Poached Eggs and Hollandaise

eggs benedict

Not my prettiest picture.

I used spam (lite!) because I didn’t have canadian bacon on stock. If you haven’t notice I only make things that I have readily at hand. I’m not always a great planner when I cook and I’m usually very hungry so I don’t have patience for grocery shopping. That’s why I always encourage creativity and similar substitutions for ingredients. Anyways, this post is just a refresher for poached eggs since I posted a similar recipe a long time ago and hollandaise sauce.

Poached Eggs

What you need: fresh eggs, pot of water, white vinegar

  • Heat a pot of water, half way filled, to the point where its just about to simmer.
  • Crack the egg into a small container (ramekin, teacup, expresso cup) for easy pouring.
  • Put a splash of vinegar into the hot water.
  • Using a whisk, create a whirlpool with the water.
  • Gently drop the egg in the direction of the moving water.
  • Don’t be alarm, the egg white will gradually wrap itself around the egg.
  • Let it cook depending on how runny you want your yolk (I leave it in for a few minutes). Remove with a slotted spoon, taking the edge of the spoon to scrap and cut the stands of egg whites that have not adhere to the egg.
  • I usually carefully run the spoon and egg under a gentle stream of cold water to stop the cooking process (too lazy to make a bowl of ice water).
  • Place on paper towel to drain excess water.

Easy Hollandaise

(I use the double boiler method sometimes, but using a blender is great/easy)

What you need: 2 large egg yolks, 1 tbsp of warm water, 1 tbsp fresh lemon juice, 3/4 tsp salt, 1 stick of unsalted butter (melted), blender.

  • In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
  • With blender running, pour in melted butter in a very thin stream, blending until sauce is thick and emulsified.



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