Poached eggs with Sauce Hollandaise
I have to admit: I’m not good at poaching eggs.
Not long ago a friend of mine posted a photo of a perfectly poached egg on a toast on her FB Timeline and she explained some basics to me.
Today I had a bit of time and looked online for some info on the subject. I found this clear video footage by Jamie with some tricks and maybe his best trick is to pack the egg in some foil while cooking.
And see while drafting this post, a post about a Breakfast Blog pops up…..
I’ve tried it on two eggs today and I succeeded and without the foil trick. It is not difficult at all, you just need to practice. The second video also helps to understand the process a bit better and the third is for the microwave addicts.
Fresh eggs, not a lot of water in the pan, stirring is not very necessary and no vinegar to help the egg white coagulate. With a low water level a lid is helpful when the yolk sticks out of the water. Next step: Learning to make a nice Sauce Hollandaise. Yummie.