# Eggs Benedict: A Cook's Perspective **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [August 25, 2005, 10:38pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643 "2005-08-25T22:38:50Z")\ **Posts on this page:** 18\ **Page:** 3
**Author:** ![Triskadecamus](https://avatars.discourse-cdn.com/v4/letter/t/b19c9b/32.png) [@Triskadecamus](https://boards.straightdope.com/u/Triskadecamus)\ **Post date:** [August 26, 2005, 3:47pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/41 "2005-08-26T15:47:57Z")
Mother’s Day Brunch. Eggs Benedict, on Mother’s Day Brunch? Where is that puppy? I never wanted this job anyway. (In many restaurants Mother’s Day Brunch is another name for Annual Salary Review.) ## Tris “I’m sorry, we’re out of Eggs Benedict.” ~ The Cook ~ ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [August 26, 2005, 5:49pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/42 "2005-08-26T17:49:08Z")
I was making breakfast for my wife’s relations, and I asked the fateful question, “How does everyone like their eggs?” Her Uncle replied, “Eggs Benedict.” (There’s one in every crowd.) My response: “Sure. I’ll need a pot of boiling water… and someone to poach the eggs.” ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [August 26, 2005, 8:47pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/43 "2005-08-26T20:47:07Z")
> [@pulykamell](#): > > Eggs Benedict with Salmon is absolute OK in my book. Indeed. Plus a little slightly-wilted spinach, and red onion. De-lish. I make a mean hollandaise (and not the blender style, either), and eggs benedict is one of my favorite breakfasts. ---
**Author:** ![swampbear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampbear/32/467_2.png) [@swampbear](https://boards.straightdope.com/u/swampbear)\ **Post date:** [August 26, 2005, 9:10pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/44 "2005-08-26T21:10:12Z")
While I was in Seattle (for the first time and got dope fested too, woohoo!) I had either Eggs Benedict with Salmon or Salmon Hash for breakfast every morning. The Eggs Benedict was all that but I kinda got addicted to the Salmon Hash big time. Dang, that stuff is good! Course I ate my weight in dungeness crabs a couple times over too, but now it’s tough to order Eggs Benedict cause I know I can’t get it with salmon around here. Salmon Hash is just nonexistant! I should not have done this now I’m jonesin’ for Eggs Benedict with Salmon and Salmon Hash! ---
**Author:** ![Corii](https://avatars.discourse-cdn.com/v4/letter/c/aeb1de/32.png) [@Corii](https://boards.straightdope.com/u/Corii)\ **Post date:** [August 26, 2005, 9:35pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/45 "2005-08-26T21:35:19Z")
Do poached eggs have to be made in a pot of boiling water? I remember my mom having some metal thing with 4 or 6 indentations for poaching eggs and a cover, I think… how’s that work? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 26, 2005, 9:44pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/46 "2005-08-26T21:44:31Z")
> [@Corii](#): > > Do poached eggs have to be made in a pot of boiling water? I remember my mom having some metal thing with 4 or 6 indentations for poaching eggs and a cover, I think… how’s that work? Well, that is the definition of “poaching” (cooking in simmering or boiling liquid.) ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [August 26, 2005, 9:51pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/47 "2005-08-26T21:51:51Z")
I know the thing **Corii** is talking about. They cook the egg into a poached-egg shape, but as said, it’s not actual poaching. Then again, if we want to be really awkward about the terms used for cooking, who here bakes their chicken or beef, rather than roasting it? ---
**Author:** ![swampbear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampbear/32/467_2.png) [@swampbear](https://boards.straightdope.com/u/swampbear)\ **Post date:** [August 26, 2005, 9:58pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/48 "2005-08-26T21:58:57Z")
> [@GorillaMan](#): > > I know the thing **Corii** is talking about. They cook the egg into a poached-egg shape, but as said, it’s not actual poaching. Then again, if we want to be really awkward about the terms used for cooking, who here bakes their chicken or beef, rather than roasting it? Interesting question there. Cause I always “bake” chicken but “roast” beef. Course right now I’m \ **SMOKIN’ BUTTS!** \* \ \*Boston Butt Pork Roasts that is. It always brings out the juvenile in me. 😃 \ **BUTT! IT’S WHAT’S FOR DINNER!** \ ---
**Author:** ![Larry\_Borgia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/larry_borgia/32/156_2.png) [@Larry\_Borgia](https://boards.straightdope.com/u/Larry_Borgia)\ **Post date:** [August 26, 2005, 10:26pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/49 "2005-08-26T22:26:17Z")
I order eggs benedict when I go out precisely because it is hard to cook. Like **Metacom** said, that’s the kind of thing you go out for. Also, I prefer kittens to puppies, though not masterbating is _really_ getting hard. ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [August 26, 2005, 10:39pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/50 "2005-08-26T22:39:20Z")
Is it: “eggs benedict”? “eggs Benedict”? “Eggs Benedict”? (I assume “Eggs benedict” is right out.) ---
**Author:** ![katie1341](https://avatars.discourse-cdn.com/v4/letter/k/91b2a8/32.png) [@katie1341](https://boards.straightdope.com/u/katie1341)\ **Post date:** [August 26, 2005, 10:59pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/51 "2005-08-26T22:59:13Z")
> [@Podkayne](#): > > Even _bad_ Eggs Benedict kick ass. > > So, cooks, if it’s not perfect, I will still be grateful. The yolks can be overdone, the Canadian bacon cold, and the Hollandaise grainy, and I will still devour them with much relish. :eek: I would NEVER put relish on eggs Benedict!! 😃 ---
**Author:** ![Manduck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manduck/32/256_2.png) [@Manduck](https://boards.straightdope.com/u/Manduck)\ **Post date:** [August 26, 2005, 11:21pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/52 "2005-08-26T23:21:40Z")
> [@Beware of Doug](#): > > Is it: > > “eggs benedict”? > “eggs Benedict”? > “Eggs Benedict”? > > (I assume “Eggs benedict” is right out.) eggs Benny dicked? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 26, 2005, 11:29pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/53 "2005-08-26T23:29:39Z")
If Benny dicked my eggs, I’ll have the French Toast instead. ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [August 27, 2005, 12:28am UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/54 "2005-08-27T00:28:27Z")
Depends on who frenched it… ---
**Author:** ![Mister\_Rik](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mister_rik/32/491_2.png) [@Mister\_Rik](https://boards.straightdope.com/u/Mister_Rik)\ **Post date:** [August 27, 2005, 12:35am UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/55 "2005-08-27T00:35:32Z")
Well, we do call eggs benedict “Benny” at my restaurant 😃 ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [August 27, 2005, 12:42am UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/56 "2005-08-27T00:42:38Z")
B-b-b-b-b-benny and the eggs… ---
**Author:** ![Larry\_Borgia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/larry_borgia/32/156_2.png) [@Larry\_Borgia](https://boards.straightdope.com/u/Larry_Borgia)\ **Post date:** [August 27, 2005, 3:59pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/57 "2005-08-27T15:59:08Z")
Enough with the yolks, people, lest you scramble this thread. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 27, 2005, 5:08pm UTC](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643/58 "2005-08-27T17:08:13Z")
> [@pulykamell](#): > > Interesting. I have never heard that. Usually, the standard way to rescue a broken hollandaise is to whisk a tablespoon of water or cream into it, or to whisk the hollandaise into a well-whisked egg yolk. You’re the chef, but I’m at a bit of a loss to understand how more fat could rescue a bad emulsification. Surely, you’d need more emulsifier, no? (i.e. the lecithin in egg yolks)? :smack: You’re right, of course. The latest in a string of errors for me lately. [Previous page](https://boards.straightdope.com/t/eggs-benedict-a-cooks-perspective/318643.md?page=2)