Heston Blumenthal's Eggs Benedict | Waitrose

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

Comments

Robert Kane: This cunt always with the cooked butter

George Salisbury: Now that's great and all, but can you do the Eggs Woodhouse from Archer!

waterhead001: I like the idea of putting a plate on the bottom of the pot.

aakkoin: gotta say that's picture perfect, but not really really sure why all the chefs like raw egg :D
must be the ingredients

deni sherlock: Love this channel

Bigfoot doesn't believe in you either: Fuck me. Over complicate it why don't you.

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..
"Beurre noisette"

Sister Fister: 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.

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