chef john wrote:

> Here is my modified restaurant method for eggs benedict.
>
> The key is poaching the eggs first in acidulated water. Then holding in
> cold water until plating.
> The hollandaise is made WITHOUT a double boiler. The yolks are cooked
> on the open flame as youll see.
>
> Hope you enjoy.... www.lrn2cook.com/eggsben.html
>
> Again, these vid clips are very crude at this time and are being used
> for testing as I develop the site. My hope is to eventually have a
> large library of free cooking clips that cover all the basics and
> classics. Thanks!


Thank YOU for putting together instructional videos! Anything which
contributes to the greater availability and greater success of Eggs Benedict
is A-OK with me. :-)

I wouldn't call the technique "new," though: The cookbook for Commander's
Palace (in New Orleans) mentions that same technique of poaching the eggs
ahead of time and keeping them in a bowl of cold water until you're ready to
serve them.

Bob