3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make eggs Benedict, including brioche toast, sliced ham, a blender hollandaise sauce made with egg yolks, butter, lemon juice, and water, and poached eggs cooked in vortex water with white vinegar.

From the video

Answers: How do you make eggs Benedict with blender hollandaise sauce?

• Eggs Benedict recipe
• Blender hollandaise sauce
• Poached eggs technique
• Brioche toast preparation

Ingredients

• brioche bread
• black forest ham
• 3 eggs
• water
• white vinegar
• 1 stick butter
• egg yolks
• a little bit white wine
• a little bit lemon
• hot sauce
• chives

What it concludes

• Do not put salt in the poaching water because it makes it difficult for the egg to coagulate.
• Butter must be at 200 degrees Fahrenheit or 93 degrees Celsius so it does not burn the milk protein.
• Poached eggs can be prepared in advance, stored in ice water, trimmed, and re-warmed in hot water for 30 seconds before serving.