Eggs Benedict - Bruno Albouze

[@BrunoAlbouze]

Yes, it is crucial. As the weight of the yolk pulls the egg through the simmering water, the white encircles the yolk and sets. The deeper the water, the farther the egg travels before it stops, and the more the poached egg will look like its original shape :)

[@eunsukroh2137]

this video is entertaining on all kinds of levels

[@vain7889]

While fucking growing pig's that are dirty and smelly and a god damn junkie... RIGHT... because I am... so have I bieng told by a person that opens the door...

[@lonniedresden4422]

It's pretty awesome how you make alternative options in most of your videos.

[@bobthemity]

I've been laying in bed for a week and a half now.. My mouth is dry, my stomach has stopped growling and just aches. When will you bring me my eggs Benedict, Bruno?

[@mamgaigangaa]

The Real Harambe ha ha ha 👌👌👌👌👌

[@SuperKnowledgeSponge]

Get a job, harambe.

[@michelzappalives5638]

Being a total ignorant on the subject but having found a late passion in cooking I rely entirely on filmed recipes found on blogs or youtube. I have now a pretty heavy archive of recipes from the best known chefs and have learned a trick or two. From my current standpoint I must give my personal palme d'or to Chef Bruno Albouze. the elegance of his cuisine, the rapidity of his explanations, the professional look and editing of the videos, are perfect for the slightly experienced cooking amateur. It wouldn't have been enough explanatory for me a couple of years ago, but now it's perfect ! Really my compliments, from a fellow frenchman to another : C'est vraiment de la haute cuisine rendue simple. Bravo et encore bravo ! The eggs benedict sound and look sublime, and tomorrow will be my first go at them, but first I need to find a chicken to deliver them ! LOL !

[@jbot91]

6 years later and I'm still waiting for my breakfast in bed.

[@JWP452]

I actually did this. It was, just as you say, to die for; but I lived through it anyway.

[@alliemollie]

Can't stand how good this looks. It is mouth watering! Good job chef!

[@avaleeshung4180]

Love your sense of humour. Your dishes are exquisite yet done in a fun way.

[@estelles.houndonougbo7010]

And your voice is so beautiful as well !

[@eugenescheepers2728]

Bruno, I live in a small village in the north of Thailand. Here at the market i have only fresh eggs, organic Thai herbs and vegetables... I am blessed. But I am even more blessed to have found your channel, inspiring me to be creative with what I have here. Fantastic job Bruno.

[@ardentdfender4116]

Chef Bruno is a living Cooking Legend and that's if that is even a thing. Stay safe during the Pandemic Bruno! Oh that egg is on my very soon to do list.

[@kendrick607]

Not just an chef you are artists best plating on KZbin hands down. 👨‍🍳👏👏👏.

[@BrunoAlbouze]

Very true. It's fixed!

[@mjremy2605]

Such technical perfection! Those eggs are cooked exactly right, and those lemons are so fresh. What wonderful food, mmmm!!!! Merci Chef Bruno! You are the best.

[@zilmeza7915]

For a long time ago I hear about this kind of egg ...I saw your video and repeat over and over and over for don't lose any detail ... a few minutes ago I did it! I have a little rocks in my way with the cream but I followed your tip (hot water) and that change a lot! Was magic! I enjoy this recipe is a delicate taste! Thank you soooooooooo much! I will want to send you a pic for my dish.

[@danielholmberg1875]

I'm watching this right before I go to bed, and now i have to cook myself something in order to sleep well😂

[@dianekerr6246]

My favorite Sunday morning breakfast! I agree Brioche, not an English Muffin, makes this dish special every time.

[@sidneyaarmstrong]

That is probably one of the prettiest egg's Benedict I have ever seen. On a side note, I love Coronado, I am more of a desert rat but Coronado and Carmel are probably two of my most favorite beach towns.

[@renejuuse8077]

Looking your videos from 2013 and from 2018, there is a huge step in video quality and how you make your videos. But anyways, you are still passionate about, how you are preparing food and that is what i like. Keep going on with your little bit "tilted" cooking videos - there are many of us, who admire you and your passion of cooking.

[@efsa59]

Thank you so much for this video. You are a very good cooking instructor and your food presentation is always beautiful.

[@wazil15541]

I'm a college student and it's 2am and I just watched this video. . . Guess I'm having this for a late dinner/early breakfast.

[@rksb93]

i think this was the first video of yours i watched, the only thing that has changed is the quality of the video recording. not many channels have the consistency to create great content for almost 10 years. Keep it up Bruno, you're the best!!!!

[@rendercole]

don't know why everybody keep putting salt in the water when they're doing poached egg as i know and I'm a chef you shouldn't put salt in the water as it will break down the protein, just water and vinegar works perfectly for me.

[@saysv9874]

Les œufs Bénédicte, un de mes coups de ❤️ ! Dream Come true!

[@ktingson]

@Mrlskate101 the egg yolk is supposed to be runny when you poach an egg. You can't expect to be cooked in the middle.

[@PinotGrigio143]

Omg, I'm not even hungry, but I want this so badly! This looks very easy to make, and I plan to make this soon.

[@MsFerna]

hope this years you get more views, everything you upload is simply amazing!

[@MrsJMilicaj]

Your Videos make cooking so much easier!! Thank You.

[@StarsDie18]

Watching this video and not tasting thy food should be a crime...

[@alicat19]

You just earned a new subbie. Thank you for such a simple, easy to follow video!

[@jannel6677]

I'm not a fan of eggs with runny yolks BUT Bruno, you have made me interested enough to want to try Your version. Bravo Chef, bravo! C'est vraiment incroyable! Merci beaucoup. GOD bless

[@mohamadrayan]

Thank you for this amazing video. Me and my family had the best breakfast. You are the best

[@MrSh1344]

You are really perfect chef, I watched most of your videos and all of them are excellent. Thanks

[@arsenemagnier7058]

i agree

[@SalvadorSalinas]

My wife and I love your videos, and everything we make from one of your videos comes out amazing. We also live in SD and hope to run into you one day!!!

[@jeanlucmaerel3229]

La langue française va si bien avec votre sourire, votre talent, votre simplicité: Dommage et merci

[@daisy_blue1235]

Am big fan of ur recipes n ur garnishing is speechless simply waoooo

[@bethonhercomputer]

I can't help buy smile when ever I watch your videos, I have to say I find your accent really adorable :)

[@nancyalfaro5074]

On your egg florentine recipe, which I tried and turned out amazing, you are specific in not using salt when poaching eggs yet on this recipe, you include salt in your recipe. The vinegar quantity in water is vastly different too 1/4 cup for florentine recipe vs 1 cup on this one. I am trying to learn the reason for the differences and want to try this recipe. Is it because in the florentine, I am going to cook egg again in oven or what is the reason for the ingredient and measurement variations?

[@lswmick]

this is much better than any of your video! good pace of instruction!

[@PotionsMaster007]

Bruno Albouze haha i never need to make clarified butter, we have an abundance of it since we use it for everything in my house (we're egyptian) but we make out clarified butter a different way, we simmer it on a stove till the water evaporates and the impurities have sunk to the bottom.

[@cristinagutierrez4072]

Bruno, you are just amazing! Your recipes are more than perfect!!! We really admire you 😉 thanks for sharing!

[@NekoGreenZz]

oh my god what a gorgeous food presentation. this guy deserves way more viewers. really nice editing too,, thanks for sharing :)

[@Maimitti]

La prononciation parfaite et distincte (ET distinguée !!) de votre anglais me laisse pantoise ! - (et ça me rappelle le vieux film de "my fair Lady" où elle apprend à proncer l'anglais dis-tinc-te-ment ! "it rains in Spain ..." - Bravo pour ces superbes vidéos, concises, magnifiques visuellement, instructives - on ne s'en lasse pas et on apprend beaucoup -

[@ЕкатеринаПодорожная]

Вы, очень классный повар!!!!!!! Люблю Вас!!!

[@tfmobilewash840]

I'll be making these breakfast pretty soon thank you Chef

[@theschweet]

I can't find the recipe on your website

[@khushbucakecave3243]

Whao awesome yumiliciously finger licking recipe😋😄 so technical and perfect. Cooking egg is really an art.👍so good and easy teaching

[@Rose-Rae]

C'est magnifique! Tre bien.

[@natamus12]

Bruno, you absolutely amazing!!!!!! Your humor! Wish you all the best in what you are doing! I was everywhere looking for that rotatouille and could not so long time and you gave it to me! Thank you so much! Everything are so beautiful!

[@LindahsxD]

Oh gosh I love Eggs Benedicts!! Your food looks amazing as always~

[@joannalinton5039]

Bruno please do a couple of simple wedding cake demonstration, your friend Mike Mario.

[@rockonblackops777]

Another great recipe thanks man

[@shalinisharma1519]

Wow thats really awesome... I will definitely try this

[@JOxpkral]

Ah Bruno, you are such an inspiration!!

[@12housesoflife]

Amazing French chef!!!

[@barefootedqueen710]

I am totally 'in love' with this guy, obsessed with his nostrils as I have the same nose. That accent thou

[@wi11yd.o.p.edrummer47]

Those are Amazingggg what's the song in the beginning?

[@Juuuuuul]

I've heard you shouldn't put salt into the water in which you are poaching your eggs. The salt will resist the eggwhite from coagulating. You should salt your poached egg after you get it out of the water.

[@WisamAlRawi]

This guy is legit. Well done sir.

[@jobond3317]

You know Bruno I hate breakfast in bed to many crumbs but for you I would give it a go Anyway thanks for showing how to make clarified butter

[@spidergal777]

Holy hotcakes, can you just be my best friend I can't even make ice cubes.

[@EmilioCasavegas]

That is a thick hollandaise!

[@HavokTheorem]

You have a really good microphone Bruno. No room noise :)

[@Dalingz]

OMG! I love the way you always say gorgeous, ahaha, you're lovely!

[@BrunoAlbouze]

Sometimes ;)

[@AnneNova13]

I love watching you cook, and you have such a fun personality, always waiting for your next video!

[@babeinpnk]

may i make the Hollandaise sauce few days ahead? i mean how long does that last? thank you.

[@vetacoth]

About 8 hours

[@matthewnakhla]

hollandaise is a sauce that wont last long. cant get cold and cant get to hot. should be prepared when you need it

[@hermanlee9757]

just look at that par boiled egg....OMG!!!!

[@nostalgiakarlk.f.7386]

0:32 - 0:39 - Do I need to call the funny farm?

[@Michele6984]

Great video Bruno, as usual :D Could you please teach us how to do Chocolate Dome or mushroom pie (mini). THX :D

[@myxlee9791]

Chef Bruno ! Can you tell me how the hollandaise sauce taste like ??? I'm made it today but ... I'm not happy with it at all :((

[@Huy-gn1eo]

Chef bruno,you amaze me

[@freedomfighter3481]

the recipe is not on your website.

[@angelscloud86]

your amazing. I love your videos and YOU! !

[@Maimitti]

I staid in bed, and noone brought me that breakfast ! - (d'ai du me tromper de jour, pas un dimanche !!)

[@thebigmoh1]

Bonjour de la France, tu nous fait bien honneur

[@howiboy]

Man, not gay, but if I was he'd be my type lol. Recipes are always amazing!!

[@psilocybinxs]

+howiboy Straight man here. Can confirm.

[@tonymedina467]

Gawd damn that looks good

[@QF756]

I come for the music as well!

[@belgiumadventure8672]

Mozzarella eggs. Love it

[@olive4naito]

Do you have your own chicken to lay eggs?

[@ysfya6208]

0:34 Dad jokes.. but love the cooking

[@katherinelayden2910]

Oh, I get to use a microwave? Yes, this is definitely the recipe for me....

[@badzo54321]

you must be some of the best chefs out there 5 starts :D

[@ajitunni1819]

Even if I try it 100 times, will never get it right....btw....superb video.....

[@TheDreamWeapon]

What's the name of the piano song at the begining?

[@NgocVu-fg8ec]

Honestly,your voice is the greatest thing!

[@dibebovi90]

OMG!! looks so delicious

[@lukeluka9025]

Do you have to use that amount of water poaching the eggs?

[@billfield8300]

OK.. I've looked everywhere. Where is the wilted greens and golden beet salad link.

[@Prof.S.Martass]

you deserve more viewers! great video

[@realsoysauce]

i nearly cried when i saw the fork cut into the poached egg oh my god ;_;

[@plumlogan]

Amazeballs!

[@marieshanahan1509]

Love the idea of Eggs Benedict, but HATE runny eggs. :( Guess I'd have to order "well-done", Eggs Benedict!

[@matthewnakhla]

runny yolk is great in eggs benedict

[@DianeyDarker]

Love your cooking Chef! :D

[@9hundred67]

this is very well done, and also very funny.

[@ajitunni1819]

Your gifted, things you cook.

[@oliverjackson6121]

Awesome chef

[@cattuongnguyen6879]

you should add some 24k gold on top, look beautiful

[@mdl222]

Mmmmygod By 3:38 ....i was licking the screen