Saturday, June 19, 2010

Eggs Benedict (Engl)

The Culinary Institute of America is the world's premier culinary college. As part 1 of the 3 video Eggs Benedict recipe, culinary school chef instructor Scott Swartz demonstrates how to prepare English Muffins for Eggs Benedict.

Part 1

English Muffins

Makes 12 servings

- 1 1/2 teaspoons active dry yeast
- 1 cup water, warmed to 110°F
- 2 cups all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup cornmeal, or as needed
- Oil or solid vegetable shortening, as needed

Part 2

Eggs Benedict

Makes 8 servings
16 slices Canadian bacon
16 poached eggs
8 English muffins, split, toasted, and buttered
2 cups Hollandaise sauce
When poaching eggs, use the freshest eggs possible. Fresh eggs produce a centered yolk, compact white, and clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating.
Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side.
If eggs have been poached in advance reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.
Poached Eggs
Makes 8 servings
3 quarts water, or as needed
2 teaspoons salt
4 teaspoons distilled white vinegar
16 large eggs
1. Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.
2. Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.
3. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.

Part 3

Hollandaise Sauce for Eggs Benedict


Makes 2 cups

- 1/2 teaspoon cracked peppercorns
- 1/4 cup white wine or cider vinegar
- 1/4 cup water, or as needed
- 4 large fresh egg yolks
- 1 1/2 cups melted whole butter, unsalted
- 2 teaspoons lemon juice, or as needed
- 2 teaspoons salt, or as needed
- Pinch ground white pepper
- Pinch cayenne (optional

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