ArticlesEggs Benedict | Eggs Benedict ScoringReviewers > Eggs Benedict > Scoring

1 2 3 4 5 6 7
Poached Eggs
Canadian Bacon
English Muffin


The 7-point scale for eggs Benedict

An example score card is shown at right—each component of the eggs Benedict is scored on a 7-point scale:

7 – Sublime
6 – Delicious
5 – Very Good
4 – Good
3 – Disappointing
2 – Poor
1 – Unacceptable

So, a score of 4 for Hollandaise indicates both an acceptably good flavor, and an acceptable quantity (i.e. a perfect Hollandaise isn’t perfect unless there’s enough of it to blend correctly with the eggs, but not so much that the dish is drowning in it).

Two extra points may be added or deducted for garnishes and side dishes, for a maximum combined score of 37 points. This combined score is shown in red.

Despite this mathematical precision, scores are a work in progress. Scores may be an average of multiple reviewers, or may be an average of multiple visits to a restaurant. A score of 7 must generally be confirmed by at least two reviewers.

Note that although the traditional eggs Benedict uses Canadian bacon instead of ham, and an English muffin instead of bread or biscuit, many restaurants have their own variations. Wherever possible the type of meat and the type of muffin or bread used are reflected in the score card.

Also note that potatoes of some form are considered an essential component of eggs Benedict, and in most cases the score card will reflect the type of potato being served (usually frites or thin french fries, but occasionally roasted potato wedges). If no potatoes are served, the score card for that component will not be marked (a score of 0).

Tasting Notes

For some less-technical information about eggs Benedict, see our Tasting Notes.


The blank wallet-size score cards used by contributors can be downloaded in PDF format. Although does not solicit reviews, in some cases new contributors may be considered: contact

The Fine Print

Submitted reviews have been edited for length and style, and are the sole property of

This site and its contents are copyright ©1997-2003 Portions copyright ©1997-2003 13pt. All rights reserved.


©1999-2011 13pt LLC