3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre

eggs benedict's friends i'm going to show you how to make this amazing recipe with the sauce on this remember thumbs up ring the bell and don't forget to subscribe we need new subscribers stay tuned i'm going to show you exactly how to make this hi there friends let me show you exactly how easy it is to make this fabulous egg benedict as a matter of fact while i poach the egg it's gonna take me three minutes i'm gonna make the hollandaise that quick let me tell you you want to do something special for your better half sunday morning say stay in bed i'll be right back five minutes later bam you got the next benedict but what you got to do is you miss on plus the night before i got a brioche toast you can do uh english muffin i don't like it it's not easy to cut an english muffin on the plate you know not unless you got a stick knife okay so i got brioche bread then i take a cookie cutter boom boom i cut it ham you can use canadian bacon i don't really care for it i use a beautiful black forest ham and i get it in sliced little thick not too thick and i cut it with cookie cutters so everything is same size you can use canadian bacon it's not even bacon anyway it's not even handy hem anyway ham is from the highland bacon is from the the belly and the the current in bacon is from the back so you want to get some of that i don't really care for it myself but if you want a traditional traditional uh canadian bacon and co and english muffin my way brioche and beautiful ham all right the egg first thing you gotta do friends you gotta get fresh eggs and i mean fresh go back to the grocery store the night before and you buy fresh eggs make sure they're super fresh look at all the dates go in the back and get yourself some fresh egg you want them super fresh to do this okay now what we're going to do we're going to strain because there's a white there's the yolk and there's some watery stuff we got to get rid of it so what i do is i strain it and i want to show you something you see this strainers there is single mesh there is double mesh i figure you can see better if i put my hand on it see look double mesh single mesh you can see my fingers right here you can't see my fingers single mesh double mesh you want double mesh because if you get single mesh you'll get rid of all the white you don't want to do that so we break it now be careful right there friends you do not want to break your egg okay so we put this right there i should have picked the wrong one and then what we're gonna do you're gonna see right there see look a little bit of white that's too much we don't need that watery stuff so what we're gonna do now friends we got water in the water you want to put a little bit of acid and a white vinegar it's perfect don't worry you won't even test it white vinegar is perfect and you want to create a vortex you want to make it go around go around go around go around you see and then what you do you take your egg and you slowly put it in and look look you see it stays all together that's all and if it doesn't let's say let's say you didn't do a vortex that great you take your spoon and you put it on top of it like that but don't worry we are now going to make the hollandaise food proof a hollandaise oh by the way don't put any salt in your water okay a lot of people put salt on it it makes it very difficult for the egg to coagulate so don't do it okay the salt we're gonna put it right here there you go salt right there in the hollandaise we got three eggs we got about a stick of butter that is about at the 220 degrees temperature 200 degrees at least you got to have a 200 degrees temperature it's not exactly at 200 i got it at 197 right now if you don't have one of those folks use your thermometer then you use your cooking with you use the same thermometer to use your cooking with and you wait until it gets to about 200. okay we're almost there you see we're almost there and i'm making sure you don't boil now because if you boil the butter you know what's going to happen friends you're going to boil the butter and the it is going to um the butter is going to burn the milk protein and about it's going to burn so be careful don't burn it now all right i'm almost there just wait for a second and we're going to take it and we're going to put it in a measuring cup now here's what we do with the egg egg yolks a little bit of water or white wine and i mean very little a little bit lemon right we're going to take that out of the way i got to get cleaned up all right and now what we're going to do the butter is here i'm going to pour the butter into a pouring measuring cup so i am nice and clean when i pour it now here's what's gonna happen friends let me clean this up what's gonna happen now we're gonna mix it we're gonna immerse you can do with your regular blender okay if you have a smaller blender when i was in a restaurant we used to do that for lunch every day but we made like two gallons of hollandaise we sold a lot of hollandaise and what we're gonna do we're gonna mix it and then what we're gonna do we're gonna add the 200 degree butter and the butter is going to cook the egg pay attention you watch you got to do it slowly okay because remember it's like an emotion it's like when we make a mayonnaise except it's a hot mayonnaise so we're putting the the fats on the egg and the egg is going to cook and the egg is going to absorb all this and bind the whole thing the egg is a binding engine so you see do it slowly like you do the mayonnaise when you put the oil in the miners you do exactly the same thing friends you see do exactly the same thing move it a little bit around but do it slowly okay and i forgot to put my timer for three minutes for the egg you know when the camera is on i forget everything i forget everything friends i don't know about you but one of these days i'm gonna forget my head that's what my mom used to say don't forget when they're gonna forget your head say you're lucky it's very well attached look look look eventually the egg is gonna be finished i said oh i gotta look at the egg oh shoot i forgot to put the timer thank goodness i got a good team here otherwise i've been big trouble friends but we're looking good we're looking good we're looking good we're looking good and right there my friends you got a beautiful smoother silk all on this look at this look at this my friend okay now we can season it a little bit more and you know what i like to put on mine oh mamma mia i'm told then the eggs are done let's go back to the holidays in a minute we're going to take it we're going to take the egg right there and let look what i'm doing i'm taking it i'm putting it in ice water and you're going to say why are you putting in ice water because that'll make it so easy if you want to prepare in advance let's say you want to prepare this in advance the night before you can do this you can prepare everything the night before especially if you got a special breakfast you want to prepare okay you got to prepare it in advance so you get them like that you can paint them you can put them in the fridge and you know what i like to do i'll tell you what i like to do my friends i like to actually now i know some of you gonna think i'm a nut but what i like to do you know that's my classical training i like to tr to cut the excess a little bit to make him look pretty you see look look look i like to make him look a little puddy right there see you don't have to do this but right but it's more elegant i just think it's more elegant do you think i think a little gorgeous you see right there all right so now how do we serve them well we're going to take them again we're going to take them again and we're going to put them in water for 30 seconds please somebody let me not forget 30 seconds 30 seconds okay we got a time zone we got a timer on all right let's prepare the plate my friends let's do it real quick all right this is going to be a quick one let me clean up let me clean up i got 30 seconds i got all the time in the world oh yeah i got all the time in the world i want to make sure i don't have too much of a mess because i don't like a mess so i don't like it here but i put it over there so here we go plate plate jean-pierre get a plate let's see how we're looking oh yeah baby look at this look at this look how beautiful that is friends look at it this is gorgeous so you season however you want it this is done however you want it let me take this and put it right there all right so like i said english muffin if it makes you happy i like brioche and my beautiful ham i just sauteed in butter i saw teresa butter i sauteed this in butter now i'm gonna take my eggs out oh mamma mia i almost forget when you think i'm gonna have a nickname the forgotten chef he forgets everything i need a spoon with holes in it and guess what oh here it is i was gonna stay they stole my spoon there's nobody stealing anything around here oh yeah baby look at him look at this look at this look at this look at this look at this it's beautiful you see very simple right now we're going to take him we're going to let him drain just a little bit right let him drain just a little bit oh yeah baby come over here come over here you oh yeah and you and you come over here oh yeah refrigerator fragile babies oh yeah come over here right there right there now we're gonna take a sauce let me get a spoon let me turn everything off here let's get a spoon oh yeah baby look at this this is gorgeous now you want to put as much or as little as it makes you happy okay i don't like it too much i think i love it i love the sauce but i think it's it's more elegant if you put very little but put as much as you want and i keep putting it on all right so now we're going to take a couple of chives be elegant friends be elegant be elegant just put a little bit eh yeah yeah don't put too much right there and that's all you need that's all you need my friends what do you think fabulous egg benedict i'm going to eat it now that's the best part of the afternoon is i'm going to eat it i got to get myself a knife i want to cut it i want you guys to see you may get a knife right there i want you to see oh yeah baby all right which one do we cut now you see the beautiful thing is if you got an english muffin you need a stick knife here you don't need a stick knife you got brioche and ham no not a heart or canadian bacon oh look look look pay attention friends pay attention look you see see if you want more or if you want a less cook you leave it in there more than three minutes you see now this one might be just a little bit more cooked let's check this guy oh yeah you see this one this one is a little less cooked so look look at this friends that gorgeous look um i can't speak with my mouth bro i'm ashful fox easy remember mison plus you have it already in advance takes a minute i hope you're gonna make this and i hope you enjoyed the video remember if you like it give us a thumbs up don't forget to subscribe and please ring the bell you get a notification every thursday when i put out a new video thank you again for watching and we'll see you next week [Music] you

Channel: Chef Jean-Pierre

Views: 1,512,202

Keywords: hollandaise sauce, eggs benedict, how to cook, hollandaise, poached egg, how to poach eggs, how to poach an egg, how to make hollandaise sauce, easy hollandaise sauce, poached eggs, breakfast, how to make eggs benedict, eggs benedict recipe, how to make hollandaise, hollandaise sauce recipe, hollandaise recipe, easy poached eggs, poached egg recipe, poached eggs recipe, how to make poached eggs, eggs benedict sauce, egg recipes, How to poach the perfect egg, easy hollandaise

Id: NEhmNhrYp78

Length: 11min 59sec (719 seconds)

Published: Thu Sep 16 2021