Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen || 13
Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen ||
INGREDIENTS
FOR SCRAMBLED EGG
-Eggs
-Salt
-Black pepper
-Cream
-Butter
PREPARATION
-Break egg add salt and pepper and mix it well.
-Toast The Bread.
PROCESS
-Heat The Pan , Put Butter.
-Add Egg Mixture and cook in low heat.
-put cream and stir well.
FOR EGG BENEDICT
-Egg
-Salt
-Pepper
-Butter
-Vinegar
PROCESS
-Take 2 Egg Yolk , Put Salt And Pepper.
-In A Mixture Slowly Add Butter ( Remember The Butter Should Be At Room Temperature )
-Your Hollandaise Sauce Is Ready.
-In A Pan Put Water And Boil It , Add Vinegar And Stir Well.
-Break The Egg And Put It On Boiling Water As Shown In The Video.
-Your Poached Egg Is Ready.
-Heat The Pan And Toast The Bagel.
-Now Pan Fry The Ham.
-It's Time For Platting , Put Bagel On The Bottom Add Ham , Poached Egg And Top Up With Hollandaise Sauce.
???? ENJOY????
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How to make Hollandaise Sauce | Jamie Oliver
Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Jamie also shares one of his top secret restaurant tips to guarantee a sauce keeps fresh and warm for hours!
For a fantastic Eggs Benedict recipe finished 5 different ways click the link
Links from the video:
Breakfast Tortilla |
Scrambled Egg Omelette |
Barbecoa Picadilly |
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Anthony Bourdain's Fantastic Scrambled Eggs Recipe
New videos every Monday | Wednesday | Friday
RECIPE for 1
1 slice of bacon
3 eggs
1-2 green onions
1 teaspoon butter
1 heaping teaspoon sour cream
salt and pepper to taste
Chop and cook bacon over medium heat. While bacon is cooking mix 3 eggs in a bowl and chop green onions. As bacon finishing up, toss in green onions and butter for about a minute. Reduce temperature to medium low and add egg mixture. Add cream as eggs reach your preferred doneness. Plate and enjoy.
Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
Get the recipe ▶
Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Perfecting a Poached Egg | MasterChef Canada | MasterChef World
Witness the intense culinary showdown as home cooks tackle the challenge of crafting the perfect Eggs Benedict in just 10 minutes. Poaching eggs, mastering hollandaise sauce, and achieving impeccable timing are keys to success. Emotions run high as competitors strive for flawlessness, facing unexpected hurdles, and delivering their creations for judgement. With taste, presentation, and technique under scrutiny, only one can triumph in this high-stakes culinary duel.
#EggsBenedict #MasteringHollandaiseSauce #CulinaryShowdown
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