Eggs Benedict – My top tips

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I’ve made Eggs Benedict with my students at school a few times. I’ve also made it at home on occasion. It can be a lot of fun to make, but it can also be very frustrating.

Here are some of my tips for making it easier:

  1. The Hollandaise sauce is probably the hardest part. One common issue is that the sauce will split once the hot butter is added to the egg yolk. It helps to reduce the risk by cooling the melted butter to near room-temperature before pouring it in. And if the sauce does split, it can often be rescued by removing it from the heat, adding a spoonful or two of boiling water from the saucepan, and then whisking it vigorously.
  2. Poaching eggs can also be tricky. As well as stirring the water into a whirlpool before adding the egg, some people add vinegar to the water. This works well but leaves a sour taste that many people don’t like. An alternative method is to put the raw eggs into the freezer for several minutes before cracking them into the water.
  3. I like to use tarragon as a garnish. It has a unique flavour that goes well with Eggs Benedict in my opinion.

 

 

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