3 Chefs Cook Eggs Benedict 3 Ways: Traditional, Modern, Experimental | Bon Appétit

Publisert 18. mai. 2021
We challenged three of our esteemed chefs - Chris Morocco, Melissa Miranda and Harold Villarosa -- to each make different versions of the same dish: eggs benedict. While each variant has to be similar in some ways (yolky, buttery, crispy, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try?

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3 Chefs Cook Eggs Benedict 3 Ways: Traditional, Modern, Experimental | Bon Appétit

Kommentarer

  • Should be... Traditional, Modern, Eggsperimental

  • Everyone in this room?... How many people are in the room?

  • "modern eggs benedict" ... *goes to make filipino dishes assembled so that it poorly resembles classic eggs benedict*

  • I like the Canadian bacon for bennies because it's self flipping. You can hear it spit and hiss when it's on the griddle next to the fancy bacon Chris uses. Sometimes it hisses so violently it flips itself. Beautiful.

  • I’m so confused of when they filmed the different segments……SO CONFUSED.

  • I wish they had taste testers...

  • This is a great episode! I think those homemade english muffins were a little under appreciated those look incredible!

  • This lady legit using "garlic salt" rather than "garlic" and "salt" on Bon Appetit. Shows how you sometimes put some of these other cooks with their fancy ingredients and precise measurements on a pedestal.

  • Nice

  • What she made is NOT Eggs Benedict! Its eggs drunken Philippino mom mad you came in at 3a but still feeding you at 1045a

  • Harold, please watch your language!

  • I've always found it funny when people talk about Canadian bacon, as that's sure not what it's called up here. You will find cured pork loin, or peameal bacon (this term is really prevalent in Ontario), but not anything labeled Canadian bacon.

  • Way to rip off Epicurious!

  • yo Im hella annoyed at the way Harold laughs. like he actually stood in front of a mirror and practiced laughing.

  • Love ya, Chef Harold!

  • post BA apocalypse, the level of actual cooking ability and inspiration has skyrocketed. Harold and Melissa are both amazing enough to stand alone without the BA baggage.

  • Store bought English muffin? What would Joshua weissman say? “Papa no kiss”

  • it seems more like: Traditional, "i dont want to make an eggs benedict so im going to make filipino food instead", Experimental

  • I want this again, but now that Covid restrictions are a little more lax and so that they can try each other's. Having a chef try their own food and saying "Oh it's so good" feels like a lie. Still, loved the vid!

  • Never seen Chris eat so much.

  • It's called Back bacon, not Canadian bacon. we don't replace regular bacon with this here up north.

  • Wtf is a savory dessert? Is that not an oxymoron?

  • no girl i love crab cakes benny with avacado YUMMM

  • But can you make 'Eggs Woodhouse' though?

  • I actually miss Sohla in this series.

  • You can make whatever you like and call it Eggs Benedict but it’s not A Benedict. I have made the mistake for the last time of ordering any variation of Eggs Benedict. The original main components are the best. Especially the hollandaise sauce.

  • I need more Melissa and Harold!

  • every kid in Australia screaming ' THATS NOT BACON' thats sandwich ham :( very disappointed in you guys

  • When making statements, please do not intonate like it is a question. (It is a nauseous bad habit)

  • (An FYI for the traditional eggs benedict maker) the correct usage of "further" vs. "farther" is "I'm going to FURTHER dry these (the muffins) out" or "I'm going to dry these (the muffins) out FARTHER"

  • Melissa one of my favorite restaurants makes a crab cake Benedict and it is my favorite

  • Aren´t cookies like the basics every person, who wants to call themselves a chef, should know how to make? Seriously? What a mess... These two are just butchering the recipe.

  • I'll stick to my traditional Egg Benedict.

  • Chris is way too flamboyant

  • i feel like harold's actually somewhat resembled eggs benedict so, modern.. melissa went way off into left field experimentation...

  • Great description of hollandaise sauce alone. Although my “eggs bennies,” has avocado 🥑

  • While I'm sure what Melissa made was wonderful it was not an eggs benedict, at least Harold had the same kind of flavors.

  • So when she said we should make eggs Benedict for people that don’t eat pork yeah there’s turkey bacon for a reason

  • 30:15 Julia Child is screaming hahahahah

  • Eggs Benedict ain’t broke so don’t fix it. I’m with Chris

  • Best English muffin IMO, Model Bakery in Napa/St. Helena Ca

  • Can we get y’all all together in the test kitchen!? Miss it

  • Me, a Filipino living in the PNW: am I…modern?

  • I made fish cakes the other day and thought "I should top these with a poached egg like salmon lox" and I'm so glad I wasn't the only one who thought that

    • Also we strain our poached eggs even if they are fresh. The fresher the egg, the less of the thin/watery albumen you have, but I keep a little cup strainer in my kit just for that

  • Does peameal bacon not exist in the US?

  • Smoked tinapa is redundant. Tinapa means it was smoked

  • I just love Chris.

  • Melissa owns a restaurant? she cant even cook bro.

  • Is she always this giggly?

  • “Message to the kids” sir I am 28🥲

  • Finally, a badass Tito (Uncle) & a classic Tita (Aunt) in BA! Tito Chef Harold and Tita Chef Melissa!

  • Sous vide egg? You mean Onsen egg.

  • honestly, i have never had a bad english muffin... :\

  • I only like Eggs Benedict if it's made with smoked salmon. I don't like the Canadian Bacon. Strangely, I don't like this dish unless I'm on a cruise. I'm a Weirdo. 🤣

  • the last two look great but they simply are not eggs benedict :)

  • Straight overcooked pancetta bro.

  • Hi Canadian here. two things, 1. Theres nothing Canadian about Canadian bacon, only Americans call it that. and 2 I dunno what that ham looking sh*t was but that's not Canadian bacon.

  • I would like to have all 3 good one

  • that "modern" recipe, was not modern. It wasn't even really eggs benedict. The other two though, 10/10

  • great series, keep them coming!

  • Two Filipinos in one video. My heart.

  • That’s the biggest bite I’ve ever seen Chris take!

  • Investing in crypto now should be in every wise individuals list, in some months time you'll be ecstatic with the decision you made today.

  • Did Chris add eggs to the english muffin mix?

  • As a Canadian and daily eater of breakfast sandwiches I have to say: Chris: You. Are. Wrong. Use regular bacon, peameal bacon, or a sausage patty. Canadians don't eat Canadian bacon, we eat peameal and american bacon and ham.

    • Americans use back bacon for eggs Benedict which is called “Canadian bacon” here

  • Living for Chris' love affair with the electric griddle!

  • Harold is the new Sohla but cool and everyone likes him

  • egg ,

  • Booo I love poached eggs, Chris!

  • Glad this series is back, but it isn’t really the same as when Chris and the other two (who I’m not going to be naming) were in the test kitchen together, bantering over eachothers’ decisions and mistakes.

  • 3:23 nice one chris.

  • oh my god the end lmao

  • me after watching fnaf sister location

  • OK, BA...this is the first video you've put out since restarting that I finally feel like you're beginning to get back some of your mojo. Well done.

  • Melissa gives us a strictly Pinoy Dish and I love it and I love to make and eat it 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭

  • took me a little bit to start watching the new chefs but theyre personalities are absolutely incredible. good on BA for actually taking steps to correct what they have done wrong in the past. Chrissy, Harold , DeVonn, Melissa, Lana, Samantha, Susan, & whoever I'm missing have more than shown why they deserve to be on display. Keep on being amazing yall!

  • Me, knowing sohla would have dominated this

  • when I watch the video expecting cooking but get taught life lessons by Harold

  • TO ALL MY DANISH PEOPLE OUT THERE, FLØDEBOLLER AHHHHHHHH💃😎😩

  • Harold making me pick between being a savage or being dainty.

  • Lol overcompensating much? C'mon Bon Appétit!

  • I'm only here for Harold.

  • The experimental version was at least some kind of eggs benedict while the modern version was just some random stuff thrown together. And lets be honest, without Chriss in this it would have 3mio views less.

  • You need to use a shittier blender 😂

  • So bothered by her red bracelet dangling on the food while she cooks

  • don't like Melissa recipe, but man her personality is kinda nice. love her.

  • i caught it myself im just kidding HAHAHAHAHAHHAHAHAHAHHAHAHHAHAHAHAHAHHAH HAHHAHAHAHAHHAHAHHAHAHAHHAHAHHA

  • 24:51, the eggs made a smiley face lmao :)

  • Modernizing Eggs Benedict does not mean changing the 4 staples of what make this meal exactly what it is. I've never been a fan of salmon benedict or any of the others I've tried. They're not what Eggs Benedict is to me.

  • Kept having mini panic attacks at 17:15 when Melissa’s bracelet came uncomfortably close to the food as she was mixing

  • When your channel needs a revamped, you call in Fils.

  • More Harold pls

  • Is "Canadian bacon" an American concept? I've been a Canadian 24 years and I've never heard anyone call a slice of ham bacon.. we call it ham.. bacon is bacon and the only reason I thought there might be a discrepancy is because of peameal bacon? Someone please explain

    • It’s a term used in the US for what you call “back bacon”

  • Money Green Harold guy has quite the potty mouth lol They had to edit in beeps so much with him

  • Anybody, how long does Harold cooked those eggs Sous Vide?

  • hmm not feeling it... but looks like a whole lot of others enjoyed it, so c'est la vie!

  • Someone explain the state of the coconut tin

  • More Harold and Melissa

  • Remember when Bon Appetit was good before Sohla and Priya ruined everything?

  • "We should be making eggs benedict for people who don't eat pork too" As a Jew who loves me some brunch, Melissa is my new fave

    • It is a filipino take on Eggs Royale (smoked salmon), not Benedict (pork product).There is also Eggs Neptune (crab meat)