Egg Benedicts

Part 1: Poached Eggs

1. Prepare the Water. Bring water to a boil in a medium-sized pot, filling it about 2/3 full. Add 1 tablespoon of vinegar. Crack each egg into a small bowl and set aside.

2. Control the Temperature. Once the water begins to boil, reduce the heat. The water should be hot but gently simmering, not rapidly boiling. (This prevents the egg whites from dispersing and the yolk from overcooking.)

3. Create a Whirlpool. Use a spoon or whisk to stir the water and create a gentle whirlpool. Carefully pour the egg into the center of the whirlpool. → The swirling water helps the egg white wrap neatly around the yolk.

4. Cook the Egg. Use a slotted spoon to gently shape the egg if needed. Cook for about 2 minutes.→ The egg white should be set, while the yolk remains runny.

5. Stop the Cooking. Remove the egg and place it immediately into a bowl of cold water to stop the cooking process. Trim any excess egg white with scissors if desired.

Set aside.

Hollandaise Sauce:

1. Make the Vinegar Reduction. Add vinegar and black pepper to a small saucepan. Simmer until reduced to about 1 teaspoon. → This extracts the flavor from the black pepper.

2. Prepare the Egg Yolks. Add a small amount of water back into the reduced vinegar. Strain the mixture into a stainless steel bowl containing the egg yolks.

3. Prepare a Bain-Marie (Double Boiler). Heat a pot of water over low heat (do not let it boil vigorously). Place the bowl with the egg yolk mixture over the pot. ⚠️ The water must not touch the bottom of the bowl.

4. Whisk the Egg Yolks. Whisk continuously over gentle heat until the mixture becomes pale and thick. If the water gets too hot, remove from heat temporarily. Continue whisking until it reaches the ribbon stage: → When lifted, the mixture falls in ribbons and slowly disappears into the surface.

5. Add the Butter. Melt the butter and keep it at 55–60°C (131–140°F). Gradually pour in the butter while whisking continuously. ⚠️ Adding it too quickly may cause the sauce to split.

6. Season. Add salt, lemon juice, and a little paprika. Taste and adjust seasoning as desired.