Eggs Benedict From Scratch In Under 4 Minutes? #EggsBeneQuick

This was spectacular! Great job Chef George. Can't wait to try them one day.

A great technique you used there. Did you actually submerge the whole kitchen aid underwater? WOW! And a very good tip at the end. My take on this for home cooks would be: cracking the eggs in a bowl of vinegar and let it sit there while you set up everything else. or at least for 30-60 minutes. then bring water to a boil and drop the eggs with the vinegar in it and put the heat down. because the eggs "pickled" a little they will also poach very nicely. this is what I would do when I didn't think about eggs benedict the night before and didn't want to beat the clock ;)

If I tackled the eggs Benequick challenge with my fiance around I'd probably play it ultra safe. give her the one i made and make a new one^^ As a chemist I kinda look with amusement and concern at your apparatus^^ I never used a separating funnel to pour butter tbh^^

If you watch Alex's first video about Hollandaise sauce, the recipe from the cookbook mentions adding a spoonful of water (une cuillierée d'eau) with the 5 egg yolks (jaunes d'œufs), then "monter" (lift) the sauce with about 500 g (a little more than 1 lb) of butter.

I thought I'd mention this because you pointed out your addition of water to the eggs in your Hollandaise. Great video and very impressive execution of the bain-marie to keep your Hollandaise warm.

Very cool !

Awesome. That was legit, and I appreciated the outro discussion.

Damn. You nailed it! Great job. I tried it too but since my wife and me are eating low carb since a while, it took me much longer because I made the muffins from scratch too.

Well now: your kitchen is a lot better laid out than mine but it would take me an hour to accomplish it. The blender method never worked for me either. Alton Brown on an episode of Good Eats poached his eggs in advance and made the hollandaise which he kept in a thermos. Eggs B for me is a marathon of running back and forth and interrupted by cats, guests and family.

I've never even seriously considered making Eggs Benedict at home because it seemed like too much of a hassle, but now I'm inspired. Even if it takes me 20 minutes with a microwave...

There's a screw adjustment to keep the mixer from clanking like it was. Now I have to check the French guy's video!

I find it hilarious that you don't have a microwave but you have a sous-vide machine and bag sealer. Congrats on your asbestos hands!

Nice job, impressive without a microwave.

I make holandaise with a whisk, melted salted butter and lemon juice and one shot of tobasco. No water! Whisk cold and lest rest for 20 min to marry the protiens, fats and acids. Bring to heat at 140 deg and whisk to finish like mayonaise consistency. The heat from the perfect poached eggs will melt the holandaise all over. I do it on induction direct controlled heat. 140 degrees is the magic number after 40 years of refinement and practice. I also prefer crumpets and European bacon. I sauce the toasted crumpet first, and the European bacon is next level for the same price and better quality and flavor. As a twist I'll add some fresh dill to the sauce, use smoked kippered salmon and caviar to top dress for a killer finish! Another version I make is with wole crab and topped with capers.

Iron chef eggs Benedict! Quite a challenge. Did you learn anything that will help you make better eggs Benedict in the future?

I've only made them the slow way. It's a great treat once in a while.