12 Skills for the Everyday Cook – Poaching Eggs (Skill 1)
It’s my goal between now and Christmas to hone in on 12 Skills the Everyday Cook needs to know. Some of these are skills I don’t know and I’m just learning (so feel free to correct me, but be kind), while others are skills I know but I want to share because I feel like it’s a good one to learn and know. The first skill I’m learning is Egg Poaching! Today we are going to make Eggs Benedict with our poached eggs (which means I’m doing a second skill– tempering eggs for the hollandaise– as a bonus!). NOTE: this is not the typical way you poach an egg, but this method works fantastically! Most people poach their eggs in a simmer, but if you bring it to a rolling boil, you get the same results with no fuss!
The recipe I followed is here: https://tastesbetterfromscratch.com/eggs-benedict-with-homemade-hollandaise-sauce/
Eggs Benedict with Hollandaise
- 2 English muffins
- 4 large eggs
- 4 slices Canadian bacon
For the Hollandaise sauce:
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice , or lime juice
- 1 Tablespoon heavy whipping cream
- salt and pepper (to taste)
- parsley for garnish
For the Hollandaise sauce:
Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don’t curdle). If they curdle a little, you can run the sauce through a sieve.
Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
To poach the eggs:
Fill a medium size pot with water. Bring the water to a rolling boil.
Strain the loose whites off the egg and place the egg into a small bowl. Once the water is rolling, pour the egg into the water slowly (dipping the small bowl into the water as you release it. Set a timer for 3-5 minutes (3 minutes was plenty). Remove the poached egg with a slotted spoon.
**It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com