Mastering Eggs Benedict: English Muffins & Hollandaise from Scratch | Basics with Babish

today's episode is sponsored by rocket mortgage the rocket learn YouTube channel releases episodes that are dedicated to promoting home ownership and financial literacy one of their shows is called home lore it's Part House Tour Part history lesson there's episodes on haunted castles secret Bank vaults and even a heart-shaped Island new episodes are still being released every month so go check out home lore on the rocket learning YouTube channel link is in the video description foreign [Music] so this week on Basics I wanted to try something a little different a slower more relaxed voiceover and live audio of the food in the kitchen amongst other things so first up we're going to make our own English muffins combining 625 grams of bread flour one and a half tablespoons of sugar one tablespoon of kosher salt and two teaspoons of instant dry yeast combined in a large bowl and whisk until homogeneous then we're adding 40 grams or about 3 tablespoons worth of unsalted room temperature butter which we're going to continually crumble into the flour until it takes on a sort of mealy texture once that's well Incorporated I'm adding 300 mL of whole milk and 135 mL of water at a nice balmy temperature around 100 degrees Fahrenheit then we're just going to start coaxing everything together by hand eventually a Shaggy doe is going to give way to a firmer tighter dough all the flour Incorporated and hydrated so at this point we have a dough but what we don't have is gluten the network of proteins normally hard one by minutes on minutes of kneading as you can see it fails the window pane test where you grab a piece of dough and stretch it as thin as you can until light shines through without tearing so to build up gluten instead of kneading or machine we're going to do what's called the lift and fold method first lightly cleaning and generously lubricating our bowl with vegetable oil adding the dough back tossing it around to coat then covering with a clean damp dish towel and letting rest I'm throwing a baking sheet over top to make sure that it stays in place then giving this guy a 15 minute break after 15 minutes the gluten will have relaxed and will be able to pull and stretch the dough from the outside in towards the center five to seven or eight times working around the dough as you go foreign everything underneath and placing the dough back in the bowl letting it rest for another 15 minutes foreign this process three more times time we're strengthening the gluten Network so after four lift and folds as you can see if you grab a little piece and stretch it as thin as you can light passes right through it so now that we have strong enough glutes we're going to roll and stretch our dough into a taut smooth ball and at this point you could let it rise in a covered container for an hour before dividing shaping and proofing or if you want to both maximize flavor and strengthen your gluten network but this guy in an airtight container and let them hang out overnight in the fridge shape any muffins we're going to line a rim baking sheet with parchment paper secure it in place with non-stick spray and generously coated with semolina flour or cornmeal then we're retrieving our dough which is almost doubled in size and to ensure uniform muffins we're going to weigh the bulk of the dough and divide that number by 12. that's how much we want each piece of our dough to weigh line clocked in at 1105 grams that means pieces 92 grams in weight try to be as accurate as you can so you don't have to hack off and reattach too many pieces then once you got 12 chunks it's time to shape place the ugliest side of the dough on the bottom and roll it into a top ball which we're going to press out flat almost like a mini pizza this dough is hydrated just right so that it's sticking enough to the countertop to help me spread it out but you might need to throw down a little bit of extra flour if your dough is sticking too much then we're dropping it in a bowl of cornmeal and generously coating both sides before arranging on our prepared baking sheet shaking off that cornmeal away from the dough so that it doesn't get mixed in then we're going to cover these guys in plastic wrap to Da and allow to rise for one to one and a half hours until puffed and nearly doubled in size carefully retrieve your muffins because it's time to fry [Music] depending on the power of your stove you want to go for a solid medium our objective here is to maintain a temperature between 300 to 350 degrees Fahrenheit grab your first muffin I usually start with one to see how things are going to behave and we're going to cook for four to six minutes shifting it and the pan around frequently so that it receives even heat and we're going to give it a flip maybe a little scrape for posterity and continue to cook for another five to seven minutes until evenly browned and its thickest Point registers between 200 to 210 degrees Fahrenheit get it off the heat and let it cool completely on a wire rack as you can see the muffins need to be kept moving because the heat doesn't get evenly distributed I also want to show you what happens when you over prove on the right we have a muffin that was allowed to rise for a full hour longer than the one on the left I also know it can be tempting to dig into a fresh hot English muffin but as you can see while it's still hot it tears very unevenly so your best to cover these guys with a clean dry kitchen towel once they've cooled and let them rest overnight at least for a few hours now they've been allowed to firm up so they split evenly and don't take on a gummy texture I'm gonna hide treasure in those nooks and crannies [Music] now normally Canadian bacon is the preferred protein for eggs Benedict but I like something crispy and funky so I'm frying up pancetta or Speck next I want to talk about eggs we want to crack eggs on a flat surface but if you don't use enough Force you won't break the membrane and you'll end up with a lot of shell fragments and maybe a Broken Yolk but an egg dropped from about three feet breaks cleanly the takeaway here is that's how much force you want to imagine hitting the egg with when you break it on the countertop so to make the hollandaise we're separating four eggs and placing their yolks in the jar of a blender along with a solid teaspoon of Dijon mustard which of course I'm going to Splat directly onto the side of the blender once we got that scraped down we're also going to add anywhere between a quarter to a half teaspoon of cayenne pepper and a couple dashes of mild hot sauce setting that aside until we're ready to make the hollandaise which we're gonna do while our Poached Eggs poach as you can see I'm cracking the egg into a fine mesh sieve where I'm swirling it around to get rid of excess white so when I drop it into the 190 degree Fahrenheit water that's poaching temp it won't produce as many spooky ghostly egg white specters for runny Poached Eggs we want these to go for about four to five minutes during which time we can bring half a stick or 60 grams of unsalted butter to a boil swirling it frequently so that it doesn't explode then once it's nice and hot and bubbly we're going to start cranking up the blender and slowly pouring the butter into the blender's uh feed hole crack at the speed as you go and this should emulsify into creamy holidays just watch your eyes when you're looking into that feed hole adjust seasoning is desired and keep it warm meanwhile our eggs are headed out of the bath and into a bowl getting covered up until ready to serve if they cool off too much just dump them back in the hot water for another 30 seconds [Music] toast your English muffins to your desired degree of toastedness a range on a plate with Crispy pancetta gently Shuffle an egg onto the meaty nest and smother in creamy Hollandaise [Music] garnish with fresh herbs if you like bring a little pop of color and there you have it my favorite eggs benedict the eggs are cooked to a medium poach and that's how I like them otherwise things get a little too mushy but there's plenty of crisp from the toasty English muffins and from the crispy pancetta nice mixture of acid and spice to balance out all the fat of course you can't go wrong with homemade English muffins let me know if you guys like the new show format if you want to see more episodes like this in the future and of course thanks again to Rocket mortgage for sponsoring this episode as I mentioned before you should really check out the home lore show on the rocket learning YouTube channel a recent episode that I thought was great was on the DC Firehouse the original headquarters of engine Company Number Four The Kitchen reminds me of our studio new episodes are still being released every month so head to the rocket learning YouTube channel And subscribe the link is in the video description thank you

Channel: Babish Culinary Universe

Views: 543,304

Keywords: babish, babbish, pear qwerty horse, basics with babish, binging with babish, cooking with babish, eggs benedict, eggs benedict recipe, homemade eggs benedict, hollandaise sauce, homemade hollandaise, breakfast, brunch, breakfast recipes, brunch recipes, babish breakfast, babish eggs benedict, babish eggs

Id: tGEzJTdZ1xc

Length: 9min 40sec (580 seconds)

Published: Thu Sep 14 2023