Eggs Benedict With Crispy Parma Ham | Gordon RamsayFeb 20, 2020
the secret behind a great egg
benedictis in the hollandaise sauce so fire up the skillet because i'm going to cook the hollandaise sauce over low heat with a glass bowl of butter to melt three egg yolks separated from the white tarragon vinegar, put it in the
eggsyou cant get tarragon vinegar any white wine vinegar will do as long as you have that acidity there get a bike for hollandaise put your bowl over the rolling water and just start whisking if the
eggscome in direct contact with the gas the hollandaise sauce will turn into scrambled egg once you get that nice creamy texture a nice thick savion start adding your butter slowly and slowly a couple tablespoons of butter and give it a really nice mix. butter makes it break up it's more butter using a big balloon whisk like this makes it easier to incorporate air and helps keep the mixture from separating all the butter and the best way to keep the hollandaise nice and warm is to just let it sit over that nice warm bath and it just keeps a really nice room temp a good pinch of salt fresh pepper and then put in lemon juice which really makes it vibrant exciting you want it like some kind of thick custard I just want it to coat the back of the spoon to make it as if you are giving a nice shiny texture to your beautiful poached egg.
I'm going to use the most amazing Parma ham. Put your pan very hot in the pan. It's like fancy bacon rashes. Paulo ham fried, nice and crunchy. That is incredible. in the Parma ham that was left there and instead of toasting my buns, I want to put the buns in the pan. I'm soaking up all that wonderful flavor from that
crispyParma ham. Make sure your buns are well toasted. This will prevent them from doing so. soaked late is so nice and
crispythe water boils so the eggs are well seasoned is really important and it's a little bit of vinegar in the water that helps set the egg white by the time you crack it as the water sets heat up in the pan no time to get organized put a nice slice of ham on the base now the waters come up to the ball put it down then spin the water like a little worldport then take a little cup so it just drops the cup in a local hand for the egg gets caught in the turbulence of the water the secret is not to ball the water quickly because the force of the ball can literally explode your egg when they start moving towards the top of the water that is an indication After they are cooked, remove any bits of egg white that are left over and then place them on a piece of tissue paper which simply drains the excess water and prevents your muffin from getting soggy. lift Put them on your crispy Parma ham beautiful now take a nice dollop of your hollandaise sauce try and do it all at once sizzling over the whole egg.
When I tell Jack Holli, Megan, and Matilda that we're cooking Eggs Benedict for breakfast. stairs and let's be honest who wouldn't run to sit in front of those a special occasion breakfast that would make anyone feel spoiled eggs
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