How To Make Eggs Benedict with Chef Wylie Dufresne - Savvy Ep. 6

[@migueldelacruz4243]

great tips! I added some black truffles to the hollandaise and used smoked salmon instead of ham!........lol jk I'm broke af, I had pop tarts for breakfast.

[@kristingallo2158]

Miguel De La Cruz lmao

[@captainl-ron4068]

When you use salmon it is Eggs Royale.

[@DiabloOutdoors]

Pop tarts hollandaise? Interesting... ;)

[@TheAndersDanilet]

Not gonna lie… 😂

[@andrewblack7852]

This guy is one of the few. He knows the correct methods and has demonstrated skill as well as solid knowledge. Many beneies few are well constructed

[@EJBen007]

I've used this method for years now (since the first time I watchedthis video)...cold butter is definitely a lot more forgiving in the Hollandaise as opposed to the traditional melted clarified butter.

[@TheAndersDanilet]

Absolutely. I tried cold butter for the first time and I nailed the sauce.

[@stevele]

I would have never thought Wylie would show you how to make normal eggs benedict. Still delicious though!

[@andrewt248]

I really was not expecting WD to do straight up traditional eggs Benedict.

[@pianoonparade]

me neither tbh...

[@sundarpichai940]

I agree. When I think of WD-50, I think of something creative, whimsical, deconstructed or whatever. If I got this at his restaurant, I'd be disappointed as I'd want an unexpected flavor or texture.

[@animaladam5]

He was just showing a classic bennedict this wasn't on the menu.........

[@popobleistift5000]

for the one on the menu check out the episode of Netflix series "the mind of a chef" featuring him. that is a bit more, say, challenging...

[@AnthonyLeighDunstan]

Great video - really clearly explained. Much clearer than Gordon Ramsay's video. Cheers mate!

[@EraChanZ]

WHY DIDNT THEY CUT THE EGG OPEN IN THE END?! WRRAAAAGH I was waiting for that xD Cocktease video! lol

[@robertk2007]

the best dish ever created

[@landis85]

better way to make the egg look nice is to crack it into a wire sieve and let the runnier part of the whites drain off. the egg comes out beautifully formed.

[@joostvanriel5204]

not needed if you have a fresh egg, thats for the eggs of a week old or over

[@SethHesio]

His voice really reminds me of John Cusack

[@nonchefsaussy]

- ...so I guess the Dufresne's were so hungry that they said "fuck the reservations", then went to open personal restaurant.

[@partykrew666]

great reference. rip

[@nonchefsaussy]

+partykrew666 - finally. lol. someone gets it.

[@SethHesio]

Making hollandaise using cubes of unmelted butter? I've never seen or heard of that before. Interesting!

[@Krankiz]

same way you make beurre blanc... You can do emulsified sauces different ways early on with the same end result.

[@pupstermobster8567]

I make it with butter and whole milk. The milk cuts down on the need for so much butter while also quickens the emulsification. This buys some time before the butter starts melting and reduces your chance of cooking the eggs. But if you love butter, well, more power to you.

[@herurishardana5618]

A silver spoon from his behind - nice.

[@HKKetoRecipes]

Nice!! :)

[@Chris-is1rd]

Did he say "half a pound of butter"?

[@lili13247]

so do you put the 1/2 pound of butter in the hollandaise with the egg yolks before the water bath or after they're whipped up?

[@DiabloOutdoors]

after

[@golfmaniac007]

just get some hollandaise onto a McD egg McMuffin

[@krakatiitti]

I need one, two....many.

[@wilfredobrachouzcategui2533]

Guao, que buenos y facil.

[@carljones7992]

Normal un clarified butter? Thought you needed clarified

[@MikeTrieu]

I do wonder what is physically happening to a hollandaise sauce when it "breaks". I'm sure that's something Dufresne would be able to explain from his research.

[@bentleytran1442]

how much is it? $20 for that?

[@juicetheballer]

what's the garnish he put on top of it?

[@FrenzyAggressor]

+juicehustlin Chives

[@juicetheballer]

thanks appreciate it

[@michaelwalker2579]

chives

[@robertopinci]

I don't know if this I an original recepie. ... 😞

[@stoneymasonp8163]

can bac overdone?

[@sanster85]

HALF A POUND OF BUTTER? Wtf bro

[@Pops1970]

Obviously you are not familiar with hollandaise sauce. Lol

[@andycheung22ac]

San Lin it wasn't nearly enough butter.

[@StrasnusDude]

he doesnt have a liquid butter

[@DiabloOutdoors]

So???

[@doreenweatherwax5653]

Such a talent, yet didn't show us the complexity needed to make a great english muffin. What a shame!

[@ahpadt]

He's a chef not a baker

[@UrbanCrunkMovement]

I always butter or put a spoonful of sauce on the toasted muffin before the ham. I almost always use tomato under the egg.

[@mikez5740]

agree with the tomato for sure, just a quick fry S&P in the pan 1-2min (medium high) keeping it still intact, the acidity breaks all the richness, up completing all aspects of the 5 flavors

[@CNFearless]

put some spinach on that mang

[@colsonlv]

Who is "We"? I just see you. Why are "We" doing everything?

[@DavidLLambertmobile]

By "we" I think he means his restaurant staff. 😉🍳🥚🍽...

[@user-cm9ft5bg7i]

Not a very efficient breakfast to make

[@pickeychav3276]

Every one of these chefs nowadays, do they have any notion about portion size? They all say " a little pinch of salt, a little bit of butter", yet they use enough salt and butter for 10 people in one portion.

[@BioGloo]

Gordon Ramsays looks way fucking better.

[@philybates]

Absolutely horrible technique.. eggs in ice bath? Absolutely moronic

[@DiabloOutdoors]

YOU are the moron here.. and that's why HE is a top chef in a TOP restaurant and you a moron commenting...

[@poohead9709]

This is poo compared to Gordon Ramsays.

[@gabrielepumo9784]

+poohead970 you have no idea of what you are talking about.

[@poohead9709]

Gabriele Pumo Elaborate.

[@gabrielepumo9784]

He is on of the best chefs in the world and a pioneer in molecular gastronomy. Trust me, it makes no sense to make comparisons like that between chefs, but i can assure you that he is on the same level if not better than ramsay. Not just because Ramsay is the best know does it mean he is the best chef. Especially at this moment in time

[@poohead9709]

Gabriele Pumo How many Michelin stars does this amateur chef have?

[@dechoi542]

to be precise, he has one. michelin star's don't necessarily define the chef, but rather the restaurant and staff. take for example Noma in Copenhagen, it's considered to be one of the best in the world but it only has 2 stars. while Gordon has many stars, some of his restaurants are getting flak and are not up to par. only the one's with stars are getting any attention really, since he can't micromanage all of them.

[@ApplepieFTW]

No, that egg is still raw

[@ScumbagSonny]

Wasn't he on Chopped?

[@DumbassPlumber]

Pretensions food.