Separate the Eggs for Eggs Benedict

Video Transcript

"Hello! This is Chef Sean Roe on behalf of expertvillage.com. The next step for eggs Benedict is separating out the eggs to obtain the yolks to start the hollandaise sauce. To do so, we have two eggs because we’re going to be making 16 ounces of hollandaise sauce. One egg yolk can usually emulsify 6-8 ounces of butter. Easiest way to do so is crack the egg gently. You don’t have to worry about shells, since what you’re going to do is lay this into your hand, drop the egg shells right down. You’re just going to wiggle it around until all the egg whites are separated. We do this because the egg yolk has protein in it. The protein will emulsify the butter, as it is a butter sauce. To emulsify means to homogenize two liquids that are usually not homogeneous. When we’re done with that we’ll take out egg yolks over to the blender and it’s ready for our next step. "