Two and a half years ago my aunt Jenny left a comment on one of my posts and shared a video from Foodinese with me where a guy used an empty water bottle to separate egg yolks. After a bit of research it appears that this bit of sorcery first appeared on a Chinese talk show.
The premise behind the trick is that you crack an egg into a bowl as you normally would and then take an empty … CONTINUE READING »
I’ve deep fried a lot of things in my day — hell, I deep fried a ton of stuff last week alone — but one thing I’ve always wanted to try making was Deep Fried Eggs Benedict.
The one part that always worried me about attempting to deep fry a poached egg though was that it would end up overcooked. There’s nothing worse than getting all amped up about Eggs Benedict and then cutting into the egg only to have … CONTINUE READING »
If I owned a restaurant I’d have an option on the menu where for an extra $2 you could turn any item into a Benedict. Bacon double cheeseburger? Why not top it with a poached egg and some hollandaise? Club Sandwich? Make it a Benedict for only two bucks more!
I can’t think of a single thing that wouldn’t benefit taste-wise from this. The one issue I could maybe think of would be if the food you wanted to top … CONTINUE READING »
You know how you can go almost anywhere these days and order a breakfast burger that comes with a fried egg on top of it? Well, it’s not that I don’t love this idea — because I always add an egg to my burger when given the chance — but a few weeks ago I decided to take it a step further and make an entire bun out of deep fried scrambled eggs and cheese.
To create the deep fried … CONTINUE READING »
This isn’t the first time I’ve written about Eggs Benedict, or even Poutine for that matter, but until recently the thought of combining the two never entered my mind — which is a little crazy since literally one of the only things I’m good at in the kitchen is taking two things that are already hugely successful and combining them.
Originally I toyed with the idea of using only gravy or only Hollandaise sauce for my Poutine Benedict, but if … CONTINUE READING »