- how so fluffy? vinegar in the water? - sdbj
- how so frothy? what ingredients? yum - sdbj
- it's 3 egg yolks, salt, pepper, a tablespoon of lemon juice, blended in a food processor or liquidizer. Then melt 100g of butter in a pan, wait until it frothes and foams but does not colour (some would skim it to make clarified butter as well)...
- ... and then with the food processor turned on, add the hot butter slowly. Give it 15 seconds or so extra to combine, and voila!
- a little vinegar and a little salt. My poaching technique still isn't very good, but at least they don't break up.
eggs benedict
And not too hard to make. Unless you have to make your own muffins.
Comments and faves
Robert Brook (84 months ago | reply)
Now that's pretty impressive. And I'm www.flickr.com/photos/tags/vegetarian
antimega (84 months ago | reply)
Well, I may do eggs florentine tomorrow.
foe (84 months ago | reply)
Yum! Can we come 'round?
antimega (84 months ago | reply)
Sure, as long as you don't mind a little mess. And can bring your own eggs.
fstar and djchuang added this photo to their favorites.
koe2moe (79 months ago | reply)
I love poached eggs :) nice ones!
My 2 cents for non-fluffed up eggwhite:-
keep heat really low until eggwhite is set.
And I'm lazy to make Hollandaise sauce. I mix some good Mayonaise with crushed/pressed garlic :P *drools*
chompchompchoco added this photo to their favorites. (69 months ago)