legend_018
Head Chef
Every once in awhile I try making eggs benedict "poached eggs, the sauce".
Usually don't have luck. This time I had great luck. yeahhh.
My only problem is, I had to do he sauce 2ce and even after the 2nd time....when it was done it looked nice and smooth and I pretty much used it right away on my eggs.
BUT I notice just after a mere few minutes in the bowl where the rest of the sauce was, it started looked well ugly looking, all thick and gooey looking, almost like the ingredients were separating right before your eyes. Not a nice smooth sauce anymore. That was my main problem.
Another little problem is although the poached eggs came out awesome!! - there was still some white that sort of floated away in the pan when I initially dropped it in.
Usually don't have luck. This time I had great luck. yeahhh.
My only problem is, I had to do he sauce 2ce and even after the 2nd time....when it was done it looked nice and smooth and I pretty much used it right away on my eggs.
BUT I notice just after a mere few minutes in the bowl where the rest of the sauce was, it started looked well ugly looking, all thick and gooey looking, almost like the ingredients were separating right before your eyes. Not a nice smooth sauce anymore. That was my main problem.
Another little problem is although the poached eggs came out awesome!! - there was still some white that sort of floated away in the pan when I initially dropped it in.