3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre

Eggs benedicts friends. I'm going to show you how to make this amazing recipe with a sauce hollandaise. 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 going to take me three minutes, I'm going to 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 an eggs benedict. But what you got to do is your mise en place the night before. I got a brioche toast. You can do english muffin, I don't like it. It's not easy to cut an english muffin on the plate, you know, unless you got a steak 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 slice little thick, not too thick, and I cut it with cookie cutter, so everything is same size. You can use canadian bacon, it's not even bacon anyway, it's not even ham anyway. Ham is from the high length, bacon is from the the belly, and the canadian 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 canadian bacon and english muffin. My way, brioche and beautiful ham. All right, the egg. First thing you got to do, friends, you got to 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 the order date. 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 the 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 these strainers, there is single mesh, there's 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 there. 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 Now be careful right there, friends. You do not want to break your egg, okay? So we put this right there. I sure I picked the wrong one. And then what we're going to do, you're going to 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 going to 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 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 four-proof. Hollandaise, oh, by the way, don't put any salt in your water, OK? A lot of people put salt in it. It makes it very difficult for the egg to coagulate. So don't do it. OK, the salt, we're going to 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 220 degrees temperature, 200 degrees. At least you got to have a 200 degrees temperature. It's not exactly a 200. I got it at 197 right now. If you don't have one of those folks, use your thermometer than you use your cooking with. Use your same thermometer that you use your cooking with. And you wait until it gets to about 200. OK, we're almost there. You see? We're almost there. And now make sure you don't boil it now because if you boil the butter, you know what's going to happen, friends? You're going to boil the butter and it is going to, the butter is going to burn the milk protein and the butter is 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 of lemon. Right. We're going to take that out of the way. I got to get clean 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 going to happen, friends. Let me clean this up. What's going to happen now? We're going to mix it. We're going to make sure you can do with your regular blender. 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 gallon of hollandaise. We sold a lot of hollandaise. And what we're going to do, we're going to mix it. And then what we're going to do, we're going to add the 200 degree butter and the butter is going to cook the egg. Pay attention. You watch. You got to do it slowly, OK? Because remember, it's like an emulsion. It's like when we make a mayonnaise, except it's a hot mayonnaise. So we're putting 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 agent. So you see, do it slowly like you do the mayonnaise. When you put the oil in mayonnaise, you do exactly the same thing, friends. You see? Do exactly the same thing. Move it a little bit around. But do it slowly, OK? And I forgot to put my timer for three minutes for the egg. You know, when the cameras are on, I forget everything. I forget everything, friends. I don't know about you, but one of these days, I'm going to forget my head. That's what my mom used to say. Don't forget. One day you're going to forget your head. So you're lucky it's very well attached. Look, look, look. Eventually the egg is going to be finished. I said, oh, I got to look at the egg. Oh, shoot. I forgot to put the timer. Thank goodness I got a good team here. Otherwise, I'd be in big trouble, friends. We're looking good. We're looking good. We're looking good. We're looking good. And right here, my friends, you got a beautiful, smooth as silk hollandaise. Look at this. Look at this, my friend. OK, 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 hollandaise in a minute. We're going to take it. We're going to take the egg right there. And look what I'm doing. I'm taking it. I'm putting it in ice water. And you can say, why are you putting it 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've got a special breakfast you want to prepare. OK, you got to prepare it in advance. So you get them like that. 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... I know some of you are going to think I'm a nut. But what I like to do, you know, that's my classical training. I like to cut the excess a little bit to make them look pretty. You see? Look, look, look. I like to make them look a little pretty 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 they look gorgeous. You see? 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. OK, we got a timer on. We got a timer on. All right. Let's prepare the plate, my friends. Let's do it real quick. 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. 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. You season 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 sauté it in butter. I sauté this in butter. I sauté this in butter. Now I'm going to take my eggs out. I almost forget when you think I'm going to 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 going to say 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 them. We're going to let them drain just a little bit, right? We're going to let them 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. They're fragile. Fragile babies. Oh, yeah. Come over here. Right there. Right there. Now we're going to take our sauce and we get a spoon and we 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. OK, 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 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. 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. Let me 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 steak knife here. You don't need a steak knife. You got brioche and ham, not a hard Canadian bacon. Oh, look, look, look. Pay attention, friends. Pay attention. Look, you see. See, if you want more or if you want to let's 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. Is that gorgeous? Look. Mmm. Mmm. Mmm. I can't speak with my mouth full. Mmm. Folks, easy. Remember, mise en place. You have it already in advance. Takes a minute. I hope you're going to 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.