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
Akhyansu Pattnaik: Decadent dining
Amy Mcphee: Soo wanky
C. Karalee: I could see that egg on top of a very soft, absorbent type bread.
Carlo Atienza: Funny he should say that it’s a beautiful dish if you get the egg right, because he didn’t get the egg right. He popped the yoke at the bottom.
Simon Nicol: How did he melt the butter? In the bain marie? The microwave? Don't you just love it when they cut utterly essential bits out.
Samuel O'Brien: did he get back from vacation and instantly made a cooking video? he looks burnt af
Lol Wut: I have alwAys used vinegar shallots and peppercorns in my hollandaise per the recipe in my cia textbook but literally nobody can believe that I am not making bearnaise
Jonathan Donovan: He could have said hundrets instead of saying dozens 6 times
Killian Barrans: 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
Switch Kick: 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
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