Good Eats (1999–2012): Season 14, Episode 4 - Little Big Lunch: Eggs Benedict - full transcript

YOU KNOW, THE HISTORY OF FOOD
IS FAT WITH NAMES WE ALL KNOW,

CLARENCE BIRDSEYE,
MILTON HERSHEY,

DOCTOR SALISBURY.

BUT FOR EACH OF THE FAMOUS,
A THOUSAND UNSUNG HEROES

LANGUISH IN RELATIVE OBSCURITY.

CONSIDER FOR INSTANCE,
GUY BERINGER,
WHO IN 1895,

WROTE FOR A CURIOUS LITTLE
ENGLISH MAGAZINE CALLED
"HUNTERS WEEKLY."

NOW, MR. BERINGER,
AS AN EXPERT,
WOULD YOU MIND, UM,

DESCRIBING TO US
THE BEGINNING OF
AN AVERAGE HUNTING DAY?

WELL, WHEN GOING FOR BIRDS,
SAY PHEASANT,

IT IS CUSTOMARY FOR
THE SHOOTING PARTY
TO DEPART QUITE EARLY...



PRE-DAWN, IN MANY CASES,

AND FAR TOO EARLY
FOR A PROPER BREAKFAST.

SO, THE TRADITION IS TO
PACK ALONG A FEW MORSELS,

SOME BREAD, CHEESE,
CHARCUTERIE, PERHAPS.

LITTLE, UH,
LITTLE COGNAC, MAYBE?

TO KEEP OUT THE CHILL
AND STEADY THE NERVES.
STEADY THE NERVES, GOT IT.

SO THEN IT'S OFF
TO BLAST THE PEASANTS.

UH, SORRY, PHEASANTS.
PHEASANTS.
QUITE.

NOW, WHEN THE AMMUNITION HAS
EXPIRED, SAY AROUND 11:00...

OH, SO EARLY?
THE PARTY WILL RETURN
AND TUCK INTO A PROPER MEAL,

COMPLETE WITH TEA, CRUMPETS,
MARMALADE, KIPPERS AND THE LIKE.

KIPPERS AND THE LIKE...
NOW, THIS WAS THE WORLD

THAT BERINGER WAS WRITING FOR,
AND ABOUT,

WHEN HE PENNED
THIS PROVOCATIVE PLEA...



IN YOUR OWN WORDS, SIR.

INSTEAD OF ENGLAND'S
EARLY SUNDAY DINNER,

A POST-CHURCH ORDEAL
OF HEAVY MEATS AND SAVORY PIES,

WHY NOT A NEW MEAL,
SERVED AROUND NOON,
BEGINNING WITH TEA OR COFFEE?

BY ELIMINATING THE NEED
TO GET UP EARLY ON SUNDAY,

BRUNCH WOULD MAKE LIFE BRIGHTER
FOR SATURDAY NIGHT CAROUSERS.

THE ESSAY WAS TITLED,
"BRUNCH, A PLEA,"

AND WITH IT, BERINGER COINED
THE TERM "BRUNCH,"

A PORTMANTEAU OF
BREAKFAST AND LUNCH,

AND GAVE RISE TO OUR CULTURE'S
LAST REAL CIVILIZED MEAL.

NOW, SKIP ON DOWN TO
THE, UH, SPIDER WEB PART.

YEAH THERE...

BRUNCH IS TALK-COMPELLING,
IT PUTS YOU IN A GOOD TEMPER.

IT MAKES YOU SATISFIED
WITH YOURSELF,
AND YOUR FELLOW BEINGS.

IT SWEEPS AWAY THE WORRIES
AND COBWEBS OF THE WEEK.

MAN THAT'S JUST,
IT'S BEAUTIFUL.

YES, I RATHER THOUGHT SO.

SO, CLEARLY BERINGER
INTENDED FOR BRUNCH
TO BE PREPARED AT HOME,

AND I, FOR ONE, SAY IT'S TIME
THAT WE TOOK IT BACK

FROM RESTAURANTS WHO HAVE
BUSHWHACKED IT WITH

PLATTERS OF PASTY PASTRIES,
STICKY STEAM TABLE
BELGIAN WAFFLES,

AND DRIED OUT,
GRAINY EGGS BENEDICT.

AH, EGGS BENEDICT...

IRONIC THAT SUCH AN ICONIC DISH,
NAMED FOR AN INFAMOUS TRAITOR,

SHOULD SUFFER SO AT OUR HANDS.

WELL, I SAY THE TREACHERY
STOPS HERE, BECAUSE WITH JUST
A FEW QUALITY INGREDIENTS,

A SMALL SMATTERING OF SCIENCE,
AND A MERE DRAM OF
TECHNICAL TECHNIQUE,

EGGS BENEDICT WON'T JUST BE
WHAT'S FOR BRUNCH,
IT'LL BE...

♪♪

OKAY, THAT LAST PART WAS
A LITTLE BIT OF A LIE...

UM, BENEDICT ARNOLD DID NOT
INVENT EGGS BENEDICT,

NOR WERE THEY NAMED FOR HIM.
(man yelling)
TRAITOR!

COME ON, THAT WAS
A LONG TIME AGO!

UM, TRUTH IS THE DISH'S ORIGINS
ARE A LITTLE HAZY, AT BEST.

NOW THE FOOD CRITIC,
CRAIG CLAIBORNE,

GAVE THE CRED TO BANKER
AND YACHTSMAN COMMODORE,
E. C. BENEDICT,

WHO DIED BACK IN 1920,
AT THE RIPE OLD AGE OF 86,

BUT NOT BEFORE INVENTING
EGGS BENEDICT, SUPPOSEDLY IN...

(shouting)
WHAT YEAR WAS THAT, COMMODORE?

WELL, IT WAS A LONG TIME AGO.

JUST AS I SUSPECTED,
A PRETENDER.

NOW, THE FOOD SCHOLAR,
EVAN JONES, REPORTS
THAT BACK IN THE GAY '90s,

A HUNGOVER WALL STREET
STOCKBROKER,
NAME OF LEMUEL BENEDICT,

HAD A HABIT OF STAGGERING
INTO THE WALDORF,

AND ORDERING TOAST
STACKED WITH BACON,
POACHED EGGS, AND UH...

(drunken nonsense)

I-I DON'T GET IT EITHER.

UM, THE WALDORF'S CHEF,
ONE OSCAR TSCHIRKY,
AT THE TIME, I THINK,

EVENTUALLY CHANGED THE TOAST
TO AN ENGLISH MUFFIN,

AND PUT IT ON THE MENU.

TRAITOR.

(Napoleon yelling)
C'MON, STOP!

LOOK, THEN THERE'S THE TALE
OF MRS. LE GRAND BENEDICT,

WHO, WHEN UNABLE TO FIND
ANYTHING SHE WANTED ON THE MENU
AT NEW YORK'S DELMONICO'S,

SUMMONED CHEF CHARLES RANHOFER,
WHO, AFTER SOME CONSULTATION,

WHIPPED HER UP THE FIRST
EGGS BENEDICT.

NOW IN HIS 1894 TOME,
"THE EPICUREAN,"

RANHOFER DOES INCLUDE A RECIPE
FOR "EGGS A LA BENEDICK,"
THAT'S WITH A "CK."

A MISSPELLING?

PERHAPS, BUT THE DISHES
INTENTIONS ARE CRYSTAL CLEAR.

ALL RIGHT...

THAT SOUNDS LIKE
EGGS BENEDICT TO ME.

NOW, ANY FAN OF THIS SHOW
WILL NO DOUBT NOTICE
THAT ON VARIOUS OCCASIONS

WE HAVE DABBLED WITH, WELL,
THREE OF THE FOUR COMPONENTS
LISTED HERE.

THAT SAID, WHEN ATTEMPTING TO
ALIGN THEM TOGETHER

ON THE SAME PLATE,
AT THE SAME TIME,

ADAPTATION AND INNOVATION
ARE REQUIRED,

STARTING OF COURSE
WITH THE MUFFINS.

THE ENGLISH MUFFIN
IS ACTUALLY KIN TO
THE GRIDDLE BAKED CRUMPET,

AND WAS INVENTED IN 1880
BY ONE BAKER

NAMED SAMUEL THOMAS, IN CHELSEA.

NO, NOT LONDON, ACTUALLY,

BUT RATHER, NEW YORK CITY...

(men yelling)
NEW YORK CITY?

THAT'S RIGHT, KIDS,
ENGLISH MUFFINS ARE, IN FACT,
AMERICAN MUFFINS,

ALTHOUGH THOMAS HIMSELF
WAS ENGLISH.

ANYWAY, THEY CAUGHT ON
VERY QUICKLY IN FANCY HOTELS

BECAUSE THEY WERE SO MUCH EASIER
TO PORTION AND TOAST
THAN REGULAR BREAD,

WHICH WAS STILL AWAITING
THE INVENTION OF
THE MECHANICAL BREAD SLICER.

UH, NOW ALTHOUGH ENTIRE
MEGAMART AISLES ARE DEDICATED
TO ENGLISH MUFFINS

IN A WIDE RANGE OF
FINISHES AND FLAVORS,

I HAVE YET TO TASTE ONE
OFF OF THE RACK THAT HOLDS
A CANDLE TO HOMEMADE.

ALLOW ME TO INTRODUCE
THE ENGLISH MUFFIN DRY TEAM...

NOW, USING THIS IN PLACE OF
LIQUID MILK ALLOWS ME TO ADD

STRUCTURAL PROTEINS
TO THE DOUGH,
AS WELL AS MILK SUGARS,

WHICH CAN ENHANCE BROWNING,
WITHOUT HAVING TO ADD,
OF COURSE,

MORE LIQUID.

INSTALL YOUR PADDLE ATTACHMENT
AND MIX 10 SECONDS.

AS FOR TEAM LIQUID,
HEAT...

TO 120 TO 130 DEGREES,
WHICH WOULD BE
1 TO 2 MINUTES ON HIGH,

DEPENDING, OF COURSE,
ON YOUR MICROWAVE.

SOME OF YOU HOME BAKERS
MAY HAVE NOTICED I DID NOT
SOAK THE YEAST IN WARM WATER,

OR PROOF IT BEFORE JUST
CHUCKING IT IN WITH
THE OTHER INGREDIENTS.

NOW MANY APPLICATIONS
THAT COUNT ON A RAPID RISE

DO THIS TO ROUSE
THE WEE BEASTIES

FROM THE STATE OF SUSPENDED
ANIMATION INTO WHICH THEY ARE
PLACED FOR PACKAGING.

SINCE WE ARE GOING FOR
AN ALL-NIGHT REFRIGERATED RISE,

NO SUCH PROOFING IS NECESSARY.

ADD THE WATER AND SHORTENING
TO THE DRY GOODS,

AND SLOWLY BRING THE MIXER
UP TO MEDIUM SPEED,

AND ALLOW THIS TO WORK
FOR 3 MINUTES...

AND YOU'RE GONNA WANT TO STOP
ABOUT HALFWAY THROUGH
THE PROCESS

TO SCRAPE DOWN THE SIDES
OF THE BOWL.

NOW, ALL THIS AGITATION
WILL MARRY THE WATER

TO WHEAT PROTEINS
TO PRODUCE GLUTEN,

THE SPRINGY, BUNGEE-LIKE
3-DIMENSIONAL MESH
THAT WILL PROVIDE

AN ELASTIC AND PLASTIC STRUCTURE

CAPABLE OF CAPTURING MOST OF
THE GAS THAT WILL BE PRODUCED

BY OUR DELIGHTFUL
LITTLE YEASTIES...
KIND OF LIKE THAT.

THERE, THE TIME IS UP.

NOW THAT IS SOME GOOEY STUFF...

IT'S ACTUALLY MORE BATTER
THAN DOUGH -- WHY SO WET?

BECAUSE MUCH OF THE WATER
WILL TURN INTO STEAM
IN THE OVEN

PROVIDING ADDITIONAL LIFT,
THUS PRODUCING THE BIG, OPEN
NOOKS AND CRANNIES

CHARACTERISTIC OF THE CLASSIC
ENGLISH MUFFIN.

NOW I'M GONNA LET THIS RISE
DIRECTLY IN THE WORK BOWL,

BUT I DON'T WANT IT
TO GET A SKIN ON IT,

SO A LITTLE PLASTIC WRAP
BEFORE REFRIGERATION.

WHIP THIS UP, SAY,
RIGHT AFTER DINNER
ON SATURDAY EVENING,

AND BY SUNDAY MORN,

YOUR DOUGH WILL BE INFUSED
WITH YEASTY GOODNESS.

IT'LL ALSO BE STIFF ENOUGH
TO TAKE ON A LITTLE EXTRA AIR.

BACK ONTO THE MIXER,
THE SAME PADDLE,

AND WE'LL BEAT
FOR ANOTHER 3 MINUTES

AT MEDIUM SPEED.

MEANWHILE, WE SHALL CONTEMPLATE
OUR MUFFIN GUIDANCE SYSTEM.

WHETHER YOU COOK THEM ON
A GRIDDLE OR BAKE THEM
IN THE OVEN,

ENGLISH MUFFINS MUST BE COOKED
INSIDE SOME TYPE OF RING

TO HAVE THE PROPER
SHAPE AND SIZE.

NOW HERE ARE A FEW RINGS, FOUR,
THAT I PICKED UP DOWN AT
THE KITCHEN EMPORIUM --

IT WAS ABOUT, I DON'T KNOW,
$8 TO $10 FOR A SET --

YOU'RE GONNA NEED EIGHT
FOR THIS APPLICATION.

NOW THIS, ON THE OTHER HAND,
IS AN EMPTY FOOD CAN --
WATER CHESTNUTS, I THINK --

WITH THE ENDS CUT OUT,
THIS WAS FREE AND, IT'S TALLER,

WHICH MEANS IT CAN HOLD MORE
BATTER, WHICH MEANS YOU'VE GOT
THE OPTION

OF MAKING TALLER MUFFINS
SHOULD YOU SO DESIRE.

NOW, EITHER WILL WORK AS LONG AS
THEY ARE PROPERLY LUBED.

SO JUST SET EIGHT OF YOUR CHOICE
ON A SHEET PAN

AND BLAST WITH NO-STICK --

OH, YOU KNOW, YOU MIGHT
WANT TO COVER UP FOR THIS.

THERE, NOW TRADITION WOULD
DEMAND A CORNMEAL DUSTING,
BOTH TOP AND BOTTOM,

BUT YOU KNOW WHAT,
I DON'T LIKE DEMANDS,

AND I PREFER THE FLAVOR,
TEXTURE AND LOOK OF ROLLED OATS.

SO...

3 MINUTES IS UP,
SO WE EXTRACT THE DOUGH,

WHICH IS EVEN GOOIER
THAN IT WAS BEFORE.

JUST ABOUT THE ONLY WAY
TO DOSE THIS OUT WILL BE
A SPRING-LOADED DISHER,

WHICH HAPPENS TO DELIVER
2 OUNCES.

JUST DIVIDE THE DOUGH BETWEEN
THE RINGS EVENLY,

ABOUT HALFWAY FULL, I WOULD SAY.

ONCE THE DOUGH IS EVENLY
DISTRIBUTED, OR AS CLOSE
AS YOU CAN GET,

SPRINKLE ON ANOTHER
1/2 TEASPOON OF OATS ON EACH,

COVER WITH PARCHMENT PAPER,
AND THIS TO REST FOR 60 MINUTES
SO THAT THE YEAST CAN...

(belching noise)

YOU KNOW, THIS PERSISTENT
RELEASING OF GAS IS ONLY
FUNNY TO SMALL CHILDREN

AND MEN
WITH NAMES LIKE BEAVIS.
(belches again)

THANK YOU.

AFTER AN HOUR, YOUR DOUGHS
WILL BE NICELY RISEN

SO JUST RE-COVER WITH
THE PARCHMENT AND PLACE
ANOTHER SHEET PAN ON TOP,

AND BAKE IN THE MIDDLE OF
A 400 DEGREE OVEN

FOR 20 MINUTES IF YOU'RE USING
SHORT RINGS, 30 IF YOU'RE USING
TALL ONES LIKE WE ARE.

BY THE WAY, I'M PERFECTLY AWARE
OF THE FACT THAT ENGLISH MUFFINS
TRADITIONALLY ARE GRIDDLE FRIED,

BUT UH, BELIEVE ME,
WHEN YOU'RE PUTTING ON BRUNCH,
YOU DON'T HAVE TIME FOR THAT.

WHEN YOU HAVE ABOUT 5 MINUTES
LEFT TO GO,

PULL THE TOP PAN
AND THE PARCHMENT PAPER

AND ALLOW THE MUFFINS
TO BROWN NICELY.

AND BY THE WAY, YOU'RE LOOKING
FOR A FINISHED INTERNAL
TEMPERATURE OF 210 DEGREES.

WHEN THEY'RE FINISHED,
ALLOW THEM TO COOL ON THE PAN

FOR 10 MINUTES BEFORE
DE-RINGING.

AND IF UH, THEY GIVE YOU
A LITTLE TROUBLE COMING OUT,

JUST USE A PARING KNIFE
OR A LITTLE OFFSET SPATULA
TO FREE THE CRUST,

AND EVERYTHING WILL JUST
EASE RIGHT OUT OF THE TUBE.

THESE GUYS, OH YEAH,
THOSE ARE FINE.

NOW LET'S SAY IT'S THE MORNING
OF YOUR BRUNCH AND YOU HAVE
AN HOUR TO PREP,

WHAT ARE YOU GONNA DO NEXT?

WELL, FOR ME IT DEPENDS
ON HOW MANY PEOPLE
WE'RE TALKING ABOUT.

IF YOU HAVE, YOU KNOW, TWO,
THEN I'D PROBABLY MAKE THE
HOLLANDAISE

AND THEN POACH THE EGGS,
RIGHT BEFORE SERVICE.

BUT, YOU KNOW, WHAT IF YOU
HAVE SIX, EIGHT, TEN PEOPLE?

DO YOU REALLY WANT TO POACH
12, 16, OR EVEN 20 EGGS
AT THE LAST MINUTE?

OH SURE, I MEAN, YOU COULD
BAKE THEM IN CUPS OR FRY THEM,

BUT THEN YOU'LL HAVE
LEMUEL BENEDICT
CALLING YOU A...

TRAITOR!
YOU DON'T WANT THAT.

SO, HERE NOW, A BETTER WAY
TO PERFECTLY POACH
A MESS OF EGGS.

IT'S GONNA SEEM A BIT ODD,
BUT YOU'RE JUST GONNA HAVE TO
TRUST ME.

FETCH DOWN A 6-QUART
STRAIGHT SIDED SAUTE PAN,
OR A WIDE RONDEAU,

AND PLACE FOUR 6-OUNCE
CUSTARD CUPS INSIDE.

THEN, POUR IN ENOUGH WATER
TO COVER THE CUPS BY AT LEAST
1/4 OF AN INCH.

SEE, 1/4 OF AN INCH,
WELL, CLOSE ENOUGH.

ALL RIGHT THEN, ADD...

THEN CRANK THE HEAT TO HIGH.

MEANWHILE, TAKE A LARGE MIXING
BOWL, FILL WITH WATER,

INSERT A FOLDING STEAMER BASKET,

AND ABOUT 1 QUART OF ICE.

FOR FOUR SERVINGS, WE REQUIRE...

OVER TIME, THE THICK WHITE
AROUND THE YOLK,

NOT TO MENTION THE YOLK MEMBRANE
ITSELF, BREAKS DOWN,

MAKING POACHING ALL BUT
IMPOSSIBLE.

SO BUY FRESH OR
GET YOURSELF SOME CHICKENS.

NOW WHEN YOUR WATER HITS A BOIL,
BACK OFF THE HEAT

TO JUST MAINTAIN ABOUT 205
DEGREES, THAT'S KEY.

NOW, CRACK AN EGG INTO
A CUSTARD CUP, AND THEN,

MOVE IT TO YOUR FIRST POSITION
INSIDE THE POT.

NOW WE'RE GOING TO TIME OUR
ENTRANCES 10 SECONDS APART

SO THAT EVERYTHING
IS DONE EVENLY.

SO CRACK YOUR NEXT EGG
AND AT 10 SECONDS, IT GOES
INTO POSITION NUMBER TWO.

ANOTHER 10 SECONDS GOES BY,
AND WE'LL BE READY TO

MOVE INTO POSITION NUMBER THREE.

THERE WE GO, AND BY UH,

30 SECONDS IN, OF COURSE,

YOU WILL HAVE FOUR EGGS
IN POSITION.

THIS IS GOING TO BE VERY
HELPFUL WHEN IT COMES TIME
TO EXTRACT.

NOW FIVE MINUTES IS
GOING TO BE THE COOK TIME,

AND KEEP MONITORING THAT HEAT,

FOR 205 DEGREES.

NOW AT THE 5-MINUTE MARK,
WE START EXTRACTING THE EGGS,

PULLING THEM OUT AT
10-SECOND INTERVALS...

THIS WAY WE KNOW THAT
EVERYTHING IS DONE EVENLY.

NOW YOU CAN REFRIGERATE
YOUR EGGS IN THEIR BATH

FOR UP TO 6 HOURS WITHOUT
LOSING ANY REAL QUALITY,

SO WE WILL TURN OUR ATTENTION
TO THE HOLLANDAISE,

AND FOR THAT WE'LL NEED
3 EGG YOLKS --
OH, THOSE ARE ALREADY OUT --

AND...

HEY, I SAID IT WAS GOOD,
I DIDN'T SAY IT WAS LOW-FAT.

BESIDES PROVIDING COLOR,
MOISTURE AND FLAVOR,

EGG YOLKS CONTAIN
A PHOSPHOLIPID CALLED
LECITHIN,

A MOLECULE WITH A SPLIT
PERSONALITY,

ONE END CAN DISSOLVE IN WATER,
WHILE THE OTHER ONE DISSOLVES
ONLY IN FATS.

NOW, AS WE BUILD OUR SAUCE,
WE BREAK THE BUTTERFAT INTO
SMALL DROPLETS,

WHICH BECOME STUDDED WITH
THESE MOLECULES AND CAN,
THEREFORE,

BE HELD IN A STABLE,
SUSPENDED STATE

INSIDE THE WATER PHASE
OF THE SAUCE.

NOW THERE ARE SEVERAL DIFFERENT
PATHWAYS TO HOLLANDAISE,
ALL RIGHT?

THERE'S BLENDER METHOD, THERE'S
THE CLARIFIED BUTTER METHOD,

THE DOUBLE BOILER METHOD --
ALL WILL PRODUCE A USEFUL SAUCE.

BUT, TO MY MIND, ONLY ONE
DELIVERS MAXIMUM FLAVOR
AND OPTIMUM TEXTURE

IN A SHORT AMOUNT OF
COOKING TIME,

AND THAT IS THE INFAMOUS
DIRECT HEAT, STOVE TOP METHOD,

WHICH, IT TURNS OUT,
ISN'T THAT SCARY AT ALL.

START BY FETCHING DOWN
YOUR FAVORITE 2-QUART SAUCE PAN,

OR SAUCIER,
WHICH IS EVEN BETTER.

GRAB YOUR FAVORITE WHISK,
AND INVITE 3 EGG YOLKS
TO THE PARTY,

ALONG WITH...

THAT'LL HELP TO LOOSEN UP
THE MIXTURE,
MAKE IT EASIER TO WORK.

ADD TO THAT...

THERE, NOW WE'RE GONNA BEAT THIS
'TIL IT'S LIGHT AND FROTHY

FOR 1 MINUTE.

WHEN 1 MINUTE IS UP,
TURN ONE OF YOUR BURNERS
ONTO LOW HEAT,

AND THEN JUST START MOVING
THE PAN OFF AND ON THE HEAT
AT 10 SECOND INTERVALS.

NOW IF YOU HAVE
AN INFRARED THERMOMETER,

YOU MIGHT WANT TO SHOOT A TEMP
EVERY NOW AND THEN,
OR USE YOUR INSTANT-READ.

THE GOAL, HIT 140-145 DEGREES
TOPS,

AND GET THERE NICE AND SLOWLY,

SO THAT YOU DON'T SCRAMBLE
ANYTHING.

SO JUST KEEP MOVING IT ON
THE HEAT AND OFF THE HEAT,
BACK AND FORTH.

ALL RIGHT, WE ARE AT 140,
OR VERY CLOSE TO IT,

AND IF YOU LOOK, YOU CAN SEE
THAT THE EGGS AREN'T RUNNING
AROUND THE PAN ANYMORE,

THEY LOOK KIND OF LIKE
A STIRRED CUSTARD,

SO IT IS TIME TO ADD THE BUTTER,
ONE PAT AT A TIME.

NOW WE WANT TO KEEP THE MIXTURE
AT AROUND 120 DEGREES.

OKAY, WHEN HALF THE BUTTER
IS IN, ADD...

NOW AT THIS POINT,
DON'T WORRY IF THINGS DON'T
THICKEN UP TOO MUCH,

KEEP IN MIND BUTTER'S
12 TO 15 PERCENT WATER,

SO AS IT MELTS,
THE WATER PART IS GOING
TO KEEP THE SAUCE THINNED OUT,

AND THAT'S GOOD
BECAUSE IT MAKES THE EMULSION
EASIER TO TEND,

BOTH ON AND OFF THE HEAT.

WHEN THE BUTTER IS FINALLY IN,
YOU CAN ADD SOME EXTRA
FLAVORANTS.

WE'LL GO WITH...

THEN GIVE IT A TASTE...

NICE CLING, GOOD BODY.

MM, CREAMY, COULD USE
A LITTLE MORE LEMON,
AND A PINCH MORE SALT.

TO STORE, PREHEAT A WIDE-MOUTH
THERMOS

WITH REALLY HOT WATER,

DUMP OUT THE WATER,

POUR IN THE HOLLANDAISE
AND SEAL.

NOW YOU'RE GONNA BE ABLE
TO HOLD THIS FOR AN HOUR,
TO MAYBE TWO.

AFTER THAT, THE QUALITY
WILL HEAD DOWNHILL FAST.

OKAY, TIME TO RETRIEVE THE EGGS.

WE ALSO, OF COURSE, NEED...

THAT'S A SMOKED BACK BACON,
OR LOIN,

WHICH CANADIANS NO MORE REFER TO
AS CANADIAN BACON IN CANADA

THAN THE ENGLISH CALL ENGLISH
MUFFINS "ENGLISH MUFFINS,"
IN ENGLAND.

YEAH, THAT'S RIGHT.

NOW IF YOU WANT YOUR EGGS
TO LOOK EXTRA PRETTY,

YOU CAN TRIM THE EDGES WITH
SOME SCISSORS, BUT IT'S
COMPLETELY OPTIONAL.

NOW HERE WE HAVE OUR POT
OF WATER, SET TO HIGH
FOR REHEATING...

A TIMER, ALWAYS A GOOD IDEA,

AND A SAUTE PAN, SMALL,
SET TO MEDIUM-LOW.

NOW AS FOR PREPPING THE MUFFINS,
DO NOT CUT THEM WITH A KNIFE,

YOU ALWAYS WANT TO SPLIT THEM
WITH A FORK TO ENHANCE
THE TEXTURE.

AH SEE, THAT'S WHAT
WE'RE LOOKIN' FOR.

AND YOU WANT TO TOAST THOSE
UNDER THE BROILER FOR
3 TO 4 MINUTES,

THAT'LL GIVE YOU TIME
TO JULIENNE THE CANADIAN BACON,

WHICH YOU WILL ADD TO
THE SAUTE PAN --
NO FAT NEEDED, REALLY --

AND ALLOW TO, WELL,
JUST KIND OF MOVE IT AROUND
'TIL IT STARTS GETTING HOT.

NOW FOR THE EGGS,
WE'VE GOT THE WATER BOILING,

SO JUST LIFT UP
THAT STEAMER BASKET,

AND MOVE DIRECTLY INTO
THE HOT WATER.

THAT'S GONNA TAKE
ABOUT A MINUTE, MAYBE TWO,
TO HEAT UP,

CUT THE WATER OFF,
NO HEAD NEEDED.

TIMER IS RUNNING,
ANOTHER MINUTE AND YOUR HAM
IS DONE,

AND STOP YOUR TIMER,
AND EXTRACT YOUR EGGS --

I LIKE TO USE JUST THE HANDLE
OF A LADLE FOR THIS,

NICE AND HANDY.

AND YOU CAN JUST SLIDE
SOME METAL SKEWERS UNDER THAT

TO KIND OF PROP THEM ABOVE
THAT HOT, STEAMY WATER,

TO KEEP THEM WARM
'TIL THE LAST MOMENT.

NOW, WE PREP THE PLATE --
OF COURSE THE FRUIT SALAD
AND ASPARAGUS IS OPTIONAL.

NOW I LIKE TO PUT A LITTLE BIT
OF THE HOLLANDAISE

UNDER EACH ONE OF
THE ENGLISH MUFFIN HALVES

TO KEEP THINGS FROM SLIDING
AROUND, JUST IN CASE THINGS
GET CRAZY.

THEN SOME OF THE CANADIAN BACON
GOES DOWN, SHREDDED, VERY NICE,

EASIER TO EAT THAN
A WHOLE PIECE,

ONE EGG GOES ON TOP OF
EACH OF THOSE, AND THEN,

OF COURSE,
THE PIECE DE RESISTANCE,
THE HOLLANDAISE.

LOOK, SEE HOW THAT KIND OF
SITS UP THERE BUT KIND OF
RUNS DOWN THE SIDE?

THAT'S EXACTLY
WHAT YOU WANT TO SEE.

PERFECT.

WELL, REGARDLESS OF HOW
EGGS BENEDICT CAME INTO BEING,

I THINK WE ALL OWE
MR. GUY BERINGER
A BIG, FAT "THANKS,"

AND A PROMISE NOT TO
SCREW UP HIS MEAL EVER AGAIN.

UM, AS FOR EGGS BENEDICT
VARIATIONS,

I MUST ADMIT I SOMETIMES EAT
MINE AS A SANDWICH,

AND SOMETIMES I MIX
A LITTLE CRAB MEAT
INTO THE BACON.

TRAITOR!
YOU SHUT UP!

HOW STIMULATING!

OH!
I THINK...

YOU KNOW, I THINK I'M GONNA
NEED ANOTHER MIMOSA RIGHT AWAY.

SEE YA NEXT TIME
ON "GOOD EATS."

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