Jamie olivers eggs benedict 5 ways

[mark111757 Profile]

https://m.youtube.com/watch?v=z7fX0GsS1kc


At 1:51 or so he talks about heatproof cling film. What would you lovely people say qualifies as heat proof cling film. I wouldn't mind giving this a go

Thanks to all

[Stokey Sue Profile]

I've looked into this before

It seems that no cling film is actually sold as "heatproof"

There is the sort of clingfilm that's used to wrap packages and hold them together for shipping, and that's not intended for direct contact with food or heat. But you probably won't have that at home.

The stuff sold for food use in grocery stores usually has the words "fridge, freezer and microwave safe" somewhere on the package or similar. If it mentions microwave, it seems that in this context microwave = heatproof. Certainly, it is OK for poaching, I've done it (not very successfully, but looking at the video I didn't use enough)

I've never fancied using it in the oven though.

Think the use of the Thermos flask is brilliant, never thought of that.

[Alexandria Profile]

@Mark,

Absolutely amazingly dazzling ..

I personally am a fan of aged Iberian Ham or aged Proscuitto or Smoked salmon ..

Shall definitely try the mushroom and spinach version & the crab salad, and may sub prawn salad or lobster salad ..

The idea for keeping the Hollandaise warm is wonderful and the preparation of the Eggs in Plastic Film is dashing !

Definitely on my Sunday Brunch Bucket List ..

Thank you for posting and have a great weekend ..

[Badger's Mate Profile]

I guess burnt ends are not easy to come by. We've just got back from a trip to Yellowstone and tried loads of things I'd heard of via Dr Sweetsmoke or Diners, Drive ins & Dives.

I still like the original Benedict with cooked ham. Perhaps the nicest I've had was at a place in Vancouver, Scoozi's. Agree that the thermos idea is excellent and avoids the last minute panic. As mentioned before I generally avoid that by getting someone in a restaurant to make Hollandaise for me. I suppose that's out saucing...

[Stokey Sue Profile]

I suppose that's out saucing...

I used to like them at Joe Allen's, haven't been in years

[Badger's Mate Profile]

I wonder if keeping Hollandaise in a Thermos every weekend would eventually descale the flask after years of hot hard water? Probably not unless the sauce was excessively vinegary. Some of the Hollandaise on pub menus can be a bit sharp, not unlike one or two recipes I've tried in the past.

It's tempting to try it again. There will be a whole lot of asparagus that needs eating soon too.

[Joanbunting Profile]

Sorry Jamie but I was given the vacuum flask tip years ago by a chef - also use it for gravy and other sauces. Means you can get to the table unflustered and smiling

I've never got on with thecling film methos for poaching eggs. I usually just frop them into a fairly deep pan of simmering water, having created a vortex with a whick to keep them together. If being very posh I use a lakeland poachpods:
http://www.lakeland.co.uk/12116/Green-p ... ching-Pods

[Stokey Sue Profile]

I had poach pods (not Lakeland) but the eggs stuck like glue

If you want to descale the vacuum flask citric acid should do it safely, occasionally available from chemists and hardware stores, including Wilko, but you can get food grade cheaply in packets in among the Indian spices (Rajah or TRS)

[Badger's Mate Profile]

The odd steel flask has been destroyed by my attempts to descale it. Unlike the old glass ones, they have got welds which are not as inert as the flask walls.

I used to use citric acid from Indian shops to descale my kettle. These days I'm not passing an Indian shop so often, I tend to use vinegar.

[mark111757 Profile]

Within the last month, I had burnt ends. Pieces about the size of your thumb. No sauce on them just the rub on the top. The meat was tender and succulent. Just chunks of meat. If you had chopped it up, you would've had what JO had used plus the sauce. I found out that you need to be quick and order early otherwise it sells out.

IMG_20180127_133927_027.JPG (74.05 KiB) Viewed 4642 times

I got it as a meal with a side of loaded smashed potatoes as well as Mac and cheese

[mark111757 Profile]

Badger

I liked Gordon ramsays recipe where he used parma ham. I would do that for a ,GF or close friend or mum and dad if they were alive.

This looks very similar to the version i remember, maybe f word


http://people.com/food/gordon-ramsay-eg ... t-recipes/

Video version


https://m.facebook.com/story.php?story_ ... 54%2F&_rdr

[Alexandria Profile]

Joan,

Thank you for the link .. These are very useful ..

Have a lovely weekend ..

[Alexandria Profile]

Mark,

The Gordon Ramsey Proscuitto Eggs Benedict, is a recipe that I prepare for brunch on Sundays at least once a month. My husband and I enjoy it very much ..

I also have prepared it with acorn fed Iberian Ham as well ..

Both are amazingly wonderful ..

Have a lovely weekend and thank you for posting ..

[Badger's Mate Profile]

Unfortunately we haven't got BBQ restaurants in every town, unlike where I've just been, so burnt ends aren't really an option. I had some (with sauce) a week or so ago, pulled pork one day, brisket another and ribs a couple of times. I've had a go at making pulled pork in my Pro Q in the past and really must have another go this summer.

I love jamon Iberico de bellota, bought a couple of big lumps on a trip to Extremadura a couple of years ago. It has never occurred to me to use it in benny eggs

[mark111757 Profile]

Checked around at the store Chain I worked at, as far as posh goes......

IMG_20180127_170343_220.JPG (38.88 KiB) Viewed 4625 times

As far as prosciutto, import is the way to go.....

IMG_20180127_172341_520.JPG (17.07 KiB) Viewed 4625 times

Or

IMG_20180127_172256_101.JPG (16.88 KiB) Viewed 4625 times

No iberico here

[karadekoolaid Profile]

Another option, possibly available.
See if you can find Speck. It´s similar, but very tasty. Sliced really thin.

[Alexandria Profile]

Mark,

Campofrio Serrano (Salamanca ) Cured Iberian Ham is lovely.

And $ 6 Usd is not too bad considering one is paying for the importation ..

Have a marvelous day..

Thank you for posting all the price data ..

[mark111757 Profile]

From the new bbc good food magazine

IMG_20180206_114401_516.JPG (64.99 KiB) Viewed 4498 times

Sounds good

[Joanbunting Profile]

We had classic eggs benedict for lunch except I just used the local hame I had in the fridge. We loved it. Too much fuss , Eb is more or less a regular dish in this house - we 'af the eggs!

[Badger's Mate Profile]

Not entirely unconnected with this thread perhaps, I had some benny eggs for breakfast yesterday morning at a nearby farm shop