$149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients | Epicurious

i don't know how they're going to cut this together but i i have been whisking for 15 minutes straight and i'm sweating tom cruise jumps out of planes daniel makes hollandaise by hand hi i'm saul i'm a professional chef and in this box are all the ingredients for 149 eggs benedict hi i'm daniel i am a home cook and these are my nine dollar eggs benedict ingredients [Music] this is bigger let's find out what's in here all right oh some of my favorite ingredients not most of them but some of my favorite ingredients it's a nice box thank you [Music] all right eggs benedict with guanciale polenta cake and truffle hollandaise so i was planning to make eggs benedict with guanciale my favorite italian bacon polenta cakes and truffle hollandaise sauce i have some nicer ingredients to work with for my hollandaise i got some black summer truffles wow i've never actually seen a truffle up close this looks like a lump of coal freshly grated parmesan or reggiano you can smell it through the packaging so you know it's good a little bit of white truffle oil never used this before organic butter fancier than what i have lemon juice tabasco and white wine very familiar with this i got some organic fresh eggs i mean i guess you kind of need those for eggs benedict white wine vinegar looks really fancy and everything i needed to make fresh homemade polenta cakes gotta love salt i've never cooked with bay leaves fine cornmeal this is all in italian so odds of me figuring this out is gonna be slim to none whole milk extra virgin olive oil parmesan and mascarpone cheese i'm sure it's great also with guanciale what i don't know oh pork jowls okay those exist arugula chives i know how to use chives now from the galettes i'm not as afraid of chives as i once was but you know this is a new adventure it's a new day i don't know what these chives hold they could kill me i'm not sure and freshly grated parmesan cheese it was going to be very very good why you taking this from me that is more than i had for sure probably like seven times over so with daniel recipe i got simpler ingredients the eggs benedict that i had was nowhere near this extravagant my favorite thing aguacate avocado my idea of fancy was throwing an avocado on there uh because you know you go out they charge you extra for avocado and glocks i figured hey that's fancy enough canadian bacon i love canadian bacon i love bacon in general english muffins unsalted butter cayenne pepper lemon the lime cousin or nephew or uncle family eggs these ingredients might be simple but i'm gonna use my chef skills to make this even better if i have to guess all the ingredients they probably cost around 9.75 see i know my numbers want to play the lotto today if i had to guess i would think all this probably run me 115 150 for breakfast [Music] welcome to my restaurant cantina rooftop i'm here alone in my kitchen and normally i wear this all the time but to make this video i am going to remove it don't you want to see this face eggsmatic isn't something i would normally cook up i've always considered it sort of like a fancy thing like whenever i'd go out to breakfast with my family it was always something that we just order off the menu because it's something we wouldn't have at home so having all these fancy things here now it's a little intimidating honestly from the bottom of my heart where is it right here it's my favorite brunch item it's kind of like the perfect way to start you you saturday or sunday i have nothing to go off of things no measurements no nothing it's like a it's like a treasure map that doesn't show you where the treasure is poached eggs seems pretty cotton dried eggs vinegar salt in new york city water what it's a new yorker thing we have the best water if someone use regular water from other parts of the world it won't taste the same truffle hollandaise now my hollandaise was like what three ingredients maybe four tops this has nine ingredients oh man okay i have no idea can i can i call rose rosemary trout food scientist is that allowed by guardian angel you do not even need a guardian angel you're gonna get this it's gonna be good i'm i'm a little bit in the weeds where do you want to start please um maybe maybe the polenta cakes because i feel like i'm so used to just just an english muffin because this is gonna take the place of the english muffin it's going to be the base for your eggs benedict so you're going to want it a little bit thicker okay and you're going to want to stir it but you don't want it to be runny you want it to be thick enough so that when it's cold it actually congeals and it firms up and then you can make shapes out of it and then you're going to want to do that first i think because you want to get it cold okay because at the end you probably want to fry it a little bit so that it gets the nice crispiness to the outside so what else do you have so i've got truffle hollandaise it's really a butter sauce that's thickened with egg yolks get your a good emulsion started with your continuous space slowly drizzle in your clarified butter whisking the whole time slow low heat it's a bit of a workout which i think you might like you're going to want to whisk and whisk and whisk if you dump all the butter in at once you're going to flatten the spheres and you're going to get separation so you're going to cook it i think over a double boiler is what i would recommend don't have boiling water just simmering water because you don't want scrambled eggs for this benedict you know it's funny all these episodes i never get to eat the food oh that's a problem who wouldn't love eggs benedict right now we got to fix that yeah i wish i could send it to you virtually somehow but you know for the next one we could do it together sounds great all right well thanks good luck i can't wait to see the final product okay daniel bye rose all in all i feel like i have a much better grasp on what exactly i'm supposed to do with these foreign objects in front of me i'm a little nervous i will say with the hollandaise by hand just like making sure that sauce doesn't break that might break my spirit that's gonna do so instead of english muffin i'm going to make mexican english muffins also known as gorditas so we have cornflour i'm gonna add a little bit of salt and then the manteca pork lard my mexican olive oil maybe a little bit more sorry i just love manteca we're gonna add the water and the key is to make sure that the dough doesn't stick your hands it doesn't stick to your hands that means that it's almost there well rose said to start with the polenta cakes and some water from new york city tap we got the milk in here i will say off the bat adding milk to water it just it's a little weird okay what do i know nothing and then i'm gonna toss a bay leaf in here i have so many bay leaves and you only need one so there must be a lot of flavor in this thing i'm hoping all right so i'm gonna heat this up and get started on the rest work the dough for like five minutes add more water and just keep doing this until you have a nice dough almost there ready so now is gordita time next step in my polenta prep is i'm going to grate some cheese i'm going to grate i don't know maybe like half of this real real loosey-goosey here it smells like it's very very pungent i wonder if they can slow-mo this like cheese is grated um next i'm going to line this pan already parchment paper is looking good and we are ready for whatever the next step is so now what you have to do you have to make some little balls like around three ounces and now just have fun doing this it's like you're clapping you're clapping to keep the world safe make sure it doesn't break it to the edges ages as they start breaking that means that the dough needs more water my mexican english muffins aka gorditas now i'm going to prep uh the hollandaise sauce so i'm going to start with the lemon juice i got a half a lemon here a couple seeds got in there but it's okay to scoop those out like it never happened going to great the moon rock i'm curious what this looks like on the inside because it feels like part of a reptile okay let's see whoa it's like this weird brown like moist cardboard i don't know i don't know man it's kind of i don't know if i dig the smell that much okay uh not for the eggs so the one thing i do know about hollandaise is that uh you're separating the yolks from the whites so that is what i'm doing now with my limited knowledge and i think that my prep for the hollandaise is looking pretty good so it's gordita time guys so we're just gonna put it on a flat top you can do this at home in a saute pan make sure you heat it's not that high so you don't you don't burn it we're gonna throw a little bit of oil just to get some crunchiness in it okay so now we're just gonna leave it there and let them cook alrighty i truthfully have never used polenta before but i do make oatmeal and i sort of feel like this might be the same thing so daniel when you make your polenta cakes here's what you have to do when you have the milk and the water on the pot make sure there's no boiling lower the heat uh the milk and the water have started to simmer another polenta little i am going to slowly uh as i whisk start to add the polenta in i'm just i'm hoping that that's the way that this is supposed to go there's a fly in here and at some point i'm just gonna like just like get it when i see it it's game time almost ready if you want this really crispy just let them be don't bother them too much look at me flipping it every two seconds that's what a mexican once in a while means you do it every two seconds smells pretty cool it smells different than uh oatmeal that's for sure also a feeling with the hollandaise it's gonna be a day of heavy whisking this is starting to get a little thicker i'm gonna turn the heat down just a little bit yeah this is getting there and they're ready there you have it i'm gonna taste a little bit it just tastes like cornmeal so should definitely add some salt could i tell you there's bay leaf in this honestly probably not but maybe just because i've never tasted bay leaf before i'm gonna let this cool probably for the next 20 to 30 minutes while i work on clarifying the butter oh oh i missed it i'm gonna get it you watch so it's clarification time we're going to clarify our butter so we're going to start with a cold pan always use unsalted butter always always low heat very important we don't want any color into the butter so i've got the european style unsalted butter so i think i'm just going to do like maybe half of this like when i think of this i think of like ice cream there's a little part of me that's like ah now it's boiling lower the heat again and now i don't know if you can see it but all the very solid the stuff start coming up i'm going to push this to one side and then just scoop all these dairy solids so it's all white so i'm just kind of skimming off just this like white foamy mass which i'm assuming is just all the milk solid it's like very like almost like meditative who would have thought you know scraping milk chunks off of hot butter would be cathartic when it's nice and hot you want to shrink this to hold all the um very solid look at this beauty what we have here should be just clarified butter it looks pretty good now i want to make sure it tastes good i'm kidding i'm not that crazy so i'm going to take my newly clarified butter and just kind of set it aside for the rest of the hollandaise ingredients and hope that everything goes well all right guys so i'm going to make poshtex first of all you have to make sure this water is boiling salt a little bit of white vinegar and now we're going to make the tornado once we do that we're going to drop the eggs gently one two three go and now we just have to wait three minutes and just let the water do the work let the egg enjoy the hot tub all right so the polenta is now i think ready for finishing it's been kind of sitting on the back burner here on a low heat and this is like pretty thick and i'm going to add cheese to it just like rose said to give it that that silky smoothiness but first i have to find the bay leaf and just take that out all right so i'm going to add some cheese so i'm going to do half of the mascarpone i'm hoping the cheese just kind of incorporates it's been three minutes so when you remove it gently drop it into the water ice water is going to stop for the egg to keep cooking if it's firm that means that it's a little bit overcooked it's nice and soft we have a perfect porsche stick and i guess the last bit is going to be the parmigiano reggiano so this is very thick i'm not going to lie to you i'm like starting to work up a bit of a sweat here i kind of want to try it wow that is banging the only way i can describe this is thick but also silky and smooth which i think is exactly what rose is talking about so i'm excited and i'm going to slowly kind of just pour this in here and then smooth it out and let it cool for a bit there's like a big part that just wants to keep eating this for the spoon it's it's so good alrighty so i'm going to throw some plastic wrap on this and put it in the fridge let it cool for a little bit and prep the rest of whatever needs to happen it's holland this time so i'm going to make a classic hollandaise sauce and then i'm going to add a little surprise i'm going to use this the same part that i used to poach my eggs just to kind of put it on top but before i do that i have to put the egg yolks because what happens if this is hot you will start to scramble the egg yolks we're gonna add a little bit of salt add some lemon a little bit of lemon juice a little bit of tap water and some wine and then a little bit tabasco sauce and introduce this to the heat and slowly just sort of whisk this back and forth so we're cooking this in a very low heat and just take your time just keep doing this until they're nice and fluffy rose is not joking this is a workout this is like oh yeah you want breakfast you gotta earn your breakfast i mean this looks about double the volume it definitely is lighter in color so i don't know maybe now it's time to add some butter now that the egg is cooked a little bit i'm going to add the clarified butter so when it is little by little start looking good already nice and thick as you add in the butter is getting thicker we're almost there and i'm still trying to be careful not to over pour and i don't want to jinx it because if this breaks i will cry i will cry right here in my own kitchen okay so we're almost done just gonna add the rest of the butter voila i know it looks like a lot of work but hey if you're making this for your family take the time i get it it's like you do all this work and i imagine like serving this to somebody i can see where like you'd be really prideful oh okay all the butter's in there this is silky it is definitely light and there's a lot in here like i said it's crazy how four egg yolks can go this far roses wanted me to finish this with some stuff so i'm going to throw in i'm going to do like a tiny bit of this truffle oil here and be careful with them too because a little goes a long way because they're really quite pungent wow this stuff is potent whoa that's insane we're gonna add a little bit of pepper and just a little bit of cayenne or maybe a lot because i like spicy i'm gonna add my shaved truffle and then the finishing touch here is just a little bit of the parmesan i think this is okay almost ready guys almost ready delicious delicious smells good worth it yeah this is really good wow the truffle gives you that weird like velvety rich mouth feel the parmesan adds a lot of salt and for as much butter as i added it doesn't taste overly buttery to me remove it from the heat keep it on a warm place and there you have it a classic hollandaise sauce i need a shower but hey the hollandaise is done and that's what matters daniel got this avocado for me to put it aside for my eggs benedict but i'm gonna do something special with it so we're making avocado hollande sauce before anything a little bit of water use regular water a little bit of salt so we're going to make sure that it's nice and smooth there we go i'm going to put it on a little bowl and then there we have it i'm gonna put it into my hollandaise sauce but we're gonna add little by little because we're gonna make sure we have that consistency and there you have it avocado hollandes so now we're gonna keep this sauce room temperature and look at the consistency la creme de la creme i'm gonna give my armor break now hollandaise is resting and i'm here with the guanchale it just looks like little strips of like little mini bacon so i'm gonna put like maybe six strips on here and the oven is at like 350 375. yeah i'm just gonna pop this into the oven for like 10 15 and just watch it until it gets nice and crispy and that should be about it for the guanciale i didn't need to say it like that but okay into the oven it goes daniel thank you for the english muffins the only thing that i can think when i get bread is toasted and then make break rooms let's cut them in half we're going to stick it in the oven 350 for 10 15 minutes the polenta is done and it's firm now so i'm going to cut this into little circle shapes almost as if it were an english muffin it feels like surgery now i'm going to transfer all of these onto a plate look at that and they're firm they're not english muffins but you know i i bet they're going to be even better all right so we have our english muffins they're nice and crispy so we're going to make breadcrumbs with it and i'm not just going to sprinkle over the eggs benedict is if it's that what you're thinking i think it's ready beautiful we don't want to make it too fine because i want to keep some crunchiness english muffins breadcrumbs and the guanciale i believe is done wow that cooks really fast look at that very crispy so guanciale is is sitting my polenta is plated so for better or worse things are starting to come together i feel like i can see the finish line we're so close i have the poached eggs the english muffin breadcrumbs so what i'm gonna do i'm gonna fry poached eggs yes the inspiration came from scotch egg we're gonna grab one beautiful egg a little bit of flour egg wash and then breadcrumbs taran horse steaks ready to be fried one way to make sure your oil is hot is cut a little piece of your egg and dump it in there that's the noise that you want we have to make sure it stays like that soft like my heart there put more heat in it the other side keep turning shut it off so that's it that was about 20 seconds 15 seconds and it's still so soft from the inside and there we have it i nailed it i nailed it i'm going to try to multitask here on one side i'm going to be sort of searing the polenta and while that's going i'm going to poach my eggs all right guys so i have some canadian baking i'm just going to get nice caramelization into both sides and then i have a little surprise my favorite trick in the world something easy something that blows people's mind i'm gonna crank this up to it's like medium heat i'm gonna add a little olive oil i'm gonna throw two of my polenta cakes on here which honestly came out pretty nice they're way more savory than english muffins and way bigger they're like little little hockey pucks so i'm just you know getting a nice sear on both sides and then the cheese rick so we're going to use monterey jack i'm doing three just in case if i screw it up once i have the other one you know you always have to have a plan b always we're gonna let the cheese melt and when it started get a little bit brown to the size that's when you can remove the cheese right now it's too soon to see if i can rise to the challenge of chef saul so daniel you should try to do this one hand a single handed egg crack oh bam well that was the coolest thing i've ever done poaching eggs a little nervous about but it's okay daniel i don't know how much experience you have poaching the neck but here's some tips for you lower the heat vinegar salt and i'm going to add a little bit of my white vinegar with a spatula play with the water make it like a little tornado and when that tornado is happening just grab the eggs and dump it in there gently all right so it's got its little boil going i'm going to start this whirlpool and i'm going to slowly drop the egg in there this is cooking i'm going to leave it in there for maybe like three three and a half minutes and while that's going i'm going to see about these polentas oh yes i love it when a plant comes together look at that so we have an ice here both sides have to make sure it's nice and dry not oily i'm gonna put it on top of the cheese so it sticks and then voila see how easy that was a nice canadian bacon with some monterey cheese oh look this beauty i just want to eat it like that the egg is looking really good it's all holding together the tornado water actually like wraps the egg up in itself and keeps it all together it kind of looks like like a teardrop almost and i'm just going to put this into ice water and stop any cooking so the yolk stays jiggly on me and then while that is cooling down i'm going to take my polenta cakes off the heat it's like golden brown on both sides are looking up let's let's plate this i'm ready let's do it it's playing time the time has finally come i'm so ready to play this the guarditas we're gonna cut it almost all the way you see the steam that comes out that's the steam of love and also they're really hot so first i'm going to take some of these chives because i'm just going to put them over the top just a little bit for for flair at the end since i don't want the gorditas to move everywhere i'm going to put some sauce in the bottom just a little dot then we're going to push the plate like this just to make it look fancy i'm going to put this one right here and this one right in the back so the polenta cake put that in the center there i'm going to throw some of the arugula on there the guan chalet which smells incredible it smells like kettle corn so i'm going to put two on here because i think i've earned two we're gonna stuff it with our delicious fried cheese with ham our poached egg now poached egg and i'm going to slide this on top here and just in case if we need a little bit more sauce so i'm going to do a nice dollop of hollandaise here freshly grated parmigiano-reggiano just enough to make it look nice and this beautiful cilantro macho just a little bit over here over here a little bit more of this truffle because now i'm obsessed i understand the height behind truffles wholeheartedly this has added so much flavor that i did not see coming at all and i'm super stoked about it and top it off with some chives and this is my take on daniel's dish i think he's gonna go nuts that is my take on chef saul's eggs benedict i don't think i've ever been more excited to bite into anything in my life and i hope that i did this justice for chef saul can't wait to try this this actually looks amazing wow it's done it is made in front of me it's like a weight has been lifted off my shoulders and one shoulder i can't even feel from the whisking dinner time brunch time i want to eat this now chef so good to meet you buddy your recipe broke me i know i know it i've never whisked for so long i know it's easier to you know control the consistency of the sauce i want this guy to learn the hard way which is the best way and honestly i wanna i wanna thank you chef because i had never tried truffles prior to this honestly one of the most incredible things i probably put in my mouth it's it's insane it adds so much flavor that i never knew about i think it's one of my favorite italian ingredients to use so i'm guessing my recipe wasn't much of a challenge for you it actually was it was to me the best food it's simple food when i have a date that i need to improve it or make it better or make it different it's a big challenge because you don't want to screw up a beautiful amazing dish and i think i come up with something pretty pretty cool what so i paint fried the poshtech with english english muffin breadcrumbs and then instead of the english muffin i made a mexican english muffin a.k.a gordita okay and then for the hollandaise sauce i used that avocado that you sent me uh and i made it in a avocado hollande sauce no way chef it looks incredible do you want to see yours yes please oh nice you have a nice here on the polenta i can see beautiful as long as you think i did okay then i'm like you know what it's a win today honestly it looks amazing oh thank you want me to go first yeah of course okay all right i hope your egg yolk is um nice and runny oh don't worry oh yes oh yeah this is incredible chef give me a bite [Music] try yours try yours oh there we go i got it right again i'm gonna eat it with my hands cause it's already on my head you got it you got it don't need to roll me please i don't want to choke myself delicious i really i cannot thank you enough for introducing me to all these crazy new flavors i would have i would have no idea okay daniel listen i need to go back to work chef yeah i i gotta go back to eating this until the plate's completely clean so thank you buddy thank you so much

Channel: Epicurious

Views: 856,432

Rating: 4.9258966 out of 5

Keywords: ingredient swap, epicurious ingredient swap, epi ingredient swap, pro chef vs home cook, pro chef vs novice chef, pro chef vs home chef, epicurious pro chef vs home cook, eggs benedict, eggs benedict recipe, epicurious eggs benedict, expert eggs benedict, how to make eggs benedict, make eggs benedict, eggs benedict sauce, how to make eggs, egg benedict, how to make benedict eggs, hollandaise sauce, poached eggs, expensive brunch, brunch eggs, fancy brunch, epi, epicurious

Id: pHrhovywZ1o

Length: 28min 30sec (1710 seconds)

Published: Tue Oct 13 2020

Reddit Comments

[u/Maka_Oceania]

Would’ve been better with just the chef