How to Make Eggs Benedict
You don't need any special tools to make eggs benedict. We show you a two-pan secret to creating the Hollandaise sauce.
-A memorable eggs Benedict hinges on a well-made hollandaise sauce, that classic French butter lemon sauce. Because hollandaise requires very gentle cooking to keep the eggs from curdling, it's typically made in a double boiler. You can buy a double boiler but it's easy to make one with a sauce pan and a glass for metal bowl. Put an inch or 2 of water in the pan. Then set the bowl on top, making sure the bowl doesn't touch the water. When the water is heated, it creates steam which heats the bowl. In the top pan, whisk the egg yolks, water and lemon juice together. Now, add a pat of butter and start cooking the mixture, whisking constantly. As the butter melts, continue to whisk to thicken. The sauce may appear to curdle at this point but will smooth out when the remaining butter is added. Add butter one piece at a time until the sauce is thick. Now, if the sauce does curdle, just add a few drops of hot water to bring it back together. Then, season to taste with salt and pepper and spoon it over poached eggs, ham and English muffins. Rich, absolutely and worth it.
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