Eggs Benedict is a classic American breakfast dish that has been enjoyed for decades. It is a dish that consists of English muffins or toast, poached eggs, and hollandaise sauce.
While many people choose to go out to buy this dish, it is not difficult to make it yourself. The most complicated part of making Eggs Benedict is preparing the hollandaise sauce.
To prepare the hollandaise sauce, you will need to cut the butter into small pieces and melt it over medium-low heat. Once melted, set it aside to cool. At the same time, take another pot and add water to a boil, and turn to low heat to prepare a water bath.
Put a fresh egg yolk in a crock pot, add a few drops of lemon juice and a few drops of water, and after breaking up, heat it in a water bath and keep stirring.
Leave the water bath every 10 seconds or so, continue stirring for 5 or 6 seconds before returning to the water bath, and so on and so forth until the egg yolk is thick enough to be used for painting.
Leave the water bath and start gradually adding the melted and cooled butter. Using a large tablespoon, add spoon by spoon, stirring constantly with the other hand to ensure the butter is fully emulsified. Be slow at first, then speed up as emulsification begins.
If it's too thick, add a little lemon juice or warm water. If the sauce is cold or too runny, return it to the water bath and stir for a while. Once the butter is all in, add the final seasoning: Add 1 to 2 tablespoons of fresh lemon juice, a pinch of salt, white pepper, 1/4 teaspoon of cayenne paprika, or a few drops of Tabasco Sauce. Hollandaise Sauce and you're done.
To prepare the poached eggs, take another stock pot, add water, and cook until there are many small bubbles, do not boil, about 70-80 degrees Celsius / 160-180 degrees Fahrenheit, and turn to low heat. To help the egg whites coagulate faster, add 1 to 2 tablespoons of white vinegar, or 1/2 teaspoon of salt, and immediately after swirling the water with a spoon, gently beat the eggs into the swirl and beat the eggs move as close to the water as possible.
Cook for about 2.5 to 3 minutes. When the egg whites are completely coagulated and the egg yolks are still liquid, gently lift them up with a slotted spoon and place them on kitchen paper to drain as much as possible. Usually, people will use a water bath to keep warm (turn off the heat or the lowest heat).
The last step is to bake the toast hot on both sides, then put the freshly boiled poached eggs, then drizzle with warm hollandaise sauce, and the super tempting Eggs Benedict is ready! Usually, a standard Eggs Benedict will use two poached eggs, plus about 5 ounces of hollandaise sauce. It's delicious, but it's also quite high in calories, so be careful.
In conclusion, Eggs Benedict is a classic American breakfast dish that is easy to make at home. The most complicated part of making this dish is preparing the hollandaise sauce, but with a little patience and practice, anyone can make it.
With its combination of poached eggs, English muffins or toast, and hollandaise sauce, Eggs Benedict is a dish that is sure to satisfy anyone's taste buds. So why not try making it at home and enjoy a delicious breakfast that is both satisfying and easy to make?
