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
Jonathan Donovan: He could have said hundrets instead of saying dozens 6 times
Killi's Zombies: And then you put the hollandaise in the oven for 4 weeks on 50 degrees
Jason W: "acidic base"
Unknown Blogger: Wait, I can just use the plastic wrap technique, right?
Sudeep Majumdar: Hey chef.... Where is the back bacon?? Or is it not mandatory to have it??
linton shreeve: But thanks for the info.. Time to look for Gordon
linton shreeve: I do t feel hungry anymore... Where is that bit of satisfaction Watching this???
linton shreeve: Why don't s it take so loooooooooooooooooooooooooooooooooooooooooooooooooong
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..
Sister Fister: wheres the lamb sauce
KIJIJI ALLIN: I will fight so hard to make sure that cookery doesn't become this.
Video on this topic
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