OH! AND MY VERY FIRST POACHED EGG :)
If you haven't guessed it yet, Max and I made eggs benedict!
We made two different types of Hollandaise sauce with two different eggs benedict to go along with it. Picture this: a crispy, toasted english muffin with a warm slice of maple-apple glazed ham. A bubble of an egg ready to be split open resting on top in colorful contrast. Thick, rich, beautiful sauce drizzled over the top and dressed with bright green, fresh basil.
Got it?
Cool. Now check it out!
Trial 1: Alton Brown's Version of Hollandaise Sauce
Ingredients
3 egg yolks
1 tsp water
1/4 tsp sugar
12 tablespoons (1 1/2 sticks unsalted butter, chilled)
1/2 tsp kosher salt
2 tsp freshly squeezed lemon juice
1/8 tsp cayenne pepper
Pour 1 inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 tsp water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or until the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter in incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough to melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
- Odor
- very rich
- smells like a warm holiday
- not as summery as version #2 because of the heaviness
- Texture
- It falls apart as it mixes to a chewy consistency with each bite
- creamy sauce, buttery, smooth
- crispy ham
- crunchy crusts
- doughy and padded inner english muffin
- Touch
- bouncy with stacked energy
- Taste
- comes in waves
- richer than the last one
- sweeter and heavier
- the flavors get lost in the amount of butter
- not as fresh-tasting
- thicker flavors
- Buttery just like straight butter, but a few seconds later the curtains part and the little lemon juices and cayenne pepper take center stage
- Butter melts away to reveal the flavors, but...when you eat this hollandaise with something you miss the layers, you miss the show!
- It's like walking out of a play before it even begins. It's like cutting straight to curtain call without knowing what the show was about...and some of the actors are missing!
Trial 2: Tyler Florence's Version of Hollandaise Sauce
4 egg yolks
1 tbsp freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
A pinch of cayenne pepper
A pinch of salt
Vigorously whisk the egg yolk and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water(or use a double boiler,)the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Odor
- fresh basil
- sweet and summery
- warm and rich
- Texture
- chewy ham
- doughy english muffin center
- crispy english muffin edges
- Touch
- still warm and runny, but a bit coagulated
- creamy and thick
- crusty on the edges of the muffin
- Taste
- maple-apple glazed ham
- rich and creamy
- deep flavor
- salty and buttery, sweetness of the butter
- kick of cayenne pepper, but not enough to burn in a way that would distract from the chemistry of the other flavors
- BASIL = refreshing! keeps the dish light. A sprinkle lightens up the dish in a way that was entirely unexpected
This one was my favorite for sure. It was like a symphony was playing its best piece inside my mouth.
"EAR-TICKLINGLY DELICIOUS!" -MAX
Ridiculous. Just ridiculous. haha
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