- 4 Egg yolks (room temp)
- 1/2 cup of melted butter
- half a lemon
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
Place egg yolks in bowl over a pot of simmer water maybe 3 inches (**important** you do not want the water anywhere near the bowl–as this will cause the eggs to cook really quick and scramble)
Whisk the eggs until they become lighter in colour, smooth and double in volume–takes about 4 to 5 minutes of vigorously whisking–DO NOT stop whisking. Once there I take off the heat and on a flat surface I take a damp towel put it down and make a nest, I place the bowl in this (it stops the bowl from moving when whisking some more). You start whisking again, slowly adding the melted butter a little bit at a time–if you add it to quickly it will break the emulsification of the yolks. Once that is all combined, I squeeze the lemon into the bowl, season to your liking. If you find it to thick, add a couple drops of warm liquid. Then you have completed the Hollandaise-you can set it aside until you get the rest of your dish complete.
- 4 Whole Eggs-cracked into a bowl
- 1 Tablespoon of White Vinegar
- slotted spoon
- 1 pot of water (salted)
Fill pot with water, add vinegar. Bring pot of water to a boil and drop heat to low. Take spoon and swirl the water to create a hurricane effect, add the eggs one at a time as close as you can to the water so they don’t fall in keep spinning lightly. Poaching a soft-boiled egg takes about 3-4 minutes. The vinegar aides in cooking the whites faster so they don’t all float to the top and the swirling helps the whites cook around the yolk to protect it. While these are cooking, get the bread or food you are planning on putting the egg on ready. We did English Muffins in the toaster. Once the cooking time is up on the eggs, take the slotted spoon, lift one egg at a time out of the water and place the spoon on paper towel to absorb up the extra moisture. Continue to do this with all 4 eggs.
Creating your dish you will have your plate with your English Muffins, we used sliced ham, the poached egg and then topped it with the Hollandaise Sauce and Viola your Eggs Benedict is complete.