Eggs Benedict Recipe





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Published on Aug 21, 2014

In this video chef Devaux shows how to make eggs benedict 2 very different ways, first he shows the basics of making eggs benedict; a simple wine reduction and clarified butter. Then moves on to show the traditional way to make eggs benedict with standard cooking equipment which you can find in any kitchen and finishes by showing a professional way to make eggs benedict using slightly more exotic cooking equipment like a sous-vide machine and a culinary iSi siphon.

* Wine reduction:
- 100g spring onion or shallots
- 200ml white wine
- 80ml vinegar

* Classic eggs benedict:
- 3 egg yolks
- 130g clarified butter
- 1 ½ tbs wine reduction
- 1 tbs water
- Salt and lemon juice
- Assembly: English muffin, smoked salmon, poached egg, cayenne pepper and chopped chives

*Professional eggs benedict:
- 5 egg yolks
- 240g clarified butter
- 4 tbs wine reduction
- 4 tbs water
- Salt and lemon
- Assembly: English muffin, seared smoked ham, sous-vide egg, cayenne pepper and chopped chives.

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Filmed on a Canon 5Dm3 , and edited on Adobe Premier.
Canon 5DM3: http://go.magik.ly/r/makesushi/9518/
Adobe Premier: http://go.magik.ly/r/makesushi/945e/

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Produced by http://makesushi.org Chef: Davy Devaux

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Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)"


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