There are several credible stories about how Eggs Benedict origins, and published references to this dish dating back over years. Montgomery, an American living in France.
Benedict, a banker and yachtsman, who died in Montgomery included a recipe for the breakfast dish, stating that he received it from his mother, who had received it from her brother, who was a friend of the Commodore. Yet another version that was put forth in November of that same year by Mabel C.
One day Mrs. He made it timeless. He created something extraordinary on that dish. And he told the story," that of a hungover man looking for a cure that was only available at the hotel. Here's the twist: Before he was Oscar of the Waldorf, Tschirsky worked at Delmonico's as a waiter and likely overlapped in the kitchen with Ranhofer.
And while there's no evidence that Tschirsky stole the recipe from Delmonico's and brought it over to the then-new Waldorf-Astoria, it's not totally out of the question, especially since the recipe for eggs Benedict was already in print by the time Lemuel Benedict showed up at the Waldorf after a long night of drinking. But the reason the eggs Benedict has endured all of these years isn't because Tschirsky told a good story. I always say that people like fat.
Fat tastes good. Extra Crispy Logo. Save Pin FB More. Credit: Photo by Alex Tepper. By Maxine Builder and Maxine Builder. View Series. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. NOTE: To prevent sticking, grease the pan with a little oil before filling with water. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs bubbles should not break the surface.
HINT: When you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. Without it, the eggs can become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon.
Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
To serve best-quality poach eggs, the poached eggs should be served as soon as they are pulled from the water and drained. They cool down quickly and once cold, they are not as desirable for the diner. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig or chopped chives.
Smoked Salmon - Substitute thinly sliced smoked salmon for the ham. Artichoke - Substitute cooked artichoke heart for English muffin. Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.
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