Comments on: Birthday Blender & Poached Eggs

By: Dom

Dom — Sat, 26 Feb 2011 08:37:14 +0000

I never comment on blogs, especially when I’m actually looking for some tips on css but perfect poached eggs have been an obsession of mine since I was a teen (weird I know). Anyway I have to tell you that you are all wrong. The trick to perfect poached eggs is that there is no trick, ignore all TV chefs and recipe books. You don’t need a, poacher, don’t use vinegar, don’t do anything with a spoon, you don’t even need to do a poached egg dance.

You simply need to get some water in a pan lightly to the boil and gently break an egg in there. Make sure there’s a enough water so that it covers the egg, pop the lid on for 20-30 seconds so that the water boils up a bit and it’s done take the pan off the heat. Get your toast or whatever sorted out and scoop out your perfect eggs.

Using vinegar changes the egg’s texture very slightly and it changes their taste in subtle way too so don’t do it. The only thing that would ruin this is if your eggs are too fresh, they’ll split apart or the white will break up. For poached eggs use eggs from the refrigerator. If they’ve been in a night or so the white will be more viscous and perfect for poaching.

By: Michael

Michael — Wed, 28 Jul 2010 14:01:04 +0000

Not a comment on hollandaise but we use the Nordicware two egg microwave poacher and it is great: 40 seconds & you have two nicely poached eggs.

By: Oli

Oli — Tue, 27 Jul 2010 07:22:44 +0000

I like this one
http://www.eeecooks.com/recipes/2002/01/13/hollandaise_sauce
be warned it makes a *ton* — quarter it for Eggs Benny for two.

By: Nelson Menezes

Nelson Menezes — Fri, 23 Jul 2010 14:47:08 +0000

Re. the poached eggs problem… I’ve found the best guide ever: http://www.b3ta.com/features/howtopoachanegg/

The “Vash Clingfilm Stampede” technique at the bottom of the page is definitely a winner.It’s so easy it feels like cheating!

By: Tim

Tim — Fri, 16 Jul 2010 15:38:04 +0000

Food processors actually work better for making hollandaise sauce. Don’t believe everyone and the double boiler stirring forever technique. It is prone to mistakes and frustration and a sauce that is no different then using a simpler technique. (I know since I make this sauce almost every Sunday)

Just take a normal recipe and run it through a small food processor and within 20 seconds you’ll have nice creamy sauce.

By: Susan Kitchens

Susan Kitchens — Fri, 16 Jul 2010 15:24:42 +0000

No blender nor double boiler necessary for Hollandaise. The wonderful Julia Child devised a recipe where the emulsion of butter, egg, and lemon takes place in a saucepan. She says to control the temperature of the delicate substance by whisking in some cold butter into the heated egg&lemon, then slowly whisking in the remaining melted butter. Foolproof. Works every time.

(Source The Way To Cook, and, probably, Mastering the Art of French Cooking)

By: Philip Tellis

Philip Tellis — Fri, 16 Jul 2010 08:44:54 +0000

@Jesse: they’re called golfer’s eggs. Here’s my recipe: http://food.bluesmoon.info/2003/11/golfers-egg.html

By: Nicole Sullivan

Nicole Sullivan — Fri, 16 Jul 2010 00:05:02 +0000

@estelle – I like how you think!

By: Estelle

Estelle — Thu, 15 Jul 2010 22:59:57 +0000

If the Hollandaise doesn’t work out, you still need a blender to make frozen margaritas. So, no matter what, that blender can be put to good use

Happy birthday!

By: Brian Crescimanno

Brian Crescimanno — Thu, 15 Jul 2010 18:11:26 +0000

Hi Nicole,

I’d be wary of a recipe for hollandaise sauce that requires a blender; the sharp blades and chopping type motion of a blender likely isn’t going to give you the results you’re looking for. A double boiler and a wire whisk are better tools for that job, imo.

For the poached eggs, remember to get the water just short of boiling.

It’s tough–but eggs benedict are so worth this effort! Good luck!