4 Levels of Eggs Benedict: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Saul Montiel from Cantina Rooftop - to make us eggs benedict. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which eggs benedict are you brunching with?
Chef Saul is on Instagram at @chefsaulmontiel
Follow Emily on her YouTube channel and at @emilyslamduncan
Find Gabrielle at @gabchappel
Looking for Rose? Head to @rosemarytrout_foodscience
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Level 1: Emily Duncan
Level 2: Gabrielle Chappel
Level 3: Saul Montiel
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3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Hello There Friends, Today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your better half which only take 5 minutes to cook! as long as you've got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
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Making Hollandaise Without Any Fancy Tools
Anyone can make Hollandaise so long as you have a bowl, a pot, and a whisk. I would say that's pretty minimal equipment. I think hollandaise is one of those sauces that most people never even think to make at home, and therefore never get the chance to discover how easy it is. All of this PLUS a super quick eggs benedict recipe to help get you started. .
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Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen || 13
Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen ||
INGREDIENTS
FOR SCRAMBLED EGG
-Eggs
-Salt
-Black pepper
-Cream
-Butter
PREPARATION
-Break egg add salt and pepper and mix it well.
-Toast The Bread.
PROCESS
-Heat The Pan , Put Butter.
-Add Egg Mixture and cook in low heat.
-put cream and stir well.
FOR EGG BENEDICT
-Egg
-Salt
-Pepper
-Butter
-Vinegar
PROCESS
-Take 2 Egg Yolk , Put Salt And Pepper.
-In A Mixture Slowly Add Butter ( Remember The Butter Should Be At Room Temperature )
-Your Hollandaise Sauce Is Ready.
-In A Pan Put Water And Boil It , Add Vinegar And Stir Well.
-Break The Egg And Put It On Boiling Water As Shown In The Video.
-Your Poached Egg Is Ready.
-Heat The Pan And Toast The Bagel.
-Now Pan Fry The Ham.
-It's Time For Platting , Put Bagel On The Bottom Add Ham , Poached Egg And Top Up With Hollandaise Sauce.
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Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Eggs 3 Ways with Refika’s Tips | Scrambled Eggs, Egg Benedict, Sunny Side Up Recipe
Eggs are a staple in our diets and a must for our famous Turkish breakfasts. In this video we wanted to share with you, uniquely our interpretation of these commonly made recipes using Turkish traditional ingredients to enrich the taste of these perfect egg recipes. We hope you try these our way and share with us your experiences in the comments! Afiyet olsun!
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Refika Style Scrambled Eggs
3 eggs
2 pinches of salt
3 tablespoons of cream
2 tablespoons of olive oil
1 slice of bread, toasted
● Crack the eggs into a bowl and add the salt and cream.
● Beat the mixture well with a fork or whisk.
● Heat the olive oil in a medium size fry pan on a low heat.
● When it is hot, pour in the eggs and leave to set for 20 seconds.
● Then gently pull the eggs with a spatula from the edges of pan into the center.
● Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the center. The consistency we want here is layers that are cooked like cream without discoloration.
● Remove from the heat and serve on the perfectly toasted bread. Garnish with chives or spring onion and enjoy with loved ones!
Refika Style Eggs Benedict
1 tablespoon of butter
5 slices of pastırma, a Turkish spicy, dried cured meat, you can use any cured meat of your choice
1 açma (brioche or any stale bread works great), halved
2 eggs
1 teaspoon vinegar
Lettuce leaves
Hollandaise Sauce
1 egg yolk
1 teaspoon of vinegar
40 g butter, melted
1 pinch of salt
● Melt the butter in a large pan and place the pastırma slices to cook until crispy.
● Toast the açma on the pastırmas.
● Bring in another medium pan of water to a boil, then reduce the heat to low.
● Add the salt and vinegar to the pan and crack the eggs into the water gently.
● Cook until the egg whites are cooked, and yolks are still runny.
● Meanwhile to make the hollandaise sauce, vigorously whisk the egg yolk, vinegar and salt together in a bowl.
● Place the bowl over a saucepan containing barely simmering water.
● The water should not touch the bottom of the bowl. Continue to whisk rapidly.
● Be careful not to let the eggs get too hot or they will scramble.
● Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
● If the sauce gets too thick, whisk in a few drops of warm water before serving.
● To assemble the benedict, place halves of açmas on a plate.
● Drizzle some hollandaise sauce and place the lettuce leaves.
● Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water and place on the lettuce leaves.
● Season with some salt, black pepper and red pepper flakes.
● Place the pastırma slice on the eggs and drizzle more hollandaise sauce.
● Finally, sprinkle some fresh thyme leaves.
Sunnyside up eggs
2 eggs
1 teaspoon of butter
Salt
● Heat a copper pan and melt the butter.
● When the butter starts to brown, it is time to crack in the eggs.
● Season the egg whites with salt.
● Cook until the egg white is brown on the bottom, but the yolk is still runny. When you make a big batch, stir the egg whites without touching the yolks so the runny parts can cook easily.
● Dip the bread in the runny yolks!
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