Can’t-F***-It-Up Eggs Benedict
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- Опубліковано 11 вер 2024
- Eggs Benedict isn’t just for high-volume restaurants. Make the classic brunch dish at home with this foolproof recipe. chfstps.co/29BwJa3
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Followed Grants recipe to the minute, degree and gram. The result, 24 beautifully poached eggs and a double recipe of perfect hollandaise sauce for a big breakfast for dinner party, my guests were completely impressed.
"Friends with benedicts" xD
You ought to be PUN-ished for that.
what an eggscellent joke.
...When you realize you can't make an equally well thought of PUN...
While I hate the fact that they try so hard to push Joule, one thing I have to admit. Mass production poached eggs and hollandaise sauce in sous-vide machine is quite brilliant. I mean poaching 1-2 eggs isn't that big of a deal, but 10 could be time-consuming. Plus, you can't poach eggs in advance if you do it traditionally, but with this, you can just plan ahead and get most of the work done before your friends even arrive. Pretty cool.
I'm definitely taking this idea and apply it with what I have, induction hob and thermometer for a make-shift sou-vide machine. Thanks ChefSteps.
you can poach eggs traditionally and hold them. Lots of restaurants use this method, you par poach them for around 2 minutes-3 minutes then drop into ice to halt the cooking, then store in water until you need to use. mise en place :)
You can most definitely poach eggs in advance. Just toss in an ice bath when cooked and reheat in warm water just before serving. They can sit in the bath all day. Seriouseats.com has a great trick for poaching up to a dozen eggs at one time using a mesh strainer. Quite brilliant actually.
Hah. I know you from RO.
Why are you watching the ads then? Come on, he's making a profit off of this.. you know it, I know it, they know it..
Why hate on them for pushing their product? They are providing awesome free sous vide recipe's that would work with any sous vide machine, and they need to make a living for such things as paying rent, not dying of starvation, and paying for internet and ingredients to make more awesome recipe's. Anti-capitalist much?
0:08 "This should be interesting!"
0:09 *with Joule* "GOSH DANGIT"
I have accepted the fact this this is not a cooking channel. Since ChefSteps has a vested interest in selling as many Joules as possible, it's just a giant advertisement. I really wish they weren't such a one-trick-pony, but alas, money molds the world.
granted they want to sell their product, but I can attest to the benefit of cooking sous vide. Get with the program brah, the culinary world is changing
+Matthew Schipper +rwwalker721 I mean if you look into them it's clear their end goal it's to progress the culinary world as you can see with their extensive experimentation and classes. I don't mind sous vide videos it's just a little heart breaking sometimes haha. I don't really make any of their stuff I mainly like the impeccable video quality and interesting conceptsz
If you llok into their older videos (Way before Joule) you'll see that they've always been fans of sous vide.
Yeah Jose, also who wanna brand other's products unless they get paid to do it and do we want to see that? No. I think it's cool they have made their own Sous Vide and no shame in trying to sell it.
The fact that you cook them in the shell is amazing. Thank you for this badass recipe.
Those nylon bags used for 3lb yellow onions are great to contain eggs in the bath. They allow the water to circulate around each egg whereas the plastic bag doesn’t.
There is nothing wrong with sous vide videos. Until Joule was ready to be sold, they made videos to benefit everyone and establish how much they care about cooking. Now that their creation is available, they want to demonstrate how powerful it can be for a home cook. They're a sous vide company that makes videos to teach people about sous vide as well as other things. Not to mention, you can't make videos of this quality if you're not profiting from it. We're all here to learn, just let them teach.
I think the problem people have with it is that people click these videos to find a good recipe for something they want to make, but then they don't use traditional techniques for anything. Which is annoying because 90% of people don't have a sous vide machine. I personally think it makes it look like they don't know how to cook very well if they only rely on the sous vide
Because many people are unaware of many cooking methods in the professional culinary arts. They expect to watch a video of young chefs cooking granma homemade style food. There's nothing wrong with that just look for it somewhere else. I had to stop watching their videos for comments like that. People genuinely expect them to change their cooking techniques just because they don't have the equipment at home.
I am sure there are hundreds if not thousands of recipes that don't requiere sous vide. Pick one.
I made this today, this is one of those rare times where when I made it, it actually looked like how it does in the video, it was perfect. Very good!
They better be paying him top dollar because these videos are damn good.
This particular Cheffo is great. More of him please. Thanks.
If I wanted to heat the plates, why not have them also sous vide? :p
Sous Vide is amazing and I love you guys for making me buy into it. Been making some killer dishes with it!
Thanks!
love the style of this video with a timing guide! thank you
This is brilliant... Thank you for creating a simple, yet impressive Eggs Benedict recipe.
A sous vide recipe? Well this is new
these are not poached eggs...these are onsen tamago
THANK YOU!!!! They had a nice opportunity to introduce a cool Japanese egg concept there. Shame they didn't...
Haha! EXCELLENT point!! In fact, the doneness here is just right for onsen tamago whereas IMO the poach on those eggs is just a nudge under done for Eggs Benedict.
I would say for poached eggs those in video are way underdone.....and it is such a shame that he doesnt even mention that these are onsen tamago... "crack them in a spoon coz they have all that extra....eh.... egg white... I dont its pretty" Really?.... you dont think its pretty....
I completely agree with you. Had he cooked them a nudge more, the egg whites would have congealed more and that excess wouldn't have fallen off. The hard part, at least for me, for making a proper onsen tamago is getting the dashi right. That's a bit of an art. Harder to get exactly right than Hollandaise, in my opinion.
be saddest thing is that his egg white is just wasted in the sink coz its too runny but egg yolk is almost solid!!!! the yolk is not runny at all!!!! and he says ye I like this....
This guy is such a daddy.
I love the titles of these videos. You know your public
I think now I must buy Joule. Those eggs yolks are absolute perfection.
Just made this..(scaled the recipe down for one serving) the hollandaise didn't work.. the yolk started to set and wouldn't blend with the rest of the butter/lemon/vinegar (perhaps this was too small of an amount for my vitamix).. ? Also on the eggs.. the whites were quite watery and hard to remove cleanly from the shell.. would it be better to boil them briefly first? (Used a Joule set to 64 C for two hours)
I love this channel! But it's hard to lose weight with all of these beautiful dishes being made. For now, I'll just have to imagine my celery sticks are eggs Benedict.
we need a Can’t-F***-It-Up series
+Felix the Sloth why do we ? If you want to cook like a traditionalist then there are plenty of other cooking channels ! Sick of reading comments from people who are obviously not passionate about cooking on this page.
+Jay Collinson couldn't have said it better :)
most people on this page ARE passionate about cooking. but you can't blame someone one for not wanting to spend $200-$300 on a cooking utensil. I (luckily) don't even spend that much on bills. Also, joule is only available in certain parts of the world, here, in the UK, we can't get it, so a series based around it is useless.
+Richard Tyson you don't need a fancy product like joule to sous vide, you can do it on your hob in a pot of water and a thermo. (Another chef steps video) I live in the U.K. And I picked up a sous vide Demi for less than £100. (The price of a good pan !). Again this channel is about cooking on a processional level, if you don't want to cook sous vide, go look at another channel.... It's that simple .. Sous vide is the future of cooking, all professional chefs use the technique.
couldn't of said it better myself. are they supposed to "dumb down" their technique just to reach a larger audience? no thanks. until you actually cook this way, you truly do not understand how much of a difference all the chemical components, techniques and equipment make as far as making amazing food goes. also, a lot of chefs use chefsteps as inspiration and also for reference when using sous vide or molecular gastronomy.
I wish Joule would be delivered to Denmark...
Pretty sure that we are alot of people in Denmark that feels the same...
and in Sweden:)
there is different kind of circulators availables online in the same price range.
Check Anova for instance, it's pretty much the same thing :)
I bought a Demi Sous Vide "water owen" at the Elgiganten for about 950 kronas, much better than the immersion circulators I tried before. It is like a deep fryer, optimised to use with water instead of oil. It doesen´t have the built in water pump, so you can even make soup in it without using plastic bag. And is dead quiet.
The OBH Nordica water owen is pretty much the same machine for the same price, but it comes with the water pump.
How am I just finding this channel? This is amazing. Best cooking show ever. Well, best cooking show after The Frugal Gourmet went off air.
I love the application of sous vide for almost all proteins, but, am I crazy, I hate snotty textured egg whites. The yolks look borderline firm and the whites look as if they're an inch away from undercooked. I might be crazy and tell me if I am, but I'm not on board for the modern style of preping eggs. Can you get a firmer white with a softer yolk using sous vide?
I love the way this guy talks
very very well done mate
That ham looked amazing
you are hillarious and so awesome in the kitchen !
I love how he knows the scary vibe one has when getting ready to host brunch and he makes fun of it lol
"Can't f***-it-up"
I bet I can.
I did
got my sous vide (not joule, sorry, you guys dont ship to UK :( )
and tried this recipe as my first attempt, came out perfect !
You are AMAZING!!! Keep going, please!
3 proof is foolproof😀 This my mums favorite breakfast
This looks like a good recipe, but I prefer the whites a bit firmer than this. To get a more firm yolk, several other recipes recommend cooling down the eggs in the shell (in the fridge or an ice bath); and prior to serving, taking the egg out of the shell and poaching to finish.
That was awesome!!
Thank you sooooo freakin' much....I'm hyped/eager to give this one a shot.
This might be a dumb question, but is there any issue with bagging everything up, putting it in the fridge overnight, and then popping it in the Joule in the morning?
I mean... keep making these joule related videos, but lower the dam price so I can buy one...
You can always get another brand of sous vide
I wish they would ship already
Ivo Sotirov as far as I know, they are all pricey :(
I made my own sous vide with parts from Amazon... for about $35 total. A temperature controller, relay, and a hot plate. Really simple... not rocket science... I use Chef Steps temp guide and everything turns out awesome.
+Dexskittles aye, but the prices keep going down so that's good news :) Check out this link m.thesweethome.com/reviews/best-sous-vide-gear/
I usually submerge my eggs in water then cook it in a microwave for a minute or two.
Ship the joule to Sweden sooon! I've been waiting ever since u released iiiit. *crying*
Nice! I love Eggs Benedict but just don't like doing them at home. Sous Vide looks like a good option. Thanks!
Love your videos. Seriously can't wait to get my hands on a joule! Yassss
The hardest part of doing sous-vide eggs for eggs benedict (or, frankly, any dish that is not served in a deep bowl) is preventing the egg from rolling off the english muffin... and then off the plate altogether onto the floor, even if you did try to create a ring of ham or veg to keep that egg in place.
Well that pinch of cayenne keeps chef johns legacy alive.
I had a hunch this video would have Sous-Vide in it. Sigh... guess i'll keep making my fucked up Eggs Benedict.
Ready to test Joule in Singapore, send a couple over!
I've seen you use those plates before. Where did you get them? the'yre gorgeous.
Love the Hollandaise trick...saves u d misery of it gttng too runny or splitng up..
Wouldnt the hollandaise be a lot stiffer if you took it closer to 80c?
Remember the days when chefsteps made gorgeous videos about amazing recipes?
Now every video is an ad for Joule.
The two aren't mutually exclusive. They still do the former.
Until Joule was ready to be sold, they made videos to benefit everyone to show they care about the cooking. Now that their creation is available, they want to demonstrate how powerful it can be for a home cook. They're a sous vide company. Not to mention, you can't make videos of this quality if you're not profiting from it.
So when will Joule be available in the EU?
When Jesus comes back.
when Britain rejoins the EU
when Britain rejoins the EU
Somewhere in the fall they said. Before winter I hope.
Winter is coming
best recipe ive seen for EB so far
LOVE the background music!
This looks so good I've watched this video like four times!
jammy yolk, not bad better than a solid crumbly one, but it should be more runny than jammy. That yolk should bleed all over the plate and fill up all those nice wholes in n the English muffin. Turn the jolie down a degree or 2
It's personal preference really, he said thats how he likes it, i'm not a fan of runny eggs either tbh
Sweet Lemons muted, I suggest everyone else mute , no need to read of comment from this trash loser who sports a Pink Unicorn, and negative swearing comments, you see how stupid and angry you look? Why not eat it raw? nice question.
when it's poached, you can easily cook the outside white without cooking the inside yolk, when it's sous vide it's harder, since the whole thing has to be done at a lower temperature and the whole egg reaches the same temp as the water, so you end up with undercooked whites and overcooked yolks. Not a good idea for poaching eggs.
Yolk and whites cook at different temps. I think it's a buffer of 3 or so degrees. You can make perfectly runny yolks with done whites via sous vide
Check out Japanese onsen tamago - hot spring eggs. That's eggsactly what's going on here. The egg's cooked at a low temp so it's kind of inside out cooked, fudgy yolk and slightly runny white (which Grant mostly threw away here)
I like this, seems really easy
If i wanted a firmer texture to the egg whites but still want that gooey yolk with the sous vide eggs, after i crack open the eggs can i dip them back in hot water for a while to achieve that?
Love everything apart from those "poached" eggs". The yolk is over cooked, which is quite a shame. But I guess taking the temperature up and cutting the cooking time might help - or vice versa. What do u think would be better go get nice and runny yolks without undercooking the whites?
Just peeling off the undercooked white works for me in this preparation. I do hate snotty whites(as they are called in my country).
Awesome video, definitely trying eggs benedict now.
great hollandaise shortcut but what if I like my whites cooked and only the yolks runny?
Oh yes this is happening for Mother’s Day brunch!
if this recipes sous vide-es anything im going to throw my laptop out the window
vadkkkkfij;whhhhhhhhhhaejprwiiiiiiiiiiiiiiiiiiiaq0322r4i2wwefvwqaasdfghjkl;'
+dAfoodie101 it's chef steps, of course theres sous vide
I know, why would you want to use a technique that gives you exactly the eggs you want? How silly of them.
+Jeff Stenehjem He was angry because sous vide is expensive and not many people has it available.
It's possible without Joule, but it is LOT trickier and time consuming.
Gotta try this!
you are seriously the best lol! Ps.....you egg landing zone looks delish
Will joule be available in the UK ??
Chefsteps? More like Joulesteps
Whoa, that was really clever.
these are perfect, thank you!
How much time does the eggs needs if I want it to be cooked well done?
Waiting for joule here in Norway...
Oh cool. Joule seems to be a great device. I'd really like to buy this thing. Oh wait, I can't. Because I don't live in the US. Shame.
I toasted my muffins sous vide with Joule.
(who cuts english muffins with a knife?)
Love this channel!!!!
Hey Grant, how is it going with getting Joule to Europe?
All you guys complaining that they're trying to sell Joule and that these recipes are impossible without a circulator, you know there are ways to do sous vide without buying one right?
Me:*sees eggs Benedict*
Also me:FIVE NIGHTS AT FREDDYS
This looks amazing!
still waiting on Joule being able to ship to Canada ......................................
Hey @ChefSteps can I use a food processor for the hollandaise or do you need an open top such as you did with the blender? Thanks 😊
Even with a hand blender will work
why is everyone complaining. obviously one of there main focus's is on sous vide and trying to push their product joule which they would have work so hard on. if you dont like sous vide dont watch the videos. if you dont want to buy joule dont buy one. simple
Yep, this is going to happen. Hell yeah.
brunch for me,myself and I
you guys are amazing!!
has this channel become a huge sous-vide commercial?
it has alway been a sous vide based cooking channel...
really want Joule. but its not in my country yet so.....
That's funny, anything mentioning it as an ad has been deleted....
what brand of knife is that?
What temp did you put the sous vide on tho? 140?
I've seen Raymond blanc do it at 149. I've done that and they turn out pretty great.
+YouthTheBand thanks!
Just about everything Raymond Blanc does is pretty great. He's a rockstar in my book. :-)
:D
Any way you guys can come up with a dondurma? Best ice cream I've ever had, but apparently salep and mastic are kinda sorta hard to come by. Seems like it's right up your guys' alley!
LOVE IT!!!!!!!! Yum yum!
oh man. I just had to make eggs benedict in my eggs cookery class. it was so hard. my sauce split. what a disaster TT^TT
As soon as I started this video, I knew they'd be doing everything sous-vide.
Although you may have a lot on your plate, have you considered running for president?
this looks amazing!! yaaaaaas!
I'm waiting for Joule :-)
surprise surprise. . sous vide. Who would have thought this guy likes sous vide
Its absolutely more simpler than the normal way to cook eggs Benedict but is it still the way that a cook will do?? :(
trailer park boys reference. hell yeah chefsteps.
Can we preheat sous vide egg
I'm hoping there's a christmas sale for joule this year lol