TRAVELLIVE MAGAZINE Travellive 11-2015

food&wine Text: Phan Cac Truc Photos: Many photographers °N SÉNG KIÕU M≤ VõI MïN TR`NG CH¡N BENEDICT C ∏ch Æ©y h¨n 100 n®m, vµo kho∂ng nh˜ng n®m 1890, Î n≠Ìc M¸ c„ mÈt th˘c kh∏ch muËn t◊m ki’m mÈt m„n ®n c„ th” gi∂i r≠Óu. VÀy lµ ng≠Íi bÂi bµn li“n phÙc vÙ anh m„n tr¯ng ch«n vÌi xËt Hollandaise tı lﬂng Æ· tr¯ng vµ b¨ cho b˜a s∏ng. êt ai bi’t, m„n ®n Æ¨n gi∂n nµy v´ t◊nh trÎ thµnh b˜a s∏ng kinh Æi”n tr™n th’ giÌi, thÀm ch› lµ Æ“ tµi thi thË trong c∏c cuÈc thi n†u n≠Ìng. Tr¯ng Benedict tr´ng c„ vŒ Æ¨n gi∂n, tr¯ng ch«n n≠Ìc s´i vÌi xËt Hollandaise. Th’ nh≠ng Æ” ch«n tr¯ng Æ≠Óc chu»n, lﬂng træng tr¯ng Æ∑ ch›n Æ∆c, trong khi lﬂng Æ· cﬂn l·ng s÷t lµ c∂ mÈt ngh÷ thuÀt. N≠Ìc n†u cho s´i, th™m mÈt chÛt gi†m, th∂ tr¯ng vµo nÂi, bπn ph∂i khu†y thÀt nhã Æ” tr¯ng kh´ng bﬁ vÏ. EGG C„ lœ chÿ c„ Æ«u b’p mÌi hi”u Æ≠Óc nÁi khÊ mµ tr¯ng Æem lπi. ß©y lµ thˆ th∏ch quen thuÈc trong American Master Chef Æ” ki”m tra tay ngh“ th› sinh cÒa vﬁ Æ«u b’p kh„ t›nh Gordon Ramsay. VÌi m„n tr¯ng Benedict, ng≠Íi ta chÿ phÙc vÙ Î nh˜ng nhµ hµng, kh∏ch sπn hπng sang, bÎi chu»n bﬁ n„ kh∏ v†t v∂. LÛc th≠Îng th¯c, bπn nhÌ cæt tr¯ng ra, Æ” ki”m tra ÆÈ s∏nh mﬁn cÒa lﬂng Æ·, vµ Æıng qu™n phËi trÈn lﬂng Æ· vµ xËt Hollandaise th¨m ngÀy vÌi nhau tr≠Ìc khi x¨i kÃm vÌi b∏nh muffin n≠Ìng. GOOD MORNING! EGGS BENEDICT, ANYONE? One day during the 1890s, a customer walked in a small restaurant and asked for something to cure his hangover. The waitress served him poached eggs with Hollandaise sauce made from egg yolks and butter. Little did any of them know that this dish would become one of the most classic breakfast recipes in the world a hundred years later. Egg Benedict appears to be a simple breakfast or brunch dish consisting of poached eggs on a muffin, topped with ham and bacon and served with Hollandaise sauce. Yet, it's not easy to prepare a perfect poached egg. Poaching eggs is THE WORLD so challenging that many home cooks are paralyzed on Master Chef. As Gordon Ramsay, who has mastered the art of the poached egg, said "Many cooks were sent home for an over poached egg. Don't underestimate the challenge." Truly, only those who have great cooking skills can make the quintessential poached egg with round pillowy white surrounding a velvety yolk. It's tough at the very beginning when you heat the water. If the water is too cold, the yolk will separate from the white. If the water is too hot, the egg explodes as it was boiling too violently. When introducing your egg to the poaching water, you have to treat it as gently as possible, or else everything turns into a mess. One of the tips is to add a few drops of vinegar to your water. This way, the white will be kept intact. Try it later and enjoy this luscious breakfast with homemade Hollandaise sauce, sautäed spinach and savory hot muffins! TRAVELLIVE 79

TRAVELLIVE MAGAZINE Travellive 11-2015 | Page 79