Wednesday, December 15, 2010

Poached to Perfection

Yay! This is my first post using my new camera! I still have a lot to learn but I am excited that I can finally take pictures in my house after 3:00 PM.

This month's Daring Cooks challenge was mainly about poaching and it included three recipes to choose from: Eggs Benedict, Oeufs en Meurette & Homemade Sundried Tomato & Pine Nut Seitan Sausages.

Maybe the Eggs Benedict sounds boring and unoriginal next to the other two choices but I had just about everything I needed and I had never before poached an egg. There may have been an attempt 9 years ago but since it ended terribly I prefer to pretend that it never happened.


Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.


Eggs Benedict

Serves 4

Ingredients
4 eggs (size is your choice)
2 English muffins*
4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
Chives, for garnish
Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups):
3 large egg yolks
1 tsp. water
¼ tsp. sugar
12 Tbl. unsalted butter, chilled and cut in small pieces
½ tsp. kosher salt
2 tsp. freshly squeezed lemon juice
Pinch cayenne pepper (optional)

Directions:
1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.
3. Whisk egg yolks and 1 tsp. water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).
7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.
8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.
9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.
10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.
12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!

1 comment:

  1. Congratulations on your new camera - your eggs benny looks great I love the texture of the Hollandaise sauce.

    Cheers from Audax in Sydney Australia.

    ReplyDelete