I made eggs benedict!
Jan. 5th, 2011 09:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
christopher575
This was my first time poaching eggs, and I wasted a few getting there. I should have watched a couple of videos again beforehand so my expectations would be set appropriately. You'd be surprised how much egg white ends up detached from the rest, even when you do it perfectly.
I also should have planned ahead to make something with the eggs that I couldn't use because their yolks broke. But we had a shopping misfire which led to a whole extra carton of eggs in the house, so this was the best possible time to waste some of them.
Before you're too impressed, the hollandaise is a mix from a packet. I tried making real hollandaise once and will never do that again. The stuff from the packet is ok if you add some salt and lemon juice.
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Date: 2011-01-06 12:33 am (UTC)Anyway, all you need is 2 metal bowls and a whisk. Seriously, that's all. So first, I add 3 yolks to the smaller metal bowl, and the juice from 1 lemon (I like it super lemonie). To this I add 1 dash tabasco, a pinch of s&p, and a pinch of dried tarragon, ymmv. I also have on hand about 1/2 stick melted butter. I use a lot less butter than what's traditional, plus I don't clarify it either. Anyway, put the yolk bowl over a smaller bowl with boiling water in (you're basically making a double boiler) and start whisking the beejeezuz out of the yolks, they'll lighten and start to thicken, at this point, drizzle in some of the butter, whip, drizzle, whip until the butter's all incorporated. Re-taste for seasoning if you need it. If you break the sauce, just drizzle in a bit of very hot water and whisk until it reforms. It's really delish. Add some reduced white wine, shallot, and vinegar and you have a bernaise!
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Date: 2011-01-06 12:37 am (UTC)no subject
Date: 2011-01-06 12:38 am (UTC)