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Old 08-12-2011, 07:00 AM   #51
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I need to get some of those poach pods. I do it the old fashioned way, and I can't say that it is worth the effort. One of my favorite breakfasts is "eggs on toast", my grandmother used to make this for us as kids, just poached eggs (she used a metal egg poacher) on buttered toast. She wasn't a fussy cook, she was more of a slam together type of cook. She would butter the toast by mashing the heck out of it, often buttering her hand in the process

Eggs on toast is a comfort food that brings me back to my childhood.
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Old 08-12-2011, 07:10 AM   #52
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I use my egg poaching pan, it has place to put the water in, 4 little egg cups that go on top and I can make 4 eggs at a time. Easy!
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Old 08-12-2011, 07:13 AM   #53
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I use my egg poaching pan, it has place to put the water in, 4 little egg cups that go on top and I can make 4 eggs at a time. Easy!
That's what my grandma had!
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Old 08-12-2011, 07:15 AM   #54
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That's what my grandma had!
It was my Grandma's It still looks new, she looked after her things well but you still get them
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Old 08-12-2011, 07:17 AM   #55
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For poached eggs, I use a $10.50 T-Fal non-stick 3-egg poaching pan that wipes clean with a damp cloth.
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Old 08-12-2011, 08:20 AM   #56
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Here's a pretty good video.

i watched this video on making hollandaise sauce, along with several others yesterday, including one by chef nathan, half-naked (beer gut and all). i must say, i'm not inclined to attempt cooking this sauce again, using the approved, authentic methods i observed. no matter how fast and furious i whisked my eggs, they still managed to scramble together in one quick flash of a moment, right in front of my very vigilant, unsuspecting eyes.... i will, however, buy a couple of those poaching pods.... :)
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Old 08-12-2011, 09:51 AM   #57
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I cheat - I use Knorr's for the hollandaise sauce and poach pods for the eggs. We like it.

Those look wonderful!

I am sure you are in the company of hundreds, if not thousands of restaurants who use the same "techniques!"
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Old 08-12-2011, 10:14 AM   #58
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Those look wonderful!

I am sure you are in the company of hundreds, if not thousands of restaurants who use the same "techniques!"
Thank you cj
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Old 08-12-2011, 12:09 PM   #59
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Quote:
Originally Posted by vitauta View Post
i watched this video on making hollandaise sauce, along with several others yesterday, including one by chef nathan, half-naked (beer gut and all). i must say, i'm not inclined to attempt cooking this sauce again, using the approved, authentic methods i observed. no matter how fast and furious i whisked my eggs, they still managed to scramble together in one quick flash of a moment, right in front of my very vigilant, unsuspecting eyes.... i will, however, buy a couple of those poaching pods.... :)
@ vitauta. There is the the answer why LP's mom's method could be earth shattering!!

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What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
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Old 08-12-2011, 12:38 PM   #60
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I'm gonna try LP's method. I haven't bothered to make it in a while, but that looks easy enough for even me to do in the morning while still half asleep, (I'm not a morning pwrson, lol.)
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