Eggs Benedict toast. Another, later claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then "The New York Times" food columnist Craig Claiborne which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture". Several variations of Eggs Benedict exist Eggs Benedict Eggs Benedict, also informally known as Eggs Benny,
Pasteurized eggs to maintain freshness and prevent environmental contamination and stamped with a blue "P" in a circle to distinguish them from unpasteurized eggs. Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve experimental processes or products that are actually on the market. Taste tests noted deficiencies in pasteurized shell eggs experimentally produced via a microwaved pasteurization process (not for commercially available pasteurized shell eggs). Using commercially available pasteurized shell eggs, a "San Francisco Chronicle" reporter noted a "slight chemical taste" for pasteurized shell eggs, and a Lifescript blogger noted a "barely detectable" flavor