[TCF June] Eggs Benedict

First of all I gotta admit that I screwed up when I was about to take pictures of the finished product, making the sauce looked like some yellow radioactive chemicals, but it's still damn good.

So yeah, eggs benedict.

Ingredients:


Making the Hollandaise sauce:

is a bitch. Especially if you don't have an electric mixer. Mix the egg yolks and lemon juice in a bowl under boiling water, use small heat. Stir with a whisk until it's getting soft then add melted butter little by little while keep stirring to emulsify the sauce. Keep stirring like a boss until it turns into a nice, fluffy sauce. You can add pepper or salt to your taste.

The second hardest thing is poaching the egg. After that the rest is easy, just stack the smoked beef and poached egg on top of the dough and pour the sauce, voila.


The abomination. Not gonna heat sauce in the microwave anymore.

Thanks for reading, questions and suggestions are welcomed.

Have never poach a egg in my life. Hollandaise got chunky on you, double boiler or warming pan can fix that.

I am ashamed to admit that I've never poached an egg either. I know theoretically how to do it, but I'm never in the mood for poached eggs, since I don't like runny yolks at all. I should really try it out sometime though...

You hand-made Hollandaise sauce - ouch - you are right that is a real bitch (I normally buy the ready-made option - so props to you for that...

And you are getting a plus rep for that illustration of Saber (the meal also deserves a rep too)

You had the heat to high so your eggs scrambled and your sauce broke, you should add hot water to it next time it looks like it's about to break and it should fix it, but make sure you whisk like crazy. Also if you didn't clafify the butter that could've been a problem.

Adding vinegar to your poaching water helps keep the egg white together.

Thanks for your inputs guys. Sorry for my late reply, forgot to check this thread.



yeah that happened after I heat the sauce in the microwave. Not gonna fuck up anymore. And thanks for the tips on poaching, gonna try that on another time.