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Old 08-07-2011, 07:16 AM   #1
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Eggs Benedict

Going to make my first eggs benedict today. Any suggestions on doing it correctly?

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Old 08-07-2011, 08:41 AM   #2
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It's all about the Hollandaise - go slow, use a double boiler, not too hot or your egg yokes will scramble... periodically take it off the heat and even add an ice cube if you have to but keep whisking. Everything else will follow.
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Old 08-07-2011, 09:16 AM   #3
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I agree with Selkie, it is all about the Hollandaise sauce! I cheat and use the blender method.
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Old 08-07-2011, 09:48 AM   #4
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Your butter and egg yolks need to be the same temperature before combining. Nice and steady.
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Old 08-07-2011, 09:53 AM   #5
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I concur with Selkie and Bea, I would add buy the freshest eggs you can find, set a timer for two mins, poach you eggs in gently rolling boiling water for exactly two mins then take out and plunge into water with ice, when the eggs are cold trim off the feathery skirt, prep everything else, put your eggs back into rolling boiling water for 1 min, remove drain on kitchen towel then assemble.
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Old 08-07-2011, 10:06 AM   #6
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Mm, eggs benedict. I have never tried making my own sauce. I am a huge fan of Béarnaise sauce instead of hollandaise.. is that wrong :( lol.. I just love the parsley.
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Old 08-07-2011, 10:08 AM   #7
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Quote:
Originally Posted by Saphellae View Post
Mm, eggs benedict. I have never tried making my own sauce. I am a huge fan of Béarnaise sauce instead of hollandaise.. is that wrong :( lol.. I just love the parsley.
Whatever floats your boat!
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Old 08-07-2011, 10:19 AM   #8
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I like smoked salmon in place of the Canadian bacon....ummmmmm.
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Old 08-07-2011, 10:49 AM   #9
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Well here it is. Never had it before so not sure what it how it should taste but it taste pretty darn good.
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Old 08-07-2011, 10:50 AM   #10
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Ooooo....I tried to add a picture but can't get it to post.
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