Cutting Green Onions for Eggs Benedict Louisiane
Part of the Video Series How to Make Cajun Eggs Benedict Louisiane
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Video Transcript
Cutting Green Onions for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. While our potatoes are blanching I'm going to go ahead and cut up some green onion and that will also go into that. For this we're going to for both the white and the green parts of it so just go ahead and snip off the root end of that, just like that. Just pretty much finally chop this. You don't want to get to big of chunks because again when we fry this with the potatoes we want them to have a little crispness to it but we want them to be cooked through. So if they're too big of a piece, they are not going to cook as the same time as potatoes and all you're really going to taste is a big onion flavor. You want this to be a nice compliment and a nice settle background to it.
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. While our potatoes are blanching I'm going to go ahead and cut up some green onion and that will also go into that. For this we're going to for both the white and the green parts of it so just go ahead and snip off the root end of that, just like that. Just pretty much finally chop this. You don't want to get to big of chunks because again when we fry this with the potatoes we want them to have a little crispness to it but we want them to be cooked through. So if they're too big of a piece, they are not going to cook as the same time as potatoes and all you're really going to taste is a big onion flavor. You want this to be a nice compliment and a nice settle background to it.
About the Expert
Expert: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Read More
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