Skip the lines and make the perfect brunch at home with our Eggs Benedict.
Get the recipe for Foolproof Hollandaise:
Buy our winning large saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
25 Comments
Leave a Reply
You must be logged in to post a comment.
What a load of crap. Camera tricks and editing covered up your screwups. I have been a fan for so long and now this.
No… Your butter/egg emulsion breaks only when the butter temperature is too high. If you turn the damn heat down, about 210 degrees, the butter won't/can't break.
From the bottom of my frustrated hollandaise making heart : Thank you , The holding pan is pure genius, too ✌
Need to use a double mesh strainer or the white will fall through. Great trick on the hollandaise sauce looks amazing.
I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.
Good point. Water is a valuable ingredient. In vinaigrette, in carbonarra sauce, etc…
If you take a water white – vinegar bath in at 1 to 1 ratio and in a genital manor drop in as many eggs that fit in the bath that you want. Let them sit at least 10 minutes. Then with a slotted spoon transfer them to simmering water in a pan and cook to desired time. Since you aren't cooking them in the vinegar they don't pick up the flavor and the eggs have the perfect shape and no egg white loss at all. Using your hollandaise sauce I get the best results than I have ever had.
can't you just buy hollandaise in an envelope pouch ?
OMG! Noobs.
OH MY GOD IF I KNEW IT EARLIER.. THIS IS MUCH EASY QUICK N 😋
I’m surprised you didn’t put the colander directly in the water, no need to put them in a pouring jug separately. I’ve seen a recipe that does that and it’s easier. The eggs just cook in place and are easy to remove. The hollandaise can be done much easier by using Kenji’s method of using a stick blender to make hollandaise (or even mayo) in one minute. No need to setup a double boiler or get the whisk out.
So, I just made this and followed step by step and during the Hallindaise sauce I found it went nearly soupy with just a Tbsp of boiling water. It eventually became somewhat creamy but I wouldn't use more than that. I used my toaster for the English muffins but finished with the ham in the oven on broil (Hi) 90-seconds. eggs finished perfectly and with serving plates warmed up I went directly to serving everything. A little salt and pepper in the end and I received many compliments.
It worked I love it thank you so much. I tried making hollandaise sauce 40 years ago and it was always stressful and unpredictable. Then I found aunt Penny’s hollandaise sauce but you can’t purchase it anymore now I can make my own and it’s the best thank you
😋😎
ATK,HELLO, OH HOW DO I LOVE EGGS BENEDICT , BUT NEVER MADE THAT SAUCE,,SO NOW ILL HAVE THEM AT HOME. ! THANKS,,,,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
I tried this receipt. The Hollandaise was a disappointment. It turned out far too thin to be considered a proper Hollandaise.
Just do it with an immersion blender in a container with a bottom not much bigger than the blender end itself. No muss, no fuss, and it's done in seconds when the butter you pour in is hot enough. Brouhaha over. Re: the eggs themselves. Roll the eggs in simmering water for 15 to 20 seconds and remove them. Then crack open the eggs at the surface of the water and let them drop. The egg and white stay together beautifully. I do it in a nonstick pan just to be sure and have never done it in a pan that isn't non stick. Learned both of these these tricks on YouTube and now eat eggs benedict regularly.
Hollandaise on Pomme Frites ?
Guess we won't be worrying about our weight?
Made this sauce 3 times. First time, forgot to separate the yolks. Didn't come out right. Second time came out perfect. Third time, a mess again. I used very softened butter and think that may have been the problem. It didn't thicken and was not smooth.
Why is her collar up?
My first eggs Benedict was on my honeymoon 45 years ago. I loved it then and I still do. Btw, I’m still married to the same woman.
Hollandaise worked out perfectly, by the way my recorded is 8 eggs at once in a swirling pot of water. 👌🏻
So many amazing tips here, thank you
E-MULL-TION!
Nah your way is way slow and so wrong… 7 to 10 mins to make what a joke… I make perfect hollandaise sauce in less then 2 mins