1/22/2024 0 Comments Epicurious blender hollandaiseReally good process for getting everyone served together. But for now, I'll continue to pay top dollar for my beloved Eggs Benedict & Salmon. I will give it one more try when I am feeling adventurous and use less lemon.I appreciate your video and recipe. It looked lovely, the eggs were perfect only I did not like the Hollandaise sauce. This is the way it's served at a high-end restaurant. I made the sauce per video and recipe word for word, dressed the homemade biscuits (no English muffins in home) with smoked Salmon, poached eggs,Hollandaise sauce, cayenne, capers and a couple of thinly sliced red onion. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon. My sauce didn't thicken, but that was probably just my fault. The Poached eggs were definitely not foolproof and I don't recommend this method of putting them in the same bowl and then separating because it's hard to give each yolk the right amount of white as you slide them in. So many dishes if followed exactly as written! Great recipe, but if you don't have a dish washer be careful. Is it just me who is crazy about dishes? If so, sorry! Finally, I just made sure to leave a 1/4 of melted butter in my measuring cup after streaming into blender, rather than set aside in advance in yet another dish. And when re-heating the eggs, I placed the eggs on my serving platter on the paper towel, then I assembled on my baking sheet, dried off my platter, then plated (rather than using a plate just to dry the re-heated eggs). I used some already dirty dish from breakfast. Speaking of dishes, I didn't use a new dish to catch the strained egg either. All eggs cooked for between 3-4.5 min, and they all turned out the same. I went straight from strainer to simmering pot. I strained the egg, but I didn't bother placing all the eggs in another bowl before poaching. I did make them about 6 hours in advance. The poached eggs also turned out perfect. I didn't need to cover it and place in hot water, keeping the sauce on top of my oven while it pre-heated and the muffins toasted kept it pretty warm. I'm not a hollandaise expert, but I thought it tasted really good once it mixed with the egg yolk. If you’re doing them in advance, just cut the strings off before you heat them the second time. They can’t be seen and if by chance they can be seen, they won’t be seen once you spoon the sauce over. I then remove them from the water with a slotted spoon, let them drain a few seconds on a paper towel, and then set them on the ham with any string underneath. I just rotate them in the boiling water so that the strings are minimal. I didn’t bother with the egg straining part. The promise of this recipe is so high, but I think I'm going to have to go back to arm cramps over a double boiler. Sorry Molly - I don't know what I'm doing wrong, but I've tried this 3 times and the hollandaise just breaks. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain. Remove each egg from ice bath and lower into pot, then turn off heat. To reheat eggs, bring a large pot of water to a bare simmer. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Toast muffins until golden brown around edges, 6–8 minutes. Arrange English muffins, cut side up, on a sheet tray. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Step 8ĭo Ahead: Hollandaise can be made 1 hour ahead. warm water and adjust seasoning as needed. If sauce seems too thick, thin with 1–2 Tbsp. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). Transfer to a medium bowl stir in salt and cayenne. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Blend egg yolks and lemon juice in blender just to combine. Step 7įill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Transfer remaining butter to a small liquid measuring cup. Set aside ¼ cup melted butter for assembly. Heat butter in a medium saucepan over low until melted. Step 5ĭo Ahead: Eggs can be poached 1 day ahead. Repeat poaching process with remaining 6 eggs. Skim off and discard any foam or bits of egg white in pot.
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