Draining Potatoes for Eggs Benedict Louisiane

Video Transcript

" Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. Now we had our potato blanching for about five to seven minutes and like I said all you want to do is get this a little precooked and so here's what we're going to do. You just get a little strainer and you want to put this onto a plate with some paper towels kind of soak that a little bit. Cause what we don't want to do is once these go into the frying pan with oil, we don't want this to splattering all over the place. So you want to make sure and by the time we get done with our Benedict, all of these should be fairly nice and dry and we'll be frying these up. "