Never, never waste.....but know that it was appreciated w the touch of Chipotle. Thanks, really.

@bahhumbug9824

Жыл бұрын

Exactly. I was horrified when he dumped all those egg whites.

That looks delicious! I will try this

When whipping the yolks, look for a change in “glossiness”. The yolks will first become a litter lighter in color, then look for the gloss. Also look at the highest point on the bowl where the yolk touches. If the yolk begins to look cooked, you’ve gone too far. Sometimes you can save it with a little shaved ice

Yummmm! Esp helpful seeing the whole process. Love e b The chipotle pepper is a nice touch and I learned how to paste TY

wonderful

Good job

Very nice and clearly a competent chef. Love the pepper twist. Wouldn't the egg be cold at that point though?

@hellmonkey00

6 жыл бұрын

Neil Rose he is not going restaurant speed.

@seikibrian8641

5 жыл бұрын

As Dudley McDude said, he's going a little slower and probably not in the usual order for the sake of instruction; but multiple poached eggs are often prepared in advance and stored in a cold water bath, and then all of them are placed in hot water briefly at the time of service. The same could be done if there was a short, unplanned delay in getting everything plated after the poached egg was ready.

You don't need to throw away the egg whites. Refrigerate or freeze them for future use. Otherwise, it is a waste.

@donscott6431

Жыл бұрын

Egg white omelettes

Our team is coming over. We are 55 guys. We would ALL like this egg. Will you have 54 or so more chefs?

A camera shot of the poaching egg would have been nice.

IDK 8oz of butter for one sandwich? That is nuts

Now I know how they keep the water out, by having the paper towels nearby. Cool.

@donscott6431

Жыл бұрын

A slotted spoon is easier

Wish they would have shown the inside of the pot when he put the egg in to poach. I recently made a sabayon and turned it over to my 22 year old son to stir ... he learned about stirring completely because it burned a little in one spot! Haha he also observed how to recover what could be spared in that situation as I went into immediate action! Cooking is always a learning process. This guy has a voice like Frank Sinatra. I enjoyed listening to him! I wonder what he sounds like when he sings?!

@donscott6431

Жыл бұрын

Stirring and cooking without burning TASK: Panelle (or panece). Great endeavor that will certainly teach…..

nice egg mcmuffin -.-

So we don't wash the egg after removing it from the vinegar? Just putting it one side on a paper towel?

@BradyFF2

5 ай бұрын

You don’t wash the eggs

Good video, but I think I would prefer to leave out the chipolte, and have black pepper on top.

He said "I'm going to take two poached eggs" then he takes two raw eggs. Beautifully clean kitchen. By the time the sauce is ready the egg will be cold. Looks delicious though.

@bahhumbug9824

Жыл бұрын

LOL I noticed that too. Then he proceeds to poach just one egg.

Surprised by the weird lemon nets. Not really practical around the kitchen and lemon seeds seem like a problem a LeCordon Bleu chef could outsmart without gimmicky tool. Just thinking out loud. Sorry

Most of the comments here just prove how pompous many “chefs” and wannabes are. Lol. Geez. Listen, folks: he’s got the job. You don’t. Get over it.

If you tried to do this dish in that order in a professional restaurant you would be yelled at for serving cold eggs. Maybe the cold eggs are the twist I don't get it.

Nn nn nnnnnnnnnnnnnnnnnnnnnnnnnnnnnytlll

Sorry dude but I think your bread that you toasted for 20 minutes on a pan hot enough to make bacon sizzle is burnt

I'm shocked, Cordon Bleu should know better...That was not classic eggs benedict. The "original" or classic if you prefer, was topped with a slice of truffle.That is why few places ever actually serve the classic because the cost for most people would be prohibitive. What was presented here was not the classic but one of the commonly served substitutes.

@louisc.gasper7588

6 жыл бұрын

Could you please provide a reference for your claim that a slice of truffle is "classic" or "original." I never heard that and can find no reference to support it.

@fordhouse8b

5 жыл бұрын

Never heard of that, but even if true, "original" is not synonymous with classic. The mustang is a classic car, but it was not the original car. Hamlet is a classic literary tragedy, but by no means was it then first tragedy.

@seikibrian8641

5 жыл бұрын

Karl Humphreys "I'm shocked, Cordon Bleu should know better...That was not classic eggs benedict." Maybe English isn't your first language; but the title doesn't claim that this was "classic" eggs Benedict." It very clearly says "Eggs Benedict with a Twist."

He said “ take 2 poached eggs and crack them...”. Those looked RAW to me ; poached means egg whites are cooked; not raw

@My3LittleBirds

5 жыл бұрын

John Ohara Poached eggs also don’t have a shell, clearly his mis-spoke. 🙄

For real thought he didn’t know how to crack an egg at the beginning

Take those fucking peppers out of that sauce. You ruined it.

Ugghh horrible instructor!

This guy has no clue. Way to much time on the heat. Chipotle is a pretty lame twist. Change the protein and starch, Gravlax benedict on waffled latke. That's a twist.

All that work & bullshit for what... to make a plate look decorated with some crumbs of what??? GIVE ME SOMETHING TO FUCKING EAT!!!!!!!!!!! not look at!

weak,didnt remove the white tail from egg yolk.he wouldve been fired,plus he handle the egg like a novice. and i couldnt watch no more.ive worked w/ alot of ppl. from schools.and then dont know how to work in a real restaurant,or on the line.