Heston Blumenthal shows you how to poach the perfect egg and whisk up hollandaise sauce for a classic eggs Benedict. See the full recipe | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/heston-s-perfecteggsbenedict.html Twitter | http://www.twitter.com/waitrose Facebook | http://www.facebook.com/waitrose Pinterest | http://www.pinterest.com/waitrose More great recipes, ideas and groceries | http://www.waitrose.com
VeNuS2910: he can cook, but i have to say Chef Ramsey presents it beautifully and i don't know why his food always look beautiful and tasty even on cam.
maxcohen13: No. No. No. No. No.
Dinopolese Sharkosaur: Dexter's all grown up. But where's Dee Dee?
Juni: I'm sensing a pattern as I'm going through a series of his videos..
BLUCIAN OCE: wheres the lamb sauce
KIJIJI ALLIN: I will fight so hard to make sure that cookery doesn't become this.
somenglishguy: I've never added vinegar when I poach eggs. I'm glad Heston agrees!
Brendan Blaylock: I especially like the bacon on the side idea. How many times have you tried to cut the classic Benedict--and ended up shredding it into a mess? What's more, it looks excellent. No need for potatoes; it's rich enough, for sure.
Cooking Mania: This recipe is amazing if you like this recipe I sure you will love my recipes on my channel.
David Williamson: Cheat I cry! That first egg is broken underneath when he puts it on the muffin. I can Defo make this better than Hesto.
Schmidr32: Heston, you actually missed out explaining the fact that the Egg is "Coddled" at 74-82 degrees Celsius, c'mon mate, thought ya trynna helps us all here haha
Luke Beacon: hollandaise with beurre noisette.... interesting.. I feel like it would be an over powering flavour but I am keen to try
MultiRoydon: That shot of the yolk oozing out is food porn at its finest.
Niko S: Start doing this on the morning and you'll finish it just before you should start making the dinner.
Dale Unser: What is the name of the song at the he video?
SmithsonianSamurai: So how come everyone says to create a little whirlpool in the pan before putting in the eggs to poach?
SmithsonianSamurai: FFS I swear Heston uses beurre noisette in every single recipe. Just use some damn regular butter once in a while.
Navid Ali: H
Gina Cable: no flour or anything in the sauce? how did it get thick? i must keep closing my eyes at the wrong time or something!
Henry! Games and movies!: To make eggs benedict, you need a very special thing
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