11 March, 2010

Eggs for Dinner

I love eggs; they're cheap, healthy, and really can be prepared for any meal. Dinner again for Alin and I last night and I made this an occasion for my first shot at hollandaise sauce, because poached eggs just aren't enough of a challenge on their own..
The trick, I've found, with poaching eggs is to not let the water boil while the egg is in the water, it should just be almost to a boil, the bubbles tear apart the whites.
As for the hollandaise sauce, I was a little nervous. After stories of the sauce 'breaking' or the egg yolks 'scrambling' in the double boiler, I was hesitant to use more than 2 egg yolks, as I only had 6 eggs (some of which needed to be poached). But all in all, after removing and then returning and removing again the metal bowl from the double boiler (for fear of a scramble due to heat) it all turned out fine, and even kept for 30 minutes in a warm oven! Granted I whisked in a tad more warm water to the sauce after it sat for awhile, but all in all, the reputation is surely more intimidating than the execution itself.

With the eggs on toast we also had orzo salad, made with heirloom tomatoes, feta, olive oil, and basil.

Hollandaise Sauce
  • 3tbsp butter
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp warm water

Whisk eggs and lemon juice together in metal bowl. Melt butter separately. In a double boiler beat egg/lemon mixture, careful not to let the eggs get too hot, while slowly adding in melted butter. If the sauce is thick whisk in warm water. Salt and pepper to taste.


Alisa said...

Looks like you did a pretty great job with this! The eggs and sauce look perfect,this is delicious! http://www.foodista.com/blog

Post a Comment