Eggs Benedict

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I don't know what Henry means by EXTREMELY difficult. I made the Hollandaise sauce first attempt (and I'm not a professional by any means. I didn't use a thermometer and it didn't take 20 minutes. I just slowly brought it up to heat until it thickened. I ended up throwing the sauce out however because the lemon was overpowering. I agree with Paula. I will make the recipe again, but cut way back on the lemon juice. FYI - I only used 2 TBP of the 3-4 suggested.

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This was the best hollandaise sauce. For breakfast this morning my husband thought we should try Alton Brown's Hollandaise Sauce that he did on one of his episodes. Looked it up and wow....How easy is was to make as long as you follow his instructions. Turned out to be the best hollandaise sauce I've had. Didn't try his english muffins. Our Eggs Benedict was wonderful. Will do this the next time we have company. Thank you Alton Brown

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I was always intimidated by the stove top method but it was crazy easy and we didn't use any thermometers at all just did it all by sight and feel. The one complaint is that there is way too much lemon juice. We surfed around for other hollandaise and they all used teaspoons not tablespoons worth we're making it again today and trying teaspoons instead.

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HEY HENRY...DIid YOU try the recipe? You never said you tried it! It sounds to me like you feel your opinion as a self appointed critic and expert somehow matters to someone, Try the recipe (I did and had no problems with the sauce. It really isn't that difficult. The English Muffins were outstanding.

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First: nobody who has reviewed before me has tried the entire recipe. Why give 5 stars in such a case, folks? People are depending on your reviews!

I am a real big fan of AB. I mean "he is the guy who got me into cooking" fan. But I was really, really disappointed with this recipe. I don't understand how that hollandaise recipe/method made it onto the show past the test kitchens.

Point blank: unless you have an IR thermometer, this method is EXTREMELY difficult to perform...much more so than the traditional double boiler method.

The problem is that 3 egg yolks, 1 tbsp of water and some salt doesn't provide enough volume for standard instaread thermometers to measure. Either you need to tip the saucier in order to create a pool of the fluid, or you risk touching the probe to the pan's bottom.

This wouldn't be a problem, except that you spend around 20 minutes trying to control temperature as you move on and off the burner constantly- whisking, holding the instaread and trying to keep the pan tilted correctly. If you fail to manage temperature exactly during ANY of the "on" periods, your recipe is ruined. Isn't this the reason the double boiler method was invented in the first place?

Like I said, AB is a bit of a hero to me, but here he strayed of course. The rest of the recipe is fine, but I think he let the science part get in the way of convenience on this one. :(

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I made the English muffins exactly as described except for the fact that I used corn meal instead of oats. Not too hard to make and the taste was incredible, far better than the store-bought varieties. Very light and fluffy with plenty of "nooks and crannies", much more than other English muffin recipes I've tried. I used Dole pineapple cans as the bottoms were easy to cut. I first experimented with a water chestnut can but the irregular bottom made it impossible to cut cleanly.

Pictures:
http://twitpic.com/20kc37
http://twitpic.com/20k9e6

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I love the idea of using the ramekin cups to contain the eggs! I had my own eggs benedict recipe, but using the cups and keeping the water at about 205 degrees cooked my eggs perfectly. I like a runny yolk, so instead of cooking for 5 minutes, I cooked them a little over 3 minutes. Yum!

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Since my wife is not a fan of Water Chestnuts I wonder if a Tuna can might work. I was also wondering how the muffin would work with whole wheat flour.

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I love making eggs benedict and have been making it for years for special occasion brunches! When I would make it for a big group I would be stuck in the kitchen poaching eggs! I never thought of the "store in fridge" technique! I am so excited to make this again for a group and can't wait to actually sit down and enjoy it with them!!! I make my hollandaise in the blender though.......much faster and easier!

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my husband and i both found this whole process interesting. we are going to start wth the muffins and work our way up to the hollindase sauce. but where or where do you score 2" deep muffin rings. i could find only from 1" to 7/8" deep. we found the can of geisha water chestnuts to fit the bill but i wrecked the first can trying to cut out the bottom. top came off easily of course but the bottom is a quandry. guess we will be eating lots of waterchestnuts here for the next week or two until we have 6 cans. really enjoy your shows. you are our fav!