/ck/ - Food & Cooking

[Eggs Benedict No.17513436]

What is /ck/‘s opinion on eggs Benedict? I’ve been making it a lot at home recently and I really love it. Would you use bacon or ham? Store bought hollandaise or make your own? Delicious? Or overrated?

[Anonymous No.17513528]

eggs benedict

[Anonymous No.17513538]

>>17513436
if you use store boughtpowdered hollandaise you are a cooklet and should immediately end your life. this is non negotiable

[Anonymous No.17513564]

>>17513538
Yawn. I’m not a great cook which is why I’m planning to make my own next time. You sound very tough though.

[Anonymous No.17513603]

I have a friend who refuses to eat it unless he can substitute bearnaise for the hollandaise

[Anonymous No.17513787]

>>17513603
That seems like an odd choice. Once I only had bernaise and it wasn’t great. Just doesn’t have the same combination of flavours.

[Anonymous No.17514333]

>>17513436
>Would you use bacon or ham?
back bacon which is basically ham. smoked salmon good. did it with a crab cake once, was great
>store bought hollandaise or make your own
make your own, it's easy

[Anonymous No.17514771]

>>17513436
It's my favorite breakfast, but I never make it. Prefer to just get it if I go to a nice restaurant in the morning.

[Anonymous No.17515215]

>>17513436
Eggs Benedict is one of the great culinary inventions imo. I’d use gam but bacon could be good, I’ve never tried it with bacon. Also, melted American cheese instead of hollandaise sauce, and some ranch dipping sauce, omg so good

[Anonymous No.17515234]

>>17515215
>Also, melted American cheese instead of hollandaise sauce, and some ranch dipping sauce, omg so good

[Anonymous No.17515241]

They are good but I prefer eggs royale (salmon instead of ham)

[Anonymous No.17515245]

>>17513436
Everyone's talking about subbing out the meat, and that conversation should continue, but what about replacing the english muffin sith something else?

[Anonymous No.17515247]

I like to braise the English muffin in fish oil

[Anonymous No.17515250]

>>17513436
my breakfast of choice if im treating myself, but rarely make it seeing as it has enough calories to sink a battleship

[Anonymous No.17515263]

>>17513436
God tier dish, I only bother making it for four+ people though. Are you making it for one?

>>17515245
Farl.

[Anonymous No.17515291]

>>17515245
I’ve seen it on French bread instead of English muffins

[Anonymous No.17515296]

>>17515263
>Farl.
This looks good, flatbreads in general seem like they woukd work well
>>17515291
Seems like it would be too hard

[Anonymous No.17515305]

>>17515215
> melted American cheese
Do you mean cheese whiz? With cheese whiz instead of hollandaise sauce is god tier

[Anonymous No.17515309]

>>17513538
It's weird, everytime I've tried making hollandaise I get the consistency right, but it always ends up tasting like sour butter.

[Anonymous No.17515319]

Smoked salmon benidict. Only time i'll go out for breakfast.

[Anonymous No.17515333]

it’s probably top 3 breakfasts of all time. It’s fantastic but I’m scared to make my own hollandaise

[Anonymous No.17515345]

>>17515333
>eggs Benedict
>huevos rancheros
>biscuits and gravy
This is the top 3

[Anonymous No.17515441]

Not to derail the thread too much but what other breakfast options do you faggots consider as contenders?

[Anonymous No.17515452]

>>17513436
It's good but it's just redneck chow but with a name that makes people think it's sophisticated
if it were a thing at mcdonalds called the mctangsauce fat black women would buy it and /ck/ would fall all over each other calling it BPA seed oil poison

[Anonymous No.17515458]

>>17515245
Crumpet
Biscuit
Scone

[Anonymous No.17515542]

>>17515452
Hahaha that may be true but thankfully it has a wonderfully posh name and is slightly harder to make than your average breakfast so it has that positive reputation.

[Anonymous No.17515557]

>>17515263
I do make it for one yeah. I was mostly just learning to make it for fun because I was stuck at home and figured I may as well use my mum’s god tier kitchen.

Pic related. I the hollandaise is store bought and it’s not the most aesthetically pleasing I know. But it was bloody delicious so who cares.

[Anonymous No.17515617]

how do i poach eggs bros?

[Anonymous No.17515620]

>>17513436
I cheat and fry the eggs

[Anonymous No.17515642]

>>17515557
Good times. My main issue is it's more processes than I can be fucked with in the morning and the minimum amount of hollandaise dictated by a single egg yolk is too much.

[Anonymous No.17515671]

>>17515617
It took me a while to get it right but my chef friend taught me.

Get a decent sized pot and fill quite high with water you’ve boiled from the kettle. Turn the heat to full until it starts bubbling and steaming, then turn the heat down to medium so that you can see small bubbles coming up to the surface.

Now you want to add just a small dash of white wine vinegar. This step is optional but it helps to keep the eggs and the white together in the shape you want. Then what you want to do just before cracking the eggs in there is to create a swirl. Just swirl the water around to get a little vortex going, this step is also optional but I think it helps.

Now you just need to time it right. From my experience you want anything from 2-3.5 minutes. 2 minutes will produce a very runny egg and there’s more risk of it breaking, 3.5 and it’ll be quite a hard yolk. I usually try for around 2.5. Also get one of those spoons with the holes in it so you can pick up the eggs and drain the water more easily. I think it’s called a slotted spoon. I hope that helps. Other anons may not agree but the method works well for me.

[Anonymous No.17515676]

>>17515642
Yeah I’m looking forward to trying out making my own hollandaise. I used store bought in the pic and it’s a rather expensive breakfast if you do it that way.

[Anonymous No.17515682]

>>17515671
thank you for the well thought out and detailed response my dude, I’ll try it out for breakfast tomorrow

[Anonymous No.17515719]

>>17513436
Benedict bros you're alright, have these phrases memorized by April

[Anonymous No.17515720]

>>17515682
No problem mate. My friends all joked at me so much for being too old to not know how to poach an egg, but fuck that, never too old to learn stuff.
>>17514771
I live a cafe that can make it well. Pic very much related. Had this in a lovely cafe this morning.

[Anonymous No.17516188]

>>17513436
My favorite go-to fancy breakfast. I don't make it that often. I use back bacon, unless I can't find any good stuff then I might use side bacon. I use store powdered hollandaise because I've made it from scratch before and honestly didn't think it was any better. I probably couldn't tell the difference between store and home made in a blind test.

[Anonymous No.17516223]

>>17516188
Probably because you're a tastelet. Well made hollandaise is superior in every way

[Anonymous No.17516316]

>>17513436
Delicious, and I didn't even know you could buy hollandaise at a store. Seems a little odd to me.
I don't often make eggs benedict at home though. For me, it's the croque madame. It's very rich for breakfast food so I only ever make it for dinner.

[Anonymous No.17517209]

>>17515309
Mine usually tastes too eggy

[Anonymous No.17517276]

I was taught to make the hollandaise with a vinegar reduction and the flavour is so fucking strong. What's it like with lemon? I assume not lemony but more buttery.

[Anonymous No.17517509]

>>17515671
Just to add, crack the egg into a bowl then gently slide it into the water. Also keep the water moving when you drop the egg for about a min or so, just enough to get the whites firmed up so they don't stick top the bottom