Eggs Benedict Benedick" in 1894. In an interview recorded in the "Talk of the Town" column of "The New Yorker" in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the "maître d'hôtel", was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the
Separating eggs which makes separation difficult, it is best to begin with the freshest eggs available. Although many recipes require eggs to be at room temperature, it is easiest to separate eggs that are cold. Eggs that are at room temperature can be separated, but this requires greater caution to avoid breaking the yolk. One solution is to separate the eggs, cover them, and then allow them to come to room temperature. In this method eggs should not be allowed to sit too long because of the risk of bacteria growth. An alternate solution is to bring the bowl of egg whites