These guys may figure out what they're doing in the kitchen eventually
What Kind Kitchen Nightmare Chef Are You? – How Newdie Mag thinks you’ll fail in the kitchen
Ever wonder how you’d spectacularly fail in the kitchen? Take this tongue-in-cheek quiz to discover your inner food flop artist!
Now that you know you’re a failure in the kitchen, let Newdie Mag help you out with this eggs benedict recipe and comedy cooking show episode to go with it below.
Eggs Benedict Recipe
Eggs Benedict (2 servings)
Ingredients:
2 English muffins
4 slices of Canadian bacon
4 eggs
One lemon
Hollandaise sauce (recipe follows)
Parsley or chives for garnish (optional)
Directions:
Begin with all ingredients at room temperature.
Make Hollandaise sauce first, using recipe below.
Then split English muffins using a fork and lay 2 halves on each serving plate. Cover each muffin half with a slice of Canadian bacon.
Then, make poached eggs as follows:
Crack an egg into a fine weave strainer positioned over a small cup or bowl. This will remove excess liquid. Then squeeze a few drops of lemon juice onto the egg. This will “shock” the egg and allow it to maintain its shape better in the poaching liquid. After a moment or two, transfer the egg into a tea cup. Repeat for each egg.
Meanwhile, bring a small skillet filled to a depth of no more than one inch of water to a simmer. Do not allow to boil. You should see only a few bubbles (at most) at the edge of the pan.
Once water is simmering, gently tilt the tea cup just over the water and allow the egg to slide in. Repeat with each egg. Each egg should remain in the pan for no more than 3 to 3½ minutes. Gently remove with a slotted spoon and place each egg onto top of the muffins with bacon. Pour Hollandaise sauce over each egg and garnish with parsley or chives, if desired.
Hollandaise Sauce
Ingredients:
2 egg yolks
½ TB lemon juice
¼ cup butter (melted, but room temperature)
Salt (pinch)
Red pepper (pinch), if desired.
Directions:
Whisk eggs yolks and lemon juice together in a medium sized glass bowl. Whisk until mixture is frothy and has roughly doubled in volume. Place bowl over a small sauce pan of simmering water. Continue to stir while adding the melted butter in a steady stream until the mixture has again roughly doubled in volume. Add salt and red pepper, if desired. Cover and keep in a warm area.
