Tag: Hollandaise

So I’ve mastered Eggs Benedict

So I had been trying multiple recipes for Eggs Benedict. If you don’t know it’s a poached egg with Hollandaise sauce over sausage and a bread.

Hollandaise is nothing but egg yolks, clarified butter, lemon juice and seasoning. In a double boiler whisk the egg yolks until they almost triple in volume from the air being incorporated. Then drizzle in the melted clarified butter while still whisking. Then a dash of lemon juice, some salt and pepper and a little warm water if you need to thin the Hollandaise. Now that I’ve got it down this is good – because the next Hollandaise I make is destined for some steaks.

Now the poached eggs. Get about 3 or so inches of water simmering lightly in a pot. Add a splash of white vinegar. Take your utensil and swirl the water around. Now crack in the whole egg. Give if 2 to 5 minutes depending on how solid you want the yolk.

Then onto some lightly toasted bread with a chicken sausage patty you lay the poached egg and then coat liberally int he Hollandaise.  And don’t forget to season your poached egg – a little salt and pepper is all it takes.

I keep meaning to take a photo but always get involved with the cooking process and no time to snap a shot. So you’ll just have to imagine.

And the name of the dish originates from 1894 from  One Lemuel Benedict wanted a hangover cure. And thus Eggs Benedict was born.

Food: Hollandaise Sauce

So believe it or not I’d never made Hollandaise sauce. It’s a pretty simple recipe:

4 Egg Yolks

1.5Tbsp Butter

1tbsp Fresh Lemon Juice

Salt to taste

Cayenne to taste

Combine all ingredients in stainless steel bowl. Start a 4qt. sauce pot with 1.5″ to 2″ of water and bring to simmer. Place stainless steel bowl on top of sauce pot.

Whisk mixture, the object is not to scramble the eggs but to cook them. You’ll know they’re cooked when the color changes, it goes from a pale yellow to a richer yellow color.

I’m surprised that I never tried this before. This is awesome, it rocks on sausage patties, even scrambled eggs, or a piece of bread or toast.  It’s a nice rich sauce that really doesn’t have that sulfrous taste at all despite using four egg yolks.

Still can’t figure out poached eggs though. One tip was to use white vinegar in the water, but all I have is cider vinegar, red wine vinegar, and balsamic vinegar. So it’ll have to wait until I get some white vinegar. It likely has to do with the acid content.