How did 'eggs Benedick' get it's name?

[icymist]

How does one make the perfect Hollandaise sauce from scratch?

[SharonAnn]

1. It's "Benedict". Use a classic recipe and follow it exactly.

Or, get a mix and follow the directions. They're not bad.

you can find the mix where they have the packages of gravy mix and chili seasoning mixes.

[icymist]

9. I've already been using the store bought mixes....

want to try my own. Thank you.

[flowomo]

2. it's Benedict

[icymist]

10. I thought I had the spelling wrong.

wasn't sure. Thank you.

[flamingyouth]

3. From whatseatingamerica.net:

"1860s -Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936-1899). Ranhofer came up with Eggs Benedict. He mentions Eggs Benedict in his cookbook called The Epicurean published in 1894."

As for your second question, it takes practice. :D

[icymist]

8. Hey, thankyou. cool info.

BTW, who's in your picture sigie? I probably should already know, but am just curious.

[flamingyouth]

12. That's silent film star Colleen Moore

She made her big breakthrough in the 1923 film "Flaming Youth," where I got my username. :hi:

[icymist]

14. Cool! I'll have to look her up.

The only silent film person I have here is Chaplin. I will be expanding my library soon.

[flamingyouth]

17. I see you're in Seattle - you should check out the silent films at

the Paramount Theater. I don't know if they're running them again this summer, but they usually show them on Monday nights with the pipe organ or a small orchestra. It's a lot of fun!:hi:

And on edit: Scarecrow Video on Roosevelt and NE 50th has a great collection of silent DVDs and videos.

[icymist]

18. Cool. I'll look into that.

It's hard for me to have a 'regular' life being that I work midnights. Nice to meet you neighbor! :hi:

[flamingyouth]

19. Then you're a perfect candidate for Scarecrow

They have five-day rentals, so you can watch at your leisure!:hi:

[icymist]

20. I'll be sure and check them out.

You don't happen to work there do you? lol....just kidding. :hi:

[flamingyouth]

22. No, but I've probably seen just about every film there

through the years. I'm a film nut. (In case you haven't already noticed!)

[icymist]

24. Okay, Okay...I can see that!

You'probably would like the film I just bought, Ken Russell's 'Lair Of The White Wrom'. "Rosebud"!

[tishaLA]

4. Hollandaise Sauce

3 egg yolks*, see below
1 tablespoon cold water
1 tablespoon lemon juice
2 sticks unsalted butter, cold and cut into pieces
Salt and white pepper


In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the water and lemon juice. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
While whisking the yolk mixture add the pieces of butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly.

Season the sauce to taste with salt, white pepper and lemon juice. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7873,00.html


To find the origins of Eggs Benedict, just google. But you have to spell its name Benedict, not Benedick.

[icymist]

6. Hey, hey! Thank you for the recipie!

You people are great! Where else but DU?

[flowomo]

5. History of Eggs Benedict:

The classic history. According to A Cozy Book of Breakfasts and Brunches (Prima Publishing, 1996), "many years ago" a Wall Street financier named LeGrand Benedict, a regular patron of Manhattan's ritzy Delmonico's restaurant, complained that there was nothing new on the menu. The chef's response was this dish. A variant myth credits, instead of the chef, the Delmonico maitre d' and Mrs. Benedict. The name of the chef, and indeed any real facts about the genesis of eggs Benedict, are lost to history. The new Joy of Cooking (Scribner, 1997) dates the dish in the 1920s, and says the original base may have been toast.

The revisionist history. According to e-mail to this site from Cutts Benedict, eggs Benedict was born when his father's cousin, Lemuel Benedict, a Wall Street broker, invented and ordered the dish in 1894 at the Waldorf Hotel, where chef Oscar Tschirky added it to the menu. You can read Cutts Benedict's word on eggs Benedict in this site's feedback.

[icymist]

7. Wow. I didn't know that. Thank you!

n/t

[St. Jarvitude]

11. Eggs Bentdick?

Sounds kinky.

[icymist]

13. Hmmm. You wish! I even ran it through the spell check....

and it turned up okay this way. I have since learned to spell it with the 't'.

[Angelus]

15. Maybe it got its name because....

normal eggs consider eggs Benedict a traitor to the egg kingdom? :shrug:

[icymist]

16. You know, I was wondering that!

n/t

[Sporadicus]

21. It's Named for Benedict Arnold

the dish turns traitorous once you eat it, causing a rebellion and a major uprising.

[icymist]

23. Oh, I don't know.

I just ate some and I'm ready to chew on Bus*h's Ass-croft!