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Binging with Babish: Eggs Florentine from Frasier


I have eggs benedict, and eggs florentine Did you bring ketchup? Oh No, I’m sorry. Let me get that for you right now. Ketchup on eggs florentine? Now, I remember ordering this It’s the breakfast. I always have after a night of passion. Eggs Benedict? That’s very rich. I only have it once a year [clip ends] Hey, what’s up guys welcome back to Binging with Babish. Where this week I’ve partnered up with the Venetian Resort in Las Vegas Who asked me to come up with a new secret room service item for their in-room dining menu And I thought, despite its unfortunate inclusion of ketchup, the room service ordered on my favorite show in the whole wide world was probably a good way to go. Plus, it’s an opportunity to make English muffins We’re gonna start by combining one packet of instant yeast and a teaspoon of sugar enlisting help from tiny whisk of course, heating half a cup of milk to 110 degrees Fahrenheit Adding it to the yeast and sugar mixture and allowing it to bloom for about 10 minutes. While we wait for that, Let’s bust at our stand mixer We’re measuring out 325 grams of bread flour that we’re going to sift into the bowl of our stand mixer Let’s come up for a the name for this guy… “medium sized sieve”? ..It’s not very good Once all the flour has been sifted We’re adding our bloomed east mixture Which you can see is kind of big and foamy, along with just over a half a cup of water, a quarter teaspoon of baking powder, and a quarter teaspoon of baking soda. Mix up this mélange with your paddle attachment for about a minute until everything comes together and then it’s time to switch to our dough hook for a long, hard knead. You see this is a very high hydration dough, around 75%, which means that it’s gonna be very sticky and very hard to work with. But, kneading it for 20 minutes non-stop along with a nice long proof are gonna make what would normally be a pretty gooey mass a lot more handleable. Now bear in mind it’s still gonna be sticky, but it should sort of straddle the line between sticky and tacky. As such we’re going to generously oil a bowl for rising, wrassle this guy out of here and you can see that as long as I keep my hands moving quickly, the dough doesn’t actually stick to them. Anyway, we’re gonna try to work it into a smooth ball, place it into our oiled bowl, cover and let rise for at least 90 minutes, or until more than double in size. Walk in and do your surprised hands shtick, unwrap the wrap, and then it’s time to turn out. Onto a lightly floured work surface that is. We don’t wanna add too much more flour to the dough itself We just want to keep it from sticking to our countertop. So we’re scooping it out and then we’re punching it down, and then rolling our guy out to about a half inch thickness It’s gonna spring back some just be gentle, take your time with it. You want it large enough so as you can cut six rounds using a 3-inch biscuit cutter. I’m then placing them on a rimmed baking sheet lined with cornmeal You can reform and roll out your dough scraps to make more muffins, but they’re going to be miss shapen. So they’re perfect for testing temperatures, cook times, or for a little snack for the chef. We’re covering these and letting little rise one last time for about 30 minutes until they’re slightly puffed up. We’re scooping them out using a spatula one by one and then bringing them over to an awaiting cast iron skillet that has been Preheating over medium heat for about three minutes. Working three or four at a time We’re arranging these as close to the center of the pan as we can and then we’re giving them a good spritz with water so they can rise a bit more during the cooking process. We want to keep a close eye on these things not that kind of closed eye stupid. Yeah, I’m talking to you Just let them cook for about three minutes, and then check them every minute or so up to five or six minutes.. Just to make sure that they’re not burning and that they’re browning evenly. After about five minutes in my case I’m giving these a flip and then cooking for another four to five minutes on the other side We can flip them again if you want a little bit of browning extra-credit We’re cooking these to an internal temperature between 200 to 210 degrees fahrenheit. Extracting it onto a wire rack for cooling and allowing to cool completely about thirty excruciating minutes. Now I thought I’d try a little experiment and try spraying both sides of the English muffins.. But, this turned out to impede both rise and browning. I mean just look at the difference. Spray twice: that’s not nice. Spray once: you’re no dunce and I decided to sacrifice one muffin so we could have a porny, pull-apart, nooks and crannies viewing party. What beautiful pillows upon which our eggs can lay their heads. Speaking of which it’s assembly time I’m simply sauteing some spinach and butter with a clove of crushed garlic Salt and freshly ground pepper and letting those flavors get to know each other before we start poaching our eggs as you can see I’m using old wool pool method turning the water into a tizzy and Dropping the egg into the center of the Whirlpool kill the heat cover and let sit for five minutes Just enough time to make some blender hollandaise. Into the jar of a blender goes 4 large egg yolks, the juice of half a lemon, a pinch of salt and a dab each of Dijon mustard and hot sauce if you so desire. We’re blending that together for 10 seconds just to get everybody acquainted and then I’ve got one stick of piping hot butter that I’m going to stream in a very slow, very steady stream into the blender as it runs. This method is pretty foolproof But just don’t pour the butter too quickly or you will scramble your eggs. And now as you can see We’ve got a lovingly toasted fork split English muffin upon which we are depositing our spinach, followed by eggs Give a little poke to make sure that they’re soft coat- they are – and for each a generous spoonful of hollandaise sauce That’s the consistency we’re looking for, we want it to just essentially drape over the egg. Not dreadfully drip, or flaccidly flow over the egg. [scoffs in disgust] Anyway, before I kill all of our appetites it’s time for the first cross-section we’ve had on this show in a little while. Let’s all wait on bated breath to see if I cook my eggs correctly… and I did the yolks are runny, but just starting to set. That’s right where I like it for Eggs Benedict and Eggs Florentine. Otherwise everything just gets too goopy. Oh, yeah. I almost forgot Lilith’s Lilith Lilith [stumbles over words] Jesus that’s hard to say! Lilith’s surprise ingredient: ketchup. Which I got to say not a positive addition to this dish This should be served on the side for whimsical and tributary purposes only. That said this is a clear entrant into the clean plate club… Just, without the ketchup…. and definitely not to be eaten in the bathroom. Hey guys, so I just want to say thank you again to the Venetian for sponsoring this episode. The Venetian is a really gorgeous Resort in Las Vegas and I for one am very excited to go there and order this secret menu item. If you go out there and try it and take a picture, tag me on instagram, tag @VenetianVegas. If you want to find me I’ll be playing Texas Hold’em probably. Just promise me. You won’t do this, please.

Randall Smitham

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80 COMMENTS

  1. Ferrari Red Posted on July 25, 2019 at 12:20 pm

    You should be a contestant on master chef

    Reply
  2. badtz maru Posted on July 26, 2019 at 12:15 am

    wait, how was that a secret if you told us?

    Reply
  3. JudgeSmailes__ Posted on July 27, 2019 at 12:34 am

    Don’t you typically use Hollandaise sauce for Eggs Benedict and Mornay sauce for Florentine?

    Reply
  4. PAPACITO GRANDE Posted on July 27, 2019 at 2:40 am

    If i was rich, i would pay babish to b my personal chef!!!💯💯💯💯

    Reply
  5. Haris Hassan Posted on July 28, 2019 at 11:28 pm

    Go onto master chef

    Reply
  6. Jordan Tiplady Posted on July 30, 2019 at 8:41 am

    I just had a twitch in my pants 👌🏼

    Reply
  7. Glen Haywood Posted on August 2, 2019 at 6:38 am

    Get off the strip of you go. Check out HiScores on Blue Diamond. Cool little bar that has old school arcade games.

    Hash House A GoGo is another good spot to eat. The bloody Marie's there are awesome. And large portions, if that's your thing.

    Reply
  8. Emmie Waterman Posted on August 2, 2019 at 5:58 pm

    cherries jubilee from fraiser!!!! and don’t forget to flame it 😉

    Reply
  9. Jb Serrano Posted on August 5, 2019 at 12:02 pm

    I thought it was eggs FORTNITE….

    Reply
  10. Ellie Lara Posted on August 6, 2019 at 2:16 am

    “Spray it once, you’re no dunce” I would like that on a t shirt

    Reply
  11. Midori Sakura Posted on August 6, 2019 at 10:40 pm

    Just a spoonful of sugar helps the medicine go down~

    Reply
  12. SandboxArrow Posted on August 7, 2019 at 12:30 am

    How do you find these shows?

    Reply
  13. FortAwesome1974 Posted on August 9, 2019 at 1:52 am

    There is only one secret method to poaching eggs and that is to use the freshest eggs possible. As we have our own chooks that's no problem for us but when fresh you literally just crack into a small bowl and then pour into the water, just still plain water as when they are this fresh the eggs completely stay together!! I could never poach an egg right until we got our own egg making machines!!

    Reply
  14. Tobe Smith Posted on August 9, 2019 at 9:10 am

    Cant beat Eggs Woodhouse

    Reply
  15. Marco Sinso Posted on August 10, 2019 at 10:25 am

    For those who can't manage to do poched eggs, just use a bowl, put plastic film in it and the egg, make a little nest, and put the egg in the water with the plastic envelop

    Reply
  16. FeStiVe YT Posted on August 11, 2019 at 4:59 pm

    Gordan ramsay approves of this video

    Reply
  17. Nick Pax Posted on August 13, 2019 at 4:51 pm

    I enjoyed this short making food thing… I only have one egg and its the one in the back and its supposed to be white not brown i think. Maybe i'll drink some ketchup then.

    Reply
  18. Rob Bob42069 Posted on August 13, 2019 at 11:37 pm

    That joke at the start was hilarious!

    Reply
  19. wallacetf Posted on August 14, 2019 at 2:15 am

    eggs slightly overdone for me but otherwise looks delicious

    Reply
  20. Tori Monoxide Posted on August 14, 2019 at 3:53 am

    "Food? IN THE BATHROOM?" 😂😂

    Reply
  21. blacksmith224 Posted on August 14, 2019 at 5:25 am

    Frasier blows

    Reply
  22. Gemfyre Posted on August 14, 2019 at 9:16 am

    Ketchup bad, but I can see it working with a tomato chutney/salsa type thing

    Reply
  23. Sam Grant Posted on August 14, 2019 at 1:17 pm

    Can you make Naruto’s ramen from the animated series Naruto

    Reply
  24. Tyler Harrell Posted on August 14, 2019 at 9:59 pm

    Wait; I’m not the only one who cooks more than needed to eat while cooking a la “Chiefs Snack”?

    Reply
  25. Damir Mešić Posted on August 16, 2019 at 1:07 am

    Hey Babi, I can't freaking measure the temp every 2 seconds, I don't have sponsor money. Any solution of knowing the recipe without measuring the temp ever?

    Reply
  26. Sidney Gronau Posted on August 16, 2019 at 12:32 pm

    if I had the money I would definitely be a patron but nonetheless I still love your show and I watch every single one keep up the good work and thank you for the recipes and I've used several of your cooking methods and lessons and they've all worked out perfectly you're an excellent cook and teacher thank you again

    Reply
  27. Heavymetalization Posted on August 16, 2019 at 4:01 pm

    rip those two perfect specimens at the end

    Reply
  28. lawlshane Posted on August 16, 2019 at 11:13 pm

    Ketchup? I am WOUNDED

    Reply
  29. Tobin Kovoor Posted on August 17, 2019 at 7:35 pm

    Nice Easter egg with the melange

    Reply
  30. Jaime Lynn Posted on August 18, 2019 at 7:03 am

    nobody told me English muffins are weird pancakes wtf

    Reply
  31. Lunky Straydog Posted on August 18, 2019 at 8:20 pm

    Looks good

    Reply
  32. Col Posted on August 19, 2019 at 4:16 am

    That’s one of the best episodes, my god-

    Reply
  33. aingea v Posted on August 19, 2019 at 1:26 pm

    why am i watching this rn,,,,, i need to get two fillings and so i can’t eat

    Reply
  34. Impulse 311 Posted on August 23, 2019 at 8:31 am

    "tossed salad and Eggs Florentine", just doesn't have the same groove to it, I guess.

    Reply
  35. Stapp Suck Posted on August 24, 2019 at 3:47 pm

    I love that Babish is such a big Fraiser fan! I fall asleep to the show just about every night.

    Reply
  36. steadyforge Posted on August 24, 2019 at 10:27 pm

    Glad I use the same exact mixer found it at a garage sale black for $10 bucks new in box

    Reply
  37. SCBJQ Posted on August 27, 2019 at 6:17 am

    I usually add a little sauteed minced onion and feta to my spinach.

    Reply
  38. Shiori Nakamoto Posted on August 27, 2019 at 6:41 pm

    Hollandaise sauce is supposed to be made with Castriq, right? (idk how to spell that haha)

    Reply
  39. Sunny Dlight Posted on August 29, 2019 at 3:09 am

    Cheers is a a bit more better than Frazier in my opinion.

    Reply
  40. Kappa Kappa Posted on August 29, 2019 at 11:56 pm

    He didn’t say Kosher Salt.

    He didn’t say Kosher Salt.

    Reply
  41. jotabeas22 Posted on August 31, 2019 at 2:53 pm

    "What beautiful pillows upon which our eggs can lay their heads"

    So… Boobs?

    I'm calling boobs.

    Reply
  42. Ken Roberts Posted on September 1, 2019 at 12:10 pm

    disappointed he didnt make his own water

    Reply
  43. Prodromos Peios Posted on September 1, 2019 at 6:43 pm

    0:37 so black people should not eat this?

    Reply
  44. Nirmal Kirtisinghe Posted on September 2, 2019 at 11:23 am

    Can you make all the stuff that they didn't have in the donut shop in Weird Al's Albuquerque?

    Reply
  45. Kassy's weird gacha's bloop Posted on September 3, 2019 at 1:07 am

    Where's the tossed salad?

    Reply
  46. Karmav3 Posted on September 3, 2019 at 2:28 am

    What kind of watch is that?

    Reply
  47. Joe Posted on September 4, 2019 at 11:28 pm

    Why did you no longer have your intro?

    Reply
  48. ChrisTrapYT Posted on September 7, 2019 at 4:05 am

    I think putting tomato slices on it would be a good substitute for the ketchup…

    Reply
  49. No Clear Reason Posted on September 13, 2019 at 7:26 am

    Twisted Sifter

    Reply
  50. Denise Servanez Posted on September 13, 2019 at 9:12 am

    Pleasedo the chocolate cream pie in Julie & Julia

    Reply
  51. Lindsey Simmer Posted on September 14, 2019 at 2:58 am

    ah Niles…

    Reply
  52. Steven Wallman Posted on September 14, 2019 at 8:29 pm

    You could serve it on a hubcap because……….there’s no plate like chrome for the Hollandaise.

    Reply
  53. João Lucas Fraga Posted on September 16, 2019 at 6:58 pm

    To be sure, Lillith Sternin isn't exactly a normal person…

    Reply
  54. Michael Corso Posted on September 19, 2019 at 1:00 am

    Siv – ester Siv-loan

    Reply
  55. Dutch Blades Posted on September 21, 2019 at 2:21 pm

    5:50 That physically hurt.

    Reply
  56. Chris Draco Posted on September 21, 2019 at 11:23 pm

    what kind of wrap does he put over the bowl the dough rises in?

    Reply
  57. Jonathan Zimmerman Posted on September 27, 2019 at 1:06 am

    BLENDER HOLLANDAISE!!?? Oh Babish. Somewhere the chef that taught you all this is cringing. It’s better and easier the classic way! Chef up and grab that whisk!

    Reply
  58. SlimShadow Posted on September 27, 2019 at 1:58 am

    2:59 Me watching my food in the microwave

    Reply
  59. Rabea Halim Posted on September 27, 2019 at 11:38 am

    a recipe I'm going to try for sure!

    Reply
  60. lilbitchanair parow Posted on September 27, 2019 at 3:57 pm

    Banish bring cute trying to do food porn

    Reply
  61. Juan Perez Posted on September 27, 2019 at 6:42 pm

    I thought that ketchup bowl was bigger than that wtf 😂😂

    Reply
  62. Camille Fekete Posted on September 30, 2019 at 5:20 pm

    Okay but seriously fellow Frasier fan: the most famous dish in the series: Duck à l’orange. 🦆 🍊

    Reply
  63. Jacobe Perrier Posted on October 1, 2019 at 11:58 pm

    Did you quote Everybody Loves Raymond with the nooks and crannies?

    Reply
  64. Okumura Rin Posted on October 3, 2019 at 9:35 am

    Lol this was playing while i had sleep paralysis

    Reply
  65. Марія Левчук Posted on October 3, 2019 at 1:30 pm

    Niles and Lilith??? A night of passion? Damn it, Babish! I started watching this show because of you and you go ahead and spoil it. Bad, bad Babish!

    Reply
  66. LifeLostSoul Posted on October 7, 2019 at 5:36 pm

    Eggs florentine is so much better with fresh spinach and a slice of 🍅. Like it feels wrong for it to not have a slice of 🍅 and most places I eat it also offer it with 🥑.

    Reply
  67. yeetmaster Posted on October 8, 2019 at 2:04 am

    medium sieve Sam

    Reply
  68. Lirza Posted on October 8, 2019 at 10:51 pm

    I'm not gay but eggs florentine and bendedict is eggs florentine and bendedict

    Reply
  69. Bryan Werner Posted on October 9, 2019 at 12:33 pm

    Cooking this was both fun and immensely rewarding. Sadly I couldn’t make the dough but toast worked…kinda…and I don’t have a blender but whisking worked for me.

    Reply
  70. Rosalyn Robinson Posted on October 11, 2019 at 4:07 pm

    Please make Jeeve's famous invigorating drink from Wooster and Jeeves!

    Reply
  71. Floki Arms Posted on October 11, 2019 at 8:50 pm

    Well as Martin says, Lilith is weird.

    Reply
  72. Glen Haywood Posted on October 12, 2019 at 8:07 am

    Glad I left Vegas. Place is a shithole to live in.

    Reply
  73. ram tree Posted on October 16, 2019 at 1:27 am

    1:00 is that a jojo reference?

    Reply
  74. Jeff E Posted on October 16, 2019 at 4:40 am

    When you do your surprised hands do you also surprise face too?

    Reply
  75. Realass Nigga Posted on October 17, 2019 at 10:07 pm

    Love how he says “it’s gone be sticky”🤣

    Reply
  76. MattrickBT Posted on October 19, 2019 at 5:07 am

    The best part about Frasier for this channel is you could literally make about 50 videos on it alone. I hope you a video about Chilean Sea Bass with over-braised chard paired with an aggressive zinfandel one day!

    Reply
  77. Jordan The Awesome One Posted on October 19, 2019 at 1:47 pm

    Hey Babish, can you include the cup measurement if you dont have access to a gram scale? Thanks😊

    Reply
  78. Bendy Fish Posted on October 19, 2019 at 9:09 pm

    he called us son so we are his children canonically

    Reply
  79. Benjimeme Taylor Posted on October 25, 2019 at 10:41 am

    Can you do pretty patties or kelp shakes

    Reply
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