The easy scientific method to make foolproof eggs Benedict

The chef of the Waldorf Hotel created the Eggs Benedict in 1894 when a customer asked for buttered toast, poached eggs, crisp bacon and a hooker of hollandaise to cure his hangover. But everyone knows that cooking them at home is a real nightmare, well, it was. This is how to do them according to science.

How to poach the eggs

How to make one-minute Hollandaise sauce

Putting everything together

Once the eggs and hollandaise are done, you're pretty much home free. All that's left is to fry up some slices of Canadian bacon or ham steak (I find that frying gently in butter produces the crispest edgiest and best browning for the tastiest results), then toast a couple of split English muffins, and you're ready to assemble the unrivaled King of Brunch.

[Photographs: J. Kenji Lopez-Alt. Videographer: Jessica Leibowitz]


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