The Chew: Delmonico’s Eggs Benedict
So the story goes that once upon a time, regular customers Mr. and Mrs. Benedict were at Delmonico’s in Lower Manhattan and Mrs. Benedict told the chef she was tired of the same old way of eating eggs. The chef whipped up a special way of cooking eggs just for her, the eggs benedict. Every U.S. president since Abraham Lincoln has eaten there, according to William Oliva, executive chef of Delmonico’s.
The Chew correspendant Evette Rios went to Delmonico’s January 28 2013 to learn how to make the famous dish.
Delmonico’s Eggs Benedict Ingredients:
For the Hollandaise Sauce:
- 4 Egg Yolks
- 1 tablespoon fresh Lemon Juice
- dash Tobasco Sauce
- dash Worcestershire Sauce
- 1/2 cup Clarified Butter
- Salt and Pepper to taste
- 1 ounce Osetra Caviar
For the Eggs Benedict:
- 1/4 pound Prosciutto Cotto (thinly sliced; cut into rounds the same size as the brioche)
- 12 3/4-inch thick slices of Brioche (cut into rounds)
- 3 tablespoons Unsalted Butter (at room temperature)
- 1/4 cup White Vinegar
- 12 Poached Eggs
- Hollandaise Sauce
The Chew Eggs Benedict Directions:
- For the hollandaise sauce, whisk together eggs, Worcestershire sauce, lemon juice and Tabasco sauce in a stainless steel bowl over a double boiler of lightly simmering water. Cook until eggs have doubled in volume, and be wary of eggs scrambling. You want this to be a thick sauce, rather than cooked eggs. Drizzle in butter and whisk until sauce is thickened.
- In a large skillet, brown prosciutto cotto.
- Lightly brush brioche with butter. Toast both sides
- Poach eggs in pot of boiling water and 1/4 cup vinegar.
- Top brioche with prosciutto cotto, eggs, caviar and hollandaise sauce.
The Chew: Perfect Cup Of Coffee
Michael Symon and Mario Batali showed the rest of the hosts how to brew the perfect cup of coffee. He said that we should never buy pre-ground coffee and always grind it ourselves.
Symon said that when beans are ground unevenly, it really wrecks havoc on the cup of coffee. He said that we should buy the best grinder we can afford, because a good grinder will affect flavor even more then the company that makes the coffee.
Michael Symon and Mario Batali showed the best way to make their favorite coffee, an espresso. Michael said to never freeze or refrigerate the coffee, because it can strongly affect flavor. Mario Batali said the important thing was to make sure that the water doesn’t just fall through the grounds, but actually is forced through it. Pack the coffee in as tightly as possible. This will give a good creme in the coffee.