My "go to" is "blender hollandaise". 3 egg yolks, melted butter, lemon juice, salt, pepper. done in about a minute. Blend your egg yolks for a few seconds before adding butter and you will have a thicker hollandaise.
This is the way to go. I use a handheld immersion blender - and a special bowl with high sides. Perfect every time. Fresh lemon, white pepper and paprika is key.
@@kissthesky40 I have done the hand held blender in a tall narrow cup version and it was perfect from my very first try. It was only a $15 blender, a very good purchase overall, even though I also own a Vitamix. It's just the Vitamix is too big for a lot of things, but if I was making a lot of hollandaise I'd use it for that.
The magic trick for stopping a hollandaise from splitting is an ice cube on standby. I'd heard of it and once I badly split it so I thought "what have I got to lose?" And it worked almost immediately. That removed a lot of the anxiety from making it.
I usually don’t like these sorts of channels, but you sir clearly have done something different and much better than the others. Keep doing whatever it is that makes your videos so good
I tried eggs Benedict years ago and wasn’t a big fan. My tastes have changed a lot since then and it looked quite good watching you make it last time. I went ahead and tried myself and it was very very good. Love the channel and the constant variety, wishing you and your family and safe and happy year AS
it'd be a lot cooler if you did for real, at least make some hollandaise for something... it goes great on fries, asparagus, broccoli, steak, chicken,pork or even just scrambled eggs, or anything really
Likewise! And I'm sure hollandaise is delicious, but I can't help but hear "a moment on the lips, a lifetime on the hips', which I swear I heard re: hollandaise sauce from some cartoon in the 90s.
I've gained a real appreciation for eggs benny in recent years. I hope you manage to nail it soon. These videos are inspiring me to try making it myself.
I really enjoyed the holiday eggs video. I’d unsuccessfully tried making hollandaise once before and it curdled. I’ve made it without issue at least 3 time since your video. Awesome sauce.
Mr. Atomic Shrimp, I would like to commend you on your work! I haven’t even had a chance to watch this video and like many other subscribers will know it will be amazing. Your slow tv is a particular favourite of mine. I hope you keep up the good work (especially the foraging videos as well).
I find this with a lot of packet sauces. Best results seem to come from using whole milk (and sometimes a blob of cream) and the addition of the other flavors.
My favorite breakfast made by my favorite TH-camr! I have to admit, I went binge Ambien shopping online for weird stuff in a can and I spent WAY too much money, but the cans are on there way!
As always, thanks for the great and satisfying content.. even more so now we (NL) are also in a curfew as of tonight for 3 weeks.. love to watch your videos. How about making a "Croc Madame" or "Monsieur"..? It might possibly coinside with your taste pallet. Being that a fried egg (la fertilité) makes a Croc Madame YOU might be able to wrap a history lesson around its origins. Good content, fun to watch, very yummy and interesting what you can find about the "Croc" fromage et jambon avec...
1:30 - Handy way to measure liquids without using a measuring jug (i.e. without creating more washing up) is to put the pot/mixing bowl/cup on kitchen scales, tare it, and measure the weight as you pour it in. Super simple for water and milk where 1ml ~ 1g. For other liquids, you can get the required weight in grams by volume (ml) * density (g/ml). Honey has density ~1.4g/ml so 100ml honey weighs 140g. Vegetable oil is ~0.9g/ml. I love any sort of trick to save myself washing up!
I moved from a state in the US where Eggs Benedict was on every truck stop and diner menu and all were varying shades of excellent to a state where no one knows what I'm talking about.
You can make a white sauce for fish or chicken in much the same way - Creme fraiche , a little milk, an oxo vegi stock cube, warm and whisk. - Instant white sauce that has a pretty good flavour and texture.
When I use a packet mix for the first time, I adjust it while adding other things to it. Unless its a 3 cheese potato bake pack, I cook first as instructed, but when I make it again, I remember to add other things to it. I also do this with cake mix when I can't be bothered baking from scratch. Vanilla cake mix. It tells you to add 2 eggs, I add 3 (made this before and found it dry), add 1 tablespoon of caster sugar, then add orange essence and orange rind.
When I have made those powdered hollandaise sauces, I use white wine as a liquid, but like just half the amount, then when the thicker sauce is done, I melt some butter into it. Not exactly Hollandaise, but actually really tasty and works with some asparagus. I normally don't eat those readymade products, but keep some in the pantry for when I get the flu or are broke as a safety net foodwise.
Try it on a crèpe with a slice of ham on it, then a slice of cheese, then roll the contraption around a small bundle of hot and oh so buttery tender slim asparaguses :P Only one word comes to my mind: smothered
Stumbled over another of your older videos today. I use Knorr sauce powder - which is obviously different to Schwarz and available everywhere in Germany. Supposed to make 250 ml sauce, you mix the powder with only 125 ml water. The powder contains a mix of starch and egg powder and also lemon powder. After the powder dissolved you heat it up and then you slowly add in 125g of butter (can be in small cubes, does not need to be melted). Just not too much at a time. Usually I will wait until the amount I added has melted and integrated into the sauce before I add more. It is hard to break but I managed already when I was too hasty. So you don't have to deal with fresh egg, it is still less effort than making fresh Hollandaise (more than Schwarz though), and usually will come out well without breaking the emulsion. In the end you have a thick and yellowish Hollandaise with egg and butter. Okay, some starch as well. If these in the video are "fake hollandaise" I'd call the Knorr "supported hollandaise" because it contains what it is supposed to plus starch as some kind of stabilizing agent. And, if 250 ml is too much, I can just split up the content of the bag and make half or a third (35g powder inside, so 17-18g or 12 g powder with accordingly reduced water and butter) and close the bag with a clip for use in the next few days. Like in spring I might make Eggs Benedict on Sunday and somewhen under the week - it's cheaper than on weekends when everyone wants to have it - get some asparagus and make the rest. Dry egg can be stored some days in a bag ripped open and immediately closed again with a good clip.
Hey, I've been watching your videos for a while and you seem to have an appreciation for good food, such as black pudding. If you like black pudding I have to recommend you try haggis, it's a Scottish tradition and probably my favourite food.
In theory, she can jump straight up onto the table, but she never does. If there is a chair left there, and food easily available, she'll jump up and steal it.
My dog used to jump on the table and nick the food, she's 15 now and I'd be so happy if she still could. Make the most of your young doggos, even if they do give themselves tummy aches 🙂
@@AtomicShrimp is it possible to do picture-in-picture of Eva observing all the cooking process? Plus 6 or 8 weeks ago you bought a piece of a bridge that was ripped off by a collision of a delivery vehicle. Any plans to do random videos of stuff like that? Ever think of ideas for a graphic novel? Perhaps you could locate an artist that you like and produce a GN.
@@rolfs2165 -- I thought of that, too, but 3 days late, drat! It's a term I'd expect British TH-cam recipe hacker Barry Lewis or his wife Mrs. Barry to come up with... while the Lewis kids visit Atomic Shrimp to see his pond butt...
The powdered sauce is … interesting. The ones I get in Germany you stir into cold water, heat up to a bubble, immediately take off the heat, and stir in half a block (125g) of cubed butter. They're okay, but the premade ones in tetrapaks are better.
You should do a quick video on how you poach your eggs. I’ve messed up quite a few poached eggs but I think that’s probably cuz I only try it like 4 times a year and don’t look up how people recommend doing it. However, I Would watch anything you put up!!
My wife puts egg yolks,lemon, salt and pepper in a pan with room temperature butter and stirs until the butter melts and it thickens. No double boiler no melting butter. Delicious.
I just realized that i'm spending my time watching some british man prepare packet sauce... Well, but there's just some communicative element to it, that's quite enjoyable and interesting.
I've made more hollandaise that I care to remember and also have a jar of the Tesco stuff in the fridge now - and I would agree. Still only 60% as good as homemade though imo!
When slagging off the Tesco sauce I realised I was confusing it with the Maille hollandaise sauce, which I found expensive and disappointing. I'd be interested if this channel used it in a taste compare. Anyone else tried it?
Corn starch and corn flour are actually different, atleast here in the US corn flour is a yellow flour which is used just about the same as any other flour while corn starch is mostly used as a thickener
Indeed. Corn flour here is what in the USA is called corn starch. To get the yellow stuff made from the whole kernel, I'd have to look for polenta meal or something like that
Hi Mike! I have a video idea that I think would be very much your kind of thing and I would love to see. You could go through all of the eggs in the supermarket and elsewhere, to test their colour of yolk when cooked, size etc. Because I have found that the very orange yolks come from happy hens! What eggs should you buy to ensure value and also knowing that your egg comes from a happy hen, since a lot of the eggs say so many things on such as free range, when they could literally just have access to a metre squared patch for an hour a day and be considered "free range". An interesting research project anyway, keep up the content though, it is very informative and interesting as always! Joe
If u are to order anything random online please try knorrs hollandaise sauce packet. They sell it in pre made but the powdered stuff is better. It’s the only one my whole family uses and it’s sooooo delicious! U use half a cup of real butter or margarine milk and the mix. It’s sooo addictive u gotta try it one day loll
I clicked instantly, been looking for a good hollandaise but I don't want to invest too much time into making it since it's not something I have normally.
Having never made hollandaise sauce before I’d give both of these a go. They may not have been the actual sauce but I bet they where ok in their own right.
I'm envious of your poached eggs, you seem to get them perfect (nearly) every time! Perhaps a perfect poached egg lesson video is called for? Were the eggs shop bought? As you said, they looked REALLY fresh.
I found a Schwartz packet in my cupboard yesterday! I'd obviously couldn't face it compared to the real thing. I think I'll use it up with adaptation in another way. Have you done a bernaise sauce vid? That's my fave.
Thank you for this really interesting comparison. Your eggs Benedict look really tasty. I used to make Hollendaise all the time at work. For the time and effort, just make real Hollendaise. Healthy fat is good for us.
While you were reading the ingredients, the ‘best by’ date on the package was visible (01/10/2022). Is there ever any confusion about that bcz of the way dates are displayed in the US versus the UK? That could have been interpreted as Jan 10 or Oct 1, depending on where you are. Or, maybe products from the US are not that common in the UK, so typically no conversion is necessary?
If the products are made for the UK market, they will be date labelled in UK format, I'm sure - even if they are manufactured elsewhere. There might be confusion with imported items that were supposed to be for the US market - I just bought some imported products from the USA - I will take a look at them
Oooo I have those same scales 😅 also I got a 2 egg microwave egg poacher, dubious at first but it's very good when dialed in👍 you heat a bit of water in it first then put the eggs and another 45 seconds or so. Cheers Sir Shrimp 😊
I just microwave poach an egg in a glass measuring cup in half a cup of room temperature water. You don't need anything special. A microwave safe coffee mug would probably work.
Hello. I think when you made the sauce you said “add half a cup of milk” but then added 300 ml? In Canada one cup is 250 ml. So half a cup should be 125 ml.. here anyways. I have tried these hollandaise sachets in Canada and they are delicious. Love your channel! 🇨🇦
He said half a pint. I know, it's weird to Canadians/Americans to hear that. We would normally say 1 cup. Also, because of the difference of the Imperial gallon and the US customary unit gallon, the cups are different too. So, a UK cup is 285ml (close enough to 300ml), and a US cup is 237ml (close enough to 250ml). Buuuuut I've heard that sometimes it's the case in Canada? A 12oz can of drink in the US is 355ml but is 341ml in Canada?
Hey Atomic, there is a device thing where you can separate the yolk from the white. I saw it on James May Oh Cook show on Prime, it’s literally called “Vomiting Chicken” its on Amazon to buy
Best recipe to make cheating bearnaise sauce in the microwave: One egg yolk, a tablespoon of Ceasar salad dressing a knob of butter and a dash of milk. Microwave on low power for a few seconds at a time and whisk between bursts until thick.
You don't even need practice if you look up the immersion blender method. I don't know why anyone would bother with the other ways, it's an easy sauce to make perfect every time in minutes with an immersion blender.
@huricane threeonesix Apparently you can make poached eggs by putting 1 egg and some water in a cup then microwaving it for about a minute though it varies for different microwaves
The creme fraiche method is very similar to Julia Child's method for making hollandaise which is done with soft butter over a direct heat. You need to be confident but it does work well and is my preferred method.
I tried a packet after my first attempt at making Hollandaise sauce didn't exactly work. Definitely didn't give Hollandaise sauce a good name. If this is all people know about it, they probably won't ever get eggs benedict ever again. But doing these experiments has made me nearly an expert at poaching eggs - which is all I do when I eat eggs now, because I had begun to hate eggs before discovering I could do this method well.
Very interesting recipe with the creme fraiche would imagine it to be quite silky and smooth. Packet mixes are never a substitute in my opinion, the cost and time saving advantages are offset by the lacking in taste and quality.
We were recommended a carton of Hollandaise by a brand called "Thomy" by some friends who live in Europe, if you can get a hold of that it is much closer. Obviously no where near the real deal still but good to have in the cupboard
I must admit that I've never eaten "real" hollandaise sauce. If I had to buy a canned product I would go for Thomy hollandaise, I don't know if it is available in the UK (I am from Germany). Thomy hollandaise is made from vegetable oil and eggs and it's cheap, but compared to what I've eaten in many (low priced) restaurants and canteens it's very good. As an hollandaise expert maybe you can try it and say if it's anything like the real one ;-)
There was a video made by Alex (french dude) which shows an ultra fast way to make eggs benedict , like just a few minutes , do not really remember the details.
You can't beat the original. Forget the premade sequels. There can be only one! Tried the veggie version of this. You need the thickening so you don't get your Quorn runnery.
I have bought the measuring spoons. I like them.
How did you comment before the video even uploads
@@aseanmapper9446 JuJu
How did you make this comment 1 week ago
@@bennybennerson7728 Babatunde and Mike (Atomic Shrimp) are friends, they watch each others vids before upload
@@pek5117 yeah I thought that he is the one who did the £1 a week thing right
I hereby dub these sauces 'Hollandesque'.
Sounds posh, in our house it'd be Hollandish
Brilliant
So... Eggs Benedictesque?
That pro tip made me laugh. I'm loving that this is now your full time job. Watching so much Shrimp lately that I might develop a seafood allergy
Atomic Shrimp no less, so you may want to keep a Geiger counter on standby lol
"I'm gonna eat it all because it's my lunch"
eva: awooo's quietly 😭
Yes perfect timing.
I heard the pain in that awooo
That would start at 6:56. A-woo-oooo!
Eva has excellent English comprehension. She practices the dog's art and science of "master" mind control.
My "go to" is "blender hollandaise". 3 egg yolks, melted butter, lemon juice, salt, pepper. done in about a minute. Blend your egg yolks for a few seconds before adding butter and you will have a thicker hollandaise.
This is the way to go. I use a handheld immersion blender - and a special bowl with high sides. Perfect every time. Fresh lemon, white pepper and paprika is key.
Thanks, I'll try that! We never succeeded with the traditional method, no matter how gente the simmer was.
My go-to as well! I add a few drops of Tabasco. Perfection!
Mine too - I prefer cayenne pepper over white pepper, but to each his own. Perfect with fresh new green asparagus.
@@kissthesky40 I have done the hand held blender in a tall narrow cup version and it was perfect from my very first try. It was only a $15 blender, a very good purchase overall, even though I also own a Vitamix. It's just the Vitamix is too big for a lot of things, but if I was making a lot of hollandaise I'd use it for that.
In a similar vein to this, how about a head to head of Bird's (or similar custard powder) and traditional egg custard?
Oh! Now this has my attention! I live in Canada, and I worked for a grocery store just a few years ago, and we actually sell Bird's way out here!
@@Dee_Just_Dee it's good stuff, don't get me wrong, but it's not *quite* custard (more the sweet version of the packet sauce in this video maybe) :)
The magic trick for stopping a hollandaise from splitting is an ice cube on standby. I'd heard of it and once I badly split it so I thought "what have I got to lose?" And it worked almost immediately. That removed a lot of the anxiety from making it.
Or ice butter... can't go wrong with more butter... right?
I usually don’t like these sorts of channels, but you sir clearly have done something different and much better than the others. Keep doing whatever it is that makes your videos so good
watching this while eating breakfast feeling grateful to be here and able to do this
I tried eggs Benedict years ago and wasn’t a big fan. My tastes have changed a lot since then and it looked quite good watching you make it last time. I went ahead and tried myself and it was very very good. Love the channel and the constant variety, wishing you and your family and safe and happy year AS
Hi Mike just want to say that I’m a great fan of your channel and find it very inspiring
Love your name
I don't even eat eggs benedict, but I still enjoyed this video a lot!
it'd be a lot cooler if you did
for real, at least make some hollandaise for something... it goes great on fries, asparagus, broccoli, steak, chicken,pork or even just scrambled eggs, or anything really
Likewise! And I'm sure hollandaise is delicious, but I can't help but hear "a moment on the lips, a lifetime on the hips', which I swear I heard re: hollandaise sauce from some cartoon in the 90s.
@@Harmonikdiskorde yep this meal is atrociously bad for you
same
Mmmmm..... had eggs Benedict at one of my favourite cafes last week. Crispy bacon, spinach, good coffee. Oh, yeah, in New Zealand.
Brag about it, why dontcha! 😭😭
I've gained a real appreciation for eggs benny in recent years. I hope you manage to nail it soon. These videos are inspiring me to try making it myself.
Lovely! I find your videos extremely relaxing. Thank you so much!
I have tk say, I have never had eggs benidict but now I'm tempted to try it
I really enjoyed the holiday eggs video. I’d unsuccessfully tried making hollandaise once before and it curdled. I’ve made it without issue at least 3 time since your video. Awesome sauce.
Awesome eggs benedict video. The pro tip got me laughing my arse off :D
Mr. Atomic Shrimp,
I would like to commend you on your work! I haven’t even had a chance to watch this video and like many other subscribers will know it will be amazing. Your slow tv is a particular favourite of mine. I hope you keep up the good work (especially the foraging videos as well).
I find this with a lot of packet sauces. Best results seem to come from using whole milk (and sometimes a blob of cream) and the addition of the other flavors.
My favorite breakfast made by my favorite TH-camr! I have to admit, I went binge Ambien shopping online for weird stuff in a can and I spent WAY too much money, but the cans are on there way!
You mentioned it before. The "Speedrun" Hollandaise from Alex (french guy cooking).
It´s really good, quick and easy.
His whole series on sauces is good.
As always, thanks for the great and satisfying content.. even more so now we (NL) are also in a curfew as of tonight for 3 weeks.. love to watch your videos. How about making a "Croc Madame" or "Monsieur"..? It might possibly coinside with your taste pallet. Being that a fried egg (la fertilité) makes a Croc Madame YOU might be able to wrap a history lesson around its origins. Good content, fun to watch, very yummy and interesting what you can find about the "Croc" fromage et jambon avec...
Yay I love your food stuff. I originally got into your channel for scam stuff, but your food, outdoor stuff are fun too :)
Same here, started with the scambaiting and just stuck around for good content
1:30 - Handy way to measure liquids without using a measuring jug (i.e. without creating more washing up) is to put the pot/mixing bowl/cup on kitchen scales, tare it, and measure the weight as you pour it in. Super simple for water and milk where 1ml ~ 1g. For other liquids, you can get the required weight in grams by volume (ml) * density (g/ml). Honey has density ~1.4g/ml so 100ml honey weighs 140g. Vegetable oil is ~0.9g/ml. I love any sort of trick to save myself washing up!
There's a company called Verstegen that make variety of ready made sauces that come in 80ml mini tubs. Hollandaise sauce is one of them.
I moved from a state in the US where Eggs Benedict was on every truck stop and diner menu and all were varying shades of excellent to a state where no one knows what I'm talking about.
Try Chef John's all-in-one-pan method, super quick hollandaise sauce without the usual gradual butter-drizzling method.
You can make a white sauce for fish or chicken in much the same way - Creme fraiche , a little milk, an oxo vegi stock cube, warm and whisk. - Instant white sauce that has a pretty good flavour and texture.
In Canada we have McCormick and Club House brands. Add butter and water to package in pan. Both pretty good.
When I use a packet mix for the first time, I adjust it while adding other things to it. Unless its a 3 cheese potato bake pack, I cook first as instructed, but when I make it again, I remember to add other things to it. I also do this with cake mix when I can't be bothered baking from scratch. Vanilla cake mix. It tells you to add 2 eggs, I add 3 (made this before and found it dry), add 1 tablespoon of caster sugar, then add orange essence and orange rind.
When I have made those powdered hollandaise sauces, I use white wine as a liquid, but like just half the amount, then when the thicker sauce is done, I melt some butter into it. Not exactly Hollandaise, but actually really tasty and works with some asparagus.
I normally don't eat those readymade products, but keep some in the pantry for when I get the flu or are broke as a safety net foodwise.
Try it on a crèpe with a slice of ham on it, then a slice of cheese, then roll the contraption around a small bundle of hot and oh so buttery tender slim asparaguses :P Only one word comes to my mind: smothered
Stumbled over another of your older videos today.
I use Knorr sauce powder - which is obviously different to Schwarz and available everywhere in Germany. Supposed to make 250 ml sauce, you mix the powder with only 125 ml water. The powder contains a mix of starch and egg powder and also lemon powder. After the powder dissolved you heat it up and then you slowly add in 125g of butter (can be in small cubes, does not need to be melted). Just not too much at a time. Usually I will wait until the amount I added has melted and integrated into the sauce before I add more. It is hard to break but I managed already when I was too hasty.
So you don't have to deal with fresh egg, it is still less effort than making fresh Hollandaise (more than Schwarz though), and usually will come out well without breaking the emulsion. In the end you have a thick and yellowish Hollandaise with egg and butter. Okay, some starch as well. If these in the video are "fake hollandaise" I'd call the Knorr "supported hollandaise" because it contains what it is supposed to plus starch as some kind of stabilizing agent. And, if 250 ml is too much, I can just split up the content of the bag and make half or a third (35g powder inside, so 17-18g or 12 g powder with accordingly reduced water and butter) and close the bag with a clip for use in the next few days. Like in spring I might make Eggs Benedict on Sunday and somewhen under the week - it's cheaper than on weekends when everyone wants to have it - get some asparagus and make the rest. Dry egg can be stored some days in a bag ripped open and immediately closed again with a good clip.
Hey, I've been watching your videos for a while and you seem to have an appreciation for good food, such as black pudding. If you like black pudding I have to recommend you try haggis, it's a Scottish tradition and probably my favourite food.
6:18 - is the tipped forward chair an anti canine egg theft measure?
In theory, she can jump straight up onto the table, but she never does. If there is a chair left there, and food easily available, she'll jump up and steal it.
@@AtomicShrimp Not twice! ☝️
My dog used to jump on the table and nick the food, she's 15 now and I'd be so happy if she still could. Make the most of your young doggos, even if they do give themselves tummy aches 🙂
Never underestimate doggo sneakiness
@@AtomicShrimp is it possible to do picture-in-picture of Eva observing all the cooking process? Plus 6 or 8 weeks ago you bought a piece of a bridge that was ripped off by a collision of a delivery vehicle. Any plans to do random videos of stuff like that? Ever think of ideas for a graphic novel? Perhaps you could locate an artist that you like and produce a GN.
I had a craving for this today.... Tomorrow I'm going to either make some or buy it at breakfast time.... Thanks for the reminder 🍳🤗😎
Milk pan seems to be holding up well. Thanks again shrimp, loved it as always.
I usually put butter in it, and usually mine comes out more yellow than that (that's probably just different brands), I think I use Knorr sauce
Knorr makes good stuff!
Eggs Benedict are way underrated
No, they're just a pain in the ass due to cleanup.
Babatunde: FOOD OF THE GODS
Mike: lets add spices to mayo...
Babatunde would've added some scotch bonnets
@@jeffreyau9751 lol, watch the food of the gods vid, he gasses himself with chillies.
so probably would call that a Hoaxandaise sauce?
Hollandain't sauce
My suggestion would be Fauxllandaise.
@@rolfs2165 -- I thought of that, too, but 3 days late, drat! It's a term I'd expect British TH-cam recipe hacker Barry Lewis or his wife Mrs. Barry to come up with... while the Lewis kids visit Atomic Shrimp to see his pond butt...
@@rolfs2165 There it is... most sweet.
I've never had eggs Benedict ! Must try it !
The powdered sauce is … interesting. The ones I get in Germany you stir into cold water, heat up to a bubble, immediately take off the heat, and stir in half a block (125g) of cubed butter. They're okay, but the premade ones in tetrapaks are better.
And again I wonder... do tetrapaks qualify as cans? And cisors as tetrapak can openers?
A packet sauce will never compete with the real thing. The second sauce looked quite good and I will be giving it a go!!!
You should do a quick video on how you poach your eggs. I’ve messed up quite a few poached eggs but I think that’s probably cuz I only try it like 4 times a year and don’t look up how people recommend doing it. However, I Would watch anything you put up!!
My wife puts egg yolks,lemon, salt and pepper in a pan with room temperature butter and stirs until the butter melts and it thickens. No double boiler no melting butter. Delicious.
I just realized that i'm spending my time watching some british man prepare packet sauce...
Well, but there's just some communicative element to it, that's quite enjoyable and interesting.
Should give the tesco finest jarred sauce it's the best it gets compared to home made
I didn't go much on the Tesco substitute.
I've made more hollandaise that I care to remember and also have a jar of the Tesco stuff in the fridge now - and I would agree. Still only 60% as good as homemade though imo!
@@eadweard. totally agree home made is sooo good but for convenience and shortcuts I don't think it gets better than the tesco stuff.
I'd be interested in knowing John Warosa's egg benedict recipe.
When slagging off the Tesco sauce I realised I was confusing it with the Maille hollandaise sauce, which I found expensive and disappointing. I'd be interested if this channel used it in a taste compare. Anyone else tried it?
Perfectly cooked eggs! Can't say that I'm a fan of that instant hollandaise though...
Agreed
You should do a video of John B/Warosa cookery tips...
Corn starch and corn flour are actually different, atleast here in the US corn flour is a yellow flour which is used just about the same as any other flour while corn starch is mostly used as a thickener
I think Mike's got cornstarch with a British label there.
In my part of the US, corn flour is called corn meal. We don't have corn flour by that name.
Indeed. Corn flour here is what in the USA is called corn starch. To get the yellow stuff made from the whole kernel, I'd have to look for polenta meal or something like that
"Eggs Fake Benedict" I love it ! Those eggs looked perfect... nice video as always :-)
Hi Mike!
I have a video idea that I think would be very much your kind of thing and I would love to see. You could go through all of the eggs in the supermarket and elsewhere, to test their colour of yolk when cooked, size etc. Because I have found that the very orange yolks come from happy hens! What eggs should you buy to ensure value and also knowing that your egg comes from a happy hen, since a lot of the eggs say so many things on such as free range, when they could literally just have access to a metre squared patch for an hour a day and be considered "free range". An interesting research project anyway, keep up the content though, it is very informative and interesting as always!
Joe
my most favorite breakfast EVER. Maybe try blue crab, it's called a Chesapeake Eggs Benedict.
Someone forgot the toast tax. That's why Eva was complaining as you were finishing that last bite :)
If u are to order anything random online please try knorrs hollandaise sauce packet. They sell it in pre made but the powdered stuff is better. It’s the only one my whole family uses and it’s sooooo delicious! U use half a cup of real butter or margarine milk and the mix. It’s sooo addictive u gotta try it one day loll
Eggs benedict 2: saucy boogaloo
I clicked instantly, been looking for a good hollandaise but I don't want to invest too much time into making it since it's not something I have normally.
If you have an immersion blender you can make it in minutes without almost any work and cheaply.
Having never made hollandaise sauce before I’d give both of these a go. They may not have been the actual sauce but I bet they where ok in their own right.
I'm envious of your poached eggs, you seem to get them perfect (nearly) every time! Perhaps a perfect poached egg lesson video is called for? Were the eggs shop bought? As you said, they looked REALLY fresh.
I found a Schwartz packet in my cupboard yesterday! I'd obviously couldn't face it compared to the real thing. I think I'll use it up with adaptation in another way.
Have you done a bernaise sauce vid? That's my fave.
To speed things up I use Ghee and the blender method. I get thick, creamy, perfect Hollandaise sauce in minutes, every time.
Thank you for this really interesting comparison. Your eggs Benedict look really tasty. I used to make Hollendaise all the time at work.
For the time and effort, just make real Hollendaise. Healthy fat is good for us.
While you were reading the ingredients, the ‘best by’ date on the package was visible (01/10/2022). Is there ever any confusion about that bcz of the way dates are displayed in the US versus the UK? That could have been interpreted as Jan 10 or Oct 1, depending on where you are. Or, maybe products from the US are not that common in the UK, so typically no conversion is necessary?
If the products are made for the UK market, they will be date labelled in UK format, I'm sure - even if they are manufactured elsewhere.
There might be confusion with imported items that were supposed to be for the US market - I just bought some imported products from the USA - I will take a look at them
Eva sounded disappointed that you didn't let her get involved in the initial taste test! I think Eva should be involved more please.
entertaining video as always mister shrimp!
I'm a master at these packet sauces they thicken with slight cooling 👌
Oooo I have those same scales 😅 also I got a 2 egg microwave egg poacher, dubious at first but it's very good when dialed in👍 you heat a bit of water in it first then put the eggs and another 45 seconds or so. Cheers Sir Shrimp 😊
I just microwave poach an egg in a glass measuring cup in half a cup of room temperature water. You don't need anything special. A microwave safe coffee mug would probably work.
@@MilwaukeeWoman hmmmm! 🤔👍 I will try! I like this one because it's easy to scoop le egg out 🤣
There is a lack of the chronicles of doggo 🐶 Mr Shrimp
What a GREAT idea! The Chronicles of Eva, doggo of the toast.
"shush doggo" 😭
When in a pinch, can of cream of mushroom, mayo, and lemon juice concentrate.
You've probably been asked before, but i'd love to see your version of a "Full English" breakfast. Anyway great videos. I like them all
Never had eggs benedict or hollandaise sauce ever but still enjoy the video
Hello. I think when you made the sauce you said “add half a cup of milk” but then added 300 ml?
In Canada one cup is 250 ml. So half a cup should be 125 ml.. here anyways. I have tried these hollandaise sachets in Canada and they are delicious. Love your channel! 🇨🇦
He said half a pint. I know, it's weird to Canadians/Americans to hear that. We would normally say 1 cup. Also, because of the difference of the Imperial gallon and the US customary unit gallon, the cups are different too. So, a UK cup is 285ml (close enough to 300ml), and a US cup is 237ml (close enough to 250ml). Buuuuut I've heard that sometimes it's the case in Canada? A 12oz can of drink in the US is 355ml but is 341ml in Canada?
Love your videos.
Hey Atomic, there is a device thing where you can separate the yolk from the white. I saw it on James May Oh Cook show on Prime, it’s literally called “Vomiting Chicken” its on Amazon to buy
Awesome! I'ld rather watch this than read the bloody news!
Best recipe to make cheating bearnaise sauce in the microwave: One egg yolk, a tablespoon of Ceasar salad dressing a knob of butter and a dash of milk. Microwave on low power for a few seconds at a time and whisk between bursts until thick.
Well, I feel I can safely say, yours seemed the most appetizing in comparison to both of these methods 😊
A good hollandaise is worth the effort, and simple enough with a little bit of practise.
You don't even need practice if you look up the immersion blender method. I don't know why anyone would bother with the other ways, it's an easy sauce to make perfect every time in minutes with an immersion blender.
@@MilwaukeeWoman I'll have to look into that, thanks. For me the hardest part of eggs Benedict is poaching the eggs.
@huricane threeonesix Apparently you can make poached eggs by putting 1 egg and some water in a cup then microwaving it for about a minute though it varies for different microwaves
The creme fraiche method is very similar to Julia Child's method for making hollandaise which is done with soft butter over a direct heat. You need to be confident but it does work well and is my preferred method.
Came for John Barosa, stayed for weird foods in a can, and eggs benedict.
Now I'm jones-ing for Eggs Bennie..... In the States, we up the ante with a few tender spears of asparagus 🤩
The saucening has begun
I tried a packet after my first attempt at making Hollandaise sauce didn't exactly work. Definitely didn't give Hollandaise sauce a good name. If this is all people know about it, they probably won't ever get eggs benedict ever again. But doing these experiments has made me nearly an expert at poaching eggs - which is all I do when I eat eggs now, because I had begun to hate eggs before discovering I could do this method well.
Very interesting recipe with the creme fraiche would imagine it to be quite silky and smooth. Packet mixes are never a substitute in my opinion, the cost and time saving advantages are offset by the lacking in taste and quality.
We were recommended a carton of Hollandaise by a brand called "Thomy" by some friends who live in Europe, if you can get a hold of that it is much closer. Obviously no where near the real deal still but good to have in the cupboard
omg, the ham strips
I must admit that I've never eaten "real" hollandaise sauce. If I had to buy a canned product I would go for Thomy hollandaise, I don't know if it is available in the UK (I am from Germany). Thomy hollandaise is made from vegetable oil and eggs and it's cheap, but compared to what I've eaten in many (low priced) restaurants and canteens it's very good. As an hollandaise expert maybe you can try it and say if it's anything like the real one ;-)
You ate eggs benedict twice in two days? Impressive. Maybe I will subscribe
There was a video made by Alex (french dude) which shows an ultra fast way to make eggs benedict , like just a few minutes , do not really remember the details.
Watching this on an empty stomach is *pain*
love the bumblebee socks.
Half a pint is more like 270ml which is more like 250 when using pouches of sauces
I just finished the first video on Eggs Benedict about five minutes ago then there is a follow up is released right after
You can't beat the original. Forget the premade sequels. There can be only one! Tried the veggie version of this. You need the thickening so you don't get your Quorn runnery.
The Saucening 😂🤣😂🤣😂🤣 Next video: Saucegate?
Eggy Benedict and the Goblet of Sauce!
You should start a new series.
"Weird Stuff In A Pouch".
There is no shortage of that :-)
i got a immersion blender for 15$ on amazon...i mainly use it for hollandaise... it's worth it
Don't you want to add powder slowly as you stir so that it doesn't create clumps?
It doesn't say to do that, so I didn't. A corn-based powder is more prone to doing that than a wheat based one