Egg Benedict with Hollandaise sauce (I.I.Lazerson's recipe)

Egg Benedict with Hollandaise sauce (I.I.Lazerson's recipe)

Category: Dairy and egg dishes

Kitchen: french

Ingredients
Eggs C0	10 pieces.
Bread	400 g
Lightly salted salmon	100 g
Sauce:
Egg yolks	2 pcs.
Dry white wine	1 tbsp. l.
Butter	1 pack (180 g)
1/2 lemon juice
Salt	pinch

Cooking method

• Cook eggs by heating them in water at 65 degrees (you can also at 63) for 1 hour. (I did this in the Steba DD1 multicooker-pressure cooker). I had 10 eggs, so I cooked the sauce for that amount.
• Sauce: 2 yolks with 1 tbsp. l. beat dry white wine and a pinch of salt in a blender glass, melt a pack (180 g) of butter (I did it in a microwave 800 W, 1 min.), pour hot into the yolks and beat. Add 1/2 lemon juice and beat again.
• Put the toast on a plate (I have it made from French bread crumb, fried on a dry grill), an egg (Warm! If it has cooled down, you need to hold it in hot water and only then peel it), a slice of slightly salted salmon and add the sauce.

The dish is designed for

10 pieces.

Time for preparing:

1 hour

Cooking program:

sous-vid

Note

Source: Workshop by Ilya Lazerson September 30, 2017
Photos from the master class


Thanks to all the girls who remembered the details of cooking this dish at the master class:

in a suvid, they are also simply dipped into the water!
Cook for 1 hour at 65 degrees, then the yolk will be creamy!

These are bread waffles. The maestro made them yesterday from toast bread, but I made them from a regular loaf. I warmed up the grill to 5 (I have a grill 4.4), cut the crusts off the bread so that only one crumb remains, put it on the waffle plate, and closed it on the latch so that the bread squeezed. Literally a minute, everything is ready.

Hollandaise Egg Sauce Benedict.
Beat the yolks in a blender glass, add melted butter, dry white wine, lemon juice, salt + sugar to taste.
Proportions: for 1 chicken yolk, about 80-100 g of butter, 1 tsp. wine, 1/4 lemon.

More Hollandaise sauce: beat together the yolks, dry white wine, salt. Then pour in hot oil, then lemon juice.

Hollandaise sauce, this is important!
Add hot to the whipped yolks! butter!

The egg is very easy to clean!)
We and the AI ​​of these eggs killed)))) on microns in St. Petersburg, he specially focused our attention on how to peel eggs Benedict - you hit the table like raw and open it in two halves, it slips out of the shell by itself)

And many thanks to Master I. I. Lazerson for the opportunity to learn "first-hand"!

[gala10]

gala10, Checkmark, what a taste! Many thanks both to you and to all the girls who have been to the MK for sharing :)) I will certainly try to repeat

How delicious it is, Galina!

[Vika]

Vika, Marina, thank you my dear! I am very pleased with your attention to the recipe.

Hooray! These eggs deserve a separate recipe.
Checkmark, thanks for filling out and making a selection with tips

Lyudochka, thanks. Bring your report here, you already did them. And you have your own characteristics there. Maybe someone will come in handy.

I'll do it in the evening

I did it in the Steba DD1 multicooker-pressure cooker

I have a question, but if you cook in Panasonic SR-TMH18 mulvark, then in heating mode, probably? Nobody tried it?

[Inna]

Inna, what is the temperature in the "Heating" mode? Judging by other multicooker, 70 degrees, probably. I would try, slightly reducing the time. For example, 50 minutes.

Thank you.I'll try to cook with the lid open. Then I will report back.

[Inna]

Inna, good luck! Try it, it's delicious!

Checkmark, well done, that made out the recipe! It's so yummy and completely clean!
I brought my report here)

Svetul, thanks for the report. I am very glad that it was delicious for you!

Virgin, tell me pliz, I read about the creamy yolk, but what about the protein? In what form is it? Liquid?

[Veta]

Veta, the protein turns out to be creamy, but thinner than the yolk.

[Inna]

Checkmark, thanks for the recipe! I read it, and I am already nostalgic!

I have a question, but if you cook in Panasonic SR-TMH18 mulvar, then in heating mode, probably? Nobody tried it?

Inna, Lazerson was asked this question. He replied that, in principle, it is possible, but you need to adjust the time to suit your conditions. To do this, you need to put several eggs for cooking, and pulling out one egg at regular intervals, choose the result that you like best. So cook in the future.

[Galina]

Galina, it's great that I made a recipe! Now you won't get lost! Thank you! I already cooked once (also at Shteba), I still need to repeat

Checkmark, thanks. I will come, I will definitely try to do it.

[Elena]

Elena, Yulia, Tatyana, thank you, dear ones, for such a pleasant assessment! I tried to.

After the master class, I already made eggs Benedict twice, in an adult way, using the sous vide gadget, which I bought from Stebowicz immediately after the master class. This device is doubly dear to me: after all, it was used by LAZERSON ITSELF! The other day I watched on TV a program on Food TV, this series is called Lunch of celibacy. So Lazerson cooked eggs Benedict there too, but not sous-vide. He simply heated the water, salted it very strongly, carefully broke the eggs into this saucepan and kept them in non-boiling water for a while, checking with his finger and the back of a fork whether the eggs had reached the desired consistency. Then I caught them, as it should be, lowered them into cold water and that's it. So you can cook without gadgets at all. And he also added dill to the hollandaise sauce.

I can't pass by the recipe of LAZERSON himself !!! My son and I adore him and watch the food channel all day long, and then we cook plasticine soup. Thanks for the recipe, Egg Benedict somehow passed me by. Now will not work

He simply heated the water, salted it very strongly, carefully broke the eggs into this pan and kept them in non-boiling water for a while.

Something I did not understand, girls, Galina seems to have written whole eggs to boil! And then he broke them ...

[anavi]

anavi, yes at Gali we cook according to the suvid system, but whoever has neither suvid nor shteby, you can also cook in the usual way)

So we cook in the usual way, too, without breaking ...

Yes, here the method is completely different.

with the help of the sous-vide gadget, which I bought from Shtebovich right after the master class. This device is doubly dear to me: after all, it was used by LAZERSON ITSELF!

Ol, well yours, cool! And I think who suvid himself snatched from the master class of the class

This is how my egg turned out

I made a simple toast, in a toaster, not wah, But the fish is salted with my own hands I'm with dill. By the way, we also did it more than once. Nraizza

Ol, Lazerson's sous-vid you now have to see everything s-see not by memory. And tell us.
We figured out the methods of cooking poached eggs. It's easier for me to set the temperature and time and not jump around them with tambourines. Or maybe someone doesn’t leave the stove even in a thrill.
Lyudochka, thanks for the report! I like this kind of food too.

Here We have repeated again

[Rarerka]

Rarerka, cool !!!
distribution is direct)))

distribution is direct

She and Toka were dragged to the dinner table

Lyudochka, you have deliciousness again! Here is the benefit we visited the MK.

Yeah, girls !!!! Tell me, are such events very inspiring ?!
Direct inspiration! The most important thing is that you see with your own eyes and know exactly what will happen! Sometimes you look at a recipe and think, well, I’m unlikely to be able to repeat this.

Galina, I boiled eggs yesterday, but I overcooked a little, today I will try again.

2 yolks together with 1 tbsp. l. dry white wine and a pinch of salt, beat in a glass of blender

The question is, what is the sauce made from raw yolks? And then I did it from the cooked ones.
But my head taster said, "Like it! And make it for breakfast!" - This is not just praise, this is direct, direct praise. Today I will correct mistakes.
Thanks for the recipe

What is the sauce made from raw yolks?

I made the sauce in a tall glass from a blender. In general, you need to take tall and narrow dishes. When hot butter is added to the whipped raw yolks, they become creamy, just like the poached eggs themselves.

digested a little, today I will try again

Well, that's right, by a scientific poke. And then you will already know exactly how to cook them in your slow cooker. Good luck!

Everyone who tries these Benedict eggs really likes them. In the program that I watched, Lazerson cut out circles from toast bread, simply fried them in a frying pan, then trimmed the eggs themselves to the size of a loaf of bread, and put a double portion of the fish in general: first immediately on a toast, and then on an egg. For the first time I decided to do everything as in a master class, and put the bread in a waffle iron. The result with my waffle iron did not please me, it turned out to be some kind of plywood made of bread. It seemed to me that it was better to just have a toast for this dish, which I did later. We cook sous vide eggs for an hour. Do not forget to then lower them in cold water. But when Lazerson simply poured these eggs into very salty water, he, of course, did not boil them for long. But I have a sous-vid!

Ol, so we liked crunching toast Yes, even when your own growl, but you put it from the heart, yes ...

And I have Steba's grill. The same exactly as it was on the MK. And the toast is perfect. Like the Master. In the box.

[gala10]

gala10, Galina, really like this recipe .. made .. delicious

[kristina1]

kristina1, Thank you. Cook for health. Make yourself and your family happy.

We had these eggs for breakfast today
But I made the sauce with vegetable oil, that is, the mayonnaise turned out. Did half the portion.
I just poured and poured everything into a jar of a multi-shredder (KM Kenwood), chopped the dill there and pressed the "pulse" for 7 seconds. Everything!
Delicious! I can't say which one I like best - with vegetable oil or butter. It's just different.
So I will use both options depending on my mood.
Checkmark, thanks for the recipe!
I have it somewhere on a piece of paper, but I never look for this piece of paper, I immediately look here

Olga, thanks for the tip! Still fotu ...

Gyyyy! "Fota" was eaten for breakfast!
But the sauce still remains, so either tomorrow I'll make these eggs again and take a picture, or I can just take a picture of the sauce in a jar, - a typical mayonnaise with a green speck

Ol, is it tasty ?!
Gal, it’s good that I posted the recipe, it’s written down, but what a loss, and we have a recipe at hand!
By the way, yesterday I made a duck in soy syrup with microns in St. Petersburg and took pictures with a specialist. It is necessary to lay out the recipe too, otherwise it is very tasty, but we can forget, but someone just passed the recipe

[IRISHKA]

IRISHKA, be sure to upload it! Everything is forgotten, everything is lost. With a ready-made recipe, it's much safer.

Today I fried bread from this recipe. Mine liked it. And on top of it is pate, cheese, tomato, sausage. Who loves what
It's good that the recipe has survived. I saw with one eye how to fry.

Zhenya, I am very glad that the recipe is used at least partially. Thank you!

[Rick]

Rick, Zhenya, thank you for reminding me!
gala10, Galyus, went to the beginning-re-read-soooo nice to remember !!!
Eeh, what were the times for xn !!!! Let's face it, cool!

Eeh, what were the times for xn !!!! Let's face it, cool!

Irishka, hello! Haven't met you here for a long time. Thanks for stopping by.

Yes, Galechka, I'm not so often here now, but I remember old friends)))))

[Irina F]

duck in soy syrup

Irina F, Ira, I looked for a recipe, but ... You didn't post it?
They served me homemade duck. Now I am racking my brains how to make it more interesting.