Eggs Benedict - Page 3

Pazuzu · 01-25-2018, 08:16 AM

Quote:

Originally Posted by vash

i've never been to Chicago. i will fix that soon.

what's with the lime green relish? we can get one over here, but i assume it is a copy..i want the real thing.

It's not really and different than your normal pickle relish, maybe a bit sweeter. The color is just to add some neon to the meal.

It is however important. Very freaking important.

Shaun @ Tru6 · 01-25-2018, 09:07 AM

Quote:

Originally Posted by jcommin

No ketchup on a dog - never ever. There are 7 condiments that go on a Chicago style dog: mustard, lime green relish, tomatoes, onions, celery salt, sport peppers and a pickle.

Back to the OP: Eggs Benedict needs Canadian bacon.

You thinking an intervention with our friend Rutager is in order?

Rickysa · 01-25-2018, 10:41 AM

Quote:

I would like to learn to make it

heeheeheehee...my favorite.

Poached eggs

--Fill skillet to rim w/ water (shallow heats quicker, egg hits bottom quicker: whites hold quicker)
--Add 2 TBS vinegar (lowers the pH which lowers the temp the yolk and white set: after initial dunk in boiling water, eggs cook in slightly cooler calmer water)
--one tsp salt to water
--crack egg into its own small cup before the water boils then add
--Cover and turn off heat...cook 3.5 to 4 mins, remove w/ slotted spoon and drip dry over skillet

Hollandaise this makes a bunch (over a cup) I usually halve it

--add six egg yolks and 1/3 cup of water to SS kitchen bowl (thicker the better)
--hold over medium cooktop flame (bare-handed will help keep it from becoming too hot) whip mixture while lifting and lowering to mediate temp (too hot and the eggs will scramble, too cool and your body will cramp from stirring so long)...continue until it's like a custard (you can see the bottom of the bowl)
--add 1 lb. melted clarified butter very slowly in a stream while whisking...too much at a time and it will break (egg mix/oil separation...yuk)
--add 2 tsp lemon juice or so to taste

toast yer muffins, warm yer c. bacon (or fried oysters, crab meat, etc) stack and make a huge mess while you indulge

scottmandue · 01-25-2018, 12:48 PM

Quote:

Originally Posted by Vipergrün

+1, I have also used thin cut filet mignon, salmon, etc. Get creative!

I was going to mention the salmon alternative but didn't want to go too far off topic.

Just a friendly warning, if you have it with crab cakes you will never go back.

vash · vash's Garage

i've had it with great smoked salmon and avocado.

javadog · 01-25-2018, 02:46 PM

Quote:

Originally Posted by scottmandue

Just a friendly warning, if you have it with crab cakes you will never go back.

I would hate to ruin a crab cake by putting it on the same plate as an egg or English muffin.

And, a spicy remoulade sauce is far better with a crab cake...

hcoles · 01-25-2018, 05:26 PM

Not sure if there is anything better than a Ramos Fizz and EB.
We had a tradition with another family to have that on Christmas morning.

jcommin · jcommin's Garage

Quote:

Originally Posted by vash

i've never been to Chicago. i will fix that soon.

what's with the lime green relish? we can get one over here, but i assume it is a copy..i want the real thing.

Vash, here you go..............If you are ever in town look me up!

jcommin · jcommin's Garage

Quote:

Originally Posted by Pazuzu

It's not really and different than your normal pickle relish, maybe a bit sweeter. The color is just to add some neon to the meal.

It is however important. Very freaking important.

I do like brats with spicy mustard and kraut. I have had coney dogs. Chicago takes hot dogs seriously. There are hot dog stands throughout the city that won't put ketchup on a hot dog. I'm 67 years old and I have never put ketchup on a hot dog and honestly, never will.

jcommin · jcommin's Garage

Quote:

Originally Posted by Rickysa

heeheeheehee...my favorite.

Poached eggs

--Fill skillet to rim w/ water (shallow heats quicker, egg hits bottom quicker: whites hold quicker)
--Add 2 TBS vinegar (lowers the pH which lowers the temp the yolk and white set: after initial dunk in boiling water, eggs cook in slightly cooler calmer water)
--one tsp salt to water
--crack egg into its own small cup before the water boils then add
--Cover and turn off heat...cook 3.5 to 4 mins, remove w/ slotted spoon and drip dry over skillet

Hollandaise this makes a bunch (over a cup) I usually halve it

--add six egg yolks and 1/3 cup of water to SS kitchen bowl (thicker the better)
--hold over medium cooktop flame (bare-handed will help keep it from becoming too hot) whip mixture while lifting and lowering to mediate temp (too hot and the eggs will scramble, too cool and your body will cramp from stirring so long)...continue until it's like a custard (you can see the bottom of the bowl)
--add 1 lb. melted clarified butter very slowly in a stream while whisking...too much at a time and it will break (egg mix/oil separation...yuk)
--add 2 tsp lemon juice or so to taste

toast yer muffins, warm yer c. bacon (or fried oysters, crab meat, etc) stack and make a huge mess while you indulge

to me the sauce makes or breaks this - this is a very good recipe.

Pazuzu · 01-25-2018, 07:11 PM

Quote:

Originally Posted by jcommin

I do like brats with spicy mustard and kraut. I have had coney dogs. Chicago takes hot dogs seriously. There are hot dog stands throughout the city that won't put ketchup on a hot dog. I'm 67 years old and I have never put ketchup on a hot dog and honestly, never will.

Oh, I wasn't being sarcastic, I'm born and raised in Chicago. Hot dogs and pizza and Italian beef and mostaccioli and Old Style are all very important to me!

masraum · 01-25-2018, 07:19 PM

The missus love EB. I don’t think I’d ever had it. This probably won’t sit well with the purists...

A while back (maybe a year or two) she wanted EB. We had some Benton’s country ham (super salty) and some good fresh eggs. She looked up a recipe for Hollandaise online and found one, I think from Alton Brown. I think it’s pretty much like the recipe above EXCEPT there is a tiny bit of cayenne powder in it. We alos didn’t have any englich muffins, but we did have a some cornbread. It’s really good cornbread. It’s the kind that’s sweet. So we had sweet cornbread, then very salty, very smoky country ham and then hollandaise with a little cayenne. Neither of us was sure what to expect, but OMG, it is so tasty. We’ve made it several times and even made it for our picky grown children and even they like it. The sweet cornbread, salty ham and the hollandaise with the lemon and cayenne and then the mixture of textures from the three really is heavenly.

jcommin · jcommin's Garage

Quote:

Originally Posted by vash

i've never been to Chicago. i will fix that soon.

what's with the lime green relish? we can get one over here, but i assume it is a copy..i want the real thing.

Vienna is a stable here. Hot dogs, corn beef, condiments - it doesn't get any better that this. Seriously, look me up if you are here. I was born /raised here. in spite of the political stupidity here, this city is amazing , especially in the summer time.

jcommin · jcommin's Garage

Quote:

Originally Posted by Pazuzu

Oh, I wasn't being sarcastic, I'm born and raised in Chicago. Hot dogs and pizza and Italian beef and mostaccioli and Old Style are all very important to me!

no offense taken. I have traveled extensively and I appreciate local fare. Old Style - I could take/leave. I have had Cincinnati chili and I don't get that. I don't mean to offend those in Cincinnati. I am very adventurous about local food - its all good,

Back to the OP: I'm a corn beef hash with 2 eggs over easy w/ hash browns and toast. Bacon on the side - now we are talkin" however EB is my second choice.