egg recipe:

eggs benedict

ingredients

eggs	2		pc
split English muffins	1		pc
smoked ham	100		gm
hollandaise sauce	100		ml

production

1. Bring to the boil approx 2 lt of water with 2 tbs of white vinegar
2. Turn down the heat and / or move the pan so that the water breaks the surface only in one small area
3. Break the eggs into separate containers : ramekins, saucer etc and pour off any secondary egg white
4. Gently place the egg into the water where it is breaking the surface and allow to cook for approximately 10 seconds
5. With a slotted spoon, gently roll it and move it to one side
6. Pour in the next egg and repeat
7. Allow to cook gently for approx 4 minutes until the egg white is set, but the yolk remains liquid. The eggs may require gentle coaxing, during this cooking time to ensure they do not sit in the base of the pan and burn or stick
8. Remove when cooked and dip into a bowl of hot salted water to rinse away any vinegar residue
9. Drain

to serve

1. Warm the ham in the microwave or in pan with little butter, place onto the toasted muffins
2. Place the eggs on top
3. Coat with a generous amount of hollandaise

chef notes:

For successful poached eggs it is essential that the eggs are extremely fresh. If the eggs are more than 1 week old the protein in white breaks down and the white starts to become watery (secondary) and will not hold its shape when cooked.

The vinegar in the water helps maintain a good shape by increasing the rate of the egg protein's coagulation.

When large amounts of poached eggs are required they may be cooked and held in a bowl of cold water and then reheated to order.

email chef@tallyrand.info