HOW TO ACHIEVE A PERFECT POACHED EGG? and WHERE’S THE HOLLANDAISE?
Nothing tastes better on a Sunday morning than perfect poached eggs topped with a velvety hollandaise sauce.
There are many debates on how to achieve the perfect poached egg and hollandaise, so let’s get back to basics and make it simple.
Some B&B owners run hurling into a kitchen when an order for Poached Eggs is placed. Everyone has different idea on how to poach the perfect egg and most shy away from this simple task because they quite often get it wrong. The biggest problem being of course, is overcooking and the hollandaise separating.
We spend money buying special pans which guarantee the perfect poached, but these are quite unnecessary and take away from the natural appearance of how a poached egg should look on the plate.
Follow a few simple instructions will have you making your perfect Sunday brunch fit for a queen.
POACHED EGGS
Firstly, fill a skillet with 1-1/2 inches of water. Bring this water to a boil and then turn down to a simmer (you must never put you soon to be poached eggs into boiling water). Add two tablespoons of White Wine Vinegar. Swirl this around in the pan. If your skillet is large – you can poach 4 eggs at one time. If a smaller skillet is being used – do 2 at a time.
Using fresh free range eggs, break your egg into a small plate, with your whisk gently swirl the water around in your skillet. Slide the egg off the plate into the gently swirling water. Do the same with the remaining eggs. Leave to simmer for anywhere between 3 – 5 mins until the white is opaque and firm. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to absorb water.
While your eggs are simmering, you now have time to make your Hollandaise Sauce.
HOLLANDAISE SAUCE
2 tsp lemon juice
2 tsp white wine vinegar
2 large egg yolks
125 grams Kerrygold (grass fed butter) – melted
Sea Salt & Pepper
Put your lemon juice and vinegar into a heatproof bowl. Add your two egg yolks and whisk these together. Place your heatproof bowl over a small pan of simmering water, acting like a Bain-Marie. Continue to whisk being very careful at this point not to boil the water in the pan. The egg yolks will thicken and become a lighter yellow colour. You do not want your eggs to scramble so really watch the heat – be patient. Slowly add melted butter and continue to whisk. Sauce will become thick and velvety. Add sea salt & pepper to taste. Remove from heat.
(Quick Fix Tip as we all can get this one wrong sometimes – if your hollandaise separates while whisking, try adding a tbsp. of boiling water and continue to whisk – the velvety texture should return. You can also add one more egg yolk and whisk).
If you are using English Muffins or Crumpets, best to toast and butter these a minute or so before eggs are finished. You can place bacon or ham on top of your Muffin, then place the poached egg and top with a couple of tablespoons of Hollandaise. Voila! A perfect Sunday breakfast.
As Romeo was to Juliet – so is a perfect poached egg with hollandaise. Enjoy!
If you are enjoying my blogs and following me on my Facebook Page – Mary’s Kitchen , please subscribe after reading this blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted.
Thank you for stopping by.
Mary Joan Calder
You must be logged in to post a comment.