Benedict Eggs - 3 cooking recipes, classic recipe

Benedict's eggs are much more than just eggs. This amazingly delicious restaurant dish can be a full breakfast or afternoon snack. In addition, it is not at all difficult to make it at home, and a detailed instruction for preparing each of its components will help to cope with it without problems.

The difference in cooking eggs Benedict and poached

Many consumers, unaware of the intricacies of cooking French cuisine, first ask this question after watching the movie "Runaway Bride" with Julia Roberts and Richard Gere in the lead roles. The time has come not only to understand what the difference between Benedict and poached eggs is, but also to learn how to cook them.

Let's start with a poached egg. This is a traditional dish of French cuisine, for which a chicken egg is boiled "in a pouch" without shell. Why boil an egg without shell, because it will be much easier to do in it? Such a question can torment an inexperienced gourmet right up to the moment when a tender ball of egg white bursting in his mouth envelops a warm yolk.

And then the answer to the question becomes obvious: why? To get true gastronomic pleasure from eating. Moreover, with proper dexterity, boiling an egg in a bag without a shell is not so difficult.

Benedict Eggs is a sandwich made entirely of French ingredients (toast, bacon, poached eggs and Dutch sauce), but invented in America. According to one version, the author of this dish was broker Lemuel Benedict, according to another, this sandwich was prepared for him and his wife by the chef of Delmonico’s restaurant.

How to cook an egg in a bag without shell

Classic way

This is the oldest and most difficult way, but it takes a little skill to master it. In addition, there is another drawback - it is unlikely that you can cook more than one egg at a time.

For cooking, in addition to eggs, you will need to prepare:

• a pan with a volume of more than 2 liters;
• slotted spoon;
• 2 liters of drinking water;
• 30 g of salt;
• 30 ml of vinegar.

Cooking Method:

1. Pour water into the pan, add salt, vinegar and bring this mixture to a boil. After that, slightly reduce the fire. Adding salt to water will increase its density, and vinegar will increase the rate of protein coagulation. This will help the egg not to spread over the water, but to take the shape that is as similar as a ball.
2. Drive the raw egg into the cup first, and then, spinning the water so that a funnel forms in the center, carefully pour the egg into the recess, tipping the cup as low as possible.
3. After three minutes, carefully catch the finished egg from the water with a slotted spoon.

Cooking with cling film

This is an easier way to prepare the main ingredient for a Benedict egg dish, in addition, in this way you can cook several eggs at the same time.

The necessary equipment and additional ingredients will be as follows:

• a pan filled with boiling water;
• square pieces of cling film;
• a small bowl;
• some vegetable oil;
• skimmer.

How to weld:

1. Grease a square piece of food film of the required size with vegetable oil and put on top of the bowl.
2. Drive a raw egg onto a film, which it will then drown in it. The ends of the film to collect together, twist and tie to a knot.
3. Dip the egg in the film into boiling water over medium heat and cook for 3-4 minutes, depending on the size of the egg. Then it remains only to remove the egg from the water with a slotted spoon and carefully remove the film.

Cooking method in a multicooker

To cook eggs without shells, you can use the capabilities of modern technology, for example, multicookers.

In this case, in addition to the gadget, you will also need:

• 500 ml of boiling water;
• silicone molds for cupcakes or muffins;
• pieces of food foil;
• steaming grate;
• some vegetable oil.

Working process:

1. Grease silicone molds with vegetable oil and drive one egg into each, without damaging the integrity of the yolk. Cover the molds with foil on top so that condensation does not drip onto the eggs.
2. Pour boiling water into the multicooker, install the lattice of a double boiler, put egg molds on it and cook for 3-4 minutes in the “Steam cooking” mode. Carefully remove the finished eggs from the molds.

Holland Egg Sauce Benedict

The second ingredient as important as the eggs in the bag is the Dutch sauce.

It will require:

• 3 egg yolks;
• 15 ml of wine or balsamic vinegar;
• 200 ml liquid ghee:
• 20-25 ml of lemon juice;
• salt and pepper to taste.

Cooking Algorithm:

1. In a heat-resistant bowl, send the yolks along with vinegar, put the container with these products in a water bath and quickly whip everything with a hand whisk until golden airy foam, which will stretch in ribbons after the whisk.
2. Continuing to whip the mass, gradually introduce the melted butter, achieving the consistency of mayonnaise. Add lemon juice, salt and pepper. If the sauce is too thick, it can be slightly diluted with warm boiled water.

Eggs Benedict - a classic recipe

There are several ways to cook Benedict eggs.

So, for a classic recipe you will need:

• 1 bread roll or 2 toasts;
• 2 slices of bacon;
• 4 chicken eggs;
• Dutch sauce, cayenne pepper and herbs to taste.

Cooking sequence:

1. Boil eggs in an empty shell in any available way.
2. Fry the bacon in a hot pan until crisp.
3. Cut the bun in half lengthwise and fry in the same pan where the bacon was fried.
4. Grease each slice of toasted bread with sauce, put a slice of bacon, two eggs on bacon, pour generously on top with hollandaise sauce.
5. Before serving, sprinkle the sandwich with greens and cayenne pepper.

If there is no bacon in the refrigerator or there is a desire to slightly reduce the calorie content of the finished dish, the bacon can be replaced with ham, it will also turn out delicious.

With salmon

To cook benedict eggs with smoked salmon per serving, you will need the following products:

• 2 chicken eggs;
• 1 slice of bread;
• 30 g spinach;
• 1 clove of garlic;
• 50 g smoked salmon;
• 15 ml of olive oil;
• salt, pepper and hollandaise sauce to taste.

Recipe step by step:

1. Grill in a frying pan or plain to brown a slice of bread on both sides.
2. Chopped garlic with spinach leaves in olive oil in a hot frying pan for 30 seconds. Boil eggs without shells.
3. Put spinach on a slice of toasted bread, on it - thin slices of smoked salmon, eggs and pour everything with sauce. Salt, pepper to taste.