Eggs Benedict

 

Eggs Benedict

Cooked in hot water without shell and inside a soup ladle, eggs Benedict should be left with boiled white and liquid yolk.




Ingredients

Eggs, water, salt, vinegar and clarified butter.

Preparation

Poached Egg

Boil water seasoned with salt and vinegar. Open the egg into a cup or small bowl, add vinegar and let the egg form a skin. With the help of a wire rod, form a whirlpool in the water and add the egg while the water is rotating. Let the egg cook for 5 minutes, without letting the water boil to the maximum. Remove the egg with the aid of a slotted spoon.


Hollandaise sauce


Reduce white wine vinegar with tarragon, add egg yolks to vinegar reduction. Cook in a bain-marie, involving constantly until a temperature of 63º C. Remove from heat and emulsify with clarified butter.


To assemble, follow the order:


Slice of toasted bread, ham or bacon, poached egg and Dutch sauce.

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