Gordon demonstrates a perfect way to start your day.
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The secret behind a great Eggs Benedict is in the hollandaise so get your pan on cause I’m gonna cook the hollandaise over a rolling boil with a glass bowl butter to put on to melt three egg yolks separated from the white tarragon vinegar pop that into the eggs you
Cannot get tarragon vinegar any white wine vinegar will do just as long as you got that acidity in there get some bike to hollandaise put your bowl over the rolling water and just start whisking if the eggs have direct contact with the gas hollandaise will become scrambled
Egg once you got that nice creamy texture a nice thick Savion start adding your butter nice and slowly couple of tablespoons of butter in it and give that a really nice mix you don’t whisk it enough the egg yolks don’t take the butter it causes it to
Split it’s more butter using a big balloon whisk like this one makes it easier to incorporate air and helps prevent your mixture from separating all the butter in and the best way to keep hollandaise nice and warm is just leave it to sit over that nice warm water bath
And it just keeps that a really nice room temperature a nice pinch of salt fresh pepper and then place lemon juice that just really makes it vibrant exciting you want it like a sort of thick custard I just want it to coat the back of the spoon so it’s like you’re
Giving them a nice glossy texture to your beautiful poached egg now as the base for the Eggs Benedict you cannot beat English muffins but the ham and will change I’m gonna use the most amazing Parma ham get your pan nice and hot into the pan it’s like posh rashes of bacon
Paulo ham fried nice and crisp by that is incredible beautifully salads fantastic for Eggs Benedict Now keep that pan nice and hot on all that flavor on the Parma ham left in there and rather than toast my muffins I want to put the muffins into the pan I’m sucking up all that wonderful flavor from that crispy Parma ham make sure your muffins are toasted nicely
This will prevent them don’t soggy later your that nice and crisp that water on to boil for the eggs nicely seasons really important and it’s a little splash of vinegar in the water that helps to set the egg white in the minute you crack it in while the water heats up
In the pan there’s time to get organized lay a nice slice of ham on the base now waters brought up to the ball turn it down and then spin your water around like a little Worldport then getting a little cup so you just dropped the cup
In a local hands to the egg gets caught up in the turbulence of the water the secret it’s not the ball the water rapidly because the strength of the ball can literally explode your egg as they start to move the way up to the top of the water
That’s a indication that they’re cooked take off any excess little bits of egg white and then out onto a piece of tissue paper that just drains off excess water and it stops your muffin from getting really soggy look they’re like little beautiful mozzarella balls give them a little season lift them on to
Your crispy Parma ham beautiful now get a nice spoon of your hollandaise lays over try and do it in one blazing over the whole egg when I tell Jack Holli Megan and Matilda that we’re cooking eggs benedict for breakfast they bolt down the stairs and let’s be honest
Who wouldn’t run to sit in front of those A special-occasion breakfast that would make anyone feel spoiled eggs benedict with crispy Parma ham beauties
46 Comments
I just use the pre-made sauce out of a can for all that, but nicely done ramsey
@gordonramsay the link at the top of the description is broken
It took me 1 hour to make, but I loved it. This guy makes it in 4 minutes. Lol.
Runny eggs.. 🤢🤮🤮🤮 how do you whites eat this shit
this seems to have been a good strategy for the poached egg, thanks
I'm super excited to try this soon. Coming from the pro making it look easy 😊
how many tablespoons of butter do i use😭😭
I don’t like how he doesn’t show like the amount of ingredients we need.
Fnaf💀
looks too difficult and time consuming
Him narrating like: Refrigerator door, open. Ingredient out. Behind, door shuts. Beautiful.
You know he's in a good mood when he goes "the most amazing <insert ingredient>"
When i was in hs i made this recipe. But i did the hollendaise sauce with vegan butter because I’m allergic to milk. Everything tasted amazing. I actually managed to get it mostly right on my first try. My mom said it was surprisingly good but needed less vinegar, but as a sea salt and vinegar enthusiast i loved it. Idk why i never tried again since but I’m gonna make it for my friends
Looks good!😁
Good Lawd! I could eat the whole platter! Those look amazing.
All I can do is first address you as "Sir" Chef Ramsey.
I've learned a great deal of knowledge watching you videos and television productions. You are clear, concise and easy to follow in all your instruction.
The only relevant statement I am able to convey is…..
"Thank You"
Awesome Video !!!!
Famoso pão com ovo
Blessings in an abundance of the faith. I salute you. 😘✝️ Grace and peace be unto you and to this place. Will you believe and receive Jesus Christ as your Lord and personal savior??? I do. Thank you for this recipe. 😊
Cutting the English muffin is so naff
For goodness sakes…keep the camera still and focused on the food. The jumping around is just short of sending folks into seizures.
Perfect to eat around the cold season coming up waking up to eating that dish in the morning!!
How much butter???
Guess ill be da 1st 2make Eggs Benedict w/Gritz & sausage & cold collard greenz😅 4r4r doe!!!
Michael….😨
Nice tutorial my moms favorite glass bowl cracked. Now i have to move away. Thanks a lot Gordom the sauce also went to shit.
Someone give this guy a restaurant
sick of this guy
why did you cook michael afton 😭
bro is cooking michael afton
Yum!
" omg my name- " 🗿
That looks awesome
Thanks Gordon. I nailed it!
Oh my goodness, that was the best eggs benedict I've ever made. The methods were so quick and easy, I'm gonna have to show my mom so she doesn't have to struggle so much! The half cup of butter and a little bit of water for bringing back the sauce from getting too thick comments were spot on
So ummm… does the vinegar go into the egg whites? Or yolks?
I use a flask for the hollandaise. Game changer.
1:37 Gordan you disappoint me. You stab a fork around an English muffin prying it open as you go so you get all those delicious nooks and crannies to hold the scrumptious egg yolk and hollandaise sauce! You should do this for something as simple as a peanut butter and jam muffin my friend.
Fried Parma ham? You gotta be kiddin' me!😂
Gonna try this one ♥️
The butter is supposed to be clarified! Isn't? When making the hollandaise?
gordon ramsay's ONLY claim to fame is being a prick; overglorified, egotistical, narcissistic prick!
0:14 thats racist
My hollandaise turned into scrambled eggs the first time. Still pretty tasty though.
cracks me up how many people over analyze poaching eggs. its just not that complicated.
Yes..this is the best recipe ad technique. The spinning water help make the poached eggs lovely. I make this for breakfast every year on Christmas morning.
A lil too tangy