How to make... Eggs Benedict!

[@hannahplas2495]

For anyone who isn't familiar with hollandaise sauce and/or doesn't speak English too well: he's only got 2 egg YOLKS in the bowl for the hollandaise sauce, not 2 eggs, like he said. To most people it's obvious, but if there's someone who isn't familiar with it, here's a little help :)

[@jonsnow6631]

Oh that's why mine's not thickening!

[@lunch7213]

Tips for homecooks making hollandaise for the first time: A good ratio of butter:egg yolk is 3 oz butter: 1 yolk. However, you should scale this recipe up, since small amounts of hollandaise are very difficult to keep in good quality. You should scale the recipe for 3 eggs, so use ~9 oz of butter. Don't keep adding butter until thick like suggested, or else you get a sauce that is mostly just butter. Might sound appealing for some, but it really isn't. You'd also need more lemon juice to level out the fatty butter taste with citrus. When you crack your yolks into the bowl, whisk them first until airy. Don't stir them in circles, but rather scrape against the sides of the bowl, back and forth. Doing this traps air within the eggs and gives the eggs body. When double boiling, the water underneath should not be at a boil. The eggs would cook too quickly on your, and the sauce would separate between the butter and the eggs. While the eggs and butter are heating together, continue to mix by scraping the sides. If you're using cubes of whole butter, it's ok to stir, but make sure to occasionally scrape the sides to incorporate more air. After the specified amount of butter has already been added, continue to whisk until the sauce becomes so thick that if you run the whisk along the middle, the sauce doesn't settle to the bottom. This is the proper consistency of hollandaise. Until you achieve this, continue to mix and scrape over moderate heat. You must constantly whisk the eggs while this is happening, or else the bottom could overcook and form scrambled eggs. Doing this takes a full few minutes,so don't expect it to happen soon, since you'll be focused on this one task. If you see lumps in your sauce or even little granules, that means the eggs have overcooked and could begin to separate your sauce. In order to somewhat fix this, add a few DROPS of cold water to your sauce and whisk. You literally should just count the drops, since even 1/4t will be too much and thin the sauce. For the actual poaching, you should follow the instructions for adding a touch of vinegar to the water. The vinegar helps coagulate the egg white faster, so you end up with a denser poached egg. Cracking the egg into a cup, then into the pot is also a useful trick for minimizing egg white spread. Proper poaching liquid is 160-185F. This temperature range is just below a simmer. Warm the water until you begin to see bubbles. Reduce the heat slightly until the water subsides, and drop the eggs in. If there is too much activity in the water, the egg whites might drift apart due to the bubbles.

[@originalmix2546]

Wow, thanks..u rly got some energy, time and good will

[@roberthanlen6036]

I churned out millions of these while working in a cafe in NZ and still love them. Such a classic dish.

[@FernandoLopez-vc9jr]

I made this for my family of 6. They all LOVED it!!! Rebecca even spoke to me again after 35 years to tell me how good it was. Sally who hates eggs ate two!!! Wow thank you :')

[@maybaby13x]

Eggs benedict on sourdough bread with avocado under the ham....so good!

[@TrisPatisserie]

that sounds so damn good

[@chophappy]

YUMMMMM

[@bobbyshah5743]

now you are talking my language.......

[@dreamycalm]

I tried avocado and eggs because I kept hearing how good it was and no don't care for the mixture :)

[@rafaelrivero1343]

When life throws a curve ball at me I watch Donal videos to feel better. Donal and Nigella Lawson 👍🏻✌🏽

[@mariar.vargas4459]

Love this energetic young chef and his easy, wonderful recipes !!!!

[@ghinchrist]

This recipe is simply mouth- watering. Thank you Donal

[@TitasBiswasIsWritingUpAStorm]

Thank you so much! I was waiting for this! Everyone else made it look so difficult!

[@henryjames456]

My favourite breakfast! The colour and consistency of that hollandaise looked amazing. Nice tip for the poached egg. I will have to try that next time.

[@pennyh4021]

That is the most beautiful hollandaise I have ever seen, such yellow yolks!

[@peridot1878]

Thanks for the wonderful recipe.. Love your smile.. Please keep it that way. God bless!

[@BrawledProductions]

Another great recipe! I've been binge-watching your videos for the past 3-4 hours now, lots of new recipes to try. Keep up the great work!

[@donalskehan]

ah thanks Martijn!

[@nihvl]

First video from the channel loved every bit of it This is my new favourite channel

[@lindagoodwin6166]

Hands down this is my favourite breakfast ever. Well done Donal.

[@donalskehan]

yay

[@chophappy]

Eggs Benedict is like the royalty of egg dishes! It reigns with lots of yum and smiles!

[@bala8747]

150g wafer thin smoked ham slices 4 fresh large free-range eggs Pinch of salt 1 tsp white wine vinegar 2 English muffins, split and toasted Butter, for the muffins Small handful of chives, snipped Black pepper For the hollandaise sauce: 2 large egg yolks 150g butter, cold and cut into cubes Juice of ½ a lemon Pinch of sea salt

[@FreckleFinance]

I also add ground mustard seed to hollandaise and it's really good flavour!

[@velvetshaus5580]

Nicely done and looks so delicious... Thanks ,,now I will add it along with my other recipes...

[@Real.steppa]

There's nothing to hate about this man

[@josephfowler5728]

Plenty to be a bit jealous of though!

[@jesserdannq.abella1468]

The bangs.

[@Deathblaster1]

Thanks Donal! Just made it today for my family and it was delicious. As a sidenote i only made half the amount of holondaise sauce and it was just right for 4.

[@bashayeralbuainain5691]

I tried it taste like heaven keep up the good work Donal

[@BradleyBakes]

This looks PERFECT Donal, my best friend is obsessed with Eggs Benedict!

[@blessindia1]

Very colorful & tempting !!

[@danizancan2175]

I watch this few hours ago, and now I just decided to do it because they look awesome. How long should the egg cook? I usually get that wrong.

[@danimarino5653]

Looks wonderful! I will have to try this recipe

[@ButterFlyAway07]

Perfectttt! Good job, Donal. Definitely gonna try this recipe. What a great way to impress friends/family.

[@MaryTheresa1986]

My hope is that everyone is lucky enough to find someone who looks at them the same way Donal looks at those Eggs Benedict. ❤❤

[@Underneaththebottle]

The Imperial breakfast selection!! Top notch!! 🍳🍞

[@SenoEricKrueger]

This is great. Egg benedict with hollandaise sauce is a very famous meal for breakfast. I love it

[@Halcryder]

I've always done poached eggs this way. Feels better than the whirlpool method so many other foodtubers seem to like to do.

[@melissameyer6457]

I learned how to make eggs Benedict in my cooking school. It was one of my favorite dishes we made in the breakfast unit. ❤️😊

[@Sirona279]

Thank you, Donal. I've been craving eggs Benedict lately but have never had the guts to try making it myself. I'm thinking that a slice each of tomato and avocado instead of ham would be pretty tasty too. 👍🏻❤️

[@royalhuskies467]

never had one before and you make me wanna try one 🤔 Looks tasty!!!

[@NRGninjaC]

Donal you never cease to amuse me with your cooking! there's a person that i know that is going to love this! keep up making more videos! :D p.s. could you try making a beef stew, chicken noodle soup, or some kind of interesting video with a type of soup? since its starting to become chilly

[@fahadhossain5705]

I don't understand how this channel doesn't have more subscribers.

[@victorcragg4315]

Eggcellent job as always Donal! I like to throw a little sharp cheddar under the egg and add ham and bacon. it already has a butter sauce why not kick things up ! Cheers !

[@GabrielCastro-yk1ws]

I'm new here and I totally loved the vids, keep doing them and showing us cool stuff to impress ppl in the kitchen! Gretings from Chile, man!

[@bricktorianrailways5765]

Just tried this tastes amazing thanks Donal for getting me into cooking

[@noyoz1609]

I really love your channel !! Thank you ! keep doing it !!

[@nilimaaakhtar7852]

These look so good. I'm tempted to make them today! X

[@mariettagordon8292]

I have been inspired. This looks so amazing.

[@cleansandshark1]

I just made this recipe right now! It's so delicious! :D thanks Donal.

[@donalskehan]

amazing!

[@pinkponyofprey1965]

That was awesome! I kind of followed the recipe but my bread were wrong and no ham in the fridge ... but I got a brunch!!! :D Now I know how to make Hollandaise and Egg Benedict should I need it again and I'll make sure I do soon ... with all the right ingredients haha!

[@allaboutazalea1025]

ohmyy I love it i wannq witness how you cook one day i feel like i wanna become a chef soon

[@myking8807]

I love ur videos, I'd try to cook this for my hubby xx

[@henriquefalleirosmareze7188]

Donal, your channel is great! Congrats.

[@nelly227]

Wow, adding Hollandese sauce is a nice idea, I would definitely try it this way. Thanks for the inspiration:-) Of course, poached eggs are one of my favourite breakfast options as well.

[@andreschezpik]

I made them following your recipe. Yummy!!

[@mwesigwaallan8620]

gonna try that....i love it Donald.

[@RachelIdahogirl]

Really liking your apron too!

[@Nicolinax]

It looks so good and delicious 👌🏼👍🏼

[@adrianovarasquin3328]

This recipe is perfect... I loved.

[@farhaanah]

i have been dieing to try make the best egg benedict and your recipe is AMAZING!! and thank you for teaching me the secret to a good hollandaise sause.first comment

[@irisgonzalez602]

My faaave brunch option!

[@MakenzieMergard]

Chopping off the scraggly egg bits! Genius.

[@rebeccas2813]

I had Eggs Benedict for the first time last week (bad Brit, I know), and it was with avocado and chorizo instead of ham. Absolutely heavenly

[@Hayala0414]

Topping it with a avocado salsa myself. Your trick makes me want to try this recipe. Btw, looking good with your muscle shirt.

[@invinciblemode]

Sounds like an idea!

[@Hayala0414]

Thx

[@chukabucka]

OH MY FAVOURITE OF ALL ! THANK YOU!

[@devewi43]

Looks great and easy.

[@DarRyan123]

looks gud never done that sauce before. love the tips especially that lion pork flattened and bread crumbed. are u from ireland

[@ajdprotocol]

Great Recipe as always Donal.. is there a specific amount of butter u have to add?? I tried this recipe and think I overdid it with too much butter

[@joeldaniel5504]

150g

[@ajdprotocol]

Joel Daniel Cheers Mate thanks

[@SoulessStranger]

Gosh these videos make me so hungry! Btw this looks awesome and is on my list of new breakfast ideas

[@crittert7828]

What time should we show up for brunch. Love you on FN Star Kids🎈

[@RachelIdahogirl]

Love these intros! They make me smile!

[@donalskehan]

thank you :)

[@antoinetteconstantino9721]

Hi Donal! Im seriously addicted to your videos, lol. Ioveyouuu💕

[@jamesjacocks6221]

Good to see proper hollandaise sauce made. What is frequently pawned off as hollandaise here in the U. S. isn't even close. Those poached eggs are the real deal as well. So many ways to make poached eggs with unnecessary tricks which accomplish nothing. Nice one Donal.

[@Hunnie_B]

YES......it's all about the runny egg yolk, absolutely love this dish, thanks for sharing Donal......had a giggle at the intro :)

[@donalskehan]

it really makes or breaks the dish :) glad you like it!

[@Hunnie_B]

:)

[@lazyartistt]

This looks sooo yummy !!!

[@melwalmsley8267]

'Better not upset the purists'. Lol. I got sick of the double boiler method so I've perfected a blender hollandaise. Pimp it with some paprika or curry powder - hello breakfast!! 👏🏼 Great vid Donal!

[@eunakitty8478]

I just subscribed to your channel and doesn't regret anything! Love to try this one day :)

[@Chiratalg]

My fave part has to be when you eat it 😂😂❤️

[@josephmulpeter63]

i've never tried eggs Benedict before. I will give it a go :) thanks

[@tomhunt3267]

Donald you smashed it again great simple recipe . Any chance are you selling the style of apron your wearing I need a new on and that's a nice style very chic and manly. Keep up the great work have fun on your show , and tell the misses I say hi.

[@ArchieDurand]

Donal, may i use lime juice; instead of the lemon juice? or is there a specific reason for the lemon?

[@vkiperman]

Eggs Benedict is my favorite b'fast. Well done.

[@donalskehan]

ah cheers!

[@yogaexe]

Smoke salmon benedict is the best!

[@a.dmuthukumaraswamy7314]

Donal Skehan

[@acunaimelda4]

Vlad Kiperman you are right

[@CindyaGataAmigos]

U are eating the FNAF SL security guard..... cannibalism

[@rosieliem_]

that looks uber fantastic, donal ! will try to make it 😆

[@donalskehan]

yay :)

[@ImjustKelly73]

I've never had this, but want to try it SO BAD! Making the sauce always scares me. I'm scared of screwing it up LOL! Looks so delicious! Congrats on your new show also Donal & TFS this classic recipe! TC :D

[@Thechef_OOTK]

What about clarified butter? does it change the flavor profile? more fat = better holand sauce?...

[@kerriumeki3304]

your egg Benedict looks great Donal. thank you

[@BennettDarcy]

That apron looks so rad! 👌🏼

[@BrotherTree1]

I don't like ham, eggs, hollandaise sauce, and English muffins but this is amazing!

[@sophiawairoa5749]

Love it! Meanest cravings right now yum 😻

[@jased5494]

Good recipe, i would personally grill each ham slice, then cut it stripes and place ...not only does it look better presented but it also tastes better.

[@saramarino6818]

such an easy hollandaise sauce recipe thank you

[@donalskehan]

glad you like it!

[@heliosphaeresonnen_wind_ki5720]

looks amazing!

[@acunaimelda4]

I like the cooking donal

[@donalskehan]

Thanks :)

[@moonkazi]

Can you make some easy fish plate?? Thanks

[@flauschigeswoelkchen]

i just cried seeing all this yellow goodness dripping away on the board. i just love egg yolk.

[@shamrockrancher7673]

I was surprised you used your hand and not your Texas Lemon squeezer in your utensil bucket. Squeezes the juice and keeps the pits out. Mine only sees limes for Margaritas but, that's what happens when you live in Texas.

[@Gioyoji]

Iam from a diffirent country so its my first time hearing this. But it looks good :D one day when I grow up

[@raynmaker]

hollandaise sauce is always kicking my ass, but it seems like making it this way with the cubes of cold butter will keep it at a more manageable temperature. i always make it by melting butter first and then drizzling it in but that never works and it splits and then i have to throw it away lol

[@rbettsx]

It should work your way, too. ( I prefer his ) There are two completely different ways to get stomped. 1: Scrambling. Solid curd, just too much heat; take the bowl off when you see more than the slightest wisp of vapour from the mixture. 2: Splitting. Oil separates because it was added too fast, or there's too much oil to water. You can see when it's about to go, there's a greasiness; whisk in a small splash of warm water to restore the balance.

[@raynmaker]

oh yeah i know it'll work my way too, i've made it successfully like.. one out of five times? donal's way just seems much more manageable and less likely to change in a split second haha

[@ruqsanakhan8880]

donal ur recipes are yummy n easy and iv seen ur doggie with u nd being an animal lover myself wish u all the best alwaz...

[@SetOnOverdriveVideo]

Where did you get your apron?

[@moriahbrunner5938]

Eggs benedict is my favourite brunch dish as well! I prefer smoked salmon to ham in my benedict. Prosciutto would be good too.

[@kennyyulius2879]

What if i dont use the white wine vinegar will it be togethee

[@googleaccofalex]

1:44 - "You can add a little black pepper in there, but i don't think the purists would be too happy". Donald you are unbelievably socially anxious lol.

[@jeffward1106]

Great video. 2 dashes of Tobasco in the hollandaise sauce is my secret

[@donalskehan]

yum!

[@Starlightgirl5]

This looks so delicious wow I'm hungry now 😍

[@sovannthakong]

That hollandaise sauce just looks so good, I'm actually kind of upset that I won't get to taste it. Of course I'll be trying this on my own next week but I know my skill level.