Eggs Benedict
From The Recipe with Kenji and Deb by Deb Perelman & J. Kenji López-Alt
May 12, 2025 · 34 min · Episode 26
About this episode
The episode discusses how to perfect making Eggs Benedict at home, highlighting key techniques and recipes.
Eggs Benedict should really be called Eggs Benedict Arnold, because it will betray any shortcomings you have as a home cook. You should give it a go anyway. (Kenji: “You CAN and SHOULD make Eggs Benedict at home.”) Why? It’s a dish that all but the best restaurants get right, and you have all but three and a half minutes to shovel it in your mouth before the window closes for the perfect bite. So you may as well perfect it at home. What does perfect look like? Each element is prepared to its ideal temperature at the exact same time. Yolks “a river of liquid gold” while whites are perfectly set (and shaped like a “chaos mop” if you’re like Deb). English muffins are fork split, not sliced. Hollandaise sauce is an emulsion, which means you are trying to mix two ingredients that don’t want to be mixed, so yeah, you are literally fighting nature. Who will break first, you or the sauce? A delicious showdown for the ages. Recipes Mentioned: Foolproof Eggs Benedict ( Serious Eats ) Easy Poached Eggs ( Serious Eats ) How to Make Eggs Benedict the Classic Way ( Kenji’s Cooking Show ) How to Make Eggs Benedict for a Crowd ( Kenji’s Cooking Show ) How to Poach an Egg, Smitten Kitchen-Style (…
People in this episode
Hosts: Deb Perelman, J. Kenji López-Alt
Topics covered
- Eggs Benedict
- cooking techniques
- Hollandaise sauce
- poaching eggs
- breakfast recipes
Keywords
- Eggs Benedict
- Hollandaise sauce
- poached eggs
- breakfast
- cooking tips
Mentioned in this episode
Books & works: Foolproof Eggs Benedict, Easy Poached Eggs, How to Make Eggs Benedict the Classic Way, How to Make Eggs Benedict for a Crowd, How to Poach an Egg, Smitten Kitchen-Style, Spinach and Smashed Egg Toast, Old-Fashioned, No-Knead English Muffins Recipe
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