His dough is too dry. If you want nooks and crannies, you need batter. English muffin recipes that have a dough you can shape by hand produce tasty bread rolls.
His first English muffin recipe in BBA sucked . Just straight white rolls. He got it right with this one.
My favorite though is Stella Parks’ recipe from her book. I don’t like the version on Serious Eats as much. Too much honey. The whole wheat is nice, though.
I too loved the butter fried crust, but actually did mine in the stand mixer (I’m lazy), and finished them in the oven after frying. I had pretty good nooks and crannies. Did you use a SD starter or yeast for the preforment (I used instant yeast).
I didn’t try his hollandaise as I have my own blender recipe I really like. I did like his poaching method (which came out good with large eggs), but I recently stumbled on to this method which I’ll try next time as it looks really good (if they indeed don’t taste like vinegar).
This week we had very soft scrambled eggs mixed with a pinch of salt and a splash of Mexican crema and cooked on very low heated in salted butter. We served them with buttered English muffins (2 cups of AP flour, 1 cup of buttermilk, 1cup of starter, 1 teaspoon of salt, and 2 rounded teaspoons of turbinado sugar. Rise on a cookie sheet sprinkled with corn meal until about 1 inch tall. Cook on low heat on an ungreased griddle.). We love eggs each and every way. Ever had a puffy omelette with strawberry jam?
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
64
Thanks Scott. I used a yeast pre-ferment poolish because I haven’t had SD starter on hand for years. I used the one of his methods with all hand-mixing. Next time I’ll try the one using the stand mixer and see what it gets me (I prefer this anyway, usually) - this is the one that has you doing a bit of frying but then finishing in the oven.
On poaching, her comments at the end were helpful about undercooking a bit and using the oven to keep warm. I’m normally making (like this morning), EB for 5 to 8 people. Many or most poached eggs methods pretend that you’ll only ever be making 2-4 eggs. But when I’m making EB for 5 people, I’m cooking 10 eggs min (2 EB per person, if they’re hungry).
Edit - maybe I need to specifically search out “large batch” (etc.) eggs Benedict recipes.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
65
Thanks Shelly. I’m just getting started on making EMs, but this looks a lot like some of the more “batter-dough” recipe I’ve seen.
No snotty egg whites! But sunny side up with toast for the runny yolks, or scrambled. Scrambled with add-ins (except for lox/smoked salmon - that goes on a bagel, thank you). Strangely, I don’t like omelets, but I like scrambled eggs with the omelet stuff scrambled in. I have no idea why.
Go figure: I like Egg McMuffins. I like them better when I make them at home, though.
BTW… how did you cut your muffs? With a knife or split with a fork? I was told long ago to never use a knife.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
71
I did the first one with a fork, but it was a real hassle (as in, forked it about 20 times around perimeter and it still didn’t want to tear apart), so I went to knife for the rest. I just didn’t have the time to keep fiddling with them while trying to cut and sear the Canadian bacon, make the Hollandaise and eggs.
We just had breakfast tacos. The eggs were filled with cheese, specifically the rustic cut Mexican cheese. You can badmouth preshredded cheese, and usually I would join in, but this stuff is quite good IMO. We also used the HEB Carb Sense 45 calorie tortillas. Again, diet tortillas (actually anything other than a freshly made real tortilla, preferably using manteca) are usually just cardboard, but charred a bit by draping them over a gas burner, these are passably good. The topping was Herdez guacamole salsa. The eggs were cooked in a carbon steel crepe pan with a little peanut oil. When flipped, the cheese did not stick at all.
I’m the same way about omelets and prefer my stuff scrambled in - usually peppers & mushrooms, sometimes cheese, always herbs. No snotty whites everrrrr.
Me too… but seriously caramelized onions is a must for me. I sometimes use course chopped bacon, but when I don’t I’ll throw a dash of soy sauce and Worcestershire in the veggies before adding the eggs, and flip after they’re set.
Onions absolutely. Peppers. Someone upthread also mentioned cubes of cream cheese. I remember a magazine called Apartment Life (later changed to Metropolitan Home) published a big, ckossy cookbook in the late 70s-early 80s that had a recipe for scrambled eggs with cream cheese cubes and, I think, peppers included. I tried it. It was good. I’ll have to see if I still have the book.
. Just straight white rolls. He got it right with this one.
