How To Make Poached Eggs My Easy Method
The steps explained below are for my Easy Method for making poached eggs that even beginners can use. For the traditional Whirlpool Method, please see the Poached Eggs recipe. The Whirlpool Method will make more perfect poached eggs shape, but it does take practice to perfect, its difficult to make more than one at a time, and you need eggs < 4 days old max.
For a full explanation of the why for the steps explained below, see the Poached Eggs recipe. If I explain everything here, it will take too much reading for you to get on with making your Eggs Benedict!
First: The Easy Way To Make Hollandaise Sauce
What makes this classic mother sauce seem difficult? Tempering the egg yolks so they dont scramble and adding the butter slowly enough so the emulsion holds without breaking. Traditionally, this is done in a large metal bowl held over boiling water to steam the eggsbut thats not how we do it in a restaurant.
Our secret: Use modern technology! A blender or a handheld immersion blender will provide enough heat to temper those egg yolks, so all you need to do is blend away for the best hollandaise sauce of your life.
- Kosher salt and pepper, to taste
- A blender or immersion blender
Instructions for Making Hollandaise
Melt the butter in the microwave or in a small sauce pan until its bubblingyou want it to be hot. Meanwhile, place the eggs, water, and lemon juice in the blender and begin blending. Slowlyvery slowlyadd the hot butter in a slow, steady stream. If the mixture gets too thick, you can add a teaspoon of water at a time to help it along. Once its complete, season the sauce with salt and pepper to taste and cover it with plastic wrap until youre ready to assemble.
Test Kitchen tip: If you want to make your hollandaise ahead of time, youll need to keep it warm. Its fine at room temperature for about an hour, but if youre holding it for longer we suggest storing it in an insulated coffee mug.
How To Fix Broken Hollandaise Sauce
The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure youre streaming in butter thats hot enough .
But in the case that your sauce does break and becomes a speckled mess, dont fret. Below are two methods to try that will help bring your sauce back to life.
- Blend 1-2 tablespoons of boiling hot water: As youre blending, slowly add in the hot water and blend until the consistency is right.
- Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.
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What Does Hollandaise Taste Like
It tastes like rich, creamy, lemony butter. Hollandaise is one of the French Mother Sauces. It is made by beating raw egg yolks with a pinch of salt and a squeeze of lemon juice. Then, over a hot water bath, clarified, melted butter is beaten in a thin stream into the egg yolks until you get a rich, creamy sauce.
Can I Make Eggs Benedict In Advance
- You can poach eggs in up to 2 days in advance and reheat in boiling water for about 30 60 seconds. The yolk just may be a bit more set this way.
- I have found with leftover sauce I can reheat gently in the microwave, the consistency is a bit thicker though.
- English muffins and ham will need to be served right after heating.
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Substituting Poached Eggs In Eggs Benedict
For a variety of reasons, you might now want to make and serve poached eggs in your Eggs Benedict. Here are substitution ideas for poached eggs in Eggs Benedict:
- Fried Eggs: Fried eggs are super quick and easy to make. Simply set a non-stick skillet over high heat, grease with a drizzle of oil, then crack eggs open over the hot surface. Season each egg with salt and pepper and cook until the egg white is set. Then remove them to a plate and transfer them to a low oven to keep warm until service.
- Over-Easy Eggs: Follow the fried egg directions. But, just before the egg white is fully set, use a spatula to flip over the eggs. Cook for 30 seconds to 1 minute more, depending on how set you want the egg yolks to be. Then remove them to a plate and transfer them to a low oven to keep warm until service.
- Scrambled Eggs: Some people just dont like runny yolks and thats okay! That definitely shouldnt prevent them from enjoying Eggs Benedict. Simply crack, scramble, and season eggs in a bowl. Then pour them in a hot, greased non-stick skillet and cook, stirring with a spatula, until the eggs are cooked but still look a tiny bit wet. The eggs will finish cooking with the residual heat.
How To Store And Reheat Hollandaise Sauce
While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will cook up a bit. So here are two options for reheating just be cautious!
- Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Repeat this process until your sauce is fully warmed up.
- Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once its warmed up, pour the sauce back into a serving bowl.
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For The Hollandaise Sauce :
teaspoon kosher salt, plus more to taste
slices deli ham of your choice
beefsteak or large vine-ripened tomato, sliced into 4 slices
kosher salt and freshly ground black pepper, to taste
cilantro leaves, for garnish
Make hollandaise sauce:
Place the butter in a small microwave-safe bowl and microwave on medium power until almost completely melted, 2030 seconds. Stir to finish melting the butter rather than overheating it.
Whisk together the egg yolks, 1 tablespoon lemon juice, and salt in a medium bowl. While still whisking, drizzle the melted butter into the mixture in a slow stream until incorporated. Microwave the sauce on high, stopping after 15 seconds to stir, until the sauce thickens, 30 seconds total. Remove the bowl from the microwave and whisk in the cream until fully incorporated. If the hollandaise breaks during microwave , add a splash of water, whisk vigorously, and microwave for another 510 seconds. Whisk again until it comes together and repeat if necessary.
Poach the eggs:
Cook the ham and tomatoes: Heat the oil in a medium nonstick skillet. Add the ham and fry until lightly golden and crisped on the edges, 12 minutes per side. Remove from the skillet, then add the tomatoes to the skillet and cook, seasoning with salt and pepper, until slightly softened, 12 minutes.
Foolproof Eggs Benedict With Blender Hollandaise Sauce
This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home!
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Along with crêpes,croissants, and pancakes, Eggs Benedict is undoubtedly a delicious, ubiquitous breakfast classic. Id say Eggs Benedict should be named to the breakfast hall of fame! Runny eggs, rich sauce, salty ham, and the optional veggie on toasted bread: Eggs Benedict has everything you need to wake up your taste buds and start your day on a delicious note.
But, while Eggs Benedict might be the most requested breakfast dish in restaurants, it can be an intimidating dish to make at home. The culprit: hollandaise sauce. Hollandaise is considered to be one of the five mother sauces of French cuisine, and it is made with egg yolks, melted butter, and lemon juice.
One of the reasons that hollandaise sauce might have earned its finicky reputation is that the sauce comes together as an emulsion, that is, the ingredients need to be beaten together properly to fully blend in and create a silky-smooth sauce. If the hot, melted butter is poured too quickly into the yolks, the yolks can cook and curdle, creating a sauce with a grainy consistency.
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What Are The 5 Mother Sauces In French Cuisine
Béchamel, velouté, espagnole, hollandaise, and tomato are the five French mother sauces. Mother sauces, created in the 19th century by French chef Auguste Escoffier, serve as a base for a wide range of delectable sauces that may be used to enhance a wide range of foods, including vegetables, seafood, meat, casseroles, and pastas.
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The Best Tomatoes For Marinara Sauce
I prefer canned organic crushed tomatoes as theyre easy to find and make for a smooth sauce. Can you use canned whole tomatoes? Of course. If you use canned whole tomatoes just squish them between your hands or use a spatula to break them down while they cook. The texture will be a bit chunkier, but if thats what you prefer, go for it.
You can also make marina sauce from fresh whole tomatoes, it just takes a bit longer. Dice the tomatoes up and add them to your pot. Theyll take a bit longer to break down and you might want to use an immersion blender to make them smoother, but its always fun to see which texture you prefer best.
I hope you enjoy this marina sauce from scratch! And Id love to hear what you make with it in the comments below.
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Hollandaise Sauce In A Blender
Amp up your brunch or dinner game with a sauce that everybody will think you have slaved over, even if it only took a few minutes and a blender. This is one of those easy ways to elevate any meal and take it from good to great!
Despite Hollandaise Sauce having the name Holland in it, it is well known that this classic sauce originated in France and was known for its creaminess and buttery taste. It accompanies four other legendary sauces known as the mother sauces.
Traditionally it is made in a double boiler or a saucepan, but its just as delicious and so much simpler to make it in a blender!
Eggs Benedict The Four Parts
Here are the 4 components that make up Eggs Benedict:
Hollandaise Sauce this is one of the great classic sauces of the world thats notoriously hard to make by hand, even for seasoned chefs. I use a really easy blender stick method that takes 90 seconds flat with exactly the same quality! 90% faster and foolproof
Ham, bacon or smoked salmon traditionally, Eggs Benedict were made with whats called Canadian Bacon in the US, which is the eye of bacon sold in Australia . However, over the years, all sorts of variations have evolved and here in Australia, the ham version is more common than bacon . Smoked salmon is very popular . More variations: crab or lobster meat for very fancy options, bound together with a bit of mayonnaise and perhaps a squeeze of lemon.
English muffin this is the traditional bread used for Eggs Benedict, but nowadays, especially with the evolution of the trendy bistro crowd, all sorts of fancy bread is used. Currently, brioche is all the rage and not just yellow brioche, Ive had it with jet black-coloured charcoalbrioche too! .
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Can You Store And Reuse Leftover Hollandaise
The short answer is…kind of. Hollandaise sauce does not store well, and it’s best eaten soon after it is made. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water on a warm stove or in a 200°F oven. Just be sure to stir it occasionally to keep the emulsion from separating.
If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days . It can also be frozen, but we don’t really recommend it.
You can reheat Hollandaise sauce, but you must do so gently. To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. Stir it frequently as it heats up just to warm, not hot.
How To Make Knorr Hollandaise Sauce Taste Better
This sauce has a fantastic flavor. Its simple to make and keeps nicely once prepared. One thing Ive learnt that I really enjoy is adding a teaspoon of lemon juice to each cup of sauce. Lemon is supposed to be a part of Hollandaise, and this merely amps it up a notch.
What Do You Add To Knorr Hollandaise Sauce Mix? Knorr Hollandaise Sauce Mix adds a rich, French touch to your recipes. This dry mix is combined with milk, butter, or margarine to provide a classic, elegant addition to meals like eggs Benedict for brunch, salmon for dinner, or roasted asparagus as a topping.
How Do You Make Store Bought Hollandaise Sauce Taste Better? Hollandaise Sauce Mix by Concord Foods. Its also cost-effective. A splash of spice, some herbs, or a stick of butter can always be added to improve the flavor. It is not, however, essential. Its delicious on its own, with veggies, meat, or eggs.
Can I Use Water In Knorr Hollandaise Sauce? With Knorr 30, make a creamy, buttery hollandaise thats properly emulsified every time. . 2 oz. Melt butter in a pan over low heat to use. Whisk in the hollandaise sauce mixture. Bring the mixture to a boil by adding cold water.
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Poaching Eggs In The Microwave:
If you only need to poach one to two eggs, its nice to know you can quickly poach eggs in the microwave. Heres how to do it:
- Add one egg to a small glass microwave safe ramekin or coffee mug.
- Top your egg with 1/2 cup cold water. Cold water is key, if the water starts out too hot the egg yolk can explode from too much heat.
- Microwave for 1 minute. Out of the microwave the egg whites will be set and the egg yolk should be a golden liquid. With a spoon gently remove the poached egg from the hot water.
How To Make Poached Eggs
Alright, are you feeling confident in your egg poaching skills? To summarize all the information above, this is how to poach an egg:
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More Special Breakfast Recipes
Cloud Eggs are baked, puffy, light as air eggs that look like they’re sitting on clouds!
Spinach Artichoke Quiche is an easy 3-ingredient quiche that combines your favorite cheesy dip with high protein eggs all nestled in a flaky crust.
Blackberry Cheese Danish from Quiche My Grits is filled with lemon-thyme cream cheese, and topped with luscious blackberries on a buttery puff pastry crust. It’s finished with a delightful sugar glaze.
Blueberry French Toast Bake – an overnight bake of croissants, maple-flavored french toast batter, and fresh blueberries all baked to perfection.
Find lots of breakfast recipes here on 2CM!
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How To Use Hollandaise Sauce
As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but its also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!
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Tips To Ensure A Creamy Hollandaise Sauce
- Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so its not runny.
- Add butter in a thin stream, not all at once.
- Dont melt the butter at a high temperature, because itll evaporate the water in the butter. And a little extra water helps the hollandaise emulsify better.
- If the butter is only barely warm, it wont heat the yolks enough to thicken the sauce. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.