tip from a self taught cook, I crack my eggs into a strainer and that’s how I get rid of all the excess runny whites in eggs ensuring perfect oval shaped eggs every single time
So happy you did this, all our local cafes call any poached egg dish benny & it drives me mental! 😅 oh & my water bacon game is on point thanks to you!
I didn't know it has different name depending on what topping you use other than the prerequisite muffin, poached egg, and hollandaise sauce. Thanks for the recipe, Chef!
Hello, I really like your videos, I find myself reproducing your simplest recipes (I don't always find all the necessary ingredients) and I get most of them right... I appreciate the good work, and the willingness to share your knowledge as a chef . I really like cooking (Portuguese cuisine) and with your help I try to raise my level. Greetings from Portugal.
A lot of times, ingredients can be substituted. Doesn't give the same effect, though. One example is shallots and tropea onions. In my experience tropeas are hard to get where I live (Germany) and shallots can make a more readily available substitute. Just experiment a little bit with ingredients that seem similar.
:D great, i think i just found another channel to explore. i love how it just feels down to earth, none of that frivolous stuff or fussiness. (which also makes it annoying for actually stepping through a recipe for the first time.) also, nice tatts and great delivery!
I'm so glad you're doing this. Have you tried explaining this to an American (I'm not a racist). When I say we don't eat "English muffins" all the time it blows their mind.
Great video Andy! I too am an eggs royal man, some good tips here, adding a drop of water to stop the hollandaise splitting, rolling simmer and no need to swirl and as for removing the stems from the spinach that’s just crazy 👍🏻
I love eggs benedict. One of our German restaurants makes eggs florentine on potato pancakes instead of English muffin. It's delicious. Hollandaise and Bernaise sauce rock
My 2 faves are wilted spinach, ham, eggs and hollandaise sauce served with a little finely sliced chives sprinkled on top or if I'm feeling especially extra I'll do wilted spinach, smoked salmon, eggs, hollandaise sauce, topped with salmon roe and a couple of fresh springs of dill.
Does removing the milk solids change the flavor of the sauce? I've never done that. I always do my eggs in muffin tins and the muffin and ham in the oven. Usually about 9 mins at 350. Then 3 egg yolks and hot butter with lemon mixed using a hand blender. Salt as needed. Just curious about what makes the clarified butter good or worth it. Thanks for the great video!
First time commenter and just subbed. Love the advice and ease of cook with variations. The first/best homemade eggs benny I made was with a Dutch rusk and edam cheese and it had so many complex flavours and textures. Thanks for sharing your experience, advice and time. Looking forward to integrating some helpful tips. Cheers!
my favorite breakfast, some tips i came across in the years, look up blender hollandaise, skip the vinager and use hotsauce, franks is great. Before dropping your eggs crack them in a fine mesh sieve, all the really watery egg white will fall threw and leave you with the perfect egg to poach. And than ham HAS to hit a hot pan and get a lil colour on it.
I started with Chef Gordon then to chef Jamie and then Chef Marco but by far explanation and simplification it has to be to you Chef Andy besides Chef Jamie but I love you coz not only you cook western food but you cook a lot of Asian and other cuisine with the core ingredient but with different approach in cooking food as well like the eggs in swirling water and your explanation why you don't swirl makes a lot of sense. Cheers to you Chef Andy. Hope you can look into PNG cuisine soon! Cheers chef from the Philippines!
Poaching eggs: Whites of egg consist of a watery part and a more viscous part, it's the watery part (which increases with age) that creates the extra wispy cooked bit. If that wispy bit annoys you, crack eggs into a small-hole colander and let it drain away before slipping each whole egg into the boiling water.
Shortly ago made my first sauce hollondaise myself. Was good and tasty, still would have needed to whisk the yolk more in the beginning. So far so good. Thought of reheating some sauce the next day and ended up confused by having pure oil and wet bread debry. Cought up the word separation and instantly got the problem :D Thanks!
Best cooking channel imo, I normally make a cheat stick blender hollandaise but tomorrow I'm gonna go buy some salmon, follow the instructions and make a proper royale x
Very interesting about small bubbles creating the golf ball shape - i must have researched 50 other cooks ways to poach eggs and nobody else mentioned this ;) people are even using glad wrap to get this shape which is just crap IMHO.
I manage to do this whole thing in one pot and one tray. I clarify the butter in a glass bowl floating as the water comes up to temp, then use it as a baine marie for the hollandaise, finally poach the eggs in it, bacon in the oven.
I've been cooking for about 30 yrs and I can comfortably say this guy is a good cook. You mentioned using bacon but I can't tell what type you are using. It doesn't look like strip bacon, is it peameal bacon (don't know what you call it in Europe - Canadian bacon maybe)? Now that I think of it I wonder what a pancetta Benny would be like?
always find non-clarified butter, has enough moisture in it to keep the sauce from binding, ...like.. clarifying butter, just boils off that moisture. but it's there in the butter. might as well use it. having it cubed also regulates the temp. at least to me. makes it easier ... and can just add your acid as the only other liquid.
I don't remember ever having eggs Benedict or the sauce but man your video has made me crave it. You're making me crave something I've never had before. That doesn't happen to me often.
This has become my favourite cooking channel as of late.
1. Not too much fancy/long ass shots.
2. Gets to the point. The videos are perfect in length.
3. Personality. Easy going, not in your face.
Keep it up!
Couldn't agree more, I feel like so many cooking channels are yelling at me through the screen.
Agreed
100% agree
Personally, my favorite part is the INCREDIBLY BAD ECHOEY SOUND PRODUCTION.
With the Australian accent, it's perfect
This channel is gold
Thanks 🙏
Gold!!!
@@andy_cooks thank you, keep up the good work!
This comment is Gold
yep, sure is
Brother this brings back memories. The first restaurant I worked in. We had five Benedict on brunch. Classic, Royale, smoked trout with sage hollandaise, soft shell crab (in season), and a Oyster Rockefeller. I was a dishwasher. Two weeks after I was hired the sous chef sent an unseasoned beschemel to the pass. Owner told him even a dish washer could do better and fired him. He promoted me to his sous. He then put me through the gauntlet. True trial by fire lol. I spent 4 years in that position and loved/hated every minute. I will always be grateful for the opportunity that chef gave to 15 year old me.
You made a beautiful hollandaise Andy. Thank you so much for the memories and for teaching the newer generations how to cook properly. Respect!
One of the best cooking channels... no fluff, no stupid singing or non-stop editing... straight to the point and the food is perfectly accessible for anyone to make.
I highly disagree. He over complicated such a simple sauce.
Edit: Wow. He doesn’t know how to poach eggs either… Where does this guy get off trying to teach others?? Yikes.
@@anti-ethniccleansing465 Pointless comments... if you're going to criticize, then at least explain. There was nothing over complicated about the sauce... that's straight out of culinary school. Yeah the blender method is easier... this is the classic preparation. And the eggs... what, because he didn't spin the water? I can't even imagine what you consider as poached eggs and hollandaise
@@stevefiorey630
You don’t need a blender or a double boiler to make super easy, perfect hollandaise sauce from scratch. You also don’t need a whirlpool for easy, perfect poached eggs - you don’t even need to feel them for their texture to know their done. There’s a simple way to do both of these things that is super easy, fool-proof, and _NOBODY_ can mess up. Not even a child who is old enough to use a stove. No culinary school needed. 🙄
I would have loved to teach you these easy methods if you were interested in learning, but you clearly don’t care to learn, as you were more concerned in giving me attitude.
@@anti-ethniccleansing465 Again, all talk - zero substance. Prove you know what you're talking about instead of making excuses like you got attitude from someone.... The measuring cup in a saucepan filled halfway with water? or the Melting butter in water then adding the egg yolk? Please tell me that's not where you're going...
@@stevefiorey630
I have no idea what bizarre methods you’re talking about, but I got a good chuckle that you tried to guess. But nah, you already annoyed me from the start here with the way you talked to me. I have no desire to make anything in life easier for you after that, and I don’t have to “prove” a damn thing to you. Too bad, so sad. Next time you want to learn from someone, maybe you’ll think twice about talking shit to them.
Andy please please please do more than one full vid a week! So interesting and no over the top shenanigans like some channels, just interesting informative cooking, wonderful, keep it up ❤️
Someday, just need to find some extra time to pull it off ✌️
First off, all 3 look excellent. But, this entire episode is about a phenomenal hollandaise sauce! Probably the best recipe I've seen, definitely better than mine!
What a compliment - thank you!
cool. i actually haven't made hollandaise yet, but have been meaning to. so many recipes and such, and also the headspace of how easy it is to fugg up. i'll maybe start using this one then!
@@lurklingX made it first try. its actually more intimidating than difficult. Just don't make it for asparagus the first time, because you need a shit load of it :D
Love the Florentine and the Royale...
Trying to loose a load of weight, I swap out the muffin with a large flat mushroom and add chopped spring onions to the spinach and add a slice of ham, or a snaked haddock fillet.
Whichever way you cook any of these three, they're great.
Love the channel Andy....pretty new to you, but loving it fella! Thanks for all the content!
He is the best!!!! Glad you found him! Thanks for the champagne tip with the Bearnaise!!
I worked for chef that made me take stems off spinach too.. At first I thought it was nuts. Now years later I'm retired but I still do this and teach my kid to. It makes such a difference. Also gives you time to look at each leaf for quality which I feel is also worth it. Cheers
I do this too because I don't like the texture of the stems, that said, none of the cafe's in NZ bother to remove them
spinach isnt even that healthy at all. I dont even need veggies at all and my bloodwork is better than all of yours ;)
I'm in prison and do this too! I call it my stem cell research.
The stems are perfectly fine to eat
@@JesusFriedChrist I've heard the same said of celery 🤮
I once had brunch at a restaurant and ordered what was called 'Texas Benedict'. It was an Eggs Benedict with grilled sourdough bread, pulled pork, jalapenos, barbecue sauce, poached egg, hollandaise, and pickled red onion. It was so damn delicious!
YUM!
Damn that sounds so good
Sounds good but not sure on the bbq sauce! I'd have to try
That sounds so good. I am saving this to try!
@@PercyChips It was a sweet barbecue sauce! That paired with the tangy hollandaise was an amazing contrast of flavors!
we call them all "bennys"
and the best one, my personal favorite, is the "irish benny" which is a standard benny with corned beef hash in place of the ham.
also they almost always serve them with char grilled asparagus here.
This was a super interesting watch.
I love watching you cook because you break it down so helpfully and don't judge anyone's access to ingredients or equipment.
Thanks for cooking with us Andy, you're one of the best around.
This is one of my favorite dishes, particularly because its something that I like to share with people which is a huge part of why I cook and watching you and babe try it was soo sweet and just really made my day. There's just something so genuine about how you cook where it still catches that home made, casual artistry I associate with cooking but without losing the perfection of the craft. Things like the spinach stems and using a fry pan as a lid. I would bet if you ever see this message you know what I'm talking about. Anyway thank you so much for this.
I think you're right about the menu condensing. We run eggs benny numerous ways as a Friday and Saturday breakfast special. Instead of saying each dish by it's name, we say "Eggs Benny, with wilted spinach and either bacon, ham, smoked salmon, or asparagus" All of them have wilted spinach as standard, and sometimes we get in other things like chorizo or Irish pork sausage. Love your work, mate!
The chorizo and pork sausage would be nice 👌
Gwan the Irish sausage
@@jackhogan5763 what does "gwan" mean, mate?
At one of the diners serving eggs Benedict near me.,.. they do list the various ones with names. Eggs Benedict - ham. Eggs Florentine - spinach. I forget the name they give the one with smoked salmon, but it is NOT Eggs Royale. There are two or three other Benedicts on the list, all with names. I think the only Benedicts with universal names are the ham one, and the spinach one.
@tanikokishimoto1604 there's at least six... Benedict - ham. Florentine - spinach. Royale - yes, it's a thing, and yes, it's with smoked salmon. Sardou - spinach, artichoke, and anchovies. Neptune - crab meat. Cochon - pulled pork...
My favourite, that I make regularly, is a combination of the florentine and royale. I put smoked salmon on top of spinach, then poached eggs and an all lemon hollandaise, no vinegar. And I make the delicious hollandaise in the microwave. It needs precision timing not to scramble the eggs, but it takes seconds. No mess, no fuss. Oh yum!
Love all of these, couple times I have had egg rothchilds (roast tenderloin, sliced tomato and mushrooms topped with poached eggs & hollandaise). It made me happy!😊
I’m so glad that I got to watch you make hollandaise sauce & poached eggs for all of these variations. Truly appreciate this video. Thank you so much for sharing this with us.
It's my first whole video, and not just a short. And this is so much better hearing all those small tips/stories! Thanks will try this for breakkie tomorrow
I love eggs! Love this channel and your style. Here's a different way to poach eggs, especially if you have a large amount to make.
1.1 cup room temp water and 1 cup room temp white distilled vinegar.
2. Crack the eggs, place in the mixture and let them sit for ten minutes until the egg has turned white.
3.Gently boil water, gently put the eggs in the water. Water should be about 4 inches deep.
4.Cook eggs for 3 minutes, take out and BAM! Perfect poached eggs. The whites don't go flying everywhere as the vinegar solidified the egg without cooking it or flavouring it.
or you can work smarter and just sous vide a crap ton a bunch of eggs in shell to whichever doneness of yolk you prefer...
So many ways to poach an egg 👌
Poached eggs are my kryptonite, have never been able to get them right in the 20 odd yrs I've been trying. As a last gasp attempt, I tried that method of presoaking in water/ vinegar and I have to agree. They finally turned out awesome. The youtuber I watched does warn not to leave them for longer than 10 minute soak or you risk having a tough white
Such a good cook. Explains step by step beautifully. Such a class act!
In Australia I have come across eggs Titanic, which is the smoked salmon one! Absolutely delicious!
Royal all the way. Is a staple breakfast around Christmas time for me. Would love to see how you would do a spiced jerk ham too
It's just so good!
In Olympia Wa, we have a Bavarian Benedict,.. Its with a pretzel bun, and a stoneground mustard hollaindaise sauce, w/ pastrami & corned beef , and fried sauerkraut as well... It is absolutely amazing, and its probably my favorite benedict next to the amazing Lox Benedict aka Royal.. :)
Never heard of it, but it sounds phenomenal!
That sounds delicious 👌
@@andy_cooks Could you try to make something similar to this?! That would be awesome !
This is my absolute favorite channel! Thanks Chef Andy for being cool and an amazing Chef. Babe, too! 😊
Thanks for watching!
Thank you chef.
Presentation is on point and covers each technique in an easy to understand way.
I’m loving the longer form content please keep them coming!
Love this video. Love your channel and love your passion for food education.
It drives me nuts that all my local cafes offer eggs florentine as Eggs Benedict and even worse they don’t sauté the spinach then they make you pay extra for ham/bacon.
This is the greatest cooking channel on RUclips. It’s just so entertaining and you learn at the same time. Thanks Andy all the way from Spain
Finally, the video I've been waiting for!
Thank goodness you clarified these... and you also nailed the origin! And, most importantly you dropped it in the middle of the day here so I did not have to worry about drowning in bed salivating! Royal and mimosas win every time!
Thanks for watching!
There are very few channels I learn this much from. Thanks mate
This channel is incredible. Perfect amount of explanation on each step. Love it
I like this guy. He’s cool. No show off. No blubbering. Honest and simple good cooking tips.
In Ontario, Canada, we use Peameal bacon for Eggs Benny, but I've also had fried chicken being used as well, and then subsequently nashville fried chicken eggs benedict, which is amazing btw.
The true traditional way. Peameal Bacon is what they would have been serving as Bacon in the Waldorf Hotel in NYC in the late 1800 and early 1900's. Canada, via the port of Toronto, was shipping massive amounts of pork (including Peameal Bacon) to Britain after the British had repealed the Corn Laws in 1877 and if you lived anywhere near the Great Lakes or the north Atlantic and where a sea port then ship transported pork from Toronto was your cheapest option.
Outside of these regions, if you where in the US, then it was cheaper to get your pork from the big American Hog Slaughtering facilities in the mid west via train so when Eggs Benedict caught on places outside of New England and NYC (and eastern Canada) ham was substituted for the Peameal Bacon.
Great explanation Andy. I love all three of these dishes. 👍
Thanks 👍
Love hearing about kitchen standards back in your travels. Love ya work mate
Spot on with the eggs. Good of you to point out the age of the egg impacting the poaching process
(Andy would likely know all about this, but certainly for the rest of you) What happens as the egg gets a bit older is the proteins in the white start to break down and lose their structure, turning kind of watery. So really fresh eggs poach the best, but what you can do to help the process is to carefully separate the watery bits of white with the firmer bits - I just use clean hands for this, letting the waste run through my fingers and the rest of it stays in my hand that can then be deposited in a bowl or a cup before dropping in the water
Personally I do use the vortex method, and get it moving nice and fast, but I also try to keep my eggs less than a week from the shop so that the whites and yolk don't break away. Definitely a lot of ways to poach an egg!
Thank you Andy, been cooking since I’m 12 years, and your channels inspires nicely, keep you motivated through the week
Shot bro
Yummy. I had eggs Benedict twice this week…one with green fried tomatoes (my favorite). Need to see your pups every now and then.
They're usually hanging around my feet 😂
Genius with the fried green tomato addition! I'm perfecting a recipe for a savory BLT cheesecake, something a bit fancy to serve for brunch. It has crumbled bacon, sun dried tomato bits, plus smoked Gouda and parmesan in the batter, over a rye krisp crumb crust, and when playing it, I put a good layer of hollandaise sauce over the top, which has a shingle roof of fried green tomato slices, them the hollandaise gets more bacon crumbles and chives for garnish. It's pretty good!
@delightschwartz2155 just have to say you are welcome to come cook for my birthday 😅 sounds beyond amazing
Love the feel of your channel mate, kinda like a relaxed version of Wang Gang, no bullshit, simple and informative. Great stuff brother.
I'm enjoying every video you create 🙏 truly expands my knowledge by just watching and observing.
Thank you Chef Andy for another no nonsense easy to follow beautiful recipe, we really appreciate it. Thank you.
I love watching you two together!!
Love this channel, pure gold. Andy’s a stud n seems to have a heart of gold and he’s got a sweet, good looking lady too n can cook his ass off. But I wish he would move the camera closer to the things he’s cooking so we can see the consistency and aesthetics of the dish while he’s cooking in these long format videos ❤
Such skill and confidence: one handed egg crack into the boiling water. We made it with asparagus or spinach; used a stick blender for the Hollandaise. Will add the Royale to our menu. Thanks Chef for a great video!
I love this channel. Absolutely informative without all the fluff added to most cooking shows. Thanks for being out there. And yes, Mitch is "basic" :)
You are absolutely magical! Thank you for taking the time to make these programs! So fun to watch and so educational. Many thanks, Best regards, Anders from Sweden 👏🏻🤘🏻
The way you create your content is pure gold. Shout out from Cabo Verde!
You and babe give me life goals. Love your content
Love your channel and the style of your videos. Not crowded, to the point, easy to understand and easy to follow. Definitely staying for more!
Thank you Andy for another great video, Royale are my babe’s absolute favorite. One tip from a self taught cook, I crack my eggs into a strainer and that’s how I get rid of all the excess runny whites in eggs ensuring perfect oval shaped eggs every single time
So happy you did this, all our local cafes call any poached egg dish benny & it drives me mental! 😅 oh & my water bacon game is on point thanks to you!
That's awesome - thank you for watching!
@@andy_cooks that’s cute thanks for answering wishing you & babe lol much success 😉
I didn't know it has different name depending on what topping you use other than the prerequisite muffin, poached egg, and hollandaise sauce. Thanks for the recipe, Chef!
Bloody good video my dude a fellow NZ watcher I will be making this 2mrw morning cheers Andy.
Hello, I really like your videos, I find myself reproducing your simplest recipes (I don't always find all the necessary ingredients) and I get most of them right... I appreciate the good work, and the willingness to share your knowledge as a chef . I really like cooking (Portuguese cuisine) and with your help I try to raise my level. Greetings from Portugal.
A lot of times, ingredients can be substituted. Doesn't give the same effect, though. One example is shallots and tropea onions. In my experience tropeas are hard to get where I live (Germany) and shallots can make a more readily available substitute. Just experiment a little bit with ingredients that seem similar.
Andy's first mouthful... that is a man after my own heart.
:D great, i think i just found another channel to explore. i love how it just feels down to earth, none of that frivolous stuff or fussiness. (which also makes it annoying for actually stepping through a recipe for the first time.) also, nice tatts and great delivery!
I'm so glad you're doing this. Have you tried explaining this to an American (I'm not a racist). When I say we don't eat "English muffins" all the time it blows their mind.
Great video Andy! I too am an eggs royal man, some good tips here, adding a drop of water to stop the hollandaise splitting, rolling simmer and no need to swirl and as for removing the stems from the spinach that’s just crazy 👍🏻
I love eggs benedict. One of our German restaurants makes eggs florentine on potato pancakes instead of English muffin. It's delicious. Hollandaise and Bernaise sauce rock
My 2 faves are wilted spinach, ham, eggs and hollandaise sauce served with a little finely sliced chives sprinkled on top or if I'm feeling especially extra I'll do wilted spinach, smoked salmon, eggs, hollandaise sauce, topped with salmon roe and a couple of fresh springs of dill.
Love the knowledge u impart each time. Had no idea about royal. Have had crab multiple times. Thanks
Hollandaise sauce should be served on holidays change my mind!
They look amazing thanks for another lovely tutorial.
Thanks for watching!
They look scrumptious! My favorite is also the Royale, but I would have happily tried them all!
Thanks so much Andy for sharing this, and it worked a treat!
I'm all over eggs royale but if you can get some really good ham (not bacon) eggs benedict is the OG.
Trop bien, à chaque fois un super travail dans la simplicité
Eggs Benedict is breakfast gold! Yum 🥰
Does removing the milk solids change the flavor of the sauce? I've never done that. I always do my eggs in muffin tins and the muffin and ham in the oven. Usually about 9 mins at 350. Then 3 egg yolks and hot butter with lemon mixed using a hand blender. Salt as needed. Just curious about what makes the clarified butter good or worth it. Thanks for the great video!
First time commenter and just subbed. Love the advice and ease of cook with variations. The first/best homemade eggs benny I made was with a Dutch rusk and edam cheese and it had so many complex flavours and textures. Thanks for sharing your experience, advice and time. Looking forward to integrating some helpful tips. Cheers!
my favorite breakfast, some tips i came across in the years, look up blender hollandaise, skip the vinager and use hotsauce, franks is great. Before dropping your eggs crack them in a fine mesh sieve, all the really watery egg white will fall threw and leave you with the perfect egg to poach. And than ham HAS to hit a hot pan and get a lil colour on it.
Thank you Andy- love your videos!
Yes!!! Thank you SO MUCH Chef!!! All your knowledge and tricks OMG!!!! You are a great teacher.
Thanks for watching!
I always have trouble with hollandaise. Trying your method tonight to practice
Love your work mate!! Watch all the videos.
eggs royale is when you poach a bunch of eggs all at once then start violently shaking the pot. whichever one survives gets to be put on the muffin.
I started with Chef Gordon then to chef Jamie and then Chef Marco but by far explanation and simplification it has to be to you Chef Andy besides Chef Jamie but I love you coz not only you cook western food but you cook a lot of Asian and other cuisine with the core ingredient but with different approach in cooking food as well like the eggs in swirling water and your explanation why you don't swirl makes a lot of sense. Cheers to you Chef Andy. Hope you can look into PNG cuisine soon! Cheers chef from the Philippines!
Poaching eggs: Whites of egg consist of a watery part and a more viscous part, it's the watery part (which increases with age) that creates the extra wispy cooked bit. If that wispy bit annoys you, crack eggs into a small-hole colander and let it drain away before slipping each whole egg into the boiling water.
Andy your channel is like the mighty car mods of cooking. I love it. Keep it up mate!
Thank you!
Shortly ago made my first sauce hollondaise myself. Was good and tasty, still would have needed to whisk the yolk more in the beginning. So far so good.
Thought of reheating some sauce the next day and ended up confused by having pure oil and wet bread debry. Cought up the word separation and instantly got the problem :D Thanks!
Best cooking channel imo, I normally make a cheat stick blender hollandaise but tomorrow I'm gonna go buy some salmon, follow the instructions and make a proper royale x
Very interesting about small bubbles creating the golf ball shape - i must have researched 50 other cooks ways to poach eggs and nobody else mentioned this ;) people are even using glad wrap to get this shape which is just crap IMHO.
This is absolutely my favorite meal ever! I’ve never made it but I believe it’s time to give it a try. Thanks for the inspiration.
Try bernaise sauce using a little bit of champagne.
I was just thinking about asking you about your take on this. This is great. Thank you.
I manage to do this whole thing in one pot and one tray. I clarify the butter in a glass bowl floating as the water comes up to temp, then use it as a baine marie for the hollandaise, finally poach the eggs in it, bacon in the oven.
Your channel rocks Andy.
Keep going man I've got a lot of inspiration from you.
Andy Mate, this is the best channel in the RUclips food realm! Cheers from Oakland, California
thank you chef. im in culinary school now and this is a big help
I've been cooking for about 30 yrs and I can comfortably say this guy is a good cook. You mentioned using bacon but I can't tell what type you are using. It doesn't look like strip bacon, is it peameal bacon (don't know what you call it in Europe - Canadian bacon maybe)? Now that I think of it I wonder what a pancetta Benny would be like?
Why does Andy make everything look so Goddamn easy..he’s a fantastic chef my fave ever…xx
always find non-clarified butter, has enough moisture in it to keep the sauce from binding, ...like.. clarifying butter, just boils off that moisture. but it's there in the butter. might as well use it. having it cubed also regulates the temp. at least to me. makes it easier ... and can just add your acid as the only other liquid.
Perfect for the rainy Brisbane Sunday morning 🤙🏼
👌
Keep up the good content mate, love from england !
I love the little side comment on the spinach stems… “psycho…”😑 Hahaha
You smash it man !! Very cool and confort way to saw us cooking skills that can help as a lot !
Thanks man. I learn a lot from your videos.
Such a great looking couple and this guy is amazing at his craft love the channel thank you brother from central MN US
Thanks for watching!
You have become a must watch. "Hey babe" shorts are classic
I don't remember ever having eggs Benedict or the sauce but man your video has made me crave it. You're making me crave something I've never had before. That doesn't happen to me often.
The type of Chef every cook should want to work for- I bet his kitchen is smooth and fun