@@ChefJackOvens You are definitely not going too far with your explanations Jack. It is most helpful to know not just how but also why we need to do it this way and what and why things can go wrong. You manage to keep this clear and concise. Well done!
I have recentley tried eggs benedict! So good! It ranks right next to my favorite breakfast - sausage gravy over biscuits, topped with 2 over easy eggs. Good lord
Full of tricks and tips for the aspiring amateur chef, this is one of your best videos Jack. Great detail in the instruction makes for a fab result. Thanks.
Good that you inlcuded both ways of doing Hollandaise, I always struggled until I found the blender method. I also found the blender version much less likely to split, I experimented keeping some over night in the fridge and reheating with a bay marie and it was still beautiful the next day.
Plenty of good tips in this video! The only thing I would have done differently is to toast the muffins in the pan so that you’d get the bacon/ham flavour while toasting to perfection. 👌
Just finished making eggs Benny using this video. Came out perfectly. Never made this dish before either. Second time around will be even better 🤘🏼one trouble I had was when adding the butter to the hollandaise was that it was getting a little too thick. A way to balance that was adding the warm water from the steaming pot from earlier 1 tbsp at a time and balanced it out perfectly.
This was so well explained and how I learned it on my culinary arts class. Thanks! Others channels they use the whole butter without removing the lactose 😢
Recommend adding three shakes of cayenne pepper to your hollandaise as its being mixed. Would also suggest toasting the English muffins in the pan used to cook the ham. Trust me…. You’ll notice a difference. Also, I tend to prefer tomatoes in place of spinach. Looked good nonetheless. Love a good eggs benedict!
I can't tell you how mad I was when you said ...DIG IN 😅 this is something I don't think I will make as it's too much for one person...I rather Dig in from Jack's plate😋😋 really awesome video and recipe ofcourse... Love how you explain the science behind everything... Thank you dear...you make my day everytime you load a new video and I happen to love all your recipes... You too take care Chef... sending you loads of love and positive energies 💕💕💕💕
Haha sorry Smita! I tried to trick you 😉. Thank you so much for your kind words as always and I’m so glad to be able to make your day! Take care and stay safe ❤️🙏
I freeze and re-heat Hollandaise all the time. I line a ramekin with plastic wrap and put in one portion. Freeze, then remove from ramekin and cover tightly with wrap. To reheat, put back in ramekin, unwrapped but cover with wrap with a couple of holes. Then a short few seconds in the mic, stir and probably add water to fix it being broken.
I add an additional step by breaking the eggs into a small double screen strainer to drain off the water. It helps minimizing the egg stringers when cooking the eggs. I may sometimes use Brioche bread, buttered, and fry it in a skillet. I don’t use Canadian bacon, I like real ham and I use a cookie cutter to get a round piece. Nice video you did!
As someone who LOVES Egg Benedict I congratulate you for making this as simple as possible for my wife to follow 🥴😂👏👏👏 ( and loved the additional info you supplied 👍)
Just made this and it was awesome. The sauce did taste like butter afterwards though, unsure if that’s the type of butter I used or what, so I added more lemon juice & a lot of salt & pepper and then it tasted incredible!!!! I however will probably never make this again though because it took about 2 hours in the kitchen and I have about 50 dishes to wash now 😅😂 Thanks so much for the awesome video though, kudos to the awesome people who can do this way quicker & with less dishes 😅
I appreciate the towel tip for keeping the bowl from flying around during whisking. I have definitely been struggling with that while trying to pour the butter lol
Thank you Rob! I was going for that in this recipe. There’s too many recipes out there that are teaching a sauce the creator doesn’t even create properly! 🤔
I like making an au sec with vinegar, shallots, peppercorn and a little turmeric for some color, and then adding that with the lemon juice to the tempered eggs.
@Chef Jack - thank you Jack!! I have seen other ‘chef’ videos on TH-cam about Eggs Benedict (particularly an atrocious one by someone with a French name, you know the one, with so many errors, bad timing and even insults the good old English muffin!!) but yours is by far the very best. Thank you, thank you, thank you. I have used your recipe and it is so delicious. I changed it slightly by adding chopped chives on top but OMG!!! Absolutely delicious. Got me out of jail too mate. Wifey was annoyed I hadn’t tidied the garage one day so I made this for her on Saturday morning. Massive Brownie points. Great video and I followed it precisely. Works every time. Cheers. Regards from ‘Norn Iron’ (Northern Ireland). 😋👍☘️
Impressed with the toaster drop… definite cool chef skill there 😎. Have tried (and failed) hollandaise sauce a few times before. Will give it another try using your food processor technique. Great video!
Haha cheers Tripp! This hollandaise sauce is very easy to make just make sure to bring the water to a simmer then turn it off using the remaining heat in the water to heat the eggs (if using that method). The food processor method is the easiest way with no fuss, you won’t have any problems 😊
Mouthwateringly gorgeous! Thank you for showing how easy it can be for every step of the process and for the classic purity you maintain throughout this recipe. You've made the perfect eggs Benedict --- my all-time favourite brunch! ♥
Jesus I cooked these once. I vomited on the table, then stumbled twoard the bathroom and fell into a coffee table and vomited onto myself as I was bleeding from some cuts. I finally made it to the bathroom only to vomit one final time. I never ate these again.
Traditionally it’s made with a vinegar reduction. There’s a few different ways people make it and as long as you like it, then it’s the correct way for you 🙏
Wow that was awesome I like the way using the food processor so much easy and so was the poaching eggs thank I love the English muffin the Hollander sauce cheers
Seriously yummy. Let's see how long it'll take me to overcome my laziness to make this for Sunday brunch... the baby spinach makes a huge difference to all recipes without. Oh, and I take any bet my Hollandaise won't look quite as perfect...
Delia Smith, a British TV Chef, suggests whisking one of the egg whites to stiff peak stage and folding them into the sauce. Keeps it's shape, still tastes delicious . . . AND . . . can be frozen 😀
Everyone I've talked to has said that the Hollandaise is very hard to make but you make it seem very simple. I have a blender. Will try this one to impress the Mrs.... also let me know when you are out on the town... let's grab a beer together.
You’ll smash it mate. It’s one of the hardest sauces to make but this way is so easy. Are you in adelaide? I might of already asked you that previously sorry
You know I have wanted to know how to do this for soooooooooooo long. That was excellent and so simple. I have poached eggs but it has been hit and miss - great video
Thank you Hailey! Happy to hear you like the look of this one! Eggs are really inconsistent and even I have trouble with eggs sometimes, it really depends on the egg white consistency. If it’s loose then It’ll go everywhere in the pot, unfortunately it’s just one of those things.
no pun intended but there was just no fat on this video. super concise, everything we needed. so glad i've subscribed to this channel, it's nice to hear real shit from a real chef.
7:16 you did that on purpose, didn't you? 😂 Brilliant haha - love your videos, Jack!
Haha 😂 sure did 😉
Where's the recipe
this is the most thorough eggs Benedict recipe I've seen. Thanks !
I sometimes think I’m taking it too far with my explanations but I enjoy what I do so I continue to do so. Glad you enjoyed it!
I agree!👍
@@ChefJackOvens You are definitely not going too far with your explanations Jack. It is most helpful to know not just how but also why we need to do it this way and what and why things can go wrong. You manage to keep this clear and concise. Well done!
I have recentley tried eggs benedict! So good! It ranks right next to my favorite breakfast - sausage gravy over biscuits, topped with 2 over easy eggs. Good lord
@@ChefJackOvens No, you don't take it too far, we are not chefs, so any help is so much appreciated. I just love your videos. Go Aussie!!
Full of tricks and tips for the aspiring amateur chef, this is one of your best videos Jack. Great detail in the instruction makes for a fab result. Thanks.
Thank you Howard! I really appreciate that 😊
Good that you inlcuded both ways of doing Hollandaise, I always struggled until I found the blender method. I also found the blender version much less likely to split, I experimented keeping some over night in the fridge and reheating with a bay marie and it was still beautiful the next day.
Plenty of good tips in this video! The only thing I would have done differently is to toast the muffins in the pan so that you’d get the bacon/ham flavour while toasting to perfection. 👌
Possibly the best breakfast/brunch dish ever conceived. Thanks for the brilliant video Chef Jack.
You’re not wrong!! Thank you and you’re welcome
This is a Tops must try this one. Many thanks for sharing. Stay safe and well.
Definitely Des! This is a must try 😊
Fantastic !!
Thanks Jack
Your videos are among the best on the net. Clear, concise and informative, they are practical and easy to use on the go.
Just finished making eggs Benny using this video. Came out perfectly. Never made this dish before either. Second time around will be even better 🤘🏼one trouble I had was when adding the butter to the hollandaise was that it was getting a little too thick. A way to balance that was adding the warm water from the steaming pot from earlier 1 tbsp at a time and balanced it out perfectly.
I do mine with the Canadian bacon, but his is by far one of the best explanations for hollandaise I've seen. Bravo good sir.
Thank you very much!!
This was so well explained and how I learned it on my culinary arts class. Thanks! Others channels they use the whole butter without removing the lactose 😢
Recommend adding three shakes of cayenne pepper to your hollandaise as its being mixed. Would also suggest toasting the English muffins in the pan used to cook the ham. Trust me…. You’ll notice a difference.
Also, I tend to prefer tomatoes in place of spinach.
Looked good nonetheless. Love a good eggs benedict!
I cooked this yesterday! Lord it’s 👍… improvised. Trust this guy ! It works!
🙏🙏
Thank you you explained it so well
Happy it helped
I love how you explain all recipies !
I can't tell you how mad I was when you said ...DIG IN 😅 this is something I don't think I will make as it's too much for one person...I rather Dig in from Jack's plate😋😋 really awesome video and recipe ofcourse... Love how you explain the science behind everything... Thank you dear...you make my day everytime you load a new video and I happen to love all your recipes... You too take care Chef... sending you loads of love and positive energies 💕💕💕💕
Haha sorry Smita! I tried to trick you 😉. Thank you so much for your kind words as always and I’m so glad to be able to make your day! Take care and stay safe ❤️🙏
That's it...going home now to make Eggs Benedict, the most delicious breakfast in the world! Your sauce looked decadent.
Thank you Jacquie! Please enjoy 😊
I've watched a few different videos and THIS IS THE BEST ONE!!! It makes the whole breakfast, not just the sauce 😊!!
Thank you for the awesome video using the blender or processor to make the Hollandaise sauce. As always, you are a wonderful teacher.
Much appreciated Betty! Thank you 🙏
I will get many points for making this for my wife!
Definitely!! I got many points for making this for my fiancée haha 😂
Thank you for covering all bases! Finally poached eggs explained thoroughly w/ a actual method for firm eggs 🥚.
I freeze and re-heat Hollandaise all the time. I line a ramekin with plastic wrap and put in one portion. Freeze, then remove from ramekin and cover tightly with wrap. To reheat, put back in ramekin, unwrapped but cover with wrap with a couple of holes. Then a short few seconds in the mic, stir and probably add water to fix it being broken.
Mate!!! You make everything look so simple and easy!!! Great vids for home cooking 🍳 !!! Awesome
Thank you very much! Glad you enjoyed it 😊
I love this! Thank you very much for the thorough recipe and explanation!
You’re very welcome ☺️
Mmmm…..my fav breakfast!! Thx for the video! I like how clear and thorough your videos are! 🌺
It’s such a great breakfast! Thank you 🙏
One of my absolute favourites, and not just for breakfast! Thanks chef and keep up the great content!
Definitely Brendan! I occasionally have this for dinner too. Thank you 🙏
Beautiful Chef 👩🍳 Thanks 😊
Thank you 🙏
Ghee on hollandaise sauce makes it easy. Thank you.
You’re very welcome 😊
I add an additional step by breaking the eggs into a small double screen strainer to drain off the water. It helps minimizing the egg stringers when cooking the eggs. I may sometimes use Brioche bread, buttered, and fry it in a skillet. I don’t use Canadian bacon, I like real ham and I use a cookie cutter to get a round piece. Nice video you did!
As someone who LOVES Egg Benedict I congratulate you for making this as simple as possible for my wife to follow 🥴😂👏👏👏 ( and loved the additional info you supplied 👍)
My pleasure 😊
Just made this and it was awesome. The sauce did taste like butter afterwards though, unsure if that’s the type of butter I used or what, so I added more lemon juice & a lot of salt & pepper and then it tasted incredible!!!!
I however will probably never make this again though because it took about 2 hours in the kitchen and I have about 50 dishes to wash now 😅😂
Thanks so much for the awesome video though, kudos to the awesome people who can do this way quicker & with less dishes 😅
I appreciate the towel tip for keeping the bowl from flying around during whisking. I have definitely been struggling with that while trying to pour the butter lol
Glad it was helpful! its such a pain when the bowls dancing all over the place haha
I appreciate the level of detail and insights into cooking theory that you provided in this video, thanks!
hi great vid if you put it i a hot thermos you stays good till ur ready
Eggs Benedict is my favorite brekky. Thanks so much for recipe.😊
It’s my pleasure Ann! It’s so tasty!
Thanks for a fantastic video! I always order this but thought it too difficult to make. Following your steps I know I can do it 👏🏻👏🏻👏🏻
You can definitely do it!! You’ve got this 😊
My personal favorite!
It’s one of mine too! You definitely can’t go wrong with a good eggs Benny 🤤🤤
best video I have seen on making hollandaise. Thanks Mate. I just learned a new sauce to impress my family. take care..
Thank you Rob! I was going for that in this recipe. There’s too many recipes out there that are teaching a sauce the creator doesn’t even create properly! 🤔
I like making an au sec with vinegar, shallots, peppercorn and a little turmeric for some color, and then adding that with the lemon juice to the tempered eggs.
Very nice. That’s closer to the traditional way of making this 🙏
@@ChefJackOvens I make it every Christmas morning 🌅
@@kellyjandrews sounds so good. Love a good Benedict 👌 merry Christmas 🎄
@Chef Jack - thank you Jack!! I have seen other ‘chef’ videos on TH-cam about Eggs Benedict (particularly an atrocious one by someone with a French name, you know the one, with so many errors, bad timing and even insults the good old English muffin!!) but yours is by far the very best. Thank you, thank you, thank you. I have used your recipe and it is so delicious. I changed it slightly by adding chopped chives on top but OMG!!! Absolutely delicious. Got me out of jail too mate. Wifey was annoyed I hadn’t tidied the garage one day so I made this for her on Saturday morning. Massive Brownie points. Great video and I followed it precisely. Works every time. Cheers. Regards from ‘Norn Iron’ (Northern Ireland). 😋👍☘️
A master class. So many skills in one video. Thank you Chef..
Thank you very much Stephen! Glad you enjoyed it mate 😊
sauce looks amazing creamy and silky. ....
Thank you! It was incredible 🤤
I've never had a desire to try hollandaise sauce until now....that looks silky smooth and delicious
Impressed with the toaster drop… definite cool chef skill there 😎. Have tried (and failed) hollandaise sauce a few times before. Will give it another try using your food processor technique. Great video!
Haha cheers Tripp! This hollandaise sauce is very easy to make just make sure to bring the water to a simmer then turn it off using the remaining heat in the water to heat the eggs (if using that method). The food processor method is the easiest way with no fuss, you won’t have any problems 😊
Mouthwateringly gorgeous! Thank you for showing how easy it can be for every step of the process and for the classic purity you maintain throughout this recipe. You've made the perfect eggs Benedict --- my all-time favourite brunch! ♥
It’s the best. You can’t go wrong with a good eggs Benedict. Thank you 🙏
Delicious recipe! Thank you very much for sharing! 👍👍👍
Jesus I cooked these once. I vomited on the table, then stumbled twoard the bathroom and fell into a coffee table and vomited onto myself as I was bleeding from some cuts. I finally made it to the bathroom only to vomit one final time. I never ate these again.
Nice instructional video. Hollandaise can be a challenge. Personally, I like to add a touch of white wine to mine, but that's a matter of preference.
Traditionally it’s made with a vinegar reduction. There’s a few different ways people make it and as long as you like it, then it’s the correct way for you 🙏
I just tried to make hollandaise sauce...it was awful. I wish I had watched your video first! I learned a lot! Thank you for sharing! ❤️
Simple.. straight foward.. thank you
It’s a pleasure, thank you 🙏
Wow that was awesome I like the way using the food processor so much easy and so was the poaching eggs thank I love the English muffin the Hollander sauce cheers
It really helps bind the emulsion and tastes so good 😊
An excellent explanation and demonstration. Just subscribed. Thank you.
I cook with clarified butter all the time. A great cooking oil.
So good
Seriously yummy. Let's see how long it'll take me to overcome my laziness to make this for Sunday brunch... the baby spinach makes a huge difference to all recipes without. Oh, and I take any bet my Hollandaise won't look quite as perfect...
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you Bruno! You too 😊
Great thorough recipe, well explained to understand process and reasoning. Thanks Jack 👏👏👏😉
Thank you, Gavin! Glad you enjoyed it
That looks amazing chef.. thank you for saving us little people.. you're just perfect xo
🙏🙏🙏🙏
Looking forward to trying this. Thanks for another great recipe.
You’ll love it Alice! You’re very welcome ☺️
Thanks Chef. Another wonderful recipe to try.
Always a pleasure Daniel! Please enjoy it 😊
Thank you. I’ll try this
Excellent step by step video, Jack. I'm looking forward to trying this recipe!!
Thank you Joan!
Your explanation is so perfect! Thank you and God bless!
You are so welcome!
Delia Smith, a British TV Chef, suggests whisking one of the egg whites to stiff peak stage and folding them into the sauce. Keeps it's shape, still tastes delicious . . . AND . . . can be frozen 😀
Magnificent as always Jack. Stay safe and I wish you a great weekend!
Thank you Emanuel! Stay safe and have a great weekend too 😊
Love your recipe!!
Thank you 😊
Everyone I've talked to has said that the Hollandaise is very hard to make but you make it seem very simple. I have a blender. Will try this one to impress the Mrs....
also let me know when you are out on the town... let's grab a beer together.
You’ll smash it mate. It’s one of the hardest sauces to make but this way is so easy. Are you in adelaide? I might of already asked you that previously sorry
@@ChefJackOvens I'm on the yorke peninsula... let me know if you visit here, I'll give you the official Council tour. I also come to ADL often.
Haha sounds good!
@@ChefJackOvens let me know man if you come this way, appreciate it. Love your videos.
Will do. 🤙
You know I have wanted to know how to do this for soooooooooooo long. That was excellent and so simple. I have poached eggs but it has been hit and miss - great video
Thank you Hailey! Happy to hear you like the look of this one! Eggs are really inconsistent and even I have trouble with eggs sometimes, it really depends on the egg white consistency. If it’s loose then It’ll go everywhere in the pot, unfortunately it’s just one of those things.
I love your video presentation and lovely eggs benedict
Thank you very much
Perfect recipe, thanks
You’re very welcome ☺️
Enjoyed that, cheers!
Pleasure 🙏
THANK YOU !
🙏🙏🙏
You make it look so easy...
It really is easy.
Dig in! Without a moment’s hesitation! Thanks Chef!
💯! 🤤
Thank you for the delicious recipe, Jack. Blessings 🙏
My pleasure!
Perfect for Sunday morning 😁
It sure is!! It’s also great for dinner too 😊
Great explanations Jack! Those eggs looked so fresh and fabulous. Can’t beat a benny 😋
That’s right! You definitely can’t beat a good Benny 😊😊
Defs going to try making eggs Benedict now. I’ve never made it before but love your explanation of it
You definitely should try it! It’s really not as hard as people make it out to be, It’s also incredibly tasty 😋
Love this clip so much!
Best hollandaise sauce recipe so far imo
Thank you!
Thank you 👍
You are welcome
Fantastic recipe! More of breakfast videos please
Definitely, I’ll keep em coming 😊
Great, thorough video 👍
Thanks Kat!
Mmmmm yum.....one of my favourites 👌 but I absolutely HATE poaching eggs 🙈 thanks Jack 🙏😁
It’s so good Lynn! You’ll have no problems poaching eggs 😊
I made your sauce last night..delicious with blackened salmon and roasted asparagus..
I love eggs benedict! they look so good in this video! can't wait to try it!
They really are amazing! Please enjoy 😊
Thank you chef😊😊😊
YUM my favourite
OMG the beginning was ORGASMIC... I need to learn how to cook!
Thank you very much!!
Amazing!! Can't wait to cook.
Thank you Stephanie! Please enjoy it 😊
My coworkers praise me like a god for the mixer method lol good stuff mate and thx a lot
Haha awesome! Glad they all like it 😊
Yes mate x great as always
Cheers Ash!!
great video jack really amazing
Thank you 🙏
Awesome technique.
No fair. I wasn’t hungry til I watched this vid. 🙄❤️😁
😉🤤🤤🤤
This is really good. Subscribed to channel. Thanks Chef.
Thank you so much! I really appreciate your support 🙏
@@ChefJackOvens You have some great material, all done in a very straightforward way…Had your Hollandaise on my eggs this morning.
Awesome! How did you go? I bet you aced it 😊
no pun intended but there was just no fat on this video. super concise, everything we needed. so glad i've subscribed to this channel, it's nice to hear real shit from a real chef.
Thank you George, happy to hear you enjoyed this one. I really appreciate it 🙏😊
Love it, thanks! This is what I'll try tomorrow for breakfast~❤️
This is what I would order before the Green Mile!!!
A double portion!!!
I'm gona try it
Although I prefer my eggs thoroughly cooked well. Eggs Benedicts were the first eggs I ever had with holindaze sauce. Very impressive taste.
Exciting to try this recipe 👍
It’s definitely a dish to be excited about 😊