介绍:
The secret behind the egg benedict is in the hollandaise, so get your pan on as we cook the hollandaise over the rolling boil with a glass bowel.
制作班尼迪克蛋的秘诀是荷兰酱，so 开火，平底锅放上灶台，预热，我们要用水浴法制作荷兰酱，
首先需要一个玻璃碗，把玻璃碗放在装着沸水的锅上
1. butter 黄油, to put on the pan to melt 需要将黄油融化
heart melting 心都要融化了
2. 接下来，我们需要的是鸡蛋，eggs , separate it from the white, 将蛋黄和蛋白分离，我们选用蛋黄部分制作荷兰酱汁，egg white 鸡蛋白，egg yolk 鸡蛋黄。
3. white vinegar 白醋
Any white vinegar will do, just get some acidity in there任何白醋都可以，只是增加一些酸味
4. Put the bowl over the rolling water and just start whisking it 把碗放入沸水中，开始搅拌，接下来要做的就是把融化的黄油，the melted butter 加入搅拌好的酱汁儿中。
5. a nice pinch of salt / fresh pepper then fresh lemon juice 一小撮盐、新鲜的胡椒和柠檬汁
6. that just makes it vibrant exciting, I want it sort of like the thick custard,奶冻，蛋挞里面的黄色奶状物， I just want it to coat the back of the spoon, 我想让它可以裹在勺子的背面 so it’s like you r giving a nice glossy texture to your beautiful poached egg 我们荷兰酱汁的用处是最后淋在poached egg荷包蛋上面
7. Now as the base for the eggs benedict, you cut off these big muffins put parma ham on the muffin. 至于底胚，我们把麦芬切成两半，把帕玛火腿放到麦芬上
8. Then keep that pan nice and hot, I want all the flavor on the parma ham left in there, I’d rather toast my muffins and I want those muffins soak/ suck all of the flavor from the crisp parma ham. 趁着锅还热，我想让火腿的香味被烤土司吸收。
9. Make sure to toast your muffin nicely, it will prevent them going soggy later.确保煎透麦芬，以免回潮。
soggy （a.）浸水的，透湿的
10.Now the water’s boiled up to the ball, turn it down and then spin your water around like a little whirlpool and get a little cup, so you just drop the cup in 水沸腾之后，关火，搅拌沸水形成小漩涡，用小杯子装打碎的鸡蛋，把鸡蛋顺势流入水中
11. As it starts to move the way up to the water, that’s say that the indication of cooked
当鸡蛋浮上水面，说明已经煮好了
12. Add one to a piece of tissue paper, that just drains off extra water and stop muffin getting really soggy. 把鸡蛋放在纸巾上，吸干多余水分，防止马芬底胚变潮
13. Give them a little season. 加点佐料
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