- We are Sorted. A group of mates from London, exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. We've got chefs, we've got normals, and a whole world of
stuff for you to explore, that everything we do starts with you. - Good morning, I'm Jamie and this is Ben. - It is the morning and
we're about to do breakfast, ultimate egg benedicts. - Well it does depend on
people watching it doesn't it? I forgot that bit. (dramatic drums) - Today, a new spin on
our ultimate battles. - Our three normals have
been cooking with us for many years now. They should know the basics. - We are testing Barry
and Jamie on two skills. Hollandaise and poached eggs. - So without a recipe in 30 minutes, we want one plate from each of them, of an Eggs Benedict of their choosing. - And that battle commence in 3, 2, 1. - Do it. - You know when you're starting, because do we work
together for the first bit, and them go our own ways for the end? - Right, have you started the timer? - Yeah it's tickin.
- Shut up. - Okay so Hollandaise is
one of those mother sauces. A warm, emulsion based sauce. A combination of melted butter and eggs. - I'm gonna start off by
making my Hollandaise sauce, that's 125 grams of butter melted, I'm gonna try and take
some of the white bits, the scummy bits, off once
that's done, get it clarified. Like a lad. Excellent, I need that pan too. Thank you. - The key to the butter
is it should be clarified, so warm up regular butter, and you're only using the
bits without the impurities. The impurities will sink, just pour the butter from the top. It shouldn't be scalding hot, it certainty shouldn't be cold
obviously, you'll be solid. - I don't know how much I'm going for, I think I'm going have around 150. 145, 155 that'll do. - I mean how many pans are you using? - Three, maybe four. - What? - What? - Why are you using-- What are you doing? - I'm making Eggs Benedict, mate. What are you doing? - No, come on mate play fair at least. - No, no, no, no. - No, no, no, no. - Excuse me, excuse me. - No, no, no, no. - You do what you're doing. - Well this is not cool, where's the-- - Now why would I do that in there? Didn't mean to do that. - You'd think you're in a rush, mate. - I didn't mean to do that there. - Maximum water flows. - So for me, the perfect
Hollandaise starts with a reduction of vinegar and you reduce it down with peppercorns, bay leaf and shallots. Strain it, that's gonna be
your base with the eggs. - You used the whole bloody kettle. - Can I have some water please? - Would you like me to boil some water? Is that the... - Just some boiled water please, sorry. That was water we have to share and you just dived in and stole it. - Was it there to share, or was it there to win a battle with? 'Cause... Splash of cold water to it. Ice cold water. - Six minutes gone, that's
20 percent of your time. - So how do I get the white bits out? - The mini blender. - I haven't touched the mini blender. - Well, I literally, you're
just dicking me over here. Help me out with the mini chopper. (yells) - The problem is I know that I'm gonna need
that mini chopper later. So, I've just hidden it for safety. So that I could-- What do you need it, you don't need a Hollandaise-- You don't need a mini
chopper to make Hollandaise. - I reckon what Jamie's done is Google how to make Hollandaise, taken the first response, and not actually considered that in 10 years we have taught
him this so many times. - Yeah but where do you learn best from? - They're both using the Burford Browns for the Hollandaise, not for the poached eggs. So they're not gonna get that lovely orange yolk
that that will give them. And you never add the
butter over the water. - No, get to the ribbon stage, remove it, perhaps put
it under a tea towel. - Absolutely yeah. - On to a tea towel to stop the movement. It is difficult, you kind of need three hands. - I've been doing this for a long time, and nothing's happening. - So what I'm doing is, I'm making a vinegar reduction first, with white wine vinegar,
black peppercorns, bay leaves, and some shallots. Boil that down to a reduction, then strain that. Put that in with my three egg yolks, so I'll be blending that up, then I'll pull in my clarified butter. Which is basically melted butter, and now so I can serve it-- (blender whirls) And I'm just pouring it
very slowly into here, hoping magic will happen. - Isn't it amazing how a
little bit of time pressure, and a camera, and knowing
you're up against someone, and you forget everything. - Why aren't you doing anything?! Woo, he speaks too soon. (upbeat music) - 16 minutes remaining, you're almost half way. - Let's just say we're on par right now. - Well, I don't know if we are. - Neither are confident
of what they're doing, neither are changing tact, it's not really working for either, but they carry on regardless. - Patience, that's what
Hollandaise needs, patience. - If this splits now I'm going to die. Too much heat, that's why,
that's why, that's why! I know, I know, I know. (hums) Stop that cooking happening. - We occasionally get
comments under the videos, saying that it's unfair to
call these guys normals, after so many years. - You should be left with
something that is thick, but does run a little bit, season it with salt, pepper,
Tobasco, lemon juice, its kind of up to you. - If you're not gonna use it immediately, you need to keep it somewhere warm. Hot, it will scramble, cool, it will split. So somewhere just above room temperature. The back of the stove is perfect, if you're not gonna serve it immediately. - Gotta cover it with cling film, that's touching the Hollandaise
so you don't form that skin. - I've made a Hollandaise, which is a surprise to me as
it should be to everyone else. Yeah, I made it and it was unbelievable, and now I'm gonna potentially ruin it. - Jamie. - Hello. - What's happening? - Hello. - Is your twist avocado? - Yes and no. (upbeat music) - Jamie, bold, but I don't
know what you're doing mate, but it's bold. I don't like it. - This could be me handing Barry the win. (blender whirls) - Why are you making mayonnaise? - Do you wanna know
how to make a chef cry? I put a griddle pan on, and Jamie has chosen to use
half of it for his buns, and I'm using the other half. I can then get on my asparagus. - The perfect poached
egg needs to be cooked in poaching water not boiling water. But instead water that's just got a few of those tiny bubbles on the top, and it should be well seasoned with salt. - Should it? Because I season it with vinegar. - One or other. - There is a chance that my experimental avocado Hollandaise won't work. So... I'm also keeping some of my original Hollandaise behind, just in case. - My twist is my favorite Eggs Benedict, I've got some beautiful smoked salmon, some avocado-- That's not avocado, just
used to saying that. That's asparagus and a really
simple Hollandaise sauce. All of which are simple. I've never managed it, so who
knows what's gonna happen? - Eggs Benedict is indeed ham, but we are for the sake of you guys, we've said as long as
it's got a poached egg and Hollandaise beyond that, experiment. It could end up as-- - Eggs Royale. - Eggs Royale, Eggs
Florentine, any of those. Six minutes remaining. The last 20 percent. - You've got to experiment, sometimes they work, sometimes they don't. Do you want a little bit? - No. - Sure. - I'm making Hollandaise. - Whoever decided to do avocado
Hollandaise was an idiot, that was the worst possible
thing I could think of doing. It didn't work at all. So I'm just gonna construct it as is. - I'm cracking my eggs into glasses first, to make sure the egg isn't split. At home I wouldn't bother, but here there's too much at stake. - How long do you cook your eggs for Jas? - Why do you care? (laughter) - Might be a minute. I've got two bottoms, he's nicked my top. - Have I? - You've nicked my top. - Have a top. - Don't go (bleep) that bottom! - You-- - No! No! - No! - I'm gonna put a little
bit of Hollandaise sauce on the bottom of the muffin, stack it up with ham, a poached egg, then the Hollandaisem and
then a little lid on top because Eggs Benedict
works best as a sandwich. As do most things. - I think I'm done. - Five, four, three-- - Pep, where's the pep? - Two-- - It's here, it's here, it's here. - One. - Unfortunately the pepper
didn't make it on in time. (laughs) - No. (laughs) (rock music) - Okay, let's focus on Jamie's. - Super interesting, that
you served half a portion. Any reason behind that? - Well I'm cutting down. As should some of you. - Okay look-- (laughs) Consistency of Hollandaise, runny yolk. - Oh! - You nicked the last good egg! You stole the last good egg. - That is the definition
of an Eggs Benedict. - And you fry, you cooked the ham. - You fry the ham.
- I didn't cook the ham. - I know. - Right. - That's why I'm criticizing. - Yeah well. - Cheers. - That's a good looking yolk. - The egg's runny. - It's a runny yolk, the
rest of the white's cooked. - Yup. - It's not completely, like egg shaped no, it's spread a little bit, but it's a well cooked egg. - I think it's impossible
to get the eggs that like, look like a ball bag. - The tear drop. - You get a big stock
pot and like that big, and you get it like just bubbles, just at the surface and you drop it in, and the egg drops and then
the bubbles take it up, and that's how you get the tail. - Hollandaise was amazing. - Well seasoned. Well seasoned, yeah. Well seasoned. - Come on, no, no. - It's a touch one dimensional. Because you didn't-- you didn't do anything with the vinegar, so it's just kind of a
little bit, you know? I'm looking for something super smooth, creamy, quite light actually. Reducing the vinegar like you did, just brings a little bit of depth to it, and like the bay flavor, the peppercorns, and then I like the Tobasco, Tobasco I like at the end. - Barry's one, I feel like that's what you expect as a portion. You've got the two halves
with the egg on each half. - All right fatty. (laughs) - I love the color of the Hollandaise, from those Burford brown eggs. - It is nice. - And personally, I quite like that more bulbous poached egg, as opposed to Jamie's who's flattened out. But he still had the runny yolk. - Nothing wrong with that poached egg. Very nice, not perfect. Oh it's good. - You've opted for a bit of smoked salmon, a well toasted muff. Very confused by your Hollandaise method. - I'd have liked to see
Hollandaise on the plate. - That is the best Hollandaise ever made, that's a whole new technique. - It is a whole new technique, we'll give you that. - The reason I did it in that, was when I've done it at home, and I've done it wrong every single time, I've made scrambled eggs. And that is I think I've
done a lot of practicing, but I can't get it right. That was a cheat method
to avoid contact heat, and getting scrambled eggs. And I was, I knew the
place I would have failed in this would be scrambled eggs. - It's more like mayonnaise made with butter than Hollandaise. - Doesn't that sound great? (laughs) If I had a recipe in front of me, and I could follow it in my own time, I know that I can make it properly. Put me under pressure, take away stuff to look at, and I forget things, and that's not-- it's not how normal people cook. (dramatic music) - If we were judging this purely on the quality of the poached egg, Barry would win. If we were judging it purely on the quality of the Hollandaise, because of the method and the seasoning, I think Jamie would take it. Collectively, with the
chance of taking a twist, our overall winner is... - Listen you both did fantastically well-- (laughs) But the overall winner is Barry. (applause) - Woo hoo. - I can agree with that. I can agree with that. - And with that in mind, tell us which normals should
be going head to head next time and also what skill we
should be battling with. - If you love a bit of breakfast, then you might really enjoy, our book AM Menu. It's full of only breakfast recipes, and they're amazing. You can buy the book by itself, or you can sign up to the club and get a new book every
time we launch one. - Yeah we've already made,
cooked up and produced three incredible books in the last year. We're working on another one, and if you're a club member, you can access all of them digitally, using the app on iOS and or Android. - Kind of sounds like
it's quite a good deal. - Honestly, five already
and I find myself lost in a plethora of beautiful
food photography. - Someone did the maths the other day, two more books and you can have a new recipe from a book
every single day of the year. - If that's not worth signing up for it, I don't know what is. - One thing you don't have
to sign up for is this gold. - Donkey fell into a bowl
of sugar the other day, now that was a sweet ass. (laughs) - See I kind of knew
where that was going-- - Well yeah. (groans) - As we mentioned, we don't just make top
quality YouTube videos, we've built The Sorted Club, where we use the best things
we've learned to create stuff that's hopefully
interesting and useful to other food lovers. Check it out if you're interested, thank you for watching, and we'll see you in a few days. - Now we both know Ben's are dicked, but do you know how to Ben a dick? - I'm gonna make in a twist, Barry loves Ben's (bleep).
