If you are going to make Eggs Benedict, you need poached eggs!
Adventures Of A Black Belt Sommelier
A simple recipe for perfect poached eggs
Well, welcome back to "Adventures of a Bike Waltz somebody ate." I should have made the last episode, and this one went episode, but it occurred to me after I posted the episode about how to make Hollanda sauce, that maybe you needed to know how to make perfect poached eggs so that you could make eggs Benedict. So there's only really only three, four ingredients, sorry. There's English muffins, poached eggs, the traditional things, Canadian bacon, and Hollanda sauce. They like to use bacon, not Canadian bacon, but that's your choice. It is crucial that you toast the English muffins, spread a little butter on them, run in one of the broiler, or in the toaster, and that's a key thing. You can't just use, you know, untoasted English muffins, and then either heat up the Canadian bacon or fry the bacon, put it on top of the English muffin. Now, poached egg, it's another intimidating thing, but it couldn't be simply. Take a big, like frying pan with hot, with, you know, high sides on it, fill it a couple inches deep with water, add a couple of tablespoons of white wine vinegar, turn on the heat, get it just about to boil, but not boiling. You don't want it to boil, just about to boil, just below boiling, or even get it to boil and then turn it down where it stops boiling. That's the perfect heat. Then, all you have to do then, I usually break the eggs into a little ramekin, but you can just break the eggs into the water, but I feel that they, I find that they form a better shape if you break them into a ramekin first, but either break them into the water, straight into the water, or from the ramekin into the water, and then just don't do anything else. Eight, five and a half minutes, I experience this the way I like them cooked, that takes five and a half minutes. If you want them, that's, that's set, but the yolk is a little bit runny. If you want them, the yolk can be really runny, cooked in five minutes. If you want the, well, we yolk do not be runny, cook them six minutes, but, but for me, for the perfect consistency, five and a half minutes works every time. If the water is just below boiling, and you've added that white wine vinegar to it. There's this thing about swirling the water. I've never found that that was the least bit necessary. The vinegar in the water makes the yolk, the, why do they congeal anyway? So then, after five and a half minutes, so set a timer so you cook them exactly five and a half minutes with a, with a slotted spoon, remove them, let the water drain once the water is drained, you put them on top of the bacon, which is on top of your toasted English muffin, spoon a little bit of hollandaise sauce on there, as much as you like. If you want it to be really putty, you can sprinkle a little peppery or a cayenne on top. It'll make it look nice. I usually make homemade fresh fries to go with my eggs Benedict, because it just seems like the most sinful thing possible, and fresh fries, but you can serve it with a fruit salad or a green salad or whatever you like, or just the eggs Benedict. Okay, I hope that helps. So now you have the recipe for the hollandaise sauce and the recipe for the poached eggs. You're going to feed. Next Sunday, when you make eggs Benedict for your family or your spouse or your girlfriend or boyfriend or whoever you have, you're going to look like a hero. I promise, thanks for tuning in to adventures of a bike vaults summary and, as I said the last time, if you are enjoying these, please consider following us or leaving a comment, it would be greatly appreciated. Thank you. [BLANK_AUDIO]